Grilled Vegetable Pasta Salad with Marinated Grilled Drumsticks

The first thing I noticed when I awoke Memorial Day was the silence. There was no traffic noise with neighbors leaving for work, no lawn mowers, no barking dogs, just quiet. Nice! I knew that our nearby downtown area was already teeming with tourists.

We had previously decided we were going to break out our grill for the season. And we decided we were going to grill chicken and vegetables. The day remained relatively quiet. I guess our neighbors had left town for the holiday weekend, while thousands of tourists were pouring in.

Pritchard Parker did the grocery shopping. He chose chicken legs and marinated them overnight in olive oil, soy sauce, garlic, lime juice, paprika, and salt and pepper. They were outstanding! He also bought the vegetables I wanted--corn, zucchini, onions, red bell pepper, jalapeno, garlic, limes, and parsley.

We don't have a fancy, modern grill that involves turning a knob. We have an old school charcoal grill. While Pritchard Parker was getting the fire ready, I prepped the vegetables. While they cooked, I put on the pasta and made a dressing. While the chicken was cooking, I finished the salad, and we were ready to eat.

Delicious!

Grilled Vegetable Pasta Salad
8 oz. elbow macaroni, cooked according to package directions
3 medium zucchini, sliced in half lengthwise
1 red bell pepper, cored and cut in half
3 ears sweet corn, husks removed
2 Vidalia onions, cut in half horizontally, stems left in place
1 whole head of garlic
2 jalapeno peppers, sliced in half lengthwise, membranes removed
1 Tbsp. olive oil
Salt and pepper to taste
1 bunch parsley, chopped
Juice of 2 limes (approx. 1/4 cup)
1/4 cup olive oil
1 Tbsp. maple syrup or honey

Rub the zucchini, bell pepper, corn, onion, and jalapeno peppers with olive oil, sprinkle with salt and pepper. Slice the top off the garlic, drizzle with olive oil, and wrap in aluminum foil. Grill vegetables until tender and slightly charred.

Cut grilled vegetables into bite-sized pieces and combine with pasta. Squeeze in whole garlic cloves.
Sprinkle liberally with parsley.

Whisk together the lime juice, olive oil, and maple syrup. Pour over salad and toss to combine, adding salt and pepper to taste.

Creamy High Protein Chicken Salad (No Mayo)

THIS DELICIOUS CHICKEN SALAD IS MADE WITH NO mayonnaise. It doesn't use yogurt either as I find it too unstable for a salad with planned leftovers. The dressing is made with low fat cottage cheese which is blended with lemon juice, honey, garlic, onion, salt and pepper, paprika, and cayenne. The salad consists of tender chunks of moist chicken, sliced celery, cubed granny smith apples, and pistachios.

I bought  a whole chicken, about 2 1/2 pounds, and poached it with aromatics. It is easy to do and results in the juiciest, most flavorful, and tender chicken. As an added bonus, you are making chicken broth, for later use, at the same time.

The delicious cottage cheese dressing is clearly superior nutrition-wise. One cup of 2% cottage cheese contains 194 calories, 5.5 g of fat and 26.7 g of protein (almost half your daily value). One cup of mayo (and yes people do put that much in salads) has 1500 calories, 160 g of fat, and only a trace of protein.

Everyone loved this chicken salad and no one missed the mayonnaise.

Creamy High Protein Chicken Salad
3 cups cooked chicken
1 cup sliced celery
1 granny smith apple, peeled and cubed
1/2 cup roasted pistachio nuts, roughly chopped
1 cup 2% cottage cheese
1 clove garlic
1/2 large sweet onion (I used Vidalia) roughly chopped
1 Tbsp. fresh lemon juice
1 tsp. honey
1/4 tsp. paprika
1/8 tsp. cayenne
Salt and freshly ground black pepper, to taste

Combine chicken, celery, apple, and nuts in a large bowl.

Add cottage cheese, garlic, onion, lemon juice, honey, paprika, cayenne, and salt and pepper to a blender or processor. Process until smooth and creamy. If you want it a little thinner, add some milk.

Stir into the chicken mixture until blended well. Best if chilled for at least an hour before serving. Even better the next day.

Low Country Chicken Bog

CHICKEN BOG IS NOT A LOVELY DISH and it has an even less lovely name. Once you get past those factors, you will find a delicious and oh so comforting recipe for chicken and rice. It is rather like a pilaf or pilau but boggier and not fluffy at all. I really think the texture is reminiscent of a risotto. The rice is very creamy and the chicken is moist, tender, and flavorful.

