Category: Sauce


I hadn’t actually intended to make this post yet, as Sunday was only my trial run on this dish. I didn’t take progress pictures or anything, but it was so delicious I was specifically asked by a few people to post it so they could try it…. so here goes. 🙂

After preheating the oven to 400 *F, I started out with two boneless, skinless chicken breast. After I cut away any fat, I used a small parring knife to make small cuts into the underside of the breasts and then placed the breast into a glass baking dish. I then poured a little white wine (you can use cooking wine or any bitter dry white wine you prefer) and some lemon juice over the breast until the liquid came about half way up the depth of the chicken. Be sure to move the two pieces around to make sure each side is coated in the liquid mixture. The slits on the bottom side of the chicken is to allow the wine and lemon juice to be obsorbed into the chicken better. Coat the top of the chicken breast with melted unsalted butter. I use a silicone brush for this. Season the chicken to your taste and liking. I use lemon pepper for added lemon taste, garlic salt, sea salt, multicolored peppercorn, and a creole seasoning for spice. If I were not making a sauce for this dish, at this point I would also put a slice of lemon on the fleshist part of each breast. Put the chicken in the oven on the center rack for approximately 30 minutes.

On the stove heat olive oil over medium heat in a sautee pan. I use parmesean and garlic olive oil for added flavor. Sautee quartered artichoke hearts and capers in the oil until they are soft. I like to use marinated artichoke hearts. Capers have recently become a new obcession of mine so they may be featured in quite a few up coming posts. Add in some minced lemon grass, garlic, and a small pinch of ginger, do this to your taste. Sautee the mixure for a few more minutes in the oil, before adding four tablespoons of unsalted butter. Once the butter is melted add a dash of white wine and lemon juice. Season to taste, some suggested seasonings are garlic salt, sea salt, onion powder, lemon pepper, peppercorn, rosemary, mustard powder, and/or herb de providence. Taste sauce regularly and adjust juices and seasonings as needed to reach your desired level of acidity.

Once chicken is throughly cooked, remove from oven and top with white wine butter sauce, artichoke hearts, and capers. For an added garnish, you can sprinkle a pinch of fresh parmesean cheese on top. A sweet or crisp white wine would pair nicely with this dish.

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Resolution Cooking List

Hello faithful readers!

I have been thinking long and hard about what I want to cook and show case here. This has been greatly aided by the arrival of my new MasterChef: The Ultimate Cookbook. Flipping through the cookbook, I had a wonderful idea. This year instead of a New Years Resolution, I am going to make a Resolution Cooking List. I am composing a list of foods, dishes, sauces, etc… that I have never made from scratch before. I would sincerely love your help! I am looking for anything from the very complicated perfect gumbo to the simple spaghetti sauce from scratch. Whether it is French cooking, Italian cooking, Asian cooking, Indian cooking, Cajun cooking, or good ole down home Southern cooking, I am game for anything! I want to know what my readers want to see me cook or at least attempt to cook! My game plan is to come up with a list between 12-24 dishes that I have never made entirely from scratch and document my progress through out next year. Please comment, email, carrier pigeon (or how ever it is you communicate) to get me your suggestions. I’m really looking forward to challenging my self and my cooking ability this next year. This is just one more stop on the way to a MasterChef audition!

I used to think it was solely about the preparation that goes into the dish that makes it…. Then I realized how differently my husband and I make our plates… WOW, can plating completely change how you view and taste a dish!
Take a commonly homemade dish like spaghetti for example….

Here my husband, Lawson starts out by covering the bottom of his bowl with mozzarella cheese. Needless to say… he likes his food very cheesy!

I start with the spaghetti and a meat sauce. There are so many ways you can make spaghetti and sauce. I like mine kind of spicy with more of a Cajun flare.

Lawson coats the layer of cheese with the hot meat sauce so that the cheese will melt faster.  He also prefers to use a bowl.

I on the other hand usually prefer a plate. I take a more traditional route and simply top my spaghetti noodles with my meat sauce.

Lawson tops his off with his spaghetti noodles. He then uses a fork and a knife to cut the noodles smaller and mix all of the ingredients together.

I top my plate off with Parmesan cheese and add baby bell Gouda and garlic bread to the side. While I usually twirl my noodles, I also like to heap the spaghetti onto the garlic bread.

For two people who are so similar, it’s interesting that we basically make our plates completely backwards from each other. We both started with the same seasoned spaghetti noodles and spicy meat sauce, but ended up with very different looking and tasting dishes. So do not start thinking that your way of making your plate is the only way or that it does not matter because it’s all the same! This is far from the truth!
How do you make your plate?

