Poultry

Chicken, Turkey, Duck, and other things that have beaks…

Butternut Squash Pizza

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Last Thursday, I just could not seem to get butternut squash out of my head. Being summer, (ergo my love is out of season) I blame it on my strong desire for fall and cooler temperatures that I spent about 90 percent of my day fantasizing about one of my fall/winter favorites. Ironically enough I was supposed to be making chicken and dumplings for dinner on Thursday evening – another cold weather favorite – but D was amazing enough to acquiesce to my squash craving (most likely out of a desire to avoid hearing me talk about orange truly for three hours if I did not get it).

On the first night, I did not care for this pizza much. It tasted good, but was a bit too sweet for me. I began to wish that I used the Delicious Orange Truly  a.k.a roasted butternut squash whole as it was with a pesto topping instead of puree-ing the squash and using it as the sauce. However, this pizza seemed to get better and better as a leftover and by the next afternoon I was enjoying it thoroughly. It is entirely possible that it was delicious the whole time and I was in a weird mood (a culinary trend that dominated last week), but either way this pizza is a tasty way to deliver loads of nutrition to picky adults or kiddos! Feel free to add whatever you like, or omit whatever you don’t like. As usual, this is a great way to use up leftovers before they spoil.

Butternut Squash Pizza

For the Squash Puree

One recipe Roasted Butternut Squash
One head garlic, for roasting (omitting this might detract from sweetness)
Small amount of chicken broth

Preheat oven to 350°F. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic, butternut squash, and onions in a baking dish. Add oil and spices to taste, sprinkle with salt and pepper; toss to coat. Turn garlic cut side up. Bake until garlic skins are golden brown and squash is tender, 40-50 minutes.  Squeeze garlic cloves from skins, combine with squash, onions, and a small amount of chicken stock in a food processor or blender and puree (can also use an immersion blender). Taste and adjust for seasoning preferences.

For the Pizza

Favorite Pizza Dough, stretched and rolled to desired thickness
Spinach
Crushed red pepper flakes to taste
Handful of sliced mushrooms
One-Half a zucchini, sliced into quarters
Grilled chicken breast with seasoning of choice, sliced
One-Half Mild Italian Chicken-Provolone Sausage, pan seared and sliced
Summer Heirloom Tomato, thickly sliced (optional, these are also wonderful as a side salad)
Fresh mozzarella, either grated, crumbled or cut into small dice (optional)
Half cup each of shredded Fontina and Smoked Provolone (more if necessary to cover or desired)
Salt and Freshly cracked black pepper
Sun-dried tomatoes, minced (optional or can sub for heirloom tomatoes)
Simple Arugula salad
Caramelized onions (optional)
Two cloves garlic, minced or cut into thin chips

Place rolled pizza dough on a pizza baker (preferably one with holes). Spoon the squash mixture onto the dough and spread in a circular fashion; top with the fresh garlic. Sprinkle a bit of salt, crushed red pepper flakes, and freshly cracked pepper.  Top with a layer of spinach (to keep the spinach from drying out), then a layer of the cheese mixture. After the cheese, arrange zucchini, mushrooms, chicken sausage and chicken around the pie. If using sun-dried tomatoes or regular tomatoes, add at this time. If you have extra roasted garlic, feel free to squeeze it over the pie. Bake in the oven (preheated to 400) for about 12-15 minutes until the dough rises and turns golden brown – adjust cooking time for thicker or thinner crusts accordingly. Once you remove the pizza from the oven, cut into slices with a pizza cutter and top with Arugula salad. If using caramelized onions add now as well and serve with crushed red pepper and freshly cracked black pepper to taste.

