Chicken, Pepper, Tomato & Zucchini

chicken,zucchini,-peppers-aWe love dishes with good flavor and lots of colorful veggies – and this one fit the bill perfectly.  It’s based on a recipe from Mel’s Kitchen Cafe. (Mel is a wonderful cook and she makes it with Orzo, but I felt like Couscous.)  I also changed out the veggies a bit.  I can’t wait to make it again!

INGREDIENTS

1/2 cup dry couscous
1/2 cup water
1/2 tsp salt
1 Tbsp butter

1 tablespoon olive oil
4-5 boneless, skinless chicken thighs
1/2 tsp kosher salt
1/4 tsp freshly-ground black pepper
1 cup chopped red, orange and yellow bell pepper (can use green pepper, too)
2 cups halved grape or cherry tomatoes,
2 small zucchini, halved and cut into 1/2″ pieces
1 tsp oregano  (I was out so I used 1 tsp Greek Seasoning.  You could also use 1/2 tsp oregano, a big pinch of basil and a little pinch of dill)
1 tsp garlic powder
1 cup feta cheese, crumbled

Bring water to a boil and stir in 1/2 tsp salt, butter and couscous.   Remove from heat, cover and let sit for at least 5 minutes.

Heat the oil in a large 12-inch nonstick or stainless skillet over medium heat. Add chicken, sprinkle with the salt and pepper, and cook 6-7 minutes until golden on the outside,flipping halfway through.

Push the chicken to the outer edge of the pan and add everything else except the feta cheese.  Cook for 8-10 minutes, stirring often until the mixture begins to dry up.

Push chicken back into the middle and nestle among the vegetables.  Continue cooking for another few minutes.  Check salt and pepper and add more Greek seasoning if needed.

Add 1/2 the crumbled feta and stir through.  Remove from heat and sprinkle on the rest of the feta.

To serve: Put a couple of spoonfuls of the Couscous in a wide flat bowl and top with the meat and veggies.

To make a gluten-free version – serve over rice or buttery mashed potatoes.

 

Shrimp and Sausage Skillet Corn

shrimp-and-sausage-corn
Another tasty recipe from Southern Living, that’s easy and pretty quick. I made some substitutions based on what I had on hand. I like the idea of using sweet corn as a “starch”.  You could substitute almost any protein for the sausage and shrimp, and it would still be good.

Ingredients:

1 cup chopped onion
2 Tbsp butter
5 cups frozen corn
1/2 cup whole milk ( or 1/2 ‘n 1/2)
4 oz. cream cheese
(Or sour cream that accidentally froze, was thawed, drained and whipped. Just saying.)
1 tsp salt
1 tsp black pepper
1 Tbsp green onions (originally called for 2 Tbsp fresh chives, chopped)
1 tsp olive oil
8 oz. any kind of sausage, cut into 1/2″ slices (I used smoked sausage and some other kind of sausage which was frozen.)
1 lb. shrimp, peeled and deveined with tails on
1 Tbsp fresh flat leaf parsley, chopped
Little more salt and pepper

Heat butter in a cast iron skillet.  Add onions and cook for 5-6 minutes until nicely softened and starting to brown just a bit.  Add corn and cook another couple of minutes stirring frequently.

Add milk, cream cheese, salt, black pepper. and green onions.  Stir and cook for a minute or so. Remove from heat, and cover to keep warm.

In another frying pan, heat olive oil and saute sausage for 5-6 minutes.  when cooked and browning just a bit, remove to the top of the  corn mix – keeping some of the drippings.

Sprinkle a little more salt and pepper on the shrimp and saute in the hot drippings for 3-4 minutes, until pink and cooked through.(If the shrimp is frozen, it will probably release water. Just scoop the shrimp up and save the “broth” for another time.)

Toss on top of the corn and sausage mixture, and sprinkle with parsley.

Quick and good!

Borracho (Drunken) Beans

I’d never heard of Borracho (Drunken) Beans until just a few days ago. This recipe is from Kiki810 on Allrecipes – with a few minor changes.

Kiki uses two cans of tomatoes and 1/4 cup of pickled jalapenos. Being as there a quarantine and all, I didn’t have that but thought a can of diced tomatoes and one of Rotel might do. I also added a little cumin and bacon for a more smokiness. The beer cooks out for the most part, but leaves a nice complex flavor.

You honestly don’t need to soak the beans overnight, and there is some consensus that the beans taste better if you don’t.

Ingredients:

1 pound dried pinto beans, washed
2 quarts chicken stock or water
1 Tbsp Kosher salt
1 1/2 tsp freshly ground black pepper
1 (12 fluid ounce) can or bottle dark beer (can also use  light beer)
1 (14.5 oz) can diced tomatoes
1 (10 oz.)can Rotel tomatoes with jalapeno peppers (regular or mild)
1 onion, diced
6 cloves garlic, chopped or 1 1/2 tsp garlic powder
3 bay leaves
1 tsp ground cumin
1 ½ Tbsp dried oregano
1 ½ cups chopped fresh cilantro (I used stems also, roughly chopped.)
1 strip of bacon, chopped or 1 Tbsp bacon drippings

Wash beans and put in a large pot, covered 1″ deep with boiling water. Simmer 2 hours, stirring from time to time to prevent beans from sticking to the bottom of the pot and add water as needed.

Add all other ingredients, and continue cooking, stirring occasionally for another 1 1/2 hours. Liquid should reduce quite a bit – so it’s not soupy, but more stew-y.

Mash a few beans to thicken the sauce. Makes a great side dish, topped with a little cheese, more cilantro and sour cream. It’s also great as a taco with with cheese, sour cream, chopped fresh tomatoes and salad greens.

Leave out the bacon drippings for a great vegan version.

Clotted Cream

Sarah Tevendale on Pixabay

I’ve always loved reading about clotted cream and a couple of years ago, I found a recipe by Chef John on allrecipes.com.

So simple – and yet it has a rich, complex flavor that is truly unique.  It keeps for several days covered in the fridge.

Crazy simple ingredients – actually one  ingredient:

4 cups heavy cream  (Try to avoid ultra-pasteurized cream which won’t work as well.)

Heat oven to 175 degrees.  Pour cream into a ceramic or glass dish.  An 8 or 9″ square pan is fine.  You want the cream to be between 1.5 and 2″ deep.

Bake overnight or for at least 12 hours.  Left uncovered, the cream will develop a fairly thick, brown-spotted top, with the softer cream below.  If you want less brown bits, cover the pan with foil for the first 6 hours or so, then remove the foil for the last several hours.

Remove from the oven and allow to cool thoroughly. Refrigerate until it’s nice and cold.

Poke a small hole in one corner and carefully pour off the liquid under the cream.  Save the liquid – it is delicious to bake with!  (I always use it if I am making scones or biscuits.)

Remove the cream into a bowl and stir very gently to break it up.  You can add a bit of the liquid back if it seems too dry to you.

Serve on biscuits or scones with a dollop of jam or a swirl of honey.  It is sooo good!

Vegetable Paella

I’ve had my eye on Caroline’s Vegetable Paella recipe from TasteLoveandNourish.com for a long time, and I finally decided to give it a go.  She has wonderful plant-based recipes with tons of flavor.  Here is a link to her completely vegan original recipe. Caroline adds artichoke hearts to her, but I think it was fine without them.

Fortunately, I had almost all the ingredients in my pantry, and was able to make a few substitutions that worked well.  I don’t know about you, but during this time of social distancing and staying home, I’m learning to be much more creative!  I roughly halved her recipe since I’m only cooking for three right now.

Ingredients

1/2 tsp saffron threads
2 Tbsp hot water
2 1/2 Tbsp olive oil or bacon drippings (to add smokiness)
1 large onion, diced
4 ounces mushrooms, sliced (I used half regular button and half baby bellas)
2 big cloves garlic, finely chopped
2 very small zucchini, halved and sliced

1 tsp paprika
1/2 tsp hot smoked paprika
1/8 tsp ground cayenne pepper
1/4 tsp dried thyme leaves
2 bay leaves
1/2 tsp sea salt
1/4 tsp ground black pepper

1 1/4 cups short-grain rice (I used Arborio)
1 cup dry white wine
1 1/2 cups vegetable broth (or chicken broth)
14.5 ounce can diced fire-roasted tomatoes (or regular diced tomatoes), drained
1/2 cup frozen green peas
2 Tbsp capers, drained
1/4 cup big green Italian olives with pimentos,halved

handful fresh parsley
drizzle extra virgin olive oil

In a small bowl, pour hot water over the saffron. Set aside for at least fifteen minutes.

Preheat the oven to 450 degrees. Move a rack to the bottom third of your oven.

Keep the onion, mushrooms, zucchini, garlic, spices (see below), rice, white wine, broth and saffron/water in bowls near the stove – you’ll be adding them separately and cooking them fairly quickly.

