Over the years I have tried other chicken finger recipes that always ended with disappointment being too dry or lacking flavor.  I took a risk giving this one a try, it looked to simple to not give it a chance!  It came from Southern Living Magazine.. one of my many sources for good recipes!    For a side, I often avoid starch and carbs in our house.  We savor those during the day hours so our bodies have a better chance of burning them for fuel to get through the day     Here I am sharing a delightful green bean recipe.  Fresh is best through and through on this recipe, but by all means, do not avoid trying it because you need to substitute canned tomatoes and dried oregano (cut dried oregano to 1-1/2 tsp).      If you are like my children, you may push the tomatoes aside..  that is ok, this dish is delish regardless!  Enjoy!

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Pecan Crusted Chicken Fingers

NOTE: if you do not have saltines on hand, use Planko bread crumbs or make your own fresh bread crumbs (dry out in oven) and add 1/2 tsp of salt. SERVING SIZE is subjective .. dependent on side dishes.

16 Saltine Cracker Crumbs
1 Egg White, Beat Til Foamy
1/4 Cup Pecans, ground
1 1/2 Lbs Boneless Skinless Chicken -Cut Into Strips
2 Teaspoon Paprika
1/2 Teaspoon Salt
1/4 Cup Flour
1/2 Teaspoon Pepper

1. Preheat oven to 425. Stir together crushed crackers and next 4 ingredients.
2. Whisk egg white just until foamy.
3. Place a wire rack coated with cooking spray in a parchment paper-lined 15- x 10-inch jelly-roll pan.
4. Dredge chicken tenders in flour; dip in egg white, and dredge in saltine mixture. Lightly coat chicken on each side
with cooking spray; arrange chicken on wire rack.
5. Bake at 425 for 18 to 20 minutes or until golden brown, turning once after 12 minutes.

Herbed Tomatoes ‘n Green Beans

3 green onions, coarsely chopped
2 medium tomatoes, diced
2 garlic cloves, minced
1 Tbl minced fresh oregano
2 Tsp Olive Oil
1 Tbl minced fresh parsley
1/2 Lb fresh green beans, trimmed
1/8 Tsp salt
1/4 Cup chicken broth
1/8 Tsp pepper

In a small skillet, saute onions and garlic in oil until tender. Add beans and broth. Bring to a boil. Reduce heat; cover
and simmer for 6-9 minutes or until crisp-tender.
Stir in the tomatoes and seasonings; heat through. Yield: 4 servings.

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Grilled Green Bean Salad

1-1/2 Lbs Green Beans, Trimmed
1/2 Red Onion, Finely Slivered
1/4 Cup olive oil
2 Teaspoon Olive Oil
1 Tablespoon Fresh Thyme, Chopped
1/4 Cup Lemon Juice
1 Tsp Dijon mustard
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/4 Cup Fresh Parmesan, Shredded-(optional)

For the DRESSING: In a medium size mixing bowl, whisk together the lemon juice, mustard, salt, & pepper and thyme.
Slowly drizzle in the oil, whisking constantly, until the dressing emulsifies. Set aside.

Toss green beans and red onion with 2tsp of olive oil then transfer to a vegetable grill pan. If you do not have a grill
pan, you can also use a double layer of aluminum foil. Cook on the grill over medium heat, tossing until the onion
begins to slightly wilt and the onions are tender crisp. Some black spots will appear on green beans.

Remove from heat and toss with dressing, add additional salt & pepper to taste. If desired, top with parmesan just
before serving.  Enjoy!

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Horsey Mac ‘n Cheddar

2 1/2 Cup grated extra-sharp white cheddar cheese
1 Lb farfalle pasta
8 Slice smoked bacon
2 Tbl prepared horseradish
3 Tbl butter
1 Tablespoon Dried Parsley
2 Tbl flour
2 scallions, finely chopped
2 1/2 Cup milk
Salt and pepper
Ground nutmeg, to taste
Pickle spears, for serving

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until just shy of al dente.
2. Heat the oven to 350. Bake the bacon on a broiler pan until crisp, 25 to 30 minutes. Chop the bacon. Preheat the broiler.
3. Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg. Cook until reduced, about 5 minutes. Stir in 2 cups cheese until melted,then remove the sauce from the heat and stir in the horseradish and bacon.
4. In a casserole dish, combine the pasta with the sauce and top with the parsley, scallions and remaining 1/2 cup
cheese. Broil until browned, 3 to 4 minutes. Serve with the pickles.

Servings 4-5

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Photo courtesy of BeckySue Becker. Yes, this is her actual dare dish!

