Author Archives: Patti

SPICY TOMATO SAUCE FOR OMELETS OR SCRAMBLED EGGS (THINK SPANISH TOMATO SAUCE)

Leave a reply

We love starting our day with a big breakfast. (After we’ve had our morning latte or Americano while reading the Seattle Times online first, of course!) (I need to wake up a bit before I do anything as difficult as turning on our stove or breaking an egg.)

But whenever I get around to fixing breakfast, I try very hard to mix things up a bit so that I can keep us from experiencing “breakfast boredom”.

So, breakfast can feature everything from breakfast meat, eggs cooked different ways, scrambles (melted butter, breakfast meat, green onions, eggs, touch of milk, salt, pepper, and cheese), toast, pancakes, waffles, or French toast, homemade granola with yogurt and fresh berries, half a grapefruit or a baby orange each, juice, Patti McMuffins (toasted English muffins containing breakfast meat, scrambled eggs, and thinly sliced sharp cheddar cheese) or fried egg sandwiches (toast lightly spread with mayonnaise, thinly sliced sharp cheddar cheese, scrambled eggs, topped with a few drops of Frank’s RedHot Sauce). Or my personal favorite, scrambled eggs (or omelets if I’m feeling ambitious) topped with this sauce, grated sharp cheddar cheese, and Mexican style sour cream. Add a piece of toast and some fruit on the side, and my day is off to a perfect start.

This easy to prepare sauce is simply a wonderful combination of ingredients that lift eggs from every day to a special treat. To see the original recipe including how to make a perfect omelet, look under Baked Cheese Omelet with Spicy Tomato Sauce on this site.

Well, that’s my culinary offering for today. It’s partially sunny here on Camano Island today which is a good thing because I am chomping at the bit for the Amazon truck to arrive. (My order was scheduled to have arrived yesterday but didn’t.)

For whatever reason, I got a wild hair this year to dye Easter eggs and put together an adult Easter basket. We are hosting a rehearsal and recording session this Sunday (Easter) in our living room. So, I thought it might be fun to bring a bit of holiday spirit to the session. I ordered some high-quality food coloring to disguise a few hard-boiled chicken eggs to fool our guests into thinking that the Easter bunny still knows how to find our house. I also purchased a 16-inch stuffed bunny just for the heck of it!  

The basket will also include plastic eggs stuffed with good Easter candy and chocolate covered coffee beans. Along with baby oranges for the health conscious.

I’m also serving Quick and Easy Baked Maple Bars (recipe on site) to keep the musicians energy level at peak performance level. There might even be wine or beer if people got thirsty. Now, if only Amazon would deliver!

May you too enjoy your Easter with family and friends. And may you continue to make everyone’s life brighter by all your hard work in the kitchen.

Peace and love to all.        

2 tsp. unsalted butter

¼ c. finely diced green bell pepper

¼ c. minced onion

1 lg. garlic clove, minced

1 (8-oz.) can tomato sauce (I use Contadina Roma tomatoes sauce)

7-8 crushed red pepper flakes

pinch dried oregano (Mexican preferably)

freshly ground black pepper

kosher salt, if needed

In a small saucepan, melt the 2 teaspoons butter over medium heat. Add green pepper and onion; sauté for about 3 minutes. Add garlic and cook for one minute or until garlic releases its aroma.  Stir in the tomato sauce, red pepper flakes, oregano, and black pepper.  Simmer until the sauce is thick, about 7-8 minutes. Taste and add salt if needed.

Serve over an omelet or scrambled eggs. Pass grated cheese and sour cream.

CREAM CHEESE POLENTA WITH SHALLOT, GARLIC, THYME, AND PARMIGIANO-REGGIANO CHEESE  

Leave a reply

Sometimes the side dish actually saves a meal, especially when the entrée is kind of boring. Like the other night when I served this polenta with baked cod. The recipe I used for the cod sounded great, but the reality was quite different. So, along with this dish and some steamed broccoli with “Secret Sauce” (recipe on blog at the bottom of the post for Broccoli in Asian Garlic Sauce), dinner was salvaged. Whew! (I just hate serving food that isn’t up to par!) (But then, nothing ventured, nothing gained.) (Sometimes you win, but sometimes you waste good cod. And this was definitely one of those times.) But back to this recipe.

I love polenta. As proven by the fact that I have several other recipes for polenta on this site. Some are very similar to this recipe. And all perfect in place of mashed potatoes, rice, quinoa, pasta, etc. as a base for savory meat toppings. Or as a fabulous side dish to a simple meat entrée along with a veggie or salad as served the other evening.

