Category Archives: MAIN DISH RECIPES

SWISS STEAK WITH MUSHROOMS

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I like dinners that I can prep ahead and require my oven to do the lions’ share of the work. And this is one of those delightful dishes that also happens to be delicious. And oh so reminiscent of my childhood. OK, maybe not the overall flavor of the dish. (My mom was not known for her culinary prowess.) But an inexpensive cut of beef braising in the oven for a couple of hours sure takes me back to the 50s.

Even though we often raised our own beef, there were no fancy steaks prepared in my mother’s kitchen. The entire butchered critter was either cut into roasts, stew meat, or ground into hamburger. And when I think back at what we could have been dining on, I just shake my head. After all, this was grass fed beef, with various grains and hay thrown in for good measure. And of course no growth hormones or anything like that. Just plain old well fed cows giving up their lives for our dining pleasure. (And yes I would be a vegetarian if I really stopped to think about it. But I’m too much of a carnivore to allow my conscience a say in the matter. Plus we still have organic beef in our freezer.) So back to this recipe.

I’ve been making a version of this dish for decades. But for whatever reason, I had yet to post this recipe on my blog. I’m feeling very badly about this major culinary faux pas because this is such a perfect recipe for even a beginner in the kitchen. No fancy ingredients, unless you consider cognac a non-essential la-di-da ingredient, which I absolutely do not! No fancy instructions. Just a bit of common sense and a willingness to allow your oven to work its magic while you kick back and read a good book while sipping on a lovely libation. And doesn’t that sound great!?!?

So grab some inexpensive beef, take that essential bottle of cognac or brandy off your pantry shelf, and fix yourself and your family an old standard. Serve the Swiss steak with some form of potato/rice/grain and a green salad or veggie on the side, and ring the dinner gong. Dinner is ready.

  • 3 T. extra virgin olive oil
  • 1 lb. round or boneless chuck steak, excess fat removed as much as possible – then cut into serving sized pieces 
  • kosher salt
  • freshly ground black pepper
  • ½ med. onion, chopped
  • 6-8 mushrooms, thickly sliced
  • 2 lg. garlic cloves, finely minced
  • ¼ tsp. dried thyme
  • ¼ c. cognac or brandy
  • ½ c. beef broth  
  • 4 tsp. Worcestershire sauce
  • 2 tsp. Dijon mustard
  • 2 tsp. tomato paste
  • 1 (14-oz.) can diced tomatoes, (Italian if possible)
  • 2 T. chopped fresh parsley

Heat the olive oil in a large covered Dutch oven or heavy pan. Liberally salt and pepper the steaks and fry them on each side until nicely browned. Remove from pan and set aside.

Add the onion and cook until softened. Add the mushrooms and cook for about 3 minutes. Add the garlic and dried thyme and cook for 1 minute. Remove from heat.

Pour in the cognac, place the pan over heat, and stir until no liquid remains. (This usually takes less than a minute.) Then stir in the beef broth, Worcestershire sauce, Dijon mustard, tomato paste, and diced tomatoes. Add the browned steak pieces and any juices back to the pan. Bring sauce to a boil, remove from heat, cover, and place in a pre-heated 350 degree oven for 1½ to 2 hours, or until the meat is very tender. (Check after an hour to make sure there is enough liquid. If liquid is required, add about a half cup of water.) Continue braising until the beef is tender.

When the beef is tender, remove the pan from oven. Garnish with chopped parsley.

Serve with mashed potatoes or our personal favorite, baked Yukon Gold potatoes. (The tomato gravy is amazing on either mashed potatoes or dolloped on a baked potato.)  A side of steamed green beans or a lovely salad is also wonderful with this dish.

CHICKEN EGG DROP SOUP WITH DICED CHICKEN PIECES AND CHICKEN POTSTICKERS

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So OK, I couldn’t decide whether to make regular old fashioned chicken noodle soup, or chicken egg drop soup, or chicken soup with potstickers instead of egg noodles the other day. What I did know for sure was that I wanted to use up the half package of frozen chicken potstickers that had been in my freezer longer than I care to admit! (You know how that goes.) I also wanted to use up the small package of frozen innards I had purchased before Thanksgiving in preparation for the turkey stock I was going to make, but never did! (Again I’m sure you know about best laid plans, etc. etc.)

What I didn’t expect was that this mishmash chicken soup was going to taste so delicious. And a meal unto itself! Just a big old bowl of steaming goodness. Didn’t even require saltines or oyster crackers. And I always want saltines or oyster crackers with chicken noodle soup. But the soup simply didn’t need embellishing in any way. And it had been fairly quick and easy to prepare. (I always give myself points for these important aspects of getting a meal on the table.)

