One of my pleasures is someone actually inviting me to dinner at their home. I am always amazed that people think that since I was a chef I won't like eating at their home. That has never been further from the truth, having someone else take the time to cook for me and my husband is a great pleasure. Cooking is a form of nurturing and heaven knows I am one of those nurturers. Cooking for someone is a beautiful act of generosity. It's a gift of your time and attention. Sharing a meal in someones home is much more intimate than going to a restaurant. Being able to converse without all the noise of a restaurant is a much nicer environment. I hope you are inspired to make some delicious meals not only for yourself, but for others as well.
Here are some interesting and quirky facts about the chicken and I bet you didn't know a lot of these, I know I didn't.
Chickens have a great memory. They apparently can distinguish between over 100 different faces of people and animals. They have full-color vision, they can feel pain and distress. Over 452 million hens are used a year for eggs. There are over 25 billion chickens in the world, more than any other bird. Chickens love to play, now I know this for a fact as we had chickens on our property and loved watching them have fun, especially with the pygmy goats. Mother hens talk to their chicks when they are still in the egg. Each chicken sound means something specific. A chicken can live for a short time without it's head! Yikes how horrible is that? A hen can lay more than 300 eggs per year. A mother hen turns her eggs about 50 times per day. A fear of chickens is called Alektorophobia, now who is afraid of chickens? A freshly laid egg is 105 degrees Fahrenheit. Chickens have more bones in their neck than giraffes. Chickens can mourn for each other, and I believe this as we have seen this when some of our chickens passed away. Before we were able to get the chicken that passed all the Jill's (that is what we named our chickens were standing around the deceased chicken and clucking and almost moaning. How sad is that?) There are more chickens than people on this earth, so be nice to chickens. Chickens can't taste sweetness, but they can taste saltiness. A chicken loses feathers when stressed. A chicken's beak can bleed. In Gainesville, Georgia it's illegal to eat fried chicken with anything but your fingers (I guess my hubby better stay away from Gainesville, as he hates eating with his fingers). The average cage space for an egg-laying chicken is less than 8x11 sheet of paper. Well how sad is that? Our chickens were free range and had a huge fenced in yard they could run around, as well as their chicken roots which were very nice and painted a lovely periwinkle blue and white. A group of chickens is called a flock. The amount of light is what makes a hen lay eggs. To make a dozen eggs, a hen has to have about 4 lbs. of feed. A chicken is 75% water.
As always, when cooking with chicken be very careful of cleanliness, cross contamination and proper food handling procedures. Wash hands and work surfaces. When cutting raw chicken always make sure you have a knife and cutting board just for the chicken and if you need to reuse them, wash in hot soapy water and sanitize, you don't want any cross contamination. Refrigerate and/or freeze raw chicken products promptly when you get home from grocery store. After cooking refrigerate any uneaten poultry within 2 hours and leftovers will remain safe if stored properly for about 2 days. Thaw frozen poultry in the refrigerator in a bowl or large plate so juices don't run. Don't thaw on counter top or in cold water. When grilling outdoors keep poultry refrigerated until ready to cook. Do not place cooked poultry on same plate used to transport raw poultry to the grill. Always marinate poultry in the refrigerator up to two days.
I hope you enjoy the recipes listed below. Note; all eggs will be large unless otherwise noted.
French Bread Chicken Pizza
1 large boneless, skinless chicken breast
salt and freshly ground black pepper
1 large French baguette
1 1/2 cups pesto, preferably homemade
1/2 cup pear tomatoes, chopped
1 1/2 cups mozzarella cheese, shredded
Extra virgin olive oil
Parmesan cheese, shredded
Preheat oven to 400 degrees and place rack in middle of oven. Add good drizzle of oil to saute pan. Rinse chicken in cold water and pat dry with paper towels. Season chicken with salt and pepper and place into pan cooking about 15 minutes or until cooked through and golden brown. Remove from pan and let rest for a few minutes, before shredding or slicing into thin pieces. With a serrated knife slice bread in half lengthwise. Place halves onto baking sheet and spread on pesto. Top each side with half of the tomatoes and half of the chicken. Sprinkle on mozzarella cheese, and Parmesan cheese, drizzle with a little olive oil. Place into oven and bake about 12/15 minutes. Slice into serving pieces. Serve with a tossed salad.
Couscous Salad with Chicken
1 cup cold water
1 cup chicken stock (good quality)
salt and freshly ground black pepper
1 1/3 cups couscous
1/3 cup golden raisins
1/2 cup feta cheese, crumbled
1/3 cup walnuts, lightly toasted and chopped or you can use pine nuts
1/4 cup fresh lemon juice
6 Tbl. olive oil
1 large carrot, peeled and grated
3 chicken breasts, bone-in, skin-on
3 cups baby arugula, stems remove and rough chopped
1/4 cup fresh parsley, chopped
3 scallions, thinly sliced on diagonal including green part
1 red bell pepper, seeded and chopped
Into a saucepan bring water/chicken stock and some salt to a boil. Stir in raisins and couscous. Cover and remove from heat let stand about 6 minutes. Fluff with a fork and transfer to a large bowl to cool. Into a saucepan of boiling water add chicken and turn to simmer. Cook chicken until cooked through. Remove to cool, when cool remove bones and skin from chicken and either cut into thin pieces or shred. Into a glass jar with lid add lemon juice, salt, pepper and oil, shaking well to combine, taste and adjust flavorings. Add the carrots, nuts, chicken, arugula, scallions, parsley, feta and red bell pepper and dressing to couscous/raisin mixture and toss to combine. Taste and adjust flavorings.
