OK, this way of baking a Cornish game hen could not be easier. And yes, I have 3 other recipes for game hens on this site. Which might lead you to the conclusion that we love game hens. And if that is the case, then you are absolutely correct. We categorically adore these tasty, tender little guys that are super easy to prepare. OK, Mr. C. isn’t concerned with the time it takes to get one of these little darlings on the table. But I am! Quick and easy to prepare dinners has become my new rallying cry when it comes to the use of my time. It doesn’t always work out that way, but then why should it when it doesn’t often work for politicians either? (Rallying cries that is! Not how to put food on the table in a timely manner!) But I digress!
Anyway, the other evening I served a game hen prepared this way, and we both thought it was mighty tasty.
I’m still amazed that in just 20 years, we have transitioned from each devouring our own game hen (and often wanting more) to not being able to finish even a half of one now. But then I used to laugh at older people who only talked about their ailments too. And guess what, I am now terribly interested in how my friends’ sleeping habits, pill consumption, and inability to drive at night have impacted their lives. But as the old saying goes “live and learn”. And as I have reasoned more instinctively as I’ve gotten older, I still have a lot to learn. And not judging people because of my lack of knowledge or experience is one of the areas that could still use improvement. But thankfully, I am aware enough to know that I need to change some of my attitudes in this regard. So, along with still trying to learn how to make a good pad Thai, the secret to a perfect green sauce for enchiladas, and how to get Mr. C. to love cruciferous vegetables, I am going to work on me. About darn time, wouldn’t you say!
Peace and love to all.
1 (24-oz.) Cornish game hen, spatchcocked (see how to spatchcock below)
1 tsp. Italian seasoning
½ tsp. seasoned salt
freshly ground black pepper
¼ tsp. granulated garlic
¼ tsp. granulated onion
¼ tsp. paprika
tiny pinch savory
1 T. melted unsalted butter
Pre-heat the oven to 400-degrees. Line a baking sheet or pan with parchment paper.
Thoroughly dry the game hen using paper towels. Place breast side up on prepared pan to air dry while you make the seasoning mix.
Combine the Italian seasoning, salt, pepper, granulated garlic, granulated onion, paprika, and savory together in a small bowl.
Rub the melted butter all over the Cornish hen. Sprinkle with the spice mix.
Bake in the pre-heated oven for 1 hour or until the game hen is golden brown and the internal temperature in the thigh reaches 160-degrees.
Remove from oven, tent with aluminum foil, and let sit for 10 minutes before serving.
To spatchcock a game hen: (or a chicken or turkey for that matter)
Dry the hen and place on a cutting board, breast side down. Using sharp kitchen shears, cut down each side of the backbone, starting from the neck end down to the tail. Remove the backbone, pull open the hen, flip it over, then press down on the breast to open it out flat.
My partners in crime as I wrote up this recipe the other evening. From left to right – Mr. C., Max and Miles. (My desk is just to the left of Miles.) Now I ask you, could a person ever ask for any finer writing companions? I think not too!
OK, not everyone has a neighbor that gifts them with a package of duck sausages just for the fun of it. But I do! (Vicki, my dear friend next door.) But then, what the heck to do with the sausages? So, bottom line, the poor sausages languished in our freezer for several months before I had the courage to use them in a dish. That, and Mr. C., who happens to have taken on the dubious task of “keeper of the freezer”, had grown weary of asking me when I planned to do something with the sausage. (Somebody has to make sure the freezer is always well stocked, and I am not that person. I am great at keeping the fridge and pantry in good supply. But I am terrible when it comes to the freezer. It lives in our garage, so out of sight, out of mind as the old saying goes! You know how it is!)
Anyway, I finally decided that the sausage would be perfect in soup. And where better to look for a recipe than on the site that sells all things duck – D’Artagnan. (Great site BTW!)
So, this is my version of D’Artagnan’s White Bean & Duck Sausage Soup. (Why do I always think of the Marx Brothers when I say duck soup?)
Anyway, the soup turned out to be quite delicious, and very easy to build. There is one difficult step however, but that step happens almost every time I make soup. It’s the waiting time while the soup burbles away to yummy perfection. Because all the time soup is cooking, great smells emanate from the kitchen. And this soup was no exception when it came to smelling delightful as it cooked.
So, if you too just happen to have some duck sausage laying around, make this soup. It is ever so nourishing and makes your mouth happy while filling your tummy. A perfect winter treat! If you don’t have any duck sausage on hand, then consider ordering some online. It is very rich and delicious. And an 8.5-oz. package goes a long way.
Well, that’s all for today. It’s very cold outside. And mother nature can’t decide whether to cover us with snow or torture us with the fact that the clouds could dump on us at any old time. So, we wait. And watch. And change a couple of appointments just in case. Never a dull moment. But then, that’s OK too!
Peace and love to all.
