Chicken Stroganoff

Chicken Stroganoff

4-5 skinless boneless chicken thighs washed, dried, trimmed of excess fat and cut

into bite size pieces


sweet Hungarian paprika


½ teaspoon kosher salt


freshly ground black pepper


2 Tbs flour for dusting

½ medium onion diced


8 oz. mushrooms cleaned and sliced

¼ C vermouth or sherry


1/2 C chicken stock


1 Tsp tomato paste


1 bay leaf


¼ C plain yogurt


salt and pepper to taste

chopped parsley (optional)

Prep the chicken then sprinkle with salt, pepper and a generous amount of paprika.

Dust with flour.

Get a heavy bottomed stainless steal saute pan hot over medium high heat then add some olive oil. Use tongs to place a layer of chicken down (you might need to do in two batches). And allow the chicken to brown before attempting to turn over (this makes some great fond and prevents the chicken from sticking to the pan). Flip the chicken and brown on the second side before removing to a plate. Repeat with a second batch if necessary.

Add some more oil if needed then add the onions and mushrooms. Get these nice and brown tossing to make sure nothing gets burned.

Deglaze the pan with the vermouth then add the chicken stock, tomato paste, and bay leaf. Turn down the heat a bit and let the chicken cook, stirring to mix the coating on the chicken with the liquid to help it thicken.

Once the chicken is done and the sauce is nice and thick, turn down the heat to low and add the yogurt. Taste it and add some more salt and pepper if you like.

Finish with some chopped parsley and serve over egg noodles.

Chicken Noodle Soup

The Lady’s Chicken Noodle Soup

Source: FoodNetwork.com

Prep Time: 25 min
Cook Time: 1 hr 0 min
Level: Easy
Serves: 8 to 10 servings

Ingredients

Stock:

1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper

Soup:

2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving

Directions

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

Dave's Chicken Makhani

Chicken Makhani is an Indian Butter Chicken. Dave tells me he changes the recipe every time depending on his mood, but here is the version that he used for this photo.  I can tell you that it is always good.  Play with the spices to get it the way you like it.

Chicken Makhani

Chicken Marinade:
1 Tbsp peanut oil
1 tsp garam masala
Pinch cayenne pepper

Marinade 1 pound of boneless chicken, cut to bite-size pieces, in spices and liquid for 1 hour.



Sauce:
1 Tbsp oil (peanut oil is best)
1/2 onion, chopped
2 Tbsp butter
2 Tbsp lemon juice
3 cloves garlic, minced
1/2 inch ginger root, minced
1 tsp garam masala
1 tsp chili powder
1 tsp ground cumin
1 bay leaf
1/2 cup cream
1/2 cup milk
1 cup tomato puree
1/4 tsp cayenne pepper
salt and pepper to taste
1/4 cup plain yogurt, mixed with 1 Tbsp cornstarch 

Saute onion and cook it in the oil and butter over medium heat.  Add other ingredients (except yogurt) and cook until liquid is slightly reduced, fold in yogurt & cornstarch.  Use a hand blender to blend it blend it up... be careful, it's hot! Set sauce aside.

Cook marinated chicken until done, add sauce to chicken and reheat until warm.  Serve over cooked basmati rice.

Parmesan Rosemary Popovers

Parmesan Rosemary Popovers
Found here

2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
1/2 cup shredded parmesan cheese
1 tablespoon fresh rosemary, finely chopped

Preheat oven to 425 degrees. Grease and flour six custard cups or 6 cavities in a muffin tin. In a medium bowl beat eggs slightly. Beat in flour, milk and salt until just smooth; being careful not to over beat. Gently stir in parmesan cheese and rosemary. Fill custard cups 1/2 full. Bake at 425 degrees for 40-45 minutes. Immediately remove from cups and serve piping hot.

Sliced Roasted Pumpkin with Sweet and Peppery Cardamom Glaze

Sliced Roasted Pumpkin with Sweet and Peppery Cardamom Glaze
1 sugar or pie pumpkin
1/2 cup brown sugar
1/2 tsp salt
3/4 tsp pepper
3/4 tsp ground cardamon
1 Tbsp olive oil
3 Tbsp unsalted butter, melted

Cut stem from pumpkin. Slice pumpkin into one-inch thick slices. Scrape seeds and string from each slice (I find this easier than cleaning pumpkin before slicing).  Place slices of pumpkin on large cookie sheet.  Mix together other ingredients in a bowl to make glaze.  Brush glaze over pumpkin slices and place in a pre-heated 400ºF oven.  Cook for 40 minutes.  Turn oven to broil and broil an additional 4-5 minutes.  Remove from oven and serve.  You may want to brush the glaze that melts onto the cookie sheet back onto the pieces of pumpkin.  Yum!

Dave's Updated Indian Rogan Josh

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Rogan Josh
Ingredients:
2 pounds lean lamb shoulder, cut into chunks

1/2 cup plain yogurt
1 1/2 t cornstarch

1 teaspoon cardamon
1/2 teaspoon ground cinnamon
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 teaspoons garam masala
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon chili powder

2 cups canned tomatoes
2 cloves garlic, peeled
1 large onion, chopped
2 potatoes, peeled and cubed
1 piece (2-inch size) ginger root
1 cup less-sodium beef broth
3 tablespoons vegetable oil
2 tablespoons chopped cilantro
cilantro sprigs for garnish

Directions:
Mix the cornstarch and yogurt together in a small bowl until smooth (this will help prevent the yogurt from curdling).
In a bowl or zippered plastic bag, toss lamb with yogurt. Mix spices with lamb mixture. Cover and refrigerate overnight.

