Tag: main dish

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Sushi at Home

By Fran Hill

If you know me at all, you know that I love sushi. A lot. South Dakotans are lucky that sushi dining options have expanded in recent years. No longer relegated to the extreme eastern or western more densely populated areas of the state, small, family-run sushi restaurants are popping up in medium-sized towns in central South Dakota, as well. It is easier than ever to get a sushi fix with just a short road trip.

When a road trip doesn’t fit my schedule, I have a plan that fits my land-locked kitchen: a Cucumber Roll Salad. Fresh fish in my prairie home is more likely to be bass or walleye, not sushi grade tuna or salmon. Thankfully, even a small town grocery carries the imitation crab that my favorite Sioux Falls sushi stop uses in their Special Cucumber Roll.

I love the tang of the vinegared dressing in combination with crisp cucumbers, sweet imitation crab, crunchy carrots and creamy avocado. A sprinkle of sesame seeds provides just a hint of nuttiness.

While the word sushi actually refers to vinegar-seasoned rice and not the fish, this salad (and its Special Cucumber Roll inspiration) does not contain rice. Of course, if you want to make a heartier salad, the ingredients could be served over a bed of chilled sushi rice. That would be a delicious way to roll, as well. (Pun intended.)

Cucumber Roll Salad

(inspired by the Special Cucumber Roll at Sushi Masa in Sioux Falls)

Cucumber Roll Salad is a perfect sushi fix when you can’t get to your favorite restaurant.

For the Dressing:

3 tablespoons rice vinegar

2 tablespoons water

1 tablespoon sugar

1/4 teaspoon kosher salt

For the Salad:

1 English cucumber

1 medium carrot

1 cup flake imitation crab meat

1 sheet nori

1/2 medium avocado

sesame seeds

Whisk all dressing ingredients together in a salad bowl.

Thinly slice the cucumber into about 1/8-inch slices (or thinner). (I use a mandoline slicer for uniform slices. Watch your fingers.) Grate or shred the carrot into long thin strips. (Some spiralizers can make this easier. I don’t use one, though.) Flake the imitation crabmeat into manageable chunks. Cut nori into 1/8-inch by 1- to 2-inch strips. (Use kitchen shears or scissors for this step.) Peel, pit, and slice the avocado.

Toss all vegetables, imitation crab and nori with the dressing.

Sprinkle salad with sesame seeds. (Serves 2.)

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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That’s No Lye

By Fran Hill

Last month, I ate lutefisk for the first time. I ate cod that had been dried, soaked in lye, rehydrated, rinsed, and then boiled and served with melted butter. At Summit’s 80th Lutefisk Supper, I filled my plate with mashed potatoes, gravy, corn, coleslaw, cranberries, lefse spread with butter and sprinkled with sugar, and a large gelatinous pile of lutefisk drenched in butter. I had seconds. And thirds. Dare I say that I liked it?

It’s no secret that I have been a devoted sushi fan for many years, but somehow my exposure to the Norwegian delicacy of lutefisk had been non-existent. My friendship with Laura Johnson Andrews, South Dakota Magazine‘s Departments Editor, pretty much made this a sacrilege. Laura’s blood pumps with melted butter and Jell-o-like cod. Her adoration piqued my interest, and I am thankful to report that she shared my first lutefisk adventure with me. It won’t be our last.

While Laura and I have Summit’s Lutefisk Supper penciled in for next year (and are taking suggestions for other community and church dinners to check out), it is safe to say that lutefisk isn’t something that I will make at home. I will leave that to the professionals.

At home, I will stick with Torsk. This cod dish has been a favorite from the menu of an area steakhouse for many years. Creating it at home is not nearly as labor intensive as removing lye from lutefisk. Torsk is flaky and has none of the sometimes off-putting gelatinous texture. Traditionally, Torsk is seasoned with paprika, but my husband prefers the seasoning that the steakhouse uses in their preparation. It adds a kick to the mild flavor of the fish.

Torsk may not have the history, tradition, or aroma of lutefisk, but it is an excellent simple dinner to tide me over until Laura and I head out for our next lutefisk adventure.

Don’t like the idea of fish soaked in lye or the sometimes gelatinous texture of lutefisk? Flaky torsk is a delicious substitute.

