Chicken Verdichio

Looking out my kitchen French doors I am counting my blessing. I had a deer run in front of my car. Talk about smoosh. Poor deer. The car received a  lot of damage, no one was hurt. As I am waiting for the repair shop to call my mind wanders to of course food. MMMM  I definitely do not want to make anything with venison. I can still see the face of the deer when I close my eyes. It is against my religion--- I am a devote chicken .
Chicken, yes that seems like a good idea.
I think I will make Chicken Verdichio
1 lb chicken cutlets lightly pounded to make even slices
1 lemon juiced
3 tbsp flour, salt and pepper to taste
1c chicken stock
1/2 c Verdichio wine ( a white fruity wine)
2-4 tbsp butter
4tbsp butter
Dredge the chicken cutlets in the flour. salt and pepper to taste.
Heat 2tbsp of butter in a large skillet on med high. Add chicken cutlets in batches and brown on both sides. Remove to plate adding the remaining 2 tbsp of butter if needed to finish the browning.
De glaze the skillet with the wine scraping up the brown bits and incorporating into the wine. Bring to a boil. Boil 1 minute add the chicken stock, boil until reduced by half. Add the juice  of one lemon to the pan. Swirl the pan to blend. Lower heat to medium. Return the chicken to the pan to heat through. add the remaining butter to the pan stir to blend, do not let boil.
Plate the chicken and sprinkle with fresh chopped parsley.
Well, I know what I am making for dinner the great unknown now is when the heck is the car going to be ready?

White Beans with Sun-Dried Tomato Vinaigrette

A Party? I love parties! My friend Marty, is calling for a girl's night tonight. Facials, manicures, pedicures, the works. A local spa comes to the house  and treats us to a night of pampering, and fun.
It's pot luck, I am in charge of a side dish. This side can be a side salad or a main dish salad. It is a Mediterranean bean dish. to make it a s a main dish salad , add shrimp or sliced beef and toss together . The salad is equally brilliant cold or at room temperature.
White Beans with Sun-Dried Tomato Vinaigrette :   Vinaigrette: 1/4 c extra- virgin olive oil, 2tbsp sun- dried tomato- infused oil ( from jar of sun- dried tomatoes), 1 tbsp wine vinegar , 1/4 c chopped sun dried- tomatoes, 1/4 tsp kosher(coarse) salt , coarsely ground black pepper.  Beans: 2 (16oz) cans cannellini beans , rinsed and drained, 1/3 c diced red onion , 2 cloves of garlic minced, 1/4c cherry tomatoes cut in half, 6 fresh basil leaves, chopped , 1 oz of Romano cheese. To prepare vinaigrette, whisk together all ingredients in a small bowl. To prepare beans , place beans in a large bowl. Pour vinaigrette over beans. Let stand for an hour. Add onion ,garlic, tomatoes, basil and cheese just before serving. Mix gently to combine.
A night of pampering is wonderful, the thing I like best is I get to catch up  with friends and we laugh ourselves silly. Be well. :)

Linguine with Clams and Chiles

The temperature is a record 70' degrees. The sun is shimmering on the pond in my back yard. A family of ducks has taken up residence in the water. Feeding and swimming. What an amazing afternoon. Time to start thinking about dinner.Hmm, The warm weather makes me think of seafood. Tonight it will be Linguine with Clams and Chile's . Light yet robust in flavor.  Linguine with Clams and Chile's.  Kosher salt , to taste,  1 lb linguine pasta, 1/3 c extra- virgin olive oil, plus more for drizzling, 4 oz pancetta minced (Can use bacon in a pinch), 2 cloves garlic thinly sliced, 2 Fresno chile's stemmed and thinly sliced , 30 littleneck clams (about 2 1/4 lbs) scrubbed clean , 1/3c dry white wine, 3 tbsp  roughly chopped fresh parsley.   Bring a large pot of salted water to boil , add pasta cook until al dente. Drain, reserve 1/2c pasta cooking water and set aside,  meanwhile heat oil in a 12 inch skillet over medium heat . Add pancetta cook until crisp, drain on paper towel and set aside Return skillet to medium heat, add garlic and the chile's stirring until golden about 3 mins. Add clams and wine, increase heat to high, and cook covered until clams open and release their juices. 5-10 mins.  Using tongs transfer clams to a plate , place chile's along side. Bring sauce to a boil , add pancetta and pasta along with a  1/4c of the pasta cooking liquid. Cook tossing pasta to coat with sauce 2 mins. Sprinkle in more pasta water if pasta seems dry. add 2 tbsp parsley, season with salt and toss to combine. Transfer pasta to a serving bowl arrange clams over pasta and pour any clam juice from the plate over pasta. Drizzle pasta with a little olive oil and garnish with remaining chile's and parsley. Bon Appetito!
The ducks are still in the pond swimming- good thing I  dreamed up  the Linguine with Clams, my boyfriend is a big fan of Duck!  I will protect my new tenants. Be well  :)

