Garlicky Chicken in Red Pepper Sauce

This is another recipe I received in an email from Fine Cooking in their "Make It Tonight" series. It looked really easy, sounded really delicious.  And it was.  Both easy and delicious.  The chicken was so tender and juicy.  The sauce was so flavorful.  And it all came together so quickly.  I love that!  I didn't have fresh thyme on hand, so I substituted about 3/4 teaspoon of dried French thyme.  One other thing - the next time I make this, I will add more potatoes (at least one more, but probably two). Make sure to have a crusty baguette on hand to sop up that amazing sauce. A little starter salad would be a nice addition to round out the meal.

Garlicky Chicken in Red Pepper Sauce

Serves 4

2 Tbs. olive oil
8 bone-in skin-on chicken thighs (about 3 lbs.), trimmed of excess fat and skin
Kosher salt and freshly ground black pepper
6 cloves garlic, smashed
2 tsp. fresh thyme leaves
1 cup lower-salt chicken broth
3 jarred roasted red peppers, drained and cut into 1-inch strips (1-1/2 cups)
1 medium russet potato, peeled and cut into 3/4-inch dice (1-1/2 cups)
1 Tbs. sherry vinegar
Crusty baguette for serving

Position a rack in the center of the oven and heat the oven to 425°F. Heat the oil in a large, oven-proof sauté pan over medium-high heat until it’s shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute. Transfer to a large plate. Add the remaining chicken and cook it in the same manner. Transfer the chicken to the plate. Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes. Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and transfer to the oven.

Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes.


Source: Fine Cooking

Tamale Pie

The first cookbook I ever owned as a new bride was Better Homes and Gardens New Cook Book.  I made lots and lots of the recipes contained in that cookbook, many of which remain favorites to this day.  The first few sections introduced me to appliance cooking:  how to use my Crockpot (the Olive Spaghetti Sauce sounds a bit odd but is really good), the Oriental Pork helped familiarize me with my new electric skillet, the Bar-B-Q Meat Loaves (yes, individual meat loaves) made me less intimidated of my little Weber grill.  Coffee cake, Swedish Tea Ring, white bread, pancakes, penuche, Spanish tomato rice (a really tasty rice dish), puddings, pies, roasts, as well as sections on meal planning and ingredient substitutions were the basis of my culinary education.  The pages of BH&G New Cook Book all have the tell-tale splatters of a well-used cookbook in my kitchen.  Admittedly, some of the recipes are dated, but, all in all, I still turn to this cookbook on a fairly regular basis.

In a bit of nostalgia, I decided to look through the book and review some of the recipes I used to make as a novice cook.  The spiral-bound pages are a little worse for wear, but like a neglected grade-school child, one page just fell out of the book as if to say 'Pick me! Pick me!'  The stained page containing the recipe for Tamale Pie floated to the floor, the holes of the page no longer intact to remain in the book of its own accord.

So, Tamale Pie it was.

I actually have a few vivid memories involving this dish.  It was one of the meals I made for my parents when they came from New York to visit their newly married daughter at our first Texas apartment.  Trying to prove to my mother that I could indeed cook, I made this recipe.  Not exactly Beef Wellington, but it came out fine.  Mom and Dad at least feigned approval of my initial cooking abilities.

One time, after simmering the meat and vegetables for the prerequisite 25 minutes, I lifted the pan full of hot ingredients to pour into the casserole dish, and lost my grip.  Hot saucy meat and vegetables went all over the floor of my then-tiny kitchen.  Not pretty.

And I never lift a full pan without making sure I have a good grip on it anymore.  Never.

A couple of changes I made this time (after not making this recipe in easily 15 - 20 years):  I replaced 1/2 teaspoon of the chili powder called for with chipotle chili powder.  It added a wonderful smoky heat to the dish that I really love.  I used a red bell pepper instead of a green pepper (I'm not particularly fond of green peppers...)  The recipe lists a teaspoon of sugar, which I omitted, especially since the red pepper adds its own bit of sweetness.  And I used just a handful of grated Cheddar cheese instead of the 6 ounces used in the original  recipe. (Actually, the original recipe calls for 6 ounces of sharp process American cheese, but I never used processed cheese in the dish.)  The little bit of grated cheese helped bind the meat mixture and was enough for me, but use the whole 6 ounces if it appeals to you.

Retro cooking.  Ya gotta love it!

Tamale Pie

serves 6

1 pound ground chuck
1 cup chopped onion
1 cup chopped red bell pepper
2 8-ounce cans tomato sauce
1-1/2 cups corn (fresh or frozen)
1/2 cup pitted ripe olives, chopped
1 clove garlic, minced
1 teaspoon salt
2-1/2 teaspoons chili powder
1/2 teaspoon chipotle chili powder
Dash black pepper

6 ounces sharp Cheddar cheese, grated

3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter

Cook meat, onion, and bell pepper in a large skillet until meat is lightly browned and vegetables are tender.  Stir in tomato sauce, corn, olives, garlic, 1 teaspoon salt, chili powders, and black pepper.  Simmer 20 to 25 minutes or until thick.  Stir in cheese. Turn into a greased 9x9x2-inch baking dish.

Preheat oven to 375 F.

Stir cornmeal and 1/2 teaspoon salt into cold water.  Cook, stirring constantly, until thick.  Add butter, and mix well.  Spoon cornmeal mixture over hot meat mixture.

Bake 40 minutes.


Source:  Better Homes and Gardens New Cook Book, copyright 1968

Southwestern Turkey Wrap

I'm trying to be more frugal these days by taking my lunch to work as often as I can.  Sometimes, that means leftovers if I've cooked something particularly delicious and plentiful (like the General Tso's Chicken of a couple of weeks ago).  But when I happened upon this wrap, it got my attention.  Now, one doesn't normally need a recipe for a wrap. The real recipe here is for the spread that seasons this one.  It's easy, it's delicious, and because of it, definitely takes lunch fare up a notch.  The avocado is optional, but it does add a nice richness and flavor.  Want a satisfying lunch?  Try a Southwestern Turkey Wrap!

Southwestern Turkey Wraps

Makes 4

1/2 cup mayonnaise (not Miracle Whip!)
3 tablespoons chopped cilantro
1 green onion, minced
1 tablespoon minced chipotle
1 teaspoon fresh lime juice

4 10-inch flour tortillas (I've used a sun-dried tomato wrap here)
16 ounces smoked turkey
8 ounces pepper jack cheese
thinly sliced avocado
mesclun (or spring mix salad)
12 thin tomato slices

Spread approximately 2 tablespoons of the chipotle-mayonnaise spread on tortilla. Top with turkey, pepper jack, mesclun, avocado, and tomato slices. Roll fairly tightly, cut diagonally, and serve.


Source:  Contessa's Kitchen

General Tso's Chicken

 

While I've seen this dish on the menu of many Chinese restaurants, I've often wondered who was General Tso?  Evidently he was a highly-respected soldier in the Hunan region... a region that appears to have never heard of this recipe.  No matter.  Regardless of the origin of this dish, it is delicious, no matter it's name!  

I came across this version on a wonderful blog called My Adventures in Food.  The recipe is fairly simple, using easily accessible ingredients found in your local grocery store.  And the flavor is outstanding, rivaling any found at your favorite Chinese restaurant.  I'll be making this again and again!

General Tso’s Chicken

1/2 cup hoisin sauce
1/4 cup white vinegar
3 tablespoons soy sauce*
3 tablespoons cornstarch
1-1/2 cups water
1 tablespoon vegetable oil
4 garlic cloves, minced
2 tablespoons fresh ginger, minced**
1/2 teaspoon crushed red pepper flakes

1-1/2 pounds boneless, skinless chicken breasts
3 large egg whites
1-1/2 cups cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking soda
Vegetable oil for frying

2 green onions, green parts thinly sliced

*I used a light soy sauce.  I found I needed to add about 1/4 - 1/2 teaspoon salt to balance all the flavors.
**I grated the ginger, using a medium-sized Microplane.

To make the sauce, whisk together the hoisin sauce, white vinegar, soy sauce, cornstarch, and water in a bowl. Set aside. Heat oil in a large skillet over medium-high heat. Saute the garlic, ginger, and red pepper flakes until fragrant, about 1 minute. Add the hoisin mixture. Stir until the sauce is dark brown and has thickened. Remove from heat and cover.

Cut chicken into 1-inch chunks. Whisk the egg whites in a shallow dish until foamy. Combine cornstarch, flour, and baking soda in a separate shallow dish. (I whisked the dry ingredients to really blend them.) Toss half the chicken into the foamy egg whites until well-coated, and then dredge the chicken in the cornstarch mixture, making sure all sides are coated. Transfer chicken to a plate and repeat with remaining chicken.

Heat oil in a fryer (or Dutch oven, or a large wok) until it registers 325ºF. Fry the chicken in batches until golden brown, about 3 minutes, turning pieces over halfway through cooking. Transfer cooked chicken to a paper towel-lined baking sheet to drain.

Re-warm the sauce over medium heat until bubbling. Add the chicken pieces and toss to coat. Garnish with sliced green onions.

Source:  My Adventures in Food

Pea & Shrimp Penne with Basil

I receive daily emails from Fine Cooking magazine's website highlighting a particular recipe, ingredient, technique, etc.  Sunday's recipe, Pea & Shrimp Penne with Basil, definitely appealed to me.  Shrimp, pasta, and basil are a few of my very favorite ingredients, so I was very intrigued.  The subject of the email was "Make It Tonight", and so I complied! The wonderful scent of fresh basil (and lots of it!), along with the minced garlic, serrano pepper, and shallots, was intoxicating.  The finished dish was so flavorful and fresh-tasting.  I will definitely be making this dish again.  Hats off to Fine Cooking!

