Time For Breakfast - Cinnamon Scone Bread

This was as amazing as I hoped it would be. We love scones. Scone Bread was a must try recipe. It was a little work with the layering but damn it was so worth it. Looking forward to having this again tomorrow for breakfast! Click here for the recipe. It was not that hard to make, just a little more time consuming than regular scones.

DIY Chicken Fried Rice

We love this recipe. It is from the Recipe Critic, Better Than Take-Out Chicken Fried Rice. I made the rice this afternoon and got all the ingredients together after work. I started making this at 6:30 and we were at the table by 6:45.

Ingredients-
1 pound chicken, cooked and shredded
3 cups cooked rice
2 Tbs sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2-3 Tablespoons soy sauce (more or less to taste)
3 eggs, lightly beaten
2 Tbsp chopped green onions (optional)

Method-
Shred the cooked chicken.
Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Scalloped Potato and Beef Roll

 

Do you get those food videos in your Facebook feed? I do. I get a lot of them. This one caught my eye the other morning and then I realized I had everything in the house that recipe called for. Scalloped Potato Roll. The name is misleading. Chris had no idea what this was going to be when he read it on our menu for this week. Does anyone else put up a menu for the week?

This recipe serves 8 people so I cut it in half. I worked from home today so I did the potatos before work. The rest I did at lunch time then baked for 20 minutes after work. I ran into a problem when I rolled had to roll it up. I think I put too much filling in becauce the roll broke open. I quickly grabbed a loaf pan and placed the roll in it. It was not a pretty as the video but it tasted pretty darn good.

Ingredients-
6 potatoes, peeled
2 cups grated parmesan cheese, divided
3 teaspoons salt, divided
4 tablespoons olive oil, divided
1 sweet onion, diced
1 lb ground beef
14 ½ oz diced tomato, 1 can, drained
4 tablespoons fresh parsley, chopped, divided
1 teaspoon paprika
½ teaspoon pepper
6 cups spinach
2 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded Mozzarella

Method-
Preheat oven to 350˚F.

Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.

On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.

Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.

Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.

In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.

Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.

In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.

In a bowl combine the spinach mixture and the ricotta. Set aside.

Evenly spread the spinach mixture over the cooked potato sheet.

Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.

Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.

Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.

Sprinkle with parsley for garnish. Slice and serve immediately.

Lentil Soup

We all have go-to recipes. This is my go-to Lentil Soup Recipe. It is Mark Bittman recipe. It is so simple to make. You can add things to the soup. Mark Bittman suggests variations with the spices. I like to add things like cooked chicken, cooked sausage or if I bring leftovers for lunch some diced tofu.

Ingredients-
2 tbsp extra virgin olive oil
1 onion, chopped
1 carrot, cut into 1/2 inch pieces
1 celery stalk, cut into 1/2 inch pieces
1 cup lentils, washed
1 bay leaf
6 cups chicken, beef, or vegetable stock
Ground black pepper
Salt

Method-
In a large pot over medium heat, add the oil. Once it is hot, add the onion and cook until soft, 1-2 minutes. Add the carrot and celery and cook another 2 minutes. Add the lentils, bay leaf, and stock. Sprinkle with pepper. Bring to a boil, and then turn the heat down to low and cook until the lentils are tender, about 30 minutes. Stir it sometimes.

Food styling by Chris.

Baked Ham, Cheese and Rice Casserole

Riso al Forno. I think the last time I made this was in 2015. This is such a good winter meal.

The recipe came from Every Night Italian by Giuliano Hazan. This is an amazing casserole. Rice in a creamy béchamel sauce with ham and cheese. It is crispy and creamy. Mmmmmm.

Baked Ham, Cheese and Rice Casserole-
Ingredients-
Salt
1 1/2 cups Arborio Rice
4 tbsp butter, plus more for the rice and the baking dish
2 cups milk
1/4  cup all-purpose flour
Freshly ground pepper
6 oz. boiled ham, sliced fairly thin and chopped
3/4 cup freshly grated Parmigiano-Reggiano
6 oz. fresh mozzarella (I used Shredded Mozzarella this time)

Method-

Preheat oven to 400 degrees.

Fill a pot with at least 3 quarts water and bring to a boil. Add 2 tsp salt and the rice and stir well. Cook covered for about 15 minutes, stirring occasionally, until the rice is cooked but still firm to the bite. Drain and transfer to a mixing bowl. Toss the rice with a bit of butter to prevent the grains from sticking together.

While the rice is cooking, make a béchamel sauce. Heat the milk until you can see steam rising, being careful not to let it come to a boil. Melt the 4 tbsp butter in a heavy sauce pan over medium-low heat. Add the flour and whisk until smooth. Add the hot milk, a few tablespoons at a time at first, whisking until the mixture is smooth before adding more milk. Do not be alarmed if the béchamel becomes very thick at first. It will get thinner as you whisk in more milk. Once it has become quite thin, you can pour the milk in more rapidly. Cook, whisking constantly, over medium heat until the sauce thickly coats the whisk. Season with salt and pepper before removing from the heat.

Pour the béchamel over the rice, reserving a few spoonfuls for the top of the casserole. Add the ham and all but 2 tbsp of the Parmigiano-Reggiano. Mix well and taste for salt and pepper.

Butter the bottom and sides of a 2 1/2 quart baking that is about 3 inches deep. Pour in half of the rice mixture. Slice the mozzarella about 1/8 inch thick and layer the slices over the rice. Add the remaining rice mixture and smooth the surface with a spoon. Spread the remaining béchamel over the top and sprinkle with the remaining Parmigiano-Reggiano.

