Today I was going to post my pastry chef friend Faye’s recipe for her beautiful nut tart…but then I decided to give you something a little easier, it is Friday after all. How about some barbecue chicken that doesn’t require a grill and decent weather? Sounds good to me!

I really wanted Barbecue Chicken on Memorial Day, but we currently don’t have a grill (a situation we will remedy before we get too far into summer!). I ended up using the oven with success! The chicken came out great, nice and juicy. I know, I know, it’s not from the grill…but it’s certainly a good, easy alternative. The key to cooking it just right (i.e. not drying the dickens out of your chicken!) is using a thermometer…be sure to read about that at the end of the recipe.

Easy Barbecue Chicken...No Matter the Weather

 

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Author: Jane Maynard

Recipe type: Main Dish, Poultry

Cuisine: American

Ingredients

• Chicken pieces (I used 3 bone-in, skin-on chicken breasts this time around)
• Canola Oil
• Salt
• Barbecue Sauce

Instructions

1. Preheat oven to 375 degrees F.
2. Heat oil in a skillet over medium to medium-high heat. Salt the outside of the chicken. Sear chicken until browned. Transfer to a cookie sheet/roasting pan/baking pan/whatever you’ve got! Brush with barbecue sauce. Bake in oven until chicken reaches 165 degrees, brushing on a second layer of sauce about halfway through baking time. Total baking time was about 1 hour.
3. Here is the key to this recipe: use your thermometer! I have an electric Pyrex thermometer with a probe attached to a long wire. I can keep the probe in the meat throughout cooking and set the thermometer to beep at me when the meat reaches 165 degrees. I put the thermometer in the smallest chicken breast. It beeped, I removed that piece of chicken from the oven and then put the thermometer in the middle-sized chicken breast”¦five minutes later it beeped and I took that piece of chicken out. Then I put the thermometer in the third, largest chicken breast and it took another 5 minutes to finish. All three pieces came out nice and juicy”¦I was SO glad I used this technique.

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Wanted to share a quick recipe with you today. It’s another one from Everyday Food: Fresh Flavors Fast. While the pasta dish I shared with you last week was definitely yummier than this one, I still really like this soup.

One quick note. You’re supposed to add 1-inch chunks of bread into the soup and simmer for 20 minutes or so. The theory is that the bread absorbs the broth and thickens the soup. We all agreed that the bread was too slimy. And I liked the broth soup before the bread supposedly thickened it. I think the best approach would be to make homemade croutons and top them on the soup when serving. If you really want to stay true to the soup, just make sure your bread pieces aren’t too big.

Tuscan Bread Soup

 

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From Everyday Food: Fresh Flavors Fast

Author: Jane Maynard

Recipe type: Main Dish, Soup

Ingredients

• 6 ounces country bread, torn into 1-inch pieces
• 2 tablespoon olive oil
• 1 large onion, cut into ¼-inch pieces (I used only ½ of an onion)
• 3 carrots, halved lengthwise and cut crosswise into ¼-inch thick pieces
• 2 celery stalks, cut into ¼-inch thick pieces
• 4 garlic cloves, crushed
• Coarse salt and freshly ground pepper
• 1 tablespoon tomato paste (I used 2-3 tablespoon)
• ½ head napa cabbage, halved lengthwise, cored and thinly sliced crosswise (6 cups)
• 2 cans (14.5 oz each) chicken broth (I used vegetable broth to make it completely meatless. I also used about 1 additional cup than called for.)
• 2 cups water (I think I did an extra cup or so)
• 1 cup loosely packed fresh flat leaf parsley leaves

Instructions

1. Preheat oven to 300 degrees F. Spread bread pieces in a single layer on a rimmed baking sheet. Bake until dry, tossing half-way through, about 15 minutes. Remove from oven. (Jane note: Next time I make this I will toss the bread with some olive oil, salt & pepper, then toast as directed.)
2. Heat oil in a large pot over medium-high. Add onion, carrots, celry and garlic; season with salt & pepper. Cook, stirring occasionally, until vegetables are softened, 8-10 minutes. Stir in tomato paste; cook, stirring, 1 minute.
3. Add cabbage, chicken broth, the water and toasted bread. (Jane note: Next time I will add about ⅓ of the bread pieces at this point in the recipe and reserve the rest as a topping for the soup when served.) Simmer over medium heat until soup is thickened, 15-20 minutes. Season with salt & pepper, and stir in parsley.

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Since we’re on a quest to eat less meat, I’ve decided that I need to find some good veggie burger recipes. Nate’s mom was raving about a vegetarian chickpea burger recipe, which she shared with me this week. I made them last night and they are Yum-O. (I just said that because it’s a Rachael Ray recipe. I promise never to say “Yum-O” again.) These vegetarian chickpea burgers have really great flavor, and they are super easy and fast to make. As with many homemade veggie burgers, handle with care so they don’t fall apart on you. Last night we topped ours with lettuce, tomato, avocado and sauteed mushrooms. While the mushrooms were tasty, I think next time I’ll switch them out for thinly sliced cucumber and sprouts…and I won’t forget the cheese, which I did this time. Phooey. I will definitely be trying other veggie burger recipes as well and will let you know how they go!

Vegetarian Chickpea Burgers

 

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From Everyday with Rachael Ray via my mother-in-law Pat

Author: Jane Maynard

Recipe type: Main Dish, Vegetarian

Ingredients

• 1 15-oz can chick peas, rinsed and drained
• 1 4-oz can diced green chiles
• ⅔ cup packed flat leaf parsley
• ⅔ cup bread crumbs (Pat note: I use regular, flavored, Panko – whatever. Jane note: I used Panko last night)
• Salt and pepper
• 1 large egg
• 2 tablespoons veggie oil (Pat note: I have used olive too)
• 4 thin slices cheddar cheese
• 4 burger buns
• Ketchup, mayo or other toppings (Pat note: I never use these or the cheese or the buns. Jane note: she’s being totally serious here. ha!)

Instructions

1. Now”¦ In a food processor, pulse the chickpeas, chiles and parsley till finely chopped. Transfer the mixture to a medium bowl and stir in the bread crumbs and s and p to taste (Jane note: I only did ~1/2 tsp salt – should have done more). Stir in the egg and form the 4 patties, each about ⅔ inch thick.
2. Then”¦ In a large skillet heat the oil over med low heat. Cook the burgers for 4 minutes then flip and cook for 3-5 minutes and add cheese if desired. Pat usually cooks till they are nice and golden brown. (Pat note: Don’t forget, you can shape them into fun designs, like fake turkey legs or letters for your kids!)
3. Postscript: These are way easier to flip in the pan if you make them into mini-burgers. Click here for a follow-up post with more info on miniaturizing the burgers!

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I am over the moon for today’s recipe murgh makhani, more commonly known as butter chicken. Our favorite Indian restaurant in Palo Alto, Darbar Indian Cuisine, has the BEST butter chicken. I can’t get enough of it. I’ve been trying to find a recipe so that I can make it at home, but all recipes have come up far too short. So, I did a lot of research, compared about 6 different recipes and have created my own. And I am here to tell you (in all humility, of course!), I nailed it. My version isn’t identical to Darbar’s, but it is darn close and they are equally as good. Success! (To add to the elation, both girls inhaled their dinner! This is a not-too-hot Indian dish, nice for kids. Increase the heat with more chilis and cayenne if you so desire!)

The key to this dish is using tandoori chicken. Almost all of the recipes I found were skillet recipes that simply add plain chicken breasts to the sauce. Using tandoori chicken makes ALL the difference. A delectable, mouthwatering difference. Not only is there more depth to the flavor, but the meat is oh so tender. Using tandoori chicken requires planning ahead, but it’s worth it.

Without further ado, I give you murgh makhani!

Note: This recipe does not have fenugreek because I did not have it on hand. Fenugreek is often used in butter chicken, along with all the other spices listed below. Feel free to add that in as well!

Murgh Makhani (Indian Butter Chicken)

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Mouthwatering with tons of flavor! Adapted from six different recipes!

