So The Neighbor has finally joined our Elite Hospital Club, closing the circle with her very own visit to the hospital this morning. An asthma attack, she’s fine now … the Jersey humidity is horrid on asthma. We’re all going on vacation a little over two months from now, so we’re just glad she got her hospital visit over with now. ;)
Louis L’Amour is known as one of the greatest cowboy writers ouever … but known for his cooking? Not usually. I received The All-American Cowboy Cookbook as a gift last year and turned to it tonight to find dinner inspiration. I ended up making Mamu’s Baked Chicken, a Louis L’Amour specialty. The chicken marinates overnight in a sour cream mixture. Simple to make, it produces a very tender dish that’s a snap to assemble.
Nicholas has been craving salad a lot lately, and who am I to argue with that? Tonight I went with Pear Salad with Bacon and Honey Vinaigrette, a favorite recipe that I’ve made before. The original recipe comes from this wonderful cookbook, Everything Tastes Better with Bacon, although I’ve modified it a bit. The dressing is light, and just enough to coat the salad greens; a nice salty crunch from the bacon, coolness from the pears and a bite from the Gorgonzola – yum!
And lastly, I’ve had a hankering lately for couscous, and went with a tried-and-true that we haven’t had in awhile, Zesty Couscous Salad. All in all, a perfect meal to keep the kitchen relatively cool and make use of the fresh vegetables I picked up at the farmer’s market this morning.
Alright folks, all for tonight. Until tomorrow … on with the Weekend Dog Blogging roundup.
A year ago today… Fatburger and Indian food.
Mr. Woofy from Kitchen Wench spends a day of leisure with his Mom. It’s funny how much pets’ routines get thrown off if someone is unexpectedly home all day.
Sammy and Stumpy from Culinarily Obsessed are back with us.
Simba from Up a Creek Without a PatL sneaks in a snooze:
Piggy from Something So Clever in Montana pops in with a smile:
Ditters from A Little Bit of Everything in Indiana assumes the position:
And for the next sleeping pup, it’s Pucci from What I’m Cooking Now in Georgia:
The trio from Dispensing Happiness in Tennessee is back from vacation:
Tippy from Tartelette strikes a pose:
Little Willie from Eating for One in Kansas:
Ziggy from Soul Fusion Kitchen keeps his cool in LA:
The adorable Bailey (love the tongue!) from The Savory Notebook drops a subtle hint:
The beautiful Lola from Alice Q. Foodie:
And lastly, Nicholas and Eli. Nicholas knows that Eli now disdains posing for pictures, so he offered to sit with him, knowing he could hold Eli down. Nicholas is getting so nice and tan – how cute is he?! He definitely has The Husband’s complexion … that definitely doesn’t come from me!
Pear Salad with Bacon and Honey Vinaigrette
(recipe has been modified by Cate)
2 tablespoons olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon coarse (kosher) salt
pinch of freshly ground pepper
1 tablespoon of white vinegar
2 ripe but firm pears, peeled, cored and cut into 1-inch pieces
4 crisply cooked pieces of bacon, cut into 1/2-inch pieces
2-1/2 cups loose packed mixed greens
1-2 oz. crumbled Gorgonzola
In a small bowl, mix together the oil and honey. Whisk in the mustard, salt, pepper and vinegar. In a medium bowl, gently toss together the pears, bacon and mixed greens, lifting and blending the ingredients. Pour the vinaigrette over the salad, toss again, and divide among 4 chilled salad plates. Garnish each salad with crumbled cheese and serve immediately.
Mamu’s Baked Chicken
Recipe courtesy of Louis L’Amour
6 chicken breasts, boned and halved (may be skinned)
2 cups sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
4 teaspoons celery salt
2 teaspoons paprika
4 garlic cloves
1/2 teaspoon black pepper
salt to taste
1-1/2 cups bread crumbs
1 stick butter
Wipe the breasts and put them in a large bowl. Mix the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic and pepper. Add salt to taste. Coat the chicken well with the sour cream mixture, being sure to use all of it. Put in refrigerator, covered, overnight. Preheat the oven to 350. Remove the chicken from the sour cream and coat evenly in the crumbs. Arrange a single layer in a shallow baking pan. Melt the butter and spoon over chicken. Bake approximately 45 minutes, or until chicken is done. Makes 6 servings.
Zesty Couscous Salad
Recipe courtesy of Near East
1 package (10 oz.) NEAR EAST Couscous Original Plain
1/4 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons olive oil
2 large tomatoes, chopped
1 medium zucchini, halved and thinly sliced
1/2 cup fresh basil, cut into strips
1/3 cup green onions, sliced
3/4 cup crumbled feta cheese
Prepare Near East couscous according to package directions, except omit butter or olive oil and add black pepper with water. In large bowl, combine prepared couscous, lemon juice and olive oil. Add tomatoes, zucchini, basil and green onions. Chill 4 hours or overnight. Stir in cheese just before serving. Serve over lettuce, if desired.