Lebanese Chicken

Lebanese Chicken

 

A couple of weeks ago I had chicken out for dinner, but with no definite plans. It was a yard day for me, which is an all-day affair since I cut 10 acres of grass.  After I had showered off the dirt that covered me from head to toe, the last thing I wanted to do was to cook dinner.  It would have been a pizza delivery night, had we lived near enough a pizza place to make that happen.  While procrastinating, I scanned through Facebook and came across this recipe that a friend had shared.  It looked easy enough, and I happen to have all of the ingredients.  It was such a pleasant surprise…it was unbelievable!  I remember reading the serving suggestion to serve the chicken with the pan drippings.  Honestly, I thought that sounded so disgusting.  Wow, was I wrong!  I hate to admit it, but those fatty drippings were fabulous!  I have made this chicken twice already!   This dish would be terrific served with rice or mashed potatoes.

AAA Amye Signature for blog

Lebanese Chicken
 
Author:
 
Ingredients
  • 4 tbsp. extra virgin olive oil
  • 1 cut up whole chicken or 8 pieces (at least 4 pieces dark meat)
  • 1 medium onion, cut into wedges and layers separated
  • 2 Roma tomatoes, cut into wedges
  • 6 to 10 cloves garlic, leave half of them whole and mince the rest
  • ½ tsp. dried oregano
  • Juice of 1 large lemon
  • Salt and freshly ground black pepper
  • Carrots, peeled and cut into 2-inch pieces, if desired
Instructions
  1. Preheat oven to 500°F.
  2. Drizzle 1 tbsp. olive oil on the bottom of a very large pan (I use a 12 x 15 metal pan with sides). Do not use glass or ceramic). Place chicken, skin side up, on the pan without overlapping or overcrowding. Place tomato wedges, onion pieces, garlic, and carrots, if using, around and in between chicken. Squeeze lemon over chicken and vegetables. Sprinkle with oregano, salt and pepper. Bake 20 to 30 minutes, or until internal temperature of chicken reaches 165°F. Serve with pan drippings, if desired.

 

Share Button

Ranchman’s Steak Butter

steak butter 1

 

The start of school signals the end of summer at our house. I know many of you have children already back in school, but with two college students, this is my week. I went to a football scrimmage last week to kick off this “fallish” time of year. I know the calendar will not agree with me for weeks, but I am ready for everything that comes with the start of another school year. Cooler weather, sweatshirts, football, and no more mowing!!

As I start a new schedule, I am excited about something new. I am going to share my email address with you for two reasons. One, so that you can submit questions. Any questions you have about my recipes or cooking in general. I will do my best to help you out in this department. Two, Occasionally, I want to feature a READER RECIPE.  Submit your favorite recipes and tell me a little bit about you, your life, your kids, etc. Then read Not Just Sunday Dinner and watch for the occasional READER RECIPE.  I look forward to getting to know you and trying your excellent recipes!  Let’s get started, email me today at notjustsundaydinner@yahoo.com.

This week’s recipe is an incredible steak butter! I first tried steak butter in Kansas City several years ago and have been hooked since. Forget the steak sauce, this is all you’ll need. The fresh herbs, garlic, and lemon juice make any steak mouth-watering! This recipe makes enough to share with a friend or freeze. Don’t limit yourself to only topping steaks, though, try it on chicken and pork too!

AAA Amye Signature for blog

Ranchman's Steak Butter
 
Author:
 
Ingredients
  • 2 tbsp. minced garlic
  • 2 tbsp. plus 1 lb. unsalted butter
  • 1 tbsp. minced fresh thyme
  • 1 tbsp. minced fresh rosemary
  • 1 tbsp. salt
  • 1 tbsp. black pepper
  • 1 lemon, juiced
Instructions
  1. Toast garlic in 2 tbsp. butter in a small skillet. Heat just until turning brown. Be very careful not to burn it. Set aside.
  2. Place 1 lb. butter in a medium bowl. Add minced thyme, minced rosemary, salt, black pepper and lemon juice. Mix well.
  3. Add melted butter and garlic to butter/herb mixture, blend.
  4. Divide butter in half. Wrap each half in plastic wrap and form 2 logs. Refrigerate to firm.
  5. After grilling your steak place ¼-inch thick disks on each steak. Serve.
Notes
(Can be kept in freezer up to 1 month.)

