Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chicken And Dumplings With Vegetables

2018-03-03 19.19.32.jpg

2018-03-03 17.44.34

I love this dish! It’s so comforting and just gives you warm fuzzies inside! I have to be honest here, I didn’t make my own dumplings, for this dish. I took some help from my local grocery store. I found that they carry a great and quick alternative to making my own, and it’s a great time saver.

One ingredient that’s a staple in my frig is, chicken fat. Steve loves to grill chicken thighs and doesn’t use the skin. I render the skin down, and save the grease for recipes such as Matzo ball soup, and this dish. Chicken fat can add extra flavor to your dish. I’ll show you how I incorporate it.

2018-03-03 15.40.01

2018-03-03 17.44.34

2018-03-03 19.19.32

Directions For Poaching Chicken:
Equipment:4 quart sauce pot with glass lid
Prep Time:15 minutes
Cook Time For Poaching Chicken: 30 minutes
Cook Time For Soup: 50 minutes
Total Time: 1 hour 20 minutes
Note: While chicken is poaching, prep the vegetables.
Yields: 4 servings

Ingredients:
1 tablespoon olive oil plus 2 tablespoons chicken fat (or 3 tablespoons of olive oil)
1 yellow diced yellow onion
3 diced carrots
3 ribs diced celery
2 cloves of minced garlic
3 boneless-skinless chicken breasts, poached and shredded
pinch of dried rosemary (crush up in your hand)
1-1/2 tsp. Kosher salt
1 tsp. freshly cracked black pepper
2 bay leaves
1 teaspoon of poultry seasoning
1-10 1/2 ounce can condensed cream of chicken soup
1/2 package of Mary B’s Open Kettle Dumplings (12 ounces, break strips in half- freeze unused dumplings)
1 package frozen peas – optional
6 cups of low sodium chicken broth (make sure there is enough broth to come over the half-way mark)
4 tablespoons of corn starch
4 tablespoons of water
1/4 cup of finely chopped, fresh flat leaf Italian parsley

While chicken is poaching, prep all the vegetables for the soup.

Directions:
To start, place 3- boneless-skinless chicken breasts ( in a single layer, 3 sprigs of fresh thyme, and a pinch of Kosher salt and freshly cracked black pepper, into a large pot. Cover the chicken with either water or ( I’m using) unsalted chicken broth. If the 1 quart of broth does not cover the chicken completely, add water so that it will cover the chicken by at least an inch.

Bring the chicken to a boil of med-high heat. You’ll see some white scummy foam collecting on the surface as the liquid starts to boil.  Since I’m not using the poaching liquid for this recipe, there is no need to skim this off, it’s fine to leave it.

As soon as the liquid comes to a boil, reduce the heat to med- low, cover the pot, and let the chicken simmer. Chicken will typically finish cooking between 25-30 minutes depending on the thickness of the meat and whether it has a bone.  The chicken breasts are done when they are opaque through the middle, and an instant-read thermometer in the thickest part of the chicken reads- 165 F.

Remove the chicken from the poaching liquid, transfer the a cutting board, and begin shredding them using two forks, transfer to a bowl.

Packaged Frozen Dumplings:
Gently separate the dumplings right before adding them to the broth.

Directions For The Chicken And Dumplings:
In a small dice, dice the onions, carrots and celery.  Finely mince the garlic. In a large soup pot, heat olive oil and chicken fat over medium heat. Add in all the vegetables, poultry seasoning, bay leaves, and a pinch of dried rosemary. Season with Kosher salt and freshly cracked black pepper. Saute until the onions until they are translucent, about 5 minutes.

Add cream of chicken soup to the pot and stir. Next, add the chicken broth (making sure to add enough broth to where it comes up to over the half -way mark in the soup pot), and give another good stir. Turn the heat to med- high and wait until it returns to a boil. Once boiling, drop in the dumplings one by one. Let them boil in the soup, (45 minutes according to the package), stirring occasionally, until they are all tender. Next, carefully fish out the two bay leaves.

Return cooked shredded chicken to the pot and gently stir through.

To Thicken Broth: Optional
In a small bow combine 4 tablespoons of corn starch with 4 tablespoons of water.
Add to the boiling broth, a little at a time, stirring to reach desired consistency.

