It was a crisp and very cool May afternoon in Grand Beach, Michigan. It was Thursday, the car was packed to the gills, and the GPS chirped happily when we turned into the driveway and surveyed our home for 4 days. Hurrying to see the docile blue waves gently lapping the shoreline, I wished instantly I was running along its edges. But that wasn't to be. My knees were just beginning to respond to the supplements I hoped would remove the agonizing ache in my joints. But it would all be okay. I was spending the whole weekend cooking. I could have command of an expansive culinary space that looked out upon a sapphire horizon. I would be surrounded by women who had known me for nearly three decades. I couldn't wait to unpack, put on my apron, and get to work. "Yes, Tricia. I will be there for our Beach Girl's Trip!" I had said last fall, quickly answering a heartfelt email from my lifelong friend who needed to gather all of her most special women together for a rendezvous at the water's edge. The condition was I wanted to be the chef for the whole weekend. I wanted to nourish all these friends; these women who have been my safety net for almost 30 years. She accepted my terms without hesitation.  The home was grand, which is an understatement. But then, isn't everything at Grand Beach? It provided a canvas that we painted with tastes and truth. Each of us bringing to the friendship and the table a different skill. Each of us sharing secrets that easily emerged once the first cork was dislodged and the first course served. As you might guess, I set about getting the lay of the "kitchen," so to speak. Locating the tools, arranging the food, and reviewing the handwritten menu I had scrawled only the day before so everything was poised for perfection.
Our first evening was simple, and full of flavor. Baked cod topped with a Blackberry Ginger Chutney made by simmering oranges and blackberries with ginger, a bit of champagne vinegar, red onions, and a knob of ginger. It was placed atop a puree of cauliflower scented with a hint of coriander, garlic, and cream, and served alongside a simple salad of dressed baby kale. It carried us through the night as we listened to the calm outside turn to a loud and satisfying spring storm and chose between a dessert of Texas sheet cake and delicious apple bars. Each bite represented a nudge up in dress size, but we were in no mood to be good!
  I love it when a Friday feels like a Sunday. Leaving the week behind for the sound of yawns and coffee flowing at dawn I arose early on day 2, took on the mantle of nourisher again, and began to chop the vegetables that would fill the personal omelet cups. With the smell of bacon filling the air, and grated cheese falling like lace, we prepped for brunch. Although the eggs were perfect, the star was the small heirloom carrots, sliced lengthwise and roasted in a 425 degree oven with rosemary and orange vinaigrette. After tossing cantaloupe with a hint of lemon and cinnamon it was time to bring on the hungry!
 When breakfast is at 10, and dinner is at 7, you need something in between to keep you vertical. After all, the wine was flowing along with the food, so our stomachs growled us into submission and we snack elegantly on a simple apple, celery and walnut salad with lemon herb dressing. It was served with quintessential southern deviled eggs featuring sweet pickle relish and peppadew peppers. Delish!
I'm not sure how we segued, but our plan to go out to dinner Friday evening was quickly voted down. Maybe the desire to eat in started with the first bite of chutney the night before. Perhaps it was the citrus on the roasted carrots at brunch. In any case, the unanimous cry was for me to cook again, and we would cancel our reservations at the swanky eatery 20 minutes away opting instead to gather all 11 of us around our little lake table. I love a 180 degree shift in food planning. It is my favorite thing to create a meal on the fly. Taking stock of our food inventory for the weekend, which included a few stand-by items, I knew I could put together our feast that night with just a few extra groceries. So after heading to the local market, I purchased some lovely ground turkey, and the ladies bought a few more bottles of wine, along with a bag of perfect Yukon potatoes. Nada decided she would make her famous crepes for dessert, and we were all salivating by the time the first appetizer was served.
By adding orange slices, a bit of balsamic, and some honey to bottled fig jam, I created a glaze for the flavorful Mediterranean turkey meatballs. Adding golden raisins to the meat insured moisture, and a last minute thought to bind the orbs with rice cracker dust since we couldn't find bread crumbs was inspired. We slow simmered onion and potatoes as our side dish. Then, while it was simmering, I was summoned to the dining room. It was there I would experience the biggest surprise in a long time. I was presented with an apron, signed by all, as a thank-you for nourishing them during our trip. I was so honored, so caught off guard, so danged excited! Ladies, we all know it. Nothing is stronger than a tribe of true friends!
 You know me. You know that while I was crying one eye out, I also had the other on the stove. I couldn't burn the meal served on the heels of my honorary apron ceremony! And since all had pitched in while I blubbered, dinner was a success! 
Wait, it's now day three and it is only Saturday! WOOHOO! More chances to cook, to nosh, and to make memories. I would make my famous scones along with fresh fruit, cook some sausage, and we would gorge like we hadn't eaten in days. (Or hours!) Good cinnamon, golden raisins, and just the right touch produced these prized scones. All I could think to say was, "tah, dah!!!
Do you feel you've gained 10 pounds just reading this blog entry? Well, don't stop now. Just loosen your waistband and keep reading. There's more to come. After a trip to Three Oaks, MI for Bourbon tasting and shopping, we settled into our last night of food. Since we felt stuffed, I decided on a meal that represented our affliction by serving spinach and artichoke stuffed chicken breasts, and a colorful side of brandy roasted root vegetables. 
Using some of the leftover sausage, and lightening the stuffing by adding a little yogurt instead of all mayonnaise, a simple meal became exquisite. I've long used spirits to help create a depth of flavor with roasted vegetables. If you don't like the taste, I suggest you try a little maple syrup and lemon zest with the oil and salt and pepper. Toss, spread out on a baking dish, and let them become jewels of perfection! As approach the end of this food journey, we close with a satisfying frittata, served with beautifully ripe fresh fruit and some of the remaining scones. Simple, flavorful, and celebratory. An apt closing for a culinary week that will long be remembered. Thank you ladies for your honesty, your willingness to be sous chefs, for keeping my wine glass full at all times, and for letting me bind our memories to nourishment and love. Over and out. Kitchen empty. Hearts full!
0 Comments
Liquid +Temperature +Love. = Success. Really. Poaching is one of the easiest methods for cooking meat. It is a technique that once mastered makes so many recipes elegant and worry-free. EVEN FISH. "Oh, sure, sure. You make it look so easy, Camine." Because it is... When I arrived at the market, I had planned to make almond dusted baked cod, but the cod at the market smelled fishy. Which, fresh fish should have no smell at all. Do you understand? There should be no odor other than a briny freshness. (Yes, I should do a blog just on choosing fish. Stand by!) So, then I had to keep looking. And when I saw this exquisite trout in the case, which was firm, and perfect, and FRESH, I thought how lovely it would be to poach it. Plus I already had coconut milk in my cart. Then I got all geeky and excited about flavors, (because coconut milk is such a great flavor vehicle.) So I decided I would add some mint and basil, and the perfect curry. And then sear some orange peppers with shallots, and... boy that butter lettuce or gorgeous! (By the way, found these filets and more at Sprouts in Ballantyne in Charlotte NC. Awesome place!)
