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Category Archives: main dishes

Phyllis Diller’s Overnight Barbecued Chicken

Posted on July 23, 2011 by nina in the kitchen

My family has been making this chicken since 1977! The recipe is taken from the June 1977 Bon Appetit Magazine.  It really is finger lickin’ good!

My adaptions are omitting the 2 tsp salt in the sauce and decreasing the poaching time of the chicken. I also prefer boneless chicken thighs to the whole broiler-fryers that you have to cut up. Buying ready to cook chicken saves time and the dark meat is juicier, as long as you don’t overcook it. This is a 2 stage cooking process; poaching and barbecuing.


Chicken Preparation

16 boneless skinless chicken thighs or 2 chickens, cut up

  • Place chicken in a large pot and cover with water. Bring to a boil and  either turn off the heat if using an electric stove, or turn your gas range to the lowest setting. 

  • Cover and let set 20 minutes.  Drain and place chicken in a large bowl. 

  • When the chicken has cooled pour the BBQ sauce over it. 

  • Cover and refrigerate overnight or at least 8 hours. If you need to save space in your frig, you can use a gallon Ziplock bag instead of a bowl.
  • Combine the marinade ingredients in a bowl and whisk together or use a stick blender.
  • Reserve 1 cup marinade for serving and pour the rest over the poached and drained chicken
  • Grill chicken over hot coals until slightly browned. Really you only have to heat the chicken through on the grill. The degree of crispyness is a personal choice since the chicken is already cooked. I prefer the chicken heated through over a smokey fire, others prefer blackened chicken. 
  • Heat the reserved sauce and serve at the table. 
  • Additions to the menu could be fresh sweet corn, Illini Sweet is a Michigan favorite, a light cole slaw and marinated 3 bean salad. This is classic Midwest summer cooking. Bon Appetit!

Marinade Ingredients

1/2 cup red wine vinegar

4 tablespoons Worcestershire sauce

1/2 cup water

1 1/2 cups brown sugar, not packed

1 1/2 cups ketchup

1 1/2 teaspoons black pepper

2 1/2 tablespoons dry mustard

2 teaspoons paprika

2 teaspoons salt, optional

Hot pepper sauce, the more the better; the original recipe is 2 dashes; I prefer 1 teaspoon

Marinade Directions

  1. Combine all ingredients in a bowl
  1. Whisk together a few minutes with an immersion blender or a hand whisk
  2. Another option is to grill chicken as desired, raw or poached, and serve the bbq sauce on the side at the table. It’s a great overall bbq sauce!
  3. Voila!


You may ask who is Phyllis Diller? She is a very famous comediennne and actress of the mid-century who also raised a family. Many of her comedy routines centered around her husband, Fang. Poor guy. She is an older version of Joan Rivers, but glamorous only in a funny way.

Bon Appetit/June 1977

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Lemon and Fennel Marinated Lamb

Posted on June 20, 2011 by nina in the kitchen

http://www.foodandwine.com/recipes/lemon-and-fennel-roasted-lamb-with-polenta

I found this recipe in Food and Wine magazine. We ( Dave)  marinated it in a large Ziploc bag and then grilled it on a Weber style charcoal grill.  For the ground fennel we used an old coffee grinder to grind up dried fennel seeds. And yes, use the entire lemon ground up in a food processor for the marinade.

I also used the Creamy Polenta recipe adapted from Cooks Illustrated which you can find in my website.

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Shrimp Korma with Brown Rice

Posted on June 4, 2011 by nina in the kitchen

This awesome recipe was worth making twice this week. After making it for dinner early in the week I made it again, a double batch, and  served it at a dinner party over the weekend! They all loved it! Full of flavor, authentic Indian cuisine and low in fat and calories! The only changes I made was as I usually do, double the spices: onion, red bell pepper, curry, garam masala, ginger, garlic…..you got the idea. If you are making 1 recipe, use 1/2 can light coconut milk in the Korma and add the rest to the brown rice with the broth!   I bought frozen shrimp from our local produce/meat market;raw, shelled and deveined, 16/20 per pound. I also added a few more shrimp than the recipe. p.s. India Tree brand Garam Masala from Seattle is an awesome brand!

I think it is worth replacing refined rice with brown rice. Saute some onion in olive oil, add the brown rice and saute a few minutes, add twice as much broth and/or light coconut milk and simmer 45 minutes! Perfecto! No gluten, no simple carbs, lots of fiber and a chewy nutty flavor much better than bland white rice. The  whole grain/high fiber brown rice carbs stick with you without the simple white rice/low fiber carb rush.

