Chicken and Cashew Stir-Fry with Rice and Anniversary Cake!

Chicken and Cashew Stir-Fry with Rice

In a small sauce pan, over medium heat, pan-roast 1/2 cup Raw Cashews until they begin to brown~about 10 minutes.  Remove from heat.

Thinly slice 1 boneless chicken breasts, across the grain.

Sprinkle with: Shallot Pepper, and Garlic Salt.

Marinate in: 2 Tbsp Soy Sauce and 2 Tbsp Dry White Sherry

In a measuring cup, combine:

1 cup Chicken Broth

2 Tbsp Soy Sauce

2 Tbsp Dry White Sherry

A few drops of Louisiana Hot Sauce

1 tsp Sugar

In a small bowl, combine:

2 tsp Corn Starch

1/2 Cup Water

1/2 lb. Fresh Green Beans, sliced diagonally into 1" long pieces

4 ribs Celery, cut diagonally

2 Carrots, peeled and julienned

1/4 White Onion, finely diced

Heat 1 Tbsp Vegetable Oil in a wok, or deep skillet over high heat. Add chicken, stirring until white all the way through.  Remove from wok and place in a clean bowl.

Wipe out wok with a paper towel.

Put wok back on burner and add another Tbsp of Vegetable Oil.

When oil is hot, add Vegetables and Roasted Cashews, stirring until Carrots and Celery are slightly cruchy.

Add Chicken back in, and drizzle with Chicken Broth mixture until everything is well-coated.

Then stir in Corn Starch mixture stirring until sauce thckens.

Serve over steamed white, or brown, rice.

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Anniversary Cake

The bakery we ordered our Wedding Cake from gave us an anniversary cake in exchange for a photo of our wedding cake~not a bad trade!  This is a white cake with Fruit Basket Filling, Whipped Cream Frosting and White Chocolate Shavings which is what we chose for the largest (bottom) layer of our wedding cake. 

What a wonderful tradition!  I think we'll order one every year. 

 I've ordered John's birthday cakes from The Bread Basket in Camarillo, CA, every year.  Next weekend, we'll be celebrating his birthday with a chocolate cake with Raspberry filling and Chocolate Whipped Cream Frosting and mixed Chocolate Shavings~I'll be sure to post a photo!  In the meantime, here's a picture of our Wedding Cake!

Steak Quesadillas with Fresh Avocado Salsa

Steak Quesadillas

Heat one can of Refried Beans in a small sauce pan.

In a small skillet, sautee:
2 Tablesoons Butter
1/2 White Onion, finely diced
Cook until onion softens and begins to brown.

Place 2 Soft Taco-Size Flour Tortillas on a rectangular skillet on a central burner (or 2 burners) over medium heat.  Top with:
Shredded Cheese
Chopped Green Chiles
1 Cooked Steak, thinly sliced
Cooked Onions
More Cheese
Another Tortilla

Cook over medium heat until the cheese on the bottom tortilla is melted and tortilla starts to brown~about 5 minutes.  Turn over carefully, then cook for another 5 minutes.  Cut into 4 pieces with a pizza cutter.  Place warm Refried Beans in the center, and serve with Avocado Salsa.

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Fresh Avocado Salsa

In a medium mixing bowl, stir together:

4 - 6 Small Tomatoes, diced

1 Small Avocado, peeled and diced

Juice of 1/4 Lemon (or lime)

Diced Green Chiles

1/4 White Onion, finely diced

3 Tablespoons Fresh Cilantro

Salt and Pepper, to taste 

Enjoy!

Chicken Marsala Risotto and Steamed Green Beans

Chicken Marsala Risotto

In a large skillet, sautee:

2 Tablespoons Butter

3 Tablespoons Olive Oil

1 Medium Onion, Diced

2 teaspoons minced Garlic

When onions are softened, add:

1 Cup Arborio Rice

Stir until rice starts to brown, then stir in:

2 cans Chicken Broth, 1/2 cup at a time until liquid is absorbed and rice puffs up.

Add:

2 Cups Cooked Chicken Breast Meat

1 Tablespoon Fresh Tarragon, minced

1 Tablespoon Fresh Flat Leaf (Italian) Parsley, minced

1 Cup Marsala Wine

Salt & Pepper, to taste

Continue cooking until liquid is absorbed.

Then, stir in:

1/2 Cup Cream

1/2 Cup Parmesan Cheese

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Steamed Green Beans

Snap the ends off Fresh Green Beans.

Place in a medium sauce pan.

Add about 1 1/2 inches of water.

