by Kathy Douglas | Jan 23, 2017 | Entrees
Braising is the perfect method for cooking on a cooler day. Usually reserved for tough cuts, whole chicken legs are another ideal option. The meat becomes tender while taking on the flavor of the braising liquid. The reserved liquid is then reduced to create a tasty sauce to baste on the chicken and create a beautiful glossy finish. The addition of cilantro rice helps balance out the dish. If you don’t care for cilantro, you can substitute parsley.
INGREDIENTS
1 orange
4 whole chicken legs (leg and thigh pieces)
Kosher salt
1 large onion, chopped
1 carrots, chopped
4 garlic cloves, smashed
1 ½” piece of fresh ginger cut into 4-5 thin slices
2 cups 100% orange juice
½ cup white wine
4 bay leaves
5 star anise
For the sauce
3 Tablespoons Hoisin sauce
2 teaspoons fish sauce
1 tablespoon rice wine vinegar
½ teaspoon Chinese Five Spice Powder
2 teaspoons cornstarch dissolved in 1 tablespoon water
To serve
2 cups hot, cooked white rice
1 tablespoon butter
¼ cup fresh chopped cilantro or parsley
4 thinly sliced scallions
INSTRUCTIONS
Using a vegetable peeler, remove 4 long strips of orange peel off the orange. Try to peel just the surface and avoid getting any of the white pith. Set the orange aside to use as juice and reserve the orange peel strips.
30 minutes before cooking, season the chicken on both sides with kosher salt.
Preheat the oven to 450 degrees. Place the chicken in an even layer in a shallow oven- proof pan. Roast in the oven for 20 minutes until the skin just starts turning golden brown. Remove the chicken from the oven and reduce the heat to 300 degrees. Take the chicken out of the pan and set aside on a plate; cover the chicken to keep warm. Reserving all the drippings in the pan and set the pan on the stovetop over medium heat.
Add the onion to the pan drippings with a pinch of salt and sauté until the onion is translucent, about 3 minutes. Add the carrots, garlic and ginger and sauté for a couple more minutes. Add the wine, scraping up any browned bits stuck to the bottom of the pan. Add the orange juice, peel, star anise and bay leaves, and then add the chicken back into the pan. The liquid should cover the sides of the chicken. Heat on high to bring to a simmer; cover with a lid or tightly with foil and place in the oven. Bake for 45 minutes until the internal temperature of the chicken thigh reaches 165 degrees.
Remove the chicken from the oven. Take out of the pan and place, skin side up, on a broiling pan and set aside. Preheat the broiler in your oven.
Strain the remaining liquid through a fine mesh strainer; discarding any solids. Pour the liquid into a cup or fat separator; remove the fat from the liquid. Add the liquid into a clean saucepan; discard the fat. Bring the liquid to a boil on medium high and cook until it is reduced in half. Add the hoisin sauce, fish sauce, rice wine vinegar, and chinese five spice. Taste and adjust seasonings and then add the cornstarch and water mixture; simmering until the sauce thickens.
Place the chicken under the broiler and broil carefully until the skin is browned and crisp. Remove from the oven and baste a few times with the warm sauce.
Combine the rice and butter, add the cilantro or parsley and mix completely. Serve with the chicken, topped with scallions, over the cilantro rice and any leftover sauce on the side. Serves 4.
by Kathy Douglas | Jan 16, 2017 | Entrees
Traditional Bolognese can take two hours or more to simmer to perfection. With the help of a pressure cooker our Bolognese gets done in 20 minutes. These newer models are not your Grandmother’s pressure cooker. They are safer and rocket fast. If you don’t own a pressure cooker you can still follow the recipe and make the dish by using the traditional method. While Spaghetti Bolognese is a popular dish, try using a sturdier noodle to hold up to the thick sauce. Ground veal is available at Whole Foods but if you prefer to not use veal you can substitute with more beef.
INGREDIENTS
1 tablespoon olive oil
1 large onion, diced
2 carrots, diced
2 celery ribs, diced
Kosher salt
1 pound of ground beef (85 lean/15 fat)
1 pound of ground pork
1 pound of ground veal (or beef)
1 cup dry white wine
2 garlic cloves, minced or pressed through a garlic pressed
¼ cup of tomato paste
1 tablespoon of anchovy paste
1 20-ounce can of crushed tomatoes
1 tablespoon of chopped fresh rosemary or 1 teaspoon dry
1 tablespoon of chopped fresh oregano or 1 teaspoon dry
2 bay leaves
½ cup heavy cream
2 tablespoons of chopped fresh parsley or 2 teaspoons dr
2 tablespoons of chopped fresh basil or 2 teaspoons dry
Fresh ground pepper
Prepared pasta such as large shells, tubes, Cavatappi, Tagliatelle, Pappardelle
Grated parmesan cheese
Heat the olive oil in your pressure cooker or a large Dutch oven over medium-high. Add the onion, carrots, and celery and a pinch of salt. Cook until the vegetables are soft, about 5-7 minutes. Add the meats and cook until they have lost their raw color. Add the wine and cook for 2-3 minutes. Add the garlic, tomato paste, and anchovy paste stirring in for another minute. Add the tomatoes, rosemary, oregano and bay leaves.
