For You It's Bread, but for Some - It's Life

Yesterday I had the great pleasure of cooking beside a friend, Chef Myke Eggers, who volunteered his time to help prepare the Community Meal at Christ Episcopal Church for those in need through a program sponsored by the Pottstown Cluster.  

We introduced our diners to Indian cuisine.  Chef Myke prepared delicious naan that he baked from scratch.  Naan is a leavened, oven-baked flatbread that is often served with Indian food.

Chef Myke expressed himself beautifully on his Facebook page, that you should follow right now --> HERE. 

 

For our entree, we made chicken tikka masala where chunks of chicken are marinated in fragrant spices (coriander and cumin) and yogurt, cooked and served in a creamy tomato sauce over rice.  I adapted my slow cooker recipe found HERE by multiplying the ingredient amounts by 12.  

Chef Myke and my wonderful husband, Bob, prepped the chicken, zucchini (from our backyard garden) and onions.  Iced tea was served, brewed with fresh mint from Chef Myke's garden.

Many returned for seconds, and even thirds. 

Pottstown Cluster board president, Allan Altschull, stopped by to personally thank Chef Myke.

Volunteers make it happen.

Anna and Larissa reminded us to introduce the idea of volunteering at an early age to our children.  Anna (right), who wants to be a cupcake baker when she grows up, baked all of the scrumptious muffins that were served for dessert. 

In the words of Chef Myke,  

"Remember the next time you enjoy your meal to be thankful.  For you it's just bread, but for some - it's life."

No one in our community should go hungry.  Contact the Pottstown Cluster at 610-970-5995 to learn more about how you can help.  

~Merrill ♥

Mexican Casserole with Cornbread Crust

I love casseroles, Mexican food and cornbread!  This Mexican casserole with cornbread crust is a marriage made in heaven.  My beloved declared that he could eat it three or four times a week.  Need I say more?  It is super easy to make, and yummy!

I will share with you from the get-go that I made my Mexican casserole vegan style, but do not freak out as meat eater instructions are included as well.  My vegan version is for my husband who took the plant-based plunge about four months ago.  At last count, he had lost 39 lbs. and feels like a million bucks!  Read my blog post about why and how he did it.

INGREDIENTS

• 1/2 cup milk (I used soy.  We drink almond milk and use it in our cereal, but it's a tad on the sweet side.  For savory dishes, I prefer soy milk)
• 1/4 cup apple sauce OR 1 egg, lightly beaten (use one or the other.  Not both!)
• 1 can (14 oz.) cream of corn
• 1 can (4 oz.) chopped green chilies, drained
• 1 packet of taco seasoning, divided
• 1 cup (8 oz.) shredded cheddar and/or Jack (I used Daiya brand, equal parts pepper jack and cheddar - melts like a dream)
• 8 1/2 oz. corn muffin mix - Jiffy contains lard (pig fat), just so you know.  If that's okay with you, then use one box.  I use appx. 2/3 of a box of Yankee Cornbread & Muffin Mix by Gluten Free Pantry, owned by Glutino. 
• 1 tablespoon olive oil
• 1 large white onion, diced
• 1 can (10 oz.) enchilada sauce, divided
• 1 can (14 oz.) chili beans
• 3 cups cooked meat (like shredded rotisserie chicken or ground beef), or meat substitute.  I used fake chicken, but Boca crumbles work nicely, too.
• Fresh cilantro for garnish, chopped

DIRECTIONS

• Preheat oven to 400 degrees and grease 9" x 13" baking dish.
• In a bowl, combine milk, egg OR applesauce, cream of corn, chopped green chilies, 1 1/2 teaspoons of taco seasoning and 1/2 cup of shredded cheese.  Add dry corn muffin mix and stir until just combined.  Pour into greased 9" x 13" baking dish and spread evenly.  Bake for 20 minutes.
• While the corn bread is baking, heat olive oil and brown onions over medium high heat.  Add meat or meat substitute the remaining taco seasoning, chili beans (don't drain them) and 1/4 cup of enchilada sauce.
• When the corn bread is ready, it will barely set and still be miost.  That is okay.  Pierce the entire surface with a fork.  Pour remaining enchilada sauce over the cornbread and use the back of a spoon to spread evenly over the top.
• Evenly top with the meat (real/fake) and bean mixture and remaining cheese.
• Return to oven for 15 minutes until it is warm and cheese is melted.
• Top with chopped cilantro.

Enjoy!

~Merrill ♥ 


 

Recipe: Spinach Salad with Chicken and Avocado

Savor the end of summer with this quick and easy salad that is perfect for any weeknight (or, weekend).  We serve it as a main course all year round.  Omit the chicken for a vegetarian version, and the cheese for vegan style.

Click HERE for Printable version 

SPINACH SALAD:

8 cups chopped spinach (1 bag)
2 large tomatoes, diced
½ cup corn (frozen, canned or cut off the cob)
1½ cups chopped cooked chicken (a Costco or grocery store rotisserie chicken is the easiest way to go)
1 or 2 avocados, sliced (we looove avocado so I usually use two)

⅓ cup crumbled goat or feta cheese (personal preference or whichever you have on hand)
¼ cup toasted pine nuts

DRESSING:

3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Place all salad ingredients in large bowl.  Toss.

2. In a small bowl, whisk together the dressing ingredients. Pour over individual plates of salad (that way, if there is any salad leftover, it will keep until the next day.  Not so if the dressing is added to the entire bowl).

Serve.  Enjoy!

~Merrill ♥ 

World's Best Chicken Pot Pie

I am pleased as punch to share with you that I fed my family three dinners this week using one chicken.  First dinner:  Moistest roasted chicken ever.  Read about it HERE.  Second dinner:  Chicken soup, HERE.  Third dinner: Our personal favorite, the world's best chicken pot pie!  My beloved described it as being out of this world!   

 
Keep in mind that this is one of those clean-out-the-refrigerator types of recipes that we all love.  Pretty much whatever you have, goes.  For instance, I still had a leek from when I made pumpkin risotto with goat cheese.  I had never added leeks to chicken pot pie, but thought, "Why not?"  It was great!

You can add most any combination of diced, sliced and chopped fresh vegetables.  And, if you are in a real time crunch (running to soccer, track, band, whatever), you can use canned mixed veggies.  Rinse the heck out of them first because they are so full of sodium that it's not even funny.

Here are examples of vegetables that go nicely in a chicken pot pie:  onions, shallots, leeks, mushrooms, potatoes (red, white, whatever - peeled or unpeeled), carrots, celery, even corn (the corn mention's for you, Delana), frozen green peas, etc.  Yank open that veggie drawer in your fridge and go crazy!  You want to end up with about four cups of WASHED cut up veggies.  

PRINTER-FRIENDLY RECIPE

INGREDIENTS

• 1 pie crust
• 7 Tbsp. Butter, divided (2 to cook veggies, and 5 for the sauce) 
• 4 cups of diced, chopped sliced vegetables (see list in paragraph above) 
• 1 smidgen of garlic (if you like garlic a lot, add more smidgens)
• 5 Tbsp. flour
• 1 cup chicken broth
• 1 cup half and half (or heavy cream)
• 1/4 cup white wine (do not fear - all of the alcohol burns off and leaves a nice flavor - USE IT!)
• 1 Tbsp. tarragon (If you don't have any, buy it.  This recipe's deliciousness depends on it)
• 1 1/2 t. salt
• 1/2 t. black pepper
• 3 to 4 cups of leftover cooked chicken, diced/cubed (skin and icky parts removed)
• 1 egg white
• 1 Tbsp. water

 
DIRECTIONS

• Preheat oven to 425 degrees. 
• Melt 2 Tbsp. butter in large skillet over medium high heat.  Add vegetables and garlic.  Stir, stir, stir.  Cook 7 minutes.  Transfer to a bowl for later use.
• Melt remaining 5 Tbsp. over low heat.  Add flour and stir constantly for 2 minutes.  You want to prevent it from burning.  Low heat, stir, stir, stir.  (You're making a roux, which is the thickening agent in three of the mother sauces of classical French cooking).
• Add broth and cook, stirring constantly, until thickened
• Add half and half and cook over low heat for about five minutes, stirring constantly.
• Stir in tarragon, salt and pepper, and simmer 1 minute
• Add chicken and vegetables.  Stir to fully incorporate.
• Pour into deep pie pan or casserole.  I used a 2.5 liter casserole dish as I was concerned it would overflow in my oven.  Place pan/dish on cookie sheet to prevent oven spillage mess.
• Cover with crust.  Pinch edges.  Brush egg wash (beaten egg white and 1 Tbsp. of water) over entire crust, including edges.  Cut vents in crust.
• Bake at 425 for 20 to 25 minutes.  Remove from oven.  Allow to rest as long as you can stand it (+/- 5 minutes in our house).   

Dig in and enjoy!  If you try it and you like it, give me a shout!


