Peanut Chicken Scaloppine

Peanut Chicken ScaloppineI was going through some old magazines yesterday. It’s spring and my thoughts turn to redecorating the kitchen. Nothing major, just some new paint and maybe a backsplash made of wine corks. Anyway, I found a Southern Living magazine from 2013 that had this recipe. And it is amazing!! It can easily become one of my favorite dishes. The photo is 2 cutlets nicely browned.

  • 4 4oz Chicken Breast Cutlets
  • 1 ½ teaspoon Kosher Salt, divided
  • ½ teaspoon fresh ground Black Pepper, divided
  • ¼ cup All Purpose Flour or Wondra
  • 2 large whole Eggs, lightly beaten
  • 1 cup Panko Breadcrumbs
  • ½ cup salted dry-roasted peanuts, finely crushed
  • 4 tablespoons Coconut Oil

I put a single breast cutlet in a gallon storage bag and used the flat side of a meat mallet to pound the cutlet into ¼ inch thickness. Use whatever technique works for you. Do this to all 4 cutlets. Season with 1 teaspoon salt and ¼ teaspoon pepper.

Put flour in a shallow dish and the eggs into a different shallow dish. Mix panko breadcrumbs, peanuts and remaining salt and pepper into another shallow dish.

Dredge the chicken in the flour, dip into the eggs and then dredge in the breadcrumb mixture. Ensure that the cutlet is well coated.

Cook 2 cutlets in 1 tablespoon coconut oil in a heavy skillet, such as cast iron for 3-4 minutes over medium high heat. Add 1 tablespoon oil and turn to cook the second side. Place cooked breasts in a warm oven. Cook the remaining two cutlets. I teamed these with mashed potatoes and sweet yellow corn in a butter milk sauce. It was comfort food at its finest!

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My Dear Deer

deerWell, they really aren’t mine. They just visit every day. They were absent for a long time while I leased my pastures to my neighbor who ran some mama and baby cows on them. Funny how the deer do not like cattle. It doesn’t make a difference to the cows though.  These two does are on the fenceline between two of my pastures.


Deer on the fence lineThe deer do like my land because they don’t feel pressured. They feel safe. I haven’t had anyone hunt on my land for about 3 years. If anything happens to the economy or in a SHTF situation I would hunt, but for now they can graze and the only thing I will shoot will be photos.

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Roasted Root Vegetables

Roasted TurnipsOkay, here is another recipe to use the bounty of turnips I was given. I used an assortment of root vegetables with an onion thrown in for good measure. This is wonderful savory side for almost any main dish. Several days ago I had some leftovers in the fridge and decided that I was not going to cook a main dish today. I had chicken from the 40 cloves of garlic recipe and  some savory venison meatloaf from a recipe I posted several years ago.

  • 2 ½ pounds approximately of Root Vegetables – Turnips, Carrots, Parsnips, Potato and Onion
  • 1 to 2 tablespoons of Coconut Oil or Extra Virgin Olive Oil (EVOO)
  • Sea Salt and Fresh Ground Black Pepper to taste

Preheat oven to 375 degrees F.

Peel and cut the vegetables into large bite size pieces. In a large bowl toss the vegetables with the oil using spoons or your hands. Season the pieces with salt and pepper to taste. Arrange them in a single layer on a rimmed baking sheet. Roast until tender, usually about 45 to 60 minutes.

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Yummy Ham and Swiss Sliders

Ham sliderThe first Wednesday of every month is potluck food day at work and there have been some great dishes brought in by my co-workers. This month’s food day was a healthy theme. These sliders were delicious. A co-worker made them with turkey but I only had honey roasted ham in the fridge and that worked too.




  • Package of small size rolls. I used Onion and Poppy Seeds Ciabotta rolls
  • Package of Honey Roast Ham or Turkey
  • Package of sliced Swiss Cheese


  • ½ cup Butter
  • 2 tablespoons Yellow Mustard
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Poppy Seeds
  • 1/3 cup Brown Sugar or substitute Honey

Combine sauce ingredients in a small pot and melt.

Preheat oven to 350 degrees F.

Assembly the sliders. I used 2 slices of ham and 2 slices of cheese. Arrange them on a rimmed baking sheet. Pour sauce over top of sliders. Bake for about 5 minutes or until the cheese looks gooy and melted. Allow to cool slightly and serve. Enjoy!!!

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Turnip Au Gratin with Greens

TurnipsA retired co-worker visited the other day and brought 2 huge feed sacks of his home grown turnips. I happen to love them and put them into almost any soup or stew or pot roast. I have made turnip and potato mash but wanted to do something a little different. This is a casserole that pairs with just about anything. Use fresh greens though because canned ones just won’t have the correct texture and flavor.

  • 1 tablespoon Extra Virgin Olive Oil (EVOO)
  • 2 cups small dice Sweet Onion
  • 1 tablespoon chopped fresh Thyme or 2 teaspoons dried
  • 1 tablespoon chopped fresh Sage or 2 teaspoons dry rubbed
  • 3 cups chopped fresh Turnip Greens
  • 1 ½ pounds Turnips, peeled and sliced in 1/8 inch thick rounds
  • 1 pound baking Potatoes, peeled and sliced in 1/8 inch thick rounds
  • 1 cup Water
  • 1 cup Milk
  • 5 Garlic Cloves
  • 4 teaspoons All Purpose Flour or Wondra
  • 1 teaspoon Kosher Salt
  • ½ teaspoon (or to taste) Black Pepper
  • No Stick Cooking Spray. I use Bertolli Extra Light Olive Oil. It has no propellants or soy in it
  • 4 ozs (or more) shredded Gruyere Cheese or any king of creamy melting cheese you might have

Preheat oven to 350 degrees F.

In a large skillet heat EVOO over medium high heat. Sauté onions, thyme and sage. Cook about 5 minutes until onion is tender. Add green and cook for another 2 minutes. Remove from heat and set aside.

Combine 1 cup turnip slices, 1 cup potato slices, water, milk and garlic in sauce pot. Bring to boil and reduce to a simmer over medium low heat for 10 minutes. Remove from heat and put the milk mixture along with the flour, salt and pepper into a blender. Blend until smooth. Be cautious mixture will be hot. Set aside.

Cook a 2 quart baking dish with the no stick spray. Arrange half the remaining potatoes and turnips in the bottom of the baking dish. Top with onion and greens mixture. Cover the greens with ½ of the cheese. Top that with the remaining potatoes and turnips. Pour blended milk mixture over that. Cover tightly with foil. Bake covered for 45 minutes. Uncover and bake for 20 minutes. Sprinkle the gratin with remaining cheese and put on top rack of oven. Bake for 5 minutes or until cheese is melted and browned.

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40 Cloves of Garlic and a Chicken

I didn’t have a whole chicken in my deep freezer but I did get an awesome deal on 10 pounds of leg quarters! Ten pounds for $2.99 at a locally owned grocery store. I now have 40 pounds of them in my freezer. And the legs were so tasty! Better than the almost no flavor breast meat. And the garlic melted like butter.And bonus there was a lot of nice yellow fat that I removed before baking. I reserve this fat and melt down into wonderful schmaltz to be added into different recipes for more flavor. Several years ago I was dating a guy that would freak out over any kind of fat. Needless to say, we parted ways.

This recipe is entirely from Alton Brown’s “Good Eats” TV show. I loved that show when it was on. So much better than most shows on Food Network now.
Yield: 6-8 servings

1 whole Chicken (broiler/fryer) cut into 8 pieces, I used 8 leg quarters
1/2 cup plus 2 tablespoons Extra Virgin Olive Oil (EVOO)
10 sprigs fresh Thyme (thank goodness I can walk out of kitchen door and cut it fresh)
40 peeled cloves Garlic
Salt and Black Pepper to taste

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or cast iron skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

Recipe courtesy of Alton Brown

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Baked Vegetable Frittata

Baked Vegetable FrittataThis is another one of my frittata recipe re-newed and re-done. This is an easy fix breakfast for me because I grated and froze the extra zucchini from my garden in August. I measured out 2 cups into a ziplock baggie. The key to this recipe is a high sided cast iron skillet. It allows the eggs to fluff up like a quiche. I have had company over Christmas and New Year. This was a huge success for the first breakfast of 2016! Happy New Year


3 tablespoon Coconut Oil, Butter or Bacon Drippings
2 cloves of Garlic, minced or peeled and pressed
1 small Sweet Onion, thin sliced
1 large Potato, peeled and grated
2 cups Zucchini, grated
1 can (10 oz) Whole Kernel Corn, drained

1 can (10 oz) Rotel type diced Tomatoes, drained
8 Eggs, beaten
1 cup Monterey Jack Cheese, grated (can use Mozzarella, you need the soft consistency.)
Sea Salt or Kosher Salt and Black Pepper to taste

Preheat oven to 350 degrees F.

Heat the coconut oil, butter or bacon drippings in a large high sided cast iron skillet over medium heat. Sauté the onion, potato for 8 minutes. Season to taste. Stir occasionally. Add corn, zucchini and tomatoes and garlic and cook for an additional 5 minutes. Place the skillet in the oven and bake for 10 minutes. Remove from oven and stir.
In a large bowl thoroughly beat the eggs. Add cheese. Mix again. Pour into skillet and mix with the potato mix. Place skillet bake in the oven and bake for about 15 minutes or until the top of the egg/potato mixture is cooked, set and lightly browned. Serve immediately.

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