Tag: food

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The Strong and Silent Vegetable

By Fran Hill

If your household is practicing social distancing as a precaution against COVID-19, you are probably limiting errands and making fewer trips to the grocery store. I am right there with you, and while I do have an abundantly (over)filled pantry, freezer, and storage of home-canned goods, replenishing perishables, such as dairy and produce, requires at least bi-weekly stock ups.

The problem with grocery shopping only every two weeks, however, IS the perishables. When I place my grocery order, I do so with an eye on trying to keep a mix of fresh vegetables that will need to be used immediately, and those that are a bit more shelf stable and can hang out in the fridge for awhile without ill effects.

Cabbage is one of those strong, silent vegetables. Its lifespan is amazingly long, and its versatility is outstanding. I find myself adding a head to almost every grocery list these days.

We love a myriad of versions of crunchy coleslaw with everything from seafood tacos to pulled pork sandwiches. Chopped cabbage is cooked down in brothy beef vegetable soups and bowls of ramen (soft cooked egg, not optional). Steamed and buttered cabbage is a simple side that Hubs has adored since childhood, and Balsamic Braised Cabbage pairs so well with roasted sausages and pierogis, pork roast or roast chicken, or even grilled brats. Cabbage is absolutely a star of COVID-19 grocery pick up.

Cabbage lasts awhile in the refrigerator and pairs well with a variety of dishes.

Balsamic Braised Cabbage

(adapted from NY Times Food)

1 large red cabbage, quartered, cored and shredded

2 tablespoons olive oil

1 small onion, thinly sliced

2 tart apples, peeled, cored and sliced (I use Granny Smith.)

approximately 1/3 cup balsamic vinegar

1/4 teaspoon ground allspice

kosher salt

freshly ground pepper to taste

Cover the shredded cabbage with cold water while you prepare the remaining ingredients.

Heat the oil over medium heat in a large, lidded skillet, and add the onion. Cook, stirring, until just about tender. Add 2 tablespoons of the balsamic vinegar and the apples and cook, stirring, until all have softened.

Drain the cabbage and add to the pot. Toss to coat thoroughly. Stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

This keeps well for up to five days, and flavor may actually be better when reheated. (Serves 6-8)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Something Good to Eat

By Fran Hill

My blog tagline has always been”my menu with a little life thrown in.” It has been relatively easy to share a simple personal anecdote and a recipe. However, I have started and discarded the draft of this post more than a dozen times. Covid-19 has turned our lives upside down, and every way that I have attempted to describe it seems so tired and cliched. Nobody wants or needs me to use those phrases that are making us all roll our eyes every time a commercial airs on television or a marketing email hits our inbox. A food columnist does not need to repeat the CDC guidelines nor cite statistics. Assurances that we are all in this together are, honestly, trite.

So with limited commentary on the status of my life, I am going to share a recipe. I can do that. I can easily do that. In a world where there is no longer a normal and everything seems uncomfortable, I am going to help you find something to eat.

Even before this chaos, Sunday brunch was a constant for my husband and me. The workload of the farm doesn’t really allow for many breakfast-y meals together, but Sundays after chores have become our time to slow down for a moment. I regularly share quick snapshots on social media and often receive interested feedback. Recently, Cheesy Hash Brown Waffles garnered a lot of justified attention.

Admittedly, I am not a hash brown fan. I tolerate this preparation of my spuds, but never request or crave them. Hubs, on the other hand, loves, loves, loves hash browns. The local watering hole knows his takeout order simply by his request of hash browns as a side with his steak or chislic. He could eat hash browns any time, anywhere. Crisping them up in the waffle maker was a no brainer for an easy Sunday brunch, and topping them with his favorite Spicy Sausage Gravy created a complete, hearty meal that could fuel whatever the rest of the day threw at us.

Cheesy Hash Brown Waffles are a comforting addition to a breakfast-y meal.

Cheesy Hash Brown Waffles

1 (20-ounce) package refrigerated hash browns (or roughly 1 pound of pre-baked potatoes, shredded)

2 eggs, beaten

1 cup shredded cheddar cheese

salt and pepper, to taste

melted butter, olive oil or cooking spray (for greasing waffle maker)

Preheat waffle maker. In a large bowl, combine the hash browns, eggs, cheese and seasonings. Generously grease the waffle maker and add 3/4 cup of the mixture, being sure to spread near the edges of the waffle iron plates. Press the waffle maker closed and cook until golden brown and crispy. (I have found that for the crispiest hash browns, it helps to place a heavy item {cast iron skillet, large canned good, etc} on top of the waffle maker to press it down further.)

Can keep waffles warm on a rack over a sheet pan in a low oven while cooking the remainder of the batch.

Spicy Sausage Gravy

1/2 to 1 pound bulk spicy sausage (I usually use just 1/2 pound and save the remainder for a pizza topping)

2 tablespoons unsalted butter

1/3 cup flour

2 cups whole milk

1 cup heavy cream

1/2 teaspoon seasoned salt

1/2 teaspoon red pepper flakes

2 teaspoons, or more, freshly ground black pepper, to taste

Preheat a large, heavy skillet over medium heat. Add the sausage to the pan. Using a spatula or wooden spoon break the sausage up into small chunks. Brown, stirring occasionally, until no longer pink and cooked through. Add the butter to the skillet and reduce heat. When the butter is melted, sprinkle the flour over the sausage. Stir to coat the sausage and allow the flour to absorb. Allow to cook for a for a minute or so, then slowly pour in the milk and cream, stirring constantly. Season with salt and peppers.

Cook the gravy, stirring frequently, until thickened. This may take a few minutes depending on heat level. If gravy is too thick, whisk in additional milk. If too thin, cook a bit longer. (Serves 4-6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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A Baker or Not?

By Fran Hill

I don’t even know who I am anymore. Self-isolating as a COVID-19 precaution has brought out characteristics that I wasn’t aware I possessed. I have always been a pretty solitary soul and spend a lot of time on my own. A variety of projects, books and chores keep me busy. I am good at being alone (or as alone as it gets with a husband and three dogs).

However, who knew that I would want to do puzzles? Seriously. This wasn’t a hobby that was ever on my radar. Suddenly, I had puzzle envy every time one popped up in my Instagram feed. With the only puzzles in this house being toys geared to toddlers, I sourced a small South Dakota gift shop for a shipment, and soon puzzle pieces were strung across half of my dining room table. While I haven’t just sat down and intently puzzled, instead, I snagged a piece or two and popped them into place every time I passed the table. It only took five days to get an image of Frank Lloyd Wright’s Falling Water together, and now, I am working on the blueprint puzzle of the same.

The second activity that has seized me is baking. You read that correctly. After years and years of telling you all that I am not a baker, I still won’t claim that I am. But I have been baking much more than ever. Who am I? I haven’t plunged into sourdough starters, but I have welcomed small batch baking of little treats like cookies and brownies into our self-distancing menus (although my idea that baking six cookies would last two days failed miserably and led to even more baking).

I have always created desserts for holidays, pandemic or not. And with Easter just around the corner, more baking is more or less mandatory, even for our small solo dinner. Therefore, I pulled out a tried and true recipe from America’s Test Kitchen for a delicious Carrot Layer Cake. It doesn’t require the fussing of measuring batter equally into separate baking pans. Instead, this unique four-layer cake is created by slicing a thin sheet cake into four rectangles that are stacked with smears of cream cheese icing in between. My only warning is to make sure your sheet pans are somewhat level. I have a couple pans that are warped from steady use in hot ovens. A warped pan does not produce a level cake, but wonky layers still taste great.

I have made this cake for at least three Easters, and sadly, I think this year was the first that I fully followed the directions for the cream cheese frosting. Prior to whipping it up, I had visited with a friend and commented that I didn’t think it really mattered. I am going on the record revoking that statement. This frosting is incredible. It is light, fluffy and tangy as only the best cream cheese frosting can be. Hubs is that guy who scrapes half of the frosting off his slice of cake, and with this Carrot Layer Cake, he asked for a corner. It is that good. Don’t skip the toasted pecan coating. They easily make a prettier cake for us non-bakers and add a great nutty texture to the dessert.

I may not recognize who I have become during these trying times, but I do know that this Carrot Layer Cake would be a blessed event for even a minimalized Easter table.

Carrot Layer Cake with cream cheese frosting and toasted pecans is a delectable dessert for your scaled-down Easter meal.

