Chicken Pot Pie with Sweet Potato Crust

Some people would call this peasant food or comfort food, but everyone enjoys a home cooked pot pie.   I've always loved to cook chicken pot pies because you can change the ingredients in the filling and take the flavor in a totally different direction.  And that's exactly what we did with this dish.  This is a very easy and tasty way to use up leftover sweet potatoes and chicken into one yummy pie.

For this pot pie I used some leftover baked chicken, sweet baby peas and a generous cup of little pearl onions, with a quick sauce of milk and white wine/herb broth.  I actually cooked the onions in the broth for a bit so the onion flavor would blend into the sauce.

The topping for this pie was going to be something special.  A creamy blend of leftover mashed sweet potatoes, butter, flour and egg proved to be a delicious crust, and it was a nice change from the traditional crust.

This is also a great "plan-ahead" meal that will save you time in the kitchen.  By baking a chicken for Sunday night dinner, and serving mashed sweet potatoes on the side, you already have the two main ingredients of this dish ready to go for a quick weeknight meal. 

For the Crust
2 cups  Mashed Sweet Potatoes
1/3 cup  Butter, melted
1  Egg
1 1/2 cups  Flour
1 1/2 tsp  Baking Powder
1 tsp  Salt

In a medium bowl combine the potatoes, butter and egg; stir until combined.  Blend in the flour,  baking powder and salt and stir until you have a smooth mixture.  Set aside.

To Prepare the Pot Pie
3 cups  Diced Cooked Chicken  (or use leftover turkey)
1 cup  Cooked Peas  (or peas and carrots)
1 cup  Frozen Small Pearl Onions
1 cup  Milk
1 cup  College Inn White Wine & Herb Broth
3 TB  Flour
1 tsp  Salt
1/2 tsp  Black Pepper

Preheat oven to 375 degrees.  Lightly butter the bottom of a 9 x 13-inch casserole dish and arrange the chicken followed by the peas in an even layer.  Set aside.

In a medium saucepan, combine the milk, broth and pearl onions and cook over medium-high heat for 3-4 minutes until warm, but not boiling.  Add the flour, salt and pepper to the broth mixture, blending well.  Cook until thickened, stirring constantly.

Pour the mixture over the chicken and peas in the casserole dish, then drop tablespoons of the sweet potato batter on top of the pot pie, lightly smoothing the mixture to fully cover the top of the pie.

Bake for 35-40 minutes or until the sweet potato crust is slightly browned and solid.  Enjoy!!

Roasted Chicken Thighs with Garlic & Rosemary

It has been a quest of mine over the last few years to find a way to infuse flavor into dark meat chicken.  Yes, the white meat of the chicken breast is healthier and it works great for some recipes, but dark meat is just so full of flavor and yummy.  The problem is getting seasonings to adhere to the meat and absorb into the meat can be difficult.  Today I found a solution and it was so easy, I can't wait to make these again soon.  This is also a very budget-friendly meal.  Getting the thighs on sale for .99 cents made it a great bargain.

I started by mixing up some basic seasonings and ended up with a mixture very similar to the herb and spice mixture I use for bread dip.  I simply adjusted the shallot and garlic up a bit and continued with the same dry herbs. 

The next step was how to keep the mixture on the chicken, but I wanted some of the fat to cook off, too.  To do this I trimmed almost all of the skin and fat from the thighs, leaving a portion of skin on just the top of the thigh.  I loosened the skin and placed about 3/4 teaspoon of the oil, shallot and garlic mixture under the chicken skin, smoothed it around a bit, and replacing the skin on top.  By doing this it kept the herb mixture in place, the skin helped keep the moisture in the chicken and the excess fat cooked off into the crinkled foil below.  This way we ended up with a chicken thigh that was full of flavor, a little crispy on top and not cooking in the fat drippings. Yes!  Be sure to crinkle the foil before you begin to bake these so the chicken is a bit elevated off of the baking sheet.  We finished this dish off with a sprinkle of chopped fresh rosemary over the thighs before baking.

We served these juicy chicken thighs with Roasted Red Potatoes with fresh rosemary from our garden and a spoon of creamed spinach.  Overall this dish received 5 thumbs up and requests to make it again.  Enjoy!!

 

1  Large Shallot, finely minced
1-1/2 TB  Minced Fresh Garlic
1/4 tsp  Crushed Red Pepper
1/2 tsp  Chopped Fresh Rosemary
1 tsp  Garlic Powder
1/4 tsp  Black Pepper
1/2 tsp  Salt
1/2 tsp  Oregano
3 TB  Olive Oil
10  Bone-In Skin-On Chicken Thighs, trimmed of excess skin
1 tsp  Chopped Fresh Rosemary for Garnish

Preheat oven to 425.  Line a large baking sheet with heavy duty foil that has been well crinkled so that there are little ridges for the drippings to fall into.

To prepare the chicken, use kitchen shears to trim away the excess skin on the sides of the thigh, leaving just a square of skin about 2 to 2-1/2 inches square on top.  Place the thighs on the baking sheet and set aside.

In a glass bowl, mix the herbs, spices and olive oil together.  Scoop about 3/4 teaspoon of the garlic and shallot mixture, draining some of the oil off the spoon and back into the bowl, and place the garlic/shallots under the skin of each chicken thigh . Spread the herbs around but try to keep the garlic and shallot bits under the skin.  Do this with each of the thighs then brush the remained oil from the bowl over the tops of the thighs.  This way you have the bulk of the garlic and shallot under the skin, and the seasoned oil on top of the skin.  Sprinkle the remaining 1 teaspoon of rosemary over thighs.

Bake at 425 for about 35 minutes or until the juices run clear and the skin is crispy.