If using a pressure cooker, close and lock following your manufacturer’s directions and set on high. When pressure is reached, cook for 20 minutes. Allow the cooker to return to normal pressure.
If using a Dutch oven, reduces the heat to low, cover and cook for two hours and fifteen minutes stirring occasionally.
Remove the bay leaves and discard; add salt and pepper to taste. Increase the stovetop heat and add the cream, parsley, and basil, cook for 15 minutes longer. Serve over the pasta and top with the Parmesan cheese.
Serves 6 to 8.
by Kathy Douglas | Jan 10, 2017 | Breakfast, Entrees
These winter veggies are a delight for your palate – roasted to perfection, then combined with a Fontina cheese filling, and surrounded by a crunchy parmesan cheese crust. Served slightly warm with a side salad, this Quiche makes a comforting winter dinner.
INGREDIENTS
Crust
2 ¼ cups all-purpose flour
½ cup finely grated Parmesan cheese
Pinch of sugar
1 teaspoon coarse salt
¾ cup cold (1½ sticks) unsalted butter
1 large egg yolk
¼ to ½ cup ice water
Filling
10 large Brussels sprouts
1 red bell pepper, seeds removed, cut into ½ ” pieces
1 yellow bell pepper, seeds removed, cut into ½ ” pieces
1 medium onion, thinly sliced wedges
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
1 ½ cups grated fontina or mozzarella cheese
2 large eggs
¼ cup heavy cream
½ cup Crème Fraîche or Sour Cream
INSTRUCTIONS
Pulse flour, cheese, sugar, salt, and butter in a food processor until mixture resembles coarse meal. Add egg yolk and pulse until just combined. With processor running, drizzle in ¼ cup ice water, then pulse until dough just comes together. If the dough is too crumbly add up to 1/4 cup more water adding only 1 tablespoon at a time until the dough just comes together. Dump the dough on a sheet of plastic wrap, bring it together and shape into a disk. Wrap tightly and refrigerate until cold, about 2 hours.
Preheat the oven to 350 degrees. Roll out dough on a lightly floured surface to a 15″ round. Transfer to 9″ spring form pan, easing the sides down into the pan so you don’t stretch the dough. Press onto bottom and up sides of springform pan, then trim the dough even with the top, freeze for 15 minutes.
Line the center with non-stick foil or parchment paper and fill with dried beans or pie weights. Place in the oven and bake for 25 minutes. Remove from the oven and remove the foil/parchment and pie weights. Return the crust to oven and bake for 25 minutes longer or until browned. Let crust cool while you make the filling. Increase the oven to 425 degrees.
Remove as many outer leaves as possible of the Brussels sprouts and add to a large bowl. Quarter the remaining centers and add to the bowl as well. Add the peppers, onions, and cauliflower florets to the bowl then add 2 tablespoons of olive oil and 1 teaspoon of salt. Toss to mix well. Pour out onto two sheet pans and roast, switching the pans in the oven halfway through, until the vegetables are cooked through and their edges are browned, about 25-30 minutes.
Reduce the oven back to 350 degrees. Scatter ½ the roasted vegetables over bottom of tart crust. Scatter 1 teaspoon of thyme over the vegetables and top with ½ the grated cheese. Add the balance of the roasted vegetables and cheese. Whisk eggs, Crème Fraîche and cream in a small bowl. Slowly pour egg mixture over vegetables. Scatter remaining thyme on top.
Bake until the filling is set, about 60 minutes. Let stand for at least 10 minutes. Remove the springform and serve warm or at room temperature. Make 8 servings.
by Kathy Douglas | Jan 4, 2017 | Entrees
Crispy, sweet and nutty – a delectable combination for chicken cutlets. Our recipe coats chicken in ground pecans, Parmesan cheese and panko breadcrumbs then sautés them to perfection. For a delicious contrast, the savory sauce combines honey, lemon, and bourbon. Add some extra flavor with roasted apples and sweet potatoes – lightly tossed in the sauce right before serving.