Carrot Layer Cake

(adapted from America’s Test Kitchen)

CAKE:

1-3/4 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1-1/2 teaspoons cinnamon

3/4 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon cloves

1-1/4 cups brown sugar

3/4 cup canola oil

3 eggs

1 teaspoon vanilla extract

4 carrots, shredded (approx. 2-1/2 cups)

1/2 cup raisins

Heat oven to 350 degrees. Butter an 18×13-inch rimmed baking sheet, line with parchment paper and butter parchment. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves together in large bowl.

Beat sugar, oil, eggs and vanilla together until mixture is smooth. Stir in carrots and raisins. Add flour mixture and fold by hand with a rubber spatula until mixture is just combined.

Transfer batter to prepared baking sheet and smooth surface. Bake until center of cake is firm to touch, 15 to 18 minutes. Cool in pan on wire rack for 5 minutes. Place a new sheet of parchment on a wire rack and invert cake onto wire rack (do not remove original parchment). Cool cake completely. (I usually bake the cake in the evening and allow to cool overnight without any ill effects.)

CREAM CHEESE FROSTING:

16 tablespoons unsalted butter, softened

3 cups confectioners’ sugar

1/3 cup buttermilk powder (DO NOT add to milk or water; use just the powder for this recipe)

2 teaspoons vanilla extract

1/4 teaspoon salt

12 ounces cream cheese, CHILLED and cut into 12 equal pieces

2 cups pecans, toasted and coarsely chopped

Using stand mixer fitted with whisk, beat butter, sugar, buttermilk powder, vanilla and salt on low speed until smooth, about 2 to 3 minutes, scraping bowl and pulling mixture from the whisk as needed. Increase speed to medium-low; add cream cheese, 1 piece at a time; and mix until smooth and fluffy, about 3 to 5 minutes.

ASSEMBLY OF LAYER CAKE:

Transfer cooled cake to cutting board; remove top layer of parchment but leave parchment under the cake. Using sharp knife, cut cake and parchment in half crosswise and then lengthwise to make 4 equal rectangles, about 6×8 inches each.

Place 1 cake rectangle, parchment side up, on platter or cake plate and carefully remove parchment. Cut small squares of parchment or wax paper and arrange (overlapping) under the edges of the cake. (These will be pulled out after frosting and leave a clean(er) serving platter.) Spread 2/3 cup frosting evenly over cake layer. Repeat with two more layers of cake, frosting each layer with 2/3 cup frosting and pressing gently on each layer to level. Place last rectangle of cake on top and frost top of cake with 1 cup frosting. Use remaining frosting to coat sides of cake. (It’s fine if some crumbs show through frosting on sides, but if you go back to smooth top of cake, be sure that spatula is free of crumbs.)

When cake is fully frosted, gently press chopped pecans onto sides. Carefully remove the small squares of parchment from below the cake. (Smaller parchment pieces — one for each end and two on each side — are usually easier to manage and not disturb the finished cake.) Chill for at least 1 hour before serving. (Serves 10-12)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Time for Comfort Food

By Fran Hill

I am not going to lie; it seems pretty frivolous to be prating on about recipes during a pandemic. However, food is what I do, so here I am.

In our home, we have been practicing social distancing for some time as a safety measure. I have limited my trips to the grocery store and am thankful for the privilege of a full pantry and freezer. While I haven’t done much baking, there has been a strong focus on comfort foods in our meals. Being home allows so much more time for roasting chickens and slow braising big hunks of meat. It also leads to sorting through old recipes and reviving things that may have been forgotten.

Easy Pleasin’ Meatloaf is one of those almost forgotten recipes. I pull it out from time to time to feed the shearing crew, but it isn’t on my regular menu rotation. Right now, its minimal (and easily accessible) ingredients make it a very appropriate recipe for these uncertain times. Instead of breadcrumbs, crackers or oatmeal, this meatloaf relies on stuffing mix. If you don’t have a box of stuffing mix sitting in the back of your pantry from last Thanksgiving, it is a simple item to add to your grocery list for curbside pick-up or delivery. I use my home-canned ketchup in the recipe and have altered the original process to include sautÈing the onions for what I feel is a better texture and flavor. One could swap out the ketchup for barbeque sauce and include green peppers if you lean in that flavor direction.

