Tag: smoked paprika

Pulled Chicken, Cookbook Memories and Bacon Cornbread

In case anyone is keeping score Winter seems to be winning by a snow mound, a really big snow mound…at the end of my driveway. With so much time spent indoors, I find myself strolling down memory lane. Memories can make us more enlightened to what we’re doing in the present. I also have lots of time to surf the internet.

I found the Pulled Chicken recipe that I used for inspiration online. I get a lot of ideas from what I see there. I don’t think that I’m alone in relying on the internet. It’s easy, quick and full of possibilities. I bet you’ve gone there too, in search of the perfect recipe (maybe even on my website).

Every time I head down to the computer, I walk past a shelf filled with cookbooks. Occasionally I stop and think, I know there’s a recipe for what I’m looking for somewhere up there, but I’ve become such a creature of the quick fix, Google  search, that I head downstairs and scroll through far more recipes than is necessary.

I’ve come to realize that by seeking this “quick fix” I’m leaving an incredible resource literally sitting on the shelf. I’ve always loved looking through cook books. I have been known to read them cover to cover like a novel. What happened? The ease and incredible volume of what is available at the touch of a keystroke has made me lazy. If looking through family recipe boxes has given me a new voice, then perhaps reading a cookbook now and again could give it more resonance.Scan_Pic0026

Laziness sent me back to my cookbook library. I thought that corn bread would go well with the Pulled Chicken. I just needed a basic Corn Bread recipe and I honestly didn’t want to go downstairs again and scroll through hundreds of options. There on the shelf by the stairs were my  Doubleday Cook Books.DIGITAL CAMERA I found the recipe in about a minute and was pulling the ingredients out of the pantry in less than that. The recipe was very basic, (Flour, cornmeal, leavening, liquid, and fat). Left to my own resources,  I decided to make Cornbread with Bacon using Buttermilk for liquid  and Bacon Drippings for fat.Scan_Pic0029

Before the internet became my darling, I referred to the Doubleday Cookbook for many cooking questions. It’s been my reference of choice since my sister-in-law gave it to me in 1980. She swore by it, and knew I would love it, too. She was right. The fact that the binding is cracked and a few pages are falling out attests to how often I’ve turned to it.

It’s easy to use, filled with “how to” illustrations from boning a fish to rolling croissants . The recipes cover everything from brown stock and white sauce to how to prepare Squirrel. The two volumes weigh in at almost 1500 pages. Authored by Jean Anderson in 1975, it won numerous awards. She revised it in 1985 to incorporate the changing American palate and interest in nutrition. Sadly, both versions are out of print now, though there are copies available on Amazon and EBay.

Now, about that Pulled Chicken…the idea intrigued me. A lighter, healthier answer to Pulled Pork and another use for the boneless skinless chicken thighs that needed to come out of the freezer. When I make Pulled Pork, I use my Slow Cooker. The inspiration recipe used a Slow Cooker, so I decided to use one, too. DIGITAL CAMERA

It started as boneless skinless chicken thighs and a tomato based barbecue sauce, Onions and garlic had to be part of the entourage because Mama D puts onions and garlic in most everything.DIGITAL CAMERA

The Sauce included a varied cast of characters. Smoked Paprika led the parade and helped create the vivid red sauce. My husband has, for lack of a better word, a delicate palate, so my spice choices were on the mild side. I barely did more than say cayenne over the bowl. I think pumping up the heat and spice in this would be excellent, so if you think heat is neat, be my guest. I used a mustardy “Carolina” type barbecue sauce from Trader Joe’s, but you could use any BBQ sauce home or store made. Three Kings Spice Blend comes from Caboose Spice & Company . It’s sweet, spicy, smokey, and not too salty. 

DIGITAL CAMERAAs Slow Cooker recipes go, this one was ready in a relativelyDIGITAL CAMERA short time. It was ready in less than 5 hours. A couple of forks and a few minutes later it was a mound of tender, juicy, and fragrant shreds of chicken.

The chicken went back into the pot to let the sauce get acquainted with every surface. I had my Bacon Cornbread ready and because it tasted so delicious, I smothered a generous hunk of the bread with Pulled chicken, and to get back to this being a healthier alternative, I topped it with some Mustard Coleslaw.DIGITAL CAMERA

 

My ideas didn’t end there. I’ve included an extra mini recipe for Poutine. This is Canada’s gift to our cholesterol level. Usually french fries, brown gravy, and cheese curds my version includes Pulled Chicken and lots of toppings.

