SMOTHERED CHICKEN

Smothered Chicken

1 lbs chicken ( I used legs, and thighs)
1 1/2 cup all purpose flour
1 tsp salt
1 tsp ground black pepper
1 tsp celery seed
1 tbsp onion powder
1 tsp poultry seasoning
1 tbsp garlic powder
1 tsp smoked paprika
1/4 cup vegetable oil
2 cups chicken broth
1 cup whole milk
2 tsp minced garlic
1 medium sized onion, chopped

Start off by making sure that all of the chicken is nice and clean.
Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.
Coat the chicken with the seasoned flour, and make sure you coat all surfaces.
Reserve the seasoned flour.

Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.
Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken).

Cook the chicken until it is golden brown(DO NOT worry about cooking the chicken until done, because we will cook it some more).

Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.
Toss in the onions, and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.
Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.

Next pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren’t any lumps.

Let the gravy cook for about 2 minutes ( still on medium heat), then pour in 1 cup of milk into the pan.Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.

Make sure all of the chicken is coated with the creamy gravy.
Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.

Once done serve the chicken with rice or mashed potatoes.

CANTALOUPE and CHILI SOUP

CANTALOUPE and CHILI SOUP

3-pound cantaloupe
3/4 teaspoon sambal oelek
3 tablespoons fresh lime juice
1/4 teaspoon coarse salt

Cut flesh of cantaloupe  into large chunks. Puree with sambal oelek, lime juice, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and swirl in more sambal oelek if desired before serving.

GREEN FRUIT BOWL with FROZEN GRAPES

GREEN FRUIT BOWL with FROZEN GRAPES

12 ounces green grapes
2 cups water
1 cup sugar
1 cup lemon thyme or regular thyme sprigs, coarsely chopped
 green apple
3 kiwifruits, peeled and sliced
4 to 5 cups honeydew melon balls (from 2 melons)

Freeze grapes on a rimmed baking sheet for 1 hour.

Meanwhile, make the syrup: Bring water and sugar to a simmer in a medium saucepan, stirring until sugar dissolves. Remove from heat, and add lemon thyme. Let stand, covered, until cooled completely. Strain syrup through a fine sieve; discard solids.

Thinly slice apple. Divide apple, kiwifruits, melon, and grapes among 8 bowls. Pour syrup over tops just before serving.

CANTALOUPE and MOZZARELLA with PROSCIUTTO and BASIL

CANTALOUPE and MOZZARELLA with PROSCIUTTO and BASIL

1 cantaloupe, halved and seeded
3/4 pound bocconcini (bite-size fresh mozzarella balls)
2 tablespoons extra-virgin olive oil
1/4 teaspoon red-pepper flakes

I  Coarse salt and ground pepper
1/3 pound thinly sliced prosciutto
1/4 cup fresh basil leaves, torn


With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add bocconcini, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.

CANTALOUPE with RICOTTA, HONEY and PISTACHIOS

CANTALOUPE with RICOTTA. HONEY and PISTACHIOS 

1/2 cup part-skim ricotta
1/4 cup pistachios, chopped, toasted if desired
1/4 cantaloupe, seeded, peeled, and sliced
2 tablespoons honey (optional)

Divide ricotta between two small bowls; sprinkle with pistachios. Serve with cantaloupe, drizzled with honey, if desired.

CANTALOUPE, SQUASH and CUCUMBER SALAD

CANTALOUPE, SQUASH and CUCUMBER SALAD

1 cup plain whole-milk yogurt

Finely grated zest of 1 lime
1 tablespoon fresh lime juice
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
3 yellow summer squashes (about 1 pound), unpeeled
1 English cucumber (about 10 ounces), unpeeled
1 1/2 tablespoons unseasoned rice-wine vinegar
1 teaspoon coarse salt
1/4 large cantaloupe, rind removed

Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes.

Make the salad: Using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into ribbons, and refrigerate.

Just before serving, drain cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing.

BEEF. CARBONNADE

Beef Carbonnade

3 pounds lean beef stew meat, cut into approximately 2-inch pieces
All purpose flour
4 tablespoons vegetable oil
3 large onions, sliced
3 large garlic cloves, sliced
2 cups canned beef broth or 2 cups water and 1 1/2 tablespoons concentrated beef bouillon liquid
12 ounces dark beer
1/2 teaspoon dried thyme, crumbled
Buttered Egg Noodles
Chopped fresh parsley

Dredge beef in flour, shaking off excess. Heat 1 tablespoon oil in heavy large nonstick skillet over medium-high heat. Add 1/3 of beef to skillet and cook until beef is brown on all sides, turning beef occasionally, about 6 minutes. Transfer to heavy large Dutch oven. Repeat process in 2 more batches, adding 1 tablespoon oil to skillet per batch.


Heat remaining 1 tablespoon oil in same skillet over low heat. Stir in onions and garlic. Cook until onions are golden brown and very tender, stirring occasionally, about 20 minutes. Transfer onion mixture to Dutch over. Add broth, beer and thyme to beef mixture. Cover and simmer until beef is very tender when pierced with fork, approximately 1 hour 45 minutes.


Remove cover. Boil stew as necessary until liquids are reduced to sauce consistency. (Can be prepared 3 days ahead; refrigerate. Return stew to simmer before continuing.) Serve stew with egg noodles and garnish with parsley.