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Friday Recipe Exchange: Braised Italian Chicken

Braised Chicken

I’m travelling this weekend, but didn’t want to leave you without a recipe exchange two weeks in a row. This is a repeat from several years ago (have we really been doing it that long?). My life is pulling me in twelve different directions right now and only a few do I have control over. That probably means between now and the big holidays, we’ll have more repeats. Once I move into my new house, I’ll be back into the cooking groove…and in a better kitchen that doesn’t make feel all stabby and want to throw things.

I have a couple of recipes that I made recently that I’ll try and put together for next week. But no promises, if next week unfolds anything like this week.

No Bixby update this week, but a few pictures of how much he’s grown, here. There is no hiding his Great Dane lineage now. BTW, in case you didn’t know it, Mrs. J works at the local shelter and JeffreyW always has lots of photos of the residents. This is a particularly cute bunch.

On to the recipes:

Chicken is our default theme tonight.

First up, Quick and Easy Barbecue Chicken, recipe here.

Grilled Lime Chicken, and additional marinade ideas, here.

JefferyW is fond of Chicken Marsala, photos and recipe here.

I’ll be out trick or treating with eight year olds tonight. What are you scaring up for the weekend? Cooking up anything good in your cauldron?

Tonight’s featured recipe:

Braised Italian Chicken

  • 8 bone-in chicken thighs, skin on
  • Olive oil
  • Flour
  • Dried: basil, oregano, rosemary, cayenne pepper, pepper, salt, thyme

Sauce:

  • 6-8 green onions, chopped
  • 1 small zucchini cubed
  • 1 carrot, diced
  • 1 green pepper, diced
  • 4-6 button mushrooms, washed and sliced
  • 2 tsp crushed garlic or equivalent
  • 1/2 cup good red wine
  • 6 oz can of tomato paste
  • 14 oz can of diced tomatoes or equivalent (I use unsalted)
  • 2-15oz cans of tomato sauce (again, I use unsalted)
  • 2 tsp dried basil (or fresh equivalent)
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes (opt)
  • Pinch of rosemary
  • Salt & pepper to taste
  • 10-16 oz of favorite pasta (I like angel hair with this dish)

Bowl, Saucepan, Skillet, Baking dish or Dutch oven

In a bowl, mix together about 2 cups of flour and a good amount of the spices. Wash and dry thighs. Dredge in flour and fry in large skillet in about 1/2 cup of olive oil (I start with skin side down and do not touch it until it moves easily when I nudge it with a fork, then I flip it). When browned on both sides, remove to a plate with paper towels to drain a bit. Preheat oven to 325 degrees.

Meanwhile, in a large saucepan, heat 1 tbsp of oil and add diced vegetables, cook until the onions are translucent. Add garlic and cook for another minute, then add wine, stirring to deglaze the pan. Add remaining ingredients, stirring to mix well. Let simmer, covered, on the stovetop while chicken browns.

In baking dish, add enough sauce to come 1/2 way up the side of the baking dish. Nestle chicken in the baking dish, skin side up. Now here is the important part, ladle additional sauce AROUND the chicken as needed, but DO NOT cover the top. Leave enough room for the browned top of the chicken to remain above the sauce. This lets it braise and the skin still stay crispy. Bake, UNCOVERED, for 1 hour and 30 minutes. At the 15 minute mark, check to make sure the sauce is barely bubbling, if it is boiling, reduce heat to 300 degrees. Chicken is done when it gives easily, but not falling off the bone.

Leave remaining sauce on the stove to simmer on low while the chicken cooks, you’ll probably want extra for the pasta. Prepare pasta just before chicken is done.  Serve with salad or green beans and a nice deep red wine.

Prep time is a lot on this meal, so I suggest it for weekends or special guests. I also doubled the sauce and froze 1/2 for another meal.

Tonight we also get a glossary:  What is braisingWhat is deglazing?

That’s if for this week. Have a safe Halloween. Boo! – TaMara

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We Love Our Gumbo!

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I’m happy enough with how my gumbo turns out that I don’t much use a recipe anymore.  The fellow over at NOLA Cuisine always gets my nod when someone asks for recipes for these sorts of dishes, be sure to take a tour of his place – click on his recipe page for sure.

This one has genuine Louisiana made Andouille sausage and chicken thighs.  (Link goes to a Cajun Grocer’s page.)  I ordered one of their turduckens to have on hand for the upcoming holiday.

Friday Recipe Exchange: Chilly Enough for Chili

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I’m having difficulty typing this because at the moment I’m sitting on the couch with a Great Dane draped over my shoulders like Grandma’s shawl. I’m not sure why, just where he landed this morning. And…now he’s snoring. I will do my best.

