Creamed Chicken And Biscuits

Creamed Chicken and Biscuits

     A true comfort food in all aspects of what makes it labeled that. A southern dish from origin, creamed chicken and biscuits is; comforting, warming, wholesome, and makes you feel at home. My mom always used to make this. Albeit she made her own biscuits and usually had a shortcut with the chicken ad sauce part, but it will always remind me of her.  I never had this anywhere else.  I think she learned to cook it from my father's family. Either way it is a true country dish and being from West Virginia, I should know at least a few good down home meals, huh? Creamed Chicken And Biscuits.

Ingredients:

• 2 chicken breasts
• 3 tbs butter
• 3 tbs flour
• 1/2 cup chicken broth
• 3/4 cup milk
• 1/2 cup cream
• 1 tbs onion powder
• 1 small clove garlic
• Salt/pepper
• Pinch of savory

     In a small pot boil the chicken until done, roughly about 15 minutes. Remove and let cool before picking apart into chunks. In a large skillet melt butter and whisk in the flour. Continue whisking for about 3 minutes until your rue has cooked out the flour flavor. Pour in the chicken broth, milk, and cream slowly while still whisking.  The mixture will start to thicken up a bit and that is what you want. Lower heat to low as not to burn the cream mixture. Stir in the onion powder, garlic, and savory. Mix back in the chicken, salt and pepper to taste, and cover and simmer until you are ready to serve.  This dish serves about 3-4 people.  You will love this dish. It will make you feel warm and remind you of home.  Isn't that exactly what comfort food is supposed to do?

Bachelor's Pork Chops And Applesauce

Pork Chop And Applesauce

     What single guy doesn't love a great pork chop? I alone have many different recipes for pork chops.  I have already posted a few on here.  Pork chops are so versatile and go with about just anything.  As a single guy you have to figure out a quick and easy way to make most of what is in your freezer and fridge.  Yes I love to cook, and yes I love to come up with elaborate meals and recipes; however there are times that I just want to come home throw a steak or pork chop on the grill and eat a great and delicious meal that takes under 30 minutes. 

     This dish is inspired by the true old American meal of pork chops and applesauce.  Who doesn't remember the episode of the Brady Bunch where Peter impersonates Bogart and continues to repeat that he is having "Pork chops and applesauce" for dinner. This dish is just that with a twist that any single guy can just throw together and make it look as if he took cooking lessons.  3 ingredients are all this dish requires; Pork chop, apple butter or sauce, crushed pineapple.  That's it, so easy you won't believe once you taste it that it only required three simple ingredients and took less than 30 minutes.  Please enjoy my Bachelor's Pork Chops And Applesauce.

Ingredients:

• 2 large bone in or boneless pork chops
• 4 oz apple sauce or apple butter
• 4 oz crushed pineapple
• Butter
• Salt/pepper

     First simply salt and pepper your pork chops.  In a sauté pan over medium high heat melt some butter and fry your pork chops on both sides until browned.  Cover with a lid and let simmer for about 10-15 minutes until chops are cooked through.  In a small sauce pan combine the apple butter and crushed pineapple and simmer on low.  Serve over your chops and enjoy!  This dish is so easy but oh so delicious that any single guy on the go can make this in a flash.  Give it a shot for even a first date.  I am sure you will impress that special someone.

Slow Cooker Asian Pork Ribs

Slow Cooker Asian Ribs

     I was walking through my local grocery store and looking for something quick and easy to make.  I came across the meat department and saw that the butcher had Country Pork Ribs on sale.  You know the ones, the cuts of pork from the rib end side of the loin with no bone. Typically they hold a lot of meat on them and are usually very affordable.  I grabbed a pack of seven and thought to myself that they would be great with a homemade Asian inspired sauce and slow cooked in my Crockpot. What could be easier?  Make the sauce the night before and right before work toss into the Crockpot the ribs and pour in the sauce, place the lid on it, and go to work.  Once I return home dinner would be ready and all I would need to do is cook some side of rice and a vegetable. The pork was extremely tender, juicy, and packed with tons of flavor.  I will definitely be making this again and adding it to my list of repeat dishes.  Give it a try: Slow Cooked Asian Pork Ribs

Ingredients:

• 7 country style cut pork ribs
• 1/2 cup soy sauce
• 1 tsp sesame oil
• 1 tbs chili paste
• 1/4 cup orange juice
• 1 tsp diced ginger
• 1 tbs oyster sauce
• 1/3 cup brown sugar
• 1 clove diced garlic
• 1 tbs rice wine

