Chicken in lemon cream sauce with gobetti

The Caesar salad last night was great and it gets even better tonight because I used the left over chicken to make a pasta dish.    It all started with finding a new pasta shape at Target.  I admit it... I was loitering, just spending a little quiet time wandering the isles.  I suspect there were others there doing the same thing as we ran into each other criss crossing the store.  I especially like to find a new food treasure like the Chuao milk chocolate potato chip candy bar mmmmmm.  But I digress... this time I found gobetti. 

I would describe gobetti as a plumped up elbow pasta noodle.  Nice with a thin sauce that sneaks into the middle.

The recipe on the box sounded intriguing too, so to keep it simple, I went with that.  I tweaked it just a bit and wilted a bag of baby spinach into the sauce.  An easy way to make it a one dish meal.  I liked it so much that I was fishing out all the sauce soaked spinach during dinner.

Chicken in Lemon Cream with Gobetti

Cook gobetti according to the package 

I used four pre-cooked chicken breasts seasoned with salt and pepper and chopped them into bite size pieces

Combine and simmer the sauce for 10 minutes;

11/2 cup chicken broth

1 cup heavy cream

zest of one lemon

pinch of cayenne pepper

Add one bag of baby spinach and allow to wilt

Combine the pasta, chicken, sauce, 1 T lemon juice and add salt and pepper to taste.

**And the verdict... well it was good, but not binder worthy.  I ended up dousing it with lemon pepper to add some taste and all that heavy cream was well... heavy.  I think Giada sacrificed flavor for ease.  Oh well, worth it for the spinach!

The week in preview and homemade granola bars.

I think a good packed lunch contains three components; fruit, sandwich-like main dish, and something crunchy (maybe something sweet if you are lucky).  The crunchy thing is my nemesis.  Once you start with chips and crackers, nothing else tastes quite as good.  I just know these foods are somehow engineered to be "hyper-palatable".  I am imagining food scientists out there coming up with tastier and tastier processed foods until none of us are satisfied by a cold glass of water and an apple.  My own personal conspiracy theory.

So I decided to try a homemade granola bar recipe.  This one will cover the crunchy thing and the sweet thing in any packed lunch.  I got it from a blog by a woman who decided to make everything from scratch for a year.  We are talking everything.  Bread, tortillas, chicken broth, the whole bit.  Now I am not going that far, but we'll give the granola a try.  http://outpostcoop.wordpress.com/

Co-op Granola Bars

2 cups rolled oats
1/2 cup raw sunflower seeds
1/2 cup chopped nut (I did peanut, but pecan or walnut works)
1/4 cup ground flax
1/4 cup wheat germ
Toast this combo in a 350 degree oven for 12-15 minutes stirring a few times

While that is toasting, combine
1/2 cup honey
1/4 cup brown sugar
2 tsp vanilla
1/2 tsp salt
in a small sauce pan and gently melt over medium heat.  Stir to avoid bubbling.

Once the oat combo is toasted combine it with
1/2 cup dried blueberries
1/4 cup chocolate chips

Then pour in the liquid mixture and stir well.  Turn it out into a greased 9x9 pan.
Be sure to turn down the oven to 300 at this point and bake again for 20-25 minutes.

Mine turned out just a little too toasty, so I would just cut down the toasting and baking time to the lower number.

***Update.  These are REALLY good.  Ruby ate a full one when she got home and asked for more.  I can't stop snacking on the crumbs.  They definitely make the binder.  Next time I'll play around with the ingredients a little. Dark chocolate and dried raspberry perhaps.

The week in preview

Sunday and Monday:  This snow has me itching to make chili again.  Enough for two nights too.  I hope my new Chili 3000 spice blend from Penzey's arrives in time!  I'll top with sour cream, cheese, and chopped avocado.
Tuesday:  Chicken Caesar salad with rolls.  And I'll make a total of 6 chicken breasts to use the extra three for Wednesday night's dinner.
Wednesday:  Chicken Lemon Gobetti.  Right off the back of the gobetti box.  We'll see how Giada does with this one.  I am going to add a bag of baby spinach to the recipe to make it a one pot meal.
Thursday and Friday:  The other most popular blog post from "A Year of Inconvenience": Pork Carnitas in the slow cooker.  I am thinking this will be reminiscent of my old favorite Pork Ragu in the slow cooker, only with a Mexican flare.  Lots of garnishes here, tacos one night, and burritos the other night.  If I have time I will make a Mexican Slaw with cabbage, cilantro, jalepeno.

Surprise success. Seared salmon on wilted lemon pepper kale with greek orzo salad.

Let's just say that occasionally I make a meal mostly for me.  I would put this one in that category.  I really like salmon on some kind of wilted green.  I also love cucumber and feta together.  So I anticipated some groans when this hit the table, and groan they did.

But only until they had the required bites.  Then they were finishing off the "chicken" (I didn't correct them) and even the kale- which I really thought didn't stand a chance.  Ruby (7) actually said "More kale please".  Something I will never forget.

  

Two bunches kale
Lemon pepper to taste

I just washed and rough chopped the kale to start.  Then wilted it over low heat with a few tsp of olive oil for about 10 minutes, stirring frequently.  I sprinkled on just a little lemon pepper and done.  It got a little crisp on the edges, sort of a kale-chip kind of thing going on.

Orzo

Pine nuts

Cucumber

Feta

Lemon juice

Olive oil

I love this little Greek inspired pasta salad.  It does have a few parts, but all very easy.  

Get water boiling and add a little salt.  Cook the orzo according to the package.

While the water is boiling toast the pine nuts over medium heat on the stove.  Do not burn the pine nuts. I did throw out a batch that I totally incinerated today.  *I sometimes set the timer, just so it goes off and I try to remember why I started it...

I like to half and remove the seeds before dicing the cucumber.  

Throw it all together with some feta, a splash of lemon juice, a dash of olive oil, and done.

As for the salmon, I just dry it with paper towels and sprinkle with salt and pepper.  Heat a few tsp of olive oil over medium high heat.  Cook the salmon skin side up for about 5-6 minutes and flip cooking another 3-4 minutes.  And done.

So for such a fancy sounding, fish containing, vegetable and fruit filled dish, this was actually really a winner.

The week in preview and "You think you know Rice Krispie treats? Try these."

I couldn't resist sharing this Rice Krispie treat recipe.  I made these for the favor at Ruby's 7th birthday party.  They are just as easy as the usual ones, but impossible as it may be to believe, are so much better.  The trouble is that I can't stop eating them.  The chocolate on top signals "These are not your Average Joe Rice Krispie Treats".

Not your Average Joe Rice Krispie Treats

3 T butter
1 bag (10 oz) marshmallows
1/2 cup white chocolate chips.  Or use 3 oz of Bakers white chocolate (my personal favorite)
1/2 t salt.  Or a little bit more (also my favorite)

Melt together over medium heat stirring often
Off heat add

1/4 t vanilla
5 cup Rice Krispies

Press into a pan to desired thickness.  Thinner treats in a 9x13 pan, thicker treats in a 9x9 pan.
Once cool drizzle with 1/2 cup semi-sweet chocolate.  I haven't tried it, but a white chocolate drizzle may be spectacular here too.

You can double their price at the next bake sale.

The week in preview

Sunday and Monday:  Vegetarian lasagna.  I use mushrooms instead of burger and those oven ready noodles to cut down on time.
Tuesday and Wednesday:  I will put a bunch of chicken breasts in the slow cooker on Tuesday with a little salt, pepper and a 1/2 chicken broth.  The key here is not cooking too long.  Then it will be Chicken Tacos on Tuesday and BBQ chicken sandwiches on Wednesday.
Thursday:  Salmon on a bed of wilted kale and greek couscous.  (greek= feta and cucumbers)
Friday:  My parents are visiting, so we'll do the celebration dinner of steak, broccoli, and mini potatoes.

The best way to make Deviled Eggs and other tea party fare.

I think we can all agree... deviled eggs are party food.  Potluck at work or Christmas parties make me think "mmmm I hope someone brings deviled eggs".  And then I eat more than my fair share.  So as I was planning Ruby's 7th birthday party and she wanted a tea party, I decided this is my chance to make my own.  

Of course I went to Cooks Illustrated first.  However, after trying their technique I have to say it didn't go well.  They suggested putting the eggs in a pot, covering with an inch of water and bringing it to a boil.  Once there, turn off heat and cover for 10 minutes.  Once time is up, cool down in an ice bath.  What I got after all that was egg shells that splintered into a million little pieces and peeled off a layer of egg underneath.  Good thing eggs are inexpensive because I tossed my first dozen.

It was then that my husband shared his method.  He is an unlikely source of recipe suggestions, but seemed to have the experience to back it up (plus I had two more egg cartons).  He suggested starting the same way, but leaving the heat on to boil the eggs for 10 minutes.  Then perhaps the key is to just wait. Let the eggs come to room temperature in the water before peeling.  Not too cold, not too hot.  It worked!  Big pieces of shell peeled right off without taking any lovely egg white with them.  

