Francaise: Not just a chicken dish

While I am a healthy mix of nationalities (and according to my recent genealogy research a few I didn’t know about), I was practically raised by my dad’s side: mainly composed of English, German, and Italian family members. I can credit my family for being a key factor in my appreciation of food and cooking. And especially with Italian food, I have developed a rather particular palette. Because while I’m sure a good portion of the Italians I know would pick a tomato-based dish as their favorite, mine has always been and always will be Chicken Francaise. (Fortunately, the version of Francaise we made for this post does have tomato in it.)

In fact, I love Chicken Francaise so much that during my freshman year in college when the cafeteria had failed spectacularly in their attempt to make it (they added raisins and made it sweet….NEVER add raisins or make it sweet, it’s gross), I went home that weekend and asked my dad for an emergency dinner at one of our favorite Italian restaurants. I still shudder thinking of those raisins….I stress that they should NEVER be added to a savory, lemony dish…:::shudders:::…but I digress.

About three years ago, approximately April of 2013, Matt and I opted for takeout from our favorite local Italian joint. I remember the date because Matt encouraged me to order anything and everything from the menu for reasons unbeknownst to me. It was after the fact that he admitted that that was the day him and his mom were in a jewelry store picking out my engagement ring. That day in particular, I had a craving for Shrimp Francaise. I had tried the chicken, I had even tried a flounder version from one of our favorite seafood restaurants. But shrimp? Never.

Fast forward to a few years later, Matt and I decided to try making Shrimp Francaise to add some new dishes to our repertoire. The end result was a delicious lemony and buttery seafood dream, with some fresh sauteed spinach and cherry tomatoes that were bursting with flavor! Seriously, cooked cherry tomatoes–look into it and do it. And as for spinach, buy it fresh in bulk and you will yield many meals: a nice salad, a sandwich topping, and of course, cooked in Shrimp Francaise.

Fun plays on classic dishes are always a great way to spice up your culinary technique in the kitchen. This one is definitely a keeper.

Enjoy!

~ Jenny V


Jenn & Matt’s Shrimp Francaise 

1/2 lb. shrimp, cleaned & fully peeled

2 eggs, whisked

1 lemon, juiced

1 tablespoon lemon juice

1/2 lemon, sliced thin 

1 container cherry tomatoes

1-2 healthy handfuls fresh spinach

1/2 cup white cooking wine

1 cup chicken broth

1 – 1/2 cups flour

1 tablespoon flour

1 tablespoon butter

1-2 tablespoons paprika

1/2 teaspoon black pepper

Salt, to taste

 

Directions:

1) In a small bowl, mix in eggs and tablespoon of lemon juice. In a small pan, mix flour, paprika, and black pepper. Dredge each shrimp through flour mixture, then egg mixture. Place shrimp in pan over medium high heat with a little oil in pan. Brown on each side and let it cook almost all the way through, then remove from pan.

2) Into pan, add tablespoon of flour and butter to create a roux, then add white wine, chicken broth, squeezed lemon juice, and tomatoes. Before the tomatoes begin to burst, add the spinach and shrimp. Place lemon slices over top.

3) Cook until spinach begins to wilt and  tomatoes burst. Remove from heat, season with salt if desired, and serve over pasta.

 

 

 

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Spicy Tips: The Perfect Chicken Noodle Soup

Spoiler Alert: Be prepared for the onslaught of chicken dishes!

When the fall season hits, I can’t think of anything better than busting out the Crock Pot and making dishes that assault your sense of smell when you return from work that day. Also, the house just feels warmer and more inviting that way. Trust me, there’s nothing better than after a long day of being on the phone with an insurance company to argue a client’s claim, to walk in and smell the love that your dish has been making while you were away. It’s a calming force.

So before I wax poetic on slow cooking, let’s get back to the topic. Namely, Chicken Noodle Soup. I know we all have a recipe that we follow. We all have our own tricks and tips that personalize how we create this cold-weather classic. And so I want to share a few of my own, as there are a few helpful suggestions to guarantee positive results.

 
1) Make sure to flavor your broth!