Frequently, when I "experiment," I summon friends over to help sample my first-time creations. We just about fell off our chairs this was so astonishingly balanced and surprisingly complex. So much of that is because moist-heat cooking like poaching keeps dryness from entering the equation. The fat in the coconut milk holds on to the food, and emulsifies all the good stuff, offering a luxurious sensation of flavors you can't resist.  Just a couple inches below this gorgeous photo of simmering, steaming loveliness is your happy place to download or copy the whole shabang. Look good? Luckily all the "details" are in the recipe. Like the addition of the wilted shallots and orange pepper, and how starting with a little melted butter makes you a star. And why tri-color quinoa is as fun to say as it is to eat...and...and... Mint, Curry, Coconut Poached TroutServes 4 / Click Here to Download Printable Version  Photo courtesy Darlene Zamer 4 fresh trout filets, with skin on. About 1.25 to 1.5 lbs 4 T each finely chopped fresh basil, and fresh mint leaves 1 13.5 oz. can full fat coconut milk. (Lite can be used but it won’t work as well.) ¾ t high quality curry powder. I used Penzeys brand Juice of ½ a lemon, or about 2 t ¾ orange pepper cut into thin strips ½ small shallot cut into thin slices 2 T grape seed oil, or other light, high-heat oil 3 T salted butter Appx 2 t kosher salt and 1 t black cracked pepper 1 ½ C cooked tri-color quinoa Prep the trout by cutting through the middle of the skin holding the two opposing filets together, if connected. Pat dry. Season with salt and pepper. Set aside. Empty the coconut milk into a mixing bowl. Whisk to incorporate the fat and milk together if it has separated. Microwave for about 30 seconds to warm. Add about 2 T of the chopped basil, 2 T of the chopped mint leaves, the lemon juice, the curry powder, and a generous ½ t of salt and about ¼ t black pepper. Whisk well. Stir and set aside. In a large metal sauté pan, heat the oil to shimmering. Add the shallots and orange pepper and then lower heat to medium high. Stir until shallots are wilted and barely begin to brown. Remove and set aside. While pan is hot add the butter. When melted add the trout, skin side down to sear. Starting with the skin side down will make it easier to flip the fish. When you see a slight bit of opacity on the outside edges of the flesh of the fish, after about 2 minutes, gently flip the fish over with a long and wide spatula so that each filet stays intact. Lower heat to medium high, and add all but about ¼ C of the coconut milk mixture. (That’s just how it worked out! I didn’t need more…If you are adding additional filets and cooking for 6, you can use all of the herb-curry-milk mixture.) Let the fish poach in the liquid for about 4 minutes. To serve place a bit of the quinoa on the plate. I recommend a bit of a bowl-type plate like a bistro plate, because the sauce is thin and you don’t want it running away from the food. You want it floating there under the fish. Now place a filet on top of the quinoa, and then top with a serving of the peppers and shallots, dividing what you cooked evenly on all plates. Ladle the sauce that is in the pan over the fish letting it puddle at the bottom. Then garnish with the rest of the chopped mint and basil. -- Serve with a Pouilly-Fuissé, or dry Rosé. ©Recipe and Photo Copyright Camine Pappas, 2018. All rights reserved
As a young girl, my mother schooled me in the fine art of bow tying. "One should also be able to do it behind one's back." She cooed. A conquered talent which even today gives me great satisfaction. Now, when I'm leaning over the stove I'm confident those behind me view my neatly tied apron with a smile, insuring my wardrobe is in perfect harmony with my food. (Watch the video below, so you can learn, too!)
I know it doesn't matter. No one writes blogs about people who can't tie a perfect bow. Still, it's important to me. And it's important to this recipe. But before I launch into my first culinary meme, let's talk about what we use to tie bows: The ribbon. A simple adornment, ribbon-weaving is known to have been established near St. Etienne, France in the Loire Valley as early as the 11th century. That means there have been mothers teaching bow-tying for almost a millenia. That makes mentioning it, and basing my recipe upon its sinuous and delicate form, that much more valid. Enter the carrot. Simple, brightly colored, and tuberously honest. Now, enter the vegetable peeler. Why, beautiful ribbons can now be found everywhere! Their ability to adorn transcending the parlor and dress shop to arrive upon your plate. That's some serious harmony.
You can see the colorful nature of this dish. And because the ribbons of carrots are so thin, it cooks evenly along with the asparagus and the tomatoes, gently yielding to the increasing "poof" of the puff pastry. The result is simply gorgeous. And very, very tasty!
I have a thing about hearing a gasp from guests when I first show them my food, and again when they bite into it. Clearly, dazzling with ribbons is just in my nature. Thanks, Mom. <3 
Carrot Ribbon and Asparagus Savory Tart
Serves 4 to 6 / Click here to download printable version.
2 large carrots. You want carrots with girth.
8-10 thin asparagus spears cut into 2” pieces, cut on the angle 8 - 10 small cherry tomatoes, halved ¼ C sweet white onion sliced very thin ½ C grated parmesan cheese 3 -4 T good olive oil 1 ½ t kosher salt 1 t black pepper Handful of Italian parsley, chopped finely 1 sheet of puff pastry, thawed
Preheat oven to 425 degrees F.
Using a vegetable peeler, create long, wide ribbons of trimmed and peeled carrots until you have about 2 C of ribbons. Add them to a bowl with the asparagus, onion, and tomato. Add 2 T good olive oil and the pepper. Toss. Using a rolling pin, roll out the just barely thawed square of puff pastry to double its size. About 10” by 20”. Score a 1 inch border around the edge taking care not to cut all the way through. Arrange the vegetables on the puff pastry inside the scored area, evening out the vegetables so it all looks even. Sprinkle with the parmesan cheese. Bake for about 30 minutes or until the crust is lightly golden and good through. You want a good thin crust. When you remove drizzle the remaining 1-2 T of oil on top. Sprinkle with the kosher salt. Sprinkle the parsley on top. Cut and serve.
©Recipe and Photo Copyright Camine Pappas, 2018. All rights reserved.
I have a few rules when creating a recipe. One of them is the food I make has to offer at least one surprise in the mouth. Familiar tastes, sure, but it needs a kind of U-turn if you will from what you expected. There is nothing more exciting to a chef, or a wanna be chef, than seeing the person eating your food raise their eyebrows in surprise and exclaim, "...now that is really good! What's the other flavor I'm getting? ....(nom, nom...) yah..really good." Enter the sweet, easy to peel, pass-me-another-section-please mandarin orange.  Those cute little fruits are just my passion this season. Aside from their beautiful shape and color, I find myself thinking of ways I can use them in just about every kind of food there is. It's not difficult, really something orange, or orange flavor fits every ethnic expression, from appetizers, to main course foods, to desserts. And in this case I love using citrus fruits to make vinaigrettes. Zingy yet sweet vinaigrettes. Like the one in this Quinoa salad that uses Olive Crate's Honey Balsamic Vinegar, and Penzeys Singapore seasoning. Looking for a U-turn? This one is full of it. Click to read the ingredients of the Penzeys seasoning, and you'll want some NOW. If you Google benefits of orange oil, you get all kinds of exciting results. It claims to be an anti-inflammatory, an antidepressant, antispasmodic, antiseptic, aphrodisiac, carminative, diuretic, tonic, sedative, and a cholagogic substance. (Yeah, I didn't get that last one either. No worries...pass me another mandarin section, please..) The good news is, what I did create here met all my criteria. Yummy, blingy, (meaning danged gorgeous on your plate,) exciting flavors, and healthy as well. And since another benefit might be fighting Alzheimer's, you'll never forget to make this dish again and again and again... and again. RECIPE: Singapore Quinoa Salad with Butternut, |
 |  |
Of course the first is -- Super bowl: The receptacle that I place deliciousness in, so I can impress my guests at mega dinner parties. It is most likely too big for the dishwasher.
Scoop and score: That moment when peel your bread dough out of the bowl in one handful after rising and it is perfect in every way. (see photos above for clarification.)
Failed pass attempt: What happens when I carelessly toss eggshells from a distance into the trash, because I'm too lazy to walk them over 3 more feet. No first down for me.
Completion percentage: How I rate the success of my souffle-making prowess if one doesn't fall when removed from the oven. Hint. Mine is rising steadily. Heheheh...
Direct snap: The sound made when you crack the wrong bone while cutting up a whole chicken. And the sound you make when your head explodes because now both legs have been ruined.
Field goal: The best green salad ever!!!
Hash marks: Duh...those little criss cross indentations I place across each peanut butter cookie before baking them.
And finally -- Icing the kicker: Clearly they left out a word. Icing "is" the kicker when you make sugar cookies and know there's still something missing. #iwishthenflcouldspell
In spite of your horror at reading my glossary of confusing football terms, I present a few of my FAVORITE football foods for your culinary line of scrimmage!!!
Scoop and score: That moment when peel your bread dough out of the bowl in one handful after rising and it is perfect in every way. (see photos above for clarification.)
Failed pass attempt: What happens when I carelessly toss eggshells from a distance into the trash, because I'm too lazy to walk them over 3 more feet. No first down for me.
Completion percentage: How I rate the success of my souffle-making prowess if one doesn't fall when removed from the oven. Hint. Mine is rising steadily. Heheheh...
Direct snap: The sound made when you crack the wrong bone while cutting up a whole chicken. And the sound you make when your head explodes because now both legs have been ruined.
Field goal: The best green salad ever!!!
Hash marks: Duh...those little criss cross indentations I place across each peanut butter cookie before baking them.
And finally -- Icing the kicker: Clearly they left out a word. Icing "is" the kicker when you make sugar cookies and know there's still something missing. #iwishthenflcouldspell
In spite of your horror at reading my glossary of confusing football terms, I present a few of my FAVORITE football foods for your culinary line of scrimmage!!!
Artichoke Spinach Dip Bruschetta With Seared Sweet Pepper
Creamy and just a little heat, the addition of seared peppers makes it different and beautiful!
Click here to download printable version.
