Recipes

Ingredients
For the soup:
1 chicken, giblets and large pieces of fat removed
10 ¹⁄₂ cups water
2-3 stalks parsley, plus extra, minced, for garnish
1 large onion, cut into quarters
2 large carrots, peeled  and roughly chopped
1 bay leaf
1 large sprig thyme
6 peppercorns
1 slice lemon
¹⁄₂ teaspoon salt
1 cup rice

For the egg sauce:
3 eggs
2 egg yolks
2 tablespoons cornstarch
1 teaspoon lemon zest
Juice of 1 lemon

Instructions
1. Place chicken in large Dutch oven.  Add water, parsley, onion, carrots, bay leaf, thyme, peppercorns, lemon slice, and salt.  Bring to boil.  Reduce heat and simmer 70 minutes.  Remove from heat, remove chicken from pot, and cool 30 minutes. 

2. Skim fat off stock, then strain stock into a big bowl through a mesh strainer.  Discard flavorings. 

3. Remove meat from chicken and shred into small pieces. 

4. Return 8 ¹⁄₂ cups strained stock to Dutch oven, discard remaining stock or save to use for another purpose.  Add rice.  Bring to boil then reduce heat and simmer 20 minutes, or until rice is cooked. 

5. In the meantime, beat together eggs, egg yolks, cornstarch, lemon zest and lemon juice in large bowl.  Beat until well combined and slightly frothy. 

6. Return chicken pieces to Dutch oven and simmer 5 minutes.  Remove pot from heat. 

7. Working ¹⁄₂ cup at a time, add soup to egg mixture and whisk gently with fork.  Repeat this 4 to 6 times to temper the eggs.  Pour egg mixture into soup and stir well.  The residual heat from the Dutch oven will be enough to gently cook eggs and keep them from setting. 

8. Season with salt and pepper and garnish with parsley, if desired. 

Note: When heating leftovers, do so over low heat on the stovetop or very slowly in the microwave.  I found that microwaving leftovers for a minute at a time, and stirring the soup well in between, worked perfectly. 

Comments
This recipe is from Scrumptious South Africa and it’s been sitting in my “to make” pile for quite a while.  I’ve been waiting for the right chicken to come along.  When I finally did get to make this, it was when I wasn’t feeling especially well, and it was fantastic!  The soup looks like it should be heavy and cream-based, but it is surprisingly light and amazing.  It felt perfect on my sore throat and all the flavors stood out well.  In texture, it was almost like the congee I’ve had in the past.  I really loved this soup and I’d love to make it again in the near future.  Sadly, we’re not really soup people most of the time, but I’m happy to make an exception for this exceptional soup!

Shown here with Art’s Bruschetta.

Internet - Scrumptious South Africa

Ingredients
For the chicken
3-4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 tomato, chopped
1 tablespoon flour
1 ¹⁄₂ cups chicken broth
¹⁄₄ cup Dijon mustard
2 tablespoons sour cream

For the noodles
2 chicken bouillon cubes
1 pound egg noodles
3 tablespoons butter, softened
1 tablespoon sour cream
¹⁄₄ cup fresh parsley, chopped
Salt and freshly ground pepper

Instructions
1. Heat oven to 350*F. 

2. Season chicken with salt and pepper.  Heat 1 tablespoon olive oil in Dutch oven over medium-high heat.  Brown chicken on both sides, about 4 to 5 minutes per side.  Remove chicken to plate. 

3. Add remaining tablespoon oil to Dutch oven.  Add onion and cook until soft.  Add mushrooms and continue cooking until soft, 3 to 5 minutes.  Stir in garlic and cook until fragrant.  Add tomato and flour.  Stir and cook for 1 minute.  Increase heat to high and deglaze Dutch oven with ¹⁄₂ cup chicken broth. 

4. Return chicken and accumulated juices to Dutch oven.  Add remaining broth.  Cover Dutch oven and place in oven.  Cook 45 minutes, removing lid after 23 minutes of cooking. 

5. Remove Dutch oven from oven, uncover, and remove chicken to plate.  Stir mustard and sour cream into sauce.  Return chicken to Dutch oven and let rest 5 minutes while flavors blend. 

6. Meanwhile, bring large pot of water to boil.  Add bouillon cubes and cook noodles as directed by package directions.  Drain noodles and return to pot.  Add remaining ingredients and stir until butter has melted and noodles are coated.  Season with salt and pepper. 

