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

CHICKEN AND DUMPLING SOUP

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Whenever I think of my grandmother, I think about dumplings. In many regards she was not a very good cook. But that woman could make chicken and dumplings fit for a God. Maybe it was because she started with a home grown chicken that had just been butchered. So of course the chicken stew part was amazing. But what she did to create light as a feather dumplings will forever remain a secret. Which is truly sad. But Betty Crocker, bless her heart, taught me how to make dumplings that are almost as delicious as my grandmothers. So today I am going to share with you this wonderful, decades-old recipe for dumplings that are not gut bombs. (If you like the kind of dumplings that resemble thick chewy pasta you aren’t going to like these dumplings. Sorry.)

Over the years I have messed with this recipe a bit, but only when it comes to adding a different herb or two to compliment whatever dish I am preparing. And since this soup calls for thyme and parsley, I thought the dumplings should also contain this lovely combination of flavors.

And why soup to begin with you might ask. Well, in case you haven’t noticed, it’s cold outside. And when the weather turns chilly I immediately think comfort food. And if there is any dish more comforting than chicken soup, I’d be pleased to know your thoughts on the subject. But I had a problem to work out with this recipe.

I had never made a soup that was topped with dumplings. I had only topped stews with dumplings because you need a fairly thick broth to support the dumplings as they steam. So in working out this recipe, I thickened the chicken broth enough to allow the dumpling batter to remain on the surface.

So I hope you enjoy this tasty quint essential comfort food. It is absolutely perfect on a dark, cold, rainy day. And we in the Pacific Northwest get our fair share of days like that! So make soup. It’s a perfect defense against inclement weather. Plus it’s good for what ails you. (Whatever that means!) Enjoy

Soup:

4 T. (½ stick) unsalted butter  

2 lg. boneless skinless chicken breasts, cut into ½-inch cubes

1 sm. onion, chopped  

4 celery stalks plus leaves, thinly sliced

2 lg. carrots, diced

3 cloves garlic, minced

½ tsp. dry mustard

gently rounded ¼ tsp. dry thyme leaves   

2 bay leaves

½ tsp. kosher salt

freshly ground black pepper  

8 c. (2 qt.) chicken stock

6 T. all-purpose flour

¼ c. chopped parsley

½ c. frozen petite peas

In a large covered pan, melt the butter over medium heat. Add the cubed chicken and sauté until cooked through. Remove from pan and set aside.

Add onion, celery, and carrots to the pan. Cook for 8–10 minutes. Stir occasionally. Add the garlic and cook for a couple of minutes. (Don’t let the garlic get brown.)

Stir in the dry mustard, thyme, bay leaves, salt, and pepper. Let cook for about a minute.   Add the chicken stock. Bring to a boil. Cover the pan, lower the heat, and simmer the stock for 15 minutes. Remove bay leaf.

In a small bowl whisk the flour with a couple ladles of the broth making sure there are no lumps. Gently stir the slurry into the stock and allow to cook for several minutes or until thick and creamy. (It won’t be supper thick, just thick enough to support the dumpling batter.) Then stir in the parsley, peas, and cooked chicken. Adjust seasoning. Cook for about 3 minutes or until all the ingredients are hot and the soup is gently simmering.

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

Cook dumplings at a slow simmer for 10 minutes with pan uncovered. Then cover the pot and simmer for about 10 more minutes or until the dumplings are cooked through. (Make sure you don’t peek while the dumplings are cooking for the second 10 minutes. They need to steam in order to be nice and fluffy and lifting the lid will release the steam.) To check if the dumplings are ready, use a toothpick to test if the dumplings are cooked through. Then serve the soup immediately.

Please note: If you are lucky enough to have left-over baked chicken or turkey, use it. Just add the cooked meat when called for in the recipe.   

Dumplings:

1 egg

¼ c. plus 2 T. whole milk

2 T. veggie oil

1 c. all-purpose flour

1½ tsp. baking powder   

½ tsp. kosher salt

freshly ground black pepper

¼ tsp. dried thyme leaves  

1 T. finely chopped fresh parsley  

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

CHICKEN ENCHILADA SUIZAS CASSEROLE

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So, depending on whether or not you are trying to eat healthier, you are in for a treat with this recipe (slightly modified by yours truly) from the Joyful Healthy Eats site. And in case you have never enjoyed an enchilada suizas, you probably don’t know that most of the time the key ingredients are a various combination of butter, sour cream, heavy cream, crème fraiche, half & half, and cheese. Lots of cheese. (I mean really, what’s not to like?) But in this recipe, there is nary a mention of butter, sour cream, heavy cream, crème fraiche, or half & half. There is of course cheese in this recipe, but then how could it not contain cheese, since the very definition of suizas means Swiss and alludes to its copious use of cheese and other dairy products.

But, using only non-fat Greek yogurt along with both Mozzarella and Monterey Jack cheese, the total fat content in this recipe is far lower than in typical recipes for this amazing dish.