Meatloaf won’t solve the world’s problems, but I hope it allows you a bit of comfort in the midst of this storm. Please take care of yourself, your family and your community by following CDC guidelines to stay home as much as possible. I have a huge appreciation for those that are serving through this time with healthcare, grocery, food service and other essential services. Please do what you can to support them; wash your hands, stay home and try some simple comfort food.

Comfort foods like meatloaf can help soothe the soul during trying times.

Easy Pleasin’ Meatloaf

(adapted from Kraft)

1 tablespoon olive oil

1⁄2 onion, finely diced

1-2 cloves garlic, minced

1/4 cup water

2 pounds lean ground beef

1 (6 1/4 ounce) package stuffing mix (Stove Top turkey or chicken versions)

2 eggs

1⁄2 cup ketchup, divided

Preheat oven to 375 degrees F.

Heat oil in a skillet over medium heat and sautÈ onion until tender and translucent. Add garlic and cook until fragrant. Remove from heat and allow to cool slightly.

In a large bowl, combine all remaining ingredients, except 1/4 cup ketchup. Stir in the cooled onions and garlic.

Shape meat mixture into an oval loaf and place on a rimmed baking sheet that has been lined with foil and sprayed with cooking spray. (The new-ish non-stick foil eliminates the need for cooking spray).

Spread remaining ketchup over the top of the loaf. Bake for 1 hour. (Serves 6-8)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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To Each His Own Mac and Cheese

By Fran Hill

I have some pretty strong feelings about macaroni and cheese. First, it MUST be creamy and cheesy. Nothing is worse than a bowl of dry, gluey pasta. Second, under no circumstances should my mac and cheese be covered in breadcrumbs. Ever. To reiterate my first point, I want creamy and cheesy, and adding grit to that is not a”balance of textures.” Breadcrumbs on mac and cheese gives me a mouth full of sand and ruins my elbow noodle experience.

Recently, I dug deep into the multitude of the recipes I have tried in the past to find a great mac and cheese. My experience tells me that there are many, many cheeses that make a lusciously smooth cheese sauce, but the key is to choose those with higher milk fat content. Dry cheeses may have tremendous flavor, but they also are more prone to a grainy sauce.

With that said, you are probably going to want to cancel me and my strong feelings when I tell you that the recipe that I decided to share today leaves the cheese choice up to you. I have made it with one type of cheese, and I have made it with the various leftover hunks of cheeses from the deli drawer of my fridge. Both have produced excellent results, and, in my opinion, this adaptability is what makes a great recipe.

Cooking is about experimentation and learning what works for you. Just because I don’t care for breadcrumbs on my mac and cheese doesn’t mean that you can’t enjoy this so-called crunchy topping. I like a smooth sauce that comes together on the stove top, and if I bake my macaroni, I toss a little more shredded cheese on top before it goes under the broiler. Another controversial point may be that for me, mac and cheese is the perfect vehicle to add extra vegetables to the meal. Chopping up some fresh baby spinach, sautÈing kale, steaming broccoli (or simply adding it to the boiling pasta water for that last bit of cooking time), even adding cauliflower are great ways for me to increase the healthful nutrients of this dish.

I served Creamy Garlic Shrimp Mac and Cheese as a requested side dish with some grilled steaks (and steamed green beans as a responsibility vegetable) on Hubs’ birthday. The added protein of the shrimp makes this a great stand-alone dish, as well. It would be an excellent Lenten meal with a tossed salad. If you try it, I encourage you to follow your own feelings about food and make it with whatever your favorite cheese(s) may be.

From breadcrumbs to dry cheese, everyone puts their own spin on this classic dish.

Creamy Garlic Shrimp Mac and Cheese

coarse salt and ground pepper

1 pound elbow macaroni

6 tablespoons butter

1/2 medium onion, finely chopped

1 garlic clove, minced

1/3 cup flour

1 cup heavy cream

1-1/2 to 2 cups whole milk

1/8 teaspoon ground nutmeg

1 pound coarsely chopped cooked shrimp

4 cups (1 pound) mixed shredded cheeses (For the recipe pictured, I used leftover bits of white cheddar, gruyere, gouda, Monterey jack and mozzarella. Fontina and Swiss would be good options, as well.)

