As home cooks know, you can’t go wrong with boneless chicken breasts for a quick dinner after a full day of weekend activities or an exhausting day at work. Low in fat and high in protein they lend themselves so well to many cooking methods and cuisines. Pan fry, poach, bake, stew and, when we’re blessed by the glorious arrival of Spring; my favorite, grilled. The only major pitfall is overcooking; so just keep in mind that a pounded-thin chicken breast sans bones and skin is cooked through in about 5-7 minutes, depending on thickness, and should be moist – just not pink juicy.

This simple recipe takes advantage of the wonderfully juicy yellow-orange Meyer Lemons that are in season now. Meyer lemons are less tart than the lemons most commonly found in markets, which makes it a favorite flavoring for sweet and savory dishes alike. Delicious on fish, poultry, vegetables and in fruit desserts, use Meyer Lemons as a low calorie seasoning. Or, use the juice as a delicious, fresh alternative to high fat salad dressings and sauces. Here the zest and juice is used for a simple marinade and gremolata.

You might also like:

Asian BBQ Chicken Skewers at A Communal Table.

Chicken Breast with Creamy Mushroom and Chive Sauce at Angie’s Recipes.

Ina Garten’s Lemon Chicken Breast.

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Post tags: chicken breasts, easy chicken recipes, grilling

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This week’s obsession is that all-American comfort food favorite: the Grilled Cheese. In case you didn’t know it, April is National Grilled Cheese Month and if you’re planning on making a grilled cheese this weekend, grab your iPhone or video camera and take a short video of you preparing your amazing grilled cheese recipe and send it to Tillamook Cheese for a chance to win two tickets to the Grilled Cheese Invitational in LA on April 23rd. Nothing fancy, just you making your grilled cheese – no editing necessary according to the official rules.

Two weekends ago I caught the Tillamook Loaf Love Tour at TeWinkle Park in Costa Mesa and became a official Master Melter by concocting a yummy, gooey, grilled cheese filled with veggie goodness! Tillamook invited a number of Orange County bloggers to join in the fun and I’ve got to say that the OC bloggers rocked that contest!

Bringing home the Best Overall with his “So Cal Delight” was Mark Howerton, the daddy behind the scenes at Rage Against the Minivan;

Best Teamwork: Shelby Barone,who runs a business and blog at  GlitterfulFelt Stories,  and her little guy with his “Trees of Love” ; and

Most Creative: yours truly with my “Spring Fever” (a slathering of pesto, with grilled asparagus and sundried tomatoes layered with Tillamook’s award-winning medium cheddar inside and crunchy strips of red bell pepper on top for a bright bit of crunch with every bite

Last year I joined Tillamook’s Loaf Love Tour at at Haven Gastropub in Orange where the always innovative Chef Greg Daniels prepared an amazing four-course dinner inspired by Tillamook cheeses expertly paired with one of their signature cocktails or a selection from their extensive craft beer and wine list. I reread that post and my feelings haven’t changed about Tillamook – they’re still the kind of company that I can get behind and that I wish the U.S. had more of:

Tillamook is the sort of “grass roots” company with core values that I can get behind. Tillamook was founded nearly a century ago and has earned a reputation for producing the best tasting, premium-quality dairy products. They are nationally recognized for their firm commitment to quality and over the years have distinguished themselves as great supporters of local and state dairy organizations and as committed stewards of the environment. Unlike most national brands, Tillamook cheese is made with milk from cows not treated with artificial growth hormones - all their suppliers, whether farmer-owners or contract milk suppliers are in compliance certifying that the milk they supply is from cows not supplemented with rBST.