Growing up 5 minutes from Lake Superior had many advantages.  One of my favorites was the scenery… one of my worst (other than the 20′ + snow that fell each year) was smell of Lake Trout my father caught.  No not just the raw fish… it was the aroma that filled our house when my mom cooked it (even though we had a mac daddy Jenn-Air downdraft… which was a prize possession back in that day)!   My mother was an amazing baker and a really good cook.  I learned from the best really early on.  But how she prepared a fillet left something to be desired … especially when my nose was in the mix!   The aroma of breaded fried fish ruined me.. and here I am (many) years later, and I cannot stand the smell of fish.  I love to cook.  I love fresh things. I strive to cook healthy. I hate FISH. ugh.  Over the last (many) years people have said different sorts of “ohh you need to try MY way of cooking, or ordering fish”.     Each and every time my end conclusion was the same.  Yeah, thanks, but no thanks!

Well today is a day worth writing on the calendar.. or at the least, to blog about!   I stumbled across a salmon recipe a few weeks back that sounded incredible “Sweet and Saucy Gas-Grilled Salmon with Spicy Apple Glaze”.  The only part of the name, and the ingredients, that made me skeptical was the SALMON!   Several friends warned me to not test the waters with Salmon, but I just had a gut feeling…

As I prepared this dish I forced myself to be optimistic… until it hit the grill.  Right then I was (even more) thankful for my husband manning the grill.   I quickly became a pessimist, and I dwelled on the misery of the fish aroma overtaking my appreciator pallet.   I even prayed.  How silly I am.. felt.

Side dish?  I chose grilled asparagus with (Boursin) cheesy bread crumbs.   Considering I had no experience with pairing, I think I did a pretty good job .. it was slightly sharp to give a good balance to the Sweet, Saucy and Spicy Fish!   So … here the moment comes.. dish in front of me.  I feel breathless while my husband dives in.. darn near face first.   After HIS first (2nd.. and 3rd) bite(s) my nerves  were calmed. “oh my”… “wow”… “ohhh this is good”.   I let my guard down and held my breath for the first bite.  The moment felt like a dare. I pondered every past moment that I tried fish, when the end conclusion was the same.

I deliberated as long as I could, and the moment arrived. This was a huge moment for me. I love the ingredients, other than the obvious.  Could I possibly change the one thing in life I thought was awful?  Yes.  I did!!   I was in shock for the first few bites… waiting for the awfulness I was accustomed to.  I cannot deny that I had SOME fishy taste… but party on my pallet was over ruled!    So I put a sock in mouth of my fears and enjoyed my meal!

I confirmed (once again) the reason I do not have the desire to eat out in restaurants.  I love fresh things and I love to cook.  And I have learned a GREAT amount (from America’s Test Kitchen.. aka Cook’s Country Magazine… aka Cook’s Illustrated Magazine) that good, fresh, mouth-watering dishes are not hard. They have been tested…and I have tried.  To date, not one has failed me … even FISH!   America’s Test Kitchen is the God of all recipe books.

I like fish. Do I love it?   Jury is out.   Next I am going to hunt for (recommended from friends) recipes that use Sea Bass and Tilapia.  Who knows, it might (hopefully) become a staple in my home!

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Sweet and Saucy Gas-Grilled Salmon with Spicy Apple Glaze

Serves 4

Use any brand of heavy-duty aluminum foil to make the grill trays, but be sure to spray the foil with nonstick cooking spray. Alternatively, you can use Reynolds Release Nonstick Aluminum Foil and skip the cooking spray.

1. Process vinegar, red pepper flakes, garlic, scallions, cilantro, and jelly in food processor or blender until smooth. Heat glaze in small saucepan over medium heat until just bubbling, 2 to 3 minutes. Remove from heat and transfer 1/4 cup glaze to small bowl to cool slightly. Stir butter into glaze remaining in saucepan, cover, and set aside.

2. Turn on all the burners to high, cover, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the grate clean.

3. Following photos, use heavy-duty foil to make four 7 by 5-inch trays. Coat trays with cooking spray. Season salmon with salt and pepper, brush each side of each fillet with 1/2 tablespoon reserved glaze (without butter), and place skinned side up on trays.

4. Making sure to leave the burners on high and cook with the lid down, place the trays with the salmon over the hot side of the grill and grill until the glaze forms a golden brown crust, 6 to 8 minutes. (Move the fillets to a cooler part of the grill if they darken too soon.) Using tongs, flip the salmon and cook 1 minute. Spoon half of the buttered glaze on the salmon and cook until the center of each fillet is still just translucent, about 1 minute. Transfer the salmon to a platter and spoon the remaining buttered glaze over it.

Serve. Enjoy like there is no tomorrow. =)

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• Add a fair amount of lemon juice to the salad to balance the richness of the mayonnaise.
• This is one of the rare occasions in which garlic powder is preferred to fresh garlic because the flavor isn’t as sharp and the powder dissolves into the smooth dressing.
• Make sure to thoroughly season the water in which the pasta is cooked; otherwise the pasta’s flavor will be bland. Recommend 1 tablespoon of salt per gallon of water.
• Cook the pasta until just tender—not all the way. Don’t drain the macaroni too well before adding the other ingredients–a little extra moisture will keep the salad from drying out. If you’ve made the salad ahead of time, simply stir in a little warm water to loosen the texture.