Click here to download printable version.
 |  |
1 small radius loaf of good French bread, sliced into quarter inch slices and toasted on each side under broiler
1 5.3 oz. container Greek yogurt
1 can small artichoke hearts, drained thoroughly, and chopped
1 C finely grated fresh Parmigiano-Reggiano cheese
2 heaping T mayonnaise
1/8 t thyme leaves
1/8 t rosemary leaves
½ t crushed red pepper flakes
½ C cooked spinach, all moisture pressed out, chopped
3 1/8” slices of white onion, diced small
Pepper
Juice from one lemon divided into 1 teaspoon and 2 teaspoons
1 large orange sweet pepper cut into long strips
1 T canola oil
Salt
1 T red wine vinegar
1/8 t allspice
1 5.3 oz. container Greek yogurt
1 can small artichoke hearts, drained thoroughly, and chopped
1 C finely grated fresh Parmigiano-Reggiano cheese
2 heaping T mayonnaise
1/8 t thyme leaves
1/8 t rosemary leaves
½ t crushed red pepper flakes
½ C cooked spinach, all moisture pressed out, chopped
3 1/8” slices of white onion, diced small
Pepper
Juice from one lemon divided into 1 teaspoon and 2 teaspoons
1 large orange sweet pepper cut into long strips
1 T canola oil
Salt
1 T red wine vinegar
1/8 t allspice
Toast bread, set aside. Preheat oven to 375 degrees.
In a large fry pan, heat the 1 T oil. Add the peppers and let sear on high heat. When there is charring on the peppers and they become a bit soft, add a bit of salt, and black pepper, then the lemon juice (first) and then the vinegar. Then sprinkle lightly with allspice. Let cook until lemon juice is reduced. Remove from pan and let cool in a bowl.
In another large bowl, combine yogurt, artichoke hearts, spinach, cheese, mayo, herbs, lemon juice, onion, red pepper flakes, and black pepper, (you don’t really need a lot of extra salt, as the parmesan cheese is salty, as are the chokes.) Add more mayo if it needs to be more moist. It should be VERY gooey and moist. Combine. Place all ingredients in a small casserole dish. Cook for 35 to 40 minutes, until edges are brown. Serve by spreading warm dip on bread and then topping with cool orange pepper slice.
In a large fry pan, heat the 1 T oil. Add the peppers and let sear on high heat. When there is charring on the peppers and they become a bit soft, add a bit of salt, and black pepper, then the lemon juice (first) and then the vinegar. Then sprinkle lightly with allspice. Let cook until lemon juice is reduced. Remove from pan and let cool in a bowl.
In another large bowl, combine yogurt, artichoke hearts, spinach, cheese, mayo, herbs, lemon juice, onion, red pepper flakes, and black pepper, (you don’t really need a lot of extra salt, as the parmesan cheese is salty, as are the chokes.) Add more mayo if it needs to be more moist. It should be VERY gooey and moist. Combine. Place all ingredients in a small casserole dish. Cook for 35 to 40 minutes, until edges are brown. Serve by spreading warm dip on bread and then topping with cool orange pepper slice.
Chicken Salad and Fig Wraps
Finger food gets elevated, and what could be quicker! Either home made or store-bought chicken salad in slathered on your favorite tortilla or wrap, add soft sliced figs, and for fun, a little honey and arugula. YUM.
 |  |
Goat Cheese Stuffed Baked Jalapeno Bites
Awww, they even have their own little handles! And handy they are. A simple vinaigrette with oil, lemon juice, salt pepper and mustard, along with fresh scallions and garlic are gently ladled on roasted jalapeno halves. Then stuff them with goat cheese, top with a cherry tomato, and dust with fresh thyme.
Take that to the end zone!
Take that to the end zone!
 |  |
Sausage Spinach Puff Pastry Wheels
Topped with Jalapeno Jelly
Easy as anything you'll ever make. If you can roll dough,
you'll have them watching you instead of the game!
Click here to download the printable version.
you'll have them watching you instead of the game!
Click here to download the printable version.
 |  |  |
½ lb. Jimmy Dean Hot Sausage, cooked and broken down (half the regular package)
½ C cooked chopped spinach, all water squeezed out. (I use the frozen kind. It is quicker.)
½ C 2% small curd cottage cheese
1/3 C fresh grated Parmesan Cheese
2 eggs, divided
½ t salt, ¼ t pepper
1 and 1/3 sheets of puff pastry
2 T flour
½ C warmed green jalapeno jelly
½ C cooked chopped spinach, all water squeezed out. (I use the frozen kind. It is quicker.)
½ C 2% small curd cottage cheese
1/3 C fresh grated Parmesan Cheese
2 eggs, divided
½ t salt, ¼ t pepper
1 and 1/3 sheets of puff pastry
2 T flour
½ C warmed green jalapeno jelly
Bring the puff pastry to room temperature, about 45 minutes thawing on counter. Thaw and use right away. Don’t want to thaw and then let it sit. While thawing, brown the sausage and set aside. Cook the spinach, drain, remove all moisture, set aside. (You can also use leftover cooked spinach and leftover cooked sausage. Just bring to room temperature. Then this is SUPER quick!) Mix the cottage cheese, 1 egg, salt and pepper, parmesan cheese. Then stir in the spinach to the cheese mixture and blend evenly.
Beat the second egg in a small bowl, set aside. Roll out the puff pastry, attaching 1/3 panel of the other puff pastry sheet to make the one sheet. Press seams so it won’t tear. Sprinkle with flour and roll it out to about 10% bigge,r or so that it is about 12 inches tall by 16-18 inches long. Spread the cheese spinach mixture atop the dough, spreading out to edges but leaving a 1.5” lip on each of the long sides for sealing and rolling. Then sprinkle with the cooked sausage. Starting from one end, carefully roll the whole thing lengthwise, meaning that the finished roll will be 12 inches long. When you get to the end, brush the inside width of the reveal with the egg wash, and seal well. Form carefully with your hands so everything is bound together but not squished. Cut into 1” wheels, using a sharp serrated knife for ease of cutting through the stubborn spinach. Should be 12 wheels.
Arrange on a large cookie sheet. Bake for 18 minutes or until golden brown on the bottom. Don’t overcook!
Serve atop a swirl of heated jalapeno jelly. Seriously, awesome!
Beat the second egg in a small bowl, set aside. Roll out the puff pastry, attaching 1/3 panel of the other puff pastry sheet to make the one sheet. Press seams so it won’t tear. Sprinkle with flour and roll it out to about 10% bigge,r or so that it is about 12 inches tall by 16-18 inches long. Spread the cheese spinach mixture atop the dough, spreading out to edges but leaving a 1.5” lip on each of the long sides for sealing and rolling. Then sprinkle with the cooked sausage. Starting from one end, carefully roll the whole thing lengthwise, meaning that the finished roll will be 12 inches long. When you get to the end, brush the inside width of the reveal with the egg wash, and seal well. Form carefully with your hands so everything is bound together but not squished. Cut into 1” wheels, using a sharp serrated knife for ease of cutting through the stubborn spinach. Should be 12 wheels.
Arrange on a large cookie sheet. Bake for 18 minutes or until golden brown on the bottom. Don’t overcook!
Serve atop a swirl of heated jalapeno jelly. Seriously, awesome!
It's been an incredibly long hiatus. Not from the kitchen, but from this place here, in front of my keyboard, writing down my musings about what feeding others means to me and sharing them with the universe.
I suppose we all have times in our lives when the rhythm of things is lost, or at the very least, suspended. We find ourselves, looking out the window to capture a quick view of the path ahead, only to find we're only on a completely different journey. Feeling that whatever distance we've traveled was wrong, we immediately get busy fixing it! But it wasn't wrong. No journey is wrong.
I suppose we all have times in our lives when the rhythm of things is lost, or at the very least, suspended. We find ourselves, looking out the window to capture a quick view of the path ahead, only to find we're only on a completely different journey. Feeling that whatever distance we've traveled was wrong, we immediately get busy fixing it! But it wasn't wrong. No journey is wrong.
 |  |
What we all need to remember that we're always traveling somewhere. No one is ever really still, or for that matter totally in control. And I want to be more present. I want to not feel bad that I haven't blogged in months. Instead, I want to focus on how fulfilled I am with beautiful food before me, and a sauce that is just waiting to be created quietly forming in my head. Happy with the fact that since my last post on November 6, I literally created another 30 or so recipes.
