Sher's Scallion-Chicken Noodles

O, the comforting power of food. What could be a more perfect tribute to our friend Sher than to collect and make something from her blog, What Did You Eat? as a show of love and support. Her kind words touched so many of us, and the way her blog was written, I always felt like I'd been welcomed into her home with open arms. You know how you can feel like you just know someone - even someone you've never met? Someone so charming and wholesome and organic of spirit, they allow you to feel as though you've been friends forever? Sher was like that. And I wish I'd told her how happy I was to have known her, even if only through the internet.

Sher belonged to many groups. I looked forward to her dishes for Presto Pasta Night, and I felt like I always had something to learn from her posts to Weekend Herb Blogging. What charmed me, too, were her Weekend Cat Blogging posts, and I eagerly sought them out - often the first blog I'd read on the weekend. A fellow Daring Baker, she brought a spirit to our group that will be greatly missed. I am sure I've left a group or two out, but I think you get my point - she was an active member of almost every aspect of the food community, and will be sorely missed.

Once Mary and Kalyn put out the call to choose a recipe of Sher's, I immediately chose these scallion-chicken noodles. In fact, I'd had the dish bookmarked since she first shared it with us! Such a simple preparation and yet so delicious. The fragrance alone would knock your socks off. I totally agree with her one and only grievance with the meal - that she had to share it!! I too would have loved to keep it all to myself! This is a curl up on the couch under a blanket pasta dish, especially on a dreary day, as the ginger and cilantro are bright and warming.

So too, was Sher. Bright and warming and remembered today across the globe. Her kindness, generosity and friendship will live on.

Scallion-Chicken Noodles
c/o Sher of What Did You Eat?
http://whatdidyoueat.typepad.com/what_did_you_eat/2008/05/ppn-scallion-ch.html

1/2 pound skinless, boneless chicken thighs
3/4 pound fresh Chinese noodles (or dry linguine)
1/4 cup peanut oil
1 cup finely chopped scallions
1 tablespoon finely grated fresh ginger
2 tablespoons soy sauce
1 teaspoon Asian sesame oil
Pinch of sugar
Salt and freshly ground pepper
1/4 cup finely chopped cilantro leaves

Bring a saucepan of water to a boil. Add the chicken thighs and bring back to a boil. Remove from the heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut it into 1-inch pieces.

Meanwhile, in a large pot of boiling salted water, cook the linguine until tender, 12 minutes. Drain, shaking out the excess water.

Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the linguine and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodles are coated and heated through, about 1 minute. Toss in the cilantro, transfer to bowls and serve.

See the recipe...

Coconut-Lime Chicken & Snow Peas Salad

I wish I could say that I've been on some kind of world-tour (or maybe following Bon Jovi around on HIS tour!), and that's why I haven't been blogging. I wish. And not just because it would be cool, but because it is way more interesting than the real answer: I've been lazy. Still cooking, still photographing, even still uploading said photos and recipes into Blogger.... just too lazy to share. I know, right? Silly! I can't promise to be back on track, but I'll certainly try - and this salad is the perfect way to get started.

Why? Because it's wicked H-O-T outside. So hot, I feel like the word "hot" should be a dirty word. Seriously - it's only early June! This is ridiculous! If your heat index is anything like mine (105°), you will love this salad. Now, you will have to use the oven, but not for very long, and you don't need to stand over it, I promise.

Whisk together the dressing, set some aside, and toss the chicken in. Bake it for 20 minutes and you're done with the heat. Chop up the lettuce, cabbage (great color, btw), peas and herbs and toss with the dressing. Top with the chicken. Relax with your tasty, healthy, not hot dinner. Sigh with relief.

Great flavor, this salad has. Usually, I shun lite coconut milk... it isn't as thick or as coconut-y as its full-fat kin. That said, the lite really is perfect for this salad. I think the more flavored regular coconut milk would have been too overwhelming and too thick for a salad dressing.

While I followed the recipe as-was, you may want to increase your chicken to a full pound. Four ounces each didn't seem like very much, especially considering the amount of actual salad. I have every intention of making this again, and I will use more chicken. Your call, really. The salad is great on its own, it doesn't need the chicken, but it makes the salad a bit more substantial and dinner-ready.

Coconut-Lime Chicken & Snow Peas Salad
Eating Well Magazine, Online Version
http://www.eatingwell.com/recipes/coconut_chicken_pea_salad.html

Makes 2 servings

1 cup lite coconut milk (see Tips for Two)
¼ cup lime juice
2 tablespoons brown sugar
½ teaspoon salt
8 ounces chicken tenders
4 cups shredded romaine lettuce
1 cup shredded red cabbage
1 cup sliced snow peas
3 tablespoons minced fresh cilantro
2 tablespoons minced red onion

Preheat oven to 400°F.

Whisk coconut milk, lime juice, sugar and salt in an 8-by-8-inch glass baking dish. Transfer 1/4 cup of the dressing to a large bowl; set aside. Place chicken in the baking dish; bake until cooked through, about 20 minutes.

Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.

Transfer the chicken to a cutting board and thinly slice. Arrange the chicken slices on top of the salads. Drizzle 1 tablespoon of the coconut cooking liquid over each of the salads.

The dressing (Step 2) will keep for up to 2 days.

Tips for Two: Refrigerate leftover coconut milk for up to 4 days or freeze for up to 2 months. Use to make extra Coconut-Lime Dressing; drizzle on sliced fresh fruit; use as some of the liquid for cooking rice; make a Pineapple-Coconut Frappe.