1 c. dry cannellini beans
2 T. extra virgin olive oil, divided
1 (8.5-oz.) pkg. Duck and Armagnac Sausage, removed from casings and cut into small dice (duck sausage available at D’Artagnan – on line)
1 lg. shallot, chopped
½ c. chopped onion
1 lg. carrot, chopped
1 rib of celery plus leaves, chopped
4 cloves garlic, finely minced
2 tsp. tomato paste
4 c. chicken stock
1 lg. bay leaf
¼ tsp. dried thyme
¼ tsp. kosher salt
freshly ground black pepper
½ tsp. Aleppo pepper or half Spanish paprika and cayenne or Piment d’Espelette
2 c. arugula, Swiss chard, kale, or baby spinach, finely chopped
2 tsp. cognac, opt.
The night before you plan to build the soup, rinse beans under cool running water then place in a large non-reactive container and cover with 2-inches of cool water. Let beans soak at room temperature overnight. Or, rinse the beans, cover with 3-inches of water, bring to a boil, remove from heat, cover, and let sit for 2-3 hours.
Heat 1 tablespoon of the olive oil in a covered large pot or Dutch oven over medium-high heat. Thoroughly brown the sausage then remove it to a small bowl. Set aside to cool then place in your refrigerator until called for.
Add the second tablespoon of olive oil to the pan along with the shallot, onion, carrot, and celery. Season with salt and pepper. Sauté vegetables until shallots are translucent and carrots start to soften slightly, about 7 minutes. Add the garlic and cook for 1 minute.
Stir in the tomato paste and cook for about 3 minutes. Add the chicken stock, stirring up any browned bits at the bottom of the pan. Add the bay leaf and thyme. Bring the mixture to a boil, then turn down the heat to medium-low, drain beans, rinse, then add to the pot. Cover the pot and simmer the mixture for about 2½ hours, or until beans are cooked through. Remove bay leaf.
When the beans are tender, stir in the sausage, arugula, and Aleppo pepper. Continue to cook over medium heat for 20 minutes. Adjust seasoning and add the cognac. Serve hot.
Olive Oil Drop Biscuits are great with this soup. Look for recipe on this site in the very near future.
Last evening, I served this very simple to prepare casserole for dinner. Our dear friend and neighbor Vicki joined us for the occasion. She was by herself because her husband Mark was down in Nashville recording some of his original songs in a professional studio accompanied by session musicians and backup singers. What fun is that! Anyway, I wanted to serve a dish that was easy to prepare and contained fairly healthy ingredients including brown basmati rice. Because I had special ordered brown basmati rice and was eager to use it again after my first recipe (Mediterranean Brown Basmati Rice Salad) had worked out so well.
Well, you know the old saying about best laid plans. Well, mine sure went asunder. Because for the life of me, I couldn’t find the brown basmati rice in my pantry. Apparently, I had tucked it in a place I was sure to find it. Wrong! I searched for 10 minutes before I threw my hands in the air, declared myself a freaking idiot, and used white balsamic rice in place of its brown relative. I was so mad at myself. But I couldn’t keep looking because Mr. C. had a rehearsal last evening, so I had to get the casserole in the oven by a certain time. And being late to rehearsal because his scatter-brained wife couldn’t find a certain ingredient was simply not a good enough excuse. Plus, what husband would want to admit to their wife’s disorganization (and that’s a kind word for it) in front of a bunch of fellow musicians! Even though, or maybe because, they are all friends and would nod their heads in an understanding and sympathetic way. I simply could not subject Mr. C. to that kind of genuine commiseration at my expense!
Anyway, I used white basmati rice, and all was well. The casserole was delicious, and it was on the table in time for the three of us to enjoy a leisurely dinner together.
And in case you were wondering, I did find the brown basmati rice. In fact, I walked straight to it after dinner. And yes, I had put it just where it belonged.
I have decided that this type of thing is just going to be part of my life from now on. I can’t ski any longer. I can’t hike any more. I can still walk up a hill, but I can’t come back down. (My knees are shot!) And Mr. C. more often than not, has to supply the last word in my sentences. I can’t hear or see like I used too. But I still know when the sun’s over the yardarm, even when there is no clock in sight.
And I can still laugh at myself. Which believe it or not, is the best medicine for wending your way through the intricacies of aging. Better laughter than tears is my new life motto.
So, as always, laugh rather than cry, be positive rather than negative, and always cut yourself some slack. Most of us are harder on ourselves than we are on others. Most of us would rather give than receive. But I have recently given myself permission to accept what I can’t change, change what I can, and say “to hell” with all the rest!
Peace and love to all.
1 T. extra virgin olive oil
1 T. unsalted butter
1 lb. boneless skinless chicken thighs, cut into small bite-sized pieces
¼ tsp. fine sea salt
freshly ground black pepper
½ med. onion, chopped
6-8 oz. button mushrooms, sliced
1 lg. clove garlic, minced
3 T. dry sherry
1 c. water
2 rounded tsp. chicken base (I use Better Than Bouillon Chicken Base)
⅓ c. sour cream
2 T. milk or half & half
2 tsp. curry powder, or more to taste
¼ tsp. turmeric
¼ tsp. garam masala
½ c. uncooked brown basmati rice, rinsed
Heat the olive oil and butter in a large sauté pan over medium heat. Season the chicken pieces with the fine sea salt and pepper. Brown the chicken pieces and remove to a small bowl. (The chicken doesn’t have to be cooked through, only browned.)
In the same sauté pan add the onion and mushrooms; cook until the onion is translucent, and the mushroom slices are brown. Add the garlic; cook 30 seconds more. Remove to the same bowl with the chicken.
Add the dry sherry to the pan to deglaze it, scraping up the browned bits from the bottom. Allow the sherry to reduce completely then add the water and chicken base and remove from heat. Stir in the sour cream, milk, curry powder, turmeric, and garam masala. Add the chicken and veggies back to the pan along with the rice. Pour the whole mess into a lightly buttered covered baking dish.
Bake, covered, in a pre-heated 375-degree oven for 45 minutes or until the rice is tender.
Remove from oven and let sit for about 5 minutes before serving. Great served with a bit of chutney on the side and a simple green salad.
Most of the time when we make a Costco run, we come home with either fresh seafood or a rotisserie chicken. So, on our last Costco procurement adventure, we decided we were more in the mood for chicken than fish. (Easier for me too.) And like others, I sometimes wondered if a Costco rotisserie chicken was a healthy choice. But apparently Dr. Oz (I have never watched his show, but I do know who he is) told viewers recently that “Costco birds are some of the healthiest processed foods out there—and removing the skins makes them even healthier.”
So, who am I to argue with a doctor who is renowned for showing disdain for science and evidence-based medicine. Because I can be just as stubborn as the next gal when it comes to believing what I want to hear. Anyway, I figure eating a Costco chicken every 3 months or so is probably not doing our bodies too much harm. Even if Dr. Oz says it’s OK to eat them!
After enjoying the chicken that same evening, I was left with most of a Costco chicken staring at me every time I opened the refrigerator door. So, I decided to use the leftover meat to make chicken pot pie. And keeping to my new-found determination to use whole wheat flour as much as possible, I found this crust recipe on the livelytable.com site. And this recipe makes for one fabulous pie crust. Very tasty, crisp, and flakey. Just like good pie crust should taste. And perfect for pot pie.
However, I wouldn’t go so far as to recommend it for regular pies like lemon meringue or even a berry pie. Too much wheat flavor for any pie that requires a delicately flavored crust. But for pot pies or quiches, this recipe is perfect. And so easy to make. Food processors are wonderful kitchen tools. Not perfect for everything that requires mixing, but perfect for preparing this pie crust. Now, about the filling.
This filling is quite plain. Nothing fancy about it, easy to prepare, and the type of food your entire family will enjoy.
So, enough said about this dish. It’s Sunday and the last 3 days have been hectic to the max and I am beat. So, it’s going to be a very lazy day for me. Book in hands, reading glasses firmly affixed to my face, and ice water on a small table right next to my favorite wing back chair. In other words, a perfect opportunity for Mr. Sandman to come a visiting.
I used to feel that sleeping was such a waste of time. Even at night. (I was much younger when I felt this way.) Now, I think a good night’s sleep is heaven on earth. And an occasional nap my simple reward for living a full and rich life.
May you too live a full and rich life.
And as always, peace and love to all.
Pot Pie Crust
2 c. whole wheat pastry flour (I like Bob’s Red Mill)
1 tsp. fine sea salt
¾ c. (1½ sticks) cold unsalted butter, cubed
up to ½ cup ice cold water
In the bowl of a food processor, pulse flour and salt together. And cubed butter. Pulse until pea-sized pieces form.
Add 5 tablespoons of water to the food processor. Pulse and continue to add water until a dough ball is just formed. (I ended up using 7 tablespoons of water.)
For individual pot pies:
Fill 4 (5-inch wide and 2½-inch deep) Corning Ware French White casserole bowls with the chicken mixture. Or use whatever oven proof containers you have. Turn the dough out onto a lightly floured surface. Cut the ball of dough in fourths. Roll out each piece of dough into about a 7-inch circle. (Or circles about 2-inches wider than the top of the baking dishes you will be using.) This will allow about an inch of dough to hang over the sides. Place the pie crusts on top of the filled dishes and cut at least 4 slits in the pastry. Make sure the slits go completely through the pastry allowing steam to escape.
Place the pot pies on a baking sheet just in case there is any leakage. Believe me if you don’t set the pies on a baking sheet, you might just have filling spilling onto the bottom of your oven. Not something you want! Your crust may also fall off a bit because of all the butter. Not to worry. The fallen bits will still bake beautifully and taste divine.
Place the baking sheet and pot pies in a pre-heated 375-degree oven for 45 minutes or until the crust is nicely browned.
Remove from oven and cool at least 12 minutes before serving.
For 1 (9-inch) deep dish pot pie:
Fill a deep-dish pie plate with the chicken mixture. Turn the dough out onto a lightly floured surface. Make 1 large ball. Cut the ball in thirds. Roll 2 thirds of the dough to a thickness of just less than a quarter inch. Top the filled pie plate and crimp the edges as desired.
Place your pie pan on a rimmed baking sheet. Cut at least 6 slits in the pastry. Make sure the slits go completely through the pastry or the steam will exit out the sides and make a mess on your baking sheet.
Place the baking sheet and pie pan in a pre-heated 375-degree oven for 45-50 minutes or until the crust is nicely browned.
Remove from oven and cool at least 12 minutes before serving. The longer the cooked pot pie sets, the thicker the filling will become.
If you aren’t going to use the remaining pie dough within a couple of days, throw it in your freezer.
Hint: the remaining crust makes for a great rustic fruit tart. Granted it will make a very small tart, but perfect for 2 people. See my recipe for Rustic Peach Tart as an example.
Chicken Filling
¼ c. (½ stick) unsalted butter
½ lg. onion, diced
1 med. carrot, diced
1½ c. diced button mushrooms
1 lg. celery stalk, diced
2 lg. garlic cloves, minced
⅓ c. dry white wine
2 c. water, divided
1 T. chicken base (I use Better Than Bouillon Chicken base)
½ c. whole milk
1 tsp. dried thyme
½ tsp. seasoned salt
freshly ground black pepper
¼ c. arrowroot starch*
1 c. uncooked frozen petite peas
3-4 c. diced cooked chicken (I used rotisserie chicken from Costco because who can beat the price? Plus, it’s a good way to use up some of the chicken. Or more often than not, I use rotisserie chicken from Costco because I’m just plain lazy!)
Melt the butter in a medium pot over medium-low heat. Add the onion, carrot, mushrooms, and celery; sauté on low heat until the veggies are softened and slightly browned. Approximately 15 minutes. Add the garlic and cook for 1 minute.
Add the wine and cook until all the liquid is gone.
Add 1½ cups of the water, chicken base, milk, thyme, seasoned salt, and black pepper. Simmer, stirring frequently, for 10 minutes.
Meanwhile whisk the remaining ½ cup water and arrowroot starch together. Add the arrowroot slurry to the pot and stir constantly just until the mixture thickens, about 1 minute. Remove from heat and stir in the peas and diced cooked chicken.
*Arrowroot starch
According to The Spruce Eats, “Arrowroot is a white, flavorless powder most often used to thicken sauces, soups, and other foods like fruit pie fillings. It is comprised of starches extracted from various tropical tubers, including Maranta arundinacea, the arrowroot plant. Arrowroot powder is similar in use to cornstarch and has twice the thickening power of wheat flour. It is neutral in flavor and adds a glossy finish to foods. Arrowroot is gluten-free, vegan, paleo-friendly, and also has a very long shelf life.”
According to Webmd.com, “Arrowroot’s low glycemic index and high concentration of potassium have been shown to help people with diabetes.”
Yesterday I was in the mood for chicken. And because I love sauces, I wanted my chicken smothered in a delicious sauce. Now granted, I should not be eating sauces. But hey, a cooks got to derive some pleasure from the food she/he has spent time fixing! So, justification firmly in mind, I enjoyed the heck out of this dish last evening. And Mr. C. loved it too. In fact, he raved about the dinner.
And of course, serving the chicken over Creamy Polenta didn’t hurt. But I was very careful not to eat more than one piece of chicken and not too much polenta. And I balanced the meal by eating quite a large serving of steamed broccoli. (Not a problem for me. I love broccoli.)
Anyway, this dish based on a recipe I found on the savingdessert.com site, is reasonably quick and easy to prepare and is absolutely of company quality. Served with a green salad or veggie, you have a meal fit for a king. Or queen. Whatever!
Well, that’s it for today. I am still reeling from the supreme court’s ruling on women’s rights. A truly unexpected setback to the rights of a woman to make a decision that affects her own body.
And it leads me to wonder what other rights, that the majority of our citizens consider essential to a fair and decent way to live, are next to be eliminated. Birth control, same sex marriage, adoption by same sex partners? At this point, even the right to vote for women would not surprise me as a topic to be decided by the current members of the supreme court. In fact, nothing about this one-sided group of people would surprise me!
If ever you had a question about which party to back in upcoming elections, now is the time to put party preferences aside. Now is the time to vote from your heart, for whichever politician you feel will take human rights into consideration and will promise to fight for the greater good for all our citizens. Especially for the citizens that have a different lifestyle. Or have made life choices that some might even find repugnant. It’s their life and they should be able to live it as true to their nature as possible.
Because having a choice as to how each individual decides to live his or her life is what living in American is all about. It’s the foundation of the democratic process. We simply cannot let a few conservative individuals make decisions that most Americans disagree with and would reverse if possible. Change will have to come from each and every one of us and how we vote in upcoming elections.
As always, stay happy, stay healthy, and stay connected.
Peace and love to all.
¼ c. whole wheat flour
¼ tsp. seasoned salt
freshly ground black pepper
2 boneless skinless chicken breasts
4 T. (½ stick) unsalted butter, divided
1 T. extra virgin olive oil
1 lb. button mushrooms, thickly sliced
1 lg. shallot, thinly sliced
2 garlic cloves, minced
½ c. dry white wine
2 tsp. fresh thyme leaves or ½ tsp. dried
1½ c. chicken broth
½ c. heavy cream
1 tsp. Dijon mustard
2 tsp. cornstarch dissolved in 2 T. water or broth
In a shallow pan (I use an 8-inch cake pan) whisk the flour, seasoned salt, and pepper together.
