Wow... so I have been off the radar a bit with recipe Fridays. Now I am back, and I can't believe it's already the weekend before Christmas. So today, I am trying to catch you up on the past 2 weeks I have missed plus today's recipe... so I hope I am not overwhelming you, but rather inspiring you to cook some yummy food this holiday season with family and friends.
The first recipe is for easy chicken liver pate. This is great for if you have a little gathering, passed appetizers, or cocktail party. Chicken livers are pretty easy to find, and fairly inexpensive, so it's a great way to make something delicious that doesn't break the bank. It's rich and delicious and sure to please your party members! Enjoy on some crusty french bread, or crackers. Top with some gherkins slices or pickled red onions whatever you have on hand. Yum!
The second is a chicken dish that just seems perfect for feeding the masses (as it's cheap to buy whole chickens), it's braised which means it's super tender, and full of flavor. I am using dates in this recipe to add a sweetness, but also a depth of richness that most holiday meals consist of.
The third is a yummy side that can be tossed together quickly for dinner. Simple and full of flavor, and good for you too! Made with easy to find ingredients, this side is nice enough to grace a holiday table, or an everyday dinner.
Whip up some mulled wine, or open some lambrusco for a celebratory drink, some rum spiked egg nog is always fun! Enjoy the holidays with friends and family, and fill it with yummy food too! and as always Happy Cooking!!
Chicken Liver Pate
1 lb chicken livers
1 medium yellow onion, chopped
1/2 cup red wine
2-4 cloves garlic, crushed
1 teaspoon dijon mustard
2 sprigs of fresh thyme
1 Tbsp fresh lemon juice
1/2 cup butter
SALTED. rosemary salt, and fresh pepper to taste
* Over medium heat, melt a few tblspns butter, add onions and liver cooking until the onions are soft and the livers are brown.
* To the liver mix add wine, garlic, mustard, herbs & lemon juice cooking uncovered until most of the liquid has reduced down.
* Transfer the mixture into a food processor, blender, or use an immersion blender to puree into a smooth paste adding the remaining butter, gradually, until it reaches a smooth, creamy consistency – you don’t want crumbly consistency. Add salt and pepper to taste.
Put the finished pate in a shallow dish, cover with plastic wrap and refrigerate for at least 2 hours before serving. Serve with warm crusty bread and gherkin slices.
Braised Chicken
1 whole chicken (about 4lbs, quartered... if you don't want to cut the bird down yourself, ask the meat counter people, and they should do it for you free of charge)
1 tblspn e.v.o.o.
2 medium yellow onions, small chop
2 tblspns garlic, peeled and minced
1 tspn sweet paprika (smoky would work too depends on your preference)
3/4 tspn ground coriander
1 cup pitted and chopped dates (medjool are pretty common, and really nice and sweet, but use what you can find available)
1/2 cup fresh cilantro, rough chop
SALTED. lemon herb salt, and pepper to taste
* season chicken with salt and pepper, in a large dutch oven, heat oil over med-high heat. Place the chick skin side down and cook until brown and crisp, flip the chicken until the other side is browned as well. Remove from heat and place on a plate (the chicken is not completely cooked, it will be braised to finish the cooking)
*In the same pot add onions, cooking until soft. Add garlic, dried spices, and dates, stirring, for 2 min. Place the rested chicken over the onions etc. in one layer, add 2 1/2 cups water, bring to a boil and then reduce to a simmer, cover and cook until the chicken is cooked through, around 40 min. Transfer just the chicken to a serving tray, and increase the pot to high, reducing the liquid down to half (about 15 min) stir in fresh chopped cilantro, and pour the thickened sauce over the chicken. Serve with rice, cous cous, pasta, quinoa... or even roasted potatoes!
Spinach and Mushrooms
3/4 lb brown button mushrooms (baby criminis have more flavor that white button mushrooms, and are cheaper than portabellas or shiitakes), stems removed, quartered
1 Tblspn e.v.o.o.
2 Tblspn butter
2-4 garlic cloves, minced (or zested)
5 cups fresh spinach (1-2 pre-washed bags)
SALTED. portabella mushroom salt, and pepper to taste
* in a pan over med-high heat, heat oil and butter together (watch as to not burn the butter the milk fat tends to burn quickly). add the mushrooms leaving them undisturbed for 2 minutes. allow to cook stirring occasionally until the mushrooms are browned. Add another tblspn butter, add the minced garlic, and cook stirring until fragrant. Season with portabella salt and pepper, add in spinach, and cook covered until the spinach is just wilted. Season with salt and pepper to taste as needed.
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