Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Friday, May 26, 2017

It's Asparagus Season!

I like asparagus. I like it steamed, with butter (oh, all right--I like almost anything with butter). I don’t like it drowned in sauce—hollandaise is good stuff but it kind of overpowers the delicate taste of fresh asparagus. But there are some things that it goes nicely with, and I found a new recipe!

Chicken with Asparagus and Leeks

2 medium leeks (white and green parts 
only, not the whole thing), sliced into 1/3” rounds

1/4 cup olive oil
2 tsp salt
a few grinds of black pepper

chicken breasts or thighs (a note: chicken breasts vary widely in size these days, from normal to ridiculously large, so saying use two or four really doesn’t help you much. I prefer white meat so I’m using two monster breasts, which together weigh maybe three to four pounds. This should be enough for two adults with healthy appetites with some left over for lunch the next day.)

1/2 cup dry white wine
1-1/2 cups chicken broth

3/4 lb medium asparagus with the tough ends trimmed off, cut on an angle into 2-3 pieces per stalk

1 Tblsp finely grated lemon zest
2 tsp fresh lemon juice
3 Tblsp fresh dill, chopped


Rinse the leeks to get rid of any grit.

Heat 2 Tblsp of the olive oil in a large skillet over medium-high heat until hot (but not smoking). Add the leeks and season with salt and pepper. Reduce the heat to low and cook, turning occasionally, until they are just turning golden (about 15-18 minutes). Remove them from the skillet.

Pat the chicken pieces dry with paper towels and season with salt and pepper. In another skillet add the rest of the oil and saute the chicken pieces (f you’re using bone-in breasts or thighs, cook the skin side first), about 12-16 minutes depending on the thickness of the pieces (the chicken will finish cooking in the next step). Pour the fat out of the pan and discard.

Add the wine to the pan, bring to a simmer, and cook, scraping up the bits on the bottom (about 1 minute). Add the broth to the pan, then return the chicken pieces (skin side up). Lower the heat to medium-low and cover, cooking until the chicken is cooked through (maybe another 15 minutes—as I said, it depends on the chicken).

In the first skillet you used, cook the asparagus pieces in 2 Tblsp of water, covered, over medium heat, for about 5 minutes (don’t let the asparagus get mushy!). Remove the skillet from the heat and add 1/2 tsp of lemon zest, a bit of salt and a pinch of pepper. Stir gently.

To serve, place a chicken piece in each plate, then add the asparagus and the reserved leeks, Reheat the broth, add the lemon juice, then ladle the liquid over the chicken in the bowls. Sprinkle the top with chopped dill and some more lemon zest. You can serve this with rice or pasta.

Goodness! I'm in the middle of editing two books right now, but nothing new is coming until November! Don't forget me!

Saturday, May 20, 2017

Honey Garlic Chicken and Veggies in One Pan #Recipe @PegCochran

The latest “craze” seems to be one pan dinners—the pan in this case being sheet pans (aka cookie sheets.)  And what’s not to love?  One pan to clean and a whole dinner pulled from the oven and ready to serve.

I tried this recipe from Damn Delicious although I changed it up a bit since I didn’t have broccoli but I did have a zucchini that needed to be used.  And that’s the beauty of this type of meal—use what you have!  My only recommendation would be to think about timing.  In this case, zucchini is going to cook faster in the oven than the potatoes or chicken so I gave those a head start and added the zucchini later in the baking process.  Still—only one pan and a whole dinner!

I made enough for several meals so I have another dinner in the freezer that only needs to be thawed and heated up!

3 T olive oil, divided
2 T butter, melted
2 T honey
2 T brown sugar
1 T Dijon mustard
3 minced cloves garlic
½ tsp dried oregano
½ tsp dried basil
Salt and pepper to taste
1 lb baby red potatoes, halved (or larger ones quartered) or potato of your choice like fingerlings
4 boneless, skinless chicken breasts
24 oz. broccoli florets (or veggie of your choice)
Chopped parsley (optional)

Preheat oven to 400 degrees

Prepare sheet pan with cooking spray.

Whisk together 2 T olive oil, butter, honey, brown sugar, mustard, herbs and salt and pepper.

Arrange potatoes in a single layer on pan, drizzle with 1 T olive oil and salt and pepper to taste.  Add chicken in a single layer and brush with honey /butter mixture.

