Mexican Fried Chicken and Drop Biscuits

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Let me tell you guys something–something extremely important.

When it comes to food, there are very few things I love more than fried chicken and biscuits. I love the mashed potatoes and collard greens or green beans I’ll often eat alongside them. But honestly for me, the main stars of a meal even consisting of chicken and biscuits, are –without question–going to be the chicken and biscuits.

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The chicken biscuit is something that most people here in the States can get anywhere.

Chik-fil-A are famous for their chicken biscuits drizzled with the red sauce. I’ve been known to slice a Popeye’s biscuit and layer it with chicken I took off the bone of a spicy breast and drizzled with honey to make a sandwich. And KFC has…something. I think. I don’t know. Maybe. (Haven’t been there in *years*).

Maybe you’ve brought home a bucket of chicken from one of the above places, then served them with the refrigerated Grand’s biscuits. Maybe you made the chicken and used the refrigerated biscuits. Or, maybe you’ve done the reverse and made the biscuits, but bought the chicken.

No judgment here. All of the above are cool. I like Popeyes. I like the flaky-style Grand’s biscuits. And to be honest, frying chicken and making biscuits from scratch may be something that scares more than a few folks, and I’m sure there are others who just don’t think that making either from scratch is worth it.

While I don’t judge taking those shortcuts, you guys still know what I’m about to say, right? I mean, cooking IS my sport.

So, it stands to reason that I’m gonna say that making fried chicken from scratch at home, IS worth it. Making biscuits from scratch at home, IS worth it. Scared of making fried chicken from scratch? Even more scared of making biscuits from scratch?

Don’t be. I got you.

Here’s what I love about this recipe: it takes one of my favorite food combinations, and gives it a twist that is not only yummy, but pretty simple to pull off, especially where the biscuits are concerned. The chicken is set overnight in a buttermilk marinade that ensures it will be extra juicy and tender, then tossed in a flour breading that’s mixed in with Mexican seasonings (chili powder, cumin, oregano) and fried until golden brown and crisp.

Now I know in some of my past posts I’ve talked a bit about the technique of making scratch biscuits being key to ensuring that they turn out right. Typically, I will ALWAYS freeze my butter and use a box grater to cut it directly into the flour to ensure that the butter is evenly distributed. Then, I take care to knead the biscuits as little possible to make sure they don’t end up tough.

Maybe all of those above tips seem scary. Maybe you don’t have a box grater and don’t feel like getting one right this second. Maybe the idea of kneading dough AT ALL is a no-go.Guess what? You can STILL get great biscuits. With drop biscuits, there’s no freezing the butter, no grating it in, no kneading. It all comes together in one bowl and the dough is then scooped out with a 1/4 cup measure onto a baking sheet, and baked off just like that. They come out golden brown/craggy on the outside and soft/fluffy on the inside. They’re also near impossible to screw up.

As you guys can see, once I had this finished I took a big piece of the chicken, sliced a biscuit in half, plopped a few pickles on top, then shook some Frank’d Red Hot on, and had myself a pretty sensational chicken biscuit. Why not all of you do the same for yourselves?

(Linking up to Fiesta Friday #163)

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Mexican Fried Chicken and Drop Biscuits

Recipe Adapted from Chow.com and America’s Test Kitchen

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Ingredients

For the Fried Chicken

  • 3 cups buttermilk
  • 1/4 cup kosher salt
  • 6 cloves garlic, smashed
  • 2 teaspoons dried Mexican oregano
  • 1 whole chicken (about 4 pounds), cut into 8 pieces (2 legs, 2 thighs, 2 breast/wing pieces, 2 breast pieces)
  • Canola or peanut oil for deep-frying
  • 1 1/2 cups all-purpose flour
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon baking powder
  • 1/4 cup cornstarch

For Biscuits

  • 2 cups (10 ounces) all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 3/4 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk, chilled
  • 8 tablespoons (1 stick) unsalted butter, melted then slightly cooled, plus 2 tablespoons melted butter for brushing on top of biscuits
  • About 1 tablespoon of your choice of a combination of mixed dried herbs (rosemary, thyme, oregano, sage all work fine)

 

Directions

For the Fried Chicken:

Brine the Chicken: In a large gallon sized re-sealable plastic bag, combine the buttermilk, kosher salt, garlic and Mexican oregano. Add the chicken and refrigerate for a minimum of 4 hours and up to overnight.

In a large heavy pot or Dutch oven, heat at least 2-3 inches of the canola or peanut oil to 325 degrees Fahrenheit. Place a large wire rack over a baking sheet next to the stove. Place another wire rack over a baking sheet and set it aside (this will be for the finished chicken)

Combine the flour, chili powder, cumin, baking powder, and corn starch together in a bowl with a fork. Remove the chicken from the brine, shake off the excess and place in the flour mixture, using the fork to help the dry ingredients adhere to the chicken. Place the chicken on the wire rack baking sheet. (I recommend chilling the chicken like this for about 35 minutes to an hour if you have the time and space in your fridge. But if not, that’s okay.)

When the oil is heated, take the chicken and just before you add each piece into the oil, re-dip each piece in the flour ingredients. Add to the oil, no more than three at a time. (Also bear in mind that you’re going to need to adjust the heat to maintain the temperature of 325 degrees) Using a pair of tongs, fry the chicken until golden brown on both sides and cooked through, about 15 minutes. Using a slotted spoon or a spider, remove the chicken from the oil and place it on the second wire rack baking sheet. Keep it in an oven or a microwave to keep the chicken warm. Repeat this process with the remaining chicken until done.

For the Biscuits:

Adjust an oven rack to the middle position in an oven and preheat it to 475 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper. Whisk together the flour, baking powder, sugar, table salt, baking soda and herbs together in a large bowl. In a medium sized bowl combine the buttermilk and melted butter  together until small clumps form.

Use a rubber spatula to incorporate the wet ingredients into the dry ones, stirring just until the mixture comes together. Place the bowl in the freezer for about 10 minutes. Spray a 1/4 cup measure with nonstick cooking spray, then scoop a level amount of batter out and onto the parchment paper lined baking sheet. Repeat until you’ve scooped out the rest of the batter, spacing them about 1 1/2 inches apart. Freeze the biscuits for about 30 minutes, then bake until tops are golden brown and crisp, 12 to 14 minutes. Brush the tops with the 2 tablespoons melted butter and let cool for about 5 minutes before serving.

 

Gumbo Ya-Ya

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I’ve never been to a Mardi Gras celebration before. I’ve never been to New Orleans before. I think I would like to go to both one day, despite my being an introvert. Mardi Gras just so I can say that I did it. New Orleans, mainly for the food (of course).

And speaking of food, another disclosure: until now, I’ve never even cooked or had real gumbo before. That one, I’ll concede is a bit more serious. I’ve made Jambalaya several times before, but gumbo was something I hadn’t tackled. I wouldn’t even order it in a restaurant if it was on the menu. Why?

Sigh. Well…the word ‘gumbo’ itself derives from the vegetable okra and….I don’t like okra.

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Actually, false. I don’t not like okra. I kinda hate it. A lot.

I know. But it’s true. I just can’t get with that gelatinous inner texture. Triggers my gag reflex. And since just about everyone cooks gumbo with okra, I just steered clear of it. Not because I didn’t think I wouldn’t like the rest of the stew that is the dish itself. I always knew that when made correctly, it was probably delicious. I just didn’t want it with that darn okra inside.

This year though, it finally hit me: if I was so curious about gumbo, why not just make it for myself WITHOUT the okra?

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*taps temple* See? Thinking.

Gumbo purists who believe gumbo isn’t gumbo without okra may want to just stop reading right here and move along. Personally I don’t recommend it, as this stuff I’m peddling today is damn tasty with or without your funky okra, but hey, it’s your world.

In my view, as long as your gumbo has a delicious base of well-seasoned broth and meat, then it’s still a gumbo worth trying. This one has both, mainly because it’s a genuine from scratch process from start to finish. That’s right, Buttercup: not only are we starting out with fresh meat, we’re making our own chicken broth.

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Don’t freak out. It’s not that serious, I swear it’s not. Making chicken broth is simple; you throw a whole bird in a stock pot with some water, herbs and veggies, and as the saying goes, set it and forget it for a while. It’s an extra step, but you’d be surprised the difference it makes, especially in a dish like gumbo where the broth is so essential to its success.

The only other laborious part of making gumbo is the roux: the flour-oil mixture you make that serves as both a slight thickener and a flavor booster. So long as you stay attentive to it, keeping a watchful eye AND a regularly stirring hand, it should turn out fine. After that, you’re pretty much done doing ‘work’. Just dump in your broth, spices and veggies and let that sucka go until the flavors have melded and it tastes like money.

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We’re huge meat lovers ’round here, so I not only had the chicken from the scratch-made broth, but smoked andouille and smoked turkey sausage in my gumbo as well. The flavor that the sausage adds is pretty much everything. Don’t leave at least one type out. As for the rest, I know that gumbo proteins can range from chicken, sausage, shrimp or even crawfish. All of these would be delicious in this; just add the meat towards the end so that it doesn’t overcook in the time it takes for the gumbo flavor to develop in the broth. As for veggies, well…I’m gonna just recommend that you do what works for you. That means if you like okra, throw it in. If you’re like me and you don’t, forget about it. If there’s another veggie that tickles your fancy, I’d say go ahead and throw it in there too. This is for Mardi Gras. Who cares about rules? Laissez les bon temps rouler, eh?

Oh! But please, PLEASE don’t leave out the scoop of rice on top. That part I must insist on.

Linking this up to Fiesta Friday #159, co-hosted this week by Zeba @ Food For The Soul and Jhuls @ The Not So Creative CookY’all be easy.

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Gumbo Ya-Ya

Recipe Adapted from Emeril Lagasse

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Ingredients

  • 1 whole chicken (about 6 pounds; you can use 2 3lb. Chickens if you like)
  • 16 cups water
  • 2 medium-size yellow onions, quartered
  • 2 ribs celery, each cut into 6 pieces
  • 4 bay leaves, divided
  • 1 tablespoon plus 1 1/2 teaspoons seasoning salt
  • 1 1/2 teaspoons cayenne
  • 1 1/2 cups vegetable oil
  • 1 1/2 cups bleached all-purpose flour
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • A few dashes of Worcestershire sauce
  • 2 cups chopped yellow onions
  • 1 cup chopped green bell peppers
  • 1 cup chopped celery
  • 1 tablespoon chopped garlic
  • 1/2 pound andouille or other smoked sausage, finely chopped, plus 1 pound smoked sausage, cut crosswise into 1/4-inch-thick slices
  • 2 tablespoons chopped green onions or scallions (green part only)
  • 2 tablespoons chopped fresh parsley leaves

 

Directions

In a large heavy stockpot, place the chicken, water, the quartered onions, celery ribs, 2 bay leaves, 1 tablespoon of salt and 1 teaspoon of the cayenne pepper together. Bring to a boil, then reduce the heat to a low simmer. Partially cover and allow to cook for about 2 hours, until the chicken is tender.

Remove the chicken from the pot, place on a plate or in a bowl and cover with aluminum foil until cool enough to handle. Strain the broth and allow to cool.

In a large pot or a Dutch oven, pour about 2 tsp vegetable oil and add the onions and bell peppers, cooking until they are softened and slightly translucent. Remove the veggies to a small bowl, and saute the sausage until slightly browned on both sides. Remove the sausage to another small bowl and set aside. Do not drain off the grease from the pot.

In the same pot, combine the vegetable oil and all purpose flour over medium heat. Stir constantly with a wooden spoon to make a roux until the mixture has thickened and is the color of milk chocolate, about 15-20 minutes. (Don’t walk away from it, roux can burn VERY easily.) Add the veggies, garlic, smoked paprika, cumin, coriander, remaining 2 bay leaves, remaining salt and cayenne and the Worcestershire sauce. Pour in the strained broth, stir and bring to a boil. Reduce heat to medium and allow to cook for about 1 1/2 hours, tasting and adjusting for seasoning.

Remove the chicken meat from the bones and roughly chop, then set aside. Discard the carcass. Place the chicken and sausage into the gumbo broth and allow to cook for about 15-20 minutes. Take off the heat and use a wide spoon to skim the fat off the surface. Sprinkle with the green onions and parsley and eat with crusty bread, or over rice.

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Pulled Brown Sugar Chicken

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There are, naturally, plenty of Golden State Warrior fans to be found out here.

I’ve kinda become one myself for various reasons.

First, one of their starting power forwards, Draymond Green, went to my alma-mater Michigan State University. In Spartan country, we have a saying of “We Bleed Green”meaning that no matter what happens or where we go, we’ll always be Spartans and the ‘green’ (from our school colors of green & white) will always flow through our veins. I tend to follow college athletics more closely than the pros, but if there’s a Spartan on the team,  I’ll usually be rooting for them to win by default.

Yeah, it’s that serious.

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The other reason I tend to root for Golden State is that I just like the Curry family; Golden State’s point guard Stephen, his wife Ayesha, and their two kids. Lord knows they’re an attractive bunch, but I also like that Steph and Ayesha have been together since they were kids and by all appearances, seem happily married. I’m sure most of us sports fans remember the post-game press conference a little over two years or so ago when Steph brought their eldest daughter Riley with him in front of the cameras and she completely stole the spotlight with her charisma and spunk. That was so cute to me.

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After that press conference, I noticed a definite spike in the branding of Steph Curry as a ‘family man’, with a brighter spotlight on his wife and kids and the dynamic they have as a family. As it turns out, Ayesha Curry is a foodie and a lover of cooking and baking, which, is another detail about her that makes me a fan. She recently opened a pop-up restaurant to showcase her cooking skills, landed her own show on Food Network, and this past fall released her very own cookbook, “The Seasoned Life.”

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As both a GSW and Curry family appreciator, (and an avid cookbook collector) I knew that I wanted the book. My older sister made it a birthday present for me and as soon as it arrived in the mail from Amazon, I immediately started thumbing threw it for the first recipe to try out.

You guys know me well enough to know that it was DEFINITELY gonna be something with the word ‘chicken’ in it. But I do think that even if it wasn’t my favorite protein, I still would’ve picked this dish first. In the recipe notes, Ayesha herself says that if there is any recipe that someone has to try from the book, it’s this one. Upon testing that theory, I gotta say that I totally understand why.

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The title may be somewhat misleading or off-putting; for some people brown sugar with chicken may sound like a clash of ingredients and flavors that just shouldn’t mix, but au contraire. The brown sugar is but one of the ingredients in one of the best damn sauces I’ve EVER had; the sweetness is balanced with soy sauce, fresh ginger and garlic. It friggin works. Trust me.

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The chicken first gets seared over the stove,then baked in the oven until it’s fall apart tender and the sauce has thickened into syrupy, sticky, sweet/salty/slightly spicy stuff that is honestly delicious enough to slurp up all on its own with a spoon.

I mean, my GOD, is it good.

Ayesha hit a solid three pointer, Curry-style with this chicken. It’s officially received the Cooking is My Sport Stamp of Approval. So, I guess she can say that now she’s *really* got it made. Smile.

Linking to Fiesta Friday #157, co-hosted this week by Andrea @ Cooking with a Wallflower and Su @ Su’s Healthy Living.

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Pulled Brown Sugar Chicken

Recipe Adapted from “The Seasoned Life” by Ayesha Curry

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Ingredients

  • 3 1/2 pounds boneless, skinless chicken breast
  • Kosher salt and black pepper
  • Garlic powder & onion powder
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable or canola oil
  • 1 large onion, thinly sliced
  • 3 minced garlic cloves
  • 3/4 cup chicken broth
  • 1 cup low sodium soy sauce
  • 2 cups packed dark brown sugar
  • 1 heaping tablespoon minced fresh ginger
  • About 2 stalks of green onion, chopped

 

Directions

Preheat oven to 350 degrees Fahrenheit.

Take a fork and prick the chicken breasts all over evenly. Season both sides generously with the kosher salt, black pepper, garlic powder and onion powder.

In a large Dutch oven, melt the butter with oil over medium-high heat. Sear the chicken in the pot (working in two batches if need be) until both sides are browned, about 3-5 minutes per side. Transfer to a plate when they are done and cover with foil.

Add the onions to the pot and saute until they are translucent and softened. Halfway through, add the minced garlic and continue to cook until the garlic becomes fragrant—don’t let it burn. Pour the chicken broth into the pot and bring to a boil, scraping the bottom bits up with a wooden spoon.

In a medium size bowl, whisk together the soy sauce, dark brown sugar and ginger. Pour the sauce into the Dutch oven and let it cook with the onions and garlic for about 2-5 minutes until sauce has slightly thickened.

Add the chicken back to the pot, cover with lid (or aluminum foil) and place in the oven. Bake for 30 minutes, then remove the lid and continue to bake until the chicken is tender and can be pulled apart with a fork and the sauce is thickened, about 30 minutes more.

When chicken is done, sprinkle with green onion and serve atop rice if desired.

Texas BBQ Pot Roast

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It’s January. It’s cold outside. In most parts of the country, the weather is pretty crappy. It still gets dark pretty early in the evening. It’s Friday afternoon.

And you-know-who is now the president.

All of the above means that we deserve some MAJOR comfort food.

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I almost didn’t post this recipe. Almost. The lighting on the day I cooked it was REALLY bad, to the point where there was barely any sunlight outside at all and very little natural light to shine on the food.

All my fellow food bloggers out there know that shooting pictures of monochrome ‘brown’ foods like beef are difficult enough as it is, but without sunlight? Eh. It’s not picnic, I’ll tell you.

But ultimately I decided, what the heck? It’s a few hunks of beef. I think it looks like a few hunks of beef. Maybe not as pretty as they could be, but what makes a dish at the end of the day is the taste.

And I promise you, it does not fail to deliver on that.

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There’s not many bells and whistles to this dish. It takes the sweet and tangy flavors that remind me of barbecue and infuses them into a hunk of beef that is cooked low and slow in the oven until fork tender. It’s no grilled so we obviously don’t have that charred, charcoal flavor, but…it’s still pretty great stuff.

In fact, upon tasting, my older sister remarked that the sauce that it produces is VERRRRRRY close to the homemade barbecue sauce that our grandmother always made for holidays when we would grill out.

Which suffice to say, is very high praise indeed.

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The low roasting temp makes the beef come out so juicy, moist and tender. The sauce that it makes is the perfect blend of sweet and tangy flavors. It made for an absolutely delicious sandwich, guys. I mean, wow. I ate mine with caramelized onions and peppers and pickled gherkins, as pictured. But however you’d like to eat it, I guarantee you’ll be satisfied.

Linking this post up to Fiesta Friday #155. Y’all be easy.

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Texas BBQ Pot Roast

Recipe Adapted from Family Circle Magazine

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Ingredients

  • 1 pot roast (about 4-5 pounds), such as bottom round or chuck (I used a London Broil cut)
  • 2 teaspoons vegetable oil
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon black pepper
  • 1 teaspoon seasoning salt
  • 1 cup bottled barbecue sauce (I used Sweet Baby Ray’s Hickory Brown Sugar)
  • 1/2 cup cider vinegar
  • 1/2 cup chicken or beef broth
  • 1/8 cup packed light-brown sugar
  • 1 tablespoon Dijon or Honey Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 large onion (1/2 pound), chopped
  • 1 large green bell pepper, sliced
  • 4 large cloves garlic, crushed and minced

 

Directions

Preheat the oven to 300 degrees Fahrenheit.

Prick the meat all over with a fork or knife on both sides.

In a small bowl, combine the onion powder, smoked paprika, pepper and seasoning salt. Rub the mixture evenly over both sides of the meat.

Heat the oil in a large Dutch Oven or pot over the stove over medium high heat. Just before it starts to smoke, sear the meat in the pot until a crust forms on surface, about 3-5 minutes per side. Remove the meat to a plate and cover with aluminum foil. Set aside.

Place the onions and green pepper together in the Dutch oven and sauté them in the residual oil and drippings until just tender/translucent. Add the garlic and cook for about one minute more until the garlic is fragrant.

In a medium bowl, combine the barbecue sauce, vinegar, broth, mustard, Worcestershire sauce, and chili powder. Pour into the Dutch oven and bring to a boil. Remove from the heat.

Add the meat back into the pot, cover and place in the oven. Roast for about 3 to 4 hours, until the meat is fork tender, turning the meat every hour or so.

Let the meat stand in the pot for about 30 minutes. In the meanwhile, drain off about 2 cups of the liquid from the pot and place in a small saucepan. Bring the liquid in saucepan to a boil, then reduce heat to medium low and allow to simmer until thickened into a sauce. Skim off the fat on the surface, then serve with the meat.

Shakshuka

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Today, we’re going to have a little chat about eggs and tomato sauce.

More specifically, egg and tomato sauce for breakfast.

Say whaaaa?

I know. That was my initial reaction too. But just hear me out, because it’s not as out there as it may sound.

 

I know more than a few of you guys have heard of Eggs in Purgatory, right? How about Huevos Rancheros?

This really isn’t so far off from those dishes.

I first heard of Shakshua from watching a cooking show where the host said that they first tried it at a tiny hole in the wall spot in Jerusalem, Israel. It was a meal that was regularly eaten for breakfast/brunch. Normally, I tend to not go much more ‘savory’ than an omelette for breakfast in my preferences, but this dish caught my eye because it just looked SO good. It stuck in my head–and you guys know what happens when a particular dish gets stuck in my head. I just have to try it for myself.

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So. Shakshuka. After you’ve tried to say it three times fast, you’re probably wondering what it is, right?

The base is a tomato sauce of peppers and onions that’s heavily seasoned with garlic and smoky spices, then has eggs poached inside of it. It’s also mostly eaten with pita bread that gets dunked in the sauce. The foundation was a great starter for me to start with, then add some of those personal ‘Jess’ touches.

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Most of the traditional Shakshukas I’ve seen were vegetarian friendly, with either chickpeas or mushrooms giving the sauce the ‘meaty’ texture. But, well um…we’re carnivores around here so I knew that there was no way that meat was NOT going to make an appearance in a dinner I made. Not a lot; but enough to make it’s presence known. I used ground beef, but ground turkey or sausage would work just as well for any other carnivores. (Oh, and you can absolutely throw in the chickpeas WITH the meat too. Extra protein is nice.)

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The second major addition I made to the recipe was a particular spice that I got introduced to a little while ago called ras el hanout. It’s a Moroccan spice blend that’s very smoky, slightly sweet, a little bit spicy, and extremely delicious. It’s often used in curries or in rice/couscous, but I thought that it would work pretty well to liven up that acidic and potentially flat tomato flavor of the shakshuka sauce. I was right. For my American friends, you can find a pouch of the ras el hanout at World Market for a very inexpensive price. If there are any Middle Eastern markets in your area then they’ll most likely have some there too. You can of course find it on Amazon too. However, if you’d rather do without, that’s fine: just substitute it with additional cumin.

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After you give the sauce time to cook down, it becomes robust and slightly thick with the added body from the meat and veggies. The flavors are really outstanding. You’ve got the acidity from the tomato, the smoky punch of flavor from the ras el hanout/cumin/paprika, the slight sweetness from the honey and the added flavor that the meat itself gives to it. You’ll kinda feel a little indulgent adding the eggs to finish the dish off, but who cares? I sure didn’t. Cook them until just set, then feel freed to spread and drag that runny yolk all through the sauce.

I got myself a short stack of sturdy pita bread and ate this dish entirely with my hands, using the bread as a spoon to dip and scoop up every single bit of the meaty/eggy sauce. And yes; I absolutely did use it to scrape the last bits up off the bottom until I’d pretty much wiped the bottom clean. Do.not.judge.me.

I hope you guys at Fiesta Friday #153 are hungry. I brought some Shakshuka and pita to share. Thanks to this week’s cohosts, Quinn @ Dad What’s 4 Dinner and Monika @ Everyday Healthy Recipes.

Shakshuka

Recipe Adapted from Serious Eats

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Ingredients

  • 4 tablespoons canola or vegetable oil
  • One large sweet Vidalia onion, thinly sliced
  • One red bell pepper, thinly sliced,
  • 7 garlic cloves, minced
  • 1/4 cup tomato paste
  • 2 heaping tablespoons ras el hanout (Moroccan spice blend)
  • 2 heaping tablespoons cumin
  • 1 heaping tablespoon smoked paprika
  • 1 (28 ounce can) of pre-crushed tomatoes (or 1 -28 oz. can of whole, peeled tomatoes that you crush with a potato masher or whisk yourself)
  • 2 tablespoons honey
  • 2 bay leaves
  • Salt and pepper, to taste
  • About 1 1/2 cups of browned ground beef, turkey or sausage (optional)
  • 4-6 large eggs
  • Handful of spinach, roughly chopped
  • Pita bread, for serving

 

Directions

Heat the canola oil in a large cast iron or non-stick skillet that’s around 2 inches deep. Add the red bell pepper and saute until softened and pepper begins to get limp, around 3-5 minutes. Add the onions and stir together with pepper until both soften and become slightly charred.

Add the garlic and continue to cook until fragrant about 1 minute more.

Add in the tomato paste,  ras el hanout, cumin, and smoked paprika. Allow to cook for about 2 to 3 more minutes until the spices release their fragrance, stirring frequently.

Add the crushed tomatoes, honey, bay leaves and salt and pepper. Bring to a boil, then reduce heat to just barely a simmer. Stir in the meat, if using. Allow to cook for about 15-20 more minutes until flavors have blended and sauce has begun to reduce/thicken. Taste and adjust seasoning with salt & pepper if needed. (If sauce becomes too thick, you can always add about 1/2 cup of water and stir to loosen)

Using a spoon, make small wells in the sauce around the perimeter of the skillet. Carefully crack eggs into the wells, spooning some of the sauce onto the whites and sprinkling some salt & pepper onto the eggs. Cover the skillet, reduce heat to lowest setting and allow to cook until eggs have cooked— whites just barely set and yolks have begun to firm—about 5-8 minutes.

Sprinkle sauce with the spinach and serve with the pita for dipping.

Guinness Shredded Beef Sandwiches

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Well. Hi.

We don’t have to talk too much about what happened this week. It happened. To say I’m upset would be the understatement of the century. This is a terrible, embarrassing, and frankly shameful turn of events for my country. I won’t personally apologize for it (I voted for the right person for the job), but it still shouldn’t have happened. It should not be. I am both dismayed and terrified for the future of America and the many groups of people who had so much at stake in this election. The future as far as I can see, looks very bleak. Yet here we are.

(Don’t debate me in the comments section. Don’t tell me not to panic and that everything is somehow going to be ok. I’m an African American woman and what happened this week drastically & negatively affects my livelihood and the livelihood of millions of other Americans in my country. I’m not going to be PC about that. If you’re offended or take issue with any of the above, then you can feel free to unfollow this blog with all quickness. I legitimately could not care less.)

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However, seeing as we’re all just here for the food anyway let’s focus on that far more pleasant subject instead.  After this week I’m in desperate need of a pick-up. A HUGE pick up.

Cooking is not just my sport, it’s one of my chief ways of practicing self-care; a way I can inject some peace & calm into my life when I’m stressed out. When I know that I’m cooking good food, it puts me in a good mood. Eating that good food then puts me in a great one.

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Today’s recipe is one of those dishes that instantly put me into a better mood, just by existing. The best part about it is, it’s actually a pretty low maintenance & low effort meal, especially if you use a slow cooker.