Per serving: 186 calories; 3 g fat (1 g sat, 0 g mono); 67 mg cholesterol; 14 g carbohydrate; 29 g protein; 4 g fiber; 191 mg sodium; 473 mg potassium.

See the recipe...

Bad Photo Sunday: Chicken Goulash with Biscuit Dumplings

Happy Mother's Day!

My friend Deborah, at Taste and Tell, has started breaking her weekend blogging silence with something she likes to call Bad Photo Sunday. She explains it perfectly - we strive to share beautiful dishes with the world, so our less-stunning recipes lie fallow. I couldn't agree more that this is a perfect way to ration them out! Sure, we food bloggers have our Daring Bakers, we have our Tuesdays with Dorie, our Weekend Herb Blogging, Presto Pasta Night and our Waiter, there is something in my's, but Bad Photo Sunday? It is a genius way to accept that not everything is perfect, and that we're happy to admit it!

"Goulash" doesn't even sound pretty, does it?

Having learned how delicious chicken thighs were, I was instantly attracted to this recipe. Not to mention the dumplings. I had never dumplinged in this fashion before. My grandpa used to make a fantastic Chicken and Dumplings, and while this is nothing like it, I had their memory as inspiration.

As you can see, my dumplings are a little dark. They aren't burned, exactly, but they are toasty. Even in their state, they were moist and tender and so nice with the saucy goulash. We really enjoyed the heat the Hungarian paprika gave the dish. It had a heat without being hot - and considering we had this in February, it was well received!


Chicken Goulash with Biscuit Dumplings
c/o Food and Wine Magazine, March 2008
http://www.foodandwine.com/recipes/chicken-goulash-with-biscuit-dumplings

The chicken stock and sour cream both serve a dual purpose here: They moisten the biscuits and enrich the thick, luscious sauce.

2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
Salt and freshly ground pepper
1 1/2 cups all-purpose flour, plus more for dusting
5 tablespoons cold unsalted butter, cubed
2 tablespoons extra-virgin olive oil
2 teaspoons baking powder
2 1/2 cups chicken stock or low-sodium broth
1 cup sour cream
1 large white onion, finely chopped
1 red bell pepper, finely diced
2 garlic cloves, minced
2 tablespoons hot Hungarian paprika
3/4 teaspoon caraway seeds
1 teaspoon thyme leaves

Preheat the oven to 425°. Season the chicken with salt and pepper and dust lightly with flour. In a large, deep skillet, melt 1 tablespoon of the butter in the olive oil. Add the chicken and cook over high heat, turning once, until browned, about 7 minutes. Using a slotted spoon, transfer the chicken to a plate.

Meanwhile, in a food processor, pulse the flour, baking powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse in the remaining 4 tablespoons of butter until the mixture resembles coarse meal. Whisk 1/2 cup of the stock with 1/2 cup of the sour cream and drizzle over the dry ingredients; pulse until a dough forms.

Add the onion, bell pepper and garlic to the skillet and cook over high heat, stirring occasionally, until softened, about 3 minutes. Return the chicken to the skillet. Stir in the paprika and caraway and cook for 30 seconds. Add the remaining 2 cups of chicken stock and 1/2 cup of sour cream and stir until smooth. Add the thyme leaves and bring to a boil.

Scoop twelve 3-tablespoon-size mounds of biscuit dough over the chicken. Transfer the skillet to the oven and bake for 20 minutes, until the sauce is bubbling and the biscuits are cooked. Turn on the broiler and broil for 2 minutes, until the biscuits are golden. Serve the goulash in bowls, spooning the biscuits on top.

See the recipe...

Chicken, Mushroom and Goat Cheese Burritos

I pulled this recipe out of a magazine and held on to it for a long time. Thinking about it later, I'm not sure why. I love burritos, yes. But burritos with mushrooms and spinach? What was I thinking?

My older self must have known something my recent self didn't, because I could hug old me. These burritos, as weird as they are, are scrumptious. Filling and delicious and HEALTHY! How many burritos can claim that? And quick-to-make! I got home and 20ish minutes later, Dave and I were chowing down on burritos with spinach in them. Crazy!

For whatever reason, I couldn't find green salsa at the store or they were out, but I didn't get it. We had lots of jars of salsa in the fridge already, so I dumped in some of a couple. Please feel free to use whatever salsa your heart desires. This is a perfect opportunity to impulse-buy a rotisserie chicken, too. (Except, if it's on your grocery list, it isn't much of an impulse-buy, now is it?)

Chicken, Mushroom and Goat Cheese Burritos
c/o Everyday Food Magazine
http://www.marthastewart.com/recipe/chicken-mushroom-and-goat-cheese-burritos?autonomy_kw=goat%20cheese%20chicken%20mushroom%20burrito&rsc=header_1

2 tablespoons olive oil
1 medium onion, chopped
1 jalapeno chile (ribs and seeds removed for less heat), minced
Coarse salt and ground pepper
10 ounces white button mushrooms, trimmed, thinly sliced
1 rotisserie chicken (about 2 1/2 pounds), skin removed and meat shredded (about 4 cups)
1 package (10 ounces) frozen corn kernels
1 cup prepared green salsa, plus more for serving
6 burrito-size (10-inch) flour tortillas
1 bunch flat-leaf spinach, thick stems removed (3 cups)
1 log (5 ounces) soft goat cheese, crumbled

In a large skillet with a lid, heat oil over medium. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.

Add mushrooms; cover, and cook until they begin to release their liquid, 3 to 5 minutes. Uncover; cook, stirring occasionally, until mushrooms begin to brown and skillet is dry, about 5 minutes more.

