Sunday, August 21, 2011

Greek twist to chicken

Chicken Breast with Red Peppers and Feta:


  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon dried marjoram or thyme
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 2 (4-ounce) skinned, boned chicken breast halves
  • 1 teaspoon olive oil
  • Cooking spray
  • 2/3 cup red bell pepper strips
  • 1/2 cup vertically sliced red onion
  • 1/3 cup fat-free, less-sodium chicken broth
  • 1 teaspoon white wine vinegar
  • 1/4 cup (1 ounce) crumbled feta cheese, divided
  • Oregano (optional)


Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture. 

Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned. 

In another pan, add bell pepper, onion, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently. Spoon bell pepper mixture into a bowl; stir in 2 tablespoons cheese. 

Sprinkle chicken with 2 tablespoons cheese. Cover; cook over low heat 2 minutes or until cheese melts. 

Divide the vegetable mixture evenly between 2 plates, and top each serving with a chicken breast half. Garnish with oregano, if desired.

Blog Anniversary Dinner- Pork with Rosemary/Sage/Parm Crust and Lemon Risotto

 I finally was able to cook a meal with a dedication to the year one mark of Waxed Bean. Originally, I thought I would make a full meal of Amanda Hesser recipes, as a connection to the book that got me blogging. But I rethought the approach because this blog is about my cooking history and style and less about my life, like her book.

So, I decided to make two dishes that compliment each other and have a mark on this blog and my cooking style in general: one, a recipe from Amanda's book for lemon risotto and another, a recipe I have been making and changing since '03, from a recycled photocopy of Food & Wine magazine.

Pork chops with a Rosemary, Sage, and Parm crust:
4 pork chops, cut to 1/2 inch
1/2 c flour
2 t rosemary, dried and crushed
2 t sage
1/3 c chicken stock or white wine

Dredge the pork in the flour and herbs, coating all sides. Add to warm olive oil in a pan. Sear until brown, then flip. Once the second side is brown, add the liquid and let it reduce down.

Meanwhile, make a Lemon Risotto:
1 T olive oil
1 T butter
2 cloves garlic
1 c Arborio rice
5 c chicken stock
Zest of 1 lemon
1/4 c parm cheese

Add oil, butter and garlic to pan. Add in rice and coat for 1 minute.

Add the chicken stock by 1/2 cup increments until all the liquid is added. Halfway through the stock, add half the lemon zest.

At the end of the stock, add the remaining lemon zest and parm. Add a little S&P to taste.

A Wally Omlet

In April, we got a new cat from the shelter named Wally. And Wally, much like me, is fascinated with food. Only, Wally is borderline obsessed. He cries and runs in circles at meal time, he eats anything that falls on the floor, and lives on the kitchen counter if he isn't shooed off every 30 seconds. And, there have been more than 2 occasions when I have turned by back for one minute to find him licking butter off the counter, licking cheese off the salad, or sticking his face in my yogurt or soup, if I put it down for one second!

Today, he was just curious. Today, the most annoying thing about his presence was continuously keeping him back, and sanitizing everything insight, repeatedly! But, if the last photo says anything, it was a fun breakfast to make while JW slept the day away...

a kitty in the sink UNDER dirty dishes!

Walton Eggs

Since the last time I made this recipe it turned out a little too buttery, I decided to play with the ratios a bit.

Using the Julia Child "fork" that my
brothers gave me for Xmas!
For 6 people, I used:
7 eggs
1/2 c milk
1 t sugar

8 oz of Monterrey Jack cheese, shredded
4 oz of reduced fat cream cheese
16 oz of fat free cottage cheese

2 T butter
1/4 c flour
1 t baking powder

Since I was biking to a friends house, she picked it up the night before. So I baked it for 40 minutes at 350, and then she cooked it for 15 minutes more the next day. It was a tad wiggly still- but perfect on half a bagel with some bacon!


Being Resourceful

With a massive ground turkey recall, we threw out a few packages... but I did have a container of ground chicken- so I decided it was safe and wanted to make burgers.

I didn't have hamburger buns, however. So I took a hotdog bun, and folded it in half the opposite way- and it worked!

I topped the burgers with provolone, grilled onion, tomato slice, little mayo, ketchup and mustard.

I served sauteed swiss chard and diced sweet and red potatoes on the side!

Dealing with technology

Sorry for the delay in posting. A few weeks ago, I posted 5 recipes, and it is still loading on my phone. I was hoping not to re-post, and that one day it would come back from la-la land... but guess I need to stop waiting. However, you might need to... I don't know that I even can re-post- I have NO clue what I made now- as I had a hard time writing the 5 recipes then!

Chicken with Avocado- Mango Salsa and green beans, while on vacation


Some kind of pasta

Tuna and capers tomato sauce to serve with pasta

Herb-Parm crusted chicken with cous cous and peas

Wednesday, August 10, 2011

Crock pot lasagna!

This is the best way... only way... to make lasagna in the summer! Use this recipe: and build it in the crock pot- cook on high for 2.5-3 hours!

Wednesday, August 3, 2011

Shrimp provance and squash

Smashed squash
Dice 1 med onion and 2 yellow squash into chunks. Steam/boil for 5- 8 min. Drain, and smash. Add 1 T butter, 1/2 c milk, S&P.(parmesan cheese if you are like me.)
Shrimp provance
Boil pasta.
Saute garlic and onion in oil. Add 1/2 c white wine, 28 oz diced tomatoes, basil, thyme, salt and pepper. Cook 18 min uncovered. Add 1lb shrimp. And maybe red pepper flakes if you like.
Serve over pasta with parmesan cheese!