I shall call it...Peanut Encrusted Chicken

Because this week is packed full of work events, I really didn't sit down and plan a menu - so when I went to cook something Monday night I was at a loss! I had chicken...I had bread crumbs, and I had...not much else.

Searching through the pantry, I found dry roasted peanuts. The recipe I was craving called for honey roasted peanuts. Hummmmmmm. I can kinda make those right? Right!

I grabbed the peanuts, chopped them up loosely and threw them in a preheated skillet with a little butter, stirring often. Once they started to become fragrant, I added some honey, took them off the heat and mixed them well with about a tbsp of sugar. I'm a rock star!

On with the rest of the recipe!

PEANUT AND HONEY ENCRUSTED CHICKEN

4 Boneless, skinless chicken breasts
1 cup Italian style bread crumbs
1 cup of honey-roasted peanuts, chopped*
1/2 cup of flour
1 egg, beaten with a little water
4 tbsp vegetable oil

Preheat oven to 350 degrees.

Heat oil in a large skillet. *In a food processor, blend together bread crumbs and peanuts and pulse a couple of times, until they are well incorporated. Place bread crumb mixture into a shallow dish.

Form an essembly line, with flour in a dish, egg in a dish and bread crumbs in a dish. Dip each chicken breast in the flour, followed by the egg, then finished with the bread crumbs. Place each breast in the hot oil, and fry until just browned - turning once. Transfer each breast to a baking sheet and cook in the oven until chicken is completely cooked through, approximately 20 additional minutes.

*I prefer the look and texture of a more rustic chop, so some of the peanuts are still whole. I like to identify what I am eating! However, process the mixture to your own tastes.

I served the whole thing with a little cream cheese mashed potatoes and come crinkle-cut carrots. Very simple - but very tasty. The texture of the chicken was extremely satisifying, and the peanut flavor was subtle yet added some marvelous texture. (Plus, leftovers are wonderful , cold, on the top of a salad!)

EGGS-cellent

The incredible, edible egg.

FRITTATA

9 large eggs
2 tbsp butter
1 medium onion, minced
1 cup milk
salt and pepper to taste

Additional ingredients of your choice - bolded is what I used:
Tomatoes - whole, sliced, halved - whatever you like (added at the last minute)
Spinach
Cheese - mozzarella, parmesan, swiss, fontina, goats milk, etc.
Garlic
Asparagus
Mushrooms
Peppers
Sausage, pepperoni, bacon, ham
Anything else you can think of, including the kitchen sink!

Preheat oven to 400 degrees.

Crack your eggs in a vessel, and mix well with milk and parmesan cheese.

In a large, oven safe skillet, melt butter and add garlic and onion. Cook until the onion is translucent. Add spinach and saute until wilted. Add egg mixture, contantly stirring until eggs begin to set. Add cubed mozzarella cheese, and tomato. Transfer to the oven, and cook for 7-10 minutes, until the eggs are just cooked through and the top turns slightly brown.

Drum(Stick) Line

Today was new recipe day!

Instead of pouring through countless cookbooks and magazines...I looked towards some culinary compadres from the good ol' internet. I came across Sweet and Sour Chicken Legs from Beautyfall at Everyday Recipes, and knew that I had to try it. So, I did!

BEAUTYFALL'S SWEET AND SOUR CHICKEN LEGS

1 (8 1/4 oz) can of pineapple chucks, with 1/4 cup of juice reserved
2 tbsp cornstarch
3/4 cup of sugar
1/2 cup soy sauce
1 garlic clove, minced
1/4 cup vinegar
pepper, to taste
1/2 tsp ground ginger, or 1 tsp freshly grated ginger
Chicken legs*
1 tbsp vegetable oil

Preheat oven to 350 degrees.

Mix all ingredients together, minus the chicken.

Heat oil in a large skillet, and brown chicken. Remove from heat, and pour sweet and sour mixture over the browned chicken. Cook in the oven for approximately 30 minutes, turning the chicken in the sauce once. Turn oven up to 425 degrees, and cook for an additional 10 minutes, until sauce is thick and chicken is completely cooked through.

