Showing posts with label Matthew. Show all posts
Carolina-Style Barbecue Chicken Breasts
in Barbecue sauce, Chicken, Dijon mustard, Entree, Grilling, Matthew, Sauces/Marinades on Sunday, March 25, 2012
OK, I know there are endless recipes for chicken on the grill but, you really should try this one ~ it really attracted me! Maybe it was the “mustard” that caught my eye. Or, maybe it’s because of the word “Carolina.” I love, love the “Carolina’s” and envy you if you reside there!
We looked at homes, and fell for one, in the Greenville, South Carolina area before we retired. Due to some circumstances of elderly relatives here, we decided it was best to stay put. Of course, we talk about it now and then, but now we have our first grandchild, Matthew, who is 5½ months old and South Carolina is just too far from him. Here is a photo of him since some of you have kindly asked about him:
 |
| Matthew at 5 months |
I digress, as Bubba razzes me, “you shifted gears again without a clutch.” So, back to the chicken…
Ohhhhhh! Yummmmm!!! These grilled chicken breasts are about the best I’ve ever eaten. According to the recipe in Food Network Magazine, they only have to marinade for about 10 minutes. (Their recipe is for chicken thighs). I’m a “mustard” addict and this is a perfect mustard marinade! It’s loaded with the good flavors of apple cider vinegar, brown sugar (I use Splenda), mustard powder, Worcestershire sauce, salt and pepper and as much hot pepper sauce as you dare to use.
Grill those chicken breasts and baste them with a little of the sauce. Then serve the chicken with some reserved sauce, tomato salad and maybe a pasta side-dish. Now, that’s good summertime eating!
Carolina-Style Barbecue Chicken Breasts
Adapted
Ingredients:
½ cup Dijon or yellow mustard
¼ cup apple cider vinegar
¼ cup packed Splenda Brown Sugar, or regular
1½ tablespoons mustard powder
1-2 teaspoons hot sauce
½ teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoons McCormick’s Seasoned Pepper
4 skinless, boneless chicken breasts
Method:
Prepare grill.
Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, salt and pepper in a bowl.
Toss the chicken with about one-third of the sauce in a large bowl until coated.
Let sit at room temperature for 10 minutes.
Put ¼ cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping.
Grill the chicken, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees, about 12-15 minutes per side.
Serve with the reserved mustard sauce.
I will be trying this on wings the next time! Yum!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes. She’s having a Double Giveaway now!
Supreme Salmon Patties and Matthew and Coco
in Coco ~ Bella, Corn, Dijon mustard, Entree, Fish/Seafood, Matt~Kathy, Matthew, Panko, Salmon on Friday, November 11, 2011
First off: for those of you who have asked about our adorable grandson Matthew, I thank you so much for thinking of him!
Matthew is 4 weeks old now, weighing in at 8 pounds, 6 ounces and is a sweet delight. That’s Daddy holding him in the picture and his babysitter Coco supervising.
Kathy brought 2 adorable Soft Coated Wheaten Terriers along with her when she married our son Matt. Coco, the younger one, is amazing with the baby! She leaves Matthew’s side only for the essentials and tries her best to get her licks in every chance she gets. When we hold Matthew, the look on her face begs us, “Please let me have him ~ I know I could do better!” I know she and Coco will be best friends as Matthew grows up and so will Bella, who leaves the babysitting to Coco most of the time.
Now for a great dish I hope you all will enjoy:
I guarantee you’ll like these salmon patties if you adore salmon the way I do!
This recipe is from an old friend and it is chocked full of flavorful ingredients to go with the canned salmon ~ corn kernels, Dijon mustard and paprika, for starters. Mom used to make them but just added eggs, cracker crumbs and onion. This is not my mom’s salmon patties!
The corn adds a crispy sweetness with the Dijon mustard and lemon juice adding zesty flavors. I used “pink” salmon. Refrigerating the patties for an hour ensures that they will not crumble when fried. These are simple and easy to make for fast dinner. Just flip them carefully when frying!
I really like canned salmon straight out of the can! Do you?
Supreme Salmon Patties
Ingredients:
2 cans (7.5 oz. each) salmon, drained
½ cup finely-diced onion
½ cup corn kernels, canned or frozen
Pepper, to taste
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon Worcestershire sauce
2 dashes hot sauce
½ teaspoon paprika
1 egg
½ cup crushed saltine crackers
1 cup panko bread crumbs
2 tablespoons butter
2 tablespoons olive oil
Method:
Place salmon in a large bowl and combine with onion, corn and pepper.
In a small bowl, combine the mayonnaise, mustard, lemon juice, Worcestershire and hot sauces and paprika.
Gently fold into salmon mixture.
Lightly beat the egg.
Fold into the salmon mixture along with ½ cup of the cracker crumbs.
Place remaining crumbs on large plate.
Form the salmon mixture into 8 patties.
Coat them with the panko bread crumbs carefully.
Refrigerate, loosely covered, for one hour.
Melt butter/oil in a skillet over medium heat.
Cook the patties 3-4 minutes per side, pressing down on them slightly with the spatula.
Add more oil or butter if necessary.
Remove and drain on paper towel.
Serve with lemon wedges or tartar sauce.
