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Carolyn

Sara

Sara and me

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Finished Chinn’s story, The English Wife. What a great read. Could hardly put it down. I’m reading 3-4 books a week these days, and am so happy when I have a book I can’t wait to get back to. Really the story is about two sisters. Partly in Norwich, England, then in Newfoundland. One there, one here. And some of it takes place during WWII in Norwich, and much of it Newfoundland, then, and more recent. I loved the part of the book that took place on 9/11 when flights were diverted to Newfoundland. Family secrets, family lies, much anger between the sisters. There’s romance. There’s war. There is love of family. Particularly I savored the descriptions of Newfoundland, mostly rock, if you’ve never been there. It’s a twisted tale, by that I mean the family secrets which become the undoing. It’s a bargain on amazon right now, as I write this.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. The story is all about Mary, her growing up, her scholarly pursuits, and then from the moment she meets Jesus as a young man. The story follows along to and beyond his death on the cross. In the time of Christ it was extremely uncommon for a man not to marry. It was almost unseemly. Fraught with suspicions, I’d suppose. Although scripture, as scripture does not play a very strong part here, if you’ve read the Bible you’ll see many of the stories of Jesus’ life through Mary’s eyes. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. Her husband was a journalist, and his life was always in danger because he wrote the truth, and that was taking a risk. The story is about her escape, with harrowing chapters as she makes her way north from Acapulco, with various major detours, one step, or sometimes nothing more than a hair’s width ahead of the cartel minions trying to find her. I could NOT put this book down. The author is not Hispanic, and some have criticized her for that, but she did her research, and many authors write about places and people they are not. I have nothing but respect for her having told this story. You need to read this.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice, living in an English home which lacks much, leaps to agree to marry a visiting American. It was an escape for her. He is a man of some family wealth, and she travels from England to Kentucky, during the 1920s. Once settled into the family home, she discovers married life is not what she had expected. Affection is lacking, and she must share the home with her tyrannical father-in-law, the owner of mines in the deep mountains. And with the ghost of the deceased mother-in-law. The family cook won’t tolerate Alice’s help in the kitchen. Alice is terribly lonely and unhappy. The town doesn’t much like this English woman with her funny way of speaking. But then, she meets a woman who encourages her to join the Horseback Librarians. With trepidation, she begins traversing the remote hills, through unbelievable weather, to deliver old, battered and tattered books to the remote inhabitants of the area. She makes friends, wonderful, loving people from all walks of life. There is tremendous tension from the danger of the mines, the unions trying to get a foothold, plus the unraveling of her marriage, including the dreaded father-in-law who feels she should answer to him, behave as he wants. Uh, no. Alice goes her own route. Her new friends become her family, and, oh, what love. There has been much criticism of Moyes’ possible plagiarism of another book regarding the Horseback Librarians. I read the other book – but I didn’t feel remotely as intrigued by that story as I was by Moyes’ version. A feel good story, but it takes some while getting to that “feel good” part, nearly to the end.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat. It’s about Ellen. Her early years, under much hardship. About her teens, some of it as an orphan. Then a young adult, which includes marriage, a marriage blanc, which I didn’t understand until you learn the meaning. Then a child enters the picture, a child that will become a focus for the remainder of the book. Through the war, and beyond. I cried several times, as will you, I suspect. What’s a constant is the descriptions of the place, a town called Upton, near Southampton. About the hills and dales, the flora and fauna, the rain, the mud sometimes, the flooding sometimes. But throughout, it’s about neighbors caring for neighbors, and about love. A must read. Would make a really good book club read.

Jamie Ford has written another good one, Love and Other Consolation Prizes. Remember, he wrote The Hotel on the Corner of Bitter and Sweet. Loved that book. This one takes on a rather ugly part of America’s past, when Chinese people were treated like trinkets. Ernest Young is such a boy, who ends up being a “prize” at an event, and with great angst, ends up as a kind of servant at a high-class bordello in Seattle. Yet, the women and girls there become HIS family. He is intelligent and learns many lessons. Eventually, when society women battle to close down such houses of ill repute, he leaves that life, with his wife. They have children. The bulk of the book is about the early years around the turn of the 20th century, then you pick up the threads nearing the end of his life, and his wife’s. There are any number of small mysteries, which unravel with a word here or there – you know that word foreshadowing? Really interesting read.

In between more literary novels, I bought a comedic memoir . . . Juliette Sobanet’s Meet Me in Paris. There’s the falling apart of a marriage (and divorce), but in the inbetween, she decides to take a trip (sans husband) around Europe to get her head straight. The kind of tour that would drive me crazy, but it was one night, maybe two at each major city. She knew no one, but soon enough bonds with  three other women. Then she has a chance-meeting of a young Frenchman who had been an exchange student in her home town. They’d lost touch, yet there were definitely sparks there, never realized. Some of the touristy stuff was trite, I must say, although the women do try to take in all the major sites, if only for a few minutes. There is plenty of humor. Some steamy stuff too as she meets up with the young man in another city. Apparently it’s a happy-ever-after story. Great literature it is not, but it was a fun romp, so to speak.

Recently finished Thomas Nelson’s The Hideaway. It seems like there are SO many novels out there about families finding, inheriting or otherwise going to an old house with memories. Especially ones on the water. With stories to tell. It’s a great way to introduce some light mystery to the telling of some other family story. In this case it’s Sara’s grandmother who was enigmatic in every way. And Sara inherits the run-down, ramshackle B&B on Mobile Bay. Cute story with lots of twists and turns.

Also just finished James Conroyd Martin’s Fortune’s Child: A Novel of Empress Theodora (Book 1 of 2). Theodora grew up the daughter of a circus performer, but then moved onto “the boards,” as acting was called back in Byzantine times (Constantinople, 6th century). She always had high expectations – she just “knew” she was going to accomplish great things. She was an occasional prostitute, a mistress, and then, behold, the son of Emperor Justin is mesmerized by her beauty, takes her on, and makes her his wife, amid much royal machinations. A young eunuch also plays large in the story too, a man hopelessly in love with Thea, but knows his love can never be returned or fulfilled. He becomes an historian to the Empress. Quite a story – much of it chronicles her early life and not a lot of it in Constantinople. But riveting story.

I’m doing SO much reading of late. Read this book in one day. The Glass Hotel: A novel by Emily St. John Mandel. Loosely based on the story of Bernie Madoff (Ponzi scheme), it tells a novelized version of a man with incredible power and charisma who gathers a group of willing partners. It’s about the people he cuckolded, and the people who took him down. At the beginning drugs come into play and I almost didn’t continue, but that was a very short section. Well worth reading. Lots to discuss if you’re looking for a book club read.

Once in awhile I read a poignant animal story, as you know if you’ve followed this sidebar for any length of time. Craig & Fred: A Marine, A Stray Dog, and How They Rescued Each Other by Craig Gross, tells the story of his military duty in Afghanistan, in a war zone. And how his unit befriended a dog, a stray, and how that dog really did become his lifeline. Soldiers aren’t supposed to have any attachment to the stray dogs, let alone bring them onto the home base where he spent part of his time. His unit all fell in love with Fred, but Craig was obviously the dog’s first love. A very inspiring story; a few tears were shed here and there as I read it. Fred now lives here in the U.S. against all odds.

Also read Cara Wall’s new book, The Dearly Beloved: A Novel. It tells the story of two couples. The two husbands become co-pastors of a New York City church. The wives? Oh my, are they ever different. They don’t abide. The husbands try to get a grip on their jobs, pastoring, preaching, and keeping the wives happy. There is joy, grief, a tiny bit of religion, and likely this book wouldn’t make you think much of pastors. They’re flawed as we all are. Quite a read, for one of my book clubs. I had hoped the book would paint a brighter picture of the profession (I have a wonderful pastor at my own church).

Loved-loved Gregory Buford’s memoir, Kept: An American Househusband in India. He aims to be a U.S. diplomat, takes the tests and fails. On a whim, his wife takes the test and is hired. Their first assignment: Chennai, India. They spent two years there, with his much-loved wife going off to do diplomatic duties (albeit at a low level – everyone must pay their dues at the beginning) and Greg is left at home to deal with the servants, the house, the beggars, the nanny, the construction next door, shopping, and also partly caring for their infant. He is a consummate humorist and can find chuckles in almost every task. I ate this book up in one go. LOL funny and interesting on all fronts.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story, centered around a tragic event in their small town in Minnesota. About how he reviews his memories as he grows old, looking at the people, the event, and his part in it.

