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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Chicken, easy, on May 24th, 2010.

Every Thursday night we go to choir practice at 7 pm. So I have to make a meal in time to sit down at 6 pm (or before if I can manage it), leaving us just enough time to eat without too much rushing, time to do the dishes and put away any leftovers, and get to church in a timely manner. We’re doing 2 1/2 hour rehearsals now, in preparation for a concert on June 6th. Feverish practicing required.

Anyway, I’d defrosted chicken breasts, and turned to my favorite chicken cookbook, Phillis Carey’s cookbook, Fast & Fabulous Chicken Breasts.

After perusing about 10 different recipes, I settled on this one. We hadn’t had any pasta for ages, and this was a skillet-prepared dish – except for boiling the pasta, of course. Easy. And extremely tasty.

First I gathered together all the ingredients (oops, I forgot the Feta cheese and the pasta in my photo . . . sorry about that) and it all came together in a jiffy. There’s no advance marinating required, no brining, just chunks of chicken cooked in a bit of oil, then you  make an ample amount of pan sauce with a big fat onion, garlic, chicken broth, tomatoes, tequila (it takes 3/4 of a cup!), and seasonings (chili powder, coriander and cayenne). Just at the end you add some lime (in my case lemon) juice.

Phillis recommended bowtie pasta, but I used vermicelli instead. The pasta is tossed in with the sauce so it absorbs some of the liquid. There’s just enough to scoop some chicken and a bit of sauce on the top, before you garnish with more cilantro, Feta, and I added some minced green onions too.

I’d whipped up a nice green salad to serve alongside, with an herby garlicky dressing and it went perfectly with the delicious Cabernet Dave served with dinner. The alcohol in the tequila boils off almost completely, so there is no distinct tequila flavor – you just know there’s some kind of elusive taste to this dish. It has plenty of spice and heat. Altogether delicious. I’m looking forward to having the leftovers.
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Tequila Chicken Pasta

Recipe By: Adapted from a Philis Carey recipe in
Fast & Fabulous Chicken Breasts
Serving Size: 4
NOTES: This dish would lend itself well to shrimp in lieu of chicken.

CHICKEN:
4 whole boneless skinless chicken breast halves
Salt and pepper to taste
2 tablespoons olive oil
SAUCE:
1 tablespoon olive oil
1 large onion — chopped
5 cloves garlic — minced or mashed
2/3 cup chicken broth
14 1/2 ounces canned tomatoes — diced, including juice
3/4 cup tequila
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon chili powder
1/8 teaspoon cayenne
6 tablespoons fresh lime juice — [I used lemon]
8 ounces pasta — bowtie, or your choice
1/4 cup fresh cilantro — chopped
3/4 cup Feta cheese — preferably sheep’s milk, crumbled
3 whole green onions — chopped

1. Trim chicken and cut into thin strips, 2″ x 1/2″ x 1/2″. Season with salt and pepper. Heat the oil in a wok or large skillet over medium high heat. Add the chicken and toss until almost cooked through, 2-3 minutes. Remove chicken from pan with a slotted spoon.
2. Add additional oil to pan and add the onions. Cook them for about 5 minutes until they’re nearly tender. Add the garlic and stir briefly (about a minute). Then add chicken broth, tomatoes, tequila, chili powder, cumin, coriander and cayenne. Bring this mixture to a boil, then reduce heat and simmer until sauce has just begun to thicken slightly, no more than 15 minutes. (You actually want ample soupy-sauce as the pasta absorbs some of it.)
3. Meanwhile, bring a large pot of water to a boil and cook the pasta until it’s al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
4. Into the tomato sauce add the lime juice and chicken (including any juices). Simmer until the chicken is cooked through, about 1-2 minutes. If the pasta is too dry, add about 2 T. of pasta water to it, and add more if needed.
5. Add the pasta to the sauce along with half the cilantro and toss it to coat with the sauce. Serve with Feta, green onions and cilantro on top. Leftovers might require thinning down with a little more water since the pasta will have absorbed all of the fluid.
Per Serving: 663 Calories; 19g Fat (30.9% calories from fat); 42g Protein; 56g Carbohydrate; 4g Dietary Fiber; 93mg Cholesterol; 699mg Sodium.

