Creamy Pappardelle with Chicken & Bacon

This quick comfort food dish uses store-bought rotisserie chicken as a shortcut. I loved the freshness and pop of color from the fresh herbs and the minced carrot.

The recipe was adapted from Antoni Let’s Do Dinner by Antoni Porowski of Queer Eye. My daughter and I are big Antoni fans! 🙂 I modified the proportions. Next time I would reduce the amount of chicken meat- just personal preference.

Yield: Serves 8

• coarse salt
• 8 oz bacon (about 5 slices), cut crosswise into 1/2-inch wide pieces
• 1/2 large yellow onion, finely chopped (about 3/4 cup)
• 4 large garlic cloves, gently smashed and peeled
• 1/2 T chopped fresh sage
• 1/2 T coarsely chopped fresh rosemary
• freshly ground black pepper
• 1 1/2 cups heavy cream
• 16 oz pappardelle (I used two 227 g packages)
• 1 medium carrot, finely chopped
• 4 to 6 cups shredded rotisserie chicken, at room temperature (I used 6 cups but would reduce the amount next time)
• freshly grated Parmigiano-Reggiano cheese, for serving
• coarsely chopped fresh flat-leaf parsley, for serving, optional

1. Bring a large pot of well-salted water to a boil.
2. Meanwhile, cook the bacon in a skillet large enough to hold the pasta and sauce or a wide heavy saucepan over medium-high heat, stirring frequently, until just cooked through with crispy edges, about 5 minutes. (I used an enameled cast iron pan.)
3. Transfer the bacon to a plate, leaving the fat in the pan.
4. Add the onion, garlic, sage, rosemary, and 1/4 teaspoon pepper to the skillet and cook, stirring frequently until the onion is tender, about 5 minutes.
5. Add the cream, bring to a simmer, and cook until the sauce is slightly thickened, about 5 minutes.
6. Meanwhile, add the pappardelle and carrots to the boiling water and cook until the pasta is al dente and the carrots are tender, 5 to 6 minutes.
7. Drain the pasta, reserving 2 cups of the pasta cooking water.
8. Add the pasta to the sauce with 3/4 cups of the pasta water, the chicken, and the reserved bacon. Toss to combine.
9. Add more pasta water to loosen the sauce, if desired.
10. Top with cheese, parsley, if using, and salt and pepper to taste. Serve.

Sautéed Greens with Corn, Bacon & Scallions

I have a couple dishes to share that are absolutely loaded with greens. This colorful dish could be served as a main but we ate it as a hearty side with grilled mustard chicken thighs and roasted potatoes. I drizzled the potatoes with residual bacon fat (from this dish) prior to roasting- great.

This recipe was adapted from The Mom 100 Cookbook by Katie Workman, via The New York Times, contributed by Julia Moskin. I modified the method and incorporated my CSA beet greens, kale, and collard greens. The original recipe notes that carrots or summer squash can be substituted for the peppers and corn. Easy and delicious.

Yield: Serves 6 as a side

• 4 slices bacon, cut crosswise into 1-inch-wide strips
• 1 tablespoon unsalted butter
• 1 shallot or small onion, minced
• 3 cups corn kernels, from about 4 ears corn (or a combination of corn and diced summer squash)(thawed frozen corn okay)
• 1/2 cup chopped red or orange bell pepper (or carrot)
•  pinch red pepper flakes
•  coarse salt and freshly ground black pepper
• 3 scallions, white and light green parts, thinly sliced
• 6 to 8 cups de-stemmed greens, like chard or kale, cut into 1/4-inch ribbons (or whole baby spinach, or another tender green)(I used a combination of beet greens, kale, & collard greens)

1. Cook bacon in a large Dutch oven over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes. (I used a large enameled cast iron Dutch oven.) Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet. (Reserve the bacon fat for another use- such as roasting potatoes!)
2. Add butter and melt.
3. Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch. Cook, stirring, about 2 minutes.
4. Add greens and cook for about 4 minutes, until beginning to wilt.
5. Add corn (and/or squash), peppers, and pepper flakes and let sizzle, stirring occasionally, until tender, about 3 to 5 minutes more. Season to taste with salt and pepper.
6. Crumble bacon and add to skillet with scallions. Cook together 1 minute and serve hot.

