Hot Stuff

As I write this wind and snow is blowing outside my window, so this recipe has me thinking about the warm south.

Homebound on another winter storm day this week I created this hearty southwestern style chicken stew. The hot peppers I was recently given as my inspiration.

A huge jar of jalapenos, can of chipotle peppers in adobo sauce and tabaco sauce are now in my possession. My mission is to find ways to use them up.

I used boneless chicken breasts in this stew as it was what I had on hand however boneless thighs can be used instead. 

You can adjust or omit the jalapenos to suit your taste

Southwestern Chipotle Chicken Stew

·       oil

·       2 pounds of boneless chicken cubed

·       1 onion diced

·       1 carrot diced

·       1 red bell pepper diced

·       1 tbsp. minced garlic

·       2 canned chipotle peppers in adobo sauce chopped

·       1 tsp cumin

·       I can of small red kidney beans

·       I cup white rice

·       I can diced tomatoes

·       1.5 cups chicken stock

Preheat oven to 300F

Heat oil of choice in oven proof dutch oven

Add the chicken and vegetables and sauté until lightly browned.

Add seasonings, hot peppers, rice, beans and tomatoes and combine.

Bring to a low boil and then place in oven for about 3 hours.

Wine Suggestion: Spanish Tempernillo

Cheers!

3 Years

Almost to the day. 3 years since I have posted here. A lot has happened since then, new career, kids grew up and life got busy. I'm not even sure folks read blogs like this anymore do they?
Anyway today I found myself home with a day off and it is cold, windy and snowing like crazy. As usual I found refuge in the kitchen making a hearty dish to warm body and soul.
So I thought I would dust off this old blog and give it new life with some changes though.
 I will not just be posting recipes. I will post my reviews of restaurants and food related products and equipment as well.

With that said I give you today a different version of a previous post of Coq au Vin from a long while back.
http://hallinthekitchen.blogspot.com/2008/03/tres-bon.html

I've made a heartier version here with red wine and brandy. Perfect for a -20C degree day like today. You can adjust amounts for your needs. (I'm just cooking for two most days now)
It is good to be back!

Coq au Vin

• 1 pound chicken parts (legs/ thighs )
• 2 cups of red wine
• 1 cup chicken stock
• 1/4 cup diced bacon
• salt and cracked pepper
• 1 red onion diced
• 6 large white mushrooms chopped
• diced celery stock with leaves 
• 3 carrots sliced
• 3 tbsp minced garlic
• 1/4 cup flour
• 2 tbsp tomato paste
• 1 ounce brandy
•  2 tbsp thyme
• 3 bay leaves
• ~ oil (grapeseed, olive or vegetable)

Preheat oven to 325F
In a large cast iron or regular dutch oven heat a few glugs of oil.
Add the bacon and fry until crispy, remove and reserve.
Add the chicken and brown on all sides. Set aside with the bacon.
Add the onion, celery,mushrooms, garlic and carrots and saute until soft.
Add the flour and tomato paste and cook for a minute stirring.
Slowly add the brandy and stir to deglaze the pan.
Add the wine, broth, thyme and bay leaves.
Add back the chicken and bacon, bring to a low boil .
Cover and place in oven. Cook for about 2 hours or until chicken is pulling away from the bones. Remove bay leaves and serve over mashed potatoes or rice.

Wine Suggestion: Cabernet Sauvignon

Cheers!

Buried Treasure

While rooting around in my deep freezer the other day I found a bag of small packages of roasted tomatoes  from last fall. I was very pleased as I thought they got all used up.  I thawed a bunch and created this Mediterranean inspired dish.
If you don't have any on hand you can roast any type of small tomato in the oven quicker than I did previously...just turn the oven up to 375F and roast for about 30 minutes.
They will be a little more moist but that is fine for this recipe.

I chose quinoa for my starch here however, couscous, rice or a short pasta would work well here too.
It  really does pay off to tuck things away in the freezer to enjoy when certain vegetables or fruit are out of season.

