We have some great cooks in our family.
We like to try new recipes and tweak the old ones.
We're always asking each other, "Can I have your recipe?"
So we created a place to share the recipes that others ask for, the experiments that turn out well or the recipes that we fall back on because they're quick and yummy. Some of these recipes are original, some are gleaned from friends and some are blatantly copied from other sources.
All of them have been tested and found delicious.

Enjoy!


Wednesday, May 5, 2010

Sherried Green Beans and Mushrooms

(print this recipe)

Foodie friend Michael made these for us along with Hilary's cranberry chicken and they were amazing! Mmmm, mushrooms...


1 1/2 pounds haricots verts (green beans), trimmed
4 1/2 tablespoons butter, divided
1/3 cup thinly sliced shallots
3/4 pound exotic mushroom blend, coarsely chopped
1/4 cup dry sherry
3 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


1. Steam haricots verts 5 minutes or until crisp-tender; remove from heat.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallots to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until liquid evaporates. Stir in sherry; bring to a boil. Cook until liquid almost evaporates (about 2 minutes). Add remaining 1 tablespoon butter and haricots verts; cook 30 seconds or until thoroughly heated, tossing to coat. Remove from heat. Add parsley, thyme, salt, and pepper; toss to combine.

Yield: 8 servings (serving size: about 1 cup)

Sunday, May 2, 2010

Chicken which did not give it's name

(print this recipe)

Our friend Hilary brought this over for dinner for us, and made a very fast, very delicious meal. You can serve it over fresh spinach leaves, as she did, and the hot sauce wilts them nicely, or over pasta or rice. I'm not sure what the parchment's purpose is, but I won't force an experimental recipe change on your dishes. The sauce turns out to be a very delicious sweet and tangy glaze, with nice chewy reconstituted dried cranberry's in it. We think a little salt (1/2 t. ?) would help as well.

14 oz. Chicken Breasts, cut into 1-2 inch pieces
2 T Orange Marmalade
2 T Hot Pepper Jelly
2 T Orange Juice Concentrate
1 T Balsamic Vinegar
1/2 Cup Dried Cranberry's (Craisins)
1/4 t Dried Pepper Flakes

Preheat oven to 450 degrees. Line 8"  baking pan with parchment cut to fit on bottom, and wet parchment slightly. Lay chicken pieces in to fit tightly in a single layer. Mix remaining ingredients and pour over chicken. Cook until chicken reaches 165 degrees, approximately 20 minutes. Pour sauce from chicken into a frying pan; cover chicken to keep warm. Reduce sauce for 5 minutes. Place chicken on raw spinach, rice or pasta and pour sauce over the top.