September 2, 2013 | Posted in:

Quick and easy chicken marvelosa for the High Holidays

Our friend and cookbook author Norene Gilletz of Gourmania.com has contributed this recipe that is perfect for the upcoming Jewish High Holidays, or any festive meal where you need to feed a crowd. In Sept 2008, this recipe was featured on Martha Stewart Living radio when Norene was interviewed by Mario Bosquez. It’s from her book Norene’s Healthy Kitchen (Whitecap books).
chicken marvelosa
It’s easy to put together, can be assembled ahead of time and doubled should your guest list keep growing the way mine tends to!

Ingredients

2 whole chickens (3 lb/1.4 kg each), cut into pieces
Salt and freshly ground black pepper
2 Tbsp Italian seasoning (or a mixture of basil, oregano, thyme, and rosemary)
6 to 8 cloves garlic (about 2 to 3 Tbsp minced)
3/4 to 1 cup chopped dried apricots
1/2 cup pitted black olives
1/2 cup dry-packed, sun-dried tomatoes, halved or coarsely chopped
1/4 cup balsamic vinegar
1/4 cup honey
2 Tbsp olive oil
1/2 cup white wine
2 bay leaves
Chopped fresh parsley, for garnish

Preparation Instructions

1. Rinse the chickens well and pat dry with paper towels. Trim the excess fat. Place the chickens in a large roasting pan sprayed with cooking spray. Season the chickens inside, outside, and under the skin with salt, pepper, Italian seasoning, and garlic. Add the apricots, olives, and sun-dried tomatoes to the pan. (The dried apricots and sun-dried tomatoes will plump up during marinating and cooking.)
2. In a measuring cup, combine the balsamic vinegar, honey, and olive oil. Drizzle evenly over the chicken mixture; mix well so that the chicken is thoroughly coated. Pour the wine around the chicken and add the bay leaves. Cover the pan and refrigerate for several hours or for as long as 2 days.
3. When the chicken is marinated, remove from the refrigerator, uncover, and bake in a 350°F oven for 11/4 to 11/2 hours, basting often. When done, the skin will be golden and the juices will run clear when pierced with a fork. Remove the bay leaves and discard.
4. Using a slotted spoon, transfer the chicken mixture to a serving platter. Drizzle with some of the pan juices and sprinkle with chopped fresh parsley. Place the remaining pan juices in a gravy bowl, skim off the fat, and serve alongside the chicken.
Yield: 10 to 12 servings. Keeps for up to 2 to 3 days in the refrigerator; reheats well. Freezes well for up to 4 months.

Find and even healthier variation on her site, www.gourmania.com. Thanks Norene!!

It’s perfect served with Garlic Roasted Carrots.

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October 10, 2012 | Posted in:

New england baked beans

from Jennifer L.’s book, North Branch , MN

Ingredients

1 lb (2 1/3 c.) dry navy beans or dry great northern beans
1/4 lb salt pork, cut up
1 large onion, chopped (1 cup)
1/2 c. molasses
1/3 c. packed brown sugar
1 tsp dry mustard
1/2 tsp salt
1/8 tsp pepper

Preparation instructions

Rinse beans. In a heavy 3-qt saucepan combine beans and 8 c. cold water. Soak overnight…(or bring to boiling; simmer 2 minutes, remove from heat; Cover; soak 1 hr). Add 1/2 tsp salt. Bring to boiling. Cover; reduce heat and simmer in water used for soaking in until beans are tender.
Drain beans, reserving liquid. In a 2 1/2 qt bean pot or casserole combine the beans, salt, pork, and onion. Stir in 1 c. of the reserved bean liquid, molasses, brown sugar, dry mustard, 1/2 tsp salt, and pepper. Cover and bake at 300° for 2 1/2 hrs or to desired consistency, stirring occasionally. Add additional reserved bean liquid if necessary.

Submitted by: Jennifer L

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October 9, 2012 | Posted in:

Chicken-stew (used for chicken and dumplings)

from Jennifer L.’s book, North Branch , MN

Ingredients

1 (5-6 lb) stewing chicken or 2 (3 lb) broiler-fryer chickens
Water
4 stalks celery with leaves, cut up

Preparation instructions

In a large Dutch Oven combine one 5-6 lb stewing chicken, cut up, or two 3 lb broiler-fryer chickens, cut up, and enough water to cover (about 6 c.) Add celery, carrot, onion, salt and pepper. Cover; bring to boiling. Reduce heat; simmer 2 to 2 1/2 hours for stewing chicken or about 1 hour for broiler-fryer chickens, or until chicken is tender. Remove chicken; strain broth. Let chicken and broth cool.
When chicken is cool enough to handle, remove meat, discarding skin and bones. Store chicken and broth separately in tightly covered containers in the refrigerator. Lift fat from broth when chilled. (Broth and chicken may be frozen separately.)

Use in chicken and dumplings recipe.

Submitted by: Jennifer L

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Quiche lorraine

from Jennifer L.’s book, North Branch , MN

Ingredients

12 pieces bacon-fry crisp and crumble
1 c. cheddar or swiss cheese – shredded
1/3 c. onion – grated chopped or minced.

