Save Time Make Soup

My New Year's Resolution...to keep my cooking blog better updated. I've never had a problem with this in the past, but between running around after pea pod and starting a new job as an editor for a farm publication - let's just say something has to give.

But, I've finally got life back on track. It took me awhile to get over the new learning curve and balancing my work life and home life. I work at home most days, therefore that has been a struggled trying to know when to step away from the "home office."

Cooking is still my "get away" from life. I'm always amazed how I can come home, layout fresh vegetables, meat and seasonings and life becomes that much easier. Oh, and don't forget the wine! ;)

To help manage our crazy life my wonderful husband has been cooking a little more too (he's a saint...he truly is) and I've been making HUGE batches of soup. Then, I'll freeze the soup in smaller portions and we can pull it out anytime and instant meal!

A new soup I've been working on is my Chicken Corn Chowder. This soup really does the trick on a cold day paired along some toasty french bread. Let me know what you think.

Chicken Corn Chowder
by Lane
2 large chicken breasts, cooked and chopped (season the chicken before cooking)
1 cup of red onion, chopped
6 cups of new potatoes, diced
5 cups water
1 1/2 sticks butter
1 tsp Thyme
Cooked and crumbled slices of bacon
2 cloves garlic
Sprinkles of crushed red pepper

2 cans evaporated milk
2 cans of creamed corn

salt and pepper to taste

In a large pot add butter and saute onions and garlic. Do not burn the garlic. Add potatoes and water and cook until the potatoes are tender. Add the rest of the ingredients and reheat to a slight boil and continue cooking for 15 minutes.

The Perfect Ending

I swear the older I get the faster the weeks go...it seems like it was Monday just yesterday. Guess they are right, "time flies when you're having fun." The weather in the Ozarks is amazing and I thank God for living back home in the south. The trees are budding out and the warm breeze is the perfect ending to a wonderful week!

I started the week off at my parents on the farm for some interviews with some local farmers for upcoming articles and ended the week doing some much needed landscaping. (Which BTW my mother told me how happy she was that I lived so close now...she said it was like she had her daughter back home. I almost cried bc it made me so happy!)

Our new house had barely any landscaping (which is nice - meant we didn't have to remove any old plants that I didn't like). We spent all day yesterday outside digging holes, planting and mulching. We still aren't done though. I still need to incorporate some hostas and day lillies into the mix, plus whatever annuals I decide to plant.

I'd like to find a local nursery in or around Hollister (so if anyone has any suggestions let me know). Otherwise, I'll be headed to the farmers' market in Springfield.

Here's an updated photo of our little man! Hard to believe he'll already be five months in a week- he's such a little hambone. His newest discovery is his toes, which he has taken to sucking on. I was worried about this at first, but read that it's perfectly normal. But, usually babies don't start the toe sucking until month 6. You can bet that I make sure his little pigs are very clean!

Here's a recipe I pulled off a 100 mile diet blog that we recently made. The leftover chicken makes for great chicken salad the next day!

Shallot Rub for Roast Chicken (enough for a small bird)

2 shallot cloves

2 garlic cloves

1 large stalk rosemary, leaves removed

4 T butter

2 T olive oil

kosher salt

fresh ground pepper

Combine all ingredients in a food processor, and pulse until well combined.

More Photos of Baby Caston

More photos of Baby Caston are posted on Tiffany Kelley's blog....take a look at our big boy!

I've had a couple of folks ask if I'm cooking as much anymore with the new little one- the answer is yes! I've just been busy with work and baby time it's been a little difficult to keep up with my blogs and other social media sites. But I'm learning how to get more done with an infant more and more each day....plus the little man is on a pretty good schedule now and gives mama time to get her work done.

Here's a new recipe that we really enjoy around our house. With just having a baby, I'm now trying to get back into "prebaby" shape. This recipe is sure to please not only the taste buds, but also the waist. Most Chicken Piccate recipes are made with a fatty, rich cream sauce- but this recipe is just the opposite- and tastes just as good.

Chicken Piccata with Pasta and Mushrooms
Recipe courtesy EatingWell.com

6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced
3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed
2 teaspoons butter

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Chicken Corn Chowder to Warm You Up

Fall is the perfect time to try out new soup recipes for the upcoming winter. I've been perfecting our family's chili recipe and I think I finally have it ready to share...we will see later on this week.

But, I've also been experimenting with a lot of soup varieties. Soups are easy and affordable- and we could all use some savings in these times.

