Chicken Bouillabaise

A few notes about this recipe. I didn't read it carefully before I went shopping and I bought a whole chicken. I followed the directions but kept it whole and then when it was done I cut off big hunks of meat and but it back into the stew, then let it sit for a while to absorb more of the flavors. Also I do not cook with wine so I substituted chicken stock for the white wine and beef stock for the pernod. We really, really liked this one. Barefoot Contessa: Back to Basics

1 (4 to 5-pound) chicken, cut into 10 pieces
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
Good olive oil
1 large head garlic, separated into cloves and peeled
1 teaspoon saffron threads
1 teaspoon whole fennel seeds
1 (15 ounce) can tomato puree
1 1/2 cups good chicken stock, preferably homemade
1 cup dry white wine
3 tablespoons Pernod
1 pound baby Yukon gold potatoes, halved
Rouille, for serving, recipe follows


Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside.

Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.

Meanwhile, preheat the oven to 300 degrees F.

Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully.

Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with big dollops of Rouille and slices of crusty bread.
Rouille:
nocoupons

* 4 large garlic cloves
* 1 1/2 teaspoons kosher salt
* *1 extra-large egg yolk, at room temperature
* 1 1/2 tablespoons freshly squeezed lemon juice
* 1/2 teaspoon saffron threads
* 1/4 teaspoon crushed red pepper flakes
* 1 cup good olive oil

Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.

With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

Turkey Meatloaf

3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.)

Baked Virginia Ham

I didn't like it. I prefer the glaze that comes with the ham.
1 (14 to 16-pound) fully cooked, spiral-cut smoked ham, on the bone
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice



Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.

Mince the garlic in a food processor. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.

Fish Tacos

adapted from Tyler Florence. These were so good I am still talking about them.

2 pounds cod
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish

Pink Chile Mayonnaise:

1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper


Cut the fish into cubes. Place flour in a shallow bowl, the beaten eggs in a seperate bowl and then the panko crumbs that have been seasoned with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

For the pink chile mayonnaise, put the chipotles in the food processor and pulse until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.


To serve, set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas and serve with chile mayo.

Onion Lover's Bacon Cheeseburger

Okay, so I may not be losing any weight eating like this, but it was so good and so worth it. At least the onion rings are baked and not fried. That's something right?

Onion Rings:
olive oil
1 small sweet onion, cut into rings
1 egg, beaten
3 Tbsp. bread crumbs
1 tsp. salt

Burger:
2 slices bacon
1/2 c. sliced sweet onion
4 oz. ground beef
1/4 tsp. salt
burger bun
BBQ sauce
1 slice pepper jack cheese

Preheat the oven to 400. Brush a baking sheet with olive oil. Seperate the onion into rings. Dip in egg and then into bread crumbs mixed with salt. Place on baking sheet and brush with olive oil. Bake on the lower rack of the oven for 6 min. then flip and bake for 10 min.

Cook the bacon in a skillet until the fat starts to melt, then add the sweet onion. Cook until the bacon is cooked and the onion is tender.

Form the beef into a patty and season with salt. Cook until no longer pink and serve on the bun with cheese, BBQ sauce, onions strips and onion rings. YUM, YUM!!

*Note that this recipe is only for one serving

Chick-fil-a chicken strips

Chick-fil-a is one of my favorite places to eat. There isn't one in Idaho Falls, so I have been very excited to eat here in Texas.

1 boneless, skinless chicken breast
2 tsp. flour
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. ground black pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. cayenne
olive oil
1 egg white
1 1/2 tsp. milk
3 Tbsp. dry bread crumbs

pound the chicken flat and cut into 6 pieces. Combine flour, sugar, salt, paprike, ground black pepper, garlic powder, onion powder and cayenne in a small bag. Shake the chicken in the mixture. Place in refrigerator for 10 minutes. Preheat the oven to 450 and brush a baking sheet with olive oil.

Combine the egg white and milk in a bowl. Spread bread crumbs on wax paper. Dip chicken in egg and then in crumbs. Place on baking sheet. Lightly brush with olive oil. Bake until bo longer pink inside.

Wendy's Spicy Chicken Fillet

I've never actually had a spicy chicken fillet, but it is Samantha's favorite, so we tried making them and she said it tasted a lot like the real thing. Marshall thought it was a little too spicy. Either way it was quite a tasty meal, and since it's baked and not fried it is healthier too. Note that this recipe is only for one sandwich.


1 tsp. flour
1/4 tsp cornstarch
1/4 tsp paprika
1/4 tspcayenne
1/4 salt
pinch of garlic powder
pinch of turmeric
boneless, skinless chicken breast, pounded 1/2" thick
olive oil
1 egg white
1 tsp. milk
3 1/2 Tbsp. panko crumbs
ground black pepper
hamburger bun or kaiser roll
lettuce
tomato
mayo

combine flour, cornstarch, paprika, cayenne, salt, garlic powder, and turmeric in a small bag. Ske to mix and add chicken. Shake to coat. Place in the refrigerator for 10 minutes.

preheat oven to 450. Brush olive oil on a baking sheet. Combine egg white and milk in a small bowl. Spread the panko crumbs on wax paper. Dip chicken in egg and then in panko crumbs. Repeat dipping into egg and then in panko crumbs. Place on baking sheet. Lightly brush with olive oil on both sides and season with black pepper. bake until chicken is cooked through.

Toast the bun and spread with mayo, then chicken, lettuce and tomato.

Spaghetti with Meat Sauce

I like this so much better than the canned spaghetti sauce. The tomato flavor isn't so strong, which is a plus for me. Definitely one I'll make again. From The Comfort Table.

2 lbs. ground beef (I only used one. That's too much meat for me)
1 medium yellow onion, grated
1-12 oz. can tomato paste
1-16 oz. can tomato sauce
2 Tbsp. sugar
2 Tbsp. chili powder
1 tsp. garlic salt
1 1/2 tsp. kosher salt
1 tsp. fresh ground black pepper
2 bay leaves
1 Tbsp. white vinegar
1 lb. spaghetti

In a stock pot combine the beef (do not brown first, onion, tomato paste, tomato sauce, 2 c. water, sugar, chili powder, garlic salt, salt and pepper. Mix until combined. Add the bay leaves. Cover and simmer over medium low heat for approximately 2 hours. Stir in the vinegar and simmer another 30 minutes. Meanwhile, cook spaghetti and then top with meat sauce. (I only used half the sauce on my spaghetti, so i froze the other half and saved it for a night when I needed to make dinner quickly.)

Italian Sausage and Provolone Flat Pie

This was just so easy and simple, yet tasted so good. Samantha and Amy made sure they took leftovers for lunch the next day.

1 pkg. puff pastry
1 Tbsp. extra virgin olive oil
3/4 lb. sweet or hot Italian sausage, casings removed
1 1/2 c. grated provolone
1 egg, lightly beaten

On a lightly floured surface, unfold the pastry dough and roll into a rectangle. Cut in half and transfer to the refrigerator for 20 minutes.

Heat the olive oil in a skillet over medium heat. Add the sausage, breaking it up with a wooden spoon and brown for about 10 minutes. Spoon the sausage onto a pastry rectangle, leaving a 1 inch border. Top with provolone. Using a pastry brush, brush the border with the egg. Lay the second rectangle over the filling and press gently to seal. Refrigerate fro another 20 minutes. Preheat the oven to 375. Brush the entire top of the pastry with the egg. Gently cut 5 three inch vents in teh top. Bake, rotating once, for 35-40 minutes. Let cool for 10 minutes before slicing and serving.

Baked Gnocchi

This was a terrific dish, although I think I should have done 2 batches of the Gnocchi. I posted the recipe for the Gnocchi just before this one. The recipe says that using the vacuum packed gnocchi from the store works just as well as fresh, but I wouldn't be me if I didn't try out the homemade stuff.

2 pkg. gnocchi
3 c. heavy cream
1 c. reduced sodium chicken broth
1/4 c. flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
12 oz. baby spinach
3 oz. goat cheese
1/2 c. freshly grated parmesan

Preheat the oven to 400. Place the gnocchi in a lightly greased 9 x 13 pan. Set aside. In a medium saucepan whisk together cream, chicken broth, and flour over medium heat. COntinue whisking until sauce is simmering and thickened, about 5 minutes. Add the salt, pepper and nutmeg. Add spinach and toss to coat in the cream. Pour over the gnocchi. Crumble goat cheese on top and sprinkle with parmesan. Bake 30 min.

