ERIC'S CHEESY TACOS

 

Eric is a genius when it comes to easy but incredibly tasty recipes.  I normally wouldn't show the steps with pictures, but it will make it much easier to understand. The first picture is a breakfast version of these tacos, with an egg and garnishes of sour cream and Salsa Verde on top.  When Eric first made these for us at Christmas this year he was also putting pieces of rotisserie chicken in them and on top was just sour cream, pico de gallo and avocado.  We all fell in love with them and anytime anyone wanted a little bite of something we would make a different version of these.  One morning for breakfast we decided to forego the meat inside and put an egg on top, which is what I made for JT for breakfast this morning.  The last picture is the lunch/dinner version, and I was so into eating the deliciousness that I forgot to take a picture first.  It is the only picture I have of that version and wanted to inspire you to make one.  Sorry I didn't wipe the plate or make it prettier.  

If you will grate a block of cheese and keep it in your fridge and a container of refried beans, you can make one of these in 5 minutes tops.  Trust me this is one recipe that is addictive because of how quickly you can make them, and how much you will love the taste.  Experiment with your favorite flavors.  Thanks Eric for introducing us to these wonderful tacos!

Grated cheese (This was Colby Jack but I frequently use Sharp Cheddar.)

Refried beans -- pinto or black

Corn tortillas

Queso if you have access to bought containers (This was HEB Queso Blanco.)

Rotisserie chicken or any other cooked meat (Beef fajita or Pork fajita meat would be great.)

Mashed potatoes? (an idea that just came to me that would be delicious)

Toppings suggestions:

Sour cream

Pico de Gallo

Salsa

Avocado

Spread a little refried beans onto one side of a corn tortilla.  Sprinkle some grated cheese into a small nonstick skillet.  It will immediately start to melt so have your tortilla ready and lay it on top of the cheese.  Drizzle a little queso on it or possibly sprinkle a little cheese on it.  If you are doing a lunch/dinner taco lay small pieces of meat on top. (OR if you also like the idea of a potato taco, dollop some mashed potatoes on the tortilla and either drizzle queso or sprinkle cheese on them.  I might even have to make some mashed potatoes just to have leftovers so I can have one.  I love potato tacos and have only had them in LA while visiting Eric.)

Once you can see that the cheese underneath is starting to brown flip one side of the tortilla onto the other side.  You can gently press it to be sure the top adheres to the bottom to keep the ingredients inside.  Let it cook another minute to be sure the cheese on the bottom begins to lightly brown then flip it over and let the other side brown a little.

Serve it immediately with any choice of toppings.  If you are doing the breakfast version you can cook the egg in the same skillet.  It didn't fit well inside the taco so we just serve it on top and then add our favorite toppings on top of the egg.

DENNIS'S FIRECRACKER CHICKEN

                            
Scott has a long-time friend who frequently sends him recipes that Scott shares with me.  I made this chicken last night because it was the first night of NFL football, and the idea of having Buffalo Hot Sauce was appealing to me.  Of course, the fact that this is an extremely easy meal pushed it over the top (so I could be ready to watch the game!)  It reminds me of Asian dishes but with a slightly different flavor.  I especially loved how light the batter is on the chicken, almost like a lighter version of a tempura batter.  The sauce was so yummy that my boys told me they wish they had more sauce to eat over their rice, so I went to my handy conversion table that I blogged recently and am blogging 1-1/2 times the amount of sauce. Justin told me to "put this on the regular rotation" which is saying a lot these days of his palate.  Once I make it this way if the boys still want more sauce I will edit the recipe and double the sauce.  It's not as hot as you would think, because Justin has become a bit of a "titty baby" lately in eating spicy dishes and he didn't complain at all about the heat of this dish.  He loved it just the way it is, and so did I.

1-1/4 lbs boneless skinless chicken breasts, cut into 1" pieces
Salt and pepper to taste
1/3 c. cornstarch
2 eggs, beaten
3 TB vegetable or canola oil
1/2 c. Buffalo Hot Sauce
3/4 c. brown sugar
1-1/2 TB rice vinegar
1/4-1/2 t. red pepper flakes, or more 
1/3 c. sliced green onions
Cooking spray
Cooked rice for serving

Preheat the oven to 350 degrees.  Coat a 9X13" pan with cooking spray.

Place the chicken pieces in a large bowl and season with salt and pepper to taste.  Sprinkle the cornstarch over the chicken and toss to coat evenly.  Dip each piece of chicken into the eggs.

Heat the oil, over high heat in a large heavy pan.  Place the chicken in a single layer and cook for 3-4 minutes on each side or until golden brown, working in batches. The chicken will continue to cook in the oven so it isn't necessary for it to be done, just browned. Place the chicken pieces in a single layer in the 9x13" pan.

In a small bowl whisk together the Buffalo Sauce, brown sugar, rice vinegar and red pepper flakes.  Pour the sauce over the chicken. Stir to cover all pieces of the chicken with sauce.  Bake for 35 minutes, stirring once halfway through to again coat the chicken with the sauce.  Remove from the oven and let sit a few minutes so the sauce will thicken up a bit.

Serve over white rice and top with green onions.

THANKSGIVING DRESSING

There are many varieties of this recipe, and every year I look at my mom’s recipe, Aunt Clara’s recipe, and even KK’s mom Ople’s recipe and I usually try to take some of all their ideas.  Some of them add crushed saltines or stale buttermilk biscuits as well, and sometimes I add them.  This is the one I generally end up doing, and we are very happy with it.  My mom’s recipe, as well as others, call for raw eggs to be added, but I have found that it makes the dressing too “congealed” for my taste, so I don’t add them.  Justin used to beg me to add oysters at one end of the dressing, and for years I used giblets at the other end; however, I am happy using the Italian sausage in this recipe and foregoing the other protein choices.   Also diced, boiled eggs were added by all of the moms, but I put them in my giblet gravy so I don’t think they are necessary in the dressing either.  If your memory is of boiled eggs in your dressing, then by all means boil and dice about 6 eggs and add them.   The bulk of this recipe came from a Food Network Magazine of several years ago, and I tweaked it to include some of the mom’s ideas.  Tasting it as you go is the best way to ensure you are happy with the seasonings; others are always happy to give you their opinions as well if you are lucky enough to have someone in the kitchen with you while you are cooking.

2 pkg. Martha White Cornbread mix (should make about 6 c. crumbled cornbread)

8 c. stale, good-quality white bread, toasted, and torn into small pieces
1 lb. Italian sausage
6 TB butter + more for dots on top
2 c. diced onion
2 c. diced celery
Bunch of green onions, diced, optional
4 c. chopped, fresh spinach
About 1 TB minced sage
About 1 TB minced thyme
Cayenne to taste
About ¼ c. chopped fresh, flat-leaf parsley
About 1/3 c. pine nuts, optional
About 1/3 c. grated parmesan
About 6 c. chicken or turkey broth (homemade if you can; if not then store-bought)
Salt and freshly ground black pepper to taste
Poultry seasoning, optional

Make the cornbread according to the recipe on the packages a day or two before you are making the dressing so that it has time to get stale.  Do the same with the toasted bread (and biscuits if you decide to try them.)  Crumble all of it into a very large bowl and cover with a tea towel.  At least once a day stir it so the bread on the bottom of the bowl gets a chance to dry out as well.

The day you are making the dressing sauté the sausage in a skillet, crumbling it as it cooks completely.  Take the sausage out and leave the drippings in the pan.  Add the butter and once it is melted, add the onions and celery, and cook until soft, stirring occasionally so it won’t stick.  Pour them over the bread mixture and stir in the rest of the ingredients except the broth.  Begin pouring the broth over the mixture, stirring as you go.  You want it to be soupy so it will stay moist while it cooks.  Add salt and pepper and taste for seasoning.  At this point you may want to add more sage or even a small amount of poultry seasoning and of course salt and pepper until you like the flavor of it.

Butter a 9X13 baking dish and transfer the dressing into it and dot with butter.  Cover and bake at 375 degrees for 30 minutes; uncover and bake until golden and firm, about 30-40 minutes.

BRAISED TURKEY LEGS & THIGHS

Our family prefers the dark meat of chickens and turkeys, so cooking a full turkey for Thanksgiving is just a waste.  I recently read an article in the Fine Cooking magazine that confirmed my suspicions why the breast gets so dry.  By the time the legs and thighs are done, the breast is overcooked and usually becomes dry.  Brining helps, but again we all prefer the dark meat anyway.  This recipe is cooked on the stovetop which frees up the oven, and it can be done the day before and gently reheated in the braising broth.  I love the flavor of this turkey so much that I can’t stop eating it – and I have never been a huge turkey fan.  My family has declared that this is our new Thanksgiving turkey recipe, and I agree completely.  I doubled this recipe for Thanksgiving because we had 8 people, but a single recipe is perfect for a dinner with  leftovers.

2-3 TB olive oil

2 skin-on, bone-in turkey legs (about 1-1/2 -  2 lbs.)
2 skin-on, bone-in turkey thighs (about 2-3 lbs.)
Kosher salt and freshly ground black pepper
1 large white onion, chopped
4 large cloves garlic, peeled and slivered
3 whole clove
2 dried bay leaves
1 t. dried oregano
2 TB tomato paste, optional *
3 c. turkey or chicken stock
1-1/4 c. dry white wine
Pinch crushed red pepper flakes

In a large 7-8 qt Dutch oven or heavy-duty pot, heat 2 TB of the oil over medium-high heat.  Season the drumsticks and thighs with salt and pepper.  Working in batches, sear the turkey parts until well browned on both sides, about 8 minutes per batch.  Transfer the turkey to a rimmed baking sheet.  Add the onion, garlic, cloves, bay leaves, and oregano to the pot and cook, stirring occasionally, until the onion begins to brown, about 5 minutes.  It may be necessary to add more olive oil at this point.  Stir in the tomato paste, if using, and cook for 1 minute.  Add the stock, wine, and pepper flakes, and scrape up any browned bits on the bottom of the pot.  Bring to a boil.  Return the turkey and any juice to the pot, reduce the heat to medium low, partially cover, and simmer gently until the turkey is very tender, 1-1/2 – 2 hrs. 

Remove from the heat and let the turkey cool, covered, sitting in the braising liquid for 1 hour.

Transfer the turkey to a cutting board.  Remove and discard the skin, then take the meat off the bone in large pieces and put back in the sauce.  (The turkey may be cooked up to 2 days before serving.  Cover and refrigerate.)

To serve, gently reheat the turkey and sauce, if necessary.  If there is a significant amount of sauce serve it on the side.  The recipe states that there should be enough to strain and use as gravy, but both times I made it there was just enough in the bottom of the pan for me to stir into the turkey pieces for flavor.

