Good salads

A really good salad.

Ingredients
1/4 cup whole-grain mustard
1/2 cup apple juice
1/4 cup white vinegar
1/2 teaspoon black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 pounds chicken cutlets
4 small zucchini, cut lengthwise into 1/2-inch-thick slices
4 Roma (plum) tomatoes, cut lengthwise in half
1 large red onion, sliced into 1/2-inch-thick rings
1/2 teaspoon kosher salt
1 5-ounce bag salad greens

Directions
In a medium bowl, whisk together the mustard, apple juice, vinegar, 2 tablespoons water, 1/4 teaspoon of the pepper, and 1/2 cup of the oil. Transfer 1/2 cup of the mixture to a large resealable plastic bag and refrigerate the rest. Pat the chicken dry with paper towels. Add to the bag, seal, and refrigerate for 20 minutes.
Meanwhile, heat grill to medium. Place the zucchini, tomatoes, and onion on a baking sheet. Add the salt and the remaining oil and pepper and toss.

Grill the chicken and vegetables, turning occasionally, for about 10 minutes total. Transfer to a cutting board and roughly chop the ingredients.

Divide the salad greens among individual bowls and top with the chicken, vegetables, and the reserved dressing.

Beer Marinated Pork Chops

If you like pork chops, you have to try this recipe:

- 4 pork chops

- 8 oz. beer

- 1/4 cup soy sauce

- 1 T fresh ginger (or 1 t dried ginger)

- 2 T brown sugar

Mix the beer, soy sauce, ginger and brown sugar in a bowl. Place the pork chops into a container (I used a tupperware container) and pour the marinade over the chops. Cover the container and refrigerate overnight. Prepare a fire in the grill and cook the chops for 6-7 minutes per side. Remove the chops from the grill, cover with foil and allow them to rest for 10 minutes.

Cook's Notes: This recipe was easy to make a delicious. Next time, I will add more brown sugar and use fresh ginger

Another excellent chicken recipe

I was flying solo Friday night while Paul was busy taking care of all the logistics at the Relay for Life. I wanted chicken. I wanted easy (read bake) and I wanted quick. Oh and it had to be delicious. This little recipe was all of the above. And with nominal ingredients needed, the possibilities to change it up are endless.

Garlic Chicken

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Cook's notes
You could add almost anything to the mixture - crushed red pepper, rosemary, basil, etc. Also, I didn't cook it by time. I turned the oven on the convection setting, stuck the probe in the chicken breast and cooked it to 165. I let it sit for 10 minutes.

It was fantastic.

Potent Potable

This is the first drink that I will have at the cottage.  Guaranteed.  And thank you Abi and Grace.

Bourbon Slush
1 cup Sugar
6 oz. Frozen Orange Juice
12 oz. Frozen Lemonade
2 cups Hot Tea (2 cups hot water with 2 tea bags.  Steep 5 minutes)
2 cups Bourbon
6 cups Water

Directions
1.    Mix all the above in large bowl.
2.    Freeze overnight.  (We place the mixture in a Tupperware tub with lid.)
3.    Take out of freezer and let stand for ½ hour.
4.    Spoon into glasses and garnish with cherry.
5.    Keep mixture refrigerated while serving.

Cheers.  

Chicken and Potatoes with Mustard Vinaigrette

New at the cafe!  We were feeling blah and uninspired in the kitchen.  I had this simple recipe delivered to my inbox via Real Simple.  It is easy, delicious and provides great leftovers.  

Ingredients

1  pound  small red- and white-skinned potatoes, mixed

Boneless, skinless meat from 1 rotisserie chicken (about 4 cups)

1 1/2  tablespoons  kosher salt

1  tablespoon  Dijon mustard

2  tablespoons  white wine vinegar

1 large clove garlic, minced

1  teaspoon  honey

1  teaspoon  freshly ground black pepper

6  tablespoons  olive oil

2  tablespoons  capers, drained

½ bunch watercress, stemmed

Preparation

Place the potatoes and 1 tablespoon of the salt in a medium saucepan and cover with cold water. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes or until the potatoes are tender. Drain and set aside. Place the chicken in a large bowl and set aside. Using a whisk, combine the mustard, vinegar, garlic, and honey in a medium bowl. Add the remaining salt and the pepper. While whisking, gradually add the oil in a thin, steady stream until a medium-thick vinaigrette is formed. Halve the potatoes and combine with the chicken. Add the capers and vinaigrette, gently tossing with the chicken mixture. Fold in the watercress just before serving.

Cooks notes

We opted out of the rotisserie chicken and just used baked chicken breasts.  We didn't use watercress, rather we used steamed asparagus with it.  I could also see swapping out the capers and adding rosemary.    

Best for chips

Deirdre writing. We have been slackers - work, travel and a little thing called a cottage have prevented much sharing.  Until today! 

This weekend, we had a friend over to hang out and cook.  The best thing she made, even better than the shrimp, scallops and chicken pasta, was the salsa.  So good and so blessed easy. 

2 cans of diced tomatoes with sweet onions  (do NOT skip the sweet onions part)

Olive oil

salt & pepper 

lemon juice 

Get some chips and eat it.  Don't let people see you lick the bowl.  #justsayin  

Chili con Carne y Cordero

It is a cold, wet day outside the Cafe, which is perfect weather for a pot of chili. I am making a slight twist. Instead of using 3lbs of ground beef, I am going to use 2lbs of ground beef and 1lb of ground lamb. This recipe I am making will be my first use of the lamb we purchased from Mirror Lake Farm. Full report to follow!

Chili con Carne y Cordero

2 large onions, chopped
1/4 cup olive oil
1 tablespoon minced garlic
2 carrots, sliced
2 lbs boneless beef chuck, ground coarse
1 lb ground lamb
1/4 cup chili powder
1 tablespoon cumin
2 tablespoon paprika
1 tablespoon crumbled dried oregano
1 tablespoon dried hot red pepper flakes
2 8 oz. cans tomato sauce
1 1/4 cups beef broth
3 tablespoons cider vinegar
Salt and pepper to taste

In a large pot cook the onions in the olive oil over moderately low heat, stirring occasionally, until they are softened. Once the onions are softened, add the garlic and carrots, then cook and stir the mixture for 1 minute. Add the beef and cook it over moderate heat, stirring and breaking up any lumps, until the beef is no longer pink. Add the chili powder, cumin, paprika, oregano, and the red pepper flakes, then cook and stir the mixture for 1 minute. Add the tomato sauce, beef broth, cider vinegar and bring the mixture to a boil. After the mixture begins to boil, reduce heat and simmer, covered, stirring occasionally for 50 to 60 minutes. Add salt and pepper to taste, and cook for 15 more minutes.

Serves 6