Momma on Sick Leave

Momma has been having some medical problems. I am still undergoing tests and will take a 2 week hiatus from my blog. The family has been making quite a few jokes as these medical issues surfaced after I gave up wine for Lent. Anyway, I would appreciate your prayers and hope you are all enjoying good health.
Ciao,
Momma

My family is taste challenged

Momma likes to try different ethnic recipes, sometimes and present the novel experience to her family but it is not always a hit.

Momma Explains: I was given a crock pot recipe from someone I trust. Now this person is not a cook that loves to cook but I have had some nice fixings at her house so when she suggested a recipe for salsa chicken that you make in the crock pot, well, I thought I would break out of macaroni mold and go for it. I rarely use the crock pot as it seems impossible to make a full meal in one itty bitty pot. As it was cooking, the chicken smelled tasty and I am a big fan of salsa so I was eager to try the recipe. I even served it on tortilla chips and a nice wedge of lettuce. It had all the visuals of one of those chain restaurant menu items. Gees...what a flop and my guys were dismayed ,I knew it was a bomb when Poppa went to the fridge, took out the salami and provolone and proceeded to eat over a pound. The others just pushed some of the food around, ate some chips and made popcorn. What a disappointment. Even I have to admit, the chicken was tougher than I like and the salsa was flimsy. It tasted more like an appetizer than a meal. I have learned that those shared recipes should first be administered to Momma, maybe I would change some aspect to fit our taste palate better but at least this time ,the fridge had salami and provolone. Speaking of that I better run out to the store and buy more. You never know when I may feel multicultural again. Oh, anybody want to try salsa chicken? I have extra.

Lenten Doughnuts

Momma tries to sacrifice during Lent, but the day before Ash Wednesday, I do enjoy a BIG helping of my sweets.
Momma Explains: It has always been beneficial for me to try and make sacrifices during Lent. For me a sacrifice is to refrain from certain foods, desserts and wine. Before I attempt this kind of self control, I do feast on my favorites and I am not talking about brussel sprouts. One Christian tradition involves having doughnuts on the Tuesday before Ash Wednesday. The following recipe is a short cut doughnut recipe. You can adapt this to your tastes. It is fun for children to see how simple doughnuts are to make and even better to eat.

Short Cut Lenten Doughnuts

Take frozen bread dough, purchased at a local supermarket and follow directions to defrost. Let the bread rise according to directions and after the first rising, break into golf ball size pieces. Stretch out the dough and roll into a log that you then form into a doughnut. Do not make the dough too thick or it will not cook properly. You may need to use less dough or more so a few experimental ones will be best. After the doughnuts are shaped, let them rise. They should almost double their size. Then fry in hot fat, shortening or vegetable oil. If you have a deep fryer, that is the best but a deep pot works also. Be careful when working with hot fat and lower the dougnuts into the oil with a slotted spoon. Fry for about 5 minutes, turning once. Remove with the slotted spoon and place on paper towel. Then roll in confectionary sugar or brown sugar and cinnamon. Now make some coffee or tea and dunk away.

Pork and Finocchio

Momma does not mind all the snow in the East as long as I have some comfort dinners to accompany a BIG glass of vino.

Momma Explains: If you know the snow is coming, do not worry about milk and bread. You just head out and buy some nice comfort foods, especially a nice piece of meat and a good bottle of wine. Let the snow fall, you are warm all over with this recipe. It is pork chops with finocchio, which is simply fennel or anise. If you go into the store and ask for finocchio they may call security and accuse you of profanity, so ask for fennel as it is safer. Now, momma loves fennel, cooked or raw. In this recipe it is cooked, which softens the slight licorice taste, but it is still there. When you make these pork chops, use a red wine that is described as fruity with a licorice spice. The wine that you use in the recipe should be the same wine that you serve to accompany the pork chops. In the wine stores you should have several wines that list their flavor description, and that makes combining recipes and wine easier.

Pork and Finnochio

4 pork loin chops, medium thickness

olive oil

2 tablespoons butter

1/2 tsp salt, 1/2 tsp pepper( less if you do not like pepper)

1 cup red wine

2 whole cloves garlic, split

1 bunch fennel, cut into 1/2 inch slices

Flour for dredging

Sprinkle pork chops with salt and pepper and dredge in flour. Heat olive oil to fry pork, add pork and cook on medium heat, browning on both sides. It should take about 20 minutes per side depending on thickness. Pork needs to be cooked thoroughly, if it is getting too brown, lower your heat. When cooked, remove pork chops and place on a dish.

