Saturday, September 5, 2009

Saturday Night Sept. 5

Tonight was a night of new experiences. I had some chicken tenders and some artichoke hearts that needed to be used. I was going through some old magazines and found a recipe in the May 2009 Good Housekeeping for Chicken Saute with Artichokes, Lemon and Mint.

It was perfect! I only needed a lemon, some mint and feta. Wow! Isn't it great when you can use leftover stuff and a new recipe at the same time. God is always providing for us.

It was a very simple recipe done in one skillet.
I did throw in some mushrooms that were in the fridge. I wouldn't do that again. The mushrooms held on to the lemon and mint a little too strongly.
It was good though.

Here is the finished dish. Chuck and the girls said they really liked it.

I made a baked honey custard for dessert.
It is from Whole Foods for the Whole Family La Leche League International Cookbook.

It turned out perfect. This was my very first custard so I was very glad they turned out so well. I used local raw honey and cinnamon on top.


We had quiche the other night. It came from an old church cookbook.
Here is my variation of the recipe.

bacon cooked to crisp
handfuls of spinach
sliced mushrooms
shredded cheese

put above ingredients into 2 deep pie shells, set oven to 350

for each pie use a shaker or bullet type mixer
1 c. milk
3 eggs
2T flour
pour over filled pie shells

then you bake them for 45 minutes or until a knife put between the center and edge comes out clean

I have found that the meatier and cheesier you make these the more the men in the family like them. Jake doesn't care for the quiche egginess so load it up with the other stuff. You may have discovered that my cooking style is to use the cookbook as a guide not a rule.

Both quiches were gone in a flash - no leftovers. So I judged them as successful.

Friday, September 4, 2009

Grilled Chicken Citris Olive Salad

Sorry it's been so long. My desktop computer is in the shop. They decided the motherboard was defective. I am posting from Chuck's netbook.

Monday I was at the chiropractor's office and I saw a neat recipe. We stopped by the new
Sprouts to get a few ingredients and I experimented on the entire family.

Chuck grilled the chicken while I made the vinaigrette and put the salad together.

I left out the olives for our two olive haters - more for the rest of us!
I used my new ceramic garlic/ginger grater from the fair to grate the fresh garlic.
The recipe called for a total of 6 cloves of fresh garlic. I thought that sounded a bit much but followed the recipe exactly. Four cloves went into the vinaigrette and 2 cloves grated and sprinkled on the greens. I personally LOVED IT! I got mixed reviews from the rest of the family. Most thought it was a bit too much garlic. One of them also took umbrage to the red wine vinegar in the vinaigrette, however, the remainder of the tasters liked it.

Here is the vinaigrette recipe
1/2 c. red wine vinegar
4 cloves garlic
1T olive oil
1T. finely chopped red onion
1T. finely chopped celery
cracked black pepper to taste

the salad was just greens, naval oranges, black olives and the 2 cloves garlic