Evil Bunnies

No doubt if I were to tell that there is a Rex Rabbit and a New Zealand White Rabbit wandering in and out of my yard, this is what you would think of. Your next thought would probably be "awwwe they're so cute and cuddly looking" NOT SO! These bunnies are pure evil!! These rabbits have driven me to fits of running around the side of my house waving my arms and screaming like a mad woman. It was apparently the "non-thought" of my neighbor that we live on a farm and it is perfectly natural to just open the cage of ones rabbits one day, and simply turn them out into the neighborhood. A small neighborhood I might add, that is a direct offshoot of the highway. Needless to say I have waged war on these bunnies



This was my morning ritual...until yesterday.


I embarked on a quest to the massive keep that is Home Depot, to acquire the necessary materials for a Hoophouse!


Which after really not as much money as I was thinking it would cost, (and only about an hour of work) resulted is this lovely enclosure for the hard work and patience that is part of my garden.

There is netting over the pipe, that you probably can't see.



Comer!

Rosemary Chops w/ Grilled Apricot Sauce & Seared Asparagus

This is one of those dinners where I had absolutely no advanced plans, and was just "flying by the seat of my pants". It came out very nicely if I do say so myself. It's a bit early for Apricots (and normally I would wait a little longer) however these smelled so tasty when I walked by them that I couldn't resist picking a couple up. All of the herbs are from my garden that has recently been plagued by evil rabbits...post about them to follow.
Anyways...I digress, as is normal for me. Without further adieu, I give you......DINNER!



EQUIPMENT
Grill Pan (you can of coarse BBQ these outside)
Tongs
Cutting Board
Sharp Knife
Immersion Blender
Small Glass Bowl



CHOP INGREDIENTS
Oil for pan
2 Pork Chops (bone in or boneless, I had boneless on hand this time)-room temperature
3-4 Sprigs Fresh Rosemary
Salt
Fresh Ground Pepper
2T. Melted Unsalted Butter
3T. Fresh Minced Chives


APRICOT SAUCE
2 Apricots, halved and pitted
1.5t Honey


Turn oiled grill pan to medium heat (this can very if you're chops are very thin, I happened to have VERY thick chops so I didn't want the outside to burn but wanted a nice "crust")
While pan is coming to temperature, generously salt and pepper your chops on both sides. When pan is warm lay down the rosemary sprigs directly on the grill pan.


Let them sit for a moment until you just begin to smell them, then place your chops directly on top.

Now, at this point I must apologize because I did not once look at the clock to see how long cooking was taking. It's a very bad habit of mine since these recipes are posted for people to make at home if they so chose. SO, since I don't time things these times will be an estimation. Pork should be cooked to 145 degrees internal temperature. Back to the recipe.
Cook the chops about 8 minutes per side. Once both sides of your chops have been cooked, flip them back over to the original side.

Melt your butter and stir in the chives. Spoon this delectable mixture on top of each chop so the flavors soak in and it just drips down onto the pan.
You may now put your apricots on the pan. By putting them on the same pan after the seasoning and flavors from the chops have begun to secrete, you are adding all these wonderful flavors to your apricots. Cook them (flipping as needed) until soft and slightly caramelized.

When chops reach an internal temperature of 145 you may remove them to a plate or cutting board and allow them to rest for about 3 minutes, before cutting into them to enjoy.
While your chops are resting, toss your apricots and honey in an immersion blender and blend until smooth. Your sauce is finished!



ASPARAGUS SIDE
1T Olive Oil
Handful of asparagus, trimmed
Salt
1T Each - Fresh Chopped Cilantro and Chives
2t Fresh Chopped Oregano

Heat your pan to medium to medium-low eat. Add in oil just as pan is coming to temperature. Toss in your asparagus and salt, stirring occasionally (so as to prevent them from burning) and cook to desired texture. When you are just about to remove your asparagus, turn off the eat and throw in all your herbs and toss a few times to evenly coat. Serve them along side your chops.



Comer!

Personal Pizzas

BBQ Chicken Pizza


I know you have all had that day when you look in the fridge and say "I have no food!" When in all actuality you have plenty of things to eat...they just may be odds and ends and leftovers you're pretty tired of. Well let me tell you, if you have flour, salt, yeast, sugar and water...you can make personal pizzas out of what is in the fridge. I made three separate pizzas with what I found in my fridge and it gave a whole new look and flavor to my dull leftovers.



