Friday, December 30, 2016

Linguica Chicken with Tomatoes

Perfect meal when you return to the farm house kitchen , after shoveling snow!

Linguica Chicken with Tomatoes
Serves 4
4 boneless chicken breasts, butterflied
Fresh ground pepper to taste
Coarse kosher, salt to taste
1 cup all-purpose flour, as needed
1/3  cup olive oil
3 tablespoons finely chopped scallions
1/2 cup finely chopped fresh cilantro, divided
4 ounces, linguica or chourico sausage, sliced crosswise into 1/8 inch rounds
1 1/2 cups peeled, seeded, fresh tomato, cut into roughly 1-2-inch pieces
2 garlic cloves, finely chopped
1 teaspoon sweet paprika
1/4  cup white wine
  1. Season the chicken breasts with salt and pepper. Lightly coat the chicken in the flour, shaking off excess.
  2. Heat the olive oil in a large skillet over medium-high heat until it is hot but not smoking. Brown the chicken for about 3 minutes each side, until medium golden, turning only once. Transfer to a plate.
  3. To the drippings, add the  scallions, one half of the cilantro, the sausage slices.  Cook for 1 minute over medium heat until the sausage slices take on some color.  Add the tomatoes, garlic and paprika.  Bring to a simmer, and cook for just 1 minute.  Pour in the white wine, stir and return to a simmer.
  4. Return the chicken to the pan, nestling the pieces into the sauce.  Cover tightly, reduce the heat to medium-low and simmer 2 more minutes, until the chicken is cooked through. Transfer everything to a serving dish and garnish with remaining cilantro.

Wednesday, December 28, 2016

Short Days and Morning Chores

Vegetable Cheddar Breakfast Muffins


Make a weeks worth of healthy breakfasts all at once. Once made and cooled, these can be individually wrapped in foil and frozen for a quick weekday breakfast or as a lunchbox treat.

Prep time: 20 Min
Cook time: 25 Min
Total time: 45 Min


1 small zucchini (4 ounces)
2 cups all-purpose flour (spooned into cup and leveled off)
1/4 cup sugar
21/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup olive oil
1 large egg
1 cup buttermilk
1 cup shredded sharp Cheddar cheese (4 ounces)
1 small red bell pepper, cut into 1/4-inch dice


Preheat the oven to 375°F. Line 12 cups of a muffin tin with paper liners.
Grate the zucchini on the large holes of a box grater. Transfer the zucchini to a fine-mesh sieve set over the sink and with your hands, squeeze the zucchini as dry as possible.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the oil, egg, and buttermilk. Gently fold the flour mixture into the liquid. Fold in the Cheddar, zucchini, and bell pepper.
Divide the batter among the muffin cups (this is easily done using a 1/4-cup ice cream scoop). Bake for 25 to 30 minutes or until a wooden pick inserted in the center of a muffin comes out dry. Cool in the tin on a wire rack.
Tip: To reheat, simply pop the still frozen wrapped muffin  in a preheated 350°F oven for 10 to 15 minutes

Sunday, December 18, 2016

Cheese Trays

Last month for my birthday , we dined at Davids KPT. We started the evening with hand cut truffle potato chips and the Cheese plate.The menu had a very simple description: CHEESE PLATE cheddar,goat,blue , grapes crostini. Lets just say they left off the best part, local honey and candied nuts. I have attempted to  reproduce the cheese tray at home and these candy nuts are a great match!


  • 1 lb. assorted raw mixed nuts
  • 2 Tbs. unsalted butter, melted
  • 2 Tbs. canola oil
  • 2 Tbs. firmly packed light brown sugar
  • 1/4 tsp. cayenne pepper, plus more, to taste
  • Kosher salt, to taste
  • 4 fresh thyme sprigs
  • 2 fresh rosemary sprigs, plus 2 Tbs. rosemary leaves
  • Directions:

    Preheat an oven to 350ºF. Line a baking sheet with aluminum foil.

    In a large bowl, combine the nuts, butter, oil, brown sugar, cayenne and salt and toss to coat well. (If you prefer spicier nuts, add more cayenne, to taste.) Spread the nuts out on the prepared baking sheet and top with the thyme and rosemary sprigs. Transfer to the oven and toast the nuts, stirring occasionally, until they are slightly darker in color, 20 to 25 minutes. Discard the herb sprigs.

    Transfer the nuts to a bowl and toss with the rosemary leaves. Let cool for 5 to 10 minutes. Serve warm or at room temperature. Serves 6 to 8.

Slightly sweet and slightly spicy, these nuts are easy to prepare and make a satisfying snack when guests gather for dinner. You can toast the nuts up to 3 days in advance, but don’t toss with the rosemary leaves. Let cool, then place in an airtight container and store at room temperature. Just before serving, wrap the nuts in aluminum foil and warm in a 350°F oven. Toss with the rosemary leaves and serve.

Monday, December 12, 2016

Bad Santa

Took Fred to see "Santa" at the pet store.
Worst pet store Santa , ever!