Bake until chicken reaches 165 degrees—approximately 25 to 30 minutes.  Add vegetable during last 10 minutes (or adjust according to your vegetable.)  If desired, run under the broiler for a few minutes until caramelized. 


Have you read Berried Secrets, book #1 in my Cranberry Cove series?  I am giving away one copy to celebrate the release of the third book in the series, Dead and Berried.  Leave a comment below to be entered! Number four will be coming winter 2018.

Out Now!

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Saturday, April 15, 2017

POULET A L'ORANGE #Recipe @PegCochran #Easterweek

Doesn't that sound fancy?  The original recipe came from AllRecipes and it's actually called Chicken with Orange Sauce  but I thought the French version had a nice ring to it.

This is an easy dish that you can make for a weeknight meal or if you want to do something different for Easter, this would be lovely with the fresh orange flavor.  And if you call it Poulet a l'orange, your guests will be doubly impressed!


4 skinless, boneless chicken breast halves or 4 - 6 chicken thighs depending on size (bone in or out, it doesn't matter)
2 tablespoons Dijon-style mustard
1 small onion, chopped
1/2 cup brown sugar, divided (I used the Splenda version)
2 cups orange juice
2 tablespoons butter
2 tablespoons flour

What to do:

Preheat oven to 375 degrees

Place chicken in baking dish (I used a square Pyrex dish)  Spread mustard over the chicken and sprinkle with the chopped onion.

Sprinkle 1/4 cup brown sugar over the chicken to coat lightly.  Add enough orange juice to cover chicken.  Dot with butter on top.

Bake 45 minutes.  Remove from oven and pour sauce into a saucepan.

Sprinkle chicken with remaining brown sugar and return to oven.

Whisk flour into the sauce in the pan, adding any leftover orange juice.  Cook over high heat until the sauce thickens.

Remove chicken from oven when sauce is done and serve with sauce.


    It's June in Cranberry Cove and Monica Albertson's plan to sell cranberry relish to chain stores is taking off. The cranberry bogs are in bloom, and local beekeeper Rick Taylor and his assistant Lori Wenk are bringing in bees to pollinate the blossoms.  When a fatal prick fells Lori, the buzz is that Rick is to blame.

    In trying to clear her friend’s name, Monica discovers that more than a few people in Cranberry Cove have felt the power of Lori’s venom, and it looks as if this time she may have agitated the hive a bit too much.  With the fate of the farm on the line, Monica must get to the bottom of the crime before another victim gets stung.


    Barnes & Noble

    Tuesday, March 21, 2017

    Harissa Grilled Chicken Kabobs with Garbanzo Bean Tabbouleh

    LESLIE: One pleasure in writing the Spice Shop Mysteries is discovering new-to-me spices and blends. Harissa is a North African blend that Amanda Bevill, owner of World Spice Merchants in Seattle and co-author of World Spice at Home, compares to American chili powder, but with more complexity and depth of flavor. Her blend combines caraway, coriander, and cumin seeds, which are toasted and mixed with guajillo chile flakes, garlic, smoked paprika, Hungarian (or sweet) paprika, pequin chiles, and ground cinnamon. Much easier to buy a small jar!

    We find harissa to brim with flavor, not heat. The smoky touch from the paprika gives it a dark, earthy flavor, accented by the chiles and cinnamon. To my mouth, it’s more reminiscent of mole than of chili powder, with an almost chocolate-y depth. In this recipe, the honey adds a lovely sweetness that complements the other flavors without overwhelming them.

    Harissa is also available as a paste; if you use a paste in this recipe, substitute it for the powder but start with a smaller amount of olive oil and thin to a workable texture.

    This is also not your usual mint and tomato accented tabbouleh. The bulgur and garbanzo beans or chickpeas are a great combination. We used red bulgur because we had it, but any variety will do. It takes about twenty minutes to cook, so start it and let it cook while you make the sauce and grill the chicken.

    Harissa is also great to spice up nuts. Combine 2 tablespoons of harissa powder and a tablespoon of kosher salt. Stir into a pound of raw almonds and cashews. Spread on a baking sheet and roast at 375 degrees for 8-10 minutes, stirring once to cook the nuts evenly. Place the baking sheet on a rack; the nuts will continue to brown slightly as they cool.

