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Showing posts from June, 2011

Easy Barbecued Chicken

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I really like chicken when it’s cooked on the grill, not that I actually do it ~ Bill is the master of that.  It always turns out delicious and he says the secret to basting it is to not add the sauce until near the end of the cooking time or else the chicken will burn before it is cooked through.


This is a recipe I use frequently for the basting sauce.  It makes grilling the chicken quick and easy as it does not need marinade time.  It turns out juicy delicious every time!
The sauce is a cinch to throw together; tasting spicy with a little heat, making for a good barbecued chicken meal.  And it might be worth it to make extra chicken to have on a sandwich the next day or to toss in a salad. 
Easy Barbecued Chicken
Ingredients:
1 teaspoon salt ½ teaspoon pepper 1 tablespoon paprika 4 tablespoons vegetable oil 1 tablespoon vinegar 1 teaspoon hot sauce ½ teaspoon garlic powder 4 boneless, skinless chicken breasts
Method:
Place chicken on grill and cook a few minutes on each side until no longer…

Cherry Clafouti ~ Bon Appétit!

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I’ve never even tasted it, much less baked it but I have seen recipes for cherry clafouti countless times.




As you can see, my blog header has cherries on it so I obviously really like cherries and “red” also.  I had 15 pounds remaining in the freezer and made some more jam with most of it.  Then along came the magazine…

By being on the cover of the June issue of "Bon Appétit," Gwyneth Paltrow has done something few people have done. The Editor-in-Chief says they do it a few times a year with the right person and of course, he/she has to love food to bag the honor.  It’s an interesting article about Gwyneth and her passion for cooking; except, that isn’t really what attracted me to this issue. 
What naturally drew me in was the article with all the recipes for cherries, especially the clafouti.  Since I’ve never made cherry clafouti I wanted to attempt it though, I’m not sure I would make the dessert again ~ there are a plethora of cherry recipes out there!
I used red-tart cherr…

My Dad and Father's Day Humor

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I want to take time on this special day to remember my wonderful dad, Bud French, who passed away on February 15, 1994 and to wish my loving husband Bill, Happy Father’s Day!  
















And, I wish a Happy Father’s Day to all the fathers and others out there who are helping to guide kids on their way ~ keep on keepin’ on and have a fantastic day!






Macaroni Gruyère and Parmesan with Bacon

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Macaroni and cheese is delicious but macaroni and cheese with bacon is decadently delicious!



We all know the way to a man’s heart:  through his stomach!  And what man doesn’t like macaroni and cheese?  So here is a good treat for that special man in your life, be it your husband, father, brother, uncle, grandpa or boyfriend!  You can show him how much you care and satisfy his appetite by cooking the food that he loves on Father's Day this Sunday.  
Gruyère melts smoothly and has a slightly sweet, nutty flavor that blends perfectly with Parmesan’s buttery, nutty flavors. Add the succulent, smoky bacon to the mix and it turns the macaroni into a mouthwatering dish.  This is a creamy savory macaroni and cheese main dish or side dish.
Be ready for a forkful of cheesy goodness when this comes out of the oven!  It had us saying, “Ah!!!” and I hope it will have the same affect on you and your loved ones! Macaroni Gruyère  and Parmesan with Bacon
Ingredients:
4 strips bacon, cut crosswise into …

Sriracha Beef Stir-Fry with Broccoli and Cauliflower

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I made this last night and it’s a winner! Stir fry is always a good option for a quick filling meal and we really liked the combination of the vegetables, beef and sauce in this dish. 



Sriracha Chili Sauce is a little tangier, sweeter and thicker than most hot sauces so adjust the amount to cut down the “heat.”  Freeze the beef for several minutes if it is hard to slice.  Be sure not to overcook the vegetables since they will be simmering in the sauce later with the beef.  Substitute chicken for the beef, that’s good also; add red bell peppers for color and a little more flavor.
This is satisfying and mighty tasty:   much better than take-out and you know exactly what is in it!

Sriracha Beef Stir-Fry with Broccoli and Cauliflower
Ingredients:
2 cups rice 1 pound boneless top sirloin steak or flank steak, cut into thin slices 2 tablespoons red wine vinegar, divided 2 tablespoons low-sodium soy sauce, divided 1 teaspoon sugar 1 cup low-sodium beef broth 1 tablespoon cornstarch 1 tablespoon Srirac…

Lima Beans Stewed with Jalapeños

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I wish I could take credit for this dish; however, it is one of Stephen’s creations over at The Obsessive Chef.I’ve been following his blog for a long while and I can tell you he has created many unique dishes.Stephen previously lived in Denver where Tucker Shaw, food editor for the Denver Post, lauded the obsessive home cook and his food blog.  Be sure to check out his novel blog!
My favorite vegetable might just be lima beans but, it wasn’t always so:  Growing up, Mom had many dinner parties and this particular evening, one guest at the dinner table, a couple of years older than myself, caught my attention.  All I remember of the evening is her chowing down on Mom’s lima beans.  I was mesmerized as I thought this was one of the worst veggies on earth and, how could she stand eating those disgusting things?

Some time later, Mom served us lima beans for dinner and I was baited, remembering Carols’ devouring them.  A taste led to a serving of them and I’ve never turned them down since.  …

Chiles Rellenos

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Here’s a great Mexican dish that takes some time to make but is worth every minute of it. This is the first time I’ve made chiles rellenos and they turned out really tasty with a little heat so this recipe is a keeper for me.



Poblano chiles are used in the recipe but, Anaheim or ancho (dried poblano) could be used as well.  They are charred and then their skins are removed.  After being coated in a batter, they are stuffed with cheese, fried and then baked.  The chiles are pan-seared instead of deep fried.

While speaking of chile peppers, I came across an interesting and informative book about them:  The Great Chile Book by Mark Miller.  It describes the varieties, regions where they are grown, degrees of hotness (1-10) and includes photos of more than 90 fresh and dried chiles with many recipes.

Back to this recipe ~ it was in “Cooking Light” magazine and I made a couple of changes.  The recipe called for ¼ cup cilantro to be added to the tomato salsa; I don’t care for cilantro so omitt…

Jerk Pineapple Pork Chops and Awards

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Fresh pineapple is my favorite sweet, sunny fruit and always reminds me of the pineapple plantations we saw in Hawaii ~ not to mention the Pacific Ocean, beaches, palm trees and Hilo Hattie.

During Colonial days, the striking visual attractiveness, the rarity and the expense of the pineapple made it the ultimate exotic fruit.  It was served only on special occasions and quickly became a symbol of hospitality.
This recipe is from our local newspaper, The Northwest Herald.  It combines the jerk seasoning with pork chops and pineapple.  In Jamaica, the jerk method of cooking involves seasoning meat with a sweet-hot secret mixture of peppers, spices and herbs, then slowly cooking them.  The blend of allspice and thyme in this recipe captures the taste of the islands perfectly.



Its Jamaican jerk, made with thick, juicy pork and succulent fruit.  Pineapple has a meatier side and if you like flavorful dishes, this sweet and savory dish is for you!
Jerk Pineapple Pork Chops
Ingredients:
1 small pi…