Dukkah Spiced Sweet Potaoes

Sadly, I haven't posted a recipe in years! But I've a recipe notebook that is full and now in retirement, so before I lose it and all of my notes from last year, I'm going to get busy.  Please forgive the lack of photos. I'll include some if they are meaningful and handy- but I think I'd better just get some of these yummy things posted.  Hope you enjoy.

Dukkah Spice:

This can be made with lots of different nuts- with fresh roasted spices- and can be used on many dishes.  I’ve added it to roasted sweet potatoes, squash or as a coating with yogurt on fish or chicken fillets.

Combine in a food processor and grind just until crumbly- not to a paste.

1 cup toasted pecans

½ cup black sesame seeds

6-8 peppercorns

2-3 tBL coriander powder

1-2 tsp ground cinnamon

1-2 TBL cumin seed powder

salt to taste

1 tsp sugar

Roast 4-5 cut up sweet potatoes or yams- tossed in 2-3 tbls of butter or margarine and juice of 1 lemon. Stir often. When browned and soft sprinkle with dukkah to lightly coat pieces and soak up melted butter.

Serve with orange Tandoori chicken.  (Recipe to follow)

Root Beer Pulled Pork

I didn't make this for the 4th of July, or for Bastille Day (neighboring holiday with the same celebratory colors). But this is definitely a recipe to be eaten outdoors with Bruce Springsteen and fireworks in the background. (America!)
This is a Crockpot 365 recipe, adapted for greater spiciness. I'm really getting to like using the Crockpot for summer cooking, since it means I don't need to overwhelm the kitchen with oven or stovetop heat. 

Ingredients:

• 2 pounds boneless pork shoulder roast (butt)
• 1 large yellow onion, sliced in rings  
• 2 or three cloves of garlic, diced. 
• 1-2 tablespoons Tabasco sauce (start with 1, then season to taste after cooking and tasting) 
• 1 tablespoon Worcestershire sauce.  
• 1 cup chili sauce (I didn't have this, so I substituted two heaping tablespoons of Sambal Oelek chili paste).
• 2 cups root beer (Any old type will work, but I was lucky enough to have a bottle of this magical micro-brewed business, which will seriously change your life)
• 1/2 teaspoon vanilla extract
• 1/2 cup BBQ sauce
• 1/2 cup ketchup (tomato paste or diced tomatoes would probably be tastier, but it's HOT and I'm lazy).
• Salt and pepper to taste.

Directions:

Like most Crockpot recipes, this is a snap. Throw everything in the pot and cook on low for 8 to 10 hours, or on high for 5 to 6. It's done when the pork shreds easily with a fork. Eat on toasted rolls, rice or whatever starch you prefer.

Chickpea Pesto Salad

It is so, so, very hot in Illinois - 95 degrees but feels like 118. Walking to work had me feeling both melty and on the verge of angry hysteria. (I'm from New England, and I'm meant to survive in the bitter cold with a root cellar full of turnips. Not to walk around under a stupid, giant Midwestern summer sky! STOP. BEING. HOT. AT. ME!!!)

But a redeeming feature of the day was that I'd brought some delicious cold chickpea salad for lunch. That, plus the fact that I work in an extremely well air-conditioned basement, cheered me tremendously, so I can highly recommend this salad for unendurable hot times.

Ingredients

• 1 1/2 cups dried chickpeas (You can save a good bit of time by using 2 cans instead, but I'm making an effort to get through the many little jars of dried beans that live in my pantry. Next on the list - about 2 cups of darling little adzuki beans!)
• 1/3 cup diced sweet onion
• 1/2 cup diced red pepper
• 1 cup diced tomatoes, or 1 can diced
• 1/2 cup snow pea pods - roughly chopped
• (Any other veggies you'd like to add)
• 1/4 to 1/3 cup pesto, to taste (pesto recipe: blend three cups basil, 1 cup olive oil, 1/2 cup parmesan,1/2 cup toasted nuts (pine/almond/walnut), salt and pepper to taste.)
• 1 tsp honey
• salt and pepper to taste

 Directions

• If using dried beans, soak for 5 to 6 hours, and then boil until tender.
• Combine beans, veggies and pesto in a bowl.
• Stir in honey, salt and pepper. 
• Chill for an hour or two.
• Brisk and delicious!

P.S. - You know what else would be good in this? Bacon or pancetta,  fried very crisp and crumbled.

Crunchy Cinnamon Scones

I got such a good picture of these that I simply had to write about them!

Scones are perhaps my favorite thing to bake for house guests, because they're super easy and look fancy. These are a Pioneer Woman recipe, and I made them for the Bianconi clan while visiting a few weeks ago. I can also say for sure that they're parrot-approved - Yocasta's bird Maya likes to sit at the breakfast table with us, and she kept trying to sneak up on my plate!

Ingredients

Dough:
3 cups All-purpose Flour
1/3 cup Sugar
5 teaspoons Baking Powder
1/2 teaspoon Cinnamon
2 sticks (1 Cup) Unsalted Butter (cold)
3/4 cups Heavy Cream (I used 2% milk, which was still delicious, though not quite as rich/awesome)
1 Egg
1 teaspoon Vanilla Extract
1 cup Cinnamon Chips (I didn't have these, but they sound interesting. Apparently they can be found in the baking aisle with chocolate chips.)

Topping:
1/2 cup Sugar
1 teaspoon Cinnamon
1-1/2 teaspoon Heavy Cream
 
Directions

• Preheat oven to 350 degrees. 
• Mix the dry ingredients together in a large bowl. 
• Cut the butter into small pieces and cut them into the flour mixture with a pastry cutter, or fork and knife, until it resembles coarse crumbs. (You can also run it through the food processor, taking care not to over-mix.)
• Add the cinnamon chips.
• Whisk the egg, vanilla and cream together in a small bowl, and stir into the flour mixture until just blended. The dough should be sticky but able-to-handle. If it's too sticky, add more flour.
• Turn the dough out onto a floured surface, and shape into a large rectangle.
• For the topping, mix the sugar, cinnamon and cream together, and press evenly into the dough.
• Cut the dough into equal squares, then cut the squares into triangle (pictured here). For larger scones, first shape the dough into a circle, and cut into triangles like a pizza.
• Bake for 20 - 25 minutes, then enjoy!

Note: Persephone Magazine had an excellent round-up of scone recipes. The cheese version sounds divine! 

Green Tomato Pie

I cleaned out the greenhouse the other day, and although it really was a pretty good tomato season for our cold area, I was left with lots of little green tomatoes. (Isn't that a great basket my sister gave me? It's made of recycled chopsticks!) So I combined a recipe that I found on line for green tomato mincemeat with one for green tomato pie and it was very well received at Gramma Loie's bridge night. Enjoy- winter's on it's way.




Green Tomato Pie

Prepare your favorite pie crust for a deep dish pie (top and bottom)   

~ Thickly slice or cut into small wedges and place in a medium sized bowl:
3 cups green tomatoes,
    1 ½ cups peeled apples
~Add ½ cup golden raisins
~Stir together and then add to fruit:
    2 tsp ground cinnamon
     a pinch cardamon (1/4 -1/2 tsp to taste)
     a pinch salt
    1/2 cup brown sugar
    ½ cup white sugar
    1 -2 tbls flour
~Stir together and then add to fruit and sugars: (you should have about ½ cup)
    juice from ½ lemon
    juice from ½ of a  small orange
    2 heaping tbls of orange marmalade



Put the fruit into your prepared pie crust- cover with your top crust- cut steam vents, and bake until lightly browned and a bit bubbly- about 45  minutes at 350 degrees.

Tastes like citrus-y mincemeat apple pie.

   

More Soup

I've never  succeeded at making a creamy soup before. Sometimes I can get away with using soy cream cheese to replicate some of the cream taste, but it's never quite right. but this 'creamy' chicken soup turned out very very tasty! I adapted one of the recipes from the Julia Child cookbook where she uses pureed cooked rice to thicken the soup base. I precooked the carrots in the microwave, which prevented them from turning mushy and shortened the overall soup cooking time. I had frozen puff pastry sheets so I just covered an oven proof dish filled with soup with the pastry and it was great. I liked the crisp on the outside but a little popover type doughiness (should be a word, anyway) of the finished crust.

Creamy Chicken Soup (milk free) for Chicken Pot Pie

Dice, and sauté in 2-3 tbl butter or margarine until limp: ( I put it all in my largest sauce pan.)
    1/2 sweet onion, (about 2 cups diced) 2-3  ribs of celery, (about 1 ½ cups)
Meanwhile, cook 1 ½ cups diced or bite size julienne sliced carrots in 2 cups chicken broth in the microwave on high for about 5 minutes or until just starting to soften. Reserve the carrots.
Combine in the large saucepan with the onion mixture~
    ½ cup raw white rice, the chicken broth without the carrots, plus 4-5 cups
    additional liquid- more broth (vegetable, chicken) or water
    ½ cup dry white wine
    1 tsp dried thyme, 2 chicken bouillon cubes, 1 lg bay leaf
Cook until the rice is very tender about 30 minutes.  Add 2tbls soy (or real) cream cheese. Puree the mixture until smooth and creamy. (I put it in the food processor- remove the bay leaf)
Return to the saucepan, over med low heat and add:
2 boned and skinned chicken breast halves cut into 4 pieces
The reserved carrots
 Simmer for 15 minutes or until chicken can be shredded. Shred the chicken into bite size, but hearty chunks. Return to pot and add:
    Salt and pepper to taste
    1 cup sliced or diced raw mushrooms
    3 green onions diced
    1 cup frozen peas
    fresh or dried parsley to taste
Simmer for another 5-15 minutes or until mushrooms soften.
Serve as  a yummy soup OR ladle into an oven proof high sided soufflé dish or other casserole type bowl. Lay one thawed square of Pepperidge Farms Puff Pastry Dough sheets (available in the freezer section of most big box grocery stores) over the top of the dish and arrange and crimp the dough to form a generous pleated if need be ‘lid’ to the pie. Brush with one beaten egg wash. Cook until puffed and browned in a 425 degree oven for about 10-15 minutes.

Jane and Julia and Potato Leek Soup

I've been reading Jane's copy of The Way to Cook by Julia Child. She didn't make notes in it as she did with some of the recipe books that she gave to me as gifts, but I know how much she admired Julia Child and enjoyed her joy of life. Some of the pages are soiled with the fruits of her labors and there are clippings stuck in here and there of fancy french newspaper recipes like "Daube d'agneau aux artichauts" So, I'm enjoying the spirit of the book on many levels. I'm also learning quite a bit.
Did you know that if you dry off chicken fillets before you try to saute them, they will brown more evenly? Or that a tiny bit of soy sauce, ketchup, or mushrooms added to many dishes can intensify the flavor without lending their own particular tastes to it?  The first section is on soups, and as it happens, I've been playing around with some soup recipes lately.  so here's an easy one- adapted from the internet and my friend Ani's advice.

Potato Leek Soup

Easy and really good.

Dice, and sauté until limp in 2-3 tbls of butter or margarine in a lg sauce pan:
    1 /2 sweet onion, 3 ribs of celery, 3 leeks, 2 cloves garlic
Combine with~
6 -8 small Yukon Gold potatoes, washed, cut into uniform size pieces
5 cups chicken broth
    ½ to 1 cup dry white wine
    1-3 bay leaves, salt, pepper, 1 tsp thyme leaves

 Simmer for 30 minutes or until potatoes are very soft. Remove bay leaves.
Puree mixture until smooth and creamy. Add ¼ cup fresh parsley (optional)

Serve warm or serve chilled and call it Vichyssoise.

Perfect Family Pesto

I've had a few requests to post this- I will try to get back on the job! I've been cooking quite a bit lately and will post some new recipes soon-
Perfect Pesto- I think roasting the garlic and toasting the nuts makes all the difference!
2 cups fresh basil leaves, washed, dried, mostly stemmed.
 6 – 8 Roasted garlic cloves
 1/2 c grated Parmesan or soy’veggy Parmesan “ found in health food stores
1/2 c or to taste toasted pine nuts *
1/2 tsp salt

combine in processor and grind- then add3/4 c olive oil slowly in drizzle

*These are really spendy right now- I’ve substituted toasted walnuts- and it’s ok, but not really as good in my mind. I think the poor pine nut producers are suffering from a pest. OH!

New Papa Pannang Style Curry

Here's a pretty good curry experiment that is  dedicated to my son in law who likes curry and is
proving himself to be way  more than a pretty good new dad.

