Don’t ever ask me what my favorite meat is when I’m eating a nice juicy cheeseburger but at most any other time I’ll answer that with a “hmm… chicken, I guess”. These are chicken enchiladas with jack cheese in a tomatillo sauce. Yummy!I made some beans to go with them, and added a daub each of guacamole and sour cream. I like the chips for the crunch they add.I ordered in a bucket of duck fat after a search turned up a source that wasn’t asking an arm and a leg for it. I have the tub broken down into smaller containers and most of it is frozen save for about a half pound in the fridge. I read all kinds of good things about it and am really looking forward to some turkey leg confit. I did use a spoonful of it when I browned these thighs and really got a nice color on them. I braised the thighs in stock and squeezed in the juice of a lemon and added capers at the finish to make a nice lemon sauce. It was good on the steamed broccoli, too.The rice is a box mix that works well for me – Zatarain’s is a good brand. I really like their wild rice mix.… and a puppeh! I love the expression on his little puppy face. Mrs J says he is a chihuahua terrier mix and was adopted today. Yay!
I could have easily called it lemon garlic ginger honey sticky chicken because all of those played a role in the dish. This started with boneless thighs and a couple of lemons and evolved from there. I started thinking sticky chicken because I have done that and had good luck. Mix the juice from two lemons, the zest of one lemon, a couple good squeezes of honey, grated fresh ginger root, grated garlic, some brown sugar, and a slug of soy sauce and use it as a marinade for the chicken. I chopped the chicken into one inch pieces but it would be fine to leave them whole. Let it marinate for an hour then array the chicken on a foil lined baking tray and let it brown in a 400 degree oven, about 30 minutes. Turn once to brown both sides.
While the chicken is cooking, add more lemon juice, honey, and soy sauce to the remaining marinade in a small sauce pan, heat to boiling, turn down to a simmer, and thicken with a cornstarch slurry. I added a couple tablespoons of chili garlic paste to add some zing. When the chicken is nicely browned toss with the thickened sauce and serve over rice. I added steamed broccoli for this dish but it can be served on the side.
These may be my favorite pizzas. For today, anyway. I roasted three heads of garlic and squeezed them into the white sauce along with fresh grated pecorino. The dough used up 3-1/4 cups of bread flour so there was plenty for a 14″ pie. The edges puff up so that they are like soft pretzels, especially when they are brushed with butter and sprinkled with kosher salt. I rolled string style mozzarella into the edge to make it a cheese crust. I gave the crust five minutes in a 400 oven before I added the toppings. I’ve done it both ways, par-baked and not, and I have yet to decide which method works the best, my practice hasn’t really been rigorous enough and the time between pies is playing a role.I par-boiled the broccoli for a couple of minutes and cooled it in running water prior to assembling the pie, the chicken was sauteed to just barely done as well. The completed pie baked for about 12 minutes then finished under the broiler until it looked good enough. I like to see a little crust on the cheese topping and the edge should be browned nicely. Let the finished pie sit for a few minutes before slicing to give the cheese time to settle a bit.I have to wait to get my slice to the plate before I can add the red pepper flakes. I usually give it a grind of black pepper, too.
Wikipedia tells me that “lo mein” translates from the Cantonese to “stirred noodles”. This dish had chicken breast chunks and shrimp with broccoli, onions, and carrots along with rehydrated mushrooms that I bought dried. I’ve learned to simmer them for at least an hour before they are anywhere near tender enough to eat, and don’t try to save the stems. I simmered these with the dried cayenne peppers, and used the broth from that in making the brown sauce. I ran across a good discussion of brown sauces here. Mine has dark soy, oyster sauce, Chinese cooking wine, chicken paste in that mushroom stock, a little chili paste, tamari, and a lot of garlic. I sweeten ours with Splenda but sugar is more common.
I’m on a chicken recipe spree! At least until I run out of chicken breasts, anyway. This recipe from Emeril Lagasse looked pretty good, with the added bonus of the side dish calling for the truffle oil that rounded out a recent online order I placed a while back and was looking for a place to use.
I didn’t have the proper arborio rice so I used the jasmine variety that I do keep on hand and has worked for me before. Instead of Parmesan I used fresh grated pecorino. The mushrooms were the usual supermarket white buttons, nothing fancy. I think I can take or leave the truffle oil, it not adding any particular enjoyment for me but I’ll wait a while and try it elsewhere before I make up my mind.
The goat cheese filling worked very well, every time I made a cut a little more oozed out and was quickly mopped up. I used a lot more garlic than the recipe wanted.
Mrs J grabbed a big roast at the store the other day and we went with the crockpot to cook it. She was wanting a basic pot roast supper and that is what she got. I did tweak the menu a tad and made her mash her own potatoes but she didn’t mind. The roast nearly filled the crockpot but I squeezed in carrots, onions, and celery and filled the rest of the space with beef broth and red wine. I didn’t have any fresh herbs so dried thyme and bay leaves went in for seasonings, along with black pepper and salt, natch.There was still plenty of meat and gravy left so I added a few more veggies and broth for the next day’s stew. I still have a fair sized lump of beef, I may slice it for sammiches before the day is out. Speaking of that, it may reach above 70 degrees here today, which should melt the last traces of snow. Just in time for more snow tomorrow! Ahhhh!