Thomas Jefferson, according to Charles Insler of St. Louis, MO, is responsible for bringing “America into the modern food era.” He imported olive oil from Italy and mustard from France. He also introduced the technique called Fricassee from France. This dish is revised from the original of Jefferson’s.



    One 3 1/2 – 4 lb chicken, cut into 8 pieces
    1/2 tsp freshly grated nutmeg
    1/2 tsp sweet paprika
    Kosher salt and freshly ground black pepper
    1 Tbl Olive Oil
    2 Tbl AP flour
    1 cp water
    1/2 cup dry white wine
    2 Tbl unsalted butter
    1 small onion, finely chopped
    5 ounces white mushrooms, stemmed and halved
    2 tsp minced fresh sage
    1/2 cup half and half
    1 Tbl chopped fresh parsley

Season the chicken with the salt and pepper, nutmeg, and paprika. Brown well on both sides in a skillet, with the EVOO, over medium high heat.  About 8 – 10 minutes. Put the chicken on a plate.

Add the flour to the oil in the skillet and cook until lightly browned.  Add in the water (I used 1/2 water and 1/2 chicken broth) and wine.  Scrape up any browned bits in the skillet.

Put the chicken back into the skillet and simmer about 45 minutes.  Remove the chicken to a platter and strain the sauce.  Reserve the sauce.

Clean out the skillet and melt the butter. Sautée the onions and mushrooms in the butter until only lightly browned – about 6 – 8 minutes.  Add the reserved sauce back to the skillet along with the 1/2 and 1/2 and the sage.  Simmer the mix about 5 minutes until it thickens then pour over the chicken.  Sprinkle the cut parsley over the chicken.

I served with rice but you could also serve with mashed potatoes.

This was delicious.  We enjoyed it thoroughly and it is definitely going into the recipe list.

The recipe is on page 353 of Molly O’Neills’ One Big Table.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Wednesdays with Donna Hay is BACK!!  At least with two of us.  We just couldn’t go any longer with out cooking with Donna Hay!  Since I had already planned to make one of Donna’s Asian style dishes we decided to start with that!  A good way to get back into the swing of things.


Unlike many of Donna’s dishes this one is not very colorful.  It is her Coconut Chicken Curry and while quite tasty it is not a repeat.

Chicken breasts are simmered in a sauce of coconut milk, green curry paste, Kaffier lime leaves, onions, lemon grass, and shredded ginger. Fresh basil and coriander are added in at the end.

The sauce is really good.  The chicken…not so much.  I think it would have been much tastier if the chicken had been seasoned and browned before it went into the sauce.  So, if I make it again, that is what i will do.

The recipe is from Donna’s the new cook (page 120)

What else is coming from the WWDH kitchens this week?  Check out the WWDH blog.

The new themes will be up soon if you want to join us.  We post every Wednesday.

I think pasta is one of the most comforting types of food out there.  Thick and hearty sauces in the winter.  Served cold as a salad in the summer.  Pasta, or noodles, or pretty versatile.  That is why I chose PASTA as the theme for this weeks Eating with Ellie..


I picked the


whole-grain penne with chicken, mushrooms, and spinach

for this go-round.

It was filling and full of flavor. And healthy.  2 cups {which is more than you think!} is only 580 calories.

The ‘sauce’ (which I will make more of next time) was full of chicken, mushrooms, sun-dried tomatoes, spinach, onions, garlic and Parmesan cheese.  You can imagine how good that was.  The reason I said I would make more is because I found it to be a trifle dry.  I made 1/2 of the recipe which was perfect for two servings.  I usually increase the sauce and am sorry I didn’t this time.  he whole dish is seasoned with a little salt and pepper, crushed red pepper, and fresh thyme (altho’ I had to used dried).

This one is from Ellie’s weeknight wonders and is on page 160.I also found the recipe HERE if you want to try it.  This is one of ellie krieger’s great collection of recipes all of which are ready in 30 minutes or less.

Since I had marked 10 pasta recipes I guess we will have to return to this theme a couple of more times.  So I can make the other 9 pasta dishes.

Check out what pasta dishes the other EATERS made this week.

