Roasted Garlic & Herb Smothered Chicken

I thought up this recipe in what’s probably the most ‘me’ way possible:

I was lying awake one night in bed, staring at my ceiling and trying to decide what I was going to cook for dinner that weekend. I had plenty of old options that I’ve made before and would’ve worked, but I wanted to do something new and different. I didn’t feel like being very finicky or working with a lot of ingredients. I just wanted a simple, but hearty and comforting dish.

There are certain ingredients that I know from experience of both taste and cooking can make chicken shine better than others.

Herbs and garlic are right at the top of that list.

By the time I made up my mind about using those ingredients, I still didn’t have an exact play by play for the dish, but I figured that as long as those ingredients remained the main flavor profile, it would be almost impossible to screw up so that it would be inedible.

The recipe title really says it all here, you guys. I brown the chicken first to give it good flavor, then I braise it in a broth/gravy that I made from a base of roasted garlic paste and herbs of thyme, parsley, rosemary and bay leaf.

It turned out exactly how I wanted it to. The flavors here created from the roasted garlic and herbs are just outstanding. It tastes clean and comforting without being heavy and braising the chicken makes it easy to pull into shredded pieces that as you can see, are perfect for sliders (which is another way that I served them).

This was a great experiment and well worth sharing here on the blog.

Roasted Garlic & Herb Smothered Chicken

Recipe by Jess@CookingisMySport

Ingredients

  • 6 lbs. boneless, skinless chicken breast, cut into medium sized (about 2 inches) cubes
  • 2 large sweet onions
  • 3 whole garlic heads
  • 2 cups flour
  • 2 1/2 tablespoons of your favorite multi-purpose seasoning (I used Trader Joe’s 21 Seasoning Saute)
  • 1 1/2 teaspoon black pepper
  • 1 1/2 cups (1 full bunch) of fresh parsley
  • 3 sprigs of thyme
  • 2 sprigs of rosemary
  • 2 bay leaves
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 80 oz. chicken broth*

Directions

For Roasted Garlic:

Preheat oven to 350° F.  Peel the loose skin away from the garlic and cut the tops off of the heads, but make sure the cloves stay attached to each other. Place them on a long strip of aluminum foil. Drizzle them with the oil and sprinkle evenly with salt & pepper.

Draw up the ends of the foil and tightly seal it into a package. Place the foil package in a shallow dish. Roast in the oven for about 50 minutes. Allow to cool completely, then remove the roasted garlic to a small bowl by pressing the cloves out of the remaining skins and into a small bowl with your fingers (they should come out easily).

Set the garlic aside for now.

For Chicken:

Divide the cubed chicken into two 1 gallon sized plastic bags.

In a medium size bowl combine 2 cups of the flour with the multi purpose seasoning and stir together with a fork.

Evenly divide the flour mixture between the two ziploc bags. Seal tightly, then toss to coat thoroughly, so that there is an even layer over meat.

Coat the bottom of a large non-stick stockpot or Dutch Oven with a few tablespoons of canola, vegetable or olive oil. Brown the floured meat over high heat on the stovetop. Don’t worry about it cooking all the way through, just cook long enough to give it some color. When it’s browned, temporarily move the meat to a sheet pan. Don’t overcrowd the pot, you’ll have to repeat/do this in about 2-3 batches to get through all of the meat.

When you’re finished browning the meat, add a little bit more oil to the pot, then add the onions. Cook over medium heat until they’re softened and translucent, 5-10 minutes. Remove the onions from the pot and place them with the browned chicken.

Mash the roasted garlic with a fork until it is in a smooth paste.

Pour the chicken broth into the pot with the garlic paste, the herbs, the bay leaves, the honey and the soy sauce. Use a wire whisk to stir, bring to a boil, then reduce to a simmer. Allow to cook for about 10 minutes, tasting and adjusting for seasoning (but also keep in mind, it’s going to develop even more flavor in the oven, so it’s okay if it doesn’t taste perfect just yet)

Spray two 11 x 13 baking dishes with cooking spray and place the browned chicken and onions in the dishes. When the garlic-herb broth is at your taste level, ladle it over the chicken so that is is at least half-submerged. (You’ll have extra broth leftover, this is fine) Cover the baking dishes tightly with foil.

Braise in the oven for 50-60 minutes, until the chicken can be easily pulled apart with a fork.

Sharing at Fiesta Friday #394, co-hosted this week by the lovely Jhuls @ The Not So Creative Cook.

Browned Butter Chicken Salad

I can just hear what some of you may be thinking:

Good grief, she’s at it agaiiiiiin!

Yeah. I know. More browned butter. I still just can’t quit using it.

But in my defense, today I finally found a way to put it to a rather healthy use.

I mean, as healthy as things can be considering the fact that we’re talking about butter here.

But in all seriousness, I am still excited about this recipe; first because it’s not only another tasty use of one of my favorite ingredients, but also because it’s a savory application of it, which I’ve mentioned before was something that I’ve really really wanted to experiment with.

About once every month or so, my taste buds experience a strange phase where they don’t want anything that’s ‘cooked.’ I mean, nothing. The only foods that I’ll be in the mood for during those particular phases is cold cut sandwiches and salads.

Weird, I know.

But when those times come around, I do honor my cravings and stick to the cold cuts and salads for dinner for several days. This past time, I decided to deviate from my norm of turkey sandwiches and/or using shredded rotisserie chicken that I just chop up and toss in salad, try to test out a recipe I’d had my eye on for several months or so.

Vinaigrettes are my favorite, and actually the only type of dressing that I’ll eat. They have that perfect balance of acidity, sweetness and savory that amplifies the flavors of salad veggies without making them ‘eat heavy’ if you know what I mean. The ingredients for today’s recipe are inspired by a similar chicken salad dish I did a few years ago where I made a roasted garlic vinaigrette to dress the salad in. The primary difference between then and now is that rather than roasted garlic, browned butter is now the star of this show.

You may be skeptical of this at first, especially because I’ve only ever shared browned butter as an ingredient for desserts. But let me tell you, this really works. Browned butter has a golden, nutty flavor to it and I was surprised at just how well that nuttiness played against the sharp acidity of the vinegar and lemon juice in the salad dressing.

This was light, refreshing and delicious. I recommend eating it as a sandwich on a sturdy, crusty bun…like these from last week.

Wear a mask. Social distance. Get the vaccine when it’s your turn. Be kind.

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Browned Butter Chicken Salad

Dressing Recipe Adapted from MyRecipes.com

Ingredients

For Dressing

  • ½ cup unsalted butter (1 stick)
  • 1 sprig of sage (about 4 leaves), finely chopped
  • ½ shallot, finely chopped
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice (about 1/2 a lemon)

For Salad

  • 2 rotisserie chickens, deboned (It should yield about 4-5 cups of shredded, and/or chopped chicken)
  • 1 red onion
  • .75 oz (21 grams) fresh mint, chopped
  • 2 oz fresh parsley, finely chopped
  • 4 roasted red peppers, chopped

Directions

For Dressing: Melt the butter over medium heat in a 2 quart saucepan. Let it cook and watch it closely until 3-5 minutes until the butter begins to foam, forms a golden brown color and browned bits form on the bottom. (It will have a sweet, nutty smell).

The moment you see the right color, remove the pan from heat and add your chopped sage and shallot. Sizzle and swirl in the hot pan for about a minute, then transfer to a heatproof bowl.  Add salt, pepper, red wine vinegar, balsamic and lemon juice, and whisk together until vinaigrette looks glossy and smooth. Taste and add salt to your preferences, then allow to cool.

Meanwhile, combine the chicken, onion, red peppers, onion, mint and parsley together in a large bowl. Slowly drizzle in about half of the dressing and stir thoroughly to combine. Taste it—if it’s to your satisfaction, you can leave off the rest of the dressing and save it for later, or you can add and stir it into the rest of the salad mixture.

Cover the chicken salad and refrigerate for at least a few hours, but preferably overnight to allow flavors to meld.

Serve salad on crusty, sturdy sandwich rolls, like these 🙂

Linking to Fiesta Friday #376, co-hosted this week by Jhuls @ The Not So Creative Cook.

Cornmeal Sage Chicken Biscuit

As much as I love it, I actually don’t fry chicken at home very often.

For one, it’s time consuming, especially if you’re like me and you prefer to put your chicken in a marinade beforehand to make sure it’s juicy and flavorful. It can get messy, even when you set up separate stations for flour, buttermilk, the rack for the raw chicken, then the rack for the cooked chicken–and don’t even get me started on the clean up.

But even with all the finicky details, whenever I do decide to make fried chicken, I’m never disappointed. It’s a project, but the end result is always oh so worth it.

Y’all, I’ve been so excited to share today’s recipe. It was not only worth the time and effort, it exceeded all of my expectations as far as taste. If you saw last week’s post you’ll know I said it was actually a two parter, with the biscuits being Part I. When I originally made them, I paired them with the fried chicken of today’s recipe to make one of my favorite foods of all time: the chicken biscuit.

The chicken biscuit dish is exactly what it sounds like: a piece of fried chicken sandwiched between a biscuit that’s been cut in half. It sounds simple–perhaps even too simple–but those of us who love them that it’s anything but.

Fried chicken and biscuits as individual components themselves require a certain amount of know-how to execute. A biscuit for chicken biscuit needs to rise high enough to be able to stand up to the bulk of the chicken itself, and it doesn’t hurt for it to have enough of it’s own flavor so that it’s not just bland bread. Apart from being seasoned properly, the fried chicken should also have a thick, crunchy crust to contrast with the soft texture of the biscuit.

But when you get both components right and put them together, it’s a truly beautiful and delicious thing.

This was my first time frying chicken with cornmeal in the batter and I have to say, I was surprised at how much I enjoyed it. The texture, and even the flavor it gave to the crust was amazing. And as I said last week, the combination of sage and cornmeal in the biscuit dough gave it enough of its own flavor so as it’s not just a ‘container’ to hold the chicken. It more than held its own. This really was one of the best things I’ve cooked in a long time, and I highly recommend you give it a shot.

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Cornmeal Sage Chicken Biscuit

Recipe Adapted from A Previous Recipe on Cooking is My Sport, and Country Living

Ingredients

For Biscuits:

  • 5 cups all purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons salt
  • 2 tablespoons baking powder
  • 2 teaspoons ground sage
  • 1 tablespoon of your favorite savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
  • 1/2 cup white sugar
  • 12 tablespoons unsalted butter, (1 1/2 sticks) frozen
  • 1 cup sour cream
  • 1 1/2-2 cups buttermilk, plus more if necessary

For Chicken:

  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 tsp. baking powder
  • 2 tsp. cayenne pepper, optional
  • 2 heaping teaspoons of your favorite seasoning blend; I used Trader Joe’s 21 Seasoning Salute
  • salt and pepper
  • 2 c. Buttermilk
  • 5-7 chicken cutlets (about 1 lb.) halved crosswise
  • 7 c. vegetable oil
  • 1/4 c. hot sauce (like Frank’s Red Hot)
  • 3 tbsp. Honey

For Biscuits

In a large bowl combine the flour, cornmeal, salt, baking powder, sugar, sage and the seasoning mix. Stir together with a fork.

 Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir with a fork.

Make a well in the center of the dry ingredients. Pour in the sour cream. Use a fork to ‘cut’ it into the dry ingredients until it forms thick clumps. Make another hole in the middle of the dry ingredients, and pour the buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk, just until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process 4-5 more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a biscuit cutter, or a knife to cut the dough into rounds about 2″ each. You can recut the leftover dough into new biscuits, just try not to handle it too much.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Place the tray into the freezer about 15 minutes.

Spray the tops with cooking spray. Bake until golden brown, 15 to 20 minutes, covering them with foil if they brown too quickly.

For Chicken:

Line a baking sheet with wax paper, foil, or plastic wrap on the bottom, then place a wire rack on top.

