Fabulous Fall Greetings from A Great City on a Great Lake.....................
Can it get any better than the weather, today, for November 7th. Outstandingly great weather.
Mr. RestaurantQuality and I are back in The Great MidWest. The chill in the air is welcome. And, the oven heating up for apple crisp, even more so.
I hit the ground running, arriving Thursday evening. Within 30 minutes of arriving at RestaurantQuality East, we were at one of our favorite pizza restaurants. Sooooo good.
Then, on Friday early morning, I was entertaining Little Sweetheart #4. Traversing the Target aisles and Sendik's is always enjoyable, but more so when joined by a three year old. SpongeBob puzzles are always fun to buy.
A quick pick-up at the school of Little Sweetheart #3 and a stop for Happy Meals (makes RestaurantQuality happy to buy Happy Meals) and the three of us were sitting around the kitchen table 'just chatting'. Little Sweetheart #3 ALWAYS has something to say.
Today, Coffee Group. Definition: a group of women who worked together in a 'long ago and far away land' who meet once a month for breakfast. Today was the maiden voyage of Coffee Group. Life is good when with longtime good friends.
Tomorrow, bowling birthday party for LittleSweetheart #3.
It never stops.
The impetus for this posting is from Ms. Muskego. The impetus for this recipe is Ms. Surprise, who has made the recipe and pronounces it 'fabulous'.
Life is good...........................
Pork Chops with Cinnamon Apples
suggested musical background: The Lady In Red, by Chris de Burgh
Pork Chops
1 t. dried rubbed sage
1/2 t. salt
1/4 t. pepper
4 boneless pork chops
EVOO
Combine first three ingredients and sprinkle over pork.
In a large skillet, heat EVOO (whatever amount of EVOO you like; about 1-2 times around the pan). Medium heat.
Pan saute the pork chops. About 4 minutes on each side, until nicely browned on each side.
Remove from pan to a plate; cover tightly with foil and set aside.
Cinnamon Apples
1 t. butter
4 apples (I use Granny Smith) peeled and sliced - thin but not too thin; about 1/8" to 1/4"
1 T. brown sugar
1 t. fresh lemon juice
1/2 t. cinnamon
Melt butter in the skillet, medium heat.
Add apples, brown sugar, lemon juice and cinnamon.
Cook for about five minutes, stirring frequently, until tender.
Plate the pork chops and the cinnamon apples.
My Notes:
I am not a nut about the amount of EVOO. I just pour some in the pan and heat it up.
You don't have to use Granny apples; use what you like. The Grannies give a nice tart flavor against the cinnamon and butter. And, you'll think yourself quite the cook. Afterall, you are balancing tart and sweet. But, Grannies are not necessary.
Fresh lemon juice: You don't need much. The recipe calls for 1 teaspoon. I never measure; I just squeeze what looks good to me. You can always use the bottled lemon juice if you don't want to buy a lemon. It's your kitchen; do what you want.
The recipe calls for 1 teaspoon butter for the apples. One teaspoon of butter???? What's with that. I use two tablespoons..........................
If you have apple pie spice, thrown in 1/2 teaspoon.
The apples are really, really good.
Saturday, November 7, 2009
Monday, November 2, 2009
Sweet Tangy Plum Spiced Chicken
Happy November............
Here, in The Great SouthWest, October's Bright Blue Weather continues, but only the Bright Blue portion. It's HOT here, for November that is.
The sky is that gorgeous blue that comes with Fall, and the mornings are chilly --- about 39 degrees at 7 a.m. But, look what happens in the afternoon ----- it's 85. Tomorrow, a high of 95.
I want 'baking' weather, and I shall have it later this week. I can taste apple crisp and gooey apple cake in my future.
I am taking care of LS #5 today and she has finally given in to an afternoon nap. I asked her to please do so as blogland awaits me.
So, before she is awake and wants to watch Baby Einstein World Animal Adventure (again) let's get to this really, really good chicken recipe.
It is getting attention today at the request of Ms. Waters Edge. It's a very flexible recipe, as you'll see in my notes.
Life is good.............................
Sweet Tangy Plum Spiced Chicken
suggested musical background: I've Got You Under My Skin, by Frank Sinatra
4 boneless, skinless chicken breast halves
1 t. Chinese five spice powder (approximate; see my notes)
salt
4 green onions, chopped
EVOO
1 C. chicken broth
1 C. plum jam
4 T. balsamic vinegar
Sprinkle chicken with the five spice powder and salt. Rub the five spice powder into the chicken.
In a large skillet, heat EVOO until hot. Eyeball the EVOO; whatever you want to use for cooking
the chicken.
Add the chicken, seasoned side down. Cook about 5 minutes on each side. Don't pick up the chicken to see how it is doing. Just leave it alone and it will brown nicely. (While the first side is cooking, sprinkle the uncooked side of the chicken with five spice powder and salt.)
When both sides are finished, transfer to a plate. Cover with foil. Set aside and let the chicken rest.
In drippings in the skillet, over medium heat, cook the chopped green onions until browned. It won't take long ---2-3 minutes.
Stir in the chicken broth, plum jam and balsamic vinegar; heat to boiling.
Reduce heat to medium and cook until sauce reduces down to a syrupy consistency.
Return chicken breast to pan. Spoon sauce over the chicken and let the sauce and chicken get acquainted for a few minutes, over low heat.
That's it. Quick and easy.
My Notes:
Original recipe calls for skinless, boneless chicken thighs. RestaurantQuality is not into chicken
thighs, but if you are, you are. So, use them.
