Category Archives: Juliana’s Favorites

Jordanian Inspired Chicken in Filo Dough

My initial inspiration for this recipe was a Moroccan filo pie, but it was extremely complicated and used tons of spices.

So when I started to simplify this in my head, I remembered a dish I learned to make when I took a cooking class in Jordan. I went to Jordan a few years ago to visit Petra, which is a spectacular site. Anyway, in the cooking class we made this delicious chicken seasoned with coriander, pepper, cinnamon and nutmeg.

It’s one of my favorite chicken dishes.

So I combined both culinary inspirations and came up with this dish, which is excellent! I am thrilled with the results!!!

I hope you try this! It’s wonderful. Everyone loved it. There wasn’t a bite left.

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Directions

1 tablespoon canola oil

1 very large red onion (or two mediums)

1 ½ teaspoons ground coriander

1 ½ teaspoons cinnamon

¾ teaspoon ground nutmeg

¼ teaspoon pepper

1/4 teaspoon salt (plus more to taste)

2 cups chopped rotisserie chicken

½ cup Pomegranate infused dried cranberries (or substitute raisins)

1 tablespoon tomato paste

½ cup chicken broth

1 roll of Filo dough

1/3 cup melted butter for brushing

Directions

Thaw filo dough according to package directions.

Preheat oven to 400 degrees.

Slice onion and set aside. In a large pan, heat oil over medium heat, then add onion and spices and saute for 5 minutes. Add the chicken and cook 5 more minutes. Then add dried cranberries, tomato paste and broth. Cover dish and cook for 5 minutes. Taste and add more salt if needed. Remove lid and pop mixture in the refrigerator for 5 minutes to cool slightly.

Use a deep dish pie pan and layer several layers of filo dough on the bottom with the sides hanging over the pie pan. Brush with melted butter. Do this until you’ve used half the dough. Then fill the filo dough with chicken mixture. Place the rest of the filo dough, adding two sheets at a time and quickly brushing with butter, until you have added all the dough and tuck it all in the sides of the pie pan, like a little present.

Brush with remaining butter. Bake for 20- 25 minutes or until golden on top. Cool for 5 minutes before slicing.

This dish can be served as an appetizer or main course.

It pairs well with a Riesling or a beer.

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Bourbon Banana Shortcake with Candied Pecans

I am the rotisserie chicken, but there are plenty of days when I want something else.

Something sweet.

I am a big believer that dessert should knock your socks off! It’s not good for us, so it should be divine. This dessert is. I won’t create or share a dessert recipe that isn’t. I created this dish last month for a column I have in the Joplin Globe.  Doesn’t it look delicious? Oh man, it is.

So instead of chicken today, feast on this.

Bourbon Banana Shortcake with Candied Pecans

2 shortcake cake

1 large ripe banana

3 tablespoons butter

1/3 cup brown sugar

2 teaspoons cinnamon sugar

¼ cup bourbon

2 tablespoons heavy cream

Ice cream for serving

Whipped cream for serving

2 tablespoons chopped candied pecans

Peel and slice bananas into quarters and set aside.

Place dessert cups on plate. Make your cinnamon sugar by mixing sugar and cinnamon and set aside.

In a nonstick skillet, heat the butter over medium heat. Add brown sugar and 1 teaspoon of the cinnamon sugar and the bananas. Cook for 3 minutes. Add the bourbon and cook another 3 minute until sauce is thick and most of the bourbon taste has cooked out; then add in heavy cream. Whisk and remove from heat.

Spoon caramel sauce from the pan over the dessert cups. Top with a scoop of vanilla ice cream and then the bananas. Top with whipped cream and candied pecans. Then, dust the dish with remaining cinnamon sugar and serve immediately.

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Rosemary Chicken Salad

This recipe is so easy and fantastic. I love rosemary, which was the inspiration for this recipe. We grew loads of it last summer and I dried it and am using up the last bits. It’s so easy to dry. I gave several bottles away for Christmas.

