Turkey Legs - Confit Style

Today, I bring the dark meat turkey lovers out there a real treat!  Confit Turkey Legs!  My husband and I first enjoyed these at our daughter and SIL's home last Thanksgiving.  This past weekend we had an early Thanksgiving feast with some of our family and I decided to try making these myself.  

If you've ever tried making or eaten confit duck legs, you know how the cooking process makes the meat so tender.  The combination of dried chilis, garlic and oregano in this recipe are reminiscent of slow braised pork shoulder and almost as tender!  

The turkey legs can easily be braised one to four days ahead and either sliced and reheated or reheated whole in a low oven and then browned in a skillet until crisp.  I made these a day ahead and simply sliced and reheated the meat along with the whole turkey that I prepared fresh that morning.   I also chose not to use the optional almond sauce that is included in the recipe.  

I'm sorry I didn't get any 'after' photos, but, I will share how tender and delicious they are!  My husband raved about them.  For him, this was the best part of the meal.    

So, if you have dark-meat lovers in your family, please give this recipe a try.  

Happy Thanksgiving!   

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Turkey Legs - Confit Style

4 - 6 Servings

Braising Ingredients:

1 Tbsp. light brown sugar
2 tsp. cracked black pepper
2 Tbsp. plus ¼ tsp. kosher salt

2 whole turkey legs (4–5 lb. total)
6 garlic cloves, smashed, plus 2 heads of garlic, divided
8 dried guajillo, ancho, or New Mexico chiles, stems and seeds removed
4 sprigs oregano or 1 tsp. dried oregano
3–4 cups (or more) extra-virgin olive oil
2 tsp. (or more) crushed red pepper flakes

Ingredients for Sauce:  

½ cup unsalted roasted almonds or peanuts
¼ cup toasted sesame seeds

Combine first three ingredients in a small bowl. Place turkey legs in a baking dish just big enough to fit them or a medium Dutch oven. Sprinkle all over with the brown sugar mixture and scatter smashed garlic cloves over them. Let sit at room temperature at least 2 hours, or chill up to 12 hours (the longer the better).

Position rack in middle of oven and preheat to 275°F. Cut heads of garlic heads in half crosswise. Place the garlic halves, chiles and oregano sprigs around the turkey legs. Pour in oil until turkey is mostly if not completely submerged.  Push down chiles beneath oil as they can burn if above the surface. You may need a bit more oil depending on your pot and size of turkey legs.  The garlic and chili infused oil can be used in all kinds so don't through it away after braising!

Braise turkey, uncovered, until meat has shrunk away from drumsticks dramatically and meat shreds easily with firm pressure, 3–4 hours.  Keep the temperature at a lazy simmer and reduce heat if it starts to bubbled too vigorously. Let meat rest, still submerged in fat, at least 1 hour.

If making sauce, pick out chiles from braising oil with tongs and place in a blender; add red pepper flakes and 1 cup braising oil. Let cool slightly, then blend until chiles are coarsely chopped. Add almonds and pulse until largest pieces are no bigger than a red pepper flake. Add sesame seeds and pulse just to combine. Season with remaining ¼ tsp. salt and add more red pepper flakes if desired.  Otherwise, strain the oil and reserve, refrigerated, for browning potatoes, frying eggs or your next confit project.  

If eating right away, heat 2 Tbsp. braising oil in a large nonstick or cast-iron skillet over medium heat. Cook turkey legs, carefully turning with 2 pairs of tongs, until brown and crisp all over, 8–10 minutes (I eliminated this step). Serve with the almond-chile sauce, if desired. 

Turkey legs can be braised up to 4 days ahead. 

2 Thumbs Up! 

Adapted from Epicurious.  Visit the site to read reviews and other suggestions.  

Wine Braised Duck Legs and Other Winter Comfort

Winter has definitely hit the Milwaukee area with temps in the single digits and below at night the past few days! I don't know about you, but I can't seem to wrap my head around a salads just yet.  All I wantis warm, simple, comfort food.  I haven't wanted to think much about new recipes. Slow roasted meat,roasted and browned poultry, and savory, filling soups are what we've been craving and eating.  I've been making lots of family favorites for the past three weeks.  There's been nothing new or exciting to share until I made these braised duck legs. 

Flavored with bay leaf, garlic and thyme, these are a great do-ahead dish for a special weekend meal. I'm lucky that my husband enjoys duck as much as I do and we are also fortunate to be able to buy individually frozen duck legs at a local store. 

The other thing I'm craving these days......flowers!  A little, colorful primula or cyclamen is all I need to make me smile and take my mind off the the snow and cold outside. 

It seems my mind has been in the clouds lately.  I haven't been able to concentrate much on cooking so maybe that's why I've been sticking to tried and true recipes.

