Three Things Thursday; vol. one

In case you haven't noticed, I have been having a little trouble with updating this blog. I could make the usual excuses, but you have heard them all before. (...and probably don't care. You came here for a recipe, right? Well hold on, it will be up sooner than you expected.)

In an attempt to revive my neglected ramblings with some current info, I am going to implement a new feature: Three Things Thursday. On random Thursdays, I plan to simply list three things. Two of the things may or may not be food related; they may be things I love; they may be things I hate, or at least intensely dislike; maybe I will talk about something I want to know more about or understand better. There are no rules, except that the third thing will be a recipe. Maybe it will tie in with the other two things, maybe it won't. I want to keep it simple. I hope it will jump start real blogging for me (but, no promises).

So, here goes with my first Three Things:

1. Herbs on the window sill. It is that time of year when a few nice days cause me to break out the flip flops and get the itch to garden. Then, a Spring snow storm hits along with the reality of the season. Herbs on the window sill are the best remedy for me (and locally available at Solar Barn Greenhouse).

2. BeautiControl Ultra Care+ Daily Complexion Refiner, I have finally outgrown the oily skin of my youth, but it has unfortunately been replaced by a few dry flakes. This cleanser makes a difference for me. A big difference. It isn't too drying, and doesn't leave my face feeling greasy. I tend to alternate it with another basic gentle cleanser and use every other day for my best face forward. (If you want to get to know a BeautiControl consultant, drop me a comment. I know a guy that knows a guy that knows a guy. Or, something like that. Disclaimer: I don't sell it myself and receive no kickbacks whatsoever for mentioning it in this list.)

3. Chicken with Mushrooms and Marsala. Chicken with a pan gravy that is perfect over mashed potatoes. These days, I tend to prep my chicken breasts as cutlets or paillards. The chicken breast is placed on the cutting board and held flat with one hand while a sharp knife slices horizontally the length of the breast. Two portions are formed with relatively uniform thickness. They cook quickly without drying out and provide a reasonable serving size.

Chicken with Mushrooms and Marsala
(adapted from Cooking Light)

2 boneless-skinless chicken breast halves, sliced lengthwise into cutlets

4 teaspoons flour, divided

kosher salt

freshly ground black pepper

olive oil

1/2 cup chopped onion

5 garlic cloves, thinly sliced

2 cups cremini or button mushrooms, sliced

1 teaspoon dried oregano

1/2 cup dry Marasala wine

1 cup chicken broth

1 cup cherry tomatoes, halved

fresh basil leaves

Season 3 teaspoons flour with salt and pepper. Dredge chicken in flour mixture.
Heat a large skillet and coat with olive oil. Add chicken; cook 2-3 minutes on each side, or until done (don't overcook; these are thin pieces of chicken). Remove from pan; cover and keep warm.
Add a little additional oil to the pan. Saute onion and garlic until onion is tender, but not yet translucent. Add the mushrooms. Season with salt and oregano. Saute until mushrooms have released moisture and are tender. Sprinkle with 1 teaspoon flour and stir. Cook just a minute to remove the raw flour flavor.
Stir in wine and broth. Bring to a boil. Reduce heat to simmer and add the chicken and tomatoes to the pan sauce. Simmer 2 minutes until chicken is heated through (turning chicken once).
Serve over noodles or mashed potatoes and garnish with fresh basil. (Serves 4).

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)

Cinco de Mayo

May 5^th. Literally.

Most of us know it is a Mexican holiday; some wrongly assume it is Mexican Independence Day. That commemoration of the declaration of war against Spanish colonial government in Mexico is celebrated on September 16.

Cinco de Mayo is actually the observance of a triumph in a battle against France. My understanding is that when the Mexican government claimed their country was too poor to pay outstanding debts to foreign countries, the French decided that it would be an opportune time to carve out their own claim in Mexico. War was declared, and troops were sent. Against the odds, one small Mexican community managed to claim a victory over the French armies at Puebla. This win bolstered the resistance movement among the Mexican people, and after a lengthy, 6 year battle, France withdrew. 

Oddly, aside from Puebla, where the famous battle occurred, I am told that most of Mexico doesn’t actively celebrate Cinco de Mayo. It is just another day. Banks and schools are open, as it is not a federal holiday.

In the United States, we’ve never met a holiday we don’t like to celebrate. Areas with a greater Mexican-American population host festivals, parades, and parties for Cinco de Mayo which honor Mexican culture and heritage. For much of rest of the nation the holiday is synonymous with “2 for 1” taco and margarita deals. While this is a more commercial and less authentic observance of the historical significance of Cinco de Mayo, tacos and margaritas are certainly delicious. I am on board. 

Tostadas are open-faced crispy tacos, and throwing together Chicken Tostadas with Tomatillo Cream would be a great way to celebrate Cinco de Mayo. Shredded rotisserie chicken is tossed with smoked paprika for a grill-like flavor, piled over a creamy, but slightly spicy sauce, and topped with fresh salsa and cheese. If you can't find tostada shells, it only takes a minute to crisp a few corn tortillas in hot oil.

Chicken Tostadas and Tomatillo Cream

 (adapted from Cooking Light)

1/2 cup sour cream

1/4 cup tomatillo sauce or green enchilada sauce or salsa verde

1 tablespoon chopped roasted green chiles

1 cup tomato, chopped

2 tablespoons onion, minced

2 tablespoons fresh lime juice, divided

1 small garlic clove, minced

1 tablespoon fresh cilantro, chopped

1 tablespoon jalapeno pepper, minced

2 cups shredded skinless, boneless rotisserie chicken breast

1/4 teaspoon smoked paprika

1/2 cup shredded cheddar cheese

1/4 cup sliced black olives

6 corn tostada shells

Combine sour cream, tomatillo sauce, and green chiles in a small bowl; season with salt and pepper to taste.

