Campfire Chicken Pouches

Dedicated to the men formerly of BSA Troops 354 and 747 of the Yellow River District in the Atlanta Area Council.

Campfire Chicken Pouches

Ingredients
2 Chicken Thighs, bone-in, skinless
2 Chicken Breasts, boneless, skinless
1 small Yellow Onion, diced (Vidalia ideally)
1 1/2 dozen Table Mushrooms, quartered
1 yellow Bell Pepper, diced
6 cloves Garlic, slivered
1 Corn on the Cob, cut in half
4 Sprigs of Rosemary
4 Tbsp Butter, divided in sixteen pieces
1/2 tsp Black Pepper, ground
1/2 tsp Cumin, ground
1/2 tsp Coriander Seed, ground
1/4 tsp Fennel Seed, crushed
1/4 tsp dried Oregano, crushed
Salt to taste

Directions:

  • Prepare Coals or Preheat Oven to 350F. If you have the luxury to be camping and cooking over a fire, you’ll want to create an area of charred wood–like a bed of coals. You could also use charcoal in a grill. You should know that on open fires, it is difficult to gauge the temperature–so be vigilant and have tongs ready to move your goods.
  • Cut four pieces of Aluminum Foil AT LEAST 1 foot by 1 1/2 feet. I recommend getting the extra-wide Aluminum Foil and cutting 4 squares.
  • Season the Chicken pieces with Salt and Pepper.
  • On two of the sheets of Aluminum foil, place on each: one Thigh, one Breast, one half of the Corn.
  • Mix the Mushrooms, Peppers, Butter, and Spices together and divide among the two Squares, keeping everything in the center in a mound.
  • Put a Sprig of Rosemary in each.
  • For each pouch, carefully pull two sides together and fold the seam together. Then fold and roll each side remaining. I recommend then placing in a second piece of Aluminum foil and repeating – helps prevent spillage and tares.
  • Roast for about an hour, making sure to heat evenly. If using an oven, place the Pouches on a baking sheet.

Makes 2 pouches (2 servings)

NOTES: So this takes me back to when I was a Boy Scout in troops 354 and 747 in Conyers. We used to make some variation of this on a camping trip–usually with skin-on chicken and a bag of mixed veggies. Sometimes we would add fresh veggies and potatoes, and rarely any herbs or spices outside of Seasoned Salt. This is my version with real Spices, fresh Rosemary, and Mushrooms instead of Potatoes. The vegetables you choose to use are up to you, and limited only by how many they fit inside a pouch. If you use Potatoes, I would suggest adding more salt and pepper.

It is memories of the times like camping that really stand out to me. Looking back, most of my friends from my later troop are very distant now–probably because we’ve moved on geographically, but also because they’re much more conservative than I am–me being gay probably doesn’t help as a result. Regardless, I dedicate this to those folks.

Braised Rabbit with Dijon Sauce

Dedicated to Tim Mathis, who loved the Dijon Sauce

Ingredients:
1 Rabbit, cut in 6 pieces
1 Tbsp Herbes de Provence
2 Tbsp Butter, divided
2 Tbsp Olive Oil
4 cloves Garlic, minced
3 Shallots, diced
3 cups Table Mushrooms (small is best)
4 cups Chicken Stock
1 cup Sauvignon Blanc
Salt and Pepper to Taste

Dijon Sauce
1/2 cup Stock from Rabbit
1/4 cup Heavy Cream
2 Tbsp Honey
1/4 Tbsp Dijon Mustard

Directions:

  • Sprinkle the Rabbit pieces with Salt and Pepper on all sides.
  • Melt 1 Tbsp Butter and the Olive Oil in a Dutch Oven on medium heat.
  • Brown all the Rabbit pieces and set to the side. Do not over-crowd the Dutch Oven–you can do it in batches.
  • Carefully add the Wine, Garlic, and Shallots, and scrape the sides of the Dutch Oven with a balloon whisk.
  • Add the Chicken Stock, Herbes de Provence, and remaining Tbsp of Butter.
  • Add the Rabbit pieces and Mushrooms. The liquid should mostly cover the Rabbit, if not add more Chicken Stock, Wine, or Water.
  • Bring to a Boil on Medium-High heat.
  • When Boiling, lower heat and bring to a simmer. Cover for 45-60 minutes.
  • Remove Rabbit pieces, and then strain the liquid. Reserve the Mushrooms, Shallots, and Garlic for the side. Reserve 1/2 cup of the Broth for the Sauce.
  • In the empty Dutch Oven, combine the Reserved Broth, Heavy Cream, Honey, and Dijon Mustard, mixing well with a balloon whisk.
  • On medium heat bring to a boil and let roll for 3-5 minutes.
  • Remove from heat. Take the Rabbit pieces and coat them in the sauce, and then plate.
  • Remaining Sauce can be put in a Gravy Boat or bowl. Serve the Mushrooms and Shallots as a side

Makes 3-4 servings.

