Poulet a l'estragon

tarragon chicken.

what you can't see is

the amazing sauce!

here is the recipe..

1 1/2 tbs chopped tarragon

1 small garlic clove, chopped

2 oz. butter softened

1 3-4 lb roasting chicken

2/3 cup chicken broth

2 tbs white wine

1 tbs flour

2/3 cup heavy cream

preheat the oven to 400 F.

mix together the chopped tarragon, garlic

and half the softened butter.

season with salt and pepper and place

inside the cavity of the chicken.

heat remaining butter with some olive oil

in a dutch oven over low heat and brown the 

chicken on all sides. add the stock and wine.

cover the casserole and bake for 1 1/2 hours

or until the chicken is tender and juices run clear.

remove the chicken, place on platter. cover with foil

and tea towel.

place the dutch oven on the stove

and add flour to juices.  whisk until thick.

strain the sauce into a clean saucepan and add 

a few more tarragon leaves.

simmer 2 minutes, then stir in cream and 

reheat without boiling. season with salt and pepper

carve chicken.

serve with sauce.

we have ours with rice.

but pasta would be good too!

bon appetite!

Homemade Chicken Fajitas

chicken breast ( i use 4-6)

olive oil

red onion (2)

peppers

(i use 2 of each color

red, green and yellow)

marinade:

2 Tbs fresh lime juice

3 Tbs olive oil

garlic clove

salt

1/2 tsp cumin

1/2 tsp chili powder

1/4 cup cilantro chopped

pound chicken til thin

mix marinade and pour over 

chicken up to 8 hours ahead.

bring chicken to room temp.

an hour before cooking.

sear chicken on both 

sides until done.

stack chicken and 

wrap in aluminum foil.

in same pan

cook veggies.

bon appetit!

Hazel's Cranberry Nut Bread

2 cups flour

1/2 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

2 Tbs hot water

2 Tbs melted crisco

1 cup cranberries cut in half

1 cup sugar

1 beaten egg

1/2 cup orange juice

1/2 cup walnuts

Sift all dry ingredients

Add crisco, hot water and orange juice

add egg.

Add berries and nuts

Bake 325 for an hour and ten minutes.

Yummy with cream cheese and a cup of tea.

You can invite me over if you want

:)

Yummy Squash Soup

Here is the recipe for

Sweet Life's Hubbard Squash Soup with Shrimp Toast and Pumpkin Seed Oil

straight out of the Morning Glory Farm Cookbook

5lbs Hubbard squash (butternut can be substituted)

1 1/2 Tbs. Vegetable oil

1/8 tsp cayenne pepper (I omitted it)

1 tsp ground coriander seeds (I mistakenly bought the whole seed and put Griffy to work with the mortar and pestle)

1 Tbs. honey

1 stick butter

1 1/2 cups apple cider

1 1/2 -2 cups water or chicken stock 

Pumpkin seed oil for garnish..( ok, this is a splurge at 15 bucks a bottle...but SO worth it!)

Preheat oven to 375.

Cut squash in half, remove seed and strings. Drizzle veg. oil over the squash then sprinkle with cayenne pepper, coriander seeds and honey on cut sides.

Place squash cut side up in baking dish with about 1/2 inch of water. Cover with foil and cook for 1 hour. Remove foil and cook another 1/2 hour, caramelizing the squash.

Once squash is cooked, scoop out pulp. Melt butter over med. high heat whisking to make brown butter. Add pulp and apple cider. Continue to cook down while whisking. Whisk in 1 cup of water or stock.

Fill blender about halfway with mix..blend on low using a dishtowel as a cover to allow steam to evaporate...(this is where an immersion blender comes in handy :)

Add 1/2 cup water. Check consistency. Soup should be smooth and creamy not chunky. Add more liquid if too thick. Return to pot and heat through. 

Garnish with drizzled pumpkin seed oil.

I didn't make the shrimp toast because of time but plan on it!

12 med. raw shrimp, cleaned and deveined

2 Tbs butter, softenend

2 slices white bread 

salt/pepper

chives chopped

Preheat oven broiler

Puree shrimp in food processor, pulsing to desired consistency. In a small bowl, blend butter with shrimp, using a spatula. Add salt/pepper

Spread on bread and put under broiler until golden, about 4 min. 

Let cool slightly and cut into crouton size pieces.

Add to soup with chives.

:)

Cook Once..Eat Twice

This recipe has been adapted from an old Fine Cooking magazine recipe...Jan 08. I told you I kept my magazines.

For the brine:

8 cups cold apple cider or juice (I only had 4 cups of juice)

3/4 cup kosher salt

1/4 cup light brown sugar

2 cloves garlic, smashed

3 sprigs fresh thyme

 One 4 lb boneless pork loin roast or two 2 lb loins (next time I'm going to double this..we needed MORE leftovers!)

For the roast:

1/4 cup maple syrup

3 tbs. dijon mustard

2 tsp. fresh thyme

black pepper

1-2 granny smith apples peeled, cored, sliced into 1/2 in. pieces

1 tbs olive oil

kosher salt

Brine the pork...combine the 2 cups of cider/juice with the salt, brown sugar, garlic and thyme in a saucepan and bring to boil over high heat, stirring so the salt and sugar dissolve...about 3 min. Add the remaining juice and cool t room temp. Transfer to a large container add the pork, cover and refrigerate for at least 8 hours up to 18 hours...(I forgot this part and let it sit for a few hours..next time I'll remember to let it go longer!)

Heat the oven 450. In a small bowl, mix the maple syrup, mustard, thyme, and pepper. Drain the  pork and pat dry with paper towel. Brush the pork all over with the mustard mix.

In a med. bowl toss apples with the oil, salt, and pepper. Scatter mix in the bottom of a large roasting pan. Put the pork on top of the apples. Roast the pork until the crust just starts to brown about 15 min. Reduce the heat to 350 and cook 30-50 min more..internal temp should read 145 degrees.

Let rest 10 min and slice. And don't forget to save some for the cubano's!!!

Cubano Sandwiches

For the mojo:

1 clove garlic

1/2 tsp kosher salt

1 tbs olive oil

1 tbs fresh lime juice

1 tbs chopped fresh cilantro

(next time I'll double this recipe too!)

For the sandwiches:

oval shaped sub or bulky rolls split (we used these english muffin looking things!)

3 tbs mustard

leftover pork sliced thin

thinly sliced ham

swiss cheese

dill pickles..thinly sliced (you can buy them sliced like that!)

butter.

Make the mojo...

peel and mince the garlic..sprinkle with salt and mash into a paste. Transfer to a small bowl and mix in the olive oil, lime juice and cilantro. 

Make the sandwiches...

Set a cast iron or heavy duty skillet over med. heat. Brush the interior of the rolls with the mojo and the mustard and then stack with pork, ham, cheese and pickles. Spread butter on the outside of the rolls and grill. 

We served ours with coleslaw and baked beans. 

Enjoy!

Chocolate Orange Cheesecake

Here is the recipe for the cheesecake I've been making for Steve for years...It comes from the Pillsbury Complete Book of Baking cookbook that I think I received at my Bridal Shower..it was published in 1993!

Here is what you need:

about 5-6 graham crackers crushed into crumbs

4 (8 oz) pkgs. cream cheese, softened

1 1/3 cups sugar

4 eggs

2 Tbs orange flavored liqueur or orange juice (I have used both depending on what's in stock)

1 tsp orange peel 

3 oz. semi-sweet chocolate-melted

Heat oven to 325. Lightly grease bottom and sides of a 9 inch springform pan. Sprinkle graham cracker crumbs over bottom and sides of pan. In large bowl, beat cream cheese at med. speed until smooth and creamy. Gradually add sugar, beating until smooth. At low speed, add eggs 1 at a time, beating just until blended. Add liqueur or juice and orange peel; beat 2 min. at med. speed, scraping sides of bowl. 

In a small bowl, reserve 1 1/2 cups of batter. Pour remaining batter into crumb lined pan. Slowly blend melted chocolate into reserved batter. Drop spoonfuls of choc. batter in pan (Usually 8-9 dollops on the outside, 4-5 dollops on the inside) Using a knife, swirl chocolate batter through light batter to marlble.

Bake at 325 for 1 hour or until set. Cool for 10 min. remove sides of pan. Refrigerate several hours or overnight.

Your husband will love you!

Meal Planning

I have to plan meals in advance. For me there is nothing worse than wondering what's for dinner at 5:00. I plan/shop for our weeks meals over the weekend. Sundays we usually have a big dinner..many times with extended family. If I'm roasting a chicken for Sunday supper, I usually will do 2 at a time. It's just as easy to roast two and the payoff is huge. After dinner I'll start the stock and use the extra chicken for lunches for the upcoming week. I love having homemade chicken stock in the freezer. 

I also make out a lunch menu for the week. I pack everyones lunch. I prefer them bringing something from home than yucky cafeteria food. Steve usually will take leftovers or a salad. Will pretty much eats either yogurt or a ham sandwich. Hannah and Stephen mix it up a lot. But, again..nothing worse than packing lunch at 7 A.M and not knowing what I'm making. A little bit of prep work over the weekend goes a long way. 

