Posts Tagged ‘chicken recipe

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: , , , , , , , , , , ,

:)

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.

:)

:)

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!

:)

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: , , , , , , , , , , , ,

:)

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.

:)

03
Nov
09

Chris Kane’s “Rattlesnake Steak” served with “Rattlesnake Chips”…..”that’s how you get that Rattlesnake Smile”

By msbutterton 18 Comments
Categories: Entrées, Main Course and Side dish
Tags: , , , , , , , , , , ,

:)

Today, I’m posting a recipe from actor/singer/musician, Christian Kane.  I’ve known Chris for several years now and I can tell you that he’s a passionate artist and cook.

The first time I met Chris, he arrived at my son’s Cinco de Mayo party with a homemade dessert in hand. The girls just loved that and before I knew it, one of MY girlfriends began flirting with him – I had to gently reprimand her, with a punch to the arm – Oy….cougars!!!

A few weeks ago, we hosted “Taco and Perudo night,” here at the house and my son and several friends came, including Chris.  I was telling him about my new blog and he started telling me about his recipe for “Rattlesnake Steak with Rattlesnake Chips” – one of his favorites!  He described it in detail and it sounded so good, I wanted to make it right then.  I asked him for permission to post it on my blog and he graciously said – “absolutely”!

I made the steaks and chips for dinner last weekend and they were unbelievably delicious.  The chips were so good, my husband asked me to make more!

I don’t know if any of you remember my previous writings, but my husband doesn’t like blue cheese at all so I stuffed his filet with only the bacon and onions.  Mine, however, was stuffed with as much Roquefort as I could fit in – It was divine – and the “Rattlesnake Chips” are soooooo good – “bet you can’t eat just one.”

I improvised a bit here, but if you want to see Christian’s recipe in Country Weekly, here’s the link:

http://www.countryweekly.com/steak/cooking/86

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Thanks, Chris!

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:)

Rattlesnake Steak for 2

2 beef tenderloin filets (filet mignon) (Chris uses large filets – I used petite filet mignons)
3-4 ounces blue cheese or Roquefort, crumbled
4 scallions (green onions) sliced
2 jalapeño peppers, chopped
5-6 slices bacon, fried and crumbled
garlic salt
1 tbsp. soy sauce
2 tbsp. balsamic vinegar
2 tbsp. Worcestershire sauce

Olive oil for searing the meat

Preheat oven to 400 degrees

Cut a deep pocket, lengthwise, on the side of each filet mignon, careful not to cut through the filet.   Stuff equal amounts of the Roquefort cheese, onion slices, jalapeño and bacon inside each filet.  Season with Kosher salt, garlic salt and freshly ground black pepper.  Heat a heavy, oven-proof skillet over high heat.  When the pan is very hot, add the olive oil and swirl around to coat the pan.  Place the filets in and sear each side for about 2 minutes.  When each side is seared, place the skillet in the preheated oven and cook for approximately 6-8 minutes – depending how rare you prefer the meat.

Remove from the oven and let the filets rest for 3-4 minutes – at this point, some of the cheese may have melted out of the “pockets,” if you want more, now’s the time to stuff a little back in.  It will melt from the heat, but not entirely. Add soy sauce, vinegar and Worcestershire to the hot pan and render until thick. Remove from heat. Chop some additional green  onions for garnishing.

Place filets on a plate, add the bites to the side. Drizzle reduction sauce over the steaks, and sprinkle green onions and a hint of blue cheese crumbles over the plate

Rattlesnake Chips

2 Russet Potatoes, sliced “paper-thin” on a “bias” – preferably with the thinnest setting of a mandolin
2 jalapeño peppers, thinly sliced
Salt
Canola oil for frying

Set the temperature of the Deep Fryer to 375 degrees.

Slice the potatoes and jalapeño peppers.  Place a slice of potato on a clean working surface and put a slice of jalapeño on it.  Place the second slice on top and press the edges.  The starch from the thinly sliced potato will create a stickiness that will bind them.  Assemble several at a time.  When the oil reaches 375 degrees, drop 3-4 of the “chips” in at once – don’t overcrowd.  Fry the chips, turning occasionally for about 2-3 minutes – or until golden brown.  Remove them and drain on paper towels.  Season to taste with salt.   Cheers!

:)

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: , , , , , , , , , , ,

:)

Rosemary Chicken

:)

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

29
Sep
09

Don’t be a chicken! You CAN learn how to make “Pollo Rollatini”

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

:P

Pollo Rollatini:

2 chicken breasts
4 slices prosciutto
3 cups spinach, cleaned and lightly steamed
1/2 shredded Gruyere cheese
Olive oil for browning the chicken

Sauce:

1/2 Cup extra virgin olive oil
1/2 stick butter – cubed
1/2 Cup Italian parsley
1 large clove garlic, minced
1 Cup dry white wine

Place a long sheet of plastic wrap on your counter. Lay a chicken breast on top and with a meat mallet, pound until the cutlet becomes very thin.  Spread 2 prosciutto slices over it.  Place 1/2 the spinach toward the end of the the cutlet, then add the shredded cheese.  Using the plastic wrap, pull up on the end of the cutlet and begin rolling over, (like you’re rolling a burrito) until tight.  Wrap the plastic around it and chill in your refrigerator, until firm, about 45 minutes.  Repeat with the second chicken breast.

Preheat oven to 400 degrees

To Cook:

Remove the cutlets from the refrigerator and unwrap.  On medium high, heat an oven proof skillet for one minute, add 2 tablespoons olive oil.  (you want the pan to be hot to brown the chicken)  Add both rollatinis and brown, turning often to cook evenly.  Once the cutlets are golden brown (app 10 minutes), add to the pan, the “sauce” ingredients (above) – olive oil, butter, garlic, parsley, white wine.  Remove the pan from the heat and cover it loosely, with aluminum foil.

Insert the pan in the oven and bake for 50 minutes.  Remove the pan and place the rollatini on a cookie sheet to rest for 5 minutes.  The sauce should be golden brown and thickened, if not, add a couple splashes of wine and a pat of butter and blend, until you have a nice “finish”

Slice the rollatini before serving.  Arrange the slices on a plate and pour the sauce over each rollatini.

I usually serve this with steamed, lightly buttered broccoli – you don’t need ANYTHING else upstaging these – Trust Me!   Cheers!

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© Sandy Carlson and À la Sandy, 2009. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sandy Carlson and À la Sandy with appropriate and specific direction to the original content.

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