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Mardi Gras / Fat Tuesday!

February 17, 2012 Leave a Comment

Fat Tuesday is almost upon us, and if you are looking for last minute decorations OR recipes, I’ve got a few for you!

First, a DIY post on making festive pinwheels, from Mardi Gras Outlet.  You will find so many fun things at Mardi Gras Store.   And for all of their Mardi Gras Craft Tutorials Click Here:

Adorable cupcake toppers (FREE PRINTABLES for Mardi Gras) from TomKat Studio:

This new post is for a more “kid-friendly” Mardi Gras mask, BUT you could easily use the Mardi Gras Mask tutorial from Twig and Toadstool, and create something elegant:

No Fat Tuesday party is complete without a King Cake Recipe.  Check out this this from the Brown Eyed Baker:


You’ll definitely need something to DRINK while celebrating, so click over and check out the Mardi Gras Drink Recipes from Simply Stated:


And finally… two Mardi Gras Recipes! One is a healthy Jambalaya recipe from SheKnows.com .  Also a crawfish fettuccine:

Happy Feasting!

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Red Curry Chicken & Shrimp

January 9, 2012 Leave a Comment

I had never made curry before, but thanks to an article in Fine Cooking magazine I had great success the very first time.  They teach, as I’ll show you below, how to make a flavorful curry base.  From there, simply add your choice of protein (meat, chicken, seafood or Tofu) and vegetables.  I chose chicken, shrimp, asparagus and mushrooms but it is really up to you as to what you want to use.

Let me also say upfront that I quickly gave the chicken, shrimp and vegetables a quick stir fry because I wanted them to develop more flavor (and browning does that) than just by cooking in the curry base but you definitely don’t need to do that.  If you choose not to, just add to the broth (I’ll tell you when in the recipe below) and simmer until cooked through (approximately 3- 5 minutes for the protein and vegetables).

Keys for success:  1)  Have all your ingredients prepped and chopped prior to any of the cooking.  This will make the entire cooking process much easier and organized. 2) If you are going to stir-fry your ingredients first, before adding to the curry base, make sure your pan is very hot.  You want to quickly brown them a bit – but not necessarily cooking 100% through – you can finish them off while simmering in the curry base.

Red Curry Chicken and Shrimp (adapted from Fine Cooking Magazine, Apr/May 2011)

Serves 4

For the curry base:

  • 1 (13.5  to 14 oz) can of coconut milk (you can use light if you’d like)
  • 1/4 cup red curry paste
  • 1 cup lower stock chicken broth
  1. Shake the can of the coconut milk well.  This is important because shaking helps create a consistent thickness since the fat often solidifies at the top of the can.
  2. In a 3 to 4 quart saucepan or wok, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes.  It will get very thick (light coconut milk will thicken but it won’t get very thick) and shiny and may or may not separate, either is fine.
  3. Add the red curry paste whisk well and cook, continuing to whisk for 1 minute.  Whisk in the broth and the remaining coconut milk and bring to a simmer over medium-high heat.
  4. If you were going to add your protein and vegetable without first stir-frying – this is the time to do it.  Also add the light brown sugar and fish sauce (see below).  Cook for 3 to 5 minutes and taste or cut to ensure these ingredients are cooked through.  Season with salt and pepper if desired; Serve!

The rest of the ingredients:

  • 1 lb. chicken, thinly slices (1/4″)
  • 1/2 lb. of shrimp
  • 1 1/2 cups asparagus, cut into bite-size pieces
  • 1 1/2 cups Shitake mushrooms, sliced (you can use any mushroom: button, cremini, oyster, etc.)
  • 3 tsp. vegetable oil
  • 2 Tbsp. brown sugar, more to taste if desired
  • 1 tsp. fish sauce, more to taste if desired
  1. If you are going to brown your protein and vegetables prior to adding them to the curry base, start doing so when the coconut milk is reducing.  Add 1 1/2 tsp. oil to a pan, get it very hot (over medium-high heat) and then add the shrimp and chicken and cooking for about 2 minutes, turning once.  Remove to a plate.  Add another 1 1/2 tsp. oil and then do the same thing with the vegetable.
  2. When vegetables are done add them to the curry base.  Also add the chicken and shrimp.  Add the brown sugar and fish sauce and simmer for 1 minute.  Taste to see if dish needs salt/pepper/more sugar (for sweetness) or fish sauce.  Adjust seasonings and serve!

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Amazing Homemade Chicken Pot Pie Recipe

January 2, 2012 Leave a Comment

Best Chicken Pot Pie

My husband is still talking about this delicious chicken recipe!  For relatively little effort you will be rewarded with a large quantity of (and I feel confident stating this) the best chicken pot pie ever:)

The basis of the recipe is from the Epicurious website but I tweaked the heck out of it to simplify it.  Here are some highlights:

  • I used store bought, refrigerator pie crusts.  You could also use puff pastry sheets (from the dessert section of the supermarkets frozen aisles) with excellent results.
  • I used cut up chicken from a supermarket rotisserie chicken.
  • I used canned chicken stock (preferably low-sodium) instead of making my own.

It’s the filling of this chicken pot pie recipe that is the star:

 

Amazing Homemade Chicken Pot Pie Recipe

  • 3 Tbsp. olive oil
  • 2 large red bell peppers cut into large dice
  • 1 large onion, chopped
  • 8 oz. shiitake mushrooms, stems removed, caps sliced
  • 1/2 cup frozen green peas
  • 3/4 cup chopped green onions
  • 1 Tbsp. chopped rosemary (don’t leave this out
  • 3-4 cups cook chicken, chopped
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup plus 2 Tbsp. flour
  • 1 cup milk
  • 2 cups chicken stock, preferably reduced-sodium
  • 1/4 cup whipping cream
  • refrigerated pie crust or puff pastry
  • 1 egg, beaten (for glaze)

For Filling and Assembly:

Put chicken into large bowl.  Spray a large skillet with non-stick spray.  Heat 1 Tbsp. of the oil in the skillet over medium heat.  Add peppers and onions; cook until soft, about 6 minutes.  Transfer to bowl with chicken.  Heat remaining 2 Tbsp. oil in the same skillet over medium-high heat.  Add mushrooms; saute until just brown, about 4 minutes.  Add to bowl with chicken. Mix in peas, green onions and rosemary.

Melt butter in a large saucepan over medium heat.  Add flour; whisk 2 minutes.  Gradually whisk in 2 cups of stock, then milk and cream; bring to a boil.  Season sauce with salt and pepper.  Stir content of saucepan over chicken and mix well.

Depending how you are making the pie (one large pie or 6 individual servings) depends on how you are going to cut (or not cut) the refrigerated pie crusts.  One pie crust will cover one large chicken pot pie. If you are making 6 individual you will need both crusts that come in a package of refrigerate crusts and you will probably need to cut and re-roll with a lightly floured rolling pin to cut out 6 pieces.  Place filling in baking dish(es) and cover with pie crust.  Press overhang to side of dish to adhere or crimp.

Preheat oven to 350 degrees F.  Brush top of crust(s) with egg glaze; cut 3 slits in each crust for steam to escape.  Bake pies until golden brown and heating is heated through, 25 to 45 minutes depending if are making individuals pies (25 minutes) or a whole pie (45 minutes).

*This recipe makes a lot of filling.  If you have too much, freeze leftovers for a future meal.

 

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Buffalo Chicken Risotto – Soooooo good!

November 28, 2011 Leave a Comment

Let me confess that I’ve NEVER had buffalo chicken wings or chip.  Never really appealed to me.  But when I read over this recipe it seemed to scream at me to make it.  The appeal was the flavorful broth that the risotto cooked in, a combination of  hot sauce, chicken broth, lager beer, honey and a touch of Worcestershire.  And it did not disappointment.  In fact – this might belong up there in my top 10 favorite recipes – it’s that good.

The recipe is simple to make.  Like any risotto, it just takes a bit of time and a stir ever few minutes.  I doubled the amount of chicken that the original recipe called – I wanted this to be a hearty entree.  When serving, it’s delicious with the crumbled blue cheese or without.

Buffalo Chicken Risotto (adapted from Cuisine Magazine, April 2011, Issue 86)

Serves 4

  • 4 1/2 cups low-sodium chicken broth
  • 3/4 cup hot sauce (such as Franks)
  • 2 Tbsp. honey
  • 1 Tbsp. Worcestershire sauce
  • 1/2 cup minced celery
  • 1/2 cup minced onion
  • 2 Tbsp. unsalted butter
  • 1 cup dry arborio rice
  • 1/2 cup lager beer, hot (such as Stella Artois)
  • 4 cups chopped cooked chicken
  • crumbled blue cheese
  1. For the broth, simmer the broth, hot sauce, honey and Worcestershire shire in a saucepan over medium heat.
  2. For the risotto, saute the celery and onion in butter over medium heat until slightly softened, 3-5 minutes.  Stir in rice and saute until grains are coated in butter, then deglaze the pan with the beer and stir until completely absorbed, 1-2 minutes.  Add broth to the pan in 1/2 cup increments; simmer and stir occasionally until each addition is almost completely absorbed before adding the next.
  3. Once all broth has been added and just about completely absorbed, add chicken.  Stir completely into rice and heat through.  Serve topped with crumbled blue cheese if you would like or put a bowl on the table and let each person add their own.

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Crispy Salmon

October 10, 2011 1 Comment

Crispy Salmon Recipe

My all time favorite way to cook salmon is what I call “Crispy Salmon”.  As you can see, the flesh forms a succulent, crispy crust that is also incredibly flavorful.  The amazing part of this pan-fried, healthful salmon recipe is that there is no oil (olive or otherwise) in this recipe.  The only ingredients are salmon, salt and pepper!  How can this be?  Salmon is an oily fish (good oils!) and because of this, the oil exudes as it is cooked and the salmon actually cooks in its own juices.

fried salmon recipe

Also – its a cinch to cook.  The method employed also works for chicken and pork.  Read on…..

Crispy Salmon Recipe

  • non-stick cooking spray
  • salmon fillets
  • kosher salt
  • freshly ground pepper
  1. Spray a non-stick or metal pan with non-stick cooking spray.  This is essential so that the salmon fillets don’t stick.
  2. Season each fillet, flesh side up, with salt and pepper.
  3. Heat the pan over medium-high heat.  When very hot, place each fillet, seasoned side down, in the pan.  Cook until until a pale  border develops around the entire piece of fish – 3 to 5 minutes depending on the thickness of your pieces.  Then flip the fillet over and continue cooking another 1 to 3 minutes (again – it depends on the thickness of your fish and how well you like it cooked.  Best the first time or two of making this to make a small cut after 1 minute to text for doneness*.).  Remove from pan; plate and serve.

*Although many like their salmon cooked through thoroughly (so the fillet flakes easily and there is no pink to the interior), others prefer there salmon cooked more to a medium with some pink on the inside.

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Thai Peanut Chicken

October 3, 2011 Leave a Comment

This spicy chicken with peanut sauce is easy to make and bursting with flavor.  Adapt from a recipe from Tasty Kitchen, we’ve added a sauce to it that is perfect when served over rice or noodles.  Leftovers are GREAT!