Plan to serve this dish in a bowl with a spoon……….you don’t want to miss a drop!

Top this dish off with Greek yogurt, Fage 0% fat is my favorite………..Enjoy!

http://www.myrecipes.com/recipe/shrimp-korma-basmati-rice-50400000112992/

The Menu

Avocado n Strawberry Salsa with Homemade Corn Tortilla Chips

Marinated Fresh Michigan Asparagus Salad

Shrimp Korma with Coconut Brown Rice

Proseco and Fresh Fruit Terrine

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Quick and Authentic Black Beans and Brown Rice

Posted on May 27, 2011 by nina in the kitchen

 

 

Brown rice takes 45 minutes to cook, so start the rice first. Make a double batch and keep it on hand for a quick addition later in the week. Rice is gluten free and a fabulous source of complex carbohydrates and fiber!

  • 2 Tablespoons olive or canola oil
  • 1 onion, chopped
  • 1 cup brown rice
  • 2 cups vegetable broth
  • 1/2 teaspoon Kosher or sea salt, optional
  • Heat a small sauce pan and add oil. When warmed add onion and saute till tender.
  • Add rice and saute a few minutes.
  • Add broth and bring to a boil.
  • Cover and simmer 40 minutes or until tender.
  • Makes 3 cups.

Black beans are rich in high energy complex carbohydrates and fiber. Tomatoes prevent prostrate cancer. The hot dried chorizo adds big flavor with minimal fat per serving. Black beans or black bean soup is a specialty of Cuba and Puerto Rico. 

2 Tablespoons olive or canola oil
1 medium onion, chopped
2 oz. HOT Spanish dried chorizo, sliced thin
1 red bell pepper, chopped
1 jalapeno pepper, minced
4 cloves garlic, minced
1 teaspoon black pepper
1/2 teaspoon Kosher or sea salt
1 teaspoon ground cumin
2 teaspoons Mexican oregano, dried
1 – 15 oz. can whole tomatoes, undrained and broken into pieces
1 – 20 oz can seasoned black beans, undrained
1 – 15 oz can Northern beans, drained and rinsed or a 2nd can of black beans
3/4 cup cilantro, roughly chopped
3 cups chopped tomatoes
Red wine vinegar
 
  • Heat a medium saucepan and add oil.
  • Saute onion until tender.
  • Add chorizo and saute 3 minutes.
  • Add bell pepper and jalapeno and saute 3 minutes.
  • Add seasonings and garlic and saute less than 1 minute.
  • Add canned tomatoes to make the sofrito. Saute 3 minutes
  • Add the beans, cover and simmer 10 minutes.
  • Place 2/3 cup brown rice in a serving bowl. Pour 2/3 cup Black Beans over top.
  • Spoon 1/2 cup fresh tomato and 2 Tablespoons cilantro over beans.
  • Sprinkle with red wine vinegar to taste
  • Serves 6

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Spinach Cheese Squares

Posted on February 1, 2011 by nina in the kitchen

This easy to eat finger food is full of protein, iron, calcium and many other nutrients. It has a mild flavor and can be cut into many different shapes to please kids and adults. Cut them into 1 inch squares for a party snack or 2-3 inches as a side or main dish for breakfast, lunch or dinner.

I discovered this recipe while working at Strongbow’s Turkey Inn while I was studying nutrition at Valparaiso University in Indiana. We served it as a 1 bite appetizer at parties and catered events.

Ingredients and Directions

1. Set oven to 350 degrees

2. In a 9×13 inch pan melt 3 tablespoons butter

3. Whisk together in a bowl:

  • 4 -5 eggs
  • 1 cup milk
  • 1 cup flour
  • 1 1/2 tsp salt
  • 1 tsp baking powder

4. Combine with your hands in a 2nd bowl:

  • 2-10 to 14 oz. packages frozen chopped spinach, thawed. (You can squeeze out some of the water which will give you a denser spinach cheese square. If you don’t squeeze the water out your spinach cheese square will be lighter and moister.)
  • 3/4 to 1 lb. Monterey Jack, brick or white cheddar cheese, shredded

5. In a saute pan: this step is optional!!!!! I usually don’t add the onion and garlic. It wasn’t in the original recipe. You can also add other spices and flavors if you like

  • Melt 1 Tbsp butter
  • Saute 1 small minced onion and/or 2 cloves minced garlic
  • Add this to the cheese mixture

6. Combine the egg mixture with the cheese mixture.

7. Pour the batter into the baking pan and spread evenly.

8. Bake at 350 degrees for 25-35 minutes or until edges just start to brown.

9. Cool 10-20 minutes or until spinach feels firm and is cool enough to handle. Cut into squares. Remove them from the pan with a stiff metal spatula while warm so they don’t stick to the bottom of the pan.

