Category Archives: MAIN DISH RECIPES

PORK TENDERLOIN WITH MUSTARD CORNICHON CREAM SAUCE (PORC NOISETTES AVEC CHARCUTIÈRE SAUCE)

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Well as you can see, I am still on my French food kick. And will be for the next few blog posts. But I’m thinking you probably aren’t minding my foray into French cuisine, because if you too live in a rural area there are undoubtedly no French restaurants anywhere near you either. For us, there is a wonderful bistro in Arlington, (Bistro Sam Martin) about 45 minutes away. (Not really French cuisine, more world inspired regional cuisine.) And although we would love to eat there on a regular basis (the food is outstanding), it’s just a little out of our price range as a regular place to dine. (It’s one of our “special occasion” places.) So that leaves it up to me to go back to my French lineage and fix dishes that evoke wonderful memories of meals I have previously enjoyed. Or try out new dishes like this wonderful pork tenderloin recipe that I adapted from the Flavor Mosaic blog.

Actually, that brings up a question about the food choices Americans are making these days. For every French restaurant (at least in the greater Puget Sound area) there must be 2,000 Mexican restaurants. Now, I am not putting down Mexican food, because I too love good Mexican food, but why aren’t there more French restaurants? There are plenty of good Italian restaurants (thank God), so Italian cuisine is alive and well. And Thai – we’ve got Thai coming out of our ears. But a good French restaurant? Nary a one for miles and miles. (It’s depressing, as far as I’m concerned!)

So since I happen to love French food, I guess my only recourse is to fix it myself. And of course, share what I learn with you. So come along all you latent Francophiles and we will travel to the land of Pâté, Pissaladière, Aligot, and Céleri Salade (to name a few) together.But hang on tight; it’s going to be a fast ride! (Fun too!)

Hope you enjoy this recipe.

  • 2 T. extra virgin olive oil
  • 1 small pork sirloin roast or 2 pork tenderloin, trimmed of all fat and silver skin
  • kosher salt
  • freshly ground black pepper
  • 1 T. butter
  • 1 lg. shallot, minced (about 3 tablespoons)
  • 2 garlic cloves, finely minced
  • ½ c. white wine (I use Pinot Grigio)
  • 2 tsp. herbs de Provence
  • ½ c. heavy cream
  • 2 T. whole grain Dijon mustard (Maille brand is wonderful)
  • ½ tsp. regular Dijon mustard
  • 3-4 cornichons, not too finely chopped
  • 1-2 T. chopped fresh parsley, garnish, opt.

Pour the olive oil into a deep oven proof skillet over medium high heat. Dry off the sirloin or tenderloins and lightly season with salt and pepper. Place the seasoned pork in the skillet, turning it about every 2 to 3 minutes to brown on each side.

Place the roast in a preheated 325 degree oven for about 20 minutes or until the pork reaches 135-140 degrees F. Remove from oven, move to a platter, tent with aluminum foil, and let rest for at least 15 minutes. While the pork is resting, prepare the sauce in the same skillet as the pork was baked. (Don’t clean the pan first.)

Over medium heat, melt in the butter. Reduce heat and add the shallot and cook for about 2 to 3 minutes. Add the garlic and cook for about 1 minute. Pour in the white wine and turn up to medium low. Cook until about half of the liquid is evaporated. Stir in the herbs de Provence and a small amount of black pepper. Reduce heat to low and stir in the heavy cream, mustards, and chopped cornichons. Adjust seasonings. (Not too much salt.) Let burble for a few minutes over very low heat. (The flavor doesn’t really develop until the sauce has cooked for a few minutes and thickens.)

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When ready to serve, slice the tenderloin on a cutting board and place on platter. Add any accumulated juices from the resting pork to the sauce. To serve, drizzle a small amount of sauce over the sliced pork and sprinkle with fresh parsley. Serve the remaining sauce on the side.