     Combine all ingredients minus the ribs in a bowl and stir together until dissolved and combined.  Place all ribs into a crock pot until packed in. Pour the liquid mixture over the ribs and turn the crock pot on low.  Allow to cook for roughly 7 hours.  You will be completely amazed out how well these ribs just fall apart. The juice is almost completely absorbed and what isn't makes a great drizzle over some nice rice. The citrus combined with the Asian flavors complement each other. The ribs are sweet, salty, and flavorful.  You will definitely make this again and again. It's so easy, just throw it all in before you go to work and when you come home it is all ready to consume. Serves 2-4.

Limoncello and Arancello

Arancello/Limoncello

 

     Italian's are known for their wine, their pasta, their cappuccino/espresso, etc. Many of our words in the English language are really from the Italian language and we forget that they are not English. Think of every pasta you know of.... Those are Italian words. Think of how popular your local coffee shop is or the famous Starbucks..... Those coffee names are Italian. See Italians are known for so many contributions to the American culture we tend to forget their origin.

     I have posted a couple times about our families wine making.  A tradition that has been handed down in my family for many years. Many people do not know that Italians are also famous for making liqueur drinks. Many after dinner drinks are so popular in Italian families that we seem to forget that not everyone knows about them. It is quite common after many courses of a meal in an Italian family that the meal is followed up with not only possibly a coffee drink but a nice shot of Italian liqueur. A good one that hits right at the bottom of your stomach. One that makes you feel relaxed, at home, and satisfied after a wonderful meal. A great liqueur that not only compliments the meal but completes it.

     Since it is summer time there are a few after dinner drinks that are perfect for the rising temperatures. The most famous of these is Limoncello. A lemon flavored liqueur chilled and sipped on. Another is its newest brother liqueur made out of oranges called Arancello.  Both of these are the perfect accompaniment to a refreshing summer meal. They're both easy to make and take very little time. The final product is so tantalizing that you won’t believe you made it all by yourself.  One of our cousins, Anita, gave us the recipe for these liqueurs. My cousin Claire and I decided to try our hands at it. So I am pleased to introduce you to our family’s recipe for Limoncello and Arancello. If you have never had these drinks, welcome to the world of Italian liqueurs and enjoy.

Ingredients:

• 8 lemons
• 8 oranges
• 2 liters grain alcohol
• 2 liters water
• 8 cups, (or 2 lbs), sugar

     First stage: Peel the skin off of your lemons and oranges. Place the peels into separate pitchers and cover with a liter each of grain alcohol. (We used Everclear. 2 bottles a piece to equal a liter roughly). Cover with plastic wrap and seal tightly for 5 days.

Claire peeling lemons

The first stage

     Second Stage: After five days take 1 liter of water and boil on the stove. Turn off the heat and mix in 4 cups of sugar until dissolved. Let cool for about an hour and then pour into the peel liqueur mixture. Recover and seal tightly for another 5 days.

Sugar water mixture

Second stage



     Third Stage: Strain your mixtures into another separate pitcher and then bottle. We chose nice little bottles with the metal and ceramic stoppers. Refrigerate immediately and enjoy! You can actually keep the original mixture with the peels covered for months if you want an even more full bodied drink. We chose a shorter period.

     Each batch makes about 2 liters a piece and we were able to fill about 4 each of the bottles we chose. We named ours too. Our Limoncello we called Loco Limoncello and our Arancello we named Arousing Arancello. These liquors will be perfect for our family reunion and summer picnic. The flavors and coolness of these two make a great after dinner sipping drink.  I am pretty sure we will all be a bit tipsy after a few of these. 

Straining

Loco Limoncello

Arousing Arancello

Salute!