Cooks Illustrated Basic Deviled Eggs

6 eggs

2 T mayo

1 T sour cream

1/2 t white vinegar

1/2 t spicy brown mustard

1/4 t sugar

1/8 t salt

1/8 t pepper

Combine the hard boiled yolks with other ingredients.  I pulsed them in the food processor for creaminess.  Then I plopped the mixture in a big ziplock bag, cut off a corner and piped them into the egg whites.  I garnished with a few Maldon sea salt flakes. 

Next time I may make one of the variations.  Think blue cheese, Worcestershire, dill... so many options.  I won't wait until the next party to do it either.

To complete the birthday/valentine/tea party I made nutella and jam sandwiches cut into heart shapes.

Chicken salad on toasted heart shaped bread for the adults.

And rice krispie treats for a goodie bag thank you.  These rice krispie treats are the best too, amped up with a little white chocolate, vanilla, and salt, they make you crave rice krispie treats again.  I'll blog about these real soon.  Don't tell Ruby, I am eating the last one right now...

30 minute meal. Baked Cod with Crunchy Lemon-Herb Topping, red potatoes, and asparagus

Something just kept coming up.  We had more leftovers than expected.  We ended up having something else.  Whatever the reason, I was glad to finally get to make this tonight.  The fish is sealed with a mayo aioli, this keeps it moist and flaky.  The ritz topping gives it a buttery crunch.  All and all one of my favorite fish recipes.

To make this in 30 minutes, get the oven preheated to 450 pronto.  Then get started with the red potatoes.

To make them fast I start them in the microwave.  Just wash, prick with a fork, add a bit of water, and cover with plastic wrap.  It takes 4-5 minutes, but saves lots of time on the stove.  Then I cut them up and pan fry them with a little butter, salt, and pepper.  

While the potatoes are in the microwave I prepare the fish.  Dry with paper towels and sprinkle with salt and pepper.  Place on a buttered pan.  Smear with mayonnaise mixture and press the ritz topping onto that.  Bake in a 450 degree oven for about 15 minutes.

Mayo Mix

3 T mayo

2 cloves minced garlic

1 t lemon zest and 1 T lemon juice

1 T fresh parsley or 1 t dried parsley flakes

Ritz topping

24 Ritz crushed

1 T fresh parsley or 1 t dried parsley flakes

4 skinless cod fillets (about 2 lbs)

Once I get the cod into the oven I prep the asparagus.  Wash, snap off the tougher ends, dry.  Place on a baking sheet and toss with a little olive oil.  Usually I just use kosher salt and pepper, but with the lemony fish I decided to season with lemon pepper.  This goes in the oven right along with the fish for about 10 minutes.

It really did all come together in 30 minutes.  And my 30 minutes isn't Rachel Ray's 30 minutes.  I am moving yes, but there is always time spent helping with homework, getting someone water, and giving some hugs.

The week in preview and heart shaped spritz cookies for Valentine's Day.

My Valentine to my family is always cookies.  According to my husband there could be no better gift.  Sometimes it is spritz, sometimes classic chocolate chip.  I have even made a salted caramel chocolate finger print cookie... whatever it is homemade cookies are my way of saying that I love you.

  

Spritz

From the Wisconsin Electric Power Company Christmas Cooky Book.  

(Wait... "Cooky"?)

I wish I knew when this cook book was published.  I would guess around 1974 as my grandma kept track of which cookies she made each year in the margin.  1974 was Molasses Cut-Outs and Oatmeal Date Squares, plus something called English Christmas Fruit Cake (not so sad I missed that one).  I know the Spritz recipe by heart, but I always get out the book just to page through and think of my grandma doing the same thing.

One funny thing, the cookbook seems to be promoting the use of electricity, like it is new and barely taking hold...  The back says "Electric Living...it's the way of today".  As opposed to what I wonder?  Firewood I suppose.

1 cup butter
1/2 cup plus 1 T sugar
1 egg
3/4 t salt
1 t vanilla
1/2 t almond extract
2 1/2 cup sifted flour

Cream butter; add sugar.  Blend in egg, salt, extracts, and flour.  Knead dough with hands until soft.  Press dough through cookie press onto cookie sheets.  Bake at 400 about 7-8 minutes.  Makes about 6 dozen.
I top them with Bakers White Chocolate and sugar sprinkles.  I have tried a variety of white chocolates but Bakers is still tops.

