Category Archives: CHICKEN, TURKEY, GAME HENS, DUCK, ETC. RECIPES

DRY BRINED SPATCHCOCKED CORNISH GAME HENS

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OK, I know, I know! I already have spatchcocked game hen recipes on this site. But I just can’t stop myself from trying new recipes with which to thrill and delight all my wonderful readers (if they turn out that is), while coincidently keeping myself reasonably sane. Because really, how much fun is it to fix the same darn dishes over and over again? Especially for someone like me, who unfortunately possesses the attention span of a gnat! I’d simply have gone crazy if I had chosen to become a line cook. I probably would have wound up in jail for locking the chef in the restaurant’s walk-in freezer while I put my own spin on his or her signature sauce. It simply would not have worked out for me! (Not too well for the chef either!)

Anyway, I’m not in jail, I haven’t permanently traumatized an unsuspecting chef somewhere in the greater Seattle area, and you and I both have a new recipe for game hens. All’s well, that ends well. But on to why I posted this recipe.

First of all, I am a fan of brines, herb salts, and rubs. Be it a dry rub like I use on Smoked Dry-Rubbed Ribs, a wet brine and dry rub used on my recipe Brined, Rubbed, and Grilled Boneless Pork Chops, or an herb salt used on my recipe for Herb Salted Turkey with Cognac Gravy. There is just something magical about what a little brining or dry rub can add to the enjoyment of meat. And Billy Parisi’s Chicken Seasoning (recipe below) is the best seasoning for poultry I have ever tasted. I plan to use it on all kinds of chicken preparations. It is just that delicious! Plus, this is Mr. Parisi’s recipe for game hens too.

And although I over-roasted the two game hens I prepared last evening, they still tasted marvelous. We enjoyed one last night with rice pilaf and half an artichoke each. Tonight, I’m serving the second hen with pasta, liberally smothered in a new gorgonzola sauce recipe I’m attempting, and oven roasted eggplant chunks. Also a new recipe.    

And speaking of ending well, I finished yet another Carl Hiassen book (Sick Puppy). Such a fun way to learn about the great state of Florida.

But, as the old saying goes – and now for something completely different – I just started The Covenant of Water, a novel by Abraham Verghese. I’ve only read the first 4 pages, but I’m already hooked. I’ll keep you posted.

And on that happy “new book” high, I wish peace and love to all.

2 Cornish game hens, spatchcocked (see how below)

3 T. Chicken Seasoning (see recipe below)  

Wash and pat the hens down with paper towels on both sides.

Transfer them to a rack over a sheet tray and generously season them on all sides with the Chicken Seasoning.

Place the hens in the fridge uncovered for 12 to 48 hours. (This is the dry-brining part.) (My hens were in the fridge for 24 hours. Perfect!)

When you’re ready to bake them, preheat the oven to 425-degrees.   

Bake the game hens on the middle rack for 40-50 minutes or until the deepest part of the breast reaches 165-degrees internally. (Check after 40 minutes.)

Remove them from the oven and rest them at room temperature for 5 to 10 minutes before serving.

To spatchcock a game hen: (or a chicken or turkey for that matter)

Wash and dry the critter and place on a cutting board, breast side down. Using sharp kitchen shears, cut down each side of the backbone, starting from the neck end down to the tail. Remove the backbone, pull open the game hen, chicken, or turkey and flip it over, then press down on the breast to open it out flat.

CHICKEN SEASONING

3 T. coarse sea salt

1½ tsp. freshly ground black pepper

5 tsp. granulated garlic

5 tsp. granulated onion  

1 tsp. dry mustard

1 tsp. ground cumin

1 tsp. paprika

2 T. dried parsley

2 tsp. dry rosemary (I broke my dried rosemary leaves down a bit for this mixture using my small mortar and pestle)   

2 tsp. dry thyme

Using a fork, spoon, or whisk, mix all the seasoning ingredients together until combined. Store in an airtight container.

ROASTED CHICKEN SOUP WITH HERB DUMPLINGS

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And I know, I have several recipes on this site for chicken soup. I got that. But darn, sometimes all I want is a bowl of chicken soup. (Plus, Mr. C. was still not quite over his cold. And everyone knows chicken soup cures colds.) And, sometimes, I want dumplings in my soup. Not because they are good for me, heck no, they are simply soul satisfying. They taste good, and they are made with flour. And I am addicted to flour and comfort food. And they are the very definition of comfort food.

I could give up sugar, I could give up chocolate, I could even give up meat. But the one thing I could not, and do not want to live without, is anything bread-like.  

So, the next time you too need a comfort food fix, I suggest you make this soup with dumplings.

Well, Thanksgiving is over, and as much as I researched and thought I had come up with the perfect green bean casserole recipe, it turned out less than adequate. Too much onion flavor and not enough overall appeal. The presentation was fine, but the casserole itself lacked all the yummy that I remembered from canned green beans and cream of mushroom soup. How humbling to reflect on childhood memories of my mom’s green bean casseroles. Especially since my mom would never have been considered a good cook. Yet she made better green bean casseroles with canned beans, canned soup, grated cheap cheddar cheese, and French’s Onions than I produced with fresh and expensive ingredients! (Huh, and I consider myself some kind of cook.) But you know, it’s OK.

We all need to periodically be reminded that everything is not always going to go our way. And especially for those of us who cook, every dish is not going to be stellar. That periodically, we are going to try our best, and the result is not going to be nearly what we envisioned.

That’s when we need to keep on trying. Put our disappointment into perspective, and not wallow in self-pity which does no one any good and serves to stop us from allowing our creative side to blossom. Even if the result, as with this green bean mess, is a wilted blossom.   

So, no I’m not going to share this disaster with you! But I am also not going to give up. There must be a way to make a green bean casserole that checks all the boxes. Great green bean flavor, a wonderful creamy, tasty sauce, with crispy onions on top.

But enough about green beans and on to this recipe.

The first thing that makes this recipe a bit different from my other chicken soup recipes is the roasting of chicken parts to enhance the flavor of the broth. And why I hadn’t thought to do this before, when I always roast chicken and/or turkey pieces when I make the stock for chicken or turkey dressing and gravy, is anyone’s guess!