Los Gatas Enchiladas

Los Gatos Enchiladas

     A dish inspired by my good friend Kurstie Strothers Hendon who is from Los Gatos, CA.  She first made these enchiladas for me a couple years ago.  Not being one well known for making Mexican cuisine, as I was not brought up on this, I fell in love with them.  Since being from California she was raised on such dishes and this was her take on a Mexican classic.  I of course made a little change here and there but the overall ingredients are what she uses.  Forgive the picture.  I tried my hardest to make it look pretty.  All that matters in the end is how good this dish tastes and boy does it. Hope you enjoy my friends: Los Gatas Enchiladas

Ingredients:

• 2 medium chicken breasts
• 1/4 cup corn
• 1/2 can black beans
• 1/2 jalapeno pepper diced
• 1/2 onion diced
• 1 garlic clove diced
• 1/2 green bell pepper diced
• Small can black olives sliced
• 1 lg can mild red enchilada sauce
• Bag Mexican mixed cheese
• Flour tortillas

     I boiled my chicken in a small pot until done.  Dice up the chicken and set aside.  In a skillet drizzled with olive oil sauté your onion bell pepper, and jalapeno until tender.  Toss in the corn, black beans, garlic, and olives.  Stir and sauté a bit.  Pour in about a third of your enchilada sauce.  Mix the chicken back in and add a handful of the cheese.  Stir and simmer for about 5 minutes until all the ingredients are incorporated.  Pour a bit of the enchilada sauce into a baking dish.  Grab a tortilla and spread some of the mixture in the center. 

     Roll up and place in your baking dish.  Continue until you have packed all your separate enchiladas side by side into the baking dish.  Pour over top the rest of your enchilada sauce and sprinkle with generous amount of your cheese.  Cover with tinfoil and bake in the oven for 20-25 minutes.  This recipe makes anywhere between 6 and 8 individual enchiladas.  Enjoy!!!

Pizza Burgers

Pizza Burger

     It's summer time and what says summer more than something cooked right outside and right on the grill?  Nothing is more summer time than a good old-fashioned hamburger. American traditional grilling constitutes a great American dish. You have the hotdog, the BBQ chicken, and of course the great Hamburger.  There are so many ways to make a good hamburger. Whether you stuff it, top it, blacken it, and pickle it, etc. the options are endless.  The smell that comes from the browning beef arising off the grill is so mouth watering that you cannot wait to eat.  You can even smell someone grilling a good burger from down the street or around the block.  Getting together with a group of friends, drink some beers, and have a cookout on the grill is one of the greatest ways to show your appreciation for friends and to show off your cooking skills in the backyard.

     I have many different types of burgers that I like to make.  I am always trying to come up with a new version of a burger. Whether it is a new toping, choice of cheese, bun version, or combination of meats, it is always fun to play around and create a brand new burger to share with friends.  One of my favorite and very easy burger types is a Pizza Burger. Nothing fancy or too difficult, this burger explodes with flavors.  Serve it on a good crusty, seeded bun and you have a wonderful afternoon meal.  Please enjoy my simple version of the Pizza Burger.

Ingredients:

• 1 lb ground beef
• 1 egg
• Spices and herbs
• 1 10oz can tomato sauce
• 1 small can tomato paste
• 1 clove garlic
• Olive oil
• 1 tbs oregano
• 1 tsp sugar
• Fresh mozzarella
• Fresh basil leaves
• Crusty buns

     First combine your ground beef with some salt and pepper and 1 egg. I like to mix in a combination of spices and herbs, (which I am not giving away today), but play around with what herbs you might like in your burger.  Sometimes just plain salt and pepper is all you need in order to taste the good beef.  I mix them together until nice and incorporated.  This makes about 4 nice size burgers.  Pat out the burger shapes and place on a waxed paper tray and place in freezer for a short period of time.

     Meanwhile in a medium skillet drizzle a bit of olive oil and sauté over low to medium heat the 1 clove of garlic diced up.  Pour in the tomato sauce and paste.  Mix until combined. Stir in the oregano and sugar. Taste to make sure it is to your liking.  Turn off and remove from the heat. 

     Now take your burgers out of the freezer and start to grill them.  Make sure you cook your burgers to your liking or until they are well done.  I actually like my burgers a bit pink in the middle but don’t take my advice as people say you should not eat ground beef unless it is well done. Anyways, right before you decide to take the burgers off the grill, place a slice of fresh mozzarella or shredded mozzarella over the top of the burger.  Cover with a lid just until the cheese begins to melt.  Grill your buns to make them nice and crusty. Top your buns with the cheesy burger. Slather on some pizza sauce, lay some slices of fresh basil down on top, top with the other side of the bun, and serve. Delicious!  Serves 4.

Mardi Gras Pasta!

