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Eat and Enjoy Herbed Chicken with Zesty Potato Salad

I’ve been working pretty hard the last few days and I haven’t had much time to blog so I will try to get to it early today so I can get a recipe up. I have made a bunch of different things over the last few weeks that I hope to get up here, including some different chicken dishes that give you a little something different to do with a tasty and more inexpensive option for your meal. To me chicken thighs are the best part of the chicken and even more versatile than the famous boneless chicken breast. You get much more flavor from the thighs and you can buy them boneless and skinless if you choose, though you get even more flavor from the boned version and you can easily remove the skin and bones on your own if you life and chicken thighs are very affordable. Most of the time I get them for about 99 cents a pound so you can do really well with them. This particular recipe I tried, from Williams-Sonoma. is a simple herbed chicken thigh recipe that you can do in the slow cooker with a warm zesty potato salad as a nice side dish.

Herbed Chicken with Zesty Potato Salad

3 pounds skin-on, bone-in chicken thighs, trimmed of excess fat

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1/2 yellow onion, finely chopped

4 garlic cloves, smashed

2 fresh thyme sprigs

2 fresh oregano sprigs

3 bay leaves

1/3 cup white wine

2 teaspoons white wine vinegar

1/3 cup chicken broth

For the Zesty Potato Salad:

1 teaspoon Dijon mustard

1 shallot, minced

3 tablespoons red wine vinegar

Salt and freshly ground black pepper, to taste

1/4 cup extra-virgin olive oil

20 small red potatoes

2 cups cherry tomatoes, halved

1 tablespoon finely chopped fresh oregano

For the chicken, pat the chicken thighs dry and season them generously all over with salt and pepper. In a large, heavy frying pan over medium-high heat, warm the olive oil. When the oil is hot, working in batches to avoid crowding in the pan, add the chicken, skin side down, and sear until the chicken pieces are a golden brown, about 4 to 5 minutes. Do not turn the chicken. Transfer the chicken to paper towels briefly to drain then transfer the chicken thighs to the slow cooker.

Add the onion, garlic, thyme and oregano and bay leaves to the same frying pan used for the chicken and saute everything over medium-high heat until the vegetables are just beginning to color, about 5 minutes. Pour in the wine and the white wine vinegar and stir the pan to scrape up and browned bits on the bottom of the pan. Stir in the chicken broth, 1/2 teaspoon of salt and several grinds of black pepper, then pour the contents of the frying pan over the chicken in the slow cooker. Cover the slow cooker and cook in the low setting for 4 hours until the chicken is very tender.

About 30 minutes before the chicken is done, make the potato salad. In a small bowl, whisk together the Dijon mustard, shallot, red wine vinegar, 1/4 teaspoon of salt and a few grinds of black pepper. Whisk in the olive oil until it has emulsified. Set the dressing aside.

Quarter the red potatoes and place them in a large saucepan with salted water to cover. Bring the potatoes to a gentle boil over medium-high heat and cook, uncovered, until the potatoes are just tender, about 8 minutes. Drain and transfer the potatoes to a serving bowl, drizzle the potatoes with about 1/3 cup of the vinaigrette and toss to coat the potatoes. Taste the potato salad and more of the remaining vinaigrette if desired. Let the potato salad cool slightly, then add the cherry tomatoes and oregano. Toss the salad to combine everything.

When the chicken is done, transfer the chicken to a plate and keep it warm. Remove and discard the bay leaves and the thyme and oregano sprigs. Let the braising liquid stand for a few minutes then skim off the fat with a large spoon. Divide the chicken thighs among warm individual plates and drizzle the chicken with some of the braising liquid. Mound the potato salad alongside the chicken and serve.

It is a very easy meal to put together thanks to the slow cooker and you end up with very tender chicken that has great flavor from the braising liquid. It pairs very nicely with the zesty potato salad, which has some nice zing from the mustard and red wine vinegar and the tomatoes add a nice touch to the salad. The chicken was even better the next day as a leftover for lunch when the flavors had a chance to meld even more.

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 October 28, 2014 in Cooking, Dinner, Potatoes, Poultry, Salad, Slow Cooker Meals

 

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Wow the Crowd with This Zesty Potato Salad

Summer side dishes can seem limited at times and you might get tired of having the same old options of potato, coleslaw, salad, baked beans and the like. Everyone once in a while you just want to try to spice things up a little bit and try some new twists on old favorites so you can experience some new flavors and get ideas for future meals. Potato salad is one of those things that every family seems to have a basic recipe that they fall back on and pass down from person to person. I know I have made the same potato salad for years and was looking for a new way to spice things up a little bit and add some great flavor to this dish when I was making burgers the other night. I came upon this recipe in searching the Internet from a blog called Pass the Sushi and saw a posting for whiskey burgers and zesty potato salad. I decided to give both a try, and I am posting the zesty potato salad recipe first for you to take a look at.

Zesty Potato Salad

2 1/2 pounds small red potatoes, quartered

3 cloves garlic, smashed

Kosher salt

6 slices bacon, chopped

2 tablespoons extra-virgin olive oil

1 red onion, diced

3 stalks celery, diced

1/2 cup red wine vinegar

1 1/2 cups mayonnaise

1/2 cup Dijon mustard

Place the potatoes and the smashed garlic in a large stock pot. Fill the pot with water to about 2 inches above the potatoes and generously salt the water with the kosher salt. Bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes until they are fork tender, about 10 to 12 minutes.

Meanwhile, heat the olive oil in a large skillet set over medium heat. Cook the bacon, stirring occasionally, until the bacon is browned and crispy, about 10 minutes. Remove the skillet from the heat and stir in the red onion, diced celery and the red wine vinegar. Season the mixture with salt to taste.

Drain the cooked potatoes from the stock pot and transfer them to a large bowl. Remove the garlic and throw it away. Add the bacon mixture to the hot potatoes and toss the mixture with the potatoes until the potatoes are well coated. Gently fold in the mayonnaise and the Dijon mustard until they are blended well into the potato salad. Refrigerate the potato salad until it is cold and serve.

To me, this is very close to have a colder version of German potato salad with the mix of the bacon, onions and vinegar with the potatoes, but you also get the flavors of the Dijon mustard and the mayonnaise added to it as well for some extra tang. The potato salad was very good, but it got even better the longer it sat in the refrigerator. We had some again with lunch the next day and it tasted even better than the first time. I really liked this recipe and I will definitely be using it again for barbecues or summer parties, though it does need to be refrigerated because of the mayonnaise so you need to be careful about leaving it out.

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 June 13, 2014 in Cooking, Lunch, Potatoes, Salad, Side Dishes

 

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Jazzing up the Weeknight Burgers: Gourmet Diner Burgers

I make burgers about once a week, usually on Wednesday nights/ Wednesday is our busy day around here so it is a fast and easy meal that we all seem to like, but I have to admit that it can get a little boring after having it every week. I went looking for some ways to shake burger night up a little bit and then I came across this recipe from Giada De Laurentiis of the Food Network for some Gourmet Diner Burgers with some extra fixings.

Gourmet Diner Burgers

Zucchini Pickles:

1 pound zucchini, sliced into 1/4-inch thick rounds

3 sprigs fresh oregano

2 cups apple cider vinegar

1/3 cup sugar

2 teaspoons black peppercorns

1 teaspoon kosher salt

1 teaspoon fennel seed

1/2 teaspoon red pepper flakes

1 bay leaf

Parmesan Frico:

1 cup coarsely grated Parmesan cheese

1 tablespoon all-purpose flour

1/4 teaspoon freshly ground black pepper

Roasted Garlic Mayo:

1 garlic bulb

1 teaspoon olive oil

1 teaspoon kosher salt

1 cup mayonnaise

6 cloves roasted garlic

2 tablespoons lemon juice

2 teaspoons freshly chopped parsley

1 teaspoon freshly chopped oregano

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Burger Patties:

1 1/2 pounds ground beef

1/2 pound ground lamb

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons olive oil

Burgers:

6 hamburger rolls, halved

Extra-virgin olive oil, for drizzling

Roasted Garlic Mayo

6 Burger Patties

12 zucchini pickle slices

6 Parmesan Frico rounds

6 slices bacon

1 onion, diced and sautéed

For the pickles: Place the zucchini slices and oregano in a large jar or heat-safe container. Heat the apple cider vinegar, sugar, peppercorns, salt, fennel seed, red pepper flakes and bay leaf in a medium saucepan, stirring until the sugar and salt have dissolved, about 2 minutes. Pour the pickling liquid and spices into the jar over the zucchini slices. Let the mixture cool completely, uncovered. Cover and place the container in the refrigerator for at least 24 hours and store for up to 6 weeks.

For the Parmesan frico: Place an oven rack in the center of the oven and heat the oven to 375 degrees. Line a baking sheet with parchment paper. Toss the Parmesan cheese, flour and pepper together in a large bowl, making sure the flour is evenly distributed throughout the cheese. Arrange mounds of 2 tablespoons of the cheese about 4 inches apart on the baking sheet and flatten each mound slightly with a spatula to form a 3-inch round. Bake the frico in the oven until they are golden brown, about 10 minutes, rotating the baking sheet halfway through the baking process. Cool the frico on the baking sheet for 2 minutes, then gently transfer to a wire rack to cool completely.

For the Roasted garlic mayonnaise: Preheat the oven to 400 degrees. Cut the garlic bulb in half cross wise and place the halves on a sheet of aluminum foil. Drizzle each side with 1 teaspoon of olive oil and sprinkle with 1 teaspoon of kosher salt. Fold up the foil around the garlic halves and then seal the foil into an airtight package. Roast the garlic until it is golden and soft, about 1 hour.

Stir together the mayonnaise, roasted garlic cloves, lemon juice, parsley, oregano, salt and pepper until well blended.

For the patties: In a large bowl, combine the beef, lamb, salt and pepper. Form the mixture into six 4-inch diameter patties, each about 1/2-inch thick. Drizzle the patties with olive oil. Place a grill pan or skillet over medium-high heat. Grill the patties until they are cooked through, about 4 to 5 minutes per side. Allow the patties to rest for 5 minutes.

To assemble the burgers: Drizzle the cut side of the hamburger rolls with olive oil and lightly toast on the grill pan, about 1 to 2 minutes. Spread the garlic mayo over the bottom halves of the rolls. Place the burger patties on the rolls and top each patty with 4 pickle slices, 1 frico round, the sautéed onions and a slice of bacon.

There is some prep work ahead of time that you can do for these if you want the zucchini pickles, and they do taste good, but if you don’t want to put the time into them you can just use regular store-bought pickles instead. Sean and Michelle absolutely loved the Parmesan frico and thought it was great with the burgers and without them. I think it would make a nice appetizer or side for a lot of other meals. As for the burgers themselves, I really liked the flavor and texture you get from having the beef mixed with the lamb. The burgers had a nice, unique flavor and I made some extra and froze them so we can have them again another night. I served the burgers with some homemade potato salad, which is always a favorite around here.

That’s all I have for today. Check back next time for some more recipes. I have been gathering lots of Thanksgiving sides and ideas to make, so keep watching for them. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on November 5, 2013 in Beef, Cooking, Dinner, Grilling, Side Dishes

 

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Potato & Pasta Salad Recipes for the Summer : Cooking Channel

Potato & Pasta Salad Recipes for the Summer : Cooking Channel.

