Let Someone Else Do Your Dinner "Thinking"

Okay, I'm sure you've all had the ... "I dont' wanna think about what to cook" days ... yet, not in the mood for fast food that's not good for you -- and this doesn't necessary mean you're in a time crunch (but sometimes, let's face it - I am!) ... I have tried a new little item McCormick Recipe Inspirations and have fallen in love with the two I have tried.

These are pre-measured spices with recipe card.  The first one I tried was Tuscan Chicken Stew, a lovely mixture of fennel seed, basil leaves, minced garlic, rosemary and oregano leaves and black pepper ... the other ingredients, I used were chicken, olive oil, diced tomatoes, red wine and eggplant ... which was a diversion from their recipe card, but I've never been known to actually follow a recipe - actually popped this in crock pot one day at lunch - it was delicious.  So - sooooo - easy, didn't even have to measure the herbs and spices.

Tonight I got home and had defrosted two chicken breasts and really was not in the mood to cook (ticked off the 40 degree temperature drop that was fixing to happen) and I remembered I still had two of these that I'd not used ... so I tried out the Rosemary Roasted Chicken with Potatoes, well once again the recipe card says to use 6 bone-in chicken thighs (I used two boneless breasts) and I simply pan fried the potatoes (not roasted them as the card suggested) -- once again ... very nice, and pretty quick!  Also, once again ... no measuring involved!



The last "card" I have is the Spanish Chicken Skillet and I can't wait to try it, once again with chicken breasts!  So anyway, pick up a packet and give it  go, even if you are a hard core "chef" ... take a hand from McCormick every now and then ... leave the measuring to them!

"Oh" almost forgot ... they are also reasonably priced - I believe they were under $2.00 ....  FABULOUS!

Have a Great Day Buddies .... it could be worse! :-)



Biscotti Wonderings

Okay, this past Friday, as Neal and I hung out for 1 hour between an x-ray and the Dr. visit - we hit up the Starbucks joint in the hospital (I know, I know - you’re shocked!) Neal had a hot chocolate AND a cheese strudel muffin ... he was surprised when I told him he could have a “bad” snack :-) and I had a bold coffee and a chocolate chip biscotti (and I believe there was actually ONE chocolate chip in the entire biscotti - let’s face it every now and then ya just gotta!)

As I was dunking the biscotti into the coffee and enjoying the wonderful combination ... “nom, nom, nom, nom” ... the thought occurred to me:  “Okay, who was the first person who had a stale piece of bread and decided to dunk it in a beverage in order to eat it?”

(BTW - I'm sad the green Starbucks Coffee circle is going away -- but, I guess everyone has to "evolve"!)

Then it occurred to me, I knew nothing of the history of the biscotti! So, yes -- to Google I went, well after I got home and “oh” a day later :-)!

According to Wikipedia -- which sometimes gets information correct :-)

• “Biscotti” is the only traditional name, which in the Italian language is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning “twice-cooked/baked. It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Pliny the Elder boasted that such goods would be edible for centuries. Such nonperishable food was particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions. 

.... um “edible for centuries” ... think about that one for a while! So, then the thought in my brain was: “Okay, who thought of ‘I’ll take this freshly baked loaf of bread, split it open and cook it again, so it will be edible for centuries.” ..... discovery by accident? Poor Legions!

..... and this is just ... well -- would you bite into this biscuit?! Oldest Ship Bisquit
 
Seems like whoever first came up with the idea, it spread to other countries, who also had forms of “biscotti” ... hardtack is a staple “we” as American recognize.

So next time you dip a yummy little hardened “stick” into your coffee/tea/wine and enjoy it -- think of the Roman Legions -- bet you never thought you would have much in common with them!

Great Recipe Page Joy of Baking -- definitely, I’m going to give baking biscotti a go at the ‘ole homestead, I mean okay ... if they last for centuries, I figure make more than a few batches and I’ll be good to go for supper at least ‘til the end of 2011!!!

Austin Wrap Up

I know it has been a couple of weeks since the Austin Livestrong Challenge BUT there were a few thoughts I wanted to wrap up - but I'll keep my thoughts short on this one!  No really :-) !!

1.  At Mellow Johnny's for the Team RadioShack signings:  It was good to see the boys and as always they were personable and smiling (even the "new" boys) ... also, all the sudden (down by Popo) I was standing in front of JMac (hiddy JMac) .. I'd not read he was going to be there too - so that was a pleasant surprise.  My sweet niece gave me the poster she had signed, as I had my "retro" t-shirt from Gila signed - so I got two wonderful items (you could only have one item signed) ... anyway, she settled for an unsigned poster -- HOWEVER, at the end of the line -- she would have settled for Popo!  He is such a sweet man (and cute) "hey" I'd adopt him - hands down!

2.  At Mellow Johnny's standing in line for the signing we met a wonderful couple from Canada and had such a lovely chat with them - and much like the lady from Norway we met the day before in the line at Livestrong HQ ... it brought it home as to how global that Livestrong has become - wonderful.

3.  Back at Mellow Johnny's the last day we were there and it wasn't as crowded :-) all the staff are simply wonderful, helpful and happy people.  MJ's is a typical (yet so non-typical, as most of you know) bike shop and the people of Austin are lucky to have them downtown!