Roasted Tomato Chicken over Quinoa

•  ~olive oil
• 4 boneless chicken breasts
• 2 cups of roasted tomatoes
• 1 tsp Italian seasoning
• 4 green onions sliced
• 1/4 cup red wine vinegar
• 1/2 cup sliced black olives
• 1 1/2 cups chicken broth

In a large deep skillet heat a bit of olive oil and brown the chicken.
Remove to plate and set aside.
Over medium high heat deglaze the pan with the red wine vinegar.
Add remaining ingredients except quinoa and combine.
Arrange the chicken breasts on top of the mixture in the pan.
Bring to a low boil then reduce to a medium low.
Cover and cook until chicken is cooked through and sauce is thickened a bit.
Meanwhile cook quinoa or starch of choice according to package directions.

Serve chicken over quinoa.

Wine Suggestion: Chianti

Cheers!

Stir Crazy

As the holiday season swings into high gear we can find ourselves overwhelmed with all that has to be done. 

Shopping, decorating, visiting, parties, baking, exams and more it can leave little time for other things.

This is a fast meal that can be whipped up in less than 30 minutes.  You can use beef if you wish but I chose ground turkey to keep it lean and light. 

Leftovers can be tucked into a wrap for lunch the next day.

Spicy Moroccan Stir Fry

• 1 pound of ground turkey or chicken
• 1 large carrot and yellow pepper cut into thin pieces
• 1 small onion diced 
• 1/2 cup of peas
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1 tsp each of ginger, coriander, cumin and cinnamon
• 1/2 tsp of nutmeg
• salt and pepper to taste
• 3/4 cup of chicken broth

In a skillet heat a bit of oil and brown the chicken until crumbly.

Add the vegetables and spices and mix well.

Add the broth and bring to a low boil reduce heat and simmer for 10 to 15 minutes.

Serve over hot couscous.

Wine Suggestion: Gewurztraminer

Cheers!

Give Thanks

Thanksgiving is quickly approaching as I see people in grocery stores heaving big turkeys into their carts.
For some families a turkey may be too big or to time consuming, especially if you have a busy weekend planned.
Roasted chicken is a quicker alternative to a full size turkey as it cooks quicker and there are less leftovers.
This is a recipe for a honey roasted version made with buckwheat honey. This honey has a very distinct flavor that is great in cooking. You can use plain honey if that is all you have on hand. You can grill this chicken on the barbecue or roast it in the oven.

The second recipe is for a pilaf that features garlic scapes. I discovered these at the farmers market this summer. They look like long curled green onions and  have a very strong garlic flavor. Again if you can't find them just use garlic cloves instead.

  I would just like to thank my readers for supporting my blog and thank the websites that seek my blog out and feature me on their website. It really means a lot to me!
Hope everyone has a happy and safe Thanksgiving!

Honey Roasted Chicken with Garlic Mushroom Pilaf

• 1 roasting chicken
• 1/2 cup of buckwheat honey
• 1/2 cup of melted butter
• 1 tbs dried thyme leaves or 4 tbs fresh

Preheat oven or grill to 375F

Rinse and pat dry chicken. Place in roasting pan and place in oven or on grill(on opposite side burner is lit).

Meanwhile combine the rest of ingredients in a bowl.

When the chicken starts to brown begin brushing on the glaze every 20 minutes or so until chicken is golden and internal temperature reaches 180 F

Let stand for 10 minutes.

Garlic Mushroom Pilaf

•  ~olive oil
• 2 garlic scapes or cloves of garlic sliced
• 2 sun dried tomatoes chopped
• 4 large cremini mushrooms chopped
• 1 tbs thyme
• 1 cup of brown rice
• 3 cups of vegetable or chicken broth

In a pot  heat the oil and saute the garlic, thyme, mushrooms and tomatoes.

Add the rice and toss to coat well.

Pour in the broth stir to mix.

Bring to a boil reduce heat and cover.

Simmer for 45 minutes until water is absorbed and rice is tender.

Fluff with a fork and serve.

Wine Suggestion: Riesling

Cheers!

Loving It

This is the time of year when the kitchen becomes the heart of my home again, after hanging out on the patio all summer.
The island is the "hub" where we gather to do homework, cook, crafts or just hangout.
I love the warmth of the kitchen as cosy comfort food cooks in the oven filling the room with the aroma of dinner.

