company’s coming: lemon-garlic-rosemary chicken with potatoes


This is a dish that cooks up in one pan but I used three! First you brown the chicken and potatoes on the stovetop then put them in the oven for finishing. At first I was dubious about the method. Yahoo Shine said to put a roasting pan on two burners for the stovetop part, but I used two pans to brown up the chicken and potatoes, then transferred the lot to the roasting pan. So even if you use just one pan or three, the result is chicken that’s crisp on the outside but juicy and tender on the inside with a delicious lemony flavor boosted by the capers.  I didn’t get any sauce from this dish after baking, but my guests raved about the chicken’s flavor. Using seasoning salt to season the chicken is a little trick I learned from my mother, and I believe it really adds flavor to the chicken. I added brown sugar to the sauce for a little sweetness.

Lemon-Garlic-Rosemary Chicken with Potatoes (adapted from Yahoo Shine)

Prep time: 20 minutes
Baking time: 50 minutes

For the chicken:
4 pounds chicken drumsticks
Seasoning salt
3 tablespoons olive oil

For the sauce:
1/3 cup olive oil
1/4 cup fresh lemon juice
3 tablespoons dried rosemary
2 lemons, sliced into thin rounds about 1/4 inch thick, discard the thick ends
10 large garlic cloves, minced or pressed
2 teaspoons coarse salt or sea salt
1 teaspoon black pepper
1 tablespoon brown sugar

2 pounds potatoes, preferably red russet sliced in half (I used Yukon gold, halved then chopped into chunks)

Preheat the oven to 450˚F. Put the chicken drumsticks in a large bowl. Trim the excess fat from under the skin. Season the chicken drums liberally with seasoning salt. Heat 3 tablespoons olive oil (either in two skillets or in a roasting pan resting on two burners). Brown the chicken pieces about 5 minutes, then add the potatoes and brown for another 5 minutes.

Transfer the chicken and potatoes to a roasting pan (if using the 3 pan method!) and place in the preheated oven. Bake 50 minutes. The original recipe said 45-50 minutes. Test a chicken leg to see if it is done. It should reach an internal temperature of 165˚F on an instant read thermometer. Serve hot with slices of buttered French bread.


Chinese style lo mein

chicken lo mein

The drawbacks to this recipe are its long list of ingredients and its intricate method. If you can overlook those, then this is a delicious recipe that will go with any kind of meat. To make it vegan, use tofu instead of meat, and instead of chicken broth, use vegetable broth. I do NOT recommend you use the Asian style noodles available at some supermarkets uptown Manhattan. ATK is right; they are gummy. The best substitute is actually linguine. I have yet to try a gluten-free noodle in this recipe. I hesitate because they are at least twice the price of wheat and have the same amount of carbs. I used regular green cabbage in this recipe rather than Napa/Chinese Cabbage, because it holds its crispness in high heat and sauces. I also substituted carrots for the mushrooms but you can use both. The original recipe used boneless pork spare-ribs but I hate fatty ribs, so I used chicken breast in this recipe.

Chinese Style Lo Mein (Adapted from America’s Test Kitchen)

For the marinade
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoi sin sauce
1 tablespoon toasted sesame oil
1/4 teaspoon five-spice powder
1 pound boneless pork tenderloin, trimmed of excess fat and silver, sliced thin (can use chicken or beef or firm tofu)
1/4 teaspoon liquid smoke (optional)

For the vegetables
1/2 cup low-sodium chicken broth (can use vegetable broth)
1 teaspoon cornstarch
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
4 1/2 teaspoons vegetable oil
4 tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry
1/2 pound shiitake mushrooms, stems trimmed, caps cut in halves or thirds (about 3 cups)
2 bunches scallions, whites thinly sliced and greens cut into 1-inch pieces (about 2 cups)
1 small head Napa or Chinese cabbage, halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups)
3 small carrots, sliced thin on the diagonal

For the lo mein
12 ounces Chinese egg noodles (fresh) or 8 ounces dried linguine if egg noodles are unavailable
1 tablespoon Asian chili garlic sauce, plus extra if desired
2 scallions, sliced on the diagonal for garnish
1/2 cup fresh cilantro, chopped, for garnish

Prepare water for boiling noodles. Bring 4 quarts water to boil in Dutch oven over high heat.

