Cristina Ferrare’s Fall Off The Bone Chicken for #SundaySupper

May 20, 2012 by

I’m very pleased to participate in this weeks #SundaySupper. Our very special guest is Cristina Ferrare and we are preparing  recipes from her latest book titled “Big Bowl of Love”. The list of bloggers and links can be found at the end of my post. I have not yet purchased the book but Cristina’s website had a nice selection to choose from. At first, I couldn’t decide on what recipe to make. I thought about a traditional dinner and chose “Sunday Supper Fall Off The Bone Chicken Thighs”. I had all the ingredients! Perfect! I can’t wait to see everyone’s posts! I think I’ll be making a few more recipes from Big Bowl of Love.

In a Caribbean household, Sunday supper is very important and brings families together to catch up on the past week and have spirited discussions about current events and life in general. Traditionally, Sunday supper is served between 1pm – 4pm (after church) so that you can rest and enjoy each others company for the rest of the evening. A Sunday supper may involve one or two meats – Chicken (for sure) and perhaps beef. Jamaican Rice and Peas is a given on a Sunday, and of course a salad, a side dish and then dessert. Clearly, Sunday is the best day to visit a Jamaican household. I decided to pair Cristine’s Fall Off The Bone Chicken with Jamaican style Rice and Peas and a Tomato Salad. This recipe is filled with fresh herbs and the oven does all the work.

 

Fall Off The Bone Chicken Thighs, Rice and Peas, Tomatoes.

 

The original recipe called for 12 pieces of chicken however, I used 8 pieces. I made very small adjustments to accommodate this slight change – specifically with the quantity of broth that I used. I reduced it. Mainly because the dish wasn’t large enough to hold more than the 3/4 Cup of broth that I used. It worked out very well!

 

5.0 from 5 reviews
Fall Off The Bone Chicken for #SundaySupper
 
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A roasted chicken recipe using fresh herbs, perfect for a Sunday Supper. Recipe slightly adapted from the book Big Bowl Of Love by Cristine Ferrare
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 8 Chicken Thighs (skin on), washed and patted dry
  • ⅓ Cup Honey Dijon Mustard
  • Juice of one small lemon
  • ⅓ Cup Reduced Sodium Soy Sauce
  • 2 Tbsp Olive Oil
  • 2 Tbsp Fine Herbs
  • 1 Tsp Fennel Seeds (Anise Seeds)
  • 3 Sprigs Fresh Thyme
  • 1 Sprig Rosemary
  • Kosher Salt
  • Freshly ground Black Pepper
  • ¾ Cup Reduced Sodium Chicken Broth
Instructions
  1. Pre-heat oven to 350F (Roast)
  2. In a medium measuring cup, add mustard, lemon juice, soy sauce and olive oil. stir/whisk to combine.
  3. In an oven proof baking dish, pour a little of the mixture and spread with a spoon.
  4. Add all 8 pieces of chicken to the dish, skin side up
  5. Lightly season chicken with salt and pepper
  6. Pour the remaining mixture over the chicken
  7. Over the chicken, sprinkle fine herbs, fennel seeds, kosher salt and pepper.
  8. Place the Thyme and Rosemary over the chicken
  9. Cover with foil and roast for 45 minutes
  10. Uncover and baste with the liquid. Add chicken broth. Roast for another 60 minutes, basting every 15-20 minutes
  11. Watch closely as you do not want the skin to burn. Cover with foil if needed to achieve a nicely browned colour
Notes
The original recipe called for 12 pieces of chicken. I used 8 pieces so I reduced the liquid from 3 cups to ¾ cup. Cooking with the skin on the chicken increases the oil left in the dish. Remove as much of the oil/fat as possible before serving the gravy

 

The mixture of mustard (I used Honey Dijon instead of plain), lemon juice, soy sauce and olive oil smelled great! I was so curious at this point because this was the first time that I would be using this combination of ingredients.

 

Coating the chicken

 

It was nice to use these fresh herbs. I got the chance to open my bottle of Fine Herbs. It consists of (but not limited to) a mixture of dried Oregano, Marjoram, Parsley, Basil and Chervil.