Anyway, when I told my husband about my rosemary salad, you didn’t think it sounded good, but when he tasted it, he was won over. I’d serve it on ciabatta or grilled Italian or French bread. If you are a low carb person, serve it in butter lettuce.

I am in love with it. It’s my few favorite chicken salad. It’s unbelievably easy to make. I experiment with a lot of chicken salad ideas because the dish is so simple, versatile, portable, and delicious.

It’s also excellent as an appetizer on Ritz crackers!!! I tried it in phyllo bites, too, but the Ritz were better.

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Rosemary Chicken Salad

3 cups chopped rotisserie chicken

1/3 cup chopped red onion

2/3 cups chopped celery (about 3 stalks)

¾ cup mayonnaise

1 teaspoon white wine vinegar (could substitute red if you need)

1 heaping tablespoon chopped, dried rosemary

Garlic salt to taste

Combine chicken, onion and celery and set aside.

In another bowl, mix mayonnaise, vinegar, rosemary and garlic salt. I added ¼ teaspoon of garlic salt but I like it salty, so I would salt to taste.

Stir together both mixes and enjoy. This is better the next day so I suggest making it in advance.

Moroccan Chicken with Couscous

I can’t believe it’s been a week since I posted anything, but I have been buried in snow and also had a ton of deadlines. The family were all home with snow days, which meant I couldn’t get anything done. But I did create this fantastic, one pot dish on Friday.  One of my best friends came over for dinner, we opened a bottle of wine, and savored this. It’s wonderful, easy, and delicious. What more can you ask for?

Moroccan Chicken with Couscous

2 teaspoons canola oil

1 medium red onion

1 red bell pepper

1 heaping teaspoon cumin seed

½ teaspoon ground cinnamon

1/3 cup Pomegranate infused dried cranberries

1 teaspoon olive oil

1 box garlic flavored couscous

½ cup chopped cilantro

3 cups chopped rotisserie chicken

Zest from half an orange

This one pot dish is absolutely delicious and comes together in 20 minutes. It’s packed with flavor

Chop onion and red bell pepper and set aside.  You can use a food processor, just keep the bell pepper a little more chunky.

Remove skin and chop chicken breasts and either leg or thigh meat. Depending on the size of the bird, this should yield enough chicken.

Take about 2/3 of a bunch of cilantro and chop it. Set aside.

Zest your orange and set aside, too.

In a large nonstick pot, heat oil over medium heat. When hot, add onion and cook until almost tender. Add red bell pepper, cumin and cinnamon and cook 2 minutes.

Then add as much water as required to make the couscous (it will say on the back of the box and you’re making the entire box), and flavor packet and dried cranberries.

Basically, you are making it according to package directions but you cut amount of olive oil in half because you already used canola in the vegetables.

When water comes to a boil, add couscous, stir, cover with a tight lid and let it rest for 5 minutes.

NOTE: If your chicken is fresh from the store, you will add it at the end. If it’s been refrigerated, then you should add it with the couscous before you put the lid on.

When couscous is ready, fluff with a fork and toss in cilantro, chopped chicken and orange zest.

Serve immediately.

The orange zest and red bell pepper are a great source of Vitamin C in this dish.

NOTE: if you don’t like using flavored couscous, you can use plain, but I suggest cooking it in reduced sodium chicken broth instead of water. You use the same measurements.

Chicken Pot Pie with Refrigerator Biscuits

Chicken Pot Pie with Refrigerator Biscuits

My drop biscuit chicken pot pie is a favorite in our house. It’s totally comforting with warm biscuits baked on top to soak up the juices in the dish. I use the refrigerator biscuits on top, so that saves time.

It’s packed with vegetables and I use whole milk instead of cream, to lighten it up. A dash of thyme and bay leaves lifts the flavor in this dish.

