I did take a picture walking out because I loved Chris and my new shoes!

I had to take a pic of their van.  They sponsor a lot of running events
in Memphis and the van is usually there.

Sunday, February 6, 2011

I don't post many non-food items but I would like to give a shout out to a fabulous running store in Memphis.  Yesterday before going to Iris, we rolled into Breakaway on Union Ave.  We were immediately welcomed and helped by Chris.  He was so nice and informative to my foot problems.  He fitted me with a new pair of shoes that I need to break in before the Little Rock Relay Marathon on March 5.  They were super nice and the manager Barry said I could bring the shoes back within a month of wearing them if they didn't fit.  Now I'm not sure you can do that with any other shoe store, amazing.  Just a shout out to this store, Barry and especially Chris who got 6 pairs of shoes out to try on.  When I made a low blow to a pair of Nikes, he took it kinda hard since he is a total Nike convert.  Chris was fine with my choice of New Balance.  I need to report on them after the race.  Kara and I also raided the 40% off rack where I found a shirt and some 50% off wool socks.  Next time you need a pair of shoes go to Breakaway Running and ask for Chris or Barry.

Breakaway Running, 1997 Union, Memphis, AR 38104, 901-722-8797  http://www.breakawaymemphis.com/

Chicken Parmesan, Birdeye

I just love Chicken Parmesan...

The cookbook

The easy sauce you have in your pantry...

My half chicken breast with sauce and Asparagus

COCO with BFF Tess Boone (who's been in CoCo's classes off and on since Kindergarten
having fun with Biscuit and our new foster dog Trixie (or puglet)

Friday, February 4, 2011

I just love this recipe from my favorite Italian cookbook, Italian American Cooking by Lidia Matticchio Bastianich.  It's super easy to make and is ready in under 30 minutes which I love.  Time is an important part of my life...evenings are spent reading, doing math practice, social studies and Chloe has a science project due next week about one of our ecosystems, wow!  Chloe's having her best year yet and I attribute it all to her teacher Erica Bentley.  I hope all my friends' kids get her for 4th grade, she's the BEST!  My fourth grade year was such a bore compared to today but it was when my bff Wendy and I met.  Mrs. Kennamer was a great teacher at Britton Elementary in Oklahoma City.  Good memories!

Ok, I've of course modified this recipe to cut some of the fat and step up the seasoning. You'll love this recipe and you probably have the ingredients on hand or use a substitution.

Chicken Parmesana, New-Style

"This is a more contemporary version of one of the standbys of Italian-American cooking.  Instead of coating a thin, breaded and fried chicken cutlets with tomato sauce, I like to top a chicken thigh with sliced fresh tomatoes and slices of fresh mozzarella or Fontina cheese.  A lite sauce made with fresh tomatoes and basil finishes the plate.  Fontina is a mellow, lightly aged cow's milk cheese that melts beautifully.  Take the time to search out Italian Fontina, you'll appreciate the creamy difference.  You can prepare this dish using veal or pork."

4 boneless, skinless thighs or breast halves (I always use only 2 organic, skinless breasts)
salt
pepper
All- purpose flour
3/4 C. seasoned breadcrumbs
(I add: 3/4 C. Parmesan)
2 large eggs
1 C. vegetable oil, I use grapeseed
3 ripe plum tomatoes, I didn't have in season tomatoes
6 ounces fresh mozzarella or fontina cheese, I use grated part-skim mozzarella

(I'm adding this:  Cook angel hair pasta according to package directions, set aside)

For the sauce:
1/4 c. olive oil
6 gloves garlic, peeled
8 ripe tomatoes, peeled, seeded and chopped, I used 28 oz. can diced tomatoes in juice
1/4 c. fresh basil, I used 2 T. dried basil

Using boneless chicken breasts, cover with plastic wrap and pound lightly with the smooth side of a meat mallet to an even thinness.  Don't over pound the chicken or they will shred and be difficult to bread and cook.  Season with salt and pepper.  Spread the flour and breadcrumbs/Parmesan on separate plates.  Beat the eggs in a wide dish until blended.  Dredge the chicken in flour to coat lightly and tap off excess flour.  Dip the thighs in the egg, letting the excess egg drip back into the bow.  Transfer the chicken, one piece at a time, turn to coat in bread crumbs patting gently and making sure that each chicken breasts is well coated with bread crumbs.