Chicken bog is an old favorite in low country regions where rice is grown. It originates from the Pee Dee region of South Carolina, the lower watershed of the Pee Dee River, which was named for the Native American tribe that formerly occupied the area.   

This has been especially warming for us as we struggle with the arctic blast which has us in its grip. We are not used to cold temperatures like we are having, for such a length of time. Brrr!

Chicken Bog
1 (approximately 2 1/2 pounds) whole chicken
1 pound smoked sausage, sliced
1 medium onion, diced
2 - 3 celery stalks, sliced
1/2 cup (1 stick) butter
2 tsp. salt
1 tsp. freshly cracked black pepper
1/2 - 1 tsp. cayenne pepper
3 bay leaves
8 cups water
1 1/2 cups long grain white rice

Place chicken, sausage, onion, celery, butter, salt, both peppers, and bay leaves into your large soup pan. Add water and bring to a boil; reduce heat and simmer, partially covered, for 40 minutes. Remove chicken from pan and set aside to cool. Remove and discard bay leaves. Add rice and cook 10 minutes, uncovered. Then cover and cook another 20 minutes, until rice is tender. Meanwhile, remove skin and bones from chicken and discard. Add chicken pieces back to the pot.

Mandarin Chicken Salad with Fresh Cranberries and Pecans

AFTER ROASTING A CHICKEN AND EATING IT for a couple of days, I decided to pick off the rest of the meat for a chicken salad. I knew I wanted fruit in it--maybe apples or grapes or both, neither of which I had on hand. Then I spotted the bowl of Clementines and thought, sure, why not.

I decided to add celery and scallions, and I knew I had some pecan halves leftover from Christmas baking. I also thought I would add some blue cheese and further thought I had some in the fridge, only to discover a little mouse (my husband) had eaten it. I did find a chunk of smoked Gouda so I used that.

After I got the ingredients together and dressed, I was stirring it and thinking how dull and colorless it looked. I was thinking, if I had some dried cranberries, I would add some for color as well as flavor. Then I remembered I had some homemade whole cranberry sauce in the refrigerator. Lovely. Perfect.

For serving, I garnished with additional tangerine sections and a dollop of cranberry sauce.


Mandarin Chicken Salad with Fresh Cranberries and Pecans
2 cups shredded or chopped cooked chicken
1 stalk celery, thinly sliced
2 scallions, thinly sliced
1/4 cup roasted pecan halves
2 Clementines/tangerines/cuties/satsumas (whatever the grower calls them, they are all Mandarin oranges) peeled, sectioned, and halved
3 oz. smoked Gouda, cut into small cubes
1/4 cup fresh whole cranberry sauce

Dressing
1/2 cup mayo
2 Tbsp. apple cider vinegar
1 tsp. sugar or honey
1 clove garlic, minced

Mix the dressing ingredients together in a small bowl and chill while preparing the rest of the ingredients.

Stir together the shredded chicken, celery slices, scallion slices, pecans, tangerines, cheese, and cranberry sauce. Pour over the chilled dressing and toss until evenly distributed. Chill before serving.

Composed Salads, Grain Bowls, and Organizing Photo Files

IF YOU LOVE COOKING AND YOU LOVE PHOTOGRAPHY (a match made in heaven) you will most likely end up with a backlog of photo files to sort through.

My files had gotten so big, they were bogging down my computer. It was time to stop procrastinating and get to work. I have deleted hundreds on photos and transferred others to an external drive.

I do photograph many things other than food and this process has taken me down a memory lane of the past couple of years. There are so many cute pictures of the children--they grow and change so fast. There were pictures of my head, bald from chemo, to growing out, to my first haircut last week. There are many photos of beautiful flowers, birds, bunnies, butterflies, and bugs from our yard. Scenic photos from the gorgeous, vibrant, and hip place I am blessed to live--Asheville, North Carolina.

Mandarin Chicken Salad

As I culled photographs, I decided to share some of the things I have made, we ate, but never made it to my blog. Mainly because I wasn't pleased with the photos. But also because I wasn't thrilled with the taste of the food. I only blog about things I think are delicious.

For example, the Mandarin Chicken Salad. Ho-hum.

Shrimp, Brown Rice, and Vegetable Salad

I can see the salad has a dressing but I don't remember what it was. Which is another danger of letting my photo files back up. I can't remember what I did.






































I remember loving the brown rice and tofu bowl--I would happily eat it right now. I suppose I could fake some recipes. . .

