I have expressed my profound love of the meatball for some time now, and trust me it is not going to stop.  Last month we were gearing up for a heavy work load that would involve traveling.  Which in turn meant getting home late in the evening.  When we lived in San Francisco late night returns were easy as we’d stop by the grocery store near our house and pick up the usual “return home” dinner;  roasted chicken, endives, blue cheese, a baguette and a bottle of red.  Now we  are not near a market, so I need prepare in advance for these returns home.  The meatball is perfect as I can make up a batch, enjoy half of the recipe the same day as cooking and pop the others into the freezer.  All we need to do is warm up the little balls of goodness, and make some rice or pasta.

Back to that leftover quinoa.  I had this idea as I was gathering ingredients to toss into the chicken meatball recipe I was working on that quinoa would be a welcome boost of protein as well I thought the texture would be a great addition to otherwise “slimy” ground chicken.  As I was grabbing ingredients out of the pantry, and chopping herbs and other savories, I noticed a sad carrot in the bottom of the veggie bin and in it went!  I have often thought, if we had kids, I’d get a kick out of hiding vegetables in their food and then doing the “nanny nanny nanny, you ate spinach” back at them!

Since I was clearly leading down the path of making this recipe more on the healthy side, I decided to bake the meatballs, which ended up being a good decision.  Baking meatballs is not only easy, but the clean-up is almost void.  No greasy pans to contend with or splattered fat all over the stove.  Don’t worry baking meatballs still makes for a golden brown experience.  I place the meatballs on a cookie sheet that is lined with parchment (easy clean-up) and let them do their thing.  The meatballs still get a golden brown outside while staying moist inside.  Perfect!

We enjoyed half of this meatball recipe as they came out of the oven, simply by serving them with Tzatziki, a green salad and lavish.  When we arrived home after a long flight, I simmered the frozen meatballs in my favorite tikka masala sauce that I keep on hand, made some rice and had a lovely (and healthy) dinner at home.

Love meatballs as well check these out:

Lamb Souvlaki Meatballs – Chez Us

 Asian Inspired Meatballs – Eat Boutique

Moroccan Meatballs – Baltic Maid

Lentil Ricotta Meatballs – In Jennie’s Kitchen

Spinach Balls – Chez Us

Print

Chicken Quinoa Meatballs

Ingredients

• 1 lb ground chicken
• 2 cloves garlic
• 1/2 yellow onion
• handful cilantro
• 1 carrot, grated
• 3/4 cup cooked quinoa
• 3/4 cup panko
• 1 egg
• pinch kosher salt
• pinch black pepper

Directions

• Preheat the oven to 350.
• Line a cookie sheet with parchment paper.
• Place the chicken in a large mixing bowl. Sprinkle the salt and pepper over the top.
• Using a food processor mince the garlic, onion and cilantro together. Add to the chicken.
• Add the grated carrot, quinoa, panko, and egg. Mix well using your hands.
• Shape into small meatballs; made 38.
• Bake for 15 minutes. Using kitchen tongs flip the meatballs over.
• Bake for 20 minutes or until golden brown.
• Remove from the oven.
• Serve.
• Eat.

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After chatting about what we should eat during the Super Bowl and what were the best foods to be served, buffalo wings was the first thing that came up.  Is it even the Superbowl without a platter of killer wings?  Lenny decided to tackle the task of making the best chicken wings.  After many conversations about which way to go, Cajun, Asian, Portuguese, Ukrainian, we decided that some things are meant to be traditional.  And America football, deserves a traditional buffalo wing.

We have been playing with perfecting this recipe for the past couple weeks, which means pounds of chicken wings are being consumed, all a very good thing.  The past weekend, Lenny nailed it with the sauce.  It was perfectly seasoned and just the right consistency that coated each wing.  Pure sauciness.  We also played with techniques, we tried boiling, baking and roasting the chicken wings as we didn’t want to fry them.  The best texture and the most flavorful wings were unquestionably the Baked Buffalo Wings.  They were perfectly crispy which helped keep the sauce on the meat.  And, doesn’t baked just sound healthier?

