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Category Archives: Poultry

55 One-Bite Appetizer Recipes – Bon Appétit Recipe | Bon Appetit

With Christmas and New Years right around the corner, if you are hosting parties for either you may want to think about some of the appetizers you make for your event. Making appetizers that are quick bites to eat and don’t require a knife and fork is the best way to go and Bon Appetit has put together 55 great recipes for items that are easy to make and try for your party. Check it out!

Our kitchen renovation is still ongoing so there is no cooking for me yet, but after the holidays it will all be done and I’ll have a brand new kitchen to cook in, so look for some great new recipes after the New Year. Thanks for following and have a fantastic holiday!

Source: 55 One-Bite Appetizer Recipes – Bon Appétit Recipe | Bon Appetit

 

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More Than 23 Delicious Dinners in 5 Ingredients Or Less – Recipes from NYT Cooking

Like most people, finding time to cook regular meals during the holidays can be even more difficult then the typical weeks that go by. On top of everything going around to get prepared for the Christmas goes work, school, afterschool activities and more. For us, things have been really hectic around here as we are getting our kitchen renovated right before the holidays! I won’t be doing much cooking since the kitchen is going to be gutted and made over from top to bottom (something long overdue), but once it is done we will have a brand new space to work in and try new recipes. In the meantime, here are 23 great recipes from New York Times Cooking that use a minimal amount of ingredients and can be cooked quickly, both ideal for this time of year. Check it out!

Source: More Than 23 Delicious Dinners in 5 Ingredients Or Less – Recipes from NYT Cooking

 

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The End of the Turkey in a Delicious Way – Turkey Rice Soup

Now that I have returned from visiting family for the Thanksgiving holiday and gotten caught up with some of the work I had to catch up on, I can get back to trying to do some blogging. Even though I did not cook Thanksgiving dinner at home this year, I still had some leftover turkey from a couple of the turkey meals I had tried out before Thanksgiving. With that in mind, I naturally had to come up with some different ways to use some of the turkey meat and the turkey stock that I had created with the carcass from the turkey. I have made potpie and open-faced turkey sandwiches in the past and even turkey salad but this seemed like a good opportunity to try to make a quick and easy soup. I found this recipe at Food Network for turkey rice soup that was simple, used basic ingredients and was put together very easily. This recipe assumes that you have not already made turkey stock with the leftover carcass and gives you instructions on how to do so but if you have a ready-made the stock you can simply skip over that step and get right down to making the soup.

Turkey Rice Soup

1 turkey carcass
2 stalks celery with leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, peeled and quartered
1 bay leaf
8 cups water
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 teaspoons dried thyme
2 cups chopped carrots
1 cup rice
2 cups chopped leftover turkey
1 cup frozen or leftover corn
3 tablespoons fresh parsley
Salt and pepper

In a large pot, combine the turkey carcass, celery, carrots, onion, bay leaf and water and bring the mixture to a simmer. Simmer the stock for about 2 to 3 hours over medium low heat. Strain and discard all of the vegetables and bones. Reserve the turkey stock.

In a separate large pot, melt the butter over medium heat and cook the onions until they are tender, about 4 to 5 minutes. Stir in the celery and the dried thyme. Stir in the carrots and rice and toss the ingredients to coat the rice. Stir in the turkey stock and bring the mixture to a simmer. Cook the soup until the vegetables and rice are tender about 12 to 15 minutes. Stir in the turkey, corn and the parsley. Return the soup to a simmer and season the soup with salt and pepper to taste.

That is all there is to this particular recipe. You can easily make use of everything you have right in your home and have the entire meal done in under thirty minutes. It produces a very flavorful soup that you can use as a meal all on its own. You could certainly add other vegetables to the soup if you have some that are left over or just prefer having different vegetables, such as broccoli, green beans, peas or just about anything else. You could also swap out the rice and use noodles instead if you want to make a turkey noodle soup, though you will not have to cook the noodles quite as long as you would the rice in order to get them tender. Soup always goes great with some homemade bread or biscuits if you have them or even your favorite store-bought variety. You could also have your soup with a sandwich or salad to make it a more complete meal with that is what you want.

That is all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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A Classic Michelle Favorite for Her Birthday – Chicken Parmesan

Michelle’s birthday was earlier this week and with every birthday we have in our little family, the person celebrating gets to pick what they might like to have for their birthday meal. Since she travels a lot for business, she doesn’t always get the chance to enjoy a lot of home-cooked meals so I wanted to be sure to make something for her that I know she really enjoys. Since I typically do not make a lot of dishes that involve cheese or pasta and these are two of her favorites, it seemed only fair that I make one of her all-time favorite dishes for her birthday – chicken Parmesan. Chicken Parmesan is one of those meals that many people say they love but not it is often relegated to something you order out when you go to an Italian place and are not sure about what to get. The fact is that it is pretty easy for you to make on your own, requiring just a little bit of effort and ingredients, so that you can make a good meal. I used this recipe from Melissa Clark at New York Times Cooking this go around to turn out a flavorful meal.

Chicken Parmesan

2 pounds boneless, skinless chicken, turkey or pork cutlets (or use chicken thighs for even more flavor)

½ cup all-purpose flour

3 large eggs

2 to 3 cups panko bread crumbs, as needed

Kosher salt, as needed

Black pepper, as needed

Olive oil, for frying

5 cups Simple Tomato Sauce (see recipe below) or your favorite store-bought or homemade sauce

1 cup finely grated Parmesan, preferably Parmigiano-Reggiano

½ pound fresh mozzarella, torn into bite-sized pieces

Heat the oven to 400 degrees. Place the cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound the meat to even 1/4-inch-thick slices.

Place the flour, eggs and panko bread crumbs into three wide, shallow bowls. Season the meat generously with salt and pepper. Dip a piece in the flour, then the eggs (shaking off any excess), then coat with the panko. Repeat the process until all the meat is coated.

Fill a large skillet with 1/2-inch of the olive oil. Place the skillet over medium-high heat. When the oil is hot, fry the cutlets in batches, turning each halfway through the cooking process, until they are just golden brown in color, about 2 to 3 minutes per side. Transfer the cutlets to a paper towel-lined plate.

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan cheese over the sauce. Place half of the cutlets over the Parmesan and top the cutlets with half the mozzarella pieces. Top the cutlets again with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.

Transfer the pan to the oven and bake the cutlets until the cheese is golden and the casserole is bubbling, about 40 minutes. Let the chicken Parmesan cool a few minutes before serving.

For the Sauce:

¼ cup extra-virgin olive oil

4 garlic cloves, thinly sliced

¼ teaspoon red chile flakes (optional)

2 (28-ounce) cans whole or diced plum tomatoes

2 sprigs basil or 1 bay leaf

½ teaspoon kosher salt, or to taste

¼ teaspoon black pepper

In a large, straight-sided skillet set over medium heat, warm the olive oil. Add the garlic and cook until it is just lightly golden. Add the chile flakes if desired and cook for 30 seconds.

Stir in the tomatoes and the juices, basil or bay leaf, and salt and pepper.

Bring the sauce to a simmer and cook until the sauce is thick and the tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust the heat as needed to keep the sauce at a steady simmer. If you are using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down. Remove the sauce from the heat and discard the basil or bay leaf.

The recipe itself is quite simple; you just need to do some of the prep work to get the chicken ready for frying. I used as little oil as I could so that there is minimal grease and frying and the chicken turns out very nice and crisp thanks to the panko. The layering then becomes the key so that you can get a really nice mix of the Parmesan, crispy chicken, sauce and fresh mozzarella. The cooking process leaves you with very tender yet crispy chicken with a great blend of flavors. You could use breasts or thighs here or even use turkey or pork or eggplant instead if you prefer. The process is still the same no matter the protein. Pounding it flat helps to ensure even cooking overall. I served this with some pasta and having some nice crunchy bread or garlic bread and a salad to go with it can help to round out the meal. The recipe makes plenty (it says six servings, but I think there is more), and we had leftovers that make for great lunches or to have as a chicken Parmesan sandwich at another time. The sauce recipe is a nice one as well – very easy to make with a hint of heat – and it makes more than enough for the chicken, but you can always use your favorite tomato sauce from the store instead if you like.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on November 9, 2016 in Cooking, Dinner, Pasta, Poultry

 

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Another New Take on a Classic – Chicken Fajitas

Everyone has recipes that they generally try to fall back on time and again. I know for me, I very often make things like meatloaf, hamburgers or roasted chicken and just try to vary things up in different ways each time I do it so we do not get bored with the same old recipe. Such is the case with chicken fajitas. I have been making different types of fajitas for years because it has always been a family favorite. We vary the protein used-sometimes beef, sometimes shrimp, sometimes chicken-but the rest of the recipe always seems to stay pretty much the same. I was looking for something a little bit different this time to spice things up and get a little more flavor out of the dish when I came across this recipe at New York Times Cooking from Martha Shulman. This recipe adds a little bit more spice than some of the other usual recipes I have seen and it sounded like it was a good one to try.

Chicken Fajitas

Finely grated zest of 1 lime (about 2 teaspoons)

¼ cup fresh lime juice

Salt and black pepper

2 teaspoons cumin seeds, lightly toasted and ground

2 tablespoons adobo sauce from canned chipotles in adobo

1 chipotle chile in adobo, seeded and minced (optional)

¼ cup plus 2 tablespoons extra-virgin olive oil

4 large garlic cloves, minced or put through a press

1 ½ pounds boneless, skinless chicken breast

1 large red or yellow onion, halved and sliced

2 red bell peppers (or 1 red and 1 orange or yellow), seeded and sliced about 1/4 inch thick

1 green bell pepper, seeded and sliced about 1/4 inch thick

1 jalapeño or 2 Serrano chiles, minced

¼ cup chopped cilantro

4 large flour or 8 corn tortillas

1 tablespoon grapeseed or canola oil (or use olive oil)

1 romaine heart, sliced crosswise

Salsa, for serving

Queso fresco or other cheese, for sprinkling

Guacamole, for serving

Sour Cream, for serving

In a small bowl, combine the lime zest and lime juice, 1/2 teaspoon of salt, 1 teaspoon of ground cumin, the adobo sauce and optional minced chipotle, 1/4 cup of olive oil and half the garlic. Mix the ingredients well. Set aside 2 tablespoons of the marinade.

Season the chicken with salt and pepper and place it in a resealable bag. Pour in the marinade and seal the bag. Move the chicken around to coat it well with the marinade, place the bag in a bowl and refrigerate it for 30 minutes (or up to 12 hours). Flip the bag over from time to time to redistribute the marinade.

Heat a large, heavy skillet over medium-high heat and add 2 tablespoons of olive oil. When the oil is hot, add the onions and cook, stirring, until they soften and begin to color, about 3 to 4 minutes. Stir in the bell peppers and chile and cook, stirring, until the peppers begin to soften, about 3 to 4 minutes.

Turn the heat to medium, add the remaining garlic and cumin and salt to taste, and cook, stirring often, until the peppers are nicely seared, softened and beginning to caramelize, about 5 to 8 minutes.

Pour in the reserved 2 tablespoons of the marinade and scrape the bottom of the pan with a wooden spoon to deglaze the pan. Add half the cilantro, and stir the ingredients together. Taste and adjust the seasoning as needed. Remove the mixture from the heat but keep it warm.

Wrap the tortillas in foil and warm them in a low temperature oven, or wrap them in a towel and warm them in a steamer or in the microwave.

Heat the grapeseed or canola oil over medium-high heat in a large, heavy skillet. Remove the chicken breasts from the marinade, reserving the marinade, and pat the chicken breasts dry with paper towels. Add the chicken to the pan, rounded side down, and sear the breasts for about 3 to 4 minutes, until they are lightly charred. Flip the breasts over, pour in the marinade, cover the pan and reduce the heat to medium. Cook the chicken for about 12 to 15 minutes, flipping the breasts over from time to time, until a thermometer registers 160 to 165 degrees when inserted into the thickest part. Transfer the chicken breasts to a cutting board and cover them with foil. Let the chicken sit for 5 to 10 minutes, then cut the breasts across the grain into 1/2 – to 3/4-inch thick strips.

Arrange the romaine lettuce on a platter, then place the chicken next to lettuce. Tip the juices from cutting board over the chicken and sprinkle the chicken with cilantro. Serve the vegetables on the same platter or separately. Serve with warm tortillas, salsa and crumbled queso fresco or other cheese, guacamole and sour cream.

