Chicken and Dumplings

Ingredients

  • CHICKEN
    • 3/4 cup all-purpose flour, divided
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • 1 broiler/fryer chicken (about 3 pounds), cut up
    • 2 tablespoons canola oil
    • 1 large onion, chopped
    • 2 medium carrots, chopped
    • 2 celery ribs, chopped
    • 3 garlic cloves, minced
    • 6 cups chicken stock
    • 1/2 cup white wine or apple cider
    • 2 teaspoons sugar
    • 2 bay leaves
    • 5 whole peppercorns
  • DUMPLINGS:
    • 1-1/3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 2/3 cup 2% milk
    • 1 tablespoon butter, melted
  • SOUP:
    • 1/2 cup heavy whipping cream
    • 2 teaspoons minced fresh parsley
    • 2 teaspoons minced fresh thyme
    • Additional salt and pepper to taste

Directions

  • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
  • Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.
  • For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside.
  • Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
  • Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Beef Bourguignon di Rubino

Marinade:

  • 2 large carrots, cut on the diagonal in ½” pieces
  • 1 large onion, diced
  • 1 stalk of celery, cut into ½” pieces
  • 1 bouquet garni
  • 10 black peppercorns
  • ½ cup brandy
  • 1 bottle Rubino Estates Ferrario

Stew:

  • 3 lb. beef chuck roast, trimmed and cut into 1” cubes
  • 2 tablespoons cooking oil
  • 6 oz. thick cut bacon, cut cross wise into ¼” slices
  • 4 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons flour
  • 1 ½ cups beef stock
  • 24 pearl onions
  • 1 tablespoon unsalted butter
  • 2 teaspoons sugar
  • 5 oz. mushrooms, quartered
  1. Place the marinade ingredients in a bowl with the cubes of beef. Cover and refrigerate overnight.
  2. Strain the marinade into a sauce pan. Remove the beef to a paper towel lined tray. Place the vegetables and bouquet garni aside. Bring the marinade to a boil and cook for 10 minutes. Skim off impurities from the liquid.
  3. Preheat the oven to 325F. In a flameproof casserole with a tightfitting lid, fry the bacon in oil until crispy on medium heat. Remove the bacon and set aside. Pat the meat dry and brown in the bacon fat in small batches–do not crowd the pan. Once browned, set the meat aside and pour off the bacon fat. 
  4. Saute the vegetables until softened. Add the farlica and tomato paste and cook for 2 minutes. Add the flour and blend with the vegetables. Carefully pour the boiled marinating liquid to the casserole and bring to a boil, stirring constantly. 
  5. Add the meat and bacon to the casserole. Add the beef stock and boquet garni, bringing the liquid level to the top of the meat. Cover the casserole dish and bake in the oven 1 hour and 30 minutes, or until the meat is tender. 
  6. Meanwhile, place the onions, butter, sugar, and salt in a deep skillet and add water to cover the onions. Cook the onions over medium heat until the water is nearly evaporated. Swirl the skillet until the onions are golden, then set aside. Fry up the mushrooms in butter and add to the onions. 
  7. Once the beef is cooked, skim off any excess fat. Add the cooked onions and mushrooms. Sprinkle with chopped parsley, and serve. 

Limoncello

Ingredients

  • 3 cups 100 proof vodka (the higher quality, the smoother your ’cello will be)
  • 1 cup 190 proof Everclear
  • 12-18 lemons (the more lemons you use, the stronger your lemon flavor will be)
  • 2 cups white sugarYield About two and a half 750 ml bottles.

Steps

Get the most from your lemons

1. Pour the vodka and Everclear into a large mason jar.

2. Using a very sharp vegetable peeler, remove the peels of your lemons. Take care to avoid any pith on your peels. The thinner your peels, the better. (You can remove any piths from your peels using a small spoon or paring knife.)

3. Add the peels to the alcohol mixture, and make sure they are fully submerged. Seal and allow to sit in a cool place for at least five days and up to a month. The longer you let this mixture sit, the stronger the lemon flavor will be.

Making the simple syrup

1.  In a saucepan over medium heat, simmer equal parts sugar and water (2 cups each).

2. Allow the mixture to simmer for an additional five to eight minutes and let cool.

3. Seal in a glass container and store.

Straining your solution

1. Once your alcohol and lemon peel mixture has sat for at least five days, remove the lemon peels by straining them through cheesecloth and a conical sieve, and save the solution.

2. Keep the lemon peels in the cheesecloth and use your hands to squeeze any excess liquid from the peels.

Story Coffee Bourbon Sirloin Tips

One of the amazing drinks on the Story Coffee menu is their Whiskey Latte. I have created an amazing Sirloin Tips recipe inspired by this standout coffee drink.

Ingredients

Story Coffee-Bourbon BBQ Sauce Marinade

  • 4 cloves garlic minced
  • 1 small onion small dice
  • ¼ c blackstrap molasses
  • ½ c brown sugar
  • ½ c sherry vinegar
  • ½ c Don Guyamo brewed coffee
  • ¼ c bourbon (and a shot for the chef)
  • 1 c tomato sauce
  • 2 tsp olive oil
  • 1 tsp kosher salt
  • ½ tsp ground black pepper

Directions

Story Coffee Bourbon BBQ Sauce Marinade

  • In small saucepan, add olive oil. Once oil is hot, add garlic and onions, and sauté on medium heat until translucent.
  • Add brown sugar and molasses and stir until melting. Add sherry vinegar, coffee, bourbon kosher salt and ground black pepper, then reduce by half. Let this go for a while, you will start to smell and see the change.
  • Add tomato sauce and simmer for 20 minutes, stirring occasionally.
  • Cool sauce completely.

Grilling

  • Marinate sirloin tips in sauce for 8-24 hours.
    • Pro Tip: I drop and ice cube into the marinade
      to ensure it’s still not too hot for the beef
  • Place tips in an aluminum pan and cover.
  • Preheat Traeger to 225º – Super Smoke.
  • Remove from grill when meat thermometer inserted into thickest part reads 130°F.
  • Rest for at least 10 minutes.
  • Serve over rice, or mashed potatoes, or skewer with some grilled veggies for a nice presentation.

Roasted Pumpkin Seeds

Simple and easy, it’s a Halloween tradition in our house.

Here’s what we do:

Take all the seeds from all the pumpkins, soak them in warm water to remove the guts.

PROTIP: Punch down the guts in the warm water bowl…the seeds will float to the top and you can pick them off with a strainer.

Pull out the clean seeds and place them on foil lined cookie sheet. Liberally drop tablespoons of butter in several strategic spots on the sheet. Sprinkle a tablespoon of salt over the still wet seeds.

Bake in a 400 degree oven for 30 minutes.

Sprinkle 2 tablespoons of sugar over the seeds

Bake in 400 degrees for another 15 minutes.

Cool and enjoy!

Add some summer color to your chicken dish!

Ingredients:

1 cup chopped red, yellow, orange bell peppers
8 oz sliced mushrooms
2 cloves garlic
1 t dried thyme or 1 T fresh thyme
2 T dry white wine or chicken stock
small amount of olive oil to coat pan
Preparation:

Heat the oil in the pan on medium-high, and add the mushrooms. Cook until they begin to brown and add the peppers. Cook for 2-3 minutes,and then add salt and pepper, and the garlic and herbs. Cook for 30 more seconds (don’t burn the garlic!), and add the wine or stock. Cook until the liquid evaporates.

Makes two pretty large servings, each with 7 grams of carb plus 3 grams of fiber.

