Happy 2013

2012 was a rough one and I'm certainly glad it is over.

As the year came to an end, things have started to look up.  That whole end of the world thing did not happen (worst apocalypse EVER), and I discovered online shopping really is the only way to go when one is doing their Christmas shopping (read the fine print so you do not get beat down by a courier looking for brokerage and customs taxes).

There are no resolutions this year.  It really seems rather pointless and feels like I am setting myself up for failure.  "Do better" is this year's mantra... just do better and be better, in all ways.

One of those ways is my commitment to getting those Pinterest projects done.  Tonight I made this very moist very delicious chicken.  Quick hint: make sure the chicken breasts are snug in the baking dish or the topping will slide off as the chicken comes close to being cooked.  This chicken goes great with pasta and vegetables like asparagus, mushrooms, onions, and peppers.

PS: Glad your back Captain Celery.  I have missed you dearly and love you still.  This year is our year.

Chicken With Vegetables And Pasta, Or How Michael Gave Me The Shove I Needed

It has been a while.

I have been working on different projects which have been a major distraction.

Then there is the swimming.  Yes, you heard right, my big butt in a swim suit in a public pool, not drowning.  At first the plan was to go back to the gym but I decided to face a few fears and swim instead.  Now, its probably being incredibly gracious calling it swimming.  What I do for an hour at a time is probably not much more than an advanced form of the doggie paddle with a touch of the breast stroke, but for two months I have managed to keep myself from drowning at least three times a week.

Writing and cooking have taken a back seat for some time now but after talking to my friend Michael (code for he talked, I listened), the desire to write and cook is back.

Here's your chicken with vegetables and pasta, darling.  Bad news is, I was out of quinoa.  Good news is, its belly rubbing nap time.

CHICKEN WITH VEGETABLES AND PASTA

Ingredients:

3 chicken breasts, each cut in quarters
3 c. flour, seasoned
3 tbsp. grapeseed or EVOO
½ medium red onion
2 c. mushrooms, sliced
3 – 4 cloves garlic, minced
1 yellow bell pepper, diced
1 red bell pepper, diced
8 stalks asparagus, heads cut off, stalks cut in half and then into bite sized pieces
1 large can stewed tomatoes, drained, juice reserved
6 c. pasta, cooked

Method:

-cut chicken breast in half; turn each piece on its side and cut in half again

-place flour in a container with sides and season the flour with paprika, oregano, and thyme (1/2 tsp. each)

-heat oil in a large pan on medium high heat

-dredge chicken in flour and then place in pan, cooking about 4 minutes on each side depending on thickness of chicken

-once cooked, remove from pan and set aside

-immediately add vegetables and stir fry until al dente

-add reserved tomato juice, reduce heat to medium, and reduce juice to desired consistency

-cook pasta

-when pasta is finished cooking, drain

-warm chicken in a pan

-plate chicken on pasta and vegetable mixture on chicken

 Makes 4 - 6 servings.

The Lady Is A Scamp

It has been a while, I know.  Sometimes life kicks you in the ass and you need to go away and recharge.

On Friday I was at the local Asian market and saw these really great tiger shrimp.  The kind of shrimp that make your head spin with ideas.  I bought a pound without even thinking about the fact that, while they were headless, they were still in their shell and had to be peeled and deveined.  I thought I would be able to talk Mr. I.T. into doing this for me because he's all manly and good with his hands, but even on the phone I heard him squirm.

Peeling and deveining shrimp is not as nasty as it sounds but a few tips:

-rinse the shrimp thoroughly in cold water first

-be sure to pull the legs off and work at opening the shell from the underside of the shrimp

-if you do not want to serve the shrimp with the tail on, remove it by pinching just above the tail where the meat starts and gently pull away from the body of the shrimp

VEGETABLE AND SHRIMP SCAMPI

Makes about 4 lunch sized portions.

