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I know, another chicken dinner. But this one is absolutely wonderful! I found it on FB, but altered it slightly.The recipe is easy and fairly quick to make. 30 minutes and you are eating. It did not have a name, so I named it Creamy Chicken, even though it has no cream in it.https://www.rockinrs.com/CS-Creamy-Chicken.pdf A good Niguri Creamy Sake would be great with this!
The finished product
The browning fry
Seasoning the chicken. After the garlic, vinegar, soy sauce and honey have been added
The finished product. Delicious!
The only changes I made were different types of salt, I used Celtic Sea Salt, fresh ground Tellicherry Black Pepper, unsalted butter and chopped green onion for the rice, I added braised Jasmin rice with the green onion.
I really think this is a fantastic way to make the chicken. Almost a fusion version of an Asian dish. You might want to add grated fresh ginger, too. The Jasmin rice gave the dish and extra boost of flavor, but searing it in butter is essential, in my point of view. If you make it let us know how you liked it.
This recipe actually comes from a longtime friend of ours who lives in California. It is an awesome dish with just a hint of tarragon. I did not alter it excessively, but did add a little chopped arugula at the very end, which does give the dish an interesting flavor profile. The official name of the dish is Chicken Breasts with Tarragon. Because of the additions I gave it, the name became Isaac’s Chicken. Here is the link to the recipe. Enjoy. https://www.rockinrs.com/Isaacs-Chicken-Rev.pdf.
I have to cut the chicken smaller.I also used a Sauvignon Blanc, but you can use any good French Bordeaux white wine. The alcohol gets cooked off, especially after you reduce it. Just the flavor remains. The dish is not difficult to make and within 30 minutes, you should be at the table eating, We tried this over Jasmine rice but like it better over noodles. Be sure to prep all ingredients before you start. I have a supply of paper bowls that I keep, just for prepping. Keeps the process organized.
Enjoy this dish. It is delicious! Let us know how you like it and any changes you made.
My Mom passed away this date in 1995. She was a 30 year cancer surviver. I miss her and her kitchen talents. Therefore, I am posting 3 of her recipes in her memory. I do hope you try them and look/read/try her recipe file, https://www.rockinrs.com/recipes.htm. There are Many recipes in this file. And many family ones and favorites.
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Recipe Name: Crab Stuffed Mushrooms Serves: 8 Prep Time: 30 min Oven Temp: 400ºF Oven Time: 12 min Ingredients: 1# Crab meat 24 Mushrooms, fresh ½ c Mushroom stems, chopped 2 T Butter, softened 1 egg, beaten 2 T Parsley, chopped ½ t Salt ¼ t Garlic, minced 2 T Parmesan cheese, grated De-stem the mushrooms. Set aside. Chop the stems into small pieces. Mix all ingredients, except the mushroom caps, until the mixture balls together. Place the mushroom caps on a lightly greased cookie sheet. Fill each mushroom cap with the mixture. Place in a pre-heated oven at 400ºF. Cook for 12 – 15 minutes until just browned. Serve hot.
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Recipe Name: Green Tomato Relish 2 Yield: 5 quarts Prep Time: Ingredients: 5½# Tomatoes, end of the season pink with some green tint, chopped 6 Onions, chopped ½ c Salt 3 c Vinegar 6 Green peppers, diced 3 Sweet red peppers, diced 6 Garlic cloves, minced 1 c Brown sugar 3 c Corn syrup, dark 1 T English mustard 1 T Cloves, whole 1 Cinnamon stick 1 T Ginger 1½ t Salt Combine tomatoes and onion. Sprinkle with salt and let stand for 3 hours. Rinse and drain. Heat vinegar, peppers, garlic, sugar, salt and syrup to a boil. Add the vegetables and spices (tied in a cheese cloth bag) and boil gently for 10 minutes. Hot pack in jars.
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Recipe Name: Wilted Lettuce Dressing Serves: 8 Prep Time: 1 hour Comments: A favorite family salad dressing. This is the original and old version. Ingredients: 6 Slices of bacon, crisp and crumbled 4 T Bacon drippings ¼ c Vinegar 2 T Water ½ t Sugar 1 Egg beaten
Add the bacon drippings to a pan over medium heat. Add slowly the vinegar, water and sugar. Bring to a slow boil stirring constantly. Add the diced bacon. Add the beaten egg to the pan stirring constantly until blended and thickened. Quickly pour over 1 head of chopped iceberg lettuce.
