Oven Roasted Chicken Shawarma

After spending three glorious days in Vegas with my parents, I feel invigorated, refreshed, and re-energized. The large amount of time Mom and I spent clothes shopping miiiiiiight have had something to do with it…. Seriously though, it was simply wonderful to have all that uninterrupted time with them to chat, brainstorm, plot, plan, and of course, eat.

And eat. And then eat some more….

Now I’m back in the wondrous humidity of Austin (that’s not sarcasm, I felt like a shriveled raisin in the extreme dryness of Vegas.. ), and now it’s time to sort through the mail, catch up on laundry, and plan dinner.

There’s that eating thing again….

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Oven Roasted Chicken Shawarma – adapted from Sam Sifton

This was well worth the very minute amount of time and effort it took to put together. I was really ahead of the plan by prepping the marinade the night before, and the next morning, I mixed the chicken with the marinade and let it chill in the refrigerator until I was ready to cook it later that afternoon.

  • 2 lemons, juiced
  • ½ cup plus 1 tablespoon olive oil
  • 6 cloves garlic, peeled, smashed and minced
  • 2 tsp freshly ground black pepper
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • ½ teaspoon turmeric
  •  Red-pepper flakes, to taste
  • 2 pounds boneless, skinless chicken thighs
  • 1 large red onion, peeled and quartered
  • 2 tablespoons chopped fresh parsley
  1. Prepare the marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, pepper, cumin, paprika, turmeric, and red-pepper flakes in a  bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover, and store in refrigerator for at least 1 hour and up to 12 hours.
  2. When ready to cook, preheat oven to 425. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
  3. Put the chicken in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven. To make the chicken even more crisp, put the pan under the broiler for about 2 minutes. Scatter the parsley over the top and serve with tzatziki and pita bread. Tabbouleh salad would be a good accompaniment too.

Spicy Roast Chicken

Here’s another addition to my collection of outstanding dinnertime photography:

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Seriously, on a more pressing note, I’m putting together a plan to host a little soiree to celebrate Sabrina’s high school graduation. Which, by my calculations, shouldn’t be happening for at least another 5 years.

But ……. it’s actually occurring in less than two months. gulp.

She informed me yesterday that we (we?) need to go shopping so she can search for an absolutely apropos, age appropriate, and stunningly sophisticated dress. The parameters for said dress are really quite simple: no frilly stuff, no annoying bows, no suffocating belts, nor any dangly ornamentation…. no obscure colors or patterns, the length must be not too short nor too long, fabric must be smooth and not itchy in the least, and it must not require three people to assist her in/out of it.

This should be a snap……..

Spicy Roast Chicken – adapted from Food and Wine

  • 1/4 cup Dijon mustard
  • 1 tbs. water
  • 1/2 tablespoon ancho chile powder
  • 5 garlic cloves, minced
  • 3 tablespoons finely chopped sage
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • One 4-pound chicken, cut into pieces
  • 1/2 to 1 jalapeño pepper, finely diced
  • 2 tbs. chopped parsley
  • 1 tbs. fresh lemon juice
  • 2 tbs. unsalted butter

Bread Crumb Topping:

  • 2 garlic cloves, minced
  • 2 tbs. extra-virgin olive oil
  • 1 cup fresh bread crumbs
  • Finely grated zest of 1 lemon
  • 1 tbs. chopped parsley
  • 1/4 tsp cayenne

Preheat the oven to 350°. In a bowl, whisk together the Dijon mustard, water, chile powder, half of the gar­lic, 1 tablespoon of the sage, 1/2 teaspoon of the oil and 1/2 teaspoon of pepper. Place the chicken breast side up in an ovenproof baking dish; coat with the mixture.

Bake the chicken for 1 hour and 20 minutes, or until cooked through.  Let rest for 10 minutes.

In a skillet, cook the jalapeños, parsley, lemon juice, the remaining garlic and the remaining sage in the butter and remaining oil over moderate heat until fragrant.

In a skillet, combine the bread crumbs, garlic, zest, parsley and cayenne and stir until the crumbs are crisp.

Top the chicken with the jalapeño butter, sprinkle with the crumbs and serve.

 

Chicken Chile Verde

Last week, I was standing in our local market, looking in the produce department for inspiration as to what to make for dinner. I ran through the usual list of suspects – cauliflower (just made a fabulous souffle that I haven’t posted yet), collard greens (made those recently too), eggplant (hmmm, haven’t made eggplant parmigiana lately), and then, I spotted the tomatillos. I thought to myself, someday I’ll make something with those, since I’ve never prepared them before. I’ve encountered more than a few recipes for them (especially here in Texas), but have never taken the leap and actually bought them.

Until now. As luck (or fate, whichever you prefer) would have it, the current issue of Food and Wine showed up in my mailbox that very same day, and the recipe for Chicken Chile Verde practically jumped off the page at me. It was sign from the tomatillo gods, I was sure of it. I went back to the market that afternoon, grabbed a pound of the paper-covered green orbs, and set about making this chile. I did come home first, I didn’t actually start cooking right then and there, but I think that’s kind of a given, isn’t it? Although I’m sure my popularity would have increased dramatically if I had cooked in the middle of the market….