Perhaps it is because we are awaiting the birth of our third grandson within the next few days!  It looks as though our daughter will need to have a C-Section since the little guy has decided the most comfortable position is sideways inside his mother.  By next Monday afternoon I should be a Nana once again!  If you don't hear from me for again for a while you'll know why.  Concentration issues :)

Wine Braised Duck Legs

Printable Recipe

6 large whole duck legs, trimmed of excess fat
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

2 teaspoons dried or freshly chopped thyme
1 bay leaf, crumbled
3/4 cup dry white wine
2 heads garlic, cloves separated and peeled
8 fresh thyme sprigs
3 cups chicken or duck stock
2 tablespoons unsalted butter
1 tablespoon all-purpose flour

Combine salt, pepper, 2 teaspoons chopped thyme and crumbed bay leaf in a small bowl.

Season duck legs with with the seasoning mixture and place in a shallow dish. Cover and refrigerate for 24 hours.

Preheat oven to 350F.

Pat duck legs with paper toweling to remove excess moisture.

In a heavy skillet, large enough to hold legs in one layer, cook legs, skin sides down, over medium-high heat for 10 to 15 minutes, or until skin is crisp and nicely browned, removing fat from skillet as it is rendered. Turn legs over and cook until browned on the other side, about 2 minutes. Transfer to a plate.

Pour off fat from skillet and deglaze with wine, scraping up browned bits. Boil until the wine is reduced to a syrup and add the garlic cloves and thyme sprigs. Return duck legs, skin sides up, to skillet and add stock. Bring mixture to a simmer and braise, uncovered, in the oven for 1-1/4 hours, or until legs are very tender. Transfer legs to a baking sheet and refrigerate until ready to finish. The braising liquid can be strained, cooked and reduced to make a sauce. 

Bring duck legs to room temperature.

Preheat broiler.

Broil the duck legs 8 inches from the heat for 3 minutes, until the skin is browned. Serve with buttered noodles, roasted or mashed potatoes.  

Turkey Sausage and Spinach Lasagna

Here is non-traditional idea for your Thanksgiving gathering.  I know that roasted turkey and all the traditional side dishes aren't enjoyed by or are practical for everyone. This lasagna recipe includes turkey but in the form of mild or hot turkey Italian sausage!

 

Adapted from an old Bon Appetit recipe, you may already know this wonderfully tasty lasagna.  The beauty of this recipe is that it can be completely prepared one or two days ahead of your gathering.  All you need to complete the meal is some delicious garlic bread and a favorite salad.  I love Ina's recipe for garlic bread, using a little less garlic and olive oil then she does. Today, I used Tuscan-seasoned olive oil for bread-dipping. 

My secret weapon for squeezing moisture out of the frozen spinach used in this recipe is this easy-to-use potato ricer!  It also great for squeezing moisture out of shredded zucchini - not to mention making perfect holiday mashed potatoes.  I also used my homemade tomato sauce that I made from my garden tomatoes, recipe here.  Feel free to substitute store-bought chunky marinara but homemade always tastes great. 

This is one easy Thanksgiving (or any time) dinner and your guests will be sure to love it!

You might recall in my last few posts, I've mentioned the mild fall we've been having. Not any more!  We had our first snow fall yesterday.  I hope all of you in the U.S. who may have been traveling to visit family for Thanksgiving weren't delayed by the weather in the Midwest.

A Happy and Safe Thanksgiving to all!

Turkey Sausage and Spinach Lasagna

Printable Recipe

Makes 8-12 servings, depending on serving size. 

Tip: Start a few days ahead by preparing the sauce first.  Assemble lasagna at least one day ahead. 

Ingredients:

1 1/4 pounds sweet or spicy Italian turkey sausages, casings removed (I used sweet)

1-15 oz container ricotta cheese
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 3/4 cups grated Parmesan cheese
2 large eggs
3 tablespoons whipping cream
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
9 uncooked lasagna noodles (Not No Boil Noodles!)
4 cups shredded mozzarella and provolone cheese (about 12 ounces)

For Tomato Sauce (makes 8 cups):

3 tablespoons olive oil
1 medium onion, finely chopped
6 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon dried basil
3/4 teaspoon dried marjoram
3/4 teaspoon dried crushed red pepper
2 28-ounce cans Italian-style tomatoes
1 cup canned crushed tomatoes with added purée
1/2 cup dry red wine

To prepare tomato sauce, heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.) You may also substitute chunky store-bought marinara sauce and add the seasonings you like to equal 8 cups of sauce. However, if you have time, the sauce is wonderful!

To prepare turkey sausage, heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce (You may reserve some sauce for passing at the table, if desired). Simmer 5 minutes.

Position rack in center of oven; preheat to 375°F.

Whisk ricotta, spinach, 1 cup grated Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup shredded mozzarella/provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup mozzarella/provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup mozzarella/provolone over lasagna. Dollop remaining ricotta mixture atop lasagna in 12 equal spaces. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil. (Can be prepared 2 days ahead. Refrigerate until time to bake).

If lasagna was made ahead, remove from refrigerate for 30 minutes. Bake lasagna 60 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 30-40 minutes longer (I reduced the heat to 350). Let lasagna stand 15 minutes before serving. (Lasagna can be baked 1 day ahead. Cool slightly, cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)

My Note: Next time I would make more sauce and reserve at least 2 cups to use for passing at the table when serving. This sauce would freeze well.

Adapted from Bon Appetit

Honey-Lacquered Chicken with Lemon and Rosemary

I love when a recipe saves your culinary spirit.  After a couple of flops in the new-recipe-department last week, I was feeling a little low and upset about wasted time and ingredients.  Luckily, I found this recipe that saved me from a three strike failure. This easy-to-make roasted chicken is perfect for a cool, autumn evening.

The original recipe uses small, whole chickens but I used some large, locally-raised, antibiotic-free chicken legs instead because we love chicken legs. Since I wasn't stuffing whole birds with the lemon, garlic and rosemary, I placed them on the baking pan underneath the chicken legs.

The chicken parts are brushed with a honey/lemon/balsamic mixture and roasted in a hot oven to produce the beautiful lacquered skin and then finished at a lower temperature.  Chicken is so versatile that any side dish you like would be wonderful.  Roasted potatoes, squash, or grilled eggplant, which is what we had.  I found this beautiful, Italian eggplant at the Farmers' Market, which we sliced, brushed with olive oil, seasoned with some Italian herbs and grilled. 

So far, fall has been kind to us and I still have quite a few things blooming in the garden.  These photos were all taken in the past several days.

Two of my favorite fall-blooming flowers are the Colchicums, or autumn crocus, in the first photo along with Japanese Anemone and Tricyrtis or toad lily, above, with some favorite dahlias.   

How is Fall in your area?  Although the trees are changing color, we are behind in both color change and leaf drop compared to last year.

Honey-Lacquered Chicken with Lemon and Rosemary

Printable Recipe

*Please see My Notes below

1/4 cup plus 1 teaspoon honey
2 tablespoons plus 1 teaspoon fresh lemon juice
2 tablespoons balsamic vinegar or glaze
Whole chicken legs
Salt and Pepper
6 small rosemary sprigs
3 garlic cloves, sliced
1/3 of a lemon, cut into slices

Preheat the oven to 450°. 

Rinse with cool water and dry chicken with paper toweling.

In a small bowl, combine the honey, lemon juice and balsamic. Scatter the rosemary sprigs, garlic and lemon slices over a baking sheet. Set the chickens pieces on top of them. Brush two-thirds of the honey glaze over the chickens and season lightly with salt and pepper. Roast in the middle of the hot oven for 20-30 minutes, checking after 20 minutes. 

Reduce the oven temperature to 325°. Rotate the pan and brush with the remaining glaze. Roast the chicken for about 30-40 minutes longer, until the juices run clear when the thighs are pierced, basting with the pan juices at least twice. Remove from oven and let rest for 10 minutes before carving, and serve.

My Notes: I halved the glaze ingredients and used four whole chicken legs to serve two people.  The original recipe calls for soy sauce instead of balsamic vinegar and uses whole chickens which are stuffed with the garlic, rosemary and lemon.  Use 3 large sprigs of rosemary, 3 quartered garlic cloves, and 1/3 lemon if using whole chickens.  Increase roasting time if you are using whole chickens.

Recipe Adapted from Food and Wine

"Ancient" Chinese Chicken with Green Beans and Caramelized Shallots

I use the term 'Ancient' loosely here.  It's not an authentic ancient Chinese recipe but the name given the recipe in an old cookbook of mine from 1986 called "Noteworthy - A Collection of Recipes from the Ravinia Festival"  It's still one of my all-time favorite cookbooks and I love pulling it off the bookshelf every now and then to see if there's anything I may have missed. My original copy was so worn that the pages were falling out but I was lucky enough to find an almost new copy at the local used book store. 

FYI, the Ravinia Festival in northern Illinois is the oldest outdoor music festival in the United States, with a series of outdoor concerts and performances held every summer from June to September. It has been the summer home of the Chicago Symphony Orchestra since 1936 and the cookbook was the project of the Women's Board of the Ravinia Festival Organization. 

I was in the mood for some Asian BBQ chicken, and found this recipe in my cookbook.  I thought I might have a hard time finding the currant jelly and plum jam but luckily, no problem thanks to the popular store brand. The original recipe calls for chicken legs and breasts but I substituted bone-in chicken thighs because they stay so tender and juicy, even after a long cooking time.

Since my husband and I are trying to watch our carb intake during the week, I served the chicken with some sauteed mushrooms (to which I added a little of the chicken spice mixture) and my favorite recipe for green beans with caramelized shallots which I'll also share.  It's a fool proof method for getting tender but not over-cooked green beans, just like you'd get in a restaurant.

Did you know that Chinese New Year is starting on February 19!  It will be the Year of the Goat!  Some interesting facts on the Chinese Zodiac. 

I also want to thank my friend, Maris, at In Good Taste Magazine and Wüsthof for the opportunity to win two beautiful Wüsthof knives in December.  Thank you, both very much!  I am thrilled with them and the boning knife is perfect for cutting up chicken parts.