NOTES: Rabbit cooked this way is very mild, almost like chicken. You should get the Rabbit cut up by your butcher, though it is not hard to do yourself, but if your butcher sells it, then they can cut it. If you have a squeamish friend who fears the Bunny…the same Dijon sauce can be used on grilled or rotisserie chicken. Most folks, honestly would not know they’re eating rabbit unless you told them…just sayin’.  The broth can be saved and used with Pasta or Rice for a nice Soup as well.  You can also add lemon and bring to a boil and add whisked eggs–amazing.

Mushrooms in a Balsamic Cream Sauce

Mushrooms in a Balsamic Cream Sauce

Ingredients:
1 lb Table Mushrooms, cleaned
4 cloves Garlic, cut in slivers
1 Tbsp Olive Oil
1/4 cup Balsamic Vinegar
1/4 cup Chicken Stock
1/2 cup Heavy Cream
1 tsp Herbes de Provence
Salt and Pepper to Taste

Directions:

  • Add the Mushrooms, Garlic, Olive Oil, and liberal Salt to a medium sized skillet on medium heat.
  • Slowly heat the Mushrooms stirring constantly and flipping every few minutes.
  • After 5 minutes, drizzle in the Balsamic Vinegar. Keep stirring.
  • After 2 minutes, add the remaining ingredients.
  • Cook for an additional 5 minutes, being sure to scrape the sides.

Makes 4 servings.

NOTES:

This is a very simple side dish with tons of flavor. The Heavy Cream and Balsamic Vinegar add an almost caramel quality sauce. I am sure there is some sort French name for this type of sauce, but I have no clue what it is.  If you want, you can half or quarter the mushrooms.

Roasted Mushrooms and Cipollini Onions

Ingredients:
1 1/2 – 2 lbs Table Mushrooms, cleaned
12-15 Cipollini Onions, peeled, and quartered
2 Tbsp Corn Starch
4-6 cloves Garlic, cut in slivers
1 Tbsp Dijon Mustard
1 Tbsp Butter
1 tsp Herbes de Provence
1 1/2 cups Mushroom Broth or Beef Broth
1 tsp Worcestershire Sauce
Salt and Pepper to taste

Directions:

  • Preheat Oven to 350°F.
  • Place the Corn Starch in a quart-size plastic bag with the Mushrooms and shake to coat them.
  • Place all ingredients into a Dutch Oven with a lid.
  • Bake for 30 minutes, stirring mid way

Makes about 4-6 Servings.

NOTES: So I love these…I love mushrooms in general, but roasted is my favorite. And these are very simple and have a nice Autumnal flare to them. They make a great side item maybe with some crusty bread to sop up the broth–Great with roasts or steak too!

Cipollini onions are like mini sweet onions and have a buttery sweet taste to them. If you cannot find them, use a sweet yellow onion diced.

Poulet et Ventrèche Dijon au Gratin

Ingredients
6 boneless Chicken thighs
4 oz Ventrèche or Pancetta, thin sliced
2 Portabello Mushrooms, chopped
8 oz Provolone, sliced
4-6 cloves Garlic, sliced
3 Tbsp Dijon Mustard
2 Tbsp Basil, fresh, chopped
1/2 tsp Thyme
1/2 tsp Black Pepper

Directions:

  • Preheat Oven to 350°F.
  • Spread the Dijon mustard on the Chicken thighs and place them in a dutch oven.
  • Add the Portabellos, Garlic, Herbs, and Pepper.
  • Cover with a layer of the Ventrèche.
  • Cover with a layer of Provolone.
  • Bake for 30 minutes, until bubbly.

Makes 3 servings.

