Category Archives: MAIN DISH RECIPES

CREAMY SMOKED TURKEY AND WILD RICE SOUP

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OK, so I was tired last evening and I forgot to wash the wild rice. Oops! So that’s why my soup has kind of a pinkish color to it. But you won’t make that mistake I’m sure. You after all have a brain!

So, given that this is a very thick soup, should I not have realistically labeled this as a chowder? Except that the dictionary definition of chowder is that of a rich soup typically containing fish, clams, or corn with potatoes and onions. This soup contains onion, but that’s a far as it goes. So, I really should have just titled it, “a cuppa this, a cuppa that soup chowder”. But I hate it when recipe titles don’t even give me a hint as to what kind of “whatever” I would be preparing if I followed the recipe. For example, Uncle Dan’s Favorite Bread. Would that be a recipe for white bread, or rye bread, or a yeast bread, or a quick bread like cornbread, etc. etc.? Who would know from the title alone? I need more than just a category or a catchy name before I even think to open a post. So no, a title like Grandma’s Pilgrim Soup doesn’t tell me a damn thing. How about My Pilgrim Grandmother’s Chicken Soup? Now that would catch my eye and at least tell me that chicken was one of the main ingredients. And should the recipe actually have sailed with grandma on the Mayflower, I’d be thrilled to hear about that too. (I love reading the back story on recipes.) So, with this recipe, you may call it soup or chowder. It’s your call. Because I agonized over the title, and I still don’t think it’s correct! (Obviously, I need to get out more if a recipe title is starting to throw me for a loop. The covid vaccine can’t come fast enough as far as I’m concerned! And I’m pretty darn sure I’m not alone on this one.) But back to this easy to prepare and yummy recipe.  

On Thanksgiving we swapped dishes with our neighbors Mark and Vicki. I sent over some turkey I had baked, and they brought over part of a smoked turkey they had purchased. We had turkey coming out of our ears. And after 2 dinners comprised of Thanksgiving leftovers, I decided enough was enough. I packaged up my turkey leftovers and sent them to the freezer. Then I chunked up the smoked turkey meat for this soup. And boy did that smoked turkey make for one delicious chowder. (Soup/chowder, I still can’t decide.) Anyway, if you too have leftover turkey meat, I wouldn’t hesitate to prepare this dish. And although I have yet to prepare it with regular baked turkey, I’m sure it will still be delicious. And thanks to Pie9297 at Food.com for the bones of this recipe.

So as always, keep turning out wonderful dishes even if you don’t have adequate names at the ready. Keep smiling even if you suspect your mental acumen might be slipping a notch or two from BEING HOUSEBOUND FOR MONTHS. Keep knowing that your family and friends are probably experiencing the same frustration. So, be the glue that holds everyone together. Just don’t sniff it! Peace and love to all.  

2 T. unsalted butter

1 c. chopped carrot

1 c. chopped onion

1 c. chopped celery

1 c. chopped mushrooms

4 chopped green onions

1½ tsp. finely chopped fresh rosemary

3 garlic cloves, finely minced

2 T. chopped fresh parsley

½ tsp. kosher salt

freshly ground black pepper

1 bay leaf

1 qt. (4 cups) turkey or chicken broth

1 c. wild rice (I used a combination of wild and brown rice)

2-3 c. chopped smoked turkey

¼ c. flour

2 c. whole milk

¾ c. heavy cream

3 T. dry sherry

Melt the butter in a heavy covered soup pot or Dutch oven over medium heat. Add the carrot, onion, celery, mushrooms, and green onions. Sauté until all the veggies are very soft. Add the rosemary, garlic, and parsley; cook for 1 minute longer. Stir in the salt, pepper, bay leaf, and broth. Bring to a boil, then stir in the rice. Cover the pan and simmer until the rice is tender, about 40-60 minutes. (Check after about 35 minutes.) Give the soup a stir every 10 minutes or so as the rice cooks. Add the chopped turkey for the last 15 minutes of cooking time.

Whisk the flour, milk, and heavy cream together. Add to the pot and cook over medium heat about 8 minutes or until thick. Remove from heat, adjust seasoning, and stir in the dry sherry. (The chowder will probably need additional salt and pepper.) The soup is terrific served with croutons or plain soda or oyster crackers.

SPAGHETTI IN A BASIL CREAM SAUCE

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This is another one of those “I’m too tired to cook but I want a comforting pasta dish for dinner” recipes. Because you just gotta know that this dish takes no time at all to prepare. (OK, it takes thyme, but no time!) (Sorry – the devil made me do it!) Anyway, there is close to no effort involved in getting this sauce ready to receive freshly cooked al dente spaghetti. (And yes, I know, many recipes of this ilk call for penne pasta. But my heart belongs to spaghetti, so spaghetti it is at our home a lot of the time. But of course, you can choose any old pasta shape you want. Just don’t cook the pasta before it’s time*, or past al dente, and we can remain friends.)

So, the other evening I decided pasta would be lovely for dinner. And along side the pasta, a big old green salad dressed with a simple vinaigrette. So that was dinner. And even chopping a few veggies for the salad, I was done within an hour. And at the tortoise like speed at which I now find myself moving, that ain’t bad for this old gal. OK, the vinaigrette was already prepared, but still, dinner on the table in an hour is just fine in my book.

Now, on to how this sauce tastes. I’d be lying if I said this was the best thing I ever tasted. Because that distinction belongs to my father’s older sister Louise’s homemade salami, which I last tasted when I had just turned 16. (I know that for a fact, because I drove most of the way to Nebraska because I had just gotten my driver’s license.) But to this day, I still remember that delicious salami. It made quite the impression. And since you might also be interested to know, her fried chicken was also absolutely sensational. And it’s not just my memory alone that can recall how outstanding our Aunt Louise’s food was, because my brother Phil also used to wax poetic about her cooking. And he was 4 years younger than me! We were just too young at the time to ask for recipes or even realize that older people might not always be around. But wonderful memories still abound. And that includes wonderful memories of my dear brother. (And yes, I miss my little brother.)  

So, is this the best dish I ever tasted, no. Is it a dish I look forward to enjoying again and again, yes indeed! But about the thyme.

Somewhere I read that basil and thyme go well together. I was a bit apprehensive, but I though just a modicum of dried thyme might be a nice addition. And yes indeed, a great combination. It’s like the thyme is there in the background to lift the basil to new heights. You don’t really recognize the thyme flavor, but you know something is there that you really like. So please leave it in the recipe when you decide that this simple pasta dish is just what the doctor ordered.

As always, try new dishes, but keep your favorites always available. Life is fleeting, so treasure the wonderful times you’ve already had, but make new memories, even during this impossibly ugly pandemic. Someday, when we all look back on this, I pray that we can once again surround ourselves with our families and friends and celebrate together. Peace and love to all.

4 T. (½ stick) unsalted butter

¼ c. finely chopped onion

2 lg. garlic cloves, finely minced   

½-¾ c. loosely packed fresh basil chiffonade, plus more for garnish

¼ tsp. dried thyme

½ c. whole milk

½ c. heavy cream

½ tsp. kosher salt

freshly ground black pepper

4-6 oz. thin spaghetti, cooked barely al dente (save some of the cooking water)

freshly grated Parmesan or Pecorino-Romano cheese

Melt the butter in medium sized fry pan. Add onion and cook until soft and translucent. Add the garlic, basil, and dried thyme and cook for 1 minute. Add the milk, heavy cream, salt, and pepper; cook until thoroughly heated. Transfer the pasta into the sauce using a pair of tongs and let it cook for a minute or two until the sauce thickens. If the sauce gets too thick or you feel a little more sauce would be nice, stir in a small amount of the pasta water. Adjust seasoning. Serve immediately. Pass the cheese.

*It truly makes a difference if you don’t cook pasta ahead of time, drain it, and make it wait for the sauce to be prepared. If anything is required to wait, the sauce is much the better choice.

    

BALSAMIC VINEGAR, ROSEMARY, AND GARLIC MARINATED AND GRILLED FLANK STEAK

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I am a sucker for grilled meat. Always have been. And usually I prefer to enjoy any type of grilled beef dolloped with a lovely sauce, like Bourbon BBQ Sauce, Chimichurri Sauce, or Steak Sauce with Mushrooms. (All on this site BTW, along with many other great sauces.) But, with this wonderful recipe from the heygrillhey.com site, a sauce would be redundant. Because this marinated steak has plenty of great flavor all by itself. I like that. Not only because the marinade flavors the meat so beautifully, but because it means I have one less dish to prepare. (Remember, I’m getting lazier and lazier as my years quickly advance past three fourths of a century!)

So anytime I can find a recipe like this one, that doesn’t require me to prepare some kind of sauce to go with it, I’m delighted. And excited to pass the recipe on to you. (And yes, I usually change other people’s recipes a bit to better reflect our taste. But just looking at Susie’s recipe, I could find no fault with either her choice of ingredients, or even the amounts she had listed. And I was spot on to leave the recipe alone. In my estimation, it is perfect as originally written.)

So, if you too are yearning for a simple way to prepare a well-seasoned flank steak, I would highly recommend you give this recipe a try. And if it’s just you, or maybe 2 or 3 of you at table, yes, a whole flank steak is probably more meat than you can eat in one sitting. Not too worry. We ate our fill the first night, then I used most of the leftover meat as the meat component in homemade chili. (Fabulous!) Then the next morning, I sliced up the remaining small piece, hotted it up on my grill pan while I fried our eggs and served it with warmed zucchini bread. (What a lovely treat to break our fast!)

So, no excuses folks. This is the real deal. If you like grilled meat, this is your chance to look like a grill king or queen. Almost fool proof. (Well as long as you have an instant read thermometer that is. If you don’t, Santa Claus will soon be coming to town. So, you should be making a list so that he/she can check it twice. (And get his/her order in before the mad rush.)

As always, stay happy, stay healthy, stay practical, and stay patient. We are all in for a rough winter with the increases in covid-19 cases, restrictions constantly changing in a desperate attempt to save lives, and the ever-increasing incipient feeling that this damn pandemic will bloody well never go away. Hopefully, the devastation will end sooner rather than later. In the meantime, us worrying ourselves sick won’t change a thing. Peace and love to all. (Note to self: take your own advice!)   

½ c. extra virgin olive oil

1½ tsp. kosher salt

freshly ground black pepper

¼ c. brown sugar, packed

2 T. Worcestershire sauce

¼ c. balsamic vinegar

5 cloves garlic, minced

1 tsp. crushed red pepper flakes

3-4 sprigs fresh rosemary (about 6-inch sprigs)

1 – 1½ lb. flank steak, trimmed of as much fat as possible

In a gallon zip lock bag, combine the olive oil, salt, black pepper, brown sugar, Worcestershire sauce, balsamic vinegar, garlic, crushed red pepper flakes, and fresh rosemary sprigs. Zip the top, then gently massage the contents until the salt and sugar granules are dissolved.

Place the flank steak in the bag, press out any excess air, and seal tightly. Using your hands, press the marinade around the meat to ensure it is evenly covered. Refrigerate for at least 2 hours, or up to 24 hours.

Preheat your grill to 450 degrees. Grill the steak for 4-5 minutes per side, or until the internal thermometer reaches 130-135 degrees for medium rare.

Remove the steak to a cutting board. Tent with aluminum foil for about 10 minutes before slicing very thinly against the grain and on a diagonal. Serve immediately.

        

SPAGHETTI IN A SPICY ARRABBIATA (ANGRY) SAUCE

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Now I know there are evenings when all you want is to spend as little time as possible in your kitchen while at the same time serving a delicious and soul satisfying pasta dish to your family. So as the saying goes, “have I got a deal for you”! Now that I have you all excited, I better add a warning. This is probably not a dish young children would appreciate. It is also a dish that anyone whose stomach responds poorly to spicy food might also want to avoid. Not that this dish is super spicy. In my opinion it is not. And I’m kind of a wimp when it comes to spicy food. But everyone’s stomach and taste buds are different. And as much as someone might enjoy an all heat 5 star experience at the moment, there can be a world of hurt that follows if your mouth and your stomach are not in full accord to begin with. (Like wine for me. My mouth loves wine. My stomach, not so much!)

Anyway, before I begin telling you how wonderful and easy this dish is to prepare, I felt it only fair to provide you with the whole story. (It’s called a disclaimer.) Now where was I? Oh yes – telling you how delicious and easy this dish is to prepare. But first, how we discovered the true meaning of “arrabbiata”.

The best arrabiata we ever tasted was in the Eastern part of Italy as we traveled from the Amalfi Coast towards the Adriatic Sea. Our travels took us just north of the Gulf of Taranto with a one night landing in the small town of Bernalda (near Mataponto, if that helps) at what was essentially a modern, business man’s, no frills hotel. We arrived hungry, and as luck would have it, lunch was still being served. But we were informed that the lunch menu was limited to just a few items. Mr. C. chose arrabiata and I went for something else. Mine was excellent, but not nearly as memorable as Andy’s choice. I really could not stop myself from taking small bites of his pasta throughout the meal. That meal at this humble hotel restaurant was the first of many fabulous meals we experienced as we traveled north along the Adriatic. And a wonderful surprise because that part of Italy is much less frequently visited than along the eastern, middle, and northern part of the country. And because the tourist trade is not as prevalent in that part of the country, we had not expected to be so royally treated and served such amazing food along our chosen route. But we were. And I can tell you true, if you want to experience the best that Italy has to offer, go off the beaten track. We are still reeling from the experience, and it was seven years ago! But, back to arrabbiata. (I so easily get distracted.)

This is probably one of the easiest red pasta sauces you will ever prepare. It takes hardly any time to produce a deeply flavored sauce that hasn’t had to spend several hours simmering. So while it burbled away, I made salad dressing, toasted up some croutons, threw some lettuce and romaine through my salad spinner, grated up some pecorino-Romano cheese, and cooked perfect al dente spaghetti. Ta da – dinner on the table.

So give this sauce a try. It’s just as good as the one we had in Bernalda and a heck of a lot easier to obtain. You will also find another really wonderful recipe for Pasta with Arrabiata Sauce on this blog. It too is delicious, and just enough different to give you a choice. Whichever recipe you choose, you are in for an Italian treat.

Two “B”, or not two “B”, that is the question. And yes, you will see this angry sauce spelled with either one “B” or two. But the spelling we learned while in Bernalda contained only one “B”. However, I have since learned that the correct spelling contains double Bs. So “B” it!)

As always, have fun trying new recipes. It’s always good to expand the bounds of your comfort zone. And in such a safe way as trying out new dishes, pretty much a safe way to do so. Peace and love to all.

¼ c. extra virgin olive oil

4 cloves garlic, finely minced

½ tsp. crushed red pepper flakes (more or less to taste) (I use a scant ½ teaspoon – perfect for Mr. C. and me)

1 tsp. kosher salt

freshly ground black pepper

3 T. dry red wine

1 tsp. brown sugar, packed 

1 (28-oz.) can crushed or whole tomatoes in sauce (Italian if possible – I use Cento brand)  

8 oz. spaghetti, cooked al dente   

1-2 T. pasta cooking water, if needed

¼ c. fresh basil chiffonade, plus more for garnish

freshly grated pecorino-Romano cheese (Parmesan in a pinch)

Heat the olive oil in a medium sized covered Dutch oven. Add the garlic and cook over low heat for a few minutes until the garlic has softened and turned a light, golden brown. Stir often to make sure the garlic doesn’t burn. If it does, start over!

Stir in the crushed red pepper flakes, salt, and black pepper. Let the ingredients dance around the pan together for about a minute before pouring in the wine. Leave alone until the wine has all but evaporated. Then stir in the brown sugar and crushed tomatoes. Bring just to a boil, reduce heat, cover, and simmer gently for 20 minutes. Remove lid and simmer another 10-15 minutes or until the sauce has had a chance to thicken a bit, stirring occasionally. 

Transfer the al dente pasta into the sauce using a slotted spoon or spider strainer. Stir in pasta water if the sauce is too thick, then add the basil*. Simmer for a couple of minutes to blend flavors. Taste and adjust seasoning. (The sauce should be thick, but not so thick that it almost forms chunks. You want the sauce to lovingly cling to every surface of the pasta.)    

Serve the pasta hot, topped with additional basil. Pass the grated pecorino-Romano cheese.

*It is always best to add fresh basil towards the end of any cooked recipe calling for fresh basil. It can become bitter if added too soon. Plus it gives the sauce (or whatever dish you are preparing) that fresh herby basil flavor we all adore.

HOT DOGS IN A BLANKET WITH SRIRACHA DIPPING SAUCE

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I have no idea what is happening to me lately, but I have been craving hot dogs. Now the last time that happened, I was pregnant with my daughter Paula. And no, this 76 year old lady is definitely not pregnant. And frankly, even if it were still possible, I’d slit my throat if that was the case! (No offence Paula.) The ability to get into that condition left the realm of possibility about 35 years ago. Thank God! (Again, no offence intended.)

So that leaves me with this quandary. Why in the name of all things gourmet, would I be craving a hot dog? Am I not getting enough saturated fats, preservatives, and nitrates in my diet? Am I feeling salt depleted? What could be happening to my body that would cause this unhealthy craving? So I decided to think on the subject. Which I did. And I came up with a most logical and reasonable conclusion. Hot dogs taste good. They are simply really, really yummy.

Now I am not so far gone as to eat just any old hot dog. Even I can show restraint when forced to face the facts. And the fact of the matter is – not all hot dogs are created equal. Some are just healthier than others. For example, Organic Valley Beef Hot Dogs, Hebrew National 97% Fat Free Beef Franks, Applegate Natural Stadium Beef and Pork Hot Dogs, and our favorite – Painted Hills Natural Beef Uncured Beef Hot Dogs are far better for us, and much tastier than their cheaper contemporaries. So although a lean piece of baked chicken would ultimately be much better for me than a hot dog, it’s too late in the game for me to begin denying myself some of the simpler pleasures in life.

So, with that in mind, I made hot dogs in a blanket last evening for dinner. And I have to tell you, I was in comfort food heaven. Warm out of the oven, then dunked in Sriracha Dipping Sauce (see recipe below) and creamy Dijon mustard, I was one happy lady at dinner. And to go along with the hot dog, a Spicy and Savory Hasselback Potato. (Recipe coming soon.) Altogether a very satisfying meal.

And I have to say, the “blanket” was one of the main reasons I enjoyed the hot dog so much. The dough was terribly simple to prepare, and took only about 90 minutes from beginning to end. Of course, most of that time was hands free so I could accomplish other things while the dough was rising. So last evening, instead of eating hot dogs wrapped in large, fluffy, boring grocery store buns, our dogs were lovingly encased in soft and flavorful homemade cheese bread.   

I truly hope you give this recipe a try. I’m sure your entire family will enjoy this delicious way to raise the simple hot dog to a new level of excellence. And remember, not all hot dogs are terribly bad for us. Granted, health food they’re not. But once in a while, a real comforting treat.  

As always, try and remain safe and sane through all the political turbulence going on right now, the increase in covid-19 cases, and the approaching holidays. If there ever was a year that I would not especially want to repeat, it’s 2020. But even with all the stress this year has brought with it, I still wake up in the morning looking forward to spending another day with Mr. C., playing in my kitchen, talking or social distancing with family and friends, and closing my day by reading a few chapters in a good book. And every night as I drift off to sleep, I give thanks for all the joy I have in my life. May you too find joy in every day pleasures. Peace and love to all.

2 tsp. quick-rise yeast

½ c. warm water

1 tsp. granulated sugar

1 T. extra virgin olive oil, plus more for oiling the bowl

¼ tsp. kosher salt

scant ¼ tsp. granulated onion

¼ c. grated sharp cheddar cheese

1¼ c. unbleached all-purpose flour, or more as needed

6 hot dogs or sausages of choice

1 egg

2 tsp. milk

sesame seeds

Combine the yeast, water, and sugar in the bowl of your stand mixer using your bread hook. Let sit for 3-4 minutes. Add the olive oil, salt, granulated onion, cheese, and 1 cup of the flour. Mix on low until a soft dough forms. Knead, adding additional flour as required, until the dough sticks to the bottom of the bowl but not to the sides. The dough should still feel slightly sticky.

Pour a bit of olive oil into the bowl, and using your hands and a stiff rubber spatula, form the dough into a ball. Cover and let rise for one hour or until doubled in size.

Punch the dough down and divide into 2 pieces. Roll each piece into a 10-inch circle on a well-floured surface. Then using a pizza cutter or sharp knife, cut each circle into thirds. Starting with the wide end of the triangle, wrap the dough tightly around each hot dog. Place narrow point down on a parchment paper lined baking sheet.

Whisk the egg and milk together and brush the top of each dough wrapped hot dog. Sprinkle with sesame seeds. Let sit while you pre-heat your oven to 400 degrees.

Bake for about 15 minutes, or until golden brown. Serve warm.

SRIRACHA DIPPING SAUCE

¼ c. mayonnaise

¼ c. sour cream or Greek yogurt

1½ tsp. Sriracha, or more to taste

Stir until well combined. This simple sauce truly is crazy good.   

OVEN BRAISED CHICKEN WITH GARLIC, ROSEMARY, AND WHITE WINE

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I forgot to take the picture until after we had already eaten. Bad me!

And yes, another braised chicken recipe. Because in my book, you simply can’t have too many recipes for oven braised chicken. Especially really good recipes for braised chicken! And yup, this is one of the good ones.

So why chicken? First of all, chicken is one of the leaner animal proteins. And it can be found in many ethnic cuisines. And it takes to spices and sauces with ultimate adaptability. In other words, it pairs with just about any herb, spice, or sauce you can name. Chicken is delicious baked, boiled, or fried. Which makes it a very versatile ingredient. Plus it’s readily available. And, I love chicken. Which is ultimately the real reason I use chicken in many of my recipes.

So the other evening I was on another one of my “I need comfort food for dinner” kicks. Plus I still had a couple of whole chickens in my dying freezer. (Only about a quarter of our freezer is still actually keeping food frozen. And yes, we have a new freezer ordered. But good luck finding a new upright “manual” (not frost free) freezer during this pandemic. We have had one on order now for about 6 months. No kidding!)

Anyway, with a terminal freezer and comfort food in mind, I came up with this recipe. I paired this dish with Simple Steamed Brown Rice (see recipe below) and steamed green beans, and we were both delighted with the results.

So if you too are in the mood for a savory and creamy, calorie laden comfort dish to serve your family, by all means prepare this recipe. It is just a simple way to treat yourself and your family. But remember – moderation in all things. So this is definitely not an everyday chicken recipe. This is a rich, full bodied, in your face, creamy comfort food dish. And serving a dish like this once in a while is not a sin. At least to my way of thinking it’s not a sin. What would constitute a sin, and also a shame, would be to never allow yourself or your family the pleasure of tasting a dish like this. That would just be wrong.

So step away from that low fat chicken recipe you were considering, and come on over to the dark side. I promise you will enjoy the experience. And yes, you can immediately go back to more healthy ways of cooking chicken. But for one glorious moment in time, let the cream sauce rule.

As always, have fun in your kitchen, try new and exciting recipes, and look for all the joy that life has to offer. Remember, what we are living through every day is not the dress rehearsal for our lives. This is the main show. The only show. So please don’t live for when the pandemic is over. Or for when you get that better job. Or for when you lose those extra few pounds. Just live each and every day with all the gusto you can muster. Peace and love to all.  

1 3-4 lb. whole chicken fryer

⅓ c. unbleached all-purpose flour

2 tsp. seasoned salt

freshly ground black pepper

2 T. extra virgin olive oil

2 T. unsalted butter

2 lg. shallots, thinly sliced

5 garlic cloves, finely minced

1 T. finely chopped fresh rosemary, or more to taste

1¼ c. chicken broth

¾ c. dry white wine

2 tsp. Dijon mustard  

1 T. unbleached all-purpose flour (if all the seasoned flour is used)

1 c. whole milk

¼ c. heavy cream  

1 T. chopped fresh parsley

Cut the chicken into 8 pieces – 2 thighs, 2 legs, 2 breasts – each cut in half. (I leave some of the skin on the chicken pieces, but remove as much of the chicken fat as possible. I freeze the wings and backs to make chicken stock at a later time.)   

Pat the chicken pieces dry with a paper towel. Whisk the flour, seasoned salt, and pepper together in a shallow pan. Dredge the chicken in the seasoned flour mixture until well coated. Shake off excess flour. Save any remaining flour.

Heat the olive oil and butter in a lidded cast iron or heavy skillet over medium heat. (I use my shallow lidded Le Creuset Cast Iron Braiser pan for this recipe.) Fry the chicken on both sides until golden brown. Remove chicken from skillet and place on a plate. (The chicken doesn’t have to be completely done at this point.)

Add the shallots to the skillet; sauté until just starting to soften. Add the garlic and continue cooking for another minute. Add the chopped fresh rosemary. Add the chicken stock, white wine, and Dijon mustard to the pan. Stir until all of the brown bits are lifted off the bottom of the pan. Simmer for 3-4 minutes. Add the partially cooked chicken, along with any juices, back into the pan, skin side up. Bring the liquid to a boil.

Cover the pan, and allow the chicken to braise in a pre-heated 350 degree oven for about 60 minutes, or until the meat is fork tender. Turn the chicken after 30 minutes. Remove from oven, and transfer chicken to a plate.

Just before transferring the chicken to a plate and making the creamy gravy

If there is a tablespoon of seasoned flour left, add to the pan. If not, add enough regular flour to make up a tablespoon. Over low heat, whisk the flour into the brown bits at the bottom of the pan until well combined. Slowly add the whole milk and heavy cream to the pan. Bring the gravy to a boil, reduce heat, and simmer, whisking the whole time, until a lovely silky gravy is achieved. Taste and adjust seasoning. (The gravy will probably need a bit more salt and pepper.) Return the chicken to the pan.

When ready to serve, sprinkle with parsley, and serve the chicken and gravy over mashed potatoes, rice (brown*, white, or mixed), or buttered noodles.

*Simple Steamed Brown Rice

1 c. brown rice

1¾ c. water

2 tsp. extra virgin olive oil

½ tsp. seasoned salt

freshly ground black pepper

Dump all in your rice cooker. Stir. Put on GO. Walk away for about an hour.   

 

OLD BAY SEASONED CRAB CAKES

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You have to know, that if I were a descendant of the Rockefellers, I would eat fresh crab at least once a week. I’d pick up a half pound of it, just for me, (I’ll explain why later) and eat it straight out of the container. No lemon, no tartar, no drawn butter, no nothin’! Just straight from the container to my mouth.

