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

HAM HOCK AND NAVY BEAN SOUP WITH FENNEL 

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And yes, I make soup frequently. Because – I love soup. It’s easy to prepare, most of the time includes lots of veggie action, and it tastes good. And during the fall and winter months, soup is a comfort. For me it’s a reminder of how lucky I am to be warm and cozy in my own home. And to my mind, soup should be the poster child for comfort food. And you know how I feel about comfort food! Thus – I make soup all the time. Luckily Mr. C. loves soup as much as I do. Otherwise, he’d be on his own for dinner because I’d be serving soup anyway! Of course, you know that’s not true. But it makes for a good story. And it serves as an affirmation of how much I really do love a big old bowl of really good soup. And there in lies the heart of this harangue. I only like soup when it is delicious. And usually that means – homemade. (Or made in a fine restaurant.) And I know. I’m picky. But I’m sorry folks, a bowl of soup that comes from a can, just doesn’t make it for me.

First of all, canned soup is usually too salty. Then, for what you get, it’s expensive. If there is any meat, in a soup that calls itself chicken noodle soup for example, any of us would be hard pressed to find more than just a smidgen of chicken. So, what would we be paying for? I rest my case. (And yes, I know, convenience is worth something.)

Actually, I really shouldn’t be preaching to the choir in the defense of homemade soup. Because if you weren’t into homemade soup in the first place, you wouldn’t even be reading this diatribe!   

Anyway, all blather aside, I truly believe you would find this soup easy to prepare and ever so delicious. Absolutely perfect for a grey, Pacific Northwest dinner. (Or anywhere else for that matter!)

Peace and love to all.

1 T. extra virgin olive oil,

½ lg. onion, chopped

2 carrots, chopped

4 celery ribs plus leaves, thinly sliced

1 lg. fennel bulb, diced

4 lg. cloves garlic, finely minced

½ c. dry white wine

6 c. chicken broth (or 6 c. water and 2 T. chicken base)

1 (8-oz.) can tomato sauce

½ tsp. seasoned salt

freshly ground black pepper

2 tsp. fennel seeds

¼ tsp. dried thyme leaves

4-6 crushed red pepper flakes

1 bay leaf

1 smoked ham hock

1⅓ c. small navy beans, rinsed

2 c. thinly sliced baby spinach

Heat olive oil in a large, covered soup pan or Dutch oven. Add the onion, carrots, celery, and fennel bulb. Sauté only until onion starts to soften. Add the garlic and cook for 1 minute.

Add the wine and cook until any liquid has evaporated.

Add the chicken broth, tomato sauce, seasoned salt, pepper, fennel seeds, thyme, crushed red pepper flakes, bay leaf, ham hock, and navy beans. Bring to a boil, reduce heat, cover, and gently simmer until the beans are soft, about 2 hours. After about 90 minutes, remove the ham hock, let cool, and separate the meat from the bone and fatty tissue. Chop or shred the meat and add it back to the pot.

When the beans are tender, add the spinach. Remove from heat. Taste and adjust seasoning. Discard bay leaf before serving.

Great accompanied by crusty baguette slices or Crostini. See recipe below.  

Please note: For this recipe, beans do not need to be pre-soaked.

CROSTINI

baguette or similar chewy long loaf of bread

extra-virgin olive oil

flaky or coarse sea salt

Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper for easy clean-up. 

Slice the bread on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9 minutes, until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.

CHICKEN ENCHILADA CASSEROLE  

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Oh, the siren call of a truly delicious casserole. And yes, I know that part of the definition of “siren call” includes “potentially harmful and dangerous”. And the kind of casseroles I am always drawn to, can be just that for me. Because I am always tempted to eat more casserole (like this one) than is healthy or required by my body to stave off starvation. And let’s face it. My aged body doesn’t need very much nourishment to keep it alive and healthy. But my mouth, has obviously decided to ignore the memo from my brain. Because my mouth keeps wanting more, more, more! So, my common sense is often driven to intercede in my brain’s defense. Which is quite a difficult thing for it to do, as some of you might attest. But, whenever possible, I allow my common sense to prevail. And it absolutely must take over when I am sitting at dinner with a big old pan of this kind of casserole beckoning me to have seconds a mere 6 feet from where I am dining. It isn’t fair, but then, what in life is?!

So, I guess what I am trying to relate, is that this is a very tasty casserole. And quite easy to prepare. And the kind of casserole that everyone in your family will enjoy. And I know that some people have an aversion to casseroles. What’s with that? It’s got to be a holdover from when they were children and forced to eat a dry tuna casserole. (Like the one my mother used to make.) To these people I say – GET OVER IT! Times change, recipes change, and when made correctly, casseroles can be fantastic. And this is a good one to prove that point!

So, even if you have a family member who is casserole resistant, make one anyway. This person will soon learn that a good casserole is a joy and a delight! I’ve got broad shoulders. Tell them, Patti made you do it.

Peace and love to all.

3 T. unsalted butter, divided

2 boneless, skinless chicken breasts, cut into small bite sized pieces

½ c. finely diced onion

2 T. unbleached all-purpose flour

2½ c. water

4-5 tsp. chicken base (I use Better Than Bouillon Chicken base)

12 regular size corn tortillas  

½ c. sour cream (Mexican sour cream is best)

¼ tsp. seasoned salt

freshly ground black pepper

1½ tsp. chili powder

1/8 tsp. cayenne

1 tsp. granulated garlic

⅓ c. diced roasted red peppers

4 oz. can diced green chilies (I use Hatch chilies)

2 c. grated sharp cheddar cheese

1 c. grated Monterey Jack or mozzarella cheese

Melt 2 tablespoons of the butter in a good-sized frying pan. Cook the chicken until still a bit of pink remains. Add the onion and cook for about 3 minutes. Using a slotted spoon, remove the chicken and onion to a small bowl.

