Jeannie's Port in a Storm Chicken

Today I am excited to post a recipe from my cousin Jeannie's kitchen. The photo is taken by Henry, Jeannie's son.

From Jeannie:
Since it has been nothing but snow and ice storms here, I have named it:


Port in a Storm Chicken
This is really easy yet looks and tastes impressively gourmet!

You will need:
Chicken Breasts (enough to fill a lasagna size pan or roasting dish; I think organic are best)
Olive oil
Diced Tomatoes (14.5 oz can, I like Contadina)
1/2 cup chopped, fresh Cilantro
Asiago cheese (freshly grated or shaved)
Green chiles (as many as you want for zest, canned are fine but slice thinly – little pieces...)
1/4 cup organic chicken broth (more if you have a very hot oven)

Recipe:
Paint a little olive oil in the bottom of your pan
Lay down your chicken and stab the chicken breasts so they can grab all the flavor while cooking
Sprinkle a little olive oil and ground pepper over chicken
Top with diced tomatoes
Sprinkle Cilantro over all
Sprinkle a little Asiago cheese to slightly cover all
Cook in large baking pan, covered, at 300 degrees for 2 hours – checking to make sure it is not drying out. If so, just add chicken broth or white wine...
Shut off oven, and let sit uncovered for one hour to get some color
It should be like pulled pork – moist and will break apart easily!

(Family: The Donna would love this recipe as she loves Asiago cheese, and The Debster would say the diced, cooked tomatoes were nutritionally great for prostrate health! This whole recipe would comply favorably with Uncle’s Blackie’s “cook it all in one pan” advice!)

I serve with:
Boston Hydroponic Lettuce (plain) - pretty and green in a bowl, with a very simple oil/vinegar/salt/pepper dressing
“Better Than Bakery” brand Baguette style garlic bread - *we love this frozen loaf brand! Good for growing boys who need their carbs, but not Mama! Instead of the carbs, I take in fruit with the new love of my life:
Sacred Stone Wine – the Master’s Red Blend Old World Style is a great wine choice for this dish, since the Chicken has an intense flavor. I will write a separate review on Sacred Stone if Jessie lets me. It’s my new favorite wine – and only $10 a bottle. Sacred Stone is from the Pietra Santa Vineyards, which are about 25 miles from Monterey Bay, CA. Sacred Stone is a nice blend of grapes – Merlot, Sangiovese, with some Cab, Syrah and a little Granache. (Much like our family, we like to mix up the flavor and let life abound!) I think the full bodied, plummy/red characteristics of this twist cap baby provides the perfect warm finish for this dish. And you gotta love a great wine for just $10!

Charlie's Red Gravy

Well I was going to save Charlie's Red Gravy as a great way to start the weekend. But as my dear friend Becki pointed out she needs the Red Gravy recipe to make meatballs! So here is another gorgeous image of Newburyport, Mass. And the finishing touch to Charlie's Meatballs, his red gravy!

from Jeanne – There is a saying in Boston about the city of Lynn, where Charlie was born, raised and still lives, raising his own family. I can remember my mother saying it to me when I was in high school! It goes: “Lynn, Lynn, the city of sin – you never go back the way you went in.” Like Charlie’s recipe, once you have these meatballs and gravy, you’ll never be able to have it any other way.

Charlie’s Red Gravy
*This gravy combines Mom’s incredible original recipe and a bit of zest from my style of cooking
Makes 2 to 3 quarts of gravy

Ingredients:
4 tsp freshly ground Oregano or 2 tsp from spice rack
4 tsp freshly ground Parsley or 4 tsp from spice rack
2 tsp freshly ground Basil or 3 tsp from spice rack
2 tsp freshly ground pepper
2 tsp salt
3 tsp of freshly ground or crushed garlic
1/2 cup of Parmesan cheese
4 tsp hot sauce
2 tsp Worcestershire Sauce
2 tsp of 100% olive oil
30 ground peeled tomatoes fresh or 3 large cans
3 large cans of tomato sauce
1 large can of tomato puree
1 16 oz can of tomato paste
1/4 small onion diced
1 empty sauce can of water
1/4 cup of Parmesan cheese

Directions:

Ground onion in food processor for about 2 minutes or until almost pureed

Place olive oil, onion, garlic and Parmesan cheese into large skillet on medium heat. Stir until cheese is melted – about 3 minutes

Place mixture in a 4-quart saucepan that is not yet on

Add in ground peeled tomatoes, tomato sauce, tomato puree, water and half of tomato paste. Turn temperature to medium

Stir in spices, pepper, hot sauce and Worcestershire sauce and salt

Bring to slow boil

Add the cup of Parmesan cheese slowly stirring to insure the cheese melts completely into the gravy

Place burner on low and let cook for at least 2 hours, stirring every 20 to 30 minutes

Salt and pepper to taste as gravy continues to cook

(**To make meat gravy simply place 1 1/2 lbs of lean hamburger and 1/2 lb of sweet Italian sausage (removing inside sausage from wrapping) with 3 teaspoons of garlic and 2 tablespoons of oil, a pinch of salt and pepper into a skillet. Cook on medium heat until browned. Drain and add to gravy mixture.)

Jeannie's friend Charlie's meatballs

This recipe is from my dear friend and client Charlie Liberge, taken with permission from his “family & friends only” cookbook, Ellen and Son’s Italian Cuisine. Charlie’s Italian mother spent much of her life cooking for family and professionally, at her small sub shop in Lynn, Mass. Charlie, a footwear industry leader, for a short time left “corporate America” and had his own restaurant in Marblehead, Mass. He is a great cook because he loves food, people and living life. This recipe is a great one for the winter we are having especially (I made it this weekend), but a staple for anyone’s home – regardless of geographic location. I thank Charlie for letting me share this recipe from his family with mine...Jeannie of Newburyport, Mass.  The image is of downtown Newburyport.

Meatballs 
*For those who say a meatball is a meatball is a meatball! You may be in for the surprise of your life)
Makes 15 to 30 meatballs depending on size

Ingredients:
2 tsp freshly ground Oregano or 2 tsp from spice rack
2 tsp freshly ground Parsley or 2 teaspoons from spice rack
2 tsp freshly ground pepper
2 tsp salt
3 large eggs
2 quarts of red gravy
3 tsp of freshly ground or crushed garlic
2 tsp hot sauce
2 tsp Worcestershire sauce
2 tsp 100% olive oil
2 lbs 85% lean or higher ground beef
3 tsp of onion (diced very fine in a food processor)
1 cup of breadcrumbs
1/4 cup Parmesan cheese

Directions:

Place olive oil, garlic and parmesan cheese into a large skillet on medium heat

Cook slowly until cheese is melted

Pour ingredients into large mixing bowl

Add eggs and spices, salt, pepper, hot sauce and Worcestershire sauce and stir until well mixed

Add ground beef, onion and mix well – about 3 minutes by hand

Add bread crumbs and mix well 2 minutes by hand

Preheat oven to 350 degrees

Roll meatballs by hand using a little water or olive oil on your hands to insure moistness

Place meatballs on a cooking tray and place in the oven for 40 minutes

Turn meatballs over after 20 minutes

Place meatballs in red gravy (see recipe below) for at least 20 minutes prior to serving

Thank you to Jeannie and Charlie.  These sound spectacular!  Can't wait to make a batch~Jessie

Judy's Buffalo Chicken Dip

This recipe came from Uncle Mike's sister Judy.  Uncle Mike thought this would be a great Super Bowl snack while everyone is cheering for the Cardinals!  

1/3 cup Franks or Texas Pete's Buffalo wing sauce (Judy prefers Texas Pete's)

1 cup reduced fat ranch or blue cheese dressing

12 ounces softened reduced fat cream cheese

2 cups 2% shredded cheddar cheese

1 pound shredded chicken 

Mix the dressing, cream cheese and hot sauce.  Stir in the cheese and chicken.  Place in a baking dish sprayed with Pam.  Bake at 375 for 30 minutes.  Serve with baked Tostitos, crackers and celery sticks.  

Mary Ellen's crock pot Macaroni and Cheese

My sister in law, Mary Ellen sent a crock pot recipe to me to share. Crock pot recipes are my favorite, what is better than getting home from work and having dinner ready? Thanks Mary Ellen, this sound like a new favorite!

From Mary Ellen:
So I was reading your blog and couldn't resist sending you my favorite Crock Pot recipe...macaroni and cheese! It's so great to throw it in the pot and plug it in...voila! Four hours later you have a yummy side dish.

Cooking spray
1 1/2 cups skim milk
1 can (15 oz.) skim evaporated milk
1 egg
1/4 tsp. salt
1/8 tsp. black pepper
1 1/2 cups shredded sharp Cheddar cheese
2 cups (8 oz.) uncooked elbow macaroni

Spray the crock pot with cooking oil spray. Pour milk, evap. milk, egg, salt & pepper into the crock pot and whisk. Add cheese and macaroni. Stir gently to mix. Turn the cooker on low and cook for 3 1/2 to 4 hours or until custard is set in the center and the macaroni is tender. Serve at once. Serves four as a main dish or six as a side dish.

Clara's Canadian Corn Pudding

My Grandma, Clara answered my call for recipes with her Canadian Corn Pudding. This recipe is simple but sounds wonderful, it would be especially great on a cold night! Thanks Clara!

Canadian Corn Pudding

Mix together:

1 can creamed corn

1 can whole kernel corn (drained)

1 cup sour cream

2 eggs

2/3 cup melted butter

1 box "Jiffy" corn bread mix

Preheat the oven to 350, Bake 30-35 minutes uncovered

Super-Stuffed Pork Tenderloin

Alex found this recipe in Men's Health and I though it looked really good, so we tried it the other night. I changed it a little bit to add a bit more flavor, but it is full of protein and really low fat/cal. (this isn't my tenderloin, but it will do)

Pre-heat oven to 400

2 lb pork tenderloin

1 cup low fat ricotta

2 cups baby spinach

1 can artichoke hearts (diced)

1/2 teaspoon dried basil

garlic salt

salt

pepper

olive oil

string or toothpicks

Mix ricotta, artichokes, spinach, basil, salt and pepper in a large bowl.

Butterfly the tenderloin into two separate pieces, but do not cut all the way through

Stuff tenderloin with mixture and either tie in at least five places, or use toothpicks to hold the loin together

put on foil cover cookie sheet or roasting pan

brush top with olive oil, salt, pepper and garlic salt to taste (not too much, just enough)

Bake for 25-36 minutes or until thickest part of loin is 160 degrees

Slice and enjoy. but look out for the toothpicks!

I served this with asparagus.