Make the pork marinade and sauce. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in small bowl; add meat and liquid smoke, if using. Toss, making sure all pieces are coated with marinade. Cover and refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside.

Cook the meat. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of meat in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 1-2 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and meat is well coated, 30 to 60 seconds. Transfer meat to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels.
Cook the vegetables. Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer; transfer vegetables to bowl with meat.

Assemble vegetables and meat. Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet; add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Stir garlic mixture into cabbage; return meat-vegetable mixture and chicken broth-soy mixture to skillet; simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat.

Cook noodles. While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly with a pair of tongs until sauce coats noodles. Serve immediately in individual bowls or plates.

Serve. ATK forgot to mention how to eat this Chinese style. Simply top noodles with scallions and cilantro and extra garlic-chili sauce, if desired.

casuyon chicken menudo pie

Casuyon Chicken Menudo Pie (adapted from a recipe by Claire Casuyon’s Mom)
If you subtract the pie crust, bacon and leeks you have Menudo, Filipino style. Either one is a great dish, very easy to make for a Sunday supper with an accompaniment of a simple salad of fresh greens and grape tomatoes.

2 slices smoked bacon, chopped
3 cups leeks, sliced thin (about 2 leeks)
1 smashed garlic clove
1 tablespoon canola oil, optional
4 inch ginger root, peeled and diced into 1/2 inch pieces
4 boneless skinless thighs, trimmed of visible fat and chopped into 2 inch chunks
2 boneless skinless breasts, halved into 1 inch thick fillets and sliced into 2 inch chunks
1 1/2 cups red potato, peeled and chopped into 1 inch chunks
1 cups baby carrots (1/2 bag of baby carrots), sliced into 1/2 inch rounds
2 cans of tomato sauce (preferably Hunts)
1 bay leaf
1 cup frozen peas, thawed
Salt and pepper to taste
1 tablespoon Menudo Seasoning, or to taste

Menudo Seasoning (from The Cook’s Thesaurus)
Combine two parts oregano, two parts onion flakes or powder, one part crushed coriander seed, one part cumin, and one part crushed red chili pepper. Store in a jar.

1/2 package of frozen puff pastry, thawed in the refrigerator
1 tablespoon fat free milk
1 large egg white

  1. In a dutch oven, cook bacon over medium high heat until brown and crisp. Then sauté leeks and garlic with the bacon and fat until slightly soft; if necessary add more oil. Add ginger and sauté for 2 more minutes.
    Add chicken thighs and stirfry. Reduce heat to medium. Let the meat cook until the outside turns white, stirring frequently. Add salt and pepper for taste.
  2. Stir in two cans of tomato sauce and the bay leaf. Add water if the sauce seems too thick, then let sauce simmer for 15 minutes. Add menudo seasoning. If a stronger, thicker tomato sauce is desired, add the tomato paste.
    Preheat oven to 450˚F.
  3. Add chicken breasts, carrots, potatoes and bay leaf. Cover and let simmer until chicken is cooked and veggies are soft, about 20-25 minutes. Stir every 2-3 minutes. Add the peas. Adjust seasoning.
    Pour meat and vegetables into a 9.5 inch pie plate.
  4. Roll out pie crust onto a well-floured board so that there is an inch overhang. Loosely roll up the pie crust onto the rolling pin and roll it out on top of the meat and vegetables. Tuck the edges under on the rim of the pie plate. Either pinch the edges between thumb and forefinger or crimp with a fork. Mix water and egg white together and brush the top with the mixture. Poke the top with a knife to make slits or use the tines of a  fork to make vents. Bake 20-30 minutes or until the crust is golden. Remove the pie from the oven and let stand 10 minutes before serving.
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gluten-free quick chicken piccata

This was quick and easy! I usually don’t play around with a new recipe but I thought I could make some swaps without changing the recipe too much. So I swapped hazelnut flour for the all-purpose to make it gluten-free. Any nut-flour you might have on hand will do. However, without the all-purpose flour, which is also a thickener, the sauce was thin; but I don’t mind a thin sauce. It was a tad sour, so I recommend reducing the lemon juice. After all, the capers have been soaked in brine and they add a salty sour flavor to the sauce. This recipe was originally for chicken breasts, but my son dislikes white meat so I made it with boneless, skinless chicken thighs for him. Other swaps: rice cooking wine for white wine, and cilantro for Italian flat leaf parsley. I am basically, and without apology,  a Chinese cook!

