French Chicken in a Pot

The other day I was at Freshco (I think it was New Sale Day Thursday) when I saw these 3 to 4 lbs $6 whole chickens. I thought to myself "Sweet Deal!" and I bought one. Now, what to make... I was pretty sure that I wanted to cook the chicken whole and I had also picked up a head of Cauliflower for $0.99 (normally $2.99). That's when I thought to just Roast it all together.

As usual I took a look around for some recipes and used this one as my base, then tweaked it for my cooking style.



Ingredients:
1 - Whole roasting chicken (3 - 4 lbs), cleaned
2 - Tsp salt
1 - Tsp pepper
3 - Tbsp butter
1/2 - Onion chopped (about 1/4 cup)
1/2 - Onion rough chopped (about 1/4 cup)
2 - Garlic cloves, chopped
4 - Garlic cloves, whole, skin removed
6 - Mushroom, quartered
2 - Tbsp Rosemary
3 - Potatoes, chopped
1 - Head Cauliflower, chopped
1 - Cup white wine (an addition while I was cooking)



Directions:
Adjust oven rack to lowest position and heat oven to 275 degrees (I had it originally set to 250 but then it takes way to long to cook). Pat chicken dry with paper towels and season with salt and pepper (this is a very essential step for proper browning). Heat butter over medium heat, add the chopped onion and chopped garlic.



Cook for 2 - 3 minutes and then add chicken breast-side down.



Scatter the remaining onion, garlic, mushrooms and 1/2 the rosemary around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and then sprinkle with the other 1/2 of the rosemary and cook until 6 to 8 minutes. Pour in a 1/2 cup of the white wine.



In a Dutch Oven add the potatoes and cauliflower.



Place the chicken in the Dutch Oven, scoop in the other cooked veggies and splash in the other 1/2 cup of white wine.



Cover with Lid and put in oven for about 100 - 120 minutes or until a thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh. When I first made this I was expecting it to be done in 70 minutes but it took until 110 minutes before it was ready... 

I made up some corn for the kids and put some shredded old cheddar cheese on the cauliflower and potatoes to give them a little more flavor.

Cinnamon Spiced Moroccan Chicken Recipe

This recipe was posted on my Facebook site by one of my friends. I thought it looked really good so I decided to give it a shot! (Original Recipe can be found here)



Ingredients:
2 - Tbp flour, divided (or 1 Tbp flour and 1 Tsp Cornstarch)
1 1/4 - Tsp Cinnamon, Ground
1/2 - Tsp Cumin, Ground
1/2 - Tsp Ginger, Ground
1/4 - Tsp Red Pepper, Ground
1/4 - Tsp Sea Salt Grinder
4 - boneless skinless chicken thighs (or 2 chick breasts cut into 4 pieces)
1 - Tsp olive oil
1 - Cup chicken broth
1/2 - Cup pitted whole dates, sliced
1/4 - Cup toasted sliced almonds
1 - Cup of Couscous or Rice



Directions:
Mix 1 tablespoon of the flour, cinnamon, cumin, ginger, ground red pepper and sea salt in shallow dish.



Coat both sides of chicken with spice mixture.



Heat oil in large skillet on medium heat. Add chicken; cook 3 minutes per side or until golden brown.





Mix remaining 1 tablespoon flour and broth in a small container and add it to the skillet. (this is where I failed, I read the original directions wrong and added the flour and broth before mixing so it looked kind of funny and if I was going to do it again then I would use cornstarch instead of flour as I found the flour left kind of a flowery taste)



Bring to boil. Stir in dates and almonds. Reduce heat to low; simmer, covered, 7 minutes, or until chicken is cooked through.

Serve over couscous or rice.

(The rice is brown Jasmine mixed with Garlic Stuffed Olives and Chopped Pistachios)

French Onion Soup

I think I was watching "French Food at Home" with Laura Calder when I first saw French Onion soup being made. It had to be the grated gruyere cheese that had me the most interested. Even though gruyere can smell a little funny, it has a great taste with the french onion and it's super stringy when all melted.



Ingredients:
1/4 - Cup unsalted butter (start with less and add more if needed)
2 - Pounds yellow onions (about 6 medium), halved and thinly sliced lengthwise
4 - Cloves of Garlic (chopped up finally)
1 - Tbsp (heaping) of all-purpose flour
2 - Tbsp thyme
1 - Tsp freshly ground black pepper and salt
1 - Cup dry white wine (0) -> Sauvignon Blanc or Chardonnay
6 - Cups beef broth
1 - Cup of chunked melbatoast
3 - Cups grated Swiss Gruyere cheese



Directions:
In a large heavy-bottom pot, melt the butter over Medium-high heat. Add the sliced onions, thyme, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 - 45 minutes.





Add the flour, garlic and cook for 1 to 2 minutes.





Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes (You can adjust the boil time depending on how much of the wine you want to taste).



Add the beef stock, and allow the soup to simmer for an additional 30 minutes as the flavors develop. Season the soup with salt, and pepper, to taste.



Put the soup into bowels.



Put the chunked melbatoast on top of the soup.



