Fried Artichoke Hearts

I love fried things. Seriously. It's like hot oil magically transforms anything into a tasty treat. Last night I was stumped as to what I was going to fix for dinner, and then it hit me: fried artichoke hearts. I know what you're thinking...isn't that an appetizer? Yes. Yes it is. But since I was just cooking for me last night, I broke the rules! Here's how to make them:

Fried Artichoke Hearts

1 cup flour
1 cup light beer
1 tsp salt
1 can quartered artichoke hearts
Canola oil

1. Heat canola oil in deep pan over medium heat. When you dunk the end of a wooden spoon in the oil and it bubbles immediately, you're read to fry!

2. Whisk salt, flour and beer together to form the batter.

3. Dunk artichoke heart quarters in batter and add to oil.

4. Fry until golden brown, stirring occasionally to make sure both sides are cooking.

5. Drain on paper towels. Salt to taste and enjoy!

A little squeeze of fresh lemon juice really perks up the flavor, but isn't necessary. I only did half a can (everything in moderation, right?), but I looked at some lonely anaheim peppers in the fridge and decided to batter and fry a couple of those as well. It was awesome. A strange combination, but both good!

Chicken Piccata

I know there’s been silence over here, but things have been busy! Now that I’m in Dallas, I have plenty of time to think about recipes, try recipes and write recipes down. I thought I’d start with something I’ve come to be known for: chicken piccata.

Chicken Piccata

One of the most requested recipes from my family is my chicken piccata. My dad won’t order it in a restaurant because he likes mine more! And I can’t blame him. It’s delicious. But the secret is – it’s super easy to make. A little elbow grease goes a long way. If you want to impress someone, this is a great way to do it! Chicken piccata looks pretty fancy once you put it on a platter.

This particular recipe serves 4 – 6…depending on the appetites.

4 chicken breasts
1 stick butter
4 – 6 tbsp extra virgin olive oil
1 cup flour
1 – 1 ½ cups chicken stock
1 jar capers
1 bunch parsley
1 – 2 lemons
Salt and Pepper

• Lay chicken breast flat and butterfly.
  Butterfly: slice the breast in half horizontally – making sure to not cut it completely in half. It should open like a book.
  

• Pound breast flat.
  I like to cut the sides of a gallon freezer bag and pound the chicken between for easy clean up. You can use a heavy skillet, but the easiest is the flat side of a meat mallet.
  

• Season both sides of chicken with salt and pepper.

• Add salt and pepper to flour (to taste). Dredge the chicken, shake off excess flour and set aside.

• In a large skillet, melt ½ stick of butter and 2 tbsp extra virgin olive oil over medium to medium-high heat.
  I usually set it just above medium – not as close to medium high. I’ve also used an electric skillet to keep the heat even.
  

• Pan fry the chicken breasts until golden brown on both sides.

• While the chicken is cooking, zest one of the lemons and set aside.

• Drain the capers.

• Chop the parsley until very fine.

• When the last piece of chicken is cooked, add one cup of stock to deglaze the pan. Whisk sauce until it starts to boil.

• Add lemon zest and capers. If sauce reduces too much, add the reserved ½ cup of stock.

• Melt the remaining ½ stick of butter into sauce while whisking.

• When sauce comes together, add ¾ of the parsley and turn off heat.

• Add juice of the zested lemon.
  If the lemon isn’t very juicy, add the juice of two lemons.
  

• Slide the chicken back into the sauce and turn to coat.

• Arrange the chicken on a platter. Pour sauce over the top. Top with reserved ¼ bunch parsley.

That's it! I like to serve this with orzo to catch the sauce, but I've also served it with potatoes on the side and it was equally delicious.

a tasty snack

I tend to eat a lot on sundays. and not just in one sitting. there's something about a salty treat after waking up from a fabulous nap to get you going again. today, I decided on toasted garbanzo beans with red pepper, lime and garlic. here's how it comes together:

1 can garbanzo beans
1-2 tbsp olive oil
2 cloves garlic, minced
crushed red pepper flake
zest of a lime
1-2 tsp cumin
salt
pepper

1. rinse, drain and dry beans. [if you add them to the pan wet, they don't get as toasty]
2. heat olive oil over med-low to med heat.
3. add minced garlic and red pepper flake. [cook this slowly to release flavor without burning]
4. after 2-3 minutes add lime zest.
5. once the garlic is soft, toss beans in and combine. season with cumin, salt and pepper.
6. toast until desired done-ness [I like a mix of still soft and totally crunchy]

couldn't be easier, and it's a high fiber snack!

cook's notes: these can be flavored any way you like, but the pepper, garlic, lime and cumin really pop.

I'm back! hopefully...

so it's been awhile since my last post. I'd like to say I was doing something constructive, but mainly I've been super busy with life. I have a million posts in the works, but I thought I'd take this time to discuss waste not, want not.

I'm not the perfect homemaker - as evidenced by the current state of my home. however, I think I have the process of stocking the kitchen down to an art. unless you count being unable to keep enough hot pockets and frozen pizzas to please the boyfriend. I fail miserably at that.

anywho.

here are the steps I take to make sure I don't waste my time and money at the grocery store:

the day before:

1. review this week's local grocery store ads. if you have to shop at walmart (like myself), at least take advantage of their price matching. I especially use this when soda goes on sale at other stores. I really should invest in the dr. pepper brand because of how much we drink. price match has saved me many dollars.
2. inventory what you currently have. I know it sounds silly, but I like to keep a running list of what's in my freezer, fridge and pantry. and yes, I write it down. it helps when planning meals for the week and prevents pantry overload.
3. think about certain meals you want to make for the next week or two. what do you need to make those meals? what do you already have? start making your grocery list.
4. once you have dinners squared away (I like to think of the protein I want to use and build out from there), think about what you want for breakfast and lunch. continue writing your list.
5. quickly check the trash bags, storage bags, dish and laundry needs, and the bathrooms. write down anything you will run out of in the next week or two. add to the list.

dooms day

1. go to store. stand in line. shoot murderous daggers out of your eyes at everyone around you. [I don't know why I loathe going to the grocery store so much. but I always hate my life while I'm there.]
2. I like to know how much I'm spending along the way, so I keep a running total while I shop. if you like surprises, skip this step.

the day after

1. I usually shove everything in their respective places when I get home. the only item I properly put away is parsley. I take it out of the produce bag, trim the stems and place the bunch in water. but fresh herbs turn quickly. and that's the only reason why I'm not completely lazy after getting home from the store.
2. the next day, break down any large packs of meat you bought. I portion my ground beef, cube steaks, chicken breasts, etc. anything I'm not using the day of goes in the freezer.
3. I clean my produce and let it dry. then I put it where it should go.
4. pantry organization is next. [note: I first typed "panty organization". for those of you that know me well know that is another topic I could write about. but perhaps not on my food blog] just group like things together. tomato sauce, paste and other tomato products all go together. canned beans, boxed things, rice, pasta, blah blah blah. you get the picture.

I know this sounds like a hassle, but when you only buy things for the meals you intend to make you waste less food. if you're feeling extra organized, plan meals that can be rolled over into another meal. you save even more time and money!

I promise to post recipes again soon. this was just the easy way to get back in the groove.

scrambler

ohmygoodness. I just made the best scrambled eggs.

1 tbsp butter
2 eggs
1/4 cup shelled edamame
2 tbsp cream cheese, cubed
salt and pepper

1. melt butter over med-low heat
2. add edamame and cook for a minute or two
3. scramble eggs in a bowl, add to pan
4. stir when eggs start to set
5. add cubes of cream cheese, salt and pepper
6. remove from heat when eggs are done to your preference

seriously, these were so good. if my mom hadn't hammered into my head that more than 2 eggs per day were bad for me, I would have scrambled one more.

mother's day brunch

I have the best mom! and she doesn't even read this blog, so it's not like I'm sucking up :) for mother's day this year...or rather the day before mother's day...I made her a fabulous brunch. I had to slightly alter my menu because my local market stopped carrying puff pastry for the ham and cheese pockets, but they turned out delish anyway.

