Lettergirl

Recipe Repertoire number twenty-three.

Two days left in the February giveaway.  I will draw a winner at random on Sunday and announce on Monday.

A new blog theme is on the way for spring.  I'll be back with more Everyday Inspiration, the rest of my 50 recipes, and a new feature I'm really excited about:  mother-daughter mondays. 

Parmesan Chicken

6 boneless, skinless chicken breasts

1 c. flour

2 eggs

1-1/4 c. seasoned dry bread crumbs

1/2 c. grated Parmesan

Cut each breast into three to four smaller pieces.  Combine flour with some salt & pepper in a shallow bowl.  In a second bowl, beat the eggs.  In a third bowl, combine the bread crumbs with the Parmesan.  (A dash of dried thyme is also nice.)

Coat each breast piece with flour, shake off excess; dip both sides in the egg; then dredge in bread-crumb/cheese mixture.

Heat about 1 T. butter + 1 T. olive oil in a large skillet.  Cook over medium low heat, 4-5 minutes per side.  (I usually cook half for the evening meal, then cook the other half to save for lunches or sandwiches.)

Recipe Repertoire number twenty-two.

Chicken Enchiladas with Salsa Verde

1 c. chopped onion

1/4 c. chopped fresh cilantro

2 garlic cloves, minced

1 7-oz. jar salsa verde

2 c. shredded cooked chicken

1/3 c./3 oz. cream cheese, softened

1 c. chicken broth

8 tortillas

1/4 c. shredded monterey jack

1/2 tsp. chili powder

4 lime wedges

Preheat oven to 425 degrees.  Combine first four ingredients in a blender; process until smooth.  Combine chicken and cream cheese in a large bowl.  Stir in 1/2 cup salsa mixture. 

Bring broth to a simmer in a medium skillet.  Working with one tortilla at a time, add tortilla to pan and cook 20 seconds or until moist, turning once.  Remove tortilla; drain on paper towels. 

Spoon about 1/4 c. chicken mixture down center of tortilla; roll up.  Place tortilla, seam-side down, in an 11 x 7 baking dish coated with cooking spray.  Repeat with remaining tortillas (broth, chicken, roll).

Pour remaining salsa mixture over enchiladas; sprinkle with cheese and chili powder.  Bake for 18 minutes or until heated through.  Serve with lime wedges and garnish with additional cilantro.

Recipe Repertoire numbers nineteen, twenty & twenty-one.

Burgers, three ways:

Greek Burgers

Make small hamburgers using ground lamb with a little chopped onion, parsley and oregano.  Broil or grill, put inside half a pita, and top with lettuce, tomato, and homemade tzatziki:

1/2 cucumber, chopped

1/2 c. plain whole milk yogurt

2 tsp. lemon juice

2 tsp. mint

1 garlic clove, chopped fine

Turkey Mushroom Burgers

1 lb. mushrooms, finely chopped

1/2 c. olive oil

1/4 c. chopped shallots

2-3 cloves garlic, minced

1 T. butter

3 T. Dijon mustard

1-1/2 tsp. chopped fresh thyme

2 lb. ground turkey

1 T. chopped parsley

Saute 1/2 the mushrooms, shallots and garlic in 1/2 the olive oil.  Season with salt and pepper.  Add half the butter and cook until mushrooms have given off their liquid.  Stir in half the mustard and thyme.  Set aside to cool and repeat with the second half.

When all mushrooms have cooled, mix them together with the turkey and parsley.  Cook burgers over medium-high heat until nicely browned.  Serve with the following sauce:

1/2 c. mayonnaise

1/4 c. ketchup

2 T. barbecue sauce

2 T. finely chopped red onion

1 T. chopped pickles

1/2 T. chopped parsley

juice of 1/2 lemon

(Sauce can be made ahead and refrigerated.)

Lurcat Burgers

Red Wine Shallot Butter:

1/2 c. shallots, minced

2 T. sugar

4 c. red wine

1/2 lb. butter, whipped smooth

(We typically make half this recipe.)  Combine shallots, sugar and wine in a saucepan.  Simmer until reduced to a thick syrup.  Cool to room temperature and mix with the whipped butter until thoroughly combined.  Roll into a cylinder (use plastic wrap to help you) and chill until firm.

