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The first Chicken Tuesday of the New Year!!!

Jan 1, '08 10:17 AM
for everyone

A Southern New Year's Day Supper

Leap Year Girl has some Cornish hens for you http://dwintle.multiply.com/journal/item/226/Cornish_game_hens_and_wild_rice

Ghostbear has some nibbles for you http://ghostbear1890.multiply.com/journal/item/346/Happy_Chicken_Tuesday_New_Year

Cherei has great news and info about being a mother hen http://mamabearcherei.multiply.com/journal/item/536/New_Beginnings

Lady Drago has some yummy recipes today! http://ladydrago.multiply.com/journal/item/59/HAPPY_CHICKEN_TUESDAYBAWKBAWK

Black-eyed peas and collard greens ensure luck in the coming year. Like this menu? Southern tradition demands that you eat black-eyed peas on New Year's Day for good luck in the upcoming year. In this menu for six, we've paired them with other soul-food classics, including collard greens braised with a ham bone (a terrific use for any leftover Christmas ham), spicy fried chicken and flaky buttermilk biscuits. For dessert, sneak in one more indulgence at the tail end of the holidays with our ultimate carrot cake.

Shopping List

Fresh Produce 1-1/2 to 2 lb. collard greens (1 large or 2 medium bunches) 1 lb. carrots 1 medium yellow onion, halved and thinly sliced lengthwise 1 bulb garlic 1 small bunch thyme

Meat, Eggs & Dairy 8 chicken drumsticks 1 smoked ham hock (or a leftover ham bone from a baked ham) 4 large eggs 1 lb. cream cheese 12 oz. (3 sticks) unsalted butter, more as needed for greasing cake pan 3/4 cup buttermilk 1/2 cup plain low-fat yogurt

Other Groceries: 2-1/2 cups homemade or low-salt canned chicken broth 1-1/2 cups dried black-eyed peas 4 oz. (1-1/4 cup) walnuts or pecans 1/2 cup dried currants 1/4 cup walnut oil (preferably toasted walnut oil)

Pantry Staples: 27 oz. (6 cups) all-purpose flour, more as needed for rolling dough and coating cake pan 1-2/3 cups granulated sugar 1/2 cup packed dark brown sugar 3-3/4 cups vegetable oil 4-1/4 oz. (1 cup) confectioners’ sugar 2 Tbs. chili powder 1 Tbs. pure vanilla extract 2-1/2 tsp. malt vinegar; more as needed 2-1/4 tsp. baking soda 2-1/4 tsp. baking powder 2 tsp. Bell’s Poultry Seasoning 2 tsp. onion powder 1 to 1-1/4 tsp. cayenne 1 tsp. table salt 1 tsp. ground cinnamon 1/2 tsp. celery seed 1/4 tsp. ground nutmeg 1/4 tsp. ground allspice 1/4 tsp. ground mace 1/4 tsp. ground cloves 2 bay leaves Hot sauce to taste Kosher salt black peppercorns

Menu Timeline

One day ahead: Make black-eyed peas; cool and refrigerate them in their cooking liquid.Bake the carrot cake; make the frosting and frost the cake when it's completely cool. Cover the cake and refrigerate.

In the morning: Remove the cake from the refrigerator and let it come to room temperature.

Two hours before supper: Make the seasoned flour and the seasoned yogurt for the fried chicken. Cut the butter into pieces for the biscuits; return to the refrigerator. Whisk together the dry ingredients for the biscuits. Clean and chop the collard greens, and slice the onion for the collard greens.

One hour before supper: Preheat the oven to 500°F. Reheat the black-eyed peas in their liquid and keep warm; drain just before serving. Make the collard greens. While the collards are simmering, mix, roll out and cut the biscuit dough. Bake the biscuits. While the biscuits are baking, fry the chicken.

Spicy Fried Chicken

ingredients

9 oz. (2 cups) all-purpose flour
1/2 cup plain low-fat yogurt
2 Tbs. chili powder
2-1/2 tsp. kosher salt; more as needed
2 tsp. Bell’s Poultry Seasoning
2 tsp. onion powder
2 tsp. freshly ground black pepper
1/2 tsp. celery seed
1/2 to 3/4 tsp. cayenne
2-1/2 cups vegetable oil
8 chicken drumsticks, skin removed

how to make

Put the flour in a large, sturdy brown paper bag and the yogurt in a medium bowl. To the flour, add 1 Tbs. of the chili powder, 2 tsp. of the salt, 1 tsp. each of the poultry seasoning, onion powder, and pepper, and 1/4 tsp. each of the celery seed and cayenne. Roll the top of the bag closed and shake to combine.

