What's for dinner: Chicken in salsa, spicy chick peas and asparagus in feta vinaigrette

Chicken in salsa is one of our favorite ways to cook chicken. Like many of my recipes it was born from an idea I got while perusing another recipe. I wanted to cook chicken one night and was stuck between two recipes. One recipe was for a baked chicken with lemon and olives. The other one had something to do with marinara sauce. I liked the idea and thought about merging the two recipes together. But I had no marinara sauce and didn't really have the patience or the desire to whip one up from scratch. What I did have, what was staring me in the eye from a shelf in the pantry was a jar of salsa. I looked at the recipes, I looked at the salsa. A new recipe was born!

Salsa Chicken
4 chicken breasts, trimmed, filleted and cut in half
1 large jar of mild or medium salsa
1/2 can of pitted olives, or 1/4 cup of pitted Kalamata olives
2-4 tbs good olive oil
garlic salt, sea salt and ground pepper to taste

This could not be an easier meal to cook on a week night or even at the end of a long weekend day. I have a thing with chicken. It simply must be browned. I cannot eat pale chicken. So while I bake this in the oven,
I do brown the chicken on the stove before hand. I am careful about the mess I create and the clean-up involved since it inevitably falls back on me to clean up the mess that I've created. I lightly sprinkle salt, pepper and garlic powder on each piece of chicken. The chicken then gets sauteed for a few minutes each side for a nice golden, brown color. From there it goes into a shallow, oven safe baking dish, that has already been filled with the salsa. I place each piece of chicken (1 breast cut into 4 pieces) in the salsa and place the dish in the oven at 375 for anywhere from 15 - 30 minutes. The chicken will not over-dry. The salsa  will keep the meat nice and moist. If you are worried, feel free to cover the top of the dish with aluminum foil or such.

Once the chicken has all been cooked and placed into the oven, place the chick peas, into the already hot pan. They will pick up some of the flavor and turn a pretty brown color. Season with cumin, garlic powder and sea salt to your liking. (Taste as you cook to see how you prefer to adjust the flavors.)

Spicy Chick Peas
2 cans of chick peas, drained and rinsed
cumin, garlic powder and sea salt to taste
1 -2 tbs good quality olive oil

When the chick peas are cooked, remove from heat and place into the serving dish you plan to use. You can always reheat in the microwave if necessary.

In the same pan, add the olive oil. (You can boil or steam the asparagus) fill halfway with water and add 1 tsp of salt. Bring to a boil. Place the asparagus in the pan and cook for 3 - 5 minutes. While the veggies are cooking you will prepare the Feta Vinaigrette. The asparagus should be tender enough to pierce through easily with a fork. When the asparagus is cooked, drain the hot water and plunge them into an ice bath for about 30 seconds. Removed the asparagus and drain to dry on a kitchen towel.


Asparagus with Feta Vinaigrette (from The Naptime Chef)
2 pounds fresh asparagus, peeled and trimmed
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1/4 teaspoon freshly cracked pepper
1 1/4 teaspoons Kosher salt plus more as needed
2 tablespoons good quality olive oil
1/2 cup ( 2 oz) crumbled feta cheese

Chicken in Salsa

Spicy Chick Peas

Asparagus in Feta Vinaigrette

Bon Appetit!

Jessica

Shells with Garbanzos, tomatoes and Cumin

I was sitting in the pediatrician's office last week and picked up a copy of Rachael Ray's magazine. There was a spaghetti recipe that caught my eye. I noticed that it contained canned tomatoes, chick peas, parsley, cumin, other spices and Parmesan.  I made a mental not of these ingredients and created my own version for dinner that night.

I like to cook vegetarian dishes a couple of times a week. The kids don't mind and they loved this one!

Ingredients:
1 can chopped canned tomatoes, 8 oz
2 cans garbanzo beans, drained and rinsed
3 cloves of garlic, finely minced
1 handful fresh parsley, chiffonaded
2 tsp (or more to taste) cumin
2 tsp (or more to taste) ancho chili powder
1 tsp (or more) sea salt to taste
1 tsp (or more) pepper to taste
2 tbs capers
1/2 cup fresh Parmesan cheese shredded or grated
Olive oil to drizzle

In a large pan pour a small amount (1 or 2 tbs of olive oil) and and turn to med high, when the oil is hot add the garbanzos and saute until lightly browned. Turn heat down a little add the garlic and mix well. Add the cumin, chili powder, sea salt and pepper. Mix well so that all the spices are incorporated. For those of you who want more kick add another teaspoon or so of the cumin and chili powder. Stir well. Add the tomatoes and capers, stir and let sit over low-medium heat.

Meantime bring a large pot of water to a boil. When ready add your pasta (shells) and cook per directions on package.

When pasta is ready drain and return to pot with a little bit of the pasta water remaining. To the sauce add the parsley, and the Parmesan. Mix well and then pour the mixture over the pasta. Toss taste to see if salt and pepper are needed and serve!

