Tastes Like Chicken

I used to be a hard core boneless skinless chicken breast fan until I started whole roasting chickens.  Not only is it economical, but it also yields a result that is a lot more tender and tastier.  Typically, I'll roast 2-3 chickens at a time using my turkey roaster so that there's adequate space between them.  This leaves enough chicken to enjoy the first day or two, then make into chicken wraps or tacos, chicken pot pie, chicken salad and just about anything else you can think of that uses chicken.  Depending on how many people you're feeding, preparing 2-3 chickens this way can give you a quick and easy recipe starter for several weeks. I debone, shred and freeze any chicken I don't think I'll eat within a day or 2--just because it's cooked doesn't mean it can't go bad.

Great chicken starts with selecting the right bird. First, never go over 5 pounds--I usually buy one that's 3 1/2 to 4 pounds.  Second, it is well worth the cost to buy an organic free range chicken.  I often get mine at Costco (they sell 2 in a package).  If you don't buy into the organic free range hype, just be sure to buy a chicken that isn't weighted down with lots of fillers (like salt water).  Also, skip on pre-seasoned birds.

Below is a method I use to whole roast chicken.  I mix up the seasonings depending on what's on hand (e.g. substituting seasoned salt for kosher, or using all rosemary instead of a combination of fresh herbs).   The key is to always use something juicy (lemon, lime, orange or grapefruit wedge), a few sprigs of fresh herbs, and a combination of butter and olive oil on the skin to make it crispy and brown.

Ingredients 

• 1 3-5 pound chicken, rinsed and patted dry inside and out (the neck, liver and giblets can either be boiled to make stock, or placed in the bottom of the roasting pan and reserved to season other dishes later)
• 1 tablespoon melted butter, 1 tablespoon olive oil, combined
• 1 lemon, pierced all over with a fork
• 1 clove garlic, peeled and crushed
• 1 fresh sprig each of thyme, rosemary and sage
• kosher salt and black pepper
• dried herb blend (optional, I often use an Italian blend or herbs d'provence) 

Instructions

1. Pre-heat oven to 425 degrees. 
2. Gently loosen skin around chicken breasts.  Rub chicken all over with butter and olive oil combination, including under the skin surrounding the breasts. sprinkle chicken with salt, pepper and herbs. 
3. Salt and pepper the inside of the chicken.  Stuff with lemon, garlic clove and sprigs of fresh herbs.  Tie the legs together with kitchen twine and place breast side down on roasting rack, tucking wing tips underneath.
4. Place the chicken in the oven and roast at 425 for 15 minutes.  After 15 minutes, lower the temperature to 350 and continue roasting until a thermometer inserted in the thickest part of the thigh reads 165, approximately 45 minutes to 1 hour.  (I own this thermometer  From Williams Sonoma.  Even though it often calculates the time incorrectly, it always gets the temperature right and screams "your food is done".  I place it in the chicken and leave it to avoid opening the oven door).
5. After removing from the oven, allow to rest at least 10 minutes before cutting and serving.

Shrimp and Crawfish Etouffee

I like my etouffee heavy on the shrimp and with a slice of corn bread. If you're not into spice, omit the cayenne pepper and hot sauce or you can add it to each individual bowl.  Serve over steamed rice.  This version makes about 6 servings.

Ingredients 

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 green bell pepper, diced
• 1 red bell pepper
• 1 sweet white onion, chopped
• 2 cloves garlic, minced
•   3 stalks celery, diced
• 3 green onions, diced
• 1 14.5 ounce can diced tomatoes
• 2 tablespoons Louisiana-style hot sauce
• 1/2 teaspoon ground cayenne pepper (or more to taste)
• 2 tablespoons seafood seasoning (I use Tony Chatcheries or Old Bay)
• ground black pepper
• 1 cup fish stock (I use lobster broth if I can find it)
• 1 pound crawfish tails
•   2 pounds medium shrimp - peeled and deveined

Directions

1. Make a roux by heating the oil in a dutch oven over medium heat. Turn the fire down to low.  Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes.  It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. Once the roux is browned, add the onions and saute about 5 minutes to soften.  Add garlic, green onion celery and bell peppers to the skillet, and saute 5-10 minutes until just soft. Stir in the  tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Roasted Red Pepper Soup

I refuse to eat soup out of a can, which is why this recipe is a staple in my house.  It's quick and easy, yet always manages to impress a crowd.  It works well as an entree with the added crab meat, and as a side dish without.  Although it uses heavy cream, it's surprisingly low in calories--if I remember correctly, it's only 3 points per 1 cup serving.

