When you host friends for dinner as often as we do you sometimes run low on inspiration. Luckily there are a host of websites, TV programs, cookbooks and magazines aimed at helping you find something to try. I believe the inspiration for this came from an copy of Food Network Magazine that I thumbed through while at my doctor’s office.
I used pork loin “roast” for this recipe. A pork tenderloin would also work however the cooking time would be less.
Place a rack in the center of the oven and preheat the oven to 375°F.
Pat the pork loin dry and then sprinkle generously with salt and pepper.
Mix the mustards, vinegar and maple syrup together and set aside.
Add the oil to a oven-safe heavy bottomed skillet and heat on high until the oil shimmers. Sear the pork on all sides until nicely browned.
Remove the pan from the heat and brush the pork with about 1/2 the glaze. Transfer the skillet to the oven and roast for 15 minutes. Brush on the remainder of the glaze, rotate the skillet 180°’s and roast another 15 minutes.
Check the temperature of your pork roast. If it hasn’t reached 145°F on an instant-read thermometer then roast in 5 minute increments until it reaches that temp. If it has reached that temp then remove the skillet from the oven and transfer the roasts to a cutting board. Allow them to rest for 10 minutes before cutting.
I thought this paired very well with Za’atar Roasted Sweet Potatoes that I served that night. The savory glaze, with a hint of sweetness matched the earthy sweetness of the side dish really nicely.
My husband wanted to make corn bread and asked what we should have with it. I suggested chicken chili and then said I knew he wouldn’t really approve. Chili for him is a tomato-based dish and chicken chili, at least in my mind and creation, is not. So I’ll compromise and put the chili in quotes. Or you can call this a creamy chicken stew if you like.
I use chicken thighs in this dish because they are very forgiving if you over shoot the recommended 175°F temperature. Since they get cooked through, and then added back as shredded chicken, we can use the extra insurance.
Creamy Chicken Chili
Prep time: 20 minutes
Total time: 1 hour
Char the outside of the poblano and Serrano peppers, either by placing over a gas burner or under the broiler in the oven, until well blackened on all sides. Place in a bowl, cover with plastic wrap and set aside for 5 minutes.
Trim excess fat from the skinned chicken thighs. Sprinkle generously with kosher slat and black pepper.
Heat 1 tablespoon of the oil in a 5 quart Dutch oven over medium high heat until just shimmering. Add thighs to the pan, placing what would be the skin side down first. Do not crowd the pan, rather work in batches (it took me 2 batches). Cook ~4 minutes on each side then transfer to plate while you brown the second batch.
Pull the Dutch oven off the heat and look at how much fat is left. Add or drain so that you have about 2 tablespoons of fat. Return to medium heat for about 30 seconds then add the onions and bell pepper. Sprinkle with a generous pinch of salt and pepper. Stir to distribute and coat with oil. Cook for about 5 minutes until the onion is translucent.
While the onions/peppers cook slip the charred skin from the poblanos and Serranos. A paper towel can help in this. Try to avoid running under water, it washes off some of the flavor along with the charred skin. Remove the seeds from the peppers. Roughly chop the Serranos to match the garlic. Cut the poblanos into 1/4″ squares.
Push the onions/peppers to the side of the pan and add the garlic, Serranos and poblanos. Cook until the garlic is fragrant, 30 seconds to a minute.
Add the chili powder and stir until it coats the vegetables. Stir in the chicken broth. Nestle the thighs into the Dutch oven, submerging them as best you can. Cover and cook over medium-low heat for 15 minutes.
Grab the largest thigh with tongs and check the temperature with an instant read thermometer. If the result is less then 175°F return the thigh to the pot, partially cover and cook another 5 minutes. Test again until the thighs are all at least 175°F.
Transfer cooked chicken to a plate. Add the beans to the pot along with the cubes of cream cheese. Stir to help the cream cheese melt. Reduce the temperature to low.
Using 2 forks pull the chicken from the bones and shred it as best you can. Return the chicken to the pot as you complete each thigh. Stir everything together and serve.
You may want to lower the temperature under the Dutch oven to medium-low before browning the second batch of thighs to avoid burning the fond in the bottom of the pan.
The leftovers, if any, could be used to make an interesting creamy chicken enchilada sort of dish.
Some weeks I know that, despite having two ovens, we will still be fighting for oven space as we approach dinner time. I turn to the slow-cooker on such occassions to prepare any number of lovely things. There are those who question using the slow-cooker without any liquid. Luckily most cuts of meat will produce a bit of liquid on their own over time. I say don’t sweat it.
Trim excess fat from the top of the pork loin, leaving about an 1/8″.
Combine herbs, salt and pepper in a small bowl. Sprinkle over all sides of the pork loin, rubbing it in to ensure adherence.
Place the pork loin in the crock pot and cover. Heat on low for 3 hours.
Check the temperature; you want it to reach 145° before removing. If it isn’t ready then check again in 15 minutes.
Transfer pork loin to a grooved cutting board and tent with foil. Allow to rest for 15-20 minutes. The internal temperature will continue to rise another 5-10°. Slice meat thinly and serve with homemade applesauce.
I traded a bit of flavor for ease of prep by not browning the outside of the pork roast. If you don’t mind dirtying a skillet you can rub it with salt and pepper then brown it over high heat in a little vegetable oil. Cool until you can comfortably handle, rub on the herbes de Provence and continue with step 3.
The general structure for this dish comes from one in Modern Mediterranean Cooking by Elen Balashova. Her recipe suggested this dish could be completed on the cook top is around an hour by just simmering the lamb shanks. Having cooked lamb shanks before I just didn’t see that happening. So I turned to the pressure cooker to speed up the process. I also added red bell pepper for some color, Serrano pepper for a bit of heat and preserved lemon for a deeper flavor. A finish with fresh lemon juice helps awaken the broth.
Lamb Stew with Orzo, Olives and Butter Beans
Prep time: 15 minutes
Total time: 90 minutes
1 Tbsp. peanut oil
2 lamb shanks (about 4 lbs. total)
1 onion, 1/4″ dice
1 red bell pepper, 1/4″ dice
2 serrano peppers, diced fine
2 cloves garlic, diced fine or pressed
8 cups water, divided
4 springs fresh oregano
2 Tbsp. tomato paste
4 oz. orzo pasta
1 14.5 oz. can butter beans (undrained)
1/2 cup pitted black olives, roughly chopped
1/2 preserved lemon, pith removed, rinsed and finely diced
juice from 1 lemon
kosher salt and black pepper
Heat oil over medium heat in the bottom of the pressure cooker. Sprinkle lamb shanks with salt and pepper then brown in the oil, 3-4 each side. Set aside the shanks and drain the fat. Return 1 tablespoon of fat to the pot.
Add the onions and peppers. Scrape to release and fond created by browning the shanks. Cook until they start to soften, about 5 minutes. Add the garlic, tomato paste and oregano, stir into the other vegetables and cook until aromatic (about 1 minutes). Add the water and bring to a simmer.
Add the shanks to the pot along with 4 cups of water. Slap on the cover, lock it in place and heat to a steady release of steam is achieved. Cook for 35-40 minutes, adjusting the heat as needed to have a low and steady steam release.
Turn off the heat, remove the pressure cooker from the burner and perform a quick release on the steam. Remove the cover and check the meat. It should be falling off the bones. If not give a little pull with tongs; if it comes off easily then your good to go. If not recover, return to pressure and cook another 5-10 minutes.
When you meat is done remove to it a dish, add the remaining water plus a tablespoon of salt and bring it to a boil. When the broth is boiling add the orzo and cook for 5 minutes.
Add the butter bean and liquid, chopped olives and preserved lemon, stir to incorporate. Cook for another 5 minutes.
While the dish finishes cooking pull the meat from the lamb bones and shredded into bite size pieces. You can return these to the pot at any point.
Add the lemon juice, stir to incorporate and taste for salt/pepper. Adjust as needed and serve.
If you don’t finish this in the first serving the orzo will likely take over. Don’t worry about it. You can add a bit of water when reheating to thin out the leftovers.
Don’t have preserved lemon, don’t worry about it. You could zest your lemon and add that at the end along with the juice to add a bit more lemony flavor. Or leave it out.
This sounds pretty fancy however it can come together in 35 minutes. You can even make this a one-pan meal if you want, though two skillets are necessary to hit less than 30 minutes.
An agrodolce is an Italian sweet and sour sauce. I’ve added a flavor boost with some anchovy paste and a bit of sriracha. Neither is really noticeable with all the vinegar and sugar. They’d be missed if they weren’t there though.
Pan Roasted Cod Agrodolce
Prep time: 15 minutes
Total time: 30-40 minutes
1 red bell pepper, cut into 1/4″ strips
1 red onion, cut int 1/4″ strips
2 Tbsp. olive oil, divided
3 Tbsp. balsamic vinegar
1 Tbsp. rice wine vinegar
2 Tbsp. dark brown sugar
1 tsp. anchovy paste
1 tsp. sriracha sauce
2 – 4 cod fillets (between 1/2″ and 1″ thick)
kosher salt and black pepper
Heat 1 tablespoon olive oil in a non-stick over medium heat. Add the peppers and onions, sprinkle with salt and pepper, toss with the oil and allow to cook for 5 minutes.
While the peppers cook combine the vinegars, sugar, anchovy and sriracha in a small bowl and stir until the sugar is dissolved.
Stir the sauce into the skillet until the onions and pepper are coated. Reduce the heat to low and allow the sauce to reduce and thicken, about 10 minutes.
When the sauce is reduce transfer it to a clean bowl and cover it with a plate (or plastic wrap) to keep warm. Wipe on the skillet as best you can and return the skillet to medium heat.
Add the remaining tablespoon of olive oil and heat until shimmering. Pat dry the cod fillets, sprinkle with salt and pepper and add to the skillet. Cook for 4 minutes on the first side, carefully flip to the uncooked side and cook for another 2-3 minutes. The fillets should be opaque all the way through. An instant read thermometer will hit 140°F when the fish is done.
To serve on your plate and place a piece of cooked cod on top. Tilt the pan and gather a spoonful of sauce, drizzle this over the fish. A bit of freshly cracked black pepper and a sprinkling from on high of sea salt will add a nice finish. I served it with a rice/quinoa I found in the grocery freezer section.
If you want to dirty an extra pan you can cook the fish in a second skillet when the sauce has reduced for 5 minutes.
I have a small squeeze tube of anchovy paste that I use in dishes such as this. I picked it up in the Italian food section of my local grocery store and keep it in the fridge along with a tube of tomato paste. The great thing about paste in a tube is it will last longer because there is little to no air in contact with the unused portion. Plus it had a “good until” date of two years into the future so I don’t have to find 17 uses for anchovy paste in one week.
I appear to be on a streak of nostalgia led cooking. I remember having a dish like this on a retreat in my late teens. Simple food, prepared well, with a lot of flavor.
Every recipes I found online for “chicken and stuffing bake” put the chicken on the bottom, added condensed soup on top of the chicken and then piled the store bought stuffing on top of that. That did not match my memory or desire so I made it up as I went. Not bad for a first pass though I missed couple of things which I’ve corrected in the recipe.
This recipe has several components so I’ve written each component in its own section with a final set of directions at the end of combining everything together.
Chicken and Stuffing Bake
Prep time: 30 minutes
Total time: 2 hours
12-16 cups bread cubes (I used a mix of sour dough and multi-grain bread)
2 carrots, finely diced
2 stalks of celery, finely diced
1 red onion, finely diced
1 Tbsp. olive oil
4 Tbsp. unsalted butter
2 tsp. fresh sage
1 tsp. dried thyme
1 tsp. dried tarragon
1 tsp. rosemary powder
1 cup vegetable broth (chicken broth is OK too)
kosher salt and black pepper
Preheat oven to 250°F. Distribute bread cubes in a single layer across 2 rimmed baking pans. Bake for 20 minutes, swapping the position of the pans halfway through.
