Chicken Apple Hash

This is a modified version of a recipe I got from a clean foods website. It was super easy to make, really filling, and quite delicious. I made a double batch of this so it made four whopping servings, which could easily be for six people with a salad as a side. If you're not a fan of sweet potatoes, you could use regular here; it wouldn't be quite as filling, but it would still be yummers!

Chicken Apple Hash
Ingredients:
2 all-natural chicken sausage, cut into rounds
4 eggs
1 apple, cubed
2 medium sweet potatoes, cubed
1/2 cup yellow onions, chopped
Olive oil

1. Heat skilled or large frying pan to medium heat. Add olive oil.

2. Place cubed sweet potatoes on a microwave safe plate. Microwave for 2 minutes.

3. Add everything but the egg to the pan (including the sweet potatoes). Cook for 10-15 minutes until the sausage is browned and the veggies are getting soft and turning slightly brown.

4. Mix the eggs in a separate bowl. Add directly to the skillet and cook with the hash. Serve warm.

Chicken and Roasted Vegetable Tart

I love tarts. I love roasted vegetables. Fine Cooking did a beautiful thing when they proposed marrying the two together in the most recent issue of the magazine. This looks like a lot of steps, but it's not really, and this meal came together so quickly...I can't even tell you how tasty and amazing this tart is, you guys. The tart dough is so delicate and flaky, and the rich flavor of the roasted vegetables add depth to this light tart. Fine Cooking suggested prosciutto, which is what I intended to use, but mine seems to have disappeared...I know a certain boy in my house who loves it and could eat it like water...so I'm thinking it went the way of a lunch. Instead, I used roasted chicken thighs, but you could use bacon, chicken, or any other meat you wanted to add, or you could keep it vegetarian. Either way, it's delicious!

Chicken and Roasted Vegetable Tart
Ingredients:

For the filling
Olive oil, for the pan
1-1/2 cups 1/2-inch-dice butternut squash
3/4 cup sliced carrot (1/2-inch-thick half-moons)
3/4 cup sliced leek, white and light green parts only (1/2-inch-thick rounds)
3/4 cup coarsely chopped red bell pepper
3/4 cup coarsely chopped cauliflower
1 Tbs. finely chopped fresh rosemary
Kosher salt and freshly ground black pepper
I cup finely chopped, cooked chicken (I used thighs that I had previously roasted)
For the crust
6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling
6 oz. (3/4 cup) cold unsalted butter, cut into 1-inch pieces
6 oz. cold cream cheese, cut into 1-inch pieces
3/4 tsp. kosher salt
For assembly
4 oz. cream cheese, softened
1 large egg, beaten

Make the filling – (I did this step the day before)
1. Position a rack in the center of the oven and heat the oven to 375°F. Lightly oil an 8x8-inch baking dish.

2. Toss the vegetables and rosemary with 3/4 tsp. salt and 1/2 tsp. pepper in the baking dish. Add the lemon zest, juice, and thyme; toss to combine. Cover with foil and roast until fork-tender, 30 to 40 minutes. Remove the foil and let cool.

Make the crust (you could do this by hand – just a lot faster in the food processor)
1. Turn the oven temperature up to 400°F.

2. Pulse the flour, butter, cream cheese, and salt in a food processor until the dough begins to clump together, about fifteen 1-second pulses.

3. Transfer the dough to a well-floured work surface and gently knead once or twice to help it come together. Dust a 12x17- inch sheet of parchment with flour.

4. Roll the dough on the parchment into a 16-inch round that’s about 1/8 inch thick (two sides will go beyond the paper). It’s OK if it’s not a perfect circle and the edges look rough.

Assemble and bake
1. Spread the cream cheese on the dough, leaving a 1-1/2-inch border. Transfer the dough on the parchment to a 13x18-inch baking sheet; the edges will hang over the sides.

2. Spoon the vegetable mixture on top of the cheese, mounding it slightly in the center. Top with the chicken. Fold the edge of the dough over the edge of the filling to create pleats that are 1-1/2 inches wide. Brush the pleated dough with the beaten egg.

3. Bake until the crust, including the pleats, is golden brown, 35 to 45 minutes. Transfer to a rack and let cool on the baking sheet for at least 10 minutes before serving. (Good luck waiting that long.)

Chicken Mulligatawny Soup with Coconut Rice and Salsa

I just received my most recent issue of Cuisine at Home, and it's full of delicious recipes and fabulous soups! This one caught my eye right off the bat, and I made it last night for dinner, and it was a BIG hit! My kids weren't fans of the fruit salsa on top, but I loved it! But everyone agreed that the flavor of the soup and rice was spot on. The soup has a wonderful warming effect with just the right amount of heat, and the coconut/lime flavor of the rice just gave a hint of sweet and tart. Perfect! This one goes in the permanent files.

Chicken Mulligatawny Soup with Coconut Rice and Salsa
Ingredients:
SOUP
3 Tbsp. vegetable oil
2 lb. boneless, skinless, chicken breasts or thighs, cut into 2’ pieces, seasoned with salt and pepper
1 cup onion, diced
3 Tbsp. curry powder
3 Tbsp. fresh ginger, minced (or less of dried)
2 Tbsp. garlic, minced
2 jalapenos, seeded, minced
1/2 tsp. red pepper flakes
4 cups chicken broth
1 cup tomatoes, seeded, diced
1/4 cup chopped fresh cilantro
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
2 cups fresh spinach, chopped
1 can coconut milk (14oz)
Toasted coconut

COCONUT RICE & SALSA
1 1/2 cups water
1 cup canned coconut milk
2 tsp. sugar
1 tsp. kosher salt
1 cup basmati or jasmine rice
2 Tbsp. fresh lime juice
1 Tbsp. unsalted butter
1 mango, peeled, pitted, diced
1 Granny Smith apple, diced
Juice of one Lime

SOUP
1. Brown chicken in oil on all sides in a large pot over medium-high heat; transfer to a plate.

2. Add onion, curry powder, ginger, garlic, jalapeno, and red pepper flakes to the pot; saute 3 minutes.

3. Stir in broth, tomatoes, cilantro, and reserved chicken. Bring to a boil, reduce heat to medium, and simmer 10 minutes. Remove and strain enough of the soup broth out to measure 2 cups (return any strained out solids to the pot). Set the strained liquids aside.

4. Melt the butter in a saucepan over medium heat, then whisk in the flour to make a roux. Gradually add the strained soup, simmer for 1 minute, then whisk the mixture into the pot of soup. Simmer 2-3 minutes to thicken and cook out the floury taste.

5. Finish with spinach and coconut milk, and garnish with coconut.

COCONUT RICE & SALSA
1. Bring water, coconut milk, sugar and salt for the rice to a boil in a saucepan over medium-high heat.

2. Stir in rice, cover, reduce heat to low and cook 15 minutes. Remove from heat; let stand for 5 minutes.

3. Finish rice with lime juice and butter. Fluff with a fork and keep warm.

4. Toss all ingredients for the salsa together in a bowl; serve on top of the soup with rice on the side.

Saffron Honey-Roasted Chicken a la Cat Cora

I just had five gum grafts last Friday. Not fun, and my mouth is in sad shape. But the cooking must go on, as does the eating...albeit in very small, very tiny bites. This chicken had been on my list for a while, but I hadn't gotten around to making it. And it's been so warm here that I didn't want to turn on the oven. But we had two breaks in the summer heat with 60-degree days filled with glorious rain, so the oven came on last night to make this dish. This is from one of my Cat Cora cookbooks, and it is so simple to make, and wonderfully delicious to eat. We paired ours with roasted sweet potatoes and peas. Delightful.

