White Bean Chicken Chili

It’s finally here, at 1030a tomorrow the boy and I leave for the black sand beaches of Costa Rica and on Friday I will marry the man of my dreams. The last two weeks have been a whirl wind complete with one nasty cold, a bridal shower, a fun filled bachelorette weekend with my bestest friends and last minute packing. I apologize for the lack of posting but I think it’s safe to say those of you that have been through this before can empathize.

So before I go spend the next two weeks in the rain forest with little to no internet access I figured I would leave you with one of my favorite fall dishes, White Bean Chicken Chili. It’s hearty, it’s spicy, it’s down right delicious and I make it by the ton this time of year. While beans aren’t ‘technically’ Primal they are packed with protein and if you live an 80 / 20 lifestyle this is a dish you should definitely try.

White Bean Chicken Chili
Serves 6 – 8

2 bone in skin on chicken breasts, roasted and shredded
4 tablespoons butter
1 medium yellow onion, diced
3 cloves garlic, minced
3 roasted poblano peppers, seeded and diced
1 tablespoon ground cumin
½ teaspoon white pepper
Pinch red pepper flakes
1 tablespoon fresh oregano
5 cups homemade chicken stock
2 cans cannelloni beans, rinsed
½ bunch cilantro, finely chopped
½ cup heavy cream

In a large pot or dutch oven over medium heat, add the butter, garlic, onion, peppers, spices and herbs and allow to cook until the onions are translucent. Add the chicken stock, shredded chicken, 2 cans of beans and chopped cilantro and reduce the heat to low. Cook for 1 ½ to 2 hours, stirring occasionally. Cut the heat and add the heavy cream.

Serve in a large bowl topped with fresh cilantro, grated cheddar cheese and a dollop of sour cream.

Chicken Picatta

The first home cooked meal I ever made for the boy was Chicken Picatta.  Breaded and pan fried with capers, white wine, butter and lemon and served a top of a generous helping of roasted garlic smashed potatoes with a side of asparagus.  He will tell you to this day it’s one of the reasons he knew I was a keeper.  And after all, as most men will tell you, you never let a girl who can cook get away.

So because today marks exactly 30 days until the big day, the day we’ll say ‘I Do’ on the black sand beaches of Costa Rica, I figured I would share with you his favorite dish.  Of course it’s morphed over the years, and this latest version has been Primalized, but as the boy will tell you it’s every bit as tasty as the one I served up on our third date almost 3 years ago.  And who knows, maybe the next guy or girl you make this for will end up making all your dreams come true ;)

Chicken Picatta
Serves 2

2 boneless, skinless chicken breasts

1 egg
¼ cup coconut or almond flour
1 tablespoon extra virgin olive oil
5 tablespoons butter
2 cloves of garlic, smashed
2 tablespoons capers
1 lemon
½ cup homemade chicken stock
¼ cup white wine

Start by taking the chicken and pounding it with a mallet, or the palm of your hand, until it has a uniform thickness.  I place mine between two sheets of saran wrap to prevent any messes, a freezer bag would work as well.  Whisk the egg in a large bowl, and scoop ¼ cup of coconut or almond flour onto a plate, season the flour well with salt and pepper.  I chose coconut flour as I thought the sweetness would play well with the butter and wine.

Preheat a medium sized skillet over medium high heat.  Add the extra virgin olive oil and 1 tablespoon of butter to the pan.  Once melted, toss in the smashed garlic cloves and allow them to cook until they are golden in color being careful not to burn them.  Remove the cloves and discard.  Now what you are left with is a flavored oil without having to eat the actual garlic.  A great tip for any date night!

Dredge each piece of chicken in the flour and pat off any excess, dip each breast into the beaten egg and then back into the flour being sure to coat each breast evenly.  Add the chicken to the pan and cook 2-3 minutes per side.  Transfer the chicken to a plate and tent with aluminum foil.  Drain off any excess fat remaining in the pan and return to the heat, reduce the heat to medium.  Pour in the chicken broth, and using a wooden spoon, scrape up any of the brown bits left on the bottom of the pan.  Add the wine and cook for 2-3 minutes, this will allow the alcohol to burn off.  Add the capers, juice of 1 lemon and the remaining 4 tablespoons of butter being to sure to add the butter only 1 tablespoon at a time.  If you were to add all of the butter at once your sauce would ‘break’ meaning that the fat and liquid would separate.  Adding the butter one tablespoon at a time ensures that the fat will melt slowly into the liquid combining the two together without the sauce separating.  Taste sauce for seasoning.

Remove the aluminum foil from the chicken and pour any accumulated juices into the pan.  Add the chicken back to the skillet and gently coat with the sauce.  When the breasts are evenly coated and warmed through, transfer to a plate and pour over the remaining sauce.

Serve along side cauli-taters and sautéed asparagus or a big green salad.

Orange Chicken and Cauliflower Fried Rice

So last night the boy and I were sitting on the couch reminiscing about what it was like to be ignorant to what we used to put in our bodies.  Remember the days when you would run up to local pizza place and get two greasy pies and a side of cheesy bread and be none the wiser?  Or run out and pick up some Chinese take out coated in god knows what kind of oil along side copious amounts of MSG?  As the boy reminded me last night, ignorance is indeed bliss.

But just because we’ve gone Primal doesn’t mean we need to deny ourselves of all those old favorites, we just have to put on our thinking caps and reinvent them.  Greasy pizzas have become Meat-Za’s and below you will find my take on a Chinese take out staple, Orange Chicken.

What I love most about this recipe is the yin and yang of spicy and sweet.  I have mentioned before my love for Sriracha so when I saw it combined with fresh orange juice I knew I had to give this one my own spin.  This is delicious served up on top of some cauliflower fried rice and garnished with fresh cilantro.  It’s a quick, easy and hearty week night meal that will likely become a staple in your weekly meal rotation.

Orange Chicken and Cauliflower Fried Rice
Serves 4

4 or 5 boneless, skinless chicken thighs chopped into bite sized pieces

3 tablespoons FOC (I used coconut oil)
1 tablespoon of fresh grated orange zest
Juice of 1 large orange
1/3 cup soy sauce
1 tablespoon Sriracha or any other chili garlic sauce
1 head of cauliflower, grated or processed until fine in a food processor
2 eggs, beaten
4 green onions, chopped
1 tablespoon cilantro for garnish

In a medium sauce pan combine the orange zest, orange juice, soy sauce and Sriracha.  Simmer over medium low heat to reduce and prepare the chicken and rice.

Heat a large skillet over medium high heat and liberally season both sides of your chicken with salt and pepper.  Add your oil and chicken and allow to cook, untouched for 2 - 3 minutes.  The goal is to get a nice brown crust before turning the pieces over.  Once the chicken is nice and brown turn the pieces over for cook for another 2 minutes then remove the chicken from the pan and set aside.

Return the skillet to the heat and add the cauliflower.  Season with salt and pepper and add half of the chopped green onions.  Allow to cook for 5 minutes before stirring, again you want to develop a nice crust on the bottom.  Cook for an additional 5 minutes then clear a small space in the center of the pan.  Add the beaten egg to the cleared area and stir well to scramble.  Once the eggs begin to set stir in the rest of the cauliflower mixture until everything is well combined.  Transfer to a serving bowl and return the pan to the heat.

Reduce the heat to medium and add the chicken back into the pan.  Pour over the reduced orange sauce and add the remaining green onions and cilantro.  Stir until well combined and serve over top of the cauliflower fried rice.

Baked Chicken Meatballs

I’ve wanted to develop a recipe for chicken meatballs for sometime now.  The ideas and the flavors have been rolling around inside of my head since the first time I made Zucchini Fettuccini so when I logged on to my Facebook the other day and saw what a friend was having for dinner I knew it was time.

A quick search of the internet lead me to one of my favorite food bloggers, the lovely and talented Deb of Smitten Kitchen.  Now Deb has absolutely zero clue who I am, but I’ve been “smitten” with her for going on 3 years now.  Her photos, her food and her adorable baby Jacob have me looking forward to each new post that pops up on my feed burner.  So when I stumbled upon her recipe for Baked Chicken Meatballs I knew I could put my own spin on them, Primal style.

I think what I love most about cooking is that there are no rules when it comes to recipes.  That’s probably why I’m not much of a baker.  When I look at a recipe I think of what I have on hand that could make it work, not about what I have to run to the store and get in order to make it.  That’s the beauty of it, taking someone else’s creation and making it your own to suit your personal taste or budget.  I haven’t tried Deb’s version, but if mine came out this good I can only imagine how amazing hers are!

Baked Chicken Meatballs
Serves 4

1 lb ground free range chicken, or 2 boneless skinless chicken breasts cut into strips and pulsed in a food processor until ground

1 small yellow onion, diced
1 clove garlic, minced
3 strips bacon, diced
1 egg yolk
1 tablespoon extra virgin olive oil
2 tablespoons homemade tomato sauce
3 tablespoons chopped Italian parsley

Preheat your oven to 400º and place a rack in the upper third of your oven.

In a medium skillet over medium heat, add the diced bacon and cook until a good amount of fat has been rendered out, about 1 tablespoon or so.  Add the diced onion and the garlic and cook until the onion is translucent and the bacon is crispy.  Remove from the heat and cool slightly.

Combine the ground chicken, egg yolk, 1 tablespoon of tomato sauce, parsley and the bacon, onion and garlic in a large bowl.  Season with salt and pepper and mix well.  Form meatballs and roll into little balls, about 1 tablespoon of mixture per ball.  Place the formed meatballs into a large baking dish about one inch apart. 

Combine 1 tablespoon of olive oil and 1 tablespoon of tomato sauce together in a small bowl and brush on top of each meatball.  Pop into your preheated oven, and bake for 15 minutes.

These can be served as an appetizer or alongside your favorite pasta.  I decided to serve mine on top of my new favorite noodles, zucchini fettuccini with a healthy dose of homemade tomato sauce.  Needless to say they are delicious, and as is the case with most dishes, even better the next day.  The boy decided to make his into a meatball hoagie topped with crumbled goat cheese; I drooled while watching him inhale it ;)

Mexican Chicken Bake

We all have a favorite dish, that one thing you crave no matter how many times you eat it. Once, twice, even three times a week whether it’s morning, noon or night…for me it’s tacos. They are no stranger on this blog having been featured here, here and here but what do you do when you decide to eliminate corn and flour from your diet? Now don’t get me wrong, I cheat (probably more times then I should) but there had to be some kind of balance. I needed to find a dish that would satisfy my cravings to where I’m not missing the starch.

The other awesome part about this dish? It’s ready in 20 minutes. Using a store bought rotisserie chicken, or leftovers from one you baked up over the weekend, cuts the time on this guy in half. Once you shred up your chicken it’s as simple as adding a few spices, chopping up some fresh herbs, covering it with cheese and popping it in the oven. I ate this as is with a little side of sour cream but for the boy it was piled high on top of crispy tostadas. He raved that it was the best meal I’ve made since ‘this whole diet thing’ started. I disagree, but it’s definitely a keeper!

Mexican Chicken Bake
Serves 4

1 store bought organic rotisserie chicken, shredded
1 ½ tablespoons cumin
1 ½ tablespoons chili powder, or more if you really like it spicy
1 tablespoon garlic powder
1 tablespoon cilantro, chopped
Juice of 1 lime
¼ cup sour cream
½ cup shredded cheddar cheese

Optional garnishes:
Shredded lettuce
Diced cherry tomatoes
Sliced avocado
Cilantro leaves
Sour cream

Preheat your oven to 375º. In a large bowl place the shredded chicken, spices, lime juice, sour cream, cilantro and salt and pepper to taste then mix well. Transfer to a lightly oiled baking dish and top with cheese. Pop into the preheated oven for 15 minutes then garnish the top with shredded lettuce, diced tomatoes, avocado slices and serve with a nice dollop of sour cream and your favorite hot sauce.

Tip: As mentioned above this would be fantastic stuffed into shells or tortillas, wrapped up in a burrito or piled high on top of crispy tostadas. Leftovers are great served on top of a big green salad with cherry tomatoes and avocado slices!

Meat-Za!

As I mentioned before the boy and I have been transitioning over to a new eating routine*, cutting out the refined sugars and complex carbohydrates and eating more organic meats and produce. The end result has me feeling better then I literally have in years and bonus, I've shaved off 7 unnecessary pounds of fat and 2 inches off my waistline. Not to mention when you’re eating organic / local you can also feel good about doing something better for the planet ;)

My main challenge has been to find meals that are not only healthy and delicious but balanced as well. So that the vegetables are the star of the plate and the protein is more of an accompaniment. Plus it has to be something that Grant will actually eat! What has resulted is some of the most delicious dinners I have had in recent memory. Full of flavor, quick and the best part healthy…it seems like a dream come true.

When my friend posted a picture on her facebook page of this dish I knew immediately what I would be making the following night. The hardest part of this new routine for me has been cutting the carbs. I am easily one of the most carb obsessed people you will ever meet. One look over at the pasta section of this blog and you will see what I mean. And pizza…the sweet tomatoes, melty cheese and crackling crust are the very things I dream of. But dear readers believe it or not there is way to have your pizza and eat it to, even without the carbs!

Meat-Za!
Serves 2 really hungry people or 4 with a big green salad

1lb Italian Sausage (I used a mild chicken Italian Sausage)
1 egg
½ cup tomato sauce
Toppings of your choice, I used:
½ red bell pepper, sliced into strips
½ yellow bell pepper, sliced into stips
1 tomato, diced
1 tablespoon fresh chopped basil
2 tablespoons fresh chopped parsley
Shredded mozzarella cheese

For the crust:
Preheat your oven to 375º. Remove the sausage from their casings and transfer to a small bowl. Add the egg and mix well. Spread the sausage and egg mixture evenly into a large oven safe nonstick skillet and pop into the oven for 20 minutes. When you take the skillet out of the oven you want the sausage to have pulled away from the sides of the pan and the edges to be a little brown.

Now it’s time to add your toppings, spread the tomato sauce evenly across the crust and garnish. I stick to all vegetables since you already have your protein with the crust. Bell peppers, olives, zucchini even broccoli would all be delicious on top. Top with cheese, salt and pepper and a drizzle of olive oil and pop back into your 375º oven for 5 minutes or until the cheese is nice and bubbly.

Slice into wedges and serve along side a big green salad. Contrary to what you are probably thinking, this dish is not at all heavy. If you use a lean chicken sausage instead of pork it will render very little fat and the veggies will be the perfect compliment.

* If you would like to read more about our new eating routine, click here!

Chicken Noodle Soup

I know parts of the country are still dealing with snow, and a lot of it! Here in Florida the temperatures couldn’t be more fabulous, high 70’s / low 80’s during the day and a low hanging somewhere around the mid 50’s in the evenings. I had my first beach day of 2011 last Saturday at Anna Maria Island and I cannot wait to get my toes back in the sand.

Now that those of you freezing your butts off officially want to strangle me, don’t think I haven’t been thinking of you! There are few things as comforting as a warm mug of cocoa or a nice hearty soup on a cold day. And while I haven’t brought you a cocoa recipe (note to self, write a cocoa recipe) I have brought you probably the best chicken noodle soup I have ever tasted. No lie, seriously, even if you think you don’t like half the ingredients listed do yourself a favor and MAKE THIS SOUP! Example, I loathe mushrooms, each and every kind too. Portobello’s, chanterelle’s, button’s…you name it I’ve tried it, and I hate them all. They’re slimy and they’re a fungus, and there is nothing you can do to change my mind. However, they lend an amazing depth of flavor to almost any dish. So while I may cook with them, I just push them to the side when it comes time to eat. So if you’re a mushroom hater like me, I encourage to throw them in there anyway…just chop them up really, really fine so you don’t feel the slimy things crawling down your throat.

On a side note, this soup freeze’s beautifully! Make a big pot for dinner tonight and store the rest of it for when Mother Nature is wreaking havoc yet again or for when you’re feeling a little under the weather. You won’t be disappointed. Just be sure to leave out the noodles and cream. After you reheat just bring it to a simmer and add them then.

Chicken Noodle Soup
Serves 6 – 8

Now it goes without saying, any soup is going to be better when it’s made with homemade chicken stock. You can find my recipe here, but if you’re in pinch boxed low sodium broth will work as well.

12 cups homemade chicken stock or low sodium broth
2 to 3 cups of shredded pre-cooked chicken
*time saver tip, use a store bought rotisserie chicken
2 cups sliced carrots
2 cups sliced celery, don’t forget those leafy green tops!
1 cup sliced Portobello mushrooms (or chop those suckers up really, really fine like me)
3 tablespoons fresh chopped parsley
2 teaspoons fresh chopped rosemary
1/3 cup cooking sherry
3/4 cup heavy cream
2 ½ cups dry egg noodles
Salt and pepper to taste

In a large stock pot bring 12 cups of stock or broth to a boil, add the carrots and cook for 5 minutes. Toss in the chopped celery and cook for another 5 minutes. Throw in the egg noodles and cook according to package directions, about 7 minutes. Reduce the heat to medium low and add the shredded chicken, mushrooms, sherry, parsley, rosemary and heavy cream. Season to taste with salt and pepper and garnish with freshly grated parmesan cheese. Serve along side and big loaf of warm, crusty french bread.

Kickin' Chicken Buffalo Wings

So here we are again, me promising to be a better blogger and update more frequently. As you can see by the time lapse since my last post (almost 2 months) I have failed miserably. This is why I don’t make resolutions, I can never keep them! First things first the boy and I have set a date! In about 8 months, 11/11/11 to be exact, we will return to the black sand beaches of Playa Hermosa, Costa Rica and become husband and wife. So while Dandy Dishes has taken a back seat to researching photographers, officiants, etc the good news is we have booked them all….so back to cooking!

Also during that time the boy’s beloved Green Bay Packers won the Super Bowl, and of course no Super Bowl party would have been complete without some amazing wings! The benefit of making wings at home is that you control the temperature you fry these babies at which results in a crispy wing, not a greasy one. These really couldn’t be any easier to make and as long as you don’t mind your house smelling like fry oil for a few hours (trust me it’s worth it) you definitely need to give this one a try…your man will love you for it!

Kickin’ Chicken Buffalo Wings
(Serves 4 as an appetizer or 2 really hungry wing lovers)

1 package chicken wings (tips removed and drums separated from wings)
1 – 2 cups buttermilk
½ cup all purpose flour
1 teaspoon garlic power
1 teaspoon cayenne pepper
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper
2 tablespoons butter
1/3 cup Crystal hot sauce
Peanut oil for frying

Remove chicken wings from packaging and cut the chicken at the joints, remove the wing tips and toss into a freezer bag to be used for stock at a later time. Place the drums and wings in a shallow bowl and cover with buttermilk. Cover with plastic wrap and transfer to the fridge, allow to sit for at least 20 minutes and up to 1 hour.

Preheat a large heavy bottomed pot, preferably cast iron, with 1 quart of peanut oil over medium high heat to 360º. Add flour, and spices to a large resealable plastic bag and combine well. Remove the wings from the fridge and add about 6 wings to the bag at a time, shake to coat. Remove from bag and place on a large plate.

Preheat your over to 200º. When your oil hits 360º fry in batches, about 5 – 6 pieces at a time. The amount of wings you add depends on the size of your pot, try not to overcrowd them. Fry for 7 minutes then transfer to a baking sheet lined with a paper bag. Transfer cooked wings to your preheated oven and repeat until all the wings have been cooked.

In a small sauce pan over medium low heat combine the butter and hot sauce. Simmer until the butter has melted entirely and the sauce is slightly reduced. This is your opportunity to make your sauce as hot as you like it! The boy prefers to add a few dashes of habanero hot sauce or crushed red pepper flakes for more heat while I prefer it just the way it is.

Remove the wings from the oven and place into a large bowl. Pour the sauce over the wings and toss to coat. The above measurements will give you enough sauce to coat your wings. If you prefer them extra ‘wet’, increase the hot sauce to ½ cup and add an additional tablespoon of butter.

Serve along side a big garden salad with celery and blue cheese for dipping ;)

Why, Hello There Stranger!

51 days, that’s how long it has been since my last blog post. I can hardly believe it as I type it out. It seems like only yesterday I was bidding you all farewell and taking off on jet plane to what would be one of the most amazing and life changing vacations I have ever had. Then bam it was Thanksgiving, then Christmas, our anniversary and now New Year’s…really, 51 days?!? Where has the time gone? And if I thought 2010 was crazy, 2011 is going to be even more event filled and before you know it we’ll be right back here again ringing in 2012…only 362 more days to go!

Needless to say we have some catching up to do, and don’t worry there are plenty of recipes to come. While I may have not been blogging I have been cooking up a storm, and have plenty to share with you all. But first, let’s play a little catch up…

The last time I was here the boy and I were leaving for our annual trip to Costa Rica. As always it was amazing, and despite Tropical Storm Tomas wreaking havoc on our little country a few days before we arrived, we were able to see almost all of what we planned. Any vacation, especially one to a foreign country, is sure to involve a hiccup or two and you are guaranteed to return with some unforgettable experiences and amazing memories. And this trip surely disappoint. We saw some amazing sites and made some wonderful memories, one in particular at sunset on November 17th. That is the evening where the boy, at one of our favorite spots in Hermosa, officially became ‘The Fiancé’ and where he asked me to be his wife.

The past 51 days have been some of the happiest of my life. I’ve been able to share our wonderful news with family and friends, and now you, during a holiday season where we all are reminded of how blessed and thankful we truly are. I hope that you all had an amazing holiday and that you were able to share your time and your hearts with the one’s your hold dear. 2012 is going to be a fantastic year filled with fabulous food and of course, a wedding! So I look forward to continuing this journey with you, of sharing recipes new and old that we all enjoy and to start on this next chapter of our lives together. Thank you for coming on the ride with me.

Latin Baked Chicken
Serves 4

8 bone-in chicken thighs, skin removed
3 tablespoons low sodium soy sauce
2 tablespoons honey
2 tablespoons minced chipotle’s in adobo sauce
¼ cup fresh lime juice

Depending on how spicy you like it you can adjust the amount on chipotle’s accordingly. I go for 2 tablespoons of minced chipotle’s and a tablespoon of abobe sauce. The added sauce gives the marinade additional smokiness but not too much additional heat. Start by preheating your oven to 400°. Combine soy sauce, honey, chipotles and lime juice in a large bowl. Add the chicken and toss well to coat. Arrange the marinated chicken thighs on a broiler pan covered in aluminum foil (this makes for easy clean up later). Toss into your preheated oven and cook for 15 minutes. Dump the remaining marinade into a blender or food processor and blend until smooth. Transfer the marinade to a small sauce pan and bring to a boil over medium heat, cook for 3-5 minutes. When the chicken is done, remove it from the oven and brush all thighs liberally with the reduced marinade. Pop the chicken back into the oven for an additional 10 minutes. Serve along side some yellow rice, with some frozen peas and roasted red peppers thrown in. It adds amazing flavor and incorporates your daily ‘green’ requirement. Enjoy!!

Pollo al Mattone

So last post I made a vague reference to the fact that I finally had a working stovetop. And it’s true after months, and I mean MONTHS (about 6 to be exact) of using nothing but a catering burner and a toaster oven we finally have a fully functioning stove / oven. Now I won’t go into the whole story about how when I moved in with the boy I took it upon myself to replace his outdated 1950’s fully functioning stove with an updated model I found on Craigslist. Suffice it to say, some things are on Craigslist really cheap for a reason. So it goes without saying, if you are going to buy something from a total stranger make sure you test it fully before bringing it home or at least get a money back guarantee.