Chinese five spice powder. This is the first recipe I have ever used it. Now, I have seen recipes before w/ this spice but I always thought it MUCH too exotic and mysterious. Is it exotic? Yes. Mysterious? No. It's a combination of five pretty common spices. But it smells exotic. And, when you make this, you'll feel exotic; afterall you are using Chinese five spice powder.
I get mine at Penzey's.
The recipe calls for 1 t. spice powder and 1 t. salt. I do not measure. I just sprinkle the spice and the salt out of the containers right onto the chicken and rub it in.
The plum jam. It can be difficult to find plum jam. If you can find it, great. If you find plum preserves that works. If you cannot find plum jam/preserves the recipe is very flexible. You can use just about anything: raspberry, strawberry, apricot, peach. Last time I made it I used something I found in The Great SouthWest, Razzleberry jam (raspberry and blackberry) and it was really, really good.
Here, in The Great SouthWest, October's Bright Blue Weather continues, but only the Bright Blue portion. It's HOT here, for November that is.
The sky is that gorgeous blue that comes with Fall, and the mornings are chilly --- about 39 degrees at 7 a.m. But, look what happens in the afternoon ----- it's 85. Tomorrow, a high of 95.
I want 'baking' weather, and I shall have it later this week. I can taste apple crisp and gooey apple cake in my future.
I am taking care of LS #5 today and she has finally given in to an afternoon nap. I asked her to please do so as blogland awaits me.
So, before she is awake and wants to watch Baby Einstein World Animal Adventure (again) let's get to this really, really good chicken recipe.
It is getting attention today at the request of Ms. Waters Edge. It's a very flexible recipe, as you'll see in my notes.
Life is good.............................
Sweet Tangy Plum Spiced Chicken
suggested musical background: I've Got You Under My Skin, by Frank Sinatra
4 boneless, skinless chicken breast halves
1 t. Chinese five spice powder (approximate; see my notes)
salt
4 green onions, chopped
EVOO
1 C. chicken broth
1 C. plum jam
4 T. balsamic vinegar
Sprinkle chicken with the five spice powder and salt. Rub the five spice powder into the chicken.
In a large skillet, heat EVOO until hot. Eyeball the EVOO; whatever you want to use for cooking
the chicken.
Add the chicken, seasoned side down. Cook about 5 minutes on each side. Don't pick up the chicken to see how it is doing. Just leave it alone and it will brown nicely. (While the first side is cooking, sprinkle the uncooked side of the chicken with five spice powder and salt.)
When both sides are finished, transfer to a plate. Cover with foil. Set aside and let the chicken rest.
In drippings in the skillet, over medium heat, cook the chopped green onions until browned. It won't take long ---2-3 minutes.
Stir in the chicken broth, plum jam and balsamic vinegar; heat to boiling.
Reduce heat to medium and cook until sauce reduces down to a syrupy consistency.
Return chicken breast to pan. Spoon sauce over the chicken and let the sauce and chicken get acquainted for a few minutes, over low heat.
That's it. Quick and easy.
My Notes:
Original recipe calls for skinless, boneless chicken thighs. RestaurantQuality is not into chicken
thighs, but if you are, you are. So, use them.
Chinese five spice powder. This is the first recipe I have ever used it. Now, I have seen recipes before w/ this spice but I always thought it MUCH too exotic and mysterious. Is it exotic? Yes. Mysterious? No. It's a combination of five pretty common spices. But it smells exotic. And, when you make this, you'll feel exotic; afterall you are using Chinese five spice powder.
I get mine at Penzey's.
The recipe calls for 1 t. spice powder and 1 t. salt. I do not measure. I just sprinkle the spice and the salt out of the containers right onto the chicken and rub it in.
The plum jam. It can be difficult to find plum jam. If you can find it, great. If you find plum preserves that works. If you cannot find plum jam/preserves the recipe is very flexible. You can use just about anything: raspberry, strawberry, apricot, peach. Last time I made it I used something I found in The Great SouthWest, Razzleberry jam (raspberry and blackberry) and it was really, really good.
Friday, October 23, 2009
Meatloaf with Brown Sugar/Ketchup Glaze
Ahhhhhhhh, October in The Great SouthWest!!!!!!!
It's 5:30 on a Friday evening and I am sitting outside, letting you all know about one fantastic
meatloaf. The thermometer tells me it is 82 degrees in our yard, the sun is setting, the table candles are not being blown out -- pretty much perfect.
Now, you note I stated it is Friday evening, and you know what that means: It's Old Fashioned
Friday. Mr. RestaurantQuality has interrupted his current project (waxing the car of FD #1) to pour the perfectly proportioned (a science) and well iced (an art) brandy old fashioned with both cherries and olives. It adds to the 'ahhhhhhhhhhh'................. (ok, I was patiently awaiting my Friday Old Fashioned and Mr. RestaurantQuality was not coming in the house, AND it was after
5 o'clock --- so, wait-for-it, I went out to the garage and helped wax the car. Yup, I know how to wax a car, and it got Mr. RestaurantQuality into the house sooner to attend to his bartending duties.
As an aside, I also know how to make an old fashioned, but not like Mr. RestaurantQuality can. I think it has to do with the wink he gives me, as he hands me my drink...............
The RestaurantQuality West household is back to normal, now that The Nuthouse has returned to The Great City On A Great Lake. What a wonderful visit we had with them. Action packed for everyone. Our pool was the #1 attraction for The Little Sweethearts --- when we planned the pool it was meant for moments just as we experienced when the LS were jumping into the water, going underwater to get coins, cannonballs, 'rides' in the raft, and watching as the LS had an overall blast. Joy, joy, joy. Makes one sit back (in the shade, of course) and just enjoy the simple moments of happiness, as they unfold. It's good for the soul...................
