IT’S TASTE & CREATE TIME – CHICKEN BREASTS IN LEMON SAGE SAUCE

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.
This month I was paired with Corina from SEARCHING FOR SPICE. I love being paired with someone I’ve never been paired with before I inevitably learn sooooooo much, and find great new recipes.  I chose her CHICKEN BREASTS IN LEMON SAGE SAUCE recipe which she adapted from The book Fantastico by Gino D’Acampo.  I chose it because it looked sooooooo good and I had some sage that was left from when I made the PARSLEY, SAGE, ROSEMARY & THYME CHICKEN.  I converted the metrics for my use.
Ingredients – Serves 2
2 chicken breasts
1 lemon, juiced and divided
1 tablespoon flour
1 clove garlic, crushed
1/2 teaspoon fennel (optional)
3/4 cup chicken stock
1 egg yolk
1 teaspoon sage
Salt
Black pepper
Olive oil
  • Make a paste with the flour, garlic and lemon juice.   
  • Coat the chicken with the paste and leave for half an hour.
  • Put a little olive oil in a sauce pan.   
  • Scrape the paste off the chicken and keep for the next step.   I forgot to scrape off the paste, but it worked well as a coating and hubby enjoyed it so I guess you could do it either way.  Fortunately my pan wasn’t too hot that it burned and all worked out well.
  • Add the chicken and the fennel seeds to the pan and fry the chicken on each side.  I also omitted the fennel seeds – thought I had some, but didn’t after all.
  • If the paste is quite thick, thin it with a little water or stock then add it to the pan and stir with a wooden spoon. Since I messed up above, I did add a little stock (thought about using wine, but didn’t want to mess with her recipe since it smelled perfect).
  • Then add the rest of the stock, sage, salt and pepper. 
  • Bring to the boil then lower to a very gentle simmer for about 20 minutes.  
  • Mix the egg yolk with a little lemon juice.    
  • Remove the chicken from the pan.   
  • Stir in the lemon juice.  Keep stirring as it thickens, but don’t let it boil.
  • Serve the sauce over the chicken with rice or potatoes and vegetables.

Slam Dunk Wings – Fire Day Friday

March Madness is here and the NCAA basketball tournament has kicked off for this weekend.  Wings are always a great “game day” food and here is one I made this past weekend.
Slam Dunk Wings
Source:  NibbleMeThis
6 servings
Ingredients
  • 36 chicken wing pieces (wingettes and drummettes)

For the dry rub

  • 1 1/2 tsp Lawry’s Season Salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 oregano

For the toss sauce

  • 1/2 cup hot sauce
  • 1/3 cup butter
  • 1 Tbsp worchestershire sauce

 For the Dunk Sauce

  • 3/4 cup ranch dressing
  • 2 Tbsp diced roasted red pepper
  • 2 Tbsp cilantro, finely minced

Instructions

  1. Preheat a grill set up for indirect heat (or an oven) to 350f.  
  2. Mix the “dunk sauce” together and refrigerate.  
  3. Dry the wing pieces well* and season with the dry rub.  
  4. Cook the wings for 30 minutes and then flip the wings.  Cook another 20 minutes.
  5. Meanwhile, whisk together the “toss sauce” over medium heat.
  6. Toss the wings in the toss sauce and grill another 5-10 minutes.  
  7. Serve with the Dunk Sauce

Notes

  • This helps get a crisp skin.
Grilling indirect makes wings nice and roasty toasty!
Tossing – No wings were harmed in this production 😉
Served with dipping sauce…..oh yeah!

HELP??? DROWNING IN RED TAPE!!!

