Herbs de Provence

My rosemary plant has outgrown its bed, hopping the wooden border and invading my lavender.  Since the new growth really isn't causing any trouble, I'm allowing it to roam freely.

(sage flower)

I cannot make a strong enough argument to own and maintain an herb garden.  Whether indoors or out, having fresh herbs will not only make your meals fabulous, but will inspire you to create new meals.

I made a nice herb-inspired meal from basil and rosemary.  I had to buy the basil, as my plants aren't quite ready yet as the season is still early.  If you don't own an herb garden, don't let that stop you from trying these recipes.  Your local grocer should always carry basil and rosemary.  Don't use dried.  It's not even close and your culinary outcome will be less than wow.

The salad I served with the roasted chicken breasts came from Patricia Wells' "The Provence Cookbook".  The chicken recipe I made up with what I had in the kitchen.  One piece of chicken fed two of us, with loads of chicken left over.  I pulled it from the bone and will have enough to make chicken salad for at least two people.  But first, the salad!  Mine is a slight adaptation...enjoy!

Ingredients:

1 lemon
4 tomatoes
1/3 cup capers, drained
4 slices of whole grain French bread, toasted and cut into cubes
1 bunch of basil, chiffonade-style
1/4 cup extra virgin olive oil
2 tbsp. good red wine vinegar
Salt and fresh black pepper to taste

Note - the lemon needs to be sliced with a mandoline, that way they are paper thin and easy to indulge in.  If you do not have one, use a super sharp knife, being very careful.

Slice lemons over a bowl or dish.  Core tomatoes and cut lengthwise.  Place on top of lemons.  Add bread, layering.  Add capers and basil, then drizzle with olive oil, vinegar, and salt and pepper.  Toss well.  Let sit for at least 10 minutes.  Note - I used a flax and bran baguette from my local market and had the clerk slice it for me.  I'll use that kind of baguette again if possible as it held up really well and tasted very nice.

Roasted Split Chicken Breasts with Rosemary and Garlic Oil
Serves 4 healthy portions

Ingredients:

3 Split chicken breasts, skin on
1/4 cup olive oil
1 garlic clove, sliced
1 sprig rosemary, chopped fine
Salt and fresh black pepper

Preheat oven to 375.  Pour olive oil into microwave safe cup and add garlic.  Heat for 30 seconds.  Place chicken into a roasting pan.  Strain oil, discarding garlic pieces.  Pour oil over chicken, then sprinkle on the rosemary, salt, and pepper.  Roast for 60-75 minutes or until juices run clear and skin is crispy.

Yes, it's really that easy!   The chicken was moist and tender.  Tres magnifique! 

We also had a lovely little dessert that would make a great snack or even breakfast.  This was so simple, maybe get the kiddos to join in and prepare the sweet stuff!

Lemon Greek Yogurt with Blackberries, Walnuts, and Honey

Serves 2

Ingredients:

1-6 oz. container zero fat lemon Greek yogurt (like Chobani)

1 half pint blackberries, washed and dried

2 tbsp. walnuts, 1 tbsp. per portion

2 tbsp. honey, 1 tbsp. per portion

Place a dollop of yogurt in the bottom of two parfait or dessert cups.  Layer a few blackberries over, then finish off yogurt into each cup.  Add remaining berries.  Sprinkle 1 tbsp. each walnuts then honey onto each. 

Serve immediately.

These are heart-healthy meals that also won't break your bank.  Take the time to enjoy foods close to their natural form.  Make your meals simple yet flavorful.  Use what you have and explore!  Cooking should be an  adventure, so jump in and have fun!  Bon Appetit!!

Speedy Suppers

I have been hearing more and more lately how disappointing dining out is.

I know that there are times I wonder how in the world a restaurant can possibly charge so much for something so lacking in...every culinary quality desired.  

I thought having a two-person household would cut my dining out bills in half, but I find it's still dreadfully expensive.  That being said, I am taking a new tack on shopping for food.  I still believe in the rules of grocery shopping - never buy on impulse, never pick a recipe where don't have at least some of the ingredients, and never ever buy out of season.  

Instead of buying packaged raw poultry and meats, I've been going to the butcher counter and seeing what they have on special.  Chicken breasts bought by the piece saved me $5 that way instead of in the big pre-packaged deal, which always has one piece too many.  The pork chops were nice, and I bought some inexpensive Sicilian pork sausages.  Give your butcher counter a try.  You'll be pleasantly surprised at the quality you come away with. 

So here are a few quick and affordable ideas to maybe change your mind about dining out on a weeknight.

Fresh Marinara with Buffalo Mozzarella and Basil and Spaghetti

Roasted Chicken Tacos with Black Beans and Homemade Pico de Gallo 

Italian Sausage Bake with Veg and Balsamic Vinaigrette

For the Marinara and Pasta, I used DeCecco Spaghetti  and made a quick marinara.  

