Chicken Broth |

Chicken Fricassee With Tarragon

Posted on January 18, 2013 by Kaitlin

Cold weather always makes me crave comfort food. I tend to really want pasta (and would be perfectly happy eating it every day that drops below 40 degrees) but am always open to healthier comfort food options. BetterEats.com had a lighter recipe for Chicken Fricassee, which is a French stew with chicken, vegetables, white wine, and cream that when paired with some day old bread makes a fantastic comfort food option. Ingredients: 2 1/2 pounds chicken pieces (breast halves, thighs, and drumsticks) – bone-in, skin removed (I used 1 chicken breast, 1 thigh, 1 leg, and 1 drumstick) 1/4 teaspoon salt pepper, black – to taste 2 tablespoons flour, all-purpose 1 tablespoon oil, olive, extra virgin 1 cup shallots (about 4 large ones) 1 cup wine, dry white 1 1/2 cups broth, chicken, less sodium 1 medium carrot – peeled and thinly sliced (about 1/3 cup) 1 pound mushrooms, I used 1/2 lb baby bellas, 1/2 lb button – wiped clean and halved or quartered 4 sprig(s) tarragon, fresh 4 teaspoons tarragon, fresh – chopped 1 tablespoon cornstarch 1 tablespoon water 1/4 cup sour cream, reduced-fat 2 teaspoons mustard, Dijon

Sweet Orange Salmon with Browned Butter-Orange Couscous

Posted on January 5, 2013 by Kaitlin

After all the pasta, meat, and desserts I’ve had over the past, oh, month, I think it’s about time to switch back to some seafood recipes. This is actually two different recipes from Cooking Light but I thought they’d be fantastic together. The Sweet Orange Salmon recipe is so easy and quick to make and the Browned-Butter Orange Couscous can be whipped up in no time as well! Ingredients Salmon: 2 tablespoons brown sugar 1 teaspoon chili powder 1/2 teaspoon grated orange rind 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon ground coriander 1/8 teaspoon black pepper 4 (6-ounce) salmon fillets Cooking spray Orange wedges Couscous: 2 tablespoons butter 1/4 cup slivered almonds 1 cup uncooked couscous 1 (14-ounce) can fat-free, less-sodium chicken broth 1/2 cup coarsely chopped orange sections 1/4 cup pomegranate seeds 3 tablespoons chopped fresh parsley 1/4 teaspoon salt Orange wedges

Duck Breasts with Cider-Farro Risotto

Posted on November 28, 2012 by Kaitlin

So, I found myself in the odd position of craving farro. Yes, farro. So after some searching, I came across a Cooking Light recipe that sounded fantastic. The recipe not only has farro, but it also uses apple cider (how autumnal!) AND it’s a risotto! I’ve never thought of using farro in a risotto but, better late than never. Ingredients: Risotto: 1 cup farro 1.5 cups fat free, less sodium chicken broth 1.5 cups apple cider 1 tablespoon butter 1 cup chopped fennel bulb (1 small fennel bulb should cover you) 3/4 cup dry white wine 1/2 cup water (if needed) grated lemon rind from one lemon 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cinnamon Duck: 4 6-ounce boneless duck breast halves, skinned 1/2 teaspoon salt 1/2 teaspoon chopped fresh thyme 1/4 teaspoon freshly ground black pepper 2 garlic cloves, minced 2 tablespoons olive oil, divided

Herb Infused Turkey Breast

Posted on November 19, 2012 by Kaitlin

I’ve got turkey on the brain with Thanksgiving fast approaching and I wanted to do a post that used turkey. But if you’re like me, you don’t have 15 people around to help me eat an entire roasted turkey. So when I found this recipe for Herb Infused Turkey Breast that is cooked using the Ninja Cooking System, I thought it was a fantastic alternative for a smaller Thanksgiving. If you don’t have a Ninja Cooking System, you can still make this recipe; you’ll just need a saute pan that is also oven safe. Ingredients: 1 5-6 pound turkey breast 3 carrots, peeled and cut into ½ inch disks 1 onion, peeled and chopped 2 ribs celery, cut into ½ inch slices Kosher salt and pepper 4 cups chicken broth 5 sprigs fresh thyme 3 sprigs fresh rosemary 1 lemon, juiced

Champagne-Browned Butter Chicken

Posted on October 11, 2012 by Kaitlin

My CSA share this week came with the most beautiful carrots. I am not the biggest fan of carrots but I don’t mind them mixed into a dish. These were too pretty to not use! Cooking Light had a recipe in its latest issue that sounded really intriguing: Champagne-Browned Butter Chicken. The dish is pretty simple to make, although it takes a good hour and a half so this is not a weeknight meal. But the presentation is definitely snazzy enough for company! Ingredients (serves 2 heartily, or up to 4): 2 slices center-cut bacon 1/2 cup all-purpose flour 2 bone-in chicken thighs 2 bone-in chicken drumsticks 1 1/4 teaspoons kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 2 tablespoons canola oil, divided 1/3 pound potatoes, cut into equal pieces 1/2 poundbaby bella mushrooms, halved 1/4 cup brandy 2 shallots, halved 3/4 cup no-salt-added chicken broth 1 tablespoon black peppercorns 3 thyme sprigs 1 bay leaf 1/2 bunch fresh flat-leaf parsley 6 baby carrots with tops 1 cup Champagne 3 tablespoons butter 1 teaspoon all-purpose flour 2 tablespoons chopped fresh flat-leaf parsley 2 teaspoons chopped fresh thyme Preheat your oven to 300 degrees. Cook the bacon in a … Continue reading →