Many things I love, tuna, cheese, boiled eggs, radishes, cornichons, sprouts (!) with baby lettuces.

Waldorf Quinoa Salad

I was really happy with this meal, but I didn't get any photos I loved. Quinoa, grapes, celery, apples, lettuce, candied pecans, and crumbled blue cheese. (Some kind of dressing). Mmmm, I think I'll try this again.

I was also happy about this meal, but again did not get shots of it that I loved. It was an awesome combination of flavors, quinoa, black beans, roasted Japanese sweet potatoes, pineapple, cheddar cheese, and spinach. I dressed this one with a Honey Lime Vinaigrette.

Honey Lime Vinaigrette
1 small sweet onion, preferably Vidalia, roughly chopped
1 clove garlic, chopped
1 large tomato, washed and peeled
1 lime, washed, roughly chopped and seeded
2 Tbsp. honey
1 tsp. salt
Freshly ground black pepper to taste
1/4 cup olive oil

Put all ingredients into blender and process until smooth.

Chicken a la King

Although it was considered by many to be a crip course, I loved Home Ec class in high school. Prior to the cooking section we studied the science of nutrition. Most of my classmates, all girls, moaned about this because it was truly academic study and not the perceived "easy class" they could sail through.

I ate it up and it became a life-long passion of mine. I am still reading and studying ever evolving nutritional science studies and how different foods, vitamins, minerals, and other nutrients affect us.

Once we got into the lab (kitchen) the first thing we learned was white sauce--thin, medium, and thick white sauce, which can be the base for so many dishes. And with our white sauce, we made Chicken a la King. We served it over toast points and it seemed so fancy to me at that time.

I thought of that class when I made this. I think Mrs. Columbus would be happy with this colorful and updated version of her recipe.

Chicken a la King
8 oz. boneless, skinless chicken, bite-sized pieces
1/4 cup flour
2 Tbsp. cooking oil
1 medium onion, diced
2 medium carrots, peeled and sliced (I used rainbow carrots)
2 stalks celery, sliced
6 oz. mushrooms, sliced
1 cup dry sherry
1 cup broth
1 cup milk
1/4 cup diced roasted red peppers
2 Tbsp. chopped fresh parsley
Salt and pepper, to taste
Thinly sliced scallions for garnish, if desired

Heat 1 tablespoon oil in a heavy skillet over medium heat. Coat chicken pieces with flour, brown in the hot oil, then set aside. Add the other tablespoon of oil into the skillet along with the onion, carrots, and celery. Cook and stir for a few minutes, then add the mushrooms. Stir for a minute or two more.

Stir in the dry sherry to deglaze the pan. Combine the broth and milk with the remaining flour and mix well. Stir into the pan. Bring the mixture to a simmer and cook, stirring often, until thickened. Add the roasted red peppers, fresh parsley, and salt and pepper, to taste. Heat through.

Serve over toast, noodles, or rice.

Crock Pot Gumbo

THIS IS A RE-POST WITH updated though not necessarily improved photos. I originally posted this recipe in January, 2010 and again last year. I have made it a few times and I still stand by the recipe. Enjoy.

The best Southern Gumbo I've ever eaten comes from my own Mother's Alabama kitchen. After we visited several years ago and she had cooked it, I asked for her recipe, which she happily provided.

It was some time later, when I made it at home myself, that I realized what a true labor of love went into Mama's huge pot of gumbo.  I was over that stove for hours! I thought I would never be done. Every step seemed to take forever.  

I was quite happy the day I made a truly tasty gumbo in the crock pot and have made it several times since. It may not be as excellent as Mama's, but it is still very delicious.

The secret to an authentically flavored gumbo lies in a deep, dark, rich, mahogany colored roux, which is an art in itself.  Mary, of Deep South Dish gives an excellent tutorial explaining roux, and a method for making it in the oven.

Another essential in gumbo is what Cajun cooks refer to as their trinity--onions, celery, and green bell pepper. And thirdly, okra. Any combination of meats and seafood can be used. I use chicken, sausage, and shrimp. Lucky you, if you have access to fresh seafood--load it up, oysters, crab, you name it.  

Crock Pot Gumbo
1 lb. smoked sausage, sliced
1 lb. boneless chicken
1 large onion, chopped
1 bell pepper, chopped
3 stalks celery, sliced
3 plump cloves garlic, minced
1 lb. sliced okra (frozen is fine)
1/2 cup roux
1/2 cup water
1 tsp. brown sugar
1/2 tsp. cayenne pepper
1 quart tomatoes, undrained

Layer ingredients, in order given, into the crock pot but don't stir. Cover and cook on high for 1 hour. Lower heat to low and continue cooking for 7 hours. 

