Crisp Spiced Chicken with Hummus Vinaigrette

I had originally planned on making this for dinner last Sunday, but the store I shop at (which always has pomegranates) was out of pomegranates. They finally had some in stock today, so I was able to make this for dinner tonight.

The combination of just a few ingredients added up to a delicious chicken - I even ate the skin, which I almost never do! The couscous was fantastic, too. And the vinaigrette was really good - I could see myself using as a dip for raw veggies, or even as a salad dressing.

Needless to say, this is definitely something I will make again!

Crisp Spiced Chicken with Hummus Vinaigrette
Food & Wine, February 2001 (Recipe by Adam Erace)

4 chicken drumsticks
4 chicken thighs
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons ground coriander
Salt and freshly ground pepper
4 cups cooked couscous
1/2 cup coarsely chopped  roasted pistachios
1/2 cup pomegranate seeds
1 1/2 cups coarsely chopped flat-leaf parsley
1 cup prepared hummus
1/4 cup white wine vinegar
2 tablespoons water

Preheat oven to 450F. In a bowl, toss the chicken with 2 tablespoons of the oil and the coriander; season with salt and pepper. Arrange the chicken on a rack set over a baking sheet, skin side up. Roast in the upper third of the oven for 35 minutes, turning twice, until chicken is cooked through. Turn on the broiler and broil for 2 minutes, until the skin is crisp and golden.

Meanwhile, in a bowl, toss the couscous with the pistachios, pomegranate seeds and 1/2 cup of the parsley. In a blender, puree the hummus and vinegar with the remaining 1 cup of parsley and 1/4 cup of oil. Add 2 tablespoons of water and puree until smooth. Season the dressing with salt and pepper.

Stir one-third of the dressing into the couscous and transfer to a platter. Arrange the chicken on top and serve right away, passing the extra dressing on the side.

4 servings

Onion, Fennel, and Orange Upside-Down Shortcake

On a recent trip to the library, I came across the book Savory Baking. I flipped through it, and after seeing the gorgeous pictures and reading some of the recipes, I checked it out.
Last night I made my first recipe from it - a savory upside-down cake, meant to be eaten as a side dish. Since it was more time-consuming than I usually like for a weekday, I just served it with some scrambled eggs, and I thought it was great!
I can't wait to try more recipes from this book!

Onion, Fennel, and Orange Upside-Down Shortcake
Savory Baking, Mary Cech

Onion Filling
3 tablespoons extra-virgin olive oil
3 medium onions, thinly sliced
1/2 cup dry sherry (I used dry white wine)
2 tablespoons brown sugar
1/2 cup balsamic vinegar
1 tablespoon fennel seeds, toasted and crushed
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup water
1 small red bell pepper, roasted, peeled, and roughly chopped

Shortcake
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
zest of 1 medium orange
6 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
1 cup whole milk

To prepare the onion filling, put the olive oil, onions, sherry, brown sugar, vinegar, fennel seeds, salt, and pepper in a large saute pan or wide-bottomed skillet over medium-high heat. Cover and cook for 25 minutes, stirring occasionally to prevent the onions from sticking. Stir in the water. Add the roasted red peppers to the onions. Cover, reduce the heat to medium, and cook for an additional 15 minutes, stirring often. Remove from the heat.

Cut a piece of aluminum foil to fit the bottom of a 9-inch round cake pan. Place it in the bottom of the cake pan and generously oil or spray the foil and the sides of the pan. Spread the onions evenly in the pan, reserving some to spoon over the finished cake.

To prepare the shortcake, preheat the oven to 350F. Put the flour, baking powder, salt, and orange zest in the bowl of a food processor fitted with a blade attachment. Add the butter and pulse for 10 seconds, or until the butter is pea-size. Add the milk and pulse until the mixture starts to form into a dough. Carefully spread the dough over the onions, leaving no gaps and making sure the edges of the pan are covered with dough. Put the pan in the oven and bake just until the top of the cake feels firm in the center when lightly pressed, about 30 minutes (the top will not look brown). Transfer to a rack and let cool for 5 minutes.

Run a sharp knife around the inside of the pan. Place and hold a large serving plate over the top of the pan and invert the cake onto the plate. Carefully remove the cake pan and foil. Spoon the reserved onions over the cake. Cut into wedges and serve warm.

