The Cookbook
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Saw this today - looks yummy!
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Cold Pea Salad
You can make this salad ahead of time on the day you want to serve it, but add the almonds at the last minute. The salad is still good the next day but it's best served on the day you make it. Wonderful served with sliced tomato and avocado and chicken for lunch.
16-ounces frozen petite peas (do not thaw)
6 ounces smokehouse (or roasted) almonds
1/2 cup chopped green onions
8 ounces chopped water chestnuts
2/3 cup mayonnaise
2 teaspoons yellow curry powder
Salt and freshly ground pepper to tasteMethod
Remove the excess salt and chop the almonds:
In a fine-mesh strainer under cold running water, rinse the almonds to remove the excess salt. Spread between 2 paper towel layers and pat dry. Spread on a cutting board, and coarsely chop with a large knife.Combine the salad ingredients:
In a large bowl, whisk the mayonnaise, curry powder, salt, and pepper until smooth. Add the peas, scallions, and water chestnuts to the bowl.Gently fold the salad into the mayonnaise dressing. Taste and add more salt and pepper, if you like. Refrigerate until ready to serve.
Add the almonds:
Just before serving, stir in the chopped almonds. -
Tonight's dinner: Chicken Marsala
INGREDIENTS
4 boneless, skinless chicken breasts, trimmed
1 cup all-purpose flour
Salt, to taste
Pepper, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons olive oil
4 tablespoons butter, divided
2 cloves garlic, minced
½ cup shallots, minced
1 pound cremini mushrooms, trimmed and thinly sliced
2 cups dry Marsala
2 cups chicken stock
½ lemon, juiced
Parsley, to servePREPARATION
- Cut each chicken breast in half crosswise, then cut the larger half again horizontally, creating 3 cutlets.
- Place the flour, salt, pepper, onion powder, and garlic powder into a wide shallow dish and stir to combine.
- Dredge the chicken pieces in the flour mixture, shaking gently to remove any extra flour, and set aside.
- Heat oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Cook the chicken in batches to prevent overcrowding. Cook the chicken until golden brown, about 3 minutes. Flip and cook the other side, 3 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add more oil or butter as needed.
- Add garlic, shallots, and cremini mushrooms to the pan, stirring occasionally and scraping bottom the bottom of the pan until the mushrooms are soft and most of the liquid has evaporated, about 8 minutes.
- Deglaze the pan with the Marsala wine and scrape all caramelized bits from the bottom of the pan.
- Add the chicken stock and lemon juice and allow mixture to come to a boil. Reduce to simmer and cook until the liquid has reduced by half.
- Turn off the heat. Add 2 tablespoons of cold butter and stir until the sauce is smooth and creamy.
- Add the cooked chicken to the sauce and simmer for 5 more minutes, flipping halfway through.
- Sprinkle with parsley and serve with pasta, potatoes, or rice. Enjoy!
My result:
Comments:
Very, very tasty. Lots of interesting flavors - lemon, parsley, shallots, and mushrooms.
I couldn't find cremeni mushrooms, so I used white mushrooms. Still tasty.
If I make it again, I'll make sure that the chicken breasts are thinner, so they cook evenly. Some of the thinner portions ended up being a bit tough.
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ORECCHIETTE WITH SARDINIAN SAUSAGE RAGU
¼ CUP EXTRA-VIRGIN OLIVE OIL
4 MEDIUM GARLIC CLOVES, CHOPPED
½ CUP DRY WHITE WINE
¼ TEASPOON SAFFRON (OPTIONAL)
14½ OUNCE CAN TOMATO PUREE (1½ CUPS)
1 POUND SWEET OR HOT ITALIAN SAUSAGE, CASINGS REMOVED, BROKEN INTO ½-INCH OR
SMALLER PIECES
KOSHER SALT
1 POUND ORECCHIETTE PASTA (SEE NOTE)
1 OUNCE PECORINO ROMANO CHEESE, FINELY GRATED (½ CUP), PLUS MORE TO SERVE
½ CUP ROUGHLY CHOPPED BASIL, PLUS MORE TO SERVEIn a 12-inch skillet over medium, combine the oil and garlic. Cook, stirring, until the garlic is golden
brown, 4 to 6 minutes.Add the wine and saffron, then cook, stirring occasionally, until reduced by
about half, 6 to 8 minutes.Stir in the tomato puree, sausage and 1½ teaspoons salt. Bring to a simmer, cover and reduce to medium-low. Cook, stirring once or twice, until the pieces of sausage are no longer pink at the center, 5 to 7 minutes.