Smoked Tortilla Soup

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You know those days that you just cannot decide what you want to eat? The days when nothing sounds good, but you have 95 percent of the components of four different dishes that desperately need to be used up. Yesterday was one of those days in Andiland. I finally decided that I would get the remaining 3 elements that I needed for a stir fry (basically just needed a protein) and to make tortilla soup, thinking that if I made both I could have the soup for lunch or just freeze it. Fast forward to actually getting home and cooking dinner and I was just too tired to cook both – so soup was on the menu. I have always thought that the name of tortilla soup is funny. For starters, I do not eat tortilla chips with my tortilla soup – at this point does it just become Mexican tomato soup with chicken? I guess tortilla soup stills sounds better. Then you have people claiming to have roasted tortilla soup. What is roasted? The tomatoes? The Chicken? Could be anything or nothing really. Then you have smoked tortilla soup – when can also be chicken or the peppers. In my case I suppose I made Smoked non-tortilla tortilla soup because I used smoked chipotle peppers in adobo. Good enough for me! The beauty of this soup is that it is flavorful, can be adapted any which way, is healthy (go light on the cheese), and can easily be a pantry meal when you cannot get to the store. Additionally, you can make this in 30 minutes or let it slow cook. It is also adaptable for vegetarian diets (leave out the chicken) and has no gluten or dairy (omit cheese) so it can be great for those sensitivities.

Note: I would have rather used fresh, roasted tomatoes but I only had one and a can of fire-roasted crushed tomatoes – so that is what went in. I think I should have used a little less as the end result was a bit too tomatoey (though I could have added more stock – just did not want to make a HUGE portion). Additionally, I used chipotle peppers in adobo as my main source of spice – feel free to use dried chipotle peppers, cayenne, jalapeno, or whatever your pleasure is. I used a little more than half a can, I think I could have used a bit less. The end result was quite spicy and smoky, not necessarily a bad thing as D and I like both elements very much, but cooking for others I would have reduced it.Also, I hate bell peppers. Normally you would put some in a tortilla soup, but given my aversion, I could only manage to put maybe a quarter in (it was pre-diced as well because I cannot stand the smell of bell peppers at any stage of their journey).

Tortilla Soup, Serves 3-4

One can Muir Glen Organic Fire-Roasted Tomatoes (Crushed, Diced, or Whole)
One Medium Tomato, roughly chopped
Four cups chicken broth
One White Onion, diced
Six cloves garlic, minced
Two tablespoons Cumin Seeds
One tablespoon Adobo
Two tablespoons Oregano
One Tablespoon Ground Coriander
One Tablespoon Tumeric powder
One Tablespoon Garlic powder (optional)
Nine Sprigs Fresh Thyme
One cup frozen sweet corn (optional)
One quarter green bell pepper, diced (use more if desired)
One Chicken breast, shredded (pre-cooked or cooked in soup, can also use dark meat with same method)
Juice of one lime
Salt and Pepper to taste

Garnish

Avocado Slices
Chopped Fresh Cilantro
Shredded Monterrey Jack Cheese
Fresh Fried Corn Tostadas
Lime Wedges

Heat a small amount of olive oil in a stock pot. Once heated, add the onions, cumin seeds, and garlic to the pan with a pinch of salt. If using chicken, place that in pan as well to brown the outsides.* Stir and allow to cook for a couple of minutes then add all ground spices. Add broth and tomatoes to pan, stir well. Add bell peppers (this should be done with the onions, but I cannot stand the smell of them cooking so I added them to the liquid) and thyme sprigs. Let the mixture simmer for about 30 to 40 minutes – you can actually make this a very quick meal or a slow-cooked meal if you prefer. The flavors will be more developed the longer it cooks so if you have the time to start it and let it sit for about two or three hours that will be fine. After about 30 minutes, add the lime juice and about a half cup to a cup of fresh chopped cilantro. Ladle soup into bowls and serve with a small garnish bowl of avocado, fresh cilantro, a lime wedge, shredded cheese and a freshly fried whole tortilla (heat a small amount of oil in a pan and fry corn tortilla one each side until it bubbles and curls).

*If using pre-cooked chicken, shred and add in about 10 minutes from when you will ladle soup out so that chicken does not over-cook. If using raw chicken, brown on all sides with onions, then allow chicken to slowly cook with the simmering stew (about 40 minutes). Remove from pan and shred if necessary, if using wings, legs, and thighs then remove bones from soup before serving.

Homemade Chicken Stock

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Chicken stock is a great way to use up leftover veggies and chicken parts. An additional plus is that it just smells so darn good simmering all day long. One of my favorite things to do is buy fresh bagel and have a lovely lunch of bagel and chicken stock before I strain and skim the stock. Fresh stock will last in the fridge for 4-5 days and can be frozen for months. My mom used to freeze stock in muffin tins and ice trays and pull what she needed when she needed it. I have yet to have a freezer with enough space for this, so I try to use mine up in soups and chicken and dumplings and such in the first week.

