Bacon Chicken and Dumplings (Organic ingredients)

This recipe does NOT qualify as healthy but it does include a few organic ingredients.  Sometimes you just can’t help yourself and have to eat comfort food.

Ingredients

• 4-6 slices bacon
• 5 Medium white potatoes, peeled and diced
• 1 Medium Sweet Onion, diced
• 4 Skinless, boneless chicken breasts  (organic) – diced and seasoned with poultry seasoning.
• 3 Cups – Low Sodium Chicken Broth
• 1 Tsp. Paul Prudhomme’s Magic Poultry Seasoning (to taste)
• Coarse Sea Salt and Fresh ground Black Peppercorns (to taste)
• 1 14-15 Oz. Can, Whole kernel corn, drained
• 3 Cups, Low Fat Half-and-Half

• 1 ½ Cups Bisquick  
• 1 Cup Organic 2% Milk

Directions

1. Place bacon in an extra large Cast Iron (CI) Skillet or 6 Qt. Dutch oven and cook until done (or microwave in advance and save grease).  Crumble Bacon and set aside.

2. Keep or put the bacon grease in the skillet and bring up to temperature.
3. Add the diced potatoes, onion and chicken to the bacon grease and simmer for 15-20 minutes, stirring frequently (it will cook slower in a Dutch oven due to smaller pan area). Note: If using a Dutch oven add a little EVOO to keep the chicken from sticking to the pan during simmering.   
4. Add the chicken broth, corn, more PP’s poultry seasoning, sea salt and fresh pepper.
5. Pour in half-and-half and bring to a boil; add crumbled bacon.
6. Biscuits: In a medium bowl, combine the Bisquick with milk and mix well (dough should be thick enough to ‘drop’).
7. Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10-12 minutes uncovered.  Cover the pan and simmer another10 minutes. Be careful NOT to stir while simmering, or dumplings will fall apart. 

Pork and Hominy Stew

A tasty twist on beef stew this pork stew uses some different peppers and hominy instead of some of the more traditional stew ingredients like potatoes, etc.  Serve with warm corn bread or spoon over steamed rice with dinner rolls. We used organic meat and veggies where available.
Ingredients

•1 Tbls plus 2 Tsp Chili Powder
•1 Tsp Sea Salt
•½ Tsp ground Black Pepper

•2 ½ Lbs. Boneless Pork (Shoulder, Butt, Roast, Boneless Spare Ribs) cut into 1 1/2 inch pieces
•4 Slices, Bacon, cooked and chopped
•1 Large Sweet Onion, thinly sliced
•1 Cup Diced Ham (not smoked)
•2 Medium Carrots, peeled, chopped/sliced
•6 large garlic cloves, chopped
•2-3 Anaheim Peppers, seeded, cut into 2 x 1/4-inch strips (or sub your favorite, Jalapenos, poblano chilies,*)
•2 Cups, drained canned White Hominy (or Yellow)
•1 Cup canned Diced Tomatoes in juice
•1 Cup Beer
•1 Cup Chicken Broth (low sodium)
•1 Tsp. dried Marjoram
•¼ Cup chopped fresh Cilantro

Preparation
1.Mix 1 tablespoon chili powder, salt, and pepper in bowl. Rub spice mixture all over pork. Sauté bacon in heavy large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Working in batches, add pork to drippings in pot and sauté until brown on all sides, about 10 minutes per batch. Using slotted spoon, transfer pork to bowl.
2.Reduce heat to medium. Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits. Add chilies; stir 1 minute. Stir in hominy, tomatoes with juices, beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder and bring to boil. Reduce heat; cover and simmer until pork is very tender, about 1 hour. DO AHEAD Can be prepared 1 day ahead. Cover and chill bacon. Cool stew slightly. Chill uncovered until cold, then cover and keep chilled.
3.Simmer stew uncovered until liquid is slightly reduced and thickened, about 10 minutes. Optional: Season with salt and pepper.
4.Transfer to bowl.
5.Sprinkle with reserved bacon and cilantro.
*These fresh green chilies, often called pasillas, are available at Latin American markets and also at some supermarkets.

