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Recipes
Periodically, I'll post here a new favorite recipe that I've tried and really
enjoyed. If you have some to share, email them to me, I'm happy to post
them here for everyone to try.
| Mediterranean Style Chicken |
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5 or 6 pieces chicken
3/4 cup dried prunes
1/4 green olives
1/4 c. dry white wine
1/4 cup red wine vinegar
3 2/3 tbs. extra virgin olive oil
3 tbs. chopped oregano |
1 1/3 tbs. chopped garlic
5/8 tsp red chili pepper flakes
5/8 tsp salt
2 1/2 bay leaves
1/2 cup dark brown sugar
1 1/3 tbs. chopped basil
2-3 tbs.capers |
Preheat oven to 350 degrees. Combine
chicken, prunes, olives, wine, vinegar, oil, oregano, capers,
garlic, chili pepper flakes, sale and bay leaves. Cover and
marinate in refrigerator in zip lock bag for a few hours.
Put chicken in single layer in casserole dish. Pour marinade
over chicken. Sprinkle sugar evenly over chicken. Wipe edges
of casserole clean. Bake chicken till golden brown, about 50
minutes.
Deb's real life tips: Feel free to substitute
kalamata olives for the green ones, raisins if you don't have
prunes, dried herbs work as well as fresh and play around with
the measurements. I rarely use measuring spoons - the palm of
my hand works just fine!
Susan from Washington emailed that she's 'sure' this chicken
recipe came from 'The Silver Palate' Cookbook. I don't have
that book and this recipe I altered this from a magazine, but
maybe they cribbed it from SP? So if credit's due, here it is! |
When Woman's Day was shooting a story for their February 2006 issue,
they wanted me posed in the kitchen. How often does any mom just stand
in the kitchen doing nothing? I felt like an idiot. I have never been
idle in my kitchen and don't know any women who have been! So I grabbed
a mixing bowl, cut up some apples and whipped together the Apple Walnut
Cake you see here. It's a huge favorite of my family's. In fact, when
my father-in-law comes to visit from Sweden, the first thing he does
is search the kitchen for this cake. If it isn't there, he feels unwelcome!
I bet anyone you bake this for will feel like they are very welcome
in your home!
I love Junior League cookbooks and this recipe came from one from
Atlanta!
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2 cups sugar
3 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups Wesson oil
3 eggs
1 teaspoon vanilla
3 cups chopped red apples (do not peel)
1 cup chopped nuts |
Sift together dry ingredients; add oil, eggs, and vanilla. Stir in the apples and nuts. Grease, but do not flour a tube pan. Bake at 350° for 1 hour. Cool 10 minutes in pan and turn out on plate. Serve with sweetened whipped cream.
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My kids loves to order in Chinese. I have finally found
a recipe that makes them think they are eating take out, when
in fact, it was Mom's cook in!
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1 1/2 pounds boneless chicken breasts – cut into thin strips
1 tbs oil
1 head of broccoli, cut into florets
1 tbs fresh ginger
2 tbs water
1/2 tsp crushed red pepper
1/2 cup chicken broth
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3 tbs Hoisin sauce
3 tsp Rice wine vinegar
3 tbs. Soy sauce (low sodium)
1 1/2 tsp cornstarch
5 garlic cloves minced
1/3 cup chopped peanuts, sa
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Heat 1 oil, add broccoli and ginger. Saute two minutes. Add water, cover and cook 2 minutes more. Set aside
Heat 2 other tsp oil, add the rest of the ginger, pepper and chicken. Cook stirring constantly until chicken is browned, about 4, 5 minutes. In separate bowl, whish broth, Hoisin sauce, soy sauce, vinegar and cornstarch. Add garlic. Add to chicken pan and stir until it thickens … one or two minutes. Add broccoli to reheat. Serve with peanuts and rice.
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