Tuesday, January 27, 2015

Crispy Cheddar Chicken

Always looking for a way to make a good tasting crispy chicken in the oven. This is mighty good and super easy. Since today had some scheduled exercises as well as a nice long walk, my thoughts turned to fixing a real, from scratch meal. The kind that is easy, but takes awhile. Granted this is a luxury not many have today. I'm one of those nuts that get a real enjoyment in spending the time and pouring the love into what I am fixing. So tonight all of the stops got pulled out!

This crispy cheddar chicken makes a great center point for some fresh roasted green beans and home mashed potatoes & gravy. 

3 boneless, skinless chicken breasts
1 sleeve of Ritz crackers
¼ teaspoons salt
1/8 teaspoon pepper
½ cup whole milk
2 cups cheddar cheese, grated
1 teaspoon dried parsley
Gravy Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

5 or 6 medium sized red potatoes
1lbs. Fresh green beans

The night before:
Rinse and pat dry the chicken. Place in a zippered plastic bag with some buttermilk to marinate overnight in the fridge.
When you are ready to fix dinner: Preheat the oven to 400 degrees.

Crush crackers. Empty the sleeve of crackers into a bag, close and run a rolling pin over it until you get nice even large crumbs. Cut each breast piece in half.
Set up a baking pan with a metal rack on top to hold the chicken. Give it a good spray with cooking spray so the chicken doesn't stick!
Set up your breading stations.

Pour the milk, cheese and cracker crumbs into 3 separate open containers.
Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.
Dip each piece of chicken into the milk,
and then the cheese. Press the cheese onto the chicken with your fingers.
Then press the cheesy coated chicken into the cracker crumbs and press it in.

Lay each chicken piece on the wire rack. When all chicken pieces are ready, take any left over cheese and mix it into the crumb mixture. Spoon this on each for a nice crust. Sprinkle the dried parsley over the chicken. If you choose.

Cover the pan with foil and bake at 400 degrees for 35 minutes.
Set the timer for 30 minutes:

Sit down and snap the fresh green beans and place them in a water bath with about ½ cup of white vinegar to soak.

Next: Wash & peel the potatoes (about 5 or 6 medium sized red potatoes work the best for this.) Cut them into dices of about ½ inch to ¾ inch in size and put them into a covered pot on the stove. 

When the 30 minute timer goes off, add water to the potatoes to just cover and turn on the heat. Reset the timer to 5 minutes.
Rinse off the green beans and add 1 tbs of olive oil. Swirl the beans around to coat them well and spread on a foil lined baking sheet. Sprinkle with kosher salt. 

When the 5 minute timer goes off, or there about, the water should be boiling, turn the heat down so the potatoes are just simmering. Slide the green beans into the oven. Slide out the chicken just so you can remove the foil.

Reset the timer to 15 minutes. This will be perfect time to roast the green beans and give a nice golden crust to the chicken.

Pour the can of condensed soup into a pan. Add the sour cream or whole milk works just as well, then the butter. Stir and set on low. All this needs is to heat up.
Good time to set the table! :-)
When the final 15 minutes are up, remove the chicken from the oven and let sit for 5 minutes to rest.
Slide the green beans into a serving dish.
Drain the potatoes. In a small microwave safe dish heat 1/3 cup of whole milk and 3 tbs of margarine or butter. About 25 sec on high.
Put the potatoes into a large bowl and with a hand masher start to smooch down the potatoes. They will collapse easily, add the milk – butter mixture a little at a time to keep the consistency of the potatoes just creamy.
When you are satisfied with how they feel, stir in one egg yolk! Mix this in well.
Now plate and serve. The chicken will be juicy & crisp with a great cheese taste to the crust. The green beans might look like they were starting to burn, however that is NOT burn, that is the natural sugars in the beans starting to caramelize for a wonderful taste! The potatoes will taste like real potatoes not some powder. In fact, these taste good enough that you really do not need any gravy for them.

Some of this we have gone over before but bares repeating. It makes a fantastic meal filled with love!

For our music tonight: slave has selected a song from the rich heritage of the river towns. A jazz – blues standard performed by a truly great singer who can really belt out this song. You might only know her from the old television show “Touched by an Angel”, but Della Reese was once a svelte jazz singer. Hope you enjoy:

Sometimes I get so happy serving my Master that the joy drips out of my eyes and runs down my cheeks.


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Sunday, January 25, 2015

Hot n Tot Tater Casserole

At first when slave saw this recipe the thought was “How Redneck”? Now let me explain: I use the term with honor and respect NOT as a slur or insult. Rednecks came about by hard work and making do with little. I respect them as a group and mean no hard feelings but rather admiration.