Coronation Chicken Salad - I first had this salad at a luncheon years ago in San Diego. The hostess said it was originally made in 1953 for Queen Elizabeth's coronation lunch. Apparently, it is very popular in Britain. The hostess that had the luncheon gave all of us attendees the delicious recipe. Note; this recipe does take some time, so be patient while preparing.
10 whole black peppercorns
3 ribs of celery, chopped
2 yellow onion, finely chopped (divided)
1 (4 lb.) whole chicken
1 (3-inch) piece ginger, peeled (2-inch thinly sliced and 1-inch finely chopped)
1 leek, rough chopped
1 head garlic, halved crosswise, plus 2 garlic cloves finely chopped
1 star anise
1/2 fresh lemon, thinly sliced
1/2 orange, thinly sliced
salt and freshly ground black pepper
1 Tbl. curry powder
1/4 cup all purpose flour
1/4 cup heavy whipping cream
3 Tbl. currants
2 Tbl. finely chopped dried apricots
1 1/4 cups mayonnaise
1/2 cup plain Greek yogurt
1/4 cup mango chutney (I used Major Grey's)
1 Tbl. fresh lemon juice
1/2 cup slivered almonds, lightly toasted
Into a large Dutch oven add peppercorns, celery, chopped onion, chicken, sliced ginger, leek, halved garlic head, star anise, lemon, orange, salt and chicken; add cold water covering ingredients by 1-inch. Bring to a boil over high and reduce to low and simmer partially covered for 1 hour. Remove pan from heat and let cool. Remove chicken from pan and set aside. Pour stock through a fine mesh sieve into a large saucepan and bring to a boil over high heat cooking and reducing to 1 cup of liquid for about 1 1/2 hours. Let liquid cool. Remove meat from chicken and tear into thick strips, discarding bones and skin; refrigerate chicken. Sauce; heat butter into a large saucepan over medium heat, add chopped onion, ginger and 2 garlic cloves, cook stirring to soften about 5 minutes. Whisk in curry powder and cook about 2 minutes, whisk in flour. Cook stirring about 1 minute. Whisk in reduced stock and bring to a boil; cook stirring constantly until thick about 2 minutes. Remove from heat and stir in cream. Pour sauce through a fine mesh stainer into a large bowl and discard solids. Stir currants and apricots into sauce and let cool. Add mayonnaise, yogurt, chutney and lemon juice to cooled sauce, taste and season with salt and pepper whisking to combine. Add chicken to cooled sauce and toss to combine, refrigerate. Add almonds just before serving. Serve over Boston lettuce leaves. Serve with croissants. And if you aren't serving this to the Queen Mum I would suggest adding some to pita bread, which is what I love for a great tasting sandwich or tossing the mixture with cooked and chilled penne pasta, that is always a hit.
Chicken and Hominy Stew - love, love, love this
4 large chicken breasts, bone-in and skin-on
2 large carrots, peeled and diced in 1/2-inch pieces
3 celery stalks, diced in 1/2-inch pieces
1 onion, chopped
2 garlic cloves, minced
2 tsp. cumin
2 tsp. chili powder
6 cups rich chicken stock (good quality or homemade)
1 (15 oz.) can white hominy, drained, rinsed and drained
1 (15 oz.) can whole tomatoes with juice (I like Cento brand) crush with fingers
1 Tbl. chipotle peppers in adobo, chopped
salt and freshly ground black pepper
3 cups yellow squash, diced
Garnishes; lime wedges, fresh chopped cilantro, crumbled cotija cheese
Into a Dutch oven add good drizzle of oil, chicken breasts and cook a few minutes on each side to light brown. Add carrots, celery, onion and stir to combine for a few minutes, add garlic and cook to soften. Stir in cumin and chili powder stirring and cooking about 1 minute to release flavors. Add chicken stock, hominy, tomatoes and chipotle peppers with sauce. Taste and season with salt and pepper. Cover and simmer for about 45 minutes. With tongs remove chicken pieces to cutting board and cool a few minutes so you can handle. Skim off any foam or fat from pan and discard. Remove skin and bones, then pull in pieces or cut into thin pieces, adding back to pot. Add squash and cook about 5 minutes, taste and adjust flavorings. Place into bowls and garnish.
Chicken and Egg Noodle Soup
1 onion, thinly sliced
3 celery stalks, sliced
3 carrots, peeled and cut into 1/2-inch pieces
1 tsp. dried sage
salt and freshly ground black pepper
6 cups chicken stock (rich quality)
1 bay leaf
4 bone-in skin-on chicken breasts
1 lb. thick egg noodles (I like the Reames frozen ones) or make your own
2 Tbl. butter
2 Tbl. all purpose flour
2 Tbl. fresh lemon juice
Fresh parsley, garnish
2 scallions, thinly sliced including green part (garnish) - you don't have to add, but I love them
Into a large Dutch oven add stock, bay leaf, onion, celery and carrots and simmer about 5 minutes. Add sage, salt pepper and chicken breasts and simmer about 25 minutes. Into a large pot of boiling salted water add egg noodles and cook per package instructions, drain. Into a small bowl stir the butter and flour together to form a Beurre manie. Remove bay leaf from pot and remove chicken to work surface. Whisk in the Beurre manie. Remove skin and bones from chicken and cut or tear into large pieces. Place chicken back into pot and simmer to thicken. Add the cooked egg pasta. Taste and adjust flavorings. Add lemon juice and stir to combine, taste and add more to our liking. Stir in parsley, scallions and serve from pot. Serve with hot soft rolls and a salad.