Shirley Ann Grau’s book, The Keepers of the House. Hmmm. Much to think about. [from an amazon review]: There is a reason it won the Pulitzer Prize in 1965. Seven generations of Howlands have lived on this rural Alabama plantation in good times and bad. It tells the story of this family from the time its patriarch settled the land in the early 1800s to the mid-20th century. Abigail Howland, who came to the house as a little girl, lives with her crusty but loveable grandfather. Her grandfather’s forbidden love life is an open secret, but long after his death it is Abigail who must pay the price for a love match Southern society could not abide. Lots of sub-stories. Very interesting read.

Marie Martin wrote Harbored Secrets. From amazon: In May of 1935, Blinny Platt’s homestead shack burns to the ground forever leaving her family asunder, scattering them like the embers flew on the Montana wind. She was only 8, sent away and in charge of her little sister. She could handle that because Platts take care of Platts. However, it is the hidden secrets of her parents smoldering beneath the charred remains that haunts Blinny until 1982. She once again leaves the home place to build a house for herself. As the foundation is poured and the walls go up, each of the hurtful memories are uncovered. Finally the mystery, left in the ashes of the burned home, is revealed. How could her mother do what she did? Very interesting read.

Best book I’ve read recently. Not new. Called Follow the River: A Novel by James Alexander Thom. This one is also based on the history of a woman (married, pregnant) who was captured by the Shawnee, during the early settlement days east of the Ohio River, about 1755. And her eventual escape. I stayed up all hours to keep reading. The book was written from the many journals and writing compiled by her children. Her name: Mary Ingles. And it chronicles her 1000-mile trek in treacherous weather and over uncharted ground. What an amazing woman, and what a story.

Alan Hlad has written quite a novel. From true life. The Long Flight Home. It tells the story based on family history, of the homing pigeons that were used in Britain during WWII that flew back and forth across the English Channel into German-occupied France. It’s a heartwarming story. Heart-wrenching sometimes. War is an awful thing no matter which side you’re on when it comes to how it affects everyday people. You’ll learn a lot about pigeons, but also about love. Great read.

Riveted to Katie Munnick’s novel The Heart Beats in Secret. It begins in Scotland in 1940. A woman, a single mother. A journey across the sea. Then her daughter’s story, and finally the granddaughter’s story, when she inherits her grandmother’s old cottage back in Scotland. Plenty of mother-daughter dysfunction. But it comes right in the end.

Sarah Vallance has written a book about her devastating brain injury. Prognosis: A Memoir of My Brain. What a story. What a saga of her recovery. And how she did it. An open wide sharing of her angst, her anger, her journey. Well worth reading. If you have anyone who has suffered a brain injury, it would be wise reading.

Just love all of Amy Harmon’s books. This one is no exception. Where the Lost Wander: A Novel. A pioneer story of a young woman made a widow on the trail to the west. 1850s. As it was in life, tragedies occur. But there is caring and love too. Loved it.

Read Her Mother’s Hope by Francine Rivers. After leaving her childhood home of Switzerland, young Marta Schneider dreams of one day owning a boardinghouse, until marriage and motherhood change her ambitions. Determined to give her family a better life, she vows to raise strong children. But her tough love is often misunderstood, especially by her oldest daughter, Hildemara Rose, creating repercussions that will echo for generations.

Esther Freud’s book The Sea House: A Novel is about a small village on England’s southern coast.  The book is about love found, love lost, love sometimes found again, sometimes not. About how fleeting it can be or seem.

Amor Towles’ book, Rules of Civility: A Novel was quite a read. It’s NYC, 1937. Twenty-five-year-old Katey Kontent [Kon-TENT she iterates to many] is in a Greenwich Village jazz bar when a handsome banker, happens to sit down at the neighboring table. This chance encounter and its startling consequences propel Katey on a year-long journey into the upper echelons of New York society.

Wesley the Owl: The Remarkable Love Story of an Owl and His Girl by Stacey O’Brien. What an adorable book. True story about Stacey’s 20 years with a feisty but lovable barn owl.

Loved The Wedding Officer: A Novel by Anthony Capella. It takes place in the middle of WWII in Naples. A young British officer, Captain James Gould, is sent to Naples to wade through the zilions of applications from soldiers to marry local Italian women (and presumably take them back to England when the war ends).

Reading behind Bars: A True Story of Literature, Law, and Life as a Prison Librarian by Jill Grunenwald. So interesting. Jill is  young, with a newly minted degree in library science at a time when the economy was very slow. She accepts a position in a minimum security prison in Ohio.

The Walls of Lucca by Steve Physioc. A novel that takes place in between WWI and II about a weary Italian soldier.

The Hired Man by Aminatta Forna. A novel about Croatia in the aftermath of their more recent wars.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

Having read all of Kristin Hannah’s books, I knew I’d read her latest too: Between Sisters: A Novel.  Two sisters, raised by the same mother but different fathers. At a young age a rift occurs and the sisters go their own way.

Just finished Matt McCarthy’s book The Real Doctor Will See You Shortly: A Physician’s First Year. It tells the true life story of his first year as an intern at a New York hospital.

Also read Karen Harper’s book The Royal Nanny: A Novel. The time frame is 1890s onward, at Sandringham, when Charlotte Bill (a real person) was hired by the Duke and Duchess of York, to care for their children.

Also read Roger Swindell’s Mendelevski’s Box. It’s an historical novel about the aftermath of WWII in impoverished Amsterdam.

Also read a very quirky non-fiction book: The Perfect Gentleman: The remarkable life of Dr. James Miranda Barry by June Rose. This is a biography about a person who lived in the mid-1800s. He was a surgeon; graduated from Edinburgh Medical School at the age of 14. Joined the British Army as a medical officer then sent off to South Africa and many other tropical outposts during his career.

The Winter Sea by Susanna Kearsley. The premise of this book is different . . . a woman writer goes to Scotland to connect with her distant heritage.

Another great read, The Island of Sea Women: A Novel by Lisa See. It’s about Jeju Island off the coast of Korea where the island as a whole is matriarchal because the women were trained from a young age to deep dive, free dive, for mollusks. These women were the breadwinners. Husbands stayed home and cared for the babies. The island is real. The history is real.

Radio Girls by Sarah-Jane Stratford. A novel about the early days of radio in London.

A Well-Behaved Woman: A Novel of the Vanderbilts by Therese Anne Fowler. This book is a novel, but based on the life of Alva Smith Vanderbilt (Belmont). Her family was nearly destitute (and faking it) when a marriage was proposed for her with William Vanderbilt.  You see the inner life of Alva – her day to day busy work, charity work, visiting for afternoon tea, the undercurrent of society’s morals.

Also read In Falling Snow: A Novel, by Mary-Rose McColl. From amazon: Iris, a young Australian nurse, travels to France during World War I to bring home her fifteen-year-old brother, who ran away to enlist. 

Also couldn’t put down The Secret Wife by Gill Paul. A long story that begins in war-torn Russia. Cavalry officer Dmitri falls head over heels in love with one of the daughters of Tzar Nicholas.

Uncommon Woman. A book about Colonial America, but really the western frontier at that time, which is in western Pennsylvania.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words: The Diary of Sarah Agnes Prine, 1881-1901 (P.S.). Resolute is what I’m discussing here. It’s fiction, but based some on a true story. Resolute, as a young girl from a privileged life on a plantation in Jamaica, was taken captive by slavers, eventually ended up in Colonial America. This book is the story of her life. The people she met, the men in her life, her children, and always about her indefatigable energy for life. Always hoping to return to Jamaica.

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, the son of a farming family, who sabotages everything in his being regarding going to school and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. And then what happens to him as he grows up. Riveting.

Moloka’i: A Novel by Alan Brennert. A riveting book about the early days of Hansen’s Disease (leprosy) in Hawaii, and the stigma attached to the victims AND their families. It chronicles the story of a young woman, diagnosed almost as a child, and ostracized from her family, subsequently learning to live alone and remote.

House by the Fjord by Rosalind Laker. What a darling story. From amazon: A touching and atmospheric love story – When Anna Harvik travels to Norway in 1946 in order to visit the family of her late husband, the country is only just recovering from five cruel years of Nazi occupation.

Say Goodbye for Now by Catherine Ryan Hyde. This story, which takes place in a kind of Texas backwater, sets a town into an angry mess when two young boys, one white, one black, become friends, something most folks don’t like. At all. There’s a dog involved, the father of the black boy, the father of the white boy plus a woman who lives in the town and does her best to avoid people altogether. But they all get fused. Wonderful story.

Killers of the Flower Moon: The Osage Murders and the Birth of the FBI by David Grann. You might think what a stretch – what does an Indian (Native American) tribe have to do with the FBI. Read and you’ll find out. This is back in time, 50s I think, and a number of murders have taken place on the Osage Reservation. A wake up call, even for today.

Oh wow. Just finished reading David Guterson’s book, East of the Mountains. You know this author from his most well known book, Snow Falling on Cedars. I loved the Cedars book when I read it years ago, and assumed I’d like this other book (not new) as well. Have you learned to trust my judgment when I tell you, you HAVE to read a book? If I tell you the story line, I can already hear you thinking . . . oh no, I don’t want to read this kind of a book. Please trust me. You’ll come away from it being glad you did.

A fabulous read – Catherine Ryan Hyde’s newest book, Have You Seen Luis Velez? Raymond, a youngster, an older teenager, who  lacks self-confidence and feels like an odd duck sometimes, reluctantly (at first) befriends an elderly woman in the apartment building where he lives with his mother and step-father. Sweet story.

Magic Hour: A Novel

Excellent Women

Pachinko (National Book Award Finalist) by Min Jin Lee. Everyone should read this one.

An American Marriage (Oprah’s Book Club): A Novel by Tayari Jones. DIdn’t like it much, but others do.

Recently finished Sally Field’s memoir (autobiography) called In Pieces.

If you want grit, well, read Kristen Hannah’s newest book, The Great Alone: A Novel.

You’ve got to read Catherine Ryan Hyde’s book – Take Me With You. What a story.

 

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, on April 7th, 2017.

chicken_pudding_pea_gravy

This recipe has such an interesting story, I just had to post it. Have leftover chicken? This makes a nice (and different) way to serve it, and get in a bunch of veggies.

Having mentioned before that I’m in P.E.O., a women’s organization, I’ve probably also mentioned that our chapter does very fun small-group fund-raising events. We, as an organization, help an all-women’s college in Missouri (Cottey College). We support a variety of other charitable causes as well, but each year every P.E.O. chapter is asked to donate money to the school. Our chapter’s method is to have small gatherings of our members (everything from a tour of some museum, or historic home, to lunch in someone’s home, or a game with lunch, or a wine-tasting, for example) and our members bid chix_pudd_bakedon attending. The money raised goes to Cottey College (we generally raise about $2000 a year for that). So, all that said, one of my other P.E.O. members (sisters, we call one another) had an event at her house – a lunch and a talk about George Washington (we love it when our events are educational). These gatherings are some of the most fun things we do, IMHO.

Chris searched for some recipes online that would have been in George Washington’s time. She came across this chicken pudding recipe from Colonial Williamsburg, Virginia. She made the dish according to the online recipe, and served it with a light chicken gravy (not in the original recipe, but she thought it needed something on it). When I quizzed her about the dish, she thought maybe next time she’d spice it up a little more (cooks back in those days didn’t have many herbs and spices – they were quite dear), and she thought some veggies added into it would be a good enhancement.

onion_celery_carrot_medleyThe recipe just sounded so different – a chicken pudding? Really? If you do a search online you’ll find many, all somewhat similar.  I thought veggies in it sounded good too. I added in some onion, celery and carrots, thickened it, then made a chicken gravy as well. BUT, I thought the dish needed something more colorful on top (the carrots in the pudding weren’t all that visible), so at the very last minute, I added in some frozen green peas to the gravy. Voilà.

cream_gravy_peasThe night of the Oscars, I invited 2 friends over. With my remote control in hand (we muted nearly all the acceptance speeches because we didn’t want to hear political vitriol – thankfully there wasn’t much of that this year). Anyway, I set up TV trays, served this with a salad provided by Judy, and later dessert provided by Nancy. We had a fun evening.

What’s GOOD: this is a different way to use up cooked chicken – it helps a small amount go a long way. Even though I used some spices, I think it could be spiced up even more. Thyme and parsley were about it. The gravy is simple enough to do – just be sure to add the peas during the last minute of cooking so they stay bright green. This dish isn’t going to bring “wows” to the dinner table talk – it’s a simple dish. Nice enough, though.

What’s NOT: There are several steps to making this, but none is hard, just time consuming. It probably took about 30-40 minutes to do all the prep and cooking of both parts, pudding and gravy, then about 50 minutes for the pudding to bake. I did most of it ahead of time, left them on the stove and reheated them every half an hour to keep bacteria at bay. Next time I’d make the pudding just before baking it, and make the gravy while the pudding was cooking.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Chicken Pudding with Pea Gravy

Recipe By: Adapted significantly from a Colonial Williamsburg recipe, c. 1827
Serving Size: 9

PUDDING:
1/2 cup unsalted butter
1/2 cup yellow onion — finely minced
1/3 cup celery — finely chopped
1/2 cup carrots — finely diced
5 tablespoons all purpose flour
4 large eggs
2 cups half and half
2 1/2 cups cooked chicken — cut in 1/2″ cubes
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons dried thyme — crushed between your palms
2 tablespoons fresh parsley — chopped
GRAVY:
2 tablespoons unsalted butter
2 tablespoons all purpose flour
11 ounces low sodium chicken broth
1/2 cup milk
2 teaspoons dried onion — (minced type)
1/8 teaspoon freshly ground black pepper
1 cup frozen peas

1. Preheat oven to 350°F.
2. Melt butter, then add the onion, celery and carrots. Cook for about 10-15 minutes until the vegetable are soft. Add flour and cook a few minutes over low heat.
3. In a medium bowl beat eggs well, then add half and half and mix well. Add to the pan along with the seasonings. SLOWLY bring this mixture to a simmer and cook briefly until mixture thickens. If you cook it too fast, the eggs will start to scramble in the sauce.
4. Spread chicken in a greased 9″ square baking dish (use glass or ceramic), then pour the pudding part on top.
5. Bake 45 to 50 minutes until set. Allow to rest for 10 minutes before serving.
6. GRAVY: Melt butter in a large skillet over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Whisk in broth and remaining ingredients (except peas). Cook over medium heat, whisking constantly, about 2 minutes, or until mixture thickens.
7. Run cold water over the frozen peas, drain briefly, then add to the gravy and cook for about a minute. Serve pudding on individual plates, and spoon the pea gravy on top. Garnish with additional chopped parsley if desired.
Per Serving: 343 Calories; 24g Fat (61.8% calories from fat); 20g Protein; 13g Carbohydrate; 2g Dietary Fiber; 183mg Cholesterol; 189mg Sodium.

Posted in Chicken, on March 28th, 2017.

deep_dish_turkey_chili_pie

Casseroles are so comforting. This one is especially delicious – made with ground turkey, a bit of corn, tomato puree, oodles of grated cheese, and an unusual bottom “crust.”

I really do love casseroles. I wish they’d come back into fashion. In some circles, they’ve never gone “out.” When I serve them, I always get raves. This one will be a repeater on my menu whenever I feel the urge to make a casserole for friends or family.

Occasionally my evening bible study group gathers for dinner – this one was a potluck, and everyone brought other things to round out the menu. The dish serves 12 – I made two of those pies like you see in the above photo – and every single, solitary bite of it was gone. It served exactly 12, though a couple of my guests went back for seconds.

I don’t remember how or where I acquired this recipe – but it won a chili contest in 1988, so the story goes, and the home cook who made it won $25,000. Does that give you a clue as to how good this is? It’s a Texas recipe, and when the one friend in our group who is from East Texas had some, his wife said, yes, this was very much like a lot of Texas casseroles.

A couple of days ahead of bake-day, I made the meat sauce.  It begins with chopped red onion and red bell pepper, then jalapeno minced up, a bunch of garlic and parsley. The recipe calls for parsley flakes – well, I used fresh. The ground turkey is added in, along with paprika, chili powder, ground cumin, a bay leaf, some dry mustard, a little jot of unsweetened cocoa powder, beef broth and tomato puree (I used tomato sauce). Here, though. is where I veered off the recipe just a little bit – I meant to buy a bottle of Mexican beer at the store – I forgot – and I wasn’t about to make a special trip just for that. It tasted fine without it, I thought. You can use your own judgment – however – if you do add the beer, you’ll need to cook off the fluid so it’s a thick sauce. There’s also some corn in it, a tiny jot of honey too.

deep_dish_chili_pie_unbaked

There’s the casserole just before I slid it into the oven.

Meanwhile, you “make” the crust. THIS is what intrigued me – the crust. You mix up some crushed saltine crackers, cornmeal, a little vegetable oil, some Jack cheese shredded and a whole cup of water. Once the water is absorbed, this mixture is just plain odd. It’s not really a dough, although the original recipe called it that. You divide it between two deep pie dishes and kind of spread it around as evenly as possible. It gets baked for 15 minutes until golden brown. It cools slightly, then you add a bit of grated Jack cheese on top of the “crust,” then scoop in the hot turkey filling. Lastly, Jack and cheddar cheese is sprinkled all over the top. Into the oven it goes to get hot and the cheese gets a bit golden brown. DO let it rest for about 5-10 minutes before serving – it would burn your mouth!!

