Chicken Marsala

Ingredients 

An easy to make chicken dish. Quickly sautée lightly floured chicken and then finish in a rich marsala reduction sauce with mushrooms. So yummy served with fresh pasta.

4 half skinless, boneless chicken breasts

3/4 C flour

2 t salt

1 t pepper

2 t Herbs de Provence

4 T butter

4 T olive oil

1 large shallot fine chopped

2 t minced garlic

1 pound Porcini mushrooms sliced

1/2 C Marsala wine*

1/2 C chicken broth

2 T sour cream

Salt and pepper

Directions

Heat oven to 170º Serves 4

Place 2 half chicken breasts between 2 sheets of plastic wrap and pound to about 1/4 inch thick. Repeat with remaining breasts.

Add  seasonings to flour in large flat bowl( I use my Pyrex® Pie dish) and mix. Melt  2T butter and olive oil in large skillet. Dip 2 chicken breasts in flour and transfer to skillet.  Cook about 5 minutes per side on medium high heat.  Transfer to plate and place in oven. Add remaining butter and olive oil melt. Dredge remaining breast and cook. Transfer to plate in oven.

Add shallots to skillet cook over medium heat about a minute then add mushrooms and garlic. Cook mushrooms until juices are released. 

Add  Marsala and scrape bits from around the skillet. Add chicken broth and cook few minutes to reduce sauce. Add sour cream and combine. Place chicken breasts and juices to mixture and simmer for couple minutes. Season to taste with salt and pepper

Serve chicken over papperdelle or fettucine and pour remaking sauce over the chicken.As sides broccoli and green salad.

 

 Note

* I buy my Marsala from the local wine store.

Blue Cheese Quiche

Ingredients

1 9 inch deep dish pie crust

3 ounces of a good blue cheese such as Maytag or a Roquefort room temperature

3 ounces cream cheese softened

2 T butter softened

3 eggs well beaten

1 C creme fraiche

1 T melted butter

Salt and pepper*

Optional ingredients can be added such as 3 ounces crumbled bacon, fresh or  carmelized  pears,figs, or onions, walnuts.

Directions

Oven temperature 400º for pie crust  375º F for Quiche

Blind bake the pie crust.  Gently poke holes in the crust and put in freezer 10 minutes. Line crust with parchment paper and fill with beads or beans. Bake at 400º F for about 15 minutes or until crust is golden. Remove beans and parchment paper and bake for 10-15 minutes. Remove and cool.

In stand mixer using paddle attachment whip cream cheese, blue cheese, and butter until smooth. Add eggs, creme fraiche, and melted butter and mix thoroughly. Season to taste with salt and fresh ground pepper. Pour into pie crust and bake 25-30 minutes.

Cool and serve*.

Note:

Eliminate the pepper if you prefer a sweeter quiche.

Can  be served with carmelized fruit or onions on the side.

 

Pork Tenderloin with Sage

Ingredients

2  pork tenderloins fat and silver removed

4 garlic cloves minced

4 T minced sage

Pinch of lavender salt*

3 T olive oil

Lavender salt and pepper

Directions

Heat oven to 350º Serves 6

Butterfly pork tenderloins. Add garlic, sage, and lavender salt in small bowl and mix. Divide mixture between two tenderloins and spread on opened sides then refold back together. Tie the individual butterflied tenderloins together with  butchers string about every two inches. Fold the thin end back on itself before completing the tieing. The thin end will cook too fast and dry out if this is not done.

Wrap  the tenderloins in plastic wrap and marinate 4 hours to over night. Remove the wrap and season with lavender salt and pepper. Heat olive oil in oven safe skillet. Add pork tenderloins to skillet and sear about three minutes per side on high heat. Once seared transfer to oven and bake until thickest part reads 145º F or about 15 minutes.

Remove and cover with foil and rest for 10 minutes. Place on serving platter and pour jus over the tenderloins and cut into medallions. 

Serve with roasted Brussels sprouts and cauliflower potato mash. Arugula salad with pecans, chopped dried apricots, and blue cheese vinagarette dressing goes well with this.

Note:

* Rosemary salt can be substituted.

Tomato Bread Soup

Ingredients

1 28 ounce can of whole San Marzano(Roma) tomatoes

2 T olive oil

1 T butter

1 large onion chopped

2 cloves of garlic minced

1/2 t red pepper flakes

3 sprigs of basil plus 3 T sliced basil set aside

2 C tomato juice*

1 C broth or water as needed

2 C Day old rustic bread chunked*

1/4 C Parmesan grated plus 1/4 C set aside

Directions

In 3 quart Dutch oven melt butter with olive oil then add chopped onions and cook 5 minutes then add minced garlic and red pepper flakes. Cook for about 1-2 minutes.

Add  San Marzano(Roma) tomatos hand crushed, basil sprigs, and tomato juice. Bring to boil then simmer 10 minutes.

Add bread and gradually  stir in broth just  until bread starts to get mushy. Simmer until thickened. Add chopped basil and Parmesan. Season and serve with additional Parmesan on the side.

Note:

I remove the crust. (Alternative way to use leftover bread.)

I have used spicy tomato juice and also spicy  V8®when out of juice.

 

 

 

 

Compound Butter

Ingredients 

1/4 pound butter chunked

3 T leftover fresh herbs

Directions

Chop the herb leaves and place in small blender. Pulse 2-4 times. Add chunked cold butter and pulse until combined. Remove and place on sheet of plastic wrap and roll into log. Ready to use or refrigerate and use on favorite dishes.

Notes

I have logs of thyme, rosemary, sage, marjoram, and basil in my refrigerator. I use for seasoning vegetables, scrambled eggs, and  meats.