New Papa Pannang Curry with Shrimp

Chop in a small dice and saute 2 tbls olive oil:
     1 med sweet onion
     1/2 sweet red bell pepper
     1 mild green chili pepper
Meanwhile, combine in a sm. bowl and set aside:
1 cup lite coconut milk
2 heaping tbls globs of peanut butter (about 1/2 cup)
1 tbls fish sauce (soy sauce might work, too)
red curry paste or  store bought red curry dry seasoning, to taste.
 (I used about 2 tbls of a mild curry seasoning- but you should start with a scant tbls and taste)

When the peppers and onions are sweetly fragrant add the following and cook for 5 -10 minutes until
the flavors mingle and the vegetables are just softening:
1 diced large tomato
1 cup or more of chopped broccoli or small florets
6-7 minced cloves of garlic
1 tsp dried basil leaves
2-3 tbl chopped fresh Thai or sweet basil leaves
juice of 1 lemon
1 tbls ketchup

Stir in the coconut milk mixture- heat a bit and then add about 1 1/2 cups of raw, peeled shrimp (or use chicken breast cut to bite size pieces) Cook just until shrimp are pinking - add chicken broth to thin sauce if needed,  add more curry powder or more fish sauce to taste.

I served it with a side salad of chopped garden tomatoes dressed with black sesame seeds and rice vinegar with chopped fresh basil and steamed rice.

Pasta with Creamy Red Pepper Sauce

Joel and I made an enormous pot of this for a spring dinner & Scrabble party, and had it for lunch several days following. My version has artichoke hearts, while C. recommended using asparagus and swapping the cream for cream cheese. Include further alterations as you see fit!

Based on this recipe from Epicurious

- 3 red bell peppers: sliced in half and put under the broiler, cut side down, for 8-10 minutes until the skins are evenly charred. Allow to cool, then peel off the skin and puree in blender or food processor.
- 1 lb. of pork or turkey sausage: brown in heavy pot over medium-high heat.
- Add 1 cup chopped onion and 3 minced garlic cloves, saute until onions are translucent.
- Stir in red pepper puree and 1 28oz can crushed tomatoes.
- Add 2 bay leaves and dried oregano (to taste).
- Add 1 can drained quartered artichoke hearts and 1/3 cup chopped fresh basil (or other desired vegetables).
- Reduce heat to medium-low, and simmer for 15-20 minutes.
- Stir in 1/3 - 1/2 cup heavy cream (those with a base concern for calories may use half & half, or even milk...). Simmer for another minute, then turn off heat.

- While preparing sauce, boil 1 lb. pasta (I recommend farfalle or orecchiette) until bite-tender, then drain and return to the pot.
- Pour sauce over the pasta, and stir to combine.
- Serve in your loveliest bowls and top with grated romano cheese.

We accompanied this delight with roasted asparagus glazed with butter and hot pepper jelly, and followed with strawberry shortcakes.

Happy Birthday, Sweet Potato?

One of the very few foods that R doesn't enjoy- so naturally, I've risen to the challenge and have spent 30 some years presenting yams and sweet potatoes chopped, spiced, sweetened, flattened and disguised all in an effort to make him realize what he's missing. Silly me. Turns out he found the answer himself at our favorite restaurant
Anything is yummy when mixed with wasabi. Make sure you add the wasabi incrementally- I think different brands are spicier.

Wasabi Sweet Potatoes with Asian Spiced Steak and Walnut Broccoli

The sweet potatoes accompanied a 5 spice rubbed tenderloin. I had some SOY VAY Brand Hoisin Garlic Marinade that I marinated the steak with and then finished it in the broiler. Here’s what else we had- Rick is really a fan of the sweet potatoes with extra wasabi mixed in.
Wasabi Sweet Potatoes
~Add to boiling water:
3 large sweet potatoes, peeled and cut into quarters
~Cook until easily pierced with a fork (15 mins?)
~Drain water, mash potatoes, and add:
4 tbls or to taste of cream cheese
2-3 tbls of butter or margarine
3-4 tsps of wasabi powder mixed with water to make a thick paste
1 tbls lite sodium soy sauce

Walnut Broccoli:
~Heat 2 tbls sesame oil plus 1 tbls garlic oil or olive oil in wok or large
frying pan- add 1 cup walnut pieces and cook until just darkened,
remove and set aside.
~Add to remaining oil in pan and cook until soft:
1 sweet onion, chopped
4 cloves garlic, minced
~Add 2 cups broccoli cut in bite size pieces and ½ cup of beef broth
~Cover and steam broccoli until just tender.
~Stir in walnuts, add soy sauce to taste

And now she's 30!