Sprinkle with a blend like Vegetable Seasoning

Bring to a boil over medium-high heat, and steam for 10 - 15 minutes.

Top with 1/2 Teaspoon Butter.

Enjoy!

Lovely Peony Bouquet for sale at Pike Place Market.

Spring Greens with Checca, Grilled Rib-eye Steaks, Baked Potatoes, and Blackberry-Peach Crisp

Spring Greens with Checca

This recipe is a repeat on my blog.  It's the last salad we'll make with our current crop of lettuce.  And, the first salad with the Green Onions we grew from seed.

Make Country French Vinaigrette

Place in a jar:

2 small Heirloom Tomatoes, seeded and diced

15 Fresh Basil Leaves, chiffonade

3 Green Onions, thinly sliced

Pour enough Vinaigrette to cover tomatoes.

Shake, and let sit at least 15 minutes to give flavors a chance to blend - shaking a few more times.

Fill bowls with fresh Spring Greens, then spoon Checca into the middle anhd drizzle salad with remaining dressing.

Grilled Rib-eye Steaks

Another repeat, but so worth it!  John is great with the grill!

Baked Potatoes

A classic with steak!

Blackberry-Peach Crisp

A classic dessert adapted from another blogger.  I used Blackberries and Peaches.  I also used Dark Brown Sugar which made it caramelly around the edges!  Wonderful served warm with Vanilla Ice Cream.

Enjoy!

Geraniums, Alstroemeria, Basil, and Fern from our garden.

Lobster Bisque, Steak Diane, Oven Roasted Asparagus, Baked Potatoes, and Strawberry Parfaits

Lobster Bisque

We modified Mary Englebreit's Tomato and Rice Shrimp Bisque recipe (which we love!) to create this velvety Lobster Bisque.  'Tis the Season, page 30.  Reserve some of the Lobster Meat, place in the middle of the bowl, pour Bisque over it, and garnish with Flat-leaf (Italian) Parsley.

Steak Diane

I had Steak Diane for the first time at the Duck Soup Inn on San Juan Island, WA.  I asked John if he would make it for me and we found this wonderful recipe from a fellow-blogger.

Oven Roasted Asparagus

Pre-heat oven to 400 degrees.

Rinse one bunch of asparagus, and snap off ends.

Drizzle with Truffle Oil and Fresh Lemon Juice.

Sprinkle with 3 Green Onions, sliced.

Sprinkle with Salt and Pepper, to taste.

Bake for 10 - 15 minutes.

Sprinkle with grated Lemon Rind.

Baked Potatoes

We used our new Speedcooker oven to make perfect Baked Potatoes.

Garnish with your choice of:

Butter

Sour Cream

Grated Cheese

Bacon Bits

Fresh Chives

Strawberry Parfaits

Rinse and slice 1 pint Fresh Strawberries.

Sprinkle with Vanilla Sugar and let rest at least 15 minutes.

In a stand mixer with a wire whisk attachment, whip:

1 Cup Whipping Cream

1 teaspoon Vanilla Extract

1/4 Powdered Sugar

until stiff peaks form.

In parfait glasses, alternate layers of Strawberries and Whipped Cream.  Garnish with Chocolate Mint.

Enjoy!

David Austin English Roses "Golden Celebration" and "Carding Mill" with Alstroemeria

 from our garden.

California Caprese Salad & Rotini Bolognese

California Caprese Salad

Line salad plates with Baby Romaine, Redleaf, and other Leaf Lettuces (these came from our garden).

Slice Mozarella Bocconcini into perfect slices with an Egg Slicer.

Slice 4 - 5 Small Tomatoes horizontally.

Peel a small Haas Avocado and slice.

Chiffonade about 12 Fresh Basil Leaves.

Alternately stack 3 Tomato and Mozarella slices in the middle of the plate. Place Avocado slices around them (like parentheses).  Then, alternate Tomato, Mozarella, and Avocado slices in a circle around them.  Sprinkle with Fresh Basil, Salt, and Pepper.  Drizzle with good quality Balsamic Vinegar and Olive Oil.

Rotini Bolognese

This sauce is a repeat on my blog, but this time, we used Rotini pasta.  One of my favorite comfort foods!

Enjoy!

Fresh Herbs for sale at Pike Place Market, Seattle, WA

Waldorf Chicken Salad Sandwiches

I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock.~Barbara Grizzuti Harrison

Waldorf Chicken Salad Sandwiches

In a medium mixing bowl, stir together:

1 cup Chicken, cooked and diced (I used a 9.75 ounce can of Swanson)

1/2 Apple, diced

1 rib Celery, finely chopped

1/4 cup walnuts, finely chopped

1/2 teaspoon Fresh Tarragon, minced

1 Tablespoon Fresh Lemon Juice

1/4 - 1/3 cup Mayonnaise

Salt & Pepper to taste

I served this on a Ciabatta roll, but you can use any kind of bread you like.  My mom likes to wrap this kind of salad in Romaine lettuce leaves.

