Showing posts with label movies. Show all posts
Showing posts with label movies. Show all posts

Sunday, April 13, 2014

The Masters Pimento Cheese Sandwich

Today Bubba Watson took home his second green blazer after winning this afternoon's annual Masters tournament.

I caught bits and pieces of the tournament as I have been non-stop in the kitchen all day producing countless sweets for outgoing care packages tomorrow.  My poor oven has worked well into overtime today.
Cute gift idea - the girls made a movie "bouquet"
for their friend's birthday.
Movie passes, popcorn and lots of goodies.
However, there were others in our family that just could not find the drive to do anything...but nap!!  It was a cold, snowy and dreary day which definitely lended itself for a good snooze (especially after the girls pulled an all nighter sleepover at a friends).




I kept to my promise and produced the famous Masters Pimento Cheese Sandwhich for my husband.  
It was awesome!!


Pimento Cheese
Courtesy of Plain Chicken

1/4 cup cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup sour cream
1/4 tsp garlic salt
2 cups shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup diced pimentos

Whip cream cheese until smooth.  Add in mayonnaise, sour cream, and garlic salt.  Whip until smooth.  Stir in remaining ingredients.  Cover and refrigerate 30 minutes, or until ready to serve.

I turned my Pimento Cheese into a dip for crackers. - Even better!!!





Wednesday, April 9, 2014

Parmesan Potato au Gratin with Chicken Gloria - The Legend of Bobby Jones

In the spirit of Masters Week at our house I was reminded this morning of Bobby Jones as he was one of the founders of Augusta Golf Club, home to The Masters Tournament.

We all know how much I love movies and there are two exceptional movies that come to mind which reference Bobby Jones and are both definitely must sees if you are in the mood for a feel good, American spirit movie:  The Greatest Game Ever Played and The Legend of Bagger Vance.  Of course, leave it to me I think I have seen them both at least twenty times and still cry at the end of them.









We are supposed to have rain and possible light snow this weekend, I hope these are both playing on television, in the Masters tradition....perfect prescription for a feel good movie and a comforting dinner.



Parmesan Potato au Gratin
Courtesy of Basil-Albi

2 garlic cloves, finely chopped
2 tablespoons onion or shallot, finely chopped
2 cups half and half
1 cup parmesan, grated
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon thyme {fresh}, chopped
2-3 medium russet potatoes, sliced thinly



Preheat oven to 400 degrees. Spray a muffin tin with cooking spray and set aside.

Mix the garlic, onion or shallot, half and half, 1/2 cup parmesan, salt, pepper and thyme in a bowl and set aside.

Stack about 7-8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.

Pour the half and half mixture over the potato slices, being careful not to overfill. Sprinkle the remaining parmesan cheese over each muffin tin. 

Bake for 45-50 minutes until the cheese is golden brown, and the liquid has absorbed into the potatoes. I would suggest putting a pan underneath just in case of dripping.


Chicken Gloria Casserole
Courtesy of Betty Crocker

skinless boneless chicken breasts, trimmed and cut in half lengthwise
Salt
Pepper
1/3
 cup Gold Medal® all-purpose flour
tablespoons vegetable oil
2
 tablespoons butter
1
 container (8 oz) sliced fresh mushrooms
1/2
 cup cream sherry wine
can (18 oz) Progresso® creamy mushroom soup
6
 slices Muenster cheese
tablespoons chopped fresh parsley

Heat oven to 350°F.

Sprinkle both sides of the chicken with salt and pepper. Spoon flour onto shallow dish or pie plate. Coat both sides of chicken with flour; shake off excess.

In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don’t need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to 13x9-inch (3-quart) glass baking dish.

Place butter in same skillet; let melt over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook and stir mushrooms until golden brown. Stir in sherry; cook and stir for additional 1 to 2 minutes. Stir in soup; mix well. Cook until thoroughly heated.

Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese. Fold cheese in half if it is too wide for chicken piece.

Cover dish with foil; bake 30 minutes. After 30 minutes, turn oven to boil setting. Remove foil from dish; broil 1 to 2 minutes to brown the cheese. Remove from the oven; set aside to cool slightly.

Top with parsley.


Monday, October 7, 2013

Greek Salsa Chicken and Greek Movie Afternoon

I have finally recovered from yesterday's triple play (football, golf balls and baseballs).  My husband warned me...he gave me the rundown of what sports were going to be on t.v. ALL DAY Sunday.  Sunday, Sunday, Sunday.....AGH!!!  It started with 11:00 am Seahawk game.  They lost.  I didn't see a minute of the game, but believe me....I know they lost.  The reason I know they lost, is because you could hear my husband yelling at the referees, the teams, the fans and anyone else on t.v. he could see, for hours.

He was so revved up, he went outside after the game to tear out the garden that froze over last week. (At least I got out of doing it, and didn't have to do any more gardening).  Then it was golf and The Presidents Cup.  This was much calmer, since our country took the win - thank goodness!!  I did catch some of the golf match though.  I couldn't pass up seeing my boyfriend, Phil Mickelson for a few rounds. (Don't worry, my husband knows).

Then, the Dodgers game started at 5:00 pm. I had enough at this point.  It was time for me to go upstairs to fold the 13 loads of laundry that I did over the weekend while I catch an afternoon movie.  I was glad I did, because the Dodgers did not start out strong and it was sounding ugly downstairs.  At one point I thought I was going to have to go out and pick up an AED (Automated External Defibrillator) for my husband.  Why do men get so emotional about sports, on t.v. nonetheless?  Here's a newsflash men:  They can't hear you through the television!!!

At any rate, I love movies.  I love to watch and get lost in movies.  I have so many favorite movies, it has become a joke in my family.  We will be surfing through the channels and I see one of my favorite titles and want to watch it immediately.  My husband says, "but you have seen that fifty times"  My reply, "I don't care, it doesn't matter."  Yet why is it he gets to watch Kelly's Heroes, I can't tell you how many times, as I have lost count.

Today, one of my favorites was on this afternoon.  My Big Fat Greek Wedding.  I absolutely love this movie and I am here to tell you, since I was actually in my college roommate's Greek wedding, this movie is spot on.  I laugh and cry through it every (68 times) I have watched.  If you have not seen this movie yet, add it to your bucket list.


Of course, watching the movie got me in the mood for Greek food.  This meal is one of my go-to dinners.  It is full of wonderful Mediterranean flavors.  I add capers to it, because anything that I can add capers to, makes husband oh so happy and after the sports day he had, he needed a little happiness.


Greek Salsa Chicken
Adapted from Cuisine At Home, April 2009 Issue

For The Salsa - 
4 oz. Crumbled Feta Cheese
1 Cup halved Grape or Cherry Tomatoes
1/4 Cup Pitted Kalamata Olives
1/4 Cup Minced Fresh Parsley
1/4 Cup Fresh Lemon Juice
1/4 Cup Extra Virgin Olive Oil
1 Tbsp. Chopped Fresh Oregano
3 Tbsp. Capers, drained

For The Chicken - 
(6) Skinless, Bone-In Chicken Breast Halves
Salt and Pepper
2 Tbsp. Extra Virgin Olive Oil
(2) Lemons, cut into wedges

For The Wife - 
2011 Dead Bolt Winemaker's Blend from California


Preheat oven to 450 degrees.

Combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil, oregano and capers for the salsa in a large bowl.  Cover and chill salsa.

Saute chicken pieces in 2 Tbsp. olive oil in a large roasting pan over medium-high heat until chicken is browned on skin-side.  Turn over chicken.

Squeeze lemon wedges over chicken to coat with lemon juice, then nestle squeezed lemon wedges around chicken breasts.  Roast until chicken reaches an internal temperature of 160 degrees, about 30 minutes.

Transfer chicken and lemons to a large platter; top with salsa.   "OPA" !!