Heat the olive oil in a large oven safe skillet over medium high heat.
Add the onion and cook for just two minutes.
Add mushrooms and cook without stirring for about two minutes. Stir and cook for two more minutes or until just beginning to brown.
Add the garlic and cook for one minute.
Add the zucchini slices and continue cooking for three minutes.

In a small bowl, mix the spices: paprika, smoked hot paprika, cayenne, thyme and bay leaves, salt and pepper. Add to skillet, stir and cook for a minute or two.

Add the rice and stir to coat.
Add the white wine. Simmer until reduced by about half.
Add the vegetable broth and the saffron with the water. Stir gently and bring the pan to a simmer. Cook for a couple of minutes.
Scatter tomatoes over the top.
Transfer the pan to the bottom third of the oven, and bake for 15 minutes.
Scatter the peas, capers and the olives over the top.
Continue baking the paella for 10 minutes or until the rice is tender.
Remove the bay leaves.
Garnish with fresh parsley and a drizzle of extra virgin olive oil.

Warm Cabbage with Apples and Bacon

cabbage-isara-somboon

image by Isara Somboon at Unsplash.

Love this recipe that came from a local grocery store around St. Patrick’s Day!

So much so that I’ve made this beautiful, colorful dish twice in the last three weeks.  It’s delicious but also such great comfort food – which is something we all need right now.  I serve it with a cheddary sausage and they’re really good together.

The lovely thing is that cabbage is so hardy – you can use half the cabbage now, and then make this again in a few weeks.

Ingredients:

6 slices bacon, chopped into 1/2″ pieces (if using turkey bacon, add 2 Tbsp Olive Oil)
1 tsp freshly ground black pepper
8 cups chopped green cabbage (1″ pieces are fine) about 1/2 medium cabbage
1 apple, cored and chopped into 1/2″ pieces
1/2 red onion, chopped
1/2 cup dark beer (or the equivalent in cider, plus a Tbsp of cider vinegar)
1/4 cup apple cider (or apple juice)
2 tsp brown sugar or honey
1 tsp caraway seeds
1 tsp Kosher salt
1 Tbsp butter (optional)

In a large cast-iron skillet, cook bacon sprinkled with black pepper until crispy. Remove from pan, but leave drippings. Add onions and cook for a couple of minutes, then add cabbage and apples. Cover and cook 10 minutes, stirring occasionally.

In a small bowl, mix beer, cider, brown sugar, caraway seeds and salt. Add to cabbage mixture and cook 5 minutes more until everything is soft the liquid has reduced a bit. Drop bits of the butter on and give a final stir.

Serve as is on a baked potato, or with a lovely cheddar-ry sausage! (If you start pan-frying the sausage at the same time, the sausage should be done when the cabbage is.)

For a vegan version, leave out the bacon, and add a bit of chipotle pepper for that smoky flavor and a bit more salt to make up for the saltiness of bacon.

Sweet Potato Stuffed BBQ Chicken

sweet-potato-bbq-chickenI am always a little leery about fusion recipes (mixing flavors of one style of cooking with another.) I’ve had a few of those that just didn’t mesh well. This recipe isn’t one of them!

Yes, you’re mixing some very Southern flavors with Mexican flavors, but in this case they are amazing. After one bite, I couldn’t stop smiling. This recipe is based on one from MelsKitchenCafe.com. Mel is an amazing cook and her food is always delicious.

The Lime Cilantro dressing in this recipe seems (even to me) to have a million ingredients, but it is totally worth it!

(The photo shows mostly the corn and  black bean salad, with the Lime Cilantro dressing, but you’ll have to trust me, underneath it all are sweet potatoes, chicken and BBQ sauce!)

INGREDIENTS

4-6 sweet potatoes, washed and halved
3 cups cooked, shredded chicken (I used meat from a Costco roast chicken)
1 to 2 cups BBQ sauce (I used Ray’s original)

CORN AND BLACK BEAN SALAD

1 can (15-ounces) black beans, rinsed and drained
1 cup corn kernels, frozen
1/2 cup rough chopped cilantro
2 Tbsp fresh lime juice
1/4 tsp kosher salt
Pinch of freshly ground black pepper

TOPPINGS:

Shredded cheese (I used mozzarella)
Tortilla chips (optional – I didn’t use)
Chopped tomatoes (optional – I didn’t use)
Cilantro Lime Dressing – recipe follows

Poke sweet potatoes with a fork several times. Then put cut side down on a baking sheet, and bake for 35-40 minutes at 425 degrees, or until super soft when poked with a fork. The sugars in the sweet potato will start to caramelize. Check and bake a little longer if they aren’t completely soft.

