Any Kitchen Will Do

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Archive for the category “parsley”

07 Feb 2017
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Lemon Parmesan Chicken

lemonparmesanchknA few months ago my mom gave me a casserole crock pot. As you know, most crock pots are, well, pots. Four to six inches deep, they are great for slow cooking stews, soups and other concoctions you can sink a serving spoon deep into. This one is shallow and wide, just like the glass casserole dishes that sat unused on my shelf for this recipe. I was not sure if I would use the casserole crock when I first got it, but it works wonders to help get many a dinner made around here. When my oven is busy cooking stuff for my business, Grain Free Haven, using the casserole crock I can still have dinner on the table at a reasonable time.

The cool thing about the casserole crock pot is the ability to pop out the casserole dish and serve straight from it, and the kids are less likely to make a big mess serving from it for themselves, compared to a deeper crock pot. Granted, there will still be a mess, for they cannot grasp the concept of moving plate and serving dish near each other to catch dribbles. Trust me, I am still realistic.

Many days I begin thinking about dinner right after breakfast. Not because I plan on preparing it all day, but because a lot of our proteins are in the freezer, and waiting until 5pm to pull them out is just too late. Sometimes I don’t think about dinner until lunch, but I can still pull off the frozen chicken trick. That is what happened the other day, resulting in this lovely dish.

Fortunately, the chicken was in smaller packages, so doing a partial quick thaw in a sink of water was sufficient. While the thighs were still partially frozen I was able to pop them in the casserole crock pot and have dinner on the table at the usual 6pm.

I was wild and crazy with the preparation of the chicken, because it challenged the eyes and minds of our younger kids. One, the coating on the chicken was pale, whereas they prefer something more bold, like tomato sauce. Second, there were speckles (also known as green herbs) dotting the surface of the chicken. After one thinks they have a “bug” in their dinner the others are hard pressed to continue eating and not mistake a piece of parsley for a fly. There were many compliments all around, nobody spotted a “bug”, and my hopes for next day lunch leftovers were dashed as the last thigh was moved from platter to plate. That’s okay. A salad will do just fine.

Along with the chicken I served coleslaw and steamed broccoli. For the starch eaters I baked up some crispy baked chips and rice cooked simply in chicken broth.

Lemon Parmesan Chicken

12 chicken thighs, bone in and skin removed
2 cups finely grated parmigiano-reggiano cheese
1 cup lemon juice
2 teaspoons finely chopped garlic
1 teaspoon onion powder
1 tablespoon dried parsley leaves
2 teaspoons dried oregano leaves
1 teaspoon sea salt

Prepare casserole crock pot*. In a medium bowl combine cheese, lemon juice, garlic, onion powder, parsley, oregano and sea salt. Stir until well combined. Remove chicken from packaging and rinse, patting it dry with paper towels. Using your hands coat all sides of each thigh with the cheese mixture. Place the thighs bone side down in the crock pot. Two or three thighs may need to sit on top of the others, depending on their size.

Cover and cook on high for about three hours, until chicken is cooked through, measuring 165 degrees Fahrenheit. Turn off crock pot and let sit for about 15 minutes before serving.

There are two additional steps you can take to fancy up the dish a bit:

One is reduce the sauce. Pour the sauce from the cooked chicken into a sauce pan over high heat. Let sauce come to a boil and turn the temperature down by half. Let simmer until sauce volume reduces by half, about ten minutes. Serve the sauce to drizzle on the chicken.

Second is to make the chicken coating a little crispy. About ten minutes before serving (ideally while the sauce simmers and reduces), set oven to low broil with a rack on the second highest level. Place the thighs, bone side down on a baking sheet, being careful not to disturb the cheese crust that formed on top. Broil for five to eight minutes until crust is crispy but not burned. If your oven only has a single broil setting, lower the rack further and check often to avoid burning.

*If you don’t have a cool casserole crock pot you can make this dish in a traditional casserole dish in the oven. Arrange the chicken as noted above in the dish, then cook it uncovered at 350 degrees Fahrenheit for about one hour, until juices run clear and chicken measures 165 degrees.

Posted in baked, casserole, cheese, chicken, garlic, onion, parsley, San Antonio Kitchen, Uncategorized, wheat free
28 Jul 2016

Pizza Reboot

pizzarebootThe other day it was warm and rainy. We were hungry and had previously talked about creating a new to us pizza crust. Since we had time and wanted to stay dry, we made an absolute mess of the kitchen and had wonderfully successful results from our experiment.

It was a great day. Our schedules have been almost opposite lately, with each of us pursuing our multiple streams of income, while juggling the fun and awe we experience watching our Little B grow and explore. It was nice to be at the same place at the same time, in the kitchen, with our daughter supervising from the nearby barstool. Throughout our dozen years of marriage, the kitchen has been a foundation where we reconnect and learn new things together. It was so nice to be back in it after running around with our heads cut off lately!

This pizza crust is the closest to a traditional, grain-based crust we have created, with the ability to pick up a piece and take a bite while still hot. Our other recipes result in slices, but to handle them with other than a fork or knife (blasphemy!!!) they have to cool significantly. With our pizza reboot here, Big D especially enjoyed the ability to almost burn his fingers and run a string of hot cheese connecting slice to mouth.

Although not pictured, we made a second pizza for Little B, testing our crust recipe against one of pizza’s greatest critics – a seven year old. She loved her go-to combination of tomato-based sauce, pepperoni and black olives. I think the fact she ate four pieces between lunch and dinner tells you something!

In the past we have made some good crust with an almond flour base, with a neutral flavor that allows the topping and sauce to shine. Prior to that, we made a hearty cheesy crust that was our staple for years. Other variations on the pizza theme, absent actual crusts, included a squash based pizza casserole, portabello mushroom pizzas and little, two-bite pizza pucks! Whether you have two hours or twenty minutes, grain free pizza can be yours!

As always, there is no limit to the sauce and topping combinations you can use. I list below what we did for a sweet and spicy result. Have fun with it, whether it is raining outside or not!

Pizza Reboot

1 cup extra virgin olive oil
12 large eggs (about 2 1/4 cups), whisked
1/3 cup apple cider vinegar
1/2 cup water
1 cup coconut flour
1/3 cup golden flaxseed meal
1 1/2 teaspoon sea salt
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 tablespoon garlic powder (we are garlic fiends, so if you are less so reduce the amount)
1 cup finely grated cheddar and mozzarella cheeses

Suggested Toppings

1/2 cup ranch dressing
1/2 pound ground hot Italian sausage, cooked
3/4 cup caramelized onions or 1/2 cup onion paste *
1 cup sautéed mushroom slices*
Crystal hot sauce
1 cup finely grated cheddar and mozzarella cheeses
1/2 cup grated Parmesan cheese
Additional dried herbs to taste (parsley, basil, oregano, garlic…)

Preheat oven to 400 degrees. Prepare your pizza baking surface – preheat pizza stone as directed for stone, or line two shallow baking sheets with parchment paper.

NOTE: The pizza stone crusts will be smaller and thicker, while the 2 baking sheet version will result in a thinner, crispier crust.

ANOTHER NOTE: As an extra precaution we use parchment paper on our pizza stone (as you can see in the picture), but it may not be necessary. Since we have one pizza stone and make two pizzas, the paper makes it easier to remove the first pizza immediately and move on to the second.

In a mixing bowl combine oil, eggs, apple cider vinegar and water.

In a medium bowl combine the dry ingredients of coconut flour, flaxseed meal, salt, basil, oregano and garlic powder.

With the mixer on low add the dry ingredients to the wet. Increase mixer speed to medium until ingredients are well combined. Add cheese and stir until well distributed. Divide batter in half.

Pour half the batter on the preheated pizza stone or on a prepared baking sheet. Spread batter to desired thickness. Bake for 15-20 minutes, until top sets and edges begin to brown. The browning on top is a signal that the center of the bottom is cooked sufficiently to hold together when the pizza is done.

