Hi! I will be back March 1st......

taking a vacation.  Try some of these recipes out and let me know what you think!

Nancy :)

Tuscan Chicken with White Beans, Tomatoes, and Oregano......

How about a recipe with less than 10 minutes prep time and 10 minutes cooking time?  That's what you'll get with this protein-rich meal.  Another find from Robin Takes 5, by Robin Miller.

Tuscan Chicken with White Beans, Tomatoes, and Oregano

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1        tablespoon olive oil

4        cloves garlic, minced

1 1/2  pounds boneless, skinless chicken breasts, cubed

1        teaspoon dried oregano

1        (15 ounce) can diced tomatoes with basil, garlic and oregano

1        (15 ounce) can white beans (Great Northern or cannellini), rinsed and drained

Heat the oil in a large skillet over medium-high heat.  Add the garlic and cook for 1 minute.  Add the chicken and cook for 3-5 minutes, until golden brown on all sides, stirring frequently.  Add the oregano and cook for 1 minute, until the oregano is fragrant.  Add the tomatoes and beans and bring to a simmer. Simmer for 5 minutes, until the chicken is cooked through.  Season to taste with salt and freshly ground black pepper before serving.

Recipe Source:  Robin Takes 5, Robin Miller

So few ingredients!  I love that you can get diced tomatoes that are already flavored too!

This is one of those recipes I should be able to throw together anytime, because I always have the items in my pantry.  We loved the flavors too, and I'm thinking they could be a start to a white chicken chili in the future.....what do you think?

Have a wonderful day!

Nancy

Flank Steak with Cucumber- Scallion Relish......

Here's another recipe from my current go to cookbook, Robin Takes 5, by Robin Miller.  We had a busy weekend, so I wanted something quick, and this definitely fit the bill.  Unfortunately, I couldn't find a nice looking flank steak at the store, so I used 2 chuck steaks, and they worked out pretty good.  I am anxious to try them on the grill this spring, using the flank steak.

Flank Steak with Cucumber-Scallion Relish


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1 1/2 pounds flank or skirt steak
1 English (seedless) cucumber, diced (about 2 cups)
2 scallions, chopped (white and green parts)
1 tablespoon cider vinegar
2 teaspoons garlic-flavored olive oil

Coat a stove top grill pan or griddle with cooking spray and preheat over medium-high heat.  Season both sides of the steak with salt and freshly ground black pepper.  Place the steak on the hot pan and cook for 3-5 minutes per side for medium-rare to medium.  Remove the steak from the pan and let stand for 5-10 minutes before slicing crosswise (against the grain) into 1/4 inch-thick slices.

Meanwhile, combine the cucumber, scallions, cider vinegar and oil and mix well.  Season to taste with salt and freshly ground black pepper.  Serve the steak with the relish spooned over the top.

Recipe Source:  Robin Takes 5, Robin Miller

Keep in mind that with recipes with so few ingredients, go with good quality oils and vinegars.  This is my first bottle of garlic flavored olive oil I have ever bought, but it definitely won't be my last.  Also, I cooked the steak 5 minutes per side, for a perfect medium.

Give this easy recipe a try, you will love it's simplicity and flavor.

Enjoy your day!

Nancy

Chicken & Artichokes in a White Wine Sauce.........

This is one of my favorite chicken recipes.  If you haven't figured it out by now, I also really love artichoke hearts too, and they're a perfect companion to chicken.  This is another recipe from one of my favorite blogs, Annie's Eats.  Her recipes never disappoint, her photographs are beautiful, and she bakes like a dream.  She also seems to have a very similar palate to mine when it comes to chicken recipes especially, and this was one of the first recipes I ever made from her blog.

Chicken & Artichokes in a White Wine Sauce

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Ingredients:

½ cup all-purpose flour

1 tsp. herbes de provence (or a combination of other dried herbs such as basil, parsley, oregano, thyme)

¼ tsp. salt

¼ tsp. pepper

4 boneless, skinless chicken breast halves (2 chicken breasts total)

2 tbsp. olive oil

1 tbsp. butter

2 cups sliced baby bella mushrooms

1 (14 oz.) can quartered artichoke hearts, drained

1/3 cup dry white wine

1/3 cup chicken broth

Grated Parmesan cheese, for serving

Minced fresh parsley, for serving

Directions:

In a pie plate or shallow dish, combine the flour, dried herbs, salt and pepper and stir with a fork to blend.  Reserve 1 tablespoon of the flour mixture.  Using tongs, coat the chicken breast halves in the flour mixture, shaking off the excess.  

Heat the olive oil in a skillet over medium-high heat.  Add the chicken to the pan and cook until golden brown and cooked through, about 8-10 minutes, turning halfway through cooking.  Remove the chicken to a plate; cover and keep warm.