Add butter to pan with drippings and drop in garlic cloves, after about one minute of cooking, add chopped fennel. After fennel softens, add red wine, let reduce and place pork chops in wine sauce to simmer for 5 minutes or until they have absorbed some of the sauce. Do not overcook or they toughen.

Pour your wine and let it snow!

Tuna Stuffed Tomatoes

Momma likes to have salads but needs some substance in them.

Momma Explains: Salads are great for your health and diet but just lettuce does not have the staying power I need to get through the day. I have found that by adding a protein and varied elements, you can have a healthy and filling salad. These also make a very nice presentation. If you can manage a little wine with this, try a Sauvignon Blanc or Chardonnay.

Tuna Stuffed Tomatoes

Cut off tops of 4 tomatoes, whatever the supermarket has that looks ripe. I often get Roma or Plum. Remove the seeds and liquid. In a bowl mix one can of tuna( again, it is your preference) with 2 tablespoons of mayonnaise, one tablespoon of vidalia dressing, 1/4 teaspoon celery salt, 1/4 teaspoon pepper, chopped celery and (optional) some small diced onion . If you are a big mayo fan then you can add more mayo, I prefer to add more vidalia dressing if I add anything more. Mix all ingredients and stuff the tomatoes. I will also boil eggs and place the sliced hard boiled eggs either on top of the tomato or as a plate garnish. If you place the tomatoes on a bed of lettuce, it really looks like a feast.

Prosciutto Wrapped Vegetables

Momma likes to dress up her vegetables but what wrap should they wear?

Momma Explains: Prosciutto is a great wrap for many vegetables. I often use this delicious ham to liven the standard vegetable fare. I especially like prosciutto with asparagus or string beans. Always use fresh asparagus and preferably fresh string beans but the frozen, whole, organic will do in a pinch. Cook the vegetables in slightly salted water, do not over salt, and place in cold water to stop cooking. They should be still a bit crisp. I love to have this with an Italian white wine, they are getting easier to find especially the Sicilian whites or Umbrian whites. Serve the wine chilled and enjoy this treat.

Prosciutto Wrapped Vegetables

You will need one slice of prosciutto for every three string beans or three asparagus. Remember that skinny asparagus and string beans are the most tender. Fatter vegetables are often tough.( Just like Momma)

Cook the vegetables in slightly salted water and rinse in cold water to stop cooking, keep the vegetables on the firm side. Brush a baking dish with olive oil. Wrap the vegetables with the prosciutto, three per slice of prosciutto and place in the baking dish. Drizzle some olive oil over the top of the veggie wrap and then sprinkle with good Parmesan cheese. Bake at 400 F for only about 5- 7 minutes. Keep an eye on the cheese as it browns quickly. Sometimes I broil them but you need to watch the pan VERY carefully. This is a great side dish to chicken. I have even just had vegetables and crusty bread for dinner but of course, I also had wine.

Quick Salmon Bake

Momma likes to make a fish dinner but I like it to be moist.

Momma Explains: Cooking fish is always a challenge for me, it really dries out quickly and I can't tell if it is done by using a meat thermometer. Some fish will flake easily( such as salmon) when cooked but others such as Chilean sea bass produce another texture when finished cooking. I only have a few solid fish recipes. This is my salmon bake recipe, I have cooked it on the grill but this recipe is done in the oven at 400F. Try a nice chardonnay with Salmon, I like unoaked chardonnay. Do not be afraid to buy whites, they can be the perfect beverage for a fish or light fare dish. If Chardonnay is too heavy, I just always like Riesling, on the dry side of course. Arugula salad and Asian noodles are great sides with this dish.

Salmon Bake

Preheat oven to 400

Place some 6 oz salmon fillets on aluminum foil, each fillet should go in one foil packet. Then brush both sides of the fillets with olive oil. Sprinkle with some sea salt and pepper. Squeeze some lemon juice on top of fillets. Just a little on each. Then place one large pat of butter on top of the fillets and some chopped chives. I like a lot of chives but it is up to you. Slice a sweet onion and top each fillet with a slice or two of THINLY sliced onion. Fold aluminum foil around salmon so it makes a packet and bake for 15 minutes. Take packets out and let sit in foil for about 5 minutes. While the salmon is cooking make a salad with mixed greens and arugula, then cook up some quick cooking Asian noodles. The lighter noodles cook faster than you can get the bowl out.

A nice healthy dinner, ready very quickly. Sounds good to me!

Italian String Beans

Momma likes vegetables but they need a little jolt to awaken their flavor.

Momma Explains: Vegetables are an important part of our diet but cooked vegetables lose a little flavor in the cooking process. That is why raw vegetables seem to be tastier. However, cooked vegetables can have some zing if you do two important things.
First: Always cook the vegetables to just done, in other words, they still have crunch but enough give to taste cooked. The cooking time will vary for each vegetable so just like pasta, you will need to taste them every few minutes to determine when they are done. Start with boiling water, then add the vegetable, if you are boiling. If braising or grilling, always get your pan/grill up to temperature prior to adding vegetables.
Second: Use good quality fresh or frozen vegetables and some appropriate spice combination. Garlic or onion or tomato are very vegetable friendly. You can play around with different seasonings. Sometimes, I use the same seasonings on my vegetables as I do in my meat or meat marinade.
Here is one of my favorite string bean recipes, my mother-in-law taught me this . It was a favorite in little italy. Try a nice Sicilian red or one from Puglia. I have found several bargains from Italy lately., so check with your local wine merchant.

Josephine's Italian String Beans
Fry up a pound of thin sliced bacon, drain off most of the fat but save about three tablespoons .Put the three tablespoons of bacon fat into a large pot.Cut bacon slices in half and set aside.
In the three tablespoons of fat , slowly cook one small chopped onion. When cooked add 1 to 1 and 1/2 pounds cleaned fresh or frozen, whole green beans to the onion,and the cut, cooked bacon, stir so all the string beans get coated. After coating let simmer a couple of minutes, stir often. Then add one jar of your favorite tomato sauce or about three cups of your homemade sauce. Add some salt and pepper, but not much as the bacon has salt. You can check the flavor after about 5 minutes and add more salt then if necessary. Let the string beans simmer till just past crunchy. Taste and add salt or pepper. Turn off stove,then let sit in hot gravy and they will cook more. Serve with a simple steak or pot roast.








ake about 1 and 1/2 pounds cleaned fresh or frozen green beans.

Beef Stew with a zing

Momma loves winter meals that warm you through and through but they do not need to be bland.
Momma Explains: Perhaps, no time more than winter does the family savor sitting together for a comfort meal together. These meals are often old time recipes that bring back memories and a sense of warmth. My family loves stew but Momma's version has wine and tomato sauce. ( You expected brown gravy??) I serve this with crusty bread, and a rich wine such as a Rhone wine. The 2005's are drinking fine and if a Rhone is not available try something from Chile or Argentina. Check the wine rating and recommended food pairing. You want a rich hearty wine with this dish.Whatever wine you choose, use it in the recipe as well as the glass, and have a few sips yourself while cooking. Remember, if the cook is happy then everybody is happy.

Momma's Beef Stew with Zing
I make this in my Nesco roaster but a very large non stick pot or a La Creuset type casserole is fine as well. You need to stir this several times.

3 lbs beef round or top round cut into 2 by 1 inch cubes( or close enough)
3 teaspoons Montreal steak seasoning plus some kosher salt
1/2 teaspoon black pepper ( less if you do not like pepper)
olive oil, enough to coat pan
1/2 large onion chopped finely
3 cloves minced garlic
3 stalks of celery
2 large white potatoes cut into one inch cubes
Frozen bags of vegetables( I use string beans and peas)
1 heaping cup fresh peeled baby carrots
( you can play around with the types of vegetables based on family preference)