~Merrill ♥

Creativity: Chicken Soup *Muffins* and SMASH!

I am a little sad because the guy with the caterpillar eyebrows left Debra Messing last night on SMASH.  Granted, she should never have had an affair (or affairs, as the case may be) with Joe DiMaggio.  I do hope they reconcile.  So, chicken soup to lift my après SMASH spirits is in order.   

Earlier this week, I roasted the moistest chicken ever (learn the secret HERE).  My beloved used part of the leftovers to make chicken soup because he knows it's one of my favorite lunches.  There was such a big pot that I decided to freeze some for later enjoyment.

CHICKEN SOUP *MUFFINS*

This is the easiest thing ever!  You'll need:  homemade soup, a silicone muffin pan (I chose cheery hearts), a cookie sheet and a ladle or large spoon.  Oh, and a freezer.  That is it! 

DIRECTIONS:

1.  Place silicone muffin pan on cookie sheet.  If you try to do this later in the process, soup will undoubtedly slosh all over your counter.  Nobody wants to clean up sloshed soup. 


2.  Ladle soup into muffin pan.


3.  Carefully place cookie sheet with filled muffin pan on level shelf in freezer and wait.  Whistle while you wait (or, is it work?) if you like, but I typically craft nifty gifites (HERE) while I wait.  Note to self:  Learn to whistle.


4.  Once frozen solid, remove *muffins* and place them in freezer zippered bag.  


5.  Freeze for later use.  When you have a hankering for homemade soup (Alton Brown recommends avoiding canned soups at at all times.  Read about it HERE), pop a frozen soup *muffin* or two into a bowl or mug and microwave, stirring every so often.  Easy and good.  Enjoy!

Now that I have my bowl of comforting soup, back to SMASH.  I stumbled upon the awesome TV series while cruising the OnDemand offerings.  I watched one episode, then another, then had a SMASH marathon and am now completely hooked!  It's wonderful!  It's all about the development of a Broadway show centering around the life of Marilyn Monroe.  There is much more drama behind the scenes than on stage.  

Katherine McPhee (from American Idol fame) and Angelica Huston are my favorites, so far.  Katherine has a beautiful voice.  Really.  If you haven't heard her sing, you must.  Angelica Huston is a gifted actress (and, I really hope she gets together with the dreamy bartender).  I am trying to decide if Derek, who plays the director, is scrumptious in real life or if it's just his British accent that makes me look twice.  Click HERE to learn more about the show.  It airs Mondays at 10:00 pm on NBC.  And, the soundtrack is coming out May 1.  Mother's Day gift, perhaps? 

Make soup.  Eat soup.  Freeze soup.  Eat more soup.  Love life.  Watch SMASH. ♥

 ~Merrill ♥ 

Roasted Chicken: The Secret to Moist Breasts Every Time

There is nothing quite like the aroma of a chicken roasting in the oven.  It's a weekend treat in our house.  The secret to having the breasts turn out moist each and every time is to roast the chicken upside down.  It's as easy as that.  Gravity works its magic, allowing the natural juices to travel down to the breasts, keeping them moist during the cooking process.  Remember this when it's time to roast your Thanksgiving turkey.  Thanks, Andrew (and your sister-in-law), for the tip! 

Preheat oven to 350 degrees.  Remove giblets.  Rinse bird with cold water and pat dry using paper towels.  Place UPSIDE DOWN in roasting pan (TIP:  line pan with aluminum foil and spray rack with nonstick cooking spray for easier cleanup).  Use your fingers to coat chicken with olive oil.  Sprinkle with a combination of your favorite seasonings.  This is not an exact science.  Just use what you like and have handy.  Today I tried a combination of sea salt, black pepper, garlic powder, onion powder, paprika, rosemary, thyme, parsley, celery seed, chili pepper and turmeric.  I first combined the seasonings in a bowl, then sprinkled generously atop chicken.  Roast for 15 minutes for each pound, plus an extra 15 minutes just for the heck of it (internal temperature needs to be 180 degrees).  Cover with foil and allow to rest for at least 15 minutes before carving.  This step is important in order to prevent the juices from running out when you cut it.

Carve and enjoy!  If you try this and you like it, please let me know! 

~Merrill ♥

Slow Cooker Chicken Fajitas

We recently returned from a glorious fun-filled family vacation in sunny Mexico (read about it HERE) and I am already missing Mexican cuisine (and the beach, weather, silly frozen drinks, pampering, etc...Who am I kidding?).  I thought I would try to conquer my Mexican food craving by whipping up a batch of chicken fajitas in the Crock-Pot.  Yum!

I took the most flavorful bits and pieces from our favorite Mexican recipes and combined them to make Slow Cooker Chicken Fajitas; a marriage made in heaven.  This recipe is on our regular dinner rotation schedule, it is THAT delicious!  And, it's super easy.

 

INGREDIENTS

• 2.5 to 3 lbs. boneless, skinless chicken thighs (can use breasts...personal preference)
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 8 oz cream cheese (don't use fat-free, ever)
• 1 (15 oz) can Rotel or diced tomatoes with green chilies (whichever is on sale), drained
• 1 (7 oz) can diced green chilies, drained
• 1 (15 oz) can black beans, drained and rinsed
• 8 oz frozen corn (or one 15 oz. can of corn, drained) 
• 1 large white onion, cut in half and then each half sliced thinly
• 1 large green bell pepper, cut in half, seeded, and then each half sliced thinly
• 1 jalapeno, finely diced, seeds removed (you can leave it out, but it mellows after six hours of cooking and adds really great flavor - go for it!) 
• Flour tortillas for serving (these do not go in the Crock-Pot)

READY, GET SET, GO!

In a small bowl, combine the vegetable oil, chili powder, cumin, garlic powder, dried oregano and salt.  Place chicken in a large dish or bowl and coat with oil/spice mixture (it's okay to use your hands...it's therapeutic!).  Add chicken to Crock-Pot.  

Top chicken with cream cheese, drained Rotel (or canned diced tomatoes), drained green chilies, drained and rinsed black beans, (there's a theme here...if it's in a can, drain it - beans are rinsed and drained) - corn, sliced onion and green pepper, and finely diced jalapeno with seeds removed.

Set the Crock-Pot on low and let it work its magic for six hours.  If you're home, you can give it a stir occasionally, but it really isn't necessary.  After six hours, shred the chicken using two forks (you can do this while the chicken's still in the Crock-Pot...less dishes).

SERVING SUGGESTIONS

Use tongs to place healthy helpings atop flour tortillas.  Add shredded romaine lettuce, salsa, sour cream (not fat-free, ever) and shredded sharp cheddar cheese (anything other than sharp isn't worth the calories).  Oh, and guacamole.  Yum!  Include rice as a side dish (loooove Goya yellow rice, comes in a box - Mmm...) 

This recipe should provide most families with plenty of lip-smacking leftovers, which are even better the next day.  Enjoy!

If you try this recipe, let me know what you think!  

© 2012 All photography, graphics, text and copy are the property of Ivy Lane Designs, LLC. 

Thai Green Curry Chicken (or, Kaeng Khiao Wan Kai)

Kaeng Khiao Wan Kai:  Sweet Green Curry with Chicken


Thai green curry with chicken is one of Thailand's signature dishes (and, one of my favorites!).  It's easy to make and not terribly spicy.  If you want to bump up the heat a notch or two, add more green curry paste. 

True confession:  The first time I made this recipe I added 8 tablespoons of green curry paste because I LIKE IT HOT!  Well, not quite THAT hot.  I am pretty sure I was breathing fire for the rest of the night.  So, 1 tablespoon is quite a safe and tasty amount.  Enjoy!

 

NPR reported HERE that eating spicy foods is known to cut triglycerides (a certain fat).  Check out the Penn State study HERE.

INGREDIENTS:

• 2 t. vegetable oil  
  
• 1 Tbsp. green curry paste (more if you like yours hot - I do!)
• 5 Kaffir lime leaves (I couldn't find Kaffir lime leaves locally so I bought a tree HERE).
• 1 can coconut milk
• ½ cup water
• 2 c. eggplant, peeled and cubed into 1/2" pieces
• 4 chicken thighs, cut into cubes, marinated in fish sauce for 1 hour
• 1 can straw mushrooms, halved lengthwise
• ½ cup basil, chiffonade (chiffonade is a cooking technique in which herbs, such as spinach and basil, are cut into long, thin strips) 
• 2 t. fish sauce (I am brand loyal to Squid Brand)
• 1 Tbsp. sugar

DIRECTIONS:

• Heat oil in pan
• Add green curry paste and cook 3 or 4 minutes over medium heat (this toasts the spices and brings out a wonderful aroma)
• Bruise Kaffir lime leaves and add to pan
• Add coconut milk and water and cook for 3 or 4 minutes minutes, stirring intermittently
• Add cubed eggplant
• Add cut chicken, cook until chicken is thoroughly cooked, about 10 minutes
• Add straw mushrooms and fresh basil (TIP:  always add fresh herbs at the very end of cooking)
• Add fish sauce and sugar, cooking while stirring for 3 or 4 minutes
• Remove the lime leaves before serving

SERVING SUGGESTION:

Serve atop your favorite steamed rice or with round rice noodles.  I serve mine with rice and use a rice cooker.  Rice cookers are inexpensive and produce perfect rice every time.  Mine has a timer so I can set it and forget it.   

If you try this recipe, let me know what you think.   Enjoy!

© 2012 All photography, graphics, text and copy are the property of Ivy Lane Designs, LLC. 

Slow Cooker Chicken Tikka Masala Recipe

Chicken tikka masala is, hands down, our absolute favorite slow cooker recipe.  Not only is it in our regular rotation of dinner recipes, it tops the list!  Eating at an Indian restaurant can be expensive.  Not so if you create the dishes at home. 

If you are unfamiliar with Indian cuisine, or cooking Indian food, this recipe is a great introduction.  It calls for garam masala, a combination of cinnamon, black pepper, cloves, black cardamom and nutmeg.  In India, each family has their own recipe for making garam masala.  It is fragrant and adds wonderful flavor to the dish.  If you don't have it, buy it (it's with the dried spices) as it is a necessary ingredient in this recipe.  There is no need to make children a separate dish as this is not spicy.  I have always believed that it's a good idea to acclimate children to distinctive flavors.

ma·sa·la/məˈsälə/:  Any of a number of spice mixtures ground into a paste or powder for use in Indian cooking.

SLOW COOKER CHICKEN TIKKA MASALA RECIPE

 

FOR THE CHICKEN:

• 9 whole boneless, skinless chicken thighs
• 1 Tbsp. ground coriander
• 1 Tbsp. ground cumin
• 1 t. salt
• 12 oz. plain yogurt (I use two 6-oz. containers of plain fat-free Greek yogurt)
• 4 Tbsp. butter
• 1 whole jalapeño pepper, stem removed - pierce pepper several times with sharp knife [Fear not!  The jalapeño will add a bit of flavor as the dish cooks.  It is removed before serving]

 FOR THE SAUCE:

• 4 Tbsp. butter
• 1 whole large white onion, peeled and diced
• 6 cloves garlic, peeled and minced (I use the stuff that comes in a jar - actually, I buy the huge container at Costco)
• 1 Tbsp. salt
• 3 Tbsp. garam masala
• 1 piece fresh ginger, about 2-3 inches long, peeled and grated
• 4 c. crushed tomatoes
• 1 Tbsp. sugar
• 2 t. cornstarch
• 1-½ c. heavy cream

SERVING SUGGESTIONS:

• Hot rice (I use a rice cooker)
• Chopped fresh cilantro

PREPARATION INSTRUCTIONS:

• Cut the chicken thighs into 1½-inch pieces.  Put cut up chicken pieces in a large bowl.  
• In a separate small bowl, mix together coriander, cumin and salt.  Sprinkle over chicken.
• Top chicken with yogurt and mix thoroughly.  Allow to rest for 10 minutes. 
• [While the chicken is doing its quick marinate, peel and grate the ginger.  I use a microplane which also comes in handy when grating parmesan, coconut or zesting citrus.  You can see the one I have by clicking HERE.  Set the ginger aside]
• [If you have a huge 15" saute pan like mine, you can cook all of the chicken in one batch, as instructed.  If not, you will need to cook it in 2 batches so that the chicken pieces are in a single layer].  
• Melt the butter over medium heat. Raise the heat to medium high and quickly brown the chicken. Transfer browned chicken to the slow cooker.  Top the chicken with the pierced jalapeno.
• Prepare the sauce. Wash the pan.  Melt the butter over medium high heat.  Add the onions, garlic and salt. Cook stirring frequently until the onions begin to lightly brown around the edges.
• Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and sugar. Stir well, scraping the caramelized bits from the bottom of the pan and bring to a boil. Pour over the chicken in the slow-cooker.
• Cover and cook on LOW for 5 hours, or until the chicken is very tender.
• Use a fork or whisk to stir the cornstarch into the heavy cream until smooth. Pour into the slow cooker and stir gently until the color is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.  Discard the jalapeño. 
• Serve over hot rice, topped with generous amounts of chopped cilantro. 

 Enjoy! 

If you try this recipe, let me know what you think!  

~Merrill ♥


© 2012 All photography, graphics, text and copy are the property of Ivy Lane Designs, LLC.