"You have to love a nation that celebrates its independence every July 4, not with a parade of guns, tanks, and soldiers who file by the White House in a show of strength and muscle, but with family picnics where kids throw Frisbees, the potato salad gets iffy, and the flies die from happiness. You may think you have overeaten, but it is patriotism. "
Summer Berry Trifle W/Coconut Flour French Pound Cake (Dairy/Grain Free)
"You have to love a nation that celebrates its independence every July 4, not with a parade of guns, tanks, and soldiers who file by the White House in a show of strength and muscle, but with family picnics where kids throw Frisbees, the potato salad gets iffy, and the flies die from happiness. You may think you have overeaten, but it is patriotism. "
Tuscan-Style Chicken Cutlets with Creamy Spinach
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| I got this recipe from Rachael Ray's Cookbook, "Comfort Foods 30-Minute Meals". It was simple to make and came together quickly. We really like this, the crunchy chicken and the creamy spinach with just a touch of lemon. Made for an easy week night dinner. |
Servings: 4
1 1/2 pounds chicken breast cutlets
2 large plastic food storage bags
3 large eggs, beaten
1 cup all-purpose flour
1 teaspoon poultry seasoning
Coarse salt and black pepper, to taste
Vegetable or extra-virgin olive oil, for frying
1 large lemon, cut into wedges
Garnish - freshly shaved Parmesan cheese (I forgot to add it in the photo)
1 recipe Creamy Spinach (recipe follows)
Place cutlets in large food storage bags a few inches apart and lightly pound to 1/4-inch thickness.
Beat eggs in a shallow dish. Mix flour, poultry seasoning, and salt and pepper in a second dish.
Place a cookie sheet in oven on low heat, about 275 degrees F.
Heat 1/2 inch oil in a large, deep skillet over medium heat.
Dip chicken in egg and coat each cutlet in the flour mixture.. Add cutlets to oil, 2 or 3 at at time, and brown till lightly golden, 3 minutes on each side. Place cutlets in oven on low and repeat process until all the cutlets are done. Serve shaved parmesan and with lemon wedges (squeeze the lemon over chicken as it really adds to the flavor of this dish) and Creamy Spinach.
Creamy Spinach
16 oz tub, fresh spinach (this seems like a lot but it really cooks down)
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons butter
1 medium shallot, peeled and chopped fine (I also added a clove of minced garlic)
1 1/2 tablespoons all-purpose flour
1 cup milk (I used skim)
3 ounces cream cheese, softened
1/8 teaspoon nutmeg (I didn't use as I don't care for nutmeg)
Coarse salt and black pepper, to taste
Sort spinach leaves and remove large, tough stems. Coarsely chop and set aside. (I used baby spinach so didn't chop)
Heat a deep large skillet over medium to medium-low heat. Add oil and butter. When butter melts, add shallot and sauté for 2 minutes. Add garlic and saute 1 more minute. Whisk in flour and cook a minute before adding milk and then whisk until smooth. Add cream cheese and whisk until melted. Place spinach into the pan in stages. Turn spinach in sauce, and as it wilts, add more and more greens. Season with salt and pepper.
Es Selendang Mayang + Kemang Festival 2012
Hot Jakarta!
The city is getting busy and at the same time, the weather is very hot for the last couple of days.
This month is very special, not only for our city, Jakarta, but also for our family. We celebrated His Blessing; my husband's birthday, our 14th wedding anniversary, and our daughter graduation from Elementary School with very good results. She studied very hard, and now she is so
reade more...
The city is getting busy and at the same time, the weather is very hot for the last couple of days.
This month is very special, not only for our city, Jakarta, but also for our family. We celebrated His Blessing; my husband's birthday, our 14th wedding anniversary, and our daughter graduation from Elementary School with very good results. She studied very hard, and now she is so
Snickerdoodle Cookies (Egg/Grain/Gluten/Dairy Free)
There are two kinds of SNICKERDOODLES.....there's the big puffy, "cakey" ones and then there's the RIGHT ones! Sweet, thin, crackled and chewy; these are the only kind of Snickerdoodles that you'll find here at The Urban Poser. So if you are looking for the former then...."These are not the cookies you are looking for....move along." (THANK YOU Obi-Wan and my two very obsessed Starwars
Just Peachy: Peaches & Cream Chicken Salad W/Currants, Parsley & Mint (No Mayo, Paleo, Egg/Dairy/Grain Free)
I know, I know.....there are a MILLION chicken salad recipes out there these days. That's why I wanted to come up with something that was simple, fresh and summery but still different than your typical summer picnic side dish. So if you want a break from the same old, same old...then this is the chicken salad for you!