Also, layering the tortillas rather than rolling them up, reduces the amount of time it takes to prepare these enchiladas. And any time I can save time as well as calories, I say hurray to that!

So what you are left with is a delicious casserole filled with tender chicken pieces, tortillas and cheese that simply melt into the lovely green chili sauce. If it sounds delightful, you would not be wrong. This casserole is really, really amazing. And the best part. You don’t have to feel guilty eating it! Of course, it still has calories. But about half as many as most enchiladas suiza. And it’s gluten free. And isn’t that always special!

So do yourself a favor. Next time you want Mexican food, make it at home. Paired with my recent post for Mexican Black Beans, you have a healthy, nutritious, and delectable meal you can serve your family and friends that is every bit as good, if not considerably better than you can find in most Mexican restaurants.

Now, if you are the kind of person who doesn’t feel a Mexican meal is complete without rice, I have a great recipe for you to try that’s already on this site. And if you guessed that the recipe would be entitled Mexican Rice, give yourself a gold star. Just be for-warned. There are no tomatoes in my recipe. (Just throwing that out there so you won’t be surprised when you read the ingredient list.) I just don’t happen to like most tomato flavored rice recipes. So my recipe is completely different. (Pretty darn delicious too.) So give all three of these recipes a try. Throw a Mexican dinner for your family and friends. Just don’t forget the Guacamole and Margaritas. (And yes, I have recipes for them too. So make that – five new recipes to try.) But wait, there’s one more recipe you need to make for your family and friends – Tres Leche (Three Milks) Cake. (Actually there are even more Mexican recipes if you search under Mexican Food Recipes.) OK, I’m done now. You may be excused. Buen provecho.

Chicken:

2 boneless skinless chicken breasts

1 tsp. extra virgin olive oil

½ tsp. seasoned salt

freshly grated black pepper

¼ tsp. granulated garlic

¼ tsp. paprika

Place chicken breasts in an 8×8-inch baking pan. Pour on the olive oil. Using your hands, best tool in the kitchen BTW, massage the oil all over the chicken. Wash your hands and mix together the seasoned salt, pepper, granulated garlic, and paprika. Sprinkle the mixture evenly over both sides of the chicken.

Bake in a pre-heated 450 degree oven for 20-25 minutes or until the chicken is cooked through and no longer pink.  If you use an instant read thermometer to measure the temperature at the thickest part of the breast, it should read about 170 degrees. Remove from oven and allow to cool completely before dicing into small cubes. (Save the juices that have accumulated in the bottom of the pan as the chicken cools. You are going to add them to the sauce.)

Green Chili Sauce:

1 T. extra virgin olive oil

1 c. chopped yellow onion

2 garlic cloves, minced

¼ tsp. ground coriander

½ tsp. ground cumin

¼ tsp. kosher salt

freshly ground black pepper

4 c. (1 qt.) chicken stock

7-8 oz. canned diced green chilies

2 T. water

2 T. cornstarch

2/3 c. plain non-fat greek yogurt

Heat the oil in a large skillet. Add the onion. Sauté until translucent, about 3-4 minutes. Add the garlic and sauté for 30 seconds. Add the ground coriander, ground cumin, salt, and pepper. Stir in the chicken stock and green chilies. Bring to a boil, and simmer for 10 minutes or until the chicken stock has reduced a bit.

In a medium sized bowl, whisk together the water and cornstarch. Add to the skillet along with the juices from baking the chicken, and cook until the sauce thickens. Remove pan from heat and whisk in the yogurt. Taste and adjust seasoning. 

Building the Casserole:

15 small white corn tortillas or 10 regular sized

1½ c. shredded low-fat mozzarella cheese

1 c. shredded Monterey Jack cheese

avocado chunks, opt.

diced fresh tomatoes, opt.

Spread a very small amount of the sauce on the bottom of a lightly greased 9×13-inch baking pan. Add a layer of tortillas (feel free to cut them to fit the pan), then 1/3rd of the remaining sauce, cooked chicken, and cheeses. Repeat 2 more times. Finish with the last of the shredded cheese on top. (If it looks like a little more cheese on top would be nice, you know where your grater lives!)

Bake in a pre-heated 350 degree oven for 30-40 minutes or until the cheese on top is starting to brown and is nice and melted, and the sauce around the edges of the pan is bubbly. Let sit for about 5 minutes before serving.

Serve garnished with freshly diced avocado and tomatoes.

 

LEMONY BONELESS, SKINLESS CHICKEN THIGHS

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Now this is what I call a quick and easy chicken dish. Really very little time spent in either preparation or cooking time.

I based this dish off of one of my favorite ways to cook chicken breasts – Chicken Piccata (recipe on site). But unlike my piccata recipe, there is no flour, butter, or chicken stock in this recipe. (I am trying to cut down on our butter and high carbohydrate consumption, so this is my stab at eating healthier. Without sacrificing flavor. Not an easy task, I assure you!)

But when each of us bit into the chicken last evening, we didn’t feel like we were missing a thing. Great flavor, great texture, and just the right amount of zing from the lemon juice and capers. And even a tiny bit of sauce to spread on the chicken pieces.