Whisk together flour, cornmeal, baking powder, cayenne, salt, and black pepper in a bowl. Pour buttermilk into a separate bowl. Working with one piece at a time, toss chicken in flour mixture, dip in buttermilk, then toss again in flour mixture. Transfer to the wire rack to allow batter to set, about 2-3 minutes.

Repeat dipping process one more time. Then, working in batches of no more than 3 pieces at a time, fry the chicken in the oil. Turn it occasionally and monitor the temperature of the oil (a instant read thermometer works GREAT for this) as you work until it is golden brown on both sides, about 3-5 minutes per side. (It may look a little pale, but it browns more when you take it out, so don’t worry) When finished remove chicken to another sheet pan lined with paper towels and a wire rack to drain.

To assemble sandwich: Whisk together hot sauce and honey in a bowl. Split a biscuit in half, drizzle chicken with spicy honey, then assemble sandwich with pickles.

Sharing this recipe at Fiesta Friday #366.

Chicken Taco Stew

I think that I’ve mentioned this before on here, but because it’s relevant to this post/recipe I’ll say it again: I don’t like soup.

I never really have, even as a child. I didn’t really know why back then. Now that I’m older and have embraced my love of my food, I have a very clear awareness of what I like, what I don’t like, and the reasons why. My reasons for disliking soup can be summed up in one word: consistency.

I just don’t like the consistency of soup. When I was a child I can remember never really liking Campbells’ soup from a can, but I can also remember holding a particular preference, even a like for Dinty Moore’s stews. Looking back, I can say that the preference came from the consistency of the food.

I never really liked having to ‘slurp’ my food, the way you would have to slurp a broth. In my mind, slurping has just always been for beverages and chewing has always just been for food; the lines between the two just don’t need to be blurred. I like my food to have texture, richness and ‘body’ to it; body is just something that to me, most soups are lacking. They lack heartiness to me. I’m never full after I eat them, and for that reason I don’t cook or eat them very much at all.

What does that have to do with today’s post? Well, in the spirit of full disclosure, the inspiration for the flavors of this recipe came from another recipe that some of you may have heard of: taco soup. I’ve seen it floating around mainly Pinterest and it’s become pretty popular as most iterations of it are low calorie, low fat and great for dieting. The flavors in taco soup are supposed to emulate eating a taco; a food that is safe to say, not low calorie or low fat. I like tacos, for sure; soup? Not so much.

So this is my riff, or rather, my improvement on taco soup: Chicken taco stew.

I can’t speak for how low carb, low fat or low whatever my taco stew is, y’all. That’s really not my ministry. What I CAN tell you, is that it is absolutely delicious.

I make the base of my stews to be rather thick and hearty. Again, it’s all about the consistency for me. In my mind, the perfect ‘broth’ of a stew can form a coating on the back of a spoon. The thicker and richer the base, the more I can appreciate the flavors of the food itself.

Don’t be intimidated by the number of ingredients here. It’s mostly seasoning, and the actual process of putting everything together is very straightforward and easy to follow. Combined with the heartiness of the base, the chicken and the beans, this is comfort food to the nth degree. It really is like eating a bowl of tacos that wrap you and your stomach up in a warm hug.

Wear a mask. Social distance. Stay safe.

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Chicken Taco Stew

Recipe from Jess@CookingisMySport

Ingredients

  • 5-6lbs. boneless skinless chicken breast, cubed into 1 inch pieces
  • 2 1/2 cups flour, divided
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon cinnamon
  • 1 large or 2 mediums yellow sweet onion, sliced thinly
  • (2) 14.5 oz. cans fire roasted diced tomatoes
  • (2) 4 oz. cans diced green chiles
  • (1) 15 oz. can corn
  • (1) 15 oz. can black beans
  • (1) 15 oz. can pinto peans
  • (4) 1 oz. packets of taco or fajita seasoning
  • (1) 1 oz. packet of dried ranch dressing seasoning
  • 2 bay leaves
  • 2 tablespoons honey
  •  64 oz. chicken broth
  • 1 cup water or milk
  • Salt and pepper to taste

Directions

Divide the cubed chicken into two 1 gallon sized plastic bags.

In a medium size bowl combine 2 cups of the flour with the onion powder, garlic powder, smoked paprika, cumin, black pepper, and cinnamon. Stir together with a fork.

Evenly divide the flour mixture between the two ziploc bags. Seal tightly, then toss to coat thoroughly, so that there is an even layer over meat.

Coat the bottom of a large non-stick stockpot or Dutch Oven with a few tablespoons of canola, vegetable or olive oil. Brown the floured meat over high heat on the stovetop. Don’t worry about it cooking all the way through, just cook long enough to give it some color. When it’s browned, temporarily move the meat to a sheet pan. Don’t overcrowd the pot, you’ll have to repeat/do this in about 2-3 batches to get through all of the meat.

When you’re finished browning the meat, add a little bit more oil to the pot, then add the onions. Cook over medium heat until they’re softened and translucent, 5-10 minutes. Remove the onions from the pot and place them with the browned chicken.

Pour the remaining 1/2 cup of flour into the pot. Allow it to cook over medium heat until it’s browned and smells toasty, about 3-5 minutes (don’t walk away from it, it can burn easily.)

Once you can smell it begin to toast, pour in the chicken broth, the diced tomatoes, green chiles, taco/fajita seasoning, ranch dressing seasoning, bay leaves, honey, and the water/milk. Use a wire whisk to stir to dissolve the flour clumps quicker.

Bring to a boil, then reduce heat to a simmer. Salt and pepper to taste. Depending upon your taste preferences you may need to add a little more cumin, or onion powder too.  Allow it to cook for about 10 minutes, until it begins to thicken and the flavors begin to meld together.

Taste and adjust for seasoning, then add the chicken and onions back to the pot.

Reduce heat to medium-low and simmer stew, uncovered for about 45 minutes, until the chicken is fork tender.

Add the beans and the corn to the stew, stir with a large spoon and allow to cook for an additional 15 minutes.

Serve with chips, salsa, sour cream, cilantro or melted cheese on top.

