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RECIPE REDUX: Recipes you've made 3 or more times that you love.

I saw this one on an old thread this morning and loved it - great recipes. And there are other threads out there, I know, but they're getting bulky. So we'll say this is for the first two weeks of May, then take it from there.

One of my favorites is Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette:
4 lb. new potatoes, scrubbed and cooked until almost tender. Drain and cut in half.
1/4 cup olive oil
salt and freshly ground black pepper
3/4 lb. hickory smoked bacon
1 large red onion, finely sliced
1/4 cup plus 2 tb. white wine vinegar
1 tb. sugar
1/4 cup chopped fresh parlsey
1 cup crumbled Maytag blue cheese

Preheat grill. Toss potatoes with olive oil, s&p. Grill cut side down for 3 minutes. Turn and do 3 minutes more. Place in a large bowl. Place medium skillet on the side burner of the grill and heat until almost smoking. Add the bacon and cook, drain, crumble. Remove all but 2 tb. of the fat from the pan., Add the onions and cook until soft, about 5 minutes. Add 1/4 cup olive oil, vinegar and sugar and cook until sugar is dissolved. Pour over the putatoes and add the bacon and parsley and toss to combine. Season to taste. Sprinkle with the blue cheese. 8 servings.

Love to make this in the summer, so so good. Have subbed white balsamic for the white vinegar.

Will be back to post more of my faves later.

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  1. Here's another one we love.

    HOT TAMALE SOUP
    1 lb. lean ground beef
    1 onion,chopped
    1 bell pepper, chopped
    2 chopped garlic cloves
    1 tb. chili powder
    2 tsp. ground cumin
    1/2 tsp. cayenne pepper
    Pinch of ground cinnamon
    3 cups canned chicken broth
    1 14-16oz. can tomatoes, chopped, with juice
    12 purchased tamales, 3 oz. each
    1 15- oz. can pinto beans, rinsed and drained
    1 cup fresh or frozen corn kernals
    Shredded cheddar

    Heat large heavy saucepan over medium-high heat. Add first 4 ingredients and cook until beef is brown, about 4-5 minutes. Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth and tomatoes with juices. Cover and simmer 30 minutes. Meanwhile, heat tamales according to package directions.

    Stir beans and corn into soup and simmer until corn is just tender, about 3 minutes.
    Season soup to taste with s&p. Place 2 tamales into each of 6 bowls. Lade soup into bowls and sprinkle with cheese. Serve with warmed tortillas if desired.

    1. The original comment has been removed
      1. Shrimp over Pasta withSpinach and spring vegetables
        A great light pasta dish dish

        1 lb shrimp
        1 bunch or bag about 4 cups of fresh spinach or 1 box frozen spinach
        1 red pepper thin sliced
        1 small red onion thin sliced
        1 can artichokes in water chopped
        1 cup sliced mushrooms crimini or button
        1 can of diced tomatoes
        1 tablespoon minced garlic
        2 tablespons capers
        1/4 cup sliced olives
        1/4 cup white wine
        1/2 cup chicken broth
        1/2 cup heavy cream
        1 tablespoon fresh parsley and thyme
        s/p to taste
        Parm to taste

        In a little evoo, saute the shrimp coated with a bit of s/p is all, cook until just pink, slightly underdone. Remove and set aside. Then saute the onions, mushrooms, garlic, capers, olives, tomatoes, and red pepper until soft, add the wine, spinach, broth and cream and let thicken. In the meantime cook pasta, I like vermecelli but anything will do. Drain and set aside. Add the shrimp back to the veggies to warm and then toss with the pasta and seasoning. Garnish with parmesan.

        It is a go to favorite and a favorite of many friends.

        3 Replies
        1. re: kchurchill5

          k - you've done it again! Was looking up a recipe to use a bag of spinach I need to use and I love this one and have all the ingredients: guess what's for supper.

          THANKS! (and thanks for joining me)

          1. re: bayoucook

            Welcome, and glad this is up again as a thread ... thank you. Yep this is sort of a great mix, olives, tomatoes, artichokes, shrimp or chicken, just a easy go to mix but always good. I love things I can throw together and they are never quite the same but close. The base is the same but sometimes the main stuff differs. Great way to use leftovers and pantry items. I love this recipe and the spinach is great in it.

