Classics · Comfort food · Dinner · Poultry

ROSEMARY LEMON SPLIT ROAST CHICKEN

 

IMG_20181001_183729Roast chicken is a classic, but it takes time–more suited for a Sunday night.  It has its benefits too.  Plenty of leftovers for sandwiches and chicken noodle soup.  However, when it is fall and you want a hearty, comforting meal on a weeknight,  turn to this recipe.  The trick is to remember to marinade the night before and take the time to brown the chicken (preferably in a cast iron skillet).  Try it soon !

INGREDIENTS

½ cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh rosemary

1 tablespoon finely chopped garlic

1 teaspoon kosher salt

Fresh ground black pepper, to taste

2 large split chicken breasts

 

INSTRUCTIONS

Whisk together all ingredients except chicken.

Put split chicken in a re-sealable plastic bag and add marinade.

Seal bags, removing as much air as possible and massage marinade around chicken to coat evenly. Refrigerate overnight.

Preheat oven to 400 degrees F. convectional or 425 degrees F. conventional.

Remove chicken from marinade, discarding marinade. Heat a large heavy bottom skillet (I use my cast iron skillet) over medium heat. Once heated, put chicken skin side down in the skillet and cook until browned, about 2 to 3 minutes. Transfer skillet into the oven.

Roast until chicken is browned, meat is cooked through and juices run clear (an instant reading thermometer when inserted in the meat should read 165 degrees F.) about 45 minutes. Remove from oven and allow sitting 15 minutes to “rest” (this allows the juices to settle in the meat so they don’t run out when chicken is cut).

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Dinner · Fish Course · lent

Cornmeal-crusted Catfish with Cajun-style Orzo

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One of my fondest memories from growing up in Texas was eating fried catfish.  Of course catfish also made the rotation in regular fish curries – a staple for Bengalis.  more recently, I had cornmeal crusted catfish at Husk, an amazing southern restaurant in Charleston, South Carolina.  So, when I saw catfish in the market in New England, I just had to recreate some of these food memories.  Hope you like it !

Ingredients for fish:

2/3 cups cornmeal

1/3 cup flour

½ tsp of Paprika

1 cup of milk

1 Tbsp of hot sauce

3 large catfish filets

Salt and pepper to taste

Olive for drizzling

Method:

Preheat oven to 425F

Mix milk, hot sauce, salt and pepper in large dish.

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Marinade fish filets in the milk mixture for 15-20 minutes.

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In another plate/shallow dish, mix cornmeal, flour, paprika, more salt and pepper.

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Shake off excess milk from the fish and coat them in the cornmeal mixture.

Line a baking sheet with foil, spray with oil and arrange the filets.  Drizzle olive oil on the fish.

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Bake for 15 mins and broil on high for another 5 mins.

Let the fillets rest for a minute or so before serving.

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Ingredients for Cajun-style Orzo:

1 medium sized zucchini, diced.

1 small tomato, de-seeded and diced

1 medium yellow pepper, diced

½ white onion, diced

1 cup orzo, cooked according to package directions

1 Tbsp olive oil

1 tsp of garlic

2 tsp of Cajun spices (you can change this to Italian seasoning—depending on the rest of your meal).

A pinch of dried oregano

1 & 1/4  cup water.

Salt and pepper to taste

Method:

Heat oil (high heat) in a pan and sauté zucchini till golden (tip: don’t salt the zucchini, it won’t brown).  Once it is browned, add a pinch of salt and set aside.

Reduce temperature to medium high and In the same pan, sauté the remaining vegetables with garlic, salt and pepper.  Once the vegetables soften, add ¼ cup water, cover and simmer till the vegetables become saucy.

Add the cooked orzo, remaining 1 cup water, and oregano.  Cover and simmer, stirring ever so often to prevent the pasta from sticking.  The pasta is cooked, and it will get over cooked, but that gives it a creamy consistency, almost like a risotto. Taste and adjust salt and pepper accordingly. You can serve immediately or stop the cooking process while there is still a little bit of liquid left in the pan.  Reheat right before serving.  I would not wait for more than two hours between pre-cook and serving.

Add the sautéed zucchini mixed with the orzo, or you can have it on the side.

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Dinner · gluten-free · Poultry · Quick Dinner

Raspberry Balsamic Chicken

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A few months ago I saw a bottle of locally made Raspberry Balsamic vinegar.  I bought it, but never got around to using it till now.  I read several recipes online and sort of borrowed from different versions and came up with my own.  It is pretty fast to make, provided you have the chicken thawed (something I always struggle to remember as I rush out the door in the morning).  Here is what you will need:

Ingredients:

2 large boneless skinless chicken breast

2 Tbsp olive oil

1 shallot, sliced

2 Tsps of dried thyme

1 Tsp of crushed red pepper (optional)

1/4 cup raspberry balsamic vinegar

1/4 cup red wine

1 Tbsp of honey

salt and pepper to taste

Method:

Preheat oven to 350F

Heat olive oil in a skillet.

Season chicken liberally with salt, pepper and 1 tsp of thyme and sear till light golden.

Add shallots and saute with the chicken for a few minutes till they are soft.

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Stir together vinegar, wine, honey, crushed red pepper, remaining thyme, salt and pepper in the bowl/cup/vessel of your choosing.

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Add vinegar mixture to the shallots and chicken and simmer on medium heat for 5 mins to cook off the alcohol.

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Place the whole pan in the oven, uncovered and bake for 15-20 minutes, till chicken is cooked through and the sauce is reduced and thick.

Serve with you favorite sides, we had sauteed green beans and leftover smashed red potatoes.

 

 

Classics · Dinner · Fish Course · lent

Cracker Crusted Cod

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I was recently chatting with my best friend and fellow-food blogger (An Artsy Appetite) about baking, food, school and just life in general—when I realized that I have had no time to post a single recipe on my own blog!  Well, a lot of things have been happening.  Primarily, both my husband and I are trying to finish up grad school.  As a result, it has been a lot of slow-cooker soups and stews.  I decided to cook a proper meal (not heat up leftovers from the freezer) and have a nice fish dinner (fish Fridays during Lent).  This recipe is from Epicurious and is a classic New England favorite much like my New England Baked Scallops  and Parker House Scrod.  I hope it makes it to your dinner table too!

INGREDIENTS

    • 4 tablespoons (divided) butter
    • 1/2 package – 1/2 sleeve buttery round crackers (e. g. Ritz), crushed
    • 1 pound thick-cut cod loin
    • 1/4 cup dry white wine
    • 1/2 tablespoon dried parsley
    • 1/2 lemon, juiced
    • Salt and pepper to taste
    • 1 lemon, cut into wedges, for serving

PREPARATION

    • Preheat oven to 400 degrees F (200 degrees C).
    • Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
    • Place remaining 2 tablespoons butter in a 9×9-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
    • Coat both sides of cod in melted butter in the baking dish and season with salt and pepper.
    • Bake cod in the preheated oven for 10 minutes.
    • Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.

I served it with oven roasted fingerling potatoes and sautéed green beans.

 

Classics · Comfort food · Dinner · gluten-free · Poultry

Chicken Cacciatore

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For those who know me and also read my recipes, you might have noticed that I cook with whatever is lying around.  I rarely “follow” recipes, most of it is by smell, look and taste.  Nevertheless, I love collecting cookbooks and my inner scientist can respect the importance of a well written “protocol”/”recipe”.  So I dusted off a cookbook that I got for Christmas and cooked this recipe–with a few changes

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Ingredients:

2 Tbsp olive oil

2 pounds of chicken breast, cut into cubes

1 large onion, chopped

3 garlic cloves, minced

8 oz mushrooms, sliced

1 tsp of rosemary

1 small can of chopped tomatoes

salt and pepper

(original recipe called for fresh rosemary, chicken thighs and tomato paste)

Method:

Heat oil in a skillet, season chicken with salt and pepper and saute till browned.  Set aside.

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Add onions, garlic, mushrooms and rosemary to skillet.  Season with salt and saute till softened.

Add chopped tomatoes and 1/4 cups water.  Return chicken to pan.

Cook on low heat till sauce reduces.

Serve with crusty bread.

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Classics · Dinner · Meat · Quick Dinner

Rosemary Pork Chops with Shallots and Mushrooms

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The inspiration for this dish comse from the classic Yeager Schnitzel.  Our favorite German Restaurant servers it with a rich mushroom sauce.  This is my light version which can be easily whipped up for weeknight dinner.

Ingredients:

Boneless Pork chops

1 Tbsp of dry rosemary

1 shallots, slices

8 oz baby bella mushrooms, slices

2 tsp of flour

1/2 Tbsp of Worcestershire sauce

1/2 cup chicken stock

1 Tbsp of olive oil

salt and pepper to taste

Method:

Heat oil in a caste iron skillet.

Season porch chop with rosemary, salt and pepper.

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Sear the pork chops in a medium high skillet, on both sides, till golden brown.

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Remove seared chops and add shallots and mushrooms to the same skillet.

Saute till golden and add salt, pepper, Worcestershire sauce and flour.  Cook for another 2-3 mins.  The mixture will look very dry and will stick together.

Stirring continuously, add the chicken stock and the pork chops.

Simmer on medium low till pork 160 F at the center.  Remove chops and continue to thicken the sauce to your liking.

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Serve the chops with a generous smothering of the mushroom sauce.  Sauteed green beans are a wonderful side with this dish !

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Dinner · Mexican · Poultry

Chicken Tacos with Roasted Tomatillo Salsa

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This is the first time I cooked with tomatillos.  I was always intrigued by this green looking, tomato-like, husked vegetable.   This is a simple dinner, but takes a little bit of time and you certainly would prefer to make it on a cooler day when you can utilize the oven.

Ingredients:

3 small tomatillos, quatered

1 green frying pepper, sliced

1 fresno chili, de-seeded and sliced

1 small onion, quatered

2-3 cloves of garlic

5 chicken tenders

1Tbsp of taco seasoning (our a homemade blend of chili powder, cumin and oregano)

olive oil

salt and pepper

Hard or soft taco shells and all other taco fixings your family enjoys

Method:

Take the first five ingredients, spread then in a single layer on a foil-lined sheet pan.  Drizzle with olive oil, salt and pepper and roast for 20-30 mins at 375F.  You want the vegetables to get slightly charred, but not burnt.

Allow the vegetables to cool and then blend in a food processor to your desired consistency.  You now have your salsa.

While the vegetables are roasting, season chicken with olive oil, salt and taco seasoning.

Saute chicken, till cooked through.  Allow to cool slightly and then shred the chicken.

Take a 1/4 cup of the salsa and mix with the shredded chicken, you now have youe taco filling.

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Heat up your taco shells, pulls out the lettuce and cheese (and all your other favorite taco toppings) and build away !

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