Category Archives: Poultry Main Dishes

The Season of Stuffed Poultry

It’s that time of year. The time when poultry becomes king (or queen) of the table. Soon Turkeys of all sizes will be transforming into golden centerpieces anchoring tables laden with foods rich and light, but mostly rich. I love Thanksgiving. After the prime reason of being thankful for all that we have, it is a holiday that centers around food. Food is what Mama D’s Kitchen is about. That and family and memories and love.

Sometimes that centerpiece is another kind of poultry. I remember one Thanksgiving when I was very young, there was a goose on the table. I do not remember eating it, but it was there. I’ve crowned my Thanksgiving table with Cornish Hens and Turkey Breasts and one year after 15 long hours, a smoked turkey. Note to self on that one; if you do this again plan more appetizers and less wine…

This really isn’t about turkey, but it is about the wonderment that stuffed poultry in any form creates. These days the turkey is often cooked separate from the stuffing, which I guess makes it dressing. When I do turkey I’m usually in the unstuffed crowd. This is because I love the stuffing, probably more than I love the turkey. I like my stuffing on the side with lots of crunchy crust and other good things (if time allows you will be hearing about that).

I do enjoy poultry when it enrobes an aromatic and semi-carb laden filling. Chicken breasts are the perfect canvas (once they are butterflied and pounded flat) for this kind of creation, especially if they are generously built. This dish checks off all of these boxes and it’s wrapped in bacon to boot. On the practical side, the stuffing was created from what was on hand. If you’ve been following along on my food adventures, you know this is how I roll most of the time. I like to use what is in the pantry or refrigerator and enjoy the challenge of combining these finds in a manner that is both creative and tasty. I’m also cheap and hate to throw food away.

So having the time, inclination and ingredients I created a stuffing that was based on quinoa. This high protein grain has been popular for some time. It is visually stunning, with its spiral germ that creates an intriguing pattern.

It has a bit of chew to it and a subtly nutty taste that enables it to welcome all manner of vegetables and herbs. Poking through the refrigerator, I found crimini mushrooms and a cubanelle pepper. At first they didn’t seem to be a match, but when they joined forces with  red onions, garlic, and rosemary they got along beautifully. I let them cook for a good long time in olive oil. I added some chicken stock occasionally to keep things moving. The flavor had a chance to concentrate and what seemed like an overly large pile of vegetables cooked down to just the right size.

Before the quinoa was tossed in, the veggies got an extra shot of flavor from a splash of Marsala, a slightly sweet Italian wine. All that was left to do was butterfly and flatten the chicken breasts. These were large weighing in at about 8 ounces each. All the better to hold a generous portion of the stuffing. They were big enough to hold themselves together without the benefit of twine of toothpicks but just in case, I wrapped a couple of slices of bacon around them for good measure.

They baked for about 25 minutes before they were plated alongside some sautéed Cherry Tomatoes. The chicken was moist and tender and the stuffing was savory with just the right amount of chew.Give this recipe a try. Experiment with different grains and flavor profiles. This is easy enough for a weeknight but would be just as comfortable on an intimate holiday table.

Quinoa Stuffed Chicken Breasts
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Servings
2
Servings
2
Quinoa Stuffed Chicken Breasts
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cook quinoa according to the package directions and set aside.
  2. In a medium skillet, heat the olive oil over medium heat. Add the onions, pepper, mushrooms, and garlic. Cook stirring occasionally until everything is very soft and browned, 10 minutes or so. Add chicken broth as needed to keep the vegetables moist.
  3. While the vegetables cook, butterfly the chicken breasts and flatten them to an even thickness. Season lightly with salt and pepper and set aside.
  4. Add the rosemary and the Marsala and simmer until the wine is evaporated. Stir in the reserved quinoa and toss well to combine.
  5. Put about 1/2 cup of the filling on each of the open chicken breasts. Roll up carefully.
  6. Wrap 2 bacon strips around each breast. If necessary, secure the rolls with toothpicks or kitchen twine.
  7. Spray a baking sheet with cooking spray. Spread any remaining quinoa mixture on center of sheet. Place the chicken rolls on top of the quinoa.
  8. Bake 25 in a preheated 375 degree oven until the chicken is cooked through and the bacon is brown.
  9. Remove any toothpicks or twine before serving.
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As we enter this holiday season, I wish you happy times with the ones you love. Thank you for following my food adventures.

