New Year's Day Special: Fig Braised Chicken with Spiced Walnuts

This recipe sounds absolutely evil!!  And not difficult - it's just marinate, bake, garnish.

I like to treat myself to spectacular meals on New Year's Day.  While I watch the Rose Parade, I make Eggs Benedict and mimosas.  Instead of "football snack food", I like to do a new meal that just screams "different"!!  This year, I am trying this one and some pilaf, some shredded Brussel sprouts, and if I'm feeling really industrious a crab bisque.  More champers, of course - it's New Year's!!!!

Fig-Braised Chicken with Spiced Walnuts

from Epicurious Magazine

INGREDIENTS:
For the chicken:
1 T olive oil
1/2 cup dried mission figs, diced
1/2 cup dried cherries
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
6 boneless, skinless chicken thighs
1 T or olive oil
1 teaspoon sea salt
1 cup chicken broth (bone broth if you have it)
Chopped fresh flat-leaf parsley, for garnish

For the walnuts:
1/2 cup walnuts
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon paprika


Procedure:
Prepare the chicken: (Day before is best)

In a sauté pan over medium-high heat, add 1 tablespoon oil along with the figs and cherries and sauté for 2 minutes. Add the balsamic vinegar and Worcestershire sauce and simmer to reduce by one third, about 3 minutes. Remove from the heat, pour into a bowl and cool in the freezer for 10 minutes.

In the same bowl or a resealable zip-top bag, combine the chicken and marinade. Mix thoroughly to coat the chicken evenly, cover if using a bowl, and refrigerate for at least 2 hours, or up to 24 hours.

When you are ready to eat, preheat the oven to 400°F.

Transfer the chicken from the marinade to a plate. Reserve the marinade.

Heat the remaining 1 tablespoon oil in a sauté pan over medium-high heat. Season the chicken thighs with the sea salt and cook the chicken in the hot oil until browned, about 3 minutes per side. 

Add the reserved marinade and broth and bring to a simmer. Reduce the liquid by half, about 10 minutes, turning the chicken periodically to ensure even cooking.

Make the spiced walnuts:
On a baking sheet or in an oven-safe sauté pan, toss the walnuts with the olive oil, sea salt, and paprika. Spread out in an even layer and toast in the oven for about 10 minutes.

Serve:
Transfer the skillet or pan with the chicken to the oven and cook for 10 minutes. Remove from the oven and let sit for 10 minutes. Serve the chicken, garnished with toasted walnuts and chopped fresh parsley.

Cooks' note
Store leftovers, refrigerated, for up to 1 week, or frozen for up to a year.

Chicken Lasagna

Fast and Easy Chicken Lasagna

Ingredients:
10-15 no-boil lasagna noodles
3 cups cooked, shredded chicken (use rotisserie chicken for lots of yummy flavor)
12 ounces frozen peas
½ cup Parmesan cheese
½ cup Swiss cheese
1 cup water
¼ cup seasoned breadcrumbs
fresh herbs for topping - parsley / thyme

6 tablespoons butter
1½ tablespoons minced garlic
6 -7 tablespoons flour
½ teaspoon poultry seasoning
¾ teaspoon salt
5 cups milk

* I sauteed some baby bellas to add another layer to the flavor - Portobellos have more taste, imho, than their button mushroom counterparts.  I mixed the chicken with the mushrooms to make it easier to assemble. I also drained and added a small jar of pimientos to get a lovely red and green contrast in each serving. I just put half the jar in with the first pea layer and the other half with the second.  I also use parmesan, Swiss and Mozzarella for my cheese layers.

Procedure: 

Make the sauce: 

• Melt the butter in a large saucepan over medium high heat. 
• Add the garlic and saute (don't let it burn!!)
• Add the flour, poultry seasoning, and salt. 
• Whisk and cook for 1-2 minutes. 
• Add the milk, one cup at a time, whisking after each addition and allowing it to thicken slightly each time before adding the next cup. 
• When the sauce is smooth and thick, remove from heat and set aside. 

Layer the lasagna: 

• Grease a 9x13 pan 
• Preheat the oven to 400 degrees
• Cover the bottom of the pan with (about 5) broken lasagna noodles, half of the chicken and mushrooms, half of the peas and pimientos, ¼ cup Parmesan1/2 c Mozzarella, 1/2 c Swiss, ⅓ cup water*, and 1½ cups sauce. 
• Repeat this layer once more. 
• Top with a layer of broken noodles, ⅓ cup water*, 1½ cups sauce, and ½ cup Swiss cheese. Cover with foil and bake for 40 minutes. 

Remove the foil, sprinkle evenly with breadcrumbs, and bake for an additional 5-10 minutes until the top is golden brown and bubbly. 

Sprinkle with fresh herbs like parsley and/or thyme - or dry - this really is just a "make it pretty" step!!!.
Let stand 10 minutes or more before cutting and serving.

*The water gets soaked up by those "no-cook" noodles


Like most lasagnas, this is a little pricier than my usual budget - but you do get 9-12 servings as it is RICH.

This week's recipe detective was Jaye!

Chicken Teriyaki Casserole

One of my good friends from college introduced me to homemade Chinese food, which was great as I never was a huge fan of restaurant Chinese. Her family's love of Chinese food was from a long-standing tradition of her dad's family - on Christmas Day they all went and ate Chinese. And since they were so fond of Chinese food, they had learned to make their own to save some pennies.

Over the years, I've learned so many of the beautiful traditions of the Jewish faith from my friends and students - and added some to my own celebrations of this Season of Light.  Since the reclaiming and purification of the Temple in Jerusalem is also part of the history of the Christian church (I heard a rabbi once refer to Judaism as the "Mother Church" - I loved that), I have my beautiful little menorah ready to go to remember:

• the miracle of the oil

• the celebration of religious freedom as the Jews had retained theirs despite their Babylonian captors

• the celebration of  political freedom as the Jews had won theirs from the occupying Greeks

• and to remember that the holiday celebrations in the religions of the Middle East hark back to the pagan worship of the Winter Solstice - it's all about the Light

Over the next week, I'll be re-reading the books of the Maccabees for my meditation.

Sunday night - the first night of Hanukkah - I'll be feasting on latkes.  But I'll include some Chinese later in the week and think about all my dear Jewish friends.  Chanukah Sameach!

Chicken Teriyaki Casserole

Ingredients:

1 lb chicken breast, cut into bite-sized chunks
3/4 c soy sauce (low sodium )
1/2 c water
1/3 c brown sugar, packed
1 T honey (or agave)
1 t ground ginger (or finely minced fresh)
EVOO
1 T minced garlic
2 T corn starch
2 T water

fried rice - see below

32 oz precooked frozen mixed vegetables - water chestnuts, broccoli, peapods, etc.

2 green onions, chopped for garnish


Fried Rice Ingredients:
2 eggs
4 cups cooked rice - cook the rice at LEAST one day ahead and chill.  (1 1/3 c dry + water to cook)
2 tablespoons oil
1/3 cup soy sauce
1 tablespoons brown sugar
1/2 teaspoon white sugar
1/8 teaspoon ginger
1 pinch crushed red pepper



Procedure:

Preheat oven to 350 degrees F. 

In a small saucepan, mix soy sauce, water, brown sugar, honey, ginger, extra virgin olive oil, and garlic and boil for 1 minute over medium heat.

While teriyaki sauce cooks, mix corn starch and water in a small bowl. 

Pour corn starch mixture into teriyaki sauce, and whisk until the sauce begins to thicken (about 1 minute). Take the sauce off the heat.

Arrange chicken breasts in casserole (9x13 or similar size) and pour 1 cup of the teriyaki sauce on the chicken. Bake, uncovered, for 30 minutes. 

While chicken cooks, make the fried rice:

Heat a little oil in a non-stick skillet and quick fry the beaten eggs until they are set.  Remove and slice into strips.

Whisk together the oil, soy, brown sugar, white sugar, ginger and red pepper flakes.

In a large nonstick pan, saute the cold rice in a bit of oil until the rice is hot and you hear it begin to "pop".

Add the sauce and mix.  Add the chopped egg and stir gently

Add the fried rice and cooked mixed vegetables to dish with the chicken. Add another 2-3 tablespoons of teriyaki sauce and stir all ingredients together to coat. 

Return dish to oven and bake for another 15 minutes. 

Remove from oven and drizzle the remaining teriyaki sauce on top, if desired. Garnish with the green onion pieces.  Serve immediately.


Speed hint!!  Do your prep work the night before and store everything in the fridge.  This comes together quickly if you just have to dump and stir the next night!!!

~~~~~~~~

Blessing for Hanukkah:
Blessed are you, Lord, our God, king of the universe, who performed miracles for our ancestors in those days at this time.

The Shehechyanu (This is only said the first night.)
Blessed are you, Lord, our God, king of the universe, who has kept us alive, sustained us, and enabled us to reach this season.

Blessing for the candles:
Blessed are you, Lord, our God, king of the universe, who has sanctified us with His commandments and commanded us to light the candles of Hanukkah.

~~~~~~~~

Homemade Chinese - not difficult - just use leftover rice from some other meal - or make a batch a rice and put it in the fridge for a day before you start this. This is much healthier than restaurant food and SO much cheaper!!!

BTW - this method of fried rice is just as good (actually, I think better) than restaurant Chinese. You can also add cooked mixed veggies, bits of ham, pork, shrimp, chicken, and if you want, some heated bean sprouts right at the end with the cooked egg.

Try to use short or medium grain rice.  The long grain rice doesn't have the same amount of starch on the grains after cooking and fries up differently.  I made fried rice once with the black "royal" rice and loved that version, too.

Hawaiian Chicken

Other than crab rangoon and some dim sum, I am not a particular fan of Chinese food.  I'm not sure if it's the MSG or what - I just don't like the way I feel after eating restaurant Chinese.  In a pinch - well, OK.  But I don't have it on my regular rotation unless it's something I make myself.  This is a slow cooker chicken dish I pair with rice, roasted broccoli and sauteed pea pods.  If I'm feeling extravagant, I'll throw some chopped cashews on, as well.

Hawaiian Chicken

Ingredients:
4 boneless, skinless chicken breasts
1 (20 oz) can pineapple slices, drained and juice reserved
1 green bell pepper, seeded and chopped ( buy a bag of sliced frozen)
3 tbsp soy sauce
2 tbsp brown sugar
Juice of one lemon
1/2 tsp ground ginger
2 tbsp corn starch
1/2 tsp salt
1/2 tsp pepper


Procedure:
Place chicken in the bottom of a crock pot that has been sprayed with non-stick spray.

Place pineapple rings and chopped bell pepper on top of the chicken.

In a small bowl whisk together, pineapple juice, soy sauce, brown sugar, lemon juice, ginger, corn starch, and salt and pepper until brown sugar and corn starch is dissolved.

Pour the pineapple juice mixture over the top of the chicken.

Cover and cook on high for 2 1/2 to 3 hours or on low for 4-6 hours.

Slice the chicken breasts and serve over rice.

This week's recipe detective:  

dragons3-OH

Thanksgiving Menu 2015

Thanksgiving Menu - a little off the beaten path...

Seafood Stuffed Shells 

Roasted Squash / Brussels Sprouts / Red Onion  

Dessert:  Pumpkin Parfait (sweetened & spiced pumpkin and yogurt, layered with granola)

Dice squash.

Prep and halve sprouts.

Dice red onion.

Drizzle with olive oil, some rosemary and sage and toss.

Begin roasting while prepping the seafood shells,

(Toss the veggies now and then to roast evenly.  About 25 minutes at 400° if you do them on their own.  Longer at 350° if you do them with the shells.)

Drizzle with balsamic reduction at serving time.  You can also sprinkle these with pomegranate seeds.

Ingredients:
24 uncooked jumbo pasta shells
1 tablespoon finely chopped green pepper
1 tablespoon chopped red onion
1 teaspoon plus 1/4 cup butter, divided
2 cans (6 ounces each) lump crabmeat, drained
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 egg, lightly beaten
1/2 cup shredded part-skim mozzarella cheese
1/4 cup mayonnaise
2 tablespoons plus 4 cups 2% milk, divided
1-1/2 teaspoons seafood seasoning, divided
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 teaspoon coarsely ground pepper
1-1/2 cups grated Parmesan cheese

Procedure:

Cook pasta according to package directions.
Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside.
In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish.
In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese.
Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly. Yield:8 servings.

Leftovers for a few meals!!   

And we'll do a turkey roast the next time there is more than one person eating here.

Pasta Fagiole

I grew up in a pretty stereotypical post-war town,  close to NYC.  The 60s were just beginning to see some racial and religious integration.  A couple of moves later, I found myself in college and in a much more diverse atmosphere - it was an education!  I think the greatest part of my education there was exposure to different thoughts, ideas, and cultures.  And of course, being in a large city (Boston), meant exposure to all the different neighborhoods and various cuisines.  I guess I'm truly a peasant at heart, though, because what always pulls me in is good simple home-style cooking.  This recipe may not be grandma's hours-on-the-stove version, but it's good, simple, and number one - FAST!

Following is a slightly more labor-intensive one I've made that I really like.  An immersion blender is a life-saver on this one!

Fasta-Pasta Fagiole

"pasta faZHUL" or, as my friends from Southie called it "fazh"

Ingredients:
2 tablespoons olive oil
1 small yellow onion, minced
1 large celery stalk, diced
1 small carrot, diced
1 large garlic clove, minced
1 teaspoon minced fresh sage or 1/4 teaspoon dried sage
1/4 teaspoon salt + more to taste
2 cups chicken broth or vegetable broth
1/4 pound (about 1 cup) small pasta like shells, elbows, or ditalini
1 15-ounce can cannellini beans, rinsed and drained
1 cup (8 ounces) tomato puree or crushed tomatoes
1 tablespoon minced fresh parsley
Black pepper, for serving (optional)
Grated Parmesan cheese, for serving (optional)

note:  I like to throw some cooked, chopped spinach into this, too.  I do cook it separately and add it in a dollop when serving, topped by the parm.  (I just don't like the "color" when I cook the spinach in with the broth.  And I have a thing about large cooked leaves of anything.  It has to be CHOPPED!! - Being picky, I know!)


Procedure:Heat the olive oil in a large, deep skillet over medium-low heat. Stir in the onion, celery, carrots. garlic, sage, and 1/4 teaspoon salt. Cook for 10 minutes

Increase the heat to medium and add the broth

Bring to a simmer and stir in the pasta. 

Cover the pot and cook for 8-10 minutes until the pasta is tender—timing will vary based on the type of pasta you're using. (Stir now and then so pasta doesn't stick to bottom of pan)

Stir in the cannellini beans,  tomatoes and parsley and cook for a few minutes more, just until the beans are warmed through.

Taste to add more salt if needed and black pepper if desired.

Serve with grated Parmesan cheese, if desired.

The pasta will continue to absorb liquid so this soup is beast eaten fresh. You CAN cook the pasta separately if you'd like and then add it to each serving just before serving, also.

If you have a "gotta have meat in it" person in your house, some cooked Italian sausage, either crumbled or in slices, and added at the end would round this out.

Not-So-Fasta Pasta Fagiole

Ingredients:2 tablespoons extra virgin olive oil, plus more for serving
4 ounces pancetta, diced
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 medium ribs celery, finely diced
2 cloves garlic, minced
1/2 cup white wine
6 cups low sodium chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (14.5 ounce) cans cannellini beans or chickpeas (or combination), rinsed and drained
1/4 cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
1 cup diced or chopped canned tomatoes, with their juices
2 bay leaves
1 tablespoon minced fresh rosemary
3/4 cup dried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving

Procedure:
Heat the 2 tablespoons of olive oil in a large pot over medium-low heat. 

Add the pancetta and cook about 5 minutes.  (melting the fat out) Stir occasionally.

Add the onion, carrot and celery and cook until the onions become translucent, about 5 minutes. Stir occasionally. 

Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't stick to the bottom of the pan and burn.

Add the wine and cook until it has nearly evaporated, about 5 minutes. 

Add the broth, salt, pepper, beans, lentils, diced tomatoes, bay leaves and rosemary. Bring to a boil, then reduce the heat, and simmer, uncovered, until the lentils are just tender, 15-30 minutes.

Use a slotted spoon to transfer 1 cup of the bean mixture to a heat-safe dish and blend until smooth.

Add the dried pasta to the pot and stir.  Cook until the pasta is tender but still firm to the bite, anywhere from 8-12 minutes depending on the type of pasta you used. 

Discard the bay leaves.

Stir the reserved puréed bean mixture into the soup and cook briefly until soup is heated through.

Remove the soup from heat and stir in the Parmigiano-Reggiano. Add more broth is the soup is too thick. Season with S/P. 

Ladle the soup into bowls. Drizzle each portion with a touch of extra-virgin olive oil and sprinkle with more cheese, if desired.

The pasta and lentils will continue to absorb liquid so this soup is beast eaten fresh. You CAN cook the pasta separately if you'd like and then add it to each serving just before serving, also.

This week's recipe detective was Kate Richardson:

Orecchiette and Sausage

This is a great meal for keeping the kitchen cleaned up - it only takes one pan!!!  I always like to add just a bit more broth so it's more like soup.  Great with slices of garlic bread and a nice white wine!! If you can't find orechiette (little ears), any small pasta, like shells, will do.

Orecchiette Pasta and Sausage

Ingredients:
olive oil
1 onion sliced
2 cloves garlic chopped
1 red pepper, diced
S/P
1 lb spicy Italian sausage
6-7 cup chicken broth, as needed
3 c orecchiete pasta
1 cup chopped arugula (or spinach or combination)
1/2 c grated Parmesan cheese


Procedure:

Saute onion, S/P and red pepper 5-7 minutes until onion is golden.  Throw in the garlic for the last minute of sauteing.

Stir in the sausage (remove from casings if you bought links) and saute, stirring until the sausage is broken up and browned - about 7 minutes.

Add 1 1/2 c chicken broth to mixture and scrape up the bits that have stuck to the pan.  Add the pasta and cook, adding more broth as needed, until the pasta is cooked through and most of the broth is absorbed - takes about 12-15 minutes.

Stir the arugula/spinach in and stir until the leaves wilt.  Ladle the pasta into bowls to serve and top with a good sprinkling of the Parm.

This week's recipe detective was GSDMom!

                                                                                                

  

      

Chicken Paprikash

So simple!!!!  I think this was the first official "recipe" I made when I began actually cooking dinner for my family.  I love almost anything with a sauce and love it even more if it has sour cream!!  LOVE sour cream!!!   This makes a simple, but elegant meal with lots of flavor.    Reheat leftovers, if you have any,  gently - partial power in the microwave, so you don't separate the sauce into a curdled mess.

Chicken Paprikash

Ingredients:
about 3 lbs chicken pieces (or about 2 pounds boneless thighs)
1 teaspoon salt
1/2 teaspoons black pepper
2 tablespoons butter
1 large onion, chopped

1 large Anaheim or green pepper, chopped (you can leave the pepper out if your don't like it - you            can also use red peppers instead)
2 heaping T paprika (Sweet Hungarian)
1/2 c dry white wine

1 1/2 c crushed tomatoes
1/2 cup chicken stock
1 teaspoon salt
1 cup sour cream
2 tablespoons flour – all-purpose

parsley (optional garnish)

Instructions:
Use paper towels to dry the chicken. 

Sprinkle the chicken with S/P

Melt the butter in a large pan and brown the chicken about 6 minutes on one side and then again on the other.

Remove the chicken from the pan and add the chopped onion and pepper. Cover the pan and let the veggies "steam" for a few minutes, then remove the cover and continue to cook, stirring occasionally, until they begin to get a golden brown color (this takes a bit of time for the sugars in the veggies to caramelize - but you WANT to spend the time - adds an entire layer of flavor)

Add the paprika and cook, stirring constantly for about 30 seconds (heating spices releases the oils ins them).

Add the wine, tomatoes, and chicken stock, and more salt, if desired, and then return the chicken pieces along with any juices from the plate

Bring to a boil, cover and turn down the heat to simmer. Let the chicken simmer for 30 minutes.

While the chicken cooks, prepare any side vegetables and some cooked noodles - keep them warm when they're done. (Paprikash is really awesome with spaetzle - little dumplings - but learning to cook those is another story.  Some like this over mashed, but I have to go with the noodles!  Any kind of pasta will do - but find one that has some kind of texture to it to catch up all that wonderful sauce!)

Combine the flour into the sour cream and stir until there are no lumps.

When the chicken is done, turn the heat off and stir a small ladleful of the broth into the cream and stir. Keep adding one small ladleful as a time, bringing the temperature of the cream up to the temp of the broth (If you add sour cream directly to hot liquid you will get a curdled mess.) Once the sour cream is quite warm, pour all of it into the pot and stir to combine. DO NOT LET THE SAUCE BOIL - AGAIN, IT WILL CURDLE. Turn the heat back on to low and cook gently, stirring until the sauce has thickened.  Serve over noodles.

Crack a little black pepper over the top and garnish with parsley, if desired.

This week's recipe detective was:

Angel

                                              

Greek Chicken Soup - Avgolemono

Second version of soup - we're going to get Carlene back on her feet!!!

Chicken Soup, Take Two (Avgolemono)

Ingredients:
boneless chicken thighs or chicken breast
2 carrots, peeled, chopped
2 celery stalks, chopped
1 medium onion, peeled and sliced
6 garlic cloves, crushed
parsley
2 bay leaves
48 oz chicken broth

pinch thyme

S/P

small knob (1/2") of fresh ginger - peeled, cut into extremely small dice

1/4 cup chopped fresh flat-leaf parsley
2 1/2 teaspoons grated lemon rind
1/4 cup fresh lemon juice

8 ounces uncooked orzo (rice-shaped pasta), cooked separately

Dump the first set of ingredients into your pressure cooker and process for 15 minutes.

Remove the chicken and cut into small pieces

Add the parsley, lemon juice and rind to the soup and stir

Cook the orzo separately and add it to the bowls at serving

(Store leftover pasta separately from the rbroth as the pasta will continue to absorb the broth.)

Best Ever Slow Cooked Chicken

I normally don't go for pre-packaged mixes and soups because of the sodium, but there are times where I need REALLY simple.  This is one of the best recipes for "insanely easy"!  (And you can always cut some of the sodium by dropping in large chunks of potato and fishing them out at the end.)

Best Ever Slow Cooked Chicken

1 can golden mushroom soup
1/2 pkg Italian style salad dressing* (or you can use all Italian and skip the ranch)
1/2 pkg dry ranch style dressing*
2 T butter
1/2 c white wine
1 8 oz container cream cheese and chive (or just plain cream cheese)
4 chicken breasts

6 hours on low in slow cooker.  After 4 hours, give it a stir.

Can it get any easier?

This week's recipe detective is Jaye-MI

*To make your own Italian Salad Dressing Mix:

2 T garlic powder

2 T onion powder

2 T white sugar

1/4 c oregano

1 t ground pepper

1/4 t thyme

1 T dried basil

1 T dried parsley

1 t salt

1 t red pepper flakes

Mix above in jar.

To make salad dressing combine 2 T mix with 1/4 c vinegar and 1/2 c olive oil.