Pollo Asado (chicken) and a salad with apples, dried cherries and nuts.

It was warm enough to grill outside.

Pollo Asado

This Pollo Asado recipe creates a juicy grilled chicken dinner seasoned with citrus, Mexican spices and achiote. It’s the perfect Cinco de Mayo meal!

Prep Time15 mins Cook Time 30 mins Marinate Time1 hr Total Time 1 hr 45 mins

Author: Kevin Is Cooking

Ingredients

• 5 lb. whole chicken , cut into 8 pieces
• 1/2 cup olive oil
• 6 garlic cloves minced
• 2 tsp ground cumin
• 2 tsp salt
• 2 tsp ground black pepper
• 2 tsp Mexican oregano
• 2 oz achiote paste optional (you will only use 2 oz. in this recipe. See Note 1)
• 1/2 cup fresh orange juice
• 1/2 cup fresh lime juice

Instructions

• Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste (if using, See Note 1) and cook for several minutes, stirring. Remove from heat and allow to cool. Set ø
• Add cooled achiote garlic mixture, orange juice and lime juice to a bowl and whisk to combine. Reserve 1/4 cup of marinade in the bowl to use for basting the chicken as it grills. Add remaining marinade to a 1 or 2 gallon Ziploc freezer bag. Add chicken pieces, seal bag, and massage the bag, then transfer to a refrigerator to allow the chicken to marinate for one hour (4 hours tops). Any longer will break down the proteins in the chicken, making it mushy. (See Note 2)
• Preheat grill to 350°F to 400°F. Remove chicken from marinade, then discard the bag of marinade (See step 5 below). We will be grilling with indirect heat.
  
• For indirect cooking on a charcoal grill, place your lit charcoal across half of the grill and leave the other half empty. To indirect cook on a gas grill, only turn half of the burners on (for mine I keep the top Medium, middle Low and the bottom Medium).
• Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into thickest portion of each piece, about 20 to 30 minutes. As chicken is cooking, use reserved marinade to baste the pieces every few minutes. I do not turn the chicken pieces over during cooking, as there is no need for grill marks.
• When chicken is cooked, discard any leftover marinade.
  

Notes

1. Most achiote paste is packaged in 4 ounce cubes. We will only need 2 ounces, save remainder for another use. I break up and smash the achiote paste as best I can in the marinade mixture, making sure it's blended in. You can also puree in a blender for a smoother mixture after it cools. BELOW is an achiote spice blend substitute, enough for this recipe. 

Achiote Paste Alternative

• 3 tbsp paprika
• 2 tbsp white vinegar
• 2 tsp dried Mexican oregano
• 4 garlic cloves, minced
• 1/2 tsp ground cumin

Combine in a small bowl and use to marinate chicken along with other main recipe seasonings and usually citrus juice.

  2. Acid bases include vinegar, wine, citrus juice, and tomatoes. Acidic marinades might actually break down the chicken, making the texture mushy. So when using a highly acidic marinade for chicken, add a little olive oil and/or minimize marinating time.

Frisée and Apple Salad with dried cherries and walnuts 

BY THE BON APPÉTIT TEST KITCHEN

September 26, 2008

• Active Time15 minutes Total Time15 minutes
• This salad made a pretty scant amount of dressing.  The cherries seemed to soak most of it up.  Charlie and guests were given a choice of Ranch, Thousand island, and one called Tusan Salad Dressing.
• 
  
• Ingredients

Makes 4 servings

3 tablespoons olive oil

2 tablespoons apple cider vinegar

2 tablespoons minced shallot

1 tablespoon honey

1/2 cup (generous) dried tart cherries (one 3-ounce package)

1 large head of frisée, torn into bite-size pieces (about 6 cups) I used Romaine

1 medium Gala apple, cored, thinly sliced

1/2 cup coarsely chopped toasted walnuts roasted @ 350 for 10 minutes

Step 1

Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisée and apple slices in large bowl. Add cherry dressing and toss to coat. Divide among 4 plates; sprinkle with walnuts and freshly ground black pepper and serve.

 

Turkey tetrazzini, green beans and deviled eggs.

 I used up the last of the turkey and made tetrazzini with green beans, deviled eggs, dinner rolls.  I didn't get a chance to take any pictures. 

Deviled eggs made with egg yolks mashed withs salt, mayo, a dash of mustard and a pinch of dry powdered Ranch Dressing

Green beans cooked in the instant pot with onions, bacon & salt for about 5 minutes.

Turkey Tetrazzini                Oven to 350º                  Butter 13 X 9 X 2-inch baking dish

!/4 box Spaghetti.  ( This time I used egg noodles and Sauce Velute with chicken broth instead or the sauce in the recipe)

 Boil in salted water until soft/firm. It will cook more and absorb sauce in the oven.