I’m screaming, can’t you hear me?  This vicious circle of red tape and apathetic government employees needs to end!!!!!!! You may laugh at my picture above, but all kidding aside our pile of paperwork is HUGE!!!!  The following story is just one example of a standard life within the VA system.
Did you know that the VA governmental computers are not linked?  There are a precious few who have the password” to see past records, but they are so far and few between that you, the soldier or military spouse are best armed by maintaining your own notes.  Be sure to include dates, names, length of time on hold, how many times you are disconnected or transferred and who said what.  If you move, all the records from the MTF (military treatment facility) or VA Medical Center do not really follow you, so be sure to stop by and always get your release of records so you can read and see what is right and wrong.  If there is wrong information stop by and see the patient advocate to make the correction.
We recently moved to a new city.  We immediately went to the VA Medical Center to get registered. (You have to register AGAIN at all facilities since they are not linked and each facility has their own procedures – in Texas it was mandatory to go through a half day orientation class, which was actually informative and would have been beneficial had it been taken when he first retired, but that facility didn’t do an orientation.  Much of what we learned that day was already out of date.)  
Anyway, during that process we were told by the Registration Clerk that an evaluative appointment would be made with my husband’s primary care doctor and he would have an appointment in the next 3-4 weeks.  We waited patiently for the appointment time to be mailed to us.  After 4 weeks, it wasn’t here.  After 5 weeks, it still wasn’t here.  After 6 weeks I was livid.  I called the VA and a week later, 6 hours of hold time, 4 times being cut off/hung up on, 12 transfers, 12 different answers and I finally spoke with the scheduling clerk for my husband’s doctor.
Cory (or attitude boy as I call him – the poster boy for apathetic I don’t really give a crap) proceeded to tell me that there are only 2 doctors at this facility and that my husband was 200 on the waiting list to see a doctor and that he would eventually get an appointment.  After some heated discussion I was able to get him fit in for an appointment 2 months from now.  Think about it, if they had made the appointment as promised, when promised, he’d be seeing the doctor next week instead of in May.
I then went to state our complaint to the patient advocate who took our name and number and promised to get back to me later that afternoon (last Thursday).   He never called.  We stopped by his office today and he didn’t remember ever speaking with me.  While he was cordial and sympathized with our concerns on the breakdown in the system, he said there really wasn’t anything he could do.  He did tell us that the reason there were only 2 doctors was that the doctors who came to this area rarely stayed past 6 months because the “wives” didn’t like the ruralness of the area, lack of shopping facilities and the lack of “decent” restaurants.  Really, I can’t make this stuff up as well as the real stuff.  He then referred us to a different office for a reevaluation of a problem hubby is having.  When we got there we found that they were closed and only opened when there was a scheduled appointment. Really?  how do you get a scheduled appointment?  No one knew – there was literally NO ONE in sight of this window!
From there we went to the pharmacy.  A line of 20 people with just as many already sitting and waiting.  Many had been in line “forever”, their words, not mine, so we opted to wait for the prescriptions to be mailed.  Keep in mind that they were supposedly mailed on the 8th, but have yet to arrive 10 miles away.
During my cancer ordeal hubby was at my side continually, but so much so that he let his own care slide.  Now that I’m getting better, I plan to make it my mission to get him the care he needs and the red tape cut and cleaned up for the VA claim issues.

I’ve heard many times that the VA is just waiting for the Vietnam veterans to die so they don’t have deal with them. While I hope this statement isn’t really true, I have to say that the amount of red tape paperwork generated by the VA to do the simplest of tasks is overwhelming and ridiculous and I can see why many veterans would give up hope of ever solving their claims.  We tried to contact a service officer also, but they work out of a different office.  The 2 veterans manning the front desk at the medical center had differing advice – one said you must call first for an appointment while the other said it was walk in only.  They gave me a slip of paper with a phone number and hours of M-T 1:30-4PM typed on it.  I called the phone number and they said if you MUST leave a message make it short and DO NOT leave repeat messages, they will get back to your eventually otherwise show up at noon, take a number and wait.  They will begin taking you in order at 1:30PM.  REALLY????  I want a job where I can work 2 1/2 hours a day, 4 days a week and treat those I serve as cattle!

KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF


KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF
1 roasting chicken (6-7 pounds)
3 oranges
1/4 cup honey
2 cloves garlic, minced
4 green onions, sliced and divided

1 tablespoon safflower oil
1 teaspoon sea salt, divided

1/2 teaspoon ground ginger
1/2 teaspoon roasted corriander, ground
1/2 teaspoon white pepper
1 cup uncooked rice
1/2 cup cashews, chopped
2 tablespoons fresh parsley

  • Preheat oven to 350 degrees˚.  
  • Quarter 1 orange, set aside.
  • Grate 1/2 teaspoon zest and juice remaining oranges to 1/2 cup.
  • In a small saucepan bring juice, honey and zest to a slow boil.
  • Cook about 5 minutes until slightly thickened.  Remove from heat.
  • Thinly slice scallions.
  • Place chicken in roasting pan.
  • Fill cavity with orange quarters and scallion slices.
  • In a small food processor combine oil, salt, pepper, garlic, ginger and corriander until well blended.
  • Rub over chicken.
  • Roast 1 hour 45 minutes.
  • Brush reserved honey mixture all over chicken.
  • Roast another 15-20 minutes or until 180˚.
  • Meanwhile prepare rice according to package directions.
  • Add remaining salt.
  • Stir in sliced scallions, cashews and parsley.