We had a great time at a Morrocan Restaurant in Portland for the big three-oh birthday. Here's my attempt to recreate a wonderful chicken with dried apricots that was served during the belly dancing! Mine isn't quite as sweet-also not as exciting- but turned out tasty, none the less.

Apricot Chicken

~ Brown 8 skinless chicken thighs in 2 tbls olive oil in a large roasting pan (stove top safe) push meat to one end of the pan and add:
1 ½ onion, diced
4 stalks celery, diced
2-3 carrots, diced
2-4 cloves garlic, minced
~Saute until onions are translucent and soft, about 5 minutes.
~Add to pan and combine with meat and veggies:
1 tbsp ground cumin
2 tsp smoked paprika
1 tsp ground cinnamon
2 tsp tandoori spice (available at world market – or try subbing ½ tsp ea. coriander, ground allspice, salt, and nutmeg)
1 tsp ground ginger, plus 1 inch fresh minced
½ tsp hot pepper sauce or to taste
¼ tsp turmeric
~Stir in:
2 cups chicken broth (might need to add more liquid as it cooks)
Juice from 2 large oranges, 1 large lemon (about 1 cup juice)
1 cup dried apricots
2 -3 tbls apricot jam

Cover and cook in 350 degree oven for 45 mins. or until chicken is almost falling off the bone. Uncover. Add 3-4 zucchini, cubed, 1 drained can of garbonzo beans (chick peas) and ¼ cup chopped fresh cilantro. Cook until squash is just tender, 5-10 minutes.
Garnish with green olives and serve with couscous mixed with toasted almonds.

Serves about 8

A Pork Chop Comment

I just realized that Joel left a pork chop question - oh about a million months ago. I happen to have been experimenting with pork recipes lately. He wondered what to do with a thick chop. You can bake them- but first, try this. I'm all excited about a marinade/brine for 30 minutes in a salt and apple juice solution. For four chops or a 1 1/2 lb loin use 1/4 cup salt dissolved in 3 cups of apple juice. Refrigerate for 30 minutes, rinse chops under cold water and dry thoroughly with paper towels. You won't believe the juicy texture! I've brined pork loins, coated them with chopped pecan/bread crumbs and served with chutney and it was good. You could also brine and then slice the thick chops to make a pocket and stuff them with a prepared chutney or a homemade combination like dried apricots and onions marinated in brandy, or a bread stuffing. Bake in a hot oven- 375-400 degrees for 17- 25 minutes ( 150 degrees internal temp is good for pork) about 17-25 minutes and let rest 5 minutes before serving.

This recipe is adapted from cooks illustrated - (Jan- Feb 2008 if you want to see theirs)

Pecan Pork Loin

~Submerge 1 1/2 lb pork loin or thick chops in solution of ¼ c salt dissolved in
3 cups apple juice. Refrigerate 30 minutes. Rinse under cold water & dry.
~Toast 1 ¼ c pecans, cool, chop and mix with 2 cups soft bread crumbs..
~Combine with minced garlic, 2 tsp dried parsley, ½ tsp thyme leaves, 2 tbl Parmesan cheese, pepper to taste.
~Whisk 2 egg whites with 2-3 tbl sweet- hot prepared mustard ~ add
2 tbl or so of flour (it's very glue-like).
~ Spread the mustard mixture on your meat and dip it in the pecan mixture to
coat.

~Bake on a wire rack in a roasting pan or rimmed baking sheet in a hot (375-400
degree) oven for 17-25 mins. (150 degree internal temp) Let rest 5 mins.

Nice served over sliced apples sautéed with onions seasoned with brown sugar, rice vinegar or wine, shake of cinnamon or nutmeg. Or use a prepared chutney to flavor another sautéed fruit- mangoes or peaches or apples.