• 4 red peppers (for less spicy I use 2 red peppers and 2 yellow or orange)
• 1 TBS butter or olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 24 fluid ounces chicken broth (for vegetarian option I use either veggie broth or lobster broth)
• 1/2 cup heavy cream
• 1 pound lump crab meat or crawfish tails
• black pepper and Kosher salt 

1. Rub peppers with olive oil (I dribble some on then rub it with a paper towel), then place in an oven at 450 for about 30 minutes or until they are puffy and crisp
2. Saute onion and garlic until tender in butter or olive oil in a large sauce pan
3. Add chicken broth and peppers to the onion garlic mixture.   I put the entire pepper in except for the stem, you can also chop it as you normally would and discard seeds. Reduce heat and simmer for at least 30 minutes. The longer it simmers the better the flavor
4. Remove from heat, let mixture cool, then puree with a hand blender until smooth. 
5. Return to medium-low heat, stir in cream, black pepper and crab or crawfish. Allow to heat through about 5-10 minutes.

I've served it with a dollop of sour cream, drizzled with sherry, or with a slice of goat cheese.  All are good but the soup is also great all on its own.

Easy Portobello Mushroom Burgers

Recipes like this one I altered from a Martha Stewart cook book make meatless days effortless and easy (and tasty).  When I make these, people often don't miss the beef at all. I serve with sweet potato fries.  I think the key to a good veggie burger of any kind is marinade.

Ingredients
1/2 c. Balsamic vinegar salad dressing (or make your own 1/4c. balsamic, 1/4c. olive oil)
3 cloves garlic, minced
1 Tbs Italian seasoning
1 red bell pepper, sliced, ribs and stems removed
4 portobello caps, stems removed
4 ounces goat cheese, cut in equal parts (you can also use provolone or brie if not a fan of goat cheese)
4 toasted hamburger buns
lettuce
mayo

Instructions

1. Marinate the mushrooms and bell pepper in the balsamic dressing, garlic and Italian seasoning for at least 30 minutes, or overnight in the refrigerator. I usually add all to a zip lock bag and toss to coat. You can also place the ingredients in a shallow dish.  
2. Remove from marinade.  Lightly coat a skillet or grill pan with olive oil, heat to just before the smoke point (drops of water will sizzle when added).  Arrange the mushrooms and red peppers and cover, cooking approximately 4 minutes per side until tender. I like to leave the skin on the red peppers, but you can wait for them to cool and lightly rub to remove skin if you prefer.
3. Toast buns and coat with desired amount of mayo.  Sometimes I'll make an herb and lemon mayo.  It compliments the flavors well.
4. To assemble burgers place mushroom cap-side up on a bun, then add cheese.  Place red peppers then lettuce on top.  Sometimes I  use 2 mushrooms per burger if I'm extra hungry.  I sandwich the cheese between the caps, then place red pepper and lettuce on top.

Kitchen Sink Pasta

I had a lot of ingredients left in the fridge, so I decided to combine it all into a pasta dish. I think I ended up with tasty new recipe. 