"Ancient" Chinese Chicken with Green Beans and Caramelized Shallots

Adapted from "Noteworthy - A Collection of Recipes from the Ravinia Festival"

Printable Recipe

Serves 6

12 bone-in chicken thighs trimmed of excess skin (you may use other chicken parts if you prefer)
1/2 cup Canola oil
2 teaspoons Herbes de Provence
2 teaspoons coarse salt (I like to use coarse sea salt)
1 teaspoon freshly ground pepper
2 tablespoons lemon juice

Note: I ground the dry seasonings together in my spice grinder (which is a coffee grinder I use just for spices).  Save any leftover spice mixture to use on sauteed mushrooms or green beans.

For the Sauce:

1-1/3 cups ketchup
2/3 cup red currant jelly
3 tablespoons Worcestershire sauce
2 tablespoons Chinese rice vinegar
1 tablespoon light soy sauce
1/2 teaspoon Tabasco (or Sriracha)
1 teaspoon grated fresh ginger root (or 1/2 teaspoon dry ginger)
1/4 teaspoon Chinese Five Spice powder
1-2 cloves garlic, minced
1/4 cup plum jam (strained if it has large bits of plum)

Preheat oven to 350F.

Arrange the chicken on a rimmed baking sheet. Rub the chicken pieces with oil and then sprinkle the lemon juice, Herbes de Provence, salt and pepper over chicken and cover with aluminum foil. Bake in the preheated oven for about 45 minutes to an hour.

While the chicken is baking, combine all of the sauce ingredients in a heavy saucepan and whisk together. Bring to a boil, reduce heat and cook for 10-15 minutes, stirring occasionally. Set aside.

When the chicken is done, remove from oven, uncover, and drain the juices.

Increase the oven temperature to 400. Baste the chicken generously with the sauce and bake, uncovered for 30 minutes, or until browned. Serve with remaining sauce.

You may also grill the chicken on a medium heat grill, basting frequently with the sauce until browned for about 10 minutes, turning frequently.

Serve with sauteed mushrooms, and,

Green Beans with Caramelized Shallots
Adapted from Epicurious

Serves 4

1 pounds slender green beans, stem ends trimmed
3-4 shallots
1 tablespoons butter
1 tablespoons olive oil
1/4 teaspoon dried thyme (or 1/2 teaspoon freshly chopped thyme leaves are even better)

Have a large bowl of ice water ready.

Bring a large saucepan of water to boil.  Add the green beans and return to a boil.  Cook until just tender, about 6 minutes. Drain and transfer immediately to bowl of ice water to cool. Drain well. (Can be made 1 day ahead. Wrap in several layers of paper towels. Seal in plastic bag and chill.)

Trim ends and peel shallots. Cut lengthwise in half, then slice thickly. Melt butter with oil in heavy large skillet over medium-high heat. Add shallots and sauté 1 minute. Reduce heat to medium-low; sauté until shallots are browned and tender, about 20 minutes. Sprinkle with thyme. Season to taste with salt and pepper. (Shallots can be made 2 hours ahead. Cover loosely with foil and let stand at room temperature).

Add pre-cooked and drained green beans to the shallots in skillet and stir over medium-high heat until heated through, about 6 minutes. Season to taste with salt and pepper.
 

Grilled Chicken Pasta with Tomato and Eggplant Sauce

I still have an overabundance of homegrown ripe tomatoes with two large baking pans on my kitchen counter filled with them. Not a bad position to be in because we dearly love homegrown tomatoes but scary when it comes to using them all before they become overripe.  This year, I added San Marzano tomatoes to my garden just so I could make tomato sauce. 

I am also growing eggplant in a container on the patio for the first time.

I have many other eggplant recipes bookmarked, but the first one I wanted to make was this tomato and eggplant sauce to take advantage of all of those ripe tomatoes. The inspiration for the recipe is here.

This sauce can be used for chicken or fish alone, pasta alone, or for a combination of both as I did.  Even if you're not fond of eggplant, I think you will still love this recipe.  The eggplant adds just enough flavor but not so that it's overpowering. And, if you need further coaxing, eggplant is very healthy!  It's loaded with fiber, vitamins and minerals and is very low in calories. 

When I asked my husband how if he enjoyed the recipe, he responded "We can have this anytime!".  High praise, indeed :)  This weekend, I'm planning on preparing the same sauce to serve over grilled salmon. 

Grilled Chicken Pasta with Tomato-Eggplant Sauce

Adapted from Cooking Scout

Printable Recipe

4 servings

This fast and easy sauce makes a delicious topping for grilled chicken and fish. It is also wonderful over pasta.

4 boneless skinless chicken breast halves, pounded to a uniform thickness of about 1/2 inch thick

1 pound of pasta of your choice

3 tablespoons extra-virgin olive oil
4 large garlic cloves, minced

2 tablespoons chopped fresh oregano
3 tablespoons chopped fresh parsley
2 teaspoons salt
1/2 teaspoon pepper
2 cups unpeeled eggplant, trimmed and chopped into 1/4-1/2 inch pieces
4 cups (I used a little more) plum (or regular) tomatoes, trimmed and chopped into 1/4-1/2 inch pieces, along with their juice

Brush chicken with 1 tablespoon of the oil; rub with one minced clove of garlic, 1 tablespoon each chopped oregano and parsley, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cover and refrigerate for 1 hour or up to 8 hours. If you don't have access to the fresh herbs, you may substitute dried herbs but reduce to 1 teaspoon each.  If you have Mr. & Mrs. Dash Original seasoning it also makes a wonderful seasoning for grilled chicken. If using dried seasonings, also rub the chicken with oil before seasoning. 

