Chicken

Chicken Tenders Florentine

Chicken tenders ‘all dressed up’ with a creamy Parmesan and baby spinach sauce, brightened with a hint of fresh lemon. Wonderful served over rice!

“Tenders” are small pieces attached to chicken breasts – one on each side. They’re aptly named because they’re so tender & flavorful.

&#x05;4.1.1 — Chicken tenders are usually under 2″ wide and about 5″ long.

Chickens are HUGE now compared to when I was growing up in the 50s & 60s, therefore the ‘chicken tender’ part of the breast is also much bigger. So, when I prepared this recipe using two – 1 lb. packages of chicken tenders, I had A LOT of chicken.

If you’re cooking for 3 – 4 people, depending upon appetite, 1 pound of chicken tenders should do it. Want more chicken, buy a 2nd package of chicken and fry in 4 batches instead of two.

++ Recipe makes enough sauce for either 1 lb. or 2 lbs. of chicken tenders.

++ Don’t have chicken tenders? Cut skinless, boneless chicken breasts into 1 1/2″ slices.

INGREDIENTS

I highly suggest getting all the ingredients ready before starting because once you begin cooking, everything moves along pretty quickly. So grate that fresh Parmesan, juice the lemon and grate a tiny bit of the peel, mince your garlic & onion, measure the cream and water all before you start. ; o )

1 (or 2) 1 lb. packages chicken tenders – OR – chicken breast sliced 1 1/2″ thick
flour…. for dredging chicken pieces
3 Tbs olive oil – divided
1 bag (5 oz.) baby spinach
1/8 tsp. salt
2 Tbs. minced onion
1 garlic clove, minced
3/4 cup hot water
1 bullion cube ++ If using Knorr brand, use 1/2
1 cup heavy cream
1/3 cup freshly grated Parmesan – plus 2 Tbs. for topping
1/4 tsp. grated lemon peel
1 tsp. fresh lemon juice
salt & pepper to taste

METHOD

Get all ingredient measured and ready. Place about 1/4 cup flour in a ziplock bag. Dredge a few chicken tenders at a time, setting aside on a plate once covered with flour.

With heat on medium, place 1 Tbs. olive oil in a large skillet. Cook baby spinach with 1/8 tsp. salt until just wilted… less than a minute. Remove spinach & set aside. Add 1 Tbs. olive oil to pan. Cook one layer of chicken tenders at a time, turning once. ++ About 4 minutes a side should do it. Not sure, cut a tiny slit in chicken to check. Remove cooked chicken to plate and tent with aluminum foil. Add another 1 Tbs. oil to pan. Cook rest of chicken. ++ Bits of cooked chicken will remain, which adds flavor to the sauce.

Now for the sauce. Add the last 1 Tbs. olive oil and briefly cook 2 Tbs. minced onion and 1 minced garlic clove until softened. Whisk in 3/4 cup hot water, 1 bullion cube and 1 cup heavy cream, scrapping up any browned bits. Bring to a boil. Lower heat a bit. Cook for 5 – 7 minutes to reduce sauce, stirring occasionally.

Remove pan from heat. Add 1/3 cup freshly grated Parmesan, 1/4 tsp. grated lemon peel, 1 tsp. fresh lemon juice and cooked spinach. Cook, stirring, about a minute. Serve chicken on individual plates or a serving platter. Pour the yummy sauce over chicken tenders and sprinkle on 2 Tbs. grated Parmesan. Enjoy!!

++ Recipe adapted from COOK’S COUNTRY

April 7, 2018April 11, 2018

My Yellow Farmhouse - Cooking with Love!7 Comments

Chicken Breasts ‘n Rice with Roasted Red Peppers, Mushrooms and White Wine

Easy prep, then pop in the oven for 1 hour. Viola – dinner!!

When I was a young mother I discovered an I Hate to Cook Book by Peg Bracken at our local library. The author supposedly ‘hated to cook’, so her recipes are all easy to make – but delicious at the same time. And that’s how I found the original recipe for this dish.

Years later I printed a cookbook for my twin sons and included the recipe, reminding them how it used to be my ‘go to recipe’ whenever we had company because I could do all the prep work, then clean up the the kitchen while the chicken and rice was cooking. (Some of you may remember me mentioning what a truly messy cook I am.)

The version I prepared today was based upon any ‘goodies’ I happened to have on hand. I decided against black olives but decided for Baby Bella Mushrooms, roasted red peppers and white wine. I think you’ll enjoy it. And, you may want to order a copy of the original I Hate to Cook Book!

Oven at 350 F Bake (covered tightly) for 1 hour Serves 5 – 6

INGREDIENTS

3 chicken breasts – cut in half to equal 6 pieces ++ I highly rec. using bone-in chicken breasts with the skin. Or… even part of the skin. The flavor is just so much richer!! ; o )
1 Tbs. butter
1/3 cup chopped onion
1 (8 oz) package Baby Bella sliced mushrooms
1 large clove garlic, minced
1/3 cup jarred roasted red pepper, roughly chopped
1/3 cup white wine ++ I used Pinot Grigio
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups long grain rice
3 1/2 cups chicken bouillon, boiling ++ You can add more salt and a chicken bouillon cube if you wish.
paprika
1 Tbs. butter

Cut three chicken breasts in half to equal six pieces. ++ If using bone-in chicken breasts, you can leave on the skin if you wish. Set breasts aside.

Put 1 Tbs. butter in a medium skillet. Add 1/3 cup chopped onion. Cook over medium heat until softened. Add 1 (8 oz) package Baby Bella sliced mushrooms and 1 large clove minced garlic. Cook until mushrooms are wilted. Add 1/3 cup chopped jarred roasted red pepper, 1/3 cup white wine, 1/2 tsp. salt and 1/4 tsp. pepper. Simmer for 1 minute. Remove from heat.

Bring 3 1/2 cups chicken bouillon to a boil. Spread 1 1/2 cups long grain rice on the bottom of a 10″ x 13″ casserole. Place cooked veggies on top of rice, trying to spread veggies somewhat evenly. Place six (halved) chicken breasts on top of the veggies and rice.

Pour boiling chicken bouillon over everything. Sprinkle some paprika over chicken breasts and dot with 1 Tbs. butter. Cover tightly with foil. Bake at 350F for an hour. Enjoy!

You may want to serve Green Beans with Browned Butter and Sesame Seeds

March 24, 2018April 10, 2018

My Yellow Farmhouse - Cooking with Love!13 Comments

Indian-Inspired Chicken Stew – – Mildly Flavored with Cardamom, Coriander etc.

We had snow storm here in Western Massachusetts – only a few inches – but the streets were a disaster and I never made it to the grocery store. (I tell you, it sure is amazing how resourceful you can be when you’re hungry.) I dug around a bit in the old ‘larder’ and found two large half chicken breasts and peas in the freezer, a package of precooked diced potatoes, a half bag of baby carrots, a bit of ‘half and half’ cream, sour cream and cashews. I have a pretty good assortment of spices in the cupboard, so I decided to prepare a dish inspired by the spices of India.

The resulting stew has a lovely. subtle flavor because I added just a small amount of each of the spices. So subtle in fact, that even a professed ‘disliker of Indian food’ (if there is such a person) would very much enjoy this Indian-Inspired Chicken Stew.

I used chicken, since that’s what I had on hand, but you could use whatever you happen to have – pork, for example. Have leftover vegetables – add them in. Want a more robust taste – add more of each spice. Want a bit more heat – add more red pepper flakes. Don’t have sour cream. Add more ‘half and half’. As I like to say, “Make it yours’!

++ For an easy and delicious homemade chicken broth, place a rotisserie chicken carcass, along with some of the skin, in a large saucepan or Dutch Oven. Add enough water to cover. Add some chopped onion, carrots & celery. Add a bit of poultry seasoning, salt and pepper, and simmer for about an hour – uncovered. Stir occasionally and turn chicken carcass over once or twice. Allow to cool. Strain broth through a colander placed over a large bowl. And there you are! An excellent chicken broth to use right away – or freeze in a ziplock gallon bag for later use.

INGREDIENTS

I used jarred spices. If you have fresh, so much the better!

1 Tbs. butter ++ Recipe calls for a total of 3 Tbs. butter
1/4 tsp. crushed red pepper
4 pinches cinnamon
1/2 tsp. turmeric
1/2 tsp. ground coriander
1/2 tsp. ground cardamon
1/2 tsp. dried cilantro
1/2 tsp. salt
1 Tbs. butter
1/3 cup chopped green pepper
1 onion, roughly chopped – about 1 cup
1 tsp. fresh minced garlic – 2 to 3 cloves
4 cups peeled, diced and cubed potatoes ++ You could use sweet potatoes – or a mixture of both ++ I used a (20 oz) bag of Just Potatoes Diced Potatoes for two reasons…. I had it in my fridge & because the potatoes have already been peeled, diced and cooked, which I really like!
1 Tbs. butter
2 chicken breast halves, cut into chunks
2 1/2 cups cut baby carrots – cut into 1/3″ pieces
2 1/2 cups frozen peas, thawed ++ Run the peas under hot water to thaw
handful of whole cashews
4 cups chicken broth
Added at the end ….. 2/3 cups half and half cream & 1/2 cup sour cream