Place grated cheese on top.



Put the bowels into the oven on broil for a couple more minutes until the cheese melts / browns.

Burrito / Enchilada Wraps

After making the "Black Bean and Quinoa Chili-Stuffed Peppers on Basmatic Rice" from the night before, I was left with 1/2 Can of each Black Beans, Pinto Beans and Corn. I used to make this Enchilada dish that I found in the Kraft Cheese magazine and I figured I could make something like it out of these leftovers. Keep in mind this was a quick "throw together left over dinner".

Ingredients:
Olive Oil
1 - Package Tortilla wraps (I like the Dempsters "Ancient Grains")
1/2 - Onion, Chopped
2 - Cloves Garlic
1/2 - Can Black Beans
1/2 - Can Pinto Beans
1/2 - Corn
1 - Cup Mozzarella Cheese, shredded
2 - Tsp Chili powder
1 - Tsp Thyme
1 - Tsp Basil
Salt
Pepper

Directions:
Heat olive oil in a large sauce pan over medium-high heat and add onion. Saute until soft and then add garlic. Cook for 1 minute more then add black beans, pinto beans, corn and spices. Cook for 5 more minutes over medium heat (just long enough to heat up the beans and corn).

Scoop mixture in Tortilla wrap, roll up and place on Toaster oven sheet. Make 4 of these. cover with shredded cheese and put in toaster oven for 3 - 5 minutes (or until cheese is all melty) at 400 F.

Serve warm :)

Black Bean and Quinoa Chili-Stuffed Peppers on Basmati Rice

That's a pretty long title isn't it? This recipe (modified) comes the from the January 2014 issue of "Triathlete". Before you ask, no, I'm going to try a Triathlon anytime soon. This magazine was in Christmas stocking :) Back to the recipe. This is a Vegan Dish that is packed with protein! This was a really good dish and because I ended up opening a number of different cans of things, Bean's Corn, etc, I was able to use the leftover to make another complete dish! (See Burrito / Enchilada Wraps)

Ingredients (Chili):
1/2 - Tbsp olive oil
1 - Bell pepper, diced
1/2 - Cup onion, chopped
4 - Cloves garlic, minced
2 1/4 - cups canned, diced tomatoes
1/4 - Cup quinoa, uncooked (rinsed)
2 - Tsp chili powder
1/2 - Tsp cumin
1/2 - Tsp oregano
1/4 - Tsp salt
1/4 - Tsp pepper
1 - Bay leaf
1 - Cup canned black beans (rinsed)
1 - Cup canned pinto beans (rinsed)
1/2 - Cup canned corn (rinsed)



Ingredients (Peppers):
4 - Bell pepper, halved and seeded
1/4 - Cup cilantro, minced
1 - Cup basmati rice, uncooked



Directions:
Preheat oven to 400 F
Boil water and cook basmati rice in pot (10 - 15 minutes - Keep warm when finished)
In a large pan, heat olive oil over medium-high heat, add onions and diced bell pepper. Saute until softened.



Add garlic and saute for 1 minute more



Add tomatoes, quinoa, spices, bay leaf and mix together well



Add black beans, pinto beans, corn and mix again





Partially cover and simmer on low-medium heat for 15 minutes
While chili is simmering, lightly oil a foil-lined baking sheet and place half peppers cut side down. Bake in oven for 10 - 15 minutes or until lightly roasted





Remove peppers from oven, and divide chili evenly amount them. Serve over basmati rice. Sprinkle with cilantro. Serves 4

Homemade Hamburgers

I was a little reluctant to share this one as it's my BFF's recipe and not mine (but I really love it!). This is the recipe that got me Barbecuing thing properly and not just burning the heck out of everything. I used to be afraid of serving things under cooked so if it was blacked, then it was cooked. Everything changed when I started making these hamburgers. I learned to get the correct temperature on the Barbecue, to cook things properly and as a results, these hamburgers are a summer favorite!

Ingredients:
1 - Lb lean ground beef
1 - Egg, beaten
1/4 - Cup bread crumbs
1/8 - Cup ketchup
1 - Tbsp green onion
1 - Tsp dry onion soup mix
1/2 - Tsp seasoning salt
1/2 - Tsp ground black pepper
5 -Thinsation / Thintini buns (not shown)




Directions:
Beat egg in a bowl, add bread crumbs, ketchup, green onion, dry onion soup mix, seasoning salt, pepper.

Mix everything together until well blended.

Add in the meat, mix well and form into a ball.

Split the ball into 5 equal size pieces. Another reason I love these burgers is that they aren't little "pucks of meat", they are a full sized and not very thick.Take one piece and put it in your palm. With your other hand tap it into a patty shape. Make sure that you start in the center and work your way out. You want the center to be slightly thinner than the sides so that the burgers will cook evenly (That was a Rachel Ray Tip!). Put the patties onto parchment / wax paper, stack on a plate, cover with saran wrap and put in the fridge until ready to cook. Another option is to put them into a freezer bag and freeze for later.

Barbecue and server with some homemade relish, homemade fries and homemade pickles :p