Chez Darren Andrew

Tag Archives: Comfort food


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Greek Yogurt Chicken Tetrazzini

This isn’t a traditional tetrazzini recipe by any means but I think you’ll enjoy the satisfying combination of flavors with less guilt than a full fat recipe.

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Greek Yogurt Chicken Penne Tetrazzini

1 package of whole grain penne, cooked as per directions on the package

Precook the Proteins:
2 slices of thick sliced bacon
2 large chicken breasts, cut into 1″ cubes (seasoned with salt, pepper and oregano)

Veggies:
1/2 yellow onion
1/2 red pepper
1/2 green pepper
1 rib of celery
4 cloves of garlic
1 jalapeño

1 cup of green peas

For the Sauce:
1 tbsp butter and 1tbsp flour, cooked over low heat to make a light roux
2 cups of chicken stock, warmed
1 cup of fat free Greek yogurt
1/2 cup of finely grated Parmesan cheese
Salt, pepper, pinch of cayenne pepper

Directions:
Bring a large pot of water to a boil for the pasta. In a large oven safe heavy bottom sauté pan, cook the bacon over low heat until crisp. Remove the bacon from the pan and set aside. Cook the cubes of chicken over medium heat until browned, remove from the pan and set aside. Add the veggies, except for the peas, to the pan and sauté for about five minutes, remove from the pan and set aside.

The pasta water should now be boiling, add a good pinch of salt and cook pasta according to the directions on the box.

If you haven’t made the roux ahead of time, turn the heat to low and whisk together the butter and the flour in the pan until the color darkens slightly. Increase the heat to medium-low and whisk in the chicken stock, the roux and stock should come together and thicken. Continue to whisk, add the yogurt, half the Parmesan cheese and seasoning. Stir in the chicken, sautéed veggies and peas. Add the drained pasta to the sauce and top with crumbled bacon and remaining Parmesan cheese. You can now either broil the pasta to crisp up the cheese or serve as is.

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Baked Chicken Parmesan

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Quick marinara:
1 tbsp olive oil
1 large can of crushed tomatoes
1 yellow onion, diced
4 cloves of garlic, minced
4 large tomatoes, diced
1 bay leaf
1 sprig of basil, stem and all
2 tbsp Italian blend seasoning
1 tbsp balsamic vinegars
1/4 cup of red wine, optional

In a large shallow dish combine:
3/4 cup bread crumbs, Homemade from sprouted grain bread
1/2 cup of shredded Parmesan
2 tbsp Italian blend seasoning
1 tsp cayenne pepper
1 tbsp olive oil

In a large shallow dish whisk together:
1 egg
1 tbsp Dijon mustard

4 chicken breasts, cut horizontally to make 8 cutlets
Salt and Pepper

1/2 cup of shredded mozzarella

Preheat the oven to 400 degrees. Prepare a large baking sheet with foil and parchment paper. Take each chicken cutlet and dip in the egg/mustard mixture, then dip in the seasoned breadcrumbs, and place onto the baking sheet. When all the chicken is breaded placed into the preheated oven, bake for 30 minutes turning after 15 minutes.

While the chicken is cooking prepaid the marinara sauce. In a large oven safe frying pan, sauté the onion in olive oil over medium heat. Once the onions are translucent add the garlic, sauté for 30 seconds, add the red wine and balsamic vinegar, reduce by 2/3. Add the crushed tomatoes, diced tomatoes, bay leaf, basil and dried herbs. Turn to low heat and simmer for 10 minutes. Remove bay leaf and basil.

In a large baking dish, add the marinara sauce, place the baked chicken over the sauce and top with shredded mozzarella. Place in the oven for 10 minutes, until the cheese is melted.

Serve over pasta or with a side of salad or vegetables for a lighter meal.


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Quinoa, Black Bean and Sweet Corn Salad

For the Salad:

  • 1 jalapeno pepper, seeded and finely diced
  • 1 small red onion, finely diced
  • 4 green onions, chopped finely
  • 1/2 a bunch of cilantro, chopped finely
  • 1 cup quinoa (2 cups cooked), cooked as per package instructions (in chicken or vegetable stock) and cooled
  • 2 cups of frozen sweet corn, blanched in hot water
  • 500 ml can of black beans , rinsed and drained
  • 1 red bell pepper, diced

For the Dressing:

  • 1/3 cup of apple cider vinegar
  • 1/3 cup of extra virgin olive oil
  • 1 tbsp dijon mustard
  • juice of 1/2 a lemon, or a tbsp of bottled lemon juice
  • 3 tbsp honey
  • 1 tsp of ground cumin
  • Salt and Black Pepper

Instructions:

Combine all dressing ingredients in a large bowl. Add the jalapeno, red onion, green onion, cilantro and let sit while quinoa cooks and cools. Cook the quinoa in chicken or vegetable stock as per the package instructions, and when it is ready cool it by either placing the pot in cold water and frequently string and changing the water out until cool. Another option would be to make extra the day before to have leftovers to make salads like this one, rice or other grain like barley or millet could be used instead of quinoa. Mix all reaming ingredients in the bowl to distribute the dressing evenly throughout the salad.

This salad is best if left to mingle in the fridge overnight, but it’s great right away also. Enjoy!


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Black bean and Corn Salad with Jalapeno Honey Lime Vinaigrette

Black bean and Corn Salad with Jalapeno Honey Lime Vinaigrette

  • 3 tbsp liquid honey
  • juice of 1 lime
  • 1/4 cup of apple cider vinegar
  • 1 tsp salt
  • 1 tsp cumin
  • 1 jalapeno pepper, seeds and core removed, finely diced
  • 1/2 white onion, finely diced
  • 3 cloves of garlic, minced
  • 1/2 cup of cilantro leaves, lightly chopped
  • 1/3 cup of olive oil
  • 1 can of black beans rinsed and drained
  • 2 cups of peaches and cream corn kernels, fresh or frozen
  • 1/2 a red pepper, finely diced
  • 1/2  a zucchini, finely diced

In a large bowl, whisk together the honey, lime juice, cider vinegar, salt, pepper and cumin. Stir in the onion, garlic and jalapeno pepper and let sit for ten minutes, while you prepare the other ingredients. This will allow the strong nature of these ingredients to mellow out and infuse the dressing with their flavors. Add the olive oil and cilantro before stirring in the beans, corn, red pepper, and zucchini to the salad. Cover and refrigerate for two to four hours, or overnight for best results.


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Rouge Smoked Chicken, Black Bean and Bacon Soup

  • 20 oz Rouge Smoked Ale, Oregon USA
  • One litre homemade chicken stock
  • 2 cups leftover roasted chicken, diced
  • 3 large thick sliced bacon, diced
  • 500 ml Black Beans, drained and rinsed
  • 1 carrot, diced
  • 1 celery, diced 
  • 1 onion, diced
  • 1/2 red pepper, diced
  • 1/2  jalapeno diced 
  • 1 cup of corn, fresh off the cob
  • 3 cloves roasted garlic, approx a tablespoon
  • 4 large vine ripened tomatoes, roughly chopped,
  • 1 tbsp cumin
  • 1/2 tbsp each paprika oregano and chili powder
  • 1 tsp hot sauce
  • Salt and Pepper to taste

In a heavy bottom pot over medium high heat, fry diced bacon in 1 tsp of olive oil. Remove bacon when crisp, then add onions, carrots, celery, red pepper and jalapeno. Saute vegetables five minutes, add roasted garlic and half the beans. Add 1/4 cup of beer and scrape up any brown bits on the bottom of the pot. Add tomatoes and another quarter cup of beer, spices and hot sauce; bring to boil and then remove from heat.  Add chicken stock and blitz with an immersion blender until mostly smooth. Return to heat add chicken, the remaining beans and corn. Bring to boil and then reduce to simmer for half an hour. Drink the remaining beer. Serve soup with shredded smoked gouda, reserved bacon bits and green onion.


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Baked Four Cheese Fusilli with Bacon and Chicken

fusilli cheese

Ultimate comfort food for a rainy day cooped up in doors… perhaps not the most friendly meal for those of us who are stuck watching our summer waistline. However there are those days when there just isn’t anything else to take us away from the miserable weather outside. Enjoy with a large glass of your favorite red; perhaps a Zinfandel-Shiraz.  Continue Reading →

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