So during this somewhat dreary and flu ridden part of the year, whip up a pot of this soup. It’s hearty without being heavy. It’s likely to be enjoyed by every member of your family, and it’s full of nutritious ingredients. Can you realistically ask more from a soup than this? I thought not too. Enjoy! And stay healthy.

  • 1 qt. chicken stock
  • 3 c. water
  • 3-4 small boneless skinless chicken thighs or 1 large or 2 small boneless, skinless chicken breast or any combination of chicken pieces you happen to have on hand
  • small pkg. chicken or turkey innards (hearts, livers, gizzards), optional but really adds to the flavor of the broth  
  • 1 lg. carrot, diced
  • 2 celery stalks, thinly sliced
  • 1 lg. shallot, finely chopped
  • 2 garlic cloves, minced
  • 4-5 green onions, sliced and divided
  • 2 bay leaves
  • 2 T. minced fresh parsley
  • 2-3 fresh sage leaves, minced or ¼ tsp. dried sage
  • 1 tsp. fresh thyme leaves or ¼ tsp. dried thyme leaves
  • 1 tsp. kosher salt
  • freshly grated black pepper
  • 10 oz. (or so) defrosted chicken potstickers (I use Crazy Cuisine brand frozen potstickers)
  • 1 T. cornstarch
  • 1 T. water
  • 1 T. Tamari or soy sauce
  • 2 eggs, lightly beaten
  • ½ tsp. toasted sesame oil

Place the chicken stock, water, chicken pieces, innards, carrot, celery, shallot, garlic, the white and light green parts of the green onions (save the dark green parts for later), bay leaves, parsley, sage, thyme, salt, and pepper in a large covered pot. Bring to a boil, reduce heat, cover, and simmer for an hour. (After about 20 minutes, check to see if the chicken is done. If so, remove to a plate and allow to cool before cutting into small bite sized pieces.)

After simmering the stock, taste the broth. If it tastes like it could use a few more minutes for the flavors to meld, go for it.

When you decide you’ve been patient enough, remove and discard the innards and bay leaves. (If you love innards, of course you can chop them up and add them to the soup when you add the cooked diced chicken meat.) Bring the broth to a boil and add the defrosted potstickers. Boil for 3-4 minutes or until they are tender. Reduce heat, taste, and add salt and pepper if required.

While the potstickers are cooking, whisk the cornstarch, water, and Tamari together in a small bowl. Add to the soup along with the diced cooked chicken. Bring to a boil stirring all the while.

Drizzle the beaten egg into the soup in a slow stream. Use a large spoon to very gently stir the soup. Stir in the sesame oil and the remaining sliced green onions. Serve immediately.

 

GRILLED ARGENTINE (LIKE) MARINATED FLANK STEAK WITH CHIMICHURRI SAUCE

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In 2006 we visited Argentina. And I must say, the food in Buenos Aires was phenomenal! And the beef! OMG. Argentinian beef has deservedly earned a reputation for being some of the world’s best. It is incomparably tender and richly flavored, even though it’s rarely seasoned with anything but salt.

That’s all well and good if you happen to be grilling on your lanai in La Boca (a very picturesque Buenos Aires neighborhood) or Palermo (home to the arts, the city’s largest park, and magnificent mansions). But if you live on Camano Island and often buy your meat from the local IGA, your best bet is to add flavor by marinating the heck out of the meat before throwing it on the grill! Thus this recipe.

Now I don’t mean to say that you haven’t a snowballs chance in hell of coming close to what you would experience if you were sitting on the sidewalk of a Buenos Aires restaurant at 11:30 at night waiting for the tango orchestra to begin playing at say…12:30 am. (Not making this up folks, this is the reality of eating and listening in Buenos Aires.) Because this marinated flank steak is really, really tasty. And when topped with chimichurri sauce, well you are going to experience a lot of the taste you would be enjoying if you were dining in Argentina. As far as the tango orchestra part goes, well God gave us CDs for a reason! Love and happy grilling to all.

Marinade:

  • ¼ c. extra virgin olive oil
  • juice of 1 lime
  • 1 tsp. chili powder
  • 1 tsp. onion powder
  • 1 tsp. granulated garlic
  • pinch crushed red pepper flakes
  • 1 tsp. kosher salt, plus more added just before grilling
  • freshly ground black pepper
  • 1-1½ lb. flank steak, trimmed of all fat

Combine the olive oil, lime juice, chili powder, onion powder, granulated garlic, crushed red pepper flakes, salt, and black pepper in a container or large zip lock bag. Add the flank steak and chill for at least 30 minutes and up to 24 hours. (The longer the better.)