Linking this post to Fiesta Friday #355, co-hosted this week by the lovely Jhuls@The Not So Creative Cook.

Coconut Beef Curry with Garlic Naan

Today’s recipe is about taking a shortcut, but also going the extra mile.

That sounds like an oxymoron, doesn’t it?

It’s also become my cooking lifestyle.

Once you start cooking and baking things from scratch, it can be hard to go back to taking certain shortcuts. When I was a kid, I loved eating canned stews–nowadays if I want stew, then I’m going to just make one myself that will have five times the flavor and ten times less sodium. I literally cannot eat box mix cake anymore. Break and bake cookies are a HARD pass. I admit that the biscuit dough you can buy in a can aren’t awful ….but mine are still better.

On the other hand–sometimes, I’m not above taking a shortcut in the kitchen. For example, (in full disclosure) making rice is a stumbling block of mine. I just cannot get it right. Minute Rice is my remedy for that. Whenever I get a craving for sweet potato waffle fries, do you think I’m above going to the frozen foods section and picking up that bag? Tuh. Sometimes the shortcut is just the way to go.

A traditional curry recipe will likely have up to ten or fifteen different spices in it that are also usually freshly ground. It’s then cooked and stewed for HOURS. I’ve seen some that take all day long. On the day that I made this dish, I didn’t have all day long. I also didn’t have ten to fifteen spices that I ground up from scratch. I took a shortcut.

Instead of 10 to 15 spices, I used jarred, pre-ground curry powder. Quite a lot of it, since we’re trying to make up for the loss of flavor from the fresh spices. Mine also won’t take you all day long to cook–a slow braise in the oven for bout 90 minutes to two hours is all you should need. That’s the shortcut.

Now for the extra mile.

There are a lot of stores and delis that sell pre-made naan bread. I’m not above buying Trader Joe’s brand myself. But the truth is, I’ve never had naan bread that I enjoyed as much as when I made it myself, from scratch. I just haven’t. So far as bread baking goes, the difficulty is on the lower end of the ladder. Because it is so easy, if you have the time and the inclination I STRONGLY recommend you go the extra mile and make these naans. You’ll taste the difference.

I’ve got to say, the shortened cook time and curry powder did nothing to skimp on the flavor or tenderness of the beef. Having the freshly baked, fluffy naan bread to dip into the sauce was the perfect accompaniment. I may or may not have *completely* cleaned the plate.

This meal is worth both the effort and the shortcut–so take both.

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Coconut Beef Curry with Garlic Naan

Recipe Adapted from Epicurious and Cook with Manali

Ingredients

For Beef Curry:

  • 2 lbs beef chuck, chuck roast or tri-tip, cut into large chunks
  • Low sodium soy sauce
  • pepper
  • garlic powder
  • onion powder
  • 1 large yellow sweet onion, thickly sliced
  • 6 garlic cloves, finely minced
  • 3 tablespoons of finely minced fresh ginger
  • 1/4 cup curry powder (preferably Indian)
  • 3 bay leaves
  • 2 (13.5 ounce) cans coconut milk
  • 32 oz low sodium chicken broth (like TJ’s)
  • Rice, for serving

For Naan:

  • 450 grams (About 4 cups) all purpose flour
  • 1 teaspoon salt
  • 1 cup lukewarm water
  • 1 tablespoons sugar
  • 2 1/4 teaspoons active dry yeast
  • 4 tablespoons of vegetable oil, plus more if needed for kneading
  • 2 large garlic cloves (grated or extremely finely minced)

For Garlic Butter to Brush Over Naan:

  • 3 tablespoons unsalted butter (or ghee)
  • 2 teaspoons minced garlic

Directions

For Beef Curry:

Preheat oven to 350 degrees Fahrenheit.

Place the beef chunks on a sheet pan. Sprinkle both sides of the beef with a thin coating of soy sauce and use your hands to rub it into the surface. Sprinkle an even coating of pepper, garlic powder, and onion powder on top of the meat on both side.

Melt a few tablespoons of canola oil, or ghee in the bottom of a Dutch oven or other heavy pot over high heat. Sear the beef on both sides until deeply browned all over, 8–10 minutes. Transfer to a plate.

Deglaze the pan with a little bit of the chicken broth if need be, then add the sliced onion. Cook until softened and translucent, about 5-8 minutes. Add the garlic and ginger cook just until fragrant. Add the curry powder and stir it together until it begins to stick to the pot, about 3 minutes.

Add the bay leaves, coconut milk and about 2 1/2 cups of the chicken broth. Bring to a boil, then lower to a simmer.

In a small bowl dissolve about 3 heaping tablespoons of all purpose flour in 1 cup of the chicken broth, stirring with a fork until smooth. Add it to the pot.

Season the sauce with additional pepper, onion powder, garlic powder and curry powder to taste. Allow it to cook for about 5-10 more minutes, until it reaches the consistency you like.

Add the beef back to the pot. Cover tightly with a lid or aluminum foil and place in the oven for 1 1/2-2 hours, until the beef is fork tender. Serve curry spooned over white or brown rice.

For Naan:

Place the warm water in the bowl of a standing mixer or another large bowl. Sprinkle the yeast on top of the water. Sprinkle one tablespoon of the sugar on top of the yeast. Allow it to sit for ten minutes, until proofed and frothy.

Place 3 1/4 cups of the flour in a medium size bowl with the salt and stir together with a fork.

When the yeast is proofed, add the vegetable oil and grated garlic to it and stir together with the dough hook (or a large spoon). Add the flour in about 1 cup increments, just until the dough begins to come together around the hook. (You may not need to use all the flour, this is dependent upon the time of year and your location). Once it has, turn off the mixer and scrape the dough out onto a clean work surface that you’ve sprinkled with flour (like a pastry mat or a smooth countertop). Use your hands to firmly knead the dough until it is smooth and elastic, about 10-12 minutes. You can use additional flour (about 1/4 cup at a time) if it’s still too sticky; I also prefer to rub my hands with canola, olive or vegetable oil before kneading and that helps a lot without having to add more flour.

(The dough is ready when you can stretch one piece of it out very thin, and it’s translucent enough to see through.)