 

Spicy Green Beans Roasted

Ingredients 

1 pound green beans 

4 garlic cloves minced

1/4 C seasoned mirin

1/4 C sweet mirin

1/4 C peanut oil

1 T sesame oil

1/4 C soy sauce

1/4 C black bean garlic sauce

2 t red pepper flakes

2 t Sichuan crushed pepper corns

2 t rooster sauce or Sriricha sauce

1/2 C dry roasted salted peanuts.*

Directions

Oven temperature 410º F

Destem, wash, and dry green beans.

Combine remaining ingredients except peanuts and pour into flat sided dish or gallon plastic bag. Marinate for 4 hours. Remove and place beans on foil lined 13″ by 18″ baking sheet. Drizzle with remaining marinade and roast for 8-10 minutes.  Toss them half way through and add additional marinade if needed. Remove and plate. Sprinkle peanuts on top and serve.

Note: 

Peanuts can be deleted for people with nut allergies.

 

 

 

Spinach Smoked Salmon Quiche

Ingredients

1 9 inch deep dish frozen pie crust

10 ounces frozen spinach thawed, chopped, and squeezed dry

5 eggs

1 C milk

1 1/2 C Swiss or Emmentaler cheese grated

1/2 C smoked salmon chopped* 

1/2 C Feta cheese  crumbled 

2 large shallots minced

2 garlic cloves minced

1T butter

2T olive oil

1/4 t  nutmeg

1 t salt 

1 t fresh ground pepper

1 T dill chopped

4 eggs

Directions

Heat oven to to 400º and then 350º Serves  6

Prebake pie crust at 400 º by lining with aluminum foil and fill with beans or beads until golden 10-15 minutes. Remove beans and foil and cook until bottom golden about 5 minutes. Remove from oven and cool.

Spread spinach, Swiss cheese, and smoked salmon on bottom of pie crust.

Melt butter and olive oil in large skillet.Add shallots and garlic. Cook until translucent. 

Add eggs, milk, seasonings in medium bowl  and whisk. Pour over cheese, salmon, and spinach.

Sprinkle Feta over top. Bake for 45-50 minutes at 350º until knife in center comes out clean.

Remove and rest for 5-10 minutes. Cut and serve with green tossed salad.

Note:

* I used Alaska Alder Smoked salmon.

 

 

 

Potato Leek Soup

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A flavorful soup that is creamy yet chunky with a hint of mace.
Great comfort food

Ingredients 

4 leeks halved, washed, and sliced*

2 pounds Yukon gold potatoes cubed*

1 large onion diced

3 T olive oil

4-5 C vegetable broth

1 C milk*

1/2 t mace*

Salt and pepper to taste

Chives or parsley optional

Directions

Serves 6

In large pot add olive oil, onions, and leeks. Cook 10-15 minutes until translucent.

Add broth and potatoes. Cook 25-30 minutes until tender.

Add milk and nutmeg. Season with salt and pepper. Use an immersion blender and beat until chunky. Retaste and adjust seasoning if needed. Add the minced chives or parsley  at this step. Serve with rustic bread and a green salad.

Note:

* I trim the leaks until I get to the light green stalk and use it and the white flesh. 

*I do not peel the potatoes

*Cream or half and half can be substituted for richer taste 

* Numeg can be used in place of mace.

Dress it up with parsley, seeds, and spiced nuts.

Mussels in Clam and White Wine Broth

Ingredients

3-4 pounds of mussels

4 T butter

1 large shallot minced

6 garlic cloves minced

1  Bay leaf

1 T thyme leaves

2 C dry white wine

1 bottle clam broth

Pinch of white pepper*

Crusty dipping bread

Directions

Serves 4 or as an appetizer for 6-8 people

I buy cultivated mussels from PEI (Prince Edward Island found in many markets)or Costco. Costco sells around a 5 pound bag. PEI’s vary.Rinse and gently clean mussels under cold running water. Tap opened mussels if they do not close discard. Remove any beards if observed. If fresh harvested see directions for removing sand and debearding go to www.edenproject.com

Melt butter in large kettle add garlic and shallots. Cook for 1-2 minutes and add Bay leaf, thyme, white pepper, clam broth and wine and bring to boil. Add in mussels and toss with large spoon. Cover the pot and cook  for 5-6 minutes. Remove lid. If shells are open they are ready to serve.

Pour mussels and broth mixture into large serving bowl. Serve with a crusty bread for dipping into the delicious broth and a large green salad. Also discard bowls for the shells.

*Black pepper can be substituted 

Pita Pockets with Boca Chic’n Veggie Patties

Vegetarian burgers with salad and a pita pocket.  A great way to eat fast, healthy, and vegetarian.

Ingredients

2 pitas sliced in half

4 slices of pepper jack cheese

4 Boca chic’n patties

3 C chopped salad including lettuce or slaw, spinach,tomato, peppers, broccoli, onion, celery, carrots, black olives,and cucumbers.*

1 sliced avacado

Paul Newman’s® Sesame Ginger Dressing

Directions

Heat oven to 410º

Place 4 patties on baking sheet and bake for 10 minutes and then turn them over and bake for another 5-7 minutes.

Insert  slice of cheese per half pocket and place them on baking sheet. Place them in oven about 3-5 minutes to melt the cheese.

While patties cooking make a chopped salad and slice the avacado.

Remove patties and pitas from oven. Place a pattie in each pocket and liberally stuff them with chopped salad and avacado.  I like salad pouring out of the pitas.

Serve with Paul Newman’s Sesame Ginger Dressing

Notes:

* Salad can be made with any vegetables on hand.

*Another dressing to try is Paul Newman’s® Lite Raspberry & Walnut Salad Dressing.