Pomegranate Cabernet Braised Short Ribs

Beef short ribs become extremely tender when braised and I like to use the English Cut; which is when the ribs are separated from one another along the bone and the meat sits on the top. They come in either a long slab or cut in half into 2" pieces; which is what I prefer using as I feel it's easier for portion control. I've made two other variations of short ribs including Braised Short Ribs made with two types of mustard, fresh rosemary and red wine and Beer Braised Short Ribs. Both were phenomenal and it had to do mostly with the cooking method. Low and slow = perfect every time! 

Black Bean and Turkey Chili

I know it's not quite chili weather, but that doesn't mean you can't make an all-in-one meal year round! Especially if you're like my family and you're already running ragged with the kids activities.

Chicken and Rice with Zucchini

Happy Monday, I hope you all had a lovely weekend! 

I don't have many of these, but I recently had a recipe flop. Well, not a complete flop because I was able to ultimately salvage the meal. But this recipe for Chicken and Rice with Zucchini first started off as something else. I had originally wanted to use my bone-in chicken thighs as a braise with the zucchini, but the sauce looked a little boring and colorless. So I wound up removing the chicken from the bone, adding some rice to absorb the liquid and turned it into a one-pot meal. 

I was SO glad I did! This dish was amazing and it really simplified my dinner plans for the evening. My guess is that you could also cook this in a slow cooker most of the day on low, then just add your rice a half hour before you're ready to serve.  I adjusted the directions and cooking times below to reflect using chicken off of the bone and you could even use boneless chicken or turkey breasts as well in this dish. 

Chicken and Rice with Zucchini
4 Chicken Thighs, boneless and skinless
1 tbsp. Extra Virgin Olive Oil
1 Medium Zucchini, rinsed
2 Scallions, chopped
2 Garlic Cloves, minced
8 oz. Mushrooms, sliced (I used white button)
3 Sprigs Fresh Thyme
1 c. White Wine (I used Pinot Grigio)
1 c. Instant White Rice 
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Heat the oil in a Dutch oven or large stockpot over medium-high heat. 
2. Rinse the chicken, then pat dry. Cut the chicken into bite sized pieces and sprinkle with salt and pepper. Add the chicken to the pot and allow to cook approximately 5 minutes; it should be lightly browned on all sides. 
3. While your chicken is browning, prepare your vegetables. Remove the top from the zucchini, cut in half lengthwise then chop in 1/4" slices (or half moons).
4. When the chicken is finished, add the zucchini, scallions, garlic, mushrooms and thyme to the pot. Allow to saute for 3-5 minutes until the vegetables start to soften; then add in the white wine. Cover the pot, reduce heat to low and simmer for 15-20 minutes. 
5. Next, add in the rice, replace the cover and allow to simmer for an additional 15-20 minutes; until the liquid is absorbed. (If using brown or long grain rice, cooking times may vary; as will the need for adding additional liquid, like chicken broth or water). Serves 4. 

*Nutritional Information per Serving: Calories 273, Carbs 23g, Fat 6.8g, Protein 18.9g, Fiber 1.4g, Sugar 1.9g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy! 

Chourico & Spinach White Bean Stew

I have mentioned before that my father in-law is Portuguese and until I met and married my husband over 20 years ago, I never even heard of chourico, let alone cooked with it. So when I saw a similar recipe in Bon Appetit Magazine a couple of months ago, I knew I wanted to give it a try. Of course I changed it around a little bit to suit our liking, but this dish was fantastic! 

The only suggestion I would make would be to watch what type of chourico you purchase because they are different and depending on the brand or type you purchase, the meat could either be more smokey tasting and the consistency of the sausage might not be as firm as others. Our family prefers the Portuguese chourico, but when not available locally, I usually purchase the long, thin Spanish variety.  

Here are three different types: 

1. Portuguese chourico is made with pork, fat, wine, paprika and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke.They are available in sweet and hot varieties. 
2. Spanish chorizo is made from coarsely chopped pork and pork fat and is seasoned with smoked paprika and salt. You can purchase it spicy or sweet depending on the type of smoked paprika used. Chorizo comes in short, long, hard and soft varieties. In general, long, thin chorizos are sweet, and short chorizos are spicy.
3. The Mexican versions of chorizo are made from fatty pork and the meat is usually ground rather than chopped, and different seasonings are used.