Grease the bottom and sides of the mixing bowl and place the dough inside. Cover with plastic wrap and a damp kitchen towel and allow it to rest in a warm place until doubled in size, 1 1/2 hours.

Turn dough out onto your clean work surface and punch down to deflate air bubbles. Divide it into 8 equal parts. Loosely cover them with plastic wrap and leave on the countertop to rest for about 10-15 minutes.

Melt 3 tablespoons of butter and add minced garlic to it. Set aside for brushing on top of the naans later.

Oil your hands and a rolling pin to gently stretch and roll the dough balls out into oval shapes (they don’t have to be completely flat like tortillas, these are meant to be a tad thick).

Heat an iron skillet over medium heat. (Cast iron is best, but not completely necessary) Lightly coat with ghee (or butter).

Cook until lightly blistered, puffed, and cooked through, about 2 minutes per side. Immediately brush with garlic butter when you remove from the skillet.

Keep naans on a rack in the microwave or the oven to stay warm while you cook the rest.

Sharing at this week’s Fiesta Friday #281.

Chimichurri Meatballs

As the Spring winds down and we get geared up for summer, I start getting craving for certain flavors that I associate with summer. The flavor of fresh herbs reminds me of summer.

A few months back, I made chimichurri for the first time. I absolutely loved it.

It’s bright. It’s fresh. It’s sharp. It’s one of those condiments that I just want to put on everything.

So y’all know me: I’m definitely going to try.

My first chimichurri had a basil base. This one has a parsley and cilantro one. I know some people have a real hate-hate relationship with cilantro, so I actually think that you can use whichever combination of those herbs that you want and it’ll still turn out fine. But I do have to insist on the herbs being fresh, especially since they’re going in both the chimichurri and the meat itself.

One of the things I like most about this is how easy it is to put together. I even feel fairly confident about putting it in the “You Can’t Mess This Up. No, Seriously” categories on the blog. If that and the yummy pictures doesn’t give you enough incentive to try this out, I don’t know what will.

The base for the chimichurri actually doubles as as a seasoning for the meatballs themselves, which  means that you’re going to get double the chimichurri flavor in one bite. The herbs get blitzed together with some garlic in a blender, then half gets set aside, while half goes into the ground meat. (I’ve made this with both beef and turkey and it’s turned out great either way, so don’t worry about swapping out one for the other if you’re not a red meat person).

I prefer to bake my meatballs in the oven for a more even cook. To minimize the mess, I usually line a sheet pan with aluminum foil, then place a baking rack on top of that, sprayed with PAM. It makes for a pretty easy clean up. However, these can be cooked in a skillet. They probably won’t be as round by the end, but that definitely won’t affect the taste.

I actually made a double batch of the chimichurri sauce to have on the side with these. It’s just that good. The bright, fresh and zesty flavors lend themselves so well to the seasoning of the meat, and when it’s added as a condiment I wanted to have a bit of it with every bite. It tasted like summer and I couldn’t wait to share it here. Enjoy.

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Chimichurri Meatballs

Recipe Adapted from Food Network Magazine

Ingredients

  • 2 cups fresh parsley
  • 2 cups fresh cilantro
  • 4 garlic cloves, finely minced
  • 1 pound ground beef (or turkey)
  • 1/4 cup breadcrumbs (preferably fresh)
  • 1/4 cup milk
  • 1 egg, beaten
  • salt and pepper
  • onion powder
  • 1/3 cup olive or vegetable oil
  • 3 tablespoons balsamic vinegar

 

Directions

Preheat the oven to 400 degrees Fahrenheit.

Puree the parsley and cilantro with the garlic cloves in a blender.

In a large bowl, combine half of the garlic-herb mix with the ground beef. Season generously with salt, pepper, and onion powder. Add the beaten egg. Add the breadcrumbs. (Try to stir with your hands as quickly as possible, the more you stir, the tougher the meatballs can be)

Shape into meatballs (about 2 tablespoonfuls each). Place 1 1/2 inches apart on a lightly greased rack on an aluminum foil-lined jelly-roll pan.  Bake 15 to 20 minutes, until browned.

Pulse the remaining herb mix in a blender with the olive or vegetable oil and vinegar. Season with salt and pepper to taste, then serve with the meatballs.

Sharing at Fiesta Friday #276, co-hosted this week by Diann @ Of Goats & Greens.

Halal Style Chicken and Rice

My older sister lived in NYC for two years while she was getting her Masters. I remember that while she was there she told me about the halal carts that she bought food from in the street. She raved about the Halal Chicken, and was so positive that I would rave about it too, if I were there to try it.

Unfortunately, I still haven’t made it out to New York to try street Halal Chicken. But today’s post, I think, is a decent substitute to tide me over until I do–because that day is coming. I’m sure of it.

When food in general is called ‘halal’, it refers to food that is processed or prepared in a certain way as to be permissible under Islamic dietary laws. Halal meat is supposed to be slaughtered and cleaned in a specific way. When you refer to Halal chicken in another context, such as street food, most people (especially in the US) are going to think of it as a chicken and rice dish with primarily Mediterranean flavors.

My take on Halal Chicken starts with a yogurt marinade. I learned a few years ago when I made Chicken Shawarma that marinading chicken in yogurt is an excellent way to keep it from drying out while cooking. I wouldn’t leave the chicken in it overnight though, as the marinade does have lemon juice. Sometimes if chicken sits too long in an acidic marinade, the acid in the lemon could begin to break down the proteins in the meat, and it will end up cooking mushy. A few hours is all this one needs.

I used my electric griddle to cook the chicken, but if it’s a bit warmer where you are and you’ve got one, I think that grilling it would give even better flavor. If you’ve got neither one of those, a cast iron or regular skillet will work fine as well. When the chicken seared on my griddle, I found that the residual yogurt created a blackened crust on the outside of it that is often associated with halal chicken. It smelled soooo good while it was cooking.