When you’re sick, Chicken Noodle is simply the best soup (in my opinion) that can bring you out of that non-hunger phase and nourish your soul. It has the protein from the chicken, the vitamins from the vegetables, the noodles to help fill you up, and most importantly: that nice salty broth to break through your temporarily altered taste buds. So while I love adding a healthy dose of poultry seasoning, don’t forget salt and pepper! There’s nothing worse than all those delicious elements in a bland broth. And taste as you go….I cannot stress that enough.

 

2) If you can, make your own stock.

You can always buy chicken broth if you’re in a pinch, but I love making my own stock. When Matt & I purchase a whole chicken, we first roast it and eat the breast for dinner that night. Then, strip the meat off the chicken down to the bones, as the meat will be perfect for soup when you process and chop it. And in the Crock Pot, put that carcass in with enough water to cover the top of the bones, then lid on low and slow for 8-9 hours (and sometimes longer).

Once the carcass starts to fall apart in the stock, that’s a good sign. When done, remove the bones and my final move is to place a paper towel in the strainer and ladle in broth through that into a container. The stock will retain some fat, but this helps keep bone fragments out of your broth. Use a wooden spoon to push around the liquid to get it to strain. You may replace the paper towels a few times as eventually the fat will pool enough to where nothing gets through, but that’s okay. This is a messy (but rewarding) process. You get a clearer broth this way.

 

3) Saute your veggies before you put them in and make sure they’re fresh!

I keep my veggies standard: celery, onion, carrot. You can add fun ingredients like leeks or fennel, but I love the classics when it comes to chicken soup. Now, you can always just throw the veggies in raw and allow the slow cooking to do its magic, but I love getting a little bit of color on those veggies. You won’t necessarily get a bite of onion as it melts into the broth, but you will taste a hint of it. The carrots will practically melt in your mouth, as will the celery. You want to let them cook the longest in your broth.

So for the best result, a little bit of oil in a pan, saute for less than 5 minutes, and add the veggies first to the broth.

 

4) For best results, make the noodles separately (and keep them that way).

This is more a rule because Matt does not like soggy noodles. And it’s a good one! The noodles are always the final ingredient to add to the soup, because once they’re done the soup is done. And then once in the fridge, the noodles keep expanding the longer they sit. And instead of soup, you get this noodle dish with soup elements and minimal broth. So instead, I tried a new trick: I cooked the noodles alone, strained them, then placed them first in the bowl and ladled the soup over the top.

When I had to clean up and put the rest in the fridge, I made a decision to keep the noodles in a separate container. You get more control over the amount of noodles you want in your bowl, and the broth remains intact when you heat it up.

 

5) Low and slow is the best way to go!

I have forgotten the most important tip of all: the slow cooker is the best way to make Chicken Soup. Flavors are best when they have a chance to meet and meld for a while. You don’t want to rush this step and if you have the time, take it. The depth of flavor you can achieve from that low and slow technique is second to none.

 

And as always….enjoy!

– Jenny V

A “Creamy Italian” twist on a summer standard

When summer hits, Matt and I are notorious for the cold salads, as you could tell with my last post about potato salad.

But our main summer salad? Macaroni salad.

We never make it the same way twice, always just grabbing for whatever is on hand in the fridge to try and utilize our food in different ways. Sometimes it’s as simple as onion and celery, other times I toss in some pepper with the onion and maybe some artichoke, and sometimes I pull out some of our frozen veggies and toss a little broccoli and peas in.

This week I felt compelled to make an Italian-style salad with pepperoni, genoa salami, red pepper, and fresh mozzarella. Now normally I would add Italian dressing to the mix, but if you’re like me, this salad is always subject to all the ingredients (minus the pasta) dropping to the bottom of the bowl. And the more you mix, the more it goes.

But not this time. I was determined to incorporate Italian flavors from the dressing and create a cohesive dish. And it hit me: Creamy Italian Dressing! When I make a mayo-based macaroni salad the ingredients never fall to the bottom. Instead, the mayo acts as a cohesive and creates the perfect blend ratio of pasta to its edible accoutrements.

