Healthy Snacks

On occasion I find I have a sweet tooth but want something healthy.  That way I can feel good about grabbing a piece or two...

OATMEAL BARS

When you have a sweet tooth and want to stay on track, here’s a nice treat.
Sugar is NOT an added ingredient.

3 mashed Bananas

1/3 cup Apple Sauce
2 cups Oats
1 tsp Vanilla
1 tsp Cinnamon
¼ cup Almond Milk
½ cup Raisins (optional)
½ cup Craisins (optional)
¼ cup Chocolate chips (optional)
¼ cup slivered almonds (optional)

Bake at 325°F for ~45 min.  Let cool, then cut into desired bar size.

14 Things you need in your kitchen to 'Adultify' it...

Since I have two children already living on their own, and another almost there (soon to be in Alaska), I found the article I found on Tasting Table both timely and of value...

The 14 Products You Need to 'Adultify' Your Kitchen

Copied from a Tasting Table (I love that website!) article by Bailey Bennet

Soothe those growing pains with the simple, vital tools you need to get started.  Think back to when you were 23. Whether that was three weeks ago or 30 years, you remember what it felt like to live on your own for the first time. Suddenly, so many truths hit you: Couches are really expensive, food goes bad in the fridge insanely quickly and common household items you once took for granted are absolutely essential.

During this new phase of your life, you have to outfit your kitchen with products you never considered before. They’re obvious, inexpensive and not hard to find, but they’re all things that help ease the awkward transition from adolescence to adulthood.

That’s where this list comes in. These are the kitchen items you need in order to truly call yourself an adult. Some might seem very straightforward. And we get it. But you’d also be surprised how many people suffer through life without a good bottle opener.

① Pot holders - If you’re going to start cooking for yourself, you’ll need something to grab those hot pots and pans. No, you cannot use paper towels. They don’t really work, and think of the trees!

② A set of matching wine glasses (more than two!) - Sure, you can drink wine out of pretty much anything (bottle included), but having a matching set of wine glasses that you can pull out when friends come over is a serious adulting move.

③ Coasters - You spent good money on that furniture. Save it from the dreaded water ring.

④ Serving dish or platter - Someday you’re going to cook a meal you’re really proud of, and you’ll want to serve it to your guests on something worthy of your culinary masterpiece. Invest in a serving dish (or two) for just that occasion.

⑤ Steak knives - You cannot use a butter knife for everything. You’re an adult now.

⑥ Wine bottle opener - There are plenty of great hacks for opening a bottle of wine (with your shoe, on the wall; the list goes on). You know what’s the easiest way? Using a bottle opener.

⑦ Can opener - Stop jabbing at your can of beans with a knife. When it comes to opening cans, there is no substitute for the thing literally designed to open cans.

⑧ Cutting board - If you live in a major city, you probably have a tiny kitchen with an abysmal amount of counter space. But that’s still no excuse for chopping anything on that counter without a cutting board.

⑨ Baking sheet - Adult secret No. 1,345: You can make basically anything in your oven using a baking sheet, including a full meal. It is worth every penny.

⑩ Tupperware - On those rare days you have the foresight to pack yourself a work lunch, you’ll be glad not to reuse the container from last night’s Chinese food.

⑪ Cocktail shaker - Let’s get real. Have you ever NOT been impressed by someone mixing you a cocktail in their kitchen with an actual cocktail shaker? Be that person.

⑫ A coffeemaker of your choice - If anything’s going to get you through adulthood, it’s coffee. Sure, you could buy a $3 cup every day on the way to work, or you could purchase a decent coffeemaker for about $25. Now we’re feeling grown.

⑬ Drawer organizers - Don’t allow your kitchen drawer to become a bottomless pit of despair. Declutter your utensils, and you’ll instantly feel better about yourself.

⑭ A spice rack - This might be the ultimate sign of adulthood: a signal that not only do you own more spices than just salt and pepper, but you have so many that you actually need to display them. Piling them into a cabinet makes them impossible to sort through when you’re in seasoning mode, so invest in a spice rack to keep them easily accessible for all that adulting you’re doing.