A year ago: Bacon-wrapped Mini-Meatloaves
Two years ago: Lemon-Ginger Frozen Yogurt
Three years ago: Avocado Butter (an appetizer spread)

Posted in Chicken, on April 24th, 2010.

When I made this a couple of days ago I was pressed for time, but I had long enough to go searching for some new recipe, rather than winging it. I’d clipped a recipe from Food & Wine’s January issue, and decided to fiddle with it to make it more my own. Their recipe called for baking the chicken (with skin) at 450° for about 7 minutes. Nah. Didn’t want to do that. I should have pounded the breasts a bit, but I decided to try a different technique. So here’s what I did:

First I browned the bread crumbs (fresh ones – I had a package of Roman Meal multi-grain hot dog buns at hand, so I whizzed up two of them in the food processor) in a tablespoon of butter. Those were set aside, then the chicken breasts were browned on both sides. I cooked them briefly, but not all the way through. I cut them into wide slices and set them aside while I made the pan sauce. First I sautéed a shallot, then added the jot of maple syrup (you do keep a bottle of the real stuff in your refrigerator, don’t you?), sherry vinegar and some chicken broth. The chicken pieces were added back in (and turned over in the sauce so all edges had some sauce on them) and I covered the pan for 3-5 minutes until the chicken was just cooked through. The chicken went out onto heated plates. Then I added the Dijon mustard to the sauce and heated it through. That’s it. Spoon or pour it over the chicken and garnish with the toasty bread crumbs and more Italian parsley. You’ll enjoy some of the sauce with each bite. This was really delicious. I’ll be making this recipe again. The bread crumbs make the dish, in my estimation. The sauce is really good – that is an essential part too, but the crispy crumbs give the chicken a great texture. Note that this is a fairly low calorie dinner.
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Chicken Breasts with Maple Mustard Sauce and Toasted Breadcrumbs

Recipe By: Adapted from a recipe in Food and Wine, Jan. 2010
Serving Size: 4

1 tablespoon unsalted butter
1 cup fresh bread crumbs
1 tablespoon Italian parsley
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil (to brown chicken)
4 boneless skinless chicken breast halves
1 tablespoon extra-virgin olive oil (to saute shallots)
1/4 cup shallot — minced
2 tablespoons maple syrup — (not imitation)
1 tablespoon sherry vinegar
1/2 cup chicken stock
2 tablespoons Dijon mustard
2 tablespoons Italian parsley — for garnish

1. Lay the chicken breasts (shiny side up) between two pieces of plastic wrap and pound the breasts until they are thinner, about 1/2 inch thick. Don’t pound the thin end area.
2. In a large ovenproof skillet, melt the butter. Stir in the bread crumbs and cook over moderate heat until golden, about 4-6 minutes. Stir in the parsley and season with salt and pepper. Transfer to a plate and let cool. Wipe out the skillet.
3. Add the olive oil to the skillet and heat until shimmering. Season the chicken with salt and pepper and add it to the skillet. Cook over moderately high heat until the chicken is golden brown, 3 minutes. Turn pieces over and brown on the other side. Allow the chicken to continue cooking for about 3-4 minutes, then remove the pieces from the pan and place on a cutting board. Using tongs to hold the chicken, slice the breasts into 2-3 pieces each and let them rest.
4. Return the skillet to the burner. Add the second tablespoon of olive oil and add the minced shallot. Cook over medium heat until the shallots are just turning golden (don’t burn). Add the maple syrup, chicken broth and vinegar to the pan; bring to a boil. Place the chicken pieces back into the pan, cover and simmer for 3-4 minutes until the chicken is cooked through. Remove the chicken to warmed plates. Add the mustard to the juices in the pan and season with salt and pepper. The sauce will thicken up beautifully while the mustard heats. Spoon the sauce over the chicken. Top with the bread crumbs with more Italian parsley sprinkled on, and serve.
Per Serving: 288 Calories; 12g Fat (37.9% calories from fat); 29g Protein; 15g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 504mg Sodium.

A year ago: Mint Juleps with Agave Nectar
Two years ago: Caramelized Onion Sage Puffs

Posted in Chicken, on March 27th, 2010.

Our younger daughter, Sara, and her daughter came to visit last night and after being stuck in traffic, they arrived late. I had everything ready to go for this chicken entree. Very easy. Honest. And it was SO moist. And the garlic was just barely perceptible. The topping was crisp from the browned fresh bread crumbs. There’s also a layer of light sour cream, Dijon, garlic and lemon juice in there too. Another great Phillis Carey recipe, from her cookbook, Fast and Fabulous Chicken Breasts.