I remember the frozen pot pies mom used to serve for supper.  The crispy crust.  Lots of veggies (even tho’ I didn’t like the peas – and still don’t) and not a whole lot of meat.  Even after I was married I used to buy them because they were pretty good.  Funny thing is, Thomas Keller has the same memories which is why he developed his Chicken Pot Pie.


When I used to make pot pie i would simply thicken the broth the chicken and veggies had cooked in.  Keller uses a BECHAMEL sauce seasoned with parsley and thyme.  The chicken is shredded but the potatoes, celery, onions and carrots are nice and chunky which meant you could taste each one.  SO much better!  And the top comes out beautifully crispy and browned because of the egg wash.  


Definitely the recipe to use from now on.  It’s not hard to admit his ARE better than the frozen, but the memories are the same.  

The recipe is from Keller’s ad hoc at home.  (page 24).  I also found the recipe over at Friends. Food. Family

 “I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

This was our last week to cook ‘with’ Ellie Krieger for I Heart Cooking Clubs.  She has been our Chef since October.  It has been fun using her recipes.  This is not the first time I have cooked with Ellie.  There have been several groups who follow her and use her recipes year round.  (Like Eating with Ellie)

This week needed to be something special.  I still have several of her recipes marked in the cookbooks I have on the shelf.  This one has been marked for ages.


Chicken Parmesan

Imagine chicken breasts ‘fried’ in the oven with a spicy crusty coating then covered with a marinara sauce and then topped with melty mozzarella and Parmesan cheese. HEAVEN!!

I used some of the marinara sauce I made last year from our tomatoes (YUM!) and it was so good.  Lots of chunks of fresh tomatoes and just the right amount of seasoning (with less salt).  I did increase the amount of cheese because – why not?


I served it with a simple of side of buttered garlic noodles which mixed nicely with the ‘extra’ sauce on the plate.

Oh! Yeah!  Ellie was right, it did scream “you want me”.  And all that loveliness with only 390 calories (compared to the usual 630).

The recipe is on page 163 of Ellie’s Comfort Food Fix.

We will miss cooking with Ellie but you can see how the other members of I Heart Cooking Clubs said goodby.

Next month begins 6 months with Curtis Stone. Got my books and I’m ready to go.

Lunch for me, when I am home, just about every day is a chicken dish. It is quick to cook and soaks up the flavors of any sauce/spice/herb you cook it with. It’s not a surprise that this week’s Eating with Ellie theme is chicken since it was my week to pick.


AND when I cook just for me it is often something with an Asian flair if it’s for lunch.  This dish from Ellie’s Comfort Food Fix was perfect.

Small chunks of chicken breast that have been marinated in reduced-sodium soy sauce, sesame oil, and honey then quickly browned.  Then covered with a sauce made with garlic, ginger, chili paste, soy sauce, sesame oil and honey.   The crisp steamed broccoli is a nice contrast

It made for a quick (less than 30 minutes) and tasty lunch.

The recipe is on page 172 of Comfort Food Fix but I also found it online.

And check over at Eating with Ellie for more Chicken dishes.

Who says a salad has to be made with leafy greans? Or pasta? Why not try one with quinoa instead? Like this one from Ellie Krieger.


Mixing some cooked quinoa with chicken sausage, corn, zucchini, and lots of spices is a great way to make salad. It is full of flavor, good ingredients, and, as always with Elie’s recipes, good for you.

I could have just eaten all the vegetables by themselves before adding the sausage and quinoa.  Doesn’t it look wonderful?


I couldn’t find a salad I was really in the mood for my cookbooks so I went on line and this one caught my eye immediately.   After I made it I realized we had originally made a similar recipe in Ellie’s Weeknight Wonders  {Corn and Quinoa with Sausage}   but it wasn’t listed as a salad. It is basically the same ingredients but with different flavors (Cumin and parsley) and the zucchini thrown in. Bingo!!

One small change I made – the recipe called for adding the diced red pepper at the end.  I assumed she meant raw and I don’t like raw pepper so I threw the diced red pepper in with the onions to cook.   And I think next time I will add a little more cumin.

And it was great.  Definitely one to enjoy regularly.

You can find the recipe on Ellie’s website.  

Find out what Gaye made for her salad by clicking on over to Eating with Ellie.  I’m sure it will be good.

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