Hot days, Cold Chicken

Finally I have come around to realize that is crazy to run the oven or stove top indoors when temperatures rise above 85 and the humidity is so thick you can barely lift your arm. Grill it or go out instantly become the only options.

A classic grilled chicken breast never goes out of style.

A fresh grilled corn, tomato, feta and parsley salad along side always makes a nice accessory.

dinner

The nice thing about a meal like this, the chicken can be eaten hot, warm or even cold.

TIP:

If you already are grilling the chicken – make the effort to grill the corn too. Just shuck it and throw it on. Nothing fancy – keep an eye and turn when it’s charred a bit.

Typically I usually take the time to peel back the green leaves, carefully remove the silk, smooth back the green leaves and soak the corn in water for at least 20 minutes, then throw them on the hot grill to steam in their water-soaked jackets. This method is good too but requires more prep and doesn’t allow for the actually charring of the corn.

Pick your corn grilling method according to your time and patience!

Hot Days, Hot Chicken…

…because a hot day in July always seems like the perfect day to roast a chicken in the oven right?

Not really the best idea, but I had a craving! And a hankering for some sage which I grow in a pot in my back yard.

fresh sage from the garden

Ever since I started growing sage I am always looking for ways to incorporate it into lighter, summer-like food. But this day I just needed a really good roasted chicken.

I kept it simple adding only a high quality lemon pepper blend, additional fresh ground black pepper and sea salt. Half a stick of butter always make things juicy and tasty too.

sage-spices and butter

Fresh chopped sage, lemon-pepper blend, sea salt and ground black pepper

I used classic technique and massaged the butter and spices all over and under the skin. Roast at 425 degrees until your meat registers 160 degrees in the thigh and juices run clear. Some people bother to tuck and tie their bird but I didn’t bother this time – just a little bit of foil on the wing tips and drum tips to keep them from burning too much.

perfectly crispy skin!

perfectly crispy skin!

Bon Appétit!

 

 

 

“Chick-N-Sketti”

So far this summer in New England it seems to be nice on Saturdays and rainy on Sundays. And since my day off is Saturday I am not complaining.

But rainy Sundays call for casseroles and slow-cookers and things that warm you up on a day not fit for man or beast!

This casserole is adapted from a recipe by the red-headed lady who lives on a cattle ranch and cooks on TV. You know the one, she considers herself a “pioneer.”

Behold my version of “chicken and spaghetti” ( get it “chick-n-sketti) casserole!

This dish is great as a make ahead for a pot-luck, freezes beautifully and leftovers can be portioned out for lunches!

The Recipe

1.25-1.5 lbs boneless skinless chicken thighs

12 cups water (or enough water to cover and freely boil the chicken/pasta in your pot)

1 low sodium chicken bouillon cube

couple dashes of poultry seasoning ( I like “Bells”)

1/2 med white onion cut into fine dice

1 large green bell pepper cut into fine dice ( I used 2 medium size ‘cubanelles’ cause that is what I had)

1 40z jar diced pimentos, drained.

1 can ( 10.5 oz) cream of mushroom soup

1 can (10.5 oz) cream of chicken soup

1 12oz box of spaghetti (broken up into small, aprox 1″ -2″ long pieces)

2 cups shredded sharp cheddar cheese ( separated into 2 cups)

1-2 tsp seasoned salt

1-2 tsp garlic powder

dashes of hot sauce to taste ( I like frank!)

2 tsp ground black pepper

1 cup of the water/broth reserved from cooking chicken/pasta ( may use less – depends on thickness of soup*)

Combine the water, bouillon, poultry seasoning and bring to a rolling boil. Add chicken and boil for 5 minutes, turn down heat to simmer and cover and cook 20 -25 mins more. Remove chicken and set aside to be shredded. Add pasta to same broth/water and cook till just al dente – don’t overcook. Cook about 2-3 mins under package recommendations for al dente. Remove pasta and retain at least a cup of the cooking broth/water. Lightly saute the onions in a tablespoon of butteror oil till they are just soft and a little golden. Combine the cooked pasta, shredded chicken, sauteed onions, diced peppers and pimentos, soups, broth/water*, seasoned salt, garlic powder, peppers, hot sauce and 1 cup of the cheddar till mixed and turn into a sprayed  baking dish. You will need at least a 2 quart size. You can taste for seasoning at this point because your ingredients/chicken should be fully cooked. Adjust as needed. (more salt, more hot sauce etc) Sprinkle the other cup of cheese on top and bake uncovered in a 350 degree preheated oven for 35-40 mins until cheese is brown and bubbly on top.

*use enough of the cooking water/broth to get the mix creamy but not too liquid. However the baking in the oven will help dry/thicken up things up -so err on the side of creamy rather than too “tight’

Full disclosure… I used Gluten Free Pasta and Gluten free canned soup…. shhh don’t tell the hubby!

 

Summer: 23 Days Away (And My Favorite Comfort Food Comes In-Season)

But who’s counting anyway. Ok maybe I am.

After this last winter here in the Boston area, summer can’t come fast enough! However we have had some pretty decent spring weather (maybe a little too hot for me, but then again a true ‘New Englander’ is really never satisfied with the current weather!)

As spring/summer comes so does my favorite comfort food…. Watermelon!

Yep Watermelon. I mean I love carb-loading on stews, mac-n-cheese, and warm bread from the oven as much as the next person. But truly watermelon is a comfort food for me. Growing up my mother would always serve this to us if we were feeling bad. “Easy to digest” she would say.  Admittedly it was the perfect first food after a bout with a stomach flu, a tooth pulling or even a fight with my brother. Somehow its refreshing sweet flesh always made everything better.

My father and I would sneakily compete to see who could get to the much-desired ‘heart’ of the watermelon first. The ‘heart’ is the best part – sweet and seed free. He would wander out to the fridge at night looking for the perfect TV snack only to discover that I had already carved out the best part!

To this day, my late night snack of choice is some watermelon!

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Spring: Day 67 (Snow In Montreal)

A recent business trip to Montreal had me both shivering with cold and eating a yummy classic.

poutine

“Charlevoix poutine with braised pork & Migneron cheese” to be exact.

If you are unfamiliar with “poutine” I will explain.

In the most basic form it is french fries covered in cheese curds and gravy. The gravy is usually a chicken fat gravy. The cheese curds are the chewy, salty little pieces (milk solids) that are the beginnings of a great cheese. (like cheddar) Folks can opt to make Poutine more deluxe by adding meat, other cheeses and exotic garnishes.

This version had shredded, braised pork, an extra cheese called “Migneron de Charlevoix” and some green onion.

That extra cheese is extra special. Its made locally by Maurice Dufour and has helped bring the Quebec province into the artisanal cheese market.

This Poutine version really hit the spot that night considering the temperature was dropping rapidly into the 30’s and, yes I swear there was a few flakes of snow.

Author’s Note:

By the way… take a few minutes out of your day to remember that Memorial Day is more than grilled food and beach fun, it is a day for remembrance of those who have died in service to our country. Also a day to honor all who have served, not only in the past, but in the present.

Spring: Day 58 (Brunch On The Porch)

Nicest dining room in New Hampshire!

Nicest dining room in New Hampshire!

When I considered the restaurant brunch options for Mother’s Day in my mom’s hometown I couldn’t think of any place nicer then her porch. Besides I know her likes and dislikes better than any chef and I love to cook!

We had a full day ahead of us, opening up the porch to ready it for summer, changing out storm windows for screens and getting the hoses out in the extensive yard.

So breakfast on Mother’s Day was not going to be an elaborate, leisurely affair but rather a quick, nourishing start to our busy day.

And lucky for everyone her garden chives are already up so I paired that with the “corn and tomatoes on the porch” leftovers from the night before to make tasty omelets!

So fresh and yummy – even if I do say so myself! and of course it’s never really too early for a decadent dessert made with early strawberries, warmed slightly and sweetened with just a touch of honey, served over the best vanilla ice cream! (crumbled chocolate brownies optional!)

dessert

Author’s note:

I actually graduate tomorrow (yippee!) and I am looking forward to new and more frequent blog entries now that I can have my life back! Stay tuned….

Spring Day 30: (Florida Corn)

Here in New England we have a saying… “knee-high by fourth of July!”

What we are referencing is the corn needs to be about “knee-high” in the fields in order for it to be on schedule for our typical growing season. This means local corn doesn’t really come into the stores until early august. (Maaaaybe late July if we had a warm spring and a farmer willing to take a gamble and plant early)

But if you are willing to contribute to a “carbon-footprint” you can have your “fresh” corn-on-the-cob in May, grown and flown in from Florida.

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Just one of those things that I must have!

(More from me about corn here and here!)