Saffron Honey-Roasted Chicken
Ingredients:
3 lbs chicken
4 tbs unsalted butter
kosher salt
1/4 cup honey
2 tbs water
1/2 tsp saffron threads

1. Preheat the oven to 400 degrees.

2. Rinse chicken and pat dry with paper towels.

3. Place chicken breast side up on a rack in a roasting dish. Melt the butter in a pan, and then drizzle some of the butter on the chicken rubbing it in with the sea salt all over the outside of the chicken. Roast the chicken breast side up for 20 minutes. Then flip the chicken over and roast for 10 minutes.

4. Meanwhile, pour the honey and water into the remaining butter in the saucepan. Add the saffron and cook over low heat until thin enough in consistency to brush over the chicken. With a pastry brush, brush the honey mixture over the chicken.

5. Roast the chicken until the internal temperature reaches 170 degrees. This was about 25 more minutes for me, but it could be even longer depending on the size of your bird. Let rest for 10 minutes before slicing.

Asian Chicken and Rice Noodle Salad

I was poking through my Fine Cooking magazine this weekend and happened on this recipe. It sounded delightful, and lately, I've been craving Asian flavors. I was heading to the store to get some grocery shopping done, so I added a few items from this recipe to my list. I made this for dinner tonight, which I, of course, sampled before dinner time. It's really quite tasty! I made a few changes to the original recipe (using celery instead of fennel, adding cilantro, subbing honey for the sugar, and using rice vinegar), and I'm very happy with the result. This comes together pretty quickly, and I think the whole family will enjoy it.

Asian Chicken and Rice Noodle Salad
Ingredients:
1/2 cup rice vinegar
3 tbs. honey
2 fresh long red chiles, stemmed and minced (about 1/4 cup)
Kosher salt
2 medium carrots, coarsely grated
3 celery stalks, thinly sliced
2 tbs. cilantro
1 lb. boneless, skinless chicken breasts (or thighs)
Freshly ground black pepper
4 oz. thin rice noodles (vermicelli)
4 cups thinly sliced Napa cabbage (from 1/2 large head)
1 Tbs. Asian sesame oil; more to taste

1. Prepare a medium-high (400°F) gas or charcoal grill fire.

2. In a large bowl, stir the vinegar, honey, chiles, and 1-1/2 tsp. salt until the sugar dissolves. Reserve 2 tbs. dressing in a small bowl. Add the carrots, celery and cilantro to the large bowl and toss; set aside.

3. Pat the chicken dry and generously season with salt and pepper. Grill the chicken, turning once, until cooked through, about 10 minutes. Transfer to a cutting board, and let rest for a couple of minutes.

4. Meanwhile, prepare the noodles according to package directions. Drain, rinse briefly under cold running water, and transfer to the large bowl. Add the cabbage and sesame oil, toss well, and season to taste with salt, pepper, and more sesame oil. Transfer the salad to a serving platter or plates. Slice the chicken thinly and arrange on top. Drizzle with the reserved dressing, garnish with more cilantro, and serve.

Leek, kale raab and sausage pasta

We got kale raab in our box this week. I'd never had it before, and it's like a mix between kale and broccolette. I thought it would go well in a pasta, and I had some chicken sausage that had garlic and spinach in it, some fresh leeks, garlic, olive oil and Parmesan cheese. That's all that was needed for a delicious and quick meal!

Leek, Kale Raab and Sausage Pasta
Ingredients:
1 package chicken sausage, sliced into coins
2 leeks, sliced in half lengthwise and then crosswise
1 bunch kale raab, sliced
10 cloves of garlic (trust me on this one); 5 sliced thinly, 5 smashed and peeled, but not sliced
Olive oil
1 lb. pasta (I used a corn pasta)
1/3 - 1/2 cup Parmesan cheese
Black pepper

1. Bring a large pot of water to boil. Salt the boiling water. Cook your pasta according to package directions. I used a penne.

2. Meanwhile, in a small pot on low heat, warm 5-6 tbs. of olive oil. Add the 5 smashed and peeled garlic cloves. Twirl the oil around so the garlic saturates the oil. Leave on the low heat.