What is the difference between Stock and Broth?

I saw this question on another forum I participate in and thought it worthy of discussing here on my blog.  So here goes. 

Typically 'stock' contains bones and some trim. Broth, on the other hand, is usually made with pieces of actual meat, and seasonings so it tends to be richer (Obvioiusly in the case of vegetable broth, meat is not required).  

The terms stock and broth have become interchangeable over the years because they are very similar: water simmered with meat and/or bones, and usually some vegetables and aromatic herbs, then strained.

BOTH can be used as a base for soup, stews, sauces and even gravy but there is one distinguishing characteristics between the two; broth is actually a 'finished product' and can be served on it's own.

So, what is the practical description of how to use both? The simple answer is that if your recipe calls for broth or stock you can use either.

You can also find canned or boxed broth at the grocery like the ORGANIC example pictured here!

Chicken Chorizo II - (One Dish Meal Organic)

This dish combines the flavors of Chicken Thighs and Spanish Chorizo (sweet or spicy sausage) in a tasty ‘One Pot’ brown rice Dutch oven dish.

There are many varieties of Chorizo but Spanish chorizo is typically the most readily available in the grocery store. It is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used. Chorizo comes in short, long, hard and soft varieties, some of which are suited to being eaten as an appetizer or tapas, whereas others are better suited to cooking. Leaner varieties are typically better suited to tapas, eaten at room temperature, whereas fattier versions are generally used for cooking. A general rule of thumb is that long, thin chorizos are sweeter and short chorizos are spicy, although this is not always the case.

Ingredients
 1 Lb. Boneless organic chicken thighs
 ½ Lb. - Chorizo (soft for this recipe)
 2 cups - Long Grain Brown Rice (not instant)
 1- 4 oz. bottle White Zinfandel wine (or substitute ½ bottle white cooking wine)
 2 each - Roasted Red Peppers cut into thick slices (canned or prepared ahead of time on the grill)
 1 Small Sweet Onion, sliced thin
 2.5 cups - Chicken Broth
 1 cup - Frozen Peas
 Paul Prudhommes Poultry Magic Seasoning (to taste)
 Extra Virgin Olive Oil (EVOO)
 2 Tsp. – Oregano (or 2 Tbsp. Fresh Chopped Oregano)
 1 Tsp. - Crushed Red Pepper (flakes)
 6 cloves - Fresh Garlic, minced
 2 each - Bay Leaf
 Paprika - Pinch


Preparation
1. Preheat Big Green Egg to High Heat.
2. Season chicken with PP’s seasoning. In the Dutch oven drizzle in some EVOO and add the chicken and let cook until tender. Add the Chorizo, stirring frequently until browned (4-5 minutes max.).
3. Add the sliced onions, red pepper flakes, oregano, bay leaves and a pinch of paprika and stir until onions are transparent.
4. Cook, stirring frequently and add broth and keep stirring until it comes to a boil.
5. Add rice and shut down the egg and cover Dutch oven for 5-8 minutes. Stirring occasionally.

6. Remove from heat and let set for 15 minutes. Stir in the frozen peas with a fork, cover Dutch oven and let sit for 5 more minutes and serve.

Paella

I wanted to try something different so a couple weeks back I queried the forum for recipes. This version is a mix of things I found on the internet and those I got back from the eggheadforum.com group.   I ordered this pan off of eBay and thought it would be here in time for Mothers Day...however it arrived a day late so had to wait until this weekend to prepare this dish. It turned out fantastic. If you cut the ingredients in half it would feed two VERY hungry people well as an option. ENJOY!

Paella; a yummy Spanish dish with its classic saffron-yellow rice, brightly colored veggies and combination of seafood and meats. For this recipe I even purchased a vintage Dansk paella pan for preparation (go to have all the right tools (or toys)). Serves 6.