 

Advertisements
Leave a comment »

Cajun Style Jambalaya

2018-02-04 11.12.26

2018-02-04 11.12.32

A great way to be transported to the French Quarter right from your own dining room! This one pot wonder is done in layers. What I mean is, I’m going to season and cook each layer as I go, building layers of flavor.

First is to prep all the vegetables. Next, on to the proteins for the dish.

2018-02-04 09.24.23

I marinate the chicken and shrimp in a mixture of olive oil,  Kosher salt, cracked black pepper and a Cajun seasoning blend.

Next, is to marinate the diced chicken breasts.

2018-02-04 09.35.18

Slice the sausage.

Marinate the shrimp. This is the last ingredient to go into the pot and needs to be refrigerated until they are added to the pot.

The liquids and tomato paste are ready. So we are ready to start!

2016-09-07 14.54.28

 

2018-02-04 11.12.32

Equipment: 6 quart Dutch oven
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Cook Time 1 hour
Yields: 6-8 servings

Marinate For Chicken and Shrimp:
Shrimp:
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1 teaspoon Kosher salt
1/2 teaspoon fresh cracked black pepper
Chicken:
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon Kosher salt
1/2 teaspoon fresh cracked black pepper

Ingredients:
1 tbsp. olive oil
1 diced yellow onion
1 diced red bell pepper
1 diced yellow bell pepper
1 diced Poblano pepper
1 finely chopped Fresno chili
2 garlic cloves, minced
6 green onions, whites sliced,  (slice on the bias, green tops save for garnish)
1 tbsp. dried oregano
1 tsp. Kosher salt
1/2 tsp. fresh cracked black pepper
1-12 ounce package Andouille sausage sliced ( 5 links)
2 boneless- skinless chicken breast (about 1 pound)
1 pound large shrimp, peeled and deveined
2 tbsp. tomato paste
2 tsp. Cajun seasoning blend
1-1/4 cups long grain white rice
1-(28 oz.) can crushed fire roasted tomatoes
3 cups of unsalted chicken stock

Directions:
1. In a large Dutch oven over medium heat, heat olive. Add garlic, Fresno chili, white parts of green onion, dried oregano, salt, and pepper. Saute for about 1 minute.

2. Add in marinated diced chicken. Cook until golden brown, about 5 minutes

3. Add in bell peppers, diced onion, diced Poblano pepper, tomato paste, sliced Andouille sausage , and stir through. Cook until fragrant, about 4 minutes.

4. Add unsalted chicken stock, Cajun seasoning blend, crushed fire roasted tomatoes and rice. Reduce heat to medium low heat.  Cover with tight fitting lid and cook until rice is tender and liquid is almost absorbed, about 25 minutes.

5. Add the shrimp to the pot and cook until shrimp are pink and cooked through, about 3-5 minutes.

6. Turn heat off and stir in green onion tops for garnish and serve.

Leave a comment »

Steak And Tomatoes

 

Let's DishLet’s  Dish Up

Some Color

And

Flavor!

 

 

 

 

 

NY Strip Steak With Heirloom Tomato Salad

NY Strip Steak With Heirloom Tomato Salad (2)

Steak and tomatoes are a terrific combination.

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Yields:  2 servings
Cook Time: 14-15 minutes
Equipment: 10 inch cast iron skillet

Ingredients:
2-8 ounce, 1-1/2 inch thick NY strips
1 tablespoon olive oil
Seasoning Mix For Steaks:
2 tablespoons Kosher salt
2 teaspoons of freshly cracked black pepper
2 tablespoons of garlic powder
4 cups of heirloom tomato wedges
1-14.6 ounce jar of long stemmed artichoke hearts
1/2 red onion thinly sliced
2 tablespoons of freshly chopped flat leaf Italian parsley
Red wine vinaigrette

Ingredients for dressing:
1/4 cup of red wine
1/2 cup of e.v.o.o.
1 teaspoon Dijon mustard
2 tablespoons of Agave nectar
1 teaspoon freshly grated garlic
1 tablespoon of Kosher salt
1 teaspoon freshly cracked black pepper

Directions For Dressing:
Place all the ingredients into a jelly jar with a tight fitting lid. Shake well until all the ingredients are well combined.

Directions For Heirloom Tomatoes:
Place the tomato wedges, artichoke hearts, chopped parsley, and sliced red onions into a large bowl. Pour on the dressing and toss through. Set the bowl aside until steak is ready.

Directions For Steak:
Important: Let the steak come to room temperature, about 15 minutes, before placing it into the hot pan.
Preheat oven to 425 degrees F., convection, 400 degrees.

Trim and season the steaks to your taste. In a 10 inch cast iron skillet over med-high heat add 1 tablespoon of olive oil. When pan is hot, sear both sides of the steaks for 2-3 minutes. You want a golden brown crust on the outside of the steak.

Transfer pan the the preheated oven. Now come the variables.  The steaks thickness, how long they were seared, and the temperature of the oven. Cook to the final temperature you want. Remember that you may get a few more degrees after removal from the oven. I call this “carry over cooking time”.

It took about 6-7 minutes to reach an internal temp of 135-140 degrees, medium rare. Remove the steaks, transfer to a plate, cover with foil, and let rest for about 10 minutes before slicing.

To serve, slice the steaks on the bias. Fan the slices of steak out onto a plate along side the heirloom tomato salad. Serve with some of your favorite bread.

1 Comment »

Slow Cooked Pulled Pork On A Freshly Baked Ciabatta Roll

Let's Dish

Photo Mar 31, 7 00 52 PM

Having worked in the barbecue industry for over 30 years, I  believe any cabbage slaw should be a part of your pulled pork sandwich. It just adds another layer of flavor and crunch.

I made a Fennel slaw for this sandwich and If you’d like my recipe, just go to the “menu”, at the top right of my home page, then to the category labeled “salad dishes”. You can also type the key words, fennel slaw, in the search bar.

Photo Mar 31, 11 03 20 AM

Photo Mar 31, 7 50 46 AM.jpg

I’ve made Chipotle- Coke pulled pork in the crock pot, and it’s super delicious and really easy. For that recipe, just click on the “slow cooker dishes” and scroll through, or just type it in the search bar at the top right of my home page. This time I’m using my Dutch oven to cook my bone-in pork shoulder or better know as a pork butt.

This time, I’m making a really easy wet rub that can be done in the food processor. I like this method because, you can make the wet rub in advance. I’ll explain.

Photo Mar 30, 8 21 22 PM

Photo Mar 31, 7 50 46 AM (1)

Photo Mar 31, 7 01 46 PM

Equipment: Dutch Oven, Food Processor

Ingredients For Wet Rub:
1 large onion quartered
4 cloves of garlic
2 tablespoons of Champayne wine vinegar (white vinegar is fine)
1/4 cup light brown sugar
2 tablespoons chili powder
2 tablespoons  ground cumin
1 tablespoons ground mustard
2 tablespoons Kosher salt
1 teaspoon freshly cracked black pepper
1 tablespoon dried oregano
1 tablespoon paprika
2 tablespoons of onion powder
2 seeded Chipotle peppers
2 teaspoons of the Adobo sauce from the can of Chipotle peppers
1/4 cup water

Ingredients:
4 -5 pound ( covered in the wet rub) bone-in Pork shoulder
2 large onions quartered
1/2 cup unsalted chicken broth

Directions For Wet Rub:
Place all of the above ingredients into a food processor. Process until all the ingredients are combined. Place the pork butt ( pork shoulder) on a sheet pan and massage the wet rub all over the pork. Even in all of its crevices.  Wrap tightly in plastic wrap and refrigerate over night.

Directions For Braising Pork:
Preheat oven to 350 degrees F.
Place the quartered onions in the bottom of the Dutch oven.  Place the pork butt, fat side up, resting on top of the onions, and pour in the chicken broth. Place the lid on and transfer the pot to the oven. Cook for approximately 4 to 4-1/2 hours, or until pork is tender.  When you remove the pork from the pot, the meat should want to fall apart and away from the bone.

Place the pork onto a sheet pan. Turn the stove on, med-high heat, and reduce the liquid in the pot by half. This should take about 10 minutes. While the liquid is reducing, remove the bone and the fat cap. Use two forks to shred the pork.  Once all the pork is shredded and the liquid has reduced, add the pork back into the pot. Turn the pot down to the lowest setting to keep warm until ready to serve.

I serve the pork on buttered and grilled Ciabatta rolls top with my fennel slaw and sliced bread and butter pickles.

2 Comments »

%d bloggers like this: