Archive for the 'Chicken' Category

21
Jan
10

Fried Chicken, Mashed Potatoes, Creamed Corn ~ served on Corelle, in a 3-point Landing, of course!

By msbutterton 6 Comments
Categories: Chicken, Comfort food, Potatoes and Side dish
Tags: , , , , , , ,

:)

This is one of those weeks when only comfort food will do!  We are experiencing torrential rains here in LA.  The cold and blustery weather makes you want to snuggle up with a big bowl of chili, or a hot cup of cocoa, or in Hubby’s case – Fried Chicken, Mashed Potatoes and Creamed Corn.

Another simple recipe here today – but sometimes simple and hearty are just what the doctor ordered on a cold rainy day, like today!

My recipe for Fried Chicken has its roots in Arkansas, where my mom, Betty Lou grew up.  I think I’ve mentioned in earlier posts that Mom was raised on a farm and moved to California as a teen.  While growing up on the farm, Mom witnessed first-hand how chickens were raised and “prepared” for the dinner table, therefore Mom didn’t eat chicken, but we all loved it, so she used to make it for my dad, brother and me – she just took a pass on eating it and opted instead for the side dishes!

I’ve made a couple changes to Mom’s Fried Chicken recipe over the years.  She used to soak the chicken in onions, garlic salt and buttermilk overnight. It’s actually juicier prepared that way, but I usually don’t plan on making fried chicken that far in advance. I sprinkle Kosher salt over the chicken and let it rest for an hour instead – creating a mini-brine effect.

Also, a few years ago I  started using Rice flour for frying foods like tempura, fish and onions rings.  Rice flour has such a light and crispy quality, I thought it would be perfect for my Fried Chicken coating.  It really does make a difference.  If your local market doesn’t carry Rice flour, (as mine doesn’t) you can always find it at Asian Grocery stores.

And like all the comfort foods I make at home, I serve my fried chicken, mashed potatoes and creamed corn on my Corelle dishes, in a “3-point Landing” – just the way God intended!

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Buttermilk Fried Chicken, Mashed Potatoes and Creamed Corn

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Buttermilk Fried Chicken — with Rice flour

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2 Whole Chickens, cut into pieces – Organic if possible
1/4-1/2 cup Kosher Salt
1 cup all-purpose flour
1 cup rice flour
3 eggs
1 1/2 cups Buttermilk
1/2 teaspoon garlic powder
a dash of Cayenne pepper
Salt and  pepper, to taste

1 quart Canola or Peanut oil –for frying
4 tablespoon butter — for frying

1-2 Brown paper bags, for draining the cooked chicken (it can stick to paper towels and lose its flavor)

Preheat oven to 250 degrees

In a large bowl, or cookie sheet, coat the chicken pieces with the Kosher Salt. Cover and refrigerate for 1 hour.  Remove chicken from the refrigerator, rinse the chicken well and pat dry with paper towels

In a shallow bowl, mix the all-purpose flour, rice flour, garlic powder, cayenne and salt and pepper. (I go pretty heavy on the salt)

In a separate bowl, beat the eggs.  Whisk in the buttermilk.

Working in shifts, dredge the chicken pieces in the flour mixture, then the buttermilk/egg mixture — then coat again thoroughly in the flour mixture. Set aside.

Using a large skillet (I prefer a cast-iron skillet for fried chicken), heat the oil and butter until hot (about 350 degrees)  but not smoking.  Place the coated chicken pieces in the pan. Fry the chicken in the oil for 5 minutes on each side.

Lower the heat and cook for 30-35 minutes, turning often. When the chicken is golden brown and crispy, remove from the pan and drain on the brown paper bag. Place the cooked chicken on a cookie sheet and set it in the oven to keep warm, until all the chicken is cooked and ready to serve.

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Mashed Potatoes


1 1/2 lbs Yukon gold potatoes, peeled and quartered
1/4 cup whole milk, heated (more if necessary)
4 tablespoons butter
Salt and pepper, to taste

In a large stockpot, add the potatoes and cover them with cold water.  Bring them to a boil, then reduce the heat to a slow boil for 15-20 minutes.  If you stick a fork in one and it splits easily, they’re done.

Drain the potatoes in a colander. In a small saucepan, scald the milk — add the butter, salt and pepper and remove from the heat.

Place the “paddle” attachment on your standing mixer (or use a deep bowl with a hand-held-mixer).  Add the drained potatoes and pulse until the potatoes are somewhat blended.  Slowly add the milk mixture.  Increase the speed to high and whip the potatoes until you achieve your desired consistency, adding more salt and pepper, to taste.

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Creamed Corn

4 cups frozen white corn, thawed
4 tablespoons butter, divided
1/2 teaspoon granulated sugar
2 cups heavy cream
1-1 1/2 tablespoons cornstarch
2 tablespoons scallions, sliced
Kosher salt and pepper, to taste

In a deep skillet or saucepan, melt 2 tablespoons butter.  Add the corn and sugar and sauté until the corn is light, golden brown.

In a bowl or jar, thoroughly combine the cream and cornstarch.  Add to the corn and cook over low heat for 5-6 minutes.  Add more cream if necessary.

Use an immersion blender to blend the corn — but not entirely.  Whisk in the remaining 2 tablespoons butter to give the corn a creamy finish.  Add the scallions and serve immediately.


:)

14
Jan
10

Coconut Chicken and Vegetable Curry

By msbutterton 1 Comment
Categories: Chicken, Main Course and Thai
Tags: , , , , , , , ,

My recipe for Chicken and Vegetable Curry varies, depending on what veggies are in the fridge that night.  This recipe consists of what was in my fridge last night!

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Coconut Chicken Curry

(serves 4)

3 Tablespoons Ghee or butter
1/2 onion, sliced
2 garlic cloves, minced
1 teaspoon fresh ginger, peeled and finely chopped
2 scallions, sliced
3 carrots, thickly sliced
1/2 red pepper, sliced
1 13.5-ounce can unsweetened Coconut milk
2 teaspoons Turmeric
2 tablespoons green Curry paste
5-ounces water
5 broccoli spears, halved
2 Yukon gold potatoes, quartered
1/2 cup cabbage, sliced
1 boneless, skinless chicken breast, trimmed and cut in sections
1/2 teaspoon red pepper flakes
2 tablespoons brown sugar
1 teaspoon Garam Masala
1/2 cup Plain Greek yogurt
1/4 cup Bamboo shoots
12 fresh pea pods, trimmed
1/4 fresh cilantro

Steamed Brown rice

Prepare the Brown rice, according to package directions.

In large skillet, over medium heat, sauté the onion, garlic, ginger, scallions, carrots and red pepper in butter or Ghee. Add the Coconut milk, Turmeric, Curry paste, water, broccoli, potatoes, cabbage and chicken.  Stir well.  Add the red pepper flakes, brown sugar and Garam Masala.  Cover the skillet with lid, reduce heat to low and simmer for 35-40 minutes.  Stir in the yogurt, pea pods, Bamboo shoots and cilantro, continue to cook for another 10 minutes.  Serve over brown rice.  Top with more sliced scallions and chopped cilantro.

Cheers!

:)

04
Jan
10

Chicken and Goat cheese Raviolis with Lemon Basil sauce

By msbutterton 10 Comments
Categories: Cheese, Chicken, Cream Sauce, Italian Yummies and Pasta & Noodles
Tags: , , , , , , , , , , ,

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I came up with the recipe for these raviolis after tasting one of my favorite cream sauces, that I did not invent.  Years ago, for my birthday, a friend gave me one of my favorite cookbooks, Alfred Portale’s “Gotham.” It contains recipes from the NYC restaurant, Gotham, including one for a cream sauce that features lemon, lemon zest and herbs, that is to die for!  It’s easy, takes just minutes to prepare and is perfect not only with pasta dishes, but also goes great over fish and chicken.

I’m always experimenting with different ravioli recipes – if you follow my blog, you know that I love making fresh pasta!  If you have a food processor and a Pasta Maker, (or a Kitchenaid Stand Mixer and its Pasta Attachment) it’s very easy to make.  If you don’t have the appliances or the time to make the pasta dough from scratch, you can substitute Wonton wrappers from your local market.

Whenever anyone asks what my favorite cookbooks are, “Gotham,” by Alfred Portale is always included on my list!  It’s a beautiful book, filled with tantalizing recipes, engaging stories and tips by the author and stunning photographs.  Here’s a link so you can peruse and purchase, if you like what you see.

http://www.amazon.com/Alfred-Portales-Gotham-Grill-Cookbook/dp/0385482108

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Chicken and Goat Cheese Raviolis

(this recipe is enough for 4 people with extra raviolis to freeze for next time)

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Pasta Dough


1 cup all-purpose flour
1/2 Cup Semolina Flour
2 eggs
2-3 tablespoons cold water
1/4 teaspoon salt

1 lightly beaten egg for assembling the raviolis

Add all the ingredients in your food processor and pulse/blend until it becomes a firm ball ( about 20 seconds) – you might have to add a few drops of water, but not too much – you don’t want the dough to be sticky.  Remove from the food processor, form into a ball and place it on a floured cutting board or counter.  Place a large bowl over the dough and let it rest for an hour.  If you don’t use the dough right away, you can cover it in plastic wrap and refrigerate it until you’re ready to use it.

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Chicken and Goat Cheese Filling

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1 lb ground chicken
1/4 cup Extra Virgin Olive oil
3-4 ounces Goat cheese, softened
1 garlic clove, minced
1/2 cup red pepper, finely chopped
1/3 cup Pignoli nuts
3 scallions, chopped
1 large egg, beaten
salt and pepper, to taste

In a medium skillet, use half the Olive oil and saute the scallions, red pepper and garlic until tender.   In a separate skillet, use the rest of the Olive oil and cook the ground chicken over medium heat, until brown. Add the Goat cheese and stir until the cheese is melted. Remove from heat to cool slightly.  Stir in the beaten egg.  Add the mixture to your food processor and mix for approximately 1 minute.  Add the chicken/cheese mixture to the sautéed veggies along with the salt and pepper and mix together well.  Refrigerate until you’re ready to assemble the raviolis.

Insert  the “pasta sheet roller” on your Kitchenaid.  Set the dial on the end of the attachment to the “widest” option.  Divide the dough into 4 pieces. Turn the mixer on to a medium low-speed. Take a piece and run it through the “roller” a couple times.  Turn the dial to the next “thinnest” width and roll the dough through 2-3 times.  Repeat until you run the dough through the “thinnest” setting.

Work in stages, rolling out 2 sheets at a time so you can prepare the raviolis, then come back and make 2 more sheets

Lightly dust with flour, a clean kitchen counter or other long surface.  Lay 1 sheet of the rolled dough on the counter.  Place 1 heaping tablespoon of the chicken/goat cheese mixture on top and repeat, about 2 inches apart. (see pics) With a pastry brush, brush the beaten egg on the dough, around the chicken mounds.

Place the second layer of rolled dough on top and stretch it gently over and around the chicken to seal and to push out any air bubbles.  Press a ravioli cutter over the sections to seal the raviolis.  Place them on a parchment-lined cookie sheet until ready to cook.

In a non-stick skillet, over a medium flame, heat the butter and Olive oil. Toss in 6-7 ravioli and brown on both sides.  Add 3-4 tablespoons of warm water, cover the pan with a fitted lid to allow the raviolis to “steam”.  Do this for approximately 1 minute, tossing occasionally.  I prefer this method of cooking raviolis, rather than just boiling them.  Serve immediately with the Lemon Basil sauce.