A Perfect Autumn Meal: Salsa Chicken, Cumin Chick Peas, Green Beens with Garlic and Tri color Cousous

This was one of those "what would happen if..." recipes...

I had a recipe for chicken with olives. And there was this large jar of salsa which seemed to shout out "use me! use me!" and because I can never leave a recipe well enough alone I decided to toss the jar on top of the chicken and bake it in the oven. Well, this has to be one of my best science experiments ever. It is a go-to easy recipe if we have last minute company. It is flavorful, easy and fool-proof! I like to serve it with couscous, a green veggie and chick peas. The meal has a sort of Mediterranean feel to it. Though I am not sure where in Europe you'd find salsa on the menu!

To make the chicken you will need:
2 lbs boneless, skinless chicken breasts -- trimmed into portions the size of your palm.
1 large jar of good chunky salsa -- doesn't have to be an expensive variety, however.
1 can of black olives
3/4 cup of green olives
2 tbs of olive oil
salt, pepper and garlic powder to taste

Directions:
Add olive oil to a hot, largish saute pan
Add chicken, about 3 or 4 pieces at a time
Season with salt, pepper and garlic powder
When browned flip over and season other side. Do not cook fully as it will finish cooking in the oven.
When chicken is done place into large ceramic baking dish.
Repeat above steps until all the chicken has been browned.
Pour salsa over the chicken and spread evenly. Add olives.
Place in preheated oven, 375 for about 20 minutes, or until thoroughly cooked through.
If necessary, keep chicken in oven, on warm until ready to serve.

Meanwhile... prepare couscous per directions on package.
For this recipe I tend to stay away from the Near East and other varieties that are flavored.
I use a plain couscous and add just a little bit of salt to taste.
This can be reheated quickly in the microwave just prior to serving, if necessary.

Cumin Chick Peas are my new favorite treat! I like to make extra just so I can snack on them!
These can either be lightly sauteed in a pan or baked in the oven. Both yield fabulous, flavorful and crunchy results!

You'll need:
2 cans of chick peas, drained and rinsed
1 - 2 tsp of ground cumin
1 tsp garlic powder
Sea salt to taste
2 tbs of olive oil

In Pan:
Add olive oil to hot pan
Add chick peas and seasonings and cook until the chick peas start to brown.
Some of the skins will peel off... this is OK and delish!

In oven:
Combine all the ingredients in a mixing bowl and mix well.
Place on a jelly roll or cookie sheet and bake at 400 degrees for 15 to 20 minutes until lightly brown and crispy. If you want to cook these longer, please do!

Garlicky Green Beans

You'll need:
1 - 2 lbs fresh haricots vert, thin green beans (or if you have access to really good frozen ones like Trader Joe's brand)
2 - 3 tbs olive oil
1 - 2 tsp garlic powder
Sea salt and pepper to taste

In a large, hot pan add oil and green beans, saute, add garlic powder, salt and pepper and cook about 5 minutes so that beans are tender but still crisp. Some of the beans will caramelize. My kids love these beans the best!

holiday menus that were never meant to be

due to recent injury -- dislocated shoulder (story told in my other blog, The Entertaining House) has prohibited me from being able to create in the kitchen. this is maddening and frustrating to me because the kitchen is where I spend most of my time. It is where I feed and nourish my family and it is where I create. As long as I can create I am happy. But I am now very limited in what I can do. I am left handed and it is my left arm that is injured. I can bear no weight on that side at the moment. Carrying a cup of coffee is even impossible. Moving around the kitchen using just one arm and hand means that the smallest task is taking forever to accomplish.

We were to be celebrating Christmas with my parents and eating a lovely lunch just hours after the accident took place.

The Menu would have been:

Grilled Fillet of Salmon in a dry rub of chili powders, herbs, garlic, salt and pepper accompanied by Lightly Sauteed Garbanzo Beans (with salt, garlic powder and paprika) and
Lemon Parmesan Orzo and a
Simple Mixed Greens Salad
Wine Selection for the adults
Shirley Temples for the Children

Dessert would have been:
Assorted Christmas Cookies (made by my mother in law) and
Freshly Brewed Coffee or Cappuccinos

Instead my mother was able to make sandwiches for everyone using the cold cuts that had just been purchased from the deli.


We were also to be having a few friends over for a New Year's Day Party. I am still deeply saddened that we had to cancel this too.

This was to be a get together with friends we have known since long before children. Friends who are all fairly local, but we do not get to see often. This is a family friendly party -- an open house -- and the menu needed to accommodate many different ages, and children!