Warm up the chicken and BBQ sauce in a sauce pan until warmed through.

Mix the corn and bean salad ingredients in a bowl, and let sit for several minutes, to let the corn thaw.

Make Cilantro Lime Dressing. (recipe below)

Eat several spoonsful of the Cilantro Lime dressing until you remind yourself that you need some for supper.

To serve, scoop out sweet potato flesh, and place in a bowl. Top with BBQ chicken, corn and black bean salad. Drizzle generously with the Cilantro Lime Dressing and top with a little cheese and the other optional ingredients. (I didn’t use the chips or tomatoes and didn’t miss them at all.)

Delicious!! For a vegetarian version, skip the chicken and just use a little BBQ sauce on the sweet potato.

Cilantro Lime Dressing Ingredients

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup salsa verde (I used a mild green chili sauce that was great, too.)
1 Tbsp fresh lime juice (from about 1 medium lime)
1 tsp garlic powder
1 tsp dried parsley
1/2 tsp onion powder
Pinch of dried dill weed (about 1/8 teaspoon)
Pinch of kosher salt
Pinch of black pepper
1/2 cup coarsely chopped cilantro
1 green onion, white and green parts coarsely chopped

Combine all ingredients in a medium pitcher (One that will hold 4-5 cups) and buzz well with an immersion blender. Or you can use a blender. Will keep for several days and is soooo good!

Shakshuka with Feta Cheese 

shakshuka-full-size

I love a dish that uses pantry ingredients, and Shakshuka is a great breakfast dish that does so. It serves 4-6 people, and with hot naan and hot tea, this was so good!

Ingredients

3 Tbsp. olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and diced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon ground cayenne, or to taste
1 large or two small cans fire roasted diced tomatoes, with juices (can sub out 1 smaller can for Ro-tel if you like things spicy)
1 tsp kosher salt, to taste
¼ tsp black pepper, to taste
5 ounces feta, crumbled (about 1 1/4 cups)
4-6 large eggs

Chopped cilantro, for serving  (use more than shown in the photo – I was almost out!)
Hot sauce, for serving

Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes, stirring from time to time.

Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.

Heat oven to 375 degrees.

Pour in tomatoes and season with 1 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed.

Stir in crumbled feta. Using a larger spoon, create one little “crater” for each egg, and gently crack the eggs into them. Season eggs with a little more salt and pepper.

Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Check the whites to be sure they are cooked. (Unless you like uncooked egg whites, but ugh – not me!) IF you really like your yolks cooked, let it cook a little longer.

Sprinkle with cilantro and serve with hot sauce and warm naan, pita bread or whole wheat tortillas.

Good Morning Muffins/Breakfast Bars

berries-and-bananas
Beautiful image by Jason Leung – Unsplash

Our local realtor sent another postcard with a wonderful recipe and I can see this becoming a staple in our kitchen. It’s listed as a muffin, but is more dense and chewy – more like a breakfast bar.

Ingredients:

1 cup mashed ripe bananas
1 egg
1/4 cup milk
1/3 cup maple syrup
1/4 cup melted butter
1 tsp vanilla
1 1/2 cup oats, ground finely
1 1/2 cups oats, old fashioned whole
1/2 tsp salt
1 tsp cinnamon
1 1/2 cup wild blueberries (or mix of strawberries and blueberries)

Preheat oven to 350. Mix all but the berries well. Then gently fold in the berries, saving a few for topping. Fill 12 muffin cups right to the top. (These muffins have no leavening agent, so they won’t rise.)  Top with remaining berries.

Bake for 30 minutes. Enjoy!

Shrimp, Tomatoes & Spinach in Tuscan Butter Sauce

This is based on Lena Abraham’s Tuscan Butter Shrimp recipe on Delish.com. We absolutely loved it and I will definitely make it again and often!  I did add more shrimp and spinach, because we really love them both.

3 Tbsp olive oil
2 lb. shrimp, peeled, deveined, and tails removed
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
3 Tbsp butter
3 cloves garlic, minced or 1 tsp garlic powder
1 1/2 cups cherry tomatoes, halved
4 cups baby spinach (can use a spinach/arugula mix)
1/2 cup half n half (or heavy cream)
1/4 cup freshly grated Parmesan
1/4 cup basil, thinly sliced, or 1 1/2 Tbsp dried basil

In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. Remove from skillet and set aside.

Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute.

Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach and cook until spinach starts to wilt.

Stir in half and half, Parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, and check the seasoning. Garnish with more fresh basil if you have it.

You can serve it over some nice fresh pasta, or just have it as is, more like a stew.