But I must say, baking the chicken pieces to a crispy dark brown and scaping all the water softened brown bits off the baking pan and into the Dutch oven with the other liquids, really does make a difference in the overall flavor of the soup.

And some might wonder why I use regular chicken stock and chicken base, instead of all one or the other? As much as I like and use chicken base frequently, if I use it all by itself to make 8 cups of stock, the broth becomes way too salty. But most purchased stock or broth, doesn’t have enough flavor. Thus, the use of both.

Well, that’s it for today. I’ve started a new book, and so far, I have met two older women, neither of whom I would particularly want to call friends. But it’s early in the book, and I might have a change of heart.

But I have two other books that I finished and can write about. Ann Cleeves book entitled The Baby-Snatcher was most enjoyable. The second book, The Skull Beneath the Skin, by P. D. James, usually a wonderful writer, left me uncomfortable. I like to know that the bad guy (or gal) gets his/her comeuppance. And that doesn’t happen in this book. (In reality, yes of course everything isn’t always tidied up to my satisfaction. But in books, I want reality to be forgotten.) Plus, I found all but one of the characters to be dull, unlikable, and just too nasty or inhumane to be believable. Even the police officers were inadequately portrayed as completely unfeeling, unsympathetic, and basically bored. And I like my police officers to be bright, witty, charming, and engaged. (I know, I know! And I’m fine with being a pollyanna!)

And as such, from our home to yours, peace and love to all.  

For the Soup:

2 lb. chicken parts (I used 3 boneless, skinless thighs, 1 large boneless, skinless breast, and 5 drumsticks)

1 tsp. veggie oil

seasoned salt

freshly ground black pepper

2 T. unsalted butter

1 lg. or two sm. shallots, finely chopped

2 lg. carrots, finely diced

2 stalks celery (plus leaves), thinly sliced

1 lg. garlic clove, minced

2 bay leaves

½ tsp. dried thyme

8 c. chicken stock or broth

5-6 tsp. chicken base (I use Better Than Bouillon Chicken Base)

¼ c. fresh parsley, finely chopped

2-3 green onions, finely chopped

Spread the chicken parts on a large, low-sided baking pan. Rub the oil all over the pieces and coat them liberally with seasoned salt and black pepper.

Bake in a pre-heated 400-degree oven for 1 hour or until the chicken or turkey is well browned. Give them a turn halfway through the baking process. Remove from the oven and place the meat on a plate to cool. Pour about 2 cups of water over the brown bits left on the baking pan and let sit for several minutes.  

Meanwhile, melt the butter in a large pot or Dutch oven. Add the shallot, carrots, and celery. Cook, stirring often until the vegetables begin to soften. Stir in the garlic, bay leaves, and thyme. Cook for about 1 minute.

Add the chicken stock, chicken base, and the juices and browned bits from the roasting pan. (If you are using chicken legs, add them to the soup and let them cook for about 30 minutes, before removing them and letting them cool with the other chicken pieces.) (BTW, chicken drumstick meat is tender and very flavorful. So, using all drumsticks when making this or any other chicken soup is always acceptable.)

Bring the soup to a low simmer, cover the pot with a lid and simmer the soup for an hour or longer. Check periodically.

Once the roasted chicken pieces are cool, cut them into bite sized pieces and place them in the refrigerator until needed. Discard any bones or skin.

When the soup has simmered to perfection, add the diced chicken, taste the soup, and add additional salt or pepper if required. Stir in the parsley and green onions. Then add the dumpling batter as directed below.  

For the Herb Dumplings:

1 egg

6 T. whole milk

2 T. veggie oil

1 c. all-purpose flour, fluffed

1½ tsp. baking powder   

½ tsp. kosher salt

freshly ground black pepper

2 T. chopped fresh chives

1 T. finely chopped fresh parsley  

½ tsp. dried thyme

In a bowl whisk the egg, milk, and oil together. In another bowl, whisk the flour, baking powder, salt, pepper, chives, parsley, and thyme together. Stir the dry ingredients into the egg mixture just until combined. Do not over-mix.

Using a spoon or ice cream scoop, drop dumpling balls into the stew.  (The dumplings will double in size while they cook, so make them as big or small as you wish.)

Cook dumplings at a slow simmer for 10 minutes with pan uncovered. Then cover the pot and simmer for about 10 more minutes or until the dumplings are cooked through. (Make sure you don’t peek while the dumplings are cooking for the last 10 minutes. They need to steam in order to be nice and fluffy and lifting the lid will release the steam.)

To check if the dumplings are ready, use a toothpick to make sure the dumplings are cooked through. The toothpick will be clean if the dumplings are cooked enough. Then serve the soup immediately.

CHICKEN MARSALA WITH DRIED MUSHROOMS AND EGG NOODLES

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I don’t always have fresh fungi hiding out in the veggie drawer of my refrigerator. (And yes, you should refrigerate mushrooms to keep them fresh. Store them in a paper bag or porous container. Avoid plastic bags and sealed containers when storing mushrooms as the lack of air flow will speed up spoilage.)

Anyway, I didn’t have any mushrooms the other day when I decided to serve chicken marsala for dinner. And as everyone knows, mushrooms are an integral component of marsala. (Chicken marsala is an Italian American dish of pan-fried chicken cutlets and mushrooms in a Marsala wine sauce. The mushrooms are typically seared and tossed with the chicken.) Well, there you go. Except I didn’t have any mushrooms, and I jolly well wasn’t going to make a special trip to the grocery store for one ingredient! So, then, what to do? Well, duh, use dried mushrooms. And that’s just what I did. (And yes, I always keep 2 or 3 types of dried shrooms in my pantry.)

I also didn’t have any heavy cream. Which is also an ingredient you find in most marsala sauced recipes. (Witness one of the other chicken marsala recipes already on this site – Creamy Chicken Marsala with Egg Noodles. (Which BTW, was the basis for the recipe you find below.) My other recipe entitled Chicken Marsala, contains mushrooms but no heavy cream. But neither recipe was exactly right for this occasion, so I simply made do with what was available.

