Quarantine at Home Series: Chicken Cornbread Casserole

      By this time most folks just want a simple meal that includes ingredients available around the house or at the local store. By now most of us are way past fancy and eclectic dishes and crave the simple comfort food style meals we grew up with.
      The next dish in my series is a country classic, easy to make at home any time of year.  All of the ingredients are easy to obtain anywhere resulting in a delicious meal.  Enjoy.

4 cups crumbled cornbread (I use Jiffy cornbread mix, another reason to save leftover cornbread)
chopped celery, onions, bell pepper to taste
1 1/2 cups chopped chicken (I use chopped/trimmed chicken thighs as it doesn't dry out)
1 can cream o' chicken soup
1 1/2 cup chicken broth
1 cup grated cheese of choice

Boned and then chopped. Be sure to get most of the skin fat off.

Save that day (or two) old cornbread

Even though the recipe didn't call for it, I simmered my chicken in a skillet till no long pink.

Mix all the ingredients into a greased 9" x 13" baking dish and let it rest 30 minutes.

Nearly the rest of the ingredients, except the cheese.  It's pretty simple. 

Mixed and letting set up for 30 minutes before baking

Bake at 350F for 30-45 minutes.  Although it needs nothing, serve hot with a salad.  This meal defines comfort food, ABSOLUTELY DELICIOUS. 

Enjoy anytime of year

"I like chicken a lot because chicken is generous...it is obedient.  It will do whatever you tell it to do." 

Maya Angelou

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Quarantine at Home Series: Venison Poutine

     Well, summer is nearly upon us and the quarantine remains. Life may or may not change much this summer except the BBQs and bonfires will be limited to our family only.  We don't camp in the summer as we are on the road in the RV nearly 6 months each winter anyways.  We are determined to make the best of it.  This doesn't change our lifestyle much unless we go to the store.  Still too many folks NOT WEARING MASKS in our town.
      This is a uniquely Canadian favorite.  We tried it at a roadside stand along the ALCAN Highway 6 years ago on our first trip to Alaska.  Made to be roadside finger food, it is delicious.  Some call it the National Dish of Canada.  It has all the 'right stuff':  venison, French fries, cheese curds, and gravy.  It's a pretty easy meal to put together when you don't want leftovers and there is just the two of you.  Although this is prepared with venison you can use nearly any meat you wish.

1 pack of frozen French fries
cheese curds
1 pound of venison (or your choice of meat)
1 cup brown gravy
1/2 cup green onions, chopped

      Season your meat with choice of rub.  Slice into thin strips.  I like either Adolphs, Lawry's, Cavender's, or even a bit of nutmeg.  Sear in hot skillet over medium high heat for 2 minutes per side.  Remove to platter to rest.

Simmering seasoned venison

      Prepare your FF, I like to use my air fryer.  Time completion to be done with the gravy.  Make your gravy with either the bits and pieces and drippings left in the frying pan or a commercial mix in a small separate sauce pan; simmer.  When the FF are done, toss them with the cheese curds while hot so they begin to melt.

Mixing fresh hot fries and cheese curds

      Plate the FF and curds.  Arrange the sliced steak on top and cover everything with gravy.  Top with green onions and serve.  Cold beer works very well.

Plated and ready to YUM

"Poutine is actually Quebec slang for a mess"

Unknown

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Quarantine at Home Series: Creamy Garlic Sea Scallops

      By now the mandated "Shelter in Place" quarantine is beginning to tire many of you to a serious level.  I don't have any easy answers to the lack of income, recreational restrictions,  and peace of mind.  Some of us question our leaders and the entire situation, but I do know that as a community we are capable of overcoming this due to what I read on social media.  Like it or not the alternative literally risks your family and our community as well.  I don't want to pass the summer away online with just recipes, but if the quarantine isn't lifted then there isn't much write about except my butt in the garden or mowing the Ponderosa.  Don't misunderstand me; the projects around here are getting done with the late spring weather permitting.
      We love seafood, but Barb isn't fond of the texture of scallops.  Actually just a big clam I love them, especially the Sea Scallops, much bigger.  Usually always sautéed, they do very well in a light white wine or butter sauce.  This is my favorite as long as they still get seared marks on them.  If you don't have access to sea scallops, then bay scallops will do or even shrimp.

2 TB olive oil (I like extra virgin)
1 pound sea scallops
2 TB unsalted butter, divided
4 large garlic cloves, minced
salt and fresh ground black pepper
1/ cup dry white wine or chicken broth
1 cup cream (or for lower fat used evap milk)
1 TB lemon juice
1/2 cup chopped parsley
1 pack of linguine or choice of noodles or pasta

     Thaw scallops if needed.  Thoroughly pat dry with towels. Heat olive oil in a large pan or skillet over medium high heat.  Add scallops in a single layer without crowding the pan.  Season with salt and pepper to taste and fry 2-3 minutes on one side.  This should produce a golden crust when flipped.  Flip and fry again for another 2 minutes.

Sautéed' sea scallops in olive oil

     Remove from skillet and transfer to plate.  Melt 2 TB of butter in the same pan, scraping up any browned bits left over from the scallops.  Add the garlic and cook until fragrant.  Pour in wine and bring to a simmer for 2 minutes or until wine reduces by half.  Add cream and allow to simmer until slightly thickened.

Simmering cream sauce

     Remove skillet from heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.

Warming scallops with sauce

     Serve with your choice of noodles or steamed vegetables. Linguine or rice works for me.

Bon apatite

"Most seafood should be simply threatened with heat and celebrated with joy"

Jeff Smith

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Quarantine at Home Series: Dorito Taco Salad

      This is the first in my series of 'what to eat when you're home quarantined'.  I'm very sure most folks have a vault full of delicious recipes, but I just want to throw a few more out to consider.  I know that many folks in our community post recipes and since we're all in this together will spur even more contribution.  We try to do salad night about once every week to 10 days.  It makes for quite the mix n match challenge.  All greens, lots of meat, seafood, antipasto, fruit, whatever.....it's all good.  This one came across Facebook a month or two ago and I loved it so much I had to save it.  A good light summer meal, but delicious anytime

DORITOS TACO SALAD

1/2 cup ranch dressing
1/4 cup salsa (your choice of heat)
2 tsp mayo
2 tsp  adobo sauce (from 4 oz. can with chipotle peppers)
1 pound ground beef or venison
2 TB taco seasoning
3/4 cup water
1 head iceberg lettuce, chopped
1/2 green bell pepper, chopped (you may use chopped green chilies as well)
1/2 cup black olives, chopped
1 tomato, chopped
1 can kernel corn, drained
1 can black beans, drained
1 cup pepper jack cheese, shredded
2 cups Nacho Flavored Doritos, coarsely crushed

      In a small bowl whisk together the mayo, salsa, and adobo sauce for the dressing. Cover and refrigerate.

Whisked dressing

      In a large skillet brown beef and drain.  Add taco seasoning and water.  Simmer 5-7 minutes.

….and of course the simmering beef n taco seasoning

      Remove to cool.  Let it cool 10-15 minutes before adding to salad.  In a large serving bowl add the lettuce and top with pepper, tomato, black olives, corn, black beans, and cheese.  Add the beef mixture last.

The fixins' 

Right before serving add the crushed Doritos and dressing, toss to coat.  Serve.

Plated ...Bon Apetite

"Hillary Clinton is not going to be able to create Taco Salad, I will tell you right now"

Donald Trump

(Fact check in progress)

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