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Tarteletter with Chicken, Peas and Carrots

Tarteletter with Chicken, Peas and Carrots

Tarteletter is a classic Danish dish. It can be served as an appetizer or as the main course. The Tartelet shell is delicate, flaky and buttery. I have tried to make the tart shells in the past but so far I have not been successful. In the meantime, I purchased these tart shells online and amazingly enough they arrived without a single crack, imagine that 🙂

Tarteletter was probably my all-time favorite meal when I was a little girl and it was the dish I always requested for my birthday.  The way my parents prepared it was with a filling made up of diced ham, carrots and peas in a Béchamel sauce.  For today’s post, however, I chose to replace the ham with chicken, since I was making a chicken stock anyway. When you heat the Tartlets in the oven, make sure it’s done at low temperature and just until they are heated through. These Tarteletter turned out super delicious and it’s still one of my favorite meals.

Ingredients for Homemade Chicken Stock:

2 large split chicken breasts

4 carrots

4 celery sticks

1 large onion, quartered

2 bay leafs

10-15 pepper corns

1 small tablespoon salt

water to cover by 1 inch

Ingredients for Filling: (makes filling for 10 tarteletter)

homemade chicken stock, approx 2-3 cups

small bunch fresh parsley, chopped

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

8-10 oz. frozen peas and carrots

1-2 cups cooked chicken, cubed

salt and pepper, to taste

Tarteletter

Direction for Homemade Chicken Stock:

Place all ingredients in a large cooking pot and cover with 1 inch of water. Bring to medium heat and simmer for 1 1/2 – 2 hours. Strain stock through a sieve, making sure to reserve the stock for later use, refrigerate. Discard vegetables. Allow for chicken to cool completely before cutting into bite size cubes.

Directions for Filling:

Place chicken stock into a saucepan with chopped parsley and bring to medium-low heat, turn off heat and let sit.

Place butter into saucepan and melt over medium heat. Once butter has begun to bubble, add flour and stir vigorously. Allow to simmer for two minutes while stirring often. Add warm chicken stock a little at the time to butter mixture while stirring until desired consistency (a somewhat thickened bechamel sauce). Adjust taste with salt and pepper if needed. Add frozen peas and carrots, allow to heat through. Add cooked cubed chicken and allow to heat through.

Preheat oven to 350 degrees F. Place tarteletter on foil and warm in oven for 2-3 minutes.

Fill warm tarteletter with filling and serve immediately. Enjoy!

Source: My Danish Kitchen

Tarteletter

Tarteletter

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Greek Tzatziki Sauce

I have been eyeballing the Greek Tzatziki sauce for quite some time now. Does yogurt, cucumber, garlic and dill not sound perfectly delicious to you? or does it sound a bit foreign and odd? Well I assure you that it’s a wonderful creation! If you decide to make this sauce I would recommend that you make it one day before you intend to use it. Place it in the refrigerator overnight to really allow the flavors to develop. Also, make sure to use a plain Greek yogurt which has a thicker consistency. If you decide to use regular yogurt, you’ll need to let the liquid drain from the yogurt for 2 hours before using, to get the thicker consistency.

Making Tzatziki Sauce

Tzatziki sauce of course goes perfectly with the Greek Gyro sandwich. The first time I tasted a Gyro was actually in Denmark when I was a teenager and it left a big impression on me because it was super delicious….nothing like I had ever tasted before. Since then I’ve had Gyro’s from time to time, some better than others, and I finally decided to make the Tzatziki sauce myself. This recipe is truly wonderful, even my husband who does not eat yogurt or cucumber, really liked it – imagine that! Some other uses for the Tzatziki sauce could be served with Pita wedges as an appetizer, goes well with lamb, fish, chicken, veggies and falafel. I hope you enjoy this sauce as much as we have 🙂

Greek Gyro

Ingredients:

Tzatziki Sauce:

1 english cucumber, seeded

1 teaspoon salt, to draw out liquid in cucumber

1 lb Greek yogurt, plain (1 1/2 cup or 450 grams)

1/2 lemon, juiced

1 garlic clove, minced

1/2 tablespoon dill, chopped

Salt and Pepper, to taste

Gyro:

chicken, cut into bite-size pieces and cooked to your liking

onion, slice and cook until soft and sweet

Pita bread

lettuce

tomatoes

kalamate olives

feta cheese

Tzatziki Sauce

Directions:

To make Tzatziki Sauce: Peel cucumber, cut in half lengthwise and scrape out seeds using a spoon. Chop or shred cucumber and sprinkle with 1 teaspoon salt to draw out the liquid. Place cucumber in a sieve to drain for at least 1/2 hour. In a small bowl combine yogurt, lemon juice, garlic and dill. Once the cucumber has finished draining, add it to the yogurt mixture and give it a quick spin in the blender until you have your desired consistency. Place in refrigerator for at least 3-4 hours before serving to allow flavors to develop, or even better, leave it refrigerated overnight.

To assemble Gyro: Wrap gyro in aluminum foil and heat in toaster oven for a few minutes until warm. Add the warm chicken and onions. Top with lettuce, tomatoes, olives, feta cheese and Tzatziki sauce. Wrap loosely in foil to hold Gyro together and enjoy!

Source: adapted from Kalyn’s Kitchen

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Chicken and Roasted Red Pepper Quisadilla

I love a really good Chicken Quisadilla and when you make them yourself at home, your completely in charge of the outcome. I don’t particularly like a lot of cheese on my food and when asking for light cheese in a restaurant, it still comes loaded on. In this write-up I have not written any amounts, simply just make it to your own liking.

Makes 1 Quisadilla

Ingredients:

2 flour tortillas (6 inch)

russian dressing for spreading

cooked chicken, sliced

Cabot extra sharp cheese

feta cheese

roasted red pepper, diced

fresh cilantro, chopped

Directions:

Preheat pan or grill to medium heat. Spread russian dressing on one side of each of the two tortillas. Top first tortilla with chicken, Cabot and feta cheese, red pepper and cilantro. Top off with second tortilla. Place on grill or pan, cook until cheese is melted. Flip over and continue cooking until light browned. Remove from heat and cut into quarters. Enjoy!

Source: My Danish Kitchen

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Chicken Pot Pie in ramekin

Chicken Pot Pie is a regular visitor at our house especially during the winter months when you need some warm comfort food. However, I have been known to serve piping hot pot pie  in the middle of summer if the mood strikes. Recently we’ve had some nice warm spring days here in Virginia but then it turned cold again (they even threatened us with snow) and so the mood was set for a wonderful warm Chicken Pot Pie.

In this post I wanted to share two different versions of my Pot Pie. They are both equally good, one is just quicker than the other. I like to use either Cilantro or Thyme but you can use whatever is your favorite herb. Sometimes I make it as a 2 crust pie, sometimes in ramekins with a top crust, which is what I did in this recipe.

Here’s a little interesting Pot Pie trivia for you. Did you know that the crust in pot pie was typically not eaten but placed there to keep the taste of the iron pot away from the food. “ONE CRUST OR TWO?” Leslie Land, Los Angeles Times, September 24, 1992 (p. H11)

Chicken Pot Pie Ingredients

Ingredients:

3 skinless boneless chicken breasts, diced

1 teaspoon salt

1/4 teaspoon pepper

1 small onion, chopped

2-3 tablespoon dry sherry

1 cup frozen peas

1 cup frozen carrots

4-5 sprigs fresh Thyme or Cilantro

Pepperidge Farm puff pastry

1 egg, for glazing pie crust

Quick version sauce:

1 – 2  cans Cream of Chicken with Herbs (10 3/4 oz cans)

Homemade version sauce:

5 tablespoon butter

1/2 cup flour

chicken stock

Chicken Pot Pie filling

Directions:

Preheat oven to 375 degree F.

Clean chicken and cut into bite size pieces. Season chicken with salt, pepper. Spray pan with cooking spray and lightly brown chicken, remove from pan and cover with foil to keep warm. Add chopped onion and cook over medium heat until translucent. Add chicken back into pan and then add sherry and simmer for 1 minute.

For quick version sauce: add cans of Cream of Chicken with Herbs, peas, carrots and Thyme. Simmer covered 10-15 minutes.

For homemade version sauce: in small saucepan melt butter, then add flour and whisk until combined, simmer 1-2 minutes to remove flour taste. Add chicken stock while whisking until desired consistency. Add sauce to onions in pan. Then add peas, carrots, Thyme and simmer covered 10-15 minutes.

Add chicken filling to ramekins. Unfold puff pastry and cut out circles 1 inch bigger than ramekin size. Cover filled ramekins with circles of dough. Beat egg with fork and brush onto dough to give a nice golden finish. Bake in preheated oven for 20-25 minutes or until golden brown. If dough is browning too fast cover loosely with foil. Remove from oven and let cool 10 minutes before serving. Enjoy.

Chicken Pot Pie made as a 2 crust pie

Source: My Danish Kitchen

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Chicken Parmesan

Yesterday turned out to be the most beautiful Spring day and you could almost palpate the excitement in the air. Flowers have started to bloom and it was mild and warm. You saw people out and about everywhere, smiling, walking, some daring to dress in shorts and flip-flops. Joe and I ventured to Lowe’s and picked up a new swing for the front porch. This particular swing folds down so you can stretch out and take a nap on it. Boy oh boy, I can hardly wait to be gently swinging, reading a book and dozing off in the summer breeze 🙂

So what does that have to do with Chicken Parmesan? absolutely nothing! But I have been messing around with this dish for quite some time now, trying to drive in the flavor to what I consider the perfect piece of Chicken Parmesan. Tender, yet crisp, with just the right amount of that wonderful Parmigiano Reggiano flavor in the breading. This is what I have come up with and it is very delicious, if I may say so myself. Happy Spring everyone.

Chicken Parmesan

Ingredients:

3 boneless, skinless chicken breasts

salt and pepper

1 cup flour

2 eggs

1 cup plain bread crumbs

3/4 cup Parmigiano Reggiano cheese, grated, plus more for topping

2 teaspoons italian seasoning

extra virgin olive oil for frying

mozzarella cheese, shredded, for topping

your favorite Marinara sauce, preheated

Directions:
Rinse chicken with cold water and cut away any remaining fat. Place each of the chicken breasts, one at the time, in a large zip lock bag, close and pound the chicken flat to approximately 3/4 inch thickness. Season chicken with salt and pepper. Mix together bread crumbs, cheese and italian seasoning and set aside. Dip chicken in flour and shake off excess. Next dip chicken breast in eggs, let excess drip off. Then place chicken in bread crumb mixture and coat to cover. Place chicken on a clean plate. Repeat with the remaining chicken breasts.

Preheat a large pan to medium-high heat. Preheat oven to 375 degrees F. Place chicken breasts in pan and brown, 2 minutes on each side. Remove from pan and place chicken in an oven proof dish. Pour your favorite preheated marinara sauce over and around the chicken breasts, top with mozzarella and Parmigiano Reggiano cheese. Finish cooking chicken in oven for 5 to 8 minutes or until cheese is melted and chicken is cooked through.

Chicken Parmesan

Source: My Danish Kitchen

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Winter Minestrone with Chicken

Chicken does not belong in a good Minestrone soup! yes I know this. But it does add a little more bulk and flavor of course. Besides, I had some left over chicken that was begging me to be put to good use. So the chicken is totally optional here. Leave it out and you’ll have a wonderful Winter Minestrone soup….without the chicken. And this soup really is wonderful. It’s packed full of flavor from all the vegetables and pancetta. And if you have a left-over piece of Parmesan rind, please don’t throw it out, but instead toss it into the soup. Trust me, it brings this soup to a whole new level.

Winter Minestrone

Ingredients:

2 tablespoons olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

3 ounces thinly sliced pancetta, chopped

2 garlic cloves, minced

1 russet potato, peeled and cubed

1 (14.5 oz) can diced tomatoes

1 fresh rosemary sprig

1 (15 oz) can cannellini beans, drained and rinsed

28 ounces chicken stock (recommend homemade but can use store-bought)

1 ounce piece Parmesan cheese rind (if you have it on hand)

1 pound fresh baby spinach, lightly chopped if you desire

2 cups shredded pre-cooked chicken (optional)

2 tablespoons chopped fresh Italian parsley

salt and pepper to taste

Directions:

Heat the oil in a large heavy pot over medium heat. Add onions, carrots, celery, pancetta and garlic. Saute until onions are translucent, about 10 minutes. Add potatoes and saute for 2 minutes. Add tomatoes and rosemary sprig. Simmer until tomatoes starts to break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the chicken stock in a food processor or blender until almost smooth. Add the pureed bean mixture, remaining chicken stock and Parmesan rind to the vegetable mixture. Season with salt and pepper, to taste. Simmer until the potatoes pieces are tender, about 15 minutes. Stir in the whole beans, baby spinach, pre-cooked chicken and parsley. Heat through until the spinach is wilting and the chicken is brought up to temperature. Remove the Parmesan rind and rosemary stem. Enjoy hot.