 

Whole Lotta Chili Goin’ On

As we leave Halloween behind and prepare to make a quick stop at Thanksgiving before plunging headlong into Christmas, it is important to note that as the weather and decorations change, so does what the Kitchen of Love turns out. Friends, we are at the cusp of Chili Season. This is a season (and dish) that loves Fall, adds a bit of zest to Winter, and can make the coldest, dampest Spring day feel a little less bleak.

This dish for almost all seasons has many versions and a history that rivals many urban legends. I would guess that almost every cook has a version and that there are as many dos and don’ts as there are recipes. It’s not from Mexico, but the spice profile is. It is the subject of an ongoing, often heated debate; beans vs. no beans. Native of Texas, but with possible roots in the Canary Islands. Created in a nun’s vision or out of necessity. We may never know for certain and many articles have been written. What is certain, however is that any way you like your chili is all right.

I’ve shared several chili recipes over the years, but I do believe that there is always room for one more. This one features a wide variety of chilis in different forms, hence the name. It starts with my homemade red chili sauce made with ancho and guaillo chilis. There are roasted poblanos and canned green chilis to give some texture and mild heat.

Jalapenos join onions and garlic for the vegetable base.The spices include Ancho and Chipotle Powders, which brings the chili total to seven. That’s a “Whole Lotta Chili.”

There is also debate as to whether tomatoes should be added. I have done chili both ways and they each have their merits. This version uses some tomato paste partly for a little more richness but mostly because there were a couple of tablespoons left in the tube.

All of these flavors require a protein profile that is just as varied. Smoky Bacon, Chicken Thighs, and Turkey Italian Sausage rounded out the meats. There was about 1-1/2 pounds total. I used what I had on hand, but you could go with beef, ground or chopped, or all ground turkey. Even skip the meat and double up on the beans (if you are of the chili with beans army). Remember there are no rules for chili…as long as you aren’t serving it to Texans.

I am a staunch member of the chili with beans club, so I doubled down with Kidney and Black Beans. I love the pasty yet meaty texture of Kidney beans (How’s that for a description?) and the smoky flavor of Black Beans. Together they gave some added depth to the chili.

Chili seasonings are only limited by the chili maker’s taste and spice cabinet. You can choose screaming hot or sweetly spicy depending on your sensibilities. I tend to be a savory and mildly spicy kind of gal ( and Papa D wouldn’t want it any other way). I have even put Mexican Chocolate in my Turkey Mole Chili. For this recipe however, I stuck mostly to tradition and used plenty of Cumin, a touch of Coriander, and a healthy amount of Mexican Oregano. Yes, there is a difference, try it. I opted for Ancho and Chipotle Powder instead of Chili Powder; It was a personal choice, use what you really like.

I added some Corn Broth to the chili sauce mainly because I had it in the freezer. Chicken or vegetable stock works well, too. I like my chili on the thick side. That requires a thickening agent. I used Masa Harina. This is fine ground corn flour. Add some water or stock to the flour and shake it like crazy to create a slurry. It works quickly and cooks out to a subtle corn taste that I love.

This is just one suggestion for chili. I have several of them in my recipe archives, if you are inclined to, browse. A winter kitchen needs at least one chili recipe. Take this one as a starting point and make it your own.

Whole Lotta Chili
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Servings
6
Servings
6
Whole Lotta Chili
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat a large soup pot over medium high heat. Add the bacon and cook until it renders some fat and is just beginning to brown. Remove the bacon from the pan and drain on paper towels.
  2. Add the chicken and turkey sausage to the pot and cook until they are cooked through. Remove from the pan and set aside. Leave the drippings in the pan.
  3. Add the onions, garlic, cumin, coriander, and jalapeno to the pot and cook until the onions soften and everything smells wonderful.
  4. Add the tomato paste and stir to blend it in. Cook for about 5 minutes stirring occasionally.
  5. Add the chili sauce and stock along with the chili powders and oregano. Stir in the green and poblano chilis. Bring to a simmer and cook for 20 minutes to blend the flavors.
  6. Add the rinsed and drained beans to the pot and let everything simmer another 15 minutes.
  7. Increase the heat to a low boil. Shake the masa harina with a half cup of water in a jar until it is well blended. Stir the mixture into the chili and continue to stir until it thickens.
  8. Give it a taste and adjust the ingredients as needed. Serve.
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Bringing Back Summer…Grilled Turkey Tenderloins