Serves 4

Ingredients - 

1 28-oz can of crushed tomatoes with basil

1/3 cup chopped onion

1-2 garlic cloves, peeled and chopped

1/2 tsp. red pepper flakes

1 tsp. dried thyme leaves

1 tbsp. extra virgin olive oil

1/2 cup cubed Buffalo Mozzarella

Basil leaves, torn

Drizzle of olive oil

Saute onions, thyme, and pepper flakes in olive oil, covering on med-low until soft.  Add garlic and cook for 30 seconds.  Add canned tomatoes and cover, simmering while you boil the pasta water.  Salt the water if desired, then cook according to package directions.  Drain immediately at al dente and then place right back into the pasta pot.  Add several ladles of marinara, the drizzle of olive oil, and cubed mozzarella.  Toss well.  Add hand-torn basil leaves and serve.  This goes well with grilled chicken, fish, shrimp, sausages, even steak.  

The Roasted Chicken Tacos are super easy...

Serves 4

Ingredients:

2 boneless skinless chicken breasts, roasted on a sheet for 45 minutes at 350, then shredded

1 can black beans, rinsed

2/3 cup water

1 packet taco seasoning

Chopped cilantro leaves

Cook all above ingredients in a saucepan until heated through and well combined.  We ate our taco filling in Mission brand taco shells, cooked according to package directions.

Homemade Salsa -

3 tomatoes, seeded and diced

1 yellow bell pepper, seeded and diced

1/4 cup purple onion, diced fine

1 jalapeno, seeded and diced

1/3 cup chopped cilantro leaves

Juice from 1/2 lime

Salt to taste

Pinch of garlic powder

Toss all ingredients to combine and serve immediately. 

The freshness of the cilantro in the tacos and the homemade salsa really make this feel like a night out at the

cantina!

The Sausage and Veg Bake is too easy for words, and the clean up is fab as it's all roasted on aluminum foil!

Serves 4

Ingredients - 

4 Italian-style pork sausages from your local butcher

1 small bag mixed baby potatoes, cut into quarters

1/2 purple onion, chopped

1 fennel bulb, cut into eighths

1 Granny Smith apple, cored and cut into large chunks

Vinaigrette - 

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 tsp. Italian seasonings or Herbs de Provence

Salt and pepper to taste

Preheat oven to 425.  Line large sheet with foil.  Scatter veggies on both ends and mix vinaigrette over them, then sprinkle salt and pepper.  Toss well.  Place sausage links in the middle of the sheet and drizzle just slightly with olive oil.  Roast for 45 minutes or until potatoes are fork-tender. Turn veggies and sausages halfway through roasting.  

If you're tired of paying high dining bills and want to eat at home without breaking the bank while marketing, try focusing on the weekly specials.  Your taste buds, belly, and wallet will thank you!

Cheers!

Too Hot For You

Like it spicy?

Are you a Tabasco fan or are you faithful to the lovely Cholula?

Just how much heat can you take?

Well, my Sriracha Chicken Tenders may not be as hot as the sun, but that's entirely up to you.  Want to burn your taste buds off?  Go for it.  I made a basic tender recipe that allows you to bring the heat up to forest fire status if you so desire, or keep it warm and cozy.

What is sriracha, you ask?  It's a Korean chili paste with garlic, to put it mildly, and that is putting it mildly.  It's darn hot, and it takes courage to eat it like my dear sister does. Straight out of the bottle and onto pretzel sticks.  You go, girl.

You can keep the recipe as is for a little heat, or, make a sriracha glaze by melting a little butter and adding the sriracha to it, then gently drizzling or brushing it onto the tenders halfway through cooking.  I added some extra sriracha on the side for dipping.  Yumm...  If you do add more sriracha to your marinade, taste it in segments, as too much sassy stuff will not only make it hot and destroy the flavor, but it will also turn bitter while baking.

Please note - I only used two chicken breasts and it made many tender pieces.  You could easily feed four people the normal serving size of protein with the pieces I had, as they equaled about a pound.  Double the marinade if you use more chicken, and feel free to use it on white or dark meat.  They're baked, not fried, and I added no salt.  Consider these a great alternative to greasy hot wings.

Sriracha Chicken Tenders

Ingredients:

1 pound boneless, skinless chicken breasts
1 6 oz. container fat-free Greek yogurt
2 tsp. Sriracha (add more if desired, taste in segments)
1/4 tsp. ground ginger
1/4 tsp. red curry powder
1/8 tsp. garam masala
1 clove garlic, pressed
Pinch of grated lime zest
2 cups Japanese panko crumbs
1 tbsp. extra virgin olive oil
Freshly ground black pepper

Directions:

Pound chicken breasts until very flat, then cut into strips.  Mix yogurt, sriracha, ginger, masala, garlic, and lime zest into bowl.

Spread over chicken pieces and refrigerate for at least one hour, two hours being optimal.  

Press coated chicken pieces into panko crumbs, then place on foil-lined cookie sheet (I use non-stick foil).  Drizzle olive oil over chicken pieces, then crack pepper over chicken.  Preheat oven to 425 and allow the chicken to sit while oven heats.  This keeps the breading from falling off and it is on the delicate side.

Cook for 12 minutes on one side, then 12 on the other.  Flip one last time to make sure all is done, for about 5 minutes.  (If you use the basting sauce idea listed above, go easy on the sauce or your crumbs will turn to mush).

Serve with veggies to cool the tongue and more sriracha to start things up again!

Lowcountry Suppertime

I know, it's been a while.

Sorry for the lack of posting, things have been a tad hectic here in our household.  That being said, it's time to get back to cooking.  I may change this blog to, "Duncan's Dinners", or make an additional blog, one that caters to feeding two people on a budget. Your input is appreciated!

In the meantime, let's get going on tonight's dinner.

I'm whipping up a lowcountry soup.  Roasted chicken breast, chicken andouille sausage, okra, corn, and file powder (pronounced "fee-lay" and should have an accent on the 'e').  This recipe is a variation on chicken and sausage gumbo.  I am not a huge fan of rice, so I've left that out and am serving this with a whole grain baguette.

The inspiration for this dish came from my upbringing in the great state of Georgia.  I miss it every day!

Since I cannot be there in person with my Georgia pals, I can be there in spirit and this meal has loads of sassy spirit!!  I used pre-cooked sausages, browning them to lend flavor to my soup pot.  The Cajun seasonings added were used sparingly, as to cut down on sodium. If you want to further cut down on sodium, find a salt-free Cajun mix (I was unable to) and use chicken broth instead of stock.

To stay thankful to my Carolina living, I'm serving Highland Brewing Company's St. Terese's Pale Ale to go along with the soup and French bread.  

So stay dry, warm, and nourished today!

April's Lowcountry Sizzle Soup

Serves:  A Bunch o' Folks

Ingredients:

1 pound chicken breast meat, roasted and shredded

1/2 package chicken andouille sausage

(using the whole package will make it greasy and too spicy)

3 cans diced fire roasted tomatoes

1 carton chicken stock (like Swanson's Chicken STOCK, not broth)

1 onion, diced

1 bell pepper, diced

2 stalks celery, diced

2 tsp. olive oil

1/2 tsp. Cajun seasoning

1 cup frozen okra

1 cup frozen corn

1/4 tsp. file powder

Instructions:

Heat 2 tsp. olive oil in large stock pot.  Add sausages and brown on all sides.  Remove sausages and drain on paper towels, and once cooled, chop into bite-sized pieces.  Add celery/onion/pepper mixture and cover, sauteing for about 5 minutes or until soft.

Add canned tomatoes, stock, and 1/2 tsp. seasoning.  Simmer for 15 minutes, then if desired, lightly blend with an immersion blender.  

Add frozen okra and corn, as well as the sausage and shredded chicken.  Simmer for 15-30 minutes.  

Add 1/4 tsp. file powder.  Serve with your favorite sides, including a beer or sweet tea!  Enjoy!

That's Rubbish!

My dinner tonight was inspired by garbage.  Lots and lots of garbage.  And no, this isn't an episode of Hoarders...not exactly...

As a stay-at-home mom, sometimes you do what is normally categorized as husband chores.  In this case, I cleaned out our garage today.  (insert enthusiastic cheering here)  My husband hates this chore, yet it doesn't bother me much.  So as an early birthday present to him, I took the job off his to-do list.

Six black bags of garbage later and lots of choking on dust and debris, the garage sparkled.

Unfortunately, Cinderella still had all her "regular" chores to do.  This included dinner.  I got to thinking about all the garbage I'd tossed and suddenly, I was inspired.

A little bit of chicken, some Cajun chicken sausages, some veg, some beer, some blackening seasoning and - BAM - you have Cajun Trash for dinner.

Use what you have for this.  That's the fun part.  Actually, drinking the remaining beer was the funnest part of all, but we'll keep that our little mommy secret :)


Cajun Trash Heap
Serves at least four

1 small bag of Dutch yellow baby potatoes (or use baby new potatoes), quartered
1 yellow onion, roughly chopped
1 Granny Smith apple, peeled and roughly chopped
1 clove of garlic, pressed
4 links of Johnsonville Chicken Cajun Sausage
4 pieces chicken thighs, boneless skinless, cut into chunks
1 bottle beer, any kind
2 tsp. blackening seasoning (or Cajun, or whatever you'd like)
1 tbsp. olive oil
1 tbsp. honey
Salt for potatoes
Non-stick tin foil

Instructions:

Preheat oven to 425.  Line a large cookie sheet with non-stick foil.  In a measuring glass, pour 2/3 cup beer. Combine with the olive oil and seasoning.  Stir gently or it will foam up.

Place chopped potatoes, onion, apple, and garlic on cookie sheet.  Using your hands, combine veg and apple.  Pour half the beer mixture over.  Season mixture with salt.

Place sausage pieces in potato mixture.  Add chicken and remaining beer marinade in a small bowl.  Add honey, mix well.  Let sit for five minutes, then add chicken to the cookie sheet.  Discard remaining beer mixture.  Add more seasonings if desired.

Roast at 425 for 35-45 minutes, turning a few times to prevent burning. Potatoes should be fork tender and yes, sausages will split open and be crispy.  Just how we like 'em!

Enjoy your no-wash clean up, as you've used foil.  Or, you can hoard that foil in case you need it for later.

Just kidding :)