Remove from refrigerator 1 hour before grilling the steak. Set the grill to high heat. Carefully grease the grill with some oil. Once the grill is hot, add the steak. (Don’t forget that last bit of salt added just before placing the steak on the grill.) Cover and cook the steak until well browned, about 3 to 4 minutes, then flip and cook until desired doneness, about 3 to 4 minutes. Use a thermometer to make certain the temperature doesn’t surpass 125 degrees for a perfect medium rare steak. (If you cook flank steak until no pink is showing, it will be tough.) Remove the steak from the grill. Tent with aluminum foil for about 10 minutes before slicing very thinly against the grain and on a diagonal. Serve with the chimichurri sauce.

Chimichurri Sauce:

  • ¾ c. finely chopped fresh parsley
  • 4 cloves garlic, finely minced
  • ¼ c. red wine vinegar
  • ¼ tsp. crushed red pepper flakes, or more to taste
  • ¼ tsp. dried oregano
  • ¾ tsp. kosher salt
  • freshly ground black pepper
  • ½ c. extra virgin olive oil

Combine all ingredients well in a bowl or jar. Store in your refrigerator, but best served the same day as prepared. Bring to room temperature before serving.  

 

FAIRLY GOOD FRIED FISH

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And yes, there is a little nibble taken out of one of the pieces of fish. And you would be correct in assuming that the little nibble was taken by yours truly. Sometimes I just can’t wait!

OK, I named this dish Fairly Good Fried Fish because the coating is wonderful, but frying fish in just a small amount of fat is never going to take the place of deep fried fish. I mean really. Never going to have that exquisite crispness that is associated with being cooked in a lot of hot fat. But we don’t always want to go out for fish and chips. And I don’t have a deep fat fryer at home (BTW kids, that is not a hint), nor do I actually want one. But we love fried fish. (Of course we do!) And although for decades I have tried to produce a crispy baked “fried” fish, I have never succeeded. And believe me, I have tried. Perhaps it’s just that the proper technique has evaded me. But even though the recipes I have tried come with rave reviews, the fish is never as crispy as reported, and there is often no taste to the coating. So I give up. I’m simply going to fry our fish in as little fat as possible and call it good.

So if you too enjoy fried fish, let me recommend this recipe. It’s simple to prepare, and when served with tartar sauce or a lovely aioli (plenty of recipes on this site), there is no reason to leave home for a tasty piece of fish.

Of course, there aren’t going to be any French fries with our dinner. But that allows me to feel OK about frying the fish. (Isn’t it amazing how we can justify certain behaviors or excesses by simple turning any given situation into a simple equation? “It’s OK for me to have this piece of candy, because I had a small lunch.” “I’m OK with having fried fish, because I’m not having French Fries.” “I’m going to order that piece of art, because someday the value will exceed the purchase price.” “It’s OK for me to feel superior to “those” people, because I care about social justice, and “they” evidently don’t”.)

The equations (justifications) go on and on. And I’m as guilty as the next guy when it comes to this oh too human trait. But I’m working on it when it comes to human interactions. But as far as fried fish goes, I’m taking the “see no evil, hear no evil, speak no evil” approach. I’m just going to continue enjoying fried fish (in moderation) and suffer the consequences if or when they appear. Until then – have skillet, will fry!

  • 1/3 c. buttermilk
  • 1 – 1 ½ lb. firm fleshed fish (cod, rockfish, tilapia, halibut, etc.), deboned and cut into 4-inch long pieces
  • ½ c. unbleached all-purpose flour
  • 1/3 c. cornmeal
  • 1 tsp. seasoned salt
  • freshly ground black pepper
  • ½ tsp. Old Bay Seasoning
  • ½ tsp. paprika
  • ¼ tsp. granulated garlic
  • vegetable oil
  • lemon wedges, opt.

Pour the buttermilk into a bowl. Add the cut fish and carefully toss until the fish is lightly covered. Set aside.

Meanwhile, whisk the flour, cornmeal, seasoned salt, pepper, Old Bay Seasoning, paprika, and granulated garlic together in a shallow wide container. (I use an 8-inch round cake pan.)

Heat the veggie oil in a very large skillet. (You need just enough veggie oil to nicely coat the bottom of the pan.) Dredge each buttermilk covered piece of fish in the flour mixture and add it to the pan. Fry at a high enough heat to brown the fish without burning it. Carefully flip the fish and brown the second side. Remove the cooked fish to a serving platter. Add wedges of lemon and serve immediately.

Note: if you simply must have deep fried fish, try my recipe for beer battered fish. Just search Easy Friday Night Fish Fry. For another take on fried fish cooked in a small amount of oil, try my Spicy Fried Fish, also on this site.

CREAMY ITALIAN SAUSAGE SPAGHETTI

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I love bulk Italian sausage. That’s why you will find it featured in several dishes on this site. It’s relatively inexpensive and the flavor just can’t be beat when it comes to a pasta recipe like this one. I’m even considering creating my own mix of herbs, spices, vegetables, and meats to help me better maintain control of the quality of ingredients used in the process of making Italian sausage. (I’ll publish the results if and when I figure it out!) But for now, I’m going to stick with the bulk sausage that is always available at our local IGA. Because, it’s affordable and dependably good. And they use enough fennel seed, which in my opinion should always be of utmost importance. But back to this recipe.

We were hungry for pasta the other evening, but I was short on time. So I threw this dish together and we both agreed that it was blog worthy. Now if you are new to this site, you need to know that I am picky about food. Not picky when it comes to trying new dishes, but picky about whether or not I would enjoy eating any new preparation again. If I have any doubts, you never hear about the recipe. If you find the recipe on this site, it’s because I look forward to eating the dish again. Of course as Mr. C. often remarks to friends, with me always trying new recipes, he may never have a new dish he loves prepared for him again. But such is the life of any spouse married to a recipe developer. With time he has learned to adapt. And starvation has never been a worry. But in all honesty, he will get a chance to enjoy this dish again because I truly loved it too. And it was easy to prepare.

So if you too would enjoy an easy to fix, relatively inexpensive new take on spaghetti in a creamy, meaty sauce, give this recipe a try. Make a simple salad to go with the pasta, open a nice bottle of wine, light a couple of candles, and sit back and enjoy the flavors all of us associate with lovely days and nights spent in a sunny clime. Cheers to Italy and all the flavors it has brought us. And cheers to you for all you do in the kitchen for your loved ones. Love and peace to all.

  • 1 T. extra virgin olive oil
  • 1 lb. bulk Italian sausage
  • ½ onion, finely chopped  
  • 3 cloves garlic, minced
  • ½ tsp. dried oregano
  • ½ tsp. Italian seasoning
  • pinch crushed red pepper flakes
  • freshly ground black pepper
  • 1 tsp. sugar
  • 2 tsp. flour
  • ½ c. white wine
  • 1 (28-oz.) can diced tomatoes with juices (preferably Italian canned tomatoes)
  • 2 T. tomato paste
  • ½ c. whipping cream
  • 8 lg. basil leaves, sliced (chiffonade*) 
  • 8 oz. al dente spaghetti (reserve some of the cooking water)  
  • freshly grated Parmesan cheese

Heat the olive oil in a large covered pan. Add the sausage and cook until brown. Remove from pan and set aside.

Add the onion and cook until soft. Don’t let the onion brown. Add the garlic and cook for one minute. Stir in the oregano, Italian seasoning, crushed red pepper flakes, a smidge of black pepper, and sugar.

Whisk in the flour and let burble for a couple of minutes. Whisk in the wine. Add the canned tomatoes and tomato paste. Cover the pan and gently simmer the sauce for about 15 minutes.

Stir in the whipping cream and cooked sausage. Adjust seasoning. Bring back to just under a boil. Just prior to serving, add the basil chiffonade and al dente pasta. Add some of the pasta water if the pasta seems dry. Serve immediately with freshly grated Parmesan cheese.

*Chiffonade (pronounced “shif-oh-nod”) is a knife technique used for cutting herbs and leafy vegetables such as lettuce into thin strips or ribbons. To chiffonade leaves of basil, stack the basil leaves and roll them into a tube. Then carefully cut across the end of the tube with a sharp knife to produce fine strips.

ITALIAN SHRIMP SOUP WITH KALAMATA OLIVES AND CAPERS

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I found this recipe (slightly modified by yours truly) in the latest issue of EatingWell magazine. It jumped right off the page and into my heart after a short side trip through my imaginative sensory system. The soup sounded delicious, looked beautiful, and I could almost smell it burbling away on the stove. So of course I had to make it at my earliest convenience. So that’s just what I did.  

And oh am I glad I didn’t just add this recipe to the pile of recipes I already had waiting to be tried. This soup was destined to become a regular part of our life. One of those dishes that answers the often heard question in my head – “what can I cook for dinner that’s fast and delicious”? Because as much as I’m hesitant to mention the reality of my situation, I’m slowing down. I’m no longer the energizer bunny. I’m now more of a middle aged sloth! Slow and steady wins the race, but the race seems to be getting longer every year. So I most definitely need dishes like this one if I am going to maintain my quest to feed us well while at the same time give credence to the nagging voice in my head that constantly reminds me to slow down! (I really hate that little voice. I don’t even know whose voice it is! Or even how it got in my head. But mainly I hate it because it’s invariably right! It is time for me to shift down to granny gear. Grrrrrr)

But, not until I convince you to prepare this soup. And after you peruse the recipe, I am positive it won’t be a hard sell. Just look at the ingredients! They are nutritious ingredients. And they are easily obtainable ingredients.

So do yourself and your family a favor. Make this soup. And of course you can make it your own. If you don’t like white beans – leave them out. Or don’t want pasta in your soup – don’t add the orzo. Think celery would be a nice addition – add celery. Want more of a kick – add more crushed red pepper flakes. It’s all about your taste and that of your fellow diners. That’s the true joy of cooking. Finding just the perfect dishes you know will let everyone at your table know just how important they are to you. Serving delicious food is still one of the best ways I know to show love. And this soup, if it could actually give voice, would be singing love songs. In Italian, of course!

  • 3 T. extra virgin olive oil
  • 1 lb. lg. raw shrimp, peeled, deveined, and cut into thirds
  • 1 tsp. ancho chile powder or regular chile powder
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ½ med. onion, diced
  • 3 cloves garlic, finely minced
  • 1/8 tsp. crushed red pepper flakes
  • 1 (28-oz.) can diced tomatoes (Italian preferably)
  • 3 c. chicken broth
  • 1½ c. cooked cannellini or small Navy beans or 1 (14-oz.) can white beans, rinsed
  • ¼ c. orzo
  • 1/3 c. chopped Kalamata olives
  • 2 T. capers, chopped chopped fresh parsley for garnish, opt.

Heat oil in a large covered pot over medium-high heat. Add shrimp and sprinkle with chile powder, salt, and pepper. Cook, stirring occasionally, until just cooked through, about 3 minutes. Remove with a slotted spoon to a small container.

Add onion and cook, stirring often, until translucent, 3 to 4 minutes. Stir in garlic and crushed red pepper flakes. Cook until the garlic is fragrant, about 30 seconds. Stir in the canned tomatoes and broth; bring to a boil. Adjust heat to maintain a simmer, cover, and cook for 10 minutes. Stir whenever.

Stir in beans, return soup to a boil, add pasta and cook, uncovered and stirring occasionally, until the pasta is just tender, 8 to 10 minutes. Adjust seasoning.

Stir in the cooked shrimp, olives, and capers. Serve the soup topped with parsley, if desired. The soup is great served with a side of Garlic Toast. Recipe below.

GARLIC TOAST

  • 4 T. unsalted butter (½ stick), room temperature
  • 2 medium garlic cloves, minced
  • 2 tsp. finely chopped fresh Italian parsley leaves
  • ½ tsp. kosher salt
  • ½ of a crusty Italian or French baguette, cut in half lengthwise, and then cut into serving size pieces

Place the butter, garlic, parsley, and salt in a small bowl and mix with a table fork until well blended. Place the bread on a baking sheet, crust side down. Spread the butter mixture evenly over all of the pieces. Bake the bread in a pre-heated 425 degree oven for about 10 minutes or until the top is a nice golden brown.  

TURKEY CURRY SOUP

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So, this the real deal. Easy to prepare. Tastes like a million bucks. And, you can have dinner on the table in a really short amount of time. I get that! The older I become, the more I appreciate not spending a lot of time in the kitchen. Wait – that’s not completely true. I just spent the last 4 days making 8 kinds of cookies, 8 Christmas Berliner Stollen, 2 kinds of rolls (for a jazz gathering), 3 kinds of fudge, and getting the packages prepared and sent as necessary! So, who am I trying to kid? But in my own defense – it’s Christmas time! And my 4 adult children, whom I truly believe would forgo their Christmas presents (I’m pretty sure) in a New York minute, still appreciate their packages of mommy made cookies and candy. (If not – they need to tell me now so as I get even older I don’t kill myself in the process!) But I digress…..

This is the prefect soup for a cold and wintry December supper. And with all the other things that Mrs. Santa has to do (self-inflicted I might add) during this season of happiness and joy (for whom one wonders), every little bit of help is appreciated (she says with confidence) to help Mrs. Santa with her appointed tasks. And you bet I get it! Mr. Claus gets all the credit for a Christmas well done! But from my perspective, it’s Mrs. Claus who does most of the hard work! But again I digress…..

Anyway. Make this soup. It is really delicious and easy as can be to prepare. And really, who cares if you don’t have any left-over turkey. You can use left-over chicken or even the chicken from one of those yummy rotisserie chickens from Costco or your local grocery store. And of course the chicken or turkey broth doesn’t have to be home-made. It’s winter and no-one from the food channel is watching! (They are too busy showing us how to frost and artistically decorate   cookies that take only 20 minutes per cookie to embellish!)

