Thyme Out

Hold the mayo for this tuna salad. You won’t miss it a bit. Herbes Provencal and lemon take canned tuna to a new level. All it takes is a little mixing and chopping and you can transport yourself to the french country side.

Ingredients

• 1 teaspoon Dijon mustard
• juice of 1/2 lemon
• 1 teaspoon olive oil
• 1 teaspoon herbes provencal
• 1 stalk celery, minced
• 1/2 small onion minced
• handfull of grape tomatoes, chopped
• 2 Tablespoons chopped fresh parsley
• 1 5 oz can of chunk light tuna packed in water

Directions

1. Drain water from tuna and mix in the rest of the ingredients; season with salt and pepper (though you probably won’t need any).

I have to pay homage to those guys who are out there running around in January trying to catch a rock hard ball in 20° weather, in winds, and snow… while I’m warm and toasty with a fire blazing (in the fireplace), a chicken chili on the stove, a glass of wine and a few yummy apps to round out our football Sunday.

Chips and Southwestern Salsa (aka Cowboy Caviar)

Baked Brie with Honey, Spiced Nuts and Apricots

Penny Saver’s Chicken Chili

And check back soon for a recipe that’s still in our test kitchen… a unique twist on chicken wings – Black Cherry, Ginger and Balsamic Vinegar Glazed Chicken Wings and Drumsticks. We’ll post it once it’s perfected!

Love having this on ccccold Sunday afternoons,
as we watch the Pats… win!

Ingredients

• 6 boneless skinned chicken breasts
• 3 Tablespoons vegetable oil
• 3 large onions, chopped
• 6 garlic cloves, minced
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 jalapeño pepper, minced
• 1/4 cup chili powder
• 3 Tablespoons ground cumin
• 1 Tablespoon dried oregano
• 2 teaspoons ground coriander
• 1 28-ounce can crushed tomatoes
• 1 15 1/2-ounce can stewed tomatoes
• 1 cups canned low-salt chicken broth
• 2 15 1/2-oz cans kidney beans, rinsed, drained
• 1 15 1/2-oz can black beans, rinsed, drained
• grated cheddar cheese (we like hot habanero cheddar)
• loaf of crusty rustic bread (or sour dough)

Directions

1. Place chicken in large skillet. Add enough water to cover chicken, and bring to boil. Reduce heat, and simmer until cooked (about 10-15 minutes). Drain chicken; cool slightly. Coarsely shred meat. (Can be made a day ahead, covered and refrigerated.)
2. Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add garlic, green pepper, red pepper, and jalapeño. Saute 1 minute. Mix in chili powder, cumin, oregano and coriander. Add tomatoes and broth. Bring to simmer, breaking tomatoes with wooden spoon. Simmer over medium/low heat for about 1 hour to blend flavors, stirring occasionally.
3. Add beans and shredded chicken to chili. Simmer uncovered until chili thickens, stirring occasionally, (about 30 minutes).
4. Ladle chili into bowls. Top with shredded cheese. Serve with thickly sliced bread (and/or carrots and celery).

Here’s what we are cooking for Christmas dinner.  Whatever holiday you celebrate, we hope you find the time this holiday season to savor some tasty home-cooked food with friends and family.

Spinach Salad with Pear, Gorganzola, and Spiced Walnuts

Tarra·Cardamom Encrusted Standing Rib Roast

Potatoes Dauphinois

Cider Braised Brussels Sprouts

Poached Pear Tart

This is another recipe from Chef Michael Montgomery, who teaches at the Culinary School of the Rockies. I took the Basic Cooking Techniques class last spring and absolutely loved it.  It is as informative as it is entertaining and a great way to spend a vacation and meat new friends who share a passion for food. If you are interested in learning more about the class, read my post on Potatoes Dauphinois.

I am a big brussels sprout fan. Usually prepare them with garlic and salt, but this recipe is a nice change.  The sweet acid of the cider complements the nutty flavor in the Brussels sprouts.

Ingredients

• 2 lbs Brussels sprouts, trimmed and cut in half
• 4 cups apple cider
• 3 Tablespoons unsalted butter
• 1 bay leaf
• 2 sprigs fresh thyme, or 1/4 teaspoon dried thyme
• fine sea salt and fresh ground black pepper to taste
• toasted pine nuts

Directions

1. Place Brussels sprouts in one layer in a baking dish. Fill dish with cider until the liquid reaches about 2/3 of the way up the Brussels sprouts. Add butter salt and pepper and herbs.
2. Set baking dish over high heat and bring to a boil. Lower the heat, cover with parchment and foil and braise at a simmer in a 325° oven for one hour, or until Brussels sprouts are tender. Don’t cover completely, so that some of the liquid can evaporate. Do not boil. Note: Brussels sprouts may be held at this point until serving time.
3. Prior to serving, reheat for 20 minutes in a 325° oven. Swirl in additional butter for a thicker sauce, sprinkle with minced parsley or other herbs and toasted pine nuts.