Red Wine Marinated Chicken and Bacon Skewers

This recipe is based on and takes many flavors from a classic French peasant dish known as Coq au Vin. Simply put, chicken cooked in wine. The dish is absolutely wonderful and starts with crisping up thick pieces of bacon, known as lardons in French, and then proceeding to cook the dish in the bacon fat. The chicken simmers for a few hours in red wine with mushrooms and pearl onions. A marvelous dish and my inspiration for this one. I have used many of the flavors in my marinade for the chicken and then threaded the chicken with bacon on skewers to grill. As a serving suggestion I have it shown atop a light salad of baby field greens, slices and mushrooms and garnished with additional bacon bits. The chicken is so moist and delicious you may not even want to dress the salad but rather enjoy it as it is but if you do prefer to dress it a simple vinaigrette or my Creamy Roasted Onion and Garlic Dressing would be a delicious compliment to this dish. I hope you enjoy.

Red Wine Marinated Chicken and Bacon Skewers

Ingredients:

Marinade:

3 large garlic cloves, smashed

3 medium bay leaves

4 to 5 sprigs fresh thyme

1 cup red wine

1/4 cup red wine vinegar

1/4 cup parsley, loosely packed

1/4 cup onion, diced

black pepper

1 lb. boneless skinless chicken breast, trimmed of visible fat and cut into 1" to 1 1/2" cubes

4 slices bacon, cut in half

Place all of the marinade ingredients into a zip top bag, which has been set in another dish in case of leakage. Add the chicken to the marinade, season with black pepper and secure bag to close. Gently shake to coat the chicken with the marinade. Refrigerate overnight for best flavor.

Soak about 8 small wooden skewers in water for 30 minutes. Remove the chicken from the marinade and discard the liquid. Pat the chicken dry with paper towels. Preheat a cast iron grill pan on high heat until screaming hot. While the grill pan is heating prepare the skewers. Poke the end of the skewer through a piece of bacon, about 1/2" or so from the end. Slide it down the skewer so you can add a cube of chicken. Fold the bacon back over the chicken and poke with skewer again to hold in place. Each skewer should hold about 2 or 3 pieces of chicken, depending on how it was cubed, and you should end with the last flap of bacon over the chicken. Place a few completed skewers at a time into the hot grill pan and cook for about 3 minutes for each side for a total of about 10 to 12 minutes of cooking. Remove and repeat with more skewers until they are all cooked.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 189.3
Total Fat 4.2 g
Saturated Fat 1.1 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.5 g
Cholesterol 70.4 mg
Sodium 357.0 mg
Potassium 147.2 mg
Total Carbohydrate 3.3 g
Dietary Fiber 0.5 g
Sugars 0.1 g
Protein 25.5 g

Rouille Style Dressing

Rouille is a classic French rust color creamy sauce made basically with garlic, red pepper, bread crumbs and olive oil. It is normally served as a condiment with the seafood classic Bouillabaisse. I love the hearty and biting taste of a Rouille and have taken it to a new level to use as a dressing for salads or a dipping sauce by adding additional bright, big and bold flavors. This sauce is the perfect compliment to the Steak Marinade Provencal recipe found below. I hope you enjoy.

Rouille Style Dressing

Ingredients:

3/4 cup sour cream

3/4 cup mayonnaise

3 Tbsp. white wine vinegar

1/4 tsp. cayenne pepper (or to taste)

1/4 cup packed basil leaves

1 1/2 Tbsp. orange zest, grated

6 cloves garlic, rough chopped

2 Tbsp. parsley, rough chopped

1/2 cup roasted red peppers

Place all ingredients in the bowl of a food processor and pulse until smooth and creamy. Chill well before serving. 

