The Missing Ingredient

A Food Blog

Baked Chicken with a Cream Sauce November 13, 2009

Filed under: Chicken,Uncategorized — xigumdrops @ 8:06 am
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Chicken with a cream sauce

This recipe was titled “Coq Au Vin, My Way.  I’m pretty sure that Coq Au Vin doesn’t have cheese or cream which probably makes this recipe better than a traditional one!  Replace the cream with milk for a lighter version.  My changes are in green.

Source: All Recipes.com

3 tablespoons olive oil

6 skinless chicken thighs

2 cloves garlic, crushed

1 tablespoon Italian seasoning (Penzey’s Tuscan Sunset)

3 medium tomatoes, sliced

4 portobello mushrooms, sliced (omitted)

1 pinch salt (optional)

1 teaspoon freshly ground black pepper

1 sweet onion, chopped

1/3 cup Burgundy wine (Merlot)

1 cup heavy cream

1/4 cup shredded Gruyere cheese

2 tablespoons cornstarch (optional)

Heat oil in a large skillet over medium heat. Add the chicken thighs, crushed garlic, and Italian seasoning. Brown the chicken thighs on both sides, then add the tomatoes and portobello mushrooms. Season with salt and pepper. Reduce heat to low, cover, and simmer for about 30 minutes.

Strain off about half of the liquid from the skillet, and pour in the Burgundy wine. Cover, and simmer for another 30 minutes. Remove the chicken, tomatoes and mushrooms to a 8 or 9 inch square baking dish. Cover with sliced onion, and set aside.

Preheat the oven to 350 degrees F (175 degrees C). Bring the liquid remaining in the skillet to the boiling point over medium-low heat. Gently whisk in the heavy cream and Gruyere cheese. Remove from the heat, and stir until smooth. If the sauce is not thick enough, whisk in the cornstarch, and simmer over very low heat until it thickens. Pour the sauce over the chicken in the baking dish.

Bake for 30 minutes in the preheated oven, until onions are tender. Let rest for 5 minutes before serving.

 

Slowcooker Latin Chicken November 8, 2009

Latin Chicken

Wow this chicken was so tender and flavorful.  My guess is that you could skip the browning of the chicken part since you’re using skinless chicken and the slow cooking tenderizes the meat so much.  For some reason I can’t find my veggie picture on my computer but we loved the sweet potato/bell pepper combination.

Source: All Recipes.com

1 tablespoon olive oil

3 pounds skinless chicken thighs (I used a thigh/leg combination)

salt and ground black pepper to taste

1/4 cup loosely packed cilantro leaves

2 large sweet potatoes, cut into chunks

1 red bell pepper, cut into strips

2 (15.5 ounce) cans black beans, rinsed and drained

1/2 cup chicken broth

1/4 cup loosely packed cilantro leaves

1 cup hot salsa

2 teaspoons ground cumin

1/2 teaspoon ground allspice

3 large cloves garlic, chopped

lime wedges, for garnish

  1. Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
  2. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges and serve with hot rice.
 

Slowcooker White Chicken Chili November 7, 2009

White Chicken Chili

It’s hard to have a true white chicken chili that’s also spicy.  Once you put in the cayenne and chili powder it doesn’t look like a white chili anymore!  I make chili pretty often and am always trying new ingredients and spice mixtures.  This one was delish!  Chili doesn’t really need much of a recipe though; be creative and use what you have on hand.

1 pound dried navy beans, picked over

2 tablespoons olive oil

1 cup carrots

2 cups onions

1 jalapeno, finely chopped

2 tablespoons garlic

1 2/3 tablespoons chili powder

1 teaspoons kosher salt

1 teaspoon ground cumin

Sprinkle crushed red pepper (to desired taste)

1/4 teaspoon dried oregano

1 teaspoons ground black pepper

1/8 – ½ teaspoon cayenne pepper (to desired taste)

1/8 teaspoon cinnamon

3 cups low-sodium chicken broth

1 pound chicken breast, diced

2 (10-ounce) cans Ro’tel Diced Tomatoes and Green Chiles (original), undrained

1 can cream of chicken soup

1-2 tablespoon heavy cream

  1. In a large bowl, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and add to Crockpot.
  2. In a skillet, heat the oil and sauté the onion, carrot and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the spices and chicken broth, stirring, for 2 minutes. Add to Crockpot.  Add the chicken, canned tomatoes, soup and stir to combine.  Cook on low 8-9 hours or on high 4-5 hours.  Finish by adding the cream.
  3. Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, cilantro, jalapenos, and green onions to taste.
 

Stir-fry Chicken with Jalapeno and Allspice Marinade January 4, 2009

Filed under: Chicken,Spice rubs and Marinades — xigumdrops @ 5:02 pm
Tags: ,

jalapeno-chicken

I used the ingredients found in the Williams-Sonoma New Flavors for Chicken book but changed the prep and cooking instructions.  The marinade was quick to make and I pretty much always have these ingredients on-hand so it was convenient too.  The chicken was not spicy at all as the heat from the pepper is lost in the high heat cooking.  Changes to the original ingredients are in green; prep instructions are different from original recipe.

