Category: MISC

BLTE BAKE

BLTE BAKE
mayonnaise
4-6 slices extra sour sourdough bread, toasted
4 slices white American cheese
12 strips bacon, cooked and crumbled
4-6 eggs, fried over medium
1 medium tomato, chopped**
2 tablespoon butter
2 tablespoon flour
salt and pepper
1 cup milk
1/2 cup grated cheddar cheese
4 green onions, thinly sliced
**I used sliced here, but it is much better with chopped.
  • Spread each piece of toast with mayonnaise.
  • Cut each piece into small chunks.
  • Arrange toast, mayonnaise side up in a buttered 9×9 baking dish.
  • Top with American cheese slices.
  • Top with crumbled bacon pieces.
  • Fry eggs in bacon grease and place on top of bacon pieces.
  • Top with tomato chunks.
  • Preheat oven to 325˚.
  • In a small saucepan, melt butter.
  • Add flour, salt and pepper whisk until smooth.
  • Gradually add milk.  Bring to a boil, cook, stirring constantly until smooth and thick.
  • Pour over tomato chunks.
  • Sprinkle with cheddar cheese and onions.
  • Bake uncovered for 10 minutes.

PAN SEARED CHICKEN w/ HERB ROASTED TOMATO & SPINACH PAN SAUCE

I am obviously drawn to similar type recipes.  While going through my magazine recipe boxes I found 3 separate recipes for a similar style chicken.  One recipe was for Bon Appetit and two from unknown sources.  I picked through all the ingredients of all three recipes and chose the ingredients we like best to create my own recipe.

I also like to make the butter the day before so it becomes more flavorful.

PAN SEARED CHICKEN w/ HERB ROASTED TOMATO & SPINACH PAN SAUCE
4 boneless, skinless chicken breasts
4 tablespoons butter, softened
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 tablespoon sweet paprika
1/2 tablespoon dried tarragon
1/2 tablespoon dried marjoram
2 cloves garlic, minced
2 cups cherry tomatoes
2 cups fresh baby spinach
1 tablespoon flat leaf parsley, chopped
sea salt and pepper
1 tablespoon heavy cream
  • In a small bowl whisk together the butter, Worcestershire sauce, garlic, marjoram, paprika and tarragon. Chill for at least an hour.
  • Melt 1/2 of the herb butter in a large skillet.
  • Season each chicken breast with salt and pepper.
  • Add chicken to skillet and sear on each side until no longer pink inside (5-6 minutes per side).
  • Transfer chicken to a platter and keep warm.
  • Add vinegar to de-glaze pan.
  • Add tomatoes to skillet and increase heat until tomatoes char and burst (5-6 minutes).  Crush tomatoes slightly to release juices.
  • Add remaining butter to skillet.  
  • When melted, add the spinach and saute until just done.
  • Add heavy cream and stir until well blended.
  • Serve over chicken pieces and noodles.

    WEEKLY MENU

    Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

    		 DATE BREAKFAST LUNCH DINNER
    Monday 8/27 CEREAL YOGURT CHICKEN CAPRI
    Tuesday 8/28 TOAST LEFTOVERS PAN SEARED CHICKEN w/ TOMATO SPINACH HERB PAN SAUCE
    Wednesday 8/29 YOGURT SOUP TROPICAL LIME CHICKEN
    Thursday 8/30 FRUIT CHEESE & FRUIT TARRAGON CREAM CHICKEN
    Friday 8/31 OATMEAL CHEESE & FRUIT BISTRO CHICKEN CAKES w/ TOMATO CONCASSE’
    Saturday 9/1 FRENCH TOAST CASSEROLE YOGURT HOT CHICKEN SALAD
    Sunday 9/2 EGGS ala ROOSEVELT aka DEPRESSION EGGS C.O.R.N. ALMOND CHICKEN WITH APRICOT SAUCE

    FRENCH TOAST CASSEROLE

    We love French toast, but I hate having to make recipes that require one of us to eat while it’s hot and the next batch is on the griddle. This recipe makes us both happy at the same time and is a time saver because I throw it together the night before AND it uses what might otherwise be wasted. We love sourdough bread, but the heels are sometimes a little tough. I save the heels from each loaf in the freezer and when I have enough I make this casserole. It’s absolutely perfect for Thanksgiving or Christmas morning. The smell of the cinnamon baking is one of the best smiles you can give your family.