Torsk

6 FROZEN cod fillets (This is not a mistake. This preparation is from frozen. Do not defrost.)

6 cups water

2-3 tablespoons honey

2 tablespoons salt

1 1/2 cups butter, melted

paprika or steak seasoning

Preheat broiler and brush a baking sheet with some of the melted butter.

Dissolve the honey and salt in a cup of hot water. Arrange the FROZEN fish in a large saucepan and pour the water mixture over the fillets. Add the additional 5 cups of water (make sure the fish is covered; add additional water, if necessary). Bring to a boil over medium heat. Boil for 5 minutes. Fish should be soft, but not yet flaky.

Remove the fillets from the water, and blot with paper toweling to remove excess water. Arrange in a single layer on a baking sheet and brush each fillet with roughly 1 tablespoon each of melted butter. Season with paprika or steak seasoning.

Broil for approximately 8-10 minutes, or until the fillets are golden and flaky. Serve with the remaining melted butter for dipping. (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.

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The Season’s Last Bit of Sweetness

By Fran Hill

This past year, I have been introduced to many area gardeners and produce farmers who work hard to cultivate locally grown crops. They diligently research seeds and seedlings, weigh the needs and benefits of each plant against their resources, and ultimately offer amazing fruits and vegetables for the community.

Some delve into vintage crops that South Dakota’s early settlers grew to sustain their homesteads. Others forge into plantings not native to the area, but that are prominent components of other cultures and cuisines. None make me as happy as the farmer that staggers his sweet corn crop to produce plump and juicy ears right up until frost.

Of course, those much-anticipated first summer ears always seem the sweetest, but who can deny the pleasure of freshly harvested local sweet corn on the cusp of autumn? It is pure delight.

One of the joys of having an extended period of fresh corn is trying new recipes. Homemade Creamed Corn topped with Cajun Shrimp could easily be prepared with frozen corn, but the special sweetness of using fresh is an amazingly pleasing juxtaposition to the spicy shrimp. It is a wonderful dish that comes together quickly and is sure to impress everyone when it hits the table.

South Dakotans love summer sweet corn, but it’s an extra special treat paired with spicy shrimp in autumn.

Homemade Creamed Corn with Cajun Shrimp

(adapted from Cooking Light)

4 cups fresh sweet corn

1 1/2 cups half and half (or heavy cream)

2 tablespoons cornstarch

2 tablespoons butter

1/4 teaspoon kosher salt

1 pound raw shrimp, peeled and deveined

2 teaspoons Cajun seasoning

3/4 teaspoon smoked paprika

1/2 teaspoon freshly cracked pepper

2 tablespoons olive oil

2 tablespoons butter

1 cup cherry tomatoes, halved

1 tablespoon fresh thyme leaves

1/4 cup chives, chopped

1/4 cup chicken stock

Set aside 1 cup of fresh corn kernels. Pulse remaining 3 cups in a food processor until almost creamy, about 5 or 6 times. Pour processed corn, cream and cornstarch into a pan. Bring to a simmer, stirring often. Reduce heat to low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 2 tablespoons of butter and season with salt. Remove from heat; cover and keep warm.

Combine shrimp, Cajun seasoning, smoked paprika, and pepper. Heat oil and 2 tablespoons butter in a large skillet. Add shrimp; cook without stirring 1 minute. Add tomatoes, thyme, garlic, and season with salt. Cook, stirring occasionally for about 3 minutes. Add reserved corn and cook until shrimp are done, about 2 more minutes. Add the chicken stock and stir to loosen browned bits. Serve shrimp mixture over creamed corn and top with chopped chives. (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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Adventures in Pizza Topping

By Fran Hill

My husband has a deep and abiding love for pizza. There is something about toppings and cheese on crispy crust, or a thick and bready crust, or any crust at all that sings a siren song for him. And while traditional pepperoni or supreme do, well, reign supreme, he is an adventurous eater that is willing to try just about anything.