Inspiration:  Grilled Chicken Skewers with habanero chile and allspice from Williams-Sonoma New Flavors for Chicken cookbook

1/2 habanero chile (1 Jalapeno pepper)

2 cloves garlic, minced

1/2 small red onion, cut into pieces

2 tablespoons cider vinegar (Rice Wine Vinegar)

1 tablespoon soy sauce

1 teaspoon ground allspice

1 teaspoon dried thyme

1/2 teaspoon kosher salt

1/2 cup canola oil (1/3 cup olive oil)

3 boneless, skinless chicken breast halves cut into pieces

1 large red bell pepper cut into 1-inch squares (green bell pepper)

 

1.  Combine all ingredients into a large nonreactive bowl.  Cover and refrigerate for at least 4 hours and up to 6 hours.  Time was not on my side so I marinated for 1 hour.

2.  Heat large skillet to wok on high heat and add all ingredients.  Cook over high heat for approximately 15 minutes or until chicken is no longer pink.  You may need to push onion and bell pepper to the side to prevent burning.  Serve hot with white rice.

jalapeno-chicken-cooking

 

Kraft contest videos December 3, 2008

I entered two of Kraft’s Cooking Channel contests.  Entries had to include one of 10 Kraft recipes and upload a 3 minute video of how to make it.  See my videos here:

Amanda’s Bruschetta Chicken Bake from Kraft

 

Amanda’s Molten Chocolate Cake from Kraft  This was awesome and so easy to make!

 

Turkey Pot Pie November 29, 2008

Filed under: Chicken,Turkey — xigumdrops @ 3:34 pm
Tags: , ,

turkey-pot-pie-2

What to do with all of the leftover turkey?!?  I found a recommendation on WC for Chicken Pot Pie IX from All Recipes. The recipe includes cooking the chicken but I used turkey leftovers; you could use a rotisserie chicken as well.  I changed up the original quite a bit so click here to See the original recipe. This was delicious and I definitely will be making it again.

1 cup cooked turkey, shredded or cubed

1 cup frozen sliced carrots

1 cup frozen green peas

2 russet potatoes, scrubbed, skin removed, and cut into 4 pieces each

1/3 cup butter

½ Tbs. garlic, minced

1 cup sliced celery

1 cup chopped onion

1/3 cup plus 1 Tbs. all-purpose flour

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/2 teaspoon poultry seasoning

1/4 teaspoon black pepper

1/2 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup plus 1 Tbs. milk

1 Tbs. heavy cream

2 (9 inch) unbaked pie crusts

Egg white

 

1.  Preheat oven to 425 degrees F.  Spray 8×8 or 9×9 pie pan with nonstick spray.

2.  Add potatoes to medium saucepan and add cold water to cover; bring to boil and cook for 5 minutes.  Potatoes should not be fork tender but rather slightly translucent around edges.  Drain and dice when cool enough to handle.

3.  In the saucepan over medium heat, cook onions, celery, and garlic in butter until soft and translucent. Add carrots and peas. Stir in flour, salt, garlic powder, poultry seasoning, pepper, and celery seed. Slowly stir in chicken broth, milk, and cream. Simmer over medium-low heat until thick.  Add cooked turkey and diced potatoes and reduce heat to low; simmer until step 5.

4.  Place piecrust in prepared baking pan; edges of crust should hang over pie pan slightly.  Bake in preheated oven 5 minutes.  

5.  Place the chicken mixture in bottom piecrust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.  I cut the top crust into squares and placed them all over the top.  Brush crust with egg whites.

6.  Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

turkey-pot-pie

 

Baked Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella and Basil November 28, 2008

stuffed-chicken

This is an easy to-prepare dish that looks and takes fabulous.  The original recipe calls to grill the chicken but I prefer to bake it so I’ve included the baking instructions here.  To save on cutting time and costs, I used a 3 cheese Italian blend which is also much easier to work with than fresh mozzarella.  I served the chicken with fried okra but it would be great with a caesar salad or maybe a light pasta side?     

Adapted from:  Fine Cooking

4 medium boneless, skinless chicken breast halves (about 1.5 pounds)

Kosher salt and freshly ground black pepper

12 large basil leaves

1/4 Lb. fresh mozzarella, thinly sliced (I used 3 cheese Italian blend, pre-shredded)

4 thin slices prosciutto (should be long enough to wrap all the way around the chicken breasts)

1 tbs. extra-virgin olive oil

1.  Preheat oven to 375.

2.  Cut through each chicken breast horizontally almost all the way through and open it like a book. Sprinkle the chicken all over with 1/2 tsp. salt and 1/2 tsp. pepper (total for 1.5 pounds chicken).  Layer the basil and mozzarella evenly on half of each breast and then fold it closed.  Wrap a slice of prosciutto around each breast to hold it closed and then brush lightly on both sides with the olive oil.

3.  Bake on foil lined sheet for 20-25 minutes until chicken is cooked through.