Skillet Roast Cicken & Potatoes

Emma prepared dinner the other night, and it was one of the best meals we've had in a long time! She slightly adapted the recipe from the Feb/Mar 2014 Cook's Country magazine.

3 T. olive oil
2 t. minced fresh thyme
1 1/2 t. smoked paprika
1 1/2 t. grated lemon zest
Salt & pepper
1 whole chicken
2 lbs. Yukon gold potatoes, peeled and sliced 1" thick rounds.

Preheat oven to 400 degrees. Combine 2 T. oil, thyme, paprika, zest, 1 t. salt and 1/2 t. pepper. Pat chicken dry and rub oil mixture all over chicken and underneath skin of breast. Truss chicken.

Toss potatoes with remaining oil, 1 1/2 t. salt and 1/2 t.  pepper. Arrange potatoes, flat sides down, in single layer in oven safe nonstick skillet. Place skillet over medium heat and cook potatoes, without moving them, until brown on bottom, 7 to 9 minutes (do not flip).

Place chicken, breast side up, on top of potatoes and transfer skillet to oven. Roast until breast registers 160 degrees and thighs 175 degrees. 60-75 minutes or so. Tent loosely with foil and let rest for 10 minutes.

If you want the complete experience, make this soft & sweet buttermilk honey bread and your favorite veg.

Heaven!

Chicken Enchilada Spaghetti

Chicken Enchilada Spaghetti
serves 4-6
1 pound of dry pasta
1 tablespoon olive oil
1/2 onion, chopped
1/2 red pepper, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced or pressed
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
pinch of cayenne pepper
1 rotisserie chicken, shredded
1 10-ounce can of red enchilada sauce
3/4 cup freshly grated sharp cheddar cheese
cilantro for topping

Boil water for pasta and prepare it according to directions.
While pasta is cooking, heat a large skillet over medium heat and add olive oil. Add onions, peppers, salt and pepper and let cook until vegetables are soft, about 5-6 minutes. Add garlic, cumin, chili powder, smoked paprika and cayenne, and cook for another 1 minute. Add chicken and enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet too. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a garnish of fresh cilantro.

Curry Chicken Pot Pie

• 4 cups frozen vegetable mix, peas, carrots
• 1 to 2 tablespoons canola oil
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 1/2 cups low sodium chicken broth
• 1/2 cup milk
• 3 tablespoons flour
• 1 teaspoon curry powder
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups cubed cooked chicken (store bought rotisserie would work well)
• 1/2 package puff pastry, cut into 12 squares

Preheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Add the browned vegetables and the chicken. Pour into a 9x13 pan, and top with squares of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Easy Chicken & Salsa Tacos

We loved these not only because they are really tasty, but also because they are super quick and easy. By using rotisserie chicken and salsa, you can put this satisfying supper together in minutes. Double or triple the recipe for the next time you have friends over. 

12 taco shells*

1 (2 1/2 pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3   cups)

2 cups mild salsa

1/4 cup minced fresh cilantro

2 tablespoons lime juice

3/4 teaspoon chili powder

1/2 cup sour cream

1 cup shredded iceberg lettuce

4 ounces cheddar cheese, shredded (1 cup)

Adjust oven rack to middle position and heat oven to 375 degrees. Arrange taco shells on rimmed baking sheet and bake until warmed through, about 3 minutes.

Combine chicken and salse in large saucepan over medium heat and cook, stirring occasionally, until chicken is hot, about 5 minutes. Off heat, stir in 3 tablespoons cilantro, 1 tablespoon lime juice, and chili powder.

Combine sour cream, remaining 1 tablespoon cilantro, and remaining 1 tablespoon lime juice in bowl. Divide chicken mixture among taco shells. Top with sour cream mixture, lettuce, and cheddar. Serve.

*If you prefer soft tacos, skip the taco shells and wrap a stack of 12 corn tortillas in a clean dish towel. Microwave for 2 minutes to soften.

Tex-Mex Lasagna

14 6-inch corn tortillas, cut into thirds
1 cup diced onion
1 cup diced red bell pepper
1 large poblano chili, diced
1 cup frozen corn kernals
2 tablespoons minced garlic
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 1/2 cups chicken broth
1 tablespoon lime juice
3 cups rotisserie chicken
8 ounces cheddar, shredded
8 ounces pepper jack, shredded
scallions (optional)

Preheat oven to 350 degrees. Lightly coat a 9x13-inch baking dish with nonstick spray. Arrange tortillas in a single layer on two baking sheets. Bake tortillas until slightly crisp, about 15 minutes.

Saute onion, bell pepper, poblano, corn, and garlic in butter over medium-high heat until softened, 3-4 minutes. Stir flour, chili powder, cumin, and coriander into vegetable mixture, then whisk in broth. Bring mixture to a boil and cook until thick, stirring occasionally, about 10 minutes; add lime juice and season with salt and black pepper.

Line bottom of prepared baking dish with one-third of the tortilla strips. Layer with one-third of the chicken, vegetable mixture, and cheeses. Repeat twice, using one-third of the ingredients in each layer, ending with cheese.

Bake casserole until cheese is bubbly and melted, 30-35 minutes. Remove casserole from oven and let set 15 minutes before serving.

The BEST Weeknight Chicken Pot Pie

Chicken Pot Pie with Savory Crumble Topping

This recipe relies on two unusual ingredients: soy sauce and tomato paste. Do not omit them. They don’t convey their distinctive tastes but greatly deepen the savory flavor of the filling. When making the topping, do not substitute milk or half-and-half for the heavy cream.

Filling
1 1/2 pounds boneless, skinless chicken breast and/or thighs
3 cups low-sodium chicken broth
2 tablespoons vegetable oil
1 medium onion, chopped fine (about 1 cup)
3 medium carrots, peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
2 small celery ribs, chopped fine (about 1/2 cup)
Table salt and ground black pepper
10 ounces cremini mushrooms (baby bella), stems trimmed, caps wiped clean and sliced thin
1 teaspoon soy sauce
1 teaspoon tomato paste
4 tablespoons (1/2 stick) unsalted butter
1/2 cup unbleached all-purpose flour
1 cup whole milk
2 teaspoons juice from 1 lemon
3 tablespoons minced fresh parsley leaves
3/4 cup frozen baby peas

Crumble Topping
2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
6 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
1 ounce Parmesan cheese, finely grated (about 1/2 cup)
3/4 cup plus 2 tablespoons heavy cream

1. FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes. Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.

2. FOR THE TOPPING: Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.

3. FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, ¼ teaspoon salt, and ¼ teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

4. Heat remaining tablespoon oil in empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside.

5. Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in lemon juice and 2 tablespoons parsley.

6. Stir chicken-vegetable mixture and peas into sauce. Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Sprinkle with remaining tablespoon parsley and serve.

Cajun Chicken, Sausage & Corn Stew

Taken from The Best Slow & Easy Recipes by the Editors of Cook's Illustrated, 2008.

This homey dish is usually served with a crusty, rustic loaf of bread to help sop up the sauce and plenty of hot sauce; you can also serve this over plain baked rice. We just ate it straight up.

6 ears corn, husks and silk removed (we used frozen kernels instead)
3 pounds bone-in, skin-on chicken thighs (8 to 10 thighs), trimmed
salt and ground black pepper
2 tablespoons vegetable oil
1 pound kielbasa sausage, sliced 1/4 inch thick (we used turkey kielbasa)
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
2 medium onion, minced
2 celery ribs, minced
1/4 teaspoon cayenne pepper
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
3 1/2 cups low-sodium chicken broth
2 bay leaves
1/4 cup fresh cilantro leaves, minced

1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Working with one ear of corn at a time, stand the corn on end inside a large bowl. Use a paring knife to cut the kernels off the cob. Using the back of a butter knife, scrape any remaining pulp off the cob and into the bowl. Discard the cobs.

2. Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and brown on both sides, 5 to 8 minutes, reducing the heat if the pot begins to scorch. Transfer the chicken to a medium bowl. Repeat with the remaining 1 tablespoon oil and the remaining chicken; transfer to the bowl. When the chicken is cool enough to handle, remove and discard the skin.

3. Pour off all but 1 tablespoon of the fat left in the pot. Add the kielbasa and cook over medium heat until it begins to brown, about 2 minutes. Stir in the peppers, onions, celery, cayenne, and 1/4 teaspoon salt and cook until the vegetables are softened, 8 to 10 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the corn, scraping up any browned bits. Stir in the broth and bring to a simmer.

4. Add the chicken with any accumulated juices and the bay leaves and bring to a simmer. Cover, place the pot in the oven, and cook until the chicken is very tender but not quite falling off the bone, about 1 1/4 hours.

5. Remove the pot from the oven, transfer the chicken to a cutting board, and remove the bay leaves. When the chicken is cool enough to handle, remove the meat from the bones and shred into large pieces; discard the bones.

6. If the sauce is too thin, continue to simmer the stew over medium-high heat as needed to thicken. Off the heat, stir in the shredded chicken, cover, and let stand for 5 minutes. Stir in the cilantro and season with salt and pepper to taste before serving.

"I don't know what she put in her chicken tetrazzini but Paul looove it."

Preface: Watch this video.

Reduced-fat Chicken Tetrazzini - Cook's Country

12 ounces boneless, skinless chicken breasts, trimmed of all visible fat and cut into 3/4" pieces
2 tablespoons soy sauce
1 slice hearty white sandwich bread, torn into quarters
7 tablespoons grated Parmesan cheese
2 1/4 teaspoons salt
3/4 teaspoon pepper
5 ounces spaghetti, broken in half
2 tablespoons all-purpose flour
1 tablespoon unsalted butter
8 ounces white or cremini mushrooms, trimmed and sliced thin
1 onion, chopped fine
1 cup frozen peas
1 cup low-sodium chicken broth
2 tablespoons dry sherry
2 ounces Neufchatel cream cheese

Combine chicken and soy sauce in zipper-lock bag and refrigerate for 30 minutes to 1 hour. Pulse bread, 2 tablespoons Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until finely ground, 8 to 10 pulses.

Meanwhile, adjust oven rack to upper-middle position and heat oven to 400 degrees. Bring 2 quarts water to boil in large saucepan. Add pasta and 1 1/2 teaspoon salt and cook, stirring often, until just al dente. Reserve 1/2 cup cooking water, then drain pasta and return to saucepan. Toast flour in 12" skillet over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Whisk flour into reserved cooking water; set aside.

Melt butter in now-empty skillet over medium-high heat. Add mushrooms, onion, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper and cook until browned, 6 to 8 minutes. Stir in peas and add mixture to saucepan with pasta.

Add broth and sherry to now-empty skillet, scrapping up browned bits. Stir in reserved flour mixture, cream cheese and remaining 5 tablespoons Parmesan and bring to boil, whisking until smooth. Add chicken and simmer until exterior of chicken is opaque, about 1 minute. Add chicken mixture to pasta mixture and toss until combined. Scrape into 8" square baking dish and top with bread crumb mixture. Bake until golden brown, 12 to 14 minutes. Let cool on wire rack for 10 minutes. Serve.

Everybody's Feasting for the Weekend

Between our weekend brunch, a cookout at a friends house, and an Easter dinner, we sure did a lot of cooking this weekend. First up... a breakfast skillet casserole for two from Cook's Country. Fast and simple, we will definitely be making this again. 

3 slices bacon, chopped
2 slices hearty white sandwich bread, cut into 1/2" pieces
6 tablespoons heavy cream
4 large eggs
1/8 teaspoon salt
1/8 teaspoon pepper
2 scallions, sliced thin
1/2 cup shredded sharp cheddar cheese

Adjust oven rack to upper middle position and heat oven to 475 degrees. Cook bacon in 8" nonstick, oven safe skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper-towel lined plate. Pour off all but 1 tablespoon fat from pan. Add half of bread to skillet and cook over medium heat, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to medium bowl and toss with untoasted bread. Whisk cream, eggs, salt, and pepper in another medium bowl until smooth. Stir in bacon, scallions and cheddar. Add egg mixture to now empty skillet and cook over medium heat, using spatula to scrape bottom of pan, until eggs are just beginning to set, about 1 minute. Fold in bread and lightly pat mixture into even thickness. Bake until puffed and golden brown, 7 to 9 minutes.

Saturday night we went to a friends for a cookout and decided to bring a strawberry pie. We only ever make desserts when we have others to share them with. This didn't quite set like we had expected it to, but it was still a nice fresh ending to a meal.

3 pounds fresh strawberries, gently rinsed and dried, hulled
¾ cup sugar
2 tablespoons cornstarch
1½ teaspoon Sure-Jell for low-sugar recipes
generous pinch table salt
1 tablespoon lemon juice
1 baked 9-inch pie shell

To make the filling, select 6 oz. misshapen, under ripe or otherwise unattractive berries, halving those that are large, about 1½ cups. In the food processor, process the berries to a smooth puree. You should have about ¾ cup puree. In a medium saucepan, combine the sugar, cornstarch, Sure-Jell and salt. Whisk to combine. Stir in the berry puree. Cook the mixture over medium-high heat, stirring constantly, and bring to a full boil. Boil for 2 minutes, scraping the bottom and sides of the pan constantly. Transfer to a large bowl and stir in the lemon juice. Let cool to room temperature. Meanwhile, pick over the remaining berries and measure out 1 pound, 12 ounces of the most attractive ones; halve only extra-large berries. Add the berries to the bowl with the glaze and fold gently with a spatula until the berries are evenly coated. Scoop the berries into the pie shell, piling into a mound. If any cut sides face up on the top, turn them face down. Refrigerate the pie until chilled, about 2 hours.  Serve within 5 hours of chilling. Serve with homemade whipped cream.

Dave had a friend over for Sunday night so I used it as another excuse to cook. We started off with a Spinach Salad with Raspberry Vinaigrette.

2 tablespoons seedless raspberry jam

2 1/2 teaspoons red wine vinegar

1 teaspoon Dijon mustard

3 tablespoons olive oil 

8 cups baby spinach

1 cup fresh raspberries

3/4 cup shredded Gouda cheese

1/2 cup thinly sliced radishes

1/3 cup pistachios, toasted

Whisk jam in medium bowl until smooth. Add vinegar, mustard, 1/8 teaspoon salt and 1/8 teaspoon pepper, whisking until combined. Slowly whisk in oil until thoroughly incorporated. Toss spinach and dress in large bowl. Add raspberries, Gouda, radishes and pistachios and toss to combine. Season with salt and pepper.

Then we tried the Macaroni Gratin and paired it with Thomas Keller's perfect roast chicken. We ended the meal with a Kentucky Derby Pie topped with Bourbon whipped cream. It was rich beyond rich. I took most of it into work with me and watched everyone else devour it.

He's a happy man!

Caramel Chicken

A wok, chicken thigh fillets and a few pantry items are all you need to serve up a delicious meal that will be well loved by the whole family.

How did I end up at the blog Almost Bourdain? I can get lost for hours (more realistically, half an hour) perusing different food blogs. I think I found another favorite!

Next I'll be trying Thomas Keller's Macaroni Gratin (Grati de Macaroni) that she has posted.

(The author Ellie's profile: Part time blogger, full time mum. Malaysian born, Chinese heritage. Dutch husband. Australian Daughter. Calling Sydney home since 1999. Passionate & enthusiastic home cook.)

Butter Chicken & Homemade Naan

DJ helped prepare one of his favorite dishes, one that I got hooked on while discovering Indian food when I lived in London. The homemade naan was the best I've tried yet. The recipe calls for placing your dough in a cast iron skillet for 30 seconds then heating the other side of the naan over an open flame to achieve an authentic naan look and taste. I was hesitant at first, but I lit my burner next to my cast iron skillet and got to work.

I absolutely loved this result!

Butter Chicken
---------------------------------
1 ounce clarified butter
1 onion, finely chopped
3 cloves garlic, crushed
1/2 teaspoon ground ginger
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
3/4 teaspoon salt
1/8 teaspoon cayenne
2 chicken breast halves, cubed
1 tablespoon tomato paste
3/4 cup cream
1/4 teaspoon garam masala

Melt clarified butter in saute pan & cook onion & garlic for 2 minutes. Combine seasonings & toss with chicken. Saute in butter & onion until browned.
Add tomato paste, cream & garam masala & simmer for 5 minutes.