This is an easy dish to put together and smells wonderful while cooking.
You can use any parts of chicken that you wish. I used legs and thighs this time as they were on sale that week.

This dish can be served over pasta or rice.

Baked Italian Chicken

• 8 chicken parts (legs, thighs or breasts)
• olive oil
• flour
  
• 2 tbsp of crushed garlic
• 1 798ml can of tomatoes
• handful of chopped basil, rosemary and oregano
• 1/2 cup of pitted black olives
  
• 1/2 pound of mozzarella and Romano cheese blend shredded.

Preheat oven to 375F

Dredge chicken in flour until coated.
Heat olive oil in skillet.
Brown chicken on all sides. Remove to a platter keeping warm.
Drain off all but 1/4 cup of juices in pan.
Add the garlic tomatoes and herbs to the pan. Cook on medium breaking up tomatoes while stirring.
Adjust seasoning with salt and pepper.

Spoon some of the sauce into a large deep baking dish. Place chicken onto sauce and top with remaining sauce.
Top with cheese and olives.
Cover and bake for 30 minutes. Remove cover and cook 5 to 10 minutes longer.
Let stand for a few minutes then serve.

Wine Suggestion: Montepulciano

Cheers!

Rosemary and Wine

I love spring! My herb garden finally in full bloom.
Rosemary is my favorite herb of all.

This dish is a great for a dinner party. It takes no time at all to put together.
Once in the oven it doesn't need any fussing over and cooks unattended so you can visit with your guests.

Sweet potatoes and steamed green beans round out this meal quite nicely.

Pork Roast with White Wine, Garlic and Herbs

• olive oil and butter
  
• 1 3 or 4 pound pork loin roast
• salt and pepper
  
• 2 tbsp fennel seeds
• a head of garlic separated skins left on
  
• leaves from 4 rosemary sprigs
  
• 3 bay leaves
• 1 bottle of white wine

Preheat oven to 300F

In an oven proof roasting pan heat the olive oil and butter.
Season the meat with the fennel and rosemary and brown in the pan.
Add the rest of the herbs and wine.
Cover and cook in the oven until meat temperature reaches 150F.
Tent with foil on a platter.
Place pan on stove top and bring to a low boil scraping bits off the bottom. Simmer until sauce is reduced and slightly thickened.
Serve roast with sauce drizzled over top.

Wine Suggestion: Chardonnay

Cheers!

Fiesta

There are times when one just wants to walk in the door and eat right away with no fussing or waiting.
Alternatively one may want to mingle with guests or family and not tied to the kitchen.
Either way this dish fits the bill perfectly!

Again I praise the slow cooker. The answer to the busy working family or hostess.

This dish can be assembled in less then five minutes and yet tastes like you have been in the kitchen all day.

All you need to do is steam some white rice and your all set.

Fiesta? You bet!

Slow Cooker Mexican Chicken

• 1 pound of boneless chicken breasts
• 1 can of black beans drained
• 1 jar of salsa of choice (I used a mix of half each of medium and mango lime types)
• 1 tbsp chili powder
• 1 tsp of cumin

Mix all except chicken in bowl.
Place chicken in a slow cooker and pour sauce over top.
Cook on low for 6 to 8 hours.
Serve over hot rice and garnish with Monterey Jack cheese if desired.

Wine Suggestion: Muscat

Cheers!

Where's the Butter?

I simply love ethnic food from distant countries. Indian food is becoming increasingly popular.
We have quite a few Indian restaurants in our city.
One of the most popular dishes is Butter Chicken. It actually has no butter in it at all. The name refers to the silky tender texture of the chicken that literally melts in your mouth.

A friend gave me her recipe for butter chicken. I tweaked it a little to suit my taste.
It was a huge success in my house as everyone loved it!

Garam Masala and tandoori paste can be found in the ethnic isle of most grocery stores.
Serve over top of a fragrant bed of basmati rice with peas and warm Naan bread on the side.