Now, polenta is never going to be a low-calorie dish. At least when doctored with the type of ingredients I use.  But by itself, it is often used to substitute grains like pasta and rice, as it is lower in calories and rich in complex carbohydrates. Because complex carbohydrates aren’t broken down as quickly as simple carbohydrates, it’s ideal for individuals watching their blood sugar levels. Polenta may also be good for your health as it contains fiber and protein.

So, if you too want to add some variety to your meals, may I recommend polenta. And in case you were wondering, polenta is not a new fad. Polenta has been a food staple in Italy for thousands of years. Polenta actually dates as far back as ancient Sumer, located in Mesopotamia (modern-day southern Iraq) and is still considered to be one of the earliest civilizations in the world, emerging around 4500 BCE. So, like I said – polenta is not a new fad.

Well, that’s it for today. Our next few days are chuck-full of adventures of the musical and entertainment nature. And I am looking forward to each and every event.

May you too look forward to special happenings in your life.  

And as always, peace and love to all.

1 T. extra virgin olive oil

2 T. finely chopped shallot

2 garlic cloves, finely minced

1 tsp. fresh thyme leaves

tiny pinch crushed red pepper flakes, opt.

½ tsp. kosher salt

finely ground black pepper

4 c. vegetable stock

1 c. polenta/cornmeal (not instant)

½ c. grated Parmigiano-Reggiano cheese

2 T. unsalted butter

4 T. cream cheese

Heat the olive oil in a medium-sized covered heavy pan. Add the shallot and sauté for 2-3 minutes or until the shallot starts to soften.

Add the garlic, thyme, crushed red pepper flakes, salt, and black pepper. Cook for 1 minute.

Add the stock, bring to a boil, and gradually whisk in the polenta. Reduce the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for about 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.

Just before serving stir in the Parmigiano-Reggiano cheese, butter, and cream cheese. Taste and adjust seasoning.

Serve immediately.

MY FAVORITE SEAFOOD RECIPES

Leave a reply

Well, this is my last list of “favorite” recipes by category. It has been an arduous task sorting through all the recipes on my blog (about 1500) to come up with my all-time favorites. I mean really! It’s like being asked to choose your favorite child. Impossible. But unlike with kids, the recipes that aren’t chosen are not going to feel slighted. Recipes don’t have feelings. (At least, I don’t think they do!) Anyway, I saved seafood for my last favorites post because, well, seafood dishes are always the first thing I look for on a menu. And truly, I could eat seafood twice a week. Beef – not so much. Chicken, nope! Pork, possibly. But seafood, absolutely.

The only problem is finding really fresh seafood. Which seems ridiculous since we live on a bloody island surrounded by salt water! And although we can get fairly decent seafood in Stanwood at QFC or Haggen, we aren’t always driven enough to make a special trip into “town”. So, we actually don’t eat seafood as much as we should.

However, after making my choices for favorite seafood recipes, I plan to do better in that regard. Because on this list are some truly wonderful ways to prepare seafood. Some that I haven’t prepared in years. So, should you wonder why I’m not posting as many new recipes, assume I am in the kitchen making one of our favorites.

And because I’m feeling magnanimous towards the world today, I’m not going to bore you with my thoughts on how and why the world is rapidly going to hell in a handbasket. I’m going to leave that task to the people who really know what they are talking about.

And should you be interested in reading intelligent reports (letters) regarding the mess the world is in and possibly how it came about from a historian’s point of view, may I recommend you read anything written by Heather Cox Richardson. Simply search under her name, and all will be revealed.

On that happy note, peace and love to all.   