Crockpot Honey BBQ Pork Ribs

Do you have the Not Your Mother's Slow Cooker Cookbook? I use it a lot...here's what's for dinner tonight

4 1bs country style pork ribs (I always use boneless)

1 yellow onion, sliced

1 16 oz bottle of bbq sauce

1/2 cup honey

Put everything in your crockpot and cook on Low for 8-9 hours. 

Could dinner be easier? We have it with baked beans, coleslaw, cornbread and fresh pineapple for desert. 

Banana Chocolate Chip Muffins

I got this recipe from a very old Fit Pregnancy magazine...here's what you need:

3 ripe bananas

3 Tbs olive oil

1/4 cup applesauce

3/4 cup sugar

1/4 cup nonfat plain yogurt

2 eggs

1/3 cup wheat germ

1/2 cup whole wheat flour

1 1/4 cup white flour

1/2 tsp baking powder

1/2 tsp baking soda

3 oz. mini choc. chips

butter spray..I use PAM!

Preheat the oven to 350. Place bananas, oil, applesauce and sugar in mixing bowl; mix on med. speed until bananas are pureed. Add yogurt, eggs and wheat germ, mix. In small bowl mix flours, baking powder and soda. Add to wet ingredients and mix just until blended. Add chips. Spray 18 muffin cups with PAM. Bake 22-30 min...my oven took 25 min. I made them today...they're already gone. Enjoy!

Two-Bean Vegetarian Chili

I've been meaning to post this recipe. I swear I lived on this during my cleanse. 

The recipe is from Martha's Whole Living website...

1 Tb.olive oil

1 Large onion, coarsely chopped

3 cloves garlic, minced

1 lb butternut squash, peeled, seeded and cut into 1/2 inch chunks

1 red bell pepper cut into chunks

1/4 tsp. chili powder

salt/pepper

1 can (14.5 oz.) stewed tomatoes in juice

1 can chickpeas, drained and rinsed

1 can black beans, drained and rinsed

1/2 cup chopped cilantro

lime wedge

In a dutch oven or saucepan with lid, heat oil over med. heat. Add onion and garlic and cook stirring occasionally, until tender, 5-7 min. Add squash, bell pepper, and chile powder; season with salt/pepper...cook stirring 1 min. Add 1/2 cup water. Cover and simmer until veggies are crisp-tender, about 7 min.

Stir in tomatoes and their juice, breaking them up with a spoon; add chickpeas, black beans, 1/4 cup cilantro and 1/2 cup water. Bring to a boil. Reduce to simmer, partially cover and cook until lightly thickened about 20  min.

Season with salt/ pepper. Stir in remaining cilantro...YUM!

Homemade Marshmallows

I used the Barefoot Contessa's recipe...here it is.

3 packs of unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 tsp kosher salt

1 TB. pure vanilla extract

confectioners sugar

Combine gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attacment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt and 1/2 cup water in a small saucepan and cook ove med. heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick..about 15 min. Add the vanilla and mix thoroughly.

With a sieve, generously dust and 8 x 12 inch nonmetal baking dish with confectioners sugar. Pour the marshmallow mix into the pan, smooth the top and dust with more confectioners sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them in squares...( I had a hard time getting them out of the pan so I just cut them with a knife directly in the pan.) Dust with more sugar...So good!

Not Your Mother's Cookbook

I love when it's time to put the grill away and break out the crockpot. My favorite crockpot cookbook is this one. I've had it for a few years and use it all the time. I also love it when dinner is done at 9:00 A.M. Isn't that the best feeling?

Last night we had the beef fajitas...

flank steak, a jar of salsa, a little lime juice, tomato paste and garlic, onions and peppers and dinner is done.

Eggplant Pizza

My dinner tonight. Oh the eggplant is so yummy right now. I grilled it up with a little olive oil and salt. While they were still hot off the grill I sprinkled goat cheese and added a tomato and some basil from my garden...(the only thing that's thriving in there right now)...A splash of Chardonnay and I'm a happy girl.

Easy Herbed Baguette

I love making this crusty bread. It could not be any easier I swear...I bought this cookbook years ago...1996. I've made so many great recipes from it including this bread. It's called One Hour Baguette and that's how long it takes...Heres what you need...

1 1/2 cups warm water
1 1/2 Tbs yeast
1 Tbs. honey
4 cups flour
1 tsp salt
fresh or dried herbs ( I used basil,thyme,rosemary)
cheese (I use parmesan)

In a large bowl combine warm water, yeast, and honey..let sit in a warm spot for about 10 min. or until the yeast looks like this..

Sift the flour and salt over the yeast mix one cup at a time...mix until dough forms a large ball. Knead for a few minutes until smooth. I LOVE to knead don't you? Put a pretty apron on while you do it...