More 'One Pan' Recipes

I have been trying to come up with more tasty ways to prepare chicken that's quick and easy.  This one pan dish is based on a dish names for a village in northwest Italy and is usually prepared with veal, but chicken is as good if not better in this case...Enjoy!

CHICKEN MARENGO

Total Time: 35 min (Prep: 20 min Cook: 15 min) Yield: 4 servings

INGREDIENTS

3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
Seasoning: Lawry’s Season Salt, Garlic Powder, Mrs. Dash to taste
½ cup all-purpose flour
3 Tbsp. vegetable oil
1 medium sweet onion, sliced
2 cloves garlic, diced
2 tsp. flat leaf parsley, chopped fresh
1 tsp. fresh thyme, or 1/2 tsp. dried thyme
½ lb. mushrooms, quartered
1 yellow bell pepper, seeded and julienned
2 Tbsp. tomato paste
1 Tbsp. soy sauce
½ cup white wine
½ cup chicken broth
1 (14-ounce) can chopped tomatoes
2 Tbsp. butter

DIRECTIONS

-Season the chicken with seasoning, to taste, and lightly dredge in flour.
-In a large sauté pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate.
-In the same pan, add more oil, if needed, along with the onion, garlic, mushrooms and peppers and sauté until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste.
-Stir in the tomato paste and cook a few minutes to cook out the raw flavor.
-Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes.
-Add the chicken broth, soy sauce and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes.
-Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately over rice or pasta.

Various recipes...

There are a few recipes I have been wanting to post for a while, but just haven't so here they are...

OATMEAL BARS

When you have a sweet tooth and want to stay on track, here’s a nice treat.
Sugar is NOT an added ingredient.

3 mashed Bananas

1/3 cup Apple Sauce
2 cups Oats
¼ cup Almond Milk
½ cup Raisins (optional)
½ cup Craisins (optional)
1 tsp. Vanilla
1 tsp. Cinnamon

Bake at 350°F for 25-30 min.  Let cool, then cut into desired bar size.

 

 

BULGOGI (Korean BBQ Beef)

Yield: 4 to 6 servings

Prep Time: 15 minutes, plus marinating time

Cook Time: 5 minutes

INGREDIENTS

1 1/2 cups water
1 1/2 cups beer

2 cups soy sauce

2 cups white sugar

½ cup sesame oil
2 Tbsp. minced garlic

½ Tbsp. garlic powder
1 tsp. ground ginger/powder

½ Tbsp. onion powder

pinch Korean red pepper flakes, plus more for garnish

2 pounds rib eye steaks, thinly sliced crosswise into ⅛-inch slices

2 Tbsp. vegetable oil

Thinly sliced scallions, for garnish

Toasted white and black sesame seeds, for garnish

Steamed white rice, for serving

Kimchi, for serving

DIRECTIONS

Note: Sprinkle meat with baking soda and let sit for 1 hour or so.  Rinse well then proceed...

1. In a large bowl, whisk together the water, soy sauce, sugar, sesame oil, garlic and onion powders and Korean red pepper flakes until the sugar has dissolved.  Add the sliced rib eye and let marinate for 1 hour.

2. In a large cast-iron pan, heat the vegetable oil over high heat.  Drain the meat, discarding the marinade. Working in batches, cook the meat, flipping once, until caramelized and golden, 1 minute per side. 

You can also grill the meat for a smokier flavor. Transfer to a platter.

4. While meat is cooking, reduce marinade for ~10 minutes to serve over dish.

3. Garnish the bulgogi with the scallions, sesame seeds and more pepper flakes, then serve with steamed rice and kimchi.

 

I have had Bulgogi on many occasions, beef sliced thin and piled over rice.  This recipe uses larger pieces of meat and in my opinion is much more satisfying.  The marinade can also be used for Korean Short Ribs.

