Cool Weather Chicken

Posted on October 7, 2011 by Laura S

Now that fall weather is finally here I feel justified in using my oven again. All summer I long for casseroles and baked treats but I can’t stand the thought of using the oven in such oppressive heat.

My very favorite recipe to make for family dinner is one that my brother Thomas concocted using an amalgamation of what he had seen on the Food Network, his one cookbook and what turned out to be a secret knack for cooking. Chicken breasts roasted in a tangy rich sauce with the side dish cooked right on top. It comes out of the oven looking complicated and time consuming but with a little blender action is easy to throw together.

Le Poulet de Thomas

Serves 4

Preparation time: 25 minutes, Cooking time: 1- 1½ hours

Ingredients:

1lb 8 oz trimmed leeks- about 3
10 oz small waxy potatoes
1 tbsp olive oil
1 clove garlic- peeled and chopped
1 cup soft cheese with garlic and herbs- Boursin is best
½ cup white wine
¾ cup chicken stock
2 tsp Cornstarch
4 boneless, skinless chicken breasts
2 tsp butter, melted
Salt and pepper to taste

You will need:

A large, shallow oven proof dish (about 7½ cup capacity)
A skillet
A cook’s knife
Measuring cups
A cutting board
A blender

Method:

1 Preheat oven to 350 F. Clean and thickly slice leeks.

2 Slice the potatoes as thinly as possible.

3 Heat the olive oil in a skillet over medium heat and cook the leeks and garlic 3-4 minutes or until beginning to soften. Remove from skillet and put in the ovenproof dish.

4 Place the cheese, wine, stock and cornstarch in blender and process until smooth.

5 Arrange chicken pieces on top of leeks, season well and pour in the sauce.

6 Layer potatoes on top, season and brush thoroughly with melted butter.

7 Cook in the preheated oven 1- 1½ hours or until potatoes are well done and brown. Serve at once with the parsley sprinkled over.

Want some other amazing one dish family meals? Try these awesome books:

The One-Dish Chicken Cookbook : featuring 120 soups, stews, casseroles, roasts, and more from around the world by Mary Ellen Evans

The Best One-Dish Suppers: a best recipe classic by the Editor’s of Cook’s Illustrated

Perfect One-Dish Dinners: all you need for easy get-togethers by Pam Anderson

Sweet Tomato Chicken

Posted on May 5, 2010 by Laura

During the month of February we often think of love, and the people we love, and how we can demonstrate to them how much we love them. I often cook for people to let them know how much I care. There’s nothing more satisfying than sitting down with friends and cooking things that you know they like; favorite meats, veggies, desserts and seeing their satisfaction. I’m going to share a delicious crock pot dish I discovered a couple of years ago. Sweet Tomato Chicken. The ingredients sound a bit unusual but let me assure you that when they are combined and simmered together for hours in a crock pot, the sauce is delectable and you will have your guests guessing as to the content.

See you Next Month, Meet me in the Kitchen !
Lisa Breithaupt, The Gourmet Librarian

Recipe
Sweet Tomato Chicken

Ingredients:

6 chicken breasts
3 cans diced tomatoes
1 can sweetened condensed milk
1 onion chopped
1 package of mushrooms, sliced

Directions:
Mix tomatoes, condensed milk, onion and mushrooms. Place ½ of the tomato mixture in crock pot. Place the chicken breasts in crock pot on top of mixture. Cover the breasts with the rest of the tomato mixture. Cook for 5 to 6 hours on high.

I serve this on top of pasta with a green salad and bread. A great dessert and you have a dinner for guests ready. I would also serve this on top of rice !

Pork Chops

Posted on May 5, 2010 by Laura

One of my favorite TV cooks, Emeril Lagasse makes no secret of his love of pork. Another favorite of mine, Paula Deen, cooks some variation of pork chops about once a week. Pork is delicious, nutritious and economical which is a plus in these economic times. I am always looking for easy, delicious, economical recipes to cook for my own family, and I came across this one a few weeks ago. At first I was a little leery but as I was making it I was thrilled to see how easy it was. I had this recipe ready to put in the oven in a matter of minutes. When my husband took a first bite he immediately asked when I was planning on making it again. I made it for a friend who recently had a baby and her whole family enjoyed it. I also shared it with another friend of mine, and it was a hit at her house. I hope you enjoy it as well.

Pork Chop and Wild Rice Bake

Ingredients:

1 package (6 ounces) seasoned long grain and wild rice mix (I used Uncle Ben’s brand)
2 cups of water
1 1/3 cups French’s French Fried Onions, divided
1 package (10 ounces) frozen cut green beans, thawed and drained
1/4 cup orange juice
1 t. grated orange peel
4 boneless pork chops (I put 6 in the casserole dish)

Directions:

Preheat the oven to 375 degrees. Combine rice mix and seasoning packet, water, 2/3 cup of the French Fried Onions, green beans, orange juice, and orange peel in casserole dish. Arrange pork chops on top. Bake uncovered, 40 minutes or until pork chops are no longer pink near center. Sprinkle chops with remaining French Fried Onions and bake five more minutes or until onions are golden.

Note:

I decided to try a variation and it also turned out delicious. I love the Zataran’s Caribbean rice mix. I used that instead of the Long Grain and Wild Rice mix, and I also added a can of chunk pineapple. Instead of the orange juice, I used the pineapple juice that was in the can. I sprinkled the chops with a little curry powder and some Mrs. Dash. This variation proved to be delicious, and I now have two ways to prepare these pork chops.