SPICY FRIED CHICKEN THIGHS

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This has been my favorite recipe for fried chicken for many years now. And I know there are quite a few ingredients in the recipe as well as some planning time involved, and in truth the frying part isn’t that much fun either. But you are just going to have to trust me when I say I have tried to cut the ingredients and time down, but none of my attempts have been successful. I even gave it a go again the other night for our dear friends Jim and Margo. And although the chicken wasn’t bad, it simply was not as good as this recipe either. (I’ve tried, really I have.) So from now on I am just going to have to plan ahead and follow my original adaptation of Selma Brown Morrow’s recipe to a tee. But I promise you will not be disappointed if you too love a crispy crusted, tender and spicy piece of home cooked chicken. And yes I know, just looking at the ingredients you would imagine that the chicken would be way too spicy. Not the case. It merely has an attitude. Not too much of an attitude mind you, but enough to make it interesting. And we all know that the taste of chicken can be a thundering thumping bore if not given a little flavor enhancement here and there.

So give this fried chicken recipe a try. It will lift your spirits with just the first bite. And you will never have to be embarrassed to be seen in its company. No one could possibly consider you less than a true bon vivant for serving this dish or even being in the same room with it. And how many other foods, or friends for that matter, can you make that same statement about? Just sayin’!

  • 1 c. buttermilk
  • 2 T. Dijon mustard
  • 1 T. powdered onion, divided
  • 1½ tsp. granulated garlic, divided
  • ½ tsp. paprika
  • 1½ tsp. dry mustard, divided
  • 1½ tsp. cayenne pepper, divided
  • 2 tsp. kosher salt, divided
  • 2 tsp. freshly ground black pepper, divided
  • 1½ c. flour
  • 1½ tsp. baking powder
  • 8-10 skinless chicken thighs (not boneless)
  • extra virgin olive oil
  • 2 T. ghee, opt.

To make life easier, I suggest getting out a medium sized glass or plastic bowl with a cover and a large enough rimmed baking sheet to contain the chicken pieces in a single layer. (There are lots of ingredients that are duplicated in the marinade and the coating. So make life easier on yourself and touch each spice container only once.) So as we go, I will follow each new ingredient with “B” for bowl and “S” for sheet. Buttermilk (B), Dijon mustard (B), 1½ teaspoons powdered onion (B), 1½ teaspoons powdered onion (S), ½ teaspoon granulated garlic (B), 1 teaspoon granulated garlic (S), paprika (B), ½ teaspoon dry mustard (B), 1 teaspoon dry mustard (S), ½ teaspoon cayenne (B), 1 teaspoon cayenne (S), ½ teaspoon kosher salt (B), 1½ teaspoon kosher salt (S) 1 teaspoon black pepper (B), 1 teaspoon black pepper (S), flour (S), baking powder (S). (Looks much more difficult than it really is!)

Whisk the marinade ingredients in the bowl together. Whisk the ingredients for the flour coating together on the baking sheet. (Don’t use the same whisk until you have washed and dried it thoroughly.) Set pan aside because you aren’t going to need it until the chicken has marinated for up to 48 hours.

Place the chicken in the bowl of marinade. Stir to make certain all of the chicken has been exposed to the buttermilk mixture. Cover bowl and refrigerate for 24-48 hours.

An hour before you plan to fry the chicken, make certain that the seasoned flour covers every inch of the baking sheet. Remove the chicken from the marinade (do not shake off any of the marinade) and place each piece on top of the flour. Turn each piece carefully to coat thoroughly and let stand for 1 hour before frying. (Turn as needed during the hour to allow chicken to absorb as much of the flour mixture as possible.)

Pour enough olive oil into a large fry pan to cover the bottom; with a little more just for good luck. Add the ghee. Bring temperature to medium high. Place chicken in pan with the less meaty side down first. (In other words, if the skin were still on the chicken, the skin side would be closest to the ceiling.) Turn the heat down under the chicken until the oil is just bubbling nicely around the chicken. When the first side is a lovely dark golden brown (and yes you can carefully peak to make sure it’s a lovely brown) turn the chicken being ever so careful not to pierce the flesh or disturb the crust. Cook the second side until the chicken is done (internal temperature should be at least 165 °F) and the crust is a deep golden brown. When chicken is finished cooking, remove to cooling racks. Do not place on paper towels or the underside will get soggy. Best served at room temperature.