You guys know that I’m usually a poultry girl. Chicken breast is my mainstay and the protein nine times out of ten, I’m gonna want. However, sometimes I get a craving and suddenly nothing but red meat will do it for me.

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When I get a hankering for red meat, I don’t want a fancy steak. I’ve gotta have a sandwich. Either a big juicy burger, or…one of these. A ginormous shredded/pulled beef sandwich.

Guys, I just….looking at pictures of this is making me miss eating this thing already. It’s so good. What’s more, I’m going to go ahead and say that this another one of those recipes that is EXTREMELY difficult to mess up, even if cooking isn’t really your ‘thing’.

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I’m really not fond of beer as a beverage. I think it tastes like piss would if I actually knew what piss tastes like-which I don’t, but y’know…moving on. However, taste-wise I’ve found that beer can it can do some pretty amazing things to a piece of meat and for those purposes, I use it often in my cooking. When combined with the other simple ingredients in the marinade, this makes for a savory, garlicky and juuuuust slightly tangy flavor that gets infused in the meat overnight, then is cooked in the slow cooker (or the oven if you don’t have or want to use one of those).

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Pricking the meat all over before searing/cooking will make it more tender, so don’t skip that step. Going the low and slow route will make sure it isn’t tough and dry, so try not to rush this process by going “High” mode on the slow cooker or a higher temperature in the oven. Be patient. You’ll be rewarded for it in the end.

I made this recipe alongside the Fool-Proof Slow Cooker Caramelized Onions that I posted last week and built myself the sandwich of my dreams. When I tell you that it put a smile on my face…whew. I was a happy camper for dinner that night and you can bet your behind that every scrap of this delectable meat that you see here is long gone.

Do yourself a solid and make some of this. You’ll feel better. Promise.

I’m linking this post to Fiesta Friday #145.

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Guinness Shredded Beef Sandwiches

Recipe by Jess@CookingIsMySport

Ingredients

  • 2 cups Guinness or other dark stout beer
  • 2/3 cup low sodium soy sauce
  • 1/4 cup light molasses
  • 2 tablespoons minced garlic
  • 1/4 cup Worcestershire sauce
  • 1 Beefy or regular onion soup envelope (Like Lipton’s)
  • About 4-5 lbs of either chuck roast, bottom round, rump roast, or London broil. You want a good braising cut; nothing too lean.
  • 1 medium sweet onion, roughly cut into thick slices or chunks
  • 1 green bell pepper, cut into large chunks or slices
  • Salt and Black pepper
  • About 1 tablespoon onion powder

 

Directions

Using a fork, prick the meat all over on both sides evenly.

In a medium bowl , whisk together the stout beer, soy sauce, , molasses, Worcestershire sauce, minced garlic, and onion soup. Set aside about 1 1/2 cups of the marinade for later use (refrigerate it).

Place the beef in a spill-proof gallon size plastic bag. Pour the remaining marinade over the beef and seal the bag. Refrigerate for a minimum of 4 hours, preferably overnight.

Set a Dutch oven over high heat with a thin coating of vegetable oil in the bottom.  Spray the bottom of a slow cooker with cooking spray or place a slow cooker liner on the inside of it.

Remove the beef from the marinade then rub the salt, black pepper and onion powder over it. Then, place in the Dutch oven. Sear on both sides until it has a good browning , about 3-5 minutes per side.*

Place the roast in the slow cooker with the onion and green pepper sprinkled on both the top and bottom. Pour in enough of the reserved 1 1/2 cups marinade to come up halfway on the beef. Discard the rest.

Cover and cook on LOW for 10-12 hours.

Using a fork gently pull at the meat. It should fall apart and shred easily. Assemble onto sandwiches with Dijon mustard and pickles and other preferred toppings/condiments.

*If you do not have a slow cooker, or want to cut down on the cooking time, this recipe can also be done by roasting in the oven. Preheat your oven to 275 degrees Fahrenheit. After the beef has finished searing, add the onion and bell pepper to the Dutch oven, as well as the reserved marinade. You can also use regular beef broth; (enough to make sure it won’t dry out or burn). Cover and roast for about 5-6 hours.

My Favorite Thick and Chunky Chicken Stew

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Can I ask a random but still perfectly serious question?

Why do people make/eat/like watery stew?

I don’t get it.

Whenever I see a dish given the name of a ‘stew’ with chunks of stew and vegetables literally swimming, no DROWNING in a broth bath I just cringe. It really hurts my feelings, guys. Because I know that person is selling themselves short and settling for something that I reallllllly wouldn’t call a stew.

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Call it a soup. Maybe even  call it a ‘stoup’ like Rachael Ray does. Just don’t call it a stew, k? That’s kinda disrespectful.

