Wish Upon A Dish

March 9, 2018

French Onion Soup Chicken Strips

I am totally tired of doing the dishes.
Use your dishwasher, yea, I know.

First of all, my dishwasher is about 24 years old and let's just say unless I soak my pots, I end up having to wash them anyways.
So, I load up plate & silverware because I am a responsible consumer and wait till that appliance is full before I hit the start button.

Unfortunately I find I like certain cooking vessels and the ones I reach for end up being in the "waiting till full" stage. What do I do? I pull them out and wash them the old fashioned way.

I will say that in the last 10 years I use my dishwasher to store my holiday dishes on the top and the bottom holds all those pots that are only good for certain preparations.

This month is dedicated to 5 ingredient dinners (or close to it) and I find that quite a few slow cooker recipes are about 5 ingredients so I started to stockpile those that I thought would translate to the stove.

Not that I don't love my slow cooker but I hate leftovers more and since I know that halving a recipe (for 2) doesn't always translate well, I make them the old fashioned way.

The inspiration for this dish came from a collection of slow cooker recipes.
Chicken breasts cooked in a slow cooker are unreliable but are quick and easy in a skillet.

I have to say the sauce tasted just like a pumped up onion soup.

I served these with mashed Gruyere cauliflower.

French Onion Soup Chicken
makes 2 servings (4 in parenthesis)

* 1 boneless chicken breast (2 for 4 servings) cut into 1 1/2" strips
* 1 tablespoon EVOO
* 1 medium onion (1 large) sliced
* 1 tablespoon butter (2 tablespoons)
* 1 teaspoon dried or 2 teaspoons fresh thyme leaves
* 2 (4) tablespoons Vermouth or chicken broth
* 1 (2) tablespoon(s) Cognac
* 1 (2) teaspoon(s) Worcestershire sauce
* Salt & pepper to taste

Saute chicken strips in olive oil until they take on color, about 2 minutes on each side.
Remove to plate.

In same skillet melt butter and add onions. Lower temperature and saute until onions brown, about 20 minutes.

Add thyme and vermouth (broth) and cook another 10 minutes.
Add cognac and Worcestershire, stir and remove from heat.

When ready to eat, add chicken strips to sauce, season with salt and pepper, and cook until sauce bubbles, about 3-4 minutes.

Serve with mashed potatoes or cauliflower flavored with Gruyere or Jarlsburg cheese.

February 13, 2018

5-Ingredient Slow-Cooker Balsamic Chicken

I have spent the last few weeks tearing my house down to the bare walls and building it back up to the best organized shape it has ever been in.

I think all those Pinterest posts on Dollar Store Organization has had a big influence on me.
They always say it gets worse before it gets better and in this case, it was so true.

I thought once I bought all the bins, put same type articles in each, I would experience that satisfaction of being totally organized. Not to be.

For the first 3-4 weeks I couldn't find a thing. I spent more time wasted on removing items from 2-3 bins before even getting warm. I thought I would remember what was in each bin as long as it was in a certain room but, NO.

So, my advice to anyone who starts a huge organizing project is this.....
buy big labels and label everything before putting them in their new location.

Along with personal items, I have also been purging my printed 'wish list' recipe file. There is no way I would ever have time to cook each one. About a year ago, I scanned all my old Bon Appetit, F&W, Food Network, and Cooks Illustrated indexes on to a stick and recycled all the magazines. If I am looking for inspiration I can read through that stick in about 30 minutes instead of each magazine.

This dish was part of a series of 5 ingredient Slow Cooker recipes recently emailed my way and I needed a few simple, unattended dinners while I completed my project.

The original recipe called for thighs but I wanted to try a breast in the slow cooker.
I used 2 skin-on, bone-in breasts, a bottle of balsamic dressing, garlic and grape tomatoes.

I have a small Crockpot I use when I need dinner with no leftovers. This time I needed two breasts for two nights while The Nudge was involved in a yearly meeting of all worldwide buyers.

Last night I made a batch of polenta to serve my chicken over and it was a good meal.
Tonight I am ripping the other breast into a pot of Pasta a Ceci.

Since I will be home alone quite a bit this year, I think I need to use my slow cooker more often.

5-Ingredient Slow-Cooker Balsamic Chicken
Adapted from Pillsbury

* 2 bone-in skin-on chicken breast halves
* 1 cup favorite balsamic vinaigrette dressing
* 4 cloves minced garlic
* 1 /2 cup grape tomatoes
* Fresh basil leaves, optional

1. Preheat slow cooker while washing and drying chicken.
2. Pour half bottle of dressing & garlic into insert. Place chicken breasts, meat side down on top of dressing.
3. Set heat to high for hours or until internal temp of breast reaches 165, checking at 3 hours. Mine was spot on at that time.
4. Add the tomatoes after 1 hour.

Serve over polenta, pasta or grain of choice and top with fresh basil.

January 20, 2018

Homemade Teriyaki Sauce

An Asian trifecta (teriyaki vinaigrette, teriyaki butter & teriyaki soba) elevates a simple dish of spinach & scallops. Did I say homemade teriyaki? #wishuponadish #refrigeratorstaple

My first linked recipe from my Instagram account.
You will use this sauce on everything. There is always a jar on the door in my fridge. While I personally think it is best with scallops, it is no slug with shrimp or chicken.

The beauty of this recipe is you can add balsamic vinegar to dress greens (like the spinach & mushroom salad above) or butter to make a silky sauce (like the one I tossed with the soba). It’s even good on chicken wings. 
I suggest making a double batch. I guarantee you will reach for it over and over.

Teriyaki Marinade
Prep time: 15 minutes
Yield: about 1 cup

* 1" piece of ginger root, minced
* 1 large clove, minced
* 2 green onions, chopped
* 6 tablespoons Tamari (best soy sauce available)
* 1/4 cup Mirin (or dry sherry, sake or white wine)
* 3 tablespoons sesame oil
* 2 tablespoons maple syrup or buckwheat honey

Measure all ingredients into a large glass container and give it a day for the flavors to blend together and mellow.

Stores for 1-2 months in the fridge.