Combine tomato, onion, 1 tablespoon lime juice, garlic, cilantro, and jalapeno in another bowl; toss well.

Toss chicken with remaining 1 tablespoon lime juice and smoked paprika.

Spread some tomatillo cream on each tostada shell; top with chicken and salsa. 

Sprinkle cheese and black olive on top and serve with lime wedges. (Serves 4 {2 tostadas each})

Take It, or Leave It

Last year, a group of friends and I headed to St. Paul, Minnesota to attend Pink's concert in her Truth About Love Tour. This was my second concert with the fabulously fearless performer. I love the power of her voice, the raw emotion of her lyrics, and the energy of her shows. She is an incredible artist, and did not disappoint us with her top notch performance.

After the concert, we spilled out into the streets with thousands of other music lovers, and the masses, naturally, filled the nearby watering holes. To say that the businesses were crowded is an understatement. It was standing room only as we darted from one establishment to the next in search of a table, some nourishment, and refreshment. We visited with a few other friends that had made the trip to the concert and ultimately decided that our best course of action was to get a cab and head back to our hotel. The crowds were brutal, and we were hungry. At the hotel, we could order a pizza and open the bottles of wine each of us had smuggled in our suitcases. Simple plan, right?

It wasn't so simple. It was March and there were bitter cold windchills that night. Of course being the practical women that we are, we were dressed for a pop concert, not the winter weather. First, we all tried standing together and hailing a taxi. A couple cars stopped and rolled down their windows, but when we named our hotel that was only a few blocks away, they drove off. Really. They decided to leave us standing there in the cold. After awhile, we took turns trying to get a cab to bless us with the privilege of being their fare while the rest of the group stood just inside the doors of a bar to keep warm. It wasn't just cold. It was miserable. And, the taxicabs kept, one after another, driving away.

Finally, one friend comes running into the warmth of the bar and grabs us. Another friend has scored a ride for us! Awesome! We can't believe the luck! We all piled into the dark sedan with a slight, young man behind the wheel. Then, I noticed there was no meter. There was no radio to connect this car with a dispatch office. This was not a cab. This. Was. Not. A. Cab. Yikes.

There were four of us and only one of him. A couple of these women worked out regularly and one handled all her farm chores in addition to her full-time job of nursing. Additionally, we all were empowered by the music of Pink. We could handle this. There was nervous laughter about our predicament and jokes about how he had better not be taking us to the country to kill us because we could kick his butt. It was a tense moment as the driver made a u-turn, but it wasn't to kidnap us, it was only so that we could arrive on the right side of a one-way street in front of our hotel. In the end, he dropped us off at our front door, provided some lively chit chat about the concert scene in St. Paul, and almost sheepishly asked for only $20 for the ride. We were safe. We ordered pizza. It was all just a story to tell about our wild night with Pink.

Still, we couldn't believe the number of legitimate taxi drivers that either didn't stop at all or drove away as soon as they learned our destination was not a big fare. I had no idea when presented with take it or leave it, they would leave us there on the curb. I am incredibly thankful for kind, random drivers that venture out to make a buck or two after crowded concerts and save the day. (And incredibly thankful ours wasn't a serial killer.)

Like a St. Paul cab driver, I can take or leave most Chinese food. I find many menu items too sweet, too salty, too...not suiting to my tastes. Given the option to take it or leave it, I leave it. Except for Kung Pao. It is the dark sedan that saves the day for me. The extra heat of the dried peppers really makes the difference for me in these dishes. An area steakhouse is owned by a Vietnamese family, and Kung Pao is included in their menu. You guessed it. I don't leave it. I take it. Almost every time we dine there.

This Kung Pao Chicken isn't quite the same as that famous at The Homesteader, but it is a very good home-cooked version. Dark sesame oil adds a flavor hit to the dish. Instead of the broccoli and red onions that I often see along side the chicken in a Kung Pao dish, this recipe includes crisp snow peas and red peppers. It is colorful, flavorful, and quick for a weeknight meal. Take it, or leave it.

Kung Pao Chicken

(adapted from Cooking Light)

2 tablespoons dark sesame oil

1 cup chopped onion

2 garlic cloves, minced

1 pound boneless-skinless chicken breast, cut into 1-inch pieces

3/4 cup water

3 tablespoons soy sauce

2 tablespoons corn starch

1 teaspoon brown sugar

1/2 teaspoon fresh ginger, minced

1 1/2 teaspoons crushed red pepper flakes

1 large red pepper, cut into strips

1 cup snow peas, trimmed

2 tablespoons chopped dry-roasted peanuts (cashews are good, too)

Heat sesame oil in a large skillet over medium-high heat.
Add onion; saute until softened. 
Add garlic; cook 30 seconds, stirring constantly.
Add chicken; saute until chicken begins to brown.
Combine water, soy sauce, corn starch, brown sugar, fresh ginger, and crushed red pepper flakes. Stir until sugar is dissolved.
Add mixture to pan, bring to a boil.
Add bell pepper and snow peas to pan; cook until crisp-tender and sauce thickens.
Sprinkle with nuts and serve with rice.  (Yield: 4 servings)

South Dakota Magazine Recap

It is time once again for an update of my recent submissions online at South Dakota Magazine.  I have been contributing articles and recipes to their website every couple of weeks for just over a year and have really enjoyed the process.

Some of these recipes may have already appeared On My Plate, but they are tried and true favorites that have really fit into my menus (and I hope yours).