Remove crust from oven and add desired sauce and toppings. For the toppings I list above we did ranch dressing, Crystal, mushrooms and onions, herbs, Crystal, grated cheese, sausage, herbs, Crystal, cheese. We like Crystal and a little spicy bite to our pizza. Can you tell?

Bake pizza for 15 – 20 minutes, until crust edges brown and cheese in center is melted and starting to brown. After 15 minutes watch pizza closely until it is browned to your preference.

Remove from oven, let cool five minutes, then slice and serve!

*an alternative to separately prepared onions and mushrooms is a quick mushroom onion sauté

Posted in baked, cheese, coconut flour, eggs, flaxseed, garlic, onion, parsley, pizza, San Antonio Kitchen, wheat free | Leave a Comment
23 May 2016

Tomato Broccoli Chicken

italianchickenThe other day I was craving lasagna. In the past I have made it grain free by substituting zucchini or cabbage for the noodle layers. I wanted the same flavors a little easier and faster than prepping and constructing a casserole. The cheese and tomato sauce and chicken really hit the spot. The leftovers were even better!

Tomato Broccoli Chicken

8 chicken thighs, bone in (skin optional)
2 cups tomato sauce
4 cups diced tomatoes with juices
2 tablespoons dried parsley
1 tablespoon dried basil leaves
2 teaspoons dried oregano leaves
2 garlic cloves, finely minced
1/4 cup finely minced white onion
1 teaspoon sea salt
4 cups broccoli florets
1/2 cup finely grated Parmesan cheese
2 cups grated colby jack cheese
Sea salt and and ground black pepper to taste

In a medium pot over medium heat combine the tomato sauce, diced tomatoes, parsley, basil, oregano, garlic and salt. When sauce begins to boil turn temperature down to low. Cover and let simmer for 15 minutes, then remove from heat.

Preheat oven to 350 degrees.

In a 9×13 inch baking dish pour a thin layer of sauce. Generously salt and pepper all sides of the chicken and place, skin side up, in the pan. Arrange the broccoli florets in between the chicken thighs. Sprinkle the Parmesan cheese on top of the chicken and broccoli.

Pour the rest of the sauce over the chicken and broccoli, leaving some room at the top of the pan for cheese and bubbling. Sprinkle the colby jack cheese evenly on top of the sauce. Place on middle rack of the oven and bake for 45 minutes, until chicken is cooked through (at least 165 degrees).

Remove from oven, let rest for ten minutes before serving.

 

Posted in baked, chicken, garlic, Mom's Kitchen, onion, parsley, tomato, Uncategorized, vegetables, wheat free | Leave a Comment
28 Apr 2016

Chicken Piccata

chickenpiccata

It has been so long since I had chicken piccata I just had to whip some up. I don’t typically work with chicken breasts, because I am a dark meat kind of girl. For the right sauce I will go so far as to work with the white meat, as is the case with piccata. I love the combination of lemon and butter in a sauce.

Only once in my life was the butter and lemon combination offensive, and it was my fault. It was an early chicken cooking experience and it was for a dinner date. I decided to do an aggressive marinade for some chicken breasts. I marinated the chicken overnight in a can of lemonade concentrate. What I wanted to do was make sure the lemon flavor was throughout the chicken. What actually happened was the concentrate practically cooked the chicken. I sautéed the chicken in butter and proudly served it to my guy, without first tasting it. After tasting it myself I realized he was being very kind when he said it was good. I, on the other hand, spit mine out. Lemon flavor overload! That day I learned to respect the lemon.

I applied my lemon respect to this dish. The sauce was filled with lemony goodness, but not too much! The traditional piccata recipe includes wheat flour, which I avoided in this version. I did not take the traditional step of dredging the chicken in wheat flour or use it to thicken the sauce. I left the chicken uncoated and chose not to use an alternative thickener, but instead decided to keep it simple and just add some cream. Worked out great!

A very common ingredient in chicken piccata is capers. I put them as optional because I did not include them in making this version. I like them, but Little B is not a fan, so they were left on the shelf….