While the bread cubes dry out heat the olive oil in a 12″ skillet over medium heat until shimmering. Add the carrots, celery and onions, sprinkle with salt and stir to coat with oil. Cook for ~10 minutes until carrots begin to soften and onions are translucent.
Add the butter, herbs, and broth. Bring to a simmer, stir so the butter is spread throughout the vegetables and taste. Add salt and pepper to your liking. Set aside.
When the bread cubes are done transfer them to the bottom of a large casserole dish. Add the veggie mixture and toss combine. Spread evenly across the bottom of the dish and set aside.
1 Tbsp. olive oil
2 shallots, finely diced
2 Tbsp. butter
8 oz. baby portobella mushrooms, sliced and roughly chopped
1/3 cup all-purpose flour
2 cups vegetable broth
1 cup milk (anything but skim)
kosher salt and black pepper
Put the mushrooms in a microwave safe bowl, cover with plastic wrap and microwave for 5 minutes on high. Drain liquid from the cooked mushrooms and set aside. Careful, that bowl will be hot.
Heat olive oil in a sauce pan over medium heat and add the shallots. Sprinkle with salt. Cook for 5 minutes until the shallots have softened and are beginning to brown.
Add the butter to the pan. When it is melted add the mushrooms and cook for another 5-10 minutes until they are browned. Sprinkle the flour over the mushrooms, stir until all the flour is moistened. Cook for about 1 minute to drive off the raw flour taste.
Add the broth to the pan and stir until combined. Add the milk and combine. Bring to a simmer and cook for 10 minutes. The sauce will be slightly thickened. Taste and add salt and pepper to your liking. Set aside.
8 boneless, skinless, chicken breasts
kosher salt and black pepper
Preheat the oven to 350°F.
Trim the chicken breasts of excess fat and cut in half across the middle of the breast.
Season the chicken all over with salt and pepper. Distribute the chicken pieces over the stuffing.
Give the sauce a stir to reincorporate any “skin” that has formed on top. Pour the sauce over the chicken pieces. Use a spatula to smear sauce over to top of the pieces.
Cover the pan with aluminum foil. Bake for 40 minutes, rotating the pan halfway through cooking.
Remove the foil and continue cooking for another 10 minutes to lightly brown the top of the chicken. Check the chicken temperature; they should reach 160°F when fully cooked.
If possible, allow the chicken to rest for 10 minutes before serving. Serve directly from the baking dish and enjoy.
My estimates for total time here assume you don’t mind having multiple pans on the stove at one time. If you’d rather do everything in a serial fashion (make the stuffing, then make the sauce, then assemble and bake) add an extra 30 minutes.
For decades I have made hard-boiled eggs the same way. Eggs in cold water, place on burner, bring to a boil, turn off burner, set timer to 20, no, 15, no, 13 minutes, cool quickly with running water, try to remove shells. Some eggs came out fine, most were a bit pock-marked where shell stuck. Often an egg was mangled badly enough that I couldn’t use it for deviled eggs. So often that I regularly cooked an extra egg.
I read/heard/saw a test of hard-boiled egg cooking methods and steam followed by an ice bath was deemed to provide the easiest removed shells. I gave it a try and I’m a convert. 9 eggs cooked; 9 eggs easily shelled.
Place the steamer basket in a large saucepan. Add water so that the bottom of the steamer basket is just above the water. Cover and place over high heat.
When the water comes to a boil carefully add the eggs and recover. Reduce the heat to medium-low; you want to maintain steam but you don’t need a vigorous boil for that. Set a timer for 13 minutes and walk away.
About a minute before the timer goes off place the ice in a large bowl and add 3 cups of cold water to create an ice bath.
When the timer goes off use a pot holder or tongs to lift the steamer basket. Slide the eggs into the ice bath. Set the timer for 15 minutes and walk away.
Crack the eggs against a hard surface and peel away the shell. Enjoy with a little sea salt or use for deviled eggs. You could even get fancy by making Beet Pickled Deviled Eggs.
I think the credit goes to America’s Test Kitchen though whether it was in a magazine, one of their TV shows or on the radio I don’t know.