Chicken Fajitas

This is a great way to serve spicy Mexican food while going a little lighter on fat, sodium and calories.  Through a little experimenting I came up with this fajita seasoning mix that adds a lot of flavor to the meal without all of the sodium that the store bought packages contain.  Just as an example, one national brand packet I read had 260 milligrams of sodium per serving, and the package stated it would serve 8.  It's kind of hard to believe you will get much flavor into your food if that little packet is to actually season enough food for 8 people.  It's almost all salt.

   

To make this recipe healthier we included lots of sliced veggies and mixed up a seasoning mixture that is light on salt and loaded with zesty flavors.

Fajita Seasoning Mixture

1 TB  Cornstarch
2 tsp  Chili Powder
1/2 tsp  Salt
1 tsp  Paprika
1 tsp  Sugar
1/4 tsp  Poultry Seasoning
1 tsp  Onion Powder
1 tsp  Garlic Powder
1/4 tsp  Ground Cayenne Pepper
1/2 tsp  Ground Cumin

In a small glass bowl combine all ingredients and set aside while you prepare the chicken and vegetables.

1-1/2 - 2 lbs  Boneless Skinless Chicken Breasts, cut into thin strips
1  Large Red Onion, cut into thin slices
2  Large Green Peppers, cut into thin slices
2 TB  Canola Oil
Regular or Whole Wheat Soft Taco Sized Tortillas Shells
Queso Fresco Cheese, crumbled for garnish
Lime Wedges, for garnish
Avocado Slices, for garnish

In a large skillet heat oil over medium-high heat until shimmering.  Add the chicken strips to the pan and stir to coat the chicken with the oil.  Sprinkle the seasoning mixture over the chicken, reserving 2 teaspoons.

Cook the chicken until the edges start to brown, about 3-4 minutes stirring occasionally. Add the onions and peppers to the pan, but do not stir just yet, but cover the pan and allow the veggies to steam for 5 minutes.

Remove the lid from the pan and sprinkle the veggies with the remaining fajita mixture and stir to combine the veggies and the chicken.  Continue cooking for 3-4 minutes until the chicken pieces are no longer pink.

Spoon the mixture onto tortilla shells and sprinkle with Queso Fresco cheese, if desired and serve with a few lime wedges and avocado slices for toppings.  Enjoy!!

Anguillan Beef and Chicken Kabobs

Summer is a great time to experiment with the cuisines of the Caribbean.  The foods from this region are light and full of bright flavors and main courses are served with lots of fresh fruits and veggies, often grilled and served with light sauces.  All of this comes together as a quick and healthy summertime dinner.

Serving a "mixed grill" of beef, chicken and/or pork is something we love to serve and is a great way to use meat from the freezer when you don't have quite enough of just one meat to serve the whole family.  By serving a little of each,  everyone can pick and choose what they like and you can can use up all of the spare items from the freezer that might have gotten lost in the shuffle.  A couple of chicken breasts, a few pork chops and a steak or two and you have the beginnings of a delicious dinner.  Cooking these meats on kabobs and using a single marinade makes it even easier.

Tonight we sampled the cuisine from the island of Anguilla.  Located in the northern Leeward Islands, Anguilla has a a unique blend of residents and cuisines.  The foods enjoyed in Anguilla are influenced by African, French, Spanish and Caribbean flavors and the results are delicious.

This recipe is a staple marinade for beef but it works equally well with chicken or pork.

Marinade
3/4 cup  Pineapple Juice
1/3 cup  White Wine Vinegar
2 1/2 TB  Molasses
2 TB  Orange Juice
1 tsp  Salt
1/4 tsp  Ground Black Pepper

1 lb  Boneless Skinless Chicken Breast, cut into 1-inch cubes
1 lb  Beef Sirloin or Tenderloin, cut into 1-inch cubes

In a medium glass bowl combine all of the ingredients for the marinade and stir to combine.

Place the cubes of chicken in one bowl and the beef cubes in a second bowl, and divide the marinade into thirds, pouring 1/3 over the chicken, 1/3 over the beef, and reserving the last 1/3 portion.  Cover the bowls and the extra marinade and refrigerate for 2 - 4 hours.

Heat the grill to medium.  Using metal skewers, thread the chicken onto 2 skewers and the beef onto 2 skewers.  (You may need an additional 1 or 2 skewers here, but remember to keep the chicken and beef separate.)

The kabobs will cook quickly, only needing about 10 - 12 minutes for the chicken, turning once halfway thru and about 8 minutes for the beef, also turning once while cooking.  Drizzle the kabobs with the reserved marinade while they are grilling.

For a quick side dish, thread an assortment of veggies onto skewers (we used portobello mushrooms, onion chunks and green pepper chunks).  Spray the veggie kabobs lightly with olive oil and sprinkle with salt and pepper.  These can be grilled along with the chicken and beef for about 5 minutes, turning once.  Enjoy!!

Lime Chicken Kabobs with Coconut Dipping Sauce

Kabobs are one of the easiest dinners to prepare in the summertime, and most of the prep work can be done long before it's time to light the grill. Just toss the chicken pieces into a zip lock bag and marinate for an hour or 2. When you're ready to grill, thread the chicken pieces onto skewers and you're ready to go.

This recipe brings together the bold flavors that Caribbean food is known for.  Cubes of chicken are marinated in lime juice then grilled for a quick 6-8 minutes for a fast and tasty dinner.  An additional burst of flavor comes from the coconut dipping sauce which combines coconut milk with cream, fresh ginger and crushed red pepper flakes.  The sauce is is so full of flavor and as good as it tasted on the chicken, it was even better poured over the couscous.

I would have liked the dipping sauce to have a little thicker consistency so this recipe will probably be reworked a time or two until we get it just right.  It is definitely going on the menu for this summer!

Serve this healthy, quick and easy dish with a side of couscous and some steamed edamame.  Enjoy!!

1 1/2 lbs  Boneless/Skinless Chicken Breast, cut into 1-1/2 inch cubes
1/3 cup  Lime Juice
2 TB  Olive Oil
2 tsp  Garlic Powder
1 tsp  Crushed Red Pepper Flakes
Sauce
1  15-oz can  Light Coconut Milk
1/3 cup  Lime Juice
1/2 cup  Heavy Cream or Half and Half
1 tsp  Lime Zest
1 TB  Fresh Ginger, minced or zested
1 tsp  Salt
1/4 tsp  Ground Black Pepper
1/2 tsp  Crushed Red Pepper Flakes
Chopped Fresh Cilantro for Garnish (optional)

Place the chicken pieces and 1/3 cup lime juice in a zip lock bag.  Seal and marinate for 1 - 2 hours.

In a small saucepan, whisk together the coconut milk, lime juice, cream or half and half, lime zest, ginger, salt, pepper and red pepper.  Heat mixture, stirring often until sauce comes almost to a boil.  Remove from heat and let rest for 5 minutes.  Sauce will thicken slightly as it rests.

Thread the chicken pieces onto skewers and grill or broil 6 - 8 minutes turning once.  (Grilling Tip:  Spraying the grill grates lightly with olive oil will prevent the chicken from sticking.)

Reheat the sauce on low heat, if needed, but do not boil.  Transfer chicken to serving plates and spoon the sauce over the chicken.  Sprinkle chicken with chopped cilantro, if desired, and serve with a small dish of sauce for dipping.  Enjoy!!

Penne Pasta with Sauteed Chicken and Chorizo

This recipe is the result of the classic dilemma of all Moms, "What am I going to cook for dinner?"  Sometimes the answer comes to you quickly and other times you look in the freezer, fridge and pantry and not one idea comes to mind!  Another trip to the store? Really?  Not this time. Today I would improvise!

Upon freezer inspection I found a package of boneless and skinless chicken breast. That was a good start.  But what else?  Next I found a half pound of chorizo sausage. Hmm.  Chicken...chorizo and...pasta!  Right under the chorizo was a bag of frozen spinach, and there it was... dinner!

Mystery dinners are so much fun to make. It's kind of like a real life version of the show Chopped.  Pull all of these ingredients together and make something awesome out of them.  Surprisingly, this meal came together so easily I will surely make it again soon. I even got the "thumbs up" from the picky eater in the family, and she even asked for seconds!  THAT is the true sign of dinner success!

1 TB  Olive Oil
1-1/4 lb  Boneless/Skinless Chicken Breast, cut into 1-inch cubes
1 Medium Onion, chopped
1/2 lb  Portuguese Chorizo, cut into 1/2-inch pieces (you could also substitute a Mexican or Spanish variety)
1/2 cup  White Wine
1 tsp  Dried Thyme
1 cup  Half and Half
1 1/2 cups  Milk
1 cup  Shredded Parmesan Cheese
1 1/2 cups  Cooked Chopped Spinach
13.25 oz box  Regular or Whole Wheat Penne Rigate

Boil the pasta according to package directions, cooking until al dente.  This can be done while the other ingredients are cooking, that way the pasta does not sit too long.

In a large skillet, heat olive oil over medium-high heat.  Add the chicken pieces and the onion and brown 5 minutes, stirring often.

Add the chopped chorizo to the pan with the chicken, reduce heat to medium and cook about 5 minutes longer, until the chicken is cooked thru.

Add the wine and thyme to the skillet and stir well.  When the wine has reduced down, add the spinach, half and half and milk to the pan, stirring to combine.  Next add the Parmesan cheese and stir.  If the sauce is a little thin, add another 1/4 cup of Parmesan cheese and stir.

When the sauce is warm and the cheese has melted, drain the pasta and add it to the skillet with the chicken mixture.  Stir to combine and evenly coat all of the pasta.  Serve with additional Parmesan cheese and a glass of chardonnay.  Makes about 6 - 8 servings.  Enjoy!

Ultimate Chicken Fajitas

This recipe was inspired by a Food and Wine recipe for Chicken Alambre, which actually seems to be misnamed.  Since alambre in Spanish means "wire", I'm still not sure where the name came from but we added a few twists to the ingredient proportions and the results were surprisingly good.

This dish reminds me so much of a restaurant in Phoenix that served southern Mexico cuisine, which is actually quite different than the food served in the northern regions of Mexico.  Many of the meals served in northern Mexico use grilled meat, and primarily beef as the main protein, while in the southern regions chicken, seafood and vegetable dishes are more common. The northern dishes also seem to favor heavier sauces, while the southern style concentrates on bold clean flavors from the foods themselves like in this dish.

Many Mexican dishes have also been "Americanized" by adding heavy cheeses to foods such as tacos or tostados, while in most regions of Mexico cheese, especially cheddar, is rarely used.  Adding a light queso fresco to this fajita allowed all of the flavors to pop and a squeeze of lime juice over the top brings all of these flavors together.

This is a delicious twist on the traditional fajita and we will surely make these again soon.  Included in the mix are sauteed red onion and red peppers, a little bacon and chorizo for extra flavor, and a topping of avocado and Mexican queso fresco cheese. 

8 oz  Thick Cut Bacon, diced into small pieces
8 oz  Fresh Chorizo, casings removed and meat crumbled
2 lbs  Boneless Skinless Chicken Breast, cut into narrow strips
2 tsp  Salt
1 tsp  Freshly Ground Black Pepper
1  Large Red Bell Peppers, cut into strips
1  Large Red Onion, sliced

For Toppings
Queso Fresco or Shredded Mexican Cheese
Avocado, sliced
Fresh Lime Wedges

In a large skillet, fry the bacon until slightly softened, then add the crumbled chorizo.  Continue to cook about 5 minutes until the bacon and chorizo are nearly cooked thru and the bacon is a little browned.  Drain the excess grease.

Add the chicken strips to the pan, stirring to combine and season with salt and pepper.  Cook 5 minutes until the chicken is almost fully cooked.  Add the peppers and onions to the pan, cover the pan and cook for 5 minutes or until the vegetables are softened.

Spoon the mixture into soft flour tortillas, add a few avocado slices, some crumbled queso fresco and a generous squeeze of lime and serve. Enjoy!!

NuWave Baked Chicken Drumsticks

Now that the outside temperature is heating up, it's once again time to turn on the A/C...and it's only March!!  This is the time of year when I start thinking of new ways to get dinner on the table, without heating up the house.  One way to do that is with a NuWave Oven. 

Seasoned and ready to cook

This little oven is so easy to use, that I hardly ever use the big oven any more for cooking a roasted whole chicken .  The skin cooks to a golden crispy crunch and the inside is perfectly cooked and juicy!  But so far I've only used it for a whole chicken...so why not try pieces of chicken? 

Crispy outside and juicy inside

My first test using chicken drumsticks was a great success.  I used a simple coating of Seasoned Salt and Pepper, so this isn't really a recipe so much as a demonstration, but I did want you to see the crispy crunchy results.  Use any seasonings you like such as a cajun blend or italian blend and generously coat one side of the drumsticks.  Place the drumsticks seasoned side down on the grill.  You will want to flip the grilling rack over so you have the 4-inch height, not the short 1-inch height.

Since these drumsticks were pretty thick I started them on the HI setting and cooked for 12 minutes.  When the oven beeps, remove the top (be careful it does get a little warm), turn the drumsticks over and season the other side.  Replace the top of the oven and set for an additional 12 minutes.

At the end of the 12 minutes I sliced into one drumstick and they were just a tiny bit pink, so I replaced the lid and cooked 3 minutes longer, and they were ready to serve.  On a health note, while the chicken is cooking you can see all of the fat dripping off into the drip pan. (Just line the drip pan with heavy-duty foil and there's no clean up.)  This is so much healthier than having the chicken cook IN all of that fat.  Much healthier, much quicker and so easy!  Enjoy!

Buffalo Chicken Sandwiches

It's easy to turn a few simple chicken breasts into a delicious meal, but what if you only want to make lunch for 2 people?  Recipes for larger quantities can be difficult to break down into smaller numbers of servings because the amount of seasonings and spices has to be reduced to such a small measurement. 

This recipe for Buffalo Chicken Breast Sandwiches is a quick and easy to make lunch that you can prepare with ingredients most people have on hand. The sauce can be made spicier by adding the red pepper flakes, but if you just want a little heat, leave them out and the sandwich is just as tasty.

2  Sandwich Rolls or Buns
1-1/2 TB  Butter
1/2 tsp  White Vinegar
1/2 tsp  Black Pepper
1 tsp  Garlic Powder
1 TB  Franks Red Hot Sauce
1/4 tsp Red Chili Flakes, optional
Leaf or Romaine Lettuce Leaves, optional
Sliced Provolone Cheese

Lightly butter the inside of each of the sandwich buns.  In a small nonstick skillet over medium-high heat, place the buns in the skillet open side down and heat until lightly brown.  Remove from the skillet and place on 2 plates.

In the same skillet,  melt the butter, then add the vinegar, black pepper, garlic powder and Frank's sauce.  Stir to combine and heat for 4-5 minutes until garlic powder is fully blended and the mixture is warm.  Pour the sauce into 2 small serving dishes, leaving 1-2 teaspoons of sauce in the skillet.

Lightly season the chicken fillets with salt and pepper and add them to the skillet. Grill chicken breasts for 4-5 minutes on each side until juices run clear.  The butter and sauce in the skillet will coat the chicken nicely as it cooks.

Place chicken breasts on the buns and top with lettuce, provolone cheese, a spoonful of the Buffalo sauce and then top of bun. Serve with carrot and celery sticks and blue cheese salad dressing.

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Chinese Sticky Chicken Drumsticks

This recipe is adapted from a Giada de Laurentiis recipe and your kids are going to love this meal.  Just tell them it's called Sticky Chicken and you will already have them interested.  As a bonus for you, there is very little prep needed.

This chicken with a quick marinade is so easy to throw together in the morning, then when you get home from work, just bake 30 minutes, and dinner is ready.

The combination of just a few simple ingredients once again proves that making dinner at home can be so easy and it tastes even better than the food you get from the Chinese take-out place down the street.  These chicken legs are moist and flavorful as the marinade becomes a sweet glaze as it cooks.  If you have time, before you place the chicken in the marinade, score the chicken legs by making 3 or 4 slices into the meat all the way thru to the bone.  This will allow the maximum flavor to be absorbed by the drumsticks.


1/2 cup Honey
1/2 cup Balsamic Vinegar
1/2 Dark Brown Sugar, packed
1/2 cup Soy Sauce
5 cloves Garlic, minced
10 - 12 Chicken Drumsticks

Pour marinade ingredients into a large Ziploc bag. Add drumsticks, zip bag closed and turn bag over several times to coat the chicken. Refrigerate for a minimum of 2-4 hours or all day for the best flavor.

Preheat oven to 450 degrees. Line a baking pan with foil (I use Reynolds Non-Stick for easy clean-up) and place the drumsticks on the pan so they are not touching. Reserve the marinade.

Bake until drumsticks are dark brown in spots and slightly caramelized, about 30 - 35 minutes.

