Ratatouille…

This is one of my favorite fresh veggie meals… Ratatouille! I know there are all sorts of versions of it, but this one here is the one I enjoy. It also freezes fairly well, usually ending up with a bit of extra liquid which is easily drained off once thawed. When the [...]

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Asparagus Time…

Here are my ingredients for a pasta dinner the other evening. Look at that asparagus! I was so excited to see the big, thick stalks when they first appeared at the grocery store. (I am talking asparagus here…) Which made me think that I have to get to the local garden center, because they should have some nice ones there too! It’s getting to be close to that time…

So, dinner was a light-ish pasta with whole wheat penne. I sauteed the asparagus with handfuls each of mushrooms, artichoke hearts and sun-dried tomatoes. And I really don’t have to say it, but some minced garlic was in there too. I let it simmer a bit with a lid mostly on to give it some juiciness. A sprinkling of shredded cheese on top and it was good for eats!

There’s something about asparagus with sun-dried tomatoes that I really enjoy. I also had the hankering for the artichoke hearts to give it a bit of that artichoke lemony touch. And mushrooms because, well, simply because they’re mushrooms. Same can be said for the garlic. Warm, light, springy and just what I needed…

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Lentil Feta Tomato Salad Recipe…

• 15-oz. can Lentils, rinsed and drained
• 2-3 Medium-Sized Tomatoes, chopped
• 10-oz. Feta Cheese, crumbled
• 1 bunch Green Onions, chopped
• 1 Tbsp Olive Oil
• 1 Tbsp +/- Fresh Basil, chopped (or herbs of your choice)
• 1 tsp Garlic Powder

Instructions: In order, mix everything together in a medium-sized bowl. Adjust seasonings to taste and refrigerate. Note that salt is not added, as the feta has enough saltiness to it. (Yes, I experimented and learned this the hard way.)

The salad, or spread, as I sometimes call it, is even tasty on its own. Often, I will put it into a wrap of some sorts, making a hearty and tasty lunch. Sometimes I’ll add a slice of Cheddar or Muenster cheese to it, if I’m feeling particularly cheesey…

This dish is best in the summer, with fresh tomatoes and fresh herbs. The basil can easily be adapted with what your herb preferences may be… I have a blend of Basil and Garlic that I actually used for the above picture, as fresh herbs were not available. Oh, also for the above dish, I substituted freeze-dried Chives for the Green Onions, as I did not have those on hand. The consistency of the lentils and the feta can turn this into a semi-creamy spread, if desired… just mix it together a bit more and with a bit more umpf. It’s a quick base for wraps, toast, or crackers. Actually, you could even add some lettuce too, for more of a sandwich effect. I use this a lot during the sunny months, as it’s fast, nutritious and creamy.

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A Buttermilk Dressing…

So I found myself with some extra buttermilk, left over from making Cheese and Chive Biscuits. I also found myself with an untested recipe for Buttermilk Ranch Dressing from Simply Recipes. So, I figured it was time to try it…

I made a few adjustments, and thought that it came out okay, overall. I can be quite picky about my dressings… I’m not a fan of mayonnaise, nor really vinegar, so it’s a narrow avenue that I have for choices. When I first put this recipe together, there was too much mayo-taste for me, so we added a couple of dashes of Worcestershire sauce, and a bit more lemon juice. That seemed to dilute the mayo taste, at least enough for me.

We ended up having this dressing a salad, some potato chips, and as a spread on a sandwich. It was pretty versatile. Here’s the recipe the way I made it, with the original linked above…

• 1 cup Buttermilk
• 1/4 cup Mayonnaise (actually, we had Miracle Whip on hand, so that’s what I used)
• 1 tsp+ Lemon Juice (I probably added another tsp at the end, to taste)
• 1/8 tsp Paprika
• 1/4 tsp Salt
• 1+ Tbsp Fresh Chives, chopped
• 1/4 tsp Red Pepper Flakes
• 1 Tbsp Worcestershire Sauce (added at the end, to taste)

First, stir together buttermilk and mayonnaise until blended. Add in remaining ingredients. Adjust to taste.

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In Need of some Whole Grain Goodness…

Which, this evening, will take the form of Brown Rice and Veggies. I can feel my body hollering for some whole grains and veggies. I’ve had quite a bit of meat the past few days, more so than I usually do. I’ve been a vegetarian in the past, but nowadays, I do [...]

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Easter Brunch Menu, a la Granny…

Ham (Delicious!)
Scrambled Egg and Ham Casserole
Veggie Casserole
Biscuits and Sausage Gravy
Cinnamon Rolls (Delicious!)
Fruit Salad

It was all a lovely brunch… And sometimes there is something to other people cooking and baking and not having to do anything oneself.    We just had leftover ham and cheese sandwiches for dinner, and I find myself a bit stuffed [...]

