Pantry Stuffed Chicken Breast

One of the first "fancy" things I ever cooked were stuffed chicken breast roll-ups. It was a tasty recipe I got from the Downhome Almanac & Cookbook which was a gift to Mom for Mother's Day one year. The recipe featured boneless, skinless chicken breasts, pounded flat, dipped in melted butter, dredged in Newfoundland style bread crumbs (breadcrumbs seasoned with salt, pepper and savory), rolled up and baked in the oven. As I remember these were tasty and always a hit.

I don't make this recipe as much as I used to, but I am sometimes inspired by the technique to make other kinds of stuffed chicken breast roll-ups.The following recipe was created by picking ingredients out of my fridge one day after work. I had thawed some chicken breast, pounded them flat between two pieces of plastic wrap and set them in a bowl to quickly marinate in some olive oil, garlic, lemon juice and zest and fresh herbs. I then started picking through my stockpile of condiments in the fridge, namely marinated artichoke hearts, sun dried tomatoes, roasted red bell pepper, hot cherry peppers, and capers. I guessed on how much to use of each ingredient, chopped them up, and added some chopped parsley, oregano and garlic. I also had some leftover Gorgonzola cheese on hand so I put a small handful of the pungent cheese in the stuffing mixture as well. Each marinated chicken breast was then dredged in some store bought fine breadcrumbs, a big dollop of the stuffing went down on each breast (near the end, not in the middle), and then each breast was rolled up like a burrito, trying my best to tuck in the sides so the stuffing didn't spill out. The last step was to lace the stuffed breasts seam side down on an oiled baking sheet. Each breast received an extra drizzle of olive oil over the top and in they went to a hot 400 oven to cook for about 30 minutes.As you can see in the photos they came out crisp and golden brown! A side of roasted potatoes, carrots and green beans made for a memorable weeknight supper.


I'm not providing an ingredient list for this recipe for a couple of reasons. For one, I didn't measure how much of each ingredient I used....I just made it work. What didn't fit in each breast was spooned over the top and cooked in with the crust. Secondly, the possibilities are endless as to what ingredients you can put in your stuffing. In the past I've tried Tex-Mex style with pepper jack cheese, pickled jalapenos and tomatoes, and Greek style with spinach and feta. The possibilities are endless. The goal here is to get creative and use what you like and what you have on hand. Let me know what you come up with!

Jambalaya

Here's my recipe/guide for making one of my favorite one-pot comfort foods...Jambalaya! While there are no connections with this dish to Newfoundland or New England (its actually a cajun dish from New Orleans), I feel it has a lot of appeal to east coast palettes and lifestyles. For one, what's better than a warm one-pot, hearty meal on a cold winter evening such as we have outside right now. Secondly it has great ingredients available year round, and includes chicken, sausage and shrimp, all ingredients we love here down-east. While whole or diced gulf shrimp are traditional down in the south, I like to use whole Maine or Newfoundland cold water shrimp in my jambalaya. One of the beauties about a dish like this is that you can interchange ingredients based on what you have and what you like. It can be all meat, all seafood, with sausage, without sausage, chicken breast, or chicken thighs, white rice or brown rice. You get the picture. The key here is to have good quality ingredients, cook the rice just right and have it all well seasoned with creole spice. You can use a store bought cajun or creole spice mix or just make your own.

Here's how I like to make mine. I use either boneless skinless chicken breasts or thighs, and good andouille sausage if I can find it. If not I substitute Spanish chorico sausage.

Cajun Jambalaya (serves 6)

Ingredients:
4-6 ounces of andouille sausage (or other similar dry pork sausage), cut in to 1/4 inch thick slices
3 boneless, skinless chicken breasts (or 6 boneless, skinless thighs), cut into 1 inch cubes
8 ounces uncooked shrimp
1 large yellow onion, 1/4 inch dice,
1 stalk celery, halved and diced
1 green bell pepper, diced
1 red bell pepper, diced
3-5 cloves garlic, crushed or minced
1 jalapeno pepper, minced (optional)
1 cup long grain rice (white or brown)
1 large tomato, diced
3 cups chicken stock
1 bay leaf
1 Tbsp Creole Seasoning (recipe follows), plus a sprinkle at the end

Directions:

I like to first saute the sliced andouille sausage, reserve and then saute the chicken in the drippings and reserve it. I then saute the vegetables, followed by the rice, seasoning and stock, and finish with the shrimp and reserved sausage and chicken. I finish it off with some fresh parsley and hot sauce to taste.

In a large, deep skillet, saute slice sausage over medium heat until browned and it has released some of its fat.Reserve the sausage to the side. Turn heat to medium high and sear the cubed chicken in the drippings. Season with a little Creole. spice. Brown the chicken but don't worry about cooking it all the way through as it will go back in the mix. Once browned, set aside.

In the same pan, add a tablespoon of oil if necessary and add the onion, celery and diced peppers. Cook until vegetables are tender. Add the garlic and tomatoes and cook for a minute or so. Add the rice and remaining tablespoon of Creole spice and coat the rice in the oil and vegetables. Add the bay leaf and chicken stock and bring to a simmer. Reduce heat to low, cover and cook (stirring occasionally) until the rice is tender and the liquid is mostly absorbed...about 15 minutes. Add the raw little shrimps, the sausage and chicken, mix well and cover. Continue cooking for another 10 minutes or so until the shrimp and chicken are completely cooked and the rice is done. Serve with parsley and a few splashes of hot sauce if you like a little more heat. The sausage should pack a little punch. Enjoy!


Wicked Good Creole Seasoning
Combine the following spices in a jar with a tight fitting lid.
4 Tbsp Paprika
2 Tbsp Cayenne Pepper
2 Tbsp Garlic powder
2 Tbsp Onion Powder
2 Tbsp Black Pepper
1 Tbsp Ground Thyme
1 Tbsp dried Oregano
1 Tbsp Kosher Salt

Grilled Buffalo Chicken Salad with Creamy Gorganzola Dressing

I was never a fan of salad. Growing up "around the bay" in a small Newfoundland town, we ate mostly meat and potato type meals. Salads consisted of only a couple of options. In summer, there was the BBQ pork chop accompaniment of a iceberg lettuce, tomato, cubed mild cheddar and chopped ham salad with Catalina dressing. If you were lucky there may have been cucumber and green pepper too. Other than that, salads consisted of the traditional Sunday "cold plate", made up of potato salad, mustard potato salad, beet potato salad (yes there is a theme here), maybe a macaroni salad or a jello salad (barf), a piece of iceberg lettuce, a slice or two of tomato, a piece of deli ham and turkey roll (barf again), a piece of cold roast beef, a spoonful of savory dressing (stuffing) and more of the zingy Catalina dressing. That's it, the classic Newfoundland cold plate which can be had at many a wedding reception, Lion's Club banquet or high school graduation anytime anywhere.

Since those days, I have grown out of being a picky eater, and have come to embrace the dreaded salad. I eat a green salad 3-4 or more times a week now. It's a great way to start a meal and get a healthy dose of veggies in me. I keep lots of fresh greens and produce on hand, plus good olive oil and vinegars for homemade vinaigrette, plus good cheese and other salad toppers like roasted red peppers, artichoke hearts, black beans, salsa verde, pepperinchinos and olives. With a stash of these things you never have to have the same salad twice in a couple of weeks. Here is my recipe for a high protein high flavor salad that makes a great work day meal. I always have boneless skinless chicken breasts on hand so figuring how to eat healthy and quickly in the middle of the week is not a hassle.

When I get home from work, I whip up the quick marinade below, add 3-4 chicken breasts, and go walk the dog or go to the gym. When I get back, they're ready to go. I always make a few extra for a great sandwich for the next day.

Buffalo Grilled Chicken
At least 1 hour before grilling, marinate boneless skinless chicken breasts in a large bowl or zip bag with the following:
the juice and zest of 1 lime
2 Tbsp of Olive Oil
2 Tbsp of Southwest seasoning (or make your own as i do)

Southwest Rub/Seasoning
1/2 tsp ancho chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp cumin
1 Tbsp chili powder
1/2 tsp oregano (Mexican if you can get it)
1/2 tsp each of kosher salt and freshly ground black pepper


Preheat your grill, and cook the chicken breasts until cooked through (160 internal temperature)..about 8-10 minutes. I like to baste the chicken with a good hot sauce (e.g. Dave's, Frank's) for the last minute. remove to a cutting board and let rest for 5 minutes before slicing.

While the chicken is cooking, whip up the dressing and prep your favorite veggies.

For this, I used romaine lettuce, cherry tomatoes, red onion slices, cucumber, and red bell pepper. I top the salad with the sliced chicken, the creamy dressing and some more crumbled Gorgonzola and fresh cracked black pepper.

Creamy Gorgonzola Dressing
1/2 cup mayo
1 cup sour cream
1/4 cup Gorgonzola cheese crumbles
juice and zest of one lime
1 clove of garlic, minced
A few dashes of Tabasco
1 tbsp chopped cilantro
1/2 tsp of ancho chili powder
fresh ground black pepper and a pinch of kosher salt

Jiggs Dinner and New England Boiled Dinner...Part II

As promised...here it is, my version of Jiggs Dinner and Corned Beef and Cabbage. Since I love roasted meat and gravy, I always include it when I make this meal. This past weekend it was a whole roasted chicken, minus the stuffing (I had a lot going on, plus I ran out of savory at my in laws house). I trussed the chicken, seasoned it entirely with olive oil, salt and pepper, and roasted it uncovered with one chopped onion for about 1 1/2 hours at 350 degrees, basting every 10 minutes for the last 30 minutes of cooking. At the end I sprinkled a little fresh rosemary from my herb garden. Besides the wonderful taste of the roasted meat, and the bonus of rich tasty gravy, the addition of a roast allows the corned beef to go farther, thus leaving some for leftovers.

With that being said I also cooked a corned beef brisket (flat cut). I purchased a 4 lb brisket and cooked it on a low simmer for 3 hours. I place the corned beef in a large stock pot and cover it with water. I watch it for the first 10 minutes or so to get the simmer just right. A rolling boil will not do any kindness to the corned beef. Low and slow is the way to go for this cut of meat. Once I had it just right, I went off for a 90 minute bike ride and came back in time to pop the chicken in the oven and start my veggies.

While I often make pease pudding (yellow split peas are easy to find here, and I have a couple of pudding bags), I opted out this time. My loss I know! What I did do was cook rutabaga for a mashed rutabaga side dish, carrots, new baby white and red potatoes, cabbage, and some onions. When my mom makes Sunday Dinner, she has a time chart of when everything goes in the pot as for it all to be ready at the same time. This method is so affective that even my father is able to cook this meal from start to finish all by himself, as long as he follows the directions EXACTLY. He is culinaryly challenged to say the least! For me however, I do things a little differently. I don't enjoy the "rush" of having everything ready at the same time. I like to get the turnip/rutabaga done a bit early so I can get em mashed up and put aside in a covered casserole dish. I also like to get the roast/chicken done a bit early so: A) I can turn the oven to low; B) I can let the meat rest before slicing; and C) so I can spend quality time making some really good gravy. Not only does cooking a few things early cause less mayhem at the end, it also assures that your veggies don't get horribly overcooked and fall apart. Here's how I do the veggies and gravy, one by one:

Mashed Turnip/Rutabaga

For the rutabaga, I cook them in a second stock pot. I add some tap water and a number of ladle fulls of the stock from the corned beef. To prep the rutabaga, using a heavy chefs knife I cut it in half, and then lay each half on the flat side and cut 1/2 inch thick half moon shaped slices. I then peel on the rind and that's it. I drop the rutabaga in the pot, bring it to a boil, and reduce the heat to simmer. At this time, I also add two yellow onions, peeled and halved. The onions makes a nice addition to the meal.

The rutabagas will take some time, up to 30 minutes. Check then regularly with a fork until done. I add them to a casserole dish, with a tsp of fresh cracked black pepper, 2 Tbsp of butter, and mash them until well incorporated. Keep warm in the oven until ready to serve. Then top with fresh parsley.

Potatoes and Carrots

This is the easiest part of the meal. For the carrots I just peel'em, cut them in half, and cut the thick part in half again, so they are all about the same size. For the new baby potatoes, I just give them a wash under cold water. The carrots and spuds get added to the pot of turnip/rutabaga and will take about 20 minutes. Check them with a fork and once tender, put them on a platter and keep in the warm oven.

Cabbage

Well maybe the cabbage is the easiest part. All you have to do is quarter it and give it a wash. I cook it directly with the corned beef. The New England recipes seem to call for a quick 10 minute cooking time, while I've seen recipes for Jigs where the cabbage is the first vegetable added. I like to go in between, and give the cabbage about 25 minutes, so it is tender, but not falling apart too much.

Chicken and Gravy

As I already mentioned, it's a good idea to have the chicken finished a bit early. Once it is done (use a thermometer if you are not sure...160 in the breast, 175 in the thigh) and transfer to a platter, and keep warm in the oven. The rich chicken drippings, and the chopped onion make a great base. I add 4-5 cups of pot liquor (stock) from the corned beef and some water or canned chicken broth, depending on how much I need to make. I place the roasting pan on the stove top over a medium-high heat. Using a wooden spatula or whisk I scrape all the browned bits away from the pan, as this adds major flavor to the gravy. To thicken the gravy, I use a combination of flour and corn starch. I add 2 heaping Tbsp of each to a small mason jar and add a little water. Give it a good shake as to make it lump free and you have a "slurry" that will thicken your gravy. Once the gravy liquid is at a rolling boil, begin whisking in the slurry, until it reaches desired thickness. Reduce heat to low and add gravy browning to get the color right. Taste for salt and pepper. The key here is to let the gravy cook on low for about 10 minutes. This cooks off any of the raw flour taste and lets the flavors meld. and the thickness to get just right.
All in all this meal was a huge success. My in laws love it, and they're glad they have the opportunity to having such a feast on more than St. Patrick's Day. For me, this is a part of who I am. Jiggs Dinner or Sunday Dinner is a profound element of Newfoundland culture and food lore. This is my way of making a connection of where I come from through the food I eat, and a way to have one of my favorite meals a little more often.

Chicken Soup

One of the most satisfying meals in my mind is a steaming bowl of homemade soup. It warms you up on a chilly evening and is a cure for what ails you. Good soup was part of my youth, with a mother and grandmother who made great, classic traditional Newfoundland soup recipes, namely chicken and rice, turkey vegetable, pea soup, and beef and barley. I don't know how many times I saw Mom standing over the pot with a paring knife and an onion, slicing off small pieces and using her thumb like a cutting board. While not a technique I would use, I've seen many other Newfoundland "moms" using the same method. With results that were so good, who am I to complain.

This past weekend my wife and I spent the weekend camping and hiking in New York's Adirondack Park. We had a good time with friends living in Ottawa (one from Newfoundland, and even the camp site was owed by two Newfoundlander's...go figure), but by the end of yesterday on the drive home my mind was racing on what I wanted to cook and eat for supper. After two days of having a few glasses of rum, eating potato chips and hot dogs, all while battling a cold, I really needed something nourishing and satisfying. Soup was the answer.

Following the wisdom of James Barber (The Urban Peasant), I used what I had available in my fridge and pantry, kept it simple, and easy! I has 3 bone in chicken breasts in my freezer, staples of onion, celery and carrot in my fridge, and medium shells (pasta) in the cupboard, so with a few other ingredients, my quick chicken soup was made. Here is my recipe, but feel free to use what you have for substitutions.

Chicken Soup

Cook in a large Dutch Oven, over high heat, 3 bone-in chicken breasts with enough water to cover (water should be about 2 inches from the top). Chop and add one small onion, 3-4 leafy parts of celery ribs, one carrot, plus 1 bay leaf, 1 tsp of salt and a few grinds of black pepper, and 1 tsp of summer savory. Once the lot comes to a boil, reduce heat to a simmer. Cover and cook for 45 minutes.

Remove chicken and allow to cool until they can be handled with bare hands. With a slotted spoon, remove vegetables from the stock.