They’re tasty ~ scrumptiously good!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Murphy’s Law and Chicken Noodle Soup
As per my last post, you may know we are proud grandparents now. Matthew was born Thursday, Feb. 10th and went home from the hospital on Saturday. As Murphy’s Law would have it, Bill contracted the flu on Sunday, Feb 13th and passed it on to me Wednesday.
That took care of our week ~ no visiting precious baby Matthew and little cooking. He had his first doctor’s appointment and passed with flying colors with a gain of 5 ounces. Bill and I are cured so that means we will be making up for lost time this week in seeing “our sweet little guy.”
Thanks so much to all of you for your kind comments on my last post about Matthew. I truly appreciate them and I see that many of you are grandparents also. I’m so happy to join you in that!
Kind of off the subject but, since Feb. 2nd, we’ve gone from a blizzard and 21-inches of snow to negative 9 degrees, to 60 degrees to a thunderstorm yesterday. The saying in Chicago is “if you don’t like the weather, wait a day”. Can your area top this weather fluctuation?
Like I said, having the flu means there was little cooking here this last week and we all know what a cure-all chicken noodle soup can be for that condition. This is an easy recipe for it and I hope it renders you all flu-free!
Easy Chicken Noodle Soup
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 carrots, peeled and sliced thin
2 celery ribs, sliced
6 cups low-sodium chicken stock
2 cups chicken, cut into bite sized chunks
2 cups wide egg noodles
Salt and pepper, to taste
Method:
Heat oil in a large sauce pan until hot.
Add onion, carrots and celery. Cook for about 10 minutes.
Add stock and bring to a boil.
Reduce heat and simmer for 15 minutes or until vegetables are tender.
Add noodles and cook according to package directions.
Season with salt and pepper.
4 servings
Grandma was right; a bowl of chicken noodle soup is good medicine!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Our Great Valentine Gift ~ 4 Days Early and Appalachian Stack Pie!
I am thrilled to say that I have been a Grandma and Bill a Grandpa since 4:25 a.m. Thursday, February 10th! This is our first grandchild and we are looking forward to many years of loving and spoiling him.
Our younger son Matt, and his wife, Kathy, are the proud parents of Matthew, who weighed in at 6 pounds, 6 ounces and is 19 inches long. He’s tiny, adorable and perfect.
Mom and baby, and Dad also, are doing great and I know Matt and Kathy will be wonderful loving parents. The world is already a better place now that Matthew has arrived!
He is the absolute best Valentine’s Day gift ever! And speaking of Valentine’s Day, I have a great recipe for a Valentine’s Day treat!
Maybe you’ve heard of or even enjoyed Appalachian stack cake. It’s usually filled with dried apples and lots of spices. With wedding cakes being so expensive, the legend goes that stack cake was a community-baked wedding cake. The dough for the cake was rolled into 9-inch very thin layers and baked in cast-iron skillets. Each family attending an Appalachian wedding baked one of the 6-12 cake layers and carried it to the wedding. The bride’s family was in charge of cooking the apple filling and assembling all the layers into the finished cake. It is a practical wedding cake that supposedly took 3 hours or more to make.
A modernized version of it was in the Chicago Tribune the other day. It’s made with pie crust dough, resulting in 3-inch miniature Appalachian stack pies, instead of stack cakes. Practical, delicious and easier to make!
The filling takes about 30-60 minutes to cook, so it could be made the night before you want to serve the dessert. The rest is easy as it uses one roll-and-bake pie crust from the refrigerated section of the market. Cut a dozen 3-inch pastry circles; it’s enough for 4 sweet pie stacks that look pretty also! Serve them immediately after stacking them or the crisp pastry rounds will get soggy and your stack will topple.
Appalachian Spiced Apple Stack Pie
Pie circles:
1 roll-and-bake ready-made pie crust
1 tablespoon sugar
½ teaspoon cinnamon
Filling:
1 package (6-ounces) dried apples
2½ cups water
1 cup frozen apple juice concentrate, thawed
½ teaspoon ground ginger
1/8 teaspoon allspice
Pinch each: sea salt and ground nutmeg
½ cup cream, whipped, optional
Method:
For pie circles:
Heat oven to 450 degrees.
Roll out crust and cut into 12 three-inch circles.
Place on parchment lined baking sheet.
Prick each circle several times with a fork.
Mix sugar and cinnamon together in a small bowl and sprinkle a little on each pastry circle.
Bake until golden, about 5 minutes.
Remove sheet to cooling rack.
For apple filling:
Place dried apples in microwave-safe bowl with 1 cup of the water and ½ cup of the apple juice concentrate.
Cover bowl and microwave 10 minutes.
Pour apple mixture into a saucepan, cook over medium heat, gradually adding remaining 1½ cups of the water and ½ cup of the apple juice concentrate as liquids reduce.
Cook until apples are soft and the liquid has reduced, about 40 minutes.
Add the spices and salt; cook stirring often, until liquid has reduced to a small amount of syrup, 10 minutes.
Remove spiced apples from heat.
Place a round of pastry on each of 4 plates.
Spoon some of the apple filling onto each round.
Top each with another round of pastry.
Spoon on more apple filling.
Top with third pastry round.
Spoon a small dollop of whipped cream on top.
These little pies are perfect ~ however you stack ‘em!
Happy Valentine’s Day to you all!
Welcome to the world and our family, darling baby Matthew!
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