I made one slight change to the recipe as I went along and added the sliced chicken back into the pan with the vegetables so that everything could mix together and the flavors could meld, but other than that, I followed it as is. These fajitas are a bit spicier than what you might usually have because of the adobo sauce, which is usually spicy on its own even if you just use a little bit. I did add any chopped chipotle to the dish because I thought the heat might be too much for everyone, but if you like spicy then you should go for it. This recipe had the best flavor of any fajitas recipe I have tried before and I think the sauce makes a real difference in giving flavor in the marinade to the chicken and the vegetables. I think the marinade would work just as well with beef if you wanted to try it and you can certainly substitute chicken thighs for breasts if you prefer. The recipe makes plenty and we even had some leftover that I was able to have for lunch the next day. Serve the fajitas with any of your favorite fixings – lettuce, tomatoes, salsa, guacamole, sour cream, different cheeses – and you could even double the recipe if you are serving a big crowd. This one certainly went over well at our house so I’ll be using it again.

That’s all I have for today. Check back next time for another recipe. Until then, Enjoy the rest of your day and enjoy your meal!

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Posted by on November 2, 2016 in Cooking, Dinner, Poultry

 

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Cast a Vote for Your Cast Iron Pan – Cast Iron Chicken Teriyaki Thighs

It is hard to conceive of cooking any other way than with cast-iron for me lately. I have a few cast-iron pans that are used for just about everything because they cook very well, retain heat nicely and are pretty easy to clean. I have a few different sizes of pans and skillet so I can do pretty much anything from a small meal to a larger roast in the oven. If you take good care of your cast-iron pans, they can last for many years and you will not have to worry about food sticking to the pan if it is seasoned correctly. Outside of all that, I find that I can get a really nice sear and great browning on things like chicken when I use cast-iron. When I came across this recipe for cast-iron chicken teriyaki thighs from the Taste and Tell Blog, it seemed like a perfect fit for an easy weeknight meal. The original recipe is from a Americans Test Kitchen cookbook called “Cook It With Cast Iron.”

Cast Iron Chicken Teriyaki Thighs

8 bone-in chicken thighs, fat trimmed

Salt and pepper

1 tablespoon vegetable oil

1/2 cups soy sauce

1/2 cup sugar

2 tablespoons mirin

1 clove garlic, minced

1 teaspoon freshly grated ginger

1/2 teaspoon cornstarch

2 green onions, thinly sliced on a bias

 

Set an oven rack in the center of the oven. Place a large cast-iron skillet on the rack, then preheat the oven to 500°.

While the skillet is heating, The chicken thighs dry with paper towels, then season them with salt and pepper.

When the oven reaches 500°, using potholders, remove the skillet from the oven and place it on the stove over medium heat. You can turn off the oven at this point. Add the vegetable oil, and heat the oil in till it is just smoking. Place the chicken thighs in the skillet, skin side down. Place a weighted Dutch oven over the chicken to weigh it down, and cook the chicken until the skin is crispy and well browned, about 16 to 20 minutes. Start checking the chicken at about ten minutes and adjust the heat as it is needed.

When the chicken is crispy and browned, remove the Dutch oven and flip the chicken thighs. Cook the second side (without being weighted down) until it is browned and crispy and when the chicken reaches 175° as an internal temperature, about 2 to 4 minutes. Transfer the chicken to a plate.

In a bowl, whisk the soy sauce, sugar, mirin, garlic, ginger and cornstarch together until all of the ingredients are well blended and the cornstarch is dissolved. Pour the fat off of the cast-iron skillet and add the mixture. Bring the mixture to a simmer over medium heat. Cook the mixture, stirring occasionally, until it thickens and becomes glossy, about 2 to 3 minutes. Add the chicken and any accumulated juices back to the skillet with the sauce. Turn the chicken to coat it well in the sauce. Sprinkle the chicken with the green onions. Serve the chicken with the pan sauce.

Just a note about weighing down the chicken so that you get a really nice sear on it. If you do not want to make a mess of your Dutch oven pan, you can always place a piece of aluminum foil on top of the chicken and then place the Dutch oven on top you will be able to get just the effect you are looking for without having to worry about cleaning another pot once you are done. You can also throw a couple of unopened cans that you may have in your pantry into the Dutch oven to give it even more weight. The final result of the recipe is a very nice crispy skin that has a beautiful coating of the teriyaki sauce on top. The taste of the sauce was fantastic with the chicken and I served the dish with some fried rice that I had made to really make it a somewhat more Asian inspired dish. You can do the entire meal in under thirty minutes so it can be a great choice for any weeknight.

That is all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on October 28, 2016 in Cooking, Dinner, Poultry, Uncategorized

 

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The 101 Recipes You Need to Know How to Cook | Bon Appetit

Every home cook has some basic recipes that they turn to all of the time for weeknight meals, special Sunday suppers or dinner parties. There are some classics and basic recipes that you learn along the way that you can always rely on when you want to turn out a great meal. Bon Appetit has put together 101 of the basic classic recipes, with everything from appetizers to desserts and everything in between so that you can have recipes to fall back on, learn and use when you want them. Check it out!

Source: The 101 Recipes You Need to Know How to Cook | Bon Appetit

 

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Easy From Start to Finish – Peach Glazed Pan Roasted Chicken Thighs with Potatoes and Broccoli

I find myself more and more trying to figure out ways where I can make meals that are all cooked in one pan. Not only does this make cleanup much easier for all of us after dinner so we don’t have to spend 45 minutes doing dishes (no dishwasher for us; everything is done by hand) but it also allows for dishes that provide a great melding of flavors along the way. I particularly like to do one pan meals with pork and chicken. They seem to be the best for meals of this type and are most adaptable so that you can use potatoes or rice and whatever vegetables you like the most and cook everything together. Of course, adding some great flavor to your protein helps a lot too. I had picked up some peach preserves when I last went to the farmer’s market and have been looking for a meal to use them with. The preserves tasted great on their own so I knew they would really perk up a chicken dish. Instead of going out and finding a recipe like I usually do I decided to wing this one on my own and see how it would turn out.

Peach Glazed Pan Roasted Chicken Thighs with Potatoes and Broccoli

1/2 cup peach preserves

3 tablespoons soy sauce

1/4 cup light brown sugar

1 tablespoon rice wine vinegar

1/2 teaspoon powdered ginger

1 clove garlic, minced

2 tablespoons vegetable oil

6 bone-in, skin-on chicken thighs, trimmed

Salt and freshly ground black pepper

8 ounces fingerling potatoes, rinsed and halved

2 cups broccoli crowns

Preheat the oven to 375 degrees. In a small saucepan set over medium-low heat, add the peach preserves, soy sauce, brown sugar, rice wine vinegar, ginger and garlic. Whisk the mixture until it is well blended and heat at a low simmer for about 10 minutes.

In a large oven-safe skillet or roasting pan set over medium heat, add the vegetable oil and heat it until it is shimmering. Pat the chicken thighs dry with paper towels and season with salt and pepper. Place the chicken thighs in the skillet, skin side down, and cook until the skin is nicely browned, about 7 to 8 minutes. Flip the chicken pieces over and heat on the second side for about 3 to 4 minutes just to lightly brown. Remove the chicken from the skillet and pour off all but 1 tablespoon of the fat and oil in the pan. Add the potatoes to the bottom of the pan and cook them for about 2 minutes. Add the broccoli on top of the potatoes. Nestle the chicken pieces into the broccoli and coat each piece of chicken with some of the peach glaze. Place the skillet in the oven and cook for 15 minutes.

After 15 minutes, coat the chicken pieces with more of the peach glaze. Return the chicken to the oven and cook until the chicken is nicely browned and cooked through and registers 170 degrees on an instant-read thermometer inserted into one of the thighs and the potatoes are fork tender, about 20 to 25 minutes.

The great thing about cooking this way is that you get the great flavors from the chicken and the glaze working their way down through the broccoli and potatoes to give them a touch of the sweetness from the peaches. You also get the nice roasting of the broccoli and potatoes as well, which is my favorite way to have each. You can use your own favorite glaze for the chicken to get the flavor you want (apricot would work well here as well) or even substitute pork for the chicken. You end up with nice crispy chicken that has wonderful taste and you get the entire meal done in one dish.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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A Lazy Day of Leftovers – Chicken Tarragon Pot Pie

If you are like me, there are probably many nights during the week where you make a meal and then end up with a bunch of different leftovers that you may or may not know how to use. It is not unusual to get tired of having the same meal two or three times a week just because you do not want to throw away perfectly good food but are not sure what you can do with those leftover chicken pieces or leftover vegetables. It is times like this where potpie can come to the rescue. Potpie is a great meal to put together just about any time of the year and you can do it with any type of protein (or no protein at all if you are vegetarian) and vegetables. The only real effort that goes into it is making the pie dough and even then, if you have no problem using store-bought pie dough you can get the meal together even quicker. Very often I will use store-bought pie dough simply because it is easy, I do not really have the room to make pie dough and for potpie purposes it tastes just fine. I decided to use this recipe from New York Times Cooking for a chicken-tarragon potpie and make a simple dinner.

Chicken-Tarragon Pot Pie

For the crust:

2 cups all-purpose flour

14 tablespoons (1 3/4 sticks) cold unnsalted butter, cut into pieces

1 tablespoon cold vegetable shortening

Scant 1/2 teaspoon salt

Scant 1/2 teaspoon sugar

1 egg

For the Filling:

5 tablespoons butter

1 cup chopped carrot

1 cup chopped celery

1 cup thinly sliced leeks

1 tablespoon chopped fresh tarragon, or 1 1/2 teaspoons dried tarragon

1 cup frozen baby green peas

4 tablespoons all-purpose flour

2 ½ cups chicken broth

1 cup heavy cream

¼ teaspoon salt

¼ teaspoon freshly ground pepper

3 cups leftover roast chicken, cut into 1/2-inch chunks

To make the crust, combine the flour, butter, shortening, salt and sugar in a food processor. Pulse the ingredients together just until the mixture is crumbly and the butter is broken into small pieces. Pour 1/3 cup of ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don’t overmix so that the dough forms a ball.

Turn out the dough on a large sheet of plastic wrap. Lift the ends of the plastic to gather the dough together inside. Press the dough into a large disk, and wrap it tightly in plastic wrap. Refrigerate the dough until you are ready to use it, up to 2 days.

To make the filling, melt 2 tablespoons of butter in a large skillet set over medium-high heat. Add the carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 to 4 minutes. Transfer the cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.

Add the remaining 3 tablespoons of butter, and melt it over medium heat. Whisk in the flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups of chicken broth, and cook, whisking, for about 1 minute. Whisk in the cream, and cook 2 or 3 minutes, just until the mixture is thickened. Add the salt and pepper. If the sauce is too thick, whisk in the remaining broth.

Heat the oven to 400 degrees. Add the cooked vegetables and peas, the chicken and the sauce to an 8-inch deep pie dish or other baking dish, mix the ingredients gently, and taste for seasoning.

If you are using store-bought dough, take the dough out of the refrigerator and allow it to come to room temperature for about 10 to 15 minutes. If you are using your own homemade dough, flour a work surface. Remove the dough from the refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.

Roll the dough up onto the rolling pin, and unroll it over the baking dish, so it rests evenly on top of the filling. Fold the edges under and crimp the edges. Poke the tip of a knife through the crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place the pie pan or baking dish on a cookie sheet, and place it in the oven.

Bake the pie for 20 minutes, then reduce the oven temperature to 375 degrees. Bake the pie for 25 to 30 minutes more, until the crust is golden and the filling is bubbling through the vents. Let the pie rest for 10 minutes before serving.

One of the great things about this recipe is that you can make use of any type of vegetables you want in a pot pie. I used the vegetables recommended but I also had some leftover broccoli that I put in as well. Pot pie works well with chicken, turkey, beef and pork that you may have leftover so you can make just about anything with it. I find pot pie tastes even better the next day and often have any leftovers for lunch, after the sauce and the flavors have had even more time to come together. It can be a great dinner to put together in under an hour.

That’s all I have for today. Check back next time for another recipe. Until then enjoy the rest of your day and enjoy your meal!