Pour the marinade in a small saucepan and bring to a boil. Reduce heat to low and cook 15 minutes. Brush the chicken with the marinade, return to oven for 3 - 5 minutes and serve with Veggie Stir-Fried Rice.

Southern Baked Cornflake Chicken Drumsticks

There really aren't many things that taste better than a perfectly cooked, crispy-crunchy chicken drumstick.  Unfortunately, this usually means deep frying the chicken.  By deep frying you take a healthy, full of flavor chicken leg and turn it into a greasy, calorie-laden meal that is no longer very healthy.

This recipe, which combines several old southern recipes, is the answer to skipping the deep fryer.  By marinating the chicken in a tangy buttermilk mixture, the flavors have time to soak into the meat.  The finishing touch is a coating of crushed cornflakes and spices.  The slightly sweet cornflakes blend with the spices to create a perfect balance of flavors.  Another key is to cook the chicken on a wire rack.  This allows the heat to circulate around the chicken and eliminates the need to turn the chicken during the cooking process.

2 cups  Buttermilk
1 TB  Lemon Juice
1 TB  Franks Hot Sauce
1 tsp  Onion Powder
1 tsp  Dried Thyme
4  Garlic Cloves, minced
1 tsp  Kosher Salt
1/2 tsp  Black Pepper
10 - 14  Chicken Drumsticks, rinsed and patted dry with paper towels
2 cups  Crushed Cornflakes
3/4 cup  Grated Parmesan Cheese
1 tsp  Dried Thyme
1 tsp  Garlic Powder

Preheat oven to 400 degrees.  Line a large baking sheet with foil.  Place a wire rack on the lined sheet and spray with olive oil spray.

In a large zip lock bag combine buttermilk, lemon juice, hot sauce, onion powder, thyme, garlic and salt and pepper.  Add drumsticks to the bag, zip closed and turn bag over to evenly coat.  Refrigerate at least 4 hours or up to 8 hours.

In a shallow dish add the cornflakes, Parmesan cheese, thyme and garlic powder.  Stir to combine.

Remove the drumsticks from the bag to a platter to drain off any excess.  Discard the marinade. 

Dredge the drumsticks in the cornflake mixture, making sure to press the mixture firmly onto the chicken.  Place chicken on the wire rack and bake for 45-60 minutes or until juices run clear.  (The amount of time here will vary depending on the size of the drumsticks you are cooking.  Always be sure to check for doneness by cutting into the thickest piece of chicken.  The juices should run clear and there should be no "pink" meat.  Rare chicken is not a good thing..lol)  Serve with Old Fashioned Baked Macaroni and Cheese.  Enjoy!!

Chicken and Chorizo Jambalaya

This dish was inspired by a new product I came across that I had to try. It's a white wine and herb broth from College Inn, and it has an amazing flavor and fragrance.  I've been trying to think of a good experiment for this broth and this turned out delicious.

The chicken and chorizo in this dish are a match made in culinary heaven!  You might notice the lack of tomato in this jambalaya, which is due to having one child with a tomato allergy, but with the combination of flavors you won't even miss the tomato.  Another twist to this recipe would be to add a dozen or so peeled and deveined raw shrimp in place of the ham.  The shrimp steams nicely on top of the chicken and will add a more Cajun/creole factor. Directions for this alternate version are included.

My favorite part of this meal? It's all cooked in a single pot and start to finish it takes less than 1 hour. Enjoy!

  

1 tsp  Garlic Powder
1 tsp  Kosher Salt
1/2 tsp  Dry Mustard
1 tsp  Dried Thyme
1 1/2 tsp  Ground Cumin
1/2 tsp  Ground Black Pepper
1/2 tsp  Ground Cayenne Pepper
3 TB  Olive Oil
6 pieces Bone-In  or  Boneless Chicken (I used 3 leg quarters and 3 boneless breasts)
1/2 lb  Chorizo Sausage
1 cup  Diced Ham  (or substitute 1 lb Raw Shrimp, peeled & deveined)
1 small Onion, diced
1  Rib of Celery, diced
1  Red Pepper diced
4 Cloves Garlic, minced
1 1/4 cups  Jasmati Rice (or other long grain rice)
2 cups  College Inn White Wine & Herb Broth

Combine the 7 dry herbs in a small bowl.  Rinse chicken pieces and pat dry, then sprinkle with the dry rub mixture and set aside.

Heat the olive oil in a large pot or dutch oven over medium-high heat.  Add the chicken to the pot and cook about 5 - 7 minutes, turn and cook 5 minutes longer. (*Note: Cooking time for chicken may be a bit less if you are using boneless chicken. Just adjust your cooking time down a few minutes.)

When chicken is nicely browned on all sides (it does not need to be fully cooked yet), add the chorizo to the pan and crumble, cooking for about 2 minutes. Next add the ham and cook 2 additional minutes.

Add the onion, celery, pepper and garlic to the pot, stirring gently to combine around the chicken and let the veggies saute for 2 minutes.

Using a pair of tongs, move 3 of the chicken pieces atop the other 3 pieces, add the rice to the pot, then add the broth.  Gently blend the veggie/rice and broth mixture, then reposition the chicken pieces so that all 6 are nestled into the broth.  (** See Note below for adding optional shrimp at this point.)

Reduce heat, cover and simmer for 15 - 20 minutes or until nearly all of broth has been absorbed by the rice.  Do not stir while it is simmering.

Remove the pot from the heat and let stand about 5 minutes to allow the broth to fully absorb.  Serve with crusty french bread and a bottle of Old Vine Zinfandel.

