Baked Parmesan Chicken Thighs
24 Oct 2010 Leave a Comment
Try this:
1 lb boneless skinless chicken thighs. I use vegie-fed, no antibiotic chicken
1 cup panko breadcrumbs, 1 cup parmesan cheese, powdered
1 sprig fresh rosemary, black pepper ground to taste, fleur de sel pinch
1 egg white
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Coat the chicken thighs with the egg white by putting egg white and chicken into a 1 qt baggie and smooshing it all around.
Mix all other ingredients into another qt baggie, and then take the chicken, piece by piece, and coating it with the bread crumb mixture. Lay each piece of coated chicken into a glass baking dish. When you are done with all chicken, pour any remaining bread crumbs over the top, and give the whole thing a shot of olive oil.
Put the pan in the oven for 45 min at 350.
Serve over raw spinach leaves. ENJOY!
MOM’S AFTER SCHOOL SPECIAL COOKIES Submitted for Hartwick’s baking contest, by Emily J. Hamill
14 Oct 2010 Leave a Comment
MOM’S AFTER SCHOOL SPECIAL COOKIES
Submitted by Emily J. Hamill
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 2 ½ cups blended oatmeal
(measure oatmeal, and then blend in food processor to a fine consistency)
- 12 oz. chocolate chips
- 4 oz. Ghirardelli chocolate bar (grated)
- 8 regular sized Reese’s Peanut Butter Cups (chopped)
Directions:
1. Preheat oven to 375 degrees (190 degrees C)
2. Cream together the butter and both granulated and brown sugars. Add eggs (room temperature) one at a time then add vanilla.
3. In a separate bowl, mix together the flour, oatmeal, salt, baking powder, and baking soda. Gradually add dry ingredients to the creamed mixture one cup at a time.
4. Next, add in the chocolate chips, grated Ghirardelli bar and chopped Reese’s Peanut Butter Cups.
5. Drops tablespoons onto ungreased cookie sheet about two inches apart.
6. Bake for 10-12 minutes at 375 degrees
Makes 55 Cookies
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Ultimate pasta sauce
10 Oct 2010 Leave a Comment
OK, I figured it out. I have learned, finally, that canned or bottled pasta sauces are modern conveniences…and that better sauces can be made from scratch. Obvious as that may be to you, it wasn’t to me. I would usually add things to a bottled pasta sauce, but never quite love the result. Go figure. So, following is my pasta sauce from last night, which I love. All measurements are approximate – guess, like I do, and go with what tastes right to you.
1) 2 lbs organic tomatoes, the cheapest you can buy. It doesn’t matter if they are soft or bruised. Buy on the sale rack if you can.
2) 25 cloves of garlic, 1 large shallot, all diced.
3) 4 oz fresh organic basil, chopped
4) whatever meat you like, if any
5) toss in anything else in the fridge, such as capers, bell peppers
6) seasonings to taste, such as black pepper, fleur de sel, red pepper flakes, greek oregano.
7) 1 package whole wheat linguini (cooked separately of course)
8) 4 oz fresh uncooked spinach leaves (do not toss these in the sauce)
Start with 1/4 cup olive oil. Saute the garlic and the shallot until transparent. Add everything else except the noodles and spinach, and bring to a boil. Lower heat and simmer for 2 hours. Cook noodles, and when they are done serve some into a bowl, top with a small handful of spinach leaves, then a ladle of sauce. If you like, top with grated parma cheese, fresh cracked black pepper, and some chili flakes.
Breakfast
18 Sep 2010 Leave a Comment
1) home-made cornbread
2) organic refried beans
3) scrambled egg
4) peach salsa
Pile it all together as from 1st ingredient to last.
Yum!
Dinner last night
18 Sep 2010 Leave a Comment
Gluten free ‘Tandori’ sausage
Mango chutney (Major Greys)
Saffron rice
Grated raw carrots
Rice milk
Fruit salad of organic melon balls and mango (thawed from frozen, from trader joes)
Yum!
Check out the Stroganoff recipe as comment under ‘About’
30 Sep 2008 Leave a Comment
I love Stroganoff. Thanks for the recipe! Check it out on this site as a comment to ‘About’
Jonezing for Cioppino
27 Sep 2008 Leave a Comment
I love cioppino. Once in a while I will order it at a restaurant where the chef will decide to get creative, and will experiment with the sauce. Usually this leads to disaster. Once, at The Valley River Inn in Eugene, Oregon, I had the misfortune of ordering Cioppino and the broth portion was dark, as if it was a Mole sauce, and it tasted like sewage. Nasty! Only God knows what he/she put it in, but I simply could not eat it. Another time, at Georgies, what is considered a good restaurant in Newport, Oregon, I ordered my Cioppino and it had the distinctive flavor of Campbell’s Vegetable Soup. How smart of that chef to use a pre-made, 59-cent can of soup for his or her high-end meal!
When I am jonezing for Cioppino and don’t want to spend a fortune to either make it or to go to a restaurant, I head for Trader Joes’ frozen aisle, where they sell a pretty decent Cioppino for about 6.00/1 large serving. Not too bad, if you have to have it.
Seasonal Ingredients
21 Sep 2008 Leave a Comment
I look forward to this time of year (fall in Oregon) because we get to buy some really delicious seasonal goodies. In the last 3 weeks I have seen fresh morels, chanterelles, lobster mushrooms, and some weird spongy fungus I dared not go near. One of my favorite, most fattening treats is a meal I create using fresh morels, half and half, garlic, and white wine. Here’s the recipe, which serves 4:
1 cup fresh morels (up to 2 cups if you can afford them. They are expensive!)
1 shallot
10 cloves garlic
8 oz half and half
2 tsp olive oil
2 tsp butter
2 cups white wine (pretty much any will do)
1 lb skinless chicken sliced into 3″ x 1″ slices.
Rice or noodles, prepared first and set aside, kept warm.
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Use 2 qt saucepan. Clean and rinse and slice morels, into quarters. Saute chopped shallots and minced garlic in olive oil, taking care not to burn garlic. When shallots are transparent, add chicken and try to brown it a little on all sides. Add morels and all remaining ingredients, and simmer for an hour on medium / low boil. The object is for the sauce to thicken and the chicken to cook.
Serve over brown rice or noodles.
I love my own cooking
21 Sep 2008 2 Comments
Go ahead and say it: “I love my own cooking”. Not many of us would announce this at a dinner party, but isn’t it true? We all have some special recipe that we just love to make - and nobody makes it better. Well, go ahead and start bragging. Maybe it is a special soup or pasta, maybe it is Aunt Tilly’s berry trifle, but whatever it is, we want you to share it here, now, with the world.
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