Enjoy!

Creamy Wild Rice and Chicken Soup

I made this soup because I have a bad cold.  It was delicious!  It would also be great with mushrooms, artichokes, asparagus, and corn.

Creamy Wild Rice & Chicken Soup

In a Dutch Oven, or Stockpot, over medium heat, saute:
3 Tablespoons Olive Oil
3 medium Carrots, sliced
2 Shallots, minced
2 ribs Celery, diced

Cook until vegetables begin to soften - about 5 minutes. Then stir in:
1/4 cup Flour

Once vegetables are coated and flour is absorbed, pour in:
6 cups Chicken Broth (I used Penzeys Chicken Soup Base)
1 cup Wild Rice Blend (I used RiceSelect Royal Blend)
1 Chicken cooked breast, diced
Salt and Pepper to taste
1/2 teaspoon fresh Rosemary, minced
1 teaspoon fresh Tarragon, minced
1 teaspoon fresh Thyme leaves

Bring to a boil, then reduce heat and simmer for 30 - 40 minutes until rice is cooked. Then stir in:

3/4 cup warmed Half-and-Half
3 Tablespoons Sherry

Ladle into bowls and garnish with minced Chives.

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Fresh Herbs from our garden:  Lemon Thyme; Chives; Tarragon; and Rosemary.

Enjoy!

Salad with Gorgonzola, Chilled Heirloom Tomato Soup, and Peanut Butter Cookies

This is a simple summer meal that takes advantage of some of the freshest produce available.  I go to the local Farmers' Market almost every Sunday morning with my mom, so all of these ingredients are fresh from the market.

Salad with Gorgonzola

Farmers' Market Field Greens

2 Ribs Celery, diced

2 Carrots, peeled and cut into matchsticks

3 Green Onions, thinly sliced

Gorgonzola

Balsamic Vinaigrette

Chilled Heirloom Tomato Soup

6 - 7 Yellow Heirloom Tomatoes, sliced into rings (you can use any color)

1 Medium Onion, sliced

Salt, Pepper, and Basil

Olive Oil

Preheat oven to 425 degrees.

Place sliced tomatoes and onions in a 9 x 13 inch pan.  Sprinkle with salt, fresh ground pepper, and basil.  Drizzle with olive oil.  Bake for 25 minutes.  Remove from oven and cool for about 15 minutes.  Pour into a large bowl with a spout (we used a 8-cup measuring cup).  Whiz with an immersion blender until soup reaches desired consistency.  Taste - add more salt, if desired.  Chill in refrigerator for at least one hour.  Pour into bowls, and add a dollop of sour cream, if desired.

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We served this with Roasted Garlic Olive bread with olive oil and balsamic vinegar for dipping.  Delicious!

Peanut Butter Cookies

There are 3 things we can never run out of at our house: Peanut Butter, Diet Coke, and Coffee!  These cookies are so good that my husband uses them to bribe people at work!  I've been making them for years.  And, if my brother reads this, he'll be knocking at my front door!

Preheat oven to 375 degrees.

In a stand mixer, blend:

1 cup Butter, at room temperature

1 cup Dark Brown Sugar

1 cup Sugar
Cream for about 3 minutes until light and fluffy.

Add:

2 Eggs

1 teaspoon Vamilla
Blend until well-combined.

Add:

3 cups Flour

1 teaspoon Salt

1 teaspoon Baking Soda

When well-combined, add:

1 cup Peanut Butter

Mix until thoroughly combined.

Drop by generous tablespoonfuls, spacing with plenty of room to spread (3-2-3-2 in rows on the cookie sheet).  Pour about 1/4 cup sugar in a shallow bowl.  Dip fork in sugar, and press criss-cross design into the top of each cookie (shake it slightly to sprinke the cookie with sugar).  Bake for 10 minutes for soft cookies, longer for crisp cookies.

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Enjoy!

Spring Greens with Checca, Artichoke Risotto, and Pork Cutlets with Marsala Cream Sauce

Spring Greens with Checca

Make Country French Vinaigrette in a jar

Add:

1 large Tomato, seeded and diced

15 Fresh Basil Leaves, chiffonade

Shake, and let sit at least 15 minutes to give flavors a chance to blend - shaking a few more times.

Fill bowls with fresh Spring Greens, then spoon Checca into the middle.

Artichoke Risotto

Risotto is a wonderful dish that you can add anything to.  It does take constant attention, and stirring, but you can do other things while it's cooking.

In a deep skillet, sautee:
3 Tablespoons Olive Oil
2 Tablespoons Butter
1 teaspoon Minced Garlic
1 Shallot, minced
1 Cup Acquarello Rice (you can also use Arborio Rice)

As soon as rice starts to brown, pour in:
2 15-ounce cans Chicken Broth , 1/2 cup at a time.  When liquid is almost absorbed, add the next 1/2 cup.  You will see the rice plump.

When liquid is absorbed, add:
1 Cup White Wine
1 Can Artichoke Hearts, cut in half

When wine is almost absorbed, stir in:
1/2 Cup Cream
1/2 Cup Parmesan Cheese
1 Tablespoon Fresh Parsley, minced (you can use dried, but reduce the amount to 1 teaspoon)

1 Tablespoon Fresh Tarragon, minced (you can use dried, but reduce the amount to 1 teaspoon)
Salt & Pepper to taste

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Pork Cutlets with Marsala Cream Sauce

Pre-heat oven to 350 degrees.

Sprinkle 3 Boneless Pork Chops with Salt and Pepper

On a plate, stir together:

3 Tablespoons Flour

Salt and Pepper

In a large frying pan, melt:

2 Tablespoons Olive Oil

1 Tablespoon Butter

Dredge Pork in flour mixture, and pan-fry for 5 minutes on each side. Reserve Flour for later use.

Place on a platter and put in oven.

Add 1 more Tablespoon of Olive Oil to pan.

Stir in:

1 Shallot, minced

8 ounces Fresh Mushrooms, quartered

Cook about 5 minutes.

Add 1 more Tablespoon Butter.

Stir in reserved Flour mixture.

Pour in 1/2 Cup Marsala wine.

Continue stirring until sauce starts to thicken, then stir in 1/2 Cup Half-and-Half.

Remove platter of Pork Chops from the oven, and cover with sauce.  When plated, sprinkle with fresh Parsley.

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Enjoy!

Amazing Oatmeal Cookies

Amazing Oatmeal Cookies

I've made these cookies for years, and have added different ingredients to the base recipe.  Tonight, I added chocolate chips, walnuts, and pecans.

Preheat oven to 375 degrees.

In a stand mixer, blend:

1 Cup Butter, softened

2 Cups Sugar

Blend until fluffy, then add in:

3 Cups Oats

One at a time, add:

 2 eggs

Blend well, then add:

2 Cups Flour

1 Teaspoon Ground Cloves

1 Teaspoon Sugar

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

Add:

1 Cup Pecans

1 Cup Walnuts

1 Cup Chocolate Chips (I used Ghirardelli)

I have also made these with Dates (instead of chocolate chips),

Bake for 12 minutes (I like my cookies chewy, so if you like them crunchy, bake them a little longer.)

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Enjoy!

Fajita-Style Chicken Burritos, Mexican Rice, and Strawberry Shortcake

Fajita-Style Chicken Burritos

1 Tablespoon Chicken Taco Seasoning

2 Chicken Breasts, sliced thinly

1 Medium Onion, cut into wedges

2 Tablespoons Vegetable Oil

2 Large Tomatoes, cut into wedges

Sprinkle raw chicken with seasoning~set aside.

In a large skillet, fry onions in oil until they soften~about 5 minutes.

Add chicken, stirring occasionally until cooked through~about 8 minutes.

Stir in tomatoes, stirring occasionally.  Cook for another 10 minutes.

Serve in burrito-size flour tortillas (or any kind/size you like). 

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Serve with:

Refried Beans

Shredded Cheese

Guacamole

Salsa

Sour Cream

Mexican Rice

Strawberry Shortcake

1 Quart Strawberries, hulled and sliced

1 Tablespoon Vanilla Sugar

I used Dorie Greenspan's Sweet Cream Biscuit recipe from Baking from My Home to Yours, but increased the sugar to 1/4 Cup and sprinkled the tops with Cinammon Sugar.

Serve warm with Vanilla Ice Cream.

Chrysanthemums, Alstroemeria, Geraniums, and Fern from our garden

Enjoy!

Salad with Blue Cheese Dressing, Rib-eye Steaks, Grilled Corn, Potato Planks, and Amaretto Brownies

Salad with Blue Cheese Dressing

Fresh Spring Greens

3 Carrots, peeled and sliced

3 Ribs of Celery, sliced

3 Green Onions, sliced

2 small Haas Avocados, peeled and diced

I used the Blue Cheese Salad Dressing recipe in the All New Good Housekeeping Cookbook ~ it was just right.