Remember a short time ago when I was gushing about Fall coming to the Midwest? Well, this is the Midwest after all and seasons are relative. My last casserole adventure had barely been seen when the weather decided it wasn’t quite finished with Summer. For what seems like an eternity we have been plunged back into hot humid weather and there doesn’t seem to be any relief in the foreseeable future.

Here in the Midwest grills never really get put away. Oh, we may cover them, but we never seal them because we know that we might wake up to another summer day when we least expect it. So, I’d like to share a mostly grilled dinner that happened recently. The protein is Turkey Tenderloin. This has been a staple all summer long.

These come from Aldi. a grocery store chain that is re-inventing itself and the way people look at buying food. These stores have been a “no frills,” limited inventory, house brand, haven for people looking to save money. This year they began a multi-million dollar project of revamping their stores to expand their product line and tap into the shopping habits of more consumers. To illustrate this, everything on the plate came from Aldi; Organic Rainbow Baby Carrots, Sugar Snap Peas, and Sweet Potatoes. Even the Memphis Barbecue Sauce that glazed the sweet potatoes was an Aldi find.

I didn’t set out to create an “All Aldi” dinner. It just happened and it is happening more often thanks to the fact that I can once again walk to my local Aldi (the above mentioned re-vamping caused the store to close for a month, yes, a month). They reopened brighter, bigger, and more grocery store like. The quality of their products has been improving over the last few years and this remodel is the final step to compete with, if not the “big boys,” at least the smaller more boutique chains that are expanding everywhere. Yes, they are a cousin of Trader Joe’s.

Now back to this End of Summer, Please! dinner. These tenderloins come marinated. I like the Cracked Pepper Flavor. There are two large tenderloins in each package, so there is plenty for dinner with leftovers for salads and sandwiches through the week. Just open the package, drain off the marinade and they are ready for the grill.

The sweet potatoes went on the grill, too. The wedges browned beautifully and were brushed with a bit of barbecue sauce for a little extra flavor.

The only part of the dinner that didn’t make it to the grill, the carrots and snap peas, roasted in the oven dressed, in a little brown sugar and olive oil. I am in love with Rainbow Carrots. Besides being lovely to look at, they are delicious to eat. Once I had to hunt for them, now I find them everywhere in every shape and size. From 2 pound bags of large carrots to bunches of baby carrots still sporting their ferny crowns, to these baby versions all peeled and pretty and waiting to be cooked.

I even attempted to grow them in my tiny garden this year. My pitiful harvest attested to the fact that “trash gardening” doesn’t work for everything. (magnified to show detail)

Roasting carrots is by far my favorite preparation technique. They only need a drizzle of olive oil and maybe a pinch of brown sugar and some salt and pepper. I like to keep additional seasoning to a minimum so that the sweetness of the carrots comes through. If I want to change things up I may add a little fresh thyme or some cumin, but I don’t often gild this lily.

They can roast by themselves or as in this case be joined by some onions and towards the end of roasting some snap peas. They go with everything color and taste wise.

Non- Recipe, Recipe:

Roasted Carrots

For one pound of carrots you need about one tablespoon of olive oil, 1/2  teaspoon brown sugar ( more is all right, too), salt and pepper to taste. Toss these together in a bowl. Spread out on a rimmed baking sheet that has been lightly coated with cooking spray. Roast at 400 degrees for 20 minutes or so, stirring once or twice. 

This is one dish that really doesn’t have a season. Carrots, rainbow or not, baby or big are available year around and are usually cheap. They will continue to grace the plates of many meals in the Kitchen of Love. Oh, and before I forget….

Fall, please come back. I miss you.

A Spatchcock Turkey Adventure

I know, the holidays are over.  Turkey Day is but a memory and holiday feasts are past. For many the thought of turkey has been put to rest for another year, but not in Mama D’s Kitchen. I was once again given a turkey at work and as the holidays played out I, didn’t have an opportunity to cook it, so the little fella sat in the freezer waiting for the time to be right to bring joy to the table.