Burgers:

1 stick (1/2 c.) butter

1 large yellow onion, minced

1-1/2 T. chopped fresh thyme

1 egg

2 lb. ground beef

fresh parsley, salt & pepper

Using half the butter, sweat the onions until translucent.  Remove from heat & cool to room temperature.  Add the thyme, egg, salt and pepper.  Set aside.  Whip the remaining butter until smooth.  Add the onion mixture and ground beef to the butter.  Mix just until combined.  Form into eight patties and chill for an hour.

Grill burgers as desired.  Place burger on toasted bun and top with a slice of shallot butter and parsley.

Recipe Repertoire numbers sixteen, seventeen & eighteen.

Three choices for getting dinner on the table in well under an hour:

Chicken Dijon

6-8 boneless skinless chicken thighs

2  T. olive oil

cayenne pepper

1/4  c. Dijon mustard

1 slice bread, blended or processed to crumbs

2-3 T. butter, melted

Preheat oven to 350 degrees.  Place chicken in baking dish.  Brush lightly with oil and sprinkle a little cayenne pepper on each.  Bake about 20 minutes, until no longer pink inside.

Remove chicken from oven and turn on the broiler.  Brush the tops of the chicken with the mustard.  Sprinkle bread crumbs over the mustard, then drizzle each piece with melted butter.

Broil for 3 to 5 minutes, until bread crumbs are golden brown.

Croque Madame

6 T. butter

2 T. flour

1 c. milk

salt, pepper, nutmeg

2 tsp. Dijon mustard

4 slices bread

2 large eggs

4 slices ham

4 slices Swiss cheese

chopped herbs (parsley, chives, thyme...whatever's on hand)

Place a small pan over medium-low heat and melt 2T. of the butter.  Stir in the flour and cook for 1 minute.  Whisk in the milk, bring to a bubble, then drop heat to low.  Season with salt, pepper, a couple dashes of nutmeg,, and Dijon.  When the sauce thickens, turn off the heat.

Heat 1 T. butter in a non-stick skillet over medium-low heat.  When melted, crack the eggs and add to the pan, keeping them separate.  Cook as desired.

While the eggs cook, butter the bread with the remaining butter.  Build ham & cheese sandwiches, spreading some of the white sauce on the inside of each slice and keeping the butter-side facing out.  Grill the sandwiches over medium heat until golden. 

To serve, transfer sandwiches to two plates.  Top each with an egg, more white sauce, and fresh herbs to garnish.

Skillet Lasagne

Mix together:

1-1/4 c. ricotta

1/4 c. water

1/2 tsp. salt

1/4 c. Parmesan

1/2 c. mozarella

Brown 1 lb. lean ground beef in large skillet.  (I often substitute turkey, or use 1/2 beef, 1/2 sausage.)  Drain well.  Add 2 cups pasta sauce to beef.  Cover with four oven-ready lasagne noodles, breaking to fit as needed.  Spread cheese mixture over the noodles.  Top with 4 more noodles.  Spread more pasta sauce (what's left in the jar) over the top.  Sprinkle with 1 c. mozarella and a little more Parmesan.  Cover skillet and simmer over medium-low heat for 25 minutes.  Let cool 5 minutes before serving.

In summer, I will add diced cooked vegetables, such as zucchini, to the browned meat.

Recipe Repertoire number fifteen.

If you're new to my blog, start here.

And here is the pizza dough recipe to go with today's Friday Night Pizza.

White Chicken Pizza

Start with sauteing some minced garlic in a few tablespoons of olive oil.  Spread or drizzle that over your prepared crust.  Then slather some white sauce over that.  (We have used everything from a homemade bechamel to a jar of alfredo.  Most often, I use the refrigerated light alfredo sauce.)  Top with:  cooked chicken, sliced olives, little bits of sundried tomato, and crumbles of goat cheese.  Sprinkle 1-2 tablespoons fresh rosemary over the top.

Next week:  five more recipes + I'll share my plans for March.  Tonight:  my husband and I are celebrating the anniversary of the night we met (February 20, 1989...20 years ago).  Have a splendid weekend!

Recipe Repertoire number fourteen.

Thank you for the wonderful comments, emails,and etsy conversations yesterday.  It was such a looonnnnggg winter day, and each kind word was a breath of spring to me. 