1 jar tomato sauce ( buy a good one) plus 1/2 jar water( minimum)
1 cup red wine

Coat bottom of pan with olive oil, heat up the oil. Add the chopped onion, garlic and celery and sprinkle with some kosher salt, allow to soften .
Coat the cubed beef with the Montreal Steak seasoning. (If you do not have this seasoning, mix Kosher salt, garlic powder, onion powder and pepper together but the balance is tricky.) I find the steak seasoning very useful in my spice rack.
Drop the meat into the oil and be careful not to splatter. Keep the heat low enough so as to avoid burning and spitting. Let meat brown on each side, turning till all sides are browned. Because the onion mixture is in there, the browning will be minimized. When browned add the tomato sauce, water, wine and pepper. Stir the mixture. Let meat simmer for about 1 and 1/2 hours, stir on occasion, then add the carrots, peas, string beans and potatoes. If the juice is getting low add more water. the potato starch will thicken it so check it if you can. You want the juice to dip the bread. Let simmer again for at least one hour. I will put this on and let it go for 4 hours but I can control my roaster temperature easily. You want to make sure that the potatoes and carrots are cooked through. You will need to taste your broth as it may need more salt and pepper. I like a saltier stew than most and add more salt than in the recipe, so adjust according to your own taste. Hope you have that bread ready and the wine poured. This is so good.

Lemon spinach soup

Momma loves soup in the winter but time can be short so you might need to take some short cuts without losing flavor.
Momma Explains: Soup is a classic comfort food and with all the flu and cold demons attacking, you had better always be ready to put a pot of soup on to combat the villains. Since you may not always have a fresh chicken handy to brew some stock, then it is worthwhile to keep some items on hand. I keep store bought chicken broth and an organic chicken stock in my pantry. All good Italian mommas have pastina or some small macaroni on hand and of course fresh garlic. I freeze herbs from my summer garden and they are always available then after the frost. The soup I make is simple but this version has a neat flavor twist that is especially good for colds. Take the ingredients I list and add salt and pepper to your taste. I like a decent amount of salt in soup as I feel it helps fight the germs, as does the garlic and herbs. All have been shown to have therapeutic value. Have fun with this but try it, you will feel the comfort.
Momma's Lemon Soup
For every 32 ounces broth use the following ratio
Chicken broth, organic or your favorite brand
one clove of garlic chopped
1/4 teaspoon fresh thyme
scant zest of a lemon
sea salt and dash of pepper
small macaroni such as orecchiette
small package of chopped spinach, drained and heated in the microwave
Bring broth to a boil and add all ingredients except pasta, check salt flavor and adjust as needed. When ready to serve, add pasta to boiling broth, let cook about 7-8 minutes . Add grated cheese to each bowl.
Enjoy the comfort !

Momma's Italian Butter Cookies

Momma loves her Italian cookies, sure hope you do too.
Momma Explains: Every cook makes her recipe for these a bit differently. I made this one as easy as possible because as much as I like to cook, I like to eat more. Try this recipe with the kids, they especially love to dip the cookies into chocolate and sprinkles.

Italian Butter Cookies
4 cups sifted all-purpose flour
1 cup sugar
2 and 1/2 tsp grated orange rind
1 tbsp. rum
4 egg yolks beaten
1 and 1/2 cups unsalted butter cut into pieces
1 egg white beaten

Combine and mix together the flour, sugar and orange rind. Add rum and egg yolks in fourths, mixing thoroughly after each addition.Cut butter into flour mix with a pastry blender, sometimes my fingers work best. Get the dough crumbly ,Then knead into a dough.
Roll dough on board about 1/4 inch thick and cut into shapes. Place on cookie sheet lined with parchment paper or lightly grease your cookie sheet. Brush cookies with egg white and bake at 350 F for about 15 minutes. When cool, dip tips in melted chocolate and then in sprinkles or decorative candies. They taste as good as they look.
PEACE AND JOY TO ALL

Snow Pearls

SNOW PEARLS ****************************************************************************************************


Momma promised some simple cookie recipes, these are one of my son's favorites. They go great with a sweet white wine like muscadet.
Momma explains: Cookies go with Christmas, and a mug of cocoa or glass of sweet wine is a wonderful pairing. Don't forget to try cookie swaps or exchanges just don't make the number of participants too large.

Snow Pearls

3/4 cup butter 1 and 1/2 cups sifted all purpose flour

1/2 tsp vanilla extract 1/8 tsp salt

1/3 cup sugar

Cream butter with extract, then add sugar slowly and beat till fluffy

Mix flour and salt in bowl and add in fourths to butter mixture, blending well.

Chill dough about an hour or until you can easily roll into balls.

Roll dough into 1 inch balls and press gently onto an ungreased cookie sheet. The balls look a bit flattened.

Bake at 325 F for 20 minutes. Look for a light brown ring to form on outer edge and bottom of cookie shouls also hahve golden tone.

