Chicken and Dumplings

I don't make this very often, but there is something about Sunday dinner in late winter that called for comfort food.  This is one of my Dad's favorite dishes, and we had it quite a bit when I was growing up.  I have cut down on the fat by removing the skin, dredging the chicken in flour and browning.  It still gives a crispy crust.

For 2

2 bone in chicken breasts, skin removed
olive oil
1 large sweet onion
3 large carrots, peeled and cut in thirds
1 large celery stalk, cut in thirds
couple sprigs of fresh thyme
1/4 cup dry sherry
chicken stock
1  heaping tablespoon cornstarch
Bisquick and milk
Chopped green onion or chives

Season the chicken with salt and pepper, dredge in flour and brown in a heavy dutch oven on both sides in a very small amount of olive oil.  Remove the chicken from the pan. Dice half the onion, and cut the other half into chunks.  Saute the diced onion until soft, then add the onion chunks, the celery, carrots and thyme.  Add the sherry to de-glaze the pan.  Return the chicken to the pot and add chicken stock to just cover the vegetables keeping the top of the chicken breasts uncovered.  Cover the pot and simmer for about 45 minutes or until the vegetables and chicken have cooked through.  Mix the cornstarch with a little cold water and add to the stock to help thicken.  Taste the broth to adjust seasonings. Make the dumplings according to the package directions.  Sprinkle the top with the green onion and serve.

Jambalaya

I created this for our first International Dinner Group back in 1983 by actually going to the library and researching authentic Cajun recipes!  No epicurious.com back in those days!  I have served it over the years for many special occasions, including my 50th birthday party for 60 people and New Year’s Eve welcoming the new millennium in 1999. It’s a great one pot meal to serve a really big crowd as you can do it all in advance and it can be served with just a fork when you don’t have room for everyone to sit down.  It's also just a great, easy and healthy dish to enjoy any night of the week.

4 Servings

8 jumbo shrimp, cleaned and deveined

1 cup cubed ham (or substitute some spicy sausage like andouille or hot chicken sausages)

1 cup cooked chicken breast, cubed and seasoned with salt and pepper

1 tablespoon olive oil

3/4 cup chopped onion

1 tablespoon finely chopped garlic

1 28 oz can diced tomatoes

2 tablespoons tomato paste

½ tsp dried thyme

Salt to taste

⅛ tsp ground cloves

½ tsp cayenne pepper

¼ tsp chili powder or to taste

1 tablespoon fresh parsley, chopped

½ cup chopped green pepper

½ cup chopped celery

In a large heavy pan, heat oil and saute onions until soft and translucent add garlic and cook a few minutes longer then add tomatoes and tomato paste. Stir over moderate heat 5 minutes. Add celery, green pepper, and seasonings. If you are afraid of too much heat, start with less of the cayenne pepper and add to taste.  Stirring frequently, cook uncovered until tender and thickened, about 30 - 40 minutes. If it gets too thick, add a little chicken broth or white wine.  Add parsley, ham and chicken, cook until heated through. Taste and adjust seasonings.

Saute the shrimp in a little butter and white wine until just tender. Add to the jambalaya, serve over rice.

(If you are making this in advance, do not add the shrimp until you have reheated the jambalaya or the shrimp will over cook. Or if you are cooking for 2 like me, cook just 4 shrimp and freeze the leftovers.  Add the additional shrimp when you reuse.  The shrimp do not freeze well.)

Shrimp and Pancetta Fettuccine

Rewards of a well stocked pantry.......Heading home on Saturday evening after the movies, we didn't really feel like take out and both were craving linguine with clam sauce.  Knowing I had no clams, but a bottle of clam juice in the pantry and  always keep shrimp and sliced pancetta in the freezer, I improvised and came up with a keeper!

8 large shrimp, peeled and deveined
2 slices of pancetta, diced
1/2 large onion, diced
2 gloves garlic, minced
Splash of olive oil
1/2 cup of shitake mushrooms, diced
1/4 cup white wine
4 ounces clam juice
Pinch of crushed red pepper flakes
1 tablespoon chopped fresh parsley

Saute the pancetta in a little olive oil until crisp, remove and drain on a paper towel.  Add the onion and saute until softened, add garlic and mushrooms and cook through.  Add the shrimp and saute about 2 minutes until just cooked through.  Add the white wine, reduce a little then add the clam juice.  Add red pepper flakes and salt and black pepper to taste. Cook another 2 minutes and add the pancetta and parsley.  Serve over fettuccine or linguine. Top with Parmesan cheese if desired.