Note: I usually make stock after I have used two or three whole chickens (you can freeze after using until ready to make stock) and skip buying chicken backs, necks, and feet. You can certainly make it with anything that you choose – for me it has always just been a leftover, I don’t want to go to the store, throw in a pot and live my life kind of deal.

Homemade Stock – Should make a little under 2 quarts

Two to Three Whole Chicken Carcases, broken down, insides removed
Five Large Carrots, Cut into two inches pieces
Four or Five Celery Stalks, Cut into two inch pieces
One bunch Leeks, white parts only
One Bouquet Garni (Four Bay Leaves, 12 Thyme Sprigs, Five Parsley Sprigs, One Rosemary Sprig – optional)
Two heads of garlic, entire head cut into halves
One plus one half white onion
Three tablespoons black peppercorns
One cup White Wine (optional)
Two quarts Boxed Chicken Broth (you can also use water – making stock with stock develops a strong stock flavor that I love)

Roast the chicken bones and garlic halves for about 45 minutes to deepen their flavor (this step can be skipped if you choose).

In a large stock pot, heat a bit of olive oil then add the celery, carrots, leek, onions and garlic (all properly seasoned) and saute for a couple of minutes. Add white wine and allow to reduce slightly. Add chicken bones, pepper, and bouquet garni then cover with the chicken stock. Simmer for up to 12 hours. I generally wait to skim the fat, but you can do it at any time during the simmering process. Once you are done simmering, strain entire pot to remove all solid ingredients. Then, strain through a fine sieve to remove all small particles. Can be returned to a pot to make dish of choice or stored in jars in the fridge. If freezing, wait for the broth to cool before putting it into muffin tins to freeze.

Longhorn Pizza

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This pizza will be called the Longhorn Pizza because even though our beloved Horns (and Cubs and Red Sox) lost in the College World Series opening day, D and I still won. In a BIG, grandslam kind of way. This pizza was awesome. It had a perfect crust, had excellent flavor and was just completely satisfying. All for a whooping price of $4.33, which represents the cost of the dough that I purchased from Rounders. Short background, D and I both were craving pizza and cannot spend money because we are savings for our upcoming trip to the Yucatan. We had been game-watching with wonderful friends at a bar downtown and they had a pizza menu – I tried it and it was not good. Mediocre at best, but the damage was done….I wanted some pizza! I needed to use up some stuff at home – mainly two tomatoes. I also had a small sprinkling of other items that had been previously purchased and needed to be used. So….stopped by Rounders on the way home and got to prepping. End result…AMAZINGNESS!!!! This was hands down the best pizza that I have made, ever (and I like my pizzas that I have made before). Let’s just go ahead and add pizza to the growing list of things I cannot eat out anymore. Shucks but my belly sure was happy. I served this with Garlic Knots that were made from the leftover dough (since there is enough for at least two ten inch pizzas)!

Favorite Pizza Dough
1/2 cup Basil Pesto
Salt and Fresh Ground Black Pepper
One Shallot, thinly sliced
Six Cloves Garlic, minced
2.5 tablespoons of Crushed Red Pepper
3/4 cup of Monterrey Jack, shredded
3/4s cup of Mozzarella, shredded
One half chicken breast, previously cooked with a salt, pepper, thyme, and cayenne crust – sliced roughly
Handful of baby spinach (I had every intention of using this, but forgot to add it – feel free to keep or omit)
8-10 fresh basil leaves, chiffonade
2 beefsteak tomatoes, sliced into quarter-inch pieces and seeded

Roll dough on a flat surface to desired thickness (I prefer thin crust so I roll mine somewhat thin). Place dough on an aerated pizza baking tray (I have found that my aluminum pizza tray with holes in the bottom makes the best crust, crunchy on the outside and chewy inside, but feel free to use your traditional stone or a cookie sheet if that is what you prefer). Spread the Pesto in a circular motion around the dough. Salt, pepper, and sprinkle dough with crushed red pepper. Sprinkle the sauce with garlic and shallots, followed by spinach if you are using this ingredient. Then top with cheese, followed by the chicken. Place tomatoes on the dough until entire surface is almost covered. Salt and pepper (and crushed red pepper) to taste and place in a 400 degree oven. Bake until the Crust is golden brown and the cheese is melted and the tomatoes are good and roasted. Upon removal from the oven, add the basil leaves and serve immediately.

Basil Pesto Chicken Pizza

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One of my favorite pizzas and it is so easy to make yourself. I do not eat tomato or pizza sauce, so I have to get creative with my pizzas. My favorites are Alfredo sauce, basil pesto, truffle oil, 3-cheese sauce. Here is one version.

Store bought or homemade pizza dough of preference
Shredded or chopped chicken (can be freshly cooked – I almost always use up leftovers)
Black olives – sliced
Mushrooms – Sliced
3 or 4 cheese blend – shredded – I like to use Mozzarella, Fontina, Asiago, and Pecorino
Fresh cracked Pepper

Preheat oven to 400.

On a floured surface, roll out pizza dough with a roller pin. Once you have achieved your desired thickness (or thinness), shape and size, spoon pesto directly onto dough and spread to cover. Go around the pie with a pepper mill and crack fresh pepper over it. Then add the cheese, spreading evenly over pie (again add desired amount). Then top with black olives and mushrooms and chicken (and tomatoes if using). Crack more pepper, add a small sprinkling of cheese and a drizzle of truffle or basil olive oil if you so desire. Bake on 400 for about 12 minutes or until the crust is done and remove from oven. Slice and serve.

Chicken and Dumplings

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Night after night of nostalgic food sure is fun! Chicken and Dumplings is another childhood favorite. One of those – I like the one that my momma makes the best and cannot ever stray to far away from it or I will not like it – meals. Everyone has their favorite version and I swear I am not knocking them, but if you put a soup with some dumplings and a bunch of carrots in front of me and call it chicken and dumplings I will make a huge scene about how it is an imposter!!!  (unless the plate is placed in front of me by Thomas Keller or Wylie Dufresne…I will eat anything they place in front of me without a thought in my head except maybe amazement, wonder, and happiness). Proper Chicken and Dumplings. I tried for years (before I actually knew how to cook) to make this like my momma and never could so, brimming with disappointment,  I put the idea , along with the heart-healthy Bisquick, on the shelf for a while. Then I learned how to cook and decided to try again one night. Much better results but,  still not like momma made it – it was sweeter almost. For comparison sake, soon thereafter I asked my mom to make it for me. I knew almost instantly what the problem was. Verdict: throw out your “healthy” Bisquick and use the regular stuff! Makes all the difference. Now I make them exactly the way I love them (albeit a bit different from my momma’s but there is a very strong resemblance) and there is no low-fat Bisquick involved. If you think about it saying a processed food is more “healthy” than some other processed food is – well – absurd…it is all bad for you so eat it sporadically and, when you do, get the good stuff.

One Box plus 1/2 cup of Good Quality Chicken Stock
2 Bay leaves
Salt and Pepper to taste
1.5 – 2 chicken breasts (seasoned with salt, pepper, cayenne, and herbs de provence)
3.5 cups Bisquick mixed with enough water to bind
3 celery stalks, sliced a little under a quarter inch thick
2-3 garlic cloves, finely minced
one large shallot, chopped
splash of white wine
2 tablespoons olive oil

In a mixing bowl, mix Bisquick and water until you have a thick dough. Reserve.

Heat 1.5 tablespoons oil in a skillet. Season chicken and place in hot oil, brown on each side. Remove from pan and reduce heat so as not to burn the mirepoix. Add garlic, shallots, celery and bay leaves (with a pinch of salt) to the pan and scrape bottom well to coat with chicken bits leftover. After a few minutes, hit the mixture with a splash of white wine and allow to cook off. Pour in all of the chicken broth and bring to a boil. Gently drop dumpling mixture into the liquid a spoonful at a time until it is all gone. Add salt and pepper and stir once. Reduce heat and simmer, uncovered for 20 minutes. Stir again and cover. Continue simmering for another 20 minutes. At some point during the simmer time, slice chicken into thin slices, then cut in half and reserve. About five minutes before the dumplings are ready, add sliced chicken, salt as needed and pepper and stir. Five minutes later and you are done. Good luck not eating the whole pan.