And sure, I could have made a meal of the sauce alone. But sauces are not what I should be eating, even if they are one of my favorite food groups.

Unhappily, my list of food groups is very different than the 5 healthy traditional food groups listed below:

Vegetables

Fruit

Grain (cereal) foods, mostly wholegrain and/or high cereal fiber varieties

Lean meats, poultry, fish, eggs, tofu, nuts, seeds, dried beans, and legumes

Milk, yoghurt, and mostly reduced fat cheese

My food groups:

Vegetables and some fruits

All dairy products, the higher fat content the better

Lean meats, poultry, fish, eggs, tofu, nuts, seeds, whole grains, dried beans, and legumes

Every conceivable kind of sauce

Bread

Chocolate

Gin

(And yes, I have 7 in my food groups list.) But there is not one of those categories on my list that I would ever be able to give up without feeling that I was being severely picked upon. But alas, with age some eating habits simply have to change. And hopefully I will continue to realize as I did with this recipe, that it is sometimes much better for us if I gracefully substitute a healthy ingredient for one that is possibly not as good for us.

But never fear. I will still be posting recipes that might cause some health-food conscience foodies to break out in hives. Because I am still alive and great food is still one of the reasons I get out of bed in the morning. I just plan to practice moderation. And continue to create and adapt recipes to better help all of us remain healthy. Stay tuned. In the meantime, give this simple recipe a try. It really is delicious. And easy.

5-6 small boneless, skinless chicken thighs (organic if possible)

kosher salt

freshly ground black pepper

2 T. extra virgin olive oil

1/3 c. dry white wine

1 garlic clove, finely minced

juice of 1 lemon

1 T. drained capers

1 T. chopped Italian parsley

Cut off any fat or sinew on chicken thighs. Dry off the pieces with a paper towel and sprinkle lightly with salt and pepper.

Heat the olive oil in a medium-sized frying pan. Add the chicken pieces and cook for about 3-4 minutes on each side or until light brown and done. Do not overcook. Remove to a plate. Tent with aluminum foil to help retain heat.

Deglaze the pan with wine and add the minced garlic. Cook for about a minute and add lemon juice and capers. Cook until the sauce is about 1/3 reduced.

Place the cooked chicken back in the pan and turn pieces until both sides are covered with sauce. Remove from heat; garnish with parsley. Serve immediately.

CHICKEN CORDON BLEU CASSEROLE

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Once in a while I get an idea that won’t stop nagging at me. And the inspiration for this recipe came as one of those thoughts that just would not go away! And I’m glad it didn’t. Because the result was this recipe that is ever so much easier not only to prepare, but to eat than a regular chicken cordon bleu.

Now the first time I prepared this dish, I made the mistake of not making enough sauce. The casserole came out too dry. (My own fault since I glommed this recipe together from several I looked at on the internet.) But having eliminated that problem by doubling the sauce part, this is now a dish fit to serve company. Very tasty, and can be prepared ahead of time. I love that in a casserole.

So if you too love chicken cordon blue, but don’t appreciate the mess associated with the real thing, give this dish a try. It’s lovely. Great flavor and even a nice presentation.

And a general apology to our guests Tim & Susie, Todd & Cindy for having to eat my first attempt at this recipe. This version is much better. Honest it is!

And sorry about no photo of the casserole. Must have been brain dead. Just imagine a Pyrex dish with browned crumbs on the top and you have the whole picture. So to speak.

Chicken:

2 T. unsalted butter

4 boneless, skinless chicken breasts, cut into ¾-inch cubes  

kosher salt

freshly ground black pepper

Heat the butter in a large skillet. Add the chicken cubes lightly sprinkled with salt and pepper. Fry just until cooked through. Do not over-cook. Remove pan from heat. Using a large slotted spoon, transfer the cooked chicken to a roughly 9×13-inch casserole or glass Pyrex dish. Set aside. Pour the remaining liquid from the fry pan into a 4 cup measuring implement. Set aside.

Sauce:

6 T. unsalted butter

3 cloves garlic, finely minced

6 T. all-purpose flour

3 c. whole milk (approximately)

1 tsp. chicken bouillon  

3-4 T. Dijon mustard, or to taste

1½  c. grated Parmesan cheese

kosher salt

freshly ground black pepper

Melt the butter in a heavy pan. Add the garlic and cook for 1 minute. Whisk in the flour, and cook for 1-2 minutes. Add enough milk to the reserved chicken frying liquid to make 4 cups. Slowly pour in the milk mixture while whisking quickly to avoid lumps. Add the chicken bouillon. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard and Parmesan cheese. Stir until the cheese is melted. Season to taste with salt and pepper.

Casserole Assembly:

12 slices deli ham (about ½ lb.), cut into small pieces (I use Black Forrest ham)

12 oz. shredded Swiss cheese, or more to taste

2 T. unsalted butter  

2 c. Panko bread crumbs    

Scatter about half the cut ham over the cooked chicken pieces. Evenly place the grated Swiss cheese over the first bit of ham. Scatter the remaining ham over the cheese. Spread the sauce evenly over the top.  