 

Chicken covered in herbs, ready for the oven

 

The chicken was beautifully browned and seriously moist. The skin was certainly holding the meat together. I considered using skinless thighs but I’m glad I didn’t. The pieces would have fallen apart! There was quite a bit of liquid left in the dish. I simply skimmed the oil (as best as possible) from the surface, then strained about 1/2 cup or so for the gravy.

 

Fall Off The Bone Chicken Thighs. Recipe by Cristina Ferrare  for #SundaySupper

 

The Sunday Supper spread! Chicken, Rice & Peas, Tomatoes!

 

 

I found another way to add Tomatoes into my meal. Keep it as colourful and interesting as possible. Hence, the Yellow Tomatoes.

 

Red and Yellow Tomatoes

 

I enjoyed the process of making this recipe. I see why Cristina gave this dish the title of Fall Off The Bone Chicken Thighs.

 

Fall Off The Bone Chicken Thighs with Jamaican Rice and Peas, Tomato Salad on the side for Sunday Supper. Chicken recipe by Cristina Ferrare from the book “Big Bowl of Love”

 

Here are the bloggers along with their selection of recipes from Big Bowl of Love by Cristina Ferarre. Please visit them and show some love! We are so proud to be sharing such awesome recipes!  Please join us on Twitter every Sunday from 3pm EST where we will share tips and inspiration as well as meet some great new people. Follow along using the hashtag #SundaySupper using www.tweetchat.com (or similar for Twitter chats).

 

Our recipes will be perfectly paired with wine chosen by Wine Every Day.

 

 

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Baked Provençal Tomatoes

May 11, 2012 by

As my appreciation for Tomatoes evolves, I like when I see recipes that dress them up a bit. So far, I quite like the seasoned breadcrumb mix on top – as seen in one of my favourite creations, Polenta with Parmesan and Parsley, Mozzarella and Tomato. Today’s recipe is a classic French dish that I adapted very slightly from Laura Calder’s version. This is an easy and beautiful side dish that goes wonderfully well any meat, I think. Chicken, Fish, Lamb, Beef…its a great side or even an appetizer if presented a certain way.

I could totally see myself going on a culinary expedition to France to learn about the food and culture. That’s one of the reasons I like watching French Food at home. Laura not only shares regional recipes, she also shares a little bit of history and culture that surrounds a certain dish or style of cooking. I’ve seen so many adaptations of this dish. Herbs de Provence has been used in the breadcrumb mix, as well as parmesan. But I liked the simplicity as well as flexibility of this version. I’m sure I’ll be making it with Parmesan or Gruyère at some point. Cheese is my friend.

 

Baked Provencal Tomatoes

 

5.0 from 2 reviews
Baked Provençal Tomatoes
 
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A classic French dish - a perfect accompaniment to Chicken, Fish, Beef or Lamb
Author:
Recipe type: Appetizer, Side
Serves: 6
Ingredients
  • 3 Tomatoes, halved
  • 2 Cloves Garlic, finely minced
  • ½ Cup Breadcrumbs
  • ½ Cup Parsley, chopped
  • Salt & Pepper
  • Olive Oil
Instructions
  1. Preheat oven to 400F
  2. Lightly grease a rimmed baking tray
  3. Place each half of Tomato on the baking tray, cut side up
  4. In a small bowl, combine breadcrumbs, garlic, parsley, salt and pepper
  5. Sprinkle evenly on all 6 halves
  6. Sprinkle with olive oil
  7. Bake for about 15 minutes or until the breadcrumbs are golden brown
Notes
Alternative Versions: - Add 2Tsp Thyme, 2 Tsp Basil, 4 Tbsp Parmesan - Add 1 Scallion - finely chopped, 4 Tbsp Gruyère, 1 Tsp Thyme, 1 Tsp Basil

 

Dressed up nicely as a salad or appetizer. Its great on its own.

Baked Provencal Tomato as a Salad

 

Its classic, its beautiful, its healthy and most of all… its FANCY looking!

 

Fancy - Baked Provencal Tomatoes

 

Have a wonderful weekend and Happy Mother’s Day to my very special and wonderful Mom and all the amazing Mothers out there.