My friend Joann passed along her recipe for Chicken Corn Chowder to me to try on Facebook the other day and I made a pot last week. She said the recipe was easy, but I couldn't believe how easy it really was! This will be a recipe we keep on hand in my family for those quick and easy meal nights...which are just around the corner with the birth of our first son here in about 4 weeks.

I made a couple of substitutions to the recipe: I had leftover smoked chicken meat from the night before so I actually added about 2 cups of chicken, about 1 tsp. garlic powder, I used frozen chicken stock (I always save my stock and use it for soups later on), real bacon I had fried up earlier for breakfast and I added about 1 c. milk (I like a creamy soup).


Chicken Corn Chowder
by Joann
1 c. chicken, cooked and diced
2 cans cream of chicken soup
2 cans chicken broth
1 can whole kernel corn, drained
2-3 T. Hormel real bacon pieces
1/4 c. butter
1/2 onion, diced
2 medium red potatoes, diced w/skin on
2 T. fresh basil, chopped

Saute onion and potatoes in butter until soft. Meanwhile, combine soups and broth. Add chicken, corn and bacon. Stir in potatoes and onion. Add basil. Cook over medium heat for 30 minutes or until hot and flavors are blended. Salt and pepper to taste.

Baked Chicken

My husband likes to cook, almost as much as I do. We enjoy a lot of nights together during the week in the kitchen cooking together (which are some of my most favorite times). I’ve been showing him a few of my most favorite, not to mention easy recipes.

Last night he made Dad’s Baked Chicken. This is a recipe that I actually learned to cook when I was a kid. My dad didn’t do a lot of cooking, but he and I would cook dinner for my mother at least once a week, when I was a kid.

This recipe is what I call my dad’s signature meal. He always served this baked chicken with wild rice, a vegetable and a dinner roll. Last night Charlie made Uncle Ben’s Wild Rice, steamed broccoli, and Sister Shubert Dinner Rolls.

Try this recipe for an easy week night meal for your family!

Dad’s Baked Chicken
1 whole chicken, about 3 lbs.
1 large onion, chopped coarsely
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
2 Bay Leaves
2 springs fresh thyme
4 springs fresh parsley
Salt and pepper to taste
1 T. soften butter
2 T. Garlic powder or 4 whole cloves of garlic
Dried thyme
*Frozen stock or 2 cups of chicken broth

Preheat oven to 375 degrees. Remove chicken giblets. Wash chicken with cold water, then pat dry. Sprinkle chicken with salt and pepper, including the inside of the cavity (if using garlic powder – do the same). Rub seasonings into chicken really good.

In cooking pan, place your frozen stock or broth and place half of the onions, celery, carrots, bay leaves and 2 springs of parsley.

Stuff the inside of the cavity of the chicken with remaining ingredients (vegetables, herbs and garlic cloves). Then rub softened butter all over the skin of the chicken and sprinkle chicken again with salt, pepper and a little dried thyme.

Cover dish and cook for about 1 hour or until done, then remove from oven. Use an instant read thermometer – these make life so easy! Let chicken rest is dish for about 15-20 minutes. This lets the juices remain in the chicken.

* For stock: Whenever I cook any meat – I keep the stock and freeze it in mason jars in my deep freeze. These juices make the best soups ever and are also great to use for cooking rice (replace stock with water).

Cashew Chicken Anyone

One of my husband’s favorite foods is Chinese, but I’m not a lover of most all Chinese food. So, we make a compromise (I make him cashew chicken quite a bit at home). That way I can control what the meal will taste like.

Fellow blogger Sarah over at Front Porch Rocker had a great recipe for this dish that I’ve been varying each time I make it. Each person has different tastes, therefore any new recipe takes me about four times of making it to find exactly how I like to season, cook and prepare the recipe. Look at cooking like an adventure.

The best part of this meal – it’s pretty quick and makes incredible leftovers..which means less cooking during the work week for you!

Here are my adaptations of the original Cashew Chicken recipe. Also, I usually fry up a little more chicken because I love taking the leftover fried chicken for salads or in a tortilla roll up with lettuce, ranch dressing and cheese.

