Classic Stuffing

My mother's stuffing is one of best no-fuss stuffings that exists--it's rich and satisfying--the perfect way to celebrate Thanksgiving.

Bring this dish to the feast (if you are not hosting the dinner),  and you will come home empty-handed! 

Equipment: 

12" non-stick skillet

9" x 13" x 2" Pyrex dish

Large mixing bowl

Baking sheet or Toaster oven

Ingredients:

10+ cups of white & wheat bread 

(50% of bread should be slightly toasted)

2 medium onions, finely diced

2-3 celery stalks, finely diced

1 stick of butter

1/2 cup fresh parsley, chopped

1/2 tsp poultry seasoning

1/2 tsp sage

2-3 tsp kosher salt (add 2 tsp first, then once everything is mixed together, adjust to taste!!!)

2 tsp black pepper
4 1/2 cups Chicken broth 

Instructions:

1. Wash your hands

2. Butter your Pyrex dish.

3. Toast half of the bread on a baking sheet in the oven--lightly.

4. Chop or tear 10 cups of bread into large bowl.

5. Prepare all of your veggies.

6. Heat 1/2 stick of butter in skillet on MEDIUM

7. Add onions and celery. Cook until translucent and softened. Approx 5-8 minutes.

8. Add parsley, spices, salt and pepper to bread.

9. Add onions and celery

10. Begin adding broth 1 cup at a time so that it becomes moistened--slightly wet, but not soaked.

11. Taste the mixture at this point and add salt & pepper as desired.
12. Add to Pyrex dish.

13. Bake for 55-60 minutes @ 350F degrees. Top with butter dots.

This is one of those dishes that tastes better the following day when all the ingredients have had time to get to know each other.

Note:

If you are making a turkey or roasting a chicken, stuff 2 cups into the chest cavity.  

An Omelet For Anthony

Yes, another post on making eggs, and this one is for Anthony.  Anthony is one of Jon's  friends who commented that "it's kinda hard cooking on your own." And,  he needed something simple, "like an omelet."

Funny thing...eggs look easy, but that's just it, they take several rounds of practice.  Writing this blog took three tries in order to break down the recipe for our novice cook Anthony...and to get the pictures right.

So, here you have it: The Basic Omelet For Anthony!

Equipment:

8" non-stick skillet

Rubber spatula or small flat spatula

Small mixing bowl

Measuring spoons

Ingredients:

1 tsp butter

2 large eggs

2 Tbls milk or cream

Salt & Pepper

2 Tbls sharp cheddar cheese

Instructions:

1. Wash your hands.

2. Whisk the eggs, milk, pinch of salt and pepper together.

3. Melt your butter in the skillet over MEDIUM--eggs are sensitive beings and have to cook slowly.

4. Add your egg mixture.

5. Do not touch the egg mixture.  Let it cook and begin congealing.

6. After 2-3 minutes, swirl the pan to keep the liquid egg moving. But do not move or scrape.

7. Add your cheese.  (If you like other ingredients, like ham, peppers...you add them here)

8. As less and less egg remains liquid, lift the sides with a rubber spatula and separate the edges.

9. Gently roll the egg onto itself or fold it in half.

10. Turn the heat off.

11. Flip it one last time and slide it onto your plate with toast and hot sauce or ketchup.

12. Please don't starve Anthony!  This egg's for you.

Bandilicious Chicken Marinade

Everyone needs a go-to marinade in a pinch--this one is not exclusively for chicken, but could be used for vegetables you are planning to grill or sauté.  Whisk everything together and let the marinade work its' magic while you go to class, the gym, work, whatever.  When you return, preheat the oven and set your skillet on MEDIUM-HIGH.

What makes this marinade so flavorful is an old time classic seasoning salt: Cavenders Greek Seasoning  found in any grocery store where the spices and salt and pepper reside.

Equipment:
Pyrex dish (for marinade or use large freezer bag)
Baking sheet covered with aluminum foil and large enough to fit all chicken breasts
PAM Non-stick spray
Large Non-stick skillet (for sautéing)

Ingredients:
3-4 large skinless chicken breasts, scored

Marinade:
6 cloves garlic, chopped
1/2 to 3/4 cup olive oil
Juice from one lemon
Juice from 1/2 lime
3-4 tsp of Cavender's Greek Seasoning
2 tsp of Cayenne
2-3 tsp of Freshly ground pepper to generously coat one side of chicken
2-3 tsp of Kosher salt, enough to generously coat one side of chicken

Instructions:
1. Wash your hands.
2. Place chicken breasts in a pyrex dish after scoring the breast with a sharp knife

3. Salt and pepper the chicken breasts generously.

4. Sprinkle the cayenne and Cavender's Greek Seasoning over chicken.

5. Add the olive oil and squeeze the lemon and lime.

6. Add the minced garlic.

7. Take your washed hands and lather the chicken in the marinade.
8. Make sure you push garlic and spices into the scored slats of the chicken breast and any other layers.

9. Cover the pyrex with seran wrap / clear wrap and let marinate for several hours.

10. Once you are ready to cook chicken, preheat the oven to 350F degrees.
11. Remove chicken from marinade onto a plate with paper towels and pat dry.

12. Allow chicken to come to room temperature.
13. Cover your baking sheet in foil or use PAM non-stick spray
14. Heat your non-stick skillet over MEDIUM-HIGH.

15. Sear the chicken with breast side down for 3-4 minutes and DO NOT TOUCH or MOVE it!

16. Sear the other side for 3 minutes.

17. Place all the chicken breasts on your prepared baking sheet and bake for 15-20 minutes.

18. Remove from oven and cover with foil for 5 minutes to complete cooking.
19. Slice the chicken and serve with your salad, rice or taters.