Remove from oven, wait a couple of minutes and when still warm, drop into a bag filled 1/2 way with confectionery sugar. Gently move bag around to coat cookies. Place on plate and guard your snow pearl, these are jewels that the kids love to steal.

Happy Happy Holidays and Blessings to ALL

G Men Cookies

Momma loves Christmas and having some homemade cookies available for guests, but Momma likes simple and fast recipes that deliver on taste.
Momma Explains: Over the years a few cookie recipes have become a necessary -must have during the Holidays. I will try to share a few of them with you over the next few weeks. I do not make a huge variety of cookies nor are the recipes complicated, just yummy and of course they taste great with coffee, tea or eggnog. Feel free to enhance the flavor of your beverages with rum, whiskey or anisette.

Momma's Gingerbread Men:
1 cup sugar
1 tbsp ginger
2tsp cloves and 2 tsp cinnamon
1/2 cup water
1/2 cup dark corn syrup
Bring the above ingredients to a slow boil, stir and remove from heat as soon as the sugar dissolves. ( This is pretty fast so keep guard over the pot)
POUR hot mixture over one cup of butter, that you cut into chunks, use a heat resistant Pyrex type bowl. Stir mix until the butter melts then let cool to room temperature.
After cooling, stir in 4 cups flour which has been combined with 1/2 tsp baking soda and 1 tsp. baking powder.
Stir well, when evenly mixed, place in plastic wrap and chill for a couple of hours. Take out chilled dough and roll onto a surface dusted with flour and powdered sugar. ( Some people use only flour but I prefer the mix) Then roll out into 1/4 inch depth and cut with your favorite cookie cutters. Bake at 350 F for about 10 minutes. Cool and remove from pan, after thoroughly cooling we use a butter cream icing to decorate the G Men. They look delicious and festive.
Kids love to help with these and there are no raw eggs in the batter so if they sneak some dough you do not need to call Poison Control. There are moms who have so do not laugh...my kids are always stealing raw dough and pappa is the worst.

Keep Christ in Christmas and enjoy your families

Buying Wines For the Holidays

Momma loves to have company and my company loves to have wine. How do you meet the vino lovers needs without breaking your budget?

Momma Explains: Wine served per person is more expensive than the average beer cost. That is not including imported or high end beers. However, despite the fact that wine costs more, it has a higher alcohol content and people will drink less. Hopefully all your guests will drink responsibly and have a wonderful time at your festive gathering.
Now, since the economy is tight, there are actually great opportunities to make some awesome wine purchases for less. In many locales you can have the wine merchant email you their specials for the month and the sales are well worth checking out. In Pennsylvania , I know the State controls the sales of wine, however they also have some exceptional buys because they purchase in great quantity. If you go into any wine store, the fastest way to find the deals is to ask a knowledgeable employee. Your question is simply" Could you please show me the wines that are rated a 90 or better that are less than $15.00?" They do exist and they will be good. You will need to purchase both white and red for a party. Riesling, Vouvray or a sweet Muscadet are good whites. Shiraz or Syrah and Cabernet blends make good red choices. I am particularly fond of Spanish and Chilean wines which are made from grapes that you may not have encountered but are quite good. They are often steals too. I would easily purchase a case of red and white for my entertaining needs, especially if the price is right. Buy a case with a mix of wines and regions, you should still get a discount and it offers fun variety. I always try to bring a bottle of wine when invited to dine at some one's house and people enjoy trying new regions or vintners.
The trick to purchasing good wine at good prices is to know the ratings and the most reliable rating tasters. I am usually very comfortable with the ratings by the Wine Advocate and the Wine Spectator. While other reliable wine rating individuals exist, I have found these two the best and the most reliable.
You can find inexpensive wines that will make your guests feel very spoiled, shop early, shop wisely, use the store staff and the rating system and in vino veritas.

Momma's super stuffing

Momma makes stuffing the way her grandmother did, the grandmother from Italy.

Momma Explains: Remember, every culture adapts recipes based on their traditions and what ingredients are available. For my Italian side, sausage and eggs were in abundance, hence their prevalence in this recipe. I stuff my turkey with this and it is always a hit. I do not measure but have set out my general guidelines. The key to a great stuffing is a moist stuffing prior to placing it in the turkey. You are going to love this one.