** Note:  If you choose to substitute the shrimp in place of the ham, just after you add the rice and broth, reposition the chicken then add the shrimp to the pot, pushing them down into the mixture.  We made this same recipe using 6 chicken drumsticks plus 1 lb of shrimp in exchange for the ham, and left the rest of the recipe the same.  The results were outstanding!!  The rice was tender and full of flavor from the chorizo and spices and the shrimp and chicken were perfectly cooked.

Creole Jambalaya

Sometimes for an event like a Super Bowl party, you might want to serve a dish that is a bit more "substantial".  With lots of beer and cocktails flowing it's a good idea to have something for guests to eat that will balance out the drinks.  This hearty dish will do just that and, to make things easier, it's all cooked in one pot.

This recipe is adapted from an Emeril dish. It includes chicken quarters that are seared on the outside before they finish cooking in the oven, smoked sausage (in place of andouille sausage which is quite pricey) and shrimp that is gently steamed in the same pot just before serving the dish.  The flavors are amazing!

First a little history! There are two primary methods of making jambalaya. The first and most common in Southeast Louisiana is Creole Jambalaya (also called "red jambalaya"), which originates from the French Quarter of New Orleans. The second style is Cajun Jambalaya, which contains no tomatoes, and is known as "Brown Jambalaya" in New Orleans. For another twist on this classic dish you might want to try our Chicken and Chorizo Jambalaya.

Since there are as many different recipes for Jambalaya as there are for chili, this is another dish that changes from one family to another to satisfy specific tastes. The Jambalaya can be adjusted by adding more or less shrimp or go heavier on the hot sauce and Cajun seasoning if you want a more spicy flavor. Try this recipe once and adjust to suit your own taste buds.  Serve with a loaf of crusty french bread and Olive Oil Dipping Sauce.  Enjoy!!

3 - 4 pieces Chicken Leg Quarters
2 TB Cajun Blackening Spice
1/2 tsp Salt
1/4 cup Olive Oil
1 cup Celery, chopped
1 cup Green Peppers, chopped
1 cup Onions, chopped
1 TB Garlic, minced
1 lb pkg Beef Smoked Sausage cut into 1/2 inch slices, then halved
2 cups Long Grain White Rice
2 cups Chicken Stock
1 - 14 1/2 oz can Diced Tomatoes
1 TB Tomato Paste
1 tsp Worcestershire Sauce
1/2 tsp Tabasco Hot Sauce
1/2 tsp Cajun Seasoning
4 Bay Leaves
1 tsp dried Thyme
1-1/2 lbs medium Shrimp (21-25 size), peeled and deveined

Preheat oven to 375.  Season the chicken quarters with Blackening Spice and salt. Heat the oil in a Dutch oven or large pot with a tight fitting lid. Add the chicken and cook until browned on all sides, about 8 - 10 minutes. Transfer the chicken pieces to a plate and set aside.

Add the celery, peppers and onions to the pot and cook until soft, about 2 minutes. Add the garlic and cook 2 more minutes. Add the sausage, cook 2 more minutes. Add the rice and stir well, cooking another 2 minutes. Add the chicken stock, tomatoes, tomato paste, Worcestershire, 1 teaspoon of the Blackening Spice, Tabasco, bay leaves and thyme. Stir to combine. Return the chicken quarters to the pan and nestle the pieces into the rice mixture.
Cover the pot and bake until the chicken and rice are tender, about 40 minutes.

Toss the shrimp with the remaining Blackening Spice. Remove the jambalaya from the oven and add the shrimp to the top of the pot, gently pressing the shrimp into the rice. Cover the pot and let stand for five minutes, undisturbed. The shrimp will be cooked through from the steam in the pot.

Macadamia Nut Crusted Chicken Breast

Macadamia nuts are very nutritional little powerhouses.  Containing the highest amount of beneficial monounsaturated fat of any type of nut, studies have shown that including macadamia nuts in your diet may help lower your cholesterol levels.  But, what's really important is that they taste great!

I've been meaning to try this recipe for so long and I'm glad I finally got around to making this for dinner.  We love to create new dishes with Macadamia Nuts including Macadamia White Chocolate Chip Cookies and Baked Banana Cheesecake, but this was the first time I've tried using them as part of an entree, and we were very impressed with the results.

This meal was quick to prepare because the chicken breasts are sliced horizontally, to produce thin fillets.  Be sure to chill the breaded chicken for about 30 minutes before cooking as this step will ensure the breading stays on the chicken.


1/2 cup  Soy Sauce
1 1/2 TB  Brown Sugar
1 TB  Cooking Sherry
2 TB  Olive Oil
2 tsp  Fresh Minced Garlic
1 tsp  Fresh Minced Ginger
4  Chicken Breasts, (about 2 lbs) boneless & skinless,
     cut in half crosswise so you have 8 thin fillets
1 cup  Finely Chopped Roasted Macadamia Nuts
1 cup  Panko Crumbs
1 cup  Flour
3  Large Eggs, beaten
2 TB  Canola Oil
1 TB  Butter

For this recipe you will need a large gallon-sized ziploc bag to marinate the chicken.  To the ziploc bag, add the soy sauce, brown sugar, sherry, olive oil, garlic and ginger.  Next add the chicken breasts, zip the bag closed and turn over several times to fully coat the chicken.  Let marinate for 1 to 2 hours in the refrigerator.

In a medium bowl combine the macadamia nuts and bread crumbs, and in a separate bowl beat the 3 eggs.

Start your assembly line and bread the chicken breasts, first in the flour, next in the eggs then finally in the nut-crumb mixture.  Be sure to press the nut-crumb mixture firmly onto the chicken so the breading sticks.  Place the fillets on a cookie sheet and chill in the refrigerator for 30 minutes.  (This will help the crumb mixture to adhere to the chicken.)

