Tag: american

Chicken Marbella-Classic Silver Palate Chicken Dish Unveiled

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Chicken Marbella is one of those dishes that became incredibly popular during the late 1970s and 80’s. This very famous dish is said to have been created by Shelia Lukens and published in the original Silver Palate cookbook.

I’ve tried to streamline the recipe, as I find I don’t always have 24 hours to marinade the chicken, but certainly try it if you have the time. It will only get better. This would be the perfect side dish, British Style Oven Roasted Potatoes- Crunchy Outside, Creamy Inside 

Want to try another classic dish, Beef Bourguignon, Classic French Beef Stew with Red Wine

Or this classic dish, Classic Beef Stroganoff Recipe from Mount Nelson Hotel, Cape Town

Looking for another one pan recipe One-Pan Chicken and Vegetable Recipe

In the mood for French bistro style, Coq au Vin: A Bistro Favorite Made Simple

What’s an interesting fact about this dish?

It’s often confused with Chicken Marengo, which which was a dish created for Napoleon by his personal chef after the Battle of Marengo.

Ingredients 

4 lbs Chicken Thighs, boneless and skinless 

1/3 cup Olive Oil

1/3 cup Red Wine Vinegar 

1/3 cup Capers

1/2 cup Green Olives, pitted

1/2 cup Kalamata Olives, pitted

6 cloves Garlic, crushed 

6 Bay Leaves

1 Tbsp Oregano

1 cup Prunes, quartered or you can substitute raisins. 

Salt and lots of Black Pepper. Easy on the salt as the capers and olives are quite salty. 

1/2 cup White Wine. 

Preparation:

Combine all ingredients except white wine and allow to marinate in refrigerator for at least 5 hours or overnight if you have the time. Remove from refrigerator and let it set out to take the chill off. 

Preheat oven to 400F, gently pour white wine around the edge of baking dish and cook for 45 minutes. Cover and let rest for 10 minutes. Discard bay leaves and serve. 

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Looking for a list of the recipes I cook again and again, My Favorite Recipes

Classic Silver Palate Chicken Dish Unveiled

This is one of those dishes that became incredibly popular during the late 1970s and 80’s 
This is a very famous dish said to have been created by Shelia Lukens and published in the original Silver Palate cookbook. It was very popular in the 80’s. 
I’ve tried to streamline the recipe, as I find I don’t always have 24 hours to marinade the chicken, but certainly try it if you have the time. It will only get better. 
Print Recipe Pin Recipe
Prep Time 5 hours
Cook Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs Chicken Thighs boneless and skinless
  • 1/3 cup Olive Oil
  • 1/3 cup Red Wine Vinegar
  • 1/3 cup Capers
  • 1/2 cup Green Olives pitted
  • 1/2 cup Kalamata Olives pitted
  • 6 cloves Garlic crushed
  • 6 Bay Leaves
  • 1 Tbsp Oregano
  • 1 cup Prunes quartered or you can substitute raisins.
  • Salt and lots of Black Pepper. Easy on the salt as the capers and olives are quite salty.
  • 1/2 cup White Wine.

Equipment

  • Pyrex Baking Dish

Method
 

  1. Combine all ingredients except white wine and allow to marinate in refrigerator for at least 5 hours or overnight if you have the time. Remove from refrigerator and let it set out to take the chill off.
  2. Preheat oven to 400F, gently pour white wine around the edge of baking dish and cook for 45 minutes. Cover and let rest for 10 minutes. Discard bay leaves and serve.

Notes

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Moist Turkey Recipe: Brining Secrets Revealed

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I’ve made a lot of turkey over the years, but this one was vastly better. I was surprised how much the meat took on the flavor of the aromatics and even the slightest hint of lemon.

I had heard for years what a difference brining can make, but for some reason I just never tried it out. I didn’t realize what I was missing. This was by far the moistest turkey I ever made.

A super handy tip.

To avoid overflowing your brining pan, here’s a super easy tip. Take your brining pot and put the turkey into the pot with the wrapping still intact. start adding water 4 cups at a time and then you’ll know how much brine you need. Very handy.

Ingredients:

1 6 lb Turkey Breast Crown 

Brine:

Water, fill the pot about 1/2 way up. 

3 -4 Tbsp of Salt

7-8 Fresh Rosemary stems

7-8 Fresh Thyme stems

2-3 Bay Leaves

1 Tbsp Black Peppercorns, whole

3-4 Garlic cloves, lightly smashed 

1 Lemon, peel only. 

Vegetables:

These will be on the bottom of the roasting pan, so no need to chop them finely. 

Carrots, peeled and chopped into large pieces. 

Celery 

Onions 

Garlic, whole

Parsnips, peeled and chopped into large pieces. 

Fresh Thyme 

1/2 cup Broth, vegetable or chicken

1/2 cup White wine

Preparation:

Prepare your brine. Stir water until the salt dissolves and then add all of your other ingredients and stir again until well mixed. Put the turkey into the brine for 24 hours. Turning it once. 

Then drain the brine and using the  same pot add your desired vegetables into the bottom of the pan and add the additional fresh thyme and lay the  turkey on top. Brush with melted butter or olive oil and lightly salt and pepper the top. Add 1/2 cup of broth and 1/2 cup of white wine to the vegetables. 

Roast uncovered at 450 for 1/2 hour, and reduce to 350F for an additional 2 hours.  You want your internal temperature to be slightly below the magic 165F, as you will have carryover cooking while it rests. Aim for 160F and you should be perfect. 

Remove turkey and tent with aluminum foil and let rest for at least 20 minutes. Carve and serve with your vegetables and any other sides. 

Moist Turkey Recipe: Brining Secrets Revealed

I’ve made a lot of turkey over the years, but this one was vastly better. I was surprised how much the meat took on the flavor of the aromatics and even the slightest hint of lemon. 
I had heard for years what a difference brining can make, but for some reason I just never tried it out. I didn’t realize what I was missing. This was by far the moistest turkey I ever made.
Print Recipe Pin Recipe
Prep Time 1 day
Cook Time 2 hours 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1- 6 lb Turkey Breast Crown
Brine:
  • Water fill the pot about 1/2 way up.
  • 3 -4 Tbsp of Salt
  • 7-8 Fresh Rosemary stems
  • 7-8 Fresh Thyme stems
  • 2-3 Bay Leaves
  • 1 Tbsp Black Peppercorns whole
  • 3-4 Garlic cloves lightly smashed
  • 1 Lemon peel only.
Vegetables:
  • These will be on the bottom of the roasting pan so no need to chop them finely.
  • Carrots peeled and chopped into large pieces.
  • Celery
  • Onions
  • Garlic whole
  • Parsnips peeled and chopped into large pieces.
  • Fresh Thyme
  • 1/2 cup Broth vegetable or chicken
  • 1/2 cup White wine

Equipment

  • Heavy Pot with Lid

Method
 

  1. Prepare your brine. Stir water until the salt dissolves and then add all of your other ingredients and stir again until well mixed. Put the turkey into the brine for 24 hours. Turning it once.
  2. Then drain the brine and using the same pot add your desired vegetables into the bottom of the pan and add the additional fresh thyme and lay the turkey on top. Brush with melted butter or olive oil and lightly salt and pepper the top. Add 1/2 cup of broth and 1/2 cup of white wine to the vegetables.
  3. Roast uncovered at 450 for 1/2 hour, and reduce to 350F for an additional 2 hours. You want your internal temperature to be slightly below the magic 165F, as you will have carryover cooking while it rests. Aim for 160F and you should be perfect.
  4. Remove turkey and tent with aluminum foil and let rest for at least 20 minutes. Carve and serve with your vegetables and any other sides.

Notes

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Quick Puff Pastry Dessert with Bananas and Pecans

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I like this puff pastry dessert because it’s easy to pull together and looks like a lot more work than it is. If you can find a top quality puff pastry like Dufour, it really does improve it, But in a clench I’ve used Pepperidge Farms.

