Rao's Famous Lemon Chicken

What they say about this dish is that every table at Rao’s has at least one of these in their order!  That means it has got to be crazy good!  We have never been to the restaurant in New York, which I think is virtually impossible to get in to due to size and ongoing reserved tables.  But we have been to the one in Vegas and Tom said this dish was really amazing when he went one time! 

With all of these accolades, we thought we should give this a shot.  I went to Saveur to find the recipe since the last time we tried something from a restaurant was the cioppino from Tadich Grill over the holidays and that did not disappoint!

It is such an easy recipe (other than the 8 lemons you have to juice!) that I can’t believe how much flavor it had.  There are a couple adjustments that seem like a good idea based on our first run … make it 2 garlic cloves, ½ cup less lemon juice and go 5 minutes per side shorter on the broiling.  Then it is perfect!  The dish is incredible if you like really good chicken with a pronounced lemon flaver!!

Rao’s Famous Lemon Chicken

Recipe by Saveur http://www.saveur.com/article/Recipes/Raos-Famous-Lemon-Chicken and photos by FT – Food Tasty!

serves 6

2 cups fresh lemon juice (8 large lemons)

1 cup extra virgin olive oil

1 tbsp red wine vinegar

1 clove garlic, peeled and minced

½ tsp dried oregano

salt and ground black pepper

2 2 ½ lb. chickens with legs, thighs and wings separated and breasts quartered on the bone (I used 1 - 4 lb so just make the chicken pieces the same size)

¼ cup chopped fresh parsley

Place oven rack in upper third of the oven, preheat broiler for at least 15 minutes.

Whisk together lemon juice, oil, vinegar, garlic and oregano in a large bowl.

Place chicken, skin side down, on a baking sheet and broil for 15 minutes.  Turn chicken skin side up and broil until skin is crisp and golden and juices run clear, about 15 more minutes.

Remove chicken from broiler and toss in lemon mixture.  Return chicken to broiler, skin side up, and broil for 3 minutes.  Transfer chicken to a platter.

Pour pan drippings into a saucepan, add lemon sauce, and bring to a boil over high heat until thickened, about 5 minutes.  Stir in parsley, drizzle a little sauce on chicken, and serve remaining sauce on the side.

 Enjoy!  Sheri

Chicken Pot Pie

The great news for me about keeping up with this food blog is I have a lot of friends who are really good at cooking and can contribute some outstanding recipes when I get slow with my posts!  Here is a recipe that Brian Hill (Guest Blogger) has made for us before and it really is the perfect comfort food. When he says to let it cool, he isn't kidding. The pots are crazy hot when they come out of the oven! 

Sheri 

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Winter is almost over (thankfully!) but there is still time to enjoy more comfort food!  Comfort food may be the only good thing about winter, in my opinion.  This recipe has become one of our favorites.  In fact Deb has craved chicken pot pie every couple of weeks this entire winter!  I saw Ina Garten make this on her Food Network show and followed the recipe exactly at first.  But the last few times we have added or enhanced it as we make it.  One of the best things about chicken pot pie is you can make it the same or different each time.  Feel like something a bit spicy?  Add some creole seasoning and okra instead of peas and call it Creole Chicken Pot Pie.  We decided we missed potatoes so we added them and it was even better than the original version without them.

One of the most important things in chicken pot pie is making sure you have good chicken.  For 4 pot pies we roast 3 large bone-in, skin on chicken breasts.  Just rub them with olive oil and season with salt and pepper and roast on a cookie sheet at 325 degrees for 40 minutes.  Let rest/cool before de-boning and cutting the moist chicken meat into chunks or tear into shreds if you prefer.  You can make the chicken ahead of time if you are pressed for time when making the pot pies.

Next you want to get all of the vegetables ready for the filling.  Cut the carrots and potatoes into small or medium size chunks (again it’s all about your personal preference).  Blanch them in boiling water for about 3-5 minutes based on how tender you want them to be.  They will cook for an hour in the pies themselves.

The filling in this recipe is very simple and delicious.  Heat 4 cups of good quality chicken stock in a sauce pan so when added to the roux it doesn’t get lumpy.  Add 1-2 chicken bouillon cubes to the stock to enhance its flavor.  I highly recommend making your own chicken stock if you have the time (3 hours or so).  There is a homemade chicken stock recipe at the end or use a good quality store-bought stock.  In  a Dutch oven or large pan sautee the chopped onions in 1 stick of butter (no one said comfort food is healthy!) for about 10 minutes.  Add ½ cup of flour and cook for 3-4 minutes to make sure the roux doesn’t wind up tasting like flour.  This is a basic roux and gives the filling a rich, satisfying flavor.  Add the hot chicken stock a little bit at a time and stir to the desired consistency.  Again this is a personal preference – some people like a thicker filling and some not so much. 

After your filling is at the desired consistency add the chicken, vegetables, heavy cream and season with salt and pepper.  I can’t resist tasting at this point to make sure it is right – and because I can’t help myself at this point in the cooking process! 

Now you are ready to prepare the pot pies for the oven (preheat to 400 degrees).  You need 4 oven proof crocks that can hold about 2 cups or so of filling.  We purchased oven proof soup bowls from Schnucks of all places ($3.99 each).  We looked at Crate & Barrel and Bed, Bath & Beyond and could not find these crocks but the new, Des Peres Schnucks had them in the kitchen wares section!  Make an egg wash by beating one large egg.  Use a pastry brush and coat the top rim and upper outside portion of the crock so the crust won’t stick.  Fill each crock with the delicious filling and top with store bought pie crusts.  Ina Garten made homemade crust, of course, but we felt it was not worth all of the trouble.  We have not been disappointed with Pillsbury premade pie crusts in the refrigerated section of the grocery store.  No need to do anything with the crust other than cut in any shape you choose and cover the crock letting the crust go part-way down the sides.  In my opinion the more crust down the side of the bowl the more you have to dunk in the pot pie!  Brush the entire crust with the egg wash so it will have a nice brown finish.  Cut 3 small slits in the top of the pot pie to allow steam to escape.  Season crusts with kosher salt & black pepper.

Bake at 400 degrees for 1 hour.  Make sure you let these babies cool down a few minutes because trust me they will be HOT!

Ingredients:

3 large bone-in, skin on chicken breasts

Olive Oil

1 stick unsalted butter

1-1/2 cups chopped yellow onion

½ cup flour

4 cups good chicken stock (try home-made!)

1-2 chicken bouillon cubes

1-1/2 cups Yukon Gold potatoes, peeled & cubed

1-1/2 cups carrot, peeled & cubed

1 cup frozen pearl onions

1-1/2 cups frozen peas

¼ cup heavy cream

1 package Pillsbury Already Made Pie Crusts (2 crusts per package)

1 large egg, beaten

Kosher salt & black pepper (to taste) 

Click here for a printable version of this recipe.

Chicken Pot Pie - Homemade Chicken Stock

Homemade chicken stock is amazing!  You cannot even compare it to store-bought stock.  And believe it or not, it’s easy!  It just takes some time and patience.  Start by buying a whole chicken, either already cut up or cut it into 4-6 pieces when you get home.  Rinse chicken pieces thoroughly with cold water and pat dry.  Put chicken (including heart, liver, gizzard, neck, back) into large stock pot and cover completely with cold water.  Add 1 carrot cut into large pieces, 1-2 stalks of celery cut into large pieces, a quartered onion, 4 oz. or so mushroom pieces (can be stems only if you need the mushrooms for other purposes), 2-3 stems fresh thyme (or ½ teaspoon dried thyme), 2 bay leaves, 3-4 whole cloves & 10-12 whole peppercorns.

Bring the pot slowly to a gentle simmer and keep at a temperature that prevents it from boiling during the entire cooking process.  You want a nice, gentle simmer.  DO NOT BOIL AND DO NOT STIR!  By not stirring or allowing the stock to boil it keeps it CLEAR which is important.  Let this tasty mixture simmer for 2 hours or so.  Carefully remove foam from the top as it appears.  After 2 hours or so remove from heat and either pour through very fine strainer or ladle carefully into a large bowl.  Allow stock to cool completely and remove any fat on the top.  Put into airtight container and store in a cold part of refrigerator NO MORE THAN 5 DAYS.  You can also freeze for 2-3 months.

It is wonderful having homemade chicken stock available for soups, rice dishes, polenta or grits.  It adds so much more flavor than store bought stock.

Click here for a printable version of this recipe.

Enjoy!  Brian Hill (Guest Blogger)

Healthy Snacks?

Even though we think we are pretty healthy overall, for us, snacks in the past have generally not been focused on the healthy aspect.  But this year we are trying to branch out and embrace better eating.  The plan is to reduce the amount of meat, while also trying to minimize “bad” fat.  Turning 40 this year may have something to do with this new approach!

Our first big test was Super Bowl Sunday, which is apparently the second largest eating day of the year next to Thanksgiving.  I decided to come up with healthy alternatives to the basics by looking for a slider, some sort of dip and then a chicken snack to round out the day.

CHICKPEA SLIDERS!

Now don’t get me wrong, this slider is really good, but it is not going to compete with a beef slider.  It may come closer to a turkey or chicken slider, which would have also been a great option, however we decided to really take it to the next level for this day and try something new.  The result was a surprising success!