Heat the vegetable oil in a wide, heavy skillet over medium-high heat.  (I use an electric skillet)  Fry the two chicken breasts until golden on both sides and cooked through, about 8 minutes.  Remove to paper towels and drain.  Add mozzarella on each chicken breast and cover.

The sauce:

Heat 3 tablespoons of the olive oil in a wide skillet.  Whack the garlic with the side of a knife and drop them in the oil.  Cook, shaking the pan until golden brown, about 2 minutes.  Carefully add the tomatoes in juice and season with salt and pepper and cook until lightly thickened, about 10 minutes. 

To serve:  Top cooked pasta with sauce and half a chicken breast.  Top with fresh basil (when in season) and freshly grated Parmesan cheese.  (I use the left over chicken breasts later in the week in wraps or as a half Parmesan sandwich topped with sauce, delicious as left overs!)

Restaurant Iris, Memphis

Kara and I loved having Joy Shepherd ride with us to dinner
(and she didn't complain when we were in Break Away Running
for 30 minutes shopping for new shoes and their sale rack)

The outside of the restaurant (it is in a house)

  

Our table at Iris...Beth and Stan Bradshaw, Sarah Jane and Cade Martin,
Tara Burton, Jimmy Huff, Beth Malone, Joy Shepherd, me and Jackie

I just love that Tara Burton could walk home,
she lives in the neighborhood!



Ashley Boeckmann King, Chef Kelly English and Beth Malone...
All Ole Miss graduates...how fun is this Kara?

The second of our three tables...Kyle and Cecilia Killough,
Chuck and Lisa Blanton and Martin and Kara

Our third table...Becca and Neall Jackson and Ashley and Jon David King

Saturday, February 5, 2011

Kara has wanted to go to this restaurant and invited our extended biking family to come with.  We were overwhelmed by this modern, sophisticated restaurant situated in Memphis' Overton Square.  We had to take the 5:30 reservation time slot to seat our party of 20 which worked out perfectly.  We had a wonderful waiter Jeff, that covered all the menu items in detail and gave us his recommendations as well.  We were offered a cocktail or glass of wine when we were seated, Cecilia insisted I try the champagne cocktail called a French 45.  You all know I don't drink cocktails or spirits but I did go out on a limb and order one up without the simple syrup.  It was super lite and I loved it.  It was just Champagne and gin.  Jackie had an Abita Amber and was particularly cocky of the fact that Abita was the only beer you could order (he has an eternal love affair with Abita Springs and spends a lot of time during our annual New Orleans trip getting his seasonal Christmas Ale for Kara and I's party).

While ordering dinner, I felt a little influenced by everyone around me to order an appetizer which is totally against my rules.  Jackie didn't want one either but I feared I'd make a mistake by not trying one at this new, hip restaurant.  I asked Jeff to get us his favorite and he insisted on Rod Bailey's Ravioli, which on the menu was described as "neola" brown butter and mushrooms.  I must back up and report that the waitstaff kept serving crusty french bread during our cocktails and ordering and Jeff recommended that we dip our bread in the ravioli sauce and we did...whoa, that was good advice, it was delicious.  The ravioli was huge and we split it and enjoyed the sauce and bread. 

For dinner, I had the redfish because Jeff said it was his pick for someone who liked spicy food.  He ordered it up with an extra spicy request for me and it was perfect.  Just the right size, delish.  Jackie ordered the Surf and Turf, which is described as new york strip steak, medium rare, stuffed with fried oysters and blue cheese.  It was a huge helping and he loved it and remarked how ordering something like this reminded him of Benton and Alexis' past ordering at the infamous Powerhouse Seafood restaurant in Fayetteville. About 17 years ago Benton, in his drunk ordering way, got the surf and turf for he and his date Alexis, when she totally didn't like lobster.  It was another memorable time with Benton.  We also rehashed Jackie getting banned from the bar for ordering his table drinks.  Fun memories.

This evening and meal couldn't have been more perfect so I hesitated on dessert because I didn't want to get disappointed.  I finally decided to get the bread pudding and split it with Jackie.  It was unbelievable and the coffee with chickory hit the spot.