Gluten-Free Quick Chicken Piccata (adapted from

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 6


1 skinless, boneless chicken breast (originally 4 chicken breasts)
2 skinless, boneless chicken thighs, trimmed of excess fat
cayenne pepper, to taste
salt and ground black pepper to taste
1 cup hazelnut flour for dredging (all-purpose flour in original)
2 tablespoons olive oil
1 tablespoon capers, drained
1/2 cup white wine (I used rice cooking wine)
1/4 cup fresh lemon juice (I thought it was too sour, so reduce to 2 tablespoons)
1/4 cup water
3 tablespoons cold unsalted butter, cut in 1/4-inch slices
2 tablespoons fresh Italian parsley, chopped (I used cilantro)


1. Slice chicken breast horizontally in half. Place chicken between 2 layers of plastic wrap and pound to about 1/2-inch thick. Slice each “steak” in half.

2. Lightly season both sides of chicken with cayenne, salt, and black pepper. Dredge lightly in flour and shake off any excess.

Cook’s Note: The sauce for this recipe is salty, so season lightly! Omit the salt just to be cautious.

3. Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side for thighs, 3 minutes per side for breasts. Remove to a plate. Don’t wash out the pan.

4. Cook capers in remaining oil in the pan, smashing them lightly to release brine, until warmed though, about 30 seconds.

5. Pour wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced, about 2 minutes.

6. Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thin sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.

Cook’s Note: Since I used hazelnut flour, it doesn’t thicken the sauce like wheat flour does. If you wish to make the sauce thicker, add 1 tablespoon teaspoon all-purpose flour to the capers, then add the liquid.

7. Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. The chicken soaked up the sauce  when it was returned to the pan. Don’t turn them; they’ll look prettier. Serve with sauce spooned over the top.

pictures of pretty (delicious) things to eat

I had such a busy week wrestling with the dissertation that I didn’t have time to post something, but I did have time to cook! What can I say? It’s therapy. So I made this Smilebox collage, and I  set it to Joni Mitchell because Chelsea Morning is all about food. What we’ve got here (clockwise from the top) is: black bean veggie burger on an iceberg lettuce “bun,” roasted sweet potato wedges, and cilantro dipping sauce; zucchini pie with chopped turkey ham; brown rice sautéed in coconut oil; chicken with vegetables; and finally, a simple spinach sauté with a poached egg hat.

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the Hot Italian

It sounds like a come-on, doesn’t it? But I’m talking about spicy Italian cooking here! Now, I’ve done things like spaghetti,  lasagna, and pizza. Sandra, the Feisty Italian chef told me some things about Italian food that I didn’t know. First, pizza isn’t real Italian food. That’s like chow mein isn’t real Chinese food either. The second thing Sandra explained was that Italians only eat lasagna on feast days. I was too ashamed to mention what a horrible thing the Thai have done to spaghetti sauce (ketchup is the main ingredient. Shudder.).

I went grocery shopping for ingredients mainly at Trader Joe’s on Broadway. On Wednesday afternoon, I picked up ciabatta bread, basil, eggplant, peppers, tomato paste, romaine lettuce, fresh mozzarella cheese, and rigatoni all for just $19.02. At Fairway I got a jar of hot cherry peppers, two 28 oz. cans of crushed tomatoes, a zucchini, and dried parsley. I decided to treat us to sparkling apple cider so that came to $14.96. I bought four chicken breasts with the bone-in and skin-on @$1.99 per pound and a small bottle of apple cider vinegar for $1.00. The cost of the meal came up to just over $40.00.

