Ever get a craving? This was what I wanted – chicken with rice and lots of lemon. Yum.

So, the news from my end of the world is that I’ve been down with Covid-19 for almost 3 weeks. I thought all I had was a cold (odd, to get one in the middle of the summer . . . ) but days went by, with the worst sore throat I think I’ve ever had. Now I hear, in Covid terms, it’s called razor-blade sore throat. Yup, that’s what I had. The first week was just awful with the cold symptoms. Once I realized that after 7 days I still couldn’t taste or smell, that’s when I had an ah-ha moment – oh, maybe I’d better test for Covid. Positive. I still have laryngitis, a cough, and the worst part is fatigue. And no taste or smell. I didn’t test myself early enough to get Paxlovid for it – I had no idea I had Covid! Anyway, I’m better, but I’m not back to normal, by any stretch. This was my first episode of having Covid.

Meanwhile, I needed to eat, so I made two soups in the early days, still eating one of them, chicken Harira, a hearty soup with plenty of zip and healthy ingredients. Finding the energy to even make soup was a challenge – I merely went from bed to recliner, to the kitchen, to recliner and back to bed at night. I’m so tired of daytime TV! But on one of my better days I made the soup and have been eating it ever since. Several soup pouches from the freezer got me through the first days.

As the more recent days went by, I got a craving for chicken with kind of soupy lemony rice. I try not to eat rice, but I couldn’t get that out of my head, so decided I’d make it anyway. I placed an order at a local grocery store and they put everything I needed in my trunk, so I wasn’t around people. Even a few days ago I was still testing positive for Covid. Anyway, I researched a bunch of different recipes and finally settled on one, but with some changes.

Knowing that chicken has better flavor if you use the bones, I bought chicken breasts. You could use chicken thighs – I just wanted the extra flavor boost from using bone-in chicken, and I wanted the nice color of the browned skin. I used my big Dutch oven (Le Creuset). After browning the chicken (I cut the large breasts in half crosswise) I sauteed the onion, then added the garlic at the last minute.  Chicken broth, rice, lemon zest and juice, oregano AND some lemon juice powder were added, with a bit of crumbled Feta cheese, then I nestled the chicken into the simmering liquid (see photo). Then it went into the oven, covered.

You don’t want the chicken to get dry and over-done, so test it – but you do want the rice to be cooked through. There’s a fine line there. If the chicken is done and the rice isn’t, remove the chicken and tent the platter and continue cooking the rice. You could do all of this dish on the stovetop – it’s just that baking gives a gentler heat source to the rice. Sometimes on the stovetop it’s hard to find that just-right temp to keep the liquid barely bubbling.

Test after 20 minutes. Ideally the chicken is perfectly done, the rice is just right, and there’s just a bit of liquid in the pot. When serving, add chopped Italian parsley, more Feta cheese, lemon slices and capers.  Serve in a wide bowl if possible to contain the soupy rice, if it is soupy!

What’s GOOD: even though my sense of taste and smell isn’t working right, I could tell it was lemony – that’s what I was looking for and craving. My roommate Liv (have I mentioned a bestie of one of my granddaughters is living with me while she attends nursing school?) had some and thought it was wonderful. Loved the capers – somehow I could taste them, although perhaps it was sourness that I could taste!

What’s NOT: nothing that I can think of – it does take about an hour of time to fix this, including the baking time.

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Such a colorful and tasty recipe. But then, all of Ina Garten’s usually are.

Another one of Ina’s fabulous recipes. This is so very umami-good. It was a warm summer evening, but outside on the patio it was about 73° so very comfortable/cool enough to enjoy a hearty chicken dish.

Ina’s recipe starts with a whole chicken. I did have one in the freezer, but decided to use chicken pieces – so I bought a package of 4 chicken legs and two very large chicken breast halves. I cut those latter ones in half just because they were so large.

First, the chicken needs to be browned, to get that fond flavoring so necessary to this kind of dish. Once that was done I added in all the veggies – fennel, carrots, celery and leeks. Garlic, thyme, parsley, saffron (yum) and dill were added, some fresh some dried. That’s where I veered off Ina’s recipe just a bit. The chicken was nestled back into the pot (I used my large Le Creuset Dutch oven), with the already-simmering chicken broth, pot was covered and put into the oven. Ina’s recipe calls for 1 1/4 hours in the oven, using a whole chicken. For mine, I used chicken pieces, so if you’re starting with a simmering pot already, 45 minutes should be time to cook the chicken through.

