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Jambalaya 😊

Jambalaya 😊

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New Orleans

Yield: 4 Servings
Adapted from The Daring Gourmet

I have updated the recipe to show the hot sauce as optional. This has a decent heat level (too hot for Gayle) without any hot sauce, possibly due to the Creole seasoning. I used Tony Chachere’s. Just opening the can made my eyes water and I sneezed twice. You can change or remove any of the proteins, although the Andouille is very traditional. Some calamari would be a nice addition.

Next time: There is too much liquid for the rice. Increase the rice to 1½ cups . Also might be worth setting the cooked meat aside before adding the veg., then returning when the rice is added.

Chicken & Marinade

  • 2TBS Creole seasoning, divided
  • 1lb chicken breast, cut into bite-sized pieces
  • ½lb Andouille sausage, sliced in ¼ inch slices
  • 2TBS butter
  • 8-12oz medium raw shrimp, deveined (optional: tails removed)
  • 8oz raw calamari (optional)

Vegetables

  • 1yellow onion, chopped
  • 3cloves garlic, minced
  • 1green bell pepper, diced
  • 1-2stalks celery, diced

Jambalaya

  • 1½cups (or more) white long grain rice
  • 1(14.5 oz) can diced tomatoes
  • 0-2tsp hot sauce (optional)
  • 1tsp Worcestershire sauce
  • 2cups chicken broth
  • 2bay leaves
  • ¾tsp salt
  • 4green onions, thinly sliced

Marinate Chicken: Place the chicken in a bowl with 1 TBS of the Creole seasoning, mix well and set aside while you prep the vegetables.

Prep the vegetables: Chop & mince all of the vegetables as required. Set up the mise en place for the other ingredients.

Saute Chicken, Sausage & Vegetables: Heat the butter in a large straight sided skillet over medium-high heat and brown the chicken on all sides.
Add the Andouille sausage and cook for another 3 minutes or so until the sausage begins to brown. Remove chicken and sausage and set aside,
Add more oil if needed, the onion, celery, and bell pepper and cook for 3-4 minutes. Add the garlic and mix in. Cook for 30 seconds.

Jambalaya: Add the rice, diced tomatoes, hot sauce (optional), Worcestershire sauce, salt and pepper and if you’re brave. the remaining TBS of Creole seasoning, stir to combine. Return the meat to the pan and add the chicken broth and bay leaves.

Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir, around the halfway point. Add the shrimp (and calamari if using), cover, and simmer for another 10 minutes or until the rice is tender.

Serve sprinkled with some sliced green onions.

Chicken Parmigiana

Chicken Parmigiana

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Yield: 6 portions, simple to double
Scott Nowell

Early 90’s: This is Gayle and my variation on a Pillsbury recipe for Veal Parmesan. It needed a lot of fixing. We’ve been making it for many years and like it for its simplicity. Unlike a lot of Chicken Parm recipes, this is baked in the sauce rather than coated just before serving. The sauce for this is very simple and uses inexpensive canned sauce. You can certainly substitute your favorite sauce, but it will likely be a different dish.  That’s a double batch in the photo above.

  • Chicken:
  • 3boneless skinless chicken breasts
  • ¾cup grated parmesan cheese
  • ¾cup plain bread crumbs
  • 1egg beaten with 2 TBS milk
  • ½cup flour seasoned with salt and pepper.
  • vegetable oil
  • 1-2TBS butter
  • Sauce:
  • 1medium onion, chopped
  • 48 oz cans tomato sauce
  • 1tsp oregano
  • 1/8tsp freshly ground black pepper
  • Assembly:
  • 8oz grated mozzarella cheese
  • ¼cup grated Parmesan cheese

Trim and halve the chicken breasts to form equal sized pieces. You can pound the chicken to get a uniform thickness, but I usually don’t do that. They come out fine as-is. Season with salt and pepper.

Set up a coating station in 3 dishes or 1 dish or plastic bag for the egg and 2 for the dry mixes. Put flour, seasoned with salt and pepper in the first. Beat the egg and milk in the second and season with salt and pepper. Mix the grated Parmesan cheese with the bread crumbs in the third.

Dredge the chicken breasts in flour, shaking off excess. Dip in egg mixture to coat, then press into cheese and crumb mixture. Turn to coat on all sides. Set aside and repeat with the remaining breasts.

Heat a pan until hot, add 1 TBS each of butter and oil. Heat until butter stops foaming. Brown chicken in batches on one side, turn and brown other side. Arrange chicken in 9 x 13 inch baking dish.

Sauce: Discard used oil and wipe out the pan so remaining crumbs don’t burn. Add 1 TBS oil and heat over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent but not browned. Add the tomato sauce and oregano. Stir and heat until boiling.