Lots and lots of flavor! And really, quite a work of art on the plate...no?



*I used chicken drumsticks, since that was what looked the best that day at the market. The sauce prepared alone would make a fabulous glaze for boneless, skinless chicken breast as well.

I had one minor incident while grating the fresh ginger, which I am so embarrassed to even admit! I turned my head for only a second to glance at the chicken on the stovetop and completely scrapped my knuckle on the microplane. If you don't have one of these, first of all - you need one, but secondly - - they are sharp! It looks much worse than it feels. Just another reason to pay attention when you are in the kitchen.

Beef...it's what's for dinner

One of my most favorite meals in the whole wide world is beef stroganoff. I loved it as a child, and I love it as an adult, still. In fact, I can remember that while my younger sister was requesting Mac and Cheese from the blue box for her birthday meal, I was requesting my mother's homemade stroganoff.

And, way back then onions were the anti-christ. When I found out that my favorite meal had a whole onion in it...I didn't care. That stuff tasted so good!

If you think homemade beef stroganoff is hard - think again. You can also take this same recipe and jazz it up a bit by playing around with the ingredients.

(BEEF) STROGANOFF

1 lb good quality beef (*1)
1 lb mushrooms (*2)
2 cups water
3 tbsp ketchup
1 tbsp butter
2 tbsp olive oil
1 cup sour cream
2 beef boullion cubes (*3)
salt and pepper, to taste
1 tsp garlic powder
1 medium onion, finely chopped
1/4 cup flour

In a large skillet, heat oil and butter. Add onion and mushrooms, and cook until onion is translucent. Remove mixture from heat, and transfer to a bowl.

In the same pan, brown beef. Add garlic powder, ketchup, boullion cubes and 2 cups of water. Bring to a boil and cook for approximately 15 minutes, uncovered. Sprinkle flour into pan, and stir to thicken. (At this point, if you feel that your "gravy" is too thick, add more water; too thin, add more flour.) Once your mixture has come to temperature, add your reserved mushroom mixture and thoroughly combine. Take off heat, and gently stir in the sour cream. Season as needed with salt and pepper. Serve!

In my humble opinion, the only way to serve beef stroganoff is over wide egg noodles.



(*1) I splurge a little and use some filet mignon as my beef. I've tried it with cheaper meats, and because it's not a slow cooking dish, the meat can come out tough. If you don't want to spend the money on the filet mignon, try a nice sirloin...or go vegetarian and omit the meat all together.

(*2) My mother always made this dish with canned sliced mushrooms, but my tastes are a little more adventurous, so I like to use at least two different kinds of fresh mushrooms. Use whatever suits your taste...I like white button mushrooms, portabellos, oyster, shitake - or a mixture of any. If fungus is not your thing, you can omit it - though don't tell me, because I think I may cry!

(*3) Instead of high sodium boullion cubes and water, you can also use beef broth/stock (still 2 cups) or go vegetarian by using vegetable stock and omitting the meat. I've even used chicken stock in a pinch, although the beef stock does have a deeper flavor in the dish.

It's stick to your ribs comfort food, for sure.

Thanksgiving leftovers - that don't taste like Thanksgiving

Thanksgiving = leftovers. It's the way it should be forever and ever. Doing something special with those leftovers can be a little difficult. Last night, we had open faced sandwiches, and finished up the stuffing and gravy we were given. And, tonight I finished up the turkey with Turkey and Phyllo Pie.

Try it. It's so good! Not only does the aroma permeate the entire house - - but the dish has so much flavor, it's mindblowing!

