Baked Chicken with Oregano and Lemon-Sauced Peppers and Tomatoes

When I fixed this deliciously simple dinner the other night, I posted to my Facebook feed that it proved that simple ingredients well-cooked can create some real magic. Folks asked for details...I shared the following...and the next night a friend texted me a photo of her equally yummy copycat dinner.

Now it's your turn.

Baked Chicken with Oregano and Lemon-Sauced Peppers and Tomatoes
Makes 2 servings. (But it's obviously easy to adjust....)

2 bone-in chicken breasts (or leg quarters if you prefer dark meat)
1 red bell pepper
2 ripe tomatoes
4 garlic cloves, minced
2 tablespoons lemon juice
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper

Preheat oven to 400°.

Season the chicken pieces with salt and pepper and place in a baking dish.

Seed the red bell pepper and slice into strips. Core the tomato and slice into thick slices. Place on either side of the chicken pieces.

In a small bowl, combine the garlic, lemon juice, and olive oil. Season with salt and pepper. Pour over chicken, peppers and tomatoes.

Place dish in the oven and bake until chicken, about 45 minutes.

Summer Sundae Toppings

OK...I'm not sure that anything will keep me cool in this Dallas summer. I've investigated an ice water IV, but for some reason, my doctor has advised against it. (He's such a buzzkill.)

So I'll be looking for alternative methods. Including ice cream. Thinking I'll try some of these toppings to shake things up a bit. (Thanks, Everyday Food, for the ideas.)

• Strawberries (sure) and granola (interesting).
• Toasted pepitas and sea salt. (On chocolate please.)
• Diced candied ginger. (And a sesame seed or two I'm thinking.)
• Peanut brittle pieces. (Duh. Almond toffee as an alternative.)
• Chopped peppermint patties.
• And despite the heat, I always make an exception for hot fudge.

What are YOUR favorite ice cream toppings?

Cuban Black Beans

It's hot. Strike that... it's HOT.

So if I can get the CrockPot out and avoid turning on the oven, great. Even greater that this batch of beans can provide several meals in a variety of guises. Black beans and rice. Pureed and topping some homemade nachos. You know the drill.

Here's the recipe. Get going.

Cuban Black Beans
Makes 6 servings (about 8 cups).

1 pound dried black beans
5 cups chicken broth
1 onion, diced
3 ribs celery, diced
2 tablespoons minced garlic
1 jalapeno chile, seeded and diced
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon ground coriander
2 strips bacon
1 tablespoon red wine vinegar
salt and pepper to taste

Soak beans according to package directions; drain and rinse.

Combine beans, onion, celery, chile, bacon and spices (reserving red wine vinegar) in a 4 to 6 quart slow cooker. Cover and cook on high for 5-6 hours or low setting for 8-9 hours. Stir in vinegar and season to taste with salt and pepper.

Got Herbs? Make Compound Butter.

We are overwhelmed with herbs. It's hot, but we've taken good care of our plants this summer, so we have plenty of oregano, basil, thyme, rosemary, sage, mint and more.

So I'm going to whip up several batches of this yumminess in an assortment of flavors. It'll be perfect on garlic bread, potatoes, baked fish...maybe even popcorn.

To make compound butter....

Combine 1 cup unsalted room temperature butter, 3 tablespoons finely chopped herbs (Get creative and combine several different ones.) and 1 teaspoon kosher salt with a spatula.

Place in ramekins or roll up into logs in plastic wrap. Refrigerate up to one week or freeze up to two months.

How will you use yours?

Mole Verde Zacatecas-Style

Here's a quick and easy (and fresh and bright) sauce for the summer. Perfect on grilled chicken, fish tacos, chips, a bowl of beans, ice cream. OK...maybe not that last one. But I might just try it anyway.



Mole Verde Zacatecas-Style
Makes about 3 cups.


