Tropical Shrimp & Rice

It’s summertime and after a day of working outside, we like to prepare a fast and easy meal – not fast food or frozen – but one using chicken or seafood. This recipe is from the Taste of Summer Cookbook. We liked it as much as the Spicy BBQ Shrimp & Rice recipe we tried earlier.

The original recipe called for using quick-cooking brown rice, but we prefer to use the standard longer cooking (50 minute) variety; we use Lundburg rice products – a bit more costly, but well worth the expense.

Tropical Shrimp & Rice

Notes: We increased the rice to 1 C for to serve 4 and used cilantro vs. parsley. We omitted the coconut and added a 1/2 C of chopped fresh pineapple (or use canned, chopped pineapple).

• 1 lb. large shrimp, peeled and deveined
• 1/2 C whole-grain brown rice
• 1/4 C unsweetened shredded coconut (optional)
• 1 small mango, peeled and cut into 1/2-inch cubes
• 1/2 C chopped pineapple (fresh or canned)
• 1/4 C chopped fresh parsley OR cilantro
• 1 tbsp extra-virgin olive oil
• 1 tsp grated lime zest
• 1 tbsp fresh lime juice
• ¼ tsp salt
• 1/8 tsp freshly ground black pepper

1. Cook rice according to package directions. Transfer to a large bowl to cool.
2. While rice is cooking, heat oven to 350°. Spread coconut on baking sheet and bake about 5 minutes until golden. Transfer to a plate to cool.
3. Bring a saucepan of lightly salted water to a boil. Add shrimp, reduce to simmer and cook 1-2 minutes until shrimp turn pink. Transfer shrimp to the bowl with rice.
4. Add coconut, mango, pineapple (if using) parsley (cilantro), oil, lime zest, lime juice, salt and pepper to shrimp mixture. Toss well.

Spicy BBQ Shrimp and Rice

This recipe is from the Taste of Summer Cookbook (South Beach Diet cookbook). We’re not specifically following the SB plan, but eating lots of fish, chicken, grains, veggies and fruit. We have the books and often check out recipes, many of which we’ve tried – and liked.

This meal was great for summertime dining. We enjoyed it with a side salad and glass of iced tea.

Spicy BBQ Shrimp and Rice

Notes: The recipe below serves 4 (according to the book), so we halved it. Also it called for quick-cooking brown rice, but we use the “regular” cook 50-min variety.

Rice

• 1 tbsp extra-virgin olive oil
• 3 scallions, white and green parts sliced thin and separated
• 1 medium green bell pepper, finely chopped
• 1 C whole grain brown rice
• 1-3/4 C water

Shrimp

• 1 lbs. large shrimp, peeled & deveined
• 1 tbsp extra-virgin olive oil
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1/2 tsp dried thyme
• 4 scallions, thinly sliced
• 1 tbsp fresh lemon juice
• 1 tbsp Worcestershire sauce
• 3/4 C tomato sauce
• 2 tbsp granular sugar substitute OR regular sugar
• 2 tbsp hot pepper (taste test for “hotness”

1. Cook rice in saucepan; then 15-20 minutes before it’s done: Heat oil over medium heat. Add scallion whites and pepper; cook 5 minutes stirring until vegetables begin to soften. Add to rice, cover and finish cooking.
2. Start cooking shrimp: heat olive oil over medium heat in large nonstick skillet. Add paprika, garlic powder, and thyme; cook about 1 minute.
3. Stir in scallions, lemon juice, Worcestershire sauce, tomato sauce, sugar substitute, hot pepper sauce; cook 1 minute.
4. Add shrimp and toss to coat with sauce; cover and cook 2-3 minutes or until shrimp turn pink. Remove from heat and keep warm.
5. Serve over rice; add scallion greens on top.

WHOOPS – NO photos – we forgot to take any of the prepping, cooking or finished dish – TRUST us – it was delicious.

Well Done “Bird”

Roasting a chicken is NOT something new; many of us have probably roasted one at some time for dinner.

But here’s a couple of new ways to prepare the chicken – brining in salt water first and then jacking the heat up high for the last part of roasting.

Brining in salt water is supposed to make the cooked bird more tender and is best done about an hour before roasting.Per an article in Cook’s Illustrated, kosher salt is preferable  as the large airy crystals dissolve more readily.

Raising the cooking temperature at the end of cooking came from an article in Cooking Light magazine which recommended cooking at the usual temp, then raising it 100 degrees for the last  15 minutes. The result was a very browned chicken; the high temp finished the cooking nicely.