So, basically, I’ve got you covered whether you have or don’t have mushrooms on hand or do or don’t have or want to use heavy cream. And if you hate mushrooms, just leave them out. (I’m sure you figured that part out all by yourself!)  

Regardless of which recipe you use, even if it isn’t one of my recipes, you should make chicken marsala in the near future. It is just so yummy. And I would advise serving it with egg noodles.

Well, that’s all I have to say on the matter. Mr. C. is doing some errands today and has offered to stop at the store and pick up some fresh fish for tonight. And I thought simple fried rice (brown of course) would make a nice and different side dish. So, along with some kind of lemony aioli for the fish, I better do a bit of research on fried rice, because again, I am lacking some of the ingredients in the three fried rice recipes already on this site. So, wish me luck coming up with a tasty new recipe. And I’ll let you know if fried rice is a nice accompaniment to fried fish. Never a dull moment here at Chez Carr.

And as always, peace and love to all.     

⅓ c. broken dried mushroom pieces (I used dry porcini mushrooms)

½ c. boiling water

3 T. unbleached all-purpose flour

½ tsp. seasoned salt

fresh ground black pepper

1 lg. chicken breast, cut into bite sized pieces

2 T. extra virgin olive oil

2 T. unsalted butter

1 shallot, thinly sliced or 2 T. finely diced onion

3 cloves garlic, finely minced

¼ tsp. dried thyme

1 c. Marsala wine

1 c. chicken broth

½ c. whole milk

2 T. cream cheese

2 c. lightly packed dry egg noodles, cooked al dente

Combine the mushroom pieces and boiling water together in a small bowl. Set aside.

Whisk the flour, seasoned salt, and black pepper together in a Ziplock bag. Toss the cubed chicken pieces in the flour mixture to coat. (Save the flour that remains in the bag.)

Heat the olive oil and butter in a large frying pan. Add the chicken and sear on all sides until lightly browned. (The chicken will not be cooked at this point.) Remove the chicken from the pan with a slotted spoon and set aside in a bowl.

Add the shallot or onion and cook for 3-4 minutes. Add the garlic and dried thyme. Cook for 1 minute.

Add the wine and the chicken stock to the pan. Scrape the bottom of the pan using a wooden spoon to remove any browned bits remaining in the pan. Let the liquid come to a boil.

Add the partially cooked chicken back to the pan along with the drained dry mushroom pieces. Simmer for 10 minutes.

Whisk the milk and the remaining flour together in a small bowl and stir the mixture along with the cream cheese into the pan with the chicken. When the sauce is smooth, add the al dente pasta and toss to coat.

Cook for another 1-2 minutes or until the pasta absorbs a bit of the creamy sauce. Taste and add kosher salt and more black pepper if required. Serve immediately.

FRIED CHICKEN IN A BASIL CREAM SAUCE  

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I think these are pork chops. But the fried chicken cutlets looked a lot like this. (Hey, I’m old! So please, cut me some slack!)

Basil Cream Sauce. (I think.) Or it could be the sausage gravy. Whatever! (Same applies, I’m old and the trip was a couple of months ago.)

I always begin a trailer trip with a variety of already prepared food that I can stick in our trailer freezer and bring out whenever I want. I try to vary the recipe selection, but the following items always accompany our journeys – a quick bread or two, cookies (usually two kinds), chili, a couple of soups, and meat loaf. But the items I have found the most helpful, because they often take time to prepare, are homemade sauces and gravy. I have been bringing marinara sauce along now for years. But on this last trip I also brought sausage gravy (for biscuits and gravy), and this basil cream sauce.

I was a bit hesitant to freeze these cream sauces, but both warmed up perfectly.

In addition to the food I prepare, I always bring packages of breakfast meat (bacon, Sausage, and ham), ground beef, pork chops or pork tenderloin, chicken breasts, steak, Italian dinner sausages, frozen peas, fresh ravioli, and ice cream. (Always must have ice cream on board!)

And of course, we visit grocery stores along the way. But if I have most of the dishes that take a lot of time to prepare made ahead, or cuts of quality meat that may not be available in a grocery store the size of our guest bath, I can rest easier on the road.

But enough about my food insecurities, and back to this recipe.

I found this recipe on the life-in-the-lofthouse.com site. I made some slight changes, but mainly to accommodate preparing the sauce and frying the chicken at different times. And I must say, served with 4-cheese ravioli and frozen petite peas, we enjoyed a delightful meal. (A “gourmet-on-the-go meal” if I do say so myself!)

So, I hope you enjoy this simple chicken dish as much as we do. (And no, you don’t have to own a trailer or be on a trailer trip to make this dish!)

But if you are a fellow travel trailer owner, don’t hesitate to build sauces ahead of time and take them along with you on your next adventure. Homemade sauces are just so much better than most sauces that beckon to you from the shelves of your local grocery store.

Well, it’s early afternoon, and since I don’t need to plan or cook dinner (Mr. C. has a gig in a restaurant this evening), I’m going to help Lucas Davenport find a deranged killer. OK, I’m not really going to be of any assistance, but I’m going along for the ride anyway. My current read is by John Sandford entitled Rules of Prey. And even though I know in the end the killer is going to be found and punished, I’m still excited to find out he gets his! (If only in real life, bad people would get their comeuppance too. But unfortunately, no one has appointed me judge and jury! But if they had, I would make certain that a certain felon would never be able to cause so many people distress or continue to wreak havoc on our planet.) (Just sayin”!)

Peace and love to all.

Fried Chicken

1 lg.  boneless, skinless chicken breast, sliced into ½-inch thick cutlets and patted dry

2 T. whole milk

½ c. dried Italian breadcrumbs

3 T. unsalted butter

Place the milk in a shallow bowl, and the breadcrumbs in a separate shallow bowl. Dip each chicken cutlet thoroughly in milk, then coat with breadcrumbs.

