Showing posts with label one pan recipes. Show all posts
Showing posts with label one pan recipes. Show all posts

Friday, August 19, 2022

Creamy Hatch Chili Pepper Spinach Chicken

Truly, the title "creamy Hatch chili pepper spinach chicken" says it all: Tender breasts in a spicy, succulent sauce! Serve over rice or pasta to complete the meal. 

Food Lust People Love: Truly, the title "creamy Hatch chili pepper spinach chicken" says it all: Tender breasts in a spicy, succulent sauce! Serve over rice or pasta to complete the meal.

Years ago, when we lived in Brazil (circa 1993-1999) one of my closest friend’s husband was from New Mexico. They made it a point to travel home during Hatch chili pepper season (or would enlist relatives to make their purchases) and they would return to our small town of Macáe with bags and bags of frozen roasted peppers to use all year. I had never heard of Hatch peppers but being a lover of all things chili pepper, I was quickly hooked.

The name Hatch chili actually refers to the area in which they are grown - the Hatch Valley - but generally they are a long green pepper with a mild heat but lots of flavor.  

We moved to Houston in 1999 and I hoped for New Mexican peppers, but Hatch peppers hadn’t made it there yet. It took another few years but eventually, Hatch season became a thing, even that far east due to Central Market, the upscale purveyor of gourmet food owned by the parent company of Texas grocery store H-E-B. 

Central Market brought in the peppers by the truckload and the immense roasters (think huge turning cages like you'd put raffle tickets in!) and roasted them fresh outside of their stores. Since then, other area supermarkets have gotten in on the action and the Houston air on the weekends right now is filled with aroma of charred peppers.

Make note: If you are lucky enough to be able to travel to New Mexico, the Hatch Chile Festival takes place every year on Labor Day weekend in Hatch, NM. This year they celebrate their 50th anniversary so it should be a lot of fun. 

Creamy Hatch Chili Pepper Spinach Chicken

Yep, it’s Hatch chili pepper season again and, as promised, here’s my first recipe using that wonderful pepper. It’s quite easy to make but the flavor is out of this world wonderful! Because I lack freezer space, I like to roast my own in the oven but you can use the already roasted ones, if you can get your hands on them. 

Ingredients - to serve six
For the creamy hatch chili pepper sauce:
4 fresh hatch chili peppers
juice from half a lime
2 cloves garlic
1 cup or 240ml heavy cream
Fine sea salt and freshly ground black pepper to taste

For the chicken:
3 large boneless, skinless chicken breasts (about 8oz or 225g each)
1 tablespoon white vinegar
Fine sea salt
Freshly ground black pepper
Olive oil

For optional garnish: chopped cilantro or parsley

Method
Broil the peppers on a baking sheet until they’re charred and black all over on both sides. 


Put them in a plastic bag for about five minutes to loosen the peels. Open the bag and let the peppers cool until you can handle them with bare hands. Rub or pull the peels off. Cut the stem end off and discard. If you like things spicy, leave the seeds. If not, remove the seeds and discard. 


Chop the garlic cloves roughly. 

Place the peppers in a food processor with the garlic, lime juice and sour cream. 


Blend until combined and smooth. Add a good pinch or two of salt and freshly ground black pepper to taste. 


Refrigerate until you are ready to cook the chicken. The earlier ahead you make this, the better it is! 

Cut the chicken breasts in half lengthwise. 


Sprinkle them with the vinegar on both sides then sprinkle lightly with salt and pepper. 


Drizzle your pan with olive oil and then pan fry the chicken breasts over a high heat until golden both sides. You may need to do this in two batches, depending on the size of your pan.


In that case, remove the browned breasts to a plate then pan-fry the second batch. The chicken does not need to be cooked completely through at this point. It will finish cooking, simmering in the creamy hatch sauce.


When all the chicken is browned and on the plate, add the baby spinach leaves to the pan and cover for a few minutes, until the spinach starts to wilt. 


Remove the lid and cook for a few more minutes until the spinach liquid evaporates.


Add the creamy hatch sauce back to the pan. Stir to combine and heat gently to warm. 


Tuck the browned chicken pieces into the sauce. 


Spoon it over to cover. Simmer till chicken is cooked through.


Sprinkle with a little chopped cilantro or parsley to garnish, if desired. 

Food Lust People Love: Truly, the title "creamy Hatch chili pepper spinach chicken" says it all: Tender breasts in a spicy, succulent sauce! Serve over rice or pasta to complete the meal.

Serve over rice or pasta. 

Food Lust People Love: Truly, the title "creamy Hatch chili pepper spinach chicken" says it all: Tender breasts in a spicy, succulent sauce! Serve over rice or pasta to complete the meal.

Enjoy! 

Do you get Hatch chili peppers where you live? For more information about these great peppers and possible substitutes, Chili Pepper Madness is a great source. 



Pin this Creamy Hatch Chili Pepper
Spinach Chicken!

Food Lust People Love: Truly, the title "creamy Hatch chili pepper spinach chicken" says it all: Tender breasts in a spicy, succulent sauce! Serve over rice or pasta to complete the meal.

 .



Monday, February 17, 2020

Sous Vide Chicken Crown Roast

A bone-in chicken crown roasts to perfection after a sous vide of one hour and 45 minutes. Succulent and tender, it carves wonderfully into delectable slices. Serve with onions, carrots and/or parsnips for a complete meal.

Food Lust People Love: A bone-in chicken crown roasts to perfection after a 1 hour 45 minutes sous vide. Succulent and tender, it carves wonderfully into delectable slices. Serve with onions, carrots and/or parsnips for a complete meal.



I know that science is still trying to nail down whether meat cooked on the bone is tastier, but as for me, I am a believer. I have been known to butterfly and marinate legs of lamb to put them on a charcoal grill but that’s about the only time I willingly take a bone out before cooking.

If you’ve never searched, you might not be aware that sous vide recipes for poultry with bones still in are few and far between. Frankly, I couldn’t find one for a whole bird. Most poultry roast recipes call for removing the bones or at the very least butterflying the bird. I’m sure the reason is that it’s hard to keep a whole bird submerged, because of the air inside.

I solved that problem a couple of years ago when I wanted to roast two guinea fowl for Christmas. I stuffed them! It was a risky experiment that could have meant a terrible Christmas dinner but they turned out beautifully! I was so impressed that I’ve even used sous vide to cook a whole stuffed turkey. I cannot tell you how moist and tender the meat was, even the breast.

That’s why I was so excited when I found a chicken crown roast to further experiment on. It’s not a very common cut for chicken although many shops do sell turkey crowns around the holidays. Basically the crown is the whole breast, both sides, with the bones that support it underneath, sometimes with the ribs as well, sometimes without. It's a good place to start if you are scared of sous vide-ing a whole bird.

Sous Vide Bone-in Chicken Crown

Partially cooking the crown roast first by sous vide before roasting ensures that the meat is tender and juicy, yet covered by golden brown skin that people will fight over. To make a full meal of this beauty, you can add onions, carrots, parsnips and/or potatoes to the roasting pan. Or roast it alone if you have other side dishes in mind. It's one of our favorite family meals.

Ingredients
For sous vide:
1 chicken crown, bone in, skin on (about 1 1/2 lbs or 700g)
1 small lemon, sliced in thin wedges
Flakey sea salt
Freshly ground black pepper
Leaves from 1 large sprig rosemary
2-3 tablespoons butter

Optional for roasting:
2 tablespoons olive oil
3-4 small onions, peeled and quartered
1.1 lbs or 500g Chantenay carrots, topped, tailed and scrubbed clean
2-3 parsnips, peeled and cut into sticks
Sea salt
Freshly ground black pepper

Method 
Set up your sous vide machine to 145ºF / 62.8ºC in a large vessel filled with water up to the MAX line. Set the time for 1 hour and 45 minutes. (I use this Anova Sous Vide Precision Cooker. <Amazon affiliate link)

Liberally salt and pepper the chicken crown. Okay, this guy hasn't been salted and peppered yet but I wanted to show you what he looks like out of the bag.



Put it in a large sealable bag with the lemon wedges, rosemary and butter. Carefully submerge the bag in the heating water until all of the air inside has been pressed out to create a vacuum. Seal the bag.



Sous vide at 145°F/62.8ºC for 1 hour 45 minutes.

Remove the whole bag from the sous vide vessel and leave to cool still in the bag.

If you aren't roasting until later, refrigerate and increase the roasting time to compensate. You will be looking for an internal temperature of about 165°F or 75°C.

To finish, roast on 375°F or 190°C, fan assist, for about 40-45 minutes, accompanied by onions, carrots and/or parsnips drizzled with olive oil and seasoned with salt and pepper, if desired. Turn pan occasionally so the chicken crown browns evenly.

Cover with foil and leave to rest for 10 minutes. Carve to serve with pan juices.

Food Lust People Love: A bone-in chicken crown roasts to perfection after a 1 hour 45 minutes sous vide. Succulent and tender, it carves wonderfully into delectable slices. Serve with onions, carrots and/or parsnips for a complete meal.


Enjoy!

It’s Multicooker Monday again, that monthly post when we attempt to make more use of our slow cookers, Instant Pots, sous vide machines and air fryers and hopefully inspire you to use yours as well. Many thanks to our group founder and host, Sue of Palatable Pastime. Check out the other recipes we are sharing:

Monday, September 9, 2019

Hasselback Fondue Potato Bake #BakingBloggers

There are two stars of this recipe for hasselback fondue potato bake: First up are the new potatoes, sliced and roasted, opening up nicely so star number two, the cheese, can melt right inside. The finishing touches of wine and cream, not to mention quick pickled onions, make this dish one you’ll cook again and again.

Food Lust People Love: There are two stars of this recipe for hasselback fondue potato bake: First up are the new potatoes, sliced and roasted, opening up nicely so star number two, the cheese, can melt right inside. The finishing touches of wine and cream, not to mention quick pickled onions, make this dish one you’ll cook again and again. This recipe is adapted from one on the .delicious magazine website called hasselback potato bake.  It is described as “a love affair between crisp, roast potatoes and melted cheese – more specifically fondue.”


