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.

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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.

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Fennel Cashew Crusted Pork Loin

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Fennel Cashew Crusted Pork Loin

We really like pork loin in our house. It’s small, and cooked correctly, tender and moist. The problem with pork is that it can dry out easily, so it is important to keep it moist, or cook it so that it retains its moisture.

I make Pork Chops with Fennel, and I wanted to do something similar with my pork loin, but still keep it moist since I was going to roast the meat.

I put all the ingredients for my crust in a small food processor, then mixed that with Panko bread crumbs. I washed my pork loin under cold running water, patted it thoroughly dry, then coated it liberally with olive oil. Coating it with the olive oil did two things:

  1. It allowed the crust to stick to the meat.
  2. It added a moisture that patting the meat had removed

I let the crusted roast rest in the refrigerator for a half an hour to let the crust harden and make a better moisture barrier. Knowing that it wasn’t going to be producing a lot of liquid, I put it on a rimmed baking sheet covered with foil, and cooked it in a medium oven while my Blue Cheese Risotto with Merlot was cooking. Then I let it rest for three minutes while a microwaved broccoli for our Oscar Party dinner. It was a show stopper!

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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.

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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

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Jambalaya in the Nesco

Recipes in this PostJambalaya

In the midst of the last move, I forgot to close out the old gas bill. When I called to turn on the gas in the new place, no one mentioned it, and I still didn’t think about it. Then, I get this nasty letter from the gas company saying that they are going to turn off my gas in the new place if I don’t immediately pay the old bill, and that I have to call a certain phone number when I make the payment. To make sure that the payment is properly recorded, I went to the local gas company on July 2, 2013 and paid the bill in person. Then I called the special number at about 3:30pm and got a recorded message that the gas company was open from 8:00am to 5:15pm. I figured all the lines were busy, so I waited a few minutes and called again, and still got the same recording. I figured that in the information age, the payment would be recorded and all would be well.

I was wrong. When I got home yesterday, Monday, July 8, 2013, Spane and I were hungry, so I started dinner early, at 4:30. I chopped the vegetables, cut the meat, put butter in the pan, turned the knob – and ……. nothing. No gas. I called the gas company, the special number and again was told that the office was open from 8:00am to 5:15pm, a full 45 minutes before the office was supposed to close. When calling the regular number, I got a nice woman who I kept on apologizing to because I was so mad, and she said the gas would be turned back on tomorrow, Wednesday, July 10, 2013 between 8:00am and 5:00pm, and to make sure that all pets were secure and gates open. I chuckled and said, “Humph, you didn’t seem to have any problems turning it off, did you?”

That meant that today, I don’t have gas. I have been on the phone with them, and have asked for a supervisor. I’m still waiting for a call back, but I’m not waiting anymore to make dinner. I have a small Nesco, and I’m going to make my Jambalaya in it. This is one of the reasons I have this wonderful roaster oven, so I can cook no matter what.

My recipe for Jambalaya follows, I have more recipes for foods perfect for the Nesco.

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