Category Archives: Main Dish

Braised Cauliflower and Squash Penne Pasta

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , , ,

One of the items I always keep in my pantry is at least one box of chicken broth.  I reach for it when I make a quick sauce or to moisten a leftover casserole.  But more important it’s the way to fast flavorful dinners.  Obviously its used in soups, but I also use it to whip up dishes like risotto, or a one-pot meal such as the one I have for you today.

Braised Cauliflower & Squash Penne Pasta

Braised Cauliflower & Squash Penne Pasta

If I had all the time in the world, making my own chicken broth  by simmering meat, bones, and vegetables for hours would be ideal,  but I don’t, so that’s why I love boxed chicken broth.  I have cans of broth on my shelf too, for when only small amounts are needed, and I know I’ll use all of it, but for convenience, you can’t beat the box.  Pop the top and you’re ready to go.   Even when opened it keeps a long time in the refrigerator.   If you haven’t gotten around to trying boxed chicken broth, try it once for the convenience, but be sure to choose one with reduced sodium content.

A satisfying meatless meal.

A satisfying meatless meal.

This recipe for penne pasta with cauliflower and butternut squash goes together quickly, is a wonderful combination of flavors, and best of all the pasta cooks right in the broth with the vegetables, getting all that extra flavorful.  The starch from the pasta combines with the broth as it simmers and creates a thickened silky sauce.  And because its all cooked in one pot, cleanup is a breeze.  The dish can be vegetarian/vegan by using vegetable broth instead of the chicken, but expect the sauce to be a little bit darker in color.

We loved this dish as a meatless meal, served with a green salad,  but it would also be a great side dish to baked chicken, pork or fish.

BRAISED CAULIFLOWER AND SQUASH PENNE PASTA

Yield:   Makes 4 servings

Just a few ingredients.

Just a few ingredients.

Ingredients:

  • 1 Tbsp. extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1/4 tsp. crushed red pepper
  • 4 cups chicken broth, or vegetable broth
  • 8 ounces whole-wheat penne pasta (about 3 cups)
  • 2 cups cauliflower florets, about 1-inch size
  • 2 cups peeled butternut squash, cut about 1-inch size pieces
  • freshly ground pepper to taste
  • 1/4 cup shredded Romano cheese

Directions:

1.  Heat oil in a large saucepan over medium-high heat.   Add garlic, thyme and crushed red pepper and cook, stirring, for 1 minute.

2.  Add broth, penne, cauliflower and squash.  ( a quick side note:  I roasted my squash with red onions and a little olive oil, to caramelize it and intensify the flavor, then added it to the cauliflower and pasta mixture at the end.)

Add cauliflower and pasta to the pan with chicken broth.

Add cauliflower and pasta to the pan with chicken broth.

Bring to a boil over high heat.  Reduce heat to a lively simmer and cook, uncovered, until the pasta is tender and the liquid is thickened and greatly reduced, 14 to 16 minutes.  Remove from heat, stir in pepper and let stand for 5 minutes.  Serve topped with cheese.

Serve topped with grated Romano cheese.

Serve topped with grated Romano cheese.

SOURCE:   Eating Well

Pork Scaloppine with Mustard Pan Sauce

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , ,
Pork Scalopine with Mustard Sauce

Pork Scaloppine with Mustard Sauce

Back in my youth when my mom did most of the cooking, we often had baked pork chops in a mushroom gravy,  This was made using canned cream of mushroom soup for the sauce. Very easy to make; just pour a can of undiluted cream of mushroom soup over pork chops in a baking dish.  Put into the oven and bake;  as the soup melted down it got mixed with the pork pan juices to create a flavorful gravy.  Served with baked or mashed potatoes, I loved it.

Now I wouldn’t dream of cooking like this.  Why?  Because we have since learned about the high sodium content of canned soups (and other additives, we may know nothing about),  These days I want to control the amount of fat and sodium and know exactly what goes into the food I eat and feed to my family.  No white stuff in a can for me!IMG_5110

However, I still love pork chops with gravy, so when I found the recipe for this dish, I knew immediately that I would make it, and that I would like it.  Tender slices of boneless pork loin ( either tenderloin or chops), briefly cooked to just barely done, then smothered in a mustard-sour cream gravy flavored nicely with shallots, garlic and chicken broth.  This came close to my mother’s baked pork chops, without the concern about sodium, or other unknown ingredients.  I’m so glad I found this recipe.  I know I’ll be making it again.   It’s quick to produce and so good.  I think you will like it, too.

PORK SCALOPPINE WITH MUSTARD PAN SAUCE

Yield:   Serves 4

Ingredients:

  • 1 pound pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to 1/4-inch thickness.  ( I used boneless pork chops, cut each one  in half and pounded them out to about 1/4-inch thickness.  That worked very well as a substitute.)
  • 1/4 tsp. salt, and 1/4 tsp. black pepper

    Not many ingredients.

    Not many ingredients.

  • 1 Tablespoon canola oil, divided
  • 1/4 cup minced shallot  ( 1 large shallot)
  • 2 teaspoons minced fresh garlic  ( 1 large clove)
  • 1/2 cup unsalted chicken stock
  • 2 Tablespoons grainy mustard ( Dijon preferred, but honey mustard might produce a different, sweeter, flavor.)
  • 3 Tablespoons reduced-fat sour cream
  • 1 Tablespoon chopped fresh parsley

Directions:

1.  Sprinkle pork with the salt and pepper.   Heat a large skillet over medium-high heat.  Add 1 teaspoon canola oil, swirl to coat.  Add 6  cutlets;  cook 2 minutes or each side or until done.  Remove from pan, keep warm.  Repeat procedure with 1 teaspoon canola oil and remaining pork.

2.  Return skillet to medium-high heat.  Add remaining 1 teaspoon oil to pan, swirl to coat.  Add shallots and garlic to pan;  cook 2 minutes, stirring occasionally.  Add chick stock and mustard, cook 1 minute, scraping pan to loosen browned bits.

Saute shallots and garlic, then add mustard and chicken stock.

Saute shallots and garlic, then add mustard and chicken stock.

Stir in sour cream; cook 1 minute.

Add sour cream and stir in.

Add sour cream and stir in.

Serve pork with sauce.  Sprinkle with parsley.

Pork cutlets in a tasty cream gravy to serve other rice, noodles, or potatoes.

Pork cutlets in a tasty cream gravy to serve other rice, noodles, or potatoes.

The sauce is very good over rice or noodles.  In fact you could double the quantity of sauce if you want to serve it that way.  Roast baby carrots are a nice accompaniment to this dish also.

Baby carrots, drizzled with olive oil, salt and pepper. Bake at 400*F for 20 minutes.

Baby carrots, drizzled with olive oil, salt and pepper. Bake at 400*F for 20 minutes.

Pork Scalopine with Mustard Sauce

Pork Scaloppine with Mustard Sauce

SOURCE:   Cooking Light

Baked Macaroni Casserole with Three Cheeses

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,

Ahhhh,  Baked macaroni and cheese!!!   One of the nice things about the return of cool weather is that we can indulge in some of our favorite casseroles.   The one casserole dish that stands out above all others at my house is Baked Macaroni and Cheese.  Mr. D.  goes nuts-o for it!

Baked cavatappi with three cheeses

Baked cavatappi with three cheeses

This is another of those dishes that everyone probably has a favorite recipe for, or they just make it without a recipe.  That’s usually what I do.  But back in 2006,  (Yup, way back then),  I came across this recipe that incorporates three different cheeses into the mix, and the resulting cheesiness is outstanding.  The other thing I like about it is using a different shape pasta.  Most everyone I know uses elbows, and there’s nothing wrong with elbows,  I love them, too.   But, ya know?  Sometimes I just need a change!

So cavatappi is what is called for in this recipe, or any other interesting pasta that excites you.  But be different,  don’t use elbows.  When choosing a pasta shape, think about what will hold all that cheese sauce best– something with curves or openings for the cheese to cling to.    Along with the mac and cheese,  I like to serve ham, and a green vegetable.  The evening I made this I had sautéd beet greens, but spinach or broccoli would also be good with it.   Omit the meat and serve with just a vegetable or a big salad and it becomes a great meatless meal.

Mr. D. said this meal was so special that it felt like a Birthday dinner.  I told him I was practicing for his birthday!  😀

This recipe is one I prepare when I want to splurge a little and serve something rich and decadent, because of the quantity and quality of cheese used.  You can certainly substitute different cheeses if you wish, but choose those that have good melting abilities.

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CAVATAPPI CASSEROLE WITH THREE CHEESES

Yield:   6 – 8 servings

Ingredients:

  • 1 pound cavatappi or other short, spiral shaped pasta

    Squiggily pasta and three cheeses become a super mac and cheese dinner.

    Squiggily pasta and three cheeses become a super mac and cheese dinner.

  • 4 Tablespoons butter
  • 4 Tablespoons all-purpose flour
  • 4 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper (optional)
  • 8 ounces Gruyére cheese, grated ( 2 cups)
  • 6 ounces Gouda cheese, shredded ( 1 1/2 cups)
  • 2 ounces Parmesan cheese, grated, ( 1/2 cup)

Directions:

1.  Cook pasta according to package directions.  Drain and set aside.  Lightly grease a 13 x 9-inch glass baking dish, or similar size casserole, or 6 – 8 individual ramekins, and set aside.  Preheat oven to 350*F.

2.  Melt butter in a Dutch oven over medium-high heat.  Add flour, and cook whisking constantly, 1 minute.  Slowly whisk in milk, and cook, whisking constantly. 5 minutes or until mixture comes to a boil and thickens.  Whisk in salt, black pepper and if desired red pepper.  Remove from heat, and add 1 cup Gruyére, whisking until smooth.  Add Gouda and Parmesan, and whisk until smooth.

Add cheese sauce to cooked pasta.

Add cheese sauce to cooked pasta.

3.  Add sauce to pasta and stir to combine.   Transfer mixture to prepared dish or ramekins, top with remaining 1 cup Gruyére, and bake at 350*F for 20 minutes or until bubbly.

Doesn't that look good?

Doesn’t that look good?

SOURCE:   Country Living

Shrimp Tacos with Corn and Avocado Salsa

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , ,
Shrimp tacos with corn and avocado salsa.

Shrimp tacos with corn and avocado salsa.

Continuing with my meal solutions for an extremely busy week,  this is another meal that goes together quickly, can be made in parts, and supplies a lot of good quality nutrients —–

Tacos made with shrimp and a tasty corn and avocado salsa make a light and easy meal.  The shrimp are sautéed with garlic, cumin and coriander, and the salsa, made with corn, chopped tomato, red onion, jalapeño pepper, cilantro, avocado and lime, provides the perfect combination of flavors to compliment the shrimp.  Fresh corn is preferred, but frozen corn will work in a pinch.  You can also make your own taco corn tortillas, as described in the recipe notes, or use “store bought” ones.

IMG_5211

SHRIMP TACOS WITH CORN AND AVOCADO SALSA

Yield:   Makes 8 tacos,  ( 4 – 6 servings)

Ingredients:

  • 1  1/4 pounds large shrimp, peeled, deveined, tails removedIMG_5212
  • 2 Tbsp. olive oil
  • 1 clove garlic, very finely chopped
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. Old Bay Seasoning (optional)
  • 8 taco shells  ( or 6-inch corn tortillas–see notes, below)
  • 1/2 cup queso fresco, or finely shredded Monterey Jack cheese

For the Salsa:

  • 2 ears sweet corn, kernels removed, about 1 cup
  • 1 large, ripe tomato, seeded and chopped,  about 1/2 cup
  • 1/4 cup red onion, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 Tbsp. freshly squeezed lime juice
  • 2 Tbsp. fresh cilantro, chopped
  • 1 medium avocado, peeled and cut into small cubes
  • salt and freshly ground black pepper

Preparation:

1.  Place the shrimp in a large bowl and toss with the olive oil, garlic, cumin, coriander and Old Bay Seasoning.  Set aside.

2.  Combine the corn, tomato, red onion, jalapeño, lime juice and cilantro.  Season to taste with salt and pepper, then add the avocado, taste and season again.  Set aside.   This can be made in advance and refrigerated until meal time.

Note:  If your corn is very fresh and tender,  you can use the kernels raw.  If not, place them in a shallow dish, cover and microwave for 1 1/2 to 2 minutes on high.  If using frozen corn, be sure to thaw and blot away any excess moisture with a paper towel before adding to the salsa.

3.  Heat a heavy skillet over medium-high heat.  Add the shrimp and sauté until pink and opaque, about 2 minutes.

To serve, spoon a portion of the corn salsa into the bottom of each taco shell.  Top with shrimp and a sprinkling of cheese.

IMG_5214

How to Make Your Own Taco Shells

Preheat the oven to 375*F.  Lightly brush or spray both sides of the 6-inch tortillas with vegetable oil.  Turn a 12 cup muffin pan upside down, fold the tortillas in half and position them between the muffin cups to support the sides in a taco shape.  Bake until crisp, 8 – 10 minutes.

SOURCE:   MyGourmetConnection.com

Italian Sausage, Orecchetti, and Broccoli Rabe

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Italian Sausage, Oreccietti, and Broccoli Rabe.

Italian Sausage, Oreccietti, and Broccoli Rabe.

Last week was  crazy busy.  All of a sudden it seems everything cranked up leaving me wishing for the quiet days of a month ago when all I had to do was sit outside and read, sip iced tea, and dream of meal plans and menus.  Well, it was almost like that!

Anyway, I feel like I’m in over my head with a mother-in-law just in the hospital for surgery,  trying to keep Dad well fed, two birthdays, back to back, each requiring a cake,  and a husband out several evenings a week and needing an early dinner.  Plus keeping up with my dance lessons and classes.  Whew!

I’m not handling this with the ease and grace you’ve come to expect of me.  Quit laughing.  I mean it.  I can be graceful sometimes.  OK, fine.  I’m handling it with a glass of wine in my hand and complaining loudly.

But once in a while I do plan ahead, and this dish is one of my fall-back-on meals for such times.  It makes a fairly large quantity, enough to freeze a portion for another time, or enough to share, which is what I did, so I could send a nourishing meal to Dad.  It doesn’t take very long to make, and you know you’re eating a filling and healthy meal. It also reheats well in the microwave, for when people are coming and going and need to eat at different times.

All the ingredients getting cozy together to make a great meal.

All the ingredients getting cozy together make a great meal.

SAUSAGE, ORCCHIETTE, AND BROCCOLI RABE

Yield:   6 – 8 servings

Ingredients

  • 1 ( 16 oz. ) package orcchiette pastaIMG_5156
  • 1 Tbsp. olive oil
  • 1 pound bulk or link Italian sausage ( if using link sausage, remove casings)
  • 2 cloves garlic, minced
  • 2  1/2 cups chicken broth
  • 1/8 tsp. crushed red pepper flakes
  • 1 bunch broccoli rabe, trimmed of tough stems,  (substitute broccoli if you must)
  • 1/4 cup butter
  • 1  1/2 cups grated Parmesan cheese
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Directions:

1.  Bring a large pot of lightly salted water to a boil over high heat.  Add the pasta, and cook until al dente,  8 to 10 minutes;  drain.

2.  Meanwhile, heat the olive oil in a large skillet over medium-high heat.  Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes.

Sausage crumbled and brown, add in minced garlic.

Sausage crumbled and brown, add in minced garlic.

3.  Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more.  Pour off the excess grease, then pour in the chicken broth and red pepper flakes.

Chicken broth added--no pepper flakes for us.

Chicken broth added–no pepper flakes for us.

Bring to a boil over high heat, then add the broccoli rabe, and cover.  Cook until the broccoli rabe is tender, about 4 minutes.

Broccoli rabe added.

Broccoli rabe added.

4.  When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt and pepper until the meat sauce has thickened.  Toss with the pasta and serve with more cheese to grate at the table.

The light broth, butter and cheese sauce makes a nice change.

The light broth, butter and cheese sauce makes a nice change.

Served with tomato salad. Pretty plate!

Served with tomato salad. Pretty plate!

SOURCE:   Allrecipes.com

Loaded Turkey Chili Baked Potato

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , ,
Loaded Turkey Chili Baked Potato

Loaded Turkey Chili Baked Potato

This loaded baked potato is stuffed with lean turkey chili, low-fat shredded cheese and topped with sour cream and chopped scallions,  a quick and easy weeknight meal.

I love a dish that can be served several ways.  Using the left-over Slow-Cooker Turkey Chili, that I wrote about last week,  I baked some russet potatoes, (either in the oven or microwave), and spooned the hot chili over the top.  Then capped it all off with shredded Mexican Blend cheese, low fat sour cream,  some chopped scallions.   It was ready in a very short time and my husband loved it.

IMG_5048

Last week in my recipe for au gratin potatoes, I discussed the health values of potatoes.  The same holds true for this meal plus the added value of vegetables in the chili and lean protein in the turkey.  How can you go wrong when there are so many good reasons to eat a meal like this one, and it tastes satisfying and delicious too.

LOADED TURKEY CHILI BAKED POTATOIMG_5049

Yield:   4 servings

Ingredients:

  • 4 russet potatoes, about 5 -6 ounces each
  • 2 cups Slow-cooker Turkey Chili
  • 1 cup reduced fat shredded cheese
  • 2 Tablespoons chopped scallions or chives
  • reduced fat sour cream or Greek yogurt for topping

Directions:

1.  Wash and dry potatoes.  Poke holes in them with a fork, then cook in the microwave using the baked potato setting until potatoes are soft and cooked through (about 8 – 10 minutes on HIGH ), or bake in conventional oven for 45 min.- 1 hour at 400*F.

2.  Split open the potato in half, lengthwise, and press the sides to open the top.  Spoon on 1/4 cup shredded cheese and 1/2 cup hot chili.  Then add sour cream and chopped scallions or chives.   Enjoy!

IMG_5051

Shrimp and Broccoli Stir-Fry

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , ,
Shrimp and broccoli stir-fry.

Shrimp and broccoli stir-fry.

I really like to make stir-fries for several reasons:  they’re quick to cook, and they can be very nutritious with all the vegetables  you can add in to them.  Also they are a way to use up small amounts of ingredients you may have on hand, and you can vary the protein component every time you make it.

This week I made a stir-fry of predominantly broccoli and shrimp which are a popular duo.  But I also added scallions and carrots, all in a soy sauce base to round out this low-fat recipe.  Served over brown rice, it was quick, colorful, nutritious, and delicious, not to mention economical.   You can’t ask for better than that,  in my opinion.

STIR-FRIED SHRIMP AND BROCCOLI

Yield:  4 servings

Ingredients:

Not many ingredients.

Not many ingredients.

  • 1 pound fresh or frozen medium shrimp, peeled and deveined
  • 1/3 cup water
  • 1/4 cup soy low-sodium soy sauce
  • 2 Tbsp. rice vinegar or 1 Tbsp. cider vinegar
  • 1 Tbsp. cornstarch
  • 1  tsp. sugar, or 1 tsp. honey
  • 1 Tbsp. cooking oil
  • 2 cloves garlic, minced
  • 2 cups broccoli florets
  • 1 cup thinly bias-sliced carrot
  • 1/3 cup sliced scallions
  • 2 cups hot cooked rice, preferably, brown rice
  • 1/4 cup cashews or sliced almonds, optional

Directions:

1.  Thaw shrimp if frozen.  Peel and devein shrimp  Pat dry with paper towels.  Set aside.

2.  In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside

3.  Heat oil in a wok or a 12-inch skillet over medium-high heat.  Cook and stir garlic in hot oil for 15 seconds.  Add broccoli, carrot and scallions.  Cook and stir for 3 minutes.  Remove vegetables  from pan with a slotted spoon.

Lightly cook the broccoli and carrots and set aside.

Lightly cook the broccoli and carrots and set aside.

4.  Stir soy sauce mixture.  Add to skillet; cook and stir until slightly thickened and bubbly.  Add shrimp; cook about 3 minutes or until shrimp are opaque.

Precook the shrimp and scallions and set aside.

Precook the shrimp and scallions and set aside.

Return vegetables to skillet; heat through.

Add everything back into the skillet or wok.

Add everything back into the skillet or wok.

Serve with rice and sprinkle with cashews or almonds, if using.

IMG_4791

Serve over brown rice and enjoy!

Serve over brown rice and enjoy!

Slow-Cooker Turkey Chili

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , , ,
Slow Cooker Turkey Chili

Slow Cooker Turkey Chili

This morning was very chilly for mid-September,  and the prediction is for a cooler than average day.  So right away I am thinking about making chili in the slow cooker.  I’m always amazed at how quickly I adapt to the next season.  Even though I’m not ready to give up all that summer has to offer,  one cool morning, and I’m looking for a sweater or jacket and thinking about chili.  Go figure!

I do  know that there’s nothing quite so enticing than walking into the kitchen and taking in the tantalizing aroma of onions, garlic, and chili powder from a big pot of chili bubbling on the stove or in the crock pot.  Serving up steaming bowls of chili with all the fixings is fun and warming in the fall especially if you’ve been outdoors at a football game or other event in cool weather.

If you have ever worried that chili isn’t good for you,  stop worrying now.  There are a number of tricks you can do to keep it healthy but still hearty.   First, start with a lean meat, like chicken, turkey or lean beef;  second add at least 3 cups of fresh vegetables to boost fiber;  and third, be selective in your toppings, keeping to low-fat cheese and  sour cream,  good-fat avocado, and plenty of fresh options like scallions, radishes, jalapeños, onion, and cilantro.

IMG_5034

This recipe for turkey chili made in the crock pot incorporates all the “tricks” mentioned above.  It’s a meal we really enjoy and I like the simplicity of starting it in the morning and having a meal ready to put on the table except for cutting up a few garnishes at the last minute.

SLOW-COOKER TURKEY CHILI

Yield:   4 – 6 servings

Ingredients:

  • 1  1/4 pound lean ground turkeyIMG_5029
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 ( 1.25-oz. ) envelope chili seasoning mix
  • 1 cup chicken broth
  • 1 cup fresh corn kernels
  • 1 red or green bell pepper, chopped ( i omitted this)
  • 1 ( 28-oz ) can crushed tomatoes, or fresh tomatoes, in season
  • 1 ( 15-oz. ) can black beans, drained and rinsed
  • 1 ( 4-oz. ) can tomato sauce
  • 1/2 tsp. salt
  • Toppings to include any of: shredded cheddar cheese, sour cream, finely chopped red onion, sliced jalapeños, radishes, or scallions

1.  Cook turkey in a large skillet over medium-high heat, stirring often with wooden spoon to crumble turkey.

Cooked and crumbled turkey with seasonings added.

Cooked and crumbled turkey with seasonings added.

Add chopped onions and garlic, cooking till softened.  Add contents of seasoning envelope and chicken broth.  Cook and stir about 2 minutes.

IMG_5032

2.  Spoon mixture into a 5 1/2 quart slow cooker;  stir in corn, and next 5 ingredients until well blended.

Everything mixed together in the crock pot.

Everything mixed together in the crock pot.

Cover and cook on LOW for 6 hours.   Serve with desired toppings.

Hearty, warming, just right on a cool day.

Hearty, warming, just right on a cool day.

SOURCE:  Southern Living Magazine

Chicken Maque Choux

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Chicken Maque Choux

Chicken Maque Choux

Here it is at the end of summer and today I’m making a meal that I tend to make every year right about now.  I saw it in a magazine several years ago and once having made it, it has become a summer standard.  The dish changes from year to year depending on what vegetables I have on hand or what’s plentiful at the farmer’s market, making it a super versatile dish, with zucchini and other sumer vegetables making their way into the corn mixture.

Bone-in chicken thighs get rubbed with a savory mixture of cinnamon, cumin, garlic and onion powders, then they are sautéed  until crispy brown.  Fresh corn (or when out of season, canned or frozen corn), onions, tomatoes and bell peppers are added to the skillet to soak up the crispy brown bits in the pan, then the chicken is nestled in the mixture, covered and baked.  The vegetables soak up the yummy chicken juices for an easy dish that pleases and impresses everyone who tastes it.  Be sure to serve it with a baguette to soak up all those wonderful juices, or as I did today, serve with Israeli couscous, or rice.

Served with Israeli couscous, and heirloom tomato salad.

Served with Israeli couscous, and heirloom tomato salad.

So here’s my rendition of Maque Choux (pronounced mock-shoe).  This braised chicken dish is of French Acadian and Native American origin, popular in Louisiana.

CHICKEN MAQUE CHOUX

Yield:    4 servings

Ingredients:

  • 1 Tbsp. garlic powder

    The veggie component plus the spice rub.

    The veggie component plus the spice rub.

  • 1 Tbsp. onion powder
  • 1 tsp. cumin
  • 1 tsp. cinnamon
  • 1 tsp. sugar
  • 1/2  tsp. salt
  • 1/2 tsp. pepper
  • 8 bone-in chicken thighs
  • 1 Tbsp. cooking oil
  • 1 cup chopped green onions
  • 4 cups fresh corn kernels  (about 6 large ears)
  • 1 large tomato, chopped
  • 1 red bell pepper, chopped

Instructions:

1.  Preheat oven to 375*F.

2.  Combine the first 7 ingredients in a small bowl.  Rub on chicken thighs.

3.  Heat oil in a large ovenproof skillet.  Add chicken and cook until browned, about 5 minutes per side.  Transfer to a plate.

Chicken thighs nicely browned.

Chicken thighs nicely browned.

4.  Combine onions, corn, tomato and bell pepper in the skillet.  Stir to blend.

Add all the vegetables to the fry pan and mix to coat with drippings.

Add all the vegetables to the fry pan and mix to coat with drippings.

Place chicken on top of corn mixture.

Nestle the chicken pieces on top.

Nestle the chicken pieces on top.

Cover and bake 15 minutes.  Uncover and bake 15 minutes more or until chicken is tender and juices run clear.

Chicken Maque Choux

Chicken Maque Choux

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SOURCE:  Gourmet magazine, old edition

Grilled Pork Ribs with Peach Barbecue Sauce

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Pork barbecue is messy.  Sticky.  Lick your fingers.  Delicious.  It is a classic American food that inspires loyalty, competitions, and regional pride.   Whose is better,  yours or mine?   Everyone has their favorite, depending on where they live, and how they have always made barbecue.

Grilled Pork Ribs with Peach BBQ Sauce.

Grilled Pork Ribs with Peach BBQ Sauce.

Over the Labor Day weekend I made this recipe for Grilled Pork Ribs.  Like BBQ, Labor Day is a true American Holiday honoring all those who work/labor for a living.  So it seemed appropriate to make an all-American meal.  Although I had never made this particular recipe before, it came out really good, in fact, it was “finger-lickin good”.  Along with it I served coleslaw and corn on the cob, also done a new way.  Stay tuned for that recipe next week.

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The tangy peach barbecue sauce that glazes these ribs has multi-levels of flavor and is only brushed on the ribs as you finish cooking them on the grill.  The ribs are precooked by baking them in the oven until succulent and tender.  Then transferred to a hot grill, where the sauce gets brushed on and the ribs turned and basted frequently until they are nicely browned.  This sauce will be great on grilled chicken or salmon as well.  In place of ribs, bone-in pork chops (as opposed to boneless) may also be used as they are less likely to dry out.

GRILLED PORK RIBS WITH PEACH BARBECUE SAUCE

Yield:   Serves 4 – 6

Ingredients:

  • Pork Ribs, cut into serving-size pieces
  • 1/2 cup water

Place the ribs in a roasting pan,  add the water, cover tightly with foil, and bake for 2 hours at 325*F

For the Sauce:

Ingredients for the sauce.

Ingredients for the sauce.

  • 3  ripe peaches,  peeled, pitted, and cut into chunks
  • 2 Tbsp. chopped onion
  • 1 clove garlic, minced
  • 3 Tbsp. lemon juice
  • 2 Tbsp. butter
  •  2 Tbsp. orange juice concentrate ( I used 2 T. Orange marmelade)
  • 1 Tbsp. brown sugar, packed
  • 2 tsp. reduced sodium soy sauce
  • 1/2 tsp. dry mustard  ( I used 1 tsp. Dijon mustard)
  • 1/4 tsp. each salt and pepper.

1.  Place peaches in a blender container and blend till smooth.  I added one Tbsp. lemon juice to this mixture to keep the peaches from darkening, and to help the blender get going.

Puree peaches in a blender.

Puree peaches in a blender.

2.  In a medium skillet, saute the onion in butter till tender.  Add the minced garlic and cook for 1 more minute.

Saute onions and garlic in butter.

Sauce ingredients except for peach puree.

3.  Stir in the lemon juice (ie, 2 Tbsp. if you have used 1 in the peaches), OJ concentrate or marmalade, brown sugar, soy sauce, mustard, salt and pepper and peach puree.  Heat through, blending thoroughly.

Add peach puree and blend in thoroughly.

Add peach puree and blend in thoroughly.

4.  Drain ribs,    Preheat the grill.  Lightly coat the grill rack with cooking oil.  Grill the ribs, brushing occasionally with BBQ sauce till nicely glazed and sticky.  ( And you absolutely can’t wait any longer to eat one.)   This will take about 8 – 10 minutes over medium heat.

Glaze the ribs with the peach BBQ mixture.

Glaze the ribs with the peach BBQ mixture.

Grilled Pork Ribs with Peach BBQ Sauce.

Grilled Pork Ribs with Peach BBQ Sauce.

Ready for some fantastic eating!

Ready for some fantastic eating!

SOURCE:   Myrecipes. com