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN
6-7 pound chicken
1/2 cup white wine
1/2 cup chicken broth
2 cups baby carrots
1/4 cup butter, softened
1/4 cup chopped fresh parsely leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 small onion, cut into eighths
4 cloves garlic, minced

  • Preheat oven to 325˚.
  • Generously grease baking dish.
  • Scatter onions, carrots and garlic along the bottom.
  • In a small food processor pulse 3/4 of all the leaves together until well blended.
  • Add butter until well blended.
  • Working from the large cavity end of the bird, use your fingers to loosen the skin form the meat.
  • Using a rubber spatula, place 2/3 of the butter mixture under the skin on both sides of the breast bone.
  • Spread the remaining butter over the outside of the bird.
  • Generously sprinkle the entire bird with salt and pepper.
  • Sprinkle with remaining herbs.
  • Roast 1 1/2 hours or until desired temperature.
  • Remove from pan and let rest 15-20 minutes.
  • Strain vegetables and make gravy with drippings if desired.
  • Carve and serve.

ROASTED RED PEPPER HAM STRATAS

ROASTED RED PEPPER HAM STRATAS
6 large eggs
1/2 cup milk
5 cups day old bread, cubed
1/3 pound ham steak, cubed
3 green onions, sliced thin
1/3 cup diced roasted red pepper
8 ounces cheese of choice
salt and pepper to taste
2 tablespoons butter, sliced into slivers

  • Preheat oven to 350˚.
  • Whisk together eggs, milk, salt and pepper.
  • Spray four 8 ounce ramekins with PURE.
  • Divide two-thirds of the bread among the four 8 ounce ramekins.
  • Top with ham, onions, red peppers and half the cheese.
  • Top with remaining bread and then the egg mixture.
  • Top with remaining cheese.
  • Dot with butter pieces.
  • Refrigerate overnight.
  • Bake until set, about 30 minutes.

Taco Twist Soup

 
Taco Twist Soup adapted from Everyday Light Meals
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
3 cups reduced-sodium beef broth or
  vegetable broth
1 can (15oz) black beans, rinsed and drained
1 can (14.5oz) diced tomatoes
1 1/2 cups picante sauce
1 small green pepper, chopped
1 cup uncooked spiral pasta
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup shredded reduced-fat cheddar cheese
3 Tablespoons reduced-fat sour cream

Directions: In a large saucepan, saute onion and garlic in oil until tender.  Add the broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings.  Bring to a boil, stirring frequently.  Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender, stirring occasionally.  Serve with cheese and sour cream.

Nutrition Facts:
Cal 216
Fat 5g (2g sat fat)
Cholesterol 12mg
Sodium 1,052mg
Carb 33g
Fiber 6g
Progtein 10g

Diabetic Exchanges:   2 vegetables, 1 1/2 starch, 1 lean meat, 1/2 fat

Modifications:
-I added 1lb 93/7 ground beef (nutrition facts do not depict the ground beef)

Brown the ground beef.
Saute the onion, pepper, and garlic.
Add the beef broth.
Add the diced tomatoes and black beans.
Add the picante sauce, pasta, and seasonings.

Add the ground beef.  Simmer until the pasta is tender.
Here’s what you’ll end up with:
This soup had a good flavor to it.  It is a fantastic meal for when you don’t have a lot of time.  This recipe is also very versatile.  You could add diced chilies, chicken instead of ground beef, jalapenos, corn, tortilla chips, etc.  Literally, the possibilities are endless.

Grilled Chicken Skewers

IMG_0005

  • 2 pounds boneless, skinless chicken breasts, cut into 2-inch chunks
  • 1/4 cup olive oil
  • Salt and pepper
Preparation
  1. Soak a package of bamboo skewers in warm water for 20 to 30 minutes; drain. Preheat grill to medium-high.
  2. Thread 3 pieces of chicken on each skewer. Brush chicken with olive oil and sprinkle with salt and pepper. Douse a paper towel with vegetable oil and, holding it with tongs, carefully oil grill grate (or, away from heat, mist grill grate generously with nonstick cooking spray). Arrange chicken skewers on grill so that they are not touching. Cover grill. Grill chicken until cooked through, 6 to 8 minutes, turning once. Serve hot or at room temperature. Or let them cool, cover with plastic wrap and refrigerate to serve later.

All You JULY 2007

IMG_0006
get-attachment.aspx
 Happy Eating…




ITALIAN LEMON BUTTER CHICKEN

I found this recipe at ALLrecipes and it was amazing!!  I did make a few changes for my family’s likes so go check out the original recipe.

ITALIAN LEMON BUTTER CHICKEN

Lemon Butter Sauce:

  • 1/4 cup white wine*
  • Juice of 2 large lemons
  • 5 tablespoons heavy cream❉
  • 1 cup butter, chilled❉
  • salt and pepper to taste

Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
1 tablespoon safflower oil
1 tablespoon butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
chopped fresh parsley for garnish

  1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
  2. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  3. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms and artichokes into the oil; cook until the mushrooms are soft.
  4. Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
  5. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley. 

*a dry blush works well also.
❉I didn’t want to use so much butter so substituted 3/4 cup buttermilk this time and was pleased with the results.