Sunday, July 31, 2011

Lemon Artichoke Chicken


  • 4 (4-ounce) boneless, skinless chicken breast halves
  • Salt and ground black pepper
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • 1 (14-ounce) can artichoke hearts, quartered
  • 1/4 cup drained capers


Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers andsimmer 1 minute to heat through.

Found Recipe at below site.

Robin Miller

Chicken Piccata with Lemon, Capers and Artichoke Hearts

Stuffed Mushrooms

about 15 of those white whole mushrooms
2 green oinons
1/2 yellow onion
2 tlb fresh oregano
1-2 tlb fresh basil
3 large cloves of garlic
salt to taste
crushed red pepper
Italian bread crumbs 3/4 cup
Parmisean greated cheese 1/3 cup
1 slice cheader cheese
Mozzerella cheese 1/2 cup
olive oil 1tbls
butter 3 tlbs

Preheat oven to 375.
Wash mushrooms and spoon out the stem. Place the mushrooms in a baking dish and set aside. Take the stems and the yellow onion and food processor it till there is little chunks and not completely pureed. Put some olive oil in a frying pan on med heat. Place mushroom stems and onions mix in pan and fry till the onions are tender. Add salt and pepper. Meanwhile in food processor (no need to rinse out) combine garlic, herbs, green onion, and cheddar cheese. Mix well. When onion/mushroom mix is done keep in the pan and add the herb mix till the garlic becomes fragrant. Take off heat. Then add breadcrumbs and stir (mix should still be moist if not add butter) then add cheese. Spoon mix into mushroom tops and drizzle with butter. Cook 10 minutes or until mushrooms are tender. Serve immediately

These turned out great and is my own recipe.

Sunday, July 24, 2011

Cherry Pie Jam

5C pitted chopped cherries (pie cherries are the best)
7C sugar
Combine and let it sit for 8 hours

Bring Mix to a boil for 8 min. Remove from heat and add 1tbs red food coloring (if using pie cherries) and 2 Tlbs almond extract. Boil again for 2 minutes and remove from heat. Stir in 1/2 bottle of Certo pectin (or one packet) and stir for 5 minutes and put in jam jars that seal. Eat the ones that dont seal first.

Wednesday, July 13, 2011

Quinoa Salad

2 tsp canola, safflower or olive oil
1 C quinoa
2 C water
1 can or 1-1.5 C cooked black or pinto beans, rinsed and drained
sea salt and pepper to taste
2-3 tsp garlic powder
1-1.5 tsp ground cumin
1/2 tsp cardamom
1/2 bunch kale, chopped [it was about a handful of stems, maybe 8]
2 medium carrots, washed and chopped
6 Campari tomatoes, quartered (or 12 grape tomatoes, halved)
1/2 red bell pepper, 1” dice
1/2 yellow bell pepper, 1” dice **if you don’t want to use 1/2 of two different bells, you can use a whole of 1.. whatever tickles your bell pepper fancy!
1 bunch cilantro, minced
juice of 2 limes


1. In a small saucepan, heat oil over medium heat. Add 1 C quinoa and toast lightly, about 2-3 minutes. Add water and spices, bring to a boil. Reduce heat and simmer for 12-15 minutes.
2. Meanwhile, prep (wash and chop) all the veg. Place all veg and half the cilantro into a large bowl, set aside. Juice the limes, set aside.
3. When the quinoa has maybe 3-4 minutes left, add the drained beans.
4. When all water is gone from the quinoa, remove from heat. Fluff with a fork. Toss onto veg, let sit a few minutes to “steam.”
5. Give a stir, drizzle with lime juice, add remaining cilantro. Salt and pepper to taste. VoilĂ !

Almost-Raw Veg & Quinoa Salad

Almost-Raw Veg & Quinoa Salad

Monday, July 11, 2011

Copied from Furgal Girls

  • 1 cup Flour
  • 1 cup Water
  • 2 tsp. Cream of Tartar
  • 1/2 cup Salt
  • 1 tbsp. Vegetable Oil
  • Food Coloring
  • Optional: Vanilla or Peppermint Extract, or Pumpkin Pie Spice
  • This makes a good-sized batch, so you could also cut the recipe in half… or make the full recipe using two different sauce pans {to make 2 different colors}

What You’ll Do:

  • Mix Together all ingredients {except food coloring} in saucepan
  • Optional: Add in a splash of Vanilla extract to make it smell yummy. Or… for more fun scents: add in some Peppermint extract to the ‘Green’ playdough you’re making, or Pumpkin Pie Spice to the ‘Orange’ playdough you’re making! {thanks to Heather & Susan for sharing these tips on Facebook!}

  • Cook over medium heat, stirring constantly.

  • As soon as the mixture begins to thicken, add in food coloring. Continue to stir.
  • Mixture will begin forming into a solid, and gathering on spoon.
  • Remove from heat to cool, then remove from saucepan to cool on wax paper, plate, etc.
  • Store in freezer ziploc bag. Then, you can even place the bag in a dark container, or in the fridge… to make it last even longer!

If it starts to get dry after several weeks, try adding a few drops of water into play dough to extend it’s shelf life.