French Garlic Chicken

I have been making this 40 clove French Chicken for years and I just today realized I had not blogged it yet. Funny how I always assume my most often made dishes are on here! I have had this recipe so long that I do not know where I orignally learned it from . I know I have made changes to the recipe through the years, to adapt it to our taste. We have called it 40 clove Chicken for many reasons. One being that there is 40 cloves of garlic in there.

French Garlic Chicken
4 small skinless bonless chicken breast halves
1/4 tsp salt
1/4 tsp pepper
1 TBSP cooking oil.
40 small cloves of peeled garlic
1/2 cup chardonnay white wine
1/2 cup chicken broth
1 TBSP lemon juice
1 tsp dried basil
1/2 tsp dried oregano
4 tsp corn starch to thicken
4 TB white wine or chicken broth.

Rinse the chicken; pat dry. Season wiht salt and pepper. In a skillet heat oil over medium high heat. Add chicken and garlic cloves.

Cook chicken for 2 - 3 minutes on each side or just until brown, turning once. Slowly add 1/2 cup white wine and broth, lemon juice, basil and oregano. Simmer, covered for 6-8 minutes or until chicken is tender. Use a slotted spoon to transfer the chicken and garlic to a warm serving platter; keep warm.

In a small bowl or cup, mix together corn starch and the 4 TBSP wine or broth. Stir into pan juices. Bring to boiling then pour over chicken and serve. I serve it over my Garlic Parmesan Risotto

Simple Potatoes

My husband dropped by Costco the other day. I had asked for some potatoes and did not realize how big of a bag would be coming to my door.

Time to get creative with the potato recipes. I am going for a simple recipe that can easily be dipped into my garlic aioli sauce. I like to serve them on top of my garlic aioli. Randy said this is his absolute favorite way that I serve potatoes. I hope you enjoy them as much as he does.
INGREDIENTS:
1 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons butter
3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices (I used Russets.)
1 tablespoon unsalted butter, melted and divided

DIRECTIONS:
Preheat oven to 450°.
Combine salt and pepper in a small bowl.
With a sharp knife or mandoline, or the slice blade on a food processor, slice the potatoes into thin slices. Pat the potato slices dry on a kitchen towel.
Melt 2 1/2 tablespoons butter in a 10-inch ovenproof dish over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan;

sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly with buttered foil to pack. Cover and bake at 450° for 20 minutes.
Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate and cut into wedges.

I served my Garlic Aoli on the side. I love potatoes with my garlic aoli!

Zipfizz gluten free energy drink

We were excited to receive a package from Zipfizz today! My daughter loves sweet drinks! On their website Zipfizz boasts that "Zipfizz is the only healthy energy drink-mix powder in a tube.

Delivering an advanced formula that provides a significant amount of vitamins, fewer calories, lower carbohydrates and superior taste! Simply put, it's different because it's good for you!"

What I liked about this drink is that Taylor can take it to work and put it in her purse. It comes in a little tiny convenient tube that you pour into a 16 - 20oz glass of water, or water bottle. Mix it up and it is ready.

What is great about the product is you can use Zipfizz as a morning or afternoon pick-me-up, or enhance your training by taking it before, during, or after a hard workout. Because Zipfizz contains no sugar, users will experience an increased energy level for up to 4 - 6 hours without the sudden
"crash" associated with other energy drinks. According to their site "Zipfizz is designed with a unique blend of vitamins and minerals, but it’s their signature Vitamin B12 that gets you movin’! Dedicated to providing consumers with a healthier alternative to energy and sports drinks they deliver an amazing amount of B12."

They do have Caffiene in them that comes from natural sources, so you won't want to take it in the evening. I think this drink is a great alternative to Coffee drinks and I am happy it is something Taylor can take without having to worry about cross contamination. All of her friends go to Starbucks or Jamba Juice where we have to worry about her getting sick from other items they carry that have gluten. This way she can keep something with her and if she craves something sweet or needs a pick me up, she has the solution right there with her, and it is sugar free! Only 10 calories!

Go check out their five great tasting flavors: Berry, Citrus, Grape, Orange Soda, and Pink Lemonade.           

Taylor's favorite is Pink Lemonade. Enjoy!