Escalope de Veau Comtoise – Comte Veal Scaloppini

Escalope de Veau Comtoise

Ingredients:
6 Veal cutlets, pounded thin
6 pieces Ham, thinly sliced
1/4 cup All-Purpose Flour (for coating)
2 Tbsp Olive Oil
2 cups Table Mushrooms, sliced
1/2 – 2 cups Comte cheese, shredded
1 cup Heavy Cream
1 cup Sauvignon Blanc
1 Tbsp fresh Parsley, chopped
Salt and Pepper to taste

Directions:

  • Preheat oven to 300°F.
  • Place the Flour in a container and dredge the Veal cutlets.
  • In a large skillet, brown each piece of chicken on both sides in the Olive Oil. When each piece is browned, remove from the skillet and place in a baking dish.
  • Place a piece of ham on each cutlet, and then cover with shredded cheese.
  • Bake for 10 minutes.
  • While it is baking, deglaze the skillet with the wine.
  • Add the Mushrooms, and cook for 4 minutes.
  • Add the Heavy Cream and continue to cook for 5 minutes.
  • Remove the Veal from the oven; and plate.
  • Cover with the Mushroom Sauce.
  • Garnish with the fresh Parsley.

Makes 6 servings.

NOTES: I love looking at the cuisine of my the regions of the world from which my family comes. This recipe is a typical dish from the Franche-Comte region of France where my paternal grandmother’s paternal grandmother Adele Francais was born. This dish uses Comte cheese, a regional cheese similar to Gruyère. In fact you can substitute Gruyère for Comte if you cannot find Comte.  For those who object to the use of Veal, you can use Chicken cutlets.

Chicken, Mushroom, and Pastina Soup

Chicken, Mushroom, and Farfalline Soup

Ingredients:
1 Roast Chicken
2 cups Table Mushrooms, sliced
1 cup Cannellini Beans, soaked over night
1 cup Baby Spinach, chopped
2 Carrots, chopped into disks
6-8 Green Onions, whole
4 cloves Garlic, minced
1 tsp Olive Oil
6 cups Chicken Broth
1 tsp Rosemary, minced
1 Bay Leaf
1/2 tsp Sage, rubbed
1/2 tsp Thyme, ground
1 tsp Salt
1 tsp Black Pepper
2 Lemons
1 cup Pastina of choice

Directions:

  • Remove the meat from the bones, and discard any bone and skin, or fatty pieces. Set to the side.
  • Trim the Green Onions at three inches from the bottom. Reserve the top, and cut the bottom whiter part into small pieces, about 1/4 a centimeter or 1/8 an inch.
  • Heat the Olive oil on medium heat in a large pot.
  • Add the Garlic, Carrots, and chopped part of the Green Onion. Lightly toss in the Oil and stir as they soften.
  • Add the Juice of 1 of the lemons, the Chicken Broth, the Salt, the Herbs, and Chicken.
  • Bring to a Boil, stirring often.
  • Add the Mushrooms, the drained Cannellini, and Spinach, and reduce the heat to low. Simmer for 5-10 minutes or until the Mushrooms start to shrink.
  • Next add a Pastina. Let it simmer for another 20 minutes, stirring often.
  • Dice the reserved Green Onion stalks. Add them and the juice of the remaining Lemon just before serving.

Makes about 6 servings.

NOTES: This is a fancy version of chicken noodle soup, with a healthy dose of extra protein and vitamins. Pastini are just mini pastas–my favorite being Farfalline (little butterflies), but you can use whatever mini-pasta you prefer or even larger pasta if you like.

Burgundy Pork Tenderloin

Burgundy Pork Tenderloin

Ingredients:
Pork Tenderloin, 1lb
12 Pearl Onions, skinned and marked with a deep “x” along the bottom
4 cloves Garlic, sliced
2 Tbsp fresh Rosemary, coarsely chopped
1-2 Bay Leaves
1 Tbsp Capers (optional)
2 cups Table Mushrooms, thick sliced (or of small, whole)
1 cup Burgundy
1 cup Chicken Stock
1 Tbsp All-Purpose Flour
3 Tbsp unsalted Butter, room temperature
1 Tbsp Steak Spice Rub
Salt and Pepper to taste

Directions:

  • Preheat the Oven to 350F.
  • Sprinkle the Pork Loin with the Spice Rub, and place into a Dutch Oven.
  • Combine Mushrooms, Onions, Garlic, Herbs, Wine, and Stock to the Dutch Oven.
  • Mix 1 Tbsp of Butter with the Flour, and form a Beurre manie.
  • Divide the Beurre manie in dollops on the top of the mixture.
  • Do the same with the remaining Butter.
  • Bake, covered for 35-40 minutes.
  • Remove the cover, and bake for an additional 15 minutes.
  • Remove the Roast from the Dutch Oven, and let rest on a plate before slicing against the grain.
  • Cover the sliced Roast with the Mushrooms and Onions, discarding the Bay Leaf.
  • Take the remaining liquid to the stove, and reduce on High Heat, until it can coat a spoon, adjusting Salt and Pepper to taste.
  • Pour over the Roast, or serve on the side.

NOTES: This is one of my favorite ways to do Pork Tenderloin. If you cannot find Burgundy, your favorite Red wine will do, so long as it is not too strong and dry.

Bison Chopped Steak with Whiskey Mushrooms and Onions

Ingredients:
1 lb ground Bison
1 Tbsp Steak Spice Rub
2 tsp Salt, divided
1 Tbsp Olive Oil, divided
1/4 cup Tennessee Whiskey
1 Yellow Onion, halved and sliced
3 cups Table Mushrooms
1 Jalapeño, diced
2 cloves Garlic, diced
1 tsp dried Thyme

Directions:

  • In a large bowl, combine the Bison with the Steak Spice Rub and 1/2 the Salt. Mix well and form patties.
  • Heat he Olive Oil in a skillet on medium high heat.
  • Preheat the Oven to 300°F.
  • Place the Bison patties in the skillet and cook each side 2-3 minutes, or until they begin to brown. Make sure not to over crowd the skillet. The Bison meat will yield a greyish-reddish fat that you should discard.
  • Move the Bison to a baking sheet, and place in the oven.
  • Deglaze the skillet with the Tennessee Whiskey. Be careful, as it may flame up.
  • Add the Onions, Jalapeños, Mushrooms, Thyme, Garlic, and the remaining Salt.
  • Heat for about 7-10 minutes, or until the Mushrooms have shrunk and cooked.
  • Remove the chopped-steak and plate. Cover the steaks with the Whiskey-soaked Mushrooms and Onions mixture.

Makes about 6 chopped steaks.

NOTES: I swear I am not paid by any company, but I have to say now if you want this to taste good, use Jack Daniels Whiskey–preferably Gentleman’s Jack. By the time it comes to the table, the alcohol is gone, but the flavor still remains and has been absorbed into the mushrooms. I recommend Bison for this dish, however you can use a lean ground beef or ground turkey as well.

Soupe à l’oignon – French Onion Soup

Dedicated to my mother who LOVES French Onion Soup, and who introduced it to me.
Vegetarian Variation is dedicated to Abigail Wickes, my favorite vegetari-friend.

Ingredients:
5-6 Vidalia Onions or Sweet Yellow Onions, cut in 1/8″ wedges
3 Tbsp Butter
1/2 cup Sherry
6 cups Beef Broth
2 cloves Garlic, minced
Bouquet Garni – 4 sprigs Thyme, 2 springs Parsley, 2 Bay Leaves, wrapped in twine
Salt & Pepper to taste
1 Baguette, cut in 1/2 inch pieces (about 6 pieces)
2-2 1/2 cups Gruyère, shredded

Directions:

  • Heat a large pot on the stove on low heat, with the Butter, Onions, and Salt.
  • Cook until the Onions start to break down, and turn a warm color, about 10-15 minutes.
  • Add the Sherry (careful of flames), and deglaze any pieces of Onion. Continue cooking for 10 more minutes.
  • Add 1/2 cup of the Beef Broth, and deglaze again. Onions should start turning darker. Continue cooking for 10 more minutes.
  • Add the Garlic, the Bouquet Garni, and the remaining Beef Broth. Taste and add Pepper and/or Salt to taste. Scrape any pieces of onion from the bottom of the pan, and raise the heat to high.
  • Bring to a boil, then lower to medium, and simmer for 30 minutes.
  • After about 15 minutes of simmering, preheat the oven to 400°F.
  • Arrange the Baguette slices on a baking sheet, and cook for 8-10 minutes, or just until starting to crisp.
  • When the Soup and Croûtons are finished, remove from heat.
  • Ladle the Soup into oven-safe bowls (1 bowl per person, about 6-bowls), leaving space for the Croûtons to rest on top. Discard the Bouquet Garni when you get to it.
  • Place bowls on the baking sheet; add the Croûtons, and cover with the Gruyère.
  • Turn on the Broiler, and carefully place the baking sheet as close to it as possible. If this is an electric broiler, you will need to raise your rack to the top level PRIOR to turning it on, keeping in mind it will be hot from the making of the Croûtons. If this is a bottom broiler, place in the drawer, and push it in.
  • Broil for about 4-6 minutes, or until the cheese is bubbly with a few touches of brown. Be careful removing the baking sheet from the oven, as it and the contents on it will be extremely hot. Serve each bowl on a small plate, so as to help absorb the heat

Serves about 6.

NOTES: Onion Soup is one of the oldest soups that is known, with documents showing its production back to at least the Roman times. In the 1960s there was a resurgence of French cooking, and the “French Onion Soup” hit its American hay-day. Now most diners and steakhouses serve some variation of the soup. What is amazing, is how many actually taste GOOD–folks giving in to high-sodium broths, and dried herbs. This is easily one of my favorite soups.

Variations:
M›Ṽ – Use Mushroom or Vegetable Stock instead of Beef Stock, and add 1 drop of Liquid Smoke to give it a deeper flavor.

Tournedos de Poulet dans une Sauce Sherry – Bacon Wrapped Chicken in a Sherry Sauce

Tournedos de Poulet dans une Sauce Sherry and Oven Roasted Brussels Sprouts

Ingredients:
6 boneless Chicken Thighs or Breasts, butterfly cut
1 cups Mushrooms, diced fine
6 Sage leaves, minced
2 cloves Garlic, minced
1/2 small White Onion, diced
2 oz “Baby” Brie, very cold
24 slices thick-cut Bacon (about 1 lb)
1 Tbsp Olive Oil
1/4 cup Sherry
1/2 cup Chicken Stock
1/2 tsp Corn Starch
2 Tbsp Butter
3 Tbsp Fresh Parsley
Salt and Pepper to taste

Directions:

  • Preheat the Oven to 300°F
  • Using a sharp knife, dice the Brie. It must be very cold so it can do this.
  • Combine in a bowl with the Mushrooms, Sage, Garlic, and Onions, a dash of Salt and a crack of Pepper.
  • Flatten the chicken with a mallet. You can do this by placing it between two pieces of wax paper, and pounding out away from you–think “pound and slide”.
  • Using one had like a cup, place a piece of Chicken in it, and then with the other hand place the Mushroom stuffing in the middle of the Chicken piece. You can press the stuffing together–the Brie will bind it.
  • Bring your cupping hand together so that a seam forms from the opposing ends of the chicken. You can then seal this with a toothpick.
  • Take a piece of bacon and cover the seam, wrapping the ends under.
  • You will then wrap two more strips perpendicular to this strip, covering it, and tucking the ends on the bottom like the first strip.
  • Roll the piece over, and take a fourth strip of bacon and cover over the seams going length wise tucking under. Set aside and complete all pieces.
  • Heat the Olive Oil in a large skillet, and using tongs, place the Tournedos in the pan. You will want the final strip of bacon to be face up, and it’s seams on the bottom.
  • Clasping from the sides with the tongs, flip the Tournedos and brown the other side. You may then brown all the other sides. I suggest, you do each Tournedos one at a time.
  • Prepare a cooling rack over an aluminum foil-lined baking sheet.
  • Place the Tournedos on the Rack and place the baking sheet in the oven for 30 minutes.
  • While they are cooking, prepare the Sauce Sherry.
  • Remove the excess Grease from the Skillet.
  • Add the Sherry and Chicken Stock, and whisk in the Corn Starch.
  • Heat until the Sauce thickens
  • Add the Butter, and Salt and Pepper to taste.
  • Add the fresh Parsley.
  • Plate the Tournedos and cover in the Sauce Sherry.

Makes 3 servings (2 Tournedos per person)

NOTES: Tournedos refers to meat wrapped in bacon, such as filet mignon. If you want to cut the fat of regular bacon, I recommend Turkey Bacon–it will taste great still. The complications of this dish revolve around the wrapping of the stuffed chicken pieces. The smaller diced the stuffing is, the easier this is to do. Do not make the mistake I first did, and use colored toothpicks–food is much less appetizing when it is blue and green form the dye!

Chicken in Dijon Cream Sauce

Inspired by and dedicated to Chef Philippe Fallait and his wife Mary
Chicken in Dijon Creme Sauce with Lemon-Steamed Brussels Sprouts

Ingredients:
4 thinly sliced Chicken Breast fillets
4 Tbsp Dijon Mustard (removed from container)
1/2 tsp Olive Oil
2 cups Table Mushrooms, sliced
1 tsp White Wine Vinegar
1 cup Heavy Cream
1 tsp Salt
1 tsp Black Pepper
1 Tbsp fresh Chives, diced

Directions:

  • Liberally coat the Chicken Breasts with the Dijon Mustard on both sides.
  • Let sit for 10 minutes, as you heat up a skillet with just enough Olive Oil to coat lightly.
  • When the skillet is hot, brown the Chicken breasts on both sides, on medium heat.
  • Remove and set to the side.
  • Pour in the White Wine Vinegar, and scrap off the pieces of Mustard and Chicken.
  • Add the Mushrooms and let brown.
  • Add the Heavy Cream, Salt, Pepper, and any remaining Dijon Mustard.
  • Heat for about five minutes, stirring well, and mixing well until bubbly.
  • Add the chicken breasts back to the pan and let cook for another 5 minutes coating them with the Mustard Cream Sauce.
  • Plate the chicken, cover with Mushrooms and Sauce, and garnish with the diced Chives.

Makes 2 servings (2 pieces per person)

NOTES: When using the Dijon Mustard, remove it from the container and keep in a bowl or on a plate to prevent cross-contamination. Any Dijon Mustard not used from that plate can be scraped into the Heavy Cream when cooking.

This recipe was shared with me by my good friend Chef Philippe Fallait, who is the owner of Cafe Triskell. He didn’t give me the measurements, but I would not have this recipe without him. He’s an excellent chef, and a good friend.

Variations:
Chicken Dijon Baked with Artichokes

Steak Matelote

Steak Matelote with Roasted Vegetables

Ingredients:
2 8-10oz Rib Eye (or favorite cut)
2 sticks Butter
2 Tbsp Steak Spice Rub
4 cloves Garlic
3-4 cups Table Mushrooms, sliced
juice of 1 Lemon
1 cup Heavy Cream
1 cup Cabernet Sauvignon (or other dry red wine)
1 Tbsp Corn Starch
1 tsp Herbes de Provence
1/4 tsp Mint, minced
2 tsp fresh Chives, minced

Directions:

  • Rub the Steak Spice Rub over both sides of the Steaks, using more if needed
  • Preheat oven to 250°F.
  • In a large skillet, melt 1 stick of butter on medium heat.
  • When the butter starts to bubble, add the Steaks. Do not move them once placed.
  • Cook without moving for 4-5 minutes, then flip and cook an additional 4-5 minutes.
  • Remove to cookiesheet and place in the oven for the duration of the dish preparation.
  • Add the Juice of the Lemon to the skillet, and rub off any pieces of meat or spice from the skillet with a whisk.
  • Add the remaining Butter, and let it melt.
  • Next add the Garlic and Mushrooms, browning the mushrooms on both sides.
  • In a cup whisk together the Corn Starch and the Wine.
  • Add the starched Wine to the skillet, followed by the Heavy Cream and Herbes de Provence and Mint.
  • Cook on medium heat until the sauce thickens and is bubbly (about 5 minutes).
  • Quickly stir in the Chives, and remove from the heat.
  • Plate the Steak, and pour the Mushroom Sauce over the Steaks.

NOTES: This sauce is super easy to make, full flavor, but um… not the healthiest. You can try substituting light butter and skim milk, but it just will not taste the same.

Chicken Dijon Baked with Artichokes

Chicken Dijon with Artichokes

Ingredients:
1 lb Chicken Breast, skinless, boneless, butterfly-cut
2 cups marinated Artichoke Hearts, quartered
2 cups Table Mushrooms, sliced
1 Tbsp Herbes de Provence
2 cloves Garlic, minced
1 tsp Salt
1 tsp Ground Black Pepper
2 Tbsp Butter, diced
1-2 cups Bread Crumbs
1 Tbsp Olive Oil
1 cup Sauvignon Blanc
1/4 cup Milk
4-6 Tbps Dijon Mustard

Directions:

  • Pat the chicken dry, and coat with the Bread Crumbs.
  • Saute in a skillet with the Olive Oil on medium heat until browned on the outside.
  • Remove and set to the side.
  • Preheat Oven to 350°F
  • In a Dutch Oven or other baking dish, combine the Artichoke Hearts, Mushrooms, Garlic, Herbs, and Spices.
  • Dollop with the pieces of Butter.
  • In a small bowl, whisk together the Wine and the Milk and then pour over the Artichoke/Mushroom mixture.
  • Cover with the pieces of Chicken, like a blanket.
  • Using a knife, spread the Dijon Mustard over the Chicken.
  • Bake for 20-25 minutes, covered.

NOTES: The use of Dijon Mustard with Chicken comes in various forms–some with a creamy mustard sauce, and others with a mustard rub. This Baked version allows the chicken to be steamed with the wine and herbs as well as allow the juices of the chicken and mustard to soak into the artichokes and mushrooms.

Variations:
Chicken in Dijon Cream Sauce

Green Bean Casserole

Ingredients:
4 cups Green Beans, stems removed, cut in half
2 cloves Garlic, minced
1 cup Table Mushrooms, minced
2 cups Cream of Mushroom Soup
1/2 cup Milk
2 cups French Fried Onions

Directions:

  • Blanch the Green Beans in a pot of water over high heat.
  • Preheat the Oven to 350°F.
  • In a large bowl, combine the Mushrooms, Garlic, Cream of Mushroom Soup, and 1 cup of the French Fried Onions together, mixing well.
  • Pour into a medium size casserole dish (about 1 1/2 quart or so).
  • Sprinkle the edges with the remaining cup of French Fried Onions like a border.
  • Bake in the Oven for 25 minutes, or until bubbly.