~Lyn

 

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Tarragon Chicken #SundaySupper

May 6, 2012 by

I’m very happy to be able to participate in this weeks #SundaySupper! Todays theme is “May Flowers, Veggies and Herbs.” I didn’t  hesitate to prepare this as a wonderful spring dish. I think I may have tweeted my joy when I saw that Tarragon was available again ~ a true indication that spring has arrived! For those that are not familiar with Tarragon, it is an herb that is quite popular in French cuisine and pairs very well with chicken and fish. It is very aromatic and reminds me of liquorice! When I made this dish almost 2 years ago for the first time, I enjoyed it immensely. I decided to serve the chicken with Fennel (a vegetable with a very similar aroma to Tarragon) as well as Zucchini and Jasmine Rice.

 

Tarragon Chicken with Pan Seared Fennel and Zucchini, Jasmine Rice

 

 

5.0 from 2 reviews
Tarragon Chicken
 
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A French dish, perfect for a comforting family dinner
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 Tbsp unsalted butter
  • 4 Tbsp olive oil
  • 8 Drumsticks, Skinless (any part of the chicken is good)
  • Salt and pepper
  • ½ cup chicken stock
  • ½ cup dry white wine
  • 1 shallot, minced
  • ½ Cup Half & Half
  • ½ cup fresh tarragon and a few extra for garnish
Instructions
  1. Season chicken with salt and pepper
  2. In a large dutch oven, warm oil and butter over a medium-high heat
  3. Brown chicken in batches and set aside
  4. Add all the chicken pieces back to the pot
  5. Add broth, cover and simmer for about 20 minutes
  6. Take the chicken from the pot and set aside.
  7. Add shallot to the pot and soften, about 5 minutes
  8. Add wine, allow to reduce about 7 minutes
  9. Add half and half, stir to combine
  10. Add chopped Tarragon, stir and cover for about 5 minutes
  11. Add chicken back to the pot, cover and allow to simmer for about 10 minutes
  12. Serve and garnish with fresh Tarragon
Notes
Served with pan seared Fennel, pan seared Zucchini Slices and aromatic Jasmine Rice Recipe adapted from Laura Calder's version: http://www.foodnetwork.ca/recipes/Herbs/recipe.html?dishid=9128

 

Such a lovely herb. I love the scent and flavour!

 

Fresh Tarragon

 

Brown the chicken pieces in batches. If you used chicken pieces with the skin on, you may want to skim some of the fat left over in the pot. Not too much – since that’s where the base flavour is.

 

Chicken in Olive Oil and Butter

 

After you’ve browned all pieces of chicken, and cooked them down in the broth, set them aside while you build the Tarragon sauce.

 

Chicken, resting

 

Soften the shallots in the broth.

 

Softening the Shallot

 

Add the fresh Tarragon into the Broth and cream mixture. Simmer.

 

Fresh Tarragon in wine and cream sauce

 

The sauce should have a rich, thick consistency. Taste at this point, to see if you need salt and/or pepper. Add the chicken back to the pot to incorporate the flavour.

 

Tarragon Chicken Sauce

 

The sauce is terrific. The texture is great and the flavour is awesome.

 

Creamy Tarragon Chicken Sauce

 

Dinner is served!

 

Tarragon Chicken, Jasmine Rice, Fennel and Zucchini

 

 

Here are some wonderful spring inspired meal ideas for #SundaySupper using Herbs and Vegetables. These recipes will  inspire you to spend more time Around the Family Table!

Cocktails and Wine Pairings: 

Appetizers:

Entrees:

Side Dishes:

Dessert:

 

Happy Sunday! Enjoy quality time with your loved ones this evening.

~Lyn

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Dark Chocolate Chip Granola Bars

May 4, 2012 by

I’ve been wanting to make granola bars in what seems like forever! But I finally found a recipe that I liked and wanted to try. I really have to look at the ingredients in order for me to decide if I’m going to make it. I’m not crazy about nuts (I prefer them on their own) and it’s not uncommon to see many granola recipes with a variety of nuts included. I wanted something that the kids would enjoy and not find things to pick out or require too much effort on their part. When I came across this awesome recipe from a lovely little blog called Lauren’s Latest, I knew I had found “it”. Lauren’s recipe was adapted from Rachel Ray, and I adapted her version with what I had available.

I decided to make these after I lost my natural light, but I knew there would be nothing left after they were ready, so I went ahead and took photographs anyway. I’ve made these granola bars twice and only a few make it to daylight.