Mardi Gras Pasta

      Inspired by the actual "Mardi Gras Pasta", from Johnny White's right smack dab in the middle of Bourbon Street, New Orleans.  This dish was one of my first meals on my first trip to the jazzy city of NOLA.  I loved it so much, as did my siblings and cousins that we had to track down the recipe or come to something close.  We had found a spice store near to the open market. Upon entering we discovered they offered a huge selection of different spices for Cajun/Creole cuisines.  Right there, right in front of us, was this perfect little bottle of seafood pasta seasoning.  We opened it and the aroma from inside was just like that dish we had up on that balcony of Johnny White’s.  We purchased a couple bottles and obtained the web address of the company.  Since then, we have been ordering it online a couple times a year if we run out.  The recipe is so simple and packs a punch of flavor.  Spicy, but mild, creamy but bold; Mardi Gras Pasta.

Ingredients:

• 1/2 lb shrimp or crayfish
• 1/2 stick butter
• 1 small clove garlic
• 1 cup cream
• 1/2 can diced tomatoes
• 5 tbs of Seafood Seasoning
• 1 tsp lemon juice
• Pasta of choice

     Prepare pasta as usual.  I chose homemade noodles for t his.  The original dish was served with penne.  In a large skillet melt the butter and sauté the shrimp until starting to turn pink.  Toss in the garlic and sauté.  Pour in the cream, the tomatoes, seasoning, and lemon juice.  Bring to a simmer and cover and cook for about 10-15 minutes.  Serve over the pasta and enjoy.  Every time I consume this dish it transports me back to that evening on Bourbon Street as the sun was setting and we were enjoying are night and the jazz music playing below.  You will enjoy this dish as much as we do. Serves 4.

The original dish

 

A few  of us on  Johnny White's balcony

 

Marmalade Chicken

Marmalade Chicken

     My Uncle Johnny makes a wonderful Orange Marmalade Chicken.  So I decided to try my hand at it, as usual, with a twist.  I had a bottle of Chateau Monet and some fresh orange marmalade.  So I decided to combine the two into a nice glaze slowly cooked on the stovetop.  As for the actual chicken, all I did was coat it in flour, then in egg, then in a flour/cornflake crumb mixture and fried it until brown on both sides then baked it in the oven.  Half way through the baking process you brush on your perfectly sweet but mild with a kick glaze until it caramelizes the succulent chicken. This was amazing.  It was just like I had hoped it would turn out.  The crispiness from the fried chicken was maintained even with the juicy caramelized sweetness of the glaze spread on top.  It was delicious.  Hope you enjoy my Marmalade Chicken.

Ingredients for glaze:

• 1/3 cup Chateau Monet 
• 4 large heaping tbs of Orange Marmalade
• 1 clove garlic
• 1/2 tsp balsamic vinegar

     First, I coated my chicken in some flour, and then dipped it in egg, then in a flour/ cornflake crumb combination.  Fried in a little bit of oil until brown on both sides.  Placed on a baking sheet in a 350-degree oven for 25-30 minutes.  Meanwhile I took the Chateau Monet and the orange marmalade and placed it on the stove over low heat.  Bring it to a simmer, toss in the garlic and vinegar and continue to simmer for about 5 minutes until the aromas combine.  About 20 minutes into the cooking of the chicken process carefully brush some of the glaze over both sides of the chicken thoroughly.  Put back into the oven and continue cooking for the remaining amount.  Use the rest of the glaze as a dipping sauce if preferred.  Perfect marmalade chicken.  Enjoy!

Creamy Roasted Red Pepper and Spinach Pasta

Creamy Roasted Red Pepper Pasta

     It was another weekend and I was again craving a homemade pasta dish.  I didn't want to just do another marinara or something traditional or handed down through my family.  I had this great idea to do something bold.  Something with roasted peppers or something on the spicy side came to mind.  I didn't use a recipe or any suggestions from family or friends.  The flavors I used just seemed to sound good together.  The roasted peppers were just enough to give the hint that they were in there.  The herbs were not overpowering and you could tell they were mingling around.  The spinach added just that right amount of texture that you need.  I added chicken to give the dish that extra special quality. Overall the dish was superb and I think it has become a new family classic.  Please enjoy my Creamy Roasted Red Pepper and Spinach Pasta. 