TURKEY AND PHYLLO PIE (recipe adapted from the Better Homes and Gardens 75th Anniversary Cookbook)

2 medium leeks, cut length-ways and thinly sliced
1 garlic clove, minced
1 tbsp butter
3 slightly beaten eggs
1 10 oz bag of frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese
2/3 cup milk
2 tbsp grated parmesan cheese, plus 1 tsp
1/4 tsp black pepper
2 cups cooked turkey (you can also use cooked chicken)
4 sheets frozen phyllo dough, thawed
3 tbsp butter, melted

Preheat oven to 375 degrees.

TIP: Wash leeks. Fill a large bowl with cold water. Slice each leek down the center, in half - then thinly slice each half, creating half-moons. Transfer sliced leeks to the bowl of water, and use your fingertips to separate the slices. Using a slotted spoon, transfer the washed leeks to a smaller bowl. (Do not drain the water out with the leeks - all the sand and grit that you washed off will get back onto the vegetables!)

In a medium skillet, cook leeks and garlic in 1 tbsp of butter until the leeks are tender. In a large bowl, combine cooked leek mixture, eggs, spinach, mozzarella cheese, milk, 2 tbsp parmesan cheese and pepper. Stir in turkey; set aside.

Melt remaining butter. Using a 9 inch pie plate, brush some of the butter on the bottom of the plate, and along the sides. Set 1 sheet of phyllo onto the pie plate, letting the sides hang over for the moment. Brush with butter. Repeat until all phyllo sheets are used, and the pie plate is completely covered.

Spoon turkey filling into phyllo crust. Fold ends of the phyllo toward the center. Brush with butter, and sprinkle the edges with remaining 1 tsp parmesan cheese. Bake, uncovered for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Cut into wedges for service.



You can also make this into a nice vegetarian option by omitting the turkey/chicken.

All the while we were eating this, I was thinking that it would make a fabulous addition to a brunch!

Devil's Food Cake with Mint-Chocolate Ganache

Thanksgiving is the perfect time to test out lucious desserts! Our family eats the obigatory pumpkin and apple pies...but what is a satisfying dessert without chocolate?

DEVIL'S FOOD CAKE WITH MINT-CHOCOLATE GANACHE (recipe courtesy of Martha Stewart's Baking Handbook)
Makes one 9'' layer cake.

3 sticks butter, room temperature, plus more for pans
3/4 cup Dutch-processed cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour (not self-rising), sifted
1 tsp baking soda
1/2 tsp salt
2 1/4 cups sugar
4 large eggs
1 tbsp pure vanilla extract
Mint-chocolate ganache (recipe to follow)

Preheat oven to 350 degrees. Butter two 9x2 inch round cake pans; dust with cocoa butter, taping out excess. In a medium bowl, whick together cocoa and hot water, until smooth. Whisk in sour cream. Set aside and let cool. (It doesn't matter how beatiful the chocolate mixture looks!!!! Do not taste it at this time!!!! You may throw up a bit in your mouth!) Into another medium bowl, sift together flour, baking soda and salt, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down the sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.

Divide batter between prepared pans; smooth with an offset spatula. Bake approximately 45-50 minutes, or until a cake tester comes out clean. Transfer pans to a wire rack to cool. After 15 minutes of cooling, take cakes out of pans, and let cool completely on the wire racks.

MINT CHOCOLATE GANACHE

4 cups of heavy cream
2 lbs of quality semisweet chocolate, finely chopped - if not in chip form
1/4 cup light corn syrup
1/4 tsp salt
1 1/2 tsp pour peppermint extract

Empty chocolate into a large bowl. In a small saucepan over medium-high heat, bring the cream to a full boil. Turn off heat. Pour heated cream onto chocolate, and let melt for approximately 2-3 minutes. Slowly whisk until smooth. Add the corn syrup, salt and peppermint extract, and stir until well combined. Let set.

Using a serrated knife, trim the tops of the cake to make levels even. Transfer one of the layers to a cake serving dish, lined with strips of parchment paper. Use 1/2 of prepared ganache over first layer. Let set. Add second layer to cake, and pour the rest of the ganache over the top - let the ganache fall over the sides. Put cake into the refridgerator to set completely.

