Menu#28: Zucchini Sticks, Creamy Tarragon Chicken accompanied by Individual, Fresh Baked Rosemary Bread Rounds

The Gutsy Cook's Club Menu #28 chosen by Raymond of Just Desserts has all the elements for a dinner you could entertain with pride. My husband has been working all week and now on the weekend trying to get Amazon.com lighting to work in (5) high-rises . . . by Sunday night (tonight). The Friday was horrible. He and his crew worked from 5 in the morning until midnight Friday night so work didn't restart until Saturday at noon. Saturday, I had this dinner ready for him to eat when he got home at 1 am (actually that would be early Sunday morning, right?). We are both commercial electricians by trade but Larry, over the last 20+ years, has worked into Superintendent and General Foreman, meaning he leaves when the job is done, and working because finishing the job with why systems installed did or did not work falls at his feet. As tired as he is, the best support I can give is a hot meal when he gets home. Thank you Raymond for the wonderful choice, he loved every bite!

I am finding my eye for detail and clarity is lacking when I'm tired. The chicken basking in a creme fraiche sauce with sauteed shallots, garlic, and white wine was tender and delicious. The creamy sauce was a darker brown color, because of the reduction for thickness, and a Parmesan risotto was served along side.

Dinner was:

• Baked Zucchini Sticks with panko flake coating


• Individual Loaves of Rosemary Bread (use double-acting yeast for fast rising; these bake in 20 minutes)


• Creamy Tarragon Chicken


• Parmesan Risotto

Zucchini Sticks

2 large zucchini sticks

1 1/2 cups Italian Panko Flakes

1 cup freshly grated Parmesan

grated zest of 1/2 lemon

2 large eggs

3/4 cup all-purpose flour

salt and freshly ground black pepper

CEiMB and Dinner - Delicious!

CEiMB

Hosted by: Pam of Cooking with Boys

Recipe: Mixed Berry Cobbler (Blueberries, strawberries, and Marionberries)

Does this dessert not look incredible? Easy to mix together; I would say 15 minutes tops. Throw in the oven and wait 30 minutes. I love the brown flour addition to this recipe.


The dough has a slight nutty flavor and is moist, a perfect accompaniment to the mixed berries. This is a dessert I will go-to continually. Guilt free nibbling - just what we like for that little something after dinner.

Thank you Pam for hosting this week. She has the recipe posted on her site and you can also go to the Food Network recipe site to retrieve the recipe. A true Winner!

Fluffy was looking at me, as if she was abused over the lack of attention while I was making dinner. I couldn't help taking a picture. Her and Shadow just love their little beds in the window. I know they dream of catching the squirrels, chipmunks, and birds.

I made Ellie's Mixed Berry Dessert to go with Dinner which was:

A Hearty Beef Stew in the Crockpot

Onion and Cheddar No-Knead Casserole Bread

and Zucchini Oven Chips (Fresh out of my vegetable garden.)

Plus Ellie's Dessert (mentioned numerous times now, sorry)

A Hearty Beef Stew in the Crock Pot

3 lb. pkg. Beef stew meat

6 medium red potatoes, leave peel on and cut into large cubes

1 medium pkg baby carrots, leave whole, they are baby carrots =)

1 large sweet onion chopped

1 c. catsup

* 1 t. salt

* 1 t. pepper

*1 T. beef granules

* 1 t. brown sugar

* 1 T. garlic powder

* 2 t. Creole seasoning

*4 c. water

* 2 T. Worcestershire sauce

Directions:

Mix all ingredients and cook on low for 6 to 7 hours.

Zucchini Oven Chips

Ingredients:

1/4 cup Panko flakes

1/4 cup (1 ounce) grated fresh Parmesan cheese

1/4 teaspoon seasoned salt

1/2 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

2 tablespoons fat-free milk

2 cups (1/4-inch-thick) slices zucchini (about 2 small)

Cooking spray

Directions:

Preheat oven to 425°.

(Zucchini came from my Garden - 1st one)

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in Panko mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Onion and Cheddar No-Knead Bread

5 1/2 to 6 cups all-purpose flour, divided

2 Tablespoons sugar

2 packages (1/4 ounce each) quick-rise yeast

1 1/2 t. salt

1/2 t. pepper

2 c. water

2 T. butter

3/4 c. plus 2 Tablespoons shredded cheddar cheese, divided

1/3 cup finely chopped onion

Directions:

In a large mixing bowl, combine 2 1/2 cups flour, sugar, yeast, salt and pepper. In a saucepan, heat water and butter to 120 - 130 degrees F. Add to dry ingredients; mix with paddle attachment just until moistened. Stir in 3/4 cup of cheese, onion and remaining flour. Change to bread hook attachment and mix until smooth. Turn into a greased 2-quart round baking dish. Cover and let rise in a warm place until doubled, about 20 minutes.

Preheat oven to 350 degrees. F while dough rises.

When dough is done rising, bake for 40 to 45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Remove from dish to a wire rack to cool. (1 loaf)