Roast Chicken with Garlic and Parsley Stuffing

This day was a peaceful and nice day.  It rained gently and spring is trying to peek through.

Ingredients:

For the Chicken:

7 pound chicken

Salt for cleaning chicken

Stuffing:

¾ cup of Italian parsley - chopped

5 cloves of garlic

¾ tsp. salt

½ tsp. black pepper

1 tsp. ground oregano

1 tbs. lime juice

2 tbs. olive oil

Rub:

½ tsp. salt

½ tsp. black pepper

1 tsp. dried oregano

1 tbs. lime juice

2 tbs. olive oil

Preheat Oven 350 degrees:

Clean chicken inside and out rubbing with salt and pat the chicken dry.

Combine the ingredients for the stuffing in a small bowl.  Gently lift the skin from the meat and push the stuffing under the skin.

Combine the ingredients for the rub and gently message all over the chicken skin.

Place in oven and cook 20 minutes per pound.  Let chicken rest for 10 minutes when it comes out of the oven before carving.

Enjoy with Love,

Catherine

xo

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Pineapple Upside Down Cake

Perhaps this is the cake of life! Sometimes life seems to throw curve balls, (fast curve balls!) yet somehow you dodge them and don’t really know how you did, since you are not the best of ball player.  I guess we do now how since perhaps the Dear Lord is actually catching them for us.

I wish all of you a beautiful weekend.

Ingredients:

For the Pineapples:

20 oz. can of pineapple chunks in heavy syrup

3 tbs. butter

½ cup brown sugar

For the Cake:

1 cup sugar

3 eggs

1 tsp. vanilla extract

1 cup reserved pineapple juice

2 tbs. butter

3 ½ cups flour

2 tsp. baking powder

½ cup sour cream

Preheat Oven 350 degrees:

Melt the butter with the brown sugar.   Distribute the pineapple chunks on the bottom of the baking pan.  Cover the pineapples with the melted butter and brown sugar.

In a bowl, combine the flour and baking powder.

In a mix master combine the butter and sugar; then add the eggs, sour cream, vanilla extract and reserved pineapple juice.

Distribute the batter over the pineapple chunks (I used a 9 x 12 baking pan, you may use a smaller baking pan and adjust the cooking time). 

Bake 35 – 40 minutes or until the toothpick test comes out clean.

Enjoy with Love,

Catherine

xo

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Ground Beef Tacos

Sometimes you just have to have a little fun, to enjoy and be thankful for the gifts given to us. Though, some days may seem longer and more difficult to navigate through as long as the ending is happy that is all that matters. When we see the faces we love then the ending is always happy.

Ingredients:

Taco shells  

2 lbs. ground beef

1 grilled jalapeño – chopped with seeds

3 cloves of garlic – chopped

1 onion – sliced

1 quart of button mushrooms – sliced

½ cup Italian parsley – chopped

2 large beefsteak tomatoes – quartered

15 oz. can of red kidney beans – drained

2 cups shredded cheese – your favorite

Olive oil

Spices:

½ tsp. salt

½ tsp. black pepper

½ tsp. paprika

½ tsp. garlic powder

1 tsp. ground cumin

Place the jalapeño in a frying pan with a small drizzle of olive oil and let it get charred on each side.  Remove the jalapeño and chop.

Heat a large 12 inch cast iron frying pan with a tablespoon of olive oil and add the sliced mushrooms, sliced onion, chopped jalapeño and chopped garlic.  Let these veggies sauté until slightly caramelized.

In a separate frying pan cook the ground beef.  Drain the excess fat and add the ground beef to the sautéed veggies, along with the drained beans.

Combine the spices and add to the pan.

Heat the taco shells and serve with the shredded cheese.

Enjoy with Love,

Catherine

xo

Tomato and Breadcrumb Quiche

I have been thinking a lot, perhaps too much.  I suppose it is possible to think too much. It seems like there is so much to think about.

This is a dinner that I thought up while I was working quietly in my kitchen, trying to use up the veggies and old bread. I really don’t like to waste anything and this is the result. 

Ingredients:

½ loaf of left over Italian bread

4 eggs

1½ cups milk

4 vine ripe tomatoes – sliced about ¼ inch thick

1 medium onion

1 clove of garlic

¼ cup instant potato buds – (optional)

2 cups shredded Monterey cheese

¼ tsp salt

¼ tsp. black pepper

¼ tsp. dried oregano

Olive oil

Preheat Oven 350 degrees:

Cube the bread and place in a food processor with garlic, ¼ of the onion, drizzle of olive oil (about 1 ½ tablespoons) and the spices and process until crumb like.

Press the crumbs into a 10 inch pie plate. There should be bread crumbs left over.

Dice the rest of the onion and set aside for the eggs.

Beat the eggs with the milk and add 1 cup of the shredded cheese to the eggs; plus the diced onion.

Top with the sliced tomatoes, more cheese and more bread crumbs.  Repeat this process until used up.

Sprinkle the instant potato buds on top with a drizzle of olive oil.

Bake for 40 – 45 minutes until golden and slightly bubbly.

Let cool a little before cutting and serving.

Enjoy with Love,

Catherine

xo

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Sweet and Spicy Ice Cream Chicken Cutlets

Happy Mother's Day everyone!

Here is a delicious treat that is sure to please.

Add a little sweetness and spice to your day!

Enjoy,

Catherine

Ingredients:

For the Chicken:

8 chicken cutlets

3 cups honey nut shredded wheat

½ cup honey roasted peanuts

3 eggs plus ¼ cup milk

1 cup flour

2 tbs. olive oil and more as needed for sautéing

For the Sweet and Spicy Sauce:

1 Jalapeño – chopped with seeds

1 beefsteak tomato – cut into eighths

2 inch piece of fresh ginger – chopped

Zest and juice of 1 lime

29 oz. can of peaches in heavy syrup

1 large clove of garlic- chopped

½ cup sugar

1 tsp. salt

2   tablespoons olive oil

1 tablespoon vinegar – (red wine or balsamic)

2 tablespoons olive oil

Garnish:

1-2 scoops Vanilla ice cream

Italian parsley – chopped

Preparation:

Prepare the Sweet and Spicy Sauce first:

Heat a large 10 inch cast iron frying pan with the olive oil.  Over medium heat add the sliced tomato, chopped ginger and the chopped jalapeño.  Sauté over medium heat for a minute or two.

Add the garlic and continue to sauté until the garlic is fragrant. 

Add the peaches and syrup.  Add the sugar, salt and the zest and juice of 1 lime.

Just before serving add the vinegar to the sauce.

Let this simmer on low while preparing the cutlets.

For the Chicken Cutlets:

Place the honey nut shredded wheat and the honey roasted peanuts in a food processor and process until they are breadcrumb consistency and place in a shallow dish.

Prepare the egg wash with the quarter cup milk.

Place the flour in a shallow dish.

Dip the cutlets first in the flour, then the egg wash and finally in the honey nut shredded wheat and honey nut peanut crumbs.

Heat a large frying pan with the olive oil and place the prepared cutlets in the pan.  Do not overcrowd the pan.  When the cutlets are golden on one side gently turn over and finish cooking on the other side.  The cooking time for the cutlets will depend on the thickness of the cutlet being used.

Plate the cutlet and top with the peach sauce.  Finish the cutlet with a scoop or two of vanilla ice cream and a parsley garnish.

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