Momma's Super Stuffing: First, cook a pound of regular sausage with out the casing, Bob Evans or similar. Break it up as it cooks so it is crumbled. Let cool. In a large saute pan place a whole stick of butter. ( Yes a whole stick, there is a reason it is called stuffing!) , chop a medium sweet onion and about 6 celery stalks. I use the interior celery as it is more tender. Soften the celery and onion in the butter on low to medium heat. Add some salt for flavor. Let cool and prepare the bread mixture. Take a whole loaf of white bread, none of that healthy grain bread, remember it is STUFFING. Cube the bread, crust and all and place in a large bowl. Add 12 eggs that you have beaten well, mixed with about 1/4 to 1/2 cup water. Add about 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the onion and celery and the sausage, and mix well. It even looks good raw but wait till you have it in turkey.

You all have a Happy and Holy Thanksgiving, we all are Blessed. Thank you Lord, for family, friends and feast.

Beaujolais Nouveau

Momma likes a good fruity wine that is reasonable and they can even be imported.

Momma Explains: Beaujolais is a wine area in France, it is part of the Burgundy Region. Beaujolais wine is made from the Gamay grape, it is a mild wine that shows fruit and flavor. It is best chilled. The best part though is that it is reasonably priced.

Beaujolais Nouveau is meant to be drunk young as in ASAP . It is a wine that a few weeks ago was sitting on the vine. It is very fresh and released on the third Thursday of November amidst a lot of fanfare and excitement. Despite the price, it is usually a great find and an interesting preview into the more expensive wines that will be made from the same Burgundy Region.

Beaujolais Nouveau is meant to be purchased and consumed immediately. What a great Holiday treat. It is best chilled because that brings out the fruit flavor. Look for the Noveau wines to be in your stores soon. There are actually people who fly out to France to be the " first" to taste the new wine when it is released. So if your jet is busy this week, not to worry. You can get a bottle soon, put it on ice and enjoy. Wine should be fun, flavorful and affordable. Beaujolais hits the mark on all three counts.

Veal and Prosciutto

Momma loves to have a little veal dinner now and then, it is expensive but such a treat.

Momma Explains: Veal is an expensive meat but you actually use a lot less, the weight amount of veal is a smaller amount than beef. I love veal dishes with some Italian accents and a light Italian Pinot Grigio is awesome to sip with your treat. Make sure your side dishes do not overwhelm the veal, a pasta with some olive oil and Parmesan cheese or a simple salad and crusty bread are all you need.

Momma's Veal and Prosciutto: Use thin sliced veal cutlets, you can pound or flatten them with a meat mallet to tenderize. Sprinkle with a small amount of salt and pepper and a little garlic powder on each side of the cutlets. Take a slice of prosciutto and place on each veal strip, then place a thin slice of provolone on too. Fold veal cutlet so that the prosciutto and provolone are tucked inside. I use toothpicks to hold these cutlets together. I then dredge them in a little flour to coat them lightly. Put some butter and some olive oil in a skillet and heat on medium heat. Place the secured cutlets in the oil/butter mix and cook for a few minutes then turn and cook on the other side. This takes only a very short time as veal cooks quickly. Once the veal is cooked, remove from pan and place on a dish. Then lower the heat and add some white wine to the pan to deglaze. Follow the wine with a half cup or so of chicken stock or broth, cook for 5 minutes, and use the reduction sauce to pour over the veal. If you like spinach then cook some spinach with salt and butter and place the veal packets on top before serving. I am getting hungry just talking about this.

Simple Chicken in marinade

Momma likes to have chicken but it is bland unless you can release those hidden flavors.

Momma Explains: Chicken is a meat that is best juicy but the trick is cooking it until it is safely done with out drying it out. A meat thermometer is essential when cooking any meat but especially chicken and pork which can make you seriously ill if under done. I like to marinate chicken for several minutes or an hour if I have the time. Since most of my family prefers white meat, I make this recipe with breasts. Breasts that have the bone in and skin on will stay more moist. If you use boneless and skinless cook them just until done and check them often. This chicken dish is great with a Riesling from Germany, especially a 2006, it was a good year.

