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Archive for October, 2015

RECIPE: Chicken Chili Bake with Chipotle Cheddar Biscuits

chicken chili chipotle cornbread

Here’s a hearty chili and chicken dish for
game day. We made extra biscuits. Who can
resist Cheddar Chipotle Buttermilk Biscuits?

 

We’re having a small group over tomorrow to watch the New York City Marathon, and are making the same recipe that was popular with them last year.

We’re doubling the recipe, so we can have leftovers and because fights almost broke out over the Chipotle Cheddar Buttermilk Biscuits.

RECIPE: CHICKEN CHILI BAKE WITH CHIPOTLE CHEDDAR BISCUITS

Ingredients For 4-6 Servings
 
For The Chili

  • 2 tablespoons olive oil
  • 2 pounds bone-in, skin-on chicken thighs
  • Salt and black pepper
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1-1/2 cups crushed tomatoes
  • 1-1/2 cups chicken broth
  • 1 can (15 ounces) pinto beans
  • For The Biscuits

  • 2 cups flour
  • 1-1/2 teaspoons sea salt
  • 1 tablespoon baking powder
  • 1/4 cup (1/2 stick) butter, cut in small cubes
  • 1 cup buttermilk
  • 1-1/2 cups (6 ounces) Wisconsin cheddar cheese, shredded
  • 2 tablespoons chipotles in adobo, any seeds removed, chopped and patted dry
  •  

    Preparation

    1. MAKE the chili: In a deep cast iron skillet or Dutch oven, heat the oil over medium-high heat. Season the chicken thighs with salt and pepper. When the pan is hot, brown the chicken on both sides, about 4 to 5 minutes per side. (You may need to do this in 2 batches–do not overcrowd the pan.) Transfer the chicken to a plate and set aside.

    2. DISCARD all but 1 tablespoon of oil from the pan and return it to medium heat. Add the onions and cook until they begin to soften, 5 to 6 minutes. Add the garlic and cook 1 minute. Add the chili powder and cumin, mix to combine and cook 1 minute. Add the crushed tomatoes and chicken broth.

    3. INCREASE the heat to medium-high and bring to a simmer. Return the thighs to the pan and nestle them in the tomato sauce mixture. Reduce the heat to low; cover and simmer 35 to 40 minutes.

    While chicken simmers, prepare the biscuit dough.

     

    Cheddar Jalapeno Biscuits

    We served the extra biscuits with honey butter. Here’s the recipe. Photo courtesy McCormick.

     

    Preparation

    4. HEAT the oven to 450°F. In large bowl, the whisk flour, salt and baking powder. Cut in the butter with a pastry blender or 2 knives until the mixture is crumbly. Add the buttermilk and cheese; stir until just combined. Fold in the chopped chipotles.

    5. TURN the dough onto a floured work surface. Flatten and gently fold the dough over onto itself 5 or 6 times. Press into an 8-inch circle, about 1-inch thick. With a floured biscuit cutter or cookie cutter (about 2.75-inch diameter), cut the biscuits. Press the dough scraps together and cut additional biscuits.

    6. REMOVE the chicken thighs when they have reached 165°F internal temperature on a meat thermometer. Place on a cutting board to cool slightly.

    7. ADD the beans to the tomato sauce mixture and keep the pan over low heat. Remove the skin and bones from the chicken and shred the meat using two forks. Return the shredded meat to the pan and mix well. Top the chili mixture with the biscuits so that they barely touch. Place the pan in othe ven and bake 20 minutes or until the biscuits are golden brown.

    If you are baking extra biscuits, bake them on a parchment-topped baking sheet.

      

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    TIP OF THE DAY: Pudding Parfaits

    Pudding Parfaits

    If your crowd is elegant, use finer ingredients
    than crushed Oreos and M&Ms. Photo
    courtesy Gather By Damico | Minneapolis.

     

    Add a special element to any small party, or even a quiet evening with the family, by putting together a mix and match pudding parfait bar. It’s a popular annual event at our place; and unlike ice cream parfaits, pudding doesn’t melt.

    If you don’t have glass dessert dishes, use juice glasses or wine glasses so people can enjoy their layering talents.

    You can make the pudding or buy it. At different times. we’ve made instant pudding or cooked pudding, even cooked from scratch (mixing and measuring all the ingredients). Sophisticated palates will prefer the cooked variations.

