South of the Border Chicken and Dumplings

Chicken and Dumplings are a classic and wonderful comfort food, filling and hearty, especially during a chilly night.  I enjoy making this dish for my family every now and then, but this time I wanted to add a different sort of flair to the old fashioned, deviating from my normal recipe, to create an equally palate pleasing one-dish and fantastic meal.
 I made the dumplings using a mixture of corn muffin mix and flour, and added Latin American commodities  like cumin, chili powder and diced tomatoes to bring the dish together. This dish was very well received by the family and I have since created yet another Latin inspired version, with a smoother, more cream soup like texture.  Stay tuned for the recipe in the near future.  I used bone-in skinless thighs for this version, but feel free to use the protein or chicken parts of your choice.
Recipe:
2 lbs. bone-in, skinless thighs
1 medium onion, small diced, about 3/4 cup
2 cloves garlic, pressed or finely minced
1 bay leaf
4 c. chicken stock or enough to cover chicken while cooking
3 stalks celery, one halved, 2 sliced on bias
3 carrots, sliced
1 12 oz. can diced tomatoes, drained
1 box corn muffin mix
1/2 c. AP flour
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. sugar or to taste
2 tbsp.  butter
1/3 c. milk, or enough to moisten dumpling batter
1/2 c. fresh parsley, rough chopped
SPST (Salt and Pepper to Suit Taste)
olive oil for drizzling
Drizzle medium pot with olive oil over medium heat.
 Add onions, halved celery and bay leaf.
Cook for several minutes until onions are translucent and fragrant and add chicken and garlic.
SPST.
Turn heat to medium high and add stock enough to cover chicken.
Bring up to a boil and skim top of boiling liquid.
Reduce back to medium, cooking chicken until no longer pink and done throughout, about 15 minutes.
When done, remove chicken from liquid, drizzle with olive oil, cover and set aside.
Strain liquid and return to pot.
Add sliced celery and carrots.
In a small bowl, combine corn muffin mix, spices, sugar and flour.
Moisten with milk.
Stir until incorporated and batter can be dropped by tablespoonfuls into gently cooking liquid.
Cover and cook until dumplings are cooked through, about 8 minutes.
The dumplings will cook apart slightly and this will serve as the thickening agent  and add texture.
Carefully add chicken and tomatoes back to dumplings and reduce to low.
Stir in parsley and butter.
Serves 4 to 6.

Posh Pork and Beans, Gluten Free!!

Pork and beans, two staples in many cultures diets. Singularly, they display a wide variety of diversity and flavor, and together... well, you get that stuff found in those tiny cans and eat on camping trips and fish banks, lol.  At least that is what pops into my head.
Those little cans of sodium and tomato saucy laden sustenance personify a day in time when, money was tight, time to eat was short, and bellies needed fuel for the oftentimes grueling work days that started too early and ended way too late.  Nevertheless, that past is still realistically for some, the present. This protein packed meal in a can has been a mainstay since the early 1900's.
     This recipe is an homage to the trusty pork and bean era.  I created a modern day riff of those guys, bringing in a tad more pork to the beans, as opposed to the scant morsel of pork fat that represented the pork portion of it's name.  I wanted to showcase this often overlooked combination in a way packed with fresh herbs and flavor, including some fresh tomato, no sauce.
There are three types of beans in this version, as well as fresh rosemary and thyme.  The bean mixture is marinated in a simple vinaigrette of olive oil, seasoned rice vinegar and fresh lime juice.   The pork is marinated also in an Asian inspired and fiery paste, then sauteed until done and may be served as two separate dishes, or mounded together for a new taste of the old school.  This dish definitely could coral in some of those pork and bean naysayers.  Oh, by the by, vegetarians and vegans may enjoy the 3 bean salad alone, or simply substitute the pork for tofu.  Seitan may also be switched in, but with society moving more towards a cleaner, less allergy inducing and more farm to table way of living, eating chunks of wheat gluten really doesn't seem that appetizing to me.
Recipe:
THREE BEAN MARINATED SALAD
1 15 oz. can EACH kidney beans, vegetarian beans and pinto beans, rinsed and drained
1 large yellow tomato
3 sprigs fresh thyme, stems removed
1 tbsp. fresh chopped rosemary
1/4 c. extra virgin olive oil
1/4 c. seasoned rice vinegar
juice of two limes
SPST
Place beans, tomato and herbs in a medium bowl.
Whisk oil, vinegar and lime juice together until blended and pour over bean mixture.
SPST
Fold until well incorporated and coated.
Cover with plastic wrap and let marinate at room temperature for 15 minutes.
Serves 6 to 8.
Pork:
1 lb. boneless pork loin, cut into 1/4 inch cubes
2 tbsp. vegetable oil
2 tbsp. hot pepper paste
2 tbsp. seasoned rice vinegar
1 tbsp. fish sauce
Combine wet ingredients in bottom of medium bowl.
Add pork and fold into marinade.
Refrigerate for 20 minutes.
Saute over medium high heat until no longer pink and internal temperature reaches 145*F.
Serves 4.