This coming Thursday Lenny is going to show you how to make these extraordinary everyday baked buffalo wings.  We have been invited to be part of the Google + SuperBowlPlus Week of Champions, and will be airing live on Thursday, January 31, 2013 at 8:30 PM (EST).  Come join in the fun during his first ever cooking demo;  you can watch as well as participate in the conversation!

** Be sure to serve these killer wings with a classic blue cheese dressing.  You are going to have your guests eating out of your hands!

More wings to fill you up during the Super Bowl.  If you have a recipe you’d like us to share, send me a link.  I will update this list all week. 

Golden Chicken Wings with Ginger Carmel Chili Sauce – Cook Republic

Crunchy Chicken Wings with Two Sauces – Chez Us

Spicy Sriracha Chicken Wings – Leite’s Culinaria

Sticky Miso Chicken Wings – Food and Wine

Mojito Chicken Wings – Domestic Fits

Crispy Orange Chicken Wings – Just a Taste

Garlic Parm Chicken Wings – Food Wishes

Chile Lime Wings – Nom Nom Paleo

Key West Grilled Chicken Wings – Katie’s Cucina

Honeyed Sriracha Chicken Wings – Foodie Crush

Sticky Lime Grilled Chicken Wings – Verses from my Kitchen

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The talent behind the Back Burner is going to be sharing recipes made with pomegranates this week.  Once I read that we were going to be working with this ingredient, I decided to learn more about it.  Honestly, all I honestly knew was how delicious it is.

Pomegranates originated in Persia (modern day Iran) and have been cultivated in Iraq, Pakistan, India, Russia and Mediterranean regions. They prefer to grow in dry areas and are drought tolerant.  Wetter areas will promote root decay and diseases.  The fruit is an excellent source of vitamin B5, potassium and vitamin C.

The outside of the fruit is a semi-hard shell, once broken open, there are hundreds of red (and juicy) seeds. The entire seed is consumed.  The taste can be very sweet or sour, depending on the variety as well as the ripeness.  The juice of the pomegranate is hugely popular in Persian and Indian cuisine and is truly delicious, especially when squeezed fresh.   As well grenadine syrup, which is widely used in cocktails, is made with pomegranate juice.  Before tomatoes arrived in the Middle East, grenadine would be used in traditional Iranian recipes.

Pomegranates can be intimidating when it comes down to breaking it open and removing the seeds.  They are afraid that they will stain the house or that it will take too long.  Some people like to break apart the fruit under running water;  I feel that wastes the juices that are slightly extracted during the process. The process I use is fairly straightforward with minimal (if any staining).  After putting an apron on, I take the fruit and cut it into quarters.  Use a cutting board that you do not mind getting a little stained.  Do not cut it on your gorgeous marble counters!  Then I place a mixing bowl on the counter or in the sink, and I gently break apart the flesh from the seeds over the bowl.  As I drop the seeds into the bowl, the juices from the flesh also run into the same bowl.  The entire process takes less than 8 minutes and if you wash your hands right away, there will not be any staining.

The recipe I made involves braising chicken thighs that are flavored with pomegranates, chilies and garlic.  Moist.  Flavorful.  Delicious.

Recipe

I’d love it if you jumped over to the Back Burner and met rest of the team.  Who knows you may find some new pomegranate inspiration.

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I wrote about making smashed beans a couple days ago.  While we really enjoy them as it, they are also great to use in recipes.  And if you make a big batch, you will have enough for a few recipes.  Maybe.

I used these smashed beans for a few recipes during the week.  One night I made quick and easy tostadas for dinner.  I used some meaty corn tortillas, smeared beans over the top, seasoned some of the left-over poached chicken and then I topped it with fresh salsa.  Quick and easy (and healthy) dinner.

One morning, I warmed some of the beans, put them into a little blue bowl, poached an egg and laid it on top.  Pass the warm tortillas!  Another day we simply enjoyed a bowl of the smashed beans for lunch.  It was perfect.

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Risotto is a go-to-meal for us.  Despite what most people think, it is not that complicated.  Sure it takes a little time, but it’s worth every sweet bite.  And, love takes time, and look at how worth, love is.  So, put aside your fears and make risotto.

Despite the nasty rumors that you have to slave over the stove, stirring, and stirring, and stirring, to get the perfect risotto …. you don’t.  I, took a cooking class from an Italian chef, some many moons ago, and he washed that premise away.  What you need is good ingredients and very hot broth.

We adore fresh, sweet peas.  Usually, they do not even last long enough to make it into a meal.  Sweet.  Fresh.  Crisp.  I brought home a pound recently, and stashed them in the fridge for a rainy day.  I call any sort of sweet pea, fava, or legume that needs to be shelled, the “love bean”.  As there is a whole lotta love that goes into preparing them beyond popping them into your mouth.  I like to turn on some great music and pour myself a glass of wine, when I begin shelling, but, use whatever vices (or your children) for this task.  Your recipe will thank you.

This springtime risotto is full of fresh sweet peas, delicate oyster mushrooms and shredded chicken from the silky poached chicken.  What you are a vegetarian?  Just leave the chicken out.  I don’t use cheese or cream (okay, I grate a little cheese over my plate) in our risottos.  Remember we are trying to be heart healthy.  Instead, I use olive oil, fresh ingredients and a lot of love.

Print

Springtime Risotto

Ingredients

• 1 small yellow onion, minced
• 1 green garlic bulb, minced
• 2 tablespoons olive oil
• 1/4 lb oyster mushrooms
• 1 cup fresh green peas
• 1 1/2 cups risotto rice
• 4 cups chicken stock or vegetable stock
• 1 cup shredded chicken either from a poached or roasted chicken
• kosher salt to taste
• black pepper to taste

Directions

• Bring the stock to boil. Set aside.
• In a large frying pan, heat the olive oil over medium heat. Add the onion, stir, and cook over low heat, until soft. Approximately 5 minutes.
• Add the garlic, stir and cook for 2 minutes.
• Stir in the oyster mushrooms, and cook for 2 minutes.
• Pour the mixture into a bowl and set aside.
• In the same pan add the rice, stir for 1 minute, over low heat.
• Add 1 cup of stock. Stir to mix well.
• Let the rice cook until slightly reduced, about 8 - 11 minutes.
• Stirring every so often.
• Repeat the process with the remaining stock.
• The mixture will become creamier after each addition of stock.
• I, continue to stir, every so often, between other kitchen tasks.
• After the last addition of stock has been added, the mixture will be creamy, add the peas and chicken, stir and gently warm for a couple minutes.
• Stir in the mushroom mixture, stir, and warm for a couple minutes.
• Remove from the heat.
• Give a drizzle of olive oil over the top.
• Serve.
• Eat.

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Last year, when I was reading a new favorite food blog, I stumbled upon an idea.  The poached chicken. I loved this idea as I could kill (no pun intended) two birds with one stone.  I could have silky poultry to use throughout the week, and a head-start on a batch of stock.  Since reading that post, our favorite Sunday Supper, the roasted chicken has been put on the back burner.

Poaching a chicken is amazingly easy, and you can flavor the poaching water with whatever seasonings you want.  I normally use what ever leftover herbs that I have around the house, toss in an onion, chunks of celery and carrots, and let the water come to a boil.  Once the water is at a rolling boil, I plunge the whole chicken into the pot, cover with a lid, turn off the heat and forget about it.  Simple.  The meat comes out silky smooth, and the beginning to a big pot of stock is under way.

After the chicken is poached, I let it cool, and then remove all the meat from the carcass.  I like to separate white and dark meat, for different recipes, but feel free to toss it all into a bowl.  I return all the chicken skin and bones to the pot of broth and put it into the fridge until the next day.  The next day, I skim off the fatty layer, then I add a chopped up onion, some carrots and celery, and let it simmer away most of the day.  Back into the fridge, then I skim off the fatty layer and strain the mixture.  What is left is a rich stock, that I freeze in small containers to use at a later time.

Last week I decided to poach a chicken and see what wonderful meals I could create throughout the week.  I started with a 5 1/2 pound free range chicken, and I used cilantro, onions, celery, and black cardamon in my poaching broth.  The chicken was incredibly moist and flavorful, and the stock that was made after poaching was heavenly.

Throughout the week we enjoyed these amazing dishes.  All the recipes serve 4 people.  There was some chicken meat leftover, so I put it into the freeze for another time.  Thinking it will be great in a bit pot of soup or chili.

1. Gluten Free Chicken Noodle Soup
2. Asian Chicken Salad
3. Chicken Tostada
4. Springtime Risotto
5. Summer Chicken Potpie

Print

Poached Chicken

Ingredients

• 1 5 1/2 lb chicken, left whole
• 1 yellow onion, cut in half
• 1 celery stock, cut in half
• 1 carrot, scrubbed and cut in half
• assorted herbs of choice
• 1 tablespoon kosher salt
• 1 tablespoon black pepper corns

Directions

• Fill a stock pot full of water, add all of the seasonings. Bring to a rolling boil.
• Drop the chicken into the pot, and continue boiling for 30 minutes.
• Cover with a lid and turn off the heat.
• Let the chicken sit in the pot on the stove top for 4 hours.
• I let the chicken sit overnight in the fridge in the pot of stock, and then I pick all the meat off of the carcass. Do not leave any meat on the bones.
• DO NOT toss out the broth, use it to make a stock, you can put into the freezer for future use.
• Return the bones to the broth and make stock.
• Use the poached chicken in any recipe calling for shredded chicken.
• Store the meat in the fridge to use in a wealth of recipes during the week. Be sure to shred the meat into fine pieces.

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Some twenty years ago I took my first and only trip to New Orleans.  I wish I could say I was there with a lover or a friend, but instead it was purely a business trip.  It was in May, and it was hot and muggy.  We were hungry wandering the streets of New Orleans.  After a couple cocktails to cool down, and a couple turns down some side streets, we found it.  The smell of spice and sticky nights was drawing us into the darkened dinning room.  I had no idea of what to expect;  but, what was put in front of me was memorable and unforgotten.  Until now …..

Recipe:  Chicken Etouffee

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I am not sure about you, but the holidays seem to leave me in a whirlwind.  They always sneak up on me, and just run right through our household.  I never feel like we have enough time to really enjoy them.  And every year, on January 1, I say the same thing, “this year will be different”.  Now, I find myself staring at the calendar as I flip to December, wondering how I am going to get everything done, with no idea of where to begin.  I hate it.

I do know, that having a couple meals planned out in advance seems to help.  I am a big fan of one-pot meals, during moments when I feel like life is taking whirling by, and no better time then the holidays.  Right?  This is only one of many one-pot meals I love, and it is a favorite.  My friend, Evelyn, introduced this to me, early in our relationship.  When I first saw it, I thought she was losing her mind.  I mean, prunes with chicken?!  Then I tried it.  I was sold.  I have changed around the recipe over time.  Now I add rosemary as well as fresh Meyer Lemons.  Otherwise, it is the same comfortable meal, that I had for the first time 10 years ago.

This recipe is filled with flavors from zesty lemons, all the way down to gooey, sweet prunes.  In my opinion there is nothing like slow-braised chicken fat, mixed with lemon, rosemary, prunes, and a little sugar;   yum!  I am sure if you put this on the table, even the pickiest of your eaters will love it!

Recipe:  Chicken Marabella 

* was developed and featured for Eat Boutique

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It is that time of the month again;  time for the Let’s Lunch group to get together to nosh.  This month’s nibble is pies.  No, I did not instantly think of a sticky, gooey, and sweet pie.  Instead, my thoughts jumped to savory.  Particularly, chicken pot pie.  You know the kind;  thick chunks of chicken, sweet veggie niblets, and a saucy but savory gravy that wraps it all together.  The kind that drips off of your fork, and runs down your chin pot pie.

I have been thinking about this savory chicken pot pie since I picked up these cute chicken shaped ramekins.  I know …. dorky to buy a dish just for a certain meal.  I could not resist.  Let’s Lunch seemed like the perfect time to perfect my pot pie recipe. Which by the way is very simple.  I decided to fore-go the traditional chicken pot pie;  you know the one full of chicken, peas, carrots, and celery.  I wanted this one to be a little French and to ooze summer time.

