By mlb, on September 27th, 2006%
Let me start by saying that I think this is the juiciest chicken I have ever made. Wow. The flavor was excellent as well. This goes great with couscous, polenta or crusty bread. This recipe comes from the Tastes of the Pacific Northwest cookbook and I came across it as I was researching my WCC#9 recipe.
I found another dish from this cookbook that I will be posting about next Monday for that Weekend Cookbook Challenge but this chicken definitely deserves its own post! Plus, the bay leaf is from our backyard — that’s pretty damn regional!
Baked Chicken with Caramelized Sweet Onions
3-4 chicken breasts (skinless & boneless) you could also probably use a combination of 2 breasts and 2 thighs
flour for dredging (about a cup or so), seasoned with . . . → Read More: Regional Eating: Baked Chicken with Caramelized Sweet Onions
By mlb, on September 25th, 2006%
Is it Italian? Is it Asian? I dunno. It was good, though.
You could just as easily serve this over some basmati rice (and omit the cheese) but I really like the huge rigatoni we had with this and of course, the Parmesan. It was a fusion, as the kids call it.
Ginger-Garlic-Cilantro Shrimp
Originally, from Bon Appétit magazine, with 6 tbsp of butter instead of 3.5.
3.5 tbsp butter, room temperature
1/4 cup (packed) chopped fresh cilantro
3 garlic cloves, minced
2 tablespoons chopped fresh chives
2 teaspoons minced peeled fresh ginger
2 teaspoons toasted sesame oil
1 pound uncooked, peeled and deveined shrimp (large — 26-30 ct)
1 tbsp olive oil
1 small white onion, diced
1 orange or yellow bell pepper, cored and diced
Lime wedges
1 pound rigatoni or other large tube-like pasta of your liking
salt and pepper
Mix the first . . . → Read More: Asian Pasta Mix-Up: Ginger-Garlic-Cilantro Shrimp
By mlb, on September 24th, 2006%
I’ll start with the cheese ball, as that is usually the best place to begin. I have been telling my mom about the awesomeness of this cheeseball for about a year now, when I first made it last year before the holidays. This outing in Montana was the perfect opportunity to share in its greatness.
My aunt, who doesn’t even like tomatoes, ate as much as everyone else.
Also, it looked much prettier than the title picture above. That’s all that was left from the trip, the picture taken after the poor cheeseball had been in a cooler for 11.25 hours on the drive home. We put him to good use back in Portland.
Unfortunately, I did not take pictures of the cheeseball-making. Therefore, I will intersperse this post with pictures . . . → Read More: The Awesome Cheeseball of Montana
By mlb, on September 21st, 2006%
Hello! I am back from Montana and will post about that soon. But, Sugar High Friday is due so that will have to come first. Oh, well — I can’t resist, here’s a quick picture.
Yellowstone River, Livingston, MT.
Okay, fine. Twist my arm. One more.
jwa and I in Sacajawea Park.
It was a great trip and it was nice to see my mom and my aunt. We ate at 2nd Street Bistro one night and I made Paula Deen’s insanely good pesto/sun dried tomato cheese ball (my name for it, not hers).
Now for the creme brulee…
This month’s Sugar Hight Friday is hosted by A Veggie Venture and the theme is a surprise inside. I came across this Emeril recipe and thought rice (in this case brown rice) in a creme . . . → Read More: SHF23: Hey! There’s Brown Rice in My Creme Brulee!