MY FAVORITE SEAFOOD RECIPES

Baked Chilean Sea Bass in a Lemon Caper Sauce

Baked Halibut with Sour Cream and Dill

Baked Teriyaki Halibut

Blackened Salmon Caesar

Cedar Planked Salmon

Chunky Shrimp, Avocado, and Tomato Dip

Crab Bisque

Creamy Creole Shrimp with Cheese Grits

Fried Tofu with Shrimp or Chicken Chow Mein

GF Crab Cakes with Lemon Garlic Aioli

Grilled Marinated Prawns

Grilled Tuna Melt Sandwiches

Herb and Garlic Lightly Smoked Steelhead Trout or Salmon

Leftover Salmon Patties

Lemon and Caper Sautéed Halibut Cheeks

Lemony Shrimp Pasta

Mussels in Ancho Chili Cream Sauce

Old Bay Seasoned Crab Cakes

Old Bay Seasoned Fried Fish with Lemon Garlic Aioli

Pan Fried Fish with Lemon Aioli

Parmesan Baked Cod

Poached Salmon with Lemon, Dill, and Capers

Red Hot Fried Oysters with Lemon-Dill Tartar Sauce

Salmon Cakes

Seared Scallops with a Piccata Sauce

Shrimp and Scallop Ceviche

Shrimp Gumbo

Smoked Salmon Spread

Southern Fried Oysters with Louisiana Style Rémoulade Sauce

Spice Rubbed Tuna Steaks with Lemon Aioli

Spicy Fried Fish

Spicy Risotto with Scallops and Shrimp

Tuna Macaroni Salad

      

MY FAVORITE PORK RECIPES

Leave a reply

If you were to ask me which meat I thought gave the best bang for the buck, was the most versatile, was the easiest to cook, and the most beloved by one and all, I would instantly answer – pork. After all, who doesn’t love bacon, ribs, pork sausage, pork tenderloin, and bacon jam? And although I have never had the desire to put a pork rind in my mouth even if they contain no carbs or sugars, I thought I should give them at least a nodding mention. What pork rinds do contain, however, is a high amount of salt, which along with no discernable fiber leaves them in my “no nutritional value” category. (I only mention pork rinds because there are some I know (not mentioning any names here) who do include the skin of pigs in their list of porcine delectables.) (And no, Mr. C. is not one of the pork rind enthusiasts.)  

So, basically, considering pig meat’s high approval rating, if that wasn’t enough to endear us to this humble farm animal, the fact of the matter is that pigs are incredibly versatile animals. Along with being the featured ingredient in many of our favorite dishes, pigs bring us insulin, heart valves, footballs, gelatin, burn dressings, matches, crayons, and a host of other items. So, my feeling is – what’s not to love about this omnivorous, domesticated, even-toed, hoofed mammal.?!  

Anyway, the list below contains my favorite ways to enjoy pork. And I must say, ease of preparation is one of my main considerations these days in any dish I prepare. And although I didn’t list all my recipes for pork tenderloin in the list below, I can’t think of an easier main dish to prepare. So, don’t limit yourself to just the pork tenderloin recipes listed below.

And for those of you who are new to cooking pork, the first and most important thing to know about pork is not to overcook it. Over the past 40 years, few cases of trichinosis have been reported in the United States, and the risk of becoming sick from commercially raised and properly prepared pork is very low. And cooking pork to 137-degrees kills the parasite, should there be any in the meat.

Well, that’s it for today. It’s rainy here in NW Washington. So, it’s almost impossible to tell where Port Susan Bay, the mainland, and the foothills of the Cascade Mountains begin and end. It’s all just a grey blob. But I know my wonderful vista will come back.

If only I were as sure that the America I felt proud to call my home until a few years ago, would also reappear. No, it wasn’t a perfect America. Of course it wasn’t! However, never before, did I read about the kind of hate, corruption, anger, greed, selfishness, and disrespect that I read about every day in our local newspaper. And never before did I worry that our democracy was in such eminent danger of collapsing. All I can ask myself at this juncture is where did we as a nation fail so many of our citizens who now seem to have placed their hopes and dreams on an unintelligent, narcissistic, hedonist. People who wholeheartedly believe that this uncaring person has their best interests at heart. When did we stop teaching logical thinking? And how did we get to a place where some of our citizens want a person to be our president who intends to be a despot. Why can’t they realize that this man doesn’t care in the slightest about the wants and needs of the average person. He doesn’t even care the slightest about his so called “followers” or “political buddies” either. And why some of his devoted Christian followers haven’t realized that he doesn’t reflect any of the tenets of the Christian religion is beyond my comprehension! He is not their salvation. He wants to be their ultimate downfall. Again, I ask, when did we stop thinking logically?

May you continue to offer love to those around you. And to keep an open mind to truly consider what is important not only for yourself, every other person, our nation, and the preservation of our planet.

Peace and love to all.

