I’ve seen recipes for chicken in a pot but had never tried it myself until last week. While this recipe won’t replace my favorite roast chicken recipe, it was flavorful and super easy to make…and didn’t make a mess of my oven (like roast chicken does sometimes). 

Please note that the chicken takes 1 1/2 to 2 hours to cook (depending on size of chicken). And don’t forget to put a piece of foil over the pot before you put the lid on. This helps ensure that the moisture in the dutch oven doesn’t evaporate. You need these juices to keep the chicken moist.

Once you take the chicken out of the oven, you make a quick jus (sauce) with the juices. Serve with steamed veggies and some crusty bread…this is simple comfort food, folk! Enjoy!

French Chicken in a Pot
-recipe from The Best of America’s Test Kitchen Cookbook 2009 (from Cook’s Illustrated)

Serves 4.  

Why this recipe works: Our challenge when working on our chicken-in-a-pot recipe was to prevent the humidity in the pot from washing the flavor from the meat as it cooked. By removing the vegetables—the liquid they released made the pot too steamy—and cooking the chicken by itself and by tightly sealing the pot with foil before adding the lid, we got the tender, succulent, flavorful chicken recipe we were looking for. After developing the basic technique, we revisited the possibility of including vegetables, finding that we could add a small amount of potently flavored, aromatic vegetables if they were lightly browned with the chicken to remove most of their moisture.

The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. We developed this recipe to work with a 5- to 8-quart Dutch oven with a tight-fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds. Use the best chicken available, such as a Bell & Evans. If using a kosher chicken, reduce the kosher salt to 1 teaspoon (or 1/2 teaspoon table salt). If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.

Dry Cooking versus Braising: French Chicken in a Pot shares some similarities with braised chicken—both are cooked in covered pots in low-temperature ovens to yield tender, flavorful meat. Unlike braising, however, where lots of liquid is added to the pot, our chicken is placed in a dry pot and left to cook in nothing more than the essence of its own juices. DRY ENVIRONMENT: In a dry pot with no added liquid, juices that come out of the chicken go right back into it, undiluted by other flavors.

1 whole roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, chopped medium (about 1/2 cup)
1 small stalk celery, chopped medium (about 1/4 cup)
6 medium garlic cloves, peeled and trimmed
1 bay leaf
1 medium sprig fresh rosemary (optional)
1/2 – 1 teaspoon juice from 1 lemon

Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.

Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

Tags: braising, chicken dinner, chicken in a pot, dutch oven, french chicken in a pot, kosher chicken

This Chicken and Orzo Soup is easy-to-make, tasty, and a great recipe for whipping up a pot of something comforting without spending hours in the kitchen.

Orzo, rice-shaped pasta, is available in most grocery stores. If you can’t find it, substitute another small-shaped pasta.

I used kale instead of spinach because that’s what I had on hand.

Garnish each serving of soup with some freshly grated parmesan cheese and serve with crusty bread. Enjoy!

Chicken & Orzo Soup
-recipe adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard

Because this simple variation on chicken-noodle soup includes so few ingredients, it is important to use the best chicken broth or stock you can find. Look for high-quality broth in the freezer section of gourmet groceries and well-stocked supermarkets. You can cook the chicken at home or purchase a rotisserie chicken from a supermarket or delicatessen.

1 Tbs. unsalted butter
1 small yellow onion, finely chopped
3-4 carrots, thinly sliced
1 celery stalk, thinly sliced
2 Tbs. minced fresh thyme
1 clove garlic, minced
8 cups chicken broth
3/4 cup orzo, pastina or other small pasta shape
6 oz. baby spinach
3 cups cooked chicken, shredded
Salt and freshly ground pepper, to taste
1/2 cup grated Parmigiano-Reggiano cheese

In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, 3 to 4 minutes. Add the carrots, celery, thyme and garlic and sauté until the vegetables are softened, about 3 minutes more. Add the broth, increase the heat to medium-high and simmer for 5 minutes to blend the flavors.

Add the pasta to the simmering soup and cook until the pasta is al dente, 3 to 4 minutes, or according to the package instructions. Add the spinach and chicken and cook, stirring, until the spinach has wilted and the chicken is warmed through, about 1 minute. Season with salt and pepper.

Ladle the soup into warmed bowls and sprinkle with some of the cheese. Serve immediately and pass the remaining cheese at the table. Serves 4.