Back to the (cook)books.  Here is one of our staples for Sunday snupper (snack + supper):

Mushroom Toast

2 shallots, minced

2 T. butter

12 oz. mushrooms, chopped

3/4 tsp. dried thyme

1-1/4 c. white wine

1/2 c. chicken stock

1 c. heavy cream

dash nutmeg, salt, pepper

Saute the shallots in the butter in a large skillet over low heat, until tender.  Add the mushrooms and saute 5 minutes more.  Add thyme and white wine, turning the heat to medium high.  Reduce the liquid until it almost evaporates (about 10 minutes).  Add the stock and bring to a boil, then lower heat to medium and reduce this mixture by half.  Stir in the cream and seasonings.  Cook until thickened, about 15-20 minutes. 

We serve this as a spread on sesame melba toast; you can also use thinly sliced & toasted french bread.  I haven't had success with replacing the cream with whole milk or half+half, but occasionally I'll just use less of the cream (1/2 to 3/4 c.) to make it a bit lighter.

Recipe Repertoire number thirteen.

Tomorrow I'll be taking a break from recipes.  My creative flow has been working overtime lately, and I want to share a few ideas with you (old + new).

Penne with Bacon & Tomato-Cream Sauce

4-6 slices bacon

1 T. olive oil

2 garlic cloves, minced

1/2 c. dry white wine

2 14-oz. cans petite diced tomatoes

1/2 c. heavy cream

3/4 c. torn basil leaves

Cook bacon in large skillet.  Transfer to paper towels.  Add additional oil (if needed) and garlic to drippings; saute 1 minute.  Add wine, tomatoes (with juice), and cream.  Bring to a low boil.  Reduce heat to medium and simmer about 10 minutes.

Meanwhile, cook 1/2 pound penne in boiling salted water.

Stir 1/2 c. basil into sauce.  Season with salt & pepper.  Spoon sauce over pasta in four serving dishes.  Sprinkle with bacon and remaining basil.

Recipe Repertoire number twelve.

Happy Birthday Peter.

Braised Beef Short Ribs

12 beef short ribs, bone-in

1/4 c. olive oil

1 yellow onion, chopped

1 stalk celery, chopped

1 carrot, chopped

1 750-ml bottle dry red wine

6 c. beef or veal stock

Preheat oven to 350 degrees.  Season ribs with salt & pepper.  Heat oil in a large, heavy bottomed, ovenproof pan over high heat.  Add ribs in small batches to brown on all sides.

Transfer ribs to a plate.  Add the onion, celery and carrots to the pan and saute, stirring often, until lightly browned, about 5 minutes.  Pour off excess fat, add the wine & scrape off any browned bits from the bottom of the pan.  Reduce by three-quarters until thick and slightly syrupy, about 15 minutes.

Return the ribs to the pan, add the stock & enough water to cover the ribs.  Bring to a boil, cover with foil, and place in the oven.  Braise in the oven until fork-tender, about 2 to 2-1/2 hours.  Allow ribs to cool in the liquid, then cover and refrigerate overnight.

The next day, remove the excess fat that has solidified at the top.  Place the pan with the ribs and cooking liquid over medium heat, uncovered.  Cook until the liquid has reduced by three-quarters, about one hour.  Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed.  Move the ribs around in the pan to keep both sauce & ribs from burning.

Serve with mashed potatoes, egg noodles, or rice.  Serves 4-6.

Recipe Repertoire number eleven.

Friday Night Pizza

 

Read this post to learn about making the crust.

These are the ingredients my mom uses on her pizza:

chopped green pepper

chopped onion

chopped olives

chopped pepperoni

sliced mushrooms

sausage

minced or crushed garlic

We like to saute the pepper, onion and garlic.  The sausage does not need to be cooked.  Over the top, set some slices of fresh mozarella, then sprinkle with parmesan.

 

Tonight we'll be having ours heart-shaped.

Recipe Repertoire number ten.

There's a lettergirl giveaway at petit elefant this week!

Anna's Pesto

2 cloves garlic, crushed

8 T chopped fresh basil

2 T chopped fresh parsley

scant 1/2 cup pine nuts or walnuts

1 c. grated Parmesan

2/3 c. olive oil

salt & pepper to taste

Place all ingredients in a food process or blender, and blend until pesto reaches desired texture.  Stir into freshly cooked pasta tossed in butter and black pepper.  Serve immediately with extra grated Parmesan.