*The first time I made this recipe I added the tomato paste, and it gave it a hint of sweetness that we really enjoyed.  However, when I made this recipe for Thanksgiving, I omitted the tomato paste so it would be more traditional and would go better with the cornbread dressing.  We love it both ways.

GAS-GRILLED BARBECUED CHICKEN

Don’t let the length of this scare you away – as usual I am just terribly detail-orineted.  Recently I have been on a quest to grill barbecued chicken.  My dad rarely cooked, but usually once every year he would barbecue for us, and memories of his barbecued chicken still linger in my mind.  Of course he only had an inexpensive old barrel-type grill that he built a fire in just  using wood.  This was in the 60’s, 70’s, and 80’s before much of anything fancy was out there and besides my dad was not into fancy.  I just remember him sitting out there occasionally adding wood, and I wasn’t interested in cooking back in those days so I have no idea what wood he used, how long he cooked it, or actually anything about the process.  I only know that I’ve never had any chicken like it since.  Since I am only using a gas grill it is of course impossible to duplicate what took him hours to cook over wood, but I have been trying to come as close to it as I can with my gas grill.  I haven’t perfected the smoker box/tube yet but I am getting better at it – and actually for the first time ever Justin is finally interested in the grill.  You see I don’t have one of those husbands that grills – I can’t even ask him to watch the grill for a few minutes while I am doing something else in the kitchen.  He has good intentions, but his short attention span always gets the best of him and something in the distance will catch his eye and he’s gone.  For some reason he has taken an interest in helping me figure out how to get more smoke from my gas grill, so he went and bought a tube from a BBQ store that holds wood pellets and a torch to light them.  It is a cool concept, but so far I haven’t gotten as much smoke out of it as I would like.  Then we bought a triangular-shaped box that holds wood chips and sits directly between two of the flame deflector bars under the grate.  It took a few tries, but the last time we used it we got the most smoke we have gotten so far – just not as much as I want.  SO, I am still working on the smoking part, but I think I have everything else down pretty well. 

KK's husband Leo is a master at grilling, so recently I watched him and took notes while he grilled chicken halves.  He grills them on foil, on indirect heat, never flips them over and occasionally sprays them with garlic-flavored olive oil.  So I used those tips, added brine and barbecue sauce and must admit I am pretty impressed with the results.   When I grilled chicken on July 4^th, my friend Kim told me it was the best grilled chicken breast she had ever eaten – so I decided it was time to blog it – mainly for myself so I know what is working for the flavor and texture of the chicken.  Oh yeah, a grill with a thermometer is essential, and keeping an eye on the temp is critical.  In this brutal Texas heat I have actually had to turn a burner off for a while and then back on 15 minutes later to regulate the temperature.  I will continue working on the smoke, but this grilled chicken is pretty darn tasty.  Brining it is essential as well so be sure you have all your ingredients together the night before so you have plenty of brining time.  I have read many articles on various amounts of time to brine – some say 4 hours and others say up to 2 days! Then there are those that believe if you brine it too long it changes the texture of the chicken too much.  My “perfect” July 4^th chicken was brined about 10 hours, but that was because I had too much fun on the 3^rd and forgot to put it in the brine before I went to bed!  I think you can probably put it in the brine first thing in the morning and cook it late afternoon and be fine.  I honestly think the brining of the chicken is why Kim thought the breast was so good, because chicken breasts generally get dry before the leg quarters get done when cooking a chicken half.   As usual I forgot to take a picture, and today I only grilled leg/thigh quarters because we prefer dark meat, so that is why the picture isn’t of half chickens.   I highlighted the essential words in this long narrative so after you have read it once, you only have to go back and see what’s most important to you instead of having to reread it all.  If I ever get the smoker box the way I want it I will update this and also put it in bold.

BRINE for 2 chicken halves or up to 6 leg/thigh quarters or probably 4 bone-in breasts*:

1/3 c. kosher salt
1/3 c. white sugar
1/3 c. soy sauce
2 TB olive oil
1 gallon warm/hot water

You want the salt and sugar to totally dissolve, so some recipes say to boil all the ingredients, but I just used hot tap water and whisked them together until the water looked clear again and then added the soy sauce and oil.  The beauty of not boiling it is that it takes so long for the brine to cool, and I have never been good at waiting.

OR:

½ c. salt

2/3 c. brown sugar
1 TB garlic powder
1 TB onion powder
2 Bay leaves
1 gallon warm/hot water

Same hot water rule applies here.  Whisk the salt and sugar in the warm water until totally dissolved (Or put all in a pot and boil it).  In a small jar with a lid, put in the powders and some of the water out of the brine and shake until well dissolved.  This will keep the powders from lumping.  Add this into the brine and drop in the bay leaves.

Once the brine is room temp, add in the chicken.  I usually put it all in a jumbo-size ziplock (2-1/2 gallon) bag because it takes up less space in the frig.  Brine half chickens at least 10 hours and preferably overnight.  Brine bone-in chicken pieces at least 4 hours and preferably 8-10 hours.  Be sure and rinse off the chicken after taking it out of the brine and pat it completely dry with a paper towel before seasoning.

SEASONING:

2 Gringo’s Chupacabra Rub
or Rudy’s Turkey Rub

I have used both but everyone’s favorite was the Chupacabra Rub which is sold with all the spices at our HEB.  It only comes in a large 12 oz bottle, but it’s “chupalicious” so it’s worth the expense.