 

Share Button

Hot Cider

hot cider copy

 

It’s officially fall!  I love everything fall…leaves, pumpkins, smells, turkey, bonfires, football and apples!  I’ve already made one trip to North Georgia for apples.  It was a yearly tradition when I was growing up and I’ve continued it as an adult.  Because I made an early trip, and my favorite apples were not ripe, I’ll gladly make a second trip later in the season.  I love my trips to the apple houses.  The beautiful changing leaves, the samples of cider, a delicious fried apple pie, and of course, bags of apples to bring home.

I made this amazing hot cider after our trip.  It has a nice balance of flavors.  The candied ginger adds slight heat that will leave your guest wondering what it is.  The sweet rim is a nice touch if you want to treat yourself or if you are serving guest.  This is a small recipe for four, but double or triple the recipe for a crowd and keep it warm in a crock pot.

 

Hot Cider
 
Author:
Serves: 4
 
Ingredients
  • 1 qt. apple cider
  • 1 orange
  • 1 lemon
  • 2 tbsp. candied ginger, chopped
  • 2 cinnamon sticks
  • 5 whole cloves
  • 4 tbsp. packed brown sugar
  • Sweet Rim (optional), recipe follows
Instructions
  1. Remove zest for the orange and the lemon. Squeeze the juice from both orange and lemon.
  2. Combine the apple cider, zest, orange juice, lemon juice, brown sugar, and spices in a medium nonreactive saucepan. Bring to simmer over medium heat. Reduce heat to low and simmer for 20 minutes.
  3. Ladle into mugs. Garnish, if desired, with orange slices, candied ginger and cinnamon sticks.

Sweet Rim
 
Author:
 
Ingredients
  • 1 tbsp. demerara or raw sugar
  • ⅛ tsp. apple pie spice
  • 1 tbsp. caramel sauce or honey
Instructions
  1. Combine sugar and spice in a container big enough for the rim of cup to fit into. Set aside.
  2. With your finger, rub the rim of the mug with caramel sauce or honey. Dip the mug into sugar mixture and turn until the rim of the mug is covered.
  3. Ladle cider into mug.

Screen Shot 2014-09-25 at 10.00.27 AM

Share Button

Snapper Hemingway

 

140609_3622watermark

 

Have you started making plans for Father’s Day?  Thinking of taking dad out for his big day?  I have a wonderful alternative…Snapper Hemingway!  This is the most delectable fish dish you will ever taste! Your dad will feel loved and special when you prepare Snapper Hemingway for him!

As many of you know, I turned 50 last month.  Yep, I’m old!  Greg planned a special night out with friends.  We went to Chart House in Savannah for a wonderful meal, then to Savannah Smiles to listen to great piano playing.  I had to go on stage and I was totally embarrassed but that’s another story for another day.  Chart House is one of those restaurants that we only go on special occasions.  I’ve never had anything I didn’t like and the location in Savannah is beautiful, located in the oldest masonry building in Georgia and located on the river.

 

20140525_2480web

Notice the top of my menu!

 

I had the Snapper Hemingway…kinda…I substituted grouper.  The snapper is wonderful but I must say, grouper is probably my favorite fish.  You can use any firm white  fish for the recipe.  If it’s available in your area you could use sea bass, grouper, pompano, or cod.  Don’t skimp on the crab meat, make sure to buy jumbo lump crabmeat.  I know, its expensive right now, (mine was $26 lb.),  but this is for dad after all.  I was able to stop in Joe Patti’s last weekend while on a whirlwind trip to Pensacola.  I didn’t even see the beach, but you know I’m going to Joe Patti’s if I’m in Pensacola!

If you substitute the snapper I would love to hear back from you.  Just comment and let me know which fish you used.  Enjoy and I hope all dad’s have a great day!