In a food processor, combine tomatoes, garlic, onion and ginger; puree until smooth.

In a large pot heat oil over medium heat. Add tomato mixture and cook for 5 minutes. Stir in lamb and marinade. Add potatoes. Stir in broth.

Simmer for 2-3 hours or until lamb is desired texture.

Stir in cilantro just before serving. Garnish with cilantro sprigs.

PS. The pot I brought was double this recipe.

Tarte Flambée Aux Champignons

Tarte Flambée is a French pizza-ish dish made with crème fraîche and onions and sprinkled with bacon. My version is "aux champignons" meaning that I added mushrooms.  I also made my dough a little thicker, because I happen to like it that way.  I used this pizza dough recipe, and the photo above is a very small personal pizza, so the toppings look proportionately bigger than the recipe below might look. I also crammed more toppings on my small pizza than they usually do in France.  I can't tell you how amazingly fabulous this tastes.  Crème fraîche makes an amazing topping on pizza.

Toppings:


1 tablespoons oil, 1 Tbsp butter
1 medium onion (3 ounces), finely chopped
8 oz sliced mushrooms
1 cup crème fraîche
½ teaspoon salt
¼ teaspoon pepper
4 pinches nutmeg
3 ounces bacon, cut into matchsticks


Precook the pizza dough in a 425ºF oven on a pizza stone for 5 minutes. Saute the onion and mushrooms in the oil and butter, set aside. Cook the bacon and chop into pieces. Mix the crème fraîche with the salt, pepper, and nutmeg. Spread the crème fraîche mixture onto the pizza dough. Top with onion, mushroom and bacon. Return to oven and cook for another 5-7 minutes or until crust is done.

Orange Chicken

This recipe is adapted from several recipes online and changed to fit my own tastes.  My son who asked me to make orange chicken, loved it, as did all of the family.  I even liked it, and I'm not all that fond of orange chicken.  This one isn't as sickly sweet at the casual restaurant versions.

Orange Chicken

2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon ginger root, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons red wine vinegar
¼ cup sweet Tai chili sauce
1 orange, zest of

Directions

Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
Stir cornstarch and flour together. Mix flour mixture and egg mixture. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
 
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
Clean wok and heat 15 seconds over high heat Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil.
 
Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. Heat until sauce is thickened. Stir in orange zest. Serve over jasmine rice.

Cincinnati Chili

 

 I was introduced to Cincinnati Chili by my sister who married a Floridian, my BIL, Ed. She directed me to this recipe the other night, when my son asked me to make Cincinnati Chili, like his aunt makes.

From Wikipedia: Cincinnati chili (or "Cincinnati-style chili") is a regional style of Chili con carne characterized by the use of seasonings such as cinnamon, cloves, allspice or chocolate. It is commonly served over spaghetti or as a hot dog sauce, and is normally of a thin, sauce-like consistency, unlike most chili con carne. While served in many regular restaurants, it is most often associated with several restaurant chains such as Empress Chili, Skyline Chili, Gold Star Chili, Camp Washington Chili and Dixie Chili. Restaurant locations are found pervasively in the greater Cincinnati area with franchise locations also throughout Ohio and in Kentucky, Indiana, and Florida. Restaurants that feature Cincinnati chili are frequently called "Chili Parlors."

Ingredients
Found Here

1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1/2 (1 ounce) square unsweetened chocolate
2 (10.5 ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese

Directions

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. It is the best if you now refrigerate overnight.
Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

Roasted Broccoli with Goat Cheese and Almonds

Crispy and crunchy roasted broccoli with pungent goat cheese and roasted almonds.
Recipe found here, but I used Romano goat cheese rather than Parmesan. 

Baked Veggies

Hot, baked spring veggies with seasoned bread cubes, eggs and cheese.

Vegetarian "Irish" Stew

My daughter, Adara, and her two friends, Kim and Amanda, made this delicious stew last night to celebrate St. Patrick's Day. They found the recipe here, and I have to say that even though I was afraid I'd be dissapointed in Irish stew without lamb or beef, it was great! The pearl barley and Stout gave it a rich, filling nutty flavor that was delicious. They went heavier on the seasonings, and added them directly to the stew, chopped, rather than tied in cooking string. They also made the recipe about 1 1/2 times itself (and fed 5+ of us).

Vegetarian "Irish" Stew (Because anything with Stout in it is Irish, right?)
4 tablespoons olive oil

3 medium leeks, cleaned and sliced
1 cup cup parsnips, sliced

1 cup carrots, sliced

1 cup potatoes, sliced into chunks

1 cup turnips or rutabagas, peeled and sliced into chunks

1 cup celery, diced

4 cups vegetable stock

2 cups stout beer

1 cup pearl barley

1/2 cup fresh parsley, chopped

A few sprigs each fresh rosemary, fresh thyme and fresh marjoram (or 1/4 teaspoon of each dried)

Salt and pepper to taste

1. In a large soup pot or dutch oven, saute leeks in the olive oil until translucent. Add the remaining vegetables and cook for a few minutes, stirring to coat the vegetables with oil.

2. Add broth, stout, barley and parsley to pot. Tie together sprigs of fresh herbs with a piece of cooking string and add (or add dried herbs). Bring to a boil, then reduce heat. Simmer for an hour, or until vegetables are tender and stew has thickened, adding water if necessary. Remove herb bundle.

3. Season with salt and pepper, divide among plates and serve with bread.


Adara, Kim, and Amanda making Vegetarian "Irish" Stew