Add chicken, corn, and salsa. Cook, stirring, until heated through and mixture is saucy, 4 to 5 minutes.

Meanwhile, heat tortillas according to package instructions. In center of each tortilla, layer spinach, chicken mixture, and goat cheese.

Wrap burritos one at a time: Fold side of tortilla closest to you over filling. Fold right and left sides toward center, and roll up. Halve if desired; serve with additional salsa.
 

See the recipe...

Mexican-Style Chicken with Penne

Yah, you know how I said I was going to learn to bake bread this week? Hasn't happened. What HAS happened is lots and lots of ice cream. (I blame Mr. Lebovitz.) Lest you think I've fallen into the arms of my boyfriend, Ice Cream, in my spouse's absence, I'd like to say that I meant to make Guinness ice cream for the Super Bowl, but it didn't happen... and since I already had my ice cream maker attachment in the freezer... I thought I'd take advantage of it. :)

I've made the executive decision to wait to photograph and share with you until my husband comes home. Otherwise, I might eat all the evidence. And it would be soooo worth it. (Should you feel the need for ice cream made at home, I can't suggest the Peanut Butter or Roasted Banana flavors enough.) To top them off, I'll make DL's Classic Hot Fudge later in the week. :)

Anyway, enough about ice cream - let's talk about Mexican-Style Chicken with Penne, shall we? This dish has made me a chicken thigh convert. I'd always shunned them, because thighs are dark and weird and usually hard to get to. I'm lazy, therefore, I like chicken breasts, right? Not anymore. The thigh meat was so tender and delicious, I considered reserving all the leftovers for my repeated weekday lunches. I didn't, though, I shared with Dave, cause thats the nice wife I am. (But I won't tell if you choose to hoard this.) This meal fed two adults, with seconds, and two lunches each.

The only changes I made were to add extra corn, an extra chipotle or two, and some extra spoonfuls of adobo. Those quantities are really up to you and your personal love/hate of smokey spiciness.

The whole thing came together really quickly and in a way that felt like cheating. Meaning, how is it that in almost no time at all, this amazing dinner ready for us to fall in love with? Science is crazy, sure, but this is magic. The cheese and cilantro are key, so even if you have to use a different cheese, don't leave it out.

*Edit: O yah! Pop over to Joey's site, 80 Breakfasts, for the HHDD #17: Pizza Roundup and your chance to vote!

Mexican-Style Chicken with Penne
c/o Food and Wine Magazine, February 2008
http://www.foodandwine.com/recipes/mexican-style-chicken-with-penne

Adding a small amount of canned chipotle chiles in adobo (available at most supermarkets) makes a basic tomato sauce smoky and complex. Finishing the dish with queso blanco and chopped cilantro leaves intensifies the Latin flavor.

3/4 pound penne rigate
5 tablespoons extra-virgin olive oil
1 pound skinless, boneless chicken thighs, cut into 1-inch dice
Kosher salt and freshly ground pepper
1 onion, cut into 1/4-inch dice
1 large garlic clove, minced
One 28-ounce can diced tomatoes, drained
1 large chipotle in adobo sauce, seeded and minced, plus 2 teaspoons adobo sauce
1/2 cup frozen corn
1/4 pound queso blanco or mozzarella cheese, coarsely grated (1 1/3 cups)
1/4 cup coarsely chopped cilantro leaves

Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain the penne.

Meanwhile, in a large, deep skillet, heat 3 tablespoons of the olive oil. Season the chicken with salt and pepper, add it to the skillet and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and garlic and cook over moderate heat until the onion is softened and the chicken is cooked through, about 4 minutes. Add the diced tomatoes, chipotle and adobo sauce and cook until heated through, about 2 minutes. Add the corn, season with salt and pepper and cook until the corn is heated through, about 1 minute.

Add the penne and the remaining 2 tablespoons of olive oil to the sauce and toss to coat. Add 1 cup of the queso blanco and toss. Transfer the pasta to bowls, sprinkle with the remaining queso blanco and the cilantro and serve.

See the recipe...

Orzo with Chicken, Corn, and Green Beans

This meal might not look like much, but it was soooooo yummy. And amusing. Why? Because it says it serves 4. Make it as made, and you'll end up with a large bucket of the stuff... so... while it may feed four, it serves them more than once. Dave and I had tons of it, and then we each had it for lunch the next day, and then I think we had it again for dinner...

I almost think of it as being akin lemonade... we could make a batch of this, and then set up a stand on the side of the road... Pasta with Chicken and Veg, $1!!! We'd be rich. RICH!

Psst! Head on over to Ruth's Once Upon a Feast for more tasty pasta dishes!! She has a terrific weekly roundup of everything pasta - which is just what you need in this cold cold weather!


Orzo with Chicken, Corn and Green Beans
Everyday Food Magazine, May 2005
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=ce9ecf06cd80f010VgnVCM1000003d370a0aRCRD&autonomy_kw=orzo%20with%20chicken%20corn%20and%20green%20beans&rsc=ns2006_m1

Coarse salt and ground pepper
1/2 pound orzo
8 ounces green beans, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
4 garlic cloves, minced
1 package (10 ounces) frozen corn kernels, thawed
1 whole roasted chicken, (3 pounds), skin discarded, shredded (about 3 1/2 cups)

In a large pot of boiling salted water, cook orzo until al dente, according to package instructions; add green beans during last 6 minutes of cooking. Drain; rinse under cold water until cooled.

Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add garlic; cook until fragrant, 1 to 2 minutes. Add corn and 1 teaspoon salt; cook until warmed through, 2 to 3 minutes.

Toss pasta and green beans with corn mixture and chicken. Season generously with salt and pepper.

Serves 4.

See the recipe...

Old Favorites, Part One: The Way We Were

(No, we aren't robots. Just a little bit on autpilot.)

We here in the OPF Household have been revisiting old favorites lately. Before this blog happened, I would find a new recipe, make it, and then if we liked it, I would make it another 3 or 4 times. Not all in a row, mind you, but over the next few weeks. At that point, I'd have learned something else, and we'd be eating it over and over until the next New Thing came along. It was a trend, sure, but I was ok with it. (Until Dave complained, anyway.)

And then the blog... and the desire/need to produce something new and different and yummy on a regular basis - and we both LOVE it! I love having this giant sheaf of recipes I can personally vouch for.

However, when we got back from vacation, all I wanted to make and eat were things we were already in love with... a true Coming Home, if you will. We had the steamed halibut, the chicken and polenta with fruity sauce, those yummy blueberry muffins, and we're having the swiss chard and ricotta roll tomorrow night!

Anyway, I have a slew of tasty, amusing things to show you. Some new foods (and non-south beach diet, for a change), and some old, but they turned out a different way... which was a little weird.

For now, I'm off to bed. G'night!

See the recipe...

Pan-Fried Chicken with Oregano-Buttered Beans

It kills me that I made this at the beginning of July and am only posting about it now. Kills me!!

This is such a simple meal to prepare, and the ingredients work something like magic. Seriously. Magic. The chicken roasted happily in the oven, the beans heated on the stove and turned into a creamy, lemony, oregano happiness. I have a thing for arugula, too, and its pepperiness lent beautifully to the chicken and beans. So simple, I don't even know how to better describe it all... creamy, friendly, bright, peppery.... does that do it?

This has been our dinner only the one time, but I know that its something that's going to make it into my Recipe File for Life. Seriously.

Pan-Fried Chicken with Oregano-Buttered Beans
Donna Hay Magazine, Issue 32

4 chicken breasts (7 oz. each)
olive oil for brushing
sea slat and cracked black pepper
3 ½ oz. unsalted butter
2 tablespoons lemon juice
½ cup oregano leaves
14 oz. can cannelloni beans, drained and rinsed
1 bunch (3 ½ oz) arugula leaves, trimmed

Brush the chicken with oil and sprinkle with salt and pepper. Heat a large non-stick frying pan over medium heat. Add the chicken and cook for 3-4 minutes each side or until cooked through. Remove from the pan and set aside.

Add the butter, lemon juice oregano and beans to the pan and cook for a further 2 minutes or until the beans are warm and the butter is golden brown. Slice the chicken and arrange with the oregano-buttered beans and rocket to serve.

Serves 4.

See the recipe...

Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

If you're a regular reader of this blog, you'll have noticed my adoration of polenta. I don't think I'd ever really experienced it before this past April, but I've tried to fit it in as much as possible since. When I'm on my own for dinner, I used to have a bowl of cereal... now I whip up some polenta instead. Almost just as easy, but so yummy!! (I'll still indulge in a bowl of Peanut Butter Puffins, don't worry!)

This is the first time I'd cooked with pre-made polenta. I love that the whole tube only had 140 calories!!! The recipe called for plain polenta, but my Wegmans didn't carry plain (weird!), so I used sun-dried tomato.

We rent and thusly don't own a grill, but my square grill pan stood in nicely. I couldn't fit everything onto the pan, as the recipe instructs, so I started with the nectarines and chicken. I figured that the chicken needed to rest a bit before slicing, and the polenta didn't need to long in the pan. Worked out well.

I smooshed the blackberries down, as Dave doesn't care for their texture whole, which made the whole salsa purple - which I found pretty. :)

Now, I was a little worried, as the inclusion of fruit actually IN our dinner is a new concept for us, but each ingredient did their job beautifully. The crusty goodness of the outside of the polenta married nicely with its creamy interior. The juicy fruit made friends with both polenta and chicken. And all together in one bite was heaven.

This recipe comes from Eating Well magazine (link below), which I find to be a really fantastic resource for seasonal, healthy recipes. If you haven't checked it out already, grab it the next time you're at the bookstore. You won't be disappointed. :)

Grilled Chicken & Polenta with Nectarine-Blackberry Salsa
Eating Well Magazine, August 2007
http://www.eatingwell.com/recipes/chicken_salsa_polenta.html

1 tablespoon plus 1 teaspoon canola oil, divided
1 tablespoon ground cumin
1 teaspoon kosher salt, divided
3/4 teaspoon freshly ground pepper
1 16- to 18-ounce tube prepared plain polenta
1 pound boneless, skinless chicken breast, trimmed
2 nectarines, halved and pitted
1 pint blackberries, coarsely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Hot sauce to taste
Preheat grill to medium-high.

Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.

Oil the grill rack. Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice.

While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve.

Makes 4 servings.

Per serving: 317 calories; 8 g fat (1 g sat, 4 g mono); 63 mg cholesterol; 34 g carbohydrate; 27 g protein; 6 g fiber; 694 mg sodium; 458 mg potassium.

See the recipe...

Creamy Mac, Chicken and Cheese

Feeling a little under the weather, I made this for dinner this past Friday night. I love this meal. Love love love it. This is what I imagine I would make for people that were home-bound sick or freshly babied or something. Its certainly what I would want if I was in either situation (hinthint). What's really cool about it is that it reheats beautifully, so we had this for lunch both days of the weekend.

I normally make it with bowtie, but I couldn't find any in the organic section this time around. While I can't remember the specific name of the pasta I did use, it looks like little, broken-up versions of lasagna noodles.... if that helps!

Doesn't really matter which pasta you go with, because it all marries together with the creamy, cheese sauce, the chicken (I use meat pulled from a store-bought rotisserie chicken), and the spinach. I love that spinach is included, because then you get the added vegetable element. Sure, its only a few ounces, but it counts!

Don't leave out the hot sauce. It gives it a little kick that you can't quite place without giving it any heat.

When you're feeling blue, or you know someone that is, make this casserole!! You or they will brighten right up!

Creamy Mac, Chicken, and Cheese
From: Fresh Every Day, by Sara Foster
http://www.amazon.com/Fresh-Every-Day-Recipes-Fosters/dp/1400052858/ref=pd_bbs_1/102-6030309-2846555?ie=UTF8&s=books&qid=1183816883&sr=8-1


2 tablespoons unsalted butter, plus more for buttering baking dish
½ pound short bite-sized pasta, such as penne, ziti, shells, bow ties, or orecchiette
2 teaspoons sea salt, plus more to taste
2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
2 cups milk
2 cups heavy cream
3 ½ cups cooked shredded chicken(from 3 ½ to 4-lb roasted chicken)
2 cups shredded sharp Cheddar cheese (about 8 ounces)
½ cup Parmesan cheese (about 1 ½ ounces)
8 ounces fresh spinach, washed, stems
removed, and drained (about 4 cups)
2 tablespoons chopped fresh marjoram leaves or 2 teaspoons dried
1 to 2 tablespoons hot sauce (Tabasco or Texas Pete)
1 teaspoon freshly ground black pepper, plus more to taste

Preheat the oven to 350°F. Lightly butter a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a boil. Add the pasta, stir, and cook until al dente. Drain in a colander and transfer the pasta to a large bowl. Drizzle with 1 tablespoon of the olive oil and toss to coat.

Melt the butter with the remaining olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until translucent. Add the garlic and cook for 1 minute longer, stirring constantly so the garlic doesn’t brown.

Stir in the milk and the cream, reduce the heat to low, and simmer, stirring occasionally, until the sauce is reduced by half and is thick enough to coat the back of a spoon, about 20 minutes (has taken me a bit longer, both times)

Remove the sauce from the heat and add the chicken, Cheddar, Parmesan, spinach, marjoram, hot sauce, 2 teaspoons salt, and 1 teaspoon pepper. Stir until the cheeses have melted and the spinach is wilted. Pour into the bowl with the pasta and toss to coat the pasta with the sauce. Taste for salt and pepper and season with more to taste.

Transfer the pasta to the prepared baking dish, scraping all the sauce out of the bowl with a rubber spatula, and bake for about 45 minutes or until the sauce is bubbling around the edges and the pasta is slightly brown on top. Let the pasta rest for about 10 minutes before serving. Serve warm.

Serves 8 to 10

See the recipe...

Fettuccine with Escarole and Brie

Its too bad this bowl probably contains a thousand calories, because I'd love to be able to make this again soon. Funny thing is, I was born lactose intolerant, but the docs were able to talk my stomach into digesting dairy anyway. (Its a silly story, but its explains my hatred of strawberry milkshakes.) While I love ice cream, and I'm ok with most cheese if its melted (as in pizza or in sandwiches)(except cheddar, gross), I have a really hard time liking cheeses. I don't like how they smell, I don't like the texture, I don't like the flavor.. blech, cheese. Dave has tried to warm me up to them. (There he goes again.) I will say, to my defense, he found the process too entertaining. He loves the face I make the instant a stinky cheese touches my tongue. I think he would give me tastes I wouldn't like on purpose, just so I'd make that Mr. Yuck face. Evil husband.

Anyway, my point is, its funny that while I really don't care much for a lot of cheeses, I really really love brie. Love it. Give me a nice triple cream smeary brie and a loaf of french bread and get out of my way!

So, Ruth, for my entry for Presto Pasta Night, this week, I submit: fettuccine with escarole and brie. I'd never purchased escarole before, and at Whole Foods, because the little sign was in the wrong place, I almost bought some fancy radishes (they looked like white carrots). I had a fairly good idea that escarole was lettucey, but would have gotten those radishes anyway, and this would have been a significantly less tasty dinner.

I used organic whole wheat pasta, and I added about a cup of shredded chicken to the mix. (I keep some shredded rotisserie chicken in the freezer for adding to salads.)

Like I said at the top, because of the bacon and the brie, this is no diet food. It was lovely and creamy and satisfying, and I will most certainly hold on to the recipe.

Fettuccine with Escarole and Brie
Food & Wine Magazine, May 2007
http://www.foodandwine.com/recipes/fettuccine-with-escarole-and-brie

3/4 pound fettuccine
2 tablespoons extra-virgin olive oil
2 ounces thinly sliced pancetta or bacon, coarsely chopped
1 large garlic clove, minced
1 shallot, minced
1 pound escarole, cut into 1-inch ribbons
Salt and freshly ground pepper
1/2 pound Brie (preferably a wedge), rind removed

In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain the pasta, reserving 1 1/4 cups of the cooking water.

Meanwhile, in a very large skillet, heat the olive oil. Add the pancetta and cook over high heat, stirring, until lightly browned, about 2 minutes. Add the garlic and shallot and cook until fragrant, about 1 minute. Add the escarole, season with salt and pepper and cook, stirring, just until wilted.