Looking for a quick, one pan, weeknight meal that's versatile enough to use many different types of meat and found the following:

SMOTHERED PORK CHOPS

Serves: 4
You can also use skinless chicken thighs for this.

INGREDIENTS

•4 bone-in pork loin chops, 1 inch thick
•salt & fresh ground pepper
•1 Tbsp. olive oil
•1 Tbsp. butter
•1 large sweet onion, sliced
•3 cloves of garlic, minced
•2 cups sliced mushrooms
•2 Tbsp. flour
•1 tsp. dried thyme
•1 cup chicken broth
•¼ cup water
•¼ cup white wine (see notes)
•¼ cup heavy cream
•¼ cup sour cream
•2 green onions, chopped

Instructions

1. In a heavy ceramic skillet, heat up 1 Tbsp. olive oil over medium-high heat.
2. Season the pork chops generously with salt and fresh ground pepper on both sides.
3. Add the pork chops to the skillet and sear on both sides, about 3 minutes per side.
4. Remove the chops and transfer them to a plate.
5. To the same skillet melt 1 - 2 Tbsp. butter.
6. Add the sliced onion, minced garlic and sliced mushrooms and cook until soft and the moisture from the mushrooms has cooked off.
7. Add the dried thyme and flour to the onion mixture and cook for 1 minute.
8. Stir in the chicken broth, water and wine and simmer until the sauce thickens. Make sure to scrape up and stir in all the good brown bits from the bottom of the skillet.
9. Stir in the heavy cream and sour cream.
10. Add the pork chops and simmer for about 10 - 15 more minutes, or until the chops are cooked thoroughly.
11. Sprinkle with the chopped green onions and serve over rice or pasta (egg noodles or fettuccine noodles).

Almond Torte

Not really being a baker, pastry chef, etc. I usually like to stick to things I can do with the ingredients I can find in whatever portion I think works best.  For me, measuring properly then baking exactly usually tends to be more of a pain in the ass than is worth it.
However, in my old age I have found a soft spot in my heart for baking certain things...
One of those is a dessert that a friend of ours brought over and we devoured in about 25 minutes; and to top it off, it's very easy.  This almond torte is great with coffee, after dinner, midnight snack...Whatever!

MANDY’S ALMOND TORTE

 

Ingredients

¾ cup Sugar

1 cube Butter, softened

2 Eggs

¾ cup AP Flour

¼ tsp. Almond extract

¼ tsp. Vanilla extract

Slivered Almonds

 

Directions

Preheat oven (preferably Convection) to 325°F, and grease and flour an 8” round baking dish

Cream sugar, butter and eggs together until well incorporated.

Mix in flour, almond and vanilla extracts and mix well.

Pour into prepped baking dish, sprinkle with slivered almonds and put in oven, in a water bath.

Bake for 45 min. or until golden brown on top. A toothpick in the middle should come out clean.

Wait as long as you can for it to cool, then slice and enjoy!!!

Mom's B-Day

Hey Everyone,

To celebrate Mom’s birthday, we would like to have an adults only, sibling & partner dinner on Sunday, September 4^th at 5:00 PM at the condo.  Mom would like to have the following menu:

• Spaghetti
• Garlic Bread
• Salad

I will make the spaghetti sauce, but we will need some volunteers for the following:

• Appetizers - Tricia, ???
• Pasta - Tricia
• Garlic Bread -  Sandy
• Green Salad ingredients (I will bring our HUGE metal bowl and we can assemble the salad on site):
• Lettuce - Rachel & Tricia
• Tomatoes -  Rachel
• Cucumbers -  Rachel 
• Croutons - JD
• Salad Dressings - Ranch (Rachel), other (Clark)
• Desserts - Adam (Mom's Favorite Peach Pie), ???

Alma will help Dad set up for the dinner.

Like with the Mom’s Day celebration, I will post this on my blog (yes, driving a ton of traffic).  Please let me know what you would like to bring by either texting me or posting a comment on the blog.
Thanks everyone!

Summertime Fare

Every week I grill a few pounds of chicken breasts for use during the week.  Lately, we have been getting tired of the same old stuff: chicken enchiladas, fajitas, chicken tortilla, etc. so I have been looking for tasty ways to use leftover grilled chicken.  I ran across a recipe the other day, adapted it a little to make it my way and came up with the following...

Grilled Chicken Breast with Raviolis and Citrus Cream Sauce

INGREDIENTS
Grilled chicken - ~1 breast per person
1 Stick butter - melted
3 Sprigs Rosemary - finely chopped
1 Tbsp. flour
1/2 Lemon - Juice and zest of ~1/4 of lemon
1/2 c White wine
1/2 c Heavy cream
Fresh ground pepper to taste.
1 pkg. fresh Cheese Raviolis

DIRECTIONS
In a medium saucepan, melt butter over medium heat, then add chopped rosemary.
Stir in flour just to make sure sauce will slightly thicken.
Add in lemon juice, zest, pepper and white wine.  Reduce slightly ~2 min. then add cream.
Gently simmer until the sauce is thickened and heated through stirring often to make sure the sauce doesn't stick to the bottom of the saucepan.

Cook raviolis per package and serve on a platter/large pasta bowl.

Slice chicken to desired thickness, and spread neatly over raviolis, then pour sauce over chicken and raviolis.  Garnish with thinly sliced lemon pieces and a couple of sprigs of rosemary.

Enjoy

Mother's Day

Mother's Day at the Henderson household (my parent's level on down) is usually a combination Cinco de Mayo and Mom's Day - we have fish tacos, chicken or pork tacos and all of the 'fixins'.
Although there has really never been any drunken debauchery associated with these festivities (as can happen with many Cinco de Mayo celebrations) we do like our Mexican heritage (7th generation Californians...hello!) and of course WE LOVE OUR MOMS!!!

Here's to the planning this year:

Celebration of the MOMs (30+ people):

Sunday, May 8, 2016 @ 4:30 PM at the Condo

Grilled Fish                                                                        JD
Pork for tacos                                                                  Michael

Tortillas – Corn & Flour                                                  Clark
Cheese                                                                              Clark
Shredded Lettuce                                                           Brian
Shredded Cabbage                                                         Brian
Salsa                                                                                  JD
Fish-Taco sauce                                                              Daniel
Mex. Beans                                                                     Daniel
Mex. Rice                                                                         CD
Tomatoes – Diced                                                           Brian
Sour Cream                                                                      Brian
Chips                                                                                 Brian
Cilantro                                                                             JD

Paper Products                                                                Dad

Desserts                                                                            Brian – Angel food Cake and Berries

                                                                                           JD – Almond Cake(s)
                                                                                           Michael - PB & Chocolate bars

Spring time with a hint of Winter...Welcome to March in Utah

This is a weird time of year in Utah, 70°F one day and then snow the next.  Not sure what to wear, eat, do outside, do inside, it's a real quandary (I know, not a word I usually use but seemed to fit).
So, in trying to eat healthier and still have a relatively quick weeknight meal, I'm trying to use a lot of chicken thighs. Let's face it, more tasty, less expensive and can take overcooking if it happens.  This dish combines the comfort quality of roasted chicken with the spring-time ingredients of asparagus and white wine.  We served this over white rice with a salad, but you can serve it however you would like!

SKILLET ROAST CHICKEN WITH ASPARAGUS AND WHITE WINE SAUCE

Yield:  4 servings

INGREDIENTS

1 3- to 4-lb. chicken, trimmed and cut into 8 pieces, or 8 bone-in, skin-on thighs
Lawry’s Season Salt
Freshly ground black pepper
3 tbsp. unsalted butter, room temperature
4 garlic cloves, crushed
1 onion, halved and then sliced thin
1 lb. asparagus, trimmed and cut in half
8 oz. mushrooms, sliced
1/3 c. low-sodium chicken stock
1/3 c. dry white wine
2 tbsp. chopped fresh parsley

