GRILLED CHICKEN BREASTS/ 3WAYS

stolen picture from an unknown site shh...don't tell

We eat boneless chicken breasts two or three times a week in the summer. I recently purchased about 8 pounds at $1.79/ pound so I have plenty in the freezer right now. I usually try to vary the way I cook them just by changing a basic marinade. I don't measure anything, but I will try to give an approximation. I usually marinate for 30-60 minutes. Any longer and the acid in the marinade will start to cook the chicken. After they are marinated I cook them on a hot grill ( I use charcoal) for approximately 5-7 minutes per side depending on thickness. DO NOT overcook. It should be firm, with just a little resistance when you press it lightly. Cover loosely with tin foil and let rest for ten minutes for the juices to settle back into the meat and for any carryover cooking. Serve with whatever side dish suits the style of the chicken.

Each marinade starts with about 1/4 olive oil and a couple of cloves of garlic, rough chopped, salt and pepper.

For Mexican Chicken add the zest and juice of 2 limes and some chopped cilantro.

For Greek Chicken add the juice of one large lemon, some zest if you want and fresh oregano or marjoram.

For Italian Chicken add a couple tablespoons of Balsamic vinegar and some chopped rosemary. This also works well on Pork Chops. We prefer the chops with bones left in for more flavor.

Super easy, delicious and healthy.

On another note my FIL seems to have rallied a bit and tonight he ate quite a lot of the most ghastly looking food I have seen in quite some time. He is very weak, but managed beef stew and when I cut up the two canned peach halves he was able to eat them all up. We snuck him in some Dunkin Donuts Decaf and he drank it through a straw. He says he is feeling better. There is still some question whether this is another episode of Congestive Heart Failure or something else, but he seems to be out of the woods for now. I am encouraging Bob to spend time with him this week and it looks like the trip is a go, at least for today!

Now I have a lot of work to get done for the bathroom reno (the contractor doesn't paint) so I want to gt the ceiling primed and painted and the walls primed, so they will be ready when I get home. I still have to buy a tub, tub tile, light fixture and faucet, work 2 days this week and a bunch of other stuff, like BLOG, pack etc. Makes me tired just thinking of it, particularly because I haven't been too industrious of late.

Later,

ROASTED VEGGIES

Have you ever roasted vegetables?? It is one of my favorite ways to cook many vegetables. Simply cut veggies into uniform sizes, toss in olive oil, sprinkle with salt and pepper and roast in a hot oven (425-450 degrees) until nicely carmelized. Tonight's selection was russet and sweet potatoes, carrots, parsnips( my personal favorite), broccoli( the tops get crispy) and asparagus. Served with boneless chicken breasts marinated in lemon zest, olive oil and thyme. How much healthier can you get??

Beets are especially delicious roasted, but be aware that they take longer than anything else because they are so dense, so roast them separately and start them first.


Later,
Janet

DINNER TONIGHT

photo by Bob

Simple and oh so healthy Fish Stew made in 30 minutes or less. This is my cheap and easy take on a classic Bouillebasse. Add whatever fish or other ingredients you want or have on hand. You can't really mess this up and it is yummy and you feel so virtuous after dinner you can even have another glass of wine;)

2 14 oz cans chicken broth
1 28 oz can diced tomatoes
1 medium bulb fennel (anise), chopped
1 large onion, chopped
1 carrot, julienned
1/8 t. red pepper flakes or to taste
black pepper
6 cloves garlic, minced
1/2 cup minced flat leaf parsley
zest from one orange
1 lb. mild white fish (I used Pollock, it's cheap)
Garlic toasts

In a large pot ( dutch oven) combine broth, tomatoes, fennel, onion, garlic, red pepper flakes and black pepper. Bring to a simmer. Simmer for about 10 minutes. Add carrot, simmer for another5 minutes. Add orange zest. Cut fish in large chunks. Place on top of "stew". Cover and simmer about 10 minutes. Sprinkle parsley on top. Place garlic toasts in soup bowls, ladle stew on top, garnish with fennel fronds. Serve with a nice green salad and some more garlic toast and of course some wine ( I prefer a nice red to hold its own with the garlic and fennel) ;)

Later,
Janet

OATMEAL MUFFINS

These oatmeal muffins don't look like much and they are heavy, not light and fluffy like muffins usually are, but they are so good and filling with just a hint of sweetness. Try them and I think you will like them.