Thai Peanut Chicken

Serves 6

  • 2 pound Chicken, cut into bite size chunks
  • 3/4 cups Soy Sauce
  • 6 Tablespoons Honey
  • 3 Tablespoon Lime Juice
  • 3 Heaping Tablespoon Peanut Butter, preferably natural
  • 1 1/2 Tbsp Curry Powder
  • 3 tsp. Chili Garlic Sauce (from the Asian section of your supermarket)
  • 1 cup chicken stock, preferably reduced sodium
  • 1 1/2 Tbsp. heavy cream
  1. Mix ingredients through chili garlic sauce; remove and reserve 1/2 of mixture.  Marinate chicken in remaining 1/2 of  mixture.
  2. Cook chicken in skillet over medium-high heat for 5-8 minutes or until chicken is done. Reduce heat to medium-low.  Remove chicken to plate.
  3. Add reserved sauce to skilet: reduce heat to medium-low and add chicken stock.  Cook for 3 minutes.  Then add heavy cream and stir to combine.
  4. Serve chicken over rice or noodles with sauce.  Bring extra sauce to table to pass as desired.

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High Heat Roast Chicken and Potatoes

September 19, 2011 Leave a Comment

I’m pretty sure this oven roast chicken recipe will fast become a favorite.  The skin is super crispy while the chicken remains deliciously moist.  And as an added treat, the potatoes explode with flavor because they are basted* in schmaltz (chicken fat) throughout the cooking time.  And after you make it the first time – it will become a snap to make!

I learned how to make this high heat chicken recipe from Cooks Illustrated magazine although I have adapted it (by skipping the brine)** to make it a quick meal to prepare.  The chicken is essentially ‘butterflied’ (laid-open flat) which enables it to cook much faster than normal.  The sliced potatoes lay below the chicken and are cooked in the juices that drip down as the chicken cooks.

Below I’ll give you step-by-step instructions for this outstanding yet easy roast chicken recipe:

High Heat Roast Chicken and Potatoes (adapted from Cooks Illustrated magazine)

  • 1 whole chicken, giblets removed and rinsed
  • 2 lbs. russet or Yukon gold potatoes, sliced 1/4″ thick
  • 2 Tbs. unsalted butter, softened (optional)
  • kosher salt and pepper
  1. Preheat oven to 500 F.  Set oven rack in lower third of the oven.
  2. Cover the bottom broiler pan with foil.  Then spray the foil with non-stick cooking spray.  Lay the potato slices over the foil.  The potatoes will need to be layered.
  3. Cut through the backbone of the chicken.  This can be done with either kitchen shears or a sharp kitchen knife.  If using the latter, I find it easiest to stand the chicken up and use a downward ‘sawing’ motion to cut through.
  4. Next you’ll flip the bird over and flatten it’s backbone by pressing hard on it.  This will help the chicken lay flat (which promotes even cooking!)
  5. Next, if using the butter, use your fingers to spread it under the skin.  The skin from the neck and legs is really easy to lift.  And once the skin is lifted – you simply spread the butter underneath it.  Once that’s done salt and pepper the skin of the chicken.  Spray the broiler rack with non-stick cooking spray and lay the chicken on it (the rack fits over the broiler).
  6. Roast the chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read thermometer registers 160 degrees in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.
  7. Cut chicken into pieces and serve with potatoes.  Enjoy

 

*Hands free basting!  The potatoes are basted as the juices drip down from the chicken.

**Brining a chicken is when the chicken sits, refrigerated, in a salt bath (typically for 8 hours or more).  Although you rinse the brine off before you cook it, the resulting chicken is much moister and beautifully seasoned.  Unfortunately it’s a bit of work so what I often do to simulate a brine is to salt the chicken the night before and let it sit in the refrigerate overnight.  This ‘air brine’ also does wonders for the bird.  That being said – the whole chicken recipe above is absolutely divine even without the brine.

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Asian Inspired Chicken Meatballs with Citrus Sauce

August 29, 2011 1 Comment

These meatballs absolutely burst with flavor!  I’m embarrassed to admit that the first time I made this chicken meatball recipe  I loved it so much that I ate 7 meatballs in one sitting (while my husband ate 3).  That’s how good these are.  Since then I’ve managed some restraint ONLY because I ended up being uncomfortably full.  And I usually reserve that feeling for just once a year (Thanksgiving).  But these Asian chicken meatballs are that good.