 

 

 

 

 

EGGPLANT, ZUCCHINI, AND TOMATO CASSEROLE (RATATOUILLE) – PROVENÇAL STYLE

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Since this is the time of year when zucchini, eggplant, and tomatoes are in every farmer’s market or home garden in America, I decided to post an absolutely delicious way to serve these delightful vegetables. (And I know what you are thinking. Not another zucchini recipe. But if I may speak frankly, this is not just another zucchini recipe. This is a killer way to use zucchini if I say so myself!)

This dish came about because I started re-reading (for the third time, I think) Peter Mayle’s wonderful tale about the joys of living in Provence entitled “A Year in Provence”. For a foodie like myself, half the reading pleasure in this book is in the telling of the food they eat. So that got me researching recipes from the south of France. When I saw a variation of this dish using zucchini (I had 2 large zucchini in my refrigerator) and tomatoes (I had lots of cherry tomatoes from our garden), I decided I just had to work up a recipe that incorporated these two ingredients. And this recipe is the result.

This dish can be served as a meatless main course or as a side dish that compliments just about any meat you feel like serving. And it is easy to prepare. It takes a little time to cut up the veggies, but once you have the knife work done, the assembly goes rather quickly. I served it last evening with just a salad and it made for a perfect meal.

So if you too are looking for a way to say yes to your neighbor who keeps offering you zucchini, or if you yourself have zucchini threatening to take over your yard, give this recipe a try. Believe it or not, your love for this ever so easy to grow and abundant veggie will be restored with just one bite! In fact, you may never again have to turn down a free zucchini when a neighbor makes you an offer. And won’t that feel good. It’s the neighborly thing to do after all.

  • 2 T. extra-virgin olive oil, plus more for drizzling
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp. dried marjoram
  • ½ c. dry white wine (I use Pinot Grigio)
  • kosher salt
  • freshly ground black pepper
  • 1 lb. zucchini or yellow summer squash, sliced lengthwise ¼-inch thick (combination is nice)
  • 1 medium sized eggplant, partially peeled and sliced lengthwise ¼-inch thick
  • 1 basket of cherry tomatoes, halved or 2 large beefsteak tomatoes, sliced ¼ inch thick
  • 2 T. chopped parsley
  • 3/4 c. finely grated Pecorino Romano or Parmesan cheese (combination is wonderful)

Heat the oil in a skillet to medium-high. Add the onion and sauté until transparent. Stir in the garlic and marjoram and cook for 1 minute. Add the white wine and cook until the liquid evaporates. Season with salt and pepper; remove from the heat.

Oil a 9-by-13-inch ceramic or glass baking dish. Arrange half of the zucchini on the bottom of the dish (single layer if possible but a little overlap is fine), drizzle with oil and season lightly with salt and pepper. Scatter half of the onion mixture on top, followed by half of the eggplant. Drizzle the eggplant with oil, season lightly with salt and pepper and sprinkle with half of the parsley. Arrange half of the tomatoes cut side down over the zucchini. Repeat the layering finishing with a drizzle of oil and a light seasoning of salt and pepper.

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Bake the vegetables uncovered in a pre-heated 400 degree oven for 70-75 minutes. Sprinkle with cheese and continue baking until the edges are browned, the vegetables are very tender, and the cheese is melting and starting to brown, about 10 minutes more. Let cool for about 5 minutes before serving.

BISCUITS WITH SAUSAGE GRAVY

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As promised, this is one of my retro dishes that I mentioned I would share with you. I make this every once in awhile because I love a good biscuit and gravy breakfast more than just about anything else I can set on my plate before 9:00a.m. And I am definitely not alone.

When it comes to biscuits and gravy, there are very few people I know who don’t break out in spontaneous giggles at the very mention of this tantalizing combination. OK, there are some who would never touch a biscuit, much less a cream gravy. But for those of us who once in a while allow ourselves a taste of heaven, this decadent yet exceedingly simple recipe has all the right components.

First of all, the gravy is high in fat. (Any mouth worth its teeth loves the feel of food rich in fat.) Then of course, this recipe is loaded with bad carbohydrates. (Who in their right mind doesn’t adore the taste of bad carbohydrates to begin with, and especially when they come presented so deliciously?) Then of course, there are the idle calories. (Who among us doesn’t put idle calories into our bodies once in a while when life gets rough or we feel the need to celebrate?) The only thing this delightful combination doesn’t have going for it is an over abundance of refined sugar. (But no recipe’s perfect!)

So next time you feel the need to celebrate life or treat your family and friends to one of life’s little guilty pleasures, or just go wild and do something fairly innocuous for which you will still probably hate yourself the next morning, bake a batch of biscuits (see my recipe for Buttermilk Biscuits on this site) and stir yourself up some sausage gravy. Then sit back and savor every single solitary morsel of fat, bad carbohydrate and empty calorie. After all, we only have one life to live and once in a while it just feels good to break all the nutritional rules and simply enjoy the moment. That’s my story and I’m stickin’ to it! Cheers!

  • 2 T. butter, divided
  • 1 lb. bulk breakfast sausage, either pork or chicken – as lean as possible (if you buy breakfast sausage from a good butcher shop it will be leaner than Johnsonville or Jimmy Dean, for example)
  • 3 T. flour
  • 1½ c. milk, plus more if needed (I use 2% milk because the gravy is rich enough without using whole milk, half & half, or cream)
  • 1½ tsp. Worcestershire sauce
  • ½ tsp. dried thyme
  • ¼ tsp. seasoned salt
  • freshly ground black pepper (not too much)
  • fresh parsley, garnish, opt.

Melt 1 tablespoon of the butter in a medium sized pan. Add sausage, breaking it up as it cooks, and fry until good and caramelized. (That means it’s a nice dark brown and there are tasty meat bits stuck to the bottom of the pan.) Add the remaining butter to the pan and whisk in the flour lifting the browned bits off the bottom as you stir the mixture. Let burble for a couple of minutes. Slowly pour in the milk and Worcestershire sauce (gently whisking the entire time) and when thoroughly blended add the thyme, salt, and pepper. Bring to a gentle boil, reduce heat and let simmer for about 5 minutes, stirring occasionally. (The sauce will thicken nicely during this time.) Add milk if the consistency is too thick.

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When ready to serve, adjust the seasoning and serve dolloped over warm biscuits and sprinkled very lightly with fresh parsley.

PASTA WITH ITALIAN SAUSAGE AND PEPPERS

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The first time I made this pasta dish, I followed the instructions to a tee. Of course the whole time my brain was screaming at me – where’s the garlic, where’s the onion, the red pepper flakes, shouldn’t I add a splash of wine for good measure, etc. But the friend who had given me the recipe insisted that the recipe was perfect as written. So I decided I would make the sauce, and if it needed a little “something” at the end of the cooking time, I could improvise at that point. So with only 5 ingredients in the pan, I let the sauce burble away until the peppers were tender. Then I tasted the sauce. Well as they say in the modern world of phone texting and abbreviated non-verbal conversations – OMG! The sauce was indeed perfection. There was absolutely no reason to add a single solitary pinch of anything that had not appeared on the original list of ingredients. The flavor was amazing, the consistency perfect, and the visual appeal from the different colored peppers was delightful to behold. Of course, I still had to add the pasta, basil, and cream. But I figured whoever invented this recipe had the whole pasta perfecto thing down pat. So I added the remaining ingredients, called Mr. C. to the table, and we have been enjoying this dish ever since.

And then a funny thing happened last evening as I was preparing this dish. I realized that I had yet to share this recipe with all of you. I was absolutely aghast! How could I possibly have been so remiss? After all, this delightful pasta has literally everything going for it. It is extremely simple to prepare, contains ingredients found in almost any grocery store in America, and especially at this time of year, with peppers and basil at their peak of perfection (not to mention lowest price of the year) it just happens to also be divinely delicious. A perfect dish to serve your family and friends. Add a nice side salad, a hunk of freshly baked crusty bread, and a bottle of your favorite vino, and life just don’t get much better my friends. (And no, you don’t have to tell anyone how easy this pasta dish is to prepare. This can just remain our little secret!)

  • 1 T. extra virgin olive oil
  • 1 lb. bulk Italian sausage, pork or chicken
  • 3 peppers, diced (yellow, orange, or red – I use a combination of all three)
  • 1 28-oz. can Italian peeled whole tomatoes (Roma or other) or 4 large tomatoes peeled and diced
  • freshly ground black pepper
  • 8 oz. small tube like pasta, penne, fusilli, etc. cooked al dente
  • 3-4 T. fresh basil chiffonade
  • 2 T. heavy cream or half and half
  • grated Parmesan cheese
  • grated Pecorino Romano cheese

Add olive oil to a medium large covered pan. Add the sausage and fry until it is dark brown. Add the peppers, canned tomatoes, and black pepper. Bring to a boil, reduce heat, cover and cook, stirring occasionally for about 45 minutes or until the peppers are very tender, but not mushy. When ready to serve, add the freshly cooked pasta, basil, and heavy cream.

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Serve liberally sprinkled with a combination of the 2 cheeses.

 

GROUND BEEF AND SPINACH FRITTATA (JOE’S SPECIAL)

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According to Wikipedia, “a frittata is an egg-based Italian dish similar to an omelet or crust less quiche, enriched with additional ingredients such as meats, cheeses, vegetables, or pasta. The word frittata is derived from Italian and roughly translates to “egg-cake”.

It’s obvious from the name, that at one time this was Joe’s (whoever he might be) favorite way to prepare or eat eggs. And as it happens, a “Joe’s Special” is one of Mr. Cs favorite ways to eat eggs too. So I decided, I better get on the stick and learn how to make a “Joe’s Special” for my dear husband.

After looking at several recipes on line, I came up with this version. I tried it out on Mr. C. this morning, and he declared it a hit, even though I didn’t have any green onions for the garnish. (Next time I will be better prepared!)

And as usual when I started to write my preface to this recipe, I got to thinking about the ingredients in the dish with an eye towards the nutritional value. I was actually surprised. There was less fat in the form of butter, cream, and cheese than in most omelets or scrambles that I prepare. And the small amount of olive oil that was used; well it’s actually good for us. Then of course there was the vegetative component – the onion, garlic, mushrooms, and spinach. All veggies that have nutritional value and that I try (especially the spinach) to use in my cooking as much as possible.

So all in all, a relatively healthy dish that tastes wonderful and is easy to prepare. And kind of “retro” to boot. I like that. Actually many of the recipes that I feature have been favorites for decades. Some are still in vogue, but many have been relegated to dinosaur fodder and that I simply can’t allow to happen. (You show me one person who doesn’t like Deviled Eggs (except for my husband), Not Your Mama’s Chex Party Mix, or Sloppy Joes and I will give up the cause.)

But until then, look forward to more relics from the dark ages coming your way. Up next – Biscuits and Gravy.

  • 1 T. extra virgin olive oil
  • 4-8 oz. lean ground beef
  • ½ medium yellow onion, diced
  • 3-4 mushrooms, sliced
  • ½ tsp. seasoned salt
  • freshly ground black pepper
  • 2 cloves garlic, minced
  • a couple large handfuls of fresh baby spinach, roughly chopped
  • 6 eggs
  • ¼ c. finely grated Parmesan
  • 2 T. finely grated Pecorino Romano
  • sour cream, opt.
  • chopped green onions, opt.
  • toasted and buttered crusty Italian bread, opt.

Heat the olive oil in a skillet over medium-high heat. Add ground beef and allow the meat to get very brown on the bottom side. (You really want that nice caramelization to occur. It helps flavor the entire dish.)

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Turn the meat over and break up with spatula. Add the onion, mushrooms, salt, and pepper. Stirring frequently, cook until the onion is transparent. Add the garlic and spinach and cook until spinach wilted. Meanwhile whisk the eggs. When the spinach is wilted, add the eggs to the beef mixture and cook until mixture is slightly dry. Remove from heat. Sprinkle with Parmesan and Romano and give the mixture a stir or two. Serve with a dollop of sour cream, a liberal sprinkle of green onions, and a side of toasted bread.

 

HOT PEPPER CHICKEN BITES WITH CILANTRO SOUR CREAM SAUCE

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This recipe is based on a Tom Douglas recipe for Hot Pepper Wings with Cilantro Sour Cream. My good friend Jim told me about the recipe, but already having the perfect wings recipe I decided to use the marinade in a different way. (I can’t ever just leave well enough alone.)

So I decided to use bite sized chicken breast pieces, stay faithful to the rest of Tom’s recipe (who really wants to mess too much with one of his recipes anyway) and serve as an appetizer. The chicken was an instant hit. In fact, to this day I think this recipe is on our good friends Nich and Steve’s top 10 favorite foods list.

Now at first glance you might think the chicken would be way too spicy hot. Not the case. Now granted, it does have heat, but it’s really not over the top spicy unless you really don’t like or are supper sensitive to spicy food. In that case, you might not appreciate this recipe. But remember, I don’t like food that is overly spicy either, and I adore this chicken appetizer!

So for those of you who love spicy food with a lot of flavor, this is the recipe for you. It is just wonderfully tasty. And the sauce? All I can say is – it is magic. And if you have never heard of Tom Douglas, chef extraordinaire, look him up on the internet. He is legendary in these here parts.

  • 2/3 c. soy sauce
  • 1/3 c. Dijon mustard
  • 1/3 c. water
  • ¼ c. Sriracha (Asian chili sauce – red bottle, green top)
  • 3 cloves garlic, finely minced
  • 1 T. chopped fresh Italian parsley
  • 1 tsp. chopped fresh thyme
  • 1 tsp. chopped fresh sage
  • 1 tsp. chopped fresh rosemary
  • 3-3.5 lbs. boneless, skinless chicken breasts cut into bite sized pieces

Whisk the soy sauce, mustard, water, Sriracha, garlic, and fresh herbs together in a large bowl. Add chicken pieces and marinate for several hours or overnight. Remove pieces from marinade and place in a single layer on a large, lightly greased baking pan or pans. (Cookie sheets with short sides work the best.) Bake in a pre-heated 350 degree oven for about 15 minutes or until the chicken is just done. Do not overbake. Serve with Cilantro Sour Cream Sauce.

Note: This makes a wonderful main dish too. When I serve it as the entrée I cut the pieces a bit larger. (Makes people feel more grown up when they get to cut their own meat.)

Another Note: You can bake the chicken ahead and just re-heat before serving.

Cilantro Sour Cream Sauce:

  • 1 c. sour cream
  • ¼ c. heavy cream
  • 4 tsp. chopped cilantro or more to taste
  • ¼ tsp. kosher salt
  • freshly ground black pepper

In a small bowl, mix all ingredients together. Refrigerate until ready to serve.

 

CHICKEN AND WILD RICE SALAD

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I recently served this salad as part of a cold soup and three salad luncheon for a JazzVox audience. It was the hit of the meal. Well, this salad and the Mixed Berry Trifle. (Recipe for the trifle to follow within the next few days.)

Everyone loved the nutty flavor of the wild rice, but the best part for me was the fact that I knew I was serving my guests a very healthy salad without their knowledge. (It’s fun once in a while to slip one over on my friends.) But in all honesty, who would find fault with me for such a deception when the “deception” tasted so good and was so good for them?  According to the care2 website, wild rice has several very impressive health benefits:

  • Wild rice is gluten free
  • It does not contain sodium
  • It contains twice as much protein as brown rice
  • Wild rice is actually a grass and the grains are not polished or refined and can be eaten by diabetics in moderation
  • It is very rich in antioxidants – containing 30 times more than white rice
  • Because of its high fiber content, wild rice keeps your digestion smooth and helps lower cholesterol
  • Wild rice is a good source of essential minerals such as phosphorus, zinc and folate, which give you energy and nurture your bones
  • It contains vitamins A, C and E which are essential for overall health and immunity
  • A serving of wild rice is lower in calories than other rice varieties

And as you can read from the ingredients list, wild rice isn’t the only healthy ingredient in this salad. Pecans contain unsaturated fats that contribute to heart health. Avocados also contain healthy fats and loads of nutrients. Throw in some white meat chicken, 3 types of veggies, and some garlic for good measure, and even though the salad contains a small amount of vegetable oil and a kiss of sugar, the health-o-meter remains at the top of the green zone when you consider the recipe as a whole.