**ham and cheese pastries**

ham
swiss cheese
dijon mustard
packed croissants

1. preheat oven according to package directions.
2. unroll 4 croissants on a baking sheet.
3. spread mustard on bottom.
4. add desired amount of ham and cheese.
5. top with another croissant.
6. bake until done.

ohmygosh ya'll. these were so tasty. and so easy.

**yogurt and granola parfait**

vanilla yogurt
granola [or "just bunches" from honey bunches of oats works too if you don't want melody to call you "granola"]
frozen mixed berries
sugar
water
mint for decoration

1. heat frozen berries over medium low heat.
2. add a sprinkle of sugar and a dash of water.
3. boil for 5 minutes.
4. turn off and let cool.
5. once berries are cool, layer with yogurt and granola in pretty glasses.
6. garnish with a sprig of mint.

super duper easy, and also tasty. come on guys, you can totally pull this off!

**spinach and orange salad**

baby spinach
orange segments
cucumber, peeled and chopped
pine nuts, toasted
parmesan cheese
dressing:
1/2 cup light oil
1/4 cup orange juice
2 tbsp cider vinegar
1 tbsp sugar
1/4 tsp salt
1/4 tsp pepper

1. mix dressing together.
2. assemble remaining ingredients and mix.

mmm...this was so refreshing on the plate next to the ham and cheese pastries.

**"mimosa"**

orange juice
sparkling water

1. mix and enjoy.

usually I would add sparkling wine to this, but my mom doesn't drink. but feel free to "kick it up".

cook's notes: after eating this meal, my mom declared that she wanted to open a bed and breakfast. and my dad pointed out that she'd have to pay me for my services. I think the idea was immediately less appealing.

this really came together as a meal. maybe I will open a B and B some day.

music and meatballs

yesterday was stressful. after walking the dog in the much-needed sunshine, it was time to cook dinner. music always lifts my mood, so I blasted my library on random and let the universe decide what I would be dancing to in the kitchen.

I opened my freezer full of meat [thank you reasor's meat sale], and after a minute of deciding between chicken, beef and pork I settled on meatballs stuffed with cheese. I had leftover tomato sauce, and I hate to let things go to waste.

except the tomato sauce was moldy.

but I didn't know it until the meatballs were browning. [oh no!! SAUCE EMERGENCY!!! what will I make my sauce out of?] luckily I made some chicken stock the other day, and I had a random can of tomato paste. turns out if you whisk those together and add some basil and garlic, you have instant tomato sauce!

1 pound ground beef
1 egg
1 handful of breadcrumbs [start with less and add more if the mixture is too wet]
a smattering of seasonings. use what you like in your meatballs. I used:

• red pepper flake
• chopped garlic
• chopped parsley
• worcestershire sauce
• onion powder
• italian seasoning
• salt and pepper
• parmesan cheese

combine above ingredients together. you'll also need:

4 cubes of mozzarella
tomato sauce
olive oil
parsley
more parmesan

1. divide meat mixture into four sections.
2. stuff each meatball with mozzarella.
3. pack together tightly to keep it from falling apart.
4. brown over medium heat on all sides.
5. remove.
6. add tomato sauce. [if there is a lot of fat in the pan, soak it up with a paper towel and discard]
7. simmer until reduced a little.
8. add meatballs back in.
9. stir every now and then until the meatballs are done.
10. add parsley.
11. sprinkle with more parmesan.

cook's note: no pasta necessary! although a hearty helping of cheese and butter spaghetti wouldn't hurt... we just ate ours with crusty bread.