Sometimes JeffreyW and I have this odd blogging-psychic link and end up cooking similar meals days apart. I knew I was going to do a chili themed recipe exchange as soon as there was a chill in the air and football/baseball/hockey were in full swing (it’s like sports Christmas). So I wasn’t terribly surprised when I opened up the blog earlier this week to see he had created a chili themed post.

Chili is one of those recipes that appears to be capable of causing intense debate, so consider the following as our entries into that debate. Then you can discuss amongst yourselves the merits of your old family recipe for chili. Beans, no beans, fritos, no fritos, vegetarian, spicy or mild. And while your are at it, what’s else is on your plate for the weekend?

The recipes:

Super easy chili, recipe here.

JeffreyW’s Chorizo Chili here.

Even this week’s Dinner menu involved chili: Kid Friendly Chili-Mac, menu and recipes here.

For some great ideas to do with your leftover chili, see Jeffrey’s photos here.

For tonight’s featured recipe, a different take on chili:

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White Chicken Chili. For JeffreyW’s version, picture above, click here.

White Chicken Chili

  • 3 lbs chicken thighs, bone in, skin on
  • 1 tablespoon vegetable oil
  • 3 jalapeno peppers, chopped
  •  3 poblano chiles, chopped
  • 3 anaheim chiles, chopped
  • 2 onions, chopped
  • 6 garlic cloves, crushed
  • Salt and Ground black pepper
  • 1 tbsp ground cumin
  • 1½ tsp ground coriander
  • 3 (15-ounce) cans cannellini beans
  • 3 cups low-sodium chicken broth
  • 2 limes, minced fresh cilantro leaves and sour cream for garnish

Dutch oven, blender

In the Dutch over, heat oil and brown chicken thighs, skin side down, until the skin is crisp. Remove to a plate. Pour off all but 1 tbsp of chicken fat, heat and add chiles and onion to the Dutch oven and sauté until soft, then add the garlic and sauté another 2-3 minutes. Remove half of the sautéed mixture to the blender.

Add 1 can of beans and the chicken broth to the blender. Puree beans and onion mixture until smooth. Add puree to the Dutch oven, along with remaining ingredients, except garnishes. Remove the skin from the chicken thighs and add those to the chili and let simmer, covered, at medium heat until the chicken is cooked through and pulls easily from the bone, about 30 to 45 minutes. Stirring occasionally.

Remove chicken to a plate and let cool enough to remove the meat from the bone and rough chop. Add the meat back to the chili and simmer until chicken is heated through, about 5 minutes. Serve immediately with fresh lime juice, cilantro and sour cream for each bowl.

That’s it for this week – hopefully I’ll have a Bixby update for you next week! – TaMara

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Lemon Garlic Sticky Chicken

DSC_9180 (1600x1060)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.

Gumbo Pr0n – With Homemade Andouille

DSC_9104 (1600x1060)…and chicken!  I even added some cut okra to this one.

Friday Recipe Exchange: Chicken Buttermilk Biscuit Pie

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They were predicting snow today, it did not show up, but it’s unseasonably cold. SNOW. I am not ready. But it does put me in the mood for cool weather recipes. Soups and tonight’s featured recipe, easy Chicken and Buttermilk Biscuit Pot Pie. 

Life has been hectic, I’ve been busy with house hunting, work and of course the puppy, so I’ve kept meals simple. I haven’t linked to it in a while, but I have a bunch of tips for keeping meals quick, easy and full of flavor right here, which may come in handy now that school and activities are back in full swing.

For the dog lovers, Bixby updates are here and here. He’s now 33 34 lbs and so smart, he’s been a breeze to train.

On to the recipes. Soup is what I miss most in summer, so as soon as the temperatures dip, I break out the soup recipes. Here are three for you:

Cream of Chicken Soup (recipe here).

Spicy Black Bean Soup (recipe and full dinner menu here)

Chicken Tortilla Soup (recipe here)

What’s the weather like in corner of the planet? What’s on your plate for the weekend? Hit the comments and share some of your favorite fall recipes.

For tonight’s featured recipe, I brought together some of my favorite comfort foods into one dish. If you don’t have an oven-safe skillet, you can transfer the chicken mixture to a baking dish and top with biscuits.

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Chicken and Buttermilk Biscuit Pot Pie

  • 2 boneless chicken breasts, cut into 1 inch pieces
  • 2 boneless chicken thighs, cut into 1 inch pieces
  • Salt & pepper
  • 1 tablespoon olive oil
  • 1 tablespoons butter
  • 1/2 small onion, diced
  • 2 stalks celery, diced
  • 2 cups sliced carrots (frozen ok)
  • 2 tsp crushed garlic
  • ¼ cup all-purpose flour
  • 2 cups chicken stock or canned low-sodium chicken broth
  • 2 large Yukon Gold Potatoes, scrubbed and diced
  • 1 1/2 tsp poultry seasoning
  • 1/2 cup peas (frozen ok)

Set a 10-inch cast-iron skillet over medium-high heat

In a large bowl, combine the chicken with salt, pepper and olive oil. Sear chicken in pan, stirring occasionally, until the chicken begins to brown, 3 to 4 minutes. Remove the chicken and set aside in a separate bowl. Add butter to the pan and, when melted, add the onion, carrot, celery, and garlic, stirring occasionally, until lightly caramelized, 4 to 5 minutes. Add the flour and cook, stirring for 1 minute. Add the stock, browned chicken, potatoes, and spices.