That time came last weekend when a cold spell kept us indoors and something from the oven just seemed right. I’ve been intrigued by the idea of “spatchcocking” a turkey. It is somewhat of a trend these days and though it is not my style, I thought I’d take a brief ride on the bandwagon. Little did I know….

Spatchcocking is the act/art of removing the backbone from a fowl, breaking the breastbone and creating if not a poultry pancake, a relatively flat bird. This flat bird has the ability to brown on all skin surfaces and cook in record time. That is, once you have the backbone out. Poultry shears are the tool of choice to accomplish this. Alas, my poultry shears have disappeared. They were my mother’s, and as mothers will do, she created such fear that I might cut off a finger that I put them in a drawer or box somewhere to protect my digits from certain peril and thus lost track of them.

Not to fear (I thought), I had brand new kitchen shears and Papa D (complete with latex-free gloves) to take on the task. This would be quick and easy…not so much. Turkey bones are tough and the process feels a little like surgery gone terribly wrong. After a 30 minute wrestling match the backbone was out and off to the stock pot. Papa D cracked the breastbone with his gloved hands while standing on  a step stool for leverage (I’m  glad the online directions suggested that, and that I didn’t scoff at the suggestion). At last, the bird was laid out to meet its ultimate date with destiny.IMG_1080To make sure he would retain his innate moistness, I coated him with herb laced butter and olive oil, making sure that he was well lubed under the skin as well. Finally he was ready for the oven.IMG_1083An hour later he was beautifully golden and at the correct internal temperature. After a bit of a rest the bird was carved with the greatest of ease and became the star attraction of a wonderful meal. Will I do this again? Absolutely. Will I invest in poultry shears? Damn skippy.IMG_1100As with every turkey ever served there was an abundance of leftovers. There were sandwiches and salads and care packages to the children, and I still had enough left to create a casserole. I decided to make my version of Chicken Divan. This casserole from the 50’s features broccoli, and chicken in a creamy cheese laced sauce. I elaborated on the idea by switching the protein to turkey and adding mushrooms, garlic, and shallots to the sauce.IMG_1114Milk, turkey stock, and a touch of sherry were the liquid base of the sauce. Herbs de Provence and Dijon mustard bumped up the flavor and created a sauce that beautifully coated the broccoli and turkey.IMG_1121

A cheese laced panko crumb topping ensured that it would emerge from the oven golden and delicious. And it did.IMG_1126I made a casserole that served three generously. An odd number, I know, but it makes a lovely dinner for two and some lucky person gets a fabulous lunch the next day. If you have more mouths to feed, you can easily double this recipe.IMG_1129

Turkey Divan
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This is a rich and hearty casserole that works just as well with chicken.
Servings
3
Servings
3
Turkey Divan
Print Recipe
This is a rich and hearty casserole that works just as well with chicken.
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Blanch and shock the broccoli: Cook the florets in boiling salted water for about 1 minute. Remove to a bowl of ice water to stop the cooking. Drain well, pat dry, and place in a single layer in a baking dish that has been lightly coated with cooking spray.
  2. Layer the turkey on top of the broccoli.
  3. In a medium saucepan, melt the butter and olive oil together. Add the mushrooms. shallot, and garlic and cook stirring frequently until everything is soft and fragrant. This should take 5 - 7 minutes.
  4. Add the sherry to the pan and sprinkle the flour in as well. Whisk constantly to keep things smooth and allow to cook for 2 minutes. You will have a thick ball of stuff.
  5. Add the stock and milk a little at a time as you continue to whisk. The goal is to get all the liquid incorporated without creating lumps. Bring to a boil.
  6. Reduce the heat slightly and continue to cook and stir until the mixture thickens, about 4 - 5 minutes. Stir in the mustard and herbs. Remove the pan from the heat.
  7. Add about half of the grated Swiss cheese and stir until it melts Taste and add salt and pepper as needed. Pour the sauce over the broccoli and turkey.
  8. Combine the remaining Swiss Cheese with the Parmesan and panko crumbs. You can add a drizzle of olive oil if it seems too dry.
  9. Sprinkle the crumb mixture evenly over the casserole. Spray lightly with cooking spray and bake at 350 degrees for 30 -35 minutes. The crust should be golden and everything else should be bubbly.
  10. Allow to rest for 5 minutes or so before serving.
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The original Chicken Divan would make an equally delicious dish, and unless you have a whole turkey lying around just waiting to be given the ” spatchcock treatment”, it might be a more practical choice. (I bet it’s a whole lot easier, too.)