The rice and white sauce come together easily and quickly. The turmeric and cumin are a must to give the rice that warm, smoky taste. I also cook mine in chicken broth to give added flavor. I’m so proud that when my sister tried this, she announced that it tasted JUST like the halal chicken she used to buy on the streets of New York. High praise indeed. If you’re like me and have never been to NYC and still want to find out what the fuss is about the halal chicken, maybe you’d like to try this out. I don’t think you’ll be disappointed.

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Halal Style Chicken and Rice

Recipe Adapted from Serious Eats

Ingredients

For the Chicken:

  • 3 tablespoons lemon juice
  • 1/4 cup chopped fresh oregano
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon ground coriander
  • 1 tablespoon ground sumac
  • salt and pepper
  • 4-6 garlic cloves, roughly chopped
  • 3/4 cup olive oil
  • 1 1/2 cups whole fat plain yogurt
  • 2 1/2-3 pounds boneless skinless chicken breast

For the Rice:

  • 2 tablespoons unsalted butter
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • 1 1/2 cups long grain Basmati rice
  • 2 1/2 cups chicken broth
  • salt and pepper

For White Sauce:

  • 1 cup of whole fat, plain yogurt
  • 1 tablespoon sugar
  • 2 tablespoons white vinegar
  • 1/4 cup finely chopped parsley
  • 1 teaspoon of garlic powder
  • 1 teaspoon onion powder
  • salt and pepper

Directions

Place the chicken breast in gallon size resealable plastic bags, or in one large container.

Combine the lemon juice, herbs, spices, garlic, olive oil and yogurt together in a blender. Taste and adjust for seasoning, then pour over the chicken breast.

Turn the sealed bags over a few times to make sure marinade throughly covers chicken. Refrigerate for at least one hour and up to four hours.

Preheat oven to 350 degrees. Heat a few tablespoons of oil over medium high heat in a skillet, or you can use a griddle, like I did.

Cook chicken until browned on its sides, about 4 minutes per side. If need be, you can finish it in the oven; place a wire rack over a foil lined sheet pan and bake chicken for about an additional 5-10 minutes. (The inner temp should read about 165 degrees Fahrenheit)

Keep chicken loosely covered with foil while you make the rice.

Melt the butter in the bottom of a medium size pot. Add the turmeric and cumin and cook until fragrant but not quite browned, about 1 minute.

Add the rice and stir. Add the chicken broth. Season with salt and pepper.

Bring the heat the high and allow to come to a boil. Cover, reduce heat to a simmer and cook for 15 minutes without disturbing.

Remove from the heat and allow to sit for an additional 15 minutes until the liquid is absorbed and the rice is tender.

For the sauce: combine all of the ingredients together and taste and adjust for seasoning.

Serve with pita bread, lettuce and tomatoes and hummus.

Sharing at Fiesta Friday #266, co-hosted this week by Laurena @ Life Diet Health and Jhuls @ The Not So Creative Cook.

Chicken Lo Mein

There are usually only three things that I’ll want when ordering Chinese takeout. These three things are also the standard by which I judge whether or not the place has good food or not. I figure that they’re deceptively simple; not hard to do per se, but also so simple that they’re easy to mess up. When they’re done badly, they’re awful. When they’re done well, they’re fantastic.

Sesame chicken.

Lo mein.

Egg rolls.

Together they’re the perfect trifecta of takeout. The only thing better than finding a great place that makes it, is being able to make it yourself at home. (Not to mention, it’s cheaper.)

I’ve been making my own egg rolls and lo mein for several years now. I posted the recipe for the egg rolls here shortly after first starting Cooking is My Sport, but I waited to post my recipe for lo mein. I wanted to wait and see if I could improve it while also keeping it pretty simple, with ingredients that could be found in most general grocery stores.

This is a great weeknight meal to make. Once you get all of the ingredients together and prepped, the dish comes together pretty quickly. I used cabbage and carrots with the noodles and chicken, but if there is any other vegetable that you prefer to have instead, feel free to use it. Stir fries are very flexible recipes and this one is no exception. The sauce for the noodles is sweet from hoisin, salty from the soy sauce and tangy from the rice wine vinegar. It’s delicious, and I’ve found myself using it for more than just a stir-fry sauce. I’ve used it as a dipping sauce for egg rolls, spread it on sandwiches–it’s that good.

Now I just have to get around to making my own Sesame Chicken. TBC.

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Chicken Lo Mein

Recipe from Jess@CookingisMySport

Ingredients

  • 2-3 lbs boneless, skinless chicken breasts, cut into strips
  • onion powder
  • ground ginger
  • black pepper
  • 1/4 cup soy sauce
  • 2 tbsp. rice wine vinegar

For Stir Fry

  • 1 cup hoisin sauce
  • 1/2 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 1/2 teaspoons sesame oil
  • 20 oz. shredded cabbage
  • 10 oz. shredded carrots
  • About 15 oz of your choice of Asian style noodles (I prefer wide and flat ones, like Guan Miao Sliced Noodles)
  • 1 bunch of fresh mint, chopped
  • 2-3 stalks of green onion, chopped
  • peanuts and sesame seeds (optional)

Directions

Arrange chicken in one layer in a sheet pan. In a small cup, stir together 1/4 cup of soy sauce and 2 tablespoons of rice wine vinegar.

Sprinkle an even coating of onion powder, ground ginger and black pepper on both sides. Pour the soy sauce-vinegar marinade over the chicken, stirring it a few times to make sure it’s evenly coated. Allow to sit for about 10-15 minutes.

Meanwhile, in a glass measuring cup combine the 1 cup of hoisin sauce, 1/2 cup of soy sauce, 2 tablespoons of rice wine vinegar and sesame oil and whisk together with a fork. Set aside.

Heat a few tablespoons of oil in a wok or other large skillet over high heat. Add the chicken to the wok and cook on both sides until it’s cooked through. (You may have to do this in batches).When the chicken is done, remove it to a separate platter and keep loosely covered.

When chicken has finished cooking, heat some more oil into the wok. When it’s nice and hot, add the carrots and cabbage to the wot and allow to cook until softened, about 3-5 minutes. Remove from the skillet to another platter, and wipe the skillet clean.

