Ramsey’s Chicken Supreme

 

I purchased the Master Class series; I don’t regret it. I’ve been watching many of the cooking classes and this is the first dish I made from the series: Gordon Ramsey’s Chicken Supreme. He made it with root vegetables but I opted for potatoes and raw carrots. The problem I usually encounter with a boneless chicken breast is that they are easy to overcook and turn out tasting dry. This method produced a very tender chicken breast. My daughter took a bite and said “thank you Gordon Ramsey.” So I would also like to say “thank you Gordon Ramsey” I know he will never read this but I appreciate his teaching methods.  I will use this method moving forward.

Ingredients:

  • 4 boneless, skin-on chicken breast
  • Sea salt
  • Freshly ground black pepper
  • 3 TBS grape seed oil
  • 4 garlic cloves, crushed
  • fresh thyme
  • 1 stick butter
  • 2 shallots
  • 1/4 cup brandy
  • 3/4 cup veal demi-glace (or chicken broth)

Directions:

Preheat oven to 425 degrees. Place a large skillet over high-heat and add grape seed oil. Lower the heat to medium and add garlic and thyme. Place the chicken breast, skin side down, in the pan. Don’t move chicken until skin releases and browns on the edges, about 4 minutes. Tilt the chicken to the edge of the pan, searing the sides, about 10 seconds per side. Flip the chicken and add 6 TBS butter. As the butter melts, carefully and continuously spoon it over the chicken, basting the skin until golden, about 3 minutes. Flip the chicken back to skin side down and transfer the pan into oven for 10 minutes, until golden brown and juices run clear. Remove from oven and transfer to a plate to rest. Drain the excess fat from the pan into a small bowl.

Place the skillet back over medium heat. Add shallots and remaining 2 TBS butter. Transfer garlic and thyme back into the pan. Stirring frequently, continue to cook until shallots caramelize, about 4 minutes. Lower the heat and carefully pour the brandy in. Be cautious of the flambe caused by the alcohol burning off. Scrap the bottom of the pan, add broth, salt and pepper. Cook a few minutes then pass through a sieve into a small pot. Push the shallots and garlic into the strainer through the sieve. Place back over heat and reduce for about 5 minutes. Drizzle sauce over chicken but be careful not to moisten crispy skin.

 

 

 

 

 

Thai-Spiced Rice Bowls

Asian food is one of my favorites. Thai and Japanese are at the top of my list. I have made this rice bowl twice and each time added more spice to the broth. Still, not spicy enough for my mom…she likes it super spicy. Next time I will knock it out of the park. The original recipe was found on cookieandkate.com, but as usual, I have altered it to my taste buds. The original recipe called for no proteins. I have added chicken and a poached egg. Shrimp would be a good addition as well. If you are a vegetarian, you can use vegetable broth and tofu. The choices are abundant.

Ingredients:

  • 1 1/2 cups uncooked rice
  • salt
  • 1 tsp olive oil
  • 4 garlic cloves, minced
  • Fresh ginger, thumb tip sized, peeled and minced
  • 1 TBS Thai red curry paste (or more, if you want it spicier, start tasting once its all mixed)
  • 1 jalapeno, seeded and minced
  • 1/4 cup soy sauce
  • 1/4 cup natural peanut butter
  • 4 cups chicken or vegetable broth
  • 1 can, 14 oz, light coconut milk
  • generous squeeze of honey

Garnishes to your liking:

  • 1 cup matchstick carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 English cucumber, halved lengthwise and thinly sliced and seeded
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup dry-roasted peanuts, chopped
  • 2 green onions, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1 lime, cut into wedges
  • Rotisserie chicken, shredded or chopped
  • Poached egg
  • Shrimp, sauteed

Directions:

Cook the rice as directed. Make the broth by heating the oil, garlic and ginger in a saucepan over medium for about 30 seconds. Add the red curry paste, soy sauce, peanut butter, broth, coconut milk and honey. Bring the mixture to a boil, reduce and simmer while you prep the garnishes. Chop all your garnishes. To serve, place rice in a bowl, top with broth and garnishes.