            Enjoy, it is definite a go to for me.

            1. re: kchurchill5

              Hope my sub of half and half won't hurt the dish - I can tell it's going to be a keeper. And thank God for well-stocked pantries!

        2. Bacon, blue cheese and potatoes, PLEASE ... what can possibly be wrong about that. It is in the top ten for just about anything. Nice recipe I would use gorgonzola because I am a blue cheese whimp, sorry. But gorgonzola does come close. Sorry B

          1. I love Jacques Pepin's mother's cheese souffle. Very easy, delicious every time.

            http://www.foodandwine.com/recipes/as...

            Also, Honey Baked Chicken from the Mennonite "More with Less Cookbook". Baked until it's browned and sticky-good. Really delicious.

            The recipe actually called for margarine ( it was published in the '70s) but I use butter.

            Place 3 lbs cut up chicken in a shallow baking pan.

            Melt 1/3 cup butter with:
            1/3 c honey
            2 T prepared mustard
            1 t salt
            1 t curry powder

            The recipe says to bake for 1-1/4 hour in preheated 350 oven, basting every 15 minutes. There is no way I baste every 15 minutes but if you do remember to pop in there once or twice for a baste that's a good thing. The chicken will become beautifully browned. Serve with rice, making sure to spoon some of the delicious sauce onto your rice.

            I know these make for very simple eating but they are both great.

            28 Replies
            1. re: fern

              Another easy delicious dinner: balsamic roasted chicken.

              I really adore the simplicity of preparation and the gorgeous flavors of this chicken. The leftovers are FANTASTIC for salads or sandwiches.

              The night before -- marinate a cut up chicken (about 4 pounds. Here you can do breasts, thighs, legs, whatever -- but you want skin-on meat on the bone) in the following:
              1/2 cup balsamic or you could probably try with other snazzy vinegars, though I have not...
              one juicy lemon-- squeeze in all of the juice
              1/4 cup good mustard. I have used Dijon, whole grain... whatever you like
              a few minced cloves of garlic
              1 tsp salt and 1 tsp pepper
              1/2 cup olive oil

              Swirl the chicken around in the marinade so all of the pieces are coated. Cover and pop in the fridge. you can marinate in a giant ziploc, or (as I do) in the same pan -- a glass baking dish 9 x 13 or whatever you are going to use to roast. If you don't have a whole 24 hours, at least let it soak for 3 or 4 hours. But I like this best when marinated overnight.

              The next day, cook at 400 for about 45 minutes, uncovered. You can reduce the cooking liquid on the stovetop if you like, just a little. It makes a luscious sauce. I put it in a pretty bowl/boat for spooning on extra.

              I was a vegetarian for years and just started cooking meet in fall 2007 through my projects for Cookbook of the Month. This is one really simple delicious preparation of chicken for anyone new to cooking, new to cooking meat, or looking for a yummy spin on roasted chicken.

              1. re: foxy fairy

                I just found chicken quarters for .29 lb so there is alot of chicken in our freezer. Will definitely use your recipe soon, it sounds so delicious!

                1. re: fern

                  fern -- definitely let me know what you think. The sauce is quite special... I really like the softness of the meat cooked this way too.

                  1. re: fern

                    whoa!!! I've seen them for .49 per pound but .29 per pound is amazing! Good for you, fern!

                    1. re: Val

                      I know, what a price! The same store had bone-in chicken breast for .69 lb today so we have that in the freezer now, too. If I remember to do it, we'll have foxy fairy's balsamic vinegar chicken recipe on Mon or Tuesday of next week. It sounds so easy and good!
                      This market isn't really close to me so I don't get there often but I am going to pay more attention to them now.
                      Oh yeah, they had 30 limes (smallish, but not tiny like key limes) for .99 and peaches for .49 lb bu,t sadly, the peaches turned out to be only so-so. Decided to turn them into peach salsa and served it with some of the chicken breast that had been marinated in lime and seasonings (well, I cheated and used Emeril's Essense) and then baked hot and fast. Added a pot of rice to make a tasty and very economical supper! Love that.

                      1. re: fern

                        Hey nothing wrong with a quick still healthy meal. Doesn't always have to be the best of the best. Fresh chicken rice and peaches ... good for me.

                        1. re: kchurchill5

                          Exactly. Things have been especially busy lately and our financial situation has changed so time & money savers are appreciated here!
                          The peach salsa was pretty good, would have been better with great peaches but it was still nice with the chicken and rice. I could eat rice about every day, no hardship there. Love it. Ooh, while I have limes and cilantro maybe it's time for Robert Lauriston's wife's Cilantro Rice.
                          http://chowhound.chow.com/topics/328780

                          1. re: fern

                            My rice is almost identical. I serve mine with my margaritta chicken all the time. I use shallot if you have some. To me just the sweeter flavor is best for me. I also I don't puree I just dice the jalapeno and shallot fine. It doesn't take long and I like the texture. But the pure is fine.

                            Another great rice is mine peas and rice with mint and parm. Actually Robert Irvine does a peas cream, parm and mint dish. I love it. Well I love peas so I did this a couple of years ago and my friends love it. It is also pretty. Good ol white rice. Then I take some peas, a little cream or milk just a little couple of tablespoons, 1 teaspoon butter, 1/2 small shallot rough chopped and puree until smooth, I add a couple of spoons of parm and 1 teaspoon of fresh mint. Toss with the white rice. It is pretty and garnish with a sprig of mint and extra parm. It is decadent and easy. I love this with a simple roasted chicken. Cheap and easy and still wonderful flavor.

                            Remember a classic, buttered white rice and peas?

                  2. re: foxy fairy

                    foxy, we had this for supper tonight and everyone loved it! It browned up beautifully and was moist and flavorful. I did as you suggested and cooked down the sauce, it was a delicious dish. Will definitely make this a regular meal here.

                    Thank you very much for this easy and great recipe!

                    1. re: fern

                      Foxy, had to let you know we're having this again tomorrow already! You're right, the reduced sauce is wonderful and will be delicious over mashed potatoes. It's unseasonably cool here, this will be perfect for Sunday dinner.

                      Thank you, again!

                  3. re: fern

                    Fern, "More with Less" is one of my favorite cookbooks. I received one as a gift 20 years ago. Those recipes got my family through some lean times. For those not familiar with the book, it's based on the concept of making the best use of the resources we have. It's really perfect for those watching their grocery dollars and it's all fairly heathy plus many vegetarian recipes. Honey Baked Chicken is still a standby in my home. If anyone is looking for an good general budget cookbook ...this is it!
                    http://www.worldcommunitycookbook.org...

                    1. re: gittith

                      gittith, I love it, too! Your post made me realize that it's time to get that oldie-but-goodie off the shelf.
                      My Mom used to make a dish that I think was called Genghis Khan. It was a simple stir fry with beef and lots of onion & carrot. Yep, need to get that book down.

                      LOVE that Honey Baked Chicken recipe!

                      1. re: fern

                        fern -- How sweet is the honey baked chicken? I am not a huge fan of very sweet sauces, but I do like all of those ingredients on their own.

                        I made Chicken Dijonnaise -- similar -- spread 1/3 cup mustard (1/2 Dijon, 1/2 grainy) over about 3lbs bone-in, skin-on chicken pieces, and let that sit for two hours. Then put in baking dish. Pour 1/2 cup white wine over (I used white grape juice with a little vinegar) and grind on some pepper. Cook at 350 for 55 minutes, or maybe a little less or more.

                        Take chicken out of the pan and put it on a plate, covered. Scrape the mustard off the chicken and put that and the pan drippings into a saucepan. Bring to a boil and lower the heat. Add 1/2 cup heavy cream. Cook down by 1/3. Serve room temperature or hot.

                        EASY. Thank you, Silver Palate, for another yummy easy dish.

                        1. re: foxy fairy

                          Mmmm, that sounds delicious. I'll try it. We just finished supper and I simply baked chicken quarters high and fast with nothing but oil, salt & lots of black pepper. SO good. There's just nothing like crispy roasted chicken skin. Served baked sweets and some garlic mashed spuds and a cream gravy, too. Comfort food. No salad and no green veg. Bad, but I'm tired. :)

                          I don't think the honey baked chicken is overly sweet. I love it and hope you'll give it a go. I like to cook it so that the skin is well-browned and sticky with sauce. Please report back if you try it!