Serves 4-6

Wedding Menu

Wedding Menu- August 30, 2003

This is a post I prepared to celebrate L and T's anniversary, but then I had a senior moment and "I FORGOT!" Doh- Anyway, I'll try to recreate the missing recipes and post them soon. It was a wonderful menu.


Oaxan peanuts and tri color chips with salsa
Scallop cakes with cilantro aioli
Jicama and orange skewers with mint and lime marinade
Mini Mexican quiches of cheese and green chilies
Cherry tomatoes stuffed with corn salsa

Mexican spring rolls with herbed dipping sauce*
Savory chicken fillo empanadas*
Mini sweet peppers with cilantro ranch dip
Pepper jack cheese cubes with scallions

Dinner Buffet:
Marinated prawns with lemon mango salsa served on greens*
Cheese enchiladas
Tortillas –warm with guacamole* and assorted salsas
Shredded red cabbage and orange salad with White Mexican Dressing*
Black Bean and corn salad with red sweet peppers*
Garden tomato salad with fresh oregano vinaigrette*

Bowls of seasonal berries
Brownies
Wedding Cake



*recipes made by friends and family

Thinking about the Menu

Here are some menus from this past week- I'm interested in keeping track so that I can develop the most complimentary combination. Recipes are posted for many of these entres.

Chicken Fajitas, Black Beans, Fajita Veggies (onions, sweet peppers, zucchini*) Guacamole and Soft Tortillas. (used roasted garlic, cumin, chili powder in the veggies- Xmas fajita spice rub, chopped onions and tomatoes in the chicken) *nice combination- I'd like to try pumpkin with fajitas some time.


Lemon Thyme Chicken, Thin Spaghetti**, Roasted Lemon Cauliflower, Greens with Diced Apples, Toasted Pecans and Balsamic Dressing.** only starch I had -worked ok, but wide noodles are better with this- I also didn't have mushrooms, which add a lot, I think.


Teryaki Salmon*** with Sushi Sides (Sliced Avoacado, Scallions, Pickled Ginger), Rice, Stir Fried Snap Peas and Broccoli with Toasted Black Sesame Seeds.***I've given up making my own marinade for this and use SoyVay- it must be loaded with sugar as the dish comes out carmelized ...but boy is it tasty!

Coq au Vin

This is a wonderful wintertime, do ahead, chicken in wine stew to enjoy with friends. It takes a bit of chopping and stirring- but most of the work is done ahead and if you make
the mashed potatoes ahead, too- it's not bad. I mash the potatoes with soy cream cheese, and margarine, and chicken broth- refrigerate overnight and just reheat in the microwave.
We also had a salad with spicy pecans and pears, and quick, sauteed green beans tossed with roasted red peppers. Pumpkin pie came with a friend for dessert!




Coq au Vin (Adapted from The Silver Palate)


~One day before serving, fry 10 slices of bacon in a large roasting pan that can
handle stove top cooking too. When crisp, remove and drain on paper towels

~Brown about 6 lbs of chicken pieces in the hot bacon fat. I think that thighs (with skin and bones) are best- but you can also use halved (like you have to cleave the usual size chicken breast in half) chicken breast pieces (so they’re more the size of thighs) if you only like white meat- or mix and match. Remove when nicely browned and set aside.

~Add to pan and sauté for 5 mins-
20 or so 1 inch peeled boiling onions
2 bunches, chopped scallions (mostly just the white part)
1 small regular onion chopped fine
1 large head garlic, cloves separated and peeled (cut big cloves in half)

~Sprinkle 3 tbls flour over the vegetable mixture and stir to combine
Cook for a minute or so.
~Slowly add to vegetable mixture:
3 ½ cups of good quality hearty red wine (cabernet sauvignon or a favorite)
1 cup chicken broth
1 tsp dried thyme leaves, 3 bay leaves,
2 tbls ketchup
2 tbls dried or fresh parsley, chopped
~Heat mixture to boiling, return chicken and crumbled bacon to pan and spread
out evenly. Salt and pepper to taste. Cool, cover and refrigerate over night.

~The next day, let the coq au vin warm to room temperature before baking.
~Add 1 pound mushrooms, wiped clean and quartered, about 4 cups of 3 -4 inch
long, julienned carrots
~Bake covered for an hour in a 350 degree oven.