Tags: Chicken Noodle Soup, chicken pasta soup, chicken soup, orzo

Smoothies make a great quick breakfast or snack…and my kids love them! Plus, they’re a great way to get extra fruit into your diet! So fire up those blenders and get to it!!! Enjoy!

Rise ‘N Raspberry Smoothie
-recipe from The Little Black Book of Smoothies by Ruth Cullen

Makes 2 10-ounce smoothies or 1 big smoothie.

You can’t go wrong with this tangy-sweet, berry blend. Add 1 tablespoon rolled oats or wheat germ for added texture and taste.

1 cup chilled orange juice
1/2 cup non-fat raspberry yogurt
1/2 frozen banana*
1-1/2 cups frozen raspberries

Pour orange juice into blender and add yogurt, banana, and raspberries. Blend at high speed until smooth.

*Buy golden yellow bananas without any visible bruises, and prepare for freezing by removing peel and slicing. (One cup of sliced banana is approximately 1 whole banana.)

Tags: Breakfast, raspberry, smoothie, snack

I LOVE, LOVE, LOVE the combination of chocolate and cherries, so naturally I had to try this recipe for Black Forest Oatmeal Drops: chewy oatmeal cookies studded with semi-sweet chocolate chips and dried cherries! Yum! They make a perfect after-school snack or wintertime treat. Let me warn you now, though…it’s hard to stop at eating just one…!

Black Forest Oatmeal Drops
-recipe from Land O Lakes

Whether you make these as drop cookies or the bar variation, they are a perfect cookie to give as a holiday gift.
Makes 5 dozen cookies

1 cup Land O Lakes® Butter, softened
3/4 cup sugar
1/2 cup firmly packed brown sugar
2 Land O Lakes® All-Natural Eggs
1 1/2 teaspoons vanilla
1 2/3 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups uncooked old-fashioned oats
1 1/2 cups real semi-sweet chocolate chips
1 cup (5 ounces) dried tart cherries, coarsely chopped

Heat oven to 350°F. Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking soda and salt. Beat until well mixed. Stir in oats, chocolate chips and cherries.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool completely.

Stir together powdered sugar and Kirsch in small bowl. Gradually stir in enough water for desired drizzling consistency. Drizzle over cooled cookies.

Variation:
Black Forest Oatmeal Bars: Spread dough evenly into ungreased 15×10-inch jelly-roll pan. Bake at 350°F for 20 to 25 minutes or until golden brown. Cool completely. Prepare drizzle as directed above; drizzle over bars. Cut into bars. 48 bars.

Tags: chocolate and cherries, chocolate chip cookies, dried cherries, oatmeal chocolate chip cookies, old-fashioned oats, rolled oats

Rich and chocolatey, this homemade hot cocoa mix is easy to make and a perfect treat on a cold winter day! You might be thinking, “Why do I need to make it from scratch when I can buy it in little packets at the store?” Well, it makes a nice gift for a chocolate lover when packaged in a pretty jar (just be sure to include directions on how much cocoa mix and milk to use per mug). Also, there’s no funky additives or preservatives. Plus, it’s easy to make so why not?

The recipe calls for using white chocolate chips. I have found that not all brands are created equally. In fact, some white chips I’ve tasted are downright nasty and artificial tasting. The only brand of white chocolate chips I buy are Guittard Choc-Au-Lait Baking Chips. Not all stores carry them so I usually stock up on a few bags when I find them. It really comes down to what tastes good to you…find a white chocolate chip you like and go with that. Now if it were only snowing outside…!

Best-Ever Hot Cocoa Mix
-recipe from Cook’s Country Magazine February/March 2007

Why this recipe works:
We wanted a recipe for hot cocoa that was creamy, rich, and big on chocolate flavor. Nonfat dry milk lent our Hot Cocoa Mix recipe a sweet dairy flavor, especially when we reconstituted the mix with hot milk instead of hot water. Confectioners’ sugar worked best in our recipe because it dissolved quickly, and cornstarch helped thicken the hot cocoa. And for complex chocolate flavor and a soft, creamy texture, we used a combination of white chocolate and cocoa powder.

Makes about 20 servings

3 cups nonfat dry milk
2 cups confectioners’ sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon salt

Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.

Tags: cocoa, Dutch cocoa, Dutch-processed cocoa, dutch-processed cocoa powder, Guittard, Guittard Choc-Au-Lait Baking Chips, homemade cocoa, homemade hot chocolate, homemade hot chocolate mix, hot chocolate, hot chocolate mix, hot cocoa, white chocolate chips

Stir-fries are a great weeknight meal because they’re usually quick and easy. Plus,  many stir-fry recipes combine protein and veggies so all you have to do is add steamed rice and you’ve got a complete meal. This particular recipe features super tender pork tenderloin and napa cabbage (aka Chinese cabbage) in a flavorful hoisin sauce. Yum!

