Good morning, Fare companions. We begin with a plea from Anonymous of Oak Ridge, who has "a freezer full of center-cut pork chops, boneless, and I need a recipe for cooking them so they will not be dry."
(READ MORE: Dijon sauce perks up pork chops)
We are still in search of salmon smoked on a Big Green Egg, make-ahead breakfasts that are high in protein and a chocolate sauce that is made with an egg.
Those of you who are experts in what oils work for what foods, this one is a repeat, and it is for you. "Avocado oil, grapeseed oil, olive oil: Which is the best oil for cooking? Is there one all-purpose? And can your readers tell me how to shop for olive oil? Do I need extra-virgin? Light?"
(READ MORE: If it's time for an oil change, these are the new blends)
CHICKEN 3 WAYS
Some recipes come with ambitious titles like "Never Fail" or, in this case, "Million Dollar." Cori Weekley read about a request for Million Dollar Chicken, and this week she found it. "I can't testify to the value of this recipe, but I found two other recipes for chicken that, though they aren't called 'million dollar,' sounds really good."
Million Dollar Chicken
4 slices center-cut bacon or turkey bacon
1/2 cup light/reduced-fat cream cheese
1/4 cup mayonnaise
1/2 cup chopped green onions (more for topping)
1 cup shredded Cheddar cheese
3 (5-ounce) boneless, skinless, chicken breast cutlets
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat oven to 350 degrees F. Spray a baking pan with nonstick spray.
Cook bacon until crispy. Roughly chop.
In a bowl, mix cream cheese and mayonnaise. Stir in green onions, chopped bacon and ½ cup Cheddar cheese.
Place chicken in the baking pan; season with salt and pepper. Top with cheese mixture and remaining ½ cup Cheddar cheese.
Bake for 30 to 35 minutes. Makes 4 servings.
Chicken Breasts in Wine
4 whole chicken breasts, boned and skinned
4 tablespoons butter, divided
1 pound fresh mushrooms
2 tablespoons flour
2 cups white wine such as Chablis
3/4 cup grated Gruyere cheese
Paprika
Heat oven to 350 degrees F. Pound chicken breasts until thin, then cut in half. Melt 2 tablespoons butter in skillet, and lightly brown chicken. Transfer chicken to a shallow casserole.
Quarter mushrooms, and arrange on and around chicken.
Melt remaining 2 tablespoons butter in skillet, and stir in flour until well blended. Gradually add wine and then cheese, stirring until thickened.
Pour wine sauce over chicken; sprinkle with paprika and bake 40 minutes. Serve with rotini pasta, adding ½ cup chopped parsley to cooking water.
This chicken recipe is for the perennial favorite, chicken salad, this time from Chattanooga cooking legend Celia Marks. Note an unusual — and optional — addition: capers.
Palm Beach Chicken Salad
2 cups cooked cubed chicken (white meat preferably)
1 cup celery, chopped fine
1/2 cup mayonnaise, homemade or store-bought
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
3/4 teaspoon ground ginger
1/4 teaspoon salt (more to taste)
1/4 cup capers (optional but good)
Combine chicken and celery; set aside. Mix all other ingredients except capers in another bowl; check seasoning. Now combine well with chicken and celery. Cover and refrigerate overnight. If you're using capers, stir them in just before serving in lettuce cups or avocado halves.
Makes 4 servings.
BITE-SIZE CRAB CAKES
This appetizer was part of a paper-clipped collection sent by an anonymous reader. The original source was southernliving.com.
Crab Cake Bites
Form the crab cakes a day in advance and store them, covered, in the refrigerator. This not only saves prep time but also ensures they are properly chilled, which helps them hold their shape.
2 large eggs
1 celery stalk, diced (about 1/4 cup)
1/4 cup diced yellow onion (from 1 small onion)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons Old Bay seasoning
1 pound fresh jumbo crabmeat, drained and picked over
1 cup panko breadcrumbs
1/4 cup canola oil
Old Bay mayo (recipe follows)
Lemon wedges
Whisk together eggs, celery, onion, parsley, mayonnaise, mustard, Worcestershire sauce and Old Bay seasoning in a large bowl until well combined. Fold in crabmeat and panko, using a rubber spatula, until well combined. Cover crab mixture, and chill at least 1 hour or up to 8 hours.
Heat oven to 250 degrees F. Coat a baking sheet with cooking spray. Shape crab mixture into 12 (3-inch) round cakes (about ¼ cup each) on prepared baking sheet. If crab cakes are not holding together, rechill about 30 minutes to set.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Add 6 of the crab cakes, and cook until golden, 2 to 4 minutes per side. Transfer crab cakes to a rimmed baking sheet lined with paper towels. Turn off preheated oven and place baking sheet with cooked crab cakes inside to keep warm. Repeat process with remaining oil and crab cakes. Serve immediately with Old Bay Mayo and lemon wedges.
Old Bay Mayo
1 cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice (from 2 lemons)
Whisk together all ingredients in a small bowl until smooth. Store, covered, in refrigerator up to 3 days.
(READ MORE: Skip the crab but not the flavor with these zucchini 'crab' cakes)
TRAVEL-WORTHY SALAD
In her continuing search for healthy food that will travel with her to a baby grandchild's family, Mily P. delivered this one to a hungry crowd.
Three-Bean Antipasto Salad
3 (15-ounce) cans of beans, rinsed and drained (I prefer kidney, garbanzo and cannellini)
1 (15-ounce) can artichoke hearts, drained and roughly chopped
1 (12-ounce) jar roasted red peppers, drained and chopper roughly
1 cup pepperoncini rings, roughly chopped
1/2 pint cherry tomatoes, halved
1/2 red onion, diced
1/2 large bunch fresh parsley, chopped fine
4 ounces fresh mozzarella, diced
2 ounces Parmesan cheese, shredded
Combine all ingredients in a large bowl. Prepare dressing below in a jar, and shake to combine. Pour dressing over salad; toss and eat.
Dressing:
1/4cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh-squeezed lemon juice
2 tablespoons dried oregano
1 clove garlic, minced or more to taste
Salt and pepper to taste
Combine dressing ingredients well, before adding to salad.
Notes: You can add cooked pasta, pepperoni, whatever you want. This makes a lot, so you can cut or minimize some ingredients.
— Adapted from Emily Hanka at EmilyEatsThings.com
Thank you for your company around the virtual table, always.
REQUESTS
— Juicy pork chops
— Big Green Egg salmon
— High-protein make-ahead breakfast
— Chocolate sauce containing egg
— Advice on cooking oils
To Reach Us:
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