June – Chickpea Crusted Chicken Filets with Crispy Chickpeas

June – Chickpea Crusted Chicken Filets with Crispy Chickpeas

Do you ever crave something juicy and yet crunchy? What about gluten and egg free? If you are avoiding gluten, sometimes it is difficult to find both. But these flavorful “breaded” filets will satisfy your craving. Even better, these chicken filets are completely grain-free since they are coated with healthy chickpea crumbs instead of flour or panko. You can find these crumbs at better grocery stores, be on the lookout. I’ve seen them on Amazon but you need to buy a case, a bit too many packages unless you can get a group together for the purchase.

Even if you are not avoiding gluten or other grains, these chicken filets are just plain yummy. You could even turn them into a chicken parmesan. Add some grated parmesan to the crumbs, once they are cooked, coat with a delicious tomato sauce, cover with a slice of melty mozzarella and run under the broiler for a minute. There you go!

Chickpea Crumbs

I seasoned the crumbs with Toasted Fennel Spice, a mixture from Michael Chiarello’s Casual Cooking. I’ve made this spice mix many times and often give it as Christmas gifts.

Fennel Spice

Here is a link to the recipe. Fennel Spice is a mixture of toasted fennel, coriander, black peppercorns, chili flakes, and chili powder. It also calls for ground cinnamon, which I sometimes leave out. It’s delicious with poultry, also pork and fish.

When coating the chicken you can dip it into egg first; or do as I did and dip the filets into the liquid from a can of chickpeas or garbanzo beans, it is called aquafaba. Aquafaba is used in many recipes as a vegan replacement for egg whites. It’s amazing stuff! You can make anything from meringues and macarons to marshmallows and more. It acts as a binder, leavening agent, emulsifier, or anything an egg white traditionally does—but without the cruelty or cholesterol. Actually I just learned that the juice from other canned beans have the same properties, great northern are somewhat milder. Anyway, if you are avoiding eggs for any reason, try aquafaba. Use this link and the one above for some ideas.

Anyway, I dipped the pounded chicken thighs in aquafaba before coating in chickpea crumbs, then served roasted chickpeas with the filets. They got a triple dose of chickpeas. All were additionally flavored with Toasted Fennel Spice.

IMG_7591

Breaded thighs ready for the oven

Chickpea Crusted Chicken Filets with Toasted Fennel Spice Mix

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Chickpea crusted chicken with Fennel Spice

Ingredients:

  • 6 boneless, skinless chicken thighs (or breasts)
  • 1 cup of chickpea crumbs
  • 1 can of chickpeas or garbanzo beans, drained but liquid saved
  • 1 tablespoon or more of toasted spice
  • Kosher or sea salt and freshly ground pepper
  • Extra-virgin olive oil
  • Parsley for garnish

Method:

  1. Preheat oven to 425 degrees F
  2. Line two baking sheets with parchment paper, coat one lightly coat with olive oil.
  3. Add the liquid from the can of chickpeas to a shallow pan.
  4. Spread the garbanzo crumbs in another shallow pan, season with the toasted spice and salt and freshly ground pepper
  5. Flatten the chicken thighs or breasts between two pieces of waxed paper using a heavy rolling pin or mallet. You want them to be of uniform thickness.
  6. Dip the thighs first in the aquafaba, then into the crumbs, coating both sides. Place each on the baking sheet in a single layer. Spritz lightly with olive oil.
  7. Spread the drained garbanzos or chickpeas on the second sheet, sprinkle with lightly with olive oil and season with more Toasted Fennel Spice.
  8. Bake for about 30 minutes until the chicken is browned and cooked through, and the garbanzo beans are crisp. The beans might be done before the chicken so check periodically.
  9. Serve garnished with parsley.

    IMG_7600

    Crunchy crisp chickpeas

 

I think I will take this one to the Fiesta over at Angies, it’s Fiesta Friday #229 and I am the co-host this week. Come on over, and please add your own link. Make sure to read the directions though so you are included in the voting.

June – Lemony Chicken Wings with Potatoes

June – Lemony Chicken Wings with Potatoes

Here is a one dish dinner, you only need a salad or some type of green vegetable to round things out. Chicken wings are a popular item this time of year. Use the smallest new potatoes or fingerlings available, or cut larger new potatoes into halves or quarters.

Lemon Chicken Wings with Potatoes

Perfect food for eating outside on the first warm summer evening.

This is more a Mediterranean/Greek style dish than your traditional bar snack chicken wing recipe. You can use the larger drumette portion of the wing or the midsection or even the entire wing. I had to use a mixture, with the onset of grilling season (and the basketball finals) chicken wings were in short supply. These wings are baked with wine, lots of lemon slices, olive oil, garlic, rosemary, plenty of black pepper and s pinch of red pepper flakes. The potatoes bake in the juices, both are delicious right out of the oven but the leftovers were good as well at cool room temperature.

These chicken wings come from the oven crispy brown in places, as do the potatoes. This is finger food so provide lots of napkins.

Roasted Lemon Chicken Wings with Potatoes

Ingredients:

  • 2 pounds very small potatoes, such as fingerlings, whole or use medium-size yellow-fleshed potatoes cut in halves or wedges
  • 3 pounds chicken wings
  • Salt and pepper
  • Pinch red pepper flakes
  • 3 tablespoons extra-virgin olive oil
  • 6 small lemons (prefer organic unwaxed), cut in to 1/4 inch half moon slices
  • 6 large rosemary sprigs, leaves stripped
  • 8 garlic cloves, minced
  • 1 cup dry white wine or rose
  • chopped fresh or dried oregano for garnish (I didn’t have any available and used arugula)

Method:

  1. Heat oven to 400 degrees F. Rinse potatoes (trim if necessary) and pat dry.
  2. Spread the chicken wings on a baking sheet or cutting board in one layer. Season both sides of the wings with salt and freshly ground pepper, sprinkle with red pepper flakes as desired.
  3. Transfer the seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic. Toss well to coat the wings.
  4. Place the potatoes in the bottom of a roasting pan. Arrange the seasoned wings and lemons slices over the potatoes in a single layer. Add the wine and cover the pan tightly with foil.
  5. Bake, covered, for about 45 minutes until the potatoes are tender. Remove the foil and increase the oven temperature to 425 degrees F.
  6. Replace the pan in the oven and bake for another 20 minutes or until browned.
  7. Turn the wings and bake for another 20 minutes so both sides are brown and crisp.
  8. Serve hot or cool to room temperature, garnished with fresh or dried chopped oregano if available.

 

Roast Lemony Chicken Wings with Potatoes

Browned Lemon Chicken Wings

Lemony Chicken Wings

The lemon slices end up being sweet and the juices just needed you to mash a few potatoes to soak it up.

This recipe came from the New York Times, from the City Kitchen by David Tanis.

I am taking it to share with Angie and the rest of the party at Fiesta Friday #229. And and guess what, I am the co-host this week. Click on the link to see all the lovely blog posts that are on the list. And please, read the link directions and add your own.

 

 

April – Tahini-Marinated Chicken Thighs with Cherry Tomato Salad

April – Tahini-Marinated Chicken Thighs with Cherry Tomato Salad

That’s a big mouth of a title!  But it belies the ease and absolute deliciousness of this dish. The tahini-marinated chicken thighs finish baking with a crisp coating  and the tomato salad is a preview of coming summer salads. I am finding very acceptable cherry tomatoes at the grocery store right now, even though summer tomatoes are months away. Even nicer, they are often of different types and colors, a good stand-in while we wait for that first amazing local vine ripened tomato.

Tahini-Marinated Chicken Thighs with Cucumber Tomato salad

It’s been awhile since I have had a blog worthy recipe, but this is it folks. I am not sure where I originally found this recipe and apologize for not giving credit. It has been in my files for quite some time, at least a year.

We have been eating very simply lately and I don’t think the blogosphere needs another post for grilled chicken or clean out your refrigerator salad. But it does need this delicious and interesting marinade for chicken. I bet it would be wonderful on fish as well, maybe I’ll try that next time. But back to this one, I used chicken thighs, skin on. You could also use it with breasts or skin off thighs. Keep the bone in though, I think it really does make a flavor difference especially with an overnight marination.

I do recommend that you marinate the thighs overnight, which take a bit of planning. The deep rich taste will make it worthwhile. Use a good brand of tahini, the one I use was highly recommended. It was not in any of my local stores but I found it on Amazon. A good tahini sauce will make a big difference both to this recipe and others such as hummus.

Tahini Sauce – this is the brand I use. Recommended by Yotam Ottolenghi

I made a couple of small modifications from the original recipe. I substituted lime zest and juice for the lemon and used sliced red onion in the salad. Feel free to use lemons if they are handy. I had used up all my lemons making preserved lemons a few weeks ago and forgot to buy them at the market. The ones on my backyard tree are still green.

Tahini-Marinated Chicken Thighs with Tomato and Cucumber Salad

Ingredients: 

  • 1/2 cup of tahini
  • 1/2 cup of water
  • 3 tablespoons of extra virgin olive oil
  • 2 teaspoons of lime zest
  • 3 tablespoons of freshly squeezed lime juice
  • 3 tablespoons of parsley, finely chopped
  • 2 garlic cloves, finely grated (I used a microplane)
  • 2 tablespoons grated onion (microplane again)
  • 6 chicken thighs, bone in

Method:

  1. Dry the chicken thighs with a paper towel. You could remove the skin if you want, I didn’t. Place them in a ziplock bag or bowl.
  2. Combine all the marinade ingredients, pour 3/4 of the mix into the bag or bowl with the chicken. Scrunch everything together so the marinade coats each thigh, this is easy to do in a ziplock bag. Keep in the fridge overnight. When I thought about it, I turned the bag over to remix. Reserve the remaining tahini mixture separately in the fridge.
  3. When ready to cook, preheat the oven to 400 degrees F.
  4. Remove the chicken thighs from the marinade but try and keep as much sauce on them as possible. Place them on a foil lined baking sheet or in a roasting pan, try to leave a little space between each thigh. Sprinkle them with a little coarse salt. Discard any leftover chicken marinade from the bag or bowl.
  5. Roast for 30-40 minutes or until brown and done, the time will depend on the size of your thighs.
  6. Let the thighs rest while you make the salad.

Tomato and Cucumber Salad

Tomato and Cucumber Salad

Ingredients:

  1. 1 cup chopped cucumber, peeled and seeded if necessary
  2. 1 cup cherry tomatoes, halved, different colors and types if possible
  3. 1/2 small red onion, sliced
  4. 1/2 cup parsley, roughly chopped
  5. 1 tablespoon mint, roughly chopped
  6. 1/2 tablespoon freshly squeezed lime juice
  7. 1 teaspoon extra virgin olive oil
  8. coarse salt to taste

Method:

  1. Mix all of the ingredients together and give them a toss.
  2. Serve with the chicken.

Drizzle the extra tahini sauce over the chicken when serving.

Tahini Marinated Chicken Thighs with Tomato Cucumber Salad

The thighs were tender but lightly crisp.

Tahini Marinated Chicken Thighs with Tomato Cucumber Salad

And the tomato salad could be a stand in for this summers coming tomato salads. In the bay area we often have to wait until August or September…a long way away. It wouldn’t hurt to add a chopped avocado if you happen to have one laying around, just saying.

Tahini Marinated Chicken Thighs with Tomato Cucumber Salad

This is a Fiesta Friday worthy recipe. It has been a few months since I joined the party and I think this is one the group will enjoy. This week is is Fiesta Friday #221.

What is Fiesta Friday? It is a gathering of bloggers with links to their posts, all hosted by Angie on her Fiesta Friday site. you can think click on any links that interest you. Angie usually have one or two co-hosts and this week it is Jenny @ Dragonfly Home Recipes.

Each week Angie and her co-host select four outstanding recipes or posts from the previous week’s group to feature. There are some amazing blogs out there!

Please stop by the party.