Caesar Salad Hold the Croutons

I have been making Caesar Salad for years, but it has never been "the best". Back where we come from, there is a little house on Kathy street that is filled with love, laughter and good food. Back there we show up at Mommy and Daddy's house. Daddy makes the world's best Caesar dressing that I have ever had. I want to thank him for being so kind to share his Caesar recipe with me and for saying it was ok to put up on my blog. His wife ("Mommy") makes the world's best croutons. But we can't have those. Taylor's wheat allergy won't allow it. So I just toasted up a few of my homemade pita breads and ripped them into pieces and topped the salad with them. I think next time I am going to make some parmesan cheese chips to garnish.  Here is Daddy's recipe:

1 tablespoon finely minced garlic
2 dashes of worstershire sauce
1 tablespoon vinegar
3 filets of anchovy finely minced
1 large tablespoon of mustard powder
1 squeezed lemon-take juice and add to above.
a couple liberal dashes of white pepper

1 coddled egg (dropped into super hot water for about 15 seconds to basically sanitize)
3/4 cup of finely grated parmesan (or even romano for sweeter style)
1/2 cup of olive oil.
add these to above ingredients in bowl and whisk and add salt to taste.

I chopped up 5 hearts of Romaine lettuce. Which would probably equal 2 large heads of Romaine chopped. Toss together and serve!

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Garlic Aioli Dip

I have put this recipe in the bottom of other posts before. I make it too often for it not to have its own post. This Dip is great with potatoes! It is simply my favorite thing to serve when I serve anything potato.

Garlic Aioli Dip
1/3 cup mayonnaise
1/3 cup plain yogurt
1/2 tsp paprika
1/4 tsp onion powder
1 head of garlic roasted ( I have a garlic roaster that is easy peasy)
pinch of salt
First roast your garlic. The reason I love my garlic roaster is because it is a little olive oil, salt and Garlic. then push a button and 15-20 minutes later and you have perfect roasted garlic.

Take the roasted cloves out of the skin and add all the ingredients to the blender (including roasted cloves) and blend until smooth. Tada! Wonderful Aioli! You can keep in the fridge until you are ready to serve it. Perfect with any potato dish and potato chips!

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English Green Bean Chutney

Yesterday was so much fun. I spent time with my friend going out to Chino Farms. We then came back and worked in the kitchen with our new found organic ingredients. It was so fun to laugh and work in the kitchen with a good friend! I think my stomache still hurts today from laughing. What a great day! We worked and played at the same time. My Friend came up with a great idea to make an English Green Bean Chutney.
This Recipe was so kindly given to me by my good friend from England Monica McGuiness.

In England Monica says "it is called a Ploughman's lunch And that is cheese, salad and french bread. Scoop a pile of Chutney onto your plate and you have arrived in heaven!". I served mine on my gluten free pita bread.
2 pounds green beans
1 1/2 sweet onion
24 ounces apple cider vinegar
2 ears of corn husked and corn sliced off
1/2 cup water
2 TB corn starch
1 TB dry mustard
1 TB Tumeric
8 oz brown sugar
8 oz Sugar in the Raw

Simmer onions and vinegar for 5 minutes in a non reactive pan.

In seperate pan cook the beans and corn with 1/2 cup water to steam (covered) for 5 minutes.

Strain beans and corn and set aside.
Combine all dry ingredients

to onion and vinegar and simmer for 10 minutes.

 Add Corn, Beans, and Sugar to vinegar mixture. And simmer for 5 minutes.
Store in a can with a non reactive top, or an airtight containter in the fridge for 30 days.

Enjoy!

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Chino Farms

A dear friend of mine took me to Chino Farms today. I was not disappointed. I had never heard of them before, but she knows how I love fresh organic produce. I read up on them before going and that really peeked my interest. So many other chefs and local high end restaurants boast of them, stating:
"The Chinos have made an art of farming. For two generations now, they have tended their land with an inexhaustible aesthetic curiosity, constantly searching out new and old varieties of dozens of fruits and vegetables from all over the world, and planting and harvesting year round."
They have all kinds of fruits and vegetables. I walked away with a hybrid Pineapple Guava fruit. I also got a French Melon called a Charentais which is a cross between a watermelon and a cantelope. This market is a feast for your eyes. If only I could go every morning. If I had the time I would.
Looooooooook! Oh my, all organic yumminess.


If you are in Southern California and you want some great Organic Produce, this is the place to go!
Chino Ranch Farms is located at: 6123 Calzada Del Bosque Rancho Santa Fe, CA 92067
Their Hours:
Fall/Winter: Tuesday-Saturday 10-4; Sunday 10-1
Spring/Summer: Tuesday-Saturday 10-5;
Sunday 10-1
Closed Mondays.