Spicy Chicken with Black Bean, Cranberry, and Sweet Potato Salsa

I loved this dish, and it’s incredibly simple and easy to make. “Spicy” is debatable, but you can certainly add more cayenne if you want some extra heat. Start by dusting the chicken with cumin, cayenne, chili powder, and salt to give it plenty of flavor. Butterflying and broiling the chicken makes it cook quickly, although you can also sauté it if you prefer.

I enjoyed the sweet potato and black bean salsa so much that I made a second batch to eat for lunch. The salsa is a healthy and hearty mix of sweet potatoes, black beans, onions, and cranberries tossed with garlic and lime. The spices in the chicken blend with the salsa to create a Mexican-inspired meal. The result is a light dinner that is also satisfying. Brightly colored sweet potatoes and cranberries also make it a beautiful dish.

a light dusting of cilantro on top would add some pretty green

If you’re looking for an easy appetizer to serve with this meal, I recommend making blistered padron peppers. Be careful–one out of every eight or so is surprisingly hot! Generally they are mild peppers with a texture so rich and smooth, they almost taste like butter. Don’t be afraid to really let them blacken, and be sure you have Maldon salt to season them properly. The triangular shape of the salt flakes makes the flavor pop.

Enjoy!

Spicy Chicken with Black Bean, Cranberry, and Sweet Potato Salsa

Fine Cooking            Issue 131

Roasted Vegetable Tart

This is the kind of recipe that begs to be written about. It is the perfect way to welcome Fall—roasted Autumn vegetables tossed with prosciutto, surrounded by a flaky, buttery crust. Did I mention the thin layer of goat cheese underneath it all? Sure, it’s decadent, but it’s sweater season, so eat up!

Begin by roasting a small amount of butternut squash, carrots, leeks, red bell pepper, and cauliflower with rosemary and olive oil. Once the vegetables are tender, toss them with prosciutto and set aside.

While the veggies are in the oven, prepare the dough. This recipe also gave me an excuse to learn how to use the pastry attachment on my food processor. I was shocked to discover how easy it was, although I’m confident you can still make a delicious crust the old fashioned way. The recipe calls for a mix of potato flour, rice flour, and cornmeal. Since I had some all-purpose Cup 4 Cup on hand, I substituted it for the rice and potato flours, but kept the cornmeal because I love the flavor and texture of a cornmeal crust. Butter and cream cheese keep the dough moist and flaky.

Once you’ve rolled the dough out into an oval, spread a thin layer of room temperature goat cheese from the center to about 1 ½ inches from the edges. Spoon the roasted vegetables into the center and fold the edges into a pleated crust, brushing with egg or olive oil to ensure it browns properly.

This is a great meal to serve guests, because the last 35-40 minutes is entirely in the oven—plenty of time to clean up your kitchen and prepare a green salad. The author of this recipe also has a standard version and a vegan version, in case you’re curious. The recipe is versatile, beautiful, and entirely satisfying. You’re welcome!

Roasted Vegetable Tart

Fine Cooking            August 2014

Peanut Butter Chocolate Chip Cookies

I had a craving for peanut butter cookies that just wouldn’t quit, so what choice did I have but to bake a batch? I’m a believer that many of the best cookie recipes come from mundane sources—the backs of chocolate chip bags, newspaper articles, and old family recipes. So I went in search of a simple recipe straight from the source—peanut butter. I found what I was looking for on the MaraNatha website, a recipe with all of the familiar ingredients and no surprises.

I used Cup 4 Cup for the flour because it’s the best gf mixture I’ve found, and I bake infrequently enough not to mind the expense. I also love the convenience of direct substitution—no changing the amount or adding xanthun gum. Since I’m allergic to eggs, I used one large, ripe, and well-beaten banana instead. I love banana and peanut butter together, so this substitution was an obvious one. (You can also use unrefined coconut oil instead of butter if you want to make this recipe vegan.) At the last possible moment, I decided to add in half a bag of Ghiradelli dark chocolate chips as well. If I’m going to indulge, I might as well include chocolate!

well mashed banana

These cookies bake in just seven minutes, and they were so satisfying—soft, a little crumbly, and full of peanut butter flavor in every bite. Enjoy!

pre and post baked

Double Peanut Butter Cookies via MaraNathafoods.com

P.S. If you want to read an interesting article on the science behind the perfect chocolate chip cookie, this article from serious eats breaks down the way that each ingredient contributes to the final product.