Piri Piri Chicken
1 1/2 lbs. boneless, skinless chicken breasts, cut into 2-inch cubes
1 large red bell pepper, chopped
1/2 cup fresh cilantro
1 small shallot, chopped
2 Tbl. red wine vinegar
2 Tbl. olive oil
1 Tbl. smoked paprika
2 garlic cloves, crushed
2 piri piri or other birds eye chiles, stemmed
1 1/2 tsp. dried oregano
1 lb. shishito peppers (Asian little green peppers, shaped similar to jalapenos)
salt
wooden skewers (soaked in cold water 30 minutes)
Into a food processor add the bell pepper, cilantro, shallot, vinegar, olive oil, paprika, garlic, chiles, oregano and some salt. Process to smooth, reserve about 1/2 cup of marinade. Into a large bowl add the chicken and remaining marinate, tossing to combine, cover and refrigerate about 3 hours. Preheat a grill to medium high and brush grate with oil. Thread the shishitos and chicken onto soaked skewers. Grill, turning occasionally until cook through. Transfer to platter and garnish with cilantro sprigs.
Delicious Italian Chicken Sandwich
8 anchovy fillets
1/3 cup kalamata a olives, pitted and halved
1 green bell pepper, seeded and thinly sliced
2 hard boiled eggs, peeled and sliced
1 whole roasted chicken, bones and skin removed (a grocery rotisserie chicken works well for this) or roast your own
2 large ruby red tomatoes thinly sliced
Boston lettuce leaves
1 small red onion, slivered
4 large crusty rolls
1 large garlic cloves, sliced in half
Dressing
1 Tbl. fresh lemon juice
2 tsp. fresh thyme, chopped
salt and freshly ground black pepper
1/3 cup olive oil
Into a jar with lid add the lemon juice, thyme, salt, pepper and oil, shaking well to combine, taste and adjust flavorings. Remove the soft centers of the rolls leaving about 1/2-inch shell. Rub garlic on inside of each roll and brush with a little olive oil. Top the bottom rolls with lettuce, half of the tomato slices and chicken, season with salt and pepper. Top with half of the eggs slices, onion, bell pepper, half of the olives and drizzle with half of the dressing. Repeat with the remaining tomato, chicken, egg, onion, pepper olives and dressing. Top with anchovies and cover with tops of rolls. Wrap each in foil and let sit about 10 minutes.
Chicken Cobbler - always a perfect homey and satisfying dish
2 carrots, peeled and sliced
3 celery stalks, sliced
1 onion, chopped
1 large package cremini mushrooms, sliced
1/2 cup frozen peas, thawed
3 Tbl. butter
2 garlic cloves, minced
1/2 cup dry white wine (something you would drink)
1/3 cup all purpose flour
3 cups rich chicken stock (good quality)
3/4 cup heavy whipping cream
1 Tbl. white wine vinegar
3 Tbl. fresh chives, sliced
3 Tbl. fresh parsley, chopped
2 tsp. fresh rosemary, chopped
2 tsp. fresh thyme, chopped
8 cups poached chicken, shredded
salt and freshly ground black pepper
Biscuits
2 1/2 cups self rising flour
1/2 tsp. sugar
1 1/4 cup buttermilk, chilled
1/2 cup butter, melted
5 slices cooked chopped bacon
Preheat oven to 400 degrees. Into a large Dutch oven add butter to melt. Add carrots, celery and onions sauteing about 6 minutes. Add mushrooms and saute about 6 minutes. Stir in garlic and cook another 2 minutes. Add wine cooking about 2 minutes to reduce. Sprinkle in the 1/3 cup of flour whisking and cooking for about 3 minutes. Slowly whisk in stock stirring constantly, bring to a boil until thickened. Stir in cream, vinegar, chives, parsley, rosemary, peas and thyme. Stir in chicken, taste and season with salt and pepper. Cover simmering about 5 minutes, keep heat on very low and let sit while making biscuits (make sure mixture does not burn). Biscuits; into a bowl whisk the the flour and sugar. Stir together the buttermilk and butter together in a bowl. Stir buttermilk mixture into flour mixture, adding chopped cooked bacon until dough pulls away from side of bowl. Pour chicken mixture into a buttered glass baking dish. With a 1/4 cup measuring cup, drop the biscuits 1/2-inch apart onto chicken mixture. Bake for about 35 to 40 minutes or until browned hot and bubbly.
Italian Style Baked Chicken
6 boneless, skinless chicken breasts (rinsed in cold water, patted dry)
splash of olive oil
1 tsp. each; dried oregano and dried basil
salt and freshly ground black pepper
6 large garlic cloves, minced
1 1/4 cups grape tomatoes, sliced in half
1/2 red onion, thick julienne sliced
1 (14 oz.) can artichoke hearts (quartered), drained
1/4 cup balsamic vinegar
1 cup fresh mozzarella cheese, shredded
1/2 cup fresh Parmesan cheese, grated
Fresh parsley and basil, garnish
Preheat oven to 400 degrees. Into a 13x9 baking dish add chicken and drizzle with olive oil, tossing to combine. Season with salt, pepper, oregano and basil. Place chicken breasts flat in pan and toss in the artichokes, tomatoes and red onion. Into a bowl whisk the vinegar and garlic, pour evenly over chicken and vegetables. Bake for about 25 minutes or until chicken is no longer pink inside. Sprinkle on mozzarella cheese, then Parmesan cheese and place under broiler until bubbly and melted (be careful to watch so you don't burn). Remove and sprinkle on parsley and basil. Serve with cooked pasta, tossed salad and hot crunchy garlic bread.