DIRECTIONS

1. Preheat oven to 450°F. Rinse and dry chicken thoroughly, then generously season with salt and pepper. Massage 2 tablespoons butter over and under the skin.
2. Heat a large cast-iron skillet over medium-high heat; add garlic and onion and sauté until soft, careful not to burn garlic. Place chicken skin side up on top of vegetables (avoid overlapping chicken) and roast until internal temperature is 165°F, 30 minutes – If using convection roast, time should be around 20 min. and if you desire crispier skin, finish chicken under broiler.
3. Transfer chicken to a plate to rest and cover loosely with aluminum foil.  Return skillet with onion and pan drippings to the stove.  Add stock and wine and season with salt and pepper and bring to a boil. Reduce to a simmer, then add asparagus and mushrooms.  Using a wooden spoon, scrape bottom of pan to release brown bits.  Reduce temperature and simmer until asparagus is almost fork tender, 5 minutes. Add remaining butter and stir into sauce.
4. Add chicken and juices back to skillet and spoon sauce over chicken.  Put dish back in oven for about 5-6 min. for everything to come up to temp.  Sprinkle with sea salt and garnish with parsley. Serve over rice/potatoes/pasta.

Braised Pork - Comfort Food 101

I have been trying to perfect a good braised pork recipe for a while now, and I think I may have done it.  Whether served over rice, mashed potatoes or pasta (egg noodles, penne, etc.) this is comfort food at its best - and it's pretty damn easy, just takes a long time in the oven...

BEST BRAISED PORK EVER!

Serves: 4 with leftovers
Prep Time: 20 min. Cook Time: 3 hours

INGREDIENTS
2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
4 fresh thyme stems, 4 fresh oregano stems tied w/a string.  Or use ~1 tsp. dried leaves of each.
2 bay leaves
1 cup water

DIRECTIONS

1. Preheat the oven to 325°F.  Pat the pork dry with paper towels and season with salt and pepper.
In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms.  Transfer the pork to a plate.

2. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes.  Add the garlic and sweat another 2 minutes.  Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it.  Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor.  Whisk in the wine and reduce it by half.

3. Return the pork to the Dutch oven, then stir in the beef stock, herb stems, and bay leaves.  Add the water if liquid does not come up to the top of the pork.  Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours.  I suggest stirring everything after 1 ½ hrs. to make sure nothing is sticking on the bottom of the Dutch oven.

4. Taste and season with more salt and pepper if needed.  Transfer to a serving platter and serve over your choice of rice, pasta (egg noodles, penne, etc.), or tasty mashed potatoes.

Way Too Easy Lasagna?...

Another easy mid week meal...

SKILLET RAVIOLI LASAGNA WITH SPICY ITALIAN SAUSAGE

This 'Way Too Easy' lasagna is genius: You start with simmering marinara in a skillet, add ravioli and cooked sausage, and top it off with cheese for a melty one-pot meal.
Serves:  4 with leftovers
INGREDIENTS
1 lb. Hot Italian sausage, casings removed
Mrs. Dash, Garlic Powder and Italian Herb Seasoning
2 ½ c. marinara
½ c. liquid - water, white wine, chicken stock
1 lb. cheese ravioli
1 1/2 c. ricotta
1 large egg
Kosher salt
Freshly ground black pepper
1 c. shredded mozzarella
½ c. shredded parmesan
DIRECTIONS
1- Heat broiler. In a cast-iron or ovenproof skillet over medium-high heat, cook sausage until browned and no longer pink, breaking it up with the back of a wooden spoon, 6 to 8 minutes, throw in additional seasoning and cook for 1-2 min. (Drain fat, if desired.)  Add marinara and liquid to pan and bring to a simmer. Add ravioli and let simmer until ravioli is tender and sauce slightly thickens, 10-13 minutes.
2- Meanwhile, in a medium bowl, stir together ricotta and egg and season with salt and pepper. Drop spoonfuls of ricotta mixture all over the ravioli, make holes in the dish and plop some in, and let cook 3 minutes.
3- Sprinkle mozzarella and parm all over, then transfer skillet to oven and broil until cheese is golden, 3 minutes. Let cool 10 minutes, then serve.