Pat the chicken breasts dry with paper towels. Cut off the thin end of the chicken breast at just short of the half-length of the piece of meat. Cut the remaining thicker piece in half horizontally. (You will have a total of 6 pieces of chicken.)
Heat 2 tablespoons of the butter and olive oil in a large fry pan over medium heat until the butter is melted. Dredge the chicken pieces in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned on the first side, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate. Set aside.
Add the remaining 2 tablespoons of butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are very dark on the first side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushroom slices are well browned.
Add the sliced shallot to the pan and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze.
When the wine has all but evaporated, stir in the thyme, chicken broth, Dijon mustard, and heavy cream. Bring to a boil, reduce heat, and simmer for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken.
Heat and simmer for 5 minutes or until the sauce is thickened and the chicken is warmed through. Taste and adjust seasoning.
Serve over Creamy Polenta, rice, potatoes, or noodles.
CREAMY POLENTA
1 T. unsalted butter
¼ tsp. granulated garlic
¼ tsp. kosher salt
freshly ground black pepper
4 c. chicken broth
1 c. yellow cornmeal (not instant polenta, you need the real thing)
4 oz. (½ pkg.) cream cheese
Heat the butter in a heavy saucepan. Add the granulated garlic, salt, pepper, and the chicken stock; bring to a boil.
Slowly whisk the cornmeal into the chicken stock until no lumps remain. Cook over low heat, whisking frequently, for 15 to 18 minutes or until thickened and bubbly. (The polenta should appear soft and creamy when done.) Remove from heat and whisk in the cream cheese. Cover until ready to serve.
OK ladies and gentlemen, this could not be an easier or faster to prepare chicken dish. And one that everyone in your family will be wanting more, more, more! And did I mention it was absolutely delicious? No, well I’m telling you now! And easy to prepare, did I mention that? Well, yes, yes I did. And after a cursory glance at the list of ingredients and preparation instructions, you will be able to tell for yourself that I am not exaggerating the salient facts. Because THERE IS NO CHOPPING ANYTHING IN THIS RECIPE.
And you know me. I like to add fresh veggies and herbs whenever possible. But in this recipe that came together because I was endeavoring to stay within the guidelines of a no fiber requirement, use of fresh onion or minced fresh garlic was prohibited. I may have been stretching the rules by using dried thyme. But sometimes you must use your head and experience. And I determined that dried thyme should be just fine. And since the medical evaluation passed with flying colors, my decision to use dried thyme was exonerated. Yeah me! Anyway……….
Like I stated above, this is a chicken dish that everyone will adore. And when served over mashed potatoes, your family will be clamoring for seconds. Even thirds. So, my advice to you is to make enough. If that means doubling or tripling the recipe, so be it!
Well, I’m done writing for today. Two days ago, I beat myself up trimming plants and tidying up our courtyard. Yesterday I was fine. Today my back is reminding me that I am no longer a spring chicken. That I am now an old hen. And should therefore have realized that old hens may be tough, but they are no longer invincible. (No – – – – Sherlock!) So, I am taking it easy. Mr. C. fixed breakfast this morning and will be cooking dinner as well. I am simply going to enjoy life sitting as still as possible. (Like I have a choice!) Read my book, maybe take a nap, and then read some more. In between I will keep taking Tylenol and allowing Mr. C. to liberally apply Bio Freeze to the affected area. Let the fun continue.
Peace and love to all.
4 T. unbleached all-purpose flour, divided
1 tsp. granulated garlic, divided
¼ tsp. kosher salt
freshly ground black pepper
4 boneless, skinless chicken thighs
2 T. extra virgin olive oil
2 T. unsalted butter
½ c. dry white wine
1 c. chicken broth
½ tsp. dried thyme
¼ c. half & half
Whisk 2 tablespoons of the flour, ½ teaspoon of the granulated garlic, salt, and pepper together in a shallow pan. (I use an 8-inch cake pan.) Pat each chicken thigh dry with paper towels, then dredge each piece through the flour. Place on a plate.
Heat the olive oil in a large, ovenproof skillet or shallow braising pan over medium heat. Place the chicken in the hot oil and fry the first side until lightly browned. When the first side is nicely browned, flip and brown the other side. Do not be tempted to keep flipping the chicken. Just once will insure a nice crust. Remove and place on a plate.
Add the butter to the skillet. Add the remaining 2 tablespoons of flour and cook until the flour is mixed throughout.
Stir in the wine and deglaze the pan by scraping all the brown bits off the bottom of the pan, making sure that the flour is thoroughly mixed in and contains no lumps. Slowly stir in the chicken broth, remaining ½ teaspoon granulated garlic, and dried thyme. Place the browned chicken thighs back into the pan
Bake uncovered in a pre-heated 375-degree oven for 30-35 minutes or until the chicken reaches at least 185-degrees on an instant read thermometer.