4 eggs
2 c. whipping cream
3/4 tsp salt
1/4 tsp sugar
Dash of tabasco sauce
9 in pastry lined pan

Preparation instructions

1. Put bacon pieces, cheese, and onion in bottom of pastry lined pan.
2. Mix eggs, whipping cream, salt, sugar and tabasco sauce. Pour over top of bacon.
3. Bake at 425° for 15 min
4. Lower temp to 300° and bake for 30 min.
5. Let stand for 10 min before cutting.

Submitted by: Jennifer L

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Royal swedish meatballs

from Jennifer L.’s book, North Branch , MN

Ingredients

2 lb ground hamburger
1 lb ground lean pork
2 eggs, beaten
1 c. mashed potatoes
1 c. dry bread crumbs
1 tbsp brown sugar
1 c. milk

Preparation instructions

Combine all ingredients except cream; mix well. Form into small balls. Dip in flour. Brown, Put into baking dish. Pour cream over meatballs. Bake in slow oven 325°.
They may be fried in pan instead of baking.

Submitted by: Jennifer L

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Kottbollar-swedish meatballs

from Jennifer L.’s book, North Branch , MN

Ingredients

1/2 c. chopped onion
3 tbsp butter or margarine
1 beaten egg
1 c. light cream
1 1/2 c. soft bread crumbs
1/4 c. finely snipped parsley
1 1/4 tsp salt
ground beef

Preparation instructions

Cook onion in 1 tbsp of the butter or margarine till tender. In a mixing bowl combine egg and cream; stir in cooked onion, bread crumbs, parsley, salt, nutmeg, ginger and pepper. Add ground beef or meats; mix well. Chill mixture. Shape chilled meat mixture into 3/4 to 1 inch balls.
Brown meatballs, half at a time, in the remaining 2 tbsp butter or margarine; remove from skillet. Stir flour, bouillon granules, and coffee crystals into pan drippings; add 1 1/4 c. water. Cook and stir till thickened and bubbly. Add meatballs. Cover; simmer about 30 minutes, basting meatballs occasionally.
May use mixture of 3/4 lb ground beef, 1/2 lb ground veal, and 1/4 lb ground pork for the meatballs.

Submitted by: Jennifer L

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September 30, 2012 | Posted in:

Barbecued chicken

from Mandy D.’s book, Colton, SD

Preparation instructions

Select a 3 lb ready to cook broiler fryer chicken, cut up. Brown slowly in 1/4 cup salad oil. Remove chicken and add 2 medium onions, sliced in 1/4″ slices and 1/2 cup chopped celery. Cook until tender, add 1 cup ketcup, 1cup water, 1/4 cup lemon juice, 2 to 3 Tbls. worcestershire sauce, 2 Tbls brown sugar, vinegar and prepared mustard. Simmer 10 minutes. Place chicken on baking dish. Pour sauce over chicken and bake uncovered in slow oven (325) 1 1/4 hour or until done, basting occasionally.

Submitted by: Susan W

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September 27, 2012 | Posted in:

Oven beef stew

by Mandy D.’s book, Colton, SD

Ingredients

1 1/4 lb. lean stewing beef cubes
4 med. carrots, sliced (can use baby carrots instead)
1 med. onion, sliced
3/4 c. celery, cut up
1 2/3 c. potatoes, cut in 3/4″ cubes
1 c. tomato juice
1/3 c. water
1 T. sugar
1 2/3 T. Minute Tapioca
Salt, to taste

Preparation instructions

Mix all of the above ingredients well and cover in a large casserole or enamel roaster. Bake at 250 degrees for 5 hours. Do not brown or do not uncover once. You’ll be tempted, but DON’T PEEK.

Submitted by: Joyce K

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London broil

by Sarah S.’s book, Milwaukee, WI

Ingredients

3 lbs. London Broil steak or sirloin steak (one large piece cut 1 1/2 inches thick)

MARINADE:
1/2 cup chopped onion
2 tsp. minced garlic
1 cup soy sauce
1/4 cup lemon juice
1/4 cup water
4 T. olive oil

Preparation instructions

Wash steak thoroughly and pat dry. Using a fork, poke many holes in one side of steak, flip over, and do the same on second side of steak.

Combine all marinade ingredients in a 9 x 13 inch glass pan; add entire steak to marinade mixture. Refrigerate for 4 hours, turning steak periodically.

Grill or broil steak over high heat approximately 10 – 15 minutes per side to desired doneness. Remove from heat and let rest for 5 minutes.

Cut steak into thin slices across the grain of the steak to maximize tenderness.

Submitted by: Sarah S

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Low country boil

by Sarah S.’s book, Milwaukee, WI

Ingredients

Old Bay Seasoning (2 T. per quart of water)
20-24 small red new potatoes
Six 4 inch pieces of Andoulle or Cajun sausage
6 ears fresh corn (halved)
3 pounds fresh shrimp (26 -30 count per pound),
unpeeled

Preparation instructions

Fill a large pot or trout boil kettle with enough water to cover all ingredients. Add Old Bay Seasoning and adjust to your taste.

When water is boiling, add potatoes and sausage . Boil for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes (Do not overcook!) Drain and serve with piping-hot bread and ice-cold beer.

Submitted by: Sarah S

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