Food


    Today is Monday, you know what that means!
    It’s time for fun with Annie, fun with Annie, baking with Annie is fun.

Okay, if you were a Micky Mouse Club Fan you know I changed the words just a smidgeon. Fun with Music just didn’t fit, but I had fun with Annie these last few weeks. Annie is the writer, baker, recipe developer,and photographer behind Annie’s Noms!which I was lucky enough to be assigned for this month’s Secret Recipe Club. And when she says Baker she means BAKER!! So many wonderfully luscious treats to be had and me trying not to eat sweets. But I did manage to find some recipes that fit in with our weekly menu and gave me some tasty dishes to add to the regular lineup. Thanks, Annie!!

I found a recipe for Chicken Bacon Pot Pie and Chicken Cobbler and I couldn’t decide which one to make – so I made both – Kinda sorta. I put the two recipes together and came up with the best Chicken Pot Pie I have made in a long time. Creamy, with a cheesy biscuit on top!

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BACON!! How can you go wrong with adding that to just about anything? Let’s call this one Chicken Bacon Cobbler.

    1 tbsp oil
    1 Tbl butter
    2 boneless chicken thighs, sliced into small chunks
    1 onion, sliced thinly
    3 slices of bacon, diced
    2 heaping tbsp chicken gravy granules {Like Annie I didn’t have time to make gravy so I used part of a packet of gravy mix.}
    2 tbsp cream
    1 carrot, thinly sliced
    1 cup frozen peas
    Water, added to the consistency you want your gravy
    salt and pepper to taste

Preheat the oven to 350F degrees.

In a large saucepan or wok heat up the butter and oil. Add the bacon and fry until almost crisp. Add the onion and cook until soft stirring occasionally. Remove the bacon and onion and set aside.
Add the chicken to the pot and stir, allowing the chicken to brown. Add the bacon and chicken back to the pot.
Add in the gravy granules and water til you get a gravy consistency.
Add the cream, and salt and pepper to taste.
Bring to the boil then lower the heat and simmer until gravy thickens, about 10 minutes.
Mix in carrot and peas.
Place mixture in small 10 oz cups or bowls.
Top with a cheesy biscuit and bake until biscuit is nicely browned. {I used my regular biscuit recipe but Annie has one on the Cobbler recipe.}

I did relent and make something sweet. How could I resist with all the lovely sweet treats on Annie’s blog?

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Honey Madeleines

I love making Madeleines. {After my first batch with TWD turned out like BLOBS I bought a pan and it doesn’t stay in the cabinet long.} It’s a cookie/cake and so versatile. Annie’s had plenty of honey and were the perfect dessert.

I did make Annie’s

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Wholemeal Oat Bread

which was great for toast. We always need bread and I try to make only whole wheat these days. The only change – I added some 7 grain cereal we picked up earlier this year.

I had fun going through Annie’s lovely treats and now I will have to go back and try out her:

Notice they are all sweet treats, but then, that’s what Annie is all about!!

You can see what the other SRC members made by visiting the links below.

If you want, you can have your cake and eat it, too. You can have your indulgence and your veggies. By mixing them together as Donna did in this creamy cheesy mac and cheese by adding cauliflower.

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A creamy mix of shredded cheddar, grated Parmesan combined with milk, cream, and a crunchy bread crumb topping was a perfect side for our chicken.

While Donna called for elbow I used a brown rice/quinoa pasta I found at Trader Joe’s. I didn’t have the “chunky fresh sourdough breadcrumbs ” she asked for so I mixed the butter and garlic with Panko. It was nice a tasty. And easy to put together. The cauliflower is boiled with the pasta which helps with time and then mixed with the other ingredients. NICE!!

Oh, I did leave out the rosemary simply because I don’t like it. I thought about adding basil, but it just didn’t seem to fit with the other ingredients. 1/3 of the recipe was more than enough for the two of us.

The recipe is on Donna’s website

Visit with

for their tasty mac and cheese.

What? Friday already. Where does each week go? I simply run out of days – until I remember it’s Friday and I need to at least look at the recipe for French Friday. This week was one I have had marked for a while.

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Colorful! Easy! Very Good! Slices of chicken along with peas, red peppers, and red onions tossed with curry powder and oil. Wrapped in foil and baked. A quick lunch.

I only made 1/2 of recipe but I kept the same amount of Curry Powder – 1 Tbl – which I plan to increase {Thanks to my Friend, Nancy, I have some homemade curry powder.} next time I make this because I love the flavor. (I might also add some ‘shrooms.)

You can visit the other “Doristas” and check out their Curry Packets.

IF you want to try it for yourself the recipe is on page 221 of Dorie’s around my French table

One of my favorite flavors is Almond. The flavor can be simple or complex depending on how it is used. This month, for Avid Bakers Challenge, we used it in some lovely little tarts. The crust and the filling both had almond flavors and ground almonds. And it was just right.

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Topped with slices of peach and drizzled with a simple sugar/milk glaze it was a perfect dessert. Simple, but possibly quite elegant. The only change I made in the recipe from King Arthur Flour was to drizzle the glaze over the peaches rather than place the peaches over the glaze spread on the tart. It cut down some on the sweetness, but not the flavor. I made 1/2 of the rcipe and ended up with 3 well filled tarts.

You can find the recipe on the KAF site. After you check out the recipe, check out the tarts from the other ABC members.

Today is Monday. The thrid Monday of the month. So you kow what that means. SECRET RECIPE CLUB REVEAL!! Always a fun day. This month I was fortunate enough to be ‘assigned’ Rachel’s Blog The Avid Appetite. According to her short self description,

    A few years ago I could barely boil water.

Well, after reading through her blog and her gret collection of recipes and kitchen adventures I think she is LONG past that part of her life. So. Many. Good. Things. Way too many to try for just SRC. So after picking my way through lots and lots I ended up with Three quick tasty treats.

Starting with her Sweet Potato Pie Smoothie for Breakfast and ending with a quinoa dish for dinner. But lets not get ahead of ourselves.


BREAKFASTP1040933-001Rachel says if you don’t like Sweet Potatoes don’t try this one. And she is rght. It is a major flavor. And very simple. But you have to think ahead because the small sweet potato has to be cooked and cooled first. Then you just mix that with 1 C milk, 1/2 frozen banana
1 packet sweetener of your choice and a 1/2 = 3/4 Tsp of Pumpkin Pie Spice. Run it all through the blender with some ice cubes. Breakfast!


I needed something really quick for LUNCH one day. bingo – Rachel to the rescue.

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Skillet Tortilla Pizzas.

    1 8″ tortilla {I found these great low cholesterol tortillas at W-M by Ole Mexican Food – Sundried Tomato)
    1/4 C pizza sauce (easily spread with a pastry brush)
    1/4 cup cooked sausage and/or sauteed mushrooms.
    1/4 C Cheese of your choice {I used Fiesta Blend}
    2 tsp grated parmesean cheese
    2 tsp light butter

Lightly butter both sides of the tortilla and lay in a skillet over medium heat. When bottom starts to brown, flip it over.
Spread with the pizza sauce, cheeses, and other ingredients. Top with Parmesan.

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Making these little pizzas gave me a chance to use a little tool I found in My Mom-n-Laws kitchen. P1040927 It made cutting up the cooked sausage so easy.

And then for DINNER I added Rachel’s

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Mediterranean Quinoa

    2 C low sodium chicken broth (I used Veggie broth)
    1 C dry quinoa, rinsed
    1/3 C kalamata olives
    1 tomato, seeds removed & diced
    juice of 1/2 lemon
    2 handfuls baby spinach
    7 Spice {Found this at a local mid-eastern market: allspice, cinnamon, cloves, cumin, corieander, caraway, nutmeg}
    salt and pepper, to taste

Place the chicken broth (+ water) and quinoa in a small saucepan over high heat. Once boiling, stir, reduce heat to simmer and cover. Cook for 12 minutes.
After 12 minutes, stir in, olives, tomato, lemon, and spinach. Cover and cook 3 minutes more. Season with salt, pepper, and spice to taste. Serve warm.

The 7 Spice really added some good Mediterranean Flavor. I served it with some baked fish and it was perfect since I added a little 7 Spice to the fish coating. YUM!!

Now – about those other other recipes I have marked:

Thanks, Rachel, for some great tastes. I’m looking forward to some more of your recipes. And I reall think you ARE a long ways past BOILING WATER!!!!

Want to know what the other Group C members made for SRC. Check out these posts!

This week’s recipe, chosen by Chaya, was not one that would even have been on my radar. Because it called for white beans. I simply do not like beans and peas that are soft. Black eyed peas. Crowder peas, Red beans. White beans. YUCK!! So I almost skipped this one just because of the beans. I KNEW I wouldn’t like it.

    I. Was. Wrong!

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Wrong! Wrong! Wrong! So thank you, Chaya, for once again broadening my food horizons.

What we have here is a mix of cooked quinoa, brocalli, bacon (duh!), basil, mashed white beans, seasonings, and cheese. Then fried. How could this be wrong? The bacon and brocalli definitely cover the taste, and texture, of the beans which serve only as a filler. I am glad I didn’t make but 1/2 of the recipe because I could easily fill up on these. Easily!!

You can find the recipe on Donna’s website.And after you read the recipe check with

Chaya
Gaye

      who made hers with Couscous.

Sarah

and see how they liked the fritters.

I have had a bottle of Balsamic Vinegar in the cabinet for a while. Good thing it just gets better! I bought it for a recipe and then never made THAT recipe. Donna has come to my rescue with the recipe I chose for this week’s Wednesday with Donna hay.

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Chicken breasts (and thighs) marinated in balsamic vinegar mixed with chicken stock and garlic then browned and cooked in the marinade. So simple. Simply serve it over couscous infused with garlic. I found some tri-color couscous at World Market that was fun to use. But it made TONS of couscous. 1 cup dry yielded 4 cups cooked.

If you are a balsamic fan then you will love this dish. I am still trying to decide if I liked it. B was definitely NOT a fan.

How did Chaya, Gaye, and Sarah like it? Check out their posts.

The recipe is from Flavours on page 102. I also found it at Food.com

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