Chicken Yakitori - have always loved this
1 1/2 lbs. boneless, skinless chicken thighs (or chicken breasts)
9 whole scallions (not too thin)
Canola Oil
Sauce
1/2 cup soy sauce
1/2 cup mirin
1/4 cup sake
1/4 cup cold water
2 tsp. brown sugar
wooden skewers (soaked in cold water 30 minutes)
Into a small saucepan, add the sauce ingredients and the green part of 1 scallion, bring to a boil over high. Reduce to simmer uncovered and reduce by half. Let sauce cool to room temperature before using. Reserve 1/3 of the sauce in a small bowl for later use. Cut the scallions into 1-inch length pieces. Cut chicken into 2-inch cubes. Alternate the chicken and slices of scallion onto skewers. Grease the grill and place skewers on grill. Grill for a few minutes, then brush the sauce onto meat and scallions on both sides and continue cooking to slightly char on both sides. Remove skewers to serving platter and with a clean pastry brush, brush chicken with reserved sauce. Serve with sticky rice and Asian slaw.
Thai Noodle Bowl - love this dish
Sauce
1/2 cup creamy peanut butter (don't use natural)
4 1/2 Tbl. fresh lime juice
3 Tbl. Tamari
3 Tbl. honey
2 Tbl. peeled and grated fresh ginger
1 1/2 tsp. sesame oil
good pinch red pepper flakes
3 Tbl. seasoned rice vinegar
pinch of salt
Bowls
8 cups water
2 Tbl. seasoned rice vinegar
1 Tbl. kosher salt
8 oz. rice noodles
3 cups poached shredded chicken
3 cups napa cabbage, shredded
1 English cucumber halved and thinly sliced
2 carrots, peeled carrots cut into matchsticks
1 red bell pepper, seeded and thinly sliced
1/4 cup dry roasted peanuts, chopped
Sauce; add all ingredients to a blender and process to smooth. Into a large saucepan add water and bring to a boil, stir in vinegar and salt. Turn off heat, add noodles and let stand to soften, about 5 minutes, drain noodles. Divide noodles into 6 bowls, along with chicken, cabbage, cucumbers, carrots and bell peppers. Top each bowl with 1 Tbl. peanuts and 2 Tbl. of the sauce.
Perfectly Simple Orange Chicken
1 1/2 lbs. boneless, skinless chicken breasts cut into 1-inch chunks
3/4 cup cornstarch
2 eggs, lightly beaten
2 cups vegetable oil
4 scallions, thinly sliced on diagonal including green part
Sauce
1 cup chicken stock (rich quality)
1/2 cup fresh squeezed orange juice
1/4 cup orange marmalade (good quality)
1/4 cup sugar
1/4 cup brown sugar
1/3 cup distilled white vinegar
3 garlic cloves, finely minced
1/4 cup lightly soy sauce
1 Tbl. fresh orange zest
2 tsp. Sriracha
1 tsp. fresh ginger, peeled and grated
freshly ground black pepper
good pinch red pepper flakes
1 Tbl. cornstarch
1 Tbl. cold water
Into a bowl whisk the stock, orange juice, sugars, marmalade, vinegar, soy, garlic, orange zest, Sriracha, ginger, black pepper and red pepper flakes. Into a large bowl add beaten eggs along with cubed chicken tossing to combine. Into a ziplock type bag add cornstarch along with chicken pieces you coated in the egg, shaking to coat. Into a large saute pan add oil, working in batches add chicken pieces and fry until golden brown and cooked through. Transfer chicken to platter lined with paper towels. Pour out all the oil in saute pan and add the sauce mixture, whisking to combine. Whisk the 1 Tbl. of cornstarch and water together and whisk into sauce mixture whisking well until it starts to thicken. Add the chicken and cook over stove top for about 15 minutes on simmer, stirring occasionally. Pour onto serving platter and garnish with scallions.
Chicken with Dried Cherries and Olives - make this all the time, it's so delicious
4 large chicken legs and 4 boneless chicken thighs (or you can use all breasts (skin-on, bone-in)
2 garlic cloves, minced
1 Tbl. fresh thyme
1 Tbl. pastis (an aniseed-flavored aperitif)
1 Tbl. olive oil mixed with 1 Tbl. canola oil
1 tsp. champagne vinegar
1 cup white wine
2 bay leaves
3/4 cup dried tart cherries
1 cup chicken stock (good quality)
1/2 cup green olives, pitted
2 Tbl. butter
2 Tbl. capers, rinsed
3 Tbl. fresh parsley, chopped
salt and freshly ground black pepper
Into a large bowl combine, garlic, thyme, pastis, olive oil/canola mixture, champagne vinegar and whisk to combine. Add chicken to bowl, cover and refrigerate about 4 hours. Preheat oven to 350 degrees. Remove chicken and discard marinade. Season chicken with salt and pepper. Into a Dutch oven add 1 Tbl. canola oil and sear chicken skin side down until golden brown. Remove excess fat from pan and add wine reducing by half. Add cherries, olives, capers, bay leaves and stock to pan, along with browned chicken. Cover and place in oven for 30 minutes, until chicken is cooked through. Remove chicken from pot to a serving platter and tent with foil to keep warm. Scrape the fond from bottom of pot and place pot over high heat on stove top. When boiling, reduce to simmer for about 6 minutes. Whisk in butter and parsley. Taste and adjust flavorings. Spoon sauce over chicken.
Sauteed Chicken Livers with Raisins and Nuts - this happens to be one of my all time favorite dishes to eat
1/3 cup pine nuts, lightly toasted
1/3 cup dark raisins
3/4 cup chicken stock (good rich quality)
3/4 cup vermouth
2 Tbl. butter
2 Tbl. olive oil
salt and freshly ground black pepper
1 1/2 lbs. chicken livers, cut in half, trim, rinsed in cold water patted dry with paper towels
4 garlic cloves, finely minced
2 tsp. all purpose flour
1/4 cup fresh parsley, chopped
Into a small saucepan add raisins, vermouth and stock, bring to a boil and simmer to reduce about 10 minutes. Into a large saute pan add 1 Tbl. butter and 1 Tbl. olive oil. Season the livers with salt and pepper, cook in batches about 4 minutes. Add remaining oil and butter, add garlic and cook about 1 minute, add flour and cook a few minutes. Stir in the raisin and vermouth mixture bring to simmer scraping bottom of pan. Add chicken livers and accumulated juice, pine nuts and parsley and simmer until livers are done about 1 more minute. You can serve this delicious dish over polenta or buttered egg noodles.
Chicken Pho
1 1/2 lbs. boneless, skinless chicken breasts, sliced into thin slices
6 cups chicken stock (good rich quality)
4 scallions, rough chop including green part
1 garlic clove, crushed
1 tsp. fresh ginger, minced
1 1/2 tsp. Chinese five spice
1 Tbl. sugar
2 Tbl. soy
3 Tbl. fish sauce
1 tsp. sesame oil
1 tsp. Sriracha
8 oz. thin rice noodles
1 (8 oz.) package Shiitake mushrooms, chopped
1 fresh lime, juiced
1 cup fresh bean sprouts
1 small bunch fresh mint, leaves removed
1 small bunch fresh cilantro, leaves removed
4 scallions, thinly sliced on diagonal including green part
Lime wedges (garnish)
Into a large Dutch oven over high heat add chicken stock to heat through. Add scallions, garlic, ginger, five spice, sugar, soy, fish sauce, Sriracha and sesame oil, bring to a boil, lower heat to simmer for about 20 minutes. Place the rice noodles into a large bowl and cover with hot water, soaking for about 5 minutes, drain and set aside. Place a fine-meshed sieve over a large bowl. Stain broth discarding solids. Returned strained broth to saucepan and bring to simmer over medium high heat. Add chicken pieces and cook about 4 minutes. Add mushrooms and cook about 2 minutes. Add lime juice. Divide the noodles evenly between 4 large soup bowls. Ladle over stock with chicken and mushrooms. Top each bowl of soup with bean sprouts, mint, cilantro leaves and scallions. Serve with extra Sriracha and/or chili paste, and lime wedges.
My Husband Jerry's Garlic Chicken - we first had a similar dish back in the mid 80's at a restaurant in San Francisco and my husband was hooked. He loves garlic!
8 chicken breasts, bone-in, skin-on
salt and freshly ground black pepper
3 large heads garlic, cloves separated, papers skins removed
2 Tbl. all purpose flour
1 cup dry white wine
1 cup chicken stock (good quality)
2 Tbl. butter
fresh parsley, chopped (garnish)
Preheat oven to 400 degrees. Into a large Dutch oven add a good drizzle of canola oil. Rinse chicken in cold water and pat dry with paper towels. Season chicken with salt and pepper. Add chicken to pot browning and cooking on all sides about 10 minutes, remove from pot to a plate. Reduce heat to medium, add garlic cloves and saute until they start to lightly brown. Sprinkle flour over garlic cloves and continue stirring and cooking about 1 minute. Return chicken to pot, cover and bake about 20 minutes. Remove pot from oven and place on burner. Remove chicken from pot and place onto rimmed serving platter, tenting with foil to keep warm. Over medium high heat whisk in wine and simmer about 2 minutes. Whisk in stock, taste and season again with salt and pepper if needed. Let simmer until it thickens about 3 minutes. Turn off heat and and whisk in butter. Pour sauce over chicken and sprinkle with parsley. Get every last one of those garlic cloves onto platter. Serve with mashed potatoes, crisp steamed green beans and bread to dip up the delicious sauce or smear those garlic cloves onto bread. mmmmmm. This dish pares well with a nice deep red wine.
French Inspired Chicken
1 (4 lb.) whole chicken, cut into pieces
salt and freshly ground black pepper
1 small onion, chopped
5 garlic cloves, thinly sliced
1/2 cup red wine (something nice you would drink)
1 1/2 cups crushed tomatoes with juices (I like Cento brand)
1 tsp. dried rosemary
1/2 tsp. dried thyme
pinch of red pepper flakes
1/3 cup Nicoise olives, pitted and halved
1 tsp. anchovy paste (my husband likes more, so I usually add more)
Rinse and clean the chicken, pat dry with paper towels. Into a large deep saute pan, add a good drizzle of oil. Season chicken with salt and pepper and place into pan cooking until browned and turning to brown all sides. Remove chicken from pan. Pour off most of the oil, and add onion cooking and stirring a couple of minutes, add garlic and cook stirring about 3 more minutes. Add wine and simmer for about 2 minutes. Add the tomatoes (with juice), rosemary, thyme, red pepper flakes, olives and anchovy paste. Taste and re-season with more salt and pepper if needed. Simmer for about 6 minutes. Add back the chicken, cover and simmer about 20 minutes. Pour onto rimmed serving platter. Serve with roasted baby red potatoes and a vegetable.
Indian Inspired Chicken
4 boneless, skinless chicken breasts, cut into 3-inch pieces
3 cups baby spinach
1/2 cup canned crushed tomatoes, drained
1/2 cup heavy whipping cream
1 1/2 cups water
1 cinnamon stick
2 jalapenos, seeded and minced
salt and freshly ground black pepper
1/2 tsp. turmeric
1 Tbl. ground coriander
1 Tbl. cumin
1/2 tsp.paprika
1 Tbl. fresh ginger, peeled and chopped
4 garlic cloves, chopped
1 large onion, chopped
Canola oil
Into a large saute pan, add a good drizzle of oil, add onion and cook to soften. Add garlic and ginger cooking and stirring about 2 more minutes. Stir in cumin, coriander, turmeric, paprika, salt and pepper cooking about 1 minute. Stir in jalapenos and tomatoes. Add cream, cinnamon stick and water. Add spinach to pan and bring to simmer, cover and cook about 6 minutes. Season chicken with salt and pepper and stir into pot, cover and simmer about 15 minutes. Remove cinnamon stick. Serve with basmati rice and naan bread.
My Husband Jerry's Favorite Kung Pao Chicken
5 boneless, skinless chicken breasts
5 Tbl. soy sauce
2 Tbl. sherry
1 Tbl. cornstarch, plus 2 tsp.
2 tsp. sugar
2 Tbl. rice vinegar
2 tsp. toasted sesame oil
1/3 cup water
1/2 cup cashews
5 scallions, thinly sliced on diagonal including green part (extra for garnish)
good pinch of red pepper flakes
Rinse the chicken in cold water and pat dry with paper towels. Cut into 1-inch pieces. Into a bowl add chicken pieces and toss with 1 Tbl. of soy sauce and 1 Tbl. of cornstarch. Into a bowl whisk the sugar, vinegar, sesame oil, water and remaining soy sauce, 1 Tbl. sherry and 2 tsp. cornstarch. Into a deep sided saute pan, heat 1 Tbl. of oil over fairly high heat. Add the cashews and stir fry to lightly browned, Remove cashews from pan. Heat remaining oil and add white part of scallions and red pepper flakes, cooking and stirring about 30 seconds. Add chicken with marinade and cook about 3 minutes. Add soy sauce mixture and scallions simmering about 1 minute, stir in cashews. Pour into a serving platter and serve with steamed rice. Garnish with extra scallions.
South of the Border Chicken Enchilada Casserole - so darn good, I really love casseroles
1 (8.5 oz.) package Jiffy corn muffin mix
1 (14.5 oz.) can creamed corn
1 small jalapeno, seeded and minced
2 eggs, lightly beaten
1/2 cup milk
1 tsp. chili powder
1/2 tsp. cumin
1 cup Jack cheese, shredded
1 cup sharp cheddar cheese, shredded
1 1/2 cups enchilada sauce
1 (15 oz.) can black beans, rinsed and drained
3 cups poached chicken, shredded
Toppings; sour cream, shredded iceberg lettuce, sliced black olives, white onion diced, fresh cilantro chopped, pico de gallo
Preheat oven to 400 degrees. Lightly spray a 13x9 baking pan. Into a large bowl combine corn muffin mix, cream style corn, eggs, milk, chili powder, cumin, 1/2 cup of jack cheese, 1/2 cup of cheddar cheese and jalapenos. Pour into casserole dish and bake for 20 minutes. Remove from oven and using a paring knife pierce the cornbread mixture several times all over. Pour the enchilada sauce on top of corn bread. Top with shredded chicken/black beans and remaining cheese. Bake for 20 more minutes. Remove from oven to let cool about 7 minutes and cut into serving pieces, adding toppings of your choice.
Southern Pecan Crusted Chicken Breasts with Dijon Sauce
1 cup pecans
2 Tbl. cornstarch
1 tsp. dried thyme
1 tsp. paprika
1 tsp. salt
pinch of cayenne
1 egg
2 Tbl. water
4 boneless, skinless chicken breasts
Sauce
1 cup mayonnaise
2 Tbl. Dijon
1/2 tsp. white wine vinegar
1/2 tsp. sugar
2 Tbl. fresh parsley, chopped
Into a food processor add pecans with cornstarch, thyme, paprika, salt and cayenne pulsing until nuts are finely chopped. Place mixture into a bowl. Whisk the egg and cold water into a small bowl. Dip each breast into egg mixture and then into nut mixture, pressing to chicken. Into a large nonstick saute pan add a good drizzle of oil, add chicken breasts cooking on one side about 5 minutes, turn over and cook about 6 more minutes or until cooked through. Sauce; into a bowl whisk the mayonnaise, mustard, vinegar, sugar, parsley, pinch of cayenne and season with salt. Place chicken breasts onto serving platter and add sauce to a small bowl to serve with. Serve with roasted Brussels sprouts and gratin potatoes.
Grilled Chicken with Tomato and Coconut Sauce
4 Tbl. canola oil
1 (4 lb.) whole chicken, cut into pieces
3 large garlic cloves, minced
salt and freshly ground black pepper
1 onion, chopped
1 Tbl. fresh ginger, peeled and minced
2 jalapeno, seeded and minced
1 1/4 cups canned crushed tomatoes
1 cup unsweetened coconut milk
Fresh cilantro, chopped a small amount for sauce and remaining for garnish
Light the grill to medium high heat. Into a bowl add 3 Tbl. oil and half of the garlic. Season chicken with salt and pepper and coat with the garlic/oil mixture. Grill chicken about 10 minutes per side, a little longer for the dark meat. Into a saucepan heat 1 Tbl. of oil add onion and cook stirring to soften. Add remaining garlic, ginger and jalapenos cooking and stirring about 1 minute. Add the tomatoes, coconut milk, taste and season with some more salt and pepper. Bring to simmer and cook stirring to thicken about 5 minutes. Stir in cilantro. Place chicken onto serving platter and pour sauce over chicken, garnish with more cilantro. Serve with black beans and rice.