2-3 cups fresh baby spinach, chopped

Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni just until tender. (The noodles should not be too soft, or the final dish will be mushy. Likewise, the pasta only bakes a short time, and therefore, the noodles should not be too firm when added to the sauce.) Rinse with cold water. Set aside.

While pasta is cooking, melt butter in a large saucepan. Add onion; cook until softened. Add garlic and cook just until fragrant. Stir in flour, cooking just about a minute to remove the raw flour taste. Whisk in cream and 1-1/2 cups milk until smooth. Bring to a boil; reduce to a simmer and cook until sauce has thickened. Season with 1/2 teaspoon pepper and nutmeg.

Set aside approximately 1/2 cup of the shredded cheeses. Remove pan from heat and begin whisking in the remaining cheese, one handful at a time. Stir and allow one batch of cheese to melt into the sauce before adding more. Taste the cheese sauce for salt and season as needed. (I usually don’t need additional salt, but some cheeses are milder.) Return to a low heat and stir in chopped spinach. Allow to cook slightly and wilt the greens. Fold shrimp into the cheese sauce and allow to heat through, stirring to ensure the sauce doesn’t scorch. At this point, if the sauce seems too thick, stir in the additional 1/2 cup of milk, if needed. Combine macaroni with the cheese sauce and transfer to a shallow baking dish or large skillet. Top with the reserved shredded cheese. Place baking dish on a rimmed baking sheet. Bake 10-15 minutes, until bubbly. Broil the last 5 minutes (watching closely to toast the cheese on top, but not burn). Let cool 5 minutes before serving. (Serves MANY as a side dish, and 6-8 as a main dish)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Puppy Love

By Fran Hill

If you check out any of my social media feeds, it won’t take long to discover that I am a crazy dog mom. Currently, we share our home with two dachshunds and an Australian shepherd. Another Australian shepherd and a border collie take up residence at the farm (and more than earn their keep with the hard work they do helping to manage the sheep). These dogs aren’t just animals or mere pets, they are members of our family.

Our pups have stockings for Christmas, celebrate birthdays with special meals, and the Gotcha Day for our two rescues is never, ever forgotten. Of course, with Valentine’s Day just around the corner, I had to do something special for our little loves, as well.

Peanut Butter Pumpkin Puppy Treats are a simple homemade snack that put store-bought boxed treats to shame. Made from ingredients that you probably already have on hand, the dough comes together easily and rolls out better than most of the cookie doughs I have tried to bake. And most importantly, our pups love them … almost as much as we love our pups.

Share the Valentine’s Day love with your dog by making Peanut Butter Pumpkin Puppy Treats.

Peanut Butter Pumpkin Puppy Treats

(adapted from Damn Delicious)

1/4 cup peanut butter (I used a natural peanut butter.)

2/3 cup pumpkin puree (NOT pumpkin pie filling)

2 eggs

2 1/2 cups whole wheat flour, plus additional for rolling out the dough

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

With a mixer, beat peanut butter, pumpkin and eggs together until thoroughly blended. Gradually add the flour about 1/2 cup at a time, mixing just until incorporated. The dough may appear clumpy.

Turn the dough out onto a lightly floured surface and knead together until smooth.

Using a rolling pin, roll the dough to approximately 1/4-inch thickness. Cut desired shapes with cookie cutters, or simply into strips and smaller squares with a knife.

Arrange puppy treats on prepared cookie sheets. (The dough does not spread. Therefore, the treats can be placed more closely than when baking cookies.)

Bake 20-25 minutes until edges are slightly browned. (Larger or thicker shapes may take longer to bake through, and smaller treats may bake more quickly.)

Allow to cool completely and store in an air-tight container.

NOTE: Some dogs may have wheat or egg allergies. Consult with your veterinarian, if you have concerns.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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A Salad with Heft

By Fran Hill

We all have that friend who loves food but doesn’t really care to cook. These friends are lovely people and have many strengths, but the kitchen just isn’t their realm. Occasionally, one may venture into domestication, and that is when things like Oreo Salad happen.

I would like it entered into the record that I have nothing against Oreo Salad. I have never prepared the concoction of pudding, whipped topping and cookies, nor have I ever eaten it. But, as a South Dakota native, I am very aware of this Midwestern version of a so-called salad (and its cousin, the Snicker Salad). I don’t think that any South Dakota salad bar, buffet or potluck would be complete without at least one bowl of creamy sweetness. If my friend made Oreo Salad for me, I would appreciate the thoughtfulness and effort and would savor every sugary bite.