As with any stir-fry, you want to have all the ingredients prepped, measured and ready to roll before you actually start cooking. This step can even be done the night before so that once you walk in the door to start dinner, all you have to do is heat the pan and grab the prepped ingredients out of the fridge.

In case you’ve never used Napa cabbage, it’s more leafy and has a milder flavor than regular cabbage. Check in the produce area of your grocery store or swing by an Asian market. The recipe calls for 6 cups of napa cabbage but next time I’ll add several cups more. It seems like a boat load of cabbage but it wilts down considerably (kind of like spinach).

Hoisin Pork with Napa Cabbage
-recipe adapted from Fine Cooking Magazine
 
Serves four.
 
1 lb. pork tenderloin, cut into 1/4-inch-thick strips (about 3 inches long)
1 tsp. kosher salt; more to taste
3 Tbs. hoisin sauce (try Lee Kum Kee brand)
2 Tbs. soy sauce
1 Tbs. balsamic vinegar
3 Tbs. canola or peanut oil
2 tsp. minced garlic
6-8 cups napa cabbage, cut into 1-1/2-inch pieces (3/4 to 1 lb.)
1 red bell pepper, cored, thinly sliced, and cut into 2- to 3-inch lengths
1/4 cup thinly sliced fresh chives or green onion tops (the dark green part)

In a large bowl, season the pork with 1/2 tsp. of the salt. In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the pork and cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate.

Add the remaining 1 Tbs. oil to the skillet. Add the garlic, and once it begins to sizzle, add the cabbage and pepper. Sprinkle with the remaining 1/2 tsp. salt and cook, stirring, until the cabbage starts to wilt, about 2 minutes.

Add the hoisin mixture, the pork, and half of the chives and cook, tossing, until heated through, about 1 minute. Let sit for 2 minutes off the heat (the cabbage will exude some liquid and form a rich broth), toss well again, and serve sprinkled with the remaining chives.

Tags: chinese cabbage, Fine Cooking Magazine, hoisin sauce, Lee Kum Kee hoisin sauce, napa cabbage, pork stir-fry, pork tenderloin, stir-fry

Now that it’s the start of a new year, I thought I’d start with a new veggie recipe. So whether you’re vowing to eat more veggies or just looking for an easy side dish, consider trying this one for Thymed Carrots Glazed with Vinegar. It’s more exciting than regular ol’ boiled or steamed carrots, and a great addition to a meal featuring roasted chicken, turkey, or pork. Enjoy!

Thymed Carrots Glazed with Vinegar
-recipe from The Yellow Farmhouse Cookbook by Christopher Kimball

This is a classic preparation for carrots. The vinegar, sugar, and thyme combine to make a sweet-sour glaze with some punch. Dried thyme can be substituted in a pinch. Serves 8.

2 pounds carrots, peeled, cut into 1/4-inch rounds
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried
3 tablespoons white wine vinegar
1/3 cup water
1 tablespoon sugar
1/2 teaspoon salt
freshly ground black pepper

Boil carrots for 7 minutes or until just tender. Drain.

Heat oil and butter in a large skillet until foam subsides. Add carrots and toss for 2 minutes. Add remaining ingredients and cook over medium-high heat for 5 minutes or until liquid is reduced to a glaze. Add a few grindings of black pepper.

Tags: carrots, glazed carrots, Side Dish, thyme, veggie side dish, veggies, vinegar

Offer up a toast this New Year’s Eve with a pretty glass of bubbly splashed with pomegranate juice for a bit of color and a hint of sweetness. While the pomegranate seeds are a nice touch, I usually don’t bother with them.

These days you can get good bubblies from Spain (cava) or the States (California, Washington) for under $10 a bottle. I always use a brut (dry) sparkling wine. Stay away from demi sec (sweet) bubblies unless that’s what you prefer. Make sure your sparkling wine is well chilled…then let the festivities begin!

Pomegranate Champagne Cocktail
-recipe from Seriously Simple Holidays by Diane Rossen Worthington

This is a festive way to begin a special brunch or dinner. Serves 6.

6 tablespoons pomegranate juice
2 tablespoons pomegranate seeds
One 750-ML bottle Champagne or sparkling wine, chilled

Pour 1 tablespoon of the pomegranate juice into each Champagne flute. Add a few pomegranate seeds (they will drop to the bottom). Pour about 4 ounces of Champagne into each flute. Serve immediately.