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Have Your Beer and Eat it Too – Beer-Brined Chicken

While I am not a huge beer drinker by any means, I do enjoy having a good beer now and then. While I am particularly partial to having a Guinness, I try to keep an open mind and do drink several other different craft beers. I appreciate that not everyone enjoys having beer is there beverage of choice, but making use of beer in cooking can be quite tasty. Not only is it great to use in batters for things like fish or shrimp, I have also found a few different recipes that make use of beer in both the brine that is used for additional flavoring and in the braising or roasting. That is just what this particular recipe has to offer that I found at New York Times Cooking for beer-brined roast chicken. The original recipe comes from Red Rooster Harlem, a well-known restaurant here in New York. The recipe itself is pretty simple, though you do need to plan a little bit ahead so that you can brine the chicken and have it ready to go for roasting.

Beer-Brined Roast Chicken

 

For the Brine:

1 cup kosher salt

cup packed light brown sugar

4 cloves garlic, lightly crushed

1 leek (white and light green part), quartered

5 sprigs thyme

7 sprigs sage

2 shallots, halved and peeled

3 (12-ounce) bottles lager-style beer

For the Chicken and Vegetables:

1 whole chicken (4 to 4 1/2 pounds)

1 ½ pounds Brussels sprouts, trimmed and cut in half lengthwise

1 ½ pounds fingerling potatoes (or other small potato), cut in half lengthwise

2 cups whole peeled pearl onions

2 tablespoons chopped fresh sage

1 teaspoon freshly grated lemon zest

3 tablespoons vegetable oil

Salt and freshly ground black pepper

3 to 4 sprigs sage

3 tablespoons butter, softened

1 (12-ounce) bottle lager-style beer

To prepare the brine, in a large pot combine 8 cups of water, the salt and the sugar and bring the mixture to a simmer over high heat, stirring to help dissolve the salt and sugar. Remove the mixture from the heat and add the garlic, leek, thyme, sage and shallots; let the brine cool to room temperature.

Place the chicken in a deep container large enough to hold it and the brine. Pour the cooled brine over the chicken. Pour in the 3 bottles of beer until the chicken is submerged; cover the chicken and refrigerate it overnight.

To prepare the chicken and vegetables, heat the oven to 350 degrees. Combine the Brussels sprouts, potatoes, onions, chopped sage and lemon zest in a large bowl. Drizzle the vegetables with vegetable oil and season them with salt and pepper; toss the vegetables to evenly coat them.

Remove the chicken from the brine and pat the skin dry with paper towels. Place about half of the vegetables in the bottom of a roasting pan or large sauté pan and set the chicken on top of the vegetables. Rub the butter evenly over the top of the chicken to coat it well. Pour the bottle of beer into the pan and arrange the sage sprigs in the pan around the chicken.

Roast the chicken for 1 hour, basting every 20 minutes with the liquid in the pan.

Increase the oven temperature to 400 degrees. Spread the remaining vegetables on a baking sheet and place them on a low rack or the bottom of the oven. Cook everything until the chicken skin is golden brown and crisp and the vegetables are just tender and slightly charred, 20 to 30 more minutes, stirring the vegetables and basting the chicken once halfway through.

Let the chicken rest for 10 minutes before carving. Plate chicken with a mix of roasted veggies and the vegetables from the pan. Spoon the reduced cooking liquid from the pan over the top.

This is a pretty basic roast chicken recipe with vegetables that lets you do most of the work all in one pan. I love roasting this way because you get to use just one pan and you get a great melding of flavors as the chicken juices run onto the vegetables and everything tastes great. I actually poured out the juices from the vegetables once the chicken was done and thickened all of the juices up as a gravy in a separate pan. It was great flavor that came from the beer, the chicken and vegetables. I used a Samuel Adams beer, actually their Maple Ale that is part of their seasonal beers that are out right now and it added a very nice flavor to the sauce and the chicken, but you could certainly use any beer that you enjoy the most. The vegetables were all roasted very nicely and had great flavor also. You can use a mix of any root vegetables you really like here to make the dish your own, but I love roasted Brussels sprouts myself. Throw in some carrots with the potatoes and you have everything to go. I actually made some of our favorite biscuits to go with everything to make the meal complete.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 27, 2016 in Cooking, Dinner, One Pot Meals, Poultry, Uncategorized

 

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