I love this next part – once out of the oven you add 3/4 cup of dried orzo. Stir it around so there won’t be any clumps of pasta (I had a couple, hence I add in that little tip), put the lid back on and set it off heat for 25 minutes. The orzo I used was larger than some, so it took the full 25 minutes. Smaller orzo might take 20.

Scoop everything out onto a large rimmed platter or bowl and serve with some dill fronds on top. So very pretty. After dinner I scooped some to give to my friend Liv to take home, saved another serving or two for myself and even then I ended up with about 2 cups of very flavorful veggie-laden broth at the bottom of the pot. I think it will make a great base for some added vegetables and maybe a few bite-sized pieces of that chicken to make a serving or two of soup.

What’s GOOD: I loved the flavors here. The broth turns a lovely dark golden color from the saffron and I added a bit more than Ina suggested. I could taste the subtle saffron flavor. So good. It’s a complete meal as is, but I served it with a small green salad. If you’re into bread, this would be a perfect complement to use to soak up some of the liquid-y sauce. You could almost say this dish is a soup as there is plenty of chunky liquid to go with the chicken. But Ina doesn’t call it a soup.

What’s NOT: nothing really, but it does take some prep (all that chopping) and baking time too. Altogether worth the trouble, though. A keeper.

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Get everything ready, at hand, before starting. Once you’re all prepared it takes just minutes to cook and serve. Delicious sauce.

Recently my friend Linda T and I spent the weekend in the desert, and we cooked up a storm. Like we always do. I’ve already posted the roasted salmon with butter that was off-the-charts delicious, that we ate two nights in a row. The third night there Linda brought out these lettuce wraps. Well, she brought out all the various things, ground chicken and flavorings and seasonings to make them. She’d done all the hard work at home – numerous little Tupperware containers with various things in them. She assembled them near the cooktop because once you begin this dish you need to hover, watch, stir, add, stir, watch, adjust the heat, and in a matter of a few minutes it’s ready to eat.

The recipe comes from Linda’s daughter, Kristin, who is a great cook in her own right. (Hi Kris!)

First the red onion was chopped. It went into the pan with a tablespoon of olive oil and was cooked a bit. Then another tablespoon of oil was added to the pan and the ground chicken went in. Linda bought the mix of white and dark meat (more flavorful, I agree!), a pound. Once the chicken is mostly cooked most of the other ingredients go in – garlic, water chestnuts (after she’d added the water chestnuts, Linda realized she’d forgotten to chop them up) red pepper flakes, Gochujang paste (that’s the Korean spicy paste), soy sauce, honey, and Mirin (Japanese sweet white wine). That was stirred and cooked a bit as the sauce thickens. Then Linda added the chopped green onions and the essential (because of the intense delicious flavor it adds) dark sesame oil.

Meanwhile, we’d set the table, gotten out a big plate and I’d prepped some lettuce leaves (head lettuce, inner leaves that are more cupped in shape) for us. Linda quickly spooned the hot chicken into the lettuce cups and we sat down immediately. Linda’s recipe says it serves 3, but I think it could serve 4 if you’re not huge eaters, meaning about 4 ounces of chicken per person.

Linda sent the leftovers home with me, and I ate it for two dinners along with some steamed broccoli. Very filling and just delicious. The Gochujang sauce adds such a nice umami flavor to this – most grocery stores carry it these days, so do seek it out. It keeps forever in your refrigerator. If you’re watching salt, do use low-sodium soy sauce – most grocery stores carry that too, these days.

What’s GOOD: this mixture – chicken, chili, seasonings, is just SO tasty. Healthy for sure, only 2 T oil for the whole dish. It is messy, I’ll give you that, but worth every dribble and drip [napkins, please!]. Very worth making. The green onions add a nice pop of color.

What’s NOT: only that there IS some prep needed – chopping, mincing and a bunch of little measuring of things. That will take 5-10 minutes, I suppose. The liquid things could be combined into a measuring cup and set aside for later to make it easier.

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Lemon flavored anything hits lots of flavor notes for me. Here’s a new recipe that is easy for a weeknight dinner, but would also be nice for a company meal.

