After experimenting with a new Moroccan Chicken recipe the family requested I make the “original” version that dates back to the early days of Madison House Chef. Knowing that I wanted to blog the recipe I went in search of my original copy.
However, I couldn’t remember it’s original source. A website? A newspaper clipping? A cookbook?
What to do??
Bon Appetit ~ January 2004
The original recipe that inspired my Moroccan flavored lentils, plus commentary on preparation and personalization.
These bacon wrapped jalapeno chicken bites were extraordinary.
The technique for preparation was quite easy and the result a combination of salty, creamy, and spicy. By grilling them over a medium heat the bacon becomes crispy and the chicken perfectly done without being overcooked or dry. The other benefit of the charcoal grill is the smoky flavor that impacts all three tastes.
This is a reworking of our original version of Tortilla Soup. This recipe is incredibly flavorful and since it’s an easily modifiable recipe, the ‘heat’ is determined by your preference.
Enjoy my homemade tortilla strips in this luscious soup.
It’s Sunday … which means it’s Pizza Day at The Madison House.
Today’s specialty pizza is Buffalo Chicken.
The local Double Dave’s pizza has (or more precisely had) a Sunday afternoon buffet. Often times (back in the day before chef Ken began making pizza) we went there after church to enjoy the great variety of slices, their stromboli (not quite up to PA standards, but good in it’s own right) and an overly sweet dessert pizza. On a whim, I tried the buffalo chicken pizza – what the heck, live dangerously, I’ve eaten stranger things. It was good, quite good. Sadly, Double Dave’s went belly up and since then, we’ve been hungry for Buffalo pizza.
I’m finding that there is certain satisfaction, a savings of time, and a savings of money when it comes to taking one protein and being able to stretch 3 meals from it. This has been a new and wonderful challenge for me, especially in a household that doesn’t enjoy leftovers. How do I make and remake this single, simple protein into multiple meals? It begins with choosing a protein that adapts well to different flavor profiles and continues with making enough of it to last a day or two and combining that with a little creativity.
Continue reading "One Protein – Three Meals (Roast Chicken)" »
Serves 4
Prep Time 5 mins
Cook Time 30-45 mins
This recipe is a slight variation of the BBC GoodFood August 2010 issue, Balsamic Roasted Sausages with Red Veg.
Continue reading "Balsamic Roasted Sausages & Chicken with Red Vegetables (with photos)" »
Moist chicken with delicious stuffing offers both creaminess and nutiness.
This recipe can be made ahead and baked within 24 hours or frozen.
Continue reading "Spinach stuffed Chicken Roulades with Goat Cheese and Pine Nuts" »
Chicken and rice soup ladled over an extra spoonful of rice.
It’s soup time of year again (read: cooler and wet though not cold as per up north) and I’ve had a taste for chicken and rice soup and thus put this recipe together. The idea for searing the chicken before putting it into the pot came from a CIA cookbook that I was thumbing through not long ago. I hadn’t seen any recipes previously that do so, but I figured it was worth a try. It seemed to add a little extra flavor due in part to the “flavor bits” that adhere to the bottom of the pan while searing.
One of the exciting things about living in the Rio Grande Valley is learning about new cuisine.
It's remarkable how many variations there are on enchiladas. It's a very personal taste whose recipe varies from household to household.
This one's for a busy when there's little time to cook ... or when it's 104 degrees out and you don't want to turn on the stove or oven.
Chicken Italiano1 crock pot
Before work: Plug in and turn on crockpot (don't laugh...it doesn't work if you don't plug it in...don't ask!); place chicken breasts in crockpot; pour entire bottle of dressing over the chicken breasts; go to work.
After work: Open a bag of salad, remove chicken from crock pot. Serve with a fresh green salad or a seasonal steamed veggie.
Enjoy!
It doesn't get much easier than this -- and talk about quick, easy, and low fat/low calorie -- save the extra time, energy and calories for ice cream...oops, I mean walking.
For what it's worth...make a double batch and make chicken salad for lunch the next day, shred chicken and make enchiladas, or eat with your fingers for an evening protein snack at 125 cal.
Ken outdid himself again! This time with the most delicious tortilla soup.
This soup clearly deserves an A! DG: A / KG: A
Look at these beautiful tortilla chips. These are corn tortillas that Mom brought back from Mexico last week. Ken baked them in the oven and seasoned them slightly with sea salt. What a perfect complement to the soup.