1 Tbs Butter or olive oil

3/4 to 1 C. baby bella mushrooms

1 Tbs Butter 

1 onion, finely chopped

2-3 cloves garlic minced

2 lb. turkey, cooked, chunked (left over turkey)

1/2 C. cooked peas

1 oz. dry white wine

2T. butter or olive oil 

2T. flour

1/4 C. milk

1/4 C. cream                                        

2 C. chicken broth

1T. thyme, fresh

1/2T. lemon zest

1T. thyme

1 1/2 tsp. parsley

salt and pepper to taste

1/2C. grated parmesan

1/2C. fresh buttered bread crumbs

Melt 1T. butter in skillet and sauté mushrooms until water is evaporated, about 12 min. Add onions and garlic; sauté until translucent about 8 min. Add wine and simmer until most of it is evaporated.  Transfer to bowl.

Melt 4T. butter and add 4 heaping T. flour and cook, whisking 2 minutes. Add milk, cream and chicken stock, whisking constantly until thickened.  Add salt, pepper, nutmeg, parsley and cooked peas. Add cooked turkey, cubed and peas; heat through, add to mushroom mixture and stir to combine. Salt and pepper to taste.

Cook and drain pasta (spaghetti or farfalle or linguine. Add to meat and sauce, toss to coat.

Transfer to prepared baking dish, top with cheese, the buttered bread crumbs and bake until golden and sauce bubbles, about 25 minutes.

Beth uses Alfredo sauce and cream of mushroom soup.

 SAUCE VELOUTE

2 T flour

2 T. butter

1 C. fish stock ( chicken stock)

salt, pepper

1 C. cream

3 egg yolks

combine flour and butter and cook until they are slightly browned or yellowish in color.  Gradually stir in the fish stock; continue stirring until it thickens.  Cook 10 minutes and season to taste.  This makes one cup of veloute.  

It is customary when you serve plain veloute, to add cream and egg yolks to the sauce.  To 1 cup of veloute, add 1 cup cream and 3 egg yolks.  Beat the cream and egg yolks together well and gradually stir into the basic sauce;  continue stirring until the sauce is properly thickened and heated through.  Be careful not to let the mixture boil after the egg yolks have been added. This will make 2 cups of sauce veloute 

Variations

Shrimp Sauce.  To 1 cup sauce veloute add 1/2 c. of finely chopped cooked shrimp.

Lobster Sauce. to 1 C. of sauce veloute add 1/2 C. finely chopped lobster meat

Oyster Sauce. Use 1/2 C of the oyster liquor in making the basic sauce veloute, add 1/2 C. of chopped oysters

Clam Sauce. Use 1/2 C. of the clam liquor in making the basic sauce and add 1/2 C. chopped clams

Crabmeat Sauce. To 1 cup of sauce veloute, add 1/2 C. flaked, cooked crabmeat

Huli Huli chicken wings

 Huli Huli Chicken Wings

Sheldon Simeon uses fresh ginger and pineapple juice to add bright heat and tang to the sweet, teriyaki-like homemade huli huli sauce that coats the chicken wings and pineapple slices in this recipe. The marinade helps the wings get smoky-sweet on the grill and retain a delicious juicy bite. Huli huli means “turn turn”—huli huli chicken is local specialty on Oahu, where vendors thread chickens on a special rotating grill and broil it over charcoal. When grilling at home, be sure to turn the chicken wings often so they crisp evenly. The slices of fresh, glazed pineapple get smoky on the grill and play off the juicy, caramelized chicken.

Active:30 mins Total:3 hrs 30 mins Yield:4

Ingredients

• 1 cup unsweetened pineapple juice 
• 1 cup chicken stock 
• 1/2 cup soy sauce 
• 1/2 cup packed light brown sugar 
• 1/3 cup ketchup 
• 2 teaspoons grated peeled fresh ginger (from 1 [2-inch] piece) 
• 1 1/2 teaspoons finely chopped garlic 
• 2 pounds whole chicken wings  
• 1/2 teaspoon kosher salt 
• 1 (3-pound) fresh pineapple, peeled and cut into 1/2-inch slices 
• Sliced scallions 

Directions

• Step 1
  Stir together pineapple juice, stock, soy sauce, brown sugar, ketchup, ginger, and garlic in a medium bowl. Reserve 1 cup marinade for basting and drizzling. Place chicken in a large ziplock plastic freezer bag; add remaining marinade. Seal bag, and refrigerate at least 3 hours or up to overnight.
  
