Oven Fried

After work today I found myself scrounging through the pantry for my "go-to" seasoning (Lipton Garlic & Herb soup mix).  Much to my surprise I didn't have anything in the pantry to use...until I found the panko breadcrumbs.  I decided to raid the spice cabinet for anything useable and started tossing it in a ziploc!

Here's what I used:
1 cup panko breadcrumbs
Italian seasoning
Garlic powder
onion powder
Tony's creole seasoning
Cavender's Greek seasoning
Pepper



I lightly coated 4 chicken thighs in olive oil and then tossed in a gallon ziploc bag.  Baked at 400 degrees for 40 minutes uncovered.  Then I covered with tin foil for 20 minutes.  I paired this with some of Frank's Mom's (Elsie) dirty rice.

1 cup of long grain white rice
1 can of beef consomme soup
1 can of french onion soup
1 jar of sliced mushrooms
1/2 stick of butter or margarine

Pour the rice in a 9 x 13 and then add the remaining ingredients and top with the butter/margarine (cut into little cubes).  Bake at 350 for 1 hour.  (Tonight I cheated!  I really made this rice on Tuesday night and we re-used it tonight!!!)

Cinnamon and Sugar Kale Chips

Matt and I decided this year to support our local farmers and bought in to an organic farm co-op... it has been a great experience and has challenged us to eat new vegetables that we have never tried (yet alone cook with)... each week we get a variety of lettuces, broccoli, beets, zucchini, cucumbers, tomatoes, swiss chard, kohlrabi, kale, ...Red Russian Kale - WHAT DO WE DO WITH KALE??

Last week we baked kale with some canola oil, onion powder and S&P - the kale chips were great!!  this week we tried the sweet variety - cinnamon and sugar kale chips... believe it or not, these are very tasty!

per 1 cup of washed, packed, chopped kale -
1 tbsp canola oil
1/2 tsp cinnamon
1/2 tsp sugar

mix the chopped kale, oil, cinnamon, and sugar in a large bowl - lay in baking pan

BEFORE

bake for 20-25 minutes at 325 - simple and easy - enjoy!

Grill and Chill

Our friends Mandy and Jeff came up this weekend so that Matt and Mandy could run in the Warrior Dash in Mountain City (it is pure craziness!)... after an early morning and a long day of running through the mud, under barb wire, over obstacles, and through the mountains, all we wanted to do was relax.  We took in the sights of the Mountain Laurel Festival in downtown Clarkesville and then decided that an easy dinner at home was in order.  We made crab cakes with lime garlic aioli, grilled corn, veggies, chicken, and shrimp.  The worst thing we had to deal with was an errant shower near the end of cooking, but that was nothing compared to the morning!

Crab Cakes
15oz lump crab meat
1 egg
2-3 cloves minced garlic
dash of S&P
1/2 C Italian bread crumbs
1/2 bell pepper diced
1/4 vidalia onion diced

Mix the above ingredients well and allow it all to chill in the fridge for 1 hour and then make patties.  The above recipe made 4 large crab cakes which we cooked in a cast iron skillet in a olive oil with a dab of butter. 

Lime Garlic Aioli
2 tbsp mayo
2 tbsp sour cream
3 cloves minced garlic
S&P to taste
1 tsp Cavendars
juice of 1 lime

blend well and refrigerate.

For the veggies, chicken, and shrimp, we skewered them up and grilled over medium heat with a little butter.  Season as it cooks with garlic powder, onion powder, and then a dab of blackening on the shrimp...a feast fit for Warriors!

a few pics from the Warrior Dash (the other pictures did not upload correctly...)

 

In honor of Mom

Caprese Salad with a drizzle of olive oil and balsamic

Today we celebrated Mother's Day a bit early at the Farm.  Dad was on duty for dinner and we were responsible for brunch.  Frank was kind enough to do his part (he did all of the grocery shopping!) and Melissa and I did the cooking.  We tried to keep it simple...fruit salad, pigs in a blanket, Caprese salad, and tomato tartlet.  

I got this recipe from a former patient and have slowly made a few minor changes over the years.  Mostly I've cut down on the added salt (replaced garlic salt and onion salt with garlic powder and onion powder) and replaced the shredded mozzarella with fresh.  Any way you make it, this tartlet is amazing!  I've served it at brunch, bridal & baby showers, and I'm sure it would be fabulous as a vegetarian dinner.  I think Mom was happy with her brunch today!  

Here's what I used for the tartlet:
1 frozen pie crust
3 vine ripened tomatoes, sliced
4 oz feta cheese
4 oz fresh mozzarella cheese
3 eggs
2 T pesto
1/8 cup fresh parsley, chopped
dash of garlic powder
dash of onion powder
dash of kosher salt
black pepper

Mix everything except the tomatoes in a small bowl.  Place 1/2 of the tomato slices in the bottom of the pie crust.  

Pour half of the wet ingredients over the tomatoes.  Make one more layer of tomatoes and pour the remaining wet ingredients over the top.  

Bake in a preheated 375 degree oven for 30-40 minutes, or until it sets.  Makes 6 slices.

We love you, Mom!  =) 

Summertime in Athens

Sunday nights in Athens are our "official" grilling night.  Cooking started this morning with a little prep work for the chicken k-bobs.   

Here's how we make our k-bobs:
2 pounds boneless, skinless chicken breasts
1/2 bottle of Italian dressing (Frank likes Wishbone)
2 bell peppers
1 8 oz package of baby bella mushrooms
pineapple spears

Dice the chicken into 1 inch cubes and place in a gallon size plastic bag.  Pour the Italian dressing into the bag an marinate for several hours in the frig.  About an hour before grilling take out the chicken and skewer each k-bob.  Alternate bell pepper, mushroom, and chicken.  *Although he probably wouldn't admit it, Frank is picky about the skewers.  He always tries to start and end with a bell pepper (to keep the chicken from falling off)*

Grill at 250-300 degrees for 20-25 minutes, turning occasionally.  During the last 5 minutes sear the pineapple.  Cook until it is warm and it has good grill marks.  Dig in! 

Going Green

In trying to eat more vegetables I've started adding spinach to my meals.  I am also trying to help Frank branch out and try greens other than broccoli, asparagus, and lima beans.  (I had to make lima beans tonight...twice in 2 weeks!)  So far I haven't sold him on sauteed spinach, but I have sold myself!  My friend, Ali, loves spinach so when I make it I think of her. 

I sauteed 1 bag of fresh spinach (about 4 cups) in 1 tsp of olive oil. 

Then I added a sprinkle of nutmeg, salt, pepper, garlic powder, onion powder, and about 2 tablespoons of balsamic vinegar.  Mix well with tongs and then let it simmer for a couple of minutes.  The vinegar will get thicker and sweeten up.  The result is sweet and delicious!