Rich Turkey Chili with Bacon, Dark Beer & Chocolate

My daughter and I really enjoy watching Queer Eye on Netflix together. It is so positive and full of love. She is particularly a fan of Antoni, the chef. We were excited to check out his cookbook! 🙂

This fabulous chili recipe was adapted from Antoni in the Kitchen by Antoni Porowski. I modified the proportions. It was rich, full-flavored, and hearty. We ate it with lots of toppings, cornbread muffins and green salad. I’m planning to make it again to serve on a really chilly evening. Everyone loved it.

Super Bowl 2021 Update: This chili was absolutely delicious served with beer bread.

Yield: Serves 6 to 8

For the Chili:

• 1/3 to 1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (4-5 slices)
• 1 3/4 to 2 pounds ground turkey, preferably dark meat
• Kosher salt
• 2 T olive oil
• 2 medium or 1 1/2 large onions, coarsely chopped (about 3 cups)
• 1 red bell pepper, cored, seeded, and cut into small cubes
• 3 T tomato paste
• 5 to 8 large garlic cloves, finely chopped
• 1 canned chipotle chile in adobo, seeded (if desired), finely chopped, plus 1 to 2 T adobo sauce (I didn’t seed the chile)
• 2 tsp dried oregano
• 1 tsp ground cumin
• 2 (15-oz) cans black beans, rinsed and drained
• 1 (14-oz) can crushed tomatoes
• 1 (12-oz) bottle dark beer (such as Guiness or Negra Modelo)
• 1 1/2 cups chicken stock
• 2 oz dark chocolate, coarsely chopped (scant 1/2 cup) (I used 72% cacao)
• 2 T apple cider vinegar
• 2 tsp molasses or dark brown sugar

For the Toppings:

• sliced avocado
• chopped fresh cilantro
• grated cheddar
• diced red or white onion
• pickled jalapeños
• sour cream or Greek yogurt
• lime wedges

1. In a large Dutch oven or other wide heavy pot with a lid, cook the bacon over medium-high heat, stirring occasionally, until crisp and golden, 5 to 7 minutes. (I used a large enameled cast iron Dutch oven.) Using a slotted spoon, transfer the bacon to a large bowl.
2. Cook the turkey in the remaining bacon fat over high heat, stirring frequently and breaking up the meat into small bits with a wooden spoon, until cooked through, about 5 minutes.
3. Season turkey with 1 1/2 teaspoons of salt, then transfer and any juices to the bowl with the bacon.
4. Heat the oil in the same pot over medium to medium-high heat.
5. Add the onions and bell pepper and cook, stirring occasionally, until the vegetables are softened and the onions are golden, about 8 minutes.
6. Stir in the tomato paste and garlic and cook for 1 minute, stirring, then stir in the chipotle and adobo sauce, oregano, cumin, and 2 teaspoons of salt. Cook until fragrant, about 2 minutes.
7. Add the beans, crushed tomatoes, beer, stock, chocolate, and turkey-bacon mixture. Bring to a gentle simmer and cook, uncovered, stirring occasionally, until the chili is deeply flavorful, about 1 hour and 15 minutes.
8. Remove the pot from the heat and stir in the vinegar and molasses or brown sugar.
9. Adjust the seasoning, to taste. Serve hot with toppings, as desired.

Fried Chicken with Biscuits & Tomato Gravy

Like my last post, this special and indulgent feast was also included in Food and Wine Magazine’s “40 Best-Ever Recipes” issue celebrating the 40th anniversary of their publication. I made it for the second year in a row to celebrate my husband’s birthday! 🙂

The recipes were adapted from The Gift of Southern Cooking by Scott Peacock, the then chef at Watershed in Decatur, Georgia, and co-author Edna Lewis, the legendary Southern cook, his mentor and close friend. I modified the cooking techniques and substituted sunflower oil for lard. Last year, I made Lewis’ wonderful biscuits from this full menu, but, this year I served the chicken and gravy with sourdough biscuits.

The chicken is double-brined, first in salt water and then in buttermilk, and then fried in a cast iron skillet filled with oil (or lard), butter, and bacon fat. It was very tender and juicy. The creamy and rich gravy is reminiscent of Italian vodka sauce. Pretty delicious. 😉

We ate the chicken, gravy, and biscuits with macaroni and cheese (my favorite version), and iceberg wedge salad on the side. My husband’s birthday meal is not complete without his favorite Vanilla Bean Birthday Cheesecake for dessert. ❤

For the Fried Chicken & Tomato Gravy:

• 1/2 cup kosher salt
• 2 quarts cold water
• One 3 1/2 to 5 pound chicken, cut into 8 to 10 pieces (I cut each chicken breast in half)
• 3 cups buttermilk
• 1 1/2 cups (6 3/8 oz, 180.7g) all-purpose flour
• 1/4 cup cornstarch
• 2 tablespoons potato starch (optional) (I included it)
• fine sea salt and freshly ground black pepper
• 1 pound lard or solid vegetable shortening, for frying (I substituted 2 cups of sunflower oil)
• 1 stick (4 ounces) unsalted butter
• 1/4 pound sliced bacon (I used 4 thick slices)
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 2 garlic cloves, minced
• 4 cups drained canned diced tomatoes (from three 14-ounce cans)
• 2 teaspoons dried thyme
• 2 cups heavy cream
• 1 1/2 cups milk (I used whole milk)

To Make the Fried Chicken:

1. In a large bowl, dissolve the kosher salt in the cold water. Add the chicken pieces; cover and refrigerate for 4 hours. Drain.
2. Put the chicken in a large bowl, add the buttermilk and turn the pieces to coat. Cover and refrigerate for 4 hours. (The chicken can be refrigerated overnight at this point, if desired.)
3. In a gallon-size zip-lock bag, combine the flour, cornstarch, potato starch, 1 1/2 teaspoons sea salt and 1/2 teaspoon pepper and shake.
4. Set aside 1/2 cup of the flour mixture for the gravy.
5. Lift the chicken out of the buttermilk, wipe off any excess and set the pieces on a wire rack; let dry for 5 minutes.
6. Add the chicken, a few pieces at a time, to the flour mixture in the bag; shake to coat.
7. Dry the rack. Shake off any excess flour and return the chicken to the rack.
8. Meanwhile, in a large cast-iron skillet, melt the lard (I used sunflower oil) and butter over medium heat. (I used a 12-inch cast iron skillet.)
9. Add the bacon and cook over moderate heat until crisp, about 5 minutes; reserve the bacon for another use. (I crumbled the bacon over our wedge salads.)
10. Add the chicken, in batches, and cook over moderate heat, basting and turning, until golden, crisp and cooked through, about 5 minutes per side, or until the internal temperature reaches 165 degrees. Lower the heat if necessary. (I kept the cooking oil temperature between 300 and 340 degrees. I also completed cooking the larger pieces (especially the breast pieces) in the oven at 300 degrees, until they reached an internal temperature of 165 degrees.)
11. Set the chicken on a clean wire rack to drain.

To Make the Gravy:

1. Transfer 1/4 cup of the chicken cooking fat to a large saucepan.
2. Add the onion and garlic and cook over moderate heat, stirring occasionally, until the onion is golden, about 5 minutes. (I chopped the onion and garlic in a food processor.)
3. Add the reserved 1/2 cup of seasoned flour and cook, whisking, for 2 minutes.
4. Add the drained tomatoes and thyme and stir constantly until blended.
5. Whisk in the cream and milk until the sauce is smooth.
6. Season with salt and pepper and cook over moderate heat, stirring occasionally, until thickened and no floury taste remains, about 10 minutes.

To Serve:

1. Transfer the fried chicken to a platter.
2. Pour the tomato gravy into a gravy boat and serve with the chicken.

For the Biscuits:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons single-acting baking powder or double-acting baking powder (see Note)
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cold lard or vegetable shortening, cut into pieces (I used bacon fat)
• 1/2 cup buttermilk
• 1 tablespoon unsalted butter, melted

To Make the Biscuits:

1. Preheat the oven to 450°.
2. In a bowl, sift or whisk together the flour, baking powder, baking soda and salt.
3. Using your fingers or a pastry blender, work in the lard just until the mixture resembles coarse meal.
4. Stir in the buttermilk just until moistened.
5. Turn the dough out onto a lightly floured work surface and knead 2 or 3 times.
6. Roll out or pat the dough 1/2 inch thick.
7. Using a 2-inch round cutter, stamp out biscuits as close together as possible. Transfer the biscuits to a baking sheet.
8. Pat the dough scraps together, reroll and cut out the remaining biscuits; do not overwork the dough.
9. Pierce the top of each biscuit 3 times with a fork and brush with the butter.
10. Bake the biscuits for 12 to 14 minutes, or until risen and golden. Serve at once.