Super Antioxidant Bagel Sandwich w/ Smoked Salmon and Avocado Cream Cheese Spread

I came up with this combination of familiar and figure friendly ingredients after a workout one day.  I was in need of something time sensitive and filling, not to mention, delicious!  The elements of this bagel are complimentary in all regards and make for a filling and satisfying treat, boasting a host of things good to and for you.  Granted, I threw in a slice of crumbled bacon for dexterity and a much welcomed compliment to the crunch and chewiness of the toasted onion bagel, but that may easily be omitted or substituted with turkey bacon or vegan substitute. 

 The spread consists simply of 4 oz. lower fat cream cheese and half of an avocado,  one 1/2 fresh squeezed lime, and 1/4 c. freshly chopped parsley.   SPST.   This spread will be enough for 4 bagels.

 The avocado of course provides a healthy dose of good fats, poly and mono unsaturated,  B vitamins,  dietary fiber, a splash of calcium, Iron, magnesium and more.  The cream cheese provides much needed calcium and vitamin D.  

 Parsley is a natural diuretic and lends even more calcium, plus it is super-rich in B vitamins, Vitamins A and C, as well as rare volatile oils , particularly myristicin which is said to reduce formation of certain tumors, and reduce the effects of certain carcinogenic substances on the body's cells, and flavonoids.   Flavonoids in parsley are antioxidant in nature, battling free radicals internally.

Citrusy lime, water rich and crunchy cucumber, green leaf lettuce,  as well as some  Omega 3 rich smoked Salmon send this all in one sandwich into a league of its own. One 3 oz. serving of smoked Salmon is enough for all 4 bagels.  Add as many slices of cucumber and green leaf lettuce as you like.

 What the hell, on your busiest day, have two of these bad boys, your body will thank you for it.

 

Layered Potato Pavee w/ Herbed Brie and Parmesan

This is a simple yet elegant dish featuring three cheeses and potatoes,  pairing well with about  ANY protein you can think of.   The potatoes are thinly sliced using a mandolin and blended with freshly sliced onion, garlic and parsley from my herb garden.
 This dish is perfect for everything from cozy dinner to Sunday brunch.  I even enjoyed squares of this mildly decadent dish at room temperature.  It really brought out the flavor profiles of the cheeses.  Substitutions for "skinnifying"can be made if desired, like fat free evaporated milk or other milk product. As is though, this recipe is not too hard on the mid-section and won't have to be added to your list of foods to be eaten semi-annually!!
Recipe:
6 c. sliced potatoes, such as russet
1 onion, thinly sliced, about 1 cup
1/2 c. fresh parsley, rough chopped
2-3 cloves, minced or pressed
2 tbsp. butter
1 tbsp. extra virgin olive oil
2 tbsp. AP flour
1 can evaporated milk, use fresh if desired
1/3 c. Herbed Brie
1/3 c. grated Parmesan
1/3 c. mozzarella
4 eggs, or egg substitute
SPST (Salt and Pepper to Suit Taste)
Olive Oil for drizzling, extra virgin
Shaved Parmesan for garnish
Preheat oven to 375*F.
Toss potatoes drizzled with olive oil with onion and parsley.  SPST
Spread evenly in a baking dish or casserole, about 1 inch thickness.
In a medium saucepot, melt butter and tbsp. olive oil over medium heat.
Once butter melts and bubbles are small and many, sprinkle in flour.
Whisk or stir vigorously, combining and cooking for about 1 minute.
Remove from heat and whisk in milk.
Return to heat and cook until thickened, about 5 minutes.
Reduce heat to medium low.  Add garlic.
Stir in cheeses until melted.
Temper in eggs, by adding about 1 tsp. of cheese sauce at a time to eggs in separate bowl, until it is increased to about 1 cup.
Whisk in eggs and remove from heat after about 1 minute.

Pour cheese sauce over potatoes and shake the dish to work the sauce down and around the potatoes.