Back to the meatloaf. I am a 'Meatloaf Gal'. I love meatloaf. Meatloaf was a staple in my childhood home and James K. made one heck of a meatloaf. I asked Ms. Monona if it was an Irish thing and she agrees. She comes from a Chicago Irish home and feels the same way.
Meatloaf and mashed potatoes, man oh man, as James K. would say.
Life is good...........................................
Meatloaf with Brown Sugar/Ketchup Glaze
suggest musical background: This Masquerade, George Benson
350 degrees
Glaze
1/2 cup ketchup
4 T. light brown sugar
4 T. cider vinegar
Combine all ingredients in a small saucepan; set aside.
Meatloaf
2 t. oil
1 medium onion, chopped
2 medium cloves garlic, minced
2 large eggs
1/2 t. dried thyme
1 t. salt
1/2 t. ground black pepper
2 t. Dijon mustard
2 t. worcestershire sauce
1/4 t. hot pepper sauce
1/2 C. milk
1 pound ground beef
1 pound ground pork
2/3 C saltine crackers, crushed
1/3 C fresh parsley, minced
Heat oil in skillet. Add onion and garlic; saute until softened, about 5 minutes. Set aside to
cool.
Mix eggs with thyme, salt, pepper, mustard, worcestershire sauce, pepper sauce, and milk.
Combine the beef and pork in separate large bowl (I use my hands).
Add eggs to meat mixture. Add crackers, parsley and cooked onion and garlic; mix until evenly
blended.
Turn meat mixture into loaf pan.
Brush with 1/4 of the glaze.
Bake 45 minutes.
Top with another 1/4 of the glaze.
Bake another 15 minutes.
Remove from oven and cool about 15 minutes.
Simmer remaining glaze over medium heat until slightly thickened.
Slice meatloaf and serve w/ the remaining sauce. And, say 'man of man' as you taste each
forkful.
Serve with mashed potatoes.
My Notes:
I love this meatloaf ---- and I've had alot of meatloaf in my lifetime. I think the secret ingredient is the crushed crackers. Have never had meatloaf with crackers as the binding agent.
And, the hot sauce. In meatloaf? What's with that? An Irish household NEVER used hot sauce. But, it adds 'something' to this meatloaf. Be not afraid ---- use it.
I did not use a loaf pan. I just formed a loaf in an 9x13 pan. For easy clean up, put alum foil in
the pan.
The recipe calls for 2 t. oil ---- I just put in what looks good to me.
I use the bottled minced garlic. 1 heaping teaspoon.
Original recipe calls for 1 pound ground beef, 1/2 pound ground pork, 1/2 pound ground veal. I could not find ground veal at my grocery stores in The Great SouthWest, so I used 1 pound ground beef and 1 pound ground pork and it was delicious.
The mashed potatoes: You cannot have meatloaf without mashed potatoes. I grew up with your basic mashed potatoes: boiled potatoes; mash them; add some butter and milk; mash it all together. Now, I throw in some sour cream, as well. And, to be exotic, I'll throw in some freshly grated parmesan.
Which reminds me: best mashed potatoes. The Landmark Restaurant in NYC.
It's 5:30 on a Friday evening and I am sitting outside, letting you all know about one fantastic
meatloaf. The thermometer tells me it is 82 degrees in our yard, the sun is setting, the table candles are not being blown out -- pretty much perfect.
Now, you note I stated it is Friday evening, and you know what that means: It's Old Fashioned
Friday. Mr. RestaurantQuality has interrupted his current project (waxing the car of FD #1) to pour the perfectly proportioned (a science) and well iced (an art) brandy old fashioned with both cherries and olives. It adds to the 'ahhhhhhhhhhh'................. (ok, I was patiently awaiting my Friday Old Fashioned and Mr. RestaurantQuality was not coming in the house, AND it was after
5 o'clock --- so, wait-for-it, I went out to the garage and helped wax the car. Yup, I know how to wax a car, and it got Mr. RestaurantQuality into the house sooner to attend to his bartending duties.
As an aside, I also know how to make an old fashioned, but not like Mr. RestaurantQuality can. I think it has to do with the wink he gives me, as he hands me my drink...............
The RestaurantQuality West household is back to normal, now that The Nuthouse has returned to The Great City On A Great Lake. What a wonderful visit we had with them. Action packed for everyone. Our pool was the #1 attraction for The Little Sweethearts --- when we planned the pool it was meant for moments just as we experienced when the LS were jumping into the water, going underwater to get coins, cannonballs, 'rides' in the raft, and watching as the LS had an overall blast. Joy, joy, joy. Makes one sit back (in the shade, of course) and just enjoy the simple moments of happiness, as they unfold. It's good for the soul...................
Back to the meatloaf. I am a 'Meatloaf Gal'. I love meatloaf. Meatloaf was a staple in my childhood home and James K. made one heck of a meatloaf. I asked Ms. Monona if it was an Irish thing and she agrees. She comes from a Chicago Irish home and feels the same way.
Meatloaf and mashed potatoes, man oh man, as James K. would say.
Life is good...........................................
Meatloaf with Brown Sugar/Ketchup Glaze
suggest musical background: This Masquerade, George Benson
350 degrees
Glaze
1/2 cup ketchup
4 T. light brown sugar
4 T. cider vinegar
Combine all ingredients in a small saucepan; set aside.