With a green salad, this is a complete meal. We had a slaw salad, a veggie-rich green salad, a kale salad and a Jell-O salad – all wonderful with this. The green salad went with it the best, I think. The recipe can easily be halved to serve 6.

What’s GOOD: it’s just a delicious, comforting meal – the turkey mixture is full of flavor, and you can pick up on the different texture of the “crust.” It’s delicious – almost has a tamale pie familiarity, although nothing like the thick cornmeal type casseroles my mother used to make. The crust in this is super-thin. Altogether wonderful and easy to make. Don’t fill the pies until you’re ready to put them in the oven, though. I think it would soften the crust on the bottom.

What’s NOT: can’t think of a thing. It was wonderful.

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Deep Dish Turkey Chili Pie

Recipe By: This won a $25,000 chili recipe contest in 1988, by Rosalinda De Leon
Serving Size: 12

FILLING:
2 tablespoons vegetable oil
1 cup red onion — diced
1 cup red pepper — diced
1 jalapeño pepper — finely chopped
3 cloves garlic — finely chopped
1 teaspoon parsley flakes — or 3x as much fresh parsley
2 pounds ground turkey
3 tablespoons chili powder
2 tablespoons paprika
1 teaspoon ground cumin
1 teaspoon cumin seeds
1 teaspoon dried oregano
1 teaspoon salt
1 bay leaf
1/4 teaspoon dry mustard
1/8 teaspoon unsweetened cocoa powder
1 2/3 cups beef broth
1 cup tomato purée
3/4 cup beer — Mexican type
12 ounces canned corn — drained
1 teaspoon honey
CRUST:
2 cups saltine crackers — coarsely crushed
1/2 cup yellow cornmeal
1/3 cup vegetable oil
1/4 cup shredded Monterey Jack cheese
1 cup warm water
TOPPING:
2 cups shredded Monterey Jack cheese — divided use
1 cup shredded cheddar cheese

1. FILLING: Heat the oil in a large saucepan over medium heat. When oil is hot, add the onion, peppers, jalapeño, garlic and parsley flakes; and cook, stirring until the vegetables have softened, about 5 minutes. Add the turkey and cook, stirring until browned.
2. Add the seasonings and cocoa powder. Stir until the meat mixture is evenly coated with spices. Pour in the beef broth, tomato purée and beer, and bring the mixture to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. You want most of the liquid to simmer off.
3. Add the corn and honey, and simmer an additional 30–40 minutes until thickened, stirring occasionally. While the chili mixture simmers, prepare the cracker pie crusts.
4. CRUST: Heat oven to 350°F. Grease two 9-inch deep-dish pie dishes. Use your hands to combine crushed crackers, cornmeal, vegetable oil, shredded cheese and warm water in a large mixing bowl until a coarse mixture forms. Divide the mixture in half, and then press each half evenly into a pie dish. Bake the crusts 15 minutes or until lightly browned. Set aside to cool briefly on wire racks.
5. Remove bay leaf from chili mixture. Sprinkle 1/2 cup Monterey Jack cheese into each warm pie crust. Divide the chili mixture between the prepared crusts, sprinkle the remaining cheese over pies, and bake 10–15 minutes or until cheese is melted. Let stand about 5 minutes before slicing.
Per Serving: 558 Calories; 30g Fat (47.7% calories from fat); 28g Protein; 45g Carbohydrate; 4g Dietary Fiber; 89mg Cholesterol; 1100mg Sodium.

Posted in Chicken, Grilling, on March 23rd, 2017.

badmiyas_chile_cilantro_chicken

What’s another marinated and grilled chicken recipe? Oh, but this one is really, really good. It contains some different spices (Indian) and a bit of kick, and it makes a nice presentation.

What I wanted for this dinner was Indian food, but not a curry or gravy, or a sauce – I wanted Indian spices. So I made the pepper and onion roast with soft Indian spices you read about a few days ago, and I made this grilled chicken. I can’t recall where I read about this guy (I think it’s a man – Bademiya – I misspelled his name in the text on my photos – apologies) who has a food stall near one of the upscale hotels in Bombay (Mumbai). He’s been there for years, and his grilled chicken is legion-famous. His, made there at his street stall is fiery hot, so hot most Westerners can’t eat it. Steve Raichlen, though, had it and went home and recreated it, taming down the hot spices. (I tamed it down too.) It’s from his cookbook: The Barbecue! Bible. Raichlen is a wizard behind the grill. He loves to travel the world, discovering new and different ways cultures adapt meat to a grill.

badmiyas_chicken_marinatingThe marinade is easy-peasy with toasted and ground spices (coriander, cumin, peppercorns), garlic, ginger, oil, lemon juice, cayenne, salt and cilantro. The chicken legs (thigh and drumstick – the broiler leg) marinate for 4-6 hours, then they’re grilled until just done (about 20-25 minutes depending on how big/thick the thighs are) and you serve it with some onion slices, a lime or lemon wedge to drizzle over, and more cilantro. Done.

The ONLY thing I’d do differently, making it again, would be to soak the onion slices for 10-15 minutes in acidulated water, to tame down the bite. I don’t much like raw onion and in fact I didn’t eat it when I made this, but it looks nice. I don’t think anyone ate it. I served this with a mango chutney, but it’s probably not necessary – I just thought it would be a nice addition.

What’s GOOD: loved the flavors in this from the coriander seeds, peppercorns and cumin seeds, garlic and ginger. They make a great combo. Chicken was very flavorful and cooked just right. Yes, I’d make this again.

What’s NOT: nothing, other than you do need to make time to marinate the chicken.

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Bademiya’s Spicy Chile Cilantro Chicken

Recipe By: adapted from Steven Raichlen’s cookbook, Barbecue Bible
Serving Size: 4

4 whole chicken legs
1 1/2 tablespoon coriander seeds
2 teaspoons whole black peppercorns
1 teaspoon cumin seeds
6 cloves garlic — peeled
1 piece fresh ginger — thinly sliced (2 inches)
3 tablespoons vegetable oil
1/4 cup water — or as needed
2 tablespoons fresh lemon juice
1 teaspoon cayenne pepper — or 1 1/2 tsp half-sharp paprika
1 1/2 teaspoon salt
1/2 cup chopped fresh cilantro
GARNISHES:
thinly sliced red onion
wedges of limes or lemons
cilantro

1. Remove and discard the skin from the chicken legs, then rinse under cold running water. Drain and blot dry with paper towels. Place the legs in a baking dish large enough to hold them in one layer and set aside while you prepare the seasoning paste. (Or just put them in a plastic bag and add the marinade to it.)
2. Heat a dry skillet over medium heat and add the coriander seeds, peppercorns, and cumin seeds. Toast the spices until fragrant, 2 to 3 minutes, shaking the skillet occasionally. Let cool, then transfer to a spice mill and grind to a fine powder. Combine the ground spices in a blender or mini chopper with the garlic, ginger, oil, 1/4 cup water, lemon juice, cayenne, and salt. Process to a smooth paste, adding more water if necessary to obtain a pourable consistency. Add the cilantro and process just to mix. Using your fingers, spread the seasoning paste over the chicken legs to coat on both sides, then cover and let marinate, in the refrigerator, for 4 to 6 hours.
3. Preheat the grill to high. When ready to cook, oil the grill grate. Remove the chicken legs from the baking dish and arrange on the hot grate. Grill, turning with tongs, until the juices run clear when the tip of the skewer or sharp knife is inserted in the thickest part of a thigh, 6 to 10 minutes per side (12 to 20 minutes in all). ONION: Meanwhile, if desired, add the onion slices to a small dish of acidulated water (cold water and a tetch of vinegar). Let sit for about 10 minutes, drain and pour onto a paper towel. This step softens the bite of raw onion. This isn’t in the original recipe.
4. Transfer the chicken legs to serving plates or a platter and serve immediately garnished with sliced red onion, cilantro and lime or lemon wedges.
Per Serving (this assumes you’ve eaten the skin): 432 Calories; 31g Fat (64.8% calories from fat); 31g Protein; 7g Carbohydrate; 1g Dietary Fiber; 139mg Cholesterol; 937mg Sodium.

Posted in Chicken, on January 27th, 2017.

indian_chix_green_chiles

If you’ve been reading my blog for awhile you already know that every so often I crave Indian food. This time it was chicken in a kind of yogurt-laden sauce with green chiles.

