Chicken stuffed with Ham and Mushrooms

Sometimes dishes just come to me.  I knew I was going to do something with the chicken breasts we had in the frig.  I normally don't like breast meat, I'm a dark meat guy.  Give me a succulent thigh, braised or brined, then grilled and I'm lovin' it.  But, this is what we had.  I saw the ham and put the rest together.  It came out great and pretty easy to assemble and cook.  I finished the chicken with a little butter and used the pan juices for a quick and easy sauce, but you could make a separate sauce too. Enjoy!

Serves 6

 

4 skinned and deboned chicken breasts

1/2# good smoked ham, shaved thinly
1 C. sliced baby Bella mushrooms
2 shallots, minced
1/4 C. Chicken stick or broth
3/4 C. Grated Gruyere cheese
1 large clove garlic, peeled and minced
3 Tbsp. Olive oil
1 tsp. fresh thyme
1/2 tsp. Paprika
Sea salt and fresh ground black pepper

Wooden toothpicks

 

Preheat oven to 400°F.

 

Heat a large skillet over medium high heat. Add some olive oil and get hot. Add shallots, stir and cook until translucent; about 3 to 4 minutes.  Add garlic and cook another minute. Add mushrooms and season with sea salt to help bring out moisture. Stir and cook until mushrooms get golden brown, 10 to 15 minutes. Add stock and fresh time to taste, mix well and reduce liquid until almost dry. Taste and correct seasoning with salt and black pepper. Remove from heat and let cool on the side.

 

Using a very sharp knife carefully cut a pocket in each chicken breast. Stuff each breast by layering some smoked ham, then mushroom mixture and top with some cheese. Gently press down on top of the chicken breast and using a few wooden toothpicks secure edges of the pocket, so filling does not come out during cooking. Place stuffed chicken on a rimmed baking pan and season with paprika, sea salt and fresh cracked black pepper. Drizzle with olive oil and place in hot oven. Cook for 25 minutes, then transfer under hot broiler for last 4-5 minutes to get brown. Remove from broiler and let rest for 10 minutes.

Remove toothpicks and slice on the bias. Serve and enjoy!

Colcannon Potatoes

Keeping with Sunday's Irish themed dinner, this staple was a must.  Traditionally done with cabbage, I substituted kale.  It came out a winner and added some nice color to the plate.  If you have left-overs, add a whole egg and form into small cakes and fry up golden brown.  Makes a nice take on hash browns for breakfast or goes great with a salad for lunch.  Enjoy!

Serves 4-6
1 small bunch kale, washed, stem removed, and shredded
1/2 cup chicken stock
4 large russet potatoes, peeled and quartered
1 Tbsp. mayonnaise
1/2 cup green onions, chopped
1/4 cup melted butter
Sea salt and fresh ground pepper, to taste
3 strips of good smoked bacon, cooked and chopped

Garnish- Fresh parsley, minced

 

Place cut potatoes into a large pot filled with water, salt and bring to boil.  Cook for 15 to 20 minutes or until they are tender.

While potatoes are cooking, place kale and chicken stock in a large sauce pan; bring to a boil. Reduce heat, simmer covered, until kale is tender about 10 minutes. Drain, reserving cooking liquid in a bowl. Place green onions in drained kale liquid and keep warm.

 

Drain potatoes; place in a large bowl and mash. Add mayonnaise, kale and chicken stock with onions.  Mix until just blended.  Correct seasoning with sea salt and fresh ground pepper.  To serve, drizzle with butter top with parsley and bacon. Enjoy!

Oven Braised Corned Beef

A good corned beef dinner is not just for St. Paddy's day. I served this with sautéed Swiss Chard, dates and toasted pumpkin seeds and a nice serving of Colcannon Potatoes.  I added some horseradish mustard on the side and away we go!  Of course, braised cabbage is traditional AND boiled potatoes of some sort. (Yes, and beer)  30-40 minutes before beef is ready to come out of the oven you can add carrots, cabbage, and potatoes to make a fabulous one pot meal if you like.  Have fun and Enjoy!

 

 

Olive oil

3# Corned Beef brisket with seasoning packet
1 bottle good hoppy beer
1/2 C. Chicken stock or broth
3 Tbsps. brown sugar
1 medium onion, peeled and sliced thinly
1 Tbsp. Garlic powder
2 Bay leaves

 

Remove corned beef brisket from package, reserve spice packet. Rinse thoroughly and pat dry.  Rub spice packet on fat side of brisket and garlic powder on all sides. Reserve off to the side for an hour to let reach room temperature.

 

Preheat oven to 275° F.

 
In a Dutch oven heat a tablespoon of olive oil over med-high heat.  Add sliced onions and cook till they soften and start to turn brown, 4-5 minutes.  Add beer, chicken stock, brown sugar, and bay leaves. Bring to a boil, add corned beef; cover and place into oven.  Cook for 1 1/2 hours then check the amount of liquid in Dutch oven around beef, add additional stock if low or starting to dry. Cover and continue to cook another 1 1/2 hours. Remove from oven and let sit covered for 30 minutes. Remove brisket from Dutch oven and slice across the grain with a serrated blade.  Serve with your favorite mustard or horseradish if you like. Enjoy!

The Weekly Menu 4/8- 4/14

Sunday-
Braised Corned Beef with Horseradish Mustard sauce
Colcannon potatoes
Sautéed Swiss Chard with Toasted Pumpkin Seeds and Dates

Monday-
Pan Roasted Black Cod Vera Cruz
Oven Roasted Eggplant
Crispy Asparagus with Shallots

Tuesday-
Sticky Soy Glazed Pork Loin
Stir-Fried Vegetables
Chopped Salad with a Sesame-Ginger Vinaigrette

Wednesday-
Marinated and Grilled Chicken
Spaghetti Squash with Olive Oil, Parmesan, and Garlic
Oven Roasted Broccoli

Thursday-
Wheat-Free Pasta and Vegetables with Roasted Tomatoes and Basil
Grilled Caesar Salad

Friday-
Sous Vide New York Strip Steak
Chophouse Salad with Italian Vinaigrette
Roasted Brussels Sprouts

Whitefish with Crab Stuffing

I love this combination to "fancy" it up for dinner.  It's simple to make, so you don't have to wait for the weekend.  I served it with simple steamed broccoli and a sweet potato and smoked ham hash.  It works nicely with rice and asparagus also.  I served a nice New Zealand sauvignon blanc which paired perfectly.  Enjoy!

Serves 4-6

2 whitefish filets
olive oil

Stuffing-
1 can crab meat
2 Tbsp. diced onion
2 Tbsp. diced celery
1 Tbsp. diced green bell pepper
1 tsp. Dijon mustard
1 Tbsp. fresh lemon juice
1 Tbsp. mayonnaise
1/4 C. panko breadcrumbs, plus a little extra fro topping
dash or two paprika
2-3 dashes Tabasco
sea salt and fresh ground black pepper to taste

Preheat oven to 375° F.

Prepare stuffing; in a mixing bowl combine all ingredients.  Mix to combine, being careful not to break up the crab too much.  Set aside.

Take a rimmed baking sheet lined with parchment paper.  Drizzle a small amount of olive oil on paper where you will be laying the fish.  Lay fish, skin side down.  Lightly season filets with salt and pepper.  Take stuffing and spread evenly on fish.  Sprinkle extra breadcrumbs on top and drizzle with olive oil. 

Place sheet tray with fish into hot oven and cook for 20-25 minutes or until fish is cooked through and stuffing is browned.  You may need to finish under the broiler to get the golden brown color you desire on top.  Remove fish from oven and let rest 5-7 minutes.  Serve and Enjoy!

Lamb Chops with a Goat Cheese Crust

I learned this preparation at the famed Greenbrier Hotel while apprenticing there after culinary school.  The creamy, earthiness of the chevre cheese makes a fantastic compliment to the lamb.  Served with a simple lamb jus, rosemary roasted potatoes and heirloom carrots for a terrific weekend or holiday meal.

Serves 4-6 people

2 racks of lamb, frenched and trimmed (Frenching is just removing the fat and sinew from the bones of the lamb rack to give them a clean, neat appearance)
1 clove garlic, peeled and minced
2 Tbsp. Dijon mustard
1 tbsp. olive oil, plus extra
1 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
4 oz. mild goat cheese, warmed to room temperature
1/2 C. panko bread crumbs
sea salt and fresh ground black pepper

Preheat oven to 375° F.

Season lamb generously with salt and pepper.  Drizzle each with olive oil and reserve.  Heat a heavy bottomed skillet over high heat.  Make sure your hood vent is on, you are about to create a lot of smoke.  Once pan is very hot place lamb racks (one at a time) in the skillet fat side down and sear brown on all sides about 4-5 minutes then turn and sear the other side.  (This can be done outside on your grill, so you don't smoke up the house) Remove and reserve on a sheet pan.  Repeat with the other rack.  Once cool enough to handle rub garlic and herbs over entire surface of each rack.  Then coat each with mustard.  With bones facing down and using a rubber spatula, spread goat cheese evenly across each of the loin parts of the lamb, leaving the bones as clean as possible.  Once complete, coat each rack on all sides with breadcrumbs.

Place racks on a parchment paper lined rimmed baking sheet and into the hot oven; cook for 20-25 minutes until breadcrumbs have browned and lamb is medium-rare (125° F internal temperature).  If crumbs aren't sufficiently brown you can place racks under a hot broiler for a minute to get the color right.  Remove lamb from oven, reserve off to the side and DO NOT TOUCH for 10-15 minutes.  This is essential for the meat to rest and not bleed all over your board once cut.  Once rested properly, slice between ever two bones (double chops) and serve.  Enjoy!

Kim's Southwest Wedge Salad

As much as I love to cook, having someone cook for me is a very close second.  Especially, when it's done well.  Last night Kim took over the helm and prepared an expertly done grilled Romaine salad with an addictive Poblano dressing.  It included Mexican spiced chicken and a host of ingredients that came together in a smoky, seductive plate that I can't get off my mind.  It's simple, easy to prepare and you're going to love it.  Thanks Babe!  Enjoy!!


Poblano Dressing
1/2 C. fresh cilantro
1/2 C. roughly chopped Poblano pepper
1/4 C. olive oil
2 Tbsps. fresh lime juice
2 Tbsps. red wine vinegar
1 Tbsp. chopped onion
1 Tbsp. agave (can also use honey)
1/2 tsp. cumin
1 garlic clove
salt and fresh ground black pepper, to taste

Salad
3 strips smoked bacon, diced
1# boneless, skinless chicken breast, cut into 1"cubes (strips or shredded after cooked can work too)
1 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. Mexican oregano
1/2 tsp. sea salt
1/4 tsp. fresh ground black pepper
1 red onion, sliced into rings
1 Tbsp. olive oil
2 ears corn, shucked
1 C. cherry tomatoes
1 head red romaine, stem trimmed (but, still intact so head stays together)
1 ripe avocado, peeled and sliced

Preheat broiler to high heat.  Preheat grill to high.

Prepare dressing; place all dressing ingredients into a food processor or blender and blend until completely smooth.  Correct seasoning with salt and pepper.  Set aside.

In a mixing bowl add chicken, cumin, smoked paprika, oregano, salt, and pepper.  Toss to coat and set aside.  Broiler should be hot by now.  In a shallow oven dish, toss tomatoes with olive oil and place under broiler to blister; 2-3 minutes, then turn and 2-3 minutes more.  Remove, turn off broiler and reserve on the side.

Heat a skillet over medium high heat.  Add bacon and cook until crispy, about 5 minutes.  Remove bacon with slotted spoon and place on a plate lined with paper towel.  Chop bacon roughly and set aside.

Add chicken to hot bacon fat in skillet and cook over medium-high heat until cooked through 5-7 minutes.  Remove chicken and reserve in a bowl covered with tin foil to keep warm.  Add onion rings to hot skillet and sauté until slightly charred, 4-5 minutes.

Remove skillet from flame and add ears of corn directly to the burner.  Cook on burner for 5-7 minutes rotating corn frequently until slightly charred on all sides.  (The corn will pop and make all kinds of noise, this is normal and kinda fun!)  Once done, slice the corn off the cob and set aside in a small bowl.

Drizzle some olive oil on the cut-side of the romaine and season with salt and pepper.  Place cut-side down on very hot grill at a ten o'clock position (we're going to get those really cool diamond shaped char marks), press down gently and let sit for 1-2 minutes.  Using tongs move lettuce to a two o'clock position, press down gently and let cook for another minute or two.  (You are looking to just char the lettuce a bit, not cook it so as to be limp and mushy.  The lettuce should still be crisp, while getting a beautiful smoky quality from the grill.)

Assemble your salads; Use the lettuce wedge as the base and top with all the ingredients, don't forget the avocado.  Drizzle dressing over and serve.  Enjoy!