A New Take on Chicken Marbella

For many new brides in the Eighties, like me, recipes from The Silver Palate Cookbook were among the most exotic we had ever prepared.

Chicken Marbella, a lovely chicken entrée that marinated all day long with oregano, bay leaves, capers, olives, and prunes was one of the most memorable and exotic of all. It could feed a crowd, be made ahead of time, be served hot, warm, or cold, and looked beautiful arranged on a platter, all of which made it an excellent dish for get-together meals.

With all this high praise, it may seem blasphemous to write that I have tweaked the recipe. Times have changed in thirty-five years. People are more keen on decreasing their sugar intake, so I’ve omitted the cupful of brown sugar. There are more options for buying various cuts of chicken now, bones in or out, so I buy chicken thighs instead of quartering fryers. There’s less time for food prep and shortcuts are often championed, so I marinate the meat for four hours instead of twenty-four. This marinade is so savory, I braise the chicken in it in a Dutch oven, instead of roasting the meat in a shallow baking pan. Yes, I’ve messed with the recipe, but hopefully, I’ve simplified the process so families might start enjoying this amazing dinner entrée more often instead of saving it for company.

Yield: 8-10 chicken thighs

The Marinade

In this recipe, the marinade ingredients are the stars. In fact, once lined up for a photo I had the urge to say, Ingredients, take a bow as if they were part of an orchestra. And thank you to cookbook authors, Julee Rosso and Shelia Lukins, who were revolutionary when it came to bringing unusual flavors together.

Ingredients
I head of garlic, cloves smashed, peeled and then chopped
6-7 fragrant bay leaves (buy new ones if they don’t smell woodsy)
½ teaspoon black pepper
¼ cup dried oregano (¾ cup, if using fresh)
1 teaspoon sea salt
½ cup capers, drained (3½ ounces)
1¼ cups dried prunes  (7-8 ounces). Could add apricots or dates, instead.
½ cup green olives, drained (about 3½ ounces)
1 cup white wine (omit for Whole 30)
¼ cup extra virgin olive oil
¼ cup red wine vinegar
4-5 pounds chicken thighs, bone-in or boneless, visible fat removed

Prepping Garlic Cloves
An easy way to prep garlic cloves is to put them in a bag, smash them with a meat mallet, and remove the skins. Rough chop afterward.

 

Instructions
Add all of the ingredients into the pot in which you will be cooking the chicken. I use a Dutch oven such as Les Creuset.

Add chicken, stir until all of the chicken pieces are well-coated with marinade. Cover and put in the refrigerator for at least 4 hours to marinate. The chicken can marinate for up to 30 hours. Toss ingredients occasionally. About an hour before you plan to cook, take the pot out of the fridge and allow it to come to room temperature.

Preheat oven to 350º.

Cook for 45 minutes for boneless chicken or an hour for bone-in. About halfway through the cooking time, open the oven and stir the chicken. Remove pot from oven and let rest until time to serve.

I was all set to post my recipe with the modifications when … my husband said the only thing that could make this recipe better would be to use boneless thighs. Arghh! Seasoned cooks know how much flavor bones bring to a broth. I didn’t know if I could go that far in changing the recipe. I was reticent but curious, so I made two versions for dinner one night; one with boneless thighs and one with bone-in.  I invited family over for dinner and had them try both versions.

The verdict was tied until early the next morning when I received this vote from my friend, Corabel Shofner who was already on the road for a book tour of her fabulous YA (young adult) novel, Almost Paradise.

Bone-in won!

P.S. It was fun to tell the Millennials at the dinner table how popular the Silver Palate store in NYC was in the Seventies and Eighties as well as how popular the cookbooks were for my generation.

P.P.S. This is a fabulous novel for kids and adults. Lots of life lessons from the ever quick and witty, Corabel Shofner.

Related Posts: Other Fabulous Dinner Entrées
Yummy Shepherd’s Pie
Judy’s Mom’s Meatloaf
Easy Roasted Salmon with Olive Oil and Garlic Pepper
Brooks’s Pork Tenderloin with the Most Amazing Marinade
Pot Roast with Herbs and Root Vegetables
Rachelle’s Italian Sausage, Onions, and Peppers

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Remember to always check this website for updated versions of a recipe.  

© 2014-2018 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.

A Quick and Easy Baked Hummus and Feta Appetizer

Recently, I  hosted my book club’s annual dinner where guests signed up to bring either beef or chicken chili, salad, cornbread, dessert or an appetizer. When Book Hunters member, Janna, uncovered her Greek-style appetizer, the aroma of warm feta and olives wafted through the kitchen attracting us like moths to a flame. Guests started scooping up the dip with abandon, or at least I did. Soon, there was a lot of gushing going on in my kitchen.