6-8 servings

Eggplant Caponata

This is one of my favorite ways to cook eggplant. It's a fabulous sweet-and sour dish that is great served hot as a side dish, but my favorite way to eat it is at room temperature (or a little warm) with some really good crusty bread.

Eggplant Caponata
Everyday Italian, Giada De Laurentiis

1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch cubes
1 medium onion, chopped
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 (14 1/2-ounce) can diced tomatoes with juices
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
1/4 cup red wine vinegar
4 teaspoons sugar
1 tablespoon drained capers
1/2 teaspoons salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Fresh basil leaves for garnish, optional

In a large, heavy skillet, heat the oil over a medium flame. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Add the onion and saute until translucent, about 3 minutes. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Stir in the vinegar, sugar, capers, and 1/2 teaspoon each of salt and pepper. Season with more salt and pepper to taste. Transfer the caponata to a bowl, garnish with the basil leaves, and serve.

6 side-dish servings (will serve more as an appetizer)

Potato Latkes

Most potato latkes are made with either grated potatoes, resulting in a crisp latke, or with a smooth batter, resulting in a latke with a wonderfully creamy interior. This recipe combines the two, giving you the best of both. I started making these a few years ago, and it is by far my favorite latke recipe.

Happy Hanukkah!

Potato Latkes

Kosher by Design, Susie Fishbein

You can make the latkes up to 4 hours in advance. When ready to serve, bake at 375F for 5 minutes. They can also be frozen and reheated at 375F for 8 minutes per side.

Serve with applesauce and/or sour cream.

2 pounds Yukon gold or Russet Potatoes, peeled

1 medium yellow onion, quartered
4 medium scallions
1 large egg
1 1/2 teaspoons salt
Black pepper
3 tablespoons fresh parsley (optional)
1 cup peanut oil (I used canola)

Using the grating disc of a food processor, grate the potatoes. Remove half of the grated potatoes to a large strainer set over a large bowl. Replace the food processor disc with the metal blade. Add the onion and scallions. Pulse until mixture is smooth.

 Add the potato/onion mixture to the grated potatoes in the strainer. Push down to strain out as much liquid as possible. Let the liquid sit in the bowl for 5 minutes. Pour off the liquid, reserving the potato starch at the bottom of the bowl.

Add the potatoes to bowl with potato starch. Mix in the egg, salt, pepper, and parsley, if desired.

In a large skillet, heat the oil until very hot, but not smoking. Add the potato mixture 1 heaping tablespoon at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper bags or paper towels. Do this until all the batter is used.

14-18 latkes

Veggie Slaw

This is a great fresh-flavored alternative to a creamy coleslaw.

Veggie Slaw

The Kosher Palette II

Salad:

1 head red cabbage, shredded, or 2 (12-ounce) bags shredded red cabbage

1 pound carrots, shredded
1 red onion, finely chopped
1 each orange, yellow and red peppers, chopped

1 Hass avocado, peeled, pitted, and cut into small pieces

Garlic Herb Dressing:

1/2 cup olive oil

1/3 cup red wine vinegar or cider vinegar

1/4 cup fresh dill weed, chopped

3 tablespoons fresh parsley, chopped

2 tablespoons lemon juice

1 tablespoon mustard

2 to 3 garlic cloves

2 teaspoons salt

1/2 teaspoon pepper

Combine cabbage, carrots, red onion, and bell peppers in a large bowl.

Combine all the dressing ingredients in a food processor and process until well mixed.
Toss the salad with the dressing and avocado, and mix well.
12-14 servings

Curried Vegetables with Dahl

This was a nice and healthy meal, full of those Indian flavors that I love. Although I don't have a picture of it, I am going to include the recipe for the rice that I served with it - it was sooo good!