Author: Jane Maynard

Recipe type: Main Dish, Poultry

Cuisine: Indian

Ingredients

• 4 cooked tandoori chicken breasts cut into chunks (see recipe below for how to cook the tandoori chicken - don't forget it needs to marinate overnight before cooking!)
• ⅓ sweet onion, chopped
• ~1 inch of ginger root, peeled and julienned
• 2 cloves of garlic chopped
• 1 green chili (membranes and seeds removed), chopped
• 6 tablespoons butter (divided – 2 T and 4 T)
• 6 medium tomatoes, cut into large pieces
• 2 teaspoon garam masala
• 1 teaspoon chili powder
• ½ teaspoon salt
• ½ teaspoon cumin
• ½ teaspoon cardamom
• ¼ teaspoon coriander
• 2 shakes cinnamon
• 3 oz tomato paste
• 1 cup chicken or veggie broth
• ½ cup cream

Instructions

1. When prepping the ingredients for the sauce, you only need to roughly chop the ingredients - they will all get blended together eventually.
2. Sautee onion, ginger, garlic and green chili in 2 tablespoons of butter until onions are translucent.
3. Add tomatoes and let simmer for ~5 minutes. Add garam masala, chili powder, salt, cumin, cardamom, coriander, and cinnamon. Simmer another 5-10 minutes or so.
4. Add tomato paste and broth, stir.
5. Blend everything in a blender until smooth then return to pan. Add tandoori chicken, cream and last 4 tablespoons of butter.
6. Serve with basmati rice and naan bread. Yum!

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Homemade Baked Tandoori Chicken

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Jane Maynard

Ingredients

• ¾ C plain yogurt (for a great non-dairy option, use cashew yogurt)
• 2 T lemon juice
• 2 cloves minced garlic (I use my garlic press)
• ~1 inch ginger root, peeled and crushed (it was hard to crush, I squeezed the juice out with my garlic press and threw in some of the mangled pieces of the root)
• 1 tablespoon cumin
• 1 teaspoon coriander
• ½ teaspoon salt
• ½ teaspoon cayenne pepper
• ¼ teaspoon cardamom
• ¼ teaspoon cloves
• ¼ teaspoon black pepper
• 4 boneless skinless chicken breasts (this is the amount you’ll need for the butter chicken recipe above – you can make this recipe with bone-in, skinless, dark & white meat chicken cut into pieces – my personal preference are boneless, skinless chicken breasts and they worked great)
• 1-2 T canola oil

Instructions

1. The night before, mix all the ingredients above except the chicken and canola oil in a bowl.
2. Stab the chicken breasts all over with a fork then make some gashes with a shapr knife. Marinate the mutilated chicken in the yogurt mixture overnight, covered, until you are ready to cook it the next day.
3. To cook the chicken, pat off some of the marinade, brush with oil and place in an oven-safe dish or pan (I used my 9X13 metal pan).
4. Roast in a 450º F oven for about 20 minutes, or until juices run clear and internal temperature of chicken reaches 160º F.
5. If using for butter chicken, let cool a bit then cut into chunks.

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It’s rainy and cold here in the Bay Area. I have a sneaking suspicion it’s a lot colder elsewhere, too. So how about some smoky, warm, cozy corn chowder?

This recipe is from my friend Adrianne’s mom. (Adrianne just had a baby! Welcome to the world, Baby Claire!) Adrianne is an excellent cook – every recipe or cooking advice she’s given me has always been spot on. This recipe is no exception. It’s a fairly straightforward crock pot recipe. The bacon gives it a nice salty and smoky flavor. And, despite the fact it contains half & half AND cheese, the soup is not too thick, but instead has a great consistency.

I have a few other corn chowder recipes posted at this link from a Call for Recipes I did ages ago, in case you feel like shopping around for more corny recipes.