You can serve these as appetizers (you may want to make them a bit smaller) or as the main meal.  They are super easy to throw together; you can do so earlier in the day and just keep them refrigerated until your ready to cook (bring to room temperature before cooking).

Asian Inspired Chicken Meatballs with Citrus Sauce (adapted from Cooking Light, “Basil Chicken Meatballs with Ponzu Sauce”, January/February 2011)

Yield: 16 Meatballs

Meatballs:

  • 2/3  cup  panko breadcrumbs
  • 1/3  cup  flaked sweetened coconut
  • 1/4  cup  chopped green onions
  • 1/4  cup  chopped fresh basil
  • 2  tablespoons  sweet chili sauce
  • 2  teaspoons  minced garlic
  • 1 1/2  teaspoons  fish sauce
  • 1 1/2  pounds  ground chicken
  • 2  large egg whites, lightly beaten
  • Cooking spray

1. Preheat oven to 425°.

2. To prepare meatballs, combine first 9 ingredients in a large bowl; shape mixture into 16 (1 1/2-inch) meatballs.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 8 meatballs to pan brown on all sides (4 to 6 minutes) . Remove meatballs from pan, and arrange on the rack of a broiler pan coated with cooking spray. Repeat procedure with the remaining 8 meatballs.

4. Bake at 425° for 7 minutes or until done.

Citrus Sauce

  • 1/4  cup  lower-sodium soy sauce
  • 2  tablespoons  small basil leaves
  • 1  tablespoon  chopped green onions
  • 2  tablespoons  fresh orange juice
  • 1  tablespoon  fresh lemon juice
  • 1 1/2  teaspoons  water
  • 1 1/2  teaspoons rice wine vinegar
  • 1 1/2 teaspoons sweet chili sauce
  • Dash of crushed red pepper

5. To prepare the sauce, combine soy sauce, basil leaves, green onions, juices, 1 1/2 teaspoons water, rice wine vinegar, sweet chili sauce and crushed red pepper in a small bowl. Serve sauce with meatballs.

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Oven Baked Barbeque Ribs with Homemade Barbeque Sauce

July 18, 2011 4 Comments

Home Made Ribs

For this fabulous homemade ribs and barbecue sauce recipe, and the mouth watering pictures, I’d like to introduce you to my good friend and fellow blogger, Sally.  Her blog, Bewitching Kitchen, is one that you definitely want to check out!  Sally is a world traveler (she’s lived in Brazil, Paris California and Oklahoma), has a fascinating background as a biochemist and molecular biologist and, to top it all off, she is an AMAZING cook!  I know because we have been swapping recipes for years!

Although these Oven Baked Barbeque Ribs from Sally look and taste like you spent a significant time standing over your grill, they are actually surprisingly hands off because they are oven-baked which renders them fall-of-the-bone moist but lacquered with a crisp crust bursting with flavor.  To top it all off, she includes her easy homemade barbeque sauce recipe.

Baby Back Ribs Oven

Barbeque Ribs Oven Baked and Homemade Barbeque Sauce Recipe

(adapted from Easy Basics for Good Cooking, 1987)
2 slabs of pork ribs (baby back or spareribs)
1 lemon, thinly sliced
1 onion, thinly sliced (no need to peel)
salt and pepper
juice of the lemon

for the barbecue sauce
1 cup tomato ketchup
1/2 cup water
1/4 cup red vinegar
1/4 cup brown sugar, packed
1 tsp paprika (smoked, if available)
1 tsp mustard
1 tsp chili powder (hot)
1 tsp Worcestershire sauce
1/2 tsp cayenne pepper
1/2 tsp salt

Remove the membrane from the underside of the ribs (use a paper towel to grab it and it should peel off easily).  Place the ribs on a rimmed baking dish, cover it with the lemon and onion slices, season with salt and pepper, and squeeze the lemon juice all over.   Cover tightly with aluminum foil and bake for 2 hours at 300F.