About 10 to 15 minutes before serving, add:
1 lb. shrimp, peeled and deveined
1 tsp. Old Bay Seasoning
Juice of 1 lemon
1 Tbsp. Worcestershire sauce
2 Tbsp. chopped fresh parsley
1 tsp. hot pepper sauce, such as Tabasco

Cook until shrimp are done but not overcooked. Adjust seasonings, including the addition of salt and pepper to taste.

Ladle into soup bowls, top with a scoop of hot rice, and pass the hot sauce. 

Creamy Chicken and Wild Rice Soup for the Crock Pot

WHEN WE WERE FIRST MARRIED, my husband and I faithfully sought opportunities for a quickie. Wink wink. This would often be outdoors and we would joke, "It sure is going to be cold in January". It became one of those lines couples share forevermore.  When we heard about the present big chill heading our way, of course we looked at one another, smiled, and said . . .

And because we all know the joys of a hot bowl of soup on a blustery day, I have made a few lately. In spite of the cold, I had to be away from home yesterday--and no it was nothing as fun as a woodsy tryst. I started this delicious chicken and wild rice soup in the crock pot before I left and was greeted by a very welcoming aroma at day's end.

This soup is scrumptious with its creaminess, tender chicken, and chewy wild rice. The recipe makes a big pot of soup, so plan for leftovers. It reheats beautifully with a little extra milk or broth added, if needed.

Creamy Chicken and Wild Rice Soup for the Crock Pot
1 pound chicken, deboned and skin removed
Salt and pepper, to taste
1 tsp. poultry seasoning
1 large carrot, sliced
1 stalk celery, sliced
1 medium onion, diced
2 cloves garlic, minced
6 ounces wild rice
1 bay leaf
6 cups chicken broth
4 Tbsp. butter
2 Tbsp. flour
1 (12 oz.) can evaporated milk or 1 1/2 cups milk

Place the chicken in the crock pot and sprinkle with salt and pepper to taste and the poultry seasoning. Top with carrot, celery, onion, and garlic. Add wild rice and bay leaf. Pour in the chicken broth. Cover and cook on low all day until rice is done and chicken shreds easily.

In a sauce pan, melt the butter over medium heat. Stir in the flour making a paste, season with salt and pepper to taste and continue cooking for a minute or two. Slowly, stir in the milk until completely blended and smooth. Continue cooking and stirring, over medium heat, until the sauce comes to a gentle simmer and begins to thicken.

Stir the sauce into the cooked soup and blend well. Cover and heat through. Taste and adjust seasonings and serve piping hot.

Barbecue Chicken

This is another recipe I tried from the Alabama Professional Women's Club 1989 fund-raising cookbook Pritchard Parker found during one of his thrift shop adventures.  This one was submitted by Dean Sellers of Bessemer, Alabama. 

I really enjoyed this recipe and thought it was such a "man recipe" while I was cooking it. I made it a second time and altered the cooking time. The recipe calls for "6 to 8 chicken breasts or 1 whole chicken, cut into pieces".  I used boneless, skinless chicken breasts and they turned out overcooked and dry, even though the flavor was delicious.

As I thought about it, I realized that in 1989 people did not buy boneless, skinless chicken breasts at the mega-grocery. People bought whole chickens and cut them up (who even knows how to cut up a chicken anymore)? If people did buy breasts, they were bone in and skin on, and probably not split.

The second time I made this, I adjusted the cooking time. I am giving the recipe, as written, but please do keep in mind that boneless and skinless chicken will take much less time to cook. I cooked the second batch of chicken, uncovered, for a total of 25 minutes, after browning.

Barbecue Chicken
6 to 8 chicken breasts or 1 whole chicken, cut up
2 medium onions
1 (6 oz.) bottle cola
1 small bottle catsup
1/2 c. vinegar
1 T. Worcestershire sauce
2 T. prepared mustard
Juice of 1 lemon
Dash of hot sauce
1/2 c. margarine
Salt and pepper to taste

Wash and dry chicken pieces. Salt and pepper well. Brown chicken in margarine. Put chicken in large baking dish or pan, single layered. Saute two medium onions sliced in thin rings in drippings until transparent. Place over chicken. Mix and simmer barbecue sauce for five minutes or until boiling slow. Pour over chicken. Cover and bake in preheated oven at 275 degrees for 1 hour. Uncover and bake for additional 15 to 20 minutes.

Chicken and Dumplings

I don't believe chicken and dumplings is a dish associated with Easter but for some reason that is what I wanted. It turned out to be a really good thing and perfect for the rainy and very cool (cold!) spring day.

Other than the cooking of the actual chicken, this is essentially the recipe of Chef Tyler Florence. Chef went to great pains to make a roasted chicken, then he picked the meat off the bones, discarding the skin, and reserved the bones to make chicken stock. While I'm sure his roasted chicken made a beautiful presentation on TV, it didn't make sense to me. If he was going to discard the skin anyway, why bother with the roasting step? And making the stock in a separate step seemed like nothing more than a waste of time.

Since I was not presenting my chicken on TV or even outside my kitchen, I went with poaching. While poaching does not result in a glamorous bird, it does serve the dual purpose of cooking the chicken and making the broth in the same step. Poaching also creates chicken meat which is not only extremely flavorful, but also has a very tender, almost velvety texture.

I did make Chef Florence's Supreme Sauce which was heavenly and his Dumplings which were light and fluffy and acted like little sponges, sucking up the delicious sauce. 

Poached Chicken
1 3-pound whole chicken
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
1 onion, peeled and quartered
Several whole peeled garlic cloves, to taste
Several whole peppercorns, to taste
Several stems fresh parsley
Several stems fresh thyme
2 bay leaves
1 Tbsp. salt

Place vegetables, herbs and spices into bottom of a large stock pot. Place cleaned chicken on top. Add water, to the top of the chicken. Put the pan over medium and bring to a slow simmer. Do not boil the chicken or it will be tough. Lower heat and cook the chicken, covered, at a bare simmer for 2 hours.

Remove the chicken from the broth and when cool enough to handle, shred the meat, discarding the skin and bones.

Strain the broth.

Supreme Sauce
2 Tbsp. butter
1 Tbsp. oil
1 cup diced carrot
1 cup diced celery
1 medium onion, diced
3 cloves garlic, minced
1/4 cup flour
8 cups chicken stock
1/4 cup heavy cream

Heat oil and butter in a large Dutch oven. Add carrot, celery, onion, and garlic. Saute until the vegetables are soft. Stir in the flour. Continue to stir and cook for about 2 minutes to coat the vegetables with the flour. Slowly pour in the chicken stock, a cup or so at a time, stirring well after each addition.

Let sauce simmer until it is thickened, about 15 minutes. Stir in heavy cream. Fold in the chicken meat and bring the mixture up to a simmer.  Using 2 spoons, carefully drop heaping tablespoons of the dumpling batter into the hot mixture. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.

Season with freshly ground black pepper and garnish with chopped parsley.

Dumplings
2 cups flour
1 Tbsp. baking powder
1 tsp. salt
2 eggs
1 cup buttermilk

Sift together the dry ingredients in a large bowl. Lightly beat the eggs and milk together. Pour the liquid into the dry ingredients and gently fold. Mix just until the dough comes together.

What I Ate For Lunch

So many things have happened in this busy month of March.

Even when I feel overextended, even when tired, and especially after tryingly stressful days, I still cook. No matter what, I can walk into my kitchen at the end of a day, and I am rejuvenated. Cooking is my therapy. The quiet moments, the creativity, the pursuit of feeding myself and those I love with fresh, healthful meals gives me a sense of purpose I find extraordinarily rewarding. And it provides me with something I can control when there are far too many things I can't.

I almost always take leftovers for lunch at work. Here are some recent lunches.

On a recent rainy and chilly day, I decided I wanted to make a pot of beans. Upon studying my stash of dried beans, these large white lima beans beckoned me.  I cooked them with a couple of pork chops and served them with cheese toast.

Pritchard Parker came home with a cold. That just would not do because we were going, in just a few days time, to welcome new babies. Can't be sick for that, so I made a pot of healing chicken noodle soup. Here is my lunch at my desk the following day.

A couple of days that week, I ate salads in jars. Here is a Greek one, made with red onion, orzo, pepperoncini, cucumbers,  black-eyed peas, Kalamata olives, feta cheese, grape tomatoes, and spinach.

Thursday night, I made a tofu and vegetable stir-fry, using things I had on hand--broccoli, cauliflower, celery, red bell pepper, mushrooms, zucchini, and tofu of course.  Thus, lunch on Friday.

Cardamom and Black Pepper Chicken

Curry-Palooza #4

It's Curry-Palooza time again!  Grapefruit chose the recipe this month and broke our vegetarian trend by choosing a chicken recipe--Cardamom and Black Pepper Chicken. I was excited about the recipe because I love cardamom.  Margie will choose the next recipe and I look forward to seeing what she decides on. 