Kale and Kalamata Olive Pizza with Parmesan Cheese




Pulled Pork Pizza



EQUIPMENT
Stand Mixer (Large glass bowl and wooden spoon if you don't have a mixer)
Glass Measuring Cup
Individual Pizza pans, Large Pizza Pan or Baking Sheet (Just depends on what you have available)
Knife
Cutting Board


PIZZA DOUGH INGREDIENTS
3C. All Purpose Flour
1pkg Yeast (2.5t)
3t. Salt
1T. White Sugar
2T Oil (I used olive because it's what I have)
3T. Fresh Chopped Herbs, one each- Parsley, Oregano and Chives
1C. Warm Water


Mix flour through herbs together in mixer or large bowl. Add in oil and water and mix until all combined. Turn out onto very lightly floured surface, and kneed until everything is just combined nicely and there are no flour spots, or wet spots from the liquid.
Divide dough into desired size (depending on size and quantity of pizzas)
Roll out dough as thick or thin as you would like. I myself prefer and nice thing crust, so I roll it out to about 1/4" It will puff up a bit in the oven...remember it has yeast.

Preheat oven to 375

While the oven is preheating prepare your toppings. Keep in mind these toppings are things I already had in my fridge from previous meals. Pizza is only as restricted as your imagination. Have some fun with it.
When oven has preheated, I like to cook my crust (puncture it with a fork a couple times) for about 10-15 minutes with nothing on it, to insure that the crust does not get soggy on the bottom once the ingredients are added.

BBQ CHICKEN PIZZA
Chicken breast with peppers and onion cooked in chili powder, garlic, salt and cummin
Pepperjack Cheese
BBQ Sauce

Slather the crust with BBQ sauce, top with your chicken, peppers and onions, and cover with desired amount of cheese.
Bake for about 20 minutes.


PULLED PORK PIZZA
BBQ Sauce
Previously cooked pulled pork
Caramelized Onions
Pepperjack Cheese

Slather crust with BBQ sauce and top with pork, onions and cheese.
Bake for about 20 minutes.


KALE AND KALAMATA PIZZA
Olive Oil
Shredded Fresh Kale
Caramelized Onions
Sliced Kalamata Olives
Parmesan Cheese
Fresh Chopped Chives

Brush some olive oil on the crust. Arrange kale and onions on top of the crust, sprinkle on your olives and bit of fresh herbs and parmesan cheese.
Bake for about 20 minutes.


I realize these recipes are a bit vague, but they are more for ideas than a strict guideline to follow. Have some fun with the toppings and don't be afraid to experiment.


Comer!

Really Easy Shortbread

Though I don't generally have a sweet tooth (I'm a savory person myself), I have a serious week spot for shortbread cookies with a good cup of coffee or black tea. My first ventures into shortbread were an absolute disaster! I'm not even sure what happened...well to be honest I probably wasn't paying attention and let the butter get way too warm. Anyway, I am happy to announce that this recipe is incredibly easy, and you can even make the dough and stash it for later in your fridge or freezer. Genius for when you have those cravings or last minute company.


EQUIPMENT
Stand Mixer (or large bowl and hand mixer)
Measuring Cups
Measuring Spoons
Spatula
Wax or Parchment Paper
Plastic Wrap
Baking Sheet


INGREDIENTS*
1 1/2C. Unsalted butter, at room temperature
1 1/3C. Sugar
2t. Salt
3 Egg Yolks
2T. Vanilla
Inside Scrapings of 1/2 a Vanilla Bean
3 3/4C. Flour


In a mixing bowl, combine butter, sugar and salt. Cream on medium speed until well combined, about 2 minutes. One at a time add egg yolks, mixing until incorporated after each addition. Add the vanilla extract and vanilla scrapings. Scrap the bowl with a spatula to make sure you get everything off the sides and mixed in.

Turn the mixer off and add the flour. Turn the mixer back on to low speed and mix until flour is completed incorporated. Working on wax or parchment paper, form the dough into four 10-inch logs 1 1/4" in diameter; wrap in plastic wrap and chill at least 30 minutes.

Preheat oven to 350 F.