In November, one second grader was spot on when he told me that I would be hungry later because I didn't finish my lunch. If I would have been feasting on an Open-Faced Hot Chicken Sandwich with Mushroom Gravy, nobody would have had to told me twice to clean my plate.

South Dakota Public Radio noticed another story I shared in November about holiday letters. The accompanying recipe for Green Salad with Pomegranate and Mandarin highlights the juicy bits unlike some seasonal greetings.

December brought a revival of a classic craft that while great as Christmas ornaments could be adjusted to any holiday with the proper cookie cutter shape. Cinnamon Applesauce Ornaments smell so good that they shouldn't be limited to just the Christmas tree.

Garlic and Lemon Salad Dressing is my stand-by for quick salads and has helped me keep off the 10 pounds that I lost during my tonsillectomy. Tip: It is also a great marinade for chicken.

For about two seconds, I considered brewing my own beer from my Christmas tree, but instead used a really flavorful ale to make Beer Brined Pork Chops with Onions.

I gave my endorsement to silly food holidays and celebrations with Brownie Cherry Cheesecake. It really is a party in your mouth.

My most recent South Dakota Magazine submission promotes the great works of Dakota Dachshund Rescue. Our family expanded with the adoption of two more little wiener dogs, and our waist lines are expanding with Deviled Chili Cheese Dogs.

As I look ahead at recipes and ideas for future articles, I wonder what you would like to see? Have a local delicacy that you think deserves to be shared state-wide? Add your suggestions in the comments, and I will see what I can do.

Smells Like Feet, But Good to Eat

Our 90-degree and above temperatures with humidity that you could cut with a knife probably doesn't leave anyone craving a delicious, steaming bowl of Curried Chicken and Rice Soup. However, I bet you are wearing sandals or flip-flops. Have you tended to your tootsies?

Last month at South Dakota Magazine, I put out a request for all men and women to care for their feet this summer. Can you oblige? (And, do try the soup when the days cool off a little. Curry is distinctive, but heavenly.)

Curried Chicken and Rice Soup - Smells Like Feet, But Good to Eat

Pretty Peas

Warm spring weather has me thinking about gardening. I always plant the same things: tomatoes, peppers, zucchini, acorn and/or butternut squash, cucumbers, radishes, some lettuce and spinach, and my herbs. Last year, I added strawberries to my garden, and I am in love with the asparagus patch. I have tried my hand at Brussels sprouts, kohlrabi, cabbage, broccoli, and cauliflower, but am not fond of the never ending battle to keep the little green worms at bay.

Basically, I am a lazy gardener. I think that is why I haven't planted green beans. I have memories of what seemed like hours and hours spent picking green beans from my mother's garden as a child. (Followed by hours and hours of sweating in a hot kitchen over a pressure cooker to can said green beans in mason jars as a store for winter.) I love green beans, but those hours and hours are lost forever...not that I probably had anything better to do.

This spring, this lazy gardener has a desire for green beans and peas. I am not sure that my small garden space can handle enough rows to be worthwhile (while still limited to few enough rows to hold my interest without seeming taxing). Pretty peas of fresh sweetness. Crisp, but tender green beans. I am thinking about it. We will see what I plant...

Chicken Cutlets with Creamy Mushrooms and Snow Peas

(adapted from Food Network Magazine)

2 boneless, skinless chicken breasts

kosher salt

freshly ground black pepper

2 tablespoons olive oil

flour, for dredging

1 tablespoon unsalted butter

1/2 small yellow onion, chopped 

8 ounces mushrooms, sliced

1 1/4 cups chicken broth

3/4 cup heavy cream

2 cups snow peas, stemmed and sliced

Preheat oven to 200F.
Butterfly the chicken breast.
Place chicken between two sheets of plastic wrap and pound with a meat mallet until uniform thickness.
Cut each chicken breast into 2 pieces (making 4 portions).
Heat oil in a large skillet over medium heat.
Season the chicken with salt and pepper.
Dredge the cutlets in flour, shaking off any excess.
Cook until golden, about 2 minutes per side.
Transfer to a baking dish; cover loosely with foil; keep warm in the oven.
Add the butter to the hot skillet.
Add the onions and saute until tender.
Add the mushrooms and brown.
Pour in the broth and bring to a boil, scraping up any browned bits from the bottom of the pan.
Cook until the liquid is reduced by half, about 3 minutes.
Add the cream and boil until sauce thickens slightly, about 3 additional minutes.
Stir in the snow peas and heat through.
Season with salt and pepper.
Serve the chicken topped with the creamy vegetables. (Garlic mashed potatoes are a great comfort on the side.) (Serves 4)

Fee Fi PHO Fun

Disclosure: I know that I didn't use "PHO" correctly in the title. The pronunciation is not with a long o sound, but rather with a short u/dipthong uh. So...my title says "Fee Fi FUH Fun." Not nearly as clever, huh? Oh well. Pardon me and my fun. Let's just get on with the blog post...

I met a friend for lunch the other day, and imagine my surprise at discovering that the same area steak house (The Homesteader) where the Vietnamese owner has delicious Kung Pao on the dinner menu also offers Pho for lunch. Pho! Available right in my back yard! It isn't actually listed on the menu, and when ordering, you just ask for the "Vietnamese soup," but it is Pho, and it is heaven in a bowl for me.

When first introduced to Pho by another sassy and beautiful friend in Forth Worth, TX, I was plopped down in front of a steaming bowl of brothy noodles, a plate of delicate, thin slices of raw beef, a platter of herbs, and a big bottle of fiery Sriracha Sauce. I carefully sprinkled the herbs into the fragrant soup, squirted with hot sauce, dunked the slices of beef into rich and flavorful broth, and was soon slurping those noodles like there was no tomorrow. It was divine.