This is another Madhur Jaffrey recipe, and I followed it as precisely as I could. It turned out great! Alice and Baby had dinner with us and they loved it too. 

The recipe directions call for marinating the chicken for 30 minutes or up to 3 hours. I went closer to the 3 hour mark, while I prepped all the ingredients, and made other dishes to serve with the chicken.  It was a pleasant and aromatic afternoon in the kitchen.

 I've said  before, I am always fascinated by the way different cooks can start with the same recipe and the results turn out so differently.  One of many things to love about cooking. 

Here is Margie's Cardamom and Black Pepper Chicken. She served hers with a side of fresh snap peas from the farmers' market, as well as homemade naan. 

Camille, of Croque-Camille, joined us this month and here is her version of Cardamom and Black Pepper Chicken.

We are having fun with this event and would love to have you join us in Curry-Palooza, which is still a new project. As each person joins, they get to choose the recipe, in the order they join.  Just let me know, or let Grapefruit know. 

And check out Grapefruit's blog, Needful Things, for the recipe.

Sesame Chicken

I love the flavor of sesame seeds. It is amazing how much flavor those tiny seeds have, especially when they are toasted. When I was a girl, I was always so happy when Mama sprinkled them on her homemade breads. I don't know why I never told her that; I'm sure she would have happily used them more often. . .

This is a simple Sesame Chicken recipe. There are more complex ways to prepare this dish which surely add more depth of flavor. But for a simple weeknight supper, you really can't miss with this one. 

Sesame Chicken
4 boneless skinless chicken breast halves, patted dry and cut into bite-size pieces
1/4 cup honey
1/4 cup soy sauce
1 cup water
1 Tbsp. cornstarch
1 tsp. toasted sesame oil
1 Tbsp. fresh grated ginger
2  cloves garlic, crushed
1 tsp. red pepper flakes
1 Tbsp. teriyaki sauce
1 Tbsp. toasted sesame seeds, plus more for serving

To toast sesame seeds, place them in a small, dry skillet (preferably stainless) and roast slowly over low heat, stirring often with a wooden spoon, until the seeds turn golden brown, give off a nutty fragrance, and begin to pop, about 20 minutes.

In a large skillet,  brown the chicken pieces in a little oil over medium high heat.

While the seeds toast and the chicken browns, make the sauce. Combine the honey, soy sauce, water, cornstarch, sesame oil, ginger, garlic, red pepper flakes, and teriyaki sauce. 

When the chicken is brown, pour over the sauce and sprinkle with 1 Tbsp. of the toasted sesame seeds. Cover and simmer for about 15 minutes, until the chicken begins to absorb the sauce.

Serve with rice and garnish with additional toasted sesame seeds

For additional information about sesame seeds, see Gomasio

Crock Pot Country Captain

Country Captain is a curried chicken dish which also calls for tomatoes, onions, garlic, green pepper, curry powder, and currants or golden raisins.  Coconut is often used and some recipes recommend garnishing with slivered, toasted almonds.

Stories about the origin of this recipe are diverse, but most agree that the recipe came from India and was first served in the United States in Savannah, Georgia, a port city renowned for international spice trade in the 19th century. 

I made my Country Captain in the crock pot because I had a super busy day planned.  The recipe is adapted from the blog, A Year of Slow Cooking.

Crock Pot Country Captain

1 1/2 pounds boneless, skinless chicken breast

1 Granny Smith apple, peeled, cored and chopped

1 large onion, diced

1 green bell pepper, diced

3 cloves garlic, minced

1 Tbsp. curry powder

1/2 tsp. salt

1/4 tsp. cayenne pepper

1/2 cup golden raisins

1 quart tomatoes with their juice

Place chicken in bottom of crock pot then add the rest of the ingredients in the order given. Cover and cook on low for 6 hours or until chicken is tender. Serve over rice and sprinkle with coarse sea salt and freshly ground black pepper if desired. 



Crockpot Brunswick Stew

I really enjoy using my crockpot when I know I will be otherwise occupied and not able to cook dinner.  Where some may resort to fast food or frozen dinners, I always prefer homemade food, though using the crockpot does require some advance planning.  The crockpot is ideal for meats and stews, which require long cooking times anyway.  Like this Brunswick Stew.