Pecan Cinnamon Muffins

As  I sort through the mail today a charity  that is close to my heart has an appeal. The Susan G Komen Foundation for Breast Cancer. I always donate in the hopes that other women , families etc  will some day never have to go through the ordeal of  Breast Cancer. As I write my check my mind wanders to my mom who was a Breast Cancer  survivor. When she was going through the treatment the doctor's gave her little hope of survival. In those dark, scary days my mom would try and reassure me she was going to make it. I would always hear "God makes a Way Where There Is No Way"(I know, it should have been me reassuring her , and giving her hope.-- but that was my mom-very strong and brave) We would bake these Pecan Cinnamon muffins together, have them warm from the oven, and be silly and laugh about God knows what.  These muffins are fragrant, delicate yet satisfying.
Pecan Cinnamon Muffins : Oven 425' Line 18 muffin cups with paper lining set aside. Recipe: 1 stick butter melted, 1/2c light brown sugar, 1c milk, 2 eggs lightly beaten, 2c flour, 1/2 c sugar, 2 tsp baking powder, 2 tsp Cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, 1 1/2c coarsely chopped pecans.  In a bowl combine the butter and brown sugar, stir in the milk and the eggs. In another bowl sift together flour, sugar, baking powder,cinnamon, nutmeg and salt . Add to the butter mixture. Stir just to combine. Fold in the pecans. Batter will be lumpy. Divide batter among 18 papered muffin cups. Bake 20 mins .
 Yields 18. This recipe is from my mom's recipe box , she cut it out of Gourmet magazine in 1982.
I always smile when I eat these muffins and say a prayer of "Thanks"- you see God had other plans for my mom the doctors gave her only 3 months to live-- she lived 14 years after the diagnosis "cancer free."  I celebrate and pray for all the women and families who have or are making this journey now. Never give up hope, always have faith and may Love be Yours Always To Keep You Strong. Be well:)

Chicken Florentine Artichoke Bake

OMG!  Unexpected company is on the way.An out of town friend who originally told me they could not come to visit now has the time.The following dish is a quick casserole you can put together in a flash- looks great,tastes good, and looks like you spent time cooking.  Chicken Florentine Artichoke Bake : Serves 4-5.  Recipe :  8oz uncooked bow tie pasta, 1 small onion chopped, 1 tbsp butter, 2 eggs, 1 1/4 c milk, 1 tsp dried Italian seasoning, 1/2 tsp crushed red pepper, 2 c cooked chicken , 2c  shredded Monterey Jack cheese, 1 14oz  artichoke hearts, drained and quartered, 1 10oz box frozen chopped spinach, thawed and well drained, 1/2c  oil packed sun dried tomatoes, drained and chopped, 1/4 c grated Parmesan cheese, 1/2 c soft breadcrumbs, 1/2 tsp paprika, 1 tbsp butter melted.
Directions: Preheat oven 350'. Cook pasta according to package directions( al dente) drain. In a medium skillet cook the onion in 1 tbsp butter over medium heat until soft- 5 mins. remove from heat and set aside. In a bowl whisk together the eggs, milk, seasoning, 1/2 tsp salt , 1/4 tsp black pepper, and crushed red pepper. Stir in  chicken, Monterey Jack cheese, artichokes , spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9 dish or a 3 quart casserole.
Bake , covered, 20 mins. In a small bowl combine remaining Parmesan, breadcrumbs, paprika, and melted butter. After 20 mins remove from oven uncover, sprinkle  Parmesan mixture over pasta. Bake uncovered, 10 mins more or until golden.
Hmmm.... appetizers, main dish , dessert, beverages. OMG!!!!! Never mind the food I have that taken care of... I have to run and do my hair! Be well:)

