DEBBIE'S CHICKEN PICCATA

Image via WikipediaThis is my take on chicken piccata. I make it in my electric skillet.. One of my son's favorite dishes.


Ingredients

1/2 lb mini penne .
1 1/2 lb boneless chicken breast pounded 1/4 inch thick
1/4 cup olive oil .
1/4 cup butter cut in pieces .
flour for dusting .
seasoning salt and pepper .
5 cloves garlic crushed .
1 15 oz can chicken broth .
1/2 cup white wine .
juice of 1/2 lemon .
1 tsp lemon zest .
1 tbsp capers .
1/4 cup fresh Italian parsley chopped
 Thin slices of lemon


How to make it

Cook penne in boiling salted water until al dente, drain and rinse in cool water
Combine seasoning salt and pepper with flour and dust the chicken
Heat electric skillet to 375
Heat olive oil in skillet until hot
Add chicken and brown well on both sides
Remove chicken from pan and keep warm,  add garlic  to pan and saute until fragrant
Deglaze skillet with white wine simmer until slightly reduced
Reduce heat to 350 add chicken broth , lemon juice, lemon zest, and  simmer on med-low for 10 minutes
Add cooked penne and simmer 5 more minutes until pasta absorbs some on the liquid
Add butter one piece at a time, stirring until combined with sauce
Add cooked chicken to reheat
Add capers and simmer 2 minutes
Serve chicken in bed of penne and top with chopped parsley and thin slices of lemon

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NEENA'S GLAZED TURKEY MEATLOAF

Image by pcarpen via Flickr Now that the busy holiday season is over it's time again to focus on warming comfort foods for those cold winter nights.
This is a meatloaf that everyone will love.The grated apples keep it moist and give it a sweetness.  Mashed potatoes or mashed sweet  potatoes go well with it.


Ingredients

1 tsp oil 
1 cup chopped onions
1 stalk chopped celery
3/4 tsp dried thyme
1/2 tsp dried sage
1 lb ground turkey
1 1/2 cups peeled grated apples
1 1/2 cups fresh bread crumbs from firm bread
1 egg lightly beaten
2 tbsp chopped fresh parsley
1 tbsp Dijon mustard
3/4 tsp salt
1/2 tsp freshly ground black pepper
Glaze
1 tbsp cider vinegar 
1 tbsp brown sugar
1 tsp Dijon mustard 
How to make it

Heat oil in small skillet over medium heat
Add onions and celery and saute 3 minutes until softened
Stir in thyme and sage and cool slightly
Combine onion mixture in large bowl with turkey, bread crumbs, apple, egg, parsley, mustard, salt and pepper
Mix well and pack into a greased 8x4 inch loaf pan
Bake at 350F for 30 minutes.
Pour off accumulated fat
Glaze
Combine glaze ingredients in small bowl and brush over top of loaf
Bake 30 minutes more or until golden and juices run clear when pierced

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HOT BUTTERED CIDER

Image via WikipediaThis is a warm buttery delicious drink to curl up with in front of a roaring fire…. Perfect for Christmas Eve while singing carols or wrapping presents…. Merry Christmas everyone and best wishes for a happy and healthy 2011 



8 cups cider
1 orange, thinly sliced
1/2 cup honey
8 cinnamon sticks and 16 whole cloves 
1 1/2 -2 cups dark rum
8 pats unsalted butter
How to make it

In a saucepan, heat cider, orange, honey, and cloves until bubbly.
Simmer, but do not boil, for 10 minutes
Pour cider into warm heat - proof mugs, adding a cinnamon stick for each serving
Add rum to mug as desired
Top with a pat of softened unsalted butter
Stir until butter is melted
Serve hot

Related articles

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CRANBERRY SAUSAGE STUFFING

Image by fugutabetai_shyashin via Flickr Here is another recipe for your Thanksgiving feast. This is my Mom's recipe with my own variations... Hope you enjoy!!!

Did you know the difference between stuffing and dressing? Stuffing is cooked inside the bird and dressing outside.
Enough for a 12 lb turkey

3/4 pound pork sausage meat crumbled
1 lg onion, and 3 stalks celery pureed in food processor
¾ pkg Pepperage Farms stuffing cubes
1 sleeve Ritz crackers, crushed
½ c dried cranberries
1-2 cups chicken or turkey broth ,warmed
1/4 teaspoon Bell's seasoning
Salt and pepper

Combine bread cubes and crackers in large bowl
 Saute sausage meat in skillet until browned, drain on paper towels and save drippings
Saute onion and celery in sausage drippings
Add sausage and veggies to stuffing and mix well
Mix in cranberries
Add broth a little at a time until stuffing is moist enough to hold together
Season with salt pepper and bells seasoning
You can either stuff your turkey with this or put in a greased casserole, cover with foil and bake at 350 for 30 minutes

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• Thanksgiving recipes? Betty Crocker, on the line! (seattletimes.nwsource.com)