METHOD

Over medium heat, allow a stockpot or Dutch Oven to heat up a bit. Add 1 Tbs. butter, 1/2 tsp. dried cilantro, 1/2 tsp. ground cardamon, 1/2 tsp. ground coriander, 1/2 tsp. turmeric, 4 pinches cinnamon, 1/4 tsp. crushed red pepper and 1/3 tsp. salt. Cook, stirring, for about 30 seconds.

Add another tablespoon butter, 1/3 cup chopped green pepper and 1 cup chopped onion. Cook, stirring occasionally, until green pepper and onions are softened. Add 1 tsp.minced garlic. Cook just until garlic softens, then add 4 cups peeled, diced and cubed potatoes. (Potatoes do NOT have to be cooked first.) Continue cooking and stirring occasionally for another few minutes. Remove spice and vegetable mixture for now.

Add another 1 Tbs. butter and chicken breast chunks. Cook until chicken is no longer pink on the outside. (The inside can be pink because chicken will finish cooking while stew simmers.) Add in the set-aside spice and veggies. Add 2 1/2 cups cut baby carrots, 2 1/2 cups thawed peas, a handful of cashews and 4 cups chicken broth. Cover and simmer, stirring occasionally, for 20 minutes.

Turn off heat. Add 2/3 cups half and half cream and 1/2 cup sour cream until combined

Enjoy! Or, in Hindi, ka aanand len.

January 15, 2017April 10, 2018

My Yellow Farmhouse - Cooking with Love!28 Comments

Got Leftovers? Make a ‘One Pan’ Biscuit Topped Pie!

Don’t have time to shop? Or, perhaps, its snowing and you prefer, like me today, just staying inside all snuggly? Maybe you need to put a meal together in a hurry? Never fear!! You can prepare a pretty darn delicious meal with whatever you find in your fridge, freezer or cupboard. I promise!

Example, this yummy One-Pan Biscuit Topped Pie was prepared with leftovers and a few items I found in my pantry and fridge. Found – two cans of tuna, so that’s what I used. Have leftover chicken? Use that. Have leftover ham or pork? Use that. You get the picture!

What else did I find .. a can of mushroom soup and a container of turkey broth. I also had lots of all-purpose flour, so I decided to prepare a ‘One Pan’ Pie topped with biscuit strips, which I hadn’t made in years.

My friend, Chef Mimi, reminded me that leftover stew would be wonderful made into a biscuit topped pie. Thanks Mimi! Check out Mimi’s latest recipe – Thai Chicken Curry with Zucchini ‘Noodles’.

I believe the inspiration to top the pie with biscuit strips came from this recent post!

Follow this link to recipe for not one – but two – biscuit recipes!

OK, now for the refrigerator. I found some chunks of cooked potato and just a bit of fresh Italian parsley. So out they came. ++ If you find some cooked rice or cooked macaroni, add that to your collection of ‘found things’. I also dug up half a bag of frozen mixed vegetables- perfect. ++ Now’s a good time to use-up any leftover peas or cooked broccoli you have lying around !!

Oh yeah! I could already imagine the finished casserole coming out of the oven … the filling all hot and bubbly with lightly browned strips of biscuits crisscrossing the top.

INGREDIENTS Oven at 375 F

Pie Filling

++ I used a 9 1/2″ cast iron skillet but any oven-proof skillet would work just as well. OR – a medium oven-proof casserole.

olive oil – about 1 Tbs.
1 medium onion, chopped
about a cup of cooked potatoes — or rice — or macaroni ++ Use whatever you have. And if you have more than a cup – so much the better!
2 cups veggies ++ Veggies should be cooked or you can use frozen, but uncooked veggies won’t work.
2 cans DRAINED tuna – OR – about 1 cup cooked meat or fish ++ Again, if you have more than a cup, that’s fine.
1 can cream of mushroom soup ++ Hey – it’s leftovers.. whatever works, right?
1/2 cup turkey or chicken stock – OR – 1/2 cup hot water and 1 bullion cube
1/2 – 3/4 tsp. salt
freshly ground pepper – to taste
1/2 tsp. garlic salt with parsley
1 1/2 tsp. Worcestershire sauce
2 tsp. fresh parsley, minced
1/4 tsp. browning sauce ++ I use ‘Gravy Master’. Browning sauce adds flavor and color.