Oh Restaurant Iris, an unbelievable, fresh restaurant and menu with an equally, fabulous chef Kelly English, who is from southern Louisiana.  I took a picture of our two Ole Miss alums Ashley Boeckmann King and Beth Malone with the chef.  He was gracious to come out of the kitchen 3 times to visit with our huge party.  Restaurant Iris is a must restaurant.  Open since 2008, I see this establishment as not only a regional best but an American Icon restaurant.  Yes, I just coined that phrase.  Make sure you get to this restaurant and let me know what you think, you won't be disappointed.

Restaurant Iris, 2146 Monroe, Memphis, 901-590-2828.  http://www.restaurantiris.com/

Chicken and Rice, Birdeye

Notice I just topped with the half stick butter on top,
skipping half the fat called for in the recipe

The cover of this cookbook that I cherish for my New Year's Day
Hopping John, Lemon Squares and this recipe (and tons of others to try)

 Wednesday, February 2, 2011

I had planned to tell you guys about my favorite Italian recipe today (from Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich, who I discovered on PBS, during those breast feeding months with Chloe 8 years ago...tears...not yet!) so you'd think I wasn't some Southwestern, Terry Conlan freak that I am.  But after school, I told Chloe we'd make Lidia's Chicken Parmesan and she said and I quote, "Ughhh...what is that rice dish with the yummy (yes she said yummy) rice and white chicken?"  Well it is from a fabulous, local cookbook, Memories of an Arkansas Farm Family by the Otis Adams, Jr. Family right here in Cross County and just right up the road from Birdeye.  BTW (by the way), I love Otis and Glenda Adams, they are the nicest, most southern, local family you can get.  They are super, duper nice, involved in their community and just genuine all together.  I was given this cookbook as a wedding gift from Mary Anne and Norris Cruthirds (I think).  I served it tonight with asparagus and peas (I need some green people...)  So here it goes...

Easy Chicken N Rice

6 chicken breasts ( I use two, hormone free-organic breasts cut in half for 4 pieces)
1 can each: Cream of Chicken, Mushroom, Celery Soup
1 can water
1 stick margarine (who uses margarine?  that's some bad junk!  I use half a stick of unsalted butter)
1 big cup of uncooked rice (I use organic, basmati rice)

Mix and heat soups, water and half of margarine and add rice, cook for 20 minutes.  Lay chicken in a butter casserole dish skin up (I always, always use skinless and never butter, use non-stick cooking spray to cut fat and calories).   Pour in the rice mixture and the remaining margarine on chicken.  Bake at 325 1-1/2 hours, covered.

I just love the smell of our kitchen when making this Adams' classic.  You've gotta try it with a green salad out of the garden (when it's warmer!).

Pueblo Pork and Red Bean Chili

Winnie Bob's Weeping Cherry Tree in winter

For the first time EVER, I pulled a "Food Network", I measured out everything in little bowls before starting the recipe and it was a great thing, I plan to do this again, it really helped with clean up and time.

My mouth's watering right now...the key to this chili really is the cilantro, diced red onion and avocado...delish!

Chloe with Whit and Stella during the Birdeye Blizzard,
we got 4 inches and school was in the next day, amazing!

Friday, January 21, 2011

I shouldn't admit that I spent a couple hours reading cookbooks and watching Food Network today looking for a recipe to cook the pork tenderloin I bought on sale a few months ago.  It was a toss up between Sweet and Sour Pork or this great recipe for chili out of my favorite cookbook, Fresh.  Jackie had a different take on the recipe.  He said, "I like chili the old way.  You don't mess with a good thing."  I blasted back that that's like saying not to change my cotton socks to his new smart wool socks that he raves about being able to wear them for a week and not stink (which he does all the time).  Anyhow, we both liked this recipe, Jackie not as much as me, and I'm excited about the amount it made so I can pull it back out in a few months and we can rehash our smart wool comparison.

I've said it before and I'll say it again, Terry Conlan is a genius!  Kara is going to Lake Austin Spa in March....I'm gonna have to see if I can make it happen and try to meet him...we'll see.

Pueblo Pork and Red Bean Chili, Terry Conlan

"Many macho Texas "chili heads" insist that the real thing must be made with beef, and lots of it and no beans.  Just sear up a couple pounds of steer, throw in some onions, a bunch of chili powder, water and tomatoes and let 'er rip.  In New Mexico, however, pork is at least as likely to be the meat of choice and beans are welcome.  Using leaner cuts, like the loin, can produce a steaming bowl of red that sticks to the ribs and satisfies while keeping the fat and meat intake at reasonable levels.  A little bit of crisped, natural bacon provides a lot of flavor and not as much fat as you might think (1-1/4 grams per serving.)  The coffee rounds everything out with a slightly bitter, toasty undercurrent that plays against the sweetness of the tomatoes and pork.  Score one for the neighbors."

