Pumpkin-Spiced Braised Chicken

Before I begin, if you are in the path of the super storm headed to the northeast this weekend, please be safe!  I will be praying for all of you!

And I apologize for being a little lax on the posting.  I have been super busy and then I came down with a bit of the bug last week.   I will be stepping it up very soon.

BTW - today is my 12th wedding Anniversary!  Happy Anniversary, Dan.  I think I'll keep him.  ;.)

This recipe is super easy.   It's perfect for a weeknight meal.  I love this recipe because it doesn't use any salt!  The flavor comes all from the spices and the beer in which you braise the chicken.

You can make any variation of this if you cannot find this beer: 

An Oktoberfest beer would work nicely, too.

Ingredients:

3 or 4 meaty chicken leg quarters, skin on
1 - 1 1/4 tbs. pumpkin pie spice
1 tbs. vegetable oil
1  pumpkin spiced beer (12 ounces)
1/2 cup slivered onion
1/2 tbs. ground sage
1 tbs. dried Marjoram

Directions:

Preheat oven to 350 degrees F.

Sprinkle chicken with pumpkin seasoning.

Heat oil in heavy braising pan or Dutch oven.  Add chicken, skin side down, and brown lightly.  '

Turn the chicken over.  Add the beer, the onion and the ground sage.  Bring to boil and reduce to simmer. 

Cover chicken with lid or tin foil.  Place in over and bake for about 45 minutes until the internal temperature of the chicken reaches 170 degrees F and the juices run clear.

Enjoy!

I'll see you soon.

Authentic Polish Bigos (Hunter's Stew)

 

Okay, so my friend from Poland, Gosia, wins this round! Not that this was a competition, but consider this a "Bigos Throw down." Bobby Flay would be proud of us. ;.)

I told you when I posted my Bigos recipe last week that I would post hers as soon as she sent me the photos.

In case you missed it: http://welcometojustforcooking.blogspot.com/2012/09/bigos-hunters-stew-lightened-up.html

With permission, here is Gosia's authentic Bigos. All I can say is... "wow!" I know you will enjoy her recipe. 

I think her pictures are great, too.  I hope Gosia will contribute more guest posts.

Gosia's Tip: "The secret of Bigos is that it gets better as it's reheated. The more it is heated the better it gets. Serve with good bread."

Ingredients:
1 lb. smoked pork
1 lb. spareribs
1 lb. pork loin or pork ribs
2 cups water, divided
2 bay leaves
Two or three whole Allspice
Pepper, to taste
4 lbs. sauerkraut
1 cup Polish red wine
4 lbs. cabbage, finely chopped
Salt, to taste,
1/4 lb. bacon
1/2 cup onions, chopped
16 ounces fresh chopped wild mushrooms
1 ounce dried mushrooms, rehydrate overnight in red wine or water
1 lb. smoked kielbasa
2 cups dried plums
Two tablespoons tomato paste

Directions:

Brown pork and spareribs in a large heavy pot. 

Add smoked pork with one (1) cup of water, the bay leaves, allspice and pepper.

Simmer for one hour.

Add sauerkraut and one cup of wine.  Chop the cabbage finely and add to sauerkraut.

Add lots of salt and pepper, cover and simmer for one hour.  Remove lid and keep the pot on a very low simmer.

In a side pan, fry bacon until crisp.  Crumble into the pot with the sour kraut and cabbage.

Cut kielbasa into slices.  Add to the pot along with the dried plums.  Stir in tomato paste.

Bring to boil and reduce to simmer about 30 minutes.  Serve hot.

Gosia's family dog, Drago, loves this recipe, too!

Thank you, my friend, for sharing your recipe with me and my readers.  I wish I could be with you tonight in your lovely home, sharing a dish of this and a glass of Polish beer or sweet wine.

Note:  As stated, all photos and the recipe were used with permission.

Roasted Pork with Mushroom Sauce, Kraut and Cabbage

My friend, Gosia, from Poland asked me the other day why I don't post more Polish food on this blog.  After all, I am of Eastern European culture.

I love Polish food!  Growing up near Pittsburgh, PA, I learned that Polish food is the ultimate comfort food.  In fact, I recently read where the people of Pittsburgh eat 11 times more pierogies over people in other US cities. 

http://pittsburgh.about.com/od/recipes/r/pierogies.htm

The trick for me is not in the making of the Polish food; it is preparing it to be healthy enough so that it doesn't pack on a lot of extra pounds.

