Creamy Lemon-Chicken w/ Artichokes

You (probably) know that I basically live in my kitchen.  It's my room.  It's my comfort.  It's where I create.  On an average day, I spend the majority of my hours in said kitchen.  So yes, I enjoy it.

That is not to say that there are days that I don't even want to turn that knob with the faded numbers on my stove.  Days when I don't care to watch over a pot.  Days when whisking until my forearm aches just doesn't appeal to me.  Or just days when everyday things snatch my time out from under me and dart through the crowd like a determined purse-snatcher... that I am not able to catch up with.

It's times like that when I do one of a few things.
a) complain until tell my beg my ask my husband sweetly to make dinner
b) order pizza
c) hope that there is something hanging around that can be made quickly.  Like, in the matter of minutes.

Okay, there's way more things that I do than that, but those are probably the three most likely scenarios.

Since "option c" can be completed in the least amount of time of those scenarios (you guessed it, "option a" takes the longest), I was looking forward to giving Land O Lakes new product, Sauté Express Sauté Starter, a go!  There are four flavors to choose from - Garlic & Herb, Italian Herb, Savory Butter & Olive Oil and Lemon Pepper.

Basically, they are little squares (well, technically rectangular prisms) of flavor... butter, olive oil, herbs and/or spices.  Throw them into a pan and add fish, seafood, chicken, or pork, and you are minutes away from a quick, well-seasoned meal.  I've tried all four flavors.  I've made pork chops.  I've made shrimp.  I've got a little Tilapia all set up for a date with Garlic & Herb tomorrow.  But so far, the best thing that I've made with the Sauté Express Sauté Starter?  It's this one.

Go ahead and say it.  I know you're thinking it.  That is it!?  Five ingredients in the whole recipe?  How can that possibly yield a meal that is both quick and packed with the tongue-tickling combination of lemon, artichoke, and cream-bathed chicken at the same time?  Were you thinking that?   I don't know how.  Magic?  Innovation?  I simply know that it's true.  And that you'll probably want to run to the market and grab a few boxes of this Sauté Express Sauté Starter to keep in your fridge.

You know.  For "those" days.  When you want a good meal on the table in approximately 30 minutes.  Or less.

Creamy Lemon-Chicken w/ Artichokes

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: saute entree nut-free soy-free chicken artichokes American

Ingredients (serves 4-6)

• 3 squares (3 oz.) Land O Lakes Lemon-Pepper Sauté Express Sauté Starter
• 1½ lbs. boneless, skinless chicken breast, cut into 1-inch cubes
• 1 small onion, peeled & thinly sliced
• 1 (15 oz.) can artichokes hearts, drained & quartered
• ~½ c. heavy cream (or whole milk)

to serve (optional):

• 2-3 c. cooked, warm rice (brown, white, wild, or mixed)
• OR
• 1 lb. pasta, cooked & drained

Instructions

Place a large, non-stick (like a well-seasoned cast-iron skillet or wok or hard-anodized surface) sauté pan over medium-high heat. Add the Sauté Express® Sauté Starter. When it has just about melted completely, add the onions to the pan and cook, stirring, until the onions just begin to soften, ~2 minutes.

Add chicken, and continue to cook, stirring until chicken has browned in spots and cooked through, 7-8 minutes. Add quartered artichoke hearts and cream (or milk), and stir. Cook until sauce just begins to thicken a bit, ~3-5 minutes longer.

Serve hot, over warm rice or noodles, if you wish.

note:

Using whole milk will make the sauce slightly less thick and creamy, but it will taste every bit as delicious.

I received a full-value coupon redeemable for Sauté Express® Sauté Starter for recipe development and review purposes. All opinions are my own.

Ham & Greens Pot Pie w/ Cornbread Crust

I think the rich, savory combination of smoked ham, collard greens, and black-eyed peas is a combination that deserves to be enjoyed more than just once a year.  I mean, I don't know about about you, but I could use a little dose of good fortune at least once a month.

Spaghetti Squash & Kale Gratin {12 Weeks of Winter Squash}

Apparently I have a thing for spaghetti squash and kale together.  I didn't even realize how close this dish would be to this dish until I was halfway through making it.  Oops.  And while, yes, they both contain spaghetti squash and kale and parmesan - they are actually quite different.  They don't taste the same at all.  Which is strange, because neither dish really contains that many ingredients.  I consider that one an entree, and this one a side.

And of course, what is the absolute perfect accompaniment to spaghetti squash?  Italian sausage.  I mean, seriously, it's one of those perfect marriages.  And I didn't even do this on purpose, but I happened to make Italian sausage and red sauce for dinner last night (this was more of an experiment and a separate thought).  So while I enjoyed the bite and slight tang of this alone, when it was eaten with a bit of that sausage swirled through it?  Money.

Now, I can hardly believe that this is our twelfth and final week of the 12 Weeks of Winter Squash.  It went by incredibly fast!  I want to thank my co-host Joanne of Eats Well With Others for inspiring me to explore the wonderful world of winter squash (and for letting me come along for the ride).  This may be the "official" end, but winter squash has earned a permanent place in my kitchen.  And I cannot wait until next year!

Spaghetti Squash & Kale Gratin

by Heather Schmitt-González

Prep Time: 45 minutes (to roast squash)

Cook Time: 30-35 minutes + time to roast

Keywords: bake side vegetarian kale spaghetti squash American fall winter

Ingredients (serves 6-8)

• 1 medium (ish) spaghetti squash
• coconut oil or olive oil
• 1 onion, diced
• 2 garlic cloves, pressed or minced
• small handful (1-2 Tbs.) chopped, fresh herbs of your choice
• ~12 oz. kale, tough stems removed, chopped (or 1 bag Cut 'n Clean Greens Kale)
• ¾ c. large curd cottage cheese
• ½ c. sour cream
• 1 Tbs. finely chopped fresh chives
• 2 green onions, sliced thinly
• 1 egg, lightly beaten
• ¾ c. freshly grated Parmesan cheese, divided
• ¼ c. fresh bread crumbs
• salt
• freshly ground black pepper

Instructions

Preheat oven to 350° F. Line a baking sheet with parchment, foil, or a silicone baking sheet.

Cut spaghetti squash in half lengthwise and scoop out the seeds. Drizzle all over with some olive oil and season with salt and pepper. Place cut side down on prepared baking sheet and roast for ~45 minutes, or until just tender (skin should pierce easily with the tip of a paring knife). Set aside for a few minutes, until cool enough to handle. Rake a fork through the flesh, until you have turned the whole thing into spaghetti-like strands. Place in a colander and let sit in sink or over a bowl while you are moving on to the next step. (Alternately you could pierce the whole squash with a knife ~10 times. Microwave for 10 minutes, turning once or twice. Cut in half, scoop out seeds. Rake fork through and set in colander. Proceed as you would with roasted squash.)

Increase oven temperature to 400° F. Put cottage cheese in a strainer and gently run cold water over it so that you only have the curds. Set aside and allow to drain while you get on with it.

Drizzle about one tablespoon of coconut oil or olive oil into a large, deep, heavy skillet set over medium heat. Add onion and saute until translucent, about ~3-5 minutes minutes. Add garlic and fresh herbs (if using) and cook, stirring, for another minute. Add another drizzle of oil, and then add kale and continue to cook for a another 3-5 minutes, stirring, until slightly wilted. No need to cook completely as it will finish cooking in the oven.

Combine the cottage cheese curds, sour cream, egg, and ½ cup of the Parmesan in a very large bowl with the chives and green onions; mix to combine. Tip the spaghetti squash into the bowl, as well as the kale mixture. Stir gently until everything is thoroughly combined. Season to taste with salt and pepper.

Transfer to a gratin dish or a baking dish that has been sprayed with non-stick cooking spray; distribute evenly and press down.

Toss the remaining ¼ cup of Parmesan with the bread crumbs and season with a pinch each of salt and pepper. Distribute evenly over the top of the mixture. And then, if you're like me, grate even more Parmesan over the top. Just because.

Slide into preheated oven and bake for ~30-35 minutes, or until the mixture is bubbling around the edges and the topping is golden. If you'd like, you can slide the whole thing under the broiler for a few minutes longer for more color. Serve immediately.

note:

You can use any type of herbs that you have on hand (and that you think would taste good in this application); this time I used chives, sage, marjoram, and thyme.

inspired by and adapted from Kalyn's Kitchen

Powered by Recipage

And now we'd love to know what you've been doing with winter squash in your kitchen this week... or heck, anytime over the past 12 weeks.  Feel free to link up as many winter squash recipes as you like below - we want lots of recipes to guide us through the rest of the season!

---

1. Spaghetti Squash & Kale Gratin

2. Butternut Squash Waffles

3. Pumpkin with Tomato Sauce, Cocoa and Pepitas

disclaimer: I received a free coupon to try Cut 'n Clean Greens. I was under no obligation to write about them or use them in a blog post. But I did. And I liked it.

Beurre Blanc ...inspired by Julie & Julia {food 'n flix}

So I'm pretty sure that there's not many people... "food people"... out there who haven't seen Julie & Julia.  I watched it pretty much immediately when it came out.  I bought it when it was released on DVD.  And every once in a while, I sit down to watch it.  Or at least parts of it.  My favorite parts happen to be the Julia parts.

Crazy how a tiny little woman like Meryl Streep can nail a tall, boisterous woman like Julia Child so perfectly.  The little glimpse into Julia's life is endearing in every way.  I love how much she loves life.  Paris.  Butter.  Cooking.  Brie.  Eating.  She loves it all!  It's infectious.  If I didn't already feel the same way, I'd be a food-lovin' convert.

The Julie part.  Meh.  I mean, I like Amy Adams...but I just don't see her as Julie Powell.  She so sweet and mousy.  Julie is known for being foul-mouthed and... well... less nice?  Less meek?  Something.  I mean, Julie is who she is.  But Adams is not who she is.  Feel me?  Anyhoo.

I have to identify with the food blogger aspect.  The urgency to not leave people...readers (if there is actually anybody out there) hanging.  The need to complete what she started with her Julia project.  The glory that is a perfectly golden roast chicken.  And maybe my favorite Julie-scene, bringing the best-ever chocolate cake to the table and diving in with an appreciative husband.  With reckless abandon.

So.  Picking a recipe inspired by this flick was pretty simple.  I mean...hard...but simple.  Let me set the scene.  Julia's sister Dorothy had just come to visit Julia and Paul in Paris.  After picking her up from the station, they go to a restaurant.  They're eating Brie (while ooohing and aaahhing about how it's the BEST cheese ever) and drinking red wine.  Julia and Dort are chatting excitedly like sisters who were close and hadn't seen each other in a while...

Julia (excitedly): I got the chef at Chez la Mère Michel to give me the recipe for beurre blanc.

Dorothy (in a cute, whimsical Dort sort of way): Beurre blanc. What's beurre blanc?

Julia: Butter in a white wine vinegar reduction.

Dorothy (chewing and nodding): Mmmm...

Julia: You whisk them together... and the acid in the vinegar works on the milk solids in the butter so that the butter, instead of melting, becomes this creamy, light, frothy... with, with a kind of, a fantastic... subtle kind of...

Paul (suave): Tangy.  It has a tanginess.

Julia (knowing wonder): Tanginess...

Paul: Yes.

Julia (in splendor): Well, that's... that's who I married.  Anyway, you serve it on fish and it is splendid.  I'm going to make it for you.

And well, if you know me at all, you know my affection for French sauces.  Especially French butter sauces. Ummm... Hollandaise.  Béarnaise.  And much like those sauces, I don't make Beurre Blanc often.  I actually think I've only made it two or three times in the last 5 years.  It's another one of those that I made alot while working in restaurants.  But not much at home.  I'm gonna go ahead and say that's a good thing.  It's so much better to bathe in the creamy, rich, tangy glory sporadically.

Keeps it special, ya know?

Beurre Blanc

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: 5-10 minutes

Keywords: sauce butter wine vinegar French

Ingredients (~1 cup)

reduction

• 2½ Tbs. white wine vinegar
• 2½ Tbs. dry white wine (or vermouth or lemon juice)
• 1 Tbs. minced shallots
• ½ tsp. salt
• ⅛ tsp. pepper (black or white)
• 1 oz. (2 Tbs.) butter

to finish

• 8 oz. (16 Tbs.) unsalted butter, chilled, cut into 16 pieces
• salt
• pepper
• lemon juice

Instructions

Place all of the ingredients for the reduction into a 6-cup medium-weight saucepan and bring to a boil until reduced to a syrupy consistency (~1½ tablespoons should remain). This won't take long once it starts boiling.

Remove the saucepan from the heat and immediately beat in 2 pieces of the chilled butter. As it softens and creams in the liquid, beat in another piece. Set the saucepan over very low heat and, beating constantly, continue to add the butter, one piece at a time, once the previous piece is almost entirely absorbed.

The sauce should be thick and ivory-colored, about the consistency of a light hollandaise.

Immediately remove from heat as soon as all the butter has been added. Taste and adjust seasonings with salt, pepper, and/or lemon juice.

note:

I love Beurre Blanc best served over fish (like the White Bass seared in Brown Butter with Haricot Verts pictured), but it's also wonderful over veggies, veal, or chicken.

ever-so-slightly adapted from Mastering the Art of French Cooking

Powered by Recipage

Food 'n Flix is being hosted by Leslie from La Cocina de Leslie this month with her pick, Julie & Julia. Today is the deadline...I'm sliding in just under the wire this month.

