BB: Mexican Chicken Soup

Happy Thanksgiving!!! Here's some...Mexican Chicken Soup? That's right. I know it's turkey day, but it's also Barefoot Thursday so this is what I am bringing you. Judy from Judy's Gross Eats picked this soup. When I first learned of this choice at the beginning of the month, it was still 90 degrees and soup sounded so not appealing. However, I think fall has finally settled in. It's hard to believe that a week ago it was so hot and fires were raging out of control. Right now, I am preparing to fly up to rainy San Francisco and wear jackets and scarves. Crazy, huh? This soup is just the kind of thing to warm you up on a cold fall day. It is so flavorful and relatively good for you. Especially if you keep your toppings low in fat like I did. I chopped my chicken instead of shredding it because I have a weird aversion to shredded meats. I also left out the tortillas and I don't feel like I was missing anything. As usual, I halved the recipe and had a ridiculous amount of food. I really don't know how these serving sizes are estimated, but this makes a lot! I hope you are all enjoying a few days off of work and spending time with people you love. When you get a chance, head over to the Barefoot Bloggers blogroll to see how the others fared with their soup. I'm thankful for my family and friends and all of you who read my rambles from day to day and keep encouraging me to bring more. Happy turkey day!



Mexican Chicken Soup
(Adapted from Ina Garten)

1 boneless skinless chicken breast
1 boneless skinless chicken breast tender
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large onion, chopped
1/2 cup chopped celery
1 cup chopped carrots
4 large cloves garlic, minced
1 quart plus 1/4 cup chicken stock
14 ounces whole tomatoes in puree, crushed
2 jalapeno peppers, seeded and minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1 or 2 tablespoons chopped fresh cilantro leaves, optional

For serving: sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan lined with foil. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and chop or shred the meat. Cover and set aside.

Meanwhile, heat 1 1/2 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 teaspoon salt (depending on the saltiness of the chicken stock), 1/2 teaspoon pepper, and the cilantro, if using. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the chicken and season to taste. Serve the soup hot topped with the toppings of your choice.

BB Bonus Recipe: Chive Risotto Cakes

Deb of Kahakai Kitchen won the prize for referring the most people to Barefoot Bloggers last month. That means Deb got to choose the bonus recipe for November. Isn't she lucky? Deb chose Chive Risotto Cakes from the new book Back to Basics. Deb must have been reading my mind. I have a ton of Arborio left over from when we made Butternut Squash Risotto and while I definitely want to try another risotto, this was a really fun way of using some of the rice. This recipe is easily halved and I used non-fat Greek yogurt, not really in an attempt to lighten it up, but more because it's what I had on hand. This past weekend, Raul and I made our weekly trip to the farmers market. We chatted with the salad guys a little longer than normal which could be why I got my chives for FREE! Love those guys! A note about this recipe. Make sure you cool the mixture for at least the recommended two hours. Impatient me was starving and I only gave it an hour to chill. They still turned out great, but it was a bitch to keep these together. The first few fell apart until I got the hang of it. I kept refrigerating the mixture between batches. That said, these little cakes are quite simply amazing. Does anyone know of any Ina recipes that don't work? This was an optional recipe so not all of the other Barefoot Bloggers made it, but to see if they did or not, click here.

Chive Risotto Cakes
(Adapted from Ina Garten)

Makes about 12 cakes

Kosher salt
1/2 cup uncooked Arborio rice
1/4 cup Greek yogurt
1 large egg
1 1/2 tablespoons minced fresh chives
3/4 cup grated Fontina cheese
1/4 teaspoon freshly ground black pepper
Panko
Extra-virgin olive oil

Bring a large pot of water to a boil. Add 3/4 teaspoon salt and the Arborio rice. Cook, stirring occasionally for 20 minutes. Drain the rice in a sieve and run under cold water until cool. Drain well.

Meanwhile, whisk together the yogurt, egg, chives, Fontina, 1/2 teaspoon salt and the pepper in a medium bowl. Add the cooked rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.

When ready to cook, preheat the oven to 250 degrees.

Spread the panko in a shallow dish. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using an ice cream scoop or large spoon. Pat the balls into patties 3/4 inch thick. Place 4-6 patties in the panko, turning once to coat. Place the patties in the hot oil and cooking. turning once, for about 3-4 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary until all the cakes are fried. Serve hot.

Barefoot Bloggers: Herb Roasted Onions

I feel like it's been ages since I last did a Barefoot Thursday, but in fact it has only been two weeks. This first November recipe was chosen by Kelly of Baking with the Boys. I was so happy to see a recipe that didn't involve vats of butter and cream. My waistline could certainly use a break. I knew I couldn't have a dinner of just onions so I had this as an appetizer to a chicken and greens dinner. More on that tomorrow. These were so good!! Duh, it's an Ina recipe. I have yet to try a recipe of hers that I totally hate. The onions get so sweet and the tangy dressing was amazing. I wanted to drink it, but restrained myself. As usual, you can see the other Barefoot Bloggers onion dishes here, and if you love Ina as much as we do, click here to find out how to join in the fun. It's almost Friday, wooooohooooo!!!!


Read this article. You will never want fast food again!





Herb Roasted Onions
(Adapted from Ina Garten)

1 red onion
1/2 yellow onion
1 tablespoons freshly squeezed lemon
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
3/4 teaspoon minced thyme leaves
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 teaspoon minced fresh parsley leaves

Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

Barefoot Bloggers: Vegetable Pot Pie

It's the fourth Thursday of the month. That means it is time for another Barefoot Bloggers recipe. Deb of Kahakai Kitchen chose Ina's vegetable pot pie. I have never been an eater of pot pie. Being foreign, my mom never made it while growing up and if I tried a friend's, I usually just ate the buttery crust and left all the rest behind. Whatever, this is a challenge and I was up for it. I got most of the vegetables at the farmers market, but since I try to eat as in season as I can, I left out the asparagus. I found fennel at the regular grocery store (some of which I used in the Mediterranean Salad), and I subbed sweet potatoes in for regular potatoes because I don't much like regular potatoes. I also changed a lot of the pastry recipe. I decided to go with a standard pate brisee, and I added a bit of fresh rosemary to the dough. I am really glad I did that because I could not get enough of this dough. The way the recipe is presented on the Food Network website is a little strange, so if you decide to try it, be sure and make the dough first so that you don't spend eight hours making this dish. Luckily, I read the entire recipe. If for some strange reason, I were to make this recipe again, I would skip the step of salting the dough before it goes in the oven. It ended up being just a little too salty for my taste. How did I like it? Well, it was fine. Ina always makes great recipes, but this sure didn't convince me that I love pot pies. To see if the other Barefoot Bloggers love pot pies, visit the blogroll. If you're interested in joining the Bloggers, follow the link.


Vegetable Pot Pie
(Adapted from Ina Garten)

1 tablespoon unsalted butter
1 yellow onion, thinly sliced
1/2 fennel bulb, thinly sliced
1/4 cup all purpose flour
1 cup chicken stock
Splash dry white wine
Pinch saffron threads
Kosher salt
Freshly ground black pepper
Splash heavy cream
1 sweet potato, diced
2 carrots, diced
1 small butternut squash, peeled and diced (about 1 pound)
1/4 cup minced flat-leaf parsley

For the pastry:
1 1/4 cups all-purpose flour
1 1/2 teaspoons kosher salt
2 teaspoons fresh rosemary, chopped
1 stick cold unsalted butter, cut into cubes
2 tablepoons-1/4 cup, ice water
1 egg beaten with 1 tablespoon water, for egg wash
Kosher salt

To make the dough:
For the pastry, mix the flour, salt, and rosemary of a food processor. Add the butter and pulse until the mixture resembles coarse meal. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes to one hour.

To make the filling:
Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, wine, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned. Cook the potatoes in boiling salted water for 5 minutes. Lift out with a slotted spoon. Add the carrots and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, and parsley to the sauce and mix well.

Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with kosher salt. Place on a baking sheet and bake for 20-30 minutes, or until the top is golden brown and the filling is bubbling hot.

Barefoot Bloggers Bonus: Easy Cheese Danish

As I mentioned the other day, I didn't make it to the farmers market or even the regular market last weekend so I am improvising this week. I decided to make this bonus recipe for Barefoot Bloggers with things I had in the kitchen already so I subbed mascarpone for cream cheese and left out the ricotta. These were really easy to make, but I probably should have double checked how tightly I sealed them. A little over 10 minutes in to their baking time, I noticed that my apartment was beginning to smell lovely and lemony and mascarpone-y. I flicked on the oven light and saw that mascarpone was leaking all over the baking sheet and under the parchment paper (probably would have helped to read the directions and seal the edges with egg wash instead of just brushing the egg wash on the top of the pastries). I quickly removed the Danish because I wasn't interested in cleaning off burning cheese from the baking sheet. They puffed up while baking, but quickly deflated when I removed them and became a little soggy from the leaking mascarpone. Despite my blunders, these still tasted great and I would definitely try the recipe again in it's original version. Once again, the pomegranates have nothing to do with the recipe, but they sure do look pretty don't they? Visit the Barefoot Bloggers blogroll to see if others were more successful with their Danishes. If you're interested in signing up for Barefoot Bloggers, follow this link. Many thanks to Val of More Than Burnt Toast for picking the recipe!


Easy Cheese Danish
(Adapted from Ina Garten)

Makes 4 Danish

6 tablespoons mascarpone cheese at room temperature
3 tablespoons sugar
1 large egg yolk at room temperature
1/2 teaspoon vanilla extract
Pinch kosher salt
1/2 tablespoon grated lemon zest
1 sheet frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash


Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

Cream together the mascarpone and sugar until mixer. With an electric mixer on low speed, add the egg yolks, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Unfold one sheet of pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it‘s a 10x10 inch square. Cut the sheet into quarters. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold two opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Refrigerate the filled Danish for 15 minutes.

Bake the puff pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Barefoot Bloggers: Butternut Squash Risotto

Hmmm, remember that whole thing about me being sick yesterday? I totally went against my own advice (and common sense) and went to go see NKOTB last night. I never got to see them when I was young so I couldn't pass up the opportunity to see them for free! It was so amazing. Full of people my age remembering the boys in their glory days. I am deaf and mute today, but it was probably worth it. My ears are still ringing and I still have no voice, but maybe I can take a nap on the plane later today. Yeah, right. it's only an hour flight. Anyway, another day, another recipe I have never tried before. This week's Barefoot Bloggers was chosen by Rachel of Rachel Likes to Cook. Risotto was definitely on my list of things to try, but I had just made all these things with butternut squash so I was a little disappointed about having to get another one so soon. Oh well, onward. I picked up a fairly small squash at the farmers market and found a (huge!) box of risotto at Trader Joes. The saffron there wasn't too expensive, but I still haven't found that sugar daddy yet, so I had to leave it out of the recipe. The cooking time was a little longer than the recommended 30 minutes. I think it took me closer to 40, but it was worth it. This was creamy and delicious, but I am sure it would have been even better with the saffron. This was the perfect meal for a late Sunday lunch with a glass of wine and Us Weekly...I mean, a good book. To check out the other Barefoot Bloggers' risottos, visit the blogroll. To find out how to sign up for the group, go here.



Butternut Squash Risotta
(Adapted from Ina Garten)

1 small butternut squash
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 cups chicken stock
3 tablespoons unsalted butter
1 ounce pancetta, diced
1/4 cup minced shallots
3/4 cup Arborio rice
1/4 cup dry white wine
1/2 cup freshly grated Parmesan

Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. Place the squash on a sheet pan and toss it with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 1 ladle at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.

Barefoot Bloggers: Cream of Wild Mushroom Soup

I swear the Barefoot Bloggers who chose this month's recipes are trying to make me gain 20 pounds before my Hawaii trip. This decadence was chosen by Chelle of Brown Eyed Baker. When I was younger I was a pretty picky eater because I mostly only knew Ghanian food, but my parents insisted on my sister and I experiencing food from other cultures. One of the many things I did not like was mushrooms and to this day, I am still not a fan of fungus. Oh, I will have the occasional portobello or shiitake, but for the most part I stay away from them. Since I mostly just cook for myself, I halve most recipes and this one was no exception. Besides, I didn't want to waste it if I didn't like it. I decided to only use two mushrooms: shiitake and portobello. I wanted to use fat free half and half, but the thoughtless bastards at my "corner store" ran out the day I went grocery shopping. I got my vegetables at the farmers market and they were far less expensive than I thought they would be, mostly because I only bought a few of them. In all honesty, I actually enjoyed this recipe, but it is verrrrry rich. I could only have a few sips at a time. I could literally feel the fat exploding into different parts of my body. If I were to make this again (which I probably won't), I would maybe skip the cream and half-and-half all together...I guess that would just make it mushroom soup rather than cream of mushroom, but whatever. The broth is very flavorful and is a good broth to have on hand if you want to add more flavor to vegetarian recipes. I added a few more vegetables because I wasn't sure if the small amount of mushrooms would be enough, it turned out great. Visit the Barefoot Bloggers to check out how everyone else did and if you love Ina Garten as much as we do, go ahead and see how to sign up here!



Cream of Wild Mushroom Soup
(Adapted from Ina Garten)

4 ounces fresh shiitake mushrooms
4 ounces fresh portobello mushrooms
1/2 tablespoon extra-virgin olive oil
1 stick plus 1/2 tablespoon unsalted butter
1 cup yellow onion, chopped
1 carrot, peeled and chopped
1 sprig fresh thyme, plus 1/2 teaspoon minced thyme leaves
Kosher salt
Freshly ground black pepper
2 leeks, chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup half-and-half
1/2 cup heavy cream
1/4 cup fresh flat-leaf parsley, minced

Clean the mushrooms by wiping them dry with a paper towel. Don't wash them. Separate the stems, trim off any bad parts, and coarsely chop the stem. Slice the caps about 1/4 inch thick and if they are too big, cut them in to bite sized pieces. Set the caps aside.

To make the stock, heat the olive oil and 1/2 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook over medium-low heat for 10-15 minutes, until the vegetables are soft. Add three cups of water, bring to a boil, reduce the heat and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 2 1/4 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining butter and add the leeks. Cook over low heat for 15 to 20 minutes until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, making sure to scrape the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley. Season with salt and pepper to taste and heat through, but do not boil. Serve hot.

Barefoot Bloggers Bonus Recipe: Apple Turnovers

September's bonus recipe for Barefoot Bloggers was chosen by Anne of Anne Strawberry. At first I thought I wouldn't make it because it's been so hot, but it cooled down just enough over the weekend for me to try it out. These are super simple to make and tasted really good, but I think I used a little too much orange juice in mine. They were more like Orange-Apple Turnovers. This recipe makes more filling than you will need for the turnovers so cook the rest of it down and spoon it over some vanilla honey ice cream. Yum! Check out how the other turnovers *turned out* here.


Apple Turnovers
(Adapted from Ina Garten)

1/2 teaspoon grated orange zest
1 1/2 tablespoons freshly squeezed orange juice
1 Granny Smith apple
1 1/2 tablespoons dried cranberries
1 tablespoon sugar, plus extra to sprinkle on top
2 dashes cinnamon
1 dash nutmeg
Pinch kosher salt
1/2 package puff pastry, defrosted
1 egg beaten with a splash of water for egg wash

Preheat the oven to 400 degrees.

Combine the orange zest and orange juice in a bowl. Peel, quarter, core, and dice the apple. Immediately toss the apple with the zest and juice to prevent it from turning brown. Add the cranberries, sugar, flour, cinnamon, nutmeg, and salt.

Cut the sheet of puff pastry into four equal squares. Brush the edges of each square with the egg wash and neatly place about a large spoonful of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

Barefoot Bloggers: Grown Up Mac and Cheese

Obviously, as evidenced by my membership in Barefoot Bloggers, I have a deep love and affection for Ina Garten. Now I have the feeling that I want to marry her and have her babies. I don't think I have ever tried a single recipe of hers that hasn't been simply wonderful. Our first September recipe was chosen by Heather of Randomosity and the Girl. This is something that I wasn't really looking forward to making. While everyone else in the country is boasting about cooler temps and fall, the weather has finally decided to turn summer in Southern California and it's been hot and humid the last few weeks. It's cooled down the last few days, but I made this over last weekend's 90 degree temps. Also, this recipe called for three different kinds of cheeses. Normally, this is something I am totally up for, but due to my dwindling bank account (I need to find a better paying job...and/or a sugar daddy) and the fact that I am not the hugest fan of blue cheese, I decided to leave that one out. Instead, I just increased the amounts of Gruyere and cheddar, but other than that, this was one of the few recipes I actually followed almost to a tee. Ina says this should be served in two serving dishes, but this made enough food to last me for days. It is definitely not something that should be made if you're on a diet, or even think about going on a diet because just thinking about this recipe may cause you to gain ten pounds. Luckily, I don't make mac and cheese very often so I didn't feel horribly guilty about eating this. It takes a bit of time to make and dirties quite a few dishes. I strongly suggest that while it's baking, you clean up the dirty dishes. Visit the Barefoot Bloggers blogroll to see how everyone else's mac and cheese turned out.

Grown Up Mac and Cheese
(Adapted from Ina Garten)

4 ounces center cut bacon
Vegetable or extra-virgin olive oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
5 ounces Gruyere cheese, grated
4 ounces extra-sharp cheddar cheese, grated
Pinch nutmeg
2 slices white sandwich bread, roughly chopped (I used ciabatta and it was great)
2 tablespoons freshly chopped basil leaves

Preheat the oven to 400 degrees

Place a baking rack on a sheet pan lined with aluminium foil and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven (there will be hot grease in the pan). Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle a splash of oil into a pot of boiling salted water. Add the macaroni and cook according to the directions on the package, about 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, slowly add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere and cheddar, 1 teaspoon salt, pepper, and nutmeg (I forgot the salt and pepper and it was fine). Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes or an 8x8 baking dish.

Place the bread slices in a food processor and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the breadcrumb mixture over the top of the pasta. Bake for 35 to 40 minutes or until the sauce is bubbly and the macaroni is browned on top.

Barefoot Bloggers: Butterflied Chicken

I have said many times, I don't really follow recipes exactly unless I am baking. This Barefoot Bloggers entry was no exception. It was chosen for us by Stephany of Proceed with Caution. I was totally wary of this because 1) I have never butterflied a chicken before and 2) What the heck is single ole me gonna do with a whole chicken?? After reading some musings and reviews, I had settled on just doing a couple of chicken breasts. Of course, once I was at the store I changed my mind and bought a whole roasting chicken. I figured I could use the leftovers for salads or something. I vaguely remember watching the episode where Ina prepared this, but I realized once I got to home that I had no clue how to butterfly the thing. A friend tried to explain it to me, but I still didn't get it so I just chopped the chicken into 8 serving pieces. I left the skin on while cooking to keep the chicken moist which did the job, but made it a little messy to eat. This is easily one of the best chicken dishes I have ever made. Since I let it marinate overnight the flavor was present in every bite and the chicken was nice and moist. I sliced a couple of lemons and grilled those up too and the concentrated flavor was amazing. Want to see how the other Barefoot Bloggers fared with their chicken? Click here.


Butterflied Chicken
(Adapted from Ina Garten)

1 organic, free-range roasting chicken
1/4 cup organic, extra-virgin olive oil
1/4 cup lemon juice
2 tablespoons rosemary, chopped
4 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 lemons, thinly sliced

Chop the chicken into 8 to 10 serving pieces and place in a shallow container. In a medium bowl mix the olive oil, lemon juice, rosemary, garlic cloves, salt, and pepper until well combined. Pour the marinade over the chicken and turn the chicken to make sure it is well coated. Marinate for at least 30 minutes at room temperature or overnight in the refrigerator.

If marinating overnight, remove from the refrigerator and let sit at room temperature for 30 minutes.

Preheat a grill to medium high heat. Add chicken and cook for 8 to 10 minutes per side until cooked through.

Add the lemon slices to the grill and cook for 1 to 2 minutes per side.

Barefoot Bloggers Bonus Recipe: Grilled California Pizzas

The August bonus recipe for Barefoot Bloggers was chosen by Rebecca from Ezra Pound Cake. I knew immediately that I wanted to make this because I had tried a grilled pizza a while ago and I was thinking about making another. This past weekend was very lazy one where I had no plans and only left the house to go to the farmer's market. Don't judge me! It's been a busy summer! I cheated a little on the pizzas and went with store bought dough, just to make things a little easier. Ina suggests a bunch of toppings and then says to pick eight. I only made a couple of pizzas so I decided to go with mozzarella, chicken sausage, tomato, red onion, and red pepper flakes. This was so flavorful with the garlic oil (4 cloves of garlic heated over low heat with 1/2 cup extra-virgin olive oil) and I grilled the sausage for even more grilled flavor. To see how the other Barefoot Bloggers did on their pizzas, visit here.

Grilled California Pizzas
(From Ina Garten)

For the dough:
1 1/4 cups warm (100 to 110 degrees F) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt

For the toppings (select 8):
1 red onion, thinly sliced
1 pound fresh mozzarella, grated
1/2 pound Italian Fontina, grated
1/2 pound mild goat cheese, such as Montrachet, sliced
1 red or yellow bell pepper, cored, seeded, and julienned
1/4 pound prosciutto, thinly sliced and julienned
1 bunch arugula, cleaned and dried
6 plum tomatoes, sliced 1/4-inch thick
4 pork or turkey sausages, cooked and sliced
1 bunch basil leaves, cleaned and dried
4 garlic cloves, roasted
Crushed red pepper flakes

For prep:
1/2 cup good olive oil

For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.

When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.

Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)

Light your grill and wait until it's hot.

Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.

Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.

Barefoot Bloggers: Panzanella

I was so excited to see that the first recipe for Barefoot Bloggers this month involved little more than chopping. I made it on a weekend after a really tiring week and the last thing I wanted to do was slave over a stove. I have been wanting to try a Panzanella for a while so thanks to Melissa of It's Melissa's Kitchen for choosing it for us! A Panzanella is a traditional Italian salad using old bread. Of course Mrs. Garten puts her French twist in her version, but I wanted to bring it back to it's Italian roots. It was so good and I ate the whole thing in one sitting!! Head on over to the Barefoot Bloggers blogroll to see how everyone else did.