It's fairly common to add apricots to a chicken salad recipe, but
Antipasto Tuna Grinder
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| This tuna sandwich has a lot of ingredients but they are ingredients I already have in the fridge as we love all these Mediterranean flavors. I had come across a recipe that layered all these ingredient on a baguette roll. It was good BUT it was hard to eat as the crusty baguette roll made all the layers slide out as you took a bite. It was messy but I knew the flavors worked really well. I solved the sliding problem by combining all the ingredients together and served on a toasted soft french roll. I've made this several times just to get the measurements down and now it's a keeper recipe! |
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| Soft French Roll, toasted |
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| Ingredients: french rolls (3-4), garlic clove, olive oil, Albacore tuna, red onion, banana peppers, artichoke hearts , roasted red peppers, capers, Kalamata olives, black pepper, feta, lettuce and mayo (whoops, not shown). |
Ingredients:
3-4 Soft French rolls (depending on size)
1 clove garlic, crushed
1 tbsp extra-virgin olive oil
1 pouch (6.4 oz each) Albacore tuna, drained (I just pat it dry with paper towel)
2 Tablespoons red onion, finely chopped
1/4 cup banana peppers, chopped
3-4 artichoke hearts, pack in water, drained and chopped (I pat with paper towel as it's holds a lot of liquid)
1 (1/4 cup) roasted red peppers, drained and chopped
1 Tablespoons, capers, drained
10 (1/4 cup) Kalamata olives (pitted), chopped
A few grinds black pepper
1/4 cup feta, crumbled
2-3 Tablespoons mayo, (just enough to bind mixture together)
lettuce
Directions:
Cut French roll in half lengthwise (not cutting through).
Cover garlic with oil in a small dish and microwave on high for 30 seconds. Brush bread evenly with oil. Broil roll just until lightly toasted (watch carefully!)
In a bowl combine remaining ingredients except for lettuce.
On toasted rolls layer with lettuce and tuna mixture. Yum!
Street Foods: Samosas W/Rhubarb Chutney & Fried Green Chilies (Grain/Potato/Gluten Free)l
As a child, I used to love watching my father cook. There are times when a parent teaches their child to cook using words and measurements and instructions, but most of what I learned from my father came through simply watching him make his way around the kitchen. His hands: strong and precise, swift and sure; rugged enough to hold a searing pan and nimble enough to wield the sharpest knife
Avocado Black Bean Salsa
This is one recipe I will make several times during the summer. I've posted this recipe before but it's worth a reminder as it's an all time favorite. I'll be making it this weekend for Father's Day as it will make a great appetizer before the hamburgers and brats hit the grill. It's colorful, fresh tasting and healthy.
1 can Bush's Best Black beans, rinsed and drained
1 can (11 oz) sweet whole kernel corn, drained
2 medium tomatoes, chopped (remove seeds)
(I like to use 4 roma tomatoes, less seeds)
1 red bell pepper, diced
1/3 cup chopped fresh cilantro
1/4 cup diced red onion
1 minced fresh jalapeno pepper
4 T. fresh lime juice
2 T. red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
2 avocado, diced
tortilla chips
Combine black beans, corn, chopped tomatoes and next 7 ingredients in a bowl. Add avocado last and lightly toss so not to mush up. Cover using plastic wrap putting it right on top of salsa (this helps keep the avocados from turning brown) and chill at least 2 hours. Serve with tortilla chips.
Tip: I like to take the lime (after it's been juiced) and rub down the bowl you will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown.
!!!This makes a lot! What I do if we won't be eating the whole batch is I will make the salsa and only add the avocado, tomato, lime juice and vinegar to half the batch. That way the the rest of the batch with the beans, corn, onions and peppers will stay fresh in the fridge until you want to make more. The other day I had a 1/2 batch of salsa in the fridge and I made some new potato salad with mayo and a little Dijon. Then I folded in the corn salsa and diced avocado. It was so good! It's always fun to reinvent leftovers.
