A Few New Recipes

I haven't had an ayi for four weeks now and she said she won't be back until next week. ACK. I haven't had to scrub toilets for a really long time and was hoping to not have to do it for a lot longer. I guess I should just chalk it up to experience and call it "ayi appreciation month".

So, this means that I'm cooking and doing dishes, too. (I know, I know, sheesh, what is this world coming to!) There are a few good things to come out of this whole mess. I've found some great new recipes. I'll share a few of my favorites that I've tried.

Mozzarella Chicken with Onion (or mushroom)

3 tablespoons oil (canola, veggie, sunflower)
2 skinless, boneless chicken breast halves
1 tablespoon garlic powder
1 clove garlic, minced
6 fresh mushrooms, sliced (I also like substituting onions)
2 cups shredded mozzarella cheese

1. Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and garlic. Cook 12 minutes on each side, or until juices run clear. Set chicken aside, and keep warm.
2. Stir mushrooms into the skillet, and cook until tender. Return chicken to skillet, layer with mushrooms, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.


I love this recipe because it is quick and so delicious. I have switched up the cheese--I like a good Gouda cheese and I think swiss cheese would work well, too. And, the onions taste great if you're not a mushroom person.

Today I made it with chicken tenders and onions and just put in a little extra salt and pepper. The family gobbled it up!



Sweet Cornbread

Ingredients
1 1/4 cups sugar
1/4 cup honey
2 eggs
1/2 cup butter(softened)
1 cup milk
1 cup water
2 cups white cornmeal(for less gritty) or yellow cornmeal(I use white)
2 cups flour
1 tablespoon baking powder
1 teaspoon salt

Directions
1. Grease a 9x13 inch baking pan with shortening.
2. Preheat oven to 375°F.
3. Mix sugar, butter, eggs, milk, honey and water together in a large bowl.
4. Mix dry ingredients together in a separate bowl: cornmeal, flour,baking powder, and salt.
5. While stirring, add dry ingredients to sugar, egg, and milk mixture and mix thoroughly.
6. Mixture will be slightly lumpy.
7. Pour into greased rectangular pan.
8. Bake for 25-30 minutes or until golden brown on top.
9. Serve with butter.

If you're from Texas and don't like your cornbread sweet, go right on past this recipe. It's so delicious, though! We like to have this cornbread with a big pot of chili.


Garden Vegetable Soup
Recipe courtesy Alton Brown, 2004

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Ingredients
• 4 tablespoons olive oil
• 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
• 2 tablespoons finely minced garlic
• Kosher salt
• 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
• 2 cups peeled and diced potatoes
• 2 cups fresh green beans, broken or cut into 3/4-inch pieces
• 2 quarts chicken or vegetable broth
• 4 cups peeled, seeded, and chopped tomatoes
• 2 ears corn, kernels removed
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup packed, chopped fresh parsley leaves
• 1 to 2 teaspoons freshly squeezed lemon juice
Directions
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.


My changes:

I like to make my own vegetable stock because it's expensive here and I have to travel far to get it and then cart a bunch of cans back. Plus, it's so much healthier to do my own. It's pretty easy: Put a bunch of veggies in a stock pot. Simmer them until the water is flavored. If you get fancy, you can add garlic (I always do this) and a bay leave and a little salt and a few peppercorns. Whatever you like.

I didn’t have enough vegetable stock the first time I made this recipe so I added an equivalent amount of water and then added a bay leaf, chicken bouillon, and a dash of thyme.

I didn’t have fresh parsley, either, so I used dried and added it when I added the stock.

I also did 3 small ears of corn. Note: the corn was a little crunchy. I think it would be better to add it at the beginning with the rest of the veggies or with the stock.

I forgot the lemon juice but added extra pepper and parsley and thyme.

I loved this recipe!


So, there you have it. New recipes from Carol's Kitchen that make lots of dishes go into her kitchen sink. Enjoy!