4 cups chicken stock
8 oz. tomatillos, peeled and chopped
2 jalapeños, stemmed and chopped
1/2 cup cilantro leaves
2 tbsp. kosher salt, plus more to taste
2 cloves garlic, chopped
2 8″ flour tortillas, toasted
3 tablespoons canola oil

Heat tomatillos and jalapeños in a 4 quart saucepan over medium heat and cook, stirring occasionally, until darkened and thick, about 10 minutes. Transfer to a blender with cilantro, salt, garlic, tortillas, and 1 cup chicken stock; puree.

Heat oil in a 6-quart saucepan over medium-high heat; add tomatillo sauce and fry, stirring constantly, until it thickens into a paste, about 5 minutes. Whisk in remaining chicken stock and bring to a boil; reduce heat to medium-low and cook, stirring, until reduced and thickened, about 30 minutes.

Quote of the Week...or more.

Yeah, yeah, I know...The Power of Now. Carpe Diem. Blah. Blah. Blah.

I'd much rather (and pretty much do) live by this motto provided by Nora Ephron:

" I don't think any day is worth living without thinking about what you're going to eat next at all times."

Amen, sister.

Artisanal Mac and Cheese

This was the dish alongside Cheeseburger Meatloaf for last night's Father's Day spectacular. I picked it up from Saveur magazine; they got it from the chef at the Manhattan restaurant Artisanal. It's decadent and delicious. (Warning: it's not cheap...the cheese will set you back $20 or so. But it's worth it.)

Artisanal Macaroni and Cheese
Makes 6-8 servings.

Kosher salt, to taste

12 ounces hollow pasta, preferably penne

6 tablespoons unsalted butter

3⁄4 cup dried bread crumbs, preferably panko

1 oz. finely grated Parmesan (about 1 cup)

1⁄4 cup flour

3 1⁄2 cups milk

4 ounces grated Gruyère (about 1 1⁄2 cups)

4 ounces grated Comté or Cantal (about 1 1⁄2 cups)

4 ounces grated fontina (about 1 1⁄2 cups)

Freshly ground black pepper, to taste

Heat oven to 350°. Bring a 4-quart saucepan of salted water to a boil. Add the pasta and cook until not quite al dente, about 7 minutes. Drain pasta, transfer to a bowl, and set aside.

Melt 3 tablespoons of the butter in a 4-quart saucepan over low heat. Add the bread crumbs and Parmesan, toss to combine, and transfer to a small bowl; set aside.

Wipe out the saucepan and set over medium heat. Melt the remaining butter and whisk in the flour until smooth. Whisk in the milk and cook, continuing to whisk often, until the sauce coats the back of a spoon, about 10 minutes.

Stir in the Gruyère, 1 cup of the Comté, and 1 cup of the fontina and whisk until the cheese is melted and incorporated. Season with salt and pepper.

Remove pan from heat and stir in the reserved pasta. Pour the mixture into a 2-quart baking dish and top with the remaining Comté and fontina. Sprinkle bread crumb mixture over the top and bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.

Dill Pickles

If it's Thursday, it must be pickles. Sorry, but I'm addicted to making these tasty summery treats.

Here's a quick and easy Bobby Flay recipe from Food & Wine.

Dill Pickles
Makes one quart.

1 1/2 cups distilled white vinegar
1/4 cup sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4 inch thick
3/4 cup coarsely chopped dill
3 garlic cloves, coarsely chopped

In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.

In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.

Cocktail of the Week: Cherry Pop Martini

It's already summer here in Texas and our thoughts turn to ice cream...snow cones...Popsicles. Sticky sweet coldness that soothes the soul.

Only problem?

They're non-alcoholic and don't fit the bill at happy hour one little bit.

The sticky sweet coldness of this high-octane drink will fill in just nicely.

Cherry Pop Martini
Makes one cocktail.

