Friday, May 10, 2013

My Kitchen My World - Virtual Travel to Argentina!

A man walks into a doctor’s office. He has a cucumber up his nose, a carrot in his left ear and a banana in his right ear. “I don’t feel so good - what’s the matter with me?” he asks the doctor. The doctor replies, “you’re not eating properly.”

That may be one of the lamest jokes ever, but it made me laugh today.  I know for a fact that I don't always eat properly, but it is not because I have vegetables in my ears.  It is because I love those foods that are not good for me!

In our MKMW group, this month we are experiencing the deliciousness of Argentinian foods.  I was pleasantly surprised when I googled to find recipes were abundant on pinterest.  I love pinterest!  I decided to treat the DH to a dish of Argentinian Garlic Chicken with Corn, Tomato, and Parsley Sauce.  I have to say, I was pleasantly surprised.  It had just the right amount of spicy kick to it, but not overpowering at all.  And I do think it is probably pretty healthy.  Easy to prepare.  First you grill your chicken.  Since it was cold and raining outside, I used my grill pan indoors.  I always slice my chicken breasts in half so they cook quicker.  Chicken breasts seem to be getting bigger every time I buy them. I wonder what the chickens secret is to large breasts.  LOL

Then you mix up some spices and herbs in the food processor.  Add to some cooked corn and cut up tomatoes and voila.  Your dish is ready!

This is such a fun blogging group to be a part of.  Each month we try a different country.  Come join the fun and adventure - you will not regret it!!  Check out our group website at


Argentinean Garlic Chicken With Corn, Tomato and Parsley Sauce

Units: US | Metric
2 cups fresh parsley leaves, fresh, stems removed
1/2 cup sweet onion, chopped
8 garlic cloves, minced
1/3 cup white vinegar
1 tablespoon dried oregano
1/2 teaspoon hot pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
3 tomatoes, seeded and diced
2 cups sweet corn, cooked
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano, dried
1 teaspoon cumin, ground
1 teaspoon garlic powder
1 teaspoon onion powder
6 boneless skinless chicken breasts

Sauce: In food processor, combine parsley, onion, garlic, vinegar, oregano, hot pepper flakes, salt and pepper; process until finely chopped. With motor running, slowly add oil and process until well blended but with coarse texture. Pour into bowl. Stir in half the tomatoes. Stir corn into bowl.
Chicken: Combine salt, pepper, oregano, cumin and garlic and onion powders; sprinkle about 1/2 teaspoons on each side of each chicken breast.
Lightly oil barbecue grill and heat to medium. Place chicken on grill; close lid and barbecue for 3 to 5 minutes per side or until no longer pink inside. Serve with parsley sauce spooned over each one. Garnish with remaining tomatoes.

Tuesday, May 7, 2013

Pound Cake in Honor of Mother's Day!

My mother was a pistol as they say.  Clever, funny, smart, beautiful, talented, and a great cook.  She passed away five years ago and not a day goes by that I do not think of her and miss her.  I am sure I get my love of cooking from her.  She loved to make cakes, especially pound cakes.  She must have had ten recipes for pound cakes.  Chocolate ones, buttermilk ones, sour cream ones, swirled ones, plain ones, etc.

I must have been in my 20's when someone at church gave me their pound cake recipe.  I made one and shared with my mom and even years later we both agreed it was the best pound cake recipe around.  We never found one that was better.  We even named it "Best Poundcake Ever."

In honor of mother's day this Sunday, I baked that pound cake.  It was so moist and delicious.  I know mom would be proud of my cake.  Notice a piece missing?  That was ME tasting it right out of the oven while it was still warm.  So good!  When it gets a tiny bit stale, I like to butter it and toast it and enjoy for breakfast.


1 stick butter
1 cup crisco shortening
five eggs
1 cup milk
3 cups plain flour
1/2 teas. baking powder
1/2 teas. salt
3 cups sugar
1 T. vanilla flavoring

Cream butter, shortening and sugar.  Add in eggs one at a time.  Add dry ingredients and vanilla.  Cook at 325 degrees for 55-60 minutes in a well-greased bundt pan.  let cool ten minutes before removing from pan.  Keep tightly covered.

Happy Mother's Day Mom!