F&P Note: The magazine recipe used a 4 lb. chicken; ours weighed in at 6 lbs. I adjusted the time and used a cooking thermometer to check the done temp.

Roast Chicken

This spice mixture was a new one to try after previously using bottled poultry seasoning, placing cut up citrus fruit in the cavity, or seasoning with salt & pepper and putting cut up onion in the cavity.

• 1 (4 lb.) whole roasting chicken
• 2 tsp unsalted butter, softened
• 1 ½ tsp minced fresh thyme
• 1 tsp paprika
• 1 tsp ground coriander
• 2 tsp extra-virgin olive oil
• ¾ tsp salt
• ¼ tsp freshly ground black pepper
• 2 garlic gloves minced

Optional: These next items were in the recipe, but there was none on hand; the chicken was still delicious. You can either add them or not.

• 3 shallots peeled and halved
• 3 fresh thyme sprigs
• 1 lemon quartered

Preheat oven to 350°

1. Starting at neck cavity, use your fingers to push between skin and meat and loosen skin from breasts and drumsticks. 
2. Combine butter and next 7 ingredients (through garlic) into a small bowl. Rub mixture under loosened skin, over flesh and rub over top of skin. F&P Note: this is a messy procedure.
   If using, put shallots, thyme and lemon in cavity of chicken.
3. Tie ends of legs together with twine; lift wing tips up and over back and tuck under chicken.
4. Place breast side up on a rack in roasting pan. Bake at 350° for 45 minutes. Increase oven temperature to 450° and bake an added 15 minutes, until a thermometer inserted in meaty part of leg registers 180°.
5. Remove chicken from pan; let stand 10 minutes before cutting.
6. Carve chicken and discard skin, but be sure to sample first.

Our was served with sides of sautéed green beans and butternut squash – veggies from Grenville’s produce output last season.

Skillet Pasta and Sausage with Broccoli

As much as Grenville and I enjoy cooking, there are many nights, when dinner is something easy, quick, and made using what’s available in the fridge, freezer, or pantry. Last night’s dinner was done this way.

This meal is named after the main ingredients – pasta from the pantry, sausage from the freezer, and some veggies(Broccoli and scallions) also from the fridge

Skillet Pasta and Sausage with Broccoli

• 2-3 pieces of Italian sausage
• 2-3 tbsp olive oil (or as needed)
• 1 onion, sliced into rings
• 1 C fresh broccoli florets
• 1 tsp chopped garlic (optional)
• 1 ½ C  chopped scallions
• 1 tsp each oregano and basil – use fresh if available
• 1 ½ C bowtie pasta (or shell pasta)
• 1 28 oz. can diced tomatoes seasoned with oregano & basil
• salt and pepper (adjust as needed)

1. Cook pasta according to package directions and drain.
2. Add 1-2 tbsp olive oil to pan. Cut sausage into chunks and brown in pan over medium heat until done. Break into smaller pieces while cooking.
3. Add sliced onions, broccoli, scallions and garlic (if using) to same pan. Add seasonings and olive oil (as needed).
4. Lower heat, and cover pan cooking about 5-8 minutes.
5. Add tomatoes to mixture and cook 2 minutes more, then add cooked pasta. Stir to mix.
6. Sprinkle parmesan and mozzarella cheese on top. Serve with side of salad.

Pork Chops & Onions, Peppers, Mushrooms

How to Cook Everything (HTCE) by Mark Bittman, is the latest cookbook added to the Frog & PenguINN’s collection. Bittman formerly wrote The Minimalist, a weekly food column which ran in the New York Times from Sept 1997 to Jan 2011.  This volume is one of over 10 books he’s authored on food and cooking.

This book was FREE – if you read a previous post on book bargains, you  know how I love to find great book deals. This book came from a recent annual book swap, which a friend hosts annually in late February. The only requirements are to bring a covered dish and 5 books AND to leave with 5 books and your dish. It’s a fun afternoon!

Pork Chops with Onions, Peppers and Mushrooms

This recipe was slightly modified from one in HTCE, which didn’t include mushrooms. It was served with roasted veggies and we had leftovers for a 2^nd meal.