Cashew Chicken

Chicken
4 chicken breasts, thawed and cut into bite sized pieces
1 ½ cups flour
½ c milk2 egg
Salt and pepper, to taste
Dried Parsley
½ tsp. Paprika
½ tsp. garlic powder
Peanut Oil, for frying

To the flour add salt, pepper, parsley, paprika and garlic powder. Coat chicken in the flour mixture and let sit for 10 minutes. Heat oil in a large skillet (Med High). Mix the milk and eggs together in a small bowl. Dip the pieces of chicken in the milk mixture and then back into the flour. Place chicken in one layer in the skillet and fry until browned. Remove to a plate lined with paper towels and lightly salt. Continue until all the chicken is fried.

Sauce
2 cups of water
4 chicken bouillon cubes
¼ tsp. ginger powder
2 tbsp soy sauce
1 tsp sugar
½ tsp salt
2 tbsp cornstarch mixed in 1/4 c of cold water

Bring the water, bouillon, soy sauce, sugar, ginger and salt to a light boil. Add cornstarch mixture and stir constantly until thickened. Remove from heat.

To serve: Serve over a bed of rice and top the chicken with the sauce, some diced green onions or chives and cashews.

Three Meat Dish

I love when a plan comes together. Christmas week was both wonderful and tiring. Wonderful because we spent the week with the ones that mean so much to us- our families and tiring because of all the cooking, cleaning and ensuring everyone was well entertained.

We started the week on Monday night with a long and late night’s drive to my folks house. The weather was supposed to get bad Tuesday morning, so we decided at the last moment to leave the night before. Tuesday was filled with lots of cooking for the Baldwin Family Christmas Eve Dinner.

I made a Southern Red Velvet Cake, Sweet Potato Casserole and a Corn Bread Casserole for Christmas Eve dinner. There were lots of presents opened Christmas Eve when my brothers and their families arrived and my niece and I spent some of the night practicing on her crocheting (part of her present that Charlie and I gave her was a crochet hook, yarn and a pretty basket to place everything in. She’s been begging her Auntie Lane to teach her how to crochet.)

Christmas morning my mother made her traditional Christmas pancakes and we all relaxed, joked and told old stories all morning long. Charlie and I had to leave later on that afternoon to drive back up north to Jeff City, because the McConnell crew was headed up to our house Friday night for family Christmas on Saturday.

I spent Friday cleaning the house, setting up the holiday table decorations and making pies. I make a lot of things the night before, so I could actually enjoy myself and not have as much to cook the day of the dinner.

Friday Charlie parents (Josefa and Raymond) plus his two twin nephews Michael and Stephen arrived. We did a simple grilled dinner that night (lamb chops, sirloin steak and chicken.)

Saturday went easier than I expected it would. Since most of the food was prepared (not cooked, just mixed up and in a dish) the day was very easy. You can tell from the Christmas Dinner Menu it was pretty extensive, but with some time put in the day before even this menu was easy. Charlie's sister and family came on up Saturday afternoon as well.

The Three Meat Dish was incredible. I could not even believe how tasty, tender and amazing it was. There were no leftovers at all! My gal pal Michelle, from Down on the Dairy called me about cooking this dish, so I thought it would be the first recipe I share from the Christmas Dinner menu. This is an easy meal, because you stick it all in a pan, cover and let it cook away. I think it’s important to use good meat though. With any meat – the dish will only be as good as the meat is.

Three Meat Dish
1 beef roast, about 2 lbs.
1 chicken, about 2-3 lbs.
1 ham or pork roast, about 2 lbs.
2 cups of dry white wine
2 cups chicken broth
1 cup of fresh parsley, chopped very coarse
2 cups of carrots, chopped rustic
2 cups of celery, chopped rustic, plus all the leaves
4 bay leaves
2 small onions, chopped coarsely
Garlic powder, lots of it
1 tsp. dried basil
½ tsp. pepper

Preheat oven to 300 degrees. In a large roasting pan place half the celery, onions, carrots and parsley. Lay all three meats side by side on top of the freshly cut veggies. Add your liquids (chicken broth and wine). Place the rest of the veggies in the dish around and on top of the meats. Sprinkle the pepper, dried basil and bay leaves all around the dish. Then, take about 4 T. of garlic powder and sprinkle all over the meat. (This is a lot I know, but is key to the great taste of the meat.)

Cover the entire dish tightly with alumni foil. When I say tight, I mean tight! You don’t want any steam to get out.

For the pounds of meat that I have listed in this recipe your cook time will be about 4 ½ hours to 5 hours. This will all depend up on the pounds of meat you are cooking though! The meat is done when you can stick a fork in it and the meat falls apart! Cooking this dish slow on low heat is very important.

* You can also add potatoes to the dish as well.
* All three meats need to be around the same size, except the chicken can be a little larger. * Depending on how many you will be serving will depend on the size of your meats. I think the ham is the most delicious out of all three of the meats, but trust me they are all very good.
* This recipe won’t disappoint you!

Christmas Dinner Menu

Many folks stress about the holidays and for good reason. Our country is in economic distress, food prices are sky high and Christmas is just next week…which means all those presents, decorations, wrapping paper that you paid for by credit will be coming to haunt you in January!

I have to make frequent trips to the grocery store during the holidays because all of the baking I do. I was there this week and could not believe just the few items I had totaled $69.54 – and I only had two bags! WOW – I was speechless.

Of course, looking back on the receipt I ask myself – “Did I really need those Goat Cheese Stuffed Olives, or the extensive selection of Spanish cheeses. Or how about those oh so tasty, but so darn expensive gourmet potato chips.” I did however skimp on some things: sour cream, cream cheese and marshmallows. But, it just goes to say that sometimes we splurge a little too much, when we could be more thrifty.

Saying that though, there are just some things I will never cut corners on – and that’s my Christmas dinner!

We are hosting the McConnell family for the holidays next week and I’m so very excited! Last year I hosted Christmas for my family and it was so much fun and less stressful. You see we live 3 hours from both sides of our family and our families live about 2 ½ hours apart. So, this makes for very long holidays and gets very tiring going to and from. This year though will be a piece of cake since we only have to drive south for one Christmas.

I finally have the Christmas dinner menu planned out (and as you can tell – I’m not cutting any corners on this menu). In my opinion when it comes to food, especially Christmas dinner – you can only buy the best in ingredients for the ones you care the most about!

Merry Christmas from my kitchen to yours!

McConnell Christmas Dinner Menu
Appetizers
Olives (Black, Spanish and Stuffed with Goat Cheese)
Spanish Cheeses, Burgers Smokehouse Sausage (local Missouri company) and Crackers
Spudmaster Potato Chips and a Dip
Rosemary Pinwheels

Dinner
Three Meat Dish (Chicken, Ham and Beef Roast)
Holiday Sweet Potato Casserole
Country Green Beans
Pecan Grape Salad
Croissant Rolls
Corn Casserole

Desserts
Southern Red Velvet Cake
Texas Pecan Pie
Very Cherry Pie
Pumpkin Gooey Butter Cakes
Smooth as Silk Chocolate Pie

Be looking for these recipes to come…

Local Flavors, Local Colors

The weather is cooling off, the leaves are starting to turn and fall is on it’s way to the Midwest! Ahhhhh…how I love this time of the year. It’s warm enough during the day, but just cool enough to wear a light jacket at night.

The beautiful fall colors, harvest time in the fields, colorful mums start appearing, pumpkins of all sizes, corn mazes, apple pie, winter produce from the garden….there are so many wonderful parts of the fall!

As you might have caught on recently from reading my personal blog – I’ve become a huge “localvore.” Not that I wasn’t before, but with my job at the Dept. of Ag I’ve learned a lot about eating local and I have truly found my passion in life. (Yes, I know it might sound corny – but it’s true!)

In my job I work with farmers across the state that sell their farm products at farmers’ markets or off their farm. I also help producers become certified organic through the USDA and help our Agri-Tourism operations market their businesses. I get to spend the day at farmers’ markets visiting with the producers, going to do farm tours with specialty crops growers and I have the opportunity to learn something new everyday. I truly love my job and enjoy helping our producers across the state.

I really feel like everything that I have done before this job was preparing me for this position and the work that I now do. Yes, there are days in the office that aren’t so wonderful, but that’s why they call it a job – it ain’t all peaches and cream all the time.

I am just thankful for this position finding me and so thankful for the farmers that I have the opportunity to work with on a daily basis. Ok that said, back to cooking right?

If you haven’t been on the Farm to Fork Cooking Blog, you need to. It’s all about eating local food, with great recipes and stories! I’m addictive…I wish I could get paid to just cook and write about the pleasures of local food. The blog is a part of FineCooking.com, which is a great site that you can find lots of wonderful and tasty recipes on.

Today’s cooking treat: Butterflied Chicken! I watched Barefoot Contessa on the Food Network the other day and I knew this was one recipe I knew I would love, plus I have a ton of rosemary in my herb garden that needed to be put to good use.

Butterflied Chicken
By Ina Garten
1/4 cup chopped fresh rosemary leaves, plus 2 sprigs

3 garlic cloves, chopped

1 teaspoon lemon zest

1 1/2 tablespoons lemon juice

Good olive oil

Kosher salt

Freshly ground black pepper

2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied

1/2 lemon, thinly sliced

Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.

Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.

Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour. Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

Pollo Alla Spiedini Prosciutto

Wow! Where did the time go? I realized today how long it has been since I last posted on the blog and I feel ashamed! I truly apologize for being delinquent!

Between traveling all over the state visiting farms and farmers’ markets, plus working the Missouri State Fair for 11 days, I have not really had time to do anything. But, things are changing.

If you want to see how the first annual Missouri State Fair Farmers’ Market went this year – check out my other blog – A Look at Missouri Farmers’ Markets.

Supporting the local theme that’s been stirring around the media and my own home lately, I have a great recipe from a Missouri food company – Zia’s. Hope you enjoy this as much as my family does.

Pollo Alla Spiedini Prosciutto
8 oz chicken tenders
1/4 cup sliced mushrooms
1/3 cup Zia’s Sweet Italian Dressing
1/4 cup diced prosciutto ham
1/4 cup Italian seasoned bread crumbs
1/4 cup shredded provel cheese
3/4 cup Zia’s White Wine, Lemon, & Butter Sauce

Combine chicken and salad dressing in a re-sealable plastic bag and marinate for 1 ½ hours. Discard marinade. Prepare medium fire in grill. Thread chicken onto skewers and dust with bread crumbs. Grill over medium heat until juices run clear when pierced. Bring Zia’s White Wine, Lemon & Butter Sauce to a simmer over low heat. Add mushrooms and prosciutto. Cook until mushrooms are tender (about 5 minutes). Remove chicken from skewers to serving plate, top with provel cheese and cover with sauce. Garnish with additional provel cheese.

(Note: If not using a grill, preheat oven to 350 degrees. Do not use skewers, instead arrange breaded chicken in oven safe dish and bake for 15 to 20 minutes or until chicken is cooked through).

It is also available online at www.zias.com.

Friendship 4-Ever

I am very fortunate to have a group of very good friends. It’s funny how we develop and grow our group of friends through the years. I have high school friends, college friends, work friends and then friends that have come into my life many other ways.

(PHOTO: Lane, Ginger, Tyne and Kala at MU Graduation.)

One of my best friends, Lesley, is now married to a wonderful guy and just finished up her Masters in Oklahoma. She was my maid of honor in my wedding and I in her wedding. Although she doesn’t live close, she remains one of the true people that know me and who I am.

Then there are my three girlfriends that I am constantly with as they live close by. Kala, Danielle and Tyne I met all through my previous job at the Brownfield Farm Radio Network. These three girls mean very much to me. We are together as much as possible, but that is getting ready to change…why?

Well, Tyne finally graduated from MU this past weekend. It was kinda strange at graduation- watching her graduate finally because I first met her when she came to Brownfield for an internship. She was a little sophomore in college then, now she is a graduate that will be starting at Monsanto in June. Where does the time go?

Wherever the time goes, I’m very fortunate to have a wonderful group of friends in my life.

To celebrate my very wonderful friends here’s a recipe that’s perfect for any summer BBQ with friends.

BBQ Chicken

4-6 chicken breasts
1 cup of Your Favorite BBQ Sauce
¼ cup beer
½ tsp. garlic powder
½ tsp chili powder
½ tsp. lime chipotle powder

Mix everything together. Place chicken in a bowl with the mixture. Let chicken marinate for at least 2 hours.

Get grill nice and hot and grill ‘em up.

Umm..so good.

Portobello Chicken and Chives

Visiting the farmers’ markets is one of my favorite ways to get the very best local produce around, plus that opportunity to visit with the producer about their operation and family farm is a great learning experience.

I shopped at the Columbia Farmers’ Market last weekend and picked-up a few items to make a great meal the other night. This Portobello Chicken and Chives recipe is perfect for a Saturday night in with my husband. Fresh garlic, mushrooms and chives from my herb garden made this bursting with flavor.

This recipe comes from the Kansas City Farmers’ Market cookbook, “In-Season, Cooking Fresh from the Kansas City Farmers’ Market.” This is a great cookbook and makes a great addition to your cookbook collection.