4.  JUAN PELOTA MAKES THE ABSOLUTE BEST AMERICANO I HAVE EVER HAD ... ooops, sorry but it really did make me want to scream it from the top of the nearest 50 story building :-)  Good Grief they make good coffee ... Starbucks, sorry babes - you'll only "do" because JP isn't "here"!  TIP:  If you go to Austin and are not interested in MJ's for any reason ... GO anyway for JP's coffee (my niece said it was the best mocha latte she's ever had.)

5.  Downtown Austin --- in love with - it is also to be experienced, such a culture AND you may want to stick around for the bat flight ... we didn't, but I heard from alot of folks who did -- so it is on my list for next time!

6.  Last, but not the least - as they say: Chuys -- a small chain of Tex-Mex restaurants:  Oh My Freak'in GOODNESS!!!  The first day we ate at the one out by my nieces house and the last day we ate at the "original" in downtown Austin ... the location matters not -- eat there, if you go to Austin!

AND ... they have the absolute best, I say again ... the absolute best Jalapeno Ranch Dip - I'd never tasted anything like it, I could have asked for a straw (um, as a matter of fact - I think I did!)   We asked after the receipe and then I Googled, once I got home and my niece just texted me and said "That's It" ... sharing the receipe but you may want to start smaller ... but I'll guarantee - you'll want more of it for whatever you decide to dip into it  .... or a straw is also good! :-) (This is one item of food I am just going to accept is probably "bad" - I'm not going to overanalyze its contents and breakout the fat content etc. - I'll make a smaller batch for meeeeeeeeeee only (hands off Neal!) and enjoy it on special occasions!)

Chuy's Jalapeno Dip - yield 7 cups; prep time 10 mins:

1 quart sour cream
1 cup buttermilk
1 cup chopped jalapeno
1 cup green tomatillo sauce
1/2 bunch cilantro, chopped
3 (1 ounce) packets dry ranch dressing mix

1 Mix first 5 ingredients in a blender until smooth. 2 Stir in ranch mix with a whisk. 3 Chill and serve.

Chicken-Fried Steak - Thank Texas!

It is not beyond me to "borrow" from the best! One of my bosses sent me the Copano Bay Press "Texas Reader" via email today and this little article was included, found it mouth watering and interesting and have decided it deserves to be passed along to chicken-fried steak lovers everywhere ... you know you always wondered about the origin of the tasty dish ... every time you stick a fork full in your mouth - right! ("This writer" is not me .. copied article verbatim AND "pounding the hell out of it" ... not only makes steak tender, it is good therapy!)

The Origins of a Texas Favorite

The origins of chicken-fried steak are shrouded in mystery thicker than the gravy that goes with it. The earliest reference this writer could find using that exact term is in a 1928 article on obesity in a railway employees bulletin. Obviously, the dish was being enjoyed long before that.

Most culinary historians trace the origin of our plate-eclipsing marvel to the Germans who came to Texas in the nineteenth century and brought with them recipes for Wiener Schnitzel. This dish consists of pounded veal coated with breadcrumbs and fried. (It has nothing to do with the Wienerschnitzel hotdog joints.)

Recipes for what we would all recognize as chicken fried steak were included in many southern cookbooks after the Civil War.

If you think about it, the chicken fried steak was almost inevitable in Texas. Even the best of cuts from those old longhorns required a really good set of teeth to enjoy. What was a cook to do with the tougher cuts? Pounding the hell out of it is a very Texan thing to do.

There are regional variations, even within Texas. The East Texas version is dipped in egg and then flour, similar to the way fried chicken is prepared. Central Texas uses bread crumbs rather than flour, showing its Weiner Schnitzel roots. Out West there is a version made without dipping the meat in egg, which likely had its origin which chuck wagon cooks on cattle drives.

Just who coined the term, 'chicken fried' remains a mystery...for now.

.... now for a tasty recipe for chicken-fried steak and milk gravy YUM:

1/2 cup all-purpose flour
1/2 teaspoon salt or to taste
Freshly ground black pepper
1 large egg
2 tablespoons water
3/4 cup buttermilk baking mix (such as Bisquick)
2 pounds bottom or top round steak (cut into four individual portions), pounded well to tenderize
1/3 cup vegetable oil
Milk Gravy (recipe follows)

Preheat oven to 150 degrees F.

In a shallow pan or plate, sift together flour, salt, and pepper.

In another shallow pan, combine egg and water.

In still another shallow pan, place baking mix. Coat steaks in flour mixture, dip in egg mixture, and then coat with baking mix.

In a large frying pan (cast-iron skillet) over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked (add additional vegetable oil if needed). Remove from pan and keep cooked steaks warm in preheated oven.

Pour off all but 2 tablespoons of the cooking oil. Put the frying pan back over the heat and make the Milk Gravy.

Milk Gravy Recipe:

2 tablespoons pan drippings
1 tablespoon all-purpose flour
2 cups milk, heavy cream, or evaporated milk, room temperature
Salt and freshly ground black pepper

In the same frying pan with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth. Whisking or stirring constantly, slowly pour in milk, cream or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken. Season with salt and pepper to taste.

Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste.

Remove from pan and serve hot with the Chicken-Fried Steak.

Makes 4 servings

..... now go and enjoy yourself some chicken-fried steak, mashed taters, gravy and a veggie of your choice (I love corn all mixed in with my taters!)