Bourbon Braised Chicken with Carmelized Onions

Bourbon chicken is typically cooked on the grilled and often times with an Asian flair.  It's been a tad bit too cold to fire up the grill and I was craving more of a savory, Southern kick than a sweet candy, fruity dish.

After pouring over several recipes that included peaches, apples and lots of brown sugar, I decided to craft this to satisfy my cravings and was so pleased with the outcome.

I used boneless, skinless chicken breasts, but this would definitely work with any cut of chicken you desire.  If using skin on chicken, after browning the chicken pour off all but 1 tablespoon of the excess fat from the skillet..

2 tablespoons canola oil, divided
1 medium yellow onion, roughly chopped
2 cloves garlic, mashed
1/4 cup balsamic vinegar
1/2 cup bourbon
1/2 cup chicken broth
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper

Pat the chicken dry with paper towels and season the chicken with the salt and pepper.

Heat 1 tablespoon of Canola oil in  a large skillet over medium-high heat.  Add the onions and saute until they begin to caramelize, stirring frequently.  Once the onions are caramelized, remove from the skillet with a slotted spoon and set aside.

Add the remaining tablespoon of Canola oil to the same skillet and sear the chicken breasts on both sides over medium-high heat.  About 3 to 4 minutes per side.  Remove the chicken breasts to a platter.

Add the balsamic vinegar and bourbon to the skillet and bring to a simmer while scraping up any browned bits left behind from the chicken.  Simmer for about 5 minutes then stir in the cayenne, the mashed garlic cloves and the chicken broth.  Arrange the chicken breasts in the skillet return to a simmer, lower heat, cover and continue simmering until the chicken is cooked through, about 25 minutes.  Season with salt and pepper to taste.

Serve with a generous ladle of the Bourbon and Caramelized Onion sauce.




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Oven Baked Pecan Crusted Chicken Strips and BIG News!!!

This is a cinch to make and transforms chicken strips into a tasty, crunchy, new family favorite!

1 cup pecan halves
1/2 cup Italian bread crumbs
1-1/2 tablespoons Emeril's Essence
2 large eggs
1/2 cup olive oil
2 lbs. chicken breast filets

Pre-heat oven to 375 degrees F.

Line a baking sheet with foil and place a rack on the baking sheet.  Spray the rack lightly with non-stick cooking spray.

Combine the pecan halves, bread crumbs and 1 tablespoon of Emeril's Essence in the food processor.  Pulse for 30 to 45 seconds.  Pour into a shallow dish.

In another shallow dish, whisk together the eggs, olive oil and the remaining 1/2 tablespoon of Emeril's Essence.

Dip each chicken strip in the egg mixture and then dredge each strip on the pecan mixture.  Gently shake off any excess breading from the chicken strips.

Place the breaded chicken strips on the prepared baking rack and bake for 20 to 25 minutes, turning once halfway through, until the strips are cooked through and the crust is golden brown.

Remove the chicken from the oven and serve with a side of your favorite mustard or mustard sauce.

Here's the receipt for Emeril's Essence.

2-1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Mix all ingredients thoroughly and store in an air-tight container.

Now for the BIG News!!!!

Yes, it's that time again, the 2013 Blogger Party!!!!  Can you even believe this is our 4th year?  It's way too much fun to quit now!

Larry (Big Dude's Eclectic Ramblings) and his wife, Bev hosted our preliminary planning party this past weekend.  Chris (Nibble Me This) and his wife, Alexis, A.J. and I met at almost Heaven South to start planning our 4th Annual Blogger Party.

the preliminary planning took about 5 minutes and we spent the rest of the afternoon eating, drinking and catching up with each other..just plain having a great time!

So start making your plans to attend.  The Blogger Party will be Sunday, May 26, 2013 (Memorial Day Weekend) and our theme is an Hawaiian Luau!

We still have more details to work out and will publish more in April, but please add this to your calendar and plan to join us to Eat, Drink and Get Leid'd!!

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Tortilla Chorizo Stuffing

We spent Thanksgiving with family in New Orleans and I didn't get to cook or experiment.  I found this recipe in the Thanksgiving issue of Food Network magazine and have been so anxious to try it. 

I am so glad I did!  This stuffing is so unusual and so out of the ordinary!  I'm telling you this was so easy and a huge hit with the A.J. and my picky eater homegirlz.

Don't just tuck this away for Thanksgiving, it's a great side to steaks or any Tex-Mex fiesta you may be hosting.

6 tablespoons butter plus more for the baking dish
10 ounces Chorizo, chopped
2 bunches scallions, chopped
2 Four (4) ounces cans  chopped green chiles, drained
1 teaspoon ground cumin
1-3/4 cup chicken broth
2 large eggs
1/2 cup chopped fresh cilantro
10 ounces or 3/4 of a 13 ounce bag of Tostitos Restaurant Style tortilla chips with a Hint of Lime, coarsely crushed
4 cups stale white bread cubes
12 ounces crumbled queso fresco cheese

Pre heat oven to 375 degrees F.  Butter a large baking dish.

Melt 4 tablespoons of butter in a large skillet over medium heat.  Add the chorizo, scallions, chiles and cumin.  Cook until the chorizo is slightly brown, about 5 minutes.  Add in the chicken broth and bring to a simmer.

In a large bowl whisk the eggs and cilantro.  Add in the tortilla chips, the bread cubes and crumbled cheese.   Season with salt and pepper to taste. Carefully toss to thoroughly combine.

Slowly pour in the chorizo mixture and toss to combine.

 

Transfer stuffing to prepared baking dish.  Dot with the remaining 2 tablespoons of butter.  Cover with aluminum foil and bake 30 minutes.  Remove foil and continue baking for another 30 minutes until golden brown.

Another reason not to stuff the turkey, but that's a story for another day.

