MINI girl

Baked Chicken Wings - Super Easy

These are so simple that I made them two days in a row! I should have doubled the batch because everyone wolfed them down.

Note - these take an hour to bake, so grab a beer or glass of wine and relax on your front steps while they cook.

Ingredients:
1 pkg (12 pieces) fresh chicken wings & drummettes
1 tbsp olive oil
1 tsp chopped or minced garlic
1 tsp Lowry's seasoned salt
1 tsp Adobo seasoning mix
Ground pepper

Method:
Preheat oven to 375F.

Stir together oil and seasonings in a medium bowl. Add chicken and toss to coat.

Place on a baking sheet or oven-proof baking dish. Bake for an hour. Remove from oven and carefully transfer to serving plate.

(c) 2012 Susanne Leighton Johnson

Ribeye Steak with Blue Cheese Crust

Ingredients:
4 Bone-in ribeye steaks (3/4 to 1 lb each)
4 Tbsp Fines Herbes
4 Tbsp blue cheese crumbles
1 tsp olive oil
Freshly ground black pepper
Kosher salt

Method:
Heat grill to about 475-500 degrees. Brush grates with grill brush.

In a small bowl combine blue cheese, olive oil, 1 tsp Fines Herbes, and 1/8 tsp pepper. Set aside.

Season steaks with salt and pepper. Rub with remaining Fines Herbes. Grill steaks 7-9 on the first side. Decrease heat to medium. Flip steaks over. Top with blue cheese mixture. Finish grilling 5-7 minutes on second side.

Fines Herbes

'Fines Herbes' is a classic blend of herbs uses in Mediterranean cuisine. Make it fresh or used dried herbs and store it for future use. Recipe is easily multiplied.

Ingredients:
1 Tablespoon chopped tarragon
1 Tablespoon chopped parsley
1 Tablespoon chopped chervil
1 Tablespoon chopped chives

Penne Alla "Not-ka" (GF)

This is delicious and easy! I made this twice in one week -- the second time I added sautéed chicken pieces to make a heartier meal for my teenage step-son. Note, the vodka is omitted to reduce calories but if you really miss it add a few tablespoons when tomatoes go in.

Serves 4
Calories per serving: 371

2 teaspoons olive oil, plus extra for serving
3 cloves garlic
1/2 cup chopped red onion
3/4 teaspoon salt
1 14-ounce can diced tomatoes or whole tomatoes in juice, pureed in a food processor
Pinch red pepper flakes
8 ounces penne (I use Gluten-Free Rice Penne)
1/4 cup heavy cream
6 tablespoons evaporated nonfat milk
1/3 cup grated Parmesan cheese
1/4 cup shredded fresh basil
1/8 teaspoon black pepper

1. Cook the penne following instructions on package, until al dente. Reserve about 1/2 cup pasta water. Drain pasta and set aside.

2. In a large saucepan, heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and 1/4 teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, 1/2 teaspoon salt and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute.

3. Add the drained penne to the saucepan and simmer for 1 to 2 minutes, adding a little of the reserved pasta water if the mixture is dry. Stir in 1/4 cup of the Parmesan, along with the basil and black pepper.

4. To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan.

Oven-Baked Crispy Chicken Tenders With Tarter Sauce

Serves 4

For the chicken
2 cloves garlic, smashed
1/4 teaspoon dried thyme
1 bay leaf
2 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 cup nonfat buttermilk
1 pound chicken tenders (about 12)
1 1/2 cups cornflakes, crushed to medium crumbs
Nonstick cooking spray

For the tartar sauce
1 1/2 tablespoons low-fat sour cream
1 tablespoon nonfat buttermilk
Juice of 1/2 lemon
1/4 cup fresh parsley leaves, chopped
1 tablespoon drained nonpareil capers
1 tablespoon chopped sweet gherkin
1 tablespoon water

Method:

1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray lightly with cooking spray. Set aside.
2. For the chicken: In a medium bowl, combine the garlic, spices and buttermilk. Add the chicken and turn in the marinade. Cover and refrigerate 1 hour.
3. For the tartar sauce: Whisk together all of the ingredients in a separate small bowl.
4. Place the cornflake crumbs on a plate. Drain the chicken tenders. Pick up a chicken tender with one hand, and turn it in the cornflake coating, using the other hand to gently press additional coating onto the sides. Place on the prepared baking sheet. Continue on in this way to coat all of the chicken pieces, arranging them on the baking sheet in a single layer. Bake at 400 degrees until firm, about 15 minutes.
5. To serve, divide the coleslaw among 4 bowls. Arrange 3 chicken tenders, standing up with wide ends at the bottom and overlapping slightly, at one side of each mound. Drizzle the sauce over the chicken. Garnish bowls with chopped cherry tomatoes and fresh herbs.