Bake for 15 minutes. If after 15 minutes the top is not speckled with brown, place the casserole under the broiler for 1 to 2 minutes, or until the top beings to brown. Remove from the oven and allow to settle for about 5 minutes before serving.

Julia Child's Favorite Roasted Chicken

 

A perfect Sunday dinner. Roasted Chicken, Spinach, Mashed Potatoes, and Gravy. When you make Julia Child's Favorite Roasted Chicken you are bound to end up with a happy family. Chris and both cats were head over heels for this one. One thing I did which is not in the recipe was to add a little flour to the broth and pan drippings so it was a smoother gravy. Delicious!

This was taken while the chicken was in the oven-

Julia Child's Favorite Roasted Chicken-
Ingredients -
2 1/2 tablespoons unsalted butter
1/3 cup finely diced carrots
1/3 cup finely diced onion
1/3 cup finely diced celery
1 teaspoon thyme, savory or mixed herbs, or 2 fresh thyme or savory sprigs
One 3 1/2- to 4-pound chicken
Salt
Freshly ground pepper
Parsley stems
Celery leaves
Six 1/8-inch-thick lemon slices
1/2 cup sliced onion
1/2 cup sliced carrots
1 tablespoon fresh lemon juice
3/4 cup chicken stock or broth


Method -
Preheat the oven to 425°. Melt 1 tablespoon of the butter in a skillet. Add the diced carrots, onion and celery and cook over moderate heat until softened. Stir in the herbs.

Wash the chicken rapidly inside and out with hot water and pat thoroughly dry. For easier carving, cut out and discard the wishbone. Pull the neck skin up over the breast and secure it to the back with a toothpick. Salt and pepper the cavity and spoon in the cooked vegetables, a handful of parsley stems and celery leaves and the lemon slices. Massage the chicken all over with 1 tablespoon of the butter, then truss it. Alternatively, tie the ends of the drumsticks together and tuck the wings under the body.

Choose a flameproof roasting pan that is about 1 inch larger than the chicken. Salt the chicken all over and set it breast up on a rack in the pan. (Thoroughly wash all surfaces and utensils that have been in contact with the raw chicken.)

Roast the chicken in the oven for about 1 hour and 15 minutes**, as follows:
At 15 minutes: Brush the chicken with the remaining 1/2 tablespoon of butter. Scatter the sliced onion and carrot all around. Reduce the oven temperature to 350°.
At 45 minutes: Brush the lemon juice over the chicken. If necessary, add 1/2 cup of water to the vegetables to prevent burning.
At 60 minutes: Baste with the pan juices.
Test for doneness: The drumsticks should move easily in their sockets; their flesh should feel somewhat soft. If not, continue roasting, basting and testing every 7 to 8 minutes, until an instant-read thermometer registers 165°**

Spear the chicken through the shoulders; lift to drain; if the last of the juices run clear yellow, the chicken is done. Let rest on a carving board for 15 minutes; discard the string.

Spoon all but 1 tablespoon of fat from the juices in the pan. Add the stock and boil until lightly syrupy, 5 minutes. Strain; you will have just enough to bathe each serving with a fragrant spoonful.

** Our chicken took about an extra half hour for it to be cooked through.

Everyone's Favorite Chicken Cutlets

Yes, I do mean everyone's favorite Chicken Cutlet. Chris. Myself. Archie. And Lucy. This recipe was adapted from a video I watched awhile ago.

 

I made this recipe a number of times. But I wanted to change it up a little. Archie, yes Archie The Cat, was not crazy about the lemon dressing.

This is my rendition of that recipe. It is the same recipe as in the video, minus the dressing.

Preheat the oven to 350˚. Put the chicken breasts in a bowl with beaten eggs, Parmesan cheese, and parsley, and stir to coat. Dredge the chicken in breadcrumbs which were mixed with flour, oregano, salt, pepper, Parmesan cheese, and parsley. The chicken is placed on a baking sheet lined with parchment paper and sprayed with Pam. Drizzle a little olive oil on the chicken. Raise the temperature of the oven to 450˚. Bake the chicken for about 15 minutes. Turn the chicken over and bake for another 5 to 8 minutes. 

Just remember when you share this with your cats please remove all breading from the chicken breast.

Baked Ziti with Pork Rib Guazzetto

In December I made Ziti with Pork Rib Guazzetto from Lidia's Celebrate Like an Italian. There was a lot of leftovers. I had ricotta cheese and fresh Mozzarella in the fridge. I added the Ricotta and Mozzarella along with some Parmesan to the pasta and the sauce. It went into a baking dish and topped it with breadcrumbs, cheese, and parsley. It went into the freezer. Tonight we baked the pasta and enjoyed what was the best-baked macaroni I have had in a long time. That sauce was fantastic!

Eggs in Purgatory

I love eggs poached in tomato sauce. This is a recipe my Mom made quite often. The sauce was a basic Marinara. Once the sauce was done the eggs were dropped in the sauce and left to poach. Some Italian bread and a glass, or two, of wine and you are done.

Lucy wants to know when we will have chicken for dinner again...

Leftover Beef Stew!

I had some Polenta in the freezer. I took it out yesterday and when Chris got home tonight he fried it up in a saute pan. We put the leftover Beef Stew over the polenta. Comfort food!

A friend of ours, Maureen, gave us her FoodSaver. Guess the first thing I used it for. Yeah another meal from the batch of Slow Cooker Beef Stew. I was reading online that you should first freeze what you are going to wrap using the FoodSaver. Well I did not freeze the stew and the vacuum and the sealer worked perfectly! I love this new gadget.