Main Dish

Quick and Flavourful Chicken Stock

By Cheri in Gluten Free, Main Dish, Poultry 9 Comments Tags: , , , ,

Quick and Flavourful Chicken Stock

Last week was a little crazy. My mom had just left, I wasn’t feeling well, my baby girl got a fever, my son got a cold. It was a long week.

I knew in the middle of it all that I needed to find a good chicken stock recipe. I’ve tried many, but none of them ever seemed flavourful enough. I wanted something simple, that I could make easily even when the house felt like it was collapsing in on itself, and something that didn’t involve an entire chicken carcass (ick!). I had a bunch of chicken drumsticks that I was never able to barbecue like I had hoped, so I went on a search and finally found the homemade chicken stock I’ve been waiting for. It’s quick (it took me 1.5 hours to make from start to finish, chopping and all), it’s flavourful (with minimal ingredients that I almost always have on hand) and it contains bones (important when making a stock with the most health benefits), with none of the messiness of dealing with an entire slimy bird. Yay!

This is the type of recipe I love making on a Sunday afternoon. Like jam, it quietly simmers in the background, perfuming your house – minimal work but satisfying and comforting results. This will definitely become a regular in our kitchen. And, if you’re looking for a feel good soup to pair it with, this Chicken Barley Soup does the trick.

I’ll be taking a break from blogging over the next couple weeks as some unexpected things have come up. I promise to be back as soon as I can. I appreciate the time you take out of your day to visit this little blog of mine and I’ll try my best to keep you updated on Facebook so you don’t feel like you’ve been left hanging.

See you soon!

Quick and Flavourful Chicken Stock

The stock should stay good for 1 week in the fridge or several months in the freezer.

  • 1 large onion, chopped
  • 4 pounds chicken backs, wings or legs, cut into 2 inch pieces
  • 2 quarts hot (or boiling) water
  • 2 teaspoons salt
  • 2 bay leaves

Saute onion in a large stockpot, over medium heat, with a small amount of olive oil until onions are softened. Transfer to a bowl. Add half the chicken and cook, flipping halfway through, until no longer pink. Remove to the same bowl as the onions and repeat with the remaining chicken. Once all chicken is cooked, place the chicken and onions back into the stockpot, cover and cook over low for 20 minutes, until the chicken releases its juices. Raise heat to high, pour in hot water, salt and bay leaves. Bring to a simmer (using boiling water brings it to a simmer faster), scraping up any brown bits on the bottom of the pan. Lower heat, cover and let cook at a gentle simmer for 20 minutes.

Remove bones from pot with a slotted spoon (you can remove the meat from the bones and reserve it for chicken soup if desired). Drain stock through a fine mesh sieve lined with cheesecloth or paper towel. Let cool before refrigerating. Once refrigerated you can remove the layer of fat on top.

Makes: 2 quarts

Adapted from Simply Recipes. Originally from In Pursuit of Flavor.

Cajun Grilled Pork Chops with Creamy Mushroom Pan Sauce

By Cheri in Main Dish, Pork No Comments Tags: , , , , , , ,

Cajun Grilled Pork Chops with Creamy Mushroom Pan Sauce

My mom is visiting this week. Wee Hoo! I haven’t seen her since the beginning of last summer so I was beyond excited for her to come. And, now she’s here and I’m enjoying every single moment. The kids are eating up their Grandma time and soaking up every bit of attention. As I’m sure you can imagine, I want to take advantage of these precious moments I have with her, so I thought I’d share an oldie but goodie with you today.

This recipe isn’t completely new, if you’ve been following me for a couple of years you may recognize it. I created the recipe about two years ago when I was writing for Smithfield, but I’ve never actually posted the recipe on this blog. We make it so often I thought it deserved a proper post here. It’s my absolute favourite way to eat pork chops and it comes together so quickly but looks so special. The chops are covered in a homemade cajun spice mix, grilled until smoky, succulent and spicy. Then they get draped with a quick and flavourful creamy mushroom pan sauce. Every time I think of them my mouth just starts to water. My hubby isn’t a fan of mushrooms but he loves this pairing just as much as I do.

I prefer the bone-in pork chops because they have more flavour but feel free to use boneless if that’s what you prefer. Also, when I don’t have access to a grill I have done them on the stove top. They are still absolutely delicious this way so if you don’t have a grill don’t let that stop you from making them.

Now if you’ll excuse me I have to go give my Mom another hug. :)

Cajun Grilled Pork Chops with Creamy Mushroom Pan Sauce

Cajun Grilled Pork Chops

Rub pork chops liberally with Cajun seasoning and grill over medium heat for 5 minutes on each side or until cooked through.

Creamy Mushroom Pan Sauce
  • 1 tablespoon oil
  • 2 cups sliced mushrooms
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon cajun seasoning
  • 1/2 cup chicken broth
  • 1/2 cup cream cheese spread

Saute mushrooms, onions, garlic and Cajun seasoning in oil over medium heat until softened. Add chicken broth and cream cheese. Stir until smooth. Serve immediately spooned over pork chops.

