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

SAUTÉED CHICKEN WITH GRUYÈRE CHEESE, MUSHROOMS, AND WHITE WINE

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This is yet another chicken recipe that is quick and easy to prepare, making it a perfect dinner entrée after a hectic work or play day. And of course, it’s delicious. (Like I would post anything but a delicious recipe!)

But this is one of those recipes that works best when all the chopping, slicing, mincing, and assembling has been done in advance. In other words, get your act together and have all your ingredients prepped and in place before you start sautéing the chicken. (Hey, why not? You have to do it anyway. So why not get it over with before you actually fire up the burners and curse yourself for not heeding my warning to begin with?) Anyway……

The bones of this recipe come from the Food.com web site. And while I’m giving that site credit, I would like to get on my high horse (with a little help from a tall self-righteous attitude), and say what I really think about all the cooking sites out there in internet land. Thank you, thank you, THANK YOU! (Bet you didn’t see that one coming, did you?) There isn’t a recipe under the sun that can’t be found either by title or ingredient combination. There isn’t a cooking technique, gadget, or unique ingredient that can’t be ordered on-line and delivered directly to your home. There isn’t an excuse in the world for someone to rely on fast food or packaged, processed products to feed their family when every resource imaginable to provide a healthy and delicious meal is at their fingertips! (That’s the high horse part in case you were wondering!)

So to all of those wonderful sites out in internet land that provide great recipes, cooking techniques, and commentary on every aspect related to culinary endeavor, I salute you. And to the Food network (I’m now back on my high horse again), please bring back more love (good cooks/chefs and their sterling recipes) and less war (cupcake, chopped, etc). I personally want recipes, not entertainment. If I wanted to occupy my time watching and listening to suspense, drama, and a staged production, I would watch the news and read every word written about the candidates and their race to be in next years’ presidential election!

  • 2 boneless, skinless chicken breasts, halved lengthwise, then cut in two (8 pieces in all)
  • kosher salt
  • freshly ground black pepper
  • nutmeg
  • 3 T. butter
  • 8 medium sized button mushrooms, halved and thinly sliced
  • 2 small or 1 large shallot, finely minced
  • ½ c. dry white wine (I use Pinot Grigio)
  • ½ c. heavy cream
  • ¾ c. finely grated Gruyère cheese (you can use plain Swiss cheese, but a premium Swiss cheese is best)
  • dash paprika

Season one side of each piece of chicken with salt, pepper, and a light sprinkling of nutmeg. Melt the butter in a large, covered fry pan over medium-high heat. Add the chicken and sauté until both sides are slightly browned and the chicken is cooked through. (Do not overcook the chicken.) Remove from pan, tent with aluminum foil, and set aside. Add the mushrooms and shallot to the pan, reduce the heat, and sauté until the mushrooms are starting to brown and the shallot pieces have all but disappeared from sight. Stir in the white wine and simmer until the wine has all but evaporated. Whisk in the cream, Gruyère cheese, and the paprika. Cook for one minute. Adjust seasoning. Stir in the reserved chicken along with any pan juices; remove from heat, cover, and let sit for about 3 minutes.

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Great served over mashed potatoes with a side green veggie or a nice crisp green salad. And of course, some more of that wonderful Pinot Grigio you used in the dish itself!

CHICKEN MARENGO (CHICKEN IN A SAVORY WINE AND TOMATO SAUCE)

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Every once in awhile Mr. C. will be completing the New York Times cross word puzzle, and will run across (or down) an answer that by its clue he knows is a cooking term or dish. And if he doesn’t recognize the term or dish, he asks me to enlighten him since I am the self proclaimed resident expert on all things cuisine. Now sometimes I can answer with assurance, sometimes with a faint idea of what I’m talking about, but more often than not, I haven’t got a clue. So when Mr. C. recently asked me about marengo, I just stared at him and shrugged my shoulders. But of course, later that morning I had to look it up.

I discovered that Marengo is a town in Italy, and that maybe possibly Chicken Marengo was prepared for Napoleon by his personal chef after the French won the battle of Marengo on June 14, 1800. (Myth or legend, who knows?!) What I do know for sure however, is that Melissa d’Arabians recipe for Chicken Marengo, with a couple of minor adaptations on my part, is an absolutely delicious, easy to prepare, and healthy chicken dish. So who cares about the origin of the recipe even though both the French and the Italian claim it as their own creation. (Well of course they do!) And incidentally, there are about as many wildly different ingredients and ways to prepare this dish as there are Carter’s Little Liver Pills! (Actually since 1959 they have simply been called Carter’s Little Pills.) And yes, they are still being made and apparently sold. Or they wouldn’t keep making them, right??? But back to the variety of ingredients possible in a Chicken Marengo.

Some include poached or fried eggs (yikes), crayfish, Cognac, garlic, black olives, thyme, etc. The list is endless. But for my taste, this simple preparation is absolutely perfect. (And no I don’t care if Napoleon would have liked it or not!)

So do yourself a favor. First of all, don’t buy any Carter’s Little Liver Pills (talk about an expired pull date), but do prepare this amazing dish next time you want to feature chicken in a new and exciting way.