Since that Texas visit, I have searched out a place in my area "big city" that specializes in this delectable soup, and visit it often. However, to find Pho just a few miles down the highway from my home is incredible. It seems like the food heavens opened up for me...if only we also had local sushi.

I should learn to make Pho at home, but haven't yet tackled that challenge. I don't think the slow simmered broth would be difficult to make, I just tend to lack patience...and have to remember to add the rice noodles to my grocery list one of these days. In the mean time, how about a switch in cultures to try a soup with Mexican flavors?

Like Pho, Chicken and Hominy Soup is brothy and topped with fresh herbs. This simple Mexican soup, takes a short cut by using prepared stock (that is infused with onions, garlic, jalapenos and just a hint of cumin), and hominy replaces the noodles of its Asian friend. Just like Pho, a squeeze of lime over the bowl just before eating brightens it up so well. Chicken and Hominy Soup isn't Pho at all, but it isn't meant to be. It is simply an effortless soup that I loved On My Plate.

 

Chicken and Hominy Soup

(adapted from Cooking Light)

1 tablespoon olive oil

1 3/4 cups chopped onion (about 1 medium)

3 cloves garlic, minced

1 jalapeno pepper, seeded and finely diced

2 cups shredded chicken (I rubbed a large chicken breast with olive oil & steak seasoning and roasted, but rotisserie chicken or any leftovers would be good.)

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin

1 (14-ounce) cans chicken broth

1 (15.5-ounce) can hominy, rinsed and drained

1/2 cup thinly sliced radishes

2 tablespoons fresh cilantro leaves

4 lime wedges

Heat olive oil in a large pot over medium-high heat. 

Add onion to pan; saute until translucent.

Stir in garlic and jalapeno; cook just until tender.

Add chicken, pepper, cumin, and broth; bring to a boil.

Reduce heat and simmer 5 minutes.

Stir in hominy; bring back to a boil.

Cook 5 more minutes.

Ladle into 4 bowls; top each with sliced radishes and fresh cilantro.

Serve with lime wedges. (4 servings)

Happy Birthday To Me!

Today is my birthday. Want to celebrate? It is a gorgeously crisp and sunny autumn day that is begging for a night on the patio. I will light a fire in the fire pot, and we can just chill. OK???

Well...maybe not. My Hubs has plans to meet friends for dinner out tonight. But, sometime soon, we need to get together for some casual fun. Deal? Let's have Chicken Enchilada Dip.

 

Chicken Enchilada Dip

1 pound boneless, skinless chicken breasts, grilled and shredded (I season my chicken with fajita seasoning or even Montreal Steak Seasoning prior to grilling.)

1 (8 ounce) package cream cheese, softened

1 cup mayonaise

1 (8 ounce) package shredded Mexican blend cheese

1 (4 ounce) can diced green chili peppers

1 jalapeno pepper, finely diced (use more is you like more heat)

In a medium bowl, combine shredded chicken, cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
Transfer the chicken mixture to a medium baking dish.
Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.

Chicken

A few weeks ago, Hubs and I spent a Sunday afternoon tearing out the decking for our old house front porch. The porch has been sagging forever and featured prominently on our to-do list for several years. However, as usual, the farm had been eating up every one of Hubs' spare minutes. I was excited that he had finally found time that day, and eagerly loaded the sections of rotting, old flooring into the back of the pickup as Hubs cut them out. It soon became apparent that this wasn't just a quick job. Under the porch, framing and supports were also rotten or non-existent. Basically, my rocking chairs might as well have been held up by butterfly wings. Fixing the porch correctly would be a big job.

As (bad) luck would have it, the temperatures decided to soar that first week of porch renovation. A heat index of at least 110 degrees was the norm. It was miserable in the sweltering heat, but I tried to help the best I could with the project. This is when one of my biggest fears reared its ugly head --my fear of heights.

Don't laugh. I know that it doesn't seem like replacing my porch floor should have anything to do with feeling all wobbly and jittery, but it did. Hubs glided back and forth over the exposed joists like a gymnast on a balance beam. I, on the other hand, was paralyzed with fear even though I was only 3 feet off the ground. I was chicken. Bwuck. Bwuck. Bwuck.

This chicken lunged from one point to another grasping whatever I could to hold on. I should be glad that I had control of the camera to document this renovation project, and there are no shots of me with fear in my eyes (or shots of me with hurt and anger in my eyes...but that is another story). I was a chicken, but I did what I could to keep the project moving. Ultimately, a beautifully solid floor is in place, has been sanded, and has one coat of stain. I am waiting for the humidity to allow the stain to dry enough for another coat...and praying that the painter dude shows up soon to finish the (overdue since last year's hail storm) repainting of the rest of the house. This chicken felt the heat and (kinda) rose to the occasion.

Chicken that also feels a little heat and more than rises to almost any occasion is Chipotle Chicken with Creamed Spinach. This smokey chicken dish is originally from Rick Bayless and has the perfect amount of heat. It is special enough to be a "for company" dish, but easy enough to grace a weeknight table. We love serving it with crusty bread to mop up the delicious sauce, and leftovers are fabulous for lunch the next day. I am not chicken to have Chipotle Chicken with Creamed Spinach On My Plate.

Chipotle Chicken with Creamed Spinach

(adapted from Rick Bayless)

3 chipotle chiles in adobo, finely chopped

2 1/2 cups whipping cream

4 medium boneless skinless chicken breast halves

1/2 cup chicken stock

10-12 cups baby spinach, chopped

1/2 teaspoon salt

Combine the chopped canned chipotles with 1/2 cup of the cream in a Ziplock bag.
Add the chicken breasts to the bag, seal and refrigerate for several hours. (The longer you marinate, the more the chiles season the chicken.)
After marinating, preheat the broiler.
Arrange the chicken breasts in a baking dish just large enough to hold them comfortably.
Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.
Turn the chicken over, drizzle the remaining cream around them and return to the broiler.
Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.
Scrape the cream mixture into a large saucepan and add the broth and the spinach.
Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.
Season with salt, then spoon around the chicken breasts to serve.

