Every chef, cook or avid eater has at one point been asked the inevitable question… what would there last meal be? Now, I have it on good authority (my dad+ the history channel) that some of the most commonly requested meals are steak with A-1 sauce, french fries, mac ‘n’ cheese and fried chicken. I have, of course been asked this question dozens of times, and I have never really had a definite answer. I think my mom’s roast beef would be near the top, maybe sausage gravy and biscuits, never anything with A-1 and perhaps a really great chicken and rice! I know none of those things sound very “chefy” of me, but I love simplicity! I grew up on chicken and rice made with Uncle Bens and Cream of Mushroom soup… and admittedly still love that version. In recent tries, however, I have taken a new outlook on chicken and rice and I hope you will try my recipe.

Chicken and Rice

1 cup Rice, uncooked (I use Jasmine)
1/2 lb Chicken Tenders, trimmed and cubed
1 Tbsp Butter
1/2 tsp Garlic
3 Tbsp Flour
1 1/2 cup Chicken Stock
1/2 cup Corn, fresh or frozen
1/2 cup Lima Beans or Peas, fresh or frozen
Salt and Pepper to taste
Pinch Cayenne Pepper
Parmesan Cheese
2 Tbsp Heavy Cream

Cook the rice accordingly to package instructions. For my particular rice it calls for 1 cup rice to 1 1/2 cup water. I use jasmine rice because the aroma while it is cooking is so great, and the flavor is robust. Set cooked rice aside.

Melt butter in a medium saute pan with high sides, over medium heat. Saute chicken pieces until nearly cooked through. Add Garlic, then stir in flour. Turn heat to low and stir flour mixture for about 1 minute. Deglaze pan with chicken stock,add corn and beans then turn up heat and simmer until sauce thickens. Season lightly with salt, pepper and cayenne, remembering that the parmesan cheese will add a touch more saltiness. Turn heat to low and grate about 1/4 cup of Parmesan cheese in sauce. Add cream and simmer lightly for 1 minute. adjust seasoning if needed. Serve over cooked rice with a garnish of freshly grated parmesan cheese.

This recipe makes a great lunch for 2, or a quick dinner. You can add what ever veggies you have on hand to the sauce. I just use whatever I have in the freezer

~SD

When I was younger I had what you could call an obsessoin with cherry pie. Whenever we would go to my Grandma’s Restaurant I would order cherry pie with vanilla ice cream. Now, I would also order nachos and chicken fingers, but cherry pie was my all time favorite. As I have grown older my tastes have evolved away from cheesy nachos… but not away from cherry pie! I rarely make cherry pie, but when I do it is an all day task with stewed fresh cherries and an ornately decorated pie. Recently I decided to simplify the recipe and make it accesible for any home cook. I hope I won’t be judged for using canned cherries here, but these little cherry tarts were truly a hit with all who tried them!

Cherry Tarts

For the crust:

4 cups All-Purpose Flour
¾ cup Shortening
¾ cup Butter, softened
1 tsp salt
1 Tbsp Sugar
½ cup Water, ice cold
1 Egg
1 tsp Apple Cider Vinegar

Combine flour, sugar, salt, butter and shortening in a large bowl. Work together with your hands until mixture forms small balls. For detailed instructions please refer to my apple pie post. In a small liquid measuring cup combine water, egg and vinegar and mix well. Slowly incorporate liquid in to flour mixture, be careful not to over mix. The dough should be moist, but not too wet and will not be completely smooth. Knowing the proper texture can only come with practice. Refrigerate dough, wrapped in plastic wrap for about a half an hour.

For Tarts:

1 can Cherry Pie Filling
Cinnamon
Egg White
Water
1 cup Powdered Sugar
Water

Sprinkle pie filling with a fair amount of cinnamon ( about 1/2 tsp). This little twist will make you fill better about using canned filling, at least it did for me! Roll out pie crust until about 1 mm thick. Cut into 4 inch circles. Mix egg white with about 2 tablespoons of water, and brush the outer edge of the discs. Place about three cherries in the center of the dough discs, too much will result in leakage! Close dough circles into a half moon shape, securing the edge by pressing with a fork- but not piercing. Brush outside with egg wash. Place on greased tray and bake until golden brown at 350 degrees (12-15 min). While tarts are baking whisk together powdered sugar and water. Add the water very slowly, because a little goes a long way. About 1 Tbsp. Brush over tarts immediately after pulling them from the oven. This will melt the glaze a bit and make the finish look smoother.

There is no finished picture of these tarts because they disappeared too fast! They are now a family favorite! You can try these with any sort of filling that your family likes… just be creative!

~SD

No one can turn down a good donut! Well, no one I know anyway! One of my favorite parts of living down south during college was Krispy Kreme donuts! What most people do not know about donuts, however, is they are so much better warm! When I was younger we made donuts with my grandma, but I have never made them on my own, at home. As a challenge I wanted to see just how easy donuts were to make. The only downfall with this recipe is having to wait while the dough rises… and letting them cool enough to eat- so you don’t burn your mouth. It would be a good idea not to double this recipe, unless you invite a group of friends over to eat the donuts right away. They loose their pizzaz after a few hours.