Portobello Chicken and Chives
From the In-Season, Cooking Fresh From the Kansas City Farmers’ Market

4 boneless chicken breasts
1 cup dry white wine
1/3 cup extra virgin olive oil
4 cloves of garlic
1 tsp. kosher salt
½ tsp. cracked pepper
6 oz. baby Portobello mushrooms
1 small bunch of chives
½ cup chicken stock
½ cup cream

Pound chicken breast to about ½ inch thick and marinate in the wine for at least 4 hours ( do it overnight).

In a large skillet heat olive oil. Mince garlic and add to the oil along with the salt and pepper. Remove the chicken from marinade. Saute chicken in the oil for about 5 minutes on each side.

Slice mushrooms thinly and add to the skillet. Cut chives thinly and add chives and stock to the skillet. Cover and simmer for 10-15 minutes or until the chicken is done.

Add cream and cook uncovered for another 5 minutes to thicken the sauce.

Serves 4. Suggested wine: Pinot Noir

Need a New Chicken Recipe

I’m not a “big” chicken fan when it comes to cooking. Why? Simple: I was a beef cattle girl.

But, I will give credit when credit is due. Giada De Laurentiis’s Roman Style Chicken is incredible!

I made this last night and tried something new. I cooked a pot of angle hair pasta and then mixed the pasta and chicken dish together in a large baking dish to make it easier to serve. The pasta soaks up all the goodness from the wonderful sauce this recipe makes. I add a little more garlic and more canned diced tomatoes because I like the extra sauce for my pasta.

I don't have any fresh herbs from my garden right now - so I just used dried herbs this time, and it was still a wonderful dish. BUT- I can't wait until the farmers' markets open and my herb garden is full of my favorite smells and tastes.

Great recipe hot off the oven and even better the next day!

Roman Style Chicken
By Giada De Laurentiis, Food Network

4 skinless chicken breast halves
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes.

Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Chicken Marsala For Dinner Tonight

Here is a good recipe for your dinner table tonight. Enjoy this Chicken Marsala with a fresh salad and some toasty garlic bread tonight.

Chicken Marsala Recipe

Tyler Florence and JoAnn Cianciulli, Food Network

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

4 ounces prosciutto, thinly sliced

8 ounces crimini or porcini mushrooms, stemmed and halved

1/2 cup sweet Marsala wine

1/2 cup chicken stock

2 tablespoon unsalted butter

1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan.

Remove the chicken to a large platter in a single layer to keep warm. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Kickin' Chili

It’s about that time of the year when nothing tastes better than warm soups, stews and of coarse chili.

The weather is turning over, the leaves are changing colors and that northern wind is blowing strong. For me nothing is better on a fall night than warming up with a bowl of chili.

I’m pulling this recipe from my archives today: McConnell White Lightening Chili.

This isn’t your “normal” hamburger chili, it’s a white broth based chili with chicken. It’s got a little heat to it as well right at the end that sneaks up on you.

McConnell White Lighting Chili

by Lane

4-6 boneless skinless chicken breasts, cut up or chicken tenders

2 cans great northern beans, rinsed

1 whole white onion, diced

2 cups frozen white corn

2 yellow bell pepper, diced

4 cloves fresh garlic, minced

3-6 habanera peppers, depending on how “hot” you want it

½ cup white wine*

4-6 cups of chicken broth

2 small cans of green chilies, chopped

4 tsp. cumin powder

1 tsp. Italian seasonings

1 tsp. chili flakes

1 tsp. coriander powder

1 -1/2 tbsp. ground white pepper

2 tsp. kosher salt

3 tbsp. olive oil1 lime, squeezed for juice

½ cup sour cream

½ cup shredded pepper jack cheese

Parsley to garnish with

In a large skillet heat oil and sauté chicken, garlic and onion. Cook for about 12 minutes or until chicken is done.In a large pot (I use a Dutch oven) add chicken broth, cumin, coriander, pepper and salt, lime juice, green chilies, chili flakes, Italian seasonings, peppers ( if want a milder tasting chili use less peppers about 3 because 6 makes it very HOT) and bring to a boil.

Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the chicken, garlic and onion mixture, plus the corn, beans, yellow bell pepper green chilies and white wine. Check you seasonings at this point and see if they suit your taste buds.

Cover and let simmer for approximately 30-35 minutes.When finished, remove from heat and stir in the sour cream. Garnish with the shredded cheese and parsley; serve with crusty garlic bread or tortilla chips.

*Depending on how thick you like your chili add or reduce the amount of liquid.

*Sserve with a dollop of sour cream, sprinkled cheese and a few sprinkles of parsley.