Meanwhile, in a large pot, bring 2 quarts water to a boil. Add 1 tablespoon salt and the pasta and cook,
stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain the pasta and
return to the pot.Transfer the sausage mixture to the pot with the pasta, then stir in the cheese and 2 tablespoons of
reserved pasta water. If the sauce is too thick, stir in additional pasta water 1 tablespoon at a time until
the desired consistency is reached.Taste and season with salt, then stir in the basil. Serve sprinkled with
additional basil and cheese -
Tonight's dinner: Roasted Spatchcock Chicken
Ingredients:
1 (5-lb.) whole chicken
4 garlic cloves, chopped
1 teaspoon kosher salt
6 tablespoons (3 oz.) salted butter, softened
1 tablespoon chopped fresh thyme
2 tablespoons lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided
3/4 teaspoon black pepper, divided
12 ounces small red new potatoes, halved
8 ounces small carrots with tops, trimmed
8 ounces Brussels sprouts, trimmed and halvedDirections:
Preheat oven to 450°F. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Place chicken in a large rimmed baking pan. Tuck wing tips under chicken so they don't burn.
Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste. Combine garlic paste, butter, thyme, zest, and pepper in a bowl. Set aside 2 tablespoons of the garlic mixture. Rub remaining garlic mixture under skin of chicken breasts and thighs.
Bake chicken in preheated oven 10 minutes. Remove pan from oven. Reduce heat to 400°F. Arrange potatoes and carrots around chicken; return to oven, and bake 20 minutes. Arrange Brussels sprouts around chicken, and spread remaining 2 tablespoons garlic mixture on breasts; return to oven, and bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 minutes. Drizzle with lemon juice, and let stand 10 minutes. Carve chicken, and serve with pan juices.
Results:
Chicken was really really good. Juicy, well-cooked through and through. Definitely a "make it again" chicken.
Veggies - blah. All of them were undercooked. Carrots too crisp, potatoes on the edge of not being done enough.
I'll make it again, but I'll skip the veggies, doing them separately.
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For Brenda?
Sauerkraut Latkes
Ingredients
3 pounds russet potatoes, peeled and shredded
1-1/2 cups shredded peeled apples
1-1/2 cups sauerkraut, rinsed and well drained
6 large eggs, lightly beaten
6 tablespoons all-purpose flour
2 teaspoons salt
1-1/2 teaspoons pepper
3/4 cup canola oil
Optional: Sour cream and chopped green onionsDirections
In a large bowl, combine the potatoes, apples, sauerkraut and eggs. Combine the flour, salt and pepper; stir into potato mixture.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Top with sour cream and green onions if desired.Success is measured by your discipline and inner peace. – Mike Ditka
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my wife doesn't like cheeseburgers very much, but I was convinced to try something different in the recipe by a youtube channel called Guga Food.
I sprinkled some MSG on the patty. She had a bite of mine yesterday and loved it and requested I make cheeseburgers for lunch today. Maybe there's something to this MSG thing.
Also put some truffle
aiolifancy mayo on the buns and grilled them. Maybe that was important. -
For Brenda?
Sauerkraut Latkes
Ingredients
3 pounds russet potatoes, peeled and shredded
1-1/2 cups shredded peeled apples
1-1/2 cups sauerkraut, rinsed and well drained
6 large eggs, lightly beaten
6 tablespoons all-purpose flour
2 teaspoons salt
1-1/2 teaspoons pepper
3/4 cup canola oil
Optional: Sour cream and chopped green onionsDirections
In a large bowl, combine the potatoes, apples, sauerkraut and eggs. Combine the flour, salt and pepper; stir into potato mixture.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Top with sour cream and green onions if desired.@catseye3 said in The Cookbook:
For Brenda?
Sauerkraut Latkes
Ingredients
3 pounds russet potatoes, peeled and shredded
1-1/2 cups shredded peeled apples
1-1/2 cups sauerkraut, rinsed and well drained
6 large eggs, lightly beaten
6 tablespoons all-purpose flour
2 teaspoons salt
1-1/2 teaspoons pepper
3/4 cup canola oil
Optional: Sour cream and chopped green onionsDirections
In a large bowl, combine the potatoes, apples, sauerkraut and eggs. Combine the flour, salt and pepper; stir into potato mixture.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Top with sour cream and green onions if desired.Hmmmm ... try it and let me know what you think.
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@catseye3 said in The Cookbook:
For Brenda?
Sauerkraut Latkes
Ingredients
3 pounds russet potatoes, peeled and shredded
1-1/2 cups shredded peeled apples
1-1/2 cups sauerkraut, rinsed and well drained
6 large eggs, lightly beaten
6 tablespoons all-purpose flour
2 teaspoons salt
1-1/2 teaspoons pepper
3/4 cup canola oil
Optional: Sour cream and chopped green onionsDirections
In a large bowl, combine the potatoes, apples, sauerkraut and eggs. Combine the flour, salt and pepper; stir into potato mixture.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Top with sour cream and green onions if desired.Hmmmm ... try it and let me know what you think.
@brenda said in The Cookbook:
Hmmmm ... try it and let me know what you think.
No, I should have been clearer. I was bringing this recipe to your attention because I thought it'd be something you'd like.
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@brenda said in The Cookbook:
Hmmmm ... try it and let me know what you think.
