Tasting Fancy: Chicken Picante

Heather says:

Way back, a hundred years ago, I used to work for a Spanish restaurant. Yes, Spanish as in Spain. One of our top selling lunch dishes was very simple and not Spanish, it was a variation on fettuccine Alfredo with chicken and sweet peppers. My husband requested this dish so often that I eventually quit making it and it has been two years since we had it last. Just call me the queen of over-explanation and add this to your dinner rotation. When preparing this meal for picky children, I add the peppers after I portion out some Alfredo sauce for the kids.

Chicken Picante

• 1 lb boneless skinless chicken breasts
• 1 lb cooked fettuccine
• 1/4 cup olive oil
• 1/4 cup Cajun spice mix
• 1/2 cup + 2 TBSP flour - divided
• 4 TBSP butter
• 4 cloves garlic - minced
• 3 cups half and half
• 1 1/2 cups shredded Parmesan
• 1/2 cup sweet cherry pepper, seeded and cut in half
• 1/2 cup banana pepper rings
• salt / pepper to taste

Heat the olive oil over medium low heat. Preheat the oven to 200F. I use this to keep the chicken breasts hot while I prepare the sauce.

Pound the chicken breasts into submission flat. Cut the breasts in half. Lately 1lb packages of boneless skinless chicken breasts contain three or four pieces, I use half per serving. Please disinfect the area properly, you do not want to cross contaminate your work area.

Stir together the Cajun seasoning and 1/2 cup flour. If you enjoy very spicy foods, reduce the amount of flour used. Dredge the chicken in the flour and cook over medium low, until done, turning once.

While the chicken is cooking slice and seed the cherry peppers.

When the chicken is done, drain it on a paper towel and hold it in the oven while you prepare the sauce.

Heat the 4 TBSP butter over medium heat. Add the garlic and cook until just golden. Be careful not to burn the garlic. Add the peppers. (If you are cooking for kids, skip this step for now.) Slowly add the half and half. Sprinkle in the Parmesan and 2 TBSP of flour stirring slowly but continuously. Reduce the heat to low. (Portion out the kids’ servings when the cheese has melted then add the peppers). Remove from the heat when the cheese has fully melted.

Place a portion of cooked fettuccine on a plate, give it a slight twist to mound it in the center. Place a piece of chicken on the pasta and pour the sauce over both.

Enjoy.

Comfort Food: Chicken, Mushrooms, and Peppers Oh My!

Heather says:

I love this simple chicken cooked with herbs mushroom, onions, and bell pepper. Use the baking time to prepare a salad or grab a book, hide in the kitchen, and rattle some dishes every now and then for some peace. No one will know you weren’t busy the whole time.

• 1 3-5lb chicken - cut up
• 1/4 cup oil (olive is best)
• 2 TBSP butter
• 1 cup flour
• 2 tsp salt
• 1/2 tsp fresh ground pepper
• 1 tsp paprika
• 1 tsp thyme
• 1 tsp rubbed sage
• 1 med onion - thinly sliced
• 12oz button mushrooms - cut in half
• 2 bell peppers - sliced - mixed colors makes a prettier plate

Preheat the oven to 350F.

In a heavy skillet, heat the oil and butter over medium low heat.

In a shallow bowl mix the flour, salt, pepper, paprika, thyme, and sage. Reserve 2 - 3 TBSP of the seasoned flour. Dredge the chicken in the flour mixture, place in the skillet, and cook until golden.

Place the cooked chicken pieces in a large casserole dish.

Add the onions to the pan and cook for 2 - 3 minutes, add the bell peppers, and mushrooms. Cook until the onions are soft.

Dust the onions, mushrooms, and pepper with the reserved flour mixture and stir to thoroughly combine. Pour this evenly over the chicken in the casserole dish. Bake at 350F for one hour.

Comfort Food: Fisherman’s Pie

Heather says:

I’m not going to lie. The original name for this classic turns my stomach. There is something about the idea of “fish pie” that brings up all sorts of unspeakable concoctions, rather than the simple and classic combination of fish, vegetables, and mashed potatoes. This makes for a simple meal of comforting flavors and textures.

Ingredients:

• 1 lb firm white fleshed fish - whiting or cod - skin and pin bones removed
• 6 small - medium potatoes - russet or yukon gold work well peeled and cut into 1″ cubes
• 1 TBSP olive oil
• 1 onion - diced small
• 1 carrot - chopped
• 1 - 2 cups frozen vegetables (peas, green beans, broccoli, or mixed variety)
• 1 cup half and half
• 2 TBSP lemon juice
• 1 cup cheese - cheddar or Parmesan (Parmesan will lend more of an Alfredo taste)
• 1 tsp dry mustard
• fresh parsley - optional
• salt / pepper to taste
• milk about 1/4 cup varies, depending on consistency of potatoes
• optional - handful fresh spinach

Directions:

Cut the fish into strips and place in a casserole or baking dish.