4 slices all natural, nitrate free bacon (I used regular bacon)
4 t. olive oil
24 ounces pork loin, trimmed and cut into 3/4 inch cubes (I used a 27 oz loin and it should be cut into 1/2 inch or less pieces)
salt and pepper to taste
3 C. diced onion
2-3 serrano chiles, seeded and minced (I used 6 and left the seeds in)
6 cloves garlic, minced
1/3 C. chili powder
1 T. ground cumin
2 t. oregano
1/4 t. cayenne
2 C. beef stock
1 C. coffee
1 C. water
1 28oz can crushed tomatoes with puree
6 C. cooked red beans (I used 2 cans light red kidney beans, 1 can chili beans and 1 can pinto beans all drained)
6 T. chopped red onion
1/4 C. chopped cilantro
1/4 C. diced avocado (I used a whole one)
8 lime wedges (I omitted this)

Cook the bacon in a heavy skillet over medium-high heat until crisp.  Drain, blot dry and crumble; set aside. (I microwaved and drained on paper towels) Discard the grease from skillet and add 1/2 the olive oil and return to medium-high heat.  Season the pork with salt and pepper and add to skillet and brown on all sides.  Remove the pork to a plate, cover and keep warm.  Add the remaining olive oil and onion to the skillet and saute until the onions turn golden.  Add the chilies and garlic, cook for 30 seconds stirring constantly.  Add the spices and cook for 30 seconds then add the stock, coffee, water tomatoes and pork.  Simmer until the pork is tender, add the beans and cook until heated through.  Taste and adjust the seasonings.  Serve garnished with red onion, cilantro, avocado and a lime wedge. 

Nutrients per serving Cal 453, Prot 36 gr, Carb 50 gr, Fat 9 gr, Sodium 451 mg.

I'm looking forward to reporting on this recipe when I bring it back out for round two.

Chicken Chorizo and Potato Quesadillas, Birdeye

Sledding with cousins Whit and Stella

Notice the 4 snowmen, Chloe in the red scarf, Whit's standing
in front of his snowman, Stella's snowman is holding the rope to
Auggie on the sled...how sweet and thoughtful of Chloe's design

The Salsa, so good!

If this photo could just have a scratch and sniff,
it made my house smell so good...look at all those spices...



This picture of the quesadilla doesn't do it justice,
and that sour cream wasn't fat free, just light



My girls agree with me that it's too stinking cold outside...

Tuesday, January 11, 2011

Brrr...baby it's cold outside.  I woke up to 15 degrees this morning!  It's so stinking cold that my girls won't get outta their house, they stay hovering in a corner.  They are also protesting giving us any eggs, it's been two weeks so far.  During the winter, chickens molt which is when they get new feathers and take a hiatus from their reproductive cycle.  I'm already looking forward to spring for the warmer temperatures and for the girls to go back to laying a dozen a week.

For dinner tonight, I happened to have almost all the ingredients for a recipe in Terry Conlan's cookbook, Fresh, from Lake Austin Spa.  The spicy rub that goes on the chicken was so divine that Stella, my three year old niece, came over and said, "what is that Aunt Keeli?"  It smells so good while cooking, your house will fill up with garlic and chili powder aromas, yummy.  You'll see my substitutions below.  I think Kara and I need to go to Lake Austin Spa so I can meet this legendary chef...

I added pictures of Chloe, Whit and Stella over yesterday when school was out for our 4 inches of snow.  They built snowmen for all of them.  Jackie and Chloe put the blow-up mattress in the living room in front of the fire Sunday night when our second heat unit was on the outs.  Chloe loves a mattress "bunkin party" with her dad.  It wasn't such a thrill getting her up for school this morning but we made it.

Chicken Chorizo and Potato Quesadillas, Terry Conlan

"Quesadilla translates as "little cheese thing, " and although there is a bit of cheese in this recipe, it's the substitution of lean chicken breast for pork in this warm, pungently spiced Mexican sausage filling that provides the missing link.  Try one, accompanied by our avocado salsa and a dab of fat free sour cream, if desired, for breakfast, lunch or dinner."