Cover tightly with foil and bake until set, about 35 minutes.
Check doneness by inserting a knife in center, it should come out clean.
Remove foil and cook until golden, about 15 minutes.
Let stand before cutting into serving squares and garnish with shaved Parmesan.
Serves 12-15

Deep Dish Breakfast Casserole w/ Homemade Sausage and Sweet Peppers

These chilly winter months are a great time to procure homemade sausage from friends and local family farms. I was fortunate enough to do just that, and found the flavor profile very pleasing and past evoking.   My family made homemade sausage for many moons as I was growing up.  The aromas and absolute deliciousness resonates through my mind to this day.  I remember those fateful mornings, beginning around dawn with a blazing fire beneath the scalding tub, positioned perpendicular  to the expansive pen in which our livestock gorged and frolicked for months past.
  The men were responsible for the slaughter, cleaning and  breaking down of the animals, with the younger ones allowed to pitch  in on the sloughing off the hair and outer skin, after the protein had been submerged in the 'hot tub'.  We used this gadget that looked similar to a bell that would sit on your primary school teacher's desk, yet not as deep a bell, nor long a handle.  The women were responsible for grinding sausage and packaging .  The results were frozen to be enjoyed during the long winter months to come.  The hams and side meat was  hung in our custom hand-built cement smoke house to begin it's curing process and enjoyed weeks to months later.  Nothing was wasted however, the head would be smoked and cured , for the jowl.   The feet and ears were utilized as well.
 My favorite part of the evening was the actual sampling of the finished product.  My mother or one of my older sisters would bake a fresh batch of biscuits, brew fresh coffee, then fry wholesome and delicious cakes of the freshest and most delicious sausage, some hot, some mild.  A fried egg embellished the top of this unctuous labor of love and teamwork, a memory for which there is no substitute.  All the day's toils were well worth it, savoring each and every bite of an event which was indeed a whole year or two in the making.
My place in the kitchen had yet to come during those days of old.  I was only around 12 and under for those years that we kept our huge working garden and hogs.
This recipe is filled with the same type memories, only the labor was not that of our own.  The sweet peppers and cheddar cheese, prove complimentary to the savory and sage flecked country gold that is well seasoned and prepared homemade sausage.  This recipe produces 2 to 3 healthy serving portions that is completed simply with some fresh fruit.  Whole wheat sliced bread makes up the crusty and flavor filled bottom, providing a comfort from all four food groups in one amazing forkful!
Recipe:
1/2 lb. homemade sausage, hot or mild
1/4 c. diced sweet peppers
2 tbsp. diced onion
1 tbsp. fresh parsley, rough chopped
2 slices whole wheat bread
4 eggs, slightly beaten
1/4 c. milk
1/4 tsp. ground sage
1/4 to 1/2 c. shredded sharp cheddar cheese
dash of Sriracha, optional
SPST
Preheat oven  to 350*F.
Brown sausage over medium high heat, crumbling with a potato masher, drain.
Remove from heat and stir in peppers, onions, and parsley.
In a small bowl, beat eggs, milk, sage and Sriracha together.  SPST.
Butter 500 ml ramekin bottom and sides.
Cut slices of bread in half and press around lower sides and bottom.
Sprinkle with half of cheese.
Add sausage mixture.
Pour egg mixture atop.
Add remaining cheese.
Place in oven on baking sheet and bake until center is set, about 25 minutes.
The top may brown before middle is set, tent with foil.
Serves 2 to 3.

                I would like to give  posthumous  Happy Birthday shout-outs to my big brother Doug, whose birthday was yesterday the 25th and also to my dad Big Doug whose birthday is tomorrow the 27th..  You are both sorely missed and loved...

Triple Chocolate Brownie Stack

Brownies are a crowd favorite, dense and rich,  chocolaty and moist, just fantastic.  I figured why not stack them and create a dish worthy of a dessert centerpiece at any holiday or other occasion.
Frosted brownies are a real treat, especially when laced with a tangy cream cheese.
This version presents brownies in a whole new light, almost upscale compared to just squares on a plate.  For this recipe I used chocolate chips, cocoa powder and chocolate syrup, also a particular blend of both cake and AP flour for textural variance.  The brownie cake turned out wonderful so be sure to make it when it can be shared liberally, lest you may want to eat it all by yourself!
Recipe:
Dry ingredients:
2 c. AP flour, sifted
1 1/2 c. cake flour, sifted
1/2 c. good quality cocoa powder
2 tsp. baking powder
1 tsp. kosher salt
Wet ingredients:
1 2/3 c. sugar
1/2 c. or 1 stick butter, softened
1/2 c. vegetable oil
5 eggs, 3 yolks 2 whole
1 c. unsweetened coconut milk
1 tsp. good quality vanilla extract
1 c. genuine chocolate syrup

Preheat oven to 325*F.
Grease and flour three 8 inch cake pans.
Combine flours and other dry ingredients and stir well.
Using a stand mixer at medium speed, cream sugar, butter and oil.
Add eggs, ,one yolk at a time, until incorporated.
Blend in chocolate syrup and vanilla.
Alternate blending portions of flour and coconut milk , ending with flour.
Make sure to scrape the bowl sides down throughout to catch any pockets of flour or ingredients.
Distribute evenly among the three pans.
Bake until toothpick inserted comes out clean, about 25 minutes.  Set aside to cool.
Meanwhile prepare the frosting:
1 1/2  lb. powdered sugar
8 oz. cream cheese, at room tempertature
6 oz. semisweet chocolate chips w/ 2 tbsp. coconut milk, softened in microwave or by double boiler.
1/2 tsp. good quality vanilla
pinch kosher salt
Combine ingredients under medium speed until desired consistency is reached.
Place in refrigerator for 10 minutes to stabilize frosting until ready to use.
Once brownies have cooled, cut each round in half crosswise, creating 6 layers.
On desired dish, add a bit of frosting to stabilize structure and begin to add each layer, frosting and layering etc.
Once 6 layers are in place, frost sides, then top.
Serves 16.

Festive Turkey Meatloaf Wreath with Parmesan

I found this recipe to be a delicious and fun one, especially with the implement of a silicon bundt cake pan.
I accomplished several things. First, distribution of the meatloaf is so that cooking time is reduced, even though  I used a three pound package of ground turkey. Next,  with this form, there is more surface area for the wonderful glaze to present itself with just about every bite.  Additionally, this makes for ease of slicing later and perfect for sandwich or serving portions.   Most importantly, my youngest daughter Bronwyn LOVED it! The super plus of this main course,  which I realized while cooling, is the space in the center is a suitable well for roasted or mashed potatoes, vegetables or fresh herbs for presentation.  You may also embellish the serving plate with roasted sides of a round, oblong or oval nature, creating a very colorful and festive meatloaf indeed!! Happy Holidays!
Recipe:
3 lb. ground turkey ( you may substitute another protein)
1 large green pepper, chopped about 1 cup
1 large onion, chopped, about 1 1/2 cup
4 cloves garlic, pressed or finely minced
1 tbsp. hot pepper paste
2 soft chicken cubes, optional
1/2 c. good quality ketchup
1/2 c. restaurant style salsa
1/4 c. Worcestershire sauce
1 tbsp. fish sauce, optional
1 1/2 c. whole wheat bread crumbs
2/3 c. good quality grated Parmesan cheese
2 eggs, slightly beaten
SPST
olive oil for drizzling
Preheat oven to 375*F.
 In a microwavable bowl, combine green pepper, onions , garlic, hot pepper paste and bouillon cubes.
Drizzle with olive oil and toss.
Microwave for 5 minutes or until veggies are softened and aromatic.
Set aside to cool, DO NOT drain.
When cooled enough to handle, combine with ground turkey and rest of ingredients.
SPST.
Fold until all is evenly distributed.  (A good indicator is when you see the veggies speckled evenly throughout, the flavors are too!!)
Spray or grease the bundt pan and spread meatloaf mixture evenly.
Place on baking sheet and bake until internal temperature reaches 165 degrees, about 30 minutes.
Midway through cooking, carefully pour off accumulated juices and fats.  This will be done a total of two times during the cooking process.
RESERVE some of the juices (skimmed of excess fat and strained) for the glaze.
Remove meatloaf from oven and carefully invert onto another flat baking surface.
Place back in oven and continue to cook for about 5 minutes, while you prepare the glaze.
Glaze: Optional
1/2  to 1 c. meatloaf juices
2 tbsp. brown sugar
2 tbsp. ketchup
1 tbsp. hot pepper paste
Bring items up to a boil in a small saucepan.
Continue rolling boil for several minutes until slightly thickened.
Remove from heat and paint onto meatloaf, baking several minutes more.
Turn on broiler and paint meatloaf again, letting go until meatloaf surface starts to caramelize.
Let stand before slicing.
Embellish as desired.*
*I used fresh parsley from my herb garden for sake of time constraints.  I can't wait to play around with filling it with side dishes!!