    Here’s what else you need:

    MIX & MATCH PUDDING PARFAITS

    Basic Ingredients

  • Pudding (offer several flavors, e.g. banana, butterscotch, chocolate, vanilla, lemon)
  • Crushed cookies (chocolate chip, chocolate wafers, gingersnaps, grahams, vanilla wafers)
  •  
    and/or

  • Cake and brownie cubes
  •  
    Crunchy Or Chewy Layers

  • Granola
  • Nuts (our favorites are pistachios, candied peanuts and spiced pecans)
  • Small candies (candy corn, chocolate chips/flavored chips, M&Ms, mini marshmallows, toffee chips, shredded coconut)
  • Berries or diced fruit
  •  
    Creamy Layers

  • Cherry pie filling, fruit purée, fruit curd or preserves
  • Caramel sauce, chocolate sauce, dulce de leche, marshmallow cream
  • Whipped peanut butter (use Jif Peanut Butter Whips or make your own)
  • Whipped cream or other topping
  •  

    Customize the ingredients to your crowd and the occasion. If you’d rather have pistachio or maple pudding, team colors, a layer of crushed peanut butter cups or Corn Flakes, and so forth, by all means set them out!

     

    NEW PRODUCT: TRUWHIP 100% NATURAL WHIPPED
    TOPPING

    If you like frozen whipped topping but not all the chemical additives, now there’s an all-natural alternative.

    Truwhip is the first frozen whipped topping that is 100% natural and gluten-free. Made from plant-based ingredients, it contains no high fructose corn syrup, no hydrogenated oils, no polysorbate 60, no trans fats and no GMOs.

    It’s also gluten-free and certified kosher (dairy) by OU.

    Truwhip Natural and Truwhip Skinny look just like the other stuff and can be used in the same way:

  • In coffee and hot chocolate
  • As a dessert topping
  • In parfaits sundaes
  • For snacking (cookie sandwiches, anyone?)
  •  
    Truwhip Natural has 30 calories, 20 from fat, per two-tablespoon serving. Truwhip Skinny has 25 calories, 15 from fat.

    Discover more at Truwhip.com.

    In terms of the flavor, to quote one of our tasters:

    “It tastes different from Cool Whip. You kind of get used to all those chemicals.”

    It tastes like what it is: cool, creamy and natural.

     

    truwhip-gingerbread-man-ps-230

    Truwhip Cartons

    Truwip, in Natural (regular) and Skinny (reduced fat). Photos courtesy Peak Foods.

     

      

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    TIP OF THE DAY: Breadcrumb Topping On Pasta

    Macaroni & Cheese With Breadcrumbs

    linguine-bread-crumbs-all-ondaFB-230

    TOP PHOTO: Mac & cheese, crumbed for
    crunch and glamour. Photo courtesy Morgans
    Hotel | NYC. BOTTOM PHOTO: Linguine
    tossed in olive oil, Parmesan and herbs,
    topped with bread crumbs. Photo courtesy
    All’onda | NYC.

     

    If you peruse recipes for mac and cheese, you’ve likely noticed that the better recipes—certainly those by name chefs—regularly add a sprinkle of toasted breadcrumbs on top of the dish. Chefs like Marcus Samuelsson and Michael Symon have contributed crumbed mac recipes to this website.

    While mac and cheese may not be a southern Italian tradition, toasted breadcrumbs are, often replacing grated cheese as a garnish for the pasta.

    As we close out National Pasta Month, our tip is: Go southern and garnish some of your pasta dishes with breadcrumbs instead of cheese. If you can’t live without grated Parmesan, toss the pasta with it before topping with breadcrumbs.

    In its simplest form, just toss cooked pasta in olive oil, plate it and sprinkle with breadcrumbs. If you like anchovies, try the classic recipe with anchovies and chile flakes below.

    THE HISTORY OF BREADCRUMBS ON PASTA

    According to Academia Barilla, the tradition of pasta with breadcrumbs in Southern Italy was created by poorer people who could not afford pricier ingredients like cheese.

    They would prepare the breadcrumbs using stale bread leftovers. Those who had them also added kitchen staples, salted anchovies and dried chili peppers.

    Over time in the region of Calabria, people began to prepare this dish on Christmas Eve, which was traditionally fish or seafood (or, in the Feast Of Seven Fishes, both).
     
    MAKE YOUR OWN PANGRATTATTO BREADCRUMBS

    When we have enough bread ends left over, we make pangrattatto (“grated bread”) instead of buying gourmet seasoned breadcrumbs. This classic Italian garnish consists of breadcrumbs toasted in olive oil and seasoned.

    Feel free to use your favorite seasonings. Anchovy paste, cayenne, chili flakes, garlic, herbs, lemon zest, Parmesan cheese and parsley are traditional; but you can try curry, nutmeg or whatever you think adds pizzazz to your pasta recipe.

     

    The type of bread doesn’t matter; a combination of different loaves only adds to the flavor. If you don’t have enough bread ends saved up, you can dry out fresh bread (details follow) or default to panko, Japanese breadcrumbs.

    In addition to pasta topping, use the crumbs on casseroles and gratins, in meatballs and meatloaf.

     

    Preparation

    1. PLAN ahead. Store all the ends and leftover slices from loaves of bread in a heavy-duty freezer bag. You can keep it in the freezer or not. When you’re ready to make breadcrumbs…

    2. LET the bread sit at room temperature overnight or until it gets hard enough to grate into breadcrumbs. (Our Nana kept the ends in a breadbox for weeks until she had enough to make crumbs.) If your bread isn’t hard enough, you can dry it in a 250°F oven.

    3. GRATE the bread on the grating disk of a food processor to the desired texture, or with a hand grater. We prefer a coarser crumb that provides crunch, rather than the fineness of commercial breadcrumbs.

    4. STORE the crumbs in an airtight jar. When ready to use, measure out what you need for the recipe.

    5. HEAT a bit of olive oil in a sauté pan over medium heat (1/4 cup olive oil for 4 tablespoons crumbs). Add the breadcrumbs and seasonings. Toast the breadcrumbs for 2 to 3 minutes, or until they are golden.
     

     

    bucatini-anchovies-crumbs-theculinarychronicles-230

    This version of Bucatini With Anchovies & Chilies uses anchovy paste and adds kale, with a light dusting of crumbs. Here’s the recipe from The Culinary Chronicles.

     
    RECIPE: BUCATINI WITH ANCHOVIES & CHILI FLAKES

    This Calabrian dish, courtesy of Acadamia Barilla is made with bucatini, a thick spaghetti-like pasta with a hole running through the center. The name comes from the Italian buco, “hole” and bucato, “pierced.” You can substitute any ribbon pasta.

    This dish is traditionally served on—but not confined to—Christmas Eve. You can make it in just 25 minutes, anytime you have a hankering for anchovies.

    If you don’t want the brininess of anchovies but want a depth of piquant umami flavor, substitute anchovy paste.

    Serve the dish with a full-bodied red wine.

    Ingredients For 4 Servings

  • 1 pound bucatini
  • 4 salted anchovies (substitute 1 heaping tablespoon anchovy paste)
  • 4 tablespoons breadcrumbs
  • ¼ cup extra virgin olive oil
  • 1 pinch red chili flakes (more to taste)
  •  
    Preparation

    1. BRING a large pot of water to a boil. While it heats…

    2. RINSE the anchovies well under running water and debone them. Place a pan over low heat and add half the olive oil. Once the oil is hot, add the anchovies and cook for a couple of minutes, until the anchovies break down. While the anchovies are cooking…

    3. PLACE another pan with the remaining oil over medium heat. Add the breadcrumbs and chili flakes. Toast the breadcrumbs for 2 to 3 minutes, or until they are golden.
    Once the water is boiling…

    4. ADD the salt and cook the bucatini following the package instructions. Drain the pasta when done and toss with the anchovies and toasted breadcrumbs.

      

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    TOP PICK OF THE WEEK: Serpent’s Bite Apple Cider Flavored Whisky

    Serpent's Bite Bottle

    Good enough to tote in a flask. Photo
    courtesy Spirits Marque One.

     

    Flavored shots are trending, and our favorite this season is Serpent’s Bite Apple Cider Flavored Whisky.

    It does for whisky what so many distillers have done for vodka: infuses a delectable layer of flavor.

    And Serpent’s Bite is the flavor of fall. It will appeal to fans of whisky and hard apple cider alike. It’s very smooth with a fine balance of sweet, crisp apple cider flavors with the whisky. The latter is distilled from corn and rye, which are blended during distillation and then infused with the apple cider flavors.

    Serpent’s Bite was made to be enjoyed in a neat shot, straight up with a slice of apple, or in a mixed-based shooter.

    At 35% ABV/70 proof, it’s a bit less alcoholic than your typical shot.

