Archive for February, 2010
Chipotle Chicken Pot Pie
Feb 26th
Recipe: Chipotle Chicken Pot Pie
Ingredients
Chipotle Chicken Pot Pie
Chipotle Chicken Pot Pie
- 3 split chicken breasts – bone in – skin on
- 5 slices thick bacon strips
- 2 cups cheddar cheese – shredded
- 3 tbs. olive oil
- salt and pepper – to taste
- 3 tbs. smoked paprika
- 3 tbs. ancho chili pepper
- 1/4 cup chipotle in adobo sauce – minced
- 2 1/2 cups chicken broth
- 1 chicken bouillon cube
- 6 tbs. unsalted butter
- 3/8 cup flour – half of 3/4 cup
- 1/8 cup heavy cream
- 1 cup yellow onion – chopped
- 1 cup medium diced carrots – blanched for 2 minutes
- 5 oz. frozen peas
- 5 oz. frozen corn
- 1/2 cup minced parsley
- 1/2 cup minced cilantro
For the pastry
- 1.5 cups all-purpose flour
- 3/4 tsp. salt
- 1/2 tsp. baking powder
- 1/4 cup vegetable shortening
- 1/8 cup cold unsalted butter, diced
- 1/4-1/2 cup ice water
- 1 egg beaten with 1 tbs. water, for egg wash
- 5 tbs. thyme
- 5 tbs. toasted sesame seeds (or gomasio)
- 4 tbs. red pepper flakes
- 2 tbs. flaked sea salt
- 2 tbs. cracked red pepper
- 3 tbs. smoked paprika
Instructions
- Preheat the overn to 350 degrees F.
- Place the chicken breasts on a baking dish and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 2-3 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven add the bacon and cook until the fat is rendered and the bacon is stiff. Remove the bacon from the pan, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
- Add the flour and cook over low heat, stirring constantly, for two minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 1 tsp. salt, 1/4 tsp. pepper, and heavy cream. Add the cubed chicken, carrots, peas, corn, parsley, chipotle, cheddar cheese, ancho chili pepper, smoked paprika, crumbled bacon and cilantro. Mix well.
- For the pastry, mix the flour, smoked paprika, salt, thyme, sesame seeds, red pepper flakes, salt, pepper, and baking powder in a large bowl. Add the shortening and butter and cut with two knives until the butter and shortening were pea size. Mix the ice water slowly until the dough starts to stick together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F. Divide the dough in half and roll each piece to a 12-inch circle. Place one of the dough halves on the bottom of a pie tin. Add the chicken filling on top of the dough. Brush the outside edges of the dough with the egg wash, then place the other rolled-out dough on top. Pinch the corners of the dough to seal the pie. Brush the corner with the egg wash and brush the top of the pie with the egg wash. Make 5-6 slits in the top of the pie.
- Place the pie in the oven and bake for 60 minutes.
Cooking time (duration): 90
Number of servings (yield): 4
Meal type: dinner
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Hearty Chicken Soup
Feb 24th
Recipe: Hearty Chicken Soup
Ingredients
Hearty Chicken Soup
Hearty Chicken Soup
- 2 onions – chopped
- 6 cloves garlic – minced
- 6 cloves garlic – thinly sliced
- 6 really small cloves garlic – peeled whole
- 4 carrots – diced
- 4 celery stalks – diced
- 1 potato – cut to 1/3″ cubes
- 2 zucchini – cut into 1/3″ cubes
- 5-7 cups chicken broth
- 3-4 tbs. smoked paprika
- 1 ancho chili
- 6-8 sprigs thyme or 4-5 tbs. dried thyme
- 1 whole chicken roaster – shredded
- 1 stick butter
Instructions
- Place stock pan over medium heat and add 2 tbs. olive oil and stick of butter. When the butter has melted add the onion, carrot, celery, 6 small whole garlic cloves and potato. Cook for 5 minutes until the onion is translucent.
- Add thyme, smoked paprika, sliced garlic and pepper. Cook for 2 minutes. Add minced garlic and chicken. Cook for 2-3 minutes until the garlic smells irresistable. Add chicken broth, bring to a boil and reduce to a simmer.
- Cut open the ancho chili pepper and place face down on a pan over medium / medium high heat. Cook on each side for 1-2 minutes. Place ancho chili in a blender with 1 cup broth from stock pan. Blend till smooth.
- Add ancho broth back to stock pan.
- Continue to simmer soup for up to 1 hour until soup is thick and flavorful. At about 30 minutes into simmering, add zucchini and adjust seasoning (thyme, smoked paprika, salt and pepper).
- Enjoy!
Chicken Soup with additional Ancho and Chipotle Pepper
Variations
Chipotle would be great to add to this if you like spicy soup.
Sausage would also be a great addition. Start by cooking sausage, then when sausage is rendering fat, add onion and follow recipe as is.
Cooking time (duration): 70
Number of servings (yield): 6
Meal type: dinner
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Meatloaf with Spicy Glaze
Feb 16th
Recipe: Meatloaf with Spicy Glaze
Ingredients
Meatloaf with Spicy Glaze
Meatloaf with Spicy Glaze
- 2 lbs ground beef
- 1 poblano chili
- 3 carrot – sliced
- 1 celery stalk – chopped
- 2 medium sized onions – finely chopped
- 6 cloves garlic – minced
- 3 green onions
- 6 slices bacon – finely chopped
- 2 cups mushrooms – sliced
- 3 green onions – sliced thinly
- 1/3 cup milk
- 1 cup chopped cilantro
- 1 cup fresh bread crumbs
- 4 tbs. mustard
- 1/4 cup ketchup
- 1/4 cup favorite bbq sauce
- 6 tbs. butter
- 4 tbs. olive oil
- salt – to taste
- pepper – to taste
- 1 tbs. thyme
- 5 tbs. garlic red chili sauce
- 2 tbs. smoked paprika
- 2 tbs. ancho chili powder
- 2 tbs. chipotle powder
Instructions
- Soak the breadcrumbs in milk.
- Place saute pan over medium heat with olive oil and butter. When butter has melted add 1 cup onions, 1 carrot, 1 green onion and celery. Cook for 5 minutes, until the carrot has softened. Add garlic, 1 tsp garlic red chili sauce, 1 tbs. smoked paprika, 2 tsp. ancho chili powder, 2 tsp. chipotle powder, pepper (to taste). Cook for 1-2 minutes.
- Place the food in saute pan in a large bowl. Add chopped bacon, bread crumbs, ground beef, salt, pepper and cilantro. Mix all ingredients together.
- Place half of the meat mixture into a 9x4x3 loaf pan and press down.
- In saute pan over medium heat add olive oil and butter to pan. When butter has melted add mushrooms, 1 cup onions, 2 green onions, 2 carrots, poblano pepper. Cook until the mushrooms softened. Now add 1 tbs. smoked paprika, salt, pepper and 1 tbs. thyme to mixture. Cook for 2 minutes. Take off the heat.
- Add mushroom mixture to the loaf pan. Top off the pan with the remainder of the meat mixture. Back at 350 degrees for about 1 hours, until the meat is at 155 degrees.
- Prepare the glaze. Mix 1/3 cup ketchup, 1/3 cup bbq sauce, 4 tbs. dijon mustard, 4 tbs. garlic red chili sauce, 1/4 cup brown sugar, salt and pepper.
- Take the meat out of the oven and apply the glaze to the top and sides. Place loaf pan in the oven on broil. When the glaze begins to bubble take the loaf pan out of the oven
- Let sit for 10-15 minutes.
Cooking time (duration): 90 minutes
Number of servings (yield): 4
Meal type: dinner
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Super Silky Broccoli Soup
Feb 12th
Recipe: Super Silky Broccoli Soup
Ingredients
super silky broccoli soup
super silky broccoli soup
- 1/2 onion – chopped
- 5-7 cloves garlic – minced
- 5 cups broccoli – chopped
- 1 potato – peeled and chopped into 1 inch pieces
- 1/2 stick butter
- 2 tbs olive oil
- 6 cups chicken stock
- salt and pepper – to taste
- 2 tbs smoked paprika
- 1-2 tbs tamari or soy sauce
Instructions
- Place olive oil and butter in a large stock pot over medium heat. Add onions and cook for 5 minutes.
- Add paprika and pepper. Cook for 2 minutes.
- Add garlic and cook for 1 minute.
- Add potato and broccoli. Cook for 2 minutes.
- Add chicken stock. Bring to a boil, lower heat, cover and simmer for 20 minutes.
- Potato should be soft now and we’re ready to blend. Let soup cool for 10 minutes.
- Now add soup in batches to a blender and carefully puree (I like to cover the top of the blender with a dish cloth – in case any hot soup explodes out). When blending reserve some of the liquid so that you can control the thickness of the soup.
- After you have blended the soup, force it through a fine strainer (this way you ensure that you’re getting a smooth soup). If the strainer has bigger pieces in it – then place that back in the blender and smooth it out. Add more of the reserved liquid if necessary.
- When all the soup is blended, add it back to the stock pan and season with salt, pepper and a little bit of tamari (if you’re a tamari – or soy sauce – fan).
Variations
Adding jalapeno or cayenne would be great if you like spicy.
You can also add heavy cream (3/4 cups) and whisk it into soup if you like that sort of thing.
Cooking time (duration): 40
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: dinner
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Stuffed baked potato soup
Feb 11th
Recipe: Stuffed baked potato soup
Ingredients
Stuffed baked potato soup
Stuffed baked potato soup
- 2 cups Potato – chopped
- 1 cup Onion – chopped
- 1 tomato – chopped
- 4 green onions – sliced thin
- 4 bacon strips – cooked and crumbled
- 1/2 cup cheddar cheese – grated
- 3 tbs. Dill weed
- 2 tbs. Coriander
- 1 tbs. Smoked Paprika
- Salt and pepper – to taste
- 1/2 stick Butter
- 3 cups Chicken broth
- 2 tbs Olive oil
Instructions
- Place stock pot over medium heat. Add olive oil and butter, when butter has melted add onion. Cook for 5 minutes.
- Add dill weed, coriander, paprika and pepper. Cook for 2 minutes.
- Add potato. Cook for 3 minutes.
- Add salt and broth. Bring to boil and reduce to simmer. Simmer for about 20 minutes or until the potato is soft.
- Take soup off the heat and place in blender, reserve half of the liquid. Let cool for about 10 minutes.
- Now very carefully blend the soup (I place a dish towel over the top of the blender in case some of the soup explodes out of the blender. Make sure to hold the blender top on and periodically turn the blender off, take the top off and let the steam escape). Add liquid as you go to get the consistency that you want.
- Now place the soup in the serving bowls. Top with cheese, tomato, green onion, bacon, salt and pepper.
Variations
Add chipotle or cayenne to add a little spicy to this dish.
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Steak tartare
Feb 9th
Recipe: Steak tartare
Ingredients
steak tartare
steak tartare
- 1 lb steak, twice through grinder, with good fat attached, only highest quality
- mustard
- capers
- tabasco
- Shallots
- Worshteshire
- Egg yolks
- Pepper
- Salt
Instructions
- Mix the ground steak, mutard, tabasco, shallots, egg yolks, pepper, salt, capers worsteshire.
- As far as proportions go – this is truly up the chef. You’ll have to make it and taste as you go.
- Indent the middle of the steak and add one egg yolk.
- Now we’ll place flavors on 4 sides of the plate. A dollup of mustard on one side, capers on the other side, tabasco on the 3rd side, and worsteshire on the 4th side.
- I’ve only had steak tartare in Spain. You have to be very careful about the quality of steak that you have. It should be the freshest and cleanest meat when you make this. Do not make this with ground hamburger meat. That’s a health risk.
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Carrot and zucchini soup
Feb 9th
Recipe: Carrot and zucchini soup
Ingredients
Carrot and zucchini soup
Carrot and zucchini soup
- 1.5 cups carrot – chopped
- 1.5 cups zucchini – chopped
- 1-2 tomatoes – chopped
- 1 1/2 cup brown onion – chopped
- 3 tbs. garlic – minced
- 4 tsp. curry powder
- 5 tsp. dried corriander
- 1 tbs. ginger – chopped
- 1/2 stick butter
- 2 tbs. olive oil
- 3 cups chicken broth
- salt and pepper – to taste
Instructions
- Heat skillet over medium heat. Add olive oil and butter. When butter melts add chopped onion for 4 minutes – until onions start to soften.
- Add curry and corriander. Cook for 2 more minutes – stirring constantly.
- Add garlic, ginger, salt and pepper – cook for 2 minutes (or until the smell is delicious).
- Add carrot, tomato and zucchini. Cook for 4 minutes.
- Add chicken broth and bring to a boil, reduce to simmer for 20 minutes.
- When the carrots have softened – take the soup off the heat. Let soup cool for 5-10 minutes.
- Puree the soup. Keep most of the liquid out of the puree. Once the soup is a smooth texture, add liquid to gain the consistency that you want.
- Serve
Quick Notes
Delicious soup. I made this for my daughter and she loved it.
Variations
Adding chopped chicken to this soup along with fresh tomato, cheese and green onion would be delicious.
Cooking time (duration): 35
Diet type: Vegetarian
Diet (other): Gluten free
Number of servings (yield): 4
Meal type: lunch
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