Nutrition Facts

18  - 2 Tablespoon Servings

Amount Per Serving

Calories 91.8
Total Fat 8.7 g
Saturated Fat 1.9 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 4.6 g
Cholesterol 7.6 mg
Sodium 69.0 mg
Potassium 39.1 mg
Total Carbohydrate 1.5 g
Dietary Fiber 0.3 g
Sugars 0.0 g
Protein 0.5 g

Steak Marinade Provencal

Throughout the summer months I will be posting several recipes for marinated grilled meats, chicken and seafood that are ideal for hearty dinner salads. Along with my suggestions for the types of greens and vegetables appropriate for the salad I will also be posting a compatible scrumptious, creamy dressing to compete the meal. This week I am presenting my Steak Marinade Provencal that draws on flavors from the south of France like fennel, basil, orange, garlic and much more. Mind you, this is not your typical marinade and the flavors infused into the steak are strikingly different. Look for the salad suggestions and my Rouille Dressing tomorrow to complete this dish. Though these recipes are made with a salad in mind you can certainly enjoy the steak with the dressing as a dipping sauce.  Cooking the steak either on your outdoor grill or indoor grill pan will give this added depth of flavor as well. I hope you enjoy.

Steak Marinade Provencal

Ingredients:

1/2 cup onion, diced

6 cloves garlic, mashed

2 bay leaves

2 cups low sodium beef stock

1 cup red wine vinegar

5 fresh basil leaves, chopped

2 Tbsp. fennel seeds

2 Tbsp. orange zest, grated

1/4 tsp. cayenne pepper

1 Tbsp. dried thyme

6 sprigs fresh parsley, rough chopped

6 sprigs fennel fronds, optional if using fresh fennel in salad

Place a large zip top bag in a large rectangular baking dish or other vessel and open the top wide. Add all of the ingredients into the bag and seal. Gently shake bag to distribute the ingredients. Place bag in dish again and add your steak. This is enough marinade for a 3 to 4 pound flank steak or london broil. Seal well and arrange bag laying down in dish so that the marinade covers the meat. Refrigerate overnight, turning bag ever few hours or so.

To prepare the beef for grilling remove from bag and pat dry with paper towel, making sure to remove any whole spice or other ingredients that will burn on the grill. Grill to desired doneness on outdoor grill or indoor grill pan. The time will depend on the type of steak used as well as the weight and doneness desired. For example, a steak about 1 1/2" to 2" thick will take about 6 minutes on each side for medium rare. Let the beef rest for at least 10 minutes after cooking off before slicing so that all the juices redistribute in the meat.

Nutrition Facts for Total Volume of Marinade

1 Serving

Amount Per Serving

Calories 129.6
Total Fat 1.7 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.7 g
Cholesterol 0.0 mg
Sodium 1,235.4 mg
Potassium 1,118.1 mg
Total Carbohydrate 23.4 g
Dietary Fiber 7.0 g
Sugars 0.3 g
Protein 8.9 g

Note ~ The nutrition facts are for the total volume of the marinade and are not true to portion size. The amount absorbed by your beef will depend on the size and cut of the steak. Keep in mind that there will be almost all of the marinade left after removing the beef, including the solid ingredients. The true nutritional values will vary and be much less than shown.

Moroccan Braised Lamb Shanks

The name Morocco brings to mind an exotic land, aromatic spices in outdoor markets and Casa Blanca. Morocco lies on the northern coast of Africa, one coast across the Strait of Gibraltar on the Mediterranean and another bordering the Atlantic Ocean. Morocco has an ancient history and has been influenced by everyone from Roman to Spanish and French. These influences are apparent in the fragrant spices and ingredients used in local dishes. This dish has a touch of the French influence on Morocco in the fennel seeds and orange. A slow braise tenderizes lamb shanks in a very aromatic sauce for a wonderful, slightly exotic and mildly spicy dish. I hope you enjoy.

Moroccan Braised Lamb Shanks

Ingredients:

4 lamb shanks, about 12 ounces each

1 Tbsp. olive oil

2 cloves garlic, minced

1 1/2 Tbsp. ginger, grated

1 cup onions, diced

1 cup carrots, diced

1/4 tsp. ground allspice

1/2 tsp. cinnamon

1/2 tsp. coriander

1 tsp. cumin

1 tsp. fennel seed

2 tsp. sweet paprika

1/2 tsp. black pepper

1/4 tsp. cayenne pepper

2 Tbsp. orange zest

4 cups water

1/2 cup orange segments, cut into pieces

1/4 cup parsley, chopped

salt and pepper

Trim lamb shanks by removing visible fat. Season with salt and pepper if desired. Preheat a large dutch oven or other similar pot on medium high heat with the olive oil. Brown the lamb shanks on all sides. Remove and reserve. Drain any excess fat. Add the garlic, ginger, onions and carrots. Cook for about 2 to 3 minutes until onions become translucent. Add all of the spices including the orange zest. Stir to toast the spices for about 1 or 2 minutes. Add the water and blend well. Transfer the lamb shanks back into pot and reduce heat, cover and simmer for about 45 minutes to 1 hour.

Remove the lamb shanks to plate and tent with aluminum foil to keep warm. Increase the heat under the pot and reduce the liquid by about half. Add the orange segments, parsley and lamb shanks to warm.

Nutrition Facts

4 Servings

Amount Per Serving

Calories 240.5

Total Fat 9.7 g

Saturated Fat 2.5 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 2.7 g

Cholesterol 74.0 mg
Sodium 33.1 mg

Potassium 305.3 mg

Total Carbohydrate 13.2 g

Dietary Fiber 3.9 g

Sugars 1.7 g

Protein 25.7 g

Note ~ If you cannot find lamb shanks or you simply prefer, you can substitute lamb cubes for stew. Just follow the same directions for the recipe.

Bouillabaisse with Scallops and Fennel ~ Aioli Garlic Mayonnaise

I have taken this one for you directly from my cookbook. It was always one of my favorites and one that I demonstrated on television. I had received great feedback then and think you will all feel the same now. It is my twist on Mediterranean fish stew, made simply with subtle, yet fresh flavors, from the fennel, orange zest and fresh herbs. I hope you enjoy.

Bouillabaisse with Scallops and Fennel

Ingredients:

1/2 medium onion, sliced

1/2 leek, white part only, sliced

2 cloves garlic, minced

1 cup fresh tomato, seeded, 1" dice

2 cups fennel, cored and sliced

2 cups reduced sodium seafood stock (or reduced sodium vegetable stock)

1 bay leaf

5 large basil leaves, chopped

1/8 tsp. fennel seed

1/4 tsp. (large pinch) saffron

1 1/2 tsp. orange zest, grated

1 Tbsp. dry Vermouth (omit if desired)

8 ounces scallops, cleaned

1 Tbsp. olive oil

Preheat a 1 1/2 quart heavy bottom pot on medium high heat and coat with olive oil. Saute the onions, leeks and garlic until soft and translucent, about 2 minutes. Reduce heat to medium and add the tomato and fennel. Cook for about 5 to 7 minutes, until the vegetables release their moisture. Add the rest of the ingredients except the scallops. Bring to a simmer, reduce heat and continue to simmer for about 20 to 25 minutes. Raise the heat slightly bringing the mixture up to a hard simmer (not boil) and add the scallops. Be sure the scallops are covered with the broth and cook for 5 to 8 minutes, depending on the size of the scallops. Be careful not to over cook them because they will become rubbery. To serve, arrange the scallops and ladle broth and vegetables evenly into two large bowls. Place a tablespoon of the Aioli in each bowl if desired. (Recipe to follow.)

Nutrition Facts

2 Generous Servings

Amount Per Serving

Calories 258.5

Total Fat 8.4 g

Saturated Fat 1.1 g

Polyunsaturated Fat 1.1g

Monounsaturated Fat 5.1 g

Cholesterol 37.4 mg

Sodium 852.5 mg

Potassium 1,388.8 mg

Total Carbohydrate 21.3 g

Dietary Fiber 5.0 g

Sugars 1.0 g

Protein 24.3 g

Aioli ~ Garlic Mayonnaise

Ingredients:

2 Tbsp. reduced fat or fat free mayonnaise

3 cloves garlic, mashed into paste (by hand or garlic press)

1 tsp. white wine vinegar

cayenne pepper to taste

salt to taste

Blend everything together and refrigerate for about an hour to marry flavors together. The Aioli should be thick.