Meanwhile, cook your noodles according to the package directions and drain when they’re finished. Keep the heat on the stove up on high and add 1 more tablespoon of oil to it. Add everything back to the wok/skillet: chicken, vegetables and noodles, and stir together. Pour the stir fry sauce from the glass measuring cup over the lo mein and stir quickly so that it’s evenly mixed. (You may not need to use it all; it all depends on how ‘saucy’ you want the lo mein to be. Use your own discretion.) Allow to cook for 1-2 more minutes–this is just to make the sauce coat the noodles.

Remove from the heat and add the fresh mint and green onion to the lo mein. Sprinkle with the peanuts and sesame seeds.

Sharing at this week’s Fiesta Friday #259, co-hosted this week by Ai @ Ai Made It For You and Jhuls @ The Not So Creative Cook.

Three French ‘Hen’ Pies

I just realized that in the five years I’ve been doing this series, I’ve never addressed just how silly the song the 12 Days of Christmas really is.

I guess now’s a good time as any for me to do so: The 12 Days of Christmas is silly.

12 Days of gifts sounds great in theory. But when you actually stop and think about the so called ‘gifts’ that somebody’s true love picked out…meh.

I mean, five gold rings are fine I guess, but…what exactly am I supposed to do with seven swans ‘a-swimming’ or four calling birds?

A twelve person drumline may be cute, but…does that partridge happen to be sitting in a pear money tree? Cause if not…keep it.

Come to think of it, most of the gifts given during the 12 Days of Christmas were birds. And since I am a cook, and we are all just here for the food anyway, let’s just think of it as a bunch of poultry. I’ve got no use for a bunch of live birds. But dead, butchered poultry? That’s something I can definitely use.

So let’s pretend that on the third day of Christmas, your true love didn’t send you three French hens. Instead, they sent you three (or more) of these pies. (Hen is, after all, chicken so it’s not too big of a leap.)

I like to try to throw a savory recipe into the baking series, just to mix things up. Last year was this tourtiere pie. I wanted to do it again, and from very early on, I had what I thought was a pretty good idea of a place to start. A few years back I did a post where I made a chicken pot pie filling that I paired with biscuits. For these pies, I took that chicken pot pie filling and stuffed it into a delicious, flaky pie crust that I had made before last year for some Jamaican beef patties. (How’s that for recipe recycling?)

There are a lot of corners you can cut in making these to make the process go faster: you absolutely can make the filling for these with either rotisserie chicken or leftover turkey. I did. You absolutely can use a bag of frozen vegetables. I did. You can also make the filling and pie crust ahead of time, leave it in the fridge overnight, then come back the next day, assemble and bake so that the actual dinner prep takes less than an hour. I did.

It’s the 3rd Day of Christmas, so why not swap out 3 French Hens for these French Chicken–I mean HEN Pies?

DAY 1: VANILLA RED PINWHEELS

DAY 2: CHRISTMAS ELF BITES

DAY 3: THREE FRENCH HEN PIES

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Three French 'Hen' Pies

Recipe Adapted from Ina Garten

Ingredients

For Pie Crust

  • 3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (1 stick) unsalted butter, frozen
  • 1/2 cup butter flavored vegetable shortening, frozen
  • 3/4 cup, plus 1 tablespoon cold water, plus more if needed
  • 1 tablespoon distilled white vinegar
  • 1 large egg, lightly beaten

For Filling

  • 6 tablespoons unsalted butter, divided
  • 1 large sweet onion, diced
  • 1 16 oz. bag of frozen mixed vegetables
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper
  • Onion Powder
  • 1/2 cup all-purpose flour
  • 4 cups chicken stock
  • 1 bay leaf
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 1/4 cup heavy cream
  • 1/2 tbsp-1 tbsp. honey mustard (depending on taste preference)
  • 4 cups chopped, cooked chicken (from 1 large rotisserie chicken) OR leftover turkey
  • 1 tablespoon cornstarch (if needed)

For Assembly

  • 1 large egg, beaten with 2 tablespoons of water

Directions

For Pie Crust: In a large bowl, mix together the flour, salt and pepper with a fork. Use the large holes on a box grater to grate butter directly into dry ingredients. Slice the shortening into small chunks and sprinkle into the flour. Mix together with a fork or a rubber spatula. (Mixture should resemble coarse bread crumbs, with chunks of butter/shortening throughout) Make a well in the center of the bowl and pour in the water, beaten egg and vinegar. Mix together until just combined, then turn out onto a cutting board or pastry mat dusted with flour. Working quickly, pat and press with your hands until you have a mass of dough that holds together. Shape into a disc, wrap in plastic wrap and refrigerate for at LEAST one hour, but preferably overnight.

In a large pot, heat 2 tablespoons of butter over medium heat. Add the onions and sweat until the onions are translucent, 5 to 6 minutes. Add the bag of frozen veggies, cook for further 5-6 minutes. Add the garlic and sauté until fragrant, 1 minute more. Remove the vegetables and garlic from the pot.

Heat the remaining 4 tablespoons butter over medium heat. Once melted, whisk in the flour. Cook until the mixture is just starting to turn golden brown, 2 to 3 minutes. Gradually whisk in the chicken broth. Bring the mixture to a simmer. Add the vegetables back to the pot, along with the bay leaf, rosemary, and thyme. Season with salt, black pepper, onion powder and the honey mustard. Simmer for 15 minutes.

Stir in the cream, and chicken and return to a simmer. Simmer for 4 to 5 minutes more. Remove the mixture from the heat.

(If you need to thicken the mixture up, dissolve the cornstarch in about 1/2 cup of cold water with a fork, then stir this into the chicken mixture, allowing it to cook uncovered for about 5 minutes more until it reaches the desired consistency)

Refrigerate the filling overnight to allow the flavors to develop.