Cut log into 1/2-inch rounds. If desired you may dip one side of the dough round in fine sugar. Arrange cookies 2 inches apart on un-greased cookie sheet.
Bake until golden brown, about 15-20 minutes.
Cool on wire rack and enjoy.


*If you would like to try something different add 1 1/2-2t of the following to your dough, before you shape it into logs.
Lemon or Lime Zest
Food grade lavender
Rosemary
Cardamom

Basically play with it and have fun. If you're experimenting you can always divide your dough and add different things and amounts to different logs. Make sure you write down whatever you do so you know what works and what doesn't work. Don't be afraid to fail, for if we do not fail once in a while we can not truly succeed.


Comer!

Lemon Bars

Before I get to this wonderfully tasty (and easy I might add) treat, I really must apologize for large lapse in time in between postings. It was due to some serious user error, which is all ironed out and functioning now.


EQUIPMENT
Mdm Saucepan
13x9x2 Glass Dish
Glass Measuring Cup
2 Mdm. Glas Bowls
Whisk


SHORTBREAD BASE
1 1/2 Sticks unsalted cold butter
2C. Flour
1/2C. Light brown Sugar, Packed
1/2t. Salt

Preheat oven to 350 F.

Cut butter into 1/2-inch pieces. In a food processor (for least messy results, I just used my hands in a plain old bowl) combine all ingredients until mixture forms lumps. Sprinkle mixture into baking dish. Press down evenly on the bottom. Bake in the middle of the rack for about 20 minutes.
While the base is cooking, get going on your lemon mixture.


LEMON CURD
4 Eggs
1 1/2C. Sugar
3/4C. Fresh Lemon Juice
1/3C. Flour

In a bowl, whisk together eggs and sugar until well combines. Stir in the lemon juice and flour, mix well until all combined. When shortbread is removed from the oven, pour your lemon mix over the top, and return to oven. Reduce heat to 300 F and bake for 30 minutes, until lemon is set.

Cool completely in the pan, on a cooling rack before cutting into them.
Cut them into desired size, arrange on plate and dust with a little powdered sugar. Serve them with fresh raspberries, and you now have an easy perfect summer dessert.


These will keep, covered in the refrigerator for 3 days.


Comer!

Easy Fried Chicken w/Mushroom Gravy

This isn't your typical fried chicken, it's more like fried chicken meets chicken strips. The more adult version of the childhood favorite. I like to soak my chicken in buttermilk overnight, so it's nice and juicy and with a little extra flavor.
You can make this recipe without soaking it of coarse, if it's a meal you get home and decide to make on the fly just skip the buttermilk step. This recipe calls for dry white wine (for the gravy), now I'm not much of a white wine drinker so I have found it best (so you don't waste your money or the wine) to get the little bottles of Chardonnay that you can find at any little market. The size gives a tad bit over what you need, but they usually only cost $2-3 so you don't have to feel bad about tossing the last tiny bit...or you could use the last little bit to make a vinegrette or some sort of dessert sauce.


EQUIPMENT
Medium Glass Bowl
Plastic Wrap
Deep Cast Iron Pan (electric fryer is fine too)
Shallow Bowl (for dredging)
Tongs
Spider* (slotted spoon is fine)
Clean Plate
Paper Towels (or kitchen towel as long as it isn't terry cloth and doesn't smell funky)
Cutting Board
Large Saute Pan
Sharp Knife
Whisk
Wet Measuring Cup (at least 1 cup size)
Small Glass Bowl
Tablespoon
1/4 Cup


INGREDIENTS
3 Boneless-Skinless Chicken Breasts
1 1/2C Buttermilk
1-2C Seasoned Bread Crumbs (you can of coarse season your own, this is just the quick way)
3-4C Peanut Oil (my preferred frying oil)
Salt
Pepper
2Tbl Unsalted Butter (salted is fine, unsalted just allows you to control the salt)
1 Shallot, minced
3 Cloves Garlic, Minced
1C Dry white wine
2 1/2C Chicken Stock (feel free to add more or some water if it's too thick)
2 1/2Tbl Flour
1/4C Heavy Cream
Mushrooms...the amount is completely up to you, depending on how "mushroomy" you would like the gravy. I used 4 large cremini mushrooms.