Pea & Shrimp Penne with Basil

Serves 4

1-1/2 lb. shrimp (21 to 25 per lb.), peeled, deveined, and cut in half lengthwise
1/2 cup chopped fresh basil
5 Tbs. extra-virgin olive oil
1 Tbs. finely grated lemon zest
Kosher salt
1-1/2 cups fresh shelled peas (about 1-1/2 lb. unshelled) or frozen peas
3/4 lb. dried penne
Freshly ground black pepper
1/3 cup finely diced shallots
1 tsp. minced garlic
3/4 tsp. seeded and minced hot fresh chile, such as Thai bird or serrano
2 oz. arugula, trimmed, washed, and dried (about 2 lightly packed cups)

Toss the shrimp with half of the basil, 2 Tbs. of the olive oil, and the lemon zest. Cover and refrigerate for about 30 minutes.

Bring a large pot of well-salted water to a boil over high heat. Put the peas in a large metal sieve and dip them into the boiling water. Cook until just tender, 2 to 4 minutes. Lift the sieve from the water, let the peas drain, and then spread them on a baking sheet in a single layer to cool.

Add the pasta to the boiling water and cook, following the package directions, until al dente. Reserve 1/2 cup of the cooking water and drain the pasta.

Meanwhile, take the shrimp out of the fridge and season them lightly with salt and pepper. Heat the remaining 3 Tbs. oil in a 12-inch skillet over medium heat. Add the shallots, garlic, chile, and a pinch of salt and cook, stirring occasionally, until the shallots are soft and lightly browned, about 2 minutes. Add the shrimp and continue to cook, stirring, until the shrimp have turned pink and are almost cooked through, 2 to 3 minutes. Stir in the peas and remove from the heat.

Return the drained pasta to its pot and add the shrimp mixture and 2 Tbs. of the pasta water. Cook over medium heat until the shrimp are completely cooked through, about 1 minute more. Toss the arugula and the remaining basil into the pasta. Add more pasta water as necessary to keep the pasta moist and continue tossing until the arugula is wilted, about 1 minute. Season to taste with salt and pepper and serve immediately.

Sweet Potato Oven Fries with Avocado Dip

I've noticed that a lot of hamburger/sandwich restaurants are offering sweet potato fries as an option to the traditional French fried potatoes  This trend has my vote - I love sweet potato fries.  In my humble opinion, they are much more flavorful, look much nicer on the plate, and provide a bit more nutritional value than their paler cousins. I occasionally roast sweet potato wedges and make a little dipping sauce to go with.  But when I saw these sweet potato fries with an avocado dip, I suspected I was on the verge of nirvana.

And I was right.

I discovered this tasty recipe from Katie of the blog, Yum Sugar.  It's such an easy recipe and so delicious.  The avocado dip blitzed up quickly in the mini-food processor.  The sweet potatoes crisped up in about a half-hour in a hot oven.  Doesn't get any easier than that!  Thanks, Katie!

Sweet Potato Oven Fries With Avocado Dip
From Ingrid Hoffmann

2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
2 tablespoons olive oil, or more as needed
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
Coarse ground rock salt and freshly ground black pepper, to taste
Avocado Dip ( recipe follows)

Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.

 

Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.

Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.

Serves 6.

Avocado Dip:

1 avocado
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped
2 scallions, white and light green part only, chopped
1 lime, juiced
Salt and freshly ground black pepper

Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor.

Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.

Source:  http://www.yumsugar.com/Sweet-Potato-Oven-Fries-Avocado-Dip-Recipe-11477639?page=0,0

Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette

There is so much to like in this salad.  Quickly cooked tender shrimp, blanched-and-still-crunchy snap peas, juicy cubes of mango, and the Asian flavored dressing with soy, ginger, lime, and a slight pop of heat.  It's seriously good but oh so simple.  It makes for the consummate meal as the weather starts warming up.  The perfect bite contains mango, shrimp, a snap pea, a few bits of chopped roasted cashew, all dressed with that beautiful vinaigrette.  The mere memory of it makes me smile!

Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette

Serves 4 as a main course

1-1/2 pounds large shrimp (about 32-36 per pound)
2 cups snap peas (about 1/2 pound, trimmed)
3 green onions, trimmed and minced

Ginger-Soy Vinaigrette
1/2 cup extra virgin olive oil
2 tablespoons low-sodium soy sauce
2 tablespoons white vinegar
2 tablespoons fresh lime juice
1 tablespoon grated fresh ginger
1/2 teaspoon honey (my "tweak")
3 - 5 dashes hot sauce

Garnishes
1/2 cup diced mango
1/2 cup chopped roasted cashews
lime wedges

Bring a large pot of salted water to a boil. Add shrimp and cook 3 - 4 minutes, until they turn pink. Drain, run under cold water, peel and devein.

Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking.

To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined.

Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges.


Source: The Beach House Cookbook, copyright 2005