Comfort Pasta with tomatoes

I was feeling a little blue today.  So, I decided some fresh from the garden tomato and butter pasta noodles might help pull me out of my rut.  This is super easy and really showcases the flavor of fresh tomatoes.  The noodles get slightly crunchy/chewy in the pan.  And using the heat of the noodles slightly softens the tomatoes and really brings out their sweetness.  The lemon juice brightens the flavor just enough.  This is a really satisfying dish for the end of summer.

Comfort Pasta with Tomatoes
1 C pasta
1 large tomato
1 Tbl lemon juice
2 Tbl butter
1/2 tsp Tastefully Simple Sundried Tomato Pesto sprinkle
Parmesan cheese
salt and pepper

Boil pasta.  While noodles are cooking cut tomato into bite size chunks. Put in serving dish cover with lemon juice and some salt and pepper.
When noodles are cooked drain them then put back into hot pan.
Melt butter in the noodles and sprinkle with the pesto over medium-low heat.  Stir constantly until butter is melted.  Then STOP stirring.  Don't touch it for about 45 seconds. Remove pan from heat pour noodles over the tomatoes.  Sprinkle with Parmesan cheese and then DON'T TOUCH for 2 full minutes.  Dig in an Enjoy!

Garlic and Rosemary Pork Chops

I don't cook pork chops very often because a poorly done chop is one of the worst things in the world.  Last night I tried something new.  They were delicious!  This recipe has garlic and onions chopped finely and cooked for so long they get that yummy caramel-y crunchiness which I think is what really sold me on it.  The chops came out very juicy and flavorful.  The sauce went perfectly with the mashed potatoes no gravy necessary!  This was made a perfect amount for 2 people.

Garlic and Rosemary Pork Chops
2 thick cut boneless pork chops
4 tablespoons of butter (you can use olive oil, I didn't have any on hand)
2 cloves of garlic finely chopped
1 small yellow onion finely chopped
1/2 C chicken broth
1 tsp rosemary
dash of smoked paprika
salt and pepper to taste

Melt butter over medium high heat.
Add garlic and onion.  When they become fragrant place chops in the pan.
Lightly brown chops on each side.
Add broth, rosemary, paprika, salt, and pepper to the pan with the chops.
Simmer about 20 minutes or until the chops are done.
Plate the chops and spoon pan drippings over the top.

Bare Bones White Wine Sauce

I've decided white wine sauce is my new favorite thing to put on EVERYTHING.  I've made the recipe as simple as possible.  I love that it's tangy and smooth.  It's not over powering and it's versatile.
This is for one serving

White Wine Sauce
1/2 C chicken broth
1/2 C white wine
splash of lemon juice
1 clove garlic minced
1 Tbl butter

Combine everything except the butter
Over high heat bring mixture to a rapid boil and reduce to about 1/4C of liquid
swirl butter in the sauce to make it silky and smooth
And your done.  Pour over chicken breast, pasta, vegetables, etc.

Note: if you're sauteing chicken breast you can make the sauce at the same time in the same pan.  Saute one side of the chicken like normal when you flip it add the liquid and garlic.

Duck Breast with Red Wine Sauce

This was shockingly easy and very delicious.  My parents were in town this past weekend and I made some duck soup for them.  I pulled 2 of my Rouens from the freezer.  One of them had been very nicely plucked and there were no dark marks on the breast.  So, I cut those off and saved them. 
Tonight I sauteed them and drizzled them with red wine sauce.  You can make this as fancy or as simple as you'd like.  Since I'm eating alone tonight I went the simple route and served mine with ramen noodles and green beans. 

Of Chicks and Men...

"The best laid schemes of mice and men, often go awry." - John Steinbeck
And so it seems my carefully laid out plans for our poultry flock have been tossed out the window.  But, I am not upset.  It might be for the best.

When life gives you corned beef make Reubens!

