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Monday
Oct272014

Lemon Sage Chicken

Lemon sage chicken

It’s my favorite time of the month…time for the Secret Recipe Club reveal day! This month, I was assigned to Tara’s Multicultural Table. Tara is a stay at home mom to her adorable son, and as the name suggests, her blog is a place where she writes about food from all over the globe. Tara was born in Japan and moved to Germany as a young child, before moving to the US. Her husband’s family is Filipino. With all of those cultures deeply rooted in both of their families, I would say that Tara is an expert at multicultural cooking! Flipping through the recipes in her blog prove that. She highlights recipes from every square inch of the world, which as you could imagine, made it very difficult to choose just one. While I had my eye on Galatke (Serbian Semolina Baklava), Colcannon, and Yachae Kalguksu (Korean Knife Noodle & Vegetable Soup), I chose this chicken dish because we still have plenty of sage left in the garden that I wanted to use up before winter comes. While I’m sure that we would have loved those other dishes, this lemon sage chicken was absolutely delicious! Joel declared it one of the best meals he has had in a long time. While chicken isn’t usually one of his favorites, and we are not usually ones for seconds, when he finished his plate, he said that he wished he had another! This chicken was incredibly flavorful, and quick cooking, which is perfect for weeknight meals. I’m so glad that I have plenty more sage in my garden. I foresee this meal gracing our table quite a bit more before the snow starts to fly. Thanks for the delicious meal, Tara! 

1 1/4 pounds Chicken Breasts, boneless and skinless
Salt and Pepper
3 tablespoons Olive Oil
1/3 cup Flour
2 Eggs
1 Lemon, juiced
4 Sage Leaves
1/2 cup Dry White Wine (such as sauvignon blanc)
3/4 cup Chicken Broth
2 tablespoons Butter
Additional Lemon Wedges, for garnish 

Slice each chicken breast in half horizontally. Place between two sheets of plastic wrap and pound out the chicken with a mallet until it is about 1/4 inch thick. Season both sides lightly with salt and pepper. In a rimmed plate, mix the flour with a pinch of salt. In another rimmed plate, whisk the egg and lemon juice. Heat the olive oil in a large skillet over medium heat. Coat each piece of chicken in flour, then dip in the egg mixture to coat the entire surface. Place the chicken in the skillet and cook until the bottom is golden brown, about 2 minutes. Flip the chicken to cook the other side and add the sage leaves. Once the chicken has cooked through, remove and set on a paper towel lined plate. Add the wine and chicken broth to the skillet and increase the heat to medium-high, stirring to scrape up the brown bits from the bottom of the pan. When the liquid is reduced by half, add the butter. and cook until sightly thickened. Serve the chicken topped with the sage leaves, sauce, and lemon wedges. 

SOURCE: Tara’s Multicultural Table

Sunday
Oct262014

Stovetop Applesauce

Applesauce

Sorry for my absence. The fall is always the busiest time of year for me, and to top it all off, our family just grew by 4 feet. We got a puppy! When I’m not in the classroom or on the pool deck, I’ve been home snuggling with my pooch, not even giving cooking a second thought! But I’m back. With the swim season winding down, I’m starting to gain back some of my energy and finding my way back into the kitchen. A great recipe to start with was this stovetop applesauce. It was a great way to use up apples leftover from a recent day we spent apple picking, and the perfect way to capture the fall in my kitchen. 

15 apples, peeled, cored, and cut into large chunks
1/3 cup Brown Sugar
2/3 cup Apple Cider
1 1/2 teaspoons Cinnamon

Combine all of the ingredients in a large pot over medium-low heat. Simmer, stirring occasionally, until the apples are tender, about 20-30 minutes. Once softened, mash the apples with a potato masher or puree with a blender/immersion blender if you like a smoother applesauce. Refrigerate for about 4 hours before serving. Makes about 6 cups.