2 ounces vodka
1/4 ounce Amaretto
1/2 ounce grenadine
1/2 ounce lemon juice
1/2 ounce simple syrup

Shake all ingredients together in an ice-filled cocktail shaker. Strain into a martini glass.

Then sit and mockingly laugh at the heat.

Chicken Cacciatore

Now..before you click this window closed... *What is he thinking? It's too HOT for a braised, full-flavor dish. Give us a salad.* ...hear me out.

I agree with you. I love stews, chilies, braises, pot roasts, soups, you name it during the winter. They warm the cockles of my soul.

But there's no reason to put the slow cooker into hiding all summer. After all, it heats the kitchen up a lot less than the oven does. And this recipe hits the spot with bright flavors and a not-too-heavy texture. Try it and let me know what you think in the comments.

Chicken Cacciatore
Makes six servings. (And extra sauce that would be excellent on pasta as leftovers.)

6 bone-in chicken thighs, skin removed and seasoned with salt and pepper
1/4 cup flour
2 tablespoons olive oil
3/4 cup dry red wine
1 (15 ounce) can whole tomatoes, drained and cut up
1 (15 ounce) can crushed tomatoes
1 onion, sliced
8 ounces mushrooms, quartered
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1 teaspoon anchovy paste (or one anchovy fillet rubbed into a paste)
Pinch of crushed red pepper
1 red bell pepper, sliced

Dredge chicken in flour. Shake off excess.

Heat oil in a saute pan over medium-high heat and brown chicken on both sides, about 3 minutes per side. Transfer chicken to a slow cooker.

Deglaze the pan with wine and let cook until reduced by half. Transfer wine mixture to slow cooked.

Add tomatoes, onion, mushrooms, garlic, Italian seasoning, anchovy paste and crushed red pepper to slow cooker.

Cover and cook on low for 4-4 1/2 hours until chicken is tender. Add bell pepper and cook for another 30 minutes.

It's delicious by itself, but awesome over rice or polenta.

And of course pour a beautiful Italian red to go with your meal.

Pickled Radishes

I know I am in imminent danger of turning this blog into the "All Pickles, All the Time" blog. But I'm fascinated. Such an interesting way to pump extra flavor into a bounty of summer vegetables that can then be used as condiments on all sorts of things...sandwiches, tacos, salads, or just eaten on their own.

So if you'll indulge me, here's another one that is living in my fridge....

Pickled Radishes
Makes enough to fill a quart jar.

1 cup very hot water
1/4 cup sugar
1 tablespoon kosher salt
1 cup distilled white vinegar
8 small radishes, thinly sliced
2 garlic cloves, thinly sliced

In a quart-size glass jar with a tight-fitting lid or in a large resealable plastic container, combine the water, sugar and salt; cover and shake until dissolved. Add the vinegar along with the radishes and garlic. Cover and refrigerate overnight. Drain the pickled radishes before serving.

Note: recipes like this always say that the pickles remain good for a week or so. I always keep them much longer...and often replenish with more veggies as the spirit moves me.

Pickled Banana Peppers

The heat is already here in Dallas...so it will take a lot of water to keep our container garden from shriveling to nothing. But in the meantime, the banana pepper plants are producing like gangbusters. Despite having one almost every night with dinner, the other half has been unable to keep up. So I've resorted to my typical summer practice....pickling. Now I'm not actually canning these...just treating them like refrigerator pickles and adding a few to the jar as needs be. haven't tasted yet, but I know they're delicious.

Pickled Banana Peppers

Banana peppers (I had enough on hand to fill a large canning jar.)
3 cloves garlic, peeled
2 bay leaves
2 cups vinegar
1/2 cup water
2/3 cup sugar
1 tablespoon kosher salt
1 teaspoon mustard seeds
1 teaspoon celery seed
1/2 teaspoon cayenne pepper

Using a skewer, poke holes in peppers so that they can absorb pickling liquid. Pack peppers, garlic cloves and bay leaves into canning jar.

