Yum

We went up to our friends' cabin last weekend with all the kids - so fun.  In between laziness and snowmobiling the hostess whipped up this yummy pasta dish and I made it again last night.  Super yum.  My only problem was that I made it with sun-dried tomatoes packed in oil.  Use the sun-dried that just come in a packet dry.  So so so good.  Call me when you make it and make me some extra - my family probably wouldn't want to eat it as much as I want to make it.  Add some crusty bread with oil and balsamic and you'll be happy.

Chicken Milano

Ingredients

• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Directions

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve. 

And, I got to catch up a little bit on my DVR last night (this big belly inhabitant is wearing me out, dragging me to bed early which is not usually my M.O.).  I have been anxiously awaiting Parenthood.  Mostly because I have missed Lorelei - I mean Lauren Graham - so much since Gilmore Girls left us 3 long years ago.  I'm halfway through the first episode but really kind of like the feel of the show.  Did you catch it? 

Yesterday I was in the yard clearing out the gardens to get them ready for Spring (we are planting our peas in the next few days) and this morning I was shoveling neighbor's walks.  Enough already!!!  Have a great weekend!

Yums

I tried this recipe out last week and the family loved it! Well, 4 out of 5 loved it and the 5th would have loved it if she hadn't whined for 45 minutes before eating it because that is what she does lately.


I found it at Sweet Life in the Valley and I hope she doesn't mind me using her image and recipe.

Corn Chowder

• 4 Tbsp butter
• 1 large onion
• 2 cups fresh cream
• 4 cups corn fresh, frozen or canned organic & fresh is always best
• 2 pounds russet potatoes
• salt & fresh pepper to taste

Chop potatoes with skins on into small chunks. Boil until tender but not mushy. While potatoes are cooking chop onion and saute in butter until onions are transparent. Add corn & cream to onions & potatoes. Salt & pepper to taste. Simmer until flavors are blended and cream thickens a little. Serve with fresh crusty artisan bread and fresh sweet cream butter.

** edit - I added another cup of cream, to make it soupier, which we liked.

Hope you love it!

~mav

And don't forget to enter the giveaway below!!!

Yums

My sister-in-law made me a tasty little recipe book one year for Christmas. This is one of my favorites. It is super easy and super tasty for the whole fam, which is a must.

Penne with Pumpkin Cream Sauce

• 1 pound whole-wheat penne
• 2 tablespoons extra-virgin olive oil
• 3 shallots, finely chopped
• 3 - 4 cloves garlic, grated
• 2 cups chicken stock
• 1 (15 oz) can pumpkin puree
• 1/2 cup cream
• 1 teaspoon hot sauce, to taste
• Freshly grated nutmeg, to taste
• 2 pinches ground cinnamon
• Salt and black pepper, to taste
• 7 - 8 leaves fresh sage, thinly sliced plus more for garnish (I omitted this, knowing my family it wouldn't have worked
• Grated Parmigiano-Reggiano

Heat water for pasta, salt it and cook penne to al dente

Heat the oil over medium heat. Add shallots and garlic to the pan, then saute for 3 minutes. Stir in chicken stock and combine with pumpkin. Stir in cream then season with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer, 5 to 6 minutes more to thicken. Stir in sage, toss pasta with grated cheese, to taste.

Super yum. Try it out.

~mavis

Recipe Revisited

I made the Chicken Tikka Masala again tonight and loved it even more this time. I made a couple of modifications. I used an anaheim chile instead of the jalepeno, used less cayenne pepper and instead of skewering the meat, I put it all in a large skillet (making sure it was all coated in the yogurt mix but not adding extra goopiness) and let it cook on medium, lid on and stirring occasionally, for the time it took to prepare and thicken the sauce. The chicken came out extra tender. And this time, because it wasn't quite so spicy, my kids LOVED it. My 2 year old just kept licking the sauce. I also told me daughter that if she ate the chicken she would have more energy to dance like these two and do the handstand. Oh, and I doubled it - more sauce (we love sauciness) and more for leftovers!

In any case, so yummy - picky eaters approve. Try it. It looks tricky, maybe, but it is yums. Thanks again Mrs. Olsen. Go here for the recipe!

~mavis

Marinated flank steak with tequila lime sauce

Christy from A Lil Rare Welshbit offered up another recipe for us. (She has a great food blog too).


This recipe is from my archives, but it's one of our all time favorite summer grilling recipes. It's easy and delicious, plus you get to drink margaritas with the leftover tequila. It's a win-win, really. Except for those of you who don't drink...maybe you could borrow some tequila from your neighbors and then pay them back with a bite of steak! (What Christy doesn't know is that none of our neighbors have tequila either!) ;)

Marinated flank steak with tequila lime sauce

Flank Steak Marinade
4 garlic cloves crushed and chopped
2 tbsp fresh lime juice
2 tbsp orange juice
2 tsp chili powder
1 tsp cayenne pepper
1 tsp soy sauce
1/2 tsp black pepper
1 tsp brown sugar
3 tbsp olive oil
3 tbsp chopped cilantro
1 tsp liquid smoke

Refrigerate in bag in the fridge for 2-4 hours before grilling. When you grill, be sure to remove the bits or they'll stick to the steak.

Grill for 5 minutes on each side for a hot pink center (or longer if you're like me and need it well done)! Then brush with marinade prior to serving.

Tequila Lime Sauce
1/2 cup white tequila
2 tablespoons freshly squeezed lime juice
2 tablespoons minced shallots
1 teaspoon minced garlic
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
3 turns freshly ground black pepper
1/4 cup heavy cream
8 tablespoons unsalted butter, cut up, at room temperature (1 stick)

Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated.

Dribble over steak and serve immediately. Enjoy!

Thanks Christy!!! Can't wait to try it!

Yums

I was reading a friend's blog a while back and discovered this recipe that she posted. I just finished my first attempt at it and WOW! Sooooo tasty. I knew immediately that I had to share it with my friends on here. With her permission I'm reposting.

As an Idaho Girl by nature, I can appreciate the classic Sunday dinners I enjoyed every week of my young girl life: mashed potatoes, roast, glazed carrots, gravy, and green salad. Simple. Beautiful.

Bland.

Maybe it's the infiltration of Asian and Indian restaurants that dot the land. Maybe I'm trying to force culture through food. And maybe, just maybe, I'm trying to lure The Mister of the House away from the office and his 12+ hour workdays....

....because today I made a quadruple batch of his favorite dish Chicken Tikka Masala.

Sorry people, time to invest in some spices!

I just had to dot my fingers with the many flavors that made up this dish: cinnamon, cumin, ginger, paprika, red cayenne pepper, and black pepper. How pretty is that?

First, cut 3 breasts into tiny bite-size pieces and throw them in with this marinade for at least an hour:

Marinade
1 cup plain yogurt

1 TBL lemon juice

1 tsp ground cumin

1 tsp ground cinnamon

* cut this down, or out if you want it more mild. Try it!** 2 tsp cayenne pepper

2 tsp fresh ground black pepper

3 tsp salt

Now the recipe told me to skewer them and grill them. Where do they think I live, India? It's winter here, which is why I just threw them on my George Foreman Lean Mean Fat Grilling Machine. You could probably throw them in the skillet. Who cares? Just cook it about 5 minutes on each side, until juices run clear. Then set your chicken aside.

Now time for the sauce. More spices!

In a large skillet, throw in this first, saute 1 minute:

1 TBL butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped*

** make sure you deseed this puppy unless you want to get an involuntary nosebleed during dinner

Into this buttery delight, throw in these spices:

2 tsp ground cumin

2 tsp paprika

more salt, to taste

coat the garlic and peppers real good

Now here's the saucy addition:

1 (8 oz) can tomato sauce

1 cup heavy cream

Simmer on low heat until sauce thickens, about 20 minutes.

Lastly:

add grilled chicken and simmer 10 more minutes.

Can you feel the love? The spice?

I can.

If I hadn't been so excited, I would have remembered to garnish it with cilantro. But doesn't it look per-ty on my batik tablecloth?

This sauce goes a looong way, it's so full of flavor. Cook up a big batch of fragrant rice, add some sides of neutralizing foods like: broccoli, fruity milky smoothie, or if you're lucky...naan bread.

5 minutes later...

What can I do with all this spice that is now in me?

I just love planting a kiss into the soft skin of my offspring. Here Vanilla Wafer is getting attacked in that sweet spot: little behind the ear, little above the neck. Don't you just love that cute little shoulder cringe?

Thanks Mrs. Olsen for the spicy lovin'!

