Category: Entrees

3/4 lb boneless skinless chicken breast, cubed (1 use frozen, prepared)
1 me. purple onion, chopped
1 clove garlic, minced
1 TBS Olive Oil
1.5 cups water
1 15-oz can white kidney beans (drained)
1 can (11 oz) Garbanzo Beans (drained)
1 can whole kernel white corn (drained)
1 4 oz. can chopped green chiles
1-2 tsp chicken boulion granules
1 tsp. Ground Cumin
1/2 package white chili seasoning (mcCormick)

If not using prepared chicken, Saute chicken in a large skillet with onion
and garlic in olive oil. Transfre to slow cooker. Stir in remaining
ingredients. Cover and cook on low for 7-8 hours or until chicken juices run
clear and flavors are blended.
If McCormick white chili seasoning is unavailable, regular can be used.
For additional color, reserves some purple onion for garnish cheese, sour
cream and crackers for individual garnish.

Sauce
3 tablespoons unsalted butter
1 small onion , minced (about 1/3 cup)
1 tablespoon all-purpose flour
1/2 cup dry white wine or vermouth
1/3 cup lemon juice from 2 lemons
2 1/4 cups low-sodium chicken broth
Table salt and ground black pepper

Chicken
1 cup all-purpose flour
Table salt and ground black pepper
2 large eggs
2 tablespoons milk
4 boneless, skinless chicken breast halves (6 to 8 ounces each), tenderloins removed, breasts trimmed of excess fat, halved horizontally (see note), and pounded to even 1/4-inch thickness
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons minced fresh parsley leaves

A soft, eggy coating on the chicken and a thick, lemony sauce are essential to the success of this quick recipe.

Chicken French
See Illustrations Below: Cast of Coatings

1. Adjust oven rack to middle position; heat oven to 200 degrees. Set wire rack on rimmed baking sheet and place sheet in oven.

2.FOR THE SAUCE: Heat 1 tablespoon butter in medium nonreactive saucepan over medium heat. When foaming subsides, add onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add flour and stir until light golden brown, about 1 minute. Whisk in wine, lemon juice, and broth; increase heat to high and bring to boil, whisking constantly. Lower heat to medium-high and cook, whisking occasionally, until mixture is reduced to 1 1/2 cups, 10 to 15 minutes. Strain sauce through mesh strainer, return to saucepan, and set aside.

3. FOR THE CHICKEN: Set second wire rack on second rimmed baking sheet on counter. Whisk together flour, 1 teaspoon salt, and 1/4 teaspoon pepper in pie plate. In second pie plate, whisk eggs and milk until combined. Season both sides of each cutlet with salt and pepper. Using tongs and working with 2 cutlets at a time, coat cutlets in seasoned flour; shake off excess flour. Transfer cutlets to egg mixture; coat evenly and let excess run off. Return cutlets to seasoned flour; coat evenly and shake off excess flour. Place coated cutlets on wire rack on counter.

4. Heat 1 tablespoon each butter and oil in 12-inch nonstick skillet over medium-high heat; when foaming subsides, place 4 cutlets in skillet. Cook until well browned, 1 1/2 to 2 minutes. Carefully flip cutlets and continue to cook until lightly browned on second sides, 30 to 60 seconds. Transfer chicken to wire rack in oven. Wipe out skillet with paper towels. Repeat, using remaining 1 tablespoon each butter and oil to cook remaining cutlets in now-empty skillet. After transferring chicken to oven, wipe out skillet with paper towels.

5. TO FINISH SAUCE AND SERVE: Transfer sauce to now-empty skillet and set over low heat; cook until sauce is heated through, about 1 minute. Whisk in remaining 2 tablespoons butter; adjust seasoning with salt and pepper. Remove baking sheet with chicken from oven; transfer 4 cutlets to skillet, turn to coat with sauce, then transfer each serving (2 cutlets) to individual plates. Repeat with remaining cutlets. Spoon 2 tablespoons additional sauce over each serving and sprinkle with parsley. Serve immediately, passing extra sauce separately

This is my variation of Trina’s “recipe”, combined with some random recs off the internet. I’m not a big fan of canned cream of mushroom soup so I made my own, based on the Cook’s Illustrated recipe for green bean casserole. I didn’t have the oven fully up to temp to begin with so mine never browned quite as much as I would have liked.

4 Tbs butter (divided)
6 oz mushrooms, sliced
3 cloves garlic, minced
3 tbs flour
1 c turkey or chicken stock
1 c skim milk
1/2 c heavy cream

1 1/2 c diced turkey
1 c frozen mixed vegetables

pie crust for a two crust pie

Preheat oven to 450F, line pie plate with one pie crust.

Melt 3 tbs butter, saute mushrooms and garlic. Add flour and remaining tbs butter, cook stirring contantly for 1-2 min. Add liquids, cook until thickened.

Add turkey & veggies, cook until heated through.

Pour filling into pie crust, top, crimp, vent.

Bake for 15min, shield crust edges, reduce temp to 350F, bake 30 min. more.

This is from Cook’s Illustrated and is basically the recipe I grew up on, with the addition of garlic. I’ve tweaked the technique a bit to temper the eggs and make it more difficult to curdle.

2 tbs extra-virgin olive oil
1/2 pound bacon (6 to 8 slices), cut crosswise into 1/4-inch pieces
3 eggs
3 ounces Parmesan cheese , finely grated (1 cup)
3 small cloves garlic , minced
1 pound spaghetti
Table salt and ground black pepper (see note)

Cook spaghetti, reserving a cup of cooking water.

Meanwhile, heat oil in large skillet over medium heat until shimmering, but not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl. Slowly stir in about 1/3 cup of the hot pasta cooking water to temper the eggs.

Return drained pasta to pot; pour egg mixture over hot pasta stirring constantly. Sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt; toss well to combine. Pour bacon mixture over pasta, season generously with black pepper, and toss lightly to combine. Serve immediately.

From Good Eats

1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/4 teaspoon red pepper flakes (or more if desired)
1/2 teaspoon ground cumin
3 tablespoons brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces

1 ripe (red/yellow/orange) bell pepper, sliced
1 sweet onion, sliced
8 oz mushrooms, cleaned & sliced

1 avocado, sliced, sprinkled with lime juice, salt, and pepper
sour cream

flour tortillas

AB calls for grilling directly on chunk charcoal. Directly directly…no grate. Here is his recipe if you want to check it out. I’ve modified the recipe slightly for a gas grill.

In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

Heat all grill burners on high for 5-10 minutes, scrape down & oil grates. Turn the burners down just a squidge.

Grill steaks for two minutes per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.

While the meat rests saute the onions, pepper, and mushrooms.

Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with onion mixture, sour cream, and avocado in flour tortillas.

From Good Eats

3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1 1/2 teaspoons kosher salt
1 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin

Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.

Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.

Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer’s instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately with grated cheese and sour cream.

6 quarts hot water
1 pound kosher salt
1 pound dark brown sugar
5 pounds ice
1 (13 to 14-pound) turkey, with giblets removed
Approximately 4 to 4 1/2 gallons peanut oil*

*Cook’s Note: In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.

Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.

Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.

Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

Adapted from Good Eats to use rosemary instead of thyme, since I don’t like thyme. I prefer dark meat and hate cutting up chickens, so I use all thighs instead of a whole chicken. The original recipe says to bake for 1.5h but that came out a little dry for my taste.

1 10-12 chicken thighs, bone-in, skin on.
1/2 cup plus 2 tablespoons olive oil
2-3 sprigs rosemary
40 peeled cloves garlic
Salt and pepper

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, rosemary, and garlic cloves. Cover and bake for 1 hour.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

1/4 cup soy sauce
1/4 cup Durkee red hot sauce
2 Tbsp honey
2 Tbsp oil
1/4 tsp garlic powder
1/4 tsp ginger
50 pieces chicken wings
Peanut oil, for frying

Combine soy sauce, hot sauce, honey, 2 tablespoons oil, garlic powder and ginger in a small saucepan.

Deep-fry the wing pieces in small batches in peanut oil at 385 degrees (F) for about 10 minutes or until browned and crisp. Drain on paper towels.

When all the wing pieces have been deep-fried, re-heat the sauce, and toss the wings in the sauce.

Serve with celery sticks on the side.

Serves 6 to 8

Made these tonight, forgot to take a picture. I overcooked them a bit (45 minutes would have been perfect, I went to 55) since I was expecting the “falling off the bone” I get with the crockpot, but they were still delicious. A very different beast, sort of like bacon on the bone. 😀

Two racks baby back ribs
1/4 extra virgin olive oil
1 tbs fresh lemon juice
1 tbs chopped rosemary
2 tsp herbes de provence
salt & freshly ground black pepper

Remove membrane from ribs.

Place ribs in rotisserie.

Combine oil, lemon, and rosemary. Brush on ribs. Sprinkle with salt, pepper, and herbes de provence. Let sit for 20 min.

Rotisserie 40min to 1 h on high.