Meanwhile make the barbecue sauce by mixing all ingredients in a saucepan and bringing to a boil.  Reduce the heat and simmer for 15 minutes, stirring every once in a while.  If not using the sauce right away, refrigerate.

When the ribs are baked, remove the aluminum foil, discard the lemon and onion slices, and any liquid accumulated in the bottom of the baking pan. Brush a good amount of barbecue sauce all over the ribs and either refrigerate for a day or two, or proceed with the final cooking right away.

To finish the ribs in the oven, place them in a 425 F lightly covered with aluminum foil, for 45 minutes.  At the end of 45 minutes they look like this:

Oven Baked Barbecue Ribs

Uncover, brush a little more barbecue sauce on top of the ribs, and bake for 15 to 20 minutes, until nicely browned on top.  You can also finish them in a medium grill until cooked to your liking.  Serve the ribs with additional barbecue sauce on the side.

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Mexican Salad – A Feast!

July 11, 2011 4 Comments

My love affair with this salad began 30 years ago at Michigan State University at a great Mexican restaurant, “El Azteco”, that remains an institution there.  Called a Topopo Salad (Topopo means “Volcano”), it has often been described as a Mexican chicken salad on steriods.  One look at it and you’ll understand.

It starts with a base of refried beans and then moves on to melted cheese, then guacamole.  The salad is a combination of shredded iceberg lettuce, tomatoes, green onion, jalapenos, shredded chicken and green peas and it’s dressed with a light vinaigrette and topped with Parmesan cheese.  At least I think it is and that’s how I’ve created our home version of it.  And I’m pretty sure that this will fast become a favorite of your home too!

Mexican Salad Recipe – The Topopo Salad

Serves 4 (can be made as one huge salad on a platter or 4 large individual salads)

For Vinaigrette:

  • 1/3 cup canola or vegetable oil
  • 1/3 cup rice wine vinegar
  • 1 tsp. sugar

For Tortilla Chip Layer:

  • 1 bag Tortilla chips
  • 2 cans refried beans (I prefer black refried beans)
  • 2 cups shredded cheddar (or a bit more)
  • 2 cups guacamole*

Salad:

  • 1 iceberg lettuce head, finely shredded
  • 4 cups shredded chicken
  • 2 ripe tomatoes, diced
  • 1 bunch green onions, diced
  • 1 jalapenos, minced
  • 8 oz. frozen peas, thawed
  • 1 1/4  cups Parmesan cheese, very finely grated
  • prepared salsa, for serving

Make Vinaigrette:  Combine oil, vinegar and sugar in a bowl, mix well to combine.  Set aside.

Make Salad: Combine lettuce, peas, 1 cup of Parmesan cheese, jalapenos, green onions and tomatoes in a large bowl.  Set aside.

Prepare Bottom Layer:

  1. Turn on broiler.
  2. Heat the refried beans in a pan and add a Tbls. of water to thin them; combine well and heat until just barely simmering.
  3. On a large oven-proof platter, or on 4 individual plates, place a solid layer (some will overlap) of Tortilla chips.  Spread the refried beans as evenly as possible over the chips.  Top with the shredded cheddar cheese and place under the broiler until cheese melts.  Remove from oven and assemble.

To Assemble the Mexican Salad:

  1. Mix the dressing until well combined.  Then dress the salad mixture, starting with 1/3 of the vinaigrette and adding more as you feel needed.
  2. Top the melted cheese with guacamole.  Then, mound the salad on top of the Tortilla layer.  Sprinkle with the remaining finely grated cheese.  Serve and enjoy! (pass the salsa!!)

*stores like Costco and Sams sells terrific guacamole in their refrigerated sections.   I then store them in my freezer and take out as needed (usually it’s 4 pouches per package).

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