Source: Cook Yourself Thin 

Coleslaw

Serves 4

Ingredients:

1 1/2 (10-ounce) bags cabbage slaw mix
1 red bell pepper, sliced thin
2 tablespoons thin-sliced red onion
1 tablespoon low-fat sour cream
1 tablespoon nonfat buttermilk
1 tablespoon seasoned rice wine vinegar
2–3 dashes hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
8 cherry tomatoes, quartered, for garnish

Method:

In a large bowl, combine the cabbage slaw mix, bell pepper, onion and shredded herbs. In a separate smaller bowl, whisk together the sour cream, buttermilk, vinegar, hot pepper sauce, salt and pepper. Pour the dressing over the vegetables and toss to coat.

Source: Cook Yourself Thin 

Blackberry Cobbler

This is from the TV show Mom's Cooking.

Ingredients:

1 stick butter
1 cup sugar
1 cup whole milk
1 cup self-rising flour
1 1/2 cans blackberries
2 cans blackberry juice

Method:

1. Mix flour and sugar until well-blended. Pour in 1 cup cold milk and mix to make batter.
2. Heat skillet on medium high, then melt butter.
3. Pour batter into cast-iron skillet.
4. Pour blackberries and juice into middle of pan; do not stir.
5. Bake for 40 minutes at 425 degrees.

Source: Mom's Cooking

Fried Okra

This is from the TV show Mom's Cooking.

Ingredients:

Self-rising cornmeal
1 pound fresh okra
Salt
Olive oil

Method:

1. Rinse okra.
2. Trim clean okra into rounds, each one thumb-width wide.
3. Generously salt okra.
4. Coat with self-rising cornmeal.
5. Heat 1 inch olive oil in skillet.
6. Drop okra into heated olive oil. Stir gently to prevent sticking.
7. Cook until golden brown.
8. Drain okra on paper towels.

Source: Mom's Cooking

Ham

This is from the TV show Mom's Cooking.

Ingredients:

1 ham shank
salt
water

Method:

1. Rub shank with salt until covered.
2. Pour 2 inches of water into bottom of pan.
3. Cover with aluminum foil.
4. Bake at 325 degrees for 6 hours.

Source: Mom's Cooking

Thai Chicken Noodle Soup

This is an easy soup that can be customized to your tastes; it would be delicious to substitute shrimp for the chicken. I made this yesterday when my dear friend Deb Baker came over for an afternoon of knitting. We are both fans of homemade soup and Thai food! 

Ingredients:
6 oz dried flat rice noodles (*see note)
3 1/2 cups low-sodium chicken broth
1 chunk of ginger root, about 2" long, peeled and sliced
1 can unsweetened lite coconut milk
3/4 lb boneless, skinless chicken breast, thinly sliced
1 can straw mushrooms - optional
1 can bamboo shoots - optional
6 Tbsp lime juice, from 2 to 3 limes
3 Tbsp fish sauce - such as nam pla or Nước chấm
2 tsp light brown sugar
1 jalapeno, thinly sliced
1/4 cup fresh cilantro leaves

Garnishes:
additional fresh cilantro
fresh chives, parsley and/or basil
sriracha sauce
Thai seasoning and chili oil (* see note)

Method:

1. Soak noodles in hot water according to package directions. Drain, and set aside.
2. In a large pot, bring broth and ginger to a boil over high heat. Reduce to medium heat and cover. Simmer 10 minutes.
3. Add coconut milk to broth; return to a simmer. Add chicken and continue simmering until cooked through (about 3 min). At this point you can add the mushrooms and/or bamboo shots, if using. 
4. Stir in lime juice, fish sauce, brown sugar, jalapeno,  and cilantro. Cook 1 min. Stir in noodles and serve immediately, garnished with additional cilantro and other herbs if using.

* NOTE: If desired, you can use 4 packages of Thai Kitchen Lemongrass and Chili Instant Rice Noodle Soup (1.6oz) instead of the rice noodles called for above. In this case, you'll have the packets of chili oil and seasoning to incporate into the soup; these may be added when you add the chicken to the soup.

 

© Susanne Leighton Johnson 2012