Lemon and chicken are natural companions. Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin. I venture to say lemon mixed with chicken is largely Mediterranean in origin. Versions of lemon chicken usually with the additions of olive oil, butter, garlic, and sometimes white wine are found in Italian, Greek, Levantine, and Persian cooking.
Roast chicken thighs are a simple and satisfying meal anytime. Roasting the potatoes in the same pan with the meat gives the potatoes that extra boost from the lemony chicken juices. In little more than an hour you have a great meal on the table.
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Lemon Roasted Chicken Thighs & Potatoes
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Instructions
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In a large bowl, mix together oil, lemon zest & juice, oregano, paprika, Dijon mustard & garlic. Add chicken & potatoes to oil mixture & toss to coat.
On a large parchment lined baking sheet, arrange chicken & potatoes. Season with sea salt & pepper. Cover with foil & roast for 45 minutes.
Remove foil & toss potatoes making sure to spoon excess liquid over chicken & potatoes. Arrange lemon slices over chicken thighs & continue to cook, uncovered for another 20 minutes or until potatoes & chicken are cooked.
Remove from oven, tent with foil & let rest for 5 minutes before serving.
Plum sauce is one of several commonly used Chinese condiments. The sauce is both sweet and tangy, allowing the product to work well in a number of different applications.
The basic plum sauce is made using plums that have been allowed to ripen to the point where the flesh of the fruit is at its sweetest. As part of the preparation, the skin of the plum is usually removed by immersing the whole plums in hot water for a short period of time, allowing the skin to be peeled away from the fruit with relative ease.
Often you will find plum sauce made from other fruits, most commonly apricots. Or made from a combination of apricots & plums. It is also common to add other seasonings to plum sauce like garlic, star anise or Chinese 5-spice powder. The additional seasonings add different nuances to the flavor of the sauce and vary depending on the tastes of whoever is preparing it.
In this particular recipe, I’m using plum sauce as an ingredient in my sauce mixture rather than on its own. The combination creates a unique Asian flavor for the pork.
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Asian Pork Chops
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Instructions
In a large skillet, brown chops in oil. Combine the plum sauce, orange juice, soy sauce, garlic, mustard, ginger & pepper; pour over chops.
Bring to a boil. Reduce heat; cover & simmer for 15-20 minutes or until tender.
Remove pork chops to serving platter & drizzle with sauce. Sprinkle with sliced green onions & sesame seeds. Serve with steamed rice.
HAPPY NEW YEAR!
Many cultures around the world believe the key to a happy, healthy, prosperous & productive year begins with eating certain lucky foods on New Year’s Eve and New Year’s Day. The theory is ‘do good, eat good’ on the 1st day of the year, to begin the New Year right.
It hard to believe we have arrived at the end of another ‘complicated’ year and its time to reflect and assess the year it was. The word ‘new’ brings thoughts of hope and makes us realize how precious time is.
The tradition of eating pork on New Year’s dates back to …. well, no one really knows when. If your a meat eater, chose pork over chicken or beef on New Year’s Day because pigs dig with their snout, representing forward movement or progress, while chickens or turkeys scratch backward, the cows stand still. That’s it, that’s the folklore behind the tradition!
Many European countries such as Germany, Austria, Switzerland & Ireland, eat pork not only because of the belief of moving forward but because fatty meat is also symbolic of ‘fattening’ their wallets. Germans feel that pigs are so lucky that they give marzipan pigs known as ‘Glucksschwien’ or lucky pigs, as gifts to bring good luck in the coming year. They can also be given in other forms, such as little wooden or glass figurines.
With the pandemic situation that seems to be never ending, I think anything that will help in the good luck department is a good thing.
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Sage, Dijon Pork Tenderloin w/ Pistachio Couscous
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Instructions
Cook the couscous according to package directions. Add parsley, olive oil, salt and pepper, and pistachios. Stir to incorporate. Taste and adjust for seasonings. Cover and set aside.
Preheat oven to 350º. Spray an 9” x 13” baking dish with cooking spray.
Using a knife poke several holes in the tenderloin about a half-inch deep so marinade can penetrate.
In a small bowl whisk together the shallots, garlic, soy sauce, mustard, honey, juice, sage, salt and pepper, and olive oil.
Pour the marinade over the tenderloin.
Bake uncovered for 45 minutes basting every 10-15 minutes.
Transfer the tenderloin to a large cutting board and allow them to rest for 10 minutes before slicing.
Slice the tenderloin and transfer to a serving dish placing atop warmed couscous.
Drizzle the marinade from the pan over the sliced pork medallions & couscous.