Heavily rub both sides of the chicken with the seasoning.

SMOKER BOX – You may skip this step if you don’t have one:

Soak wood chips in a bowl in water for at least 30 minutes.  I have used hickory and oak, but I’m told cherry and apple both are good with chicken.  Pour off the water and put them in the smoker box.

While they are soaking get your foil ready.  Take 2 pieces of the extra heavy duty foil that are large enough to hold your chicken and lay them on top of each other.  Fold up about an inch on each side to create a lip that will keep any juices from spilling over into the grill.  Spray the foil lightly with Pam.  The last 15 minutes of soaking time you should preheat your grill to about 500 degrees.  This will help get the wood chips to begin smoking.

When the temperature  reaches 500 put the smoker box down under the grate.  As soon as it begins to smoke turn off the middle burner and put your foil in the middle on the burner that is not lit and place your chicken on it, bone-side down.  The goal is for the chicken to cook on indirect heat.  You may have to occasionally open the grill to cool it down but your goal is to cook the chicken at a temperature between 300 and 325 at the most.  I have even had to turn off an outside burner to get it cool enough and then turn it back on to keep the temp stable.  Just be sure you don’t turn the one off that has the smoker box on it or it will quit smoking.  At most my smoker box has only smoked about 30 minutes, so I am working on getting more smoke.

If you have skipped the smoker box step, just get your foil ready and preheat your grill to about 300 degrees using the outside burners only.  Then read the previous 2 paragraphs about the foil, controlling the temperature, and the placement of the chicken.

GARLIC OIL SPRAY

YOUR FAVORITE BARBECUE SAUCE:

Never flip the chicken over.  It stays bone-side down the entire cooking time.  About 30 minutes into it lightly spray each piece with oil.  If you don’t have garlic oil then just use Pam Olive Oil spray.  If you choose not to use barbecue sauce then spray the skin side up again in 15 minutes.  If you want to use barbecue sauce (which we love) lightly brush both sides of chicken with the barbecue sauce instead of the garlic spray.  I have a cookie sheet on the side of the grill that I temporarily put the chicken to brush both sides with the sauce, so I don't have to move the foil and can keep the lid closed to keep my temperature stable.    If you don't keep the lid closed you will have to re-regulate the temperature, and that is a hassle.  Put the chicken back on the foil, bone-side down, close the lid and cook another 10 or so minutes.  If the meat on the bottom of the leg is beginning to pull away a bit the chicken should be done.  Take it off the grill and again lightly brush both sides with barbecue sauce. 

Get your napkins ready and Enjoy!!

*If you are only cooking bone-in chicken breasts you will definitely decrease the cooking time.  We aren’t white-meat fans so I haven’t experimented with it.  Good luck!

ROASTED CHICKEN THIGHS WITH CREAMED SHALLOTS AND BACON

This recipe came from Cooks Country, and every time I have made it, it has been a big hit.  My boys love it, and I recently made it for friends, and the husband referred to the meal as a “feast”.  The first time I made it I didn’t realize I didn’t have Brandy so I substituted Sherry and loved it just as much as when I have made it with Brandy.  These will go on the frequent rotation list for sure.  Kim made them recently and even Mark (a picky eater) loved them – enough said!

8 (5-7 oz) bone-in chicken thighs, trimmed

S&P
1 TB canola oil
4 slices bacon, cut into 1” pieces
8 shallots, peeled and halved lengthwise
½ c. brandy*
¼ c. water
½ c. heavy cream
1 TB minced fresh thyme

Preheat oven to 450.  Line rimmed baking sheet with foil.  Pat chicken dry with paper towels and season with S&P.  Heat oil in 12” skillet over med hi heat until just smoking.  Cook chicken, skin side down, until well browned, about 8 minutes.  Transfer chicken to prepared sheet, skin side up, and roast until chicken registers 175 degrees, 15 to 20 minutes.

Meanwhile, pour off fat from skillet.  Add bacon and cook over med high until crisp, 6-8 min.  Using slotted spoon transfer bacon to paper towel-lined plate.  Add shallots to now-empty skillet, cut side down.  Cover and cook until well browned, about 3 min.  Off heat, add brandy* and water.  Return skillet to heat and cook, covered, until shallots are tender, about 5 min.

Stir in cream and thyme and simmer, uncovered, until thickened, about 3 min.  Season with S&P to taste.  Transfer creamed shallots to serving platter, arrange chicken on top and sprinkle with bacon.  Serve.

*May substitute Sherry.

THAI-STYLE STIR-FRIED NOODLES WITH CHICKEN

I love browsing the Asian market and am always anxious to use some of the ingredients I can’t seem to resist when I am there.  Once I had all the ingredients lined up this dish was easy and the flavors were spot on with a salty-sweet soy-based sauce.  You will need  a variety of condiments, but the layers of flavor make it all worthwhile.  As my son Logan says, my refrigerator has more condiments than it sometimes has food!  I don’t often stir-fry with chicken breasts because they generally get dry, tough and chewy, but by briefly soaking the chicken in the baking soda/water solution, it raises the meat’s pH and the chicken cooks perfectly.  Also by cooking the different components one by one, without the usual constant stirring, each ingredient has enough direct contact with the pan to brown nicely.  Then simply toss everything back into the pan to warm through together.   Thanks to Cook’s Illustrated for these two techniques I will use any time I am doing a stir fry.

1/3 c. distilled white vinegar

1 serrano chile, stemmed and slice into thin rings

12 oz. boneless, skinless chicken breasts, trimmed and cut against grain into ¼” thick slices

1 t. baking soda

8 oz (1/4” wide) rice noodles

¼ c. peanut or vegetable oil

¼ c. oyster sauce

2 TB packed dark brown sugar

1 TB plus 2 t. soy sauce

1 TB distilled white vinegar

1 t. molasses

1 t. fish sauce

3 garlic cloves, sliced thin

3 large eggs

10 oz. broccoli, cut into 1” florets and stalks cut into ½” pieces (about 5 cups)

Combine vinegar and serrano in bowl.  Let stand at room temperature at least 15 minutes.

Combine the chicken with 2 TB water and baking soda in a bowl.  Let sit at room temperature for 15 minutes.  Rinse chicken in cold water and drain well.

Bring 1-1/2 qts water to boil.  Place noodles in large bowl.  Pour boiling water over noodles.  Stir, then soak until noodles are almost tender, about 8 minutes, stirring once halfway through soaking.  Drain and rinse with cold water.  Drain well and toss with 2 t. oil.

Whisk oyster sauce, sugar, soy sauce, vinegar, molasses, and fish sauce together in bowl.

Heat 2 t. oil and garlic in 12” nonstick skillet over high heat, stirring occasionally, until garlic is dep golden brown, 1-2 minutes.  Add chicken and 2 TB sauce mixture, toss to coat, and spread chicken into even layer.  Cook, without stirring, until chicken begins to brown, 1-1/2 minutes.  Using tongs, flip chicken and cook, without stirring until second side begins to brown, 1-1/2 minutes.  Push chicken to one side of skillet and add 2 t. oil to cleared side of skillet.  Add eggs to cleared side and using a rubber spatula, stir eggs gently and cook until set but still wet.  Stir eggs into chicken and continue to cook, breaking up large pieces of egg, unti eggs are fully 30-60 seconds.  Transfer chicken mixture to bowl.

Heat 2 t. oil in same skillet until smoking.  Add broccoli and 2 TB sauce and toss to coat.  Cover skillet and cook for 2 minutes, stirring once halfway through.  Remove lid and continue to cook until broccoli is crisp and very brown in spots, 2-3 minutes, stirring once halfway through.  Transfer broccoli to bowl with chicken.

Heat 2 t. oil in same skillet until smoking.  Add half of noodles and 2 TB sauce and toss to coat.  Cook until noodles are starting to brown in spots.  Cook until noodles are starting to brown in spots, about 2 minutes, stirring halfway.  Transfer noodles to bowl with chicken mixture.  Repeat with remaining 2 t oil, noodles and sauce.  When second batch of noodles is cooked, add contents of bowl back to skill and any remaining sauce and toss to combine.  Cook without stirring until everything is warmed through, 1 to 1-1/2 minutes.  Transfer to platter and seve immediately, passing chile vinegar separately.

CHICKEN TIKKA MASALA

I have always enjoyed trying new flavors, and lately I have been embracing Indian cuisine.  Previously I didn’t think I liked it, because everything I had tried had a strong taste of cinnamon.  I love cinnamon in sweet desserts, but I just don’t enjoy it in savory dishes so I thought I didn’t like Indian food.  Lauren and Sid introduced me to Chicken Tikka Masala, and I realized I really like it!  The quest began to find a recipe that would satisfy us all, and I finally settled on this one.  I just deleted the cinnamon from the marinade and no one seemed to miss it.  I have made it several times now and each time I improve it a little.  The picture above shows our Xmas Eve dinner with the tikka masala served over Basmati rice (which I will also blog), Saag Paneer (spinach with Indian cheese which was interesting but not blog-worthy), and Indian street corn (which I will also blog).  I have since added roasted vegetables to the tikka masala, and I very much like the crunch of them along with the chicken.  If you are willing to branch out and try new flavors, this is probably the most “Americanized” Indian food you can find and still have Indian flavors.   This recipe serves 4 so I usually double the recipe since there are 5 of us, and we enjoy having leftovers.

1-1/2 lbs. boneless skinless chicken thighs, cut in 1” cubes

MARINADE:

1 c. plain whole milk yogurt (not Greek)

2 TB fresh lemon juice

2 t. ground cumin

1-2 t. cayenne*

2 t. black pepper

1 t. salt

1 piece minced ginger (1” long)

Bamboo skewers

SAUCE:

2 TB unsalted butter

4 garlic cloves, minced

2 jalapeno chiles, minced

4 t. ground coriander

2 t. ground cumin

2 t. paprika

2 t. garam masala

1 t. salt

16 oz. can tomato sauce

2 c. heavy cream**

½ c. chopped fresh cilantro

Indian roasted veggies, optional (recipe below)

Thread chicken on skewers; cover and marinate in the refrigerator several hours or overnight.  

To make the sauce, melt the butter on medium heat.  Add garlic and jalapeno and cook about a minute.  Stir in all the spices: coriander, cumin, paprika, garam masala and salt; then stir in the tomato sauce.  Simmer on low for 15 minutes, stirring occasionally. 

Discard the chicken marinade.  Grill the chicken, turning occasionally to cook through, about 8 minutes.  Remove the chicken from the skewers.

To the sauce stir in the cream and simmer to thicken, about 5 minutes.  Add the chicken and if desired the roasted vegetables.  Simmer 5 minutes.  Stir in cilantro and take off of the heat.

Serve over basmati rice or with naan bread to tear and dip into the sauce.

*The first time I made it I only used 1 t. cayenne, and we thought it could use a little more kick.  When I used 2 full t. it was too hot for us, so now I use 2 scant t. of cayenne – quite a kick but perfect for our tastebuds.

**We love the addition of all this cream, but one guest thought it might be a little rich, so you could try either half and half, whole milk or even coconut milk.  I would make it with the cream first and then experiment if you think it is too rich.

INDIAN ROASTED VEGETABLES*:

½ small head of cauliflower, cut into small florets

4 carrots, peeled and cut into ¼” rings

2 zucchinis, quartered lengthwise and cut into 1” sticks

2 TB. peanut oil

1 t. garam masala

1 (1/2”) piece ginger, diced

2 garlic cloves, smashed and diced

1-1/2 t. kosher salt

Preheat the oven to 400 degrees.  Put the vegetables in a bowl.  Stir the rest of the ingredients together and pour over the vegetables and toss to coat them well .  Place on a greased cookie sheet and roast until they are al dente, checking after about 20 minutes and then every 5 minutes until you can poke them with a fork but they don’t fall apart.

*The original recipe called for butternut squash, new potatoes and red onions, so a variety of vegetables would work and the cooking times would vary.  I used these because my friend who had tikka masala with vegetables in it told me the ones she had in her favorite dish. 

These vegetables could also be served alongside the tikka masala instead of stirred into the sauce.   

CHICKEN CHILE RELLENO ROLLS

These are really simple and a nice addition to a Mexican-flavored meal.  They can either be served as individual rolls for an entrée or sliced and used as a heavy hors d’oeuvre.   I made them during the holidays when all the family was here as another meat choice when we had carne guisada and other sides.  Everyone really enjoyed them and requested that they be blogged.  It is always nice to find something so easy to make that is still quite tasty.  Our HEB sells thin sliced chicken breasts, but if yours doesn’t then you will need to pound the regular size ones until they are about ¼” thick.  BTW I doubled this recipe because I had more than 4 people.

4 thin-sliced chicken breasts

¾ c. shredded Colby Jack cheese

3 TB finely minced onion

3 TB minced fresh cilantro

1 t. chili powder

1 – 4 oz. can diced green chiles

1 egg, beaten

1 TB milk

¼ c. panko bread crumbs *

1 TB flour

1 t. chili powder

½ t. salt

1 TB olive oil (or more)

Preheat oven to 350 degrees.  Spray a shallow baking dish with Pam and set aside.

Lightly sprinkle one side of each chicken breast with salt and pepper and set aside.  In a small bowl combine cheese, onion, cilantro, chili powder and green chiles.  Divide this mixture evenly over the chicken and spread to within ¼” from around the edges.  Roll up chicken, folding in the edges.  Secure with toothpicks.

In a shallow dish combine the egg and milk.  In another shallow dish mix together the bread crumbs, flour, chili mix, and salt.  Dip the chicken rolls into the egg mixture and then into the crumb mixture.  Place the chicken in the prepared baking dish.  Drizzle olive oil over the rolls.  Bake uncovered for 25-30 minutes or until chicken is no longer pink.

*I would probably go on and double the bread crumb mixture even for just 4 breasts.  If you double the recipe then you will obviously need more of this mixture.

BUFFALO CHICKEN BALLS

Lauren says this is her recipe -- Eric says it was Lauren's recipe originally but he is the one that always makes them so it is really his recipe.  Mama isn't gonna get involved in that!  The bottom line is that they are fabulous.  I used 2 chickens and doubled the recipe so I would have plenty and each time I served them everyone went crazy for them.  I made them early in the day, kept them uncooked, covered in the frig and fried them just before serving.  They were tasty at room temp as well.  The leftovers were refrigerated and reheated in the oven the next day and were almost as wonderful as they were right out of the deep fryer.  I also left some unfried in the frig til the next day, and they fried up perfectly.  Served with blue cheese dip that is drizzled with more Frank's Buffalo Wing Sauce, they are so much easier, less messy, and less greasy than wings -- even the wing lovers liked them better!

1 rotisserie chicken, deboned and shredded
1 c. sharp cheddar cheese, grated
1 c. either blue cheese or Monterrey jack -- I used grated Gouda in one batch.
1/2 c. Frank's Buffalo Wing Sauce (not just Frank's hot sauce)
1 egg, beaten
Flour
2 eggs beaten and stirred into whole milk
Panko bread crumbs
Peanut oil for frying

In a bowl stir together the shredded chicken, cheeses, Buffalo sauce and egg.  Cover and refrigerate until thoroughly chilled.  Make the mixture into golf-size balls.  (One chicken makes about 24 balls.)  Roll into flour, dip into the egg/milk liquid and roll in bread crumbs.  Put on a cookie sheet and cover tightly with saran or Press N Seal (my favorite!).  Refrigerate until ready to fry.  Hint -- I always refrigerate anything I have battered that I am going to deep fry.  It helps keep the batter adhered to it. 

Deep fry a few at a time (my Fry Daddy holds about 5 easily) until they are golden.  Set on a paper towel to drain.   You may leave ones unfried in the frig overnight if you choose.  If you fry them all and have leftovers, refrigerate them in a ziplock bag and heat them in a 400 degree oven for 15-20 minutes.

Serve with blue cheese dip, ranch dip, or more Buffalo Wing Sauce.

