Tag Archives: Olive oil

Grilled Chicken with Pineapple Salad

I seem to break the cardinal rule of “never make a new dish to serve company” fairly often. I also always confess up front that this is a new dish; I am not sure how it’s going to come out or taste. I think I confess upfront just in case it’s not a hit; kind of a cop out isn’t it! Maybe I will turn over a new leaf and just pretend “Oh I make this all the time” yeah I’m pretty sure that’s not going to happen.

I do take pride in making a family Sunday dinner. I actually take pride in making family dinner almost every night. When my kids came along no matter how hectic life got, we all sat down for more dinners together than not. I think that might be where the whole family being foodies came from.  I even have as part of my cooking class mission statement “Help bring your family together at the dinner table”

Last Sunday being Mother’s day I made my guys and in-laws a couple of new dishes that were on my list to make at some time during the week; which I never got around to doing, so Sunday dinner I made them both, a little worried that they didn’t necessarily “go together” I was making them both since I had bought all the ingredients and hoping for the best. They were both a hit and actually worked out really well together. I made a Roasted Tomato Panzanella salad and a Grilled Chicken with Pineapple Salad.

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Grilled Chicken

Because you are grilling, I suggest bone in skin on; they are more forgiving of not overcooking or drying out; however please use your favorite or what you have on hand

You can also make this on the stove or in your oven if you don’t have a grill

4-6 Chicken Thighs – bone in skin on (you can always remove the skin before you eat it)

Olive Oil

Kosher salt

Freshly cracked black pepper

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Grilled Pineapple Salad

Cut pineapple into spears

Grill 2-3 minutes per side or until charred. Remove from grill and cut into bite sized pieces

1-2 heads of radicchio

1 cup julienned carrots

2 tbs freshly squeezed lemon juice

2 tsp Dijon mustard

1 tbs chopped parsley

Olive oil

Kosher salt

Freshly cracked black pepper

Make the vinaigrette (you can do this ahead of time) whisk together the lemon juice, parsley, Dijon mustard and a drizzle of olive oil in a large mixing bowl. Season with salt and pepper; add the chopped grilled pineapple, radicchio and carrots to the bowl. Toss and coat all ingredients in the vinaigrette.

Harvest Roasted Chicken – A must try

This dish is a must try!  I can honestly say those words and truly mean it. My daughter found this recipe and made it for dinner a few years back. Talk about a tough audience; my guys are extremely vocal when it comes to food and I am not shy about voicing my opinions either. Olives are not exactly eaten in abundance in my home to say the least. Cooking grapes we were also not sure we were going to be on board with that concept either.

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Since we have all been asked to try things out of our comfort zone; especially over the last few years; we were going in with an open mind. Or at least I was, again my guys what can I say, won’t go down without a fight. My kitchen is most definitely the heart of my home, we all hang out on the island which had two levels, the bar height is where we eat and the counter top height is our prep area. When you are making something someone is a little on the fence about, they tend to watch very closely what you are doing.

My daughter rose to the challenge and hit it out the park. Dinner was just plain delicious, had she not made this for us, I am positive I would not have had the courage to make it. Since then I have not only made it a few times for my guys and even for company. I have taught this dish in one of my classes that I hold in my home.

The combination of the olives, grapes, shallots with the white wine and chicken stock plus the last sprinkling of fresh rosemary just melds beautifully in your mouth. I strongly suggest making this dish; it comes together quite easily; especially if you purchase the chicken already cut up in pieces, with minimal ingredients and you could have it on the table in just about 45 minutes.

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Preheat oven to 450’ with the rack in the middle of your oven

3-4 lbs chicken cut up – you can also use parts – thighs, drumsticks and/or breasts – bone in and skin on

Kosher Salt

Freshly cracked black pepper

1 Tbs olive oil

1 cup seedless red grapes

1 cup or jar pitted Kalamata olives

2-3 shallots thinly sliced

1 cup dry white wine

½ cup chicken broth

1 Tbs finely chopped rosemary

Pat chicken pieces dry, season well with salt and pepper.

Heat oil in an ovenproof 12-inch heavy skillet (cast iron if you have it) over medium-high heat until it shimmers

Working in batches, brown chicken, skin side down first and turning them over once, about 5-7 minutes per batch

Don’t move chicken until it releases itself and is nicely browned

Return the pieces to the pan, skin side up, and surround the pieces with grapes, olives and shallots.

Roast chicken in the oven until It has cooked through and the juices run clear, about 20-25 minutes

Transfer the chicken, grapes and olives to a platter, then add wine and chicken broth to the pan juices in the skillet

Bring liquid to a boil, scraping up any brown bits, until it has reduced by half, 3-5 minutes

Pour over chicken and garnish with rosemary

Recipe adapted from the Smitten Kitchen cookbook 2012

Braised Short Ribs

I’m going to start with you have GOT to try these!!! If you do have any leftover they taste amazing re-heated. Now that we have that out of the way, they do take a planes trains and automobile kind of route to get where they need to go but the end result will be worth it and I hope it doesn’t deter you from attempting this recipe.