INGREDIENTS
Honey Bourbon Sauce
¼ cup fresh lemon juice
1/3 cup firmly packed dark brown sugar
¼ cup honey
3 tablespoons unsalted butter
2 tablespoons bourbon
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Kosher salt
Chicken Cutlets
4 chicken cutlets (or 2 large chicken breasts cut in half lengthwise)
1 cup flour
1 teaspoon kosher salt, more if needed
½ teaspoon fresh ground pepper
2 large eggs
½ cup panko breadcrumbs
½ cup toasted and finely ground pecans
½ cup finely shredded Parmesan cheese
1/3-cup grape seed or any other neutral flavored oil, plus more if needed
Sea salt
INSTRUCTIONS
To make the sauce, combine the lemon juice, brown sugar, honey, butter, bourbon, cinnamon, ginger and 1/4 teaspoon of kosher salt in a saucepan, heat to a simmer and cook 10 minutes. Turn the heat to very low, cover and keep warm.
Place plastic wrap over the chicken cutlets and pound them to 1/4″ thick. Set up a three tray breading station: in the first tray combine the flour with 2 teaspoons of kosher salt and ½ teaspoon of pepper, in the second tray add the eggs with 1 tablespoon of water and whisk until combined, in the last tray combine the panko bread crumbs, pecans, and Parmesan with a pinch of salt.
Heat a large sauté pan over medium high heat. Add 1/3 cup of neutral flavored oil and heat until shimmering. Dip the cutlets in the flour, coat well, then shake off any extra before you move to the egg. Dip in the egg, shaking off any extra before adding to the panko, pecan and Parmesan mixture. Coat well, shake off extra and add to the oil. Sauté for 1-2 minutes per side until browned and the chicken is cooked through. Continue with all the cutlets, adding any extra oil if needed. Place the cooked cutlets on paper towels for 2-3 minutes, then move to a platter. Top with a sprinkle of sea salt and serve with the sauce.
For an added treat, roast some diced apples and sweet potatoes. Start by preheating the oven to 350 degrees. Cube two green apples and one sweet potato. Toss in one tablespoon of neutral flavored oil and one teaspoon of salt. Place the sweet potatoes and apples on a sheet tray covered with parchment paper and roast 25-30 minutes until tender. While warm, toss them in a small amount of the sauce and serve with chicken and extra sauce on the side.
by Kathy Douglas | Nov 28, 2016 | Entrees
During the Holiday Season, life can get busy really fast. Our recipes can help you get a healthy, speedy dinner done, even on those busy nights. It all starts with one sheet pan of roasted vegetables. Delicious on their own served with a “grab and go” deli-roasted chicken or ham, or with one of the other three recipe options. To save time, purchase from the grocery bagged, already prepped veggies!
Make the roasted vegetables –
3 cups of butternut squash or sweet potatoes, medium dice
2 cups of cauliflower or broccoli, cut into small pieces
1 large onion cut into small wedges, separated
4 cups shredded kale or spinach (stems removed) or Brussels sprout leaves
¼ cup olive oil plus 2 tablespoons
Kosher salt
Fresh ground pepper
Preheat the oven to 375 degrees. Place the first three ingredients in large bowl; toss with ¼ cup of olive oil, 1 teaspoon of salt and ¼ teaspoon fresh ground pepper until well coated. Place on a sheet tray and bake for 20 minutes. Add the greens to the same empty bowl; toss with 2 tablespoons olive oil and ½ teaspoon salt. Remove the sheet tray from the oven after the initial 20 minutes and add the greens on top of the veggies. Place back in the oven and roast for another 10-15 minutes until the greens have wilted and their edges are brown. Use immediately or cool and then refrigerate until needed.
Entrée 1 – Roasted Chicken with Wild Rice & Winter Vegetables
4 cups roasted winter vegetables
2 cups shredded deli chicken
1 small onion
2 tablespoons butter
1 ½ cups chicken broth
2 cups uncooked Minute Wild Rice or Brown Rice
Preheat the oven to 350 degrees. Place the roasted vegetables and shredded chicken in an ovenproof container and reheat them for 15 minutes.
Over medium-high heat in a large saucepan melt the butter and then add the onion. Cook until tender about 5 minutes. Add the rice and cook in the butter until the rice starts to sizzle, about 3-5 minutes. Add the broth and bring to boil. Stir in the rice and follow the package directions for cooking time. Remove from heat, and let stand 5 minutes. Pour into a serving dish, fluff with a fork and then top with the warm chicken and vegetables over the rice; serve immediately. Make 6 servings.
Entrée 2 – Roasted Vegetable with Pasta
4 cups roasted winter vegetables
½ cup pine nuts
1-16 ounce package penne pasta – white or wheat
1-1/2 cups shredded Parmesan cheese
Preheat the oven to 350 degrees. Place the roasted vegetables in an ovenproof container and reheat them for 15 minutes. Place the pine nuts on a sheet tray and bake in the oven for 8 minutes. Remove and set aside. During the last 10 minutes of roasting the vegetables, cook the pasta. Drain and reserve 1/2 cup of pasta water.
Add the hot pasta, pinenuts, and veggies to a large bowl. Gently toss until well mixed. Add the reserved pasta water and 1 cup of Parmesan cheese stirring to make a sauce. Serve with the remaining Parmesan cheese. Makes 6 servings.
Entrée 3 – Roasted Winter Vegetables Tacos with Shredded Chicken and Cilantro Sour Cream
1-1/2 cups roasted winter vegetables
½ cup sour cream
¼ cup finely chopped fresh cilantro, plus more for garnish
Juice of one lime
Salt and freshly ground pepper
1 cup deli roasted chicken, shredded
10-12 small tortillas, warmed
1 jar of your favorite salsa
Lime quarters
Preheat the oven to 350 degrees. Place the roasted vegetables and chicken in two separate ovenproof containers and reheat them for 15 minutes. While the vegetable are reheating, make the cilantro sour cream. In a small bowl, mix the sour cream, lime, and cilantro with salt and pepper to taste. Remove the chicken and vegetables from the oven. Add 2-3 tablespoons of roasted winter vegetables to each warmed tortilla shell. Serve with the cilantro sour cream, warm shredded chicken, salsa, and lime quarters on the side. Serves 6.
by Kathy Douglas | Oct 24, 2016 | Entrees
Perfect for Halloween, these skewers are scary delicious. The spicy, bright red sauce is served with “stake piercing” meat and potatoes to add an eerie quality to your Halloween Dinner or Party. Easy to make, the steak is tossed in spices, skewered with baby potatoes, and then seared in a sauté pan. Our Pipián Rojo sauce is made in a blender or food processor with ingredients such as garlic, roasted pepitas (pumpkin seeds), peanut butter, vinegar and dried ancho chiles. If you can’t find the Paddle style Bamboo Skewers, they can be purchased through Amazon.
INGREDIENTS
½ cup pepitas (shelled pumpkin seeds)
10 small potatoes
Kosher salt
Fresh ground pepper
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon smoked paprika
¾ cup extra-virgin olive oil, plus 1/2 teaspoon, plus more for the sauté pan
1″ thick, 1.5 pounds of Sirloin Steak, cut into 20 large cubes
1 large or two small dried ancho chile(s), stemmed and seeded
Boiling water
2 garlic cloves, finely chopped
¼ cup peanut butter
1 tablespoon sherry vinegar
10 Paddle style 7″ skewers
DIRECTIONS
Preheat the oven to 350 degrees. Place the pepitas on a sheet tray and toast for 10 minutes. Remove from the oven and set aside.
Add the potatoes to a small saucepan and cover with water. Bring the water to a boil and then cook for 10-12 minutes or until a paring knife inserts easily into the potatoes. Drain and let dry on a towel, then place them in a bowl and add in 1/2 teaspoons of olive oil, ¼ teaspoon salt. Mix well and set aside.
Mix together in a large bowl ½ teaspoon garlic powder, 1 teaspoon salt, 1/8 teaspoon pepper, cumin, and smoked paprika. Cut the sirloin into large cubes and add to the bowl; toss in the spice mixture. Set aside for 30 minutes.
To make the sauce, remove the seeds and stem from the dried Ancho chile(s) and tear into large pieces. Place the ancho chile(s) in a bowl, and pour over 1 cup of boiling water to cover; let stand until softened for about 20 minutes. Drain the chile(s), discarding the water and any extra seeds. In a food processor or high-speed blender, add the chile(s), garlic, toasted pepitas, peanut butter, vinegar and 1/2 cup of hot water; pulse to a coarse paste. With the machine running, slowly add the ¾ cup of oil in a steady stream. Season to taste with salt and pepper. Scrape the sauce into a bowl; cover with foil to keep warm. (If the sauce separates stir back together before serving.)
Thread 2 beef cubes on a skewer with one potato in the center. Preheat a sauté pan, over medium high heat. When hot, coat the bottom of the pan with a thin layer of olive oil. Sauté the skewers over high heat for about 3 minutes, turning and sauté 3 minutes more or until the steak is medium. Serve with the Pipián Rojo sauce under the skewers or on the side.
Makes 10 skewers
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