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

Pork Chops in White Wine Sauce

I used a couple of the boneless pork chops we got with the 1/2 pig. This recipe was easy and very yummy.

Pork Chops in White Wine Sauce

Ingredients:

- 2 garlic cloves, chopped

- 1 teaspoon of dried sage

- 1 teaspoon of dried rosemary

- 1 teaspoon of salt

- Freshly ground black pepper, to taste

- 2 teaspoons of butter

- 1 teaspoon of olive oil

- 4 one-inch thick pork chops

- 1/2 cup of dry white wine and 1/4 cup of dry white wine

Preparation Instructions:

1. Combine the garlic, sage, rosemary, salt and pepper. Press a little of

this mixture firmly into both sides of each of the pork chops.

2. In a heavy skillet, melt the butter and the olive oil. Brown the pork

chops on both sides, using tongs to turn carefully. Remove and pour off

all but a small amount of fat from pan.

3. Add 1/2 cup of the dry white wine and bring to boil. Return the pork

chops to the pan.

4. Cover, reduce heat and simmer until the chops are tender when pressed

with tip of knife (about 25-30 minutes).

5. Once ready to serve, remove the pork chops to a heated plate and cover with foil.

Add the remaining 1/4 cup of wine to the skillet and boil down to a syrupy glaze.

6. Pour over the chops and serve.

Cook's Notes: The chops were tender and juicy. The reduction of the white wine took

about 5 minutes. I will definitely make this meal again.

1/2 a Pig

On Tuesday afternoon following a busy day at GE, I went to the Pinckney Meat Market to pick up our 1/2 of a pig. The meat was frozen and it fit nicely into two coolers for the drive home. I got home about half an hour later and unloaded the pork into our stand up freezer. We are set for beef and pork protein for quite a while. I am really looking forward to experimenting with some cuts of beef and pork that I have not cooked before.