Microwave chopped eggplant, in large microwave-safe bowl with 3 tablespoons water, covered, for about 3 to 4 minutes or until crisp-tender.  Drain excess liquid.

Cook the remaining 3 cloves of minced garlic in 2 tablespoons of olive oil in large skillet preheated over medium heat for 30 seconds or until fragrant. Increase the heat to medium-high and add the chopped tomatoes, eggplant and remaining 1 tablespoon oregano, 1 tablespoon parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over medium-high to high heat 5 to 8 minutes or until eggplant is tender and sauce is slightly thickened. Can be made 1 day ahead. Cover and refrigerate. Reheat before serving.

Heat a large pot of water to boiling. Add 1 teaspoon of salt and cook pasta of choice (I used Capellini or Angel Hair pasta) according to package directions.

Oil grill grate and heat grill. Grill chicken, covered, over medium heat or coals for about 3-4 minutes on each side or until no longer pink in center, turning once. Allow to rest for 5 minutes. 

Place one chicken breast per person on a bed of pasta and spoon tomato-eggplant sauce over the top.  Sprinkle with a garnish a freshly chopped parsley and enjoy!

Hearty Chicken Stew

Here is a creamy, satisfying chicken stew/soup to warm your body and mind while the stubborn cold and snow remain. I first tasted this soup at a ski lodge many years ago and I worked on adapting the recipe over the years into one my family's best-loved soups.

The recipe is easily adapted using freshly poached chicken breast, rotisserie chicken or with a nice chunk of turkey breast in the freezer from Thanksgiving as I did this time.  Add whatever veggies you like or have on hand. 

The key ingredients that should not be altered are the herbs which gives this thickened soup (or stew) it's distinctive flavor. I have used dried herbs but this year I am still using the herbs that I harvested and froze last fall. 

This is our family's favorite - make it yours too!

Hearty Chicken Soup

~ A Savoring Time in the Kitchen Recipe
Printable Recipe

2-3 chicken breasts halves, poached and diced (use rotisserie chicken breast for convenience)
1 large onion, diced
4 medium carrots, peeled and diced
4 stalks celery, diced
8-10 small red potatoes, washed and cut into 1/2 inch chunks (russets may be substituted)
5 sprigs fresh thyme  (can substitute 1 tsp dried)

1 tablespoon fresh basil (can substitute 1 tsp dried)

¼ cup fresh parsley, chopped
1 tsp ground pepper

4 tablespoons butter
½ cup all-purpose flour
1 32-oz container unsalted chicken stock (I like Kitchen Basics brand or Kirkland's Organic - or homemade stock is always wonderful)
1 14-oz can of diced tomatoes, drained (I like Pomi brand)

1 cup frozen peas - thawed and drained

Water - as needed
1-2 teaspoons "Better than Bouillon" Chicken Soup Base, optional

Poach 3 chicken breasts in a large saute pan with a little water until done – about 15 minutes. I like to add 1 or 2 bay leaves to the poaching liquid.  Cool until safe to handle and cut into small squares. You may also use rotisserie chicken breasts or cooked turkey breast. 

In large stock pot, over medium heat, melt the butter.  Add the diced onion, carrots, celery and potatoes. Cook, stirring often, until vegetables (especially potatoes and carrots) are just barely tender when pierced with a fork. I place a cover loosely over the pot while cooking.

When the vegetables are just barely tender,  toss the flour over the vegetables and stir in. Add the chicken stock all at once and keep cooking and stirring occasionally until the broth is thickened.  Add more stock or water to make the broth thinner, if needed. 

Add all of the seasonings, drained tomatoes, peas and cut-up chicken. Add chicken soup base if a richer taste is desired. Cook until heated through and serve.

Options: 

• Add 1 or 2 chipotle chilis and crushed tortillas for a Southwest flavor
• Replace the potatoes with cannelini beans - add the beans at the end when adding the tomatoes (beans may be pureed and used as a thickener instead of flour also)
• Use turkey breast or a rotisserie chicken instead of poached chicken breast
• If you prefer it slightly 'thicker' add a 3/4 cup flour instead of 1/2 cup

Sweet and Spicy Cashew Chicken with Quinoa

 

Here is another quick and delicious meal that I prepared recently when we had our two little grandsons all day and our daughter came for dinner later.  I had seen it on two of my fellow blogger's sites - Highlands Ranch Foodie and Saving Room for Dessert and thought it looked delicious.  It was!

The recipe is originally from Cooking Light and called Honey Cashew Chicken with Rice but the Sriracha adds a nice kick to this dish so I renamed it Sweet and Spicy Cashew Chicken.  Rather than edaname, I used snow peas and instead of rice, I served it with quinoa which made it even more healthy.