So treat yourself and your family to a soup that smacks of what’s truly wonderful about this season. Being at home together, sitting at table together, talking about all the fun to come, and remembering why we love and cherish each other. Merry Christmas everyone.

And thank-you Elise Bauer from Simply Recipes for the bones of this recipe. Your site is wonderful.

2 T. unsalted butter

½ med. sized onion, chopped

1 c. chopped celery

1 c. chopped carrot

4 tsp. Indian yellow curry powder, or more to taste

4 c. of turkey or chicken stock  

1/3 c. raw white rice or ¾-1 c. cooked rice (I use cooked brown rice)

1 tsp. kosher salt

freshly ground black pepper

2 bay leaves

2 c. chopped cooked turkey meat (more or less doesn’t matter)

½ c. sour cream, plus more for table

2 T. chopped parsley, garnish  

Melt butter in a heavy covered pot. Add the onions, celery, and carrots; cook until softened, about 8 to 10 minutes. Add the curry powder and cook for a minute or two.

Add the bay leaves, stock, rice (if you are using uncooked rice), salt, and pepper.  Bring the stock to a boil, reduce heat, cover the pan, and simmer for 15 minutes or until the rice is tender. Stir once or twice during this time.

Add the turkey to the soup along with the cooked rice (if you are using cooked rice). Return soup to a simmer and stir in the sour cream. Adjust seasoning. (You will probably need to add more salt.)  

Serve garnished with chopped parsley. Pass additional sour cream.

 

HERB ROASTED HALF TURKEY BREAST WITH PAN GRAVY

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Sometimes roasting a whole turkey just seems like way too much work, especially if you are not feeding the masses. Or if all you really want is a nice simple turkey dinner with a bit of leftover turkey for sandwiches the next day. Or when you go to your local grocery store and half turkey breasts are on sale. Which is what happened for me a couple days ago. And since I had not hosted Thanksgiving this year, leaving us without any leftover turkey to call our own, I jumped at the chance to rectify this situation. So armed with 2 packages of half turkey breasts in my grocery shopping bag, one for the freezer and one for our oven, I went about developing this recipe.

I had dry rubbed a turkey breast a few years ago, but the herb/salt rub recipe I used at the time left a lot to be desired. So I started over using a variation of the dry rub I use when preparing a whole turkey and went from there.  And it turned out just swell. And really easy. And provided us with just the perfect little turkey dinner with leftover meat for turkey sandwiches. Just according to plan. Even the gravy for our mashed potatoes was delish. Rounded out the meal with some steamed broccoli and we enjoyed a wonderful turkey dinner with very little prep time involved. And we have leftover turkey for sandwiches. (Can’t mention the leftover turkey too often because at our house, turkey sandwiches are tantamount to heaven in sandwich form!) White bread, lots of mayonnaise, freshly ground black pepper, lots of thinly sliced turkey, and a little more mayonnaise for good measure. If that ain’t heaven, I don’t have a clue what is! Anyway……….

If you want an easy way to prepare a turkey breast, give this recipe a try. Dry rubbing is really the way to go. And if you are the lucky cook who gets to host the next holiday meal and are looking for a great recipe for roasting a whole turkey, give my Herb Salted Turkey with Cognac Gravy on this site a try. It too is easy to prepare and the results are perfect every time. And the gravy you will get from roasting your turkey this way. Suffice it to say, it simply could not be more delicious. Of course the wee bit of cognac stirred in just before serving certainly doesn’t hurt. But you must have a great flavor base to start with, or you might as well drink the cognac straight out of the bottle and throw the rest away! Not going to happen if you take your time and pay attention while your gravy is simmering away to perfection.

So whether you choose to roast just a turkey breast or a whole turkey, I’ve got you covered. So enjoy your time in the kitchen. And remember. Turkey is not just for Thanksgiving. It can be enjoyed any old time of year. Gobble gobble!

½ tsp. dried rosemary leaves

½ tsp. dried sage leaves

½ tsp. dried thyme leaves

8 black peppercorns

1 small bay leaf

1 T. kosher salt

2 tsp. brown sugar

½ tsp. lemon zest

1 (about 3-3½ lb.) half turkey breast (not boneless)

1 T. butter, melted

chicken stock

flour

1 tsp. Kitchen Bouquet

freshly ground black pepper

1-2 tsp. cognac, opt.

Grind the rosemary, sage, thyme, peppercorns, and bay leaf together and place in a small bowl. (I use my mortar and pestle.) Stir in the kosher salt, brown sugar, and lemon zest.