7. Serve chicken over noodles. 

Comments
This recipe is from Taste and Tell.  It’s a pretty simple braised chicken dish that is almost like stroganoff in some of its flavors.  The noodles were a great addition, the sour cream, butter and parsley gives them more flavor than just regular egg noodles.  I might make the noodle part of this recipe in the future when I’m making beef stroganoff. 

We all enjoyed this chicken, although I believe that 45 minutes might be a bit too long since the chicken was a tidge on the dry side.  But that can be rectified with future experimentation.

Internet - Taste and Tell

Ingredients
4 eggs
2 tablespoons milk, half and half, heavy cream, or some combination
2 slices Swiss cheese, cut into small pieces
2 tablespoons Parmesan cheese, shredded or grated
¹⁄₄ teaspoon salt
Freshly ground black pepper, to taste
1 (8 ounce) tube Pillsbury crescent rolls
1 pat butter, melted
¹⁄₄ cup ham, cut into small cubes

Instructions
1. Heat oven to 375*F.

2. Mix 3 eggs, milk, Swiss cheese, Parmesan cheese, salt and pepper together in microwave safe bowl. 

3. In 30-60 second intervals, microwave egg mixture, stirring after each interval.  You’re aiming for slightly scrambled but still slightly runny eggs.  In my weak microwave, this took about 4 minutes, but if your microwave is stronger, it will take less time. 

4. Open tube of rolls.  Pinch seams of two triangles together to make rectangle and roll until thinner.  Rectangle should be roughly 6 inches by 6 inches. 

5. Brush insides of 2 4-inch ramekins with butter.  Carefully line each ramekin with rectangle of dough, letting excess dough hang over edges. 

6. Divide ham between ramekins then pour equal amounts of egg mixture into each.  Fold dough over egg mixture. 

7. Whisk remaining egg and brush the top of dough with egg.  Place ramekins on baking sheet lined with parchment paper.  Bake 15 minutes. 

8. Prepare extra crescent roll dough as instructed on packaging.  Remove baking sheet from oven and place crescents around ramekins.  Return baking sheet and bake another 10 to 12 minutes or until crescent rolls are nicely browned and soufflés are golden brown and cooked through. 

9. Let soufflés cool 5 minutes, and then serve. 

Comments
This recipe is from Bluebonnets and Brownies.  It’s a recipe made to emulate Panera’s breakfast soufflés and it was super tasty!  I believe that the original recipe used ramekins that were a bit wider and shorter than the ones I used, but my little Creuset ones worked out really well.  These were very filling – I tripled the recipe so we each had two apiece and we were quite full.  I think that one and a half would have been a perfect serving for dinner.

I only used 10 eggs total, because 1 egg was sufficient to brush the tops of all of the soufflés. 

This recipe seems like it will be super easy to modify and tweak in the future, just like recipes for quiche.  As long as you keep the milk/egg mixture the same, and don’t add too many fillings, you could make these however you want.  Sausage and cheddar, broccoli, bacon and swiss, green onion and red bell pepper… you name it, you can do it.

Internet - Bluebonnets and Brownies

Ingredients
For the salad
Lettuces of choice
6 strips bacon
¹⁄₂ red onion, minced
2 cups tomatoes, diced, or small tomatoes, halved
8 ounces fresh mozzarella, diced

For the croutons
1 8-inch long ciabatta, cut into small cubes
2 garlic cloves, minced
3 sundried tomatoes, minced
¹⁄₂ teaspoon salt
²⁄₃ teaspoon dried basil
¹⁄₈ teaspoon cayenne pepper
4 tablespoons olive oil
_
For the dressing_
4 tablespoons mayonnaise
2 tablespoons sour cream
1 garlic clove, minced
¹⁄₄ teaspoon onion powder
Freshly ground black pepper
1 tablespoon rice vinegar
2 tablespoons fresh chives, minced
1 cup Parmesan cheese, grated or shredded

Instructions
1. Heat oven to 375*F.  Spread bacon over rack set in baking sheet.  Bake until crispy, about 20 minutes. 

2. Meanwhile, combine garlic, sundried tomatoes, salt, basil, cayenne and olive oil for croutons in food processor or mini-grinder. 

3. Massage sundried tomato mixture into bread cubes, making sure each cube is coated. 

4. When bacon is finished, remove rack from baking sheet  and crumble bacon.  Stir coated bread crumbs into bacon fat on baking sheet, reduce oven to 350*F and bake croutons for 20 to 25 minutes, stirring every 5 minutes, until crispy and golden brown. 