Bubbles!

Did you have a little leftover champagne after ringing in the New Year? Hopefully, you made mimosas for January's first brunch, but if you were at a loss, I have an option for your next partial bottle of bubbly.

I must admit that I have never had real champagne. You know, sparkling wine from that special little region of France that is Champagne. I have had sparkling wine (of undetermined origin...in other words, I didn't pay attention to where it came from other than a green bottle). At one time, I had a lot of sparkling wine and when the headache cleared, I decided that a glass now and then to celebrate, or a mimosa with a special (or not-so-special) breakfast or brunch is enough for me. But, Champagne Chicken is another story. I find myself dipping into the light, creamy sauce again and again. Smother the chicken? Yes, please. Spoon some sauce over the rice? Of course! Dip forkfuls of broccoli (or whatever veggie) into the gilded melange? For sure! Swirl a crusty chunky of bread around my plate and lick my fingers to get every last drop? Oh.My.Gawd.YES.YES.YES.

Needless to say, I like Champagne Chicken, and every time I have a few extra bubbles hanging around, I celebrate it On My Plate.

Champagne Chicken

2 boneless, skinless chicken breasts

1/3 cup flour

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1/4 cup unsalted butter

2 teaspoons olive oil

1 1/2 cups champagne/sparkling wine...or, if you don't do alcohol, chicken stock and a little splash of white wine vinegar for the tartness might work (I haven't tried it)

1 teaspoon fresh rosemary, chopped very finely

1 cup heavy cream

Butterfly the chicken breasts to cut each breast into 2 thin(ner) slabs. (Yielding 4 portions.)
Using a meat mallet, flatten the breast portions.
Combine flour with salt and pepper in a shallow dish; dredge the chicken in the mixture.
Meanwhile, in a large, heavy skillet melt butter and olive oil.
Add chicken and saute 2-3 minutes on each side; turning to brown both sides.
Add the champagne and finely chopped rosemary; simmer for 12-15 minutes.
Remove the chicken to a plate; tent with foil to keep warm.
Whisk a little of the remaining dredging flour into the simmering liquid, maybe a tablespoon at most.
Add the cream; stir well to combine. 
Bring sauce to a simmer to combine flavors. 
At this point, you can return the chicken to the sauce and heat through, or just serve the chicken with sauce spooned over the top. (More champagne sauce is always better.) (4 servings)

Grapes of Wrath

I think that Hubs thought I was punishing him when he first came home to a Chicken and Pesto Pizza that had sugary red grapes scattered under the gooey, melted cheese. Grapes? On Pizza? WARM grapes on PIZZA??!?? One taste calmed his indignation. It is good. Damn good. This isn't any ordinary pizza. It is the difference you have been searching for among the goopy, red-sauced, pepperoni pies. Don't be trapped with the ordinary. Try it. There is absolutely no wrath for Chicken and Pesto Pizza with Red Grapes On My Plate.

 

Chicken and Pesto Pizza with Red Grapes

pizza crust (refrigerated, frozen, or homemade...your choice)

1/3 cup pesto (refrigerated works, but homemade is best)

1 1/2 cups seedless red grapes, halved

1 cooked chicken breast, shredded (rotisserie chicken or leftover grilled/roasted, whatever is in your fridge)

3 cloves garlic, thinly sliced

1/2 - 3/4 cup shredded mozzarella cheese

3 tablespoons grated Romano cheese

fresh cracked black pepper

1/4 cup green onions, sliced

Preheat oven to 425°.
Prep dough for pizza (pat, spread, unroll, whatever you have to do).
Spread pesto evenly over dough, leaving a 1/2-inch border around edges. 
Arrange grapes evenly over dough; top with chicken and garlic.
Sprinkle with mozzarella and Romano.
Top with fresh cracked black pepper. 
Bake at 425° for 15-20 minutes or until crust is golden brown. (If you use a premade crust, this bake time will be reduced until the cheese is melty and toppings are headed through.)
Sprinkle with onions.
Slice into 12 wedges. (Serves 6 average servings, but just Hubs and I usually eat an entire pizza alone.)

Makeover

Last year, we had an issue with the old house plaster ceiling in my closet. It decided that after almost 100 years of being a ceiling, it was tired of hanging out up above the room and found its way to the floor...crumbling over my clothes...and shoes...and handbags...and everything else I had stashed in that black hole known as my closet. I was forced to sort and wash everything as I pulled it from the debris. Clean-up involved arranging my wardrobe in half-hazard piles in the spare rooms. Plans were made for the ceiling repair. Paint and plaster were purchased. Organizers were researched. Then, just like everything else in my life, stuff happened. Hubs got busy with farm things; other commitments took all our time. My closet was a bare, empty ruin waiting for some much needed attention...and waiting, and waiting. For the past year, I have gotten dressed by pulling items of clothing from an ugly mess of tottering stacks in weird locations around the house. Don't peek in my windows in the morning. You may likely see me running from one end of the house to the other in various states of dress or undress with random articles of clothing in hand searching for the piece that I really want (or that actually fits my expanding frame~sigh).

Now, somehow, in the middle of the repairs and mess after the hail storm, we found some time to get back to work on my neglected closet. The plaster has been smoothed and sanded. And after an evening with oil-based primer in the non-ventilated space led to some very unpleasant nausea and dizziness, we have beautiful, white walls and a ceiling eager for paint. (Neither Hubs, nor I, have plans to become huffers after that experience.) The closet makeover makes me realize that so much of the clothing that I have been fighting with for a year needs to go. Why do I need 12 black skirts when I always wear the same one? Am I ever really going to be thin enough to want to wear those white pants again? Let's face it. I won't be sporting that hot pink sweater ever. Really. My wardrobe needs a makeover before it is returned to my *hopefully soon* renovated closet.

On My Plate, I recently gave one of our tried and true menus a makeover. Chicken Fried Chicken with mashed potatoes and gravy is an ultimate comfort meal for us. We don't indulge in the sinfully good, fried luxury often, but when we do, we go all out. Tenderized chicken is dipped in buttermilk, seasoned flour, and buttery cracker crumbs before bathing in hot oil until crispy, but melt-in-your-mouth tender. The mashed potatoes are made with butter and cream. Thick, milky gravy covers the entire plate. It is pure heaven...or pure sin, depending on your dietary frame of mind.

I didn't think that our comfort food needed a makeover. There were no falling ceilings to prompt a radical change On My Plate. I just happened to see a recipe request in an old Bon Appetit. A Seattle restaurant serves up a plate of fried chicken with Roasted Poblano Mashed Potatoes and Chorizo-Thyme Gravy. It seemed like the perfect makeover for my Chicken Fried Chicken. I love food with a little heat, and while my traditional menu was comforting, spice would be a great flavor addition.

I kept the prep for my Chicken Fried Chicken the same. I also followed the printed recipe for the Roasted Poblano Mashed Potatoes. It was with the Chorizo-Thyme Gravy that I made a few adjustments. I believe that the restaurant used the Mexican type of chorizo which is a loose, ground, seasoned sausage. They cooked and crumbled it before creating the roux as the base for the gravy. I haven't had positive experiences with that type of chorizo. I considered subbing some other spicy ground sausage, but had some Spanish-style chorizo on hand and went with that cured, firm sausage instead. Diced finely and heated with the onions, it imparted a smokey aura to the milky gravy. It was a perfect makeover that landed Chicken Fried Chicken and Roasted Poblano Mashed Potatoes with Chorizo-Thyme Gravy On My Plate. 

Chicken Fried Chicken

4 boneless skinless chicken breasts

1/2 cup flour

1/4-1/2 teaspoon fresh ground black pepper

3/4-1 cup buttermilk

1-2 cup finely crushed buttery crackers (I usually need 1.5 sleeves of Club Crackers)

3 tablespoons peanut oil (or canola oil)

Preheat oven to 350F.
Pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat mallet or rolling pin; set aside. (This is the most awesome way to relieve tension...especially if you haven't had a real closet in almost a year.) 
Combine flour and pepper in a shallow dish.
Pour buttermilk into a second dish.
Spread crushed crackers on a plate.
Submerge chicken breasts, one at a time, into the buttermilk
Dredge in seasoned flour.
Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
Heat oil in a 12-inch skillet over medium-high heat.
Add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through. (Will have to do this one or two pieces at a time.)
Remove to oven safe platter or cookie sheet (I use a baking stone); place in oven to keep warm. (Serves 4)

Roasted Poblano Mashed Potatoes

2 large, fresh poblano chiles

4 pounds unpeeled red-skinned potatoes, cut into 1 1/2-inch pieces

1 cup half and half

1/2 cup butter (the real deal, no *shudder* margarine)

1 cup sour cream

Preheat the oven to 500F.
Place the whole peppers on a sheet pan in the oven for 10-15 minutes, roast until the skins are completely wrinkled and the peppers are charred, turning them occasionally. 
Remove the pan from the oven.
Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes.
Peel and seed chiles; chop coarsely.
Cook potatoes in a large pot of boiling water until tender, about 14 minutes.
Drain well; transfer to large bowl.
Meanwhile, heat cream and butter in heavy small pot over medium heat until butter is melted.
Add warm butter mixture to potatoes; mash. (We like "smashed" potatoes with some chunks.)
Stir in sour cream and chopped chiles.
Cover with foil to keep warm. (Serves 4-6)

Chorizo-Thyme Gravy

1 tablespoon olive oil

1.5-2 ounces finely diced Spanish-style smoked Chorizo sausage

1/2 cup finely diced onion

1-2 tablespoons flour

1 1/2 teaspoons Worcestershire sauce

2 cups heavy cream

1 cup milk

1 tablespoon chopped fresh thyme

1 tablespoon chopped serrano chile (optional, we didn't have it on hand and left it out this time)

Heat oil in large saucepan over medium-high heat.
Add chorizo and onion; saute until onion is translucent.
Add flour and Worcestershire; cook 2 minutes, stirring often.
Add cream and milk; reduce heat to medium and simmer 6 minutes, stirring constantly.
Mix in thyme and serrano (if using).
Stir until gravy coats the back of spoon, about 2 minutes. 
Season with salt and pepper. (Serves 4-6)

Doin' the Gnocchi Pokie

An adaptation of a Rachael Ray recipe (yes, lots of those hitting the menu plan right now as I sort through and toss my stacks of Everyday with Rachael Ray magazines) had us dancing the gnocchi pokie on Sunday evening. Creamy Chicken with Gnocchi Dumplings is a modern twist on chicken and dumplings that was so good Hubs stuck his plate back in for a 3rd helping. Even non-gnocchi lovers might turn themselves around for this stick-to-your-ribs kind of comfort food dinner that starts with chicken breast in a creamy gravy and adds gnocchi for a last simmer. That is what it's all about with Creamy Chicken with Gnocchi Dumplings On My Plate.