MY FAVORITE PORK RECIPES

Bacon Jam

Baked Italian Sausage Meatballs

Baked Pork Carnitas

Bahn Mi (Vietnamese-Style Sandwich)

BBQ’D Brined Pork Chops

Biscuits with Sausage Gravy

Bolognese Sauce (Ragu Alla Bolognese)

Bourbon, Brown Sugar, and Dijon Mustard Glazed Ham

Brined and Baked Pork Chops

Brined, Rubbed, and Grilled Boneless Pork Chops

Fast and Easy Italian Sausage Pasta

Garlic and Ginger Glazed Sticky Pork

Grillades (Cajun Meat Stew) with Cheese Grits

Grilled Herb and Garlic Marinated Pork Tenderloin

Herb Crusted Pork Loin Roast with Figs and Port

Italian Sausage and Rice Stuffed Bell Peppers

Italian Sausage, Mushroom, Spinach, and Cheese Stuffed Bell Peppers

Jägerschnitzel (German Pork Schnitzel with Mushroom Gravy)

Oven Baked Boneless Country Style Pork Ribs

Oven Baked Bone-in Berkshire Pork Chops

Pan Seared and Sauced Pork Medallions

Pasta with Italian Sausage and Peppers

Pork and Greens with Noodles

Pork Tenderloin with a Dijon Cognac Cream Sauce

Pörkölt (Hungarian Pork Stew)

Prosciutto Wrapped Pork Tenderloin

Red (Rojo) Posole with Pork

Savory Baked Pork Chops

Savory Oven Baked Pork Loin Back Ribs

Slow Simmered Smoked Pork Shank/Hock with Mixed Greens

Smoked Dry-Rubbed Ribs

Stuffed Portobello Mushrooms with Sweet Italian Sausage, White Wine, and

   Fennel

Sweet and Sour Sesame Pork (or Chicken)

Tamale Pie

Three Cheese Canadian Bacon Quiche with Caramelized Onion and Spinach

Töltött káposzta (Hungarian Meat and Rice Stuffed Cabbage Rolls)

BRATWURST, CANNELLINI BEAN, AND VEGGIE SOUP

Leave a reply

So, what do you do with leftover brats after serving an Octoberfest meal to a large crowd? Well, the obvious answer is to make soup. (That’s really my favorite use for leftover cooked meat.) Why, because I love soup!

Anyway, with about a pound of leftover sliced brats, even after having eaten some of the leftovers the next evening, I threw the rest in the freezer. A few days later I decided to make some kind of bean soup. And there, safely tucked away in my freezer, were the wonderful slices of cooked bratwurst, just begging to be used. So, the rest, as they say, is history.

I started this soup the way I almost always start any bean soup. With a mirepoix – carrot, celery, and garlic. (Not a French mirepoix which is carrot, celery, onion, because for this recipe I didn’t need to use an onion, because the brats had been cooked in an onion and beer broth.) So, any more onion flavor might not have been appreciated. But don’t hesitate to use a bit of onion, with the following caution.  

Note: Sometimes I find the combination of onion and garlic too much for a light brothy soup. I use garlic to add a pungent flavor, while onion adds a sweet and slightly savory flavor. But adding both can sometimes result in an overpowering taste. And I have found that particularly to be the case with some soups. However, having just made that statement, I often use both onion and garlic. It just depends on what other ingredients are included in the mix. So, basically, use both of these potent ingredients with respect. They can be either your best friend or your worst enemy. But back to this recipe.

This is truly one of those recipes where you can put some of your favorite veggies to good use. I used zucchini and kale, but spinach, cabbage, broccoli, green beans, peas, etc. would also be delicious. Make this a “clean out your veggie bin” bean soup.

I have also found that adding some of the bratwurst at the beginning lends a nice flavor to the broth. But I reserve about half of the sausage to add to the mix towards the end of the cooking time. This results in some of the sausage basically lacking most of its original flavor. (The flavor is now in the broth.) While the sausage that was just added is still bursting with flavor.

Well, that’s it for today. We are just back from spending 5 days on the Long Beach Peninsula with our dear friends Jim and Margo. The weather was perfect, the food was great, and the company could not have been better.

May you too be blessed with sunny days, great food, and wonderful friends.   

And as always, peace and love to all.

1 T. extra virgin olive oil

1 carrot, diced

2 celery ribs, diced

2 garlic cloves, minced

1 (8-13 oz.) container chopped tomatoes (Italian preferably)

4 c. chicken stock

1 c. water

¼ c. chopped fresh parsley, divided

2 bay leaves

½ tsp. dried thyme

½ dried rosemary

½ tsp. kosher salt

freshly ground black pepper

1 lb. cooked brats, sliced, divided  

1 c. dry cannellini beans, rinsed

2 c. chopped fresh kale

1 sm. zucchini, diced

freshly grated Parmigiano Reggiano, for the table

Heat the oil in a large, covered pot. Add the carrot and celery and gently cook for about 4 minutes. Add the garlic and cook for about 2 minutes.