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CINNAMON WALNUT CHEESECAKE

Image via Wikipedia 
Here is another recipe for your Thanksgiving table...Enjoy!!!
This is one of the first recipes I created back in 1976. I have served it every Thanksgiving since!
Ingredients
Crust 
1 3/4 cups graham cracker crumbs
1tsp cinnamon (preferably Saigon cinnamon)
1/2 cup finely chopped walnuts , toasted
1/2 cup butter, melted 
Filling
2 8 oz pkgs cream cheese, softened
3 eggs
3/4 cup sugar 
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
3 cups sour cream 
How to make it
Combine graham cracker crumbs,cinnamon and walnuts
add melted butter and stir until well blended
reserve 1/4 cup and press the remaining in the bottom of a 9 inch springform pan
blend cream cheese, eggs, sugar, salt and extracts in an electric mixer on medium-high speed until smooth
mix in sour cream on low speed until well blended
pour into crust ,top with reserved crumbs and bake in a 350 degree oven for 1 hour until set (its ok if the center is a bit jiggly)
Cool on wire rack for 1 hour
Cover with foil and refrigerate until chilled(at least 4 hours, but preferably, overnight)

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LANE'S TURN IN THE KITCHEN

I’ve decided to change the format of the blog… I will be giving a little background on the recipes and will include step by step pictures when applicable… Hope you enjoy, Debbie
 
This past week, Lane sat down and said  ” Debbie I’m in the mood to cook, do you think you could pick up some Cornish hens at the market for Sunday?”That’s all he had to say, I could only imagine what was in store.. It totally exceeded my expectations!
For those of you who don’t know, Lane is a phenomenal self taught fusion chef.  He has turned  out some incredible meals, and I am the lucky person who gets to taste them!  Some of  these unbelievable recipes include, king crab legs, herb crusted tuna, smoked raspberry glazed turkey breast, coffee marinated  rib eye steaks, the most succulent meatloaf I have ever tasted…. You get the picture…
 So here is the delicious feast he prepared for us last Sunday, using our portable convection oven.The combination of the apple/ grape  mixture and the mojo marinade infuse the meat with a fruity/citrus flavor as well as helping to retain natural  juices.   I took pictures of each step so you all can prepare it too. Try it, I guarantee it will become one of your favorites

The finished product!

Lane’s  Cornish Hens Mojo Style
with Chanterelle Saffron Rice






  2 Cornish game hens about 1 ½ lbs ea
1 chopped apple
½ cup red seedless grapes
1 tsp dried juniper berries
3/4 bottle Badia Mojo Marinade
1 tbsp McCormick rub for chicken
½ cup dried chanterelle mushrooms reconstituted in boiling water ,save liquid
1 pkg Vigo or Mahatma yellow saffron rice
                                                                                                                                                                                 

Marinading hens

Fruit stuffing

Pour ¾ bottle of mojo marinade into large glass bowl, add hens, turning over and refrigerate for a least 4 hours. Preheat oven to 400 degrees for 5 minutes then lower to 325
Stuff cavities of hens with apple/grape mixture
Place in a 13x9 in pan and rub both sides with chicken rub
Place breast side down in pan

Stuffing hens with fruit mixture

Pour remaining marinade over hens and add juniper berries and 2 tbsp  mushroom soaking liquid to bottom of pan
Roast at 325 for 45- 60 minutes or until done
(Low and slow)
Remove hens from oven and let rest for 5 minutes
Prepare rice according to package directions, adding 2 tbsp mushroom liquid and mushrooms, Serve with Cornish Hens

Hens in oven

Dried mushrooms

Rice and reconstituted mushrooms

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STUFFED FRENCH TOAST

The perfect breakfast or brunch dish…. This is perfect for a special birthday treat!
Ingredients




1 8 oz pkg cream cheese, softened
1 tsp vanilla
1/2 c chopped pecans or walnuts
1 loaf firm textured white bread
4 eggs
1/2 c whipping cream
1/2 tsp vanilla
1/2 tsp nutmeg
1 12 oz jar seedless raspberry jam or apricot preserves
1/2 c orange juice
Directions
Beat cream cheese and 1 tsp vanilla until fluffy
Stir in the nuts
Spread about 1 1/2 tbsp mixture on a slice of bread
Top with a 2nd slice (like a sandwich)
Repeat until bread and filling are used
Beat together eggs, whipping cream, 1/2 tsp vanilla and nutmeg
Dip the "sandwiches" in the egg mixture
Cook on a lightly greased griddle until golden brown, turn to cook the other side
Keep the cooked french toast warm in a 200F oven on a baking sheet
To make the topping
Heat together the jam and orange juice
Serve the French Toast Sprinkled with powdered sugar and topped with sauce

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DEB'S CREAMY MAC AND CHEESE

This mac and cheese takes a little time but is really worth it!! It also reheats really well without drying out (just add a little milk and mix in before heating)


1 8oz pkg elbow macaroni
4 tablespoons butter
4 tablespoons flour
2 cups half and half
1 tsp salt
½ tsp black pepper
1/8 tsp powdered mustard
1/8 tsp nutmeg
1 1/2 cups shredded sharp cheddar cheese ( I like Sargentos)
½ cup shredded 6 cheese Italian blend (Also Sargentos)
4 slices bacon cooked, drained and crumbled
Additional sharp cheddar and Italian blend cheeses (¼ cup each combined for the top)
¼ cup cheese flavored snack crackers (such as Cheez its), crushed