Oatmeal Muffins

1 cup scalded milk
1 cup oatmeal
1 1/2 cups flour
1T. baking powder
1/2 t. salt
3 T. sugar
2 T. melted butter
1 egg, beaten

Pour scalded milk over oats, let sit 5 minutes. Add other ingredients, mix thoroughly. Fill muffin cups 2/3 and sprinkle tops with a little sugar to promote browning. Bake at 400 15-20 minutes. Serve warm with butter or jam...yummy! They are also good the next day cold. I think I will make some for breakfast tomorrow.

Later,
Janet

CHICKEN WINGS AND KILLING AFRICAN VIOLETS

Well, I just wrote this whole fun post and lost it. Ever wonder where such things go? Probably with the lost socks!!

I am going to post a recipe for killer Maple Teriyaki Chicken Wings for those of you watching the Football Championships tomorrow, but first I have to ask your opinion of an indelicate subject and old wive's tales. Hopefully you will find this as amusing as we did. Let me set the scene. There are six Realtors at the party, five of us between ages 50-63 and our friend *V*. *V* is in her mid thirties and is from France ( like Laraine Newman as a conehead, if you are old enough to remember). She came here 15 years ago a a Nanny, met her husband and the rest is history, she is thin and beautiful and for some reason she likes hanging out with us "older" women. Okay, we have finished the Chicken Tetrazzini and melange of colorful veggies and a couple of bottles of wine and we get talking about what our mothers told us about of menstruation. I remember my mother telling me that I couldn't wash my hair "during that time" ( no clue why, there was never an explanation), but one friend said that her mother told her never to touch the African Violets because it would kill them immediately!! Have you ever heard of this??She lived on Long Island, maybe it was a common problem there, I don't know. I do know that there had to have been bouts of incontinence over this because we all laughed so hard. The conversation further degenerated with talk of how we weren't allowed to use Tampons because they would cause us to lose our virginity and then it would be hard for us to find husbands!! Ladies, this was the 60's, the 1960's not the 1760's, only 40 years ago!!! Have we come a long way baby or what??




Okay enough said. Time for the chicken wings. I got this recipe from a Food Network Show years ago. Sorry, I don't remember the name and it hasn't been on for years. These wings are so tasty, sweet from the syrup and salty from the soy sauce. You might even add some red pepper flakes to give them a little heat as well.


4-5 lbs chicken wings
1/3 c. teriyaki sauce
1/2 c. lite soy sauce
2 T. minced garlic
1 T. garlic powder
1 T. onion powder
1/2 T. black pepper
1 c. maple syrup ( the real stuff, not fake maple flavored stuff)

Directions:
Preheat oven to 350 degrees
Mix all ingredients ( except wings) together in a disposable pan*. Add wings, toss to coat. Place pan on a cookie sheet. Bake for an hour, tossing every 15-20 minutes ( this really does make a difference). Increase heat to 425 degrees, turn wings again and cook another 45 minutes. Sometimes it seems like there is too much liquid after the hour, but it usually evaporates with the higher heat for the last 45 minutes.

* If you don't have a cheapie disposable pan, line a broiler pan with lots of foil and be prepared to soak and scrub.

TOLL HOUSE PIE

This is the dessert for my Gal Pal Party tomorrow night. To be honest this is an image that I found which belongs to Skiptomylou.wordpress.com I make this pie once in a while and then I forget about it for a while. It is very easy and very rich and absolutely must be served with good vanilla ice cream to cut the richness. Sounds silly, but it is true.

1 unbaked 9" pie shell
2 large eggs
1/2 cup flour
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 butter, softened
1 cup ( 6 oz) Chocolate chips
1 cup chopped nuts*

Preheat oven to 325

Beat eggs until foamy, beat in flour and sugars. Beat in butter. Stir in chips and nuts. Bake at 325 degrees for 55-60 minutes until a knife inserted halfway between edge and center comes out clean. Of course, like many chocolate chip products, underdone is always preferable to overdone. Serve warm with vanilla ice cream.