Chocolate Chip Granola Bar - No bake

 

5.0 from 2 reviews
Dark Chocolate Chip Granola Bars, No-Bake
 
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An easy granola bar recipe that can be made within minutes!
Author:
Recipe type: Treat, Snack
Serves: 8
Ingredients
  • 3 Tbsp Butter
  • 3 Tbsp Cinnamon Creamed Honey (Or plain honey)
  • 1 Tbsp Agave Nectar
  • ⅓ Cup Brown Sugar
  • 2 Cups Quick Oats
  • 1 Cup Puffed Rice Cereal (like Rice Krispies)
  • 1 Tsp Vanilla
  • ½ Cup Dark Chocolate Chips (or milk chocolate)
Instructions
  1. In a medium bowl, add cereal and oats. Stir to combine and set aside.
  2. In a small saucepan, melt butter, honey, agave, and sugar over medium heat just to a boil. Stir to combine. Reduce heat and remove after about 2-3 minutes.
  3. Add vanilla and stir
  4. Pour into cereal and oats, mix well to incorporate
  5. Transfer into a rimmed tray (12X8 inch and about an inch deep)
  6. Press firmly in order for the oats to cover the entire surface evenly
  7. Sprinkle with chocolate chips and gently, press down
  8. Allow to cool for a few minutes in the fridge (or an hour at room temperature)
  9. When firm, cut into bars.
Notes
Press firmly into the tray to prevent the bars from falling apart. Try to achieve about ¾ inch thickness. I put mine in the fridge for about 20 minutes before serving.

 

Rice Krispies and Quick Oats. These two ingredients were united for the first time in my house. I never had to buy Rice Krispies prior to this recipe. I even allowed my son to listen to them “snap, crackle and pop” like the commercials I used to see as a child. Embrace the Rice Krispie experience!

 

Rice Krispies and Quick Oats

 

I chose to use the Cinnamon Creamed Honey that I bought from the Farmer’s Market over the plain honey. The jar was unopened. How could  that be!!!??? When I tasted it at the market, it was splendid! I envisioned myself having it on toast with a cup of tea! I suppose I also wanted to add a very special flavour to the granola bars too. It worked out very well!

 

Cinnamon Creamed Honey, Butter, Agave Nectar, Brown Sugar

 

I didn’t allow it to remain at a boil, I just wanted to make sure everything was combined well before I removed it from the heat.

 

Mixture just to a boil, and combined

 

Muscle up for this part. The liquid firms up rather quickly and you have to make sure that everything is thoroughly combined.

 

Combining the honey mixture with the oats and cereal

 

Press firmly to ensure the mixture is packed tightly.  This helps to keep the bars from crumbling. I waited for it to cool for about 10 minutes (you should probably wait a little bit longer – an hour or so)

 

Press down *firmly* to flatten

 

I flipped everything onto a parchment lined cutting board. I sprinkled the chocolate chips then pressed them down. Whats funny is – they started to melt 🙂 I then used a pizza wheel (genius) and a knife to separate into bars. The kids were by my feet almost the entire time just waiting to get their hands on a piece. They had some crumbled bits, but got the real deal after it came out of the fridge for about 20 minutes or so. You know, to a child that’s like “forever”.

 

Granola Bars in the making!

 

My kids loved these little bars! Okay, so did I. We all had them with a glass of milk. A sweet treat to bring the family together.

 

My first granola bar!

 

Picky eater APPROVED!

 

Dark Chocolate Chip Granola Bar

 

 

Happy Friday!!!

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Baked Butternut Squash & Asparagus Risotto #SundaySupper

Apr 29, 2012 by

Today’s post is contributing to the #SundaySupper movement on Twitter. Every Sunday, food bloggers share themed recipes and tips to encourage family dining. The recipes are fabulous and any inspiration that you need for your Sunday family meal is always a tweet away. I’m very glad to have joined up with such a warm and welcoming group! Today’s theme is budget friendly meals.

My cookbook collection could easily get out of hand. And I’m not even worried. I love to see bookshelves lined with books from end to end. Over the years, I’ve been buying cookbooks, food related books as well as photography books. This passion is here to stay. If ever I doubt my true love, all I need to do is look at my collection. What I love about books in general, is that a particular book may seem new to you if you haven’t read it or seen it in a while. I have cookbooks that I haven’t even looked through properly. That thought alone excites me! I’m surrounded by inspiration.