Tuscan Potato and Cheese Bake

I attended a cocktail party yesterday. The hostess did an amazing job, food , beverages, desserts. beautifully laid out an executed. The hardest part of a cocktail party is bringing together interesting people with diverse back grounds who can keep the party exciting. This party was stellar.
One of the foods served was a lovely potato dish. It was very tasty and complimented the various food dishes. I think you will enjoy this side dish, it can be served with either meat, fish or chicken.
Tuscan Potato and Cheese Bake : 2 lbs red potatoes, 3-4 cloves of garlic minced, 1/2 tsp thyme, 1/4 c butter, 1c buttermilk, 4oz fontina cheese, shredded (1c), 4oz Parmesan cheese, grated (1 scant c), 1/3c blue cheese, 1/2c panko crumbs (Japanese- style bread crumbs), 1/4 tsp Italian seasonings, 1tbsp olive oil, sniped parsley ( optional ). preheat oven to 400'. Lightly grease a 2 quart square baking dish; set aside. Wash potatoes, cut into 1 inch squares leaving skin intact. Place in saucepan and boil until tender. Drain. In a 12 inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in Fontina cheese, half the Parmesan, and the blue cheese. Evenly spread in baking dish. In a small bowl combine remaining Parmesan, panko crumbs, Italian seasoning, and oil; toss with a fork to combine. Evenly sprinkle over potato mixture. Bake 20 mins. or until bubbly and golden. Sprinkle with sniped parsley if desired. Serve 8-10.
Side dishes are like people, some  people are bland and others add that certain something to your day that make them memorable. This potato dish will add just the right flavor to your dinner . It will add not only taste but texture and presence to your meal. Be well.:)

Penne Pasta with Beef

Last night when driving home from a friend's, I witnessed the state police K-9 unit and a city K-9 unit chasing a man through a Dunkin  Donuts parking lot. Commotion ensued as the officers and dogs chased the man. I along with another vehicle were in the middle of the chase. Our two cars were stopped as cruisers sped in front of our vehicles. Commands from the officer's to  "Stop or I Will Send My Dog!" Needless to say the man did not stop and the dogs gave chase. I do not know how it ended, as soon as I could I drove away. My mind raced with a million thoughts. Everything I am grateful for, my family, my friends, the things I love in life.  Today as I reflect on last night's incident my hat comes off to the brave men and women who keep us safe . Today I need comfort food. This recipe is dedicated to all our heroes the police and the firefighters. It is quick easy , hearty and delicious. Penne Pasta with Beef; 1lb of ground beef, 2 tbsp olive oil  2 tsp of minced garlic, 1 medium onion coarsely chopped, 2- 28 oz cans of tomato ( Kitchen Ready brand), 11/2 tsp basil, 1/4 tsp crushed red pepper, 1/2 tsp salt , 1/2 tsp black pepper, 2c fresh cleaned spinach chopped, 2 c (8oz) shredded mozzarella cheese, 3/4- 1 lb of Penne pasta. Romano Cheese to taste
In a large saucepan add olive oil, beef and onion. Brown on medium heat until beef is cooked. Add garlic, basil , red pepper, salt and black pepper. Stir . Add  tomato to pan. Stir to incorporate . Add 1/2 c water to thin slightly. Add spinach, stir, let cook into sauce.  In a separate large pot  bring salted water  to a boil. Add Penne cook according to package directions until aldente. Drain well. In the pot that the pasta was cooked in add the drained pasta and some sauce to coat the Penne. Using a 13x9 glass dish layer half of the pasta  on the bottom of dish. Cover with sauce sprinkle 1c of shredded mozzarella over the top. Add the rest of the pasta. Sprinkle 1/2c of the remaining cheese over the pasta . Top with sauce. Sprinkle the remaining 1/2 c  of mozzarella over the pasta.. Sprinkle lightly with some grated Romano Cheese. Place in a preheated 350' oven for 10-15 mins  just until cheese is melted. Serve. Pass any remaining  sauce separately. Serves 4 .
Comfort food at its best. A reminder of the good in life. Be well:)