Ingredients:

• 2 large chicken breasts
• 1/2 white onion diced
• 1 large clove garlic
• 1 bundle of baby spinach
• 1/2 cup chicken stock
• 2 red peppers
• 1 can crushed tomatoes
• 1/4 cup heavy cream
• 1/2 tbs oregano
• 1/2 tbs thyme
• Fresh pasta
• Salt/pepper

Start by roasting the whole red peppers under a broiler or on a grill until black on all sides.  Remove and place in a brown paper bag to steam. Remove the peppers after 5-10 minutes and peel the skins off.  Remove the inside and seeds of the peppers.  Dice up and place in a blender or food processor and pulse until creamy. 

     In a large skillet drizzle some olive oil. Cook the chicken breasts until brown on both sides.  Remove and set aside.  In same skillet sauté the onion until translucent.  Add in the garlic and cook until fragrant.  Toss in the spinach and sauté until wilted. Pour in the chicken stock, creamy roasted peppers, and crushed tomatoes.  Bring to a simmer.  Mix in the oregano and thyme.  Meanwhile dice up your chicken into bite size pieces and place back into skillet.  Stir in the cream, cover, and simmer on low for about 20 minutes.  Salt and pepper to taste.  Serve over your favorite homemade pasta.  Serves 4-5.

 

The "Estate" of Things: Diggy's Fruit Salad

 

      This post is not only about a simple fruit salad but more importantly where the recipe for this salad came from.  My amazing, loving, quirky, eccentric, imaginative, talented, overall artistic aunt created this for many family reunions.  She recently passed away this year and it has been very hard and confusing at the same time.  I had been appointed as executor of her estate.  To make a long story short, she had been sick for quite some time and finally decided to go to the hospital after many days of convincing.  She had not been seen by a doctor in over 40 years.  She was a dreamer, a loner, an island in and of herself. As in typical Aunt Candy style we spoke at least once a week over the phone or she would stop by my apartment for a chat.  A chat about the state of the world, religion, life, travel, food, sex, relationships, you name it we discussed it. Prior to her going into the hospital it had been a while that we had spoken.  The last time we did we discussed me becoming her MPOA, POA, and Executor of her estate if and when something would happen to her.  I was glad and proud to take on such responsibility for her.  See, I am the youngest of her nieces and nephews.  The youngest of 22 and she did not have any children of her own.  I had always been special to her.  She helped raise me while my parents were at work while I was young. 

      Her life was a story all in its own. From growing up in a small town in WV to traveling the world and working in the theater scene in NYC. She taught me to play, to act, to have fun. This woman was amazing. She continued to write, direct plays, act in, and perform even in her local town.  She did things right.  Her mind was full of ideas. In fact she came up with this simple but amazingly delicious fruit salad.  I share below not only the recipe but some photos of my wonderful and beloved Aunt Candy, or as I like to call her, Diggy.  (I was unable to say Aunt Candy when wee little).  I have been spending most of my weekends cleaning out her place and getting the "Estate" settled.  Lots of work and learning new things that goes into finalizing one’s life.  It's a lot harder than just passing into the afterlife.  I still have my days where I feel lost without her.  Confused to what happened and trying to determine what to do next. 

     So on to the recipe.  This fruit salad is not like any other fruit salad you have had before.  Most people just cut up their fruit, add a little yogurt or sugar water and that is it.  Not Diggy, she made hers much different.  It is amazing.  The burst of crispness from the wine, the odd combination of fruits with floral accents from the herbs is very surprising. Actually having this salad was my first experience in tasting lavender with any type of food.  Quite interesting flavor additives that you find in the American version of Herb de Provence. So here goes: Diggy's Fruit Salad

Ingredients:

• 2 bananas sliced
• A small bunch of grapes sliced
• 1 packet blueberries
• 4 kiwis sliced
• 2 pears sliced
• 2 peaches sliced
• 6-8 Clementines peeled
• 1 1/2 cup white wine
• 1/2 cup sugar
• 1 1/2 tsp Herb de Provence
• Lemon juice

     Cut up your fruit as desired into equal sized bites and place in a large serving bowl.  In a small sauce pan add your wine and sugar and bring to a slow boil until the sugar has dissolved and your alcohol has burned off.  Stir in your Herb de Provence and continue to simmer for about a couple minutes.  Pour over the fruit and add in some lemon juice.  Toss to incorporate, cover, and refrigerate to chill.  Viola! That is it.  As I said this salad is unlike any other you have tried before.  It's crisp and fresh just like spring.  Enjoy.

 

Aunt Candy and I (she's actually eating this salad in this picture)

Aunt Candy in one of her plays

Diggy