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Harry's Chicken Special ~ Novel Recipes ~ Noreen's Kitchen
Join Audible and get a 30 day free trial plus two free audio books! https://amzn.to/2LVYECp
Today I am doing something a little different. Hopefully, over time this will become a playlist entitled "Novel Recipes". A collection of recipes from some of the novels and stories I have read over the years. I already have a video of Cinnamon chicken that was inspired by one of the Little House books by Laura Ingalls Wilder. This recipe for Harry's Chicken Special is inspired by and taken from the novel Trunk Music by Michael Connelly. It is book number five in the Harry Bosch series, of which I have become a huge fan! This is like a stove top cacciatore. Simple, delicious and satisfying.
I love books, but with my busy schedule don't have much time to read and if I sit down to read before bed, I fall asleep fast. While Rick and I were on our Indiana road trip this past May we enjoyed Audible and started the Bosch series. We were able to listen to two full novels on our round trip. We now listen daily while doing our morning chores, while on road trips or while having quiet time. This video is not sponsored by Audible, but we wanted to share how much we love it! It is so much fun to listen to a story unfold!
This recipe was in the book we are currently listening to. Harry prepares it for his girlfriend Eleanor with ingredients he had on hand and some he grabbed from the grocery store. It is so simple and so delicious I knew I had to share my own version. I sat and wrote down how the author describe Harry making this dish. I have made some alterations and taken some creative license but in the end this is just plain delicious.
A simple sauce is made with sauteed onion, garlic and bell pepper. Fresh mushrooms would be a great addition here. I would add 8 ounces sliced. As an afterthought I tossed in a large can of sliced mushrooms from the pantry and it was amazing. I used one large can of crushed tomatoes and one large can of diced tomatoes but if you only had your favorite jar of pasta sauce, that would work as well!
When the sauce is built, add in your raw chicken breasts that you have both filleted and cut in half so that they will cook faster. You will then want to simmer these for a good 30 to 45 minutes or until they become fall apart tender and are easily shredded.
Removed the chicken from the sauce and shred. Then add it back in and give everything a good stir. While the chicken is simmering, make yourself some rice, pasta, potatoes, quinoa or couscous to serve this on top of. In the story, Harry added a couple handfuls of frozen peas to the dish. Since we don't all enjoy peas, we added a bag of frozen cut green beans. It was perfect and delicious. If you don't want your veggies added to the sauce, leave them out and
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https://www.youtube.com/watch?v=hkizMGEWrpM
Today I am doing something a little different. Hopefully, over time this will become a playlist entitled "Novel Recipes". A collection of recipes from some of the novels and stories I have read over the years. I already have a video of Cinnamon chicken that was inspired by one of the Little House books by Laura Ingalls Wilder. This recipe for Harry's Chicken Special is inspired by and taken from the novel Trunk Music by Michael Connelly. It is book number five in the Harry Bosch series, of which I have become a huge fan! This is like a stove top cacciatore. Simple, delicious and satisfying.
I love books, but with my busy schedule don't have much time to read and if I sit down to read before bed, I fall asleep fast. While Rick and I were on our Indiana road trip this past May we enjoyed Audible and started the Bosch series. We were able to listen to two full novels on our round trip. We now listen daily while doing our morning chores, while on road trips or while having quiet time. This video is not sponsored by Audible, but we wanted to share how much we love it! It is so much fun to listen to a story unfold!
This recipe was in the book we are currently listening to. Harry prepares it for his girlfriend Eleanor with ingredients he had on hand and some he grabbed from the grocery store. It is so simple and so delicious I knew I had to share my own version. I sat and wrote down how the author describe Harry making this dish. I have made some alterations and taken some creative license but in the end this is just plain delicious.
A simple sauce is made with sauteed onion, garlic and bell pepper. Fresh mushrooms would be a great addition here. I would add 8 ounces sliced. As an afterthought I tossed in a large can of sliced mushrooms from the pantry and it was amazing. I used one large can of crushed tomatoes and one large can of diced tomatoes but if you only had your favorite jar of pasta sauce, that would work as well!
When the sauce is built, add in your raw chicken breasts that you have both filleted and cut in half so that they will cook faster. You will then want to simmer these for a good 30 to 45 minutes or until they become fall apart tender and are easily shredded.
Removed the chicken from the sauce and shred. Then add it back in and give everything a good stir. While the chicken is simmering, make yourself some rice, pasta, potatoes, quinoa or couscous to serve this on top of. In the story, Harry added a couple handfuls of frozen peas to the dish. Since we don't all enjoy peas, we added a bag of frozen cut green beans. It was perfect and delicious. If you don't want your veggies added to the sauce, leave them out and
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https://www.youtube.com/watch?v=hkizMGEWrpM
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GET 20% OFF THE NIGHT LIGHTS ONLY WITH COUPON CODE: AMIRRBVB
Get the night lights here: http://amzn.to/2g47DXN
Get the block lamp here: http://amzn.to/2w1EHUy
Today I am sharing something that may make you have a healthier home! Himalayan salt lamps are a great way to get more negative ions doing their job a neutralizing the positive one. Positve ions are super charged and can make you anxious, angry or both. When you have something around creating a negative ion, you can neutralize them and have a calmer, happier atmosphere.
Himalayan pink salt lamps are hand cut from mountain mines that are millions of years old. They are not allowed, by law to use dynamite to blow the salt from the mountain, so they must do it by hand. Even if you don't go in for the health benefits, these are still super cool to look at!
Some information from AMIR about their lamps:
Special Material - Hand selected from the Himalayan Mountains, each of the lamps is made from highest quality-AA level salt crystals with the best clarity, and crafted to allow the insertion of a UL approved plug, serves as a stylish decoration lamp in bedroom, living room, kitchen, coffee shop, book store, bar, and so on
Air Purifier - Himalayan salt lamp works as “Natural negative ion generator”. When heated, it emits negative ions that fight against electromagnetic radiation, fights fatigue and sluggishness; improve health ability; increase the flow of oxygen to the brain; sleep better & wake refreshed; soothe allergies. It does have a profound effect on your health
Unique Lighting Ambience - With its unique color, it will emit a warm and calming amber glow to your room and offer better light transmittance due to its less specks and spotting. Providing you a romantic lighting atmosphere with beautiful radiant light, relaxing you from stress
Natural Shape - Due to the natural variation in Himalayan Crystal salt, each lamp is a piece of a natural rock formation and is unique in pattern, color, shape and weight
Safety Guarantee - Each Salt lamp comes with a UL certificated Plug, which can be adjusted for 360 degree. No cords or extra space needed. In the case of the night lights, they can be Adjusted 360 degrees around for horizontal sockets.
I hope that you will give these lights a try if you think you could benefit from a little more peace in your life. I know I will be breathing easier and hopefully enjoying the calm air around me!
I hope you try these and use the coupon code for the discount! I hope you love them!
Happy Homekeeping!
Thank you to Peter from AMIR who contacted me and asked if I would share his lamps with you. I was not compensated nor was I given any special consideration for doing this video. I was given the lamps to demonstrate and share with you. I do n
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TURKE
turkey-brine-gift-in-a-jar-turkey-brine
Today we are kicking off our official series of Thanksgiving recipes for 2017 with this Turkey Brine Gift in a Jar. Next week I will share how to brine a turkey and how to roast a perfect brined turkey. I know you are going to love those! This is a sweet little gift in a jar that is easy to make, inexpensive and I thought would be a nice pre Thanksgiving gift for either whoever invited you to dinner or as a favor take away for those you have invited to dinner. That way each family can use this to brine their Christmas bird or wait till whenever they choose to use it.
This brine is super simple to put together and is inexpensive compared to the versions sold in stores. This brine will take care of a turkey that is anywhere from 15 to 20 plus pounds. So it will be perfect for just about any size bird someone would choose.
I have also made a PDF gift tag for you to print and cut out to use for your gift in a jar. Just something fun and cute that also has instructions for brining the bird in a very basic way. You will be able to find this on the same page as the recipe on my website. LInk will be below.
I hope you give this turkey brine, gift in a jar a try and I hope you love it!
Happy Thanksgiving!
You can find a printable version of this recipe as well as a printable gift tag on my website here: http://bit.ly/2AuVcKo
Get my cookbooks here: http://bit.ly/1czqM5R
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LEMON
lemon-dill-dijonnaise!!-not-your-momma's
Today I am sharing a delicious recipe for lemon dill Dijonnaise which is like a creamy, mustardy, lemony sauce filled with dill and other flavors that is the perfect mix in for your favorite seafood or fresh chicken salad. This is a great alternative to tartar sauce or even as an addition next to your favorite cocktail sauce. This is perfect for dipping freshly steamed shrimp or crab or used as a tangy sauce to serve with all those delicious fried appetizers like fried pickles, mozzarella sticks, mushrooms or zucchini! I know that you are going to love this one and its so easy to make using things you already have in your fridge!
I am in the process of working up to the final video for a regional sandwich favorite but had to take the opportunity to share this sauce which will be used in the final product. This lemon, dill, Dijonnaise is a nice flavorful, creamy dressing that you can use for a salad, or mix in to your favorite seafood, shrimp, crab or lobster salad or even make a delicious lemon and dill chicken salad to boost your sandwich game. This can be used in place of or in addition to traditional tartar sauce or alongside that dish of your favorite cocktail sauce. Giving people choices is a great way to expand their food universe! This sauce is sure to make a favorable impression!
This starts off with a good quality mayonnaise. We usually use either Hellman's or Dukes in our house. Rick is a fan of the Dukes. I am a life long fan of the Hellman's so that is what I normally reach for. Fun fact, Rick did a mayo throw down on his channel several years ago which is still popular today. We tasted a lot of mayonnaise and you would be surprised at the range of taste in something that literally has the same ingredients. If you are interested in seeing that video I will share a link here: https://bit.ly/2WMkkfm
Along with mayonnaise I have added Dijon mustard and I suggest sticking to Dijon specifically as any other type is not going to give you the same end result. I am using dill paste from the produce section, only because the dill at the store was very sad looking. I love the herbaciousness of fresh dill and the paste is a great alternative to the fresh, bonus is that it lasts a while in the fridge without going bad and having to toss it. I also added in the juice and zest of one lemon as well as a teaspoon of Worcestershire sauce and a few dashes of Tabasco. This was seasoned up with onion powder, garlic powder and celery seed. I did not add any salt or pepper as this sauce did not need it. This is full of tangy, salty flavor and a little hint of heat from the hot sauce. You can, of course, omit that if it is not your favorite.
Mix all these ingredients up in a bowl until well blended the pop in the fridge to chill before s
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FREEZ
freeze-bake-peach-cobbler-recipe-make
Get your Updated and Revised edition of Make Ahead Thanksgiving CookBook here: http://bit.ly/2yw5Zme
Peach cobbler is something that I always associated with the summer but since moving to the south it is definitely a frequent flyer on the holiday table. That being said, this dish is easily transformed into a make ahead, freeze and bake version with only a few changes! Today I am sharing with you how to make freeze and bake peach cobbler for your holiday feast. Make a few all at one time, stow them in the freezer and pull them out as needed during the season. This takes work off you and helps you concentrate on enjoying your loved ones and living in the moment instead of constantly being a slave to the kitchen during these special times.
I have shared how to make many different types of cobbler over the years. Peach is my personal favorite. On the day I initially was making these, it was for a community project to provide dessert for the Samaritan's Purse relief workers who are still in my community post Hurricane Florence. On this day I made four of these. Kept one back so I could show you how to freeze and bake them for the holidays.
The changes are only in the prep. I am using frozen peach slices today and if you are making these for Thanksgiving or Christmas, chances are that you will be as well. I have seen recipes for using canned fruit, and I have tried that in the past, but just don't like it. Frozen is best if you cannot find fresh and if you processed peaches while they were in season for your own freezer, even better! If you make your own peach pie filling, then that is even better-er! Use that! Two quarts should do well for a deep dish version like I am making here. I have used three pounds of frozen peaches, but four would be better. It all depends on how fruity or cobbler-ee you like your dessert.
The filling is pretty straight forward. Fruit, sugar, corn starch a little water and lemon juice, cooked together until the peaches are cooked through and the sauce is thickened. Pop that into a deep foil pan and move on to the biscuit topping.
My topping is like a drop biscuit but made with cream instead of buttermilk, making it a bit sweeter and richer with the addition of the heavy whipping cream. Mix this up until the dough is like a thick batter that can then be scooped or spooned over the top of the prepared fruit filling.
We like a lot of "cobbler" on our fruit so I make more topping than you might like. This can be fixed to suit your taste and preference. If you are making multiple cobblers at one time, you might like to only use half of what I used over the same amount of fruit. In any case, if you should end up with more topping than you need, simply drop on a baking sheet and make some sweet biscuits to
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QUICK
quick-pickled-red-onions-for-tacos-and
Today I am sharing how I made the delicious, tender crisp, tangy, pickled red onions we used on our pork carnitas tacos in a recent video. These are a quick pickle that is super simple to throw together but can make all the difference when creating homemade "street tacos" from home. These onions are seriously amazing and they are great on more than just tacos! Use these on sandwiches, in salads, in deviled eggs or anywhere you want a little oniony zip! Add chiles or leave them out but make these! I promise you will love them!
Quick pickles are simply the best way to use up produce and give a little acidic note to just about anything. Cuisines the world over rely on a little pop of acid to clear the palate and help to level out flavors of foods that can coat the tongue. Much like carnitas, which can be a bit on the heavy side. These pickled red onions are the perfect way to add that pop to your taco.
I started with one large red onion and sliced it thin on a mandoline. You want these to have a bit of body but you don't want them really thick but you also don't want them too thin because they will just disappear once they hit the brine. I stuffed my sliced onion in a jar that I knew would best fit all the ingredients along with one very thinly sliced serrano chile. I did not remove the seeds or ribs from the chile I wanted the heat. You can leave out the peppers if that is not your jam. The onions provide enough heat on their own. You make the choice. As someone I once heard say, "The world is your pickle".
The brine is very simple but packs a punch. Water, fresh lime juice (but bottled works too) and apple cider vinegar. Some salt and honey or other liquid sweetener for good rounded flavor make this the perfect flavor when blended together. If you don't like honey you can use agave nectar, maple syrup or other liquid sweetener that you prefer. I put everything in the jar and gave it a push with the spatula then popped the lid on and gave it all a good shake for a couple of minutes. That's it! Your simple, quick pickled red onions are ready to rest.
Now you can wait as little as 15 minutes or up to a few days. I recommend using these the day you plan to eat them and they are good for at least three to five days after that. Make sure you submerge the onions that remain in the brine so they don't dry out. Just tuck these into your fridge and enjoy whenever the spirit moves you.
That is how simple it is to make a quick and tasty condiment to go along with your tacos. These really are amazing and add just the right extra touch when serving favorites from south of the border and beyond! These onions are great tucked into a noodle bowl or some ramen to add just the right note of tangy acidity and spice. Give them a try!
I h
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3 FAM
3-family-favorite-slow-cooker-dinner
Links to all the full version videos as well as recipes here!
Trying something a bit different today! Going to start sharing some videos where we revisit family favorites of certain categories! It seems that some people really enjoy these type of videos! These help remind you of good ideas and for those who never saw them, it gives them a quick taste of what they can see in the full version! I hope you enjoy this video featuring three of my family's favorite slow cooker dinners that are my "go to" meals on days when cooking is just going to need to be done without thinking!
You can find the videos here:
Chicken and Sausage Gumbo: https://bit.ly/3yr1Dwa
Golden Mushroom Chicken: http://bit.ly/33J1qEe
Mississippi Pork Roast: https://bit.ly/3fAJvHn
Recipes can be found here:
Chicken and Sausage Gumbo: http://bit.ly/2MVbhBB
Golden Mushroom Chicken: https://bit.ly/3u6Vlyv
Mississippi Pork Roast: https://bit.ly/3bE72Gk
Get my cookbooks here: http://bit.ly/1czqM5R
Business Inquiries can be sent to:
info@noreenskitchen.com
Check me out on social media!
Facebook: http://on.fb.me/12bdibt
Twitter: @noreenskitchen
Instagram: http://bit.ly/12bdqrp
Google + http://bit.ly/1o5GMYy
***MAILING ADDRESS****
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561
Have a question for me? Send me an email:
info@noreenskitchen.com
Noreen's Kitchen Community Guidelines (The Rules)
http://bit.ly/2i7VocU
Any links to Amazon are, in many cases, affiliate links.
Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.
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HOW T
how-to-make-pork-scallopini-pork
Today I want to share my quick and easy pork scallopini recipe with you! Yes, you read that right! Pork! I accidentally took out a package of hand cut, boneless pork loin chops out of my freezer thinking they were chicken breasts because I forgot to label them. So I needed to do something with these beauties. Since I live in pork country, this is a super economical meal to make for my family and they love it. You can, of course do this dish with thin chicken cutlets or even with the traditional veal cutlet if you prefer.
This dish could not be any easier to make. The end result is a silky, rich dish that is a mushroom lovers delight. The light sauce is super flavorful and the perfect accompaniment to hot buttered pasta, rice or couscous.
I started by slicing my pork chops in half. I had hand cut some fairly thick chops off of a large whole pork loin I purchased. So I got between two and three pork cutlets off of each chop and I had a total of four. Then I pounded the cutlets with a meat mallet or something closely resembling a meat mallet. In my case that would be a mini cast iron skillet. That gets the job done. You should use what you have available to you. Then I dredged the meat pieces in a seasoned flour to coat.
The meat was sauteed in a mixture of butter and olive oil, in batches until they were all cooked and a bit browned. Then I removed the meat to a warm plate to build my sauce. I added onion garlic and a passel of mushrooms to the pan. I also added a splash of chicken stock to deglaze. Then I let all the veggies steam sautee for a bit to soften.
Next I added chicken stock and lemon juice to the pan and gave everything a good stir. Again I let this simmer for a few minutes to reduce and build flavor. Then I added some additional butter to finish the sauce and give me a beautiful rich and glossy finish.
I added the meat back to the pan and nestled those cutlets down in all that lovely sauce and mushroom loveliness. I turned the heat down just a bit and let that simmer for a few additional minutes before turning the heat off and letting everything come to a peaceful rest before serving.
I served this on a bed of cooked and buttered angel hair pasta, but this would be just as delicious served with rice, plain or pilaf, couscous, quinoa or even cauliflower rice if you are on a low carb diet. In which case, you can always leave out the flour and just sautee the meat in the butter and olive oil.
This dish is quick and simple. It has tons of flavor and a satisfying air about it. I love this dish for a busy weeknight or a lazy weekend evening when I don't really want to do a bunch of work. This is excellent served as I have shown or it can be dressed up for company and nobody has to know how easy it was
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GREEN
green-bean-and-potato-salad!!-fresh
Let's use some of that delicious white wine vinaigrette dressing and make an end of summer salad that is a little bit different but sure to please! This has, as you may expect, fresh steamed green beans and cooked to perfection, tender, baby red potatoes. Served warm this salad is a lovely accompaniment to any type of grilled, steamed or baked fish, chicken or other protein. Served cold it is a wonderful go along for any type of cold salad platter. This is a great make ahead salad that can stand up in the fridge for at least a week. Make quick work of this fabulous side dish by cooking the beans and the potatoes in your pressure cooker and the this salad on the table in pretty quick order. I think you are going to love this!