Add the pasta to the skillet along with 1 cup of the reserved pasta cooking water. Tear the Brie into 1-inch pieces and add to the skillet. Cook the pasta over moderate heat, tossing, until the Brie is melted and the sauce is thick and creamy, about 4 minutes; add more of the pasta cooking water if the sauce is dry. Season the pasta with salt and pepper. Transfer the pasta to bowls and serve immediately.

See the recipe...

Parmesan and Polenta Chicken

Chicken dinner number three did not disappoint. The combination of the spinach, basil, corn, and dressing... it was like healthy freshness in your mouth. I'm a big fan of slicing the chicken breasts in half horizontally, cuts the cooking time in half and it makes it easier to control my portions.

The polenta gave the chicken a really nice crunch. As I was prepping, I realized I was out of lemons, so I substituted limes.

I don't really know what else to say, other than, go out and make this dinner. Its perfect for springtime, and you can feel good about eating it. Brooke loved the recipe too, and she totally beat me to it. If two brand-new food bloggers accidentally make it in the same week and both love it, its got to mean something. :)

Parmesan and Polenta Chicken
Donna Hay Magazine, Issue 31

2 cobs corn, husks and silks removed
olive oil for brushing
2 chicken breasts (7 oz each)
flour for dusting
2 eggs, lightly whisked
½ cup polenta
1/3 cup finely grated parmesan cheese
2 tablespoons vegetable oil
3 ½ oz baby spinach leaves
½ basil leaves
grated parmesan cheese, extra to serve
dressing
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 clove garlic, crushed
1 tablespoon olive oil
2 teaspoons honey
sea salt and cracked black pepper

To make the dressing, place the mustard, lemon juice, garlic, oil, honey, salt and pepper in a bowl and whisk to combine. Set aside.

Preheat the oven to 425°F. Brush the corn with oil, place in a baking dish and roast for 25 minutes or until golden. Slice the kernels from the corn and set aside.

Slice the chicken in half horizontally, dust with the flour, dip into the egg and press into the combined polenta and parmesan to coat. Heat the oil in a non-stick frying pan over medium heat and cook the chicken for 2-3 minutes each side or until golden and cooked through. Arrange the chicken, corn spinach and basil on plates and spoon over the dressing and grated parmesan to serve.

Serves 4.

See the recipe...

Chicken & Asparagus with Melted Gruyere

If my stomach were bigger, I would have had seconds. (I think I just had big firsts.) As it was, I made sure to eat up every last sauced piece of rice. I might have even licked the plate. (but I didn't, I promise.)

There wasn't much to tonight's dinner. Nothing fancy, but altogether perfect. Dave randomly picked out a wonderful Iron Horse Chardonnay, and upon reading its tasting notes, it was the most perfect wine we could have had in and with our meal.

I will confess, I tasted the sauce before I added everything back into the pan, and I wasn't impressed with it. Something magical happened when I put the asparagus and chicken back in, because dinner was awesome. (I cannot stress this enough.)

Even better, because its from Eating Well Magazine, its even healthy! Rock on!


Chicken & Asparagus with Melted Gruyere
Eating Well Magazine, June 2007
http://www.eatingwell.com/recipes/chicken_asparagus_gruyere.html

8 ounces asparagus, trimmed and cut into 1-inch pieces
2/3 C reduced-sodium chicken broth
2 Tsp.s plus ¼ C all-purpose flour, divided
4 boneless, skinless chicken breasts (1-1 ¼ pounds), trimmed
¼ Tsp. salt
½ Tsp. freshly ground pepper
1 Tbsp. canola oil
1 shallot, thinly sliced
½ C white wine
1/3 C reduced-fat sour cream
1 Tbsp. chopped fresh tarragon
2 Tsp.s lemon juice
2/3 C shredded Gruyère cheese

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.

Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.

Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.

Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.

Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.

See the recipe...

Sticky Chile Chicken

Last week, for research purposes, I went out and got Donna Hay Magazine Issue #31.

Tonight was the first dinner from the magazine (tune in Friday night for the second) and I have to say, YUM! Her recipes are straight forward, aren't ingredient heavy, and there are tons of photos. Love it! I will certainly look for it again at Borders.

I probably didn't let the sauce simmer long enough at the end, because it wasn't as sticky as it looked in the magazine photo. I will say that it was super spicy - but not in an evil way. The recipe called for "small red chiles," so I picked up some small red Thai chiles from Wegmans. I also used a serrano chile I had leftover from the weekend. Spicy that makes your nose run, but not so spicy you cry. Make sense?

I did cheat a little. I made the brown rice last night. After work and the gym, I really don't want to wait while my rice cooks for 45 minutes. I made enough for two dinners, so we'll have the rest tomorrow.

Enjoy!



Sticky Chile Chicken
Donna Hay Magazine, Issue 31

4 chicken breasts (7 oz each)
¼ cup hoisin sauce
¼ cup soy sauce
2 cloves garlic, crushed
2 small red chiles, chopped
2 teaspoons brown sugar
1 tablespoon vegetable oil
1/3 cup water
steamed rice and Asian greens to serve

Place the chicken, hoisin sauce, soy, garlic, chili and sugar in a bowl and toss to coat. Set aside to marinate for 10 minutes.

Heat a large non-stick frying pan over medium-high heat. Add the oil and chicken, reserving the marinade, and cook for 5-6 minutes each side or until cooked through. Remove from the frying pan and keep warm. Add the marinade and water to the frying pan and cook, over medium heat, for 2-3 minutes or until the sauce is thick and syrupy. Slice the chicken, spoon over the sauce and serve with steamed rice and Asian greens.