Easy Chicken and Pasta

I have been trying to add some new things to my repertoire because I have been cooking the same damn thing over and over - Spaghetti, Tacos, Grilled Chicken, etc.  So, to add some variety I decided to look on Pintrest (that's right, I have been somewhat convinced by Julie and the girls that there is some value to that phenomenon.
So, in the spirit of branching out, I'm going to try a few things that sound good.  Of course, they will have my spin on them but let's see how it goes...

CHICKEN AND BACON PASTA WITH SPINACH AND TOMATOES IN GARLIC CREAM SAUCE

Prep Time: 20 minutes/Cook Time: 20 minutes

INGREDIENTS
2 tablespoons olive oil
1 lb. chicken breast or tenders.  For a quicker recipe, use a rotisserie chicken or previously grilled.
1 tsp. Lawry’s Season Salt
1 tsp. Italian seasoning (thyme, oregano, basil - combined)
5 medium tomatoes, chopped in large cubes or 1 14.5oz. can diced tomatoes.
1 cup cooked spinach (1 box frozen, cooked per directions)
5 garlic cloves, minced
1 Tbsp. crushed red pepper
6 bacon strips, COOKED, DRAINED OF FAT, AND CHOPPED
1 1/3 cups Half & Half
1 1/3 cups Parmesan cheese, shredded
10 oz. penne pasta cooked per directions
1/2 cup Parmesan cheese, grated, for serving

DIRECTIONS

1. In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
2.To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, half of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.
3. Add Half & Half and bring to boil. Only after Half & Half starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 2-3 minutes. Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.
4. In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.
5. Add pasta to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat) and chicken. Season with more salt if necessary. Be careful not to over-stir and break up the pasta. To serve, top the pasta grated Parmesan cheese.

This turned out pretty damn good, if I do say so for my damn self!  The recipe makes about 4 good servings with enough for left overs.

Quick Coq au Vin

So, over the weekend we had Region Drill Finals.  The girls have been through so much this year: girls on and off the team, girls hurt, practicing hurt and seemed like constantly re-spacing their dances for the unforeseen injury.  Needless to say it was a tough year.  I have played many sports in my life but I have NEVER seen a tougher, more dedicated group of athletes than these girls.
For breakfast on the day of the event, we made Waffle Love waffles, fruit salad and stuff for them to kick their day off well.  The outcome of Region competition was not what we wanted or expected but these amazing athletes performed their dances impeccably and should be proud of what they have done this year!  Bravo Chars!

On Sunday, after all of us slept in, and after Big Papi's wings for football I decided to try a recipe I have been wanting to try for a while...

QUICK COQ AU VIN

The Coq au Vin can be made in advance, covered and simmered over low heat on the stove or in a 275°F oven until ready to serve.  If slow cooked, you will need to add more chicken broth or wine to keep the sauce from getting too thick.  Chicken thighs are also recommended to avoid dry chicken if cooking all day.
Yields: 4-6
Total time: 45 minutes

INGREDIENTS
4 thick cut slices bacon, chopped
4 Tbsp.  olive oil, divided
Salt and pepper, to taste
1 sweet onion, diced
4 cloves garlic, minced or grated
2 Stalks Celery, chopped in ½” pieces
2 medium size carrots, chopped in ½” pieces
2 Tbsp. tomato paste
1 ½ lbs. boneless chicken tenders or small chicken breasts chunks (may sub thighs if desired)
2 cups button mushrooms, sliced
2 cups red wine, plus more if needed
2 cups chicken broth
2 bay leaves
4 whole sprigs fresh thyme
1/2 cup fresh parsley, chopped

