Pepper Plant 08.02.18

BUMPER CROP !

(four and counting).

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Yogurt Marinade

  • 4 cloves garlic, minced
  • juice of one lemon
  • 2 T red wine vinegar
  • 2 T extra virgin olive oil
  • 3 T plain Greek yogurt
  • 1 T oregano

One of the benefits of a blog is quick accessibility to your recipes.

Except when you’re looking for something that you thought you posted but never did.  The plan was to toss together a quick Greek Salad from The Pioneer Woman and grill some chicken.  So the yogurt marinade came to mind but where was it?  The last time I remember seeing the recipe it was scribbled on a piece of scrap paper that more likely than not got thrown away.

For an Old Guy Playing With Technology I sometimes surprise myself.

I actually remembered to take a picture and save it to my online drafts folder.

I found it!

 

Poached Chicken

  • 2 bone-in, skin-on chicken breast halves
  • 1 medium carrot, French cut style
  • 1 medium rib celery, French cut style
  • 1/4 large onion, thickly sliced
  • 1 T dried parsley
  • 2 T dried thyme
  • 3 bay leaves
  • 1/2 lemon, sliced
  • 1/4 teaspoon white pepper
  • 1 teaspoon salt
  1. Place chicken in a pot just large enough to hold chicken breast halves and add enough water to barely cover.

  2. Add carrot, celery, onion, lemon, parsley, thyme, bay leaves, white pepper, and salt.

  3. Bring to a simmer over medium-high heat.   When the liquid is almost to a boil, reduce heat to low.  Cover and continue to simmer for around 20 minutes.  If the breasts are large, simmer an extra five minutes.

  4. After 20-25 minutes, turn off the heat.  Leave the cover on the pot and allow the chicken to cool in the broth for around 15-20 minutes.

  5. You’re done.  Remove the breasts from the broth.  Debone, skin, and slice.

I thought it would be fun to document my thought process when deciding upon what to make for a meal.  We were completely out of milk so I had to go to the store.  Note the date of this post.  We are less than a week away from November and the temperature was damn near 90 degrees.  It might have even topped 90.  Despite having reservations for brunch, we had to wait for our table today.

“Would you like a table outside?”

 

“Thank you but Hell No.”

I digress.  So I’m at the store and I pass by the bagged salad section.  Remember, it’s nearly November.  Stacked up and looking fresh were a bunch of salad kits seductively named Endless Summer.  I kid you not. 

Chicken breasts bone-in were on sale for $1.99 a pound.  Dinner. Done.

I guess the title of this recipe really should be Bagged Salad with Chicken.

Going Greens: Edmond’s Upward Harvest lives the gospel of local, sustainable growing practices – News OK

via Going Greens: Edmond’s Upward Harvest lives the gospel of local, sustainable growing practices | News OK.

Upward Harvest Home.

I was at the market the other day and I saw potted plants strategically located throughout the fresh produce section.

Why is the grocery store selling plants?  Indoors, no less.

I really didn’t give it much more thought until I stumbled across this article in the local paper.

How cool is it to have an organic hydroponic farm in your town?  Read the article and check out the video.

Kind of makes the earthquakes bearable.

Sort of.

Rocky Top Coleslaw – Food Network

I love coleslaw but most of the prepared slaw  in the markets are just OK.  One day I decided to make my own coleslaw and found Bobby Flay’s recipe on the Food Network site.  It didn’t take long for me to make my usual adjustments and now the recipe is my own version of Rocky Top.  It’s coleslaw so you have to keep it simple.  Use a bag of pre-shredded coleslaw from the market.  The quantities for the dressing are all reduced from the original recipe.  I’ve substituted garlic powder for fresh garlic and celery salt for celery seed and salt.  Who has champagne vinegar laying around?  I use apple cider vinegar.  All dressing quantities are estimated.  Let your taste buds be your guides.

via Rocky Top Cole Slaw Recipe : Food Network.

Cole Slaw Dressing:
1 cup mayonnaise
1/2 cup sour cream
garlic powder (to taste)
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1 – 2 teaspoons celery salt
Pepper

Can you visualize a huge scoop of this coleslaw on top of a cold turkey meatloaf sandwich?  I thought so.