INGREDIENTS
1 ½ Lb. Boneless, Skinless Thighs or Breasts (Organic preferred) chopped into bite size pieces
1 Tsp. Turmeric
1 Tsp. - Pimentón
¼ Tsp. Oregano
1 Tsp. Parsley (dried, chopped)
1 Tsp. Sea Salt, fresh ground)
¼ Tsp. Black Pepper (fresh ground peppercorns)
EVOO (Extra Virgin Olive Oil)

2 links – Spicy Italian Sausage (Sub: Chorizo), sliced thin

1 Large Sweet or Vidalia onion, chopped
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
2 Cups Rice Options: Medium Grain Rice + 1/4 teaspoon saffron thread, crushed OR Yellow Saffron pre-spiced Medium Rick
1 Cup Diced Plum Tomato
¼ Tsp. Red Pepper Flakes

Garlic to taste 2-4 Garlic Cloves (Sub: Garlic Onion in season)

4 Cups – Chicken Broth, low sodium
1 Lb. Large Shrimp, peeled and deveined
1 Cup - Asparagus, cut diagonally
½ Cup – Frozen Peas, thawed

DIRECTIONS
1.Preheat Big Green Egg to 400 degrees. If you can’t swing grilling this recipe you can start it on the cook top and finish it in the oven (sacrilegious of course).

2.Add Turmeric, Pimentón, Oregano, salt and pepper to chicken stock and set aside.
3.Heat oil in Pan of Choice (Paella, Iron Skillet, Terracotta, etc) and precook the chicken and sausage then remove from heat and set aside.
4.Sauté the onions and garlic, asparagus and peppers and set aside.
5.Change from direct to indirect setting and add the stock and rice, Paprika, Saffron (if applicable).
6.Stir ONCE and close the lid and sauté for 15 minutes checking the rice for tenderness before adding the remaining ingredients.
7.Add the shrimp, sausage, chicken and sautéed veggies, peas and stir well and close the lid again for 10 minutes of simmering.

Tagine Chicken (One Dish Meal)

Chicken and veggies on the Big Green Egg ala TAGINE.  Cooked indirect (using the platesetter) at 370-400 degrees for 60 – 75 minutes...and it will be done to perfection. The results are one amazingly flavorful one dish meal; 90 minutes from lighting the lump to the table (let rest for 10 minutes before serving). This recipe serves 2 a large one-dish meal with leftover veggies.

Ingredients
2 bone-in Chicken Breast
2 Whole Tomatoes, sliced
Option-14-16 oz. Whole Peeled Canned Tomatoes
Chef Paul Prudhommes Poultry Magic
5 Carrots, quartered
1 Green pepper sliced
1 Red pepper sliced
1 Sweet Onion Chopped
2 Potatoes – Chopped to bite size pieces
Fresh Ground Sea Salt
Fresh Ground Pepper
Paprika (to taste)
Capers (to taste)
EVOO
2 Cups Chicken Broth

Preparation
1. Slice and quarter carrots and place in bottom of Tagine on a few tablespoons of EVOO (keeps the chicken from sticking to the bottom.
2. Rub chicken breasts with Poultry Magic and place on carrots.
3. Chop potatoes, tomatoes, onion and peppers and layer on top and around the chicken breasts.
4. Pour chicken broth into Tagine and add capers and paprika, salt and pepper to taste, cover and cook with no peeking.
5. Cook for 60-75 minutes, remove and let rest with Tagine lid in place for 10-15 minutes.

A tagine or tajine (Berber: taǧin) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. A similar dish, known as Tavvas, is found in the cuisine of Cyprus. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.

Chicken Chorizo One Dish Meal on the BGE Happy V Day !

This dish combines the flavors of Chicken Thighs and Spanish Chorizo (sweet or spicy sausage) in a tasty ‘One Pot’ brown rice Dutch oven dish.

There are many varieties of Chorizo but Spanish chorizo is typically the most readily available in the grocery store. It is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used.

Chorizo comes in short, long, hard and soft varieties, some of which are suited to being eaten as an appetizer or tapas, whereas others are better suited to cooking. Leaner varieties are typically better suited to tapas, eaten at room temperature, whereas fattier versions are generally used for cooking. A general rule of thumb is that long, thin chorizos are sweeter and short chorizos are spicy, although this is not always the case.