With her permission, I am actually going to be posting one of Gosia's Polish Hunter Stew recipes very soon.  I will try to make her dish this weekend. Since I am part Polish, part Slovak and part Ukrainian, I added an Eastern European label on to the right so that you can see the collection of these recipes as I occasionally post them. 

This dish that I am posting tonight I made the other day.   It kind of reminds me of a cross between a Polish and a Hungarian meal.  It's slow cooker-easy, so I know you will love it on a busy day.  I like this dish because it's economical, too!

Slow cooker recipes don't really lend themselves to a pictorial as you throw everything in the pot together.  I think the final result tells you what you're in for here! 

Start with partially frozen chops to keep the meat juicy.  And, yes, this dish is even better the next day as all the flavors marry overnight.

Ingredients:

1 1/2 - 2 pounds boneless pork sirloin chops (partially frozen)
1/2 tbs. grill seasoning for chicken (I used Weber Canadian)
1 tsp. ground sage
2 tsp. onion powder, divided
1 can (10.5 ounce) low sodium, fat free cream of mushroom soup
1 bay leaf
1 pound sauerkraut (drained but not rinsed)
2 cups chopped green cabbage
1 tsp. caraway seeds (optional)
2 tsp. Hungarian Paprika, divided
1 cup sliced white mushrooms
1/2 cup fat free sour cream
2 or three drops of gravy enhancer (optional)

Directions:

Place partially frozen pork chops in slow cooker.  Sprinkle with the grill seasoning, ground sage and onion powder.  Add the mushroom soup and the bay leaf (dried is fine).  Cook over low heat for about four hours.

Add the sauerkraut and chopped cabbage on top of the pork along with the caraway seeds.  Top with the rest of the onion powder and half of the paprika.  Continue to cook for two more hours. 

Add the chopped mushrooms.  Continue to cook for one more hour. 

Transfer pork and vegetables from the slow cooker to a serving bowl and keep warm.  Remove bay leaf.  Add the sour cream and the gravy enhancer to the pan juices.  Turn slow cooker on high and cover until the mixture bubbles and warms through.  Pour the gravy over the pork and the vegetables and toss.  Top with remaining paprika. 

I like to serve this with whole grain pierogies with onions. Yum!

Note:  Fresh chopped sage for garnish is optional.

Look for more fall, Eastern European and Oktoberfest recipes coming soon!

Easy Brat Burgers with German Mustard Potato Salad

Easy Brat Burgers
with German Mustard Potato Salad

I have been eyeing this product in the supermarket for some time now; 1/4 pound brat burgers.  You can also take a pound of fresh brats, take the casing off and form them into burgers.  If you are going to make your own, be mindful of what brand you buy to be sure the brat meat is course enough to make a patty.  You might also want to pan fry these.

I like these because they require no seasoning on the burger.  

Here's all I did to make a quick meal.  You are going to love this one on a busy fall weeknight!  I served it with a Sour Cream and Mustard Potato Salad (recipe also included).

Ingredients for the Burger:
1 tablespoon Olive Oil
1/2 Red Onion, sliced thin
1/2 Sweet Onion, sliced thin
1 Teaspoon dried Thyme
1 pound Brat Burgers
4 seeded Hamburger Buns

For the Sauce:**

1/2 cup Thousand Island Dressing
1 tablespoon ground bottled Horseradish
2 tablespoons Dill Relish*

*I know that Thousand Island already has relish in it.  You want the extra in the sauce for this burger. 

For the Potato Salad:

One pound Creamer Potatoes (small red), sliced into quarters (smaller ones) or eighths (larger ones)
1/4 cup German Style Stone Ground Mustard
2 stalks Celery, sliced
1/8 cup diced Onion
1/4 cup Sour Cream
1/4 teaspoon Celery Salt
1/4 teaspoon Paprika

Other - 
Sea Salt for boiling water
Fresh chopped chives for potato salad (optional)

For the burger:

Add olive oil to non stick pan.  Add onions and thyme.  Caramelize the onions, about 20-25 minutes.

Cook burger over 400 degree grill for about 5 minutes each side. 

Meanwhile, mix the ingredients for the sauce.

Serve burger topped with onion and sauce. 

For the Potato Salad:

Cook potatoes in salted oiling water until fork tender but not mushy.  Drain.

While potatoes are warm, add the mustard.  Let this sit at room temp until cooled.

Add remaining ingredients and chill until you are ready to serve.  You can mix in chopped chives before serving if using.