Chicken Piccata

6 chicken breasts, boneless and skinless
6 tablespoons butter
1/2 large onion or 2 medium shallots, finely diced
4 garlic cloves, diced
1/2 cup dry white wine
2 large lemons, juiced
1/2 bunch parsley, finely chopped
Sea salt and ground black pepper to taste
1 cup heavy whipping cream
2 tablespoons capers, drained (optional)

Butterfly chicken breasts (cutting in half lengthwise), cutting all the way through instead of leaving the two halves intact. Season all sides with salt and pepper.

In two frying pans over medium high heat melt two tablespoons butter in each. Place six chicken breast halves in each skillet. Sear chicken, about three minutes each side. The chicken does not have to be cooked through. Place seared chicken in 9×13 inch baking dish.

Preheat oven to 300 degrees.

Combine cooking juices and scrapings from bottom into one skillet over medium heat. Add the garlic and onion. Sauté until garlic and onion begins to brown. Add white wine, scraping the bottom of the pan to loosen drippings, and cook until steam rises. Allow sauce to reduce for about five minutes.

Add lemon juice and parsley, stirring and cooking for another three minutes. Add the cream and the last two tablespoons of butter, stirring until butter is melted and sauce begins to bubble. Add salt to taste, if needed then remove from heat.

Pour sauce over chicken. Cover dish with foil and place in oven. Bake for 30 minutes, until chicken is cooked through and sauce is bubbling.

Serve immediately over steamed vegetables or spaghetti squash, generously drizzling sauce over the chicken.

 

Posted in baked, chicken, garlic, Mom's Kitchen, onion, parsley, wheat free | Leave a Comment
01 Feb 2016

Italian Sheet Bake 

italiansheetbake

I love one dish wonders. Throw some yummy ingredients on a pan, slide it 
in the oven and viola! Dinner! 

We recently had chicken leg quarters and some hot Italian sausage in the 
fridge, which brought on this Italian feast. It was inspired by my 
mother in law. She regularly makes a delicious dish with chicken, sausage 
and a lovely tomato sauce with fresh herbs, served on top of pasta or 
spaghetti squash, or the spiffy new veggie noodles that are popular these 
days. I did not have the fresh herbs, but definitely had the other elements. 
I decided to pull out a sheet pan and fill it up with our future dinner.

Next time I will probably double the amount of cabbage, but the organic 
head I got this week was tiny, so maybe not. 

The star of this dish, surprisingly, was the tomato sauce. The low and slow 
cooking temperature roasted the tomatoes, so they had a rich, powerful 
flavor that perfectly complimented the chicken and sausage. The cabbage 
absorbed the flavors of the juices and it evolved into a great side dish. 

The recipe is flexible as well--the chicken and sausage ratio could vary 
significantly depending on your supplies, just make sure the tomato sauce 
is on top and the cabbage is below.

Italian Sheet Bake

2 cups jarred or canned diced tomatoes (about 16 ounces)
1 Tablespoon dried basil leaves
2 teaspoons dried oregano Leaves
1 tablespoon dried parsley leaves
2 garlic cloves, crushed
1 teaspoon sea salt
1/2 cabbage head, medium chop
5-6 hot Italian sausage links
4 chicken leg quarters
1/2 cup finely grated Parmesan cheese
Sea salt and black pepper to taste

Place oven rack on the second level from the top. Preheat oven to 325 
degrees. 

In a medium bowl (if using a stick blender) or food processor add the 
tomatoes, basil, oregano, parsley, garlic and salt. Purée tomatoes 
and herbs into a sauce. Set aside.

On a shallow baking sheet evenly spread the chopped cabbage. Make 
a slit in one side of each sausage, arranging the links around the edge 
of the pan, slit side up. 

Generously season all sides of the chicken quarters with salt and 
pepper. Arrange chicken in the middle of the bed of cabbage, skin side 
up. Drizzle tomato sauce on chicken and sausage, spreading it to 
cover the surface of all the pieces. 

Sprinkle the cheese over the sauce. Place sheet in oven and bake for 
one hour and 15 minutes, until sausage and chicken is fully cooked, 
at least 165 degrees Fahrenheit. 

Remove sheet from oven and let sit for five minutes before serving.
Posted in baked, cabbage, cheese, chicken, garlic, Irving Kitchen, parsley, sausage, tomato, wheat free | Leave a Comment
13 Jan 2016

Foccacia

Foccacia

Over the holidays I had a slew of opportunities to feed grain eaters and prove to them that grains are not necessary to enjoy celebratory meals. A couple of guest left after their visit, happy with the discovery that they not only enjoyed their eating experiences, but they in fact lost instead of gained weight during their visit. Win!

One way we were able to accomplish such a feat was adapting some of our recipes to meet celebratory needs. One need was to have a flatbread that easily soaked up sauces and juices, allowing guests to enjoy the tradition of dipping and revelling in soupy leftovers.

FoccaciawholeThis foccacia was an easy transition from our traditional Power Bread and fun to make! Instead of ensuring the dough was properly packed in a loaf pan I was able to mold it without edges and create exactly what we needed for our celebration. I am still enjoying the new memories made over the holidays and hope you can make some of your own with some of our grain free creations.

Foccacia

1 cup coconut flour
1/4 cup golden flaxseed meal
½ tsp sea salt
1 tsp baking soda
9 eggs, room temperature
¼ cup apple cider vinegar
1 cup melted lard, butter or extra virgin olive oil
2 garlic cloves, crushed
1/4 cup freshly chopped parsley
1/4 cup freshly chopped basil
1/4 cup freshly chopped oregano
1 Tablespoon extra virgin olive oil
Sea salt to taste

Preheat oven to 350 degrees. Prepare shallow baking pan by lining with aluminum foil.

In a large mixing bowl combine coconut flour, golden flaxseed meal, salt, baking soda, garlic, parsley, basil and oregano, then stir until well blended.

In a separate bowl combine eggs and apple cider vinegar. Whisk together until egg whites and yolks are well combined. Add lard/butter to eggs and continue whisking. Add immediately to bowl of dry ingredients.

Place dough in the middle of prepared baking pan. Gently spread dough towards the edges of the pan, making a rectangular shape that is 1/2 inch or less in thickness. Press edges towards the middle, ensuring that they are firmly shaped.

Using your hands gently spread the olive oil over the top and edges of the shaped dough. Sprinkle generously with sea salt. Place in preheated oven on the middle shelf. Bake for approximately 25 minutes, until middle is cooked and top of bread is evenly brown.

Remove from oven and let sit for at least 15 minutes. Slice bread into approximately 12-15 squares. Serve immediately or reheat before serving later. Store chilled in airtight container.

Posted in baked, bread, coconut flour, eggs, flaxseed, garlic, Irving Kitchen, parsley, wheat free | Leave a Comment
01 Jan 2016

Spicy Stuffed Tomatoes

spicystuffedtomatoes

There must have been a bumper crop of tomatoes somewhere nearby, because there were tons of big, beautiful ‘maters in the local produce section at the store this week! We often have fresh tomatoes in our kitchen and chop them up raw as a quick side dish, but I decided this time to stuff them and bake them. The cooler weather leads me towards warm food. You can never have too many variations on vegetable dishes, can you?

I used to make these with oatmeal as filler, but since using it would conflict with our current habit of eating grain free, I replace it by adding more veggies and sausage. Worked out great!

As the new calendar year begins and the holiday activity wanes I ponder what is to come during the next twelve months. Last year Big D and I both shifted the work we do to bring in money, and shifted where we live. Prospects look bright for our efforts to follow our passions, with starting a new business and writing new books. This year is starting on very bright notes, we are working hard and loving it, while also finding opportunities to spend more time with family and friends. I hope you all start the year with positive outlooks, for the perspective you take will most definitely influence where you go in life. Why not do it positively. You will be amazed where you will go with it!

Spicy Stuffed Tomatoes

8 ripe tomatoes
1/2 medium onion
1/2 green bell pepper
4 ounces white button mushrooms
2 links hot Italian sausage, cooked and roughly chopped
4 cloves garlic
2 tablespoons extra virgin olive oil
1/2 teaspoon cayenne pepper powder
1/2 teaspoons sea salt
1/4 teaspoons ground black pepper
2 teaspoons hot sauce (suggest Tabasco Smoked Chipotle Sauce)
1 cup mozzarella cheese
1/4 cup grated parmesan cheese
Sea salt and ground black pepper to taste

Cut off top portion of each tomato, making a flat top. Scrape out seeds and meat core from inside of tomato. Turn tomatoes cut side down on a towel to allow extra juice to run out. Finely chop mushrooms, onion, bell pepper and garlic. Heat oil in a medium sauté pan over medium high heat. Add garlic and onion into pan and cook about three minutes, until onions begin to sweat. Add bell pepper and mushrooms, cooking another five minutes until onions begin to brown and mushrooms release their liquid. Add cayenne pepper powder, salt, black pepper and hot sauce. Stir and simmer on low for five more minutes. Remove from heat and let cool slightly.

Preheat oven to 350 degrees.

Flip over tomatoes so cut side is up. Sprinkle the inside of each with sea salt and ground black pepper to taste. Drop sausage into the bottom of each tomato, dividing it evenly among the eight tomatoes. Spoon sautéed mixture into each tomato, dividing it equally among the eight tomatoes as well.

Place stuffed tomatoes in a baking dish that allows them to fit snugly, so as to support each other while cooking. Dish size can vary due to size of tomatoes, but 9×9 inch should work. Spoon 1/8 cup mozzarella cheese on the top of each tomato, pressing it down firmly so it stays on top of each. Sprinkle parmesan cheese on top of each tomato. Bake for 30-35 minutes, until cheese browns and tomato skin wrinkles and begins to crack. Remove from oven and serve immediately.

Posted in baked, cheese, garlic, Irving Kitchen, onion, parsley, tomato, vegetables, wheat free | Leave a Comment
03 Dec 2015

Mushroom Goat Cheese Soup

mushroomgoatchzsoup

Today I want to talk about fungus. Something I use a lot for so many different reasons it is just silly.

Mushrooms range from having very little flavor of their own, like white button mushrooms, to some that are earthy or taste downright meaty, like Portobello or Shiitake.  I like stuffing big ones with what could otherwise go in a sandwich or pizza, like my Portobello Pizza, or use them to fill out the volume of dish, like my Chicken Faux Fried Rice.

One thing that comes up sometimes is how to clean mushrooms. I never come home with them and drop them in water to get the dirt off, but I do rinse them with water right before I use them. Some people think that rinsing with water is mushroom blasphemy and do nothing more than wipe them with a towel or lightly brush them. You see, mushrooms are like sponges. Whether it is plain water or broth or tomato sauce, they soak up liquid that gets in contact with them. If you soak them or rinse them in water too far in advance of using them in a dish they can absorb the water and dilute instead of enhance. I only rinse them right before using them, so never had a problem with waterlogged ‘shrooms.

They are also powerful vehicles for other flavors. Just like they absorb water, other liquids are soaked up by them as well. I often use milder white button mushrooms when I want them to take on other flavors, like in soup or tomato sauces. If I want them to stand more on their own I will go for the earthier, meatier types of mushrooms.

This particular batch of soup had some texture, since I puréed instead of strained the base. I also wanted to let the flavors of the non-mushroom vegetables and the goat cheese shine, so I used the white button mushrooms. Little B liked it until she found a piece of mushroom slice, then, in her words, it was suddenly “not my favorite.” That’s okay. More for me and Big D!