Meatloaf
2 t. oil
1 medium onion, chopped
2 medium cloves garlic, minced
2 large eggs
1/2 t. dried thyme
1 t. salt
1/2 t. ground black pepper
2 t. Dijon mustard
2 t. worcestershire sauce
1/4 t. hot pepper sauce
1/2 C. milk
1 pound ground beef
1 pound ground pork
2/3 C saltine crackers, crushed
1/3 C fresh parsley, minced
Heat oil in skillet. Add onion and garlic; saute until softened, about 5 minutes. Set aside to
cool.
Mix eggs with thyme, salt, pepper, mustard, worcestershire sauce, pepper sauce, and milk.
Combine the beef and pork in separate large bowl (I use my hands).
Add eggs to meat mixture. Add crackers, parsley and cooked onion and garlic; mix until evenly
blended.
Turn meat mixture into loaf pan.
Brush with 1/4 of the glaze.
Bake 45 minutes.
Top with another 1/4 of the glaze.
Bake another 15 minutes.
Remove from oven and cool about 15 minutes.
Simmer remaining glaze over medium heat until slightly thickened.
Slice meatloaf and serve w/ the remaining sauce. And, say 'man of man' as you taste each
forkful.
Serve with mashed potatoes.
My Notes:
I love this meatloaf ---- and I've had alot of meatloaf in my lifetime. I think the secret ingredient is the crushed crackers. Have never had meatloaf with crackers as the binding agent.
And, the hot sauce. In meatloaf? What's with that? An Irish household NEVER used hot sauce. But, it adds 'something' to this meatloaf. Be not afraid ---- use it.
I did not use a loaf pan. I just formed a loaf in an 9x13 pan. For easy clean up, put alum foil in
the pan.
The recipe calls for 2 t. oil ---- I just put in what looks good to me.
I use the bottled minced garlic. 1 heaping teaspoon.
Original recipe calls for 1 pound ground beef, 1/2 pound ground pork, 1/2 pound ground veal. I could not find ground veal at my grocery stores in The Great SouthWest, so I used 1 pound ground beef and 1 pound ground pork and it was delicious.
The mashed potatoes: You cannot have meatloaf without mashed potatoes. I grew up with your basic mashed potatoes: boiled potatoes; mash them; add some butter and milk; mash it all together. Now, I throw in some sour cream, as well. And, to be exotic, I'll throw in some freshly grated parmesan.
Which reminds me: best mashed potatoes. The Landmark Restaurant in NYC.
Sunday, October 11, 2009
"Don't Look At Me" Chicken
Wow, I have been gone from blog-land for too long.
RestaurantQuality has been going 'non stop' since last we spoke. We're back 'home' in the Great SouthWest and in the interim we've had a lovely visit from Ms. She 'Who Share's My Birthday' (lots of wine and laughter), several days of caring for LS#5 while her Mommy was on a business trip, and now, an action-packed visit with FS #1, FDIL and LS #1-4. FS #1 calls his house "The Nuthouse", which is how I shall refer to them henceforth in this missive.
The Nuthouse landed on Wednesday morning, and the motion has not stopped.
And, to add joy on top of excitement, FD #2 flew in from The City With Big Shoulders for a weekend visit to get in on all the action.
The best part for me has been having just about everyone together (FS #2 could not be here). The house is bursting when all five of our Little Sweethearts are here. Granddaughters as bookends to the three grandsons. Can't get enough of them.
But, right now the Nuthouse is in SanDiego for a few days of fun and frolic in one of those most wonderful places on earth ----- mountains to your left, Pacific Ocean to your right, gorgeous flowers everywhere, and the relaxation inducing sounds of waves crashing into shore. Ahhhhhh..........
So, I sit hear and say 'listen...............do you hear it'? It is very, very quiet in my kitchen now that the LS are getting ready to watch the sun set over the Pacific Ocean.
So, with my 'quiet time' I grabbed a recipe to tell you about.
But, first I opened a bottle of wine recommended to me by Mr. Cedarburg. Joel Gott, Cab Sauv.
Very, very nice. Very smooth, which is how I like my wine and my jazz.
'Don't Look At Me' Chicken: very, very easy and quite tasty. I made it for LS #5's parents and Mr. RestaurantQuality FSIL immediately said 'You have to give us the recipe'. Mr. RestaurantQuality deems it a 'repeater'. 'Repeater' is the highest form of praise coming down from the mountain top, in this household.
So, with my glass of Joel Gott raised to all of you, I say 'Slainte'.........................
Don't Look At Me Chicken
Suggested musical background: Last Dance, Donna Summers
Oven at 325 degrees
9x13 pan, greased
4 chicken breast halves, boneless and skinless
1 can cream of chicken soup
1 can cream of celery soup
3/4 cup milk
1 1/2 cups Minute Rice, uncooked (white or brown minute rice)
1 envelope dry onion soup mix
In large bowl, mix together the soups, milk and rice.
Pour into prepared pan.
Cover with foil and bake for 1 hour.
Remove pan from oven.
Law raw chicken over the rice mixture.
Sprinkle the dry onion soup mix on top of the chicken.
Cover with foil; back into the oven for another hour.
NO PEEKING while baking.
My Notes:
The original recipe uses 2 1/2 pounds bone-in chicken pieces. So if you don't want to use only chicken breast, go ahead and use the bone-in chicken pieces. HOWEVER, if you do, here's the baking adjustment: Place the rice mixture in the prepared pan, and then place the chicken on top of the rice mixture, right away. Cover with foil. Bake for 2 hours; NO PEEKING.
When using just chicken breast, you bake the rice mixture for an hour, on its own, then add the chicken breast. If you put the chicken breast in for two hours, the Mama Bear would say 'this chicken is too tough'..................
The recipe calls for the 9x13 pan to be 'greased'. I did not grease the pan, I used non stick aluminum foil, my new best friend in the RestaurantQuality kitchen. In fact, the two of us are going on a cruise, together.
I used brown minute rice. You could even go hog wild and use a combo of both white and brown.
My recipe above calls for a can of cream of chicken soup. The original recipe calls for a can of cream of mushroom soup. RestaurantQuality has tried (and I am sincere in saying this) to like mushrooms, but to no avail. As LS #2 would say: 'Mushroom alert, mushroom alert, I hate mushrooms'. So, substitute cream of mushroom soup for cream of chicken soup if you like.
RestaurantQuality has been going 'non stop' since last we spoke. We're back 'home' in the Great SouthWest and in the interim we've had a lovely visit from Ms. She 'Who Share's My Birthday' (lots of wine and laughter), several days of caring for LS#5 while her Mommy was on a business trip, and now, an action-packed visit with FS #1, FDIL and LS #1-4. FS #1 calls his house "The Nuthouse", which is how I shall refer to them henceforth in this missive.
The Nuthouse landed on Wednesday morning, and the motion has not stopped.
And, to add joy on top of excitement, FD #2 flew in from The City With Big Shoulders for a weekend visit to get in on all the action.
The best part for me has been having just about everyone together (FS #2 could not be here). The house is bursting when all five of our Little Sweethearts are here. Granddaughters as bookends to the three grandsons. Can't get enough of them.
But, right now the Nuthouse is in SanDiego for a few days of fun and frolic in one of those most wonderful places on earth ----- mountains to your left, Pacific Ocean to your right, gorgeous flowers everywhere, and the relaxation inducing sounds of waves crashing into shore. Ahhhhhh..........
So, I sit hear and say 'listen...............do you hear it'? It is very, very quiet in my kitchen now that the LS are getting ready to watch the sun set over the Pacific Ocean.
So, with my 'quiet time' I grabbed a recipe to tell you about.
But, first I opened a bottle of wine recommended to me by Mr. Cedarburg. Joel Gott, Cab Sauv.
Very, very nice. Very smooth, which is how I like my wine and my jazz.
'Don't Look At Me' Chicken: very, very easy and quite tasty. I made it for LS #5's parents and Mr. RestaurantQuality FSIL immediately said 'You have to give us the recipe'. Mr. RestaurantQuality deems it a 'repeater'. 'Repeater' is the highest form of praise coming down from the mountain top, in this household.
So, with my glass of Joel Gott raised to all of you, I say 'Slainte'.........................
Don't Look At Me Chicken
Suggested musical background: Last Dance, Donna Summers
Oven at 325 degrees
9x13 pan, greased
4 chicken breast halves, boneless and skinless
1 can cream of chicken soup
1 can cream of celery soup
3/4 cup milk
1 1/2 cups Minute Rice, uncooked (white or brown minute rice)
1 envelope dry onion soup mix
In large bowl, mix together the soups, milk and rice.
Pour into prepared pan.
Cover with foil and bake for 1 hour.
Remove pan from oven.
Law raw chicken over the rice mixture.
Sprinkle the dry onion soup mix on top of the chicken.
Cover with foil; back into the oven for another hour.
NO PEEKING while baking.
My Notes:
The original recipe uses 2 1/2 pounds bone-in chicken pieces. So if you don't want to use only chicken breast, go ahead and use the bone-in chicken pieces. HOWEVER, if you do, here's the baking adjustment: Place the rice mixture in the prepared pan, and then place the chicken on top of the rice mixture, right away. Cover with foil. Bake for 2 hours; NO PEEKING.
When using just chicken breast, you bake the rice mixture for an hour, on its own, then add the chicken breast. If you put the chicken breast in for two hours, the Mama Bear would say 'this chicken is too tough'..................
The recipe calls for the 9x13 pan to be 'greased'. I did not grease the pan, I used non stick aluminum foil, my new best friend in the RestaurantQuality kitchen. In fact, the two of us are going on a cruise, together.
I used brown minute rice. You could even go hog wild and use a combo of both white and brown.
My recipe above calls for a can of cream of chicken soup. The original recipe calls for a can of cream of mushroom soup. RestaurantQuality has tried (and I am sincere in saying this) to like mushrooms, but to no avail. As LS #2 would say: 'Mushroom alert, mushroom alert, I hate mushrooms'. So, substitute cream of mushroom soup for cream of chicken soup if you like.
Saturday, August 29, 2009
Chicken With Blueberry Chutney
Jesus, Mary and Joseph ------ This should be a post with a recipe for some fancy-pants Hot Chocolate. It was 53 degrees this morning, when I met three of the Ya-Yas for coffee and croissants. As an aside, Restaurant Quality strongly recommends that you venture forth to Le Reve in Wauwatosa ----- wonderful cafe, serving breakfast, lunch and dinner.
Oo-la-la!!!!!
It has warmed up to 61 degrees on this August 29th, so the desire for Hot Chocolate has dissipated, abit.
This post is quickly being written, before Mr. RestaurantQuality and I go over to the Little Sweethearts #1-4. The glorious smell of Grandpa's popcorn will fill their house, while Mommy and Daddy enjoy The Boys of Summer and The Sausage Race. The way the season has been going The Sausage Race will be more entertaining.
Dinner tonight for the Little Sweethearts will be cocktail weiners wrapped in crescent rolls, with 'Dip n Dots' for dessert.