Nutrition Facts

2 - 1 Tbsp, Servings

Amount Per Serving

Calories 42.4

Total Fat 3.6 g

Saturated Fat 0.5 g

Polyunsaturated Fat 2.5 g

Monounsaturated Fat 1.0 g

Cholesterol 0.0 g

Sodium 130.8 mg

Potassium 22.6 mg

Total Carbohydrate 2.6 g

Dietary Fiber 0.2 g

Sugars 0.1 g

Protein 0.3 g

Lyonnaise Navets ~ Lyonnaise Turnips

I learned to cook Lyonnaise Potatoes many years ago. An earthy French dish prepared simply with potatoes and onions, seasoned with a little garlic, salt, pepper and parsley, sauteed in butter. This was always a family favorite to accompany a roasted chicken or a grilled steak. It's been a long time since I've eaten them because they were so loaded with carbohydrates. I began to imagine preparing it with a vegetable other than potatoes. What I came up with was turnips. When treated properly turnips are sweet and tender. Turnips are low in carbs and contain fiber. They have replaced potatoes in this dish and it works perfectly. The humble turnip is very good at absorbing flavors and that holds true in this dish. I chose to use fresh thyme instead of parsley to give this dish my personal slant. This dish is wonderful for Thanksgiving but it is also great any other night you might have a few extra minutes. I hope you enjoy.

Lyonnaise Navets

Lyonnaise Turnips

Ingredients:

1 cup onions, thinly sliced

1 Tbsp. unsalted butter + 2 Tbsp.

1 Tbsp. olive oil

1 Tbsp. fresh thyme, chopped + 1 Tbsp.

2 tsp. garlic, minced

6 cups turnips, thinly sliced

1/2 cup reduced sodium chicken stock

salt and pepper

Saute the onions and garlic on very low heat in a combination of 1 tablespoon butter and the olive oil in a large skillet. The olive oil not only adds a nice taste but it prevents the butter from burning. Season with salt and pepper if desired and add 1 tablespoon of the chopped thyme. This process takes time so that the onions and garlic become caramelized and not burned. Gently saute for about 20 minutes or until their color is golden brown and the onions are tender.

While the onions are slowly cooking place the sliced turnips into a large pot and fill with cold salted water. Bring to a boil on high heat and cook for about 3 to 4 minutes. Drain carefully so as not to break the turnip slices. Let cool a few minutes and place the turnips on paper towels to absorb the excess water, pat dry.

When the onions have caramelized nicely add the remaining 2 tablespoons of butter, the turnips and sprinkle with the remaining thyme. Season with salt and pepper if desired. Turn the heat to medium high. Using a spatula gently combine the turnips and onions by flipping. Saute for about 10 minutes so the turnips begin to caramelize. Add the chicken stock and let it reduce until there is no more liquid. Continue to saute, moving the mixture occasionally with the spatula until the turnips are nicely browned and caramelized. This may take as long as 25 to 35 minutes. Handle the turnips gently because they are very tender and you want to keep the slices from breaking as much as possible.

Nutrition Facts

10 - 1/2 Cup Servings

Amount Per Serving

Calories 70.7

Total Fat 4.9 g

Saturated Fat 2.3 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 2.0 g

Cholesterol 9.3 mg

Sodium 83.7 mg

Potassium 191.1 mg

Total Carbohydrates 6.4 g

Dietary Fiber 1.7 g

Sugars 3.0

Protein 1.1 g

Pumpkin Creme Brulee

Thanksgiving is a day of family, friends, celebration and feasting. It has always been my favorite holiday for cooking, with fabulous aromas wafting out of the kitchen. I had always prepared extraordinary meals with almost every exotic ingredient you could think of magically converted into souffles, mousslines and deuxelles. Happy days of family and friends. This Pumpkin Creme Brulee is fitting of those days past. It is not for the faint of heart by any means. This is truly a rich, luxurious custard and it packs on the calories. Coming in at about 300 calories per serving, it is not something you will want to eat very often, but rather savor every creamy spoonful on a special occasion. You can share this with someone, but you won't want to. So, if you can tolerate the abundance of calories and all the egg yolks and heavy cream, this little treat is just for you. Even though it is packed with calories, Pumpkin Creme Brulee is not packed with carbohydrates and comes in at about 10 grams in each sinful serving. I hope you enjoy.