Add the tomatoes to the pot, stir well, and cook for about 3 minutes.

Add the chicken stock, water, half of the parsley, bay leaves, thyme, rosemary, salt, pepper, half of the cooked brats, and the cannellini beans. Bring to a boil, lower the heat, cover, and simmer for about 2½ hours or until the beans are tender. Stir periodically.

Just before serving, stir in the remaining cooked brats, remaining parsley, kale, and zucchini. Let burble for about 10 minutes. Serve with warm dinner rolls and pass the Parm.  

   

GINGER MOLASSES REFRIGERATOR COOKIES  

Leave a reply

OK, just so you know, when I first bit into one of these cookies, I loudly proclaimed it “the best cookie I ever made”! Now, I may have said that a few times before about cookies I have baked, but I still say, this recipe really produces one heck of delicious, very crisp cookie. And I happen to love crisp cookies. I also love chewy cookies, and soft cookies like my “Pink Cookies”. Which probably means that I am basically a cookie monster. (I’m fine with that BTW!) But more about this recipe, which is based on a recipe I found on the onceuponachef.com site. (A wonderful site that I visit often and know you too would appreciate.)  

Now, the main thing I changed was the shaping of these cookies. I am absolutely in love with refrigerator/ice box/rolled into a log in plastic wrap and placed in the refrigerator overnight, and sliced and baked the next day cookie recipes. Why? The answer is simple. I’m lazy. It is just plain easier to wrap the dough in plastic wrap, than to either roll it out and use cookies cutters, or even shape the dough into balls using ice cream scoops. And I almost always refrigerate cookie dough for several hours or overnight before baking them anyway. Which is not always part of the original instructions. (But should be!)

Which brings me to another thing I always do, even though the directions may differ. If the dough is to be rolled into balls, I use an ice cream scoop. And even if the recipe says to refrigerate the dough before shaping, I shape the balls and then place them in the refrigerator. I mean really, have you ever tried to shape cold dough? Either by hand using a spoon or with an ice cream scoop. What in the name of all things holy are some cooks who write out recipes thinking? Have they ever actually shaped a cookie from cold dough? Do they not realize how easy dough is to shape when it’s first made, and not at all easy to shape when it’s BLOODY COLD AND HARD? Idiotic! OK, I feel better now, having gotten that off my chest.

Anyway, if you too love crispy, very spicy ginger cookies, this is the recipe for you.

Well, that’s it for today. We will be taking a short holiday to Long Beach, Washington in the near future. So, I am busy preparing food to take along. (This cookie among other goodies.) There’s a full kitchen in the condo where we are staying, but I don’t want to spend all my time cooking. So, preparing some dishes ahead is always a good idea. Gives me more time to sit in front of the fire and read. Or play a board game with our dear friends Jim and Margo who are going along mainly to keep us out of trouble. Just kidding. We are too old to get in too much trouble – anymore! This will just be quality time spent with our dear friends.  

We are truly blessed to have so many wonderful friends. And to have family members that we absolutely adore. Can’t get much better than that! May you too be as lucky.

And as always, love and peace to all.

2⅓ c. unbleached all-purpose flour, fluffed

2 tsp. baking soda

¼ tsp. kosher salt

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. ground allspice

¼ tsp. ground cloves

⅛ tsp. freshly ground black pepper

½ c. finely chopped candied ginger

¾ c. (1½ sticks) unsalted butter, room temp.

¼ c. plus 2 T. granulated sugar

¼ c. plus 2 T. packed light brown sugar

1 egg

⅓ c. molasses (not blackstrap or sulfured)

raw, turbinado, or demerara sugar, for rolling cookies

Whisk the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper together in a small mixing bowl. Stir in the candied ginger making certain every little piece is covered in flour.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and light brown sugar together until light and fluffy. Beat in the egg and molasses. (Be sure to scrape the sides of the mixing bowl several times during this process.) Add the flour mixture to the butter mixture and mix just until combined.

Divide the dough roughly in half. Place each piece of dough on a long piece of plastic wrap. Shape the dough into a round log about 1½-inches wide. Sprinkle raw sugar over and around the dough. Using your hands, wrap the dough into the plastic wrap still working to evenly shape the dough into a log. Refrigerate for several hours or overnight.

Remove from fridge and un-wrap logs. Using a sharp, thin bladed knife, slice dough ½-inch thick. (If the slices aren’t round or bits of candied ginger are sticking out here and there, just reform gently with your hands.) Arrange slices, at least 2-inches apart on a parchment paper lined baking sheet.