 

Chicken & Dumplings

 

The other night I made chicken and dumplings from scratch. The creamy sauce was so delicious. My daughter ate a bite and told me how she really liked Grandma Pat’s version of Chicken & Dumplings. My son said he preferred the homemade broth in the recipe I had made that night. My children know I appreciate honesty about my meals so I can keep improving my cooking skills and make things everyone enjoys. I asked Pat for the recipe and I’ve decided I am going to somehow intertwine the two recipes. But first, I am going to share both recipes with you while I experiment.

First recipe found on tasteofhome.com and modified by me ( this one is the harder recipe):

Step 1/Prepare the Chicken and Broth

Ingredients:

  • 1 whole chicken, cut up
  • 3/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 TBS canola oil
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 3 garlic gloves, mined
  • 6 cups chicken stock
  • 1/2 cup white wine
  • 2 tsp sugar
  • 2 bay leaves
  • 1/2 cup heavy cream
  • 2 tsp fresh parsley, minced
  • 2 tsp fresh thyme, minced
  • salt and pepper to taste

Directions:

In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken pieces one at a time and coat, shake off excess. In a stockpot, heat oil and brown the chicken in batches. Remove and set aside. Add onion, carrots and celery to same pan, cook for 6-8 minutes. Add garlic, cook for 1 minute. Stir in 1/4 cup flour and blend. Gradually add stock, stirring constantly and stir in wine, sugar, and bay leaves. Return chicken to broth, bring to a boil, set to simmer and cook covered 20-25 minutes or until the chicken juices run clear.

Step 2/Make the Dumplings

Ingredients:

  • 1-1/3 cup flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 2/3 cup 2% milk
  • 1 TBS butter, melted

Directions:

In a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and butter. Combines mixtures until moistened, do not overmix. Drop by TBS onto parchment paper, set aside (this allows the baking powder to produce gas bubbles and helps them with a light consistency).

Step 3/Back to the Chicken

Directions:

Remove the chicken from the stockpot and let cool slightly. Discard bay leaves and skim fat from broth. Remove skin and bones from chicken while shredding the meat. Return the meat to broth and cook, uncovered until it reaches a simmer. Drop the dumplings on top of the broth and chicken, reduce temp to low and cook, covered for 15-18 minutes. Insert a toothpick into the dumplings to see if they are done, it should come out clean. Carefully remove dumplings then stir in cream, parsley and thyme while seasoning with salt and pepper to taste. Return dumplings to the pot and serve.

Second recipe from Pat titled Crockpot Chicken Stew

Ingredients:

  • 2 skinless chicken breast
  • 1 onion, diced
  • 4 red potatoes, diced
  • 1 cup baby carrots
  • 3/4 cup fresh green beans
  • 1/2 cup celery, diced
  • 10 3/4 oz cream of chicken soup
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 1 oz dry ranch dressing mixture
  • Fresh parsley, minced
  • Salt and pepper to taste
  • Pre-made biscuits, refrigerated

Directions:

Melt butter in sauté pan, add vegetable and stir to coat. Place vegetables in crock pot. Dice chicken, season with salt and pepper and add to crock pot. In a pot over the stovetop, mix chicken soup, milk, sour cream, and ranch mixture, until heat and blended then pour into crockpot. Cover and cook on low for 6-8 hours. Make biscuits before serving. Serve dish over biscuits and sprinkle with parsley.

 

Roasted Chicken with Lemon and Herbs

 

 

 

I recently read that the test of a good cook is if she/he could roast a chicken. I have tried multiple recipes and had many failures. However, this is the one recipe that produced a tender and juicy roasted chicken every time. I originally started with Julia Child’s recipe and improvised to make it easier. This is my take on a roasted chicken.