Curried Vegetables with Dahl

Moosewood Restaurant Cooks at Home, The Moosewood Collective

1 1/2 cups red lentils or yellow split peas

4 or 5 cups water

1 onion, chopped (about 1 cup)

1 fresh green chile, minced (I used a jalapeno, seeded)

3 tablespoons vegetable oil or ghee (clarified butter)

2 sweet potatoes, peeled and diced (about 4 cups)

1 tablespoon mild curry powder

1 teaspoon ground cumin

2 tablespoons grated fresh ginger root

2 cups water

1/2 head cauliflower (about 4 cups florets)

2 green or red bell peppers, chopped (about 2 cups)

10 ounces fresh spinach

2-3 tablespoons fresh lemon juice

Salt to taste

Rinse the lentils or split peas. Lentils cook faster and absorb less water than split peas, so use 4 cups of water for lentils, 5 cups of water for split peas. In a covered saucepan, bring the water and lentils or peas to a boil. reduce heat, uncover, and simmer for about 30 minutes, until tender.

In a large soup pot, saute the onion and chile in the oil for several minutes. Add the sweet potatoes, curry powder, cumin, and ginger and continue to saute for 2 to 3 minutes, stirring often. Pour in the 2 cups of water. Cut the cauliflower into florets and add to the pot. Add the bell peppers, cover, and simmer for 10 minutes.

While the vegetables simmer, rinse, stem, and coarsely chop the spinach. Pour the lentils or peas and their cooking liquid into a blender or food processor, and puree for 2 to 3 minutes to make a smooth dahl. When the cauliflower is tender, stir in the spinach, the dahl and the lemon juice. Simmer just until the spinach has wilted. Add salt to taste, and serve immediately.

4 to 6 servings

Coconut Basmati Rice

Moosewood Restaurant Cooks at Home, The Moosewood Collective

1 1/4 cups water

1 cup white basmati rice

1/2 cup coconut milk

1/2 teaspoon turmeric

1/4 teaspoon salt

1 piece cinnamon stick (1-1 1/2 inches)

1/4 cup dried currants or raisins

1 dried chile (optional) (I didn't use)

In a heavy saucepan with a tightly fitting lid, bring the water to a boil. While the water heats, rinse the rice well. When the water boils, stir in the rice and all of the remaining ingredients. Return to a boil. Stir, cover, reduce the heat to low, and simmer for 15 minutes. Remove the cinnamon stick and the optional chile, stir to fluff the rice, and serve.

3 to 4 servings

Pulled Chicken Sandwiches with Mango Slaw

These were good. While I do have a pulled chicken sandwich recipe that I like better, I would definitely make these again simply because of how quick they are to make. Next time, though, I would probably make some more of the chicken mixture because the portion size was just a bit small for a hungry husband :)

The coleslaw was really good, too. My 6 1/2-year-old daughter, Ella, thanked me for putting mango in it!

Black Pepper and Molasses Pulled Chicken Sandwiches

with Mango Slaw

Cooking Light, November 2009

3 tablespoons ketchup

1 tablespoon cider vinegar

1 tablespoon prepared mustard

1 tablespoon molasses

3/4 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground ginger

12 ounces boneless, skinless chicken thighs, cut into 2-inch pieces

4 sandwich rolls, cut in half horizontally

12 dill pickle chips

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups of meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.

Mango Slaw:

4 cups packaged coleslaw mix

1 cup chopped mango

1/4 cup vertically sliced red onion

1/4 cup canola mayonnaise (I used light mayonnaise)

1 tablespoon cider vinegar

1 tablespoon sugar

1/4 teaspoon salt

Combine all ingredients in a large bowl. Toss well.

4 servings

Potato and Chickpea Salad

This potato salad was really good, but I think next time I would cut down on the garlic - it was just a little bit too strong. We had it with barbecued chicken, but I would even serve it as a main dish with some bread.

Potato and Chickpea Salad

Vegan Italiano, Donna Klein

1 1/2 pounds small red-skin potatoes

1/4 cup low-sodium vegetable broth

2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

4 cloves garlic, finely chopped

1/2 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

3 medium plum tomatoes, chopped

1/2 medium red onion, finely chopped

1 (16-ounce) can chickpeas, rinsed and drained

1/4 pound fresh spinach or arugula leaves, chopped (optional) (I didn't use)

Place the potatoes in a large saucepan or medium stockpot with salted water to cover; bring to a boil over high heat. Reduce the heat to a gentle boil and cook until the potatoes are just tender, about 15 minutes, depending on size. Drain and set aside to cool slightly.