NOTES: So this is what I call a typical 1950s recipes… and you all know what I mean. If you can avoid using canned Cream of Mushroom soup, please do. You can always make some and store it in the freezer just for Thanksgiving. If you’re not sure what a French Fried Onion is…well you’re obviously an immigrant or non-American. A company called French’s makes a dehydrated french fry crunchy…onion thing…er…topping. If you do not have those available, try Funyuns. I’ve tried to make them on my own, but they just don’t turn out right. French’s has the monopoly.

Goat Cheese-Stuffed Turkey Patties with Onions & Mushrooms

Goat Cheese Stuffed Turkey PattiesGoat Cheese-Stuffed Turkey Patties with Onions & Mushrooms

Ingredients:Undercooked Warning
1 lb ground Turkey
1 medium Yellow Onion
8-12 Table Mushrooms, sliced
2 medium Jalapeño Peppers, diced
3 cloves Garlic, diced
2 tsp House Seasoning
1 Tbsp Herbs de Provence
4 oz Goat Cheese
2 Tbsp Olive Oil

Directions:

  • In a small bowl, combine 1/2 the Herbs de Provence with the Goat Cheese, mixing well. Divide into quarters and set aside.
  • In a large bowl, combine the Turkey meat with the Jalapeño, 1/2 the House Seasoning, 1/2 the Herbs de Provence, and Garlic; mix well.
  • Divide the meat in quarters.
  • Form each quarter of meat into a ball; and then using your thumbs make a pocket.
  • Place the Goat Cheese into the pocket, and then form the meat around the Goat Cheese, completely enclosing it.
  • Flatten the patties, and then place on a plate in the refrigerator for 30 minutes. Wash your hands.
  • Prepare the Onion: peel the Onion; slice in half from top to bottom; slice each half from top to bottom in 1/4″ slices.
  • In a large skillet, heat the oil and place the Onions and Mushrooms, sprinkled with the remaining House Seasoning.
  • Cook the Onions and Mushrooms for about five minutes stirring constantly. Remove from the Skillet.
  • On Medium heat, heat the patties in the skillet. Heat each side 5 minutes. If thicker, then heat longer on each side to ensure that each is cooked thoroughly
  • Serve topped with the Mushrooms and Onions.

Makes 4 patties.

NOTES: These can also be grilled or broiled.

Tri-Color Medley

Ingredients:Vegan
2 cups sliced Zucchini (1/2 centimeter disks)
2 cups sliced Summer Squash (1/2 centimeter disks)
2 cups sliced Table Mushrooms
2 cloves minced Garlic
1 cup minced Yellow Onion
2 Tbsp Olive Oil
1 Tbsp House Seasoning
1 Tbsp Parsley, chopped

Directions:

  • In a large skillet, heat the Olive Oil on low heat. Add the Garlic and Onion, stirring about 1 minute.
  • Add the Zucchini, Squash, Mushrooms and Seasoned Salt.
  • Saute until the medley pieces are tender. To add browning to the medley, let pieces go un-moved for 1 minute.
  • Remove to serving bowl and mix in the Parsley.

NOTES: This is my mother’s recipe. She used to make this very often, and would use Lawry’s Seasoned Salt. I remember this being one of my favorite side dishes. For this recipe, I use my House Seasoning.

Beef Stroganoff

Ingredients:
1 lb Ground Beef (you can use sliced beef too, cut into bite-size pieces)
1/2 cup White Onion, diced
1 clove Garlic, minced
2 cups Button Mushrooms, sliced
1/4 tsp Salt
1/4 tsp Black Pepper
1 tsp Dill
1/2 tsp Cardamom
1 cup Sour Cream
1/4 cup Butter
1/3 cup White Wine (Pinot Grigio)
1/2 cup Beef Broth

Egg Noodles, cooked al dente, drained

Directions:

  • In a large Skillet, melt the Butter and add the Onions, Garlic, and Beef.
  • When Beef is browned, add White Wine, Beef Broth, Spices and Mushrooms. Let cook down for 5 minutes.
  • Add the Sour Cream and incorporate into the whole mixture.
  • Season to Taste (you can add more Dill or Cardamom if desired).
  • Serve over Egg Noodles.

Variations:
Substituted Ground Chicken or Ground Turkey to cut down on the fat.

