Carole Lombard Recipes

Barbecued Spare-Ribs

Ingredients 

3 to 5 lbs spare-ribs

1/2 cup soy sauce

3/4 cup honey

2 teaspoons mustard

1 clove garlic

1/4 cup water

2 tablespoons flour

Method

Combine soy sauce, honey, mustard and garlic. Mix well together. Place spareribs in a roasting pan, pour the sauce over the ribs, cover and place in the oven. Bake at 300° for two hours or more. Remove ribs from the pan (be sure to stir occasionally while cooking to make sure all the ribs are covered with the sauce). Drain off all the fat, with the exception of two tablespoons. Add water to the remaining liquid and cook on top of the stove until well blended, then add flour mixed with a little water and cook until the sauce is thickened. Replace the spareribs in the pan with the gravy and stir. Return to the oven to keep out until serving time

Chicken Mousse

Ingredients:

1 cup hot chicken stock

3 egg yolks

¼ teaspoon salt

¼ teaspoon paprika

1 tablespoon granulated gelatine

1 tablespoon cold water

½ cup cold chicken (white meat)

½ blanched almonds

1 cup heavy cream

Few grains cayenne

Method:

Beat egg yolks slightly, add salt and paprika, and pour over, gradually, chicken stock. Cook over hot water until mixture thickens, add gelatine soak in cold water, and, when dissolved, strain and add to chicken and almonds, finely chopped, pounded, and forced through a sieve. Season highly with salt and cayenne. Put in ice water and stir until mixture thickens, then told in cream, beaten stiff. Turn into mold and chill.

Salisbury Meatballs

Heat ½ cup olive oil in skillet and add the following:

2 small onions chopped fine

1 clove garlic

1 bell pepper chopped fine

Round steak rolled into little balls

Braise meat slowly and then add seasonings, 1 can of tomato soup and ½ cup of chili sauce. Let simmer for 2 hours, adding a little water.

Mexican Lasagna

Ingredients:
3 tortillas, toasted
1 lb ground chicken
Onion, chopped
2 or 3 cloves of garlic, grated
3 bell peppers- red, green, and yellow, chopped
1 poblano pepper, chopped
1 Fresno chili, seeded and chopped
1 jalapeño, seeded and chopped
1 red or green tomato, chopped
3 large or 7 small tomatillos, chopped
Cilantro, chopped
1 can of black beans, rinse and drained
1 bottle of Mexican crema
Manchego cheese, shredded
About a small palm full of cumin

Method:
Spread soft butter on three tortillas before toasting them, one at a time, lightly in the deep dish sauté pan on medium high heat- should be large enough to fit. Be sure to supervise so won’t burn. Put on dish and set aside.

In the same large deep dish sauté pan on medium high heat, cook the onion for a few minutes until almost browning the edges before adding in the peppers (bell, poblano, fresno, and jalapeño) and garlic for about five minutes. Push the veggies around the edge of the pan like a circle before adding the ground chicken and mix it all together while breaking apart the chicken. Let cook for about 5 minutes before adding the tomato and tomatillos. Season with salt and pepper along the way.

While chicken and veggies are cooking, in a medium bowl, combine Mexican crema, black beans, manchego cheese, cilantro, cumin, and salt & pepper. Before, be sure to reserve about 1/3 cup of crema along with a handful or two of manchego cheese and a pinch of cilantro for topping.

In a casserole dish that has been greased with butter, lay the tortilla, then the chicken/veggies, followed by the black bean and cheese crema. Repeat the second layer. On the third tortilla on top and cover with the reserved crema, cheese, and cilantro.

Bake uncovered in a preheated 425 degree oven for 15 minutes. Let rest for about 10 minutes before serving.

Chicken and Eggplant Soup

1 eggplant
Salt & pepper
Paper towels
Extra virgin olive oil

Prepare oven to about 425°
Cut the eggplant into cubes and sprinkle on salt while on paper towels. After about 15 minutes, use more paper towels to dab on the top to remove moisture from the eggplant. On baking sheet, add pepper and EVOO and toss gently for all to be evenly coated. Roast in the oven for about 15 minutes. Let cool, turn off oven.

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One pound of chicken breast strips
Salt & pepper
Italian seasonings
Extra virgin olive oil

Heat saute pan medium high heat, cook the seasoned chicken until cooked through, flipping mid-way with golden brown crust. Remove from heat and let rest. Chopped the chicken to very little sizes (or shred with fork).

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About 2 stalks of celery, halved and sliced
About 2 sticks of carrots, halved and sliced
One onion, chopped
3-4 cloves of garlic, chopped
About 1/2 of pound of little potatoes, quater
Italian seasonings
Salt and pepper
Extra virgin olive oil

In a steep pan or pot on medium high heat, EVOO until hot. Add onion and garlic for 3 minutes before adding celery, carrots, potatoes, seasonings. Cover and stir occasionally.

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Take cooled roasted eggplant in the blender with chicken broth (about 6-8 cups) and blend until you see no more eggplant chunks. Using a large bowl with a strainer, pour the eggplant chicken broth in and stir around the strainer to help the liquid go through while catching any seeds from the eggplant.
Pour the eggplant chicken broth into the vegetables and let cook covered and  for occasionally stir 15 to 20 minutes until the potatoes are cooked through. Add in the chopped shredded chicken and stir until heated through. Serve.

Green Chicken Chili

Part 1 Ingredients
2 green peppers
2 green tomatoes
2 jalapenos
2 poblano peppers
2 green cubanelle peppers
1 small can of chicken stock or broth

Method
Pre-heat oven to 425°

Cut all ingredients in half, scrape out all the seeds and ribs out. Season with salt, pepper, and extra virgin olive oil and place on cookie sheet (use two so it won't overcrowd).

Roast the peppers and tomatoes for 40 minutes, flipping them over half way through time (20 minutes).

When out of the oven, reserve half (equal) of the peppers and tomatoes. Slightly chop and put in the blender to puree with the small can of chicken broth/stock.

Chop and slice the other half of the mixture to put in with the ground chicken.

Part 2 Ingredients
1 lb ground chicken
1 white onion, chopped
2 or 3 cloves of garlic, mince
1 cup of frozen edamame beans
A small palmful of cumin
Cilantro, chopped

Method
On medium high heat in either a soup/spaghetti pot or a deep saute pan, heat up some EVOO (about twice around the pan), saute onion and garlic until translucent and slightly golden to add the ground chicken and cumin. Stir frequently until chicken is cooked. Add in the chopped roasted peppers and tomatoes and the edamame beans. Saute for about 5 minutes before adding the roasted peppers and tomatoes puree. Let simmer for about 10 minutes, stir on occasion. Add cilantro.

Serve with the usual classic chili toppings (cheese- fontina, provolone, and mozzarella works best), sour cream, avocado, etc.

First Time Ever: Chicken Pot Pies

Believe it or not, until today, I never made chicken pot pies. I've eaten them but they were made by someone else. The closest thing of a chicken pot pie I made was this Rachael Ray recipe. Finally I decided to go for it after doing some Internet research and trying to figure out what to do with the remaining puff pastry dough. I decided to make them mini so that my household could have their own cups with the crust and veggies.

My filling was chicken, onion, potato, carrots, celery, corn, peas, dried tarragon, chicken broth, milk, flour, dijon mustard, and butter

Sweety Grilled Chicken Pasta

I apologize for no picture, I honestly didn't think of it until later but the pasta was already gone. I was food experimenting so knowing that the dish was gobbled up afterwards, then it was successful

Ingredients  
-2 boneless chicken breasts
-McCormick's Garlic & Herb
-a little bit of EVOO

-2 handfuls of carrots, store bought matchsticks
-1 medium bag of julienne cut sundried tomatoes
-about a palm full of dried tarragon
-about 4 tablespoons of butter
-1/2 cup of chicken broth

-1 lb of spaghetti

Method
Marinade the chicken breasts with McCormick's garlic & herb and EVOO for about 30 minutes. Heat the grill (I have an indoor plug-in) for a few minutes before putting the chicken on for about 7 minutes on each side. Take off the grill for a few minutes to rest before slicing.

Boil water, salt, cook pasta until al dente. Drain.

In a saute pan, heat 2 tablespoons of butter and same amount of EVOO until melted before adding the dried tarragon, sundried tomatoes and carrots. Saute for about 5-7 minutes over medium high heat until the carrots soften before adding in the 1/2 cup of chicken broth to help hydrate the sundried tomatoes and dried tarragon. The broth will reduce and evaporate about 10 minutes, stirring frequently. Add the cooked slice chicken, the remaining 2 tablespoons of butter and spaghetti, tossing and mix well before serving.