In a large heavy skillet, heat oil and butter over medium heat.  Add chicken fillets, cover and saute for about 5 minutes without turning, until fillets are golden brown.  Gently turn the fillets over and cook 4 -5 minutes longer or just until the chicken juices run clear.  (Test the thickest piece of chicken at this point to check for doneness.

Serve with Mashed Sweet Potatoes and Garlic Butter Green Beans, and honey mustard to dip the chicken into if desired.

General Tso's Chicken

When I came across this Food and Wine recipe, I knew I had to try it.  This is a great take on the classic Chinese takeout dish.  The flavors are all there, with just a bit of spice, but the dish is lightened up a bit as the chicken has a light cornstarch coating similar to a tempura batter and then is quickly pan-fried instead of deep fried.  Serve this with a side of brown rice and steamed edamame.

If you have never tried edamame, which are young green soybeans, look for them in your grocers frozen vegetable section.  They are now sold in microwave steam bags, with a small bag of kosher salt for seasoning, and they are super easy to make.  Edamame are served as a snack in many Japanese restaurants and are extemely good for you.  Just a 1/2 cup of shelled edamame contain just 120 calories with 9 grams of fiber and 11 gram of protein.  As an extra bonus: Kids love them!

3 tsp  Sesame Oil
2  Large Egg Whites
1/2 cup plus 2 TB  Soy Sauce
1/2 cup plus 6 TB  Cornstarch
2 lbs  Boneless Skinless Chicken cut into 1-inch pieces
2 cups  Chicken Broth
2 tsp  Sriarcha Chili Garlic Sauce (use 3 tsp for a spicy version)
6 TB  Sugar
2 TB  Canola Oil, plus more for frying
3 TB  Ginger, minced
3 TB  Garlic, minced
Steamed Brown Rice and Steamed Edamame for Sides

In a medium bowl, combine the sesame oil with the egg whites, 2 TB soy sauce, and 1/2 cup plus 4 TB of cornstarch.  Add the chicken pieces, stirring to coat.  Let stand at room temp for 20 minutes.

In a small bowl, whisk the chicken broth with the Sriracha, sugar and remaining 1/2 cup soy sauce and 2 TB cornstarch.

In a large saucepan, heat 2 TB oil, add the ginger and garlic and cook over medium-high heat about 1 minute.  Stir broth mixture, add it to the pan and cook until thickened, about 3-5 minutes.  Keep sauce warm on low heat.

In a large, deep skillet, heat 1/2 inch of oil over medium-high heat until shimmering.  Add the chicken pieces one at a time, leaving space between the pieces, and fry chicken until browned and crisp, turning once or twice, a total of about 5 minutes.  Drain the chicken on paper towels, then add the chicken to the pot of sauce.  Stir to coat the chicken and serve over brown rice with a side of steamed edamame.

Chicken Noodle Soup

For day #12 of Soup Month we bring you a family classic, Old Fashioned Chicken Noodle Soup.  It's always been said that Chicken Noodle Soup can cure the common cold and for some reason it really does work. Although the broth for this soup is delicious, if you prefer a thicker broth adding the can of soup creates a creamy texture. 

4 -5  Chicken Quarters, skin removed
8 cups  Water (enough to cover chicken)
2 stalks  Celery, cut into 3 pieces
1 small  Onion, cut in half
2 tsp  Salt
2 tsp  Ground Black Pepper
2 cups  Frozen Mixed Peas and Carrots
1 bag  No Yolks Wide Egg Noodles
3 TB  Cornstarch
1/4 cup  Water
1 can  Low-Sodium Campbells Cream of Celery Soup (optional)

Place the chicken quarters into a large soup pot with the water, celery, onion and salt and pepper, and turn heat to high.  Bring water to a boil, reduce heat to medium-high and boil about 30-40 minutes or until chicken is cooked thru.

Remove chicken quarters from pot and allow to cool.  Use a slotted spoon to remove the celery stalks and onion from the pot and discard.  When chicken is cool, remove meat from the bones, place meat back into the broth and discard bones.

Bring broth with chicken back to a simmer over medium heat.  Add the frozen veggies and noodles and stir.  Cook 10 minutes or until noodles are tender.  In a small bowl, combine cornstarch with water and slowly stir into soup to thicken the broth. 

**Optional:  For a thicker broth, add 1 can of Campbells Low-Sodium Cream of Celery soup.

Old Fashioned Chicken and Dumplings

For day #6 of Soup Month, we have an all-time favorite on the list of comfort foods, Chicken and Dumplings.  Cold season has officially begun, and the reports from school say there are lots of sniffles, sneezes and sick kids out there so it's time for some old-fashioned medicine.

This is a pretty simple recipe and some of the work can be done ahead of time, either in the morning or over the weekend, and you can whip up a great weeknight dinner in a flash.  The homemade dumplings are light and fluffy inside and really can be made from scratch with only a few ingredients.

4 Chicken Legs Quarters, skin removed
2 Celery Stalks, leaves chopped and stalks cut into 4 pieces
1/2 medium Onion, quartered
1/2 tsp  Ground Black Pepper
3 cups  Flour
4 1/2 tsp  Baking Powder
1 1/2 tsp  Salt
6 TB  Butter
1 1/2 cups  Milk
1/2 tsp  Ground Black Pepper

Add skinned chicken quarters, celery and onion to a large soup pot of water.  Bring to a boil, reduce heat to medium-high and continue to boil for about 45 minutes or until chicken is cooked through.  Remove quarters from pot and place in a bowl to cool.

To make the chicken and dumplings you will need about 4 cups of the broth in the pot.  If you have more than 4 cups, pour some into a jar or glass bowl and store in refrigerator for another use.

Using a slotted spoon, scoop the onion and larger celery pieces out of the soup pot and discard.  When chicken is cool, remove meat from the bones and return chicken pieces to the soup pot.  Increase heat to medium-high.

In a medium bowl, combine flour, baking powder and salt.  Cut butter into slivers and drop into the flour mixture, then use a fork to blend the butter into the flour until fully combined.  Add milk and blend just until the dough holds together.

When the chicken broth comes to a a low boil, drop dough by rounded tablespoons on top of the bubbling broth.  Adjust heat so broth just simmers, then simmer, uncovered, 10 minutes;  cover and simmer 10 minutes longer.  Spoon chicken and dumplings into soup bowls and serve.  Makes about 8 servings.

Caribbean Jerk-Rubbed Chicken Kabobs

Jamaican Jerk Seasonings or Rubs are a simple blend of fairly common spices.  The main difference compared to American cuisine is the combination of savory spices such as garlic, onion and pepper with traditionally sweet spices like cinnamon and nutmeg.  The spice mixture can be used on chicken or pork, but also works well on shrimp or other shellfish.  I even used a bit of it in the Jamaican Beans and Rice that accompanied this dish and the results were delicious!

      

Even though the list of ingredients is a bit long, you should have enough of the spice mix to use for several batches of kabobs.  Enjoy!

Jerk Seasoning Mix

2 TB  Kosher Salt
2 tsp  Brown Sugar
2 tsp  Garlic Powder
2 tsp  Onion Powder
2 tsp  Allspice
1 tsp  Crushed Red Pepper
1 tsp  Dried Chives
1 tsp  Paprika
1 tsp  Black Pepper
1 tsp  Nutmeg
1 tsp  Ground Ginger
1/2 tsp  Dried Thyme
1/2 tsp  Ground Cinnamon
1/2 tsp  Ground Cloves
2 lb  Chicken Breasts, boneless and skinless, cut into 1-inch cubes
2 tsp  Olive Oil
Veggies/fruit of your choice - Red Onion, Green Pepper, Jalapenos, Fresh Pineapple - cut into 1-inch pieces

Combine all ingredients in a small bowl.  Sprinkle about 2 TB Seasoning Mix onto chicken pieces along with the olive oil and toss to evenly coat.  Add a bit more of the rub, if needed, and refrigerate for at least 2 hours for best flavor.

 

Thread chicken pieces onto kabob skewers alternating with the veggies and pineapple.  Grill over medium-high heat (about 450 degrees) for a total of 12 - 15 minutes, turning 1/4 turn every 3 - 4 minutes.  During the last few minutes of cooking time, drizzle or brush the kabobs with pineapple juice.

Red Pepper-Lime Chicken Kabobs

Ok, so we have back to back Kabob recipes this week, each with it's own distinct flavor.  There are several reasons these make a great summer dinner.  Prep time is only about 10 minutes, cooking time is another 10 minutes (or less), and it keeps the kitchen cool on a hot summer night!

Enjoy this simple and healthy dinner with a couple of basic sides like veggies and mashed sweet potatoes.

2 tsp  Olive Oil
1 tsp Red Pepper Flakes
4 Cloves Garlic, minced
4 oz  Lime Juice
4 Chicken Breasts, boneless and skinless, cut into 1- 1/2-inch cubes

Combine olive oil, red pepper, garlic and lime juice in shallow bowl. Add chicken to marinade. Cover and refrigerate 4-6 hours.

Using metal skewers, place 6 - 8 cubes of chicken on each kabob.  Heat grill to medium, and grill until chicken is evenly browned, turning skewers several times.

** Note: This recipe is also great using flank steak. Slice into 1" cubes, cutting against the grain. Marinate beef and chicken in seperate bowls. Cook beef 4-5 minutes each side.

Mango-Habanero Chicken Kabobs

The Habanero Chili Pepper is one of the most intense peppers on the Scoville Scale, with a rating of around 100,000 to 350,000 units.  If you compare this rating to that of a Bell Pepper with zero units, an Anaheim Chili around 500-700 units, and a Tabasco pepper around 30,000 units, the Habanero carries a huge punch of heat in a very small package.  The peppers are usually only about an inch long and are most often orange or red and can be found in most markets.  For the most flavor from this slightly citrus-flavored pepper, but a little less intense heat, use the outside of the pepper and discard the seeds. 

In this recipe, when you combine the spicy Habanero with the sweetness of a Mango, you get an amazing flavor combo that can be used on chicken, pork, shrimp or tuna steaks.


4  Large Mangoes

1  Habanero Pepper, fully ripe

1/2 cup  Lime Juice

3-inch Piece of Ginger, grated

1/4 - 1/2 cup  Sugar

1 - 2 cups  Water

4 Chicken Breasts, boneless and skinless, cut into 1-1/2 inch cubes

Salt and Pepper

Prepare Sauce in Advance:  Remove stem from the habanero and add the whole pepper to a food processor.  Remove the pit from each mango and add the flesh to the food processor. Blend until smooth.

In a medium saucepan, over low heat, combine the lime juice, ginger, 1/4 cup sugar and 1 cup water.  Continue to stir over low heat until completely blended.

Bring the mixture to a low boil and allow the sauce to thicken, about 30 minutes.  Taste the sauce and adjust the sweetness as needed.  The sauce should be a bit sweet but the pepper flavor should come thru also.  If you prefer a thinner sauce, add a bit more water, just a teaspoon at a time, until the  desired thinkness is reached.

Refrigerate overnight and use as a marinade on chicken, pork or even shrimp or serve as a dipping sauce on the side.

When ready to grill kabobs, skewer 6 - 8 pieces of chicken onto metal skewers.  Lightly coat each kabob with mango sauce and grill over medium heat.  Turn several times adding a light coating of sauce with each turn. Serve with sweet potato fries and a side of extra sauce.