Melt the remaining 2 tablespoons of butter in a skillet over medium heat. Remove pan from heat and stir in the panko. Sprinkle over the top of the casserole. Note: If you are making this dish ahead of time, don’t add the Panko topping until just before you pop the casserole in the oven.

Bake in a pre-heated 350 degree oven for 30-40 minutes or until the top is browned and the casserole is bubbling. The last half of the baking time can be convection. (This will help brown the top.) Remove from oven and let sit for about 5 minutes before serving. 

 

CHICKEN WITH PROSCIUTTO AND PEPPER JACK CHEESE

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After two weeks of painters having their way with our living room, kitchen, butler’s pantry, entry way, hall, stairway to the lower level, downstairs hall, and our master bath, I was just about ready to go crazy. (They aren’t quite done yet, but at least I can see my floors and the counters in my kitchen.) So, this past Friday, after they had removed most of the protective paper and tape from the kitchen, I was finally able to cook a real dinner for the first time in 13 days. 13 DAYS!

Now, I don’t know whether this chicken dish tasted amazing because I was totally tired of restaurant food, or because it truly was flat out delicious, but I’m going to lean towards the latter. Plus it was easy to prepare. That’s always a plus in my book!

I found this recipe on the Genius Kitchen site, but of course I made a few changes. I often do a search under ingredients that I really need to use up before they go bad. And sometimes the list is very unusual. But I never fail to find a recipe, even if the ingredients appear at first site to be totally incompatible. Not these ingredients which were obviously made for each other. But you know what I mean. Ingredients like brie and mango chutney. (See my recipe under Two Brie or Not two Brie. Or bacon, onions, garlic, and brown sugar under Bacon Jam.)

So when I searched under chicken, prosciutto, and Pepper Jack cheese, there were a fair number of recipes that included this combination. But the basis for this recipe really caught my eye. And I am so glad it did! This recipe is so scrumptious it should be in its own category – Perfect for Company!

So next time you need an easy and stress less main dish for a family and/or friends gathering, I recommend this lovely recipe. It can easily be doubled, tripled, etc. It can even be made ahead and refrigerated until needed. If you do make it ahead, be sure to bring it to room temperature before you place it in your oven. You really don’t want to overcook the chicken by having it in the oven for any longer than necessary.

  • ¼ c. unbleached all-purpose flour 
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 2 boneless, skinless chicken breasts, cut in half lengthwise
  • 4 T. unsalted butter, divided
  • 4 slices thinly cut prosciutto, roughly chopped into pieces
  • 1 c. shredded Pepper Jack cheese 
  • 2 T. finely chopped shallot  
  • 8-10 button mushrooms, thinly sliced
  • 2 small garlic cloves, minced
  • ¼ tsp. dried thyme
  • ¼ c. dry white wine
  • ¼ c. chicken broth
  • ¼ c. dry sherry
  • ¼ c. half & half, whole milk, or whipping cream

Place the flour, salt, and pepper in a bag. Shake the bag to blend the ingredients. Add the chicken and shake until the chicken pieces are totally coated. (Save any remaining flour in the bag for the sauce.)

Melt 3 tablespoons of the butter in a large frying pan over medium heat. Cook the chicken until it is a nice golden brown on both sides. Remove from frying pan (set aside the pan) and place the chicken in a lightly buttered 9×13-inch Pyrex baking dish or casserole in a single layer.

Top each piece with a quarter of the cut prosciutto and a quarter of the shredded cheese. Set aside.

Return the frying pan to the stove, add the remaining 1 tablespoon of butter, and cook the shallots and mushrooms until the shallots are soft. Add the garlic and cook for one minute.

Add about a rounded teaspoon of the coating flour to the pan; cook for one minute. Stir in the thyme, white wine, and broth. Let burble over low heat for about 5 minutes. Add the sherry and heavy cream. Adjust seasoning. Cook for another minute or two.

Pour the sauce over the chicken. Bake in a pre-heated 375 degree oven for about 20 minutes or until bubbly.

 

 

 

 

 

FRIED CHICKEN BREASTS WITH A KALE, BLACK GARLIC, PRESERVED LEMON, AND PROVOLONE CHEESE TOPPING

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I am having so much fun trying out recipes that contain black garlic and preserved lemons. These new to me ingredients just seem to be a match made in heaven. Their individual flavors absolutely complement each other. (If either or both of these ingredients are new to you, please read about them at the bottom of this post.)

So when I was hungry for chicken last evening, I decided to play around and see what kind of concoction I could create to enhance the flavor of a simple pan fried chicken breast. I not only wanted the chicken dish to be terribly tasty (of course), but I insisted to my sauce loving self, that any topping I produced would not only be delicious, but healthy! (Not easy for me, because I love me my cream sauces!)