*Before you begin cooking!! If you don't know what a Spider is (the kitchen verity, NOT the 8 legged friend) here is a picture. It is a Japanese tool used mostly for Tempura, it is a wonderful tool that can be used in any cuisine. They are inexpensive as well and readily available.


On with the cooking.

So, if you are planning on soaking your chicken overnight here's the skinny. Trim and rinse your chicken and pat dry, cut it into nice thick strips (chunks are fine too) and submerge in buttermilk in a glass bowl. Cover with plastic wrap and leave in fridge overnight, you can even put it in the fridge in the morning before work and pull it out that night.

Heat your cast iron skillet with the oil, on medium heat.

While the skillet is heating up prepare your shallots and garlic, set aside. In a large saute pan, melt butter in medium heat. When butter is melted toss in shallots and garlic, cook until just softened (about 2 minutes) then add in wine. Allow wine to cook down by half (if you don't let the wine cook down you will end up with a very harsh flavor). While Wine is reducing, in a bowl whisk together flour and whipping cream and set aside. When wine has reduced whisk in chicken broth and bring to a boil. Lower heat to medium low and whisk in flour/cream mixture, make sure to whisk well to get out all the lumps. Allow this to simmer for 10 minutes or so, stirring as needed. While your gravy is simmering remove chicken from buttermilk and wipe of excess, do NOT rinse the chicken. Pour bread crumbs in shallow bowl with some added salt for flavor. Your oil should be hot and glistening by now. Dredge chicken in bread crumbs and carefully add to skillet (do not crowd pain, cook in batches if needed). Cook chicken for 8-10 minutes, flipping chicken halfway through. If your oil is sputtering and flying about, it's WAY to hot and will burn your chicken on the outside leaving it raw in the middle..
While chicken is cooking clean and slice your mushrooms and add to the gravy. They will cook through with the gravy on medium-low heat, stirring occasionally to avoid clumping. If the gravy begins to bubble, just turn it down a bit.
When chicken is cooked, use your spider (or slotted spoon) to transfer chicken to plate with paper towels to drain excess oil.


Now you may plate your chicken, and pour some lustrous mushroom gravy over the top and serve with the side of your desire.


Comer!

Chicken "Cacciatore"

Sometimes you just have to mess with the classics. I'm sure a true blooded Italian would scoff at me calling this Chicken Cacciatore, but it was the elements of it if no the exactly ingredients and rules. Not the quickest dinner...(especially when you are drinking wine and bullshitting with your roommate) but it is tasty and not difficult at all.


EQUIPMENT
Lrg. Pan with Lid
Cutting Board
Sharp Knife
Wooden Spoon or Spatula
Liquid Measuring Cup
Fingers....for measuring herbs of course.


INGREDIENTS
Olive Oil
6-8 Boneless-Skinless Chicken Thighs (breasts are fin, I just happen to be a fan of dark meat myself)
Salt and Pepper
Flour for dredging Chicken
1 Bell Pepper, chopped (I like yellow or orange for the contrast to the tomatoes)
1 Onion, finely chopped (anything but red is fine, I prefer yellow)
3 Cloves garlic, fine (but roughly) chopped
3/4C Dry white wine*
2 (14.5oz) Cans Chopped tomatoes WITH liquid
1/2C Chicken broth, low-sodium so you can control the salt content
Couple pinches dried Oregano
2T Chopped fresh Basil


Heat a couple tablespoons of Olive Oil in large pan over medium heat, while pan is coming to temperature season your chicken with salt and pepper. Dredge seasoned chicken in flour to evenly coat, add chicken to pan being careful not to crowd (cook in two batches if need be) and cook till brown, about 5 minutes on each side. Set cooked chicken aside on a plate.




Add onions, peppers and garlic to the pan (add a bit more oil if need be) and cook until onion is just soft, add a couple pinches of salt.



Add wine and cook until reduced by about half, roughly 8-10 minutes. When wine is reduced down add in tomatoes (with it's liquids) chicken broth and Oregano. Stir together, add chicken back into pan and cover. Simmer for 30 minutes.

Serve with a bit of fresh chopped Basil on top.


*If you aren't much of a white wine drinker, don't go buy and entire bottle for this recipe. Get one of the little Bota Boxes or any other wine that comes in those little tetra packs. Those wine's are great for cooking and you won't waste you money or the wine!


Comer!