This also proves that there is never an excuse for not making a home cooked meal. Every single recipe on this site (with the exception of my first post and the most recent soup recipe) was prepared on this single burner catering stove or a toaster oven. You don’t have to have an amazing kitchen stocked full of modern appliances and top of the line pots and pans to cook great tasting and healthy recipes for your family. All it takes is a little creativity and a passion for eating right.

One of things I missed dearly over those long 6 months was Roast Chicken; the darn thing was just too tall for my little toaster oven! Amazingly simple to make, but so flavorful! This recipe is the Italian’s spin on the old favorite. Pollo al Mattone, or Chicken Under a Brick, is an ancient method of cooking that involves removing the backbone of the bird and then weighing it down with a brick to produce a tender moist chicken with the crispiest skin I’ve ever had.

* Note if you don’t have a brick on hand, this dish can also be made using a cast iron skillet to help weigh down the bird.

Chicken Under a Brick
Serves 4

1 3lb roasting chicken, backbone removed
2 tablespoons extra virgin olive oil
1 spring fresh rosemary, chopped
3 cloves garlic, chopped
1 lemon, halved
2 tablespoons fresh chopped parsley
Red pepper flakes

Start by removing the backbone from the chicken (here’s a quick how to link) and salt and pepper the bird on both sides. Combine the olive oil, rosemary, garlic and juice of half a lemon in a small bowl then pour over the chicken. Massage the mixture into the bird making sure to cover both sides well and getting under the skin. Transfer the chicken to a large Ziploc bag and place in the fridge for at least 45 minutes. Best results if left overnight.

Remove the chicken from the fridge and preheat your oven to 425º. Heat a large stainless steel oven proof skillet over medium high heat. Once hot add the chicken to the pan, skin side down, and place either a foil wrapped brick or cast iron skillet on top. Cook for 7 minutes. Transfer the pan with the chicken and brick to the oven and cook for 30 minutes. After 30 minutes, flip the chicken over, replace the brick and cook for an additional 15 minutes. Remove from oven and transfer to a large platter. Squeeze the remaining half of your lemon over the top and sprinkle with parsley and red pepper flakes. Serve with a big green salad and some crusty bread for soaking up all the juices.

Zuppa Toscana

Its official, I’m in love with this soup and I have been for years. A former co worker and I would make weekly visits to a certain restaurant just for this one dish. But this week I didn’t feel like leaving my house, well more like I didn’t feel like leaving my yoga pants, so I decided to make my own version. And I’ll be darned if it wasn’t as good or even better! For me there aren’t many things better then some warm toasty bread and a good soup to dunk it in. And this one just so happens to bring together everything I love in one big bowl. Potatoes, bacon, heavy cream and enough veggies to make you think it’s good for you. It’s important to mention that this makes a LOT of soup but no worries, it freezes beautifully. So with cooler temperatures looming do yourself a favor and make a batch of this soup tonight, and don’t forget the bread for dunking!

Zuppa Toscana Soup
Serves 8

1 pound mild Italian sausage, casings removed (I used chicken sausage cause it’s leaner)
1 teaspoon red pepper flakes
4 strips of bacon, chopped
1 large sweet onion, finely chopped
3 cloves garlic, minced
4 cups of homemade chicken stock (if store bought, make sure it’s low sodium)
2 cups water
1 cup heavy cream
3 large Russet potatoes, peeled and chopped into half moons
4 cups Kale, washed and stems removed
Salt and pepper to taste

In a medium skillet over medium heat, add sausages to pan. With a wooden spoon begin breaking up the sausages into bite size pieces. Add 1 teaspoon of red pepper flakes (or more if you really like it hot) and cook through. Remove pan from heat and drain off all the excess grease from the pan. You can do this by tossing the whole mixture into a fine mesh strainer or using paper towels. I go the strainer route, it’s quicker and easier. This step is essential so that you do not end up with what looks like an oil spill over the top of your soup. Not pretty to look at and definitely not good to eat!

Place a large stock pot over medium heat. Toss in the bacon and cook through, add the chopped onion and garlic and sauté until the onions are translucent. Add the chicken broth and water and allow the liquids to come to a boil. Throw the lid on to save some time. When everything has come to a boil toss in the potatoes and cook for 15 minutes or until fork tender. Add in the heavy cream, sausage and kale and cook for another 5 minutes. Season to taste with salt and pepper.

* This is a pretty thin soup so if you’re like the boy and prefer your soups a little more creamy, mix 2 tablespoons of corn starch with 2 tablespoons of water. Add this in after you add the heavy cream, sausage and kale and allow it to simmer for 5 – 7 minutes. The soup will thicken the longer it simmers.

Copycat Chicken Bryan

We’ve all been there; you work all day and then dread going home and having to cook dinner. Suddenly you get a craving a certain dish from a certain restaurant so you decide to go out instead.  You arrive only to wait 20 minutes for your table, your server is cranky and finally your meal comes to the table either lukewarm or over cooked, or worse, both! You pay your $30 bill (before tip) and walk out annoyed cause you could have made the same thing at home for a fraction of the cost using fresh, not frozen ingredients and had it turn out way better. Hopefully some of you are more fortunate and live in an area where you have better dining options then the standard chain restaurants; unfortunately I don't. So out of frustration comes this week’s recipe. Boneless chicken breasts, sundried tomatoes, creamy goat cheese, lemon and basil come together for a quick and fresh meal that's on the table in about 20 minutes perfectly cooked, warm and hopefully minus the cranky attitude!

