Brown Sugar Ginger Chicken

The original recipe called for rock sugar but because I didn't know what the heck that was or where to get it, I substituted dark brown sugar. I thought the molasses in the dark brown sugar would give the soy sauce a nice depth. Sarah was not too keen on this recipe but I loved it! It reminded me of the simplicity of my mother's cooking ... so I am keeping this recipe.

1/2 cup chicken broth

2 Tablespoons black or dark soy sauce

2 Tablespoons dark brown sugar

2 teaspoons vegetable oil

1 1/2 cups thinly sliced, peeled, fresh ginger

2 lb bone-in chicken thighs, cut into three pieces

1/2 teaspoon salt

1. In a small saucepan, heat chicken broth, soy sauce, sugar and 1/2 cup water just to boiling. reduce heat to medium low and simmer uncovered until sugar dissolves, about five minutes, stirring constantly. Set aside.

2. In a 12-inch skillet, heat oil over high heat until hot but not smoking. Add ginger and cook until lightly browned, about 1 minute, stirring often.

3. Reduce heat to medium. With wooden spoon push ginger to side of skillet. Add chicken thighs, skin side down, and cook 5 minutes until chicken is browned. With tongs, turn chicken thighs over and cook about 5 minutes longer or until browned but not cooked through. Drain excess fat from the skillet and stir ginger around chicken thighs; sprinkle with salt.

4. Quickly pour chicken broth mixture town side of skillet and immediately cover skillet. Cook, covered, 5 minutes. Turn chicken thighs over and cook, covered for another 5 minutes longer or until juices run clear when the thickest part of chicken is pierced with tip of knife. Remove cover and boil 1 minute to thicken sauce slightly.

Merlot-braised Stuffed Chicken Thighs

This is a tasty recipe. Just make sure you do as much of the food preparation the night before.

4 oz. ground sweet Italian sausage
1/2 cup fresh breadcrumbs
1/2 cup freshly grated Parmesan cheese
1 large shallot, minced
1 large egg, beaten
2 Tbsp. chopped fresh parsley
2 tsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. ground black pepper
5 large skinless boneless chicken thighs (about 2 lb)
2 Tbsp. olive oil
1/4 cup chopped pancetta or bacon
3/4 cup finely chopped onion
4 garlic cloves, minced
600 ml Merlot/Chianti/any dry red wine
2 cups low-salt chicken broth
1 can diced Italian style tomatoes (14.5 oz)
1 can tomato puree (6-8 oz)
1 bay leaf
1 tsp dried basil

1. Mix first 9 ingredients in a medium bowl. Divide into 5 portions. Place once chicken thigh on a work surface. Fill with one portion of the sausage mixture. Wrap chicken thigh around filling and tie with kitchen string. Repeat with remaining chicken things. Sprinkle generously with salt and pepper.

2. Heat olive oil in heavy large skillet over medium-high heat. Add pancetta/bacon; saute until pancetta is light brown and fat is rendered, about 5 minutes. Drain on paper towels.

3. Add chicken to drippings in pan; cook until golden on all sides, about 10 minutes. Transfer to plate.

4. Add onions and garlic to pan; saute until onion is soft, about 10 minutes. Be sure to stir constantly so garlic won't burn.

5. Return pancetta to pan. Add wine and boil until mixture is reduced, about 12 minutes. Add broth, tomatoes, bay leaf, basil, and chicken thighs, bring to boil. Reduce heat and simmer uncovered until chicken is cooked through, about 35 minutes.

6. Serve over hot cooked noodles or mashed potatoes.

Note: I served the chicken over hot mashed potatoes with cooked peas -- made a well in the mashed potatoes, spooned peas into it and place one chicken thigh & sauce over the peas and mashed potatoes. There was enough sauce left over to be used as the sauce base for a lasagna the next day -- very yummy.

Squash Casserole

My student worker, Chris, brought in some summer squash, and since we were having company, I decided to do something different with it. And I spotted the perfect recipe from the July issue of Southern Living. The casserole is much prettier than the picture ... yes, yes, I forgot to take a picture of the casserole when it came out of the oven in its pretty glass dish.