Bake in a pre-heated 350-degree oven until lightly golden on the bottom and around the edges, 14-16 minutes. (Do not under-bake this cookie.)

Remove from oven and cool on baking sheets 1 to 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.   

  

THREE ONION CHICKEN NOODLE SOUP  

Leave a reply

Confession time. I hardly ever make my own chicken or beef stock anymore. I used to be all gung-ho and make homemade stock all the time. But as I’ve gotten older and Better Than Bouillon bases have come into my life, I don’t feel the need to regularly go to all that work. And I know, preservatives Patti. Aren’t you the one always preaching homemade everything. And yes, that’s true. But sometimes it just makes better sense to use my time more productively. (How’s that for justification 101?)

I learned about this type of thinking from a friend who recently recited to me the first paragraph of the new bestseller “Justification for Dummies, An Insider’s Guide to the Thinking (or lack thereof) of former President – – – – – “. (Name withheld to protect the innocent. Me, in this case.) But back to this post.

Just so you know, when there are bones available, I do make my own stock. But that’s not what this post is all about.

This recipe is for the times when all you have is a package of chicken, a few fresh herbs and veggies, and you want a soup that tastes like it started with homemade bone broth and required hours of gentle simmering.  Which, BTW, this recipe fulfills.

So, if you too love chicken noodle soup, you might want to give this recipe a try. It really is very flavorful.

And in case you might desire a copy of the “Dummies” book described above, you won’t be able to find one online or even at your local bookstore. They are literally flying off the shelves in blue states, mainly being used as insulation or to line kitty litter boxes. And in red states, this book has already been banned for speaking uncomfortable truths. So, no luck there!

On a serious note, may you continue to think intelligently and remain compassionate enough to decern truth from fiction, see preconceived opinion that is not based on reason or actual experience (prejudice) for what it is, and have the courage to stand up for what you believe. And always with your own rights and the rights of others foremost in every action you take.

As always, peace and love to all.  

3 T. unsalted butter

1 lb. boneless, skinless chicken thighs or breasts, cut into bite sized pieces

½ med. yellow onion, finely chopped

¼ c. finely minced shallot

6 green onions, finely chopped, divided

2 lg. carrots, diced

2 ribs celery, diced

2 cloves garlic, finely minced

8 c. water

2-3 T. chicken base (I use Better Than Bouillon Chicken base)

¼ c. chopped fresh parsley

2 tsp. finely chopped fresh rosemary

1 tsp. chopped fresh thyme leaves

1 tsp. chopped fresh sage leaves

1 lg. bay leaf

1 tsp. seasoned salt

freshly ground black pepper

tiny pinch crushed red pepper flakes

2 c. chopped and massaged kale

2 c. egg noodles

Melt butter in a large, covered stockpot or Dutch oven over medium-high heat.  Add the chicken pieces and fry until crispy brown. Remove to bowl leaving as much butter in the pan as possible. Set chicken aside in your fridge.

Add the onion, shallot, half of the chopped green onion, carrots, and celery to the pan. Sauté for 3-4 minutes or until the veggies soften a bit, stirring occasionally.  Add garlic and sauté for 1 minute.  

Add the water, chicken base, parsley, rosemary, thyme, and sage, and gently stir until combined.  Then add the bay leaf, seasoned salt, black pepper, and crushed red pepper flakes. Bring soup to a boil, reduce heat, cover, and simmer for about an hour.

After an hour taste and adjust the seasoning.

Just before serving, bring soup just to a boil and stir in the egg noodles, cooked chicken, and kale. Cook until the noodles are al dente.  

Taste the broth again and add seasonings if necessary.

Serve immediately garnished with remaining green onion. 

Miles may not be comforted by chicken soup, but he sure does love the decorative pillows in our guest room.

MY FAVORITE “THIS AND THAT” RECIPES

Leave a reply

Of all the lists of my favorite recipes, I was most eager to share this list with you. Because what is more fun than fixing a recipe that is basically its own category. Or could be included in several listings. Take your pick. For example – Brandied Cranberries, which could easily be simply categorized as a sweet sauce. However, it could also appear as an appetizer (served over warmed camembert cheese), a dessert (warmed and dolloped over vanilla ice cream) or the perfect condiment to serve at Thanksgiving or Christmas which was initially the main intent for this delicious cranberry dish.  But it slowly manifested itself into much more. In other words, over time, Brandied Cranberries became a very versatile prepared food item.