Lemon Roasted Chicken

Many of my friends say they have trouble finding new recipes for cooking chicken, but there are many various ways you can cook chicken. I like to buy chicken whole and bake it in the oven. This best way to cook any roasting chicken in the oven is to marinate the chicken in a marinade for a couple of days before you plan to cook the chicken. This not only enhances the taste, but a salt marinade will tenderize the meat.

I took a recipe from Martha Stewart for a lemon chicken and made a few changes to make this recipe a little more flavor enhanced.

This Lemon Roasted Chicken recipe makes great sandwiches the next days. You can also substitute dried herbs for fresh if fresh is not available.

Lemon Roasted Chicken
* Marinate the chicken for two days for the best flavor and texture.

1/3 cup kosher salt (this is coarse salt)
3 tablespoons lemon juice
1 five-pound roasting chicken
Zest of 2 lemons
4 tablespoons lemon juice
1 small clove garlic, minced
2 tablespoons dried basil
Salt and pepper
1/4 cup chopped roughly fresh flat-leaf parsley
8 tablespoons unsalted butter, softened
8 fresh, or dried bay leaves
4 lemons, quartered lengthwise, plus 3 lemons halved (optional)

In a small bowl, combine kosher salt and lemon juice. Loosen the skin of the chicken from the flesh. Rub mixture under the skin and in the cavity of the chicken. Place chicken in a large bowl, cover and chill at least 48 hours, turning occasionally.

Preheat oven to 425 degrees. Rinse all of the salt off the chicken with cold water; pat dry with a paper towel. Set aside.

In a small bowl, combine lemon juice and zest, dried basil, salt and pepper to taste, parsley, garlic and softened butter. Rub two-thirds of the mixture under the chicken's skin; rub the rest on the outside. Salt the cavity of the chicken. Stuff the cavity with the bay leaves and the quartered lemons.

Place chicken in a large roasting pan, breast-side up. Tuck the tips of the wings under the bottom of the bird. Transfer pan to oven. After 40 minutes, baste. If using lemon halves, place in pan, cut side down. Cover chicken with a 14-by-18-inch piece of aluminum foil. Reduce heat to 375 degrees.

Cook, basting occasionally, until the skin is crisp and golden, 40 to 45 minutes more. The juices should run clear when the chicken is pierced; an instant-read thermometer should register 170 degrees in the deepest part of the thigh when done. Serve warm or at room temperature.

Chicken Brochettes with Feta and Peppers

Here is a healthy meal that is low and fat but packed with flavor from the feta cheese, which is one of my very favorite cheeses to use when cooking.

Chicken Brochettes with Feta and Peppers
1/2 cup (4 oz/120 g) plain nonfat yogurt
2 tablespoons crumbled feta cheese
2 large clove garlic, crushed
1 teaspoon minced fresh rosemary
1/4 teaspoon freshly ground black pepper
6 ounces (360 g) chicken tenders, cut into 1 1/2-inch (4-cm) pieces
1 medium red or yellow bell pepper, seeded and cut into 1 1/2-inch (4-cm) pieces
1 medium yellow bell pepper, seeded and cut into 1 1/2-inch (4-cm) pieces
1/4 teaspoon salt


Mix yogurt, 1 tablespoon of the feta, garlic, rosemary and pepper in a large bowl. Add chicken pieces and toss to coat. Cover and let stand for 30 minutes, stirring occasionally.

Light an outdoor grill or heat a stovetop grill pan over medium-high heat. Coat the grill rack or pan with cooking spray. Thread the chicken and bell pepper pieces alternately onto skewers or rosemary sprigs (spear from base end). Sprinkle the brochettes with salt. Grill until the chicken is cooked through, turning occasionally, about 6 minutes.

Transfer the brochettes to a serving platter. Sprinkle with the remaining feta cheese and serve.

Marinades You Can Use

Marinades add flavor and moisture to meat which has had the skin removed. Try these wonderful but simple marinades with any poultry. Simple marinate at least 1 hour, then grill or broil for 5 to 7 minutes per side.

(All recipes from the St. Louis Herb Society Cookbook)

Garlic Marinade
½ c. dry white wine
¼ c. vegetable oil
1 clove of garlic
½ tsp. herbs of choice

Basic Herb and Mustard Marinade
½ c. Dijon mustard
¼ c. vegetable oil
¼ c. lemon juice
½ tsp. dried dill weed

Orange Marinade
1 c. Dijon mustard
1 c. orange marmalade
1/3 c. honey
1 T. lemon juice
1 T. curry powder

In a Hurry Tonight

We live in a world where we are constantly on the go. Flying from here to there with no time to really take in the simple pleasures in life. We are all guilty of it from time to time…forgetting to “take time to smell the roses”…as my father still says today.

