Smoked Paprika Chicken Wings with Courgettes


A quick, easy lunch of oven baked chicken wings and sauteed courgettes with onions.


Smoked Paprika Chicken Wings

12-15 large chicken wings, seasoned with salt, pepper, garlic powder and smoked paprika


1 1/2 tbsp butter

Dust the chicken wings with the flour.  Melt the butter in a roasting pan, then add the chicken wings, skin side down.  Bake in a 400 F oven for 25 minutes, turn, then continue to bake for another 20 minutes.

Sauteed Courgettes with Onions

2 tbsp butter

1/2 onion, thinly sliced

3 courgettes, sliced

Salt and pepper

Melt the butter in a skillet, then add the onion and saute until just wilted.  Add the courgette slices and season with salt and pepper, then quickly saute until the courgettes are crisp tender.





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Easter Sunday


Traditionally, our family always has ham for Easter.  I did briefly think about lamb, but was out-voted.  After I whined about the quality of the hams in supermarkets, my neighbor, Caroline, suggested I purchase my ham from the German butcher.  Great idea, but I ended up mind snatched and bought a half, spiraled sliced Hatfield ham from the Shur Fine market near Waymart, PA.


I like the fruit and vegetable sections at the Shur Fine and some of their meats.  However, they didn’t have an exciting selection of hams and I didn’t really know the brands, so I bought whatever.  The ham was okay but a little dry after heating and glazing.


I’ve always liked these pre-sliced hams, especially for buffet receptions.  So easy to arrange on platters and attractive with even slices.  Fabulous leftovers!


It’s the asparagus season and now is the time to buy while the stalks are young and tender.


Too lazy to heat up the grill, I crisp tender roasted the asparagus in the oven with garlic slivers and cherry tomatoes.


We ate quite of few of these directly from the roasting pan before serving.  I have to go back and get more before they turn woody!


The dessert was as simple as the meal.  Jade loved this:)

Roasted Asparagus with Cherry Tomatoes

4 garlic cloves, slivered

3 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1 tbsp lemon juice

2 bunches of young, green asparagus

15 cherry tomatoes, halved

Mix the garlic, olive oil, salt, pepper and lemon juice together.  Place the asparagus and tomatoes in a very large bowl, then pour the olive oil mixture over all, tossing to coat, then pour into a roasting pan.  Roast for 15-20 minutes in a 400 F oven, turning once after about 10 minutes.





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Beef Sirloin and Vegetable Stir Fry


If you buy a bag of carrots and end up with several, hidden in the middle of the bag, unattractive throwaways, it’s your own fault.  It’s like packaged rabbit; the head is sure to be there, cleverly hidden under the edible pieces.


I guess it’s my day for unsatisfactory vegetables; the Napa cabbage is ugly too; yellowish. But it’s okay, a colorful stir fry sorts it out.


I microplaned my ginger today because I remembered that I owned a microplane. Satisfying.


I was pleased with the flavor of the vegetables before I added the beef.  Vegetarians, this one’s for you.  For regular people too:)  When making a multi-course Asian dinner, this would be perfect for the vegetable course.


And if rice is not your “préféré” you can just add the beef and eat it like that.  I did.


Beef Sirloin and Vegetable Stir Fry

1 lb sirloin steak, thinly sliced

2 tbsp cornstarch

2 tbsp soy sauce

2 tsp sugar

3 tbsp peanut oil

1 inch fresh ginger, microplaned

3-4 cloves garlic, thinly sliced

5-6 scallions, diagonally sliced

3-4 whippy thin carrots, thinly sliced

1 large orange bell pepper, chaotically sliced

1 1/2 cups snow peas

1/4 napa cabbage, sliced

2 tbsp oyster sauce

2 tbsp peanut oil

Toss the steak with the cornstarch and set aside.  Dissolve the sugar in the soy sauce, then mix into the steak.  Cover and refrigerate for at least 2 hours.

Heat the peanut oil in the wok and add the ginger, garlic and scallions.  Stir fry briefly until aromatic.  Add the carrots and bell pepper and continue to stir fry for about 5 minutes until crisp tender.  Add the snow peas, continuing to stir fry for about 3 minutes.  Finally add the cabbage, stir frying until wilted.  Remove from the flame, stir in the oyster sauce and set aside.

In another skillet, heat 2 tbsp peanut oil to smoking hot, add the marinated beef mixture, quickly stir fry for a few minutes, then add to the vegetables.








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Poulet Curcuma


If you’ve ever wondered what the name for turmeric is in French, well it’s curcuma.  I wondered in France when I needed some for a recipe, bought a spice bottle that looked like turmeric, looking it up on the internet when I got home.  Whew!  I was right:)


I had some enormous chicken thighs in the freezer which I find somewhat better than the enormous, bizarre, fantasy chicken breasts that are everywhere here in the States.


I love putting together an impromptu meal when I have interesting, fresh colors.


And everything looks good in a tajine😉


Nostalgic for fresh coco beans, I opened two cans of Bush’s cannellini beans, added sauteed onion, tomato, mustard and a little sugar.


Back in the day whenever I would read about some Brit eating “beans on toast”, it was difficult to wipe the sneer off of my face.  I guess it depends on the beans😉


Good and simple.

Turmeric Chicken

6 chicken thighs, skin on


Piment d’espelette

Salt and pepper

1 tbsp butter

2 tbsp olive oil

1 large onion, cut into eight wedges

1 large leek, sliced

1 large red bell pepper, coarsely cubed

4 garlic cloves, thinly sliced

3 tbsp white wine vinegar

1 tbsp red peppercorns

2 bay leaves

Season the chicken with turmeric, piment d’espelette, salt and pepper, heat the oil and butter in a tajine, add the chicken and brown on both sides.  Remove and set aside.

