Pesto Stuffed Chicken Thighs

Pesto Stuffed Chicken Thigh
Recipes in this Post

I love going on Pinterest and getting ideas for recipes. I saw a picture of Greek chicken that was made by dipping chicken in herb flavored yogurt and then grilling it. I always have plain yogurt in the house. We have it frequently for breakfast, and I love to make yogurt salad and yogurt soup out of it.

Coincidentally, I had made a batch of Fresh Basil and Pine Nut Pesto that I needed to use up. I thought that Italian pesto with a yogurt marinade would be quite tasty, and good for you. I was right, the chicken was delicious. We had it with steak cut potatoes and a salad. Very nice.

Continue reading

Ruby Red Grapefruit Roasted Chicken

ruby red grapefruit chickenRecipes in this Post

A few days ago, someone asked me for a different way to roast a chicken, and I have her this recipe. I haven’t made this in a long time, and it was a welcome change from the ho-hum regular roasted chicken we all know and love.

Spane and I both love grapefruit, and I was lucky to get some beautiful ruby-red grapefruit at my local corner store. Today, I’m going to go to the local farmer’s market and get some more. Did you know that grapefruit is really good for you? As a member of the citrus family, they are packed with vitamin C, have low sodium, low sugar, high lycopene, high potassium, and fat burning enzymes.

binder clips bind chicken skin together

Binder clips bind chicken skin together

I have to tell you, binder clips are great in the kitchen. I use them mainly to close up bags, especially bags of frozen vegetables. When I was making my chicken, the skin on the breast tore, and I needed it to cover the grapefruit slices. What to do? I heard some TV doctor yelling “Clamp!” in my head, got some binder clips out of the drawer and clamped it up. When the chicken was finished cooking, it was just a matter of removing the clips, and the skin stayed nicely together. Clean up was simple, too, and unlike twine, I can reuse my clips after thoroughly washing them.

Continue reading

Supreme Baked Asparagus Fries

Supreme Baked Asparagus Fries Mis En Place

Recipes in this Post

A few birthdays ago, my friend Adel took me out to a lovely dinner at one of the new restaurants at the Americana at Brand. We ordered asparagus as an appetizer. Boy, what a surprise that was. Those asparagus were dripping in melted butter and Parmesan, and just delicious. I wanted to make them at home.

I had forgotten about them until I saw something similar on Pinterest, and pinned them to my Recipes I Gotta Try board. When I looked at the recipe, I knew that I could improve it, and I did.

The original recipe calls for and egg wash and a dip in flour, then dipping in cheese and Panko bread crumbs. I’m sure they are delicious, but asparagus CRIES out for butter. Butter also makes an excellent coating to which a variety of things will cling, so I decided to forgo the egg and flour, and go with butter.

These asparagus spears were supreme, and that is why they are called Supreme Asparagus Fries. My recipe is for 6 spears per person, but if you have asparagus lovers, you might want to increase the recipe.

Continue reading

Chicken with Mushrooms in Wine Sauce

Chicken with Mushrooms in Wine Sauce

Recipes in this Post

My best friend’s mother, Joan, used to make the best chicken. I was very close to Joan, and paid attention when she cooked. I think this was my favorite, and she was nice enough to give me the recipe.

I loved Joan for other reasons, too. Joan was the manager of a high-end gift shop in Beverly Hills, and she had very good taste. Her house was beautifully decorated, and well-organized. Everything had a place, and everything had a job, even the legs on the cast iron dining room table. It’s job was to bite us on the toe as we passed by it and weren’t paying attention.

Joan taught me a lot of stuff. She taught me the right jewelry to wear with what outfit, she taught me the importance of being organized, she taught me how to make the Hot Dogs with Mashed Potatoes and Cheese (Spane’s favorite), and she taught me how to make this chicken dish. She loved me like her own daughter, and I loved her like the mother I lost when I was 15 years old. When I moved out of her place, she gave me metal prep bowls and a stainless steel wok. Despite all the moving I have done, I still have those bowls and that wok, and use them frequently.

Fresh Water ChestnutsThe only thing Joan did not teach me was about fresh water chestnuts. My grocer taught me about those. They look like ginger fingers, and sliced thinly, they are very crisp with a nice flavor. I don’t know about you, but I always avoid water chestnuts when I find them in Chinese food because those have no flavor. But, the fresh ones? They have a very subtle flavor, almost like a potato. If you can find them, I highly recommend them.

Sadly, Joan died just before Spane was born, but I know she watches over us. I love you, Mom!

Continue reading

Szechuan Orange Pork Loin Roast

Recipes in This PostSzechwan Orange Pork Loin Roast

My son loves roast pork loin, and I do, too. It’s so tender, and flavorful, but can easily take on other flavors. One of the best things about pork loin is having a sandwich from the left overs. Chinese pork roast sandwiches are particularly good.

Originally, for my Chinese dinner, I was going to make the same Asian Pork Roast I made for Ascencia for Chinese New Year 2013, but when I looked in my pantry today, I spied a jar of orange marmalade and knew I had to make Szechuan Orange Pork Loin Roast instead. Cooking it in the Nesco made it simple, and kept the roast very moist and tender.

If you want to make this, and I hope you do, please understand that it is quite spicy, so you will probably want to have something with it to cool the palate. Fried rice is a good idea, or Asian Coleslaw. We kicked our dinner up a notch and had Szechuan Green Beans as well.

Continue reading

Pork Chops Paprikash

Recipes in this PostPork Chops Paprikash

When I was a little girl, my mother had the entire collection of The Woman’s Day Encyclopedia of Cooking, and there was a recipe in for Hungarian Porkchops, which I have been making for many years. Today, I decided to change the recipe a bit, and came up with Pork Chops Paprikash.

In Glendale, California, which has a large Armenian population, we have Red Pepper Sauce. It’s basically paprika peppers, and I use it quite often, in sauces, eggs, and other dishes. There are many brands and you can probably find it in ethnic European stores. I highly recommend it.

Paprikash dishes call for sour cream. I have probably talked about this before, and I will say it again. When you buy sour cream, please only get the kind that has cultured cream. The other stuff has gelatin and other ingredients as fillers, and they just are not real sour cream. The Alta Dena brand has a wonderful saying on the top of the tub, “Those cravings you feel are totally natural”. I love that because it’s true – there is nothing in that sour cream except cultured cream, the way sour cream should be.

Mis En Place

Mis en Place – Sour Cream, Red Pepper Sauce and Beef Base

Continue reading