Serves 4.

See the recipe...

Weekend Cookbook Challenge 16 - Something New

Sara at I Like to Cook's Weekend Cookbook Challenge 16 is all about Something New. Sara and her sites are new to me, blogging is still mostly new, and I have a couple of new cookbooks, so I thought, why not?

This dinner itself added up to a couple of new things, actually. Lentils and individual pies. And considering I didn't have individual pie dishes and therefore used an over-sized muffin tin, I think it only gets me half credit.

I wouldn't suggest deviating from the pie dishes. Once these babies were done, it made more sense. Couldn't get them out of the muffin pan without breaking them, so we ate them directly from the tin. I'd hoped for a nice pretty picture with the wee cute pie on the plate with the pretty salad... no dice. Dave and I both found them really tasty, though, so even if you don't mind sharing eating from the tin, go forth.

Lentils are nice. They boiled away happily as I fought with the phyllo dough. Let me tell you... don't get phyllo from Wegmans, get it from Whole Foods. (I can't vouch for anywhere else.) I thank the cooking spirits that my first phyllo experience was flawless, because tonight... omg... If tonight had been my first night, I'd've never gone back. The sheets were all stuck together... which just lead to more tearing... bleh. Nightmare.

I even want to liken tonight to sports. When the super kick-ass team is playing the crappiest... and they walk in all puffed up, like its in the bag.... and then they lose. I thought I had this. Goat cheese, awesome. New lentil experience, check. Phyllo, rockin... 'cept... not so much. In the end, I just buttered and stuck broken sheets together... cause, really, what CAN'T butter fix?


Lentil and Goats Cheese Tarts
From “Off the Shelf: Cooking from the Pantry” by Donna Hay

150 g (5 oz) du puy lentils
6 sheets phyllo pastry
50 g (1 ½ oz) butter, melted
500 g (1 lb) ricotta cheese
4 eggs
1 ½ cups (12 fl oz) milk
¼ cup chopped flat-leaf parsley
1 cup cooked chicken, shredded
cracked black pepper and sea salt
180 g (6 oz) goat’s cheese, sliced ▪

Place the lentils in a saucepan of boiling water and cook for 15 minutes or until tender. Drain and set aside. Preheat the oven to 160° C (325° F). Cut the pastry sheets in half to make squares. Lightly brush the pastry squares with the butter and make piles of 3 sheets each. Line 6 greased 1 cup (8 fl oz) capacity dishes (or large muffin tin) with the pastry, folding to fit the edges in the dishes.

To make the filling, mix the ricotta, eggs and milk in a food processor until smooth. Place in a bowl and stir through the cooked lentils, parsley, pepper and salt.

Pour the mixture into the pastry shells and top with the goat’s cheese. Bake for 30 minutes or until the filling is set. Serve warm.

Serves 4.

▪ You can also use blue cheese or aged cheddar.

See the recipe...

Truffled Wild Mushrooms Over Whipped White Beans (with Chicken)

Contrary to the picture, dinner wasn't really ALL beige. I forgot the parsley garnish... and yah. It certainly doesn't taste beige, so give it a shot.

This recipe is also from the magazine Lori P. lent me. The Vegetarian Times website is pretty fickle as to what recipes it shows you when you search, so don't get frustrated.

The whipped white beans are dreamy, I think I could eat them all myself as a standalone dinner. (If Dave was out and I wanted something other than cereal) It supposedly feeds 4, but not at our house. I sliced two roasted chicken breasts into it. If you're keen on maintaining its vegan-ness, omit the chicken.

Truffled Wild Mushrooms Over Whipped White Beans
http://www.vegetariantimes.com/document/575

Truffle oil and earthy wild mushrooms turn a simple ragout into a sublime main dish. Truffle oil is a worthwhile investment. A few drops can transform roasted vegetables, bean dishes and even a plain ol’ bowl of mashed potatoes.

2 tsp. olive oil, divided
1 medium leek, white and pale green parts chopped (about 1/2 cup)
2 15-oz. cans cannellini beans, rinsed and drained
1/2 cup low-sodium vegetable broth
2 cloves garlic, minced (about 2 tsp.)
2 tsp. chopped fresh thyme
1 lb. wild mushrooms, halved
1/4 cup chopped fresh parsley
2 tsp. truffle oil

Heat 1 tsp. oil in large skillet over medium heat. Add leek and sauté 2 minutes. Stir in beans, broth, garlic and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer bean mixture to food processor and blend until creamy and smooth. Return to skillet, cover and keep warm.

Heat remaining 1 tsp. oil in medium skillet over high heat. Add mushrooms and sauté 8 minutes, or until soft and brown. Season with salt and pepper, and stir in parsley.
Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 tsp. truffle oil, and serve.

PER SERVING: 299 CAL; 15G PROT; 7G TOTAL FAT (1G SAT. FAT); 46G CARB; 0MG CHOL; 691MG SOD; 17G FIBER; 2G SUGARS

See the recipe...

Monday Dinner

This recipe is from our March Supper Club night. One of the two "new girls" brought it (and we're going to try to keep her - thanks Sara!). It had been a long time since I'd had crescent rolls, and I'm beginning to wonder why. Her recipe, pulled from AllRecipes.com, didn't actually call for grinding everything up in the food processer, so I'm not sure why I did it, but now that I've done it that way twice, I guess its all ok!

We had this with a simple garden salad. It makes enough for 4 or 5 people, and since there is just the two of us, we have dinner for another night! Rah!