The only tricky thing about this is pounding the chicken. It’s not hard, but until you’ve done it a few times, it can be a little frustrating. You put each breast in between two pieces of plastic wrap and  use a pounder (not the heavy teeth-type, but a flat one) to flatten the chicken (just the thicker end) to an even 1/2 inch thickness. The tricky part is that the chicken tends to slide around inside the plastic. You can use just plastic on the top, but make sure you wash the surface afterwards with hot-hot soap and water. The pounding? Takes about – oh – maybe 10-12 light whacks on the meat and it’s basically flattened. Then the sour cream mixture was spread on each breast. Then the bread crumbs (with lemon zest added in). And it’s baked for about 12-13 minutes. That’s IT. Done. Dinner is served.

Chicken Breasts with Garlic Lemon Crust

Recipe By: Phllis Carey, from Fast & Fabulous Chicken Breasts
Serving Size: 4

4 boneless skinless chicken breast halves
Salt and pepper to taste
3/4 cup light sour cream
2 cloves garlic — minced
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup grated Parmesan cheese
2 cups fresh bread crumbs
1 teaspoon fresh lemon zest

1. Preheat oven to 450. Trim chicken (remove tenderloin and reserve for another use or make little mini-pieces with the same toppings) and pound each breast between two sheets of plastic wrap to an even 1/2-inch thickness. Arrange chicken pieces on a parchment-lined baking sheet. Season with salt and pepper.
2. In a small bowl stir together the sour cream, garlic, Dijon mustard, lemon juice (zest the lemon first – see step 3) and cheese. Divide mixture evenly among the chicken breasts and spread to cover the entire surface of each.
3. Toss together the bread crumbs and lemon zest. Mound on top of each breast, covering completely and patting down lightly. Bake for 12-15 minutes or until chicken is cooked through and breadcrumb topping is nicely browned.
NOTES: To make the bread crumbs, tear 2 slices of fresh bread into pieces and pulse in the food processor until they’re coarsely chopped.
Per Serving: 234 Calories; 5g Fat (18.9% calories from fat); 32g Protein; 14g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 349mg Sodium.
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One year ago: Pecan-Crusted Chicken with Orange Rosemary Sauce
Two years ago: Monterey Scalloped Potatoes (great for Easter dinner)

Posted in Chicken, on March 24th, 2010.

Over the years of my cooking history, I’ve made Country Captain from a recipe in one of my homespun cookbooks. And it just never tasted all that great. All I remember was the volume of tomatoes. And in a gloppy watery tomato-ey sauce. It just didn’t hit any taste buttons for me. So after trying two similar recipes (this would have been in the 60’s or 70’s, I guess) I never looked at any Country Captain recipe again. Until now!

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Posted in Chicken, on March 18th, 2010.

First I must tell you a short story about the last week in my house. Starting about 2 weeks ago my computer (5 months old, from Dell) starting bleeping to a blue screen, often called the “blue screen of death.” Then it would reboot. Some of my work was lost each time this occurred. This has been going on since January, but it got a lot worse recently. After a phone call or two to Dell, we ran a complete scan of the hard drive, trying to find out if there are hardware problems. Per the report, no. So therefore it’s software problems (I did a “clean” installation of the new Windows 7 on this computer in February). Dell handed me over to their partner, iyogi.net, a company in India. Read the rest of this entry »

Posted in Chicken, Pork, on March 1st, 2010.

chix sausage mush pot pie The recipe came from a December, 2008 issue of Bon Appetit, in an article about the foods from the Fairmont le Chateau Frontenac in Quebec. I’m sure that’s why I stopped to read this recipe, because it came from that hotel – le Chateau Frontenac.

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Posted in Chicken, easy, on February 24th, 2010.

chicken with piquillos

Why, oh why, don’t I go online before I try ANY recipe, to read what others have said? Well, I know why in this case . . . I’d read about piquillo peppers, a mild red pepper from Spain, and I had purchased a can of them (imported, mind you) a couple of months ago. I wanted to try them, assuming they were going to have a unique taste. Something different. Something more piquant than ordinary roasted red bell peppers. Having paid $5.00+ for the can, I truly thought they’d be extraordinary. Nope. Tasted like any old ordinary canned red bell peppers to me.

piquillo collage

Here’s a photo collage of the peppers: clockwise from top left – in the box, the can, the whole peppers, and chopped.

