Category: Main Ingredient

Main Ingredient

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Irish Lamb Stew

Prep Time: 10 minutes Cook Time: 2 hours 50 minutes Total Time: 3 hours Servings: 4

A slowly braised Irish style lamb stew with Guinness.

ingredients
  • 1 tablespoon olive oil
  • 1 pound lamb, cut into bite sized pieces
  • 1 onions, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons flour
  • 1 can Guinness
  • 4 cups beef stock
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon thyme, chopped
  • 1 bay leaf
  • salt and pepper to taste
  • 2 white potatoes, cut into bite sized pieces
  • 4 carrots, cut into bite sized pieces
  • 1 handful parsley, chopped
directions
  1. Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about 1 minute.
  4. Sprinkle in the flour and stir.
  5. Add the Guinness and beef stock.
  6. Add the rosemary, thyme, bay leaf, salt and pepper.
  7. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
  8. Add the potatoes and carrots and some more beef stock to cover.
  9. Bring to a boil, reduce the heat and simmer covered until they are tender, about 20 minutes depending on cut.
  10. Plate and garnish with parsley.

Slow Cooker (RECOMMENDED): Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.

 

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Bacon Beer Cheese Soup

Ingredients

  • 1/2 lb. bacon
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/4 c. all-purpose flour
  • 2 c. low-sodium chicken broth
  • 1 c. whole milk
  • 8 oz. lager
  • 3 c. shredded Cheddar
  • kosher salt
  • Freshly ground black pepper
  • Bread, for serving

 

Directions

  1. In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble.
  2. Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1minute. Add flour and whisk until golden, 3 minutes.
  3. Add broth, milk, and beer and let simmer, 15 minutes.
  4. Add cheese and stir until melted. Season generously with salt and pepper. Stir in most of the crumbled bacon.
  5. Ladle soup into bowls and top with remaining bacon. Serve with bread.
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Dublin Coddle Recipe

Ingredients

  • 3 cups low sodium beef broth
  • 1 pound smoked sausages, cut into thin rounds
  • 1/2-pound thick-sliced good quality smoked bacon, chopped into cubes
  • 2 pounds russet potatoes (about 6 potatoes), peeled and sliced into 1/2-inch thick rounds
  • 2 yellow onions, sliced into thin rounds
  • 3 large carrots, sliced into thin rounds (about 1-1/2 cups of carrot rounds)
  • salt and fresh ground pepper to taste
  • 2 tablespoons chopped fresh parsley

 

Instructions

  1. Preheat oven to 425F.
  2. In a large saucepan, combine beef broth, sliced sausages, and bacon; bring to a boil.
  3. Reduce heat to low and simmer for 10 minutes.
  4. Transfer sausages and bacon to a bowl and reserve the broth.
  5. Lightly grease a dutch oven or casserole dish with cooking spray.
  6. Spread one-third of the potatoes on the bottom of the casserole dish.
  7. Arrange 1/3 of the onions and carrots over the potatoes, and season with a little salt and pepper.
  8. Spread a layer of the previously prepared sausages and bacon over the layer of onions.
  9. Continue to layer ingredients two more times, seasoning with salt and pepper as you go along.
  10. Pour the reserved broth over the entire dish.
  11. Cover with a lid and bake in the oven for 40 minutes.
  12. Remove cover and if mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes, or until lightly browned on top.
  13. Remove from oven and let stand 5 minutes.
  14. Ladle into bowls and garnish with fresh parsley.
  15. Serve.
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Chicken Breasts Stuffed with Apple and Goat Cheese

Ingredients

  • 6 large boneless, skinless chicken breast halves
  • ½ tsp. ground black pepper
  • ½ tsp. salt
  • 3 oz. goat cheese
  • 1 tsp. finely grated lemon rind
  • 1 large firm apple
  • All-purpose flour for dusting
  • 1 large Egg
  • 1⅓ c. fresh bread crumbs
  • ½ c. grated Parmesan cheese
  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil

Directions

  1. Place chicken breasts on a large sheet of waxed paper; cover with another sheet of waxed paper. Pound breasts to a 1/4-inch thickness. Remove the top sheet of waxed paper and season with the pepper and salt.
  2. Combine the goat cheese, lemon rind, and apple. Divide apple mixture among the chicken breasts and spread the mixture evenly over half the surface of each breast. Fold each breast in half and press the edges together, forming a pocket.
  3. Sprinkle the flour onto a sheet of waxed paper. In a small bowl, combine the egg and 1 tablespoon water. In a shallow bowl, combine the bread crumbs and Parmesan cheese. Dust each breast lightly with flour and dip into egg mixture, moistening all surfaces. Coat with bread crumb mixture, patting the crumbs gently in place. (The chicken can be prepared to this point several hours ahead; cover and refrigerate. When ready to cook, bring the chicken to room temperature.)
  4. In a large, heavy skillet, heat butter and oil over medium heat. Add chicken; cook until browned and cooked through, about 7 to 8 minutes per side. Drain on paper towels and serve.
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Chicken Pizza-Rollatini

Ingredients

  • 1 whole Head Of Garlic
  • 1 Tablespoon Olive Oil
  • 4 whole Boneless, Skinless Chicken Breasts
  • 1 can Tomato Paste (medium Sized 15oz)
  • 3 Tablespoons Italian Seasoning (or Oregano)
  • 2 Tablespoons Crushed Red Pepper, Or To Taste
  • 1 teaspoon Salt
  • 16 slices Salami
  • 16 slices Extra Sharp Cheddar Cheese(thinly Sliced)
  • 16 sticks Toothpicks

Preparation Instructions

Turn your oven on 350 degrees F.

Slice the top off of a head of garlic and cover with 1 Tablespoon of olive oil. Wrap in foil and bake for 35 minutes.

Meanwhile… rinse 4 boneless, skinless chicken breasts and pat dry with a paper towel. Carefully use a sharp knife and slice each breast through the middle the long way. So essentially you are making 2 thinner breasts. Set back in fridge.

When garlic is done keep oven on 350 degrees and remove the garlic from the oven. Unwrap garlic and squeeze out all of the roasted cloves from the head into a bowl. Add your tomato paste to the garlic and smash it together. Add 3 Tablespoons of Italian seasoning or Oregano and 2 Tablespoons crushed red pepper – or to your spicy desirability. (I usually add a little more heat). Add 1 teaspoon of salt. Mix your sauce all together.

Set up your rolling station with your chciken breasts, salami, thinly sliced cheese and toothpicks. Take 1 breast and add a dollop of tomato paste mixture (enough to cover surface area). Use spoon to cover the entire top surface. Then lay 2 slices of salami across the top, and place 2 slices of cheese toward the center of the breast. Start with the wider end of the breast and roll it to its tail. Stab 2 toothpicks right through the top of the roll through the bottom to secure.

Place your rolls in a 13×9″ pan. Repeat with remaining chicken breasts.

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Chicken Rice Casserole

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

Ingredients:

  • 1 cut-up frying chicken
  • 1 cup long grain white rice
  • 1 envelope onion soup mix
  • 1 can cream of chicken soup
  • 1 1/2 cans water
  • 4 ounces can sliced mushrooms
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Preparation:

Combine everything except chicken, mixing well; put into casserole. Arrange chicken on top. Bake at 350° for 1 hour, covered, then uncover and bake 30 minutes more, stirring once. Variation: Use 3 cups water and brown the chicken first. Also, you can bake covered at 325 for 1 1/2 hours.

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Chicken Taquitos

Epicurious  | January 2011

by Chef Dave Northrup

Rush Street, Culver City, California

yield: Makes 12 servings

Ingredients

  • 1 store-bought whole roasted chicken
  • 1 cup favorite barbecue sauce
  • 1 (16-ounce) container sour cream
  • 1 (4 1/2-ounce) can chopped green chiles
  • 2 cups frozen corn, thawed
  • 1 small red onion, diced
  • 1 clove garlic, peeled, crushed, and minced
  • 1 cup shredded smoked Gouda cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 teaspoon cumin
  • 1 teaspoon chile powder
  • 1 tablespoon freshly ground black pepper
  • 24 flour tortillas
  • 1 cup vegetable oil, for frying
  • Favorite salsa and guacamole, for serving

Preparation

In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.

In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.

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Chicken With Bacon and Pepper Jack Cheese

Ingredients
  • 4 to 6 slices bacon
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 clove garlic
  • 4 boneless chicken breast halves
  • 4 tablespoons all-purpose flour
  • salt and pepper
  • chili powder
  • 4 tablespoons thick barbecue sauce
  • 4 to 6 slices pepper jack cheese
  • chopped fresh cilantro, for garnish, optional
Preparation

Grease a baking dish and set aside. Heat the oven to 375°.  Fry or bake* the bacon until almost crisp. Remove to paper towels to drain. Cook the bacon the day before and refrigerate for even quicker prep time.

Wash the chicken and pat dry. Put a chicken breast half between sheets of plastic wrap and pound to a uniform thickness of about 1/4 to 1/2 inch. Repeat with the remaining chicken breast halves.  Dredge in the flour to coat thoroughly.

In a large skillet over medium heat, melt the butter with the olive oil. Add the garlic half, stirring around in the butter mixture. Remove the garlic and discard after about 30 seconds.

Add the chicken to the skillet and cook for about 5 minutes on each side, until browned cooked through. It should register 165° on an instant read thermometer.

Arrange the chicken breasts in the baking dish. Spread about 1 tablespoon of thick barbecue sauce over each chicken breast half. Top with a slice or two of bacon. Cut bacon slices in half to cover the chicken. Top the bacon with a slice of pepper jack cheese.

Bake the chicken for about 5 to 6 minutes, until cheese is melted.

Sprinkle with cilantro just before serving, if desired.

*Baked Bacon: Line a large baking sheet or roasting pan with foil. Place a cooling or broiling rack in the pan. Arrange bacon slices on the rack. Bake at 375° for about 15 to 20 minutes, or until the bacon is as crisp as you like.

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Chicken with Goat Cheese Sauce

Ingredients

 

  • 4 (6-ounce) skinless, boneless chicken breast halves $
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil $
  • 2 tablespoons dry white wine $
  • 1 cup fat-free, less-sodium chicken broth
  • 4 thyme sprigs
  • 1/4 cup (2 ounces) soft (log-style) goat cheese
  • 1 teaspoon fresh thyme leaves

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until mixture is reduced to 1 tablespoon (about 1 minute). Add broth and thyme sprigs; cook until mixture is reduced to 1/2 cup (about 5 minutes). Remove from heat; discard thyme sprigs.

Add cheese to pan; stir with a whisk until smooth. Serve sauce over chicken; sprinkle with thyme leaves.

Wine note: While a wine lover might ask which wine goes best with chicken, in this dish, it’s the goat cheese sauce, more than the chicken breasts, that deserves most of your pairing attention. Goat cheese is an ideal partner for sauvignon blanc. Both goat cheese and the sauvignon blanc have clean, fresh, tangy, earthy flavors, so the food and wine mirror each other. A sauvignon blanc I love for the flavor: Tin Roof Sauvignon Blanc from the North Coast of California–about $9. -Karen MacNeil

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Classic Fish and Chips

Ingredients:

Directions:

Prep Time: 35 mins

Total Time: 1 hr

  1. 1 Cut potatoes lengthwise into ½-inch strips.
  2. 2 Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
  3. 3 Fill basket one-fourth full with potatoes. (I don’t have a basket – I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don’t stick to each other.) Skip the next step if you’re not using a basket.
  4. 4 Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
  5. 5 Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
  6. 6 Place potatoes in single layer on cookie sheet and keep warm.
  7. 7 Repeat with remaining potatoes.
  8. 8 Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
  9. 9 Mix flour and salt.
  10. 10 Mix baking soda and vinegar.
  11. 11 Stir vinegar mixture and water into flour mixture; beat until smooth.
  12. 12 Dip fish into batter, allowing excess batter to drip into bowl.
  13. 13 Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
  14. 14 Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.