Tag Archives: food

Chicken in Deviled Gravy

I just love it when I come across a recipe and realize that I already have the ingredients in my kitchen so I can start cooking immediately.  It doesn’t happen often.  Let’s be real…part of the reason why we don’t make recipes we come across is because it calls for something we don’t have.  Part of the reason for this blog is to challenge me into making things that I would normally throw to the side because I don’t have/want to buy the necessary ingredients.  But that doesn’t mean that I don’t love it when no trip to the store is required like with this Chicken in Deviled Gravy.

A simple mixture of shallots, garlic, and red pepper flake is thickened with flour, broth, and wine and then bumped up with even more flavors of paprika, dry mustard, hot sauce, Worcestershire sauce, and parsley.  The result is a rich, deep, bright gravy which brings tons of flavor to basic boneless, skinless chicken but would be equally impressive with beef, pork or seafood.  Each bite of this chicken had me guessing what it was that I was tasting but it really is the marriage of all of the flavors combined.  It’s not buffalo chicken and it’s not barbecue chicken.  And it’s definitely not boring chicken.  It’s something entirely its own that is sure to have people guessing what it really is.

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The ingredients:

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Season the chicken with salt and pepper. In a skillet, heat the EVOO over medium-high heat. Add the chicken and cook, turning, for 10 minutes. Off the heat, cover to keep warm.

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Add the butter to the pan over medium-low heat. Stir in the shallots, garlic and chile (or crushed red pepper); season with salt and pepper. Cook for 3 minutes. Whisk in the flour, paprika and mustard. Whisk in the stock and vermouth (or white wine); bring to a bubble.

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Whisk in the hot sauce, parsley and Worcestershire.  Add the chicken and its juices to the gravy and turn to coat completely.

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Serve the chicken on the toast points (if desired).

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Additions:  None

Omissions:

  • Toast

Substitutions:  None

Overall Rating:  Like It

Source:  Every Day with Rachael Ray magazine

Phyllo Pizza with Feta, Basil, and Tomatoes

I have to tell ya, I’m really getting into this pizza on Fridays thing.  And since I’ve been trying all different kinds of pizzas, I’m used to eating pizza that doesn’t have a lick of tomato in it at this point.  But now I’m resorting to making a pizza that doesn’t even use pizza dough?  Who am I?  The great thing about phyllo dough is it can easily be used in both sweet and savory dishes (à la Baklava and Spanakopita) so why not make it the basis of a pizza?  This Phyllo Pizza with Feta, Basil, and Tomatoes does just that perfectly.

Sheets of phyllo dough are layered with a combination of mozzarella, Parmesan, and feta cheeses and topped with slices of fresh tomatoes, basil and scallions. Fragrant oregano gives this pizza a traditional Italian herby feel while the phyllo and feta keep it grounded with classic Greek flavors.  A simple pizza with nothing more but tomatoes and basil is always going to be a hit to me but the addition of phyllo and feta here make it extra special.  Don’t worry if you get confused by the directions like I did, just layer the cheese and phyllo sheets and even if you mess it up, it’ll still taste perfect.  This pizza is a real winner!

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The ingredients:

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Preheat oven to 375°F. Combine mozzarella, feta, Parmesan, oregano, salt and pepper in a bowl.

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Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo.

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Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets.

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Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border.

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Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375°F for 20 minutes or until golden.

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Sprinkle with basil leaves.

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Additions:  None

Omissions:  None

Substitutions:

  • Reduced-fat mozzarella

Overall Rating:  Love It

Source:  Cooking Light magazine

Creamed Spinach Phyllo Cups

I think I might have a little obsession with appetizers.  I don’t know what it is about them but I just love, love, love them!  Maybe it’s because they can be deceptive little suckers and trick your brain into thinking you aren’t eating much.  Or maybe it’s just the simple laid-back ease that come with appetizers that tells your guests to sit back with a glass of whatever and relax because we aren’t formal here.  Whatever the case may be, when I had two girl friends over last weekend, I was so excited to make these Creamed Spinach Phyllo Cups for them. 

Fresh baby spinach is wilted over the stove with garlic before being bathed in cream (I used fat-free half-and-half) and reduced-fat cream cheese.  The result is a tangy creamed spinach that would be good enough on its own but is instead spooned into baked mini phyllo shells.  A quick dusting of fresh Parmesan cheese on top finished off these little bites.  These bite-sized appetizers came together quickly and didn’t take me away from drinking wine with my friends.  I will undoubtedly and happily be making these again!

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The ingredients:

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Preheat oven to 425°F. Arrange phyllo shells in a single layer on a foil-lined baking sheet. Lightly coat shells with cooking spray. Bake at 425°F for 4 minutes or until lightly browned and very crisp.

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Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 minute or until fragrant but not browned, stirring frequently.

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Coarsely chop 1 bag of spinach. Add chopped spinach to pan; cook 2 minutes or until spinach wilts, tossing frequently. Chop remaining spinach; add to wilted spinach in pan. Cook 2 minutes or until spinach wilts, tossing frequently. Sprinkle spinach mixture with salt; toss well.

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Stir in cream and cream cheese; cook 1 minute or until cheese melts and sauce is thoroughly heated. Remove pan from heat.

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Spoon about 1 tablespoon spinach mixture into each shell. Top evenly with Parmigiano-Reggiano.

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Additions:  None

Omissions:  None

Substitutions:

  • Fat-free half-and-half

Overall Rating:  Love It

Source:  Cooking Light magazine

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