Be sure to look at the complete recipe file and info at the above link. Enjoy!
We had some things in the refrigerator and pantry that needed to be used. So I came up with CS Chicken Marinara, https://www.rockinrs.com/CS-Chicken-Marinara.pdf and it was a hit! But I do have some suggestions. (1) This is not a tomato dish and the tomato sauce should not be forward. The recipe calls for 4 oz, but start with 2 oz and build from there. (2) I used a mixed frozen vegetable package and thawed it before adding to the mixture.(3) Sliced button mushrooms would also be good in this.
The dish is cooked in a large cast iron skillet.
Here it is plated with a topping of Italian Parsley
It is not a difficult dish to prepare. Use your imagination. As for the mushrooms, use any type you wish, but I would slice them. It’s your choice to use them nor not. I served it with a slice of toasted sourdough bread. Enjoy and “biadh mathl” – Eat well.
The flowers here are some I bought Robin (my wife) a few days ago. They are springy, and we all know we can’t wait until Spring! I hate to throw away food with a passion. And if there is anything Robin has taught me over the past 40 years, is to use the leftovers, She was a magician with les restes, leftovers. So, a week ago I made a Tarragon Roasted Chicken (https://www.rockinrs.com/CS-Tarragon-Roasted-Chicken.pdf) that was awesome. We had some left over, so I thought about what to make. How about a Chicken Salad? And I’m glad I did. It was differently good with the addition of the tarragon and the cream sauce that went with it. Add un-peeled shredded carrot, diced celery, a little mayo and serve over chopped iceberg lettuce.
To the plate add some sliced tomato, corn on the cob and grapes and a wonderful dinner. Well, it’s almost Spring. Why not rush the season? I’m all for that! Voila!
First of all. I made it to 80 the first of April and I thank all who helped me make it an awesome day! Parma Ridge Bistro and Winery for a super great dinner as always and the German Chocolate Cake! And Marnie and Eric for opening their house and the Open House. Thank you one and all!
The kitchen has been slow and moderately successful. If I must throw away “leftovers” then that tells me that it was not especially liked. But that’s just my opinion. So lets start with the German Chocolate Cake and homemade Cupcakes. Thank you Stephanie and Michelle. And a very special thank you to the Love of My Life, Robin – you always make these time so special!
Special Occasion Sweets by Michelle Smith, our Granddaughter-In-law Anna Shanner’s sister.
Now for the dinners. One of the better ones was a Salmon Papillote. Eric caught the Kokanee 2 days prior ton the meal and it was delicious! Moist and succulent.
Salmon Papillote right from the oven.
Salmon Papillote plated with a Green Salad and Carrots and Broccoli cooked in the papillote
And finally, we had some boneless, skinless chicken thighs leftover from the Butter Chicken, so I made some Chicken Rice Soup and I really liked it.
Homemade Chicken Rice Soup
So there you have some of the menus we had in the past week or so. The “not so popular” ones are not included. But enjoy these. I did. There is no recipe for the papillote. From Wikipedia, “En papillote (French pronunciation: [ɑ̃ papijɔt]; French for “enveloped in paper”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. It is a combination cooking method of baking and steaming.
The parcel is typically made from folded parchment paper but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of paper or foil and folding them tightly around the food to create a seal.
The moisture may be from the food itself or from an added moisture source, such as water, wine or stock. The choice of herbs, seasonings and spices depend on the particular e being prepared.
The parcel can be opened at the table to allow people to smell the aroma when it opens.”
Now don’ let the name of this dish fool you. This is one awesome chicken dinner. Try it! You’ll like it! (*Left-Click these photos to see them enlarged.) IP Chicken with Ketchup, Honey and Soy. And if there are any leftovers, it makes a great chicken/rice soup.
IP Chicken with Ketchup, Honey and Soy
And when you get done with the main dish and you have these wonderful leftovers, try some Chiken/Rice Soup. Delicious!