Want to try an Ina Garden inspired tart, Easy Ina Garten-Inspired Apple Tart Recipe

Ingredients:

Puff pastry, cut into slightly larger diameter than pan. 

4 Bananas, sliced about 1/4 inch. 

5 Tbsp/75 gr Butter

1/2 cup/100 gr light Brown Sugar, packed.

1/2 cup/50 gr roasted chopped Pecans. 

What do you need to do before anything else?

Most puff pastry is frozen, so before you begin anything you must take it out to defrost. Just follow the directions on the box for timing. I usually find 20-30 minutes is plenty of time.

Looking for another dessert option, Delicious Desserts: Steel Magnolias Inspired Cake

Preparation:

Melt butter in a sauce pan. Add brown sugar and make caramel. This is easy to do as long as you keep stirring and don’t use a high heat. You’ll know it’s done when it starts to turn brown and has that wonderful caramel smell. Add pecans and reduce heat to keep it from burning.

Lay out your puff pastry on your parchment lined baking sheet. I find a half sheet pan is ideal for this recipe.

Pour your caramel and pear mixture onto your puff pastry and arrange bananas in a single layer.

Take the extra puff pastry and tuck it over the edge to create a lip and pinch the corners as shown in the pic above. Put it into preheated 350F/180C oven for 30 minutes. Allow to cool slightly and cut and serve. It’s wonderful with butter pecan or vanilla ice cream.

Quick Puff Pastry Dessert with Bananas and Pecans

I like this puff pastry dessert because it’s easy to pull together and looks like a lot more work than it is. If you can find a top quality puff pastry like Dufour, it really does improve it, But in a clench I've used Pepperidge Farms.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 30 minutes
Servings: 6
Course: Dessert
Cuisine: Continental
Ingredients Equipment Method Notes

Ingredients
  

  • Puff pastry cut into slightly larger diameter than pan.
  • 4 Bananas sliced about 1/4 inch.
  • 5 Tbsp/75 gr Butter
  • 1/2 cup/100 gr light Brown Sugar packed.
  • 1/2 cup/50 gr roasted chopped Pecans.

Equipment

  • Half Sheet Baking Pan

Method
 

  1. Melt butter in a sauce pan. Add brown sugar and make caramel. This is easy to do as long as you keep stirring and don’t use a high heat. You’ll know it’s done when it starts to turn brown and has that wonderful caramel smell. Add pecans and reduce heat to keep it from burning.
  2. Lay out your puff pastry on your parchment lined baking sheet. I find a half sheet pan is ideal for this recipe.
  3. Pour your caramel and pear mixture onto your puff pastry and arrange bananas in a single layer.
  4. Take the extra puff pastry and tuck it over the edge to create a lip and pinch the corners as shown in the pic above. Put it into preheated 350F/180C oven for 30 minutes. Allow to cool slightly and cut and serve. It’s wonderful with butter pecan or vanilla ice cream.

Notes

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Easy Chicken Lasagna Recipe with No Boil Noodles

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Not sure when I thought up Chicken Lasagna, but I think it was after I saw the bags of rotisserie chicken that have been taken off the bone from the roasted chickens at Costco and I thought I could do something with that. The meat has a lot of flavor and its white meat only and very moist.

Another tip to save time:

Additionally, a pre cooked rotisserie chicken would be fine. But, here’s a tip, always save the carcass to make some chicken stock later.

It’s super easy to pull together and makes great left overs for the week, that is if there’s any left. After a few dry runs I’m really happy with the results. 

Looking for another one pan option, Ultimate Comfort Food: Tuna Casserole in 30 Minutes

Fancy some Mac and Cheese, Homemade Mac and Cheese: A Guide to Creative Cheesy Goodness

Here’s another old school casserole, Chicken Marbella-Classic Silver Palate Chicken Dish Unveiled

And for something a bit more spicy, Chili Mac-A Tex Mex Favorite

And here’s my favorites I cook on rotation, My Favorite Recipes

Here’s an important tip to make this come together.

Because you need a lot of moisture to soften the noodles, there are two things you need to do. Soak the noodles in some hot water, and make sure you mix the three cups of soup with 3 cans of water. That’s it!

Ingredients 

1 box No Boil Lasagna Noodles 

3 cans Cream of Mushroom soup, mixed with 3 cans of water or broth.

1 Tbsp Poultry Seasoning, Beau Monde seasoning or mixture of garlic powder, onion powder, celery salt and black pepper. 

3 cups cooked Shredded chicken 

1 1/2 cups Carrots, chopped. 

1 1/2 cups Peas

1/2 Onion, chopped

1 Tbsp Olive oil 

Freshly ground Black Pepper

Parmesan Cheese, or any cheese mixture you desire. 

Preparation:

Begin by soaking the lasagna sheets in some hot tap water, and sautéing the onion, peas and carrots to soften them slightly. 

Prepare your cream of mushroom soup mixture and add your dry seasoning and black pepper and finally your cooked chicken and begin to assemble your lasagna. 

First add a layer of soup chicken mixture to bottom of the Pyrex baking pan, then veggies, cheese, another layer of lasagna and so on. 

Finish with a final layer of lasagna, the rest of the soup chicken mixture and last of the cheese. Cover with aluminum foil and into a preheated 350F oven for 45-55 minutes. Remove and allow to rest covered for 10 minutes before serving. 

Easy Chicken Lasagna Recipe with No Boil Noodles

Not sure when I thought up Chicken Lasagna, but I think it was after I saw the bags of rotisserie chicken that have been taken off the bone from the roasted chickens at Costco and I thought I could do something with that. The meat has a lot of flavor and its white meat only and very moist.
It’s super easy to pull together and makes great left overs for the week, that is if there’s any left. After a few dry runs I’m really happy with the results. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box No Boil Lasagna Noodles
  • 3 cans Cream of Mushroom soup mixed with 3 cans of water or broth.
  • 1 Tbsp Poultry Seasoning Beau Monde seasoning or mixture of garlic powder, onion powder, celery salt and black pepper.
  • 3 cups cooked Shredded chicken
  • 1 1/2 cups Carrots chopped.
  • 1 1/2 cups Peas
  • 1/2 Onion chopped
  • 1 Tbsp Olive oil
  • Freshly ground Black Pepper
  • Parmesan Cheese or any cheese mixture you desire.

Equipment

  • Pyrex Baking Dish

Method
 

  1. Begin by soaking the lasagna sheets in some hot tap water, and sautéing the onion, peas and carrots to soften them slightly.
  2. Prepare your cream of mushroom soup mixture and add your dry seasoning and black pepper and finally your cooked chicken and begin to assemble your lasagna.
  3. First add a layer of soup chicken mixture to bottom of the Pyrex baking pan, then veggies, cheese, another layer of lasagna and so on.
  4. Finish with a final layer of lasagna, the rest of the soup chicken mixture and last of the cheese. Cover with aluminum foil and into a preheated 350F oven for 45-55 minutes. Remove and allow to rest covered for 10 minutes before serving.

Notes

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Best Glazed Salmon Recipe with Butter and Honey

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This salmon was truly amazing. I found so many recipes online, but this one seemed to really bring out the best of the salmon. Butter for richness, honey for sweetness and garlic and thyme for a savory element and a little brightness for the chili flakes.

What I really enjoy about this recipe

This glazed salmon is really good the night it’s cooked, but it’s also great the next day. Flake it into salads, or just eat it cold right out of the refrigerator. Multiple meals from one recipe.