Momma's Chicken in Marinade: This recipe may be adapted for any chicken amount, it is all about coverage. So if you are only cooking two chicken breasts then use less of everything, if you are cooking more than 4, use more. I place the bone in, skin on, breasts in a plastic seal able bag, add enough orange juice mixed equally with Italian dressing to cover the chicken. You should premix the OJ and Italian dressing in a bowl or pitcher and then dump in the bag. I add about 1/4 tsp garlic powder and 1/2 tsp oregano to the mixture as well. Let marinate for about 30 minutes if possible. After the chicken marinates, coat a roasting pan with olive oil, there should be a layer of olive oil in the bottom of the pan, just enough to cover the very bottom of the chicken. Take the chicken out of the marinade and place in the olive oil. I spoon some of the marinade onto the top of the chicken and then grate orange rind to sprinkle on the top as well. Just a sprinkling will do. Bake the chicken at about 350 F for 40 minutes. ( Boneless breasts may take a shorter amount of time) Your oven cooking speed and chicken breast size will vary so check the chicken, it may be done sooner or later. Use that meat thermometer. Some people find that cooking the chicken at a lower temp helps retain the moisture. You know how your oven functions, so adjust the temperature accordingly. Side dishes often include rice and steamed veggies or a salad. Enjoy this simply refreshing chicken dish.

Pasta and Stir Fry

Momma knows the winter months do not offer the better prices on most vegetables, so how to add nutrition to a dinner but still have it affordable?

Momma Explains: Frozen vegetables have come a long way and the new options of organic frozen veggies are awesome. My children did not like vegetables so I had to find creative ways to incorporate them in a meal. This is still a family favorite, only now we can all have wine with it. I like a Marquis Phillips white such as Holly's Blend.

Momma's Pasta and Stir Fry: Start by heating up your pasta water and adding a good toss of salt. While the pasta water is heating, take a one pound bag of stir fry or Normandy blend vegetables. In a very large skillet , coat the bottom with olive oil so the oil is about 1/4 inch deep in the pan. Chop a small onion and saute in the oil, when the onion is opaque, add three minced garlic cloves and 4 tablespoons of butter, heat for a few minutes. Then add one can of chicken broth( about 14.5 ounces), and salt and pepper to taste. Sprinkle the sea salt and stir, then taste-without burning yourself-and add more salt as needed. I also put out a bowl of grated Romano cheese for people to bulk up the flavor. After you have cooked the vegetables in the broth and oil mix, making sure they still have some firmness, shut off the stove and cook your pound of pasta. When the pasta is cooked, drain it and toss into the skillet, if large enough, otherwise use a large bowl. Mix all your ingredients and serve. Don't forget the Romano cheese.

Chicken and Pasta Alfredo

Momma likes to have some meals that are quick but satisfying. You can start from scratch or use some prepared items such as a rotisserie chicken.
Momma Explains: Store prepared rotisserie chickens are packed with tender juices and flavors. They are the real thing, not processed, only you get the advantage of no prep time. So, Momma will often pick up a chicken and make some quick meals. If you do not want to buy a precooked chicken, then by all means, just cook the chicken breasts in advance. Pull the meat from the frame and use the recipe. This Alfredo sauce cooks up quickly so put your pasta water on first. Make sure that you have removed the chicken from the frame and cut or broken into chunks. Then start your pasta water, lots of salt remember. While your pasta water heats up, you may put together the Alfredo sauce.

Momma's Chicken and Pasta Alfredo: While your pasta water is heating, take a large pot and add 1/2 stick of butter, melt the butter and add one quart of heavy whipping cream. Stir together the butter and cream, cooking on low heat. Add garlic powder, salt and pepper to taste. Go light on the salt until you add the Romano. Romano is salty and you do not want to over salt the dish. You can add more salt after you add the Romano, if it needs more. Let the sauce heat up and add one small bag of frozen peas. This will drop your temp so get it back up to a simmer by slowly increasing the heat. This happens quickly so stay by the stove and stir occasionally. As soon a s the mixture begins to boil or pop, add a cup of Romano grated cheese. Stir often and lower heat. The cheese will stick to the pan if you do not keep the sauce moving, add your chicken chunks and simmer on low just to allow the sauce to meld with the chicken. This whole process actually takes less than 30 minutes. When you have cooked your( one pound ) pasta al dente, dump the drained pasta into the pot and stir for a minute. Let it rest while you set the table and make a sald from iceberg lettuce. Just wash and quarter the lettuce. Leave in a big wedge and put your favorite dressing on top. Serve this with Simi Chardonnay.