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This past week I have had the supreme privilege of being a guest at the 4 Sisters LoneTree Ranch in Montana. I have always enjoyed trips to Montana and this private remote ranch just added to my love of that great state. Good friends and wonderful hosts, not to mention insanely beautiful scenery, more than made up for the long drive to get there. One memorable meal that we had on the ranch was delicious oven fried chicken. Flavorful and crisp on the outside and juicy on the inside, it was better than any traditionally made fried chicken I have ever had. I made it again for my family last night and my husband could not stop eating!  Try it and let me know what you think.

4-Sisters  Buttermilk Oven Fried Chicken4-Sister's Chicken

1  1/4 C. buttermilk

1/4 C. olive oil

3 T. dijon mustard

2 cloves garlic, minced

3 T. hot pepper sauce

2 tsp. salt

1/2 tsp. pepper

1 large onion, sliced

12 chicken pieces

1 C. unseasoned breadcrumbs ( I used fresh breadcrumbs)

1/3 C. parmesan cheese

1/4 C. flour

2 tsp. dried thyme

1/2 tsp. paprika

1/2 tsp. cayenne

1/2 C. melted butter

Wisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1/2 tsp. salt and pepper in a large bowl. Add onion and chicken, cover and chill at least 3 hours and up to one day.

Preheat oven to 400 degrees.

Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 tsp salt in a large dish. Roll each piece of chicken in the mixture and place on a rack on a sheet tray. Let chicken sit for 30 minutes.

Melt butter and pour over chicken. Bake for 50 minutes at 400.

This can be served hot or cold. We baked it in the afternoon, let it chill and ate it “picnic style”. You can also do this with boneless chicken breasts, just reduce cooking time to 20 minutes.



Guess what? I had a comment from the Deli Diva ( http://thedelidiva.wordpress.com ) on my last post. She is starting up a deli in the Tampa, FL area and wanted to try out my chicken tortilla soup recipe. If she uses it, she will call it Camilla’s Tortilla Soup on her menu. Isn’t that a kick? Start a blog and you can connect with someone who names a soup after you! If any of you are in the Tampa area,( Aunt Jan, that’s you!) look up the Deli Diva and if you see my soup, give it a try.

I had a blast cooking for my first 2 clients. I started the day at the grocery store at 7:45 and was completely cleaned up and finished by 3:30. I think I need to get good shoes to work in because when I woke up this morning my feet were killing me. A flashback to my waitressing days where I couldn’t afford good shoes and would be on my feet for hours in cheapos from Payless. I will not often bore you with my menus but since it was day one, I’d love to share what I made.

Chicken Tortilla Soup: Perfect for the freezer. Fresh tomatoes,spices,chicken stock and slow roasted shredded chicken make this soup a perfect combination of healthy and hearty. Topped with Monterey Jack cheese and crunchy tortilla chips this soup is Mexico in a bowl.

Roast Salmon with dueling sauces:  Single serving pieces of salmon. The first will be prepared fresh with a creamy avocado sauce. The second will be prepared for freezing with an Italian Puttanesca sauce made from tomatoes, olives, and capers.

Indonesian Ginger Chicken: Honey, soy sauce and fresh ginger are the key flavors of this incredible delicious chicken, hot or cold. Prepared for the freezer, just defrost and bake. Use the left-over the next day in a sandwich or salad.

Baked Potato Soup and Filet of Beef Sandwiches: Creamy potato soup made with farmer’s market potatoes makes a nutritious and hearty meal. Topped with applewood  bacon and cheddar cheese. This is paired with beef sandwiches on multigrain rolls with crisp lettuce and a tangy housemade blue cheese spread.

Orecchiette with chicken meatballs: “Little ears” is the nickname for this fun pasta. Rustic tomato sauce paired with whole milk mozzarella and hand rolled chicken meatballs create a delicious but light summer pasta dinner.  Side dish: Steamed broccoli with lemon. Prepared ready to freeze or bake.