My husband really liked this dish and can't wait for me to make it again. However, my father in-law and I thought the particular brand of sausage I used was a little too smokey, though the dish as a whole was good so I'll have to make it again with a different brand. He's going in for heart valve replacement surgery next month so I'll have to make him a batch of this to enjoy when he's on the mend. 

 Chourico & Spinach White Bean Stew
Adapted from Bon Appetit
6 oz. Chorizo
2 Garlic Cloves, chopped
1/4 c. Red Onion, chopped
1 tbsp. Extra Virgin Olive Oil
2 c. Fresh Spinach, stems removed, rinsed and packed
19oz. Cannellini Beans, rinsed and drained
1 1/2 c. Low-Sodium/Fat Free Chicken Broth
1/4 c. Pecorino Romano Cheese, grated
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions: 
1. Peel skin from chorizo, then chop into bite sized pieces. 
2. Heat the oil in a Dutch oven (or large pot) over medium heat; then add the chorizo, garlic and onions. Cook for approximately 5-6 minutes. 
3. Next, add in the spinach and stir until it has wilted; then add in the beans. Smash half of the beans with the back of a wooden spoon as this will help thicken the stew; then add the chicken broth and cheese. 
4. Allow to simmer for 10-15 minutes; then season with salt and pepper. Makes 3 cups. 

*Nutritional Information per Cup: Calories 318, Carbs 29.8g, Fat 15.8g, Protein 22.3g, Fiber 10.9g, Sugar 1.3g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy! 


Shared at Thursday's Treasures 4/11/13

Marilyn's Crock Pot Meatloaf

Looking for a new meatloaf recipe you can make and let your crock pot do the cooking? Then this one is it! While speaking with a long time family friend recently, she told me about this meatloaf recipe that she got from her Italian mother in-law over 45 years ago. 

I had just purchased some ground beef and wanted to give it a try, but the night I planned on making it we had some change in plans and I wouldn't be home long enough to cook it on top of the stove. She didn't give me any measurements other than what ingredients were in it so I just had to eyeball it until it looked right to me. I mixed all of the ingredients and put it in my crock pot instead and I have to say it was delicious and moist and everyone loved it. I served mine with egg noodles, fresh green beans and a salad. Thanks for a great recipe Marilyn! <3

Marilyn's Crock Pot Meatloaf
1 lb. Ground Beef (I used 85% lean)
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Dried Oregano
1 Egg
1/2 c. Italian Breadcrumbs
1 tbsp. Extra Virgin Olive Oil
10oz. Mushrooms, washed and sliced
6oz. Hunt's Tomato Paste
12oz. Water
1 tbsp. Kitchen Bouquet



Directions:
1. Heat oil in a nonstick saute pan, then add in the mushrooms. Cook until they start to soften. 
2. While the mushrooms are cooking, add the beef, garlic powder, onion powder, oregano, egg, and breadcrumbs to a bowl. Mix well then form into a rectangle shape. 
3. Place the meatloaf into your crock pot; then place the cooked mushrooms on top. 
4. In a separate bowl, mix together the tomato paste, water and kitchen bouquet; then add it to the crock pot. 
5. Cook on low 4-6 hours or warm 6-8 hours. If you'd like to cook this on top of the stove, place in a covered Dutch oven and cook over a very low heat for 1-1 1/2 hours. Makes 8 slices. 

*Nutritional Information per Slice: Calories 196, Carbs 10.2g, Fat 11.3g, Protein 14g, Fiber 1.9g, Sugar 3.9g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate. 

Enjoy!