Meanwhile, in a large bowl, whisk together the broth, oil, vinegar, garlic, salt and pepper. Stir in the tomatoes and onions. Let stand a few minutes to allow the flavors to blend.

As soon as the potatoes are cool enough to handle, yet still quite warm, cut them in half or in quarters, depending on size. Stir the dressing a few times, and add the warm potatoes along with the chickpeas and spinach (if using). Toss gently until the potatoes are thoroughly coated. Serve warm or at room temperature. Alternatively, let cool to room temperature and refrigerate a minimum of 3 hours, or up to 2 days (or overnight if using spinach), and serve chilled or return to room temperature.

6-8 servings

Beer Bread

I love this stuff! I don't make it very often (because I really can't eat just one piece of this!), but it is definitely a favorite recipe here. I don't have a loaf pan, so I baked it in an 8x8-inch baking dish.

I've only ever made it plain, but there is a list of mix-ins at the end of the recipe.

Beer Bread

The Pastry Queen, Rebecca Rather

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

3 tablespoons sugar

1 (12-ounce) bottle beer or ale

1/2 cup (1 stick) unsalted butter, melted

Preheat the oven to 350F. Generously grease a 9 by 5-inch loaf pan with butter or cooking spray. In a medium bowl, stir together the flour, baking powder, salt, and sugar. Pour in the beer and stir until just incorporated. (The dough will be sticky and heavy.) Pour half the melted butter into the bottom of the prepared pan. Spoon in the bread dough and pour the remaining butter on top. Bake for 50 to 60 minutes, until the bumpy top is golden brown. Remove from the pan.

This bread is best served warm, but it is still good cooled.

10 servings (yeah, right, sure!)

Mix-ins:

Chopped chives

Chopped chile peppers (such as jalapenos)

Chopped green onions

Any grated cheese

Vine-Ripened Tomato Salad with Parsley Vinaigrette

This salad is AWESOME!!! Make sure to have plenty of good crusty bread to dip into the juices - it's quite addicting!

Vine-Ripened Tomato Salad with Parsley Vinaigrette

Vegan Italiano, Donna Klein

1/4 cup extra-virgin olive oil

2 tablespoons white wine vinegar

1/2 tablespoon Dijon mustard

1 large garlic clove, fiely chopped

1 teaspoon Kosher salt

1 teaspoon sugar

Freshly ground black pepper, to taste

1/4 cup finely chopped fresh flat-leaf parsley

6 small vine-ripened tomatoes (about 4 ounces each), cut into 1/2-inch thick slices

In a large bowl, whisk together the oil, vinegar, mustard, salt, and pepper; stir in the parsley. Let stand about 5 minutes to allow the sugar to dissolve. Add the tomatoes and toss gently yet thoroughly to combine. Let stand at room temperature about 15 minutes to allow the flavors to blend. Toss again and serve. Alternatively, cover and refrigerate a minimum of 3 hours, or overnight, and serve chilled or return to room temperature.

4 servings

Black Bean Salad with Mexican Flavors

This is a really nice salad - filling, but not heavy, with a light dressing that complements, but doesn't overpower, the ingredients.

The author suggests serving it with scrambled eggs and tortillas, but if you are not a vegetarian this would be great with some grilled chicken or tacos.

Black Bean Salad with Mexican Flavors

A Year in a Vegetarian Kitchen, Jack Bishop

2 (15-ounce) cans black beans, rinsed and drained

1 medium ripe tomato, cored and diced

1 medium avocado, halved, pitted, scooped from the skin, and diced

2 tablespoons minced fresh cilantro leaves

1 small jalapeno chile, stemmed, seeded, and minced

3 tablespoons fresh orange juice

1/2 teaspoon ground cumin

Kosher salt

2 tablespoons extra-virgin olive oil

Combine the beans, tomato, avocado, cilantro, and chile together in a large bowl.

Whisk together the orange juice, cumin, and salt to taste in a small bowl. Whisk in the oil. Pour the dressing over the black bean salad and toss gently. Adjust the seasonings, adding salt to taste, and serve.

