Smoked-Paprika Roasted Chicken

I know my gardening buddies will recognize the Revol baking dish, as several of us bought the same one and had an internet cook-along event using our chicken roasters about a year ago. It was great fun!

This is the first recipe I made in mine, it's another from

Christina's Cookbook: Recipes and Stories from a Northwest Island Kitchen

When I want something than a regular roasted chicken, I choose either this one or one of Marcella Hazan's.

First the chicken seasoned with thyme, smoked paprika and garlic, then drizzled with olive oil and allowed to marinate at least one hour before roasting. I marinate it overnight for deeper flavor. The chicken bakes off with deliciously dark, and crispy skin. The meat is moist, succulent and has a slightly smoky flavor from the paprika, it's absolutely delicious, and if there is any left over it makes a wonderful sandwich the next day.

Place the chicken in a non-reactive pan, dust generously with thyme, pepper, paprika and salt. Rub all over with the minced garlic and then drizzle with the olive oil. Marinate in refrigerator at least one hour, or preferably overnight.

When ready to roast, remove chicken from refrigerator and tuck wings to the back (Julia Child referred to this as "wings akimbo"), it's the way I always position the wings on a whole bird as it keeps them from overcooking, or browning prematurely. Truss the legs together (simply tie the ends of the legs together, not too tightly, with a piece of kitchen twine or an oven-proof silicone band made for this purpose.)

I urge you not to skip this step as it helps the bird cook evenly and stay moist.

Preheat oven to 400-degrees (F).

Place the trussed chicken in a roasting pan, breast side up. Roast for 45 minutes to 1 hour, or until skin is crispy and deeply golden. The juices will run clear, test with an instant read thermometer near the thickest part of the thigh if you are not sure.

Remove from oven, cover loosely with foil. For maximum juiciness keep the chicken warm and let it to rest for about 15 minutes to allow meat to relax and juices to retreat before carving.

Chicken prepared this way is meant to be served with Christina's Corn Pudding (click to link to the recipe), it provides a perfect balance in flavors. If you make the chicken this way, I hope you'll prepare the corn pudding, too.

Pacific Northwest Corn Pudding

This is my favorite version of corn pudding,

it's another great recipe from Christina's Cookbook.

Christina developed it to go with her Smoked Paprika Roasted Chicken (click to link to the recipe), it provides the perfect compliment of flavors. Whenever I make the chicken, this is what I serve with it.

Although the recipe calls for cooked fresh corn from the cob, when corn is not in season I use frozen corn. It's a good recipe to keep in mind for a holiday side-dish, or a lunch or dinner buffet item as it can be assembled 1 day ahead, baked when you need it and it remains hot for quite a while.

Christina's Pacific Northwest Corn Pudding

Adapted from "Christina's Cookbook"

(Recipe is easily halved)

6 cups cooked corn kernels, scraped off the cob (or frozen corn)

1 cup heavy cream

1/2 cup (1 stick) unsalted butter (I use salted)

Additional butter for greasing the casserole

4 eggs

3 tablespoons sugar (I reduce this amount to scant 1 tablespoon)

1 cup fresh bread crumbs

1/2 teaspoon white pepper

1 teaspoon salt (I use a little less, as I use salted butter)

Preheat oven to 350-degrees (F)

Butter a 3-quart casserole

Prepare a bain-marie (a roasting pan containing and inch or two water, the roasting pan being large enough to hold the baking dish in which you are baking the corn.)

Melt the stick of butter and set aside. Purée 3 cups of the corn with the cream in a food processor or blender, add the melted butter and pulse once or twice to blend.

Beat the eggs, then add the corn mixture in a large bowl. To this mixture add the sugar, bread crumbs and the remaining 3 cups of corn, salt and white pepper.

Pour the mixture into the prepared casserole and bake in the bain-marie for 1-1/2 hours or so, until the pudding is set and the top is golden brown.

Crisp Cooked Broccoli with Buttery Garlic Crumbs

No "recipe" needed, it's just a good one to keep in mind if you would like to dress up broccoli a bit and add dimension of flavor and texture.