  • 2 large boneless, skinless chicken breasts, sliced lengthwise, and then pounded thin
  • kosher salt
  • freshly ground black pepper
  • ¼ c. all-purpose flour
  • 3-4 T. extra virgin olive oil
  • 1 medium sized sweet onion, sliced
  • ½ lb. button mushrooms, sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 2 T. tomato paste
  • ½ c. dry white wine
  • ½ c. beef broth (yes, beef broth)
  • 1 (14-oz.) can chopped tomatoes
  • 2 tsp. butter

Season the chicken with salt and pepper and lightly dredge in flour. In a large sauté pan, heat 3 tablespoons of the olive oil over medium-high heat and add the chicken. Brown on both sides, until lightly golden, about 3 minutes per side. Remove from the pan and set aside.

In the same pan, add another tablespoon of the olive oil, if needed, along with the onion, mushrooms, and pepper. Sauté until the veggies are almost soft, about 5 minutes. Stir in the tomato paste and cook for 2 minutes. Turn up the heat, and add the wine and let it reduce by about half. Add the beef broth and chopped tomatoes. Once the mixture begins to burble, reduce the heat, and cook for about 7-8 minutes. Add the reserved chicken and any accumulated juices and cook until the chicken is warmed through, about 2 minutes. Remove from heat and stir in the butter. Serve immediately. Great served over brown rice.

 

 

CHICKEN, SHRIMP, OR ROASTED VEGETABLES IN A CURRY MASALA SAUCE

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There really isn’t anything about Indian curry that I don’t like. And this curry dish, slightly altered from a recipe provided when I recently purchased a package of Aromatic Curry Masala at the Methow Masala shop in Winthrop, WA, is just about as good as an Indian style curry can get. It’s so delicious, that if I had been served this curry dish in a restaurant, I would have wanted to go back for more at my earliest convenience. The only changes I made to the original recipe were to replace tomato paste for diced tomatoes, use my own curry masala blend (the second time I made it), and add sour cream or yogurt right at the end. (Just makes the sauce a little creamier.)

Now if you happen to live near Winthrop, you can buy the curry blend any old time you want. But for those of us who would have to make a special trip, I went to all the trouble of working out what I believe to be an adequate Aromatic Curry Masala substitute. (BTW, Mr. C. loved both curries I made before writing this post. But he did admit that he liked the curry made with chicken better (curry number 1) than the curry I made with shrimp (curry number 2). No mention of the sauce flavor being any different when I used my own curry blend (curry number 2). Just that he preferred chicken curry over shrimp curry.

Now of course, many of you are not going to go to the bother of making your own curry masala powder. And believe me, if I still had 4 kids at home and worked full time, I wouldn’t be making my own curry powder either! But since my kids are grown and I am retired, I take no greater pleasure than trying my hand at what I call “seasoning blend mixology”. (I have kind of a spice and herb obsession if truth be known!) And if I do say so myself, my recipe below for Curry Masala Powder is darned good. But dear friends, even if you don’t have the time, energy, or interest in making your own curry powder, make this delicious dish anyway. Just use purchased curry powder. (There will be no points subtracted or shame attached to using a commercially produced curry powder. The only shame would be if you didn’t give this recipe a try when next you got a hankering for Indian food!)

So grind yourself up some curry powder (or start with purchased curry powder), steam up some rice (remember, brown rice is healthier for you than white rice), and prepare a chicken, shrimp, or roasted vegetable curry for your family in the near future. They will be delighted to have something new and exciting to eat for dinner. And you will have had a new adventure in the kitchen. And isn’t that the real reason many of us love to cook??

  • 1 tsp. cumin seed
  • 1 tsp. brown mustard seed
  • ¼ c. (½ stick) butter
  • 2 large onions, finely chopped
  • 5 lg. garlic cloves, finely minced
  • 1-inch piece of fresh ginger, finely minced
  • 3-4 T. Aromatic Curry Masala spice blend from Methow Masala or my version of Curry Masala Powder (see recipe below)
  • 1 tsp. kosher salt
  • ¼ c. tomato paste
  • 2-3 med. jalapeño chili peppers, seeds and veins removed, and finely minced
  • 4 c. (1 qt.) chicken or vegetable broth (or use 4 tsp. chicken or vegetable base and 4 c. water)
  • 6-8 boneless, skinless chicken thighs cut in bite sized pieces or 2 lb. large uncooked shrimp, peeled and deveined or 3 cups assorted roasted vegetables
  • ½-¾ c. sour cream or plain yogurt

Toast the cumin seeds and mustard seeds in a dry pan over medium heat until the aroma of the two spices is released. Set aside.

Melt the butter in a heavy covered pan. Add the onions and cook until they start to brown. Add the garlic and ginger and cook for one minute. Add the curry masala powder, salt, toasted cumin and mustard seeds, and the tomato paste. Let the mixture cook for about a minute. Whisk in the jalapeños and chicken broth and simmer uncovered for about 15 minutes. Add the chicken pieces and cook just until the chicken is no longer pink in the middle. If you are using shrimp, cook only until the shrimp turn light pink. If you are using roasted vegetables, add just long enough to heat through. Whisk in the sour cream or yogurt, adjust seasonings, cover, remove from heat, and let sit for 15 minutes. Serve over brown rice. And yes I know brown rice is not usually served with most curry dishes, but it’s healthy and we love it! If you must, you can serve the curry over basmati rice.

Also, since I know many of you are wondering – no this is not a recipe for a really spicy hot curry. The jalapeños truly add more flavor than heat, especially if you carefully remove the seeds and veins. Of course, there is a bit of heat, but I pride myself in not hurting anyone. So if you are super sensitive, you might want to use less jalapeños or none at all.

CURRY MASALA POWDER RECIPE

  • scant ½ c. coriander seeds
  • 2 T. fennel seeds
  • 2 T. cumin seeds
  • 1 T. black or brown mustard seeds
  • 1 tsp. black peppercorns
  • ½ tsp. fenugreek seeds
  • 2 tsp. crushed red pepper flakes
  • 2 tsp. ground cinnamon
  • 2 tsp. turmeric powder
  • 1 tsp. ground ginger
  • 1 tsp. ground cloves
  • 1/8 tsp. ground cardamom

In a small pan over low heat, individually dry roast the coriander seeds, fennel seeds, cumin seeds, mustard seeds, peppercorns, fenugreek seeds, and crushed red pepper until aromatic. Don’t hurry the process.

When each is toasted, remove to a bowl to cool. (And yes, it can be the same bowl.) When all of the spices are room temperature, whirl in a grinder until powdered. (It’s OK if there are still tiny chunks. If the chunks bother you, sieve the mixture before proceeding.) Add the ground cinnamon, turmeric, ginger, cloves, and cardamom. Store in an airtight container. Use in any of your favorite recipes calling for curry powder.

FYI: Internet source for dried herbs and spices www.myspicesage.com

I have always been more than satisfied with the price, delivery method (most of the time free delivery) and products I have received from this company.

BBQ CHICKEN WITH BOURBON BBQ SAUCE

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Ok, once you take a look at this recipe you are going to wonder if I have lost my mind thinking you would ever consider going through all the steps listed below just to prepare a simple thing like BBQ’d chicken. (You might even be wondering why I would ever construct a sentance like the one I just did!) In fact I would go so far as to say, you might even be calling me a lunatic right this very minute! (Wouldn’t be the first time, I’m sure!) But – if you did take the time and effort to make this wonderful chicken, you might actually forgive me both the recipe and the sentance structure. Because, if I do say so myself, this is just darn fine BBQ chicken. And yes I know, there are 4 steps (well 5 if you count making the BBQ sauce) and I understand that it looks like an all day process. But actually it’s not that bad, especially if you make the Dry Rub for Chicken and the Bourbon BBQ Sauce ahead of time. And really, the brine goes together in about 3 minutes.

Now granted, skinning the chicken pieces is about as much fun as cleaning the gutters of your home. But removing all those unnecessary fat calories should make you feel super virtuous. So take one for the team, give yourself some points for protecting your own and your loved ones arteries, and prepare to be amazed at how much skin and fat are actually on your average piece of chicken. It’s enough to almost put you off visiting Ezells or Colonel Chicken ever again! Almost! And yes, I know. You can simply buy boneless, skinless chicken pieces and call it good. But I truly believe that chicken pieces which still contain the bones God gave them at birth, remain juicier longer during their arduous adventure with heat, which in turn helps create a better finished product. (Good grief! Where are these sentences coming from today? Sometimes I even scare myself! Perhaps it was the BBQ chicken I ate yesterday?)

Anyway, don’t worry about me. Just have some fun and  invite your friends over for a BBQ. Serve them this chicken, along with a side of Old Fashioned Potato Salad, Vegetarian Baked Beans, some chunks of cold watermelon, and my Mocha Chocolate Cake with Sour Cream Frosting and you will have a happy crowd on your hands.

And in case you can’t figure out what constitutes the 5 steps mentioned above, allow me to list them for you:

1)      Brine the chicken pieces

2)      Dry rub the chicken pieces

3)      Bake the chicken pieces

4)      BBQ the chicken pieces

5)      Serve the chicken pieces with BBQ sauce

6)      Devour the chicken pieces (Oops. I guess there are actually 6 steps. And I a retired banker. Shame on me!)

Brine Ingredients:

  • 4 c. water
  • 1/3 c. white vinegar
  • 1/3 c. kosher salt
  • 1/3 c. brown sugar

16 or so pieces of chicken (I start with bone-in, skin-on chicken pieces – 3 breast halves – skinned and cut in two, 6 thighs – skin removed, and 4 drumsticks, most of the skin removed)

Brining Directions:

In a large plastic or glass container, whisk together the water, vinegar, salt, and brown sugar. Add the chicken and refrigerate for 1½ to 2 hours, but no longer.

Please note: If you don’t own a large glass or plastic container, line a metal pan with a garbage bag and pour the liquid in the bag along with the chicken pieces. Also, buy reasonably small pieces of chicken if at all possible. The smaller the pieces, the more delicious the final product.

Dry Rub for Chicken Ingredients:

  • 6 T. packed dark brown sugar
  • 2 T. regular paprika
  • 2 T. chili powder
  • 2 T. kosher salt
  • 1 T. smoked paprika
  • 1 T. granulated garlic
  • 1 T. onion powder
  • ½ tsp. dried thyme
  • coarsely ground black pepper

Dry Rub Directions:

Mix all ingredients together and store in an airtight container.

Putting it All Together:

Drain the chicken pieces and pat dry with paper towels. Place the pieces on sided baking sheets liberally coated with cooking spray. Generously coat each piece with the dry rub. Loosely tent the pan(s) with a piece or pieces of aluminum foil. Bake the chicken for 30-35 minutes in a pre-heated 350 degree oven or until the internal temperature of each piece reaches 160 degrees. Remove from oven and place pieces on your BBQ set at a fairly low temperature. BBQ each piece for about 3 minutes on each side. (Remember, the chicken is already done. All you are doing at this point is adding a little bit of smoky flavor and a couple of grill marks to each piece.) And lest you think I forgot about the BBQ sauce, I don’t add sauce while the pieces are on the grill. I have found that some people prefer just the flavor of the rub and don’t bother with the sauce, so I serve the sauce on the side. Once all the pieces have finished their short acquaintance with the grill, place them on a platter, loosely cover with foil, and serve them either warm or at room temperature.

Please note: if you don’t have a BBQ or just don’t want to go to the bother and mess, just serve the pieces straight out of the oven. You might want to remove the foil for the last few minutes to allow the spice rub to dry out a bit.

BOURBON BBQ SAUCE

  • ¼ c. butter
  • ¼ c. minced onion
  • 3 cloves garlic, minced
  • ¼ c. brown sugar
  • 2 tsp. whole grain mustard
  • 1 c. ketchup
  • 1/3 c. Worcestershire sauce
  • ¼ c. fresh lemon juice
  • ¼ tsp. hot sauce, or to taste
  • ¼ tsp. cayenne
  • 2 T. bourbon

Melt butter in a medium sized covered saucepan. Sauté onion until translucent; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for at least 30 minutes, stirring occasionally. Sauce should thicken some during cooking. Serve warm or at room temperature.

This recipe (at least the brining, dry rubbing, and baking part) is loosely based on the BBQ chicken recipe found on the Smitten Kitchen web site. (Great blog BTW.)

 

 

 

 

 

COQ AU VIN

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Coq au Vin (literally rooster with wine) is traditionally made with a capon (a castrated domestic cock fattened for eating). Now, I don’t know about your local grocery store, but I can tell you for certain that the meat department manager at our local store would laugh hysterically if I asked him to please cut up a capon for me. After he got his laughter under control, he’d probably ask me if I’d also like a slice of Pâté de Foie Gras. And then he’d undoubtedly have another good laugh at my expense!

And truly, who’s to blame him. Grocery stores only carry what they know their customers want. (I learned that in Economics 101!) So if there is no demand for a product like capons, the store isn’t going to carry them. Simple as that!

Allow me to tell you a true story involving our local market and kale.

We were unable to locate kale on one of our first trips to the local IGA after we moved into our new home on Camano Island. Finally I asked a young man who worked in produce if they were out of kale or were we just blind? He looked at us as if we had just inquired about the locally grown pineapples we had heard about. He then politely asked us “what is this thing called kale”? (Obviously the kid was a jazz lover!) We told him and he assured us that the store did not carry any such product. We went on our merry way, a little flabbergasted, but aware that we weren’t in Bellevue any more. (I knew then how Dorothy felt when she realized she was no longer in Kansas.) A few minutes later, still in the store but several isles away from produce, the young man came running up to us carrying a nice looking head of kale. I said to him, oh, you do carry kale after all. He said, well no not really. It’s only used to go under platters in the deli case! I looked at Mr. C, he looked at me, and we both said at the same time, but can’t you sell us a bunch? He said he’d be right back, and headed back to the produce manager. We followed him and we got our kale. And ever since, kale has been available to one and all.

So the moral of this story is – if there is a product you need that your market doesn’t carry, talk to them about it. Several items over the years that I have inquired about have mysteriously appeared on the shelves next thing I knew. The other moral of this story – unless you live near an upscale market that carries capons, make this dish with plain old chicken. You’re the only one that need know that the dish rightly should then be called “Poulet au Vin”.

(And no, I’m not going to mention capons to our meat department manager. He’s already frustrated with me because I couldn’t understand why the store didn’t carry French garlic sausages or salt pork needed for a cassoulet I was about to prepare.) Oh well, I need to pick my battles carefully. And capons are not worth fighting over. Duck breasts, on the other hand, are worth going to the mat over. Wish me duck, I mean wish me luck on that one!

Stay tuned for my cassoulet recipe.

  • ¼ c. extra virgin olive oil
  • 1 (3-4) lb. whole chicken*
  • kosher salt
  • freshly ground black pepper
  • 1/3 c. flour
  • 4 oz. thick meaty bacon, cut into 1/3rd-inch pieces
  • 2 stalks celery, diced
  • 1 medium sized onion, diced
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 lb. cremini or button mushrooms, quartered (actually half and half is great)
  • ¼ c. Cognac or brandy
  • 2 T. tomato paste
  • 1½ c. Gamay Beaujolais or Pinot Noir (from the Bourgogne (Burgundy) wine region in France)
  • 2 c. chicken stock or more as needed
  • 2 small bay leaves
  • 2 tsp. chopped fresh thyme
  • 4 oz. pearl onions (I use frozen)
  • 1 T. butter, room temperature, if needed
  • 1 T. flour, if needed
  • 2 T. chopped fresh parsley

*or 8 chicken pieces of your choice

Cut up the chicken. For this recipe use the legs, thighs, and breasts, each cut in half. Remove the skin and any excess fat. Reserve the back and wings for soup stock.

Pour the olive oil into a large, covered Dutch oven and bring to a medium-high heat. Pat the chicken pieces dry and sprinkle generously with salt and pepper. Place the flour in a zip lock bag, add the chicken, and shake until every piece is nicely floured. Carefully place the chicken in the hot oil. When the first side is a light golden brown, carefully flip and fry until it too is golden brown. Transfer the chicken pieces to a bowl and set aside.

Reduce the heat to medium and add the bacon. Fry the bacon until it is brown and crispy. Add the celery, onions, and carrots; cook until the veggies are starting to caramelize, about 10 minutes. Add the garlic and cook for 1 minute. Add the mushrooms and cook for 4 to 5 minutes. Remove the pot from the stove, add the Cognac, return pot to heat and stir until the Cognac has all but disappeared. Add the tomato paste, wine, chicken stock, bay leaves, and thyme; stir to combine. Adjust seasonings. Bring the mixture to a high simmer; reduce heat slightly and let burble uncovered for 10 minutes.

Add the legs and thighs; partially cover the pan; simmer for 20 minutes. After the legs and thighs have simmered for about 20 minutes, turn the pieces over and add the 4 breast pieces, plus any juices that have accumulated in the bowl. Check the level of liquid and add more chicken stock if the sauce appears dry. Partially cover the pan and simmer for another 15 minutes or until all the chicken pieces are thoroughly cooked.

Remove the chicken from the pan and discard the bay leaves. If the sauce is on the thin side, mash 1 tablespoon room temperature butter and 1 tablespoon flour together and gently stir into the sauce. Let burble at least 5 minutes. When the sauce is the perfect consistency, add the chicken pieces and pearl onions to the pot. Let simmer for 3-4 minutes. Adjust seasoning again and add parsley just before serving. Serve with egg noodles or mashed potatoes.

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ROSEMARY, LEMON, AND GARLIC ROASTED CORNISH GAME HENS

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In my humble opinion, the pairing* of lemon, rosemary, and garlic is one of the best smelling combinations when cooked together. If they don’t evoke the smell of the Mediterranean and send your olfactory organs to their happy place, I can’t imagine what would! (OK, maybe onions and bacon cooking together, or chocolate chip cookies baking; but you know what I mean. There are just some aromas that make you glad to be alive.)

And when you use this dynamic trio together with tasty, tender little game hens (or henlets as they are lovingly referred to at Chez Carr), you are bound to end up as happy and very contented diners.

So last evening I served these little darlings for the first time. I had been looking for a new way to bake “henlets” when I came across the gist of this recipe on the Allrecipes.com website. I of course changed a few things, but the main theme of the recipe remains the same.

So if you too need a new and delicious way to serve game hens, please give this recipe a try. Or if you happen to be a real estate agent, bake these in the oven at your next open house. There’s not a person alive that wouldn’t buy the house right there on the spot just for the wonderful smells alone!

*and yes I know that 3 items do not a pairing make. But the word “pairings” is just such the rage right now, I chose to use it anyway. So all you English teachers out there, save your key strokes. I really do know better. Honest!

  • 2 Cornish game hens, washed and thoroughly dried
  • kosher salt
  • freshly ground black pepper
  • 2 lemons, each cut into 4 wedges
  • 4 (6-inch) sprigs fresh rosemary, divided
  • 2 tablespoons olive oil, divided
  • 12 garlic cloves, peeled
  • 2/3 c. white wine, divided
  • 2/3 c. chicken broth, divided
  • 1-2 T. flour, opt.

Preheat oven to 450 degrees.

Liberally sprinkle the inside of each hen with salt and pepper. Squeeze 2 lemon wedges into each cavity; then add the squeezed lemon pieces, 1 sprig of rosemary bent in half, and 1 garlic clove. Rub the outside of the hens with 1 tablespoon of the olive oil and sprinkle with salt and pepper.

Arrange the hens in a roasting pan, (I use an old 9×13 metal baking pan) and place the remaining garlic cloves, lemon wedges, and rosemary sprigs around the hens. Add 1/3 cup of the white wine, and 1/3 cup of the chicken broth.

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Roast in the preheated 450 degree oven for 35 minutes. (Check after about 20 minutes to make sure there is still liquid in the bottom of the pan. If not, add about half of the liquid mixture referenced in the next paragraph.)