    It’s available in 50 ml (MSRP $1.89), 750 ml (MSRP $15.99) and 1 liter bottles (MSRP $18.99).

    If you want to know anything else about it, too bad. The only things on the one-page website are links to Facebook page, Instagram and Twitter feeds, the latter promoting the hashtag #BiteTheNight.

     
    Perhaps the only thing to say is: It tastes really good and would be a swell gift for the right folks.

    Spirits Marque One, producer of Serpent’s Bite, is part of Constellation Brands, the holdings of which comprise the world’s largest producer of wine, including Manischewitz and Robert Mondavi. Other alcohol brands among the hundred-plus include Corona beer and Svedka vodka.

     

    WHISKY VS. WHISKEY

    Whisky is the Scottish spelling of whiskey. The alternative spelling was chosen to differentiate the national product from Irish whiskey.

    The “whisky” spelling is used in Canada, Japan and Wales, as well as Scotland.

    In the United States, a 1968 directive from the Bureau of Alcohol, Tobacco and Firearms specifies “whisky” as the official U.S. spelling. However, it allows the alternative spelling, “whiskey.”

    Most U.S. producers prefer to include the “e,” as do we. Without it, it looks like something is missing.

    And another reason to keep the “e”: Irish whiskey predates Scotch whisky. Check out this brief history of whiskey.

    Ironically, distillation was discovered in the 8th century in Persia—a country that has not permitted the sale and consumption of spirits since the 1979 Islamic revolution.

     

    Serpent's Bite Shot

    Take a sip, bite the apple. Photo courtesy Spirits Marque One.

     

      

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    HALLOWEEN: Layer Cake With Candy Corn

    Halloween Layer Cake Recipe

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/halloween layer cake tasteofhome 230

    TOP PHOTO: Halloween Layer Cake from
    Harry & David. BOTTOM PHOTO: Make your
    own Halloween layer cake with this recipe.
    Photo courtesy Taste Of Home.

     

    If yesterday’s Spider Web Brownies didn’t blow your cobwebs away, how about a layer cake?

    In addition to Halloween, the recipe below, from Taste Of Home, is also spot-on for October 30th, National Candy Corn Day.

    There are two orange-colored labels and one chocolate layer. You’ll need three 9-inch round cake pans.

    Prep time is 20 minutes, bake time is 30 minutes plus frosting and glaze.

    RECIPE: HALLOWEEN LAYER CAKE

    Ingredients For 12-16 Servings

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup baking cocoa (not cocoa drink mix)
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1 tablespoon grated orange peel
  • 10 drops yellow food coloring
  • 6 drops red food coloring
  •  
    For The Frosting

  • 3 packages (3 ounces each) cream cheese, softened
  • 5-3/4 cups confectioners’ sugar
  • 2 tablespoons milk
  • 8 drops yellow food coloring
  • 6 drops red food coloring
  •  

    For The Glaze

  • 3 ounces semisweet chocolate
  • 1/3 cup heavy whipping cream
  • Candy corn for garnish
  •  
    Preparation

    1. PREHEAT the oven to 350°F.

    2. CREAM the butter and sugar in a bowl, until light and fluffy. Add the eggs one at a time, beating well after each.

    3. COMBINE the flour, baking powder and salt; add alternately with the milk to creamed mixture. Mix well.

    4. COMBINE the cocoa, water and vanilla; stir in 2 cups of the cake batter. Pour into a greased and floured 9-inch round baking pan.

    5. ADD the orange extract, peel and food coloring to the remaining batter. Pour into two greased and floured 9-inch round baking pans. Bake for 30 minutes or until the cake tests done. Cool for 10 minutes before removing from the pans to wire racks.

    6. MAKE the frosting: In a bowl, beat all frosting ingredients until smooth. Place one orange cake layer on a cake plate; spread with 1/2 cup frosting. Top with chocolate layer; spread with 1/2 cup frosting. Top with second orange layer. Frost the sides and top of each.

    7. MAKE the glaze: Microwave the chocolate and cream on high 1-1/2 minutes or, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn.

     

    Candy Corn Cake Recipe

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/candy corn cheesecake tablespoon.com 230

    TOP PHOTO: Edge the cake with rolled wafer cookies and top with candy corn. Recipe from TexasMonkey.Blogspot.com. BOTTOM PHOTO: Candy Corn Cheesecake. Recipe from from Tablespoon.com.

     

      

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