Ingredients

 2.5-3.0 lbs - Bone-in skin-on chicken thighs

 .75-1.0 Lb. - Chorizo cut into bite size pieces (.75-1”)

 1 ½ cups - Long Grain Brown Rice (not instant)

 1-2 each - 4 oz. bottle White Zinfandel wine (or substitute ½ bottle white cooking wine)

 3 each - Roasted Red Peppers cut into thick slices (canned or prepared ahead of time on the grill)

 1 large - Sweet Onion, sliced paper thin

 3 cups - Chicken Broth

 1 cup - Frozen Peas

 Sea Salt and Black Peppercorns (season to taste)

 Extra Virgin Olive Oil (EVOO)

 2 Tsp. - Oregano (if fresh chopped use 2 Tbsp.)

 ½ Tsp. - Crushed Red Pepper (flakes)

 6 cloves - Fresh Garlic, minced

 1 each - Bay Leaf

Preparation

1. Preheat Big Green Egg to a decent flame with grid in place for initial cook.

2. Season chicken with salt and pepper to taste. In the Dutch oven (or separate cast iron skillet) heat up the EVOO and add the chicken (skin side down) and let cook until golden brown (6-8 minutes). You may have to work in batches and set aside.

3. Pour off excess fat if cooking in the Dutch oven and cook the Chorizo stirring frequently until browned (4-5 minutes max.) then transfer the Chorizo to a plate and leave the excess fat in the Dutch oven.

4. With Dutch oven still on the grid add the Oregano, Pepper flakes, Garlic, Onion and Bay Leaf and cook, stirring frequently until Onion begins to brown and get soft. Add the Rice and cook, stirring frequently until glossy (1-2 minutes) then add the wine and bring to a boil stirring frequently and reducing by about fifty percent.

5. Place Chicken, Chorizo and peppers into the rice mixture and bring to a boil, stirring frequently then remove from grid.

6. Remove the Grid and place the plate setter (legs up) in the egg. Stabilize dome temperature at 400 degrees and place the Dutch oven on the plate setter. Add the Chicken Broth, salt and pepper (to taste), cover and let cook for 60 to 70 minutes.

7. Remove from heat and uncover, stir in the frozen peas with a fork, cover Dutch oven and let sit for 10 minutes. Option: Roast the red peppers first if not using canned roasted peppers); serves 5-6.

Chicken and Shrimp Kiao Man (a variation of Thai Wonton Soup)

A variation on a more traditional Kiao Man (Wonton soup) this recipe substitutes green onions for scallions, Sake for Rice Wine and chicken for pork. The preparation to eating time about one hour and this recipe feeds 4 as a meal or 6-8 single servings as a Soup or Appetizer


Ingredients

8 cups – Chicken Broth
9 Oz. – Cooked Chicken Breast meat
1 Cup – Chopped Fresh Bok Choy
12-18 Medium/Large – Cooked, peeled shrimp
24-28 Wonton Wrappers
1 cup – Diced Baby Mushrooms

Note: The next four ingredients are split ½ for Soup and ½ for Wontons
2 TBS – Sake
2 TBS – Soy Sauce
2 Tsp – Brown Sugar
5 Large- Green Onions
6 Tsp. – Fresh Ground Ginger Root

Preparation of the Wontons

1. In a chopper or food processor place the chicken, shrimp and remaining ingredients.
2. Chop fine and set aside for 15 minutes.
3. Place one teaspoon of mixture onto a wonton noodle, wet the edges, fold into a triangle, wet edges again and fold one more time.
4. Place wontons in large pot of boiling water and boil until they float to the top.

Preparing the Soup
1. Bring chicken broth to a rolling boil
2. Add ingredients and simmer for 10 minutes.
3. Add Wontons and simmer for 10 more minutes (very low temperature) and serve.

Turkey on the Big Green Egg for Beginners or Newbies...

New to Eggin' and your bitter half says NO WAY are we going to ruin a turkey on that 'thing'...try this simple recipe and avoid disaster. There are lots of blogs and sites ready to help you out if you're wondering if the Turkey moves from the oven to the Egg this holiday season! COOK BREAST SIDE DOWN !!!