Chicken and Broccoli Braid
c/o Sara M., from March Supper Club
http://allrecipes.com/Recipe/Chicken-and-Broccoli-Braid/Detail.aspx

2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
½ cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
½ cup mayonnaise
2 teaspoons dried dill weed
¼ teaspoon salt
2 tablespoons slivered almonds
¼ cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg, beaten

Preheat oven to 375 degrees F (190 degrees F).

In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.

Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.

Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

See the recipe...

Easter Dinner

Most people, I guess, would have had ham and spring vegetables and deviled eggs... but not us! Dave picked another recipe (for me to make) from the Dona Tomas cookbook... so we had Mexican for Easter! Yay!

This is not a weeknight dinner - unless you're one of those people that gets in to work at 7 and out at 3 or something... I think I started getting dinner together at 3? Mind you, I made cupcakes in the middle, I put off cooking the chicken for a couple of hours... but the fact is, I got started early. But boy, was it worth it.

Ah, and for those of you that want to sub out brown rice for the white - don't. I tried that the first time I made it, and seriously, the rice took hours. HOURS! Just suck it up and have white rice.


Pollo Con Mole Agridulce (Chicken Breast with Guajillo Sauce, Spices, Orange and Lime)
From Dona Tomas: Discovering Authentic Mexican Cooking, by Thomas Schnetz and Dona Savitsky

5 guajillo chiles
1 cup water
2 cups plus 2 tablespoons canola oil
1 ½ white onions, coarsely chopped
3 cloves garlic
¼ fresh pineapple, peeled, cored, and cubed
¼ teaspoon ground canela (Mexican cinnamon)
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
About 2 tablespoons kosher salt
½ cup freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
1 ½ cups chicken broth
3 boneless, skinless chicken breasts, halved
Freshly ground black pepper
2 teaspoons unsalted butter
2 tablespoons sesame seeds, for garnish

Place a dry skillet over medium heat. Add the chiles and toast for 2 to 3 minutes, pressing them into the pan and turning occasionally with tongs to prevent burning, until the skins are lightly brown and the chiles begin to puff up. While the chiles are still hot, remove the stems but don’t discard all the seeds since you’ll want some for the heat. Submerge in a bowl of hot water for 20 to 30 minutes to rehydrate. Drain the chiles and combine with the water in a blender. Puree on high speed to make a paste.

Place a large skillet or sauté pan over high heat and add the 2 cups oil; you want a good depth so that the vegetables and pineapple will be submerged during frying. When the oil is hot, add the onion and fry for 3 to 4 minutes, until browned around the edges and toward the center. Add the garlic cloves when the onion is about half-cooked and cook for 2 to 3 minutes, until browned. Remove the onion and garlic with a skimmer or a slotted spoon and transfer to a colander or China cap to drain. Add a little more oil if necessary and carefully add the pineapple. Fry for 2 to 3 minutes, until golden brown. A spatter screen can be quite helpful since the juicy pineapple tends to spatter. Remove from the oil with a skimmer and add to the colander to drain. Wipe most of the oil out of the pan.

Place the onion, garlic and pineapple in a blender and puree on high speed for 1 to 2 minutes, until a fine consistency is achieved. Return the puree to the pan and place over medium heat. Gently whisk in the chile puree, canela, allspice, and cloves, salt, orange juice, lime juice, and about ¾ cup of the broth. Decrease the heat to low and gently simmer for about 1 hour, until the flavors begin to marry. Adjust the seasoning with the spices and salt as necessary.

Preheat the oven to 350°F. Season both sides of the chicken with salt and pepper. Place a large sauté pan over high heat and add the 2 tablespoons oil and the butter. When hot, add the chicken and sauté for5 to 7 minutes, until the first side is browned. Place the pan of chicken into the oven for about 10 minutes, until tender and cooked through. (The second side of the chicken will brown in the oven.)

Remove the chicken from the pan and arrange on individual plates or a serving platter. Place the pan back over high heat and add the remaining ¾ cup of broth. Deglaze the pan, scraping up and browned bits with a wooden spoon, then simmer and reduce for 5 to 6 minutes. Add to the simmering sauce and ladle over the chicken. Serve and once, garnishing each plate with a sprinkling of sesame seeds.

Serve with:

Arroz Con Chile Poblano (Poblano Rice)
From Dona Tomas: Discovering Authentic Mexican Cooking, by Thomas Schnetz and Dona Savitsky

Poblano Marinade
1 cup tomatillos (about 6 ounces)
1 poblano chile, toasted, peeled, stemmed, and seeded
¼ bunch cilantro
Kosher salt
Water

Rice
3 tablespoons canola oil
½ cup white onion, cut into ¼-inch dice (about ½ onion)
1 ½ cups medium- or long-grain white rice
2 tablespoons kosher salt

Soak the tomatillos in cold water for a few minutes, then peel off and discard the husks. Place the tomatillos, chile, cilantro, and a pinch of salt in a blender and puree until smooth. Add enough cold water to bring to three cups of liquid and quickly blend together.

Place a saucepan over high heat and add the oil. Add the onion, decrease the heat to medium, and sauté for 4 to 5 minutes, until transparent. Add the rice and continue to sauté for 5 to 7 minutes, until toasted to a light coffee color; this will enhance the flavor and keep the rice from clumping.

Add the marinade and salt and increase the heat to high. Bring to a boil then decrease the heat to medium. Cover and gently simmer for 30 to 40 minutes, until all the liquid is absorbed and the rice is tender. Fluff the rice with a fork and adjust the salt just before serving.

See the recipe...