So I guess all things considered, a salad that tastes wonderful and contains healthy ingredients is by definition a winner. And this winning recipe comes to me from my dear friend Sandy. The recipe actually appeared in my second cookbook, but after all the praise it received at our last concert, I just had to share it with my internet readers too.

So do not hesitate to prepare this salad in the near future. It is the perfect dish to serve on a warm summer evening along with a rustic loaf and a nice crisp Sauvignon Blanc or Viognier. And Sandy, as always – you are the greatest. Thanks again for this lovely recipe.

  • 2¼ c. chicken broth
  • 1 tsp. kosher salt, divided
  • freshly ground black pepper
  • 1 c. wild rice, rinsed in cold water
  • 2 cloves garlic, finely minced
  • ¼ tsp. sugar
  • 1 T. Dijon mustard
  • ¼ c. rice vinegar
  • 1/3 c. vegetable oil
  • 1 boneless, skinless chicken breast, cooked and cut into bite sized pieces
  • 3 green onions, thinly sliced (both white and green parts)
  • ½ red bell pepper, diced
  • 12 sugar peas, cut in 3rds
  • 2 ripe avocados, diced
  • 1 c. toasted pecans
  • juice of 1 lemon, divided

Bring chicken broth, ½ tsp. salt, and a couple grinds of pepper to a boil. Add the rice, stir, and return broth to a boil. Reduce heat to simmer and cover. Cook for about 30-40 minutes or until the liquid is absorbed and the rice is tender. Remove from heat, uncover, fluff with fork, and toss with half of the lemon juice. Set aside to cool. (If you have extra liquid, drain the rice before adding the lemon juice.)

Meanwhile whisk the garlic, sugar, remaining ½ teaspoon salt, pepper, mustard, vinegar, and oil together; set aside. This is the dressing for the salad.

When the rice is cool, gently add the cubed chicken, green onions, red pepper, and snap peas. Stir in the dressing, adjust seasoning (it may need more salt), cover, and refrigerate for at least two hours to blend flavors. Just before serving, gently stir in the avocado, pecans, and remaining lemon juice.

 

PANZANELLA SALAD (TUSCAN BREAD SALAD)

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Over the years I’ve tasted several Panzanella salads. Some featured pine nuts, some didn’t taste like any anchovy paste was used, some used green olives rather than kalamata olives, while others contained Mozzarella cheese. But the one thing they all had in common was toasted bread, fresh tomatoes, and assorted garden veggies.

And when it comes right down to it, there isn’t one that I wouldn’t enjoy eating again. I mean really, how can any salad containing toasted bread, olive oil, olives, capers, and fresh vegetables not be delightful? And the most appealing aspect of this salad, beside the taste of course; the contents can vary depending on whatever veggies, olives, etc. you happen to have on hand.  This is Italian peasant food folks. Panzanella is not a rigid recipe that must be followed to the tee. It’s more like a rough guideline that can be different each time it’s prepared.

Panzanella evolved into the most commonly eaten summertime dish in Tuscany because every Tuscan housewife from the inventors in the 16th century through Tuscan cooks today have stale bread on hand at one time or another. And, like cooks everywhere, veggies that need to be eaten now! And olive oil, olives, capers, and good red wine vinegar in the pantry. Hence Panzanella seems to have almost invented itself. And thank heavens for that! There is probably no better dish to fix for family and friends on a hot summer evening. The dressing has such bold flavors that even bland flavored toasted bread comes alive when dressed with the tangy olive oil and vinegar emulsion. Add the crispness of the peppers, the saltiness of the kalamata olives, the bite from the red onion, the subtle peppery flavor from fresh basil, and you have a salad literally bursting with flavor. And nary a morsel of meat to be found!

So next time you need a salad that can be served as either a side or as a main dish, give Panzanella a try. And if you don’t happen to have both red and yellow peppers on hand, no big deal. Use what you have. Have tomatoes coming out of your ears? Add more than suggested below. Be creative. Remember, it’s a rustic salad and not meant to be exactly the same each time it’s served. Enjoy!

