Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Quick Nuts Over Fish Mustard Roasted Chicken

October 7, 2016 by Mary 3 Comments

I have liked the products from Nuts Over Fish for quite some time. Cinde Vandette, the owner of this company whom I met about 18 months ago at a Fancy Foods Show, is a delight. She wanted me to try all of her products, which I joyfully did, and particularly loved the pistachio one, using it on fish, chicken, vegetables, anything! But, she didn’t want to go into the box just yet, for whatever reason. She did, however, become a buyer of the box and bought several subscriptions as gifts. So she liked it! (Mikie likes it!)

And then she came back and wanted her product to be in the box.

This Cashew Nut Topping flavor is her newest creation. It’s DELICIOUS!! With cumin, coriander, curry, orange peel and cashews, how can you go wrong?!?

Of course this is delicious on salmon or any other fish, but I made up this roasted chicken recipe that was “to die for”! Savory with a touch of sweet, you will want to make this again and again and you will – because it’s quick and easy! Perfect for a weeknight dinner but also fancy enough for company. Make this recipe this weekend and sit back and enjoy the compliments! But don’t forget to add your LOVE and it will taste even better!

QUICK NUTS OVER FISH MUSTARD ROASTED CHICKEN – serves 4 – 5 (I know – the title sounds weird…)

One 4 lb. chicken
5 large garlic cloves, minced
2 Tbs. Dijon mustard
2 Tbs. dry white wine or dry vermouth
2 Tbs. extra-virgin olive oil
1 Tbs. soy sauce
1 tsp. Tabasco or Sriracha Hot Chili Sauce
1 tsp. dried thyme leaves, crushed
1/2 tsp. Kosher salt
4 Tbs. Nuts Over Fish Cashew Topping

Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast. These cuts help the chicken to cook faster and more evenly between the white and dark meat.

In a bowl, mix all of the remaining ingredients, except for the Nuts Over Fish Cashew Topping. Turn the chicken skin side down in a non-stick oven proof skillet and spread it with half of the mustard mixture. Sprinkle on 2 Tbs. of the Nuts Over Fish Cashew Topping all over evenly on the back side of the chicken. Turn the chicken skin side up; spread with the remaining mustard mixture and sprinkle on the remaining cashew topping, evenly, all over.

Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board or platter, cut it into 8 pieces and serve with LOVE. Enjoy!!

For a short time, you can still buy a fall box with this product in it to make this recipe – but we only have a few left. Go to buy here.

Frosty cocktails and dinner salads – summertime is here!

June 6, 2016 by Mary 8 Comments

Frosty cocktails and dinner salads, summertime is here, right? Easy cooking and meals that come together quickly, that’s what we all want when it’s time to open the windows wide, as we’d really rather be outside.

My mother-in-law passed early Tuesday morning. We had the funeral in Baltimore on Thursday. She had lived a good long 96+ years. So on Wednesday night, our oldest son and his fiancée came over for dinner and spent the night so we could all drive to Baltimore together. Obviously I had not planned for four for dinner this week but here’s what I threw together. It was great for a hot summer, late night meal.

Fortunately I had defrosted a package of 4 chicken thighs with bone and skin. I had some baby spinach and romaine lettuce, potatoes, mini sweet peppers, radishes and tomatoes. I threw in some caperberries and lemon halves to roast with the potatoes and chicken. Over the finished salad, I drizzled a tiny bit of olive oil and with a squeeze of the roasted lemons – DELISH!!

The caperberries got crunchy – a nice and interesting little bit of salt crunch every once in a while. The potatoes, baby Yukon Gold, were creamy dreamy. And roasting the lemons at the high heat of 425 degrees made them almost sweet! You can just salt and pepper your chicken on both sides but I was also trying out a new possible product for the summer box, delicious and high in garlic content, so I will tell you to just add some garlic powder and sesame seeds on the thighs, in order to not ruin the surprise of this product in the upcoming summer box.

Here’s what I did.

