MJ's Moderation

Salsa Rio Soup

An excellent way to use left-over chicken and lots of extras from your pantry.

INGREDIENTS:
2 cups pre-cooked & diced chicken
1 jar of medium salsa
1 large can of Niblet corn
1 can of black beans, drained
1 can Swanson Chicken Broth
1 cup water
1 small can of V-8 juice (6 oz.) - or 3/4 cup
1/3 cup finely chopped celery
1/3 cup finely chopped onion
1 clove of garlic, minced
2 tsp. butter or olive oil
2 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. ground black pepper
2 tsp. of fresh cilantro leaves - finley chopped (optional)
juice of 1/2 lime (optional)

Sautee onions, celery, and garlic in butter or olive oil in small skillet until tender.  Transfer to an electric crockpot -- or to a soup kettle on the stove. Place all other ingredients into pot and stir well.  Simmer on medium heat for 1/2 hour -- stirring occasionally.

Then turn to low and simmer for 3-4 hours.  If cooking on stove, check about every 20 minutes to make sure nothing sticks to bottom of pot.

Serve with a dollop of sour cream, some shredded Cheddar-Jack cheese, and a sprig of cilantro along with your favorite tortilla chips.  Keeps in refrigerator for  2-3 days.  Freezes very well - up to  3 months. 

Orange-Cranberry Loaf

Perfect for breakfast.
Sift together in a large mixing bowl:
2-1/4 cups all purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
3/4 cups granulated sugar
1/4 cup brown sugar (packed)

In a smaller bowl, mix together:
1 large egg, slightly beaten
1 tablespoon milk or half & half
2 tablespoons melted shortening (crisco)
3/4 cup fresh orange juice
grated zest of one orange

Stir wet ingredients into the dry ingredients until well blended.

FOLD IN:
1 cup raw or frozen cranberries - cut in half
1/2 cup chopped walnuts (or pecans)
1 soft banana, finely cubed.

Pour into two greased & floured loaf pans (or four mini loaf pans)
(Batter will not be deep - but will rise as baking.)
Bake at 350 degrees F. for approx. 40 minutes, or until a toothpick inserted in center comes out clean. (30-35 minutes for mini-loaves.)

Let stand for a few minutes - then remove from pans and cool on wire rack. When cool, wrap with waxed paper or plastic wrap. Quite tasty served with a softened cream cheese spread.  Freezes well.

Chicken Piccata

EEK. This is probably not the most appetizing photo, but trust me -- this fast and easy dinner is delish. Best made with very thin cutlets - I like to buy them already pounded, but you can easily do this yourself.  Just make sure you use high-quality, fresh chicken.

INGREDIENTS:

    * 4 - 6 chicken breast halves, boneless, skinless
    * 1/3 cup flour
    * 1/3 cup fine bread crumbs or cornflake crumbs
    * 1 teaspoon salt
    * 1/4 teaspoon freshly ground pepper
    * 1/2 teaspoon paprika
    * 1 tsp. fresh chopped lemon thyme leaves (or 1/2 tsp. dried thyme)
    * 3 tablespoons butter
    * 2 tablespoons olive oil
    * 1/4 cup shredded parmesan cheese
    * 4 - 6 thin slices of lemon
    * 2 tablespoons capers (optional)

SAUCE:
    * 1/2 cup chicken broth
    * 3 tablespoons fresh lemon juice
    * 1 Tbsp. flour

PREPARATION:
Put chicken breasts between 2 sheets of waxed paper or plastic wrap;
pound with kitchen mallet to flatten to at least 1/2-inch or thinner.

In a shallow bowl, combine flour, bread crumbs, salt, pepper and paprika & thyme;
dredge chicken breasts to coat well.

Heat butter and olive oil in a large skillet over medium heat.
Sauté chicken breasts in batches until crispy - about 4 minutes on each side.
Sprinkle each cutlet with shredded parmesan. Place on baking sheet and keep warm in 200 degree oven while making sauce.

To make sauce:  Drain off all but 2 tablespoons of fat from skillet.
Stir in chicken broth, scraping to loosen any browned bits from pan.
Combine flour and lemon juice until dissolved then add to broth & and heat until thickened.
Return chicken to the skillet with the lemon slices & capers (if desired) until heated through.

Garnish with fresh thyme sprig or parsley.  Serve with couscous and steamed broccoli.

Rex-Goliath Pinot Noir

As you can see, the label on this wine catches the eye. Yet, as we all know, an attractive/interesting label has absolutely ZERO to do with the quality of wine inside the bottle. 

That being said - I am happy to say that HRM Rex-Goliath's California Pinot Noir is a satisfying red wine at an attractive price.  [Read the legend of this 47 lb. rooster at their site.]

I paid $9.99 for this bottle at Sendik's.  A very light spice with a full-rounded blackberry nose make this a great wine with beef stew or roasted pork tenderloin.

Verdict: Certainly worth a test-drive (as long as  you don't leave home!) If I gave celestial ratings: 4 stars on scale of 5.