Pots and Pins

Tequila Lime Chicken...

Whether you Cinco de Mayo or not, this chicken should be on your menu/grill soon!  The mister is not a fan of the grill, he will turn it on, sometimes clean it, but he loathes doing anything else that involves grilling, like the fun stuff of opening the lid and flipping whatever needs flipping.  He'd rather be positioned in front of the TV in case there is breaking news, or watching M*A*S*H, his latest obsession.  No time for flipping chicken if Hot Lips Houlihan is on TV!  

The mister, as you know, loves all things military, even pretend things, like Hollywood's version of the Korean War.  So nightly, he watches at least two episodes of M*A*S*H, actually that's incorrect, he doesn't just watch, he participates...he thinks it's an interactive TV show and that Hawkeye, Radar and the gang can hear him...so they talk, he talks, and he loves to tell them how it really was in Korea...except that he wasn't in Korea, he was in Vietnam, but I guess it's all the same to him.  It's all great fun for me for about 30 seconds and then I have to leave the room so my head doesn't explode!

Just thought you'd like to know what we do around here of an evening...now let's talk Tequila Lime Chicken, shall we?  It's so easy.  Make the marinade, pour over chicken, let sit overnight or for at least 6 hours and then grill.  What's that?  You don't like Tequila?  Well really, who does?  Certainly not the worm!  But alcohol is a great tenderizer and that's what the tequila does in this recipe, it tenderizes the chicken and it gives it a nice zesty flavor.  The alcohol is burned off so no worries about feeding it to the littles or anyone else.  

The marinade is so flavorful - tequila, lime, orange juice, jalapeno and garlic - those are the kick-starters - with just enough kick to blast this chicken, over the wall (!) South of the Border! 

Gratuitous Princess-Angel-Baby-Dog shot...Rosie Ann Marie loves it when we grill, even though she may not look like it in this picture, she's one happy little girl.

 

Tequila Lime Chicken - Adapted slightly from Barefoot Contessa

1/2 cup tequila (I used 2 mini bottles, which is just about 1/2 cup. Mini bottles are the way to go if you don't want to invest in an entire bottle.)

1 cup freshly squeezed lime juice (5 to 6 limes)

1/2 cup freshly squeezed orange juice (2 oranges)

1 tablespoon chili powder

1 1/2 tablespoons minced fresh jalapeno pepper, divided (1 large pepper seeded)

1 tablespoon minced fresh garlic (3 cloves)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

4 boneless chicken breasts  (I used what I had on hand, boneless/skinless, but skin on would be great and chicken thighs are awesome) 

Optional toppings:  cilantro, green onion, sliced avocado, black olives, jalapeno

In a large measuring cup combine the tequila, lime juice, orange juice, chili powder, 1 tablespoon of the diced jalapeno pepper, garlic, salt and pepper.  Put chicken in a large Zip-lock style plastic bag, pour marinade over chicken, seal bag and refrigerate for at least 6 hours or overnight.  (Longer is better for the best flavor.)  When ready to grill, oil the grill grates and heat grill to about 400 degrees.  Place chicken on the grill for about 5 minutes, lower heat to about 350 (if you can) until nicely browned.  Turn the chicken and cook for another 10 minutes, until just cooked through.  Remove from the grill to a plate, cover tightly and allow to rest for 5 minutes.  Sprinkle reserved 1/2 tablespoon jalapenos over chicken and other toppings, if using.  Serve hot or at room temperature.  Serves 4.  

This is perfect and ready to serve just as it is...but is excellent sliced really thin and used in tacos!  I like to serve it with a side of freshly cooked black beans, slices of avocado, mango and jicama...and maybe a Strawberry Mojito Mocktail if I'm really feeling it! 

For more great Cinco De Mayo recipes, scroll down on the right side and click on Mexican Mania...it's got some chalupalicious recipes just waiting for you!  Happy Cinco De Mayo! 

Sweet and Sour Chicken...

We woke to snow again this morning.  Snow is Seattle is rare...like the mister being in a good mood.  He winched about the weather all morning, how sick he is of the cold and gray and how he needs a vacation.  Thinking this was somehow an invitation to suggest going someplace sunny and warm, I did, "How about we fly to San Diego for the weekend?"  Silly me, how could I have known those would be fighting words?!?  The mister responded with, "Are you crazy?  I've got our taxes to finish, do you think they will finish themselves???  Do you have any idea how much YOUR medical bills were last year?  It took me three hours just to go through all the receipts!"  Oy vey.  One day I will learn...the mister is the master at bait and switch.  You see, the mister baits me with something, today it was his weather complaints.  Then I respond, as in I offered up a solution but the minute I did, he flipped his switch!  That's what bait and switch means around here!  The only thing we have agreed on lately has been this Sweet and Sour Chicken.  The recipe is from our friend Erik, who got the recipe when he was in Taiwan.  It has everything you want in a sweet and sour dish...pineapple-sugar sweetness pared with onions and peppers in a rich vinegar-sugary sauce - you'll be lickin' your lips with every bite. 

 

 

 

 

 

 

 

We had a Chinese Cooking night a while back and this was one of the dishes we made, along with spring rolls and steamed pork buns.  At our class, not only were we lucky to have great things to eat, but we had a wonderful show-and-tell with Aileen Slawson.  Aileen is from Beijing and she brought so many interesting things for us to see, smell and taste...weird-to-us fruits and veggies available in Asian markets.  If I had been smart I would have written everything down.  But we've already established I'm not and I didn't.  We tasted everything from dragonfruit to mushrooms to radishes, lychees, rambutans and longans!  All very good, in an interesting-but-I'll-never-buy-them kind of way.  Except for dragonfruit, I'll buy that again - so good!

 

 

 

 

 

 

Sweet and Sour Chicken - Adapted slightly from Erik Lustig

(Erik’s original recipe did not include garlic or onion.  Also, Eric’s recipe called for water in the sauce, pineapple juice was substituted and while Erik’s recipe didn’t specify what type of vinegar, rice wine vinegar was used.)

2 tablespoons soy sauce

2 egg yolks

2 tablespoons corn starch

3 large carrots, cut into thin rounds

2 red bell peppers, cut into bite-size pieces

2 green bell peppers, cut into bite-size pieces

1 large onion, roughly chopped

1 tablespoon garlic, minced

1 can (20 oz.) pineapple tidbits (reserve the juice)

3 boneless, skinless chicken breasts, cut into bite-size pieces

For the Sauce:

½ cup rice wine vinegar

½ cup sugar

½ cup of the reserved pineapple juice

½ cup ketchup

1 tablespoon corn starch (this is optional but will make sauce thicker)

Salt and pepper to taste

Make the sauce:  In a medium bowl combine rice wine vinegar, sugar, reserved pineapple juice, ketchup, cornstarch if using.  Mix well, season with salt and pepper to taste. Set aside. 

In a zip-lock style bag, combine soy sauce and egg yolks.  Add chicken pieces and mix well to coat.  Open bag, sprinkle 2 tablespoons of cornstarch over chicken pieces, seal bag and mix until combined. 

In a large skillet over medium-high heat, heat ¼ cup vegetable oil.  When oil is hot add the chicken and cook, stirring occasionally, until done, about 8 to 10 minutes.  Remove chicken to a plate.  Add carrots, bell peppers and onion to the hot oil (add more oil if necessary) and cook for 5 minutes, stirring occasionally.  Add garlic and pineapple pieces, mix to combine and cook for additional 5 minutes, stirring occasionally.   When vegetables are done, pour sauce over all and add chicken back into skillet.  Toss to coat.  Bring mixture to a full boil, so sauce will thicken, and cook until heated through.  Remove from heat and serve over rice.  Serves 6 to 8.

Pretty colors and delicious taste - make this one, it's worth the time and calories and your family will love it!  Thank you Erik for sharing your recipe with us! 

 

 

 

 

 

 

Trail Mix Crusted Chicken...

Did you know there is a National Trial Mix Day?  It's right around the corner - August 31st!  Actually we are in the midst of Trail Mix season...summer is filled with people hiking, camping and lounging about at the beach and they usually pack some kind of Trail Mix to take along...nuts, oats, dried fruit, that sort of thing...unless you're me and then you pack chocolate, candy, dried fruit and one oat...to each his own!  I do love Trail Mix and we always have some in the pantry - not only is it a great late-night snack for me, it bakes up great in cookies!  Today though, I want to show you how to make a boring chicken dinner into a Trail Mix chicken dinner winner! 

I pulled out every different kind of nut I had in my pantry...pecans, hazelnuts, madacamia, pistachios, and almonds.  All great in Trail Mix.  Then I found some pepitas, dried pumpkin seeds - I love them on salads and as soup toppers but they are great in Trail Mix, too.  I also pulled out some dried fruit and instead of reaching for raisins or Craisins, I opted for dried dates and Goji berries...every had them?  They're a bit like dried cranberries, same color, same chewiness, just a little more sweet and they're supposed to be a superfood from the Himalayas!  Move over Yeti! 

My Trail Mix always has oats in them, don't ask me why, it just does.  I guess I like the way the oats stick to the dried fruit so I can eat oats and not really know about it.  Deception is key in my Trail Mix.

What isn't in this Trail Mix is chocolate or gummy bears or candy...all wonderful additions to Trail Mix but I just didn't think those things would work with chicken, call me crazy!

You can put all of the nuts and fruit into a food processor to chop into little bits but I decided to use a knife so I would have a rougher chop - some larger pieces, some small. 

This is really such an easy recipe and it comes together quick...set up your assembly line...chicken tenders, eggs, Trail Mix, then you're ready to dip!

 

They look so great, no?  The crunchiness from the nuts, which get roasted in the oven, provide so much flavor to the chicken...but wait, there's more!  The dried dates and the Goji berries provide a sweetness that just hits the spot...and if you're still not sold, these little beauties have their own dipping sauce - a honey mustard with a touch of horseradish - man-o-man-alive, these are dang good my friends!  They'll be a hit over the camp-fire, straight from the grill, or pulled from the oven - Trail Mix Chicken, circle the wagons and get out your nuts...this one is dang good!

 

Trail Mix Crusted Chicken - Pots and Pins

(All nuts must be shelled)

4 tablespoons Hazelnuts, finely chopped

4 tablespoons Macadamia nuts, finely chopped

4 tablespoons almonds, finely chopped

4 tablespoons pecans, finely chopped

4 tablespoons Pistachios, finely chopped

4 tablespoons Goji Berries, finely chopped

4 Tablespoons pitted dates, finely chopped

1/4 cup old-fashioned Oats

2 tablespoons flour

2 eggs

1 teaspoon salt

1/2 teaspoon pepper

12 chicken tenders

Preheat oven to 375 degrees.  Line a rimmed baking sheet with parchment paper, then spray with baking spray to prevent sticking.

Finely chop all nuts and dried fruit to desired size.  Add nuts and fruit to a medium bowl, stir in oats and flour. 

Break eggs into a shallow dish and mix well with a fork.  Stir in salt, and pepper.  Dip chicken tenders into egg mixture, coating well, then dip into Trail Mix, pressing mixture onto chicken.  Place chicken onto prepared baking sheet.  Repeat until all chicken is coated.  Press any remaining Trail mix on top of chicken.

Bake in preheated 375 degree oven for 20 minutes total, turning each piece over after 10 minutes.  Remove from oven and serve with Honey-Horse Dipping Sauce, recipe below.

 

If you're sitting around a camp-fire, feel free to eat these with your fingers, just dip them into the sauce and let it drip down your hand, then you can bite and chew and lick till your heart's content!

Honey-Horse Dipping Sauce - Pots and Pins

1/2 cup mayonnaise

2 tablespoons honey

2 tablespoons whole-grain mustard

2 teaspoons prepared horseradish

salt and pepper to taste

Mix all ingredients together in a small bowl, serve with Trail Mix Crusted Chicken...YUM!

Full disclosure:  Nuts.com asked me to participate in a Trail Mix contest...so this is my entry...and no matter what they think, this is definitely a winning recipe!!

Everyday Slow Cooker...

Some people call this time of year Fall or Autumn or Pumpkin Season or Everything Pumpkin Season and  while some people hate this time of year (the mister), I look forward to wearing sweaters and boots, sitting by the fire wrapped up in a quilt and eating anything made in a Crock Pot.  So when I got the mail and discovered a new Slow Cooker cookbook, I was tickled pink!  I don't have a cookbook just for slow cooker recipes - and this cookbook has 245 pages of beautiful photographs and mouth-watering recipes for me to try!

While thumbing through the book, dog-earring pages of dishes I want to make, I came across a recipe for Creamy Garlic Lemon Chicken - which happens to be one of my family's favorite meals.  I looked at the picture, it looked absolutely delicious and just like I had made it myself...so I read the recipe..."I needed an easy way to prepare my family's favorite meal, lemon chicken, and this recipe is it!  My entire family loves this rich slow-cooker dish, and everyone who eats it asks for the recipe - it's a keeper."  REALLY?!?!  Doesn't that sound just like me??!!  Then I skipped and guess what?  IT IS ME!!!  I don't remember when I submitted the recipe or why or how or to whom...but there it is - in this beautiful book - our favorite family mea, Creamy Garlic Lemon Chicken!

Now don't take my word for it, or Taste of Home's word, make this and see for yourself why my recipe is worthy to be in this book - why it made the cut - and then, and only then, can you ask yourself why I have no shame whatsoever about bragging about this.  Then, if you're a glutten for punishment, you can read the post I wrote for Creamy Garlic Lemon Chicken waaaay back in 2008, just click here.

If you want to order your own copy of Taste of Home's 2014 Everyday Slow Cooker and One Dish Recipes cookbook, please visit Taste of Home, and click on their cookbook link.  If you're not familiar with Taste of Home, you should be!  It's a great resource for all things yummy!  (This book is not currently available on the website, but will be soon!  I was sent an advance copy for being a contributor - lucky me!)

Herb Marinade for Chicken, Pork and Fish...Truly Delish!

Once upon a time a brilliant yet humble couple, suffering through life with champagne tastes on a beer budget, decided to replace the old carpet in their castle.  A big decision for sure.  Discussions were held almost nightly, until an agreeable outcome was reached.  (Translation: HE didn't want new carpet, I did, I won, it's good to be me!)  Furniture was moved, old carpet ripped out, new, industrial-strength-yet-classic-carpet was installed...but it was crooked.  Yes, crooked.  There was an issue with the carpet itself and the pattern on the carpet, if followed, say, down the hallway, would lead one right into the wall.  Phone calls were made and the carpet will be replaced, gratis.  During this same time period, this fabulous couple suffered a debilitating loss when their FIVE YEAR OLD refrigerator died.  Dead as a door nail, that's as dead as one can get.  (Old refrigerator pictured at top.)  A new refrigerator was purchased, delivered and hooked up...only it made a terrible noise, which was heard the moment the delivery men pulled out of the driveway.  Phone calls were made and a promise to fix or exchange was issued.  Two life-changing issues in the span of one week!  Could this be the beginning of the end?  Will they recover sufficiently to resume their normal, carefree life?  Has Karma decided it's time to move in with Pandora and her box in tow?  Stay tuned!

 

Let's talk marinade, shall we?  This one is a keeper - easy to make and the results are amazing.  My little herb garden on my deck is going crazy right now and it's so fun to walk outside and pick fresh herbs!!  This marinade uses every fresh herb I have...oregano, parsley, thyme, rosemary, purple basil, mint, pineapple sage, sweet dill...and you can use whatever you have, too!

  

 

Fresh lemon juice, olive oil and Dijon mustard make up the rest of this marinade...now all you need to do is add a pork tenderloin, or chicken or fish - let marinate for three to four hours and you'll be in for a treat!

Herb Marinade for Chicken, Pork or Fish - Pots and Pins

3/4 cup fresh lemon juice

1 lemon, zested

1 tablespoon minced garlic

2 teaspoons Dijon mustard

salt and pepper to taste

1/2 cup olive oil

3 tablespoons of fresh herbs:  Use approximately 1 to 2 teaspoons of 6 or 7 fresh herbs, I used rosemary, thyme, mint, dill, pineapple sage, oregano and parsley.  You could use all of them or any combination of them - your choice!  Don't be afraid to mix them up - you won't get a huge bite of any one herb but a nice medley in your mouth!

Combine the lemon zest, lemon juice, garlic, Dijon and olive oil in medium bowl and whisk well.  Stir in the fresh herbs, salt and pepper.  Carefully pour into a gallon-size Zip-Lock style bag and add pork tenderloin, chicken or fish.  Squeeze out the air, seal bag and marinate in refrigerator for at least 3 hours or longer, overnight it okay.  Remove pork/chicken/fish from bag, leaving the herbs that cling to the pork/chicken/fish in place; discard marinade and cook, bake, broil or grill however you want.  This marinade is a winner - try it and see!

 

Bill The Butcher...

For five years I drove by Bill The Butcher in Redmond, telling myself each time I would stop and go in on my next trip.  But I never did...I just kept driving by.  Then a friend invited me to go to a class at Bill The Butcher to learn how to properly cut up a chicken.  I went.  I learned a thing or two and I came home with all kinds of goodies, including a chicken to brine (more about that in another post.)

 

Bill the Butcher has several locations around Seattle, check their website  to see where they are.  I'll bet there is one near you, well, if you live in Seattle that is.  The Redmond shop is rather charming - not only do they sell meat/chicken, but they sell organic milk and cream plus they have a really nice selection of salsa, BBQ Sauce, and pickled things - like Pickled Figs and PIckled Raisins.  I bought a jar of the Pickled Raisins (they are surprisingly delicious!) and plan to use it with a pork tenderloin, sounds yummy, no?  

Meet Bobby the Butcher.  Bobby taught the chicken class, in the back-room of the shop.  It was about an hour long and he was chock full of good info - definitely worth the $50 cost of the class, which included a whole organic chicken ($21.00) and then we were given $25 to use on anything in the store...so basically the class cost us $4.00.  Is that a deal or what?!?  And Bobby the Butcher said he would be willing to teach a class on whatever we wanted to learn - they are open for suggestions and love to teach what they know because they love what they do - super nice people!

 

 

 

 

 

 

The chickens at Bill the Butcher come with the neck attached, that was a new one for me - so I learned how to remove it. 

I also learned how to locate and remove the big pieces of fat that are usually attached on whole fryers.  Bobby showed us how to fry those pieces of fat until they are rendered/liquified creating a nice flavor enhancer for sauteing veggies or potatoes or to use with fried rice...anything that could use a boost of chicken flavor. 

  With the $25 from the class I bought some of their cinnamon bacon - it was SOOOO good!  Just the tiniest hint of cinnamon - can't believe what a difference that made!  I also bought some of their sausages - they were outstanding - will be buying more very soon!  And I came home with a couple of steaks - not too thin, not too thick - they were just right for us, because at Bill the Butcher, they'll cut it however you want.

Listen kids, if you haven't been to Bill the Butcher, get yourself on in there - they are friendly, their prices are not out of whack and they are probably on your way to wherever you're going!

(I was not paid to write this post - I just happen to really, really like Bill the Butcher...and I hope you will, too!)

Hot Chicken Salad...

Don't be fooled by the title - this is serious game day food!  Real football fans eat Hot Chicken Salad until it's gone and then they wish for more!  Put this on your game day menu - it's a keeper!

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The mister and I had quite an adventure the other day...we woke to a sunny day and I was determined that we were going to have some fun outside, in the sun, on the beach.  We  headed to Discovery Park in Seattle, just look at the mister in that picture enjoying himself on the beach- by the time we arrived it was cloudy, cold and windy, he could not have been less amused!   And to make matters worse, we couldn't drive right up to the beach but rather had to hike down to it - 1.8 miles of hiking downhill through forest trails to get to the beach and 1.8 miles hiking back up those same forest trails.  Perhaps that was why the mister was in a foul mood when we returned to the manse...or maybe it was my fault - maybe I'm the one who sent him over the edge because I happened to mention the kitchen faucet when we got home.  The one he fixed while I was out of town - the one that won't turn so I can use it in the big sink, it only works over the little sink.  The mister immediately took exception to what I said, went into a complete verbal eruption, which I like to call his Vesuvius impersonation, and spouted on and on about how something went wrong and he had to get a part.  He fixed the sink two weeks ago...how long is one supposed to be relegated to one small kitchen sink while a big sink sits waiting for water?!?  So I fired him up and one thing led to another and his foulness was out of control...he didn't have time to "get up in there", it's on his list (who knew he had a list?!?!), he needed a part - great - um, while you're getting the part could you please pick up whatever you need to fix the bathroom faucet?   And with that my friends, Vesuvius met Etna..."I already fixed that sink!  What are you talking about?!?  It works fine!!!"  Yes, um, it does work...call me cray-cray but I just don't happen to like having my breasts sprayed with water while I'm washing my hands!"  His answer?  Don't wash your hands!

 

 

 

 

After our fun day at the beach, including the miracle that enabled us to make it back up the trail to our car without requiring oxygen or paramedics, and all of our stimulating conversation, I needed a drink!  But I don't drink so I reached for the next best thing, Hot Chicken Salad - it's one of my very favorite comfort foods!  It can be on the table, ready to eat in about 30 minutes...long enough to allow certain individuals time to calm down and write out a shopping list for Home Depot!  If you like cold chicken salad you'll love this!  Celery, pimentos, green onion, water chestnuts and slivered almonds...topped with cheddar cheese and potato chips!  That just made you smile, didn't it?  Crunchy, creamy, salty, cheesy - oh there's chicken in it, too!

 

Using a cooked rotisserie chicken is why this is such a quick week-night dinner.  It bakes in the oven for 20 to 25 minutes, just long enough so the cheese can melt and everything is heated through - and then it's ready to dish.  I do so love this for dinner but I also love it cold the next day for lunch - like any normal chicken salad!  And I know you will, too!  Plus - this is a crowd pleaser - and it's perfect for the big game...Seahawk fans (they're goin' to the Super Bowl!) will scarf this up - one heaping scoop at a time!

Hot Chicken Salad - Pots and Pins

3 cups cooked chicken, shredded

2 1/2 cups celery, finely sliced

1 tablespoon lemon juice

4 green onions, finely sliced

1 1/2 teaspoons salt

1 teaspoon black pepper

1 1/2 cups mayonnaise

1 can (8 oz.) sliced water chestnuts

1 cup slivered almonds, toasted

1 jar (4 oz.) diced pimento, drained

1 cup shredded cheddar cheese

1 cup crushed potato cheese

Preheat oven to 400 degrees.  In a large bowl combine the chicken, celery, green onions, water chestnuts, almonds and pimento.  In a small bowl combine the mayonnaise, lemon juice, salt and pepper.  Pour mayonnaise mixture over chicken mixture and mix well.  Spread into a 11x9-inch baking dish.  (Or you can just mix it all in your baking dish, which is what I usually do.)  Top with grated cheddar cheese then top the cheese with crushed potato chips.  Bake in 400 degree oven for 20 to 25 minutes. 

Quatro De Mayo...Tamale and Chicken Pie with Black Mole...

The sun is shining, the mountain is out and everyone in the Northwest is happy - well, everyone but the mister.  He is on one this morning...a mole (not to be confused with mole/mo-lay!) had the nerve to invade a corner of the front lawn causing the mister to explode, as in steam coming out his ears and expletives flying out his mouth - so basically just another Saturday morn.  Right now he is scouring the garage for "Mole-B-Gone" and there will be no peace until he finds it.  I on the other hand, am loving having the spring air wafting through the open windows - after I hit post I'm going to dig in the dirt, bring out the patio cushions and then rest on my laurels.  And then for dinner we will enjoy this Tamale and Chicken Pie with Black Mole...it's so good we might even have it for lunch, too!  (This would be an excellent side dish to serve for your next Mexican Fiesta!)

 

 

 

 

 

This recipe comes from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa by Deborah Szekely and Deborah Schneider with Chef Jesus Gonzalez via Delish.com.  I love tamales but didn't have the time to wrap them in little corn-husks packages - this pie skips that step making it very easy to enjoy tamales any night of the week!  I wanted something substantial in the middle of my tamale so I added cooked chicken, green and red peppers for color and flavor and some cilantro...so there's a layer of tamale, then a layer of chicken and veggies, then another layer of tamale...think of it as a Mariachi Sandwich! 

The Mole has so many levels of flavor, from nuts, seeds and peppers to chocolate, cinnamon and oregano - it's so good you'll want to eat it with a spoon or even a straw and it's not spicy...I used de-seeded Anaheim and Pasilla peppers so it's very, very mild.  Next time I'll use a little more heat!  The Mole recipe makes about 8 cups - so you can freeze the extra or use it as a soup base or cook a pork roast in it or put a few tablespoons in a piece of foil, add a cob of corn, roll up and toss on the grill for 10 minutes - the possibilities are endless!

 

Almonds, peanuts and sesame seeds are toasted and added to the pepper, onion and garlic mixture...then the chocolate and cinnamon are added in...need I say more?  You will be doing a Mexican Hat Dance, possibly the Sombrero Cha-Cha when you taste this - it's definitely worthy of a few Arrrrrriba's!

 

 

 

 

 

The Tamale Pie isn't much to look at when it comes out of the oven - but as we all know, looks can be deceiving!  Oh, those white things floating in the mole are pieces of tortilla...it all gets blended together into one fabulous sauce.  Make this for your los ninos de la familia and your cavernicola (for your children and your caveman!) because they will all love it!  Don't be put off by the long list of ingredients - most of them you probably already have on hand and this really is a simple dish to make, not just for Quatro or Cinco De Mayo but for any night of the week!

Tamale and Chicken Pie with Black Mole - Adapted from Cooking with the Seasons at Rancho La Puerta via Delish.com

For the Tamale Pie:

2 cups masa (available in the ethnic section of most grocery stores)

1 tablespoon dried oregano

2 teaspoons baking powder

1/2 teaspoon dried thyme

1/2 teaspoon sea salt

1/2 teaspoon black pepper

2 cups water (plus more as needed)

1/4 cup extra-virgin olive oil

2 tablespoons butter, softened

1/4 cup finely diced red bell pepper or green bell pepper or a combination of both

1 tablespoon finely chopped cilantro

1 green onion, finely chopped

1 cup diced cooked chicken

Black Mole Recipe follows

Preheat oven to 375 degrees.  Put a kettle of water on to heat for the water bath. Coat a 9-inch deep-dish pie pan with butter, set aside.  In the bowl of an electric mixer, whisk masa, oregano, baking powder, thyme, salt and pepper together.  Add 2 cups water and beat with on low speed until combined.  With the mixer on low speed, add more water until the mixture is the consistency of thick pancake batter.  (I added about another cup and a half.)  Add oil and butter.  Increase mixer speed to medium-high and continue beating, scraping down the sides, for 4 more minutes.   

Spread half the batter in the prepared pan.  Evenly scatter the chicken, red and green peppers, cilantro and onions on top, then cover with the remaining batter, smoothing it evenly to the sides.  Place the baking dish in a larger pan, transfer to the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish.  Cover both pans with a piece of foil.  Bake until set, 45 minutes to 1 hour.  Let stand, covered, for 10 minutes (don't skip this step!)  To serve, cut into slices and spoon several tablespoons of Black Mole over the top.  Serves 8.

For the Black Mole: 

1/2 cup peanuts

1/4 cup almonds (whole or slivered)

1/4 cup sesame seeds

1 cinnamon stick

1 corn tortilla, cut in 8 wedges

2 large Anaheim peppers

2 large Pasilla peppers

3 tablespoons extra-virgin olive oil

1 large while onion, diced

3 cloves garlic, minced

1 ounce semi-sweet chocolate

1 teaspoon cinnamon

1/2 cup tomato sauce

2 teaspoons sea salt

1/4 teaspoon pepper

6 cups vegetable broth 

Preheat oven to 350 degrees.  Place peanuts, almonds, sesame seeds, cinnamon stick and tortilla wedges on a baking sheet. Toast in the oven until golden brown, being careful to not burn the sesame seeds, about 10 minutes, but check frequently.  Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.  Heat oil in a large skillet over medium heat. Add the chile pieces, onion and garlic. Cook, stirring, until the chiles are fragrant and the onion is soft, about 5 minutes. Add the toasted ingredients and cook, stirring constantly, until the onion begins to brown, being careful not to burn the chiles or nuts, 3 to 5 minutes. Add chocolate, tomato sauce, salt and pepper and cook, stirring, for 3 minutes. Add broth and bring to a simmer. Reduce heat and cook, uncovered, for 20 minutes.

