Chicken Chili

Charlie’s next request after the soup was chili, chicken chili.  Searched around Pinch of Yum (favorite!) and found http://pinchofyum.com/smoky-white-bean-chili-with-pork  Sounded good, but needed chicken instead…  So I worked that part out on my own.  Her recipe covers everything, but below are my changes:

Instead of the 1lb of ground pork sausage, you’ll need 2 chicken breasts.

Instead of the chili powder, I used 1 tsp of Ancho and 1 tsp of Cayenne.

For the chicken, I heated a frying pan, added the chicken and sprinkled the top side with cumin, paprika, cayenne, Ancho, black pepper and garlic salt.

Flipped the chicken, sprinkled the top with the same spices.

Added 1 1/2 tsp butter-made sure each side had a light coating and then added 1/4 cup chicken broth, kept cooking, covered.

Then left to cool covered and in liquid, shredded chicken and poured the liquid over it.


Molasses Chicken—for lack of a better title

While Arthur has his morning squirm, and I have my morning coffee, I thought I’d take the opportunity to post about last night’s supper.

Unless I have a great recipe in mind, when I make our bi-weekly, pre-grocery shopping, meal plan, I simply put down “chicken” or “roast” or “fish” or whatever…  Then, when it comes to that day, I invent something new.  Last night was “chicken.”  Arthur and I took a walk after coming home from a first birthday party.  Charlie needed some creative time (check out his site at www.undertoadcomics.com), so we got out of the house for a bit.  It was a fantastic day, and we walked past a restaurant up on Bremen, north of Locust that smelled AMAZING!  So, I called Charlie on the way home and asked him to get the chicken out of the freezer if he was willing to grill.  He was, and did.  Got home, Arthur was hungry.  While he had his snack, I brainstormed.  I’ve been wanting to use molasses in my cooking lately.  So I thought molasses, ginger, cooking sherry and balsamic vinegar would be good.  I kept thinking and here’s roughly what I came up with. As usual, I didn’t measure a thing, so these are my best estimates.  I’ll likely do some tweaking, but this one was really, really good.


5 chicken breasts

2 Tbsp molasses
2 Tbsp cooking sherry
1.5 Tbsp balsamic vinegar
2 Tbsp chicken broth
1 tsp ground ginger
3/4 tsp cardamom
1/2 curry powder
1/2 tsp Penzey’s minced garlic (they say 1/4 tsp is equal to one clove of fresh)
1/4 tsp red pepper flakes

Since my chicken breasts were frozen, I did the microwave thaw thing…so sllllooooowwwwww and always begins to cook them.
I added all the marinade ingredients to a sauce pan and heated them slightly over low heat.  Mostly just to get the molasses slightly less thick and combining with the other ingredients.  Hoping their flavors would blend a bit.
Once the chicken was thawed enough to be able to break them apart, I added them, two at a time, to the sauce pan.  Figured if they were going to cook a bit while thawing, they may as well cook a bit in their marinade.  I flipped them once in the pan so both sides got it, and only left them in there till they were mostly thawed and just barely cooked.
Next, they sat in a big ole tupperware on the stove in their marinade while the oven preheated to cook the roasted potatoes and Charlie got the grill ready.
Finally, Charlie grilled them and we devoured them.  Fantastic!


Back from an over long hiatus (heh heh…always wanted to use that word!)

Hello blogger world!

I’m here to update you all finally.  I’d love to blame the birth of my wonderful son, Arthur, for my extended absence…but as I last posted on Nov. 7, 2010…and he wasn’t born until Mar. 29, 2011, well…

To prove that I haven’t been lazy these past months though, I’ll post some pictures of what I have been up to.  Rest assured, this is not a comprehensive list, but just a taster—if you will.  Regular updates will begin: Now!

A word of warning though, regular they may be, but less often as well.  I’d love to cook as often as I used to, but sadly, Arthur does not always allow for that.  I hope you understand.

And without further ado…here are some samples.  If you’re interested in anything, let me know and I’ll share the recipe to the best of my ability.  First follows a list of the next pictures:
Corn Dogs and Onion Rings from scratch
Cranberry Chicken—of my own devising
Crepes!  (dessert and savory)
Lemon Poundcake—thank you, fellow blogger
Raspberry-Peach Sorbet—back to The Splendid Table
Rhubarb Custard Pie—Betty Crocker and Julia Child mashup
Zucchini Bread and Honey Butter—thanks Kerry!


