Main Dish

Chicken Cacciatore

Teaching a Foods Lab in one hour is a hard task, so I was always looking for recipes that could be made in two lab days. Chicken Cacciatore fit the bill. The sauce could be made one day and stored. Then it could be reheated while the pasta was cooking and then served. The recipe calls for chicken breasts or tenders, but when I first started teaching we used a whole chicken in this recipe and I even taught students how to cut up a chicken! My how times have changed.

Do not fail to add the cooking wine. It is the key ingredient for flavor. You can use white wine but in class, we used cooking wine which has salt added. A little story about that- salt was added to cooking wine to keep the cooks from drinking and getting drunk! Enjoy.

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Chicken Cacciatore

Inspired by Betty Crocker Cookbook
Course Main Course
Cuisine Italian
Keyword chicken, cooking wine, Parmesan cheese, pasta, tomatoes
Servings 4 servings
Author stevens1951

Equipment

  • large skillet with lid
  • pasta pot

Ingredients

  • 1 1/2 lbs. Chicken breasts or tenders
  • 1/4 cup olive oil
  • 1/2 cup flour
  • 2 cups thinly sliced onion rings
  • 1/2 cup green pepper
  • 2 cloves garlic crushed
  • 1 14 ounce can diced tomatoes
  • 1 8 oz can Tomato sauce
  • 1 teaspoon salt
  • 1/4 teaspoon oregano
  • 1/4 cup white cooking wine

Instructions

  • Heat oil in large skillet. Coat chicken pieces with flour and cook in oil over medium heat 15 minutes until light brown. Remove chicken; set aside.
  • Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender. Stir in remaining ingredients except wine. Add chicken to sauce. Cover tightly; simmer 20-30 minutes or until tender. Add cooking wine last 15 minutes of cooking. Serve over shell pasta. Sprinkle with fresh Parmesan. 4 servings.

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    Shrimp and Okra Gumbo

    Proud to see my former Culinary Arts student, Omar, working the oyster bar at Tia Juanita’s Fish Camp. I like to order Shrimp Gumbo to see if it’s anything like what I make. To my surprise, the roux tasted exactly like mine! I will order it again along with the Oysters Royale that Omar so generously shared. I’m glad he did, after watching him make them I was ready to order them for dessert. In honor of Omar, I’m sharing the Shrimp Okra Gumbo Recipe by Chef Paul Prudhomme. Enjoy!

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    Shrimp and Okra Gumbo

    Inspired by The Prudhomme Family Cookbook, 1987, page 194
    Course Main Course
    Cuisine Cajun
    Keyword hot, okra, rice, roux, shrimp
    Servings 12 main dish servings

    Equipment

    • shrimp peeler/ de-veiner
    • heavy stock pot
    • Cast-iron Dutch oven

    Ingredients

    • 3 pounds small shrimp peeled and shrimp shells used to make stock
    • 1 tablespoon salt
    • 2 1/4 teaspoons salt
    • 1 teaspoon ground red pepper may use more
    • 1/2 teaspoon garlic powder
    • 2 cups finely chopped onion in all
    • 2 cups finely chopped bell peppers
    • 1 cup vegetable oil in all
    • 1 cup all purpose flour
    • 1 1/2 pounds okra, sliced 1/4 inch (about 6 cups) can use frozen
    • 1 1/2 cups tomatoes peeled and chopped
    • 3 quarts Seafood Stock in all
    • 1 1/2 teaspoons garlic finely chopped
    • 1 cup chopped green onions tops only

    Instructions

    • Place shrimp shells in large pot and cover with 3 quarts of water. Bring to a boil, reduce heat and simmer until stock is needed.
    • Place the shrimp in a large bowl. Sprinkle with 2 tablespoon of the salt, 1/2 teaspoon red pepper, and the garlic powder. Stir well, cover, and refrigerate until ready to use.
    • In a medium size bowl, combine 1 cup of the onions with the bell peppers and set aside.
    • Heat 1/2 cup oil in a 2 quart cast-iron Dutch oven over high heat until oil is hot and just short of smoking, about 4 minutes. Using a long -handled metal whisk or wooden spoon, very gradually stir the flour into the hot oil. Cook, whisking constantly or stirring briskly, until roux is medium red-brown, 3 to 4 minutes, being careful not to let mixture scorch or splash on your skin. Reduce heat to low and cook until roux is dark red-brown, 1 to 2 minutes more, whisking or stirring constantly. Remove from heat and immediately add the onion and bell pepper mixture, stirring with a wooden spoon until well mixed. Continue stirring until roux stops getting darker, about 2 minutes more. Set aside.
    • In a 6-quart saucepan or large Dutch oven, combine the remaining 1/2 cup oil with the okra, tomatoes, 1 1/4 teaspoons of the salt, the remaining 1 cup onions, and 1/2 teaspoon red pepper. Place over high heat and cook about 20 minutes, until sticking is excessive, stirring frequently (almost constantly toward end of cooking time) and scraping pan bottom well each time. Add 1/2 cup of the stock and cook and stir about 5 minutes more. (The procedure of stirring and scraping the pan bottom is a major factor in making this dish so good!)
    • Remove the shrimp shells from the stock. Add 3 1/2 cups of the stock to the okra tomato mixture and stir until all sediment on pan bottom is dissolved. Bring mixture to a boil, then add the roux by spoonfuls to the boiling stock, stirring until roux is blended in before adding more. Add the remaining 2 quarts stock, the chopped garlic, and the remaining 1 teaspoon salt, and return mixture to a boil. Reduce heat and simmer about 40 minutes, stirring occasionally. Stir in the green onions and cook about 5 minutes, stirring occasionally.
    • Now turn heat to high, stir in the shrimp; cook just until gumbo comes to a simmer and shrimp are pink and plump, stirring occasionally. Do not overcook shrimp. Remove from heat and serve immediately.
    • Serve 1 1/2 cups gumbo over cooked rice.

    Notes

    This recipe is best made with fresh gulf shrimp.  If not available, buy Texas Gulf Shrimp with peel on the in the frozen case.  i never buy farm raised or from any foreign country, only Gulf shrimp will do. 

    This post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. These are the exact same stock pot and peeler I use. The Dutch oven is similar, They work just fine. Thanks for your support.

      Nasi Goreng (Indonesian Fried Rice)

      My first introduction to Nasi Goreng was at Odette’s home. This Indonesion fried rice is an everyday dish often made with ham. What makes it so delicious is Kecap or ketjap which is the sweet soy sauce used in her recipe. Later I found this recipe in a Johnson and Wales newsletter. The recipe called for soy sauce but I substituted the sweet soy sauce. After you try this recipe, you will not want to go back to using soy sauce. Enjoy!

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      Indonesian Fried Rice (Nasi Goreng)

      inspired by Chef Henkel, Johnson and Wales University
      Course Main Course
      Cuisine Indonesian
      Keyword chicken, egg, rice, soy sauce
      Servings 4 servings

      Equipment

      • wok with utensils
      • rice cooker

      Ingredients

      • 3 eggs beaten
      • 3 tablespoons vegetable oil divided
      • 1/2 teaspoon dried red pepper flakes
      • 1 clove garlic minced
      • 1/2 cup raw chicken breast sliced thin
      • 1/2 cup small shrimp peeled and deveined
      • 1/2 cup celery leaves and young stems cut into 1/2 inch pieces
      • 3 green onions cut into 1/2 inch pieces
      • 2 cups cooked rice cold
      • 1/2 teaspoon salt
      • 1 to 2 tablespoons sweetened soy sauce or to taste

      Instructions

      • Cook the rice ahead of time and cool.
      • Fry the eggs in one tablespoon oil to make a flat omelet. Allow to cool and slice into thin strips.
      • Put the remaining 2 tablespoons of oil in a large wok or frying pan. Heat and saute the pepper and garlicd for one minute. Add the celery and green onions and saute briefly. Add the chicken and shrimp and stir-fry until the shrimp turns pink. Add the rice, sweetened soy sauce and salthe and heat thoroughly. Garnish with egg strips and serve immediately.
      • Meat substitutions: ham, deli ham works really well and is quicker. Green bell pepper can be substituted for the celery.

      Note, this post includes affiliate links where I get a small commission if you make a purchase, at no additional cost to you.  The Kecap or Sweet Soy Sauce is a must to make this dish authentic. Sometimes it can be found in local Asian markets.Thanks for supporting Sarah Stevens!

        David’s Hot and Spicy Smoked Chicken Wings

        After seeing my brother, David, demonstrate his barbecue spice at a local grocery store, I couldn’t resist smoking these bad boys. We used Hot and Spicy BBQ Seasoning, but they were not too hot and tasted as good as they look.

        David’s Seasoning can be purchased at HEB or Brookshire Brothers

        We used our Green Mountain Pellet Grill to cook David’s Hot and Spicy Chicken Wings. We had looked at pellet grills for years but the price was out of our range. When we found this Green Mountain Grill we were pleasantly surprised at the price and the mobility of the size. We don’t use any other grill outside and if you are a techie, you will love the wifi settings and controls. We have the Davy Crockett model but there are two large models for larger families.

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        David’s Hot and Spicy Smoked Chicken Wings

        Course Main Course
        Cuisine American
        Keyword chicken wings, smoked
        Author stevens1951

        Equipment

        • Green Mountain Hardwood Pellet Grill

        Ingredients

        • 1/2 pound chicken wings per person tips removed and split at the joint
        • Calhoun's Special Blend Seasoning
        • olive oil

        Instructions

        • Preheat pellet grill to 150 degrees F. Toss the wings with a couple of tablespoons of olive oil and sprinkle generously with Calhoun's Special Blend Seasoning.
        • Place chicken wings on the grill and smoke for 30 to 60 minutes.
        • Turn the temperature up to 350 degrees F and grill until the wings reach an internal temperature of 165 degrees F using the probe thermometer.
        • Remove from grill and serve.

        Note: This post includes affiliate links where I get a small commission if you make a purchase, at no additional cost to you. Thank you for supporting Sarah Stevens.

          Thanksgiving Dumplings and Dressing

          To Southerners, Dumplings and Dressing kind of fall in that category of main dishes.  Either one can stand on its own in a meal, even without the meat.  But at a special holiday they are served as a side dish.  Even with the chicken they are a must with ham, turkey or what ever you serve.  They are as varied as they come with every cook making them different.  At Stevens Catering we made them a little bland so you could add more poultry seasoning or sage as you like.  Some cooks use boiled eggs, some used raw.  You can make those changes if you like.  Make it yours with our recipe. 

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          Chicken and Dumplings

          Source: SERVING, The Altrusa Club of Lufkin, Clarkie Brown, page 48.
          Course Main Course
          Cuisine American
          Keyword broth, chicken, dumpllings
          Author Clarkie Brown

          Ingredients

          • 1/2 teaspoon baking powder
          • 1 teaspoon salt
          • 3 cups flour
          • 1 stick butter
          • 1 tablespoon Crisco shortening
          • 1 cup whole milk
          • 1 egg beaten
          • 1 cooked large fryer with 9 cups broth
          • Additional ingredients:
          • 1 stick butter
          • 2 to 3 tablespoons flour heaping
          • 2 cups milk

          Instructions

          • Combine first three ingredients. Melt butter. Combine dry ingredients, butter, Crisco, milk and egg and mix until it turns loose from bowl. Set in refrigerator for 15 minutes.
          • Remove chicken and add 1 stick butter to broth. Roll dough out on floured board fairly thin and cut into three inch strips. Drop into boiling broth. Add pepper as desired and salt to taste.
          • When finished with dumplings, mix two to three heaping tablespoons of flour with 2 cups of milk. Pour into dumplings. Stir gently. Cover and cook for a few minutes before serving. May debone chicken and add meat back to dumplings.


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          Cornbread Dressing

          Source: inspired by Paula Deen
          Course Main Course
          Cuisine American
          Keyword chicken, cornbread

          Ingredients

          • Cornbread recipe follows in notes
          • 7 slices oven dried white bread
          • 1 sleeve saltine crackers
          • 8 tablespoons butter
          • 2 cups celery chopped
          • 1 large onion chopped
          • 7 cups chicken stock
          • 1 teaspoon salt
          • freshly ground black pepper
          • 1 tablespoon poultry seasoning
          • 5 eggs beaten

          Cornbread Recipe

          • 1 cup yellow cornmeal
          • 1/4 cup flour
          • 1 tablespoon sugar
          • 1 tablespoon baking powder
          • 1/2 teaspoon baking soda
          • 1 cup buttermilk
          • 1 egg
          • 1/2 teaspoon salt
          • 2 teaspoons bacon drippings

          Instructions

          • Preheat oven to 350 F. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heapimg tablespoons for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, abouit 45 minutes. Serve with turkey as a side dish.

          Notes

          Cornbread Source: Florence Calhoun  Heat oven to 450 F. Heat heavy 10 inch skillet with bacon drippings on top of oven. Meanwhile, mix together all ingredients and pour in drippings. Mix well and pour into skillet. Cook in oven until brown on top; about 12 minutes.



           




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