And I must say, it was a success! To add a little more zip, you can always whisk in a little bit of the regular Italian dressing. Trust me, the Creamy Italian will still do its thing. More importantly, before you serve, always make sure to add just a little dollop more of the Creamy Italian Dressing. When sitting in the fridge, the pasta has a tendency to sop up a lot of the liquid, so that little dollop rejuvenates the dish a little bit.

As always, enjoy!

– Jenny V


 

 

Jenn’s Creamy Italian Macaroni Salad

1 box rotini pasta, cooked and drained

1/4 – 1/2 cup pepperoni, diced

1/4 – 1/2 cup genoa salami, diced

1/2 container fresh mozzarella, quartered

1/2 red bell pepper, diced

1/4 cup vidalia onion, diced

1/2 cup Creamy Italian Dressing

1/4 cup Italian Dressing

Italian Seasoning

 

Directions:

1) In a large bowl, add pasta, pepperoni, salami, mozzarella, red pepper, and onion. Mix.

2) In a 2-cup measuring cup, add Creamy Italian and Italian dressing. Whisk together until smooth.

3) Add dressing over pasta and mix thoroughly. Sprinkle Italian Seasoning over mixture, just a few taps, and mix.

4) Cover and refrigerate minimum 4 hours to overnight before serving.

Going “Swiss” on a classic….

If there’s one thing Matt knows about me, it’s that I have a love for certain foods.

Pickles, Fried Chicken, Sushi, Mashed Potatoes, Cauliflower, a nice rare Steak, Fresh Berries, and most importantly…..Macaroni & Cheese.

I know, not all my options are exactly healthy, per se, but I love my comfort foods just the same. There’s a decadence in them that I only indulge in when I am in need. (i.e., womanly issues, long day at work, etc.) I’m not one to reach for mountains of chocolate. I’m more the one to reach for a nice heaping bowl of mashed potatoes or homemade mac….and sometimes the occasional delivery of sushi.

But Macaroni & Cheese can occasionally get boring, so playing with the flavor combinations are quite fun when you get the chance.

For Valentine’s Day, Matt and I are not big on going out and spending an exorbitant amount of money on a meal we can make at home. No. In fact, we prefer to cook that decadent meal in the comfort of our home.

I had been toying around with the idea of a Bacon & Swiss Mac & Cheese for a while now. While I’m not a fan of cold Swiss (like my husband with a roast beef sandwich), melting it has yielded some tasty meals, namely Chicken Cordon Bleu. So why not to Macaroni & Cheese as well?

Adding the shredded Swiss to the roux and milk mixture proved to be a delicious change: the bite of Swiss was tempered with grated Parmesan cheese and the saltiness of the bacon. The combination provided decadent flavors to a rather inexpensive meal. (And Swiss is a nice alternative to Gruyere, which can run you about $30/lb….indulge only when it will make or break the dish!)

Sometimes our favorites need a little bit of a facelift….and the result can be quite delicious!

Enjoy!

~ Jenny V


 

baconswissmaccheese

Jenn’s Bacon Swiss Macaroni & Cheese

1 box elbow macaroni

1 package shredded Swiss cheese

1/4 – 1/2 cup grated parmesan cheese

2 1/2 – 3 cups milk

2 Tablespoons butter

1 – 2 Tablespoons flour

1/2 package bacon, cooked until crispy and chopped into bits

1/2 cup panko bread crumbs

1/8 block Velveeta, cubed

Salt

Pepper

Directions:

1) Prepare pasta to “al dente”. Drain well and place in large glass baking dish. Sprinkle almost all bacon over the pasta and save a little bit for topping, probably around 1-2 Tablespoons.

2) Pre-heat oven to 350 degrees. In saucepan on medium heat, combine butter and flour to create a roux, then gradually add in milk. When milk starts to thicken, add in Swiss , Parmesan, and Velveeta, stirring until cheese has melted. Add in salt and pepper to taste. Once at desired flavor, remove from heat. (**Save a little bit of Swiss and Parmesan for topping**)

3) Pour sauce mixture over macaroni & bacon, mixing thoroughly until sauce coats all pasta. Sprinkle remaining cheese, bacon, and bread crumbs over the top, then bake in oven for 30-40 minutes. Remove and serve.