• 4 center-cut loin pork chops, trimmed of excess fat
• Salt & fresh ground pepper
• 2 tbsp olive oil
• ½ C white wine
• 1 tsp minced garlic OR 2 tbsp scallion
• 2 C thinly sliced onion circles
• 2 C stemmed, sliced, pepper (any color but green)
• 1C sliced mushrooms
• ½ C chicken, beef, vegetable stock OR water
• 1 tbsp lemon juice or wine vinegar

1. Sprinkle pork chops with salt and pepper. Add 2 tablespoons of olive oil and place skillet over medium-high heat for 2-3 minutes; Add chops and turn heat to high. Brown on both sides; moving to brown all over.
2. Reduce heat to medium. Add wine and garlic and cook, turning chops once or twice until wine has evaporated. Add ½ cup of stock or water and turn heat to low and cover. Undercook slightly; turning chops once or twice until they are tender, but not dry. Remove from pan, preheat oven to warm and put chops in warm oven.
3. Add a bit more olive oil to pan, stir in onions, peppers, and mushrooms. Cook until vegetables start to brown.
4. Cover pan and cook for 5 minutes over medium heat. Remove cover and cook, stirring until the vegetables are softened (about 5 more minutes). Moisten with ½ cup stock and cook until most of it is absorbed. Stir in 1 tablespoon of lemon juice or white vinegar, taste and adjust seasonings.
5. Remove chops from oven, add to pan and cover with vegetables; re-cover and cook on low for 5 minutes.

Serves 4 or 2 with leftovers for 2^nd meal.

We served it with some roasted vegetables of potatoes, carrots, and beets – leftovers from a weekend dinner that Grenville cooked.

Souperior Meat Loaf

No, that’s not a type in the blog post title. Dry onion soup mix is a featured ingredient in this meat loaf recipe. Grenville now asks for this version every time we have it for dinner.

Souperior Meat Loaf

• 1 Lipton® Onion Soup Mix (or any brand you prefer) 
• 1 lb ground beef 
• ¾ C plain bread crumbs 
• 2 eggs 
• ¾ C water 
• 1/3 C ketchup

1. Preheat oven to 350°
2. Combine all ingredients in large bowl.
3. Shape into loaf in 13x9-inch baking or roasting pan.
   (Optional: spread some ketchup on top of loaf)
4. Bake uncovered 1 hour or until done.
5. Let stand 10 minutes before serving.

Serves 6-8; prep time 10 minutes; cook time 1 hour

Sorry, there’s no photos of last night’s dinner.
It was delicious served with homemade macaroni and cheese.
Perfect comfort food for a rainy winter night – or snowy one too.

1 Chicken = 3 Dinners

The Frog & Penguinn household consists of only two – Grenville and Beatrice (that’s me) and that makes meals interesting because we think that leftovers are always a good thing. BUT, as much as we like leftover chicken, eating it the same way for a few nights can get very b-o-r-i-n-g very quickly. Here’s how a single small  chicken (5 pound)was the basis for 3 different meals this week – and there’s still leftovers from 2 of them – chicken soup and chicken pot pie.

Sunday. The chicken was roasted after being seasoned with pepper and salt and brushed with olive oil. Side dishes were red potatoes cut up and roasted in a baking dish with olive oil and fresh rosemary; lima beans and corn (from last year’s harvest)  cooked with some butter, pepper and salt. (Save the leftover chicken and the carcass with some chicken left on it. Both are needed for dinners that follow.)

Tuesday. The saved chicken carcass became the basis for a pot of chicken soup – perfect dinner on a cold and rainy evenings dinner. It was perfect served with the fresh bread that Grenville baked that afternoon. I placed the chicken carcass in a pot and covered with water, added some sliced onion, carrots, celery, pepper, salt, parsley. Let the pot come to a boil to that the remaining meat comes off the bone easily. Remove the carcass, cool then remove the meat. Add chicken broth or bullion to the soup base and season to taste as needed (my choices – pepper and salt, oregano and thyme). Add some frozen or canned  veggies (drain first) and simmer on low heat. Also add in the chicken (I used some of the leftover cut-up chicken from Sunday’s dinner). Serve “as is” or add egg noodles or rice – we prefer egg noodles.

Wednesday. The leftover chicken from Sunday’s dinner was used in a chicken pot pie (my first). Grenville’s gardening efforts have stocked our small chest freezer with beans, corn, broccoli and other assorted veggies. That’s what was used in this recipe with the addition of fresh onions, mushrooms, carrots, and celery. Here’s the recipe I used and the results below.

Chicken Pot Pie

The great thing about this recipe is that you can use whatever vegetables you have available – fresh, frozen or canned veggies. On second thought, go out and get some fresh or frozen and avoid using anything canned.

Pastry for 9-inch, two-crust pie. Preheat oven to 425°.