~Uncover, stir, add additional broth so that the tops of the chicken pieces can
brown, but the lower halves stay in the liquid, and continue cooking for
at least an hour- or until the meat is almost falling off the bone tender
and the liquid is gravy consistency.

~Serves 8-10, sprinkled with fresh chopped parsley and mashed potatoes.

Salsa Chicken Soup

I made this to contribute to our night before Thanksgiving dinner. Folks had started to arrive from out of town and we were gathering at our Daughter's home. It was a nice and easy meal. We had guacamole and chips and spicy persimmon salad with the soup- felt very decadent to have such pretty and fun side dishes. (Both recipes are posted)
The first time I had a soup like this was in college at our good friends' house in Mexico. We were sunburned and tired after a great beach day and pretty much just opened cans and mixed things together. We added canned black olives that day,and I think the salsa and canned tomatoes were the only other vegetables- good though.
Salsa Chicken Soup

Dice, peel if desired, and sauté until limp:
1 sweet onion, 4-5 carrots, 4-5 ribs of celery, 1 green pepper
Combine in large saucepan with~
6 ½ chicken breasts (boneless, skinless -cut in thirds)
1 can diced green chili, 1 can diced tomatoes with liquid, 1/2cup tequila,
½ cup mild salsa, 1 qt. chicken broth, 1 whole lemon- seeded cut in half
Season with- 1-2tbl smoked paprika, 5 crushed cloves garlic, chopped fresh
Cilantro (1/4 cup or so) 2 tsp cumin or to taste-2 tsp dried oregano, 2 bay
leaves. You might want to add more liquid as needed.
Bring to a boil and then simmer for 1 hour or until carrots are softened and chicken can be shredded. Can be frozen. Add 1 can black beans before reheating.


Serves about 8- with leftovers.

Almost your Birthday Puff Pastry Chicken

Happy Birthday M.! This is a favorite- you can add any flavors you like to the spread- or try a combination of cream cheese with herbs. Just make sure you use enough in each packet to keep the chicken moist.


Chicken in Puff Pastry

Preheat oven to 400-


~Mix together:
3/4 cup chopped green onion (opt)
3/4 cup mayonnaise
3 tbls lemon juice
2 cloves garlic pressed or minced
3/4 tsp dry tarragon

~Roll 1 sheet of Pepperidge Farm Puff Pastry Sheets* out on a floured board
till it’s about 12” x 16” – cut into 6 equal pieces

~To make packets:
place 1 tbls of mayonnaise on each section
top with 1 boneless skinless chicken breast lightly salt and peppered
fold meat around about 2 more tbls of mayonnaise mixture
fold the pastry over the chicken stuff to form a closed packet-
use 1 egg beaten with 1 tbls of water as ‘glue’ and to wash top of packets
~Place seam side down in a shallow roasting pan

~Bake until toasty brown-(45 mins) and let rest 5 minutes before serving


Serves 4-6 .

*Allow time to defrost the pastry- in gets wrecked if you try to microwave it- You might also need to turn down the oven part way through cooking to prevent pastry from browning too fast- but it’s important to start it in a hot oven to crisp the packets.

Beer Butt Chicken

This is our friend CM's recipe, and marked my official re-entry into chicken-eatingness.

Insert a 3/4 full can of beer (we prefer Pabst Blue Ribbon) in a whole chicken, standing upright on a pie plate or broiling pan.

Make a spice rub out using about 1 tbsp olive oil, a splash of beer, and equal parts:

garlic powder
salt and pepper
chili powder
onion powder
paprika
oregano

Rub the entire chicken with the spice mixture, and put anything leftover in the beer can itself. Cook on the bar-b-que on high (or in the oven at 425) for 45-60 minutes or until the wings pull off easily.

You can do all different versions of this one--we like to do a Mexican take using Chalula sauce and Mexican seasoning in the rub.

Wosle

This is a family favorite at the M's house. Christmas time = wosle time.

Put everything in one of those metal coffee percolators like you see in the break room. We bought one at Target for like $20. We only use it once a year (to make wosle) but it's worth having around.

2 quarts apple cider
1 quart orange juice
1 quart cranberry juice
1 cup sugar
1 tbsp whole allspice
6 whole cinnamon sticks
6 black tea bags
6 cups water

Let simmer for about an hour. Add your favorite brandy or rum for a tasty hot holiday treat.