We have made (and loved) Garlic Chicken Pizza, Buffalo Chicken Pizza, Eggplant Parmesan Pizza, Brussels Sprouts and Salami Pizza, Seafood Pizza with scallops, shrimp, and spinach, Vegetable Appetizer Pizza, Pesto Chicken Pizza with Grapes, Roasted Veggie Pizza, Fruit Pizza, and even thrown Caesar Salad on a pizza. Out and about, restaurant samplings have included Cheeseburger Pizza with dill pickles, a pizza with sauerkraut, and a favorite garlic shrimp pizza with artichokes. However, when Laura Andrews recently mentioned Head Cheese Pizza in one of her South Dakota Magazine columns, my daring, pizza-consuming husband wrinkled up his nose. Even he has his limits.

Thankfully, his nose didn’t wrinkle when I made Artichoke, Tomato, Spinach, and Salami Pizza. He inhaled it. The crust (of your choice) is brushed with a garlicky, herbed oil before tangy artichokes, juicy tomatoes, fresh spinach, and spicy salami are scattered liberally over it. Parmesan and mozzarella cheese are added for the perfect gooey slice. If you want more heat, sprinkle on some red pepper flakes to add some fire. This is a pizza that I am betting everyone will love.

Artichoke, Spinach, Tomato and Salami Pizza

Adapted from Rachael Ray

5 tablespoons olive oil
3 cloves garlic, finely chopped
3 tablespoons flat-leaf parsley, finely chopped
Kosher salt
Freshly ground black pepper
1 pound pizza dough, refrigerated/frozen/homemade…your choice
2 cups shredded mozzarella cheese
5 tablespoons grated parmesan cheese
1 can (13.75 ounces) artichoke hearts, drained and quartered
1/2 pint grape tomatoes, halved
2 cups baby spinach, chopped
12 (or so) slices hard salami, sliced into ribbons

Heat oven to 500 degrees. Combine olive oil, garlic, parsley, salt and pepper. Spread 3 tablespoons of the garlic mixture over the pizza dough, leaving a 1/2-inch border. Sprinkle with the mozzarella and 2 tablespoons Parmesan cheese. Toss the artichokes, tomatoes, spinach and salami with the remaining garlic mixture and arrange on top of the crust. Sprinkle the remaining Parmesan cheese on top. Bake until the crust is crisp and golden, 18-20 minutes. 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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Supper at the Calfeteria

By Fran Hill

One of my jobs is working as a substitute teacher in our local school district. It is interesting and challenging work, and this year, a couple of maternity leaves have pulled me in long term to cover classes.

Unlike dropping in for just a quick day, long term subbing involves a lot more preparation and stamina. Kids will be kids, and it is their nature to test boundaries. The days can be mentally and physically exhausting. However, there are always bright spots and humorous moments to lighten the load.

Recently, while grading elementary spelling tests, I couldn’t help but laugh out loud. We live in the middle of cattle country. Many students make their homes on and are active participants in their family’s cattle ranches. Beef is big business here, and often the forethought in many minds. Nothing made this more clear than seeing”calfeteria” on a spelling test. Of course this student wouldn’t eat lunch in a plain, old cafeteria. Cattle, calves and beef are life for these farm kids.

Beef is also life for a simple meal I have been throwing together lately. While Hubs and I have relied on take-out more often than I care to admit on days when I feel like a herd of cattle ran over me, occasionally I have managed to get a home cooked meal on the table. Sheet Pan Beef Fajitas take minimal effort and the hands-off cooking method allows me a bit more time to grade those spelling tests.

The seasoning can be adjusted to suit your own tastes, and this meal is just as good served over rice if you don’t have tortillas. There is no need to hit up the”calfeteria” for dinner when Sheet Pan Skillet Fajitas can be on your table.

Beef fajitas are a hit in cattle country.

Sheet Pan Skillet Fajitas

(adapted from Cooking Light)

2-3 tablespoons olive oil

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon chipotle chile powder

1/2 teaspoon black pepper

12 ounces flank steak, sliced think

2 medium peppers, sliced (green, red, yellow, whatever your favorite may be)

1 1/2 cups sliced onions

corn kernels cut from one ear (alternatively, about 1/2-3/4 cup frozen sweet corn)

1/4 cup cilantro leaves

1 lime, cut into wedges

1/2 cup sour cream

1/4 teaspoon salt

1 tablespoon lime juice

1/4 teaspoon ground red pepper

8 tortillas, corn or flour

Preheat the broiler with oven rack in the top position. Place a rimmed baking sheet in the oven to warm as the oven preheats.

Whisk together oil, cumin, salt, chile powder and black pepper in a bowl. Toss the sliced steak with half of the oil mixture. Toss peppers, onions and corn with the other half.

Remove the hot pan from the oven and arrange the pepper and onion mixture in a single layer on it. Broil 10 minutes, or until almost tender. Pull pan from the oven and push pepper/onion mixture to the sides. Arrange steak in a single layer in the center of the pan. Broil 3 minutes, or until steak reaches desired doneness. Sprinkle cilantro and lime wedges over the pan.

Combine 1/4 teaspoon salt, sour cream, lime juice and ground red pepper. Heat tortillas according to package directions. Serve both with steak mixture. (Serves 4.)

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

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Wild Asparagus Secrets

By Fran Hill

Across the state, little spires are poking through the grass in roadside ditches, creek beds and under giant cottonwoods. Tender and with a flavor unlike anything from the produce section of the grocery store, wild asparagus season is upon us.

My husband always jumps into the hunt with both feet every spring. If he isn’t planting crops until dusk (and sometimes even if he is), I can guarantee that at least one night each week his return home for supper will be significantly later than he has told me it would be. However, when he walks in the door with the most gorgeous bouquet of freshly cut wild asparagus, I forgive him.

Even in the unending (but much needed) rains of Mother’s Day weekend, my asparagus warrior couldn’t stay away from stalking the stalks. He presented me with two armfuls of delicious green stems of asparagus.

As I arranged one harvest on my cutting board for a quick photo, he was genuinely alarmed that I planned to share the glory of our bounty on the Facebook page for my blog, On My Plate. Just like a hunter doesn’t want to give away the location of a trophy whitetail, Hubs holds the whereabouts of his asparagus hunting grounds close to the vest. When someone questions him about the prize asparagus patches, he usually says,”west of Minneapolis.” If pressed further, he will concede that the area is more specifically”north of Springview, Nebraska and south of I-90.”

It isn’t that difficult to find your own wild asparagus hunting ground. The plants like damp, undisturbed soil. Ditches and fence lines are common spots. In the spring, look for the dried, yellowed remains of bushy, almost tumbleweed-like growths. These are the branchy stalks of asparagus that grew up and went to seed. At the base, new sprouts will be growing.

Hubs is insistent that no matter where you hunt (and especially if you stumble into his territory) that you cut your harvest properly. Never, NEVER, just snap the heads off the stems. This tragedy essentially ends the production of the plant. Always cut asparagus shoots as close to the ground as possible. When cut at (or just below) the ground, the root will continue to send up new stalks and provide a crop to enjoy all season long.

We love to simply steam asparagus and serve with a little butter, salt, pepper and maybe a squeeze of lemon. Roasting in a hot oven after tossing with olive oil, salt and pepper is another favorite quick dinner prep for us. However, the cooler weather of this early wild asparagus season is very fitting for soup. Asparagus Ravioli in Parmesan Broth is the unlikely combination of both light and filling. The asparagus and mascarpone-filled pasta pouches could easily be drenched with a creamy sauce for a traditional pasta meal, but the rich Parmesan broth is perfect for spring. The flavors are green and earthy — everything asparagus should be.

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

Asparagus Ravioli in Parmesan Broth

(adapted from Gourmet Magazine)

1 pound asparagus, trimmed

5 cups chicken stock

1 rind from a wedge of Parmesan cheese

1 bay leaf

1/2 cup grated Parmesan cheese

1/4 cup mascarpone cheese

1/4 cup fine dry bread crumbs

1 teaspoon grated lemon zest

1 package wonton wrappers

Cut off asparagus tips and set aside.

Bring stock, cheese rind and bay leaf to a simmer.

Add asparagus stems and cook uncovered until stems are tender.

Transfer stems to paper towels and cool slightly. Reserve broth.

Puree asparagus stems in a food processor with grated Parmesan, mascarpone, breadcrumbs, zest, and 1/2 teaspoon each of salt and pepper.

Arrange wonton wrappers on a work surface and place 1 tablespoon of the asparagus filling in the center of each.

Working with one at a time, moisten the edges with water and lay another wrapper on top; seal the edges, pressing out any air.

Repeat with the remaining wrappers and asparagus filling.

Bring a pasta pot of salted water to a boil, then reduce to a gentle boil.