The Menu for Lunch (served buffet style) simple, family friendly but not short on flavor, would have been:

Spiral Ham with Assorted Mustard -- hot, mild and sweet
Various Breads and Rolls
Baked Macaroni and Cheese
Quiche Lorraine
Spinach Salad

Dessert:
Assorted cookies and pies
Fresh Fruit


Hor D'oeuvres:

Homemade potato chips (purchased from Stew Leonard's)
with Barefoot Contessa's Sun Dried Tomato Dip
and Caramelized Onion Dip

Assorted Spiced Pita Chips with Sabra Hummus

Olive Bar
Spiced Nuts
Cheese Straws

Crudtiees with Herbed Yogurt Dip

Cheese Platter with Assorted Crackers

Goldfish for the littlest guests

Beverages:
Seltzer Water
Diet and Regular Colas and Gingerale
Assorted Wines
Prosecco
Assorted Beer
Juice Boxes for the littlest Guests

Assorted recipes below:

Barefoot Contessa's Sun-dried Tomato Dip:

Ingredients:

nocoupons

• 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup good mayonnaise
• 10 dashes, hot red pepper sauce
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 scallions, thinly sliced (white and green parts)

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

Barefoot Contessa's Pan-Fried Onion Dip:

Ingredients

nocoupons

• 2 large yellow onions
• 4 tablespoons unsalted butter
• 1/4 cup vegetable oil
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup good mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Cheese Straws

(I usually wing these and never measure, so I am using The Barefoot Contessa's recipe for proper measurements)

Ingredients

nocoupons

• 2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
• Flour, for dusting
• 1 extra-large egg
• 1 tablespoon water
• 1/2 cup freshly grated Parmesan
• 1 cup finely grated Gruyère cheese (I often use cheddar, pre-shredded, pre-packaged)
  
• 1 teaspoon minced fresh thyme leaves (I don't use the thyme but now I will!)
  
• 1 teaspoon kosher salt
• Freshly ground black pepper

Preheat the oven to 375 degrees F.

Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1⁄4 cup of the Parmesan, 1⁄2 cup of the Gruyère, 1⁄2 teaspoon of the thyme, 1⁄2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.

Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn.
Cool and serve at room temperature.

Spiced Sauteed Garbanzos (Chic Peas)

1 can garbanzo (chick peas) beans
1 tablespoon garlic powder
1 teaspoon sweet paprika
2 tablespoons of extra virgin olive oil
Sea salt and ground pepper to taste

In a saute pan add olive oil and heat the pan.
As pan is heating open the can of garbanzos, rinse and drain of all liquid and add to pan. Stir so that the beans are well covered. Add seasonings.
Garbanzos will start to brown, the shells will harden and get crisp. When nicely browned and crisp (taste) about 5 minutes, remove from pan and place in a serving bowl. May be served hot or at room temperature. Sprinkle with parsley if desired.

Fanny Farmer's Macaroni and Cheese

The Fanny Merritt Farmer Cookbook is my go to book for all basic recipes. I adore her macaroni and cheese.
Ingredients
2 cups Elbow Macaroni
2 tablespoons of butter
2 tablespoons of flour
1 1/4 cups of milk heated
salt and pepper to taste
1 1/2 cups of cheddar cheese, grated
1 1/2 cups bread crumbs

Preheat the oven to 375 F
Melt the butter in a heavy-bottomed saucepan. Carefully Stir in the flour. This makes a roux. Cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.
Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil.
Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
Stir in cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
Remove from the heat and spray a casserole with nonstick spray
Place the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork.
Sprinkle the grated cheese evenly over the top and spread the crumbs over the cheese.
Bake, uncovered, until the top is golden and the sauce is bubbling, about 20 - 30 minutes.

Spinach Salad with French Vinaigrette

This recipe will need to be altered to feed more for a party.

1 lb baby spinach (these look like small leaves)
4 hard boiled eggs, sliced
8 slices of thick bacon, cooked
1 medim red onion, thinly sliced
1 cup of sliced mushrooms

For the dressing:
1/4 cup white-wine vinegar
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
3/4 cup olive oil

Place all salad ingredients in a large salad bowl.

In a jar with a lid or cruet add the following ingredients and mix well. Add to salad just prior to serving. Unused dressing may be set aside and used at a later time. Keep for a week at room temperature.

Shirley Temple

8 0z of good quality gingerale such as Canada Dry
1 shot glass (I have used a medicine cup in its place!) of Rose's Grenadine
1 maraschino cherry
1 straw

Cucumber, tomato and Chick Pea Salad

Now that the weather is warming I am craving these summery salads. This one is great and goes with a variety of different main courses.

1 English cucumber, peeled and cubed
1 can of chick peas, drained and rinsed
1 small red onion, diced
1 cup crumbled *goat or feta cheese
a handful (or more) of grape tomatoes, halved -- or 4 Campari tomatoes, diced
vinaigrette made with olive oil and cider vinegar (ratio: 1 tbs. olive oil to 3 tbs of vinegar)
juice of 1 lemon
freshly ground sea salt and freshly ground pepper to taste

Dice all ingredients and place in bowl with chick peas, lemon juice, feta, vinaigrette, salt and pepper... marinate 15 minutes prior to serving.

* I love using goat cheese in this salad and the cheese melts into the vinaigrette and makes a really smooth cheesy dressing!

Fabulous next day as well, just remember to remove tomatoes if you are going to store overnight so they do not get the salad all watery.