Sesame Orange Beef

Tonight is the night of the Full Moon. Time to release old beliefs  that are not working, and make way to plant new beliefs ( on the New Moon) to help us continue to grow toward our purpose in this life.
With this in mind I am making a quick stir fry which will balance the digestion, calms the body and ground it to the cycles of the seasons. ( Yes, I am studying Native American  culture at this time. No, there were no stir fry-but I didn't think you wanted a recipe for pickled Yak).
Sesame Orange Beef :  12 oz beef sirloin sliced into bite size strips, 1c broccoli florets, 1 c sliced water chestnuts,  1/2 c  bias sliced green onions, 2 tsp sesame seeds, 1/2c  orange juice, 2tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp cornstarch, 1/ tsp finely chopped orange peel, 1tsp  ground ginger or 1 tbsp fresh grated ginger, 2 cloves garlic minced, 1 tsp canola oil, 2 c cooked brown rice , 1 c mandarin oranges drained. Recipe:  In a small bowl male sauce, combine the orange juice, soy sauce sesame oil, cornstarch, and orange peel. Set aside. In a large skillet and canola oil,  bring to med- high heat add the broccoli, ginger and the garlic, Cook and stir 1 min. add the green onions, water chestnuts stir fry 30 seconds. Remove vegetables to a bowl. Add the beef to the skillet, add a little more oil if needed. Stir fry the  beef  for 2- 3mins or until still pink in the center. Remove meat from skillet, add to the bowl of vegetables. Add sauce to skillet, allow to thicken slightly. Add vegetable, meat mixture with juices to the skillet. Heat through to coat  with the sauce. Serve with hot cooked brown rice. Top meat mixture with mandarin orange sections. Sprinkle with sesame seeds.  Serves 4
As the beauty of the Full Moon lights the sky tonight and gives the promise of renewed life.  I offer to you recipes to keep the body healthy so we all can enjoy many years of beautiful Full Moons. Be well.:)

Apple Crisp

 The sky was blue and the temperature soared to 58'  today. Unbelievable! Its January and we are having Spring like weather. I for one will take as many of these days as I can get, with such beautiful weather I was out and about.  I happened to over hear two women discussing  a Church pot luck dinner. They had decided Apple Crisp should be one of the dessert items. I had to bite my tongue I would have loved to have given them the recipe I found a few years back in Gourmet magazine.   I will however  share with you this delicious recipe. Apple Crisp: 5 Granny Smith Apples, 5 Mc Intosh Apples all peeled, and  sliced. 1 tsp cinnamon, 3 tbl sugar 1 c flour, 1 c light brown sugar firmly packed, 1 c oats, 1 c walnuts chopped, 1 stick unsalted butter. Oven  350'. One 13x 9x2 glass baking dish. Combine the apples, and cinnamon , sprinkle with 3tbl sugar . Arrange in the baking dish. In a medium bowl combine the flour , brown sugar , oats, walnuts, and butter , until coarse crumbs  form. Sprinkle over the apples. Bake 45-50 mins.  Serve warm with vanilla ice cream. Serves  6
My Apple Crisp just went in the oven., as it is cooking I am going to take my dog for a quick walk. I want to savor as much of this amazing weather as I can before Mother Nature brings us back to January and all its cold. Be well:)

Lemon Ginger Chicken Thighs- For The Chinese New Year

HAPPY CHINESE NEW YEAR!  It is the year of the Dragon. Good Luck and Change are in the air. I wish to make the Chinese New Year an auspicious one with   recipes for lucky foods. According to the cookbook " The Complete Book of Chinese Cooking" there are certain foods when combined together create luck and prosperity. The ancient society lived by these food combinations in order for their villages to prosper. Hey, we buy lottery tickets they use food what can I say?  Lemon and Ginger are high on the list of luck inspiring ingredients. Today's recipe is Lemon Ginger Chicken Thighs:  Recipe:1 large lemon , 1 tbsp fresh ginger or 1 tsp powdered ginger, 1/2 tsp salt , 2 tbsp honey , 1 tbsp reduced - sodium soy sauce, 2 tbsp water, 8 chicken thighs with bone , 2-3 tsp vegetable oil. Sliced green onions and lemon wedges (optional). Finely shred the peel from the lemon and juice the lemon. In  bowl combine the lemon peel, ginger and salt. in another bowl combine the lemon juice, honey, soy sauce and 2tbsp water  Rub peel mixture under the skin of the chicken thighs. Heat oil in a 12 inch skillet mover medium high heat. Place chicken skin side down. Cook 7 mins or until well browned, turn chicken and add lemon juice mixture. Reduce heat and cover and cook 14- 18 mins longer or until done (180 degrees F.). Transfer chicken to plates.  Drizzle chicken with pan juices. Top with green onion and serve with lemon wedges. Serves 4.
In the year of the Dragon,  with  change and good luck in the air, I for one am going to do my part . Please pass the Lemon Ginger Chicken-- OH wait let me check my lottery tickets first. Be well :)

Cranberry Biscuits

Today I am cooking up a storm,I have a day off and I love to cook to unwind. Looking through my recipe files I found a  biscuit recipe which I love to make ( 3 guesses what I am making to accompany the trout I will be cooking tonight). Cranberry Biscuits: Light, flaky, tender, and full of dried cranberries, a wonderful taste explosion  of flavor.  Cranberry Biscuits  :   Yields 18.  4 c flour , 4 tsp baking powder, 1 tsp baking soda, 1/4 tsp cream of tartar, 3/4 tsp salt , 1 1/2 tsp nutmeg 1/3 c sugar, 1 c unsalted butter (2 sticks) ,  1 1/3 c buttermilk, 1 c dried cranberries. Oven 425'. Oven rack in the middle position. Lightly grease a large baking sheet. Mix flour, baking powder, baking soda, salt, cream of tartar, nutmeg and sugar in a bowl. Cut in the butter. Mix in the buttermilk and the cranberries. Knead  6 turns ( just to combine the cranberries.) Cut out 18 biscuits Bake 15 mins.  Serve with butter.
If you have leftovers, these biscuits are amazing sliced and toasted for breakfast served  with butter and jam.
Time to prepare the fish and all the fixings, the biscuits go in the oven just before dinner is served. Cooking  is a labor of love, I relish my days off when I can cook and give Love to all the wonderful people in my life. Be well :)

Brown Eyed Susan

I am totally freezing. Today the temperature did not get above 30'. Finally.I am home, after running around finishing up  home decorating errands. I am thawing out with some home- made hot cocoa. I  yearn for something sweet. Hmm... Of course cookies! A  Brown Eyed  Susan will do the trick. A delicious almond flavored butter cookie with a bit of a chocolate frosting.
Brown Eyed Susan:  Yields 36 cookies.  Oven 400'.  1/2 lb unsalted butter (2 sticks), 3 tbsp sugar, 1 tsp almond extract, 2 c flour , 1/2 tsp salt. Frosting:  1 c confectioner's sugar, 2 tbsp cocoa, 2 tbsp hot water 1/2 tsp vanilla extract. Sliced almonds to garnish...   Cookie; Cream butter and sugar, add almond extract, flour , and salt.. make dough into 36 balls. Place on an un-greased cookie sheet. Press thumb in the center of each ball to make an indentation. Bake 10- 12 mins. Cool . Make Frosting:  Combine frosting ingredients in a small bowl. Place 1/2 tsp of frosting on the top of each cookie in the indented part. ( Frosting should be very thick) Place a slice of almond a top the frosting. Store in a tin lined with wax paper.
 I love these cookies, They are a simple  but have a sinfully rich taste. Nice on a brutally cold night .

Key Lime Bars-- Sweet and Tart

I am looking out my wind watching the fierce wind blow as it makes my tree limbs sway. My mind wanders to warmer days. Hmmm, something tropical would be another good desert to serve  for the play off game tomorrow.  Everyone I know has Patriots fever,and when they come to the house they will be hungry for a win as well as for food. Sweet and Tart is a good combination, it makes the palate  hunger for more. Remember, I always cook for an army (just in case company shows up- you want to have food to serve-Direct quote from all my ancestors). I want my guests to be well fed and content when they leave..  Key Lime Bars:   Oven 325" Oven rack in the center position. Line a 8 inch square baking pan with foil. Spray the foil with Pam. Set aside. Crust;  1c animal crackers crushed, 3tbsp packed light brown sugar, pinch of salt, 4 tbsp butter melted. Combine the crust ingredients together in a bowl, press on the bottom of the prepared pan. Bake 18 mins . Cool on a rack. Do not turn off oven.  Filling: 2 oz. cream cheese, 1 tbsp of grated lime zest, minced, pinch of salt, 1 can (14 oz) sweetened condensed milk, 1 large egg yolk, 1/2 c fresh  lime juice,  Garnish: 1/4c coconut lightly toasted as a garnish.  In a medium bowl whisk the cream cheese, zest and salt until softened and creamy. add remaining ingredients  whisk until well combined. pour over the cooled crust. Bake 15 mins . Remove from oven cool on a rack  1 - 1 1/2 hours. Cover and refrigerate at least 2 hours . Lift bars out of pan using the foil edges cut into 16 squares. Sprinkle with the coconut and serve. refrigerate leftovers.
As I bite into one of the Key Lime Bars I am whisked away to warmer memories, but reality sets in as the phone rings with another response of attendance to tomorrow's dinner, and a reminder of the cold.

Bread And Chocolate...

I was out and about last night and finished the evening at a friend's house. We had come from shopping for staples to cook for Saturday's Patriot's game. We  had also had dinner We were stuffed, but  there is  always room for chocolate. (The mantra of this blog--" CHOCOLATE YOU CAN NEVER HAVE ENOUGH-") Elena introduced me to a dessert that is very popular in Spain, her native country. Bread and Chocolate with Olive Oil  and Sea Salt.  I was intrigued , frankly, I am not a salty , sweet type. I either like salt or I like sweet, not the two mixed. I was pleasantly surprised, it was quite good. It  is light enough, yet satisfying.  Bread and Chocolate with Olive Oil and Sea Salt;  Oven 325'  Serves 6 6oz dark chocolate ( 60% cocoa)   grated, 6 slices of country- style white bread, 1/4 c extra virgin Olive Oil, 1/2 tsp Sea Salt Flakes. Lightly toast the bread, until golden on both sides. Spoon the grated chocolate evenly over the toast, covering completely. Drizzle olive oil over the chocolate. Heat  in the oven for 5 mins until chocolate is melted. Sprinkle with the Sea Salt Flakes. Serve.
Very enjoyable with a cup of coffee or tea. Great after a large meal.
As I ready for " The Game" my thoughts turn to Barbecued Baby Back Ribs, Crab Cakes etc. and Triple Chocolate Biscotti. I enjoyed the Bread and Chocolate  but  never on "Game Day". Be well:)

Pan- Seared Venison With Rosemary And Dried Cherries

So this Deer comes into my driveway to.....  stop me if you have heard this one. OH , right this actually happened. A reader of the blog was home, a Deer gets hit by a car and the animal walks into his driveway and passes away.  Instant supply of Venison. As per request today I will publish a delicious recipe for Venison Tenderloin which can be cut into steaks and served. Pan- Seared Venison with Rosemary and Dried Cherries : 1 1/2 tsp chopped fresh Rosemary, 1 tsp coriander seeds, 1 large garlic clove, 1 1/2 tsp extra- virgin olive oil, 1 (1lb) venison tenderloin, 1/4 c dry red wine, 1/4c dried tart cherries 3/4 c canned beef broth, 1/2 c water, 1 tsp cornstarch, 2 tbsp black currant jelly.
Grind 1 tsp rosemary with coriander seeds, and garlic with a mortar and pestle to make a paste, then stir in 1/2 tsp olive oil. Pat venison dry and put in a bowl, then rub with the paste. Season with salt and pepper, then cover and chill 20 mins. Oven 450'. Heat a well seasoned cast- iron skillet over high heat until hot, then add the remaining tsp of oil, tilting skillet to coat evenly. Season venison well with salt , then brown, turning once, about 6 mins total. transfer the skillet to middle of oven and roast venison until a thermometer inserted diagonally into the center registers 125', about 7-10 mins. Transfer to a platter and cover tightly with foil. Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 tsp rosemary in a bowl and add to the skillet. Simmering, stirring, until the mixture is thickened, about  5 mins. Whisk in jelly and salt and pepper to taste. Cut venison into 1/4 inch slices and serve with the sauce. Delicious easy to make and not labor intensive.
Friends of mine who hunt went crazy trying to hunt deer  during the season with no luck, and one special reader gets a years supply while watching TV. Now that is good fortune knocking on your door. According to animal folk lore - a year of prosperity will be yours ( direct quote from Ted Andrew's  book Animal Totems). May we all be blessed with the best. Be well  :)

"Grandma Says"- Preventing Flare Ups

Fat sputtering from a broiler pan can cause dangerous flare ups. To prevent these flames spread a generous amount of kosher salt on the bottom of the pan. Directions: Cover the bottom of the broiler pan with aluminum foil.Cover the inside of the pan with a layer of kosher salt. Place the perforated rack on top. The salt layer catches any grease and prevents flare-ups.  Be well;)

"Grandma Says"- Airy Onion and Garkic Storage

Looking for a convenient way to store  onions, shallots, garlic in a dark, cool place with plenty of air circulation?  Problem solved.  Use a Bamboo steamer. The baskets stack easily and allow just enough air circulation to prevent mold. Be well. :)

Brownies- Not cakey, Not Fudgy, Just Right

Chocolate, it calls my name daily. I love it, smooth, rich, dreamy...OH sorry, I was swooning again about one of my favorite things. Back on track, chocolate can also be a life saver. Case in point,  it  saved my butt at lasts night's card  game. Reminder; From yesterday's blog-- the loser  of the card game had to clean the house of the person who won the most money. I thought for sure I would be cleaning my girlfriend Sarah's house this weekend, but  the last brownie was in the dish and Janis wanted it. I think she threw the hand when I waved the brownie in front of her.  (Never come between a woman and her chocolate). Now for the best part the recipe; Classic Brownies:   Yields 24- 2 inch square Brownies.  1c walnuts chopped (optional), 1 1/4 c  cake flour ( no  substitutions), 1/2 tsp salt, 3/4 tsp baking powder, 6 oz of unsweetened chocolate, chopped fine, 12 tbsp ( 1 1/2 sticks) unsalted butter cut into six 1 inch pieces, 2 1/4c sugar, 4 large eggs, 1 tbsp vanilla extract. Oven 325'-- Adjust oven rack to middle position. Line a 13 x 9 inch baking dish with foil. Spray the foil with Pam. Whisk to combine the flour, salt, and baking powder in a medium bowl, set aside. In a saucepan, melt the butter and the chocolate until smooth. remove from the heat whisk in the sugar. Add the eggs, one at a time. Whisk until combined. Whisk in the vanilla. Add the flour mixture, using a rubber spatula mix until homogeneous. Add nuts if using. Stir. Pour into the prepared pan. Bake 30- 35 mins. VIP: Test with a wooden toothpick at 30 mins. Brownies are done if  toothpick inserted into the center of the brownies comes out with moist crumbs attached.  Remove from oven cool on a wire rack. Cut into squares and serve. Store leftovers covered at room temperature. Enjoy.
This weekend  all of us girls are going to Sarah's to " watch" football and of course see  Janis clean-- You know we will be having Chocolate- This time it will be Cream Puffs filled with a Chocolate Whip Cream.  M.mmm.. Who knows if Janis finishes on time  we may even save her a Cream Puff. ( Don't bet on it!)  Be well :)

Potato Salad- Not just for summer

Lucky me, I have been fighting a cold virus for 3 weeks, you know the one where it goes away, comes back,you lose your voice,you cough your brains out and look like a train hit you- that virus. Ah, but the lucky part is my friends have picked my house to play cards tonight (nope , a virus,an earthquake etc. will not stop the game). My turn to make the food . I will set out an array of small tasting dishes. One is this recipe for Potato  Salad . ( Tomorrow's installment will be a killer brownie recipe which I am also making). I love this recipe because it is comfort food. It reminds me of family gatherings , taste good, and is not rocket science to put together. I will share  the secret to good potato salad. The secret is  the type of potato you use in the recipe. The wrong potato results in potato salad that is gummy , or crumbly, a gloppy  clump of potatoes with mayonnaise (yuk). The other secret is to add the dressing while the potatoes are still slightly warm.  Potato Salad- Classic Version  : Serves 4-6  2lbs Russet Potatoes ( about 3 to 4 medium potatoes), peeled and cut into 3/4 inch cubes, 2tbsp distilled white vinegar, 1 medium celery rib, chopped fine ( about 1/2 c), 2 tbsp minced red onion, 3 tbsp sweet pickle relish, 1/2c plus 2tbsp of mayonnaise, 3/4 tsp powdered mustard, 3/4 tsp celery salt , 2 tbsp minced fresh parsley leaves, 1/4 tsp ground black pepper, 2 large hard-cooked eggs peeled and cut into 1/4 inch cubes.  Place potatoes in large saucepan and ad water to cover by 1 inch. bring to a boil over medium high heat, add  1 tbsp salt , reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 mins. Drain potatoes  and transfer  to a large bowl. Add vinegar and using a rubber spatula, toss gently to combine. Let stand until the potatoes are just warm, about 20 mins.  Meanwhile in a small bowl, stir together celery, onion, pickle relish, mayonnaise , powdered mustard, celery salt, parsley, pepper.  Using the  rubber spatula, gently fold dressing and eggs, into the potatoes. Cover  with plastic wrap and refrigerate until chilled, about 1 hour.  Serve.
I am off to prepare for the card game, sick or no I want to win. We may only play for nickles and dimes but the real game is when we play for- "the loser cleans one of our houses"-- and that's  not going to be me ! be well:)

Chicken and Pasta Asian- Style

As of today I have officially taken down the Christmas decorations., cleaned the house top to bottom,washed floors etc. Whew!  I am pooped. Say , what?  Cook dinner? All right, for all of us ambitious types and not so ambitious types  I am  printing a  stir fry recipe  which is fast , easy, healthy and awesome in taste.  Asian- Style Chicken and Pasta  :  Serves 4.  2 c dried Chinese egg noodles or fine egg noodles ( about 4 oz), 1/4 tsp ground ginger, 1/2c  bottled stir fry sauce, 1tsp minced garlic, 1 c pea pods cut in half on a diagonal, tips and stems removed, 1 medium red sweet pepper, cut into bite size strips, 1/2 c  carrot cut into slices, 1/2c celery cut on a diagonal, 1/4c water chestnuts, sliced, 8oz chicken, uncooked cut into strips, 3 tbsp cashews. Cook noodles according to package directions. Drain,  set aside. coat a large skillet with a thin layer of vegetable oil, Stir fry the chicken 3 mins. remove to a plate. Add the  the vegetables to the skillet stir fry 3- 5 mins or until the vegetables are tender crisp. Add the noodles, stir fry sauce , ginger , garlic ,  cashews, and chicken to the pan heat through and serve.
This dish is a lovely dish when you want something satisfying but are short on time. Enjoy. Be well:)

Appetizer- Brie and Spinach Cups

HAPPY NEW YEAR!!!!!!! Well, off to a new year filled with exciting foods to try. I attended a New Year's Eve party and the following appetizer was on the buffet table. Delicate morsel's of melted Brie and Spinach in a small phyllo cup. Little bites of Heaven. Delicious , and ever so easy to put together.
Brie and Spinach Cups : Yields 15 cups. Oven 350' , 1 package of  Phyllo Cups- 15  count ( available in all markets), 1/2 c chopped Brie cheese, 1/2c chopped Cheddar cheese, 1/8 tsp garlic powder, 3 tbsp minced onion, 1/2 bag of spinach (10 oz) boiled, drained and chopped.. In a medium bowl, mix all the above ingredients together, except the phyllo cups until combined. Fill cups. Bake 10- 15 mins  Bake just until the cheese melts. Serve immediately.
Light and tasty, pleasing to the palate. A great way to start the year. Be well:)