Sorry for the delay with the "Chicken Teriyaki" recipe, it will be posted by the end of the week. Life has been a bit crazy, so I have not had the opportunity to sit down and compose the recipe. It is much harder than it seems to translate something you do without a recipe to specific measurments. Try it sometime and you will see (that doesn't include boxed meals!). Just kidding to those of you who actually buy that junk. JUST COOK ALREADY!
Have a wonderful day!
The Family
Me and my boys!
Wednesday, April 21, 2010
Friday, April 9, 2010
Chicken Terriaki is On the Way!
Anybody like Chinese food? Well if you do you are going to be very happy because I have finally perfected the dish "Chicken Teriyaki". I love to order that at the restaurant "Pei Wei" and I have finally figured out how to make it just like they do. I will update you with the recipe over this weekend. I hope all of my followers have a wonderful weekend! Stay tuned!
Sunday, April 4, 2010
Easter Blessings!
Happy Easter, I pray that you have a wonderful day with family and friends and are reminded on this day of the incredible sacrifice Jesus made just for you. It really is beyond understanding, when you take the time to think of it.
Today our family will be enjoying a traditional Ham dinner, Amy's potato casserole, Sig's fresh asparagus, Aunt Lu's deviled eggs, and my pear and blue cheese salad and chocolate dipped strawberries. Ahhh, what could be better!
Today our family will be enjoying a traditional Ham dinner, Amy's potato casserole, Sig's fresh asparagus, Aunt Lu's deviled eggs, and my pear and blue cheese salad and chocolate dipped strawberries. Ahhh, what could be better!
Thursday, April 1, 2010
It's Strawberry Season!
I love this time of year because you can find wonderful strawberries, in the stores and farmers markets. I am always looking for new things that I can do with strawberries, and have even tried making home made jam. Last season was my 1st attempt at making jam in I must admit, although the flavor was fabulous, I ended up with jars of something that more closely resembled strawberry sauce. I will try again this year, but for today I thought I would share a family favorite. "Chocolate Dipped Strawberries", they are delicious, beautiful, and very fast and easy to make. The 2 most important thing to remember when you are making this is that the strawberries need to be completely dry after washing, and they need to be cool. Other than that you can accomplish this recipe in 10-15 minutes start to finish.
2 quarts fresh strawberries with leaves on top
1 11-12oz package Semi sweet chocolate pieces
Start by washing and drying strawberries and placing them on a cookie sheet. Place them in the refrigerator while you heat the chocolate. In a tall narrow bottom glass bowl microwave entire package of semi sweet chocolate pieces for 2 minutes and 15 second on high power. When time is complete with a rubber spatula stir chocolate pieces until smooth. Be aware that when you remove them from microwave it will look like they are not all melted, but that is OK, just stir them until smooth. If you microwave them until totally melted they will become grainy and you will have to through them away, so beware.
Line a cookie sheet with wax paper or parchment paper. Hold strawberry by the leaves and dip and roll in chocolate almost to the top. Place on wax paper, when all strawberries have been dipped place back in the refrigerator to harden. About 10-15 minutes before serving, remove strawberries from refrigerator and place on a serving plate. If you try to eat them directly from the refrigerator the chocolate will break off the strawberry when you bite them, so be patient and let them warm up a bit.
I hope that everyone that reads this will have a Blessed and Happy Easter!
2 quarts fresh strawberries with leaves on top
1 11-12oz package Semi sweet chocolate pieces
Start by washing and drying strawberries and placing them on a cookie sheet. Place them in the refrigerator while you heat the chocolate. In a tall narrow bottom glass bowl microwave entire package of semi sweet chocolate pieces for 2 minutes and 15 second on high power. When time is complete with a rubber spatula stir chocolate pieces until smooth. Be aware that when you remove them from microwave it will look like they are not all melted, but that is OK, just stir them until smooth. If you microwave them until totally melted they will become grainy and you will have to through them away, so beware.
Line a cookie sheet with wax paper or parchment paper. Hold strawberry by the leaves and dip and roll in chocolate almost to the top. Place on wax paper, when all strawberries have been dipped place back in the refrigerator to harden. About 10-15 minutes before serving, remove strawberries from refrigerator and place on a serving plate. If you try to eat them directly from the refrigerator the chocolate will break off the strawberry when you bite them, so be patient and let them warm up a bit.
I hope that everyone that reads this will have a Blessed and Happy Easter!
Tuesday, March 30, 2010
Bonjour Roasted Chicken!
