Slow Cooker Chicken with Brown Rice & Tomatoes and Sauteed Broccolini

I've started doing a lot of riffs on existing recipes.  Here are a few of those takes.

Slow Cooker Chicken with Thyme & Rosemary
Based on this recipe from Emeril Lagasse

• 3 chicken leg quarters, cut into thighs and legs
• Kosher salt
• Cracked white pepper
• 1/2 cup diced onion
• 4 cloves garlic, peeled and smashed
• 3 sprigs fresh thyme 
• 3 small sprigs fresh rosemary
• 1 lemon, juiced 
• 1/2 cup chicken broth
• 1 teaspoon butter
• 1 teaspoon flour

Season the chicken liberally with salt and pepper. Heat oil in a skillet over medium-high heat.  Cook well until well-browned on all sides.  Place in a slow cooker. Scatter the onions, garlic, thyme, rosemary, lemon juice and broth over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 4 hours, undisturbed.

Remove the chicken from the slow cooker, and pour the juices into a 2-cup heatproof container. Melt the butter over medium heat in a small saucepan.  Whisk in flour.  Cook until lightly browned. Add broth. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Serve chicken with the thickened pan juices ladled over the top.

Results: Wonderful!  Fall off the bone chicken!



Brown Rice, Tomatoes & Thyme
Recipe courtesy of Ina Garten

• 1 cup Texmati brown rice
• 2 teaspoons kosher salt, divided
• 1/4 cup Champagne or rice wine vinegar (I used sherry vinegar)
• 2 teaspoons sugar (I just used 1 teaspoon)
• 1 tablespoon good olive oil
• Freshly ground black pepper
• 1 pound ripe tomatoes, large-diced (I found 1 lb. to be way too much tomato)
• 1 cup packed basil leaves (1 large bunch), chopped (I subbed thyme)

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Results: Delicious!

Sauteed Broccolini
Recipe courtesy of Ina Garten

• 1 bunch broccolini
• Kosher salt
• 2 tablespoons unsalted butter
• 1/2 lemon, zested
• 1 teaspoon minced garlic
• 1 tablespoon lemon juice
• 1/4 teaspoon freshly ground black pepper

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.

Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

Results: Very good!  Bizarrely it was my first time blanching anything?? What's wrong w/me? IDK.

Buffalo Blue Cheese Chicken Sausage Burgers with Cilantro Raita

This recipe, like most of the recipes I create, started with a sale.  Fresh Market had its chicken sausage half off with some pretty amazing-sounding flavors so I took advantage!  I knew the buffalo chicken would need something cooling.  A regular blue cheese dressing was out because it was already in the burger.  I LOVE raita and had all of the ingredients for it on hand.  Match made in heaven!

Raita

1/2 medium cucumber

2 teaspoons ground cumin, dry toasted

1 cup plain yogurt

1 clove garlic, peeled and minced

2 tablespoons fresh cilantro, chopped

Juice of 1/2 lemon

2 teaspoons salt

1 teaspoon ground black pepper

Burger

• 1 1/2 lbs. buffalo blue cheese chicken sausage, removed from casing
• 1/2 small onion, diced
• 2 tbsp. Frank's Red Hot Sauce (optional)
• One tomato, sliced
• 4 buns, toasted

Yields: 4 burgers

1. Combine raita ingredients.  Cover and set in the refrigerator.
2. Combine chicken sausage, onion and if using, hot sauce.  Score with the side of your hand to make four evenly-sized burgers.  Make them a little flatter than you would for a beef burger because they will plump a bit.
3. Cook in a skillet between medium and medium high heat for about 4 minutes on each side until browned and cooked through.
4. Drain burger.  Place on bottom bun, top with raita, tomato and top bun.  If you have lettuce, add that, too.

Results: This burger had just the right amount of spice for me.  I like medium spicy... hot enough to make your nose run a little but not enough to make your eyes water.  But Rashan could have had it much spicier.  We both loved it!  I served it with a side of blue corn tortilla chips that we dipped into the excess raita.  This is a quick and easy meal that would also be great for cookouts with people avoiding beef or pork.

2011, Recipe 105: Pepper Crusted Salmon with Creamy Chickpea Vinaigrette

Recipe courtesy of Tyler Florence

• 1 lb. salmon fillet
• 2 T. ground coriander
• 1 T. ground black pepper
• 2 T. olive oil
• Salt and pepper
• 1 15 oz. can of chickpeas, with liquid
• 1/4 c. olive oil
• juice from 1 lemon
• 1 T. cumin
• 1 tsp. paprika
• Salt and pepper
• Spinach, dill and mint
• lemon wedges for garnishing

Mix together the coriander and ground pepper, and spread it in an even layer on a plate. Dredge both sides of the salmon in the pepper mixture, so it’s nice and well coated, and then sprinkle a bit with salt and pepper.