For those not familiar, Brunswick Stew is a Southern thing. Both Brunswick County, Virginia and Brunswick, Georgia claim this well-loved stew as their own. Both State Legislatures have issued proclamations claiming to be the rightful birthplace of the dish.

There have been many good natured "stew wars", but most agree on a couple of points. The stew should be very thick and should have a good kick of heat. Virginia stew leans more toward chicken, while Georgia stew is more pork based, associated with barbecue, and presided over by pit-masters. (Historically, game was used--squirrel, rabbit, venison, etc.)

Here, I have used both chicken and pork, along with bacon for a smoky element.

Crockpot Brunswick Stew
4 slices bacon
1 lb. boneless, skinless chicken breast
1 lb. boneless pork ribs
1 large onion, chopped
2 stalks celery, sliced
2 medium carrots, sliced
3 cloves garlic, minced
1 lb. potatoes, sliced or diced
1 pkg. frozen cream style corn, thawed
1 pkg. frozen butter beans, thawed
1 quart tomatoes and their juice
1 Tbsp. Worchestershire sauce
Several squirts Tabasco sauce
1/4 cup BBQ sauce
2 tsp. prepared mustard
1/2 tsp. oregano
1/2 tsp. sage
Salt and pepper to taste

Build layers, in the crockpot, first the bacon then the chicken. Top with onions, celery, carrots, and garlic. Add a layer of the potatoes, then salt and pepper heavily. Add the corn and then the butter beans. Sprinkle oregano and sage over the beans.  Add the tomatoes, Tabasco, Worchestershire, and mustard. Top with the pork and cover each piece with BBQ sauce.

No need to stir at this point. Put on the lid and cook on high for 1 hour. Reduce to low and cook for 7-8 hours. Stir all together, breaking apart and shredding the meat. Adjust seasonings.

Serve with saltine crackers or hushpuppies, along with hot coffee, iced tea, or cold beer.  And don't forget to pass the hot sauce!

Farmhouse Chicken Pot Pie

Remember the folder of old recipes I brought back last summer from a trip to my Parent's home, and my hometown, in Alabama? When I was looking at this one, Mama told me it was a very good recipe.  She clipped tore the recipe from The Atlanta Journal on Wednesday, October 9, 1968.

The recipe calls for a very unusual ingredient--powdered creamer.  I suppose it was a hot, new item at that time.  I bought the smallest size of  "original" Coffee Mate, started reading the ingredients, and made myself stop it at once!  Some things you just don't want to know.

I was most intrigued by the cheese pastry.

Ready for the Oven



Farmhouse Chicken Pot Pie

1 4-pound stewing chicken, cut into pieces

4 sprigs parsley

1 stalk celery, cut up

1 bay leaf

1 onion

4 tablespoons butter

4 tablespoons flour

1 cup powdered creamer

1 cup cooked sliced carrots

1 cup cooked peas

1 cup cooked small white onions

Cheese Pastry

1/4  cup soft butter

1 cup grated cheddar cheese

1 cup sifted flour

1/4 teaspoon baking powder

1/4 teaspoon dry mustard

Place chicken in large kettle with parsley, celery, bay leaf and onion; cover with water.  Bring to boil; cover and simmer until chicken is tender (45 minutes to 1 hour).  Remove from heat.  Allow chicken to stand in stock until cool.  Remove chicken, discarding skin and bones.  Cut meat into large pieces.  Strain stock; measure 2 cups and reheat to boiling. In saucepan, melt butter over low heat until frothy.  Blend in flour, cook and stir 1 minute without coloring.  Add powdered creamer and hot chicken stock all at once, beating with wire whip to blend.  Increase heat to moderately high; cook and stir until sauce comes to a boil and thickens.  Adjust seasonings.  Add chicken and the cooked vegetables.  Spoon into a deep-dish pie plate or 1 1/2 quart casserole.

Preheat oven to 425 degrees.  Combine all ingredients for pastry; roll about 1/4 inch thick. (Cheese pastry will be more moist than normal pastry). Cut into strips; arrange lattice fashion over top of casserole and secure edges.  Bake 10 minutes; reduce heat to 350 degrees and continue to bake 30 to 40 minutes. or until crust is golden brown.

Mama was right.  This is a very good recipe. My husband and I both loved it very much



Mexican Chicken Salad Sandwich

You may have figured by now that I like creating chicken salads. This one was inspired by a block of pepper jack cheese I had bought for another purpose and never used. As I thought about how to employ that cheese, I also considered the massive heat wave that was gripping us, and remembered I could buy one of those great rotisserie chickens from the market, make a chicken salad, and not add extra heat to the kitchen. This time I would make it Mexican chicken salad.