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Alfred Portale’s Lemon Basil Sauce — from the Gotham Cookbook

1/2 cup heavy cream
8 tablespoons (1 stick) unsalted butter, cut into pieces
2 tablespoons fresh lemon juice, plus more if needed
1 small garlic clove, finely minced
Coarse salt, freshly ground white pepper and cayenne, to taste
3 tablespoons chopped fresh basil, plus whole fresh leaves, for garnish
2 tablespoon finely minced fresh chives

In a medium saucepan, bring the cream to a boil over medium-high heat.  Cook until slightly thickened, about 5 minutes.  Remove from the heat and whisk in the butter, 1 tablespoon at a time, to make a creamy sauce.  Whisk in the lemon juice and garlic.  Taste and season with salt, white pepper and cayenne.

Add the basil, chives and stir. Taste to check the sauce for an authoritative tang — season with more lemon juice, salt, white pepper and cayenne, as needed.

For my raviolis, I garnished also with toasted pignoli nuts.

Cheers!

:)

20
Dec
09

Pollo alla Milanese (Chicken Milanese)

By msbutterton 5 Comments
Categories: Chicken, Italian Yummies and Main Course
Tags: , , , , ,

It’s the week before Christmas and in between all of our holiday shopping and festivities,  I’m preparing meals that are easy and fast!  Like the Lentil Soup recipe I shared last week, my recipe for Chicken Milanese is probably not very different from everyone else’s – but I thought I’d share it with you today – because the recipe AND the post are equally simple.

Now I gotta get out there and get some more Christmas shopping done, so I can get home in time to watch the Eagles v 49ers game!  (GO EAGLES!) Have a great day all!

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Pollo alla  Milanese

(Chicken Milanese)


4 boneless, skinless chicken cutlets
2 large eggs, beaten
1/4 cup flour
1 1/2 cups plain bread crumbs
3/4 cup Parmesan cheese, grated
Salt and pepper to taste

1/2 cup Vegetable
1/2 cup Olive Oil for frying

1 lemon cut in lengthwise wedges for serving

Preheat oven to 200 degrees

Beat the eggs in a shallow dish or pan.  Mix the breadcrumbs, flour, Parmesan cheese, salt and pepper in a shallow dish, set aside.

Cut a long sheet of plastic wrap and lay it on the counter.  Place a chicken breast on top and fold the other half of the wrap over it.  With a mallet, pound the breasts until they are thin – about 1/4 inch.  Heat the Vegetable and Olive oil to medium high.

In a large, nonstick skillet, over medium heat, heat the Vegetable/Olive oil.  Place each cutlet into the egg mixture, then coat them thoroughly in the breadcrumb/Parmesan mixture. Add the chicken cutlets to the oil and cook until golden brown, about 4 to 5 minutes on each side. Don’t over crowd the pan. When the cutlets are cooked, place them on a cookie sheet and keep them warm in the oven, until all the cutlets are cooked.  Serve with plenty of lemon wedges  Cheers!

My favorite way to serve Chicken Milanese is “Family Style” with a “Tricolore” salad, tossed in Olive oil and Balsamic vinegar, topped with freshly shaved Parmesan!

:)

22
Nov
09

Chicken Pot Pie in a Cazuela for Sunday dinner?

By msbutterton 4 Comments
Categories: Chicken, Comfort food, Main Course, My favorite things, Puff Pastry, Restaurants and Specialty Shops
Tags: , , , , , , , , , , , ,

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Remember last week, when I posted another one of my “favorite things”, “La Tienda?“  I wrote in my blog that the reason I found them, was because I was looking to buy some cazuelas.

About two years ago, I was watching a Martha Stewart episode, where guest chef, John DeLucie demonstrated how to make his version of Chicken Pot Pie.  He said they served them in cazuelas at the  The Waverly Inn, where he is the chef and co-owner.

I had seen these pretty terra cotta dishes many times in my travels and in restaurants, but never thought about buying them and I never would have thought about serving Chicken Pot Pie in them.  But they looked perfect for a “rustic” meal, like Chicken Pot Pie!  Anyway, I found them on latienda.com and that’s when my online love affair with La Tienda began!  I use my cazuelas all the time – They’re great for Italian, French, Spanish and Mexican dinners and side dishes.