4-6 servings

Basmati Rice Pilaf

Basmati Rice Pilaf
A Year in a Vegetarian Kitchen, Jack Bishop

2 tablespoons unsalted butter or canola oil (I used 1 tablespoon)
1 1/2 cups basmati rice
6 whole green cardamom pods, lightly crushed, or 1 cinnamon stick
2 1/4 cups water
1 teaspoon kosher salt

Heat the butter in a medium saucepan, preferably nonstick, over medium heat until foaming. Add the cardamom pods or cinnamon stick and cook until aromatic, about 30 seconds. Add the rice and cook, stirring constantly, until the rice smells toasted but has not colored, about 3 minutes. Add the water and salt and bring to a boil. Reduce the heat to low, cover, and cook (without opening the lid), until all the liquid has been absorbed, about 15 minutes.
Remove the pot from the heat and set aside, covered, for 10 minutes to allow the rice to finish cooking. Fluff rice with a fork and serve.
4 servings

Summer Tomato Salad

This tomato salad is sooo good! Make sure to serve it with some good bread for dipping into the juices - it's fabulous!

Summer Tomato Salad

Allrecipes.com, PEGGYLEBLANC

1 pint cherry tomatoes, halved
1 pint yellow pear tomatoes, halved (I used all red grape tomatoes)
1/4 cup chopped green onions
1 clove garlic, minced
1/4 cup chopped fresh basil
1/4 cup chopped cilantro
freshly ground black pepper to taste
ground red pepper to taste
salt to taste

In a bowl, toss the cherry tomatoes, yellow pear tomatoes, green onions, garlic, basil, cilantro, black pepper, red pepper, and salt. Refrigerate 30 minutes and toss again before serving.

6 servings

Confetti Couscous

I made this Israeli couscous salad to have with the chicken. It did take a little bit of work, but it was very easy and really good. The only change I made was to cook it in a grill pan in the house, and I cut the recipe in half.

Confetti Couscous

Cooking Light

2 baby eggplants, cut into 1/2-inch-thick slices
2 yellow squashes, cut into 1/2-inch-thick slices
2 red bell peppers, seeded and cut into quarters
1/3 cup extra-virgin olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 cups water
1 1/2 cups fat-free, less-sodium chicken broth
2 cups uncooked Israeli couscous
3 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1/2 cup chopped fresh basil

Prepare grill to medium-high heat.

Brush eggplant, squash, and bell peppers evenly with 4 teaspoons oil. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place vegetables on grill rack; grill 3 minutes on each side or until slightly charred. Cool and chop. Place vegetables in a large bowl.

Bring 2 cups water and broth to a boil in a medium saucepan. Stir in couscous. Reduce heat, and simmer 8 minutes or until couscous is tender. Drain and rinse with cold water. Add couscous, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper to vegetable mixture; toss. Combine vinegar and mustard in a medium bowl, stirring well. Gradually add remaining 1/4 cup oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinegar mixture over couscous mixture; toss to coat. Stir in basil.

8 servings

Garlic Burgers

These burgers were great! I love that it uses portobello mushrooms along with the beef to add bulk, allowing you to have a nice big burger without too much fat. The mushrooms also add lots of moisture.

I served these with coleslaw (recipe follows) and roasted sweet potato wedges.

Garlic Burgers

Kosher by Design Lightens Up, Susie Fishbein

For the burgers:

1 1/2 pounds lean ground beef

1 large shallot

2 cloves fresh garlic

6 ounces portobello mushroom caps

1/8 teaspoon crushed red pepper flakes

1/8 teaspoon cracked black pepper

2 teaspoons dried parsley

1 tablespoon low-sodium soy sauce

1 teaspoon Worcestershire sauce

nonstick cooking spray

For the garlic spread:

1 teaspoon canola oil

4 cloves fresh garlic, sliced

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon chili powder

1/2 cup light mayonnaise

6 whole wheat buns

1 tomato sliced, optional, for garnish

Place the ground beef into a large mixing bowl. Place the shallot and garlic into the bowl of a food processor fitted with a metal blade and pulse until finely chopped. Add the portobello mushrooms and pulse until the mixture resembles ground beef; don't over-pulse or it will turn into a paste.

Add the mushroom mixture to the beef, along with the red pepper flakes, black pepper, parsley, soy sauce, and Worcestershire sauce. Use your hands to gingerly toss until the meat is all mixed and seasoned.