Now as to this casserole: it has everything! It is not expensive yet will sustain the hardest working individuals. Now to cut some of the fat, slave used ground turkey instead of ground beef. Either works and working is what it is all about!


  • 1 lb lean ground beef
  • ½ medium yellow onion, chopped
  • 1pkg rice & vermicelli mix beef flavor
  • 1 14oz. can beef broth (low sodium)
  • 2 tbs all purpose flour
  • pkg frozen tater tots
  • 1 cup shredded cheddar cheese
  • optional: milk
  • Pkg frozen mixed vegetables


  1. Preheat oven to 350 degrees.
  2. Cut up the onion.

  1. Brown ground beef (or turkey) until all gray is gone, Add onion and saute 5 minutes more. Remove from pan and drain well.

  1. Fix rice & vermicelli mix according to package directions. Most will tell you when to add the beef. It will be after you have brought the rice up to a boil. Then reduce heat and cover. Let it simmer for 13 – 15 minutes.

That first step just browns the pasta to give it a nutty taste.

  1. While that simmers. In a medium pan on medium heat, mix the flour into the beef broth. Bring to a boil while stirring until thickened. If it gets thicker than a gravy, add a tbs of milk, but don't overdo.

  1. Add the frozen mixed vegetables to the beef sauce and stir to combine and set off of the heat.

  1. When rice & beef is ready, spray a 9 x 13 casserole dish.
  2. Now layer the beef-rice, 


  3. then the vegetables,

    sprinkle with half of the shredded cheddar cheese. 


    Arrange the potato tots on top 

  4. finish off with the rest of the cheese.

  1. Bake in oven for 30-40 minutes.
This can be made with other soups like: cheddar cheese, mushroom, cream of celery, broccoli cheese soup, or even cream of potato!
You can also use plain has browns for the tater tots.

Here's you song to cook with...

Now then whither you are red neck or gourmand, that tastes damn good!
Serving my Master Indy with joy!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Friday, January 23, 2015

“I Toss the Apple to You” Fritters

First use of the term “Fritter” was in the 14th century. These are small cake-like bites consisting of a fruit or meat encased in a batter then deep fried and glazed like a donut. The apple, however has been a religious symbol for thousands of years. An exact history is difficult since the word for apple was mistranslated often.

Apples have long been associated with love of one kind or another. In fact, in the classical era, the tossing of an apple was a symbol of saying “I love You”. If that person picked it up or perhaps took a bite.. well you can use your imagination. An epigram by Plato states:
I throw the apple at you, and if you are willing to love me, take it and share your girlhood with me; but if your thoughts are what I pray they are not, even then take it, and consider how short-lived is beauty.”
So slave throws this apple to you!

4 cups all-purpose flour, plus more for dusting
½ cup granulated sugar
2 tablespoons baking powder
1 tablespoon ground cinnamon
1 cup milk
¼ -ounce dry active yeast
1 cup medium-diced apples

1 cup powdered sugar
2 – 3 tbs milk

½ gallon vegetable oil

Wash, peel, and cut up the apples. Put them in a bowl covered with a damp paper towel. This will help keep them from turning brown.

For the fritters:
To prepare the dough, stir together the flour, brown sugar, baking powder, cinnamon, milk and yeast in a bowl, mixing and folding until smooth and well incorporated. If it is just too dry and you have trouble stirring it, add a couple of tablespoons of milk to help it smooth out. Next, add the apples and again stir to mix thoroughly. After mixing, cover the bowl with a damp towel and let sit on the counter for 30 minutes, allowing the dough to rest.

Preheat the fryer or a 2-gallon pot with the vegetable oil to 350 degrees F.
You can use this time to let the oil heat.

For the glaze: During the rest period for the dough, while the oil is heating pour about a cup of powdered sugar into a bowl. Then add about 1-2 tbs of milk. Stir this well until the sugar is dissolved. Remember you can always add a drop or two more of milk but you can't take it away. It will look like a white paste. However this is the same stuff that the donut shops use to glaze their donuts!

Once the oil is heated and the dough has rested, portion out the dough to 3-ounce portions (a bit larger than a tablespoon). Do not over-crowd the oil. Cook no more than 5 or 6 at a time. Fry until golden brown,
flipping once during cooking to ensure even cooking. Set your timer to 2.50 minutes, flip each one, reset then at 5 minutes total scoop them out with a spider.

Once cooked for 5 minutes, remove and place on a cooling rack that is sitting on a baking pan (to catch the drips). Repeat the process until the batter is used up. Now spoon the glaze over each fritter. If you would rather, you could dust them with the powdered sugar and cinnamon.