Janna said the appetizer was easy to make.  Even better.

Ingredients:

1-pound container hummus
6-ounce container crumbled feta
5 ounces (¾ cup) flavorful tomatoes, chopped
4 ounces (¾ cup) flavorful kalamata olives, cut in half
2 tablespoons extra virgin olive oil

Mise en Place:

Instructions:

Preheat oven to 350º. Allow ingredients to come to room temperature if times allows.

Layer ingredients in an 8″ by 8″ square pan or other ovenproof containers, as shown. Drizzle with extra virgin olive oil.

Bake in a 350º oven for 20-25 minutes.

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Serve with pita bread or crackers. We loved it with naan dippers.

A few words about the ingredients. I tried this with cherry tomatoes but thought the sliced tomatoes had a lot more flavor. One tomato was enough.

It took me a few attempts to find kalamata olives that were tasty. Make sure the ones you choose are flavorful.

We preferred the dip with the garlic-flavored hummus.

Things to knit while watching the game

How to Knit a Hat and Make a Pom Pom
A Birthday Tribute for my Mother: Knitting Neck Warmers with Mom’s Stash
What to Knit for a Baby: a Hat, a Sweater and a Blanket

Foods to serve a crowd on Super Bowl Sunday

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Outrageous Roasted Rosemary Cashews

Warning: these nuts can become are addictive!

Even the reject batches turned into something absolutely wonderful.

I had been served roasted rosemary cashews twice, both times at The Nashville Food Project’s Patron’s Party for Nourish. I was smitten! After this year’s event, I cruised the Internet for a recipe and found that superstar chefs like Ina and Nigella and a slew of others had been writing about these “bar nuts” from the Union Square Cafe in New York City for years. I had to make them.

A few words about the ingredients:

The Nuts. I made this recipe using one-pound bags of raw (unroasted), unsalted, cashews from Trader Joe’s and Whole Foods. The pound bags cost $7.99 at both stores. Be forewarned — raw, unsalted, cashews are hard to find at traditional grocery stores. At the Union Square Cafe, they use a combination of raw nuts.

Kosher Salt versus Table Salt. If you use kosher salt, you will need to add more salt. Kosher salt has larger crystals than table salt. Thus the salt takes up more volume but has less weight in a measuring spoon. Plan on using 1¼ to 1½ tablespoons of kosher salt to 1 tablespoon of regular salt.

Kosher salt has larger crystals because historically it was manufactured for “koshering” meat, a process where large crystals of salt were rubbed onto meat to remove surface blood. If table salt had been used, it might have been absorbed by the meat. Eventually, the name “koshering salt” was reduced to kosher salt.

Olive oil versus Butter. I  tried using olive oil instead of butter, but the seasonings wouldn’t stick to the nuts.

Yield: 6½ cups
Preheat oven to 350º

Ingredients:

2 pounds whole, raw, unsalted cashews
3 tablespoons minced fresh rosemary (from about ⅔ ounce of sprigs)
½ -¾ teaspoon cayenne pepper depending on how much heat you like
1 tablespoon packed brown sugar
1 tablespoon sea salt (if using kosher salt, you will need to use 1¼ to 1½ tablespoons)
2 tablespoons melted butter

Mise en Place:

Instructions:

Pour nuts into a large, rimmed, baking pan in a single layer. Roast for 10-12 minutes until very lightly browned.

Meanwhile, measure the seasonings and mince the fresh rosemary.

Melt the butter and add to the bowl of seasonings. Stir.

Immediately after removing nuts from oven, pour nuts into a large bowl and add the seasoning mixture. You could add the butter mixture directly to the pan and toss, but the nuts tend to spill out as you stir and much of the seasoning stays on the bottom of the pan. I think it’s better to mix in a bowl.

Let flavors meld for about ten minutes, occasionally stirring to distribute the seasonings evenly. Your house will smell divine. Serve warm or allow nuts to cool by spreading them in a roasting pan.

These nuts make great holiday and hostess gifts.

Roasted Rosemary Cashew Nut Butter

What did I do with my reject batches of roasted cashews? I tried making nut butter for the first time using my Vitamix processor. The results were amazing!! I’m so thrilled to have made something new that is so tasty. I processed the three pounds of nuts for only two minutes.
 

P.S. The seasoning mixture is yummy on popcorn.