• 2 tbsp butter
• 3 tbsp flour
• 1 tsp salt
• ¼ tsp pepper
• ½ tsp thyme
• ½ tsp parsley
• ½ C chicken broth
• ½ C light cream OR half & half
• 1 medium onion, chopped
• 3 carrots, cut and diced
• 2 stalks celery, cut and diced
• 1 C vegetables – your choice (mine was lima beans and corn leftover from Sunday’s dinner)
• ½ C fresh mushrooms
• 2 C cubed cooked chicken

Prepare pie crusts (if you have the time) or use refrigerated brand (my choice and there’s always a couple in our freezer – yeah.)

1. Heat half the butter in a large saucepan. Add the onion, carrots, celery, and mushrooms and cook until softened. I added the carrots so they got a head start softening, then added the onions, mushrooms and celery and then the rest of the veggies.
2. Melt butter in saucepan over medium heat. Blend in flour, salt and pepper, thyme. 
3. Cook over low heat, stirring constantly until mixture is smooth and bubbly.
4. Remove from heat; stir in chicken broth and cream. Heat to boiling, stirring constantly (again). Boil and stir 1 minute.
5. Add chicken and vegetables. Pour into pastry lined pan. Cover with 2^nd crust. Seal and flute.

Bake 35 to 40 minutes or until golden brown. Serve with a side salad. This pot pie will serve 6, depending on how hungry you are – for us it’s lunch or dinner for a couple more meals.

Mid Holiday Dramas

WELL folks here we are in New Jersey hanging out at the Fullerton Jeep Dealership. Why you ask????? That cute little engine light, you know the pretty yellow one, came on last night. 

So here we are waiting for the diagnosis. But there is a bright side to all of this. My Jeep was slightly overdue for an oil change and basic Jeep checkup, so that is being taken care of. AND Beatrice found a coupon on line for a discount tire rotation here so that is in the works (they are even checking we have enough winter air). Only little catch was that the coupon had to be printed out and “presented at the time of service”. Being on the road we have no printer and the Days Inn we stay at has discontinued their lobby computer. BUT our new friend Erin Moran(the nice service girl) said she would take care of this. So here we sit.

‘Sooooo how has the trip been so far????? Many of you know that Beatrice’s mother was with us over Christmas. 10 days of with us. 10 days of critical analysis of our lives, food, dinner time, caring about others and taking care of them. If you remember the old saying “Fish and relative begin to smell after three days” all you need to do is subtract 2 of those days and you may begin see how we feel right now. Now don’t get me wrong, she tries to be a nice kind person. BUT this is someone who seems to have never had a happy day in her entire life and is going to see that no one else does either, starting with you. Remember in the play Annie that wonderful character Ms. Hanagan????? “Did i hear happiness here??????”. I feel sorry for all that she is missing that makes life so great. But i am an official “Pollyanna Member”.

The roads at home were getting better but parking lots are a horror. On the way out of town we had to stop at CVS. As we were leaving the lot we started to slid on the inch thick ice (that had not been plowed just compressed by tires). Coming the other direction some yahoo was doing about 30 when he hits the ice. 

The next scene is better pictured in slow motion with ‘the Blue Danube’ playing in the background. We are sliding towards him, my foot on the brake, the ABS brakes pulsating away. He hits the ice and starts sliding towards us. Terror fills his eyes along with total amazement that this is happening (he is in an SUV and probably in 4 wheel drive which make him bullet proof). I mutter (well grumble sort of loud) that he is an anatomical part of the body that doesn’t often see sunlight. The MOL in the rear seat begins criticizing my driving and use of language. I shout “QUIET”. About one second before impact we come to a halt while he slides past us. As i turn quickly to the back seat (pulling the sore muscle in my neck) i state that there will be no talking for the rest of the trip, to which I get a giggle. So to reinforce my feelings i make the suggestion that she could always “walk home”.  I guess now that that was a poor choice of words. Hindsight is so 20/20. The next 7 hours were spent in almost total silence, caused by a serious pout from the rear seat.

On the plus side, the roads were fine all the way to NJ. Some delays due to volume on the Turnpike (can you believe that in NJ????).  The Princess and i spent the ride singing to the Sinatra channel on Sirius, dranking coffee and eating Dunkin’ doughnuts, and for the most part, had an OK ride if you like 7 hours in a car.

Now after the drop off (the rumors that i just slowed down while Beatrice pushed her out the door are greatly exaggerated) my aching neck was soothed with a Prime Rib at Outback, a hot shower, some Tylenol and arthritis rub, but mostly a good nights sleep.
Which brings us to now as we sit waiting like expectant parents in the Jeep dealers waiting room for the diagnosis. Sorry there are no great pictures today, most were deleted to protect the downtrodden and overly criticized. Later we will visit old friends of Beatrice, and tomorrow will head to Rhode Island to spend New Years with Daughter#1, Son-in-law, and THE KID!!!!!

Grenville (in dealership suspense).
Jeep update>>>>>> Thanks to the folks at Fullerton and especially Ms. Erin Moran, our oil got changed, tires got rotated, bulbs got changed, and the problem with the ‘cam position sensor’ and the ‘crank position sensor’ was solved with replacing and some sensor sensitivity training. All i know is the sensor stuff was covered under warranty and the final bill was less than we expected.

Next was a delicious dinner with friends and great conversation.

Tomorrow we are off to Rhode Island with a lunch stop at IKEA in New Haven (where else). And now to dream land.

Crockpot London Broil

As you have no doubt noticed lately, Grenville and Beatrice (that’s us) have been on the road a lot the past few weeks with more holiday travel to come. In between trips and decorating, we’ve been planning easy dinners as much as possible.
This week, there was a London Broil way back in the freezer. It somehow “escaped” being grilled in the fall, and never made it outdoors – it went into the crock pot this week. What an easy recipe with just a few added ingredients – OK maybe more than a few.  Feel free to alter the ingredients to suit your spice preferences. OPTIONAL items (found in several recipes) include a can of tomato soup or a small can of diced tomatoes in juice.
Once everything is in the crock pot, go do something else all day. Serve with your choice of veggie sides.

Crock Pot London Broil

• 1 ½ - 2 lb London Broil
• 3 TBSP flour
• ¼ tsp pepper
• ½ tsp salt
• ½ tsp smoked paprika
• ½ tsp Worcestershire sauce
• 1 tsp soy sauce (low sodium)
• 1 can cream of mushroom soup
• ½ package dry onion soup mix
• 1 can beef broth (low-sodium)
• 2 carrots, cut up or ½ bag of baby carrots (easier)
• 2 stalks of celery, cut up
• 1 large onion, sliced
• ½ lb fresh mushrooms, sliced

1. Put celery and carrots in bottom of crock pot.

2. Mix together flour, pepper, paprika. Rub into London Broil.

3. Brown meat on both sides. Remove and place in crock pot.
4. Sauté onions and mushrooms in same pan until slightly browned. Spread over meat in crock pot. (Optional: Add some red cooking wine to deglaze the pan.)
5. Put onions and mushrooms on top of meat in crock pot.
6. Combine cream of mushroom soup, dry onion soup mix, Worcestershire sauce, soy sauce and beef broth. Pour over meat.
Cook LOW 8 to 10 hours; HIGH 4-5 hours (depending on your dinner time; low produces great smells all day long)

To thicken gravy, blend flour (or corn starch) with some of the juices, whisk to form a paste, then mix back into the crock pot. Set on HIGH and let come to a boil again.

Here’s our choice of sides – rosemary mashed potatoes and green beans.
YES, it was very good and the leftovers will be even better.

Early F&P Thanksgiving

The taste results are in and the pecan pie was a voted a delicious success after Sunday dinner – an early Thanksgiving at The Frog & PenguINN. We’re taking another road trip and will be in Georgia on Thursday – more on that later. As for the pie, there were no leftovers on the dessert plates.



 Thanksgiving is still  a few days away, but we celebrated with an early turkey day dinner at the F&P. We were grocery shopping last week and thought that turkey sandwiches would be a great take-along lunch for our road trip south. But the smallest turkey was 12 lbs. which was more than we needed for sandwiches, so we bought it and then invited several friends to join us for dinner – they were happy to oblige, and we were glad they could join us, and now we can make those turkey sandwiches.

Grenville handled the turkey cooking duty. Doesn’t that skin look tempting?  Yes, we sampled it too, unlike Ralphie Parker’s father in A Christmas Story . (Do yourself a favor and watch this classic film. The turkey scene alone is worth the viewing.)

My prep work was side dishes: stuffing, green bean casserole, and mashed sweet potatoes spiced with cinnamon, nutmeg, orange juice and golden raisins.

The table was decked out in fall colors. This photo was taken before everyone sat down.

Thanksgiving is a time to be grateful for our many blessings. We are especially thankful for good friends and are also thankful for and appreciate everyone who reads and/or comments on our blog.