1/2 pound ground chicken breast, I used two large boneless skinless breast cut in thin strips
2 T. chili powder
1 small bay leaf, ground in a spice grinder, I just crushed it up with my hands
1/2 t. ground cinnamon
1/4 t. dried oregano, thyme and ground marjoram, I did 1/2 t. each because I didn't have the marjoram
1/8 t. each ground cloves and salt
1 T cider vinegar
1 C. diced and peeled potato
2 T. canola oil, I used olive oil
1/2 C. each diced onion and shredded reduced fat cheddar cheese, I used regular colby jack
8 corn tortillas

The Salsa

1/2 ripe avocado, I used the whole thing
1 large garlic clove, minced, I used 2
1/2 C. cilantro, chopped
1/2 serrano chile, minced, I didn't have this so I used 1/4 C. chopped japs from the refrigerator
2 t. fresh lime juice, I used the juice of an entire lime (can you tell I don't like to waist?)
1/8 t. salt
1/4 C. water, I didn't add this

Combine chicken, all spices and vinegar in a bowl, mix well.  Boil the potato in lightly salted water in a saucepan until tender and drain.  Heat 1 teaspoon oil in a nonstick skillet over medium-high heat.  Saute the chicken mixture, stirring to break up the pieces until the chicken is almost cooked through (now I cooked my chicken all the way through because it was thicker).  Add the potato, onion and remaining oil, cook until the potatoes begin to brown.  Remove the heat and mash the mixture.  Top each of the 4 tortillas with an equal amount of chicken mixture.  Top with cheese then another tortilla.  Spray a griddle or nonstick skillet with nonstick cooking spray.  Cook the quesadillas over medium heat until both sides are crisp, turning once.  Combine the avocado and all ingredients in a blender and puree.  Cut quesadillas into wedges and serve with avocado salsa.  Yield: 4 servings

Per Serving:  338 calories, 21 gr. Protein, 38 gr. Carbs, 13 gr. Fat (there's more if you use that whole avocado), Sodium 304 gr.

Ok..I just had one left over for lunch today and it was excellent reheated!  WOW!

Hummus, Birdeye

Jackie and I with cousins Counts Louise and Stephen Shanks
and John Dalton at Sam and Jessica's reception

Sunday, January 9, 2011

Happy New Year!

Gosh, we just came home from Northwest Arkansas for a wedding (Sam Stacy's was so, so nice and the reception is on my top 5 list), I walked in the door and got going on making this Hummus recipe out of my favorite cookbook in all the land, Fresh, from Lake Austin Spa.  I think I've said it a dozen times, but Terry Conlan is a genius!  Becca Jackson, fellow biker and triathlete, really got me going on Hummus this year.  On several of our biking trips, she'd bring Hummus either homemade or store bought from our fabulous local grocery store, Hay's.  It's so healthy and some fellow culinary blogs recommend using Hummus instead of mayo to cut the fat and calories.   Thank you Becca for turning me on to this easy dip!

I considered taking a photo of the Hummus but no mater what I do, it would look terrible because Hummus just looks bad and bland, but tastes so great!  I added a picture from the wedding reception at the Fayetteville Town Center. 

Hummus, Terry Conlan

"Along with tabbouleh, hummus is probably the Middle East's most famous food export, and deservedly so.  It is, quite simply, "sustenance" in most positive sense of the word.  Tahini (sesame seed past) is now available in many American grocery stores or at any Mediterranean specialty food stores.  Stir the tahini before using it and store as you would peanut butter.  The amounts of lemon, garlic and spice are a highly individual matter.  Feel free to adjust them to your taste."

15 oz. cooked chickpeas (gartbanzo beans)
2 T. tahini
1/2 c. water
1/4 c. lemon juice, I used the juice of one whole lemon
2 garlic cloves, minced, I used 3
2 T. chopped fresh parsley, I used 3
1/8 t. cayenne, I used 1/2 t.

Place all ingredients in a food processor (I used my fancy new blender from Jackie) and process until smooth.  Transfer to a serving bowl and chill.  Serve with wedges of pita or vegetable sticks.  (I used pita chips).  Yield 48 (1 T) servings.

Nutrients per serving, Cal 19, Protein 1 gr, Carbs 3 gr, Fat 1 gr (but how can that be when Tahini says it's 17 grams per tablespoon?), Sodium 1 gr.

I love, love it!  It's so easy and I had my kitchen picked up in no time!