Lemon Chicken

it’s been a while since i last posted.  unfortunately a stomach bug got the best of me, needless to say writing about food didn’t feel like the best thing to do.  but the good news is that i’m back and better than ever.

i’m going to be quite frank with you…i’m not very good at writing my own recipes.  what i am good at is taking other’s ideas and transforming them into something else.  sometimes that something else will be a close relative to the original, while other times you can’t even see the slightest trace from the first dish.  so when i had chicken starring back at me, i thought back to yesterday’s Today show.

Ina Garten presented a simple, but surely flavorful lemon chicken.  i could have taken the recipe as is, but instead i looked at what it could become.  all the ingredients were cleverly chosen, and i knew better than to mess with them…besides this is Ina we’re talking about.  it’s the process that i tinkered with.

i chose to marinate my chicken.  i find chicken breasts can be a little tough; lemon juice is a sure way to combat any of those issues.  i discarded the sautéed garlic and used fresh uncooked instead.  once it goes in the oven the garlic will perfume the chicken and oil.  to make it easier i also thought to change how the ingredients were listed.  i hope you like this as much as i did.

lemon chicken
1/2 c olive oil
5 large cloves of garlic, minced
1/3 c white wine
zest of 2 lemons
juice of 1 lemon
1 1/2 tsp oregano
1 tsp thyme
4 boneless chicken breasts, skin on
salt and pepper

in a large baking dish add the garlic, white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt. marinate for 4-6 hours, or overnight.

Preheat the oven to 400 degrees.

pat the chicken skins dry then brush with olive oil and sprinkle them with salt and pepper. cut one of the zested lemons in 8 wedges and tuck it among the pieces of chicken.

bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. if the chicken isn’t browned enough, put it under the broiler for 2 minutes. cover the pan tightly with aluminum foil and allow to rest for 10 minutes.

Chicken Pot Pie

something about chicken pot pie just reminds me of tv dinners.  maybe it’s all the marie callendar commercials; she always seemed like the queen of chicken pot pies when i was growing up.   back in those days yak backs were in, along with skip its and trolls.  and sometimes for our own benefit we realize the best thing to do is just move on.  but it certainly doesn’t mean you can’t go to youtube to revisit you’re greatest childhood memories (like bug juice), and it definitely doesn’t mean you forgo chicken pot pie.  try this pot pie to make your own new memories at home…

chicken pot pie
2 tbs butter
1 small onion, diced
2 medium carrots, diced
1 tbs thyme
3/4 tsp salt
1/2 tsp pepper
1/4 c flour
2 c chicken broth
1/4 c water
2 chicken breasts, cooked and diced
1 1/2 c frozen mixed vegetables
2 prepared pie crusts
1 egg, beaten
1 tbs water

warm the butter over medium heat in big saute pan, once warmed add the onion and carrots.  then add the thyme, salt, and pepper and cook until soft, 10 minutes.  add flour and mix with veggies to cook for 2 minutes to eliminate the raw flour taste.  then add the broth and water allowing the liquids to come to a bubble and thicken.  once thick add cooked chicken and veggies.  spray a pie dish with non stick cooking spray then unroll a pie crust and lay flat in the dish.  add the chicken mixture over the crust and add another crust on top (at this point you can place the pie in the refrigerator for later or go ahead and bake now).  preheat the oven to 350 degrees.   combine egg and water then brush over the pie and wrap the edge of the crust with aluminum foil. bake for 30 minutes then remove the foil and finish cooking for another 15-20 minutes.

Herb Crusted Chicken Dinner

it’s friday, the end of a busy week, and you want a good meal.  you don’t want it to be labor intensive, but you want it to taste like it was.  so my plan was to transform a plain chicken breast into a flavorful home cooked meal.  and the best way to make anything taste better is fresh herbs. and it all started on friday morning when i made the marinade…

marinade
1 large clove of garlic, minced
1 tsp dry mustard
1 tsp rosemary
1 tsp sage
1 /2 tsp thyme
juice of one lemon
1/4 c olive oil

start with 2 fresh or frozen chicken breasts in a plastic bag, and pour marinade over chicken.  let marinade for 4-6 hours or overnight in the refrigerator. just make sure the chicken is thawed by the time you bake it.

at the end of your day when you’re ready to eat, preheat your oven to 375 degrees.  bake for 30 minutes or until cooked through.

accompany with the following:

• can of cranberry sauce (something about that jellied texture is magically delicious)
• baked potatoes (do them in the microwave, much easier and faster than the oven) and topped with sour cream, butter, and/or salt
• roasted broccoli (salt, pepper, garlic, and olive oil in the same oven as the chicken for 20 minutes)

Substitutions

everyone’s been in a situation where you’re making a recipe or looking for one when you notice you don’t have one of the ingredients.  some stop right there.  but the best cooks solider on, knowing they can, as tim gunn would say, “make it work.”  here’s a few that can get you through those difficult times.

