Chicken Divan

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Chicken Divan

This is a family recipe I was raised with and is possibly my all time favorite way of consuming broccoli. It also works fantastically as a way of using leftover chicken or turkey.

Ingredients:

2-3 bunches of broccoli
3-4 chicken breast halves
2 cans cream of chicken soup
1 cup mayo
2 Tbs lemon juice
1 Tb Worcestershire sauce
1 1/2 cups bread crumbs
1 cup grated sharp cheddar
paprika

Directions:

Prepare broccoli via whichever method you prefer. Personally I just microwave it wrapped in paper towels for around 6-8 minutes. Cut it up and make a layer of broccoli in a 9×13 inch glass dish.

Prepare your chicken via whichever method your prefer. Personally I just cook it on medium in a steel pan, covered, with some water or white wine if I have it. When it’s done, pull it apart into chunks and create a layer of chicken on top of the layer of broccoli.

Combine soup, mayo, lime juice, Worcestershire sauce, in a bowl until well mixed. Spread over the chicken and broccoli. Cover this third layer with the cheese, then bread crumbs, then paprika.

Bake at 350 degrees for 45 minutes covered. Uncover and bake for an additional 15 minutes.

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Lobster Thermidor

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Lobster Thermidor

This is specifically meant as a romantic dinner for two, and trust us, you both will love it.

Ingredients:

Lobster tails (2 large ones are 3 smaller ones, frozen is fine)
2 Tbs butter
2/3 cup flour
1/2 tsp Dijon mustard
1/2 tsp minced onion
1/4 tsp fresh ground black pepper
2/3 cup half and half
1 Tb sherry
1/3 cup freshly grated Parmigiano Reggiano
1/8 cup mushrooms (sliced or diced)
1 tsp lemon juice
Paprika

Directions:

Boil lobster. If frozen, boil for around 15-20 minutes. If fresh, boil for less than that. Cook until bright red and the tail curls. As they boil, prepare the sauce. Start at a medium temp with the butter and onion and mushrooms. After a few minutes, reduce to a medium low setting and throw in the remaining ingredients except for the paprika. When lobster is done, remove the meat and cut it up into small chunks. Try not to ruin the shells as you can still use them. Just slice them open down the middle, crack open the tail, and pull out the meat. Toss the chunks of lobster into the sauce and let that simmer for around ten minutes. Stir frequently, but while that’s simmering, trim the shells a bit to make them more functional as bowls. Stuff the deliciousness into the shells. Top with a dusting of Parmigiano Reggiano and paprika. Broil for 3-5 minutes, or until you get a nice browning on top to your liking.

Laissez les bons temps rouler!

Chicken and Cauliflower Tikka Masala

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Chicken Tikka Masala

Marinade Ingredients:

1 cup Greek yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon hot curry powder
1 teaspoon ground tabasco pepper (Cajun Kicker)
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt
1 pound boneless skinless chicken breasts or thighs (cut up into skewer size pieces)
4 long skewers

Sauce Ingredients:

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
1 cup chopped cauliflower
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons hot curry powder
1 teaspoon salt
1 teaspoon ground tabasco pepper (Cajun Kicker)
1 (8 ounce) can tomato sauce
1 cup half and half or cream
1/4 cup chopped fresh cilantro

Directions:

For marinade combine yogurt, lemon juice, cumin, curry powder, tabasco pepper, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.

Get your grill going. When grill is ready put chicken onto skewers, and discard marinade. Grill until juices run clear, about 5-10 minutes on each side, depending on the heat of your grill/coals.

Melt butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, hot curry powder, ground tabasco, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and cauliflower, and simmer for 15 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Commentary: The use of Coussou’s Cajun Kicker Pure Ground Tabasco really gives this traditional Indiana dish some nice Louisiana heat (some other hot ground pepper will do fine as a replacement though), and the cauliflower acts as a curry sponge which is awesome. Also, doing this with skewers really results in a wonderful flavor and tenderness for the chicken if done right.

Inspired by: http://allrecipes.com/recipe/chicken-tikka-masala/