Here I am channeling Nigella again. (Did you see the almond clementine cake in my last post? So good!) I think it is something to do with the weather turning just a bit cooler and I am motivated to share warming recipes. My apologies to everyone who is still in Indian summer mode, but it’s getting chilly here in the Channel Islands. We aren’t turning the heat on yet but I am certainly enjoying having the oven on in the kitchen again.

The first time I ever heard of hasselback potatoes was on one of Nigella’s shows, probably 10 years ago, and instantly they became one of my favorite dishes. Because who doesn’t love a roast potato that opens up for more butter and/or gravy? No one, that’s who.

Hasselback Fondue Potatoes

This recipe is adapted from one on the .delicious magazine website called hasselback potato bake.  It is described as “a love affair between crisp, roast potatoes and melted cheese – more specifically fondue.” Theirs also called for kirsch, which I know can be a traditional addition to fondue but I am not a fan. Add a sprinkle with the cream and wine if you are.

Ingredients
1 small purple onion, sliced thinly
2 tablespoons red wine vinegar
Pinch sugar
Pinch salt
1 1/2 pounds or 680g new potatoes, scrubbed clean
1/4 cup or 57g butter, melted, plus extra for the baking pan
6 bay leaves
1/2 garlic bulb, halved horizontally
Fine sea salt
Freshly ground black pepper
8 3/4 oz or 250g mature cheddar (or your favorite mix of flavorful cheeses)
1/3 cup or 78ml whipping cream
1/3 cup or 78ml dry white wine

Note: Substitute your favorite cheese for this dish. I used primarily a Welsh cheddar with garlic and herbs, called Green Thunder, plus really sharp extra mature cheddar to make up my required amount.

Method
Put the sliced onion in a small bowl. Pour the vinegar over the onion and add the pinches of salt and sugar and stir. Set aside to marinate.



Grate your cheese/s. If using more than one kind, mix them together now.

Preheat your oven to 400°F or 200°C and prepare your baking pan or casserole dish by greasing it with a little butter. Choose a vessel that fits your potatoes fairly snugly so they will stay cut side up without rolling around.

Rest each potato on a wooden spoon and cut slices all the way across, just down to the spoon.


Arrange the potatoes in the buttered pan. Use a pastry brush to coat them with half of the melted butter. Tuck the bay leaves and garlic in between the potatoes and sprinkle the whole dish with fine sea salt and a few generous grinds of black pepper.





Roast the potatoes in your preheated oven for about 30-35 minute, or until they are golden and almost cooked through. (Poke them with a fork to check.)

Baste the potatoes with the remaining butter and return the pan to the oven for another 15 minutes. The slits of the hasselback potatoes should really be opening up now, ready to absorb the delicious cheese, cream and wine that are coming!


Remove the baking pan from the oven and sprinkle on half of the grated cheese. Pour half of the wine over the potatoes, followed by half of the cream.



Set aside a few slivers of the pickled onion and scatter half of the balance on top of the cheese.

Food Lust People Love: There are two stars of this recipe for hasselback fondue potato bake: First up are the new potatoes, sliced and roasted, opening up nicely so star number two, the cheese, can melt right inside. The finishing touches of wine and cream, not to mention quick pickled onions, make this dish one you’ll cook again and again. This recipe is adapted from one on the .delicious magazine website called hasselback potato bake.  It is described as “a love affair between crisp, roast potatoes and melted cheese – more specifically fondue.”

Follow this with the rest of the cheese, wine and cream, then top with the second half of the pickled onion.

Bake for another 10-15 minutes or until the cheese is completely melted and the whole dish is bubbling. If the cheese isn’t browned enough, you can turn the broiler on for a few minutes but do not step away, if you do. Cheese can burn quickly!

Top with the few reserved slivers of onion to serve, for a last pop of color and freshness.

Food Lust People Love: There are two stars of this recipe for hasselback fondue potato bake: First up are the new potatoes, sliced and roasted, opening up nicely so star number two, the cheese, can melt right inside. The finishing touches of wine and cream, not to mention quick pickled onions, make this dish one you’ll cook again and again. This recipe is adapted from one on the .delicious magazine website called hasselback potato bake.  It is described as “a love affair between crisp, roast potatoes and melted cheese – more specifically fondue.”


Enjoy!

This month my Baking Blogger friends are sharing their favorite recipes with potatoes. Many thanks to our host Sue of Palatable Pastime for her behind the scenes work and this delicious theme. Check out all the tasty potato recipes below.


Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.


Pin this Hasselback Fondue Potato Bake!

Food Lust People Love: There are two stars of this recipe for hasselback fondue potato bake: First up are the new potatoes, sliced and roasted, opening up nicely so star number two, the cheese, can melt right inside. The finishing touches of wine and cream, not to mention quick pickled onions, make this dish one you’ll cook again and again. This recipe is adapted from one on the .delicious magazine website called hasselback potato bake.  It is described as “a love affair between crisp, roast potatoes and melted cheese – more specifically fondue.”

 .