DINNER SALAD WITH ROASTED CHICKEN THIGHS, CAPERBERRIES AND ROASTED LEMONS – serves 4

4 chicken thighs with bone and skin
Salt
Pepper
Garlic powder
Sesame seeds
5.5 oz. baby spinach leaves
3 – 4 romaine lettuce leaves, washed, dried and torn into bite size pieces
1.75 lbs. baby Yukon Gold potatoes – scrubbed, dried and cut into 2“ chunks
2 Tbs. olive oil, plus more to drizzle on finished salads
1/3 cup caperberries, drained
2 whole lemons, washed, dried and cut in half
8 radishes, scrubbed clean and dried, trim if greens are not nice
½ cup sugar snap peas, washed, strings removed, and cut on a diagonal into slices
3 tomatoes, washed, dried and each cut into 8 wedges
4 small sweet peppers – yellow, orange or red, washed, dried, split in half lengthwise, seeds removed
3 scallions, cleaned and sliced, white, light green and some dark green parts
Maldon salt
Fresh ground pepper

Preheat oven to 425 degrees. Toss potatoes with 2 Tbs. olive oil and season with salt and pepper. Roast potatoes in the oven for 15 minutes. Then add the caperberries to the potatoes and toss and return to the oven for 20 – 30 minutes more.

Meanwhile, wash and dry chicken thighs, removing all fat and extra skin on the edges. Season both sides with salt, pepper, garlic powder and sesame seeds, pressing them in to adhere. Place thighs on a rack on a rimmed baking sheet, add lemon halves in the corners of the baking sheet, cut side down and roast on the top shelf in the oven for 30 – 40 minutes.

Prepare all the other vegetables.

Distribute the spinach and romaine lettuce leaves evenly among four dinner plates. Place chicken thighs in the center and evenly distribute all the other vegetables around the chicken, putting one roasted lemon half on each plate and finishing with the scallions sprinkled all over. Drizzle olive oil on the vegetables in a circle around the chicken, and squeeze the lemon all around. Finish with some crushed Maldon salt and fresh ground pepper.

Serve with LOVE and enjoy!! We paired this with an Alsace Riesling – perfect! (Steve – what do you think?)

Last weekend, I was also playing around with cocktails and another box item. More on that to come later after the summer box is shipped on June 25th. Here’s a photo to whet your appetite.

Barbecued Ribs or Santorini Grilled Chicken?

May 29, 2016 by Mary 12 Comments

BBQ ribs – perfect for this holiday weekend. Those are fiddlehead ferns garnishing the platter – they’re in season now!

If you’re thinking of ribs for today or tomorrow, I’ve got you covered with my great rib recipe here. People rave about this recipe and it’s so simple and easy. Or if pork is not your thing, how about a Santorini Grilled Chicken recipe that’s sure to please everyone as it’s stuffed with tomatoes, cheese and onions and oregano. And I’ve added on for you some salads too – one tomato and two potato. So fire up the grill, whip up the salads and enjoy this lovely long weekend with your family – and don’t forget to thank our fallen heroes for their service to our country, as that is what Memorial Day is all about.

Here’s a shot of my Dad’s cavalry hat from WWII. We proudly display it on the wall as a piece of art. (That pie in the back gives a hint of one of our products coming up in our summer box!)

These recipes are all reprise recipes so I’ll just show you the pictures, which all link back to the original post.

We are all out of sorts today. My mother-in-law is passing. She is 96 years old, almost 97, in August. She lived a good long life. I’ve dealt with a lot of passing of people close to me. My mom passed in 1995, my dad in ’98 (of a broken heart from losing my mom. He always thought he would go first.), and then we lost a brother to MS in 2000. All of these were sudden events and a surprise. This, with Steve’s mom is maddening. His sister is in Baltimore with her and has called in hospice. We are both on pins and needles.

Today I spent an hour tearing through the house looking for my reading glasses and then I went to wash my hands in the bathroom and looked up in the mirror – there they were on my chest – hanging from my necklace. Hope this isn’t a sign of things to come! Once I left my car keys at a greeting card store and then they closed and I couldn’t drive home! I was so engrossed in reading funny cards and laughing so hard, I got comfortable, sat on the carpeted floor and left my keys there too. That was a tough one to retrace. Then there was the time I left my keys in the freezer. Don’t ask.

Love your family more. Our time here is precious. Cook with abandon and always serve with LOVE!

Santorini Grilled Chicken

Greek Salad, salad with feta cheese tomatoes cucumbers greek

Tomato, cucumber and feta Greek salad

Best potato salad with fennel, parmigiano cheese, cippolini onions and piccholine olives.

Midwest potato salad in a white Le Crueset bowl garnished with parsley.

Or here’s a great mayonnaise-based potato salad – my Midwest Potato Salad – that was featured in the Tanglewood Cookbook!

