Southwest Chicken Casserole
This is based off an Emeril Lagassee recipe, with a few of my own revisions. While the ingredient list seems long, we usually have the majority of these things laying around. I’m going to include Emeril’s recipe for his Southwest seasoning, and even though we have all of the stuff to make it, I just buy his at the store. If you want to see his ORIGINAL recipe, go to www.foodnetwork.com and search for ‘Cowboy Chicken Casserole.’ I leave off the whole butter/mushroom/flour/milk thing, and then put in much less cheese and cut the chicken ‘poaching’ time WAY down. There are a couple other small changes too. I leave out the salt as well. We use corn tortilla chips instead of flour-based ones. The corn tortillas give it a nice...
Don’s Parm Chicken Alfredo
Don has been cooking his ‘pasta’ for years, but hasn’t posted it because in never quite felt complete. In the past month he’s cooked two versions of it which were home runs. While not exactly his ‘usual’ as the base, the thought is certainly there. Ingredients: Two or three chicken breasts Vigo parm bread crumbs Craft grated parm/assagio cheese (refrigerated) Vegetable or olive oil Fresh ground pepper Margerine (we like Earth Balance) Dried or Fresh basil Milk (we use 2%) Pasta (we like Barella’s Angel Hair Plus multi-grain) Corn starch 2 whisked Eggs Instructions: Cook the chicken. Put a thin amount of oil in a large skillet and bring it up to heat. Put your chicken breast down on a cutting board, one at a time, cover...
Arugula Pesto with grilled fish or chicken
This is largely a Rachael Ray recipe. Make the pesto, put it on fish or chicken before cooking. OR, you can just make the pesto and stir it into a nice angel hair pasta. To make it semi-healthy, we make a whole grain angel hair and then toss the pesto and the cooked pasta into a frying pan for a minute over medium heat. Pan cooking the fish or chicken works well too, if you don’t have a grill running. We don’t use a food processor, a small magic bullet or hand held Cooks food chopper works great. It will make enough for dinner for 4. Ingredients 1/4 cup pistachios 1 cup packed fresh arugula leaves 1/2 cup packed fresh basil leaves 1/2 lemon, juiced. Lime works too. 1 clove garlic, grated or minced Freshly ground black pepper 1/3 cup extra-virgin olive...
A Foleyisland Thanksgiving feast
Editor’s note: This is going to take a while. Over the next couple weeks we’ll rebuild our 2010 Thanksgiving feast. Usually we just dig out our usual recipes, but we’ve never put them online. Almost all of the following include our traditional Thanksgiving feast. But this year we did our turkey different. So we’re going to start there, and edit the rest in when time allows. Don is in charge of the Turkey, Gravy and Rice as well as the Green Beans, and since he writes all of this stuff on the blog, these are the first things we’ll cover. The girls handle the hard stuff, which include foods from our travels such as corn pudding from Tangier Islands and popovers from Mt. Desert Island. Of course, it wouldn’t be Thanksgiving...
Hiccup cure
I was just going through an hour-long hiccup session, and I finally decided to do the classic Foley hiccup cure. And it worked like a charm. We’ve been doing this for years. Pour an 8 ounce glass of water. Put a pencil, or pen across your mouth, like you were biting it. Drink the whole glass of water. I have never had this fail, including my hiccup session a few minutes ago. We didn’t invent this, but I can’t remember where I heard it from. Perhaps a ‘Dear Helloise” column from the 70’s. But it works.