Sunday, August 21, 2016

Chicken Verona & Vodka Sauce

Some old favorites revisited...

Having made the Chicken Verona for a catering several years ago, it became a favorite! Great served with a dipping sauce or on its own as an entree with Crash potatoes & veggie of choice.

The Vodka Sauce adds a finishing touch to  Shrimp/Andouille Tower! Sauté grit cakes or polenta cakes until golden,
On a bed of spinach, place one cake, top with sautéed shrimp (seasoned with Old Bay) & cooked slices of andouille. Repeat layers of grit cakes, shrimp & sausage. Spoon vodka sauce over & garnish with fresh snipped chives.




Chicken Verona

Ingredients

  • cup dry breadcrumbs
  • 1/3 cup parmesan cheese grated
  • 1/4 cup Parsley - fresh chopped
  • tsp salt, optional
  • 1/4 tsp pepper
  • 1/2 tsp. dry mustard 
  • 3/4 stick melted butter or margarine
  • clove garlic (large), minced
  • chicken breasts, boneless and skinless, cut into strips, about 4 per breast

Instructions

Mix breadcrumbs, cheese, mustard, parsley, salt and pepper and spread on paper plate or similar to dip/bread chicken breasts.
Melt butter in a small frying pan and mix in garlic.
Dip each chicken breast in butter mixture and dredge in breadcrumb mixture.
Place in a single layer in a shallow baking pan.
Pour remaining butter and breadcrumbs over chicken.
Bake at 350 degrees for about 30-35 minutes.

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VODKA SAUCE

Ingredients





In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes, parsley, oregano & garlic and cook for 20minutes. Pour in heavy cream and cook for another 20 minutes. 


Saturday, August 20, 2016

Eggs Benedict...

often requested by Rick as this is his all time favorite breakfast! So, that was on the menu this morning!


What you will need:

Thomas Nooks & Crannies English Muffins

Canadian Bacon

Eggs for poaching in boiling water with 1 tsp. Distilled white vinegar

Blender Hollandaise Sauce (recipe follows)

I toast split English muffins in my toaster oven in lieu of my toaster as they toast more uniformly.

I sauté Canadian bacon slices in small amount of butter just to heat through.

Using about an inch of water with vinegar added, poach eggs about 2-1/2 to 3 minutes, remove with a slotted spoon.



Blender Hollandaise Sauce

In a 4 cup glass measuring cup, whisk together:

5 egg yolks
1/2 tsp. Dijon mustard
1 Tbsp. Lemon juice
1/4 tsp. White pepper

Melt 1/2 cup butter in a glass measuring cup in microwave. While hot, drizzle into egg yolk mixture with blender running. I use my immersion blender & blend while adding the butter.

On serving plate, place split toasted English muffin.
Top each half with a slice of Canadian Bacon.
A poached egg on each muffin half.
Ladle 1/4 cup Hollandaise sauce over each muffin.
May be garnished with fresh snipped parsley or chives.

Enjoy!







Saturday, August 13, 2016

Crab Cakes, My Way

Meal Plan Monday #25


Crab Cakes, My Way
Paula Smith

Ingredients
4-6 tablespoons unsalted butter
1-1/2 cup small diced red onion (1 small onion)
1-1/2 cup small diced celery (3 stalks)
1-1/2 cup small diced red bell pepper (1 small pepper)

1/4 cup minced fresh flat-leaf parsley or 2 tbsp. Dry parsley flakes
2tablespoon capers, drained
1 tsp. hot pepper sauce (recommended: Tabasco)
1 teaspoon Worcestershire sauce
1 Tbsp.  crab boil seasoning (recommended: Old Bay)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds lump crabmeat, drained and picked to remove shells
1-1/2 cup plain dry bread crumbs or panko bread crumbs
1 cup  mayonnaise
2 Tbsp. Dijon mustard
6 large eggs, lightly beaten
For frying:
Flour for dusting
4 tablespoons unsalted butter
1/4 cup olive oil
Directions
Place the 4 tablespoons butter, 
 onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes. I use  3 oz. scoop and scoop onto parchment lined baking sheet, freeze, store for later use.
For frying:
Heat butter and olive oil for frying over medium heat in a large saute pan. Lightly dust crab cakes with flour.  Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
For baking:
I thaw in fridge a few hours, dust with flour, place on buttered parchment lined baking sheet. Spray with non aerosol butter or olive oil. Bake in preheated 350 oven for 15 minutes until golden.
Can be coated with flour, deep fried until golden. Microwave for 45 seconds to make sure they are cooked through.

Thursday, August 11, 2016

AUGUST 2016 NEWSLETTER

August 2016 Newsletter
FOOD FOR THOUGHT:
Friends...

You happen upon them when least expected...
friends from days gone by, sometime since you've seen them...
Yet that bond of friendship is rekindled in a moment...
Cherished memories recalled...some happy times, others trying
times that you have been through together.
Old friends and new friends are necessary in life...
They are the family we choose.

Paula 2011





RECIPES:

Monterey  Chicken Breasts
4 large B/S chicken breasts
1/4 cup BBQ sauce (I used KC Masterpiece Original)
1/2 small red onion, sliced or julienned
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 can Rotel tomatoes, undrained (I used Original)
1 cup shredded triple cheddar cheese
1/3 cup chopped green onions
Rinse, pat dry chicken breasts & place in glass baking dish. Spread BBQ sauce over top of each piece. Top with onion, cumin & chili powder. Pour tomatoes over the top. Bake, uncovered in 350 oven for 45-50 minutes until chicken is cooked through. Top with shredded cheese & green onions. Cover with foil & let stand 5 minutes before serving.
Original recipe called for can of diced tomatoes & can of green chiles. No red onion, cumin or chili powder. Baking 45 minutes, and additional 15 minutes after adding cheese and green onions.

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 2

  • Optional: Add other veggies of your choice...cauliflower, sweet potatoes, Brussels sprouts, etc. 
  • Season 1 lb. peeled, deveined & tail on shrimp, toss with mixture last 10 minutes of cooking. 
  • Instructions:


AUGUST 2016 NEWSLETTER

August 2016 Newsletter
FOOD FOR THOUGHT:
Friends...

You happen upon them when least expected...
friends from days gone by, sometime since you've seen them...
Yet that bond of friendship is rekindled in a moment...
Cherished memories recalled...some happy times, others trying
times that you have been through together.
Old friends and new friends are necessary in life...
They are the family we choose.

Paula 2011





RECIPES:

Monterey  Chicken Breasts
4 large B/S chicken breasts
1/4 cup BBQ sauce (I used KC Masterpiece Original)
1/2 small red onion, sliced or julienned
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 can Rotel tomatoes, undrained (I used Original)
1 cup shredded triple cheddar cheese
1/3 cup chopped green onions
Rinse, pat dry chicken breasts & place in glass baking dish. Spread BBQ sauce over top of each piece. Top with onion, cumin & chili powder. Pour tomatoes over the top. Bake, uncovered in 350 oven for 45-50 minutes until chicken is cooked through. Top with shredded cheese & green onions. Cover with foil & let stand 5 minutes before serving.
Original recipe called for can of diced tomatoes & can of green chiles. No red onion, cumin or chili powder. Baking 45 minutes, and additional 15 minutes after adding cheese and green onions.

***********************************



 
 
 
 
 

 
 
 2

  • Optional: Add other veggies of your choice...cauliflower, sweet potatoes, Brussels sprouts, etc. 
  • Season 1 lb. peeled, deveined & tail on shrimp, toss with mixture last 10 minutes of cooking. 
  • Instructions: