Chicken Cobbler

 

This turned out to be a bigger hit than expected.  My oldest child exclaimed "YOU (expletive deleted) nailed it Dad, best pot pie ever".

Now I don't know which was the part he liked best, using cheddar drop biscuits as a topping or the use of smoked chicken in the filling.  Whatever it was, it sure was a hit with the fam.

I used large, 2 cup ramekins are only 3 of us.  You can split it among 6 smaller 1 cup ramekins if you prefer to use a first course.

Note: you can swap out 1/4 cup minced onion for the onion powder.  I use powder for flavor as the minced onion would offend the pick eater in my midst.  What we wouldn't do to accommodate them.

Chicken Cobbler

Filling

• 2 c diced smoked chicken
• 1 stalk celery diced with leaves
• 1 1/2 c frozen carrot and pea blend
• 1 can cream o chicken soup
• 1/2 t poultry seasoning
• 1 t onion powder
• 1/2 c milk
• 2 T butter

Topping

• 1 c flour
• 2 t sugar
• 2 t baking powder
• 1/4 t salt
• pinch cayenne pepper
• 1/4 c melted butter
• 1/2 c buttermilk
• 3/4 cup shredded cheddar/jack blend cheese

Heat oven to 400 F

Thaw peas and carrots according to directions in a microwave on high until hot.  Set aside.

Melt 2 tablespoons of butter in a large sauce pan.  Add celery, poultry seasoning, onion powder and sauté until tender.  Add cream of celery soup and whisk in the milk until smooth.  Add chicken and heat through.  Fold in gently the warmed peas and carrots.  Test for seasoning and add salt and pepper as needed.

Divide the chicken mixture between the ramekins.  Set aside.

Combine dry ingredients together for topping in a new bowl. Whisk to combine.  Whisk together melted butter and buttermilk.  Pour liquids into bowl with the dry ingredients.  With a wooden spoon gently stir until a soft dough forms.  Do not beat or over stir as you will get a very tough biscuit.  Fold in the cheese blend.

Drop dough by 1/4 on the chicken mixture.  Repeat with remaining ramekins.  (Remaining biscuit dough can be dropped onto a parchment paper lined baking sheet and baked until golden brown)

Place your ramekins on a cooking sheet and place in preheated oven.  Bake 20-25 minutes until golden brown and bubbly.  Let cool 5 minutes before indulging in the best danged chicken cobbler.

 

Limoncello Shrimp on Toast

This was a sleeper hit, sitting in my list of recipes to try "someday" going back to 2007...I shouldn't have waited so long to try it.   Just enough acidity to pop on your palette and a perfect bite when you do a piece of toasty tasty ciabatta roll with it.

 Bread...you want something light and crusty.  I used ciabatta rolls sliced on the equator and broiled to a deep golden brown.  I suppose you could if you really had to substitute a sourdough bun but it would be a bit chewier.  Its really worth the effort to track down ciabatta rolls and keep with the Italian theme.

Limoncello...I make my own with Meyer Lemons as it has just a bit softer bite than the usual Eureka or Ponderosa lemons that you get in the grocery store.  Meyer Lemons are in season right now, the local H*E*B has them 2 pounds for $8 on sale right now.  Worth the extra cost for what I consider to be the king of all lemons.

Limoncello Shrimp on Toast

Ingredients:

• 12 very large shrimp (15-20/pound count)
• 2 T Olive oil
• 2 t Garlic
• 1/4 t  Red Pepper flakes
• 1/4 C limoncello
• zest of one lemon
• juice of one lemon
• 1T parsley minced
• salt and pepper to taste
• 1 Ciabatta roll 

Method

Clean and devein the shrimp.  

Toast  a ciabatta roll that has been split in half at the equator.  Set aside.

In skillet heat olive oil over medium heat and it begins to shimmer.  Add shrimp in an even layer  Cook 2 -3 minutes until just pink.  Turn over and add garlic, cook 1 - 2 minutes.  Deglaze with lemon cello, simmer until reduced to a syrup.  Add parsley, lemon juice and zest.  Stir 1 minute.  Test for salt and pepper adding as needed.

Place a piece of the toast cut side up and top with 6 shrimp.  Repeat with remaining half of toast and shrimp.  Spoon remaining sauce over the shrimp.  Serve with a nice dry white wine...pinot grigio is a nice pairing.

Chicken with Mushrooms in White Wine Sauce

 

So I was was drifting off to sleep while watching an old Barefoot Contessa episode and she made a dish that inspired me to try my own version.  Quite tasty and a hit as the lovely Mrs Z said to add it to our regular repertoire.  I will do that.

A couple of thoughts.  I use Pinot Grigio or Pinot Gris, same grape just different countries that make it, as it is a sharp, slightly acidic UNOAKED white wine.  Unoaked is what I always prefer for cooking as oaked wines will disrupt the flavor profile and be transferred to the food.  Most oaked whites in my not so humble opinion are like chewing on old wood, hate those oak bombs and don't want them interfering with my food.  As always pick a  wine you would drink.

Ina's version included thickening with a butter flour paste which works fine, I prefer using Aah Bisto instant gravy granules as they dissolve faster and don't leave behind an uncooked flour taste to your sauce. They are readily available on Amazon and some grocery stores.  Your choice as thickening method of choice.

The mushrooms are simple cremini sometimes sold as "baby bella" as they are a young portobella mushroom.  Their smaller size they are more tender and just not as woodsy as their full grown counterpart.  I suppose you could substitute those white button mushrooms, you just won't get the same depth of flavor as a cremini.

Chicken with Mushrooms in White Wine Sauce

• 4 skinless chicken breasts
• 12-14 oz Cremini mushrooms
• 1C dry white wine
• 1C chicken broth
• 3 T olive oil, divided
• 2 T butter
• Aah Bisto chicken gravy granules
• 1 shallot minced
• 1 clove garlic minced
• 4-5 springs fresh Thyme
• Salt and pepper to taste

Salt and pepper chicken breasts.  In a skillet over medium heat add 1 T olive oil and swirl in pan to coat.  Add chicken breasts.  Brown until golden brown, about 4-5 minutes turn over and cook other side until browned, again about 4-5 minutes.  Remove from skillet and set aside on a plate.

Clean and quarter mushrooms, removing any woody parts of the stem.  In skillet add 2 T Olive oil and butter. Salt and Pepper to taste.  When butter begins to sizzle add mushrooms.  Toss and stir until they are nicely browned, about 6-8 minutes.  Add shallot and cook until translucent, add Garlic and cook additional minute.

Add white wine and cook 3-5 minutes until it is reduced by 1/3-1/2 volume. Bundle the Thyme sprigs and tie with kitchen string.  Add chicken broth and thyme bundle. Nestle the chicken breasts between the mushrooms and add any au jus from plate to the pan.  Cover and simmer 20 minutes.

Remove Thyme bundle. Gently whisk in Ahh Bisto 1 teaspoon at a time to thickened slightly.  Serve the chicken and mushrooms over rice if desired.  

 

Farro Sausage and Spinach Soup

 

I had no barley for soup and what to do crossed my mind.  I did have a lot of other grains I could use to bulk up a soup.  I opted to use farro to make this soup....what could go wrong with an ancient grain with a light nutty flavor?  Nothing, it was really tasty and comforting on a cold winters night.

Farro like barley does take a bit of simmering to get the grain to a nice barely al dente or a softer texture.  I put the farro on and then do the veggie cutting for base while it simmers a bit before the base is added.

To lighten soup fat wise I used a pork and chicken kielbasa instead of the slightly fattier all pork variety.  You still get the porky flavor and just enough fat to be able to sauté the vegies. 

Farro, Sausage and Spinach Soup

Ingredients:

• 64 oz chicken broth
• 1 1/2 lb smoked kielbasa style sausage
• 10 oz bag baby spinach
• 1 c farro
• 2 carrots
• 2 stalks celery
• 1 large sweet onion
• 1 bay leaf
• 4-5 sprigs of fresh thyme
• salt to taste
• pepper to taste

Rinse farro in a colander or sieve.  Add to large stock pot and 32 ounces of the chicken broth.  (I use unsalted broth from Swanson).  Bring to boil and reduce to simmer.

Slice carrots into 1/4" coins.  Slice celery to 1/4" slices. Dice the onion in 1/4" dice.  Slice sausage into scant 1/2" coins.   In a nonstick sauté pan add the sausage and sauté until lightly browned, about 5 minutes.  Add onion, carrot and celery.  Sautee until onions become translucent about 4-5 minutes.  Pour in remaining 32 ounces of broth to deglaze pan and bring to boil.  Once at a boil pour into stock pot with the simmering grain.  Taste for seasoning and add salt and pepper to taste.

Tie with kitchen string the thyme sprigs and bay leaf.  Add to the stock pot.  Simmer 30 minutes until farro is tender.

Remove the herb bundle.  Stir in spinach in small batches until incorporated into the soup.  Simmer 5 minutes until the spinach as been completely wilted.

Serve up in soup bowls and garnish with seasoned croutons and a sprinkling of grated parmesan.

Chili Con Carne

 

Not to reopen an old wound and debate, I know the difference between "Chili" and "Chili con Carne".  Both are tasty, one has beans, the other doesn't.  In Texas if you call it chili and add beans be prepared to be shot at.  To them chili is a hearty beef and chili pepper stew.  Go to the NE states and they shoot you if you try to explain "real" chili doesn't have beans so you lose there too.  Hence I make the differentiated two kinds.

Chili Con Carne

• 2 lbs diced beef (chuck steak works best)
• 2 can 14.5 oz  black beans
• 1 can 14.5 oz diced tomatoes
• 1 bay leaf
• 1 large onion diced
• 3 cloves garlic (about 1 T) minced
• 1 T Better than Bouillon beef flavor 
• 2 T Chili powder (I use McCormicks)
• 2 t chipotle chili powder (I use Spice Islands)
• 1 12 oz can lager style beer
• salt and pepper

Break up diced beef and sauté until well browned.  Add chili Powders and toss to coat.  Add onion and sauté until it is translucent.  Add garlic and cook one minute.

Add beer and tomato, stir.  Drain one can of black beans and add the other can undrained.  Stir in the beef Better than Bouillon.   Bring to boil and reduce to simmer. Cover.  Cook about 2 hours on a low simmer.

At this point you can serve or cool and put in fridge for reheating the next day.  Everyone knows chili is better the second day, and prepping a day in advance works to get maximum melding of flavors.

Garnish with oyster crackers, green onion, cheese (I like a cheddar jack blend) and sour cream.

My Spin on Nigella's Pumpkin Bundt Cake

 

Nigella Lawson is one of my favorite TV cooks and her recipes are so easy and approachable. I have made several of hers over the years and many are in my weekly repertoire.  

The Pumpkin Bundt  Cake is a recent recipe that is also part of her "cook along" contests she runs monthly.  I entered, with my spin of course as I usually can't just make a recipe as published.  In this case I added 2 cups fresh cranberries to the batter before pouring into the pan.  The addition of cranberry makes a nice acidic pop and counterpoint to the sweet glaze.  It sure was a hit in my house with that little change.

I used freshly put up steamed pumpkin and drained as she suggested to remove excess water.

"Putting up Pumpkin"

 Its no secret that I commit Jackocide every Halloween with our left over pumpkin.  I take the the jack-o-lantern from the big night and cut it into cubes to either roast or steam.  I tend to use the roasted pumpkin for making soups, the steamed for breads and cakes.  Note these are not "canned" in the traditional sense, but rather prepared and stored in the refrigerator where they are good about 6 months.

I typically start by taking the pumpkin and cutting it into strips that I then slice off the outer skin and cube the remaining pieces to about 1" squares.  The cubes can then be roasted or steamed.

Roasting method is stupid easy.  Line a sheet pan with foil to make clean up easier, spray it with non-stick spray and put the pumpkin on in a single layer.   Roast at 425F for 15-20 minutes until fork tender AND starting to darken on the corners.  Immediately transfer the pumpkin to a food processor and blitz until it is a fine puree.  Put into a sterile canning jar and microwave 2 minutes until steam starts to rise from jar.  Immediately put lid and screw on collar.  Set aside on counter until the lid "pops" and cooled to room temperature.  Put in refrigerator and store up to 6 months.  This is perfect for soups.

Steamed method is equally easy to do.  In a large stock pot add prepared pumpkin and fill to within 2" of top of pot.  Add 2 cups water.  Bring to boil then reduce to simmer.  Cover and let it steam cook until until the largest pieces at top of the pot are fork tender, about 20 minutes.  Remove steamed pumpkin  with a slotted spoon or spider and add to a food processor.  Process until puree is smooth. Put into a sterile canning jar and microwave 2 minutes until steam starts to rise from jar.  Immediately put lid and screw on collar.  Set aside on counter until the lid "pops" and cooled to room temperature.  Put in refrigerator and store up to 6 months.  This is perfect for cakes and breads.  

Again, these put up pumpkins are not canned in the traditional sense of a steam bath after bottling.  They are NOT meant to be stored at room temp in a pantry.  If you want to store in a pantry with a longer shelf life check google how to steam pumpkin for canning.  This method is to be refrigerated and used within 3-6 months.