  • 2 T. capers, drained and roughly chopped
  • 2 garlic cloves, finely minced
  • 1 tsp. anchovy paste
  • ½ tsp. Dijon mustard
  • freshly ground black pepper
  • ½ tsp. kosher salt
  • ¼ c. vegetable stock
  • ¼ c. red wine vinegar
  • ½ c. extra virgin olive oil
  • 2 large, ripe tomatoes seeded and diced
  • 1 English cucumber partially peeled, seeded, and diced
  • ½ red onion, cut in half and thinly sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 6 c. rustic bread cubes, toasted
  • 1/3 c. halved pitted kalamata olives
  • 1/3-1/2 c. fresh basil chiffonade

Whisk together the capers, garlic, anchovy paste, mustard, pepper, salt, stock, vinegar, and olive oil. Set aside. In a large bowl combine the tomatoes, cucumber, onion, peppers, bread cubes, olives, and basil. Pour the dressing over all and toss until well combined. Serve immediately.

 

BAKED CHICKEN FAJITAS

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So once again I am going to prove to you how lazy I am. (I know confession is good for the soul, and I obviously have more to confess than most, but I seem to always be telling you of my deepest and darkest personal deficiencies.) And although laziness might not be up there on the list of the 10 most abhorrent habits known to mankind, it’s right up there on my own “must work on” list, second only to patience. But enough about my faults and on to Baked Chicken Fajitas!

As I wrote in my post entitled Chicken Fajitas, I love fajitas. And for my birthday party this year, I decided to follow my good friend Jim’s advice and serve taco/burritos with three types of meat filling. So I put my good friends Paul and Jim to work on the beef and pork (the two best meat cooks I know) while I concentrated on the chicken. I decided my chicken fajita recipe would taste great all wrapped up in a flour tortilla and slathered with all kinds of yummy condiments. But (and here comes the lazy part), I didn’t want to fry all the chicken and veggies necessary to feed 80 guests. (That’s a lot of chicken and veggies to fry, my friends. And although I might be lazy, I’m not crazy!) So I thought maybe there was a way to bake the chicken and veggies and still retain that lovely mixture of tender chicken and semi-crunchy veggies. So taking some good advice from several cooking sites I visited, while at the same time retaining the essence of my original recipe, I came up with this baked version.

Now I know it is in very poor taste to brag about oneself, but in this case I simply must! Not only did I turn my laziness into an inspiration, my inspiration resulted in nothing less than a fabulous new way to prepare one of my all time favorite dishes. The chicken remained tender and succulent and the veggies had that lovely semi-crunchy “roasted veggie” taste. Amazing! So in retrospect, maybe laziness (in certain circumstances) isn’t such a bad thing after all. I can live with that!

I hope you enjoy this new version of an all-American Mexican classic.

  • 2 tsp. cornstarch
  • 2 tsp. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. onion powder
  • ½ tsp. granulated garlic
  • ¼ tsp. smoked paprika
  • scant 1/8 tsp. cayenne
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 2 T. extra virgin olive oil
  • 1 lb. boneless, skinless chicken breast meat, cut into 1/3-inch strips
  • 2 green peppers, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 lg. yellow onion, thinly sliced
  • 2 T. fresh lime juice
  • warm flour tortillas
  • shredded lettuce, grated cheddar cheese, salsa, thin avocado slices, and sour cream (preferably Mexican) for serving

Combine the cornstarch, chili powder, ground cumin, onion powder, granulated garlic, smoked paprika, cayenne, salt, and pepper. Place the chicken, peppers, and onion in a 10×16-inch pan. Sprinkle the seasoning mix over the meat and vegetables. Drizzle the meat and veggies with the olive oil, and using your hands, toss the ingredients until everything is well coated in oil and seasoning. Bake the mixture in a pre-heated 400 degree oven for 15-20 minutes or just until the chicken is done. Stir once half way through the cooking process. Remove from oven and squeeze lime juice over all. Serve in warmed tortillas, with lettuce, cheese, salsa, avocado slices, and sour cream or whatever your heart desires.