Chicken Tenders

This is another quick main course.

I had some boneless chicken breasts in the freezer which I thawed overnight in the fridge.

Cut the chicken breasts into small pieces and set aside
Beat two eggs with a fork
Pour some Panko Rice Crumbs on a small plate
Dip the chicken pieces in the egg and then coat with the crumbs.

Heat a skillet with about an inch of vegetable or peanut oil over medium-high heat and saute the chicken turning once until golden brown on all sides.

Serve immediately.

I had some leftovers and made a sandwich to my lunch today with mayo and cucumber.






Pumpkin Squares

I don’t know what it is about the fall weather, but I always crave something with pumpkin as the star ingredient.

I decided to make these pumpkin squares (I called them fall’s brownie). I don’t like to use vegetable oil in my baking and this recipe uses butter so they have a great cake taste.

This recipe came from Chocolatier magazine many years ago.




Easy No Cook Pasta Sauce

I was originally going to make a pasta recipe that called for fresh tomatoes. I didn’t have any in the pantry so I decided to substitute sun-dried tomatoes.

This is so fast and easy to make.

1 cup of diced Buffalo Mozzarella
1 large clove of minced garlic
1/2 cup slivered fresh basil leaves
6 to 8 sun-dried tomatoes in oil
1/2 cup good quality olive oil
Salt and pepper to taste

Combine all of the ingredients in a medium-size bowl and stir. Add any leftover olive oil from the sun-dried tomatoes and stir.

I think this is best served over penne. After draining pasta return it to the pot and add sauce. Stir to combine and melt cheese.




Red Pepper Jelly

On Sunday my good friend, Julia and I made pepper jelly. It is so much better to do this as a team. It took about two hours give or take excluding the time the jars were processed in the canning pot.

This makes a great hostess gift at Christmas because it is so beautiful to look at. Both my daughter, Lauren and myself said “It looks like jewels”.

This is an absolute must when you have a cheese plate. You can also pour it over a wheel of brie and serve with crackers on the side for a great appetizer. It looks as gorgeous as it tastes!





Warm Goat Cheese Arugula Salad with Caramelized Onions and Homegrown Ingredients

This is a great recipe for a lunch or works deliciously as a side for dinner as well. Tonight we used it as a side for our mussels and it complimented them perfectly. For this recipe we used pecans (walnuts work great too), homegrown tomatoes and goat cheese crostini served on a bed of baby argula. For the crostini I lightly toasted the baguette (thinly sliced) and then topped the bread with homemade carmelized onions (recipe above). We used the buttermilk ranch dressing posted earlier today to dress our salad. We topped the crostini with good quality goat cheese which we seasoned with chives from our garden. What a truly delicious salad!


Buttermilk Ranch Dressing

This is a recipe from the Barefoot Contessa. It makes a large enough amount so you can have leftovers. It just makes having a salad that much easier, if you can just pull a great tasting dressing from your refrigerator.

Just because fall is around the corner, doesn’t mean you can’t enjoy delicious salads all year round.

Here is the recipe and it takes very little time to prepare.





Taco Thursday

I had a busy day organizing the basement and garage and needed a fast dinner.

I had a kit from Old El Paso for Tacos.

I followed the recipe on the box and then added some diced tomatoes, diced avocados, minced jalapeƱo, grated Jack cheese and sour cream.

This is was a quick and delicious end of the week meal. Next time, I may substitute pulled park for the ground beef.