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Another Real Chicken Dish

14 Sep

When I made the chicken bacon ranch casserole for my nephew and his wife, I figured out rather quickly that the package of chicken breasts was too much for that one dish, so I also made them pan seared chicken breasts with roasted mushroom and carrots all with a rosemary thyme brown butter glaze (that’s too long for the title of a blog post).  This has also been sitting here ready to go for over four months, so I thought I’d share it while I’m so busy with work, goats, and garden.

I started by placing my mushrooms and carrots into a pan with a bit of olive oil and roasted them at 400ºF for about fifteen minutes.  For a meal for two, I used half the bag of baby carrots and about 1/2 the 1 pound container of baby bella mushrooms.  I threw in about 1/4 cup of diced onion and 2 cloves of minced garlic, and a bit of salt and pepper.

While that was roasting, I seared the chicken breasts on both sides using a bit of olive oil in a cast iron skillet until they were browned.

I removed them from the pan and set them aside and put my butter into the skillet.  I used a whole stick and 1/2 tsp. of ground thyme and 1/2 tsp. ground rosemary.  That did end up being about twice as much as I needed.

Once it was rich and brown and nutty delicious, I added my carrot and mushroom mixture.

I let that finish cooking the carrots till they were almost done, then I added the chicken breasts and 1/4 cup of vegetable stock (I didn’t have chicken, or I would have used that).

Then it simmered until the breasts were thoroughly cooked.

Again, this was given to my nephew and his wife, so there’s no pretty plated picture.  They did say it was a blog-worthy recipe though.

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Honey Cake with Plum Glaze

5 Sep

My plum tree is old and in pretty bad shape.  It looks like it’s been through a war.  Really, it has.  The war of “I want to live” vs. “The goats want to eat.”  The extremes we’ve had in our weather the last few years doesn’t help either.

I decided I need to start a new one or two or three trees and plant them up north.  I gathered a bowl full of plums to get seeds.

Then I decided I needed to do something with the plums because they are the best plums ever!

I made honey cake with plum glaze. It might be my new favorite cake.

Start by making the plum glaze (you need some of this for the cake too).  Honestly, I made the glaze the day before, and it worked well.  That way it was completely cool by the time I wanted to make the cake. I measured out 1 cup of plum sauce and 1 cup of honey.  Put them in a medium sauce pan and simmer, stirring constantly.  Add 1/8 tsp. ground ginger.  Let it come to a boil until it is thick and bubbly.  Put it in the refrigerator to cool.

For the cake batter, in a bowl combine:

  • 3/4 cup softened butter
  • 4 eggs
  • 1 1/2 cups honey

Mix thoroughly and add:

  • 3 cups flour
  • 1 Tbsp baking powder
  • 1 tsp. salt

Add:

  • 1/2 cup buttermilk

Mix it all together and set aside while you prepare the filling.

For the filling, in a medium mixing bowl combine:

  • 1 cup chevre (or cream cheese)
  • 1/2 cup of your plum glaze
  • 1 egg
  • 1 Tbsp. flour

Put about 1/3 of your batter in the bottom of a greased and floured bundt pan.  Then spread the filling over this.  It is fairly thin, so it might spread out and just be a layer more than a filling.  Then finish pouring the rest of the cake batter over the top.  Bake at a 350°F oven for about an hour.  Once it has completely cooled, you can remove it from the pan.

Then you might want to heat the plum gaze up enough that you can evenly drizzle it over the cake.  You just don’t want it so thin it will all run off.

There’s plenty of glaze to drizzle on your individual pieces if you want.

There you go!

Summer Pasta Salad

26 Aug

With the garden if full swing, I’m trying to come up with new and interesting ways to use my green beans.  I decided to go with a summer pasta salad!

Start with 2 cups of pasta.  I  used rotini and penne, but you can use whatever you want.

Cook and drain the pasta.

While it’s cooling, you can work on preparing the veggies.  I started with two cups of halved cherry tomatoes (from my garden).

Then I added two cups of washed and snapped green beans.  If you wanted to, you could blanche them to soften them a tiny bit and make the color pop, but I went with raw.

Add 1/3 cup of diced onion.

By this time, the pasta was cool enough for me to add the veggies to it.

Then I crumbled and measured out 2/3 of a cup of my homemade feta.  Add this to the pasta and veggies.

Finally, you need to add your dressing.  I used equal amounts of Italian and Ranch dressings–3 Tablespoons of each.  Add more or less to your taste.

Mix it thoroughly, and it’s ready to serve.

It’s a perfect dish for the hot dog days of summer!

And it’s another way to use those green beans.