Sunday, June 8, 2008

President's Chicken

This is not really a healthy recipe, just the favorite of Elizabeth's boys when I met her. Bernadette retained the recipe in detail and here is the copy:

Here is the recipe in exact words, as given to me by Elizabeth some time before we got married:

4 whole chicken breasts
1/4 cup butter
Juice of 1 lemon
3/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Preheat oven to broil. Melt butter and mix with lemon and all spices. Put chicken in a shallow baking pan. Pour sauce over chicken.

Broil 30-35 minutes. Turn over once while broiling. Serve with rice.

** For the last few years, I've personally been making this with a lot of extra sauce (just increasing the recipe ingredients), adding pine nuts and serving it over egg noodles or some other pasta. I love lemon, so I usually put way too much lemon in it so Keith won't like it and I'll get to eat it all! Thanks for the recipe, Elizabeth!
Bernie's remarks

chicken ricotta spinach and BASIL

Well this is not meat and dairy free and probably not as healthy as some recipes here, but it is easy and good.

Usually I pound chicken breasts until they are thin. This time I used a thin cut chicken breast on sale by Perdue. It was actually the cheapest available.

I sprayed the bottom of a baking dish and layered chicken, ricotta and fresh spinach making two layers in all.

Now I'll bake for about an hour at low temp. Should be good. I hope.

It was but I FORGOT THE FRESH BASIL. Remember that next time.

Did not have fresh basil, but used some dried. I also added a bit of the pepper seasoning we bought in Crystal River.  I did half in Vermont's Seriously sharp cheddar as Jen is not much for ricotta. Hope it works.  We are all in Homosassa.
I did not pound the chicken as thin as before and I just did one layer each, chicken, spinach, and then cheese.  Either cheese tasted fine.  Everyone here thought it was a great meal.  I liked it, but I think I want to go back to thinner meat layers and I definitely missed the taste of fresh basil.
No fresh basil here in Florida unless I want to raid Mary's new plants.  I filleted the breasts and that made the pounding easy.  I made them like a sandwich with the ricotta, dried basil, pepper seasoning from Crystal river, and spinach in the middle.  Baking for an hour at 350 degrees. No sharp cheese in this one.

We liked the sandwiched design as the meal held everything together for easy serving.  Next time brush the top with olive oil half way through the cooking.  Still, it was not really dry.  Certainly fresh basil would improve the taste, but this was fine. Elizabeth caught the basil without being told.  We both agreed that the ricotta was better than sharp cheddar for this recipe

chicken hawaiian

Defrost boneless breasts.
pound breasts to half their size.  Not too thin.
sprinkle with paprika and brown quickly in oil.
Put in baking dish and coat with jelly.  I used the jelly Eliz made in the freezer.
Over the chicken put canned pineapple chunks and canned mandarin orange slices.  Drain the cans but reserve the liquid.
Pour enough liquid in the covered baking pan to make a marinade.
Put in the refrigerator for a few hours.

bake at 350 for 30 minutes.  Check and see chicken in done.  Add more juice if it needs more cooking time and is dry.

tried August 18,. 2011

chicken soup

I am not feeling well today. A weather related migrane. I am glad to have started cooking as I think the steam and spices lossen up things in my head. Not that most things are not exceptionally loose already.

I am cooking Gail Guzik's recipe as I write. I'll update that thread.

Chicken soup

I have for a long while made rich broth from left over fowl carcasses and frozen them in small jars for use as soup starters. This really makes a free meal. I can take the basically unspiced broth and add whatever leftovers need to be cooked along with appropriate spices.

So this time the snap beans we have been munching raw are getting a bit brown in spots. I picked through them, eliminated brown spots, broken them in half, added a can of yellow wax beans, some small portobello mushrooms and some wilting celery. Soup. Chicken soup usually helps the headache as well.