Optional
Chopped up a small handful of (salted) roasted almonds as a garnish with parmesan cheese

Grilled Chicken with Red Pepper Orzo

Grilled Chicken:
4 chicken cutlets
salt
pepper
EVOO
McCormick's Grill Mater's Roasted Garlic & Herb
mix together and marinade for about 30 minutes
heat up grill and cook the chicken for about 5-7 minutes on each side. Let rest for about 5 minutes off the heat before chopping up the chicken

Red Pepper Orzo:
about 2 tablespoons of butter
1 shallot chopped
1 red pepper chopped
1 cup of orzo
1 2/3 cups of chicken broth
salt
pepper
melt the butter in a small or medium sauce pan over medium-high heat. Add shallot and cook for about 5 minutes until translucent before adding in the red pepper for another 5 minutes or so. Add orzo to let toast for a few minutes before adding in the broth. Cover, come to a boil and then lower the heat to Low (as low as you can go) to let simmer for 20-25 minutes. Use fork to fluff up the pasta before putting it in the serving bowl

In a serving bowl, mix red pepper orzo and the chopped grilled chicken together, season with salt and pepper to taste and a little drizzle of EVOO before serving.
Optional: sprinkle chopped parsley as garnish

A Spanish Themed Dinner

Chicken Quesadillas with black beans & rice and malanga fritters

A Southern Meal

Country fried chicken with country sauce with collard greens and chicken-broth infused rice.

This was my first time of making and trying collard greens. First I heat up some bacon and saved the bacon fat to use (along with EVOO) to saute garlic, red onion and collard greens over medium heat. I then put in about a cup of chicken broth and cover to let it braise for about 30 minutes, stirring occasionally, until the liquid is absorbed. I added the reserved crumbled up bacon. I realized that I now like collard greens. 

Chicken Burger with Carrots & Squash

Chicken burger topped with grilled red onion, bacon & gouda cheese with sauteed carrots & grilled patty pan squash

Squash Spaghetti with Chicken Meatballs

Squash Spaghetti:
my Squash came with directions sticker on- you can either microwave or heat in oven until tender
Once it was done, I let the squash cool down while I tended to the chicken meatballs. When cool enough to handle, I use a fork to scrap the "spaghetti" out of the squash into a bowl. I seasoned with salt, pepper, parm. cheese and basil on top after spreading it on a cookie sheet and put in the oven for the remaining 5 minutes of baking the Chicken meatballs (see below).

Chicken Meatballs:
1 lb of ground chicken
1 cup of bread crumbs (I used Italian style)
1 cup of parm. cheese
3 cloves of garlic
about a small handful of basil, chopped
1 egg
about a tablespoon of EVOO
Mix all ingredients into a bowl (while the Spaghetti squash is heating up). Once the squash is done in the oven (if you choose to use; you can also microwave the squash), crank it up to 400 degrees. Roll the mixture into about 15 1-inch size balls and roast for 15-20 minutes.

When both trays are out of the oven, put the squash spaghetti into a serving bowl, stirring it and top it with the chicken meatball and sprinkle with more parm. cheese and basil. Serve.

Chicken Quesadillas

I like to use McCormick's spices of Garlic and Herb to marinate chicken breast (boneless; strips or breast. I mainly use strips as it's easier to dice up. If it gets flakey, don't panic, use it! It doesn't have to be perfect) with EVOO, S&P for 30 minutes or more until you are ready to cook. I cooked the chicken for about 7 minutes or so before I take it out to let it rest while I clean out the same pan to heat up the buttered-tortillas

I also used Sargento's 5 Mexican cheeses (or Cheddar/Montery Jack)

Also: either scallions, cilantro, or caramelized onions to go inside with the chicken and cheeses.

I used my grill-saute cooking pan to make those lovely grill marks.

Served with a couple of dollops or sour cream. Or Salsa.

If you are a vegetarian, just leave out the chicken.

Crouton-Crusted Chicken with Red Pepper Gravy

Served with green beans, and brown rice/quinoa

Very easy: turn croutons into crumbs for the "breading station" (with eggs and flour) to coat the chicken before pan-frying it and finishing in the 350 degrees oven for about 10 minutes on a roasting rack pan.
To make the gravy: using the pan drippings while the chicken is in the oven (take out any breading that may have fallen off of the chicken), saute the red pepper and a cup of chicken stock to slightly reduce. Puree the gravy.