Mushroom Goat Cheese Soup

1 pound white button mushrooms
2 Tbsp butter
1 medium carrot, finely chopped
1 small bunch green onions, finely chopped
1/2 small yellow onion, finely chopped
3 garlic cloves, crushed
1/2 bunch fresh parsley, stems removed
2 tsp sea salt
1 tsp ground black pepper
3 cups chicken broth
4 ounces goat cheese
1 cup sour cream
Additional salt to taste

Immediately before making the soup, rinse dirt off mushrooms with cold water and leave them out to dry. Remove stems from all the mushrooms. Slice mushroom caps and set aside. Roughly chop up stems. Melt butter in medium sauce pot over medium high heat. When butter is bubbling add green onions, yellow onion, garlic, carrots and parsley. Cook until onions begin to brown. Add the chopped mushroom stems, salt and pepper. Stir occasionally and continue cooking until mushrooms shrink and release their liquid, about five minutes. Add broth, turn heat to low, cover and let simmer for ten minutes.

For smooth soup, pour the cooked mixture through a sieve and discard vegetable chunks. For chunkier soup, purée vegetables with immersion blender, food processor or stand blender. Return liquid to sauce pot over medium low heat. Add goat cheese and sour cream, stirring occasionally until cream and cheese is melted and incorporated while the soup heats up again. Add sliced mushroom caps to pot, stir and then cover. Reduce heat to low, reducing heat further if necessary to make sure the soup does not boil. Continue simmering for 20 minutes.

Turn off heat and let sit for a few minutes until it soup is cool enough to eat, adding more salt to taste if needed.

 

Posted in cheese, garlic, Irving Kitchen, onion, parsley, soup, vegetables, wheat free | Leave a Comment
23 Nov 2015

Susan’s Stuffed Chicken Breasts

susansstuffedchickenbreastsWhenever my friends have news, good or bad, I want to cook for them. For good news it is a celebration! For bad news, it is my version of giving comfort. It is born from a habit started long ago when my family. We always celebrated or mourned surrounded by our people over a table full of food. One of my oldest and dearest friends Susan came over with news recently and cooking was definitely a necessity.

She loved it when I made rolled chicken before, so I followed their fowl lead and came up with another rolled beauty. These chicken breasts came out much less dainty and heartily filled us up. Definitely appropriate for the occasion, since Susan has some ass kicking to do in the near future.

As the holiday season draws near there is a lot of feasting and fasting and celebrating. Embrace the time you have with family and friends. Embrace the time hanging out in the kitchen. Embrace the kids playing chase in the house (and the resulting broken vase). Embrace the chill while sipping coffee in the morning. Embrace the hectic days and the slow, lazy days. Embrace each other and yourself. Time passes swiftly so embrace what you have in real time. Embrace. Embrace stuffed chicken breasts because they are most awesome.

Susan’s Stuffed Chicken Breasts

2 14.5-ounce cans diced tomatoes
1 8-ounce can tomato paste
3 garlic cloves, chopped
1 small bunch fresh parsley, stems removed
3 sprigs fresh oregano, stems removed
8-10 fresh basil leaves
1 tsp ground cumin
1/2 tsp ground black pepper
1 tsp sea salt
4 cups fresh spinach
2 cups (or 2 14-ounce cans) marinated artichoke hearts, drained
1/2 medium yellow onion, finely diced
1 Tbsp lemon juice
6 boneless skinless chicken breasts
12 slices thin deli ham
4 cups grated cheddar cheese
Salt and pepper to taste

In a medium sauce pot over medium heat add the diced tomatoes, tomato sauce and garlic. Roughly chop the parskley, oregano and basil leaves. Add all the herbs except about 2 tablespoons to the sauce. Set aside the extra herbs for the top of the dish. When the sauce begins to steam, lower heat let simmer for about 30 minutes then remove from heat.

While sauce is simmering prepare the chicken and stuffing. Finely chop the spinach and artichoke hearts. In a medium bowl combine the artichoke hearts, spinach, onion and lemon juice. Toss until combined. Add salt and pepper to taste. Set aside.