Copycat Chicken Bryan
Serves 4

4 boneless skinless chicken breasts
1 tablespoon extra virgin olive oil
4 ounces goat cheese
1 package julienne sundried tomatoes, dry or oil packed (if oil packed, drain and pat dry)
4 tablespoons fresh chopped basil
4 tablespoons butter
½ cup low sodium chicken stock
Juice of 1 large lemon

Warm a large skillet over medium heat. Salt and pepper both sides of your chicken and add oil to pan. When the oil begins to ripple add your chicken and cook on both sides until golden brown, about 5-6 minutes per side depending on the thickness. Remove chicken to a plate and tent with aluminum foil to keep warm. Return pan to stove and reduce heat to medium low. Pour in chicken stock and lemon juice and scrape up the brown bits on the bottom of the pan. Simmer and allow to sauce reduce for about 10 minutes. Slowly add the butter, 1 tablespoon at a time allowing each tablespoon to dissolve before adding another. It is essential to do this step slowly, throwing the butter in all at one will cause your sauce to break and not emulsify. Add your tomatoes and chopped basil to the pan and reduce heat to low. Return the chicken to the pan and give it a couple turns to coat it with the sauce. Slice the goat cheese and place a round or two of cheese on each piece of chicken. Throw a lid on the skillet and allow the cheese to soften, about 2 minutes. Remove the lid and plate the chicken. Top the goat cheese with a big spoonful of the tomatoes and garlic and drizzle remaining sauce.

I serve this along side garlic mashed potatoes to help soak up all the sauce but I imagine this would be just as good with pasta as well. Enjoy!!

Chipotle Chicken Tacos

I don’t know about you, but I love tacos! It doesn’t matter what type of meat or cheese but as long as it’s wrapped up in a tortilla with some tomatoes, sour cream and cilantro I’m all over it. Plus these days Mexican food really is one of the cheaper routes to consider when planning a meal. With simple ingredients and a little TLC you can have this dish whipped up in about 45 minutes all for under $2 a person. Now I’ve showcased tacos on here before, and they each have that one special ingredient that sets them apart from the rest. These have this cilantro lime crema you drizzle over the top and these have a fresh tomato corn pico that brings sweetness to the chicken. But the tacos I’m about to share with you have this magic ingredient that I have always heard of but never knew how to incorporate in my cooking. Bobby Flay and Rick Bayless swear by them, and I can’t recall even one episode on Food Network where they aren’t used somehow by either one of them. But see I’m not a big fan of spicy, sure I like a little heat but nothing that’s going to make my forehead sweat and my tummy burn, so I’ve always steered clear. Boy was I wrong. What is this magic ingredient? Canned chipotle chili’s in adobo sauce. Now I’m sure if you throw 4 or 5 of these suckers into any dish it’s going to be hot so I stick to just 2 but the depth of flavor it adds to the tomatoes and the chicken is unlike anything I’ve ever had. Bobby and Rick had it right all along, this is the key to Mexican cooking. It’s that little something you taste when you go out to an authentic Mexican restaurant you can’t quite put your finger on. A little spicy, a little smokey and full of flavor. These little gems have now become a staple in my pantry. Even if you don’t like spicy, give them a whirl…you will be so glad you did!

If you have more time I recommend making this in a heavy enameled cast iron pot and letting it simmer on the stove all day. The aromas alone are worth it but the more the sauce can reduce and simmer the more concentrated flavor you are going to get in your sauce and chicken.

Chipotle Chicken Tacos
Serves 4

2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
¾ teaspoon dried oregano *always crumbled dry ingredients in your hand before adding, it releases their oils and enhances the flavors
¼ teaspoon fresh cracked black pepper
1.5 to 2 cups low sodium chicken broth
1 (14.5oz) can fire roasted chopped tomatoes
2 boneless, skinless chicken breasts
2 chipotle peppers, finely chopped (or more if you enjoy the forehead sweat and belly burn)
1 teaspoon adobo sauce
1 whole cinnamon stick (or 1/4 teaspoon if you only have ground)
Salt to taste

For the Tacos:
8 to 12 corn or flour tortillas (I went flour but recommend corn)
Fresh crumbled Queso Fresco or Cojito cheese
Fresh chopped cilantro
Sour cream

In a large sauce pan over medium heat, and the oil, finely chopped onions and oregano. Cook until the onions begin to turn brown on the edges and start to caramelize, about 10 – 15 minutes. Add the garlic and pepper and sauté until fragrant. Add the juice from the can of tomatoes, 2 chicken breasts and chicken stock. Add enough stock to just cover the chicken. Throw on the lid and reduce the heat to low and cook for 10 minutes. Remove the chicken from the pan and set aside to cool.

Turn the heat back up to medium low and add the chopped tomatoes, chipotle peppers, adobo sauce and cinnamon stick. Simmer for about 15 – 20 minutes until the sauce has reduced and thickened. When the chicken has cooled, use two forks to pull apart the meat and shred into bite-sized pieces. Add the chicken back to the pot, season to taste and let simmer on low another 10 minutes until the chicken is heated through. Before serving, remember to remove the cinnamon stick!

To serve, warm your tortillas for 30 seconds in the microwave or toast in the oven wrapped in aluminum foil for 10 minutes at 325°. Spread a thin layer of sour cream on the bottom of each tortilla, top with the chicken, a good sprinkling of cheese and dash of cilantro. And if you have some limes on hand, a little squeeze of fresh lime juice. Roll up and eat immediately!

Leftover Tip: IF you have leftovers (which is highly doubtful) this is great the next night served over some brown rice, kind of like a burrito bowl or used for filling for homemade quesadillas.

Homemade Chicken Stock

So a few posts back when I made those Chicken Soft Tacos with Tomato Corn Pico, I reminded you to SAVE THOSE BONES! when you were through picking that carcass clean. At any given time I have a ‘bone bag’ in my freezer containing all the bits and pieces of my left over whole chickens, thighs and legs I make throughout the month. All those bones are thrown into a large freezer proof Ziploc and tossed in cold storage for use at a later date. Then about once every 2 months I open my freezer and realize it’s turning more into a graveyard then it is a storage device for my food. So I break out the cast iron dutch oven, make a trip out to the garden for some fresh herbs and toss in whatever decaying vegetables I may have lying around begging to be used and create the most delicious, savory chicken stock you will ever taste! Forget that stuff in the cardboard box with its loads of sodium and an artificial flavor, once you realize how quick and easy this is you’ll never purchase it again. Also this stuff freezes beautifully! Storage containers are easily stackable and keep for months. Portion them out in 2 cup intervals and when the time comes you can have the most flavorful soups and chili’s you have ever made…and just in time for football season! (let’s go Buffalo!)

Homemade Chicken Stock
Yields about 6 cups

1 whole chicken carcass (or a collection of thigh and leg bones)
1 whole onion, unpeeled and cut in half
4 cloves of garlic, unpeeled and smashed
1 tablespoon whole peppercorns
1 tablespoon kosher salt
3 whole bay leaves
1 sprig fresh rosemary (or 1 tablespoon dried)
1 bunch fresh thyme (or 1 tablespoon dried)
2 or 3 carrots, unpeeled and chopped in half
2 or 3 stalks of celery, chopped in half with the leaves

And here’s the beauty of this stock, for example in the above picture I was fresh out of celery and carrots so I skipped them, no big deal! Don’t have any thyme, throw in some Italian seasoning. Like a little kick, put in a dash of cayenne pepper or if you like it sweet, a dash of saffron. You get the idea, experiment and make it your own!

Combine all ingredients in a large stock pot or dutch oven. Pour in enough water until the chicken is covered by about an inch. Pop on the lid and heat over medium heat until boiling, after 2 minutes reduce heat to low and simmer for 45 minutes to an hour. The longer the better as it extracts more flavors from the bones and the veggies.

Strain the veggies and the bones from the stock and allow stock to cool. Pour into storage containers and place into refrigerator for 2 hours or allow to cool overnight. When you remove your containers from the fridge you will notice that a little fat has risen to the top of your stock. With a large soup spoon skim the top layer of the stock and discard as much of the fat as you can. Place storage containers in the freezer or they can be left in the refrigerator for up to 2 weeks.

Remember this recipe around Thanksgiving time when you are ready to chuck that turkey carcass in the trash. Save those bones and make some savory turkey stock to keep you warm during those winter months. Hopefully Florida will be a little warmer this year ;)

Dear Neglected Food Blog…

It’s been three weeks since my last post, WOW and what a 3 weeks it has been! Week 1, I was cooking for one while the boy was out of town, honestly those meals involved canned soup, popcorn and eating out…not really anything interesting there. However, in case some of you happen to love popcorn like myself, let me know and I’ll share my parmesan rosemary popcorn recipe with you. Week 2 found me in the cheese state joining the boy and his family for the 4th of July holiday on the lake, I made absolutely nothing but seriously Shelly, I need the recipe for those chocolate cream cheese cupcakes! And finally week 3 was spent playing catch up and prepping for doggie court, a long story which sadly involves nothing food related so I won’t bore you with the details.

In the meantime there have been a couple home runs like these Herb and Garlic Grilled Chicken Thighs with butter and thyme potatoes and a couple of disasters like the tuna burgers that tasted nothing like tuna but totally like ginger, ginger and more ginger. Note to self, next time USE LESS GINGER!

Herb and Garlic Grilled Chicken Thighs
Serves 4 - 6

1 package of chicken thighs, bone in and skin on
2 cloves minced garlic
1 tablespoon of fresh rosemary, finely chopped
¼ cup fresh parsley, rough chop
1 lemon
2 tablespoons extra virgin olive oil
1 tablespoon crushed red pepper flakes

Rinse thighs, pat dry and remove any excess skin hanging over the chicken. Sprinkle each piece with kosher salt and fresh cracked pepper. Place chicken into a medium bowl and add in the garlic, rosemary, juice of half a lemon, olive oil and red pepper flakes. Using your hands combine all ingredients making sure each piece is well coated. Cover bowl with plastic wrap and refrigerate for 15 – 20 minutes.

Now it’s time to grill! Remove chicken from the fridge and let come to room temperature. It is always important to let the meat come to room temperature when grilling, cold meat contracts when it hits a hot surface causing the meat to become tough. So when preheating your grill let your chicken, steak, whatever come up to temperature. Preheat your grill and get that sucker hot, about 400º. When hot place the chicken skin side down and let cook covered for 10 minutes. Turn the thighs over and let cook an additional 7 - 10 minutes, they are done when a sharp knife pierces the skin and the juices run clear or a thermometer reads 180º.

Remove chicken from grill and sprinkle with juice from the remaining half of lemon. If you’re like me, add a little more crushed red pepper as well. I serve this along side buttery smashed red potatoes with thyme and a crisp salad. Enjoy!!

* Side bar about chicken thighs, THESE BABY’S ARE CHEAP! Seriously when on sale you can find these suckers around $2.00 a pound and each package contains 4 to 6 thighs. My advice, stock up when you can and freeze for a quick and cheap meal.

Chicken Fried Rice

If you're like me, then once a week you open your fridge and realize it's chock full of leftovers, and rather then eating the same thing as the night before you try and jazz it up and make it into something different.  For me it was left over rostisserie chicken and sweet corn from my last post, a few cups of white rice from chinese take out and a few other ingredients I happen to always have on hand.  The key to whipping up quick and easy recipes comes from a well stocked pantry.  As a rule of thumb I always have certain key things in my cupboard and freezer at all times that can be whizzed together in no time to form a quick and healthy meal.  Frozen peas, garlic, ginger, onions and eggs are just a few.  The result, fast and easy chicken fried rice guaranteed to be on the table in 15 minutes and in the process making your tummy and family very happy.  Leftover night has never tasted so good!

Chicken Fried Rice
Serves 4

1/4 cup plain vegetable oil like soy, corn or peanut
2 cups of pre cooked chicken (or any other protein you have on hand)
1 small onion or 1/2 of a large, finely chopped
3 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely chopped
3 whole scallions, whites and greens separated
1 cup of mixed veggies (I used 1/2 cup of fresh sweet corn and 1/2 cup frozen baby peas)
3 large eggs, slightly beaten
2 cups precooked rice

Heat a large heavy-bottomed skillet (cast iron works best) over high heat.  When hot, add 1 tablespoon of oil to the pan.  Add the onion and season with salt and pepper, cook for 1 to 2 minutes until the onions are fragrant and translucent. Add the garlic, ginger and scallion whites and stir fry until fragrant. Add the vegetables and chicken and cook until crisp, about 2 minutes. Transfer contents to a large bowl and return skillet to heat.