To the cleared stock, add:
- 1 medium onion, minced
- 3 ribs celery, halved lengthwise and sliced thin
- 3 carrots, quartered and slice thin
- 1 small turnip, diced fine
- 1 large potato, diced fine

Simmer for 15 minutes.

In meantime, remove skin and bones from chicken and dice or shred with hands into large chunks/pieces. Once veggies have cooked for 15 minutes, add chicken and add 1/3 pound of medium sized pasta shells. Cook for an additional 8-9 minutes, until pasta is al dente. Be sure not to overcook the pasta. Add a bunch of chopped flat leaf parsley for colour and to brightnen up the flavour. Taste, and adjust seasoning by adding salt and pepper.

For me and my wife, this soup was just what we needed after a long weekend. It was savory, rich, flavourful, and extremely satisfying...everything a good bowl of soup should be. It was so good I just had another two bowls for supper tonight! Enjoy!

Mary Brown's and Oven Fried Chicken

I haven't met a lot of people who don't enjoy a good piece of fried chicken. There's something extremely satisfying to biting into a hot, crispy yet juicy, well seasoned piece of golden poultry goodness. All around Newfoundland take-out restaurants offer their own version of this southern American classic meal. Just where I grew up in Trinity Bay South, we had lots of fried chicken choices....Mudders, Violet's, Pitcher's and Taylor's all in a line as you drove down the shore. There was nothing better than a feed of Violet's on a Saturday night on the way home from the bars.

Another fried chicken joint that can be found throughout Newfoundland is Mary Brown's, Famous Fried Chicken and Taters (http://www.marybrowns.com/). While not solely a Newfoundland chain, Mary Brown's restaurants are all over The Rock, with others in sections of mainland Canada full of expatriated Newfoundlanders. For any of you reading who have never tried Mary Brown's, if you ever have the opportunity I encourage you to do so. I started eating this wonderfully marinated and seasoned chicken at a very early age, throughout my childhood (see insert of me enjoying some Mary Brown's on the old Newfoundland Railway train out of Whitborne) and teens at every hockey tournament, through late night college "study sessions", and most recently on a trip to the west coast and northern peninsula last September.

As a way to bring that fried chicken taste and satisfaction to my table at home...without the guilt of all the calories and fat, I developed this oven "fried" chicken recipe. I tested it out just this past weekend for a Mother's Day feast for my mother-in-law and in-laws and it was a big hit. Not that I'm biased or anything, but it was some of the finest chicken I ever ate! The marinade and seasoning had penetrated right through the meat, and the crust was crunchy. I used skinless, legs and thighs, but you can use a whole cut up chicken just a s well. I hope it works out as well for you as it did for me.

Oven "Fried" Chicken

In a large bowl, add one chicken, cut into 2 legs, 2 thighs, 2 breasts and 2 wings (or 4 lbs of one kind of chicken parts), skin removed.
- add enough buttermilk to cover chicken
- 1 tsp of each of the following: cayenne pepper, black pepper, salt, ground thyme, chili powder, garlic powder, onion powder, paprika

Mix everything well with your hands, cover with plastic and refrigerate for 6-8 hours.

Preheat oven to 350 degrees

Add 2 Tbsp of vegetable oil to a large baking sheet

In a large bowl, or better yet a double lined paper bag, add
- 2 cups all-purpose flour
- 1 cup panko (or other dry) breadcrumbs

One at a time, drop wet chicken pieces into bag of flour and shake. Lay chicken on oiled sheet pan. Continue until all the chicken pieces are coated. Place in oven and bake for about 45 minutes. Increase oven temperature to 425, and baste top of chicken with rendered fat in the pan, in order to moisten the flour if it is dry. Return to oven for 15 minutes, and turn on the broiler for the final few minutes to crisp the top. Turn off oven and let chicken rest in warm oven for 15 minutes. Sprinkle with kosher salt and enjoy. All you'll be missing are the taters and the gravy. Oh how i miss Mary Brown's gravy!

I paired my meal with a red potato salad with apple, green onion and hard-boiled egg, and a strawberry-spinach salad.