I read a blog called Indian Simmer. It’s a combo of several cooks, and when I read a recipe for a chicken curry mixture (with a long, unrecognizable Indian name) I vowed I’d make something similar. After a trip to the grocery store to buy Anaheim chiles, a Poblano chile, and a mild yellow chile, I dug into my freezer for chicken thighs, defrosted them in about an hour in their pouches by plunging them into a big bowl of cold water, weighted down to keep the bags submerged, and I was off and running.

Veering off the original recipe some, I didn’t use a pressure cooker, but I baked the mixture instead in a low oven, and as I mentioned above, I added a variety of chiles rather than just one kind as the recipe indicated. I also added a bit of chicken broth, AND some Madras curry powder.

I could have flame-grilled the chiles (for more flavor and to remove skins) but I was into “easy” not time consuming, so I just chopped them up raw, skins on. I used more chiles than the recipe indicated (so I could get more veggies into the dish), but they weren’t hot chiles, so it added more layers of flavor, and not capsicum heat. The finished dish was mildly hot, which was perfect for me.

The recipe made a lot, and I’ve had it 3 times since I made it, and I still have leftovers. I can’t freeze it as the chicken was frozen before – well, I could freeze it, but they say the chicken really deteriorates if you re-freeze it. The juices provided just a little bit of sauce to enhance the rice I poured in the bowl. I used very little rice (about 1/3 cup at most) but it gave great texture and very few carbs. If you’re feeding a carb-hungry family with this, obviously, use plenty of rice and you could also add more chicken broth and a sprinkling of flour to give the sauce a bit more thickening.

What’s GOOD: loved the chile flavor – there are ample chiles in this dish, but they were mild ones, so they provided very little heat to the dish. It was very satisfying, eating this – the chicken, chiles, rice and broth. Really good. Not off the charts good, but very tasty. I’d make it again. The yogurt (I always use full fat for Indian food) adds such a lovely creaminess to the dish.

What’s NOT: nothing, really. It was easy to make and baking it in the oven made it doubly easy since I didn’t have to stir it periodically. A reminder – don’t boil the finished dish once you add the yogurt, or the sauce will separate.

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Indian Green Chile Chicken Thigh Stew

Recipe By: Adapted from Indian Simmer blog, 2016
Serving Size: 6

2 tablespoons grapeseed oil
1 teaspoon cumin seeds — whole
1 medium yellow onion — diced
2 tablespoons fresh ginger — grated using the wide side of a box grater
3 cloves garlic — minced
2 pounds boneless skinless chicken thighs — cut into 1″ cubes
Salt to taste
1 tablespoon Madras curry powder — optional
1 medium tomato — chopped
2 whole Anaheim chili pepper — seeded, chopped
1 large poblano chile — seeded, chopped
1 small yellow chile — seeded, chopped
3/4 cup low-sodium chicken broth
3/4 cup cilantro — chopped
3/4 cup Greek yogurt, full-fat
More chopped cilantro for garnish
Basmati rice, to accompany

1. Preheat oven to 325°F.
2. Heat the oil and add the cumin seeds and wait until they begin to sizzle. Add the chopped onions and saute until translucent. Add in ginger and garlic and cook for about a minute.
3. Add chicken and salt and cook for 3 to 4 minutes. Stir in the tomato and mix well. Add chicken broth, cilantro, curry powder and chilies and stir well. Cover and bake for about 45-55 minutes. Taste for seasonings. Add in yogurt and stir until thoroughly mixed in. Heat mixture slightly, but do not let it come to a complete simmer or it will separate.
4. Garnish with more cilantro and additional chopped chiles (if desired) and serve with basmati rice.
Per Serving: 319 Calories; 18g Fat (49.8% calories from fat); 31g Protein; 11g Carbohydrate; 2g Dietary Fiber; 125mg Cholesterol; 299mg Sodium.

Posted in Chicken, on October 3rd, 2016.

chix_breasts_emmental_arugula

Yet another filled chicken breast. You pound out the breast so it’s thin, fill it with a couple of strips of Emmental cheese (similar to Gruyere) and stuff in some arugula. Fold over, sear, roast and serve with a nice white wine, shallot and butter sauce.

My Colorado friends were visiting me – this was awhile back; it’s just taken me awhile to get this posted. One night we had dinner here at home, so I made these chicken breasts with a white wine and shallot sauce. We had some watermelon with Feta and mint and also enjoyed a dessert, which I’ve posted already.

The recipe couldn’t have been much simpler. Chicken breasts are pounded out thin with a mallet or a stainless pounder, so they’re about 1/4 inch thick. Two narrow slices of Emmental cheese are chucked in chix_breasts_raw_emmental_arugulathe fold, along with a little handful of arugula. The breasts are seasoned with salt, pepper and some kind of mixed herbs, they’re seared in a bit of oil and hopefully the same pan can go straight into the 350° oven for just a few minutes (5-7) until the breasts are just cooked through and the cheese is amply melted. Whisk them to a plate and serve with the white wine sauce you made. Probably should start the sauce before you cook the chicken.

The sauce was easy enough, although it did take awhile to boil it down (reduce it) so that it thickened some. I actually sprinkled in a tiny bit of flour, but it probably wasn’t necessary. It contains shallot and garlic, white wine white_wine_sauce_shallots_honey_basiland chicken broth, lemon juice, honey, fresh basil and at the last, a couple of T. of butter. That was drizzled over the finished chicken breasts. I forgot to take a picture of it once it was served . . . sigh. With trying so hard to get dinner on the table, hot, I forgot photos! Do have everything else done before you start cooking the chicken, as it comes together very rapidly.

If you like arugula, make a little side salad for the plate. The recipe came from Tarla Fallgatter, from a long, long time ago, 2002, from a class I took from her.

What’s GOOD: overall, this is a very nice, tasty dish. I liked the cheese (there isn’t a lot of it, or it might be too rich), and I liked the bit of arugula too, but then, I’m an arugula fan. You can stuff the chicken ahead of time, so all you’d have to do it pan sear it and quick-like push the pan into the oven for a few minutes. A lovely guest-worthy dish.

What’s NOT: some people might say this is too fussy, with pounding and stuffing. It really doesn’t take long to do. The sauce might not be necessary, but I think it added much to the flavorfulness and moisture for a chicken breast, which can often be dry. This wasn’t. But, the sauce does take some extra steps and minutes to get it just right.

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Chicken Breasts with Emmental & Arugula

Recipe By: Adapted slightly from a Tarla Fallgatter recipe, 2002
Serving Size: 6

6 boneless skinless chicken breast halves — pounded to an even 1/4 inch thickness
2 cups baby arugula
8 ounces gruyere cheese — or Emmental, cut into 6 2-inch long strips
1/2 cup all-purpose flour
1 teaspoon Mediterranean herbs — or herb blend of your choice
SAUCE:
3 tablespoons olive oil
1/4 cup shallots — peeled and minced
2 tablespoons garlic — minced
Salt and freshly ground black pepper to taste
1/2 teaspoon red chili flakes
3/4 cup dry white wine — or red wine
3/4 cup low-sodium chicken broth
2 tablespoons unsalted butter — at room temperature
1 teaspoon fresh lemon juice
1 teaspoon honey
1/2 cup fresh basil — thinly sliced (divided use)

1. Preheat oven to 350°.
2. SAUCE: In a large sauté pan, heat the oil over medium heat. Sauté the shallot, with the salt and pepper, for about 5 minutes until translucent. Add the garlic and continue cooking another 30 seconds, then add white wine, honey and broth and let bubble for another 5-8 minutes until reduced by half. Add red chile flakes. Lower heat to below a simmer and add the unsalted butter a tablespoon at a time without letting the sauce boil at all, then add half the basil. Use remaining basil to garnish the chicken.
3. CHICKEN: To prepare the chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Top each chicken breast half with 1 slice cheese (or two small strips), and 1/4 cup arugula, leaving a 1/4-inch border around edges. Fold in half, pinching edges together to seal; sprinkle with salt and pepper. (The chicken can be prepared up to a day ahead, covered and refrigerated at this point.)
3. Dredge chicken in flour, shaking off excess. Heat oil in a large nonstick skillet (one that’s heat-proof to 350° oven temp) over medium-high heat. Add chicken; cook 5 minutes on each side. Place chicken in a shallow baking pan; bake for 5 minutes or until done and internal temperature reaches 160°F. Do not insert thermometer into the cheese. Keep warm.
4. To serve, place chicken on a cutting board and cut into 1-inch slices. then place chicken onto a heated platter or individual plates and drizzle with sauce and sprinkle basil on top. Serve immediately.
Per Serving: 457 Calories; 25g Fat (50.9% calories from fat); 42g Protein; 12g Carbohydrate; 1g Dietary Fiber; 120mg Cholesterol; 214mg Sodium.