As I have grown from a child to a wife, I’ve learned many important lessons in my life. For instance, my house doesn’t have to be spotless if it’s full of friends and family, or that life doesn’t really end at 25, it just gets better and more fulfilling. Or how about learning what true friends are and that all you really need in life is a few close friends in life instead of a huge handful of “acquaintances.”

My point to all of this is take time for the ones that really matter in your life and don’t “sweat the small stuff,” because that’s all it is “small stuff.” To help you gain a little more time in the kitchen here are some of my favorite Quick Fix Recipes….Enjoy!

Mom's Make-Ahead Meatballs
By Lane

Meatballs:
4 eggs
2 cups dry bread crumbs
1/2 cup finely chopped onions
1 tablespoon salt
2 tsp. Worcestershire sauce
1/2 teaspoon white pepper
1 tsp. Italian Seasonings
1 tsp. garlic powder
4 pounds lean ground beef

In a large bowl, beat eggs. Add the next seven ingredients. Add beef; mix well. Shape into 1-in balls, about 12 dozen. Place in single layers in ungreased 15-in X 10-in X 1-in baking pans. Bake at 400ºF for 10-15 mins or until no longer pink, turning often; drain. Cool.

Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months.

Makes: 5 batches (about 30 meatballs per batch).

Fajita Stir-Fry
By Lane

1 pound lean boneless beef (top round, sirloin)
2 cloves minced garlic
1 large red bell pepper, cut into strips
3 tablespoons lime juice
2 tablespoons oil
1 large onion, thinly sliced and separated
2 teaspoons ground cumin
1 teaspoon cornstarch
Flour tortillas for serving

Cut beef with grain into 1" strips about 1/8" thick. Place skillet over high heat; when hot, add 1 T. oil and stir-fry meat until browned (1 1/2 to 2 minutes). Transfer meat to bowl with slotted spoon. Add remaining 1 T. oil to skillet and add garlic, onion and bell pepper. Stir fry until onion is soft, about 3 minutes. Stir together cumin, lime juice and cornstarch, then add to skillet.

Return meat to pan and stir-fry until mix is hot and bubbles. Place in serving dish. Put into tortillas, and garnish as desired with cheese, avocado, tomato, salsa, sour cream. Is easily doubled.

Mexican Lasagna
By Lane McConnell, adapted from Paula Deen’s Mexican Chicken

Sour cream1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of onion soup(You can use other creamed soups as well)
1 (10-ounce) can diced tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken or use 1 lb. of hamburger
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar (I use a little more)
2 cans of green chilies
1 can pimentoes
1 diced pepper (I use whatever I have in my fridge)
2 cloves of minced garlic or use 1 tsp pf garlic powder

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with cooking spray or use butter.In a large bowl, stir together the 3 kinds of soup all seasonings and veggies and the tomatoes. Stir in the chicken or beef.

I also like to add a small handful of cheese in the mixture. Layer the tortillas and the mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Beer in the Rear Chicken

I’ve got a great summer treat this Friday!

Have you ever had Beer in the Rear Chicken? Well, if you have not, it’s time to try something new. It’s makes a fun picnic recipe that everyone will enjoy. And the best part...it's a waaay country recipe. I bet you won't see this on the menu at a fancy city resturant.

I even have a beer can holder for the chicken my mother bought my brothers and I for Christmas that works great. You can purchase these at many kitchen places, but my came from Bass Pro Shop.

Beer in the Rear Chicken
By Lane

1 (3-pound) chicken
Olive OilSeasoned salt, Lawry’s is what I use 1 tsp. garlic powder
Salt and pepper1 (12-ounce) can beer, whatever will do1 sprig Rosemary
1 spring Thyme

If you are using a charcoal grill, get coals ready.

Wash the chicken and pat dry with paper towels. Coat the chicken in olive oil, wash hands. Place all seasonings in bowl and stir around. Coat the chicken with the seasonings and be sure to really rub the seasonings into the meat, wash hands.

Pop open the beer, take a drink…then insert the thyme and rosemary spring into the beer can. Place the beer can into the cavity of the chicken. Place on grill and cook for about 48 minutes (Be safe and use an instant read thermometer. Turn the chicken around if necessary.