Spicy Tips: Turkey Leftovers….a delicious aftermath

Ah, Thanksgiving has come and gone. For the week following, we stuff our faces with turkey, mashed potatoes, stuffing, and all the cranberry sauce that we can eat. (Except Matt….cranberry sauce is just not his thing….unless I can find a good use for it with our leftovers.)

A week later….that once decadent plate of turkey goodness starts to become mundane. And there are only so many times that one can make a leftover plate or turkey sandwiches. This is when Matt and I start to get creative with ways that we can move the leftovers, and it becomes like a game to see how many new recipes we can think up.

Yes, turkey stock may be the prime suspect of leftover transformation (and some of the best soup you’ll ever have), but we have gotten into dishes like fried turkey wings (flour them first before you fry….you’ll thank me later), turkey pot pie (a revelation in itself…and a recipe I will share soon), and our newest creation….Thanksgiving leftover Spring Rolls!

Now, I’m aware there are videos about doing this with egg rolls, and I had that pointed out several times over to me when I initially posted the picture of our dish….but I’m telling you that if you want a lighter, potentially crispier outside, go for the spring roll.

They’re quite simple to make. Just make sure that if you cook the rolls in batches, that you move the rolls to make sure they won’t stick to one another. Not for long, mind you, because eventually when they’re close to done, they stop sticking to one another.

Also, you can make these as thick (or thin) as you like! Sometimes a thinner roll will cook quicker than you even realize, so definitely watch when you make them.

And as always….enjoy!

~ Jenny V


 

 Jenn’s Thanksgiving Leftover Spring Rolls

1 package spring roll wrappers (about 16 to a package)

1/2 to 1 lb. turkey, finely chopped

1 box of stuffing, prepared

1) Turn on fryer to 350-375 degrees or heat oil in a pot on the stove until that temperature.

2) In a round cake pan, fill halfway with water. Take one spring roll wrapper and soak for 15-20 seconds. Remove and lay flat on paper towel.

3) Spoon one tablespoon of turkey and 1-2 tablespoons of stuffing towards one end of the wrapper. Fold in sides and roll. Place in a pan. Repeat this process until all wrappers are used.

4) Place 3-4 pre-made rolls into fryer, watching to make sure they don’t stick. Cook 2-4 minutes or until rolls stop wanting to stick to one another. Remove and place onto plate with paper towel to remove excess oil. Repeat process until all rolls are cooked. Serve with turkey gravy or non-jellied cranberry sauce for dipping.

 

Spicy Tips: No more tears…maybe only a few

If you’re like me, chopping an onion is like bracing yourself for impact: you know the tears are coming and they won’t be pretty!

Matt and I have shared many moments where we have looked like we watched one too many sob stories after chopping one onion (or just making the first slice.) And mainly, we try to take pity on one another by trading off on who chops the onion for the next meal….the perks of being reasonable.

Onions are smelly, they make our eyes water, but damn if they don’t add some great flavor to a dish. A bag of onions really does not last in our house….lots of our recipes require it! (And sometimes, we just want caramelized onions on top of a perfectly-cooked steak…who doesn’t?)

And what to do when it’s already cut open and you need to store it? That onion goes bad real fast! But, thanks in part to our binge-watching of Jacques Pepin, I want to drop some culinary knowledge: when you chop/slice up an onion, be sure to wash it!

Onions have a layer of sulfur on them, which makes them decompose quicker if left on there. If you chop up the onion, then soak for ten minutes in cold water, drain, and pat dry with a paper towel, that onion will stay in your fridge for at least a week instead of only a day or two. And by then, you will most likely use it in other applications of food preparation! (But I do strongly recommend you use those onions within that time frame. If not, toss it. They don’t last forever and if your fridge is like ours, the cold spots tend to freeze certain items–like those onions. Frozen onions are not fun.)

With this tip, go forth and chop onions! (Erm–at least for dinner. Who chops onions for fun?)

And as always, enjoy.

~ Jenny V