Buttermilk – 1 cup milk with 1 teaspoon lemon juice or vinegar

Brown Sugar – 1 cup sugar with 1 tablespoon molasses or dark corn syrup

Fresh Herbs – for 1 tsp fresh do 1/2 tsp dry; for 1 tbs fresh do 1 tsp dry

Currants – raisins or dates

Tomato Paste – let 1 cup tomato sauce reduce to 1/2 cup

Bacon – pancetta or smoked ham

Dry Breadcrumbs – make your own with fresh bread

Butter – replace some with applesauce…for every 4 tablespoons of butter do 3 tablespoons of applesauce and 1 tablespoon of butter.

Bisquick – 1 c flour, 1 1/2 tspbaking powder, and  1/4 tsp salt mixture

Vegetable Bolognese

by the time i get to friday i want a nice big bowl of pasta, and i’ve been wanting to try giada’s vegetable bolognese …what a match made in heaven.  it’s a nice substitute for a traditional meaty bolognese, and all the veggies kept the dish very light.  the following recipe is my version, and when i say “my version” i just left out some ingredients that i didn’t have on hand.

Pasta with Vegetable Bolognese
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 celery stalks, chopped
6 garlic cloves
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped dried oregano leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 ounces cremini mushrooms
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 pound short cut pasta
1/4 cup parmesan, freshly grated

cook the pasta according to package instructions. drain and add to sauce when pasta and sauce are ready.

place the carrots, onion, bell pepper, and garlic in a food processor. pulse the vegetables until finely chopped but still chunky. place the olive oil in a large, heavy skillet over medium-high heat. add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. add the fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. add the red wine, cook for 3 minutes. add mascarpone cheese and stir just until the cheese is incorporated. toss with Parmesan and serve.

tips:

• when it says to chop the carrots, onions, bell pepper, and celery just do rough chop (big pieces).  that way you’re leaving most work for the food processor, but you’ll help it along.
• you already should know how i feel about parmesan. (see tips for penne a la carbonara)
• short cut pasta means: rigatoni, campanelle, farfalle, penne, etc
• want to bulk it up even more?  add some ground meat.
• most times fresh herbs are best, except for oregano.  fresh oregano is very strong and can be quite over powering.  so in this instance i say use dried.
• cremini mushrooms are also known as “baby bellas”  or baby portobello mushrooms.  don’t have them?  substitute button mushrooms.
• complete the meal with a simple side salad.
• the original: giada’s rigatoni with vegetable bolognese
• need more help?  email me at avavmail@gmail.com

P.S. hopefully soon i’ll have my camera back and i’ll put up pics.  it’s easier to make anything once you know what it’s suppose to look like.

Thyme’s Up

ever get sick of the chicken, chicken, chicken, beef routine?  you need to eat things like pork, ham, and seafood to spice up your life.  if you’ve ever watched anthony bourdain’s no reservations you know he thinks pork is the greatest meat around and i agree, but i’ll have to get into that another time because today i’m talking scallops.  i’m not frying them and i’m not breading them either.  i’m keeping it healthy, so we can eat them and not feel so guilty.  this recipe encorporates citrus juice, which is always a classic pairing with seafood.

Citrus Thyme Scallops
24 large sea scallops
6 tbs olive oil
1/2 tbs salt
1/2 tbs pepper
1/8 tsp cayenne pepper
juice of 2 oranges
juice of 1 lemon
1 tbs thyme

season washed and dried scallops on both sides.  saute in olive oil over high heat, this is important to getting a good sear.  cook for 2 minutes per side and then remove from pan.  next reduce heat to medium and pour in juices and thyme.  release the brown bits from the bottom by using your spoon and let reduce for 1 minute.  reheat the scallops in sauce and serve.

tips:

• any combination of citrus juices work, try lime and grapefruit juice for a different take.
• not a big fan of thyme? or can’t find it?  use tarragon, chives, or basil.
• it’s important and necessary to dry the scallops.  if they’re not dry they won’t brown.