Meanwhile whisk together the remaining 1/3 cup wine, 1/3 cup chicken broth, and 1 tablespoon of oil. After the 35 minute baking time at 450 degrees, reduce the oven temperature to 350 degrees, remove the hens from the oven and bathe them with the wine/broth mixture. Place back in the oven and continue roasting for about 30-40 minutes longer, or until the hens are golden brown and the juices run clear. Baste with pan juices every 15 minutes.

When the hens are finished baking transfer them to a platter. Pour any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm.

Meanwhile pour the pan juices into a sauté pan, remove the lemon wedges and rosemary twigs, mash the roasted garlic cloves, and bring to a boil. Reduce heat and simmer until the liquid is reduced to a sauce consistency. (If the sauce appears greasy, whisk in the flour and about a half cup water to bring the sauce to desired consistency.) Adjust seasonings. Serve as a delicious drizzle over mashed or oven roasted potatoes.

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ASIAN CHICKEN NOODLE BOWL

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Yesterday it was kind of dreary outside. So I decided before the warm weather sets in (like that’s going to happen any time soon in the Puget Sound area), I would build some soup. But I wasn’t in the mood for a bean soup, or a creamy soup. I wanted more of a broth and vegetables kind of soup. I also had a few veggies that needed to be used, so I went on line to see what I could find.

What I found was a recipe from Kathleen Daelemans that looked delicious. I modified Kathleen’s recipe to better work for our tastes, and which not coincidentally included some of the veggies that were screaming at me from their refrigerator bin. I then added some other ingredients like tofu, spinach, and basil that I thought would work well in a noodle bowl. The recipe below is the result.

Now having just told you that Kathleen’s recipe looked delicious, I should explain why I made so many changes. First of all – that’s what I do! And if truth be told, I simply can’t help myself. That’s because I know what Mr. C and I like. And the knowing part just comes from eating together for so long and from experimenting with many, many dishes over the years. And because, first and foremost, most recipes for soups, stews, and the like are simply guidelines; wide open to be modified to suit your own tastes or to include ingredients you happen to have on hand. And my recipe below is no different from Kathleen’s recipe in that regard.

The amount of garlic or ginger, for example, can easily be changed. You happen to have carrots on hand; they can certainly be added. You hate pea pods; leave them out!

I guess what I am saying is that half the fun of cooking for me, and I suspect for you too, is the experimentation aspect. And you have to know, that if I can’t help myself from changing perfectly good recipes to suit my personal tastes, then I can’t expect you not to do the same.

So use my recipes following every ingredient and amount to the letter, or change any of my recipes to your heart’s content. Just do yourself a favor when you are making changes. Write the changes down as you go along. I can’t tell you how mad you are going to be at yourself if you create the perfect “whatever”, and then can’t repeat yourself because you have forgotten what you changed. And no, even if you think you are going to remember what you did, 3 months from now you aren’t going to remember. OK, if you’re only 23 you might remember. But if you are over 60, the chances are really slim. Heck, you might not even remember what day of the month it is, much less what changes you made to the original recipe. You really want to take that chance? I doubt that seriously. So simply have a pencil handy while you are building the dish and take notes as you go along. Someday you’ll thank me, I know you will. (I’m not going to hold my breath you realize. But I know some day I will hear from you with effusive words of thanks. It’s simply inevitable.)

  • 4 T. tamari (rich, naturally fermented soy sauce)
  • 2 T. shaohsing (Chinese rice wine) or mirin (Japanese sweet cooking wine)
  • 2 tsp. sesame oil, divided
  • 2 cloves garlic, minced
  • 1 T. minced fresh ginger
  • 2 tsp. sugar
  • 2 T. rice vinegar
  • freshly ground black pepper
  • ½ tsp. Sriracha, plus more for the table
  • 8 c. chicken broth
  • 5-6 button mushrooms, halved and then thinly sliced
  • 1 lb. boneless, skinless chicken breast meat, cut crosswise into thin strips
  • 4 c. chopped Napa cabbage
  • 1 c. chopped fresh spinach
  • 6-oz. rice noodles, cooked according to the package directions
  • ½ block firm or extra-firm tofu, cubed
  • ½ c. thinly sliced pea pods
  • ¼ – ½ c. chopped fresh basil or cilantro leaves
  • 6 green onions, thinly sliced on the bias
  • 1 lime, cut in wedges, opt.

Mix soy sauce, shaohsing, 1 teaspoon of the sesame oil, garlic, ginger, sugar, rice vinegar, pepper, and Sriracha in a small bowl. Heat the broth in a medium saucepan. Add the soy sauce mixture, the mushrooms, chicken, Napa cabbage, and spinach and bring to a boil. Reduce heat and simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings. Stir in the cooked noodles, tofu, and sliced pea pods. Scoop soup into large bowls and garnish with basil and green onions. Pass lime wedges and Sriracha at the table as “do it yourself” garnishes.