Add the remaining 1 tablespoon butter to the pan. Add the flour and whisk together for about 3 minutes. Add the water and chicken base. (And of course, you can skip the water and chicken base and use chicken broth.) Bring to a boil, reduce heat, and let burble for a couple of minutes as the mixture thickens. Before adding the other ingredients, remove a half cup of the mixture and spread on the bottom of a lightly greased 9×13-inch casserole or Pyrex baking dish.

Then stir in the sour cream, seasoned salt, pepper, chili powder, cayenne, granulated garlic, roasted red peppers, green chilies, and chicken and onion mixture plus any residual juice.    

Next add 6 tortillas evenly distributed to the baking dish. Then spread the tortillas with half of the chicken mixture, and half of both kinds of grated cheese.

Repeat with the remaining 6 tortillas, remaining chicken mixture, and top with the remaining grated cheese.

Bake uncovered in a pre-heated 350-degree oven for 35-40 minutes or until bubbly.   

GROUND TURKEY AND MEXICAN CHORIZO FILLED GREEN PEPPERS, BURRITOS, AND TACOS  

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Stuffed Green Peppers

As promised, here is another recipe featuring Mexican chorizo. This recipe comes straight from our dear friend Jim. Who, BTW, is an amazing cook. And for anyone who has had the pleasure of dining at Jim and Margo’s home, you know of what I speak. You too are blessed. But enough pontificating. I don’t want Jim to get a swollen head. I just want you to know that I am not responsible for this marvelous recipe. I wish I were, but my mother always told me that honesty is the best policy. (Apparently, a lot of politicians never got that same directive from their mothers, but that’s a story for another time!)

Anyway, this versatile filling recipe is absolutely delicious and super easy to prepare. At first glance it looks like the recipe makes a big batch of filling. And guess what? It does! All’s the better as far as I’m concerned. Because this filling freezes beautifully. Besides, what kind of recipe calls for half a pound of ground meat? Ground meat doesn’t come in half pound packages. At least not in the grocery stores I frequent!

Anyway, just make this fabulous filling. Make stuffed peppers, or use it for terrific burritos or tacos, or any other dish that would profit from a spicy, meaty infusion of southwestern flavor. And lest I forget, this is a fairly healthy filling. Lots of veggie action happening and no starchy ingredients.  

So, again, thank you Jim for this terrific recipe. I made Stuffed Green Peppers last night for dinner, and this morning I made Breakfast Burritos. Absolute culinary bliss my friends.

As always, keep smiling. We aren’t out of the woods yet with covid. But we are moving towards the edge of the woods where the trees are further apart, the sun is breaking through, and that just might be a meadow further down the path.

Peace and love to all.

Ground Turkey and Mexican Chorizo Filling:

2 tsp. extra virgin olive oil

1 lb. ground turkey (part white and dark meat, if possible)

1 lb. bulk Mexican chorizo

1 onion, diced

3-4 celery ribs, diced

1 green pepper, diced

1 red pepper, diced

5-6 garlic cloves, minced

1 (28-oz,) can diced tomatoes (Italian are best)

3-4 T. chili powder

3-4 T. taco seasoning

freshly ground black pepper

¾-1 c. chopped fresh cilantro or 2-3 T. dried cilantro*

Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and chorizo. Fry the meat until cooked through and browned.

Add the onion, celery, green pepper, and red pepper. Cook until the veggies are softened, about 8 minutes. Stir in the garlic and cook for 1 minute.

Add the diced tomatoes, chili powder, taco seasoning, and black pepper. Cook, uncovered, for about 30 minutes to blend flavors and reduce the liquid. Remove from heat and add the cilantro. Taste and adjust seasoning.

*Dried cilantro doesn’t taste like fresh cilantro. Fresh cilantro has a strong lemony and slightly peppery flavor, which some people (like me) find to taste kind of soapy. In other words, fresh cilantro is not my favorite ingredient. I much prefer dried cilantro which has a weak cilantro flavor and is perfect in soups, stews, or any recipe that requires a bit of cooking time to blend flavors.

STUFFED GREEN PEPPERS

4 green peppers (or however many you need)

Ground Turkey and Mexican Chorizo filling

grated cheese (I use sharp cheddar or mozzarella)

Slice the green peppers in half, top to bottom. Carefully cut out the stem, then remove the membranes and seeds.   

Lightly grease a baking pan. Place the half peppers, cut side up in the pan and fill with the meat mixture. You will have extra filling. I suggest freezing it for tacos or burritos. (See recipes below.)   

Bake the peppers in a pre-heated 375-degree oven for 75-90 minutes or until the pepper are soft and starting to brown. (If the filling gets too brown during the baking process, cover with aluminum foil.) About 5 minutes before removing the peppers from the oven, liberally cover the tops with grated cheese.

Remove from oven and serve immediately.

BURRITOS*

tortillas (whole wheat or regular)

Ground Turkey and Mexican Chorizo filling

grated cheese

refried or whole pinto beans, opt.

shredded lettuce

finely diced tomato

sour cream

diced avocado

Stuff lightly warmed tortillas with filling, grated cheese, and a tiny bit of refried beans. Wrap and heat on high for 1 minute in your microwave. Serve lettuce, diced tomato, sour cream, and diced avocado on the side.