In a large skillet, melt the butter over medium-low heat. Cook the coated chicken cutlets until golden-brown on each side and the internal temperature reaches 165-degrees.

Remove from pan and set aside.   

Basil Cream Sauce

3 T. unsalted butter

2 cloves garlic, minced

1 T. flour

½ c. chicken broth

½ c. heavy whipping cream or part whole milk

½ c. finely grated Parmesan cheese

¼ c. chopped fresh basil

freshly ground black pepper

Melt the butter in a frying pan. Add the garlic and cook for 1 minute over medium heat. Add the flour and cook for a couple of minutes. Add the chicken broth. Bring to a boil over medium-high heat. Stir in cream. Bring to a light boil and cook for about 5 minutes.

Remove from heat and stir in the Parmesan cheese, chopped basil, and pepper.

Serve over the fried chicken.   

CHICKEN SAUSAGE GRAVY OVER EASY BUTTERMILK DROP BISCUITS

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the whole meal deal

drop biscuits

sausage gravy

OK, for me, there is nothing better for breakfast than biscuits and sausage gravy. And I say “sausage gravy” because I have been fooled when ordering biscuits and gravy in a café or restaurant. Unless so noted as sausage gravy on the menu, you might just find yourself eating a biscuit with no meat in the gravy. And then, why bother!

Anyway, the other morning we went to breakfast at a local cafe, and I ordered Country Benedict Biscuit, 2 sausage patties, 2 poached eggs, covered in Sausage Gravy with Hashbrowns. I know, I know! Way too much food and none of it what anyone in their right mind could possibly consider healthy. But it sounded good at the time.

Well, suffice it to say, I ate half a biscuit, one of the sausage patties, but the poached eggs resembled rubber. So, I’m sure they are still bouncing around in some garbage can in downtown Stanwood. The hashbrowns I brought home. But I was left with a huge desire for truly tasty biscuits and gravy. (And make that sausage gravy, thank you very much!)

And although I have a great recipe for Biscuits with Sausage Gravy and 2 recipes for buttermilk biscuits already on this site, I wanted to simplify the whole process. And that’s just what I did.

So, I hope you enjoy this recipe for easy to prepare drop biscuits smothered in chicken sausage gravy. Add an easy over egg to the plate, and life is good.

And do make the breakfasts you fix for your family as much of a treat as the dinners you serve. And I know, it takes time to make and serve breakfast especially if you are a working mom or dad. I’ve been there. But scrambled eggs, toast, and some fruit or hot cereal and toast and fruit don’t take that long to prepare. And full tummies to start the day for children especially, helps them concentrate on the hard work of learning. And these items are a whole lot cheaper and better for your family than cold cereal. OK, enough telling you how to live your life.

But I still say – peace and love to all.  

3 T. butter, divided

1 lb. bulk chicken sausage (I use Isernio’s all-natural Classic Chicken Sausage)

5 T. unbleached all-purpose flour

1¼ c. whole milk, plus more if needed  

1 c. chicken stock (or additional milk)  

½ tsp. seasoned salt

freshly ground black pepper  

Melt 1 tablespoon of the butter in a medium sized pan. Add sausage, breaking it up as it cooks, and fry until good and caramelized.  

Add the remaining 2 tablespoons butter to the pan and add the flour lifting the browned bits off the bottom as you stir the mixture. Let burble for a couple of minutes. Slowly pour in the milk and chicken stock (gently stirring the entire time) and when thoroughly blended add the seasoned salt and pepper.

Bring to a gentle boil, reduce heat and let simmer uncovered for about 5 minutes, stirring occasionally. (The sauce will thicken nicely during this time.)

Taste and adjust seasoning. Add additional milk if the consistency is thicker than you prefer.

Serve over Easy Buttermilk Drop Biscuits (recipe below) or your favorite baking powder biscuits.

EASY BUTTERMILK DROP BISCUITS

2 c. unbleached all-purpose flour, fluffed 

1 T. baking powder

½ tsp. baking soda

½ tsp. kosher salt

6 T. (¾ stick) grated cold unsalted butter

1 c. cold buttermilk, plus additional for brushing on top

Line a baking sheet with parchment paper.   

In a large mixing bowl, whisk the flour, baking powder, baking soda, and salt together.

Add the grated cold butter to the mixing bowl. Work the butter evenly into the flour mixture using a regular table knife.  

Pour in the cold buttermilk and stir with that same table knife just until combined. (This will be a slightly wet and very sticky dough.) (BTW, a plain old table knife is one of my favorite implements for mixing thick or heavy dough. Cuts (sorry) right into the ingredients and blends the dough much better than any spoon or spatula can accomplish.)  

Using a large ice cream scoop (about a quarter cup), plop balls of dough onto your prepared baking sheet about 2-inches apart. Brush tops with additional buttermilk right before baking.

Bake in a pre-heated 450-degree oven for about 12-14 minutes or until the bottoms are golden brown.

Remove from oven and cool on the baking sheet.

Serve immediately (while still hot) or cool completely before storing in an airtight container in your refrigerator.   

THREE ONION CHICKEN NOODLE SOUP  

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Confession time. I hardly ever make my own chicken or beef stock anymore. I used to be all gung-ho and make homemade stock all the time. But as I’ve gotten older and Better Than Bouillon bases have come into my life, I don’t feel the need to regularly go to all that work. And I know, preservatives Patti. Aren’t you the one always preaching homemade everything. And yes, that’s true. But sometimes it just makes better sense to use my time more productively. (How’s that for justification 101?)

I learned about this type of thinking from a friend who recently recited to me the first paragraph of the new bestseller “Justification for Dummies, An Insider’s Guide to the Thinking (or lack thereof) of former President – – – – – “. (Name withheld to protect the innocent. Me, in this case.) But back to this post.

Just so you know, when there are bones available, I do make my own stock. But that’s not what this post is all about.

This recipe is for the times when all you have is a package of chicken, a few fresh herbs and veggies, and you want a soup that tastes like it started with homemade bone broth and required hours of gentle simmering.  Which, BTW, this recipe fulfills.