Cook elbows in salted water in a large saucepan on a portable burner for 6-7 minutes until almost cooked(al dente)
Drain, rinse well with cold water and set aside
In a medium saucepan on a portable burner, melt butter on medium low, add flour and cook, stirring with a wooden spoon until smooth and the flour is cooked for about 2 minutes
Add half and half slowly, and cook stirring constantly for 10 minutes ( Don’t skip this step, it is essential for a creamy sauce) Then add salt, pepper, powdered mustard and nutmeg
Remove pan from heat and add cheeses, stirring until smooth
Combined cooled macaroni with sauce and pour into a buttered 8 inch square pan
Sprinkle the top with cheeses, bacon and crushed crackers
Bake in portable oven at 350F for 20-25 minutes until top is browned and bubbly

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SLOW COOKER SOUTHERN COMFORTS

SLOW COOKER COLLARD GREENS





2 bunches collard greens - rinsed, trimmed and chopped
1 pound ham hocks or 2 smoked turkey wings*
4 pickled jalapeno peppers, chopped
1/2 teaspoon baking soda
1 teaspoon olive oil
ground black pepper to taste
garlic powder to taste
Fill a large pot about 1/2 full with water. Place the ham hocks or turkey wings into the water, and as many of the greens as you can fit. Bring to a gentle boil.
As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks ( or wings)and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to low, and cook for 8 to 10 hours or 3-4 hours on high.

* If you use smoked turkey wings it is much lower in fat, but the flavor is similar…. But for full flavor I recommend using the ham hocks.

This makes enough for 4 servings plus plenty for my leftover bean and veggie slow cooker soup ( recipe will follow)

PINTO BEANS AND HAM HOCKS

3 smoked ham hocks or 2 smoked turkey wings
2 lbs. dried pinto beans
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 teaspoon hot sauce
1/2 medium chopped onion
Directions

Soak beans overnight in enough water to cover, then drain and rinse the next morning. Set aside
Place ham hocks or turkey wings in a pot with enough water to cover, bring to a boil, lower heat and simmer for 45 minutes. Add all seasonings except hot sauce and onion. Add all plus beans in a crock pot and cook on low for 8 to 10 hours. Can be made ahead and reheated with slow cooker collards.
Serve with warm corn bread

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More Slow Cooker Comforts

SLOW COOKER STUFFING TOPPED PORK CHOPS

One of Lane’s favorites!
Serve with applesauce and a simple vegetable (buttered green beans or broccoli are our favs!)

2-4 center cut pork chops
Salt, pepper and garlic powder
2 tbsp olive oil
1 small onion, finely minced
1 stalk celery finely minced
1 carrot finely minced
¼ cup chicken stock
2 tbsp tapioca mixed with ¼ cup additional chicken stock warmed in microwave
1 pkg boxed stuffing (either pork or savory herb flavor)
1 tsp fennel seeds

Sprinkle chops with salt, pepper and garlic powder
Heat oil in medium skillet on portable burner
Brown chops well and put in bottom of slow cooker
Add vegetables and cook until soft
Deglaze pan with¼ cup chicken stock and pour mixture on top of chops
Stir tapioca mixture into slow cooker
Cook on low for 6 hours

Prepare stuffing according to the directions on package, adding the fennel seeds
Form into ovals, approximately the same size as the chops and broil in the toaster oven at 450F until crisp on top, then chill in the refrigerator for at least 4 hours
One hour before serving, turn slow cooker to high heat, put stuffing on top of chops, cover tightly and cook one hour until heated through
Serve with drippings and veggies poured over top of chops
Enjoy!


WEST AFRICAN CHICKEN STEW
This is a tasty warm meal for a cool rainy night

Ingredients
6-8 boneless, skinless chicken thighs
2 tbsp olive oil
1 medium onion finely chopped
2 cloves garlic minced
2 medium zucchini sliced
2 cups chicken broth
1 6 oz can tomato paste
salt to taste
1/2 tsp ground cumin
1 tsp curry powder
1 tsp smoked paprika
1/2 cup peanut butter
3 large sweet potatoes, peeled and cut into chunks *
2 tbsp butter (optional)*
1/2 cup finely chopped peanuts

Directions


In a medium skillet on a portable burner, brown chicken in olive oil and set aside
Saute onion and garlic in remaining drippings until translucent then add to bottom of slow cooker along with chicken broth, tomato paste, curry powder, cumin and smoked paprika
Add chicken thighs put slow cooker on low heat for 7 hours
The last hour turn slow cooker to high and add zucchini
15 minutes before serving, add peanut butter and mix well
Serve garnished with chopped peanuts


*There are 2 options for the sweet potatoes
#1 Peel the sweet potatoes, cut into chunks and add to slow cooker after stew has cooked for 4 hours
#2 Microwave whole sweet potatoes for 10 minutes or until tender , scoop pulp into bowl, mash with 2 tbs butter and use as a bed for the stew
We have done it both ways, but we find adding the potatoes directly to the stew gives it a deeper level of flavor

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