I'm a firm believer in getting as many things done in advance as I can on our days with The Boys. I had the vegetables cleaned and cut and the chicken breast cut into pieces the night before. I measured the spices and kept those covered in little prep bowls.  I also had the sauce ingredients mixed together in advance. I made the quinoa in between play times :) All that was left to do was the saute part of the recipe and that is doing is a jiffy!

Sweet and Spicy Cashew Chicken

Adapted from Cooking Light

Inspired by Highlands Ranch Foodie and Saving Room for Dessert
Printable Recipe

Serves 4 (serving size: 1/2 cup quinoa or rice and 1 cup chicken mixture)
 
1 cup rice, or quinoa (I use Ancient Harvest brand because it does not need pre-rinsing)

2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes (I used 3 breast halves)
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon dark sesame oil
2 cups broccoli florets
1 cup frozen shelled edamame (green soybeans) (I used Snow Peas)
Water chestnuts - optional
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons lower-sodium soy sauce
1 tablespoon Sriracha

Cook quinoa or rice according to package directions, omitting salt and fat.

Combine chicken and next 3 ingredients in a bowl; toss to coat.

Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.

Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat.

Serve with cooked quinoa or rice.

Notes:  The serving sizes noted in the recipe are quite small so for 4 people you may wish to double this recipe.  I used a very large saute pan to accommodate all of the ingredients.

Coq au Vin for the Wine Enthusiast

 
I've been struck with a serious case of spring fever having felt the warm sun during a short trip and it's been so hard for me to get motivated again with this lingering winter weather!

Since winter wants to remain in full force, comfort foods are still high on the soul-soothing list.  My most recent comfort food dinner is this Coq au Vin I made this week.  This was a labor of love and it took redoing the recipe a couple of times to get a result that satisfied me.

My first attempt was the dreaded purple chicken due to all of the red wine.  I tried to brown the chicken really well before putting it into the red wine to no avail.  Anyone know how to avoid purple chicken?

Then, I decided to remove the meat from the bones so that it would be easier to eat. Even though the sauce made for great bread-dipping it was still kind of soupy and still didn't look appealing.

My daughter, who used to work at a local French restaurant, mentioned to me that she remembered the chicken being roasted after marinating in the red wine with herbs and that the sauce was reduced to a thick syrup.  Then, the chicken and sauce were served over mashed potatoes with just the mushrooms, bacon and pearl onions. That sounded delicious and was just what I was looking for - the wow factor! Even though this is a rustic dish, this version could be fit for company.

Coq au Vin

Adapted loosely from this recipe by Ina Garten with variations from a french restaurant. Printable Recipe Serves 4 2 tablespoons good olive oil 6 ounces good, thick bacon, cut into 1" pieces 8 chicken legs Kosher salt and freshly ground black pepper 1/2 pound carrots, cut into 1-inch pieces 3 stalks celery, cut into 1-inch pieces 1 yellow onion, sliced into 1-inch pieces 1 teaspoon chopped garlic 1/2 cup Cognac or good brandy 1 bottle (375 ml) good dry red wine such as Burgundy 2 cups good chicken stock 10 fresh thyme sprigs 2 tablespoons unsalted butter, at room temperature, divided 1/4 cup all-purpose flour (I used Wondra) 1/2 pound frozen small whole onions 1 pound baby portabella mushrooms, stems removed and cut into fourths Additional items: -Chopped parsley for garnish. -Your favorite mashed potato recipe to serve 4. Fennel mashed potatoes or garlic mashed potatoes would be good choices. Preheat the oven to 325 degrees F. Heat the olive oil in a large Dutch oven (I used a large Le Creuset roasting pan). Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 6-7 minutes, turning to brown evenly. Remove the chicken to the a platter and continue to brown until all the chicken is done. Set aside. Add the carrots, celery, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned, scraping up any browned bits from the bottom of the pan. Add the garlic and cook for 1 more minute. Add the Cognac and put the chicken and any juices that collected on the platter into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for about 40 minutes. . Remove the pot from the oven and remove the chicken legs to a baking sheet.  Allow to cool slightly and pat dry with paper toweling. Strain the sauce, pressing through some of the solids and return to the pan. Add 4 tablespoons of water to the flour to make a smooth paste and stir into the stew. Place the pan over medium-high heat and simmer until reduced to a syrupy consistency adding more red wine, if necessary. In a medium saute pan, add the 2 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add the sauteed mushrooms, frozen baby onions and reserved bacon to the reduced sauce and simmer for 10 minutes. Season to taste, cover and hold until the chicken and mashed potatoes are ready. Increase the oven temperature to 375F. Place the chicken legs back into the oven and roasted until the skin becomes crisped. To assemble, place a large scoop of mashed potatoes on the center of a plate. Top with the reduced wine sauce with mushrooms, bacon and pearl onions. Place two chicken legs on top and sprinkle with chopped parsley. Pass additional sauce at the table.

General Tsao's Chicken

I prepared General Tsao's Chicken to honor the start of the Chinese Lunar New Year and found out later that it's not an authentic Chinese recipe at all! 