Posted in Chicken, on August 24th, 2016.

grilled_chicken_greek_marinade2

What do you think of when you hear “Greek marinade?” Lemon juice? Olive oil? Garlic? Yes, all of the above plus oregano. This recipe is more lemon juice than oil and enhanced with some red pepper flakes.

Recently I had a houseguest, Jennifer, who is vegan, but also doesn’t eat a lot of other things as well. I can’t say that it was exactly hard to cook for her, but it was a bit foreign to cook for her. My cousin was along too, and he must eat GF. So one night I made the pasta recipe I made not too long ago, Pasta alla Trapenese with Eggplant. But we had to eat it with lentil (GF) linguine. And because Jennifer was very interested in having more veggies in the dish, I added a bunch of other things, which totally diluted the flavor from the eggplant, which, to me, was the star of the dish. I couldn’t even taste the eggplant. And I’ll just tell you, I didn’t much like the lentil linguine. It was mushy and I cooked it less time than the box suggested. I count myself lucky that I’m not allergic to wheat.

So the next evening I made an old favorite created by Paul Prudhomme, The BEST Bean Salad, one that’s been on my blog for years. I didn’t fiddle with the recipe at all (it’s extremely low in fat). It was all Jennifer had for dinner except for an English muffin she microwaved with some fake shredded cheese (non-dairy and not soy based, either) on top. But Gary was craving some meat, I think, so I defrosted boneless, skinless chicken breasts and had wanted to try this Greek marinade anyway. The bean salad has very similar seasonings (lots of oregano), so the two dishes were a complement to one another.

The marinade was simple enough to make – I found the recipe over at Julie’s Lifestyle blog. I tinkered with her recipe just a tiny bit – all the main ingredients are there, I just slightly adjusted the amounts. It’s a wonderful combination – the lemon juice is the star of the show, and it shines through in the grilled result – I thought it was wonderful. I’m extremely careful when grilling chicken breasts (boneless) because they can go from moist and juicy, to dry and inedible in a matter of a minute or two. Use an instant read thermometer and take chicken breasts off at 150°F. If you use chicken thighs, they need to cook until they reach 165°F. If you’re combining both types, put the thighs on first, then the breasts during the last 6-8 minutes as they cook in no time at all.

What’s GOOD: the lemon flavor for sure. Cooked perfectly, to 150°F, they were SO juicy and tender. Easy.

What’s NOT: for some it would be cooking/grilling to that exact temperature – an instant read thermometer is a must here. If you don’t have one in your gadget arsenal, you need one!

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Greek Marinade for Chicken

Recipe By: Recipe adpated from Julie’s Lifestyle (blog) 2016
Serving Size: 4

5 tablespoons extra virgin olive oil
2/3 cup fresh lemon juice
3 garlic cloves — minced
3 tablespoons oregano — reduce by 2/3 if using dried herbs
3 tablespoons minced fresh parsley — reduce by 2/3 if using dried herbs
1/2 teaspoon red pepper flakes
Chicken: use boneless, skinless chicken breasts and/or thighs

1. Combine all the ingredients in a sealing plastic bag and mush around to combine.
2. Add chicken pieces [ I used boneless, skinless chicken breasts] to the bag and mush it around so all the chicken surfaces are covered in the marinade. Refrigerate for 2-4 hours.
3. Remove chicken and blot dry on paper towels. Discard marinade.
4. Heat an outdoor grill to high, then reduce temperature to medium. Using a oil-soaked paper towel, rub the grill so the chicken will be less likely to stick.
5. Place chicken pieces on the grill and cook until one side is golden brown. If the chicken sticks to the grate, leave it a bit longer – once the chicken has cooked sufficiently it should be loosened so you can lift it. Turn the chicken over and continue grilling, with cover closed, until the internal temperature of chicken breasts has reached 150° or if using chicken thighs, cook it to 165°F. Remove to a platter and allow to rest for about a minute, then serve. If you are vigilant about not overcooking the chicken (past 150°F or 165°F), you’ll be rewarded with very tender and moist chicken.
Per Serving (marinade only): 174 Calories; 17g Fat (84.1% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.

Posted in Chicken, on July 23rd, 2016.

bff_crispy_chicken

Probably I’m old-school. No, not just probably, I’m sure I am. I don’t always get on the bandwagon with acronyms. But I do know what BFF means; it’s just that I wouldn’t have used it to name a recipe. But oh well, somebody else did.

To call these “chicken fingers” would probably make it sound like it’s just for kids, right? And these are definitely better than that! I made these for my granddaughter Taylor and her 2 friends who were visiting from NoCal. I was delighted to have them here – they’re all very nice girls – very helpful too. They cleared dishes and washed them every time I prepared a meal for them. They had a grand time shopping, beaching and walking around Disneyland until their feet were aching.

So, this dish. First I pounded 3 big chicken breasts until they were an even thickness of about 1/4-1/3 inch, then cut them into narrow little planks. Next, I set up 3 dunking or dipping stations – first it was seasoned flour, then eggs, then into a panko and Parmesan pan. They’re very briefly fried (really, like about 2 minutes total, maybe 3) in vegetable oil, then served on a bed of salad dressing-dressed greens. I made a watermelon salad with Feta cheese and fresh mint from my garden, and that was dinner. Vanilla ice cream rounded out the dinner with their choice of toppings.

Since I had some salad dressing (home made) in the refrigerator, I opted to not make the dressing you’ll see below in the recipe. However, because the recipe recommends you use leftovers in a sandwich the next day, and to garnish or spread the bread with the lemony Parmesan dressing, I have left that part of the recipe intact. Lots of people who made this, from Food52 land, used the dressing to DIP the chicken into as they ate it.

bff_crispy_chicken_narrowWe all enjoyed this – the chicken was hot and crispy right out of the pan. Each bite was eaten with a bit of the dressed salad. I did have leftovers, and I had them for dinner the next night and wished I’d had some of the dipping sauce. But I think the leftovers would have been great in a sandwich – and the creamy dressing would have been a wonderful treat with the chicken. All by itself, the chicken is good – I wouldn’t call it sensational – but it was very good. With the salad it was elevated to a much higher status in my book. Some readers of Food52 thought they’d try baking these to avoid the calories from frying.

What’s GOOD: a very simple dinner entrée. Especially for warm, summer dining as it was the night I served this sitting out on my patio. Although I didn’t make the dressing, next time I definitely will do so – it had great raves over at Food52. I enjoyed the piquant taste of the chicken served on the salad (I used arugula and baby spinach). Be sure to give the chicken sufficient salt – although Parmesan is salty, there isn’t all that much in it, so do season the flour mixture with both salt and pepper.

What’s NOT: some folks don’t like to dirty-up the kitchen range or countertop with fat spatters, and it definitely did need a bit of a clean-up. But no complaints at all about the taste of this dish.

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BFF Crispy Coated Chicken

Recipe By: From Food52
Serving Size: 4

3/4 pound boneless skinless chicken breasts — or chicken tenders
1/4 cup flour
Salt and pepper
3/8 teaspoon garlic salt
2 large eggs
1 1/4 cups panko
3/4 cup Parmigiano-Reggiano cheese — grated Vegetable oil
DRESSING:
3/4 small garlic clove
1/4 cup Parmigiano-Reggiano cheese — finely grated
3/4 tablespoon crème fraiche
1 5/8 tablespoons lemon juice
3/4 teaspoon honey
4 3/4 tablespoons virgin olive oil
3/4 teaspoon anchovy paste — optional
Salt and pepper

1. Pound chicken breasts to about 1/3 to 1/4-inch in thickness. Cut into narrow planks (fingers). Sprinkle with salt and pepper. Set aside.
2. Get breading stations ready. Mix flour and garlic salt on a plate. Next, beat eggs in a shallow but wide bowl. Then mix together panko and parmesan in another shallow bowl or plate. Put a clean plate at that end.
3. With one hand coat a piece of chicken with flour mixture and then drop into egg mixture. Pick it up, coat both sides with egg then drop into panko/cheese mixture. Using your other hand, coat both sides with panko/cheese. Set on the clean plate and continue coating the rest of the chicken.
4. Add enough vegetable oil to generously coat your nonstick frying pan and heat on medium high heat. Once hot, add enough chicken to fill the pan. Once the coating has turned golden brown flip each slice over, about 1 to 1-1/2 minutes. Add additional oil to make sure that the panko/cheese mixture can also brown evenly on that side, about a minute. When both sides are nicely browned, remove to a plate with paper towels and keep warm in a low oven until you’ve fried all the chicken. Do not over cook them or they’ll be dry.
5. The chicken can be served hot or room temperature. To reheat, heat in a 350° F oven or toaster for 5 minutes or until coating sizzles.
6. Dress the salad with the dressing and place chicken on top.
7. Pack chicken pieces into lunch boxes with a small container of ketchup.
8. Tuck pieces of chicken between two slices of your favorite toast with lettuce and tomatoes and the bread spread with some of the dressing.
9. DRESSING: Mash up the garlic clove your favorite way. Add garlic with Parmesan, crème fraiche, lemon juice and anchovy (if using) and mix thoroughly. Add olive oil and whisk until evenly mixed and emulsified. Taste and add salt, ample pepper, or more lemon juice.
Per Serving: 388 Calories; 22g Fat (50.6% calories from fat); 28g Protein; 20g Carbohydrate; 1g Dietary Fiber; 162mg Cholesterol; 355mg Sodium.