Related Snack Recipes:
Roasted Tamari Almonds (and growing soybeans)
“Croatian Cheese” a Flavorful,  Exotic Appetizer Made with Feta and Goat Cheese
Cooking Popcorn in a Brown Paper Bag

Always check the website for the most current version of a recipe. Thanks!

© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.

Auntie Martha’s Spicy Spinach

Recently, I sent each of my sons a text asking them to name three foods they HAD to have on Thanksgiving Day. All three responded with Auntie Martha’s Spicy Spinach. I don’t think a recipe can get a better recommendation than that. Meanwhile, my children, adults that they now are, have spoken; it’s time for me to get this time-honored family recipe up on the blog.

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My sister-in-law, Martha, and her siblings have been enjoying this side dish since they were children. My mother-in-law gave me the recipe when my husband and I married in 1983. I recently learned from Martha and her twin sister, Terry, that the original version was known as Spinach Madeleine, and first appeared in the popular Junior League of Baton Rouge cookbook, River Road Recipes: The Textbook of Louisiana Cooking in 1959. The recipe was created by a woman named Madeline Wright from South Louisiana when she got the idea to squeeze a tube of Kraft’s Jalapeno Cheese into a creamed spinach dish for a luncheon with her bridge friends. It was a hit. She submitted the recipe for the newly conceived River Road Recipes cookbook, and it was an even bigger hit. It has been showing up as an elegant side dish on Southern dining tables ever since.

The main ingredients are spinach and Velveeta cheese. What exactly is Velveeta?  Velveeta is a processed cheese product that when melted is velvety smooth. It was invented in 1923 while a cheese processing plant employees experimented with ways to use up pieces of cheese that broke off of cheese wheels while being trimmed. They mixed the cheese trimmings with whey, a byproduct from cheese-making, and Velveeta was born.

You will not find Velveeta in the refrigerated section of the grocery store. It took me many searches to figure this out. It is in the Dry Cheese section of the grocery store next to the tall, skinny green boxes of grated parmesan cheese.

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Yield: 3½ cups (very easily doubled or tripled)

Ingredients:
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20 ounces frozen chopped spinach, thawed and drained, save liquor
4 tablespoons butter
1 cup (4 ounces) onion, chopped
2 tablespoons all-purpose flour
½ cup milk
½ cup spinach liquor saved from drained spinach
1 teaspoon celery salt
¼ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon Worcestershire sauce
6 ounces Kraft Velveeta Jalapeno Cheese

Mise en Place:
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Instructions:

Preheat oven to 350º

Defrost spinach in a sieve over a bowl so you can save the liquid that drains out. It should amount to a half a cup. You could use three pounds of fresh spinach, sautéed in butter for the frozen spinach and substitute chicken broth for the spinach liquor.

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Melt butter in a saucepan. Add onions and sauté for 10 minutes over low heat. Stir in flour and cook for 2 more minutes.
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Add milk, the spinach liquor, celery salt, pepper, garlic powder, and Worcestershire Sauce. Stir until blended. Add Velveeta chunks, and mix until melted.
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Add spinach to pot and mix thoroughly. At this point, you could finish cooking by simmering on the stove for 15 minutes, or put it in a casserole and bake it later at 350º for about 30 minutes.
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This recipe is easily made ahead of time and can be doubled or tripled. My mother-in-law always baked it with buttered bread crumbs or crumbled Cheez-Its on top.

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Today, I served the spicy spinach as a hot dip for a meeting and everyone loved it. Most of my guests were surprised to hear it was made with Velveeta!
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P.S. Tomorrow is my two-year blogiversary!!  Please sign up to follow my posts! So grateful to Ann Shayne and Kay Gardiner for inspiring me to blog, through their shining example over at Mason Dixon Knitting!

Other Thanksgiving Day Side Dishes We Love
Melissa’s Sweet Potato Casserole
Grandma’s Italian Fried Cauliflower
Roasted Butternut Squash, Brussels Sprouts and Cranberries
Amazingly Delicious Sautéed Carrots
Grandma’s Cranberry Chutney
Cauliflower Three Ways: Roasted, Blanched and Mashed

Favorite Thanksgiving Desserts
Mom’s Pumpkin Pie
Mom’s Apple Pie with a Cheddar Streusel Topping
Mrs. Walker’s Cranberry Nut Pie
Pumpkin Cheesecake Pie
Pumpkin Bread Pudding with Caramel Sauce and Whipped Cream
Marion’s Crazy Good Pumpkin Bread with Chocolate Chips

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© 2014-2018 Judy Wright. All rights reserved. Photos and text may only be used with written consent.