Friday, January 30, 2015

Chicken Marsala

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Want to invite over some friends and wow them with a fancy yet easy to make dish? This is it!
You’ll Need
  •  4 whole boneless chicken breasts
  •  flour for dredging
  • salt and pepper to taste
  • 2 T. olive oil
  • 2 T. butter
  • 1 C. Marsala wine
  • 1 C. chicken stock
  • 1 1/2 C. fresh sliced mushrooms (any type)

  • Cut each chicken breast in half.
  • Pound each half to 1/4 inches thick.
  • Season lightly with salt and pepper.
  • Dredge in the flour and shake off excess.
  • In a frying pan heat the oil and butter.
  • Add the chicken and lightly brown on each side, about 2 minutes per side.
  • Add the Marsala, chicken stock and mushrooms.
  • Cook until the mushrooms soften and sauce thickens slightly, about 5 minutes.

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Thursday, January 29, 2015


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You’ll Need:
  • 1 Medium Cabbage (green or red)
  • 2 Tablespoons Pickling Salt
  • Distilled or filtered water (non-chlorinated)
Shred the cabbage.
In a large bowl, mix shredded cabbage and salt together.
Pound the cabbage mixture to expel the juices.
Place pounded cabbage and juices in a medium sized glass jar (1 Quart Sized).
Press down firmly on the cabbage.
Add distilled water until cabbage is fully submerged.
Solution should be at least one inch from the top of the jar.
Cover the jar and let sit for 3 to 7 days at room temperature.
Store in the refrigerator.

Wednesday, January 28, 2015

Pine Nut Lemon Quinoa

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Quinoa is a wonderful food to try. If you have never tried it before I think you will find it as a delicious grain the can work well as a side dish with a piece of fish.

You’ll Need

1/4 cup pine nuts
1 cup quinoa
2 cups water
1/4 teaspoon salt
1/4 cup fresh lemon juice
2 stalks celery, chopped
1/4 red onion, chopped
1/2 teaspoon ground cumin
1 bunch fresh parsley, chopped

Salt and pepper to taste

Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.

In a saucepan, combine the quinoa, water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, approximately 12 minutes. Cool slightly, then fluff with a fork.

Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, red onion, cumin and parsley. Adjust salt and pepper before serving.

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Tuesday, January 27, 2015

Bearnaise Sauce

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  Sauces transform a meal eve with the smallest drizzle. Try this on a variety fishes. 

You’ll Need
  • 3 egg yolks
  • 1 Tablespoon lemon juice
  • 1 Tablespoon dry white wine
  • ½ cup butter
  • 1 Tablespoon finely chopped onion
  • ½ teaspoon dried tarragon leaves (or 1 ½ teaspoons fresh)
  • ¼ teaspoon dried chervil leaves (or 1 ¼ teaspoons fresh)
  • Preparation of this sauce requires full attention and low heat to prevent your sauce from curdling.
  • Stir egg yolks, lemon juice and dry white wine vigorously in 1-1/2-quart saucepan.
  • Add 1/4 cup of the butter.
  • Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
  • Add remaining butter.
  • Continue stirring vigorously until butter is melted and sauce is thickened (Be sure butter melts slowly as this gives eggs time to cook and sauce without curdling.).
  • Blend in onion and herbs.
  • Serve hot or at room temperature.
  • Cover and refrigerate any remaining sauce.
  • To serve, stir in small amount of hot water.

This sauce is wonderful with meat or fish.

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Monday, January 26, 2015

Baked Squash

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Submitted by Sue at HHM. Thank you Sue! This recipe just seems like the perfect idea for these wonderful in season fall and winter produce.

You’ll Need:
  • 1 winter squash (acorn or butternut)
  • Butter
  • Maple syrup or Honey
  • Cut in half lengthwise
  • Scoop out the seeds
  • Place cut side down in a covered baking pan with enough water to barely cover the bottom of the pan.
  • Bake @ 350 degrees until tender, about 30-45 for acorn and about 1 hour for a large butternut.
  • Test for tenderness with a fork.
  • Turn the squash halves over and brush with butter and drizzle with honey or maple syrup.
  • Bake a few minutes longer.

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Friday, January 23, 2015

Lemon Rosemary Chicken

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This recipe was submitted by Kristy at Eckert Seamans. Thank you Kristy!

You'll Need
  • 4-6 boneless, skinless chicken breasts
  • 2 teaspoons chicken bouillon granules
  • 1/2 cup cup boiling water
  • 2 teaspoons minced garlic
  • 1/4 cup lemon juice
  • 2 tablespoons olive (or vegetable) oil
  • 3-4 sticks fresh rosemary (remove leaves from stems into a cup, then cut up using kitchen shears)
  • salt
  • fresh ground pepper
  • Place chicken breasts in a large zip-lok bag.
  • Combine remaining ingredients and pour into bag with chicken.
  • Marinate at least 6 hours (it's best to marinate overnight - the longer you marinate, the more intense the flavors are).

Grill, and enjoy!

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Thursday, January 22, 2015

Simple Beans and Rice

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This red beans and rice recipe is delicious and one of the healthiest foods you can find. The preparation is simple, really, and once you figure out how to throw them together, you can start improvising with your own spices.
This is not something you will have time to make after a typical workday, but when you put it together on the weekend, you will have it to eat all through the week.

You’ll Need:

·         1 pound dry red beans
·         1/4 cup olive oil
·         1 large onion, chopped
·         1 bell pepper, chopped
·         2 tablespoons minced garlic
·         2 stalks celery, chopped
·         6 cups water
·         2 bay leaves
·         1/2 teaspoon cayenne pepper
·         1 teaspoon dried thyme
·         1/4 teaspoon dried sage
·         1 tablespoon dried parsley
·         1 teaspoon Cajun seasoning
·         1 pound andouille sausage, sliced
·         4 cups water
·         2 cups long grain white rice


1.    Rinse beans, and then soak in a large pot of water overnight.
2.    In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
3.    Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
4.    Stir sausage into beans, and continue to simmer for 30 minutes.
5.    Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

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