  
• Step 2
  Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Preheat grill to medium (350°F to 400°F). Place chicken on oiled grates; grill, turning and basting often with 1/2 cup of the reserved marinade, until crispy and a meat thermometer registers 160°F, about 25 to 35 minutes. Transfer chicken to a platter. Baste pineapple slices with some of the remaining marinade; place on oiled grates, and grill, uncovered, until grill marks appear, about 4 minutes per side. Cut pineapple slices as desired. Add to platter, and garnish with scallions. Drizzle with remaining marinade.
  
  

Suggested Pairing

Tropical-fruited California Chardonnay.

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Printed from https://www.foodandwine.com 02/03/2021

2 meals in two days. Yesterday: Goulash; today Cheesy hamburger and noodle casserole

Bohemian Goulash Soup

CDKitchen https://www.cdkitchen.com

Serves/Makes: 8    |   Ready In: 1-2 hrs

 

Ingredients:

3 tablespoons butter

2 large onions, coarsely chopped

1 tablespoon paprika

1 teaspoon vinegar

1 1/2 pound beef stew meat, diced

6 cups beef broth

1/2 teaspoon dried marjoram

1 tablespoon caraway seeds

1 tablespoon tomato paste

2 tablespoons flour

1 pound potatoes, peeled and cubed

salt and pepper, to taste

Directions:

Melt the butter in a Dutch oven over medium heat. Add the onion and cook, stirring frequently, until lightly browned. 

Add the paprika, vinegar, beef, broth, marjoram, caraway seeds, and tomato paste to the pot. Mix well. Cover the pan and reduce the heat to a low simmer. Cook for 1 to 1 1/2 hours or until the beef is tender. 

Remove some of the liquid from the pot and mix it with the flour until smooth. Stir it back into the pot along with the potatoes. Cook at a simmer, stirring occasionally, for 15-20 minutes or until the potatoes are tender. 

Season to taste with salt and pepper. Serve hot.

Recipe Location: https://www.cdkitchen.com/jumpto/4/

Recipe ID: 4

Ground Beef Casserole

1lb. hamburger

14 1/2 oz. diced tomatoes with basil, garlic, oregano, undrained 

10 oz. Rotel tomatoes

6 oz can tomato paste

1 tsp. salt

1 tsp. sugar

3/4 tsp. Italian seasoning

1/4 tsp. pepper

3 C. uncooked medium egg noodles

5 green onions

8 oz. container sour cream

3 oz pkg. cream cheese, softened

1 C. cheddar

1 C. parmesan

1 C. mozzarellaInstructions

• Place a large skillet over medium heat and add ground round. Cook, breaking up with a wooden spoon, until no longer pink.
• Add both cans of tomatoes, tomato paste, salt, sugar, Italian seasoning, and pepper. Stir to mix and let simmer over low heat while you get the rest of the ingredients ready.
  
• Preheat oven to 350 degrees. Cook egg noodles according to package directions and drain well.
• In a medium bowl, stir together noodles, green onions, sour cream, and cream cheese.
• Spoon noodle mixture into a greased 13X9-inch baking dish. Top with beef mixture. Sprinkle with cheeses.
• Spray a piece of aluminum foil with cooking spray and place cooking spray side down on top of baking dish to cover.
• Bake for 35 minutes. Uncover and bake 5 more minutes.

Nutrition

Calories: 501kcal

 

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

A warm bowl of chicken enchilada soup, made in the slow cooker, tastes like you're eating an enchilada with a spoon. 

YIELD  Serves 6

INGREDIENTs

For the enchilada sauce:

Neutral oil

1 med. yellow onion I used white onion

1 lar. jalapeno, seeded and fine chop

3 cl. garlic, minced

2 T. chili powder -Mexican if available

1 T. gr. cumin

1T. sugar

2 med. tomatoes, coarse chp

(15 oz.) can tomato sauce

2 C. chicken broth + more for thinning if needed (I used homemade stock)

salt & pepper

For the soup:

1 (15 oz) can yellow corn, drained

1 (15 oz.) can black beans, drained and rinsed

2 to 3 lbs. chicken thighs

heavy cream (opt.)

cayenne pepper (opt.)

Serving options:  shredded cheddar, sour cream, tortilla chips, fresh cilantro

INSTRUCTIONS: 

Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat until shimmering. Add the onions and jalapeño and cook until softened, 5 to 7 minutes. Add the garlic, chili powder, cumin, and sugar and stir until fragrant, 30 seconds to 1 minute. Add the tomatoes, tomato sauce, and broth, season with salt and pepper, and bring to a gentle boil. Transfer to a 5 quart-or larger slow cooker.

