We aren’t Dutch, but we dress like this.
And now we eat like this.
Ham and Endive Rolls over Potato Puree
We’ll be deconstructing it into a casserole next time, but it was fabulous. Dutch Meatballs are next, thanks to pinterest and http://www.kayotickitchen.com/.
Posted in Capturing the Moments, Good Eats, Recipes
Dan has patients who give us eight dozen or more farm fresh, free range chicken eggs at every appointment. A list of egg ideas will help us keep them moving!
Breakfasts:
Breakbast Burritos (homemade tortillas, oven baked hash browns, ground sausage, cheese, and eggs)
Egg Sandwiches (on toast, english muffins, or rusk buns with sausage or CA bacon and cheese)
Fried Eggs (on toast, bagels, or muffins)
Lunches
French Toast
French Pancakes
Veggie Omelettes
Fried Egg Sandwiches
Egg Salad Sandwiches
Snacks
Hard Boiled Eggs
Pickled Eggs
Dinners
Fried Rice
Frittatas
French Country Omelette
Egg Skillets
Made to Order Omelettes
Cobb Salad
Egg Drop Soup
Yorkshire Pudding
Casseroles (all made with a variation on homemade broth based non condensed soup)
Sherry Chicken (AK’s childhood)
Chicken and Broccoli (AK’s childhood)
Chicken and Asparagus
Chicken Divan (Weight Watchers on line)
Chicken in Cheddar Wine Sauce (Weight Watchers old cookbook)
Chicken Celestial (IL TV Show)
Chicken with Swiss and Stuffing (AK’s Childhood)
Chicken and Rice (Aunt Ann’s)
Chicken and Wild Rice (AK’s)
Skillet or Other Dishes that Require Tenders or Shredded Chicken
Chicken Ritz
Chicken Cheese and Biscuits
Chicken Cacciatore
Chicken Paprikash
Chicken Quesadillas
Baked
Chicken Cordon Bleu
Chicken Parmesan
Saute
Chicken in Lemon Butter Sauce
Chicken Piccata
Chicken with Artichokes, Tomatoes, and Mozzarella
Our grocery had family packs of split chicken breasts for .99 a pound today. Sarah was along as my grocery helper and we occupied ourselves by making a list of the ways we use these. It’s been a fun, creative effort that has resulted in many good chicken dishes and soups!
Each package has four to six split breasts in them. When we get home, one of us takes the meat off the bones. We currently use 3 half of these off the bone for a casserole, baked, or sauteed chicken dish. We reserve the rib meat and any extras for making chicken tenders that are used primarily in quesadillas and skillet meals like cacciatore or paprikash. Every now and then we bake them without deboning them, but since we have patients and another source for free range whole chickens, we generally enjoy roasting those once or twice a month separately from these. We freeze the bones in groups of 3 or 4 for making soup or stock. You would think that having an abundance of chicken soup would become monotonous, but that has not been the case. We’ve enjoyed the following and are making plans to discover more.
Chicken Pastina
White Bean and Leek
Rainy Day Chicken and Leek
Chicken and Barley
Scotch Broth
Chicken Noodle (various noodles provide interest)
Matzoh ball soup
Herbed Chicken Noodle (from a Jewish celebrations cookbook)
Chicken soup with wine and dill
Chicken and Dumplings (varying the dumplings – kreplach, wonton style, Great Grandma’s recipe and varying the broth provides more variety)
Asian Hot Pot
Tortellini with Vegetabls
Chicken with Rice
Chicken and Wild Rice
We have one of these soups each week pairing them with salads and homemade breads. They provide meal, budget, and creative satisfaction!
I’ve made this before and it was always too gunky. I made this up as I went tonight and the texture and flavors were perfect.
Sautee minced onion in a bit of broth or olive oil. Add 6 cups of chicken broth or stock and 2 stalks of celery (cleaned and broken into 4ths for easy removal).
Slice 4 large carrots and 6 potatoes and add to stock.
Add 1 to 2 pounds browned ground round.
Season with salt, pepper, and seasoning salt. (I used Paula Dean’s and a bit of Lawry’s).
Simmer for 12 minutes or until carrots and potatoes are tender.
Add four slices of american cheese, 2 to 3 cups of shredded cheddar cheese, 8 oz. tempered sour cream, and 1 T mayonaise.
Remove celery stalks.
Serve with a taste of crumbled bacon.
I’ve had more questions about the red Easter eggs in a post I did somewhere about pickling. They weren’t Easter eggs and the pickles weren’t dyed! The friends asking questions know that we don’t use artificial dye. 