However, when it came time to return the favor, I would add a little color to the meal. I like winter salads with heft. Roasted Broccoli and Lentil Salad includes a smoky tahini and red pepper dressing that is so good you may be tempted to drink it straight from the jar. Shredded carrots add crunch, parsley has freshness, pistachios lend slight sweetness and feta is bright and salty. While it may lack the pure indulgence of Oreo Salad and require a few more kitchen skills, Roasted Broccoli and Lentil Salad fortifies and fully pleases our palates.

The freshness and saltiness of Roasted Broccoli and Lentil Salad complements that South Dakota mainstay: Oreo Salad.

Roasted Broccoli and Lentil Salad

(adapted from Food52)

2 cups black lentils, rinsed and picked over

1 yellow onion, peeled and halved

2 bay leaves

2 heads broccoli, cut into bite-sized florets

kosher salt

olive oil

1 cup shredded carrots

1/2 cup fresh parsley, coarsely chopped

2 ounces feta, cut into small cubes (or crumbled)

1/3 cup pistachios, chopped

Tahini and Red Pepper Dressing

1 roasted red pepper, seeded (jarred or freshly roasted and peeled)

1 clove garlic

3 tablespoons tahini

3 tablespoons water

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon honey

1 teaspoon Spanish smoked paprika

1/4 teaspoon kosher salt

Add lentils, onion and bay leaves to a saucepan and cover with at least an inch of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain well and discard the onion and bay leaves.

Preheat the oven to 425 degrees F. Arrange broccoli florets on a baking sheet. Drizzle with olive oil and season with salt. Toss to thoroughly coat. Roast for 10 to 15 minutes, shaking the pan halfway through, until broccoli is charred, but still retains some texture.

To make the dressing, blend all the ingredients until smooth. (I do this in a mason jar with my wand blender to avoid excess dirty dishes, but a blender or food processor would also work well for the task.) Add more water, if needed to thin the dressing. Adjust seasonings to taste after blended.

To assemble the salad, toss the warm (drained) lentils and shredded carrots with the tahini dressing. Fold in the roasted broccoli, parsley and feta. Just before serving stir in pistachios. Serve warm or at room temperature. Leftovers will keep in an air-tight container in the refrigerator for up to three days. (Serves 4-6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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A Delicious Start to 2020

By Fran Hill

There are so many traditions surrounding New Year’s Eve and New Year’s Day. Fancy meals out, snacks on the sofa, oyster stew, Chinese food, pizza, movies, board games, heated pitch tournaments, watching the ball drop, house parties, joining friends at the local watering hole, kisses at midnight, toasts of champagne, Hoppin’ John, resolutions, hikes, jammie day and Alka Seltzer. Everyone has their own way of celebrating the passing of Father Time and the birth of a new year.

Personally, I don’t have any set-in-stone traditions. We have hosted parties and gone out with friends; eaten fancy meals and grazed on snacks; counted down and slept through midnight. Our celebration, or lack thereof, is subject to whatever strikes our fancy, and of course, in South Dakota, the weather.

We chose to see 2019 out with an array of snacks on the coffee table, a couple of movies, and going to bed early. It has been a rough year, and the last winter storm of 2019 was a doozy that wore us out. We didn’t even open the bottle of champagne … until I got ready to make Champagne Chicken on New Year’s Day.

I guess Champagne Chicken could be considered semi-traditional for us. Gleaned from some long forgotten online source, I first made this dish back in the early 2000s when I had champagne (or some kind of sparkling wine) leftover from toasting the New Year. For a while, it became my go-to recipe for a special occasion dish. The tang that the wine imparts to the cream makes the sauce stand out from the usual herbed, sauced chicken. It is delicious over angel hair pasta, but I initially always served it with rice and asparagus on the side.

Champagne Chicken on New Year’s Day was a deliciously hopeful start to my 2020.

Leftover bubbly is a sparking addition to Champagne Chicken.