 DIRECTIONS

Heat a large skillet or Dutch Oven over medium-high heat and cook bacon until crispy.
Add another drizzle of oil if needed and then add the onion, garlic, carrots and celery. Cook the veggies, stirring often until soft and lightly caramelized, about 5 minutes.
Stir in the tomato paste and then remove the veggies from the pan and set aside.
Add a drizzle of oil to the pan if needed.  Season the chicken with salt and pepper. Place the chicken in the hot pan and sear on both sides until browned.  About 4-8 minutes per side, depending on how thick your chicken is. Remove chicken from the pan and set aside.
Add veggie mixture back into the pan, and toss in the sliced mushrooms and cook another minute or two.
Slowly pour in the red wine and chicken broth.  Add the bay leaf and thyme and season with salt + pepper.  Gently stir everything to combine then add chicken and then bring the sauce to a boil, reduce the heat to medium and simmer for about 15 minutes or until the sauce has reduced by about 1/3.
To serve, remove the bay leaf and thyme from the Coq au Vin.  Serve with mashed potatoes, chicken on the side of the mashed potatoes and then ladle the sauce & veggies over the chicken.  Sprinkle with fresh parsley or finely chopped chives.

Seemed to be a hit, it was a snowy day so the 'comfort food' factor was pretty high!

Cast Iron Care...

THE TRUTH ABOUT CAST IRON

Adapted from an article on Epicurious

Cast iron cookware holds a special place in our culinary hearts because it's economical, durable, versatile, holds heat well, and cooks food evenly. Properly seasoned and maintained, cast iron can last for generations and sustain a longer-lasting easy-release surface than contemporary non-stick pans. But in order to do all this, cast iron has to be well taken care of. And that's no small task, because no other piece of cookware incites greater debate and panic over its care and maintenance.

1. Wash with soap only once.

When you purchase a piece of new or used cast iron cookware it's okay to use mild soapy water for the first washing. But that's it! Avoid harsh soap and scouring pads thereafter because they can remove the seasoning you'll be trying so hard to achieve. And don't even think about running your pan through a dishwasher.

2. Season your pan.

We're not talking about salt and pepper here. "Seasoning" on a pan is fat or oil baked into the iron, which helps create a natural non-stick coating. The more you use your pan, the more seasoned it will become.
To season a cast iron pan, preheat the oven to 300°F. Place a layer of foil on the bottom rack of your oven and the pan on the top rack. Heat the pan for 10 minutes and remove. Using a cloth or paper towel, coat the pan with about 1 tablespoon of vegetable shortening, lard, or bacon grease. (Don't use vegetable oil—it creates a coating that feels sticky.) Place the pan back in the oven for another 10 minutes. Remove and pour out any excess fat or oil. Turn the pan upside down and return it to the top rack of the oven (position it over the foil to catch any drips). Bake for 1 hour, turn off the oven, and let the pan cool in the oven. Repeat this process often to maintain and intensify your pan's seasoning. Some new pans are labeled "pre-seasoned" but we recommend seasoning them at home anyway to create a stronger seasoning bond.

3. Get cooking!

Cast iron cookware is great for everything from pan-searing pork chops to baking cornbread. With new pieces, we recommend starting off with foods with a high fat content (like bacon) to help with the seasoning process and solidify the non-stick surface. Note: never store food in cast iron. Acids in food can break down the seasoned surface.

4. Keep it clean.

We don't recommend letting your cast iron soak. Wash your (preferably still warm) pan with hot water and use a sponge or stiff non-metal brush to remove cooking residue. To slough off tough bits of stuck-on food, pour a cup of coarse kosher salt into a still-warm skillet. Squeeze a folded kitchen towel with tongs and scrub the pan with the salt. Toss the salt and rinse the pan with hot water.

5. Dry it completely, every time.

Moisture is the enemy. Not properly drying your cast iron can cause it to rust. So after rinsing, dry it well and place it on the stove-top over low heat. Allow to dry for a few minutes, then use a cloth or paper towel to rub it with a little shortening, lard, bacon grease, or vegetable oil. Heat for 5 to 10 minutes more, remove from heat, and allow to cool. Wipe with another cloth or paper towel to remove excess grease.

6. Store it carefully.

Keep your cast iron cookware in a dry place with the lids off to avoid rusting. If rust appears, scour your pan with steel wool to remove it and re-season the pan.