Creamy Chicken with Gnocchi Dumplings

1-pound package potato gnocchi

4 tablespoons butter (divided)

1 onion, chopped

1-2 cloves garlic, minced

12 ounces boneless, skinless chicken breast, cut into strips

kosher salt

fresh ground black pepper

2 tablespoons flour

1 cup chicken broth

1 cup half-and-half

2 chopped green onions (optional)

Cook the gnocchi according to package directions; drain.
Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat.
Add the onion and garlic and cook, stirring often, until softened, about 5 minutes. 
Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.
Add the remaining 2 tablespoons butter and melt. 
Sprinkle the flour over the melted butter, chicken, and onions; cook until toasted, about 2 minutes. 
Stir in the chicken broth, bringing any browned bits up from the bottom of the skillet and incorporating; bring to a boil. 
Add the half-and-half.
Lower the heat and simmer until thickened, stirring occasionally. 
Stir in the gnocchi. 
Return to a simmer, then season with salt and pepper.
Top with the green onions, if desired. (I didn't have any green onions on hand and just added a grind of fresh pepper.)(Serves 4)

Winner, Winner, Chicken Dinner

Hubby has been talking about building his own smoker for some time. He is enamored with the scads of establishments featured on the Food Network that offer smoked meats crafted in their quaint backroom smokers. He watches and drools. The combination of his do-it-yourself character and welding background push him into dreams of a big drum of smoking wood permeating tender hunks of meat in our own backyard.

However, time is always limited and just like my home improvement projects, his smoker dreams have always been put on hold. Therefore, it seemed a no brainer to buy him a smoker for Christmas. I didn't invest in the huge, feed-the-entire-neighborhood version that he has been dreaming of building. It was a more modest model that could easily be tucked away in the corner of the patio or maneuvered into storage when not in use that I brought home. My thoughts were that he could get his feet wet on a smaller scale and build his mammoth smoker later, if the process still held his interest.

The maiden voyage was to smoke a couple pork butts. We tested a purchased rub and a homemade version with both producing excellent results. A friend proclaimed it to be the best pulled pork sandwich he had ever eaten...after he ate 3 of them, just to make sure. This past weekend, Hubby plucked a couple chickens for smoking. (Well, he didn't actually pluck them, but isn't that an awesome visual?) Anyway, again, we created a homemade concoction for the rub which included garlic, kosher salt, fresh ground black pepper, olive oil, and lemon juice. Hubs slapped them into the preheated smoker and a few hours later, we enjoyed an amazing meal of perfectly smoked, moist and juicy chicken, a vegetable parmesan dish (layers of grilled zucchini, red peppers, and fennel with Parmesan and mozzarella cheese, and marinara sauce), and garlic bread. OMGoodness! Winner, Winner, Chicken Dinner.

Of course, the leftovers of that amazing smoked bird couldn't go to waste. I pulled out a quick soup recipe this week in which I usually use roasted or rotisserie chicken. If Chicken and White Bean Soup was good with simple, roasted chicken, it would be 10 times better with smoked chicken, right? You are darn right. Winner, Winner, Chicken Dinner. Times ten. On a blowy and snowy night, the bacon, onions, garlic, potatoes, white beans, and chicken simmering together smelled so comforting and cozy and were made even better with spinach added just at the end to wilt into the soup. (Although the next day, while eating the leftovers for lunch at school, one of the students did wrinkle her nose and ask why my food always had "green stuff" in it...can't please them all. *shrug*)

In my opinion, no matter how you slice it or serve it up, it seems that smoked chicken is always a Winner, Winner, Chicken Dinner On My Plate...especially when tossed into Chicken and White Bean Soup.

Chicken and White Bean Soup

5 slices bacon, chopped into 1/4 inch pieces

1 onion, chopped
2 cloves garlic, minced
1 pound red potatoes, cubed
32 ounces chicken broth (may need a bit more, or additional water)
1 rotisserie chicken (or leftover roasted chicken or smoked chicken), boned and cut into cubes
2 (15 ounce) cans small white beans, drained & rinsed (navy beans or great northern beans work well)
5 ounces baby spinach, chopped
kosher salt fresh ground black pepper

In a large soup pot or Dutch oven, cook the bacon over medium heat until crisp.
Add the onion and garlic; cook, stirring, until softened.
Add the potatoes and chicken broth; simmer until the potatoes are just tender.
Add the chicken and white beans to the stew; cook until heated through.
May need to add additional broth or water at this point, depending on your preferences.
Just before serving, stir in the spinach and season to taste with salt and freshly ground black pepper. (Serves 6)

Extra, Extra, Read All About It

I had the opportunity to extend my 15 minutes of fame this week. The local newspaper, The Winner Advocate, contacted me and asked if I would like to contribute to their "Cook of the Week" feature. Some would think that this would be a piece of cake after being interviewed on camera for the Eye on Keloland piece, but I was still horribly nervous. I don't know that fame and fortune are in the cards for me. My stomach ties up in knots, my mouth goes dry, my palms sweat, and hives threaten to break through the surface of my skin and make me itch. Probably the worst symptom of my nerves is my babbling mouth. I think that the local editor and reporter, Dan Bechtold, was glad to be free of my chatter (and my crazy, barking pups) at the end of his visit to my house.

I also think that he was glad to have a doggy bag of My Favorite Cheesy Garlic Bread tucked under his arm as he swung his camera bag over his shoulder and folded away his notes. It is good stuff, and I thought that the readers of the "Cook of the Week" article would like to check it out. Along with the garlic bread, I pulled together a full menu for a summer dinner. I think that planning an entire meal often stumps people, especially putting together side dishes. This is a casual summer dinner menu that would work equally well for hosting guests, or just for any night of the week. The side dishes could be incorporated into many other menu plans, as well. All recipes are effortless, and I hope that you don't just read all about them, but do give them a whirl. I know that I really enjoy them On My Plate.

