Chardee Macdennis: February 2012

Wednesday, February 29, 2012

Great Pacific Garbage Patch

I must say after watching this I don't think I will be ever throwing anything out of the car and I may start recycling again. This was heartbreaking!

Weather Wednesday

02-29-12

Harrisburg Ill.

Branson MO

Harveyville KS

Tuesday, February 28, 2012

Grandma,

I need to tell you I love you and you are still beautiful in my eyes. I know that you aren't your self anymore and that's Ok because I still love you the same. I hope you don't ever feel you have failed anyone because you did a perfect job as a mother,wife and grandmother. I feel honored to have had you as my grandmother, I cherish and hold close to those many beautiful memories you created for me. Thank you for everything you have ever done for me.Thank you for loving me and always being my comfort. You and Mom will always be the keepers of my heart.

Your granddaughter.

His Promise.

And all things you ask in prayer, believing, you will receive." - Matt 21:22

Beloved, if God so loved us, we ought also to love one another." - 1 John 4:11

Jesus Christ the same yesterday, and to day, and for ever." - Hebrews 13:8

Tuesday Quotes....

Monday, February 27, 2012

Brownie ”Kladdkaka”

10 tbsp melted butter
1 1/3 cups sugar
2 eggs
4 tbsp unsweetened cocoa
1 ½ tbsp vanilla sugar or 1 tsp vanilla extract
2/3 cups all purpose flour
Dash of salt

Do not use a mixer for this. You should hand stir all this together. First stir all the butter, sugar and eggs. Then add the cocoa, vanilla, flour and salt.

Butter and bread a 9” spring form pan and pour the mixture in there. It is ok that is doesn’t fill the full plan once it goes into the over it will spread out.

Bake in 400F for 25minutes. Do not over cook. It should be hard on the outside and sticky in the inside.

Let the cake cool and server with whipped cream.

The Best Minestrone

2 tbsp olive oil
1 ounce pancetta or bacon chopped (5-6 thin slices)
1 ½ cups chopped green cabbage
1 cup chopped onions (1 onion)
1 cup sliced carrots (2 carrots)
¼ cup chopped celery (2 stalks)
3 garlic cloves, minced
1 cup chopped, drained, canned plum tomatoes
2 quarts Chicken Stock
½ cup peeled, diced potato (2 potatoes)
1 ounce Parmesan cheese rind
3 ounces angel hair pasta broken into 2-inch pieces (about 3/4 cup)
½ cup drained chickpeas
½ cup drained kidney beans
1/3 cup basil pesto
1 tsp salt
1 tsp ground black pepper
Freshly grated parmesan cheese

Heat the oil in a soup pot over medium heat. Add the pancetta/bacon and cook until the fat melts, 3-5 minutes. Do not brown.
Add the cabbage, onions, carrots, and garlic. Cook until the onions are translucent, 6-8 minutes. Add the tomatoes and sauté another 2-3 minutes.
Add the broth, potato, and Parmesan cheese rind. Bring to as simmer and cook until the vegetables are tender, about 30 minutes. Do not overcook.
Meanwhile, cook the angel hair pasta according to package directions. Drain.
When the vegetables in the soup are tender, add the cooked pasta, chickpeas, and kidney beans.

Remove and discard the Parmesan rind.
Season the soup to taste with the pesto, salt and pepper.
Serve in bowl and sprinkle with cheese.

Enjoy!

Chicken Piccata

Yields: 4 servings | Prep: 20 minutes

2 boneless and skinless chicken breasts
8 Tbsp olive oil
2 Tbsp soy sauce
Salt
Pepper
1 egg
1/3 cup flour
1/3 cup bread crumbs
6 Tbsp butter
½ mushrooms sliced
1/2 cup dry white wine
3 Tbsp lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley

Some people cut their chicken breasts in halves horizontally but I like to pound them thin between two piece of plastic. Pound them with a meat hammer to about ¼” thickness. Then make three different bowls. First bowl put in 4 Tbsp olive oil, soy sauce, salt and pepper. This is just a quick marinade for some extra flavor. In the second bowl beat the egg. In the third bowl mix the flour and bread crumbs together.

Heat olive oil and 2 Tbsp of butter in a large skillet on medium heat. Then start making the chicken by dipping it in the first bowl, then the egg mixture and lastly in the flour/bread crumbs mixture and then right into the frying pan.

Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
Add the sliced mushrooms and 2 Tbsp of butter into the frying pan just used. Sauté the mushrooms for 5 minutes. Then add the white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken.
Serve with mashed potatoes!