Second Empire's Pulled Chicken Pasta

This is one of my all-time favorite recipes.  The recipe makes a big batch.  This is a standby for all things happy and sad: sick friends, funerals, new babies, family gatherings!

If you're from the South East you know that Second Empire is a fabulous, high end restaurant downtown. From time to time they'll share recipes online. There are a lot of ingredients but don't let that intimidate you - it's not difficult to make. You can take a few short cuts like buying already roasted chicken from the grocery store and shredding it or buying a jar of roasted red peppers - I'm sure the chef at Second Empire wouldn't mind :) It's even better as leftovers!

Pulled Chicken Pasta, Second Empire

Serves 8-10

Ingredients:

• Roasted chicken
• Yellow squash
• Zucchini squash
• 1 t. minced garlic
• 4 T chopped shallots or onion
• 1 medium tomato
• 2 c fresh spinach
• 2 T. chopped scallions
• 2 T chopped Italian parsley (not the curly)
• ¼ c chopped fresh Basil leaves
• ¼ c. goat cheese
• ¼ c freshly grated parmesan cheese
• 4 T olive oil
• 1 jar roasted red peppers (packed in brine)
• 3 c. good chicken broth
• 1.5 lbs cheese tortellini.
• ¼ c butter

Directions:

1- Roasted chicken from the grocery, skin and bones removed. Roughly shred the chicken into pieces. Set aside.

2- 1-Yellow Squash and 1 Zucchini squash, sliced lengthwise and broiled for 2-3 minutes on each side. Then cut into ½ “cubes. Set aside

3- Sauté in 4 T olive oil: 1 t. minced garlic

4 T chopped shallots or onion

1 jar roasted red peppers (packed in brine) that you have

cut into ½ “ cubes. (Harris Teeter)

4- Add the cubed zucchini and yellow squash and the shredded chicken. Sauté about 2 minutes. Adjust seasoning with salt and pepper.

5- Add 3 c. good chicken broth and 1.5 lbs of cooked and drained cheese tortellini. Cook until heated thru.

6- Fold in: 1 medium tomato-peeled, seeded and diced

¼ c. goat cheese

¼ c freshly grated parmesan cheese

2 c fresh spinach washed and drained (buy the bag -no need to cut the stems)

2 T. chopped scallions

2 T chopped Italian parsley (not the curly)

¼ c chopped fresh Basil leaves

¼ c butter (optional)

If thick, add more chicken broth. Can add so much it takes on a stew consistency and that is great. Garnish with additional parsley, basil and goat cheese

Portobello Dijon Chicken

 

I tried a new recipe tonight - Portobello Dijon Chicken.  It was delicious!  Here's the recipe:

• Chicken Breasts - I cooked two large ones
• Extra virgin olive oil
• 1 onion
• 2 large portobello mushrooms
• 1T dijon mustard
• 2T garlic
• 1/2 - 3/4 cup cream
• dash of flour

1. In first pan, cook chicken breasts in lightly oiled pan.
2. In second pan, saute portobello mushrooms, onion and garlic in Extra Virgin Olive Oil (or butter if you'd prefer that)
3. Once ingredients in second pan are fully sauteed, add in cream, mustard and flour. Let liquid reduce by 1/2 or to a consistency that works for you.
   
4. Serve over chicken once that's fully cooked.
5. YUM!

Roasted Radishes

Here's the roasted radish recipe we had last week.  I can't wait until summer when they're abundant and in season.  You'll love it!

Roasted Radishes

• radishes (root and leaves)
• garlic
• olive oil
• kosher salt and black pepper

1. Coat a pan in olive oil.  While oil is heating cut radishes into thin slices.  Add radishes to oil and add garlic to taste.  Cook for 4-5 minutes until almost crispy.  Transfer to a bowl and set aside.
2. Add quarter size radish leaves (they will still be fuzzy and soft) to the oil and garlic mixture.  Cook until wilted.  Add radishes back to the mixture - simmer for a few moments.  Serve hot. 

Soy Glazed Mahi

Last week we had soy glazed mahi with roasted radishes and greenbeans with candied peacans.  It was the first time I tried the mahi and radish recipes.  They quickly gained a spot in our recipe rotation.  YUM!

Soy Glazed Mahi

• 2 tablespooons brown sugar
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons grated fresh ginger
• 4 6-ounce pieces mahi
• 2 tablespoons olive oil
• kosher salt and black pepper

1. Heat broiler. In a small bowl, combine the brown sugar, soy sauce, and ginger; set aside.
2. Place the fish on a foil-lined broilerproof rimmed baking sheet. Drizzle with 1 teaspoon of the oil and season with ¼ teaspoon each salt and pepper. Broil until the fish is opaque throughout, 5 to 7 minutes, basting with the soy mixture twice during the last 2 minutes of cooking.

Corny Cornbread

Welcome to the Tasty Tuesday visitors!  I hope you'll stop by often.  This is just the beginning and I have some yummy recipes lined up to post over the next month.  Looking forward to hearing your thoughts, seeing your recipes and chatting often!

This is a family favorite recipe.  Hubby's grandmother's recipe for Corny Cornbread - fast, easy and yummy!  It's our favorite side for BBQ chicken!

1 box Jiffy cornbread mix
1 can corn (I used no salt added)
1 egg
1 C sour cream
1 stick butter, melted
well seasoned cast iron pan

Preheat oven to 400.
Grease and warm the cast iron pan.
Mix all ingredients and cook for 17 minutes (or just until the top browns).

Roasted Shrimp and Orzo Pasta

This is one of my favorite recipes to take friends when after they bring their new babies home from the hospital.  It makes a ton and can be eaten warm or cold.  It's easy, quick, healthy and yummy!  Enjoy!

Hope to add pictures next time I make this!

Roasted Shrimp and Orzo Pasta

2 lbs of peeled and deveined shrimp- if using jumbo, cut in half.

12 oz. orzo pasta

English cucumber- sliced lengthwise, seeded and cut into small pieces

½ c small chopped red onion and 2 sprigs spring onions, chopped including green stems

Good Olive Oil- ¼ c and more for drizzling over shrimp

½ c fresh lemon juice

1 T kosher salt and 1 t. black pepper

¼ c fresh dill and ¼ c fresh Italian parsley, finely chopped

Preheat Oven to 400 degrees.  Spread shrimp on baking sheet, in one layer, and drizzle with olive oil, kosher salt and freshly ground black pepper. Bake in 400 degree oven for 7 minutes ,until pink BUT NOT DRY. Remove from oven.

While shrimp is roasting, Boil 2 qts water with kosher salt. Cook orzo pasta according to directions, being sure to stop while a little al dente. Drain water and place, while hot, in LARGE mixing bowl. Add diced cucumber, red onion and spring onions.

Dressing:  Combine ¼ c olive oil, ½ c fresh lemon juice, salt ( 1 T) and pepper(1t). Mix well and pour over the hot pasta and vegetables. Add shrimp, and be sure to include the juices rendered from the shrimp roasting.  Combine well, add dill and parsley. Mix well, refrigerate.   

Can be eaten cold or at room temperature. Better made a day ahead. Be sure to mix everything with the dressing while still warm so pasta absorbs all the flavors. Excellent to double, serve at picnics and on the beach. 

Serves 6-10

Honey Yeast Rolls

These might easily be my favorite yeast rolls.  They easy, fluffy and sweet!

Ingredients:
1 envelope active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
1 cup scalding hot milk

1/2 cup honey
1 egg -- lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter and honey -- for brushing rolls

Directions:

Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter and honey is melted. Cool mixture to 105 to 115 degrees.

Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (I used a dough hook on my Kitchen Aid and it worked great). Place dough in a warm buttered bowl; turn greased-side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.

Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- by 9- by 2-inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.

Brush tops of rolls with melted butter and honey, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.

 Getting ready to go into the oven

Ready to eat!

Confetti Fish & Rice

I love fish.  There was some great fresh fish on sale this week so I gave a new recipe a whirl.  Man, it was excellent.  It's a teriffic presentation and would be great for company!  Give it a try and let me know what you think!

Ingredients:
White fish
Grated carrots
Zucchini
Mushrooms
Onion or shallots
Any other fresh veggies you have on hand
2 Cloves garlic
2 teaspoons Minced ginger
2 Slices lemon (per slice of fish)
Splash of white wine

Directions:
Broil fish with butter and and salt/pepper for about 7 minutes.
Remove the fish from oven and top fish with remaining ingredients.
Create a pouch from parchment paper and place fish inside. Make sure to seal tightly so no air gets in or out.
Bake at 350 for 20 minutes or until done.
Cut open pouch with a knife or scissors - enjoy the wonderful aroma as you open the package!


I generally serve fish with my standby rice:
Whole grain rice (not the quick-cook kind...the real deal)
Before cooking rice brown shallots and 2 cloves of garlic in browned butter and a splash of wine.  Cook rice in same pot with shallots and garlic according to directions on rice package.

Butternut Squash Soup with Cheese and Herb Bread

This winter has been out of the ordinary for North Carolina.  We've had a measurable snow (read: no school, no work, etc.) roughly once every two weeks. During our last snow/ice event I made an amazing butternut squash soup with cheese and herb bread.  Enjoy the recipes - they're delish.