So with the knowledge that the half wine barrels behind my house had beautiful stems of kale at the absolute peek of their deliciousness, I started my chicken topping with just picked, washed and roughly cut kale. To the kale I added a few other ingredients, and the recipe you find below is the result.

This recipe is easy to prepare, and fairly inexpensive if you already have the black garlic and preserved lemons that is. If you don’t happen to have these 2 ingredients in your refrigerator, you can always substitute with regular garlic and fresh lemon juice.

But please don’t hesitate to purchase both of these innovative products and experience for yourself the wonder of these two culinary delights. Each can be used in almost any of your favorite savory recipes calling for garlic or lemon juice.

FYI: I am, as I write, trying out recipes for both preserved lemons and black garlic. Both take time. So I have lemon pieces brining away in my refrigerator and on the counter of my outdoor kitchen, heads of garlic heating away on the warm only option in my rice cooker.

Spoiler warning! I know already that my preserved lemon pieces are going to be divine. (I cheated and used some last evening, even though my preserved lemon recipe calls for at least 10 more days of refrigerated incarceration for the lemons to be completely “preserved”.) And the garlic heads need at least 2 more weeks before they have turned a stunning shade of black, and therefore ready to be classified as “black garlic”. I shall endeavor to keep you posted.

In the meantime, have fun in your kitchen and don’t forget to try new recipes that include newfangled ingredients. New dishes are fabulous for our taste buds and serve to help us retain our cognitive skills. And for those of us who are senior citizens, any help in that arena is much appreciated.  

  • 2 T. extra virgin olive oil
  • 2 boneless, skinless chicken breast, cut in half lengthwise and dried with paper towels
  • kosher salt
  • freshly ground black pepper
  • 4 c. roughly chopped kale, dried (I use my salad spinner)
  • 2 cloves black garlic, finely chopped
  • 1 fresh garlic clove, finely minced (or more if you don’t use black garlic)
  • tiny pinch crushed red pepper flakes
  • ½ c. chicken stock
  • 2 tsp. minced preserved lemon or 1 T. fresh lemon juice
  • 1 c. shredded provolone cheese

Heat the olive oil in a large fry pan. Add the chicken to the pan and sprinkle with salt and pepper. Fry until the first side is just starting to brown. Flip to the second side, sprinkle with salt and pepper, and cook until the interior temperature reaches at least 165 degrees. (Best way to check is with an instant read thermometer poked into the thickest part of the meat.) Remove from pan when done, cover with aluminum foil, and set aside.

Meanwhile, using the same pan, sauté the kale until it starts to soften, about 6-7 minutes. Add the black and fresh garlic, red pepper flakes, and chicken stock. Cook until most of the liquid has evaporated. Stir in the preserved lemon and adjust seasoning.

To serve, place a piece of chicken on each person’s plate, add a quarter of the kale topping, and sprinkle with a fourth of the shredded cheese. Serve immediately.

Black Garlic is a type of aged garlic often used in Asian cuisine. It is made by heating whole heads of regular old fashioned store bought garlic slowly over the course of 2-3 weeks. The taste is earthy and somewhat similar to roasted garlic, but with sweet and syrupy hints of balsamic vinegar and molasses. Much more mellow than raw or cooked garlic. The texture is kind of sticky and spongy like you would imagine if it were a clove of garlic disguised as a black gummy bear. (At least that’s what it reminds me of. Not the flavor of course, but the texture and appearance.) Black garlic is perfect in salads, pastas, sauces for various meats, and any other dish that would benefit from a mellow touch of garlic.

Preserved Lemons are fresh lemons preserved in salt and lemon juice. (Or in the case of my made-up recipe, a couple of additional ingredients.) Great in Moroccan dishes and any savory recipe calling for lemon zest/rind or lemon juice. Perfect in sauces, salads, salad dressings, pasta dishes, main dishes, you name it! Recipe for homemade preserved lemons soon to follow.

 

 

CHUNKY ANDOUILLE SAUSAGE, SHRIMP, AND CHICKEN SOUP

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So what do you do with half a pound of andouille sausage, 1 chicken breast, and 8 ounces of frozen, uncooked shrimp? You make soup, of course. And that’s just what I did the other evening. I made soup. Middle of summer and all. With garlic toast on the side, it turned out to be a perfect mid-summer meal! And yummy, oh my goodness yes!

Based on a recipe I found on the Genius Kitchen site, I added some ingredients, changed the amounts here and there, and adjusted and simplified the preparation instructions. But the bones of the soup are basically from that site. (Great site BTW.)

My only regret after dinner was that I hadn’t had enough of the main ingredients to prepare a full recipe. But by all means, you can halve the recipe very easily. Just don’t blame me if you halve the recipe and wish you hadn’t. But enough about blame. Let’s get back to the “soup in the middle of summer” part.