The recipe came from the book Spain…A Culinary Road Trip by Mario Batali and Gweneth Paltrow. My friend Cherrie gave me the book a year or so ago for Christmas, and I had yet to try a recipe out of it. This recipe was also printed in Food & Wine awhile back, so you can read the story about it, if you so choose. Apparently the recipe is a common one in Spanish cuisine. The ingredients are simple (salt, onion, garlic, chicken, white wine and the piquillo peppers) and the preparation is also very easy. I just thought the dish would be more tasty than it was. Not that it wasn’t good – it was. It was moist, juicy. I liked the sauce. But . . . well . . . it was just chicken with red peppers.
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Chicken with Piquillos

Recipe By: Spain: A Culinary Road Trip by Mario Batali
Serving Size: 4

4 whole chicken thighs — bone-in
2 whole garlic cloves — sliced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion — coarsely chopped
9 ounces piquillo peppers — drained, widely sliced
1 cup dry white wine

1. Rub the chicken with the garlic and 1 tablespoon of kosher salt. Cover and refrigerate for 1 hour.
2. Heat the olive oil in a large, deep skillet. Scrape the garlic off of the chicken pieces. Add the chicken to the skillet in a single layer and cook over moderately high heat, turning occasionally, until browned all over, about 12 minutes. Transfer the chicken to a platter.
3. Add the onion to the skillet and cook over low heat, stirring occasionally, until very tender, about 10 minutes. Add the piquillo peppers and white wine and bring to a simmer, scraping up any browned bits.
4. Return the chicken and any accumulated juices to the skillet. Cover partially and cook over low heat until the chicken is tender and cooked through and the sauce is thickened, about 30 minutes. If the sauce is too thin, bring to a boil and reduce it until there is about 2-3 T. of liquid. Transfer the chicken to a platter, spoon the sauce on top and serve.
Per Serving: 328 Calories; 21g Fat (66.0% calories from fat); 17g Protein; 7g Carbohydrate; 2g Dietary Fiber; 79mg Cholesterol; 77mg Sodium.

A year ago: Slow-Cooker Tamale Pie
Two years ago: Armenian Parsley Salad

Posted in Chicken, Salads, on February 4th, 2010.

chicken rice salad In December my former investment club members met at my home for a potluck dinner. We’ve known for years that we have some great cooks in the group, and the food is always wonderful when we have such get-togethers. The club disbanded a few months ago, but we’ll still gather now and then for conversation and most years we have a December potluck dinner.

Anyway, one of the gals, Linda C., brought this salad to the potluck. It was SO good. It’s a curry flavored rice (cold) salad, and I just needed to have some cold chicken to chop up to make this. It also has bottled artichoke hearts in it (maybe not something you’d always have in your pantry) and a box of chicken flavored rice mix. The one I used was a 6-ounce package from “Farmhouse.” But any such rice mix would likely do. The other thing you might not stock in your pantry is pimiento-stuffed olives. As it happened, I didn’t have any of those, so the salad may have lacked something. I had red bell pepper instead of green, too. And since I only had 2 green onions, I added some finely minced red onion. So, you see, this salad can be adaptable to what you have on hand. But to be true to the recipe, you need two of the small jars of marinated artichoke hearts. And just a handful of the stuffed olives. And the green pepper too. I garnished the salad with some minced Italian parsley from our garden.

Just so you know, there’s only a teaspoon of curry powder in the salad, so it’s not overwhelming in the slightest. It could be omitted if you aren’t a curry fan, but I liked the light hint. Linda said this is an old standby, one she used to fix for her family when her children were young. Thanks for the recipe, Linda!
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Chicken and Rice Salad

Recipe By: From my friend Linda C., 2009
Serving Size: 6

6 ounces chicken flavored rice mix
4 whole green onions — thinly sliced
1/2 large green bell pepper — chopped
12 whole green olives — stuffed with pimiento, sliced
12 ounces marinated artichoke hearts — drained (save marinade for dressing)
4 whole chicken breast, no skin, no bone, R-T-C — (2 whole breasts or 4 halves), cooked, cut into small cubes
DRESSING:
1/2 cup mayonnaise
1/4 cup sour cream — (or yogurt)
1 teaspoon curry powder
marinade from the canned artichoke hearts