5. Mix all dressing ingredients together in small bowl. 

6. In large salad bowl, combine lettuce, crumbled bacon, red onion, tomatoes, mozzarella, and croutons.  Mix well and add desired amount of dressing to coat.  Serve remaining dressing on the side. 

[Photo forthcoming]

Comments
This recipe is from the ever awesome Kayotic Kitchen.  As a shock, it’s the first recipe I’ve made of hers that I didn’t think was perfect as written.  I omitted the avocado the original recipe called for, since I’m the only one in the house who likes it.  I feel like I also should have omitted the mozzarella because it didn’t add anything to the salad in my opinion.  It’s a very busy salad!

Everything else, though, was amazing.  The dressing rocked and the croutons were just small cubes of perfection.  I think Art would have been happy to just have a bowl of croutons to munch on.  I did use a large tomato and that proved to be a bit too watery, but I think that’s because I choose the wrong tomato.  Make sure not to let your tomato water down the salad!

This recipe makes a meal for 3-4 people, so plan your lettuce accordingly.

Sadly, no picture of this one.

Internet - Kayotic Kitchen

Ingredients
Butter, for greasing
4 cups small tomatoes, halved or quartered, depending on size
¹⁄₄ cup capers, rinsed and drained
1 tablespoon olive oil plus more for drizzling
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon freshly ground black pepper
¹⁄₂ cup Italian seasoned breadcrumbs
1 pound ziti or other short pasta
1 ¹⁄₄ cups Parmesan cheese, grated or shredded
¹⁄₄ cup fresh parsley, chopped

Instructions
1. Heat oven to 375*F.  Butter 8 by 8-inch baking dish. 

2. Combine tomatoes, capers, olive oil, salt and pepper in baking dish.  Toss to distribute.  Sprinkle breadcrumbs over tomato mixture then drizzle with olive oil.  Bake 30 to 35 minutes, or until top is golden.  Cool 5 minutes. 

3. Bring large pot of salted water to boil over high heat.  Cook pasta as directed on packaging.  Reserve 2 cup pasta water, and then drain well.  Return pasta to pot. 

4. Pour tomato mixture onto pasta.  Add cheese and stir well.  If needed, thin out sauce with some pasta water.  Season with salt and pepper, top with parsley, and serve. 

Comments
This recipe is from Ezra Pound Cake.  It was very tasty.  The roasted summer tomatoes were fantastic.  I could really taste the summer in this dish.  The capers added quite a bit to the dish as well, in that unique caper way.  I really enjoyed this dish and would certainly make it again in the future during tomato season.  I’m sure this would even be tasty with grocery store grape tomatoes in the winter! 

Shown here with simply grilled chicken.

Internet - Ezra Pound Cake

Ingredients
4 pounds skirt steak
Salt and freshly ground pepper

Instructions
1. Fire up your grill.  Season skirt steaks with salt and pepper. 

2. Grill over hot fire until meat is charred on the outside and done to your liking on the inside, about 2 to 3 minutes per side, depending on thickness of meat.  Transfer to carving board, let rest 5 minutes, then thinly slice against the grain. 

Comments
This recipe is hardly a recipe at all.  Just apply fire to meat until done! 

Skirt steaks are amazing, but I’ve never been able to find them even at my local butcher.  I had to get these from my local farm where I buy our other local meats.  I’ve had skirt steak in restaurants, but this is the first time I’ve had them to make at home.  The cut is so rich and buttery and it’s amazing.  Very rich and fatty, but oh so tender.  We all devoured this meal. 

Shown here with Chimichurri and Cartofi Aburiti.

Person - Gwen

Ingredients
6-8 boneless, skinless chicken breasts

For the marinade
²⁄₃ cup balsamic vinegar
¹⁄₄ cup Dijon mustard
¹⁄₄ cup olive oil
1 teaspoon dried parsley
1 teaspoon dried onion
1 teaspoon dried thyme
¹⁄₂ teaspoon coarse ground black pepper
1 teaspoon seasoning such as Montreal Chicken seasoning
1 teaspoon garlic powder

Instructions
1. Make small cuts crosswise into each chicken breast to help marinade penetrate. 

2. Mix marinade ingredients together.  Place chicken in ziptop bag then pour marinade into bad.  Marinate at least 4 hours or up to 12. 

3. Heat grill and grill chicken until done.  This will be somewhere between 5 and 10 minutes a side, depending on the thickness of the breasts, heat of grill, and distance from flame. 

[Photo forthcoming]

Comments
This recipe is from Kalyn’s Kitchen and I thought the marinade was scrumptious.  The chicken had a ton of flavor and Art did a stellar job of grilling the breasts.  I believe it’s safe to say that he has mastered the chicken breast when it comes to the Big Green Egg! 