 Remove the cinnamon stick and discard. Puree the sauce in a blender (in 3 batches) until smooth, 3 to 4 minutes per batch. (Use caution when pureeing hot liquids.)  Makes 8 cups.  This freezes well, to reheat let sit in refrigerator over-night or slowly reheat on stove-top.

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King Ranch Chicken...

People, People, People...today, January 4th is not just January 4th, it's not just another Friday...it's the TENTH DAY OF CHRISTMAS!!  As I drove around my neighborhood last night I counted seven houses with lights still up...seven!!  That's just wrong...sick and wrong...think of the Ten Lords a Leaping with no place to leap!  Godfrey!  This is practically blasphemous!  As an ardent observer of the Twelve Days of Christmas, I am looking forward to those Ten Lords a Leaping, even if they are just imaginary!  And tomorrow, on the Eleventh Day of Christmas I shall invite the Eleven Pipers Piping into my home...we'll all dance around my dry and brittle tree...see what you're missing?!?!  And then, my friends, while you are all sitting in your de-Christmased homes, without garland and lights and dust-covered nativities and certainly nary a dried pine needle in sight, I shall be preparing for the Twelfth Night...the day of Epiphany...and if ever anyone needed an Epiphany it's me...January 6th is the Twelfth Night, and as such it is a time of merrymaking...let me stress this...merrymaking....how could one not want that?!?  So today I implore you...light another candle, put that reindeer headband back on your head, whip up some Christmas Pudding and prepare for the Day of Epiphany...and the 12 Drummers Drumming!

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e·piph·a·ny

[ih-pif-uh-nee] Show IPA

noun, plural e·piph·a·nies.

1. ( initial capital letter  ) a Christian festival, observed on January 6, commemorating the manifestation of Christ to the gentiles in the persons of the Magi; Twelfth-day.

2. an appearance or manifestation, especially of a deity.

3. a sudden, intuitive perception of or insight into the reality or essential meaning of something, usually initiated by some simple, homely, or commonplace occurrence or experience.

4.a literary work or section of a work presenting, usually symbolically, such a moment of revelation and insight.

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Okay, I've done my duty, done my best to enlighten and inform...now it's up to you!  Merrymaking, insight, the chance of an appearance by a deity and 12 Drummers Drumming...I just don't know what more I can say?!?  Oh, except this...not only is Sunday the 12th day of Christmas...it is a High Holy Day for the mister...as high and as holy as they come...his much beloved Washington Redskins, whom he has loved since he was but a wee boy, will be playing his much beloved Seattle Seahawks...and he cannot decide which team jersey to wear!  It's going to be a nail-biter around here...Redskins vs. the Seahawks, possibly two jerseys layered on top of each other...lots of football food and grog...and those 12 Drummers Drumming!!  Sorry, didn't mean to make you jealous.  Here, let me ease your pain with this amazing dish...King Ranch Chicken...it's dang good, full of amazing flavor and if I had a Comfort Food Gong it would have rang loud and clear!

Red pepper, green pepper, celery, onion and okra give this chicken dish enough oomph to set you right!  After the chicken is added, it's sprinkled with shredded Parmesan and then baked into a dish worthy of a King or a Ranch - or a big King on a Big Ranch...it's that good!

You can have this delectable meal on the table in under an hour and trust me, no one will mind waiting because the wait is worth it.  Even the most pickiest of eaters will like this one - even if they pick out all the veggies - the sauce will have them reaching for a spoon!

King Ranch Chicken - Pots and Pins

6 chicken breasts, skinless, boneless

2 tablespoons butter

1 tablespoon olive oil

1 green pepper, diced

1 red pepper, diced

1 large onion, diced

4 stalks celery, finely sliced

1 cup fresh okra, sliced, stems removed

1 can (28 oz.) diced tomatoes in juice

1 can (10 oz.) Cream of Chicken Soup

1 can (4.5 oz.) Green Chilies, diced

1/2 teaspoon garlic powder

salt and pepper to taste

1 cup shredded Parmesan Cheese, divided

Cooked rice for serving, optional

(I par-boiled my chicken for this dish because I used frozen chicken breasts, time management is not one of my talents, so I never remember to remove the chicken from the freezer ahead of time!  I put frozen chicken breasts into a pan of boiling water and boil them for 20 minutes, then I add the chicken to the sauted veggies.  If you can manage your time better than me, then use thawed chicken and skip the par-boil business.)