Mexican Chicken Salad
One market rotisserie chicken
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 lime
8 oz. pepper jack cheese, cut into cubes
1 small can sliced black olives, drained
One small red onion, diced
Sour cream

With your clean hands, remove and shred the meat from the chicken. It is easier to go ahead and do this while it is still warm from the market, rather than refrigerating it for later. (This is not one of the things I enjoy doing in the kitchen but my dog gets very excited.) To the shredded chicken, add the chili powder, cumin, juice from 1/2 lime, cheese cubes, olives, and onions. Stir in enough sour cream to achieve the creaminess you desire.

Mexican Chicken Salad Sandwich
For each sandwich:
2 slices whole wheat bread
crisp lettuce leaves
big scoop Mexican Chicken Salad
tomato slices
avocado slices
salt and freshly ground black pepper, to taste

Cherry Blue Chicken Salad

We are experiencing a heat wave this weekend, which is unusual this early in the season, here in the mountains. Heck, it's not technically even summer yet. Because we don't have air conditioning in our home, we have all the windows wide open, and ceiling fans whirring away in every room.

I wouldn't even consider baking anything! I don't even want to use the stovetop when it is this hot. In fact, I don't want anything hot to eat. I like getting adventurous with salads and sandwiches in the summer. Yes, and grilling.

But don't get me wrong. . .I love summer! It is by far my favorite season. I like the fresh air from having the windows open, love hearing the birds singing, the neighbors' children playing, the smell of their barbecues. I like the pastel hues of spring, but I really adore the brilliant colors of summer. Not to mention the summer fruits and vegetables.

Cherry Blue Chicken Salad
4 - 5 cups shredded chicken (I used a deli rotisserie chicken)
About 1 lb. fresh cherries, pitted and halved
2 stalks celery, sliced
1 small Vidalia onion, minced
1/4 cup sliced almonds, toasted
4 oz. blue cheese, diced

Dressing
1/2 cup mayonnaise
2 Tbsp. apple cider vinegar
1 tsp. sugar or honey
1 - 2 cloves garlic, crushed

Mix the dressing first, and chill while preparing the rest of the salad. Toss all the salad ingredients together then fold in the dressing. Chill the salad for an hour or two, if you can, for the best flavor. Even better the next day.

Goldy's Curried Chicken Salad

I love reading. I read many books I consider serious fiction or literary fiction, books which invite me to think seriously about life, books which cause profound emotional responses, and books I learn from, especially about other cultures.

But now and then I enjoy a book which I have always referred to as a palate cleanser. A book for sheer entertainment without that much effort on my part. A book which focuses on narrative and plot, a page-turner, if you will. And I also enjoy these as audio books while driving.

A genre I especially enjoy, while cleansing my palate, or settling my mind and emotions, are the Gourmet Mysteries. A few authors I can name are Robert B. Parker (love those Spenser novels!), Rex Stout, Nancy Fairbanks, and Diane Mott Davidson.

I just finished a Diane Mott Davidson audio book featuring caterer and amateur sleuth Goldy Schultz. The recipes in Ms. Davidson's books are featured at the end of her books. Because I was listening to the book, I didn't get exact measurements for Goldy's Curried Chicken Salad, but I did jot down all the ingredients (I think) as soon as I got back in the house. So here is my interpretation.

Goldy's Curried Chicken Salad
4 - 5 cups shredded roasted chicken
1 small red onion, finely diced
1 can mandarin oranges, drained
1 can pineapple tidbits, drained
1/2 cup raisins
1/4 cup mayonnaise
1/4 cup sour cream
2 Tbsp. mango chutney
Juice of 1 lime
1 Tbsp. best quality curry powder
Salt and pepper to taste
Salted Peanuts

Combine chicken, onion, oranges, pineapple, and raisins. In a separate bowl, combine mayonnaise, sour cream, mango chutney, lime juice, and curry powder for the dressing. Fold the dressing into the chicken mixture. Add salt and pepper to taste.

Chill the salad for several hours, or best overnight. Adjust seasonings if necessary and serve with salted peanuts.

Cobb Salad on a Croissant

For this sandwich, I bought some mesquite smoked turkey from the deli. Leftover roasted chicken would be even more perfect. I really love putting together great sandwiches.


Cobb Salad on a Croissant
Split croissants
Turkey or chicken
Lettuce
Bacon
Tomato slices
Avocado slices
Sliced hard boiled egg
Drizzle with blue cheese dressing