Chicken with Mushrooms in a lemon and garlic, cream sauce

2 tbsp bacon fat 

chicken breasts 

salt, pepper, to taste

1 tbsp bacon fat

mushrooms, sliced 

Lemon Garlic Creamy Sauce:

4 oz regular cream cheese 

¹/₄  cup chopped onion

1 cup chicken stock

¹/₂  cup whipping cream

2 tbsp lemon juice 

1 tbsp crushed garlic

1 tsp cornstarch

¹/₂  tsp paprika

¹/₂  tsp turmeric

¹/₂  tsp salt

Chopped parsley for garnish (optional)

Preheat the oven to 375°F

Pound chicken breasts flat to about ¹/₂ –inch.  

In frying pan, in 1 tbsp bacon fat over medium heat, fry half the chicken breasts 3 minutes on both sides to brown. Place cooked chicken in 9 x 13-inch (2 L) casserole dish.  

In same frying pan in 1 tbsp bacon fat, fry mushrooms. Spread over top of the chicken.

In food processor, process cream cheese and onion.  Add chicken stock, whipping cream, lemon juice, garlic, cornstarch, paprika, turmeric and salt.  Pour into frying pan and bring to boil; reduce sauce until it is as thick as you would like it.  Pour over chicken and mushrooms.  Bake 20 to 30 minutes, depending on the thickness of the chicken breasts.  Cut through the chicken and make sure it is white throughout.  Serve and garnish with chopped parsley, if desired.

Cucumbers

Cucumber

Salt and Pepper

Sour Cream

Milk

Vinegar

Peel and thinly slice the cucumber.

Salt well and place in a dish in which you can compress the cukes with a heavy weight.

Cukes should be compressed at least one hour. 

Using your hands, squeeze any remaining liquid from the cukes. (Removing the burps). 

Prepare a cream sauce.  

Judgement here - for one cuke - use two large T sour cream.  Add one large t vinegar, and enough milk to create a smooth creamy sauce. Taste and add more vinegar or milk as needed. 

Add the cukes to the sauce and add a nice grind of pepper.

Enjoy!

Chicken or Turkey Enchiladas

1/2 C Onion, chopped

Cook in enough slow boiling water to cover, five minutes, drain. 

Mix together:

1/2 8 oz pkg Cream Cheese

1 T Water

Salt and Pepper

1 t Ground Cumin

4 C cooked Turkey or Chicken, shredded

Lay out 12 tortillas and divide the mixture amongst them. About 1/4 Cup each. 

Roll up the tortilla; tuck under the ends and put seam side down in a 9x12 baking dish that has been sprayed with Pam. Note:  I usually cut and discard about 1/3 of each tortilla; otherwise, there is too much tortilla. Also, l put 8 tortillas down the center of the dish and two on each side. Dish will be full!

Mix together:

1 can Cream of Chicken soup

1 C Milk

1 can Green Chilies

Pour mixture over tortillas.  Top with some diced red pepper. Bake, covered, in a 350* oven for 40 minutes.  Sprinkle with shredded Cheddar Cheese and parsley. Return to oven, uncovered, for 5 minutes to melt cheese.

Arugula, Corn and Shallot Salad

For two:

1 Ear Corn shelled. Yellow corn is fine. 

1 clove Shallot minced

1 bunch Arugula 

1 Lemon

On medium high heat, melt 1T butter. Add corn and shallots, salt and pepper.  Cook stirring occasionally for three to four minutes. Transfer to a bowl. 

Add the Arugula to the corn plus a good squeeze of lemon and a drizzle of EVOO. Additional salt and pepper as needed. 

Arugula will wilt on hot corn.  May want to let corn cool a bit before adding. 

Salmon Burgers

For two burgers:

2 Salmon filets chopped fine

1 clove Garlic minced

1 clove Shallot chopped fine

1/4 cup Panko

1 bunch fresh Oregano chopped (2 t dry Oregano)

Combine these ingredients plus a drizzle of EVOO and salt and pepper. Form two patties. Cook in a medium high pan with a turn of EVOO for three to four minutes per side. Transfer to a paper towel lined plate. 

For the buns:

2 Potato rolls, cut side toasted for 30 to 60 seconds in a hot pan with a T of melted butter. 

Make an Aioli:

2 T mayo

1 clove Garlic minced

A squeeze of lemon juice

A turn of EVOO

Combine the ingredients plus salt and pepper. 

Assemble the burger:

Spread the Aioli on the toasted buns. 

Place the burger

Top with a few sprigs of Arugula  

Serve with a salad of Arugula, Shallots and roasted Corn

Avocado, Shrimp and Bibb Lettuce Salad

1 Head Boston Bibb Lettuce. 

12 Cooked shrimp, tails removed. 

1 Avocado.  The large variety. 

2 Scallion, sliced thin. 

1/3 C EVOO. 

1/4 C Lime Juice. 

1 t sugar. 

Salt and fresh ground pepper. 

Combine oil, lime juice, shrimp, scallion, sugar, salt and pepper. Refrigerate to cool. 

Arrange lettuce on plates. 

Prepare Avocado in slices and arrange on lettuce. 

Arrange shrimp on lettuce. 

Drizzle dressing overall. 

Ratatouille

1 small onion coarsely chopped

1 Zuchinni, cut into 1/4" rounds and then in half

1 Yellow Squash, cut into 1/4" rounds and then in half

1 clove garlic thinly sliced

1 can stewed tomatoes, drained

In large fry pan on medium high heat -

Sauté onion until soft in 2T butter and a turn of EVOO

Add Zuchinni and Squash and sauté until just wilted - 5 minutes

Add garlic and sauté for one minute

Add stewed tomatoes and stir in

Salt and pepper to taste

Reduce heat to low, cover and allow to simmer for 10+ minutes

Sprinkle with shredded Parmesan cheese and parsley

Continue on low until cheese is melted. 

Great with mashed potatoes.