Note: I warm the tortillas just before wrapping because warming them makes them more pliable.

BREAKFAST BURRITOS*

tortillas (whole wheat or regular)

Ground Turkey and Mexican Chorizo filling

scrambled eggs

grated sharp cheddar cheese

chopped green onions

Stuff lightly warmed tortillas with filling, scrambled eggs, grated cheese, and chopped green onion. Wrap and heat on high for 1 minute in your microwave. Serve sprinkled with a bit more grated cheese and sour cream on the side.

Note: I warm the tortillas just before wrapping because warming them makes them more pliable.

TACOS*

taco shells

Ground Turkey and Mexican Chorizo filling

refried or whole pinto beans, opt.

grated cheese

shredded lettuce

finely diced tomato

diced avocado

sour cream

Place hot filling in shells. Serve with a variety of additives including refried beans, grated cheese, shredded lettuce, diced tomatoes, diced avocados, and sour cream.

*In my opinion, there is no need for salsa with these dishes. The salsa would just get in the way of the lovely flavor of the Ground Turkey and Mexican Chorizo filling.

    

UPPER CRUST LEFTOVER CHICKEN, TURKEY, OR CAPON POT PIE

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This is a recipe for individual pot pies with only an upper crust. And I know, I too love crust with a passion. But incipient old age has now proved, beyond a shadow of a doubt, that too much of a good thing is indeed NOT a good thing! So, with that in mind, I decided to make pot pies with our leftover baked capon, with moderation in all things foremost in mind. (Well, kinda sorta!)

So, forget a bottom crust, but save the day by topping the darling little quiches with a really delicious top crust.  

Now one of the joys of making your own crust, is that you can control the amount of fat in the dough. Well, there is no miserly fat content happenin’ in this crust recipe! There is plenty of fat to go around. (Hey, if I’m going to deny us a bottom crust, then the top crust, like I said above, has got to be fabulous!)

Then that leads to the filling. Although for some of us the crust is the star of the show, the filling must be equally delicious. So that when you take a bite that contains both filling and crust, your mind automatically goes to its happy place. And your mouth makes a smile that can only be interpreted by others as a sign of true bliss. Then you know – you’ve got a marriage of crust and filling not made in heaven, but in your very own kitchen.

So, don’t hesitate to make a pot pie from scratch. And I know, pot pies are not low calorie. But as an occasional treat, they are perfect. And yes, they take a bit of time to prepare. But the end product is so worth the effort.  

Peace and love to all.

For the Crust: This recipe makes enough crust to cover 4 (5-inch wide and 2½-inch deep) Corning Ware French white casserole dishes or a single 8-inch pie plate plus a bottom crust for a pie (or whatever)   

1 sm. egg

2 tsp. milk

2½ c. unbleached all-purpose flour

1 tsp. kosher salt

5 T. vegetable oil

½ c. (1 stick) cold unsalted butter, cut into small pieces 

7-8 T. ice water 

Whisk the egg and milk together in a small bowl. Set aside

Place the flour and salt in the bowl of your food processor. Pulse to combine. Add the oil and pulse until mixture resembles coarse crumbs. Toss in the butter. Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold its shape. The dough should be moist, but not wet and not crumbly.

Remove the dough onto a large sheet of plastic wrap. Use the plastic wrap to gather the dough into a disc shape, then wrap the dough tightly and press down on it firmly to compact it. Chill the dough in the refrigerator for 1-2 hours.

Remove from fridge and divide the dough in half. Re-wrap one of the halves for another purpose. Or store the dough in your freezer for up to 3-months. If you do freeze the dough, bring to room temperature before using.

With the remaining half disc, cut it into 4 even pie-shaped pieces. Then using your hands, make 4 balls, then roll each into a 7-inch circle.

Please note: If you prefer to make just a single large quiche, roll as much of the dough as needed to cover the entire diameter of a pie plate plus a 1-inch hangover. Set the 4 small crusts or single crust aside while you make your filling.

For the Filling:

2 T. unsalted butter

½ onion, chopped

¾ c. chopped celery

1 carrot, diced

2½ c. gravy, either leftover or made just for the occasion (see Gravy recipe below)

chicken base (I use Better Than Bouillon Chicken Base)

2 c. cooked veggies (green beans, peas, broccoli, mushrooms, etc.)

3-4 c. diced cooked chicken, turkey, or capon

Melt the butter in a medium sized pan. Add the onion, celery, and carrot and cook until the carrot is just becoming tender. Stir in the gravy, cooked veggies, and the diced chicken, turkey, or capon.

Scoop the filling evenly into the 4 small casserole dishes or single pie plate. Top with the dough which will hang over the edge(s). For the small casseroles, crimp the dough to fold over the side, pressing it a bit to make it stick. Brush the dough with the egg wash. Make 3-5 slits in the top. Place the pies on a rimmed baking sheet.

For a large quiche, top the filling with the crust. Crimp the edges. Brush the dough with the egg wash. Make 5-7 slits in the top.

Bake in a pre-heated 400-degree oven for 45-50 minutes or until the tops are nicely browned and the filling is bubbly. Remove from oven and let sit for 5-minutes before serving.  

Gravy:

2 T. unsalted butter

2 T. flour

2½ c. water

4-5 tsp. chicken base (I use Better Than Bouillon Chicken Base)

1 tsp. Kitchen Bouquet

freshly ground black pepper

1-2 tsp. cognac

Melt the butter in a small saucepan. Whisk in the flour. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in the water and chicken base. Let that burble for a few minutes too. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt! Taste the gravy. If you think it needs more depth of flavor, begin by adding another teaspoon of chicken base. Let it simmer for a couple of minutes and taste again. Repeat if needed. Just before using as called for in the pot pie recipe, taste the gravy and make any final adjustments to the seasoning. Stir in the cognac. (Don’t forget the cognac!)

DUTCH OVEN BAKED CAPON WITH LEMON, GARLIC, ROSEMARY, AND THYME

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So, why a capon you might ask. And I would totally understand. Because that is just what I asked Mr. C. when he returned from a grocery shopping expedition just before Christmas. A capon. Really? Why?! And his answer. “Because it was there and we had talked about it recently, and it seemed like a good idea.” Fine. I get it. We now have a capon in the freezer. Life is good.

But then, how in the heck should I go about cooking this oversized, male version of a chicken?! So, I did what I sometimes do when faced with this kind of situation. I procrastinated. I’m not proud of this lamentable tendency, but I’m not going to lose sleep over it either. (There are much worthier causes to feed my anxiety and keep me from a good night’s sleep!)  But finally, the time came to face this 7.58-pound frozen hunk of poultry. So, armed with 1 capon defrosting on my drainboard and a good bit of timidity, I went in search of a recipe.

Well, to be truthful, there aren’t that many recipes out there for baked capon. Of course, I could have used one of my recipes for baked chicken, and simply added more baking time to allow for the difference in weight. But frankly, after baking the capon, I realized that there is much more than a size difference between a chicken and a capon.

According to The Spruce Eats, “A capon is a special type of chicken created to make the meat more tender and less gamy. It is a rooster that has been castrated before reaching sexual maturity, which improves the quality of the meat; after that, it is fed a rich diet of milk or porridge. The lack of testosterone makes for a more tender, flavorful meat that is a delight compared to regular chicken. Unfortunately, in the United States today, it may be rare to see capon on a dinner menu or in the grocery store.

This poultry was once considered a luxury, and during the early part of the twentieth century, the capon was the chosen bird for Christmas feasts, especially for the wealthy. Working-class families saw capon as a rare treat because it was quite expensive.”

(And BTW – it still is. And at least in our immediate vicinity, capons are only available during the holidays.)

So, what to do? I simply took a bit from this recipe, and that recipe, and came up with the recipe you see below. And the meat was perfect. Tender, succulent, and tasty. Really tasty! I mean, how could it not be with all the herb, garlic, and lemon action going on. Truly delicious.

So, when you decide to bake a capon, I hope you find it to be as rewarding an experience as I did. The ease of preparation, the simplicity of ingredients (except the capon itself, of course), and the fantastic results make the effort completely worthwhile.

And for those of you who also have a predilection for using delaying tactics when faced with an unknown, take heart from my experience with baking a capon. If I hadn’t baked the capon, I never would have had the satisfaction of overcoming. And I think overcoming has never been given the respect it deserves. I overcame procrastination and my self-doubt about baking a capon. And I know, at a glance, both seem trivial. But when I add them to all the other minor achievements that make up my daily routine, like cleaning up after myself, or doing the laundry, calling a friend, or performing my almost daily exercise program, it leaves me feeling good about myself. And if I feel OK about me, then I can reflect my inner peace to my family, friends, and especially to Mr. C. And witness their comfort and happiness with me in their countenance. That, my friends, is the greatest feeling in the world!

Peace and love to all.  

1 T. vegetable oil

4 T. (½ stick) unsalted butter

5 cloves garlic – 3 minced, 2 halved

2 T. finely minced rosemary

1 lemon – zested, halved, and juiced (all parts will be used in this recipe)

2 tsp. kosher salt, plus more for seasoning the cavity

freshly ground black pepper

1 capon (7-8 lb.), giblets removed, then washed and dried thoroughly

½ onion, cut in 4 pieces

1 (3-inch) sprig fresh rosemary

3 (2-3 inch each) sprigs fresh thyme

Coat the bottom and sides of an enameled Dutch oven with the veggie oil. (I use my Le Creuset Dutch oven.) Set aside.

Preheat your oven to 475-degrees.

Melt the butter in your microwave. Stir in the minced garlic(3 cloves), minced rosemary, lemon zest, kosher salt, and black pepper. Set aside.

Season the cavity of the capon with salt and pepper. (Not too much.) Then stuff the bird with the zested and juiced lemon rind, 2 halved garlic cloves, onion pieces, sprig of fresh rosemary, and thyme sprigs. Place the capon in the prepared Dutch oven, breast side up.

Using your hands, spread the mixture liberally over every part of the chicken and under the breast skin. (Be careful not to tear the skin).

Tie the legs of the capon together tightly using kitchen twine. Pour reserved lemon juice over all.

Roast capon uncovered for 15 minutes at 475-degrees, then reduce heat to 350-degrees. Bake still uncovered for approximately 20 minutes per pound, or until internal temperature taken reaches 180-degrees in the thickest part of the thigh.  (About two and a quarter hours for a 7.5 lb. capon). The capon should be uncovered the entire time it cooks, unless it seems like it’s getting too brown. If so, place the lid ajar on the Dutch oven until the capon has fully cooked.

Remove from oven, remove the capon to a platter, and let it rest for at least 15 minutes before carving. Use the liquid left in the pan for gravy, if desired. See recipe below.

CAPON GRAVY WITH COGNAC

pan drippings from roasted capon

flour

chicken stock

1 tsp. Kitchen Bouquet

freshly ground black pepper

chicken base (I use Better Than Bouillon Chicken Base)

1-2 tsp. cognac

Skim off a bit of the fat. Whisk in enough flour to absorb the remaining fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in chicken stock until you reach the desired thickness. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt! Taste the gravy. If you think it needs more depth of flavor, begin by adding one teaspoon of chicken base and a small amount of chicken stock. Let it simmer for a couple of minutes and taste again. Repeat if needed.

Turn heat as low as possible and let the gravy gently simmer while you carve the capon. Whisk periodically. (You will probably need to add more stock during this time.) Also, after the capon is sliced and plated, don’t forget to add the accumulated juices on the platter to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

CREAMY LEFTOVER TURKEY AND WILD RICE SOUP

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OK, I don’t know about your household, but in this house my husband pays attention to what is in our freezer. Now I know that sounds strange, so allow me to elaborate.

We have a two-story house. The bottom level includes a two-car garage (including a second refrigerator/freezer combination), a work room, a storage room, a utility room (where the freezer lives), a big closet under the stairs, and a wine cellar. And most of the time, Mr. C. is the one who visits the basement on a regular basis. So, while he is downstairs doing “whatever”, I often ask him to bring up items from the freezer. And since we only have a stand-alone refrigerator in the kitchen, his visitations to our freezer is almost a daily occurrence. Therefore, Mr. C. knows what’s in our freezer much better than I. (We do have a stand-alone ice maker in our pantry adjacent to the kitchen, because, well, doing without a ready source for ice cubes would be inconceivable.)

So, yesterday morning, I mentioned that I had no idea what I was going to prepare for dinner. He hastily reminded me that there was one lone package of leftover turkey that probably should be used in the very near future. I had already been thinking of some kind of soup to serve for dinner, so I very sweetly asked him if he would retrieve the leftover turkey the next time he found a need to visit the basement. 

But I wasn’t quite in the mood for my regular standby Turkey Noodle Soup. (But I assure you, it is also a delicious way to use leftover turkey.) I was simply in the mood for something creamy. (When am I not in the mood for something creamy?) Anyway, I found this recipe (with a few adaptations by yours truly) on thefoodcharlatan.com site. And I must say, this is one of the best soups I have ever tasted. Absolutely delicious. And no, I am not going to wait to make this soup again until I have leftover turkey. I may actually buy a turkey breast next time I go to the grocery store just so that I have turkey meat available when I want to have this soup again for dinner. Like next week. It is just that good!

So, I hope you give this soup a try. It’s easy to prepare, includes every day ingredients, and is relatively inexpensive to produce. What more could you ask?

Peace and love and hot soup to all.

8 c. chicken broth, divided

½ c. wild rice*

pinch kosher salt

5 T. unsalted butter, room temperature, divided

1 lg. onion, chopped

1½ c. chopped celery (including leaves)

2 c. shredded carrot

3 garlic cloves, finely minced

1 tsp. seasoned salt

freshly ground black pepper

1 tsp. dried poultry seasoning

1 tsp. dried thyme

1 bay leaf

2-4 c. chopped leftover cooked turkey (a mixture of dark and white meat if possible)

3 T. unbleached all-purpose flour

¾ c. heavy cream, half & half, or even whole milk

2 T. fresh lemon juice

1 T. chopped fresh parsley, plus more for garnish

1½ tsp. finely chopped fresh sage

½ tsp. finely chopped fresh rosemary

In a small, covered saucepan, bring 2 cups of the chicken stock to a boil. Stir in the wild rice and pinch of salt. Reduce heat to low, cover the pan, and simmer for 55-60 minutes or until the rice is tender. Remove from heat and set aside.

Meanwhile, in a large stock pot, melt 2 tablespoons of the butter over medium heat. Add the onion and celery. Cook until the onion is translucent. Add the shredded carrot and garlic; cook for 1 minute. Then add the seasoned salt, black pepper, poultry seasoning, dried thyme, bay leaf, and remaining 6 cups of chicken stock.

Bring to a boil, reduce heat, and simmer for 30 minutes or until the shredded carrot is tender.

Add the turkey and cooked rice. Bring to a boil. While the soup comes to a boil, mush the remaining 3 tablespoons of butter together with the flour. Gradually stir the semi-Beurre manié** into the soup.

When the soup thickens a bit, add the heavy cream, lemon juice, parsley, sage, and rosemary. Bring back to a boil, remove from heat, taste, adjust seasoning, and discard the bay leaf.

Serve garnished with chopped parsley or herb(s) of choice.  

*Despite its name, wild rice is not rice at all. It is the seed of an aquatic grass like rice, but it is not directly related. Wild rice grows naturally in shallow freshwater marshes and along the shores of streams and lakes.  It is only referred to as “rice” because it looks and cooks like real rice. Wild Rice is rich in antioxidants and is considered a healthy option to white rice. The low calorie and high nutrient contents make wild rice a nutrient-dense food. It’s a very impressive source of minerals and a great plant-based protein source.  

**I call it semi-Beurre manié, because true Beurre manié is equal parts butter and flour. And for those who are unfamiliar with the term, Beurre manié (French “kneaded butter”) is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter, resulting in no nasty little flour lumps in your perfectly prepared soup or sauce. And as far as the butter part? Well, everything tastes better with a bit of butter.

  

LEFTOVER TURKEY À LA KING

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Let me begin by saying that Mr. C. loves leftovers. So, one of the benefits of cooking too much food for Thanksgiving is having just what he loves at his disposal. (Remember that word – disposal, because it’s going to be used again in this post, but in a very different context!)

But after the first meal of all things leftover, and even a second attempt to present him with yet another opportunity to enjoy all the delicious flavors that make Thanksgiving such a special occasion, his desire to eat anymore of the leftovers began to wane. And I could hardly stand to open the refrigerator. So, that meant that I had to figure out a better way to use up the leftovers. Thus, this recipe.

So, with 3 cups of shredded turkey to use in a dish that would hopefully be welcome, even if the name included “leftover turkey”, I came up with this recipe. But what to serve it over? That part came next.

So, I went online to find a drop biscuit recipe that didn’t require getting out the food processor or my stand mixer. (I’m still recovering from all the cooking I did for Thanksgiving, so the simpler the food prep for now, the better.) I found this recipe on the cookingclassy.com site and the biscuits turned out perfect for the intended purpose. Split in two, they weren’t smooth surfaced like so many of my biscuit recipes produce. (Which is perfect in most cases.) However, these biscuits had the perfect crumb to absorb the lovely gravy base that makes this àla King so delicious. And, best of all, the drop biscuits had been super easy to prepare.   

As for the leftover mashed potatoes, dressing, and corn pudding, well you remember that word I used above – disposal, that’s exactly where they ended up. Sometimes you just have to do what’s best for everyone concerned. And for my own sanity, not having the leftovers stare me down every time I opened the refrigerator, was a prudent move towards keeping me mentally healthy. Of course, the guilt is still there, but then, that’s another story for another time.

As always, keep staying healthy, keep making decisions that benefit not only yourself but those around you, and stay positive. Your positive outlook on life can be contagious. You never know who might need positive inspiration from time to time.

Peace and love to all.

¼ c. (½ stick) unsalted butter

½ c. minced onion  

¼ c. shredded carrot

¼ c. finely diced celery

2 garlic cloves, finely minced

¼ c. unbleached all-purpose flour

1 tsp. seasoned salt

freshly ground black pepper

¼ tsp. poultry seasoning 

1/8 tsp. dried thyme

¼ c. dry sherry

1½ c. turkey or chicken broth, or more as needed   

¾ c. whole milk

¼ c. heavy cream

2-3 c. diced turkey (and yes of course, you can used cooked chicken in place of turkey)

1 sm. (4-oz.) jar sliced pimento, well drained

½ c. frozen petite peas                                                

2 T. freshly chopped parsley

In a medium saucepan over medium heat, melt butter and sauté onion, carrot, and celery until tender, 3-5 minutes. Add the garlic and cook for 1 minute. Whisk in the flour, seasoned salt, pepper, poultry seasoning, and thyme and cook a minute or two. Add the dry sherry and let it evaporate for about 30 seconds.

Gradually whisk in the chicken broth, milk, and heavy cream. Cook until the mixture is thickened and bubbly. If too thick, add a bit more broth. Add the cooked turkey, drained pimento, frozen peas, and fresh parsley. Cook only until the chicken is hot. Taste and adjust seasoning.

Serve over halved biscuits, steamed rice, or mashed potatoes.

See recipe below for quick and easy Buttermilk Drop Biscuits.

BUTTERMILK DROP BISCUITS  

2 c. unbleached all-purpose flour, fluffed

2 tsp. baking powder

½ tsp. baking soda

1 tsp. granulated sugar

¾ tsp. kosher salt

½ c. (1 stick) unsalted butter, cut into small pieces

1 c. buttermilk

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

Place the butter in a medium sized microwave safe dish and heat until about ¾ of the way melted. Remove and stir to melt fully.

Pour the buttermilk in with the butter and whisk until mixture appears lumpy.

Pour the flour mixture into the buttermilk mixture and stir gently just until all the flour is incorporated.

Using a #16 ice cream scoop that has been coated with cooking spray, scoop the dough onto a parchment paper lined baking pan at least 1½-inches apart. If you don’t own a #16 ice cream scoop, spray a quarter cup round measuring cup with non-stick cooking spray. 

Bake in a pre-heated 475-degree oven until tops are golden brown and the internal temperature reaches 205 to 210-degrees, about 12 – 14 minutes. Remove from oven, split, and serve topped with plenty of the à la King.

LEMON AND GARLIC BAKED SPATCHCOCKED CORNISH GAME HEN

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On the rare occasions when I consider my kitchen “private enemy number one”, I become fixated on producing the easiest dish possible. And of course, because I know the Gods are probably having a field day watching my conundrum, they seem to take delight in instilling me with a burning desire for a savory meat dish. Which invariably takes a lot of prep time. Well, when this occurred a few days ago, I nixed their fun! I fixed this recipe!

I happened to have all the ingredients on hand. And this dish is super easy to prepare. And you could not ask for a more delicious and savory meat dish. (And I know. It’s not nice to fool Mother Nature or the Gods of “whatever”. And in all truth, I wasn’t trying to be duplicitous. But dang, when an old gal like me doesn’t feel like spending hours in the kitchen, she shouldn’t be needlessly tortured with a hankering for the type of dish that usually takes hours to prepare! That’s simply not fair! Anyway, that’s my story and I’m sticking to it!) But back to this recipe.

