my brother...

Well, this week has been crazy. Have been eating lots of my freezer meals, so I don't have any recipes to post. My brother Stephen in Chile did post a few videos of himself roasting some asparagus. Just to warn you, he is a bachelor....

How to prepare

Checking on the asparagus

and the final product

My sister devised this recipe, and we make it often, especially when asparagus is in season (just a couple more months!)

Roasted Asparagus

1 bunch asparagus

1 tbsp olive oil

1 tsp garlic salt

1. Preheat oven to 450 degrees.
2. Trim asparagus. You can either bend one until it breaks in the center and use as a template or just bend each separately until they break. This eliminates the tough parts at the root end.
3. Line baking sheet with foil (for easier clean-up).
4. Place asparagus and oil on foil. Mix together.
5. Sprinkle with garlic salt.
6. Bake for 10-20 minutes to desired tenderness.

This recipe can be easily modified to cook on the grill.

Celery

I like celery. My brother said he would love to name his daughter that, because it sounds cool. Except for being referred to as a vegetable.

Celery. A vegetable I seem to have on hand but don't cook with very often. For a long time, I couldn't seem to keep 'em, they would soften and wilt in just a few days. That is until foil. Yes foil. Wrap it up and it will keep for weeks! I promise!

Lemon Artichoke Chicken

I used to cook lots with chicken. Lots and lots. I still do, but it is not just baked and breaded anymore. This one is one of Ryan's favorites - I actually made it for his birthday last week. And the photo, well, it is just what we had left over! With all the birthday festivities, we totally forgot to take a pic. Glad to have Tessa around to remind me!

Ingredients

4 boneless, skinless chicken breast halves (about 4-5 oz each) or 1 lb chicken tenders.

1/3 cup flour

1 tsp salt

1/4 tsp black pepper

2 tsp grated lemon zest (about 1 large lemon)

1 tsp paprika (always Hungarian at our house)

1 tbsp olive oil

2 cloves garlic, chopped

1/4 cup lemon juice (about 1 large lemon)

1/2 cup dry white wine (or double the broth)

1/2 cup chicken broth (I always use low sodium)

1 14 oz can artichoke hearts (drained and quartered)

1. Pound chicken until about 1/2 inch thick. Set aside.
2. Mix flour, salt, pepper, lemon zest and paprika in shallow dish or plastic bag.
3. Dredge chicken flour mixture and dust off excess flour.
4. In a skillet, heat olive oil over medium high heat. When hot add garlic.
5. Add the chicken and saute about 3 minutes per side until browned.
6. Add lemon juice, wine (if using) and chicken broth and bring to simmer.
7. Turn heat to low and simmer for 5 minutes until chicken is cooked and sauce thickens.
8. Add artichoke hearts and simmer for 1 minute until heated though and serve.

If sauce is not thickened at step 7, make a slurry of 1 tbsp corn starch and 1 tbsp cold water. Mix in small bowl, then add to sauce and cook 1 minute. Sauce will thicken.

Zip and Steam bags

In addition to recipes, I wanted to include in this blog some tips I have about cooking, as well as some of my favorite gadgets. One of my favorites is the Ziploc Zip and Steam bags. These bags are super easy, with instructions right on the bag to let you know how long to cook the food for. I've only done veggies, and have really enjoyed 'em. No need to add water, and you can add whatever seasoning you want. It is economical in that you can use fresh or frozen veggies, and don't have to buy the more expensive ones that cook in the same bag. Last time I steamed veggies on the stove I burned the heck out of my hand, so this is a great lifesaver for me. They come in 2 sizes, medium and large. Medium seems to cook the right amount of food for the 4 of us.

Here is my super easy recipe for Orange Green Beans.

1 lb fresh green beans

1 tbsp orange marmalade

1. Trim both ends of green beans.

2. Place in Zip and Steam bag and put marmalade in with it.

3. Mix in bag.

4. Microwave for time on bag. I usually do for about 30 seconds less since I like my veggies a little crisp.

5. Put on plate and serve!

Chicken Pot Pie

A staple in our house is chicken pot pie. I guess you could say it is my "signature" dish. It is what I make to bring people when they are sick, have a baby, or just need a meal. I usually have one in the freezer ready to go (since making 2 is about as easy as making one). It has converted those who don't like pot pie, and can be easily modified to include other meats (like turkey) and other veggies you have on hand. I serve it with cranberry sauce to make it a meal.

Ingredients

1 package refrigerated pie crusts

1/4 cup butter

1/2 small onion, chopped

1 stalk celery, chopped

2 carrots, chopped

1/3 cup flour

3/4 tsp salt

1/4 tsp pepper

1 1/2 cups chicken broth

1/2 cups milk

1 1/2 cups cooked chicken, chopped (or 2 chicken breasts, cooked and chopped)

1 potato, cooked and chopped (I just boiled a potato)

1/2 cup frozen peas

(instead of using potato and peas, add 1 1/2 cups frozen veggie mix)

1 egg, beaten

1 tsp water

1. Preheat oven to 425 degrees F.
2. Place one pie crust in bottom of pan
3. In medium saucepan, melt butter over medium. Add onions, celery and carrots and cooked until all are tender.
4. Stir in flour, salt and pepper. Cook 1 minute until flour is cooked.
5. Remove from heat and add milk and broth.
6. Return to heat. Heat and stir constantly until boiling. Cook for 1 minute then remove from heat.
7. Place chicken, potato, and peas in pie crust. Cover with sauce.
8. Flute or press edges with fork and cut slits into crust.
9. Mix egg and water and brush crust. Bake for 30-40 minutes until crust is golden brown.

If you wish to freeze, stop at step 8 and cover with foil. Defrost in fridge until ready to cook. Then brush with egg mixture and bake. You can use a disposable foil pan and cover with foil. Remember to note on the foil what is in it!

and we begin...

My sister has been living with us for several months. I've enjoyed cooking for everyone, and she has requested that we keep a record of our favorite meals, so when she leaves she can make them.

So, we decided to start a blog. Well, she decided and now I get to do the work! But, I think it is a good idea for us all.

I plan to share with you some tried and true recipes that I have made for my family. Along with that some tricks I have learned along the way.

And now let us begin!