Note: The unbaked biscuits can be frozen in a single layer, then kept frozen in an airtight container for up to 1 month. Thaw before baking.

Sheet Pan Chicken with Jammy Tomatoes & Pancetta

Full-flavored sheet pan dinners are a dream. I loved that this one was seasoned with smoked paprika- it has such a fabulous depth of flavor. The “jammy” roasted tomatoes were sweet and delicious. I served the chicken and sauce over a bed of brown Basmati rice to soak up every last drop.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated broccoli florets and increased the amount of garlic. In addition to rice, I served this dish with sautéed spinach and roasted potatoes. Wonderful.

Yield: Serves 4

• 1 1/2 pounds boneless, skinless chicken thighs (about 5)
• 1/2 tsp kosher salt, plus more as needed
• 10 whole unpeeled garlic cloves
• 2 T extra-virgin olive oil, plus more for drizzling
• 1 1/2 T fresh lemon juice, plus more for serving
• 1 T sweet or smoked paprika
• 1 tsp dried oregano
• 1 tsp light brown sugar
• 3/4 tsp ground cumin
• 1 pint cherry tomatoes (preferably different colors), halved
• 2 cups broccoli florets, optional
• 2 ounces diced pancetta or bacon
• 1/4 cup torn fresh dill, parsley or other herbs, for serving (I used cilantro)
• freshly ground black pepper
• brown Basmati rice, for serving, optional

1. Heat oven to 425 degrees, preferably on convection roast.
2. Season chicken all over with salt, and place on a rimmed baking sheet.
3. Smash all the garlic cloves with the side of a knife and peel them.
4. Finely grate two of the garlic cloves into a small bowl. Stir in the 2 tablespoons olive oil, lemon juice, paprika, oregano, brown sugar, and cumin. Pour over chicken, tossing to coat.
5. Add tomatoes, broccoli florets (if using) and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes and broccoli lightly with salt and drizzle with a little more olive oil.
6. Scatter pancetta on top.
7. Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don’t disturb the chicken.
8. Remove the chicken from the pan and set aside.
9. Stir the tomatoes, broccoli, and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste.
10. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like.
11. Place a bed of rice on a platter, if desired. Transfer the reserved chicken to the platter.
12. Spoon tomatoes, broccoli, garlic and pancetta over the chicken to serve.

Fried Rice with Kimchi, Bacon & Cabbage

Happy St. Patrick’s Day! I am planning on serving shepherd’s pie tonight, but, for those of you serving corned beef and cabbage, this quick dish will put any leftover cabbage to good use. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it drizzled with sriracha and additional soy sauce. I also served the leftovers with scrambled eggs instead of fried.

Yield: Serves 4 to 6

• 5 tablespoons neutral oil, such as grapeseed or sunflower, plus more as needed (I used canola oil)
• 3 slices thick-cut bacon, in 1/2-inch pieces
• 1 small bunch scallions, whites and greens separated, sliced
• 4 cups shredded cabbage (from about 1/2 small head)
• coarse salt
• 4 garlic cloves, minced
• 6 cups cooked rice, white or brown, preferably day-old
• 2 ½ tablespoons fish sauce, plus more as needed
• ½ tablespoon soy sauce, plus more as needed for serving
• ½ cup kimchi, drained and chopped, plus more for serving
• ½ cup green peas (thawed, if frozen)
• fried eggs or scrambled eggs, for serving, optional
• toasted sesame oil, for drizzling, optional
• sriracha or other hot sauce, for serving, optional

1. One day ahead, cook 2 cups of rice in 4 cups of water or stock. Once cool, store in the refrigerator overnight. (I used brown Basmati rice.)
2. In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. (I used a large 14-inch stainless steel skillet but a nonstick would have been preferable.)
3. Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can.
4. Add scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes.
5. Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.
6. Add remaining 3 tablespoons oil to skillet and raise heat to high.
7. Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.
8. Fold in bacon mixture, kimchi and peas, then transfer to plates.
9. Top with scallion greens, more kimchi to taste, and fried eggs, if using. (I served it with one fried egg per person.)
10. Drizzle everything with toasted sesame oil and soy sauce, as desired, and serve immediately with hot sauce on the side.

Cornbread Dressing with Bacon & Sage

I am not usually the biggest fan of Thanksgiving stuffing but I was in love with this version. This classic Southern stuffing had wonderful flavor and a perfect balance of crunchy and custardy texture. Perfect. It will definitely be part of my Thanksgiving menu next year.

This recipe was adapted from Food and Wine, contributed by Josh Miller. The skillet cornbread is baked in a piping hot cast iron skillet sprinkled with salt- resulting in a fabulously crispy crust. This cornbread would be delicious on its own as well. I made the cornbread a day in advance. The stuffing can be completely assembled one day before serving and baking.

Yield: Serves 8 to 10

For the Dressing:

• 10 cups 1-inch-cubed savory Buttermilk Skillet Cornbread (one 10-inch skillet loaf), divided (recipe below)
• 4 cups torn (1-inch pieces) white Pullman bread slices
• 3/4 cup unsalted butter (6 ounces), melted, divided
• 2 tablespoons chopped fresh sage
• 1 pound thick-cut bacon, chopped
• 2 cups chopped yellow onion
• 1 1/2 cups chopped Gala apple
• 1 cup chopped celery
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons fresh thyme leaves
• 1 teaspoons kosher salt, divided
• 1/2 teaspoons ground black pepper, divided
• 3 1/2 cups lower-sodium chicken broth, divided
• 3 large eggs

1. Preheat oven to 350°F, preferably on convection.
2. Toss together 5 cups cornbread cubes, torn white bread, 1/2 cup melted butter, and sage in a large bowl.
3. Heat a large skillet over medium-high. In 2 batches, add cornbread mixture to skillet; cook, stirring, until bread is toasted, 5 to 8 minutes. Transfer corn-bread mixture to a large bowl, and set aside. Wipe skillet clean.
4. Add bacon to skillet; cook over medium, stirring often, until crisp, about 12 minutes. Using a slotted spoon, remove bacon; add to cornbread mixture.
5. Reserve 2 tablespoons bacon drippings in skillet; discard remaining drippings or reserve for another use.
6. Add onion, apple, celery, parsley, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook, stirring occasionally, until softened, about 5 minutes. Add onion mixture to cornbread mixture.
7. Crumble remaining 5 cups cubed cornbread into cornbread mixture.
8. Whisk together 3 cups broth, eggs, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl until blended. Fold into cornbread mixture.
9. Spoon mixture into a 13- x 9-inch baking dish.
10. Drizzle with remaining 1/2 cup broth and remaining 1/4 cup melted butter. Bake in preheated oven until lightly toasted, about 35 minutes.

Note: Dressing may be assembled up to 1 day ahead; cover and chill until ready to bake. Bake at 350 degrees until the internal temperature in the center of the casserole is 165 degrees.

For the Buttermilk Skillet Cornbread:

• 2 tablespoons peanut oil or canola oil
• 2 cups yellow stone-ground cornmeal (about 8 1/2 ounces)
• 1 cup all-purpose flour (about 4 1/4 ounces)
• 1 tablespoon granulated sugar
• 2 3/4 teaspoons kosher salt, divided
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 cups well-stirred whole buttermilk
• 2 large eggs, lightly beaten
• 6 tablespoons unsalted butter (3 ounces), melted

1. Add oil to a 10-inch cast-iron skillet; place skillet in oven, and preheat to 450°F, preferably on convection. (Do not remove skillet while oven preheats.)
2. While oven preheats, whisk together cornmeal, flour, sugar, 2 1/2 teaspoons salt, baking powder, and baking soda in a medium bowl.
3. Stir in buttermilk until smooth; stir in eggs, then stir in butter.
4. Carefully remove skillet from oven; pour hot oil from skillet into cornbread batter, stirring until blended.
5. Working quickly, sprinkle remaining 1/4 teaspoon salt in bottom of skillet, then immediately pour batter into hot skillet (do not stir), and return to oven.
6. Bake at 450°F until top is golden brown, about 22 minutes.
7. Immediately invert cornbread onto a wire rack (to retain the crispy crust); let cool completely before using, about 1 hour and 30 minutes.