Winner, Winner, Chicken Dinner

Maybe that should be Winner, Winner, Home-Canned Good Dinner? I don't know if you can make a full meal of my home-canned goods, but I have been known to have a dinner of just chips and salsa (with or without a margarita).

Let me begin by thanking you all for your support! This began as a quest to reach 500 Facebook followers for On My Plate, but the "likes" far surpassed that. Mid-week, we were so close to 600 likes that I tossed in the opportunity for another winner of the assorted home-canned goods packages, and with the assistance of some devoted fans, we made it. This giveaway has been incredibly awesome. Truly. I appreciate each and every one of you as readers of the blog.

So...without any further delay...the two (2!) winners drawn from the likes and shares of the Home-Canned Goods Giveaway post are:

Donna Roberts-Lutterll

and 

Kathy Van Cleave Riedy

Congratulations!!

Please contact me with a private message through Facebook or send me an email at onmyplate.justfran@gmail.com with your shipping information. 

And, just so there is truth in my title, here is a chicken dinner:

Chicken and Broccoli with Peppers

(adapted from Every Day with Rachael Ray)

1 1/2 cups rice

3 cloves garlic, thinly sliced

3 tablespoons soy sauce

2 tablespoons sugar

1 1/2 tablespoons cornstarch

kosher salt

freshly ground black pepper

3/4 pound boneless-skinless chicken breast, thinly sliced

3 tablespoons olive oil

1 bunch broccoli, broken into florets

1 red pepper, sliced

2 green onions, white and green portions sliced separately

Bring rice and 3 cups of water to a boil; lower the heat and simmer, covered, until the water is absorbed, about 20 minutes.

Remove from heat and let stand about 5 minutes, keeping warm.

Meanwhile, whisk together half of the garlic, soy sauce, sugar and 1/2 tablespoon cornstarch; season with salt and pepper.

Add the chicken and toss to coat; marinate for 20 minutes.

Whisk together 1/2 cup water and the remaining 1 tablespoon of cornstarch.

Heat 1 tablespoon of olive oil in a large skillet with the remaining garlic.

Add the red pepper strips, season with salt and pepper and cook for 1 minute.

Add 1/4 cup water and the broccoli florets, cover and steam until crisp-tender.

Transfer the vegetables to a plate.

Add the remaining 2 tablespoons of olive oil and heat until searing hot.

Add the chicken mixture and the white portions of the green onions, stirring, until the chicken is just cooked through.

Stir in the broccoli, then stir in the remaining cornstarch mixture.

Cook until the liquid thickens.

Remove from heat and stir in green portion of green onions. 

Serve with rice. (Serves 4)

Fridge Friday, Episode 15

I have given you 14 peeks into my fridge for Fridge Friday and today is number 15.

Someone asked if I clean the fridge before I take the photos. Usually, no. If I think about it, I will do a sweep of old leftovers and things past their prime on Wednesday or Thursday evening when I am cleaning up and washing dishes after dinner. Otherwise, I usually just throw open the doors (LOVE the French doors on this new fridge...enough that I wanted to replace the "O" in "LOVE" with a heart, but didn't know how to do that) and snap a pic. Today, I did pull the broccoli from the crisper drawer before I clicked the shutter. Otherwise, you wouldn't have been able to see the main ingredient for today's recipe.

Broccoli with Buttered Pecans is a fabulous way to dress up a plain old vegetable. Let's face it; many won't touch cooked broccoli without cheese sauce. In our house, Hubs has given his seal of approval for Pureed Broccoli, but our favorite preparation would be roasted with garlic and finished with a squeeze of lemon. However, you don't have to be Paula Deen to quickly saute steamed broccoli in butter with the nutty benefit of pecans. After all, it isn't *that much* butter. Just a pat. Just enough to balance with the crisp earthy flavors of the fresh, green broccoli. And, PECANS. Who doesn't like pecans? Well, maybe those with nut allergies. Sorry. Maybe then cheese sauce might be better. But, as for me, I won't turn down Broccoli with Buttered Pecans On My Plate.

Broccoli with Buttered Pecans

1 head of broccoli, cut into florets

1 tablespoon butter

3 tablespoons chopped pecans

1/4 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

Arrange broccoli in a steamer basket over boiling water.
Cover and steam 4 minutes, or until tender-crisp.
Plunge the broccoli into an ice bath to stop the cooking; drain well.
Meanwhile, heat a large non-stick skillet on high.
Add the pecans and reduce heat to medium. 
Stir or shake the pan for about 5 minutes until the nuts are toasted and fragrant. (Watch carefully; the oils in the nuts burn easily.)
Remove pecans from skillet and set aside.
Melt butter in same large non-stick skillet over medium heat.
Add broccoli, and pecans.
Season with salt and pepper.
Saute lightly, stirring gently, 2 to 3 minutes or until heated through. (Serves 4)

My Hubby, The Green Gobbler

I had planned to put together my full Thanksgiving menu along with hints, tips, and whatever else popped into my mind as I typed. However, between an out of control painting project that dominated my time until the morning of Thanksgiving, the actual preparations and cooking, and a tempermental computer system, I haven't accomplished that. I think it is time to let go of those good intentions. It just isn't going to happen.

Instead, I find myself coming back to green. I seem to have an obsession, huh? I have said before that I try to include a lot of green vegetables in our diet. Hubby likes to give me a hard time about this sometimes. He likes his veggies, but wouldn't complain if I just served him the steak without a salad. Thanksgiving was no exception. I wanted to include a Pureed Broccoli dish on our Thanksgiving table. In spite of Hubby's dislike of mashed foods, the leeks and bit of potato in this do appeal to him. He would prefer his broccoli be served with a cheese sauce, but he usually doesn't give me a lot of grief over this pureed sidedish.

After a very short night (up until 5:30am to finish painting project and cleaning and awake at 7:30am to get the turkey ready and bake the pies), I was very happy that things were going smoothly, and everything was ready when our guests arrived at 1pm. The turkey was moist and roasted to perfection; the mashed potatoes were creamy; the gravy was lump-free; all of the sidedishes came together without a hitch, and the pie crusts were flaky (thank heavens for Pillsbury). My mother had brought a ham for my anti-poultry father, and the table was sagging under the load of our Thanksgiving feast.

As we were passing the dishes around the table, Hubby nudged me and pointed to the scoops of both pureed broccoli and peas in butter sauce that he had just served himself. "There is too much green on my plate," he announced. His next act was to gobble up the Pureed Broccoli to make room on his plate for more dressing (or do you call it stuffing?). I had to laugh because I did notice when he had seconds of the broccoli a little later. :~)

Pureed Broccoli

4 ½ tablespoons butter
5 cups halved and thinly sliced leeks, white and pale green parts only
2 large russet potatoes, peeled and quartered
1 pound broccoli, separated into florets and stems (peel the woody skin from the stems)
6 tablespoons whipping cream
1 tablespoon fresh dill

Melt butter in a large skillet over medium heat.
Stir in leeks.
Cover and stir often until leeks are very soft (about 15 minutes).
Cook potato in salted water until almost done (about 15 minutes).
To potato and water, add broccoli stems (5 minutes) and then florets (5 minutes) or until tender.
Drain well and transfer to food processor.
Add leeks to the food processor and puree all.
Return puree to skillet and add cream, dill, salt and pepper.
Blend well and serve.