Pasta with Butternut Squash and Fried Sage

Last night, I started coming down with a sore throat and was really craving some creamy comfort food.  Scoured the fridge and found half a large butternut squash so came up with a dish that really satisfied (like mac and cheese) but was healthy and low fat.

1/2 large butternut squash, peeled and cut into cubes
1 granny smith apple, peeled and cut into cubes
Chicken stock
Rigatoni Pasta Noodles
Fresh Sage Leaves
Olive Oil
Parmesan Cheese
Nutmeg

Boil the squash and apples in chicken stock (to almost cover) until really soft.  Mash with a potato masher, add salt and pepper and a fresh grating of nutmeg.  Transfer the squash mixture into a baking dish and bake in the oven at 475 for about 15 minutes.  Don't smooth out the squash, you want to have the peaks get a little browned.

Heat a little olive oil in a skillet and fry the sage leaves until crispy, sprinkle with kosher salt.

Cook your pasta until al dente.  Add the pasta to the baked squash, sprinkle with a good amount of fresh Parmesan and top with the fried sage leaves.  Serves 2.

Spinach Salad with Warm Pancetta Dressing

Saturday night, we had dinner for 4 and started with my favorite spinach salad as a first course.  It looked very pretty on the pink glass plates, but of course I forgot to take a picture (this was after cocktail hour).

2 tbls olive oil
3 ounces pancetta, diced
1 tbls minced shallots
1 tsp minced garlic
2 tbls sherry vinegar
1 tbls Dijon mustard
1 large bag of baby spinach, washed
⅓ cup crumbled Chevre
1 large red pepper, roasted and cut into strips
¼ cup pine nuts

Roast the red pepper by placing it on your grill turning it until it is black and charred. Cool, then peel the blackened skin off, then seed and cut into slices.
Heat 1 tbls olive oil and the pancetta together, cook until crisp. Remove the pancetta with a slotted spoon and set aside. Add the shallots and garlic and cook until fragrant. Remove from the heat and stir in the vinegar and mustard, then the additional 1 tbls olive oil.  You can do this all ahead and just reheat the dressing (don't boil it) right before serving.

Place the spinach in a large bowl, pour the dressing over to coat the leaves, reserving some.
Arrange the spinach on salad plates, top w/ the cheese, red pepper strips, pine nuts and pancetta. Drizzle a little more dressing on top and serve.

Serves 4

Hunter's Chicken

This is an easy, classic and low calorie use of boneless chicken breasts.  Always looking healthy ways to cook that boneless breast!

Olive oil

4 Boneless, skinless chicken

1 onion, chopped

3/4 pound mushrooms, sliced

2 cloves garlic, minced

1 tablespoon flour

1/2 cup white wine2/3 cup chicken broth

1 cup canned crushed tomatoes, drained

1 teaspoon chopped fresh tarragon

Preparation:

In a large, deep frying pan, heat a splash of oil on med-high heat. Season the chicken with salt and pepper and dredge in flour and add to the hot pan. Cook until browned, turning, about 10 minutes. Remove chicken and reserve. Add the onion and cook until softened, about 5 minutes add the mushrooms. Cook, stirring occasionally, until the vegetables are browned, about 5 minutes. Add garlic, and cook for 1 minute. Stir in the white wine, and bring back to a simmer. Add the broth, tomatoes, tarragon, and any additional salt and pepper to taste. Add the reserved chicken and any juices. Reduce heat to med-low and simmer, covered, until the chicken is done, about 10-12 minutes.

Chicken Enchilada's

 A great dish that can be prepared ahead, if I am going to be out before dinner I sometimes put this in the oven and set the automatic timer to get it started so that it is ready when I get home.

4 flour tortillas

1 medium can of enchilada sauce (mild)

1 red pepper

1 green pepper

1 large sweet onion

8 ounces boneless chicken (good use for leftover if you have it) cut into small tenders
Cajun seasoning
Shredded cheese, Mexican mix or Cheddar
Fresh baby spinach or corn or beans and rice (optional)

Season the chicken with salt, pepper and Cajun spices and saute in a little olive oil, remove from the pan.  Saute the peppers and onions until soft. I sometimes add mushrooms if I have any on hand.

Using tongs, lightly toast the tortillas right over a low- medium flame on a gas stove to give both sides a little bit of char. (If you don't have a gas stove top, you could just skip this step.)
Assemble the tortillas:  place chicken, peppers and onions in the tortilla, roll up and place in a baking dish that you have sprayed with a little olive oil, seam side down.  Assemble any of your extra side ingredients around the tortillas if you are using them. Pour the sauce over everything, then top with any extra peppers and onions and the shredded cheese.  Bake at 350 for about 30 minutes.