Looking for a perfect side dish to serve with your salmon, try this British Style Oven Roasted Potatoes 

Ingredients:

2 lb Salmon filet. Skin on or off is fine.
2 Lemons thinly sliced, and a 1/4 saved for after cooking.
4 Tbsp Butter, melted
2 Tbsp Honey
1 clove Garlic
1 tsp Thyme
1 tsp Chili Flakes

Preparation:

Salt and pepper both sides of the salmon filet. Lay on a bed of sliced lemons. Prepare your glaze in a small saucepan as shown below. Spoon over the glaze and brush it on.

Into a preheated 350F oven for 20 – 25 minutes and then turn on broiler for 3-5 minutes, and broil until the glaze sets. Squeeze on the reserved lemon quarter and let it rest for 5 minutes and serve.

Best Glazed Salmon Recipe with Butter and Honey

This salmon was truly amazing. I found so many recipes online, but this one seemed to really bring out the best of the salmon. Butter for richness, honey for sweetness and garlic and thyme for a savory element and a little brightness for the chili flakes.

What I really enjoy about this recipe

This glazed salmon is really good the night it’s cooked, but it’s also great the next day. Flake it into salads, or just eat it cold right out of the refrigerator. Multiple meals from one recipe.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Salmon filet. Skin on or off is fine.
  • 2 Lemons thinly sliced and a 1/4 saved for after cooking.
  • 4 Tbsp Butter melted
  • 2 Tbsp Honey
  • 1 clove Garlic
  • 1 tsp Thyme
  • 1 tsp Chili Flakes

Equipment

  • Griddle or Sheet Pan

Method
 

  1. Salt and pepper both sides of the salmon filet. Lay on a bed of sliced lemons. prepare you glaze in a small saucepan.
  2. Spoon over the glaze and brush it on.
  3. Into a preheated 350F oven for 20 – 25 minutes and then turn on broiler for 3-5 minutes, and broil until the glaze sets. Squeeze on the reserved lemon quarter and let it rest for 5 minutes and serve.

Notes

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Perfect Garlic Mashed Potatoes Recipe

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I really enjoy mashed potatoes, and garlic mashed potatoes are a particular favorite of mine. That being said, I have had more poorly prepared garlic mashed potatoes, than I care to remember.

So why do people get Garlic Mashed Potatoes wrong?

I’d say in most cases, it’s two issues. Too much garlic and/or poorly prepared garlic. My method is simple and delivers a rich garlic flavor, without the bitter bite. The key is the milk.

Looking for a perfect main course to showcase your Garlic Mashed Potatoes, click here Classic Meatloaf: A Comfort Food Staple

Ingredients:

2 – 3 lbs of Yukon Gold potatoes or similar, unpeeled and cut into 1 inch pieces. If you prefer them peeled, that is totally fine.

8 Tbsp butter.

6 large cloves of Garlic, peeled and gently smashed with the side of your knife.

3/4 cup of Whole Milk

1 1/2 Tbsp Sea Salt

Lots of freshly ground Black Pepper

2 Tbsp fresh Chives, minced.

Preparation:

Put the cut potatoes into a large saucepan and fill with water. Bring it up to a gentle boil and add 1 Tbsp of the salt. Cook until tender and a bit softer than normal boiled potatoes.

Once the potatoes are on the stove. Combine all the milk, garlic and black pepper into a medium/small saucepan and gently simmer You can not over cook the garlic.

Drain the potatoes and put them back into the hot saucepan. Add the garlic mixture, milk and all and hand mash. Once it’s well incorporated, fold in the butter, salt and chives and serve immediately.

Note: If you need to wait a bit to serve, then cover the pan and take it off the heat. This can buy you about 10 – 15 minutes.

Perfect Garlic Mashed Potatoes Recipe

I really enjoy mashed potatoes, and garlic mashed potatoes are a particular favorite of mine. That being said, I have had more poorly prepared garlic mashed potatoes, than I care to remember.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 – 3 lbs of Yukon Gold potatoes or similar unpeeled and cut into 1 inch pieces. If you prefer them peeled, that is totally fine.
  • 8 Tbsp butter.
  • 6 large cloves of Garlic peeled and gently smashed with the side of your knife.
  • 3/4 cup of Whole Milk
  • 1 1/2 Tbsp Sea Salt
  • Lots of freshly ground Black Pepper
  • 2 Tbsp fresh Chives minced.

Equipment

  • Heavy Pot
  • Small Saucepan

Method
 

  1. Put the cut potatoes into a large saucepan and fill with water. Bring it up to a gentle boil and add 1 Tbsp of the salt. Cook until tender and a bit softer than normal boiled potatoes.
  2. Once the potatoes are on the stove. Combine all the milk, garlic and black pepper into a medium/small saucepan and gently simmer You can not over cook the garlic.
  3. Drain the potatoes and put them back into the hot saucepan. Add the garlic mixture, milk and all and hand mash. Once it’s well incorporated, fold in the butter, salt and chives and serve immediately.
  4. Note: If you need to wait a bit to serve, then cover the pan and take it off the heat. This can buy you about 10 – 15 minutes.

Notes

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Classic Meatloaf: A Comfort Food Staple

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As the weather starts to cool and evenings become crisp, I like a simple old-fashioned meatloaf. This is real comfort food and when served with mashed potatoes and vegetable, it’s a well balanced meal. As an added benefit, this also makes wonderful sandwiches the day after.

What’s my secret ingredient to make this meatloaf great

It doesn’t sound like much, but the addition of the Dijon mustard really adds a lot to the taste of this meatloaf.

Looking for the perfect side dish, click here Perfect Garlic Mashed Potatoes Recipe

Ingredients:

2 lbs. of lean ground Beef

2 tbsp. Italian breadcrumbs

1 Egg, beaten

1 Tbsp. Worcestershire sauce

1 Tbsp Dijon Mustard

2 Tbsp. grated Parmesan cheese

1 Tbsp. Olive oil

1 small sautéed Onion

2 Tbsp. freshly chopped Parsley, a bit set aside to garnish

1 Tsp. Salt

Fresh ground Black Pepper

Preparation:

Preheat oven to 325 degrees, and lightly coat the inside of a 9-inch loaf pan with a small amount of olive oil.

In a sauté pan, heat the olive oil and sauté the onion until just translucent.  Then add onion to beef with all of the other ingredients, and mix with your hands until mixed thoroughly.

Put into the loaf pan, and at this point you have the option to cover the top of the meatloaf with either ketchup or a mixture of apple sauce with 1 Tbsp of Dijon mustard.

Then put into the preheated oven and cook for 45 to 60 min. The loaf is done, when it separates from the side of the pan. Remove from the oven, and allow to cool slightly before attempting to cut.

Classic Meatloaf: A Comfort Food Staple

As the weather starts to cool and evenings become crisp, I like a simple old-fashioned meatloaf. This is real comfort food and when served with mashed potatoes and vegetable, it’s a well balanced meal. As an added benefit, this also makes wonderful sandwiches the day after.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs. of lean ground Beef
  • 2 tbsp. Italian breadcrumbs
  • 1 Egg beaten
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp. grated Parmesan cheese
  • 1 Tbsp. Olive oil
  • 1 small sautéed Onion
  • 2 Tbsp. freshly chopped Parsley a bit set aside to garnish
  • 1 Tsp. Salt
  • Fresh ground Black Pepper

Equipment

  • Loaf Pan 9 inch

Method
 

  1. Preheat oven to 325 degrees, and lightly coat the inside of a 9-inch loaf pan with a small amount of olive oil.
  2. In a sauté pan, heat the olive oil and sauté the onion until just translucent. Then add onion to beef with all of the other ingredients, and mix with your hands until mixed thoroughly.
  3. Put into the loaf pan, and at this point you have the option to cover the top of the meatloaf with either ketchup or a mixture of apple sauce with 1 Tbsp of Dijon mustard.
  4. Then put into the preheated oven and cook for 45 to 60 min. The loaf is done, when it separates from the side of the pan. Remove from the oven, and allow to cool slightly before attempting to cut.

Notes

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