    FRENCH TOAST CASSEROLE


    CASSEROLE
    8-10 sourdough heels (or regular slices work too)
    8 eggs
    3 cups milk
    4 teaspoons sugar
    1 teaspoon cinnamon
    1 teaspoon vanilla
    3/4 teaspoon sea salt
    TOPPING
    3 tablespoons butter, cubed or sliced thin
    3 tablespoons sugar
    3 teaspoons cinnamon
    maple syrup – OPTIONAL – it really is great without it
    • In a large mixing bowl whisk together the eggs, milk, 4 teaspoons sugar, vanilla extract and sea salt.
    • Cube bread.
    • Add bread to the egg mixture and toss to coat well.
    • Grease a 13×9 baking dish.
    • Pour bread mixture into baking dish, cover and refrigerate overnight.
    • Remove casserole from refrigerator 30 minutes before baking.
    • Preheat oven to 350˚.
    • Dot casserole with butter pieces.
    • Combine topping sugar and cinnamon – sprinkle over top.
    • Cover** and bake 45-50 minutes, or until toothpick comes out of center clean.
    • Let stand 5 minutes before serving.
    **If you want a crispy top, uncover 10 minutes before it’s through.

    FRENCH TOAST CASSEROLE

    We love French toast, but I hate having to make recipes that require one of us to eat while it’s hot and the next batch is on the griddle.  This recipe makes us both happy at the same time and is a time saver because I throw it together the night before AND it uses what might otherwise be wasted.  We love sourdough bread, but the heels are sometimes a little tough.  I save the heels from each loaf in the freezer and when I have enough I make this casserole.  It’s absolutely perfect for Thanksgiving or Christmas morning.  The smell of the cinnamon baking is one of the best smiles you can give your family.

    FRENCH TOAST CASSEROLE
    CASSEROLE
    8-10 sourdough heels (or regular slices work too)
    8 eggs
    3 cups milk
    4 teaspoons sugar
    1 teaspoon cinnamon
    1 teaspoon vanilla
    3/4 teaspoon sea salt
    TOPPING
    3 tablespoons butter, cubed or sliced thin
    3 tablespoons sugar
    3 teaspoons cinnamon
    maple syrup – OPTIONAL – it really is great without it
    • In a large mixing bowl whisk together the eggs, milk, 4 teaspoons sugar, vanilla extract and sea salt.
    • Cube bread.
    • Add bread to the egg mixture and toss to coat well.
    • Grease a 13×9 baking dish.
    • Pour bread mixture into baking dish, cover and refrigerate overnight.
    • Remove casserole from refrigerator 30 minutes before baking.
    • Preheat oven to 350˚.
    • Dot casserole with butter pieces.
    • Combine topping sugar and cinnamon – sprinkle over top.
    • Cover** and bake 45-50 minutes, or until toothpick comes out of center clean.
    • Let stand 5 minutes before serving.
    **If you want a crispy top, uncover 10 minutes before it’s through.

    CHEESY GARLIC BREADSTICKS – TASTE & CREATE

    Hubby was asking for pizza and I needed to do a recipe for Taste and Create.  So this recipe from NIVEDHANAM, my partner this month solved my problem.  We compromised on her bread sticks and my BBQ chicken salad.

    The breadsticks were great and really easy!
    Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog. 

    CHEESY GARLIC BREADSTICKS

    All Purpose Flour – 2 cups
    Warm Water – 1/2 cup (About 110 degrees F)
    Warm Milk – 1/2 cup (About 110 degrees F)
    Salt – 3/4 teaspoon
    Sugar – 1 tablespoon
    Italian Seasoning – 1 tablespoon + 1 tablespoon
    Olive Oil – 2 tablespoons + 2 tablespoons + 1 table spoon
    Cheese – 3 tablespoons + 2 tablespoons (grated)
    Rapid Rise / Instant Yeast – 2 1/4 tea spoons
    Garlic – 3 tablespoons (minced fine / use garlic paste)
    • In a mixer bowl, add warm water, warm milk, yeast and sugar and mix well and leave it to froth. 
    • Once the mixture is frothy, add 2 table spoons olive oil, salt, flour and run the mixer on low until most of the flour is absorbed. 
    • Add 3 table spoons cheese, garlic, 1 table spoon Italian seasoning and run the mixer until it forms a ball – around 5 minutes. Add a table spoon more flour if the dough is very sticky. If doing by hand, it will take around 7 minutes of kneading. 
    • Transfer to a greased bowl and allow it to rise for about 30 minutes 
    • Take a 10X13 sheet pan and grease it well with 2 table spoons of olive oil 
    • Spread the dough on the sheet pan and cover it with a greased plastic sheet. DO NOT USE KITCHEN TOWEL as it can stick to the dough and will be difficult to remove. 
    • Preheat the oven to 210 degrees C 
    • After 1 hour or after risen to double the volume, cut the dough into 1 1/2 inch thick strips and spread a table spoon of oil on the dough, sprinkle 2 table spoons cheese and Italian seasoning 
    • Bake in the oven for 14 – 20 minutes until it becomes golden and corners become crisp. It is a good idea to remove the breadsticks around 10 minutes and run the pizza cutter through the cut area to make it easier. Also rotate the pan half way through 
    • Remove from the oven and cool it in the pan for 2 minutes and transfer to a cutting board. Cut with the pizza cutter or a knife and serve hot with marinara sauce.
    Points to note Yeast– (from https://www.kingarthurflour.com/tips/yeast-bread-primer.html)  Somewhere between 95°F and 115°F is fine. With such a wide temperature range, you know that yeast is really quite accommodating. Try a few drops of water on your wrist. If it feels warm and comfortable to you, it will feel the same way to the yeast. The temperature has to be 120°F, which feels hot, before it begins to kill the yeast. It has to get all the way to 140°F before all the yeast is completely done in. 140°F feels really hot. If you don’t want to trust yourself the first time around, use a candy thermometer to see if you and the thermometer agree on what is “hot” and what’s just right.