I had planned to use chicken thighs for this recipe, but had a very large breast left over from another meal, so I used that.  I started by using a little carrot, celery and shallot as my base and then threw in summer fresh green beans, and summer squash. As well I added a diced russet potato which acted as a thickener.  The saucy sauce that brought the dish together was made with a little olive oil, butter, flour, chicken stock, and an abundance of fresh tarragon – the French part of the dish.  Don’t all French recipes seem to use so much tarragon.  The tarragon seemed to make, what can otherwise be a heavy meal, light.  The pot pie was fresh tasting, and the vegetables were still slightly crisp, not over cooked.  I did cheat a bit by using a premade puff pastry as the topping;  Dufour is my favorite to use, as it is light and fluffy, and browns perfectly.  Our summer pot pie recipe is so easy, that I had dinner on the table in an hour.

*note if you decide to use chicken that has not been cooked you will need to allow at least 15 minutes extra to precook the chicken.

Recipe:  Summer Chicken Pot Pie

What you need:

• 1 carrot, diced very small
• 1 celery, diced very small
• 1 small shallot, diced very small
• 1 garlic clove, minced
• 3 tablespoons tarragon, torn into pieces
• 1/4 lb green beans, cut into small pieces
• 1 small yellow summer squash, cut into small pieces
• 1 russet potato, small dice
• 1 large pre-cooked chicken breast, cut into small pieces
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• salt and pepper to taste
• puff pastry, cut to fit your baking dishes
• 1 egg
• 1 tablespoon water

What you need to do:

Heat oven to 400.  Butter two large ramekins or 4 smaller ones.  In a large dutch oven, drizzle a small amount of  olive oil; heat over medium heat.  Add the shallots, stir, and cook until soft;  about 3 minutes.  Add the carrots and celery, stir, and cook for another 5 minutes.  Add the green beans, summer squash and russet potato;  stir and cook for 5 minutes.  Add the garlic and tarragon, stir, and cook for 1 minute.  Turn off the heat and set aside.  In a small saucepan, add the olive oil and butter, heat over medium heat until the butter is melted.  Whisk in the flour, and continue cooking until slightly bubbly;  about a minute.  Add the chicken broth, whisk until smooth, and cook over low heat until thick;  about 3 – 5 minutes.  Season with salt and pepper to taste.  Pour the sauce over the vegetable mixture, and gently stir in the chicken.  Pour the mixture into the buttered ramekins.  Cover the tops of the ramekins with puff pastry that has been cut slightly larger than the top of the dish.  Lightly crimp the sides of the puff pastry over the sides of the dish.  Beat the egg with a tablespoon of water, and gently brush the tops of the puff pastry.  Put the ramekins onto a baking sheet, and slide into the oven.  Bake until the tops are golden, and the inside is bubbly, it will begin to come out the sides;  will take approximately 25 – 35 minutes.  Serve.  Eat.

Be sure to see what other #LetsLunch folks are slurping up this month.

A Tiger in the Kitchen

Blog Well Done

A Cow Girl Chef

Geo Fooding

Show Food Chef

Hot Curries and Cold Beer

Free Range Cookies

Kitchen Dreamer

Cooking the Fruit Bowl

Can It You Nit

Beyond the Plate

Caitlin Shetterly

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As well with the holidays around the corner and everyone’s busy schedules, the next round of HHDD will be announced after the Thanksgiving holiday in the states.  It will be sweet!

Sally from My Custard Pie, made a vegetarian version of this recipe.  Instead of chicken breasts she used yellow and red peppers and stuffed them with the rice.  I loved the color of her dish – so fresh and inviting.  Thanks Sally for making this veggie friendly version of a flavorful recipe.

Jan of Kitchens Heal Soul heard about HHDD from her friend Laura, after she posted another Donna recipe.  She followed this recipe to a T.  Her dish looks so inviting and elegant.  Jan is a fan of Donna’s simple and flavorful recipes as well and she looks forward to participating every month and hopefully she can get Laura to do the same!