In a medium pot (at least 3qt) bring salted water to a boil. Add the potatoes and boil for 10 minutes or until soft enough to easily pierce with a fork. Drain and set aside. If you’d like to include the spinach you can steam it over the boiling potatoes by using a colander or strainer. Be sure to squeeze out any excess water or you may end up with a runny sauce.

Preheat the oven to 450F.

While the potatoes are boiling heat the olive oil over medium heat. Add the diced onion and carrots and cook until soft. Add the frozen vegetables and half and half. Bring to a boil and remove from the heat. Stir in the cheese, dry mustard, lemon juice, and optional parsley. Pour this mixture over the fish.

Mash the potatoes, with a splash of milk, salt and pepper to taste. Don’t worry if there are some lumps, consider it a hallmark of authenticity.

Spread the potatoes over the fish and vegetables and bake at 450F for 25 - 30 minutes or until the potatoes are golden.

This yields approximately six servings.

Back to Basics: Simple Pot Roast

Heather says:

Pot roasting beef is a great way to get a tender dish from a fairly tough cut of meat. Pot roast typically refers to tougher cuts of beef: chuck, rump, or brisket cooked by braising. Braising simply means a wet, slow cook. Slow cookers and Crock-Pots® work well for this type of cooking, but the oven is my favorite method. While this isn’t a meal that can be finished in a hurry, the amount of actual hands on cooking is minimal.

Remember the amounts of each ingredient will vary depending on the size of your roast, the size of your pan, and how much you enjoy vegetables and potatoes. We like our pot roast with rice or over mashed potatoes.

Basic Ingredients:

• beef roast
• oil
• salt
• pepper
• garlic cloves - sliced
• herbs such as - thyme, rosemary, bay leaves (your discretion)
• vegetables - carrots, celery
• water or beef stock

Read more

Simple Pizza Crust

Heather says:

My kids love pizza night. They are young enough that the whole process is fascinating to them and there is a lot of excitement for little cost. My husband and I are in search of the “perfect” pizza crust that is doesn’t require a huge amount of advance preparation. This one is close. It has about 10 minutes of hands on work, and then rises for an hour and a half to two hours. This helps the yeast flavor to develop. I had been experimenting with quick doughs, but was disappointed with their cardboard flavor. The kids didn’t mind, but Mr. Heather and I operate under the idea that if we’re going to be taking in calories, they had best be delicious calories.

The lack of sugar in this recipe slows the yeast growth, which is the reason for the longer than usual rise time.  We enjoy the additional flavor. While not perfect, this recipe definitely makes our list for beginners.  This recipe makes 3 small pizzas about 10 - 12 inches across, depending on your dough handling ability.  We opt for a rustic effect, (at least that is how we explain our less than round pizzas).  If you have children, involve them in the process.  In our home pizza night is an informal production consumed in the kitchen as we wait for the next batch to bake.  At home, how often is food also the entertainment?

I am aware this is filed under vegetarian with meat in the picture.  The crust itself is vegetarian.

Ingredients:

• 1 TBSP active dry yeast
• 1 1/2 cups warm water
• 3 1/2 cups bread flour + a little more for dusting
• 1 TBSP olive oil + extra to grease the bowl for rising
• 1 tsp salt
• 1 tsp Italian seasoning - OPTIONAL
• cornmeal for sprinkling

Directions:

Add the yeast to the warm water and set aside.  Sift the flour into a large bowl.  (If you don’t have a sifter and even I don’t, simply use a whisk to fluff up the flour, its not that crucial.)  Make a “volcano” with the flour, pile it into a mound and then make a large hollow in the center.  Check your yeast, is it beginning to foam?  Great, pour it into the center of your volcano.  Now add the olive oil, salt, and Italian seasoning if you choose.  Use a spatula or wooden spoon to work the flour into the water.  Scoop the flour from the side of the bowl toward the center, turn the bowl, and repeat until a sticky dough has formed.

Flour your hands well, and flour your work surface, too.  Turn the dough out onto the work surface and knead it for a couple minutes.  This dough does not need to be worked as much as bread dough.  Shape into a ball.  Grease a large bowl, place the dough inside, and give it a few turns to cover it with oil.  Cover the dough with a damp cloth and place in a warm (at least 75F but not more than 100F) place to rise.  Allow to rise for 1.5 to 2 hours.

Preheat the oven to 450F.

Punch the dough down and divide into two or three equal portions.  Press the dough into a disc and roll or toss into a circle.

If you use a pizza stone, allow the stone to heat for 10 minutes in a 450F oven.  If you are using a metal baking sheet, preheating is unnecessary.

Sprinkle the  stone or cookie sheet with cornmeal; set the pizza crust on the surface and top with your favorite pizza sauce and toppings.  Bake for 10 - 15 minutes (watch it carefully, this depends on your toppings) and enjoy.

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