3. In a large skillet over medium-high heat, add 2 tbs of olive oil. Then add the leeks and the sliced garlic. Cook for 5 minutes. Add the kale raab. Cook for another 3 minutes. Remove the veggies into a bowl. **Some freshly squeezed lemon juice would've been lovely to mix into the veggies, but I was out and didn't want to use bottled lemon juice...that would not have been good!** Add the sliced sausage and cook until brown and golden. Add the veggies back in until they are all warm.

4. In a large bowl, mix the pasta and the veggie/sausage. Add the garlic oil (minus the smashed garlic cloves - they've given their love) and 1/3 - 1/2 cup of Parmesan cheese. This is to your taste. Add lots of black pepper. Stir and serve immediately.

Thai Style Chicken Enchiladas

I was looking for something to do with some cooked chicken in my fridge and happened upon a recipe for Thai Style Chicken Enchiladas on a blog called howsweeteats.com. They looked delicious, and I had all the ingredients except the sweet chili sauce (which I actually had the week prior, but it expired, and I had to throw it away - ack!!!), but I figured I could make the enchiladas minus the chili sauce, just adding a bit of Thai seasoning instead. These were super yummy!!!! I will make them again when I buy the sweet chili sauce, but they don't even need it. The cilantro, Thai seasoning and peanuts give it that wonderful Thai flavor! Definitely worth making!

Thai Style Chicken Enchiladas (recipe inspired by the How Sweet Eats blog)
Ingredients:
8 flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoons canola oil
1/2 sweet onion, chopped
1/3 cup chopped/shredded carrots
1/2 cup chopped/shredded cabbage
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced
1/3 cup chopped + crushed peanuts + more for garnish
1/4 cup chopped fresh cilantro + more for garnish
2 1/2 cups light coconut milk
1/3 cup + 1/2 cup sweet chili sauce (this was the How Sweet Eats portion of the recipe)
1-2 tbs Thai seasoning (I got my recipe from this blog) - my addition

1. Preheat oven to 350 degrees F.

2. Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, Thai seasoning (if using), remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce (if using), mixing thoroughly to combine. Turn off heat.

3. Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce (if using chili sauce). Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. Coat the tortillas with the remaining sauce.

4. Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas.

Honey Mustard Chicken

Long time, no see! It's been a crazy month here. I just got back from eight days of vacation in the warm sun! Woohoo! We had a great time, but now, we're trying to get back into the swing of things with work and laundry and the million other things that come with daily life. We spent all day at Micah's solo and ensemble performance where he did really well and had a lot of fun. However, all the waiting around for scores throughout the day caused us to eat out (donuts and hamburgers...not the most nutritious of meals, I know). So tonight, I wanted a little home cooking that would fill our bellies and make us feel good. My friend Tori passed along this recipe a while back, and I've been dying to try it. I changed it up a bit, using orange slices instead of lemon, and I think that substitution really added some dynamic flavor to this chicken. If you're nervous about the curry powder like I was (actually, that was the whole reason Tori gave me this recipe, because I said I didn't like curry powder, and she told me I would like it in this recipe - darn that Tori, she was right!), it is really delicious in this recipe, and that strong flavor is masked by the other flavors, but you still feel the warmth from the curry.

Honey Mustard Chicken
Ingredients:

5 chicken breasts (I pounded mine out)
1 tsp paprika
8 thin orange slices
1/4 cup honey
1/4 cup Dijon mustard
2-3 tbs dried onion
1-2 tsp lemon juice
1/2 tsp curry powder

1. Preheat oven to 375 degrees.

2. Arrange chicken breasts in foil-lined 9x13 inch pan.

3. Sprinkle chicken with paprika and lay orange slices on top. Bake for 30 minutes.

4. Meanwhile, combine all sauce ingredients in small microwaveable bowl. Microwave on high for 2 minutes and set aside.

5. After chicken has cooked 30 minutes, drain juices. Spoon sauce over chicken and bake 10-15 minutes more until done.

Chicken Marbella

Andy requested this dish for his birthday. This is a dish his Uncle Gary makes, and we've always loved it. Oddly enough, the dish has a couple of ingredients I don't like (capers and olives), but the flavor those items bring to the party coupled with the sweetness of the cooked prunes (don't be scared...they are delicious cooked!!!) creates a perfect blend of sweet, sour, briny and savory. It's an easy dish to make, though it needs some time to marinate. This is a rustic, easy dish to make for potlucks, special meals or even just a Thursday night.

Chicken Marbella
Ingredients:
2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on
1/2 head of garlic, peeled and finely puréed
2 Tbsp dried oregano
Coarse salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes
8 large pitted Spanish green olives, cut in half
1/4 cup capers with a bit of juice
3 bay leaves
1/4 cup brown sugar
1/2 cup white wine
2 Tbsp fresh Italian parsley, finely chopped

1. In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.

2. Preheat oven to 350°F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

3. Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).

4. With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.

Almond-Crusted Chicken

I found this crusting recipe in an issue of Cuisine at Home. It was intended for fish, but as I don't eat a lot of fish, I thought it'd be super on chicken as well. This is Mediterranean inspired and it was really a delicious pairing of chicken and spices. I ate the first one hot from the oven. The subsequent chicken breasts, I cut up into strips and put them in salads for lunch. Yum! It added the protein I was looking for but also gave my salad a punch of some serious flavor. I used smoked paprika, as the recipe calls for, but you could use sweet paprika if you like that better. If you want to try this crusting on fish, the magazine recommends tilapia, halibut, catfish or any other white fish.

Almond-Crusted Chicken
Ingredients:

Pulse:
1/2 cup sliced almonds, toasted
1/4 cup panko bread crumbs
2 tbs chopped fresh parsley
1 tbs fresh thyme leaves
1 tbs olive oil
Salt and black pepper to taste

Combine:
1 tbs smoked paprika
1/2 tsp kosher salt
1/2 tsp. black pepper
4 chicken breasts (or fish fillets)
Olive oil

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper; coat with nonstick spray.

2. Pulse almonds, panko, parsley, thyme and 1 tbs olive oil in a food processor until nuts are coarsely chopped. Season mixture with salt and pepper.

3. Combine paprika, 1/2 tsp. salt and 1/2 tsp. pepper. Place chicken on prepared baking sheet, sprinkle with paprika mixture, and brush with oil. Divide nut mixture among chicken breasts, pressing to adhere. Roast chicken until firm 20-25 minutes.

Avocado, Bruschetta and Havarti Chicken with a Balsamic Reduction

My sister-in-law posted a recipe she saw on line for Avocado, Mozzarella and Bruschetta Chicken on Facebook the other day. It looked amazing, so I earmarked it and promised myself to make it. Tonight, it was just Micah and I, and I thought, ooh, I think I have all the ingredients! Well, not quite, but close! I didn't have mozzarella, but I did have Havarti, so I subbed out the cheese and made my own bruschetta. I also was running low on my standard balsamic vinegar, but I had white balsamic vinegar, so while the picture isn't quite as dramatic as the original, the taste was OUT-OF-THIS-WORLD!!! People, this recipe is DIVINE! You have to try it. Like tonight. It's that good. Where did the original come from? From a cute little blog called Iowa Girl Eats. Check her stuff out - it's yummy looking and the link above is to her original recipe.

Avocado, Bruschetta and Havarti Chicken with a Balsamic Reduction
Ingredients:
1 cup balsamic vinegar (I used white balsamic vinegar)
4 chicken breasts, pounded to an even thickness
extra virgin olive oil
salt & pepper
1/2 cup pre-made bruschetta topping
1 avocado, sliced
4 slices of havarti cheese (or mozzarella)

1. Pour balsamic vinegar into a small saucepan then bring to a boil. Turn heat down to medium then simmer and reduce until vinegar is thick enough to coat a spoon, about 20 minutes. (Vinegar will continue to thicken while cooling.) Set aside to cool.

2. Place oven rack in top position then preheat broiler. Brush chicken breasts with extra virgin olive oil then season with salt and pepper on both sides. Brush a large skillet over medium-high heat with oil then add chicken breasts and cook for 4-5 minutes a side, or until no longer pink in the center.

3. Transfer chicken to a foil-lined, nonstick-sprayed baking sheet then top with 2 Tablespoons bruschetta mixture, 3-4 slices avocado, and 1 slice of cheese each. Broil until cheese has melted and serve with the balsamic vinegar reduction drizzled over it.



My white balsamic vinegar reduction.

Chicken and Black Bean Quesadillas Revisited

Remember these little guys? I haven't made them in a long time, primarily because most tortillas have some form of hydrogenated oil in them, unless you make your own, or are loaded with soybean oil, which, of course, Andy is allergic to. But I found some great whole wheat ones with flax seed (OMEGA 3s!!!) in them at Trader Joes, with no soy and no hydrogenated oils, so I've been remaking these little beauties over the last week.

They don't last long. My boys are addicted to them, and they are GREAT for school lunches, because they are good cold, or you can warm them up. I make 8 tortillas worth, which is actually 16 quesadillas, as I cut them in half once they are cooked. Each little triangle is around 170 calories a piece, and they are loaded with protein, fiber and very little fat. Good deal!

I highly recommend these! I slice them up with a piece cutter, put them in a container and store them in the fridge.

Click HERE for the recipe.

Green Curry Chicken

We love Thai food, but we don't often go out to eat much anymore, particularly to Asian-inspired food because Andy is allergic to soy, and it's in so much of the Asian cuisine. But, when we do go out, Andy always gets the Green Curry Chicken. It's thinly sliced chicken basically poached in this beautiful green liquid. It's got moderate spice level and is just velvety on the tongue. We've talked about trying to make it at home, but I haven't been able to find a green curry paste that I like, and while I could make one myself, I'd rather not in this instance.

Finally, I landed upon a jar at a health food store nearby that contains no miso or soy, has all-natural ingredients and looked good. I bought it and earlier this week, I took my first foray into making Green Curry Chicken. I used chicken thighs, but you could use breasts for this. In fact, next time (and there will be a next time), I plan on using a mix of thighs and breasts. While the traditional dish is served with rice in the Thai restaurant we visit, I wanted a grain with more nutritional punch, so I served mine with pearl barley. Andy, Micah and I were thrilled with this. Nathan thought it was a bit too spicy for his taste, but I thought it was just right.

Green Curry Chicken
Ingredients:
1/2 onion, sliced thinly
1 lb. boneless chicken thighs or breasts, sliced lengthwise into strips
2 tbs green curry paste (I used Thai and True Green Curry Paste)
1 cup lite coconut milk (you could use regular here)
Salt and pepper
1 tsp fish sauce (optional)
1/2 cup frozen peas
1 tbs coconut oil

1. Heat a saute pan over medium heat. Add the coconut oil. When the oil has melted, add the onion and cook until translucent. Add the green curry paste and coconut milk and cook until the paste is dissolved. Add the fish sauce, if using.

**NOTE: I know fish sauce stinks, and some of you might think it's gross, but you can't get that flavor from anywhere else. I hate all seafood, but fish sauce imparts a wonderful flavor to certain dishes, and it's NOT fishy-tasting!**

2. Add the chicken, making sure it's covered by the liquid. Bring the pan to a simmer and then turn the heat down to a slow simmer, about 3-4 on my stove. Cook low and slow until the meat is fully cooked.

