Portuguese Chicken ( Peri Peri Chicken) with Crispy Potatoes

Both D and I liked the smokiness of this chicken, but we both thought it would be spicier.  Either way, it was really good. The sauce on the potatoes was good too.  D said he thinks it would be better with chicken thighs on the grill.  So we'll probably try that.  We had with broccoli.

Portuguese Chicken ( Peri Peri Chicken) with Crispy Potatoes

Photo by ALB

Author: Sylvia Fountaine| Feasting at Home

PrepTime: 20 mins
Cook Time: 70 mins
Total Time: 1 hour 30 minutes
Yield: 6 (we got 5 servings)

Ingredients

1 small Whole Chicken (3–4 lbs) or sub chicken pieces ( see notes)
1 ½ lbs potatoes (yukon or reds), thinly sliced

Marinade:
2 Dried Ancho Chilies-re-hydrated
2 tablespoons smoked paprika
6 cloves garlic
1 tablespoon kosher salt
1 teaspoon coriander
1/4 cup plus 1 Tablespoon sherry vinegar, red wine vinegar or lemon juice.
1/4 cup plus 1 Tablespoon Olive Oil
1/2 teaspoon black pepper

Cilantro Sauce:
1 cup plain yogurt
1 bunch Cilantro – finely chopped
½ teaspoon kosher salt
½ teaspoon coriander
Cracked pepper to taste
1 tablespoon lemon juice
1 tablespoon olive oil

Instructions
Preheat oven to 425F

Rehydrate dried chilies in small pot of boiling water on the stove for 20 minutes.

Butterfly the chicken: Rinse inside and out, removing innards. Pat dry. Place on a cutting board, breast down. Using sharp kitchen scissors, cut along both sides of the spine, remove and discard. Turn the chicken over, and placing your hand on the breast bone, press down hard with the palm of your hand, to flatten. Make the marinade by blending the marinate ingredients into a paste with a blender or food processor. Brush a layer of marinade on the bottom of your large sheet pan.

Place the thinly sliced potatoes on top of the marinade and sprinkle with a generous pinch of kosher salt, not overlapping slightly but not too much.

Brush all sides and crevasses of the chicken with the marinade, coating fairly heavily. (You will add more marinade during cooking, so be sure to save the remaining.) Place chicken, skin side down on the potatoes and place in the hot oven.

Turn chicken over after 15 minutes, and place back in the oven. After 15 minutes, brush more marinade all over the chicken on the skin side, really lathering it up. Return to the oven and bake until cooked through another 15-30 minutes, or until leg/ thigh reaches internal temperature of 165 F. The bigger the chicken, the longer this will take. ( A large, 5-6 pound chicken may take an additional 20 minutes!) To crisp the skin and get it deeply brown, broil for a few minutes. A little char is good here!!! Remove chicken when done and let rest 5-10 minutes before serving. Cut chicken into pieces and serve.

While chicken is roasting, combine Cilantro Sauce ingredients together, either in a bowl- mixing by hand, or in a food processor. Serve cilantro sauce on the side.

Notes
For a healthier version, use skinless boneless chicken thighs, or breast. Feel free to marinate overnight in a zip lock bag. Cooking time will shorten significantly, so you may have to remove chicken and let potatoes continue cooking to get them crispy.

For WHOLE CHICKENS! The baking time for the chicken will vary depending on the size (weight) of the chicken. This one in the photos was a small 3.5 pound chicken. Larger 5-6 lb chickens will take longer in the oven ( 70-90 minutes). So plan accordingly.

Use a large rimmed metal sheet pan, rather than a glass baking dish so air can circulate and potatoes can get crispy! (This enamel baking dish in the photos is much larger than it looks! )

9 Smart Points (my additions/subtractions at 5 servings, not including the chicken, but including the potatoes)

Roasted Potatoes and Spinach

Both D and I enjoyed it. I think it was the ton of butter that was in the dish.  We both would have it again. We had with Honey-Rosemary Pork Tenderloin.

Roasted Potatoes and Spinach

Photo by ALB

Crispy potatoes meet garlicky spinach for the perfect side dish.

Level: Easy
Total: 40 min
Prep: 12 min
Cook: 28 min
Yield: 3 servings

From Food Network

Ingredients
1 pound small red-skinned potatoes, quartered
3 tablespoons unsalted butter, melted
1 tablespoon grainy mustard
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 cloves garlic, finely chopped

Directions
Preheat the oven to 400 degrees F.

Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper.

Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes.
Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.

8 Smart Points (my additions/subtractions at 3 servings)

Mussakhan (roast chicken with sumac and red onions)

My running buddy A and I were talking about spices, and I asked her if she knew where to get sumac, because Kroger didn't sell it (I know this is a shocker).  Anyway she said she might have some, and she was going to the farmer's market, so if she didn't, she'd look there, and drop it off.  She had it, so she brought it over.  Later in the week, D made this.

It was very good.  I would have it again.  We had with rice and naan.  We both agreed that was too much.  D would have with rice, I would have with naan.

Mussakhan (roast chicken with sumac and red onions)

Photo by ALB

Serves 4

Ingredients
1 kg chicken thighs and drumsticks, skin on (used 4 thighs)
3 tbsp extra virgin olive oil, plus extra to serve
½ tsp ground cumin
½ tsp ground allspice
¼ tsp ground cinnamon
1½ tsp sumac, plus extra to dust
juice 1 lemon
4 garlic cloves, crushed
2 large red onions (around 500g), finely sliced into half-moons
2 tbsp pine nuts
1 tbsp light olive oil (didn't use)
parsley leaves, chopped, to serve

Method
Slash the flesh of each piece of chicken diagonally a few times, around 2cm apart, then place the meat in a large bowl. Pour over the extra virgin olive oil, spices, lemon juice, garlic, 1 1/2 tsp salt and 1/4 tsp pepper and rub into the meat.

Add the red onion and toss well. Cover and leave in the fridge to marinate for between 1-3 hours. When you are ready to cook the chicken, preheat the oven to 190C/375F/Gas 5. Transfer the meat to a baking tray and roast for around 35 minutes or until the chicken juices run clear when pierced at their thickest part.

Cover in foil and leave to rest while you prepare the toppings. Fry the pine nuts in the oil for around 1 minute or so until they turn golden brown, then tip onto kitchen paper to drain. To serve, toast the bread and then place the chicken and onions on top.

Finish with the pine nuts, sumac and parsley. Drizzle over any remaining roasting juices so they soak into the bread, then drizzle over a little more olive oil.

9 Smart Points (my additions/subtractions at 4 servings)

Slutty Cheesecake Bars

This recipe is so easy to make, and everyone enjoyed them.  I've made them 3 times.  I don't know if Kraft changed the recipe for lowfat cream cheese, which I have always found creamier, but don't use it.  I could taste the chemically-ness of it.  Full Fat...I didn't taste it.  Anyway, chocolate chip cookies, Oreos, and cheesecake? Yes, please.

Slutty Cheesecake Bars

Picture by ALB

by Delish US

YIELDS: 9 SERVINGS Depending on the slice
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 3 HOURS 55 MINS

INGREDIENTS
1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury)
20 Oreo cookies, plus more for topping (I didn't count, I just layered)
2 (8-oz.) blocks cream cheese, softened
1/2 c. granulated sugar
2 large eggs
1/2 tsp. pure vanilla extract
Pinch of kosher salt
Warm caramel, for drizzling (get that sundae squeeze bottle to keep it simple)

DIRECTIONS
Preheat oven to 325°. Line an 8"-x-8" baking dish with parchment paper with a 2" overhang (or spray pan with PAM). Press cookie dough into bottom of baking dish.

Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside.
Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top.

Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes.

Refrigerate until completely chilled, at least 3 hours and up to overnight.

Remove cheesecake bar from baking dish and slice.

Drizzle with warm caramel before serving.

Creamy chicken korma

D and I both enjoyed this one.  We had with rice.

Creamy chicken korma

Photo by ALB

Adapted from BBC

Preparation time:  less than 30 mins
Cooking time: 10 to 30 mins
Serves 4

Ingredients
2 tbsp vegetable oil (used Cooking Spray)
1 large brown onion, chopped (yellow onion)
4 whole cloves
4 cardamom pods, crushed
4 skinless, boneless chicken breasts, cut into bite-size pieces (1.25 pounds)
3 garlic cloves, crushed
1½in piece of fresh ginger, peeled and grated
1 tsp ground coriander
¼ tsp ground allspice
1½ tsp ground cumin
½ tsp ground turmeric
1 tsp chili powder
2 tsp tomato purée
2.25 oz ground almonds
8fl oz chicken stock
7fl oz half and half
salt and freshly ground black pepper
2oz flaked almonds, toasted (optional)
chopped coriander, to garnish (optional)

Method
Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften.

Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken.

Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.

Scatter over the toasted almonds and chopped coriander, if using.

6 Smart Points (my additions/subtractions at 4 servings)

Argentine Inspired White Bean Salad

I found this recipe when D and I decided to have Argentinean Pork.  We were looking for something besides rice.  So we found this.  We both like it but it needed a little more vinegar, in my opinion.  D figured out he doesn't like fresh oregano.  Still?  I would have it again.

Argentine Inspired White Bean Salad

Photo by ALB

Ingredients
2 cans white beans, rinsed and drained
1/2 cup small diced roasted red pepper
1/2 cup small diced celery
1/4 cup minced red onion
1 garlic clove, minced
1 tablespoon chopped, fresh oregano
1 tablespoon chopped, fresh cilantro
1/4 cup, plus 2 tablespoons sherry vinegar
3 tablespoons olive oil (used 1)
kosher salt, and fresh ground black pepper to taste

Directions
In a medium bowl, combine beans, peppers, celery, and red onion.

In a small Tupperware or jar (with a lid), combine garlic, oregano, cilantro, vinegar, olive oil, salt and pepper. Cover with lid and shake well.

Pour dressing over beans.

Eat immediately, or store covered, in the fridge for later.

Serve over fresh greens if desired.

2 Smart Points (my additions/subtractions at 4 servings)

Potsticker and Vegetable Stir-Fry

Kroger keeps sending me coupons for Mini Wontons (Chicken and Vegetable) from Bibigo.  I finally bought some.  Seeing as it is 5million degrees, I don't really want soup, so I went looking for a recipe.  I found the one below.  D said he would make it.

He said it was easy, although he didn't follow the directions of cooking it in layers.  He cooked it all together.  We both liked it and there were a ton of dumplings. We originally were going to have with rice but we didn't.  Add more vegetables to make it bigger.

Potsticker and Vegetable Stir-Fry

Photo by ALB

From: EatingWell Magazine, September/October 2016

Turning frozen potstickers into a complete meal is easy when you add them to a vegetable stir-fry in this healthy dinner recipe. Customize based on what's in your fridge—carrots, broccoli and mushrooms are all great choices. Keep it vegetarian with vegetable potstickers or try shrimp or chicken for some additional protein.

4 servings
Prep Time: 40 m
Ready In: 40 m

Ingredients
6 tablespoons water
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons oyster sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
12 frozen potstickers (used the whole bag...came out to 60 mini-wontons, chicken)
1 tablespoon canola oil (used 2 because of the pan fried directions)
1 8-ounce package sliced mushrooms
1 bunch scallions, sliced, whites and greens separated
1 medium red bell pepper, sliced
4 cups coarsely chopped napa cabbage (could use more)
2 cups snap peas, trimmed and halved lengthwise (used green beans because we like them better)
1 tablespoon finely chopped fresh ginger
2 cloves garlic, finely chopped

Preparation
Whisk water, Shao Hsing (or sherry), oyster sauce, soy sauce and cornstarch in a small bowl until smooth. Place near the stove.

Prepare potstickers according to the pan-fry directions on the package. Transfer to a plate.

Meanwhile, heat oil in a 14-inch flat-bottom wok over medium-high heat. Add mushrooms and cook, stirring occasionally, until brown, 4 to 6 minutes. Add scallion whites and bell pepper; cook, stirring occasionally, until the bell pepper is crisp-tender, 2 to 3 minutes. Stir in cabbage, snap peas, ginger and garlic; cook, stirring, just until the peas are bright green and the cabbage starts to wilt, about 1 minute. Stir the sauce and add to the wok along with the potstickers; simmer, gently stirring, for 1 minute. Serve topped with scallion greens.

10 Smart Points (my additions/subtractions at 4 servings)