This salad is not your typical potato salad. This one is just a little different. We are not using any mayonnaise here. Today we are going to be using that delicious white wine vinaigrette dressing we made in a previous video. If you missed that, you can see it here: https://bit.ly/2Xy171A
This salad has just a few ingredients, the green beans, the potatoes a bit of sliced sweet onion, which you can sub out for red or green onion or leave it out if you prefer and a healthy sprinkling of salt. Don't forget the salt because those potatoes really love it and in the end it will seriously enhance the flavors.
I cooked both the green beans and the potatoes in my electric pressure cooker. I cooked them separately to make things a bit easier. The beans are much more tender and require much less time than the potatoes which are dense and require a longer cooking time. On my pressure cooker, which may be different than yours, as I do not have an "Instant Pot", I cooked the beans on the vegetables/fish setting and manually adjusted the pressure to low for 2 minutes let them cook and immediately quick released the pressure once the timer went off. Once done the beans were plunged into an ice bath to quick cool. The potatoes were placed in the basked of the pressure cooker and cooked on the vegetable/fish button and manually selected medium pressure for 4 minutes. I did a quick release of the pressure as soon as the timer went off and did not put the potatoes into an ice bath but did cut them in half.
Once all the components were ready I tossed the beans and potatoes along with half a slivered sweet onion and half a cup of the white wine vinaigrette dressing in a large bowl. Gave everything a sprinkling of kosher salt and tasted for seasoning. At this point you have the option of adding the juice of half a fresh squeezed lemon if you like a little more acidity and brightness. My vinaigrette was just right so I did not add the lemon.
If you don't want to make the vinaigrette dressing or prefer something differe
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HAMIL
hamilton-s-profiteroles-inspired-by
Today I want to share with you a simple and amazingly beautiful dessert that will rock your socks off and impress the next time you entertain! I am inspired to make what I am calling "Hamilton's Profiteroles" in part by the amazingly wonderful and incredible Broadway musical "Hamilton: An American Musical".
Anyone who knows me knows that I am a huge theater geek! I listen to more Broadway soundtracks than just about anything else and when my youngest daughter held me captive on a long car ride and insisted that I listen to the Hamilton soundtrack I was immediately hooked! I always try to garner inspiration for recipes from the things in life that I love and so I went looking to see if I could find out what Alexander Hamilton's favorite food may have been.
Since food historians cannot specifically pinpoint a certain dish, they do note that at a dinner where Hamilton and James Madison were entertained at the home of Thomas Jefferson, they were served a dish for dessert that impressed the first secretary of the treasury. He recalled that it appeared as if ice cream had been baked into a pastry shell and I immediately knew it had to be the French dessert profiteroles.
Since Jefferson was the French ambassador before serving as President I figured this was a good assumption. That his dinner parties would have been filled with French cuisine and dishes inspired by his trips abroad. So here is my adaptation of Hamilton's Profiteroles.
A simple cream puff shell filled with ice cream and set in a pool of rasbperry coulis then drizzled with rich, dark chocolate sauce. This dessert borders on magical and how could anyone resist?
If you have not yet heard the soundtrack for Hamilton, I highly encourage you to seek it out and have a listen. It is wonderful and full of history. It puts a founding father's story into a beautiful arrangement and gives respect to someone who I sometimes think gets lost in the shuffle and may deserve a bit more recognition than we give him. If you are a history buff or a music lover, than this is definitely for you.
This is a passion for me as well as my 16 year old daughter Micah I hope you give this a try and I hope that you love it! Dive in and get a taste of history!
Happy Eating!
Find my Raspberry sauce video here: http://bit.ly/21dyUmP
See how to make the cream puff shells here: http://bit.ly/creampuffdough
Business Inquiries can be sent to:
info@noreenskitchen.com
Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles!
http://eepurl.com/TZCV5
Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday!
http://bit.ly/17JVMTP
Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday!
http://bit.ly/1ixCK8W
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