"My grandchildren are great little kitchen helpers," says Coleen. "When I cook, they are always right there next to me."
Coleen Hoeschen lives on a high bank overlooking peaceful Lake Ida in Alexandria, Minnesota. Since retiring as a medical technologist, she loves having more time to kayak on the lake and to cook. "I really enjoy a casual dinner party," she says. "My favorite meals to serve are those for a small group of friends or neighbors. I love the planning and preparation."
Sometimes she cooks for a cause. "The hospital where I worked does an annual silent auction for the American Cancer Society. I donated a four-course meal." That night, she made her Irresistible Chicken (scroll down for the recipe) to serve as the main course. "It was accompanied by an antipasto tray, fresh bread, pasta primavera, and Pavlova for dessert. It was a perfect September evening, so our guests were able to dine outside under a sunset and twinkling
Coleen says that her secret ingredient in many dishes is red pepper flakes. "Especially if the recipe calls for sautéed garlic, I like to add red pepper flakes to the pan with the garlic and sauté it all in a little oil before I add the other ingredients."
Her best kitchen helpers are her grandchildren, ages 5 and 7. "I've been teaching them to cook since they were 2 years old," Coleen says. They live near Farwell, Minnesota, on a farm where her daughter and son-in-law raise beef cattle, goats and chickens for eggs. "The kids are pretty brave with the animals. They know how to collect the eggs and handle them carefully." But, she laughs, they also really like to break eggs. "So they know how to make omelets and pancakes, cookies and cakes." Coleen's Craisin Chews are a favorite.
Besides cooking with her grandchildren, Coleen spends as much time as she can with them on Lake Ida. They're still learning how to swim, but Coleen likes to take them fishing off the dock for sunfish.
Because of its bounty of freshwater lakes, Minnesota is the perfect habitat for wild rice, which has "become a staple" at the Hoeschen house.
Coleen serves Wild Rice Salad alongside some burgers she patties with meat from her children's farm, sprinkled with Penzeys English Prime Rib Rub. She and her family like to eat looking out on Lake Ida. "Every day we appreciate something about the lake—the calm in summer, the whitecaps when it's really windy, even when it freezes in winter."
Serve this chicken with pasta so you don't miss a drop of the delicious sauce.
Place the chicken breasts between two pieces of plastic wrap. With the flat side of a mallet or a heavy skillet, lightly pound the chicken until about 1/4-inch thick. Season with salt, PEPPER and GARLIC and dust with flour. If you would like crispier chicken, dip the cutlets in the egg and then coat with the panko bread crumbs. Coated cutlets should be refrigerated for a short time before proceeding.
Spray a large skillet with non-stick cooking spray. Add the oil and heat over medium-high heat. Add the chicken and lightly brown on both sides, 3-4 minutes per side. Transfer to a platter. Pour any fat from the pan. Add the vodka. Cook until nearly evaporated. Skip this step if not using vodka, but make sure to stir well when adding the stock. Add the chicken broth and lemon juice. Bring to a near boil, return the cutlets to the pan and cook for 1 minute per side. Transfer the cutlets to a warm plate. Reduce heat to low, add the tomatoes and cream to the pan and heat through. Pour the sauce over the cutlets, garnish with the green onions and serve.
Prep. time: 15 minutes
Cooking time: 15 minutes
Serves: 4
Nutritional Information: Servings 4;
Serving Size 1 cutlet with 1/2 cup sauce (208g); Calories 350; Calories from fat 130; Total fat 15g; Cholesterol 130mg; Sodium 410mg; Carbohydrate 15g; Dietary Fiber 1g.
This is a nice dish to whip up when you have leftover chicken or turkey. Thanksgiving is right around the corner, so keep this recipe in mind.
Blend together the mayonnaise, milk, lemon juice and BOUQUET GARNI; set aside. In a large bowl, combine the chicken, wild rice, green onions, water chestnuts, pea pods, celery, salt and PEPPER. Stir in the dressing. Refrigerate, covered, for 2-3 hours. Just before serving, fold in the grapes and cashews.
Prep. time: 15 minutes (+ 45 to cook wild rice)
Cooking time: none
Serves: 6-8
Nutritional Information: Servings 8;
Serving Size 1 cup (227g); Calories 400; Calories from fat 210; Total fat 23g; Cholesterol 50mg; Sodium 290mg; Carbohydrate 26g; Dietary Fiber 4g.
A wonderful combination of chewy, crunchy and yummy.
Preheat oven to 300°. Combine the flour, baking soda, salt and oats. Mix well and set aside. In a separate bowl, blend the sugars. Add the butter and mix to form a grainy paste. Add the honey, VANILLA and eggs. Mix until fluffy. Add the flour mixture, craisins and nuts. Blend just until combined. Drop by the rounded tablespoon onto ungreased cookie sheets. Bake at 300° for 18-22 minutes.
Prep. time: 15 minutes
Baking time: 18-22 minutes
Yield: 4 1/2 dozen
Nutritional Information: Servings 24;
Serving Size 2 cookies (51g); Calories 210; Calories from fat 90; Total fat 10g; Cholesterol 35mg; Sodium 135mg; Carbohydrate 29g; Dietary Fiber 1g.
