Peanut Stew is featured today thanks to this great recipe prepared by fellow Grandma-in-law (grandson Evan’s other Grandma), Chris, for our potluck last week as mentioned in Tuesday’s post.
She adapted the recipe per her notes below and it was absolutely delicious! The original recipe serves six and is easily adaptable to vegan, omitting the chicken and using vegetable broth. I will add this recipe to my favorites.
WEST AFRICAN PEANUT STEW
“A hearty stew that’s super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens.”
2 tablespoons peanut oil (I used coconut oil)
one half onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger (I prefer to slice them thick so you can fish it out)
a pinch of sugar to caramelize onion
1 pound chicken, cut into chunks (optional)
1 tablespoon crushed red pepper, or to taste (which for me was none)
I added about a tsp of cinnamon
salt and ground black pepper to taste
4 cups chicken or vegetable stock
3 small sweet potatoes, cut into chunks
1 (16 ounce) can chopped tomatoes, with liquid
1/4 pound collard greens, roughly chopped
1 cup chunky peanut butter
Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. (I used Costco rotisserie shredded chicken, so I didn’t add it until the last step, since it was already cooked)
Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes. (Mine simmered for about 30 minutes longer than that. I used a potato masher and crushed up the sweet potatoes and tomatoes a little after the recipe’s 20 minute simmer, so it would be thicker rather than chunky.)
I had extra collard greens and one review suggested to sauté them as garnish along with chopped peanuts.
Enchilrito…what the heck is that? It’s my interpretation of a chicken enchilada made with flour tortillas instead of corn. The recipe I chose for this dish called it an Enchilada but used flour instead of corn tortillas. I made, I liked, but would use corn tortillas next time for a truer version of Enchiladas.
The recipe is quite good and hearty. Serve with a green salad, and if you can, a great Margarita!
1/2 cup chopped onion
2 to 4 cups of shredded, cooked chicken
2 (19 oz.) cans of Enchilada Sauce
10 count package of flour (or corn) tortillas (8-10″ in diameter)
3.5 cups shredded cheddar cheese
1 cup shredded mozzarella (or Monterey Jack) cheese
1 can drained black beans
1 (4.5 oz.) can chopped green chiles
Preheat oven to 350 degrees. Great a 9×13″ casserole dish.
In a heated skillet add a small amount of cooking oil and saute onion until soft. Add chicken, one can of Enchilada sauce, 1 cup of shredded cheddar cheese, black beans and chiles. Stir and heat slightly.
Place 2-4 spoonfuls of filling in the center of each tortilla.
Roll each tortilla up and place in the casserole dish with the open side down.
Pour the second can of Enchilada sauce over the tortillas.
Top with remaining cheese and garnish with parsley flakes.
Bake for 25-30 minutes.
Garnish with chopped green onions and serve with sour cream and salsa.
Note: The recipe indicates that these can be frozen, leaving off the topping of Enchilada sauce and cheese until it is time to bake.
Great friend and neighbor, Maribeth, shared this recipe with me several months ago. She had shared with me that Chicken Yum Yum was a family favorite and I was excited to try it. For some reason, I envisioned a Chinese dish but this is true Americana comfort food. I have made it with cooked chicken breasts (a little drier) or with a whole roasted chicken. The roasted (or rotissiere chicken from the store) wins, hands down.
This would be a great recipe to assemble the night before (sans the stuffing), adding the stuffing and butter immediately before baking.
I paired the Chicken Yum Yum with roasted broccoli and it was…YUM YUM!
CHICKEN YUM YUM
1 cooked chicken
1 cup sour cream
1 can cream of chicken soup
1 box stove top stuffing
1 1/2 cups chicken broth
1 stick (1/2 cup) margarine/butter
Preheat oven to 350 degrees.
Cut chicken into bite sized pieces. Place evenly in a 9×13″ greased pan.
Mix together sour cream and cream of chicken soup and pour over chicken.
Sprinkle box of stuffing over soup/sour cream layer.
Drizzle chicken broth over stuffing layer.
Melt 1 stick margarine or butter and drizzle over the top.
Baked Risotto with Bacon and Kale (and many other yummy ingredients) is a comfort dish to love. My gal pal, Jan, told me about this dish and I had to try it. It also helped that I had many of the ingredients on the ready.