So, if you too love chicken noodle soup, you might want to give this recipe a try. It really is very flavorful.

And in case you might desire a copy of the “Dummies” book described above, you won’t be able to find one online or even at your local bookstore. They are literally flying off the shelves in blue states, mainly being used as insulation or to line kitty litter boxes. And in red states, this book has already been banned for speaking uncomfortable truths. So, no luck there!

On a serious note, may you continue to think intelligently and remain compassionate enough to decern truth from fiction, see preconceived opinion that is not based on reason or actual experience (prejudice) for what it is, and have the courage to stand up for what you believe. And always with your own rights and the rights of others foremost in every action you take.

As always, peace and love to all.  

3 T. unsalted butter

1 lb. boneless, skinless chicken thighs or breasts, cut into bite sized pieces

½ med. yellow onion, finely chopped

¼ c. finely minced shallot

6 green onions, finely chopped, divided

2 lg. carrots, diced

2 ribs celery, diced

2 cloves garlic, finely minced

8 c. water

2-3 T. chicken base (I use Better Than Bouillon Chicken base)

¼ c. chopped fresh parsley

2 tsp. finely chopped fresh rosemary

1 tsp. chopped fresh thyme leaves

1 tsp. chopped fresh sage leaves

1 lg. bay leaf

1 tsp. seasoned salt

freshly ground black pepper

tiny pinch crushed red pepper flakes

2 c. chopped and massaged kale

2 c. egg noodles

Melt butter in a large, covered stockpot or Dutch oven over medium-high heat.  Add the chicken pieces and fry until crispy brown. Remove to bowl leaving as much butter in the pan as possible. Set chicken aside in your fridge.

Add the onion, shallot, half of the chopped green onion, carrots, and celery to the pan. Sauté for 3-4 minutes or until the veggies soften a bit, stirring occasionally.  Add garlic and sauté for 1 minute.  

Add the water, chicken base, parsley, rosemary, thyme, and sage, and gently stir until combined.  Then add the bay leaf, seasoned salt, black pepper, and crushed red pepper flakes. Bring soup to a boil, reduce heat, cover, and simmer for about an hour.

After an hour taste and adjust the seasoning.

Just before serving, bring soup just to a boil and stir in the egg noodles, cooked chicken, and kale. Cook until the noodles are al dente.  

Taste the broth again and add seasonings if necessary.

Serve immediately garnished with remaining green onion. 

Miles may not be comforted by chicken soup, but he sure does love the decorative pillows in our guest room.

GLUTEN FREE CHICKEN MEATBALLS IN A WHITE WINE SAUCE

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There are just times when a gluten free main dish containing meat is required. And of course, many meat dishes are gluten free. But when the meat dish is going to be served to people at a large gathering, some of whom will not be sitting at a table, you need to serve a dish that does not require a knife. For example, a perfectly grilled steak or pork chop, or food that requires you to perhaps use your hands or a knife, like fried chicken or ribs. These wonderful entrees are delicious, but very hard to eat when your plate is on your lap. Not to mention messy.  

So many hosts don’t consider this when they are planning their menu. And believe me, I know how hard it is to plan a menu for a large event. So many things to be considered. Theme, flavor variety, dietary restrictions, texture (crunch for example), color variety, dishes that can be prepared ahead, and of course, the expense involved. These are all items that need a great deal of consideration before you start shopping for ingredients. Because I have had many occasions to feed large groups, I’ve learned to make spreadsheets for each of these events. (I’m too old to keep all the balls in the air like I used to. So, I rely on my Microsoft Excel spreadsheet to keep me on track!) Plus, then I can go back and reference what I served if need be. (At this point, I consider Excel spreadsheets an essential kitchen tool. Not as dear to me as my KitchenAid mixer, but darn close!) Anyway, I have attached the spreadsheet from our last JazzVox in home concert. Just the food prep portion. What I didn’t enclose was the next page that told me when to take things out of the freezer or fridge, and when to put them in the oven if necessary. (I didn’t want you to see how totally inept I have become. It’s embarrassing!)

But back to these meatballs and sauce.

They are good. Really good. And simple to prepare. And they can be baked. In fact, I’ve given up frying any kind of meatball. I bake them all.

And as for the white wine sauce, well, I would advise you to prepare it just before it’s needed. I made mine a couple days ahead because of time constraints. And I used gluten free flour as the thickener. Not a good choice. The sauce didn’t break down, but it wasn’t smooth. It tasted just fine, but I lost points on the presentation. Next time I will use either cornstarch or arrowroot.

Well, that’s it for today. Mr. C. has a gig in Seattle and I’m going along for the fun. The venue is in the Green Lake area, so that means we can have dinner at Spud Fish and Chips. Which BTW, has been in the Seattle area since 1935. I can hardly wait!

And sorry about no picture. But I was just too busy getting all the food out so that the hungry hoard could eat before the concert began. But next time I make these meatballs, I will add a picture. That is of course, if I remember. No guarantees.

Peace and love to all.  

For the Meatballs:

¼ c. chicken broth

2 lg. eggs

1 tsp. kosher salt

freshly ground black pepper

1 tsp. Italian seasoning

½ tsp. dried basil 

2 med. cloves garlic, minced  

½ c. finely minced yellow or white onion

1 T. finely chopped, fresh Italian parsley

1½ c. gluten free fresh breadcrumbs* (crusts and all)

2 lb. ground chicken (or ground turkey)

extra virgin olive oil

Whisk the chicken broth, eggs, salt, pepper, Italian seasoning, and dried basil together in a bowl.  Add the garlic, onion, parsley, breadcrumbs, and ground chicken. Gently mix all the ingredients together until thoroughly combined.

Using a #40 (orchid handle) (about 2 tablespoons) ice cream scoop, plop balls on a lightly olive oil greased baking sheet close together. Don’t pack the ice cream scoops. You want to handle the mixture lightly.

Bake in a pre-heated 400-degree oven until cooked through (internal temp at least 165-degrees), about 18 minutes. Don’t overbake.

Remove from oven and use right away, or let cool completely and store covered in your fridge for a couple of days, or freeze for future use.

