I have been cooking a lot more than I have been blogging! I have made at least 7 new recipes since the last blog and have had some wonderful food that all of us have really enjoyed. I am so happy to be back to cooking the Whole Foods way! With so many fresh ingredients and so much variety.
The first recipe I will talk about: Quinoa Vegetable Cakes. These cakes were full of veggies and different herbs and spices. Some of them being: carrots, zucchini, spinach, tahini (remember when I had no clue what that was!), dill, lemon juice and Italian Herbs. Don’t you just love the idea of your family eating all these wonderful foods! And they liked them! Both boys rated them about 9! Not bad!
The next recipe was SO amazing! I will definitely be making this again! All the family gave it a hearty 10! I am going to share the recipe by request! Thanks, Abby!
Chicken Breast Piccata Florentine
1/2 cup unbleached all-purpose flour
2 large eggs, beaten
3/4 cup grated Parmesan cheese
2 cups fresh chopped spinach leaves or 1 cup frozen chopped spinach leaves, thawed
2 tsp. dried Italian Herbs
2 garlic cloves, minced
2 tsp. salt
1 tsp. freshly ground pepper
3 TBLS. olive oil
2 whole boneless skinless chicken breasts
Preheat the oven to 375 degrees. Place the flour in a bowl large enough to dredge the chicken breasts in.
Combine the eggs, Parmesan, spinach, It. herbs, garlic, salt and pepper in a large bowl, blending well. The mixture should be the consistency of pancake batter.
Place the olive oil in a large nonstick saute’ pan over medium-high heat. Dredge the chicken breasts first in the flour, dusting off any excess, and then in the batter, and carefully place in the hot oil. Saute’, turning once, until just golden brown on both sides, about 3 minutes per side.
Place the breasts on a baking dish, and transfer to the oven to finish cooking, for 10 to 15 minutes.
The crust to this chicken is wonderful! Worth giving a try!
My next recipe is one that I was excited to make for myself. The boys didn’t like it as much as I thought they would, giving it only around a 7. Chiles Rellenos Casserole. Now I loved it! This casserole is actually poblano chilies stuffed full of Monterey Jack cheese, chipotle chilies and a few other ingredients and then on top of the chilies you pour a cornbread mixture. I think it might have been a little hot for my family. BUT I love hot and enjoyed every bite!
Another big hit and another recipe we all oohed and awed over! Cajun Seafood Cakes covered in a delicious Creole Remoulade Sauce. Oh, the sauce was so fresh tasting and it made the cakes which were delicious in themselves just delectable! If you like seafood you would love this dish as the cakes contained potatoes, onion, garlic, celery, cajun spices, cod, shrimp and scallops. The sauce was made with mayo (I used plain yogurt instead), red onion, parsley, tarragon, capers, dill relish, lemon juice, hot sauce and mustard. Another recipe I will definitely make again!
Have anyone in your home that doesn’t care for cooked carrots? Try these! My boys don’t especially care for cooked carrots, but really enjoyed them being coated with a sweet, maple glaze. Maple Glazed Carrots is what the recipe is simply called. Easy to make. The glaze consisting of ingredients like maple syrup, cinnamon, orange juice and mandarin oranges. Makes an attractive side dish, also! Would be a great dish for a Thanksgiving meal!
And finally, Soothing Fresh Ginger Tea. Want a nice, hot relaxing drink? Try this! Place 1/4 cup sliced fresh unpeeled ginger, 2 dried allspice berries, 1 1/2 inch long cinnamon stick into 2 cups of water. Bring to a boil, then simmer for 10 minutes. Strain the liquid into a cup, add honey and lemon to taste. Sounds so good, think I will go make a cup!
Next time, I will discuss chicken drumsticks made with… peanut butter? Cheesecake that was, oh, so good! Samosas, wore myself out making these! And seeing some really great recipes coming up!
Until next time…