The week in preview

Sunday:  OK for once and for all, I am making the Crunchy Lemon Herb Topped Cod.  This is one meal that I just keep pushing back to the next week for some reason.  This time I plan it with asparagus and smashed potatoes.  I'll sprinkle both with my favorite Penzy's lemon pepper.  Looking forward to it now!
Monday and Tuesday: Tuscan bean soup with cheesy garlic bread.  This looks like a stew- really -with pancetta and kale.  I am craving white beans, what can I say.
Wednesday and Thursday: Deja Vu.  My favorite french dip in the slow cooker made with beef brisket.  It tasted so good last week that Dave and I both voted to have it again this week.  I am going to recreate the whole meal and have spicy sweet potato fries with lime sour cream dip.  One night salad, one night broccoli.
Friday: Black bean soup and chicken quesadilla.

French dip sliders and spicy sweet potato fries with lime sour cream dip

This quick weeknight dinner was perfect for a little celebration.  Dave was chosen as a "Close contender" for Coulee Parenting Connection Family Favorite Pediatrician!  I am so proud of him.  In just the few years we have been here he has really made an impact.

The french dip was just as good as last time I made it.  This time I bought these cute little ciabatta rolls and we had sliders.

French dip sandwich
2 cups beef broth
1 sliced medium onion
2 cloves garlic
2 T Worcestershire
1 T flour
Mix together in slow cooker
Sprinkle 1.5 lb brisket with salt and pepper and place in slow cooker
Cook on low for 7-8 hrs

I bought the spicy sweet potato fries and made a quick dip.

1 cup sour cream
juice of 1/2 lime
zest of 1/2 lime
dash of kosher salt
Best if it can sit for a while and let the flavors blend

I added a big pile of broccoli on the side.  I like broccoli with a little lime juice.  It neutralizes any bitter taste in the broccoli.  And it turns out that dipping broccoli in lime sour cream is even better!

The week in preview and Better Than Thin Mints.

What do you make when you need a quick and easy treat?  Maybe a last minute play date is occurring in your home or someone stopped over for coffee.  Maybe you forgot to make a treat for school/girl scouts/karate/whatever tomorrow.  Or maybe it is just 4:00 and the chocolate/cookie/salty craving just hit.

This has been my go to treat since Dave brought the recipe home typed and printed out by an ER doctor in Madison when he was a pediatric intern.  I couldn't quite figure out why exactly an ER doctor was passing out a recipe...in the ER...  Well, after trying these little bites of heaven, I do understand.  Once you try them, you want to spread the word!  You'll want to tell everyone "You will NOT believe this!"  These are so easy and seriously awesome.

Now just to be prepared for what ever treat requiring event that may pop up I always have on hand these ingredients.

One bag of milk chocolate chips

Two rolls of ritz crackers

Peppermint Oil.  This is not peppermint extract, that won't be powerful enough.  

This is the oil.  You can get it at baking stores like U Bake, but not usually at the grocery store.  This stuff is powerful, resist the urge to lick your finger if you spill a bit because you will regret it.  It is so potent it makes your eyes water.

My addition is a pinch of sea salt

Melt the bag of chocolate in the microwave stirring after every 20 second interval until smooth, but not hot.  Add just 2-3 drops of the oil.  Be careful here, I have had to throw away a whole batch when I added too much.  Just dip the ritz and sprinkle on a little salt if you want.  I like them cooled, so I pop them in the fridge.  It makes about 45 little happy nuggets.

The week in preview

Superbowl Sunday:  My favorite chili with cheese, sour cream, and fritos of course.  I will buy naan from the grocery store and my go to treat for dessert.  The chili recipe is in one of my first Avocado and Beer Facebook posts if you are interested.  I must have made this 100's of times.

Leftover Monday:  Chili again, this time I may add some noodles or make a box of corn bread.

Tuesday and Wednesday:  Last week's pork ragu had me thinking about my last favorite slow cooker recipe, so I have a hankering for that brisket!  French dip sandwiches with sweet potato fries and either broccolini or beans.  This is in an earlier post on Blogspot too.

Thursday:  Skillet ziti and salad.  Got this one from Cooks Country.

Friday:  I never got around to making the Baked Cod with Crunchy Lemon Herb Topping because of the whole well issue.  So now that what ever wire was on the fritz is unfritzed, I'll make this with fingerling potatoes and asparagus.