Special birthday wishes are going out to my sister Loretta today on July 25th. Loretta you are a treasure that our family holds dear. We appreciate you as a person, sister, friend, mother and any other function that you hold in your life! You don’t have a bad bone in your body and you never do anything to compromise your kind heart and tender soul, you are one special lady.
Even if Brion & I can’t have a ‘birthday supper’ together with Loretta, I still like to post a meal I think she would enjoy to have on her day.
This is a gourmet take on a classic potato dish. Its creamy, cheesy and comforting but instead of making this gratin with cream, I am using a béchamel sauce made with milk and two cheeses. Gruyere and Parmesan together with parsley, thyme & Dijon mustard give it a lovely flavor which highlight the taste of the leek & salmon.
WE CELEBRATE YOUR BIRTHDAY WITH LOVE, LORETTA!
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Salmon, Leek & Potato Gratin
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Votes: 3
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Instructions
Heat oil in a saucepan over medium heat. Sauté garlic, lemon zest & thyme for 2 minutes. Add flour & cook 1 minute, stirring to combine. Remove from heat & gradually add the milk, stirring constantly, then return to the heat & cook, stirring until thickened.
Add salt, pepper, Dijon mustard & 3/4 cup of the combined parmesan & Gruyere cheese (reserving 1/4 cup) & stir until the cheese melts. Remove from the heat & stir in the parsley & lemon juice.
Preheat oven to 400 F. Grease an 8-inch square baking dish lightly with olive oil.
Wash & pare potatoes (leave the skin on if you prefer). Slice very thinly; place one sliced potato in a layer on the bottom of the baking dish, overlapping slightly.
Arrange one third of the sliced leek & salmon evenly on top, then spoon one quarter of the cheese sauce over all. Repeat the layers with the remaining potatoes, leek & salmon, finishing with the final layer of potato & topping with the last quarter of the cheese sauce.
Sprinkle with reserved 1/4 cup grated cheese. Cover with foil & bake for 45 minutes, then remove the foil & bake for a further 30 minutes. Allow the gratin to stand 10 minutes before serving.
Recipe Notes
- If your making this for a 'special' occasion, you may want to make them in individual servings as I did in the picture. I used 5-inch round pans with removeable bottoms & lined them with parchment paper so they couldn't leak.
When it comes to cooking, plantains are really more of a vegetable than a fruit. Grown extensively in Ecuador, plantains are usually cooked before eating, both when green and at various stages of ripening. When they are ripe they turn yellow than black. Plantains are larger and firmer than their banana relative and not sweet. With their bland, starchy, somewhat potato-like flavor, plantains take well to many cooking methods.
In October of 2018, I had posted a blog on Baked Patacones w/ Guacamole. Patacones or fried plantains had been my initial introduction to this vegetable in Ecuador. After enjoying them there, I have since made them a few different ways. I understand you can add them to stews, boil and puree them like mashed potatoes or bake with sugar and cinnamon for dessert.
Today, I wanted to make stuffed plantains but decided to do it in individual servings as opposed to leaving them in their skins. Of course, you can’t eat plantains without some avocado mayo, right!
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Stuffed Plantain Cups
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Instructions
Plantains
Preheat oven to 400 F. Line a baking sheet with foil & lightly butter.
IF YOU PREFER, PREPARE AVOCADO MAYO AT THIS TIME.
Using a sharp knife, cut both ends off the plantain. Slit a shallow line down the long seam of the plantain, peel only as deep as the peel. Remove plantain peel by pulling back. Place plantains on baking sheet & lightly spray with cooking spray. Bake for about 15 minutes, turn & bake for another 15 minutes or until golden & tender.
While the plantains are baking, add 2 Tbsp of oil to saucepan, followed by onions, garlic & tomato sauce. Allow to simmer about 10 minutes, stirring frequently to prevent burning, add about 1/2 cup water if necessary. Add ground meat & seasonings. Continue cooking for about 10 minutes more then add the small pepper.
Assembly
Adjust oven to 375 F. Butter 4 custard baking cups. Lightly mash plantains. Scoop 4 equal parts into custard cups. Press against sides to form 'cups'. Sprinkle a small amount of grated cheese in bottom of each cup then divide meat filling between them. Bake for 10 minutes; remove from oven & top with remaining cheese. If you like, place back in oven for another 5 minutes. Serve warm with Avocado Mayo.
Avocado Mayo
Remove peel & pits from avocados. In a food processor, combine all ingredients & puree. Remove from processor, cover & set aside.
Thirty or more years ago, balsamic vinegar was relatively unknown outside of Italy. Due to our exposure to gourmet food magazines, television cooking shows and celebrity chefs, there is hardly a household without a bottle in its pantry these days.
Balsamic vinegar actually derives its name from the word ‘balm’, which refers to an aromatic resin or odor, as well as a substance that soothes, relieves and heals.
For hundreds of years, wealthy Italian families have made balsamic vinegar for their own consumption, nurturing their supplies over the years. Passed on from generation to generation, gifting small amounts to treasured friends and honored guests and perhaps even bequeathing some to a daughter as part of her ‘dowry’. Balsamic vinegar came to be considered a symbol of peace.
In about 1980, the popularity of balsamic vinegar soared due to Italian chefs discovering how intense flavors complemented modern Mediterranean cuisine. Local families couldn’t gear up production to meet the new demand. New producers developed imitation versions, consequently many of us have yet to taste truly authentic balsamic vinegar or ‘Aceto Balsamico Tradizionale’, as its known in Italian.
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Balsamic Glazed Fig & Pork Kabobs
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Cut pork into 1-inch cubes. Combine next seven ingredients; place pork cubes in a plastic bag. Toss to coat well; refrigerate until ready to grill. In a small dish, make a glaze by whisking together vinegar, honey, mustard & oil. Set aside.
On water-soaked wooden skewers, thread pork cubes & figs. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, about 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze.
Let skewers stand 5 minutes; add a tomato to each. Transfer to serving platter & sprinkle lightly with Gorgonzola & basil. Serve some of your Blueberry & Blackberry Rustic Tart for dessert.
The versatility of chicken, as well as the ease and speed with which it can be cooked make it one of the most popular meats around.
Chicken leg quarters, also referred to as whole chicken legs, consist of both the thigh and drumstick. This cut is sold bone-in/skin-on and for most part, quite economical. Because they are dark meat and many people prefer white meat, chicken legs are often over looked by the consumer.
I like to purchase these with six fresh leg quarters to the package. Usually you will find a bit of extra fat on them which needs to be trimmed as well as the backbone rinsed out. Freezing them in a meal size portions makes it so handy when ready to use.
Roasting them in a real slow oven temperature with just a little oil, salt & pepper always produces tasty results. After they have baked for an hour you can always turn up the temperature for a few minutes to crisp the skin if you wish.
Today, I thought it would be nice to do something a bit more special. Stuffing them with a veggie-cheese mixture not only tastes great but they had a nice visual effect on our plates.
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Stuffed Chicken Leg Quarters
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Votes: 9
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Instructions
In a saucepan, melt butter, add onion & peppers; saute until tender crisp. Add grated zucchini, continue to cook for 2 minutes.
Remove from heat & place in a bowl. Add breadcrumbs, egg, salt, pepper & cheese. Refrigerate until cold.
Preheat oven to 350 F. Using fingers, loosen skin on chicken legs. Spoon some filling into each chicken leg working the stuffing down the drumstick. Combine the 2 Tbsp melted butter, dry mustard & Dijon mustard together & brush over chicken. Place the chicken in a shallow baking dish & bake for about 45 minutes or until cooked through. Remove from oven & serve.
If you are not accustomed to using chutneys it is well worth revisiting the idea. Chutney is similar to salsa or a sweet ‘relish’. The perfect balance of sweet, sour and spicy are critical elements for most chutneys. The sweetness coming from fresh or dried fruits, the sour element from vinegar, lemon or lime and the spiciness from a variety of whole spices.
There is no right or wrong recipe, just a preferred flavor or two. They can be cooked or fresh and are made from a wide variety of ingredient combinations of fruits and/ or vegetables and spices. Ground spices tend to make chutney cloudy so it is best to use whole ones.
In the majority of chutney recipes one ingredient tends to dominate the flavor. The sweet and sour ones work well with beef, pork and chicken, whereas sweeter versions are great on cheese and crackers, bagels and toast.
I have made numerous chutneys over the years. Some were served with warm Brie cheese but very often I’ve used mango chutney when cooking pork. This particular recipe can be made with either purchased chutney or just make a recipe of your own. It creates a unique flavor along with nice tender ribs.
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Mango Chutney Country Style Ribs
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Instructions
Mango Chutney
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In a saucepan, combine honey & vinegar, Bring to a boil & simmer until honey dissolves. Add remaining ingredients & simmer, uncovered until mixture becomes slightly thickened. Pour into a glass dish & set aside until needed. Refrigerate any remaining chutney that you don't use in making ribs.
Ribs / Sauce
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In a saucepan, Brown ribs & set aside on a paper towel-lined plate. Add all 'sauce' ingredients to saucepan except for the 1 fresh mango. Bring to a boil, cooking for about 15 minutes, gently mashing tomatoes with a fork, until sauce is reduced to about 1 1/4 cups.
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Preheat oven to 300 F. Place ribs in a baking dish; pour sauce over ribs, cover & bake for about 1-1 1/2 hours until ribs are very tender. Serve with sauce & top with remaining diced fresh mango.