Add 2 more tablespoons of oil, add the slightly beaten eggs and season with salt and pepper. Stir constantly until the eggs are almost set but still moist. Transfer eggs to the bowl with chicken and veggies and again return skillet to heat.

Add the remaining oil then toss the rice into the pan making sure to break up any clumps. Stir the rice making sure it is evenly coated with the oil and season with salt and pepper. Allow the rice to cook, undisturbed for about 2 minutes...allow it to get crispy. Stir the rice again, breaking up any new clumps and allow to sit for another 2 minutes. Toss in the scallion greens and remove from heat. Empty the large bowl back into the skillet and combine all ingredients well (hope you remembered to use a large skillet!).

Serve in bowls and if you're like the boy, garnish with a few dollops of hot chili sauce.

Quick, Fast and Easy

Some nights that all you want...something quick, fast and easy that's ready and on the table in about 15 minutes.  Whether you trying to feed your family before running out the door to baseball practice, coming home from an exhausting day at work or unpacking after spending 4 days in the sweltering heat in Tennessee at a crazy music festival known as Bonnaroo you need something for dinner and you need it fast!  This is where the grocery store is your best friend and pre cooked rotisserie chickens are a life saver.  They shred up in no time and can be used for almost anything BBQ chicken sandwiches, Chicken Noodle soup or these Chicken Soft Tacos with Tomato Corn Pico.  Plus afterwards those left over bones make for some out of this world homemade chicken stock (coming soon). 

Chicken Soft Tacos with Tomato Corn Pico

Serves 4

1 store bought rotisserie chicken shredded, about 2 cups (remember to save those bones! pop them in a freezer bag and toss them in the icebox)
8 flour tortillas
1/2 cup of queso fresco or feta cheese
1 lb plum tomatoes, seeded and finely chopped
1 cup sweet corn (you can use frozen or canned for this but I recommend fresh)
1/2 sweet onion, finely chopped
1 to 2 jalapenos, seeded if desired
1 tablespoon fresh lime juice
1/2 cup cilantro

Place the chopped onion, tomatoes, jalapeno, corn and cilantro together in a small bowl.  Squeeze in the fresh lime juice, salt to taste and toss well (can be made in advance).

Preheat the oven to 350º, wrap flour tortillas in aluminum foil and heat through for about 10 - 15 minutes.  While tortillas are warming, remove the 2 breasts from your pre cooked chicken and shred into bite size pieces.

Place one to two tortillas on each plate and top with shredded chicken, 2 tablespoons of the pico, a generous sprinkling of cheese and garnish with sour cream and fresh lime juice (optional).

Monterey Chicken

Remember last post when I mentioned how food prepared at home tastes so much better then the kind you order out in a restaurant? It’s true, but sometimes you just want to splurge. You want that cheesy, bacony piece of chicken smothered with bbq sauce and those smashed potatoes covered in gravy but you don’t want to injest over 50 grams of fat and 900 calories. Welcome to my world, all the things I crave but refuse to let myself eat. So what do you do, well you get creative and create your own healthier version at home. Use organic chicken breasts, low sodium bacon, reduced fat cheese and those gravy covered, butter injected smashed potatoes are still there just made with a lot less butter and reduced fat sour cream for richness. I’m not sure how the calorie and fat grams stack up against the restaurant version but I know I don’t feel like I ate a house afterwards. And this version is more tender and juicy then any I have had in a restaurant and loaded with so much flavor your family will quickly be requesting this on a weekly basis. And the best part, it’s on the table in less then 30 minutes…in my opinion you just can’t beat that!

Monterey Chicken
Serves 4

To Make the Chicken:
4 boneless, skinless chicken breasts
4 strips low sodium bacon
4 teaspoons of your favorite BBQ sauce
½ cup shredded Monterey Jack cheese, this go round I used cheddar but it’s entirely your preference (quick tip: this is the time to break out the box grater, block cheese is much cheaper then the pre packaged shredded kind and tastes so much better)

Start by placing 4 bacon strips in a large sauté pan over medium heat. Cook until crispy, then remove from pan and drain on paper towels. Drain off all but 1 tablespoon of bacon fat and return to medium heat. Season chicken breasts on both sides liberally with salt and pepper then add to pan. Cook breasts about 3-4 minutes per side, depending on their thickness. Once browned, top each chicken breast with 1 teaspoon of BBQ sauce, 1 strip of bacon (I break mine into pieces to cover the entire breast) and a good sprinkling of cheese. Turn heat to low and cover the pan to melt the cheese and finish cooking (about 2-3 minutes). Remove and serve on top of the below garlic smashed potatoes along side a fresh steamed veggie. For me it’s broccoli and for the boy it’s an extra helping of potatoes, no broccoli for him.

To Make the Garlic Smashed Potatoes:
4 medium red potatoes, washed well and cut into cubes…leave the skin on!
2 large cloves of garlic, smashed
2 tablespoons butter
2 tablespoons reduced fat sour cream

Cut up potatoes, place them in a medium sauce pan and cover with water. Add smashed garlic cloves, a good dose of salt and bring to boil over medium high heat. Boil until potatoes are fork tender. At this point you can choose to remove the garlic cloves or just mash them up with the potatoes, I go back and forth on this, just depends on the amount of garlic flavor you want in your dish. Drain potatoes but leave just a little bit of water in the bottom, I think it helps to keep them moist when mashing. Add in the butter and sour cream and lots and lots of fresh cracked black pepper. Grab your potato masher and mash away until you get to your desired level of mashy-ness. I like mine a little clumpy so instead of a potato masher I just use a fork to break them up. Stir well to combine the butter and sour cream throughout and season to taste. Then, if you’re like me, add it more cracked black pepper!