Friday, September 20, 2013

September 20, 2013

Why, of why, do I continue to try new overnight french toast recipes?  I tried another one this week, and just as in the past, no one really liked it.  But it sounded so good...and I am always wooed by the idea of a little bit of work in the evening that will result in a fuss free morning.  Well, it was fuss free, but we were all underwhelmed.  In the end, as I said to Ryan, my mission of trying the recipes I have clipped over many years is still working.  I toss the ones we don't love, or even like, and then we put into regular rotation the recipes that are deemed keepers.  This week's overnight french toast hit the recycling bin.

But, although the overnight french toast and a few others this week didn't earn keeper status, we did have a successful week!  3 new dinner recipes earned keeper status!  Fabulous! Chicken, turkey and salmon!  The funny thing is that it was just as busy, if not busier, than week as the prior, but for some reason my motivation level was higher. When I was looking through recipes to try for the week I chose 9, we actually made 7 of them (skipped apple cider donuts and a slow cooker meal), and we loved 3!  Not bad!  A fourth recipe, a cookie recipe, we really enjoyed and I think could have earned keeper status, but I honestly don't think I'd make them again and as such it couldn't earn keeper status.  I guess the two lessons this week are ones I already know - I work best when my plate is really full, and no matter what is going on, there are plenty of great QUICK dinner recipes that you can get on the table at dinner time!

Happy Cooking!

New Recipes
Chicken thighs with shallots and spinach
Turkey with mushroom and cream
Moist oven baked salmon

Moist oven baked salmon

* 1/4 cup chicken broth
* 1/4 cup soy sauce
* 1 1/2 tsp brown sugar
* 1 garlic clove
* 4-8 salmon fillets

1. In a small bowl combine the chicken broth, soy sauce, brown sugar and garlic.
2. Place salmon in a zip top bag or a glass/pyrex container with a tight fitting lid.
3. Pour sauce over the salmon, and seal.  Refrigerate for 20-30 minutes.
4. Preheat oven to 425, and grease a baking dish appropriate for the number of salmon fillets used.
5. Place salmon in baking dish.  Bake for 14-15 minutes.  Serve!

This salmon was paired with a black bean and corn salsa, but the salsa wasn't fabulous.  The salmon, however, was fantastic!  So quick to make, so moist, and even Hannah was looking for seconds (that is a huge testament to the dish).  Marinate the salmon, then put together everything else you need for dinner, and then 15 minutes before you want to eat put the salmon in the oven.  What a quick and fantastic dinner!  We paired this with green beans and popovers.  Definitely a keeper!

Turkey with Mushrooms and Cream

* 1 package of turkey slices (17.6 oz is how they usually come)
* 1 tbsp oil
* 3 tbsp butter, divided
* 3/4 cup water, divided
* 1/4 cup apple cider
* 2 tsp chicken bullion granules
* 1/4 tsp pepper
* 3/4 cup sour cream
* 1 lb fresh mushrooms, sliced

1. In a large skillet over medium high heat cook turkey in oil and 2 tbsp of butter until golden brown and cooked through.  Remove from skillet and keep warm.
2. In the now empty skillet, combine 1/2 cup water, cider, 1 tsp bullion and pepper.  Cook over medium heat until the bullion is dissolved. Stir in the sour cream and heat through.
3. In another skillet, combine 1 tbsp butter, 1/4 cup water and 1 tsp bullion. Cook over medium heat until the bullion is dissolved. Add mushrooms and cook for 10 minutes of until the liquid has evaporated.
4. Plate the turkey with sauce and mushrooms.  Enjoy!

This can be served with rice, or egg noodles, or even potatoes.  Our family has been on a brown rice kick and as a result we served it with that.  It was nice to make turkey instead of chicken, but I am sure you could make this with chicken if you had that on hand.  I would suggest pounding the chicken thin so it can quickly cook.

Chicken Thighs with Shallots & Spinach

* 6 boneless skinless chicken thighs
* 1/2 tsp seasoned salt
* 1/2 tsp freshly ground pepper
* 1 1/2 tsp olive oil
* 4 shallots, thinly sliced
* 1/3 cup white wine or chicken broth
* 1/4 cup sour cream
* 1 package fresh spinach ( 9 or 10 oz)

1. Sprinkle the chicken with seasoned salt and pepper.
2. Heat the oil over medium heat, then cook the chicken in a large skillet about 6 minutes per side, or until cooked through. Remove the chicken and keep warm.
3.  In the same skillet saute the shallots until tender.  Add the wine and sour cream.  Bring to a quick boil, then cook for an additional 2 minutes or until the sauce has slightly thickened.    Add the spinach, cook and stir just until wilted, then remove from the heat.
4. Serve the chicken on a bed of spinach.  Enjoy!

I should add an additional direction... de-bone and remove the skin from the bone-in/skin-on chicken thighs you accidentally bought!  We loved this dinner!  The spinach was great with the chicken, and the thighs were a nice change of pace from the usual chicken breasts we have.  You could easily serve this for company as it has a nice presentation and tastes delicious!