Spray a grill pan with nonstick cooking spray. Heat the pan over medium heat.

Make 6 patties; they should be about 1-inch thick and 6-inches in diameter. Grill for about 6 minutes on each side.

Over medium-low, heat the canola oil in a small pot. Add the sliced garlic and cook, stirring constantly, until garlic is fragrant, about 3 minutes, making sure the garlic does not burn. Add the garlic powder, onion powder, and chili powder. Remove from heat and stir in the mayonnaise.

serve the burgers, topped with the garlic spread, on whole wheat buns. garnish with sliced tomatoes if desired.

6 servings

Cider-Mustard Slaw

Cooking Light

Combine half of one (16-ounce) package cabbage-and-carrot coleslaw mix, 1 tablespoon brown sugar, 2 tablespoons cider vinegar, 1 tablespoon coarse ground mustard, and 1/8 teaspoon salt.

4 servings

Potato Salad with Herbs and Grilled Summer Squash

This is a really good fresh tasting potato salad, and I will definitely make this again! My changes: I used zucchini instead of yellow squash and cooked it in a grill pan; I left out the tarragon and increased the basil; and I substituted 1 tablespoon drained capers for the cornichons.

Potato Salad with Herbs and Grilled Summer Squash

Cooking Light

Salad:

2 pounds small red potatoes
3/4 pound yellow squash, cut lengthwise into 1/2-inch slices
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Dressing:
1/3 cup chopped fresh chives
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh tarragon
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons water
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped cornichons
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

1. Preheat grill to medium-high heat.

2. To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside.

3. Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes.

4. To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.

6 servings

Potato Salad

I didn't like this potato salad quite as much as I'd hoped to. It wasn't bad, it just wasn't great. I think the problem was a little too much mustard and too much celery (I'm not a huge celery fan). However, I would maybe make it again and just cut down on those two ingredients.

Hickory House Potato Salad

Rick & Lanie's Excellent Kitchen Adventures, Rick Bayless & Lanie Bayless

1 1/2 pounds red-skinned potatoes, peeled and cut into 1/2-inch thick slices

Salt

1 garlic clove, peeled

2 celery stalks, cut in half lengthwise, and cut crosswise into 1/4-inch pieces

1/4 cup sweet pickle relish

2 tablespoons chopped roasted red bell pepper

1/3 cup mayonnaise (I used light)

3 tablespoons prepared mustard

1/2 teaspoon celery seeds

1/2 teaspoon ground black pepper

Fill a medium saucepan with 3 inches of water. Add potatoes and 2 teaspoons salt, and set over high heat. Bring to a boil, then reduce heat to medium. Cook 10 minutes or until potato slices are tender. Set colander in sink. Drain potatoes and allow to cool. Scoop potatoes into a large bowl. use a pastry blender or 2 table knives - one held in each hand - to roughly chop into 1/2-inch pieces.

Crush garlic through a garlic press onto potatoes. Add remaining ingredients and a 1/2 teaspoon salt. Stir to combine thoroughly. Taste and add more salt if you think necessary. Cover and refrigerate until ready to serve.

Potato salad gets better if made several hours - even a day or two - ahead.

4 to 6 servings

Potato-Goat Cheese Gratin

This was a little time consuming to make, but it was worth it. Thin slices of tender potatoes, layered with creamy goat cheese and sweet leeks, all buried under a crisp breadcrumb topping. I mean, really, what's not to like? :)

Potato-Goat Cheese Gratin

http://desertculinary.blogspot.com/ (adapted from Better Homes & Gardens)

1 tablespoon olive oil

1 1/4 cups thinly sliced leeks

1 1/2 cups milk

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon ground nutmeg

1 large garlic clove, minced

2 1/4 pounds Yukon gold potatoes, cut into 1/8-inch thick sliced

Cooking Spray

4 ounces (about 1 cup) crumbled goat cheese

1/3 cup breadcrumbs (I used panko)

1 ounce (about 1/4 cup) freshly grated Parmesan cheese

In a medium skillet, heat the oil over medium-low. Stir in leeks and cook, stirring occasionally, about 18-20 minutes. Remove from heat and set aside.

Preheat oven to 400 degrees F.