So now, at the peril of trying to create the perfect message, something that usually keeps me from finishing a message in a timely fashion, I will keep this short. Will this post include some photos of my food and a couple recipes? Of course. Will it stir your soul and transform you? That is up to you, I'm realizing. Mine is only to share whatever journey I'm currently experiencing, and always hoping that of where I am helps awaken something in you, I'm on the right path after all.
So now, at the peril of trying to create the perfect message, something that usually keeps me from finishing a message in a timely fashion, I will keep this short. Will this post include some photos of my food and a couple recipes? Of course. Will it stir your soul and transform you? That is up to you, I'm realizing. Mine is only to share whatever journey I'm currently experiencing, and always hoping that of where I am helps awaken something in you, I'm on the right path after all.
Quick Brownie Bites with Chocolate
Amaretto Buttercream Frosting
You've passed them a million times at the supermarket bakery and thought, "boy, this would make dessert fast." And you would be correct. The bling element, and the part that will not ruin your reputation for serving gorgeous food, is the generous dollop of frosting swirled on top of each of these chocolate gems. There is no recipe to download because the only secret is to add about a tablespoon of amaretto, 1 T of unsweetened chocolate powder, and a pinch of salt to your usual buttercream recipe. Yum.
 |  |  |
Chicken with Apple Bacon Gravy and White Turnips
Over Cardamom Rice Topped with Pea Shoot Salad and Chili Balsamic Vinaigrette
Serves 4 / Click here to download printable version
Of course I'm following the shortest recipe with the longest. But these flavors deserved to be shared. This recipe is so "me!" Sweet and savory and colorful, it celebrates fresh ingredients and traditional flavors. This one can be downloaded or review the recipe below.
 |  |
16 oz. chicken breast cut into 2 ½ inch chunks
2 small Fuji apples cut into thin slices
6 slices of thick cut bacon
½ C chicken stock
¼ C white wine such as Pinot Gris
¼ C white onion, chopped finely
2 C pea shoot micro greens
3 T julienned red pepper
2 T chili balsamic, such as Olive Crate brand
3 T plus 2 T mild olive oil such as Kores Olive Crate brand, divided
½ t coriander powder
½ t cardamom powder
Pinch of good cinnamon
Salt and pepper to taste
2 t corn starch mixed with ¼ C water
4 T butter
½ C jasmine rice and ¾ C water
2 small Fuji apples cut into thin slices
6 slices of thick cut bacon
½ C chicken stock
¼ C white wine such as Pinot Gris
¼ C white onion, chopped finely
2 C pea shoot micro greens
3 T julienned red pepper
2 T chili balsamic, such as Olive Crate brand
3 T plus 2 T mild olive oil such as Kores Olive Crate brand, divided
½ t coriander powder
½ t cardamom powder
Pinch of good cinnamon
Salt and pepper to taste
2 t corn starch mixed with ¼ C water
4 T butter
½ C jasmine rice and ¾ C water
Brown bacon, leave drippings in pan, chop bacon and set aside.
Slice apples and toss them with 1 T oil and set aside.
Thoroughly wash and trim the white turnips, cutting all but 1 ½ inches of the green off. Slice in half lengthwise, toss with 1 T oil, and generously season with salt and pepper. Place on baking sheet, dot with butter, bake in 425 degree F oven for 30 minutes.
Right before serving toss the pea shoots with the 2 T oil, chili balsamic, a little salt and pepper and the red pepper. Set aside for no more than 10 minutes.
Bring water, rice, cardamom, cinnamon and about ½ T salt to a boil, then cover, put over very low simmer and cook 10 minutes with burner on simmer and 10 minutes without heat. DO NOT remove lid. Keep lid on until you serve.
Pat chicken dry and set aside. Make sure meat is nearly at room temperature to insure even cooking. When ready, heat 1 T oil with the bacon drippings to very hot. Add the chicken lowering heat right away to medium high and sear on both sides. Remove chicken from pan and cover with foil. Deglaze pan with wine, let simmer for 2 minutes. Add the stock, the apples and about 1 to 1 ½ T salt and about 1 t pepper, along with coriander powder. Let simmer for about 3-4 minutes while apples soften. Then return the chicken to the pan, and let simmer for about 4 minutes or so until chick is done. Don’t overcook. Add the bacon, stirring in at the last. Add the slurry of cornstarch and water at the end to thicken sauce. Serve over the rice and top with the pea shoots, and arrange roasted turnips on the side.
©Recipe and Photo Copyright Camine Pappas, 2017. All rights reserved.
Slice apples and toss them with 1 T oil and set aside.
Thoroughly wash and trim the white turnips, cutting all but 1 ½ inches of the green off. Slice in half lengthwise, toss with 1 T oil, and generously season with salt and pepper. Place on baking sheet, dot with butter, bake in 425 degree F oven for 30 minutes.
Right before serving toss the pea shoots with the 2 T oil, chili balsamic, a little salt and pepper and the red pepper. Set aside for no more than 10 minutes.
Bring water, rice, cardamom, cinnamon and about ½ T salt to a boil, then cover, put over very low simmer and cook 10 minutes with burner on simmer and 10 minutes without heat. DO NOT remove lid. Keep lid on until you serve.
Pat chicken dry and set aside. Make sure meat is nearly at room temperature to insure even cooking. When ready, heat 1 T oil with the bacon drippings to very hot. Add the chicken lowering heat right away to medium high and sear on both sides. Remove chicken from pan and cover with foil. Deglaze pan with wine, let simmer for 2 minutes. Add the stock, the apples and about 1 to 1 ½ T salt and about 1 t pepper, along with coriander powder. Let simmer for about 3-4 minutes while apples soften. Then return the chicken to the pan, and let simmer for about 4 minutes or so until chick is done. Don’t overcook. Add the bacon, stirring in at the last. Add the slurry of cornstarch and water at the end to thicken sauce. Serve over the rice and top with the pea shoots, and arrange roasted turnips on the side.
©Recipe and Photo Copyright Camine Pappas, 2017. All rights reserved.
Four years ago, when I innocently started blogging about food and posting my own stories and recipes, I wasn't much of a soup aficionado. Like most of you, I assumed it was a difficult process even though everyone said it was easy. I heard the words mire poix, and layering flavors and began to panic.And when I was twelve, I worried that my first kiss would be a disaster.
I was wrong on all accounts.
I was wrong on all accounts.
Cajun Butternut Squash and Sweet Potato Stew
Few things are easier, as versatile, or provide the opportunity for so much creativity than soups or stews. Warm, slurpable, spicy or mild, chunky or smooth; they're all part of my most favorite moments in the kitchen. It helps me transition from warm months to cold by allowing one to hunker over a stoneware bowl with intention and love, and begin to long for the hearth, instead of the beach.
Here I share FOUR new creations. All of them easy, all tested by my panel of happy tasters, (which is everyone so far...) All here for you:
Here I share FOUR new creations. All of them easy, all tested by my panel of happy tasters, (which is everyone so far...) All here for you:
1. Cajun Apple Chicken Sausage and Sweet Potato Stew
Serves 8 - 10 / Click here for printable version.
Cajun seasonings and pre-cooked apple chicken sausage set the stage for a quick stew that's ready almost as soon as the pan heats up! Taking advantage of lots of kitchen staples, and my favorite seasoning blend, we amped up the satisfaction quotient by serving it over jasmine rice.
 |  |  |
|
2, 12 oz. pckgs Johnsonville Apple Chicken Sausage (use only 6 of the 8 links, sliced thin)
3 large celery stalks, sliced thin 1/3 C white onion sliced thinly 1 very large sweet potato peeled and cut into small cubes, about 2 ½ C worth 2, 15.5 oz. cans corn, drained 2, 15.5 oz. cans black eyed peas, drained and rinsed 1 15.5 oz. can petit diced tomatoes, plain, with liquid 4 C chicken stock, low sodium (not bullion, or make your own) ½ C orange juice ¼ C packed light brown sugar 3 T oil 4+ t Cajun seasoning Salt and Pepper to taste, about 3 t salt and 2 t pepper +/- 1 bay leaf 4-5 stalks fresh thyme 1 C jasmine or other white rice Italian parsley to garnish |
|
Chop and prep all ingredients. In a large stew pot heat the oil to medium high. Add the onion and celery, and cook until translucent, about 3 minutes. Add the sweet potato and sauté for about 4 minutes. Deglaze with the orange juice and stir in well, letting it simmer for a minute or so. Add about 1 t of salt and pepper and blend. Add the Cajun seasoning, being generous with measurements. Stir. Then add the stock and stir. Let come to low boil. Stir in the brown sugar, nestle in the whole stalks of thyme, and then add a bay leaf. Let simmer on low, but still bubbling, for about 40 minutes. Remove lid and stir in sausage, let bubble for about another 10 minutes. I add the sausage last so it doesn’t shrivel up and get too cooked. While stew is cooking, make the rice. You can make more if you’d like. When the stew is done, remove the thyme sprigs and the bay leaf. Taste and season with salt and pepper. Ladle into bowls over the rice, or serve without rice if preferred.