Shared on Weekend Potluck 4/5/13

Florentine Baked Cavatelli with Ground Turkey

What a week I had last week! It started with a local book signing last Saturday afternoon and I want to thank the people that stopped by to say hello. It was so nice to see some old friends and familiar faces. I have to say, though I knew it was going to be a lot of work, I didn't realize how much time it would take to network and get my own book signings, though I'm happy to report I did manage to add another event to my calendar in February (visit the Announcements & Events tab for more information). From there, I had to go to a cheering competition at our local high school where Gab was competing and Rachael's squad was hosting (a.k.a. the parents had to work it). All was going well until my oldest daughter tore the muscle under her ribcage....yes, again. This is probably the third time she's done this and we know the routine. Ice. Alleve. Rest. Repeat. And they say cheering isn't a sport! The long cheering season (August-February) is taking it's toll on all of us, but thankfully the season is nearing to an end and we can see light at the end of the proverbial tunnel. 

The kids had off from school for a snow day last Wednesday. We didn't have that much snow but it was that heavy, wet snow and where I live, if the buses can't get "up the mountain", there is no school for all.  Hopefully, the remainder of this winter will be mild; especially after losing 7 days during the Hurricane Sandy, so we won't be going until July! We had a wing at our local hospital named after us...just kidding! But we did make our 3rd visit to the ER in a month. This time it was Gab who sprained her finger in gymnastics. They had to splint it for a few days, but she's ok now...just a little bruised. To round out our weekend, we attended two cheering competitions for Rachael's squad where they took first place on Friday night, then took 3rd place on Saturday. The girls did a fantastic job and have been working so hard and it shows. 

We were supposed to go to another competition on Sunday for Gab's squad; however, some members of the team were either sick or injured so we had to cancel our appearance...there's always next time! It was actually a nice, unexpected break as we're all coming down with head colds.  We spent the day watching movies and had my in-laws over for dinner since we hadn't seen them in a few weeks. Don wanted me to make the Champagne Braised Chicken with Grape Tomatoes and Capers again since he enjoyed it so much the last time and because it was so easy, it was a wonderful choice; though I used a Chardonnay in place of the champagne this time. 

With all of this running around, I barely had time to cook, let alone sit to eat as a family; which brings me to today's recipe for Florentine Baked Cavatelli with Ground Turkey. I just love a hearty, stick-to-your-ribs kind of pasta recipe that doesn't weigh you down and this one does just that. Cavatelli are a type of pasta that resemble miniature hot dog buns and though I know it's probably easy to make, I opted for the frozen variety to save on much needed preparation time. What I liked most about this meal is that it's loaded with some of my favorite flavors: garlic, spinach and tomatoes and by adding lean ground turkey, it was a complete meal that we could heat and eat when we had the opportunity to do so. 

Florentine Baked Cavatelli with Ground Turkey
1lb. Frozen or Fresh Cavatelli
1 lb. 99/1 Lean Ground Turkey
2 Garlic Cloves, chopped
1/4 c. Red Onion, chopped
8 oz. Frozen Chopped Spinach
1-14.5oz. Can Hunts Fire Roasted Diced Tomatoes
1-6oz. Can Hunts Tomato Paste
8oz. Water
1/4 c. Pecorino Romano Cheese, grated
1 c. Part Skim Mozzarella, shredded

Directions:
1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions, leaving them on the al dente side; drain. 
3. Meanwhile, add turkey to a Dutch oven or large non-stick saute pan and brown; making sure there is no pink left. 
4. Next, add the garlic and onion and saute for another 2-3 minutes; then add the spinach, tomatoes, tomato paste, water, and cheeses. Mix well then stir in the cavatelli. 
5. Place in an 8"x8" oven safe dish and bake for 45 minutes or until the sides are bubbling. 
Serves 8. 

*Nutritional Information per Serving: Calories 321, Carbs 35.8g, Fat 7.4g, Protein 26.1g, Fiber 5g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate. 

Enjoy!

Champagne Braised Chicken with Grape Tomatoes and Capers

Why is it that every time the kids get off from school for a prolonged period of time, the weeks that follow tend to be even busier than before? I guess it's because everyone wants to make up for lost time, but it drives me crazy! Last week was consumed with late nights and running from here to there with little time for meal planning, let alone time to sit down and eat. In our home, July-March is cheering season with January-February being the bulk of our competitions; which means late night practices and no available weekends to prepare for the week ahead. Now with both girls competing this year, it makes life even more chaotic. To assist with my menu planning, I find it helps to make one-pot meals like this Champagne Braised Chicken during the day so that we can quickly reheat and eat on the go since we never seem to all be home at the same time. This chicken dish was fantastic and I just love how the combination of flavors from the champagne, capers, garlic and thyme meld together. 

 Champagne Braised Chicken with Grape Tomatoes and Capers
12 Chicken Thighs, bone-in, skinless (I used Perdue)
1 tbsp. Extra Virgin Olive Oil
1 c. Champagne
1 c. Low-Sodium Chicken Broth
2 tbsp. Capers
1 c. Whole Grape Tomatoes
5 Small Cloves Garlic, thinly sliced
2 Sprigs Fresh Thyme
4-5 Red Potatoes, skins washed and cubed approx. 2" in diameter (approx. 3 cups)
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Preheat oven to 325 degrees. 
2. Rinse the chicken, pat dry and season with salt and pepper; then heat the oil in a Dutch oven (or oven safe pot) and add the chicken. You may have to do this in two batches. Cook the chicken 5-7 minutes per side; depending on how meaty they are so that they are lightly browned and there is no visible pink. 
3. Remove the chicken and set aside covered with foil to keep warm. 
4. Next, add in the garlic and saute for 1 minute; then add in the champagne to deglaze the pan (which means to scrape all of the bits from the bottom of the pan). 
5. Add in the tomatoes, capers, thyme, potatoes and chicken broth; then add back in the chicken placing them on top of the mixture. (You don't want to boil the chicken, but rather allow the steam finish cooking the process.)
6. Cover the Dutch oven and place in the oven for 1 hour; stirring and basting the chicken about halfway through. 
7. Remove the chicken and potatoes and place in a serving dish; set aside. 
8. Place the liquid back on the stove and boil for 8-10 minutes until the liquid gets slightly thickened; then pour over the chicken. 

*Nutritional Information per Chicken Thigh: Calories 217, Carbs 7.2g, Fat 11.2g, Protein 20.2g, Fiber .9g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy! 

*If you like your sauces a little thicker, you can make a mixture of equal parts cornstarch and water to add to the liquid before pouring it over the chicken. 

Italian Turkey Sausage & Roasted Tomato White Bean Stew #macgrillgive

Tomato Week continues with this fabulous recipe I whipped up last week for this Italian Turkey Sausage & Roasted Tomato White Bean Stew. You all should know by now how much I love roasting things and these tomatoes added to this stew was no exception. This dish was packed with wonderful flavors and was the perfect all in one meal. It especially came in handy for us during the week as my oldest daughter has to go right from her sports practice to her SAT prep tutoring class without stopping home, so dinner is usually in the car served in a thermos. This tasted even better reheated after all of the flavors had a chance to meld together, so I wish I had doubled this recipe to keep some extra in the freezer! :)

I’m also sharing this recipe with the Share our Strength’s No Kid Hungry Campaign. Can you believe that 1 in every 5 children go hungry in America each YEAR! As a mother and a human being that to me is astounding! From this post, Macaroni Grill will donate $50 to connect a child to up to 500 meals and I'm happy to do my part to help raise awareness to this wonderful cause. If you would like to help, you can also contribute by going online to 1 Million Meals or by visiting your local Macaroni Grill  restaurant. By donating $2, you will receive $5 off of your next meal.  We hope you'll join us on this million meals mission that ends THIS Sunday, September 30! 

Italian Turkey Sausage & Roasted Tomato White Bean Stew

2 c. Cherry Tomatoes
2 Garlic Clove, chopped
1 tbsp. Balsamic Vinegar
1 tbsp. Extra Virgin Olive Oil 
Kosher Salt
Fresh Ground Black Pepper
6 Links Sweet Italian Turkey Sausage
1 tbsp. Extra Virgin Olive Oil
1/2 c. Onion, chopped
1 tbsp. Fresh Basil, chopped
1 tsp. Dried Oregano
1/2 c. Tomato Paste
1/4 c. Pecorino Romano Cheese, grated
1-15oz. Can Cannellini Beans, rinsed

Directions:
1. Add tomatoes, 1 clove of chopped garlic, vinegar, and oil to bowl and season with salt and pepper.
2. Mix well then add to a baking sheet and bake at 425 degrees for approximately 5-10 minutes or until tomatoes start to burst open.
3. While the tomatoes are roasting, heat 1 tbsp. oil in your Dutch oven or pot, remove the casings from your sausage and add to your pot. Cook the meat thoroughly so there is no pink, then add in your onions and garlic. 
4. Saute until the onions start to soften, then add in your cooked tomatoes, basil, oregano, tomato paste and cheese. 
5. Mix well then simmer for 30 minutes. Add in the beans and simmer for an additional 15 minutes. Serves 4. 

*Nutritional Information: Calories 292, Carbs 25.7g, Fat 8.1g, Protein 33.3g, Fiber 8.8g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

*Tip: If you like your food on the spicier side, opt for the Hot Italian Turkey Sausage. You can also prepare this in a slow cooker on warm or low as long as the sausage is cooked prior to adding it to the mixture. I would also wait to add the beans in until right before you are ready to serve. 

Enjoy! 

Chicken Balsamico

I had purchased some chicken thighs in preparation of making something with them while my Mom was visiting last month, but never really got around to it. The kitchen still wasn't done through most of her stay and we were just too busy with other things to really make dinner home much. (Truth be told, I had no where to take a nice, pretty picture of anything new once it was done. So the things I did make were recipes I've either made before or new ones that I'll have to make again...hmmm if I can remember, I rarely make the same thing the same way twice!) 

Since I froze this large package of chicken in it's entirety, I wanted to make something with a sauce or stew since the chances of it being eaten more than once would have been a lot better than if I had grilled them. I wanted simple and easy, as cheering season is underway (and I have no life) and this was perfect. Now, I'm not one to eat leftovers, but I have to say, they tasted even better heated up the next day! I just love the flavor combination of balsamic vinegar and fresh rosemary and by cooking them in this sauce, they were extremely moist too. 

Chicken Balsamico
12 Bone-in Chicken Thighs
1 tbsp. Extra Virgin Olive Oil
3 Sprigs Fresh Rosemary, removed from stem
4 Garlic Cloves, thinly sliced
1/4 c. Aged Balsamic Vinegar
1/4 c. White Wine (I used a Sauvignon Blanc)
1/2 c. Low-Sodium Chicken Broth
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. In your Dutch oven, add the oil and season the chicken with salt and pepper. 
2. Next, brown the chicken on both sides until the chicken is almost cooked through. You may need to do this in two batches. Transfer the chicken to a platter, cover and set aside. 
3. Add the rosemary, garlic, vinegar, wine and chicken broth to the Dutch oven and bring to a boil. Let simmer 5 minutes. 
4. Add the chicken back in, cover and let simmer for 30-40 minutes(until the chicken is cooked through). Remove the chicken and place on a serving platter; then cover and set aside. 
5. Turn the heat on high and bring the liquid in the Dutch oven up to a full boil, uncovered for approximately 15 minutes until the sauce has thickened. Pour the sauce over the chicken. Serves 6. 

Nutrition Facts per Piece of Chicken

Calories 131, Carbs 2.3g, Fat 6.6g, Protein 13.9g, Fiber 0g, Sugar 1.6g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy!  

Chicken, Zucchini & Portobello Mushrooms in a Chianti Red Wine Sauce

I know. Not one of my better pictures, but when I placed the chicken on the plate, it got lost and looked like a pile of sauce. This one, you can at least see that there is meat in there. Anyway, it was extremely tasty and we loved it. You could also cook this in a slow cooker on low for 4-6 hours if you don't have a Dutch oven, but I prefer this method better. 

Chicken, Zucchini & Portobello Mushrooms in a Chianti Red Wine Sauce
1 Whole Chicken, cut up and skin removed
2 tbsp. Canola Oil
1/2 c. Chianti (or other dry red wine)
1-28oz. Can Hunts Crushed Tomatoes
2 tbsp. Fresh Basil, chopped
2 Cloves Garlic, chopped
1 Zucchini, skin on and sliced
10oz. Portobello Mushrooms, rinsed and halved


Heat oil in a Dutch oven or large pot and add chicken (you will probably have to do this in two batches). Allow to brown on all sides, then remove and set aside. Add in the basil, garlic, zucchini, mushrooms and wine and let simmer for about 2 minutes, then add in the tomatoes and the chicken. Cover and bake at 325 for 1 1/2 hours, stirring occassionally. Serves 6. 


Enjoy!

Short Ribs with Garlic Head Sun Dried Tomato Sauce

Alright, so this picture really doesn't do this dish justice but Oh My Goodness! These were some of the best short ribs I have EVER had! I love this bbq sauce from Garlic Head because it's not smokey, but rather more like a tomato-y, garlic-y, thick paste. So I thought why not make a sauce with it. As I'm typing this my mouth is literally watering just remembering the taste, that's how good this was. I only started making short ribs myself within the past year, and I'm glad I did because they're so easy! Simply brown your meat, put all of your ingredients in to a Dutch oven, then let it cook. It's the perfect Sunday afternoon meal! This sauce would probably work well with a nice pork roast or even chicken thighs and if you don't have hours to cook your meal, I bet a slow cooker would work as well. 

Short Ribs with Garlic Head Sun Dried Tomato Sauce
4 lb. Beef Chuck Short Ribs (approx. 10 ribs)
1 tbsp. Extra Virgin Olive Oil
1/4 c. Sun Dried Tomatoes, chopped
1/4 c. Fresh Basil, chopped
1/4 c. Scallions, chopped
2 c. Low-Sodium Beef Broth
1 c. Garlic Head Gold BBQ Sauce
1 c. White Wine (I used Chardonnay)
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste


Heat the oil in Dutch oven (or a large pot with a lid that can go in the oven), add half of the ribs and season with salt and pepper. Brown on all sides  until there is no pink showing then remove and set aside. Repeat for the remaining ribs. Next, add the tomatoes, basil, and scallions to the pot and saute for 5 minutes to release the flavors. Add in the beef broth, Garlic Head BBQ Sauce and wine and bring to a boil. Remove from the heat, add back in the ribs, cover and bake at 350 degrees for 2 1/2 hours; stirring every hour. Remove from the oven and place the ribs on a serving dish. Bring the sauce to a boil and let it reduce down for approximately 10 minutes, then pour over the ribs.  (If you like a thicker sauce, you can thicken it with equal parts flour or cornstarch and cold water mixture). Serves 4-6.


Enjoy! 

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3 Bean Chicken Chili

There are several things that I like about chili. One. It's very versatile. You can use just about any type of meat or no meat at all for that matter. Two. It's VERY easy to prepare. The prep time on chili is usually only about 10-15 minutes. Three. You can season it any way you like. Me...I like mine mild but add a little more chili powder and you can create one with a little more kick. Four. You can prepare it the night before if you wish then let it cook on warm/low all day in your slow cooker for a ready made meal after a long day away from home. Whatever your preference, chili is a healthy, filling meal that our family loves. I made this one on Superbowl Sunday and it was so good I served it all on it's own. 

3 Bean Chicken Chili
2 lb. Ground Chicken
1 tbsp. Canola Oil
1/2 c. Red Onion, chopped
2 Cloves Garlic, chopped
1-28oz. Can Crushed Tomatoes
3 tsp. Chili Powder
1-15oz. Can Black Beans
1-15oz. Can Red Kidney Beans
1-15oz. Can White Northern Beans
Kosher Salt, to taste

In a Dutch oven or large saucepan, heat the oil and add in the onions and garlic. Saute about 5 minutes, then add in the ground chicken. Stir until the chicken turns white and is cooked through then add in the crushed tomatoes, chili powder and beans. Let simmer for 1-1 1/2 hours over low heat, stirring every 20 minutes. Serve alone or over rice. Serves 8. 

Points+=9pts

Enjoy! 


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Honey Tangerine Chicken

Honey tangerines, which are also known as Murcott oranges, are only grown in the state of Florida. The actual origin of this fruit is a bit of a mystery, but what we do know about it is that is a hybrid between the tangerine and sweet orange, also known as a tangor. It is thought that a man by the name of Charles Murcott Smith is the developer of the fruit, hence its name. He was a manager of a nursery located in Bayview, Florida. Charles is believed to have created the honey tangerines in the 1920s. Also, supposedly, involved in the development of the honey tangerine are J. Ward Smith and W. T. Swindle. Another name for the honey tangerines is Murcott orange, but it’s mostly sold under the name honey tangerine. The fruit comes in various colors, but most of the time it has an orange red color and sometimes it’s more of a yellow orange. It all depends on the winter conditions that year; if it was a cold winter, they have a darker orange and during warmer months, they have a lighter, brighter yellow orange. 

The reason why the honey tangerines got their name was because of its sweet taste, perhaps the sweetest tangerine there is – usually compared to the sugar levels of the honeybell, also known as the Minneola tangelo. The juice of honey tangerines is mainly used in the kitchen for baking desserts like orange cakes. Some even put it in their salad dressing and croutons. Others put it in during the last minute of their stir fly to give it a citrusy taste. Honey tangerines are only grown in Florida between January and April. The best ones to pick are those that are a bit heavy, shiny and smooth. Those that are light may not be as juicy. Don’t buy any that have green spots or wrinkled skin. Honey tangerines are known to spoil quickly, so make sure you plan to eat them fairly quickly before getting them; don’t buy too many at a time if you don’t think they’ll be consumed in a timely manner. The average honey tangerine is small to medium in size. (Source: Citrus.com)

I had purchased a few of these tangerines and still had one left. So I decided to just cut it up and make a sauce with it. It was very good. A little on the sweet side but not overly so and it was perfect over some brown rice. 

Honey Tangerine Chicken
4-6oz. Boneless Chicken Breasts, cubed
2 tbsp. Flour
1 Honey Tangerine, peeled, segmented and cut in half
1/4 c. Honey
3/4 c. Low Sodium Chicken Broth
3/4 c. Orange Juice
1 tsp. Dill
2 tbsp. Canola Oil


In large pot or Dutch oven, heat oil and saute chicken until it is cooked through. Add flour and mix. Next, add the chicken broth, orange juice, honey, tangerine pieces and dill. Bring to a boil, then let simmer for 15 minutes. Season with salt and pepper and serve alone or over rice or noodles. Serves 4. 

Points+=9pts (assuming all of the sauce is used and divided equally into four parts)


Enjoy!


Shared on Amee's Savory Dish Fit and Fabulous Fridays on 2/3/12

Coq Au Vin

This is one of those meals when I didn't really know what I was going to make for dinner one night and found yet another package of chicken thighs in my freezer (I think they're all gone now!). I had an open bottle of red wine that I really needed to use up before it went bad also. So as I started to google chicken with red wine, Coq Au Vin kept coming up. I had never made it before but when my Mom was up for Thanksgiving, she mentioned that she was having a dinner party when she went back home to FL and was going to make this. So, to me, it was karma and Coq Au Vin was what I was going to make. I found many different types of recipes, all with their own unique twists, so I just created my own version with what I happened to have on hand and it was superb! I generally only cook with white wine when making a chicken dish (other than using red in marinara sauce for Chicken Cacciatore) and was pleasantly surprised. That, and the fact that the kids were fighting over the last piece told me this one was a keeper!