Biscuit Crust

++ To save time you can just drop scant tablespoons of biscuit dough on top of hot filling instead of cutting it into strips.

1 cup flour
1/2 tsp. salt
1/2 tsp. sugar
1 1/2 tsp. baking powder
1/4 cup CHILLED butter (1/2 stick)
6 Tb. milk
1 egg, beaten
sesame seeds – optional

METHOD

Add about 1 Tbs. olive oil to skillet. On medium heat cook 1 medium onion, chopped, until tender. Add 1 cup (or so) cooked potatoes, rice… whatever you may have. Add 2 cups veggies, two cans tuna – OR – 1 cup cooked chicken, pork, ham, fish etc., 1 can cream of mushroom soup, 1/2 cup turkey or chicken stock, (OR – 1/2 cup hot water and 1 bullion cube), 1/2 – 3/4 tsp. salt, freshly ground pepper, 1/2 tsp. garlic salt with parsley, 1 1/2 tsp. Worcestershire sauce, 2 tsp. fresh parsley, minced and 1/4 tsp. browning sauce.

++ If you add cooked rice – or more of some of the ingredients – add a bit more stock.

Gently stir the ingredients until well mixed, lower heat and allow to simmer about 5 minutes. Turn off heat but leave skillet on burner.

Now for the biscuits – this is super quick and easy!! In a medium bowl place 1 cup flour, 1/2 tsp. salt, 1/2 tsp. sugar and 1 1/2 tsp. baking powder. Mix briefly with a fork. Add 1/4 cup CHILLED butter (1/2 stick), cut into large pieces. Using either your fingers or a pastry blender (a.k.a. a pasty cutter), cut the butter into the flour until the mixture looks crumbly. (I recently learned its not necessary to have every single smidge of butter mixed in. The biscuits are actually flakier if you can see tiny bits of butter.) Add 6 Tb. milk and mix until just combined.

Don’t have time to bother making the strips? Drop biscuit dough by scant tablespoons onto hot filling.

Place dough on a well-floured surface – either a dish towel (tea towel) or even the counter. Pat into a 9″ circle (if you’re using a 9 1/2″ – 10” skillet) and cut into 8 strips.

Starting with the middle strip – ‘cause it’s the longest – place it in the middle of the skillet on top of the hot filling. Add 2 biscuit strips to the right and 2 strips to the left of the first – for a total of 5 strips. Now add the three remaining strips diagonally to the first 5.

++ You don’t have to do the ‘over and under thing’, I just wanted to ’cause it reminded me of my Memere – who was an AWESOME cook and baker. And she also had an amazing green thumb!

Beat 1 egg in a small bowl and brush over biscuit strips. ++ I couldn’t find my brush, so I used my fingers, which worked just as well !! Sprinkle with sesame seeds.

I baked my ‘One Pan’ Biscuit Crust Pie for 22 minutes until the filling was bubbling and the biscuits strips were browned. ++ I’d ere on the side of cooking the pie a bit longer if you’re not sure – just keep your eye on the biscuit crust to make sure it’s not over-browning. Enjoy!!

I’ve got my Cranky Pants on at the moment simply because I spent the whole day trying to work on this post. Between the site crashing and then not saving my work…. well, you can just imagine . . .

The good thing is, I’m enjoying a beer AND I’m going to eat more of this pie! ; o )

February 11, 2016April 11, 2018

My Yellow Farmhouse - Cooking with Love!24 Comments

Balsamic, Honey, Soy Sauce & Garlic Marinated Chicken Thighs

Balsamic, Honey, Soy Sauce and Garlic Marinated Chicken (thighs and breast) can be served at room temperature – perfect for a picnic or buffet ! Prefer to grill the chicken – the marinade will help keep the meat juicy.

You know, I’d never really cooked with balsamic vinegar until today – so this recipe is my very first time preparing anything with balsamic vinegar… and I’m seriously wondering What Took Me So Long? (My son M. prepares a delicious pasta dish featuring a balsamic vinegar reduction and fresh asparagus. I’m gonna have to ask him to do a Guest Post for me so I can share his excellent recipe.)

As with many things, the higher the price – the better the product. And so it is with balsamic vinegar. I suggest buying a good quality vinegar, even if you have to pay more. It will be worth it ! Here’s a link to Andrew Wheeler’s blog Serious Eats which provides some valuable information regarding balsamic vinegar.

http://www.seriouseats.com/2014/05/everything-you-need-to-know-guide-to-balsamic-vinegar.html

I used skinless chicken thighs today because, to me, the meat much more flavorful than chicken breast. And don’t be put off by thinking you’ll be eating dark meat – chicken thigh is, pretty much, white meat! If you prefer chicken breast, cut each piece in half.