Thanks Everyone – enjoy the holiday !

Stewed Up

There’s a nip in the air here on the VA eastern shore – FINALLY. Now that we’re back home, it’s back to cooking and autumn is definitely time for crock pot cooking. That’s great too because we have lots of catch up work around the house and in the yard. Ever notice how those chores don’t go away even if you do?
This is a basic beef stew and extra veggies can be added. My choice was green beans thanks to Grenville’s produce from the Frog & PenguINN garden.
Once all the prep work is done and everything is in the crock pot, you’re done with dinner. Crock pot meals usually serve 4-6, but we plan for leftovers and freeze a container too.
Beef Stew

• 3 carrots, cut up
• 3 potatoes, cut up
• 2 lbs stew beef - 1 ½-inch cubes
• 1-2 stalks of celery, cut up
• 3 onions quartered
• 1 1 C fresh (if available) or 1 can mushrooms
• 1 can beef broth
• 1 tsp Worcestershire sauce
• 1 clove garlic
• 1 bay leaf
• ½ tsp pepper
• ½ tsp paprika
• ½ tsp oregano
• ½ tsp parsley
• Salt to taste

We brown the meat before adding to the crock pot.
Put about a ½ C of flour, some salt and pepper into a zippered bag. Toss the meat with the mixture and shake off any excess. Heat 1-2 tbsp of olive oil in a pan over medium high heat. Add some of the meat; don’t crowd the pan. Stir and turn until the meat has browned on all sides. Remove and put in the crock pot; repeat until all the meat is browned adding more oil as needed.
F&P Tip: Brown the onions in the pan after the meat has been removed to scrape up any bits of flavor. 
Place ingredients in crock pot in order listed. Stir just enough to mix spices. Cover and set on LOW for 10-12 hours or HIGH for 5 to 6 hours. If short on time, start on High for 2 hours, then set  to Low for about 6 hours.
(2 hours on Low = 1 hour on High).
Go do something else while dinner cooks – come  back and enjoy.

Rosemary Chicken

Getting back to cooking was something Grenville and I were both looking forward to while on our road trip. We’ve been home 4 days and working to catch up on house and yard projects has left little time for culinary creativity. But we will get back into the kitchen as the cooler weather sets in and the yard work is ending.

Today, after defrosting a couple of chicken breasts, the challenge was then WHAT to do with them. We have a very prolific rosemary plant that’s endured despite Grenville’s relocating it several times. We were working outdoors most of the afternoon, so an easy recipe was the plan.

• 2 skinless, boneless chicken breasts
• 1 1/2 tbsp olive oil
• 1/2 tsp seasoning salt (see below)
• 3/4 tsp Cajun seasoning
• 1 tsp fresh rosemary
• 1 onion, finely diced

1. Preheat oven to 350°F (175°C).
2. Place chicken breasts in a glass baking dish with a cover.
3. Add oil, salt, and Cajun seasoning and mix until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

F&P Note: The onions did not caramelize as the recipe indicated, so a higher cooking temperature could help next time. Cooking in a covered dish was a good thing as the chicken was flavorful and moist. It was served with sides of broccoli and stewed tomatoes.

Seasoned Salt

There was none in our spice rack, but make-your-own recipes were available online, including this one using salt, thyme, garlic salt, onion powder, and other herbs and seasonings. Increase the amounts to make your own supply, which is way less costly than buying the ready-made version.

• 6 tbsp salt
• 1/2 tsp dried thyme leaves
• 1/2 tsp marjoram
• 1/2 tsp garlic salt or garlic powder
• 2 1/4 tsp paprika
• 1/4 tsp curry powder
• 1 tsp dry mustard
• 1/4 tsp onion powder
• 1/8 tsp dill weed
• 1/2 tsp celery salt

Put ingredients into a mini food processor or small blender container and blend on low until mixed.

Eggplant Parmesan X2

Wow, today’s recipe postings do not involve cukes or zukes. Instead, eggplant is the featured veggie of the day with not 1, but 2 versions of a popular favorite – at least at the F&P.


The first Eggplant Parmesan recipe, which is the more traditional one, breads and sautés the eggplant before baking. But ,if you prefer not to fry it, then check out the second recipe which instead double bakes the eggplant – NO frying. Both versions are delicious, but this weekend it was the fry and bake method for us. The non-fry method requires heating the oven to over 400° which is not good on HOT days. Both recipes serve 6-8 are go great with a side of pasta or crusty bread and delicious as leftovers too!
Eggplant Parmesan (fry and bake method)
This is an all-time favorite from The Victory Garden Cookbook to which I add an additional cheese , Ricotta mixed with dried parsley, oregano and basil.

• 2 lb eggplant
• Salt
• 3 eggs
• 1 ½-2 C dried seasoned bread crumbs
• ½ - ¾ C olive oil
• 1 C grated Parmesan cheese
• 4 tsp chopped fresh oregano/basil or 1 tsp dried
• ¾ lb sliced Mozzarella cheese
• F&P Optional: 1-1½ C Ricotta cheese mixed with dried herbs
• 3 C tomato sauce (home made or prepared)

1. Peel eggplant and slice about ½ inch thick pieces. Salt cover with paper towel, weigh down, and drain for 30 minute. Pat dry. Note: While eggplant is drying, preheat oven to 350°and assemble ingredients.
2. Beat eggs with 2 tbsp water or milk (my preference).
3. Dip eggplant slices first into the eggs, then into the crumbs.  Heat ¼ C of oil in large frying pan and sauté eggplant until golden brown on both sides.
4. Drain on brown paper (paper grocery bags work well). Continue cooking eggplant, use more oil as needed (and you will need more).
5. Place half eggplant slices in a 9x13 inch glass baking dish. Sprinkle with 1/3 of Parmesan cheese, half oregano or bail (or both), spoonfuls of Ricotta cheese (if using) and 1/3 of tomato sauce. Repeat layers. Top with last of Parmesan and Mozzarella cheeses.
6. Bake in preheated 350° oven until bubbly. Cool and serve with pasta or bread (our choice).

Eggplant Parmesan (bake and non-fry method)
This recipe is from the Mediterranean Flavors cookbook by Nick Stellino, a former stockbroker turned chef who has hosted several PBS cooking shows. More of his recipes can be found here online. This recipe is unique in that you don’t bread or fry the eggplant and use fresh basil leaves between the layers. But, it’s best not done on a very hot day or early in the day because it uses higher oven temps.

• 1 (1 ½ lb) eggplants, sliced ½ inch thick
• 1 ½ tsp salt
• 3 tbsp olive oil
• 1 ¼ C tomato sauce
• 20 whole basil leaves
• 1 ½ C shredded Mozzarella cheese
• 1 C freshly grated Pamigiano-Reggiano cheese
• ½ tsp black pepper

1. Early in the day, sprinkle eggplant slices with salt and lay the slices atop one another in large colander. Place a dish on top and weigh down – large can of tomatoes work well. Drain for 20 minutes. Dry eggplant slices with paper towels.
2. Preheat oven to 425°. Brush a nonstick baking sheet with olive oil and brush both sides of eggplant slices too. Lay in single layer on prepared sheet and cook for 25 minutes until lightly browned. Set aside until cool.
3. Preheat oven to 400°. Spread ¼ C of tomato sauce over bottom of 9x13 glass baking dish. Lay 1/3 of eggplant slices over tomato sauce. Spread ¼ C of tomato sauce over eggplant slices. Place 10 basil leaves over tomato cause, sprinkle with ½ C of mozzarella cheese, ¼ C of Parmgiano-Reggiano cheese and ¼ tsp of black pepper.
4. Repeat layers again, starting with eggplant. On final layer, top with remaining eggplant slices, remaining sauce and cheeses. (NOTE: Casserole can be prepared ahead of time to this point, covered and refrigerated. Increase cooking time.)
5. Bake casserole uncovered for 30-35 minutes until sides are bubbling and top is golden brown. If casserole was refrigerated before baking, cook 40-45 minutes. Let casserole rest for 10 minutes before cutting and serving.

Mangia bene, vivi felice  - Eat Well & Live Happy

Good Friends and Quiche

Thanks to a couple of good friends, B & J, we’re having Swiss-Vegetable Quiche for dinner tonight. They didn’t help cook and unfortunately they won’t be joining us. And, unless I send a note they won’t even know about dinner and their contribution. This is not the first time they have unwittingly helped with dinner – it’s the second time!

What DID they contribute to the quiche?  CHEESE!

How come they don’t know about our thanks and dinner?
Both B & J work in government/military jobs where they don’t blog-surf or social network – EVER. To keep in touch, we rely on the old-fashioned methods of phone calls and cards. Maybe I’ll send a copy of this post.