Place turkey, skin side up, on a wire rack set inside a rimmed baking sheet. Pat herb and spice mixture under the skin and all over both sides of turkey breast.

Chill, uncovered, at least 12 hours and up to 2 days. Remove turkey breast from refrigerator and let sit at room temperature 2–3 hours. Slather the top side with the melted butter. Pour 1 cup chicken stock into baking sheet.

Place the turkey breast on the middle rack in preheated 450 degree oven.  

Roast turkey breast until skin is mostly dark golden brown all over, about 30 minutes.

Reduce oven temperature to 300 degrees and continue to roast turkey breast, adding another cup of stock as needed to maintain some liquid in baking sheet. Bake until an instant-read thermometer inserted into the thickest part of breast registers 150 degrees (don’t worry; the temperature will continue to climb while the turkey breast rests), 30-40 minutes longer. Skin should be deep golden brown and crisp.

Transfer turkey breast to a cutting board, tent with aluminum foil, and let rest at least 30 minutes and up to 1 hour before slicing. Retain the liquid and brown bits in the bottom of the pan for gravy.

Place the roasting pan on the stove after the turkey has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.) Do not remove any fat from the pan, do not strain the liquid, do not do any of the things most cook book writers tell you to do to make good gravy (except me, that is!)

Whisk in enough flour to absorb the fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in turkey or chicken stock until you reach the desired thickness you like. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. Taste the gravy. Add a bit of salt if needed.

Turn heat as low as possible and let the gravy simmer away for the next 30 minutes or so, whisking periodically. (You will probably need to add more stock during this time.) Also, after the turkey is sliced and plated, don’t forget to add the juices that have accumulated to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

Note: This recipe doubles nicely if you want to roast a whole turkey breast. Just double all the ingredients.

CHICKEN AND DUMPLING SOUP

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Whenever I think of my grandmother, I think about dumplings. In many regards she was not a very good cook. But that woman could make chicken and dumplings fit for a God. Maybe it was because she started with a home grown chicken that had just been butchered. So of course the chicken stew part was amazing. But what she did to create light as a feather dumplings will forever remain a secret. Which is truly sad. But Betty Crocker, bless her heart, taught me how to make dumplings that are almost as delicious as my grandmothers. So today I am going to share with you this wonderful, decades-old recipe for dumplings that are not gut bombs. (If you like the kind of dumplings that resemble thick chewy pasta you aren’t going to like these dumplings. Sorry.)

Over the years I have messed with this recipe a bit, but only when it comes to adding a different herb or two to compliment whatever dish I am preparing. And since this soup calls for thyme and parsley, I thought the dumplings should also contain this lovely combination of flavors.

And why soup to begin with you might ask. Well, in case you haven’t noticed, it’s cold outside. And when the weather turns chilly I immediately think comfort food. And if there is any dish more comforting than chicken soup, I’d be pleased to know your thoughts on the subject. But I had a problem to work out with this recipe.

I had never made a soup that was topped with dumplings. I had only topped stews with dumplings because you need a fairly thick broth to support the dumplings as they steam. So in working out this recipe, I thickened the chicken broth enough to allow the dumpling batter to remain on the surface.

So I hope you enjoy this tasty quint essential comfort food. It is absolutely perfect on a dark, cold, rainy day. And we in the Pacific Northwest get our fair share of days like that! So make soup. It’s a perfect defense against inclement weather. Plus it’s good for what ails you. (Whatever that means!) Enjoy

Soup:

4 T. (½ stick) unsalted butter  

2 lg. boneless skinless chicken breasts, cut into ½-inch cubes

1 sm. onion, chopped  

4 celery stalks plus leaves, thinly sliced

2 lg. carrots, diced

3 cloves garlic, minced

½ tsp. dry mustard

gently rounded ¼ tsp. dry thyme leaves   

2 bay leaves

½ tsp. kosher salt

freshly ground black pepper  

8 c. (2 qt.) chicken stock

6 T. all-purpose flour

¼ c. chopped parsley

½ c. frozen petite peas

In a large covered pan, melt the butter over medium heat. Add the cubed chicken and sauté until cooked through. Remove from pan and set aside.

Add onion, celery, and carrots to the pan. Cook for 8–10 minutes. Stir occasionally. Add the garlic and cook for a couple of minutes. (Don’t let the garlic get brown.)

Stir in the dry mustard, thyme, bay leaves, salt, and pepper. Let cook for about a minute.   Add the chicken stock. Bring to a boil. Cover the pan, lower the heat, and simmer the stock for 15 minutes. Remove bay leaf.