Remove the pan from the oven and stir the half and half into the sauce. Taste the sauce and add a bit of seasoned salt if added salt is necessary.
And I know, another soup recipe from Patti. But in my defense, soup is usually pretty easy to prepare and almost always has some redeeming qualities because of all the veggie action happening. And bottom line, who doesn’t love a big old bowl of soup on a rainy day. Even if it’s a rainy day in Spring. Which incidentally, we have been having more than our fair share of here in Western Washington recently. But I’m not complaining. (Wouldn’t help anyway!) Because gloomy wet weather gives me all the more reason to build soup. And as you well know, I love soup. In fact, the older I get, the more I like soup. What’s with that I wonder? Anyway, it is what it is, and this recipe is the result.
Based on a recipe I found on the cookingclassy.com site, with a few changes by yours truly, this version of classic chicken noodle soup is a winner. Especially if you happen to be a lemon addict like Mr. C. and me. Because what the lemon adds to a pretty ordinary chicken soup is just plain amazing. And of course, in the case of this soup, the addition of Parmesan rinds doesn’t hurt the flavor of the soup either. Plus, the Parmesan rinds help thicken the soup a bit. So, never throw those rinds away. Keep them for times when you want to add a bit of Parmesan flavor to a soup, stew, or pasta sauce.
So, next time you feel that chicken soup is called for, give this recipe a try. It truly is a lovely version of a classic feel better soup. Now if I could only figure out a way to get this soup to the Ukraine, I know it could only help.
As always, stay happy, stay healthy, and stay connected to the world. My heart hurts for the people of both Ukraine and the general population of Russia. How people like Putin can even look themselves in the mirror is something I will never be able to understand. How anyone could think that killing woman in a maternity hospital is merely a casualty of war, for example, is unconscionable. But there is one thing we can all do to help.
If you have the means, please consider donating to a charity that provides assistance to the Ukrainian citizens. And even if you don’t have money to spare, remember that charity begins at home. Even a smile to a stranger or giving a couple of cookies to a shut-in neighbor can make that person’s life just a little better. We may not have the ability to change big situations like war, but we can always provide hope to others by our own positive actions.
Peace and love to all.
2 T. extra virgin olive oil
1lb. boneless, skinless chicken breasts, cut into very small pieces
kosher salt
freshly ground black pepper
1 carrot, diced
1 c. chopped celery, plus leaves
½ med. onion, chopped
4 cloves garlic, minced
6 c. chicken broth, or more as needed
1¼ tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried rosemary
1-2 Parmesan cheese rind(s), plus grated Parmesan for serving
1 c. dried orzo pasta
1½ tsp. lemon zest
3-4 T. fresh lemon juice
2 c. finely chopped fresh baby spinach
Heat the olive oil in a large, covered, Dutch oven, or soup pot over medium heat. Add the chicken pieces, lightly sprinkle with salt and pepper, and sear the meat until browned. Transfer chicken to a plate leaving as much oil in the pan as possible.
Add the carrot, celery, and onion; sauté until the veggies begin to soften. Add the garlic and sauté for 1 minute.
Add the chicken broth, oregano, basil, thyme, rosemary, and Parmesan rinds. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Give a stir periodically. Taste and adjust seasoning.
Add orzo, cover, and simmer stirring occasionally, about 8 – 10 minutes or until the orzo is al dente. Give a stir once or twice.
Remove Parmesan rinds and return chicken to soup along with the lemon zest, lemon juice, and spinach. Heat through.
And yes, I make soup frequently. Because – I love soup. It’s easy to prepare, most of the time includes lots of veggie action, and it tastes good. And during the fall and winter months, soup is a comfort. For me it’s a reminder of how lucky I am to be warm and cozy in my own home. And to my mind, soup should be the poster child for comfort food. And you know how I feel about comfort food! Thus – I make soup all the time. Luckily Mr. C. loves soup as much as I do. Otherwise, he’d be on his own for dinner because I’d be serving soup anyway! Of course, you know that’s not true. But it makes for a good story. And it serves as an affirmation of how much I really do love a big old bowl of really good soup. And there in lies the heart of this harangue. I only like soup when it is delicious. And usually that means – homemade. (Or made in a fine restaurant.) And I know. I’m picky. But I’m sorry folks, a bowl of soup that comes from a can, just doesn’t make it for me.
First of all, canned soup is usually too salty. Then, for what you get, it’s expensive. If there is any meat, in a soup that calls itself chicken noodle soup for example, any of us would be hard pressed to find more than just a smidgen of chicken. So, what would we be paying for? I rest my case. (And yes, I know, convenience is worth something.)
Actually, I really shouldn’t be preaching to the choir in the defense of homemade soup. Because if you weren’t into homemade soup in the first place, you wouldn’t even be reading this diatribe!
Anyway, all blather aside, I truly believe you would find this soup easy to prepare and ever so delicious. Absolutely perfect for a grey, Pacific Northwest dinner. (Or anywhere else for that matter!)
Peace and love to all.
1 T. extra virgin olive oil,
½ lg. onion, chopped
2 carrots, chopped
4 celery ribs plus leaves, thinly sliced
1 lg. fennel bulb, diced
4 lg. cloves garlic, finely minced
½ c. dry white wine
6 c. chicken broth (or 6 c. water and 2 T. chicken base)
1 (8-oz.) can tomato sauce
½ tsp. seasoned salt
freshly ground black pepper
2 tsp. fennel seeds
¼ tsp. dried thyme leaves
4-6 crushed red pepper flakes
1 bay leaf
1 smoked ham hock
1⅓ c. small navy beans, rinsed
2 c. thinly sliced baby spinach
Heat olive oil in a large, covered soup pan or Dutch oven. Add the onion, carrots, celery, and fennel bulb. Sauté only until onion starts to soften. Add the garlic and cook for 1 minute.
Add the wine and cook until any liquid has evaporated.
Add the chicken broth, tomato sauce, seasoned salt, pepper, fennel seeds, thyme, crushed red pepper flakes, bay leaf, ham hock, and navy beans. Bring to a boil, reduce heat, cover, and gently simmer until the beans are soft, about 2 hours. After about 90 minutes, remove the ham hock, let cool, and separate the meat from the bone and fatty tissue. Chop or shred the meat and add it back to the pot.
When the beans are tender, add the spinach. Remove from heat. Taste and adjust seasoning. Discard bay leaf before serving.
Great accompanied by crusty baguette slices or Crostini. See recipe below.
Please note: For this recipe, beans do not need to be pre-soaked.
CROSTINI
baguette or similar chewy long loaf of bread
extra-virgin olive oil
flaky or coarse sea salt
Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper for easy clean-up.
Slice the bread on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.
Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9 minutes, until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.
Oh, the siren call of a truly delicious casserole. And yes, I know that part of the definition of “siren call” includes “potentially harmful and dangerous”. And the kind of casseroles I am always drawn to, can be just that for me. Because I am always tempted to eat more casserole (like this one) than is healthy or required by my body to stave off starvation. And let’s face it. My aged body doesn’t need very much nourishment to keep it alive and healthy. But my mouth, has obviously decided to ignore the memo from my brain. Because my mouth keeps wanting more, more, more! So, my common sense is often driven to intercede in my brain’s defense. Which is quite a difficult thing for it to do, as some of you might attest. But, whenever possible, I allow my common sense to prevail. And it absolutely must take over when I am sitting at dinner with a big old pan of this kind of casserole beckoning me to have seconds a mere 6 feet from where I am dining. It isn’t fair, but then, what in life is?!
So, I guess what I am trying to relate, is that this is a very tasty casserole. And quite easy to prepare. And the kind of casserole that everyone in your family will enjoy. And I know that some people have an aversion to casseroles. What’s with that? It’s got to be a holdover from when they were children and forced to eat a dry tuna casserole. (Like the one my mother used to make.) To these people I say – GET OVER IT! Times change, recipes change, and when made correctly, casseroles can be fantastic. And this is a good one to prove that point!
So, even if you have a family member who is casserole resistant, make one anyway. This person will soon learn that a good casserole is a joy and a delight! I’ve got broad shoulders. Tell them, Patti made you do it.
Peace and love to all.
3 T. unsalted butter, divided
2 boneless, skinless chicken breasts, cut into small bite sized pieces
½ c. finely diced onion
2 T. unbleached all-purpose flour
2½ c. water
4-5 tsp. chicken base (I use Better Than Bouillon Chicken base)
12 regular size corn tortillas
½ c. sour cream (Mexican sour cream is best)
¼ tsp. seasoned salt
freshly ground black pepper
1½ tsp. chili powder
1/8 tsp. cayenne
1 tsp. granulated garlic
⅓ c. diced roasted red peppers
4 oz. can diced green chilies (I use Hatch chilies)
2 c. grated sharp cheddar cheese
1 c. grated Monterey Jack or mozzarella cheese
Melt 2 tablespoons of the butter in a good-sized frying pan. Cook the chicken until still a bit of pink remains. Add the onion and cook for about 3 minutes. Using a slotted spoon, remove the chicken and onion to a small bowl.
Add the remaining 1 tablespoon butter to the pan. Add the flour and whisk together for about 3 minutes. Add the water and chicken base. (And of course, you can skip the water and chicken base and use chicken broth.) Bring to a boil, reduce heat, and let burble for a couple of minutes as the mixture thickens. Before adding the other ingredients, remove a half cup of the mixture and spread on the bottom of a lightly greased 9×13-inch casserole or Pyrex baking dish.
Then stir in the sour cream, seasoned salt, pepper, chili powder, cayenne, granulated garlic, roasted red peppers, green chilies, and chicken and onion mixture plus any residual juice.
Next add 6 tortillas evenly distributed to the baking dish. Then spread the tortillas with half of the chicken mixture, and half of both kinds of grated cheese.
Repeat with the remaining 6 tortillas, remaining chicken mixture, and top with the remaining grated cheese.
Bake uncovered in a pre-heated 350-degree oven for 35-40 minutes or until bubbly.
As promised, here is another recipe featuring Mexican chorizo. This recipe comes straight from our dear friend Jim. Who, BTW, is an amazing cook. And for anyone who has had the pleasure of dining at Jim and Margo’s home, you know of what I speak. You too are blessed. But enough pontificating. I don’t want Jim to get a swollen head. I just want you to know that I am not responsible for this marvelous recipe. I wish I were, but my mother always told me that honesty is the best policy. (Apparently, a lot of politicians never got that same directive from their mothers, but that’s a story for another time!)
Anyway, this versatile filling recipe is absolutely delicious and super easy to prepare. At first glance it looks like the recipe makes a big batch of filling. And guess what? It does! All’s the better as far as I’m concerned. Because this filling freezes beautifully. Besides, what kind of recipe calls for half a pound of ground meat? Ground meat doesn’t come in half pound packages. At least not in the grocery stores I frequent!
Anyway, just make this fabulous filling. Make stuffed peppers, or use it for terrific burritos or tacos, or any other dish that would profit from a spicy, meaty infusion of southwestern flavor. And lest I forget, this is a fairly healthy filling. Lots of veggie action happening and no starchy ingredients.
So, again, thank you Jim for this terrific recipe. I made Stuffed Green Peppers last night for dinner, and this morning I made Breakfast Burritos. Absolute culinary bliss my friends.
As always, keep smiling. We aren’t out of the woods yet with covid. But we are moving towards the edge of the woods where the trees are further apart, the sun is breaking through, and that just might be a meadow further down the path.
Peace and love to all.
Ground Turkey and Mexican Chorizo Filling:
2 tsp. extra virgin olive oil
1 lb. ground turkey (part white and dark meat, if possible)
1 lb. bulk Mexican chorizo
1 onion, diced
3-4 celery ribs, diced
1 green pepper, diced
1 red pepper, diced
5-6 garlic cloves, minced
1 (28-oz,) can diced tomatoes (Italian are best)
3-4 T. chili powder
3-4 T. taco seasoning
freshly ground black pepper
¾-1 c. chopped fresh cilantro or 2-3 T. dried cilantro*
Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and chorizo. Fry the meat until cooked through and browned.
Add the onion, celery, green pepper, and red pepper. Cook until the veggies are softened, about 8 minutes. Stir in the garlic and cook for 1 minute.
Add the diced tomatoes, chili powder, taco seasoning, and black pepper. Cook, uncovered, for about 30 minutes to blend flavors and reduce the liquid. Remove from heat and add the cilantro. Taste and adjust seasoning.
*Dried cilantro doesn’t taste like fresh cilantro. Fresh cilantro has a strong lemony and slightly peppery flavor, which some people (like me) find to taste kind of soapy. In other words, fresh cilantro is not my favorite ingredient. I much prefer dried cilantro which has a weak cilantro flavor and is perfect in soups, stews, or any recipe that requires a bit of cooking time to blend flavors.
STUFFED GREEN PEPPERS
4 green peppers (or however many you need)
Ground Turkey and Mexican Chorizo filling
grated cheese (I use sharp cheddar or mozzarella)
Slice the green peppers in half, top to bottom. Carefully cut out the stem, then remove the membranes and seeds.
Lightly grease a baking pan. Place the half peppers, cut side up in the pan and fill with the meat mixture. You will have extra filling. I suggest freezing it for tacos or burritos. (See recipes below.)
Bake the peppers in a pre-heated 375-degree oven for 75-90 minutes or until the pepper are soft and starting to brown. (If the filling gets too brown during the baking process, cover with aluminum foil.) About 5 minutes before removing the peppers from the oven, liberally cover the tops with grated cheese.
Remove from oven and serve immediately.
BURRITOS*
tortillas (whole wheat or regular)
Ground Turkey and Mexican Chorizo filling
grated cheese
refried or whole pinto beans, opt.
shredded lettuce
finely diced tomato
sour cream
diced avocado
Stuff lightly warmed tortillas with filling, grated cheese, and a tiny bit of refried beans. Wrap and heat on high for 1 minute in your microwave. Serve lettuce, diced tomato, sour cream, and diced avocado on the side.
Note: I warm the tortillas just before wrapping because warming them makes them more pliable.
BREAKFAST BURRITOS*
tortillas (whole wheat or regular)
Ground Turkey and Mexican Chorizo filling
scrambled eggs
grated sharp cheddar cheese
chopped green onions
Stuff lightly warmed tortillas with filling, scrambled eggs, grated cheese, and chopped green onion. Wrap and heat on high for 1 minute in your microwave. Serve sprinkled with a bit more grated cheese and sour cream on the side.
Note: I warm the tortillas just before wrapping because warming them makes them more pliable.
TACOS*
taco shells
Ground Turkey and Mexican Chorizo filling
refried or whole pinto beans, opt.
grated cheese
shredded lettuce
finely diced tomato
diced avocado
sour cream
Place hot filling in shells. Serve with a variety of additives including refried beans, grated cheese, shredded lettuce, diced tomatoes, diced avocados, and sour cream.
*In my opinion, there is no need for salsa with these dishes. The salsa would just get in the way of the lovely flavor of the Ground Turkey and Mexican Chorizo filling.