Anyway, this recipe gets extra props for being exceptionally simple to prepare and extremely good. In fact, the leftovers were turned into Chile Verde enchiladas, which the posse will enjoy this evening – while J and I dine with the Queen Mother (and Dad!) for her birthday. Something about crab legs for her (that’s crab with a “c”, not a “k”…) and copious amounts of pasta, chicken parmigiana and wine.

Disclaimer: The first part of the last sentence is true, the second part of the sentence may be what I’m hoping for ….

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Chicken Chile Verde – adapted from Food and Wine

  • 2 poblano chiles
  • 1 pound tomatillos—husked, rinsed and quartered
  • 3 cups water
  • 1 large jalapeño, chopped
  • 2 garlic cloves
  • 1 white onion, minced
  • 1 cup cilantro leaves
  • Pepper
  • 2 tbs. vegetable oil
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
  • Steamed rice, chopped avocado and sour cream, for serving

Roast the poblanos and jalapeño directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool. Peel, stem and seed the poblanos and jalapeño, then cut into 1/2-inch dice.

Meanwhile, in a medium saucepan, heat the oil over medium high heat. Add the onion, and sauce until golden and tender, about 5 minutes. Add the tomatillos, water,  poblanos, jalapeño, garlic and bring to a boil. Simmer over moderately high heat until softened, 5 to 7 minutes.

In a blender, combine the boiled vegetables with the cilantro and reserved cooking liquid and puree until smooth. Season with salt and pepper.

In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and cook over moderately high heat for 5 minutes, stirring occasionally. Add the remaining onion and the poblanos and cook, stirring occasionally, until the onion is just starting to brown, 5 to 7 minutes. Stir in the sauce and bring to a boil, then simmer over moderate heat until slightly thickened, about 5 minutes. Serve the chile verde with steamed rice, avocado and sour cream.

Chicken and Tater Tot Casserole

I think, if my not-always-reliable memory serves me correctly, that this recipe was featured in the “Chopped Dinner Challenge” on the Food Network recently.

Yes, a quick check on their site confirms that my facts (and memory) are indeed correct.

alert the media. 

Anyhoo, tater tots, for the uninitiated, are ground up, formed, seasoned potatoes that are held in very high regard in this house. Very high regard. Very high. Very.

Capiche?

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This was a winner all around and will definitely be made again.

Chicken and Tater Tot Casserole – adapted from Food Network

  • 4 tbs. unsalted butter
    2 carrots, cut into 1/2-inch thick rounds
    1 onion, chopped
  • 1 cup frozen peas
  • Fresh ground black pepper
    1/4 cup all-purpose flour
    2 cups milk
    1 cup white wine
  • 4 cups shredded cooked chicken
  • 3 cups frozen tater tots, thawed
    1 teaspoon fresh thyme leaves
  • 1 cup shredded sharp white cheddar cheese

Preheat the oven to 450 degrees F.

Melt the butter in a large heavy pot over medium-high heat until hot. Add the carrots and onions and season with pepper. Cook, stirring occasionally, until the vegetables are tender, about 6-7 minutes. Add the peas, and cook for another minute or so. Stir in the flour, and then whisk in the milk and wine and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a greased 2-quart baking dish. Sprinkle the cheese over the top of the chicken mixture.

Pulse the tots in a food processor with the thyme until medium ground. Scatter over the top of the casserole and bake until the filling is bubbling and the topping is golden and crisp, 30 to 35 minutes. Let stand 10 minutes before serving.

Gorditas

I’ve said this before, but today, it bears repeating:

“The best laid plans of Mice and Men……”

Translated?

We (meaning J, Sabrina and myself) were supposed to embark on a 6 1/2 hour drive to Lubbock to take a tour of Texas Tech College tomorrow morning.

Supposed being the operative word. In typical mother fashion, I had it all planned out: Alexander was to be shipped off to a friend’s house, the pups’ care was arranged, hotel rooms were booked, our route was mapped out, and the tour was scheduled.

phew...

Then, at 7:30 last night, J came home with the news that he wouldn’t be able to make the trip with us because of work. No problem.

Right about now you’re probably thinking, ok, just because J can’t go, why don’t you and Sabrina hit the road “Thelma and Louise” style?

Without the gunfire, of course.

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Do you know what my father will do to me if I tell him I made that drive?

** shudder **

Gorditas – adapted from Food and Wine

These were fun, different, and tasty. They come together really quickly, and are a nice change from tortillas or taco shells.

