Friday, December 28, 2018

Braised Chicken Thighs

Bring in the meat with this delectable recipe with squash and greens.


4 pounds skin-on, bone-in chicken thighs (about 12), patted dry
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced
4 dried chiles de árbol
1 2-inch piece ginger, peeled, thinly sliced
1 cup dry white wine
½ cup low-sodium soy sauce
3 tablespoons dark brown sugar
2 tablespoons toasted sesame oil
2 cups low-sodium chicken broth, divided
1 acorn squash, halved lengthwise, seeds removed, sliced ½ inch thick
1 bunch mustard greens, tough stems removed, leaves torn
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame seeds
Cooked white rice (for serving)


Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8–10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).

Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25–30 minutes. Transfer chicken to a plate.

Add squash and remaining 1 cup broth to pot and push in squash so it’s mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10–12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10–15 minutes.

Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.

Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low.

* Get full details at Bon Appetit!

Tuesday, December 25, 2018

Damn! Stir-Fry AGAIN? YES!

Stir-fry is one of those clean-out-the-fridge dishes, which makes it an ever-new experience, dunnit?

So we had this.
Mushrooms, celery, onions, leftover rice, cashews, and water chestnuts. Fried in sesame oil, sprinkled with Five-Spice Powder, soy sauce and Sriracha Sauce added to taste at the table.

And guess what? Our dinner guest doesn't like water chestnuts, so I got mine AND HERS.

Total win.

I'm posting at my blog today about another clean-out-the-fridge meal, this one Italianate.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, December 21, 2018

Cheesy Corn Casserole

Casseroles are King, and you can delight your guests with this creamy concoction.

This recipe comes from Bon Appetit's "Cooking Without Recipes" segment:

Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin. This is copywriter Sarah McLellan's "creamy, cheesy corn thing" that's had guests asking for the recipe for over a decade.

Click on the link to get all the details on how to make the dish!

Tuesday, December 18, 2018

Waste Not Want Not - Citrus Spread #Vegetarian

Although my husband and I usually eat vegetarian shading into vegan, we don't identify with those food restrictions. We like carnitas at Mexican restaurants, so I decided to make carnitas in my Instant Pot.

One of the things the instructions say to do is squeeze the juice from two oranges and two limes. I didn't squeeze them; I reamed them out on a juicer which caught the pulp.

Naturally, I saved the pulp, which is where the title of this post comes in.

I took the pulp, mixed in some softened cream cheese, and added sugar to taste.

We spread the result on crackers and went Mmmmmmm!
I'm posting the recipe for the carnitas on my blog today.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, December 14, 2018

Salt and Vinegar Potatoes

A perfect salty side for any dish is this recipe for mouth-watering potatoes.


2 pounds baby Yukon Gold potatoes, halved, quartered if large
1 cup plus 2 Tbsp. distilled white vinegar
1 tablespoon kosher salt, plus more
2 tablespoons unsalted butter
Freshly ground black pepper
2 tablespoons chopped fresh chives
Flaky sea salt (such as Maldon)


Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.

Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives and sea salt.

*Recipe by Dawn Perry/See nutritional information and mouth-watering photos at Bon Appetit!

Tuesday, December 11, 2018

Stuffed, Squash

We love acorn squash and we love Stovetop Stuffing (cornbread style), so we had them together.

Slice the squash in half and remove the seeds. Keep 'em and roast 'em like pumpkin seeds. Yum!

Put the squash halves cut side up into a cooking dish that'll hold them (obvs) and put about an inch or two of water in with them. Butter the edges and insides.

Microwave them for 10 minutes or bake them for about 30, until the flesh is soft.

Meanwhile, make the stuffing (we actually use off-brand) according to package directions. When it's done and the squash is done, stuff the squash with the stuffing and put it back in for 5-10 minutes so the top of the stuffing gets crispy.

Good heated for leftovers, too!
I'm posting today at my blog about what we did with leftover crepes.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, December 7, 2018

Pumpkin Pie

No doubt there's going to be a lot of dessert at the celebrations you attend this year. You can be the life of the party by bringing your very own pumpkin pie.



1 tablespoon sugar
1½ teaspoons kosher salt
2 cups all-purpose flour, plus more for surface
5 tablespoons chilled unsalted butter, cut into pieces
3 tablespoons chilled lard or vegetable shortening
1 tablespoon apple cider vinegar
1 large egg, beaten to blend

Filling and Assembly

⅓ cup sugar
1 teaspoon ground cinnamon
¾ teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 large eggs plus 1 large egg yolk, room temperature, beaten to blend
2 cups unsweetened pumpkin purée
⅔ cup sweetened condensed milk
⅓ cup heavy cream
2 tablespoons maple syrup
2 teaspoons vanilla extract
Whipped cream (for serving)



Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).

Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Flatten into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.

Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.

Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Brush inside of crust (not the crimped edges) with egg wash and continue to bake until crust is set and beginning to lightly brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.

Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months. Crust can be baked 1 day ahead; tightly wrap and store at room temperature.

Filling and Assembly

Preheat oven to 325°. Whisk sugar, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl until no clumps remain. Add eggs, pumpkin, condensed milk, cream, maple syrup, and vanilla and whisk until smooth. Pour into cooled crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 60–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with whipped cream.

Do Ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature.

*Recipe by Rick Martinez/See more at Bon Appetit!

Tuesday, December 4, 2018

Almost Instant Miso Soup #Vegan

I love miso soup. I love it so much, I bought a packet of miso paste so I can make it at home.

And I made it at home.

What took longest was dry-frying the mushroom slices. I fry them with salt and no margarine or anything because that seems to concentrate the mushroom flavor.

Then four cups of water, veggie bouillon to make stock, oregano, corn, and broken rice threads. Take it off the heat and stir in two tablespoons miso paste.


I'm posting at my own blog today about a vegan veggie bake hot salad I made. ALSO GOOD.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes