Lake Lure Cottage Kitchen

This wonderful chicken casserole has been in my wheel house for a long time.  I first blogged about it here.  This version came from Sam Sifton at the New York Times.  I love the addition of lots of tomatoes. But the basics of the dish are still here: chicken,curry, dried fruit, almonds, and bacon.  It is perfect for a crowd.

The port of Charleston saw many products from the Orient in the 18th and 19th century.  Curry powder was one of them and this dish became popular with hostesses all over the south.  FDR was very fond of Country Captain and had it served to him often in Warm Springs, Georgia.  It is best served over rice.

We are back in beautiful Lake Lure enjoying our home and especially my kitchen, although David was the one responsible for this delicious meal.  So glad that he loves to cook as much as I do.

COUNTRY CAPTAIN

1/4 cup flour
Kosher salt
Freshly ground black pepper
1 tsp dried thyme
2 Tbls butter
3 pounds chicken pieces (We used thighs and legs)
4 slices bacon
1 medium onion, diced
1 medium green pepper, seeded and diced
2 tsps celery, diced
1 Tbls minced garlic
2 Tbls curry powder
3 Tbls dried cranberries or currants
1 28-ounce can chopped tomatoes and their juices
3 Tbls slivered almonds, toasted
Cooked white rice

Heat the oven to 325 degrees.  Combine the flour, 2 teaspoons kosher salt, 1 teaspoon pepper and the thyme in a bowl.  In a large skillet, melt the butter over medium-high heat until it foams.  Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 8 minutes.  Transfer the chicken to a plate and drain off all but 1 tablespoon of the fat in the skillet.

Return the skillet to medium heat, add the bacon and fry until crispy.  Transfer to a plate.  Once cool, crumble and set aside.

Add the onion, pepper, celery, garlic, curry powder and 1 tablespoon of the cranberries or currants to the skillet and sauté over medium-high heat until soft and fragrant, about 7 minutes.  Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes.  Season to taste with salt and pepper.

Spread 1 cup of the tomato sauce in the bottom of an ovenproof casserole large enough to hold the chicken snugly in one layer.  Arrange the chicken on top.  Pour the remaining sauce over and around the chicken.  Cover tightly with foil and bake for 35 minutes.  Remove the foil and cook for 15 minutes more.

Top with the crumbled bacon, remaining cranberries or currants and slivered almonds.  Serve with cooked rice and any condiments you wish.

Printable Recipe

I hope everyone had a bountiful 4th of July celebration.  We had our usual large family get together at the lake with lots of food and wine and fireworks.  Before getting to this wonderful chicken recipe I would like to share some of the highlights of our fun.

Of course there was lots of food.  Here is a typical meal prepared by many hands including our son and daughter-in-law.

Our annual wine tasting is always a hit.  The wine is supplied by one of the other Davids in our family.  This year he chose Malbecs for the red wine blind tasting.  Known for their plump dark fruit and smoky flavor, Malbecs offer a good alternative to the more expensive Cabernet Sauvignons.  The 4 top place winners were 2013 Burgess Cellars (Napa Valley), 2013 Rewen Estate (Argentina), 2013 Eighty-Four (Napa Valley) and 2014 La Bete Noire (France).

On another rainy afternoon, our blind white wine tasting involved Albariño wines.  Most Albariño wines come from the Atlantic Coast of Spain.  Eric Asimov describes them as consistently pleasant, refreshing and resolutely dry with a citrus flavor.  Our top four were a 2016 Senorio de Sobral (Spain), 2015 Pazo Senorans (Spain), 2016 Eighty-Four (Napa Valley) and a 2015 Valminor (Spain).  The Valminor is a great value at $10.77 a bottle.

Of course the kids had their own juice and soda tasting.  There was no consistent winner but one total loser.  That would be guava juice.

But most of the fun was in the water. We love this special holiday.

 

But back to this wonderful creamy pesto chicken recipe.  My basil is thriving and Kristen brought me some from her garden.  I used the huge bunch she brought me to make pesto.  This was what we had for dinner last night after everyone had gone home.  We needed something light and this recipe from the blog Diethood was perfect.  You can find the recipe here.

We have a weight loss contest going on in our household.  David and one of our New Year’s Eve gang friends, Barbara, have challenged each other to lose 15 pounds.  The first one to do so will get a monetary reward.  They both have been struggling since January 1st with a weigh-in each Monday.  They are both getting close.  It is down to just a few pounds each.  But they have decided to extend the contest to 20 pounds lost.  Needless to say, I have been challenged to put healthy low-fat food on the table.

Cooking Light came to the rescue with this Margarita-Braised Chicken Thighs recipe.  The spiced flour coating made the thighs crispy.  The tequila sauce, onions and tropical fruit added juiciness to the oven braised dish.  It was a real winner.  It was also quick and easy.  I served it with farro and broccolini.

We had this for dinner last night.  It may have done the trick, because David’s weigh-in this morning indicated 4 pounds to go to reach the 20 pound goal.  I hope no one gives Barbara this recipe.