When ready to serve, heat meatballs and carefully stir in the sauce. Garnish with parsley.

*I just cut thin slices of bread (crust and all), then cut into tiny cubes. I don’t pack them into a measuring cup. I just place the cubes in the cup until it is full.

Makes about 48 meatballs.

For the White Wine Sauce: (Gluten Free and Dairy Free)

2 T. extra virgin olive oil

⅓ c. finely chopped shallot 

2 med. cloves garlic, finely minced

½ c. dry white wine – such as Pinot Grigio or Sauvignon Blanc

2 c. chicken broth (or 2 cups water and 2 heaping teaspoons chicken base)

¾ tsp. kosher salt  

freshly ground black pepper

2 T. cornstarch or arrowroot powder

¼ c. water

1 T. fresh lemon juice

4 T. chopped fresh parsley, divided

Heatthe olive oil in a heavy pan. Add the shallot and gently sauté until tender. Add the garlic for about 1 minute, stirring the whole time.

Add the wine and cook until all but evaporated.

Add the chicken broth, salt, and pepper. Simmer for a few minutes to blend flavors.

Whisk the cornstarch or arrowroot powder with the water and lemon juice. Gradually stir into hot liquid until blended. Stirring constantly, bring to a boil and boil for one minute. If the sauce is not as thick as you would like, make another bit of slurry by whisking a bit more starch with water, and repeat the process.   

Add 3 tablespoons of the parsley, taste, and adjust seasoning. Use remaining parsley as garnish.   

CASSOULET

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Cassoulet before topped with duck

Cooked duck for topping/garnish

As the Beatles sing “I get by with a little help from my friends”. In this case, “a lot of help from my friend”. My friend, this time, being Jim.

It all started with me buying all the meat for cassoulet about a year ago. Then of course, time went by and the ingredients for this classic French dish languished in the freezer portion of our basement refrigerator/freezer. Until one day when Mr. C. asked me for maybe the 4th time when I was going to use the expensive meat I had purchased to try my hand at making cassoulet? Well, I can take a hint! (Especially after 4 “reminders”.) Huh, perhaps I should get my act together and use the meat as planned. So, I called Jim and Margo and invited them to dinner.

My cassoulet was OK, but both Jim and I felt it needed some work. So, Jim suggested we prepare the dish together for our Christmas Eve dinner. What a grand idea! (It actually saved me coming up with a dinner plan. So, I was thrilled on two levels.)

So, the recipe you find below is the result of a joint venture. But I must confess, most of the reason the recipe turned out to be so delicious, is all on Jim. So, we all have Mr. H. to thank.  

Well, that’s it for today. Last night Mr. C. had a gig which I attended. Tonight, we are driving to Seattle to hear “Nearly Dan” (a Steely Dan tribute band) at Jazz Alley. And tomorrow Mr. C. has another gig. (There truly is no rest for the wicked.) Anyway, keeping busy keeps us out of trouble. And that’s always a good thing.

And do try this cassoulet recipe. It contains far fewer ingredients than some and comes together fairly quickly. Not an inexpensive dish to make. Especially since it was originally considered peasant food. But how many people these days have ducks living in their backyard, or back bacon or duck fat, etc., just lying around? Not this couple, that’s for sure. And cannellini beans don’t grow on trees here either. So, many of the ingredients for this recipe must be purchased at a premium.

But for a special occasion, this is just the perfect comfort food to serve your family and friends. On that happy note – peace and love to all.

1 lb. dried cannellini or cassoulet beans, rinsed

chicken stock (preferably homemade – recipe below)

8 garlic cloves, sliced

1 c. diced onion

4 bay leaves

2 duck breasts patted dry with paper towels and the skin scored

6 oz. back bacon (unsmoked if possible) cut into ¾-inch cubes (sometimes referred to as “fat back”)  

2-3 bone-less, skinless chicken thighs

½ lb. garlic sausage like Kielbasa or a French style, unsmoked garlic sausage, cut into 1-inch pieces on the diagonal

duck fat, if needed

kosher salt, if needed

freshly ground black pepper (quite a bit)

Day 1:

In a Dutch oven, cover beans with 1 quart chicken stock. Add the garlic, onion, and bay leaves. Cover and refrigerate overnight.

Day 2:

Remove beans from fridge. Add 2 cups of chicken stock and bring to a boil, reduce heat, and simmer until the beans are tender. (This could take a couple, three hours, so plan ahead.) Keep adding chicken stock as required.

While the beans are cooking, place the duck breasts, skin side down in a cold frying pan. Slowly fry the duck breasts over medium heat until the fat is rendered, and the skin is crispy. Flip and brown the second side. Remove from pan (keeping the pan on your stove) and place the duck breasts in an oven proof pan and bake in a pre-heated 350-degree oven only until the internal temperature reaches 125-degrees. Remove from oven and set aside. Pour any duck fat remaining in pan in with the beans. (You can even deglaze the pan with a bit of chicken stock and throw that in with the beans too. The more flavor base the better.) When cool, slice the duck breasts into thin strips.

While the duck is in the oven, cook the back bacon until crispy in the same pan you used to cook the duck. Remove from pan and set aside.

Add the chicken thighs to the same pan and cook until golden brown on both sides. Remove from pan and set aside. When cool cut into small pieces.

Next brown the sausage, adding more duck fat as needed. When browned, remove from pan. Set aside until needed.

Deglaze the pan with chicken stock and add the liquid plus brown bits to the pot of beans along with all the pieces of meat except the duck. Add stock as needed for desired consistency. Cook until the beans are tender. Taste and add salt if necessary and black pepper.

To serve, scoop the beans and meat into large flat soup bowls. Top with duck, skin side up so that it stays crispy. Serve with garlic bread or any toasted chewy bread.

Please note: This cassoulet can be served as a thick stew or as a soup. It all depends on how much stock you add to tenderize the beans. Either way, you are in for a treat.