Bring remaining ingredients to a boil in a medium saucepan. Pour over peppers in jar.

Let cool, place lid on jar and refrigerate.

Basil Pesto

It's early in the growing season, but I already have a surfeit of basil. (And mint too. Hello mojitos!) So I whipped up (and by whipped up, I mean pulled out the mini-Cuisinart) a batch of pesto the other night. Enjoyed one night with cherry tomatoes and mozzarella. And spread on puff pastry and rolled up before baking for some yummy nibbles tonight. Here's the recipe:

Basil Pesto
Makes about one cup.

6 garlic cloves (Careful...this packs a punch. Use less if you'd like. But it mellows over a day or so.)
6 tablespoons pine nuts, toasted
1 teaspoon kosher salt, plus more for seasoning
1/2 cup olive oil
2 cups coarsely chopped basil leaves
Fresh lemon juice

In a food processor, grind the garlic and pine nuts with salt and a little olive oil until blended. Add basil and process to a rough paste. With processor on, add olive oil in a slow stream. Season to taste with salt and lemon juice.

Beer-Battered Chile Rellenos

I play the home version of Chopped sometimes. Look around the pantry, produce drawer and freezer to see what I can put together as an interesting meal.

A couple of nights ago, it was poblano peppers, ground turkey and a bit of old grated cheese at the bottom of the bag.

The result: delicious chile rellenos. Olé!

Here's how you can play along at home...

Beer-Battered Chile RellenosMakes four servings.

Beer Batter:3 eggs
2 teaspoons baking powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
2 cups beer
2 cups warm water
2 3/4 cups flour

Chiles:2 cups vegetable oil
1 small onion , diced
1 red bell pepper, diced
1 pound ground turkey
1 packet taco seasoning mix
Water
2 cups grated colby-jack cheese
4 large poblano chiles, roasted, peeled and deseeded
1 cup flour

Mix eggs, baking powder, cayenne, and salt in a large mixing bowl for about 2 minutes. Add beer and water and mix well. Add 2 cups flour gradually, incorporating into the mix. Slowly add remaining flour until mixture coats the back of the spoon. Set aside.

In a large saute pan, heat a drizzle of olive oil over medium-high heat. Add the onion and saute for 3-4 minutes. Add the red pepper and saute another 3-4 minutes, until vegetables are tender. Add the ground turkey, breaking up with the wooden spoon. Cook until no pink remains, stirring frequently. Add the taco seasoning and water and cook to package directions. Remove from heat and let cool slightly. Mix turkey meat and grated cheese together in medium bowl.

Meanwhile, heat the oil over medium-high heat in a 4 quart saucepan.

To assemble chile rellenos, slice the chiles down one side, creating a pocket. Stuff each chile with 1/3-1/2 cup of the turkey mixture. Roll the chile in the dry flour and then submerge in the beer batter.

Carefully place the stuffed chile into the hot oil and brown on both sides. (Or deep fry.) Remove when golden brown and place on a rack or paper towels to drain.

Serve with your favorite queso, salsa or enchilada sauce.

Crunchy Lunch: Cucumber and Celery Salad with Tuna

Spent a lovely evening on the deck last night. Watching the birds at the feeder. Nursing a mojito (or two). And perusing the latest edition of Martha Stewart's Everyday Food. (Which is now in serious competition with long-time fave Food and Wine as my most inspiring foodie read.)

Along the way, I ran across this recipe. As dinner was cooking, I whipped a batch for lunch today. I made a few adaptations, but it was quite yummy (interestingly sweet/sour...and the poppy seeds are a nice twist) and quite healthy. Try it and see what you think.

(Note: Serve immediately after you toss together for best results. Mine was a bit watery...next time, I'll store the dressing separately and stir it in right before lunch.)

Cucumber and Celery Salad with Tuna
Adapted from Everyday Food.
Makes four servings.