The cheese came during the holidays when B & J sent a package with 3 large cheeses – 2 cheddars and a Swiss. All were sealed in a wax coating; we stored them in the back of the fridge. We used one of the cheddars for a quiche in April and in omelets and salads. Today’s quiche was made using Swiss – LOTS of it.

Know the BEST thing about quiche? It’s like making stew. You get to use veggies from the fridge or frozen from last year’s  harvest. Today’s quiche had fresh broccoli, frozen zucchini (I know it doesn’t freeze well so no freezing it THIS year), scallions and fresh basil (thanks to our neighbor, Vicki).

F&P Note: This quiche recipe is totally flexible. You can substitute different veggies, add chicken or shrimp…GO wild and EXPERIMENT!

Swiss-Vegetable Quiche

Make your own crust or use a refrigerated pie crust. such as Pillsbury®  brand; we always have a package in the freezer (defrost first!)

2 C (or more) of shredded cheese  - SWISS
2 tbsp flour
1 C milk
4 eggs
1 /2 to 3/4 cup chopped scallions, including white stalks or onions 
2 C chopped broccoli , zucchini, peppers or whatever other veggies are available
1/4 tsp oregano, parsley, marjoram, fresh basil your choice
salt  & pepper to taste

1. Preheat oven to 425° and bake crust per package directions for one-crust pie. Reduce oven temp to 375°
2. Combine cheese and flour and toss to coat.
3. Beat eggs and milk in small bowl.
4. Sauté vegetables in olive oil (my choice) or butter; add herbs
5. Sprinkle cheese in bottom of cooled crust.
6. Add veggies on top of cheese.
7. Pour egg and milk on top; add more cheese (if desired) 

Return to oven; bake at 375° for 40-45 minutes or until knife inserted in center comes out clean. Cool before serving.

Serving suggestion: salad, glass of ice tea and dining on front porch – unless it’s raining out and, as long as the porch has a roof, so what?

Santa Fe Chicken – Easy Summer Grilling

Here’s a recipe that’s easy and delicious – my favorite type! And while I’d like to claim it was a F&P original, it was adapted from The Healthy Kitchen by Dr. Andrew Weil and Rosie Daley (FYI this 2002 cookbook is still available.) The original recipe calls for broiling, but Grenville always grills it. We’ve never been disappointed and don’t think you will be either. 

It’s a bit zingy – the marinade is the secret and uses 2 of my favorite spices, cumin and coriander and lime juice which really tenderizes the chicken. It’s best to marinate the chicken for at least 1 hour (or up to 2 days) before cooking.  Serving suggestion: side of your choice of veggies, Spanish rice or tossed green salad.

Marinade
Juice from 3 lines OR 1/8 cup bottled lime juice
¼ cup low-sodium soy sauce
1 ½ tsp olive oil
1 ½  tsp chili powder
1 ½ tsp cumin seed
1 ½ tsp ground coriander
6 cloves garlic, minced or tbsp of jarred chopped garlic
1 ½ tsp honey

2 whole skinless, boneless chicken breasts
¼ cup white wine (optional) – cooking wine is OK
3 tbsp chopped cilantro leaves
Chopped scallions – about ¼ to ½ cup
Sour cream and salsa

1. Mix together marinade ingredients, stirring thoroughly. Pour into shallow baking dish and lay chicken breast on top. Turn over to coat with marinade.
2. Sprinkle chopped scallions on top, cover and refrigerate at least 1 hour, turn at least once.
3. After 1 hour, when chicken has absorbed the marinade flavors, pour in the white wine (or not).
4. Preheat grill. Cook chicken for 8-10 minutes over  medium flame, baste with marinade to keep it moist.
5. Transfer chicken to a platter and slice at an angle, then garnish with a large spoonful (each) of sour cream and salsa .

Fowl Lasagna

OK, so you might be thinking (or maybe not)WHAT does chicken have to do with lasagna?

Usually, not a whole lot but this story starts with last night’s dinner. We were going to rotisserie outdoors; however, it was too chilly and windy that  indoor roasting was a better idea, not to mention it warmed the kitchen and smelled great while cooking. But, lots of leftovers from a 5lb+ chicken and leftovers of the same thing, are OK once; twice NOT. Enter the lasagna when today I decided to make a small one (yes, more leftovers, but these can be frozen).

Follow your favorite lasagna recipe (it seems everyone has one) and if not, check out the recipe on a box of lasagna noodles – there’s usually one there – BUT instead of adding chopped meat, use something different, like say leftover diced chicken!

And, the result is Fowl Lasagna.