Hello All,
I’m sure all of you, like me, are trying to be better this year as a result of your new year’s resolution. I am working on the same ones I do every year, eating better, saving money, spending more quality time with family and friends. I have already been working on eating better this year. You’ll see even more recipes using quality healthful ingredients and cooking in a way that uses less oil and more flavor.
Speaking of flavor, the topic of the right way to make potato salad came up at lunch this week. We all have a different opinion of right. I decided to pick my top three ways to prepare potato salad and let you choose which one you like best.
I preparing for my first book signing with a lot of excitement and little anxiety. My book order is running late and won’t arrive until the day of the signing. It’s a little too close for comfort for this control freak. Just pray that I keep my sanity. I hope to see you all there.
Day 1 – Meatless Huevos Rancheros
I found this great meal in my Real Simple magazine. I love these people and their super easy meals.
http://www.realsimple.com/food-recipes/browse-all-recipes/skillet-poached-huevos-rancheros-00000000027548/index.html
Day 2 – White Chicken Stew
My family, both sides, make their own version of this wonderful stew. It is very different from what most people think of when they think of stew but you try it once and you’ll be hooked!
4 chicken breasts with bones and rib meat
6 bone-in chicken thighs
Salt and pepper
Water
1 T. hot sauce
1 quart milk
Saltine crackers
Dill pickle slices
Place chicken seasoned with salt and pepper the largest pot you have. Cover chicken with water, about a gallon, and boil chicken for an hour. Take out chicken, reserving water in the pot, and debone it and take off any skin that remains, discard bones and skin. You can either shred the chicken or grind it. My dad’s side shreds while my mom’s grinds. Return chicken to pot and add milk and 1 T. hot sauce. Taste it. Add more salt and pepper if needed. Serve with crackers, pickles, and hot sauce on the side.
Day 3 – Potato Salads
You will ultimately be the judge of which is best. Please come back to the blog to vote once you’ve tried them.
#1 – This is classic salad made with roasted potatoes.
http://allrecipes.com/Recipe/Roasted-Red-Potato-Salad/Detail.aspx
#2 – This is what most people think of when they hear the words potato salad.
http://allrecipes.com/Recipe/Classic-American-Style-Potato-Salad/Detail.aspx
#3 – This one is for those that don’t like mayo or who have an Omi that made this when they were younger.
http://allrecipes.com/Recipe/Hot-German-Potato-Salad-III/Detail.aspx
Day 4 – Super Simple Lemony Chicken Cutlets with Broc-n-Caul
This is my rendition of a fancy chicken recipe. It is perfect for beginning cooks and those people who don’t like to touch chicken.
1-2 lbs. chicken cutlets
½ cup flour
Salt and pepper, 1 tsp. each
½ stick of butter
2 lemons, one juiced, one thinly sliced
¾ cup chicken stock
1 head of broccoli and cauliflower, florets cut off and stems discarded
Olive oil
Preheat oven to 400 degrees. Place broccoli and cauliflower on cookie sheet. Sprinkle with olive oil, salt and pepper. Bake 20-40 minutes shaking occasionally until cauliflower starts to brown.
Combine flour, salt and pepper on a plate. In a large skillet, melt half the butter over medium heat. Dredge the chicken in flour mixture. Place chicken in butter and reduce heat to medium low and cook slowly to make sure chicken doesn’t brown. Turn after two minutes. Add the juice of one lemon and ¼ cup stock. Simmer 3 minutes. Remove chicken to a platter. Add remaining stock and raise heat to medium high until boiling. Add butter and keep bubbling until sauce is reduced by half. Place lemon slices on cutlets and pour sauce over chicken.
Day 5 – Florentine Penne from Rachael Ray
This is an amazing recipe full of veggies and wonderfully delicious!!! Use whole wheat pasta and it will be perfect.
http://www.rachaelrayshow.com/food/recipes/florentine-vegetable-sauce-penne/
Day 6 – Date Night with Rosemary Skewered Shrimp with Roasted Asparagus
These shrimp are wonderful and look so fancy. Make a pretty little asparagus raft for them to float on and you’ll impress everyone!
http://today.msnbc.msn.com/id/31211354/ns/today-today_food_and_wine/page/2/
Asparagus – cut off woody bottoms, about an inch. Smear asparagus with olive oil, salt and pepper. Roast in 375 degree oven until tender.
Drink of the Week – Blue Moon
Ok, it’s a beer. Ok, a beer with a wedge of orange. But this beer is really special. I am not much of a beer drinker but this is a really great beer. And the orange makes me feel like I’m back in Florida.
1 Blue Moon beer in a glass with a wedge of orange
Dessert of the Week – Almost Good for You Ice Cream
This is another easy but delicious idea to satisfy your sweet tooth with the bonus of blue berry antioxidants. You could even serve this to guests.
1 pint of coconut pineapple ice cream
1 pint frozen blue berries
Divide blueberries in to bowls, scoop half cup of ice cream on top of berries. Enjoy!
With warm pasta and a cold beer,
Brooke
No comments:
Post a Comment