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Poultry

Pasta/ Poultry

Chicken Fettuccini with Mushrooms and Asparagus

I love the creaminess of fettuccini!

Lately I’ve been focusing more on afternoon tea parties than the  “what’s for dinner” question I get late every afternoon. I love making tea foods and planning the party and it is a lot more work than throwing something together for dinner. But while looking for some ingredients for making a new scone I realized the pantry needed a little TLC.

Seems like I reorganize my pantry every week. Before we moved into our new house and renting a little 850 square foot house, my pantry was a broom closet that my husband converted into a pantry. You wouldn’t believe what I could get into this tiny pantry. Now I have this huge pantry that holds not only food that would last me a year (not really) but every pan and gadget I own and believe me I have a pan for every need. You name it – madeline, donut, barquette molds, flower molds, cannoli forms, Charlotte pan; if you can think of it I probably have it and I have used probably 99% of them at one time. If you ever need a special pan and live close by, you can borrow one of mine.

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Entree/ Poultry

Chicken with Pesto and Bowtie Pasta

Easy to make with a rotisserie chicken!

Recently I bought this beautiful bow tie pasta made by Good Hair Day. Don’t ask me why any food product would have “hair” in the description of any product but the packaging was pretty cool. Beautiful girl with long hair and the clear opening of part of the package where her hair is has the pasta shape showing through. This pasta retained its beautiful color after cooking and there’s nothing more I like than color.

It’s been a while since I have posted a recipe. We are in our new house and after two weeks of unpacking we have about 95% of things put away. Organizing all that stuff will come later.

My daughter came to help one weekend and even though there were still a few boxes and pictures around that had not be put away or hung we cooked our first meal in our new kitchen. I have not read any of the manuals to my new equipment and I just guessed on some of the new features on the double ovens which are suppose to proof, air fry, dehydrate, convection and steam; I’ll read them on some rainy day.

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Entree/ Poultry

Grilled Spatchcocked Greek Chicken

Spatched what?

So what does spatchcocked mean? Well, it’s when the backbone of the chicken is removed and you flatten the chicken out. It looks pretty and also helps the chicken pieces all finish cooking at the same time on the grill.

Occasionally I will do a recipe exactly as it is written and then the next time I make it maybe tweak it with some extra ingredients. This night I told my husband (GA or Papa G as he’s know around the brewery) that I had a whole chicken we (he) could throw on the grill. He searched around the internet and came up with this recipe from Food Network. It was delicious and he went to the store to buy the extra ingredients  that we didn’t have on hand. He did it all, spatchcocking the chicken, of course, making the marinade, cooking it, carving it, and when we were finished eating, he deboned the remaining chicken and put in the refrigerator. What a guy!

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Entree/ Poultry

Chicken In A Pot

Ooh la la! Chicken in a pot with a touch of Herbs de Provence.

Don’t you just love the hint of lavender in herbs de provence? I do and in this pretty easy recipe I’ll have you wanting to get out and buy the spice if you don’t already have it.

The recipe instructions for this dish are different than the pictures I took the night I made it because some things I should have done in a different order to get the results I wanted. End results of my dish just as delicious but I browned my chicken a little more with my torch. You don’t want to have to do that.

I love one pot dishes and especially this one because after getting it in the pot you pop it in the oven and just forget about it until ready to serve. Great dish to have around the holidays and any type of pasta will be delicious. Hopefully we will be in our new home early January and I will be cooking up more mouth-watering recipes since I will have a bigger kitchen; more space to spread out and also to have friends come over and cook.

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Entree/ Game/ Poultry

Asian Grilled Quail with Brown Rice

Love the Asian flavors of this dish.

Well, it’s about time for the Round Top Spring Antique Show to begin and I may not be doing a lot of cooking (at home at least) for the next 2 1/2 weeks. But here’s a recipe I did a few weeks ago that, if you like quail, you will surely like.

Annie Oakley I’m not and I couldn’t shoot a bird the size of goose. Don’t get me wrong, I could shoot a quail or any other bird if I wanted to have it for dinner BUT I couldn’t aim and get one out of the air.

My sister, Terry, use to dove hunt with her husband and they had a special way of doing them on the grill. Can’t say I’ve ever eaten dove. She got all the athletic genes out of the twin thing — racketball, tennis, golf, and hunting. I got the “cooking” gene but of course she can cook too. She got the “tamale” gene for sure and makes the best tamales I’ve tasted. When she visits in a week or so she’s helping me make some for the freezer; so I better get cooking up some of that frozen food I have stashed in my freezer to make room.

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Entree/ Poultry

Orange Chicken with White Fluffy Rice

No fuss orange chicken!

Ya know, before moving to Round Top if we wanted Chinese food we would have many places to choose from and I would always say why eat out when I can do better at home. Well, now that we are in Round Top and there’s not a Chinese restaurant nearby, I’m back to making my own Asian flavored dishes.

I remember the first time I had chicken chow mien and it was at my mother-in-law’s house and I was dating my husband (in high school) and he told me I was really going to like her chow mien; and I did. I don’t remember my mother ever making Chinese dishes; a little bit of everything else but no Chinese.

