Author: fromtherecipebox11

Chicken Pot Pie Attempt # 1

I’m currently housebound, so I’ve been catching up on cookbooks and cooking shows. I love, love, love chicken pot pie, so I’ve been focusing on that. Several ideas were totally different, i.e., shredding chicken and placing it in the serving dish and putting white gravy over the top. I didn’t see a recipe that rocked my world, but I will persevere.

I’m trying to change my cooking habits a bit. If I roast a chicken on Monday, I could make this on Tuesday. Same works for Pork Tenderloin, Salmon, Steak, etc. I love cooking with leftovers. I’ll keep you posted as the ideas progress.

Currently, I’m working on this idea using my cute Lodge cast iron pans. Pictures will follow.

My pans are 6 1/2 inches in diameter, so I’m using that much chicken

I’m using precooked chicken

White gravy:

Make a white roux using

1/4 cup of butter melted

1/4 cup flour stirred in and cooked until flour taste is gone.

1/2 to 1 teaspoon dried mustard.

Add S & P to taste.

2 cups milk, added slowly and cooked.

I like vegetables, so I add peas and broccoli. Add your choice or leave them out.

Pour over the top of the chicken.

Bake at 350 degrees for 20 to 30 minutes.

*****From the Recipe Box:

We eat much chicken, so this is a nice addition to the rotation.

Add a bullion cube to the gravy if you want a more intense flavor.

If you like a lot of gravy, double the milk amount.

****From the Recipe Box:

McCormick even makes gravy packets if you’re feeling lazy.

Panko and melted butter mixed together add a nice crunch if added before baking.

and remember: Sometimes memories sneak out of my eyes and roll down my cheeks. Big kiss, Lynn

Nectarine Cake

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We’re going to friends house for dinner. G wants to bring one of his favorite cakes….nectarine. This is G’s favorite fruit. I have a feeling if you asked everyone in the country their favorite fruit, no one but G would say nectarines. That’s one of the sweet things about him.

This cake is super simple. I love exploring the Internet, looking for good ideas. This is one from several years ago. On-line, it’s called Plum Torte. See, I can never leave well enough alone.

1/2 cup softened butter

¾ cup granulated sugar plus 1 to 2 tablespoons to be sprinkled on before baking

Cream butter and sugar in a large bowl of an electric mixer until fluffy and light in color.

2 eggs

Add eggs, 1 at a time, scraping down after each addition.

1 cup flour

1 teaspoon baking powder

½ teaspoon kosher salt

Combine flour, baking powder and salt in small bowl.

Add dry ingredients to wet ingredients, mix until just combined.

Spread in a lightly greased 9 inch springform pan.

Nectarines. 2 to 3 in all depending on nectarine size, sliced

2 teaspoons lemon juice

1 teaspoon cinnamon

Arrange cut nectarines on top of batter, skin side up, covering batter.

Sprinkle with lemon juice, then the cinnamon and then the remaining sugar.

Bake at 350 degrees, until cake is golden, approximately 45 to 50 minutes.  Cool before serving.

*****From the Recipe Box:

This is a simple cake and you will love it. It’s easy to assemble and really good to eat.

and remember: There will never be a day I don’t think of you. Big Kiss, Lynn

Creamed Spinach…don’t judge me

When I was younger, one of the most popular cartoons on TV was Popeye. My little brother wanted to be Popeye when he grew up. He was constantly begging our mom to buy him canned spinach even though she knew he wouldn’t eat it.

Finally, the big day came. Mom bought spinach. She went to heat it up, but P said no, Popeye ate it straight out of the can. In the hopes of teaching someone (my brother) a valuable lesson, she opened the can and P took a huge bite. It did not go down well. He immediately threw up all over the kitchen.

So, what have we learned here? Listen to your mama and don’t eat spinach straight out of the can. Eat it like it is served at the fancy steakhouses. Pretend you are part of the Rat Pack.

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This may be an acquired taste.

creamed spinach in pan unmixed

bowl of creamed spinach

Ingredients

  • 1 pound fresh spinach or 10 oz frozen spinach, thawed and squeezed dry
  • 1 teaspoon olive oil
  • ¼ cup onion minced
  • 1 tablespoon butter
  • ⅓ cup heavy cream
  • 2 ounces cream cheese
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon seasoning salt
  • black pepper to taste
  • Wash and dry spinach if using fresh. Remove any tough stems and roughly chop.
  • Cook spinach in a pan with olive oil over medium heat until wilted and cooked through, about 3 minutes. Remove from pan and place in a strainer to drain.
  • Add onion and butter to the pan and cook on medium low heat until onion is softened. Add remaining ingredients and bring to a simmer while stirring until smooth. Simmer 1-2 minutes or until thickened.
  • Squeeze any excess moisture out of the spinach. Add back to the pan and stir to combine. Heat through and serve

*****From the Recipe Box:

G did not like this, not even a little bit.

I know it’s a lot of work for a side dish, but what the heck. Make it when you have time.

I like it over a baked or mashed potatoes.

Like I said, don’t judge me, it’s really good.

and remember: Stop wasting your life away doing nothing. Big kiss, Lynn

Ina’s Baked Eggs

1/4 teaspoon minced fresh garlic

1/4 teaspoon minced fresh thyme leaves

1/4 teaspoon minced fresh rosemary leaves

1 tablespoon minced fresh parsley

1 tablespoon freshly grated Parmesan

6 extra-large eggs

2 tablespoons heavy cream

1 tablespoon unsalted butter

Kosher salt and freshly ground black pepper

Toasted French bread or brioche, for serving

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)

  • Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread

  • *****From the Recipe Box:

The eggs keep cooking when you take them out of the oven. Next time I’ll cook them for about 3 minutes. I want to keep them runny. I also don’t like how dark the herbs became.

I bought these cute 6 1/2 inch Lodge cast iron fry pans from Amazon, They’ve come in quite handy.

and remember: It’s often better to beg for forgiveness than ask for permission. Big kiss, Lynn

Short Ribs

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G went to Costco alone the other day. This is always a mistake. He finds treasures that I would never look at. This time it was short ribs.

I’ve never cooked short ribs before, so first I had to find a recipe. Thank you Al Gore for inventing the Internet. What would I do without you?

  • cooking spray
  • 3 ribs celery, sliced
  • 2 carrots, sliced
  • 1 onion, chopped
  • 3 cloves garlic, smashed
  • 5 pounds beef short ribs
  • salt and ground black pepper to taste
  • 1 (10.5 ounce) can condensed beef consomme (such as Campbell’s ®)
  • ½ (10.5 ounce) can water
  • Step 1 Prepare a slow cooker crock with cooking spray.
  • Step 2 Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consommé and water into the crock.
  • Step 3 on High until the ribs are fork-tender, 5 to 7 hours.
  • Step 4 Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
  • Step 5 Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.

*****From the Recipe Box::

I made short rib sandwiches with the meat. I don’t like my meat too fatty, so this was hard for me. I did a lot of separating.

I didn’t have any beef broth so I just used chicken broth.

I don’t think I’m a fan. G wouldn’t commit to them either. I think it will be awhile before we do them again. If I do it again, I will use Asian spices.

and remember what Albert Einstein said: Learn from yesterday.  Live for today.  Hope for tomorrow.  and the most important thing:  never stop questioning. Big kiss, Lynn