Pumpkin Creme Brulee

Ingredients:

1 1/2 cups heavy cream
1/2 cup whole milk

1/4 tsp. cinnamon

pinch each ginger and nutmeg

4 egg yolks

1/2 cup + 4 tsp. Splenda

1/4 cup pumpkin puree (not pie filling)

1/2 tsp. molasses

Preheat oven to 300'

Pour the heavy cream and milk into a medium sauce pan over medium heat. Whisk in the cinnamon, ginger and nutmeg. Heat the mixture until it just bubbles, whisking occasionally. Remove from heat and set aside.

In a large bowl whisk the egg yolks and 1/2 cup Splenda until smooth and lemony in color. Keep whisking and slowly pour in the cream mixture a tablespoon at a time. After a few additions pour in the rest of the cream mixture while continuing to whisk. Whisk in the pumpkin puree and continue to whisk until the mixture is smooth. Pour the mixture through a strainer into a large measuring cup for easy pouring. Pour 1/2 cup of pumpkin mixture into each of five medium sized ramekins or custard cups that are oven safe. Place the ramekins in a large roasting pan and pour hot water in until it is halfway up the sides of the ramekins. Bake for about 30 to 40 minutes or until the custard is about set. The custard should be firm but a little giggle in the center. Carefully remove ramekins and place them on a rack to cool. Refrigerate for at least 6 hours but overnight is best.

Just prior to serving blend the 4 tsp. of Splenda with the molasses in a small bowl until sand like in texture. Sprinkle about 3/4 teaspoon of this mixture evenly across the top of each custard. Place the ramekins on a sheet pan about 6" under the broiler for about 2 minutes. Watch carefully so they do not burn. If you have a small, hand held kitchen torch now is the time to use it rather than your broiler.

Nutrition Facts

5 Servings

Amount Per Serving

Calories 316.4

Total Fat 30.9 g

Saturated Fat 18.2 g

Polyunsaturated Fat 1.6 g

Monounsaturated Fat 9.4 g

Cholesterol 264.1mg

Sodium 45.1 mg

Potassium 163.7 mg

Total Carbohydrate 10.0 g

Dietary Fiber 0.7 g

Sugars 3.0 g

Protein 4.5 g

French Country Kitchen Chicken

Even though today was fast paced and hectic, I made sure to give myself the time to enjoy a delicious and hearty lunch and am about to prepare a wonderful dinner. This is also a very hearty dish and is complete with a creamy sauce. Because of the simplicity in its preparation you can add it to your weeknight dinner repertoire.

French Country Kitchen Chicken

Ingredients:

4 - 4 ounce boneless skinless chicken breasts

1/2 large onion, diced

2 large garlic cloves, minced

1 medium carrot, diced

1 lb. button mushrooms, quartered

1/4 cup white wine (optional)

1 cup low sodium chicken stock

1/2 tsp. thyme

1/4 tsp. rosemary

1/2 cup low fat milk

pinch of nutmeg

1 Tbsp. flat leave parsley

salt and pepper to taste

1 Tbsp. cornstarch, dissolved in 3 Tbsp. cold water

olive oil spray

Season the chicken breasts with salt and pepper to taste. Preheat a large saute pan on medium heat and coat with olive oil spray. Add the chicken breasts and cook until just done and browned. While browning the second side add the sliced onions and garlic. Remove the chicken breasts and set aside.

Add the sliced mushrooms and carrots to the saute pan. When the vegetables have begun to cook down add the white wine, chicken stock, thyme and rosemary. Season with salt and pepper to taste. Simmer gently until the mushrooms have cooked down and the carrots are tender.

Remove from heat and stir, slowly adding the milk, butter and nutmeg. Return to a very low heat and bring the mixture to a very gently simmer. Simmer gently for a few minutes and stir in the cornstarch mixture. Add the chicken back and continue simmering gently for a few minutes to cook the cornstarch. Add the parsley and serve with egg noodles or rice.

Yields four servings.

Each serving = 225 calories, 3 protein exchanges, 2 vegetable exchanges, 1 fat exchange. Served with 1 cup of egg noodles or rice adds 240 calories and 3 carbohydrate exchanges to make this a complete and balanced meal totaling 465 calories.