Makes 24 – 2 inch squares

Spinach Cheese Squares served with broccolini and cherry tomatoes

Batter mixed and ready for baking pan

Melt butter in a 9×13 inch baking pan in the oven

Batter spread into pan ready to bake

Lightly browned edges on the baked Spinach Cheese Squares

Voila!

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Roasted Red Pepper Sauce or Soup

Posted on February 1, 2011 by nina in the kitchen

Roasted Red Pepper Sauce is a very forgiving thing to make. If you want a stronger pepper flavor then add less tomatoes. The proportions do not have to be exact. I like a lot of onion and garlic. The tomatoes can be a sauce or crushed or whole. If you have a favorite variety of tomatoes use those.

Blend it all really well with a stick blender or food processor. The sauce should be very smooth. If you want a more chunky sauce I’d add some extra chopped roasted peppers at the end after the bulk of the sauce has been puréed

Another idea is to use this sauce as a soup! You can thin it out a bit with some broth if it’s too thick. I love it!!

Roasted Red Pepper Soup!

Ingredients

  • 2-4 Tbsp olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 5 12-oz jars DeLallo Grilled Piquillo Peppers in water, not drained or 2-4 cups roasted red peppers you make or any brand you purchase
  • 1/2 or 1 29-oz. can tomato puree or other canned tomato

Directions

  1. Sauté onion in olive oil over medium heat until translucent but not browned
  2. Add garlic and quickly saute, but do not brown.
  3. Add all the roasted and peeled red peppers or the peppers and liquid of the jars of the peppers and the can of tomato and combine.
  4. Puree with an immersion blender or a food processor.
  5. Return to stove top and simmer very low for 10 minutes. May burn easily.
  6. Voila! Serve over pasta or as a sauce with crusty bread sandwiches such as meatball sandwiches. Sprinkle with grated Parmesan cheese
  7. To use as a soup serve it hot and thin it out with a little broth if needed. Sprinkle with Parmesan and serve with crusty bread

NSF 11/09

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Enchiladas with Beans and Cheese

Posted on February 1, 2011 by nina in the kitchen

Joan Langhoff made this for her 40th birthday party. She is from California so I trust her with Mexican recipes. I think it’s delicious and I’ve made it many times.

It’s also very versatile. You can make more sauce if you like it saucy. Add more cheese and or beans if you like. Add shredded chicken. Add sautéed peppers.

Use any size tortilla. I use flour tortillas. Sometimes I cut the large ones in half before I fill them. Depends on the crowd. It also depends on the size pan you have to use. Experiment!

Ingredients

2 tablespoons olive oil

1- small to medium onion, minced

1-2 cloves garlic

2 teaspoons cumin

2 teaspoons oregano

1-2 tablespoons chili powder

1-15 ounce can tomato sauce

1 cup broth

1- 15 ounce can beans of choice, not drained, mashed with a fork or potato masher

1 pound grated Mexican or cheddar cheese

6-10 tortillas, depending on size

Directions

  1. Preheat oven to 350 degrees F. Heat a large fry pan over medium heat. Add olive oil
  2. Add onion and sauté till translucent.
  3. Add garlic and sauté 30 seconds.
  4. Stir in spices for 1 minute
  5. Add tomato sauce and broth
  6. Cover and simmer 10-15 minutes
  7. Spoon about 1 cup sauce into bottom of a 9×13 inch baking pan
  8. Lightly dip one side of a tortilla into the sauce. Then flip over and dip again
  9. Place this tortilla in the baking dish.
  10. Spoon about 1/4 cup beans into middle of tortillas making a line down center
  11. Spoon about 1/2 cup cheese over beans
  12. Roll up tortilla and place seam side down in pan
  13. Continue with remaining tortillas
  14. Pour remaining sauce over tortillas. Sprinkle cheese over sauce
  15. Cover and bake at 350 degrees until bubbly. About 20 minutes

Enchilada sauce, cheese, mashed beans, and tortillas

Dip a tortilla into sauce

Flip tortilla and dip the other side

Filled tortillas ready for the oven

If you want to cover the tortillas with sauce then double the sauce ingredients.