But we were not blessed with wealthy parents. Actually, maybe we were extremely blessed not to be raised with our every little wish fulfilled. It could go either way! Regardless (and no, I don’t care if it’s now OK to say irregardless, I ain’t gonna murder the English language even for the sake of being well informed), I’m just not predisposed to frequently spend that much of our hard earned money on fresh crab just for myself! And so that you won’t think too ill of me for buying fresh crab just for myself, allow me to explain. I don’t think Mr. C. would give a flying fig if I never again served him another crab dish. Well, with two wonderful exceptions – Crab Bisque (the best first course tomato soup you could ever imagine passing over your taste buds and sliding down your throat) and these crab cakes. That’s it. Well as far as I know, that’s it! There could be another dish just waiting to be discovered that he might enjoy. But if there is, I sure haven’t found it yet! (And yes, the Crab Bisque recipe is on this site.) Anyway, we both love these crab cakes. They are easy to prepare, and guess what, you can actually taste the crab. So that leads me to my next comment.

If you want to experience a really good crab cake, then bite the bullet and buy good crab. It certainly can be canned crab, but not the cheap brands that contain what I call fuzzy crab. Treat yourself. Pay the money for a good product. Then add the few simple ingredients listed below, and you will have the pleasure of dining on a truly delicious way to eat this lovely crustacean. After all, the recipe comes with Mr. Cs seal of approval.    

And crab cakes are very versatile. They make a delightful first course if you make them tiny and serve a couple on a bed of lettuce with a bit of sauce dribbled all around. And of course, they are a great entrée when accompanied by a creamy risotto and a crunchy cabbage slaw, for example. However you choose to serve these babies, they are sure to be loved.

So as always, don’t forget to treat yourself once in a while. After all, life is short and we all need a bit of pampering to keep us going. Even all of us who are the primary cooks in our family. Most of us tend to put our spouse or our kidlets first. And most of the time, that’s fine. But every so often, we should go crazy and think of ourselves first. So if you’ll excuse me, I’m going to go add a half pound of crab to our grocery shopping list. Then I’m going to eat it all by myself! (And not feel guilty!)

Peace and love to all.  

1 lg. egg

¼ c. mayonnaise

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

dash hot sauce

freshly ground black pepper

1½ tsp. Old Bay Seasoning

1 T. finely minced fresh parsley

10 finely crushed saltine crackers

1 lb. lump crab meat

½ – ¾ c. plain dry bread crumbs

1 -2 T. unsalted butter

Whisk the egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, black pepper, Old Bay Seasoning, and parsley together in a mixing bowl. Fold in the cracker crumbs and crab. (Be gentle, you don’t want to break up the crab meat.) Mixture will be very wet and messy at this point. Not to worry, the cakes will firm up nicely as they cook.

Spread the bread crumbs in a small shallow container. (I use an 8-inch cake pan.) Using a #10 (3/8 cup) ice cream scoop, carefully plop balls of the crab mixture on top of the bread crumbs, a couple at a time. Carefully roll the balls in the bread crumbs and place on a wax paper lined plate. Press lightly to smush them down a bit.  Cover and refrigerate for at least 2 hours before frying.

When ready to serve, heat butter in a large heavy skillet. Fry cakes over medium heat until dark golden brown and heated through, about 4 minutes per side. Serve with Spicy Seafood Sauce, Lemon Garlic Aioli, or sauce/aioli of choice. (See highlighted recipes below.)

SPICY SEAFOOD SAUCE

½ c. mayonnaise

1 tsp. fresh lemon juice

¼ tsp. Old Bay Seasoning

freshly ground black pepper

1 T. finely minced fresh parsley

1 T. finely chopped fresh chives

Whisk mayonnaise, lemon juice, Old Bay Seasoning, and pepper together in a small bowl. Fold in the parsley and chives.

LEMON GARLIC AIOLI

¾ c. cup mayonnaise

1 tsp. grated lemon rind

3-5 tsp. fresh lemon juice

1 garlic clove, finely minced

¼ tsp. kosher salt

freshly ground black pepper 

Mix it all together. Taste and adjust seasoning.   

CHICKEN SAUSAGE, KALE, AND WHITE SWEET POTATO SOUP

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I almost always have a four sausage package of Aidells dinner sausages in the freezer. So on nights when I’m not eager to spend hours in the kitchen, I have the main dish almost on the table before I cut open the package. I usually just pour a little water and olive oil in a small frying pan, cover the pan, and let the water evaporate while the sausages are heating. When the water is gone, the olive oil browns the sausages. When they are browned all around, dinner is ready.

When we were younger, we could both happily put away 2 sausages each. Not anymore. I usually have one and Mr. C. one and a half. So that leaves me with left over sausages. And yes I could just serve them the next evening, but if at all possible, I try to use them in a new and inspired way.

I don’t know what the weather is like where you live, but here on Camano Island, an hours’ drive north of Seattle, it is wet and windy. Drizzly wet and very windy. In other words, absolutely perfect weather for soup. So with soup in mind, I concocted this recipe based on our leftover dinner sausages.

And as usual, this basically vegetable soup contains the quintessential foursome – onion, carrot, celery, and garlic. (Can you even begin to think about a vegetable soup without these key ingredients? Of course not!)

Anyway, after that I went a little off grid by adding a bit of dry Marsala wine to the mix. But by then, I was already heading towards Italy, so Marsala only made good sense. (It’s made in Sicily after all!)

After that I pretty much resigned myself to this being an Italian style soup. The only deviation being no pasta (diced white sweet potato* instead) and kale. (Got to get our dark greens in as much as possible. Plus the stuff grows wild in our back yard!) But the rest of the soup couldn’t be more Italian if had been constructed in Italy by one of my Italian sisters. (I consider myself Italian if only by inclination. But by inheritance, I am mainly French, with a smattering of German and Swiss French thrown in for good measure. I figure my heritage is geographically close enough to Italy to make no never mind! So for all practical purposes, I feel Italian even without a pedigree. I figure God was just a little geographically challenged the day I was conceived. Could have happened that way. Right?) Anyway – I love Italian food. And this soup turned out to be really easy to prepare, delicious, low in fat, and chock full of really healthy ingredients. And perfect for a wet and windy fall evening. And very Italian tasting. So of course, I suggest you make this soup at your earliest convenience. It truly is tasty.

As always, keep thinking positive thoughts and keep being kind even to those with differing opinions. And I know, that isn’t easy. In fact I am writing this to remind myself to put my money where my mouth is. If this nation is ever going to heal, we need to learn more about the word respect. What it really means, and what it stands for. And then live the meaning and stand up for the principle. This is my favorite definition of the word. Respect – due regard for the feelings, wishes, rights, or traditions of others. Peace and love to all.

2 T. extra virgin olive oil

2-4 chicken dinner sausages, any flavor, thinly sliced

½ lg. onion, chopped

1 carrot, chopped

2 stalks celery, thinly sliced

3 cloves garlic, minced

¼ c. dry Marsala wine

½ tsp. kosher salt

freshly ground black pepper

1 bay leaf

2 tsp. Italian seasoning

tiny pinch crushed red pepper flakes

3 c. chicken stock

1 (14.5-oz.) can diced or crushed tomatoes (Italian if possible)

1 c. diced white sweet potato* (I cut the pieces fairly small)

2 loosely packed cups of chopped kale

½ c. fresh basil chiffonade

grated Parmesan or Pecorino-Romano cheese, for passing

Heat the olive oil in a covered stock pot over medium heat. Add the sausage and cook just until browned. Remove from pot and set aside. Add the onion, carrot, and celery. Sauté until the onion is translucent. Add the garlic and cook for 1 minute. Add the Marsala and cook until all evaporated.

Stir in the salt, pepper, bay leaf, Italian seasoning, crushed red pepper flakes, chicken stock, and diced tomatoes. Bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Add the diced sweet potatoes and simmer for 20 minutes or until the sweet potato chunks are just tender. Add the kale and browned sausage to the pot and cook for five minutes until kale is wilted. Stir in the basil, adjust seasoning, and serve very hot. Pass the Parmesan cheese. Great served with cornbread (several recipes on site) or Garlic Bread or Garlic Toast. (Both recipes on site.)

*White sweet potatoes have a slightly drier texture than orange sweet potatoes, as well as a flavor that’s less sweet. While white sweet potatoes do not contain as many nutrients as their orange relations, they are still a healthier, lower calorie, and higher-fiber option than starchy, regular potatoes like russet or Yukon gold. White sweet potatoes can be roasted, baked, grilled, or mashed just like orange sweet potatoes. The main difference is in the flavor. They simply are not as sweet.   

STOVETOP MAC AND CHEESE

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Last evening was November 3rd. And frankly what I thought Mr. C. and I needed more than anything else, was comfort food to the max. Well that and a couple of good stiff drinks! I knew the election results wouldn’t be in until later this week (or maybe longer than that), but none the less, I was worried and I wanted as much positive in my life as I could get. At the same time, I didn’t want to spend a lot of time in the kitchen. So grilled chicken sausages, mac and cheese, and more of my delicious Oven Roasted Delicata Squash “Fries” with Buttermilk Herb Dipping Sauce. (I tell you true, I am totally addicted to this recipe for delicata squash. Can’t seem to get enough.)

Anyway, like I said, I didn’t want to spend any more time than necessary in the kitchen last evening. I wanted fast and easy. So I went on line and found the bones for this recipe on the joyfoodsunshine.com site. I changed the preparation instructions a bit and added a couple of ingredients (black pepper and Dijon mustard) that I felt the dish needed, but mainly I followed Laura’s great recipe. (Oh, I lowered the amount and type of salt too. I really can’t help myself!)

And before you ask, of course I had made stovetop mac and cheese before. But I was feeling particularly lazy yesterday and didn’t want to have to think too hard. I wanted someone else to do the heavy lifting, while I just supplied a bit of my years of cooking experience to the mix. So that’s just what happened.

Now I know you too must have several great recipes for mac and cheese. But I would be willing to wager up to a nickel, that none of your recipes are as fast or as easy to prepare as this recipe. Or as delicious! I’m serious. This recipe makes one fabulous pan of creamy mac and cheese.

So give this recipe a try. I’m sure you will be pleasantly surprised.

As always, keep having fun in your kitchen and keep being adventurous. Peace and love to all.

2 T. unsalted butter

2 T. unbleached all-purpose flour 

¼ tsp. kosher salt  

freshly ground black pepper

¼ tsp. granulated garlic  

1 c. whole milk

¼ c. sour cream

1 tsp. Dijon mustard 

2 c. dry (8 oz.) elbow macaroni, cooked al dente*  

2 c. grated sharp cheddar cheese** (fairly packed down)

Melt the butter in a medium sized saucepan. Whisk in the flour, salt, pepper, and granulated garlic. Cook for a couple minutes or until lightly browned.  

Remove from heat and whisk in the milk, sour cream, and Dijon mustard until smooth.

Return to heat and cook until the mixture is thickened (about 3-5 minutes) whisking the entire time. Do not let the sauce boil.