Ingredients:

1 pound tiger shrimp, peeled and deveined

2 tbsp. extra virgin olive oil

1 small red pepper, diced

1 small yellow pepper, diced

2 cloves garlic, minced

2 green onions, diced

2 c. fresh mushrooms, sliced thinly

1/2 c. dry white wine (can be substituted with chicken stock)

1 1/2 tsp. prepared mustard

1 tbsp. Worcestershire sauce

2 tbsp. margarine

1/2 tsp. salt

freshly squeezed  juice from one lemon

1 lb. angel hair pasta, cooked

1/2 c. Parmesan cheese, grated (optional)

Method:

-in a pan with high sides, heat oil on medium heat

-add shrimp to the pan and cook, stirring constantly until the shrimp is translucent and pink but not fully cooked

-remove the shrimp from the pan and set aside

-immediately return the pan to the stove and add peppers, garlic, onions, and mushrooms

-saute vegetables until they are sweating (Note: Add a couple dashes of salt to vegetables when you are sauteing them. This will draw out the water from the vegetables and helps to prevent them from scorching)

-add olive oil if necessary

-stir in the wine, mustard, and Worcestershire sauce, cooking over medium high heat for 3 to 4 minutes

-return the shrimp to the pan

-stir in the margarine, salt, and lemon juice and cook for another 1 to 2 minutes, combining all ingredients thoroughly

-if you find the sauce reducing, add a few tablespoons of wine and a dash of Worcestershire sauce

-serve immediately on angel hair pasta

-top with grated Parmesan, if desired

This recipe is best served with fresh garden salad and crusty bread.

Eat Your Broccoli

Broccoli is a cruciferous vegetable from the cabbage family. Ya, that's right, cabbage. It has the same amount of calcium ounce for ounce as milk and contains phytochemicals like beta-carotene, and isothiocyanates which help against the formation, development, and spreading of some cancers.

It doesn't hurt that it goes great with cheese and cranberry ginger fizzy pop.

BAKED CHEESY PASTA AND BROCCOLI
 

Makes four 1/2 cup servings or six 1 cup servings.

Ingredients:

9 pasta nests

1 tbsp. margarine

2 tbsp. flour

2 c. milk

2 c. Mozzarella cheese (you can also use Cheddar or Gruyere)

1/8 tsp. nutmeg

1 tsp. sea salt

1/4 tsp. pepper

10 oz. broccoli florets

cooking spray

Method:

-cook pasta according to manufacturer's directions

-preheat broiler

-heat the butter in a large pot over medium heat

-add the flour and cook for about two minutes, constantly stirring, forming a roux

-whisk in the milk and cook until the mixture is slightly thickened (about 4 - 5 minutes), stirring occasionally

-and 1 1/2 cups of the cheese and stir until the cheese is melted

-add the nutmeg, salt, and pepper

-reduce heat to low and add the pasta and broccoli

-toss to combine

-pour mix into a baking dish that has been sprayed with cooking spray

-sprinkle pasta with the remaining cheese

-broil until cheese reaches desired brownness

Nutritional information (click to enlarge):

 

CRANBERRY GINGER FIZZY POP

Makes 4 servings.

Ingredients:

1 1/4 c. frozen cranberries

zest of half a large orange

1 c. water

1/2 c. unsweetened orange juice

1/3 c. Splenda

1 tbsp. fresh ginger, minced

4 cans club soda

1 lime, sliced into wedges

Method:

-in a saucepan, bring the cranberries, orange zest, water, orange juice, Splenda, and ginger to a boil over high heat

-reduce the heat, cover, and simmer for about 10 minutes or until the cranberries are soft and breaking open

-remove from heat and strain the mixture over a medium sized glass bowl

-using the back of a spoon or ladle, press the mixture through the strainer to extract as much liquid as possible

-repeat if juice is still pulpy

-this should yield about 1 1/3 cup liquid

-let the mix cool to room temperature

-for each serving, pour 1/3 cup into a tall glass and add the club soda

-stir to blend

-add ice if desired

-wedge lime onto rim of glass and serve

Nutritional information (click to enlarge):