3 lb yellow squash
1/2 cup chopped sweet onion (I used Vidalia)
1 1/2 salt, divided
1 cup grated carrots
1 (10 3/4-oz) can reduced-fat cream of chicken soup
1 (8-oz) container light sour cream
1/4 cup chopped fresh chives (I used flat leaf parsley)
1/2 cup crushed cornflakes
1/2 cup crushed French fried onions
2 Tbsp. melted butter
1/4 tsp. freshly ground pepper

1. Preheat oven to 350 degrees Fahrenheit.

2. Cut squash into 1/4-inch thick slices; place in a Dutch oven. Add onion, 1 tsp. salt, and enough water to just cover squash. Bring to a boil over medium-high heat, and cook 5 minutes. Drain well and pat dry with paper towels.

3. Stir together grated carrots, cream of chicken soup, sour cream and chopped chives, and remaining salt in a large bowl. Fold in squash mixture. Spoon into a lightly greased 2-qt oval baking dish.

4. In a small bowl stir together cornflakes, French fried onions, pepper and melted butter. Sprinkle over squash mixture.

5. Bake at 350 degrees for 30 - 35 minutes or until bubbly and golden brown. Cover with foil after 20 -25 minutes of baking to prevent excessive browning. Let stand 5 - 10 minutes before serving.

4th July Burgers

1 lb. ground beef
1 clove garlic, grated
2 Tbsp. Ketchup
1 Tbsp. Worcestershire sauce
1/4 cup grated Parmesan cheese
1 Tbsp. chopped flatleaf parsley
1 tsp. salt
1/4 tsp. black pepper

1. In a medium bowl mix all ingredients together with a fork. Be sure to mix everything lightly ... do not mash down or compact the ground beef.

2. Using your hands, form the beef mixture into four (4 oz.) patties, making sure not to pack the mixture too well. I make sure to make an indentation in the center of the burgers so that they cook better since they usually puff up in the center.

3. Wrap the burgers and let them sit in the fridge for at least two hours to let the flavors meld together. An hour before cooking the burgers, take them out of the fridge and let them come to room temperature on the countertop.

4. Grill the burgers to whatever temperature suits you. I like my meat with no pink! Serve with white American cheese, sliced tomatoes, lettuce, onion, ketchup and mustard.

Company Omelet

The Barefoot Contessa calls this an omelet for two ... don't know how much she eats but I made this recipe for company and it could feed eight of us! Well, it could feed four if this is the only thing you are serving but I also had a lemon coffeecake, so most people only had one wedge of the omelet. The picture below is of the recipe that I halved which serves four.

4 rashers of thick cut bacon, cut into pieces
3 medium sized Yukon gold potatoes, cut into small cubes
1/2 cup chopped Vidalia onion
6 medium sized eggs
2 Tbsp. cream or milk
1 Tbsp. butter
1 tsp. kosher salt
1/2 tsp. black pepper
1 Tbsp. chopped parsley
1/2 cup grated sharp cheddar cheese

1. Preheat oven to 350 degrees.

2. In an ovenproof saucepan, saute bacon bits until brown and crisp, stirring often. Remove bacon from saucepan and drain on paper towel. Drain most of bacon grease from saucepan. Add butter and swirl around.

3. Add potato to saucepan and stir to coat with hot butter & grease. Add onion and stir well. Put a lid on potato and onion mixture to help them cook quickly. Stir mixture from time to time until potato is cooked through when pierced with a fork. Add the bacon pieces to the mixture.

4. Beat the eggs with the milk, add the parsley, cheese, salt and pepper, and pour over the potato mixture in the pan. Place saucepan in the oven and cook for 10 - 15 minutes until the center is almost set and omelet is puffy.

5. Cut into four to eight wedges and serve hot.

Note: My recipe is a little different from the Barefoot Contessa's because I made adjustments as usual.