When I received my first shipment of cazuelas, I decided to incorporate Chef DeLucie’s Chicken Pot Pie recipe with mine.  I like to use diced potatoes in mine (he doesn’t) and I had never added Tabasco and Worcestershire sauces to my Chicken Pot Pie.  I learned that they make ALL the difference!  I never make a Chicken Pot Pie without Worcestershire or Tabasco anymore!  As a matter of fact, I pretty much go to John Delucie’s recipe whenever I make them.  Whoda thunk?….a renowned chef making a better Chicken Pot Pie than mine?

Here is Chef John Delucie’s recipe for Chicken Pot Pie.  I did a couple things differently here with mine – first, my local market was out of cremini mushrooms, so I used Baby Bellas and only used chicken breast (no thigh meat), which I bake in advance, rather than boiling.  I also made this Chicken Pot Pie without potatoes, but missed them terribly!

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CHICKEN POT PIE

4 boneless, skinless chicken breast halves
4 boneless, skinless chicken thighs
1 medium onion, coarsely chopped
2 ribs celery, cut crosswise into 1-inch pieces
3 carrots, coarsely chopped
Coarse salt and freshly ground pepper
4 sprigs fresh thyme
2 cloves garlic, crushed
1 cup baby carrots
1 cup frozen green peas
1 cup fresh or frozen pearl onions
4 tablespoons plus 1 teaspoon unsalted butter
2 1/2 cups cremini mushrooms, trimmed and cut into quarters
4 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 teaspoon hot sauce, such as Tabasco
1 1/2 teaspoons Worcestershire sauce
2 sheets frozen puff pastry
1 large egg, beaten

Preheat oven to 425 degrees.

Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside.

Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30 seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside.

Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool.

Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside.

In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.

Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry.

Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.

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10
Nov
09

Asian Chicken & Veggies in Lettuce Cups

By msbutterton 2 Comments
Categories: Appetizers and Chicken
Tags: , , , , , ,

scoop chicken in the lettuce cups

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It really isn’t ALL butter and cream here in my house.  I like keeping these “chicken cups” on hand in the fridge.  They make a great “meal on the go” when we’re off to play tennis and want a quick shot of protein!

I keep one refrigerator storage container filled with the lettuce leaves and another, with the cooked ground chicken and veggies. They’re delicious, lo-cal, and fast!

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1 head Butter or Boston lettuce – washed and dried
1 pound ground chicken (breast meat)
3 tablespoons Sesame oil
1 large carrot, julienned
1/2 red pepper, chopped
2 scallions, sliced
1/2 cup water chestnuts, chopped
3/4 cup cilantro, coarsely chopped
1 garlic clove, minced

Prepare Hoisin sauce mixture:

3 tablespoons Hoisin sauce
1 tablespoon cornstarch
1 1/2 cups water (more if needed)

Whisk together until well combined and set aside

Prepare the chicken and veggies

In a deep skillet, cook the ground chicken, until golden brown (I use a hand-held potato masher to break up the chicken)  In a separate skillet, saute the carrot, red pepper, scallions and garlic in the Sesame oil.  When the veggies are tender, add them to the cooked chicken and combine well.  Add the Hoisin sauce mixture and mix well.

Just before serving, add the chopped water chestnuts and cilantro.  Scoop the chicken/veggie mixture in the lettuce cups.  Cheers!

scoop chicken in the lettuce cups

04
Nov
09

Is it a soup? Is it a meal? It’s the “soup that eats like a meal”!

By msbutterton 4 Comments
Categories: Chicken, Main Course and Soups & Salads
Tags: , , , , , ,

butternut squash soup

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It was just last week I wrote that it finally got “chilly” in LA, right?  Well, I was wrong!

Shortly after I wrote that and posted my recipe for Turkey Chili, the mercury climbed into the 90s yet AGAIN.  I know it’s not really “soup” weather here, but the Butternut Squash has been beckoning me in the produce aisle, and I can wait no longer!

I made this yesterday — it’s one of my favorite soups, Butternut Squash.  I serve it with a dollop of mashed potatoes in the middle of a deep bowl, surround it with Butternut Squash Soup, then top with grilled chicken slices and lots of whole roasted garlic cloves.

I’m assuming you all have your own favorite recipes for mashed potatoes and grilled chicken, so I won’t post mine, which are probably similar to yours.

This dish is all you need for dinner….or eliminate the potatoes, garlic and chicken and it’s great on it’s own, as a first course.


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Butternut Squash Soup

This will serve 4


1 large Butternut Squash (in the pics I used 2 – I have another meal planned for the other 2)
2 cloves garlic, sliced
4 tablespoons Olive oil
2 tablespoons dried rosemary or a small stalk of fresh, lightly chopped
Water
Salt and pepper to taste

Sour cream for garnish

Preheat oven to 375 degrees

Cut the Butternut Squash in half, lengthwise.  Place on a roasting rack in a large Roasting pan.  Pour 1 cup of water in the bottom of the pan. Cover with a lid and cook for 60-80 minutes.  Remove from the oven and let  the squash cool, before handling.

While the squash is cooling, saute the garlic and rosemary in the olive oil – then let it rest, so the flavors infuse in the oil.

With a large spoon, remove the seeds.  Scoop out the “meat” of the squash into a food processor and blend thoroughly.  With a fine strainer, pour the infused oil in with squash and continue to puree, until completely smooth.

Pour the pureed squash into a large stockpot and add water to thin it out.  Add a cup or two — depending on how thick you desire the soup to be.  Cook it for 20-30 minutes – until piping hot!

To roast the garlic:

Place whole, peeled garlic in an oven-proof skillet or pan with a little Olive oil and place in the oven (while you’re roasting the Butternut Squash) uncovered, for about 30 minutes.  Flip them over about 15 minutes into roasting them. Remove from oven and let them cool.

Cheers!!!

butternut squash soup

02
Nov
09

Moroccan-ish Lemon, Butter Cornish Game Hens

By msbutterton 2 Comments
Categories: Chicken and Main Course
Tags: , , , , , , ,

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Moroccan-ish Cornish Game Hens


2 Cornish Game Hens, cleaned with insides removed
1 stick of butter, melted  PLUS 4 tablespoons butter, softened to coat the hens
1 Red pepper, sliced
1 Yellow pepper, sliced
2 cloves garlic, chopped
2 lemons, sliced
1/4 cup Olive oil
3 cups dry, white wine
1 cup honey
2 tablespoons ground Turmeric
Salt and pepper to taste

1 large Roasting Pan with Roasting Rack

I like to serve this with couscous

Preheat oven to 400 degrees

Slice and chop all the veggies and lemon in advance.  Fill the bottom of a large Roasting pan with all of the ingredients, EXCEPT the 2 tablespoons softened butter and the Cornish Game hens.

Place the roasting rack on top of the peppers, lemons, etc and prepare the hens.

Clean and pat the hens dry and rub 2 tablespoons each of the softened butter over them.  Sprinkle with salt and fresh cracked pepper.  Place the hens on the Roasting Rack and cover the pan with a loose “tent” of aluminum foil and bake in the oven for one hour, basting a couple times during the hour.  After one hour, remove the foil and continue to bake for another 30 minutes, until the skin is golden brown.   Remove the hens to a tray or cookie sheet to rest for ten minutes.

After you’ve removed the hens and roasting rack from the roasting pan, you may want to place the pan on the stove top and continue to cook the sauce, over medium heat, until it has thickened a little. Or, if it’s too thin, you may want to add a little more white wine.

I like to serve this in a deep bowl – you’ll have a delicious, bright yellow, (courtesy of the Turmeric) lemon, butter sauce, that’s perfect to pour over the hens and couscous. We even eat the lemons – rind and all.  Cheers!

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A brief note about Turmeric, in case you didn’t know…..I just learned a couple years ago that Turmeric, in addition to being used for cooking, is used medicinally, to aid in the treatment of MANY health related issues.

My little dog Roxy was battling cancer in her leg and we took her to a Homeopathic Vet, who recommended, among other things, giving her Turmeric supplements.  She explained that taking Turmeric is beneficial in the treatment of lots of different health conditions, from cancer to Alzheimer’s disease, and she recommended that we give it to Roxy.

