Greek Chicken - Ready in Minutes!

***Oh my...This dish is enough to make your heart flutter.  The colors...the presentation...the fact that it's super easy!  Dinner doesn't get much better than this.  The flavors of the feta cheese and kalamata olives will take you straight to Greece, and you'll be sad when you take that last bite...I promise!

This recipe is so fantastic, that I've made it twice already!  The mint adds a wonderful freshness that really sends the flavors over-the-top.  A simple salad of tomato, feta, olives, mint and olive oil are mixed together first, and then that is allowed to marinate and get happy while the chicken cooks.  A quick saute of the chicken, and you're almost done.  Just add the salad over the top, and dinner is served!

I can always count on Martha Stewart's online recipe collection when I need a fast and easy weeknight dinner option.  She really hit a homerun here...You'll LOVE this dish!

Bon Appetit!***

Greek Chicken Cutlets
Source: http://www.marthastewart.com/recipe/greek-chicken-cutlets

Ingredients:

Serves 4

1 pint cherry or grape tomatoes, halved

1/3 cup pitted Kalamata olives

4 ounces feta cheese, coarsely crumbled (1 cup)

1/2 cup fresh mint leaves

2 to 3 tablespoons olive oil

Coarse salt and ground pepper

1 1/2 pounds thin chicken cutlets (about 8)

Directions:

1.In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.

2.Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.

Pizza w/Mushrooms, Butternut Squash, Caramelized Onions, Wilted Spinach and Feta

***The other night, we were craving pizza...not delivery, but homemade. I LOVE Frank Stitt's recipe for Basic Pizza Dough. I've made it over and over again, and it has never failed to impress. It comes together fast, rises for only 30 - 45 minutes, and then bakes up into the perfect crusty goodness...with an amazing texture! You can find the recipe HERE.

I didn't want to go to the store for any special ingredients, so I looked for a recipe that would incorporate ingredients that I already had on-hand. I hit the jackpot with Frank Stitt's recipe for "Pizza with Mushrooms, Butternut Squash, and Wilted Greens". I had never had butternut squash on a pizza, but I love trying new food combinations, so I decided to give it a go. I added a little Feta cheese to Chef Stitt's original recipe, which Brad and I both love on pizza.

I ended up really liking this pizza! No doubt, one of the reasons is because it IS so different. I also made a Barbeque Chicken Pizza that night, which we also loved. I made a few changes to the original recipe, which are highlighted in blue below.

If you're craving something different, perhaps this is the recipe for you!

Bon Appetit!***

Pizza with Wild Mushrooms, Butternut Squash, and Wilted Greens

Source: Frank Stitt's Bottega Favorita cookbook

Ingredients:

1 tablespoon olive oil

1/2 yellow onion, thickly sliced

About 1/2 cup cremini mushrooms, stemmed and quartered

2 cups spinach leaves

Kosher salt and freshly ground black pepper

One 7 oz. portion of Basic Pizza Dough (link to recipe is above)

Coarse cornmeal for sprinkling

1 tablespoon Alecia's Tomato Chutney

1/2 cup cubed Roasted Butternut Squash and Balsamico (recipe below)

3 oz. Fontina, cut into 1/2-inch cubes (I substituted with shredded mozzarella)

Pinch of red pepper flakes

1 cup cooked chicken, cut into bite-sized pieces

Directions:

Position a rack in the center of the oven and preheat the oven to 500 degrees F. If using a baking stone, preheat it for 30 minutes.

Heat 2 teaspoons of the olive oil in a large saute pan over medium heat. Add the onion and cook until golden brown and caramelized, about 10 minutes. Transfer to a plate.

Add the remaining teaspoon of olive oil to the hot pan, then add the mushrooms and saute for 5 minutes, or until the mushrooms have given up their liquid and are a rich brown. Transfer to the plate with the onions.

Throw the spinach leaves into the hot pan, sprinkle with salt and pepper, and saute until just wilted, about 30 seconds. Transfer to the plate with the onions and mushrooms.

Roll out the dough on a lightly floured surface to a 10-inch round. Transfer it to a 12-inch pizza pan, a large baking sheet, or a pizza wheel that has been sprinkled with coarse cornmeal.

Spread the tomato chutney evenly over the dough, leaving a 1-inch border all around. (I didn't have the chutney on-hand, so I simply drizzled olive oil over the dough). Top with the chicken, mushrooms, squash, and onions. Dot the top with the cubes of Fontina. Sprinkle with the red pepper.

Transfer the pan to the oven or slide the pizza onto the hot stone and bake for 8 to 12 minutes, until the crust is golden brown and the cheese is bubbly. Serve immediately.

Roasted Butternut Squash and Balsamico

Ingredients:

1 butternut squash, cut lengthwise in half, seeds and membranes removed

Kosher salt and freshly ground black pepper

2 tablespoons fruity extra virgin olive oil

1 tablespoon good-quality balsamic vinegar

Directions:

Preheat the oven to 350 degrees F.

Season the cut surfaces of the butternut squash with salt and pepper and drizzle with 1 tablespoon of the olive oil. Place cut side down on a baking sheet and bake for 45 minutes to 1 hour, or until just soft.

Remove from the oven and let cool slightly. When the squash is cool enough to handle, remove the skin, then cut the flesh into 2-inch chunks. Toss with the balsamic vinegar and the remaining 1 tablespoon olive oil and serve.

Buttermilk Baked Chicken

***As a Southern girl, I just can't resist fried chicken every once in a while. It doesn't get much better than chicken marinated in buttermilk, breaded with fresh bread crumbs, and then fried to a perfect golden brown. However...the one thing that does get better (well, at least healthier!) is when the chicken is baked...instead of fried.

This recipe is the perfect combination of both worlds. You get that delectable crunch that fried chicken has, but without all that extra grease and fat! The addition of Parmesan cheese to the bread crumbs does add a few extra calories, but it adds a great flavor to the finished dish.

I found this recipe in Martha Stewarts' Everyday Food: Great Food Fast cookbook. I can't say enough good things about this particular cookbook. It's divided by seasons, so it really makes it easy to cook according to what ingredients are in season at that time. The recipes are all really simple but certainly deliver on taste. I've probably cooked more recipes out of that book than any other on my shelf.

This recipe definitely doesn't disappoint. It tastes wonderful and is a cinch to make!***

Ingredients:
Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

Directions:
Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.

In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

Place chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.

Bake until chicken is golden brown, about 35 minutes.Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.

Easy & Delicious Chicken Pomodoro

***I recently received a free copy of "Cuisine at home" magazine in the mail. I'm not sure why or where it came from, but I was really happy to get it! I opened it up to find countless yummy-looking recipes. Many of which I will be making soon (and of course blogging about!)

I chose to make this recipe for Chicken Pomodoro first because it looked easy and the flavors sounded great and fresh. I have to say that this was such a flavorful, delicious dish! Not to mention, it makes a gorgeous presentation.

This is a meal that would be perfect for those nights when you have company coming over or if you just want a special dinner without all of the fuss that goes into something complicated. The flavors are great and make for a perfect combination - a sauce made of white wine, cream, lemon juice, tomatoes, and scallions....all atop a perfectly sauteed chicken breast...YUM! The sauce tastes much more complicated than it actually is, and it came together in a flash. Brad LOVED this dish, too. In fact, I asked him if he would change anything about it, and his reply was "I only wish there was more!"

With an answer like that, I'll say this dinner was a big success!***

Ingredients:
4 boneless skinless chicken breast halves
Flour
Salt & pepper
2 tablespoons vegetable oil or olive oil
1/4 cup vodka (I substituted this with white wine)
1/2 cup low sodium chicken broth
2 tablespoons fresh lemon juice
1/2 cup tomato, chopped and seeded
2 tablespoons heavy cream
1/3 cup scallion, minced

Directions:
1. Place chicken breasts between 2 pieces of thick plastic wrap and pound until meat is 1/4" thick.
2. Heat oil in skillet.
3. Season chicken with salt& pepper, then dust with flour.
4. Saute chicken in oil till golden then remove to a platter.
5. Pour off fat from pan.
6. Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
7. Add broth and lemon juice to pan.
8. Return chicken to pan, cook each side 1 minute then transfer to a warm platter.
9. Add tomatoes and cream to pan.
10. Heat through, then pour over the chicken.
11. Sprinkle top with scallions for garnish.

Source: Cuisine at home magazine

Melissa d'Arabian's Crispy Skinned Chicken a l'Orange

***I adore a simple chicken recipe that's different from the same old thing, but also has a delicious flavor...and is very affordable! This recipe from Melissa d'Arabian is all of those things...Extremely easy, delicious, and affordable!

If you're like me, you were an avid watcher of last season's "The Next Food Network Star." I was rooting for Melissa the entire time. She's like a breath of fresh air, and she proved to America that you don't have to be a professionally trained chef to be on national television. Instead, she's a home cook and simply loves to cook dinner for her adorable daughters and husband. If you ask me, she did a phenomenal job on the show and definitely deserved to win.