Corn Chowder

 

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From Adrianne Campbell’s Mom

Author: Jane Maynard

Recipe type: Main Dish, Soup

Ingredients

• 2 small onions, chopped
• 4 slices of bacon
• 2 celery stalks,chopped
• 2 potatoes, chopped (Jane note: I leave the skins on, but you can peel them if you like)
• 4 cups corn (frozen or canned)
• 4 cups chicken broth
• *****************************
• 1 Bay leaf
• 1 teaspoon. salt
• ½ teaspoon pepper
• 2 tablespoon butter
• 2 tablespoon flour
• 1½ cups cream or half n’ half
• 1 cup grated cheddar cheese

Instructions

1. Cook onions, bacon & celery, put in slow cooker. Add potatoes, corn, broth, bay leaf, salt & pepper. Cook on low for 8-10 hours. Take bay leaf out and throw away. On the stove top, melt butter, add the flour so it makes a paste. Cook until light brown. Slowly add the cream to the paste, heat until it thickens. DO NOT BOIL! Move it from the heat, add the cheese and mix until melted. Add this mixture to the slow cooker mixture. Stir well and serve.

3.2.2310

I haven’t mentioned my Eat Less Meat Challenge lately, so thought it was time for a quick update…along with a recipe! The challenge is going very well! We’ve definitely been eating less meat overall and we are not feeling deprived one bit. I think knowing we can still eat meat occasionally really makes the whole challenge realistic for us, and we still feel like we’re making a difference. I’m so happy that I set this resolution and, for those of you who have joined along in the challenge, I hope you’re having an equally positive experience!

Last week I made Creamy Potato Leek soup, adapted from an Emeril Lagasse recipe. Our whole family enjoyed the soup, especially our 2 year old! The soup has a nice creamy texture without having to use cream. It’s a nice mild soup yet still full of flavor. I love leeks and pretty much love any soup that has them in the recipe. Without further ado…

Creamy Potato Leek Soup (without the cream!)

 

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Adapted from an Emeril Lagasse recipe

Author: Jane Maynard

Recipe type: Main Dish, Soup

Ingredients

• 3 tablespoons butter
• 2 leeks, cleaned and chopped, white and green parts
• 2 minced garlic cloves (I used my garlic press)
• 6 cups vegetable broth
• Appx 1½ pounds russet potatoes, peeled and quartered
• Salt and pepper to taste
• ⅓ cup chopped fresh parsley

Instructions

1. Melt the butter over medium-low heat in a large pot. Add leeks, cook while stirring until tender, 3-5 minutes. Add garlic and cook for 30 seconds. Add vegetable broth and potatoes. Cover and simmer over medium-low heat until potatoes are tender, ~30 minutes.
2. Blend soup in batches in a blender until smooth. Return to pot and add salt and pepper to taste. Garnish with chopped fresh parsley. Makes 4-6 servings.

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Another Swedish food that my grandmother ALWAYS made was Swedish meatballs. Just like bulle, the smell alone takes me back in time. The last two years I’ve made meatballs 2 days before Christmas, ready to pop in the oven on Christmas Day. Making the meatballs is a little labor intensive, but doing them ahead makes for a super easy and delicious Christmas dinner.

Christmas or not, these are some good meatballs. They are best served with boiled red potatoes and lingonberry jam.

Swedish Meatballs

 

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Author: Jane Maynard

Recipe type: Main Dish, Beef

Ingredients

• FOR THE MEATBALLS
• 1 pound ground beef
• ¼ pound ground veal
• ¼ pound ground pork
• ¼ teaspoon pepper
• 2 teaspoon nutmeg
• 2 teaspoon paprika
• 2 cups bread crumbs
• ½ cup milk
• 1 onion (medium) (I do only about ⅓ of an onion)
• 2 tablespoon butter
• 2½ teaspoon salt
• 1 teaspoon dry mustard
• 3 beaten eggs
• FOR THE SAUCE:
• Fat left in skillet
• ¼ teaspoon garlic
• 5 tablespoon butter
• 2 teaspoon tomato paste
• 1 teaspoon beef concentrate (or bouillon cube)
• 2 cups bouillon or beef stock
• Optional: 1 teaspoon aromatic bitters (I’ve never used these)
• ¼ cup butter
• 1 cup sour cream

Instructions

1. Have meat ground together twice or mix really well. Soak bread crumbs in milk. Add meat – mix well. Mix in pepper, nutmeg, paprika, and beaten eggs.
2. In a large frying pan, saute onions in 2 T butter until soft. Add salt and dry mustard and stir. Add onion mixture to meat mixture and mix well. Form 48 small balls. Brown meatballs in ¼ C butter. Remove balls – set aside in a 9×13 baking pan.
3. Add garlic and 1 T butter to fat left in skillet. Blend in 4 more Tbsp. butter, tomato paste, beef concentrate, and beef stock. Stir mixture over low heat until it thickens slightly. Stir in 1 cup sour cream and a few more tablespoons of butter (yes, more butter!). Pour sauce over meatballs. Heat in moderate oven (I think baked them at 350 degrees) until hot.

Notes

This recipe improves if made one day ahead.

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My aunt recently sent an email to my extended family inviting everyone over for “amazing tomato soup you don’t want to miss,” or something to that effect. Well, I didn’t want to miss the soup, but I had no choice since I live nowhere near any family! I knew I had to eat this soup one way or another. Thankfully she shared the recipe, saving me a few hundred dollars in airfare.

This Tuscan Tomato Soup is very yummy.  And easy to make! Quick disclaimer before you start thanking me for sharing a healthy recipe to complement your New Years diet resolutions. Um, yeah, there’s cream in it. But cream has protein and calcium, right? Are you with me, health gurus?

Tuscan Tomato Soup

 

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Prepared by Chef Kent Andersen from Chef’s Table in Orem, UT- modified by Jane Maynard (that’s me!)

Author: Jane Maynard

Recipe type: Main Dish, Soup

Ingredients

• 3 Tablespoons Olive Oil
• 1 Onion, Small dice
• 3 14.5-oz cans diced tomatoes (original recipe: 5 Cups Diced and Seeded Tomatoes)
• 2 Cups Chicken Stock
• 1.5 Cups Heavy Whipping Cream
• 1 Cup Basil Pesto (Auntie Barb likes Target’s pesto better than Costco’s; I used Trader Joe’s, which was 1 oz short of a cup but still tasted great; you could always make it, I suppose)
• Salt and Pepper, to taste

Instructions

1. Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors.
2. Add whipping cream. Add pesto.
3. Blend to desired consistency in a food processor or blender. (Barbara reserves a little bit of the soup un-blended so there are some chunks.) Adjust seasoning with salt and pepper.

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Today I’ve got a quick, tasty meal idea for you, thanks to my dear friend Angie who shared this non-recipe-recipe with me recently. It’s her go-to meal and it’s a winner!

In honor of The Pioneer Woman giveaway we’ve got going this week, I did this post Ree style, photographing every step of the cooking process. Thought it would be funny to finally do that with the easiest recipe on my site. Funny, right? A-ha-ha-ha-ha!

Easy Peasy Bean Tacos

 

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Easy to make and delicious to eat!

Author: Jane Maynard

Recipe type: Main Dish

Cuisine: Mexican

Ingredients

• Flour or corn tortillas, smaller size
• Shredded cheese
• Can of refried beans
• Toppings you like on tacos”¦tomatoes, salsa, sour cream, guacamole, lettuce, etc.

Instructions

1. Preheat your oven broiler. Heat up the can of beans in a saucepan.
2. Place the tortillas on a cookie sheet. Sprinkle some cheese on half of the tortilla (you can also heat them up on the stove, whichever you prefer).
3. Pop the tray in the oven, broil until the cheese melts. This is seriously the hardest step of the process. You still with me?
4. Schmear on the beans.
5. Add your favorite taco toppings.
6. Fold. Eat. Enjoy.

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We really liked these tacos, and I loved how simple they were to make. But I’ve gotta say, I think a few grilled peppers and onions would give the tacos nice flavor and crunch…but yeah, that involves chopping stuff AND dirtying another pan. So don’t worry too much about it. These are Easy Peasy Bean Tacos, after all.