Chickpea Slider Recipe

Recipe adapted from phoebebites.com Middle Eastern Chickpea Sliders

Photos by FT – Food Tasty!

Makes 8 slider size patties

Red potato, 1 large (about 8 ounces), peeled and diced in medium cubes

Olive oil, 3 tablespoons, divided

Minced garlic, 1 teaspoon

Chickpeas, 1 can (15.5 ounces), drained and rinsed

Parsley, 1 tablespoon chopped

Salt, 1 teaspoon

Lemon zest, 1 teaspoon

Smoked paprika, 1 teaspoon

Cumin, 1 teaspoon

Pepper, 1 teaspoon

1 chipotle in adobo sauce (chopped fine) or 1 teaspoon chipotle powder

Egg whites, 1 large, lightly beaten

8 whole wheat slider buns 

Place potato in a saucepan; cover with water.  Bring to a boil and cook until very tender, about 20 minutes.  Drain.  Cool slightly. Place in a medium bowl.  Add one tablespoon of oil and garlic to bowl; mash potato mixture with a masher until slightly chunky. Add chickpeas to the potato mixture, reserving about 3 tablespoons of beans for later.  Mash everything until well blended. Stir in reserved chickpeas, parsley, salt, lemon zest, paprika, chipotle, pepper and egg whites.  

With moistened hands, form small patties with the mixture forming into a patty.  Heat 1 - 2 tablespoons oil in a large nonstick skillet.  Add patties to pan, cook over medium heat for four minutes and turn over and cook for another four minutes or until you get a nice brown crust on each side.  Work in batches if your pan isn’t big enough. 

Serve with toasted whole wheat slider buns and whatever toppings you prefer.  We made a spicy yogurt sauce with 3 tablespoons of yogurt and about a teaspoon of sriracha hot sauce.  We also added tomato and lettuce which was great.  I think another good addition for some crunch would be a couple pickles and onion.  

Click here for a printable version of this recipe.

GUACAMOLE DIP!

The next attempt of the day was to make a dip that everyone knows and loves - guacamole.  You can add a few twists if you want, but we went with a pretty straightforward approach and added baked corn chips to reinforce our healthy day!  And yes, I know you can get healthier with carrots and celery to dip in it, but that didn’t seem as exciting.  We can never get enough of this  great snack!

Guacamole Recipe

Recipe and Photos by FT – Food Tasty!

2 avocados – removed from shell and medium dice

1 small tomato (roma works) – diced

1 - 2 garlic cloves minced

2 tbls red onion finely chopped

1 small handful of cilantro roughly chopped

1 – 2 jalapenos seeded and finely chopped

1 tsp olive oil

1 tsp white vinegar

juice of ½ lime

salt and pepper

Mix all above ingredients as smooth as you like your guacamole.  I tend to like mine a little chunky so I don’t mix it up until it is really smooth.  But you make it the consistency that you like best. Serve with tortilla chips.    

Quick Tip – for a couple of great versions that are outstanding add the following:

Blue Cheese Version – add ½ cup of blue cheese and blend with all above ingredients.

Cream Cheese Version – add ½ cup of cream cheese and blend with all above ingredients.

Click here for a printable version of this recipe.

Baked Corn Tortilla Chips Recipe

Recipe adapted from food.com Healthy Baked Tortilla Chips 

Photos by FT - Food Tasty!

Makes 18 chips 

3 corn tortillas - 5"

olive oil spray

1 tsp cumin

1 tsp chili powder

1 tsp salt

Heat oven to 400 degrees.  Stack corn tortillas on cutting board and cut into pizza style wedges (3 slices across).  Spray baking sheet with light coat of olive oil.  Spread tortilla wedges on baking sheet (you may need to use more than one sheet) while leaving at least an inch between pieces to ensure they are crispy.  Sprinkle with spices.  Bake for about 8 minutes until crispy.  Take out of oven and let cool five minutes before serving.  Serve with guacamole or another of your favorite dips.

You can use other spices that you like in your Mexican dishes or cinnamon and sugar if you want to make a sweet treat.

Click here for a printable version of this recipe.

BAKED CHICKEN STRIPS!

This day of healthy snacks was topped off with breaded baked chicken strips.  Now I know that since we breaded the chicken, I may have lost you with the healthy part.  But we did our best by using cornmeal and whole wheat breadcrumbs.  It seemed pretty healthy and we thought tasted even better than your standard chicken strips.  Tom loves this type of snack so we were glad it worked out so well and was a highlight of the food menu!

Baked Chicken Strips Recipe

Recipe and Photos by FT – Food Tasty!

Serves 2 

1 chicken breast – cut into small to medium strips

¼ cup grated parmesan cheese

¼ cup whole wheat breadcrumbs

¼ cup corn meal

1 large egg whites – lightly whipped

olive oil

salt and pepper

Heat oven to 450 degrees.  Cut chicken breast into small to medium strips.  Combine cheese, breadcrumbs, cornmeal, salt and pepper in shallow dish.  Spray olive oil (or whatever oil you have in spray form) on baking sheet.  

Dip strips in egg whites and dredge in dry ingredient mixture until evenly coated.  Place strips on baking sheet spread out to ensure crispy strips.  Serve with your favorite dipping sauce.  We mixed together one part yellow mustard with one part honey and a dash of dijon mustard for this dish.  Marinara would be great too! 

Click here for a printable version of this recipe.

Enjoy!  Sheri

Roasted Butterflied Chicken

The other night I was trying to come up with a healthy and easy one dish meal.  It ended up being healthy, but it takes a minute to master the butterflied concept.  If you’re someone who doesn’t like carving up an uncooked chicken this may not be for you, but if you are adventurous, it is an excellent way to broaden your chicken dish options.  

Once you get the bird butterflied, it takes much less time to cook and the end result is incredible! 

In order to speed up the prep process, I used canned beans, but you can use dry if you prefer them. Just make sure you cook them almost completely before adding them to the roasting pan.  Give this one a shot for a great comfort food night! 

Roasted Butterflied Chicken Recipe

Recipe and photos by FT – Food Tasty! 

serves 4

1 – 5 lb whole chicken

½ yellow onion sliced

1 small zuchinni cut into medium slices

1 tomato cut into medium wedges

4 whole garlic smashed

1 can of White Northern beans (drained and rinsed)

½ cup chicken stock

2 tbls - olive oil

1 tsp - tumeric

1 tsp - coriander

salt and pepper

Butterfly the chicken by following the instructions from an example on YouTube that is pretty good - http://www.youtube.com/watch?v=l-8tMEwBnSA.    Drizzle with olive oil and other spices evenly on both sides.  Spread vegetables and beans around the chicken skin side up for roasting.  Pour ½ cup of chicken stock into bottom of dish to ensure moisture.

Heat oven to 500 degrees and bake chicken for 40 minutes (until chicken is cooked through).  Let rest covered with foil for 10 minutes before cutting into serving pieces. 

Serve chicken with beans and vegetables.  Enjoy!
Click here for a printable version of this recipe.

Sheri

Mediterranean Chicken

Over the holidays a good friend of ours gave us a great looking tapenade as part of a Christmas gift and we have wanted to do something with it for the past few weeks.  Now that things have settled down in the new year, we decided to give a stuffed chicken breast a shot and throw in some goat cheese for good measure.  A playoff football watching Saturday was the perfect time to get this kicked off!  This is something both of us like, me the chicken part and my husband (Tom) all of the yummy extra things in the stuffing.  You can definitely make your own tapenade to use in this dish or just pick out your favorite if you want to go the quick route.  We usually like to find a recipe for guidance and then make it our own, however today we just did what we thought sounded good and it came out fantastic!   

Mediterranean Chicken Recipe

Recipe and photos by FT – Food Tasty! 

(2 servings) 

2 boneless / skinless chicken breasts

4 tbls green olive tapenade (use your favorite or make your own)

4 oz goat cheese

6 slices of prosciutto

2 tbls olive oil

½ cup chicken stock

2 tbls vermouth (white wine is also great)

1 or 2 garlic cloves minced

½  lemon (juiced)

salt and pepper to taste (don’t add very much salt since you have a lot included with the ingredients)

Slice the chicken breasts horizontally, leaving a very narrow end attached to open them up.  Once they are butterflied, put plastic wrap over them and pound them out with a mallet or rolling pin so they are even.  

Put ½ of the tapenade and goat cheese on each of the chicken breasts and spread it fairly evenly over each breast. 

Then roll them tightly up and wrap the prosciutto around each 

of them.  Now you are ready to get those flavors heated up.  Take a skillet (I like cast iron) but any oven safe pan will work.  Add olive oil and sear all sides of chicken breast.  Once browned nicely, throw in the oven at 375 for about 20-25 minutes, until cooked through. 

Remove chicken from pan to let rest and get started on your nice light sauce to serve over the chicken.  With the same pan, on medium heat, add garlic and vermouth and scrape the bottom of the pan to get all of the goodness from the earlier roasting.  After a couple minutes add the chicken stock and let simmer for 5 minutes to reduce to your preferred consistency.  At the end squeeze in some lemon juice to freshen it up.  Slice chicken into medallions and drizzle with lovely sauce.  Enjoy!
Click here for a printable version of this recipe.

Sheri (Sister #1, only because I am the oldest)