Summer Squash

2 med. Zucchini squash
2 med. Pattypan squash
2 med. Yellow crookneck squash
¼ c. olive oil
4 green onions, white part, sliced
¼ tsp. dried basil
¼ tsp. oregano
¼ tsp. thyme leaves
¼ tsp. Rosemary
2 Tbsp. Red wine vinegar
Salt & pepper to taste

Rinse and scrub squash. Slice evenly.

On a cookie sheet place squashes, onions and seasonings. Toss with oil and place in a 350 degree oven for about 30 minutes until the vegetables are tender. Before serving toss with vinegar. Salt and pepper as needed.

You can also do this on the stove top if desired.

Happy Memorial Day

First off – Happy Memorial Day. Take this time to remember those that have given so much so we can have the freedom we enjoy.

Today is also Coc Au Vin Day. This is basically French for cook in wine. This classic recipe slow cooks chicken in red wine. Even though I made this in the slow cooker and it was edible, I probably won’t do it again. It was not that tasty and there was actually more onions than anything else. Below is the recipe from Ina Garten that I tried if you want to cook a classic French meal.

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
3 to 4-pound chicken pieces
Kosher salt and black pepper
3 carrots, cut diagonally in 1-inch pieces
½ large yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
2 cups good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
3 tsp. thyme
2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Cook bacon over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the crock pot/slow cooker and continue to brown until all the chicken is done.

 

 

Add the carrots, onions, garlic, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.

 

 

Add the bacon, carrots, onions, garlic and any juices that collected in the pan, Cognac, wine, chicken stock, and thyme into the slow cooker. Cover and cook on low for 6 to 8 hours.

 

 

If you would like a thick sauce, in a medium saute pan, mash butter and the flour together over medium-low heat for 5 to 10 minutes. Add to the stew. Add the frozen onions and mushrooms. Let stew cook for another 10 minutes. Season to taste. Serve hot.

Jamaican Chicken and Swiss Chard

We have a lot of Swiss chard in our garden. When I saw this recipe in Shape magazine, I cooked it up.  The heat from the jalapeno was just enough to give the chicken a little kick. Very tasty.

2 ½ lbs. Bone-in chicken pieces
Kosher salt
Freshly ground black pepper
3 scallions, roughly chopped
½ jalapeno, seeded
2 tsp. Ground allspice
3 garlic cloves, peeled
6 Tbsp. Water
1 Tbsp. + 2 tsp. Fresh thyme
2 Tbsp. Olive oil
2 red potatoes
2 large carrots
1 bunch Swiss chard, cut into 1” strips

Preheat oven to 425 degrees F. Prep a cookie sheet with foil or parchment and place chicken in the center of the pan. Season with salt & pepper.

In a blender, process the scallions, jalapeno, pepper, allspice, garlic, water, 1 tablespoon thyme, and ¼ teaspoon salt into a smooth paste, adding some olive oil or additional water if needed.

Coat chicken with the marinade, placing some between the meat and skin if possible, and set pan aside. Cut potatoes into 1 1/2” cubes and carrots into 1 1/2” pieces and place around the chicken. Drizzle vegetables with 1 tablespoon olive oil, sprinkle with remaining 2 teaspoons thyme and season with salt and pepper; toss to coat. Top pan with thyme sprigs.

Transfer pan to the oven. Toss chard with remaining 1 tablespoon olive oil. After 35 minutes, add chard to the baking sheet on top of the carrots and potatoes. Continue cooking until chicken skin and chard are crisp and the other vegetables are softened, about 10 minutes more.

 

Herbed Lamb Chops

Today is National Roast Leg of Lamb Day. I do not have a leg of lamb recipe but when I made these Herbed Lamb Chops I discovered that I am not a fan of lamb. However, Mac said this recipe for lamb chops is delicious. Let me know how you like it.

8 lamb chop
Salt & freshly ground pepper
½ Tbsp. Rosemary
½ Tbsp. Dried thyme leaves
1 Tbsp. Butter
1 Tbsp. Oil
4 Tbsp. Fresh lemon juice
Chopped fresh parsley

 

Sprinkle lamb chops with salt and pepper. Press rosemary and thyme into both sides of chops.

Heat butter and oil in heavy skillet. Brown the chops for 1 minutes on each side. Lower heat. Cook, uncovered 5 to 8 minutes until done to your liking. Remove chops to warm platter.

Add lemon juice to skillet along with 2 tablespoons water. Cook, whisking until reduced by half. Pour over chops and sprinkle with fresh parsley. Serve immediately.

Cajun Spiced Turkey & Dirty Rice

I said earlier in the week that I would be sharing the turkey and rice dish I have made for Easter.  Today is the day. Run to the store and pick up these items for a delicious meal. When I made the turkey, I followed the cooking time provided by Good Housekeeping but found that 2 to 3 hours is way too long to roast this turkey.  You will note that I have put to check turkey after an hour and a half for an internal temperature of 145 before covering with foil for the final 30 minutes.  This will keep your turkey from getting overly browned (almost burnt) and

Cajun Spiced Turkey

2 Tbsp. paprika
1 Tbsp. celery salt
1 Tbsp. garlic powder
1 Tbsp. black pepper
2 tsp. onion powder
2 tsp. dried thyme
1/2 c. ( 1 stick) butter, melted
12 – 14 lb. turkey
1 med. green pepper, seeded & chopped
1 med. onion, chopped
6 cloves garlic, smashed
1 stalk celery, thinly sliced
Remoulade listed below

Preheat oven to 350 degrees F. Arrange oven rack on lowest position. In medium bowl, combine paprika, celery salt, garlic power, black pepper, onion powder and thyme. Set aside 2 teaspoons spice mixture for remoulade. To mixture in medium bowl, add butter and 1 tablespoon salt; stir to combine.

Remove giblets and neck from cavity of turkey. Pat dry; arrange breast side up in roasting pan. Tuck wings behind turkey. Gently separate skin from breast and around side of turkey. Brush spiced-butter mixture inside turkey, underneath skin and all over outside. Stuff cavity with green pepper, onion, garlic and celery; tie legs together with twine or wire. Sprinkle all over with 1 teaspoon salt. Pour 2 cups water into bottom of pan.  Roast 1 1/2 hours or until inner temperature is 145. The loosely tent turkey with foil . Roast 30 minutes longer or until thermometer inserted into thigh reads 165 degrees F. Remove foil; let stand 20 minutes before carving. Serve turkey with remoulade.

No-Cook Remoulade

 

1/2 c. buttermilk
1/4 c.mayonnaise
2 Tbsp. Dijon mustard
2 Tbsp. finely copped parsley
1 Tbsp. ketchup
1 Tbsp. lemon juice
2 tsp. Worcestershire sauce
1 green onion, finely chopped
2 tsp. reserved spice mixture

 

In medium bowl, whisk all ingredients until combined.  Makes 1 1/4 cups. Can be made up to 1 day ahead. Keep refrigerated until 30 minutes before serving.

Dirty Rice 

1 lb. chicken livers, rinsed
6 oz. bacon, cut in 1/4″ dice
1/2 c. onion, diced
1/2 c. green bell pepper, diced
3 cloves garlic,minced
1 tsp. ground cumin
Salt & pepper to taste
1/2 tsp. Tabasco sauce
1 head cauliflower, riced in food processor
1 Tbsp. olive oil
1 1/2 c. chicken broth
2 green onions, thinly sliced
3 Tbsp. chopped parsley

Coarsely chop livers; set aside. In a pot, cook bacon over medium heat until just browned and crispy and the fat is rendered. Add livers; cook, stirring, for 5 minutes.

Add onion, bell pepper, garlic, cumin, Tabasco, salt and pepper; cook for 10 minutes.  Stir in cauliflower and oil; cook 2 minutes, stirring. Add broth and bring to a boil. Reduce heat and simmer, covered, for 29 minutes or until cauliflower is tender. Stir in scallions and parsley. Serve warm.

NOTES: If you prefer you can use long grain rice instead of cauliflower.  When using rice, you will need to increase the chicken broth to 2 1/2 cups which needs to be absorbed by the rice before serving.  If you like gizzards, use 1/2 pound gizzards and 1/2 pound livers.  To prepare the gizzards, chop them by pulsing your food processor on and off.

Parmesan Butternut Squash

I like butternut squash and this is a tasty & easy recipe from Better Home & Garden magazine.

1 ½ to 1 ¾ lb. Butternut Squash, peeled, seeded and cut into 3/4” pieces
2 Tbsp. Olive oil
1/3 c. Parmesan cheese, grated
1 tsp. Dried thyme, sage or basil, crushed

parmesan-butternut-squash-1

 

Preheat oven to 425 degrees F. Coat a 15 x 10” baking pan with nonstick cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt & pepper, toss to coat.

 

 

Roast 15 minutes. Stir squash; roast 5 minutes more, stir in cheese and herbs. Roast 5 minutes or until squash is tender.parmesan-butternut-squash-2

 

 

 

Mediterranean Hens

I did purchased a tray and pencils for Easter this year.  The tray was only $1.99 and the pencils were only $1.  I thought they were cute.Easter Stuff (1)

Here is an easy and very tasty way to cook these small Cornish game hens

¼ c. red wine vinegar
¼ c. honey-Dijon mustard
2/3 c. olive oil
3 Tbsp. Rinsed, chopped Spanish olives
2 cloves garlic, minced
¾ tsp. Dried oregano
¾ tsp. Dried thyme
Salt & fresh ground pepper, to taste
2 Cornish game hens, split in halfMediterranian Hens2

Mix vinegar & mustard together in a large bowl. Mix in oil, olives, garlic & seasonings. Add game hen halves, coating well on all sides. Cover bottom of large baking pan with heavy foil & place game hens cut side down. Spoon remaining sauce over top. Bake at 375 degrees for about 45 minutes or until done, rotating pan about halfway through.

NOTE: Hens can be marinated in sauce for several hours, if desired.