I have been cooking from the cookbook "Mastering the Art of French Cooking" by Julia Child's and friends and I've got to tell you, the french know how to cook! They must learn as small children that everything is better if you baste it in butter. Last night I made this very basic Roasted Chicken recipe for the 2nd time and it is amazing! It is the most moist, juicy, flavorful roasted chicken I have ever eaten, so I thought I would share the secret the french have known for years. If you have this cookbook, then you can take a look there, otherwise here is my version of how to roast a chicken the french way.
Ingredients
4-5 lb whole chicken
2 tbs butter
2 tbs olive oil
2 tbs minced shallots or onion
2 cups chicken stock
1 tbs butter
salt & pepper to taste
Preheat oven to 425. Wash chicken inside and out and pat dry with paper towel. Melt 2 tbs butter and combine with 2 tbs olive oil. Brush butter mixture inside chicken, and sprinkle with salt. Now you need to truss the chicken. Here's what you need to do, find a large enough sewing needle (like carpet needle) that you can thread kitchen string (or any cotton type string) through it. At the hind end of the chicken pull the 2 sides of the opening to the body cavity together and stitch, next pull tail up and stitch through it. Next pull legs together and run a stitch through them and pull altogether to close the opening of the chicken. I find there is no "Wrong" way to do this, the object is to close the opening so that the chicken will steam inside. The french also tie the wings down, but I do not mess with that and it has not ruined the result. Now that the chicken is trussed, place on a rack in a roasting pan on it's side, and brush with butter mixture. Cook in 425 oven for 15 minutes, lower oven to 350. Set timer in 15 minute intervals and baste 1st with butter mixture, then when that runs out use pan drippings. The chicken will take approximately 1 1/2 hours to cook, so you need to cook 30 minutes laying on one side, 30 minutes on the other side, and the last 15-30 minutes with breast side up. Once chicken is cooked, take 4 tbs of the pan drippings and cook shallots in a frying pan on high to medium high (depending on your stove) until they have begun to soften and are lightly browned. Now add the chicken stock, cook at the same temperature as the shallots until the liquid is reduced by half (approximately 5-10 minutes) stirring (or shaking the pan) occasionally. Remove from heat and place butter in pan and swirl to melt. Check the flavor of the sauce and add salt and pepper if needed. Carve chicken and serve with sauce.
Enjoy!
Ingredients
4-5 lb whole chicken
2 tbs butter
2 tbs olive oil
2 tbs minced shallots or onion
2 cups chicken stock
1 tbs butter
salt & pepper to taste
Preheat oven to 425. Wash chicken inside and out and pat dry with paper towel. Melt 2 tbs butter and combine with 2 tbs olive oil. Brush butter mixture inside chicken, and sprinkle with salt. Now you need to truss the chicken. Here's what you need to do, find a large enough sewing needle (like carpet needle) that you can thread kitchen string (or any cotton type string) through it. At the hind end of the chicken pull the 2 sides of the opening to the body cavity together and stitch, next pull tail up and stitch through it. Next pull legs together and run a stitch through them and pull altogether to close the opening of the chicken. I find there is no "Wrong" way to do this, the object is to close the opening so that the chicken will steam inside. The french also tie the wings down, but I do not mess with that and it has not ruined the result. Now that the chicken is trussed, place on a rack in a roasting pan on it's side, and brush with butter mixture. Cook in 425 oven for 15 minutes, lower oven to 350. Set timer in 15 minute intervals and baste 1st with butter mixture, then when that runs out use pan drippings. The chicken will take approximately 1 1/2 hours to cook, so you need to cook 30 minutes laying on one side, 30 minutes on the other side, and the last 15-30 minutes with breast side up. Once chicken is cooked, take 4 tbs of the pan drippings and cook shallots in a frying pan on high to medium high (depending on your stove) until they have begun to soften and are lightly browned. Now add the chicken stock, cook at the same temperature as the shallots until the liquid is reduced by half (approximately 5-10 minutes) stirring (or shaking the pan) occasionally. Remove from heat and place butter in pan and swirl to melt. Check the flavor of the sauce and add salt and pepper if needed. Carve chicken and serve with sauce.
Enjoy!
Saturday, March 27, 2010
Good Morning Who Ever You Are
Good Morning Who Ever You Are!
Well, it's Saturday morning, and I have to work today, but then I will come home to the house all to myself. Some people may not understand the beauty in having a few hours in your own house to be alone, but for me it is heaven. I guess I am just one of those folks who requires alone time to keep the balance between "The World is a Wonderful Place" and "Lord Stop the World and Let Me Off". With both of my son's living at home (that is a good thing) my husband and I there is always someone lurking around so tonight is a real treat. I have already made up my mind to have the Pear and Blue Cheese Salad from my previous post for dinner and I will be reviewing my collection of "Chick Flicks" to complete the evening. Ahhhh I feel the calm already, but first things first I have to go to work, then comes "Heaven"!
Hope everyone has a lovely weekend and stay tuned to the next recipe. Did anyone try the Pear and Blue Cheese Salad yet?
Well, it's Saturday morning, and I have to work today, but then I will come home to the house all to myself. Some people may not understand the beauty in having a few hours in your own house to be alone, but for me it is heaven. I guess I am just one of those folks who requires alone time to keep the balance between "The World is a Wonderful Place" and "Lord Stop the World and Let Me Off". With both of my son's living at home (that is a good thing) my husband and I there is always someone lurking around so tonight is a real treat. I have already made up my mind to have the Pear and Blue Cheese Salad from my previous post for dinner and I will be reviewing my collection of "Chick Flicks" to complete the evening. Ahhhh I feel the calm already, but first things first I have to go to work, then comes "Heaven"!
Hope everyone has a lovely weekend and stay tuned to the next recipe. Did anyone try the Pear and Blue Cheese Salad yet?
Thursday, March 25, 2010
Salad with Pizzaz!
Good Morning World,
I was thinking about all the people who eat blah salads in an effort to get some veggies in their bodies, and thought it was time to let you know about an easy salad that is so tasty and versatile. It is a Pear and Blue Cheese Salad. Now before you sceptics turn up your nose on this one, I ask you to give this a try because it is delicious, easy and very versatile. This can be made as a side dish or add some grilled chicken on top and you have a meal. We love it so much we eat this at least once a week at my house.
Ingredients:
1 bag of your favorite bagged salad
1/2 cup lightly toasted walnut pieces
1/2 cup crumbled blue cheese
1 pear sliced into bit sized pieces
Dressing
2 tbs white vinegar
1 tbs apple cider vinegar
2 tbs honey
2 tbs minced shallots or purple onions
1/2 cup olive oil
salt and pepper to taste
Place salad mix, walnuts, blue cheese and pears into a large shallow bowl (it's easier to mix in a shallow bowl). In a small container with a lid combine vinegar, honey, shallots or onion, cover and shake until honey is completely dissolved. Add oil, salt and pepper, cover and shake vigorously. Right before serving pour about 2/3 of the dressing evenly over salad mixture and with 2 large spoons mix thoroughly. Voila, that's all you have to do!
I really hope you enjoy this recipe. Be creative with this, sometimes I add dried cranberries to this to change it up a bit, but literally you can add what ever you like to this and I guarantee it will be fabulous!
To coin a phrase from one of my favorite people (Julia Child's) "Bon Appetit!
I was thinking about all the people who eat blah salads in an effort to get some veggies in their bodies, and thought it was time to let you know about an easy salad that is so tasty and versatile. It is a Pear and Blue Cheese Salad. Now before you sceptics turn up your nose on this one, I ask you to give this a try because it is delicious, easy and very versatile. This can be made as a side dish or add some grilled chicken on top and you have a meal. We love it so much we eat this at least once a week at my house.
Ingredients:
1 bag of your favorite bagged salad
1/2 cup lightly toasted walnut pieces
1/2 cup crumbled blue cheese
1 pear sliced into bit sized pieces
Dressing
2 tbs white vinegar
1 tbs apple cider vinegar
2 tbs honey
2 tbs minced shallots or purple onions
1/2 cup olive oil
salt and pepper to taste
Place salad mix, walnuts, blue cheese and pears into a large shallow bowl (it's easier to mix in a shallow bowl). In a small container with a lid combine vinegar, honey, shallots or onion, cover and shake until honey is completely dissolved. Add oil, salt and pepper, cover and shake vigorously. Right before serving pour about 2/3 of the dressing evenly over salad mixture and with 2 large spoons mix thoroughly. Voila, that's all you have to do!
I really hope you enjoy this recipe. Be creative with this, sometimes I add dried cranberries to this to change it up a bit, but literally you can add what ever you like to this and I guarantee it will be fabulous!
To coin a phrase from one of my favorite people (Julia Child's) "Bon Appetit!
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