Bring reserved broth to a simmer; add asparagus tips and simmer until tender.

Season broth with salt and pepper (to taste, if needed) and divide it and asparagus tips between 6 shallow bowls; discard cheese rind and bay leaf.

Add a few of the ravioli to gently boiling water, carefully stirring to separate. Cook until pasta is tender, 2-3 minutes.

Lift ravioli with a slotted spoon, draining well over the pot, and transfer to bowls with broth.

Repeat with remaining ravioli. (Serves 6)

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New Traditions Are Rising

By Fran Hill

When I was a kid, Easter always meant ham. Of course, many Sunday dinners meant ham in my childhood home. It was easy for my mother to toss a bone-in picnic ham into the oven before loading the brood into the car and heading to Sunday school and church. Returning to the smoky, salty aroma filling the house was wonderful. Potatoes were boiled and mashed. A vegetable was prepped. Dinner rolls were warmed. Gravy was made. Easter dinner — or any random Sunday dinner — was served.

When I began hosting my own spring holiday dinners, I also leaned heavily on that big, baked ham. I experimented by adding a sweet and cidery raisin gravy, whipped spinach into my mashed potatoes, vibrant fruit salads and all the fresh asparagus I could find. Lemon and strawberry pies hit the table for dessert, and dinner was served.

These days, family and friends are pulled in many different directions every holiday. Sometimes, I get to place an eggcup with pastel-dyed eggs at each place setting of a big Easter table, and sometimes it’s just Hubs and me. With only two of us, I tend to pull away from standard dinner traditions. We might do brunch and pizza later, or maybe the Ham and Asparagus Lasagna recipe that I tried last year with the garden’s bounty of fresh asparagus.

Ham and Asparagus Lasagna has the familiar flavors of Easter dinner with the added comfort of pasta, cheese and a creamy sauce. The alluring layers are not a letdown for a special holiday table, and the dish would pair beautifully with a bright spring salad, garlicky dinner rolls, and (of course) something lemon or strawberry for dessert. Perhaps a new Easter dinner tradition could rise from Ham and Asparagus Lasagna.

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

Ham and Asparagus Lasagna

(adapted from Rachael Ray)

1 pound asparagus, cut into 1-inch pieces

1 pound lasagna noodles

4 tablespoons unsalted butter

1 small onion, finely chopped

1/2 cup flour (I like Wondra for sauces and gravies.)

4 1/2 cups whole milk (I may or may not have subbed heavy cream for part of this milk.)

2 cups freshly grated Parmesan cheese (Put away that green can and buy a wedge of real cheese to grate yourself. You won’t regret it.)

1 teaspoon freshly grated nutmeg

Kosher salt

freshly ground black pepper

1/2 pound deli-sliced baked ham, cut into 1/2-inch ribbons (Diced ham would also work.)

Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.

Cook asparagus in the boiling water until tender (about 2 minutes). Remove from pot with a slotted spoon and drain well.

Bring the water back to a boil and cook the lasagna noodles according to package directions (about 8 minutes). Drain and set aside.

Meanwhile, in a medium saucepan, melt the butter. Add the onion and cook, stirring occasionally, until softened. Stir in the flour and cook a few minutes. Slowly whisk in the milk and bring to a boil. Reduce heat and simmer, whisking constantly, until thickened. Remove from heat; stir in half of the Parmesan and half of the nutmeg; season with salt and pepper.

Spread about 1/3 cup of the cheese sauce into a 9×13-inch baking dish. Layer 4 noodles on the sauce and top with 3/4 cup cheese sauce. Sprinkle 1/4 of the ham, 1/4 of the asparagus and 3 tablespoons Parmesan over the sauce. Repeat the layering process 3 more times. Top with the remaining noodles, cheese sauce, Parmesan and nutmeg.

Cover with foil and bake about 30 minutes. Uncover and bake 10 additional minutes. Let stand 10-15 minutes before serving. (Serves 6)

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Dear Brian

By Fran Hill

Dear Brian,

Your kind words regarding the “Sweet Holiday Traditions” article in the November/December issue of South Dakota Magazine were very appreciated. I was so flattered that you enjoyed the Butter Pecan Fudge recipe in the portion of the article featuring my traditions for our annual holiday party and that you expressed an interest in the Shrimp Scampi with Chicken Sausage and Spinach appetizer that was also mentioned. But I am a doofus. A dork. A distracted loser.