Once the mixture is thick, transfer the just cooked al dente pasta into the sauce using a large slotted spoon. Remove from heat and add the cheese. Stir until smooth. If the sauce is too thick, add a small amount of the pasta water. Taste and adjust seasoning if required. Let sit for a couple of minutes before serving. (This helps the sauce stick to the pasta.)  

*Remember, if the sauce has to wait for the pasta to be cooked perfectly, so be it. No problem. Just don’t make the pasta wait for the sauce. In other words, don’t cook the pasta ahead of time.

**I use Tillamook Sharp Cheddar for this recipe. (The one in the red package.)

CREAMY BACON, SWEET POTATO, CORN, AND RED BELL PEPPER CHOWDER

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And yes, I am still the worlds worse food photographer.

I made this chowder last evening mainly because in our last farm box we received several small white-fleshed sweet potatoes. Of course as luck would have it, we already had some on hand. Now granted, we love sweet potatoes. But there is a limit to how much of any kind of food I want to eat or serve several nights in a row. (And yes that includes chocolate and hamburgers!) So then, what in the heck to do with all the bloody sweet potatoes? Mr. C. suggested just baking them, and serving in the normal manner. Which in this house means baked, split in two, slathered with butter, and sprinkled with salt and pepper. OK, that sounds good for 2 of them. Maybe even 4 of them. But that still leaves me with a small crops worth still to be dealt with. But I’m always up for a good challenge. So to the internet I proceeded.

I’ve been on a real soup and chowder kick lately, so that’s the direction I decided to take. And oh am I glad I did. I found the basics for this recipe on the runningonrealfood.com site. When I told Mr. C. about the recipe, he asked me those three little words every cook knows are eventually going to come out of someone’s mouth when chowder is mentioned – “is there bacon”? I told him bacon was not in the original recipe, but it certainly would make a fine addition. So this recipe includes bacon. It also includes a wee bit of crushed red pepper flakes and fresh parsley. (I use crushed red pepper flakes a lot in my cooking. Not much, just a few flakes to keep things interesting. I also include fresh parsley whenever possible.)

As you glance through the recipe, you will note, that with the exception of the tiny bit of fat rendered as the bacon fries, there is no other fat included. There are also no dairy products. So this is a fairly low fat and healthy chowder. And truly, it doesn’t need any shredded cheese or sour cream. It is perfect unto itself. And I could have left it as such. But no, I decided to accompany the chowder with buttermilk biscuits. And not just any buttermilk biscuits.

I had developed a recipe for Huntsman Cheese and Chive Buttermilk Drop Biscuits that I was anxious to try. So I did. And I am here to tell you, the biscuits were outrageously delicious and went really well with this amazing chowder. So my next post will be for the biscuits I served last evening. But back to this recipe.

The first thing I need to mention is that this chowder is truly delicious. And to make it all the more appealing, very easy to prepare. And for all of you for whom time is of the essence when preparing dinner, there is no long simmering required to produce the lovely depth of flavor base for this chowder. And truly, I can’t think of any reason even the most picky of eaters wouldn’t enjoy this dish. So there you go. Dinner in a pot.

So as always, keep preparing and serving delicious food to your family.   And especially with winter just around the corner, remember that nothing says warm and cozy, healthy and happy, safe and cherished, like a big old bowl of soup or chowder. (Of course chocolate chip cookies work well too.)      

We are all going to be subjected to a long and isolated spell of being housebound until Covid-19 is brought under control. And having to stay inside because its winter is definitely not going to make life easier for any of us. In fact, just the opposite. But the more we as cooks can do to help our families cope with the boredom and stay as healthy as possible, the better. And there’s no better way I can think of to make that happen than by preparing interesting, healthy, and delicious food. If nothing else, it will be fun to tell your family all about a new dish when you are invariably asked what’s for dinner. If it happen to be this chowder you are preparing at the time, I would advise starting the discourse with the first ingredient listed below. Peace and love to all.

4-6 strips of meaty, thick bacon, cut into small pieces

1 c. chopped onion

2 stalks celery, diced

2 cloves garlic, minced

2 c. (more or less) cubed sweet potato  

3 c. vegetable broth, or additional broth if you like a more liquid base for your chowder

2 tsp. chili powder  

1 tsp. paprika  

pinch crushed red pepper flakes

¼ tsp. kosher salt

freshly ground black pepper

1 red bell pepper, diced

2 c. (more or less) frozen corn

1 T. chopped fresh parsley  

Fry the bacon until very crisp in a heavy soup pot. Using a slotted spoon, remove the bacon to a medium sized mixing bowl. Set aside.

Add the onion and celery to the pot and cook until the onion starts to soften. (The onion will also start to get a little brown from the bits left behind while frying the lean bacon.) Add the garlic and cook for 1 minute.

Add the sweet potato, broth, chili powder, paprika, crushed red pepper flakes, salt, and pepper. Bring to a light simmer and cook for 5 minutes.

Add the diced red bell pepper and simmer until the sweet potato is fork tender. (Just cook until tender, not mushy.) This only takes a few minutes more. Then add the corn.

Remove about one half of the soup to the bowl with the cooked bacon. Using an immersion blender, whirl the remaining soup until it’s kind of creamy but there are still some small chunks. Then add the unblended soup back into the pot along with the cooked bacon. Taste and adjust seasoning. Bring just to a boil, stir in the parsley, and serve piping hot.

Please note: to make this chowder vegetarian, sauté the onion and celery in 1 tablespoon extra-virgin olive oil. Then add the garlic and go from there.