Cheesecakes ... Plain and Fancy

Cheesecake was not something we had as children because the ingredients were not readily available. Our butter and cheese came in cans from Australia and milk was reconstituted from dried milk powder for most of our childhood.

It wasn't till the 1980s that cheesecakes appeared as desserts in hotel restaurants and select bakeries and we began to appreciate them. And then I came to the US and having cream cheese everywhere, I started making cheesecakes of every kind. Below are two of our favorites ... one plain and the other a little fancier with chocolate chip cookie dough. Sarah is the one who first started making the chocolate chip cookie dough cheesecake ... it was the first cheesecake she ever made and it holds fond memories for all of us.

Northwest Cheesecake Supreme

4 (8-oz) pkgs. Cream Cheese, softened
1 cup sugar
3 Tbsp all-purpose flour
4 eggs
1 cup sour cream
1 Tbsp vanilla

Shortbread Crust:
1 1/2 cups all-purpose flour
1/4 cup sugar
1 large egg, separated, yolk lightly beaten
1/2 cup butter, softened

1. To make crust:
Preheat oven to 400 degrees F.

2. In a large mixing bowl, place flour and sugar and mix well. Make a depression in the center of the mixture, and add egg and softened butter. With a fork, blend everything together until dough holds together.

3. In a 9-inch springform pan, place about 1/3 of the dough (put the rest of the dough in the fridge) and press into bottom of the pan with your hands. Prick the crust with a fork. Bake in oven for 10 - 15 minutes, checking frequently to make sure that crust is a light brown. Remove from oven to cool before proceeding to step 4.

4. Once bottom crust has cooled. Remove remainder of dough from fridge and press into sides of springform pan, making sure to seal the edges of the bottom crust. When all the sides have been done, brush the whole crust (bottom and sides) with egg white to prevent it from getting soggy.

To make cheesecake:
1. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.

2. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Pour into crust.

3. Place springform pan on cookie sheet and bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 1 hour.

4. Place springform pan to cool on wire rack. When cheesecake is cooled completely, loosen sides from rim of pan and remove rim carefully.

5. Chill in fridge for 4 - 6 hours before serving. Serve with cherry pie filling and whipped cream, or decorate with whipped cream and a chocolate flake.

Chocolate Chip Cookie Dough Cheesecake

1 3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
1/4 cups sugar
1/3 cup butter, melted

Filling:
3 (8-0z) pkgs cream cheese, softened
1 1/4 cups sugar
3 eggs, lightly beaten
1 cup (8 oz) sour cream
1/2 tsp. vanilla extract

Cookie Dough:
1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed light brown sugar
1 Tbsp water
1 tsp vanilla extract
1/2 cup all-purpose flour
1 1/2 cups miniature semisweet chocolate chips, divided

To make crust:
1. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom and 1 in. up the sides of a greased 9-inch springform pan. Set aside.

To make cheesecake:
1. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs, beat on low until just combined. Add sour cream and vanilla and blend with a wooden spoon. Pour into crust. Set aside.

To make cookie dough:
1. In a medium bowl, cream butter and sugars until light and fluffy. Add water and vanilla. Gradually add the flour. Stir in 1 cup chocolate chips.

2.Drop dough by small teaspoonfuls all over cheesecake filling, pushing dough gently under surface, making sure that all dough is covered.

3. Place springform pan on a cookie sheet. Bake at 350 degrees for 45-55 minutes or until center is almost set (it should still be a little jiggly). Sprinkle 1/2 cup of chocolate chips over top of cheesecake.

4. Cool pan on a wire rack for about 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour before placing in refrigerator overnight.

5. Remove sides of pan before serving. To serve: drizzle chocolate sauce over bottom of plate, place a slice of cheesecake on top, pipe whipped cream on cheesecake and enjoy!

Bread ... Bread

There was always something baking in my mother's and grandmother's kitchen. As children we enjoyed biscuits (cookies), cakes, puddings, but surprisingly, not loaves of bread. Instead we bought our weekly supply of bread from the local convent. Late afternoon a convent girl would deliver huge loaves of warm bread. We lived close to the convent so we always got our loaves first when the convent girl would come on her bicycle. We would cut huge slices of bread, slather them with butter and sprinkled with sugar ... ah, the memory can still bring a smile to my face.

St. Anthony's Convent

When I started a family of my own, I also started baking bread -- rolls, muffins, loaves. Sarah has enjoyed all kinds of homemade bread. There is nothing to beat the smell of baking wafting through the house and the taste of warm bread dripping with melted butter.

One of Sarah's favorites has always been the sweet cinnamon-raisin swirl bread below. It is so good warm from the oven or toasted a couple of days later.

Raisin Swirl Bread

6 1/2 to 7 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp. salt
2 packages active dry yeast
1 cup milk
1 cup water
1/4 cup butter or margarine
3 eggs, at room temperature
1 Tbsp. ground cinnamon
2 Tbsp. butter or margarine, melted
1 cup raisins

1. In a large bowl, combine 2 cups flour, 1/4 cup sugar, salt and yeast.

2. In a 2-quart saucepan over low heat, heat milk, water and 1/4 cup butter until mixture is very warm but you can still hold your finger in it. Butter does not need to melt completely.

3. With mixer at low speed, gradually pour liquid into dry ingredients; beat until just mixed. At medium speed, beat 2 minutes, scraping bowl with rubber spatula. Beat in eggs and 1 1/2 cups flour or enough flour to make a thick batter; continuing beating 2 minutes, scraping bowl occasionally.

4. With spoon, stir in additional flour (about 3 cups) to make a soft dough.

5. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding more flour while kneading.

6. Shape dough into a ball and place in greased large bowl, turning dough over to grease top. Cover with towel or plastic wrap; let rise in warm place , until doubled in bulk.

7. Punch down by pushing center of dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; cut in half. Cover; let rest 15 minutes.

8. Grease two 9 x 5 loaf pans. In small bowl, combine remaining 1/2 cup sugar and cinnamon. Roll one dough half into 14 x 9 - inch rectangle. Brush with 1 tablespoon butter. Sprinkle with half the sugar mixture and half of the raisins. Starting at narrow end, roll tightly, jelly-roll fashion; pinch seam to seal. Press ends to seal and tuck under, Place seam side down in prepared pan. Repeat with remaining dough. Cover with towel or plastic wrap; let rise in warm place until doubled, about 1 hour.

9. Preheat oven to 375 degrees. Bake 30 - 45 minutes or until tops are golden and loaves sound hollow when tapped with finger. Remove from pans immediately; cool on wire racks. Drizzle with confectioners' sugar glaze.

Note: You can half this recipe to make only one loaf ... I have done it many times.

My sister, Priscilla, gave me this oatmeal bread recipe several years ago and I still like it. It's wonderful on its own but it also makes great sandwich bread. You don't have to knead this bread ... just beat it with a wooden spoon! This recipe can be halved, I often make just one loaf, but there is no reason not to make two loaves and then freeze the other loaf.

Oatmeal Bread

2 cups boiling milk
1 cup regular oats (not instant)
2 tsp. salt
1 egg
1/2 cup honey
4 Tbsp. shortening
5 - 5 1/2 cups all-purpose flour
2 packets yeast
1/2 cup warm water

1. Add oatmeal to hot milk and let stand for 2 hours.

2. Dissolve yeast in warm water.

3. Place oatmeal mixture in large bowl. Add yeast, 5 cups of flour and the rest of the ingredients to the oatmeal mixture and beat with wooden spoon until well mixed. Add the other 1/2 cup of flour and mix well.

4. Flour hands and form dough into two balls. Place into greased loaf pans, cover with plastic wrap and let stand in warm place until doubled in size.

5. Bake at 350 degrees for about 30 - 45 minutes or until golden brown. Remove loaves from pans immediately and cool on wire racks.

6. Serve warm with honey butter. Loaves freeze well.