I could make lots of excuses about being busy since receiving your email inquiry, and with Thanksgiving and Christmas and New Year’s and travel and guests and parties and work(?!?) and appointments and baking and cooking and end of the year stuff and lounging on the sofa and napping and being a bum and trying not to freeze to death, I HAVE been busy. But really not so busy that I have any kind of solid excuse for the tardiness of my reply to you. I am a doofus. And I am sorry.

Please accept my sincere apologies, and also please enjoy this delicious recipe. Our friends and family love shrimp scampi, and many years ago when pulling together an appetizer menu for our holiday party, it seemed like a natural addition. Served alongside crusty bread to dip and swirl in the buttery garlic sauce, the shrimp are a hearty balance to the lighter offerings on the appetizer buffet.

Over the years, the recipe has evolved to include some chicken sausages (Those with mozzarella and roasted garlic are a favorite.) and even a handful of wilted spinach. When we aren’t serving bite-sized portions as an appetizer for a party, the shrimp is excellent tossed with pasta for a complete meal. Shrimp Scampi with Chicken Sausage and Spinach is no doofus. That’s just me.

Shrimp Scampi with Chicken Sausage and Spinach

2-3 chicken sausages, sliced (choose one with garlic, sundried tomatoes, or cheeses to enhance the flavor of the final dish)
1/4 cup onion, chopped
4-5 cloves garlic, minced
1-2 tablespoons olive oil
4-6 tablespoons unsalted butter
1 pound large shrimp, peeled and de-veined, tail on
Hefty pinch of red pepper flakes
Salt and freshly ground black pepper
1/2 cup of white wine (choose a dry wine, not a sweet one)
2-3 cups fresh spinach, chopped

Heat olive oil in a large sautÈ pan. Add the sliced sausages and sautÈ until slightly browned and heated through. Remove from pan and set aside to keep warm. Add butter to the pan and melt, scraping the pan to pull up crisped bits (flavor) from the sausages. Add onion and cook, stirring, until tender and translucent. Add garlic and cook just a minute to infuse the butter, but don’t allow the garlic to brown. (Browned garlic can be bitter.) Add the shrimp and the wine and toss to coat with the butter and again scrape the bottom of the pan to pull up any browned bits. Season with red pepper flakes and salt and pepper to taste. As the shrimp begins to turn pink, return the sausage to the pan. Add in the fresh spinach, stirring to coat. Cover the pan with a lid to finish cooking the shrimp and wilt the spinach, about 2-4 minutes. Do not overcook. Rubbery shrimp is a doofus. Serves 4-6.


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

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Gadgets for the Cook

By Fran Hill

I like to think that I am not a gadget person. Gadgets take up precious space, often require outlets in places that our 100-year-old home probably doesn’t have an outlet, and overall just seem like more trouble than they are worth.

This past year, I have also been working on minimalizing my…umm…hoard…err…possessions. Like many others, it seems that I just have too. much. stuff. Gadgets are some of the first things finding their way into the “donate” bins.

So, with all that being said, here I am recommending two gadgets for making things easier in the kitchen. A food processor and a mandolin slicer were key in the simplicity of prep for a weeknight meal of pecan-crusted chicken and au gratin potato stacks. Certainly, a quality knife and a steady hand could produce the same results, but with time often an issue when dinner rolls around on Monday through Friday, I am endorsing a couple of gadgets to ease the load.

A food processor creates the perfect texture when chopping toasted pecans for the chicken. Bigger chunks give substance to the breading, but the finer pieces created by pulses of the sharp blade coat the chicken beautifully in a uniform crust. The contrast of sweet, but tangy mustard and nutty pecans marry deliciously with juicy baked chicken.

I have a full-size food processor that was a Christmas gift many years ago, and have found numerous uses for it, but many smaller versions are available that would more than suit the requirement of chopping nuts for a crumb coating. Pulsing hard cheeses, homemade salad dressings, crushing spices, and even making nut butters will make the gadget more than just a one-hit wonder.