Risotto is a great meal that can be made with simple, budget friendly ingredients. Perfect for a Sunday Supper. I was browsing through some or my treasures and my search led me to a cookbook that it would seem I had not looked in. The photographs were superb and I wished my photographs looked just like them or similar. So anyway, the original recipe used pumpkin and sage – I didn’t have those items but if you’ve been reading my blog for a minute, you’ll know that I use what I have if I cannot do any better at the moment. I had a Butternut Squash and fresh Asparagus. Done deal, in my head.

I’m not sure what tickled me more – the idea that I was baking the risotto, or that I wouldn’t have to stir constantly for half an hour. I was totally pleased with the outcome and perhaps… just maybe… I’ll make Risotto like this from now on. This is a fantastic way to have dinner ready in under an hour, no stress on the stirring arm.

 

Baked Butternut Squash & Asparagus Risotto for #SundaySupper

 

This recipe was inspired by “Fast, Fresh, Simple” by Donna Hay, page 162.

 

5.0 from 1 reviews
Baked Butternut Squash & Asparagus Risotto #SundaySupper
 
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A meat free family meal, easy to make and ready in under an hour
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 Tbsp Olive Oil
  • 1 Onion, Chopped
  • 12 stalks Asparagus, washed and trimmed
  • 2 Cups Arborio Rice
  • 2 Cups Butternut Squash, diced
  • 5 Cups Low Sodium Chicken Stock
  • 3 Tbsp Butter
  • ½ Cup Grated Parmesan Cheese
  • Salt and Pepper
  • Grated Parmesan to serve
Instructions
  1. Preheat oven to 400F
  2. In a large dutch oven (or oven proof pot), add oil and onion over medium heat
  3. Cook for until soft, about 3 minutes
  4. Add the asparagus and cook for about a minute
  5. Add the pumpkin and cook for about a minute. Stir to combine
  6. Add the rice and stock. Cover pot with a tight-fitting lid
  7. Bake for 30 minutes
  8. The Risotto will be moist and there may still be some liquid. Add salt, pepper, butter and parmesan and stir until the risotto thickens
  9. Plate and serve with some extra parmesan
Notes
Adapted from Donna Hay's recipe Baked Pumpkin & Sage Risotto from her book "Fast, Fresh, Simple" - page 162

 

Fresh spring flavour

Asparagus

 

I was glad to use Butternut Squash in this recipe. It holds up quite well and adds beautiful colour to the meal.

 

Butternut Squash, diced

 

Asparagus is a really good-looking vegetable. I’m looking forward to experimenting more with it.

 

Asparagus, washed, trimmed, cut into 1-2 inch pieces

 

I believe these two paired very well together.

 

Butternut Squash, Asparagus and Onions

 

Add the rice and give it a quick stir to combine before placing the pot into the oven.

 

Arborio Rice added to the dutch oven

 

This is what it looks like straight from the oven. There is very little broth left and the vegetables are cooked through.

 

Risotto out of the oven

 

Add the butter and gently stir to combine

 

Melting butter

 

Here is the plated Risotto. Add the parmesan cheese before eating.

 

Baked Butternut Squash & Asparagus Risotto

 

Dinner is served!

 

Baked Butternut Squash & Asparagus Risotto with Parmesan Cheese

 

 

I hope you enjoyed my recipe today. Please check out what the rest of my food blogger friends are bringing to #SundaySupper:

Lane from Supper for a Steal with her Chicken Tortellini Soup Recipe

Sasha from Rambling Notebook  with her Crock Pot Curried Carrot Ginger Soup

Jennie from The Messy Baker Blog with her Recipe for Meatball Subs

Amrita from Beetles Kitchen with her Vegetable Manchurian Recipe

Pam from The Meltaways is bringing her Chicken Enchilada Pasta

Carla from Chocolate Moosey is sharing her Sweet Chili Wings Recipe

Karen from Notes from the Cookie Jar is bringing her Chickpea Masala Sandwiches

An from Baker Street is bringing her Blueberry Lime Bread

Liz from That Skinny Chick Can Bake is bringing her Creme Brulee French Toast because sometimes Breakfast for Dinner is fun!

 

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