To the yogurt, add the remaining 1 Tbs. chili powder, the remaining 1 tsp. each poultry seasoning, onion powder, and pepper, 1/2 tsp. of the salt, the remaining 1/.4 tsp. celery seed, and 1/4 to 1/2 tsp. cayenne. Mix well.

In an 11- or 12-inch straightsided sauté pan or cast-iron skillet, heat the vegetable oil over medium heat.

Add the drumsticks to the yogurt mixture and stir and toss (with your hands or tongs) to coat completely. Put 4 of the drumsticks in the bag with the flour mixture, close the bag, and shake vigorously (over the sink in case any flour escapes) to coat well. Shake off excess flour, put the drumsticks on a plate, and repeat with the remaining chicken.

Put the drumsticks in the hot oil, cover, and fry until they’re golden brown on the bottom, 5 to 7 minutes. Turn each drumstick and continue to fry, uncovered, turning occasionally as needed to brown evenly, until golden brown and cooked through, 5 to 10 minutes longer (cut into a piece to check). Put the drumsticks on a wire rack set over paper towels to drain and sprinkle all over with salt while still hot. Serve hot, warm, or at room temperature.

Ham Bone Collards

A ham bone is the perfect flavoring for a big pot of collards, known in the South as a “mess of greens.” If you don’t have a ham bone, a smoked ham hock can stand in.Serves six.

ingredients

2 Tbs. vegetable oil
1 medium yellow onion, halved and thinly sliced lengthwise
1/2 tsp. cayenne
2-1/2 cups homemade or low-salt chicken broth
1 meaty ham bone (from a baked ham) or a smoked ham hock
1-1/2 to 2 lb. collard greens (1 large or 2 medium bunches), stemmed, roughly cut into 3-inch pieces, and rinsed (8 packed cups)
2-1/2 tsp. malt vinegar; more as needed
Kosher salt and freshly ground black pepper
Hot sauce to taste

how to make

In an 8-qt. pot, heat the oil over medium heat. Add the onion and cook, stirring frequently, until it begins to brown, 5 to 7 minutes. Reduce the heat to medium low and continue to cook until it’s softened and golden brown, 3 to 5 minutes more. Stir in the cayenne and cook for about 30 seconds.

Add the broth, the ham bone, and 1/2 cup water. Pile on the collards, cover with the lid ajar, and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, for 30 minutes. Remove the lid and continue to simmer until the greens are very tender, about 15 minutes more.

Take the pot off the heat. Put the ham bone on a cutting board, and cover the pot to keep the greens hot. When the ham bone is cool enough to handle, pull off and shred or dice any meat clinging to the bone. Stir the meat into the greens, along with the vinegar. Season with salt, pepper, and more vinegar to taste. Pass the hot sauce at the table so diners can spice up the greens to their own tastes.

Basic Black-Eyed Peas

Serves six.

ingredients

2 bay leaves
2 cloves garlic
2 to 3 sprigs thyme
1-1/2 cups dried black-eyed peas, sorted through and rinsed
1 tsp. kosher salt

how to make

Wrap the bay leaves, garlic, and thyme in cheesecloth and tie with twine. Put the black-eyed peas in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until the beans are tender (try biting into one) but not splitting and falling apart, 1 to 1-1/2 hours depending on the freshness the of beans. (check occasionally to be sure the beans aren’t boiling and are covered with liquid; add water if needed). Discard the herb bundle and serve.

Flaky Buttermilk Biscuits

Yields about ten 2-3/4-inch biscuits or eighteen 2-inch biscuits.

ingredients

8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
1 Tbs. granulated sugar
2-1/4 tsp. baking powder
3/4 tsp. kosher salt
1/4 tsp. baking soda
4 oz. (8 Tbs.) very cold unsalted butter
3/4 cup very cold buttermilk

how to make

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute.

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle and repeat the tri-fold. Repeat this procedure one more time (three times in all).