Inspired Supper: Grilled Chicken Cordon Bleu-Italian Style

I absolutely love coming up with recipes. It’s so much fun to ponder, “What should I make for supper?” and then let my mind wander until the perfect blend of ingredients comes to mind. I must confess, however, sometimes my ideas are not always completely my own.

I like nothing better than to read a cookbook as if it was the hottest best seller. There are so many things to learn from the pages of any given culinary tome. Another source of inspiration comes from the myriad cooking magazines that are available. I make it a point to pick up two or three every month, choosing something different each time. The inspiration for this recipe comes from one of those magazines.

Food Network Magazine featured a Grilled Chicken Cordon Bleu recipe in its September issue. It was a classic recipe turned inside out and prepared on the grill. It was interesting enough to catch my eye. Once my eye was caught, my brain started thinking about how I could make it my own. It was easy to prepare and the ham and cheese wrapper was definitely open to interpretation. The question became, “Where should I go with this recipe?” The answer was quickly obvious. Why to Italy, of course. I kept the chicken breast and the grill leaving the other ingredients behind. Except, that is, the zucchini which is always a pleasant partner in any Italian caper. Prosciutto and provolone cheese became the wrapper. A few sage leaves came along to provide an earthy surprise.2015-09-20 18.58.24

I decided that boneless, skinless chicken breasts can always use a little help in the flavor department, so I marinated them in olive, oil, lemon juice, and some Italian herbs. A bit of onion and some garlic also joined the mix. Then the grill did its magic and when the chicken was almost done, I added the sage, cheese, and prosciutto, 2015-09-20 19.35.29The beautiful bundles returned to the grill for a few minutes to turn a lovely pale gold. I decided to top it with some of my pesto to round the final turn for a classically Italian dish.2015-09-20 19.46.00Then there was the matter of the zucchini. My grill isn’t very large and can only provide a friendly and hot haven for one thing at a time, so the zucchini roasted in the oven. It was paired with red and sweet onions a glug of  olive oil and some Italian herb blend.2015-09-20 18.51.15Towards the end of the cooking I added a sprinkle of finely grated Romano cheese and let it brown up under the broiler. A little roughly chopped parsley and it was ready.2015-09-20 19.38.26This was a very satisfying supper, not too heavy and bursting with flavor. Other than marinating the chicken, everything was ready in about  half an hour. Perfect for a weeknight, but great for a weekend meal after a busy day.2015-09-20 19.48.05

Grilled Chicken Cordon Bleu: Italian Style
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Servings
2
Servings
2
Grilled Chicken Cordon Bleu: Italian Style
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Place the chicken in a zip top bag. Mix together the lemon juice, grated garlic, chopped onion, one teaspoon of the herb seasoning, and one tablespoon of the olive oil. Pour into the bag with the chicken squeeze and turn the bag to coat the chicken evenly. Refrigerate for at least 2 hours
  2. Remove the chicken from the bag and place on a hot grill. Grill until lightly browned. Turn and grill until the second side matches the first.
  3. Remove the chicken from the grill and lay three sage leaves on each breast. Top with a slice of the cheese and wrap with the prosciutto. Return the chicken to the grill cheese side up and cook for a few minutes to melt the cheese and crisp up the prosciutto.
  4. While the chicken is grilling, combine the zucchini, onions and the remaining olive oil and herb blend in a baking dish. Bake in a 375 degree oven for 20 - 25 minutes.
  5. Top the zucchini with the Romano cheese and broil until the cheese is golden. Sprinkle with the chopped parsley.
  6. Top each chicken breast with 1 tablespoon of the pesto. Plate it up and serve.
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I’m happy that this recipe inspired me and happier that the inspiration turned into something delicious. The moral of this story is that any recipe worth “borrowing” is worth making your own.