Rib-eye Steaks

John created this dry rub:
1 Tablespoon Hungarian Paprika
1 Tablespoon Shallot Pepper
1 Tablespoon Garlic Salt

After he coated them, he refrigerated them for 2 hours.  He seared them on the grill over direct heat, then moved them over to finish cooking over indirect heat.

Grilled Corn

Potato Planks

We decided to try something different with the potatoes and saw these in the Cuisine at Home magazine.

Slice 4 Russet Potatoes into 1/4" planks.

Toss with salt, pepper, olive oil, and fresh parsley

Cook on the grill about 8 minutes a side.

The flavor and texture of these was great - kind of like baked potatoes - but next time, I will add more seasoning like Garlic Salt, Tony Chachere's Seasoning, fresh Rosemary, or something else to give them a little more flavor.

Amaretto Brownies

I wanted to compare this recipe that I've been making for years with the Kahlua Brownie recipe I tried last week, but it's hard to say which is best.  They are both fudgy, not cakey.  I've used this recipe with Raspberry Dessert Wine from Mosby.  I guess the bottom line is this recipe makes more, so if you are baking for company, or a potluck, this one is better.  But, they are both scrumptious!

Brownies

Preheat oven to 400 degrees.  Line a 9" x 13" pan with foil and spray with non-stick spray (I used Crisco Spray with Flour).

In a medium saucepan, over low heat, melt:

1 Cup Shortening

4 oz Unsweetened Chocolate (I used Ghirardelli)

Remove from stove and let cool about 15 minutes, then stir in:

2 Cups Sugar

Individually whisk in:

4 eggs

1/4 cup Amaretto (I used diSaronno)

Then carefully stir in:

1 1/2 Cups Flour

1/2 teaspoon Salt

Bake for 25 minutes.  Allow to cool (if you possibly can!), frost, then sprinkle with Slivered Almonds.

Frosting

In a small saucepan, over low heat, melt:

1/4 Cup Butter

1 oz Unsweetened Chocolate

Remove from heat and stir in:

2 Cups Powdered Sugar

2 Tablespoons Half & Half

3 Tablespoons Amaretto

Dash of Salt

Stir until it reaches desired consistency.  If too runny, add more sugar in small amounts.  If too thick, add more Half & Half in small amounts.

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Enjoy!

Tomato Pie and Watermelon Salad

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. ~Jim Davis

Tomato Pie

This is a wonderful dish for a summer lunch or tea party.

I used a Marie Callendar's frozen pie crust for this recipe.

Preheat oven to 400 degrees.

Set pie crust out to thaw.

Slice 5 - 6 medium tomatoes (or 3 - 4 large ones) horizontally, discarding tops and bottoms.  Set in a collinder in a slingle layer and sprinkle with salt.  After 10 minutes, turn the tomato slices over, and salt the other side.  This allows excess liquid to drain and keeps the pie crust from getting soggy.

3-4 Green Onions, sliced

About 12 Fresh Basil Leaves, chiffonade  (I think this would be great with any number of spices, or a mix of fresh herbs, so feel free to experiment with different flavors)

Mix together:

1 cup of Mayonnaise

2 cups shredded cheese (I used a Cheddar/Jack blend)

Salt and Pepper to taste (keeping in mind that cheese and mayonnaise are salty & you've already salted the tomatoes)

Pierce the bottom of the pie crust with a fork in several spots to prevent shrinking.  Bake for 10 minutes.

In the partially baked pie crust, layer:

Tomato Slices

Green Onions

Basil

Repeat layers

Top with Mayonnaise & Cheese mixture.

Bake for 30 - 35 minutes.  If crust is browning too quickly, you can cover the edges with foil and continue baking until top is lightly browned.

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Watermelon Salad

I used to order this at Maggiano's Corner Bakery all the time, and finally found a few recipes that I combined to make this one.  It is a really refreshing summer side dish!

Peel and dice a Medium Seedless Watermelon.  Place in a large mixing or serving bowl.

Whisk together:

Juice of 1 Medium Lemon

4 Tablespoons Honey

2 Tablespoons Vegetable Oil (I used Canola)

About 12 Fresh Mint Leaves, chiffonade

Pour over watermelon and mix well.  We ate this salad for lunch and dinner, and found that the flavors were blended better after a few hours in the refrigerator.

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Enjoy!

Impatiens in our garden.