2. Greek Lemon and Chicken Soup
Serves 6 / Click here for printable version.
Inspired by a MyRecipes.com soup recipe that thickens the broth to silken perfection by adding a beaten egg and lemon juice into the soup at the last minute, this was a definite winner. Oh. My. Goodness. I was crazy about anything lemony. Now I'm truly bonkers over it.
  |  |
1 tablespoon extra-virgin olive oil
2 large garlic cloves, minced
3 medium carrots, finely sliced
1 large leek, finely sliced
5 cups unsalted chicken stock
1/3 cup dry jasmine rice
1/4 cup fresh lemon juice
1 large egg
1 teaspoon +/- finely chopped fresh dill
3 cups loosely packed spinach, stems removed
2 C shredded rotisserie chicken
2 teaspoons kosher salt
Cracked black pepper, for serving (optional)
1 t Horlacher’s seasoning
2 large garlic cloves, minced
3 medium carrots, finely sliced
1 large leek, finely sliced
5 cups unsalted chicken stock
1/3 cup dry jasmine rice
1/4 cup fresh lemon juice
1 large egg
1 teaspoon +/- finely chopped fresh dill
3 cups loosely packed spinach, stems removed
2 C shredded rotisserie chicken
2 teaspoons kosher salt
Cracked black pepper, for serving (optional)
1 t Horlacher’s seasoning
Heat oil in a large stockpot over medium heat. Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 3 minutes or until vegetables are aromatic. Add chicken stock to vegetables and increase heat to medium-high; bring to a boil. Add rice and reduce heat to low; cook, stirring occasionally, until rice is nearly done, about 20 minutes.
Whisk together lemon juice and eggs in medium bowl. Slowly pour in a ladle of hot broth into egg mixture, adding another 3 or 4 ladles, whisking constantly. Then pour egg mixture back into pan, stirring with whisk. Add dill, spinach, chicken, and salt; allow spinach to wilt and soup to heat back up, about 4 minutes. Sprinkle with black pepper, if desired. Serve.
Whisk together lemon juice and eggs in medium bowl. Slowly pour in a ladle of hot broth into egg mixture, adding another 3 or 4 ladles, whisking constantly. Then pour egg mixture back into pan, stirring with whisk. Add dill, spinach, chicken, and salt; allow spinach to wilt and soup to heat back up, about 4 minutes. Sprinkle with black pepper, if desired. Serve.
3. Mediterranean Curry Beef
and Butternut Squash Soup with Kale
Serves 4 / Click here for printable version
Distinct flavors, tender beef, and the sweetness of butternut squash make this soup unique and satisfying. A dash of kale at the end will mitigate your guilt factor, although this is a pretty healthy soup! Just give yourself a couple hours, of which most is simmering, and you'll be happy, warm and smiling.
 |  |  |
1 ½ lbs. high quality stew meat cut into ½ inch chunks
3 C butternut squash
6 C chicken stock
2 T olive oil
1 C julienned kale
¼ C red onion rough chopped
2 t fresh thyme leaves
2 t fresh rosemary leaves
1 heaping T grated ginger
2 large garlic cloves, finely chopped
½ t curry powder
½ t Cinnamon
½ t ground Cardamom
½ t Coriander powder
¼ t cumin powder
1 t cornstarch
3 C butternut squash
6 C chicken stock
2 T olive oil
1 C julienned kale
¼ C red onion rough chopped
2 t fresh thyme leaves
2 t fresh rosemary leaves
1 heaping T grated ginger
2 large garlic cloves, finely chopped
½ t curry powder
½ t Cinnamon
½ t ground Cardamom
½ t Coriander powder
¼ t cumin powder
1 t cornstarch
Chop and prep all ingredients so you’re ready to add everything as needed. In a large stew pot heat the oil to medium high. Add the onion and the stew meat adding a little salt and pepper; about 1 t salt and ½ t pepper. Cook until edges or browned, about 2-3 minutes. Add the squash and ginger, and stir. Then add the stock. Then the fresh thyme and fresh rosemary, the curry, and the ground ginger. Then add the cinnamon, cardamom, coriander and cumin. Bring to simmering boil, then reduce heat, cover and let cook for about 1 hour, checking often to make sure it’s not boiling too vigorously. About 5 minutes before it’s done, add the kale and stir in and let simmer. Then after 5 minutes of simmer, turn off heat and taste to add salt and pepper until properly seasoned. Mix the corn starch with about ¼ C water, and whisk. Then add to the stew, stirring to help it thicken slightly.
4. Spicy Maple Baked Bean and Hamburger Soup
Serves 6 / Click here for printable version
 |  |  |
The irresistible sweetness of maple baked beans spiked with red pepper jelly. The comforting flavor of hamburger and good ol' mire poix. The thrill of it all in one bite! It takes so little time that it's best if you just appear exhausted when you serve it to your guests. They'll think you slaved away for hours...silly guests.
1 lb lean hamburger meat
3 celery stalk chopped (about ½ C)
2 large carrots chopped (about ½ C)
½ large white onion (about 1 C)
1/3 C packed brown sugar
¼ C red pepper jelly
1 heaping T Horlacher’s seasoning
1 C water
2 t salt 1 t pepper
1 28 oz can Bush’s maple, bacon baked beans
1 28 oz can Bush’s original baked beans
2 T oil
3 sprigs of fresh thyme
3 celery stalk chopped (about ½ C)
2 large carrots chopped (about ½ C)
½ large white onion (about 1 C)
1/3 C packed brown sugar
¼ C red pepper jelly
1 heaping T Horlacher’s seasoning
1 C water
2 t salt 1 t pepper
1 28 oz can Bush’s maple, bacon baked beans
1 28 oz can Bush’s original baked beans
2 T oil
3 sprigs of fresh thyme
Heat the oil in a large Dutch oven until hot. Add the mire poix, and cook until onions are slightly translucent. About 3 – 4 minutes. Add the hamburger and break up just a little. Cook with the vegetables until meat is cooked. Add the red pepper jelly, brown sugar, and salt and pepper. Stir and combine and cook for about 2-3 minutes. Add the cans of beans, the water and nestle in a sprig of thyme. Bring to simmer, cover and let cook for an hour, stirring occasionally to make sure it doesn’t burn on the bottom. Remove thyme sprigs and serve with crusty bread.
As each year passes for me here in the Carolinas, I find myself leaning effortlessly into my Southerness. It's not just the refinement of my accent, which is now so much a part of the cadence of my speech that many people back home find themselves asking, "huh?" when I speak quickly. It's the rhythm of things here that I love. It is slower here, more deliberate and authentic. I could never again live without the chirp of tree frogs after dark, and I don't really even despise the red clay dirt on my running shoes. Even grits make sense to me.
 |  |
Then, there's my love of pork. Holy Mother of Hominy. This is food of the gods! For instance, I love pork belly! Chunks of fatty, flavorful meat that if it were sliced thinly would be your morning bacon. But in squares of juicy loveliness they are almost a delicacy. I mean, how did I not know about this from birth?
Pigs, in fact are not indigenous to the US, even though they've been around for quite awhile. They were first introduced in the 1500’s to what is now the southeastern U.S. by Spanish Explorer, Hernando DeSoto. I'm not sure the Spanish like the way we assume we "own" the idea of pork. But maybe around a table we could just agree we've both made the most of it.
Try this easy appetizer and see if you can't fill up your table with other folks yearning to get in touch with their Southerness.
Pigs, in fact are not indigenous to the US, even though they've been around for quite awhile. They were first introduced in the 1500’s to what is now the southeastern U.S. by Spanish Explorer, Hernando DeSoto. I'm not sure the Spanish like the way we assume we "own" the idea of pork. But maybe around a table we could just agree we've both made the most of it.
Try this easy appetizer and see if you can't fill up your table with other folks yearning to get in touch with their Southerness.
