Spinach and Havarti Chicken

This recipe came out in the Sunset March 2010 magazine.  The recipe was for Stuffed Chicken with Rosemary Polenta.  Clearly this is not what my pictures look like.  First, I am not a huge fan of polenta (I'll eat it but probably won't ever buy it), second I don't like mushrooms much, and third, I usually cook with chicken tenders because it's easier to control the portions as well as other things.  I am pretty sure the recipe cooked as originally described is delicious, the picture they have makes me want to eat it.  I just tweeked it a bit.  I used frozen spinach, paired it with wild rice, left the mushrooms out, and didn't stuff the chicken.  After making it a few times, I think I found the best way to do it.  Your neighbors may stop by unexpectedly when they catch a smell of this coming from your house.


Spinach and Havarti Chicken

serves 4

Ingredients
  
2 Tbs Olive Oil
1/2 chopped Yellow Onion
1 tsp Minced Garlic
4 oz Mushrooms (yuck, not for me)
5 oz Spinach (I use chopped frozen, but fresh would work)
1 Tbs Lemon Juice
1 1/ 2-  2 lb Chicken (I would use about 8 tenders or 4 chicken breasts)
4 slices Havarti Cheese (originally calls for Italian Fontina Cheese, but I always have Havarti on hand, yay Costco)
Salt and Pepper 

Directions

Preheat oven to 400 degrees
Heat 1 Tbs of oil in large pan.
Add chopped onion, garlic, and mushrooms (if you want them).  Cook until softened and onions start to brown a bit.
Add spinach, lemon juice and a little salt and pepper.  If you use fresh spinach cook until it a little wilted, if you use frozen, just heat till warm-- not long.
Remove from pan to a small bowl and set aside.
Add another Tbs or two of olive oil to the hot pan and allow to heat up over medium high heat.
Add chicken (salt and pepper each side) and cook just until brown.
Transfer to a baking dish, layer the spinach and onions over the chicken, then top with cheese.
Bake in the oven for about 6-8ish minutes until the cheese is melted.

German Apple Pancakes

I have to say it has been for ever since I have posted something on here.  About 3 months.  It makes sense to me because we recently found out we are expecting a little bundle of joy, and the past 3 months I have not really had the desire to cook, bake, or eat certain foods.  We are very excited, our lives are changing faster than I think we recognize.

A breakfast item, as I see it, is very appropriate to post because it was the only kind of food I wanted to eat for a few months.  These pancakes are different than any other German pancake I have ever made before, but I love them.  I am used to the sort that you bake in the oven and watch rise 4 inches over the top of the pan; very fun.  The apple is what intrigued me and really got me to try them.  I hope you enjoy them as much as we did.

German Apple Pancakes

Gourmet Magazine 2006

Ingredients

1/4 cup Sugar plus 2 Tbs
1/2 tsp Cinnamon
1 cup Flour
1/2 tsp Salt
1 1/2 cups Milk
4 lg Eggs
1 1/2 lb Gala Apples (3-4 apples)  - I used Fuji
2 Tbs Lemon Juice
Butter for the skillet

Directions

You may want to half the recipe, we were pretty full after 2 pancakes... unless you are really hungry!
Mix together 1/4 cup sugar and the cinnamon in a small bowl, set aside.
Mix the flour, salt and remaining 2 Tbs sugar in a large bowl.
Stream in the milk and add each egg individually.
Peel the apples and cut slices from top to bottom 1/8 inch thick, you can use a mandolin or just a knife.  Avoid the core.  Continue to cut the apple slices into 1/8 inch thick matchsticks.  I found the long matchsticks to be hard to work with when you cook the pancake, so just chopping the apple in tiny pieces might work better.
Coat apples with the lemon juice.
Add the apples and lemon juice to the batter, fold.
These are kind of like crepes, so the batter should be thin.
Heat over medium a small amount of butter (about 1/2 Tbs) in a non-stick skillet.

Pour 1/3 cup batter into the pan and cook until the edges begin to brown, then flip.  About a couple minutes a side.
Continue to butter the pan in between each pancake as needed.
You may want to keep them warm in a 200 degree oven until you are done cooking.
Sprinkle them with cinnamon and sugar and eat warm.

Cream of Asparagus Soup

If you don't have a lot of time but want to make something that tastes like you put hours into it, this is the soup to make.  I found a pretty large bag of asparagus at Costco and I got excited.  This recipe calls for 2 lbs of asparagus and their bag was 2.25 lbs so I saved some of the stalks for another recipe.  Also, it started to snow today (I sure am getting sick of the cold) and I wanted something warm to sip on while I watched the Olympics.  This soup was perfect for the occasion.  