Winter Minestrone Soup with Chicken

Source: adapted from Giada De Laurentiis

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Chicken Noodle Soup

Chicken Noodle Soup

Tis the season…for soup. Ahhh good old Chicken Noodle soup. Feeling cold and in need of some comfort food? this soup ought to pick you right up. I get a little excited when it comes to soup and after having made so many sweet cookies and desserts lately, it is time for something savory. It’s warm, delicious, an easy dinner or a soothing lunch. It’s loaded with vegetables and it is not at all difficult to make. I would really like to recommend that you make this soup with homemade Chicken Stock which will intensify the flavors and give you an amazing soup. In this particular soup recipe I used rutabaga, but if it’s not available to you, just use parsnip or turnip. I hope it will keep you nice and warm.

Ingredients:

2 tablespoon extra-virgin olive oil

1 medium onion, chopped

2 garlic cloves, minced

3 large carrots, cut into 1/2-inch slices

1/2 medium rutabaga, cut into 1/2-inch cubes

2 celery ribs, cut into 1/2-inch slices

4 fresh thyme sprigs

1 bay leaf

2 quarts chicken stock

4-8 ounces dried wide egg noodles, as you prefer

1 1/2 cups cooked shredded chicken

Salt and pepper to taste

small handful fresh flat-leaf parsley, finely chopped

Directions:

Place olive oil in soup pot over medium heat and add onion, garlic, carrots, rutabaga, celery, thyme and bay leaf. Cook and stir until vegetables are softened but not browned, about 6 minutes. Pour in chicken stock and bring to a boil. Add noodles and simmer for 5 minutes or until tender. Season with salt and pepper. Add chicken and heat through. Sprinkle with chopped parsley before serving.

Source: adapted from Tyler Florence

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Chicken Stock

 

Making Chicken Stock

Making Chicken Stock

Lets make Chicken Stock. This is definitely worth your time and effort, and really, it’s no trouble at all. Simply add all ingredients to a large stock pot, add water, let it simmer, cool down and freeze…easy. You get the most flavorful and aromatic stock you can imagine and even better, you get to control the amount of salt, not to mention, no chemicals in your stock. You can vary the flavor of your stock by adding different veggies and herbs, this time I added Rutabaga and it was wonderful. But if you can’t find Rutabaga you could use Turnips, Parsnips or whatever you like.

A note about fat, I like to separate it out from the stock by using my fancy fat separator thing-a-ma-jing, but it is not necessary at all. If you freeze it with the fat, the fat will actually help create a seal and after thawing it in the refrigerator you simply just lift the fat off the surface before using the stock. No need for a fancy fat separator…but I like mine 🙂

Chicken Stock

Ingredients:

1 whole chicken, pre-cut into breasts, thighs and wings. Giblets discharged.

3 large carrots, cut into large chunks

3 celery stalks, cut into large chunks

2 large onions, quartered

1 large parsnips, cut into large chunks

1/2 rutabaga, cut into large chunks

a small bunch fresh thyme (10-12 sprigs)

2-3 bay leaves

1 teaspoon whole black peppercorns

Directions:

Place chicken, vegetables and all herbs in a large stock pot. Pour in only enough cold water to cover, about 3 quarts. Bring it to a slow boil and then lower heat to medium-low. Cover partially and simmer for 1 1/2 hour or until chicken is done. As the chicken cooks, skim away impurities that rise to the surface. Add a little more water, if necessary to keep chicken covered while simmering.

When done, remove chicken pieces to a large Tupperware. Let cool slightly and then cover and place in refrigerator. Once completely cooled, discard skin and bones and place meat back into storage container.

Strain the stock through a fine sieve into another pot to remove vegetables. Use stock immediately or if you plan on storing it, let it cool down and refrigerate for up to one week or freeze 2-3 months.