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

Ultimate Carrot Cake

Walnut oil gives this cake’s flavor special depth, and toasted walnut oil gives the very best result.Serves twelve to fifteen.

ingredients

For the cake:
Softened butter and flour for the pan
1/2 cup dried currants
1 lb. carrots, peeled and cut into 1-inch pieces
10 oz. (2-1/4 cups) all-purpose flour
2 tsp. baking soda
1 tsp. table salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground mace
1/4 tsp. ground cloves
3 oz. (3/4 cup) walnuts or pecans, coarsely chopped
4 large eggs, at room temperature
1-1/2 cups granulated sugar
1/2 cup packed dark brown sugar
1 cup vegetable oil
1/4 cup walnut oil (preferably toasted walnut oil)

For the frosting:
8 oz. (1 cup) unsalted butter, cut into 1/2-inch pieces and completely softened at room temperature
1 lb. cream cheese, cut into pieces and completely softened at room temperature
4-1/4 oz. (1 cup) confectioners’ sugar, sifted
1 Tbs. pure vanilla extract
1 oz. (1/2 cup) chopped walnuts or pecans for garnish (optional)

how to make

Make the cake:

Position a rack in the bottom third of the oven and heat the oven to 350°F. Butter and flour a 9x13-inch heavy-duty metal cake pan. Soak the currants in 1/2 cup hot tap water for 15 minutes. Drain and set aside.

In a food processor (use the steel blade), chop the carrots very finely to about the consistency of couscous. Transfer to a small bowl and rinse the food processor bowl (you’ll need it again).

In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to blend thoroughly. Transfer 1/4 cup of this mixture to a small bowl and add the drained currants and the 3 oz. nuts. Toss to combine.

In the food processor (again use the steel blade), mix the eggs and sugars until blended. With the machine running, slowly add the oils in a steady stream until combined. Scrape this mixture into the flour mixture. Stir with a wooden spoon or rubber spatula to combine. Add the carrots and the raisin-nut mixture; stir to combine.

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Let cool on a rack to room temperature before inverting the pan to remove the cake. Let cool completely before frosting.

Make the frosting:

Fit a stand mixer with the paddle attachment (a hand mixer works, too). Beat the butter on medium speed until it’s quite light, fluffy, and resembles whipped cream, about 3 minutes. Add the cream cheese one piece at a time, beating well after each addition. When all the cream cheese is incorporated, reduce the speed to medium low and gradually add the sugar and vanilla, stopping the mixer each time you add the sugar. Mix just enough to remove any lumps; scrape the bowl as needed. If the frosting seems a bit loose, refrigerate it for a few minutes until it seems spreadable.

Frost the cake:

Scrape about two-thirds of the frosting onto the center of the cake. With a narrow metal offset spatula, push the frosting from the center out to and just over the cake’s edges. Spread with as few strokes as possible to prevent crumbs from catching in the frosting. Cover the top of the cake first then use the remaining frosting along with what’s creeping over the edges of the cake to cover the sides. Once the cake is covered, drag the front tip of the spatula back and forth from end to end to create a textured surface on the top of the cake. If you like, sprinkle the nuts on top of the cake and press them into the sides.

Tags: chicken tuesday, chicken, collards, blackeyedpeas, biscuits, cake, recipe

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Top Ten Facts About Chickens and a Recipe for Chicken Tuesday

Nov 5, '07 8:33 PM
for everyone

RICOTTA AND HERB STUFFED CHICKEN

First, the birds are spatchcocked, meaning they're butterflied and spread flat so that both the white meat and the dark can be perfectly cooked; second, an herbed-ricotta filling is pushed under the skin, puffing slightly during cooking and extending the meat's flavor in a creamy direction. Actually, you'll notice how much we liked the filling — we call for extra to be baked in a separate dish so that everyone gets a helping. The filling becomes a cross between a popover and a soufflé in texture, with oregano and parsley supplying a suggestion of the Provençal countryside.

Active time: 35 minutes Start to finish: 1 3/4 hours

Servings: Makes 6 servings

For filling
4 garlic cloves, minced
3 tablespoons extra-virgin olive oil
4 cups whole-milk ricotta (preferably fresh; 2 pounds)
2 large eggs, lightly beaten
1 cup grated Parmigiano-Reggiano (2 ounces)
1/4 cup chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley

For chicken
2 whole chickens (each about 3 1/2 pounds)
2 tablespoons extra-virgin olive oil
Preparation Make filling:
Preheat oven to 400°F with racks in middle and lower third.

Cook garlic in oil in a small heavy skillet over medium-low heat, stirring occasionally, until pale golden, 2 to 3 minutes. Transfer to a bowl and stir in ricotta, eggs, parmesan, herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

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Stuff and roast chickens:
Cut out backbones from chickens with kitchen shears (freeze bones for making stock if desired). Pat chickens dry, then spread flat, skin sides up, on a cutting board. Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thigh and breast (near drumstick), then tuck knob of each drumstick through slit.