It’s a simple recipe, but will take longer than my usual recipes because you have to bake it for 15-20 minutes. But hey, I find that’s the perfect time to clean up and set the table.

Chicken Pot Pie

2 tablespoons canola oil

1 ½ cups chopped yellow onion

2 cups chopped celery

2 tablespoons flour

2 bay leaves

¼ teaspoon thyme leaves

Salt and pepper to taste

1 ½ cups chicken stock

3 cups whole milk

1 ½ cups frozen peas and carrots

4 cups chopped rotisserie chicken meat

2 packages small refrigerated biscuits

This makes a large batch, but you could halve the recipe and make it in an 8 x8 dish. If you’re a family, you will want the larger version because it’s delicious and you will probably eat more than you expect. This is the quintessential winter dish—down home and comforting. It’s a great recipe to make on a Sunday night.

Chop all ingredients and set aside.

Preheat oven to 400 degrees.

In a large pot, heat the oil over medium heat. When hot, add the onion, celery, flour, bay leaves, thyme and cook for 5-7 minutes. Stir to be sure the flour doesn’t burn. Then add a dash of salt and pepper.

Add chicken broth, milk, peas and carrots and cook 7 more minutes, stirring frequently. The sauce should be thickening. Add your chicken and cook about 3 more minutes.

If sauce is not thickening to your likening, remove ½ cup of liquid and whisk in 1 teaspoon cornstarch. Then whisk that back into the mix and turn heat up slightly. It will thicken. Keep in mind though, this is meant to be slightly soupy so that you can soak it up with the biscuits on top.

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When done, pour into a 13 x 11 baking dish. Topwith 15-20 refrigerator biscuits (these are the small ones). Bake for 15-20 minutes, until biscuits are golden.

Serve. Here’s a close up of the buttery goodness.

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Chicken Tortilla Soup: Healthy, Easy, Delicious

Woo Hoo, I did it! Revamped my delicious chicken tortilla soup and transformed it into a wonderful Rotisserie Chicken Queen soup. From start to finish, it took me 25 minutes!

My old version took about an hour and a half and this new version is spectacular! It has more ingredients than most of my recipes but it’s still easy.

If you enjoy the flavors or cumin, cilantro and corn, you should love this.

And it freezes beautifully, so if you are single or travel a lot, you can easily freeze it.  There’s about six servings in a pot and I ran the ingredients through one of those calorie calculations, and it has 311 calories a bowl. It was rated B+, which is awesome, so it’s nutritious as well as delicious.

It has 12 percent of your daily recommended intake of iron, 48 percent vitamin C, and 20 percent vitamin A.

If you made my Mexican Lasagna, you probably have left over corn tortillas, so you can use them in this. For future reference, corn tortillas freeze well, too.

You’ll notice, I give directions as if I am there with you in the kitchen because I know where the pauses are in my recipe and it helps you move faster. You don’t have to de-bone the chicken before you start the soup. If you do, you will add a little extra time to the 25 minutes I said it takes. I try to be as efficient as possible with whatever I make. “Efficient” is a commonly used word in my home and is usually greeted with a mental eye-roll from my husband. I don’t blame him. I strive to be more efficient with everything I do.

This is one efficient, yummy venture. I hope you enjoy it.

Chicken Tortilla Soup

1 teaspoon canola oil

1 large yellow onion

1 ½ teaspoons ground cumin

1 teaspoon chili powder

½ teaspoon cumin seed

1 large red bell pepper

*1 garlic clove or dash of dehydrated garlic (see my note)

32-ounces reduced sodium chicken broth (one of those boxes of broth)

1 can of corn, drained

½ a bunch of cilantro

4 corn tortillas

1 tablespoon cornmeal (if you don’t have any, just add 2 more tortillas)

1 ½ cups chunky salsa (your favorite brand)

Meat from 1 rotisserie chicken

Avocado to garnish (optional)

*If you want to save time and you’re not cooking with dehydrated garlic, you need to buy some. It’s awesome! I tried it when I visited the New Orleans School of Cooking and I was skeptical, but instantly won over. Now I only use fresh garlic if I am making a dressing or something that must have it. Dehydrated garlic saves me time, effort and I don’t have stinky hands. You can order it online, but I recently bought some from Big Lots, of all places.  It was inexpensive, too. I’d call your local store before heading over.

Directions:

First, chop onion and red bell pepper and set aside (use a food processor, if you have it).

Split a head of cilantro in half and cut the stems off one half. Then bunch up the leaves and slice those and set aside.

In a large pot, heat the oil over medium heat. When hot, add onion, cumin, chili powder and cumin seed. Stir occasionally while it cooks for about 7 minutes. While that cooks, do the next steps but be sure to stir the onion so it doesn’t burn.

Pile tortillas on top of each other, slice them and then cut into small squares and set aside.

Tear the meat off your chicken. Discard the skin or save it for another use. Coarsely chop the chicken and set aside (if you have time; if not, you will get to that in a second).

When onion is tender, add all the ingredients from the bell pepper through the salsa. You do not want to add the chicken yet because it’s already cooked. Bring soup to a soft boil and cook 10 minutes.

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is is what it looks like before it boils

Finish chopping your chicken, if you haven’t already

When soup has cooked 10 minutes, drop chicken in and turn off the heat. The soup is piping hot and will quickly heat the meat. See how creamy the soup looks now? Transformed in 10 minutes.

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Optional: Serve with a slice of avocado, crumbled up tortilla chips, cheese or plain. The calories calculated were plain. Stir the soup and serve.

Nutritional Analysis

Good points

High in niacin

High in selenium

High in vitamin B6

High in vitamin C

Bad points

High in sodium

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Puff Pastry filled with Chicken, Artichokes, and Cheese — pairs beautifully with wine

ATTENTION EXCLUSIVE WINE LOVERS. Have you ever noticed that nachos or wings, typical Super Bowl fare, doesn’t pair that well with a glass of red or white?

I have, and so I usually drink beer or margaritas during the game, but if you only like wine, then this appetizer is for you.

Golden, buttery puff pastry is wrapped around chunks of artichokes and chicken tossed with creamy mayonnaise, cheese, a hint of salty bacon, and accented with Italian seasoning. It’s lovely.

This also makes a quick dinner. If you serve this for dinner, I’d suggest serving grilled asparagus and salad or sautéed spinach on the side. DSC_0144 (2)

Puff Pastry filled with Chicken, Artichokes and Cheese

1 puff pastry (Pepperidge Farm is my favorite)

1 cup drained artichokes

1 cup chopped boneless, skinless rotisserie chicken breast

1/3 cup shredded Asiago cheese (could substitute Parmesan if you can’t find Asiago)

2/3 cup shredded mozzarella cheese

½ cup mayonnaise

½ teaspoon Italian seasoning

2 tablespoons crumbled cooked bacon or real bacon pieces (optional)

Dash of garlic salt

Parchment paper

Preheat oven to 400 degrees.

Drain artichokes, pat with a paper towel to dry and roughly chop artichokes. Stir together artichokes, chicken, cheeses, mayonnaise, bacon and Italian seasoning. Top with a dash of garlic salt.

Lay a piece of parchment paper on a baking sheet, this will help prevent the puff pastry from sticking.

Unfold puff pastry and remove the paper. The pastry will naturally be divided in thirds and all you want to do is fill that middle third with the chicken mixture. So carefully spoon all the mixture down the center of the pastry and fold the sides up and over to seal. Dip your fingers in water and seal the edges so the cheese doesn’t bubble out.

Bake 18-22 minutes. Remove from oven and allow to rest 5 minutes before slicing. Enjoy with a glass of Sauvingnon Blanc or  Chardonnay; or any red from a Pinot to Cabernet. Cheers to drinking wine and eating food that pairs well with it during the Super Bowl.

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