Classic Dinner Night

Chicken parmesean with spaghetti and roasted asparagus served with garlic bread

Walnut Chicken with Gorgonzola-Dried Cranberry Sauce

Ingredients (I eyeball everything):
-boneless chicken cutlets
-about 2-4 cups of walnuts
-panko bread crumbs, about same amount as walnuts
-vegetable oil
-S&P
-palmful/tablespoon of dried sage
-pinch of paprika
-flour for dredging & rue
-3 eggs
-about half stick of butter
-heavy cream
-gorgonzola cheese
-nutmeg
-handful and a half of dried cranberries

Walnut-crusted Chicken:
In a frying pan, fill a good inch of vegetable oil and set on medium heat
Put the walnuts in the food processor and turn them into crumbs. Combine them with panko in a bowl and start the breading station steps-
3 bowls for 1-flour (mixed with S&P, paprika, and dried sage), 2- 3 eggs whisked, and 3- walnut-panko breading
once the oil is hot enough, start frying for about 5-10 minutes- depending the thickness of the cutlet/breast. Work in batches if needed
Heat the oven to 350° and set a cooling rack in a cookie sheet to place the cooked chicken to keep them warm while cooking other batches and cooked through. If all done, have paper towels ready to drain the oil and let them rest for a few minutes

Gorgonzola-Dried Cranberry Sauce:
In a medium sauce pan, make a rue with butter, flour, and about a cup of heavy cream. Add gorgonzola cheese and whisk till melted. If it's too thick, add more heavy cream. Add in little salt, average pint of pepper, pinches of nutmeg and dried sage, and dried cranberries.

Grilled Chicken & Veggie Pasta

Ingredients:
-1 lb broccoli florets
-2 red bell peppers, chopped bite size
-2 cups of mascapone cheese, room temptature
-3 cloves of garlic, chopped
-1 lb bowtie pasta (or any short kind)
-extra virgin olive oil, eyeball
-less than a cup of white wine or chicken broth
-parmesean cheese
-about a lb of boneless chicken breasts, cutlets or butterfly the breasts
-grill seasonings for chicken
-poultry seasoning

Method:
If you have chicken breasts, butterfly them so they can cook faster. Marinade them for about 30 minutes with grill seasonings, salt, pepper, and EVOO. Meanwhile, start heating up your grill for the chicken and start prepping the vegetables. Boil water for the pasta. Heat a saute pan in medium with EVOO and chop garlic, let cook for a minute before adding in the red peppers. After about 5 minutes, turn the heat up to medium-high, add the white wine or broth and the broccoli (season each layer with salt & pepper). Cover and let steam for a few minutes.

When the grill is hot and the chicken is good to go, start grilling for about 5-7 minutes before flipping to grill the other side for the same amount of time. Take the chicken off the grill, cover them with foil on plate to keep them warm and let rest.

When the broccoli is tender but still have a crunch, add the mascapone cheese, stirring until melted into a sauce. If it's too thick, mm. add some reserved pasta water. Add the eyeballed grated parmesean cheese.

Drain the pasta when al dente and add in with the cheesy veggie mixture. Still well and transfer to a serving bowl. Slice the waiting chicken and scatter them around the top. If there's juices on the chicken plate, include in the pasta! Sprinkle more parmesean cheese on the top and serve.

Chicken with Carrot-Butter-Tarragon Sauce

Ingredients

-4 Chicken breasts (boneless thin cut filets preferred)

-shredded carrots or 2 large carrots, grated

-Salt & Pepper to season and taste

-shallots (optional)

-2 tablespoons tarragon

-butter

-olive oil

-1 teaspoon ginger (optional)

Method

Heat up olive oil once around the pan and butter (small cut) into a skillet on medium heat until melted. Meanwhile season the chicken with salt and pepper on both sides. When butter is melted and oil is hot, place the chicken in the skillet until golden brown on both sides for about 5-10 minutes (depending on chicken). When chicken is done, place them on the plate and cover them with aluminum foil to keep them warm.

Sauce

In the same skillet, do not clean- keep the flavor of the chicken. Add more butter (a couple of cuts, depending on your taste as it is a major part of the sauce). When melted, add the shallots (optional) until they are soften for about 5 minutes; then add the shredded carrots and let it cook for about 5 more minutes until golden brown, soft yet still with a crunch. Season with salt and pepper. Add tarragon and stir well for about 2-3 minutes so all the flavor could blend together. Optional: add about a teaspoon of ginger to the hot pan.

To serve- you may add the chicken to the pan putting the carrot-butter sauce on top or place the chicken on a serving place and pour the carrot-butter sauce on top.

Side Ideas

-Stuffing

-Cottage Cheese

-Rice infused in chicken broth