ASIAN GROUND TURKEY (FOR USE IN A SALAD OR LETTUCE CUPS)

                       

                                                                          

Are you as tired of grilled chicken salad as I am?  This is my new favorite meat to add to my salad, and normally I am not a ground turkey fan at all.  I got the recipe from Kalyn’s Kitchen since she blogs South Beach recipes.  However, I am putting it on the blog because I will make this whether I am dieting or not.  The first time I made it I ate it in a lettuce cup, and the next time I used it in a salad.  Either way it is larapin (my mother’s favorite word to describe something extra yummy!)  So Sunday afternoon make your ground turkey concoction and you will have enough for lunch for the whole week.  Trust me, if you like Asian food you will be thrilled with this salad!

1 TB peanut oil

3 TB minced red onion or shallots

2 TB minced garlic

2 TB grated ginger root

20 oz. pkg ground turkey

4 TB soy sauce (I used light soy)

1 TB chile garlic sauce (or more if you like spicy foods)

1 t. fish sauce

1 c. chopped cilantro

Prepare the onion, garlic, and ginger and set aside.  Wash and chop fresh cilantro and set it aside. 

Heat the oil in a large frying pan; add onion and sauté about 2 minutes then add garlic and ginger and sauté about one minute more.  Add ground turkey (with a bit more oil if needed) and break apart and spread out, then add soy, garlic sauce, and fish sauce.  Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.  When the turkey is done add the chopped cilantro and cook 1-2 more minutes.

FOR LETTUCE CUPS:

Boston lettuce, butter lettuce, romaine or iceberg lettuce

Chopped peanuts

1 avocado, diced, optional

Spoon the turkey into a leaf of lettuce and sprinkle with peanuts and avocado if desired.  Fold lettuce leaf over like a taco.

FOR SALAD:

Mixed lettuce greens

Shredded cabbage

Chopped peanuts

½ of a small avocado, diced

Paul Newmans Lowfat Sesame Ginger Salad dressing

Combine the greens and cabbage (I prefer mostly cabbage).  Spoon about 1/5 of the ground turkey (about ½ c.) over it.  Sprinkle with the peanuts and avocado and drizzle the salad dressing over it all. 

CHICKEN ENCHILADAS

These have always been a favorite of Lauren’s.  They are easy and can be made ahead, covered and refrigerated and cooked at the last minute – definitely comfort food with a Mexican flavor.

1 rotisserie chicken, skinned, deboned, and diced

1 can Hatch Green Chile Enchilada Sauce
1 can cream of chicken soup
2 c. sour cream, divided
3 c. shredded Monterrey Jack cheese
12 corn tortillas

Grease a 9X13 glass casserole dish. 

In a saucepan heat the enchilada sauce, soup, and 1 c. of the sour cream.  Stir the other cup of sour cream into the shredded chicken along with 1-1/2 c. of cheese.  Once the soup mixture is hot, stir about ½ c. of it into the chicken mixture.

Dip a tortilla into the hot soup mixture to soften it.  Lay it in the glass dish and spoon about 3 TB of the chicken mixture into it and roll up the tortilla, with the seam side facing down.  Continue until all of the chicken mixture is done. 

Pour the rest of the soup mixture over the top of the casserole and sprinkle with the remainder of the cheese.  Bake at 350 degrees until bubbly, about 25 minutes.  If you have refrigerated it, then it will take a little longer.

 

 

“CHICKEN” SCALOPPINI WITH SHIITAKE SAUCE SAUCE

This is a vegan dish that I will make long after I give up this experiment of veganism.  My boys and I all agree that we prefer the Gardein “chicken” in this recipe to real chicken breasts, which can often be dry and even tough.  Honestly, it tasted exactly like chicken only better – I know, I find it hard to believe too!  If you are too "chicken" to try the Gardein, you can use real chicken breasts because the dish is still really tasty.   The blending of the shiitakes (how can you go wrong with them in the recipe!) with the sake sauce was mild but yummy and the dense udon noodles made the dish very filling and satisfying.  Try it – you just might like it – I dare you!

4 (7 oz. single serving) packs precooked udon noodles, still in their pkg. *

Sea salt
6 TB extra-virgin olive oil, divided
Freshly ground black pepper
1 TB sesame oil
2 garlic cloves, minced
3/4 c. vegetable broth, divided (or chicken broth for non-vegan)
2 c. packed pea shoots **
4 Gardein chicken scaloppini breasts (or real chicken breasts for non-vegan)
½ c. flour
1 lb. shiitake mushrooms, stemmed and cut inot ¼” slices
1 c. dry sake
½ c. Earth Balance “margarine” (or real margarine or butter for non-vegan)
1 TB minced fresh chives
Microgreens to garnish, optional ***

Preheat the oven to 200 degrees.  Remove the plastic from the noodles, keeping the noodles tightly packed.  If you want to be fancy use a 3” round cutter or ring mold and cut one round of noodles from each pack – if not, leave it in the square shape.  Place a large sauté pan over high heat.  Sprinkle the bottom with a pinch of salt and heat for one minute.  Add 2 TB olive oil and heat for 30 seconds, being careful not to let it smoke.  This will create a nonstick effect.  Add the noodle cakes and fry until lightly browned on both sides, seasoning with salt and pepper as they book, about 3 minutes per side.  Remove to a paper-towel-lined baking sheet and put in the oven to keep warm.