Sadly, I have no picture for this meal.  I guess I’ll just have to make it again!

Internet - Kalyn’s Kitchen

Ingredients
1-2 pounds potatoes, scrubbed and cut into small cubes (Amount will depend on the size of your skillet.)
1 tablespoon olive oil
2 cloves garlic, minced
Salt, to taste

Instructions
1. Heat oil in large nonstick skillet over medium heat.  Add garlic and cook until fragrant.  Add potatoes.  Cover pan and cook 20 minutes or until potatoes are tender.  Gently shake skillet every 5 minutes to keep potatoes from sticking. 

2. Potatoes are finished when tops are tender and bottoms are golden brown.  Remove potatoes from skillet and season with salt. 

Comments
This recipe is from Baltic Maid and is a Romanian dish.  The potatoes end up steamed on top, slightly fried on the bottom, and tasty all over.  It’s a very simple potato recipe that’s nicely flexible.  You could easily add bacon or onion or whatever herbs you’d like.

I ended up having to cook my potatoes in two batches, since I had too many for the skillet.  Sadly I cooked the first batch over medium-high heat, which turned out to be too hot.  The second batch was cooked over medium heat, like the recipe states, and they were perfect. 

Shown here with Grilled Skirt Steak and Chimichurri.

Internet - Baltic Maid

Ingredients
For the crust
¹⁄₂ cup rolled oats
3 tablespoons sesame seeds
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
¹⁄₄ cup olive oil
¹⁄₃ cup water
_
For the filling_
¹⁄₂ cup Parmesan cheese, grated or shredded
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 clove garlic, minced
4 cups zucchini, thinly sliced
1 cup small tomatoes, halved or 1 cup larger tomatoes, sliced
1 tablespoon olive oil
1 egg, beaten
2 tablespoons milk
Salt and pepper, to taste

Instructions
1. Heat oven to 350*F. 

2. Spread oats and sesame seeds on baking sheet and toast in oven for 8 minutes.  Transfer toasted oats and seeds to food processor and process with flour, baking powder, salt, and pepper until finely ground. 

3. Pulse in olive oil and water until ingredients form dough. 

4. Press dough evenly into 9 by 12-inch baking dish.  Cover with foil and refrigerate 30 minutes. 

5. Combine Parmesan, thyme, rosemary, and garlic in small bowl. 

6. Sprinkle one third Parmesan mixture over chilled dough.  Arrange half zucchini slices over Parmesan mixture.  Season with salt and pepper. 

7. Sprinkle half of remaining Parmesan mixture over zucchini and follow with remaining zucchini slices.  Top zucchini slices with tomatoes

8. Combine egg and milk.  Pour egg mixture over top of tomatoes.  Sprinkle remaining Parmesan mixture over top. 

9. Bake for 35 to 40 minutes or until nicely browned.  Let stand 10 minutes before serving. 

Comments
This recipe is from Anja’s Food 4 Thought.  She made it in a tart pan but I don’t have any of those, so I opted for a 9 by 12-inch baking dish which worked well enough!  I was also out of small tomatoes, so I used larger ones that I cut into thin slices.  That worked very well I felt!

Art and I really enjoyed this dish but Lance wasn’t a huge fan of the dough.  If I make it in the future, I’ll look for a different tart dough recipe that will work with the zucchini and tomatoes. 

Shown here with Lemon Grilled Chicken.

Internet - Anja’s Food 4 Thought

Ingredients
4 (4 to 6 ounces each) tilapia filets
Salt and freshly ground black pepper
¹⁄₄ cup heavy cream
¹⁄₄ cup sour cream
1 ¹⁄₂ tablespoons Dijon mustard
¹⁄₂ tablespoon whole grain mustard
1 tablespoon sweet onion, minced
1 teaspoon capers, drained and rinsed

Instructions
1. Heat oven to 425*F.  Place tilapia in baking dish and season with salt and pepper. 

2. Combine cream, sour cream mustards, onion, and capers in small bowl.  Season with salt and pepper then spoon mixture over tilapia, completely covering each piece. 

3. Bake 10 to 15 minutes or until tilapia is cooked through and flakes easily.  Serve fish with sauce. 

Comments
This recipe is from The Other Side of 50.  I’m always looking for new, easy fish (recipes and this certainly meets both requirements.  This recipe is super simple and easy to bring together, great for a rushed evening dinner.  The sauce was yummy too!

Shown here with Colcannon.

Internet - The Other Side of 50