MOM's CHICKEN & DUMPLINGS

So nice to be home among my extended family and reveling in memories of events and food! My mom has been spoiling us with her mouth-watering comfort dishes of our childhood these past few weeks. The following is one of our favorites -- a good as any Southern Diner Blue Plate Special!!!

Mom's Chicken & Dumplings Serves 8 to 10; Cook: 2.5 hours

6 chicken legs - skin on
5 chicken thighs - skin on *I use boneless, skinless and add with the breast meat later -- TC
3 bouillon cubes (or 3 tsp chicken base)
2 tsp sea salt
pepper, just a tad - if desired
water, as needed
4 stalks celery, chopped
1 onion, chopped *optional
3 boneless, skinless chicken breasts *I cut each breast half into 2 or 3 large chunks --TC
2 cups Bisquick mix
2/3 cup milk
1 1/2 tsp crushed Herbes'de Provence OR 3 TBSP fresh herbs, chopped - thyme, rosemary, parsley, etc.

Place chicken legs and thighs in an over-sized skillet with sides at least 4" tall. (You want more surface area to make LOTS of dumplings!! My pan is approximately 15” across. –TC) Cover with water and add salt and bouillon cubes. Cover and simmer 45 minutes.

Add celery, onion; cover and simmer 15 minutes.

Add chicken breasts; cover and simmer an additional hour. *If you are like me, you'll want to skim the fat off the top... per mom: "Don't do it! It has all the flavor!" Mom is right! :)

**My extra step: Remove the legs and cool slightly… Remove skin and pull meat off the bones, taking care to discard the inedible parts of the tendons and small bones. Add meat back to the pot.

Remove lid and bring up to nearly a boil. Meanwhile make a quick dumpling dough by gently mixing Bisquick mix, milk, and herbs until just combined. Drop by spoonfuls (Mom likes huge, heaping mounds and I prefer heaping tablespoon size dumplings) into the boiling broth.

Reduce heat and simmer, uncovered, for 10 minutes. Cover pan and simmer an additional 10 minutes.

**My 2nd extra step: Once the first round of servings are in the bowl, quickly make another batch of dumplings and follow above directions. This recipe gets thicker and tastier IF it makes it to ‘leftover’ status! ENJOY the homemade goodness!! --Courtesy of the Traveling Culinarian's mom Judy -- December 2010.

CAPONATA & POLENTA - a few ways

I love the challenge of introducing new foods to people. I saw this recipe years ago, made it for myself and the husband. We LOVED the caponata and polenta!! (Hubby is a self-proclaimed 'grit hater' and thought he would strongly dislike polenta as well. Wrong!) This pairing has become a 'comfort food combination' for us over the years.

The versatility of the caponata is that you can use many ingredients and still end up with a great product!! In fact, I have NEVER made it the same way twice!!

The great thing about the polenta is that you can make it ahead (the morning of or night before serving), chill it, cut into desired shapes, brush with oil and pan fry/grill/or bake it in the oven. It takes on a crispy outer edge and stays divinely creamy inside! This has pleased the taste buds of all I've served -- a surprise to a great many of them! --TC

CAPONATA AND HERB POLENTA Serves 4

Caponata:
2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 cloves garlic, chopped
1/2 to 3/4 teaspoon crushed red pepper flakes *start with less if you're not keen on a little spice creeping up on you --TC
1 red bell pepper, seeded and diced
1 cubanelle Italian long green pepper, seeded and diced, optional
1 large sweet onion, peeled and chopped
2 ribs celery, chopped
1/2 cup large green olives, pitted and chopped *I omit these and just use black olives --TC
1/2 cup Kalamata black olives, pitted and chopped *I quarter these --TC
1 (3-ounce) jar capers, drained *I usually use about 2 TBSP capers, roughly chopped --TC

1/2 cup (a couple of handfuls) golden raisins *I use anything but raisins: dried cherries, apricots, dried apple chunks, chopped sundried tomatoes, etc. --TC
1 medium firm eggplant, diced *I peel mine, that way I sneak it in on 'eggplant haters!' --TC
Salt
1 (32-ounce) can diced tomatoes *I use low-sodium, petite diced
1 (14-ounce) can crushed tomatoes
1 handful flat-leaf parsley, chopped

**I use what I have on hand, so here are some of the other combinations I’ve used for the Caponata! See a few recipe variations below. --TC

*TC’s Recipe A: I used bell peppers (1), leeks (2 light green & white, cut into halfmoons and washed well!), shallots (2), capers (1 TBSP), garlic (2 cloves), olive oil, honey, salt, and red pepper flakes.
*TC’s Recipe B: I used bell peppers (2), Viadalia onion (1), capers (1 TBSP), garlic (4 cloves), medium eggplant, 28 oz can Petite Diced Tomatoes (1), 8 oz can Tomato Sauce (1), 4 oz water, olive oil, honey (4 TBSP), sea salt, and red pepper flakes.

Polenta:
3 cups chicken stock
1 cup quick-cook polenta, found in Italian foods or specialty foods aisles
4 sprigs fresh thyme, leaves removed and chopped
1 sprig fresh rosemary, leaves removed and chopped finely chopped
2 tablespoons butter
1/4 cup grated Romano or Parmigiano
Salt and pepper
6 cups mixed greens
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper

Caponata: Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.

Stir in olives, capers, and raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.

Polenta: Bring 3 cups chicken broth to a boil. Add polenta and stir constantly until the cornmeal masses together. Stir in herbs, butter, cheese, salt, and pepper. *I found this to be a bit “thick,” so I added 2 TBSP heavy cream &/or 2 TBSP olive oil – lightly warmed. --TC (***also see 'Suggestion from TC' below...)

Spread polenta out over a serving platter. Make a shallow well from the center out and fill with half of the prepared caponata. This stands as a complete dinner on its own, so rich with vitamins and fresh vegetables. Refrigerate the remaining caponata for a later use.** Pour remaining polenta onto a buttered/oiled If you prepare a salad, keep it simple. Dress mixed greens with oil, vinegar, salt, and pepper. Caponata can also be used as a bruschetta topping. –Courtesy of Rachel Ray, as seen on 30 Minute Meals - Food Network.

**How to make Crispy Pan-Fried Polenta from TC: Pour polenta onto a greased sheet pan with sides. Smooth out to a consistent 3/4 to 1" thickness. Dot with butter and cover with plastic wrap directly on top of polenta so a 'skin' will not form -- do not wrap around the sides of the pan yet. Let cool completely on the counter, then wrap tightly and place into the refrigerator for at least 4 hours, better if you can let it go overnight.

Preheat a non-stick pan over medium heat. Coat with a little non-stick spray.

Get a standard 'dredging station' ready (seasoned egg wash and seasoned flour - in two seperate dishes). Cut polenta into desired shape (squares or triangles seem to be easist!).

Put 2 TBSP oil and 1 TBSP butter into the pan. Meanwhile dip the cut polenta into the egg wash, let excess drip off; then dredge in the flour, shaking off excess. Gently place the polenta into the oil. Repeat with remaining polenta, but do not crowd the pan. Cook until golden brown on each side, remove to paper-towel lined drying rack to remove excess oil. Season with sea salt while HOT.

***Suggestions from TC: If you like a looser polenta (say like creamy, cheesy grits), I would start with 4 cups of broth when making your polenta. Once it cooks and the grains are no longer 'al dente' (meaning still a tad under-cookerd or 'to the tooth'), you are ready to serve it! Serve it with grilled shrimp, chicken, steak, or sausages -- cut the last three proteins into diagonal slices for a nice presentation! --The Traveling Culinarian.

Just for my Sister-in-Love: “Kim’s Favorite Chicken"

Although I know she rather enjoys it when I treat her to her favorite dish (that I make anyay!) I will post this for her! (Pretty sure she won't make it herself, but who knows, maybe she'll crave it enough while she's in Hawaii... they're a Navy Family and her husband's next assignement is on the Big Island!!) Rough Life!


CHICKEN CUTLETS w/ ARTICHOKES, TOMATO, & MOZZARELLA (aka “Kim’s Favorite Chicken”) -- 4 servings; Prep: 11 min, Cook: 15 mins

2 skinless boneless whole chicken breast, halved, the fillets separated, and pounded 1/4-inch thick to form 4 cutlets
Salt and freshly ground black pepper
1/2 cup all-purpose flour seasoned with salt and pepper, for dredging the cutlets
1/4 cup unsalted butter
2 tablespoons olive oil
1 teaspoon minced garlic, or to taste
1/4 cup dry white wine
1/4 cup fresh lemon juice
8 (1/4-inch-thick) slices tomato *I use roasted red peppers. --TC
1 cup sliced drained marinated artichoke hearts *I use artichokes in water and rough chopped. --TC
8 (1/4-inch-thick) slices mozzarella
2 tablespoons minced fresh parsley leaves *I usually use fresh basil, cut into stips or torn. --TC

Sprinkle the chicken cutlets with salt and pepper, to taste, and dredge them in the flour, coating them thoroughly and shaking off the excess.
In a heavy skillet, heat 2 tablespoons of the butter and the oil over moderately high heat until the foam subsides. Saute the cutlets in 2 batches for 1 minute on each side, or until they are just cooked through, transferring them as they are cooked to a heated flameproof platter.
Remove the skillet from the heat, add the garlic, and cook it over moderately low heat, stirring, until it just begins to color. Add the wine and the lemon juice and simmer the mixture until it is reduced by half. Remove the skillet from the heat, add the remaining 2 tablespoons butter, and swirl the skillet until it is incorporated. Pour the sauce over the cutlets and top the cutlets with the tomato, the artichoke hearts, and the mozzarella. Broil the cutlets under a preheated broiler about 3 inches from the heat until the mozzarella is melted and sprinkle the cutlets with the parsley. –Courtesy of Sara Moulton & Gourmet Magazine, as seen on Cooking Live. http://www.foodtv.com/

BEEF STEW a'la Nana Day

My mother-in-love Nancy arrived today!!! We are very lucky, as this is the 2nd 'Nana Day' this month!!
I am a very blessed wife, as I can truly say: "I LOVE MY MOTHER-IN-LOVE!!" (For clarification -- in our family, we use 'in-love' instead of 'in-law,' a wonderful tradition started when my mother in law started calling me her 'daughter-in-love' years ago!)
Her last visit was to come and meet 'the kids!' This visit is to help me take care of the children while my husband goes to Japan for a week on business!
While the rest of our krewe headed to a local park, I stayed home to 'wing' a recipe for beef stew. Here's how I made it:

Beef Stew a'la Nana Day Serves 6 to 8

2.5 # beef stew meat, cut into approximately 2" cubes (to save time, I 'splurge' and buy mine pre-cut!)
1/2 to 1 cup whole wheat flour (you may use all-purpose flour)
1 to 2 TBSP Geasoning (or salt and pepper) *if your beef broth is salty, cut back on the seasonings! Yes, you should taste all your ingredients before using them!!
olive oil or vegetable oil, as needed
4 TBSP butter, divided
2 yellow onion, peeled and cut into 8 wedges per onion (or you may cut into large chunks)
4 or 5 stalks of celery, cleaned and cut into 1" to 2" chunks**
1 # bag of baby carrots (or about 5 carrots, scrubbed and cut into equal-sized pieces)**
5 Yukon gold potatoes, scrubbed and cut into equal-sized chunks (may also use other waxy potatoes)**
3 cups beef broth, divided
2 TBSP balsamic vinegar OR 1/4 cup red wine, optional
4 oz left over spaghetti sauce (plain old 'marinara,' you may also use 4 oz tomato sauce or 2 TBSP tomato paste)
2 to 3 shakes of Worcestershire sauce
2 pkgs. Laura Scudder's onion dip mix (1/2 oz. each), I used 1 pkg green onion and 1 pkg toasted onion (you may use Lipton Onion Soup mix. If you are worried about sodium intake, use only 1 packet and add another onion to the pot!)
6 to 12 oz. frozen peas, thawed
2 TBSP freeze-dried parsley, optional (IF you use fresh parsley, add it at the last minute!)

TIPS:
*Allow the meat to come up to room temperature before flouring and browning.
**Your goal is for all of the vegetables to finish cooking at the same rate, therefore, think of how they cook and what consistency you would like in your stew. (ex.: If you like your celery tender and your carrots tender-crisp, maybe add the carrots right before adding the covered pot to the oven.)

In a large, oven-safe stock pot add 1 TBSP oil and 1/2 TBSP butter over medium heat, wait until butter stops foaming to add the dredged meat.
Meanwhile, liberally season the meat on all sides, then dredge it in the flour. Shake off the excess flour and add to heated oil and butter. Brown the meat in batches (approximately 5 batches for this recipe -- or 1/2 # per batch), getting it nice and brown on at least two sides of each piece of meat. Take your time with this step, it adds tons of flavor to your end product! Do NOT crowd the pan, or else you will 'steam' the meat and it will just be gray and sticky! YUK!
As each batch is browned, remove it to a large plate or bowl and keep covered. (I use the oven-safe stock pot lid that I will end up using later! Fewer dishes!!)
Once all the meat is brown, remove the excess oil from the pan and discard. Return the pot to the heat and deglaze the pan by adding 1/2 cup of broth and the balsamic vinegar or wine, if using. With wooden spoon, scrap all the fond (yummy bits) off the bottom of the pan, don't worry if the liquid reduces a bit, this will just intensify the flavors.. Add the tomato product to pot, stirring about 2 minutes. Layer the celery and 3/4 of the onions on the bottom of the pan to make a 'bed' for the browned stew meat to rest on. Add back all the stew meat and any juices that collected on the plate. Layer the carrot and potato chunks, followed by the rest of the onions.
In a measuring cup, mix the remaining 2 1/2 cups of broth, Worcestershire sauce, onion mix and freeze-dried parsley. Pour over the top of the vegetables.
Bring the pot to a boil. Reduce the heat to medium-low, cover with the lid and simmer for at least 30 minutes. While simmering, preheat oven to 400 degrees F.
Place covered pot into the oven and cook an additional 1 1/2 to 2 hours, or until meat and vegetables are tender.
Add peas and parsley; allow stew to 'rest' on stove -- OFF the heat. ***This is when I place a batch of cornbread muffins into the oven! The oven is already at the perfect temperature!! (Jiffy is my preferred old-school recipe -- yes, the little blue box! A neighborhood favorite is whole wheat cornbread -- possibly made by Hodgson Mill.)
Note: If you have extra butter leftover, add it to the top of the pot before covering it and putting it into the oven! This is supposed to be a comfort food and the butter will give it better 'mouth feel!" Plus if you serve 8, it is only 1/2 TBSP per guest! --Courtesy of TC, at home in Sacramento -- December 2009.