Butter Chicken (Chicken Makhani)

Marinade

• 4 boneless skinless chicken breasts cut into pieces
  
• 4 tbs tandoori paste
• 1 tbsp garam masala
• salt and pepper

Sauce

• 2tbsp tomato paste
• 2 cups of cream
• 2 chopped tomatoes
• 1 tsp garam masala
• 1 tsp minced garlic
• half a small minced onion
• 1/2 tsp chili flakes
• 2 tbsp tandoori paste
• pepper
• ~oil
  

In a zip lock bag combine the paste, garam masala, salt and pepper. Add the chicken . Toss to mix well and place in fridge to marinate overnight.

~

Preheat oven to 350F. Place the chicken with the marinade in a dutch oven. (Cast iron works best here) Brown on stove top then place in oven for 45 min until tender and cooked through.

Meanwhile in a saucepan heat a bit of olive oil and add the onion and garlic. When soft add the rest of the ingredients and bring to a simmer.

Add to the chicken in the dutch oven and return to oven for 10 minutes or until sauce has thickened.

Wine Suggestion: Gewurztraminer


Cheers!

Catch Me!

It is a crazy hectic time of year.

Between life's normal routines we now must squeeze in time to shop for and wrap gifts, write cards, entertain, cook turkeys and go to Christmas parties.
Whew!.

I'm sure any any shortcuts now are appreciated. Especially when it comes to rush hour dinner time meal preparation.
This is a quick version of the classic Italian favorite Chicken Cacciatore. Using boneless chicken breasts greatly reduces the cooking time. While the chicken simmers you can boil the pasta.

This also tastes great re-heated the next day for a hot lunch.

Quick Chicken Cacciatore

• ~olive oil
• 1 pound of boneless chicken breasts
• 1/2 onion diced
• 1 can of tomatoes
• 2 tsp capers
• 2 tsp each of basil and oregano
• 1 tsp rosemary
• 1 tbsp minced garlic
• 1/2 cup of red wine
• 2 cans of tomato paste

In a large deep skillet brown the chicken in the olive oil.
Remove to a plate.
Add the onions and garlic and cook until softened.
Add the remaining ingredients and bring to a low boil.
Return the chicken to the pan reduce heat to low and simmer for 20 minutes to half an hour.
Serve over hot pasta of your choice.

Wine Suggestion: Merlot

Cheers!

P.S. The recipe for Shepherds pie has been updated.

Peachy Keen

If you have been to any type of market lately you will know that peaches are in full season right now.

This extremely versatile fruit can be used for canning, baking and incorporated into main dishes.

I have been  coming across a lot of recipes for Peach Chicken in magazines and newspapers.

I have tried a few and  haven't been too impressed with the end result. 

So I played around and came up with my own version and I think it is the best one I have tried so far.

Plan ahead for about an hour of marinating time for the flavors to really blend together.

This company worthy dish would go well with couscous or wild rice.

Perfect Peach Chicken 

• 4 boneless skinless chicken breasts
• 3 or 4 sliced peaches  
•  1 cup of orange or mango blend juice
• 1/2 cup maple syrup
• 1 tsp cinnamon
  
• 1 tbsp butter  

Divide the juice, syrup and cinnamon between two zip lock bags.

Place the chicken in one and the peaches in the other.

Marinate in the fridge for about one hour.

Remove chicken breasts and discard marinade. 

Grill on th barbecue until springy to touch and golden brown.

Pour the all the contents of the bag with the peaches into a sauce pan and heat to medium.

Add the butter and simmer stirring until liquid begins to thicken.

Serve over grilled chicken breasts.

Wine Suggestion: Riesling

Cheers!

Sittin' On The Can

We just returned from vacation to Ottawa and Montreal and I am finding it a bit hard to get back into the swing of things.

I guess I got a little lazy eating out at great restaurants and at friends throughout the week. Between the heat and still being in vacation mode I haven't been too enthusiastic about cooking until I came across a cool gadget called a vertical chicken roaster. I'm sure you all have heard of beer can chicken, where you take half a can of beer and place a whole chicken on top and put it on the barbecue. This is the same thing but with more stability. It is optional to use a can or not in the center. I think the chicken perched on the can looks quite comical.

My twin daughters created the barbecue sauce I used to baste the chicken. It has a bit of heat to it that blended well with the flavor of the beer I used in the can.