  • 2 cups masa harina
  • 1 1/4 cups water
  • 1/4 cup vegetable oil, plus more for frying
  • Shredded chicken, salsa, sour cream and cotija cheese, for serving

In a large bowl, mix the masa harina with the water and the 1/4 cup of oil. Transfer the dough to a sheet of plastic wrap and roll into a 10-inch log; cut into 10 pieces. Using a 3-inch round biscuit cutter, mold the pieces into flat disks a scant 1/2 inch thick.

Heat a large griddle. Add the gorditas and cook over high heat, turning once, until lightly browned in spots, about 2 minutes per side. Using the back of a spoon, lightly press an indentation in the center of each gordita.

In a large skillet, heat 1/4 inch of oil until shimmering. Add the gorditas and fry over high heat until golden and crispy, about 2 minutes per side; drain on paper towels. Top the indentations with chicken, salsa, sour cream and cheese and serve hot.

 

Slow Cooker Tikka Masala

My slow cookers are, by far, the hardest working appliances in my kitchen.

Well, aside from the wine opener, that is …..

Seriously though, my love for these amazing gadgets is well documented and very well known. Sabrina has stopped me on several occasions from purchasing yet another crock pot/slow cooker, because each time we are in a store I always come across a “new and improved” version of a model I already own. These versions usually have a totally cool upgrade, like an LED timer or something nifty like that.

And I get caught up in the moment, because I am so technologically hip, you know….

stop laughing Dad.

Anyway, with school starting this week, and J’s erratic work schedule, I will be relying on these babies more than ever.

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Suffice to say, this version of Tikka Masala will become my go-to recipe from now on. The only change I will make next time will be to add more chicken, as the sauce/meat ratio was a bit off for my liking.

Slow Cooker Tikka Masala – adapted from dinners, dishes and desserts

  • 3 lbs. boneless chicken thighs
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tbs. fresh ginger, grated
  • 1 (29 oz) can tomato puree
  • 1½ cups plain Greek yogurt
  • 2 tbs. olive oil
  • 2 tbs. Garam Masala
  • 1 tbs. cumin
  • ½ tbs. paprika
  • ¾ tsp cinnamon
  • ¾ tsp black pepper
  • 1 tsp cayenne pepper
  • 2 bay leaves
  • Chopped cilantro

In the medium bowl mix together onion, garlic, ginger, tomato puree, yogurt, olive oil, Garam Masala, cumin, paprika, cinnamon, pepper, and cayenne. Once well combined and smooth, add chicken and toss to coat.

Pour into the slow cooker, and add bay leaves. Cover and cook for 6 hours on low, or 3 hours on high.

Garnish with cilantro, and serve with flatbread or rice.

Chicken Chilaquiles Casserole

Happy Friday and holy smokes today is August 1! School starts in three weeks – how thrilling is that? The posse get so mad at me every time I say that… but it’s an especially exciting year for them – Sabrina will be a senior and Alexander will be a sophomore!

If he lives that long…..

Anyway, I only have one thing to say about the month of July…. it was quiet. Quiet because it was just Sabrina and I for 90% of the time (unless you count the dogs, but aside from barking, they really don’t talk too much, thank goodness)…. J has been traveling nonstop, Alexander is in Vegas, so she and I have had a lot of time together.

A lot.

As in, I’m quite confident she’s ready for a break from me.

But no matter, we did all sorts of productive things, and most importantly she finally obtained her learners’ permit!

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I’m so happy! However, given the fact that most of the roads here have 65-80 mph speed limits (which I love!), we have been taking drives out by the ranch, where it’s less…… congested…. with people anyway….

The bovine population is another story entirely.

Chicken Chilaquiles – adapted from The Wanderlust Kitchen

  • 2 dried ancho chiles, stems and seeds removed, torn into pieces
  • 2 cloves garlic
  • 1 cup mild beer
  • 1 (28 ounce) can of whole tomatoes, drained
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1 (7.5 ounce) bag white corn tortilla chips (I made my own!)
  • 2 cups cooked shredded chicken
  • ½ lb. cheddar/jack cheese blend, shredded
  • ½ c. chopped cilantro leaves
  • 1 cup halved cherry tomatoes
  • 2 green onions, sliced
  • 1 jalapeno pepper, sliced (optional)

Heat a large skillet over medium heat. Add chile pieces and toast for a few minutes until fragrant. Set aside in a bowl of hot water for 15 minutes.

Puree with garlic, beer, and ½ cup soaking liquid in a blender. Add in the whole tomatoes and continue to puree. Run through a fine sieve and return to the pan. Stir in cumin and coriander. Simmer over medium-low for 10 minutes.

Preheat oven to 350 degrees. Layer a 9 x 13 baking dish with half a bag of corn tortilla chips, using your hands to press the chips down and break into pieces. Add half of the shredded chicken, then half of the sauce. Layer the remaining chips, chicken, and sauce, then top with shredded cheese.

Bake, covered with well-greased foil, for 25 minutes. Remove foil, bake another 5 minutes until cheese is bubbly.

Let sit for 15 minutes to cool and set, then garnish with cilantro, cherry tomatoes, green onions, and jalapeno (if using).