3. Add the peas and heat until warm. Serve over pearl barley or brown rice.

Coconut Stewed Chicken

The other night, it was pretty darn cold outside, and I was looking to make a warm, comforting batch of stewed chicken. I had a couple of thighs, legs and breasts that I cut up into chunks for this recipe, but you could use whatever cuts you have. I modified a recipe for Trinidad Stewed Chicken that I found on allrecipes.com to fit my needs. This dish really hit the spot, and there were very little leftovers. My oldest son just gobbled it up and went back for seconds and thirds! I liked the simplicity of the recipe - it was very straight forward.

Coconut Stewed Chicken
Ingredients:
1 (4 pound) whole chicken, cut into pieces
4 tablespoons finely chopped onion
3 tablespoons chopped fresh cilantro
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon coconut oil
1/4 cup brown sugar
1 cup water
1/2 cup canned lite coconut milk
1 teaspoon red pepper flakes
2 tablespoons ketchup
1 tablespoon butter
Cornstarch or flour (for thickening) - optional

1. Place chicken on a plate. Sprinkle the cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.

2. Heat the coconut oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.

3. Pour in 1 cup of water, lite coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Add a little cornstarch or make a slurry of 2 tbs warm water and 1 tbs of flour, and add to the pan to thicken the gravy. Serve chicken with the sauce in the pot as a gravy.

Chicken Marsala My Way

Chicken Marsala is one of my most favorite dishes in the entire world!!! Beautifully browned chicken bathed in a cream sauce with the rich undertones of Marsala wine running through the sauce and topped with gorgeously browned mushrooms. That's my idea of comfort food! I had two beautiful organic chicken breasts still on the bone thawed in my fridge this evening, an unopened bottle of Marsala (I always keep Maderia and Marsala on hand for cooking!!), and some leftover mushrooms that needed to be cooked. I decided to riff a bit on Chicken Marsala. This dish has much of the same components, with a few additions. The result was delightful and met the needed comforting aspects of the original dish. I served mine over brown organic rice.

Chicken Marsala My Way
Ingredients:
2 chicken breasts, skin removed and cut into chunks
1 onion, sliced thinly
1 carrot, sliced thinly
1 celery rib, sliced thinly
2 garlic cloves, crushed
1/2 cup Marsala wine
3 tbs butter
1 quart chicken stock
1/3 cup half-n-half
2 tbs flour
1/4 cup warm water
Salt and Pepper
Mushrooms, sliced (about 1/2 cup sliced)

1. In a Dutch oven over medium heat, melt 2 tbs of butter. Add the onion, carrot and celery and saute until softened. Shove the veg over to the side of the pan. Add the chicken to the pot and brown. Add more butter or a little olive oil, if needed. Season as you go with salt and pepper. When the chicken is browned, mix the veg with the chicken and add the Marsala. Kick the heat up to high and bring to a boil. Reduce by half. Add the chicken stock and the crushed garlic and bring back to a boil. When it boils, reduce the heat to a bare simmer, clap on a lid and cook low and slow for at least an hour.

2. Meanwhile, heat a cast iron skillet over medium high heat and add 1 tbs of butter. Add the mushrooms, being sure to give them room to breathe. Cook until the water has cooked out of the mushrooms and they are golden brown. Cut the heat.

3. When the chicken has cooked for an hour, use a slotted spoon to remove the chicken and veg to a bowl. Kick the heat up to high on the cooking liquid and bring to a boil. Boil until the liquid has been reduced by half. Add the half-n-half. Add the chicken and veg back to the pot. Meanwhile, mix 2 tbs of flour with 1/4 cup warm water in a small measuring cup being sure to get rid of any clumps. Add to the pot and stir in, thickening the sauce. Add the mushrooms to the pot. Serve immediately.

Creamy Coconut-Lime Soup

I like spice. But I don't like too much heat in my spice. Sounds funny, I know. But I want to be able to taste my spice not just on the first bite, but also on the last, meaning, I don't want my mouth burned so bad by the heat of the spice that I can't taste anything after that first bite. This has definitely happened. Until I know a Thai or Chinese restaurant really well, I order no stars or maybe one star. So, I tend to err on the side of mildness in my own cooking. But I definitely want to taste those spices when I'm eating food rich in spices and flavors.