I have always liked Char-Broil grills. Well built and long lasting. The last one I had, a combination gas/charcoal grill lasted 10 years. This one, an American Gourmet Deluxe Smoker, BBQ and Grill from Char-Broil seems to work very well. The photo to the left is the grill with it’s BSU cover on it.
A spatchcock is a historical term for a culled immature male chicken, but increasingly denotes a preparation technique. The spatchcock, also known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully…Barbecue (also barbeque, BBQ and barby/barbies) is both a cooking method and an apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process…The word barbecue when used as a noun can refer to the cooking method, the meat cooked in this way, the cooking apparatus (the “barbecue grill” or simply “barbecue”), or to an event where this style of food is featured. Used as an adjective, “barbecued” refers to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecuing is usually done out-of-doors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens designed for that purpose. There are numerous regional variations of barbecuing, and it is practiced around many areas of the world. [Wikipedia]
The new grill by Char-Broil An American Gourmet Deluxe
The spatchcock chicken. The pepper is a combination of black, pink and green peppers that I ground. Great flavors. A light sprinkle of Lemon Olive Oil.
Grilling
The plated dinner.
Grilled Potato with Sour Cream
Green Salad with Tomato, Green Onion, Carrot Threads and Corn Shoots
Green Peas
Spatchcock Grilled Chicken
Römertopf chicken is so easy to do and it is wonderful! Crispy skin. Moist. From Wikipedia, we see that,
Different cultures have different techniques of cooking food in pottery. Some design pots that are fully finished by burnishing and therefore don’t require the pot to be soaked each time before use. Some are unfinished and work well when soaked for about 30–45 minutes in water, each time before use. The design and shape of the pot have been slightly modified from one culture to another to suit their style of cooking. Seasoning is an essential part of cooking in clay. Seasoning is done by making a broth with flour (rice or wheat) and vegetable cooking oil. These ingredients are mixed to the water in the pot and brought to a boil…The food inside the pot loses little to no moisture because it is surrounded by steam, creating a tender, flavorful dish. The evaporation of the water prevents burning so long as the pot is not allowed to heat until it is completely dry. Because no oil needs to be added with this cooking technique, food cooked in clay many times is lower in fat compared with food prepared by other utensils. Pots also seal all the nutrients inside the pot by locking steam in. The unglazed pottery utensil made from clay is inert or non-reactive and does not leach into food. Earthenware cooking pots are made from special clay that can withstand heat in an oven or on the stovetop.
Here are some photos of the Chicken Römertopf that we made. And as a note, using a Römertopf is very similar to using a tagine in Moroccan cooking. Both techniques, and several other clay pot techniques, use steam to maintain the moisture. Enjoy!
Chicken Römertopf with lemon, thyme, salt and pepper
Cooked covered at 400 degrees F for 90 minutes then 30 minutes uncovered.
Oven Roasted Broccoli and Cauliflower with
Meyer lemon olive oil, fine diced garlic, salt and pepper
Oven roasted at 400 degrees F with lemon juice and lemon zest for 30 minutes. At 15 minutes the veggies are turned and returned to the oven for another 15 minutes.
We have been to Mai Thai several times, but this is the first time for the lunch buffet. They are located at 750 W Idaho Street, Boise. (208) 344-8424. Such a treat! They continue their outstanding cuisine. With just a small comment: The duck could have had more of the fat removed and the connective tissue trimmed. The vegetable tempura was good, but slightly soggy and cold. For those reasons, I can only rate this visit a 4-Star, out of 5-Star, meal. The ambiance is terrific. The Waite staff is very attentive and polite. The price, $11.95 for the buffet, is extremely reasonable for the amount of food that is available. Mai Thai is well worth the trip to go there. If you like Asian cuisine for lunch, this is the place to go. It is just a little more of a formal setting than most of the other Asian places in Boise. Give it a try. I have also listed Mai Thai on TripAdvisor. Here are some photos we took. Left-Click any of the photos to see them enlarged. Enjoy!!
Buffet menu
Makings for a salad
Lettuce Wrap Ingredients and Vegetable Tempura. (The tempura was not heavy with batter.)
Boise Foodie Guild 