Before service, remove the parchment paper to create a clean edge along the cake plate. Garnish with a couple of mint leaves, if desired.

The cake came out so light and fluffy, not at all like the picture in the cookbook...I'm not sure if it was some trickery on the part of the photographer, or if I overbeat the "wet" ingredients. Either way, it didn't matter, because the cake was so great tasting!

I was a little concerned about the mint in the ganache - but again, there was not much to worry about...the mint was so subtle, and not at all "toothpaste tasting" like I dredded. Of course, if you are not a fan of mint, you can omit the flavoring all together!

Thanksgiving Week - Tuesday/Wednesday

Tonight is my big cooking and prepping night, and I have been carefully plotting out a gameplan for the past couple of days! Tonight, we will eat the rest of the Chicken Noodle Soup I made on Monday, and snack (or rather, "test") the appetizers I am making for Thanksgiving day.

And, can I just mention how good Chicken Noodle Soup is on a cold evening?! The weather has been rather strange as of late - just last week our daytime temps topped out at 70 degrees! Yet, this morning, is was a chilly 23 degrees, with frost on my windshield. Soup season has officially arrived - although a little later than expected.

KAT'S MORE CHICKEN AND NOODLE THAN SOUP

6 cups of Chicken stock (I make my own, but a 2 large paper containers of store bought can be substituted here.)
2 cups of shredded chicken meat, white or dark or both
2 celery stalks, chopped
2 carrots, peeled and chopped
1 onion, minced
1 garlic clove, minced
1 tbsp each - dried thyme and oregano
1 dried bay leaf
2 tbsp olive oil
1 tbsp butter
2 tbsp fresh parsley
2 cups of dry egg noodles
Water, if needed
Salt and pepper, to taste

Heat oil and butter in a large stock pot. Add onions, garlic, carrots and celery. Let vegetables saute until onions are translucent and carrots become soft. Add the bay leaf, as well as the dried thyme, oregano, salt and pepper. Add chicken stock. Bring to a boil, then add shredded chicken meat. Continue cooking, covered, on medium high for 20 minutes, so that the flavors can develope.

Check your soup...if you need to add water, do so. After the soup is brought up to a boil again, add the pasta of your choice. I chose egg noodles, because they have a great shape and provide wonderful texture. Cook for another 7-8 minutes, until the pasta is al'dente. (You can also add prepared rice for Chicken and Rice Soup!) Serve with some crusty bread for dippin'!


I really like the herbs that are used in this dish...and I like how they add some floating color to the stock when served. Even though it is quick cooking, it looks very authentic - and tastes so much better that soup from a can - no matter how many "ummm, ummm's" they put on the packaging. Plus, it is a great refridgerator clean out!

Thanksgiving week - Monday

There is nothing...nothing!...like make ahead dishes for big events.

I love all things cranberry, but once you try this recipe for Cranberry Fruit Conserve, you will never go back to opening a can of cranberry sauce or jelly again. (Unless you are under 10 years old, and don't have a developed palate.)

I am also the kind of person who has a hard time eating poultry without the red stuff, so anytime I make a batch, it is eaten up quickly. However, it does keep nicely in the fridge for two weeks, if covered properly.

It's hard to believe that something so little can pack a big punch in the health department! Cranberries contain bacteria-blocking compounds that are believed to be helpful in preventing urinary tract infections, and scientists now think this same function may be useful in blocking the bacteria responsible for ulcers and certain oral bacteria that can lead to gum disease. Current research indicates that approximately 10 ounces of cranberry juice cocktail is needed daily to achieve the bacteria-blocking benefits that ward off UTIs, ulcers and gum disease.

CRANBERRY FRUIT CONSERVE

1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins (optional)
3/4 cup chopped walnuts or pecans (optional)
1 large banana, sliced into half moons (optional)
1 pint of fresh strawberries, sliced (optional)

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. (You will actually hear the popping, which is kind of cool!) Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins, strawberries, bananas and nuts. Let cool, and serve chilled.