Here's an idea for your dinner, sometime this week.
Life is good......................
Chicken With Blueberry Chutney
Suggested musical background: Smooth by Santana
Chutney
2 cups blueberries (fresh or frozen)
1/3 cup brown sugar
1/3 cup finely chopped onion
1/4 cup golden raisins
3 T. cider vinegar
1 1/2 t. grated fresh ginger
1/4 t. salt
1/4 t. cinnamon
1/8 t. crushed red pepper
dash, ground cloves
1 clove garlic, minced
Combine all in medium saucepan.
Bring to boil.
Decrease heat to medium-low; simmer for about 25 minutes or until thick.
Inhale the wonderfully aromatic steam coming out of that pan.......
Chicken
4 chicken breast halves, boneless/skinless
1 1/2 T. olive oil
3/4 t. dried basil
3/4 t. oregano
3 cloves garlic, minced
3/4 t. salt
1/4 t. pepper
Combine the olive oil, basil, oregano, garlic in a bowl. This will be used for the marinade
Place the chicken in a large ziploc bag and pour in the marinade.
Place in frig for 2 hours. Flip the bag over a couple of times.
Remove chicken from bag and sprinkle with the salt/pepper.
Grill the chicken and serve with the chutney.
My Notes:
Does not matter if you use fresh or frozen berries. I tend to use frozen, because I usually have them on hand.
If you don't have golden raisins, what is wrong with you? Just a bit of levity, there. Use regular raisins with no problem.
The grated fresh ginger. If you want to use fresh ginger, you won't need much of it. When you are selecting it in the produce section, just break off a piece the size you want. Will cost about 17 cents.
I usually use bottled ground ginger in place of fresh ginger. It's usually in the refrigerated area of the produce department. It's in a 4 oz glass jar. The one I have now is 'Spice World'. It's the consistency of a thick paste. I use about 1/2 teaspoon.
Sometimes it is hard to find, both in the produce department AND in my frig.
I rarely mince my own garlic, anymore. Have gotten used to having the bottled minced garlic in the frig. I know, I should mince my own garlic, but it's one of the things I've gotten past.
The chutney can easily be made ahead and kept in the frig. Just reheat, over low heat, when you are ready for it.
Oo-la-la!!!!!
It has warmed up to 61 degrees on this August 29th, so the desire for Hot Chocolate has dissipated, abit.
This post is quickly being written, before Mr. RestaurantQuality and I go over to the Little Sweethearts #1-4. The glorious smell of Grandpa's popcorn will fill their house, while Mommy and Daddy enjoy The Boys of Summer and The Sausage Race. The way the season has been going The Sausage Race will be more entertaining.
Dinner tonight for the Little Sweethearts will be cocktail weiners wrapped in crescent rolls, with 'Dip n Dots' for dessert.
Here's an idea for your dinner, sometime this week.
Life is good......................
Chicken With Blueberry Chutney
Suggested musical background: Smooth by Santana
Chutney
2 cups blueberries (fresh or frozen)
1/3 cup brown sugar
1/3 cup finely chopped onion
1/4 cup golden raisins
3 T. cider vinegar
1 1/2 t. grated fresh ginger
1/4 t. salt
1/4 t. cinnamon
1/8 t. crushed red pepper
dash, ground cloves
1 clove garlic, minced
Combine all in medium saucepan.
Bring to boil.
Decrease heat to medium-low; simmer for about 25 minutes or until thick.
Inhale the wonderfully aromatic steam coming out of that pan.......
Chicken
4 chicken breast halves, boneless/skinless
1 1/2 T. olive oil
3/4 t. dried basil
3/4 t. oregano
3 cloves garlic, minced
3/4 t. salt
1/4 t. pepper
Combine the olive oil, basil, oregano, garlic in a bowl. This will be used for the marinade
Place the chicken in a large ziploc bag and pour in the marinade.
Place in frig for 2 hours. Flip the bag over a couple of times.
Remove chicken from bag and sprinkle with the salt/pepper.
Grill the chicken and serve with the chutney.
My Notes:
Does not matter if you use fresh or frozen berries. I tend to use frozen, because I usually have them on hand.
If you don't have golden raisins, what is wrong with you? Just a bit of levity, there. Use regular raisins with no problem.
The grated fresh ginger. If you want to use fresh ginger, you won't need much of it. When you are selecting it in the produce section, just break off a piece the size you want. Will cost about 17 cents.
I usually use bottled ground ginger in place of fresh ginger. It's usually in the refrigerated area of the produce department. It's in a 4 oz glass jar. The one I have now is 'Spice World'. It's the consistency of a thick paste. I use about 1/2 teaspoon.
Sometimes it is hard to find, both in the produce department AND in my frig.
I rarely mince my own garlic, anymore. Have gotten used to having the bottled minced garlic in the frig. I know, I should mince my own garlic, but it's one of the things I've gotten past.
The chutney can easily be made ahead and kept in the frig. Just reheat, over low heat, when you are ready for it.
Saturday, August 22, 2009
Broccoli Cheese Soup
Soup, you say. Why is RestaurantQuality telling me to make soup on an August 22nd Saturday? It's Summertime, isn't it?
Sure does not feel like Summertime. Feels like October 22nd, not August 22nd. Although, it does not LOOK like Fall. Our backyard looks like Summertime ---- everything is green and lush. Everyday, our impatiens lure me over to them so that I may tell them how fabulously gorgeous they are. (They are particularly narcissistic this Summer.)