When eating it I felt it needed onion. That could just be me. I seem to need a good shot of onion and ground black pepper in everything. I cut some of the scallions we bought at Honest Weight foods, ate the onion part and cut the green ends and put them in the soup so next time I have a bowl there will already be onion flavor.

chicken clemenceau

chicken tiki marsala

This is the dish I have at Royal India.
search on internet for recipes.
There is one spot with a video

I bought a Tiki Marsala sauce at the health food store.  It is not the same as Royal India, but it is very good.

chicken - whole to grill

a way to cook a whole chicken is to simply cut along both sides of the backbone and remove it. Turn the chicken skin-side up, press it down to break the breast bone, and grill as desired. That method is known as spatchcock chicken. He sells whole chickens already cut and marinated for grilling this way at $1.49 per pound.

Thursday, June 5, 2008


May 2010

Soaked dry red beans for a couple days in the refrigerator trying to get time to make the chili.  Drained, rinsed the beans.  Set aside some for freezing.


small bunch of chopped cilantro.  stems included.  internet says stems are fine.
teaspoon of cumin
two teaspoon of chili powder
two pablano peppers
one and a half red pepper
half japapeno raised by Charley Town
jar of ground and cooked venison
two can of organic crushed tomato
one can of tomato with chilies
one white onion
seven cloves of garlic, chopped

I may have used too many beans.  I did not really get how many beans there are in a pound
I would have like some carrots but we are out of them

I just put it all in the slow cooker and will cook on high until it bubbles and then put it on low for the day.

Monday, June 2, 2008


eat this, not that reports on drink secrets.  All of them bad.

aluminum cans are lined with toxic plastic BPA that may suppress a hormone that protects against diabetes and obesity, lead to mood disorder, lower sperm counts, disrupt brain function, up heart disease and cancers.

Juice companies that advertise 100 percent juice are often full of inexpensive sucrose-loaded fillers.

Bottle water is no better than tap water.  Dasani is purified tap with added minerals.  40 per cent of all bottled water is taken from taps.  Natural Resources Defense council found that about a third of bottle water chemical contaminants above health limits.

7up says that they have an all natural soda but it is made in a centrifuge and has as much sugar as five Breyers Oreo Ice Cream sandwiches.

Sunday, June 1, 2008

egg salad with tarragon

For egg salad
  • 8 large eggs
  • 1/2 cup mayonnaise
  • 3 tablespoons finely chopped shallot
  • 1 1/2 tablespoons finely chopped fresh tarragon, or to taste
  • 2 teaspoons tarragon vinegar or white-wine vinegar
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

For sandwiches
  • Mayonnaise for spreading on bread (optional)
  • 12 slices seedless rye bread or 6 kaiser rolls
  • 3 cups tender pea shoots (3 oz) or shredded lettuce
print a shopping list for this recipe view wine pairings


Make egg salad:
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.
Stir together eggs and remaining salad ingredients in a bowl with a fork.
Make sandwiches:
Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and pea shoots

Read More

Hardboiled eggs in Oven

For anyone that may not know, the BEST way to make "hard-boiled" eggs is in the OVEN! Place the eggs in a muffin tray so they do not move around, turn the oven to 325 degrees, pop in for about 25-30 minutes and remove! Not only are they tastier, but they also are much easier to peel!

eggs poached

Feb 2009
I'll try again this morning using the swirling method and lower heat.

September 2009
Here is a method that is not poached but worked in the small cast iron pan.
An ex-girlfriend's mom used to be a short-order cook and I learned the best way of frying eggs from her. Crack the eggs into any pan, let them set or crisp edge, then pour about a shot of water per egg between the eggs into the pan (some use butter). Cover the pan for a few minutes and voila. This works with sticky pans as well; if I'm frying one or two eggs I use a 10" All-Clad LTD and a lid from a 3Q saucepan. Never a stuck egg in my 15 years of doing it this way.

The writer says nothing about how hot things should be before the eggs goes in. I preheated the pan as others recommended. But then I put the heat down and raised the pan if it was boiling too vigorously.
It did stick a bit, but was easy enough to slip out with a sharp spatula and did not need to be turned over for cooking on the top. The egg held together much better than my poached eggs using the swirling method.