Recipe: Italian Meatloaf

This is super tasty and even better the next day served open face on some crusty bread with marinara & cheese made toasty & melty under the broiler. And FYI...I'm not a very precise cook as you will soon see...

1 1/4 pd ground sirloin
2 tsp Worchestershire sauce
1 egg, beaten
1/2 cup bread crumbs
1/4 cup parmesean
2, 3, 4 cloves garlic (as you wish)
2 tbsp spaghetti or tomato sauce
Italian herb blend (however much seems appropriate to you)
salt & pepper

Squish all ingredients together with your hands and spread into an 8x8 pan (I don't know why, I like it better flat like this than in a loaf pan........actually I think I do know why*). Cover with some more spaghetti sauce and more parm. Bake for a while. Um, maybe 15 or 20 minutes. When it's flat it doesn't take as long as when it's in a loaf pan.

I serve this with either garlic mashed potatoes or this nutritionally superb pasta and my signature salad: some romaine, some spinach, diced tomatoes, diced avocados, drizzled with olive oil & balsamic vinegar and topped with parmesean cheese, then toss all together. Easy, breezy, beautiful.

*Right after my wedding, I was trying to convince my husband that he should help write thank you cards, but he wasn't buying it. After sufficient nagging, he grabbed a pen and wrote the following: "Dear Mrs. Lofgran, Thanks so much for the loaf pan. Can't wait to make a loaf in it."

He was fired & I've been scarred by loaves ever since.

Ha ha. I couldn't resist. And I'm still wondering what it is that he won't do for love...

-Dove

My Favorite Things.

Along with blogging at Dandee, I also contribute to the sweet blog My Favorite Things. I thought it would only be fitting to share a few of my very favorite things with all of you dears before I say goodbye.

::Bran Muffins. This recipe is delicious.

::ETSY. I could get lost for days searching through the pretty treasuries. And every time I visit, {which is everyday} I find something lovely.

::This mascara is THE BEST. Go out to your nearest fine department store and buy it. Right now. You won't regret it.

::The Passionista is a very dear friend, actually we're cousins. And she creates the most amazing playlists. Please do yourself a favor and visit her blog today. Click here and see all of her fabulous recommendations.

::Letterpress. Favorite shops? Linda & Harriett, Simplesong, Sweetbeets.

::You! Thank you for making me feel so welcome while I was here this week. Your comments were so kind! I hope you'll come and visit me every now and again. Until then...

In Defense of Food and a yummy recipe

Do you know Amanda? Crazy talented blogger (Through the Looking Glass) and dear friend, she has retired from the blogging world and although I would wish her to pull a Brett Favre (I mean, before he re-retired, but the un-retirement is what I am speaking of) I am thrilled to have her putting her two cents in here.
-Mavis

I think the list needs to be re-written. You know, the list of things you don’t talk about in polite company. Sure, religion, money and politics can be polarizing, but tell me this: Have you ever walked into a room of moms and started tossing around theory as to what children should/shouldn’t eat? Be careful – that’s a Playtex sippy flying towards your head!

I read Michael Pollan’s In Defense of Food a month ago and haven’t been right since. And by “right” I mean I haven’t been able to take a spoonful of Mrs. Richardson’s fudge straight from the jar, nor have I been able to let my kids eat their fourth fruit snack of the day, without severe guilt. Let’s say it rocked my world. Let’s say what I read is now permanently emblazoned in my mind and I can’t go back to the days of hot dogs and McDonald’s runs, pretending I don’t know I’m basically feeding my kids toxic sludge with a side of mini Madame Alexander doll.

Stop. Put down that sippy and think before you hurl it at your computer screen. I am not the enemy. I’m not going to say anything you probably didn’t already suspect. HFCS (that’s high fructose corn syrup, for those of you who aren’t food Nazis… yet) is killing us. We’re fat. Don’t sugar coat it – yum, sugar-coating… acknowledge that as a country we have never been sicker, fatter, less mobile, and more likely to die of weight –related issues. We even eat health food that comes packaged and processed so it can live in our pantry until 2019. Some kids go days without seeing a vegetable only to break the streak with a healthy dollop of sugar-infused, chemical-laden ketchup on their fries (or their mac and cheese – it happens).

