I am exhausted. This is my third post tonight, and the 350 degree heat surrounding me all day in my classroom has gotten the best of me. However, I cannot leave out this recipe. It was utterly amazing. The chicken was moist and tender and crispy. The dressing was perfect for summer. And it was incredible the next day, chopped over another salad, cold, for lunch. Here's the link. It's worth checking it out. Quite possibly my favorite chicken recipe. EVER.
Ina Garten's Parmesan Chicken
Tuesday, May 21, 2013
Strawberry Scones
Happy Mother's Day to ME!!
Thanks to M and A, I was surprised with these on Mother's Day. They were moist, more muffin-like than scone, and were a perfect way to use up overripe strawberries. This recipe was in whatever that magazine is that comes with the newspaper. Parade? Not sure. But the recipe was amazing.
You need:
6 tbsp. cold butter, cut into small pieces
2 c. flour
3 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
1/3 c. heavy cream
1/2 c. fresh strawberries, chopped
Preheat oven to 400 degrees. Mix dry ingredients. Cut in butter under the mixture resembles small crumbs. Add the eggs, cream, and strawberries. Turn out onto a floured surface and roll into a 1 in. thick rectangle, about 12 inches long. Cut into equal triangles. Brush with a little extra cream and sprinkle with sugar. Bake for 18-20 minutes.
Thanks to M and A, I was surprised with these on Mother's Day. They were moist, more muffin-like than scone, and were a perfect way to use up overripe strawberries. This recipe was in whatever that magazine is that comes with the newspaper. Parade? Not sure. But the recipe was amazing.
You need:
6 tbsp. cold butter, cut into small pieces
2 c. flour
3 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
1/3 c. heavy cream
1/2 c. fresh strawberries, chopped
Preheat oven to 400 degrees. Mix dry ingredients. Cut in butter under the mixture resembles small crumbs. Add the eggs, cream, and strawberries. Turn out onto a floured surface and roll into a 1 in. thick rectangle, about 12 inches long. Cut into equal triangles. Brush with a little extra cream and sprinkle with sugar. Bake for 18-20 minutes.
A Cracking Burger
When I was younger, my cousin K and I were obsessed with Eddie Murphy's Raw. I cannot tell you why our parents thought it was even remotely appropriate that we watch that show, but I have to admit something. It was HYSTERICAL. And if there is one scene that I remember every time my husband turns on the grill, it's the McDonald's scene (a wee bit of explicit language here = don't watch this with the kiddos over your shoulder).
My husband is the king of the "meatball burger." He is a kind, loving, hard-working, and remarkably bright man. He is a wonderful father. He is an incredible husband. But every single time he tries to grill a burger he ends up creating with the oddest meatball looking burger I have even seen.
As a result I have been on the search for a really good burger recipe. However, it has to be healthy. If I have to put a pat of butter in the center to make it moist, it's not for me. Mr. Oliver, again, you do not disappoint. This recipe is very moist, holds its shape, and tastes amazing.
You need:
1/2 c. panko bread crumbs (or 12 smashed up Ritz crackers)
8 sprigs of Italian parsley, chopped
2 tsp. Dijon mustard
1 lb. ground beef
1 large egg
salt and pepper
olive oil
Mix bread crumbs, parsley, mustard, egg, beef, and salt and pepper. Divide into 4 or 6 (depending upon your preferred size)* and mold into rounds that are about 3/4 in. thick. Drizzle with olive oil and refrigerate for an hour.
Grill, top with your favs, and enjoy!
* I divide into six, but make only four burgers. Then, I take the other two chunks and make a bunch of little meatball burgers (sorry, Eddie!) and freeze them. Another great way to serve burgers to kids? Grill them as meatballs and then skewer with tomato, bread chunks, cheese, and pickles. Burger kabobs!
My husband is the king of the "meatball burger." He is a kind, loving, hard-working, and remarkably bright man. He is a wonderful father. He is an incredible husband. But every single time he tries to grill a burger he ends up creating with the oddest meatball looking burger I have even seen.
As a result I have been on the search for a really good burger recipe. However, it has to be healthy. If I have to put a pat of butter in the center to make it moist, it's not for me. Mr. Oliver, again, you do not disappoint. This recipe is very moist, holds its shape, and tastes amazing.
You need:
1/2 c. panko bread crumbs (or 12 smashed up Ritz crackers)
8 sprigs of Italian parsley, chopped
2 tsp. Dijon mustard
1 lb. ground beef
1 large egg
salt and pepper
olive oil
Mix bread crumbs, parsley, mustard, egg, beef, and salt and pepper. Divide into 4 or 6 (depending upon your preferred size)* and mold into rounds that are about 3/4 in. thick. Drizzle with olive oil and refrigerate for an hour.
Grill, top with your favs, and enjoy!
* I divide into six, but make only four burgers. Then, I take the other two chunks and make a bunch of little meatball burgers (sorry, Eddie!) and freeze them. Another great way to serve burgers to kids? Grill them as meatballs and then skewer with tomato, bread chunks, cheese, and pickles. Burger kabobs!
Monday, May 6, 2013
Farro and Asparagus Salad
A and I are trying to stick with "meatless Mondays," something that hasn't been easy. We need protein in our bodies, but nuts are no longer an option and we all despise tofu in every form imaginable.
This month, Kiwi magazine had a feature on recipe clubs and this was the first recipe listed. My kids love rice, and farro is not only an easy substitute, but is chock full of protein. It was a hit. The kids loved it, and it's served at room temperature, so it makes a great summer dish on warm nights and a wonderful leftover for lunch.
You need:
1 c. farro
1/2 c. walnut pieces (which we left out, of course)
1 bunch of asparagus, trimmed and cut into 1 in. pieces
3 tbsp. extra virgin olive oil
1 1/2 tbsp. white or red wine vinegar
salt and pepper
1/2 c. crumbled feta cheese
1/4 c. chopped parsley
If using the walnuts, preheat the oven to 350 degrees and roast until lightly browned, about 5-8 minutes.
Bring a medium pan of water to boil. Salt the water and add the farro, Cook for 20 minutes or until just tender. Drain and transfer to a bowl. Add an inch of water to a skillet and bring to a boil. Add the asparagus and cook for 3 minutes until crisp tender. Drain and toss with the farro. In a small bowl, whisk together the oil, vinegar, and salt and pepper. Pour over the farro mixture and toss with the feta cheese and parsley.
This month, Kiwi magazine had a feature on recipe clubs and this was the first recipe listed. My kids love rice, and farro is not only an easy substitute, but is chock full of protein. It was a hit. The kids loved it, and it's served at room temperature, so it makes a great summer dish on warm nights and a wonderful leftover for lunch.
You need:
1 c. farro
1/2 c. walnut pieces (which we left out, of course)
1 bunch of asparagus, trimmed and cut into 1 in. pieces
3 tbsp. extra virgin olive oil
1 1/2 tbsp. white or red wine vinegar
salt and pepper
1/2 c. crumbled feta cheese
1/4 c. chopped parsley
If using the walnuts, preheat the oven to 350 degrees and roast until lightly browned, about 5-8 minutes.
Bring a medium pan of water to boil. Salt the water and add the farro, Cook for 20 minutes or until just tender. Drain and transfer to a bowl. Add an inch of water to a skillet and bring to a boil. Add the asparagus and cook for 3 minutes until crisp tender. Drain and toss with the farro. In a small bowl, whisk together the oil, vinegar, and salt and pepper. Pour over the farro mixture and toss with the feta cheese and parsley.
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