Category Archives: onion

SAFFRON CHICKEN

Well, we have recovered from the flu, and the verdict is in on Casey Anthony (I’m still in shock over that one), so it’s time to return to blogging.  During my most-recent “blog break”, I continued to try new recipes.  Over the next few days, I hope to share some of them.  In my kitchen, a new chicken recipe is always welcome, especially if it is relatively healthy.  Besides, how often do I get the chance to cook with saffron?

SAFFRON CHICKEN
adapted from Kalyn’s Kitchen

(Makes 2 servings, recipe from Massoud and The Best Recipes in the World.)

2 boneless, skinless chicken breasts
1/2 onion cut in lengthwise slivers 
1 Tbsp extra virgin olive oil
1/2 Tbsp butter 
pinch saffron (about 1/4 tsp. or less)
3/4 cup Swanson® Chicken Stock     
1 1/2 Tbsp  lemon juice 
1/4 chopped fresh cilantro

Cut chicken in 1/2 strips diagonally.  Using a frying pan which is not too large and has a tight-fitting lid, heat the olive oil and butter, then brown the chicken quickly over medium-high heat.  (Don’t let it cook long enough that the outside starts to get hard.  The chicken does not need to be cooked through.) 

Remove chicken to a plate, add onion, and brown over very low heat until edges of onion pieces are turning golden, about 12-15 minutes.  Remove browned onions. Add chicken back to pan, and cover with onions.  Heat chicken stock, add saffron and stir to dissolve, then pour over chicken and onions. Simmer on very low heat with pan covered 30-45 minutes.

Add chopped cilantro and lemon juice and simmer 15 minutes more. Serve hot over rice.
MUSIC TO COOK BY
Until next time, Happy Cooking!  : )

Do vegetarians eat animal crackers?  ~Author Unknown


SUMMER VEGETABLE MEDLEY

Recently, one of my husband’s friends went to a farm co-op to buy produce.  There, you buy vegetables by the case.  Since he had more than he could use, he shared with us.  It was great and I appreciated it, (who doesn’t appreciate free food, especially fresh produce?), but there was so much I had to get creative to use it all before it ruined.  Every time I see food spoilage, I have a flashback to childhood:  ”Starving children in __(pick your favorite Third World country) would love to have that…..”.  So I cannot let food spoil with a serious guilt trip.  This side dish was the most recent result.

SUMMER VEGETABLE MEDLEY
2 crookneck squash, chopped (medium chunks)
1 bell pepper, chopped (I had an orange bell pepper, but it really doesn’t matter)
1 onion, chopped
1 clove garlic, minced
LAWRY’S® Seasoned Salt  
2 Tbsp. extra-virgin olive oil

Heat oil in skillet.  Add vegetables.  Season with LAWRY’S® Seasoned Salt to taste.  Saute until vegetables are tender.

Easy, right?  That’s one of the reasons I liked it.  It also tasted good and was  healthy.  Yay!

MUSIC TO COOK BY

I think I may have posted this song before, but I really like it!  Enough said….

Until next time, Happy Cooking!  : )

A friend never defends a husband who gets his wife an electric skillet for her birthday. -Erma Bombeck


RETURN TO BLOGGING (BAKED SPAGHETTI)

It has been 20 days since my last blogpost.  Between illness, travel, and various other etc.’s, I haven’t been able to find time to write.  Actually, some days I had time, but couldn’t get my mind straight long enough to write.  So, today, I’m beginning this post and will do it in bits and pieces, if necessary.  


Today, I couldn’t decide what to make for dinner.  I didn’t want the same ol’, same ol’, so I started going through cookbooks looking for something different.  The result was that we had Baked Spaghetti.  I had never made it before,  but it was simple and we enjoyed it.  On some level, it reminded me of Cincinnati Chili Four-Way.  Although,  I have to admit that I have only had that at Steak ‘n Shake, so I’m not really sure if that is the typical flavor.  Oh well, I like it.


So, here’s my recipe for Baked Spaghetti.


BAKED SPAGHETTI
adapted from Taste of Home Ground Beef Cookbook


1 pkg. (12 oz.) spaghetti
1  lb. ground beef
1 med. orange bell pepper, chopped
1 med. onion, chopped
1 clove garlic, chopped
1 can (14-1/2 oz.) Italian diced tomatoes, undrained
1 can (8 oz.) Spanish-style tomato sauce
1 Tbsp. brown sugar
1 tsp. salt
1/2 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. garlic powder
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese


Cook the spaghetti according to package directions.  Meanwhile, cook beef, bell pepper, onion, and garlic over medium heat until the meat is browned; drain.  Stir in the next seven ingredients.
Drain spaghetti.  Transfer to a greased baking dish ( I used olive oil cooking spray).  Add beef mixture.  Stir together.  Cover and bake at 350 degrees for 30 minutes.  Uncover; sprinkle with cheese.  Bake 5 minutes longer or until cheese is melted.  Serves 12.





MUSIC TO COOK BY





Until next time, Happy Cooking!  : )



“Three things cannot be long hidden: the sun, the moon, and the truth.” - 

Hindu Prince Gautama Siddharta, the founder of Buddhism, 563-483 B.C

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SWEET AND SOUR GREEN BEANS

So, as I said in an earlier post, I have not been at my culinary best lately.  After the, I still hang my head in shame, deli pizza  we ate last week, I compounded the problem by deciding to have french fries Sunday evening.  Again with the convenience of frozen foods!  What is wrong with me?!?  But today was better.  Coca-cola BBQ Pork Chops, Asparagus Casserole, Chilled Vegetable Salad, and Blackberry Cobbler.  And I’ll post those later.  Today I want to finish up with the few good moments from last week by posting Sweet and Sour Green Beans.

SWEET AND SOUR GREEN BEANS
Adapted from Deep South Dish


1 lb. fresh whole green beans, topped and tailed
1 tsp kosher salt
6 slices bacon
1 medium onion, quartered and thinly sliced
1/4 c sugar
1/4 c red wine vinegar
1 tsp yellow mustard
Dash of Worcestershire sauce
1/4 tsp dried tarragon
1 tsp chopped fresh basil
Salt and pepper to taste

Fill a large bowl with ice water.  Bring a large pot of water to a boil, and add 1 tsp salt and beans.  Boil one minute.  Drain and put beans in ice water.  Cook bacon to a crisp; crumble four slices, reserving two.  Add onion slices to bacon drippings and cook until caramelized.  Add the sugar and vinegar to the skillet; stir.  Add the rest of the ingredients.  Bring to a boil; stir.  Add the chopped bacon.  Reduce heat; add drained green beans.  Toss gently.  Transfer the beans to a serving bowl; garnish with chopped bacon.  

MUSIC TO COOK BY

Until next time, Happy Cooking!  : )

Friendship is a single soul living in two bodies – Aristotle

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