Great Side - Tortellini

Last night we had a family dinner for Austin, before he leaves for the Army.  Lauren was in charge of the menu and she chose grilled, marinated chicken breasts, Roasted Garlic Alfredo Tortellini, sautéed asparagus, and her French toast a la mode for dessert...it was amazing!
Most of the stuff was basic (except Lauren's French Toast, which she did), but the Tortellini is a 'keeper'!

ROASTED GARLIC ALFREDO TORTELLINI

Serves 4+

INGREDIENTS

2 heads of roasted garlic (see below, it's simple!)
2 Tbsp. Olive Oil
1 cup Heavy Cream, divided
¼ cup, heaping Sour Cream
½ cup shredded Parmesan cheese + another ¼-1/2 cup
Salt & Pepper to taste
1 20oz. container of tortellini (refrigerated or frozen - cook according to directions beforehand)
3 Tbsp. of butter
Parsley to garnish (optional)

INSTRUCTIONS

Roasted Garlic: Just slice off the top ends of the entire garlic head, leaving the root bottom alone.  Place them in a tin foil ‘boat’ then pour about 1 teaspoon of oil over each head. Fold the ends of the tinfoil up over the garlic, making an aluminum foil pouch of sorts. Bake at 350°F for 1 hour exactly.  Let cool until cool enough to handle, or refrigerate if you plan on using it later.
1. In a food processor or blender, combine the 2 heads of roasted garlic cloves, 2 tablespoons Olive Oil, & ¼ cup of the heavy cream.  Blend until the garlic is pulverized.  Into the garlic mixture, pour in the remaining ¾ cup heavy cream, heaping ¼ cup sour cream, & ½ cup shredded Parmesan cheese. Season to taste with salt & pepper. Blend the mixture for 30-60 seconds until everything is combined. The mixture will be thick & slightly lumpy, which is perfectly normal! Set the sauce aside.
2. Melt 3 tablespoons of butter in a large skillet.  Add your tortellini & toss the pasta around in the melted butter to coat.  Pour the sauce on top of the pasta, & stir gently to combine.  Cook on medium heat for 10 minutes, stirring gently occasionally.  The sauce will thicken.
3. Sprinkle on ¼ cup to ½ cup of shredded Parmesan cheese (depending on your taste), stir to combine and remove from the heat.  Pour the tortellini into a serving vessel, & garnish with chopped fresh parsley if desired.

Weeknight Meal - Chicken, Garlic, Lemon and Artichoke Hearts

This fall, Smiths had a great deal on chicken thighs and drumsticks ($.69/lb.) so of course I had to buy quite a few of these 4lb.+, family-sized offerings.  Who doesn't like marinated, grilled dark meat chicken, right?  Well, apparently we didn't eat as many as I thought, so we have quite a lot of frozen chicken in the freezer that needs to be eaten.  Thank God for Google and recipes on the internet.  I found a version of the following, and as usual had to adjust it to our taste...

Braised Chicken Thighs with Garlic, Lemon and Artichoke Hearts

INGREDIENTS

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
10 garlic cloves
2 large yellow onions, thinly sliced (about 4 cups)
1 lemon, thinly sliced, seeds discarded
2 tablespoons fresh herbs (thyme, oregano), plus more for garnish
1 tsp. ground Coriander
1 small jar artichoke hearts, chopped in large pieces
Juice of 1 lemon
1 cup chicken stock

DIRECTIONS

1. Remove the chicken from the fridge 20 minutes before cooking to remove the chill. Preheat the oven to 350°. Season the chicken on both sides with salt and pepper.
2. In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.
3. While the pan is still hot, add the onions, lemon slices, coriander and herbs, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.
4. Nestle the thighs skin-side up in the onion mixture and add the garlic and the artichoke hearts. Pour the lemon juice and chicken stock around the chicken (so you don’t disturb the crispy skin) and transfer the pan to the oven. Bake for ~40 minutes. Scatter fresh herbs over the top and serve with your choice of rice and a green salad.