*~Bonus~*

Do you get aggravated when you have left over hamburger or hot dog buns like I do? The bread ends up going stale before you decide to have hamburgers/ hot dogs again or there really aren’t enough buns left for next time anyway. Re-purpose them!!! Here I used left over slider buns to make garlic bread. A little butter, oregano, Parmesan cheese, garlic powder, grind-ed sea salt and garlic mix, a few minutes in the oven, and you’ll never pay for over priced bread at the bakery again!

Just another thought… if the bread does go stale or even a little moldy, find a nice duck pond and have a relaxing picnic. A nice after noon out for you… a nice meal for the ducks!

If you have any ideas for re-purposing unused items in the kitchen please share! 🙂

 Whether you are from Italy, New York, or Timbuktu; a pepperoni and cheese traditionalist or a gourmet creationalist, most people can appreciate a good pizza. And a home-made one is even better!

Now everyone knows that the crust is the hardest part to get right when making a home-made pizza. What if you could remove that part all together? I know what you’re thinking…. “Come now! You are not suggesting that we buy store-bought pizza dough/crust are you? That stuff is disgusting!” And OF COURSE NOT!  I would never suggest such a thing! It is blasphemy to pizza everywhere! What I am suggesting is to not use pizza crust at all!

I have a made a wonderful discovery. It is called Naan bread! You can buy this in both original or garlic flavored. (as you have probably guessed, garlic flavored is my favorite). It is a premade, flat bread that is sold in a roundish shape and it comes with a recipe for pizza right on the back of the package! It is delicious by its self, so why wouldn’t it be just as yummy with cheese? Here I have gone the traditional route with mozzarella and pepperoni. Next I believe I am going to try mushrooms, greek olives, and feta cheese. The sky is the limit! Even play around with the sauce. I suggest trying pesto, alfredo, or even an avocado paste (such as guacamole) for some extra creative fun!

Where can you find this amazing pizza crust substitute? Well I bought this at Target, but I’m sure it can be found in the bakery department of many national grocery chains. Brookshire’s is always a good place to go for unique and international ingredients. But the best place to find things if you have access is a farmers market or local bakery. 🙂

 

Five star dining is great, but sometimes you just want a nice, juicy burger. Am I right?

ideally you’d be throwing these bad boys on a charcoal flame grill on a nice sunny afternoon. Unfortunately, we don’t always have that luxury. Don’t lose hope though, because a good quality grill press or grill pan can get the job done just as well but with out the mosquitos and sun burn. 🙂

Here I made both full-sized burgers and slammers to accommodate the little ones. I premade the patties the night before and coated them in a mixture of Hidden Valley ranch dip mix and steak dry rub. Even though they were cooked in the kitchen this really helped give them that fresh from the grill flavor. “Liquid Smoke” can help with this effect as well.

As a side I made steak fries. Now there are several ways to make french fries and everyone has their favorite. Mine might be a little fancier than most. I like to cut up my potatoes in thick slices and fry them just enough to get a slightly crispy edge. Then I lay them over a baking pan and lightly coat them with extra virgin olive oil and season with garlic, sea salt, rosemary, and a little Cajun seasoning. Then I bake them until they turn a nice golden brown. Find your own happy place when it comes to things that have no set path, even if it means throwing some frozen fries in the oven because you are short on time.

I’m Irish, and if you don’t know, I love to add an Irish flare to food when ever I can. French fries, or “chips” is always a perfect opportunity for a little flare. Here I have made a malt vinegar dipping sauce. It’s really simple and easy to make. Just a little malt vinegar, fresh garlic, sea salt, ground sage, and just a pinch of ground mustard. Always seasoned to taste. And don’t just limit this to the fries because it can really give that burger an extra kick too! 🙂

Inspiration is everywhere! Muse is a fickle friend. I got the inspiration for this dish from seeing a marinade bottle.

I seasoned this chicken breast in ground and fresh grated ginger; a little thyme, sage, and ground mustard; with a dash of garlic with sea salt and cajun seasoning. I injected it with injectable marinade and then coated it with just a little sesame ginger marinade. I then baked it.

The rice is a mixture of long grain and wild rice. I added a small amount of sesame seed oil, sliced almonds, and a hand full of sesame seeds to give in a more Asian flavor. I also seasoned it with ginger, garlic, sea salt, and a splash of soy sauce.

I made a dipping sauce out of a little of the sesame ginger marinade, teriyaki sauce, fresh ginger, garlic, and sesame seeds. I also paired this dish with a Japanese beer Kirin Ichiban. If you like beer and haven’t tried it, What are you waiting for?

It may not be authentic or found in a hibachi grill, but this Asian inspired dish was delicious and very easy to make!

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