Serves: 4

Quick Ham & Cheddar Quiche

By Cheri in Breakfast, Easter, Main Dish, Pork 1 Comment Tags: , , , , , ,

Quick Ham & Cheddar Quiche

I don’t know what’s with me lately but I feel totally uninspired in the kitchen. I’ve been making a few delicious things here and there that I’ve been excited about (and have shared with you) but to be honest, our dinner-times have been seriously lacking in the exciting department. Whether I’m meal planning or trying to decide what to make last-minute, my brain is just not co-operating and I’m in a dinner-time funk.

I think part of my problem is that I’ve been feeling this self-imposed pressure to make more complicated dishes. I see all of these inspiring people, with kids, making fabulous involved meals day in and day out and I felt like I needed to step up to the plate. But, after a few attempts at more complicated recipes that ended in failure I was brought down a bit and feeling a little like a farce.

Then I was reminded of something I’ve known for a long time – I just need to be myself and not try to live up to other people’s expectations. I’m not a multi-tasker. Making a complicated and involved meal while my kids run around my feet, means that either the kids will destroy the house, that dinner will be a flop or that I’ll be so stressed out by the end of it all that I’m sitting on the edge of insanity. Or, all of the above. That’s why I like to keep dinner-time simple. Why did I forget this?! Simple = delicious in this house.

Now that I’m embracing this fact once again, I’m hoping the mojo finds it way back soon. Hello, Quick Ham and Cheddar Quiche, I’ve missed your simplicity.

P.S. It probably goes without saying but I’m going to say it anyways, this is the perfect way to use up that Easter ham!

Quick Ham and Cheddar Quiche

This can also be made in a 9-inch pie plate but you will need to increase the baking time.

Filling
  • 1 cup chopped ham
  • 4 green onions, chopped
  • 3 large eggs
  • 1.5 cups milk (I like to use whole milk for this)
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese

Add the ham and green onions to a small pre-heated skillet with a bit of oil. Cook until the ham crisps up a bit and the onions are softened. Sprinkle evenly over prepared crust.

Whisk together eggs, milk, salt and pepper. Pour over ham and green onions. Top with cheese.

Bake at 400ºF for 30 minutes or until set in the centre. Let cool 15 minutes before cutting and serving.

No-Roll Pie Crust
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 2 tablespoons milk

Combine flour, sugar and salt in a 9×13 baking pan. Stir in oil and milk until evenly combined. Crumble over the bottom of the pan and press down to cover the entire bottom of the pan. Fill and bake as directed above.

Serves: 6

No Roll Pie Crust adapted from all recipes. Filling adapted from Tartelette.

(Baked!) Crispy Chicken Sandwiches

By Cheri in Lunch, Main Dish, Poultry 6 Comments Tags: , , , , , ,

(Baked!) Crispy Chicken Sandwiches

My love of crispy chicken burgers and sandwiches knows no bounds. If I spot it on the menu, no matter how hard I try to convince myself to try something else, I’ll always end up getting it. I know if I ordered something else I’d just wish it were more crispy, chicken-y and sandwich-ish. So, I stick to the usual and have yet to be disappointed in my decision. You can’t choose who what you love crave.

I recently made a recipe for a crispy chicken sandwich that was fried in a skillet. *shudder* All it did was remind me of all the reasons I hate deep-frying. Really, I despise it. The greasy smell that lingers in the house. The grease splattered walls and floor. Not my cup of tea! But what it really means, is that I have to find healthier alternatives that are just as yummy as their greasy counterparts. Darn. :)

This Crispy Chicken Sandwich is worlds better than the deep-fried version I tried and makes so much less mess. It’s flavour packed – starting with a sour cream marinade and crispy chicken coating, and ending with a quick aioli slathered onto crusty rolls. Who needs fast food when you can make something this easy and delicious at home?

Crispy Chicken Sandwiches

You can store any leftover aioli in the fridge. Serve it as a dip for fries, spread on burgers and sandwiches, or use it as a yummy alternative to tartar sauce.

Crispy Chicken
  • 2 chicken breasts, cut in half widthwise to make 4 thin ones
  • sour cream marinade (below)
  • 1 cup homemade shake ‘n bake
Sour Cream Marinade
  • 1/4 cup sour cream
  • 1/2 tablespoon minced chives
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon paprika
  • 1/2 teaspoon worcestershire sauce
  • 1 small garlic clove, minced
Quick Aioli
  • 1/2 cup mayonnaise
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • salt and pepper, to taste
To Serve
  • 4 ciabatta rolls (or other), split
  • lettuce, tomatoes, cheese

Mix together ingredients for the sour cream marinade. Place chicken in the marinade, making sure each piece is coated evenly. Let sit at room temperature for 20 minutes, stirring occasionally. Meanwhile preheat the oven to 400ºF while you prepare the rest of the meal.

Stir together aioli ingredients in a small bowl and set aside.

Coat marinated chicken pieces in homemade shake ‘n bake. Place on a baking sheet. Bake for 10-15 minutes or  until cooked through.

Serve on rolls spread with aioli and topped with lettuce, sliced tomatoes and cheese.