Spread a piece of wax or parchment paper on the counter, at least twice the size of a single chicken breast. Place a breast in the middle of the paper. Cover the breast with a second piece of paper. With the flat side of a tenderizer mallet (or a regular mallet covered in cling wrap), gently pound the breast, starting from the center and moving towards the edges, until it is 1/4 inch to 1/3 inch thick. Repeat with all the breasts, changing out the paper as needed. Generously season each breast on both sides with salt and pepper.

Preheat oven to 350 degrees.

To stuff the chicken clear a work surface. Position nearby a 9×13 inch baking dish. Spread a thin layer of tomato sauce on the bottom of the dish. Place a single breast in front of you on your work surface lengthwise. Use two pieces of ham to cover the surface of the breast as much as possible. Sprinkle 1/3 cup of grated cheese on top of the ham. Spoon 1/6 of the spinach artichoke mixture in a row from top to bottom on one side of the breast. Starting on the side nearest the mixture begin rolling the breast,  making sure the left and right ends overlap at least once at the end of the roll. Place the roll seam down in the baking dish. Repeat with the remaining breasts.

Pour tomato sauce over chicken rolls, leaving 1/4 inch from the top clear of sauce so there is room for it to bubble up to the dish edges. You may have leftover sauce, depending on the size of the chicken breasts. Sprinkle remaining grated cheese and chopped herbs on top of the sauce. Bake for 45 minutes until chicken is thoroughly cooked. Remove from oven and let sit for ten minutes before serving.

 

Posted in artichoke, baked, cheese, chicken, garlic, Mom's Kitchen, onion, parsley, tomato, vegetables, wheat free | Leave a Comment
16 Nov 2015

Spinach Artichoke Dip

spinartdippMy moms are awesome. One gave birth to me and is crazy supportive. The other I have known since I was seven, fed and housed me numerous times, then eventually became the bestest mother in law ever. They both love cooking and sometimes generously open up their kitchens to me when I visit. Sometimes I come in with a plan and bags full of groceries. Other times I dig around and see what they have for making a meal. In the past I have made pecan crusted chicken and stuffed mushrooms in my mother in law’s kitchen. Today I took over my mom’s kitchen to become dippy. Again.

Tonight we had a meatless Monday meal. It was accidental, but yummy. We usually figure out a protein and work vegetables and other stuff around it. This time we went the other direction. I made some guacamole with some gorgeous avocados and also made this lovely, cheesy spinach artichoke dip. As is often the case, I opened mom’s well stocked fridge and checked out what was in there to get inspired for dinner. I have made such a dip before, and it was lovely to see the perfect ingredients just sitting there waiting to be made into a dip – spinach, marinated artichokes, cream cheese, sour cream….It is much more mild than my jalapeño popper dip but still cheesy.

The cool thing about this dip is that it freezes easily, so the huge volume will not go to waste – after we head home my mom can store it in the freezer, then pull out leftovers and bake it up for a quick appetizer when her church or book club group comes over. This is a big recipe! It can easily be halved for a smaller dose, but I like making it for parties and pot lucks, so I share below the big version.

Spinach Artichoke Dip

4 cups fresh spinach, roughly chopped
28 ounces (2 cans) marinated artichoke hearts, chopped
1/2 small yellow onion, finely chopped
32 ounces cream cheese, room temperature
1 cup sour cream
1/2 cup heavy cream
1/4 cup Worcestershire sauce
4 garlic cloves, minced
1/2 bunch fresh parsley, finely chopped
2 Tbsp lemon juice
2 tsp sea salt
1 tsp ground black pepper
3 Tbsp grated Parmesean cheese

Preheat oven to 350 degrees. In a mixer bowl add all ingredients. Mix on medium speed for two minutes until all ingredients are thoroughly combined. Pour mixture into 9×9 or larger baking dish and spread top layer evenly. Sprinkle Parmesean cheese on top. Bake for 45 minutes until hot and bubbly. If top has not browned turn on the broiler and let broil until highest points turn brown. Remove from oven and let rest for about ten minutes. Serve with vegetables or other dippable bits.

Posted in artichoke, baked, cheese, dip, garlic, Mom's Kitchen, onion, parsley, vegetables, wheat free | Leave a Comment

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