 

 

November – Raisin Cornbread Sausage Stuffing or Dressing

November – Raisin Cornbread Sausage Stuffing or Dressing

I briefly considered calling this Ma Barnes’ stuffing, the last remnant of a brief first marriage at the tender age of 21. The original recipe came from my ex mother-in-law. She was from Wisconsin and her stuffing had a definite midwestern, no-nonsense appeal.  In my own hands it has undergone many variations, especially once I moved to the west coast. But, you can still detect the bones of that first recipe in this one. Some of my adaptations have been more successful than others…chestnuts added (couldn’t really detect them), walnuts (nice crunch but not needed), artichoke hearts (that was an interesting year, kids weren’t crazy about them), Italian sausage (spicy, non-spicy, chicken – all delicious), no sausage (vegetarian version), olive oil instead of butter, currents instead of raisins, and lastly the addition of cornbread. I think you get the idea. I am going to give you the most current iteration, the one that finally stuck. However feel free to adapt it to match your families taste.

The addition of cornbread was what elevated this recipe to a new high. Ma Barnes used crumbled hamburger or hot dog rolls and poultry seasoning, I did the same for the first few years. It was good. But, magic happened the first time I added cornbread and herbs de Provence. It went from simply good to “Oh my!” and “Can I have thirds?”. Now I use about half  torn stale brioche or ciabatta bread and half cornbread. The cornbread gives additional texture and depth of flavor. In my family the holiday meals are all about the stuffing and/or dressing. I have to make enough to last for several days; it’s the first thing that they look for when they open the refrigerator the morning after Thanksgiving. This dressing is the heart of Thanksgiving and Christmas dinner…forget the turkey.

I am using the terms stuffing and dressing interchangeably. But technically it is called stuffing if stuffed inside your turkey or other bird, and dressing if cooked outside the bird in a casserole. I started out cooking it only as a stuffing, but there was not enough copious leftovers. Now I either do both, or cook it entirely as a dressing. It is good both ways. And it is excellent reheated with a poached or fried egg on top, makes an excellent sandwich with leftover turkey and cranberry sauce, and an over the top panini with cheese and turkey.

Speaking of turkey, this is the year I have discovered sous-vide. Stay tuned for sous vide turkey. But that is a discussion for another post, probably after Thanksgiving but in time for Christmas. Aren’t you impressed by all the bloggers who cook a full holiday dinner weeks before the actual event so they can write and photograph a holiday dinner? I sure am. I admit to being more of a ‘just in time’ blogger, or even ‘after the fact’ blogger. I will only be way ahead of the game for 2018!

If you are a regular reader, you might notice that this is not the first time you have seen this recipe. It was first posted it in January of 2015 under the heading of Friday Chicken. I think it would be difficult for you to find, and it deserves a post all of its own. Check out the link above to the Friday Chicken post if you have time. It is a great trick (borrowed from Richard Olney and Vincent Price) to stuff a chicken under the skin before roasting. I have done the same with a turkey, however the longer cooking time means that the skin can easily burn. You do get an extremely flavorful bird, but you have to watch it very carefully.

You can buy prepared cornbread from a bakery or grocery store (try not to use one that is very sweet). Or, you can make your own. This year I am using a recipe from the frugal hausfrau for Southern Skillet Cornbread. You will need about half a recipe for the stuffing; save the rest for serving with a bowl of chili or soup Yum! I am not going to reprint her recipe. You can follow the link to see Mollie’s post. I did change one thing, because I was going to use it in the dressing, I substituted 1/4 cup butter instead of the drippings or vegetable oil called for in her recipe. Wouldn’t bacon fat be wonderful? Oh my! But this doesn’t need it because you already have the sausage. I think it would be over kill.

Take a look at this cornbread…

Southern Skillet Cornbread from the frugal hausfrau

If short on time you can always use a boxed cornbread mix, they aren’t half bad. Your stuffing will still be delicious.

Raisin Cornbread Sausage Stuffing or Dressing:

  • 4 tablespoons of butter, plus more if needed
  • 1 pound of sweet Italian sausage, either bulk or removed from casings
  • 1 medium yellow onion, chopped
  • 2 large stalks of celery, chopped
  • 1 teaspoon Herbs de Provence
  • ¼ teaspoon fennel seeds
  • Pinch or red pepper flakes
  • 2-3 fresh brioche rolls or other soft bread, torn into pieces
  • 8 oz. of cornbread, crumbled
  • 2 small handfuls of golden raisins or currents
  • Salt and freshly ground pepper as needed
  • 1/2 to 1 cup of turkey or chicken stock if baked outside the bird

Method:

  1. Melt the butter in a large skillet.
  2. Add the sausage, crumble it into small pieces as it browns.
  3. Add the onion, celery, Herbs de Provence, fennel seeds and red pepper flakes.
  4. Stir and continue to sauté on medium heat until the onion and celery are softened, about 10 minutes.
  5. Meanwhile tear the cornbread and brioche bread into 3/4 inch pieces in a large bowl, you don’t want them too small.
  6. Add the raisins and mix.
  7. When cooked and while still warm, add the contents of the skillet to the large bowl and mix well. Taste for salt, you want it well seasoned.
  8. If the contents look dry (it depends on how much fat is in your sausage), add another 2 (or more) tablespoons of butter to the skillet to melt. Then add it to the bowl. Ma Barnes would add as much as a full stick of butter at this point.
  9. Cover and bake immediately as per numbers 10 and 11 below, or set aside to cool. In my household that needs to be far away from the edge of the counter and out of reach of the dogs. Once cool you can refrigerate it for a day. Keep your last minute stress level down and prepare it the day before the holiday.
  10. If using as a dressing: When ready to bake as a dressing (outside the bird), preheat your oven to 350 degrees F. Spread the stuffing in a shallow casserole dish and add the stock. You want the bread to be moist but not swimming. Cover with aluminum foil and bake until hot, about 30 minutes. Uncover, increase the heat to 425 degrees F and crisp the top. Watch it carefully so it doesn’t burn although those charred crispy bits are my favorite.
  11. If using as a stuffing: When ready to cook your turkey, heat the stuffing in the microwave until very hot. Using clean rubber gloves, stuff the turkey inside both the body and neck cavity. Truss and bake immediately. The hot dressing ensures food safety, you will also find that your turkey will also need less time in the oven. Be sure to check the doneness frequently with an instant read thermometer.

Sausage, onions and celery with seasonings sauteed in butter

Cornbread, Brioche and Raisins combined in a large bowl

Ready to bake or stuff into turkey, wet ingredients added to the dry

Finished baked Dressing

Moist on the middle but crisp on the top, it was delicious.

I baked this in the afternoon to post, took some photos, and went out to dinner with a couple of friends. The dressing was left on the stove to cool.

This is what was left when I arrived home a few hours later…

Demolished

It wasn’t the dogs either.

Enough said, I don’t think you can have a better recommendation. I think I need to make a quadruple batch for the holiday meal.

I am co-hosting this week’s Fiesta Friday, #198. It’s always fun to have several stuffings/dressings to choose from and I think this one will be a hit. Come see all the delicious offerings at this week’s party by clicking on the FF link, it will take you to our host, Angie’s. My cohost this week is Judi @ cookingwithauntjuju.com. Her sausage gravy will go well with my offering.

October – Chicken Liver Mushroom Pate

October – Chicken Liver Mushroom Pate

This is one of the first dishes I served my husband when we were dating; he passed the adventurous eating test on my side to be invited for future dinners. And it must have done the trick for him because he kept coming back for more dates (and dinners).

I think it is worth going into your old recipe files occasionally. Who knows what forgotten memories and fun treasures you will turn up. I haven’t made chicken liver mushroom pate for years and am happy to be reacquainted with it. The recipe was forgotten until I started reading Martin Walker’s excellent detective series (Bruno, Chief of Police). I binge read the entire series while recovering from surgery. The books are placed in Bergerac in the Dordogne region of France. The food and wine of that region are a major part of the books; duck liver being front and center. I’ve only had foie gras once in my life, our French waiter had to strongly recommend it before I tried it accompanied by the traditional glass of sauterne But, its introduction was eye opening! What an amazingly delicious experience! I never would have guessed. This chicken liver and mushroom pate is my poor man’s substitute.  Foie gras (as well as being pricy), is illegal in California. The necessary force feeding of the geese being deemed cruel in our state. Please don’t put the two side-by-side, there will be no comparison with the “real thing”. But this chicken liver and mushroom pate can stand on its own.

Not everyone likes chicken livers but I adore them. This is really more of a smooth spread than an actual pate. It is perfect for serving with crisp bread, melba toast, or crackers as a before dinner snack or on a picnic. A glass of champagne goes beautifully, chardonnay would also be good and would match the creamy richness of the spread.

The original recipe was written in a small book (almost more accurately a pamphlet as there were only a dozen pages), published by the winery Paul Masson. The recipes in the book highlighted their wines, of course. It was published in 1968 but I came across it in the mid 70’s. I don’t remember exactly how I acquired it. The stamp on the front is a liquor store in Burlingame, CA and my first apartment when I moved to California from New York was in Burlingame. Maybe the store was handing them out to encourage wine sales. Burlingame is very near the airport and at the time I was waiting to see if my transfer request with United would go through, something that didn’t happen.

I passed this recipe to my mother, and it became a favorite of hers. Along the way we made some modifications. The original recipe called for dill and I just couldn’t see it with chicken livers! Not to mention I am not a big fan, although I like fennel. Taste is strange isn’t it? Anyway, I substituted herbs de Provence, one of my favorite blends. You could also use thyme, it would be a classic combination with the rosemary.

Paul Masson published 1968

Over the years there have been other adaptations and alterations. My recipe calls for a little less butter (hard to imagine!), less wine and the addition of a spot of brandy as well as the switch of herbs.

The pate freezes beautifully, I freeze portions in 4 oz wide mouth canning jars. It will keep at least 3 months in the freezer, maybe longer, with no loss of flavor. The recipe makes enough for 4 small jars. Glaze the surface with a slick of melted butter after you fill them. It will protect the pate from freezer burn. Simply remove a jar from the freezer a day before you want to serve it, defrost in the refrigerator overnight. This is a perfect snack to have on hand for guests; add some crisp bread, cheese, maybe some salad and wine. You have an instant mini meal.

Chicken Liver Mushroom Pate

Chicken Liver Mushroom Pate (makes about 1 1/2 pints)

Chicken Liver Mushroom Pate

Ingredients:

  • 3 tablespoon unsalted butter, plus 1/2 a stick for finishing
  • 1 tablespoon olive oil
  • 1 lb. of chicken livers
  • 1/2 lb. of mushrooms, sliced
  • 1/2 cup of thinly sliced green onions plus some of the green tops
  • 1 teaspoon kosher salt or 1/2 teaspoon sea salt
  • 2 small or 1 large clove of garlic, minced
  • 1 teaspoon of herbs de Provence
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon dry mustard, I use Coleman’s
  • 1/4 cup of dry white wine
  • 2 tablespoons of brandy
  • kosher or sea salt as needed

For finishing:

  • About 3 tablespoons melted unsalted butter

Method:

  1. Melt the 3 tablespoons of butter with the 1 tablespoon of olive oil in a large skillet on medium heat
  2. Add the chicken livers, mushrooms, onions, and salt; saute for about 5 minutes stirring occasionally
  3. Add the wine, garlic, mustard, herbs, rosemary, and brandy. Bring to a simmer and turn down the heat.
  4. Cover and simmer for about 10 minutes, or until livers and mushrooms are tender.
  5. Uncover and continue to cook on higher heat until almost all of the liquid has disappeared.
  6. Whirl in a blender until almost smooth, add the 1/2 stick of butter and continue to blend until smooth.
  7. Taste and add salt if necessary.
  8. Pack in small crocks or canning jars, wipe the edges and coat the top with melted butter.
  9. Cover and chill for at least 8 hours or more.

The pate is best served with crisp warm sourdough bread or large sesame crackers.

Chicken Liver Mushroom Pate

Chicken Liver Mushroom Pate

Bon appetit!

I am taking this to share on Fiesta Friday #194 hosted by Angie. Please stop by to see all the goodies our friends have brought to the party and add your own link if you are a food blogger. The cohosts this week are Petra @ Food Eat Love and Vanitha @ Curry and Vanilla.