*Tip: for extra crispiness, bake the chicken on an oven proof cooling rack so the air can circulate under the chicken as well.

Serves: 4

Aioli adapted from Donna Hay.

Southwestern Breakfast Skillet

By Cheri in Breakfast, Main Dish, Mothers Day, Pork 4 Comments Tags: , , ,

Southwestern Breakfast Skillet

Going to a diner for breakfast has always been one of my favourite meals to eat out. Nothing like a plate full of grease to get you going in the morning! :) It’s actually been forever since I’ve gone out for breakfast. Somehow getting young kids ready and out the door with grumbling tummy’s just isn’t so appealing. I can’t even remember the last time we went out for breakfast but, I do remember that my favourite thing to order has always been breakfast skillets. And, if given the choice – southwestern please!

Since it’s been so long, I figured it was about time to recreate one at home. They’re so easy to make and since there’s no reason to get dressed before devouring it, you can enjoy your “diner” breakfast in your pj’s, bed head and all. Bonus!

The great thing about these kind of meals is they make quick dinners too. Breakfast for dinner is definitely one of our fallbacks when things are busy.

If you wanted to make this in true diner style you could top it with some homemade nacho cheese sauce. I think that would take it over the top in a major way.

Have a great weekend!

Southwestern Breakfast Skillet

If you don’t have an ovenproof skillet you can assemble to whole thing in a casserole dish before baking.

  • 6 eggs
  • 2 tablespoons milk
  • salt and pepper, to taste
  • 1 tablespoon oil
  • 1/2 pound spicy italian sausage
  • 1/2 onion, chopped
  • 1 red bell pepper chopped
  • 3-4 tablespoons oil
  • 4 cups frozen diced potatoes
  • salt & pepper, to taste
  • 2 cups shredded cheddar cheese
  • salsa and sour cream, to serve

Whisk together eggs and milk, season with salt and pepper. Pour mixture into preheated 12 inch skillet, coated with 1 tablespoon oil. Cook over medium heat, stirring occasionally, until just set. Place eggs in a dish and cover with tinfoil. Set aside.

Wipe out skillet with paper towel, place back over heat. Add sausage, cook until starting to brown then add the onion and bell pepper. Once the sausage is cooked through and peppers are tender scoop into a plate and cover with tinfoil. Leave drippings in pan.

Add 3-4 tablespoons oil to skillet, turn up heat to medium-high and cook hash browns in skillet until brown and crisp. Season with salt and pepper. Once potatoes are ready remove from heat, layer sausage mixture and eggs over top then top with cheese. Bake at 400ºF for 5 minutes or until cheese is melted and food is warmed through. Serve with salsa and sour cream.

Serves: 4-6

Loaded “Baked Potato” Soup

By Cheri in GF Mains, Gluten Free, Lunch, Main Dish, Soup 8 Comments Tags: , , , , , ,

Loaded “Baked Potato” Soup

It’s still winter. Despite a few days of teasing here and there the cold weather is prominent and spring is still a month away. For my family this means soup – it’s kind of a winter staple around here.

Now that we’ve moved to New York my hubby’s office is only a five minute walk away which means he comes home for lunch almost every day. And, I’m loving it. We generally like to keep things pretty simple but soup and grilled cheese are pretty much a must. The thing I love about soup is that it keeps on giving – you make the recipe once and you can have it for lunch again later in the week.

James isn’t a big fan of potatoes, unless they’re in the form of french fries or mashed potatoes (drenched in gravy, of course), so I don’t make baked potatoes very much at all. Baked potatoes are one of my favourite ways to eat potatoes but for the potato-averted they seem to be a bit of a nightmare since they’re so full of… potato. Because of this, I was pleasantly surprised when James loved this soup. I think the number one reason is because the soup is smooth and silky – no bland chunks of potato to be found. Add some crumbled bacon, cheddar cheese and chives and you have a baked-potato-lovers dream that’s fit for non-potato-lovers too.

Loaded “Baked Potato” Soup

  • 4 strips bacon, diced
  • 1.5 cups chopped leeks, white and light green parts only
  • 1.5 pounds Yukon gold potatoes, peeled and diced
  • 5 cups chicken stock
  • 4 sprigs fresh thyme
  • 1 cup full-fat sour cream
  • salt and pepper, to taste
  • grated cheddar cheese and chopped chives, to serve

In a large saucepan cook bacon over medium heat until crisp. Remove bacon to paper towels to drain. Set aside for later.

Cook leeks in a couple tablespoons of the bacon grease until soft. Add potatoes, stock and thyme. Bring to a simmer, cover loosely and simmer 15-20 minutes or until potatoes mash easily with a fork. Remove the sprigs of thyme and puree the soup with a handheld blender, food processor or blender. Strain through fine mesh sieve to ensure smoothness, if desired. Pour back into pot, add sour cream and season with salt and pepper. Heat over medium heat until warm; do not boil.

Ladle into bowls and serve topped with cooked bacon, cheddar cheese and chives.

Makes: 6 servings

Adapted from Fresh with Anna Olson.

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