Sprinkle each chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper and spread chickens flat, skin sides up, in an oiled large (17- by 12-inch) shallow baking pan. Gently slide your finger between skin and flesh of breast and legs of 1 chicken to loosen skin (be careful not to tear skin). Using a small spoon, slide 2/3 cup ricotta mixture under skin, using a finger on outside of skin to spread filling over meat of breast, thighs, and drumsticks. Tuck wing tips under. Stuff second chicken in same manner. Brush skin of chickens all over with oil (2 tablespoons) and sprinkle each with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Spoon remaining filling into an oiled 1-quart shallow baking dish (10 by 7 inches).

Bake chickens in middle of oven 30 minutes, then put dish of stuffing in oven on lower rack. Continue baking until chicken is just cooked through and an instant-read thermometer inserted into thickest part of a thigh (through stuffing; do not touch bone) registers 170°F and until gratin is puffed and golden, about 30 minutes more. Let chickens stand 10 minutes, then cut each into quarters. Serve with gratin.

Cooks' note: Filling can be made 1 day ahead and chilled, covered. Bring to room temperature before stuffing chickens.

Top Ten Facts About Chickens:

It is thought that the nearest relative of the Tyrannosaurus rex is a chicken.
A castrated male chicken is called a capon.
Chickens will be less 'flighty' if while tending a pen or chicken house the caretaker walks backwards.
You can literally hypnotize a chicken by holding it and drawing a line in the dirt over and over. The chicken will stay still right there as long as you do this.
Some breeds of chickens can lay colored eggs.
Christmas has different meanings in different countries. Christmas Eve in Japan is a good day to eat fried chicken and strawberry short-cake.
The average hen lays 265 table eggs each year.
Arkansas produced over 1.1 billion broilers in 2006 which averages about 422 broilers for each Arkansan.
A chicken's gizzard will likely have gravel to help "chew" the food for digestion.
A rooster will usually perform a special waltz or dance in an attempt to attract a mate.

Tags: chicken, recipe, cheese

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Herbal Autumn

Nov 1, '07 2:36 PM
for everyone

An Herbal Halloween
Michele Brown,
Possum Creek Herb Farm
www.possumcreekherb.com

Think of Halloween and what comes to mind? Jack O’ Lanterns, black cats, witches riding their brooms across a moonlit sky, bats? Not too far-fetched actually. Many traditions that we use to celebrate the autumn holiday come from superstitions and the medieval use of herbs and charms to ward off evil spirits used for centuries.

So, pull up the quilt, turn on the light, bolt the door and read on…

Centuries ago, the village herbalist would often brew up a concoction to provide relief from whatever disease happened to be plaguing the folk at that time. However, as time passed and as other religious beliefs took over, the lowly herbalist was forced to hide her gardens and her tools of trade. Witches they were called back then and for many who were caught they often were punished for creating what was thought to be dangerous or even accused of calling upon the devil himself while dancing around their cauldrons. What we have found about these women and men who tried their best to take care of those folks who came begging for help is that many herbs and plants were most beneficial in healing or repelling diseases or the cause of the disease.

Juniper, rosemary and thyme were hung at each doorway of the village homes to rid the house of vermin. Today we find that the antiseptic properties of these herbs help repel mice, ants and other little critters that want to make our home their home. The twigs of Ash, Willow, Hazel and Elder were reported to be protection against snakes and warts. Apparently no snake worth his skin would cross a line drawn with an ash twig. Even today the juice from the Hazel twig is helpful as an antiseptic for wounds, warts, bruises and bumps. Of course, we call it Witch Hazel. Mugwort, of the Artemisia family, offered protection from evil spirits, lightning and bad fortune. It was placed under the bed, in the shoe, or sown in a dress hem to be carried everywhere. Mandrake, considered a powerful aphrodisiac, was said to shriek loudly as it was being harvested. And then there is good old common parsley. Believe it or not, legend has it that parsley was the devil’s special favorite. And apparently only the wicked and bewitched can grow it. Uh oh….

But there were some herbs of saving grace back in medieval times. Rue stood for repentance and was an antidote against poisons. Rosemary grew in the gardens of the righteous. A symbol of faithfulness, love and purity, it kept away bad dreams. A bountiful sage plant growing in the garden meant prosperity and good health to the household. St. John’s Wort was used as a protection from illness and made one think they were invincible when going into battle and Yarrow banished all fears.

