Inspiring People to Cook Again
Most of us are trying to cut back on calories and eat healthy to keep off those extra pounds, but don’t want to give up foods we love. I have the perfect solution. How about a great tasting, lower calorie meatloaf that the whole family […]
Chicken Cacciatore is one of my all time favorite Italian dishes. I love the rich flavor of the sauce served over rice. I also like this dish because it is so versatile. See my cook’s notes for all of the various ways to shake up […]
When fall and the holidays are approaching, I am drawn to savory dishes and comfort foods. This one fits the bill! Tarragon Chicken in a leek cream sauce is a rich dish that’s perfect for a cold night. Be sure to serve this with some bread and a side of rice because the sauce is so delicious you won’t want to waste a drop.
I prefer to make this dish only using thigh meat but my family likes the legs and the breast meat so I use a whole chicken and discard the back, neck and gizzards. I also cut the breasts in half cross ways so that it makes two smaller pieces and the dish cooks evenly.
Ingredients:
Directions:
Preheat the oven to 350 degrees F.
Season chicken pieces well on both sides with salt and fresh ground black pepper. Place the flour in a shallow dish. Dredge the chicken in the flour lightly and place on a separate plate. (Dredge means to coat food before cooking.)
Place Dutch Oven (picture) or an ovenproof pan with 2 to 3-inch sides on the stovetop. Add oil and heat over medium-high heat. When the oil is hot but not smoking, add the chicken pieces a few at a time and brown well on both sides, about 5 or 6 minutes. Remove the chicken from the pan and set aside on a dish.
Add the leeks and the peppers to the oil and cook, stirring to scrape up any browned bits at the bottom of the pan. Cook for about 2 minutes. Then add the bullion, the wine, and the chicken broth and cook for another minute or two. Add the butter and allow it to melt.
Place the chicken on top of the sauce. Top with the chopped parsley, tarragon and a sprinkle of salt and pepper. Cover with lid, and place in the middle of the oven. Bake for 20 minutes, remove the lid and cook an additional 20 minutes. Remove from the oven and remove chicken to a serving platter. Place pan back on the stove over a low heat. In a cup mix one cup of heavy cream with two tablespoons of flour. Whisk that mixture into the sauce until lumps are gone. Allow sauce to simmer for a minute or two so it thickens. Add the frozen peas and drizzle sauce over chicken on the platter. Garnish with some fresh parsley, and serve extra sauce in a bowl on the side.
Baked Sausage and Peppers is an easy Italian dish because everything gets tossed into the pan and baked in the oven. You can also substitute turkey sausage for a lighter version or add sweet and hot peppers for a variety. This particular recipe is cooked […]
My mom Gloria always made a dish like this and called it Italian Paella (“pie-yay-yah”). Her original way of making this calls for browning the chicken first. You can certainly do that but I think it’s lighter and easier to just put it all […]
This recipe works great for lamb or chicken but my daughter just loves pork chops so this is one of her favorite dishes. I like to buy a large package of thick boneless pork chops at Costco. They have never let me down with their meat department. It is usually a nice lean cut and just the right thickness for grilling.
If you have ever grilled pork chops you know how easy it is to over cook them and wind up with a dry rubbery chop. The thin chops are difficult to cook because they cook so quickly you can easily over cook them. The marinade for this recipe gives the chops flavor as well as moisture and the Dijon mustard just seals in the juices. If you give this one a try let me know what you think because I think this one is a winner.
Ingredients:
Directions:
Place the pork chops in a large glass baking dish. Sprinkle each side with salt and pepper. Pour the olive oil, and the balsamic vinegar over the meat. Sprinkle the chopped garlic and the rosemary over the meat. Cover and marinate in the refrigerator for at least 3 hours or overnight, turning the chops over at least once during the marinating time. I usually put this all together the morning I’m making the dish and then grill them that evening.
About 30 minutes before you are ready to grill (or before you light your grill), remove the chops from the refrigerator and just let them sit out in room temperature. You don’t want to place ice-cold meat on the BBQ because it can interfere with your cooking time.
Let the grill get hot, clean the grill and give it a good dose of grill spray. When your grill is nice and hot (about 350 in the hood), and the chops have had a chance to sit, remove them from the baking dish and place on the grill. Keep your bowl of Dijon mustard near the grill. One cup should be plenty but if you need more, just use it as needed.
Sear the chops on one side for about 3 minutes on high heat, then turn. You’re looking for a nice grill mark if your grill is good and hot. Give each chop a coat of Dijon mustard with a grill brush (if you don’t have one just use a teaspoon and spread the mustard with the back of the spoon). Allow the other side to cook for 3 minutes. Then, turn the chops again, coat the other side with the mustard and turn the grill down to medium.
Close the lid and cook the chops another 8 to 10 minutes without turning the chops again. Total cooking time should only be about 14- 16 minutes so keep an eye on your watch. If you can’t turn the grill down move them to a cooler spot on the grill.
To be sure you don’t overcook, I recommend that you use a meat thermometer and check internal temperature after 10-12 minutes. When the chops measure 140 degrees with a meat thermometer they are ready to come off. The goal is about 145 but the temperature will rise slightly when they sit, so there is no need to over cook them. A slightly pink-inside, juicy chop is what you are looking for.
Once you remove the chops from the grill, allow them to rest on a serving plate covered with foil for at least 5 minutes before you serve them. This will give them a chance to hold their juices.
Cooks notes:
-The longer you leave the chops in the marinade, the more flavor they will have. However, if you are short on time you can prick the chops with a fork to help them absorb the marinade faster.
-Do not over cook! If you follow my directions you should end up with perfectly cooked juicy meat.
-If you do over cook your chops by accident, don’t panic. Just add a pat of butter to the top of each chop and serve. The extra cream in the butter will counter act the dry texture of the pork and everyone will love it.
I sometimes purposely serve some herb-seasoned butter over the top of the pork just for added flavor.
Your whole family will love this dish. When you serve it, I guarantee it will look like something from a fine restaurant. You don’t have to tell them how easy it was to make. If you need to double or triple the recipe, see my […]
Chicken Bolognese is an easy recipe that is fresh, lighter and healthier then the classic Bolognese Sauce. Chicken Bolognese gives you all the great flavor but a lot less fat than the original version in a lot less time. You won’t miss any of the taste. […]
