Archive for December, 2007

Chicken Parmesan

I didn’t get a picture, but tonight I made Chicken Parmesan. Its easy and delicious.  Here’s the break-down on how I made it tonight (it varies each time). Pound out four boneless chicken breasts; salt and pepper each side and lightly flour; in a saute pan heat a tablespoon of olive oil and then add the chicken breast – allow to brown slightly on each side; Remove chicken from pan – slit about 1/2 way through each breast and fill with feta cheese. Barely coat a baking sheet with tomato sauce; layer chicken breast on top of sauce; pour sauce over the breast; cover breasts with mozarella cheese and then sprinkle with parmesan; (I also add red wine and garlic to the sauce – you can make it however you like); Cook in a 350 degree oven for about 20 minutes, until sauce bubbles. Serve over pasta a spinach salad and you have an easy and delicious Wednesday night supper.

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Oatmeal Raisin Cookies


I started holiday baking today, first with pound cake and then with Oatmeal Raisin Cookies.

1/2 pound (2 sticks of butter), softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1/2 cups of all-purpose flour

1 teaspoon of baking soda

1 teaspoon of cinamon

pinch of salt

3 cups oats (not cooked)

1 cup raisins

Preheat oven to 350 – beat together butter and sugars until creamy; add eggs  and vanilla and beat well; Add flour, baking soda, cinnamon and salt and mix well; mix in oats and raisins. Drop rounded circles on a cookie sheet and bake for 10-12 minutes. Cool on wire rack.

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Originally uploaded by All Things Mimi

I took a salmon fillet and seasoned it with salt and pepper. I brushed some hoisin sauce on it and put it in a 350 degree oven for about 15 minutes.
I made some quinoa, then stirred in some fresh spinach, grape tomatoes, feta, scallions and greek dressing.
Voila! Very tasty……

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Originally uploaded by All Things Mimi

What better lunch on a cold, snowy day???
This is Michael Chiarello’s recipe, but I made a couple of changes.

1 (14 ounce) can of chopped tomatoes
3/4 cup olive oil
Salt and Pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken stock
1 bay leaf
2 Tablespoons butter
1/4 cup chopped fresh basil
1/2 cup heavy cream

Preheat oven to 450 degrees.

Strain chopped canned tomatoes , reserving juices, and spread onto a baking sheet (I covered mine with parchment paper to make clean up easier), season with salt and pepper, to taste, and drizzle with olive oil. Roast until caramelized- about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium low heat. Add celery, carrot, onion and garlic- cook until softened, about 10 minutes. I deglazed the pot with a splash of red wine. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. I also added a dash of Worcestershire sauce. Simmer until veggies are very tender,about 15 to 20 minutes. Add basil and cream, if using (I didn’t). Puree with a hand held immersion blender til smooth.

I garnished the soup with a few sourdough baguette croutons, a splash of extra virgin olive oil, and a sprig of fresh thyme. I also made Dev a turkey sandwich! 🙂

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Jalapeno Jelly


Recipe taken from “A Cowboy In the Kitchen.”

12 jalapeno peppers, stemmed and seeded

1  1/2 cups cider vinegar

6 cups sugar

6 ounces liquid fruit pectin

Place jalapenos in blender.  Pour the vinegar over them and blend to puree the peppers.  Transfer pepper liquid to a large saucepan and add the sugar.  Stir together and bring to a boil over medium heat.  Continue to cook and stir for 5 minutes, or until the sugar dissolves.  Remove the liquid from the heat and let it cool for 10 minutes.  At that time, blend the pectin into the jalapeno mixture.  Remove any foam from the top of the jelly with a spoon.  Pour the jelly into 8 ounce jars.  Put lids on jars and store until needed.

Devin actually made this.  He even took the extra step to can it properly so it would last indefinitely until opened.

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Cheddar Shortbread


10 ounces sharp cheddar cheese, grated

2 sticks butter, softened

2 cups plain flour

2 cups rice krispies


dash of cayenne

Preheat oven to 325 degrees.  Mix cheese and butter til smooth.  Blend in flour, then gently blend in spices and rice krispies.  Roll into small balls and place on a greased cookie sheet.  Mash each cookie slightly with a fork.  Bake for about 10 minutes.

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Traditional Chex Party Mix


1/4 cup (1/2 stick) butter

1 1/4 teaspoons seasoned salt (I added some cayenne as well)

4 1/2 teaspoons Worcestershire sauce

8 cups of your favorite chex cereal (rice, wheat, corn)

1 cup salted mixed nuts

1 cup pretzels

Preheat oven to 250 degrees.  In open roasting pan melt butter in oven.  Stir in seasoned salt, cayenne and Worcestershire sauce.  Gradually add cereals, nuts and pretzels, stirring until all pieces are coated evenly.  Bake 1 hour, stirring every 15 minutes.  Spread on absorbent paper to cool.  Store in an airtight container.

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