Remove all but 2 tbsp of the fat from the tajine,  add the onion, leek, bell pepper and garlic, then saute until the vegetables are crisp tender.  Stir in the vinegar, peppercorns and bay leaves, sauteing for about a minute.  Gently stir in the chicken thighs to coat with the vinegar mixture, then place the chicken, skin side up, on top of the vegetables.

Place the uncovered tajine in a 400 F oven for 30-35 minutes.






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Omuraisu is a Japanese omelette or, deconstructed, fried rice wrapped in an egg omelette. Ketchup is traditionally added to the filling and used as decoration for the top.  However our family, not being anywhere near Japanese, thinks that ketchup is only for french fries. My husband did grow up pouring ketchup over his mother’s meat loaf but I can understand the necessity😀


Although I made omuraisu for our son’s bento box, this is an easy, delicious, filling meal that can be made at anytime with leftovers from the refrigerator.  I used leftover rice, sesame chicken and sauteed peppers.  This is not the same thing as putting rice in burritos, omuraisu is supposed to have rice in it.  My recipe makes enough for several omelettes or can be eaten alone.


I filled the top container of the bento with leftover noodles and curry, pickled zucchini and a tomato and cheese salad.


1 tsp vegetable oil

1 tsp sesame oil

1 cup cooked meat

1 cup cooked vegetables

1 1/2 cup cooked rice

1 tbsp chili garlic sauce

2 tbsp soy sauce

1 1/2 tbsp water

1 tbsp vegetable oil

2 eggs, well beaten

Heat the oils together in a non-stick frying pan, then add the meat and warm for a minute or two.  Stir in the vegetables, rice and continue to warm for another minute.  Stir in the chili garlic sauce, soy sauce, water and mix well.  Take off the flame and set aside.

Heat the 1 tbsp of vegetable oil in a medium sized, non-stick skillet then add the eggs spreading them over the pan until you have a flat, partially cooked omelette.  Add some of the filling to the center of the omelette, fold the sides over the filling and flip the whole thing over with a spatula.  Allow the omelette to set over the flame for about 2 minutes. Decorate with a squirt of chili garlic sauce, serve or load into a bento box.



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Pork Chop and Turnip Curry


From time to time when we are in the supermarket, my husband calls my attention to Glutton Man, thick pork chops.  Apparently, some time in his life he had one of these 1 lb babies, stuffed with bread crumbs, served to him.  It must have been unforgettable, in a good way, because after almost 40 years of “falling on deaf ears” he has not given up suggesting that I make some of these monstrous, mounds of overkill.  That’s why I found 2 of them in the freezer.  There could be more!


They really do weigh a pound a piece!  How much must they weigh after the bread crumbs are added!?  That’s a mystery I’ll never unravel😀


There’s a lot you can do with 2 lbs of pork that doesn’t involve bread crumb stuffing.  I decided to make an easy curry with Madras powder and some advanced, middle-aged turnips from the refrigerator vegetable crisper.


The curry was a perfect addition to my son’s bento box of black rice noodles with peppers and onions, and sesame chicken.


Pork Chop and Turnip Curry

(2) l lb thick pork chops, boned and cut into cubes

Salt and pepper

2 tbsp olive oil

6 small turnips, cut into cubes

1/2 onion, sliced

1 1/2 tbsp Madras curry

1 bay leaf

14 ounce can Vietnamese chicken broth

Season the pork cubes with salt and pepper, then lightly brown in the olive oil, remove and set aside.  Add the turnips to the pan and lightly brown.   Add the onion slices to the pan and  saute until the onion is soft.  Add the curry, then stir and cook for about 2 minutes. Add the pork, bay leaf and broth, bring to a boil, then lower to a lively simmer for 30 minutes, stirring occasionally.  Serve with rice.





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Grilled Honey Mustard Corned Beef with Colcannon



Scranton, PA “had the Irish in” yesterday, featuring the annual St. Patrick’s Day Parade, corned beef, cabbage and sanctioned binge drinking.  Although Scranton is a mere 35 minutes from Honesdale, we chose not to attend the festivities, graciously ceding the road to the numerous drunken accidents and their victims whose detritus was still on display this morning.  The Sunday mass fairly echoed in the poorly attended church service this morning:)


Sunday lunch was a variation of the traditional boiled dinner of corned beef and cabbage; grilled honey mustard corned beef, colcannon and herb roasted broccoli and cauliflower.


I enhanced the colcannon with crisp bacon ends because I could and they were in the refrigerator.


The cauliflower and broccoli were mixed with olive oil, fresh oregano, salt and pepper.


Kenny joined us for lunch and a little archery in the yard with his cousins.


Last night I ground the spices that came in the corned beef package, mixed them with a little olive oil, brushed the mixture on the meat, wrapped it in plastic wrap and refrigerated it overnight.


A little open face sandwich with roasted onion.




Grilled Honey Mustard Corned Beef

4 lb corned beef brisket with spice packet

2 tbsp olive oil

1/2 cup water

2 tbsp melted butter

2 tbsp honey

2 tbsp mustard

Remove the brisket and spice packet from wrapping.  Rinse off the meat and pat dry. Grind the spices, mix with the olive oil, then brush on all sides of the meat.  Wrap the spiced brisket in plastic wrap and refrigerate overnight.

Prepare a water tight aluminum foil tent, place the brisket inside, then pour in the water and seal.  Preheat the grill to at least 500 F, turn off half the burners and place the aluminum foil wrapped brisket on the cold side.  Grill at 400 F for 2 hours, top down.

Mix the butter, honey and mustard together in a bowl.  Remove the brisket from the aluminum foil, place directly on the cold side of the grill, brush with the honey mustard mixture and continue to grill at 400 F for another hour, brushing every 15 minutes with the honey mustard mixture.









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