I think I mentioned it in a comment, but I’ll share here too that they are pickled eggs. Dan has wonderful patients who bless us with 4-5 dozen farm fresh eggs a week. This is a favorite snack for a few in our home.
First, hard boil the eggs. (I use cover eggs with an inch of water, simmer 20 minutes, shock with cold water, soak in ice until you get around to it, then peal and hope they turned out method).
Then, open a jar of sweet and sour or pickled beets. They usually come sliced.
Put the now cooled and peeled eggs in the jar. Add the jar of beets with its juice. Add a bit of white vinegar and a dash of sugar. I like to add sliced onions as well – just a few slivers.
Wait a day or two. Three is better. Yum.
BTW, I liked thes even when I didn’t like beets. I’ve recently discovered that I’ve developed a taste for beets now though. Excellent way to stain the counters…
I keep meaning to share that we’ve been making these without the cups. No one in this house likes washing muffin tins. So, here’s the new method.
Butter a lasagna type pan. Whisk 12 eggs, 1 1/2 c. milk, 1 to 1 1/2 c. cheese of choice, a bit of dry mustard, and some meat and/or veggie (drained well!) of your choice. You can add hash browns or shredded potato as well if you like (I use 4 medium potatoes).
Bake at 375 for about 45 minutes. (I’m not great on times, so check your own oven). It’s done when the top is browned.
Happy Birthday to Me!
Photobucket isn’t cooperating. This was very good though.
4 skinless, boneless chicken breast halves (you won’t miss the veal)
1/2 t. salt
1/4 t. pepper
1/3 c. flour
1 T dijon mustard
1 large egg
1 c panko (Japanese breadcrumbs)
2 T chopped parsley
1 minced garlic clove
2 T olive oil (for each batch you make)
lemon wedges
1. Cut each chicken breast in half horizontally through thickest portion of each half. Place between wrap and pound to 1/8 inch thickness. Sprinkle with salt and pepper.
2. Place flour in shallow dish. Combine mustard and egg in another shallow dish. Combine panko, parsley, and garlic in a third shallow dish. Dredge pounded chicken in four, dip in mustard mixture, dredge in panko mixture, press firmly to coat.
3. Heat oil in large skillet over med. high heat. Cook 3 minutes on each side or until done. Remove chicken, keep warm. Repeat with more oil and chicken. Serve with lemon wedges.
If you’ve ever thought of exploring Julia Child’s recipes. I heartily recommend it. This is our version of chickeny chicken and, yes, it was better than our usual roasted variety. Wow.
Here’s the recipe for my own memory.
Preheat roaster to 450.
Butter and salt chicken.
Place breast down in roaster.
Prepare veggies (new potatoes, carrots, and sweet onions or shallots in large chunks). Add to roaster with a bit of thyme and a bay leaf.
Reduce heat to 350.
Allow chicken to snap and crackle, but it should not pop too loudly. Baste with butter and/or oil at some point. When halfway done, turn chicken breast up and baste again.
When done, remove veggies to serving bowl and keep warm. Remove chicken and keep warm. Remove liquid and add 1 1/2 cups water and 1 t. beef (!) boullion.
Sautee minced shallots or sweet onion with a bit of salt, pepper, and thyme . Add juices and water mixture. Add juice of 1/2 lemon. Simmer and reduce a bit. Add cream by spoonfuls until slightly creamy. Test seasonings. Swish in a dollop of butter if you dare. I didn’t!
Oh, was it ever good.
AK food at its finest.
This recipe originally called for a pot of simmering broth at the table. I’ve adapted it so that all of the items that are cooked and dipped are placed into the broth as if it’s meant to be a soup. I serve it in a shallow bowl with a bit of the broth. I’ll take a picture next time.
Broth:
3 cups Chicken Stock or Broth
2 cups water
2 Garlic cloves
Ginger (to taste)
Sauce:
2 T soy sauce
2 T water
1 1/2 T minced garlic
1 1/2 T lemon juice
1/2 t sugar
Items to Simmer and Dip:
1/2 (or more) thinly sliced raw chicken breast
2 oz. asian rice noodles
1/2 cup mushrooms
4 scallions
1 cup sugar snap peas
1 cup or so Napa cabbage leaves, cut
1 carrot sliced thinly
Prepare Dipping Sauce by stirring together until sugar is dissolved.
Prepare items to simmer.
Bring broth to a boil. Simmer items starting with chicken and rice noodles. When those are cooked through, add veggies for 2 minutes. Turn off heat. Serve in shallow bowl with dipping sauce or spoons if you prefer soup.
Posted in Good Eats, Recipes, Uncategorized