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Entree/ Poultry

Chicken with Blistered Tomatoes and Paprika Cream Sauce

A pasta dish to warm your belly on a cool Fall night.

I hope wherever you are living you are enjoying some cooler/colder weather. Even here in Texas we have cooled down considerably since all those 100° days of this past summer. Here in our area it may be cool/cold one week and warmer the next so you just never know what to expect. So as this recipe post it is in the 70’s but next weekend our highs are in the 50’s. Whatever the temperature, I think you will enjoy this dish.

Cooler temperatures have me wanting to make some good pasta dishes and since I have a pantry full of beautifully shaped pastas I will definitely be doing that. Usually, if I ask my husband what he wants on his pasta he says “olive oil” and cheese. BUT, I always convince him of a dish that is a little more interesting that pasta and oil. The pasta I used in this recipe just happened to be another one of my giant pastas I picked up and World Market.

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Entree/ Poultry

Balsamic Chicken with Figs and Kale

Fall figs!

I spend a lot of my time off from cooking at the brewery looking at recipes. Can you believe that? After helping in the kitchen four days a week; I still want to look at food? Either I’m searching my favorite wineries for recipes or watching food shows or movies about food.

Cooking for company is something I love to do and hope to get back to doing that. I can spend hours trying to pick out the perfect menu; not to fussy (just yet) and not too very complicated (although I do like a challenge) just a perfect meal to enjoy with friends and family. I also think it is fun to get guest involved in the cooking, only if they are into that sort of entertainment. And, I can’t wait to have my first tea party. I should say “tea” because tea party makes me think of old ladies in hats and I’m definitely not a “hat” person. So, if you are ever invited to “tea” you know you do not have to wear a hat.

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Entree/ Poultry

Halal Cart-Style Chicken and Yellow Rice

This recipe is a keeper!

When you look at this recipe and all the steps DO NOT, I repeat, do not click “back” and leave page. This recipe is worth all the effort and a few steps could be done ahead.

My son, Scott, is always sending me new and different recipes he’s found. Sometimes I say no to brownies made with soy sauce or tahini cookies but this one was different and it turns out I had all the ingredients and we both ended up making it on the same night. See both our pictures below.

Other than cooking at the brewery, what else do I have to do with my time right now; so I’m up for a challenge for any recipe I come across that sounds interesting. If anyone is ever interested in learning how to cook anything new,  just come on over and help me cook.

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Entree/ Poultry

White Balsamic Chicken with Tarragon

Delicious recipe even with the rosemary substitute.

When I buy nice balsamic and olive oils from specialty stores I tend to hoard them. I will use them for salad dressings but don’t ever want to waste them on just any ordinary recipe I might be preparing.

So when I saw this White Balsamic Chicken Thigh recipe on milkstreet.com site I knew I was going to have to let go of some of my “stash” and give this recipe a try. I had no tarragon growing and if I did it would have been dead from one of our recent freezes we’ve had here in our little part of Texas. I don’t normally plant or even buy tarragon because I don’t care for the pungent, licorice-like taste. So, good thing I had some rosemary that survived the freeze and I used that as a substitute.

My HUB is always up to trying out new recipes. What choice does he have though; here in Round Top nothing is opened Monday-Wednesday anyway so anything i make on those days i have a captive audience with him for trying a new dish or two. He liked the results of this dish which I will be making again even though I will have to give up some of my precious white balsamic vinegar.

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Entree/ Pasta/ Poultry

Smoked Mushrooms and Chicken with Pappardelle Pasta

Smokin’ mushrooms! And have a smokin’ happy Thanksgiving.

On the last leg of Canadian trip this past summer we were in Burlington, VT and I had made reservations at a cool restaurant, The Hen of the Wood in Burlington. Well, I thought it was in Burlington and when we had our Uber driver drop us off there was a sign on the door saying they had had a “fire” and please visit their Waterbury location. I had made reservations at the wrong restaurant (never done that before).

After walking around downtown for a while we settled on Pascolo Ristorante and chose to eat at the bar rather than wait an hour for a table. We love eating at  bars  if there is something interesting going on that we want to watch.  I ordered their delicious smoked mushroom pappardelle pasta with marsala cream, rosemary and truffle oil. Like many restaurant recipes it wasn’t hard to come up with a recipe.

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Appetizers/ Entree/ HotApp/ Poultry

Asian Chicken Skewers

Great for a bunco snack or even dinner.

I love food on a stick. Who doesn’t love a good corndog, ice cream on a stick or even a salad on a stick. 

Looking around online I actually found some other “stick” foods I would like to try. Cheesecake pops, caramel apple slices, tater tot skewers and even a pesto shrimp skewer with cauliflower mash (now that sounds good and I better save that before I lose it.) I got distracted on that last recipe and decided to take a look at it; low carb if you use the cauliflower mash but I was thinking how delicious it would be with some good stone ground grits. I will try both ways soon for sure.

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