Dump the can of chickpeas, with their liquid, into a mixing bowl. Add the olive oil, lemon juice, cumin, paprika, and a bit of salt and pepper, and mix it all up together. Put about half of the chickpea mixture into a food processor or blender, and blend it until it’s nice and creamy, then add it back with the rest of the chickpeas and stir together.

Combine spinach, dill & mint and pile on the side of plate.  Plate chickpeas and vinaigrette.  Top with salmon.

Results: So good!  This was definitely one of my favorite recent recipes.  It's very quick, very easy and very delicious.  That crust impressed both of us!  The dumping the chickpeas w/their liquid stumped me.  I mean I guess.  It didn't harm the flavor but I'm so used to rinsing my canned beans that I was confused.  And this actually makes a delicious salad as well.  Y'all know I don't like mint so I didn't use that.

2011, Recipe 104: Sky High Cranberry Apple Pie

Recipe courtesy of Martha Stewart

Aerial pie view

This recipe came from the November 2011 issue of Martha Stewart Living (and isn't online yet).  It's an apple pie that calls for FIVE POUNDS of apples.  Whoa.  I used four pounds and I really can't see how an additional pound would make my pie as high as hers.  Her pie was crazy.  I made her basic pie crust.  It wasn't my first crust but it was my first in a food processor and that makes the process (tee hee) even easier!  I loved it!  I was told this was the best crust one of my people had ever tasted.  I like sweeter crusts so I'd probably add more than a tablespoon of sugar.

Side pie view

My biggest issue with this pie is it takes almost three and a half hours what with resting the crust twice, the pie once and cooking the pie for over an hour and a half.  It's ridiculous and smells torturously delicious.  But the combo of cranberries and apples in a pie was a hit at the October party!  Plus it's beautiful!  I was supposed to use sanding sugar but I used turbinado which created the black speckles.

2011, Recipe 103: Bulgur and Kale Casserole with Yogurt Topping

Recipe courtesy of the New York Times

For the tomato sauce:
1 tablespoon extra virgin olive oil
1 small or 1/2 medium onion, chopped
2 to 4 garlic cloves (to taste)
2 pounds fresh tomatoes, quartered if you have a food mill, peeled, seeded and chopped if you don’t, or  1 (28-ounce) can chopped tomatoes, with juice, or crushed tomatoes in purée
Salt and freshly ground pepper
1/2 teaspoon sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon sweet paprika
1/4 teaspoon ground allspice

For the gratin:
1 pound kale, stemmed and washed, or a 10-ounce bag of stemmed, washed kale
1 tablespoon extra virgin olive oil
1 garlic clove, minced
Salt and freshly ground pepper
1 cup coarse bulgur (No. 3), cooked
1/4 cup finely chopped fresh dill
2 ounces (approximately 1/2 cup) freshly grated Parmesan
3 eggs
1 cup thick plain low-fat yogurt
Salt, pepper and paprika to taste

1. Make the tomato sauce. Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt to taste, pepper, sugar, cinnamon, paprika and allspice. Turn the heat up to medium-high and cook until the tomatoes are bubbling. Stir together, turn the heat back to medium-low, partly cover and cook, stirring often, until the tomatoes have cooked down and the sauce is thick and fragrant, 25 to 30  minutes. Taste and adjust seasoning. Remove from the heat. If your sauce is chunky, put through a food mill or pulse in a food processor fitted with the steel blade. Set aside.
2. Meanwhile, blanch the kale in salted boiling water for 4 minutes or steam for 5 to 8 minutes, until tender. Rinse with cold water and squeeze dry. Chop fine (you can do this by pulsing in a food processor fitted with the steel blade.)
3. Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. When it begins to smell fragrant, in about 30 seconds, stir in the chopped kale. Toss together and season to taste with salt and freshly ground pepper. Stir in the bulgur and dill, combine well and remove from the heat.
4. Preheat the oven to 350 degrees Fahrenheit. Oil a 3-quart baking or gratin dish. Spoon a small amount of tomato sauce on the bottom of the dish, and spoon in the bulgur and kale. Spread in an even layer. Sprinkle 2 tablespoons of the Parmesan on top and cover with the remaining tomato sauce, spread in an even layer.
5. Beat together the eggs, yogurt and 2 tablespoons of the remaining Parmesan. Season with salt, pepper and paprika. Spoon over the tomato sauce and spread in an even layer. Sprinkle the remaining Parmesan on top. Place in the oven and bake 30 to 35 minutes, until golden. Remove from the heat and let sit for 10 minutes or longer before serving.
Yield: Serves 6 to 8
Advance preparation: All of the elements of this casserole will keep for 2 to 3 days in the refrigerator, as will the assembled casserole, without the egg-yogurt topping. Make the topping right before baking. The casserole can be baked ahead and reheated.
To cook the bulgur, bring 2 cups water with salt to taste to a boil in a medium saucepan. Add the bulgur, and when the water comes back to a boil, reduce the heat to low, cover and simmer 15 to 20 minutes, until all of the water has been absorbed. Remove from the heat, place a clean dish towel over the pan and cover with the lid. Let sit 10 minutes.

Results: This was my first time cooking with bulgur and we were both pleased with the outcome.  It's pretty similar in texture to couscous.  The yogurt topping made me a little nervous but it gave the dish a tang that made it sing!  I was amazed that we both really liked this.  And with a side of naan, it was a great entree for vegetarians.

2011, Recipe 102: Indian Fish Curry

Recipe courtesy of Mantu at Allrecipes.com 

• For the marinade:
• 2 teaspoons Dijon mustard
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons canola oil
•  
• 4 white fish fillets
• 1 onion, coarsely chopped
• 4 cloves garlic, roughly chopped
• 1 (1 inch) piece fresh ginger root, peeled and chopped
• 5 cashew halves
• 1 tablespoon canola oil
• 2 teaspoons cayenne pepper, or to taste
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/2 cup chopped tomato
• 1/4 cup vegetable broth
• 1/4 cup chopped fresh cilantro

1. Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
2. Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
3. Preheat an oven to 350 degrees F (175 degrees C).
4. Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
5. Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.

 Results: I'm always looking for fish dishes and Indian dishes so combining them?  I was on it!  If you aren't down with spiciness, you will want to cut down on the cayenne.  It's quite delicious!  I would definitely make this again!  I served it with basmati rice and sauteed spinach.

2011, Recipe 101: Hasselback Potatoes

Recipe courtesy of Seasaltwithfood

• 6 Medium Yukon Gold Potatoes
• 2 - 3 Cloves Garlic, thinly sliced
• 2 Tbsp Olive Oil
• 30 g Butter
• Maldon Sea Salt
• Freshly Ground Black Pepper

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Results: So impressive! And easy!  When you cut them, put chopsticks on either side to keep you from cutting through.  You can see a few of my cuts are a tad deeper than I'd like because I didn't have chopsticks (strangely).  The crevices spread apart as you cook them.  The modification allows for using all olive oil, no butter.  I can see how butter would've made them even better.  The garlic pretty much disappeared.  I think next time I'll use garlic powder.  Very yummy!

2011, Recipe 100: Smoky Chipotle Meatloaf

Recipe courtesy of Serenebeader on Allrecipes.com

• 2 eggs
• 1/3 cup hickory flavored barbeque sauce
• 2 cloves garlic, minced, or to taste
• 2 chipotle chilies in adobo sauce, minced, or to taste
• 2 tablespoons adobo sauce from chipotle peppers
• 1 teaspoon kosher salt
• 1 teaspoon coarse ground black pepper
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 1 tablespoon Worcestershire sauce
• 1 onion, chopped
• 1/2 cup dry oatmeal
• 2 pounds lean ground beef
• 2 tablespoons hickory flavored barbeque sauce

1. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
2. Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.
3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). 

Results: AMAZING!!!! You should definitely use the entire 2 lbs. of meat this recipe calls for because you will want it!!  I halved it and greedily, we ate the whole pan the same night.  I KNOW!!  Just shameful.  But it's truly that good!  I added diced onion & diced green peppers because I had them and needed to use them but the recipe really doesn't need it.

2011, Recipe 99: Potato, Sage & Rosemary Pizza

Recipe courtesy of Epicurious.com

• 3 tablespoons extra-virgin olive oil
• 12 ounces unpeeled small Yukon Gold potatoes, sliced into very thin rounds

• 1 (13.8-ounce) tube refrigerated pizza dough
• 2 teaspoons chopped fresh rosemary (I used dried)
• 2 teaspoons chopped fresh sage
• 2 garlic cloves, chopped
• 1/4 teaspoon dried crushed red pepper
• 1 cup (packed) grated whole-milk mozzarella cheese (about 4 ounces)
• 1/2 cup finely grated Parmesan cheese

 Preheat oven to 400°F. Heat oil in heavy large skillet over medium heat. Add potato slices in single layer. sauté until just tender, about 5 minutes. Cool briefly. Unroll dough on rimmed baking sheet. Scatter potato slices over dough, leaving 3/4-inch plain border. Sprinkle with rosemary, sage, garlic, and crushed red pepper. Sprinkle with cheeses to cover.

Bake pizza until crust is crisp and cheeses melt, about 20 minutes. Using metal spatula, loosen crust from sheet. Slide out onto platter or board and serve. 

Results: We both agreed... strange.  Not bad... just strange.  I always roll my pizza out on cornmeal so that was awesome but the potatoes were soft against the crunchy crust.  I don't think I need to eat a pizza with potatoes anymore though.

2011, Recipe 98: Chai-Spiced Pancakes

Recipe courtesy of Une Deuse Senses

Results: I loved them!  And I can only eat pancakes about three times per year.  I don't like sweet breakfasts too much so it's usually night when I eat them.  Rashan was less enthused.  I did think they needed about 1.5xs the spices the recipe requested to elevate these pancakes but I still definitely enjoyed them as is.