CHICKEN OR TURKEY STOCK*

4 lbs. chicken or turkey parts, pieces, giblets, and bones

1 onion, roughly chopped

1 leek, white and green part, roughly chopped

2 carrots, cut into 1-inch sections

2 celery ribs, plus leaves, cut into 1-inch pieces

2 garlic cloves

1 bay leaf

3 T. fresh parsley

1 tsp. dried thyme

6 peppercorns

3 qt. water

Spread the chicken or turkey bones, etc. on one very large or 2 smaller rimmed baking pans. Bake in a pre-heated 400-degree oven for 1 hour or until the chicken or turkey is well browned. Remove from oven and place the meat in a large, covered Dutch oven and pan.

Pour a small amount of water in the pan(s) and let sit for several minutes. Then using a sturdy spatula, lift all the browned bits off the bottom, along with the water, and add to the pot with meat. Then add all the remaining ingredients. Bring to a boil, cover, reduce heat, and simmer for at least 3 hours.  

When ready to use or store for future use, remove from heat and let cool for about 30 minutes. Then strain the liquid into a container. Discard all the meat and veggies. If you aren’t going to use the stock immediately, place covered in your refrigerator. Before using, if desired, remove the fat that has formed on the surface.

Use in any recipe calling for stock or broth**.

*Stock is a rich, savory liquid prepared by simmering bones (and in my recipe – flesh) and vegetables in water for hours with herbs and spices until the flavor is extracted. Stock derives its flavor primarily from protein, not from heavy sodium. As a result, stock is usually healthier than broth and delivers a richer mouth feel and deeper flavor than broth.

**Broth, on the other hand, usually contains flesh (no bones) plus a lot of salt. It can be used any time stock is listed as an ingredient. But be aware that it might be quite salty. So, plan to adjust your recipe accordingly if you are using broth rather than stock.

SWEET AND SOUR CHICKEN OVER RICE

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This is a takeoff of one of the first recipes I posted when I started this blog back in January of 2013. In fact, I posted Sweet and Sour Chicken Wings on January 11, 2013. And the reason I posted that recipe so early on, was because it has remained to this day, one of my very favorite ways to enjoy chicken.

Now having confessed that this is a favorite chicken recipe, you need to also know that I rarely fix this recipe. Because, well, before you read any further, look at the list of ingredients.

Not that this recipe contains a long list of specialty ingredients or anything like that. Nothing could be further from the fact of the matter. It’s just the few ingredients themselves that cause me not to make this dish more frequently. Because I should not eat butter, soy sauce, and brown sugar in this quantity on a regular basis. And white rice? Definitely a no-no! Anyone with half a brain knows that! However, occasionally I throw caution to the wind. And last night’s dinner was just one such time. And I enjoyed EVERY SINFULL MOUTHFUL. OMG, if someone told me this recipe had been sent to mankind by a loving deity, I would buy right into their theory without even a backward glance.

And since we are the subject of loving deities, the night before last as we were driving home from a delightful evening of music and food at the Hosts and Regulars JazzVox December get-together, Andy put on one of my favorite CDs. (Well actually he used Spotify, but you know what I mean.) It was a CD by the Austin Lounge Lizards. And the song that brought me a bit of relief from my worry about our present world situation, was recorded on their 2006 album “The Drugs I need”. It’s entitled “We’ve Been Through Some Crappy Times Before”.

So, for your reading pleasure, I give you the lyrics that lifted my spirits, eased my worries, and made me laugh out loud. (Along with the other songs on the album of course!)

WE’VE BEEN THROUGH SOME CRAPPY TIMES BEFORE

You say the last election didn’t turn out like you planned.
You’re feeling blue and clueless, you just don’t understand.
You’re sad, sulky, sullen, moping and morose.
You’re woefully weak and weary, semi-comatose.
You stare at your computer screen devoid of any joy and hope.
You’re so depressed, you can’t get dressed, your noose is up a rope.
Just remind yourself, when you can’t stand it any more:
That we’ve been through some crappy times before

We’ve been though some crappy times before.

Slavery, unbridled knavery and the civil war.

Don’t stop caring, stop despairing, get up off the floor.

Because we’ve been through some crappy times before.

Intolerable intolerance has swept across the land.
The gospel thumping homophobes have got the upper hand.
They are peeping though the windows and they are creeping through the door.
But we’ve been through some crappy times before.

We’ve been through some crappy times before.

McCarthyism, Prohibition, and the World Wars.
We’re up a the creek, the boat is leaking, still we will reach the shore.
But we’ve been through some crappy times before.

We hear reassurances that everything is fine.
It’s been a while since we were a canary in this mine.
When you think it’s really bad, it gets a little worse.
But keep on looking forward, though we’re going in reverse.

We shout out that the emperor is not wearing any clothes.
He lies so much that you could hang your laundry from his nose.
The fox is in the hen house and the wolf is at the door.
But we’ve been thought some crappy times before.

We have been thought crappy times before.
Indiscretion, floods, Depression, Vietnam and more.
The sun has set but don’t forget another day is in store.
Because we’ve been thought some crappy times before.
Yes, we’ve been though some crappy times before.

Well, I hope that brought you too a little relief from any worries you might have about the state of the world. (And to think the song was written when politicians were still semi-civil to each other! And we all still believed they were on our side!) We must all remember that the human race has a long history of seemingly unsurvivable situations. And yet, somehow, we have managed to persevere. And one of the best ways I know to stay sane is through laughter.

So, if you too enjoy a bit of humor, may I recommend the Austin Lounge Lizards. They are not only fine musicians but have an irreverent bent that I find not only funny, but very refreshing. Kind of like The Capitol Steps, Victor Borge, Flanders and Swann, and Tom Lehrer. All of whom are greatly adored by Mr. C. and me. But back to the real reason for this post.

If you ever want to serve your family or friends the very definition of a guilty pleasure, serve them this dish or the original – Sweet and Sour Chicken Wings. And to make this dish even more appetizing to every tired cook in America, it’s bloody easy to make! But I promise you that you will never forgive me for introducing you to either of these dishes. Because I am positive you too will become addicted. But I’m strong. I can take the pressure. But if you must, feel free to take me out of your will.