Adapted from Gourmet Magazine 2001

Cream of Asparagus Soup

Ingredients

2 lbs Asparagus
1 Chopped Medium Onion
5 Cups Chicken Broth 
2 Tbs Butter
Salt and Pepper
1/2 Cup Heavy Cream or Milk
1 tsp Lemon Juice


Directions

Chop asparagus stalks into 1 inch segments.
In a large heavy pot, saute onion over medium heat until soft. 
Stir in asparagus chunks and salt and pepper.  Cook for about 5 minutes.
Add chicken broth, cover and simmer for about 15 minutes or until the asparagus becomes soft.
Transfer in batches to blender to blend smooth. (careful it's hot)
Return to the pot and add the cream and lemon juice.
I finish blending the soup together with an immersion blender because my blender doesn't seem to get it completely smooth.  If you don't blend it completely smooth is has the texture of slimy boogers (gross I know, but that's what I think of).
Serve with crusty bread.  Yum.

Broccoli and Shells

This is such a delightful Italian dish. The original recipe calls for orecchiette but it is seriously no where to be found in these parts.  Either way, these shells worked out fine.  Orecchiette is an ear-shaped pasta.  Doesn't that sound appetizing? I have wanted to try it for the longest time, but have never actually attempted to buy the small pasta.  Finally, when I want to buy it, I can't find it.

This pasta doesn't have a thick, heavy sauce, and that's why I love it.  It has such simple flavors, which I think is refreshing. The whole time I was eating this I was craving some kind of pear, apple, or grapes to go with it.  I'll have to keep that in mind next time I make it.  I hope you love it as much as I did.  Oh, and this makes quite a bit, I made it for just two and we have plenty of leftovers (which I am pretty happy about).

Broccoli and Shells


Ingredients

You can easily add more or less of each ingredient.  

1 Large Chopped Bunch of Broccoli ~ 3-4 cups
1 lb Shell Pasta
~ 1 1/2 Cups Chopped Ham - or cooked Bacon or Pancetta if you want to get fancy 
2 Cloves Minced Garlic (I buy it smashed up in a jar... much easier to use)
~ 1/3 Chopped Yellow Onion (Scallions or other types can be used)
1/3 Cup Olive Oil
Salt and Pepper
Pinch Red Pepper Flakes
Freshly Grated Parmesan Cheese

Directions

In a large pot, bring water to a boil.  Add pasta and a Tbs or 2 of salt.  Cook the pasta until it is just about done. Maybe, 6 minutes or so.  You just don't want it to get mushy when you bring it all together in the end.
Drain the pasta and save about 2 cups of the starchy water.
In a large pan, heat oil.  Add the garlic and onions and saute until they become soft. 
Add the ham and let it brown just a bit, this should not take long.  If you are using bacon or pancetta, you would want to cook them before hand.
Add the broccoli and about 1 cup of the saved starchy water.  Stir well, gradually adding more water if needed.
Add the red pepper flakes and salt and pepper.  You probably won't need much salt because the ham is salty.  
Add the cooked pasta and stir well, coating all pasta and broccoli.  Add more starchy water if needed.
By this time the broccoli should be cooked through.  If not, you can cover the pan for a few minutes to steam the broccoli.
Serve and top with Parmesan cheese.

Chorizo Vegetable Soup

I found a tortellini soup on Epicurious (originally published in Bon Appetit in 1993) but this here is what I actually made with what was on hand, and my it was good.  I was very wary when starting the soup, but both the husband and I were pleasantly surprised.

One morning, about a week ago, my husband went to the store and made me breakfast. Isn't that sweet? There was leftover chorizo that needed to be used, and since I have never used the stuff, I went searching for a recipe.  I found one that intrigued me. Although, I had to alter it quite a bit because I did not have a lot of things it needed. The result? Great! Nothing like warm soup on a cold day.


Chorizo Vegetable Soup

Ingredients

1/2 lb Chorizo or Italian Sausage, or heck- even turkey sausage
1/2 small chopped Yellow Onion
1 clove smashed and chopped Garlic
3 cups Chicken Broth
1/4 cup White Wine
2 cans diced Tomatoes
2 diced Potatoes (normal size, not the giant ones)
~1 cup chopped Celery
~1/2 chopped Red or Green Pepper
~1 medium Chopped Carrot
1 tsp Dried Oregano
1 tsp Dried Basil
Parmesan for topping (I think this is the best part!)

Directions

Over medium high heat, brown the chorizo or sausage in a large pot. Drain, set meat aside in a bowl. Remove all but 1 Tbs fat from the pan.
Over medium heat, saute the onions and garlic in the pot with the remaining fat. Allow them to become translucent.
Add the meat back to the pot, along with the broth, wine, tomatoes, potatoes, celery, pepper, carrot, oregano, and basil.
Let simmer for about 40 minutes or until the vegetables are soft.
To serve, ladle into a bowl and sprinkle freshly grated Parmesan cheese. Serve with warm crusty bread or crackers.

Enjoy!