I rarely make Risotto because I don’t enjoy standing over the stove, constantly stirring and adding liquid to the Arborio rice. This recipe eliminates that hassle. There is some prep work chopping, roasting, grating, etc. but I did that early in the day which made the final preparation a breeze.
Add this is the list…comfort food!
RISOTTO WITH BACON AND KALE
4 slices bacon, chopped coarsely
1 large onion, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup Arborio rice
3 cups low-salt chicken broth (plus 1/2 cup+ to add later in preparation)
3 tablespoons fresh lemon juice (about 1 large lemon)
3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
1 roasted carrot
1 roasted parsnip
1 roasted shallot
1/2 cup freshly grated Parmesan
Preheat oven to 400 degrees. Peel and chop the carrot, parsnip and shallot. Place on baking sheet and drizzle with olive oil and sprinkle with salt. Roast for 10 minutes or until cooked through. Remove from oven and set aside.
Increase oven temperature to 425 degrees.
In a large, heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp. Drain on paper towels.
Add the chopped onions, salt and pepper. Reduce the heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and the lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally.
Cover with a tight lid and bake in the oven for 20 to 25 minutes. (Note: my dish was done at 20 minutes so watch closely.)
Remove the pan from the oven and return it to the stove, over medium-low heat. Remove the lid and stir in the chicken, kale, roasted vegetables and 1/2 cup chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the Risotto is creamy. Stir in the cooked bacon and cheese. Ladle into bowls and serve.
Chicken Divine is a recipe I discovered in the ’90s. I wish I could recall where the recipe originated but it had the elements that my young children liked: chicken, rice, broccoli and, of course, CHEESE! I made, they liked, repeat.
To this day, it is still a favorite and the aroma of the baking chicken with rosemary is wonderful. I sincerely hope your family enjoys as much as ours does!
3 whole chicken breasts
rosemary to taste
salt and pepper to taste
1 sliced onion
1 pound fresh or frozen broccoli
3/4 cup raw rice, cooked
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup grated, sharp Cheddar Cheese
1/2 cup freshly grated Parmesan cheese
Preheat oven to 350 degrees.
Sprinkle chicken with rosemary, salt and pepper. Bake chicken at 350 degrees for 1 hour. Cool. Skin, bone and slice.
Prepare the rice.
Cook broccoli in water with salt and onion. Drain.
Layer chicken, then broccoli, then rice in buttered casserole.
Prepare the cheese sauce: Melt butter, add flour and stir until smooth. Cook 2 minutes. Gradually add milk, stirring constantly until thickened. Add cheeses and seasonings. (I have often made 1 1/2 recipes of the sauce to put on top to make it even more moist.)
Pour cheese sauce over entire dish. Add more grated Parmesan on top if desired.
One of the great cookbooks I received when I was newly married was Betty Crocker’s Dinner for Two Cookbook (love the $2.95 price tag).
A favorite recipe that I still refer to is the Oven-Fried Chicken. I love fried chicken but I don’t enjoy standing over the stove cooking it. This recipe has the flavor of a true fried chicken but with the simplicity of baking in the oven.
1/4 cup shortening or salad oil
1/4 cup flour
1/2 teaspoon salt
1/8 tablespoon paprika
1/8 teaspoon pepper
1 1/2 pounds chicken pieces
Heat oven to 425 degrees. In oven melt shortening in baking pan.
Mix flour, salt, paprika, pepper in plastic or paper bag; shake chicken, 2 or 3 pieces at a time in bag until coated.
Place chicken skin side down in pan.
Bake uncovered 30 minutes. Turn chicken, bake until tender, 15 to 30 minutes longer.
My earliest recollection of Chicken Tortilla Soup was at Tijuana Tilly’s in the ’80s. The soup was flavorful and came with a bevy of accoutrements. During weekend trips from Scottsdale to San Diego, we always tried to fit in a trip to Tijuana Tilly’s and take in a game of Jai Alai. Sadly, the days of Jai Alai at the Fronton Palace are gone, but Tijuana Tilly’s survives. We visited again, with our girls, in the 90s and it was equally as yummy.
On cold winter days, I long for a yummy soup and Chicken Tortilla Soup was on my mind. I adapted a few recipes to come up with this version and it hit the spot!