For grilling, chicken pieces with the skin attached will help keep the meat from drying out – as will marinating the chicken.

Oven at 400F Bake chicken pieces for about 30 minutes.

INGREDIENTS

3 Tbs. balsamic vinegar
2 Tbs. honey
4 Tbs. soy sauce
4 Tbs. olive oil
2 – 3 Tbs. minced garlic ++ I use 3 Tbs.because I LOVE garlic!
3 Tbs. finely chopped fresh parsley ++ I chop it and then freeze it in a ziploc bag.
a bit of freshly ground pepper
8 chicken thighs – skin removed
Prefer Chicken Breasts? 4 large boneless chicken breasts – cut in half to equal 8 pieces
some toasted sesame seeds – perhaps 2 tsp. & some minced fresh parsley, to sprinkle over finished dish

METHOD

Place 3 Tbs. balsamic vinegar, 2 Tbs. honey, 4 Tbs. soy sauce, 4 Tbs. olive oil, 2 – 3 Tbs. minced garlic, 3 Tbs. finely chopped fresh parsley and a bit of freshly ground pepper into a gallon-sized ziplock bag.

Zip bag and shake bag to mix ingredients. Add the chicken pieces. Allow chicken to marinate for at least four hours – overnight is even better.

++ I recommend turning the bag a few times to ensure each piece of chicken gets to soak in the marinade. ++ If possible, lie the bag down so all the chicken pieces are sitting in the marinade.

Line a baking sheet (cookie sheet with sides) with aluminum foil. Place chicken pieces evenly on baking sheet and pour over ALL the marinade. Cook in preheated oven set at 400F for 30 minutes.

Once the chicken is thoroughly cooked, place it on a warmed platter. Pour the marinade into a small saucepan and simmer until marinade is reduced and thoroughly heated through. Pour marinade over chicken pieces. Sprinkle with some toasted sesame seeds and minced fresh parsley. Enjoy !!

Balsamic, Honey, Soy Sauce and Garlic Chiicken - myyellowfarmhouse.com

Boneless Chicken Breasts – Ready for the oven.

++ Recipe inspired by ‘Beyond Kimchee’ – – – http://www.beyondkimchee.com/soy-balsamic-chicken-thighs-asparagus/

March 31, 2015December 20, 2016

My Yellow Farmhouse - Cooking with Love!13 Comments

‘A Little Help from My Friends’ Ham, Chicken and Potato Bake

++ If you wish, this casserole can be prepared using just chicken or ham. It could also be prepared with a few cans of drained tuna !!

‘Ham, Chicken and Potato Bake’ comes together quickly thanks to the use of frozen hash brown potatoes. (I like Potatoes O’Brien hash browns because they already include red pepper and onion.) Thaw the potatoes in your microwave, allow to drain – and they’re ready to go. No cooking and no peeling!

After scattering the potatoes on the bottom of a 9′ x 13′ casserole dish, chunks of cooked chicken and ham are added, along with sweet red pepper, mushrooms and a touch of garlic. A quickly-prepared sauce is poured over all, followed by a sprinkling of three-cheese mix (Parmesan, Romano and Asiago) and some sliced almonds. Bake the casserole at 350F for about for 50 – 60 minutes and get ready for some Good Eaten’ !!

INGREDIENTS Bake in 350F oven for 50 – 60 minutes

1 pkg (28 oz) frozen Potatoes O’Brien – thawed — OR — 1 pkg. (32 oz.) frozen cubed hash browns – thawed
2 cups cooked chicken cut into bite-sized pieces ++ If you don’t happen to have cooked chicken, in a small covered skillet simmer 1 boneless chicken breast in 1/4 water or broth until fully cooked. Cut into bite-sized pieces.
2 cups ham, cut into bite-sized pieces = (10 oz) ham steak ++ Most hams are now water-injected…. If the ham seems ‘drippy’ place between paper towels and squeeze out some of the moisture.
1 small pkg. (10 oz.) cremini (or button) mushrooms, sliced ++ If there are any specs of dirt on the mushrooms, wipe with a paper towel. Do NOT wash under running water. Mushrooms are like little sponges!
1/4 cup chopped onion
1/4 chopped sweet red pepper
1 clove garlic, minced
1 cup sour cream
1 can condensed cream of chicken or mushroom soup, undiluted
1 chicken bouillon cube, crumbled
3/4 to 1 tsp. salt
1/4 tsp. pepper
1 tsp. chopped fresh parsley ++ Fresh parsley can be chopped, then frozen in a small storage bag. Simply break off what you need !!
1 1/2 cups chicken broth
1/2 cup sliced almonds
a bit of parsley – to sprinkle on top
paprika – to sprinkle on top for color

METHOD

Spread thawed Potatoes O’Brien evenly on the bottom of a 9′ x 13′ casserole.