Being in the mood for a chicken dish, for New Years’ Day I decided to defrost a package or two of chicken thighs (my fav). I’m watching my  carbs, so wanted a dish that accented flavor and didn’t contain pasta, grains or rice, etc. This recipe (the original) came from Food52, and it utilized a whole chicken, spatchcocked. It didn’t take a lot to adapt it to using chicken thighs.

What you see there in the photo is the baked chicken thigh (skinless, boneless), covered in a spice and herb mixture, and then that “sauce”  on top. No browning of the chicken is necessary. But first into a casserole dish you slice an onion and scatter it all over. Then add a couple of smashed and chopped garlic cloves, then layer on sliced lemon. Then the seasoned chicken goes on top. The seasoning has a bunch of different things in it – turmeric, thyme, oregano, sumac, paprika and ras al hanout. My DIL gave me a little jar of it recently, but you can make your own easily enough. Spruce Eats has a good, easy recipe for it if you don’t own some. It’s a Moroccan 13 spice mixture. You could easily just add pinches of those spices, and likely you’ll have all of them on your spice shelf.

Into the oven the casserole goes, for about 45 minutes (thighs). Breasts would be less time. A spatchcocked chicken would likely be  an hour. Until an instant read thermometer reads 160-165°F. Then comes the FUN part. Remove the chicken to a serving plate, then spoon out the onion/lemon/garlic mixture from the bottom of the casserole dish and put it on a cutting board (that has channels on the side  – because this is oozy). Use a big chef’s knife and chop like crazy until the mass is not quite mush. You want some texture, but be sure to cut up the lemon pieces well enough.

The original recipe had you serve that board sauce mixture on the bottom then place the chicken on top, but I wanted the “sauce” on top, so did it differently. And I didn’t incorporate much of the juice, either. If you used thighs with skin, it might look beautiful the other way, but I used boneless, skinless, so put the sauce on top. Your choice.

The originator of this recipe obviously came up with the title of a “board sauce” and that’s exactly what it is. Of course, with a spatchcocked chicken, it would go onto a cutting board too and ooze juices as well.

What’s GOOD: everything about this chicken was delicious. Love-loved the sauce with the tiny bits of lemon peel – just enough to know you were eating lemon peel, but not enough to make you think “sour.” Not at all. If you’re wanting a carb, I think rice would be good because that lemony sauce would be good with the rice. I made zucchini to go with it. Altogether wonderful lemony chicken. Just what I wanted. As I mentioned, this would make a great company meal too as it makes that wonderful sauce.

What’s NOT: not a single thing.

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Oh, where have  you been, chicken Parm? 

Have you heard about this new book? Ina’s memoir, Be Ready when the Luck Happens. A friend loaned it to me, and I could hardly put it down. So interesting. Ina is a brilliant businesswoman, but she’s also taken a lot of risks (all have turned out well). You’ll learn about the various forks in the road, where she’s taken the right one. You’ll learn about her insecurities, and about how, even today, getting in front of the camera is intimidating. AND, you’ll learn about the year or two when Ina and Jeffrey were separated. It had to do with her wanting some independence – mostly about her business decisions. I’d remembered hearing the rumors, but never knew for sure. Yep. They were. But neither of them dated others, or went so far as to discuss divorce. When they reunited, it worked out. You’ll also hear a bit about their apartment in Paris. All fun stuff.

So, as I was reading the book, Ina would mention a recipe and how it came to be, or how she worked on it, etc. I was intrigued enough each time to go to my cookbook shelf to retrieve the cookbook – most of the time it was from The Barefoot Contessa Cookbook. Her first of twelve cookbooks. The one she thought would never sell.

Now we get to the recipe. Can I just say, this recipe is fabulous. I’d say it’s easy, in that you can have this dinner on the table in less than 30 minutes, maybe even 20. There are steps to it, however. (1) you have to prep the chicken – either slice it in half to make two thin pancake-sized portions for each breast, and pound it a bit thinner, or pound a full breast and then cut it into portions; (2) make three dipping plates – seasoned flour, eggs mixed with a tiny bit of water and seasoned bread crumbs mixed with grated Parm; (3) fry the thin breasts in a mixture of olive oil and butter; Then (4) make a little green salad (either baby greens or maybe chopped arugula) and toss with a lemon vinaigrette. The salad, as you see in the photo, is put on top of the hot chicken breast.