SO, if you think you’ve got the Ultimate Grilled Cheese Sammich in ya – give it a shot and enter one of the four categories! Join in the fun with tens of thousands of fellow grill cheese lovers, hopeful master melters, and Grilled Cheese Truck followers – I might see you there

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Post tags: grilled cheese, Grilled Cheese Invitational, The Grilled Cheese Truck, Tillamook cheese

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Two matters of business today! First, a recipe that I posted about a year ago, but seeing a similar one featured in my Martha Stewart email blast, confirmed that it’s definitely a winner in the Everyday Dinner category and deserves another mention This deliciously colorful main dish is packed full of the nutritional benefits of salmon and multi-grain pasta, and, if you keep a well-stocked pantry and freezer, you probably have all the ingredients, except the salmon, on-hand. Speaking of well-stocked pantries, brings me to the second order of business: a little recap of the virtual cooking class that I participated in last week.

Last Wednesday, I joined several other amazing food bloggers as a cohost on the fourth virtual Cooking Connections class sponsored by The Motherhood, in partnership with ConAgra Foods. The class focused on Creating an Efficient Kitchen and the main talking points were:

• Setting up your kitchen for success
• Meal planning and grocery shopping
• Organizing your recipes
• Money-saving tips
• Freezing and food storage
• Getting creative with leftovers
• Efficient clean-up

The tips and suggestions flew fast and furious for the entire hour-long session, kudos  to the three amazing hosts who managed the flow: Tricia Callahan (Once A Month Mom), Sommer Collier (A Spicy Perspective) and Jodi Grundig (Mom’s Favorite Stuff).

If you feel like you could use a little help in any of these areas,the summary of the class, along with helpful videos on these topics, are available for you to check out at your convenience. I think you’ll find some great suggestions. I learned so much myself and thought the freezing and food storage tips were especially useful to busy moms or folks who like to enjoy a home cooked meal but don’t always want to cook every night. I’ve included the video, but use the link above for more great tips.

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Post tags: easy, pasta, salmon with bow tie pasta and peas, Seafood

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Shrimp season is from May to December and no summer in the south is complete without a Louisiana Seafood Boil where you roll-up your sleeves and put out a pile of paper napkins and let the mess begin! Another southern favorite is shrimp and grits, the iconic breakfast meal for coastal fishermen and communities, although the people living in and around Charleston, North Carolina  have been known to make it a mainstay of their diet for decades. I bookmarked this recipe from one of my favorite food blogs: The Duo Dishes, who describe themselves as ” just two people who love to cook, love to eat and love to talk about cooking and eating”. This post found them reminiscing about family and friends and the  traditional southern comfort foods that defined celebrations through their days at University of North Carolina, Chapel Hill.

My mind moved  to the plight of the fishermen and shrimpers in the Gulf in the ongoing catastrophe of the BP oil spill and I went online to Monterey Bay Aquarium’s Seafood Watch Program, the most recognized and trusted resource for sustainable seafood recommendations, for their update on the safety of Gulf Shrimp. A recent 60 Minutes segment encouraged consumers to continue to buy Gulf seafood because, if anything, inspections have become more rigorous, and the livelihood of an entire region of  America is at stake.  So let’s get to the good stuff…

Crab and Shrimp Burgers

from Duo Dishes *

1 cup large uncooked shrimp, cleaned, peeled and chopped
1  cup fresh crab meat
Zest and juice of 1 lemon
1/2 teaspoon Louisiana Hot Sauce
2 teaspoons Dijon or spicy brown mustard
2 tablespoons mayonnaise
1/4 cup medium onion, chopped
2 tablespoons fresh parsley, chopped
1/8 teaspoon white pepper
1  teaspoon kosher salt
1/3 cup panko crumbs
1 egg, lightly whisked
1 cup bread crumbs
1 teaspoon Old Bay seafood seasoning
2 tablespoons unsalted butter, optional

Makes 4-6, depending on the size of your patties

1. In a large bowl, carefully mix all of the ingredients except the breadcrumbs, seafood seasoning and butter. Form into 4-6 patties and set on a baking sheet. Chill for an hour.

2. Once chilled, cover all sides of the patties with bread crumbs and lay on a separate baking sheet, lightly sprayed with oil. Bake in an oven preheated to 375 degrees for 15-20 minutes, flipping once.

3. If desired, top with a dab of butter just before removing from the oven. Serve on warm buns.

Shown topped with carmelized onions and a spoonful of mango chutney alongside organic spring greens and chopped papaya.

Enjoy

* I followed Duo Dishes recipe closer than I follow most, but I did cut it down to make 4-6 burgers, rather than 8. I also cut down on the heat a bit and the amount of chopped onions (personal preference).

The spill will affect many popular commercial seafood species and the people who depend on them for a living: wild shrimp from the Gulf of Mexico and South Atlantic; snappers caught in the same waters; wild Eastern oysters; groupers; U.S. farmed oysters; and U.S. farmed shrimp.

You can support beleaguered fishing communities when you select Seafood Watch Best Choices and Good Alternatives from the Gulf. You can also download a seafood watch pocket guide .

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Post tags: crab, Crab and Shrimp Burgers, shrimp, Southern food, sustainable

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Even though She’s Cookin’ has been posting quite a few meatless, vegetarian, and even vegan dishes – the man of the house, affectionately referred to as The Don, is a meat and potatoes kind of guy and, especially after traveling abroad, craves a succulent steak with a big ‘ole baked potato and all the fixins! Often times his craving is satisfied with a visit to Mastro’s Steakhouse in Costa Mesa where he can indulge in a prime, aged steak served on a 450° manly-man platter along with a monster shaken-not-stirred Ketel One martini or a selection from their extensive wine list (past favorites include Sea Smoke Pinot Noir and Frank Family or Chateau Montelena Cabernet Sauvignon).

But most of the time he enjoys being the master of his own grill, so off to the market I go looking for the best choice grade steak I can find. Prime grade steaks are available in finer meat markets or butcher shops such as Beef Palace in Huntington Beach or The Meat House in Costa Mesa. On this day, I was picturing juicy, red, thinly sliced steak flavored with a spicy southwestern rub and was satisfied with a nice cut of choice top sirloin from Henry’s meat counter. If you thought grades were only given in school, you can learn about the USDA beef grading system and what cuts are the best for grilling.

For grilling you should buy a steak that is at least an inch thick, apply the rub* about an hour before you plan on grilling it, and leave the steak out for an hour or so to bring it to room temperature – I know what you’re thinking, but trust me on this one. The executive chef from Morton’s Steakhouse recommends sitting steaks out two hours before grilling – so listen to him and hear some other tips for the perfect grilled steak.

Serve with grilled veggies and a baked potato with all the trimmings and you da man! or the wo-man.. Enjoy

* I used Awaken Savor‘s Southwestern Sunset BBQ Rub – about two tablespoons with a ½ teaspoon more cayenne pepper cuz I like a little heat!

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Post tags: Costa Mesa, Father's Day, grilling recipes, grilling tips, Mastro's Steakhouse, Southwestern Grilled Top Sirloin

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From Michelle Obama’s popular garden at the White House and ‘Let’s Move’ initiative to fight childhood obesity, to Jamie Oliver’s TV show “Food Revolution“,  to Guy Fieri’s proposed legislation to recognize the 2nd Saturday of May as “Cook With Your Kids Day” in California, there seems to be a rising wave of genuine interest in teaching our children about where food comes from, eating healthier, and cooking at home.

With summer vacation fast approaching, Moms everywhere are busily reading up on summer camps and activities, juggling dates to plan summer vacations, and trying to figure out how to keep their children busy and engaged during summer vacation. With celebrity endorsements like those above, I feel in excellent company when I suggest that you look no further than your own kitchen – for at least a few hours a week!

Cooking doesn’t have to be a chore! For kids, preparing dinner can be fun and rewarding  – and seeing your “Mini-me” beaming as they present their winning dish, I just bet you’ll feel a tinge of pride. And if you don’t cook, this could be your chance to learn along with your kids – what could be more precious?

When my daughter was younger – she’s now 18 years old and is the official “chief baker” in our family, I subscribed to Family Fun magazine which was packed with fun food ideas and kid-friendly recipes. One of the recipes I saved from 2001  is their Crunchy Cornflake Chicken.  It is simple, finger-lickin’ delicious, and has the necessary fun factor of smashing cornflakes for the coating Give it a shot and let me know if cooking with your kids could become habit forming!