It just came to me while I was writing this recipe preface, that I have displayed terribly misguided thinking in the past. And frankly, I should have realized my archaic opinion of serving hot soup in the summer was just that. Archaic! After all, what’s just about the first thing I discuss with our waiter, after I order my martini of course, when we go out for dinner? “What’s the soup of the day?” Winter and summer, I ask that same question. And I don’t let the temperature outside have any part of my decision. (You can just about make bet on my saying yes to any type of seafood bisque, regardless of the time of year.) So to date, why have I not served more hot soup in the summer? Because I’m a total idiot, that’s why!  

Of course there are many wonderful cold soups, but I’m going to start serving hot soup in the summer too. And yes I get the whole thing about cooking over a hot stove. But not all soups take hours to simmer, and many soups are a one dish meal. And let’s not forget about the abundance of fresh veggies in the summer. That and the fact that many soups are low in calories and easily warm up the next day in the microwave.

So my friends, don’t make the same mistake I’ve made the last 54 years of my life. Don’t wait until fall to serve hot soup. After the other evenings meal, sitting on our east facing deck, enjoying this delicious soup and garlic toast, I’ve become an advocate of hot soup in the summer. Well that, and one dish meals. (I’m not counting the garlic toast as another “dish”, because I dunk it in the soup, which clearly indicates that it’s just another aspect of the soup. Right!?!?)

Enjoy the rest of your summer. And one more thing. Please don’t leave out the green and red peppers. The soup would simply not be the same without these two key ingredients. And yes, this dish has definite Cajun influences. But there-in lies its basic appeal. I need say no more!

  • 2 T. extra virgin olive oil, divided
  • 1 lb. andouille sausage, sliced into 1/3-inch pieces (I use Johnsonville Andouille Smoked Sausage – not too spicy)
  • 2 boneless, skinless chicken breasts, cut into bite sized pieces  
  • 2 tsp. kosher salt
  • freshly ground black pepper
  • 1 lb. uncooked lg. shrimp, peeled and deveined
  • 1 lg. yellow onion, chopped 
  • 2 green bell peppers, chopped  
  • 2 red bell peppers, chopped   
  • 4 stalks celery, thinly sliced
  • 6 cloves garlic, finely minced
  • 1 (28-oz.) can diced tomatoes (Italian canned tomatoes are best)
  • 3 c. chicken broth
  • 1 c. dry white wine
  • 2 tsp. Worcestershire sauce
  • 1 T. dried oregano 
  • 2 tsp. dried thyme 
  • 4 tsp. sweet paprika (preferably Hungarian paprika)
  • ¼ tsp. crushed red pepper flakes  
  • Garlic Toast, opt. (see recipe below)

Pour 1 tablespoon of the olive oil into a large covered soup pot. Sauté sausage until browned on both sides. Remove from pan and transfer to a small bowl.

Sprinkle chicken pieces with salt and pepper. Add chicken to the pan and sauté until completely cooked. (Don’t over-cook.) Transfer chicken to another small bowl and set aside.

Add shrimp to the pot, and sauté just until fully cooked. Remove from pan and add to the bowl with the cooked chicken. Set aside to cool. Once cool place in refrigerator until needed.

Meanwhile, add the remaining 1 tablespoon olive oil, onions, peppers, and celery to pot; sauté for 10 minutes or until the veggies are soft and beginning to brown. Stir in the garlic and cook for 1 minute.

Return half of the cooked sausage to pot. Stir in the canned tomatoes with juice, chicken broth, wine, Worcestershire sauce, oregano, thyme, paprika, and crushed red pepper flakes.

Bring mixture to a boil. Reduce heat; cover, and simmer for 60 minutes.

After 60 minutes, add the remaining cooked sausage, chicken, and shrimp to the pot and simmer about 3-4 minutes or until the soup has come again to a hearty simmer. Adjust seasoning, and serve with garlic toast.

GARLIC TOAST   

  • 4 T. unsalted butter (½ stick), room temperature
  • 2 medium garlic cloves, minced
  • 2 tsp. finely chopped fresh Italian parsley leaves
  • ½ tsp. kosher salt
  • ½ of a crusty Italian or French baguette, cut in half lengthwise, and then cut into serving size pieces

Place the butter, garlic, parsley, and salt in a small bowl and mix with a table fork until well blended. Place the bread on a baking sheet, crust side down. Spread the butter mixture evenly over all of the pieces. Bake the bread in a pre-heated 425 degree oven for about 10 minutes or until the top is a very light golden brown.

 

 

BAKED CHICKEN SHAWARMA WITH GREEK YOGURT SAUCE AND BAKED RICE

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When we lived in Bellevue, we used to eat at the Mediterranean Kitchen on Bellevue Way. It was renowned for being partially subsidized by the garlic growers of America (just kidding). But they did use an exceedingly huge amount of garlic in their dishes. And their Chicken Shawarma was no exception. OMG. We would come home from dinner and both of us would reek of garlic. Leftovers, and there were always leftovers, would cause the entire refrigerator to smell like the kitchen of the restaurant.

But, it was worth it! Because the shawarma was wonderful. Marinated strips of chicken breast in red wine vinegar, spices, and garlic. Grilled with onions, green onions, red cabbage, and tomatoes, served with a tahini sauce. Oh my. Lovely.