    CALLING ALL FOODIES, WE HAVE HOST POSITIONS OPEN.
    Number of days, themes and terms flexible and NEGOTIABLE.     If you would like to join the team, please leave a comment and we’ll get right back to you.

    HAPPY ANNIVERSARY

    HAPPY ANNIVERSARY TO THE BEST HUSBAND IN THE WORLD.  

    The man I’ve been in love with for over half my life and a man who defines the epitome of for better, for worse, in sickness and in health… Thank you for standing by me through it all. I love you.

    HAPPY ANNIVERSARY

    HAPPY ANNIVERSARY TO THE BEST HUSBAND IN THE WORLD.  

    The man I’ve been in love with for over half my life and a man who defines the epitome of for better, for worse, in sickness and in health… Thank you for standing by me through it all. I love you.

    HULI HULI CHICKEN

    There is nothing better than chicken on the grill in the summertime. Whether it’s smoked, BBQed or marinaded – you really can’t go wrong. It’s an easy dinner and it doesn’t heat up the house. 

    This chicken is soaked in a soy sauce brine, then grilled and brushed with an amazing pineapple juice glaze for the last bit of grilling. 

    I changed a few aspects of the recipe by using chicken which is what I had on hand and it cuts down on cooking time. 

    I served it with a bowl of Hawaiian macaroni salad and fresh pineapple wedges.

    Huli-Huli Chicken

    For the chicken
    1 quart water
    1 cup soy sauce
    1 tablespoon vegetable oil
    3 garlic cloves, minced
    1/2 tablespoon grated fresh ginger
    4 pounds bone-in, skin-on chicken piece **

    **I used boneless, skinless breasts this time and adjusted the grilling time accordingly.  The breasts were so much better than bone in pieces!
    For the glaze
    3 (6-ounce) cans pineapple juice
    1/4 cup packed golden brown sugar
    1 tablespoon liquid smoke (can omit if using a charcoal grill)
    1/4 cup soy sauce
    1/4 cup ketchup
    4 garlic cloves, minced
    2 tablespoons grated fresh ginger
    2 teaspoons Asian chili-garlic sauce

    Brine Chicken

    • Combine water and soy in a large bowl. 
    • Heat oil in large sauce pan over medium-high heat until shimmering. 
    • Add garlic and ginger and cook until fragrant, about 30 seconds. 
    • Stir into soy sauce  mixture. 
    • Add chicken and refrigerate, covered, for at least 1 hour or up to 8.

    Make Glaze

    • Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger and chili-garlic sauce in a saucepan and bring to a boil. 
    • Reduce heat to simmer until thick and syrupy (you should have about 1 cup), 20-25 minutes. 

    Prep Grill

    • CHARCOAL GRILL Seal wood chips in foil packet and cut vent holes in top. Open bottom vents on grill. Light about 75 coals. When coals are covered with a fine gray ash, spread evenly over the bottom of the grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. 
    • GAS GRILL **Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. 
    • Turn all burners to medium-low.) 
    • Scrape and oil the grate.
    **IF YOU USE LIQUID SMOKE IN GLAZE YOU CAN SKIP THE CHIPS.

    Grill Chicken
    Remove chicken from the brine and pat dry with paper towels. Arrange skin side up on grill (do not place chicken directly above foil packet). Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25-30 minutes. Flip chicken skin side down and continue to grill, covered, until skin is well browned and crisp and thigh meat reaches 170 to 175 degrees, 20-25 minutes longer. Transfer chicken to platter, brush with half of the glaze, and let rest 5 minutes. Serve, passing remaining glaze at table.

    Source: Adapted from Cook’s Country, June 2009 & Tide & Thyme

    COOKIE DOUGH DIP

    I found this in a magazine recently – think I could remember which one?  Nope, but I loved it so wanted to share it.  I also altered the ingredients from the original recipe to fit what I had on hand.

    COOKIE DOUGH DIP
    11 ounces plain Greek yogurt
    1/2 cup golden brown sugar
    1 teaspoon vanilla powder
    4 ounces chopped semi sweet chocolate

    vanilla wafers, apples, bananas…

    • Whisk together the yogurt, brown sugar and vanilla powder until smooth and creamy.
    • Sprinkle with chocolate pieces.
    • Serve with your favorite dipper.