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Melitzanosalata (Greek Eggplant Dip)

pronounced meh-leed-zah-no-sah-LAH-tah

Ingredients:

1 large eggplant
1/2 cup of extra virgin olive oil
4 teaspoons of wine vinegar
3 cloves of garlic, minced
sea salt
freshly ground pepper
Preparation:

Pierce the eggplant with a fork and char on the grill, or over an open flame (alternatively, broil for 10-15 minutes) until the eggplant turns black and is very soft. Set to cool and drain on a rack with paper towels underneath.

As soon as it can be handled, peel by hand (the skin will come off easily), and transfer to a bowl. Chop the pulp into small pieces with a knife, and mash with a fork. With a wooden spoon, stir in oil and vinegar slowly, alternating between them, until well blended. Stir in garlic, salt, and pepper.

Serve chilled or at room temperature, with pita wedges, slices of crusty bread, and/or fresh vegetables, garnished with black olives and a sprig of parsley. This goes well with salty cheeses and fish mezethes like anchovies.

Yield: about 1 1/2 cups

Quick and Easy Peach Cobbler

2 tbsp. butter
1 c. Bisquick
1/2 c. sugar
1/2 c. milk
3 c. cut up peaches or other fruit of your choice (can be fresh, frozen
(thawed) or canned)

Turn oven to 375°F.

Melt 2 tablespoons butter in 8 x 8 inch baking dish. Mix Bisquick, sugar, and milk. Pour over melted butter. Spoon fruit over. If using canned peaches, pour on some of the juice also.

Bake at 375°F for 30 minutes. Can double the recipe. Bake in 9 x 13 inch pan.

Chicken Mole Enchiladas

Not this week, but next week…Bachelor Menu:

Mole Sauce

9 Ancho Chilies (stemmed)/or
9 New Mexico Chilies
(Ancho will be sweeter than New Mexico)
1 Tbs Onion Powder
1 Cinnamon Stick
1 Tbs Peanut Butter
2 Garlic Cloves
1 Medium Tomato
1/4 Cup Raisins
1/4 Cup Almonds
1 Tablet Mexican Chocolate
1 Slice of Bread
1 1/4 Tbs Salt
6 Cups Water

Directions
Place water in a sauce pan, along with chilies, place on medium heat and steep until chilies are softened. Place chilies, and the remainder of ingredients in a blender along with the steeping water, you may have to do this in batches, depending on the size of your blender. Blend until pureed thoroughly. Return mixture to the sauce pan and simmer for approximately 30 minutes without the lid.

Enchiladas
Vegetable oil (for frying)
2 Tbs Olive Oil
12 Corn Tortillas
2 Cups Grated Monterey Jack Cheese
2 Cups Shredded Rotisserie Chicken

Directions

Place oil in skillet about 1 inch high. Once heated pass each tortilla through the warm oil just enough to fry the top layer, but not crispy. You just want the tortillas to be pliable. Once all the tortillas are fried, place about 2 tablespoons of chicken on each and roll into a taco. Place olive oil and about 1/2 cup sauce in the bottom of a pan or skillet, cook for about 5 minutes. Lay the rolled enchiladas in a single layer in the pan. Pour another generous helping of sauce on the top and finally sprinkle with the grated cheese. Place in a preheated 425 degree oven just until the cheese is melted and golden brown (approximately 20 minutes). Top with more sauce, and enjoy!

Avgolemono Soup

6 c chicken broth (chicken is traditional)
1/2 c orzo or alphabet pasta, uncooked
3 eggs
3 to 6 tablespoons lemon juice (depending on your greekness)
1 tablespoon butter

heat the broth to boiling, add rice, orzo, or pasta, lower heat to medium, cook for 5 minutes. Meanwhile, combine eggs with lemon juice, and beat until frothy. Stir in about 1 cup of hot broth, and then pour the egg-lemon-broth mixture slowly into the broth and pasta. Cook about 2 minutes or until soup thickens — do not boil! Season with salt & pepper to taste, and stir in butter. Serve, O’pah!
serves 6