Champagne Chicken

4 boneless skinless chicken breasts

1⁄3 cup flour

kosher salt

freshly ground black pepper

1⁄4 cup butter

2 teaspoons olive oil

2 cups champagne

1 1/2 cups heavy cream

1 teaspoon fresh rosemary, chopped VERY finely

1 tablespoon parsley, chopped

Using a meat mallet, pound each chicken breast between 2 sheets of plastic wrap to an even 1/4-inch thickness.

In a shallow bowl, combine the flour, 1-2 teaspoons salt, and 1 teaspoon pepper.

Heat the butter and olive oil in a large, heavy skillet over medium heat. In batches of 2, dredge the chicken in the flour, shaking off any excess and place in the hot butter/oil mixture. Cook, flipping once, until lightly browned, about 4 minutes total. Transfer chicken to a plate and continue with remaining chicken.

Add the champagne to the butter mixture and scrape any browned bits from the skillet. Return the chicken to the pan and bring to a boil. Reduce heat to simmer and continue to cook for about 6-8 minutes, until the chicken is cooked through.

Again, remove the chicken from the pan and whisk the cream and rosemary into the champagne. Season with salt and pepper to taste. Simmer lightly until sauce thickens. Return the chicken to the pan and coat with sauce.

To serve, nestle the chicken over a bed of pasta or rice and ladle sauce over the top. Garnish with parsley. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Rosy Radishes for the Holidays

By Fran Hill

Early in December, I conducted an unofficial poll, and it seems that in my little area of South Dakota, prime rib is the Christmas dinner of choice. Beef is king, and everyone drools over a thick and juicy slab of perfectly prepared prime on their plate.

While my own holiday menu is still unconfirmed, I am also leaning toward, if not prime rib, at least a roasted beef tenderloin with horseradish sauce. Why buck the delicious local beef trend?

To round out the meal, I am considering something green … perhaps green beans or Brussels sprouts, twice baked potatoes (I often make some loaded with crab and cheese), and it’s always fun to add one unexpected side.

Honey Roasted Radishes are perfect with any roasted meal, be it chicken, pork or beef. While raw radishes are known for their peppery bite, roasting these little orbs until lightly browned tames this spiciness. Tossing with honey and fresh rosemary adds more flavor dimension and creates a side dish worthy of a place at the holiday table.

Roasting radishes removes the spiciness and creates a delicious complement for a Christmas meal.

Honey Roasted Radishes

2 bunches radishes, cleaned and trimmed, larger ones halved or quartered

1 tablespoon olive oil

1 generous pinch of kosher salt

1 tablespoon chopped fresh rosemary

1 tablespoon honey

Preheat oven to 425 degrees F.

Coat a baking sheet with cooking spray.

Toss radishes with olive oil, salt, rosemary and honey.

Roast for 30-40 minutes, stirring occasionally so they cook evenly and don’t burn.

Radishes are done when exterior is crispy and interior soft.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Guiltless Comfort

By Fran Hill

We are entering the season of creamy casseroles, cheesy pastas, rich, slow-cooked meats and everything that makes you want stretchy pants after dinner. As the temperature dips, we seek comfort in hearty meals.

However, dinner doesn’t have to put you into a food coma. There is something about the balance of something crisp and fresh on the plate that elevates a basic meal. I love the contrast of textures and the tangy, bright flavor of Apple Cider Salad alongside almost everything I am craving this fall.

Made up of simple, readily available ingredients, Apple Cider Salad is far more than just a “responsibility vegetable.” This salad is something that I want on my plate and find myself planning a meal around. It pairs well with everything from a baked egg dish for breakfast or brunch, to meatloaf to Tortellini with Corn and Bacon. I am even considering it for my Thanksgiving menu.

This season, I hope to reach for those stretchy pants simply because they are warm and cozy as I find balance with fresh and light Apple Cider Salad on my plate.

Apple Cider Salad provides flavors you love without the holiday calories.

Apple Cider Salad

2 heads torn romaine

1 large red apple, chopped

1 large green apple, chopped

1/2 cup crumbled Gorgonzola cheese

1/2 cup chopped walnuts, toasted

1/3 cup thinly sliced red onion

1/3 cup dried cranberries

Vinaigrette:

1/2 cup apple cider or juice

2 tablespoons cider vinegar

2 teaspoons honey

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons canola oil

In a salad bowl, combine the first eight ingredients.

In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. (Serves 6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.