1. Prepare chicken flavored rice mix according to package directions, omitting butter. Slightly undercook the rice.
2. Allow rice to cool to room temperature.
3. Meanwhile, prepare the onion, green pepper and olives.
4. In a small bowl combine the dressing: mayo, sour cream, curry powder and the marinade. Stir until well combined.
5. In a large bowl combine the cooled rice mixture, the onions, green pepper and olives. Add the dressing and artichoke hearts. Mix lightly, cover and chill. (Can be done the night before to this point.)
6. Add the chicken pieces and mix until combined. Spoon onto a bed or lettuce or lettuce cups.
Per Serving: 520 Calories; 26g Fat (46.3% calories from fat); 40g Protein; 28g Carbohydrate; 3g Dietary Fiber; 107mg Cholesterol; 764mg Sodium.

A year ago: Butternut Squash Soup (crockpot)
Two years ago: Coconut Banana Bread (a Cooking Light recipe – very good)

Posted in Chicken, on February 1st, 2010.

stacked chicken enchiladas

Even though I’m a huge fan of Mexican food, I rarely make it at home because we have a plethora of good restaurants (from fast-food type to mid scale) to go to. But I had a bunch of leftover chicken begging to be made into something. This Sunset Magazine recipe (from May of 2008) was just the ticket. Enchiladas are usually corn tortillas rolled around a filling. Served individually. But this one is a stacked type – with each of these stacks serving 2 people. What you see in the photo above is a stack of 5 corn tortillas (supposed to be 6 but my package of tortillas only contained 11 tortillas – go figure) with the chicken filling and grated Jack cheese in between each layer. Then the top is finely sliced cabbage and cilantro in a light fresh lime juice dressing. Very tasty.

The prep for this dish took longer than I’d anticipated. The recipe said an hour, and yes, that’s true. Maybe even longer. You wouldn’t think so, but it did take awhile. The chicken chile sauce mixture took time – cooking onion, chopping up the chicken, gathering up all the other ingredients needed (raisins, pine nuts, spices, chipotle, tomato paste, brown sugar and white wine vinegar). Then grating the cheese, slicing the cabbage (I didn’t have any radishes called for in the recipe). But once you start assembling the stacked enchilada, it came together in a hurry. While the enchilada baked in the oven I made the cabbage slaw.

We liked it. I won’t say this was a stand-out recipe, but it was good. If you don’t have great Mexican restaurants in your neighborhood this might be very satisfying. The tortillas are dipped in canned Las Palmas chile sauce, and when they bake they don’t get firm or chewy – they stay soft. Actually I didn’t like the tortilla brand – you can see the tortillas were starting to fall apart in the photo. They were too flimsy, I guess. But it didn’t matter at all because the taste was fine. The Sunset recipe indicated a serving was 1/4 of the above stack. Uhm. No. We ate half (so 3 tortillas per person). Next time – I’ll add about 1 1/2 cups of frozen corn to the chicken mixture. I think it would add a nice texture change and a bit more substance.
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Stacked Chicken Enchiladas

Recipe By: Sunset Magazine, May 2008
Serving Size: 4
NOTES: Next time I make this I’m going to add about a cup of frozen corn (preferably the fire roasted from Trader Joe’s) to the chicken mixture. It would add color and texture. The recipe indicated a serving is 1/4 of one of the stacks. Not in my book – we each ate half of one, so this recipe will serve 4, no more.

1 cup onion — chopped
1 tablespoon olive oil
28 ounces red chile sauce
1/2 cup pine nuts
1/4 cup golden raisins
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1 tablespoon chipotle chile canned in adobo — finely minced (plus 2 teaspoons)
1 tablespoon tomato paste
1 tablespoon light brown sugar
1 tablespoon white wine vinegar
3 3/4 cups cooked chicken — cubed
12 whole corn tortilla, 6-inch
3 cups Jack cheese — shredded
2 whole radishes — thinly sliced
3 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil
5 cups cabbage — green, very thinly sliced (shaved)
1/4 cup cilantro — chopped
Salt and pepper to taste