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Stuffed Chicken Recipe…

• Chicken Breasts (one per person), trimmed – I recommend not getting thin-cut breasts, as the chicken is butterfly cut in order to stuff them. Though I have thought of using the thin-cuts and rolling the stuffing into the chicken breasts… Just haven’t tried that one yet.
• Marinade: Olive Oil, Fresh Lemon Juice, other Seasonings to taste – Marinade for 2 hours or overnight.

Stuffing:

• 1-1/2 pkgs Cream Cheese, softened
• 1/2 jar (8-oz.) Roasted Red Peppers
• 8-10 Sun-Dried Tomatoes
• 1/2 jar (8-oz.) Artichoke Hearts, rinsed
• 8-oz. Feta Cheese
• For Topping: 12-oz. Shredded Mild Cheese – We used Chihuahua Cheese, but I imagine that Monterey Jack might also work well.
• For Baking: 1/4 cup Chicken Broth, for bottom of baking pan.

1. Blend the above ingredients together in a food processor until smooth. This mixture also makes a flavorful spread for crackers and/or sandwiches.

2. Trim, if necessary, and butterfly cut the chicken breasts. Here is good instructional video on butterfly cutting chicken breasts. *Disclaimer: I watched the video with the sound on mute… The visual angle just exactly how I did my cuts, but I can’t attest to what she is saying.

3. Place the chicken breasts between plastic wrap and pound flat. This part is kind of fun and enjoyable…

4. Scoop approximately 3 Tbsp. of the cream cheese mixture and spread along the center of each chicken breast. Top mixture with a light sprinkling of shredded cheese. Fold chicken breast over itself and mixture and secure with toothpicks.

5. Pour approximately 1/4 cup Chicken Broth in the bottom of a baking pan. Place stuffed chicken breasts side by side in pan. Sprinkle lightly with shredded cheese. Cover with foil. Bake in a 350 degree oven for about 25 minutes. (The broth and the foil will keep the chicken very tender and moist.)

Serve as desired. We had these with couscous and asparagus, and it was an absolutely delicious meal! The chicken kept a subtle lemony touch, and the stuffing was creamy and flavorful with the roasted red peppers and sun-dried tomatoes. It was a hearty, yet light dish… very satisfying but not overly filling. A definite big yum…

Here’s a picture of our first attempt at this recipe – they were a bit overstuffed (though still quite tasty). We also added thinly-sliced ham to the stuffing that time (see post here). I think the measurements and ingredients given above fit a bit better together…

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Back to Basics, Fancy Leftover Style…

Well, my parents were here visiting this past weekend. Food-wise, that meant one big homemade meal on Sunday afternoon, pizza Friday night, and a big breakfast/lunch out on Saturday. We also made some fudge for them to enjoy (and that they did!)

Tonight, we hit dinnertime with nothing particular at all in mind. I made some whole-wheat pasta to go along with sauteed mushrooms and garlic. Then D. came up with the idea to cut up the leftover stuffed chicken and add it to the mix. Also, we had leftover stuffing from Sunday, which consisted of a cream cheese, roasted red peppers, artichoke hearts and sun-dried tomatoes blend. That was the deliciously creamy sauce for our pasta, along with the leftover chicken cubes.

I wish I had some pics of our Sunday meal, but alas. This batch of stuffed chicken turned out best of all so far… Creamy stuffing in a perfect proportion, moist and tender chicken breasts, just a sprinkle of shredded cheese on top… All served with couscous, asparagus and dinner rolls. It was a light, yet hearty, springtime meal enjoyed with family. I’ll post the recipe for the chicken tomorrow… it’s a keeper!

Here’s the mushroom mixture with the leftover chicken. You can see the roasted red peppers and sun-dried tomatoes working their way in…

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Getting Antsy…

I’m getting antsy for the growing season and fresh veggie and tomato time. The picture above is from a home-grown tomato crop several years ago… Actually, it’s an August crop from (holy crap!) just shy of ten years ago now. Those tomatoes were canned, during a heat wave, at the end of an August, without air-conditioning. I will not, ever, be doing that again. I don’t do well in heat, so spending all day in the kitchen with pots upon pots of boiling water and mixtures is really not for me. The phrase ‘very cranky’ comes to mind…

However, I do love having home-grown and fresh tomatoes available, so I am much looking forward to that time again. And, the coming time soon, when more veggies and food goodness is fresh and locally-grown. I’ll have my own small tomato containers, and perhaps a small veggie garden at D.’s folks’ house for us all to enjoy. As the days lengthen in sunshine, my thoughts tend to grow as well. Come on Springtime!

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