Scarborough Fair Cornish Game Hens with Risotto

Posted on September 27, 2012 by Kaitlin

Do you remember the first recipe you learned how to make? One that was probably so simple, but made you so proud when you had completed the dish? Mine (besides grilled cheese) was a chicken recipe my mom referred to as “Chicken a la Simon and Garfunkel” based on the lyrics in their song Scarborough Fair: Are you goin’ to Scarborough Fair? Parsley, sage, rosemary, and thyme. Remember me to one who lives there, she once was a true love of mine. I knew the song so I was able to help make dinner by seasoning the chicken and keeping my mom company while humming the tune to the song (which I have to assume was more of a distraction than a help.. I’m a truly awful singer and I’m sure that translates into a truly awful hummer as well). College Inn recently contacted me about a contest they are having and asked if I’d like to try my hand at reinventing a family recipe. The contest, run through Facebook, simply asks you to submit a family favorite that uses College Inn Broth. The Facebook contest runs until October 28th with a grand prize of… wait for it… $5,000 and … Continue reading →

Beet Risotto

Posted on July 18, 2012 by Kaitlin

I love the taste of beets, but preparing them is so time consuming that I tend to avoid buying them. Most recipes involving beets require you to roast the beets and then peel them. I came across a recipe for beet risotto in Food and Wine that just cooked the beets on the stove top in significantly less time. This risotto recipe is supposed to turn a beautiful red color from the beets. I didn’t get the same bright red color but I still love how it looks! Ingredients: 3 cups chicken stock or 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 large shallot, finely chopped 2 large beets peeled and finely chopped, plus thinly sliced beets for garnish 1 cup arborio rice 2 ounces young pecorino cheese, freshly grated 1 teaspoon poppy seeds, plus more for garnish Prepare the beets. Peel and finely chop. In a small saucepan, bring the chicken stock to a simmer. Cover and keep warm. In another pot, melt the butter and olive oil. Add the chopped shallot and cook over medium heat for 5 minutes. Add the beets and cook, stirring, for 12 minutes. (I cooked mine for 12 minutes as … Continue reading →

Chicken Marsala Ravioli with Spinach and Mushrooms and Giveaway!

Posted on July 9, 2012 by Kaitlin

I am a pasta addict. I love it. I will never ever be carb free because I don’t want to know what life is like without pasta. I am a huge fan of fresh pasta because 1. I personally think it tastes better and 2. takes about half the time to cook. When Buitoni contacted me about a new ravioli they were introducing (it should be available in early July), I was already sold. But then they told me what kind of ravioli it is: Chicken Marsala Ravioli. Chicken Marsala is one of my ultimate favorite recipes so I was beyond excited to work with this ravioli! The Ravioli, “generously filled with all natural white meat chicken, roasted portobello mushrooms and caramelized onions with impastata ricotto, aged parmesan, and asiago cheeses accented with marsala wine”, is one of Buitoni’s new Riserva line of pastas. Other pastas include: Butternut Squash Agnolotti (which I will have a post on soon!), Chicken and Four Cheese Ravioli, Spicy Beef and Sausage Ravioli, Quattro Formaggi Agnolotti, and Wild Mushroom Agnolotti. How fantastic do they all sound?? The Butternut Squash Agnolotti and the Chicken Marsala Ravioli are only available in the Northeast, but the rest are … Continue reading →

Vichyssoise – Cold Leek & Potato Soup (JC100)

Posted on June 7, 2012 by Kaitlin

I figured it was about time I posted another Julia Child recipe. I have to admit, the past two weeks recipes intimidated me quite a bit, so I didn’t even make them. Although I have to say, Coq au Vin is not even close to being a weeknight friendly meal. Vichyssoise, or cold leek and potato soup, is more my speed. I’m pretty “skilled” at throwing things into a pot and letting time do the work. This isn’t a meal you can make and eat within one night, unless you have the luxury of beginning your meal much earlier in the day. I cooked this one night, chilled it overnight, and served it for dinner the next night. The original recipe is quite simple. I added crumbled bacon on top because,well, what isn’t better with bacon? Ingredients: (I didn’t want a ton of soup sitting around so I scaled the recipe down. This makes about 2 hearty bowls) 4 cups of chicken stock (or vegetable stock for vegetarian) 2 cups of sliced leeks, white part only 2 cups of peeled and chopped potatoes (I used normal Idaho potatoes) 3/4 cup heavy cream Salt and pepper, to taste 1 piece of … Continue reading →

Grilled Salmon and Brown Butter Couscous

Posted on April 30, 2012 by Kaitlin

Salmon and couscous were just made for each other, don’t you think? They are also the perfect choices for a weeknight meal, you’re sure to get food on the table in no time. Cooking Light’s latest issue has a recipe for Grilled Salmon and Brown Butter Couscous that sounded just wonderful. The magazine suggested making this with grilled summer squash. But I stink. And forgot to pick up the squash. Sigh. If you try the squash out with this recipe, let me know how it goes! Ingredients: 2 tablespoons butter 2 tablespoons pine nuts 1 cup uncooked couscous 2 tablespoons dry white wine 1 (14.5-ounce) can fat-free, lower-sodium chicken broth 1 tablespoon grated lemon rind 1 tablespoon lemon juice Salt and pepper, to taste 1/2 teaspoon pepper 1/2 teaspoon ground fennel seeds 1/2 teaspoon ground coriander 1/4 teaspoon sugar 1/4 teaspoon kosher salt $ 4 (6-ounce) skinless salmon fillets Cooking spray To make, first preheat your grill to medium-high heat. I live in the city, so I use a grill pan and it works just fine. Add the butter to a small pot over medium heat. Cook for 3 minutes or until browned. Add the pine nuts. Cook for 1 … Continue reading →