Add cooked chicken and ham pieces.

Place 1 Tbs. butter in a large skillet and cook sliced mushrooms, stirring, until mushrooms wilt. Remove mushrooms and set aside while you cook the 1/4 chopped onion and 1/4 cup chopped sweet red pepper. Cook onion and pepper until softened. Add 1 clove minced garlic. Continue to cook a minute more, until garlic softens.

Spread cooked mushrooms, onion, red pepper and garlic over ham and chicken.

Sauce – – In a medium-sized bowl mix 1 cup sour cream, 1 can condensed cream of chicken (or mushroom soup), 1 chicken bouillon cube, crumbled, 3/4 to 1 tsp. salt, 1/4 tsp. pepper, 1 tsp. chopped fresh parsley and 1 1/2 cups chicken broth until well blended. Pour over ingredients already in casserole.

Sprinkle with 2/3 cup three-cheese-blend ++ Or any mixture of Parmesan and other cheeses. Add 1/2 cup sliced almonds and a bit more chopped fresh parsley. Sprinkle with some paprika.

Bake at 350F for 50 – 60 minutes – until sauce bubbles around edges of casserole. Allow casserole to sit for 5 – 10 minutes and serve. Enjoy!!

February 15, 2015February 15, 2015

My Yellow Farmhouse - Cooking with Love!6 Comments

Moroccan Chicken Tagine with Sweet Potatoes (Does NOT have to be cooked in a tagine!)

Today it snowed almost all day long, so it was a perfect day to prepare a dish which simmers away in the oven, filling your kitchen with the scent of cardamom, cinnamon, turmeric and ginger!

I’m not proud to say I actually received my beautiful tagine as a gift LAST Christmas. (I’ve told you I’m a procrastinator..) There’s no excuse for waiting so long to ‘try it out’. It’s not as if I don’t see the tangine every day, sitting and waiting patiently on the lower shelf of the buffet in my kitchen…

Moroccan Chicken Tagine can be be cooked several different ways; 1. In a tangine – cooked in the oven. 2. In a tangine, cooked on very low heat on top of the stove. 3. In a covered casserole – cooked in the oven. 4. In a large saucepan or Dutch Oven – either in the oven (if pan has heatproof handles) or on top of the stove.

Whichever way you chose to cook Moroccan Chicken Tagine, you’re in for a treat. And, except for frying up the onions and garlic in a skillet, you have a one pot meal with no mess in the kitchen. If you’re lucky enough to have a tagine, you can proudly present your Moroccan meal served right from your tagine.

++ Tagines, according to my research, range in size from 8″ to 16″. Actually, mine is only 7″ across at the base but it’s deep, so I was able to able to put in 8 boneless & skinless chicken thighs, plus 2 large cut-up sweet potatoes.

++ Be sure to learn how to use your tagine if you’ve never cooked with one before! (The terracotta ones need special care.) ++ Here’s a link to a great website which we could call “All You Ever Wanted to Know About Tangines” ! http://moroccanfood.about.com/od/moroccanfood101/f/How-to-Use-Tagine.htm

Love Moroccan? Here’s another recipe – plus Couscous with Raisins and Sliced Almonds

‘Never Fail’ Armenian Rice Pilaf

++ Start tagine in a cold oven

++ Place oven rack at 2nd lowest level.

INGREDIENTS Oven at 325 (F) Cook for 2 hours. If cooking on top of stove in a saucepan or Dutch Oven, be sure to just ‘simmer’ the tangine.

