Chicken on Salad

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Dressing:

6 TBSP olive oil
1 TBSP Balsamic Vinegar
1 TBSP Worcestershire
1 TBSP French mustard
1 tsp capers
Salt and Pepper to taste

Place all ingredients in a bowl and whisk.

Chicken:
2 chicken thigh with skin or breast (boneless/skinless)
2 TBSP olive oil
3 TBSP white wine

Season chicken with McCormick’s Montreal seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear. Add the wine and deglaze the pan. Pour the pan drippings into the dressings and whisk one more again.

Remove chicken, cut into pieces, place and cover with dressing.

Can it be that easy?
(Someone says yes.)

As of 9/27/21

Pork Chop with Bok Choy and Peaches

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This is one of the Little Woman’s favorite dishes she makes often. We’ve eaten this dish for a long time and it has always been an easy quick meal.

The recipe calls for baby bok choy but one large bok choy will work just as well, or actually any greens like kale or even spinach will do.

2 Servings

Ingredients:

3 baby bok choy or 1/2 large bok choy chopped
4 thin pork chops or 2 Iowa chops without bone, serve whole or chopped into bite size pieces
1 small can of peaches with the juice (1/2 cup) chopped
1 TBSP oil
5 Shiitake mushrooms fresh or dried and soaked in water – chopped
½ onion chopped
4 chopped scallions
1 cup white wine
1 cup chicken stock
1 tsp corn starch mixed in 2 tsp cold water
dash of 5 Spice
dash of soy sauce
Salt and Pepper
1 cup of rice

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In a large pan on medium heat add oil and brown the pork chops. Remove and place in a dish. Add onions and sauté 8 minutes. Add wine and deglaze the pan several minutes. Add mushrooms and peaches and cook for several minutes. Add the bok choy and chicken stock and the corn starch and stir until the sauce begins to thicken. Add a dash of 5 Spice, soy sauce and stir. Salt and pepper to taste. Return the meat, reduce heat to simmer and cover and cook for 30 minutes. While that is cooking cook one cup of rice in a rice cooker or as instructed on the package. Serve dish over a bed of rice.

That.is.it. – A very tasty dish.

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Can it be that easy?

(Someone say yes.)

As of 4/13/21

Redneck Leberkäse

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In the year of liver-cheese, that would be 1776, which happened to also be a leap year, and the signing of the American Declaration of Independence; Charles Theodore, Elector of Bavaria, invented the loaf of meat called Leberkäse.

Leberkäse translated means “liver- cheese”. When I Google translate the word Leberkäse in addition it means meatloaf. Which it is – a loaf of meat. Traditionally, it is made with onions, bacon, corned beef and pork, but no cheese and no liver. As I research it, there are many variations of Leberkäse.  According to current Bavarian food disclosure laws, only products called “Bavarian Leberkäse” are allowed no liver content, otherwise, all other variations must now contain at least 4% liver.

Since I do not live in Bavaria, which is a shame b/c it is completely beautiful, and since I don’t wear Lederhosen and the Little Woman doesn’t wear a dirndl, which is too bad b/c I never met a dirndl I didn’t like, this is how I get ready for Oktoberfest which should be starting at the end of this month (September 20, 2014 to October 5, 2014).

I make a Redneck Leberkäse for working-class people like me who sit on a tractor all day in a rural area in Southern America. I serve this dish with Southern mashed potatoes instead of potato salad and a layer of curry catsup (mixed with turmeric) and cover it in buttered mushrooms.

Leberkäse

  • 2 spring onions (scallions)
  • 1 garlic clove, minced
  • 6 stalks of fresh oregano
  • ½ lb. ground pork
  • ½ lb. ground beef
  • ¼ cup bread crumbs
  • 1 egg, beaten
  • Salt and pepper to taste
  • Dash of Worcestershire

Directions: In a food processor add onions and garlic and finely chop.

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Add the leaves of the oregano and all other ingredients and grind the meat mixture in a food processor until it begins to look like a Pâté.

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Form in a covered dish and bake in a 350° oven for 45 minutes. Remove and drain the fat for the gravy.  Add the fat from the meatloaf to the brown gravy.  Cover the top of the meatloaf with the curry ketchup and bake another 15 minutes. 

Curry Ketchup
2 TBSP ketchup
2 tsp of red curry paste or 1 tsp turmeric
Directions: Mix together in the bowl.

Southern Mashed Potatoes

  • 2 large baking potatoes, skinned and cubed
  • 2 TBSP butter
  • 2 TBSP whipping cream
  • Sea salt to taste

Directions: Boil potatoes until soft, drain, return potatoes to pan, add the rest of the ingredient and mash the potatoes using a potatoes masher.

Brown Gravy

  • Mix from a pack as instructed.

As of 5/16/21

Italian Wedding Soup


Serves 2

Meatballs
4 oz. ground beef
4 oz. ground pork
¼ cup ground saltine crackers
1 tsp. dried parsley
1 tsp. fresh oregano
¼ cup parmesan
1 egg mixed
S&P
1 Tbsp. olive oil

Mix all together in a mixer, I used a KitchenAid. Used a TBSP and measure out 1 TBSP of meat and then another one top (2 TBSP) and then roll the meat with a little water in your hand to perfect meatballs.

In a large Dutch Oven iron pot and the oil and brown the meatballs on medium heat. Remove.

Then add
2 small carrot skinned and cut into 1/2” pieces
½ yellow onion chopped
1 large celery stalk skinned and chopped into 1/4 inch pieces
1 large garlic clove cut into thin slices using setting 1 on a banjo slicer

Add to the meatball oil and sauté. Add

½ cup of dry white wine and scrape the bottom of the pot for the fond
Then add 2 cups of chicken broth

Add ½ cup of precooked small bowtie pasta (Farfalle)
Add 5 oz. of chopped fresh spinach
And then gently cook for one hour and serve.

Crab Cakes

3 cans of 6 oz. crab meat (thoroughly drain all the liquid = 12.7 oz. of crab meat)
1/2 cup of Saltine Cracker crumbs (break up crackers and place in a small food processor)
1.5 TSBP mayonnaise
1.5 tsp. Old Bay
1.5 tsp. dried parsley
½ tsp. Dijon mustard
1 egg – beaten
Salt and pepper
½ cup oil

Lemon slices
Tartar sauce

In a small food processor add mayo, Old Bay, parsley, mustard and egg and blend.

In a large bowl, mix everything except oil and make patties. In order to get the perfect form I got I cut the bottom out of a crab can and used the can as a form.

In a cast iron skillet, add the oil and brown the cakes.

I served them with a squeeze of lemon and tartar sauce.

As of 8/2/20