I’ve always wanted to learn how to cook from an Italian so I bought this coupon from AmazonLocal for a three course Italian meal for up to four people cooked right in our apartment for $99.00.  AJ invited his friend Robin. Then The Feisty Italian cook Sandra Catena came on Thursday afternoon to the Teeny Tiny Apartment. Sandra proceeded to show us how to make a delicious home-style Italian meal in two hours. I learned the difference between EVOO and OO. Extra Virgin Olive Oil (EVOO) is the most expensive and is very light and delicate, best suited for salads. Olive Oil is better for cooking. So here it is.

The Hot Italian: A Three Course Italian Meal (by Sandra Catena, The Feisty Italian)

Romaine Lettuce Salad with Vinegar and Oil
1 pound romaine lettuce, coarsely chopped
2 teaspoons apple cider vinegar
1 teaspoon extra virgin olive oil
Salt and pepper to taste

1 loaf Italian bread (e.g. ciabatta)

Rigatoni Pasta with Marinara Sauce and Vegetables
1 pound rigatoni
1 cup mozzarella cheese, coarsely chopped
Olive Oil
2 quarts water
Olive oil

Marinara Sauce
1 medium eggplant
1 medium zucchini
1 yellow bell pepper
1 orange bell pepper
1 red bell pepper
1 onion, minced
8 cloves garlic, minced
2 (28 oz) cans crushed tomatoes
1 (6 oz) can tomato paste
8 whole fresh basil leaves
1/4 cup fresh Italian flat leaf parsley, chopped (1 teaspoon dried)
1 sprig fresh oregano (1/4 teaspoon dried oregano)
1/4 teaspoon pepper flakes (peperoncino)
Olive oil

Chicken with Hot Cherry Peppers
4 chicken breasts (skin on, bone in)
1/4 cup salt
4 cups water
1 (16 oz) jar hot cherry peppers

  1. Brine chicken breasts in cold water to cover and 1/4 cup salt for 2 hours before cooking.
  2. Peel off the leafy top of the eggplant and cut off both ends. Make 3 horizontal cuts in the eggplant from the bulbous end at the bottom. Make 3 vertical cuts in the eggplant. Slice into thin strips. Cut off the top and bottom of the zucchini. Split it in half lengthwise. Split each length down the middle. Thinly slice each length crosswise. Put in a large bowl and set aside. Slice the peppers into thin strips. Add to the bowl and set aside.
  3. Mince the onion and the garlic.
  4. In a large pot, put the tomatoes and tomato sauce. Cook on high heat until it is bubbling. Reduce heat to medium-low and cook, stirring occasionally, 20 minutes or until thickened.
  5. In a large skillet, add 2 tablespoons olive oil, onion and garlic. Cook over medium heat for 2 minutes to develop the flavors.  Add the cut-up vegetables. Toss and stir until thoroughly cooked through, about 20 minutes. Spoon the vegetables and liquid into the tomato sauce. Add the parsley and and oregano. Do not wash out the skillet.  Let the marinara sauce with vegetables cook an additional 20 minutes or until thickened. Turn off the heat.  Add the whole basil leaves and stir.
  6. To the (unwashed) skillet add the chicken and peppers with liquid. Cover and cook over medium heat, turning chicken occasionally, until cooked, about 35-40 minutes. Remove the skin and discard. Cook’s Tip: I would reduce the cooking time for the chicken to 25-30 minutes or until the chicken reaches an internal temperature of 165˚F on an instant read thermometer. Insert the thermometer in the thickest part of the chicken.
  7. Cook one pound of rigatoni in a large pot of water seasoned with a teaspoon of olive oil and salt. Cook as directed on the package. Drain. Put about a cupful of pasta in a medium bowl. Spoon marinara sauce over and toss in a few chunks of the mozzarella cheese.
  8. Coarsely chop the lettuce. Add the vinegar and olive oil and toss to coat thoroughly. Add salt and pepper to taste. Serve with slices of ciabatta bread.

To serve, start with the salad and the bread. Then proceed to the pasta. Fill a bowl with a cup of rigatoni, a ladleful of marinara sauce with vegetables, and a tablespoon of mozzarella cheese.  Serve the chicken last. The salad was crisp and tart. The pasta was superb; al dente and the sauce, mm-m! It was infused with fresh vegetable flavor–rather like a ratatouille. Oh darn. I forgot to take a picture of the chicken when it was cooked. I was so hungry, I was halfway through the pasta when I remembered to take a picture of it. After the pasta I was too full to eat more than a mouthful of chicken. Today, AJ ate all the leftover chicken so I have no pictures of it at all!

Moroccan grilled chicken and sautéed peas with shallot and mint

I was enjoying the sunny cool weather on Broadway last Sunday afternoon when I came across a street fair on the east side of 103rd Street. At the very first table I looked at I found this George Foreman grill  marked $5.00. The lady said, oh, no, it’s more than that. She wanted ten. I figured she had bought it at another street fair for $5.00 and now she was selling it at 100% markup. The thing had never been opened and never been used. I figured $10.00 was still a steal so I bought it.

Moroccan Spiced Grilled Chicken Breasts (from Simply Recipes)
1/2 cup plain yogurt
1/2 cup chopped fresh cilantro (or 1 1/2 teaspoons ground coriander)
1 Tbsp olive oil
2-4 cloves garlic, minced
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken breasts

1 Mix the marinade ingredients (yogurt, cilantro, olive oil, garlic, paprika, cumin, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 6 to 10 hours.
2 . Grill the chicken breasts until cooked through, about 2 1/2 to 3 minutes in the Foreman grill. Take care not to overcook, as chicken breasts can easily dry out.

Honestly, this recipe had a very light flavor. That’s probably because I only marinated the chicken for 45 minutes instead of the recommended 6-10 hours. This website didn’t give the nutrition information so I can’t begin to estimate the number of calories, fat, protein, and sodium that are in it. In the Foreman grill, I could only cook each chicken breast one at a time. I discovered that I had to wipe the grill plates once halfway through cooking the fillets because charred bits tended to stick to the chicken. The grill was slanted so that the  fats and juices ran down into the little trough that came with the grill. This bargain Foreman grill performed very well; the chicken was tender and juicy. I think I got my $10.00 worth. I’d make this again but I would marinate the chicken longer.

Sautéed Peas with Shallot and Mint (adapted from America’s Test Kitchen)
Serves 4
I made some changes to this recipe because the amount of salt in it is alarming. Two things to remember: it isn’t necessary to thaw the frozen peas first and the purpose of adding the lemon juice is to prevent the peas from turning brown. But mine did anyway.  However, the lemon imparted a light flavor that enhanced the sweetness of the peas. The mint wasn’t too strong; next time I will buy mint from Whole Foods. Their herbs tend to be fresher but more expensive.  I would make this again because the peas were firm enough to chew but not creamy soft. I liked that.

1 teaspoon olive oil
1 small shallot, minced (about 1 tablespoon) (I used red onion)
Salt (omit salt if using chicken broth)
1-2 garlic clove(s), minced
1 pound frozen baby peas (about 3 cups)
1/4 cup low-sodium chicken broth or water
1/4 teaspoon sugar (I left this out)
1/4 cup fresh mint, minced
1 tablespoon unsalted butter
2 teaspoons fresh lemon juice
Dash of Mrs. Dash’s Italian Medley (I added this to compensate for the low salt)

  1. Heat oil in a 12-inch skillet over medium high heat until shimmering. Add the shallot and 1/8 teaspoon salt and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
  2. Stir in the peas, broth or water, and sugar, if using. Cover and cook until the peas are bright green and just heated through, 3-5 minutes, stirring halfway through cooking.
  3. Stir in the mint and butter until incorporated. Turn off the heat. Stir in the lemon juice. Season with salt and pepper to taste and serve.

Per serving: Cal 130; Fat 4g; Sat fat 2g; Chol 10mg; Carb 17g; Protein 7g; Fiber 5g; Sodium 110mg (will vary if you use water instead of broth)