Add the butter to the pan and warm until melted.  Add the mushrooms and artichokes to the pan and cook until most of the liquid is released from the mushrooms and the vegetables are tender, about 5 minutes.  

In a liquid measuring cup, combine the white wine, chicken broth, and reserved tablespoon of flour; whisk until smooth.  Add the mixture to the skillet, cooking until it is warm and slightly thickened.  Return the chicken to the pan to warm through and cover with sauce.  Serve the chicken with sauce spooned over the top, and garnish with grated Parmesan and fresh parsley as desired.

Recipe Source:  Annie's Eats

This recipe is simple, elegant, and wonderful.  I like to serve it over white or brown rice and with a simple salad.  It is so good, I am getting hungry looking at it, and the leftovers are even yummy.  Here's another one I'd like you to give a try, and let me know what you think.

Have a great weekend!

Nancy

Mama B's Baked Ziti .............

Looking for a wonderful but simple meal to make ahead of time the day before a gathering or event?  Then look no further than this recipe for baked ziti.  I found this recipe back in 1995, and it comes from a book called  Gold' n Delicious, The Junior League of Spokane.  I got the book when we were living in Spokane, Washington, and I have made many recipes from it.  Community cookbooks are among some of the best finds out there, and I especially love junior league cookbooks.  They sometimes feature some wonderful recipes of the region, along with family recipes passed down from many generations.  The proceeds of these type of books benefit charities as well, usually in your own community, so that is beneficial too.  They make wonderful gifts too!

Here is a picture of the baked ziti,  I forgot to photograph the ingredients for this one, sorry! :)

Mama B's Baked Ziti

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Ingredients:

Sauce

3      tablespoons olive oil

1      cup onion, finely chopped

4      large cloves garlic, minced

2      28 ounces cans plum tomatoes, pureed in blender

1       6 ounce can tomato paste

1 1/2 tablespoons fresh basil, minced, or 2 teaspoons dried

1       tablespoon fresh oregano, minced, or 1 teaspoon dried

1       teaspoon salt

1/4    teaspoon black pepper

OR:  Substitute 4 cups of your favorite bottled tomato sauce to make this meatless main dish in a hurry.  Pepperoni or ground beef can be added if your family prefers......

Filling

1     16 ounce container ricotta cheese

1/4  cup plus 3 tablespoons parmesan cheese, divided

3     cups mozzarella cheese, shredded and divided

1/2  teaspoon salt

1/4  teaspoon black pepper

Pasta

1     16 ounce package ziti or rigatoni pasta, cooked al dente

Directions

For the sauce, heat oil in a large saucepan.  Add onion and saute for 2 minutes.  Add garlic and saute until onion is translucent, about 4 minutes. Add remaining sauce ingredients and simmer gently, uncovered, for 1 hour.

Combine ricotta, 1/4 cup parmesan, 1 cup mozzarella, salt and pepper.  Add pasta and 1 cup tomato sauce to the cheese mixture and combine well.  Spread mixture in the bottom of a 9 x 13-inch baking dish.  Pour 3 cups tomato sauce on top.  Sprinkle with remaining 2 cups mozzarella cheese and 3 tablespoons parmesan.  (Can be prepared up to 24 hours in advance and refrigerated until ready to bake).  Cover with foil and bake at 350 degrees for 25 minutes.  Remove foil and bake until hot and bubbly, about 10 minutes.  Serve with remaining sauce, if desired.

Recipe Source:  Gold' n Delicious/The Junior League of Spokane

I have made this with the sauce recipe, and have also made it with jarred spaghetti sauce.  I like having the option, but it is just a bit better when you make the sauce yourself.  I don't puree the tomatoes in the blender, I just use my hand potato masher.  Sometimes I add browned ground beef or browned italian sausage, and I serve the leftover sauce on the side.  When you make it the day before, all you need to make the day you serve it is a wonderful salad and bread as sides for a complete meal.  

If you love lasagna, but don't feel like cooking an "event", give this ziti a try..  You will love it!  Yes, I do make lasagna once or twice a year, (I don't call it cooking, I do actually call it an event, LOL) and I'll share that in the future,  but this is an easy and rewarding recipe your family will love. (All of the Bunco groups I have been in loved it too!  It's a fall and winter favorite!)

Have a wonderful day!

Nancy

Lamb Chops............

I love lamb chops, although the first time I ever made them at home was last year.  It was my opinion that it was such a special meal, that I could only have it on a special occasion in a fine dining restaurant atmosphere.  I am so glad I don't think that anymore.  Now that I've made them at home, realized how easy it is and how much money I save, lamb chops have been added to the "mine are better" list, and I probably won't be ordering them at a restaurant again.

I have a hard time right now finding lamb chops in the regular supermarket.  I have had much better luck going to a butcher shop or a Whole Foods market.  (Dear Publix, I still miss you so much because you would probably have them for me, any day of the week.....)  Do ask the meat counter at your favorite supermarket, maybe they'll have some in the back.

I like to have mine with tzatziki sauce, a refreshing greek yogurt with cucumber.  An American version is to serve with mint jelly, which I like as well, but the hubby not so much.

I like to make a spice mixture in a small bowl, rub it over the chops, then put them back in the refrigerator for a few hours.  Before grilling, pull the chops out of the refrigerator and bring to room temperature for 20-30 minutes.  I like to grill mine on high heat for 4-5 minutes per side for medium doneness, and I have done both the outdoor grill and the indoor grill pan with both being successful.  If you like yours more rare, do 3 minutes per side. (I use just a small amount of olive oil for the indoor grill pan, and nothing for the outdoor grill)

Spice Rub for Lamb Chops

1     teaspoon kosher salt

1/2  teaspoon pepper

3/4  teaspoon dried rosemary

1/2  teaspoon dried thyme

1/4  teaspoon dried basil

Rub on both sides of lamb chops 3-4 hours before grilling.

Sorry about missing the after picture, we were really hungry.......:)

This was a dish I feared, and I conquered it, just like I did prime rib (a future post).  But, I am still going out and letting the pros cook scallops, calamari, and ahi tuna for me.....for now.....

Have a wonderful day!

Nancy

Investing in your kitchen..........

So, how long have you had your current every day dishes?  When you think about it, it is something that you probably rarely every replace, even though a casual dish set is not that expensive.  Most of us put the investment in our "company" dishes, or our "good china" that is maybe used just a few times a year.  Our every day dishes, on the other hand,  are miss-matched, missing, chipped, but we hang on to them.

I decided to invest in everyday dishes, that would also be nice enough for when company came.  I chose white square dishes, because I love them, and because white gives me the versatility to change up my colors anytime I want to with table settings.  I got the idea from watching "The Barefoot Contessa".  Ina Garten, who I wish was my next door neighbor.  She creates the most beautiful table settings, but always with white plates.  The white plates make the food the star, and I definitely appreciate the difference in my own food pictures using them.

I purchased these at Pottery Barn.  I got a set price (2 sets of 4 servings-8 total) even though the dishes are sold a la carte.  That's great, because if I break or chip a piece, I can buy just the replacement.  It's a first for me, because I've always just gone to the department store, i.e. Target and bought a boxed set.  This was an actual investment, in me, and for my kitchen.  Another benefit, any white accessories, serving dishes, or color serving dishes will still make a pretty table.  I am looking forward to shopping for napkins for every season, mood, color desire, and holiday, because I no longer have a huge assortment of dishes.  The white dishes will go with everything!

Think about getting a set of white dishes and give them a try.  I think you will enjoy the change back to a classic.

Have a wonderful day!

Nancy

Bacon Mac & Cheese..........

This is a recipe from Iron Chef Michael Symon, the one with the bald head, big eyes, and great laugh.  Yes, I have a crush, I can't help myself.  He is incredibly charming, and cooks like a dream........and once you try this recipe, maybe you'll have a crush too.  That's just a chance you'll have to take.  You'll be so glad you did.

Bacon Mac & Cheese

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ingredients:

1 quart (4 cups) heavy cream

4 tablespoons fresh rosemary, chopped

Salt and cracked black pepper to taste

1/2 pound bacon, diced, fried crisp and drained 

1 pound elbow macaroni or short hollow pasta, cooked according to package directions and drained, reserving 3 teaspoons pasta water

2 cups (8 ounces) Wisconsin Gruyere cheese, grated 

Chopped chives for garnish

Directions:

Place cream in large saucepan with rosemary. Add salt and pepper. Bring to boil and keep at boil until reduced by half (be patient, this takes some time). Stir in bacon and pasta and simmer until hot; add the Gruyere cheese and 3 teaspoons pasta water. Stir until cheese is melted. Garnish with chopped chives. Serve immediately.

Recipe Source:  Chef Michael Symon

I deviated from the recipe 4 ways.  First of all, I couldn't find Wisconsin Gruyere, so I used good ol' Boar's Head.  I also added a pinch of nutmeg to the cream.  I liked the look of the pasta "cellentani" because it reminded me of cavatappi (The Barefoot Contessa uses it )  Lastly, it seemed a little thin to me (maybe I didn't get the cream totally reduced to half ? ), so I added some panko bread crumbs to the top, mushed them down, then put in a 400 degree oven for 15 minutes, let it rest for 5 minutes before the hubby and I dived in.  It was fabulous!  The addition of the bacon and rosemary really gave this recipe something special.  I am not a fan of yellow sharp cheddar cheese or american sliced cheese , so I am always seeking out recipes for macaroni and cheese that are different.  

Side note:  it took trips to 3 different supermarkets to find the heavy cream.  Dear Publix, I miss you so much and can't wait to be one of your best customers again!

This is comfort food at it's finest.  Comfort food with bacon no less.  Goodness, folks these days will add bacon to almost anything, even chocolate.  Face it, bacon tastes good!

Have a wonderful day!

Nancy

Pork Tenderloin with Strawberry Glaze...........

has become one of my go to meals.  You can actually prepare it up to 3 days in advance in the refrigerator, or 3 months in the freezer.  When you're ready to make it, thaw overnight in the refrigerator.

Roasted Pork Tenderloin with Strawberry Glaze

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Ingredients:

Cooking spray

one 1 1/4 pound pork tenderloin, trimmed of silverskin

salt and freshly ground black pepper to taste

2 tablespoons chopped fresh thyme or 2 teaspoons dried

Strawberry Glaze

2/3 cup seedless strawberry preserves or jam

1/2 cup dry sherry,  red wine, or reduced sodium chicken broth

1 tablespoon dijon mustard

Preheat the oven to 400 degrees.  Line a shallow roasting pan with aluminum foil, then coat the foil with cooking spray.  Season the pork all over with salt and pepper and the thyme and place in the pan.

In a small bowl, combine the glaze ingredients.  Mix well, then brush all over the pork.  Roast until an instant-read thermometer inserted into the thickest part registers to 160 degrees, 30 to 40 minutes.  Remove from the oven and let rest for 10 minutes before cutting crosswise into 1/2 inch -thick slices.

Recipe Source:  Robin to the Rescue, Robin Miller

Yes, another recipe from Robin Miller, please check out her cookbooks when you get a chance.  

Robin to the Rescue, you won't be disappointed.

We almost always have red wine, either a Merlot, Pinot Noir, Malbec, Cote du Rhone or Burgundy in the house, because those are our favorites, so I haven't tried this with chicken broth, but I imagine it is just as good.  

This is a versatile meal.  Good enough for Sunday dinner, company or a weeknight treat.  I like to serve it with rice or couscous, so you can enjoy the wonderful glaze, and either a green vegetable or salad to go with too.  Once you see how easy, good, and even inexpensive this meal is,  it will be on your menu quite frequently.

Have a wonderful weekend!

Nancy :)

Lemon Icebox Pie............

is an incredibly easy no bake dessert.  I got this recipe a long time ago, so I'm not sure where the original recipe came from, but I've had it memorized since the first time I made it.

Lemon Icebox Pie

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Ingredients:

1  graham cracker pie crust (larger size)

6  ounces lemon juice

1  can Eagle brand condensed milk

1  container thawed cool whip (8 ounces)

Mix cool whip and condensed milk, add lemon juice.  Stir until creamy and pour into pie crust.  Chill at least for one hour before serving.

Variation:  2 smaller pie crusts, 8 ounces lemon juice, 12 ounces cool whip for 2 pies

Plain, simple and flavorful!  You'll love it.  These are ingredients you can keep on hand to throw a quick dessert together in no time.

Have a great day!

Nancy

Baked Rigatoni Florentine..........

I found this recipe looking for ideas to try out a new product I had found, Philadelphia Cooking Creme.  I found way more than a recipe idea.  I discovered Laura in the Kitchen, a web show with a charming host Laura Vitale.  She makes videos that make cooking look easy, does authentic Italian food, and will take requests for recipes too.

Baked Rigatoni Florentine

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Ingredients:

1 10 oz Tub of Philadelphia Cooking Creme - Savory Garlic

10 ounce(s) of Frozen Chopped Spinach, any excess water squeezed out

1/2 pound(s) of Rigatoni (uncooked)

1 pinch of Fresh Grated Nutmeg (very small pinch)

1/2 cup(s) of Fresh Grated Fontina Cheese

1/4 cup(s) of Fresh Grated Parmiggiano Reggiano Cheese

1 pinch of Salt and Pepper, to taste

Steps

Fill a large pot with water and sprinkle in a good amount of salt and bring it to a boil.

Add the pasta to the boiling water and cook according to package instructions.

Meanwhile to make the sauce, simply add the Philadelphia Cooking Creme to a large non stick sauté pan that’s been preheating over medium heat, and add in about ½ cup of the starchy cooking water. Whisk to combine and just cook it for about 1 minute or until the sauce is melted and it has a nice thick constancy.

Add the spinach to the sauce and season with a pinch of nutmeg and salt and pepper to taste. Cook together for about 1 minute and turn off the heat.

Drain the pasta and add it to the sauce. Mix everything to combine and pour into a casserole dish. Sprinkle the top evenly with both cheeses and pop under the broiler for just a couple minutes or until the cheese has melted and everything is golden brown and bubbly. Serve immediately!

Here's a video to show you exactly what to do!

This was so easy and very delicious.  Give it a try, you won't be disappointed.

Have a wonderful day!

Nancy