6 – 8 boneless/skinless chicken THIGHS
2 – 3 medium sweet potatoes – peeled and cut into eighths. ++ My tangine is small, so I only used 2 medium sweet potatoes. They turned out soo yummy cooked this way that I plan to try to cram more in next time!!
2 Tbs. olive oil
1 medium onion, sliced ++ About 2 cups
4 large cloves of garlic, minced or finely chopped ++ Warm garlic cloves in microwave for 10 – 15 seconds, which helps remove papery covering on garlic cloves.
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground turmeric
1 tsp. ground coriander ++ I used 1 tsp. minced fresh cilantro, which are the leaves of the same plant. In fact, coriander comes from the seeds.
1/4 to 1/2 tsp. chili powder
1/4 tsp. cardamom
1 tsp. salt
1/4 tsp. freshly ground pepper
1/4 cup chopped dates (You can purchase chopped dates – BIG time saver!)
1 cup HOT chicken broth ++ Can also use 1 CUP HOT water and one bouillon cube.

METHOD

Arrange boneless/skinless chicken thighs in one layer on bottom of tagine. ++ I folded the loose bits under, which looks a bit nicer and helps the chicken cook evenly.

Put the following spices in a small dish or glass and set aside; 1/2 tsp. ground ginger, 1 tsp. ground cinnamon, 1/2 ground turmeric, 1 tsp. ground coriander (or 1 tsp. minced fresh cilantro), 1/4 to 1/2 tsp. chili powder, 1/4 tsp. cardamom, 1 tsp. salt and 1/4 tsp. freshly ground pepper.

Pour 2 Tbs. olive oil into a large skillet. Add sliced onions and cook over medium heat until onions begin to brown a bit – between 5 to 6 minutes.

Add minced garlic. Cook two to three minutes more, stirring occasionally.

Add the spices you’d set aside. Stir to combine with the onions and garlic. Cook one more minute, stirring.

Spread contents of skillet over chicken.

Make one layer of the peeled and cut-up sweet potatoes. Sprinkle 1/4 chopped dates over potatoes. Pour 1 cup HOT broth over all.

Cover on tagine. Lower oven rack to second lowest level. Place covered tagine in COLD oven. Set temperature to 325F.

Cook for two hours. ++ Chicken and sweet potatoes will be cooked after 1 1/2 hours but the extra 1/2 hour of cooking time REALLY makes the chicken thighs tender. Enjoy !!

February 3, 2015February 3, 2017

My Yellow Farmhouse - Cooking with Love!30 Comments

Saturday-After-Thanksgiving Turkey Noodle Soup

This recipe yields 16 cups – or around a gallon of soup. Of course, you can easily halve the ingredients, which would yield around 8 cups of soup.

Few things are more glorious to gaze upon than a perfectly roasted turkey, it’s golden goodness and luscious aroma a precursor of delights to come. Guests often gather around, oohing and ahhing, their expressions similar to those of grandparents staring at their first grandchild. Yes indeed, Mr. Turkey is Center Stage – he’s the Big Event in the multi-ring circus called Thanksgiving.

My friend Tina is THE world’s best Turkey Cooker!!

However, once the feasting has ended, Mr. Turkey’s Glory Days are seemingly over. He sits forlornly on the kitchen counter . . abandoned, unloved, surrounded by the detritus of what was. Still, what remains of Mr. Turkey can be raised to a whole new level of delish-a-tude.

Today’s post, Turkey Noodle Soup, is certainly not a new concept for left-over turkey but I bet it’ll make your family’s tummies very happy. Soup, in any form, is just so appreciated when the days are cold and dark, as they always are during this time of year.

++ If you happen to have both turkey and stuffing left over you may want to prepare Turkey Strata. It’s a snap to put together and is just another idea for what to do with all that turkey!!

https://myyellowfarmhouse.com/2012/12/27/turkey-strata-casserole-uses-left-over-turkey-and-stuffing/

– – – –

Mr. Turkey – Starring in “Saturday-After-Thanksgiving Turkey Noodle Soup”

Ingredients and Method

++ You may prefer to add a bit more salt and pepper . . . or even more poultry seasoning. Or you might like to add (cooked) rice to the turkey broth. Think of this recipe as a guideline and adapt it to suit your family’s taste. ; o )

turkey (or chicken) carcass ++ You’ll need 3 cups chopped turkey or chicken
12 cups water
2 chicken bouillon cubes ++ I use Knorr. If using another brand, use 4 chicken cubes.
1 1/4 to 1 1/2 cups chopped baby carrots
1 cup chopped celery
1 cup chopped onion
1 large garlic clove, minced
1/2 tsp. poultry seasoning
1 1/4 to 1 1/2 cups frozen peas ++ The peas are added towards the end… still frozen.
3 cups COOKED egg noodles ++ Just measure out 3 cups dry egg noodles to equal 3 cups cooked egg noodles.
1/2 tsp. salt – – or to taste
1/4 tsp. pepper – – or to taste

Place 12 cups water, 2 Knorr chicken bouillon cubes (If using another brand, use 4 chicken bouillon cubes.), 1 1/4 to 1 1/2 cups chopped baby carrots, 1 cup chopped celery, 1 cup chopped onion, 1 large garlic clove, minced and 1/2 tsp. poultry seasoning in a very large saucepan or Dutch Oven. Add turkey carcass, breaking carcass apart to make it fit, if necessary. ++ Remove skin and fat as much as possible.

Bring to a boil, then lower heat to a simmer. Cover and allow to simmer for about 1 1/2 hours, turning turkey carcass over once or twice.

About 10 minutes before end of cooking time for broth and veggies, cook 3 cups egg noodles according to package directions. Drain and set noodles aside.

After 1 1/2 hours, turn off heat but leave saucepan containing broth and veggies on burner. Remove turkey carcass. Allow carcass to cool a bit, then remove and chop meat. You’ll need 3 cups.

Add the chopped meat to broth and vegetables. Add the drained egg noodles, 1 1/4 to 1 1/2 cups frozen peas (still frozen!), 1/2 tsp. salt and 1/4 tsp. pepper or ‘to taste’. Bring soup to a simmer again and serve. Enjoy!

'Saturday After Thanksgiving' Turkey Soup - My Yellow Farmhouse.com

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++ My son M. jokingly said I need to credit him for 1. use of his kitchen and 2. use of his place mats & bowls for the photos. So I suppose I should also thank him for his critique of my soup, which he gave a thumbs up. (And he’s one tough critic..) I also want to thank Tina and Gary for hosting The Feast and for allowing me to abscond with the turkey carcass!! Enjoy !

November 28, 2014December 10, 2016

My Yellow Farmhouse - Cooking with Love!12 Comments

Oven “Barbecued” Chicken

Plump chicken breasts and legs are marinated before being broiled, then baked in the oven, resulting in chicken that’s moist, tender and flavorful. You know, recently I’ve been thinking how my mom used to broil chicken – and how delicious it was. And I’ve also been thinking how no one seems to use their broiler for cooking anymore…. So, drag out that broiler pan and cook yourself up some of this oven-barbecued chicken. It’s yummy!

You’ll need a broiler pan, sprayed with non-stick spray (or spread on some vegetable oil). (This will keep help keep the chicken skin from sticking.)

++ Don’t have a broiler pan – use a large baking pan and put a cooling rack in it.

++ Don’t have either a broiler pan or a roasting pan – that’s OK. Use a 13″ x 9″ pan. The Oven-Barbecued Chicken will be delicious which ever type pan you use.

roaster pan with rack - courtesy of Bed, Bath and Beyond

brownie pan - photo courtesy of Bed, Bath and Beyond

Ingredients

6 pieces of chicken – breasts or thighs – or a combination of both. (Not boneless.)
1/2 cup chopped onions
1 cup Italian salad dressing – (I like Wish Bone Robusto Italian)
1 cup barbecue sauce – (I like Sweet Baby Ray’s Hickory and Brown Sugar)

FIRST STEP – – Marinate Chicken

In a small frying pan, cook 1/2 cup chopped onions for a few minutes. (They don’t need to be fully cooked.) In a bowl large enough to fit six pieces of chicken, put the cooked onions, Italian salad dressing and barbecue sauce – mix everything together. Add the six pieces of chicken and turn to coat.

Cover the bowl and refrigerate for several hours – or overnight – turning the chicken at least once.

About an hour before you plan to eat, remove chicken from the barbecue sauce mixture. DON’T THROW OUT THE SAUCE!!

SECOND STEP – – Broiler on LOW Pan placed on highest rack in oven.

Place the chicken, skin side down, on greased broiler pan. Baste chicken with some of the barbecue sauce mixture. Place broiling pan 5 – 6 inches below the broiling element and broil for 10 – 15 minutes. (If chicken starts to burn, broil for only 10 minutes or so.)

Turn chicken over and baste with more barbecue sauce. Broil that side for 10 – 15 minutes. (Again, if skin starts to burn, broil for only 10 minutes or so.)

THIRD STEP – – Oven at 350 F

Turn off broiler. Remove chicken and broiler pan from oven. Place oven rack in the center of the oven and set temperature at 350 F.

++ Place broiler pan – with the broiled chicken – in the oven. Bake chicken for about 25 minutes – or (using a meat thermometer) cook until chicken reaches an internal temperature of 170 F.

++ If you happen to have a broiler pan, I recommend using it ’cause the chicken will be less crowded and will cook faster. Enjoy!!