Crunchy Cornflake Chicken

Coated with a homemade “shake and bake” mix made from cornflakes and seasonings, this oven-baked chicken tastes as good as fried chicken – without all the fat! Kids love crushing the cornflakes and shaking the chicken pieces to coat them with topping.

Ingredients

3 cups cornflakes

3 tablespoons all-purpose flour

1 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon ground sage

Salt and pepper

1/2 cup milk

2 1/2 pounds skinless, bone-in chicken breasts, wings, drumsticks, thighs

1. Heat the oven to 375º. To make the coating, pour the cornflakes into a sealable gallon-size plastic bag and use a rolling pin (or your palms) to crush the cereal. Open the bag and add the flour, paprika, onion powder, and sage. Shake salt and pepper (about 1/8 to 1/4 teaspoon of each, depending on your family’s taste) into the bag, reseal, and shake until well combined.

2. Pour the milk into a shallow bowl. Rinse the chicken pieces. Dip one piece in the milk, drop it in the bag of cornflake mix, and shake until the chicken is thoroughly coated. Place on a rimmed cookie sheet covered with aluminum foil (easier cleanup) lightly sprayed with canola oil. Repeat until all the pieces are coated. Discard any leftover coating, and wash your hands thoroughly after handling the raw chicken.

3. Bake for 50 minutes or until done. ♦

Serves 4 to 6.

♦ Kid’s Cooking Skills:  An opportunity to teach kids how to season and bread chicken and how to test chicken for doneness.

TIP To test chicken for doneness, slice into the center of the thickest part of the piece down to the bone. It’s done if the meat juice is clear and the meat is no longer pink.

Shown served with our family favorite: Annie’s Cornbread and shiny, slightly sweet Glazed Carrots.  Family Fun’s  ”Carrot Coins” recipe can be found on their website, but really, you don’t need a recipe, its so easy to make: peel and cut a pound of carrots, steam in a microwave safe container for 3 minutes, transfer to a skillet heated over med-high heat, sauté with one tablespoon butter and sprinkle a tablespoon of  brown sugar. ♦

♦ Cooking Skills: an opportunity to teach your child how to peel and slice carrots, use a microwave, and make a glaze.

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Post tags: baked chicken recipes, cooking with kids, cornflake chicken

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In my family, I’m the chief “cooker” and my daughter is the chief baker. I bake cakes or cupcakes only for birthdays and Father’s Day and, occasionally, a fruit pie or pumpkin cheesecake for Thanksgiving. That’s it! So my daughter realized at a young age that if she wanted to satisfy her sweet tooth she was going to have to take things into her own hands! And that she did – she’s 18 years old and has been baking since middle school.

Since these cookies are packed with fiber and nutrients, there’s no guilt if you grab a few for breakfast on the go

This post made the FoodbuzzTop 9 on June 5, 2010.

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Post tags: chocolate chip, cookie recipes, cowboy cookies, healthy cookies, oatmeal

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Pork Ribs with Hoisin Barbecue Sauce

Adapted from Bon Appétit | Serves 6

Ingredients:

4 lbs. baby back pork ribs

1 t. Chinese five-spice powder

1 t. onion powder

Sauce:

1 c. hoisin sauce

1/2 c. bottled chili sauce

4 t. chili-garlic sauce

1 T. minced, peeled fresh ginger *

1/4 c. sherry

1 T. sesame oil

Note: Ribs need to marinate overnight. Place ribs in large roasting pan. Pierce meet with fork. Sprinkle with five-spice powder and onion powder.

Method:

Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover with aluminum foil and refrigerate overnight.

Besides being finger-lickin good, these ribs can be baked or grilled – if its not grilling weather where you are or neither you or hubby is a grillmaster,  then preheat oven to 400〫F. Bake ribs, covered, about 30 minutes or until just tender.  Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes more. Cut meat between bones to separate ribs and serve with rice and crisp salad for an Asian flair.

*No fresh ginger? If you don’t have any, don’t sweat it…. these ribs will still be finger-lickin’ good!

Enjoy

Follow Bobby Flay’s instructions for ribs year-round!

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Post tags: Bobby Flay, Pork Ribs with Hoisin Barbecue Sauce

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In honor of Fat Tuesday and the Mardi Gras celebrations going on in New Orleans, I decided to cook up a batch of Jambalaya.  Growing up in Arkansas (located directly above Louisiana in case you’re geographically challenged) I made my first trip to Mardi Gras during my sophomore year of college when I decided to take a “break” from academics. Naturally, my parents were not keen on this idea, but I did return and get that BA Whether for business or pleasure, a visit to the Big Easy is an experience of food, music, culture,and history like you’ve never experienced!

I’m elated to see N’Awlins rising like a phoenix from the ashes of Katrina and experiencing a “perfect storm” of  sorts with celebrations for their Super Bowl win merging into the city’s infamous Mardi Gras.  I’m sure I’m not the only person wishing they could be part of the amazing energy blessing this historical city.  For a peek inside, visit Chef Ryan Boudreaux‘s website where you’ll find all kinds of interesting info about the food and music of Mardi Gras and other New Orleans history, traditions, and landmarks.

Louisiana is known for foods with intriguing names such as jambalaya, gumbo, and étoufée.  The origin of  word jambalaya is most commonly thought to come from the French word  for ham, jambon, and the West African word for rice, ya, joined together with the French contraction “a la” (meaning in the style of).

There are two kinds of jambalaya: Creole Jambalaya and Cajun Jambalaya. Creole Jambalaya originated in the European sector of the French Quarter and includes tomatoes.  It was an attempt by Spanish settlers to recreate their beloved paella using tomatoes as a substitute for the saffron which was not readily available in the New World. Cajun Jambalaya originates from the low, lying rural swamp areas of Louisiana and is known as “Brown Jambalaya” in New Orleans – tomatoes are not used in Cajun Jambalaya. You can read more about the origins of Jambalaya here.

Buy organic ingredients whenever you can and chicken that is labeled “raised without antibiotics and not fed animal by-products” such as this brand called “Smart Chicken”. This recipe includes the “trinity” of onions, green bell peppers, and celery.

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I love eggplant parmesan but detest the deep-fried, heavily breaded kind that you get in a lot of restaurants.  I’ve experimented over the years and this is about as low calorie as you can make this traditional Italian dish without sacrificing taste.  Eggplant soaks up a lot of oil in the traditional preparation, so I brush them with olive oil and bake them instead!

Eggplant Parmesan “My Way”

2 med. eggplants, cut into ½” rounds

2-3 T. extra virgin olive oil

½ t. Cajun spice (optional)

Italian-style bread crumbs

Purchased spaghetti sauce

8 oz. thinly sliced mozzarella

½ c. grated parmesan

Sprinkle both sides with salt and place between paper towels. This draws out the moisture and any bitterness – leave them for about 30 min.

Preheat oven to 400 degrees. Brush both sides of the eggplant rounds with olive oil. (I put a dash of Cajun spice because I like a little more zip in about everything.) Sprinkle with bread crumbs. Bake, turning once, until the eggplant is softened and golden brown, about 30 minutes total. (Remember, they get baked again.)

In a 9½” x 13” baking dish, spread spaghetti sauce to cover bottom of dish, cover with first layer of eggplant,

then layer mozzarella on top and sprinkle with parmesan cheese.

Dot cheese with sauce and repeat with another layer of eggplant, mozzarella, grated parmesan and sauce.  Cover with aluminum foil. Bake for 20 minutes. Uncover and bake for 10 more minutes until cheese is bubbly. (You may put it under the broiler to brown, but watch carefully!)

Do as the Italians do and enjoy with  a bottle of Chianti Classico!

Enjoy

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Post tags: comfort food, eggplant parmesan, meatless recipes, vegetarian recipes

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