Preheat oven to 350 degrees.  If chicken is frozen, put into pan of boiling water, with enough water to cover chicken, and boil for 20 minutes.  Remove.  If your chicken is not frozen, skip this step.  In a large and deep skillet that is oven-proof, add butter and olive oil and allow to get hot.  Add green pepper, red pepper, onion, celery and okra and saute for 10 minutes, stirring frequently.  Stir in can of tomatoes, chicken soup, green chilies, garlic powder and then taste before adding salt and pepper; season to taste.  Stir in 1/2 cup of the Parmesan cheese.  Add the chicken to the vegetable mixture (par-boiled or thawed).  Sprinkle remaining 1/2 cup of Parmesan cheese on top and bake in 350 degree oven for 40 minutes.  Serve over rice, if desired.  Serves 6. 

Malt Vinegar-Glazed Chicken...

When I walk out to get our mail and find my monthly copy of Bon Appetit, I start reading it immediately, as I walk back into the house, and I usually don't put it down until I've dog-earred at least ten pages.  The September issue is filled with great sounding recipes and the first one that caught my eye was this Malt-Vinegar Glazed Chicken.  It's worth making - worth the money, the time and the calories...can't say that about most meals!  If you're not into brining or don't want to take the time to do it, just skip that part as the glaze is really the star.

 

 

 

 

 

The mister returns home today, he's been gone for the last four days - it's one of the nicest things he's done for me lately!  While he was away, I cleaned out the closet.  He had clothes in there he should not wear around the house/yard, and especially in public...but he wouldn't get rid of them.  So I helped him out and got rid of them for him.   A while back the boy's girlfriend was over and needed to borrow a sweater, she's about the size of one of my thighs but since I have all sizes in my closet, I had her come in to try to find something...she walked in, looked around and said, "Wow, you have a lot of clothes!"  And she's right. I don't know when that happened, I think they breed at night, so the mister is not the only one with closet issues...I have a hard time getting rid of clothes, too...just in case I lose weight, I might need that pair of skinny jeans!  So I weeded things out, got rid of bags of stuff, including my Level One Hoarder status!  And while I was sorting and cleaning, my chicken was brining in a large pot, weighted with a plate to keep it submerged, in the refrigerator.

    

The term "multi-tasking" comes to mind...you can brine and clean closets, brine and do laundry, brine and go to Costco, get your nails done and see the movie ParaNorman with your over-grown child...brining is easy - so don't let it scare you off!  But, like I said, if you don't want to brine, skip it, just make the glaze...it's flavored with molasses, honey and spices, with just enough heat to make it interesting...you're going to like love it!  Bon Appetit said it's one of the most requested items on the menu at the Chicago restaurant, Avec...and now I know why!

 

The chicken is glazed, wrapped in foil and roasted for an hour...when it comes out of the oven, let it rest for about ten minutes - which will seem like thirty, the smell is heavenly...and you might want to take a picture, because once this bird is put on the table it will be devoured in no time at all and you might forget just how beautiful it looks!

 Malt Vinegar-Glazed Chicken - Adapted from Bon Appetit, September 2012, Chef Koren Grieveson, Avec Restaurant

Brine:

1/2 cup (packed) light brown sugar

1/3 cup kosher salt plus more for seasoning

1/4 cup malt vinegar

8 sprigs of fresh thyme

1 whole chicken, rinsed and dried

freshly ground black pepper

Glaze:

3/4 cup malt vinegar

1/4 cup mild-flavored (light) molasses

2 tablespoons honey

1 teaspoon fennel seeds

1/2 teaspoon coriander seeds

1/4 teaspoon crushed red pepper flakes

10 whole black peppercorns

1 1-inch piece of cinnamon stick

1/2 bay leaf

Brine the chicken:  In a large pot over medium-high heat, combine sugar, 1/3 cup salt, vinegar, thyme and 1 cup water, stirring until sugar dissolves.  Remove from heat and add 6 cups of cold water.  Add chicken, weighing down with a plate to fully submerge, if necessary.  Cover; chill for 4 hours or, preferably, overnight. 

Make the glaze:  Combine all of the glaze ingredients in a small heavy saucepan.  Bring to a boil, then reduce heat to a simmer, stirring occasionally, until glaze is thickened and reduced to 1/3 cup, about 12 to 15 minutes.  Strain into a small bowl.  (Glaze can be made 3 days ahead.)  Let cool, cover and chill.

Preheat oven to 350 degrees.  Line a rimmed baking sheet with foil (to make clean-up easier).  Remove chicken from brine, do not rinse, but pat dry with paper toweling.  Season chicken lightly with salt and pepper.  Place on foil lined baking sheet and brush glaze on all sides.  Wrap foil up and over chicken, sealing it tight.  Bake at 350 degrees for 45 minutes.  After 45 minutes, turn heat to 425 degrees, open foil and roast chicken for an additional 15 minutes.  Let rest 10 minutes before serving.  Pour juices from pan over chicken and serve.  Serves 4.