Coconut Shrimp and Chicken Tacos

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Friday we were heading to the lake to celebrate D’s momma’s birthday. I knew I wanted to cook but, as with most nights, had a short list of at least seven dishes. We narrowed it down to fish tacos and spinach pasta with veggies. D lobbied for spinach pasta (naturally as he averse to fish) and I let him. This concession was made largely because I was forming a plan to make fish or shrimp tacos the next night at my parent’s house (for mother’s day). Normally, as you can tell from my previous fish taco post, I crust the fish in question in chile-corn crust. I did not have time to the desire to go to Central market to get this, so I decided I would make my own crust (it is fairly easier to make Chile-Corn Crust, but I really just was not in the mood for some reason). Flash forward and I devised a plan for a chile-coconut-panko crust. And then comes the second concession of the weekend, I prepared both chicken and shrimp so that everyone could have something they enjoyed. One note – I did not have an egg for the shrimpies (well, in reality there was an egg in the fridge – I just could not find it until I had already crusted the shrimpies so the chicken got it but not the fish – one of many Jessica Simpson moments I experienced that day) and so they were not quite as brown and crispy. I also baked them for health reasons – feel free to pan fry them if you like as they will become extra crispy! Oh, and for the record, yes you did just read “shrimpies.” This is what my mom has called shrimp since I was born, ergo, shrimpies are shrimp. I also say grape-ies, but that is another story….

For the Marinade

One can coconut milk (lite or regular)
Two Limes
One pound Shrimp
2 chicken breasts, cut into tenders then halved
4 tablespoons Sriracha
2 tablespoons Tempura Sauce
2 teaspoons Curry Powder
2 ziplock bags

In one Ziplock, combine half of the coconut milk, half Sriracha, half tempura, half curry powder, and juice from one lime. Add peeled shrimp to this and refrigerate for about at least 2 hours. Repeat process with chicken and second ziplock bag. Adjust curry and Sriracha use to preference.

Crust (divide all ingredients between two plates – if only doing chicken or shrimp then use half of what I call for)

3 cups Panko
2 tablespoons Cayenne
A couple pinches of red Chile flakes
3 cups shredded coconut *
Salt
Pepper
Add other seasoning as desired – I added just a pinch of adobo
Two eggs, beaten in separate bowls or dishes for dredging

If baking, grease a slatted cookie sheet and preheat oven to 400. Once shrimpies are crusted, place on the baking sheet until all are crusted. Bake for about 10 minutes, until crust is golden brown. Squeeze extra lime juice over the baked shrimp if desired. Same process for chicken.

If frying, fill a fry-pan with an inch of oil. Heat to appropriate heat (check by dropping a bit of crust into hot oil – when it sizzles on impact it is ready). Add shrimp or chicken one at a time with a slotted spoon or tongs (preferably the latter). Fry until golden brown. Remove to a drying rack or plate with a napkin on it and salt just a touch. Squeeze with lemon if desired.


*If using unsweetened coconut, add a bit of honey to the marinade. If sweetened coconut, omit honey.

Taco Bar

Half head shredded red cabbage or radicchio
Shredded Cheese (suggestions: Cheddar and Jack mixture or Queso Fresco or Cojita Cheese)
Chipotle Aioli
Black Bean-Mango Salsa
Sliced Avocado
Fresh Lime Juice
Chopped Cilantro
Corn and Flour Tortillas, Warmed

Build your taco as desired!