 

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Scallops and Shrimp Marsala

I can't remember meeting anyone who didn't like shrimp.  I've met a few people who weren't scallop crazy but I enjoy them almost as much as shrimp.  Scallops are a wonderful compliment to shrimp. In fact you could make this with crawfish tails, clams and crabs if you like.

This recipe reminds me of the not so long ago warm days of summer.  It's quick and does not require precise quantities or measurements.

1 tablespoons Emeril's Essence
1 tablespoon Extra Virgin Olive Oil (plus extra for drizzling)
3 tablespoons butter
4 large Scallops
1 lb. Shrimp (whatever size you prefer) peeled and de-veined
8 ounces Shitake mushrooms
1/4 cup Marsala wine
2 tablespoons freshly squeezed lemon juice
2 tablespoons flat leaf parsley, chopped

Since the scallops were large and fairly pricey, I only wanted 4...plus my husband isn't a fan of scallops. Use as many as you like or can afford.  Rinse and pat dry.  Season liberally with Emeril's Essence and a drizzle of extra virgin olive oil.  Toss to thoroughly combine and coat.

Place the peeled shrimp in a separate bowl and season liberally with Emeril's Essence and drizzle with olive oil.  Toss to thoroughly combine and coat.

Drizzle one tablespoon of olive oil in a grill pan, add 1 tablespoon of butter and heat over medium-high heat. Once butter has melted add the Shitake mushrooms and saute until the edges begin to turn golden brown.

Move the mushrooms off to the side and add in the shrimp.  Saute the shrimp until the begin to turn pink and opaque.

Once the shrimp just start turning pink, toss them around a bit and cut the remaining butter into little cubes and toss in with the shrimp.

when the butter begins to foam, add in the scallops and sear for 2 minutes.

Toss the shrimp and turn the scallops and sear for 1 more minute.

Add the lemon juice and the Marsala wine, lower the heat to simmer and let it bubble for 2 minutes.

Bowl it up and garnish with the parsley and that's it!  You will probably want some crusty bread to soak up all of that wonderful sauce!

Recipe for Emeril's Essence - I always double this up and keep it in an air-tight container!

2-1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoons black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

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I Triple Dog Dare You!

While I was scrolling through my Facebook newsfeed one day last week, one of my friends shared this recipe.  I think it was found on Pinterest.  To be honest, I don't know who's recipe this is and I apologize for not giving the person who created this slap your hand on the counter good dessert bar the credit they deserve.

1 roll Toll House cookie refrigerated cookie dough

1 package chocolate sandwich cookies

1 box brownie mix

Pre-heat the oven to 350 degrees F

Very important!!! Line a 13 x 9 baking dish with Parchment paper or you will not get these babies out of the dish looking pretty.

Press the cookie dough evenly on the bottom of the parchment paper lined baking dish.  Place one row of chocolate sandwich cookies on top of the cookie dough.

Prepare the brownie mix per package directions and pour evenly over the cookies and cookie dough.

Bake per brownie package directions.

Once completely cooled, cut in to squares and watch your family devour them!

This should only be attempted by seasoned chefs!

Happy Monday!

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Coriander Rice

I never knew rice could be this good.  I never knew rice could be so beautiful, put a song on your lips and a zip in your do-da!  I mean I'm from New Orleans and I know all about rice and this is the deal plus a bag of doughnuts!

1/4 cup olive oil
3/4 cup minced shallots (about 4 shallots)
1-1/2 tablespoons ground coriander
1/2 teaspoon turmeric
2-1/4 cups extra long grain white rice
4-1/2 cups low-sodium chicken broth
1-1/2 teaspoons salt
1/4 cup chopped flat leaf parsley

Heat oil in a heavy pot over medium heat.  Add shallots ans saute until soft, about 4 to 5 minutes.  Add in coriander and turmeric   Stir to combine and cook for 1 more minute.  Add in rice and toss to coat.  Add broth and salt and bring to a boil.  Cover, reduce heat to low and cook for 20 minutes.  Transfer to a bowl and garnish with parsley and serve.

So simple.  Enjoy everyone!



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Garlic Almond Chicken

This was one good weeknight dinner!  Actually, it's divine, a cinch to prepare and you only dirty one pot which makes clean up a breeze.  You will absolutely love it!

4 tablespoons olive oil, divided
4 chicken leg quarters
1/2 cup slivered almonds
2 cubes 1/2-inch cubed white bread
4 cloves garlic, smashed
2 cups chicken broth
2/3 cup dry sherry
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon saffron threads (optional but highly recommended)
Kosher salt
1 medium onion minced
1 tablespoon flat leaf parsley, chopped

Heat 3 tablespoons of olive oil in a large, heavy pot over medium heat. Add the almonds, stirring until golden brown, about 4 to 5 minutes.  Remove the almonds with a slotted spoon to a paper towel line plate to drain and cool.  Place 1/3 cup of almonds in a blender and reserve the remaining almonds for garnish.

Add the bread cubes and garlic to the same pot, stirring frequently until the bread is toasted, about 4 to 5 minutes.  Transfer the bread to the the blender and then add the chicken broth, sherry, saffron threads, 1/2 teaspoon of black pepper and a healthy pinch of Kosher salt.   Process on blender until smooth and set aside.

Season the chicken quarters with salt and pepper.  Add the remaining tablespoon of olive oil to the same pot and heat over medium-high heat.  Add the chicken to the pot and sear until golden brown on all sides and remove to a plate.

Add the onion to the post and cook until caramelized around the edges.  Pour the sauce into the pot, then add the chicken back to the pot, pushing it down into the sauce.  Bring to a simmer, cover and reduce heat to low and cook for 20 to 25 minutes, until chicken is cooked through.

So delicious and tender....so divine!  You'll love this!

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