Simple Summer Dinner Menu
Salad
Chopped Salad with Spice Buttermilk Dressing
Main Course
Pollo en Mojo (Chicken in Spicy Garlic Sauce)
Side Dishes
Onion and Garlic Rice
Steamed Green Beans *no recipe
My Favorite Cheesy Garlic Bread
Dessert
Blueberry Gallette

Chopped Salad with Spicy Buttermilk Dressing

½ teaspoon dried chipotle powder
½ teaspoon coarse salt
1 teaspoon ground pepper
½ cup low-fat buttermilk
3 tablespoons mayonnaise
2 green onions, sliced thinly (and whites & greens separated)
1 clove garlic, crushed
1 head romaine lettuce, chopped
1 pint cherry tomatoes, quartered
1 cup frozen corn, thawed
2 ounces Monterrey Jack Pepper cheese, cubed

Whisk together buttermilk, mayonnaise, white portion of green onions, and garlic.
Combine chile powder, salt, and pepper and add to mixture.
Add romaine, tomatoes, corn, cheese, green portion of the green onions to a salad bowl.
Toss and combine. (Serves 4)

Pollo en Mojo (Chicken in Spicy Garlic Sauce)

2 pounds boneless skinless chicken breasts
5 cloves garlic
coarse salt
½ teaspoon crushed red pepper flakes
½ teaspoon cumin seed
1 teaspoon smoked paprika
¼ cup olive oil
3 tablespoons red wine vinegar

Combine garlic, salt, red pepper flakes, cumin seed, smoked paprika, olive oil, and red wine vinegar in a food processor and blend until smooth.
Pour into a Ziplock bag with chicken and seal.
Marinate at least 1 hour, but as long as overnight.
(I have also added the marinade to the frozen chicken breasts and allowed to marinate all day as the chicken defrosted in the fridge.)
Grill over hot coals until chicken is cooked through, about 15-20 minutes. (Serves 4)

Onion and Garlic Rice

1-2 tablespoon olive oil
2-3 cloves garlic, minced
1 cup onion, diced
1 cup uncooked rice (NOT instant)
2 cups chicken stock

Heat olive oil in small sauce pan with a tight fitting lid.
Add the garlic and onion, stir and cook until onion becomes translucent. Be careful not to burn garlic.
Add rice and continue to stir until all the grains are coated with the olive oil.
Add the chicken stock, reduce heat to low and cover with the lid.
Cook for 15-20 minutes.
Remove from heat, but do not remove lid.
Allow to sit for 10 minutes.
Fluff with fork and serve. (Serves 4)

No Grumpy Old Men

Anyone who has seen Grumpy Old Men and its sequel Grumpier Old Men most likely remembers Burgess Meredith’s hilariously suggestive lines. One that sticks in my mind is when Pop propositions Maria’s mom with, “I’ll show you my cannelloni if you show me yours.”

Well, I am showing you my cannelloni. *blush* Now, get your mind out of the gutter and back to the dinner table. This Chicken and Spinach Cannelloni is absolute perfection and capable of wiping away any grumpiness that you might be harboring. Chicken breasts slowly simmered with herbs, garlic, onion, and wine are combined with a mixture of cheeses and spinach. Rolling the filling in egg roll wrappers is so much easier than stuffing manicotti shells, and the filled tubes are so tender and flavorful when covered with a garlicky cream sauce. There are several steps, but nothing is difficult. It is so worth the effort and there will be no grumpy old men here when Chicken and Spinach Cannelloni is On My Plate.

Chicken and Spinach Cannelloni

1 1/2 lbs boneless/skinless chicken breasts
1 medium onion, chopped
4-5 cloves garlic, crushed
4 cups chicken broth
1/2 cup dry white wine
2 teaspoons fresh thyme
1/2 lb frozen chopped spinach, defrosted and drained well
2 cups low-fat ricotta cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon white pepper
1/4 cup butter
1/4 cup flour (I use Wondra)
1/4 cup dry white wine
3 cups heavy cream
12-15 egg roll wraps
1/2 cup grated Parmesan cheese

In a large skillet, simmer the chicken breasts, onion, broth, wine, and thyme, until chicken is cooked through.
Remove the chicken to a plate and allow them to cool slightly.
While the chicken is cooling, strain the broth to remove the onions, garlic, and thyme.
Reserve the broth.
Place the onions, garlic, and thyme into food processor.
Chop the chicken and add to food processor with the onions, garlic, and thyme.
Pulse the chicken in the food processor until finely chopped.
Combine spinach with ricotta cheese, 1/2 cup Parmesan cheese, nutmeg, and white pepper.
Add the chicken/onion mixture.
Mix thoroughly; set aside.
In a large saucepan, melt butter.
Whisk in flour, stirring constantly. Cook a minute to eliminate "flour" taste.
Whisk in the reserved chicken broth, stirring constantly.
Add the wine, then cream. Stir constantly, until sauce is smooth and creamy.
Simmer, stirring frequently, about 15 minutes, while assembling the cannelloni.
Lay egg roll wrapper on cutting board.
Arrange 1/2 to 1 cup of chicken/cheese filling in a line on one end of the wrapper, roll up.
Pour 1 cup of sauce in a 9x13 baking dish, spread evenly.
Arrange cannelloni in dish, and top with remaining sauce.
Sprinkle with remaining 1/2 cup Parmesan.
Cover with foil, and bake at 350 for about 30 minutes.
Allow to sit for about 10 minutes before serving. (Serves 12)