Because “this and that” dishes are so adaptable, in some cases, it was impossible to relegate them to just one list. So, you will find several of the items below on other lists. But mainly the items listed below just didn’t fit anywhere else.

I also realized while preparing this post, that the items listed below are hardly ever a main dish. OK, maybe Breakfast Blintzes or Cinnamon Granola with Dried Fruit and Nuts. But certainly not Bourbon Caramel Sauce or Dill Pickles. And that mainly, this is a list of those little extras that make a meal memorable rather than ordinary.

So, I hope you find this post helpful. I know writing it reminded me of some of my favorite ways to keep Mr. C. thrilled and delighted to be sitting down to a meal. Which as it happens, is just what I want for him.

May you too enjoy making your family and friends feel special by making great memories with good food.

We can’t do much about what’s happening in this big crazy world we live in. But we can make our own little world better by appreciating each other to the fullest. And making each day special by the way we treat each other, respect each other, and make life as pleasant as possible for each other. And as cooks, by serving our friends and family delicious homemade food.

As always, peace and love to all.      

MY FAVORITE “THIS AND THAT” RECIPES

Bacon Jam

Blender Hollandaise

Bourbon BBQ Sauce

Bourbon Caramel Sauce

Bourbon Caramel Whipped Cream

Brandied Cranberries

Bread and Butter Pickles

Breakfast Blintzes

Caramelized Onions (under Homemade Au Jus – No Drippings Required)

Chicken or Turkey Stock

Chunky Applesauce

Cinnamon Granola with Dried Fruit and Nuts

Demi-Glace

Dill Pickles

Garlic Herb Butter (under Easy Overnight Chewy Dinner Rolls – No Knead)

Garlic Toast

Homemade Au Jus (No Drippings Required)

Homemade Ricotta Cheese

Hungarian Csalamádé (Mixed Vegetable Pickle)

Kansas City Style BBQ Sauce

Lemon Basil Aioli

Mincemeat (under Mincemeat Galette)

Quick and Easy Party Mix

Peppermint Hot Chocolate Mix

Pie Crust

Popcorn Brittle 

Refrigerator Dill Pickles

Rosemary Roasted Cashews

Seasoned Salt

Seasoned Sea Salt

S’mores (bottom of the “Popcorn Brittle” post)

Spicy Plum Refrigerator Jam

Strawberry, Rhubarb, and Blueberry Compote with Bourbon

Sweet and Spicy Glazed Pecans

MY FAVORITE SALAD DRESSINGS

Leave a reply

Well, here goes. One of the ways I have learned over the years to cut costs at the grocery store is by making my own salad dressing. Another good way to save dollars is to make homemade bread. But that fact I have already documented ad nauseum in past posts. So, I’m choosing to give it a rest for now. But I can’t promise that I won’t revisit the subject when next I post a bread recipe. But back to salad dressing.

Not only do you save masses of money when you make your own dressings, you eliminate the intake of needless chemical preservatives that who in the heck knows what they are doing to your body! And just for the record, do you really think the manufacturers of salad dressing use quality ingredients?  Of course not. THEY ARE IN BUSINESS TO MAKE MONEY. They use the cheapest ingredients available.

So, below you will find my favorite ways of making even the simplest green salad taste amazing.

And yes, I do use, for example, quality extra virgin olive oil and superior balsamic vinegar in my dressings. I also use fresh garlic, real lemon juice, and fresh herbs. And they do cost money. But the result is worth the price. OK, enough nagging!

I hope you find this list helpful. I know for myself; I always prefer a menu with just a few dishes listed. I also stay as far away from buffets as possible. Too many choices make it hard for me to decide on anything.

So, if you find yourself needing a place to start for salad dressing inspiration, this short list might be of help.

Well, the weather outside is being its usual unpredictable self. This morning the sun was unincumbered with cooled and condensed invisible water vapor (i.e. clouds). So, Mt. Baker along with other Cascade Mountain peaks were in full display. Now we can only see the snowy foothills and the higher peaks are shrouded in grey clouds. While right over Port Susan Bay, big cumulus clouds are busy forming and bonding with the apparent intension of obscuring the sun altogether. But who knows. The entire scene could change within an hour. Ah, life in the Pacific NW.

Peace and love to all.

MY FAVORITE SALAD DRESSINGS

Balsamic Lemon Dressing (under Arugula Salad with a Balsamic Lemon Dressing)

Balsamic Vinegar and Honey Vinaigrette

Balsamic Vinegar, Garlic, and Lemon Vinaigrette

Basil, Shallot, and Garlic Vinaigrette

Basil Vinaigrette – under “Lettuce Talk Salad (Vinaigrettes Too)”

Creamy and Chunky Blue Cheese Dressing

Creamy Balsamic Salad Dressing

Creamy Caesar Salad Dressing

Creamy Honey-Mustard Salad Dressing

Creamy Italian Dressing

Creamy Pecorino-Romano Salad Dressing

Hoisin Sauce, Ginger, and Peanut Butter Salad Dressing

Italian Dressing with Parmesan

Italian Parsley and Fresh Basil Vinaigrette

Kalamata Olive and Fresh Basil Vinaigrette

Lazy Patti Salad Dressing (see recipe below)

Olive Oil and Fresh Lemon Vinaigrette

Ranch Dressing (and Dip)

Simple Basil Vinaigrette

Simple Gorgonzola Salad Dressing

Simple Italian Vinaigrette

Tahini Lemon Salad Dressing

Thousand Island Dressing – under Chef Salad with Thousand Island Dressing

LAZY PATTI SALAD DRESSING

This is my go-to salad dressing recipe when I am feeling lazy. In fact, most of the time I don’t even measure the ingredients. I just pour on some extra virgin olive oil and rice vinegar. And shake on a bit of kosher salt and freshly ground black pepper. Toss with some greens and cut veggies and call it good! 

2 parts extra virgin olive oil

1 part rice vinegar (not the sweetened kind)

kosher salt, to taste

freshly ground black pepper, to taste

MY FAVORITE PASTRY AND SPECIALTY BAKED GOODIES

Leave a reply

Ok, this is a list that every person who has even a shred of passion in their soul is going to love. Because I tend to only associate with passionate people, and since you are reading this post, I know you too would drive miles out of your way for a fabulous Kouign-Amann, for example. Don’t know a Kouign-Amann from a Maple Bar? Allow me to tell you all about these amazing pastries.

A Kouign-Amann is a Breton cake, described in the New York Times as “the fattiest pastry in all of Europe.” The name comes from the Breton language words for cake (kouign) and butter (amann) and has a Celtic heritage.  A Kouign-Amann is probably one of the most delicious morsels you will ever put in your mouth. They are sweet and savory, tender and chewy, and if you are a fan of salted caramel – well – you are really in for a treat. (See a picture under my recipe for Kouign-Amann.) And since I also brought up the subject of maple bars, I’ve got you covered there too! (Quick and Easy Baked Maple Bars.)

And lest you should wonder, yes, I love pastries and specialty baked goods with the passion of a true zealot. And I trust you are right there with me. (Why wouldn’t you be?)

Anyway, this is my list of recipes that help make me happy to be alive. (Well, along with my husband, family, friends, music, the view from our kitchen sink, our kitties, travel, camping, attending cultural events, my 5:00 martini, and a never-ending supply of books to read.)

May you too be happy to be alive. And I know. The world is really scary right now. I too am fearful. But for that very reason, we as cooks should try even harder to make the lives of those around us happier. And as the old Pillsbury commercial jingle goes – “nothin’ says lovin’ like somethin’ from the oven”. And it’s true. A simple batch of cookies can lift spirits. And if that’s the case, imagine what a beautiful Baba Au Rhum could accomplish! Don’t know about Baba Au Rhum? Look it up!

Peace and love to all.       

MY FAVORITE PASTRY AND SPECIALTY BAKED GOODIES

Baba Au Rhum

Baked New Orleans Style Beignets (and beyond)

Braided Christmas Fruit Nut Yeast Bread  

Bread Pudding with Spiced Rum Sauce

Candied Fruit and Nut Braided Yeast Bread

Christmas Berliner Stollen

Cinnamon Twists

Cream Cheese Danish

Cream Cheese Danish with Homemade Puff Pastry

Danish Puff

Dried Cranberry and Almond Braided Danish

Easy Cheesecake Fruit Bars

Easy Homemade Plain Croissants and Pain Au Chocolat Croissants

Holiday Austrian Kipferl Cookies

Holiday Fruitcake

Individual Jam Filled Cream Cheese Danish Pastries

Jam Tarts

Kouign-Amann

Krendl (Russian Christmas Bread)

Light and Fluffy Cinnamon Rolls with Rum Raisin Cream Cheese Frosting

Peach Kuchen

Quick and Easy Baked Maple Bars

Rugalach

Sticky Buns or Cream Cheese Frosting Topped Cinnamon Rolls