Cheese and Herb Bread:

• 2 cups warm water (110 degrees F/45 degrees C)
• 2 tablespoons margarine, softened
• 1 1/2 tablespoons dried oregano (I used a mix of Italian spices - threw in whatever I had on hand)
• 2 tablespoons white sugar
• 4 1/2 teaspoons active dry yeast
• 1/2 cup grated Parmesan cheese
• 4 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1 tablespoon grated Parmesan cheese 

Sprinkle yeast over water in large bowl. Let stand a few minutes, then stir and dissolve yeast. Add sugar, salt, margarine, 1/2 cup Parmesan cheese, oregano and 3 cups of the flour. Beat at slow speed for 2 minutes. Beat in rest of flour; cover the bowl with a sheet of wax paper and a kitchen towel. Let rise in a warm place 45 minutes, or until doubled in volume.
 

Preheat oven to 350 degrees F. Lightly grease one round, 2-quart casserole. Set aside.
Stir batter down for 1/2 a minute. Turn batter into casserole. Sprinkle with the remaining 1 tablespoon Parmesan cheese.
 

Bake at 350 degrees F for 55 minutes. 

 

Butternut Squash Soup: 

• 3 tablespoons butter
• 1 medium onion, coarsely chopped
• 2 garlic cloves, sliced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cinnamon
• 1/8 to 1/4 teaspoon cayenne pepper, plus more for garnish (optional)
• Coarse salt
• 1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 1 cup half-and-half
• 1 tablespoon fresh lemon juice
• Sour cream, for serving

In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
 

Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.
 

Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.
   

Note: This would be excellent served with chunks of crab or lobster on top! 

 

To Freeze: Ladle cooled bisque (without sour cream) into airtight containers, leaving 1 inch of space; freeze up to 3 months.
 

To Reheat: Run container under hot water to release bisque. Heat with a bit of water, stirring occasionally. 

Thanks to Martha for the soup recipe

Loaded Potato Soup

I love loaded potato soup.  In my book, there isn't much better to brighten a bad day, to nourish a sick body or to warm up a cold rainy night.   I've looked for a great recipe for about two years.  My friends, I've found it!

Ingredients:
Enough potatoes to fill a 9x13 pan

10 slices of bacon with drippings
1 1/2 to 2 C chopped onion (I use a combo of shallots and onion)
1 1/3 C flour
12 C chicken broth 8 C chopped baked potatoes, skins on.
4 C heavy whipping cream (I use half whole milk and half cream)
1 tsp garlic or garlic powder (I use fresh garlic.  Use about 2 cloves)
3 tsp dried basil
2 tsp salt (I'd omit this if you use boullion & water rather than the chicken broth)
1 1/2 - 2 tsp black pepper
2 C grated cheddar cheese
1/2 C green onions to garnish

Directions:
Bake potatoes. Fill a 9x13 pan with potatoes, cover with foil and bake at 450 for 1 hour. This is the perfect number of potatoes. Allow to cool and then chop.

Fry bacon in a large soup pot. Remove bacon and crumble. Set aside.  Be sure to keep the grease in the soup pot...that's the good stuff!

 
Cook onion (and garlic if using real garlic) in drippings for 3-4 minutes, or until onion is tender. Add flour, stirring to prevent lumps.  It will look like you've done something wrong.  Keep whisking and it will turn into a nice dough-like consistency. Cook 3-5 minutes, or until golden brown. 

Add chicken broth gradually and cook until the soup thickens, stirring often. This step takes a while. 


Start adding spices while waiting for soup to thicken. Chop potatoes.

   
As the soup begins to boil or reaches desired thickness, reduce heat to simmer. Add potatoes and cream. Simmer to heat thoroughly. Add bacon and cheese until melted.

Top with cheese, green onion, bacon and sour cream.  Enjoy!

Homemade Marshmellows

If you've never tasted homemade marshmellows you're in for a treat!  After making these I don't think I'll ever buy the prepackaged kind again.

I made these marshmellows along with hot cocoa mix as Christmas gifts for hubby's extended family.  I even added some red food coloring in a swirl patter to add a little holiday spirit.  I also made them to top my orange sweet potatoes for New Year's Eve.  Stick them under a torch for a few seconds and they're perfectly crispy on the outside and gooey on the inside.  Yum!

Recipe adapted from Martha Stewart's original recipe.

Ingredients:
About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar 1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract)
food coloring for tinting

Directions:
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with confectioners’ sugar (make sure to coat the pan very well).

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes.

Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.  This step will look like marshmellow fluff (remember, the stuff you ate on peanut butter sandwiches in 5th grade?).

As the fluff is mixing, beat egg whites until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Makes close to marshmallows.