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The weather has been super cold here in the North East; my guys have been working outside on a couple of roofs and there is nothing like a hot shower and a warm comforting meal to warm your bones. The last couple of weeks I have put my slow cooker to work, plus my new cookbook is very inspiring plus I do like prepping two meals at one time and then taking a night off to relax.

For this particular recipe the microwave helped in making the dish a little less fatty, short ribs are notoriously greasy and we all want to have the most flavors but not all the extra grease in our dishes. I still had to let the sauce separate before I turned the juice into gravy. You do have a couple of options to keep the juice as such or make a roux and turn it into nice thick gravy which is the route I chose.

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Firstly separate the bones from the ribs, slice as close to the bone as possible. Take the bones and put them in a microwave safe dish, microwave for about 10 minutes, they should be nicely browned and a lot of fat left in the dish.  Transfer the bones to the slow cooker.

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Now to brown the ribs in a hot skillet by drying them, then salt and pepper and adding them to the skillet with a little oil. Brown about 7 minutes a side and add to the slow cooker. In the same skillet add onions, carrot, celery, tomato paste, and thyme to the fat in the skillet. Cook over medium heat until the onions are soft and lightly browned, about 8-10 minutes. Stir in the flour and cook for another minute. Slowly whisk in the wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to a simmer and cook until reduced to 1 cup, about 6 minutes then add to the slow cooker. Stir in the broth and bay leaves into the slow cooker. Cover and cook on low 9 to 11 hours or on high for 5 to 7.

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Transfer ribs to a platter and tent loosely with foil. Either let the braising liquid settle and skim off the fat or use a fat separator; whichever you prefer. Strain the liquid discarding the solids and season with salt and pepper to taste. Stir in the parsley or sprinkle over the top just before serving. Spoon about a cup over the ribs and serve with the remaining sauce.

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Serve over your favorite mashed potatoes.

5 lbs. bone-in short ribs – meat and bones separated

Salt and Pepper

2 Tbs olive oil

2 onions chopped medium

1 carrot peeled and chopped medium

1 celery rib chopped medium

2 Tbs tomato paste

1 tsp dried thyme

3 Tbs flour

2 cups dry red wine

2 Tbs balsamic vinegar

2 cups chicken broth

2 bay leaves

2 Tbs minced fresh parsley

Chicken White Wine, Tarragon and Cream – slow cooker

My mother-in-law mentioned the other day that she was looking for some crock-pot recipes, I noticed a slow cooker magazine at my local grocery store and I figured I would check it out and then give it to her. While looking at it I started marking pages; I can’t tell you how many times I see a recipe that looks awesome and make a note to try it later and never find it again. After marking like 7 pages I quickly came to the conclusion; I am going to have to buy her her own copy.

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Like most I don’t always have a ton of time in the morning so I planned on prepping both my dinner for the night and the crock-pot for the next day. If I have several dishes in mind I will always cut enough onions, peppers, garlic and potatoes and carrots or whatever I am going to use in multiple dishes all at the same time and just set aside per dish.  You already have the cutting board and knife out just keep going; you’ll be happy you did.

Though sometimes it doesn’t always work out quite like you planned; both dishes I was making asked for some dry white wine. I opened a bottle made the first dish, poured myself a glass, my husband walking by decided he wanted a glass, by the time I got around to making the meal for the slow cooker, yup I was out of wine and had to open another bottle. It was worth it, the chicken from the crock-pot was amazing. We didn’t save the leftover carrots and mushrooms but we did have a couple of chicken breast (they were large ones) they were so flavorful and moist, so much so my husband sent me a text on his lunch telling me how amazing his sandwich was. He just asked me what I was blogging about and told me to tell you that the chicken has a great flavor and he really likes it. He is so helpful wink wink.

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Chicken with White Wine, Tarragon and Cream (slow cooker revolution)

Serves 6 – cook on low 4-6 hours

4-6 bone-in, skin-on split chicken breasts, trimmed salt and peppered

¼ cup olive oil

16 ounces cremini mushrooms, trimmed and halved if small or quartered if large

2 onions minced

½ tsp dried minced thyme

4-6 garlic cloves, minced

¼ cup flour

¾ cup dry white wine – I used chardonnay

1 cup low-sodium chicken broth

1 pound carrots peeled, halved length wise and sliced about ½ inch thick

2 tbs soy sauce

2 bay leaves

½ cup heavy cream

¼ cup minced fresh tarragon – (note) I used less because I am not a fan of black licorice but I would use it again in this dish

  • Pat chicken dry, season with salt and pepper. Heat a tablespoon of oil in a skillet over medium high heat. Add chicken skin side down, do not crowd the pan. Repeat with remaining chicken. Set aside and let cool. Remove and discard the skin.
  • Add remaining oil, mushrooms, onions, thyme and some salt to the pan. Cover and cook till softened, about 10 minutes. Uncover continue to cook until the mushrooms are dry and browned about 10 minutes.
  • Stir in garlic and cook about 30 seconds, stir in flour and cook for about a minute. Slowly whisk in the wine, scraping up any browned bits and smoothing out any lumps. Transfer to slow cooker.
  • Stir in broth, carrots, soy sauce and bay leaves into the slow cooker. Place browned chicken along with the juices into the slow cooker.  Cover and cook until chicken is tender, 4-6 hours on low. Any longer and you risk drying out the chicken
  • Transfer chicken and vegetables to a serving platter and tent loosely with foil. Let braising liquid settle for about 5 minutes; remove any excess fat from the surface. Discard bay leaves. Stir in cream and tarragon and season with salt and pepper to taste. Reserving 1-2 cups of sauce to serve with chicken pour the remaining over the chicken and veggies.

New England Gumbo

I am definitely not from the South never living anywhere but NH; well technically I live in Southern NH; but I don’t think that counts. I do love food from all over the world so I thought I would try making a gumbo of sorts.  I say sorts only because I didn’t put okra in it and I don’t want to offend anyone; I have a feeling people who make a traditional gumbo will only call it so if it contains okra.

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I do love shrimp, sausage, cooked onions, garlic and chicken broth plus a little heat is a wonderful addition so how could it be nothing but delicious!  It was I think I am going to make it tomorrow night, I don’t have everything I need right now otherwise I would be making it right now as my mouth is watering  and have it for dinner tonight.  Who knows maybe I’ll pick up some okra and try it.  If I do I will make sure to share how it came out.

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New England Gumbo – only because that is where I live

¾ of cup plus 2 tablespoons olive oil

1-2 boneless skinless chicken breast chopped

1-2 links pork sausage either sliced; casing removed or crumbled in chunks

¾ cup flour

2-3 garlic cloves minced

3 quarts chicken broth

Bottle or can of beer

5 celery ribs, diced

4 Roma tomatoes, diced – Or use Can of peeled San Marzano tomatoes; squeezed while pouring; to break them up a bit

1 sweet onion, diced

1 10-ounce can diced tomatoes with green chile peppers, with liquid

2-3 jalapenos cleaned and diced

2-3 Tbs. Cajun seasoning – make sure you find a good one, or double check how much salt is included and adjust accordingly

1 pound shrimp, peeled and deveined

Heat 2 Tbs olive oil in a dutch oven, medium high heat cook the chicken and sausage through around 6-7 minutes.  Drain meat and set aside, add onion, celery, jalapeno and cook for 3-4 minutes just till tender, add garlic cook another minute; add oil and flour; cook and brown a little 5-6 minutes stirring so it doesn’t stick.  Add the Cajun seasoning stir to coat and gradually add the broth and beer.  Add the can of diced tomatoes with chile peppers.  Bring to a boil, reduce heat, cover and simmer about 40 minutes, stirring often.

Add Chicken, sausage, and shrimp into the broth mixture; Cook, stirring frequently, about 10-20 minutes.

Enjoy with corn bread and a beer – life is good!!!

Christmas Boneless Rib Eye Roast Beef

Since we are only going to be 7 for Christmas dinner this year I purchased a 10lb boneless Rib Eye Roast.  My son wanted me to pick up the 14 pounder. He loves leftovers; I think he will have PLENTY of leftovers.

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I had to recently replace my leave in meat thermometer as the one I had was possessed; it worked perfectly fine the first 2 or 3 years. but the last couple it would beep whenever it felt like it; it wouldn’t let me choose the temperature I wanted, It shut off whenever it felt like it. Completely useless! I have no idea why it took me so long but I finally after Thanksgiving this year chucked it in the trash.  I did pick up another leave in; while I do have an instant meat thermometer and I use it fairly often;  when I have a house full of people and many side disehes that i am working on. There are so many distractions, I tend to not pay attention to the oven as I should. I have to have a leave in or I will surely overcook something and that would be a tragedy. Not really a tragedy but I feel really bad serving people dried out overcooked meat.  And to be perfectly honest, I hate eating them.

I do tend to cook everything to medium or medium rare; for those who like it cooked longer, I almost always make a gravy or an au jus and I just take a few slices of whatever and put them in the gravy so I can cook them to their liking.  It also helps flavor the gravy even more.  So win win in my book.

A few weeks ago my husband wanted a roast so I thought it would be a good time to test what I was thinking of doing for Christmas. While at the time my local market only had bone in and I was not planning on buying bone in for the big day.  It all works out in the end.  It was funny I thought it was taking forever to cook and since my last thermometer was possessed I was a little worried. But alas it came out prefectly!

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Cooked at 350′ uncovered

3 lb Rib Eye Roast

6 cloves of garlic peeled and chopped

3-4 sprigs of fresh Thyme chopped

3-4 Tbs Olive Oil

Kosher Salt

Fresh Cracked Black Pepper

I took the 6 cloves of garlic and some Kosher salt and made a paste by smearing them together over and over again with the edge of my knife until they made a nice paste.  I added some olive oil, fresh thyme and Kosher Salt and Fresh cracked Black Pepper.  I smeared this yummy concoction all over the beef and placed it in my cast iron fry pan and into the oven.  It was very flavorful and had a wonderful crust it was cooked to medium rare perfection. My new leave in timer worked perfectly!

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I wish you all a very Happy Holiday Season!