I saw this recipe in a holiday version of a Better Homes & Gardens and I thought it sounded mighty tasty! I modified it a bit, but I'm happy with the result. It's a smooth, creamy, spicy soup that warms you from head to toe.

Creamy Coconut-Lime Soup
Ingredients:
1 2 - 2.5 lb. rotisserie chicken (I roasted four legs and thighs and stripped them of their meat)
2 cups water
2 - 14 oz. cans unsweetened light coconut milk
1.5 cups thinly bias-sliced carrots
1/3 cup lime juice
1 tbs soy sauce
2 tsp Thai seasoning
1/4 tsp salt

Toppings (optional)
Thai seasoning
Fresh cilantro
Peanuts
Lime wedges

1. Remove and discard skin and bones from chicken. Using two forks, pull chicken apart into shreds. In a large saucepan, combine shredded chicken, water, coconut milk, carrots, lime juice, soy sauce and the 2 tsp Thai seasoning, and the salt.

2. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes or until carrots are crisp-tender.

3. If desired, top each serving with additional Thai seasoning, cilantro, and peanuts and serve with lime wedges.

Chicken Cordon Bleu with Brussels Sprout and Bacon Hash

I was flipping through the television the other day and ran across an episode of Tyler's Ultimate. This is one of Tyler Florence's shows on the Food Network where he takes a dish and makes what he calls his ultimate version of it. The episode was all about chicken cordon bleu, one of my favorite dishes since I was a kid. To go along with it, he made a Brussels sprout and bacon hash, a cranberry chutney and a roasted chicken jus. I drooled through most of the show. I was making my grocery list anyhow, so I quickly added all the ingredients to my list with the designs of making these dishes this week.

Tonight was the night. I was not disappointed. What a delicious and filling dinner this was! It did take quite a bit of work, I won't lie. And my cranberry chutney went the way of the garbage disposal (disappointingly) because I was trying to do four things at once and text, and well, let's just say the cranberries got a little overcooked. Oh well - they would've added the perfect balance to this fairly savory meal. Next time!

These recipes are straight from Tyler's page on Food Network.

Chicken Cordon Bleu
Ingredients:
4 chicken breasts skinless and boneless
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil

1. Preheat oven to 350 degrees F.

2. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

3. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

4. Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through. (I cranked my heat to 425 at 15 minutes and finished these at 425 for the last 15 minutes.)

5. Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

Brussels Sprouts and Bacon Hash
Ingredients:
Extra-virgin olive oil
4 slices thick-cut bacon
4 sprigs fresh thyme
2 pints Brussels sprouts, cut in 1/2
1 pound fingerling potatoes, split down the middle
1/2 pound red pearl onions, peeled
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 bunch flat-leaf parsley, leaves roughly chopped

1. Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Add Brussels sprouts, potatoes and pearl onions.

2. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

Roasted Chicken Jus
Ingredients:
6 chicken wings
1 large onion, quartered
3 medium carrots, roughly chopped
2 stalks celery, roughly chopped
5 sprigs thyme
1 head garlic, cut in 1/2
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/4 cup dry white wine
2 cups low-sodium chicken broth
2 tablespoons cold unsalted butter, cut into cubes

1. Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes until the wings are nice and brown.

2. Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon. Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains. Remove from heat and strain through a china cap, pushing some of the vegetable pulp through the strainer with the back of a ladle - this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts. Season again with salt and pepper.

Cranberry Chutney (not pictured)
Ingredients:
2 cups fresh cranberries
1/2 cup full-body red wine
1/4 cup sugar
Freshly ground black pepper

1. Add ingredients to a small saucepan and set over low-medium heat for 10 to 12 minutes until the cranberries are just cooked through and tender. You want them cooked through but not falling apart.