Tags: brut, cava, Champagne, cocktail party, cocktails, festive drinks, New Year's Eve, sparkling wine

Here’s a quick and very delicious appetizer to serve this New Year’s Eve…or anytime, for that matter. Basically, it’s a bite-sized version of prosciutto-wrapped (pronounced proh-shoo-toh) caprese salad. Prosciutto is an Italian salt-cured ham that can be found in many supermarkets and gourmet food stores. I found mine at Trader Joe’s. Actually, I got everything for this recipe at TJ’s: the fresh basil, sugar plum tomatoes, prosciutto, and ciliegine (cherry-sized whole milk fresh mozzarella balls).

Husband saw me making the mozzarella and basil bites and commented on how fragrant the fresh basil was. He waited with anticipation until I gave him the go-ahead to help himself to the plate of appetizers. It’s amazing that something so easy to make can deliver so much flavor!

You will probably want to double or triple the recipe because they will disappear quickly. Serve with Champagne, red wine or your fave cocktails. Enjoy!

Prosciutto-Wrapped Mozzarella & Basil
-recipe from Fine Cooking Magazine
 
Serves eight.

8 thin slices prosciutto (preferably imported), halved lengthwise
8 large basil leaves, torn in half
8 small fresh mozzarella balls (about 1-inch in diameter), halved
8 ripe grape or cherry tomatoes, halved
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil

Arrange 8 slices of prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and a tomato half, matching the cut sides to make a ball. Season very lightly with salt and generously with pepper and then roll up the balls in the prosciutto. Secure each with a toothpick and set on a platter. Repeat with the remaining ingredients. Drizzle with the olive oil and serve.

Make Ahead Tips
These keep at room temperature for up to 1 hour before serving.

Tags: Appetizer, basil, caprese salad bites, holiday appetizer, Hors d'Oeuvre, hors d'oeuvres, mozzarella, New Year's Eve, New Year's Eve appetizer, prosciutto

If you’re still working on your Christmas morning menu, this recipe for Cranberry Streusel Cake would be a good one to consider. The moist, festive cake is both easy to make and delicious. The sweet, brown sugar streusel is a nice balance to the tart cranberries.

To simplify things the morning of, have your cranberries chopped and measured, and your dry ingredients measured and combined. Now all you have to do Christmas morning is mix the  cake (wet and dry ingredients) and bake it.

I didn’t have plain yogurt so I used a combination of sour cream and buttermilk. The cake turned out great and several people asked me for the recipe. Enjoy!

Cranberry Streusel Cake
-recipe from Fine Cooking Magazine

Add the topping 40 minutes into baking rather than at the beginning, when it would sink too far into the cake, or at the end, when it wouldn’t sink in at all. Serves nine.
 
9 oz. (2 cups) all-purpose flour; more for the pan
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. table salt
4 oz. (1/2 cup) unsalted butter, well softened at room temperature; more for the pan
1-1/3 cups granulated sugar
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 cup plain, low-fat yogurt (or sour cream)
1/2 cup fresh cranberries, chopped

For the streusel:
1/4 cup packed light brown sugar
2 Tbs. all-purpose flour
1/2 tsp. ground cinnamon
2 Tbs cold unsalted butter, cut into 4 pieces
1/4 cup chopped walnuts
1/4 cup fresh cranberries, chopped

Make the cake:
Position a rack in the middle of the oven and heat the oven to 325°F. Lightly butter and flour a 9-inch-square baking pan. In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg, and salt until blended. With an electric mixer, beat the butter, sugar, and vanilla on medium speed until well blended, about 3 minutes. Reduce the speed to medium low and add the eggs one at a time, mixing until just incorporated. Using a wide rubber spatula, alternately fold the flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture. Add the chopped cranberries with the last addition of flour. Scrape the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles. Bake for 40 min.

Make the streusel:
While the cake is baking, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter and mix, using a fork, until the ingredients are well blended and form small crumbs. Stir in the walnuts and cranberries.

After the cake has baked for 40 min., sprinkle the streusel evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 10 to 15 min. Cool in the pan on a wire rack until warm or room temperature. Cut into squares and serve.

Tags: Breakfast, brunch, cake, Christmas, Christmas baking, cranberries, cranberry, cranberry coffee cake, Dessert, holiday baking, holiday breakfast, holiday brunch, holidays