                          1. re: fern

                            I love crispy roasted chicken skin also, standing there licking my fingers while I cut the bird! So good, and it's only good for that meal. That's it. Then it's done, so you have to get your fill while the bird is hot!

                            I like the mustard chicken recipe, foxy, may have to try that next time. Always looking for a new way to do baked chicken pieces! ;)

                            1. re: Phurstluv

                              Exactly, Phurstluv! I overate and am stuffed but it was so good, and like you said, the leftovers just won't be the same.

                              Try foxy's balsamic roasted chicken, too. Very good.
                              http://chowhound.chow.com/topics/6332...

                              1. re: fern

                                Ooo, will do. Thanks. Guess I'll pick up some thighs at the next sale now that I have new recipes!

                              2. re: Phurstluv

                                My mom's secret for good crispy skin on chicken sounds a bit unusual but it works REALLY well. Gently open the seams of a brown kraft paper grocery bag and fold in the sides with the seams to make a rectangular tent. (Top, 1 end, and 2 sides of the tent are solid paper) Put the open end toward the back of the oven. The paper absorbs the steam and some of the grease but does not let the chicken dry out. Take the bag off a few minutes before the end of the baking time then crisp up the skin under the broiler. Mom rubbed the chicken with butter, then just salt and pepper. I use Cavender's to replace the S&P. Works great on cut up and whole chicken. My M.O. for Thanksgiving. Precautions: Make sure the bag does not have any printing/ink, & remove the bag before you turn on the broiler. *I have never made brown bag chicken in a gas oven. Don't know why it would be different, just no experience. If you do, please post and let me know how it worked out.

                      2. re: fern

                        Absolutely delighted to see your Honey Baked Chicken posted. I have recently retired and am relearning to cook. I origionally had this recipe from the Boston Globes Confidential Chat section about 40 years ago. Am new to this site and love the threads.

                        1. re: dbrann

                          That chicken is just delicious, isn't it?

                          Glad you're enjoying this site. I have learned SO much about food and cooking from the posters. While still worlds away from the serious cooks here, I've come far with their help. The biggest down side is that one can burn an awful lot of time reading Chowhound.
                          Congratulations on your retirement!

                          1. re: dbrann

                            My Mom always called that recipe Chicken Diablo and had found it in a Meats cookbook through her Panhellenic society from back in the late 60s...it's an old family favorite that I haven't made in years. Love to see how various recipes get different names but are essentially the same.

                            Glad you're enjoying the site...it is rather addictive. :-)

                          2. re: fern

                            Fern, I'm going to give your chicken recipe a whirl tonight. I've added a little fresh minced garlic and Worc. sauce to the glaze. The directions didn't indicate when to start applying the glaze, so I'm crisping the chicken a bit at a high temp. and will baste about halfway through. Hope it works out! (The sauce tastes great already.)

                            1. re: ChristinaMason

                              Oh, hooray! Never would have thought of adding worcestershire and garlic so I am eager to see your report!

                              1. re: fern

                                I enjoyed the recipe a lot. A good weeknight option. The garlic and worc. sauce perked up the flavor a bit (sort of reminded me of Chex mix, in a good way). Next time, I think I'd remove the skin from the chicken and cook in a low oven in the sauce for the entire time. The sauce was very good, but I try to avoid eating skin---it didn't stay crispy, anyway. Thanks for sharing!

                                p.s. it might be even better the next day.

                                1. re: ChristinaMason

                                  Chex mix is always good! Maybe I'll try that next time I make chicken. Hate to admit it but the skin is a must for me with this recipe but I do get it crispy somehow.

                                  The sauce on rice is great, your version sounds even tastier.

                                  1. re: fern

                                    so do you put the sauce on the chicken from the beginning? i realized with the butter maybe the skin would manage to crisp up if glazed the whole time.

                                    1. re: ChristinaMason

                                      Hi Christina,

                                      Yes, I melt the butter with the honey, and stir in mustard, curry powder and salt. Pour over all and pop it in the oven. The recipe calls for basting every 15 min or so and if you do, you will be rewarded. I usually don't, but I do bake it until it's well-browned and crispy, and the sauce is sticky.