1. Preheat oven to 375°. In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened, about 5 minutes.
2. Stir in 3/4 cup red chile sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chiles, adobo sauce, tomato paste, brown sugar, and vinegar. Add chicken, then bring mixture to a boil, stirring. Remove from heat. Pour remaining red chile sauce into a pie pan.
3. To make enchilada stacks, dip 1 tortilla in chile sauce in pie pan to coat. Place on an ovenproof dinner plate. Repeat with another tortilla on a second plate. Spread each tortilla evenly with a heaping 1/3 cup chicken mixture, then with 1/4 cup cheese. Repeat layering with 8 more tortillas, dipping them in sauce, then adding chicken mixture and cheese to make 2 stacks of 5 layers. (You’ll use all the chicken but not all the cheese.) Dip the last 2 tortillas in sauce, place each, curved side down, on stack, and sprinkle with remaining cheese.
4. Bake enchiladas until hot in the center and cheese bubbles on top, 10 to 15 minutes.
5. Meanwhile, pour remaining chile sauce from the pie pan into a microwave-safe pitcher and cook in a microwave oven on full power until simmering, 1 to 2 minutes. To make the salad, stir together radishes, lime juice, and extra-virgin olive oil in a large bowl. Just before serving, stir in cabbage and cilantro. Season to taste with salt and pepper.
6. Top each enchilada with a small mound of salad and cut in thirds or quarters to serve. Offer with remaining salad and chile sauce to add to taste.
Serving Ideas: This is a complete meal – with the cabbage slaw on top (and extra on the side) you have everything you need for dinner.
Per Serving: 829 Calories; 35g Fat (37.7% calories from fat); 54g Protein; 77g Carbohydrate; 11g Dietary Fiber; 112mg Cholesterol; 1200mg Sodium.

A year ago: A list of travel websites
Two years ago: Chocolate Scones (oh yes, these are delish)

Posted in Chicken, on January 28th, 2010.

italian chicken peppers

Do you ever have a magazine that gets misplaced? I certainly do. And for whatever reason I had a stack of three Cook’s Illustrated from 2007 in one of our upstairs guestrooms. They went from one place to another before I finally said to myself that I needed to get those three magazines back downstairs nearer the kitchen where they belonged. In doing so I glanced through them, leafing past numerous recipes that I had no recollection reading. And up popped this recipe for chicken and sausage done in an Italian style. With peppers and onions. Sounded perfect for dinner the other night.

First off, I DID read the article from beginning to end, to make sure I understood the instructions (of course, I’m the first one to not do this step under most circumstances). I read about how the recipe developer, Sandra Wu, worked from an old recipe for this chicken dish (in Italian it’s called scarpariello, which means “shoemaker style”). It’s not known whether the shoemaker means it’s a poor-man’s dish, or if it refers to the chicken bones sticking out of your mouth as you eat it, which reminds you of a shoemaker holding nails between his teeth. You choose! In either case, this is an American Italian invention, popularized by some of the early Italian settlers who opened Italian restaurants in New York City.

italian chicken peppers 250 There is a bit of food prep here, but it’s not overwhelming. While you brown the sausage, you can cut up the chicken. While the chicken browns you can slice up the onion and pepper. And while the onions and pepper brown you can mince up the garlic. While that browns you can bring together the rest of it (some white wine vinegar, some chicken broth, and sugar). The recipe developer was stumped with how to get the chicken skin to stay nice and brown, so she finally resorted to browning the chicken, then once everything is assembled, the pan full of peppers, onion and sausage, with the chicken on top is baked in the oven. While THAT is baking you’ll have time to make a pan of creamy polenta, which makes a perfect bed for the onions and peppers. Once the dish is removed from the oven you do need to thicken the sauce with a bit of cornstarch, then it’s served over polenta (or you can make some orzo or mashed potatoes instead).

One thing this recipe calls for that I didn’t have (and had to buy) was (bottled) hot cherry peppers. They’re essential in this dish, although because I ended up using hot Italian sausage (instead of the sweet called for in the recipe) I used fewer of the cherry peppers. They’re hot little puppies, so be careful. I also didn’t have bone-in chicken breasts, so bought those especially to make this. The breasts were huge. I mean gi-normous, so I cut each breast into thirds (recommended in the recipe). That step also helps the chicken to cook more uniformly.

In the photo above you can see the bed of creamy polenta on the left side. And the result? Really delicious. The sauce makes it, to me. I might want to make more of it next time – there really isn’t all that much for all the quantity of chicken and peppers and onions. Just enough to drizzle over the top. The sauce has a piquant taste – meaning it’s a bit of sweet and sour (from the sugar and wine vinegar combo). And the thicker chicken pieces took a lot longer to cook through than expected. So if you have a meat thermometer, cook the thickest piece to 160 degrees F. We also liked the addition of the sausage – it gave the dish a stronger character, I think, than if it was just chicken alone. We enjoyed it with the polenta (I made creamy polenta – half water and half milk – with some butter and a bit of cream cheese and cheddar cheese added). But we liked this very much, and yes, I’ll make it again. Even for guests, although the recipe indicated it was more of a weeknight kind of dish. I didn’t think so. Quite worthy of guests, I thought.
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Italian Style Chicken with Sausage, Peppers and Onions

Recipe By: Cook’s Illustrated, 6/07
Serving Size: 6

1 tablespoon vegetable oil
8 ounces Italian sausage — sweet, casings removed
2 pounds chicken breast halves — skin-on, bone-in, trimmed of excess fat and skin and cut crosswise into 2 or 3 pieces salt and ground black pepper
1 medium onion — halved and sliced ¼ inch thick (about 1¼ cups)
1 large red bell pepper — stemmed, seeded, and cut into ¼-inch strips (about 1½ cups)
3 whole pickled hot cherry peppers — stemmed, seeded, and cut into ¼-inch strips (about ¼ cup) (3 to 5)
3 cloves garlic — minced or pressed through a garlic press (about 1 tablespoon)
2 teaspoons granulated sugar
1/3 cup white wine vinegar — plus 2 additional tablespoons
3/4 cup low sodium chicken broth — plus 1 tablespoon
1 teaspoon cornstarch
1 teaspoon fresh thyme leaves — minced fresh
1 tablespoon fresh parsley — minced fresh

1. Adjust oven rack to middle position and heat oven to 350 degrees. Heat 1 teaspoon oil in 12-inch skillet over medium-high heat until shimmering. Add sausage and cook, stirring to break sausage into ½-inch pieces, until browned, about 3 minutes. Transfer sausage to plate lined with paper towels. Remove skillet from heat; pour off fat into small bowl and reserve; wipe out skillet with paper towels.
2. Return skillet to medium-high heat and heat remaining 2 teaspoons oil until smoking. Pat chicken dry and liberally season with salt and pepper. Add chicken, skin side down, and cook without moving until well browned, 3 to 5 minutes. Using tongs, turn chicken and brown on other side, about 3 minutes. Transfer chicken to large plate. Remove skillet from heat and pour off fat into bowl with sausage fat; wipe out skillet with paper towels.
3. Return skillet to medium-high heat and heat 1 tablespoon reserved fat until shimmering. Add onion and cook until beginning to soften, about 2 minutes. Add bell pepper and cherry peppers and cook, stirring occasionally, until bell pepper begins to soften, about 4 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add sugar, 1/3 cup vinegar, and ¾ cup broth; bring mixture to boil, scraping up browned bits from pan bottom.
4. Add sausage and chicken (with any accumulated juices) to skillet, arranging chicken pieces in single layer, skin side up, on top of peppers and onion. Transfer skillet to oven and cook until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 18 to 22 minutes, removing smaller pieces sooner if necessary. Meanwhile, combine cornstarch, thyme, and remaining tablespoon broth in small bowl.
5. Carefully remove skillet from oven (handle will be very hot) and transfer chicken, skin side up, to platter or individual serving plates. Place skillet over medium-high heat and stir in cornstarch mixture. Simmer sauce mixture until slightly thickened, 2 to 3 minutes. Off heat, taste sauce and add up to 2 tablespoons vinegar. Adjust seasonings with salt and pepper.
6. Spoon sauce around chicken, being careful not to pour it directly over chicken. Sprinkle with parsley and serve immediately.
Per Serving: 389 Calories; 25g Fat (59.4% calories from fat); 33g Protein; 6g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 419mg Sodium.

A year ago: Crockpot Chicken Paprikash
Two years ago: Hot & Spicy Tofu Herb Dip (you’d never know it’s made with tofu)

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