After the few minutes it took me to get the game hen in the oven, it occurred to me that maybe I should serve a little something with the game hen. But again, I wasn’t in the mood to go to any trouble. So, I whipped together a simple salad and baked a sweet potato. Done!   

So, the next time you are feeling less than inclined to spend a hunk of time in your kitchen, but still want to give the illusion of having spent quality time slaving away on someone else’s behalf, give this recipe a try. And to make things even easier on myself next time I make this dish, I plan to cut up some regular potatoes and a sweet potato, coat all the pieces with a bit of olive oil, and place the potato chunks right on the pan with the game hen. Then if I still have a tad bit of energy, I might slice up a couple of tomatoes, slather them with olive oil, splatter them with a bit of kosher salt and freshly ground pepper, and decorate the whole mess with basil chiffonade. (That will complete the illusion of time and effort spent.)  At which point, I will probably go sit down and read my book while the oven does the hard work. And no, you don’t have to wait to make this recipe until you are tired of your kitchen. Do make it any old time you want. You will be glad you did.

As always, live your life to the fullest. And if some days the “fullest” you feel you can tolerate is several hours spent reading a good book or listening to your favorite concertos or binge watching several seasons of Schitt’s Creek, then that is just fine. Everyone gets to define “fullest” their own way.   

Peace and love to all.

1 T. unsalted butter, room temp.

1 T. extra virgin olive oil 

1 tsp. dried parsley 

2 garlic cloves, minced

¼ tsp. lemon zest

2 tsp. lemon juice  

½ tsp. seasoned salt, plus more for sprinkling  

freshly ground black pepper

1 (24-oz.) Cornish game hen

In a small bowl, mix the butter, olive oil, parsley, garlic, lemon zest, lemon juice, seasoned salt, and black pepper together. Place the spatchcocked hen on a small, rimmed baking sheet.

Using your fingers, loosen the skin from the breast and legs/thighs and stuff all but 1 tablespoon of the lemon-herb butter under the skin. Rub the remaining butter over the top of the hen. Lightly sprinkle with seasoned salt.

Bake in a pre-heated 375-degree oven for 1 hour or until the skin is golden brown and the internal temperature in the thigh reaches 160-degrees.

Remove from oven and let rest for 10 minutes before serving.

To spatchcock a game hen:

Wash and dry the hen 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 hen, flip it over, then press down on the breast to open it out flat.

  

CHICKEN CACCIATORE WITH PARMESAN POLENTA

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The other day, much to my chagrin, I failed to find my recipe for Chicken Cacciatore on my blog. What!?!? Had it really been over 8 years since I made this delightful chicken dish? (You see, I started this blog in January 2013. And without fail, I always post any recipe worthy of my reader’s discerning palate. So, being reasonably bright, I deduced that I must not have prepared this amazing dish for a very long time.) Well – shame on me! Because there is nothing finer than a good cacciatore. And this recipe produces an outstanding cacciatore if I do say so myself!

This version is based on the recipe I conceived for my 2nd self-published cookbook which came out in 2009. I made a few changes to that recipe to bring the dish more in line with how we eat today. But it is still just a basic recipe for a truly yummy tomato-based chicken stew. I must admit that preparing this dish takes a bit of prep work, but most of the time required from start to finish involves your oven.         

While we were partaking of this dish a few nights ago, we were reacquainted with just how fond we are of this dish. And I realized that very few Italian restaurants feature cacciatore on their menu. And for the life of me, I can’t understand why that is. (Unless they too have forgotten just how wonderful it is.) Perhaps they consider cacciatore a comfort food and choose not to feature it in their upscale Italian dining establishment. But if that is the case, I must ask why that is. Because for me, a succulent piece of meat surrounded by a lovely herby tomato sauce and served over creamy polenta is about as trendy as it gets. And if restaurants still serve lasagna and spaghetti and meatballs, why would they feel that cacciatore wasn’t as appealing? I guess somewhere along the line I must have missed the article that revealed the reasoning. Either that, or I have completely lost touch with my Italian heritage and therefore no longer intuitively understand why certain Italian dishes are no longer popular. (Actually, I have no Italian ancestors, I just wish I did!)

So, for your culinary edification, and with full knowledge that this old gal doesn’t possess even a single Italian gene in her entire body, I offer my take on this centuries old Italian chicken dish. I hope you enjoy this dish as much as we do.   

As always, have fun in your kitchen. Try new dishes, but always keep your old favorites in mind. And don’t hesitate to change your sacred recipes to reflect how your tastes have changed. Or to make the dish healthier or easier to prepare. I mean really, you probably didn’t hesitate when deciding to change your appliances from avocado green to stainless steel. Or replace your old shag rug with hardwood flooring. So, why not bring your favorite recipes into the 21st century too. If I can do it, so can you!

Peace and love to all.

6-8 small boneless, skinless chicken thighs

kosher salt

freshly ground black pepper

3 T. extra virgin olive oil

1 med. white onion, chopped

4 garlic cloves, finely minced

1 red bell pepper, diced

10-12 med. sized button mushrooms, sliced

2 T. chopped fresh parsley

2 T. chopped fresh basil, plus more for garnish

1½ tsp. dried oregano

¼ tsp. dried thyme

1/8 tsp. crushed red pepper flakes

¾ c. dry white wine

1 (28-oz.) can diced or crushed tomatoes with juice

1 T. tomato paste

½ c. chicken broth

3 T. drained capers

grated Parmesan for table, opt.