Please note: to make this a GF dish, use GF tamari

 

CHICKEN AND VEGETABLE PASTA IN A RICH PESTO SAUCE

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We recently had lunch at our good friends home here on Camano Island. Both Gene and Jane are excellent cooks so of course the lunch was wonderful. Gene made his favorite pasta dish and I just could not get enough. (I can’t remember now whether I went back for thirds, but I definitely went back for seconds!) Anyway, Gene and Jane invented this dish based on a sandwich. (I love it when people think outside the box.) So after lunch (or at least I think I waited till after lunch) I asked Gene, because he had made the pasta that day, if he would share his recipe. Later that afternoon I received the recipe via email. Now of course I had to do some messing with the recipe to fit my own cooking style. (I like to make my own sauces where Gene and Jane use a jarred sauce.) But the “bones” of the recipe are strictly Gene and Jane’s.

The pasta was so delicious, that I decided to serve it the very next Sunday for one of our JazzVox pre-concert meals. It was an instant success. Not only does this dish have a wonderful creamy tooth feel, the flavor is amazing. It is also just lovely to look at. All the colors of the veggies, and of course the trio of colors in the rotini, make for a fabulous presentation.

So if you want to find a way to get more veggies into your family without the able assistance of the jolly green giant, (an option I strongly considered when my own children were very young), I suggest you at least try this pasta first. (Having your children voluntarily eat their veggies is ever so much easier than hiring the giant to force feed veggies to your darling offspring. And then of course there’s always the worry that if the “giant” bumps his head on your kitchen ceiling, a lawsuit could ensue.)

Thanks again Gene and Jane for the lovely lunch and this wonderful recipe.

  • 4 T. extra virgin olive oil, divided
  • 3 medium carrots, cut into thin rounds
  • 1 large head broccoli, cut into bite sized chucks
  • ½ head cauliflower, cut into bite sized chucks
  • 1 medium sweet onion, chopped
  • kosher salt
  • freshly ground black pepper
  • 1 red bell pepper, cut into bite sized chucks
  • 8 oz. thinly sliced mushrooms
  • 2 garlic cloves, finely minced
  • 2 boneless chicken breasts, cut into bite sized pieces
  • 4 T. butter
  • ¼ c. flour
  • 2 c. half & half
  • 1 c. heavy cream
  • ½ tsp. kosher salt
  • fresh ground black pepper
  • 1 T. no-salt Mrs. Dash seasoning
  • 1-3 T. pesto (recipe below)
  • 1 c. grated Parmesan cheese, (or more to taste) plus Parmesan for passing at the table
  • 8 oz. tri-color rotini pasta*, cooked al dente and drained (reserve about a cup of pasta water before draining)

Heat 2 tablespoons of the olive oil in a very large sauté pan. Add the carrots, broccoli, cauliflower, onion and a small amount of salt and pepper. Cook the veggies until they are crisp tender. Add the red pepper, mushrooms, and garlic and cook for a couple of minutes. Remove the veggies to a bowl and set aside. Add the remaining olive oil to the pan and sauté the chicken just until done. Remove the chicken to the bowl with the veggies.

In the same pan, melt the butter and cook until it is light brown. Whisk in the flour and cook for a couple of minutes. Add the half & half, heavy cream, about a half teaspoon of salt, some pepper, and the Mrs. Dash seasoning. Bring to a boil, reduce heat and add pesto to taste. Add the cooked veggies and chicken. Remove from heat and add the Parmesan cheese and cooked pasta. (If the sauce does not seem creamy enough, add some of the reserved pasta water.) Adjust seasoning. Serve immediately with additional Parmesan cheese. Or, the pasta can be prepared ahead of time and refrigerated until needed. If you make this dish ahead, make certain all parts of the dish are cool before mixing them together and pouring them into a lightly buttered baking pan. This includes draining the pasta when it is al dente, and rinsing it under cold water to stop the cooking process. Then a couple hours before you want to serve the pasta, take it out of the refrigerator. Bake in a pre-heated 350 degree oven for about 30 minutes or only until it is hot. Do not over-bake.

*Remember: don’t cook your pasta until it is called for in the recipe. Do not cook it ahead and add to the other ingredients after it’s been sitting around for awhile. Not good form.

PESTO

  • 4 oz. (2 c. mashed down) fresh basil
  • ¾ c. (4-6 oz.) finely grated Parmesan cheese
  • 4 garlic cloves
  • 2 T. extra virgin olive oil

Combine all ingredients in a food processor. Whirl until well blended. Cover and refrigerate until needed.

 

GARAM MASALA BAKED CHICKEN

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We love East Indian food. And I know the main reason is because of the spices. And the spice mix – garam masala is one of our favorite spice combinations. So yesterday when I found myself with a couple of small packages of chicken in the freezer that really needed to be used, I thought of making a tandoori chicken or butter chicken for dinner. I went on line and found a couple of great recipes for said dishes. But of course, there always seem to be obstacles to my best laid plans, and this time was no different. Tandoori chicken requires a 24 hour marinating time, and butter chicken requires bite sized pieces of meat, neither of which I had available. So, never being one to let a little problem like time or ingredient get in my way when I am in the mood for a certain type of food, I decided to search under one of the ingredients that was common to both tandoori and butter chicken. (Besides the chicken itself, of course!) And that ingredient was “garam masala”.

After much research and nail biting, I stumbled upon Aida Mollenkamp’s recipe for Garam Masala Chicken with Roasted Vegetables and adjusted it to fit my needs.

