October – Butternut Hominy Chicken Stew

October – Butternut Hominy Chicken Stew

Butternut Hominy Chicken Stew

Butternut Hominy Chicken Stew

This is what we call at our house a ‘soup stew’. It could go either way depending on the amount of liquid you add and the number of days since you made it. After a day in the fridge the butternut squash melts into the stew, thickening it and making it creamy. It was delicious freshly made and leftover. It’s a substantial dish and only needs some fresh tortillas or bread plus something green to accompany it.

Butternut Hominy Chicken Stew

Butternut Hominy Chicken Stew – leftover

I garnished the reheated leftover soup/stew with avocado, sour cream and some crumbled tortilla chips for contrasting texture. It was almost better the second day for a filling lunch on a chilly afternoon.

Chicken in this dish is delicious but not required. Leave the chicken out and use a good vegetarian stock for a vegetarian or vegan version.

This warming soup is just the thing for the fall’s cooling days when butternut squash is plentiful. Make it ahead and reheat just before serving.

Butternut Hominy Chicken Stew

Butternut Hominy Chicken Stew

Ingredients:

  • 3-4 teaspoons cumin seeds
  • 2 T olive oil
  • 2 cups chopped onion (red or yellow) – about 1 large
  • 1-1/2 tablespoons chili powder
  • 1 teaspoon piment d’ville or piment d’espelette (a sweet, spicy red Basque chile)
  • 2 large cloves of garlic, minced
  • 1-1/2 lb. of boneless chicken thighs, cubed
  • 6-8 cups butternut squash, peeled and cubed
  • 32 oz of chicken or vegetable stock – more if you want it soupy
  • 1 large (32 oz) can of hominy, drained and rinsed
  • Chopped cilantro to taste
  • Lime to taste
  • Salt to taste

Method:

  1. Lightly toast the cumin seeds in a dry skillet, remove to a plate to cool. Once cool, grind 2/3 of the seeds in a spice grinder or mortar and pesto to a powder. Remain the left over whole seeds for a garnish.
  2. In a heavy bottomed stock pot, heat the olive oil and saute the onion until slightly golden
  3. Add the garlic, chili powder, ground cumin, and Piment d’ville.
  4. Saute until mixed throughout and smelling wonderful, then add the chicken and butternut squash. Mix all until coated, then add the stock, the amount varying depending upon whether you want a thick-ish stew or a thinner soup.
  5. Add the hominy, and allow the stew to simmer until the squash is tender, chicken is cooked through, and the flavors have melded. About 25-30 minutes.
  6. Add salt, cilantro and lime juice to taste.
  7. Serve with tortillas, avocado garnish, more cilantro, lime wedges, a sprinkle of the remaining toasted cumin seeds and sour cream.
Butternut Hominy Chicken Stew

Butternut Hominy Chicken Stew

Garbanzo beans can be substituted for the hominy…also I could see a Moroccan or Spanish influenced dish if you change the spices.

I am taking this easy and delicious soup/stew to Fiesta Friday #350 sponsored by Angie. This week it is cohosted by Jhuls of the Not So Creative Cook. Come on by and read the delicious recipes, creative crafts, and decorating ideas.

 

June – Grilled Greek Chicken Legs

June – Grilled Greek Chicken Legs

Grilled Greek Chicken Legs

Grilled Greek Chicken Legs

This is really a basic recipe for grilling chicken legs, by that I mean pieces where the thigh and leg are in one piece. You could cook these in your oven if the weather turns less than ideal, a sudden cold snap or rain shower.

I used a simple marinade; the juice of a lemon, a couple of tablespoons of freshly chopped oregano (or a tablespoon of dried…actually I used both), a good slug of olive oil, and a little kosher salt. Rub this all over the legs and let them sit at room temperature for an hour or refrigerate, covered, longer (even overnight).

Heat a gas grill or your oven to 400 degrees F. Make sure the grill is clean and well oiled. Start the legs skin side down and turn at 20 minutes. We cooked them with grill covered for about 40 minutes. In the oven you can leave them skin side up for the entire time, it will still probably be 40 minutes.

I served them with grilled cauliflower (yes, you can cook cauliflower on the grill) with a Sicilian inspired puttanesca relish. That recipe will be posted.

Grilled Cauliflower

Greek Chicken Legs

I bet the wonderful folks over at Angie’s Fiesta Friday virtual blogging party would enjoy this. I am headed over to Fiesta Friday #334 where you will find a collection of recipes, craft and decorating ideas. Come on over and join us. This week’s co-host is Mollie @ Frugal Hausfrau

May – Mustardy Chicken Thighs

May – Mustardy Chicken Thighs

For me?

This couldn’t be easier, faster or more delicious. Juicy mustardy flavored dark meat chicken with a crisp skin. Of course you could also do this with breasts as well if that is what you have. The secret is a simple paste you put both under the skin and over it. You can either cook this in the oven or on the BBQ.

Mustardy Chicken

Mustardy Chicken

In a small bowl combine:

  • 6 green onions – finely chopped
  • 1/4 cup Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 large clove garlic – pressed
  • 2 tablespoons of olive oil
  • 6 large chicken thighs – bone in/skin on and trimmed of excess fat
  • olive oil for oiling the BBQ grate if cooking that way

Method: 

  1. Whisk onion, mustard, lemon juice and garlic together in a medium bowl. Using hands, loosen chicken skin on each thigh, making sure to leave 1 side attached. Spoon about a teaspoon of the mustard mixture under the skin of each thigh covering the meat evenly as possible and dividing equally among thighs (use about half the mustard mixture). Fold skin flap over to enclose mixture.
  2. Sprinkle thighs with salt and pepper on both sides of the thighs. Spread remaining mixture atop the thighs, spreading evenly. (Chicken can also be prepared up to 6 hours in advance, and stored covered in the fridge.)
  3. Prepare barbecue (medium-high heat)  Brush grill rack generously with olive oil. Grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly – about 40 minutes.
  4. Or, preheat your oven to 450 degrees F and line a rimmed baking sheet with foil. Bake for about 30-40 minutes or until firm to the touch and the skin is browned.
  5. Let the chicken rest for 10 minutes before serving.
Mustardy Chicken

Mustardy Chicken Thighs

I served these with spicy toasted potatoes and a green salad. The potatoes and chicken both cook at 450 degrees F so it was very convenient.

I am going to take a bunch of these over to Angie’s place to celebrate Fiesta Friday #327. Check out the posts from bloggers around the globe. You will find great recipes, craft ideas, and other tips. Please vote for your favorite 5.
May – Cinco de Mayo Tacos, Cauliflower and/or Chicken

May – Cinco de Mayo Tacos, Cauliflower and/or Chicken

I am not sure which might be more difficult to obtain these days, boneless chicken thighs or cauliflower. If you are using food delivery, you might not even know what you will be receiving or what will be missing from your order. You could easily go with all thighs or all cauliflower in this recipe if you only have one of them. With both it’s a perfect way to stretch a few thighs into a larger meal. If you want a vegetarian meal, this would be delicious made with a large head of cauliflower or two smaller ones.

Serve the tacos with soft corn tortillas, flour tortillas, or crisp ones from a box. Or give your family a choice of vehicles for transporting the spicy meat-cauliflower combo plus garnishes. My tastes geared towards a tostada and I decided to fry a flour tortilla (did you know they puff up and get wonderfully crisp?), spread some grated cheddar on it and warm in a low oven until the cheese melts and use that as a base.

Flour Tortilla with Melty Cheese

Flour Tortilla with Melty Cheese

Chipotle chicken and cauliflower

Chipotle chicken and cauliflower

The inspiration came from Week Light by Donna Hay. I did modify it slightly to make it much less spicy, and because not all the ingredients were available in my fridge or pantry. The original recipe called for an entire can of chipotle chillies in adobo sauce (OW!!!!), I used 2 chilies with a little of the sauce.

It was plenty hot enough for our family.

Chipotle Chicken and Cauliflower

Chipotle Chicken and Cauliflower

Ingredients:

  • 2 chipotle chilies in adobo sauce from a can, finely chop them
  • 1 tablespoon maple syrup (or honey)
  • 2 cloves of garlic, finely chopped or put through the press
  • 2 tablespoons of olive oil
  • 4 boneless chicken thighs, trimmed of excess fat and cut into 1 inch pieces
  • 1 head of cauliflower, broken into 1 inch florets
  • kosher or sea salt and freshly ground pepper
  • Corn or flour tortillas
  • Grated cheese of choice
  • Garnishes – sliced avocado, salsa, finely shredded cabbage, sliced red onions, chopped cilantro, lime wedges, thinly sliced red pepper, pickled vegetable salad…whatever you have on hand

Method:

  1. Preheat your oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
  2. Combine the chopped chilies and a couple of tablespoons of adobo sauce in a large bowl. Add the maple syrup, garlic and oil. Mix to combine.
  3. Place the chicken in another bowl and top with half the chipotle mixture, mix together.
  4. Add the cauliflower to the remaining chipotle mixture, turning to coat as much as possible.
  5. Transfer the chicken and cauliflower to separate baking sheets. Roast the chicken for about 20 minutes, the cauliflower needed a little longer. You want a nice char on the cauliflower.

I put the chicken and cauliflower in separate bowls, surrounded by the garnishes, and let everyone make their own.

Donna Hay recommends a lime dressing which consisted of:

  • 1/2 cup of plain Greek yogurt
  • 1 1/2 tablespoons of lime juice
  • Salt and pepper

I didn’t have any yogurt on hand so we used a bit of jarred taco sauce.

Chipotle chicken and cauliflower

Chipotle chicken and cauliflower

Did you know that limes will turn the color yellow if left on the tree? That is why the limes in the pictures are yellow and look like lemons.

Do you have plans to celebrate today? Maybe a margarita is on the calendar?

 

 

March – Asian Spiced Chicken Thighs in the Instant Pot

March – Asian Spiced Chicken Thighs in the Instant Pot

Asian Inspired Chicken Thighs in the Instant Pot

Asian Inspired Chicken Thighs in the Instant Pot

The meat section of the store was almost empty, I could tell that the butchers were delving into the very bottom of their freezer or cooler. I bet many of you are experiencing the same situation. I was looking for a family sized package of chicken drumsticks, but there were none to be had. I searched in vain. I wanted to make a recipe from the Frugal Hausfrau for BBQ chicken drumsticks in the Instant Pot. The weather has been mild enough to uncover the BBQ, which I was hoping to do. The recipe made a lot of chicken and leftovers for the week’s lunches would be welcome (it’s always a challenge to figure out lunch and here we are, home all day, every day). As well she has a recipe for making a delicious BBQ chicken chili with the juices left in the pot. It was the winner at our 2020 New Year’s Day chili party.

They did have family sized packages of bone-in, skin-on chicken thighs. Menu change coming up.

In search of a recipe on Pinterest and the www, the only ones I came across were for 4-6 thighs, not the 10 that were in the package. Time to improvise. I think the result was repeatable.

Asian Inspired Chicken Thighs in the Instant Pot

Asian Inspired Chicken Thighs in the Instant Pot – browned in the oven

I didn’t want to go through the trouble of browning that many thighs before cooking, something that every recipe I came across recommended. Why not do that step at the end, a quick roast in a 425 degree F oven would do it. As well, that means the thighs could be cooked ahead and just finished at the end. I was roasting some thick fries at the same time, the oven would already be on. Served with a big salad it was an easy meal with plenty of leftovers.

Salad

Salad with Sweet Candied Pecans

Ingredients:

  • Family sized package of bone-in, skin-on chicken thighs. Trimmed of extra fat and skin.
  • 1/3 cup of honey
  • 4 cloves of garlic, minced
  • 1 inch piece of ginger, minced
  • 1/2 cup of soy sauce
  • 1/2 cup of ketchup
  • 1 tablespoon of sesame oil

Method:

  1. Place the chicken thighs on the rack in your Instant Pot or electric pressure cooker. You can stand them up to minimize overlap but don’t worry too much about it.
  2. Mix the sauce ingredients together and pour over the chicken, trying to coat all of the thighs.
  3. Set the pressure cooker to high pressure, cook for 13 minutes once full pressure is reached.
  4. Use quick release (I put a kitchen towel over the valve so the steam doesn’t spray all over the kitchen).
  5. Open the cooker and remove the thighs.
  6. Preheat your oven to 425 degrees F when you are ready to eat (or heat up your BBQ)
  7. Line the baking sheet with foil for easiest clean up.
  8. Roast the thighs until the skin is brown and crisp, about 15-20 minutes.

Note: Save the juices left in the pressure cooker. Refrigerate them, any fat will come to the surface making it easy to remove. Look for another post about using those juices in an Asian inspired chicken noodle soup.

Asian Inspired Chicken Thighs in the Instant Pot

Asian Inspired Chicken Thighs in the Instant Pot

The recipe is a keeper.