I started reading up on Turmeric and learned of its many healing properties.  I asked my doctor and he concurred, so I decided to start taking Turmeric supplements, as well.  NOT from the “spice aisle” though – you can buy it at Whole Foods or most health food stores usually in capsule form.

I’ve included a couple links, in case you want to learn more about Turmeric:

http://www.healthdiaries.com/eatthis/20-health-benefits-of-turmeric.html

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=78

http://www.psa-rising.com/eatingwell/turmeric.htm

:)

23
Oct
09

Remembering fondly – Mom and Pop, the 60s, and my favorite meal….Rosemary Chicken

By msbutterton 7 Comments
Categories: Chicken, Comfort food, Main Course and Sauces
Tags: , , , , , , , , , , ,

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Rosemary Chicken

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I remember as a kid, my mom, Betty Lou, constantly thumbing through Better Homes and Gardens magazines and her red and white, hard copy, Betty Crocker “Picture” Cookbook, searching for recipes to impress and nourish her family.  Gotta tell you, there were lots of dinner-time experiments that left me unimpressed.  I clearly remember meals that consisted of Salmon-loaf (canned salmon) and scalloped potatoes, or Spam and scalloped potatoes, or tuna medallions (again, canned) with scalloped potatoes – you see the theme here?

Mom would use any “meat” from a can and dress it up with scalloped potatoes and they were ALWAYS accompanied by a canned vegetable!  I remember canned “french” string beans, canned creamed corn, canned peas….OH, and does anyone remember “canned stewed tomatoes?”  God I hated those – my mom used to doctor them with fresh, Wonder Bread, bread crumbs and lots of salt and pepper – they were dreadful!  It wasn’t until I got married and moved out on my own, that I made my first acquaintance with fresh produce.  Back then, fresh veggies were cheaper than canned vegetables and all I could afford.

God bless my mom – it is how all the young moms were cooking in those days – it was the era.  Everything was about convenience back then – making housewives’ duties more stream-lined!  Canned veggies and frozen dinners – with Mac and Cheese and  Salisbury Steak?  I’m sorry, but WTF IS Salisbury Steak, anyway? I have no idea, but I know I ate a lot of it as a kid.

If you’re a fan of “Mad Men,” my mom, Betty Lou, WAS Betty Draper! Right down to the smoking and drinking during pregnancy.  I was always tiny and problematically skinny as a kid, so mom used to force-feed me milkshakes and Ovaltine, DAILY, to “put some meat on my bones”  It wasn’t until I was an adult and learned about the consequences of smoking during pregnancy and of second-hand smoke, that I realized maybe I wasn’t so much a “sickly” child, as much as I was a result of being around all that smokin’ and drinkin’….ya think?

Mom was a “Pall-Mall” smoker….and Dad was a Tareyton, “I’d rather fight than switch” smoker

Trust me when I tell you, I’m not taking my parents to task in blogworld – I LOVE and miss them dearly…….I’m just painting a picture for you of life in the 60s – a world of Iceberg Lettuce Salads, Underwood Deviled Ham Sandwiches, Jello 1-2-3 and relish platters every night at Martini Hour!

Anywayyyyy….one night, Mom served us a new meal she was experimenting with, from one of the aforementioned publications – Rosemary Chicken. I remember to this day how stunned and delighted I was when I tasted my first bite! If I had to describe it today, I’d say it’s a “tangier” version of Chicken Cacciatore with it’s main ingredient being……..(gulp)…………Ketchup!  It was dee-licious!  From then on, every time Mom asked “who wants Salmon-Loaf?” my Dad, brother and I would scream – “NO….Rosemary Chicken”!!!  It was my favorite childhood dinner and when I became a bride and moved out on my own, it became my “Signature Dinner Party” meal….and as my kids grew up, it became one of their favorites! (besides “Taco Night”)

I made it the other night and my husband went nuts when he ate it.  He raced to the kitchen the next afternoon to re-heat a plate for lunch.

