Chicken Stew with Corn, Carrots and Peas

Nothing is cozier in winter time than homemade chicken stew. This recipe is a bit thicker than a traditional chicken soup, and has a touch of cream, making it rich, hearty, and delicious. I get excited for a rainy day, which is way too rare here in southern california, because curling up with a big bowl of this is absolute heaven : ) 

Ingredients: (serves 6) 

6 cups low sodium chicken stock 

1 chicken bouillon cube

2 springs each fresh rosemary and thyme (optional)

3 garlic cloves 

3 cups shredded cooked chicken 

*store-bought rotisserie chicken works great for this. If you're cooking the chicken yourself, use chicken with the bone on, and reserve the bones for the broth. The bones keep the chicken moist and adds great flavor. 

5 tablespoons butter

1/3 cup flour

2 onions, roughly chopped

3 large carrots, peeled and chopped

2 cobs of fresh white corn, or 1 cup frozen corn 

1 cup frozen peas

1/4 cup half-and-half or heavy cream 

1/4 cup fresh chopped parsley 

Shred the meat from the chicken into bite-size pieces. Reserve the bones, and place in a pan. To the pan add the chicken stock, the bouillon cube, the rosemary and thyme, and the garlic cloves. Bring to a simmer, and keep simmering on the stove. (Short cut - simply add chicken stock to the pan by itself. The other goodies are just added flavor but not necessary) 

Meanwhile, chop the onions and the carrots. If using fresh corn, remove the husk and the silk, and cut the kernels off the cob. Set aside. 

Heat a dutch oven or large pot to medium-low and add the butter. Once melted, add the onions and carrots, a pinch of salt and pepper, and cook stirring occasionally for 10 minutes. Now add the flour. Cook, stirring, for couple minutes, until the flour cooks into the excess butter and turns a blonde color. Now place a colander over the dutch oven and slowly pour in the simmering chicken stock, stirring to incorporate the stock into the butter/flour mixture as you pour (this helps the broth thicken and create a smooth consistency). Discard the garlic, herbs, and chicken bones. 

Let the stew simmer for 20 - 30 minutes. Now add the chicken, corn, peas, cream, and parsley. Cook for 5- 10 more minutes, until thickened. Taste for salt and pepper, and add if necessary. 

Chicken Piccata

 I love love love chicken piccata. This recipe is great because everything is done in the same pan, and you really can't go wrong with lemons and capers - the combination is just bursting with flavor. As most cooks know, measurements mainly consist of  "a little bit of this" and "a dash of that", but this is the one exception where I always measure exactly, and it comes out perfect every time. Of course, though, the key with cooking is to taste as you go, and adjust as neccesarry to your own liking. I like to serve it with mashed potatoes and veggies, but it would also be great over pasta. 

Ingredients: (serves 4) 

2 large or 4 small boneless, skinless chicken breasts 

1/2 cup flour 

salt and pepper

1 cup chicken stock

2/3 cup fresh lemon juice 

1/4 cup capers, rinsed 

4 tablespoons butter

2 tablespoons olive oil

2 tablespoons chopped fresh parsley

1 lemon, thinly sliced for garnish (optional)

Begin by prepping the sauce and chicken:

Place the chicken stock, lemon juice, and rinsed capers into a glass measuring cup or bowl. Set aside.

Place the chicken breasts in between 2 pieces of wax paper. Using a meat mallet or rolling pin, pound out the chicken breasts to 1/4 inch thickness. If you're using 2 large breasts, cut them in half after pounding so you now have 4 portions. 

Put the flour into a dish, season with salt and pepper, and dredge the chicken breasts into the flour, evenly coating both sides. 

Heat a frying pan over medium heat, and add 1 tablespoon oil and 1 tablespoon butter. When the oil begins to ripple, take 2 pieces of chicken, shake off any excess flour, and add to the pan.

Cook for about 3 minutes, then flip and cook an addition 2 - 3 minutes. Remove from the pan and set aside on a plate. Add another tablespoon each of oil and butter, then repeat the process with the remaining 2 chicken breasts, removing onto the plate with the first 2 pieces. 

Now, take the sauce mixture and pour directly into the same pan you used for the chicken. Bring the mixture to a boil, then immediately reduce the heat to a simmer. Using a wooden spoon, scrape up any brown bits in the bottom of the pan (these are full of flavor and add great depth to a sauce). Simmer the sauce for about 5 - 10 minutes until reduced and slightly thickened. Now add the chicken back into the sauce, and continue to simmer for another 5 - 10 minutes. The chicken will finish cooking in the sauce, and the flour from the chicken will aid in further thickening the sauce. 

*I cooked my chicken just in olive oil, no butter, to make it healthier, and therefore my sauce pictured was on the thinner side (the combination of butter and flour help to thicken sauces). If you like a thicker sauce, cook the chicken in both butter and oil as directed, and simmer longer. The longer it simmers, the more water is evaporated, causing the sauce to reduce and thicken. 

Taste the sauce, and add salt and pepper if necessary. The sauce should taste tart, but the butter you add at the end will cut some of the tartness. Depending on your palate, add more chicken stock or lemon juice if you wish until you get your desired flavor and consistency. When the sauce is to your liking, remove the chicken from the sauce and place on a serving platter or onto plates. Take the pan off the heat and whisk the remaining 2 tablespoons of butter into the sauce. 

Garnish with the parsley and sliced lemons. 

I like to serve the chicken with red-skinned garlic mashed potatoes. Enjoy!

Turkey Meatballs in Spicy Marinara

Italian food embodies what I love most - fresh ingredients, rustic simplicity, and great flavor. This meatball recipe is a healthy spin on the classic, made with lean ground turkey, and broiled in the oven instead of fried. These are anything but boring health food... they're loaded with onion, garlic, shredded carrots, and freshly grated parmesan cheese. You finish them off in a super simple homemade marinara sauce, then serve them as an appetizer or on top of your favorite pasta. Garnish them with some fresh basil or parsley, and of course, a sprinkle of parmesan never hurt anything. Don't forget the red vino : ) enjoy! 

Ingredients: 

1 lb. ground turkey 

2 medium onions

6 cloves garlic

1 large carrot 

1/3 cup freshly grated parmesan cheese, plus more for garnish 

*Use parmigiano reggiano if you can, and freshly grating it is a must. It really does make a huge difference 

1 slice of whole wheat bread, crust cut off, and pulsed into crumbs, or 1/4 cup dried bread crumbs

1 egg, lightly beaten

2 tablespoons fresh chopped parsley 

1 (28-ounce) can whole peeled tomatoes in puree 

3 tablespoons tomato paste

1 small bunch basil leaves, 1/2 torn for the sauce, 1/2 sliced for garnish 

salt, pepper, sugar, and red pepper flakes 

Preheat your oven to 400 degrees, and spray a baking sheet with nonstick cooking spray.

Prep all your veggies: Finely dice up 2 medium onions. Place 1/2 cup of the onions into a large bowl for the meatballs. Leave the rest aside for the sauce.

Mince up all the garlic cloves. Add 1 tablespoon into the bowl with the onions. Leave the rest aside for the sauce.

Peel and shred the carrot. Add 1/2 cup to the bowl. If there is any left over, keep for the sauce.

Add the ground turkey into the bowl. Add 1/3 cup freshly grated parmesan cheese, the breadcrumbs, the egg, the parsley, 1/2 teaspoon salt, and freshly cracked pepper. Using a fork, gently mix everything together until it's just combined. Do not overwork the meat or it will become tough.

Form the meat into balls, and place on the prepared baking sheet. Bake for 20 minutes until slightly golden brown. 

 Meanwhile, begin the sauce. Add some olive oil into a pan over medium heat. Once hot, Add the remaining chopped onion and any leftover shredded carrot. Season with some salt and a big pinch of red pepper flakes. Sauté until softened and translucent, about 8 minutes. Add the garlic and cook a minute more. Using your hands, break up the whole peeled tomatoes, and add into the sauce along with the tomato puree and tomato paste. Season with a teaspoon of sugar and throw in some torn basil leaves. Let simmer for 15 minutes. Taste for seasoning, and adjust if necessary. 

Now add the meatballs into the sauce. Cover with a lid, and allow to finish cooking in the sauce for about 10 minutes. 

If serving with pasta, you'll want to get your noodles cooking at this point. Bring a large pot of water to a boil, and season generously with salt. Add the pasta and cook until al dente. 

Spoon the sauce over your cooked pasta, top with a few meatballs, and garnish with a sprinkling of parmesan and fresh basil or parsley. Buon appetito! 

Shrimp Scampi with Pasta

Shrimp scampi can be a super simple dish, but sometimes I feel it's just lacking flavor, or is drenched in excess oil and butter. I've been working on getting this dish just right - fresh, light, and bright with flavor of lemon and garlic. Finallllly... this is it. The shrimp is marinated in lots of garlic, red pepper flakes for a little kick, lemon zest and juice, and olive oil, then sautéed. The key to this recipe is making your own shrimp stock (which is easier than you can ever imagine). The shrimp stock is combined with lemon juice and starchy pasta water to make the bulk of the sauce. It's finished off with a little butter, fresh parsley, and the pasta of your choice. I like to serve it with my California garden salad (recipe below) and garlic bread. 

Ingredients: (serves 4)

1 lb. shrimp, with shells attached 

5 tablespoons olive oil

6 cloves garlic, minced or pressed

1 teaspoon red pepper flakes 

2 lemons  

1/4 of an onion 

3/4 lb. pasta (I like to use angel hair or thin spaghetti) 

2 tablespoons butter 

1/4 cup fresh chopped parsley 

 My mom's meyer lemon plant has been looking stunning. There's no better inspiration than something beautiful growing right in your backyard.

Begin by making the shrimp stock. Remove the shells and tails from the shrimp, and place in a small pan with 1/4 of an onion. Devein the shrimp and set aside in a medium bowl. Now fill the pan with the shrimp shells and onion with just enough water to cover everything. Set on the stove and bring the water to a boil. Reduce the heat and let simmer for 20 minutes. Once done, drain the liquid into a bowl and set aside, reserving for the sauce. Discard the shells and onion. 

Now marinate the shrimp. Add the olive oil, garlic, red pepper flakes, and the juice and zest of 1 of the lemons to the bowl with the shrimp. Season with salt and fresh cracked pepper, and toss to coat. Set aside.

Fill a large pot with water for the pasta. Bring to a boil, then season generously with salt. Add the pasta and cook a couple minutes shy of the directions on the package (the noodles will continue to cook at the end when added to the sauce). When done cooking, drain the pasta and reserve 1/2 cup of the pasta water.

Meanwhile, start cooking the shrimp and making the sauce. Heat a sauté pan over medium high. Once hot, using a slotted spoon or tongs, take the shrimp out of the marinade and add to the pan. Cook for about 3 minutes, turning once, until the shrimp turns light pink. Do not overcook! Remove the shrimp from the pan and set aside on a plate, tented loosely with foil. 

Pour the reserved marinade into the pan that you cooked the shrimp in, and cook for a few minutes. Now add 1 cup of the shrimp stock, 1/2 cup of the pasta water, and the juice of the remaining lemon. Bring to a boil, then reduce to a simmer. Simmer for about 5 minutes until slightly reduced. Take the pan off the heat and whisk in the butter. Add the parsley and taste for seasoning. Add the pasta and the shrimp into the pan and place back on the stove over low heat. Toss everything together for a couple minutes, allowing the pasta and shrimp to reheat and absorb all the flavors. Serve with the remaining parsley and freshly grated parmesan cheese. 

Now that's a Sunday dinner on a sunny winter's day in southern California : )