No, I should have been clearer. I was bringing this recipe to your attention because I thought it'd be something you'd like.
@catseye3 said in The Cookbook:
@brenda said in The Cookbook:
Hmmmm ... try it and let me know what you think.
No, I should have been clearer. I was bringing this recipe to your attention because I thought it'd be something you'd like.
LOL
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Spuds....
Oh, yeah!
https://www.tasteofhome.com/recipes/bacon-hash-brown-bake/
Bacon Hash Brown Bake
4 cups refrigerated or frozen hash brown potatoes, thawed
12 bacon strips, cooked and crumbled
1/2 cup 2% milk
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon butter, melted
1/2 teaspoon paprikaIn a bowl, combine the first 7 ingredients. Transfer to a greased 9-in. pie plate. Drizzle with butter; sprinkle with paprika. Bake at 350° until lightly browned, 35-45 minutes.
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Tonight:
Instant Pot Pork Chops with Mushroom Gravy
4-6 Pork Chops
3 Tbsp Oil
8 oz Mushrooms, sliced
1 cup Low Sodium Chicken Broth (divided) or replace 1/4 cup of the broth with dry cooking sherry
1 small Onion, diced
3 cloves Garlic minced or pressed
2 tsp Worcestershire Sauce
1 tsp Soy Sauce, low sodium
1/2 tsp Salt
1/2 tsp Pepper
1 can Cream of Mushroom Soup
1/4 cup Flour
1/2 cup Sour Cream (or Greek yogurt)Tenderize the pork chops by using a meat tenderizer with multiple blades, or by hitting them several times with the back side of a large knife.
Turn on the pot's sauté setting to the highest heat level (More on an IP). When the pot is hot, add the oil.
Brown the pork chops on both sides, in two batches. Then set browned chops on a plate.
Add the mushrooms to the pot and cook a couple of minutes. Then add 1/4 cup of the chicken broth (or cooking sherry, if using) and deglaze the pot, using a wooden spoon to scrape up the browned bits from the bottom of the pot.
Add the onion and cook for 5 minutes, until it starts to turn translucent.
Add in the garlic and cook for 1 minute.
Add soy sauce and Worcestershire sauce, and the remaining 3/4 cup chicken broth. Stir well.
Add salt & pepper.
Place the pork chops back in the pot and turn off the Sauté setting.
Pour the cream of mushroom soup on top but do not stir. Place the lid on the pot and set the steam release knob to the Sealing position.
Press the Pressure Cook button or dial and then the + or - button or dial to select 10 minutes (for about 1 1/2" thick) or (7 or 8 minutes for smaller, thinner chops, 12 minutes for thicker chops)
When the cooking cycle has finished, let the pot sit undisturbed for 8 minutes (8 minute Natural Release).
Remove the chops to a dish and spoon some of the gravy over them to keep them moist.
Turn the Sauté setting on and mix the flour with some of the hot liquid in a mug. Then pour the mixture into the pot and stir to thicken. Stir a little water into the gravy if it is too thick.
Turn off the Sauté setting.
Stir in the sour cream.
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Tonight's dinner:
https://www.southernliving.com/syndication/cast-iron-chicken-piccata
Cast-Iron Chicken Piccata
4 (5- to 6-oz.) chicken cutlets
1/2 cup (2 oz.) all-purpose flour
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 large egg white, lightly beaten
6 tablespoons (3 oz.) salted butter, divided
2 tablespoons olive oil, divided
1 cup reduced-sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons brined capers, drained and rinsed
1/3 cup chopped fresh flat-leaf parsley
Hot cooked pastaPlace each chicken cutlet between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Stir together flour, salt, and pepper. Dip each cutlet in egg white, and dredge in flour mixture, shaking off excess.
Melt 2 tablespoons butter with 1 tablespoon olive oil in a large cast-iron skillet over medium-high. Add 2 cutlets, and cook until golden brown, 2 to 3 minutes on each side. Transfer to a plate. Wipe skillet clean, and repeat process with 2 tablespoons butter and remaining 1 tablespoon olive oil and remaining 2 cutlets. Discard drippings; do not wipe skillet clean.
Add broth, lemon juice, and capers to skillet. Bring to a boil over high, stirring and scraping bottom of skillet to loosen browned bits. Reduce heat to medium, and simmer, whisking occasionally, 5 minutes. Whisk in remaining 2 tablespoons butter. Whisk in parsley. Spoon sauce over chicken, and serve immediately with pasta.
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Quite tasty. The lemon and capers gave a bit of "zing."
Mrs. George peeled some red spuds which I threw into the Instant Pot with chicken bouillon for mashed potatoes - add milk, salt, butter and peppers. Smash away, and smoothness be damned!
Some (Instant Pot) steamed carrots as well.
Only criticism is that the chicken breasts which I bought as "sliced thin" were not as thin as I'd like. If they had been "schnitzel thin," they would have come out a bit nicer.