So far, I've really enjoyed watching her new show, "Ten Dollar Dinners with Melissa d'Arabian." Sure, she seemed a little bit nervous on her very first episode, but who wouldn't?? I watched her cook this recipe for Chicken a l'Orange, and I knew that I wanted to try it as soon as I could.

The ingredients list is very short...only 6 ingredients, including salt & pepper! I whipped this together in a flash, and before I knew it we were digging into one scrumptious meal. The chicken was so incredibly tender and juicy...you could have cut it with a butter knife. The glaze is amazing...the orange and honey are a heavenly combination!

I am certainly adding this one to my chicken recipe arsenal!!!***

Ingredients:
Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
1/2 cup frozen orange juice concentrate
4 tablespoons honey

Directions:
Preheat the oven to 375 degrees F.

Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.

Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.

Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

Source: Ten Dollar Dinners with Melissa d'Arabian on The Food Network

Lemony Honey Butter Glazed Chicken

***Okay, so I got a little creative in the kitchen again last night. Instead of following a recipe, I sort of looked in the pantry and went with what I had on-hand. Hey, it's a fantastic way to save money on food in this economy! And sometimes, you get a kick-butt recipe out of it.

At my last trip to the grocery store, I asked the butcher to cut one of the whole roasting chickens into 8 pieces for me. Don't hesitate to ask your butcher to do the same...it will make your job in the kitchen much, much easier! If you're like me, cutting up a chicken is not very high on my "Things I Like to Do" list.

I decided first on the chicken...Next, I moved on to my next dilemma: How in the world did I want to prepare it? As I scanned my pantry for items my eyes came across artichoke hearts, a can of San Marzano tomatoes, and....peanut butter?? Um, No, No and NO!

Was this pantry thing such a good idea after all? I looked some more....and then, I had it! Honey, Lemon and Butter...YES!

This dish folks, is what we ended up eating for dinner last night. And it was quite delicious if I do say so myself!! The fact that the chicken was bone-in meant that the chicken would be nice and juicy. The scrumptious glaze only helped increase the juicyness factor. Now, we all know that honey and butter are a combo made in heaven. The lemon juice and thyme added a wonderful flavor to the glaze as well. I think you'll enjoy this one!!!***

Ingredients:

1 whole chicken, cut into 8 pieces

4 tbsp butter

4 tbsp honey

1 tsp dried thyme

Juice from one large lemon

1-2 tbsp extra virgin olive oil

Salt & Pepper, to taste

Directions:

Preheat oven to 375 degrees.

Wash chicken pieces with cold water and pat dry with paper towels. Arrange chicken in a single layer in one 9"x13" baking dish. Lightly drizzle chicken with olive oil and season with salt & pepper.

Place the butter in a medium bowl, and place in the microwave. Heat for 25 second intervals until the butter is completely melted. Be careful...don't heat it so long that it splatters!

Add the honey, thyme and lemon juice to the butter. Stir thoroughly to complete the glaze.

With a basting brush, brush about 1/2 of the glaze onto the chicken pieces...covering completely. Place chicken into the pre-heated oven and cook for 15 minutes. Remove chicken and brush the chicken pieces again with the other half of the glaze. Place back into oven and cook for an additional 15 minutes. Remove chicken again and baste again using the juices that have accumulated in the bottom of the dish.

Continue basting the chicken at 10-15 minute intervals until the chicken is cooked through and juices run clear. The entire cooking process should take about 45 minutes to 1 hour, depending on your oven.

NOTE: Keep a close eye on the chicken while it is cooking. You may have to cover the chicken with aluminum foil about half-way through the cooking process in order to keep the skin from becoming too dark or burning.

Chicken Breasts with Mushrooms & Cream

***WARNING: If you make this dish, you may be tempted to lick the remaining sauce from the pan! The mushroom and cream sauce that smothers the chicken breasts in this recipe is so divine. I found this in Julia Child's Mastering the Art of French Cooking, Vol. I. She never fails to impress me (as you can probably tell from the numerous Julia recipes I've been blogging about lately!)

Just think...cream, mushrooms and butter...Mmm....sauces don't get much better than that, folks! It's creamy, luxurious and satisfying...all at the same time.

Furthermore, the way that the chicken breasts are prepared produces incredibly tender and moist chicken. Because I used my Le Creuset dutch oven, I did not follow Julia's suggestion of covering the chicken with a piece of buttered wax paper (gasp!). I simply covered the dutch oven with the heavy lid and popped it into the oven. The results were fantastic!

I served this chicken with asparagus...perfection! Brad and I both are looking forward to having this dish again!***

Supremes de Volaille aux Champignons

(Chicken Breasts with Mushroom and Cream)

Source: Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)

Ingredients:

4 supremes (boneless, skinless chicken breasts)

1/2 teaspoon lemon juice

1/4 teaspoon salt

Big pinch white pepper

5 tablespoons butter

1 tablespoon minced shallot or green onion

1/4 pound diced or sliced fresh mushrooms

1/8 teaspoon salt

For the sauce:

1/4 cup white or brown stock or canned beef bouillon

1/4 cup port, Madeira or dry white vermouth

1 cup whipping cream

Salt and pepper

2 tablespoons freshly minced parsley

Directions:Preheat oven to 400 degrees.

Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.

Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (Please Note: Although Julia suggests to check the chicken after only 6 minutes, I (as well as several of my readers!) feel that this amount of time is inadequate to thoroughly cook the chicken. I cooked it for closer to 30-40 minutes. Please use a meat thermometer to ensure the correct temperature before serving!)

Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).

To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

Serves 4.

Source: “Mastering the Art of French Cooking, Vol. I” by Julia Child (Knopf, 1961)

Ina Garten's Lemon Chicken with Croutons...This is Amazing!

***Every once in a while, a recipe comes along that you just can't forget. I came across this dish in Ina Gartens' Barefoot in Paris cookbook. I knew immediately that I wanted to give it a try. First of all, I LOVE the combination of chicken and lemons. There's something so delicious and comforting about a gorgeously roasted chicken infused with whole lemons. Secondly, I love bread...in fact, carbs of any kind will do...lol. The homemade croutons in this recipe were simply divine. They had the best toasted flavor, and I found myself eating them right out of the saute pan...haha.

I never would have thought to put an entire roasted chicken on a bed of freshly toasted croutons, but it works so wonderfully! The croutons are made from a French baguette...They soak up the lemony goodness from the chicken, and it makes for an amazing culinary experience!

Also, this recipe looks absolutely scrumptious when it's plated and presented on a platter. In fact, Brad said "Wow....It's like Thanksgiving!!" when I put this on the table. I can definitely see myself making this dish for dinner guests. It is sure to impress!!! But don't worry...it's much, much easier and faster to prepare than a Thanksgiving turkey...hah. You and your family will really love this meal.

Ina, thank you for such an amazing recipe!!!***

Ingredients:
1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)

Directions:

Preheat the oven to 425 degrees F.

Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Baste the chicken with the pan juices every 25 - 30 minutes while roasting.  If the chicken begins to brown too quickly toward the end of cooking, cover with aluminum foil. 

Once the chicken is done roasting, cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)

Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to
10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.

Pecan-Crusted Chicken Salad with Strawberries

***My favorite salads always include nuts (preferably pecans or walnuts), chicken, bleu cheese, balsamic dressing, and either strawberries or cranberries. I was recently flipping through the pages of the new May/June 2009 issue of Cooking with Paula Deen magazine when I stumbled across this recipe. It looked and sounded perfect to me, so I gave it a try. Brad and I both LOVED this one. It's light and delicious...perfect for the hot summer months!

The chicken has a wonderful taste, with the addition of the pecans. The tangy bleu cheese is a perfect contrast to the sweetness of the strawberries, and the dressing finishes it off flawlessly!This dish is very easy and you won't have a mountain of dishes and pans to clean up afterwards. ***

Ingredients:

3 egg whites

1 cup finely chopped pecans

1 cup panko (Japanese bread crumbs)

1 tsp. dried parsley

1 tsp. dried thyme

3/4 tsp. salt

4 boneless skinless chicken breasts, pounded to 1/4-inch thickness and cut in half crosswise

1/4 cup olive oil, divided

3 (5 oz) bags spring salad mix

Balsamic Vinaigrette Dressing

1 (3 oz) package goat cheese, crumbled (I used bleu cheese)

12 strawberries, hulled and thinly sliced

Directions:

Line a rimmed baking sheet with heavy-duty aluminum foil.

In a shallow dish, lightly beat egg whites.

In a separate shallow dish, combine pecans, bread crumbs, parsley, thyme, and salt. Dip each chicken breast in egg white. Dredge in pecan mixture, gently pressing pecan mixture onto chicken.

Preheat oven to 400 degrees.

In a large nonstick skillet, heat 2 tbsp. olive oil over medium heat. Add 4 chicken breasts, and cook for 3 to 4 minutes per side, or until golden brown. Place on prepared baking sheet. Repeat process with remaining 2 tbsp. olive oil and remaining 4 chicken breasts. Bake for 10 minutes, or until chicken is cooked through.

Let chicken stand for 10 minutes. Cut chicken into 1/2-inch thick slices.

Divide lettuce evenly between 8 serving plates. Top each with 1 sliced chicken breast. Drizzle with desired amount of dressing. Top each evenly with goat cheese and strawberries. Serve immediately.

Joel Rubuchon's "Chicken with Lemons"

***If you love lemony chicken recipes, then you will love this dish! This one comes from Joel Rubuchon himself. It's simplicity is one of the things that makes it so scrumptious. With only a few ingredients, you'll have a deliciously flavorful dinner that tastes like perfection.

I only made a few minor changes...First, I had to use parsley instead of marjoram. Second, I changed the cooking method slightly. Instead of browning the chicken pieces first on the stove over high heat, I baked it in the oven the entire time, basting with the juices. I only did this to make it a little healthier. I also topped the chicken pieces with a few slices of lemon. It was wonderful!

Bon Appetit!!!***

Chicken with Lemons
Source: "The Complete Rubuchon" by Joel Rubuchon

Ingredients:

3 medium onions, peeled and thinly sliced

1/3 cup olive oil

Salt

Pepper

1 chicken, about 3 1/2 lbs., free-range if possible, quartered

2 organic lemons, washed and thinly sliced

1 tbsp. minced fresh sweet marjoram

Directions:

Spread the onion slices in a baking dish large enough to hold the chicken and drizzle with 3 tbsp. olive oil. Season with salt and pepper.

Season the chicken pieces all over with salt and pepper and lay them in the baking dish. Scatter the lemon slices over the chicken and sprinkle with marjoram. Drizzle with the rest of the oil and refrigerate for 30 minutes.

Preheat the oven to 410 degrees F/210 degrees C.

Remove the dish from the refrigerator. Put the chicken pieces in a Dutch oven and put the baking dish in the hot oven. Brown the chicken over rather high heat for 5 minutes, turning the pieces with a wooden spoon or with tongs. Remove the dish from the oven and lay the chicken on top of the onions and lemons. Bake for 15 minutes, then turn the chicken and baste it with cooking juices. Cook 20 minutes more. Serve in the baking dish.

Joel Rubuchon's "Chicken with Mushrooms & Tarragon" - (Poulet aux champignons et a l'estragon)

***Now that the holidays are over (and the wedding cake is finished!), I finally have time to sift through the new cookbooks that I got for Christmas and try out some of the recipes. I present to you...the first one!

As I mentioned before, Joel Rubuchon is the man...he's even been proclaimed the "Chef of the Century." In his wonderful cookbook, "The Complete Rubuchon", he shares a multitude of fabulous French recipes in what some call the "Joy of Cooking" for French cuisine.

This seemed like a great recipe to start with. It's got a classically delicious flavor...not too fussy or complicated but with a complex flavor. I think you'll love this one!***

Chicken with Mushroom and Tarragon

(Poulet aux champignons et a l'estragon)

From: The Complete Rubuchon by Joel Rubuchon

Serves: 4

Preparation: 15 minutes

Cooking: 35 minutes

Ingredients:

3/4 lb. small white button mushrooms, stem ends trimmed, caps rinsed clean, and drained; quarter them if they are on the large side

2 tbsp. butter

1 free-range chicken, about 3 1/2 lb., cut into 8 pieces

Salt

Pepper

1 tbsp. olive oil

1/3 cup dry white wine

1 bouquet garni (2 sprigs fresh thyme, 1 bay leaf, and 4 stems parsley, wrapped and tied in a green leek if possible)

2 cloves garlic, peeled, degermed, and minced

5 shallots, peeled and minced

4 medium tomatoes, peeled, seeded and diced (I took a shortcut here and used a can of diced tomatoes)

2 tbsp. minced tarragon

Directions:

Put the mushrooms in a saucepan with 3 tbsp. water and 1 scant tbsp. butter. Cover, bring to a boil, and boil for 3 minutes. Remove the mushrooms and save their cooking liquid.

Season each piece of chicken with a good pinch of salt and a dash of pepper. In a Dutch Oven just large enough to hold the chicken pieces in a single layer, heat 1 tbsp. olive oil and then 1 tbsp. butter. When the butter foams, turn the heat to low and add the pieces of chicken, nestled against each other. Cook over medium heat for 5 minutes to brown, turning to color evenly. Add the wine, bouquet garni, garlic, and shallots. Scatter the diced tomatoes and sprinkle 1 tbsp. tarragon. Add the mushroom cooking juice and bring the liquid to a "shiver" just below the boiling point. Cover and simmer for 30 minutes.

At the end of cooking, add the mushrooms to the pot just long enough to warm them. Sprinkle the chicken with the rest of the tarragon and taste for salt and pepper.

Savory Low-Calorie Chicken & Amazing Taste Samples!

***A company named Amazing Taste recently sent me some wonderful samples of their seasoning product offerings. I had not used their seasonings before, so I was curious about them. I replied to their e-mail, and just a few days later I received 9 different samples! Pretty cool, huh? They even sent along some recipes to try. I happened to have almost everything for this recipe on-hand, so I thought I'd give it a try. I simply adjusted the recipe to serve 2 people. It was really good! You can see their product offerings and learn more about the company at the following site - Amazing Taste. Be sure to check them out! I used their Beef seasoning in a pot roast that I made last night...it was fabulous. I'll be sure to blog about that as well.

Amazing Taste - Thanks again for sending these great samples!

Ingredients:

4 boneless, skinless chicken breast halves

1 packet Amazing Taste Malibu Seasoning

1 cup carrots, sliced

1 cup zucchini, sliced (I didn't have this on-hand, so I substituted celery)

1/2 cup water, light beer or white wine

1 cup mushrooms, sliced (I left these out...we're not mushroom fans).

1 small onion, sliced

4 cloves garlic, chopped

Directions:

Preheat oven to 350 degrees.

Place vegetables in 2-quart baking dish and sprinkle with 1 Tbsp. of Amazing Taste Malibu Seasoning.

Coat chicken on all sides with remaining seasoning and place over vegetables.

Add liquid and bake chicken covered for 45 minutes or until chicken is done.

Serve with rice pilaf or brown rice. (I served this dish with white rice.)

Sauteed Chicken in Riesling (Poulet au Riesling)

***I know, I know...you're probably wondering why in the world I haven't been posting as much lately. I apologize...things have been kind of busy. I did accomplish something pretty cool though. I ran my first 5K this weekend! It was the Susan G. Komen Race for the Cure. I had a blast! It's such an amazing thing to see SO many people unite for one cause. There was somewhere between 13,000 - 16,000 participants!

But, don't fear...I have A LOT of posting to catch up with. I've been in the kitchen almost every night, and there are tons of photos on my camera right now...and they can't wait for their turn in the spotlight. :)

Tonight's post is yet another wonderful dish from my new favorite cookbook, Williams-Sonoma: Paris. This dish was incredibly tasty...I can't imagine chicken sauteed in a fabulous wine not being good...can you? The meat was so tender, and we were all glad there were left-overs for the next night.

You'll enjoy this one!***

Ingredients:

4 1/2 lbs. chicken pieces, preferably legs with thighs attached

Salt & freshly ground black pepper

3 tbsp. extra virgin olive-oil

6-8 shallots, about 1/2 lb. total weight, chopped (I used onion)

3 cloves garlic, chopped

1 bottle dry Riesling (I used Relax Riesling...in a blue bottle)

3 Tbsp. small pieces dried mushrooms such as chanterelle, cepe, or fairy ring (I left these out)

2 cups chicken stock

2 tbsp. coarsley chopped fresh tarragon

3/4 cup heavy cream

A few drops fresh lemon juice (optional)

2 tbsp. chopped fresh chives

1-2 tbsp. chopped fresh chervil (I used fresh parsley)

Directions:

1. Preheat the oven to 350 degrees F. Rinse the chicken pieces and pat dry with paper towels. Season with salt and pepper, then rub with the olive oil. In a large, heavy nonstick pan over medium-high heat, brown the chicken in batches, turning occasionally, 10-15 minutes per batch. Transfer to a platter.

2. Pour off all but 1 tbsp. of fat from the pan and return to medium heat. Add the shallots and garlic and saute until beginning to soften, about 5 minutes. Add the Riesling, raise the heat to high, bring to a boil, and cook until reduced by half, 10-15 minutes. Stir in the mushrooms, stock, and half of the tarragon. Pour the sauce into a roasting pan at least 4 inches deep and large enough to hold the chicken in a single layer. Arrange the chicken on the sauce.

3. Bake the chicken until opaque throughout when pierced with a knife, 35-40 minutes. Raise the heat to 400 degrees F. and continue baking until the edges of the skin are crisp, about 5 minutes longer. Transfer the chicken to a deep platter and cover loosely with aluminum foil to keep warm.

4. Spoon off any fat from the sauce. Place the pan over high heat, bring the sauce to a boil, and cook, stirring, until reduced by about half, 7-8 minutes. Stir in the cream and taste and adjust the seasoning with salt and pepper and with lemon juice, if using. Pour the sauce over the chicken and sprinkle with the chives, chervil, and remaining tarragon. Serve at once.

Source: Williams-Sonoma: Paris Cookbook

GrannyRene's Chicken & Dumplings / Steamed Cabbage

***My sweet grandmother, GrannyRene, recently came to stay with us, and we had so much fun! We got into the kitchen and cooked up a storm...Chicken & Dumplings, Steamed Cabbage, Collard Greens w/Ham...just to name a few of her specialties. Growing up, she made Chicken & Dumplings often. It has always been a favorite of mine...just the smell of it cooking brings back so many wonderful memories. I've made her Chicken & Dumplings before, but I really wanted GrannyRene to teach me how first-hand. She has several tricks that make them really special! She even wrote down all the recipes for me. I've included a scan of those too. In my opinion, you can't beat a hand-written recipe lovingly written by the cook!

There are so many ways that you can make Chicken & Dumplings (with herbs, onions, etc.), however, GrannyRene's simple recipe is packed with flavor and will always be my favorite! The flavor in this dish will surprise you, considering the short ingredient list. It's perfect on a cool fall evening, and it is the ultimate comfort food!***

Chicken & Dumplings

- GrannyRene's Original Recipe

Ingredients:

1 (2 lb.) whole, boiler chicken
1 can cream of mushroom soup (you can also use cream of chicken soup instead)

2 Qts. water

1/2 cup flour

1 (12 oz) package of frozen dumplings

Salt & Pepper to taste

Directions:

Cut chicken up into desired pieces. Wash and remove excess fat and skin.

Put chicken in a heavy pot and cook in 2 quarts of water until fully cooked and tender. Remove from broth and let cool. Remove meat from bone, tearing into bite-sized pieces.

Add cream of mushroom soup to chicken broth. Season with salt and pepper. Let broth come to a boil.

Take the dumplings and break into bite-sized pieces. Sprinkle dumplings with all-purpose flour until they are covered well (see above photo). Add dumplings to the chicken broth. Turn heat down to medium-low and cook until dumplings are done (The flour on the dumplings will help to thicken the broth). Add the bite-sized chicken pieces to make your meal complete!

Steamed Cabbage

- GrannyRene's Recipe

Ingredients:

1 medium cabbage

1/4 cup extra virgin olive oil

1 cup water

Salt & Pepper to taste

Directions:

To prepare cabbage for cooking, remove first 2-3 outer leaves of cabbage. Cut into four quarters. Remove the center stem of each quarter (see photo below). Wash and drain on paper towels.

Take outer half of each quarter of cabbage and cut into small strips (see photo below).

Place 1 cup water in a large pot and heat over medium-high heat. Put cabbage strips in pot; add olive oil and cook about 20 minutes.

Cut up the remaining cabbage and add to the pot (see below). Cook about 10 minutes longer. By cooking some of the cabbage longer than the rest, you will end up with a nice mixture of soft and crunchy cabbage.

Slashed Chicken with Herb Butter

***This is one of those recipes that every woman should have in her arsenal...a delicious, juicy, buttery, lemony roasted chicken. It's just a classic! I found this on Katie's food blog - Good Things Catered - and my stomach started growling just looking at her photo. The recipe sounded DELISH. Herb Butter...you can't go wrong with anything that has that in the title...hah. Our entire house smelled delicious while this was cooking. A Dutch Oven makes this chicken even better. I cooked it with the lid on for most of the time, but took it off for about 15 minutes at the end to make the skin a little crispier. You'll enjoy this one!***

Slashed Chicken with Herb Butter

Williams-Sonoma

Ingredients:

8 Tbsp (1 stick) unsalted butter, at room temperature

1 Tbsp chopped fresh flat-leaf parsley

1 Tbsp chopped fresh chives

1 tsp chopped fresh chervil

1 tsp chopped fresh thyme

1 tsp lemon zest

1 tsp salt, plus more, to taste

1/2 tsp freshly ground pepper, plus more, to taste

1 chicken, 3 to 4 lb.

2 bay leaves, cut in half

2 garlic cloves, sliced

Directions:

-Put a 5-quart oval Dutch oven in a cold oven and preheat the oven to 450 degrees.

-After the oven has preheated, heat the pan for 20 to 25 minutes.

-Meanwhile, in a small bowl, combine the butter, parsley, chives, chervil, thyme, lemon zest, the 1 tsp salt and the 1/2 tsp pepper and stir until well blended.
-Set the compound butter aside.

-Rinse the chicken with cold water and pat dry.

-Set the chicken, breast side up.

-Using a sharp knife, cut 3 slashes, each 4 inches long and 1/2 inch deep, in each breast.

-Cut 2 slashes, each 3 inches long and 1/2 inch deep, in each leg.

-Rub the compound butter all over the chicken, pushing the butter into the slashes.
-Place 1/2 bay leaf in 1 slash of each breast and leg.

-Push the garlic slices into all the slashes.

-Be sure to push the bay leaves and garlic securely into the slashes.

-Season the chicken with salt and pepper.

-Carefully place the chicken, breast side up, in the hot pan.

-Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170 degrees, 50 to 60 minutes.

-Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 15 to 25 minutes.

-Carve the chicken and arrange on a warmed platter.

Source: Katie's Blog: Good Things Catered ...recipe originally from Williams-Sonoma

Almond-Apricot Chicken with Mint Pesto

***Have you ever been so wrapped up in a recipe and cooking it so fast that you leave something out? That's exactly what happened to me the other night...hah. We had just sat down to eat and after a few bites of this almond-apricot chicken, I was thinking "This is SO good, but isn't it missing something??" That's when I realized...the MINT PESTO! Somehow, I had completely forgotten to make it. Oh well...that just gives me an excuse to make it again...and I certainly will. This is another combination (almonds + apricots + chicken) that I likely would have never thought to make if not for my good ol' friend Martha Stewart. It was even tasty without the pesto! This season I've realized more than ever how wonderful fruits can be incorporated into savory dishes...so don't limit yourself to only using fruits in desserts! They certainly work well in main courses too.***

Almond-Apricot Chicken

Ingredients:
4 boneless, skinless chicken breasts, (6 ounces each)
1/2 cup sliced almonds
2 ounces goat cheese
4 dried apricots, cut into 1/4-inch pieces (3 tablespoons)
Salt and fresh ground pepper
1/3 cup breadcrumbs
1 large egg, lightly beaten
1 tablespoon olive oil
Mint Pesto (recipe below)

Directions:
Preheat oven to 375 degrees. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.

In a small bowl, combine 1/4 cup almonds with the goat cheese and apricots. Stuff each breast with 1/4 of the mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

On a plate, combine breadcrumbs and remaining 1/4 cup almonds. Dip each breast into egg, then dredge in breadcrumb mixture.

Heat oil in a large nonstick skillet over medium heat. Cook chicken until golden, 3 to 4 minutes on each side. Transfer to oven; bake until cooked through, about 15 minutes. Serve hot with pesto on the side.

Mint Pesto

Ingredients:
3 cups lightly packed fresh mint
1/4 cup sliced almonds
1/2 cup extra-virgin olive oil
Salt

Directions:
In a food processor, combine mint and almonds; process until finely chopped.

With motor running, gradually pour oil through the feed tube. Season with salt. Keep at room temperature until ready to serve.

Source: Great Food Fast by Martha Stewart Living

Zucchini and Chicken Salad

***Brad and I love salads...especially this time of year. The following recipe is for a salad that easily makes my "top 5 salads...ever!" list. This one is seriously tasty. The light, lemony dressing makes all the flavors pop. On first seeing this recipe, you might be thinking that it's a strange mix of ingredients. I never in a million years would have thought to combine zucchini, chicken, pecans, and mint...but it definitely works. It's the perfect summer salad, combining fresh veggies of the season with a light, yummy taste.


This is yet another recipe from my new favorite cookbook by Martha Stewart: Everyday Food: Great Food Fast. If you haven't gotten this cookbook yet, I highly recommend it!***


Ingredients:
1/4 cup plus 1 tablespoon olive oil
1/4 cup fresh lemon juice
Coarse salt and ground pepper
1 1/4 pounds zucchini, thinly sliced
1 pound boneless, skinless chicken breasts
1 bunch (about 8 ounces) spinach, chopped
1/2 red onion, thinly sliced
3/4 cup chopped pecans
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mint

Directions:
In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side.

Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.


Helpful Hint:
This recipe can also be made using leftover or store-bought roasted chicken.