If Monet were to drop by for a bowl of Broccoli Cheese Soup, he would not be able to resist getting his easel out and painting splashes of those beauties in our backyard. Then, I'd have to go to Musee d'Orsay to view them, after tea and croissant at a nearby cafe, of course.
I digress. It's soup weather, today, not brats on the grill weather, so I give you Broccoli Cheese Soup. It will be even better when it is October 22nd. (And, it takes about 30 minutes to prepare.)
Life is good...........................
Broccoli Cheese Soup
About 6 servings, at 1 1/3 cups per serving)
Suggested musical background: The Good Life (Bobby Darin)
2 T. butter
1 cup chopped onion
2 garlic cloves, minced
3 cups chicken broth
16 ounces broccoli florets (see my notes)
2 1/2 cups milk
1/3 cup all purpose flour
1/4 t. black pepper
8 ounces Velveeta, cubed
Melt the butter in a 'soup pan'. Add the onion. Saute for about 3 minutes. Add the garlic. Saute for about 2 minutes.
Add the broth and the broccoli. Bring to a boil, over medium-high heat.
Reduce heat to medium; continue to cook another 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. (You are making a roux, here).
Add milk mixture to broccoli mixture. Cook 5 minutes, or until slightly thick, stirring constantly.
Stir in pepper.
Remove from heat.
Add Velveeta, stirring until cheese melts.
Place 1/3 of the soup in a blender or food processor. Process until smooth.
Return pureed soup mixture to pan.
My Notes:
The broccoli florets: I do not buy florets. I buy 2 large heads of broccoli. Chop off the stems, so that I have 'florets' -- just the top green part. I have never even attempted to figure out the proper weight of the '2 large heads of broccoli' when I buy broccoli. I just wing it. You are hereby empowered to do the same.
The garlic: I buy the bottled minced garlic and throw in a teaspoon of it.
I use 2% milk. Use whatever you have.
I use the low fat or no fat chicken broth.
Velveeta. Yes, I use Velveeta and it tastes really good, thankyouverymuch.
The 'soup pan'. By this, I mean a pan you'd make soup in. I did not want to say 'stock pot', because those things can be HUGE. There are about 6 cups of liquid in this recipe, along with the other ingredients. I use our 'spaghetti pan' not our 'corn on the cob pan'---- hope that gives you a frame of reference.
Using a blender works very well. Don't think you have to go out and buy a food processor. If you have an immersion blender, it will work very well, too. Just eyeball the 1/3 that you'll be processing. I have never measured it out.
Stay warm.................
Sure does not feel like Summertime. Feels like October 22nd, not August 22nd. Although, it does not LOOK like Fall. Our backyard looks like Summertime ---- everything is green and lush. Everyday, our impatiens lure me over to them so that I may tell them how fabulously gorgeous they are. (They are particularly narcissistic this Summer.)
If Monet were to drop by for a bowl of Broccoli Cheese Soup, he would not be able to resist getting his easel out and painting splashes of those beauties in our backyard. Then, I'd have to go to Musee d'Orsay to view them, after tea and croissant at a nearby cafe, of course.
I digress. It's soup weather, today, not brats on the grill weather, so I give you Broccoli Cheese Soup. It will be even better when it is October 22nd. (And, it takes about 30 minutes to prepare.)
Life is good...........................
Broccoli Cheese Soup
About 6 servings, at 1 1/3 cups per serving)
Suggested musical background: The Good Life (Bobby Darin)
2 T. butter
1 cup chopped onion
2 garlic cloves, minced
3 cups chicken broth
16 ounces broccoli florets (see my notes)
2 1/2 cups milk
1/3 cup all purpose flour
1/4 t. black pepper
8 ounces Velveeta, cubed
Melt the butter in a 'soup pan'. Add the onion. Saute for about 3 minutes. Add the garlic. Saute for about 2 minutes.
Add the broth and the broccoli. Bring to a boil, over medium-high heat.
Reduce heat to medium; continue to cook another 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. (You are making a roux, here).
Add milk mixture to broccoli mixture. Cook 5 minutes, or until slightly thick, stirring constantly.
Stir in pepper.
Remove from heat.
Add Velveeta, stirring until cheese melts.
Place 1/3 of the soup in a blender or food processor. Process until smooth.
Return pureed soup mixture to pan.
My Notes:
The broccoli florets: I do not buy florets. I buy 2 large heads of broccoli. Chop off the stems, so that I have 'florets' -- just the top green part. I have never even attempted to figure out the proper weight of the '2 large heads of broccoli' when I buy broccoli. I just wing it. You are hereby empowered to do the same.
The garlic: I buy the bottled minced garlic and throw in a teaspoon of it.
I use 2% milk. Use whatever you have.
I use the low fat or no fat chicken broth.
Velveeta. Yes, I use Velveeta and it tastes really good, thankyouverymuch.
The 'soup pan'. By this, I mean a pan you'd make soup in. I did not want to say 'stock pot', because those things can be HUGE. There are about 6 cups of liquid in this recipe, along with the other ingredients. I use our 'spaghetti pan' not our 'corn on the cob pan'---- hope that gives you a frame of reference.
Using a blender works very well. Don't think you have to go out and buy a food processor. If you have an immersion blender, it will work very well, too. Just eyeball the 1/3 that you'll be processing. I have never measured it out.
Stay warm.................
Tuesday, August 4, 2009
Lemon Sugar Cookies
Good golly, Miss Molly, where have I been????
Can't believe it has been two months since I've been here. In the interim, I've been back in The City By A Great Lake, returned to the Great Southwest, and then back to The City By A Great Lake.
In between all those travels, Restaurant Quality went to Paris. Oo-la-la!!
What a beautiful city ---- the architecture, the statues, the sculptures, and most importantly, the wine. Food was secondary for me. I must note that baked items are not defined as 'food' in Paris. Baked items come under the heading of 'ambrosia' in Paris. Ambrosia is of primary importance to Restaurant Quality!!
Paris highlights: The Lourve, especially standing at 'Winged Victory' and thinking of all she represents. Night river cruise on the Seine, with the Eiffel Tower in all its sparkling splendor. Notre Dame -- no further description necessary. Amarina gelato -- Je voudrais le grande, si'l vous plait. Drinking wine, every night, at the cafe near our hotel.
I'll be showing Mr. RestaurantQuality around Paris next year. Oo-la-la!!
I come to you today, bearing Lemon Sugar Cookies. This recipe is at the request of Ms. Jackson Street. It's a recipe I found online, but cannot remember where. It's a sugar cookie, with a kiss of lemon --- tasty to have while sitting on a balcony, watching the parasailing on Lake Monona, and talking with wonderful friends...................
See you much sooner than last time.
Life is good...........
Lemon Sugar Cookies
Suggested musical background: Barry White's 'You're My First, My Last, My Everything. (I LOVE to bake with Barry ----- he makes everything tastes better.)
Oven at 375 degrees; makes about four dozen cookies.
2 1/2 cups all purpose flour
2 t. baking powder
3/4 t. salt
1 cup unsalted butter, room temp
1 1/2 cups sugar
2 T. lemon zest
2 large eggs, at room temp
1/2 t. vanilla
1/2 cup sugar, for rolling cookies
In a medium bowl, whisk flour, baking powder and salt. Set aside.
In large bowl, cream butter, sugar and lemon zest until light and fluffy.
Beat in eggs, one at a time.
Add vanilla.
Gradually mix in flour mixture, at low speed.
Chill dough for a couple hours.
Shape dough into 1" balls.
Put 1/2 cup sugar into a small bowl.
Roll dough balls in the sugar.
Place on parchment covered cookie sheets.
Bake 9-11 minutes, until set, but not browned.
Cool on pan for one minute; transfer to cooling racks.
My Notes:
Regarding the sugar, when I want to 'feel' like a baker, I use 'baker's sugar'. It's the superfine stuff. Regular sugar is just fine, though, said the Mama Bear.
For the lemon zest, I use a microplane zester. It's one of those kitchen items that come under the heading 'using the right tool for the job'. It sure makes the zesting job effortless.
I always use parchment paper when baking cookies. It's inexpensive and you'll find it where you find aluminum foil. Parchment paper = nice, lightly browned cookie bottoms (provided you don't bake the holy heck out of them).
Can't believe it has been two months since I've been here. In the interim, I've been back in The City By A Great Lake, returned to the Great Southwest, and then back to The City By A Great Lake.
In between all those travels, Restaurant Quality went to Paris. Oo-la-la!!
What a beautiful city ---- the architecture, the statues, the sculptures, and most importantly, the wine. Food was secondary for me. I must note that baked items are not defined as 'food' in Paris. Baked items come under the heading of 'ambrosia' in Paris. Ambrosia is of primary importance to Restaurant Quality!!
Paris highlights: The Lourve, especially standing at 'Winged Victory' and thinking of all she represents. Night river cruise on the Seine, with the Eiffel Tower in all its sparkling splendor. Notre Dame -- no further description necessary. Amarina gelato -- Je voudrais le grande, si'l vous plait. Drinking wine, every night, at the cafe near our hotel.
I'll be showing Mr. RestaurantQuality around Paris next year. Oo-la-la!!
I come to you today, bearing Lemon Sugar Cookies. This recipe is at the request of Ms. Jackson Street. It's a recipe I found online, but cannot remember where. It's a sugar cookie, with a kiss of lemon --- tasty to have while sitting on a balcony, watching the parasailing on Lake Monona, and talking with wonderful friends...................
See you much sooner than last time.
Life is good...........
Lemon Sugar Cookies
Suggested musical background: Barry White's 'You're My First, My Last, My Everything. (I LOVE to bake with Barry ----- he makes everything tastes better.)
Oven at 375 degrees; makes about four dozen cookies.
2 1/2 cups all purpose flour
2 t. baking powder
3/4 t. salt
1 cup unsalted butter, room temp
1 1/2 cups sugar
2 T. lemon zest
2 large eggs, at room temp
1/2 t. vanilla
1/2 cup sugar, for rolling cookies
In a medium bowl, whisk flour, baking powder and salt. Set aside.
In large bowl, cream butter, sugar and lemon zest until light and fluffy.
Beat in eggs, one at a time.
Add vanilla.
Gradually mix in flour mixture, at low speed.
Chill dough for a couple hours.
Shape dough into 1" balls.
Put 1/2 cup sugar into a small bowl.
Roll dough balls in the sugar.
Place on parchment covered cookie sheets.
Bake 9-11 minutes, until set, but not browned.
Cool on pan for one minute; transfer to cooling racks.
My Notes:
Regarding the sugar, when I want to 'feel' like a baker, I use 'baker's sugar'. It's the superfine stuff. Regular sugar is just fine, though, said the Mama Bear.
For the lemon zest, I use a microplane zester. It's one of those kitchen items that come under the heading 'using the right tool for the job'. It sure makes the zesting job effortless.
I always use parchment paper when baking cookies. It's inexpensive and you'll find it where you find aluminum foil. Parchment paper = nice, lightly browned cookie bottoms (provided you don't bake the holy heck out of them).
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