Posted in Chicken, on July 7th, 2016.

curried_maple_mustard_chicken_breasts

It may be a little hard to see, but the chicken breast has been sliced – I had large boneless, skinless breasts, so I could have fed 4 people, I swear, with just 2 breasts. The glaze/sauce is subtle but really, really good.

The recipe for this came from Food & Wine magazine, although it called for bone-in chicken breasts, which I didn’t have. I searched around the ‘net and found a few other bloggers or sites that prepared this chicken, and one suggestion was to reduce the amount of sauce. I did that, although when finished, I wished I’d had a little extra to drizzle on the finished, sliced chicken. So, I went back to the recipe and upped the amount of sauce from what I prepared. But, if you or your family like more stuff to drizzle, do more sauce that indicated below. Someone else had used part butter, part olive oil. I liked that option. SO, all that said, the recipe below is changed a bit from the magazine’s version.

First I pounded the chicken breasts to an even thickness (about 1/3 inch) with a piece of plastic wrap covering the meat. Then you briefly melt the butter in the baking dish/pan in the oven – (don’t use a big, honkin’ pan as the butter/oil will spread all over – confine it to a baking dish that’s just a bit bigger than the chicken breasts, however many you’re making). Don’t melt it for more than a few minutes or the butter will burn. You can mix all the other ingredients in at the same time (Dijon curry_maple_mustard_glazemustard, maple syrup and curry powder) but unless you watch this very, very carefully, the mixture WILL burn (mine nearly did). Then you dunk the chicken in the glaze mixture (mix it right on the pan – see photo). Once the butter melts, whisk it just a bit, then do the dunking. Turn the breasts over a couple of times to get as much of the mixture on the chicken as possible.

Then it’s merely baking the chicken until it reaches 160°F. Now, I’ll warn you – use an instant read thermometer if at all possible –  when I baked this it took about 15 minutes, but depending on how thick your chicken is, it might even be LESS than that. If it’s not quite there, just continue baking for another 2-3 minutes before you check it again. If it goes higher than 160°, trust me, the chicken will be dry.

I used frozen chicken breasts, thawed, of course, and I’ll tell you for sure – this was SO juicy. I was vigilant, though, about the temperature. I hate-hate dry chicken. So do yourself a favor and use the thermometer. I had a little bit of the wild rice salad with watercress left over from a few days ago, and it was perfect with this chicken (you can see it in the background on the plate.

What’s GOOD:  The flavors were subtle, believe it or not! The curry hardly could be tasted (I know, doesn’t sound right, but it wasn’t a strong flavor at all). You’re aware that there’s a little bit sweet, a little bit sharp (the mustard) but when mixed together it’s quite mellow. Liked it a LOT, and it was SO SO easy! I had dinner prepared in about 20 minutes. I have left overs of this, and I may put it on a salad. Actually I have 3 more meals of it ahead of me, so I’ll need to think about other ways to eat it. Very juicy and tender meat. Liked it all a lot.

What’s NOT: I can’t think of anything – even the pounding of the chicken took about one minute total. If you have some other left over veggies or salad to serve with it, it’s a cinchy easy dinner.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Curried Maple-Mustard Chicken Breasts

Recipe By: Adapted from Food & Wine
Serving Size: 4

2 tablespoons unsalted butter — cut into pieces
2 tablespoons olive oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard
1 tablespoon curry powder — mild or hot
1/4 teaspoon cayenne
4 boneless skinless chicken breast halves
Kosher salt and freshly ground black pepper

NOTES: As shown, there isn’t much “sauce” to serve or really, to even baste with. You can double the amount of sauce, but reserve some from the beginning (i.e. don’t dunk the chicken into all of it – the raw chicken would contaminate the sauce), then use that warmed reserved sauce for serving.
1. On a flat surface place a chicken breast, cover with a piece of plastic wrap and pound gently until the chicken is evenly thick, about 1/3 inch thick. Don’t pound the thin end. Repeat with other breasts.
2. Preheat the oven to 350°. In a glass or ceramic baking dish a bit larger than the chicken breasts, combine the butter with the maple syrup, mustard, curry powder and cayenne. Bake for about 4 minutes, until the butter is melted – don’t do it any longer or it will start to burn. Whisk in a generous pinch each of salt and pepper and let cool slightly, 5 to 10 minutes.
3. Season the chicken with salt and pepper, add to the baking dish and turn to coat with the sauce. Bake for about 15 minutes, basting occasionally, and turning the chicken over once during the baking time, until the chicken is glazed and an instant-read thermometer inserted in the thickest part registers 160°. Transfer the chicken to a work surface and slice into pieces, on an angle and serve immediately. If there is any sauce left in the pan, spoon over the chicken.
Per Serving: 277 Calories; 15g Fat (47.7% calories from fat); 28g Protein; 8g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 173mg Sodium.

Posted in Chicken, on May 3rd, 2016.

chix_breasts_santa_fe_style

As I keep saying, I never have enough recipes for chicken breasts, making them some new or different way. I have dozens and dozens of tried and true recipes, but I get tired of repeating them. So, here’s a new recipe for a boneless, skinless chicken breast stuffed with Boursin cheese, then oiled, coated in Panko and baked. Then served with a really high-profile sauce or salsa.

This recipe has been residing in my to-try file for a long time. I changed it up just a little bit, but only to make it easier, I think. The original recipe was given to me by an old friend, Karen B, and she found it in a Sacramento Bee article in 1988. So, see, it’s “old.” As I read the recipe, I concluded that maybe Boursin cheese didn’t exist in 1988. You think? I don’t really know, but instead of using soft goat cheese and making the herb and garlic filling with freshly bought or harvested herbs and minced garlic, I just bought one of the little round discs of Boursin (the garlic & herb one) and used it! To make 4 servings (4 breasts) you’d use the whole 4-ounce container. I halved the recipe, and actually I ate only half of the chicken breast pictured above, so will have 3 more meals out of the 2 breasts.

First you need to make the sauce, or salsa, so it has time to marry the flavors. It was easy – chopped up fresh tomatoes, basil, cilantro, green onions, red wine vinegar, EVOO, salt and pepper, and a little bit of minced jalapeno chile. To give it some zip. I didn’t refrigerate it – but you could easily make it a few hours ahead. I have some left over, but am not sure the cilantro will last very long sitting in the sauce.

The chicken breasts are boneless and skinless. I removed the chicken tenders for another use (no, I don’t know what – maybe I’ll treat my kitty-cat to some in his dinner). The breasts then were flattened (pounded) gently, between pieces of plastic wrap, until they were uniformly about 1/4 inch thick. I cut the Boursin cheese to fit down the middle, lengthwise, of the breast, and folded it on itself, kind of pinching the edges together. If you’re concerned – or have difficulty – fork-whip an egg and use it as glue on the edges to hold them together. I also lightly salted and peppered the interior of the chicken.

santa_fe_breasts_stuffed_rawThen, I lightly oiled the outside of each of these sort-of rolls and gently dipped them into a bit of Panko crumbs. I didn’t truly coat the outside, but used just enough to give it some crunch. Then I placed the rolls on a rack on a baking sheet – see photo at left – (lined with foil, although there weren’t any drips – but there could be and it might not be very easy to clean up). Put the seam side up and gently press the ends in so the cheese doesn’t ooze out the ends. Into a 375° oven it went and baked for about 30-40 minutes. The chicken didn’t slump or open up at all – I was almost surprised, but it didn’t. I tested the chicken with an instant-read thermometer, and once it reached 155° in the thicker part (inserted into the chicken, not the cheesy interior) I removed the pan and let it rest for just a couple of minutes.