1 can (11 oz) sweet whole kernel corn, drained
2 medium tomatoes, chopped (remove seeds)
(I like to use 4 roma tomatoes, less seeds)
1 red bell pepper, diced
1/3 cup chopped fresh cilantro
1/4 cup diced red onion
1 minced fresh jalapeno pepper
4 T. fresh lime juice
2 T. red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
2 avocado, diced
tortilla chips
Combine black beans, corn, chopped tomatoes and next 7 ingredients in a bowl. Add avocado last and lightly toss so not to mush up. Cover using plastic wrap putting it right on top of salsa (this helps keep the avocados from turning brown) and chill at least 2 hours. Serve with tortilla chips.
Tip: I like to take the lime (after it's been juiced) and rub down the bowl you will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown.
!!!This makes a lot! What I do if we won't be eating the whole batch is I will make the salsa and only add the avocado, tomato, lime juice and vinegar to half the batch. That way the the rest of the batch with the beans, corn, onions and peppers will stay fresh in the fridge until you want to make more. The other day I had a 1/2 batch of salsa in the fridge and I made some new potato salad with mayo and a little Dijon. Then I folded in the corn salsa and diced avocado. It was so good! It's always fun to reinvent leftovers.
Corn Muffins in a Jiffy
I can whip these up anytime with ingredients I have
on hand and save a trip to the store.
This recipe makes 6 corn muffins just like a box of
Jiffy.
Whisk together; flour, cornmeal, sugar, BP,
and salt in a large bowl.
In another medium bowl whisk the egg, milk
and oil. Add to the dry ingredients and
stir just until combined.
Fill 6 sprayed muffin cups.
Bake @400 for 12-15 minutes, until golden.
Serve while still warm
with butter or, my favorite way
with butter and raspberry jam.
Nice with breakfast.
Corn Muffins in a Jiffy
Corn Muffins in a Jiffy
1/2 C flour
1/2 C yellow corn meal
3 T sugar
1 T baking powder
1/4 t salt
Whisk together in a large bowl
1 egg
1/3 C milk
2 T vegetable oil
Whisk together then add to the dry
ingredients and stir just until combined.
Fill 6 sprayed muffin cups and bake
@400 for 12-15 minutes, until golden.
Enjoy!
Simple breakfast & lunch cafe
I haven't posted lately as I haven't made any thing worth sharing. I tried again tonight and made a new recipe for marinaded steak but both my husband and I didn't like it. Oh well, the salad tasted good. Since I don't have any new recipes to share I though I would share a little about this restaurant, Simple. They buy directly from local farmers whenever possible, ensuring the freshest and best tasting ingredients possible. I went twice in one week as it was so good. Below are the dishes we ordered. It was all delicious! We can't wait to go back and try lunch.
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Mashed Potato Omelet Creamy mashed potato, fruit wood smoked bacon, green onion, topped w/Creole hollandaise (served w/bacon garlic brussels sprouts) |
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| Turkey, Bacon & Brussels Sprouts Hash House roasted turkey, shredded brussels sprouts, bacon, gruyére cheese, caramelized onion,potato,topped w/two eggs (any style) |
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Apple Crumble French Toast Brioche French toast topped w/cinnamon baked apples, crisp crumble and cider reduction infused maple syrup |
Cashew Ricotta Stuffed, Almond Crusted Fried Squash Blossoms (Vegan, Grain & Dairy Free)
Oh, the wondrous blossoms of summer....I so love their scent, their color, their texture and YES, even their taste! Especially the squash blossom. If you have never tried one, now is the time, while they are in full bloom. They can be eaten raw, baked, sauteed or fried.
Don't worry, you can have your blossoms and eat your zucchini too! One additional thing to keep in mind
Kue Rangi
Festivals keep rolling here in Jakarta. As the city's anniversary are getting closer, the city becomes more attractive. There are lots of interesting activities during the last weekends, unfortunately I couldn't catch all of them. Nevertheless, we still had some family agenda during the weekend.
On last weekend we managed to attend the annual 'Palang Pintu Festival' in Kemang area, just for a
Grilled Apricot & Basil Tart W/Cashew Sour Cream & Basil Infused Honey Syrup (Grain/Dairy/Egg Free)
One of my very favorite things about summer is...the rows and rows of apricot, nectarine and peach filled baskets at our local farmer's market! I absolutely LOVE these three fruits because of their gorgeous color, soft flesh and sweet yet tart flavor. And while this particular tart could easily be made with any of these fruits, I just couldn't resist these sweet little apricots!
Chocolate Chip Sour Cream Muffins
The thing I love about muffins is that you can mix
them up and bake them in under 30 minutes.
Try these anytime you want something yummy
and home baked to enjoy with your coffee.
You probably have all the ingredients in the house.