Season chicken with salt and pepper. Heat the olive oil in a heavy, oven-proof, covered skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.

Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the red pepper, mushrooms, parsley, 2 tablespoons of the fresh basil, oregano, thyme, and crushed red pepper flakes. Cook for 5 minutes until vegetables begin to soften.

Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.

Add crushed tomatoes, tomato paste, chicken broth, and capers. Taste and adjust seasoning. Return chicken pieces to the skillet.

Cover the skillet and transfer to a pre-heated 350-degree oven. Cook for 50 minutes. Remove the lid and cook for an additional 30 minutes or until the sauce is thickened and the chicken is fork tender.

Remove from oven, sprinkle with remaining basil, and let sit a few minutes before serving. Great served over Parmesan Polenta. (See recipe below)

PARMESAN POLENTA

4 c. chicken broth

pinch sea salt

freshly ground black pepper

1 scant c. polenta (coarsely ground cornmeal) (not instant or fast cooking variety)

3 T. unsalted butter

½ c. freshly grated Parmigiano-Reggiano cheese

Bring broth, salt, and pepper to a boil in a medium-sized, covered saucepan. Whisk the dry polenta slowly into the boiling broth until all of the polenta is stirred in and no lumps remain.

Reduce heat to low and simmer, whisking continuously until polenta starts to thicken, about 5 minutes. (Polenta mixture should still be slightly liquid.) Cover and cook for 30 minutes, whisking every 7 minutes or so. (When polenta is too thick to whisk, stir with a wooden spoon.) Polenta is done when the texture is creamy, and the individual grains of ground corn are tender.

Remove from heat and gently stir in the butter until partially melted. Then add in the Parmigiano-Reggiano until the cheese too has melted.

Cover and let stand 5 minutes to thicken. Stir, then taste to see if additional salt or pepper is required.

Serve as a base for the Chicken Cacciatore or any saucy meat dish. Or serve it as is. It’s wonderful just plain too!

SAVORY BAKED SPATCHCOCKED CORNISH GAME HEN

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OK, we love Cornish game hens. And whereas, when we were younger, we could each easily polish off our own game hen, that is no longer the case. So, we now share a hen. (A 24-ounce hen that is. And yes, they come in smaller sizes!) And as much as I think a grilled game hen is lovely, I prefer to stick the darn thing in the oven and forget about it. So, I am always trying to find new and different ways to serve these rather affordable and succulent little beasties.

So, the other evening, for the first time ever, I decided to try my hand at spatchcocking. I’d heard about this method of insuring that every bit of the hen gets roasted evenly, but I had never tried it. For whatever reason. (Oh heck, I know the reason. I thought it would be much more difficult than it was and that I would make as much of a mess spatchcocking, as I do when I try to cutup a whole chicken. Which, unfortunately, I have never succeeded in doing, enough so, that you could identify it as chicken rather than mystery meat! But that’s a long, sad tale for another day!) Anyway, I managed to make short work of the job and was quite proud of myself. And the hen roasted beautifully. And I was so delighted to find that the skin (which is one of the best parts of a game hen) had browned and crisped up beautifully. Revelation! And I’ve got to say, for me there is no turning back! It’s spatchcocked game hens for me from now on. And yes, I have another wonderful recipe for game hens on this site. Rosemary, Lemon, and Garlic Roasted Cornish Game Hens. But you can bet your last turkey wish bone, that the next time I make that delightful recipe, there will have been some spatchcocking action going on before that baby reaches the oven! (I’m nothing if not flexible!)

So, if you too are a fan of Cornish game hens, and for the world I wouldn’t know why you wouldn’t be, then I suggest you give this recipe a try. And to learn how to spatchcock a game hen, go on-line. There are innumerable videos for you to watch presented by people who actually know what they’re doing! I leave you in their capable hands.

So, as always, leave your fears behind when you go into your kitchen. I remember taking a short cake decorating class many years ago. And the first thing our instructor said to us was “remember, frosting is an inanimate object, and you all are smart human beings.” (She was making a huge assumption when it came to this class attendee. But I was smart enough to catch her point.) Frosting, or any ingredient for that matter, is subject to the whims and wishes of the cook. In a cook’s capable hands, frosting can be spread beautifully, or if can look like a 5-year-old had fun alone in the kitchen. But her point was, so what if your first try isn’t successful, scrape the frosting off the cake and try again. You, the human, are in charge. I learned a lot that day from that fine instructor. But I still can’t cut up a chicken to save my soul!  

Peace and love to all.          

3 T. unsalted butter, room temperature

½ tsp. seasoned salt

freshly ground black pepper

1 clove garlic, finely minced

½ lemon, zested

1 tsp. minced fresh rosemary

½ tsp. minced fresh sage

½ tsp. fresh thyme leaves

1 (24-oz.) Cornish game hen, washed, dried and spatchcocked

In a small bowl, mix the butter, seasoned salt, pepper, garlic, lemon zest, rosemary, sage, and thyme together. Place the spatchcocked hen on a small, rimmed baking sheet.

Using your finger loosen the skin from the breast and legs/thighs and stuff all but 1 tablespoon of the lemon-herb butter under the skin. Rub the remaining butter over the top of the hen.

Bake in a pre-heated 375-degree oven for 1 hour or until the skin is golden brown and the internal temperature in the thigh reaches 160-degrees. Remove from the oven and let rest for 10 minutes before serving.