It was most likely developed in the United States by a Chinese chef and it became an instant success!

Maybe you have ordered this dish at a Chinese restaurant or ordered it to 'Take Out' at some time - I know we have. The fact that it isn't an authentic recipe direct from Asia doesn't diminish how delicious it tastes!

I will warn you that making this dish as written is a rather lengthy process but well worth the effort.  Please see my notes at the end to see how you can prepare this without deep-frying and also be sure to double the sauce in the recipe.  You won't be sorry :) This would also make a delicious appetizer and could be served as you would mini meatballs.

General Tsao's Chicken

Adapted from Allrecipes
Printable Recipe

Servings: 6

Orange zest and whole dried chiles give the sauce a delightful, restaurant quality flavor.

For the chicken - please see my note below if you wish to avoid the deep fry method*

4 cups vegetable oil for frying
1 egg
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes (you may substitute chicken breast)
1 teaspoon salt
1 teaspoon white sugar
1 pinch white pepper
1 cup cornstarch

For the sauce - please see my note below**

2 tablespoons vegetable oil (or olive oil)
3 tablespoons chopped green onion
1 clove garlic, minced
6 dried whole red chilies
1 strip orange zest
1/2 cup white sugar
1/4 teaspoon ground ginger
3 tablespoons chicken broth
1 tablespoon rice vinegar
1/4 cup soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil

2 teaspoons cornstarch
1/4 cup water

Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).  Using olive oil for the deep frying would be a slightly healthier option.

Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.

In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.

Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.

Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the cooked chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Serve with rice or with steamed broccoli, as I did.  Or both!  Top with additional orange zest and thinly sliced green onions, if desired.

If you wish to avoid the deep-frying method, use chicken breast cubed and seasoned.  Saute in a little oil until cooked, about 5-10 minutes, depending on the size of the cubes. Simply add the sauteed cubes to the finished sauce as stated above.

**The sauce it so good, I advice doubling the sauce ingredients!

Glazed Asian Drumsticks

If you love chicken legs but don't like all of the fat contained in the skin, here is a wonderfully delicious recipe for low fat drumsticks with an Asian flair. Browsing through the list of ingredients in the recipe, I just knew that the sauce and glaze on these was going to be fabulous and oh my, it was! I first found this recipe on the blog, Six Sisters' Stuff, but the original recipe comes from Skinnytaste - a great source for low fat recipes.  I served the drumsticks with a quinoa pilaf and steamed broccoli, rounding out a great-tasting and healthy dinner.

I found the easiest way to pull off the skin from the drumsticks was to loosen the skin from the wide part of the drumstick and grab it with a piece of paper toweling over my fingers then pull down and over the small end of the drumstick.  Then, I used my kitchen scissors to cut the skin away.

Sticky, moist and delicious!

Glazed Asian Drumsticks

Adapted from Asian Glazed Drumsticks at Skinnytaste
Printable Recipe

8 medium chicken drumsticks, skin removed
Non-stick cooking spray or 1 Tablespoon of Olive Oil
1 cup water
1 tablespoon Sriracha hot sauce*
1/2 cup balsamic vinegar
1/2 cup soy sauce
1 tablespoon sugar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated**

2 tablespoons chives or green onions, chopped
1 teaspoon sesame seeds

*You can find Sriracha Sauce at most grocery stores and at Walmart.
** Tip - you can keep whole pieces of ginger frozen. Simple peel away the skin and grate. Place remaining ginger back in the freezer for next time!

Spray a large, heavy saucepan with non-stick spray or add 1 tablespoon of olive oil and place over medium high heat. Brown chicken legs for about 10 minutes, turning to brown all sides.

Add water, balsamic, soy sauce, sugar, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes.

Remove cover and bring heat back to medium high, allowing sauce to reduce down, about 10-15 minutes, or until it becomes a thick glaze, turning chicken occasionally. Be careful that the glaze doesn't burn during this last step.

Transfer chicken to a platter and top with remaining glaze from pan. Sprinkle with chopped chives or green onions and sesame seeds.

Roasted Chicken with Italian Seasoning

To me, there is nothing more delicious and satifying than a perfectly seasoned roasted chicken in the fall and winter....unless, it's a roasted turkey, of course, and Thanksgiving we be upon us before we know it!

I was recently contacted by a representative of the Ariosto Seasonings company in Italy who asked if I would like to use and review their seasonings.  Being a huge fan of traditional Italian seasonings I was more than pleased to say, Yes! How fun and exciting to receive an envelope postmarked from Italy.

I received several packages of Ariosto seasonings. One was for meat and poultry, one for tomato sauces, one for roasted or fried potatoes, one for fish, and one with garlic and chili pepper for pasta. Ariosto seasonings have been very popular in Italy for over 47 years.

For my roasted chicken, I used the seasoning for roasted meats and chicken and also used the seasoning packet for potatoes. The Ariosto seasoning for the chicken contains rosemary, garlic, sage, juniper, laurel, oregano, thyme, marjoram, basil and sea salt. The seasoning for roasted potatoes contains garlic, rosemary, sage, juniper, basil, marjoram, oregano, laurel, coriander, parsley and sea salt.