Strain out veggies

Chicken Stock

Source: adapted from The Cook’s Encyclopedia of Soup

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Chicken Scallopine With Basil And Fontina Cheese

Chicken Scallopine With Basil And Fontina Cheese

I have made this Chicken Scallopine many times before and it is absolutely lovely. The Fontina cheese is what really makes this dish. I like to use a Danish Fontina which is mild, sweet and nutty. It is also a very soft cheese so it can be a bit challenging to shred. Try placing the cheese in the freezer for 10-15 minutes before shredding. Of course, you could simply just cut the cheese into very thin slices instead and place onto chicken. It should roll just fine since the cheese is so soft. This recipe was originally made with sage but I just love the basil flavor with the tomatoes.

Chicken Scallopine With Basil And Fontina Cheese

Ingredients:

6 skinless, boneless chicken breasts, pounded thin

salt and freshly ground pepper

6 large basil leaves, plus more

3 ounces grated Fontina cheese, shredded

3 tablespoons olive oil

1 large garlic clove, cut into thick slices

1/2 cup white wine

1 (28 ounces) can whole San Marzano tomatoes

a pinch of red pepper flakes

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Special Equipment: toothpicks

Directions:

Rinse chicken breasts under cold running water and cut off any excess fat. Place one chicken breast in a large zip lock bag, press out inside air and close. Pound chicken breast thin using the smooth end of a meat tenderizer or a rolling-pin. Repeat with remaining chicken breasts.

Place chicken breast on plastic cutting board, narrow end facing you. Sprinkle with salt and pepper. Place on large basil leaf on top of chicken. Sprinkle with 1/2 ounce Fontina cheese (about 2 tablespoons). Starting with the narrow end, roll up chicken and seal with two toothpicks. Repeat with remaining chicken.

Warm the olive oil and garlic slices in a large heavy skillet over medium-high heat until garlic is fragrant. Add the chicken and brown on all sides. Remove the chicken to a plate and discard the garlic. Add the wine and simmer for 2 minutes, scraping the brown bits from the bottom of the skillet with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender or food processor and blend until smooth. Add the tomato mixture to the reduced wine, season with salt and pepper, stir to blend. Place the browned chicken breasts back into the skillet with the tomato sauce, cover and simmer for 10 minutes. Turn the chicken over and simmer covered for another 10 minutes. Chop extra basil and add to sauce, stir. Remove all toothpicks.

Spoon tomato sauce onto a warm serving platter. Cut each chicken breasts into half and place on top of tomato sauce. Serve immediately.

Chicken breasts rolled up and secured with toothpicks

Brown chicken on all sides.

Source: adapted from Giada De Laurentiis

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Butter Chicken

Butter Chicken

This is an absolutely delicious chicken dish; I just can’t stress that enough. Truly, this is one of my favorites. You can make it with or without the whipping cream or you can use half and half instead, I have made it either ways and it’s equally delicious. This dish is also great to make ahead of time, as a matter of fact, the flavors are more intense the following day. Try serving this with Jasmine Rice if you can find it at your local grocery store.  Also, I cut back on the amount of butter. Come to think of it, should we still call this Butter Chicken then?

Ingredients:

4 pieces Boneless, Skinless Chicken Breasts

5 Garlic cloves, minced

1 teaspoon Salt

1/2 teaspoon Pepper

1/4 teaspoon ground Coriander

1/4 teaspoon Cumin

1/4 teaspoon Cardamom

1 whole Lime, juiced

1 whole Onion, diced

2 tablespoon Butter

2 tablespoon Olive Oil

1 can (14.5 oz) Tomato Sauce

1 can (14.5 oz) Diced Tomatoes

a pinch of Crushed Red Pepper

1/2 cup Whipping Cream

1 bunch chopped Cilantro, to taste

Serve with Jasmine Rice

Directions:

Cut chicken breasts into bite size pieces and place in a large zip lock bag or bowl. Add first 8 ingredients to the chicken and mix it up well. Marinate 12-24 hours in refrigerator.

Saute onion in butter and olive oil until soft. Add marinated chicken and cook 8-10 minutes over medium heat. Add tomato sauce, diced tomatoes and crushed red pepper. Simmer for 30 minutes over medium-low heat with the lid on. Add whipping cream and cilantro just before serving over Jasmine Rice.

Source: The Pioneer Woman, originally posted on Tasty Kitchen by lillieknits

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