Saturday, July 21, 2007

Saturday in the Kitchen with Vicki - I'M BACK!

Long time no post. Like for a year and a half.

However, after some thought, I've decided to resurrect my D-List Blog, just because I can. Actually, for a million reasons, which will be addressed in subsequent posts. I have some things to say - and no, I won't be chastizing A-List Bloggers.

Tonight, I'm addressing one of my hobbies: cooking. So, for the lovely Audrey and me, I'm cooking:

1. Appetizer: A new recipe - Teriyaki meatballs, with a homemade sauce, and they sucked, because the balls didn't have enough sweet in them, so I won't be posting the recipe. :) Audrey loves Asian food, so I like to try to appease her taste buds when I can. However, we both agreed they were too dry, and too expensive for the quality of the recipe. Always good to try something new, however. Some days bless you with diamonds; some, Diamonique; and some; kidney stones.

2. Main course: We're having Chicken in Cranberry Sauce, my secret potato salad, fresh corn on the cob, and steamed green beans. I usually bring the corn to a boil in sugar water (a teaspoon or two is plenty), let it boil for two - three minutes, turn off the stove, and then let it sit in the boiling water for ten minutes. Delicious. I've also wrapped corn in foil, with an ice cube, punctured the foil, and then set it on a hot grill for about 25 - 35 minutes (depending on the heat of the coals), flipping frequently. Yum. Steamed green beans are just that - steamed in boiling water until tender crisp. However, I thought I'd post the recipes I use for the chicken and potato salad.

Cranberry Barbeque Chicken

3 - 4 chicken breasts
1/4 cup flour
salt and pepper, to taste
2 T butter
1/2 cup chopped celery
1 small onion, chopped
1 16 ounce can whole cranberry sauce
1 cup barbecue sauce (I use homemade, but Kraft, et al, work well, too)
3 - 4 servings

1. Prehead oven to 325 degrees

2. Combine flour, salt, and pepper; use to thoroughly coat chicken.

3. In a large skillet, brown the coated chicken in butter. Remove from skillet and place in a light greased baking dish.

4. Use same skillet in which you cooked chicken to saute onion and celery until tender. Add the whole cranberry sauce and barbecue sauce. Heat through, mixing well.

5. Pour cranberry mixture over chicken and bake for 60 - 75 minutes, basting chicken every 15 minutes.

Enjoy! I know it's simple, but it's really, really good!

Vicki's Psychedelic Potato Salad

6 medium potatoes, chopped into bite sized pieces, boiled for 12 - 14 minutes, and cooled6 hardboiled eggs, chopped - save one or two and slice for top garnish, if desired
1 medium onion, chopped) covered in vinegar (cider vinegar works, too) and sprinkled with 1 - 2 T of white sugar. (The first thing I do is to chop the onion and cover it with vinegar and sugar, stirring occasionally.)
5 radishes, diced
1/2 cup green pepper (the fresher, the better!), chopped
1/4 cup mix of chopped red and yellow pepper (optional)
2 stalks celery, chopped
1/2 small cucumber, seeded and peeled
1 small dill pickel, diced
1/3 - 1/2 cup light Hellman's
1/4 cup yellow mustard (adjust for personal taste)
Salt and pepper to taste
Dill to taste (small amount - optional)
Paprika (optional)

1. Once eggs and potatoes have cooled, combine all vegetables in large bowl.

2. Stir Hellmans, mustard, and seasonings together; coat vegetables.

3. Fold in eggs.

4. Top with garnishes, such as sliced hardboiled eggs and/or pepper pieces; sprinkle with paprika.

5. Chill at least 3 hours before serving.

*This is an excellent potato salad that tastes even better as the flavors meld. According to my taste buds, the key is in marinating the onions in vinegar and sugar. And also, to use fresh vegetables.

As I get this blog kicked back up a notch, I hope to post photos of some of my concoctions.

Anyway, bon appetite!

I trust that food is a great way to reintroduce myself to the blogosphere.




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