Thanksgiving Menu

I don't know how Thanksgiving creeped up on me this year, but it did...in fact, I didn't even realize that it was so close until last week!

My memories of Thanksgiving are not as fond as some. Especially in the last couple of years, after my grandmother's death. Family just doesn't gather like they did when she was around. It's a bit sad, and a bit frustrating - but life goes on, and people will do as they please.

Anyway, on to cheerier things:

Last night, I sat down with my mom (who is hosting the dinner) and decided on a menu. We are planning on feeding 13 people, in total.

To Start:
Shrimp and Cucumber on toasts*
Risotto Balls*
Japanese Eggplant with mozzarella and roasted tomato*
Cheese Ball and crackers
Veggie Platter

Main Meal:
Roasted turkey
Stuffing
Mashed Potatoes
Gravy (duh)
Cranberry Fruit Compote*
Sweet Potato Casserole*
Green Bean Casserole*
Steamed Vegetables
Fruit Salad with Walnuts
9-Grain Rolls*

Dessert:
Homemade Vanilla Ice Cream*
Chocolate Angel Food Cake with Mint Chocolate Ganache*
Sugar-free Apple Pie
Pumpkin something (pie or squares)

The * is my responsibility. Personally, I'd like to skip the meal and head straight for dessert! (recipes to follow at a later time)

Chili and the fixin's

I've been craving Chili for the past couple weeks now, but it's been so unseasonably warm that I kept putting it off. I decided I could not wait to satisfy my craving any longer.

Chili is one of those dishes that seems like it would take forever to cook. But, it's really quite easy and not at all time consuming. Basically, you dump all your ingredients into a great big pot, and let it cook! Everyone has their own favorite recipe for Chili - below is mine.

KAT'S CHILI CON CARNE

1 lb ground sirloin (I like the 90/10 fat ratio)
1 large can of red kidney beans, drained
1 green bell pepper, cut into small cubes
1 onion, chopped
1-2 garlic cloves, minced
1 large can crushed tomatoes (or 1 jar of your favorite tomato sauce)
2 cups of water
1 tbsp olive oil
2 tbsp chili powder
1 tsp paprika
salt and pepper, to taste
1 tbsp cayanne pepper (you can add more if you like your chili spicy)

Heat oil in a large pot over medium-high heat. Brown beef. Add onions and garlic, and continue cooking until onion is translucent. Season with chili powder, cayanne and paprika. Add crushed tomatoes, and 2 cups of water. Bring to a boil, cover and cook for 20 minutes, stirring occasionally. After 20 minutes, add kidney beans and green pepper. Cook until heated through - approximately 7-10 minutes more. Serve!

There are so many garnishes that you can add to make your Chili even more special...I like the mixture of sour cream and chives - which is what I added last night to my serving. Nathan likes shredded cheddar cheese. A little minced onion is also a nice accompaniment.

What do you put in your chili?

I'm also patting myself on the back because I finally found a recipe for cornbread that doesn't taste like cardboard!

CORNBREAD (recipe adapted from Martha Stewart's Baking Handbook)

1 cup all purpose flour
1 cup of yellow cornmeal
1/3 cup of shortening, plus more to grease pan
2 tsp baking powder
3/4 tsp salt
1/3 cup sugar, plus 2 tbsp
1 cup of milk
1 egg, slightly beaten
1 tbsp butter
1 cup of frozen or fresh corn

Preheat oven to 425 degrees. Grease 8x8 inch baking pan with shortening, and dust lightly with cornmeal. Melt butter in a small skillet, and add corn. Saute until corn turns slightly brown. Take off heat, and set aside.

In a large bowl, combine flour, sugar, baking powder and salt. Add shortening and cut in until mixture resembles coarse crumbs. Add milk, egg and corn mixture, and mix until just combined. Pour batter into the prepared pan, and cook in oven for 18-20 minutes, or until a toothpick comes out clean from the center. Cut into squares and serve with a little pat of butter.