*I've always used walnuts, but it just occurred to me that Macadamia nuts would be extra delicious (and expensive)! Of course you Southern girls could always use pecans.

COOKIES AND...COOKIES

Today I went to a class entitled "Business Planning for the New Year". Now I hate these kind of classes because they make you feel guilty for what you haven't done. I know how to make a business plan and figure out how many doors you have to knock on for one listing or how many cold calls (What about the Do Not Call Registry you ask) for one sale. But this was just so dreadfully boring that I found myself asking my co-worker "If you knock 3 times can you divide that number by 3?" and other silliness. Really not fun and I am not in the least bit motivated to do a business plan for 2008. I have a "following" from many years in the business and I rely on them to keep the wolf from the door. Silly and probably considered "lazy" by some, but that is just who I am, so get over it!!

Two recipes for Christmas cookies that I make again and again. Sorry I don't have pictures, but I won't be making these for a while because there is just Bob and I here and we don't NEED cookies.

Did you know that I absolutely abhor peanut butter? No? You already thought I was odd enough...Hmmm.. well these are a true labor of love because not only do I have to smell the peanut butter, I have to play in it...YUCK!!


PEANUT BUTTER KISSES

1 cup smooth peanut butter.... eeyew!
3/4 cup firmly packed light brown sugar
1 egg
1 t. vanilla
Bag of Hershey kisses

Preheat oven to 300 degrees
Combine all ingredients in large bowl; stir until smooth.
Roll into small balls 3/4 inch in diameter.
Place on ungreased cookie sheet about one inch apart.
Flatten slightly and top with a hershey kiss.
Bake for about 20 minutes or until light brown.
Cool on the sheet for 3-4 minute and then remove to rack to finish cooling.
Store in an airtight container for several days.
Makes about 4 dozen

Caveat #1: If the dough seems too wet, let it sit for 15 minutes or so until the brown sugar absorbs the egg.
Caveat #2: Do not think you are cute or creative and use the Hershey Hugs or filled kisses. I tried this last year with the P.B. kisses and they were not attractive. The kisses melted somewhat an sort of collapsed and looked like...well, like nipples on the cookies. Big hit with the men, but not the look I was after, LOL.



RUTH'S MERINGUE COOKIES

From Yankee Magazines Sweet Treats

4 egg whites at room temperature
1/8 t. salt
1 1/3 c. sugar, preferably superfine
1 t. vanilla
1 cup miniature chocolate chips

Preheat oven to 225 degrees

Beat egg whites and salt until stiff but not dry
Add sugar gradually , beating after each addition until grains disappear.
Add vanilla, mix thoroughly and add chocolate chips.
Spoon batter into plastic storage bag and snip off corner.
Cover cookie sheets with wax paper or parchment paper.
Pipe meringues onto paper. I make them about twice as big as a hershey kiss.
Bake at 225 for about an hour or until their fragrance fills the kitchen. DON"T YOU JUST LOVE HOW THAT SOUNDS??
Remove from oven, allow to stand a few minutes, then remove to wire rack to cool completely.
Store in airtight container.
Betcha can't eat just one. I double dog dare ya.

YUMMMM........APPLE CRISP

This is my family's favorite fall and winter dessert; we even have it for Thanksgiving and our famous (to us) Christmas Eve Dinner.



4 cups sliced apples (don't use Granny Smith, they won't soften)
2 to 4 T. sugar ( depending on sweetness of apples)
1 t. cinnamon
1/8 t. freshly grated nutmeg
1 cup oatmeal
1/3 cup flour
1/2 cup brown sugar
6 T. melted butter
pinch of salt

Preheat oven to 375 degrees. Grease 8" square pan.
Toss apples with sugar, cinnamon and nutmeg. Put
in dish.
Combine rest of ingredients and sprinkle on top. Bake for 30-35 minutes until it is bubbly and
golden. Serve warm with vanilla ice cream or whipped cream if you prefer.

This is also the perfect breakfast food...whole grains, fruit and dairy !!!!

PS. How do those food stylists do it? I have a new respect for them.