If you are looking for lots of options for sides and salads to make this summer, the Cooking Channel has posted this long list of recipes for many different potato salads, bean salads, cole slaw, pasta salads and more that you can try. Some use mayonnaise and some do not so you can find one that suits your wants and needs best. Check it out!

 

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Friday Fried Chicken Sandwiches with Slaw and Spicy Mayo

It was hard to resist trying the recipe of the picture on the front cover of the April issue of Bon Appétit magazine. The picture of the fried chicken sandwich that they had on the front looked too good to pass up, so I thought I would give it a try. The recipe itself for the sandwich, the spicy mayonnaise and the Slavic goes with the sandwich were all very easy to prepare.

Fried Chicken Sandwiches with Slaw and Spicy Mayo

1 garlic clove, finely grated
1/2 cup mayonnaise
1 tablespoon Louisiana-style hot pepper sauce
1/2 small red onion, thinly sliced
1 jalapeno, thinly sliced
4 cups thinly sliced cabbage
1/2 cup bread-and-butter pickles slices, plus 1/4 cup pickle juice
2 cups all-purpose flour
1 tablespoon ground black pepper
1/2 teaspoon kosher salt, plus more if needed
1 cup buttermilk
2 8-ounce skinless, boneless chicken breasts, halved crosswise
Vegetable oil (for frying)
4 white sandwich rolls
2 tablespoons butter, room temperature

To make the spicy mayonnaise and slaw, mix the garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss the onion, jalapeno, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.

For the chicken, whisk the flour, pepper, and half teaspoon of salt in a shallow bowl. Pour the buttermilk into another shallow bowl. Working with one piece at a time, dredge the chicken in the flour mixture, shaking off excess. Dip the chicken in the buttermilk, allowing the access to drip back into the bowl. Dredge the chicken again in the flour mixture, shaking off any excess.

Pour the oil into a large, heavy skillet to a depth of half-inch. Using a deep-fry thermometer, heat the oil over medium heat until the thermometer registers 350°. Fry the chicken until Golden Brown and cooked through, about three minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt.

Spread the cut sides of the roles with butter. Heat and another large skillet over medium heat. Working in batches, cook the roles buttered side down until browned and crisp, about one minute. Spread each role with spicy mayonnaise. Build the sandwiches with the roles, the chicken, and the cabbage slaw.

The sandwich itself was awesome. The crispy chicken with the spice from the mayonnaise and the tang of the slaw was a perfect combination. I think if you wanted to cut some fat out you could either use less oil for frying or even try oven-frying the chicken, though it may not come out quite as crispy. For the slaw, I used a bag mix of cole slaw cabbage instead of slicing the cabbage itself. I really liked the way the pickles and jalapeno added great flavor to the slaw and the sandwich. I think you could easily change the recipe around some and not use the mayo if that is what you wanted and go with some mustard or just have the slaw with it instead. I served the sandwiches with some potato salad as a simple side, although Sean opted to have tater tots instead.

That’s it for this recipe. I do have another post to put up about a restaurant we ate at this weekend so that one will follow shortly. I also have a few recipes to try this week, including crab cakes with oven fries, a sweet and sour pork stir fry, and another from Bon Appetit that was on the cover of the most recent issue for griddle cakes. Check back this week and see if you like any of them. Until next time, enjoy your day and enjoy your meal!

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Posted by on April 28, 2013 in Cooking, Poultry, Salad, Sandwiches, Sauce

 

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Grilling some BBQ Ribs and Some Meals This Week, Wow!

I Have gotten way off schedule lately. Michelle has been working a lot of hours, Sean’s school is winding down and I started a new work project that takes a lot of my time, so I haven’t had much time for blogging on either blog lately, but I also have gotten away from our meal plan for the last few weeks. We are going to try to get back to it this week, so hopefully it all works out. In the meantime, while I am not grilling today because we are getting heavy rain here in New York, I did grill yesterday and made some Barbecued Pork Ribs. Now I have made baby back ribs on here before (check here for the recipe), but spare ribs were on sale at the supermarket last week so I got some and made them yesterday and they turned out great. It’s a simple recipe, but they take a long time to cook, which actually gave me a bit of an advantage using the electric grill over charcoal and gas, although maintaining the proper heat levels on the electric grill can get a little tricky. You really have to watch the temperature gauge closely to make sure its working out. Any type of grill will work with this, you just need to keep checking and rotating the ribs. This recipe, from America’s Test Kitchen, is written for a gas grill.

Barbecue Pork Ribs

2 full racks spareribs (2 to 3 pounds each)

1/2 cup Barbecue Spice Rub (This is the same rub I used on the pulled pork a couple of weeks ago, I always make extra to have to use for ribs, burgers, steaks, chicken, etc. You can get the recipe here or I will list it below)

2 cups wood chips, soaked and drained

2 cups barbecue sauce

Massage the ribs all over with the rub and let them stand at room temperature, covered loosely with plastic wrap, for 1 hour. Place the wood chips in a disposable aluminum tray (I actually have a small cast iron smoker box I use) and rest the tray directly on top of the primary burner. Turn all the burners to high, close the lid, and heat the grill until very hot and the chips are smoking, about 15 minutes. Clean and oil the grill. Turn the primary burner down to medium and turn off the other burners.

Position the ribs over the cooler part of the grill and cover. Barbecue until the meat starts to pull away from the bones, 3 to 4 hours, flipping, switching and rotating the ribs every 30 minutes. The temperature inside the grill should remain between 300 and 275 degrees. brush the ribs with barbecue sauce during the final 15 minutes of cooking.

Since I was using the electric grill, I had to pay particular attention the temperature. There really aren’t any cool spots to speak of when using electric since the element covers a lot of the surface area, so I would have to make sure to rotate and flip and keep the ribs to the edges of the grill. It took some work, but they were fall off the bone tasty. If you want the barbecue spice rub, here it is:

Barbecue Spice Rub

1/2 cup chili powder

1/4 cup brown sugar

1/4 cup salt

2 tablespoons black pepper

2 teaspoons cayenne pepper

Mix all the ingredients until well combined. Store in an airtight container. It will last for about 1 month.

As I said, I use it for a lot of different things, like chicken, steak and shrimp and burgers, but you can use it for whatever you would like. I served the ribs with some of the leftover beans we had frozen from the pulled pork dinner, some corn on the cob, and some potato salad. It was a great Sunday meal.

As for the rest of the week, tonight I am making Pepper Steak, which I have made before on here and you can get the recipe right here. For the rest of the week, I did buy the meat necessary, I just haven’t decided what to make yet, so it will be wait and see when you check on here to see what the meal will be. I did buy some pork chops, a whole cut up chicken, some frozen shrimp and some chicken legs (I’ll probably use some of these to make chicken stock). I’ll have to see what kind of recipes I can come up with. Any suggestions? Any input at all would be greatly appreciated any time. You can leave a comment here, on my Facebook page or on Twitter. Until the next meal, enjoy your day and enjoy your meal!

 
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Posted by on May 21, 2012 in Cooking, Dinner, Grilling, Pork, Potatoes, Side Dishes

 

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Nice and Slow (Cooked) Barbecued Ribs

Tonight’s dinner is very easy and makes good use of your slow cooker. Since it’s not quite grill season yet here in New York, I decided to try a recipe from America’s Test Kitchen that uses the slow cooker for Barbecued Ribs. This recipe uses baby back ribs, my personal favorite, and has very few ingredients. It doesn’t get much easier than this one and from the looks of the ribs (they are almost done as I write this) they are going to taste great.