***********************

We made this dish last night for dinner and the the next round of HHDD (Hay Hay it’s Donna Day).  I won’t make this a long and wordy post …. you know how I love Donna Hay recipes already.  Well, this dish was equally as good as all the others I have tried.  Easy.  Delicious.  Quick.  I did make some changes to the orginial recipe;  used kabocha squash instead of pumpkin and I used rice vinegar instead of white.  The combination of roasted chicken, squash, basil, and chilis is really fantastic, the vinegar really brought it all together by adding a little “tang”.  It is the perfect one dish meal.

You still have time to make this recipe and to get your entry in for this round of HHDD!  Vegetarians I would love to see your take on the recipe???  I have some ideas of my own!

Recipe

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* photo courtesy of Donna Hay

Please have your entries in to me by midnight of the 31st of October.  Complete rules can be found here.  Please keep in mind: Participants may make that exact same recipe as is, or put their own spin on the same recipe by altering an ingredient or two, while remaining within the theme.

Recipe:  Spicy Chicken, Pumpkin and Roasted Garlic Rice

• 2 x 200g chicken breast fillets, skin on
• 350g pumpkin, peeled and chopped
• 1 head garlic, cloves separated
• 2tablespoons olive oil
• 1 teaspoon chilli flakes
• 2cups cooked brown rice
• 1 cup torn basil leaves
• ¼ cup (60ml) white wine vinegar
• 2tablespoons olive oil, extra

Preheat oven to 220ºC (425ºF). Place the chicken, pumpkin, garlic, olive oil and chilli on a baking tray and toss to combine. Roast for 20 minutes or until golden and cooked through. Squeeze the garlic from the skins and place in a bowl with the pumpkin, rice, basil, vinegar and extra olive oil. Mix well to combine. Slice the chicken and serve with the rice. Serves 4.

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What do I like about this particular recipe?  The exotic flavors:  zesty lime, spicy peppers and slightly sour but sweet Major Grey Chutney – the perfect balance of sweet, spicy and sour.  When I originally made this recipe, I felt it was a bit saucy, so I decided to cut the amount of mayo this time.  As well I left the almonds out, mainly because I did not have any (remember it is suppose to be a go-to recipe) but also, because I just did not feel like adding them.  I love that this salad is not slapped between a couple slices of bread.  Instead it is cuddled between crispy pieces of red leaf butter lettuce, with sprigs of basil, cilantro and a healthy dose of thinly sliced radishes.  Sounds like a lot of different flavors?  Don’t worry, it is cool, crisp, refreshing;  the perfect balance.

What is your favorite recipe for left over chicken?

Recipe:  Chutney Chicken Lettuce Cups

1 3-pound roasted chicken
1 medium red onion, cut into -inch dice
grated zest of 1 large lime
Juice of 3 large limes, or more to taste
2 jalapeo chiles, seeded and minced, or hot sauce to taste
4 ozs major grey chutney, cut into bite-size pieces if necessary
1/2 cup mayonnaise
kosher salt to taste
fresh black pepper
2 large stalks celery, medium dice

1 head red leaf butter lettuce, leaves separated, washed and dried
1 large bunch fresh basil, washed and dried
1 large bunch fresh cilantro, washed and dried
8 radishes, thin sliced

Pull the meat from the chicken carcass, discarding the skin and bones. Cut it into bite-size pieces.   In a large bowl combine the onion, celery, lime zest and juice, jalapeo, chutney, mayonnaise, salt, and pepper. Fold in the chicken. Taste the mix for lime, mayonnaise, and spice, adding more as needed. Let it stand at least 30 minutes to blend flavors.

Mound the salad at one side of a big platter. Pile up the lettuce leaves at the other side, and cluster sprigs of herbs in the center. Tuck the radishes next to the herbs.  Put a few herb leaves in the bottom of a lettuce “cup,” top them with a spoonful of the salad, a slice each of radish and roll up.  Serve.  Eat.

If you enjoyed this dish, you may enjoy these others as well:

Lettuce Wraps

Pork & Green Bean Lettuce Wraps Recipe with Sesame Hoisin Sauce

Vegetarian Tempeh Lettuce Wraps

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