Since each breast was rather large (the Costco ones are pretty big), you could slice the chicken on the diagonal and fan them out onto a heated platter (but then the cheese would ooze out, I think) or serve a half of one, or a whole one to hearty eaters, with the sauce spooned over the top. It made a lovely, juicy, cheesy (but not overly so since there isn’t all that much cheese in each portion) entrée. I loved the sauce – wish I’d had more of it. Next time I’ll probably make more, so I’ve increased the amount of sauce in the recipe below, just so you’ll have plenty. If you know you’re going to have leftovers, my suggestion is to hold out the cilantro and add it only when you’re ready to serve, and only use enough of the sauce that you’ll use at that meal. That will preclude the cilantro from becoming gooey in the sauce if you keep it a day or two.

What’s GOOD: A lovely presentation. Very juicy, as long as you don’t bake it past 155°F. Loved the sauce/salsa. I liked the crunch of the little bit of panko crumbs on the outside. Easy to put together, easy to bake. Would be nice for a company meal.

What’s NOT: pounding the chicken is really very easy, although not to everyone’s taste. It does take just a bit of fussy work to get the cheese down the middle, sealed, oiled and panko-crumbed. But only a few minutes, really. Worth doing according to me! IF you check the temperature while baking the chicken, you’ll be assured of a juicy entrée. If you don’t, it could very easily get over-cooked and dry.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Chicken Santa Fe Style

Recipe By: Adapted from a newspaper article, 1988 (Sacramento Bee)
Serving Size: 4

4 boneless skinless chicken breast halves
4 ounces Boursin cheese — garlic & herbs type
Salt & pepper to taste
Olive oil for coating, and panko crumbs
SAUCE:
3 large tomatoes — peeled, seeded and chopped
2 1/2 tablespoons red wine vinegar
6 green onions — minced, including some of the tops
2/3 cup cilantro — chopped
1 tablespoon jalapeno pepper — minced
1/2 cup extra virgin olive oil
Salt & pepper to taste

1. SAUCE: Combine ingredients and chill. Taste the sauce for seasonings. If it seems too tart, add a smidge more oil. If too bland, add a smidge more vinegar. Preheat oven to 375°F.
2. CHICKEN: Remove tenders if attached to chicken breast and use for another dish. Place each breast on a flat surface with a piece of plastic wrap under and on top. Using a pounder, gently flatten the chicken at the thicker end only so it measures 1/4″ thick and about 5″ across (and about 6″ long). Do not pound so thin you make a hole anywhere as you need the breast to remain intact to retain the cheese filling. Cut pieces of the Boursin and place a narrow rope of it down the middle. Sprinkle lightly with salt and pepper. Pull both sides together and they should more-or-less hold their shape, with the seam at the top. It will be approximately round in shape. If desired you can rub the seam-edges with beaten egg to help them hold together.
3. Drizzle the outside of each breast with olive oil, then roll the breasts in panko crumbs, without allowing the seam to open up.
4. Place stuffed breasts, seam side up, on a rack on a baking sheet lined with foil.
5. Bake for 30-40 minutes or until an instant read thermometer, inserted into the meat (not the cheese) registers 155°F. Let cool slightly. You may slice the chicken diagonally and fan the pieces onto a hot serving platter or serve the rolls individually, spooning the sauce over the top.
NOTE: If you’re making more than you’ll eat at one meal, I’d advise not adding the cilantro to the sauce, and only use part of the sauce. Cilantro, once exposed to liquid, tends to get slimy, so add it in just before serving. Alternatively, you could sprinkle it on the finished dish, or pass cilantro at the table and people could add their own.
Per Serving: 524 Calories; 41g Fat (69.2% calories from fat); 31g Protein; 10g Carbohydrate; 2g Dietary Fiber; 102mg Cholesterol; 288mg Sodium.

Posted in Chicken, on December 5th, 2015.

pretzel_crusted_chicken_cheddar_sauce

Yet another way to creatively make a chicken breast into something distinctly special. Pretzels are pounded to make a kind of a rustic crust – oh so good – and then it’s served with a delicious cheddar cheese sauce on top. Decadent.

Right off the bat I’ll tell you that normally I’m not a fan of pretzels. If they’re served for an appetizer I usually pass them by. I don’t crave them, and they’re kind of empty calories in my book. But oh my, this way, making a crust with them, dipping chicken breasts in an egg-mustard mixture, then the pretzels are pressed onto the chicken. Sautéed in oil until the top and bottom are crusty brown, then baked in the oven for 8-10 minutes, then served with a very simple, but very tasty cheese sauce. Yes. Delicious.

Probably the most tedious thing about this is pounding the pretzels – do it in a plastic bag with a pounder or rolling pin until the pieces are still visible, but not like they’re crumbs. For sure don’t use a food processor for this step – it makes the pretzels too fine. You want all those little pieces that turn brown as it cooks in oil. There is a bit of prep to make this – prepping the chicken breasts (pounding them between 2 pieces of plastic wrap until they’re about 1/4 inch thick, maybe 1/3 inch), prepping the pretzel crust, making the egg-mustard mixture to dip the chicken into. Then prepping for the sauce – grating cheese (medium flavor, not sharp) and heating the milk in a separate pan so it comes together quickly once you start making it. The sauce is easy – just have everything ready before you begin.

Have the rest of your meal all ready too – a salad and veggie, perhaps – have the table all set – so then once you have the chicken in the oven, you whip together the sauce and when the chicken comes out, everything is done and ready to serve.

Don’t be tempted to add salt to this dish – the pretzels provide ample for it, and the cheese does too. Some cheddars have quite a lot of salt, so there’s another reason not to add any more salt. The dip into egg and mustard gives the pretzels something to stick to. Then they go into a wide pan with some fairly hot oil in it, and sauté just until the crust is brown, about 2 minutes per side. The chicken needs to be placed ON a rack – so you don’t make the bottom crust soggy, and it bakes for a short time in a 375° oven.

Meanwhile, get started on the sauce and it will come together while the chicken is in the oven. It comes together very quickly once you start, and it’s a great accompaniment to the chicken. Serve – to raves. I’m telling you. It’s delicious. Recipe came from a Phillis Carey cooking class.

What’s GOOD: you’ll be amazed that crushed-up pretzels could taste so good on chicken. It’s really special, and very different. People will not know what’s on the chicken – make it a guessing game and keep the bag of box of pretzels out of sight. I loved the crunch of the pretzel crust. Loved the cheddar cheese sauce too. Altogether wonderful.

What’s NOT: well, maybe all the prep time – more than usual, I guess. Sorry about that, but once you try it you’ll be glad you did.

printer-friendly PDF and MasterCook 14/15 file

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Pretzel Crusted Chicken Breasts with Cheddar Cheese Sauce

Recipe By: Phillis Carey cooking class, 10/15
Serving Size: 6

CHICKEN:
2 large eggs — scrambled
1 tablespoon Dijon mustard
2 cups crushed pretzels — (put them in a plastic bag and pound them – do not use a food processor)
2 tablespoons minced fresh thyme
6 pieces boneless skinless chicken breast halves
1/4 cup grapeseed oil
CHEDDAR CHEESE SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk — warmed
2 teaspoons Dijon mustard
1/4 teaspoon paprika
1 pinch cayenne
1 1/2 cups Cheddar cheese — shredded

1. In a shallow dish, whisk together the eggs and mustard until smooth. In a separate shallow dish, combine the pretzels and thyme.
2. Trim chicken and pound between 2 sheets of plastic wrap to an even 1/4″ thickness. Dip the chicken in the egg mixture, letting the excess drip off. Dredge in the pretzel mixture to coat.
3. Preheat oven to 375°F.
4. In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat until it’s very hot. Add half of the chicken and brown well on both sides, about 2 minutes per side. Remove to a rack set over a baking sheet. Repeat with remaining oil and chicken halves. Bake chicken for 8-10 minutes in the oven until cooked through.
5. SAUCE: Melt the butter in the skillet over medium heat. Add the flour and cook, whisking constantly, for 2 minutes. Slowly add the milk, whisking until smooth. Cook, whisking constantly, until thickened and bubbly, 6 to 8 minutes. Add the cheese and stir until the cheese melts and the sauce is smooth. Taste for seasoning and spoon the sauce over the chicken.
Per Serving: 553 Calories; 29g Fat (48.1% calories from fat); 42g Protein; 29g Carbohydrate; 1g Dietary Fiber; 190mg Cholesterol; 887mg Sodium.

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