When slave made these, it was to share with the group that played pinocle. Unfortunately they disappeared before a good picture could be taken. The only debate was over which goes better with these: Hot coffee or cold milk! Num Num!

Master Indy had suggested slave do this tonight and slave was so happy to share!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Wednesday, January 21, 2015


This is a thick soup or stew. The term is from the mid 16th century France.
Rhymes with: garage, frottage and ménage!
Slave got to thinking about doing this soup after reading a post that paid homage to the school lunch ladies! My first experience with school cafeterias was in the 5th grade. Mom had landed a job out of collage teaching at a private school. So my brother and I got free tuition. That school was heaven. The kids loved it so much that by an hour after school was over, they had to round up everybody and MAKE them leave! It was there I had my first taste of spinach. To this day, I wish I had their recipe. The closest I can come is like a  STOUFFER'S Spinach Souffle. No lie, half way through lunch, the kids would be lining up to get seconds on the spinach!

Well here we have a soup, or stew if you wish, filled with vegetables and for meat, inexpensive hamburger. What a wonderful hearty hug for your tummy! Give it a shot even if you don't have fond memories of the lunch ladies. This will warm your heart too!

1 lb. lean ground beef
1 c. chopped onions
1 qt. beef broth (low sodium)
1 package frozen mixed vegetables - thawed
2 tsp. Salt
½ tsp. pepper
1 tbs. Worcestershire sauce
1 bay leaf
Pinch of basil
1 28 oz. canned diced tomatoes

Cut up the onion.
In a dutch oven heat 2 tbs olive oil over medium heat . Crumble the ground beef into this and cook until no pink remains.

Add the chopped onion and stir to cook for about 5 minutes more.
Drain out all but a couple of tbs of fat from the pot. You can use a folded up paper towel to help with this.

Add the beef broth, scraping up any bits from the bottom. 
NOTE: anytime you have something to pour from a box or bottle with the spout that is on one side, Pour with that opening on top! That way air can get in without causing the contents to “glug” and spray over everything!

Add the frozen mixed vegetables and bring to a boil. Lower the heat, add the salt & pepper, basil, and Worcestershire sauce. Float a bay leaf on top. Cover and let that simmer for 20 to 25 minutes.

Remove the lid and fish out the bay leaf.

Add the tomatoes, recover and let simmer for 10 minutes more.

If you want to freeze this ahead of time, say to take on a camping trip. Make with only 2 cups of beef stock. Let cool completely and put in a zipper bag to freeze. When thawed just add a can of beef broth & heat over an open camp fire, heaven! In fact the frozen bags of stew will keep the drinks cold in the cooler!

Ladle in soup bowls. For Cheeseburger Soup, add grated cheese to each bowl
Your best key to making good vegetable soup is to freeze any left over vegetables from each meal. Once you have a stack of frozen bags, MAKE a soup! The seasoned leftover veggies add more flavor to the soup, too! You might even add barley, or rice or macaroni elbows. It's Your soup, fix it with things you enjoy.

Such a comforting food to prepare from My Master Indy! :-)

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Friday, January 16, 2015

Blue Skies and Chicken Thighs

We're gonna spend some time in the kitchen making a cheap, but tremendous tasting meal.

Never argue with a chance to fix chicken!


1 tablespoon olive oil 4 chicken thighs
1 tsp herbs de province
½ teaspoon salt
¼ teaspoon white pepper
2 tablespoons butter
16 ounces button mushrooms, thinly sliced
1 cup sliced yellow onion
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons ketchup
2 cups chicken stock
White & long grain rice
Green beans

Do your cutting.

Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes.

Remove the chicken from the pan and add the butter and mushrooms.

Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes.

Sprinkle the flour into the pan and cook, stirring often to make a light brown paste, about 4 to 5 minutes. This paste coating will help to thicken the sauce.


Add the ketchup, stock and herbs to the pan, bring to a boil and reduce to a simmer.

Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.

During the last 30 minutes of cooking, prepare the rice and the green beans.

While this takes a long time on the stove top, the warmth of the kitchen proves to be very welcome at this time of the year.
So happy to serve this to my Master!

Thinking about thighs reminded slave of that great album by Bette Midler: “Thighs and Whispers”. While slave loved her song “Knight in Black Leather” what was most striking was her savvy in recreating a classic instrumental from the big band era: "Big Noise from Winnetka".
Bob Crosby and His Bob Cats had been playing a gig in Chicago back in 1938. When the rest of the band members were late coming back from a break: the bass player and drummer came up with this rift off the top of their heads.
It is best known as the instrumental where the drummer, drums on the strings of the Bass. It became an instant classic and has been re-recorded often.

Have a listen to this wild genus, smile and dance around in the stove while this simmers away! You Sexy DOG!

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon