It’s almost Super Bowl Sunday and this dip would be a perfect addition to your menu along with chips or crudites. I will be serving this delish dip accompanied by four new varieties of Terra Chips – Pumpkin Spice Sweets (kissed with cinnamon and nutmeg), Sweet Potato, Exotic Potato (sweet, Yukon gold, and naturally blue), and Beauregard Sweets (once one of the most widely available type of sweet potato). This past fall I attended the Big Harvest Potluck food blogger’s conference in Bucks County, PA and won a year’s supply of Terra Chips and have been taste-testing and determining which are my favorites since then. Two additional new flavors – Mediterranean (Taro, sweet potato, batata or Cuban sweet potato, parsnip, and yuca along with herbs and a hint of lemon) and Tropical (coconut, plantain, sweet potato, taro, and batata) are my favorites along with Pumpkin Spice Sweets. Terra Chips are non-GMO, real vegetable chips made from unique and diverse root vegetables.
When it comes to bourbon, Maker’s Mark is definitely my favorite. This recipe is adapted from one I spotted recently on AboutFood.com and it sounded like the perfect complement to the heartiness of the chips. And what the heck………pour yourself a glass of Maker’s Mark while you’re at it and enjoy.
Bourbon and Caramelized Shallot Dip
For dip –
- ½ pound shallots, halved vertically and thinly sliced and separated into rings. (about 2¾ cups)
- ½ teaspoon kosher salt
- 4 tablespoons olive oil
- ¼ cup Maker’s Mark bourbon or other bourbon plus 2 tablespoons
- 1 teaspoon Worcestershire sauce plus ½ teaspoon
- 8-ounce container crème fraîche (can substitute sour cream)
- 6-ounce container plain Greek yogurt
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon coarse ground black pepper
- Terra Chips or crudites
For frizzled shallots garnish/mix-in –
- 2 cups sliced shallots
- hefty pinch of white flour
- 2 tablespoons olive or canola oil
- kosher salt and coarse ground black pepper
- In a wide skillet, heat the olive oil over medium-high heat, add the sliced shallots, and season with the salt. Saute the shallots for 9-10 minutes until they begin to soften and color.
- Reduce the heat to medium-low and cook for another 5 minutes, stirring as needed to prevent burning.
- Add the ¼ cup of bourbon and the 1 teaspoon of Worcestershire sauce to the shallots and cook over medium to medium-high heat until the liquid is mostly evaporated. Remove from the skillet and drain and cool the shallot mixture on a paper towel-lined plate. Season with a bit of kosher salt – taste first, it may not be needed.
- Add the cooled shallot mixture to a medium mixing bowl and stir in the crème fraîche, yogurt, remaining ½ teaspoon Worcestershire sauce, remaining 2 tablespoons bourbon, and the nutmeg, cinnamon, and black pepper. Combine until smooth.
o make the frizzled shallots topping/mix-in:
- Add a pinch or two of flour to the sliced shallots and toss until coated. Heat the olive or canola oil in a medium skillet over medium-high heat. Add the shallots and sauté for 6-8 minutes or until they are brown but not burned. Drain on a paper towel-lined plate and season with kosher salt. They will crisp up as they cool.
- Garnish the dip with the frizzled shallots and serve.
© 2015 Kitchen Serendipity
It’s good to be back! This blog tends to fall by the wayside each holiday season between Thanksgiving and New Year’s Day due to a substantial increase in the number of family beach photo shoots that I do. But all is said and done and edited – time to get back to recipes for you.
Without a doubt, January is a month where “comfort food” comes to mind, even here in Florida. Whether comfort is desired because it’s chilly outside or maybe because colds and the flu are going around – it feels nice to sit down to a dish that is warm, delicious, simple, and filling.
This chicken and rice recipe is just that. I made this recently for my good friend Tammy who is battling breast cancer. Why bad things happen to good people is just so unfair. She runs our school’s lunchroom service that many of us moms volunteer our time to and is the mom to four amazing boys (well two should be called young men – sorry guys). She is our hero and we have rallied our support around her to keep her chin up, her big girl panties on, and to fight this damn cancer. And YOU WILL.
I asked Tammy if I could bring something over to feed her and the boys and she happily agreed so long as it was something very plain with minimal ingredients. Plain? I can do plain. This uses economical yet delicious chicken thighs that are first sauteed to brown the skin and then braised in a wine and chicken stock bath. (Yes – there was wine in there Tammy and I will also confess that I flavored the stock with an onion and I know you dislike onions. Yes I took it out….don’t worry. And you know the old saying, “I cook with wine……sometimes I put it in the food.”) This recipe travels well and if a large quantity is not needed, this can easily be cut in half. More is better with this I think though. Hang tough Tammy! We love you. And thanks for letting me share this on my blog. 🙂
One Pot Chicken and Rice
- 2 tablespoons olive oil
- 6-8 bone-in, skin-on chicken thighs (about 3 pounds)
- kosher salt and coarse ground pepper
- 1 onion, sliced in half
- ½ cup dry white wine
- 2 cups low-sodium chicken broth
- 2 cups long-grain white rice
- 2 bay leaves
- 3 sprigs fresh thyme
- ½ teaspoon freshly grated ginger (or to taste)
- ¼ chopped fresh parsley
- lemon wedges (for serving)
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season both sides of the chicken with salt and pepper and add skin-side down into the pot. Cook until nicely browned on both sides, about 10 minutes. (Tip: Try to resist moving the thighs around when they are skin-side down and wait until they are ready to turn. Helps to prevent the skin from sticking to the pot.) Pour off most of the fat; cover and cook on low for 25 minutes.
- Add the wine to deglaze and turn up the heat to medium-high. Let reduce by about half. Then add the 2 cups of broth along with two cups of water. Nestle the two onion halves in the pot around the chicken. Add the rice, bay leaves, and ginger, season with salt and pepper, and bring the liquids to a boil. Cover the pot until the the rice is cooked and has absorbed the liquid, about 25 minutes.
- Remove and discard the bay leaves (and onion if desired). Transfer the chicken and rice to a serving platter and garnish with the parsley and lemon wedges and serve.
*To halve the recipe, use 4 chicken thighs, 1 cup chicken broth, 1 cup water, and ¼ cup wine.
Okay I’ve been promising this recipe like forever. I don’t mean to be a slacker, but sometimes life just gets in the way of finalizing and posting recipes. But here it is……it’s very basic, very simple, and I probably make this at least once a week. Because it’s very basic and very simple. And to go along with the theme of basic and simple, these are even iPhone photos lol.
Roasted Chicken and Cauliflower
- 1 whole chicken, 3 -4 pounds
- 5 tablespoons butter, divided
- Several springs of fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon paprika, divided
- 10-ounce package cauliflower florets, large pieces quartered
- ¼ – ½ cup white wine
- kosher salt and coarse ground black pepper
- Preheat the oven to 425°F. Place three tablespoons of butter in a small ramekin and heat in the microwave until melted, about 30 seconds.
- Place the chicken in a roasting pan with a rack, drizzle the melted butter over it. Season with the onion powder, most of the paprika, salt, and pepper. Scatter a few sprigs of thyme over the top, reserving some for the cauliflower.
- Roast the chicken for 20 minutes at 425ºF and then turn the oven down to 375ºF. Continue cooking until the juices run clear, about another 50 minutes depending on the size.
- When the chicken is cooked, remove it from the baking dish and place on a plate and tent with a piece of foil to keep warm. Remove the rack from the dish. Return the oven to 425ºF.
- To the baking dish, add the wine, cauliflower, and 1-2 tablespoons of butter. Scatter the remaining thyme sprigs over the top and season with salt pepper, and the remaining paprika. Stir to combine.
- Roast for 10-12 minutes, stirring occasionally.
- Carve the chicken and add the cauliflower and juices to a serving plate. Enjoy!
Earlier this summer, I was selected as one of the 50 blogger-participants for author and blogger Jenny Rosenstrach’s recipe challenge/recipe review for her latest book, Dinner: The Playbook which is the follow-up to her immensely popular first cookbook, “Dinner: A Love Story” – also the name of her equally popular blog. Her latest book includes a detailed, 30-day plan for mastering the art of the family meal which is a must-have for busy parents. It also includes 80+ kid-vetted recipes to help get those homemade dinners on the table without relying on the all too common menu rotation of pasta, pizza, burgers, and more pasta. I wish these books had been around when my son was younger….it may have helped him to become a more adventurous eater but at the very least, we always had a homemade meal on the table. And still do. But when time is limited and everyone has a crazy schedule, it can be rough to do so. From Dinner: The Playbook I made three recipes – Zucchini Fritters with Sour Cream and chives (delish), Chicken with Artichokes in Creamy Mustard Sauce (yum), and the Slow-Cooker Korean Short Ribs (sooo00 good). Jenny was wonderful to give me permission to post one of her recipes (I know a lot of you asked for recipes when I posted the pictures this summer) – so the recipe for Slow-Cooker Korean Short Ribs is included at the end of this post.
Now on to the giveaway! The publishers of Dinner: The Playbook sent us our new copy of the book (we had the preview copy) AND have been so nice to offer an additional book for giveaway purposes. You have four chances to win and please comment here on my blog in the comments section for each entry you make. Winner will be chosen randomly by random.org. Contest runs until 12 pm EST on Friday, September 12. US entries only please and you must provide a valid email address. You may select all or any one of the following:
1. Leave a blog comment here about what would make your family dinner routine easier. Or….what is your go-to dish that will get dinner on the table?
2. Tweet the following: Slow-Cooker Korean Ribs + giveaway @staceysiegal for @dinnerlovestory new book Dinner: The Playbook http://tinyurl.com/mudgycc
3. “Like” Dinner: A Love Story on Facebook
4. “Like” Kitchen Serendipity on Facebook
Slow-Cooker Korean Short Ribs
- 3-4 pounds country- style pork ribs or beef ribs (meat can go in frozen)
- 1 cup light brown sugar, packed
- 2 garlic cloves, smashed
- 1-inch piece ginger, peeled and grated
- 1 cup low sodium soy sauce
- 3 fresh whole jalapeños
- Combine all of the ingredients in a slow-cooker, stir in ½ cup, and cook on low for 6 to 8 hours.
Recipe © Jenny Rosenstrach | 2014 Random House Publishers
Fall may be just around the corner for a lot of people, but here in Florida we get to endure a few more weeks of temperatures in the 90’s (ugh). So I think that this chilled soup that I adapted from Food & Wine magazine needs to be on the menu for September for sure. This will be the easiest gazpacho you every make – you halve the tomatoes, throw them in the blender along with a good extra-virgin olive and garlic, remove to a bowl and add a diced jalapeño, and chill. I do press the contents of the blender through a sieve into the bowl to get rid of the tomato skins but you don’t have to if you don’t want to – but I love the creamy texture. I used a brand called Solle from Lakeside Produce but check your farmer’s market as well.
Easy Yellow Gazpacho
- 30 ounces yellow grape tomatoes, halved (3 10-ounce containers)
- 2 garlic cloves, crushed
- 1/3 cup fruity extra-virgin olive oil
- 1 jalapeño pepper, seeds removed and diced
- Kosher salt and coarse ground pepper
- ½ cup crème fraîche
- chopped chives
- Add the tomatoes and garlic to a blender along with 1/3 cup of water and puree until combined. With the blender on, remove the top cap in the cover and slowly drizzle the olive oil into the mixture .
- Set a sieve over a bowl and, using a spatula, strain the mixture and press down on the tomato mixture to release all the liquid into the bowl.
- Stir the minced jalapeño into the soup and season with salt and pepper. Chill for at least 45 minutes in the refrigerator.
- Ladle the gazpacho into bowls and top with about 2 tablespoons of crème fraîche for each serving. Garnish with chives and serve.
Makes 4 servings Adapted from Food & Wine magazine, August 2014