So here ladies and gentlemen is my rendition (oops, that’s a musical term) – my take on Aida’s lovely recipe. It is easy to prepare and tastes like a million dollars. And best of all, Mr. C. absolutely loved this chicken at first bite. Love it when a plan comes together!

Recipes for Tandoori Chicken and Murgh Makhani (Butter Chicken) to follow within the next few weeks.

  • ¼ c. canola oil
  • 4 tsp. garam masala spice mix
  • 1 (2-inch) piece ginger, minced
  • 6 medium garlic cloves, minced
  • 2 tsp. kosher salt
  • freshly ground black pepper
  • 8 skinless, bone in pieces of chicken
  • ¼ c. plain yogurt or sour cream

In a medium sized bowl, mix together the canola oil, garam masala, ginger, garlic, salt, and pepper. Add the chicken, stir making sure every piece is thoroughly coated with the marinade. Refrigerate from 1-2 hours. Place the chicken in a 9 x 13-inch baking dish. (Save any marinade that remains in the bowl.) Bake in a pre-heated 400 degree oven for 30 minutes. Meanwhile add the yogurt to the remaining marinade. Set aside. Remove the chicken from the oven and lightly brush each piece with half of the yogurt/marinade mixture. Turn the chicken, and brush with remaining mixture. Bake an additional 15 minutes or until the chicken registers 165 degrees on an instant-read thermometer. (If you have a convection option on your oven, use convection heat for the last 15 minutes of baking time.) Let chicken rest at least 5 minutes before serving.

 

SPAGHETTI WITH TURKEY OR CHICKEN MEATBALLS IN MARINARA SAUCE (AKA HEALTHY SPAGHETTI AND MEATBALLS)

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You know, there are actually times when I just want to cook healthy. I know that shocks many of you because of my predisposition to use butter with alarming regularity. But never-the-less, it’s true! I can actually be as health conscious as the next gal. So when my “good conscience angel” wins over my “bad conscience devil”, I make a meal featuring a recipe like this one.

Now granted, there is nothing wrong with this recipe. In fact, I love both the meatballs and the marinara sauce. And truly, I am not going to feel cheated in the least when I eat this dish. It’s just that when I look at the recipe, I have trouble seeing beyond the fact that it just plain looks good for us and therefore is inherently going to taste like sawdust! (You know, it really is hard to teach old dogs new tricks. And this old dog is no exception!)

But you just have to trust me on this one. The sauce is truly delicious and the meatballs are tender and flavorful.

So next time your “angel” wins, build a batch of these meatballs and stir up a pot of this sauce. You are going to feel absolutely elated serving your family such a healthy dish. And maybe, just because you have shown yourself to be such an exemplary contributor to your families good health, your “angel” will forgive you a second glass of wine! Could happen!

  • ¼ c. finely ground uncooked oats or dried bread-crumbs (I prefer ground oats)
  • ¼ c. finely grated Parmesan cheese + plus more to pass at the table
  • 2 T. chopped fresh parsley, divided
  • 2 garlic cloves, minced
  • ¾ tsp. kosher salt
  • freshly ground black pepper
  • 1 egg
  • 2 T. milk
  • 16 to 20 oz. ground turkey or chicken meat
  • 2 tsp. extra virgin olive oil
  • 8-10 mushrooms, chopped
  • marinara sauce (see recipe below)
  • 6-8 oz. thin spaghetti, cooked al dente

Combine breadcrumbs, Parmesan, parsley, garlic, salt, pepper, egg, and milk in a medium large mixing bowl. Gently stir in ground turkey. (Mix only until combined. Do not over mix.) Form into 1-inch meatballs (I use a small ice cream scoop) and place on a lightly greased rimmed baking sheet. Bake meatballs in a pre-heated 350 degree oven for approximately 20 minutes or until meat is no longer pink.

Meanwhile pour olive oil into a medium sized sauce pan. Sauté mushrooms until tender. Add the marinara sauce and the meatballs. Serve over al dente spaghetti. Offer Parmesan at the table.

Marinara Sauce:

  • 2 T. extra-virgin olive oil
  • ½ c. chopped onion
  • 2 cloves garlic, chopped
  • 1 (28-oz.) can chopped or diced tomatoes (Italian tomatoes preferably)
  • 1 bay leaf
  • pinch crushed red pepper flakes
  • 1 tsp. dried oregano ( I use Mexican oregano)
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 3 T. chopped fresh basil leaves
  • 1-2 T. butter, optional

In a large covered sauce pan, heat the oil over medium high heat. Add the onion and sauté until soft and translucent, about 6 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, bay leaf, red pepper flakes, oregano, salt, and pepper. Stir to combine ingredients. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes. (Take the lid off part way if the sauce is too thin or allow to gently burble away until the sauce reaches your desired thickness.) Remove from heat, discard bay leaf, add the basil, and adjust seasoning. If the sauce tastes acidic, add butter 1 tablespoon at a time to round out the flavor.

Note: this is a very basic marinara sauce that can be used in a myriad of recipes. Leftover sauce freezes beautifully.