Ingredients:

  • One 3 1/2- to 4-pound chicken
  • Salt
  • Freshly ground pepper
  • Butter
  • Fresh herbs (dried as an alternative)
  • Celery
  • Carrots
  • Onions
  • 2 lemons
  • 1 tablespoon fresh lemon juice
  • 3/4 cup chicken stock or broth

Directions:

  • Preheat the oven to 425
  • Wash the chicken rapidly inside and out with hot water and pat thoroughly dry. Salt and pepper the cavity and place vegetables and fresh herbs inside the cavity; whatever you have in the pantry work (carrots, celery, onion, and lemon). Massage the chicken all over with 1 tablespoon of the butter
  • Choose a flameproof roasting pan that is about 1 inch larger than the chicken. Salt the chicken all over and set it breast up on a rack in the pan. (Thoroughly wash all surfaces and utensils that have been in contact with the raw chicken)
  • Roast the chicken in the oven for about 1 hour and 15 minutes, as follows: At 15 minutes Brush the chicken with the remaining 1/2 tablespoon of butter. Scatter the onion and carrot all around the pan. Reduce the oven temperature to 350°. At 45 minutes Brush the lemon juice over the chicken. If necessary, add 1/2 cup of water to the vegetables to prevent burning. At 60 minutes Baste with the pan juices. Test to see if done: The drumsticks should move easily in their sockets; their flesh should feel somewhat soft. If not, continue roasting, basting and testing every 7 to 8 minutes, until an instant-read thermometer registers 165°
  • Spear the chicken through the shoulders; lift to drain; if the last of the juices run clear yellow, the chicken is done. Let rest on a carving board for 15 minutes; discard the string
  • Spoon all but 1 tablespoon of fat from the juices in the pan. Add the stock and boil until lightly syrupy, 5 minutes. Strain and serve with chicken.
  • Alternatively; you can boil the giblets in water with salt, pepper and bay leaves and make a gravy out of the drippings

Thai Coconut Chicken

 

I spent my first 6 months working as a paramedic in San Francisco. Because I didn’t spend much time working in SF, I didn’t get to know the SF Fire Department men and woman very well. What I do know, is that dinner is very important to firefighters at the fire house. I spent 6 years with my ambulance housed at the station I now work at, and 2 years housed coast side. Some of my best meals were at the firehouse. With that being said, I found this recipe from a book titled Firehouse Food: Cooking with San Francisco’s Firefighters. I made it for my daughter and I this weekend and we both loved it. I may tweak it a bit next time to add more heat and acid.

Ingredients:

  • 2 cups jasmine rice
  • 5 TBS vegetable oil (I used olive oil)
  • 1 medium white onion, halved and cut into 1/4 inch slices
  • 1 TBS minced garlic
  • 1 TBS minced ginger
  • 1 jalapeno Chile, stemmed, halved, seeded and thinly sliced
  • 4 boneless, skinless, chicken breast halves (I suggest trying boneless, skinless thighs as they are more tender) 2 pounds total
  • 1 can (13.5 oz) coconut milk ( I used unsweetened)
  • 1/4 cup soy sauce
  • 3 TBS rice vinegar
  • 1 bunch basil, leaves thinly sliced

Directions:

cook rice, set aside. Heat oil, add onion, garlic, ginger Chile, stir fry until the onion is softened (3-4 mins). Set aside. Heat more oil and add chicken until opaque (5 mins). Return the onion mixture to chicken, add coconut milk, soy sauce, vinegar, bring to a boil and cook until reduced by 1/2 (8 mins). Stir in the basil, and serve.

Suggestions: add Thai chili paste for more heat, juice of lime for acid, cilantro in place of basil and crushed peanuts to garnish.

 

 

 

 

Jamaican Jerk Chicken from Smokey Joe’s

 

 

I found this recipe while craving the flavor of jerk chicken and have made it several times. I’ve never been to Smokey Joe’s on Negril Beach in Aruba, but its on the bucket list. Photo is from my first visit to Hawaii. This chicken dish is full of flavor and spice. Recipe found on: http://relish.com/

Ingredients:

  • 1 bunch green onions, cut into 2 inch lengths
  • 4 garlic cloves
  • 1 (2 inch) piece peeled fresh ginger, cut into 1/2 inch discs
  • 1 TBS heaping fresh thyme leaves
  • 1 tsp ground allspice
  • 1 whole cinnamon stick, broken into several pieces
  • 1 tsp ground nutmeg
  • 2 tsp freshly ground black pepper
  • 1 to 3 Scotch bonnet or habanero chile peppers, stems and seeds removed (jalapenos for less heat)
  • 2 TBS dark brown sugar
  • 1/2 cup soy sauce
  • 4 limes, juice equaling 6 TBS
  • 1/2 cup canola oil
  • 4 skin-on, bone-in chicken leg quarters or 1 (3 pnd) chicken cut into quarters

Directions:

Place all ingredients, except oil and chicken, into blender or food processor. With the blender still running, slowly add a thin stream of the oil until the mixture becomes thick. Save 1/2 cup for basting while cooking.

Marinade chicken for at least 2 hours or overnight.

Remove from marinade once grill is prepped. Place chicken on grill, direct heat, searing the first side for 3-5 minutes. Turn, baste with reserved marinade and grill another 5 minutes. Move chicken to indirect heat and cook until internal temp reached 165 degrees.

 

Lemon Chicken

IMG_9501

Really good wine pairing for this dish pictured above

This is another recipe from my new cookbook I recently purchased called Cooking My Way Back Home.  The original recipe calls for olives and feta which I will include but I did omit because I did not think my children would like it.

Ingredients:

  • 6 boneless, skinless chicken breasts, each cut on the diagonal into 3 pieces
  • Salt and freshly ground pepper
  • 1/3 cup all-purpose flour
  • 1/4 cup canola oil
  • 4 TBS unsalted butter
  • 8 cloves garlic, finely chopped
  • 1 TBS dried oregano
  • 1 TBS sugar
  • 1/2 cup dry white wine
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 cups chicken stock
  • 1 TBS fresh flat-leaf parsley

Garnish:

  • 1 cup nicoise olives, pitted and quartered
  • 1/2 cup crumbled feta cheese
  • 2 TBS chopped fresh flat-leaf parsley

Directions:

Season the chicken with salt and pepper, put the flour in a shallow dish and dredge each chicken piece in it.  Heat the oil and add the chicken pieces, cooking for 2-3 minutes on each side, or until golden.  Transfer to a plate and set aside.  Lower the heat and add 2 TBS butter to pan scraping up any bits, then add the garlic and cook for 30 seconds.  Add the oregano, sugar, wine and lemon juice, raise the heat and simmer for 2 minutes.  Add stock and cook 4 more minutes.  Turn the heat to medium-low and add the chicken with the remaining 2 TBS butter, stir to coat each chicken piece and cook 2 more minutes or until chicken is cooked through, add the parsley and season with salt and pepper.  To serve place chicken on plate, cover with sauce and garnish with olives, feta and parsley.

Hot Fried Chicken Sandwich with Biscuits and Coffee-Laced Gravy

 

This is the first of many recipes I will be posting from my favorite new cookbook Cooking My Way Back Home by Mitchell Rosenthal.  In this recipe the coffee-laced gravy is the star.  You can make the gravy and just serve it over biscuits if you like but I wanted to post the recipe in its entirety in case you want to try it  the way its suppose to taste.

Coffee-laced Gravy

Ingredients:

  • 1 tsp canola oil
  • 3 slices thick-cut bacon, cubed
  • 3 ounces breakfast pork sausage links, casings removed
  • 1/2 yellow onion, sliced
  • 2 TBS unsalted butter
  • 1/4 cup all-purpose flour
  • 3 TBS brewed espresso or other strong coffee
  • 3 cups Chicken Stock, warmed
  • Salt and freshly ground pepper to taste
  • 1/2 cup heavy cream
  • 1 tsp chopped fresh sage
  • 6 Country Biscuits (recipe follows)
  • 6 fried chicken breasts (recipe follows)

Directions:

In a frying pan, heat the oil over medium heat.  Add the bacon and cook, stirring occasionally, for about 3 minutes, or until some of the fat is rendered.  Add the pork sausage meat and cook, breaking up the meat with a wooden spoon or spatula, for 3 minutes more, or until it starts to brown.  Add the onion.  Continue cooking, stirring occasionally, for about 5 minutes, or until the onion is soft.