Voila!

NSF 1/08

Revised 1/26

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Catalan Cannelloni

Posted on January 31, 2011 by nina in the kitchen

Our dear friends in Barcelona, Julia and Rosa, make this every New Year.

  • 1 lb. package dried Barilla No Boil lasagne

Meat Mixture:

  • 1/4 cup olive oil
  • 1 yellow onion, chopped
  • ¾ lb ground turkey
  • ¾ lb ground pork
  • 6 cloves garlic, minced
  • salt and pepper
  • 1/3 cup sweet sherry or red vermouth
  • ½ cup of the Bechamel

Bechamel: or 4 cups of your own recipe of a thin white sauce

  • ½ cup butter
  • 1 yellow onion, finely chopped
  • 1/3 cup flour
  • 4 cups whole milk, warmed
  • salt and pepper
  • pinch of grated nutmeg
  • 1 cup cured Mahon or Parmesan cheese, grated

Cook the pasta in salted boiling water until al dente; only a few minutes
Drain and lay out on paper towels
Cut each rectangle in half to form 2 squares

Over very low heat, melt butter and add onion and cook slowly until transparent
Whisk in flour and cook 4-5 minutes without browning stirring constantly.
Whisk in milk a little at a time. Stir and cook until sauce coats the back of a spoon, 3-5 minutes.
Season with salt, pepper and nutmeg.
Add ¾ cup cheese
Keep warm.

Heat olive oil and saute onion until transparent.
Add ground meat, breaking into tiny pieces and cook thoroughly
Add the wine, salt and pepper and cook until the wine reduces, 5-6 minutes
Remove from heat and chop the meat finely in the food processor.
Stir in ½ cup bechamel until you  have a smooth mixture

Butter a 9×13 inch glass  or ceramic baking dish or individual serving dishes
Spread 1 Tablespoon meat down the side of each square of pasta
Roll into thin tubes and place in baking dish seam side down
Pour sauce over all the canneloni. Sprinkle with remaining ¼ cup cheese
Freeze or bake at 350 until bubbling, about 15 minutes.

NSF 1/10

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Greek Chicken Salad

Posted on January 31, 2011 by nina in the kitchen

Delish with or without the added orzo pasta!

Thank you to my sister Lisa Lyles. This is the best cooking method for cold chicken salads. I often adapt & change recipes each time I make them. Here is my most recent adaption. I doubled this recipe for a piano teacher lunch. When poaching the chicken I added fresh fennel instead of the leeks. Another adaption is to prepare without the chicken and/or adding cubed English style cucumber (not peeled)

  • 3 whole chicken breasts (w/ bone & skin) or 2 1/2 pounds boneless/skinless
  • 1/3 cup olive oil (+/-)
  • 1/2 pound green beans, lightly cooked, cut in half or asparagus cut in thirds
  • 1/3 cup capers, drained
  • 1 cup Kalamata olives or other mixed olives (pitted)
  • 1/2 cup feta cheese (or more)
  • 2 tablespoons fresh oregano (or less) or 2 teaspoons dried
  • 1 pint grape tomatoes or 1-2 red bell peppers cut in bite size pieces
  • Fresh black pepper
  • 1/2 pound orzo pasta, (optional) cooked, drained & rinsed with cold water

Marinade: whisk together 1/2 cup olive oil, 1/3 cup white wine vinegar, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon black pepper,         1 teaspoon minced garlic. Reserve for final dressing.

In a large pot as if making soup combine 1 onion, unpeeled & quartered, 1 fennel or leek quartered and leaves cut in 4 inch chunks, bay leaf, several peppercorns, 1 teaspoon salt. Be sure enough water is in pot to cover chicken. Bring to a boil. Cover & turn electric element off or turn gas element to lowest setting. Allow to sit 10 minutes if boneless and 20 minutes if with bones. Remove from heat and let cool slightly.  Save the broth for soup or for cooking broth. Continue to simmer with the lid off to reduce volume. Strain and refrigerate or freeze broth.

Remove skin, bones, break up meat when cool enough to handle. Do not cut with a knife. Chicken should be varying sized pieces.

Toss in olive oil until covered lightly. Add remaining ingredients. Toss in Marinade.

Serve cold. One day in frig enhances flavor.

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