Combine the dry ingredients in a large bowl.
Melt the butter in a medium bowl in the microwave.
Add the sour cream, egg and vanilla to the butter.
Whisk until well blended.
Add to the dry ingredients and gently stir until just
combined. Fold in the chocolate chips.
Divide the mixture among paper lined muffin pan.
Bake until golden, about 16 minutes.
Combine the dry ingredients in a large bowl.
Melt the butter in a medium bowl in the microwave.
combined. Fold in the chocolate chips.
Remove from pan. I like them still warm.
Loaded with mini chocolate chips.
Homemade muffins....one dozen to share.
Chocolate Chip Sour Cream Muffins
1-1/2 C flour
2/3 C sugar
3/4 t baking powder
3/4 t baking soda
1/4 t salt
Mix dry ingredients together in a large bowl.
5 T butter, melted
1 C sour cream
1 egg
1 t vanilla
Melt the butter in a medium bowl.
Add sour cream, egg and vanilla.
Whisk until well blended. Add to the
dry ingredients and stir with a rubber
spatula until just combined. Do not beat.
Gently stir in
1 C mini chocolate chips
Evenly divide batter among a
paper-lined 12 cup muffin pan.
Bake @350 for 16-18 minutes.
12 muffins
Enjoy!
Links: Designs By Gollum,
At The Picket Fence, Common Ground
French Country Cottage, The Charm of Home,
My Romantic Home, Stone Gable
Winner, Winner, Chicken Dinner!
We have a winner in the
Tumbleweed Pottery giveaway!
Shelby Keith....come on down!
Here's the recipe that started it all....
Beer But Chicken
It originally used a can of beer,
but this is so much easier because you make it
in the oven.
Use your favorite seasoning mix or try this one.
Beer, oil, 3t house seasoning, 3t seasoned salt,
a sprig of rosemary. Rinse and dry the chicken.
Pour the beer into the center well to about 3/4 full.
Add a sprig of rosemary and whatever herbs you
like. I also have oregano and sage growing in my
herb garden, so I added those. Combine the house
seasoning and seasoned salt. Add about a teaspoon
of seasoning mixture to the well.
Rub your chicken with oil and add about 1 t
of seasoning mixture to the inside and
sprinkle another1 t all over the outside.
Slide the chicken down over the well.
Plug the neck opening with a little foil.
Put the chicken cooker into a COLD oven
and then turn the oven to 350. Now...
put you feet up and drink the rest of your beer.
Roast for 1-1/2 hours. until nicely browned.
Let rest for 10 minutes before carving.
Serve with the juices.
House Seasoning
1 C salt
1/4 C pepper
1/4 C garlic powder
Combine and store in a
large shaker container.
Goes with everything.
Shelby please email me at may222@aol.com...Congratulations!
Gingered Green Beans W/Caramelized Shallots
As I sit in my kitchen, snapping the ends of a big basket of fresh green beans, I keep hearing this voice in my head saying....no wait, almost singing...."Busy girls are happy girls." I remember snapping green beans with my best friend, her mother's voice prompting us like a soothing melodic chime.....but despite her sweet 'chiming' voice, we weren't fooled for a second by the veiled
Soto Mie
Here comes... the month of June.
It's the time when Jakarta becomes more colorful, sparkling and full of festivals.
On 22 June 2012, this metropolitan city will celebrate it's 485th anniversary and the theme for this year is "Jakartaku, Harapanku" (~"My Jakarta, My Hope"). There will be several activities linked to this anniversary, including art and culture festivals and Jakarta Great Sale
reade more...
It's the time when Jakarta becomes more colorful, sparkling and full of festivals.
On 22 June 2012, this metropolitan city will celebrate it's 485th anniversary and the theme for this year is "Jakartaku, Harapanku" (~"My Jakarta, My Hope"). There will be several activities linked to this anniversary, including art and culture festivals and Jakarta Great Sale
Paleo/Vegan Butternut Squash Au Gratin W/Crispy Shallots(Dairy/Potato/Grain Free)
Butternut Squash Au Gratin W/Crispy Shallots
Ingredients:
1 pound of shallots (about 2 cups thinly sliced)1/2 cup oil of choice for frying (I like to use organic Spectrum Palm Oil)
Approx 5 lbs of whole butternut squash (about 2 lbs once sliced)*
1 1/2 cups cashews, soaked for 2-4 hours (not roasted)
1 1/4 or more cups canned coconut milk, water or chicken broth.