Before I added the seasoning blend to the chicken, I rubbed the chicken inside and out with the juice of a freshly squeezed lemon.  I then rubbed a teaspoon of seasoning all over the bird and added some to the inside also.  I then placed the lemon halves in the cavity and roasted both the chicken and potatoes for about 75-90 minutes in a 350F oven, or until the juices run clear when pierced with a knife.  I siphoned off the most of the fat as the chicken was cooking and used just a little to baste both the chicken and the potatoes.

In one word - DELICIOUS! 

I plan on using the same seasoning that I used for the chicken on my Thanksgiving turkey. Today, I also made a tomato sauce with the seasoning for tomato based sauces that I will be sharing in an upcoming post.

Note: If you unable to locate Ariosto Seasonings you could try making your own seasoning mixture using equal parts (about 1/2 teaspoon each) of rosemary, garlic, sage, juniper, ground bay leaf, oregano, thyme, marjoram, basil and sea salt. 

Ariosto seasonings can be purchased in the United States at these locations:

RANIERI FINE FOOD in New York
Telephone 718 599 9520

CAPRI FLAVOURS in North Carolina
Telephone 800-861-5440

SALUMERIA ITALIANA in Boston
Telephone 800-400-5916

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Smacked Flat Chicken and Linguine with Broccoli Sauce

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Here is dnner combination that I used to make often when my girls were in high school and living at home. It was great for those nights before a big tennis match. The original recipe is from Creme de Colorado, still one of my all-time favorite cookbooks. I've lightened up the calories in the recipes but the great flavors still shine through.

The original recipe calls for turkey tenderloins but I have always used chicken.  It's called Smacked Flat because the chicken (or turkey) is pounded thin and then coated with seasoned bread crumbs, herbs and grated Parmesan cheese.  The thin medallions only take a few minutes to saute and then a little butter and the juice of a lemon are added to the pan to make a sauce to pour over the sauteed chicken.

The real star of the plate is the Linguine in Broccoli Cream Sauce.  This would be a delicious side to any variety of meats and seafood or could stand on it's own with some toasted pine nuts and a side salad. Even those who don't like plain broccoli will love this! (You can hide the broccoli garnish and they won't even know.)
   

Enjoy!

Smacked Flat Chicken with Linguine in Broccoli Cream Sauce

Adapted from Creme de Colorado
Printable Recipe

Smacked Flat Chicken

Serves 4

4 turkey tenderloins or 4 boneless chicken breasts
1 teaspoon garlic powder
1/4 cup Italian bread crumbs
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/4 cup butter (I either omit or use just 1 tablespoon)
1 tablespoon olive oil

2 tablespoons butter (I use only 1)
Juice of 1 lemon

Pound turkey or chicken lightly between 2 sheets of waxed paper or parchment paper to about 1/4-inch thickness. (I usually cut each breast into 2 pieces, and then pound them. ) In a plastic bag or a bowl combine the garlic powder, bread crumbs, Parmesan, pepper and paprika. Shake or dust each piece of meat until well coated and place on a waxed paper-lined plate, using waxed paper in between layers of meat, if necessary. Can be made ahead and refrigerated up to this point.

In a large skillet, heat the olive oil and butter, if using, until hot. Saute tenderloins, a few at a time for 2-3 minutes on each side. Do not overcook. Drain on paper toweling and keep on a warm platter.

Add a small amount of butter to the skillet over high heat. When it bubbles, add the juice of one lemon and stir rapidly. Continue to cook over high heat, stirring constantly while scraping up any brown bits from the bottom of the skillet as the mixture thickens slightly. Pour this over the tenderloins and serve.

Linguine in Broccoli Cream Sauce

Adapted from Creme de Colorado
Printable Recipe

Serves 8 as a side dish

1-1/2 pounds of fresh broccoli
Reserve 1/4 cup of broccoli-cooking liquid
1/4 cup butter (I use 1/8 cup)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg (freshly grated, if you have it)
1 large clove of garlic, cut into slices
1 cup heavy cream (I use fat-free half & half)
1/2 cup freshly grated Parmesan cheese
1 pound linguine, cooked al dente and drained

Trim off and discard the ends of the broccoli stems. Cut off flowerets and peel and slice stems. Heat a large saucepan of salted water to boiling. Add broccoli and cook for about 8 minutes. Drain, reserving 1/4 cup of cooking liquid. Rinse broccoli until cold water to stop the cooking. Set aside liquid and 3/4 cup of the cooked flowerets for garnish.

In a food processor with the steel blade, combine remaining broccoli, reserved cooking liquid, butter, salt, pepper and nutmeg. Turn on processor and drop garlic through the feed tube. Process until smooth. Can be made ahead up to this point. Cover and let stand at room temperature for up to 2 hours.

In a saucepan, heat the cream (or fat free half & half) over medium heat and stir in broccoli sauce. Add 1/4 cup Parmesan and heat to simmering. In a heated serving dish, toss the warm pasta with the remaining 1/4 cup Parmesan. Garnish with reserved flowerets and serve immediately.