Some might scoff at the necessity of a mandolin slicer in every kitchen, but I assure you that once you have whipped out a plethora of perfect slices of potato, cucumber, onion, apple, carrot, zucchini, celery, or any firm fruit or vegetable for your waiting recipe, you will agree that mandolins are magic. In seconds…if you are careful…a large potato is a pretty stack with butter and cream. Baking time for the au gratin stacks is reduced by the personal size of muffin tin gratins making a creamy, cozy, comforting side dish that is meant for a weeknight. Do please be careful, though. Mandolins are quite sharp, and bloody potatoes are not that tasty. (Unfortunately, I speak from experience.)

In my opinion, a food processor and a mandolin slicer are two gadgets definitely worth it to get pecan-crusted chicken and au gratin potato stacks onto your plate in minimal time. What gadgets do you love?

Pecan-Crusted Chicken

Adapted from Every Day with Rachael Ray

1 cup pecans, toasted
1/2 cup bread crumbs (Panko adds more crunch; regular help form a more uniform crust.)
1 teaspoon dried basil
4, boneless, skinless chicken breasts
1/4 cup honey mustard

Preheat oven to 400F. Using a food processor, chop the pecans into fine crumbs. Transfer to a plate and combine with bread crumbs and basil. Rub each chicken breast with honey mustard, then coat with the pecan mixture. Arrange on a baking sheet that has been sprayed with cooking spray. Bake until the juices run clear, 15 to 20 minutes. Serves 4.

Au Gratin Potato Stacks

Adapted from Everyday Food by Martha Stewart

2 medium russet potatoes
Coarse salt
Freshly ground black pepper
2-3 tablespoons unsalted butter, melted
6 tablespoons heavy cream

Preheat the oven to 400F. Grease 6 cups of a muffin tin with a little butter. Thinly slice the potatoes with a mandolin slicer. Place 2 slices of potato in each cup, brush with melted butter, and season with salt and pepper. Continue adding potatoes, brushing with additional butter and seasoning every few slices, until cups are filled. Pour 1 tablespoon of heavy cream over each. Bake until potatoes are golden brown and tender, 30-35 minutes. Run a knife around each gratin to release from cup and serve. Serves 4-6.

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


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I Am Thankful

By Fran Hill

I am thankful. I didn’t spend the past month daily professing my gratitude on Facebook, but I am thankful. I have been blessed beyond measure, even in times of struggle. On reflection, perhaps I am most thankful for those struggles. They make me who I am, and I am thankful. Very thankful.

I could be true to my over-sharing, rambling nature and go into detail of my struggles and my blessings, but do I really need to? We all face challenges. We all feel the thrill of success and the hurt of loss. We all have people in our lives that make them better, and some that don’t. We are all human, and though our experiences may vary, at the end of the day, we are all thankful for what we have and also for some of what we don’t. Life isn’t easy, but life is good. I am thankful. Very thankful.

On Friday, with my fridge brimming with Thanksgiving leftovers, I will be thankful for leftover turkey to throw together a simple lunch during a day of chores and errands. Poblano, ham and turkey quesadillas, quite thankfully, rock. I will serve them with some of the basic canned salsa that I preserved from our summer garden, but might add some chopped jalapenos to the leftover cranberry sauce, too. The roasted chiles meld with the cheeses and the saltiness of the cured ham and really kick up the turkey. I am thankful. Very thankful.

Poblano, Ham and Turkey Quesadilla


2 fresh poblano peppers
Olive oil
Mozzarella cheese, shredded (I used a mix of mozzarella and Monterrey Jack.)
Queso fresco, crumbled
Thin sliced deli-style ham
Sliced or shredded leftover Thanksgiving turkey
Flour tortillas
Unsalted butter

Preheat the oven to 400F. Place the whole peppers on a sheet pan and drizzle with oil to cover. Roast for 10-15 minutes until the skins are completely wrinkled and the peppers are charred, turning them occasionally. Remove the pan from the oven. Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes. Peel and seed chiles; cut into strips. On each flour tortilla, layer cheeses, ham, turkey, and poblano strips equally over one half. Fold the filled tortillas in half. Heat butter in a heavy skillet over medium heat. When the butter starts to bubble, add a folded tortilla and toast until the cheese melts and tortilla is crisp, flipping halfway through. (I covered skillet while first side was crisping to help hold in the heat to melt the cheese.) Repeat with remaining tortillas, adding butter to the skillet as necessary.


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