Jack’s Tuna Fish

2 six ounce cans tuna fish packed in water
1/3 C mayonnaise
1/2 apple unpeeled, small dice
1-2 T sweet or red onion, small dice
1-2 T dill pickle juice
2 small dill pickles, small dice

2 eggs
Salt and pepper

  1. Place the eggs in a small sauce pot with enough water to cover.  Bring to a boil.  When the water starts boiling, turn the heat off and cover.  Allow to sit for 10-11 minutes.
  2. After 10-11 minutes drain the eggs and immediately immerse into an ice water bath for several minutes.  Peel, dice and set aside.
  3. In a medium bowl add the onion, pickles, apple and pickle juice.  Mix well.
  4. Drain the tuna thoroughly, then flake into the bowl of vegetables/fruit.  Mix well.
  5. Add the egg, mayonnaise and salt/pepper to taste.

 

This post is the second tuna fish posting of the day.  I lost the first one.  Honest.  So in a fit of anger I went to the kitchen to make tuna fish.  I screwed it up.  The eggs didn’t cook completely.  It was only then that I realized I had written wrong directions on how to fix the eggs in my first post.  Divine intervention I guess.

I never ate tuna fish with apples in it before I got married.  Now I can’t eat tuna fish without apples in it.  If I’m out of apples, I don’t make tuna fish.  I never understood that a good tuna salad had more tuna than mayonnaise.  During my college years The Truck would show up on College Avenue around 11 pm.  I loved their tuna subs at 2 or 3 in the morning.  The Truck’s tuna salad was always the cheaper light chunk tuna in oil with a lot of mayonnaise.  The ratio was probably 2 parts mayo to 1 part tuna.  On a 12 inch white french loaf.  It was like eating a tuna flavored mayonnaise sandwich.  No wonder I topped the scales at 370 pounds, but I digress.

So I’m making two more eggs and I ask my lovely wife of too many years,

“Is this your recipe?”

“No, it was my Dad’s recipe.”

“But your Dad couldn’t cook.  He couldn’t even make coffee!”

“He could make tuna salad.”

Thanks Jack.  Great tuna salad recipe.

Tips:

Mayonnaise should be to taste.  Use only as much as you like.  Or for a low calorie version, substitute plain low fat yogurt (at your own risk).  I’ve used yogurt in the past and I prefer mayo.  Do not use Miracle Whip.  I hate Miracle Whip.  Add parsley if you’re inclined to do so.  Garlic powder adds a nice touch.  Also try curry powder or chili powder for a nice change of pace.

But don’t use Miracle Whip. 

Greek Salad – The Pioneer Woman Cooks – Ree Drummond (One Rotisserie Chicken 50 Meals #8)

I love Ree Drummond.  Never met her.  Never mind the fact I’m married.  I love Ree Drummond.  I love Ree because every recipe of hers I’ve tried is awesome.  This Greek Salad recipe is all Ree.  It is reproduced in its awesome entirity and I’ve given credit to this Goddess via the link below.

We had the usual gang over for pizza one night.  Everyone asks “What can I bring?”.  So for one of our couple friends we said “Salad”.

They brought this salad over to have with pizza.

Awesome!

Since that fateful day, we’ve made this salad several times.  One time we put chicken on top of it.  Dinner. Done. Delicious.

Greek Salad | The Pioneer Woman Cooks | Ree Drummond.

Ingredients

  • 1 head Romaine Lettuce, Chopped
  • 4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
  • 1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
  • ½ whole Red Onion, Sliced Very Thin
  • 30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
  • 6 ounces, weight Crumbled Feta Cheese
  • Fresh Parsley, Roughly Chopped
  • ¼ cups Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 1 teaspoon Sugar (more To Taste)
  • 1 clove Garlic, Minced
  • 6 whole Kalamata Olives (extra), Chopped Fine
  • ¼ teaspoons Salt
  • Freshly Ground Black Pepper
  • 1 whole Lemon, For Squeezing

Preparation Instructions

Add chopped lettuce, tomato wedges, cucumber chunks, onion
slices, halved Kalamata olives, half the feta, and parsley to a large
bowl.

Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped
olives in a bowl. Whisk together until combined. Taste and adjust
seasonings (I almost always add a little sugar.)

Pour dressing over salad ingredients, then add salt and pepper. Toss
with tongs or clean hands. Just before serving, top with additional feta
and squeeze a little lemon juice over the top.

via Greek Salad | The Pioneer Woman Cooks | Ree Drummond.