CHICKEN TORTILLA SOUP
1 can black beans
1 can chili beans
1 can whole kernel corn
1 can Rotel tomatoes
4 ounces diced green chiles
16 oz. can tomato sauce
1 cup salsa
4 cups water
1 teaspoon cilantro
1 pound boneless chicken breasts (halved)
Place all ingredients in the crockpot and cook on low for 8 hours.
About an hour before serving, remove chicken and chop or shred into smaller pieces and return to crockpot. Stir.
If soup is too thick, add additional water and simmer for another 30 minutes.
Serve in bowls with sides of shredded cheddar cheese and tortilla chips. You can also try sides of chopped green onions, radishes, avocado, fresh cilantro, and sour cream.
Turkey and Dressing baking the morning of Thanksgiving is such a sensory experience, bringing back fond memories of Thanksgivings past while creating new memories.
This photo of my Uncle George carving our Thanksgiving turkey in the 1960s while my Dad and Aunt Wilma watched (or snitched pieces of turkey) transported me back to the Smaha farmhouse and large family gatherings.
Traditionally, my family made the dressing from only white bread. When I married, Karl introduced me to cornbread dressing and I’ve become a big fan. The texture and flavor of the cornbread are a great addition.
ROAST TURKEY AND DRESSING
1 bag dried bread cubes 1 pan cornbread, crumbled
Chicken or turkey broth
1 egg, beaten
Sprinkle of sage & poultry seasoning
salt & pepper
Put bread cubes and crumbled cornbread in large bowl and saturate with broth.
Add onion, egg, salt & pepper, sage & poultry seasoning. Season to taste. Add chopped celery leaves.
Make sure stuffing is moist!
Stuff mixture in and around the turkey or chicken.
Cover with aluminum foil tent until last 2-3 hours of roasting. (Note for stuffing as a side dish, cook a minimum of 1-1.5 hours at 350 degrees.)
Raspberries have always been my favorite fruit. My Mother grew red and black raspberries on the farm. When we moved into our home in 1988 we, too, planted red raspberries in our yard. Very few raspberries make their way into the house, instead being consumed right there on the spot.
Through the years I’ve tasted several wonderful commercial raspberry salsas and it was time to make one from scratch. Several recipes call for tomatoes but I’m a raspberry purist and didn’t want to ruin the tart, tangy goodness of fresh raspberries.
The salsa was good with tortilla chips (I’m thinking a cinnamon chip would be great with it!) and as a side to fresh grilled salmon. The salsa would be wonderful with a grilled or broiled chicken breast as well.
Our summer bounty will fast come to a close so enjoy while you can! Also try the fresh peach or tomato salsas:
Grilled chicken is a summer favorite. The key is to assure that the chicken is moist and tender. I’ve always wanted to try a yogurt marinade and when I found this recipe, it fit the bill! I marinated the chicken for about 4 hours and it was delicious. Next time I’ll try marinating overnight to see if the flavors are even better.
I served with another new recipe for Mediterranean Edamame Salad (post and recipe on Friday) and loved the combination. The leftover chicken was great afterwards on green salad. Another new favorite for my recipe collection.
The original recipe called for pounding each piece of chicken between 2 sheets of waxed paper, pounding to 1/2 inch thickness. Instead, I cut each chicken breast in half to achieve the same thickness.
YOGURT-MARINATED GRILLED CHICKEN
8 skinless, boneless chicken breasts (about 3 lbs.)
2 cups plain whole-milk Greek yogurt
1 cup coarsely chopped fresh cilantro, plus more for topping
1/2 large onion, coarsely chopped
1/3 cup olive oil, plus more for grill grate
6 cloves garlic, coarsely chopped
1 tablespoon fresh lime juice
1 tablespoon garam masala
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground pepper
1 (2″) piece fresh ginger, peeled and chopped
Cut each piece of chicken breast in half to achieve 1/2″ thickness. Place chicken breasts in plastic ziplock bag.
Puree remaining ingredients in a food processor.
Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in refrigerator for a minimum of 3 hours or overnight.
Preheat grill to medium-high direct heat. Brush grill grate with oil. Scape excess marinade off chicken; season with salt. Grill until browned and cooked thoroughly, turning once.