Ingredients
1 pound Italian sausage
olive oil
1 sweet onion, chopped
2 red bell peppers, chopped
3 cloves garlic, minced
1 cup sliced mushrooms
2 14.5 ounce cans diced tomatoes
1 cup red wine
1/4 c. flour
4 tbs butter
1 teaspoon garlic powder
1 cup heavy cream (or more)
1/4 cup Grated Parmesan cheese (or more to taste)
1 pound fettuccine pasta, cooked according to instructions (reserve some of the water)
salt, pepper, Italian seasoning, marjoram

Instructions

1. Brown the sausage in a large skillet over medium heat, breaking it up with a fork into bite sized pieces as you cook. Strain off fat and reserve.
2. Return the skillet to the fire, and saute onions and red peppers in olive oil until soft, about 5 minutes.  Add mushrooms and garlic, saute another 5 minutes until the mushrooms release some of their juice. 
3. Add canned tomatoes and red wine to the sauce vegetables. Sprinkle with Italian seasoning and marjoram to taste (be careful with the marjoram, probably about 1/4 teaspoon.  If you put too much just add pasta water to the sauce to thin it out, and reduce).  Bring to a boil, then reduce to low and simmer. 
4. While pasta is simmering, melt butter in a small skillet.  Sprinkle with flour and garlic powder, and stir with a fork, cooking until light brown/golden (you don't want a peanut butter color like a roux).  Add cream to the mixture and combine. 
5. Add the flour mixture to the sauce, and combine.  Add grated Parmesan, salt and pepper taste.  If the sauce is too thick, thin out with pasta water.
6. Add cooked pasta to the sauce and toss. 

Tres Leches

This is one of my favorite restaurant desserts and I've finally came up with a recipe that comes pretty close. It's a lot of effort but well worth it.

Step 1: The Cake
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
2 teaspoons vanilla extract

1.  Preheat the oven to 350 and grease and flour a 9x13 pan
2. Whip butter in a mixer until fluffy; slowly add sugar and blend until combined. 
3. Add eggs one at at time and blend until fully combined after each addition.  Add vanilla.
4. Slowly fold in flour and mix until blended.
5. Spread batter into prepared pan.  It will be sticky. Bake 20-30 minutes, checking for doneness at 20.  Remove from the oven and pierce all over with a fork.  Allow the cake to cool completely. 

Step 2: The Glaze
2 cups half and half
1 can sweetened condensed milk
1 can evaporated milk
Frangelica or Khalua for flavor

1. Stir together milks and flavoring in a pitcher. Pour over cooled cake.
2. Cover the cake tightly with foil and refrigerate overnight or up to 24 hours to allow the cake to absorb the milk.

Step 3: Whipped Topping
1 1/2 cups heavy whipping cream
1 cup powdered sugar
vanilla

1. Whip together vanilla, heavy cream and powdered sugar until thick. Spread over cake. I like to do this just before serving. 
2. Store cake tightly covered in the refrigerator. 

I serve this cake sprinkled with cinnamon or topped with fresh berries.

Mushroom Risotto

This is one of my favorite side dishes.  I've served it with everything from salmon to veal.

Ingredients
1 tablespoon butter
1 teaspoon truffle oil (optional)
1 chopped onion
2 shallots, minced
1 clove garlic, minced
6 ounces sliced fresh  mushrooms (I like to use baby bellas, but I've mixed bella and white before, or gone for a wild mushroom mix)
1 (12 ounce) package Arborio rice
1 cup dry white wine
1 quart hot chicken stock
2 tablespoons heavy cream
1 ounce of Gorgonzola cheese, or to taste
ground black pepper to taste
truffle oil for drizzling

1. Melt butter along with truffle oil in a large saucepan over medium-high heat. Add the onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add the mushrooms, and continue cooking until the mushroom softens and begins to release its liquid.
2. Add Arborio rice; cook and stir for a few minutes until the rice is well coated with the onion mixture and looks glossy. Stir in half the white and cook until nearly evaporated.
3. Reduce heat to medium, and add the other half of the white wine.  Cook and stir until the wine is absorbed, about 2 minutes.   The risotto should be simmering gently while you stir in the wine. Add 1/3 of the chicken stock, and stir for approximately 5 minutes until absorbed. Add half of the remaining stock, and stir for 5 minutes more. Finally add the remaining stock, and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state. You should also test the rice before adding the last addition; sometimes I only add half of the remaining stock.
4. Remove the risotto from the heat, and stir in the heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve. If desired, drizzle each serving with a drop of truffle oil for additional flavor.