Bring the liquid to a boil, reduce heat so that the sauce just simmers, and cook, stirring occasionally, until the chicken and potatoes are tender…about 25-35 minutes.

While it simmers, prepare Buttermilk Biscuits, below.

Just before adding biscuits, fold peas into chicken mixture and then remove the pan from the heat.

Preheat oven to 450 degrees.

Place the biscuits on top of the chicken and gravy, with 6 biscuits around the edge of the pan and the remaining 4 biscuits in the center (if you have a left over biscuit or two, bake on a separate baking sheet). Be sure the biscuits do not touch, so they cook thoroughly. Brush the tops of the biscuits with the melted butter and bake until the biscuits are golden brown and flaky…14 to 15 minutes. Allow the pot pie to cool briefly before serving. Makes 4-6 servings.

Buttermilk Biscuits:

  • 2 cups flour
  • 3 tsp baking powder
  • ¼ tsp baking soda
  • 1/3 cup shortening
  • ¾ cup milk
  • 4 tbsp powdered buttermilk
  • 2 tbsp melted butter to brush on formed biscuits

Mix dry ingredients, make a center hole in the dry ingredients and add in shortening and milk.  Blend together, then knead 10-12 strokes on a floured surface, roll out to ½” thick, cut into 8-10 biscuits.

That’s it for this week. Have great weekend. – TaMara

 

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copyright 2014 What’s 4 Dinner Solutions Cookbook: Spring

 

 

Cajun Food Pr0n – Gumbo

DSC_9004 (1600x1060)I always send folks to this page when they ask for a gumbo recipe.  It’s for a chicken and sausage gumbo but easily adapts to whatever meat you have on hand.  The pictured gumbo has the chicken and sausage, plus precooked shrimp and crawfish tails that were added just at the end to warm through.

Friday Recipe Exchange: Lots of Kabobs

Kabobs

Happy Labor Day weekend. This will be a quick exchange before I run out the door. Oh, I’m not going anywhere for the weekend, we’re still working on potty training with Bixby. LOL. His latest update is here.

I decided on shish kabobs for the recipe exchange because they are a favorite for large get-togethers. I can prepare them a day ahead and then pop them on the grill when guests arrive. They cook up quick and everyone can get theirs cooked to their idea of perfection. And if you’re lucky and everyone is staying at your house, you can form an assembly line to put them together.

Pictured above is one of my go-to skewers, easy marinade and simple to assemble for a small family dinner or a big get-together. It’s equal parts vegetable oil, soy sauce, lemon juice, and toss in some crushed garlic cloves. Mix together and marinate cubed pieces of steak (sirloin works well) for at least an hour or overnight. I remove the steak pieces from the marinade and then toss the veggies with the marinade quickly before alternating meat, vegetables and pineapple chunks on skewers. The ones above really need some cherry tomatoes, too. Grill over high heat, turning frequently until steak is cooked to desired style.

Some other fun food on a stick:

Fajita Chicken and Vegetable Kabobs can be found here.

Grilled Chicken and Papaya Skewers are here.

Lamb Kabobs recipe is here.

And a variety of other Marinades can be found here, to create any number of skewers to grill.

What’s on your plate for the weekend? Grilling anything tasty?

For tonight’s featured recipe, I thought it would be fun to make sure dessert was included in the mix.

Spicy Fruit Kabobs

You can substitute or add any fresh fruit you’d like in this recipe. 

  • 1 cantaloupe or honeydew melon, seeded
  • 2 pears, cored
  • 2 apples, cored
  • 2 bananas, peeled & quartered
  • 8 wooden skewers, soaked in water
  • ½ cup warmed honey
  • ½ cup warm water
  • ¼ cup limejuice
  • 1 jalapeno, seeded & chopped
  • 1 to 2 tsp chili paste

13×9 glass baking dish, blender

Cut fruit into large chunks, alternate fruit on skewers, ending with banana chunks to hold fruit in place. Place in baking dish. Blend together honey, water, lime, jalapeno & chili paste until smooth. Pour over fruit. Let set during dinner (approximately 30 minutes at room temperature. Grill over low coals 5-7 minutes, basting with marinade. Serve immediately.