Barbecued Ribs in the Slow Cooker

3 tablespoons paprika

2 tablespoons brown sugar

1/4 teaspoon cayenne pepper

Salt and pepper

6 pounds pork baby back ribs

3 cups barbecue sauce

Vegetable oil spray

Mix the paprika, sugar, cayenne, 1 tablespoon of salt and 1 tablespoon of pepper together, then rub the mixture evenly over the ribs. Arrange the ribs upright in the slow cooker, with the meaty sides facing outward toward the slow cooker insert wall. Pour the barbecue sauce over the ribs, cover and cook until the ribs are tender, 6 to 8 hours on low.

Position an oven rack 10 inches from the broiler element and heat the broiler. Place a wire rack in an aluminum foil-lined rimmed baking sheet and coat with vegetable spray. Carefully transfer the ribs, meaty side down, to the prepared baking sheet and tent with foil. Let the braising liquid settle for 5 minutes, then remove the fat from the surface using a  large spoon.

Strain the braising liquid into a medium saucepan and simmer until thickened and measures 2 cups, about 15 to 20 minutes. Season with salt and pepper to taste. Brush the ribs with some sauce and broil until the ribs begin to brown, 2 to 4 minutes. Flip the ribs over, brush with more sauce, and continue to broil until the ribs are well browned and sticky, 9 to 12 minutes longer, brushing with additional sauce every few minutes. Transfer the ribs to a cutting board, tent with foil, and let rest for 10 minutes. Serve with the remaining sauce.

This recipe serves 6 to 8, so I cut the recipe in half since there is only the three of us for dinner tonight. You can replace the dry rub ingredients with any type of dry rub you prefer. Everyone seems to have their own rub they like to use for ribs (I know I have one I use, and as we get into the summer I’ll post it). The same can be said for the barbecue sauce. You can use any bottled sauce that you’re family prefers, make your own sauce that you like, or make a simple one, like this:

Quick and Easy Barbecue Sauce

2 1/4 cups ketchup

3/4 cup molasses

3 tablespoons cider vinegar

2 teaspoons hot sauce

3/4 teaspoon liquid smoke

Whisk all the ingredients together in bowl until well blended. Season with salt and pepper to taste.

For this rib recipe, the baby backs work really well since they are smaller and fit in the slow cooker better than larger spare ribs. Depending on the size of your slow cooker, you may not be able to fit a rack of ribs larger than 2 pounds anyway ( I know I can’t).

To go with the ribs, I decided to make some potato salad today. Like barbecue sauce or a dry rub, everyone has their own version or recipe of potato salad. I keep mine pretty simple and don’t really add anything to it. Occasionally I’ll put some diced red onion in, but that’s a rare occasion. I really prefer just the potatoes myself, but add whatever your family likes best or use whatever recipe you have been using.

Potato Salad

  1 cup mayonnaise

2 tablespoons vinegar

1 1/2 teaspoons salt

1 teaspoon sugar

1/4 teaspoon pepper

2 pounds potatoes, cooked, peeled and cubed (about 4 cups)

In large bowl combine mayonnaise, vinegar, salt, sugar and pepper. Add the potatoes and gently mix until blended. Chill for 2 to 3 hours before serving.

Sean is not a big fan of potato salad, so he’ll be having a sweet potato tonight with his ribs. I am serving some corn with this meal, off the cob since it’s not in season yet, so we’ll settle for frozen this time.

That’s all there is to this dinner. I just took the ribs out of the slow cooker to get ready to transfer to the broiler to crisp up, and they are fall off the bone tender already; they look great. Here’s a picture:

Tomorrow’s dinner is a Sean’s choice and we’re going to try it completely homemade. I am making Chicken Fingers, Tater Tots and Broccoli. I’ve never tried making tater tots at home before, so we’ll see how it goes. The recipe seems pretty straightforward, so it shouldn’t be too bad. Tune in tomorrow to find out how it goes! Until then, enjoy your evening and enjoy your meal!

 

 

 
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Posted by on March 26, 2012 in Cooking, Dinner, Pork, Potatoes, Salad, Sauce, Slow Cooker Meals

 

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Jennifer Probst

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