5.0 from 1 reviews
Snapper Hemingway
 
Author:
Serves: 4
 
Ingredients
  • Shallot Butter:
  • ¼ c. shallots, peeled and chopped fine
  • 10 oz. butter, room temperature, cubed 1"
  • 2 tbsp. fresh lemon juice
  • ¼ c. heavy cream
  • Seasoned Flour:
  • 2 c. all-purpose flour
  • 1 tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. white pepper
  • 1 tsp. paprika
  • ¼ tsp. salt
  • Egg Wash:
  • ½ c. milk
  • 1 lg. egg
  • Breading:
  • 1½ c. Club cracker crumbs
  • 1½ c. fresh Parmesan cheese, grated
  • 4 (6-oz.) snapper fillets
  • 8-oz. jumbo lump crabmeat
  • 1 oz. vegetable oil
  • Chopped fresh parsley, garnish
Instructions
  1. Preheat oven to 350°.
  2. Prepare shallot butter: Over medium heat saute shallots in 2 oz. butter until golden brown (about 3 minutes). Add lemon juice and reduce by half, then whisk in heavy cream and reduce by half again. On low heat, whisk in remaining butter, one piece at a time, stirring until melted before adding another. Set aside in warm area.
  3. Prepare seasoned flour: In a mixing bowl combine flour, garlic powder, onion powder, white pepper, paprika, and salt, set aside.
  4. Prepare egg wash: Whisk egg and milk together, set aside.
  5. To prepare: Heat oil, in a sauté pan, over medium heat.
  6. Dust fish fillets with seasoned flour, dip into egg wash, then place into breading mixture pressing breading into fish. Coat all sides of fish completely.
  7. Add fish to hot oil and cook until golden brown on both sides, only turning once. Remove from pan to a cookie sheet. Repeat with remaining fillets and place in 350° oven until cooked in the center (about 6 to 8 minutes).
  8. In the meantime, heat crabmeat in a small pan with about 3 tablespoons of water. Be careful not to break up the crabmeat. Drain before serving.
  9. To plate the fish: Place the fish in the center of plate. Divide heated crab between fillets. Spoon lemon shallot butter over crabmeat. Sprinkle with chopped parsley.

 

 

 

Share Button

Three-Citrus Marmalade

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I’m not sure which I like best, hot, flaky biscuits straight out of the oven or leftover, toasted biscuits with homemade preserves.

Growing up, mama always had homemade preserves.  My favorite was always peach.  I never really liked orange marmalade until my last trip to Disney World.  While having afternoon tea at the Garden View Tea Room, I had a wonderful chicken salad tea sandwich with orange marmalade.  It was so, so good.  That’s all it took for me to become a fan of orange marmalade.

After that trip, I found this recipe for Laura’s Three-Citrus Marmalade in Artisan Bread in Five Minutes a Day by Jeff Hertzerb, M.D. and Zoe Francois.  I loved the idea of grapefruit and lemon zest with the orange zest, so I had to try it.  Not only is it good on toasted biscuits and chicken salad sandwiches, but I’ve used it in different glazes too.

I canned my marmalade, but it can be frozen.

 

Three-Citrus Marmalade
 
Author:
 
Ingredients
  • 4 naval oranges
  • 1 lemon
  • ½ pink grapefruit
  • 2½ c. water
  • ⅛ tsp. baking soda
  • 5½ c. sugar
  • 1 box (1.75-oz.) Sure-Jell fruit pectin
Instructions
  1. Using a vegetable peeler, remove the colored zest from the fruit and discard the white pith. Chop the zest coarsely.
  2. Chop the fruit, discarding any seeds and reserving the juice.
  3. Place the zests, water, and baking soda into a saucepan and bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Add fruit and juice; simmer another 10 minutes.
  4. Measure the sugar and set aside. Do not reduce the sugar, or marmalade will not set properly.
  5. Stir the box of fruit pectin into the fruit mixture. Bring to a full, rolling boil.
  6. Stir in the sugar quickly, return to a full rolling boil, and cook for 1 minute. Remove from heat and skim off any foam.
  7. Pour the hot marmalade into clean canning jars. Process according to the canner and U.S. Department of Agriculture instructions, or refrigerate and use within 2 months. The marmalade also can be frozen, without canning, for up to 1 year.
Share Button