Banana Split Kabobs

(serves 4)

  • 12 fresh large strawberries, hulled
  • 1/4 cup granulated sugar
  • 2 bananas, cut into 1 inch pieces
  • 12 fresh pineapple chunks
  • pound cake, cut into 2-inch cubes
  • chocolate syrup
  • shredded, unsweetened coconut

4 long bamboo skewers, 4 dessert plates

Roll strawberries in sugar, coating lightly. Alternate fruit and cake on the skewers. Place on plates and drizzle with chocolate syrup and garnish with coconut. Serve with additional syrup for dipping if desired.

That’s it for this week. Have a safe and fun holiday weekend.  – TaMara

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Friday Recipe Exchange: Sweet and Spicy from the Garden

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Photo by JeffreyW

It’s that time of year again when fresh, local peaches are everywhere and are a part of every meal at my house, so that had to be half of tonight’s exchange. The other half was inspired by JeffreyW once again tempting my taste buds with his pepper jellies. It’s been a crazy week here, between my birthday, work and getting the house puppy proofed there hasn’t been a lot of time for cooking, but tonight’s featured recipe is quick, easy and full of seasonal flavors. And peaches, lots of peaches.

Speaking of the puppy, I have no new pictures for you, but he’ll be here next week, so I’m pretty sure, mostly positive, even fairly certain, there will be puppy pictures by week’s end. On to the recipes…

If peaches are not your thing, JeffreyW has been busy making some of my favorite jelly. I love pepper jelly with cream cheese on crackers. Yum. And I envy his gardening and canning skills.

First his Red Ripe Jalapeno Jelly, recipe here.

And for his latest, Five Pepper Jelly, click here.

And of course he’s got terrific, mouth-watering photos for each.

Peaches don’t have to sweet to be delicious, they can be spicy, too. You can make a nice Peach Salsa (recipe here) or a tasty Peach Chutney to use with Grilled Pork Chops (complete dinner menu and recipes here).

Peaches are tasty with fish and Kirk Spencer has a great Peach Tilapia recipe here.

How about you, what’s on the menu this weekend? Anyone going to hangout and watch the meteor shower? Hit the comments with recipes and whatever.

The featured recipe tonight is Spinach Chicken Salad with Spicy Peach Dressing and it can be prepped ahead of time and makes a perfect dinner on one of those  late summer nights when it’s still too hot to cook.  The dressing will easily last a week in the refrigerator. And you can grill then refrigerate the chicken a night or two before when grilling another meal.

Spicy Peach Dressing

  • 2 large peaches, peeled, pitted and quartered
  • 1/2 cup red wine vinegar
  • 2 tablespoons chopped cilantro (or Italian parsley)
  • salt and pepper to taste
  • 1 jalapeño or other hot pepper, halved and seeded
  • 1/2 cup olive oil

Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate. Shake well before serving.

Spinach Chicken Salad

  • 3 boneless, skinless chicken breast halves
  • 1/2 small sweet yellow onion, thinly sliced
  • 1 lb cleaned baby spinach leaves
  • 1 cup chopped, toasted walnuts
  • 1 peach, peeled, pitted and thinly sliced
  • 3 ounces crumbled bleu cheese or chevre

Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (170 degrees at center).

Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.

Serving: 4 to 6

 

 

 

 

 

 

Stuffed Anaheim Peppers

DSC_4723 (1600x1060)The Anaheim peppers are doing great out on the patio and I needed to do something with them.  They seemed big enough for stuffing and a search for a recipe turned up this one.  She used mozzarella but I thought Monterey jack would work.  The six minute parboil worked fine.  Grill chicken breasts and shred them for the stuffing mix, the cream cheese acts as a binder.  I didn’t have any green onions, should have chopped some chives but didn’t.DSC_8674 (1600x1060)I wish I had shredded the chicken a little better but it worked out OK.  I had enough to stuff six peppers.  These went into a 375 oven and I looked at them after 15 minutes – there was just a hint of brown on an edge or two so I cranked the oven to 500 and kept a close watch, removing them after about 5 additional minutes.DSC_8683 (1600x1060)Her mole recipe would have been fine, I guess, but I know my ancho sauce recipe so I used it.  Simmer some dried ancho or similar chilies in a cup or two of water or broth and let them steep, then puree them with the liquid in a blender when they are cool.  I pushed mine through a sieve to remove any skin bits or seeds and poured it back into a saucepan.  In a skillet sweat half an onion with garlic, oregano, ground cumin, black pepper and salt then add to the chilies along with a splash of fresh lime juice and a tablespoon of tomato paste and simmer until thick.DSC_8675 (1600x1060)I plated them atop a bed of Spanish rice along with refried beans, guacamole, and sour cream.  DSC_8680 (1600x1060)These were very good!

 

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