Simple Greek Style Chicken
6 chicken breasts, with skin on and bone-in
1 Tbl. olive oil
2 tsp. dried oregano
1 1/2 Tbl. fresh lemon juice
salt and freshly ground black pepper
6 small pieces of butter
2/3 cup feta cheese, crumbled
Fresh parsley, garnish
Preheat oven to 375 degrees. Coat chicken with oil and arrange into a large roasting pan, sprinkling with salt, pepper, oregano and lemon juice. Top each piece with some butter. Place into oven and cook about 30 minutes. Remove from oven and top chicken with feta cheese, pressing into chicken and basting with pan juices. Heat the broiler and broil chicken so cheese is melted slightly and lightly browned. Place breasts onto serving platter and spoon over pan juices. Serve with Greek style roasted potatoes, sauteed zucchini, a Greek salad and lemon wedges.
One of My Favorite Chicken Dishes, with Port and Figs
6 chicken breasts, with skin on and bone-in
16 dried figs, stems removed
1 cup water
2/3 cup port, plus 2 Tbl.
2 (3-inch) long strips of fresh lemon peel
salt and freshly ground black pepper
Butter
Fresh parsley, chopped for garnish
Preheat oven to 375 degrees. Pierce each fig about 4 times with a paring knife. Into a stainless steel saucepan add figs, water and 2/3 cup of port along with lemon zest, bring to a boil, reduce to simmer, cover and cook about 30 minutes. Discard the zest and reserve poaching liquid. Cut figs in half. Rub the chicken with oil and arrange skin side up in shallow roasting pan. Sprinkle chicken with 2 Tbl. port and season with salt and pepper. Top each piece of chicken with a small piece of butter. Roast about 30 minutes. Remove pan from oven. Heat the broiler and broil the chicken until skin is golden brown about 2 minutes. Transfer chicken to deep sided serving platter and tent lightly with foil. Pour off fat from roasting pan. Set the pan over medium heat on stove and add fig poaching liquid. Bring to a boil scraping up browned bits on bottom of pan. Boil until liquid is reduced for about 4 minutes. Add the figs and any accumulated juiced from chicken, taste and season sauce with more salt and pepper. Spoon sauce over chicken breasts on platter, top with figs. Sprinkle on parsley. Serve with rice pilaf.
Whole Roasted Chicken with Maple and Bourbon
2 lbs. sweet potatoes, peeled and cut into 2-inch pieces
2 Tbl. canola oil
salt and freshly ground black pepper
(1) 4 lb. whole chicken
6 Tbl. pure maple syrup
1 1/2 Tbl. bourbon
Butter
Fresh parsley, rough chop for garnish
Preheat oven to 425 degrees. Into a large roasting pan add cut sweet potatoes and toss with 1 Tbl. oil. Season with salt and pepper. Push sweet potatoes around edges of roasting pan. Rinse the chicken with cold water and rinse out the cavity. Past dry with paper towels. Season cavity with salt and pepper. Tie legs and place the chicken breast side up into center of roasting pan. Coat chicken with remaining oil and season with salt and pepper. Dot chicken with butter and roast about 35 minutes. Into a small bowl add maple syrup and bourbon. Remove roasting pan and stir potatoes. Brush the chicken with the maple glaze and drizzle potatoes with a little of the glaze. Return pan to oven and cook about 30 more minutes, stirring potatoes occasionally and brushing chicken with glaze a couple more times. Remove pan from oven. Remove chicken and potatoes to a serving platter, tent with foil and let rest about 10 minutes. Pour off fat from roasting pan and add any accumulated juices from the chicken to liquid in pan. Spoons some of the pan juices over chicken and potatoes, garnish with parsley.
Chicken Sausage with Pasta
1 lb. spicy chicken sausage, sliced 1/2-inch thick pieces
1 lb. penne pasta
1 cup ricotta cheese
1 onion, chopped
3 garlic cloves, chopped
1/4 cup dry white wine
1 (15 oz.) can crushed tomatoes
1/4 cup water
salt and freshly ground black pepper
pinch of red pepper flakes
1/2 tsp. dried rosemary
Fresh parsley, chopped, garnish
Into a large saute pan add sausage and cook to browned. Remove from pan. Add onion to pan and cook stirring a couple of minutes, add garlic and cook to soften. Add wine and bring to simmer, add back sausage, tomatoes, water, rosemary, red pepper flakes and season with some salt. Simmer cooking and stirring occasionally for about 12 minutes. Into a pot of boiling salted water add pasta and cook al dente, drain well and add to sauce along with the ricotta. Taste and adjust flavorings. Pour onto rimmed serving platter and garnish with parsley. Serve with a garden salad and hot crusty garlic bread.
Dessert anyone?
Apple Cake with Sauce and Bourbon Whipped Cream
2 cups sugar
1/2 cup butter, soft
1 tsp. pure vanilla extract
2 eggs
2 cups all purpose flour
1 1/2 tsp. cinnamon
1 tsp. apple pie spice
1/2 tsp. salt
1/2 tsp. baking soda
6 cups sweet, tart apples, peeled and chopped
Sauce
1/2 cup brown sugar, packed
1/4 cup butter
1/2 cup heavy whipping cream
Whipped Cream
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
1 Tbl. bourbon
Preheat oven to 350 degrees. Into a large bowl of electric mixer cream butter, sugar and vanilla. Add eggs, one at at time, beating well after each addition. Combine flour, cinnamon, apple pie spice salt and baking soda whisking to combine. Gradually add to creamed mixture and mix well (you will have a stiff batter). Stir in apples until combined. Grease a 13x9 baking dish and add batter. Bake 40 to 45 minutes. Remove from oven and cool about 30 minutes. Sauce; into a large saucepan over medium add butter to melt, along with brown sugar. Gradually add cream, bringing to a boil over medium stirring constantly. Remove from heat and serve with cake. Whipped cream; into a bowl of electric mixer add whipping cream and beat to just before stiff peaks, beat in powdered sugar, vanilla and bourbon. Serve with cake and sauce.
Strawberry, Banana, Raspberry Trifle Delight - my daughter loved making this growing up, it was easy and really very good
2 (8 oz.) packages cream cheese, soft
1 cup powdered sugar
1 tsp. pure vanilla extract
2 tsp. Chambord
1 (16 oz.) tub Cool Whip
16 oz. fresh strawberries, hulled and sliced
2 firm, but ripe bananas, sliced
2 cups fresh raspberries
angel food cake, cut into cubes
Mint leaves, for garnish
Into a large bowl of electric mixer beat cream cheese, powdered sugar and vanilla to light and fluffy. Beat in Cool Whip to combine. Into a trifle bowl, add a layer of the cream cheese/Cool Whip mixture, add some angel food cake cubes and a sprinkling of both berries and bananas. Continue layering until you use up all ingredients. Garnish with mint leaves.
Perfect Little Cups of Coconut Deliciousness
1 (16.5 oz.) tube refrigerated sugar cookie dough
1 pack instant vanilla pudding mix (note; I usually make a homemade vanilla pudding, but if you are in a rush or don't have the time this works well)
1 tsp. coconut extract
1 can coconut milk, cold
Whipped cream
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. coconut extract
1 cup sweetened shredded coconut, toasted
Preheat oven to 350 degrees. Grease a 12 cup muffin tin with cooking spray. Slice the cookie dough into 12 equal portions. Press each disc of dough into muffin cup, patting the sides down to form a well. Bake for about 10 - 12 minutes or until lightly golden brown. As soon as they are out of the oven, take a shot glass sprayed with cooking spray and gently press down the center of each cookie. Set aside to cool for about 20 minutes. Remove from tins and cool completely to cool on wire rack. Into a bowl add vanilla pudding, coconut extract and coconut milk whisking until mixture starts to thicken. Spoon pudding into cooled cookie cups. Top with whipped cream and garnish with toasted shredded coconut. Whipped cream; into a bowl of electric mixer add whipping cream and beat to almost stiff peaks, beat in powdered sugar and coconut extract.
My Mom Dorothy's Quick Pineapple Pie - always good
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) can crushed pineapple, (do not drain)
1/4 cup fresh lemon juice
1 (8 oz.) carton of frozen Cool whip, thawed
1 (9-inch) graham cracker pie crust, preferably homemade
Macadamia nuts, lightly toasted and chopped (garnish)
Mint leaves (garnish)
Into a large bowl combine condensed milk, pineapple and lemon juice, fold in Cool whip. Pour into graham crust and refrigerate. When ready to serve sprinkle on Macadamia nuts, garnish with mint leaves. See I told you it was easy breezy!
Margarita Bars - another easy to prepare
1 1/2 cups pretzels, crushed
1 stick unsalted butter, melted
3 Tbl. sugar
2 (8 oz.) packages cream cheese, soft
1 cup powdered sugar
1 large fresh lime, zested and juiced (plus some extra lime zest for garnish)
2 Tbl. tequila
1 tsp. pure vanilla extract
Kosher salt
Line a 9x9 baking dish with parchment paper, leaving an overhang on each end. Into a large bowl add crushed pretzels, butter and sugar mixing to combine. Press into the prepared baking pan and freeze for 10 minutes. Into a large bowl of electric mixer beat cream cheese and powdered sugar to lightly and fluffy. Mix in lime zest, juice, tequila, vanilla and pinch of salt to smooth and creamy. Spread over pretzel crust. Top with some extra lime zest. Place in freezer covered for about 1 hour. Remove and cut into pieces.
Plum Crisp
Topping
1 cup old fashioned oats
1/2 cups all purpose flour
1/4 cup sugar
1/4 cup brown sugar, packed
pinch of salt
1/4 tsp. cinnamon
1/4 tsp. ground nutmeg
4 Tbl. butter, soft
1/4 cup pecans, chopped
2 lbs. fresh plums, pitted and sliced
2 Tbl. sugar
1 Tbl. quick cooking tapioca
2 tsp. fresh lemon juice
Topping; into a bowl combine oats, flour, sugars, salt, cinnamon, nutmeg and mix in butter with fingers. Add nuts and toss to combine. Refrigerate mixture about 15 minutes. Into a large bowl add plums, tapioca, lemon juice and 2 Tbl. sugar. Grease a 9-inch pie plate. Preheat oven to 375 degrees. Add plums mixture to greased pie plate. Sprinkle on topping. Bake for about 45 minutes or until topping is golden brown and plums are tender. Serve with freshly whipped cream or vanilla ice cream.
Bon Appetit
"For by grace you have been saved through faith. And this is not of your own doing; it is the gift of God" - Ephesians 2:8
"Let us then with confidence draw near to the throne of grace, that we may receive mercy and find grace to help in time of need." - Hebrews 4:16
"But if it is by grace, it is no longer on the basis of works; otherwise grace would no longer be grace." - Romans 11:6
"For the grace of God has appeared, bringing salvation for all people." - Titus 2:11
"But he give more grace. Therefore it says, "God opposes the proud, but give grace to the humble." - James 4:6
"Do nothing from rivalry or conceit, but in humility count others more significant than yourselves." - Philippians 2:3
"Therefore, since we have been justified by faith, we have peace with God through our Lord Jesus Christ. Through him we have also obtained access by faith into this grace in which we stand, and we rejoice in hope of the glory of God. More than that, we rejoice in our sufferings, knowing that suffering produces endurance, and endurance produces character, and character produces hope, and hope does not put us to shame, because God's love has been poured into our hearts through the Holy Spirit who has been given to us..." - Romans 5:1-21
"For sin will have no dominion over you, since you are not under law but under grace." Romans 6:14
"For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast." - Ephesians 2:8-9
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