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| Author's grandson Paul and his fiancé Ashley |
Betty Kaiser
Cooking ideas for Newlyweds
Did you know that there’s a list of the top 20 things newlyweds should know how to cook? I discovered the list completely out of desperation and on the Internet. In September my grandson, Paul, is marrying Ashley, his college sweetheart. Her first bridal shower is coming up. Buying a gift was easy. The recipe request slowed me down.
Many shower invitations include a request to send a favorite recipe for the couple. This time I was stumped. How does one begin to choose an appropriate favorite recipe for a young couple today? Times have changed. My roots are in the 1950s. Their roots are in an entirely different century.
So I Googled ‘basic modern home cooking recipes.’ I quickly discovered that many ‘basics’ have changed. Pancakes led off the list, closely followed by a classic omelet, French toast and a Frittata. Condiments included a vinaigrette dressing, quinoa salad, nachos, guacamole, hummus and salsa. The top main dishes were chicken noodle soup, pizza, Pasta Carbonara, ground beef tacos and steak.
Near the bottom of the list was the ‘basic’ I was expecting to see: roast chicken. Finally. Back in the day, once newlyweds were settled, it was traditional to invite both sets of parents over for dinner. It was also traditional (and affordable) to serve roast chicken.
I vividly remember having my husband Chuck’s parents over for my first company meal. I served fried chicken, mashed potatoes with cream gravy, corn on the cob and biscuits. My Missouri roots were clearly showing. Unfortunately, no one told me that my father-in-law hated poultry and they both had new dentures! You might say the meal was a disaster.
Nevertheless, unless you don’t eat meat, I think that roast chicken should be part of every bride and groom’s skill set. The basic recipe is in every cookbook. It is delicious, easy to prepare and there’s usually leftovers for another meal. Working families can prepare the bird the night before and pop it in the oven when they get home. Or (better yet) they can put it in their slow cooker and it can cook while they’re gone for the day.
So, in honor of tradition, today’s recipes include an updated version of “The Bride’s Chicken.” This is a recipe clipping that my mother left in one of her cookbooks. It obviously came along late in her life because it is much fancier—skinned and boned chicken, mushroom and artichokes covered in a sauce—than anything I remember eating as a child. The second recipe is an up-to-date chicken pot pie for leftovers from a roasted chicken.
Back to the recipe cards. I finally decided to write out my favorite brunch menu recipes and order the upcoming 2016 edition of Betty Crocker’s Cookbook for the newlyweds. It is my favorite cookbook and it even shows how to cut up a chicken. Problem solved!
Ashley and Paul, this is for you. Enjoy!
THE BRIDE’S CHICKEN
8 chicken breast halves, skinned and boned
Salt and pepper to taste
1/2 cup butter, divided
1/2 lb mushroom, sliced
1 (14 ounce) cans artichoke hearts, drained and halved
1 teaspoon dried whole tarragon, crushed
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/3 cup dry sherry
1 tablespoon parsley, chopped (half the amount if you use dry)
Sprinkle the chicken with salt and pepper. Melt 1/4 cup of butter in a large skillet over medium-high heat. Add the chicken, and cook 4 minutes on each side or until browned. Transfer to a 13 x 9 x 2 inch baking dish, reserving the drippings in the skillet.
Add the remaining 1/4 cup butter to the skillet. Cook over medium-high heat until the butter melts; add the mushrooms, and sauté until tender. Remove the mushrooms from the skillet, reserving the drippings in the skillet.
Place the mushrooms and halved artichoke hearts on top of the chicken. Sprinkle with the crushed tarragon.
Preheat the oven to 375 degrees.
Add flour to the drippings in the skillet, stirring until smooth. Cook over low heat for 1 minute, stirring constantly. Gradually add the broth; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Remove from the heat, and stir in sherry.
Pour the sauce over the chicken. Sprinkle with parsley. Bake, uncovered, at 375 degrees for 45 minutes or until the chicken is done. Serves 8.
CHICKEN POT PIE with FLAKY CRUST
1 sheet frozen puff pastry (from 17.3-oz package), thawed
1 tablespoon olive or vegetable oil
2 cups leftover chicken, cut into 1/2-inch pieces
1 large onion, coarsely chopped (1 cup)
1 cup celery, diced
1 pound bag frozen mixed vegetables
1/2 cup sour cream
1-1/2 cups leftover chicken gravy OR 1 Jar (12 oz) chicken gravy
2 tablespoons cornstarch
1 teaspoon dried thyme leaves
1 teaspoon garlic salt
Pepper to taste
1 egg, beaten, if desired
Heat oven to 375°F. On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make an 11-inch round. Cut slits or small designs in several places in pastry; set aside.
In 10-inch skillet, heat oil over medium-high heat. Add onion and celery; cook about 4 minutes, stirring frequently, until opaque. Add frozen vegetables and cook 5 minutes, stirring frequently, until vegetables are crisp-tender. Add chicken and stir until warm. Remove from heat.
In medium bowl, beat remaining ingredients except egg with wire whisk until well blended. Stir into chicken mixture in skillet. Spoon into 9-inch deep-dish glass pie plate. Place pastry over filling allowing to hang over edge.
Bake 20 minutes. Brush crust with beaten egg. Cover edge of crust with strips of foil to prevent excessive browning. Bake 20 to 25 minutes longer or until crust is golden brown. Let stand 10 minutes before serving. Serves 6.
Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes
that are delicious, family oriented and easy to prepare.
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