Don’t be swayed when you see the ingredients – they’re simple and scary, I know – but if you allow it to cook for at least an hour, it will reduce to a rich, dark tangy sauce, that is exceptional.  I’ve made this for guests many times, who LOVE it . When I tell them it’s made with Ketchup and Vinegar, they’re always shocked!

Also….”Chicken breasts are always the best”…….except here! Thighs and Legs are what I recommend.  AND – serve it with mashed potatoes, with a “well” scooped out of the middle to pour in a heaping ladle-full of sauce!  This is “comfort food” at it’s best!

I haven’t changed anything about the original recipe, except the original called for Garlic salt, which I replaced with fresh.

Cheers and God Bless my Mom and Dad!!!

:)

:)

Rosemary Chicken

2 pounds organic chicken thighs and legs
1 large onion, thickly sliced
1 1/2 cups ketchup
2/3 cup white, or apple cider vinegar
1/2 stick  butter
1/4 cup Extra Virgin Olive oil
2 cloves garlic, minced
1 teaspoon fresh or dried rosemary
Kosher salt, and fresh ground pepper, to taste

Measurement Converter:

http://www.convert-me.com/en/convert/cooking

Heat a large deep skillet to medium high.  Pour the Olive oil in, spread it around and place all the chicken pieces in evenly.  Brown well on each side, approximately 5-7 minutes each side.  When both sides are golden brown, place the onion slices on top.

In a separate saucepan, melt the butter.  Add the garlic and lightly sauté.  Add the ketchup, vinegar, rosemary and salt and pepper and cook for one minute.

Pour the sauce over the chicken and cover.  Simmer on low for at least an hour.  Check on the chicken a couple times and turn it over.  If the sauce gets too thick, add water.    After an hour or so, the meat should fall of the bone and the sauce should be a thick, deep, reddish brown.  I always serve this with mashed potatoes – with a “well” scooped out so you can fill it with the sauce and I never get fancy trying to plate it – the simple Three-Point Landing is perfect for this nostalgic meal!  Cheers!

:)

Rosemary Chicken

05
Oct
09

Penne with grilled chicken and gorgonzola “alfredo” sauce

By msbutterton 3 Comments
Categories: Chicken, Cream Sauce, Main Course and Pasta & Noodles
Tags: , , , , , , , , ,

 

 

 

 

 

 

:P

This creamy pasta dish is one of my blue-cheese hatin’ husband’s FAVORITES!!  Go figure

Penne with chicken and Gorgonzola Sauce:

.

.

1 1/2 pints heavy whipping cream
1/2 stick butter
5 ounces Gorgonzola cheese – broken into pieces
1/4 cup grated Parmesan cheese
1 clove garlic, pressed – or minced if you don’t have a garlic press
salt and fresh ground pepper – to taste
1/2 pound boneless chicken breast cutlets
1 /2 cup toasted pignoli nuts
1/4 Italian parsley, chopped
1 pound Penne Rigate pasta – Imported from Italy, whenever possible

Cook or grill the chicken cutlets, 4-5 minutes on each side, over medium heat.  Remove from heat and let them cool.  Slice the cutlets on a cutting board to 1″ wide pieces.  Set aside.

Toast the pignoli nuts in a small skillet over medium-low heat, just until golden brown, tossing frequently.

Melt the butter and cream over medium in a large saucepan or deep skillet.  Add the Gorgonzola and parmesan and continue cooking until thick. Add the salt and pepper, to taste

Bring a large pot of heavily salted water to a boil over high heat. Add the penne and cook, stirring occasionally, about 8 to 10 minutes or until “al dente” – firm to the bite.  Pour the pasta into a colander and drain.  Return the penne to the large pot and scoop a ladle full of the sauce into the past and stir thoroughly to coat, then add the sliced chicken to the sauce and stir.

To serve: Place a ladle full of the penne into a pasta bowl or plate and pour the sauce over.  Sprinkle the pignoli nuts and parsley on top.  Cheers  :)


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