A legend that began many years ago which has thankfully gone by the wayside was that giving of a cutting or a start of a plant was considered unlucky and it was thought unlikely that the plant would ever grow. Friends refused to offer a cutting and often turned their backs so the other could “steal” a piece from the desired plant. What work that would be today.
So, enjoy the full autumn moon in your herb garden. Carry a little rosemary, mugwort, garlic, sage and thyme in your pocket and whistle a little tune. Just because...

Anne has a blog about cloves today http://annedigitalis.multiply.com/journal/item/91/Herb_Thursday_Cloves

So here are a couple of herb recipes to start off your month.

CORNBREAD STUFFING MUFFINS WITH HAM AND SAGE
A fun twist on tradition—cornbread stuffing molded into muffins.

Servings: Makes 12

10 cups 1/2-inch cubes Cornbread
4 cups 1/2-inch cubes crustless firm white sandwich bread (from 6 to 7 slices)
1/2 cup (1 stick) butter
2 cups thinly sliced leeks (white and pale green parts only; about 3)
2 cups chopped celery
1 1/4 cups finely chopped smoked ham (about 7 ounces)
1/4 cup chopped fresh parsley
4 teaspoons chopped fresh thyme
4 teaspoons dried rubbed sage
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
4 large eggs, beaten to blend
2 cups low-salt chicken broth

Preheat oven to 350°F. Generously butter twelve 1/3-cup nonstick muffin cups. Divide cornbread cubes and white bread cubes between 2 rimmed baking sheets. Dry slightly in oven, about 5 minutes. Cool. Transfer to large bowl.

Melt butter in large skillet over medium heat. Add leeks and celery; cook until soft, stirring often, about 10 minutes. Add ham; stir 1 minute. Add all herbs, 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend. Add vegetable mixture to bread; toss. Add eggs and broth; toss. Let stand 5 minutes; toss again. Spoon about 1/2 cup stuffing mixture into each muffin cup. Press to compact. Mound about 1/2 cup remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape.

Bake muffins until golden, about 22 minutes. Cool in pan 15 minutes. Using small plastic knife, loosen muffins. Transfer to rack; cool.

DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm uncovered in microwave in 30-second intervals, or covered loosely with foil in 350°F oven, about 15 minutes.

TEST-KITCHEN TIP: To ensure that the muffins can be easily removed from the pan, butter the cups generously. To release the muffins, run a plastic knife around them, twist gently, and guide them out of the pan with the knife.

* seas notes- While I havent made this particular recipe yet, I have done this with my leftover turkey stuffing for Thanksgiving. What doesnt fit in the bird Ive made like this and it was awesome. You could even just freeze and save some for after Thanksgiving to use with other poultry dishes.

HERB ROASTED EGGPLANT WITH TOMATOES AND FETA
For a great vegetarian entrée, serve the vegetables on a bed of couscous.

Servings: Makes 6 servings

1 1 3/4-pound eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 tablespoons olive oil
2 tablespoons Sherry wine vinegar
2 tablespoons plus 2 teaspoons chopped fresh oregano
1/2 cup crumbled feta cheese

Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.

MINI POT PIES WITH BACON AND MARJORAM
Crème fraîche—a French heavy cream that's slightly sour—can be found in the dairy section of some supermarkets and at specialty foods stores.

Prep: 40 minutes; Total: 1 hour

Servings: Makes 4 servings

5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Preheat oven to 450°F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to medium high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.

Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.

Test-Kitchen Tip:
You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, then fold down the edges onto the rim. Baking time will still be about 22 minutes.

Tags: herbs, chicken, eggplant, stuffing, recipe, feta

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Its a Chicken and Cheese Chicken Tuesday

Oct 30, '07 12:17 AM
for everyone

Ok gang this is our first Chicken Tuesday in our new home so its chicken and cheese comfort foods to make us feel comfy. We have to handle it a bit different here since its hard to get around to everyone like before. My list has grown alot with new people so I cant go thru every name. Anyone who has a Chicken Tuesday blog they want to have linked on here send me a personal msg and Ill add you! Lets get this thing going good over here again, there are alot of new people!