Add the butter and stir until melted.  Lower the heat to medium-low.  Stir in the flour and cook, stirring constantly, for 2 to 3 minutes to cook away the raw flour taste.  Pour in the espresso and stock and stir well, making sure to scrape the bottom of the pan to dislodge and browned bits.  Raise the heat to medium and simmer for about 10 minutes, or until reduced by half.

Add the cream and cook, stirring occasionally, for about 10 minutes, or until the mixture has a nice gravy consistency.  Finally, stir in the sage, then taste and correct the seasoning.

Split each biscuit in half horizontally and lay the halves, cut side up and side by side, on a plate.  Top with a hot fried chicken breast, ladle the hot sauce on top, and serve immediately.

Country Biscuits:

Ingredients:

  • 4 cups all-purpose flour
  • 1 1/2 TBS baking powder
  • 1 tsp baking soda
  • 2 TBS sugar
  • 1 TBS salt
  • 1/2 pound, plus 1/2 stick butter, frozen, cut into 1/2 inch cubes
  • 1 cup buttermilk

Directions:

Whisk together the flour, baking powder and salt.  Scatter the butter on top, on low speed with mixer beat until the butter is about the size of peas, combine all bits with buttermilk until it forms into a dough. Turn the dough out into a lightly floured work surface. Fold and pat until soft and cohesive. Roll out to 1 inch thick and transfer to a sheet pan. Refrigerate for 30 minutes or up to a day.

Line a sheet pan with parchment paper. Re-roll the dough into a round 1 inch piece onto lightly floured work surface. Cut as many biscuits as possible into 2 inch rounds. Place the biscuits on prepared pan and place in refrigerator for 15 minutes. Preheat oven to 400 F. Bake the biscuits for 25 minutes or until lightly browned on top.

Hot Fried Chicken

Ingredients:

6 boneless, skinless chicken breasts
Salt and freshly ground pepper
1 cup buttermilk
Canola oil, for deep frying
2 cups all-purpose flour
1/4 cup Town Hall Spice Mixture (recipe follows)
1 tsp salt

Directions:

Place the chicken breasts between 2 sheets of parchment paper or plastic wrap and beat with a mallet until 1/2 inch thick. Season with salt and pepper. Add the chicken and buttermilk into a bowl and coat. Let soak for 15 minutes. Heat the oil in a deep fryer or heavy bottomed frying pan to 375 F. In a bowl stir together flour, spice mixture and 1 tsp salt. Toss the chicken into the flour mixture and out of the buttermilk and cook in hot oil for 4-5 minutes. Transfer to paper towels to drain.

Town Hall Spice Mixture

Ingredients:

2 TBS cayenne pepper
1 1/2 tsp paprika
1 tsp salt
1 tsp white pepper
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp dry mustard
1/8 tsp celery salt

Directions: Mix all ingredients together. Store in airtight container in cool cupboard. Keeps for up to 6 months.

Chicken Kebabs with Avocado Dip

I’m back to college and trying to juggle studying, children, and work with my personal life. That means less time to share recipes but I haven’t stopped cooking. Cooking gives me a break from studying and relaxes me. This is a rather simple recipe I found in Jamie Oliver’s book titled Jamie does Spain, Italy, Morocco, France, etc. etc. Love his recipes and books and this one is simple and delicious.

Ingredients;
4 boneless chicken breasts
4 pitas or flatbreads (Olga bread works well)
1 lemon

For the marinade;
Fresh ginger, peeled and finely grated, thumb size piece
1 TBS hot paprika
1 tsp turmeric
1 tsp coriander
3 TBS olive oil
sea salt and freshly ground pepper

For the avocado dip;
2 ripe avocados
1 tsp ground cumin
2 cloves garlic, peeled and very finely chopped
1 fresh green or red chile, de-seeded and finely chopped
2 TBS extra virgin olive oil
Juice of 1 lemon

Directions;

Cut chicken into pieces for kebabs and mix marinade ingredients together, combine with chicken and cover with plastic wrap, place in fridge for 30 minutes or overnight. Make avocado dip and set aside. Place chicken pieces on skewers, grill for 5-7 minutes on each side and serve with bread and avocado dip.