Coq Au Vin
8 Chicken Thighs, skin removed
3/4 c. All-Purpose Flour
1/2 tsp. Fresh Ground Black Pepper
2 tbsp. Extra Virgin Olive Oil
1 tbsp. Butter
1-10oz. Package Mushrooms, washed and quartered
3 Cloves Garlic, chopped
1/2 Spanish Onion, chopped
1 c. Carrots, sliced (I just sliced some of the baby carrots I happened to have)
2 tbsp. Fresh Rosemary, chopped
1/4 c. Brandy
1 c. Chianti (or any other type of dry, red wine)
1 c. Low-Sodium Chicken Broth

Dredge chicken in the flour, then sprinkle with black pepper. Heat about 1 tbsp. oil in a Dutch oven (or large pot), and add the chicken pieces (you will probably need to do this in 2 batches). Brown on both sides over medium heat and remove chicken from pot; set aside.  Add the butter to the Dutch oven and once melted, add in your mushrooms, garlic, onion, carrots and rosemary. Saute until the mushrooms and onions become soft. Deglaze the pan with the brandy and the wine, scraping up the bits from the bottom. Then add the chicken broth and chicken thighs. Bring to a boil, cover then reduce heat to low. Let simmer for 1 hour, stirring occasionally. Serves 4-6.

Points+=7pts. per chicken thigh (It may be a little less as this includes all of the sauce it makes)


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Enjoy!

Linked the recipe to Lady Behind the Curtain  Cast Party Wednesday and Newlyweds Blog Linky

Martini Chicken Thighs

For those of you new to my blog, I live in Northern NJ. I love living where I do, as I get the best of both worlds. My home is in the country about 20 minutes from the ski slopes and only a 45 minute drive to Manhattan. We don't go into the city very often, but when we do it's usually around the holidays. About 10 years ago we started a tradition of taking the girls (well then it was only my oldest daughter) in for dinner and a Broadway show to celebrate their birthdays. Sometimes we'll even head into Central Park with family and friends to go ice skating too. It's just a fun place to be around the holidays. Anyway, this past Sunday, we made our trek in and ate an early dinner with the kids, my Mom and her husband at an Italian restaurant called Trattoria Trecolori before heading to our show. We found this place a couple of years ago by accident and decided to eat there again. The food is good, prices are reasonable, they have a great wine list and make great suggestions AND it's close to the theatre district, so it was geographically convenient as well. We all liked our menu choices but I had ordered this one dish that they called Chicken Martini. It was delicious but I was anticipating that it would have olives. I don't know why, it didn't say that they were in the dish but it sounded like it would go well.


So the night before last, I decided to make my own twist on their Chicken Martini and made Martini Chicken Thighs. This dish was INCREDIBLE and definitely one I'd make again! All of the flavors combined nicely without being too overpowering. I did make quite a bit, as I was cooking for 6pp but also wanted to have some leftover to send to my in-laws (Rehabilitation Center food is NEVER as good as homemade!). 

Martini Chicken Thighs
10 Chicken Thighs, bone in, skin removed
2 Cloves Garlic, chopped
2 tbsp. Canola Oil
1-5 oz. Jar of Stuffed Spanish Manzanilla Olives (I think next time I'll go to Corrado's and use their garlic stuffed olives to make it even better!)
1 Lemon, zest and juice
1-14oz. Can Artichoke Hearts, quartered
1/2 c. Scallions, chopped
1/2 c. Vermouth
1/2 c. Vodka (I used Kettle One...shhh...don't tell hubby!)
1/2 c. Chardonnay Wine
3 c. Low-Sodium Chicken Broth
2 tbsp. All-Purpose Flour
Kosher Salt, to season chicken
Fresh Ground Black Pepper, to season chicken


In a Dutch oven or large saucepan, heat oil over medium-high heat. Season the chicken with salt and pepper on both sides and lightly brown on each side for 8-10 minutes. Remove the chicken and set aside (You may need to do this in 2 batches). Add the garlic, olives, artichokes, scallions, lemon zest to the Dutch oven then add the wine to deglaze the bottom of the pan and scrape up any bits. Add the flour to thicken, then one at a time add the vermouth, vodka and lemon juice; stirring to thin out the sauce. Next, add the chicken broth and the par-cooked chicken thighs. Bring to a boil, cover then reduce heat and allow to simmer for 30 minutes. Transfer chicken to an oven safe dish, top with the sauce, then bake at 425 degrees for another 20 minutes so that the sauce thickens and the chicken browns. Serves 10. 


Points+=7 per chicken thigh


Enjoy!