Chipotle Ginger Seared Pork Belly Bites
Serves 4, But Easily Doubled or Tripled / Click here to download printable version
 |  |  |
1 ½ lbs. pork belly, cut into 1 ½” squares
1/3 C chipotle mayonnaise
3 T sweet balsamic like cranberry or pomegranate
2 T candied ginger diced into very small pieces
Salt and pepper to taste
1 T light olive oil
1/3 C chipotle mayonnaise
3 T sweet balsamic like cranberry or pomegranate
2 T candied ginger diced into very small pieces
Salt and pepper to taste
1 T light olive oil
Mix together the balsamic, mayo, and candied ginger. Set aside. Bring a large saucepan to high heat and add 1 T of light oil. Sear the pork belly on both sides until caramelized on each side. This takes about 2 minutes or so per side. Then ladle the sauce equally onto the tops of the cubes of pork belly, and continue to cook pork belly about another minute. Then blend the sauce in with the hot pan drippings, stirring everything around to coat. Cook until pork is done but careful not to overcook. Serve by placing the pork belly squares on a platter and then gently spooning the sauce and the candied ginger pieces over the top. Serve with a slice of cool, English cucumber.
If there was ever an inspired expression of pork it would be sausage. Spiced, cured, raw or smoked, links or patties, and mixed with almost all kinds of flavors, it, too has my heart. Granted, the production of it appears akin to cramming mushed up meat scraps into pantyhose and then sealing one end. But y'all, let's just never mind about the method, let's just talk about the end result! At least that's the way I like to spin it.
Speaking of spin, take a couple of turns around the block with this beauty. Stuffed acorn squash is not only a beautiful fall meal, it sings all the high notes of flavor, texture and healthiness! All you need is a little oil and salt and pepper on the squash to roast it to perfection, and then fill it with a medley of apples, cranberries, and spinach bathing in the bits of browned mild breakfast sausage, deglazed with orange juice. The brown rice is simmered in stock and orange juice as well, offering an exciting note of flavor in the midst of the cornucopia of earthy flavors. Blend in a bit of coriander powder to keep 'em guessing.
You can use hot sausage but I didn't want to overpower the other delicate flavors. You, of course may be all about overpowering, And I think you should just embrace it! In fact my favorite part about the South is the myth of being genteel. Just saying, don't get between a Southerner and her pork. Forks will fly!!!
You can use hot sausage but I didn't want to overpower the other delicate flavors. You, of course may be all about overpowering, And I think you should just embrace it! In fact my favorite part about the South is the myth of being genteel. Just saying, don't get between a Southerner and her pork. Forks will fly!!!
Apple, Sausage and Cranberry Stuffed Acorn Squash
with Orange Simmered Brown Rice Medley
Serves 4 / Click here to download printable version
 |  |
2 small acorn squash, halved, with seeds and pith removed
4-5 T lite olive oil
½ lb mild Italian breakfast sausage
1 large Fuji apple cut into cubes
1/3 C craisins
¼ C thinly sliced sweet onion
1 C brown rice medley
1 1/3 C orange juice
¾ C chicken stock
¼ C white wine
3 C fresh spinach
2 T fresh thyme leaves
½ t high quality curry powder
Salt and pepper to taste.
4-5 T lite olive oil
½ lb mild Italian breakfast sausage
1 large Fuji apple cut into cubes
1/3 C craisins
¼ C thinly sliced sweet onion
1 C brown rice medley
1 1/3 C orange juice
¾ C chicken stock
¼ C white wine
3 C fresh spinach
2 T fresh thyme leaves
½ t high quality curry powder
Salt and pepper to taste.
Preheat oven to 375 degrees F. In a baking dish place the four halves of squash with cut side up. Spread all sides evenly with about 3 T of oil, and salt and pepper generously. Bake for about 50 minutes or until knife inserted pushes in easily and the flesh is tender. Don’t overcook. While squash is cooking add the rice to the 1 C orange juice and ¾ C stock and bring to a boil. Cover and turn very low and cook for about 50 minutes. Follow direction of package. Some brown rice medleys need different ratios of liquid or longer cooking times. Bring a large saucepan to a high heat and add the 2 T oil. Add the sausage and cook until almost done, breaking it up as you cook it. Add the apple and onion, and the thyme, stirring to wilt the onion and cook it. Add the 1/3 C orange juice to deglaze, add the craisins and stir until juice has reduced. About 4 minutes. Now add the rice to the saucepan, add the wine and let simmer for about 5 minutes. Remove cover, add the spinach and stir until it is warm and wilts. Remove squash from oven. Spoon in the rice mixture into the cavity, and serve!!!
Yes. It's Friday. And just like that, your week is over. 7 more days behind you, kaput, whooshing by without even an adios. Your To-Do List on Monday hardly dented, the weekend looming with chores. What do you do?
Well, when it comes to dinner, I believe you can still have taste and beauty on a plate without spending hours prepping. The secret is seasoning, fresh herbs, and some good pre-packaged food. And....a trip to the store for cooked chicken breast. Yes, pre-cooked.
There's a huge difference, though, between good chicken and bad chicken at many supermarkets, so I encourage you to do some testing to find the one that fits your needs. I find that Trader Joe's has one of the best pre-cooked chicken breast strips out there. One package is enough to feed 4 people these two delicious recipes. (If you're ravenous, you might need a bit more chicken!)
Well, when it comes to dinner, I believe you can still have taste and beauty on a plate without spending hours prepping. The secret is seasoning, fresh herbs, and some good pre-packaged food. And....a trip to the store for cooked chicken breast. Yes, pre-cooked.
There's a huge difference, though, between good chicken and bad chicken at many supermarkets, so I encourage you to do some testing to find the one that fits your needs. I find that Trader Joe's has one of the best pre-cooked chicken breast strips out there. One package is enough to feed 4 people these two delicious recipes. (If you're ravenous, you might need a bit more chicken!)
This salad can all be made in one bowl, and packs a big punch in the flavor department. Served as a side or main course, you'll be satisfied and amazed at the complexity of this dish with so little fuss.
Chicken, Apple and Broccoli Slaw with Cherries, and a Pomegranate Vinaigrette
This recipe serves 2, but is easily doubled / Click here to download printable version
 |  |
2 C cooked chicken breast, such as Trader Joe’s brand, cut into small cubes
3 C packaged broccoli slaw
1 sweet apple, cubed
¼ C Montmorency dried cherries or Craisins
Zest from one lemon
½ t coriander powder
3 T lite oil
3 T pomegranate balsamic
2 t honey
1 ½ t salt, ½ t pepper
2 t chopped fresh basil
3 C packaged broccoli slaw
1 sweet apple, cubed
¼ C Montmorency dried cherries or Craisins
Zest from one lemon
½ t coriander powder
3 T lite oil
3 T pomegranate balsamic
2 t honey
1 ½ t salt, ½ t pepper
2 t chopped fresh basil
Add all ingredients. Season to taste. Serve with a basil sprig and a light dusting of the coriander powder. If you don't feel confident about ratios when making your own vinaigrette, just mix the dressing in a separate bowl, taste to make sure you like it, and then toss with other ingredients. Simply double ingredients to feed 4 people.
I am always amazing how any photo I post made with pasta gets everyone's attention. Even the words is comforting, "Past-aahhhhhh!" This dish is no exception, which benefits from the smack of yellow mustard to amp up the flavors.
Make sure you prep all your ingredients first. When you start cooking, this thing moves fast. Fast, remember? Fast!
Make sure you prep all your ingredients first. When you start cooking, this thing moves fast. Fast, remember? Fast!
Chicken with Mushrooms and Shallots in a Mustard Caper Cream Sauce over Egg Noodles
Serves 4 / Click here for printable version
|
|
2 C cooked chicken breast strips, like Trader Joe’s brand, cut into small cubes
1 one lb. package egg noodles (I ended up using about ¾ of the noodles when cooked.)
¾ pint baby bells mushrooms, sliced
½ large shallot, thinly sliced
10 ounces plain Greek yogurt
4 T plain yellow mustard
2 heaping T bottled capers, drained
2 t fresh squeezed lemon juice
¼ C white wine, such as a Sauvignon Blanc. Can substitute chicken broth.
3 t fresh thyme
4+ T light oil
1/3 C grated fresh parmigiana reggiano
½ t coriander powder
Salt and pepper to taste
1 one lb. package egg noodles (I ended up using about ¾ of the noodles when cooked.)
¾ pint baby bells mushrooms, sliced
½ large shallot, thinly sliced
10 ounces plain Greek yogurt
4 T plain yellow mustard
2 heaping T bottled capers, drained
2 t fresh squeezed lemon juice
¼ C white wine, such as a Sauvignon Blanc. Can substitute chicken broth.
