Chicken Broccolini

 This wonderful recipe, a family favorite, is the brain child of SP. I literally crave this recipe often but living in rural Maine I can't always get the main ingredient: broccolini. 

Ingredients

2 pounds chicken breast, sliced thin (in half length wise)

flour

eggs

Panko

1 large bunch broccolini

3 cloves garlic

1/2 cup Spanish olives, sliced

1 teaspoon corriander

1 teaspoon cumin

1 cup white wine

Process

1. Flour, egg, and Panko the chicken breasts. 

 

2. In a large pan with a little oil, start cooking the chicken breasts. 

 

 

 

 

 

 

 

 

 

 

 

 

3. While the chicken cooks, steam the broccolini in the microwave for about 5 minutes. 

 

4. When chicken is done, remove from pan. 

5. Wipe out pan and saute the broccolini and garlic for roughly 5 minutes. 

6. Remove broccolini and place chicken into the pan. Place broccolini over the top. 

7. Sprinkle generously with the cumin and coriander. 

8. Add olives and wine. 

 

 

 

 

 

 

 

 

 

 

 

 

 

9. Cover and steam for roughly 5 minutes. 

Enjoy!

Mediterranean Burgers

 We have friends who don't eat anything with four legs, so we made this with turkey, however you could make this with whatever ground meat you choose. We originally  found this recipe on Budget Bytes but have played with it a bit.

Ingredients

Burgers:

1 lb (or more) ground meat

1/3 cup chopped sun dried tomatoes

1/4 cup red onion, minced

1 cup (or more) fresh spinach, chopped

1.4 cup feta crumbles

1 teaspoon oregano, fresh is best

1/2 teaspoon garlic powder

1/4 teaspoon salt

1 Tablespoon oil (preferably olive)

Burger buns and slices or cucumber for serving

Sauce to go on buns:

1/4 teaspoon garlic powder

1/4 teaspoon dill

1/4 teaspoon salt

1 small plain Greek yogurt

1/2 Tablespoon lemon juice

Directions

1. Make the sauce by mixing all the ingredients together in a bowl. Refrigerate until ready to serve. 

2. Prepare the burgers by combining all the ingredients. Mix well. 

3. Form into burger patties - it should make 4 or 5. 

4. Sear each burger in a pan  for 2 to 3 minutes on each side. 

5. Finish the burgers on the grill. 

6. Serve burgers on the buns with sauce and sliced cucumber.

Grinders

I spent large parts of my childhood in Stonington, CT, as we owned a house on Water Street. I won't tell you the number but last time I checked, the historically salmon colored door was now blue. One of my favorite memories was to be sent down to Camacho's to pick up our order of grinders and spend $1.00 on penny candy. The grinders were amazing and we ate them everywhere - at home, at the beach, at the point, at the light house, or at the Wad Club. Sadly, Camacho's is no more (now a jewelry store), and I have never been able to find a replacement in all my searching. Then we moved to Maine and when I asked for a grinder, I was handed a pepper grinder. Back to the drawing board it was. I finally gave up looking and decided to make up my own close-as-I-could-get version. It's still not the original, but it satisfies the craving. 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

A baguette or two, or a loaf of French bread or even Italian (the bread is the hardest part to match)

Mayonnaise (always use Hellmann's)

Italian Dressing (Originally it was a red wine vinaigrette but I haven't found a close match yet)

Iceberg lettuce, shaved thin

Tomatoes, sliced thin

Provolone cheese slices

Genoa salami slices

Mortadella slices (if they don't have it use Capricola)

Ham slices

Process

1. Cut bread in half lengthwise. 

2. Coat top half with generous amounts of mayo. 

3. Coat the bottom half entirely with Italian dressing. 

4. Start layering your meats and the cheese. 

5. Top with tomatoes and the thinly shaved lettuce. 

6. Close the sandwich and press together. 

7. Carefully slice into needed sizes. 

Enjoy!

Curried Cauliflower Pickle

 This Indian pickle is a favorite dish of mine to make and can. It is a delightful appetizer at my Indian dinners. It is from one of my favorite cook books, Put 'em Up, by Sherri Brooks Vinton. 

This recipe is made every year and is also the primary reason I grow cauliflower in my garden now. It's not a vegetable I have had a love affair with, that is, until I found this recipe. 

Yum!

Daughter's Chicken and Dumplings Dinner

 I was so excited a few weeks ago when Daughter came to me with a recipe she wanted to make. She said she found it on TicToc but went to the effort to write it out and asked to make it with me. It was a proud Mom moment for sure. 

Ingredients

4 chicken breasts, cleaned and roughly cut into chunks

1 white onion, chopped

salt and pepper

1 teaspoon sage

2 cans cream of chicken soup

32 ounce carton chicken breast

1 container Pillsbury Grands, each quartered

1 bag mixed frozen vegetables

Directions

1. Plug in Crock Pot and turn to high. 

2. Place onions and chicken in Crock Pot and mix. 

3. Season with salt, pepper, and sage. 

4. Add soup and broth and stir to mix. 

5. Cook on high for 4 hours. 

Excuse my blurry photo at this stage

 

 

 

 

 

 

 

 

 

 

6. After 4 hours, shred the chicken with a fork until it is all broken up. 

7. Add the dough and veggies to the Crock Pot. 

8. Cook on high an additional two hours. 

Spoon into bowls and enjoy!

Russian Sour Cream

 " Rub bowl with cut lemon - it must be moist not wet . Pour in amount of cream needed and set in warm place for several hours. "

OK

Ratottoille Niscoise

 " Cover bottom of a frying pan with olive oil. Cur up all veg into it. 3 large onions, 2 zucchinis, 1/2 an eggplant, 1 pound tomatoes - seedless with some skins, 1/2 green pepper, lots of garlic, salt and pepper, red pepper, one hot pepper (or strip), a little thyme, rosemary, and parsley. Cook over hot fire for one to two hours. Can be served hot or cold. Cooked rice may be added. "

String Beans Bretonne

 "Cook diced onions in butter until golden. Add a little flour. Stir and moisten with stock. Bring to a boil, season with salt and pepper. Add cooked beans with a clove of crushed garlic to the sauce. Sprinkle over chopped parsley. "

Stuffed Squabs with Nuts

 

 

 

 

 

 

 

"Brown - put in casserole with gravy and water - sherry - bake for one hour - . Cover"

The hand writing is weird on this one and not one I can say I recall. 

As a recipe, it is basically you take your squab and stuff it with nuts and then follow the disjointed sentence above.

 Hmm...

Iced Strawberries

 " Hull strawberries. Add 3/4 pound powdered sugar to each pound of strawberries. Place in deep glass dish with layer of sugar between each layer of fruit. Pour over 1/2 cup and fruit juice. Place in refrigerator for an hour and a half. Remove, sprinkle with shaved ice and then more powdered sugar. "