 Next month we'll be watching (the original) Willy Wonka and the Chocolate Factory (hosted at WellDined). Plus, we're getting an early start on January's flick, The Hunger Games which I will be hosting in conjunction with Cook the Books (that's why it's an exciting 2-month special edition!). So, if you're a fan...or want to be...pick up the book and start reading and then watch the film and do a post inspired by both. I hope you join us!

p.s...there are still a few food 'n flix hosting slots open in the second half of 2013.  If you're interested, shoot me an email with your movie choice and the month you prefer (click HERE to see open spots and previously viewed flicks), and I will add you to the schedule.

---

related posts...

50 Women Game-Changers in Food #1: Julia Child- Hollandaise

Sauce Bearnaise + my FAVORITE meal

50 Women Game-Changers in Food #50: Julie Powell - "Home at Last" Chicken

Salmon en Papillote #CookforJulia

Julia Childs French Bread: Batards

Cake Batter Martini . . . inspired by Because I Said So {food n flix}

Noodle Soup . . . inspired by The Ramen Girl {food n flix}

Italian Sausage & White Bean Bake

When you're not right on top of the damage waged by natural disasters, it's easy to let it slip to the back of your mind.  Go on with life as usual.

I consider myself blessed to have celebrated Thanksgiving in my home with my family while enjoying good food cooked in my kitchen and watching football on television.  For that, and all of the other gifts in my life, I am thankful.

Not everybody was as fortunate this year.  Many victims of Superstorm Sandy are without their homes...their kitchens...their televisions.  They are thankful for their lives and the lives of their loved ones.  They are strong.  They are rebuilding.  But they could use our help.

So somewhere in the middle of Black Friday and Cyber Monday, reach into your hearts and reach out with your hands.  Be it in the form of donations - (monetary or otherwise), volunteering your time and/or your labor, or baking a comforting meal for someone in need - reach out and lend a helping hand.

And while it may seem small in the scope of things, nothing compares to something homemade shows up at your door when you are feeling low.  A gesture.  A dish that warms not only your body, but also your heart and your soul.  This comforting casserole is full of warmth from the creamy white beans to the sweet Italian sausage to the scent of the herbs mingling with both in the steam that makes its way through the crispy bread crumb topping.  Deliver it to the door of somebody who needs it...maybe take along a green salad, a bottle of white wine, and a pan of brownies for a complete meal.

Italian Sausage and White Bean Bake

by Heather Schmitt-González

Prep Time: 15 minutes

Cook Time: ~50 minutes

Keywords: bake entree beans bread sausage fall winter

Ingredients (serves 8)

• 2 Tbs. olive oil, divided
• 1½ lb. sweet Italian sausage
• 3 leeks (white & light green parts), halved lengthwise & sliced into half moons
• 2 carrots, sliced about same size as leeks
• 3 garlic cloves, roughly chopped
• ½ c. white wine
• 1 (28 oz.) can diced tomatoes, undrained
• 2 (15 oz.) cans cannellini or great northern beans, drained & rinsed
• small handful fresh parsley, chopped
• leaves stripped from a few sprigs fresh thyme
• ~10 fresh sage leaves, chopped
• ¼ tsp. salt
• ¼ tsp. freshly ground black pepper
• 2 c. bread crumbs (fresh or dry, fine or coarse, or a mix)

Instructions

Preheat oven to 375° F.

Heat 1 tablespoon of the olive oil in a large deep-sided pan over medium-high heat. Push the Italian sausage out of its casings in little bits the size of tiny meatballs (or, if you sausage is bulk, add it to the pan as is and break up with a wooden spoon). Cook, stirring often, until sausage is browned, 8-10 minutes.

Add leeks and carrots to the pan and continue to sauté for another 4 minutes. Add garlic and saute 2 minutes longer. Add the wine and let it cook for 1 more minute. Dump in the tomatoes with their juices and bring to a boil. Tip in the beans, fresh herbs, salt, and pepper; stir to combine. Transfer mixture to a baking dish that has been coated lightly with cooking spray.

Combine the bread crumbs with the remaining tablespoon of olive oil and then sprinkle it evenly over the whole thing. Slide into preheated oven and bake until the bread crumbs are golden and crispy and the mixture is bubbling around the edges, ~30 minutes.

Serve warm or hot. Wrap leftovers well and refrigerate; equally delicious (if not more so) the next day.

adapted from The Good Neighbor Cookbook

Baked Spaghetti Squash w/ Sweet Italian Sausage {12 Weeks of Winter Squash}

Up until last week, it had been years since I'd eaten Spaghetti Squash.  Probably at least 15 years.  No joke.  And really, I'm not even sure why.  I always think about picking one up.  I just never actually do it.  Funny thing is, this may be the one squash that everybody in my house will eat.  If only I had picked one up before, I could have been adding this to my family's autumn and winter repertoire.  {sigh}  Live and learn.

It may have something to do with the fact that it's combined with some of our favorite things like a red sauce laced with roasted garlic, fennel-studded Italian sausage, and melty, bubbly cheese.  I mean, those things can't hurt.  I am not going to claim that your kids will mistake it for spaghetti, however, if they are a fan of it, they just might give this semi-look-alike a chance.  Mine happened to devour it.  Which is a good thing, but that means that I had no leftovers for lunch the next day.

So, spaghetti squash may become a new obsession.  I can see it happening.  Isn't it funny how a certain food or ingredient can sneak under your radar for so long?  I remember liking this before, but now I wonder why in the world I didn't love it fifteen years ago like I do now.

Baked Spaghetti Squash w/ Sweet Italian Sausage

by Heather Schmitt-González

Prep Time: 20-30 minutes

Cook Time: 45-50 minutes

Keywords: bake entree nut-free squash sausage Spaghetti Squash American fall winter

Ingredients (serves 4)

• 1 medium-large spaghetti squash
• ½ lb. sweet Italian Sausage
• 1 small onion, diced
• 2 cloves garlic, minced
• ¼ tsp. fennel seeds
• ¼ tsp. crushed red chile flakes
• 1 egg
• 2 c. red sauce (homemade or storebought)
• 1 c. ricotta cheese
• 2 tsp. Italian seasoning
• 1½ c. shredded mozzarella cheese, divided
• salt
• freshly ground black pepper
• freshly grated Parmesan cheese

Instructions

Preheat the oven to 350° F. Spray 4 (10 oz.) ramekins with cooking spray; set on a baking sheet.

Using a thin-bladed, sharp knife, poke the spaghetti squash about ten times. Microwave for 10-12 minutes, turning over a couple of times throughout the process. It is done when the skin looks loose and wrinkly. Remove from microwave and cut in half lengthwise. Carefully scoop out the seeds with a large spoon.

While the squash is cooking, add sausage to a skillet over meat heat and cook, stirring occasionally, until golden and cooked through. Add onion and garlic to pan and saute until onions are soft and translucent, ~3 more minutes. Add fennel seeds and crushed red chile and cook, stirring, for another 30 seconds to one minute, or until fragrant.

Using a fork, scrape your spaghetti squash into strands. You should be left with just the skin. Transfer the strands to a colander set over the sink and allow the moisture to drain off while you move on to the next step.

Combine sauce, ricotta, egg, 1 cup of the mozzarella, and Italian seasoning in a large bowl. Season with a bit of salt and pepper. Fold in the spaghetti squash until evenly distributed.

Place approximately an eighth of the squash mixture into the bottom of each prepared ramekin. Divide the sausage mixture evenly over that layer. Spoon the remaining squash mixture as evenly as possible to form a top layer in each ramekin. Grate a little bit of fresh Parmesan cheese over each ramekin and then divide remaining mozzarella over the tops.

Slide the baking sheet with the full ramekins on it into the preheated oven and bake for 45-50 minutes, or until cheese is melted and bubbling around the edges. Remove from oven and allow to cool for 5-10 minutes before serving (it will be extremely hot on the inside).

adapted from Cooking with My Kid

Powered by Recipage

So enough about me and my re-kindled relationship with Spaghetti Squash, how about my talented 12 Weeks of Winter Squash co-host?  Have you stopped by Joanne's place, Eats Well With Others, to see what she made this week?  Plus, we want to see what you're doing with winter squash in your kitchen lately.  Please share your links here (or there - same difference...)!

---

1. Baked Spaghetti Squash w/ Sweet Italian Sausage	2. Thai Tofu and Winter Squash Stew	3. Curried Kabocha Squash Flatbread	4. Beef and Pumpkin Mole Chili	5. Creamy Butternut Squash Soup	6. Homemade Pumpkin Pie	7. Roasted Pumpkin Galette
8. Braised Beef with Barley and Autumn Flavors	9. Squash with Okra and Green Beans	10. Mac & Cheese Stuffed Squash	11. Indian Inspired Curried Pumpkin and Chickpeas	12. Kabocha squash and ricotta pierogi	13. Pumpkin Bread Pudding	14. Kale, pumpkin and black bean enchiladas
15. Pumpkin Patch Stuffed Shells

Powered by Linky Tools