I LOVE corned beef.  It's so easy to make and it's delicious in so many ways.  This year for St. Patrick's day I made 7.5 lbs worth of the stuff. 
I had plenty of leftovers which was my intent.  I wasn't feeling up to going to the store yesterday so I made Reuben tacos with homemade Thousand Island dressing.

For the corned beef I buy the premade stuff.  I get the square cut and not the triangle if I can help it.  The squares are less fatty and easier to slice. 
The tacos and Thousand Island were borne of necessity and/or laziness.  Whatever you want to call it.  I didn't want to go to the store so I found a recipe that would incorporate what I have on hand.

Shoemaker Chicken

I've made this recipe several times.  It's delicious every time.  Chicken Scarpariello  I've always had to add a little flour and water or cornstarch and water to thicken the sauce and a splash of lemon juice.
Last night I was craving this but was missing a lot of things and was in a hurry. So, I made some changes.

I was cooking for one so I halved everything.
3/4 c hot water and 1tsp of chicken bouillon instead of wine/broth mix.
Millionaire's splash of sherry
1tsp minced garlic from a jar

I tossed it with a ridiculous amount of pasta and It was fabulous.

Buffalo Chicken Strips

I made this tonight and I promised to write it down so I won't forget it.  It was pretty easy and delicious.  It still needs some tweaking though.

4 chicken breasts
1/4 C butter
3 Tbl Louisiana Hot Sauce
1 tsp white vinegar
1 1/2 - 2 C flour
1 Tbl smoked paprika
2 Tbl ranch dip mix
2 Tbl garlic salt
oil

combine dry ingredients in a gallon ziploc bag.
Slice chicken breasts into strips and put in bag.  Shake to coat.
In a large frying pan put enough oil to generously coat the bottom of the pan.  Heat until almost smoking.
Add flour coated chicken strips.
While chicken cooks melt butter and mix in hot sauce and vinegar.
When chicken is cooked through drain on paper towel lined plate.  Drain oil from frying pan.  Put chicken strips back in the pan and pour hot sauce mixtue over the top.  Toss to coat strips evenly.

*tweaks to try next time: coat chicken in egg before coating with flour.  Decrease flour and add bread or crumbs.
The sauce was pretty much perfect.  Not too hot and not too boring. 

Also whipped up some frozen corn that went over really well.
1 bag frozen corn
2 Tbl butter
Thyme
Parsley flakes
Garlic salt
While corn cooks put butter and herbs in serving dish.  When corn is done microwave dish of butter and herbs for 30 seconds.  Mix everything together. 

Typically, I prefer to use fresh garlic and it's considered a staple at our house.  It's quite rare that I don't use garlic in my dishes.  But, we were out. I try to avoid garlic salt as well as I really try to not add extra salt to our food but, we were out of garlic powder too.  I guess it's time to go to the grocery store!

For the birds

I've got birds on the brain. I'm preparing to book our poultry flocks for the spring.  This year we'd like to keep some laying hens and a rooster over the winter so we can have a steady supply of eggs and chicks. I'm very interested in the dual purpose breeds.  They tend to be heavier so they'll stand the winter better and a few of the breeds lay exceptionally well in winter.  I like the idea that we can keep some for eggs and the rest will still be fine fryers or roasters.  I'm interested in Buff Orpingtons and Brahmas mostly.  Dorkings sound nice too but they're harder to come by.
I'm really chomping at the bit to get some ducklings booked.  We've decided we would like to raise a rare breed this year.  Silver Appleyards.  They sound simply perfect.  They are a heavy breed yet they are very good layers.  They're good at foraging and they're supposed to be calm.  I'd like to over winter 2 hens and a drake.  That should give us a few eggs for eating and a few eggs for setting so we can propagate the breed.

Happy New Years

We didn't have a fancy New Years Eve supper.  We had a FABULOUS New Years Day supper. 

Stuffed beef tenderloin.  It was amazing.  I saw a picture of it on a cover of Cooks Illustrated a few years ago.  This year I finally tried it.  In this case I followed the recipe EXACTLY.  And, as a result my tenderloin looks almost identical to the one on the cover.  And it tasted even better than it looked.