For Donuts:
2 Tbsp Yeast
1/4 cup Warm Water
1 1/2 cups Warm Milk
1/2 cup Sugar
1 Tsp Salt
2 Eggs
1/2 stick Butter, melted
5 cups Flour
4 cups Vegetable Oil

For Glaze:
1 stick Butter
3-4 cups Powdered Sugar
1 tsp Vanilla

In a large mixing bowl combine yeast, warm water, warm milk and sugar. Allow to set for about five minutes, so yeast dissolves and becomes bubbly. Whisk in salt, eggs and butter. Incorporate the flour with a whisk until mixture begins to stick to the whisk. Mix remaining flour with your hands and knead dough until smooth. Place in greased bowl and cover with a towel. Let rise until double. Transfer dough to floured surface and roll out to 1/2 inch thick. Cut dough into desired shape, using doughnut cutter or two circle cutters that vary in size. Reserve dough centers for the amazing goodness known as donut holes. Let dough rise until double. In large deep sided pan heat oil until bubbly (375 degrees if you use a thermometer). You want the oil to shock the dough as soon as it hit the pan, so the doughnuts don’t absorb grease. Fry each donut until golden on each side, flipping with tongs. Place immediately onto wire rack on a sheet tray. Very soon after, while still warm dip fully into glaze then place one rack to cool.

For Glaze:

Melt butter in a mid sized saucepan. Remove from heat and whisk in powdered sugar and vanilla.

One of the best things about making donuts is the donut holes! These will disappear fast so… get ‘em while there hot!

~SD

Breakfast is a very important meal in our household… each person in my family treats it differently, however. My little brother could eat cereal everyday of his life. My mom eats dinner food. But it is my Dad and I who really do breakfast right. Give us a fried egg and toast and we are happy… add some pork and our day is set! This week my Dad requested that I make a whole wheat bread for our breakfast meal. So, I decided to make a Honey Wheat English Muffin Bread. I love this recipe, the texture of the bread is chewy, like an English muffin and the loaves freeze great for later. I love to serve the bread toasted with a touch of butter and honey.

Honey Wheat English Muffin Bread

2 cups Warm Milk
1/2 cup Warm Water
2 Tbsp Honey
6 cups Whole Wheat Flour
2 Tbsp Yeast
2 tsp Salt
1/4 tsp Baking Soda

Combine warm water, milk and honey. In a large bowl stir together 4 cups of the flour, yeast, soda and salt. With a wooden spoon blend mixture well, then stir in remaining flour. The dough should be sticky, so add the flour gradually.

Grease 2 bread pans, then coat with corn meal. Divide batter and put in pans. Allow to rise, covered with a kitchen towel until double. Bake a 400 degrees until golden brown. About 25 minutes.

This recipe is quick and easy to make. Although it is a yeast bread, it requires no kneading, which creates the chewy texture.

Please be sure to comment and let me know what you think of this recipe- especially if you try it out!

~ SD

Ah 2009! I am so excited for the new year, and I am looking forward to trying many new recipes. Growing up, each New Years Day we would have Black Eyed Peas for dinner. Now, since we live in Ohio, we eat Sour Kraut and Pork. This Northern tradition was happily accepted by my whole family. As the New Year approached, however, I began to think of new ways that I could prep the old tradition. I came up with this recipe for Roasted Pork Tenderloin, served with Brussel Sprouts and Bacon, and of course– Mashed Potatoes. For those who don’t prefer the taste of sour kraut this is a great alternative. The flavors blend so well together and it was a hit with my family. The dried cranberries make a nice surprise. My brother said if I had not told him they were there, he would have never known! Which proves how well all of the flavors blend!

Brussel Sprouts get a horrible reputation, but when prepared correctly they are just great!

The outside of the sprouts tend to look a bit beaten and bruised, so peel back the layers until the skin looks fresh and green.

With a pearing knife trim the ends of the sprouts and quarter , depending on the size of your sprouts.

Roasted Pork Tenderloin with Brussel Sprouts

3/4 cup Bacon, cubed
1 1/2 cup Brussel Sprouts, cleaned and quartered
1/2 cup Mushrooms, quartered
1 Tbsp Butter
2 Tbsp Dried Cranberries
2 cups Chicken Stock
2 Tbsp Roux

In medium saute pan (I love cast iron) over medium heat, saute bacon until nearly crisp. Remove from the pan, but keep the drippings in the pan.

I love bacon. I think my resolution this year will be to eat more pork!

Saute quartered sprouts and mushrooms, for about 3 minutes. Deglaze pan with chicken stock, add cranberries and simmer until sauce is reduced by half (about ten minutes on high heat). Add roux and simmer until thick. — To make roux melt 2 Tbsp butter and stir in flour, cook for 1-2 minutes. I make a bunch of roux ahead and keep it in the refrigerator for quick use. — Season to taste. I did not add salt or pepper, since the sauce was so flavorful, and I used peppered bacon.

For the Pork

2 Pork Tenderloin
2 Tbsp Olive OIl
Kosher Salt
Fresh Cracked Pepper

Trim loins by removing the ribbon. Peel back the ribbon with a sharp knife as shown, be careful not to cut into the meat.

Coat meat in oil, then sprinkle with salt and pepper. Bake at 400 for 30-35 minutes. Pork should reach 155 degrees when tested in the thickest part with a meat thermometer. Let meat rest after cooking for about 5 minutes so the juices soak in. Slice meat in 1/2 inch thick pieces. Serve over mashed potatoes with Brussel Sprout Sauce.

~SD