1 teaspoon poppy seeds
5 tablespoons rice vinegar
1 tablespoon sugar
2 tablespoons extra-virgin olive oil (or sesame oil if you have it)
Pinch of ground red pepper flakes
2 cucumbers, quartered lengthwise and cut into 1/4 inch slices
3 celery stalks, cut into 1/4 inch pieces
2 cans (5 ounces each) solid white tuna packed in water, drained and flaked
Kosher salt and fresh ground pepper to taste

In a medium bowl, stir together poppy seeds, vinegar, sugar, oil, and red pepper flakes. (Feel free to adjust ratios to your taste to make sweeter, more sour, or spicier.)Add cucumber, celery and tuna. Season to taste with salt and pepper. Toss well to coat.

Serve immediately.

Cocktail of the Week: A Pimm's Cup...Of Course

Cracked open a brand-spanking-new bottle of Pimm's tonight in honor of the big royal nuptials tomorrow morning. (No, I WON'T be up early...thank goodness for DVR's.) It took me straight back to the first-time I had a Pimm's Cup...as a college student on the banks of the Thames in Oxford. (No kidding.)

Do yourself a favor and transport yourself. You'll thank me when you continue drinking these throughout the long, hot summer.

Pimm's Cup

Makes one cocktail.

Pour 1 1/2 ounces into an ice-filled collins glass. Top off with sparkling lemonade. (Some people use lemon-lime soda, but I go for a close approximation of sparkling lemonade with club soda and a splash each of lemon juice and simple syrup.) If you're feeling authentically British, make sure and garnish with a cumber spear.

(Unfortunately, I had no bubbly on hand or I would have made a Pimm's Royal. Shake 1 1/2 ounces Pimm's in an ice-filled cocktail shaker to chill. Strain into a Champagne flute and top off with sparkling wine. No cucumber garnish needed for this one.)

Cream Cheese Cinnamon Rolls

Sometimes like an idiot, I promise my other half that I'll cook "anything he wants" to thank him for (or bribe him into) something. It usually results in something complicated and time-consuming. But just as often it ends up being something delicious. Like these cinnamon rolls.

Next time you need a thank you...or a bribe..get thee to the kitchen.

Cream Cheese Cinnamon Rolls
From Saveur magazine.
Makes 8 rolls.

FOR THE DOUGH:
1 1⁄4-ounce package active dry yeast
1⁄2 teaspoon plus 1⁄4 cup sugar
1⁄2 cup milk, at room temperature
2 tablespoons light brown sugar
1⁄2 teaspoon vanilla extract
1 egg
1 egg yolk
2 3⁄4 cups flour, sifted, plus more for kneading
3⁄4 teaspoon fine salt
8 tablespoons unsalted butter, at room temperature, plus more for the pan

FOR THE FILLING:
1⁄2 cup sugar
1⁄4 cup dark brown sugar
1⁄4 cup finely chopped pecans
1⁄4 cup finely chopped walnuts
1⁄4 cup raisins
1 tablespoon ground cinnamon
1⁄2 teaspoon fine salt
1⁄8 teaspoon ground cloves
2 tablespoons maple syrup
4 ounces cream cheese, at room temperature
8 tablespoons unsalted butter, melted

FOR THE ICING:
2 cups confectioners' sugar
1⁄4 cup buttermilk

Make the dough: In the bowl of a standing mixer fitted with a hook, combine yeast, 1⁄2 teaspoon of the sugar, and 1⁄4 cup water heated to 115°. Stir to combine and let sit until foamy, about 10 minutes. Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat on low speed until thoroughly combined, 1 minute. Turn mixer off and add the flour and salt. Mix on medium speed until the dough just comes together. Turn mixer speed to high and knead dough for 4 minutes. Add the butter and continue kneading until dough is smooth and pulls away from the side of the bowl, about 6 minutes. Remove bowl from the mixer, cover with plastic wrap, and set aside in a warm place. Let the dough rise for 1 1⁄2–2 hours, until it has doubled in size.

Meanwhile, make the filling: Combine the sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt, and cloves in a large bowl; stir to combine. Stir in the maple syrup. Set filling aside.

Punch the dough down and turn it out onto a heavily floured surface. Gently knead the dough until it's no longer sticky, adding more flour as necessary, about 1 minute. Using a floured rolling pin, roll the dough into a 10" x 10" square. In a small bowl, beat the cream cheese with a rubber spatula until it's smooth and spreadable. Spread the cream cheese evenly over the dough square; then fold square into thirds as you would fold a letter to fit it into an envelope. Take the open ends of the resulting rectangle and fold into thirds again, to make a smaller dough square. Invert the dough so that the seam is face down and, using the rolling pin, gently roll into a 10" x 20" rectangle.

Turn the dough so that the short sides are parallel to you. Brush the top of the dough with half of the melted butter. Drizzle the reserved filling over the dough, leaving a 1" border at the edge farthest away from you. Lightly press the filling into the dough. Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder, seam side down, on a cutting board and, using a thin, sharp knife, trim off the ends; cut cylinder crosswise into 8 equal-size slices. Nestle the slices, cut sides up and evenly spaced from one another, into a buttered 9" x 13" light-colored metal baking pan. Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours. (Alternatively, the rolls may be refrigerated overnight.)

Heat oven to 375°. Uncover the rolls. (If refrigerated, let them sit at room temperature for 15 minutes.) Bake until golden brown and a toothpick inserted in the center of the rolls comes out clean, about 30 minutes.

Make the icing: While the rolls are baking, whisk together the sugar and buttermilk in a small bowl until smooth.

Transfer the pan of cinnamon rolls to a cooling rack; brush with remaining melted butter. Let cool for 5 minutes. Dip the tines of a fork into the icing and drizzle all over the rolls. Serve immediately.

Homemade Beau Monde Seasoning

I ran across a brisket recipe not too long ago that called for Beau Monde seasoning. It wasn't in my pantry and I didn't see it at my corner grocery. Time for a little research.

My old pal Google helped me discover that's a spice mix used on everything from salads and vegetables to beef and pork. I also found a recipe and made my own....from things I DID have in my pantry. I've found myself reaching for it a lot. And I'll post the brisket recipe I used it in soon.)

Beau Monde Seasoning
Makes a little more than 1/2 cup.

1 tablespoon ground cloves
1 1/4 teaspoons cinnamon
1 tablespoon salt
1 tablespoon crushed bay leaf
1 tablespoon ground allspice
2 tablespoons ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon celery seed
2 tablespoons white pepper

Mix all ingredients together and store in a tightly-lidded container.

Mini Frittatas

We all know we're not supposed to skip breakfast. And you know I'm a big fan of eggy things: quiches, frittatas, you name it.

How about combining the two? An easy, delicious egg dish that's perfect to make ahead and grab for a quick bite in the morning.

Mini Frittatas
Makes 24 mini frittatas.

Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

Taxtime Cocktail of the Week: Maker's Mark Elderflower Collins

If you're like me, you're thankful for the couple of extra days to finish your taxes. But, hopefully, you're not TOO much like me. I owe. Sigh.

One (ok...maybe a couple) of these tasty cocktails will take some of the edge off though. As a collins drinker of all kinds, I'm adding it to my repertoire.

(By the way, if you don't have elderflower liqueur, you can leave it out. But it DOES add a nice herbal undernote...)

Maker's Mark Elderflower Collins
Makes one cocktail.

1 1/2 ounces Maker's Mark (or another high-quality Bourbon)
3/4 ounce elderflower liqueur
1/2 ounce lemon juice
1/2 ounce simple syrup
Club soda

Mix the first four ingredients in an ice-filled cocktail shaker. Strain into an ice-filled collins glass and top with club soda.