Flour a work space and a rolling pin..cut dough in half and roll out one half to form a rectangle. Scatter herbs and cheese and press into the dough like this...

Gently roll up dough lengthwise into the shape of a baguette. Repeat with second ball of dough. Place the loaves on a well greased baking sheet..cover with clean tea towel and let rise for 20 min. Preheat the oven to 450..lightly brush loaves with olive oil..bake for 20 min. Delish!

My Favorite Summer Cooking Tool

Do you have a grill basket? I'm telling you...you'll never know what you did with out it once you get one. In the winter I roast all my veggies on a big cookie sheet...like the Barefoot Contessa told me to. Olive oil..salt...pepper...that's it. Well, who wants to put the stove on in the summer? Not me. I'm all about doing everything on the grill.

So..get yourself a grill basket. I think I got mine at Home Goods years ago...try Bed, Bath and Beyond..William/Sonoma if you feel like paying top dollar. Spray the basket with some Olive Oil cooking spray...I use PAM!

In a big bowl add whatever chopped veggies you like. Today I did

mushrooms, red onions, asparagus and green pepper..cuz that's what I had. Add some olive oil, kosher salt and pepper. Mix it up. Heat up your grill. Throw the veggies in the basket...throw it on the grill. Every few minutes give it a stir. Use a pot holder to take the basket off the grill...it's HOT!

These are great on their own...over pasta..rice..in your omellete..in a panini...in a pita pocket..with fish, chicken, steak. I make a BIG basket of them at the beginning of the week and they're great all week long.

The Season of the Salad

I'm all about salads right now. And for me I want them to be not only quick and healthy but also portable. We eat on the beach a lot. Here is one that I've been making for years. The original recipe is from my Black Dog cookbook...an old stand by for me. Have you ever been to Martha's Vineyard? If you go...a trip to the Black Dog is a must. And don't forget to buy a T-shirt. Here's my version....

Boil up some orzo pasta. The other day I didn't have any orzo so I used penne..or bowties...or what ever you have. While that's cooking...in a large pretty bowl add:

Some balsamic vinegar and olive oil and a clove or two of chopped garlic. I just wing it...start with a little...add more if  you want.

Chop up some spinach and a few roma tomatoes. Add the cooked orzo. Give it a good stir. Add some basil or parsley...or both. Then right before you serve it add some feta cheese. Now pack it up and bring it to the beach with some grilled chicken or steak. Simple right?

Jessie's Banana Bread

I have tried a MILLION Banana Breads. This one from my Mother in Law is the ultimate. It's quick...easy...and there is just no reason to ever throw out over-ripe bananas.

So here is what you need:

3 mashed ripe bananas
1/4 cup Coconut Oil (the recipe calls for shortening but coconut oil is so much better for you...try it. Oh and melt it...don't put it in the recipe in it's solid form..it won't mix properly.)
1 cup sugar
1 egg
1 3/4 cup flour
1 tsp. baking soda
1/4 tsp. salt

Mix the ingredients in the order I've given. Bake for 1 hour in 350 degree oven in a greased bread pan.

Now, make yourself a pot of tea..get your book and enjoy. Your welcome.

Dr. Weil on EWG's Shopper's Guide to Pesticides

Steamah's

Do you eat steamed clams? Or Steamers as we locals call them..usually with a wicked accent. Here is a quick and easy and wicked awesome recipe for them...and warning...they aren't pretty.

Get yourself a couple of pounds of steamed clams...and as with anything you eat...the fresher the better. In a large skillet pour one can of beer...yes, you heard me...beer. If you don't have a beer..water will do. Chop up a pound of Chorizo and an onion and add them and the clams to the beer.Cover and bring to a boil and in about 5 minutes their done....the clams will be open.

Now get yourself all set up. Put the clams, onions and chorizo in a big serving bowl...get another bowl for the  empty shells. Now take the broth that you boiled the clams in and put that in a small bowl...next, melt a stick of butter. Here's the fun part...

Take the clam out of the shell and take the slimy neck off the clam...gross I know. Dip the clam in the broth to clean off any sand...dip in the hot butter and eat! Get yourself a big piece of french bread to sop up the broth, onion and chorizo....heaven!

Not my best photography as my  hands were covered in all this deliciousness!!!

The New Pancake King

I'm the new Pancake king in the house...it used to be Steve. I really can't take the credit though...that needs to go to Stonewall Kitchen. And at 10 bucks a pop they better deliver.

Don't you love my little rooster measuring cups? Steve brought them home for me from my favorite store ever..Anthropologie. Love everything.in.that.store.

So, although this isn't my own recipe..thought I'd share our favorite pancakes!