Christmas gatherings would not be complete without pate’. For many people, pate’ brings to mind a fancy goose liver-based hors d’ oeuvre spread — but not all pate’ is made from liver!
While traditionally served baked in a crust, today pate’ simply describes a wide variety of smooth blends of meats, poultry, seafood, vegetables, dairy products, liquors like sherry or cognac with herbs and spices.
Pates’ can be smooth and creamy (mousse) or firm and chunkier (country style). Mousses spread effortlessly on crackers or bread while country style varieties can be sliced or cubed for appetizers or sandwiches. Equally flavorful hot or cold, pates’ are best served at room temperature.
Recipes are not always extravagant and widely vary from the humble appetizer prepared at home to one of the most expensive dishes served in world renowned restaurants.
There are no rigid rules for cooking or serving pate’. Nearly any flavor profile that appeals to you can be made into one. Today I wanted to feature a couple of very simple but tasty pates’ you might enjoy to try somewhere throughout the Christmas season.
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Pistachio & Turkey Pate' / Walnut & Wild Mushroom Pate'
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Walnut & Wild Mushroom Pate'
Ingredients
Walnut & Wild Mushroom Pate'
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Instructions
Pistachio & Turkey Pate'
Line a small bowl with plastic wrap.
In a food processor, combine turkey, onions, sour cream & mustard; process until mixture is well blended & smooth. Add relish; process about 30 seconds or until JUST combined. Spoon into lined bowl; cover with plastic wrap & press gently. Refrigerate 1-2 hours to blend flavors.
Unmold onto serving; remove plastic wrap. Sprinkle with chopped pistachios; gently press onto plate. Serve with a variety of crackers. Yield: 2 1/2 cups.
Walnut & Wild Mushroom Pate'
Preheat oven to 350 F. Spread walnuts in a single layer on a baking sheet. Toast for 10 minutes, or until fragrant & lightly browned.
In a large skillet, saute shallots in butter over medium heat until translucent.; add chopped mushrooms, garlic, parsley, thyme, salt & pepper. Cook, stirring often, until most of the liquid has evaporated.
Process toasted walnuts & olive oil in food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture; process to desired texture. Pack mixture into a well oiled bowl. Cover with plastic wrap & refrigerate for a few hours or overnight. Serve on baguette slices or crackers of your choice. Yield: 20 servings
Today, July 25th, is my sister Loretta’s birthday. As I think of her with fondness on her day, I wanted to feature a special meal that I’m sure she would enjoy. I would much rather be making it for her but distance makes that impossible.
The entree I am preparing is WILD SALMON ROULADE stuffed with SHRIMP & SCALLOPS and served with DILL SAUCE.
Roulades have been around since the 18th century. The things that have made them so popular are that they are simple — once prepared they need little attention while cooking. They are versatile — any meat or fish that can be thinly sliced lengthwise will work. There are many options when it comes to the filling — anything that cooks faster than the outside is suitable. Elegant for entertaining — on the outside a delicate fillet of fish or meat; on the inside a hidden second flavor.
In this recipe, the salmon roulade is stuffed with shrimp and scallops and served with a delicate sauce.
Loretta is a few years older than I am so she has always been in my life. I have lots of wonderful memories from our ‘adventures’ while growing up on the farm together. Thank you, Loretta, for those beautiful moments in life that can never be brought back but I will treasure them in memories forever.
OUR FAMILY CELEBRATES YOU WITH LOVE ON YOUR SPECIAL DAY!
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Seafood Salmon Roulade
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Instructions
Seafood Stuffing
In a bowl, whisk egg white until frothy; set aside. Finely chop shrimp; cut scallops into 1/2-inch cubes. Add seafood to egg white. Add bread crumbs, chives, parsley, lemon rind, tarragon, salt & pepper; toss to combine. Refrigerate.
Salmon
Butterfly (skinned) salmon fillet; sprinkle with salt & pepper. Spread stuffing over salmon leaving a border at edges. Starting at long side , roll salmon, tying with kitchen string at 1-inch intervals. Place on a parchment-lined, rimmed baking sheet. Sprinkle with salt & pepper.
Preheat oven to 375 F. Roast about 50 minutes or when thermometer inserted into the thickest part reaches 160 F. Transfer to cutting board; tent with foil & let rest for 10 minutes.
Dill Sauce
In a small bowl, mix dill sauce ingredients together. Adjust consistency with milk & tartness with lemon juice. Set aside for 10-20 minutes You could use Greek yogurt instead of sour cream. It is slightly more tangy & low fat tends to be less creamy but does reduce the calories.
Recipe Notes
- You can prepare the salmon roulade up to 2 hours ahead, just cover & refrigerate.