For me, if I could put it in one word, the biggest difference between a soup and a stew really does come down to as TEXTURE. The base of a good stew just has a different texture than a soup. It SHOULD have a very different feel to it both when you stir it up in the pot, and when you’re eating it. If you can’t tell the difference between a soup or a stew, or a stoup and a stew, then it’s very likely that your stew’s texture is…off.

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Should it be pasty thick? No. After all, it’s not a pot pie filling. However, it does need to be robust and have some body. It’s got to be thick enough where the liquid coats the back of the spoon when you dip into it. You shouldn’t be able to ‘slurp’ it up like a broth, but at the same time it should be loose enough where you can dip biscuits and/or rolls in it and soak up the extra goodness.

If all this sounds a little complicated, well…good. Now you realize how serious this is. Watery stew is no laughing matter. A good chicken stew was one of those things that when I was learning how to cook, I knew I wanted to nail early on. And I really do think that at this point, I have.

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My chicken stew is one of the recipes on the blog that three years after I first posted it, still gets some of the most traffic. And you know what? I don’t mind blowing my own horn a tad bit by saying that I really do understand why.

It’s a damn good stew. It’s become a staple dish in my house and my family is always very enthusiastic when I make it. It’s pretty easy to do, coming together in about an hour. It’s one of those dishes you can make a huge batch of and have enough to last throughout the week. Not only that, it’s also a perfect comfort food dish for this time of year.

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So why am I doing a revamp? Well for one, I think you guys deserve better pictures of it than the bunch I churned out three years ago when I knew jack-squat about food photography.  Second, since then I’ve added a few ingredients to my chicken stews that I make now that I think make it taste even better than the original. Third, I’ve also made a new provision in the recipe for those of you out there that don’t have the time or inclination to chop your veggies. Because yes, sometimes even Jess uses those bags of veggies on the frozen foods aisle. No shame in my game.

This stew is everything I love about fall and comfort food; thick chunks of chicken (breast, cause you guys know me by now), a medley of my favorite vegetables: sweet potatoes, corn, carrots, mushrooms– all simmered together in a rich and robust gravy–NOT A BROTH.

Because we know better. Right? Of course right.

Happy Fiesta Friday #142, co-hosted this week by Elaine @ foodbod and Michelle @ O Blog Off.

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My Favorite Thick and Chunky Chicken Stew

Recipe by Jess@CookingIsMySport.com

Print

Ingredients

  • 2 and 1/2 pounds of skinless, boneless, chicken breasts, cut into bite sized (about 1 inch) chunks
  • 1/2 cup flour
  •  1 Heaping teaspoon of garlic powder
  • 1 Heaping teaspoon of onion powder, plus 1/2 tablespoon
  • 1 large sweet potato, cut into equal bite sized chunks
  • 8 oz of cipollini onions, cut in half (one medium size yellow/sweet onion diced will also work fine)
  • 8 oz of fresh or frozen corn
  • 8 oz of baby bella mushrooms, stems and gills removed, caps roughly chopped
  • 8 oz of carrot chips
  • 1 teaspoon, plus 1/2 teaspoon of pepper, divided
  • 1 1/4 cup of stout beer
  • 3 cups of low sodium chicken stock
  • 1 cup of water, plus 4 tablespoons, divided
  • 2 1/2 tablespoons of honey
  • 1-2 tbsp of Dijon mustard
  • 2 bay leaves
  • 4 tablespoons of corn starch

Note: The vegetable options for this dish are very flexible. If you don’t feel like chopping them up yourself, I’ve used a 16 oz. bag of frozen mixed veggies with this recipe before with perfectly fine results. Use what works for you.

Directions

Mix the flour, onion powder, garlic powder and 1 teaspoon of pepper together in a Ziploc bag. Add the chicken chunks to the bag, seal, then toss to coat thoroughly, so that there is an even layer over meat.

Coat a large on-stick pot or Dutch Oven with olive oil. Brown meat over medium- high heat. Don’t worry about it cooking all the way through, just cook long enough to give it some color. Don’t worry about the thick layer that forms on the bottom of the pot: it’s supposed to be there.

De-glaze the pan with the stout beer. Once the bottom of the pot is no longer sticky, add the chicken stock, water, honey, dijon mustard, sweet potato, onions, carrots, mushrooms, bay leaves, corn, 1/2 teaspoon of pepper and 1/2 tablespoon of onion powder and bring to a boil.

Reduce heat to medium-low and simmer stew covered, for 45 minutes. Adjust seasonings to taste, if need be.

Dissolve the cornstarch in 4 tablespoons of cold water and add to the stew. Cook uncovered over medium heat for an additional 30 minutes, until thickened. (If stew still has not thickened after 30 minutes, you can add 1 additional tablespoon of cornstarch. It’ll thicken. You’ll see.)