Vertical Roasted Beer Can Chicken with Spicy Sauce

• 1- 3 to 4 pound chicken
• half a can of beer
  
• ~olive oil

Spicy Sauce

• 8 tbsp Worcestershire Sauce
• 4 Tbsp ketchup
• 2 tsp sugar
• 1/2 tsp southwest spice mix or chili powder
• 1/2 tsp chipotle sauce
• 1 tsp salt
  

Rinse and pat the chicken dry. Place over a half a can of beer or a vertical chicken roaster with the can of beer in the center. Rub with olive oil. Place on a barbecue preheated to medium. Roast for 1 1/4 to 1 1/2 half hour until until internal temperature reaches 180F. After the first half hour begin basting the chicken with the sauce. Using oven mitts remove roaster with chicken from barbecue and let stand for 10 minutes then carefully remove from the roaster.

Cut into serving pieces and serve immediately.

Wine Suggestion: Riesling

Cheers!

Best of Both Worlds

My herb garden is blooming with an abundance of Italian herbs that I love to put in pasta sauce.

I am missing a good pasta dinner but the heavy comfort foods of winter just don't have the same appeal when the temperature outside is soaring, so I created this dish that combines outdoor grilling, my new herbs and pasta.
Eliminating the heavy tomato or cream sauce and just using olive oil keeps it light.
Boneless chicken thighs are very a economical cut and work well in pasta dishes.
Later in the summer you can use cherry or grape tomatoes but for now I just used Ontario hot house tomatoes diced up.
This could also be served as a cold pasta salad for a lunch or picnic buffet.
This is a dish that goes together quickly and will get you out of the kitchen and onto the patio pronto.

Pasta in summer, I love it!



Grilled Chicken Pasta Toss

• 8 boneless skinless chicken thighs
• lemon pepper
  
• 1/2 a package of farfalle (bow tie) pasta or pasta of choice
• 2 tbsp of minced fresh oregano, basil, thyme and rosemary
• 1/4 cup of extra virgin olive oil
• 1/2 cup of tomatoes diced
• 1/4 cup of sliced roasted red pepper
• fresh grated Parmesan cheese

Preheat grill.
Sprinkle chicken thighs with lemon pepper and place on grill spread out flat.
Grill until no longer pink in the center.
Meanwhile boil pasta according to package directions.
Slice chicken into strips. Drain pasta and add remaining ingredients including chicken.
Toss together and serve.

Wine Suggestion: Pinot Grigio

Cheers!

Craziness

What is going on?

I mean, last week we were all in shorts and sandals and this week
I am back to wearing cashmere sweaters.
Crazy, just plain crazy. I guess that is spring in Canada for you.

Since it has turned cold again I am craving a bowl of something hot and spicy. This is an adaptation of a recipe that was in our newspaper recently. It has all the exotic flavors of North African cuisine.
This dish is very low in fat and high in fiber and because you are using boneless chicken breasts, this stew cooks in less than half of the time that beef or pork stews do.


Lets just hope the weather soon turns like Morocco too!


Moroccan Chicken Stew

• ~olive oil
• 1 onion chopped
• 2 cloves of garlic minced
• 3 boneless chicken breasts diced
  
• 2 peeled and sliced carrots
• 2 tsp ginger
• 1 tsp turmeric
  
• 1 tsp cinnamon
  
• 1 tsp coriander
• 1 can of tomatoes with juice
• 4 cups of water
  
• 1 can each of green lentils and chickpeas drained and rinsed
• salt and pepper
• juice of 2 limes

In a large wide pot heat the oil and cook the onion and garlic until translucent.
Add the chicken and cook until starting to brown.
Add the carrots and spices.
Mix to coat everything well with the spices.
Add the tomatoes, beans and water.
Bring to a low boil and reduce heat to simmer.
Cook for 30 minutes to 1 hour.
Season with salt and pepper and serve with line juice squeezed over the top.

Cheers!

Tres Bon

I am a huge fan of classic traditional dishes that have been around for years.
Coq au Vin is one of them. This French dish has been around for centuries.
Everybody has a different version and this is my spin on it. I prefer to use white wine instead of red as I find the red overpowers the delicate taste of the chicken.

This dish pairs beautifully with mashed potatoes and a warm baguette.


Coq au Vin Blanc
(Braised Chicken in White Wine)

• ~olive oil
  
• 1 onion diced
• 1 celery rib diced
• 2 carrots sliced
  
• 1 head of of garlic peeled and diced
• 3 slices of bacon diced
• 1 chicken cut into 8 pieces with skin removed if you wish
  
• 3/4 bottle of white wine
• 1 cup of chicken broth
• 3 bay leaves
• 1 tsp each of rosemary, thyme and parsley
• 3 bay leaves
  
• salt and pepper

In a dutch oven heat the oil and add the first 5 ingredients. Cook until bacon is starting to brown and vegetables are soft.
Add the chicken and brown on all sides.
Add the remainder of the ingredients and bring to a low boil , reduce heat to medium. Cover partly with a lid and cook for about an hour and half. The liquid should be reduced by at least half.
Remove bay leaves and serve

Wine Suggestion: Chardonnay

Cheers!

Comfort & Joy

I have to admit I am getting tired of winter and all that goes along with it.
The illnesses that have gone through our household, the freezing temperatures and dry winter air all has me yearning for spring.

I have been seeking refuge in my kitchen as hovering over a warm stove creating comfort food for my family chases away the winter blues for me.

This dish is comfort food at it's best. You can use any cut of chicken you wish, I used breasts here.

The sunny flavours of the Tuscany region all come together here with the tomatoes, olives and Italian herbs. You can serve this on its own with warm ciabatta bread or add herbed boiled potatoes and a spinach salad for a heartier meal.

Lets hope spring arrives really soon..meanwhile keep warm in the kitchen!


Chicken Tuscany

• ~olive oil
• 8 skinless bone in chicken pieces such as breasts, thighs or drumsticks.
• 3 cloves of garlic minced
• 1 each large carrot, celery rib and onion diced
• 1/2 cup of grape tomatoes
• 2 bay leaves
• 1 can of white kidney beans drained and rinsed
• 1 tbsp parsley
• 1/2 cup of pitted black olives (optional)
  
• 2 tbsp Italian herb seasoning
• 1 cup of white wine
  

In a large wide pan heat the oil and add the onion, celery and carrot.
Cook until softened.
Add the chicken and brown on all sides.
Add remaining ingredients and bring to a low boil then reduce heat, cover, and simmer for 30 to 40 minutes until chicken is no longer pink in the centre.
You can remove the cover for the last 10 minutes to thicken sauce if needed.

Wine Suggestion: Chianti

Cheers!

Dream Dream Dream...

Here we are, smack in the middle of the dreary cold days of winter.

Are you dreaming of warm summer weather and craving a fruity summery type meal about now?
Unfortunately it is going to be a long time until those days are here.
Don't despair , this dish will have you thinking you are in the sunny region of Morocco with the sweet apricots, honey and exotic spices.

You can use chicken breasts or legs instead of the thighs if you prefer.
Cous Cous is a very tiny pasta grain made from wheat available in the rice section of your supermarket. It comes in white or whole wheat, I prefer the latter.


Moroccan Style Apricot Chicken with Vegetable Cous Cous.

• ~ olive oil
  
• 1 package of chicken thighs
• 1 tsp garlic
• 1 small onion diced
• 1 tbsp honey
• 1 tsp each of cumin, coriander and cinnamon
  
• 1 cup of dried apricots cut in half
  
• 1 cup of chicken broth

In a large frying pan heat the oil and add the onion and garlic.
Cook until softened.
Add the chicken and brown on all sides.
Add the apricots, broth, honey and seasonings.
Combine well and bring to a low boil.
Reduce heat to medium, cover and cook for about 20 minutes and then remove cover and cook until chicken juices run clear when pierced and sauce has thickened.




Vegetable Cous Cous

• ~ olive oil
  
• 2 cloves of garlic minced
• 1 small onion diced
• chopped vegetables of your choice (carrot, red bell pepper or peas)
• 1 cup of cous cous
• 1 1/2 cup of chicken broth
• 1 tsp parsley
• salt and pepper
  

In a pot heat the oil and add the garlic, onion and vegetables.
Cook until softened.
Add the broth and heat to boiling.
Remove from heat.
Stir in the cous cous, cover and let stand for 5 to 10 minutes.
Fluff with a fork and add the parsley.
Mix well season to taste and serve .





Wine Suggestion: Pinot Grigio

Cheers!

Warm Me Up!

I am sure all the snow we have had over the last two weeks has all the skiers and other winter sport enthusiasts smiling.

After a day spent out in the cold there is nothing better than to come in to a hot bowl of soup. This is a cross between chili, stew and soup and is one of the favourites in our home.
Chock full of vegetables, beans and meat it is a complete meal, just add a crusty loaf of ciabatta bread and a glass of hearty wine.

This is a great soup to serve a crowd after skiing or tobogganing.

Let it snow!

Hearty Hamburger Soup

• ~ olive oil
  
• 1 pound of lean ground beef or chicken
• 1 onion diced
• 1 celery rib diced
• 1 large carrot and 2 potatoes diced
• 1 can of diced tomatoes
• 1 can of navy beans
• 1 can of tomato paste
• 4 to 6 cups of beef broth
• 1 tbsp each of oregano, basil and parsley
• 1 tsp of thyme
• salt and pepper

In a large soup pot heat the oil and add the celery and onions.
Cook until translucent.
Add the beef and cook until brown.
Add remaining ingredients, bring to a boil then reduce heat and cook for 2 hours stirring occasionally, adding more beef broth if it gets to thick.
Adjust seasonings.
Ladle into bowls and serve.


Wine Suggestion: Shiraz

Cheers!

Copy Cat

Have you ever wished you could re-create a popular secret restaurant recipe at home like the KFC fried chicken or Swiss Chalet Quarter Chicken dinner?

I have done a little experimenting and have come up with a sauce that tastes pretty close to Swiss Chalet Dipping Sauce. I used a mixture of barbecue sauce, chicken broth and cinnamon.

I basted the chicken with 1/4 cup of the sauce and and reserved the rest for serving along side.
My family thought it tasted the same as the restaurant version.
Serve with crispy fries, coleslaw and warm rolls.

I will let you know when I master the KFC batter recipe!


"Swiss Chalet" Style Chicken

• 1 package of chicken breasts or quarters
• 2 tsp each of chicken bouillon concentrate, cinnamon and Italian seasoning mix
• 1 cup of water
• 1/4 cup of plain barbecue sauce
  

Preheat oven to 400F
In a small saucepan combine all ingredients except the chicken.
Bring to a low boil and whisk until slightly thickened. Set 1/4 cup aside.
Place chicken in a greased baking dish.
Bake in the oven until it begins to brown then brush chicken with reserved /4 cup of sauce and continue to cook until done.
Serve with remaining sauce along side.

Cheers!

Curry in a Hurry!

I love to try out different recipes from other cultures.
The aromas and tastes feel like you are taking a mini vacation to another country without even leaving your kitchen.

Indian food is quickly becoming a favourite in our house. The unique spice combinations have such a beautiful flavour, so different then other cuisines.
This is my variation of a popular dish called Chicken Curry that can be prepared in under an hour. You can use plain yogurt instead of the sour cream if you prefer.
Garam Masala is a popular Indian spice blend that available in most grocery stores in the spice aisle.
You will find yourself making this again and again, as it is perfect for a night when you want something a little out of the ordinary.



Indian Style Chicken

• 8 chicken thighs
• 2 tbs canola oil
• 1 onion thinly sliced or minced
• 1 tbsp each minced garlic and fresh ginger
• 2 tsp Garam Masala
• 1 cup fat free sour cream
• 1 cup water
• 2 tbsp parsley
• 1 hot chili pepper quartered(optional)
• salt to taste
  

In a heavy wide skillet heat the oil and add the garlic, onion and ginger. Cook stirring until onion begins to turn golden brown.
Add the Garam Masala and chicken.
Cook turning until chicken is light brown, about 5 minutes.
Add the sour cream, stir well and cook until sauce is starting to thicken.
Stir in water, parsley, hot pepper and salt.
Reduce heat and simmer until chicken juices run clear when pierced and sauce is reduced.
Serve with Naan bread, Steamed Basmati Rice or Curried Rice and Peas.

Wine Suggestion: Gewürztraminer

Cheers!