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Cool and Creamy Macaroni Salad

Serves 8 to 10

1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains moist. Transfer to large bowl.

2. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne, and let sit until flavors are absorbed, about 2 minutes. Add mayonnaise and let sit until salad texture is no longer watery, 5 to 10 minutes. Season with salt and pepper to taste. Serve. (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.)

Looking to add a twist?  Check out these variations..

• Macaroni Salad w/Roasted Peppers & Capers:   Add 1-1/2c drained jarred roasted red peppers, chopped, and 6Tbs drained capers, chopped with onion in step 2.

• Macaroni Salad w/Sharp Cheese & Chipotle:  Add 1-1/2c shredded extra-sharp cheddar cheese and 2Tbs minced canned chipotle chiles in adobo with onion in step 2.

• Macaroni Salad w/Curry, Apple & Golden Raisans:  Increase cayenne to 1/4tsp and add 1 Granny Smith apple, cored & chopped into 1/2″ pieces; 1 cup golden raisans; 1/2 c mango chutney; and 2tsp curry powder with onion in step 2.

• Macaroni Salad w/Ham, Hot Peppers & Scallions:  Add 1c drained jarred hot banana peppers, chopped; 8oz 1/4″ thick deli ham, cut into 1/4″ strips; and 4 minced scallions with onion in step 2.

cookscountry.com

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Summer time means simple pleasures for most of us.  Sun, fun, family time and grilling out.   Here is a simple, healthy, mouth watering vegetable salad made on the grill that will please you and surprise your guests.   The serving size is for at least 4 adults .. if you have leftovers with this recipe, invite me over next time!

Grilled Vegetable Salad

Dressing:
1/4 Cup olive oil
3 Clove garlic, minced
2 Tbl lemon juice
1/2 Cup olive oil
1 Tbl balsamic vinegar
Table salt and ground black pepper
1 Tbl Dijon mustard
1/2 Tsp minced fresh thyme leaves

Salad:
2 red bell peppers, halved, seeded, pressed flat
1 eggplant, sliced into 1-inch rounds
1 red onion, cut into 1/2-inch rounds
1 baguette, sliced into 1-inch rounds
Salad 1 (7-ounce) bag mixed salad greens
1 zucchini, sliced into 1/4-inch -planks
1/3 Cup pine nuts, toasted
Shaved Parmesan cheese for garnish

1. For the dressing: Whisk oil, garlic, lemon juice, vinegar, mustard, thyme, and salt and pepper to taste in bowl.
2. For the salad: Toss zucchini, eggplant, and bell peppers with 3 tablespoons oil in bowl and season with salt and
pepper. Brush onion and baguette with remaining 5 tablespoons oil and season with salt and pepper. Grill vegetables
and bread until charred on both sides, just 1 or 2 minutes for bread and up to 12 minutes for onions.
3. Chop vegetables roughly and toss with pine nuts and 2 tablespoons dressing in bowl. Toss salad greens with 2
tablespoons dressing in second bowl.
4. Place 3 bread slices on each large plate. Top bread with salad, then vegetables. Drizzle with remaining dressing;
garnish with Parmesan. Serve.

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In honor of the St. Patrick’s day why not honor the Irish and whip up one of the most popular dishes they call their own?  Shepherd’s pie is a staple in nearly every one’s home that I know ~ and I’m not even Irish!  But, I sympathize that often times it ends up being a bit of a messy clean up.   Well, the good news is that this recipe will solve the hassle as long as you own: a skillet and one bowl!  The meal is prepared in ONE skillet.  Less mess ~ Less fuss ~ and Simply Good Food!

SKILLET SHEPHERD’s PIE

• 8 Cups Shredded Hash Browns, Frozen
• 1/4 Cup all-purpose flour
• 4 Tbl unsalted butter, melted
• 2 C Beef Broth
• 1 1/2 Lb Lean Ground Beef
• 2 Tsp Worcestershire sauce
• 1 onion, chopped fine
• 2 C Peas & Carrots, thawed
• 1 1/2 Tsp minced fresh thyme, Or 1t -Dried Thyme
• Salt & Pepper

1. Adjust oven rack to upper-middle position and heat broiler. Toss potatoes with 2 tablespoons butter, 1 teaspoon salt,
and ¼ teaspoon pepper in large bowl. Wrap tightly with plastic and microwave until potatoes are tender, 7 to 10 minutes.
2. While potatoes are cooking, cook beef and onion in large heatproof skillet over medium-high heat until beef is no longer
pink, about 5 minutes. Drain beef mixture in colander.
3. Return drained beef mixture to pan. Stir in thyme and flour and cook until incorporated, about 1 minute. Stir in broth
and Worcestershire and cook until sauce is thickened, 6 to 8 minutes. Stir in pea and carrot medley and simmer until
heated through, about 1 minute. Season with salt and pepper.
4. Scatter cooked potatoes over beef mixture and brush with remaining butter. Broil until potatoes are golden brown, 3 to
5 minutes. Serve.