    Harissa Grilled Chicken Kabobs with Garbanzo Bean Tabbouleh 

    1 cup (dry) bulgur wheat, cooked
    1/4 cup (4 tablespoons) harissa powder
    2 tablespoons olive oil
    2 tablespoons honey
    1-1/4 pounds skinless, boneless chicken breasts
    1-15 ounce can garbanzo beans or chickpeas, drained and rinsed.
    ½ to 3/4 cup chopped fresh parsley
    1 teaspoon lemon juice
    ½ teaspoon kosher salt

    Heat your grill.

    Cook the bulgur wheat following package directions.

    While the bulgur is cooking, mix the harissa powder with the olive oil and honey in a small bowl to make a paste.

    Cut the chicken into long strips and thread on skewers. Brush with half the harissa paste. Grill 6-10 minutes, turning once, until cooked through.

    Mix the bulgur with the garbanzo beans. Stir in the parsley, lemon juice, and salt.

    Place the tabbouleh in a shallow serving bowl. Remove the chicken from the skewers and place the strips on the tabbouleh. Drizzle with reserved harissa.

    Serves four.

    From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming soon!): 

    At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

    Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

    While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

    But as Pepper roots out long-buried secrets, will she be digging her own grave?

    Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

    Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

    Tuesday, March 14, 2017

    St. Patrick's Day Giveaway + Guinness Glazed Chicken from Cleo Coyle #StPatricksDay

    St. Patrick's Day is almost here, and Marc and I are looking forward to the annual celebration here in New York City, a day when everyone is a little bit Irish! 

    Cleo Coyle has a partner in
    crime-writing—her husband.
    Learn about their books
    by clicking here and here.

    Now we know many of you don't like beer, let alone dark beers like Guinness stout, but we can assure you of this. You don’t have to be a fan of drinking Guinness to appreciate eating it. The rich, dark, and roasted flavor, along with the (yes) low alcohol content, make it a wonderful ingredient to cook with, especially in this recipe. 

    Guinness stout adds complexity and moisture to many dishes, including this beautiful pan of oven-roasted chicken...

    This is exactly the sort of dinner our amateur sleuth, coffeehouse manager Clare Cosi, would enjoy sharing with her longtime boyfriend, NYPD Detective Mike Quinn, a police officer with strong Irish roots...

    Here in New York, our Police (and Fire) Departments are always well represented in the annual St. Patrick's Parade, and we can tell you from experience, plenty of Guinness is downed that day, too!

    As for our One-Pan Guinness Glazed Chicken, the flavor is amazing and the sweet meat will melt in your mouth. Marc and I kept the recipe relatively simple. Just marinate the pieces, pop them in the oven, and eat with joy! 

    But first...


    When you purchase the beer for this recipe, keep in mind that all stouts are not the same. The Guinness stout labeled “Draught” has a low alcohol content--the same as many “light” beers (4.2%), making it very drinkable. Guinness stouts labeled “Original” or “Extra” or “Foreign Extra” have higher alcohol contents, but all of them will work for this recipe. 

    If you want to use a different (perhaps a locally brewed) brand of stout, no worries, just be sure to look for one that’s brewed in the style of Irish Dry Stout. Click here or visit the website for a list of over 1,000 brands of beers brewed in this style—and drink with joy!

    Now let's get our Guinness chicken on!


    To downloadable a free PDF
    of this recipe that you can
    print, save, or share, click here.

    Click for Free Recipe PDF.

    Cleo's One-Pan 

    Guinness Glazed Chicken


    4 pounds fresh chicken drumsticks, thighs, and/or chicken wings (do not use skinless pieces, do not use breasts)

    Dry Ingredients:
    1 cup dark brown sugar
    1/2 teaspoon finely ground sea salt (or table salt)
    1 tablespoon cornstarch*

    Wet Ingredients:
    1 cup Guinness stout (see "stout" note above on using other brands)
    2 Tablespoons olive oil (creates the shine on your glaze)
    1 teaspoon yellow mustard
    1/2 cup honey (pourable, not cloudy or raw honey)

    Final addition:
    1 (more) tablespoon cornstarch*

    *These 2 tablespoons of cornstarch will help to thicken the glaze during cooking, so don’t leave out this ingredient, and be sure to mix it in until completely dissolved. 