Mama D's Pulled Chicken
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Servings
6
Servings
6
Mama D's Pulled Chicken
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Trim chicken thighs of as much visible fat as possible. Layer in a 5 - 6 quart Slow Cooker coated lightly with non-stick cooking spray, placing the onions and garlic in between the layers.
  2. Mix the remaining ingredients together in a small bowl until well combined. Pour over the chicken, onion, and garlic. Move things around so that the chicken is evenly covered with the sauce.
  3. Cook on the low heat setting for 4 - 5 hours. The chicken should be very tender and just starting to fall apart. Remove the chicken to a heat resistant cutting board. Allow to cool for 10 minutes.
  4. Using two forks, shred the chicken into uniform pieces. Return the chicken and any accumulated juice to the slow cooker. Raise heat to high and tilt the cover slightly. Cook an additional 20 - 30 minutes,until the sauce has thicken slightly and everything is hot.
  5. Serve the Pulled Chicken in sandwiches, tacos, or quesadillas. It's also great sitting atop rice, pasta or corn bread. You can even eat it all by itself.
  6. Mama D's Poutine: Top oven baked french fries with Pulled Chicken. Garnish with any or all of the following: Shredded cheddar cheese, blue cheese crumbles, bacon bits, sliced green onions, ranch dressing.
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The pulled chicken is a keeper. I’m grateful that the I found the inspiration recipe online and that I can share my inspiration with you. I’m even happier that I have become re-acquainted with my cook book shelf. Winter is not going anywhere any time soon. I think I may curl up with a glass of wine and a good (cook) book.

Love, Mama D

More Garbanzo Beans (Chickpeas), More Love

There’s been a natural progression in my posts lately. The Vegetable Stock led to Minestrone and now the Minestrone has resulted in the need to revisit Garbanzo Beans. I made a large batch of beans and I was bound and determined to use them all. Mama D owed it to herself to be frugal and creative. So the fiber rich adventure continues.DIGITAL CAMERA

The article from Fine Cooking Magazine featured a number of recipes. The pasta recipe inspired me to come up with my own pasta and chickpeas dish.

I love bacon. I love it on its own and in the company of other ingredients. Lately my favorite is thick cut pepper bacon. I’ve been using it in many savory recipes. There are all kinds of dishes that benefit from this peppery pork product and pasta is a great canvas.Pepper bacon

 

The magazine article used the liquid that the garbanzos were cooked in and I had saved my cooking water, so I used it too. A word about the cooking water. It was gelatinous and a lovely amber color. Quite different from the slightly slimy water in the canned variety. So this liquid would be the base of my pasta sauce. Onions and garlic had to join in the fun along with some red pepper flakes and spinach. Penne pasta seemed like the perfect partner with its ridges to hold what was sure to be a tasty sauce and a size that was geometrically complimentary  to the chickpeas. So, here’s Mama D’s newest pasta creation.

Penne with Chickpeas, Spinach, and Bacon
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This dish has lots of flavor for not much money.
Servings
2
Servings
2
Penne with Chickpeas, Spinach, and Bacon
Print Recipe
This dish has lots of flavor for not much money.
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large fry pan, Add the bacon and cook until it is lightly browned. Remove all but 1 tablespoon of the drippings, then add the onion, red pepper flakes, and garlic. Cook over medium heat until onions begin to soften and the garlic is fragrant. Add the chickpeas and continue to cook, stirring occasionally until they begin to pick up some color,about 5 minutes Add the spinach and cook until it wilts 3 minutes or so.
  2. Add the chickpea cooking water and raise the heat to medium high. Simmer for 5 -7 minutes. The sauce should thicken and reduce slightly. Bring the heat back down to medium and add half of the Romano cheese and stir until it melts.
  3. Add the cooked pasta to the pan and toss to coat it with the sauce. If it seems a little dry, add some of the reserved pasta water. Check the seasonings and add salt and pepper to taste. Top each serving with the grated cheese and a drizzle of olive oil.
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I had more chickpeas left and wanting to waste not, there was one more recipe to try, Hummus. Hummus is so versatile. We all know it as a party appetizer, but it is also great as a sandwich spread instead of mayonaise or as my friend Dave suggested, on your morning bagel. The basic recipe uses chickpeas, tahini which is sesame paste, and olive oil. There is usually lemon and garlic in the mix as well. Herbs, spices and any other additions that tickle the cooks fancy are welcome to the party.  For this go around, I opted for Cumin, Smoked Paprika, and Chipotle Tabasco Sauce.DIGITAL CAMERA

Smoky Hummus Dip
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Smoky Hummus Dip
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Ingredients
Servings:
Instructions
  1. Place the chickpeas, garlic, lemon juice, water, tahini, and olive oil in the bowl of the processor. Pulse until everything is combined, then process steadily until the hummus is as smooth as you like.
  2. Add the measured amounts of cumin, smoked paprika, and chipotle sauce. Process long enough for the spices to be incorporated. Taste and add salt and pepper to your taste. Process again. Taste and add more of the seasonings to you preference.
  3. Chill for at least several hours. Serve with home baked salted tortilla or pita chips. It is also good with fresh vegetables.
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The garbanzo beans, having provided several delicious meals, are gone. They will not be forgotten. They will grace the stove in Mama D’s Kitchen, again soon. They really are a pot of golden love.