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Surely you have enjoyed this dish at your favorite Italian Restaurant?  Well here is a simple recipe for you to enjoy at home ~ your family will love it!  Recommended side dishes:   Fettuccine Alfredo, fresh steamed green beans or broccoli

Chicken Saltimbocca

• 1/2 Cup unbleached all-purpose flour
• 1 1/4 Cup dry vermouth or white wine
• 2 Tsp juice from 1 lemon
• 8 Boneless Skinless Chicken Breasts, -Pound To Even Thickness
• 4 Tbl unsalted butter, Chilled
• 1 Tbl minced fresh parsley leaves
• 1 Tbl minced fresh sage leaves
• 8 thin slices prosciutto
• 8 Large Sage Leaves, Optional
• 4 Tbl olive oil
• Table salt & Ground black pepper

1. Adjust oven rack to middle position and heat oven to 200 degrees. Combine flour and 1 teaspoon pepper in shallow dish.
2. Pat cutlets dry with paper towels. Dredge chicken in flour, shaking off any excess. Lay cutlets flat and sprinkle evenly
with minced sage. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
3. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until beginning to shimmer. Add sage leaves (if using)
and cook until leaves begin to change color and are fragrant, about 15 to 20 seconds. Using slotted spoon, remove sage to
paper towel-lined plate; reserve. Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3
minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Transfer to wire rack set on rimmed
baking sheet and keep warm in oven. Repeat with remaining 2 tablespoons oil and cutlets, then transfer to oven to keep
warm while preparing sauce.
4. Pour off excess fat from skillet. Stir in vermouth, scraping up any browned bits, and simmer until reduced to about 1/3
cup, 5 to 7 minutes. Stir in lemon juice. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in
parsley and season with salt and pepper. Remove chicken from oven and place on platter. Spoon sauce over cutlets before
serving.

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Once upon a time I knew pork as only one thing:  pork chops ‘n applesauce!  It was such a staple in my childhood years that I say that with a ♫ slight tune ♫ to the words!  But it lacked flavor, was dried out and often times I grabbed the ketchup bottle to make the last bites tolerable.

Over the last 5 years I have been cooking with them once again.  It did not take me long to realize that pork is very versatile and can be quite fun to cook with!   Apples with pork is by far one of my favorite combinations! This recipe is straight forward and sure to be a pleasing to even kids!   This low carb style dish will be much more pleasing using fresh sage.

Pork Medallions with Apple Sage Sauce

1 Tsp table salt
1/2 medium onion, sliced thin (about 1/2 cup)
1/2 Tsp ground black pepper
1 pork tenderloin (about 1 pound), cut into 1″ slices
1/3 Cup apple cider
3 Tbl applejack or brandy
2 Tbl olive oil
1/2 Cup Chicken Broth
1 Tbl unsalted butter
2 Tbl FRESH sage leaves, Minced  (or 1T dried)
1 Granny Smith apple, peeled, cored & cut into 12 slices
1/4 Cup heavy cream  (or Half & Half works well too!)
Table salt and ground black pepper

1. Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10
inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices
to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle,
but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to
the touch, and well browned, about 80 seconds. Transfer pork to plate.
2. Melt butter in pan in which pork was cooked over medium-high heat, swirling to distribute. Add apple and onion; saut
until apple starts to brown, about 4 minutes. Add cider and applejack or brandy; boil, scraping pan bottom with wooden
spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high; add stock or
broth, sage, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes. Add
cream; boil until reduced by half, about 2 minutes.
3. Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors,
about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over
meat. Serve immediately.

Recommended sides:  Steamed green beans, Broiled Asparagus and/or Mashed Potato.

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So go out, test for yourself … then come back download (see red arrow by recipe name) & print this recipe and EnJOY in the privacy of your own home too!

Blue Cheese Chips

Requires no fancy prepping or cooking, simply layer the dish in the order below!  Serves 4-6 people as an appetizer. 2-4 people as a meal

• 1 bag of Kettle Chips – spread evening over a large platter
• 1 cup of your favorite blue cheese dressing – WARM in microwave
• 6 slices of bacon, cooked & crumbled
• 5 scallions, sliced thin
• 4 oz crumbled blue cheese (Gorgonzola is my favorite)
• 2 medium tomatoes, diced small

ENJOY !!

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