SOURCE: Prevention RD

Monday
Sep222014

Applesauce Oatmeal Bars

Applesauce oatmeal bars

It’s Secret Recipe Club Reveal Day! This month, I was assigned to Christie’s blog, A Kitchen Hoor’s Adventures. Throughout the month, I’ve enjoyed looking through all 7 years of Christie’s archives! There were several recipes that I wanted to try, such as Coq au Vin, Blistered Tomato Salad with Scallops, Panna Cotta, and a slew of Macaron cookies. I will most definitely be revisiting those recipes soon, but ultimately baked oatmeal won this month. Now that fall is here, I need to switch up my cold overnight oats breakfast routine and this baked oatmeal recipe is the perfect way to do just that. Reheating a square of these bars each morning makes for a quick, easy, and filling breakfast that keeps me full until lunch. The flavors of fall are an added bonus, too. Thanks for the great recipe Christie!

3 cups Applesauce, drained
2 cups Old-Fashioned Oats
1 1/2 cups Flour
1/2 cup Whole Wheat Flour
3/4 cup Butter
1 cup Brown Sugar
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Allspice
1/4 teaspoon Ground Cloves
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Walnuts, chopped (I used pecans because that is what I had)

Line a strainer with paper towels or cheesecloth. Pour the applesauce into the strainer and drain for 20 minutes (Don’t skip this step like I almost did. It’s amazing how much liquid drains out of the applesauce). In a large bowl, combine the oats, both flours, butter, brown sugar, vanilla, cinnamon, ginger, allspice, cloves, baking soda, and salt. Using a pastry blender (or your fingers), combine until the mixture resembles coarse meal. Press 2/3 of the mixture into a 9x13 baking dish that has been coated with cooking spray. Sprinkle the nuts over the oats and spread the applesauce over the top. Top with the remaining oat mixture. Bake at 375 degrees for 30-35 minutes, or until the top is golden brown. 

SOURCE: A Kitchen Hoor’s Adventures

Sunday
Sep072014

Greek Cucumber Noodles

Cucumber noodles

I don’t have a spiralizer. While I think they are cool, I also feel like they are a fad. Plus, I don’t need another unitasker to clutter my already full cabinets. Besides, my mandoline slicer has attachments that will julienne any vegetable, which gives just about the same result that a spiralizer would. A quick pass through the mandoline produced the perfect bed of cucumber “noodles” for this summer salad, which made for a delicious dinner and a quick lunch, too. Do yourself a favor and make this before the bounty of fresh summer produce withers away. You will not be disappointed! 

2 Seedless Cucumbers
1 cup Cherry Tomatoes, halved
1/3 cup Kalamata Olives, pitted and chopped
1/4 Red Onion, thinly sliced (I omitted)
4 tablespoons Hummus
1/2 cup Feta Cheese, crumbled
Salt and Pepper, to taste

Julienne the cucumbers using a mandoline slicer or a spiralizer. Divide the cucumber onto plates and top with the tomatoes, olives, and onion. Spoon hummus onto the center of the noodles and sprinkle the top with feta. Season with salt and pepper, to taste. Serve immediately.

SOURCE: Two Peas & Their Pod

Thursday
Aug282014

Funfetti Pudding Mix Cookies

Funfetti cookies

When it comes to cookies, I typically prefer them to be of the chocolate chip variety. However, I had some pudding mix in the cabinet that I wanted to use and when I searched for recipes, I loved with how colorful these funfetti cookies were and couldn’t wait to give them a try. Sprinkles or jimmies? Which do you prefer? I’ve always grown up calling them jimmies, but just last week, somehow that word was brought up and Joel said he had never heard of them being referred to as that before. I found it odd, because that is just what I’ve always called them. So I’m curious, what do you call them? Whatever it is, give these cookies a try. With school starting up next week, they will be sure to brighten up any lunch box!

2 1/4 cups Flour
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Butter, softened
1 1/4 cups Sugar
1 Egg
1 Egg Yolk
1 teaspoon Vanilla Extract
3/4 teaspoon Almond Extract 
1 package (3.4 ounces) Instant Vanilla Pudding Mix
2/3 cup Rainbow Jimmies/Sprinkles

In a bowl, mix together the flour, baking soda, and salt; set aside. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Mix in the egg and yolk and both extracts, then add the pudding mix. With the mixer on low speed, slowly add the dry ingredients and mix until combined. Stir in the jimmies/sprinkles. Using a medium cookie scoop, scoop the dough out and drop them onto parchment paper lined baking sheets 2-inches apart. Bake at 350 degrees for 10 minutes, or until the edges are golden. Cool on the baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container. Makes about 2.5 dozen.

SOURCE: Cooking Classy