Cut each Gardein breast into 3 pieces.  Season with salt and pepper and dredge in the flour.  Wipe out the pan you used for the noodle cakes and add 2 TB of olive oil.  Heat over medium heat, then add the Gardein pieces and cook until browned, about 3 minutes on each side.  Remove to a plate and set aside.

Add the remaining 2 TB olive oil over medium heat, then add the mushrooms and cook for 3-4 minutes, stirring often, until softened.  Deglaze the pan with the sake and cook until reduced by half, 2-3 minutes.  Add ½ c. of the broth and cook for 2 more minutes.  Remove from the heat and whisk in the Earth Balance 1 TB at a time, whisking constantly so that the sauce doesn’t separate.  Stir in the chives.  Return the Gardein to the pan and toss to coat it with the sauce.  Cover to keep warm while you make the pea shoots.

Place a medium sauté pan over medium heat.  Sprinkle the bottom with a pinch of salt and heat for 1 minute.  Add the oil and heat for 30 seconds, being careful not to let it smoke.  Add the garlic and sauté for 30 seconds.  Add the remaining ¼ c. of broth and pea shoots and sauté for 3-5 minutes, until wilted.  Drain the excess liquid if there is any left.

To assemble the dish place a noodle cake in the center of each plate.  Top each cake with a spoonful of pea shoots, then top the pea shoots with 3 pieces of the Gardein.  Spoon the mushroom and sake sauce over the Gardein and drizzle it around the plate.  If desired garnish with microgreens.  Serve immediately.

*Cooked (not dried) udon noodles are available in plastic packages in the refrigerated section of Asian grocery stores.  I found mine at Costco.  If there is an envelope of seasonings in the package, don’t use it for this recipe.

**I could only find snow pea shoots at Whole Foods.  They are milder and more delicate than most sprouts.  I have yet to decide what to use in their place if I can’t find them at some point.  I had decided I would just put more microgreens on top and then I made the trek to the big Whole Foods and found the pea shoots.

**Microgreens are wonderful if you haven’t eaten them before.  We like to add them to sandwiches or salads.  The only places I have found them are at Central Market or Whole Foods.  They are in plastic containers in the refrigerated vegetable section and come in a variety of choices – arugula, broccoli, blends of leafy greens.

 

 

 

CHUNKY CHICKEN SALAD WITH GRAPES AND PECANS

                                 
Lauren and I love chicken salad! I have more than one recipe for it, and this one mimics one Aunt Clara made years ago. Central Market does a similar version as well. The grapes add an amazing juiciness to it, and the crunchy celery – oh my gosh. Eat it on mixed greens or on some really good bread – or use Frito Scoops and scoop yourself up a bite – Guilty pleasure!!

XL rotisserie chicken, boned, skinned, and cut into ½” chunks*
3 stalks celery, sliced lengthwise and then finely diced
1 lb. red or black seedless grapes, sliced in half
1 c. salted, toasted pecans, finely diced
Handful of fresh parsley, chopped
1-1/2 c. Hellmann’s mayo (or to taste)
1 t. season salt
Freshly ground black pepper

Stir all ingredients together, adding mayo a little at a time, until you get the flavor you prefer. Chill before serving.

*Costco does bigger chickens than most grocery stores, so adjust your mayo if you don’t buy an XL chicken*

DILLED CHICKEN FRICASSEE

If you want a one pot meal that is pure comfort food, this is the dish to make!  In fact it is much healthier than most comfort foods because the gravy is made with chicken broth instead of cream or milk.   If I am serving this to “finicky eaters”, I leave out the asparagus but continue cooking until the potatoes are done. However this is the recipe that hooked my children on fresh asparagus because of the gravy flavoring it. Be sure to serve this with hot bread because the gravy is definitely the sopping kind!

1/2 c. flour
1 t. salt
½ t. paprika
6 TB vegetable oil, divided
4 bone-in chicken breast halves (or 6-8 bone-in thighs)or some of each
3 c. chicken broth *
¼ c. chopped fresh dill or dried dill
8 small new potatoes, peeled
Sliced fresh mushrooms, 4-8 oz., optional
12 oz. fresh asparagus, ends trimmed, optional

Mix flour, salt and paprika in a flat dish. Heat 2 TB oil in a Dutch oven over medium-high heat. While oil heats, coat chicken with flour. (I usually skin my chicken, but that is a personal preference.) Add chicken to skillet and brown on both sides. Remove chicken and add enough oil to make about 6 TB in pan.  As you would when making a gravy, stir in 6 TB leftover flour you used to coat the chicken.  Whisk in the chicken broth until smooth and stir in 2 TB dill.  Add mushrooms if desired. Put the chicken and potatoes back in the pan and spoon gravy over everything to flavor it while cooking. Bring to a boil over medium high heat, reduce heat, cover and simmer 15 - 20 minutes or until potatoes are tender. Add asparagus, cover and simmer 5 -10 minutes longer until asparagus is as tender as you like it. Remove from heat. (Asparagus will continue cooking so if you don't serve it immediately you might want to take it off the heat before the asparagus is done or it will get mushy.) Sprinkle with remaining dill and serve.

*If I don’t have canned chicken broth, I use Knorr chicken bouillon. You must give the bouillon time to cool before adding it to the flour or it will lump. (So prepare it before you take anything out of the refrigerator.)

Also chicken with bone is necessary because it takes longer to cook, thus giving the potatoes time to get done without making the chicken too dry.