In a small bowl whisk the flour with a couple ladles of the broth making sure there are no lumps. Gently stir the slurry into the stock and allow to cook for several minutes or until thick and creamy. (It won’t be supper thick, just thick enough to support the dumpling batter.) Then stir in the parsley, peas, and cooked chicken. Adjust seasoning. Cook for about 3 minutes or until all the ingredients are hot and the soup is gently simmering.

Using a spoon or ice cream scoop, drop dumpling balls into the soup.  The dumplings will double in size while they cook, so make them as big or small as you wish.

Cook dumplings at a slow simmer for 10 minutes with pan uncovered. Then cover the pot and simmer for about 10 more minutes or until the dumplings are cooked through. (Make sure you don’t peek while the dumplings are cooking for the second 10 minutes. They need to steam in order to be nice and fluffy and lifting the lid will release the steam.) To check if the dumplings are ready, use a toothpick to test if the dumplings are cooked through. Then serve the soup immediately.

Please note: If you are lucky enough to have left-over baked chicken or turkey, use it. Just add the cooked meat when called for in the recipe.   

Dumplings:

1 egg

¼ c. plus 2 T. whole milk

2 T. veggie oil

1 c. all-purpose flour

1½ tsp. baking powder   

½ tsp. kosher salt

freshly ground black pepper

¼ tsp. dried thyme leaves  

1 T. finely chopped fresh parsley  

In a bowl whisk the egg, milk, and oil together. In another bowl, whisk the flour, baking powder, salt, pepper, thyme, and parsley together. Stir the dry ingredients into the egg mixture just until combined. Do not over-mix.

OVEN BAKED BONELESS BEEF COUNTRY STYLE SHORT RIBS

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This is another one of those recipes that takes very little time to prepare and tastes like you have been slaving in the kitchen all day. (My favorite kind of recipe.) When in reality, combined with a baked russet or sweet potato and a simple steamed veggie, you are in and out of the kitchen before you can remember why you didn’t feel like cooking in the first place! (This is happening to me more and more as I grow older.)

Don’t get me wrong, I still love to cook. But sometimes a quick and easy dinner is the solution to making life a little easier for me. And as it turns out, possibly easier for you as well.

First thing you should know. This is not a weeknight meal for working people. This dish takes time to bake in a slow oven. But as a weekend dish, it would be perfect. Put it in the oven while you tend to all the other chores you have to accomplish before Monday morning rolls around. (Believe me, I remember those days only too well!) And why does it go together so easily? Well first of all, there are no veggies to cut for the sauce. (I must admit that I was a little skeptical when I first read this recipe from Jenn Segal’s Once Upon a Chef site. (I did mess a bit with her recipe, but basically it’s another wonderful recipe from this gifted chef.) But then I considered the source, and went for it! And I’m so glad I did.

The meat was perfectly seasoned. The sauce was great. And I spent less time on this dish than I usually do just preparing salad dressing!

So if you too want to serve a quick and easy dish that your entire family will love, this is the recipe for you. I served it last evening with a baked sweet potato and steamed green beans. If I had been serving the ribs to children, I would have whipped up some mashed potatoes, because I never met a kid that didn’t like mashed potatoes. And for the veggie, I would probably have steamed some broccoli to crisp tender, then served it with “Secret Sauce” (recipe below). My kids would eat just about anything if it could be dolloped with a bit of this sauce. Works for Mr. C. too!

So next time you are too tired to cook, give this simple recipe a try. Put the ribs in to bake, prep whatever else you plan to serve, then sit down with a good book while your oven does its magic. Permission to relax and take it easy has just been granted.   

2 lbs. boneless beef country style short ribs

1 tsp. kosher salt

freshly ground black pepper

¾ c. ketchup

½ c. dark brown sugar

1 T. apple cider vinegar

1 T. Worcestershire sauce

1 T. Dijon mustard

1 tsp. chili powder

½ tsp. granulated garlic

½ tsp. onion powder

pinch cayenne pepper

Season the ribs all over with salt and pepper, then arrange closely together in an 8-inch baking dish.

Combine all of the ingredients for the BBQ sauce in a small sauce pan and stir until smooth.

Pour 1/3 of the sauce over the ribs. Using tongs, flip the ribs over and spoon another 1/3 of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Heat the remaining sauce just before serving.

Cover the baking dish with aluminum foil and bake in a pre-heated 300 degree oven for 2½ hours. Remove the foil and remove about 2/3rds of the cooking liquid. Discard the liquid. Bake the ribs uncovered for 30 minutes more, or until the meat is tender and browned. Serve the ribs with remaining warm sauce.

Secret Sauce

3 parts low fat mayonnaise

1 part low sodium soy sauce, or more to taste

Stir together and serve with any veggie that your kids (or spouse) won’t eat all by itself.