Scaloppine di Pollo al Marsala con Prosciutto e Funghi – Chicken Marsala

Chicken Marsala

Ingredients:
1/4 cup All-Purpose Flour (for coating)
1/2 tsp Salt
1/4 tsp ground Black Pepper
1/2 tsp dried Oregano
1/2 tsp dried Basil
4 Chicken Breasts, skinless, boneless, butterfly cut and pounded about 1/4″ thick
4 Tbsp Butter
4 Tbsp Olive Oil
1 cup Crimini Mushrooms, sliced
1 clove Garlic, minced
1/2 cup Marsala Wine
1/4 cup Chicken Broth
1 tsp Corn Starch
4 oz Prosciutto, chopped up

Directions:

  • Season the Chicken with Salt and Pepper on both sides
  • Dredge the chicken in the Flour and set to the side
  • In a large skillet, brown each piece of chicken on both sides in the Olive Oil. When each piece is browned, remove from the skillet and place on a cookie sheet in the oven on the lowest setting, just to keep it warm.
  • Add the Garlic, Herbs, and Marsala Wine to the Skillet and de-glaze.
  • Add the Mushrooms, Prosciutto and Butter and simmer for 5 minutes.
  • In a small bowl combine broth and Corn Starch, whipping until there are no lumps. Then Add to the Skillet.
  • Simmer until the sauce thickens, stirring constantly so to not burn.
  • Place the Chicken on Serving platter and cover with the Mushroom/Marsala Sauce.

NOTES: An easy way to pound the chicken flat is to place it between two sheets of cellophane with a little bit of olive oil. Take the back of a skillet and pound flat (or use a meat mallet if too heavy).

Variations:
Chicken Piccata – similar with White Wine with Capers, no Prosciutto or Mushrooms.
Chicken Francaise – similar with breaded Chicken and Lemon slices, no Prosciutto or Mushrooms.
Chicken Scaloppine – similar with Cream-based lemon sauce, no Prosciutto or Mushrooms.

Cream of Mushroom Soup

Ingredients:Vegetarian
1 Tbsp Butter
2 Tbsp Yellow Onion, minced
1 clove Garlic, minced
5 cups Button Mushrooms, cleaned and diced finely
3 Tbsp White Wine (Pinot Grigio)
1 Tbsp fresh Thyme, finely chopped
1/2 Tbsp Cardamom powder
1/2 Tbsp Dill, finely chopped
1/2 Bay Leaf
1 tsp Salt
1/2 tsp Black Pepper
2 cups Heavy Cream
1 1/2 cups Vegetable Stock
1 tsp Corn Starch

Directions:

  • In a large Sauce Pan on medium heat, combine Butter, Onions, and Garlic. Brown the Onions.
  • De-Glaze with the White Wine
  • Add Mushrooms, and Spices and continue to cook for about 10 minutes.
  • Reserve 1/4 cup Stock to the side.
  • Combine the remaining Stock and Cream to the pot and simmer for 20 minutes.
  • Add the Corn starch to the reserved Stock and whisk together so there are no lumps of corn starch. When mixed, add to the soup and continue to simmer until the Soup thickens.

NOTES: You can always modify the types of Mushrooms you want in this Soup.  I prefer to use Pinot Grigio for this recipe because it is not too dry and not too sweet.

Mustard Green Gratin

Ingredients:Vegetarian
3 lg bunches of Mustard Greens, cleaned, and de-ribbed.
16 oz Ricotta Cheese
1 Tbsp Crushed Red Pepper
1 tsp Salt
1 small Yellow Onion, diced
2 cups Crimini Mushrooms, cleaned and sliced (“button” is fine too)
2 cloves Garlic, diced
2 Tbsp Olive Oil

Directions:

  • In a large roasting pan, add Olive Oil, and Onions.
  • Place on two burners, on low heat and saute the Onions until translucent.
  • Add Mushrooms, Garlic and Mustard Greens. Mustard Greens will cook down.
  • Add the Crushed Red Pepper and Salt. Continue to cook down.
  • Preheat Oven to 350°F.
  • When all greens are cooked down, take off heat.
  • Mix in Ricotta Cheese, and pour into a baking dish.
  • Bake until golden brown, about 20 minutes.

NOTE: Regarding the Mushrooms. Button Mushrooms (a.k.a. Table Mushrooms) develop into Crimini Mushrooms (a.k.a baby bellas), which in turn develop into Portabello Mushrooms. The name refers to the cultivation stage of the Mushroom Agaricus bisporus. For this recipe, use Button or Crimini, although you can use Portabello if you want.