While the sauce is heating, divide the Mozzarella and place on top of the chicken breasts. When sauce is hot, carefully pour over the chicken breasts. Top each breast with equal amounts of the remaining Parmesan cheese.

Bake:

In 375°F oven for 20 to 30 minutes or until the sauce is bubbling in the center of the pan and the chicken is 165°F in the thickest part.

-or-

In 300°F oven. Cover dish with foil and bake approximately 1 hour. Remove foil and increase heat to 400°F, and bake until cheese is browned, 5-10 minutes.

Serve with:
Starch: duh! Pasta, of course.
Veg: Salad

Mom’s Chicken Wings

Mom’s Chicken Wings

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Yield: 24 wing sections
Scott Nowell

Dawn of time: This is my Mom’s recipe. A key here is to cook the wings enough. The collagen in chicken breaks down around 185°F. When you go over that magic mark, the wings get real tender. Keep in mind though, this doesn’t work on boneless breasts. They dry out.

  • 12whole chicken wings with tip section removed
  • – or-
  • 24chicken wing sections
  • salt & pepper
  • 1cup all purpose flour
  • 1tsp salt
  • ½tsp pepper
  • 1-2tsp seasonings of your choice like poulty seasoning, italian seasoning, herbs de Provence, etc.


Preheat oven to 400°F.

Season wings generously with salt and pepper.

Put the flour, 1 teaspoon salt, ½ teaspoon pepper, and your seasoning in a bag, paper or plastic as you see fit. Add 6 wings to the bag, close and shake to coat. Line up wings on a foil-lined or Silpat lined half-sheet pan. Repeat with remaining wings. Bake for 20 minutes. Remove and turn wings over. Bake for another 20-30 minutes until cooked to an internal temp of 185°F or higher.

Teriyaki Chicken Wings

Teriyaki Chicken Wings

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Yield: 24 wing segments
Scott Nowell

Late 80’s: Gosh, I’ve made this and variations a lot. This is simple but does use some ingredients that not everyone has. Adjust and substitute with what you have.  I suppose you could substitute any commercial sauce, argh! A key here is to cook the wings enough. The collagen in chicken breaks down around 185°F. When you go over that magic mark, the wings get real tender. Keep in mind though, this doesn’t work on boneless breasts. They dry out.

  • 12whole chicken wings with tip section removed
  • – or-
  • 24chicken wing sections
  • ½cup honey
  • 1TBS white wine
  • 1TBS soy sauce
  • 1TBS vegetable oil
  • 1shallot, minced
  • – or-
  • 2cloves of garlic, minced
  • 1heaping tsp of ginger, minced
  • 2tsp five spice powder
  • 2scallions (green onions),  cut to small rings

Preheat oven to 400°F.

Pour honey in large microwave safe bowl. Heat for 30 seconds to 1 minute. Add all other ingredients except chicken and scallions to bowl and mix well. Add chicken wings and turn to coat with marinade. Marinate for at least thirty minutes, turning occasionally.

Place up to 24 wing sections on a foil-lined or Silpat lined sheet pan and bake for 20 minutes.  Reserve the marinade.

Remove pan from oven and flip each wing over, dipping it in the reserved marinade.

Return to oven and bake until thoroughly cooked, checking at 20 minutes.  Add additional time if temperature in thick sections is not at least 185°F.

Sprinkle with scallions, serve.

Chicken Hand Pies

Chicken Hand Pies

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Yield: 8 Servings
handheld-chicken-pot-pies

Summer 2017: These came out quite tasty. Very similar to a handheld chicken pot pie. Now, if neatness counts and you really want to hold these in your hand, you need to do better than I did with the filling and sealing.  Don’t overfill.

  • FOR THE FILLING:
  • 6TBS unsalted butter, divided
  • 1cup chopped celery
  • 1cup chopped carrot
  • 1cup diced potato
  • 2cups chopped yellow onion
  • ¼tsp dried thyme
  • ¼tsp dried rosemary
  • ½tsp salt
  • black pepper to taste
  • 1cup peas (frozen is fine)
  • 2cups diced cooked chicken
  • ½cup flour
  • 3cups chicken stock
  • FOR THE CRUST:
  • 3¾cups all-purpose flour
  • ½tsp salt
  • 3sticks unsalted butter, cubed
  • ½-â…”cup cold ice water, as needed
  • 1egg, beaten with 1 TBS water (egg wash)

To make the chicken pot pie filling, melt 2 tablespoons butter over medium heat in a large pot. Add the chopped celery, carrot, potato, onion, dried thyme, dried rosemary, salt and pepper. Sauté until soft, about 15 minutes.

Add the peas and diced chicken to the pot, mix.

Add the remaining 4 tablespoons butter to the softened vegetables, and let it melt completely. Add the flour and stir to distribute, then add the chicken stock. Bring the mixture to a boil, then back down to a simmer, and let it bubble for five minutes until it has thickened. Adjust the seasoning if desired, then let this mixture cool to room temperature, then chill completely in the fridge, for at least 3 hours.

In the meantime, make the pie crust. Pulse the flour and salt together in a food processor 10 times, to combine. Add the cubed butter and pulse about 20 times until the butter is chopped up into pea-sized pieces. Drizzle in the ice water and pulse until the dough comes together. You want to stop adding water when it looks crumbly, but if you pinch a bit of the dough, it holds together. Dump the dough out onto the counter, bring it together into a flat disk with your fingers, then wrap in plastic. Chill in the fridge for two hours.

Once the filling and pie crust are chilled, we’re ready to bake. Preheat the oven to 400ºF.

Roll the pie crust out to about 1/8 inch thick, and cut 6-inch wide circles. If you re-roll the scraps, you should be able to get 8 circles total.

Place a few spoonfuls of filling into each circle. Don’t overfill. The photo shows what over-filling does. Leave ½ inch space around the edge on half. Paint the edge with water or egg wash. Fold the edge over, then enclose by crimping with your fingers or a fork. Repeat with the remaining ingredients, then place four pies each on two sheet pans. Cut vent slits into each pie, then brush with egg wash. Bake for 25–30 minutes until golden brown and crusty. Let the pies cool for at least 5 minutes, then enjoy!

White Bean Chicken Chili

White Bean Chicken Chili

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Yield: 6 Servings
Scott Nowell (more or less)

Circa 2004: I think some variation of this recipe came from my daughter Samantha. Later I searched it out on the internet and combined a couple of different recipes for a church pot luck. It has a fair number of ingredients, but goes together real quick. The recipe uses cooked chicken, but you could sauté a chicken breast or two, if you don’t have cooked on hand.

  • 1TBS olive oil
  • 1small onion — peel/chop fine
  • 2medium garlic clove — peeled/chopped
  • ½tsp ground cumin
  • 1medium red bell pepper — chopped fine
  • 1tsp chili powder
  • ½lb roasted, sautéed or canned chicken breast — cut in 1/2 in. cubes
  • 214½ oz cans of white beans, (cannelloni, navy, etc, undrained)
  • 114½ oz can chicken broth or 2 cups homemade
  • 14 oz can diced green chilies, mild, medium or hot
  • 1TBS lime juice
  • 2TBS cilantro — minced

Serving: (optional)

  • salsa
  • sour cream
  • Mexican Cheese Blend, shredded

In a large pot heat the olive oil over medium heat. Add the onion, and red bell pepper. Sauté 4-5 minutes. Add garlic and sauté for 30 seconds.

Stir the white beans, chilies, cumin, chili powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes.

Stir in the chicken and simmer 5 minutes.

Stir in the lime juice and cilantro.

Serving:

A tablespoon of salsa, sour cream and/or shredded cheese can be used to garnish each serving of chili, if desired.

Oven-Fried Chicken Thighs

Oven-Fried Chicken Thighs

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Yield: 6 servings
Scott Nowell

Circa 2015: I love nice crispy chicken thighs. Great flavor and the coating is a real playground for experimenting with additional seasonings. Based on personal preference choose just flour coating, regular bread crumbs or Panko crumbs or use a variety.

For non-coated:

    • 6large chicken thighs, bone-in, skin-on
    • salt
    • freshly ground black pepper
    • flour

For coated:

  • 2eggs
  • milk
  • 1cup seasoned bread crumbs, regular or panko
  • – or –
  • additional seasoned flour


Preheat oven to 425°F.

Line a quarter sheet pan with foil and spray or lightly coat with oil.

For all:

Arrange the chicken thighs skin side down on a cutting board. Using a sharp paring knife, trim off any excess skin at the edges. Note: if you’re a crispy skin fan you can skip the trimming.

Season both sides generously with salt and black pepper.

For coated:

Line up two or three bowls for a breading station. In the first place about 1/2 to 2/3 cup flour, season with generous pinch of salt and pepper.

In the second beat the eggs. Season with salt and pepper and mix in about 1/2 cup milk.

Optional: In the third, add the bread crumbs and season with additional salt and pepper to taste.

One at a time, dredge the thighs in the flour to coat completely. Shake or tap to remove excess.

Coat the floured chicken in the egg mixture, turning to coat completely. Drain excess.

Dip the chicken in the bread crumbs turning to coat generously or re-dredge the chicken in the flour.

Bake:

Place chicken skin side down in the prepared pan.

Repeat with remaining chicken.

Bake for 30 minutes, remove and turn chicken over.

While the chicken is baking, make mashed potatoes or rice pilaf and you choice of green vegetable.

Bake for 20-30 minutes more until crispy and temperature is at least 190°F.

Remove from oven and let sit for 10 minutes.

Serve with:
Starch: Mashed Potatoes, Rice, Pasta.
Veg: Any

Special Seasoning

Yield: 1 lb Seasoning Mix
  • 4tbs white pepper
  • 4tbs black pepper
  • 3tsp garlic salt
  • 3½tbs sage
  • 1tbs coriander
  • 4tsp ground ginger
  • 1tbs plus 1 tsp cayenne
  • 2tsp clove
  • 2tsp allspice
  • 2tsp savory
  • 1tsp marjoram
  • 1tsp thyme
  • 1¼cups table salt

Add 24 grams mix to 1 cup AP flour

Grilled Butterflied Chicken

Grilled Butterflied Chicken

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Yield: 4 Servings
j. Kenji Lopez / Serious Eats

Summer 2017: Butterflied (spatchcocked) birds cook a lot faster than regular ones. The two zone cooking keeps the chicken moist and prevents the skin from burning. I’ve also made this with herbes de Provence seasoning added. It’s great either way.

  • 1(3½ to 6 lb) whole chicken, giblets saved for stock
  • Salt and pepper

Pat chicken dry with paper towels and place on a large cutting board, breast sidedown. Using sharp kitchen shears, remove backbone by cutting along either side of it.  Make sure to add the backbone to your stock bag in the freezer.  Turn chicken over and lay out flat. Press firmly on breast to flatten chicken. For added stability, run a metal or wooden skewer through chicken horizontally, entering through one thigh, going through both breast halves, and exiting through other thigh. Tuck wing tips behind back. Season generously with salt and pepper.

Set half the burners of a gas grill to high heat. Preheat for 5 minutes. Clean and oil grilling grate.

Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 110°F, 20 to 30 minutes.

Carefully flip chicken and place on hotter side of grill, skin side down, with breasts pointed toward cooler side.

Reduce heat to medium-low. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F, about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Also check the thigh temperature for 165°F.  Do not leave the lid off for longer than it takes to check temperature.

Transfer chicken to a cutting board, cover loosely with foil and allow to rest for 5 to 10 minutes. Carve and serve.

Serve with:
Starch: Potato Salad, Grilled Potatoes.
Veg: Corn, Grilled Asparagus, Grilled Green Beans

Chicken And Broccoli Stir Fry

Chicken And Broccoli Stir Fry

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Yield: 4 Servings
Adapted from Dinner at the Zoo

2016: I think Gayle found this on the internet. It came out quite good and goes together quick as a stir fry should. The oyster sauce is a nice change from my usual stir fries. I give my portion a few drops of pepper oil for some heat.

  • 1lb boneless skinless chicken breast, cut into 1 inch pieces
  • 1TBS + 1 teaspoon vegetable oil
  • 2cups small broccoli florets
  • 1cup sliced mushrooms (if you don’t like mushrooms you can add more broccoli instead)
  • 2tsp minced fresh ginger
  • 1tsp minced garlic
  • ¼cup oyster sauce
  • ¼cup low sodium chicken broth or water
  • 1tsp sugar
  • 2tsp toasted sesame oil
  • 1tsp soy sauce
  • 1tsp cornstarch
  • salt and pepper to taste

Heat 1 teaspoon of oil in a 10″ fry pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.

Add the ginger and garlic to the pan and cook for 30 seconds more.

Remove the vegetables from the pan; place them on a plate and cover.

Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. Make a slurry In a small bowl by mixing the cornstarch with a tablespoon of cold water.

Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the slurry and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

Serve immediately, with rice if desired.

Chicken Dijonaise

Chicken Dijonaise

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Yield: 2 to 4 servings
adapted from Jacques Pépin

Circa 2006: Ooh this is good. I saw this on a Jacques Pepin show. It is a simple sautéed chicken breast with an absolutely delicious mustard cream sauce. I think on the show he used the red onion, endive and asparagus side shown below.

  • 2-4boneless chicken breasts
  • 1shallot, minced
  • 2cloves garlic, minced
  • 1TBS prepared Dijon mustard
  • 1TBS coarse Dijon mustard
  • 6 to 8oz heavy cream
  • vegetable oil

Heat pan over medium high until hot, add oil and heat until almost smoking. Brown chicken breasts, cooking for 2 to 4 minutes per side. Remove to hot plate in oven. Clean pan, heat until hot and add small amount of oil. When hot, add shallot and cook for 30 seconds to a minute, until just translucent. Add garlic and cook for 10 to 15 seconds. Add both mustard’s and cook for 30 seconds. Add cream and bring to boil. Cook for 1 to 2 minutes. Return chicken to sauce. Cover and simmer slowly (5 to 6 minutes) until chicken is cooked through. Serve.

Suggested Sides:
Starch: Rice, Mashed Potatoes, Polenta or Pasta.
Veg: Red Onion, Endive and Asparagus, Asparagus, Green Beans