In a medium bowl, whisk together 2 tablespoons of the milk and the flour. Pour in the remaining milk, and whisk in the salt, pepper, nutmeg and garlic until combined.

Arrange half of the potato slices in a 2 quart baking dish coated with cooking spray. Scatter the top with the cooked leeks and crumbled goat cheese. Pour half the milk mixture on top. Arrange the remaining potatoes over the top, and then add the rest of the milk mixture. Cover the pan with foil and place into the oven to bake for 45 minutes. Remove the foil and continue to bake until the potatoes are tender, about 25 minutes.

Combine the breadcrumbs and Parmesan in a small bowl. Scatter it onto the potatoes and continue to bake, uncovered, until the topping has browned, about 15 minutes. Remove from oven and allow it to sit for 10 minutes before serving.

4 main dish or 8 side dish servings

Classic Roast Chicken with Gravy

Wanting to use up one of the whole chickens I have in the freezer, I decided to make this recipe. It was probably not the best day to make it since it is so hot out and I don't have air conditioning (the kitchen was 86 degrees by the time I finished making it), but it was REALLY good! I can't wait to make it again... on a much cooler day :)

Classic Roast Chicken with Gravy

Cooking Light

Chicken:
1 (3 3/4-pound) whole roasting chicken
1 tablespoon butter, softened
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rubbed sage
1/8 teaspoon freshly ground black pepper
2 carrots, peeled and halved
4 stalks celery, halved
1 onion, quartered

Gravy:
1/2 cup dry white wine
1 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons all-purpose flour
3 tablespoons water
1/4 teaspoon salt

Preheat oven to 375°.

To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place carrots, celery, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.

Bake at 375° for 40 minutes.

Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.

To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure. Pour wine into bag; add drippings from pan. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.

Return vegetables to pan. Add wine mixture and broth to pan; cook 10 minutes over medium heat, scraping pan to loosen browned bits. Remove vegetables from pan using a slotted spoon; discard. Combine flour and water in a small bowl, stirring with a whisk to form a slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly. Simmer 1 minute or until slightly thick.
Remove skin from chicken; discard. Carve chicken, and serve with gravy.

4 servings

For the Mashed Potatoes:

I boiled 4 peeled, cubed medium-sized potatoes, along with 4 whole peeled garlic cloves. Before draining the potatoes, I reserved about 3/4 cup of the cooking water. After I drained the potatoes I returned them to the pot and mashed them with the garlic. I then stirred in the reserved cooking liquid, and some salt and pepper to taste.

They were so creamy and flavorful, you'd never guess they were fat free!

Shredded Beef Soft Tacos

I haven't made these in a really long time, and I'm not sure why because they are so good. If you like tacos you should definitely try these!



Shredded Beef Soft Tacos

Rick & Lanie's Excellent Kitchen Adventures, Rick Bayless & Lanie Bayless

1 1/2 pounds stewing beef
3 cups water
Salt
1 (15-ounce) can diced tomatoes, drained
1 jalapeno or 2 serrano chiles, cut into 4 or 5 pieces (I took the seeds out to reduce the heat for the kids)
4 garlic cloves, cut in half
2 green onions, sliced
12 corn or flour tortillas

Put beef in a medium (4- to 6-quart saucepan. Add water and 1/2 teaspoon salt. set over medium heat. When the mixture boils, cover with lid slightly ajar. Reduce heat to medium-low and simmer until meat is fall-apart tender, about one hour.

Uncover pan and raise heat to medium-high. Pour drained tomatoes into blender or food processor. Add chopped chiles and garlic. Cover and process to a puree. Add to meat. Boil until much of the liquid has evaporated - about 15 to 20 minutes.

Add green onions and continue cooking. Mash mixture with back of spoon to break up meat while stirring - until mixture thickens and darkens, about 8 minutes. (Will begin to sizzle.) Taste and add more salt if you think necessary.

Serve with warmed tortillas.

4 servings


I served it with this Mexican rice:

Mexican Rice III

Allrecipes.com

1 cup long grain white rice
1 tablespoon vegetable oil
1 1/2 cups chicken broth (I used 2 cups)
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped (I left out)
1 tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved (I minced)

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

6 servings