**Don't gave Thousand Island dressing on hand?  You can make it by using ketchup, yellow mustard, mayonnaise and dill or sweet relish (your preference on the relish).  The amount of each condiment that you use is to personal taste.  You can add the extra relish on top of the sauce for a nicer presentation (pictured).

Salzburger Schnitzel; Inside - Out



Salzburger Schnitzel

Salzburger Shnitzel – say that three times, fast.

But seriously, folks… 

Schnitzel is a popular German Style dish.  It is usually made with veal, although you can substitute escalloped (thin sliced and pounded) pork or chicken. 

In Austria they often serve a stuffed version which includes bacon, mushrooms, onions and herbs.  I’ve already put in a long day, so no stuffing meat for me tonight.  I came up with this quick and easy version that you can whip up on even the busiest of days.  The extras are served on the outside. 

This is so easy and delicious; you have to try it.

Note:  Ask your butcher for the scaloppini to save you extra time.  And don't forget to click on my food pictures to get the "Full (food) Monty."  ;.)  You must click on the picture above tonight.  Wow!

Serves 2:

Ingredients:

2 Veal, Chicken or Pork Scaloppini

1 teaspoon Garlic Salt
Freshly Ground Pepper, to taste
¼ cup All Purpose Flour
1 large Egg, beaten
¼ cup Italian Seasoned Bread Crumbs
1 tablespoon plus one teaspoon Olive Oil, divided
1 sliced Bacon, chopped
1/8 cup Sweet Onion, slivered
¼ cup whole Button Mushrooms
Juice of Half of a Lemon
1 tablespoon freshly chopped Chives
1 tablespoon freshly chopped Parsley
Lemon Slices for garnish, Optional

Sprinkle meat of choice with garlic salt and pepper.  Dredge in flour, dip in egg and then coat with Italian breadcrumbs.

Add one tablespoon of olive oil to pan.  Add the teaspoon of olive oil to a non-stick skillet.  Add bacon slices and cook until crispy.  Remove from pan.

Drain bacon grease from the pan but do not wipe the pan out.  Return to stove and add tablespoon of the oil.  Add onion and mushrooms.  Sauté for five minutes over medium heat, until both ALMOST start to brown.  You are looking for a nice, golden color without caramelizing. 

Remove from pan and add coated meat. 

Note:  You can add a little extra oil if necessary. 

Brown meat on both sides, approximately 6-7 minutes total. 

Squeeze fresh lemon juice over meat.

Top with fresh herbs and lemon slices.

 

I like to serve this dish with a side of mashed cauliflower (with sour cream and nutmeg added) and a nice simple salad of spring greens, antipasti olive mix (store-bought), crumbled goat or feta cheese and tomato, drizzled with a little red wine olive oil and vinegar.

Brats Braised in Beer with Spicy Onions

Brats are a summertime favorite.  With Memorial Day right around the corner, I want to show you my favorite way to make them.   I like to use leftover seasonal beer with a spice, such as Octoberfest by Sam Adams.  I normally have a few bottles around come spring in my fridge which are still quite fine for cooking.  I like this beer because it gives the brats a nice kick.  You can also use a lager and add a dash or two of Allspice.

The addition of the garlic and the mustard while braising gives the onions an extra special flavor.  That was my idea.  As the brats braise, the grainy mustard coats the brats, too.  So when you grill them up, wow! 

You can probably find the original recipe sans the garlic and mustard on the Sam Adams website.

This cooking method keeps the brats extra juicy.  They will actually plump up from having braised in the beer PRIOR to grilling.  I've seem people grill them and then put them into the beer bath but trust me, this is so much better!

Skip the fork and use tongs to turn the brats, otherwise those juices will run out.  Of course, as with most of my recipes, you can double or triple it as needed. 

You will need: 

1 - 20 ounce package Bratwurst -  Suggest Johnsonville® Original
1 large Sweet Onion, sliced (rustic chop or slice is fine)
1 clove of garlic, peeled but not chopped
3 Samuel Adams® Octoberfest Beers (Or three lager beers with a dash of Allspice added)
1 tablespoon Spicy Brown Mustard

Add brats, onion, garlic and beer to large pan on stove.   Stir in the mustard.

Bring to boil and reduce to simmer.  Cover and cook for 30 minutes.

Preheat grill to 350 degrees.   Grill brats for about 7 minutes and return to the beer bath. 

Serve these on the plate or on buns with the onions, your favorite toppings and picnic sides!  Enjoy!