What’s GOOD: everything about this is tasty. The chicken is just barely crispy and loved the texture differences between the chicken and the lemony salad on top. I wanted a bit of the salad with every bite of chicken. I’d intended to serve it with garlic bread, but forgot it. Oh well. I’ll definitely be making this again. I prepared it for four people, and it takes less than 3 minutes per side for the chicken. Easy.

What’s NOT: only that you do have to prep three plates for dipping. But they’re easy to do.

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Remember, we had a meatloaf cook-off awhile back? This was Dianne’s recipe – it’s her family’s favorite.

That’s cubes of Swiss cheese poking out of the top – Dianne said her family loves to get a serving where there is a cube of melty Swiss in one bite. The cheese is cut into 1/2″ cubes and mixed in with the ground turkey (plus egg, bread crumbs, milk, ketchup, a little bit of dry onion soup mix and also a bit of soy sauce). Dianne cautions: do not overmix the meatloaf mixture. It’s formed into a log and placed in a loaf pan and patted down – hers was a ceramic one. She recommends pushing any exposed Swiss cheese down into the loaf – but you can see, they pop up during baking!

Just so you know, this cold meatloaf makes wonderful sandwiches. Dianne gave me a big chunk of it (see at top of sandwich at right) that I took home and I made several sandwiches over the course of a week. With some mayo, ketchup and lots of lettuce for crunch.

The recipe is Dianne’s own – I think she started with someone else’s recipe, but then she began adding her own touch to it and this meatloaf has been her family’s favorite for a looong time. Her grandkids ask for it when they visit. As I type this Dianne is in Germany visiting one of her daughters (and family), and I’m sure she was asked to make this while she was there. I wonder if it’s hard to buy ground turkey in Germany? I’ll have to ask her about that!

This makes a nice, firm meatloaf – you might think using ground turkey, that it would be soft, but the additions (egg, bread crumbs) make it much more sturdy. Not as firm as one made with ground beef or pork, but it was relatively easy to slice when it was hot. And it’s firm when slicing for sandwiches.

What’s GOOD: for one, this meatloaf is a lot healthier for us than the traditional ones. It has excellent flavor (that soy sauce adds umami flavor, but you can’t taste it) with the onion soup mix and Swiss cheese cubes. And it makes great sandwiches.

What’s NOT: nothing that I can think of. This is a good meatloaf – don’t expect it to taste like a beef meatloaf – you might be disappointed.

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Can I just say – this chili is SO good. So easy to make. Very satisfying.

I started off with a recipe from Kalyn’s Kitchen – she used ground turkey instead of chicken (and you could use either one – my daughter Sara happens to prefer ground chicken so I used that), and the sweet potatoes (no beans in this recipe). Since sweet potatoes are a resistant starch, I like including them in any potential recipe I make. Most of the seasonings are similar to Kalyn’s, but I made a few changes. I wanted more vegetables (just because) and I used some small pieces of cauliflower too which just melded into the soup (couldn’t see it or taste it). I’m not a fan of green peppers – never have been. I know they add a distinct flavor in some cuisines, but I just don’t like them. So in my recipe I used red. You could use yellow or orange, as well. Or a mixture.

The chili has a deep, dark color, which comes from using ancho chili powder. If you haven’t added this seasoning to your spice pantry, you should, as it has a wonderful deep flavor. It’s only been in recent years that you could buy it ground. Yes, you can use the whole, dried anchos – cut off the stems, remove the seeds, chop coarsely then run them through a spice grinder. I just buy the powder already ground.

I also use a spice mix from Penzey’s, called Chili 3000 (I also use the Chili 1000 too) but the 3000 was the one I used here. You don’t have to buy that unless you’d like to try it.

When I made this chili, I doubled the recipe. I was out at the desert house and I made it in our huge 12-inch “MadeIn” pot I bought for that house to use on our induction range. Sara and John were there, and we had it for dinner one night. It got rave reviews from all of us. I froze some of the portions, gave some to Sara to take home and I brought a few servings home with me too. Loved the toppings – we had yogurt, green onions, grated Cheddar and cilantro.

What’s GOOD: Gosh, so delicious. Loved the complex flavors (am sure it’s a combination of the ancho chili powder and the Penzey’s Chili 3000 mix). The ground chicken – don’t we know – doesn’t have a lot of flavor, but the protein is healthy for us – so the flavor here has to come from other things. Altogether fabulous. For me, this recipe is a real keeper.

What’s NOT: nothing, really. Make sure you buy the ancho chili powder.

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An easy weeknight chicken breast dinner that comes together fairly quickly.

Can you tell I made this before Christmas? What with those Christmas plates (Spode ones with the Christmas tree in the middle, you know that one, it’s been around forever). So, this dish is a chicken breast stuffed with all kinds of goodies – a little bit of cream cheese, some pepper jack cheese too, some poblano chiles (or you could use canned California green chiles, sliced), then it has a green chile salsa with onions and the remaining poblanos in the sauce. These are so very easy to make. Just have all the ingredients on hand (I did).

First off, consider the size of the chicken breast. I used a package of Costco’s sealed packet of chicken breasts. And there were only two of them in the packet. But they were huge. So I cut them each in half, crosswise. Then, I sliced each of those in half horizontally to make an open-book type of breast that’s suitable for stuffing. When doing the horizontal cut, stop cutting about 1/2″ from the other side so you can open it up to a nice chicken surface. Each made a nice-enough chicken breast serving, so I got four servings out of two breasts. Next time I make these I will pound all of those pieces a little bit as all of them were a bit too thick. I mean, they were fine, but they plumped up thicker once baked.

The poblano peppers should be blistered (to remove the skins), but if you’re short on time, you can make this without that step. Saute the onion and peppers in a bit of olive oil until the onions are translucent (otherwise they won’t cook through in the oven when it’s baked).

There are the chicken breasts sort-a, kind-a sealed up, seasoned, with the onions and peppers around the outside.

There’s the casserole with the salsa on top, before baking.

First you spread some softened cream cheese on one side of the chicken open book. Then place in a slice or two of pepper jack, then some of the poblano chile strips. Fold the chicken over so it mostly covers the filling. Place in a greased baking dish. Then you pour all the onions and remaining chiles around the chicken breasts, add the jar of green chile salsa (I use Trader Joe’s) and make sure some of it is spread on top of each breast. This doesn’t have to bake long – chicken breasts cook fairly quickly. Use an instant read thermometer and make sure the center of the breast has reached 150ºF. I served this with rice seasoned with lime juice and some broccoli.

What’s GOOD: loved everything about this – the melty, oozy cheese, the poblanos, and just how moist the chicken was. It was quite simple and easy to put together; maybe 30 minutes of prep work, then about 25-30 minutes in the oven. It made a very nice company meal.

What’s NOT: nothing, really. I’d definitely make this again.

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Tummy-warming soup with a Mexican bent – made with poblano chiles, canned green chiles and a bunch of vegetables. Plus chicken, of course.

First, a little update about me. My jury duty is finally over with – it lasted four weeks. Thank goodness I’m done with it. I wasn’t ever called to be a deliberating juror (I was an alternate), but when the jurors did meet they convicted the defendant on all five counts, including an enhancement charge that she had intended to cause bodily harm. I wrote a letter to the prosecutor (thanking her), one to the police detective who was assigned to the case (thanking him for his 14 months of working on the case), another to the police chief (telling him how much I admired the detective for his work, but also for his compassion to the victim), and lastly I mailed a Halloween card to the victim herself telling her how brave she was to testify (age 11). The defendant will be put away for a long time.

Now let’s talk about soup. When the weather begins to turn cooler I’m all in for making soups. This one started out as a slow cooker soup, but since I no longer have a large slow cooker (only the instant pot one – and it would have been too small for this batch) I changed the recipe all around, added more vegetables into it and made it on the stovetop. If you have leftover chicken (or in my case it was some rotisserie chicken) this is a perfect soup to use it up.

This is a quick and easy soup if you have all the ingredients. The original recipe called for rice (you can add it if you’d like), but I added some sweet potato and a bit of butternut squash. Actually, for the record, I bought a box of fresh, chopped up veggies at Trader Joe’s, a kind of fall medley, so I’m estimating how much sweet potato and squash it added. Soups like this aren’t exact – add more of anything that suits you and your family.

There are bunches of recipes on the ‘net lately, all made in a crockpot, using a brick of cream cheese. That adds a lot of luscious creaminess to the soup as it melts slowly. I almost always have an 8-ounce brick of cream cheese in my refrigerator. You don’t have to decorate the servings with grated cheese or cilantro, but those two things add a nice touch to the soup. Finishes it off.

What’s GOOD: loved this soup. It makes a big batch, so I have ample to freeze in Ziploc quart bags. Loved the creaminess of it, and the various vegetables added, the sweet potato and butternut squash. The various chiles add a lovely umami flavor to the soup, I think. Altogether delicious.

What’s NOT: nothing really. I suppose you could adapt this to an instant pot (make half the recipe) and then add the cream cheese at the end and let it simmer (not pressure cook) to blend slowly into the soup itself. Made on the stovetop, with all the chopping, etc. it probably takes an hour to make the soup.

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We used to think that coconut milk was bad for us – because of the saturated fat it contained. But now the experts think that type of saturated fat isn’t the same as from animal fat. Good thing, since this soup is so delicious and contains not one, but two cans of coconut milk.

So, first, just to catch you up. I’ve been on jury duty for about 3 weeks (as I write this). And the trial isn’t over yet. Maybe I’ll talk about it eventually. It’s absolutely gruesome. It’s not a murder trial but about child abuse. Erroneously, I thought that once you got to be my age, you didn’t have to serve on jury duty anymore. Not so in my county. There were 60 of us assigned to a courtroom and over the course of 1 1/2 days they finally got a jury selected, me included as Alternate #3. Lots of potential jurors didn’t want to be a juror for this trial. The judge warned us it was going to assault our senses when we’d see photos. Some people likely lied about their inability to view child abuse. Some jurors were released; others weren’t. When I was called to the jury box (I was potential juror #55) and questioned, I knew all the arguments the judge had heard. I’d resigned myself that this must be what God had in mind, that I needed to serve. So when the judge asked me if I could be fair and impartial, I said yes. Did I want to be there? Absolutely not. But I wouldn’t lie. That’s not in my nature anyway.

Consequently, my life has kind of been on hold. And let me tell you, coming home in the evenings I was just a “basket case” of sadness (for the children involved), anger (at the defendant and that the abuse had gone on for so long, undetected). I have cried in the courtroom several times; so did some of the other jurors. The judge had forewarned us that he expected some of us to shed tears. At home, I found myself unable to concentrate. Unable to do normal tasks. Most evenings I watch mindless TV just to reset my brain. Each weekend I went through the motions of doing tasks I knew I needed to do (grocery shopping and errands), but my heart wasn’t in it. By Sundays I’ve been mostly back to normal. And then it starts all over on Monday mornings.

Cooking has not played center stage for me in these past weeks, except for making a couple of soups that I could take to court (and reheat in the microwave in the large jury pool room on the lunch hour). One was fabulous (this one) the other one not so much (won’t be posting it).

The Soup: the original recipe came from the internet, but I altered it some, making it my own. It had rice; I eliminated the rice – but you can add it if you’d like to. Surely you know me by now, I like to eliminate carbs when possible. This has sweet potato in it, but that veg is a resistant starch that gets mostly eliminated through your gut and intestines and not absorbed as a carbohydrate. I added zucchini (just because I love zucchini) and I added bok choy too. It called for spinach, but I added a lot more.

The meatballs were very easy to make – with ground chicken, shallots, fresh ginger, a bit of soy sauce. They were lightly browned on a couple of sides in EVOO, then removed. Then you begin assembling the soup part – more shallot, some onion, garlic, curry paste, curry powder, chicken broth, bok choy, zucchini and the sweet potatoes. Once the veggies are tender add in the coconut milk and spinach. The meatballs are added back in and simmered for a few minutes. Done.

What’s GOOD: loved the umami flavors in this – probably the coconut milk, the ginger, garlic, even the sweet potato! SO flavorful. I’m so glad I have many more portions of this soup to enjoy in the next week or so. Whether it’s taking it to the jury room, or having here at home once this trial is over. Altogether wonderful soup. If you’re pressed for time, don’t make the meatballs, just add all the flavors into the soup and you’ll be happy with the results.

What’s NOT: maybe the sticky meatball-making, but that’s about it. It’s a very simple soup to make.

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