Veal Scallopini

While we were shopping the other day, we came across a few tasty looking Veal chops, so we picked them up and discussed what to do with them. Scallopini was the verdict. I removed the bone and pounded the chop down to a thickness of about 1/4 inch thick, breaded and seared in Olive Oil. When they were barely done, I took them out of the pan and added a mountain of mushrooms, some white wine, broth and seasonings to the pan. Back into the sauce go the meat medallions to absorb the flavors. Served with Glazed Baby Carrots and Mashers.

Fraggle Rock Chicken

Finally!! Chicken Divan or as we know it "Fraggle Rock Chicken", as Syd called it as a tot has made it to out blog. It's a family favorite made with chicken breasts, broccoli and a sauce made of Celery Soup, White Wine, Worchester Sauce and seasonings. First spread the broccoli in the bottom of a baking pan, then the Chicken Breasts and sauce, top it all off with the Parmesan and into the oven for about 45 minutes. Oh, it's so good!!

Hearty Beef Stew

A cold and wet day always needs some comfort foods, that being said, it was suggested that I make Beef Stew. I ran my errands and on the way home stopped by the market for a shoulder roast, a few parsnips and turnips. After retuning home I trimmed and cut the roast into cubes, seasoned and dusted in flour and then seared the juices in. Once browned, I removed them from the pan, tossed in an onion, carrot, celery and the root veggies, then finally some mushrooms. Back to the pot goes the meat, a nice dark ale, beef broth and seasonings. Let them cook for about an hour. Once the meat is tender I served it over a mound of mashed potatoes. It was even better the next day for lunch!

Raven Football

So, the Ravens made the playoffs, which means the second season is underway. And what a schooling they did to the Patriots! Ray Rice, Terrell Suggs and Ray Lewis lead the Ravens to a 33-14 rout!!

Just some simple tailgate snacks for this one, BBQed wings marinated and basted with a Jack Daniels flavored sauce, Cole slaw and waffle fries con caso. The sweet taste of victory sure makes food taste better!

Black-Eyed Pea Soup w/Smoked Turkey & Collard Greens

With the weather being so chilly and precipitation in the air, a good hearty soup is always in order. I try to find lots of different soups and stews, just for variety and it keeps the blog from getting boring! This one I came across while watching one of my favorite chefs, Emeril. Needless to say it has that Louisiana touch to it. I soaked Black Eye Peas overnight so when I was ready they were too. Onions, Celery and a Bell Pepper made their way into the stock pot first, with a little Olive Oil. Once tender in go 2 Smoked Turkey Legs. Cover them with water until the meat is about to fall of the bones then pull them out to cool. Add in the beans and cook for about 45 minutes. While they simmer, grab another pan for the Collard Greens. Saute' Onions and Garlic then add the greens to the pan. Once they're wilted, add in some stock (I used Turkey Stock), and let them steam for 10 minutes. While everything is cooking pull the meat from the bones and set aside. Once everything is ready, ladle soup into a bowl and garnish with the Collard Greens and Turkey. After dinner the Turkey and Greens went into the left over soup for lunch tomorrow.

Cioppino

One of our favorites..Cioppino, which is a wonderful fish stew made from a plethora of our offshore favorites. The only way to do this one right is to have plenty of people around, that being said Wendy's sister's family was in for the weekend and they are seafood lovers so we swung by the fish market for Clams, Mussels, Squid, Shrimp, Salmon, Halibut and even a Dungeness Crab. Good thing Julian was here as I don't think I could have shelled all the Shrimp or picked over the Clams and Mussels. Since I make my own Fish Stock, I just went to the freezer for a few quarts, into the pantry for Tomatoes. Onions, Celery and the biggest Fennel Bulb I can find. Cook down all of the veggies, and some White Wine, the stock and tomatoes for a delicious broth, then add the Crustaceans, then the rest of the fish. Served a heaping bowl along with Anchovy-Garlic Toasts.

Greek Stuffed Chicken Breasts

Last night we decided on Chicken. I looked to see what we had in the house as the weather was pretty lousy and I didn't feel like going to the store. It's not usually to difficult as we keep a fairly stocked pantry and freezer. I pulled out some Boneless Chicken Breasts and a bag of Spinach, then went to the fridge and found a container of Feta and a lemon, perfect! I made a mixture similar to what one would find in Spinach Pie. Next I pounded the breasts to a 1/2 inch thickness seasoned them and loaded them with the stuffing. Tied them closed, and seared them in a little Olive Oil, then finished them in the oven. A side of Brown Rice Pilaf, then finished with a Lemony Wine Sauce. Um, Um, Um!!