Preheat oven to 375°. Remove the dough from the fridge and divide into quarters. Keep the other 3 in the fridge while you work with one. Sprinkle a clean surface with flour. Roll dough out with floured rolling pin to about 1/8 inch thick. Cut into 4-5 inch circles and place two heaping tablespoons of filling on each. (Don’t overfill, it will mess up your finish) Use your fingers to rub the bottom edge with water or egg wash, then pull the top edge over the filling and press down to fuse the two edges together. You may crimp the outer edges afterwards with a fork if you like. Repeat until you’ve used all of the dough, keeping unused rounds AND filled pies in the fridge as you work to keep the dough cold as possible.

Once finished, line a sheet pan with parchment paper or foil, and lightly spray with cooking spray. Place pies on pan. Brush the tops with the beaten egg, then bake on the middle rack until dough is cooked through & golden brown, about 25-30 minutes. Let stand about 5 minutes before serving.

Linking up to this week’s Fiesta Friday #253, co-hosted this week by Liz @ Spades, Spatulas, and Spoons and Mila @ Milkandbun.

Braised Beef and Basil Chimichurri

I would like to send out prayers, thoughts, and good vibes to everyone out here on the West coast that’s being affected by all of these terrible wildfires. We’re not exactly close to where the actual fires are occurring, but the smoke has been traveling down to where we are, and the air quality has suffered terribly from it.

It’s a terrible situation–one that I hope will pass soon, and that the rebuilding efforts for all of those affected can proceed as best as they can.

How do you guys like to eat your steak?

I’ll go first, and be honest: my go to is a medium tri-tip with A1 on the side. Even if the steak is fantastic enough to eat completely on its own, I still like that primo steak sauce. I’ve only had one steak, ever (at an Emeril Lagasse restaurant) where the steak was delicious enough to where I turned down the A1 completely. Y’all can judge me if you want, but that’s just the way I like it.

I mention my general steak preferences because with this recipe, I kinda stepped outside of my comfort zone and tried something that I had never even eaten before, let alone cooked for myself. I braise beef all the time, but chimmichurri was uncharted territory. I knew that it was green and that it was eaten with food like tacos. But I had no idea what it was supposed to taste like, or if I would even like it myself.

Having now made it, I can now report back to all of you that I now know several things about making & eating chimmichurri, namely that I DO like it, very much. I’ve seen several variations with various herbs used here and there, but I decided to keep things simple for my first time. I use a base of fresh basil and oregano–two herbs that I think play really well against each other. I also put in a very generous amount of garlic, because I love it and because I can. But what REALLY brings all the flavors of the chimmichurri together is the balsamic vinegar that gets added at the very end–the acidity cuts through the sharpness of that garlic and makes the freshness of the herbs that much more fresher.

I kept the seasoning on the braised beef really traditional, on purpose. I’m glad that I did that. It’s a perfectly delicious pot of meat all on its own by the time it’s done, but once you add the basil chimmichurri to the savory beef, the beef moves away from being something you’d typically associate with stick to your ribs food for the autumn, and kinda reminded me of something I’d like to eat in the summertime on a porch deck. So I guess it’s kind of a best of both worlds thing.

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Braised Beef & Basil Chimichurri

Recipe Adapted from Epicurious

Ingredients

  • 4-5 lbs of beef sirloin, (you can also use top blade steak, chuck roast or tri tip that you cut into large chunks)
  • A few dashes of low sodium soy sauce
  • 8 garlic cloves, finely minced
  • 1/4 cup whole grain mustard
  • 2 heaping tablespoons of your favorite steak seasoning; I used The Gourmet Collection’s Pepper Steak Spice Blend. You can find it at TJ Maxx/HomeGoods)
  • 1/4 cup brown sugar (light or dark, doesn’t matter)
  • 2 teaspoons black pepper
  • 1 tablespoon fresh oregano leaves, chopped
  • 2 teaspoons smoked paprika
  • 1/2 cup oil (olive, vegetable or canola will all work), plus more for searing
  • 1 large onion
  • 2-3 cups low sodium chicken broth (the meat is going to release more liquid in the oven, this is just to make sure it’s submerged enough to braise)
  • 1 bay leaf
  • Onion powder, Garlic Powder

For Chimichurri Sauce

  • 8 oz fresh basil, chopped
  • 4 oz fresh oregano, chopped
  • 8-10 cloves of garlic, finely minced
  • 1/2 cup (olive, vegetable or canola will all work)
  • salt, pepper to taste
  • 1-2 tablespoons balsamic vinegar

Directions

In a small bowl, combine the soy sauce, garlic, mustard, brown sugar, pepper, oregano leaves, smoked paprika and oil. Stir together until it forms a paste. Set aside

Rub the meat with the steak seasoning on both sides, then place it inside 2 resealable gallon size bags. Evenly divide and pour the seasoning paste over the meat. Reseal the bags, then turn/toss the bags around, massaging the paste into the meat so that it’s evenly seasoned. Refrigerate overnight.

Preheat the oven to 350 degrees Fahrenheit.

Heat a few tablespoons of oil in the bottom of a Dutch oven or other heavy pot, bring it to a high heat, just before it smokes. Sear the meat on both sides until browned (in batches if need be), then remove to a plate.

Saute the onions in the leftover drippings for about 5 minutes until they’re softened/translucent. Add the bay leaf and chicken broth and stir, allowing it to come up to a simmer. Taste and adjust for seasoning (I added plenty of onion powder, garlic powder and pepper).

Place the meat back in the pot, (or you can remove it to a 13 x 9 baking dish) cover tightly with either a lid or foil, then place in the oven. Allow to braise for 1 1/2 to 2 hours, until the meat is tender and can be pulled easily with a fork.

Meanwhile, make the chimichurri sauce: place the basil, oregano and garlic together in a food processor or a blender. Pulse a few times, then blend on high until they’re finely minced/combined. Remove to a medium bowl, then slowly drizzle in the oil, whisking together with a whisk or fork. Add salt & pepper, then 1 tablespoon of the vinegar. Taste it and if desired, add the second tablespoon. Serve on top of the braised beef.

I’m very pleased to be co-hosting this week’s Fiesta Friday # 250 along with Jenny @ Apply To Face Blog.Jhuls @ The Not So Creative Cook and Judi @ cookingwithauntjuju.com. Please join us!