So let’s leap forward 10 years.  

As much as I love garlic, my golden years’ stomach will no longer tolerate that much garlic! But I still love shawarma. So I went on line to see if I could make a shawarma a little tamer than Med Kitchens version.

And I located this recipe (at least the one for the chicken) on Tory Aveys’ site. (Wonderful recipes on her site as I’ve stated several times before!)

The yogurt sauce and rice recipe were compilations based on recipes from several wonderful cooking blogs.

So next time you get a hankering for middle-eastern food but either don’t have a Mediterranean restaurant close by, or the strength to leave home to find one, this is the meal for you. Chicken prepared with warm, savory spices and herbs, a sauce that has all the flavors you associate with middle-eastern cuisine, and a delicious and simple rice dish as the base for all this goodness.

Καλή όρεξη! (Good appetite in Greek.)

  • 1 lb. boneless skinless chicken breasts  
  • 2 T. extra virgin olive oil, plus more as needed
  • 1 tsp. cumin
  • 1 tsp. paprika
  • ½ tsp. allspice
  • ½ tsp. turmeric
  • ¼ tsp. granulated garlic
  • 1/8 tsp. cinnamon
  • pinch cayenne
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • nonstick cooking oil spray
  • Greek Yogurt Sauce (see recipe below)
  • Baked Rice (see recipe below)

Cut each chicken breast into bite sized pieces. Place in a glass or plastic bowl. Whisk the olive oil, cumin, paprika, allspice, turmeric, granulated garlic, cinnamon, cayenne, salt, and pepper together in a small bowl.

Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.

Cover and place in the refrigerator for at least 3 hours. (Overnight is fine.)

Spray a rimmed baking sheet with nonstick cooking oil. Place the chicken pieces in a single layer on the sheet.

Bake in a pre-heated 400 degree oven for 12-15 minutes or until cooked through (no pink).

Take the chicken out of the oven and transfer, complete with pan juices, to a large skillet. (If there are no pan juices, use about a tablespoon of olive oil to grease the pan.) Over medium-high heat, sauté the chicken for 3-4 minutes till the smallest pieces of chicken start to turn brown and crisp. Taste and adjust seasoning. Can be made ahead.

Serve warm over Baked Rice and dolloped with Greek Yogurt Sauce.

GREEK YOGURT SAUCE:

  • 1 c. plain Greek yogurt
  • 2 tsp. fresh lemon juice
  • 1 clove garlic, very finely minced
  • ¼ tsp. kosher salt
  • freshly ground black pepper

Whisk all ingredients together. Store covered in the refrigerator until needed. Can be made ahead.

Note: If you are a tahini lover, try adding a tablespoon or two to this sauce. You might need to add a bit of water to the sauce to thin it out.

BAKED RICE

  • 1 T. extra virgin olive oil
  • ½ c. chopped yellow onion
  • 2 garlic cloves, finely minced
  • 1 c. long-grain white rice
  • 2 c. chicken stock
  • 2 tsp. fresh lemon juice
  • ½ tsp. kosher salt
  • freshly ground black pepper

In a heavy covered pan, heat the olive oil over medium heat. Add the chopped onion and cook for 3 to 5 minutes or until softened. Add the garlic and cook for 1 minute. Add the rice and stir until each grain of rice is well coated. Add the chicken stock, lemon juice, salt, and pepper. Bring to a boil.

Cover with lid or aluminum foil, if your pan does not have a lid. Bake in a pre-heated 350 degree oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes. Remove from oven and let stand, covered for 5 minutes before fluffing and serving. Can be made ahead and refrigerated. Reheat before serving.

CREAMY CHICKEN, GARLIC, MUSHROOM, AND PARMESAN CHEESE PASTA

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Well, sometimes the stars appear to be in proper alignment and events happen that turn out to be delightful. Mr. C. and several other wonderful musicians in the area were on the faculty of a jazz camp being held at nearby Warm Beach Camp and Conference Center.

And the day before yesterday, Mr. C. happened to be free from about 4:00 in the afternoon until 9:00 pm when he was to accompany 2 of the 3 student (average age 70+) ensembles. Happened our good friend Todd was playing the same gigs and free at the same time. So Mr. C. called me and asked if he could bring a friend home for dinner? Of course! Then I found out it was Todd. That made it even better!

I warned both guys that I was testing a new recipe, but they both agreed that being guinea pigs was just fine with them. (What good sports!)

Anyway, I lucked out. The pasta turned out to be very tasty. And even using 4 cloves of garlic, the over all flavor was subtle, delicate, and delicious. 

I got the idea and bones for this recipe from the Recipe Critic site. I changed a few amounts, added a couple of ingredients, and the results were acclaimed by both guys.

So if you need a very simple, but guest-worthy dish to serve some evening when you don’t have a lot of time, I would offer this recipe as a happy solution. All you need to accompany this dish is a green veggie or a simple green salad. Although, garlic bread would always be a delectable  addition. That, and a bottle of chilled dry white wine.  