Momma’s Golden Chicken

I ended up making a lot more meat this two week period than I expected…and probably more than our budget was happy with… I couldn’t help it. I found good recipes. And, I mean, I’m pregnant, and I’m supposed to get more protein…so that’s ok, right? Hm. Yeah, explain that to the budget. Oh well. We ate well this week, and will continue to. (Tomorrow is pork, and Tuesday is shrimp.) Anyway, I found a couple recipes in this Italian cookbook I got from my mother-in-law. Sadly, I forgot to take pictures of the peppered steak, so that’ll have to be a picture-less entry. Ok, back to the chicken. This sounded super tasty, and did not disappoint. I’d highly recommend it. (Oh and I halved the recipe and it worked just fine, but the full recipe is listed below.)

Pollo Dorato
"Momma’s Golden Chicken"
4 boneless chicken breasts
3 eggs
1/4 cup half and half (heavy whipping cream worked just fine)
1 cup flour
2 cloves garlic, minced fine
1 tablespoon parsley (I strangely didn’t have any, so I used Herbes de Provence)
1 and 1/2 cup bread crumbs
1/4 cup olive oil
1/2 cup chicken broth
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup romano cheese, grated
1/4 cup sherry wine
Wash, dry and cut chicken breasts into 12 slices. Gently pound each piece to 1/4 inch thick (I don’t have a meat hammer or tenderizer, so I didn’t pound them.) In a medium bowl, beat the eggs, cream, cheese (didn’t have this either), garlic, parsley, wine, pepper and salt. Divide mixture into two bowls. Place the chicken in one of the bowls, cover and marinate for one hour. Remove chicken and discard egg mixture. Dredge chicken pieces in flour then dunk in second bowl of egg mixture. Place bread crumbs in a dish and coat each piece of chicken. In a large frying pan on medium high heat, fry chicken in olive oil until golden brown on both sides. (I stopped here and it was delicious.) Place the chicken in a baking dish or casserole. Pour broth over and dab with pieces of butter. Cover and cook for about 15 minutes at 350 degrees. Uncover and cook for another 15 minutes. When done, serve and garnish with parsley. Serves 4.
D’Atri, Jan and D’Atri, Livia. Momma & Me & You: Making Beautiful Food and Memories Together. (Momma & Me, The D’Atri’s, LLC, 2006), 59.

Grilled Chicken with Basil Dressing

This recipe you can find on the Food Network website quite easily. Sadly, this time, I forgot the marinade. Definitely DON’T forget the marinade. It’s quite boring without it. I like making this in the summer though, when I have lots of fresh basil growing.


Drunken Chicken, Couscous, Hand-picked Salad and Sugar and Spice Cookies

Finally! A meal with different parts! Not just a main dish! Sometimes I just get so focused on the main dish, that I forget to make a side. This time, I thought ahead. So, we had some couscous, and I picked some fresh lettuce and peas for Charlie’s salad. I also has been really, really wanting cookies, so I found a new recipe out of yet another new cookbook. I made these right when I got home. I adore molasses and molasses type cookies. Most delicious ever. I wasn’t intending to make molasses cookies, but as I was flipping through the index of this most recent book, I stumbled across Sugar and Spice cookies. Those sounded good. We have the ingredients? Yep. Ok, I’m making these. Then, not long after they were finished baking, I started on the real supper. The couscous came out of a box. It was just original flavor though, so I added some finely chopped garlic and some of Penzey’s Herbs de Provence. The real meal though was the Drunken Chicken. It came out of Momma & Me & You. It was “Momma’s” answer to a guest’s request for Coq au Vin. It was a good choice.

Drunken Chicken
Momma & Me & You, Jan and Livia D’Atri pg. 64
Sugar and Spice Cookies
King Arthur Flour Whole Grain Baking pg. 325-326 (PS: I broke a rule laid down in THE BOOK…to always use the flour a recipe calls for. I didn’t have any wheat flour…so I just used plain old unbleached all purpose flour. They taste just fine. And look and bake just like described.)

Chicken Pot Pie and Queen of Puds

Unfortunately I cannot share the recipe for this Chicken Pot Pie. It was very reluctantly shared with us by a Beck Family Friend, and we were invited to continue to keep it secret. Perhaps then it will seem cruel to share the picture without the recipe. For this I apologize… As for the dessert, the Queen of Puds, well, that was another one found in Dodgem Logic. It was interesting. I liked it, but it was quite different.

Queen of Puds
2 Cups Milk
1/2 cup breadcrumbs
1 tbsp butter
1/4 cup sugar plus 1 tsp
1 lime- skin washed and grated
2 eggs, separated
3 level tbsp of crab-apple jelly (we used raspberry rhubarb)
~ Preheat oven to 350*F
~ Butter an ovenproof deep dish (pie dish would do)
~ Pour the milk into a large pan and heat just to the boiling point.
~ Take the milk and add the butter, breadcrumbs, 1/8 cup of sugar and the rind of the lime. Mix well and leave to cool (10 minutes roughly). The breadcrumbs will swell as they take on the milk.
~ Take the separated egg yolks and beat into the milk/breadcrumb mixture and pour into the buttered ovenproof dish. Bake in the center of the oven for 20 minutes.
~ In a small bowl, heat the jelly with a tsp of water to make it more spreadable. Spread it over the baked breadcrumb mixture.
~ Whisk the egg whites to soft peaks and add a spoonful of the remaining sugar and whisk again. Continue until all the sugar has been added and the meringue mix is glossy and stiff.
~ Swirl the meringue on top of the jam and sprinkle the final tsp of sugar lightly over the top. Place in the oven and bake for 10-15 minutes. The Pud will be golden brown and glistening.

Rosemary Scented Chicken Breasts with Caramelized Orange Sauce

I thought this recipe sounded really fancy. And I ADORE rosemary. Mmmmm….! And, I was curious as to what they meant about the chicken being rosemary “scented.” I mean, I like it when my food smells nice, but I prefer to taste the flavor. As with the other chicken dishes, the flavor of the sauce was great, the chicken, meh, ok. I really am wondering if it’s the fact that it’s the cheap chicken. Next chicken dish, we’ll experiment with that. For now, here’s the recipe. Oh, and also, The Splendid Table has a website where you can find recipes AND you can sign up for their weekly emails. That is where this recipe came from. From what I know of the recipes, they’re all suitable for week night cooking. I know, I know, it doesn’t sound like it, but this one really did not take long at all…but it looks fancy and tastes great!

Rosemary Scented Chicken Breasts with Caramelized Orange Sauce

Good tasting extra-virgin olive oil
4 boneless and skinless chicken breasts (organic if possible)
Salt and freshly ground black pepper
2-inch branch of fresh rosemary
10 to 12 olives (oil cured, Sicilian, or Kalamata)
1 large blood orange, or navel orange, peeled and the flesh cut into small chunks
2 large garlic cloves, thinly sliced
1/4 to 3/4 cup orange juice
1 tablespoon cold unsalted butter


~Lightly film a 12-inch straight-sided sauté pan with the olive oil. Heat it over high heat until oil shimmers slightly. Slip the chicken breasts into the pan, sprinkling them with salt and pepper. Lightly brown them on both sides, taking only about 30 seconds per side.

~Immediately reduce the heat to medium low, add the olives, rosemary, orange pulp, garlic and 1/4 cup of the orange juice. Make sure the liquid is barely bubbling.

~Cover the pan and cook 3 minutes; turn the chicken, check the sauce for burning (add a few tablespoons of orange juice if needed), and cook another 4 minutes, or until the chicken is firm, but not springy, when pressed. Remove the chicken to a serving platter and keep it warm.

~Make the sauce by adding another 1/4 to 1/3 cup orange juice to the pan and boiling it down to a syrup while you scrape up any brown bits and glaze from the bottom of the pan. A flat sided wooden spatula is invaluable for this. Swirl the butter into the pan just to blend it in. Scrape the caramelized syrup over the chicken and serve hot.


Tarragon Chicken Breasts with Buttery Leeks

This dish sounded tasty…and I imagined the leeks would provide an easy side dish. The dish was tasty, the leeks cooked down quite a bit and therefore provided a rather scant side dish. The sauce for this one was quite yummy. (Same for the chicken with the cider vinegar earlier.)

Tarragon Chicken Breasts with Buttery Leeks
Pages 200-201


Fondue! What a wonderful and exciting food! It’s so much fun to make. Normally we use a marinade provided to us by my wonderful mother-in-law. It’s quite easy and tasty. However, for my sister’s wedding we bought her and her husband a fondue pot and a cookbook…and I kind of took some recipes out of it before we gave it to them. They looked too good to pass up. We then tried the Chimmichurri Marinade and the Herb Butter Sauce. I would recommend the Chimmichurri Marinade (but I can’t post it now because it’s on the other computer) but I would not recommend the Herb Butter Sauce. Too many chives. Both of those recipes came from the Melting Pot’s cookbook. Our traditional fondue marinade is below. (And it works well for beef or chicken.)

Fondue Marinade


1/3 cup soy sauce
1/4 cup dry sherry or rice wine
1/4 tsp ground ginger


Combine, pour over meat and marinate at least 2 hours.
← Older entries Page 1 of 2