Grilled Chicken with Fresh Curry Leaves & Lemon, Onion Butter Sauce

May 22, 2016 by Mary 12 Comments

Recently, I’ve read a lot about fresh curry leaves in various recipes, and I’m thinking, how can that be? Curry, as a spice, is a total mixture of spices and can be mild, medium, or hot (Madras), depending on the combination. So how can there be fresh curry leaves?

Well there are, and you can eat the whole leaf! So I took a trek to dependable Kalustyan’s on Lexington Avenue between 28^th and 29^th Street. They have EVERYTHING!!! You’ll say, “Holy-crap there’s so many herbs, spices and seasonings from all over the world here that I’ve never even heard of!” (No one there asked me to write this but if you are in NYC, you really should go. It is a food lovers party place!) If you don’t live nearby, you can go online and order from them, although the curry leaves must be shipped overnight as they should be refrigerated. It’s $4.99 for a 1 oz. bag and I used the whole bag in this recipe.

The curry leaf tree (Murraya koenigii) is a small bush or tree that only grows 13 to just under 20 feet in height. The plant is tropical to sub-tropical and native to India and Sri Lanka.

I think I might try to grow my own curry plant as I have fallen in love with these curry leaves. They are very fragrant and taste and smell like…curry!! But I’m talking about really fresh curry and not so overpowering. They add a delicious and different twist to any dish. Use this exotic new flavor to garnish any vegetable or meat. You really should try them and try this recipe. I used the whole bag for maximum impact. Once you find them, you will crave them.

GRILLED CHICKEN WITH FRESH CURRY LEAVES & LEMON, ONION BUTTER SAUCE

3^1/4lb. whole chicken, washed, dried, extra fat & backbone removed
1 oz fresh curry leaves, washed and air-dried
1 Tbs. olive oil
Fine sea salt
Fresh ground pepper

Basting Sauce:
4 Tbs. unsalted butter
1 small onion minced
1 Tbs. Worcestershire sauce
Juice of one lemon

Melt the butter in a small saucepan and add the minced onions on low heat. Cover the pot and cook for 10 minutes, sweating and softening the onions. Then add the worcestershire sauce. Off heat, blend in the lemon juice and a little salt and pepper.

Using poultry shears, cut along each side of the chicken backbone and remove it. Remove the wing tips. Freeze the backbone and wing tips for the next time you make stock. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Using a small sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast. This will make the white meat and dark meat cook more evenly and the whole chicken will cook faster.

For the curry leaves, use all but one stem. Save that for garnishing. Carefully lift up the skin on the breasts and thighs and spread the whole curry leaves around underneath the skin, evenly distributing them

Rub the chicken with a little olive oil. Salt and pepper both sides.

Oil a grill plate and heat up on the grill to 425 degrees. Place chicken on the grill plate, bone side down, cover and roast for 10 minutes. Baste with the lemon butter sauce. Turn the chicken over, baste on the bone side, cover and roast for 10 – 15 minutes, more until done. Remember, this chicken does not take long to cook because the slits were made in the thighs and wings.

Let rest for 10 minutes before cutting into pieces to serve. You can use any leftover basting sauce to put on the chicken because you never basted raw meat.

Chop the remaining curry leaves and garnish the chicken. Serve with LOVE and enjoy!!

Grilled chicken with fresh curry leaves - finished plate with chicken.

We started this meal with a Caesar Salad and I served this chicken with grilled small arepas – arepitas! For another delicious recipe, visit Supriya at quichentell.com. Her coffee and paprika rubbed grilled chicken is to die for!

Just Jan’s Tangerine Marmalade Juicy Chicken Breasts

April 26, 2016 by Mary 22 Comments

I have a confession to make. I hate orange marmalade. I hate the bitterness of the rind and I’m really not a jelly, preserve or marmalade person. I’d just much rather have honey on my toast or nothing. That was until I met Jan and tasted her jam gems. This Just Jan’s Tangerine Marmalade is ridiculously good!!!

Of course you can use it on buttered toast and go straight to heaven. You see this marmalade is softer if you will, not at all bitter and not too sweet. It’s juuust right. `

Jan was in the movie business out in LA and it was well known to her friends that she made an amazing fig spread, just as gifts to her buddies. Well word got around and she ran into a food veteran who had heard of her jam. And the rest is history. She makes 11 varieties now, sweet and savory and an absolutely fantastic lemon curd. You can see the whole line here.

But my favorite was this new tangerine marmalade. Because it’s so good, I’ve been using it on everything!! Try this recipe of Just Jan’s Tangerine Marmalade Juicy Chicken Breasts and then move on to the sea bass fillet recipe and don’t forget to start your day with it on toast. You can make it a Just Jan’s day!

See how the marmalade glistens like jewels!

JUST JAN’S TANGERINE MARMALADE JUICY CHICKEN BREASTS – serves 5

Plan on the time to marinate. I like to do this on a Sunday afternoon. Then your dinnertime prep work is super quick!

2.5 lbs. boneless, skinless chicken breasts – about 5
1 heaping Tbs. chopped fresh rosemary
3/4 cup buttermilk
1 scant Tbs. coarse sea salt
13 grinds of Szechuan peppercorns
2 Tbs. canola oil
1 Tbs. olive oil
1 Tbs. butter
1 Tbs. grainy mustard
2.5 Tbs. Just Jan’s Tangerine Marmalade

4 hours before starting to cook, wash and dry the breasts, trimming off all fat. Place the breasts in a ziplock bag. Add the rosemary, buttermilk, salt, pepper and oil. Remove air from the bag and close. Mix everything around until blended and all breast meat is covered. Marinate for 1 – 3 hours in the refrigerator.

Remove the bag from the fridge about an hour before cooking.

Preheat your oven to 375 degrees.

In a large non-stick, ovenproof skillet, heat the olive oil and butter until very hot on medium-high heat. Remove the breasts from the marinade and place on a plate to spread the 1 Tbs. grainy mustard evenly across all breasts on one side only.

When the oil and butter are very hot and the butter has stopped sizzling, carefully place the breasts in the skillet, mustard side down and brown for 3 minutes.

Flip over and spread Just Jan’s Tangerine Marmalade evenly across all the tops of the breasts.

Place the skillet in the oven to roast for about 7 minutes or until an instant read thermometer registers 150 – 155 degrees. Remove from skillet and let rest on a platter for 5 – 10 minutes and the temperature will gain.

Serve with LOVE and some juices from the platter and enjoy!!

You can also make this DELICIOUS, super easy sea bass recipe.

JUST JAN’S TANGARINE MARMALADE GLAZED SEA BASS – serves 3 – 4

1.5 lbs. sea bass fillet
1 Tbs. butter
2 Tbs. Just Jan’s Tangerine Marmalade
Olive oil to slick the pan
Salt
Pepper
1 tsp. dried Greek oregano

Preheat oven to 425 degrees. Slick a rimmed baking pan with olive oil.

Wash and pat dry your fish with paper toweling. Salt and pepper one side of the fish, then evenly distribute the oregano over all. Melt the butter in a small saucepan. Add in the Just Jan’s Tangerine Marmalade to melt and whisk to combine. Brush on your seasoned sea bass fillet. Roast for 10 minutes per inch of thickness of your fish. I roasted mine for about 12 minutes.

Finish with a light sprinkling of Maldon salt, serve with LOVE and enjoy this totally yummy main course.

This jam with butter is outstanding, so naturally it’s great on toast!

You can still get this product in our MARY’s secret ingredients spring box for sale here. We only have a few left so hurry. Perfect gift for Mother’s Day!!

Weeknight Chicken Tacos

February 21, 2016 by Mary 21 Comments

My parents were traditionalists, especially my father. Dinner was always a protein, a carb and a vegetable, (unless it was a homemade soup or stew that had all of those things). We had to have the three things on the plate and dinner was a sit-down affair, around the kitchen table with no TV. But we always had music. My father played the violin, loud, to Gershwin, André Kostelanetz, Aaron Copland, Leonard Bernstein, or show tunes. I know all the lyrics to Camelot, My Fair Lady, Gigi, The Music Man and The Sound of Music songs. (oh yes) This was his way of relaxing while having a cocktail (usually a Scotch on the rocks), when he got home from work. And he always took his shoes off and put on his leather house slippers. I know because I was supposed to fetch them for him. Shoot, we missed having our kids do that for us. 🙂

But I digress. Back to food. We NEVER had takeout or deliveries. We never had pizza or Chinese food or tacos for dinner. We never went to any fast food joint, not even Steak ‘n Shake which was sort of an in-between – in between a restaurant and fast food – in those days. No, we always had a three-item dinner every night.

Our friends’ families had pizza or other fast food at times, which was all fairly new then. We would beg and whine to be able to do that, but no, my mother insisted on a healthy home cooked meal.

So that‘s the way I was raised.

And that’s the way our kids were raised.

Our oldest still proclaims that I used to always say, “It’s not a dinner unless it has a green vegetable.” I don’t remember saying that but it sounds pretty good.

So now the kids are gone and it’s just my husband and me. And I have started making chicken tacos for dinner – with a green vegetable! Yes. All totally homemade, they’re fun and delicious!!!

This dish is roughly inspired by an old Food & Wine magazine recipe and the neatest thing about it is about how to cook the chicken. You roast thighs at a high heat (425 degrees) on a rack, so all the fat drains out. The chicken actually comes out practically fried, with no breading. The original recipe has you rub vegetable oil on the skin of the thighs, before roasting but that makes for a lot of smoke and creates a very messy oven. So I roast without any oil and the chicken has turned out equally good, without the smoke and interior oven splattering.

The skin gets crispy and is very tempting to eat a bit of it while you shred the meat off the bone. Delicious! – but we all know it’s not good for you.

So what I’ve been doing is roasting my thighs on a Sunday when I have more time, shreding the meat and having it all ready for a quick weeknight meal of amazing tacos. Makes the whole thing easy-peasy on the night you’re serving. I know the toppings take a bit of time to prepare but roasting and shredding the chicken ahead of time makes this doable for a weeknight. I made this last Wednesday night with both boys home (Yes! Zach is visiting from Poland!) and it was a HUGE hit!

Try this – you will LOVE it!!

WEEKNIGHT CHICKEN TACOS – serves 4 – 6 – makes about 14 tacos

8 chicken thighs with skin and bones – about 3 lbs.
Kosher salt
Fresh ground pepper
2 Tbs. olive oil
1 lb. tomatillos, husked, rinsed, cored and finely chopped
4 large cloves of garlic, minced
1 bunch of scallions, trimmed, washed and chopped
11/4 cups vegetable or chicken broth, preferably homemade
Large handful of cilantro, chop the stem portion from the leafy parts, and mince the stems
Warm corn tortillas

FOR SERVING:

Chopped white onion, soaked in ice water for 10 minutes and drained
Sliced radishes – about 3
Thinly sliced jalepeno pepper – 1/2 – 3/4 of one
Feta cheese, broken into chunks
Sour cream or crème fraiche
Diced avocado – we used 1 whole and another half
Cilantro leaves
Salsa – optional or chopped plum tomatoes
Fresh lime wedges

Preheat oven to 425 degrees. Wash and dry chicken thighs, trimming off excess skin and fat. Salt and pepper both sides of the thighs and place on a rack positioned on a rimmed baking sheet.

Roast for 40 – 45 minutes. Let cool, remove and discard skin, shred the chicken from the bone. You could make a stock from the bones and skin. This is the step that I do on a Sunday afternoon to have a quick taco meal during the week. Store shredded chicken in the fridge in a covered container and take out the night you’re having the tacos as soon as you start making the rest of the meal to take some of the chill off as soon as you can.

Preheat oven to 350 degrees.

In a large skillet, heat the 2 Tbs. olive oil. Add the finely chopped tomatillos, garlic and scallions. Cook over moderately high heat, stirring, until the tomatillos are softened, about 10 minutes. Add the broth and bring to a boil, then lower heat to simmer, stirring occasionally, until thickened, about 10 minutes.

While sauce is cooking, prepare all your toppings in separate little bowls. A hand mandoline is best to thinly slice the radishes and jalepenos. Soak your chopped white onions in the ice water bath for 10 minutes and drain.

Additionally prepare the corn tortillas. Place stacks of 6 tortillas in aluminum foil that is lined with a damp paper towel on the bottom and the top of the corn tortillas. Seal the aluminum foil tightly around and warm in a 350 degree oven for 5 – 10 minutes.

Add the shredded chicken to the tomatillo sauce. Simmer until the chicken is heated through, about 2 minutes. Then fold in the chopped stems of the cilantro and a few whole leaves. Taste to see if it needs any salt and pepper.

Serve everything immediately. I like to assemble my taco with a smear of sour cream or crème fraiche on the corn tortilla first, then the chicken tomatillo mixture, then the cheese, followed by jalepeno, onion, avocados, radishes, a tiny bit of salsa and finished with cilantro leaves.

Total yum.