  • 2 T. extra virgin olive oil
  • 2 boneless, skinless chicken breasts, cut into bite sized pieces
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 10-12 sliced button mushrooms
  • 2 T. cognac or brandy, opt.
  • ¼ c. unsalted butter
  • 1 med. shallot, finely minced
  • 4 garlic cloves, finely minced
  • 1 T. all-purpose flour
  • ½ c. chicken broth
  • 1 c. heavy cream or half & half
  • ¾ c. grated Parmesan cheese, plus more for passing at table
  • 1 c. chopped baby spinach, or more to taste
  • 6 oz. angel hair pasta, cooked al dente

Heat the olive oil in a large heavy frying pan. Add the chicken pieces, sprinkle with salt and pepper, and cook just until done (no longer pink). Remove to a bowl. Set aside. Add the sliced mushrooms to the fry pan and cook for a few minutes until tender and slightly browned. Take off heat and add the cognac. Remove the mushrooms to the same bowl with the chicken. Set aside.

Melt the butter in the same pan in which you cooked the chicken and mushrooms. Add the shallot and cook over medium-low heat for 2 minutes. Add the garlic and cook for 1 minute. Whisk in the flour and keep stirring for 2 minutes.

Whisk in the chicken broth, heavy cream, and Parmesan cheese. Taste and adjust seasonings. Add the reserved chicken and mushrooms, including any juices at the bottom of the bowl.

Stir in the spinach and let the sauce simmer until the spinach wilts and all the ingredients are hot.

Add the freshly cooked al dente pasta. Serve immediately. Pass additional Parmesan cheese.  

Note: This is one of those recipes where it is advisable to prep all your ingredients ahead of time. The actual cooking of this dish takes very little time. So being all prepped is the wise choice.    

 

 

 

CHICKEN MARSALA

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I love this chicken recipe. (Actually I love most chicken dishes.) But this one is particularly near and dear to my heart. (I think it has something to do with the Marsala wine, mushrooms, and fresh thyme.) Whatever it is (probably the combination of ingredients), I am completely hung up on this dish. I even dreamt about it the other night. Now that’s scary!

So when I opened my Jan/Feb issue of Cooking Light magazine, and there on page 28 was a close cousin recipe of my very own recipe for Chicken Marsala, I immediately checked my blog to see exactly what the differences were. What!?!? No recipe on my blog for this amazing Sicilian classic? How could I possibly have been so remiss? Well, starting today, you now have my recipe for one of the tastiest and easiest Italian dishes to prepare.

Now many people pound the chicken before frying it. Not me. Too much work. Plus I find that meat that has been pounded sometimes feels mushy. I love minced meat (ground beef, sausage, ground turkey and chicken), but I don’t like mushy. But if you like to hammer on meat, by all means use your mallet or the side of a wide butcher knife instead of cutting the meat with a knife. Really makes no matter. The chicken will still be delicious.

So enough blather Patti. It’s already way past time this recipe appeared on the blog!

(If you would like to know a bit more about this fabulous dish, read the note at the end of this post.)

  • 2 T. extra virgin olive oil
  • 2 boneless skinless chicken breasts, sliced lengthwise, then each piece cut in two (you should now have 8 pieces)
  • kosher salt   
  • freshly ground black pepper
  • 1 small shallot, finely chopped
  • 2 c. thinly sliced fresh button or cremini mushrooms
  • 2 T. unsalted butter
  • 1 T. all-purpose flour
  • 2/3 c. dry Marsala wine
  • 2/3 c. chicken broth
  • 1-2 T. chopped fresh thyme (start with 1 tablespoon, then add more as garnish, if desired)  
  • 2 T. chopped fresh parsley, opt.  

Heat the olive oil over medium-high heat in a large fry pan. Sprinkle the chicken with salt and pepper on both sides. Fry the chicken pieces until cooked through, about 4 minutes per side. (If you need additional olive oil – add a wee dram.) Remove the cooked chicken to a plate or other container; loosely tent with aluminum foil. Do not clean the frying pan.

Place the pan back on medium-low heat and sauté the shallot and mushrooms until all the liquid is evaporated, and the mushrooms start to brown, about 6 minutes. Add the butter and flour and cook for 1 minute. Off heat gently whisk in the Marsala, chicken stock, and 1 tablespoon of the thyme. Return to heat and cook for 2 minutes over low heat. Add the cooked chicken, cook for an additional minute. Adjust the seasoning.

Serve the chicken and sauce over or beside freshly cooked al dente pasta, brown rice, or polenta. Sprinkle with chopped parsley and a bit more chopped thyme, if desired.

Note:

Marsala is a dark, sweet, fortified dessert wine that resembles sherry. Chicken Marsala is an Italian dish made from chicken cutlets, mushrooms, and Marsala wine. It is a variation of a traditional Italian scaloppini dish. Chicken Marsala probably dates to the 19th century, when it most likely originated with English families who lived in Sicily, where Marsala wine is produced.