A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
2 roasted poblano peppers, peeled and seeded, cut down the middle but not split open Grated Monterey Jack cheese 1/2 to 3/4 cup crushed tomatoes Ground chipotle pepper powder and garlic salt to taste 3 beaten egg whites Preheat oven to 400 Fahrenheit. Lightly oil …
Nat’s What I Reckon Honey Mustard Chicken 8 medium or 6 large skin-on boneless chicken thighs (works with boneless, skinless as well) salt to taste 1 Tablespoon vegetable oil 2 Tablespoons butter 1 onion, peeled and sliced 1 small bunch parsley, stems and leaves …
The result was so good that now I have to write it down! If I had planned this dish I might have used upgraded items like ricotta or my own marinara sauce, but either way, this tasted delicious.
First I took out a package of chicken thighs from what was left in the freezer and trimmed off all the fat and cubed the meat into 1/2 inch pieces. Then I sautéed with some garlic and onion salt (no fresh onions or garlic in the house, remember?) and an Italian seasoning mix which had basil, oregano, rosemary, parsley, and marjoram in the mix.
Then I put the following into a mixing bowl: 2 cups of cottage cheese, I think a cup of grated mozzarella from the freezer, a 1/2 cup of grated Parmesan, some chopped fresh parsley (I did have a pot of fresh parsley in the house), 1 egg, and some salt and pepper.
And then I added the cooked chicken:
I had some of a jar of Rao’s marinara leftover, so spread some of that into the bottom of a Pyrex casserole dish.
I had 1/2 box of pasta shells in the pantry so I had cooked those, so I proceeded to stuff the chicken mixture into the shells and place into the dish and topped with the rest of the marinara (there wasn’t a lot left).
I topped with some more of the grated mozzarella and put into the oven at 350 Fahrenheit for 30-45 minutes.
It was so good! I’ll make it again, and maybe tweak it a bit, but we ate every bit of it as is.
2 Italian Sweet Sausages 1 10 oz container of cherry or grape tomatoes 1 teaspoon red pepper flakes Pasta of your choice (I used spaghetti) Remove the sausage from the links, crumble and brown over medium heat in a non stick pan. Meanwhile, put the …
Hidden Valley Ranch/Garlic/Paprika Baked Chicken 4 lb Bone-in, Skinless Chicken Thighs 3 Tbsp Hidden Valley Ranch Dressing and Dip powdered mix 1 1/2 Tbsp garlic powder 1 Tbsp semi-sweet smoked paprika 1 tsp ground black pepper 4 Tbsp olive oil Preheat oven to 500 Fahrenheit. …
Poached Halibut in Thai Coconut Curry Broth
1 Tablespoon olive oil
Salt and pepper to taste
3 shallots, diced (or 3 Tablespoons Penzey’s air dried shallots, rehydrated)
1 Tablespoon Thai red curry paste
1 1/2 cups chicken broth
1 (14 oz) can coconut milk-regular or lite
1/2 teaspoon sugar
1 kaffir lime leaf
4 Wild Alaska Halibut fillets (another firm white fish would also work)
1/4 cup cilantro for the broth, plus additional for serving
1/4 cup sliced green onions for the broth, plus additional for serving
1 lime, juiced, additional lime wedges or juice for serving
Sambal Oelek
Thai basil for serving
Heat 1 Tablespoon of olive oil in a large, deep-sided pan over medium heat. Sauté the shallots 2-3 minutes, until fragrant. Add the curry paste and mix well so that all the shallots are covered with paste. Add the chicken broth and coconut milk, blending well after each addition. Stir in the sugar and add the kaffir lime leaf.
Bring the broth to a simmer, reduce to low, and let the broth reduce by half. Taste the reduced broth and add salt if needed.
Season the fish lightly with salt and add to the pan. Spoon the broth over the top of the fish and cover the pan.
Poach 5 to 10 minutes, depending on the thickness of the fish. Check for doneness at 5 minutes. Remove the fish to a wide shallow bowl. If you like, you could place on top of rice or sautéed greens.
Add cilantro, green onions, and the juice of one lime to the broth.
Add 1 teaspoon to 1 Tablespoon Sambal Oelek to taste.
Remove the kaffir lime leaf.
Ladle broth over the fish, and add additional chopped cilantro, green onions, and Thai basil. Serve with lime wedges.
Italian Style Beef Patties 1 Pound high quality ground beef 1-2 teaspoons Garden Gourmet garlic paste (or make your own) 1-2 teaspoons Garden Gourmet basil paste. (I am not sure what else would be equivalent, maybe dry basil?) 1 teaspoon dry oregano dash of …