Arctic Char with Charmoula

Much of the flavor in this fast and easy dish comes from the charmoula (also spelled chermoula.) Charmoula is a North African sauce made of herbs, garlic, oil, and spices, frequently used to flavor fish. If it sounds intimidating to make, it isn’t! It’s not much different from a pesto, pistou, or chimichurri sauce. This recipe starts by toasting some unpeeled garlic cloves in a dry skillet until the skins begin to blacken. Then use a food processor or blender to combine the (peeled) toasted garlic, fresh herbs, spices, olives, lemon juice, and olive oil into a paste. Add some salt and set aside while you prepare the fish.

I used marinated green olives for a little extra flavor

The fish—I used salmon—should be seasoned with salt and pepper before placing it in the skillet. I generally like to roast my fish, but the filets only take 3-4 minutes per side on the stovetop and the end result was delicious. The fish should be fairly easy to flip once it’s cooked because the heat renders fat and pulls it to the surface. You can read all you’ve ever wanted to know about techniques for perfectly pan fried salmon at Serious Eats.

Toast the garlic in its skin, then let cool and peel

By the time you’ve steamed a side of broccoli, this meal is ready! It’s quick to prepare, and full of nutrition and flavor. Enjoy!

Arctic Char with Charmoula

Food and Wine            August 2014

Pineapple-Glazed Chicken with Jalapeño Salsa

I recently went on a trip to Kauai, and returned with a lingering hunger for tropical flavors. The pineapple salsa in this dish made it the perfect recipe to satisfy my craving. I tweak this recipe ever so slightly, but it truly is a happy combination of sweet, spicy, and savory.

fruit stand in kauai

First things first, this recipe can be made with any cut of chicken. I typically just use bone-in and roast until the meat thermometer hits 160. This time I chose all bone-in chicken breasts and set the oven at 375 instead of 400. Although the light char on broiled or grilled chicken can enhance flavor, the glaze is delicate enough that I prefer a simple roasted version for this recipe.

The glaze is light and makes a delicious sauce for after the chicken is cooked, so I tend to make two to three times the amount of glaze called for in the recipe. I like to use canned pineapple for the salsa, which means I end up with about ¾ cup of pineapple juice anyway. Since pineapple juice is already so sweet, I cut the amount of brown sugar down just a little. With ¾ cup of pineapple juice, I used 4 tablespoons of dark brown sugar and 3 tablespoons of yellow mustard. The lower sugar content means it’s necessary to boil the glaze for a few extra minutes to get it to thicken, but the consistency isn’t as important as the flavor. Just remember to salt and pepper your chicken and your glaze before they go into the oven!

The salsa is easy to prepare, so you’ll have plenty of time to put it together once the chicken is in the oven. This time I used a fresh jalapeño, and you can even use fresh Serrano peppers if you like a little more heat. As is, this salsa tastes fresh and sweet, with just a little tang and heat from the red onion, bell pepper, and jalapeno. Again, adding salt and pepper to the final salsa is key.

I serve this dish with some steamed green beans on the side. It’s bright, colorful, summery, and delicious!

Pineapple-Glazed Chicken with Jalapeño Salsa

Bon Appétit            March 2010

Chicken Thigh Kebabs with Chile-Yogurt Sauce

Summer isn’t over yet! I wanted to get at least one more meal on the grill before Autumn hits, and Labor Day seemed like the perfect opportunity. Since it was just me and my husband Ben, we kept things simple and tried this recipe for grilled chicken with chile-yogurt sauce.

a 15 minute marinade keeps this recipe quick and easy

I’ve made yogurt-marinated chicken before, and although it keeps the meat tender, all of the flavor is lost in the cooking. Instead, this recipe marinates the chicken in spices and keeps the yogurt on the side as a flavorful sauce. You only need to let the chicken marinate for 15 minutes, making this dish a possibility even on a weeknight. The sauce is a mix of Greek yogurt, lemon juice, and spices. I added a little extra lemon to give the mixture a tanginess I enjoy. I was out of crushed red pepper, so I daringly used my Uncle Carl Buck’s “Bucking Hot Sauce” instead. If you don’t mind some heat, and you have a favorite dried pepper blend, feel free to substitute. I used a little less than was called for and the sauce still had some lingering heat.

Instead of skewers, I used bone-in thighs and legs, increasing the grill time to about 18 minutes on our mesquite charcoal grill. The chicken was good, but the sauce really made the dish. Grilled zucchini was a fantastic accompaniment. This was a delicious and easy way to close out the summer. Happy grilling!