Just steam or boil the broccoli florets or spears until crisp-tender, drizzle with a bit of garlic infused olive oil, (or plain olive oil) a little salt and pepper. Then sprinkle with buttered crumbs (dry bread crumbs work well here), add some minced garlic if you like; then run under the broiler to crisp up the crumbs, until they are lightly golden.

Apple Crisp with Orange Zest ~ The Barefoot Contessa

I do like apple pie, but this version of Ina Garten's (The Barefoot Contessa) Apple Crisp wins me over each time I make it. It's truly the best fruit crisp I've ever tasted.

Like most of Ina's recipes this one makes enough to feed a small army (well, 10 servings anyway.) For just a few servings I make it in individual au gratin dishes as pictured here, and just eyeball the amounts.

I suggest you make the full amount of streusel topping even if you aren't making the full 10 servings of crisp as the streusel freezes beautifully and will be all ready for any kind of fruit crisp you make next time.

Apple Crisp with Orange Zest

Adapted from The Barefoot Contessa

10 servings

5 pounds McIntosh, Macoun or a mix of your favorite baking apples

Grated zest of 1 orange

Grated zest of 1 lemon

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

For the topping:

1 1/2 cups flour

3/4 cup granulated sugar

3/4 cup light brown sugar, packed

1/2 teaspoon kosher salt

1 cup oatmeal

1/2 pound cold unsalted butter, diced

Preheat the oven to 350 degrees F.

Butter a 9 by 14 by 2-inch oval baking dish, or any size individual baking dishes you like.

In a large bowl mix the sugar, spices, zests and juices. Set aside.

After you've peeled and cored the apples, cut them into large wedges and place them into the bowl with the sugar mixture. Toss well to coat the apples evenly.

Pour into the prepared dish (or dishes.)

Topping:

In the bowl of an electric mixer combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer. With the paddle attachment mix on low speed until mixture is crumbly and butter is about the size of peas. Sprinkle evenly over the apples (if you aren't making the full recipe reserve the remainder of the topping and freeze for the next time you make fruit crisp.)

Place the crisp(s) on a sheet pan and bake for 1 hour* until the top is brown and the apples are bubbly.

* Reduce baking time if making individual portions, the top will be brown and bubbling around the edges. With the tip of a sharp knife test to see that the apples are tender.

Serve warm, it's delicious with a scoop of vanilla ice cream or vanilla frozen yogurt.

20-Minute Chicken with Five Spice Dipping Salt

Such a simple, but flavorful recipe. It doesn't look like much, but it is absolutely delicious and quick to make. It's difficult to believe so few ingredients can produce such incredible results ~ but they do!

The ingredients above, plus the chicken, are the only ingredients you'll need for this recipe.

You can use any cut-up chicken parts for this recipe but I prefer thighs, cut in half (across the bone) as they cook quickly while remaining tender and moist. It's an excellent one to try when you find bone-in, skin-on chicken thighs on sale, kind on the wallet, too.

Fast Chicken with Five Spice Dipping Salt

Adapted from Donna Hay

2 servings

1 tablespoon Asian-style Chili Oil

2 tablespoons fresh lemon juice

Pinch Chinese five spice powder

14 ounces chicken pieces, bone-in, skin-on cut into smallish pieces*

1 tablespoon sea salt (I used Hawaiian Red Salt)

1 teaspoon five spice powder

*I cut the thighs in half, through the bone. If you don't use smaller chicken pieces, then increase the cooking time accordingly.

Method:

Mix the chili oil, lemon juice and a pinch of five spice powder in a medium bowl; combine. Add the chicken and stir to coat evenly, let the pieces marinate in the lemon juice for five minutes. (I stir again about half way through to assure all pieces are coated in lemon juice.)

Preheat oven to 400 degrees (F), center rack.

Place a large frying pan over high heat (a black cast iron pan is ideal). Add chicken pieces, skin side down and cook for two minutes on each side, or until crisp and nicely golden brown.

