Saturday, November 21, 2020

Make Ahead Thanksgiving Dishes


For the first time in 68 years, Thanksgiving will not be a joyful gathering of family and friends. I hope to make up for that a year from now, when we are all vaccinated and the coronavirus is in our rear view mirror. I look forward to a return to the way of life that 2020 has taken from us. So here's to Thanksgiving cooking a 25-pound turkey again and all the great stuff that goes with such a wonderful meal. I can't wait! 

Use the link below to help you get a leg up on your meal prep.

Saturday, November 14, 2020

Tuscan Chicken


The snow, ice and wind have descended on Minnesota. While I tried to eke out as much time on my grill as possible, the weather has forced me to retreat to my stovetop for meal preparation. Today I'm going to share a recipe that conjures up fabulous memories. In September of 2015, six of us rented a beautiful villa on a mountainside in the heart of Tuscany. The food, wine and chuckles are indelibly burned into my mind. Here's one for the food part.


1-1/2 pounds chicken breasts, thinly sliced

2 tablespoons olive oil

1 cup heavy cream

1/2 cup chicken broth

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 cup Parmesan cheese

1 cup spinach, chopped

1/2 cup sun dried tomatoes, sliced


  1. In a large skillet, add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. 
  2. Add the heavy cream, chicken broth, garlic powder, Italian seasoning and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan until warm and serve with pasta (pappardelle recommended).

Wine pairing: Brunello di Montalcino

Grogs and Goldie, 1956

Saturday, November 7, 2020

Crispy Sour Cream and Onion Chicken


These are simply entree-size sour cream and onion potato chips. Fry these suckers up...the sour cream keeps the chicken moist. And if you're smart, you'll serve these with a side-dip comprised of sour cream, lemon juice and fresh chives. A tip of the hat to Ali Slagle for this awesome recipe.


4 boneless chicken breasts, pounded 1/8" thick (or use chicken cutlets, no pounding required)

Salt and pepper

1/2 cup sour cream

1/4 cup thinly cut chives, plus more for serving

2 tablespoons onion powder

2 cups Panko bread crumbs

Canola oil for frying 

1 lemon, cut into wedges


    1. In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.) 
    2. In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper. 
    3. Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
    4. Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil’s ready. Add a chicken cutlet (or two, if they can fit comfortably) and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
    5. Serve chicken with more chives and lemon wedges....or make a dip of sour cream, lemon juice and chives.

    Wine pairing: Zinfandel

    Grogs and Goldie, 1956