Chicken Thigh Kebabs with Chile-Yogurt Sauce
Food and Wine September 2014

Chicken Marbella

This may be the best chicken you ever eat! This recipe is a crowd pleaser, and perfect for picnics because it tastes best at room temperature. The recipe serves 12, but it’s easy to halve or even quarter. It keeps well, so there is no harm in making the full recipe and enjoying leftovers all week long.

pre-oven

It’s important to marinate the chicken at least overnight, and up to 48 hours. This step tenderizes the chicken and infuses it with flavor. When you’re ready to bake, just sprinkle it with brown sugar and pour white wine on top. I typically cut the brown sugar in half, but that’s a matter of personal preference. Capers and olives balance the sweetness of the brown sugar and dried prunes. I substitute Kalamata olives because they’re my favorite, but really any good olive will do.

it’s great for guests because all the work is done in advance

This dish is beautiful and smells mouth-watering as it comes out of the oven. Sprinkling some fresh parsley over the chicken after baking adds some freshness and brightens up the other flavors. I typically serve this with rice just so I can make the most of the sauce. I hope you enjoy it as much as I do!

 

Chicken Marbella via Epicurious

Silver Palate Cookbook

French Potato Salad

July is picnic season, and I plan to focus the remainder of this month’s post on picnic friendly fare to celebrate. Fresh dill, parsley, basil, and scallions keep this salad tasting light and fresh. The mildness of champagne vinegar complements the fresh herbs nicely, although you can substitute red wine vinegar if you can’t find champagne. The recommended cooking time for the potatoes is too long unless you use potatoes large enough that they need to be quartered instead of halved. You want them to be fully cooked, but firm so they keep their shape and texture after tossing with the dressing. Test them with a fork to ensure they are cooked all the way through, if you’re feeling uncertain.

What makes this recipe particularly picnic-friendly is that it tastes great warm or at room temperature. If you refrigerate the leftovers, be sure to let them come to room temp before diving in. And let me tell you, this potato salad leftover is delicious! This is an ideal side for all sorts of dishes, meaning it’s a fantastic potluck addition as well. Enjoy!

French Potato Salad by Ina Garten

The Food Network            The Barefoot Contessa Cookbook, 1999

 

Fish Fillets with Tomatoes, Squash, and Basil

The flavors in this dish are so light and fresh, which makes it perfect for a hot summer evening meal. You can use any white, flaky fish, but I indulged and bought Halibut. The fish cooks on a bed of thinly sliced shallots and summer squash, with cherry tomatoes and basil sprinkled around. It’s important to salt and pepper everything before you cook to make the subtle flavors shine. A tablespoon each of dry white wine and olive oil creates enough moisture inside the parchment packets to steam-cook the filets, keeping them tender and juicy.

i couldn’t find yellow crookneck squash at the store, so subbed all zucchini

This fish is quick and easy to make, and shows off the beautiful colors of fresh summer produce. I steamed some extra vegetables as a side, adding a hearty squeeze of fresh lime juice to finish. Top the finished filets with more fresh basil and enjoy!

Fish Fillets with Tomatoes, Squash, and Basil

Bon Appétit            June 2012

Frozen Fruit Smoothie & Baja-Style Rosemary Chicken Skewers

Welcome to the first full day of summer! As the season warms up, I like to add some cold dishes to my regular rotation. For breakfast that means making a frozen fruit smoothie. I love how the richness of the yogurt keeps me satisfied all day long. You can use whatever fruit you like, but make sure to have some sweeter fruits to balance out the tartness of the yogurt. I used ½ cup frozen blackberries, ½ cup frozen mango, and ½ of a large frozen banana. To that I added ¼ cup whole milk Greek yogurt and 2 tablespoons of almond milk. You can add honey if you like, but I found the mango and banana sweet enough on their own. Lastly, I added a hearty dash of cinnamon. The result was thick, decadent, and delicious! This recipe makes enough for two smoothies, and they also store well in the freezer. Just give it a few minutes to soften before diving in.

For summer dinners, I am perfecting the art of grilling. It’s so pleasant cooking outside when the sun doesn’t set until 9 o’clock! These Baja-Style Rosemary Chicken Skewers couldn’t be easier. I started by cutting some fresh rosemary from our garden and removing all but the tips so the woody stem could be used as a skewer. The stem holds a ton of flavor, infusing the meat with rosemary as it cooks.

Next, I prepared the marinade. The chicken only needs to marinate for thirty minutes, which gives just enough time for the grill to heat up. Fifteen minutes on the grill created succulent, flavorful chicken. I served this with grilled zucchini, corn on the cob, green onions, and squeezed fresh lime over the entire plate. I hope you enjoy this summery feast as much as I did!

Baja-Style Rosemary Chicken Skewers

Food and Wine            June 2014