Panzanella
(kinda sorta from Ina Garten)

1/2 par baked Ciabatta loaf (available at Trader Joes), cut into cubes
1 tbsp organic, extra-virgin olive oil
1 tsp kosher salt
1 beefsteak tomato, chopped
1/2 hothouse cucumber, chopped
1/4 red onion, chopped
10 basil leaves, cut in a chiffonade
1 tbsp capers, drained
4 oz Ciliegine mozzarella, drained

For the vinaigrette:
1 clove garlic, finely minced
1/2 tsp Dijon mustard
1 1/2 tbsp Balsamic vinegar
1/4 c organic, extra-virgin olive oil
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper

In a large skillet, heat 1 tbsp olive oil over low heat. Add bread and salt and cook until well browned, about 10 minutes. Set aside to cool.

For the vinaigrette, whisk all of the ingredients together.

In a large bowl, mix the tomatoes, cucumbers, red onion, capers, mozzarella, and basil. Add bread cubes and toss with the vinaigrette. Season with salt and pepper. Serve or allow the salad to sit for 30 minutes for the flavors to blend (if you can wait that long!)

Barefoot Bloggers: Smoked Salmon Spread

The second July recipe for Barefoot Bloggers was chosen by Ashley of the Spicy Skillet. I was a little worried at first about making this because I didn't know when and where I would serve it, but this past weekend also happened to be my birthday and a couple of friends came over for dinner before we went out, so I served it as the appetizer. I made it the night before and when I tasted it, I thought it was just OK, but I am glad I let it sit in the fridge overnight. The flavors really came together well. This was great with vegetables and crackers, but I am sure it would be delicious on a bagel too as a new take on bagels and lox. Head over to the Barefoot Bloggers site to see how everyone else did on the recipe!

Smoked Salmon Spread
(from Ina Garten)

8 oz cream cheese, at room temperature
1/2 c low-fat sour cream
1 tbsp freshly squeezed lemon juice
1 tbsp fresh dill, minced
1 tsp prepared horseradish, drained
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 oz smoked salmon, minced

Cream the cheese with an electric mixer until smooth. Add the sour cream, horseradish, lemon juice, dill, salt, and pepper and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.

I Love this Cornbread So Much...

I wanna take it behind the middle school and get it pregnant! If you watch the most amazing show ever (30 Rock), you know what I am talking about. If not, never mind. This week's Barefoot Bloggers recipe selection comes to us from Sabrina and Alexander of Cooking with Kids. Yes, kids picked the recipe, but it is a food for people of all ages. I made this over the Fourth of July weekend for a beach weekend potluck with my besties. At first, I actually went and bought the Jiffy mix from the grocery store, I figured it was easier and cheaper than buying a bunch of separate ingredients, but then guilt got the best of me. I am really trying to make everything from scratch, so the next day I was back at the store to get the cornmeal. When I had some at home, I ate it with a little honey butter to get that extra sweetness I was craving.

Jalapeno Cheddar Cornbread
(from Ina Garten)

3 c all-purpose flour
1 c yellow cornmeal
1/4 c sugar
2 tbsp baking powder
2 tsp kosher salt
2 c milk
3 extra large eggs, lightly beaten
2 sticks unsalted butter, melted, plus extra to grease the pan
8 oz extra sharp Cheddar cheese, grated
3 scallions, chopped (white and green parts), plus extra for garnish
3 tbsp seeded and minced fresh jalapeno peppers (about 1 1/2 peppers)

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix. Mix in most of the cheddar, the scallions, and jalapenos, and allow the mixture to sit at room temperature for 20 minutes. While the mixture is resting, preheat the oven to 350 degrees and grease a 9x13x2 baking pan.

Pour the batter into the prepared pan, smooth the stop, and sprinkle with the remaining Cheddar and the extra scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Barefoot Bloggers

I am super excited because this week I joined a group called Barefoot Bloggers! We will be making Ina Garten recipes twice a month and posting about them. This week's entry is Ina's Parmesan Chicken. I didn't make it because of time reasons, but it's pretty similar to this recipe I made a few weeks ago. Can't wait to see what next month's recipes are gonna be!




(Image from Barefoot Bloggers)