Gnocchi

These are little potato/pasta dumplings. I had a little trouble forming these with the fork, and was really worried about how they would turn out. But once I bit into them, I was amazed at how good they were. You should try them. From Everyday Pasta

2 baking potatoes, about 12 oz. each
1 egg, lightly beaten
1 tsp. salt
1/2 tsp. fresh ground pepper
3/4 c. flour

microwave the potatoes in the microwave until tender. (don't forget to pierce them first).While still warm cut in half and scoop out the flesh into a large bowl. Mash well and add egg, salt and pepper. Sift flour over mixture and stir just until blended.

Scoop out a large spoonful and roll into a half diameter rope. Cut into 1 inch pieces. Now this next part was tricky. Roll each piece over the tines of a fork. If you mess up it will still taste good.

In two batches, cook in a large pot of boiling, salted water until they rise to the surface, about 3 minutes.

Fresh Pasta

This is the recipe that i use when making pasta, from Everyday Pasta. I use a little less flour because i mix it with a food processor, but if you do it by hand you will be able to feel when it is ready. Make sure you let it rest for 30 minutes once it's been mixed. Now that we've done it so much, it is really easy for us to make. I say us, because i always need help rolling and cutting it. The kids love to help!

3 c. all purpose flour
4 large eggs
1 Tablespoon kosher salt
1 Tablespoon olive oil

Lightly beat the eggs and add salt and oil. Put the flour in the food processor and add egg mixture. Combine until the liquid is evenly distributed. (i have been known to add a tablespoon or 2 of water if it's too dry.) Knead the dough until smooth, wrap in plastic wrap and let rest 30 min.

The Most Amazing Alfredo Sauce

if you have time and a pasta machine, serve this with fresh pasta. So much better!!

3/4 c. butter
1 c. whipping cream
1/4 tsp. white pepper
2 c. fresh grated parmesan
1 tsp. cornstarch

melt the butter over low heat. Whisk in the cream and pepper, stirring frequently until it thickens slightly. Stir in 1 1/2 c. parmesan and stir until melted. Whisk in the cornstarch and stir until thickened, about 3 minutes. Serve over fettucine and top with remaining parmesan.

Big Mac

Seriously, the sauce really did taste like a big mac. Amy informed me that she has never had a big mac, but she really liked these. We didn't double decker them, so not very authentic.

ground beef
salt
sesame seed bun
kraft singles
finely chopped onion
shredded iceberg lettuce
sliced dill pickles

form ground beef into patties and season with salt. Cook until no longer pink in a non stick skillet and top with cheese. Toast buns cut side down in the pan. Spread sauce on a bottom bun. place patty cheese side down.
place another bun bottom on top and cover with sauce. Top with sauce, onion, lettuce, pickles, burger patty and bun top.

sauce (1 serving):
1/3 c. mayo
2 tsp. dill pickle relish
2 tsp. ketchup
2 tsp. sugar
2 tsp. yellow mustard
1 Tbsp. + 1 tsp. finely chopped white onion

combine mayo, relish, ketchup, sugar, and mustard. mix well. stir in onion just before serving.

Spanish Egg and Potato Tortilla

I thought this was perfect for dinner. I got it from cook's illustrated. We had this when we were in Spain and of course it was better, but this is still good. Just the kind of thing I like.

1/4 c. olive oil
1 lb. russet potatoes, peeled and cut into 1/4 inch cubes
1 onion minced
salt and pepper
10 large eggs

Preheat oven to 450 degrees. heat oil in a 10 inch oven proof skillet. add potatoes, onion and 1/2 tsp. salt. cover and cook, stirring occasionally, until potatoes and onions are soft, 8-10 minutes.

Whisk eggs, 1/4 tsp. salt and 1/4 tsp. pepper together. Add to skillet and cook using rubber spatula to stir gently in circular motion, until slightly thickened, about 1 minute.

Bake in oven until top is puffed and edges have pulled away slightly.

Chicken Chili

We made this tonight for dinner and Amy was telling me she didn't want to eat it, then after she tasted it, she asked if she could take leftovers for her lunch tomorrow. (Barefoot Contessa Parties). We only made a 1/4 of it.
3 cups chopped yellow onions
1/4 cup good olive oil, plus extra for chicken
1/4 cup minced garlic (2 cloves)
4 red bell peppers, cored, seeded, and large-diced
4 yellow bell peppers, cored, seeded, and large-diced
2 teaspoon chili powder
2 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
4 teaspoons kosher salt, plus more for chicken
4(28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts, bone in, skin on
Freshly ground black pepper
Chopped onions, corn chips, grated cheddar, sour cream



Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Perfect Roast Chicken

From Barefoot Contessa. We really enjoyed this with mashed potatoes and gravy. YUM!
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
Olive oil

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions and carrots in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Chicken Pot Pie

From "The Comfort Table" by Katie Lee Joel.

one 14-17 oz. puff pastry
1 qt. low sodium chicken broth
1 large onion, quartered
2 bay leaves
1 tsp. whole black peppercorns
3 sprigs fresh thyme, plus 1 Tbsp. chopped
4 boneless, skinless chicken breast halves
3 Tbsp. unsalted butter
1/2 c. peeled fresh pearl onions (I used frozen)
2 med. diced carrots
1 c. sliced white mushrooms
1 c. thawed frozen peas
5 Tbsp. flour
1 c. milk
1 tsp. kosher salt
1/2 tsp. pepper
1 large egg, lightly beaten

Combine broth, onion, bay leaves, peppercorns and thyme sprigs in a large pot over high heat. Bring to a boil, reduce heat and simmer 30 minutes. Add chicken breasts. Raise heat and return to a boil. Reduce and simmer until chicken is cooked through. Transfer to a plate. Strain stock and set aside 2 1/2 c. Cut chicken into bite size pieces. Preheat oven to 375. Melt butter in a large skillet over medium heat. Add pearl onions and carrots. Cook, stirring occassionally, for about 5 minutes. Stir in flour and cook 1 minute more. Add reserved stock and milk, stirring constantly. Cook until sauce begins to thicken, about 5 minutes. Remove from the heat and add chicken, chopped thyme, salt and pepper. Spoon into baking dish. Using a pie dish as a guide, cut the puff pastry in a circle and place over the filling. Cut a vent in the center and brush with beaten egg. Bake about 35 minutes.

Grilled Salmon Sandwiches

We used the leftovers from the Asian grilled salmon to make these. Amy was still talking about them this morning. From Barefoot Contessa Parties.

2 lbs. grilled salmon
really good burger buns
green leaf lettuce

for the sauce:
1 c. mayo
1/4 c. sour cream
3/4 tsp. white wine vinegar
12 large fresh basil leaves
3/4 c. chopped fresh dill
1 1/2 Tbsp. green onion, chopped
1/4 tsp. salt
1/4 tsp. pepper

Place ingredients for the sauce in a food processor and process until combined. Spread 1 Tbsp. sauce on both sides of buns, some green leaf lettuce and salmon.

Meatloaf

After I made this for dinner, Marshall said it was one of the best meals I've ever made. Of course, he likes simple food and I am always trying out new stuff. Funny that he would get so excited over meatloaf. This one's from Katie Lee Joel.

1 Tbsp. olive oil
1/2 med. onion, diced
1 garlic clove, minced
1 medium red pepper, finely diced
1 bay leaf
2 Tbsp. chopped fresh parsley
2 tsp. chopped fresh thyme
2 lbs. lean ground beef
2 eggs, lightly beaten
3/4 dry bread crumbs
1 c. ketchup
1 Tbsp. worcestershire
2 tsp. salt
1 tsp. pepper

Preheat oven to 350. line a baking sheet with parchment paper and spray with oil. Heat the olive oil in a pan over medium heat. Saute onions, garlic, and bay leaf until onions are tender. Add the red pepper and cook until tender. Stir in parsley and thyme and cook another 2 minutes. Allow to cool and discard bay leaf.

Combine beef, eggs, bread crumbs, 1/2 c. ketchup, worcestershire, salt, pepper and cooled vegetables. Place in the center of the baking sheet and form into a loaf. coat with remaining ketchup. Bake for 1 to 1 1/2 hours.