• Add the corn, beans, and chicken, and stir to combine. Cover and cook until the chicken is cooked through, 6 to 7 hours on the LOW setting or 4 hours on the HIGH setting.
• Shred the chicken into bite-sized pieces with 2 forks. Stir in a splash of heavy cream if desired. Taste and season with salt, pepper, and cayenne pepper as desired. Serve with cheddar cheese, sour cream, tortilla chips, and cilantro for garnish if desired.

RECIPE NOTESBone-in chicken thighs: I like bone-in chicken thighs when I want a rich, complex soup, but boneless chicken thighs are easy because you don't have to deal with the bones. If using bone-in chicken thighs, transfer to a clean cutting board before shredding the meat with 2 forks. Discard the skin and bones and return the shredded chicken to the slow cooker.

Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months. If freezing, transfer the cooled soup to freezer-safe plastic bag(s) labeled with recipe name and date. Press out excess air before sealing. Lay bags flat in a single layer in the freezer. (Once frozen, the bags can be stacked neatly.) To thaw, transfer to refrigerator overnight or set the bag in a stockpot of warm water. Reheat in a saucepan over medium-low heat; season to taste.

 

Chicken with gravy, green beans and crisp oven fried potatoes

• Smothered Chicken 
• 
  
• ingredients
• 
  
• 5 strips bacon
• boneless, skinless chicken breasts
• 1/2 C. oil for frying
• 
  
• chicken dredge
• 
  
• 1/2 C. A.P. flour
• 1/4 C. bread crumbs plain or Italian
• 1 tsp. seasoned salt
• 3/4 tsp. black pepper
• Norm note: coating will stick better if first
• dredged in flour, then dipped in egg then into dredge.
• 
  
• Gravy
• 
  
• 4 T. butter
• 4T. flour
• 2.5 C. chicken broth
• 1 beef Better than Bouillion
• 1/3 C. half and half
• 1 tsp. soy sauce or Worcestershire
• 1 tsp onion powder
• 1 tsp. garlic powder
• 1/4 tsp dried thyme
• 1/4 tsp dried rosemary
• 1/4 tsp dried sage
• 2-3 drops Kitchen Bouquet, optional
• 
  
• Combine dredge ingr.
• Cook bacon crispy. Save grease.
• Slice chicken breast in two, pound flat
• Pat dry, coat with dredge, shake off excess
• Add veg oil to bacon fat; add vegetables and allow to become hot
• Fry chicken 5 minutes each side to brown. Remove to plate.
• Remove oil, add butter, make a roux with flour
• Norm note:  heat milk and broth before whisking into roux
• Whisk in half & half and broth, stir and scrape until combined and thick
• Add rest of ingr. to gravy, boil, simmer a few minutes
• Return chicken to pan, coat well, scatter chopped bacon over
• Cover & cook 10 min. on low
• sprinkle with parsley
• 
  
• Serve over mashed potatoes, rice or noodles.

Crisp Roasted Potatoes

SERVES4 to 6

2 ½ pounds Yukon Gold potatoes, rinsed and cut into 1/2-inch-thick slices

Table salt

5 tablespoons olive oil

Ground black pepper

BEFORE YOU BEGIN

The steps of parcooking the potatoes before roasting and tossing the potatoes with salt and oil until they are coated with starch are the keys to developing a crisp exterior and creamy interior. The potatoes should be just undercooked when they are removed from the boiling water.

1.  Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Place potatoes and 1 tablespoon salt in Dutch oven; add cold water to cover by 1 inch. Bring to boil over high heat; reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with paring knife, about 5 minutes. Drain potatoes well and transfer to large bowl. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt; using rubber spatula, toss to combine. Drizzle with another 2 tablespoons oil and 1/2 teaspoon salt; continue to toss until exteriors of potato slices are coated with starchy paste, 1 to 2 minutes.

2.  Working quickly, remove baking sheet from oven and drizzle remaining tablespoon oil over surface. Carefully transfer potatoes to baking sheet and spread into even layer (skin-side up if end piece). Bake until bottoms of potatoes are golden brown and crisp, 15 to 25 minutes, rotating baking sheet after 10 minutes.

3.  Remove baking sheet from oven and, using metal spatula and tongs, loosen potatoes from pan, carefully flipping each slice. Continue to roast until second side is golden and crisp, 10 to 20 minutes longer, rotating pan as needed to ensure potatoes brown evenly. Season with salt and pepper to taste and serve immediately.

steak dinner tonight

 

Charlie asked for a crab boil but that was going to be expensive so he said steak would be ok.  A pound of steak is a little more than a pound of crab but two of us will fill up on a pound of steak and crab takes two pounds for two.  Last year crab was on sale for a couple weeks at Christmas. Maybe it will be again.