Transfer to a low-sided baking pan and bake for 10 minutes or until cooked through.

While chicken is baking combine the salt and 1 teaspoon five spice powder.

To plate:

Place chicken and a small pile of the salt mixture on each plate. Perfect with simply steamed or sauteed green vegetables, and rice on the side.

Joyce Chen Super Scissors

Does anyone else use Joyce Chen's Scissors?

You can click above to read more about them.

I've been using these for several years, they always stay sharp (and, oops, I even abuse them by putting them through he dishwasher.)

Truly, my kitchen, garden, utility room and craft tool baskets wouldn't be complete without them. I use them for so many tasks when regular scissors or snips won't do.

I love them for cutting flowers, light pruning, and cutting open stubborn packages. They will even cut through chicken bones with little effort without hurting your hands, thanks to the flexible handles. (I used them to cut the raw chicken thigh bones in half for this recipe.)

I highly recommend; they make great useful gifts, too. Everyone I've given them to just loves them.

I hope you'll give this recipe a try if it sounds good to you.

Cream of "Whatever-Vegetable-You-Like" Soup

The beauty of this soup is that you can change it around to make almost any 'Cream of Vegetable Soup' that you like by simply substituting the spinach for another cooked vegetable.

I made Cream of Spinach this time, but you can use virtually any vegetable; Carrot, Onion, Celery, Artichoke, Potato, Broccoli, Cauliflower, Zucchini, etc.

It's a delicious way to use leftovers, or any veggies that may begin looking a little tired in the vegetable bin, just saute or steam the selected vegetable until tender (if not already cooked) and replace it with the spinach in the recipe below.

No need to cook the spinach first, and if you have an 'already-cooked' vegetable this can be on the table in minutes.

Cream of Whatever-Vegetable-You-Like Soup

Makes about 4 servings, depending upon portion size

Ingredients:

1/3 cup butter (or half butter and half oil to make 1/3 cup)

½ of a medium-size yellow or white onion, minced

1/3 cup flour

1 teaspoon kosher salt (or to taste)

¼ teaspoon freshly ground pepper (black or white)

A few gratings from a whole nutmeg (I only use the nutmeg with spinach or chard soup)

4 ½ cups milk (your choice, whole, or low fat)

Note: If I happen to have some chicken stock or broth on hand I substitute a portion of the milk with an equal amount of stock or broth

1 package baby spinach leaves (9 to 12 ounces), or 1 (10 ounce package) frozen chopped spinach, thawed, drained and squeezed of some of the excess moisture.

(OR a generous cup or so of another cooked vegetable.)

Method:

In a medium-size pot (about 3 quart), saute the onion in the butter (or butter/oil) until soft and translucent.

Stir in flour; add salt, pepper, (and nutmeg, or other herb if you are using). Cook and stir for a minute or so (this helps flour lose its ‘raw’ taste.)

Slowly blend in the milk and cook, stirring over medium heat until bubbly and thickened then stir in the spinach (or other cooked vegetable), until thoroughly heated through (and wilted if using raw spinach.)

To Finish:

Process with an immersion blender, food processor, or standard blender until the soup reaches the consistency you prefer; chunky or perfectly smooth. Taste for seasonings and adjust as necessary.

Note: If you like a thinner soup stir in a little additional milk or chicken broth and heat through. Serve hot.

Extras, but not necessary:

Stir in an additional spoonful of butter, or a bit of heavy cream to enrich soup. Any complementing garnish to brighten up the soup lifts it up a notch.

I really like having a simple and versatile recipe like this in my bag of tricks, it makes a terrific little starter for a meal of simply prepared chicken, fish, or meat. Or served along with a salad it makes a satisfying, light meal. The rich taste belies the fact that it costs so very little to make.

Set the table ~

Put on some music,

turn down the lights a bit if you like and add some candles ~

add a couple of flowers ~ or a center piece

And no one will know your budget-wise secret but you and me. :)

Chunky Beef Chili with Pinto Beans

Rain, glorious rain!

(It's time for warming comfort meals.)

The first substantial rainfall of the season arrived in my part of the Pacific Northwest overnight and continues this morning.

The surrounding heavy forest of mature Douglas Fir trees provide a thick canopy of protection so we seldom experience a hard, driving rain; but a steady, soothing shower of refreshment.

Temperatures are mild and windows are open this morning to allow the scent and sounds of Fall indoors.

I'm so thankful for the rain as Ma Nature does a much better job of watering the thirsty plants and trees than I ever do, rinsing all the dust from the dry summer away---

I swear you can almost hear the plants and trees giving a sigh of relief! Even the birds are merrily chirping as they gather at the feeders near the house.

It's a perfect day to spend in front of the comforting, crackling fire with a stack of cookbooks and magazines and a favorite cup of tea or coffee.

And something simple and delicious smelling, simmering on the stove for dinner.

Chili sounds like just the thing.

I think my favorite Chili recipe is this straight-forward one, not too spicy and no special or secret ingredients.

Again, this is another recipe I "wing", it's one you can tailor to your own tastes. Hotter or milder? Add more onions, beer, other seasonings? ~ It's up to you and what you like. You can even leave out the beans if you want, but they are healthy for us so I use them.

My Favorite Chili

For a medium-large pot of chili I use about 12 ounces of pinto beans, from the organic bulk section.

2 pounds of beef stew-meat

1 large onion, chopped

Chili Powder (your favorite), I use a combination of Penzey's

1 or 2 cloves garlic

scant teaspoon ground Cumin

1/2 teaspoon leaf oregano, crumbled just before adding

Vegetable Oil

Salt & Pepper

Beef Soup base (the paste kind in a jar), optional, but it helps amp up the beefy flavor

If you have time soak the beans overnight, drain and rinse; set aside

Dab moisture from stew meat with paper towels (this helps it brown more evenly.) Salt and Pepper the meat.

In a large heavy pot with lid (I use a Dutch/French Oven) heat 1 to 2 Tablespoons oil until quite hot, but not smoking.

Brown the meat in two batches (or more batches if necessary), don't crowd the meat or it will exude liquid and not brown. Set the cooked meat aside while you continue browning the rest.

When all the meat is browned, drain all but 1 Tablespoon oil from pot, add all the meat and the onion, stirring until onion is translucent and tender, add crushed or minced garlic, stir for a moment.

This is my favorite tip when making chili:

Add seasonings before the liquid. Over medium-low heat add the Chili powder (I used about 2 heaping Tablespoons) the cumin and oregano, stir for a moment to bring out their fragrance. Watch carefully as they burn easily, it will ruin the final dish if they burn.

Add presoaked beans, and enough water to cover by about 2 inches. Bring to a boil over medium high heat, stir occasionally to prevent sticking. If you are using the Beef Base, add it now and blend in.

Reduce heat to medium-low (partially cover with lid) and allow to simmer until meat and beans are very tender, I usually let it simmer on low heat for 1 1/2 to 2 hours, removing lid during the last 45 minutes or so to allow some of the liquid to evaporate.

If the chili becomes too thick before the beans are tender add more water. Taste and adjust seasonings when the beans are cooked through.

Some cooks like to stir in a couple of tablespoons of corn meal during the final 30 minutes, for an even thicker Chili.

To serve I usually add some grated cheese and chopped cilantro on top. You may like to offer chopped onions, Hot Sauce, sour cream, crushed corn chips, etc. for passing at the table.

Here's my cheese of choice for the topping:

Tillamook, of course ~ since I'm in Oregon!

Try to find a local cheese that you like best, or use your favorite.

I love to serve cornbread muffins, or fresh tortillas with chili, but good old saltine crackers are good, too.

Question:

Do you have a favorite Chili recipe (Beef, Chicken, Vegetable, etc.), or special ingredients, or toppings you like to add?

I'd like to hear your favorites!

Have a great Saturday everyone.