Archive for January, 2013

Paula Dean’s Wild Rice & Mushroom Side

January 25, 2013

This is so good! I lightened it up w bit because PD is ridiculous (in a good way).

1.5 sticks butter
1 16 oz package of baby Bella’s chopped roughly
3 cups (or so) of cooked wild rice (I could see this blended with quinoa – try next time)
1 med white onion, chopped
2 T all purpose flour
1 c milk
1/2 cup sherry (I used dry white wine and it was fine)
S + P
1/2 c buttered breadcrumbs (honestly I think this is optional)

Preheat oven to 350. Melt the butter and cook the onion and mushrooms in it. After a few minutes push them to the side and add the flour, then combine with the pan. The milk stirring constantly. Then add the sherry, S+P. then fold in the rice.

Pour into your greased baking dish and add breadcrumbs on top. Bake for 15 min or until the top is brown.


Hard Boiled Eggs

January 20, 2013

325 degrees 35 minutes and in cold water for 10.


Rolling boil w/o lid then turn the heat off and let it sit in the water with a sit lid on for 10 minutes, ice bath immediately. 

Broccoli with Almonds

January 6, 2013

1 bunch of broccoli or broccolini (salt as you steam)
2 cloves garlic, minced
1/8 t red pepper flakes
1/3 cup toasted slivered almonds
1 lemon zested and half of the juice

Steam the broccoli and cook the EVOO with garlic and red pepper flakes for about 3 minutes. Add both to a serving dish and stir in the almonds , lemon zest and juice. Serve immediately and not as good reheated. Definitely make last second if serving to guests!


Ina’s lemon chicken

January 6, 2013

1/4 c EVOO
9 cloves garlic, minced
1/3 cup dry white wine
Zest of 2 lemons
Juice of two lemons (2 T)
1.5 t dried oregano
1 t fresh thyme leaves, chopped
S + P
4 boneless chicken breasts, skin on preferred
1 lemon

Preheat oven to 400.

Make the sauce and put into the bottom of a 9×13″ serving dish. Sauce: cook the garlic in the EVOO being careful not to burn it, about 3 minutes. While its cooking add the ret of the ingredients to the serving dish (wine, lemon zest and juice oregano and thyme). When the garlic is done pour that in as well and stir together.

Place the chicken on top and brush with EVOO and S + P. If not using skin on chicken breasts, bake half way through without foil, and the last half with foil on top. Bake at 400 for 30-40 minutes. Let rest for 10 and serve in the dish with the juices.


Sweet Mustardy Dressing

January 2, 2013

From The Chew 2012

2 T chopped shallots
2 T apple cider vinegar
1 T honey
1 T Dijon
3 T evoo

Great to do in a mini chop so it chops the shallots and emulsifies the dressing for you!