Chicken Marsala – The Version that occured last night

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As with practically everything else I make, this is a dish that is different every time. That is what I get for not using recipes I suppose. I admit I had some anxiety before making this last night. I actually have not made it since maybe the first month that D and I started dating. The story with that meal is less than a fairy tale. It was getting cooler at night and I was craving chicken Marsala like I sometimes do. I did my shopping at the Marble Falls HEB – a decent size but not anywhere near my normal spots (which we all know by now are Central Market and Whole Foods). This ends up with me staring wistfully at the Marsala choices (only one and it was NOT Holland House) knowing that my craving was probably not going to be satisfied but hoping the dish would still come out – yes that is how much loyalty I show to my products. I also used the only selection of pancetta that was available, again a product that was new to me. This whole “new to me” argument really is not a god one I suppose, as a decent cook should be able to roll with the punches but new products coupled with a salt shaker that apparently does not show that salt is coming out (also my first time to use) lead to a meal that was so salty I refused to eat it. D was a trooper and ate it, I am still not sure how, but he had to drink water with every bite. Believe me when I say I did everything possible to tone the salt down – lemon, the rest of the cream, more Marsala (which led my to believe this particular Marsala contained a higher amount of salt than ANY Marsala should), more butter, water.NOTHING worked. I was going to throw it all away (unprecedented – I HATE wasting food), but D would not let me. Considering this was only the second meal I had cooked him – I am pretty lucky he gave me another shot and stuck around for the third (though I am certain he agrees that worked out well for him). Basically, I cooked the worst thing I have ever made and he ate it – all of it – that is some kind of wonderful right there. =) But what I have been craving is my Marsala. The Marsala that is better than any restaurant can offer. The Marsala that my Dad licked off of his plate. The Marsala I made for my friend Mel’s bachelorette party and the Marsala that I made for large dinner parties that always resulted in a recipe inquisition (and my lack of response since I just throw stuff into a pan). Then there is also my stuffed Marsala — but that will have to be another entry. You get the gist, I was craving Marsala and – last night – I redeemed myself. Due to the previous disaster, I asked D if he liked it maybe 4 times. His response: Silence. He was too busy eating. He only stopped to say that if I want him to talk during dinner, I have to stop making food that is so good. Hey, I’ll take it! This version is lower calorie than the big versions I make for larger groups. It is much lighter and less rich but even more flavorful than what you can get in a restaurant.

FYI – in a restaurant you will get just the broth and the mushrooms. I prefer mine with the broth that still contains everything that went into it. The sweetness of the shallots soaked in sweet Marsala is just – well – perfect on bread after you finish your chicken.

Marsala

  • 4 Large Shallots, thinly sliced
  • 4 Cloves Garlic, minced
  • One pound of Cremini mushrooms, sliced (mix and match if you like)
  • 4 fresh sage leaves, whole
  • 10 fresh thyme stems, whole
  • 1 tablespoon Herbs de Provence
  • 1/2 tablespoon Crushed Red Pepper
  • Pinch of Salt
  • Large amount of black pepper, cracked
  • 2 tablespoons butter
  • 1.5 tablespoons truffle oil
  • One slice of Pancetta or thick prosciutto sliced
  • Juice from one/half lemon
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons Half and Half
  • Half a bottle (plus a little more) of Holland house Marsala – about 1 1/4 cups (I think)
  • about 1/2 cup of chicken broth
  • Handful of baby spinach
  • 3/4 cup flour, plus 2 tablespoons for sauce
  • One tablespoon Cayenne
  • 1 teaspoon Salt
  • One tablespoon of Fresh thyme or Herbs de Provence
  • Generous amount of cracked black pepper
  • One egg, beaten
  • Two Chicken Breasts
  • Two small slices of Fontina cheese (or whatever you have)

One a plate combine 3/4 cup flour, Cayenne, Salt, Pepper, and fresh Thyme or HDP and mix well (add and decrease seasoning as desired). Coat Chicken in egg then dredge in flour (I do not pound my chicken breasts thin because that is one more step and the chicken is generally less juicy and tender). Brown chicken well on each side in a large skillet with heated truffle oil. Remove chicken to a plate and discard plate with flour.

In the same pan, add a dab of butter, allow to melt, then add pancetta, shallots, garlic, crushed red pepper, and a pinch of salt. Scrape bottom well to soak up all the chicken flavor and bits from the bottom. Saute until almost glassy, then add mushrooms, sage, thyme, plenty of cracked black pepper, and HDP. Cook until mushrooms are browned and add a dab more butter and 2 tablespoons flour, making a very quick roux. Add Marsala, cream, and broth and allow to reduce – about 8 minutes. Squeeze the lemon juice in and let it hang out for a second. Taste and adjust seasoning as desired (I would add more pepper and a touch more cream of butter if it needs it). Cut a slit in each chicken breast and insert a small slice of Fontina cheese in the slit. Return to pan and let warm for a few minutes and add spinach to wilt into sauce. Remove from heat, top with Parsley and serve chicken smothered with sauce with warm, crusty bread.

*Before serving remove the thyme stems and sage leaves.