    Step 1—Prep the Chicken: Wash your chicken parts, pat them very dry with a paper towel, and set them aside. 

    For this recipe, we used 8 wings, 4 drumsticks, and 4 thighs. This added up to about 4 pounds of chicken. Be sure to use chicken with skins on. We don’t recommend using breasts. (Breasts are larger than other chicken parts and may need longer marinating and roasting times.) 

    Step 2—Mix the marinade/glaze: In a mixing bowl, whisk together the dry ingredients (dark brown sugar, salt, and 1 T. cornstarch). Whisk in the wet ingredients (Guinness, mustard, olive oil, honey). Whisk well, making sure the dry ingredients are completely dissolved into the wet ingredients. 

    Step 3—Marinate for 3 hours: Place the chicken parts into a single layer in a large plastic container (or sealable plastic bags). Pour the marinade over the parts. 

    Seal the container and flip it a few times, shaking gently to coat the chicken pieces. Place the container in the refrigerator and let the chicken marinate for 3 hours (and no more).

    Step 4—Prepare to cook: Preheat your oven a good 30 minutes to 450° F. Line a shallow baking or roasting pan with heavy-duty aluminum foil and coat with non-stick spray. Remove the chicken parts from the marinade (do not wash) and place them in your prepared pan in a single layer, skin side up. Stir the final 1 tablespoon of cornstarch into the remaining marinade liquid, seal the container and shake well, until the cornstarch is completely dissolved. Pour this remaining marinade liquid over the chicken pieces in the pan.

    Step 5—Roast for a total of 1 hour and 5 to 10 minutes in your well-preheated 450° F oven. YOU MUST TURN THE CHICKEN TWO TIMES. After the first 30 minutes of cooking, flip each piece so the skin side is down. After another 20 minutes in the oven (a total of 50 minutes), flip the chicken so that the skin side is up and continue cooking for another 10 to 20 minutes. (The final time will depend on your oven.) 

    This is what the chicken looks like after 50 minutes.
    We are turning the pieces so the skin side is back up...

    The glaze will be thin until the end of the cooking. During the final 10 minutes or so, you will see the glaze begin to thicken and the chicken skin begin to caramelize. If you don’t, the chicken is not done, simply continue cooking. ONE LAST NOTE: Baste the chicken once or twice during the final 10 minutes of cooking for a really beautifully glazed result. 

    Then remove the pan from the oven, and…

    Eat with joy!

    Wishing  you a very...

    Happy St. Patrick's Day!

    ~ Cleo

    Click for Free Recipe PDF.






    The drawing for the prizes is now over.
    Thanks to everyone for commenting!

    Congrats to our winner...

    Kimberly Finn!

     Kimberly won this beautiful new bone china IRISH BLESSING MUG from Royal Tara's Clara line of Celtic-themed gifts in Galway, Ireland...

    Irish Blessing Mug from
    Royal Tara's Clara line of
    Celtic-themed gifts
    in Galway, Ireland.


    Autographed copies of
    newest, bestselling 
    Coffeehouse Mysteries...

    Coffeehouse Mystery #15
    Dead to the Last Drop

    Coffeehouse Mystery #16

    Also included
    in the prize is...

    A set of Cleo's autographed
    Coffeehouse Mystery
    recipe cards, featuring
    recipes from many of her
    culinary mysteries, and

    A durable, extra-large, canvas... 

    TO ENTER...

    Drawing is now over.
    Congrats to our winner--
    Kimberly Finn!



    To subscribe to Cleo Coyle's
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    to this address...

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    Alice and Marc in Central Park.

    Together we write as... 

    ~ Cleo Coyle

    New York Times bestselling author of
    The Coffeehouse Mysteries 

    Friend us on facebook here.
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    Just Released

    Now a bestselling hardcover!

    Filled with wonderful twists
    and surprises, this is one
    Coffeehouse Mystery you
    won't want to miss!

    To buy now, click links for... 


    This culinary mystery includes
    more than 25 delicious recipes!
    To get the Free Recipe Guide,

    ☕  ☕  ☕

    The Coffeehouse Mysteries are bestselling
    works of amateur sleuth fiction set in a landmark
    Greenwich Village coffeehouse, and each of the
    16 titles includes the added bonus of recipes. 


    See mini plot summaries 
    for every title and news on
     Cleo's next release!

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