3 large ripe tomatoes sliced 1/4 inch thick
Wednesday, July 30, 2008
3 large ripe tomatoes sliced 1/4 inch thick
Tuesday, July 29, 2008
Sunday, July 20, 2008
1 stick butter, halved
1 cup self-rising flour
1 cup sugar
1 tsp. vanilla
1 tsp. cardamom
1 cup milk
4 ripe peaches, sliced
1 pint blueberries
Preheat oven to 350 degrees.
Melt a half stick of butter in a 9-inch square baking dish. Melt the other half and mix with self-rising flour, sugar, vanilla, cardamom, and milk.
Mix all ingredients but the fruit and the butter you melted in the dish with a whisk until smooth. Pour into dish. Add fruit.
Sprinkle the top with a sugar/cinnamon mix before baking to make it a little crispy on top.
Bake at 350 for about 45 minutes or until golden on top.
Saturday, July 19, 2008
4 boneless, skinless chicken breasts (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
Friday, July 18, 2008
***Wow...this was good! I recently got the Everyday Food: Great Food Fast cookbook by Martha Stewart Living magazine. I have to say that I really love this cookbook. When it comes to cookbooks, I am a photo kind of girl. I like a lot of pretty, color photographs to go along with the recipes. This book doesn't disappoint. There's a beautiful photo for every single recipe...and there's 250 recipes! They are arranged in the book by season, which is really nice. And to top it all off, all the recipes are pretty simple and most of them can be prepared in about 30 minutes. It has quickly become one of my favorite cookbooks.
This recipe caught my eye. It seemed like an interesting combination...chicken and cranberries. I couldn't find fresh cranberries, so I had to use dried cranberries from a bag. However, they worked good too! This dish was a little sweet and savory all in one. It went especially well with the mashed sweet potatoes posted below...like I said in that post, it almost felt like Thanksgiving!***
2 tablespoons butter
1 1/2 teaspoons dried thyme
Coarse salt and ground pepper
4 bone-in chicken breasts (8 ounces each)
1 medium onion, finely chopped (about 1 cup)
1/2 teaspoon dried sage
2 cups reduced-sodium chicken broth
1 cup cranberries (I had to use dried cranberries...they were just as yummy!)
1/4 cup sugar
1 teaspoon cornstarch (mixed with 1 tablespoon water)
Preheat oven to 450 degrees. In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes.
Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan.
Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken.
Sunday, July 13, 2008
Saturday, July 12, 2008
2 large eggs, lightly beaten
Tuesday, July 8, 2008
***I recently got a great cookbook called "Southern Living Homestyle Cookbook." I highly recommend it...it's wonderful. One of the first recipes that I've tried in the book is this broiled mahi mahi dish. I was very pleased with the results. As I've mentioned before, Brad and I love Greek-style food, and this is certainly in that category. It's packed with flavor...from the tomato/onion mixture on bottom, to the tender fish and cheese sprinkled on top...you'll definitely enjoy this one!***
2 medium onions, sliced
2 tablespoons olive oil
2 tomatoes, seeded and chopped
2 tablespoons chopped fresh parsley
1/4 cup white wine
1 tablespoon tomato paste
2 garlic cloves, chopped
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
6 (6- to 8-ounce) mahi-mahi fillets
1 (4-ounce) package crumbled feta cheese
Garnish: lemon slices
Sauté sliced onions in hot olive oil over medium-high heat 8 minutes or until tender. Add chopped tomatoes, next 4 ingredients, and 1/4 teaspoon each of salt and pepper. Simmer, stirring occasionally, 5 minutes. Set onion-and-tomato mixture aside. Place fish in a single layer on a lightly greased rack in an aluminum foil-lined broiler pan; sprinkle with remaining 1/4 teaspoon each of salt and pepper.
Broil 5 inches from heat 8 minutes or until fish flakes with a fork.
Spoon onion-and-tomato mixture evenly onto a platter; top with fish fillets. Sprinkle evenly with crumbled feta cheese, and garnish, if desired.
Source: "Southern Living Homestyle Cookbook"
Saturday, July 5, 2008
Brad and I had a fantastic day yesterday, celebrating the Fourth of July. We got to explore a place called "Old Cahaba" in Selma, AL. I've included some info HERE.
The first state capital of Alabama was established at "Old Cahawba" in 1820. Today, only ruins remain, but you can't help but imagine what took place there as you walk through the historic old town. One of the neatest things is that the Cahaba River and Alabama River flow into each other right next to Old Cahaba.
My favorite thing was walking under the huge, beautiful mossy trees. They are massive in size, and look so beautiful with the breeze flowing through their branches. Here's a photo that Brad took in Selma during one of our visits...Now, on to the cupcakes! I had a batch of the red velvet cupcakes from Sprinkles Bakery in my pantry. Sprinkles is a famous bakery out in California, and I adore their mixes...you can find them at Williams-Sonoma. I got to thinking that the RED cupcake mix and WHITE icing would be perfect for the holiday. I added red sprinkles and a cute little blueberry to the top of each cupcake so that they would be red, white, and blue! They were even better with homemade vanilla ice cream. Here's another photo...
STRAWBERRY CUPCAKES WITH SPRINKLES!
Last weekend, my cute-as-a-button niece Dakota got to spend the night with her "Aunt Les" (a.k.a. me)! This was her first time spending the night away from home. She was an angel the entire time, and we had a lot of fun! I always look forward to baking with her. It reminds me of all the time that I spent with my Grandmother when I was little, baking all sorts of cakes, cookies, and other desserts. I think that's one of the main reasons I love cooking so much.
After an entire day playing at the waterpark and riding rides at Alabama Adventure (tons of fun!!!), we made the cutest little pink cupcakes with sprinkles that night. Dakota did a great job helping, didn't she?
Wednesday, July 2, 2008
***A few months ago, I had lunch at this wonderful little cafe in Huntsville, AL. I can't remember the name of it, though. I ordered their "Chicken Georgia." I thought the combination of peaches with chicken sounded different, but really good. They served a chicken breast smothered with a delicious mixture of peaches and pecans.
***Also, I am so excited to enter this recipe into Joelen's Fruit Frenzy blogging event! Be sure to check out her awesome site at: Joelen's Culinary Adventures.***
1 Tbsp EVOO
1 teaspoon salt
1/4 teaspoon seasoned pepper
2 boneless, skinless chicken breasts
1 cup orange juice
3 fresh, sliced peaches
1 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon dried leaf basil
1 clove garlic, finely minced
1/4 cup chopped pecans
Heat EVOO in a skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and brown on both sides...until chicken is almost cooked through (it will continue cooking in next step). Remove from skillet and place on a plate.
Next, add a little more EVOO to the skillet if needed; add garlic and saute for 30 seconds...be careful not to burn it! Combine orange juice and peaches with brown sugar, cinnamon, and basil and add to skillet. Return chicken to the mixture. Cover and simmer over medium heat for 15 to 20 minutes, until chicken is cooked through.
Place chicken on a plate, placing the peach mixture over each chicken breast. Top with chopped pecans.