Wednesday, June 6, 2018

Chicken Piccata with Mushrooms and Brussels Sprouts

Original recipe here!

Hands-On Time
20 Mins
Total Time 30 Mins
Yield: 4 servings

8 ounces uncooked orzo pasta OR rice
4 (5-oz.) chicken breast cutlets
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
4 tablespoons unsalted butter, divided
8 ounces fresh cremini mushrooms, sliced
8 ounces fresh Brussels sprouts, quartered
1 cup unsalted chicken stock
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon capers, drained and rinsed
2 tablespoons chopped fresh oregano

How to Make It

Step 1
Cook orzo according to package directions.

Step 2
Meanwhile, season chicken with ½ teaspoon each salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high. Add chicken, and cook until golden and cooked through, about 4 minutes per side. Reserving drippings in skillet, transfer chicken to a plate and loosely cover with foil.

Step 3
Return skillet to medium-high; add remaining 3 tablespoons butter and stir until melted. Add mushrooms and Brussels sprouts; cook, without stirring, until tender, about 5 minutes. Add stock, lemon juice, capers, and remaining ½ teaspoon each salt and pepper; bring to a simmer, and cook 1 minute.

Step 4
Serve chicken sliced, over orzo and vegetables. Spoon sauce over the top and garnish with oregano.

Wednesday, May 30, 2018

Ham Loaf or Ham Balls, and Pineapple Sauce

From the recipes of Sue King

Ham Loaf - from scratch!

Mix with 1 1/2 to 2 lbs ground ham:
1 1/4 c. graham cracker crumbs
3 eggs
1 c. milk

Bake at 350 uncovered, 1 hour.
Baste some.


1/3 c. apple cider vinegar
1 c. brown sugar
1 Tbs. mustard
1/3 c. water

Boil 5 minutes.

(I then cover & bake on the loaf/balls. I'm not sure if this is exactly how Sue does it.)

Saturday, February 24, 2018

Bacon-wrapped Baked Apples

Can't go wrong. Here's the original source.


1 package thick-cut bacon
3 Granny Smith apples (or whatever - you're wrapping it in bacon!)
1/4 c. lemon juice
1/4 c. brown sugar (and/or cinnamon & sugar)


Preheat oven to 425°.

Cut bacon in half, so each strip is half as long, and set aside.

Cut apples into wedges (about 8 per apple), and dip in lemon juice to keep them from browning.

Wrap each apple slice with a piece of bacon and place it on a parchment-lined baking sheet with the edge or seam of the bacon facing down.
Sprinkle with brown sugar and bake for 15 to 18 minutes, or until bacon is no longer translucent. Flip the apples halfway through cooking so the bacon cooks evenly, and serve warm.

Friday, February 9, 2018

Black Bean, Corn and Beef Soup


1 1/2 lb ground beef (I only used 1#)
2 jalapenos, seeded & minced
1 cup chopped onion
1 (32 oz) carton chicken broth
2 (15 oz) cans black beans = rinsed & drained
1 (15 oz) corn, drained
1 (15 oz) can tomato sauce
2 tsp fresh lime juice
2 tsp ground cumin


Cook beef, jalapenos, and onion in a Dutch oven over med heat until beef is browned and crumbly; drain and return to pot. 

Add broth and all remaining ingredients. 
Bring to a boil, reduce heat, and simmer 20 min.

Thai Green Lentil Curry


1 can (13 oz) coconut milk
3 Tbs green Thai curry paste (such as Taste of Thai, or Thai Kitchen)
1 bag frozen pepper and onion blend
2 cups lentils
3 cups boiling water, plus bullion cubes (if desired)

Optional: smoked ham hocks, neck bones, or smoked ham

Spray slow-cooker with no-stick spray.
Add all ingredients to the crock pot.
Cook on high 6 hrs.

Garnish with cilantro, chopped tomatoes, scallions.
Serve over white rice or rice noodles.

Thursday, January 11, 2018

Raspberry Coconut Muffins

Original recipe found here.
I used frozen raspberries, NOT thawed. No problem.
I also reduced the sugar (which I tend to do with most recipes).
And I hid blueberry surprises in a couple of the muffins.

Raspberry Coconut Muffins

prep: 10 mins, cook: 20 mins, total: 30 mins
yield 12


2 cups flour
1 cup shredded coconut
1 tablespoon baking powder
2/3 cup sugar
¾ teaspoon salt
2 eggs
1 cup milk
½ cup canola oil
1 ½ teaspoons vanilla extract
¼ teaspoon coconut extract
1 cup raspberries (thawed frozen raspberries are fine)


1) Preheat oven to 350 degrees F. Fill a regular size muffin pan with paper cups or spray with cooking spray. Set aside.

2) In a medium bowl, combine flour, coconut, baking powder, sugar, and salt.

3) In a large bowl, whisk together eggs, milk, oil, vanilla, and coconut extract. Add flour mixture and stir until combined, but do not overmix. Gently fold in raspberries.

4) Spoon batter into prepared muffin cups. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for about 5 minutes and then transfer to a wire rack to continue cooling.

Wednesday, December 6, 2017

Scalloped Oysters

Also known in the King family as "oyster stuffing."
How exotic and regal, right? But then again, they are Kings.

This was Phil's one-requested dish for Thanksgiving.

2-4 dozen oysters & juice (if large, chop up small)
4 c. sturdy bread chunks/cubes
Salt & pepper
2 c. milk
1/3 c. butter (or more)


1) Preheat oven to 375 degrees. Grease 8x8" pan.

2) Melt butter.

3) Layer oysters and bread in pan; season with S&P.

4) Make mix of oyster juice and milk equal to 2 cups. That is, add all the oyster juice you can, then top off with milk to make 2 cups of liquid.
Add melted butter.

5) Pour liquid over casserole.

6) Cover and bake at 375 degrees for 30 minutes, removing cover halfway through.