MARGARITA-BRAISED CHICKEN THIGHS ( Cooking Light )

1/2 cup flour
1 Tablespoon paprika
2 teaspoons garlic powder
8 skinless, boneless chicken thighs
1/2 teaspoon salt
1 tablespoon olive oil
Cooking Spray
1 cup thinly sliced onion (about 1 medium)
5 garlic cloves, minced
1/2 cup tropical dried fruit (I used a combination of cranberries and pineapple)
1/2 cup fresh orange juice
1/4 cup tequila
1 lime, thinly sliced

Preheat the oven to 400 degrees F. Combine first 3 ingredients in a small baking dish.  Sprinkle chicken with salt; dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat.  Add chicken to pan; cook 4 minutes on each side or until lightly browned.  Transfer chicken to a baking dish coated with cooking spray.  Add onion to pan; cook 3 minutes.  Add garlic, and sauté 1 minute.

Combine fruit, juice, and tequila in a microwave-safe dish, and microwave at high 2 minutes.  Pour fruit mixture into pan; bring to a boil, scraping pan to loosen browned bits.  Cook 1 minute.  Pour onion mixture over chicken; top with lime slices.  Bake at 400 degrees F. for 20 minutes or until chicken is done.  Yield: 4 servings.  350 Calories.

Printable Recipe

We have been very busy in our rental house in New Smyrna Beach.  As it turns out, we have had lots of get togethers with friends and family.  High School friends were here at the same time that we were.  We hosted a dinner for ten before we all headed to town (within walking distance) for music and dancing.  It felt like being in high school again accept for my aching back the next morning.  I planned a very simple dinner for the crowd.  Everything can be done ahead of time, except the rice.  We had my friend Barbara’s Chicken Poppy Seed Casserole, two do ahead salads; Corn, celery and roasted red pepper salad and 3 bean salad, Zatarain’s Caribbean Rice mix, and Ina Garten’s Chocolate Chunk Blondies.

Flagler Avenue is a happening place with numerous restaurants and music venues. Additionally, the right team makes all the difference when it comes to the smooth operation of any event. With Bar Events UK, you’re assured a professional and friendly team of bartenders who will leave a lasting impression on your guests. Their expertise adds a special touch to your gathering that will be remembered long after.

On another occasion we drove to Sanford to have dinner with David’s Finnish relatives.  It is a long story, but in brief, David’s Mother grew up in the Upper Peninsula of Michigan.  Her parents had immigrated there from Finland.  David had very little contact with the extended family until a few years ago when our friend Ruth brought him together with his cousin Don.  The family now spend time in Florida.  It means a lot to David to have this connection.

We were treated to delicious pizzas cooked on the grill by grill master Jon.  The above pizza has sausage, bacon and roasted vegies.

This is Jon’s speciality pizza.  It is a Barbecued Chicken Pizza with red onions, goat cheese and cilantro. It was fun watching him maneuver the pizzas around with his giant pizza peel.

We enjoyed our evening spending time with wonderful family and friends.

On another matter, I am happy to say that my friend Penny, of the blog Enjoying the Simple Things, has started an Etsy Shop selling her Artisan made European French Style Bread Boards.  She and her husband are making these beautiful boards and the workmanship and quality are outstanding.  They also sell for a lot less than others I have seen online.  Here is the link to her Etsy Shop.

Also there are links above for the rice and Chocolate Chunk Blondies.  Here is the recipe for the Chicken Poppy Seed Casserole.

BARBARA’S CHICKEN POPPY SEED CASSEROLE

6 Chicken Breasts – Cooked and Cubed
8 oz. Crushed Ritz Crackers
1 1/2 sticks Butter
1 1/2 Tablespoon Poppy Seeds
2 cans Cream of Chicken Soup
8 oz. Sour Cream

Melt butter and mix with crackers and poppy seeds.  In another bowl, mix soup and sour cream.  Add chicken to this.

Line greased 9×13 inch dish with 1/2 of the cracker mixture.  Pour chicken mixture over and top with remaining crackers.  Bake at 350 degrees for 35 to 40 minutes.

Printable Recipe

We are now officially Florida residents for the next 6 weeks.  The rental house is small, but the kitchen is updated and very functional.

I am always seeking out new recipes.  From a stack of magazines in the cottage, I found this recipe for Chicken Kofta with Pomegranate Rice in an issue of Real Simple.  When I travel to rental houses, I prefer to bring herbs and spices. The basket you see next to the refrigerator holds all of my favorites from home. These Middle Eastern ground chicken patties call for cumin and cinnamon; a great flavor combination.

The chicken is served with yellow rice with pomegranate seeds, cooling cucumber slices and a lemon infused yogurt sauce.  We enjoyed this on the backyard patio.  The ocean is just two blocks away.

We love this small beach community.

CHICKEN KOFTA WITH POMEGRANATE RICE ( Real Simple Magazine )

2/3 cup plain Greek yogurt
1/4 teaspoon kosher salt
1 lb. ground chicken
1 1/2 tsp. ground cumin
3/4 tsp. ground cinnamon
1 garlic clove, minced
1 Tbsp.extra-virgin olive oil
1 Tbsp. water
1 tsp. fresh lemon juice
4 cups cooked yellow rice
1/2 cup pomegranate seeds
1/2 cup sliced English cucumbers

Stir together the yogurt and salt.  Combine the chicken, cumin, cinnamon, garlic, and 2 tablespoons of the yogurt mixture in a medium bow.  Shape into 8 (3-inch long) oval patties.

Heat the oil in a large skillet over medium.  Cook the patties, turning occasionally, until golden brown and cooked through, about 12 minutes.

Stir the water and lemon juice into the remaining yogurt mixture.  Toss together the rice and pomegranate seeds.  Sere the patties with rice; top with the yogurt sauce and cucumber.

Printable Recipe