3 t fresh thyme
4+ T light oil
1/3 C grated fresh parmigiana reggiano
½ t coriander powder
Salt and pepper to taste
Bring a large pot of water to boil and add noodles at about the time the mushrooms are ready for stock. See below.*
This recipe takes no time at all, so you have to have everything ready: Cut the chicken into cubes, set aside. Slice the mushrooms and shallot and set aside. Grate the cheese, pull leaves off thyme, squeeze lemon juice and set all aside. Mix the yogurt, capers and mustard and set aside.
Bring a large sauté pan to high heat, and add about 1 – 2 T oil. Add the mushrooms and shallots, about 1 t of salt and ½ t pepper, and the coriander powder and sauté until the mushrooms are browned and the shallots have wilted. Now cook pasta.* While pasta is cooking, add the chicken, and stir just until chicken is very hot. You don’t want to cook the chicken any more than it is or it will dry out. Then add the wine and lemon juice to deglaze, and let reduce by half. About 4 minutes. Then stir and add the yogurt caper mustard sauce. Which will have thickened greatly. Blend everything and let simmer on low for about 2 minutes. Taste and add salt if needed.
Now drain the pasta and add about ¾ of the noodles directly to the sauté pan, then add the parmesan cheese, and stir to melt. Drizzle with another 2 T of the oil to moisten. Serve with a sprig of thyme.
This recipe takes no time at all, so you have to have everything ready: Cut the chicken into cubes, set aside. Slice the mushrooms and shallot and set aside. Grate the cheese, pull leaves off thyme, squeeze lemon juice and set all aside. Mix the yogurt, capers and mustard and set aside.
Bring a large sauté pan to high heat, and add about 1 – 2 T oil. Add the mushrooms and shallots, about 1 t of salt and ½ t pepper, and the coriander powder and sauté until the mushrooms are browned and the shallots have wilted. Now cook pasta.* While pasta is cooking, add the chicken, and stir just until chicken is very hot. You don’t want to cook the chicken any more than it is or it will dry out. Then add the wine and lemon juice to deglaze, and let reduce by half. About 4 minutes. Then stir and add the yogurt caper mustard sauce. Which will have thickened greatly. Blend everything and let simmer on low for about 2 minutes. Taste and add salt if needed.
Now drain the pasta and add about ¾ of the noodles directly to the sauté pan, then add the parmesan cheese, and stir to melt. Drizzle with another 2 T of the oil to moisten. Serve with a sprig of thyme.
So many people ask me, "What cuts of chicken do you like best?" That's like asking a mother which of her children she is most fond of. The answer would of course be, "I love them all for different reasons!"
There are those who say you must eat chicken breast only. Others who love noshing on a good fried chicken leg. Wings are certainly king during football season. But what about thighs? To me they're the unsung hero of chicken recipes because they bake so evenly, work with and without skin, and are just so danged cute. That's why this first recipe is all about the thigh.
There are those who say you must eat chicken breast only. Others who love noshing on a good fried chicken leg. Wings are certainly king during football season. But what about thighs? To me they're the unsung hero of chicken recipes because they bake so evenly, work with and without skin, and are just so danged cute. That's why this first recipe is all about the thigh.
 |  |
Juicy plums lend the perfect texture and acidity to a sauce that is good enough to drink! And so easy. The natural sugars in the maple syrup reduce down to the perfect color and consistency to cover the meat like a sticky caramel wrap on a state fair apple. Wow.
T round out the dish, add your favorite vegetables. I decided to boil some potatoes and carrots, mix them with butter and salt and pepper, and fold in some fresh rosemary. DELISH.
T round out the dish, add your favorite vegetables. I decided to boil some potatoes and carrots, mix them with butter and salt and pepper, and fold in some fresh rosemary. DELISH.
RECIPE: Sauteed Chicken Thighs with Plums
and a Bourbon Maple Glaze.
Serves 4 / Click here for printable version.
4 boneless skinless chicken thighs
4 small ripe plums cut into crescents
½ C real maple syrup, not the sugary substitute
3 T good bourbon
1 T mild balsamic vinegar like Olive Crate
3 small new potatoes cut into ½ inch cubes
3 carrots cut into small ½ inch pieces
1 T fresh rosemary minced or cut finely
2 T light oil
2 salted butter
3 t kosher salt, 1 t cracked pepper
4 small ripe plums cut into crescents
½ C real maple syrup, not the sugary substitute
3 T good bourbon
1 T mild balsamic vinegar like Olive Crate
3 small new potatoes cut into ½ inch cubes
3 carrots cut into small ½ inch pieces
1 T fresh rosemary minced or cut finely
2 T light oil
2 salted butter
3 t kosher salt, 1 t cracked pepper
Whisk together the bourbon, maple syrup and balsamic. Set aside.
Boil the carrots and potatoes in water and some salt, until soft but not mushy, about 12 minutes. Drain, add the butter, the rosemary and salt and pepper to taste. Set aside.
Heat a large saucepan and add the oil. Add the chicken and generously season with salt and pepper. Sear the thighs until caramelized one side, about 4 minutes. Turn and brown the other side for about 2 minutes. Add the plums and stir, then add the bourbon mixture, lower heat and simmer, stirring occasionally to make sure the sauce and plums are coated as they cook, and continue to cook until the chicken is done and the syrup has reduced and thickened. Serve all with the bourbon maple glaze on top and a flourish of fresh rosemary.
Boil the carrots and potatoes in water and some salt, until soft but not mushy, about 12 minutes. Drain, add the butter, the rosemary and salt and pepper to taste. Set aside.
Heat a large saucepan and add the oil. Add the chicken and generously season with salt and pepper. Sear the thighs until caramelized one side, about 4 minutes. Turn and brown the other side for about 2 minutes. Add the plums and stir, then add the bourbon mixture, lower heat and simmer, stirring occasionally to make sure the sauce and plums are coated as they cook, and continue to cook until the chicken is done and the syrup has reduced and thickened. Serve all with the bourbon maple glaze on top and a flourish of fresh rosemary.
So, more than once I have been accused of being evil. Not the 666 kind, just the "oh, I can't stop eating this and it's your fault!" kind of evil. And this kind of title I will gladly accept. Any time the people I feed find themselves lost in my food, I'm happy. Or maybe my horns really do pop up...just a little?
Oh who cares if I have a pitchfork and red cape in the kitchen. Especially when the recipe was so darned easy to make! Just combine the creamy ingredients, slather it on the chicken breast (Yes, it's all about white meat this time,) and bake! Roasted sweet butternut squash completes the beautiful plate and offers the perfect sweetness to the salty bite of the cheese and mayonnaise.
Oh who cares if I have a pitchfork and red cape in the kitchen. Especially when the recipe was so darned easy to make! Just combine the creamy ingredients, slather it on the chicken breast (Yes, it's all about white meat this time,) and bake! Roasted sweet butternut squash completes the beautiful plate and offers the perfect sweetness to the salty bite of the cheese and mayonnaise.
If you look closely you see that it's really a low carb meal. So maybe I have earned a halo on this one? The spinach is lightly wilted with a little salt. That's pretty healthy. And cheese is protein, yes? The butternut squash is really a showpiece because it is roasted just short of caramelization. They're tender with just the right luxurious, indulgent, swoon-worthy texture. -- Heheh...you see I am the devil after all.
 |  |
I find that the cheese creates a wonderful barrier to dryness for the chicken, locking in the moisture so many cooks find absent in a chicken breast meal. So, make sure you don't bake it too long. And keep your breasts placed a couple inches apart so they cook evenly.
Now, that's right. Take a bite. (Of chicken, silly! Not the apple!! Oh, you are confusing me with the serpent...) The tender chicken gets all jumbled together with that cheese, the bite of the spinach, and the lovely bite of fresh basil when it's cooked JUST RIGHT.
By the way, if you are dying for a carb, I also served a cold ravioli tossed with lemon basil goat cheese, a white balsamic, a little oil and salt and pepper. EEEZZZ!!!
Now, that's right. Take a bite. (Of chicken, silly! Not the apple!! Oh, you are confusing me with the serpent...) The tender chicken gets all jumbled together with that cheese, the bite of the spinach, and the lovely bite of fresh basil when it's cooked JUST RIGHT.
By the way, if you are dying for a carb, I also served a cold ravioli tossed with lemon basil goat cheese, a white balsamic, a little oil and salt and pepper. EEEZZZ!!!
RECIPE: Creamy Parmesan and Basil Crusted Baked Chicken
Serves 4 / Click here for printable version.
 |  |
2 large boneless skinless chicken breasts cut in half
½ C grated parmesan cheese
½ C mayonnaise
2 T fresh basil chopped finely
½ t salt, ¼ t pepper
Squeeze of lemon juice, about 1 t
3 T panko break crumbs
1 small butternut squash cut into 1 inch chunks
6 C fresh spinach
4 T light oil
2 T light balsamic vinegar
Salt and pepper for vegetables and spinach
Torn basil leaves for garnish
½ C grated parmesan cheese
½ C mayonnaise
2 T fresh basil chopped finely
½ t salt, ¼ t pepper
Squeeze of lemon juice, about 1 t
3 T panko break crumbs
1 small butternut squash cut into 1 inch chunks
6 C fresh spinach
4 T light oil
2 T light balsamic vinegar
Salt and pepper for vegetables and spinach
Torn basil leaves for garnish
Toss the squash with about 2 T balsamic vinegar and about 2 T oil. Roast in 400 degree F oven for about 25 minutes. They were tender but not dried about and had a bit of firmness to them I liked.
Pat the chicken breasts dry and coat with about 1-2 T light oil. Place in an oiled baking dish. Mix the mayo, cheese, ½ t salt and ¼ t pepper, parmesan, panko and chopped basil. Slather evenly over the breasts. Cook in a 375 degree F oven for about 25 minutes, or until the center of your chicken is about 170 degrees. Let sit for 3-4 minutes. Serve with torn basil to garnish.
Pat the chicken breasts dry and coat with about 1-2 T light oil. Place in an oiled baking dish. Mix the mayo, cheese, ½ t salt and ¼ t pepper, parmesan, panko and chopped basil. Slather evenly over the breasts. Cook in a 375 degree F oven for about 25 minutes, or until the center of your chicken is about 170 degrees. Let sit for 3-4 minutes. Serve with torn basil to garnish.
CLICK to find us on FACEBOOK!
Searching for a special recipe? Use ingredients as KEY words and find one of our delicious recipes FAST!
RSS Feed
Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.
Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."
Archives
May 2018
April 2018
March 2018
February 2018
December 2017
November 2017
October 2017
September 2017
August 2017
July 2017
June 2017
May 2017
April 2017
March 2017
February 2017
January 2017
December 2016
November 2016
October 2016
September 2016
August 2016
July 2016
June 2016
May 2016
April 2016
March 2016
February 2016
January 2016
December 2015
November 2015
October 2015
September 2015
August 2015
July 2015
June 2015
May 2015
April 2015
March 2015
February 2015
January 2015
December 2014
November 2014
October 2014
September 2014
August 2014
July 2014
June 2014
May 2014
April 2014
March 2014
February 2014
January 2014
December 2013
November 2013
October 2013
September 2013
August 2013
July 2013
June 2013
Categories
All
Acorn Squash
Anise Glaze
Appetizers
Apple Butter Walnut Spice Cookies
Apple Rice Salad
Apples
Artichoke Hearts
Artichoke Stuffed Chicken
Asian Sauces
Bacon
Bad Experiments With Food
Baked Beans
Baked Chicken
Baked Cod
Baked Fish
Bananas
Bean Stew
Beef Gravy
Beef Sate
Beef Stew
Beets
Bing Cherry Cookies
Biscuits
Black Beans
Blackberries
Blueberries
Blueberry Muffins
Blueberry Pie
Blueberry Sauce
Bourbon Bread Pudding
Bourbon Caramel Sauce
Brandied Cherries
Bread Pudding
Bread Sticks
Breakfast
Broccoli Slaw
Brown Rice
Brown Sugar Chicken
Brown Sugar Pork Ribs
Brunch
Bruschetta
Brussel Sprouts
Burgers
Butter
Butternut Squash
Cactus Pear
Cantaloupe And Oranges
Caramel
Caramelized Bananas
Carnitas
Carrot
Cauliflower
Cheese
Cheese Pasta
Cherries
Chicken
Chicken Burgers
Chili
Chipotle Chicken
Chocolate
Chocolate Chip
Chocolate Muffins
Chowder
Chutney
Coconut Milk
Cod
Coffee Chili Steak Rub
Cognac Roasted Veggies
Cold Vegetable Salad
Cookies
Cooking With Friends
Cooking With Wine
Corn Muffins
Corn Salad
Cranberry
Cranberry Chocolate Cookies
Creamy Soup
Creamy Zucchini Soup
Crepes
Cuban Inspired
Cucumber Salad
Custard
Date Muffins
Dates
Desserts
Diet
Dinner
Easy Dinners
Easy Soups
Eggplant
Enchilada Hand Pies
Enchiladas
#fabin40
Farmers Market
Fennel
Figs
Filet Mignon
Fire Roasted Tomatoes
Fish Sauce
Football Food
Fried Eggplant
Fried Green Tomatoes
Fruit
Garnishes
Ginger
Gingersnaps
Girlfriends
Gluten Free
Golumpkies
Granny Smith Apples
Grapefruit Pear Slaw
Grape Relish
Halibut
Hand Pies
Heirloom Carrots
Herb Butter Roasted Chicken
Herbs De Provence
Holiday Recipes
Indian Food
Italian Chicken
Italian Food
Italian Meatballs
Jalapenos
Jam
Kalamata Olives
Lake Norman Magazine
Lamb
Lamb Meatballs
Lamb Stew
Lemon
Lemon Cookies
Lemon Cream Sauce
Lemon Crumble Bars
Lemon Custart
Lemon Pasta
Lemon Tart
Lemon Thyme
Lemon Vinaigrette
Lentil Salad
Lime Ginger Honey Syrup
Lime Juice
Main Dishes
Mandarin Oranges
Maple Bourbon Plum Sauce
Maple Syrup
Marinara
Meatballs
Meat Loaf
Meat Sauce
Mendelbrot
Mexican Food
Microgreens
Minestrone Soup
Mint
Mint Caper Salsa
Mirepoix
Muffins
Mushrooms
Mushroom Soup
Nectarine Spice Cake
No Bake Cookies
Oatmeal
Omelet
Orange Cheesecake Squares
Orange Rosemary Glazed Tri-color Carrots
Oranges
Orzo Pasta
Pad Thai
Pancakes
Parmesan Chicken
Pasta
Pasta Salad
Pastry
Pastry Class
Paula Deen Quick Rolls
Peanut Bean Sprout Fried Rice
Peanut Butter Cookies
Peanut Butter Mousse
Peanut Crusted
Pecan Scones
Penzeys
Pesto
Pesto Mashed Potatoes
Pickled Slaw
Pie Disasters
Pineapple
Pineapple Salsa
Pizza
Pizza Dough
Poached Fish
Poached Pears
Pork Belly
Pork Carnitas
Pork Chops
Pork Loin
Pork Or Chicken Salad
Pork Ramen Stir Fry
Port
Port Wine
Port Wine Reduction
Potatoes
Potato Gratins
Pot Pies
Pound Cake
Preserves
Prosciutto
Puff Pastry
Pumpkin Buttermilk Cake
Pumpkin Buttermilk Glaze
Pumpkin Muffins
Pureed Parsnips
Purple Asparagus
Purple Sweet Potatoes
Quinoa
Radicchio
Radish Fennel Salad
Raisins
Rice-a-roni Beef Soup
Ricotta
Roasted Beet Salad
Roasted Tomatoes
Roasted Vegetables
Rules For Dieting
Salad-dressing
Salmon
Salmon Patties
Salsa
Sausage
Sausage Casserole
Sausage Rolls
Sauteed Fish
Scone
Seafood
Sesame Oil
Shortcake
Shortcut Desserts
Shrimp
Shrimp Linguini
Side Dish
Slow Cooker
Slow Roasted Chicken
Snap Peas
Soup
Soups
Sour Cream Raisin Pie
Southern Fried Chicken
Spanish Rice
Speculoos Cookie Butter
Spinach
Steak
Stew
Stews
Stir Fry
Strawberries
Strawberry Glaze
Stuffed Manicotti
Stuffed Peppers
Stuffed Puff Pastry
Sugar Cookies
Superbowl Food
Sweetened Condensed Milk
Sweet Peppers
Sweet Pickle Vinaigrette
Sweet Potatoes
Sweet Potato Pancake
Syrup
Taco
Thai Flavors
Thai Peanut Sauce
Tilapia
Tomatoes
Trail Mix
Trout
Truffles
Turkey And Ground Beef
Turkey Meatballs
Turnips
Twisted Puff Pastry Rounds
Tzatziki Sauce
Veal Stew
Vegetables
Vinaigrette
Vodka Sauce
Wedding Food
White Wine Cream Sauce
Yellow Split Peas
Yogurt
Zoodles
Zucchini