And as always peace and love to all.

½ c. (1 stick) unsalted butter

½ c. soy sauce

1 c. brown sugar

¾ c. orange juice

1 T. dry mustard

1-1½ lb. boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

Melt the butter in a wide frying pan or electric fry pan. Stir in the soy sauce, brown sugar, orange juice, and dry mustard. Bring to a boil. Reduce heat and let burble for about 10 minutes.

Add the chicken pieces and simmer uncovered for 30-40 minutes or until the sauce is thick. (Towards the end of the cooking time, it is very easy to burn the chicken. So, keep a close eye on the sauce. You want it thick but not burnt.)

Serve over white rice. (OK, brown rice is fine, but white rice is better.) Sunomono (an easy Japanese cucumber salad) (recipe on site) is a wonderful accompaniment.

SAVORY CHICKEN VEGETABLE POT PIE

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Before I put the crust on top

After the pot pie is baked

Comfort food. Oh, how I love comfort food. And if there is anything as comforting as a big old bowl of homemade soup, then it would have to be pot pie. And OK, I know! I already have several pot pie recipes on this site. But darn, I like experimenting with new flavor combinations and I love pot pies. So, when deciding to serve pot pie the other evening, I just had to play mad scientist again. And what I came up with turned out to be pretty darn good. Thus, the fact that I am sharing the recipe with you.

If you only knew how many recipes, I don’t share with you. Because like all creative cooks, some recipes you think might work, actually do work. Others are so wrong you wonder what you were thinking. Or perhaps what you were smoking? (I don’t smoke anything, so that isn’t ever going to be my excuse.) But rest assured, I have made every recipe you find on this site. And enjoyed it. Except for most of the drink recipes Mr. C. comes up with and wishes me to share with you. Because in the wide world of adult beverages, my taste buds are terribly particular. Some might even go so far as to call my taste buds plebian when it comes to alcohol. (I’m fine with that BTW!) Because unless it’s a Tanqueray martini, one of Mr. Cs Margaritas, a gin gimlet, or an ice-cold IPA in a frosted glass, I’m usually not interested. But for most adults, a wide variety of drink recipes from which to choose is especially delightful. And Mr. C. is a very good mixologist. So, all the drink recipes on this site are wonderful too (or so I’ve been told) and have the Andy Carr seal of approval. (I do also love wine and would happily partake, except that as I have gotten older, wine no longer seems to like me! Grrrrrr)   

So, now that you know all about my drinking habits and that I am a true comfort food lover, I hope you enjoy this recipe for pot pie. It’s a bit time consuming to prepare, but well worth the effort.

Peace and love to all.

For the filling:

1½ c. chicken broth

1 lg. bone-in chicken breast

1 bay leaf

2 fresh sage leaves or a tiny pinch ground sage

¼ c. (½ stick) unsalted butter, divided

½ med. onion, chopped

½ c. diced carrot  

½ c. diced celery

½ c. diced zucchini

½ tsp. seasoned salt

freshly ground black pepper

2 tsp. dried thyme leaves

1 tsp. finely chopped fresh parsley

½ tsp. finely chopped rosemary

pinch granulated garlic

¼ c. dry white wine  

¼ c. all-purpose flour

2 T. half & half, or more as needed

¾ c. frozen peas

¾ c. frozen corn

Pour the chicken broth into a small pan. Add the chicken breast, bay leaf, and sage leaves. Bring to a boil, reduce heat, cover, and cook just until the chicken is completely cooked. Remove the chicken and set aside to cool. Cut away from the bone and into small dice when cool. Save the broth.

After removing the bay leaf and sage leaves from the cooking broth, add the seasoned salt, black pepper, thyme, parsley, rosemary, and granulated garlic. Cover the pan and let simmer gently over low heat.    

Melt 2 tablespoons of the butter in the large frying pan over medium heat. Add the onion, carrot, and celery; cook and stir for 5-7 minutes or until the carrot is crisp tender. Add the zucchini; cook and stir for 1 minute. Add wine to skillet; bring to boil. Transfer the veggies and any remaining liquid into a small bowl and set aside. (If you have already cut up the chicken, you can add the veggies to the same bowl.) Don’t wash the fry pan.

Melt the remaining 2 tablespoons of butter in the frying pan over medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended.

Reduce heat to medium-low; cook and stir for about 3 minutes. Immediately add 1 cup of the broth, whisking until the chicken pot pie filling mixture is smooth. Whisk in remaining broth and half & half. Whisking constantly, bring to boil over medium-high heat and boil 1 minute or until sauce is thick. Taste and adjust seasoning. Stir in the diced cooked chicken, veggie mixture, peas, and corn. If the sauce seems too thick, stir in a bit more half & half.   

Fill 3 (5-inch wide and 2½-inch deep) Corning Ware French White casserole dishes or baking dishes of choice.  

For the Crust:

1¼ c. unbleached all-purpose flour, fluffed

½ tsp. kosher salt

½ c. (1 stick) cold unsalted butter, diced

2-4 T. ice water (I used 3 tablespoons)

Combine the flour and salt in your food processor. Pulse once to mix. Add the butter and process until it resembles coarse crumbs. Add 2 tablespoons of water and pulse the mixture for a few seconds. If you find your mixture is too dry, you can add more water, one teaspoon at a time. 

Turn the dough out onto a lightly floured surface. Divide dough into thirds. Roll out each piece of dough into about a 6½-inch circle or circles about 1½-inches wider than the top of the baking dishes you will be using. (This will allow dough to hang over the sides of the baking dish).

Place the pie crusts on top of the filled dishes and cut at least 4 slits in the pastry. (Make sure the slits go completely through the pastry allowing steam to escape.) Place the baking dishes on a baking sheet. (In case any of the filling manages to escape!)  

Bake the potpies in a preheated 425-degree oven for 35 to 40 minutes or until the filling bubbles and the crust edges turn golden. (If you look at the pot pies about 20 minutes into the baking time and find that the crust edges are getting dark, cover with thin strips of aluminum foil for the last part of the baking.)

Serve hot out of the oven.