Here are the basics - Pollan says adhere to these three rules and your life will be forever changed:

Eat food

Mostly Plants

Not too much

Did you just say, “Huh?” Is this confusing in its simplicity? Was for me, at first. Basically, “eat food” means don’t eat anything your great-grandparents wouldn’t recognize as food. No margarine, nothing with HFCS, nothing with trans fats (anything that says partially hydrogenated _______ oil), and nothing that has ingredients you don’t recognize. Are you eating margarine because you think it’s better for you than butter? Oh dear, oh love, you are so behind the times. Margarine is death knell. Butter is where it’s at. Sure, butter has saturated fat, but haven’t you read a New York Times lately? Saturated fat is now in. All the cool kids are eating it.

Next, mostly plants. Well, that about says it all. Meat? Okay. Bread? Some. But the mainstays? Plants. Anything that can grow in a garden is a free for all. Oh, and Pollan has plenty to say about all of us eating pineapple shipped in from Peru in the middle of January. He encourages eating in season, he encourages eating local, and he encourages organic. Yep, that “cha-ching” was the sound of your monthly grocery budget getting bigger. But in theory, you won’t mind, because at the same time you will be getting smaller and healthier. See how that works?

Not too much. Hmm. Tricky. See, I’m an eater. Doughnuts, chicken breasts, air-popped popcorn, you name it; I can eat it all and in big doses. I blame my Italian heritage for my bottomless pit-of-a-stomach. But what I am slowly figuring out, especially four kids later, is that I can’t eat as much as I want whenever I want. There it is – the harsh reality. The older you get, the more you’re fighting your metabolism as well as your urge to go to great lengths to stay skinny. Is all that deprivation really worth it? Nah. Just watch what goes in the boca. Too much = muffin top. You already knew that; don’t shoot the messenger.

So there it is; everything you never wanted to know about what you’re eating and what you’re feeding those little angels. Sure, we’re all older and stretch-marked and our glory days feel like they’re behind us. But what of those little perfect people, fresh out of the wrapper and ready to thrive in the world? Take stock of your kitchen. Eye your pantry like it’s hiding a dirty secret. Try shopping without buying pre-prepared foods. Make things from scratch and marvel at your talent. From scratch is so vintage, and everyone knows vintage is all the rage.

So you just finished reading and are wondering, "Now what?" I'm not suggesting you go all macrobiotic or anything, but try starting where I did: After reading the label on my "100% Whole Wheat Bread" from the grocery store, I was less than surprised to read "sugar", "corn syrup" and a bazillion chemicals and preservatives I can't pronounce.

I've started making my own Whole Wheat bread for my family. It's not remotely difficult, takes way less time than it should, and has five ingredients - no preservatives. I can't tell you the places I feel tingles when I whip up warm, pillow-soft bread for my family each Monday. It makes me feel like a rock-star, my house smells like carb-heaven, and I feel so domestic and darling I practically spend the afternoon in my apron, just to prove my point. Try it. You'll love how it makes you feel, though be prepared for the initial few weeks of eating bread for every meal because it's so much more delicious than anything you're used to.

Foolproof Whole Wheat Bread (taken from The Domestic Art cookbook)

*I halve this recipe because the full amount sends my KitchenAid into cardiac arrest after kneading for ten minutes
2 T. yeast
7-11 C. whole wheat flour
1/2 C. warm water
2/3 C. honey
pinch of sugar
2/3 C. oil
5 C. hot water
1 T. salt

Sprinkle yeast in water, add sugar, but don't stir. Combine 5 cups hot tap water and 7 cups flour in large bowl of mixer. Add oil, honey, and salt, and mix until well blended. Add yeast, then 4-6 cups flour. Add flour only until dough begins to leave the sides of the bowl. Knead on low for 10 minutes. Coat bread pans with spray or butter, then turn dough onto oiled surface and divide into 4 equal portions and shape into loaves. Place dough in pans, put in a warm place and let raise until doubled in size. Bake at 350* for 35-40 minutes. Cool on wire racks.

**A few tips: This bread is absolutely delicious, it is dense and moist, and I've compared it to half a dozen others and think it's the best. I use a standard KitchenAid and my dough hook attachment. After my dough has been kneaded, I roll it out on an oiled surface (or use a Silpat non-stick mat) and roll it into a rectangle. Then, since I halve the recipe, I slice the dough down the middle, making sure the length of the dough doesn't surpass the length of my bread pan, then I roll it up like a cinnamon roll dough and plop it in the pan (seam-side down). This assures a perfectly sized, uniform-looking loaf. Also, I stick my loaves, uncovered, in the micro to raise and it works like a charm.

-Amanda

***If you need some better clarification on what bowl when, warm vs. too hot, Amanda has left a clarifying comment in, of course, the comments.

Thanks Amanda. Friends, thoughts?

~mavis

Taste for Tuesday

Why do I have a picture of an empty bowl? Because that is what the dish looks like minutes after you serve it. And, I have never taken a picture of the salad...

I had just had my first baby when a neighbor brought over this pasta salad for us. I licked the bowl, seriously, literally. It is super yum and easy. It is the meal I usually prepare when making dinner to take to a family.

Grilled Chicken Pasta Salad

4-6 chicken breast halves, sprinkled with lemon pepper and grilled
1 package of pasta (penne or bowtie), cooked and rinsed with cool water
1 bunch green onions, chopped
1 bunch spinach, cleaned and torn (I often use a bag a baby spinach - easier)
1 red and/or 1 yellow pepper, chopped
1/2 c. almonds, sugared and toasted (see below)

1. Grill chicken and cut into strips, then slice into bite-sized pieces (it is suggested 4-6 chicken breasts but really depends on size)
2. Add all the ingredients together with dressing and toss just before serving. Serves about 8.

To make sugared almonds, you'll want to use slivered or chopped almonds. Put them in a non-stick fry pan with a couple tablespoonfuls of sugar and less than a tablespoonful of water. Cook over medium-high heat, stirring often, until nicely toasted. Keep an eye on them, it is easy to go from almost toasted to can't-eat'em burned! Let cool. Sprinkle on tossed salad.

Dressing:

Combine and process in blender:
1/4c. sesame seeds
1/3 c. red wine vinegar
1/3 c. soy sauce
1/2 c. canola oil
1/4 t. salt
1/4 - 1/2 t. ground pepper
1/4 cup fresh chopped parsley
3 T. sugar

~mavis

image found here

Recipe - French Onion Soup

On my list of favorite meals ever consumed is a bowl of French Onion Soup that graced my lips in a small cafe in Paris years ago. I've never forgotten it. It was the first time I had ever given the dish a chance (I mean the name doesn't exactly beckon a typical teenager to indulge), and I found myself in utter nirvana as I ate it. Granted, part of the love may have been due to the fact that I was dining on foreign soil as a free spirited college student, but the soup itself was undeniably delicious.

Our M.O. in sharing recipes on the site is to provide ideas for meals that are

1. Healthy

2. Easy

3. Economical

4. Family friendly (kids & adults alike will enjoy)

This recipe doesn't really fit that bill, but I made it tonight & found it absolutely delightful. It was a labor of love (read: time consuming), but sooo worth it.



French Onion Soup

1/4 c. olive oil (scant)
2 sweet onions sliced
2 red onions sliced
2 leaks (white stalks only) rinsed well & sliced
1/2-1 tsp sugar
1 cup dry red wine (I used cooking wine)
2 cloves garlic smashed
lots of fresh thyme (about 1/2 a package)
8 cups beef broth
1 bay leaf
fresh ground pepper
touch cayenne
kosher salt
1 tsp. chicken bouquet (optional - this is an herb blend)
1 loaf day old crusty artisan bread
shredded gruyere cheese

saute onions in oil until wilted (20-30 minutes)
add leaks & sugar, cook until caramelized (about 30 minutes)
deglaze pan with wine
add garlic & thyme, cook one minute
add broth, bay leaf, pepper, cayenne, salt (to taste) and chicken bouquet
cook 30 minutes
slice bread 1/4" thick & toast until it's very dry
ladle soup into ovenproof soup bowls & float bread on top
cover in cheese & broil 6 inches from broiler until cheese is melted.

The only issue I have with this recipe is that I had to Febreeze my hair after it marinated in onion fumes all day.

And come to think of it, 2 of my other favorite meals ever were partaken of in France. One simply ham & brie on a baguette at Claude Monet's home & the other calimari stew at the home of the nicest woman on planet Earth. Can I please go to France again and discover some more delectable culinary indulgences?!?!

Anyway, let me know if you attempt this soup and whatchyou think of it.

by dove