Creamy Mac, Chicken, and Cheese
From: Fresh Every Day, by Sara Foster
2 tablespoons unsalted butter, plus more for buttering baking dish
½ pound short bite-sized pasta, such as penne, ziti, shells, bow ties, or orecchiette
2 teaspoons sea salt, plus more to taste
2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
2 cups milk
2 cups heavy cream
3 ½ cups cooked shredded chicken(from 3 ½ to 4-lb roasted chicken)
2 cups shredded sharp Cheddar cheese (about 8 ounces)
½ cup Parmesan cheese (about 1 ½ ounces)
8 ounces fresh spinach, washed, stems
removed, and drained (about 4 cups)
2 tablespoons chopped fresh marjoram leaves or 2 teaspoons dried
1 to 2 tablespoons hot sauce (Tabasco or Texas Pete)
1 teaspoon freshly ground black pepper, plus more to taste

Preheat the oven to 350°F. Lightly butter a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a boil. Add the pasta, stir, and cook until al dente. Drain in a colander and transfer the pasta to a large bowl. Drizzle with 1 tablespoon of the olive oil and toss to coat.

Melt the butter with the remaining olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until translucent. Add the garlic and cook for 1 minute longer, stirring constantly so the garlic doesn’t brown.

Stir in the milk and the cream, reduce the heat to low, and simmer, stirring occasionally, until the sauce is reduced by half and is thick enough to coat the back of a spoon, about 20 minutes (has taken me a bit longer, both times)

Remove the sauce from the heat and add the chicken, Cheddar, Parmesan, spinach, marjoram, hot sauce, 2 teaspoons salt, and 1 teaspoon pepper. Stir until the cheeses have melted and the spinach is wilted. Pour into the bowl with the pasta and toss to coat the pasta with the sauce. Taste for salt and pepper and season with more to taste.

Transfer the pasta to the prepared baking dish, scraping all the sauce out of the bowl with a rubber spatula, and bake for about 45 minutes or until the sauce is bubbling around the edges and the pasta is slightly brown on top. Let the pasta rest for about 10 minutes before serving. Serve warm. Serves 8 to 10

Chicken Cheese Chowder

4 cups chicken broth
1 1/2 cups diced potatoes
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1/3 cup margarine
1/3 cup all-purpose flour
3 cups milk
1 tablespoon soy sauce
1 pound processed cheese, cubed
2 cups chopped, cooked chicken meat

In a large stock pot combine chicken broth, potatoes, celery, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender. In a medium sauce pan melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly. Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted.
Add chicken, heat through and enjoy. Serves 5

Chicken and Veggie Mac and Cheese

2 cooked chicken breasts, in bite sized pieces
1 zucchini, in 1/2 inch pieces
20 grape tomatoes, cut in half and squeezed to get the seeds out
1 lb creste di galli pasta or elbow macaroni
6 tbsp butter
6 tbsp flour
3 1/2 cups whole milk, warm
8 oz shredded sharp cheddar
8 oz shredded havarti
pinch nutmeg
2 tsp smoky paprika
salt and pepper

Preheat oven to 400 degrees. Bring a large pot of water to a boil over high heat and salt the water liberally once it has reached boiling. While waiting for the water to boil, melt 6 tbsp butter in a medium-sized sauce pan over medium heat. When the butter has melted add 6 tbsp flour and stir. Cook, while whisking, for 30 seconds to a minute. Slowly drizzle in small amounts of milk while whisking constantly, until all the milk is incorporated and the sauce is smooth. If you add the milk too fast or don’t whisk it in enough, your sauce will be lumpy. Bring the sauce to a simmer, stirring frequently. Add the pasta to the pot of salted water and cook for about 7-8 minutes or until the pasta is al dente. Once the milk sauce (also known as a béchamel) is simmering, add the nutmeg, paprika, and 6oz cheddar and 6oz havarti. Stir until the cheese is completely melted. Taste the sauce and adjust the seasoning by adding salt and pepper as needed. Remove from the heat and wait for the pasta to finish. When the pasta is al dente, drain it, then add the cheese sauce, chicken, grape tomatoes, and zucchini. Mix until everything is thoroughly lubed up with cheese sauce. Pour into a clear baking dish and top with 2oz cheddar and 2oz havarti. Bake at 400 degrees until the top layer is bubbly and golden in spots. Garnish the mac and cheese with chives to add a little color and enjoy!

* Party tip: If you know you’ll be short for time on the day you’re serving this dish, you can prepare everything one or two days in advance. Just stop before baking, cover, and refrigerate. Then it will be ready to be baked right before you need it. ***********************************************

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Tags: chicken, cheese, recipe

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