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A Life From Scratch.

A Life You Adore Around A Table You Love.

Fall wonder.

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smokey paprika chicken

There are recipes I try out that I know are going to be good. There are recipes I try out that I know are going to be great. Then, there are those stand out recipes. Like, I’m almost blogging about them before we’ve consumed them because I’m that confident it’s a win all around and I need to share with you immediately. This is that recipe (Don’t worry, I don’t ever actual hit publish unless it’s a hit!).

I love when I find a new go-to chicken recipe that actual wows me. Let’s be honest, there are literally a million and they tend to blend together while scanning photo after photo after photo on Pinterest. Yes I get super hungry, but rarely am I overly impressed.

Until now.

This smokey paprika chicken hit me hard. I love smoked paprika and thought the colors and seasonings and one pot comfort just screamed fall to a tee. A deep smokey flavor is seared and sautéed to perfection throughout. You get meat, you get veggies, you get carbs. What more could you want?

Ah, that’s right. A glass of Pinot.

Smokey Paprika Chicken
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Ingredients
  1. 1.5 lb skinless, boneless chicken thighs, fat trimmed
  2. Kosher salt and freshly ground pepper
  3. 4 TBS Smokey paprika
  4. 2 Tbs. olive oil
  5. 3 cloves of garlic, minced
  6. 1 medium onion, finely chopped
  7. 2 cups sliced mushrooms
  8. 1 lb. red and white small potatoes, in 1-inch chunks
  9. 4 large carrots, peeled, and cut on the diagonal into 1 inch chunks
  10. 2 Tbs. flour
  11. 1 1/3 cups chicken broth
  12. 3/4 cup white wine
  13. 1 1/2 Tbs. fresh thyme, finely chopped
Instructions
  1. In a Ziploc bag, combine about 4 T. smokey paprika, 2 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
  2. In a large heavy dutch oven, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
  3. Add the onion to the dutch oven, stirring for about 2 minutes. Add in the garlic for another minute. Add the mushrooms and stir another few minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
  4. Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
  5. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, mix in the thyme. Taste and adjust the seasoning with more salt and pepper.
Notes
  1. You can serve on top of rice or noodles. We served baked naan on the side for all the delicious sauce.
Adapted from Love+Food
Adapted from Love+Food
A Life From Scratch. http://a-life-from-scratch.com/

Think like Gwen.

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10 hour chicken
So, a funny thing happened the other week.

In attempt to research some great recipes for those who work out of the home, I stumbled upon Gwyneth Paltrow’s 10 hour chicken (thanks Molly!). It sounded incredible. Minimal ingredients and fresh flavors slowly roasting away in the oven all day while you’re busy at the office. Couldn’t be easier.

Well, in posting a teaser on Facebook I immediately was responded with comments like “wait – you’d leave your oven on while not at home?”

Um… all the time. Is that weird?

Quickly I found out that yes, it is. In an abundance of comments only one other thought like me and Gwen. We all know she isn’t sitting at home for 10 hours straight.

So, I’m going have to rethink my approach here in regards to this recipe. It doesn’t change how delicious it is, that’s for sure. Yet it does change the entire thought process behind it. If taking the risk with the oven isn’t your thing, then view this as the perfect lazy at home all day in sweats type of recipe. 

Either way, you can’t go wrong. M pretty much wanted to marry me all over again when we had it. Nailed it.

10 Hour Chicken
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Ingredients
  1. 1 whole chicken, roughly 5 lbs, washed and dried.
  2. 2 lemons cut in half
  3. sea salt
  4. freshly ground pepper
  5. 4 garlic cloves
  6. 5 branches of fresh thyme
  7. couple handfuls of potatoes
  8. 2 onions sliced up
  9. 4 large carrots, peeled and cut into large chunks
Instructions
  1. Preheat oven to 200 degrees.
  2. Grab a large roasting tray and throw in your potatoes, carrots, and onions.
  3. Place the chicken on top, breast side down. Salt & pepper the entire tray generously.
  4. Squeeze the lemon all over and then stuff them in the cavity along with the garlic cloves and thyme.
  5. Cover the try tightly with foil. Into the oven it goes for 9 & 1/2 hours.
  6. Remove foil. At this point Gwen says to flip the chicken and then roast for another 20-25 minutes at 425 degrees. The roasting at a higher temp part is definitely needed but it's not necessary to flip the chicken. I've made it twice, once flipped (the chicken came totally apart) and once not. Both were delicious, one way was just prettier.
Adapted from Gwyneth Paltrow
Adapted from Gwyneth Paltrow
A Life From Scratch. http://a-life-from-scratch.com/

Oh and if you want to go a bit above and beyond, a homemade gravy from the stock the recipe yields can be found here. It was heavenly.

Easy (!!!) enchiladas.

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homemade enchiladas
You know, sometimes it’s not about the prettiest of foods or the fanciest of dishes.

Sometimes it’s just about getting something cheesy, warm, and filling bubbling away in your oven. And then into your stomach.

This recipe came from one of my favorite books, Bread & Wine. I love Shauna Neiquest’s writing. Take for instance her comment on this recipe and I quote, “… adapted from a recipe that I got from Annette, and that she got from her sister Tina, and that Tina got from someone in Mexico. I think.”

Perfect.

The recipe is ridiculously easy to throw together. Honestly, I did it pre-nap (which says a lot around here) and it was not more than 15 minutes. Music to my ears, er, eyes? Anyway, into the fridge it went to hang out until Grandad and Grandma Ginger joined us for dinner.

I served queso fundido to start, which set the whole meal over the top. Along side of the homemade enchiladas was a light mixed greens salad tossed with red onion, tomatoes, avocado and this cilantro lime dressing (thank you Jenny!). Oh and margaritas. Obviously.

Just when we were all satisfied to the max, Ginger pulled out a killer peach crisp. 

Happy night, for sure.

Annette's Enchiladas
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Ingredients
  1. corn tortillas - one package
  2. cup or so of chicken stock
  3. 3 cups cooked chicken, shredded or diced (just use a rotisserie!)
  4. 1 cup sour cream
  5. 1 28 ounce can green enchilada sauce (Las Palmas is best)
  6. 2 4 ounce can diced green chilies
  7. 2 cups shredded cheese, I used Monterey Jack
  8. Fresh cilantro, for topping
Instructions
  1. Mix green sauce with chilies and sour cream (3-4 parts sauce to 1 part sour cream, sauce should be green)
  2. Pass corn tortillas through a skillet of simmering chicken broth, then layer in a 9×13 pan.
  3. After tortillas, add a layer of chicken, a layer of sauce, and a layer of cheese.
  4. Repeat, so that there are two full layers. Finish with a layer of tortillas and a layer of cheese.
  5. Cook at 350 degrees until warmed though and the cheese is melted, about 30-35 minutes.
  6. Let sit at least 15 minutes before cutting. Top with chopped cilantro.
Adapted from Bread & Wine
Adapted from Bread & Wine
A Life From Scratch. http://a-life-from-scratch.com/

The look.

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chimichurri roasted chicken

I realized something the other day: what I miss about fall and winter cooking.

I always knew I had a mad love affair with my red dutch oven or roasting tray but I suppose, until recently, I couldn’t pinpoint why. Perhaps I’m getting wiser in my older years. They say that happens – you realize why you are the way you are or why you like the things you like, and this one hit me hard. Hello 33.

It was a football night. I had run the boys to town (which should take 10 minutes but somehow always takes 25), chased B on the playground until M showed up from the train, and then headed back north to home with B while L finished up practice. Once home, on went Curious George (love that little monkey) and into the kitchen I went to get together a little surprise for the oven.

About a half hour later M and L tumbled into the family room followed by a laptop bag, smelly cleats, and sweaty hair. Sitting on the floor amidst legos and B, I took a quick scan of M’s face. 

And that’s when I figured it out. For that brief moment it was crystal clear why I’m partial to those fall/winter dishes.

M’s look told it all: comfort, relief, happiness, contentment, and most importantly – appreciation. The smell of the surprise roasting away in the oven evoked all those feelings. And for me, that goes way deep.

See, being at home full time you can get lost in the never ending cycle of laundry, bills, running errands, changing diapers, getting to practices on time, time outs, making lunches, fixing boo boos, going to the park, and pediatrician appointments. Yes, M just arrived home from a 12+ hour day in the city, but my day was just as long. And that brief look he gives when he walks in the door – that brief look that just means… home… that makes it all worth it. For me, at least.

Fall and winter cooking means kickass dishes like this chimichurri roasted chicken roasting away in the oven. It was insane. M gave me the look. I felt appreciated. All is in balance at the Glantz household. For now.

Chimichurri Roasted Chicken
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Ingredients
  1. 4-5 lbs whole chicken
  2. 1 & 1/2 sticks butter, room temperature
  3. 1/2 bunch of parsley, leaves only
  4. 1/2 bunch cilantro, leaves only
  5. 5-6 sprigs of fresh oregano, leaves only
  6. A handful of fresh basil leaves
  7. 6-8 garlic cloves, crushed
  8. 4-5 green onions or scallion stalks
  9. 1-2 teaspoons of chili pepper flakes or 1 small red hot pepper, seeded and deveined, diced
  10. 3-4 tablespoons red wine vinegar
  11. 1 tablespoon fresh lemon juice
  12. Salt and pepper to taste
  13. Onions, potatoes or your choice of veggies to throw under the chicken
Instructions
  1. Place all the ingredients expect for the butter in a small food processor and pulse until the herbs are finely chopped.
  2. Add the butter and continue pulsing until you have smooth creamy mix. Can be made ahead of time, but should be brought back to room temperature before using to prepare the roasted chicken.
  3. Rub about half of the butter chimichurri all over chicken, including under the skin. Save the rest of the chimichurri butter for basting and for serving.
  4. Pre-heat oven to 425F. Place the vegetables (onions, potatoes, etc) under chicken in baking or roasting pan.
  5. Bake the chicken (uncovered) at 425F for 30 minutes
  6. Lower heat to 400F, baste chicken and bake for another 50-60 minutes, basting every 15-20 minutes.
  7. During the last 5-10 minutes, add additional chimichurri butter or chimichurri sauce on top.
Adapted from Laylita's Recipes
Adapted from Laylita's Recipes
A Life From Scratch. http://a-life-from-scratch.com/

Football comfort.

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herby summer chili

Whether we want to admit it or not, fall is right around the corner.

That means extra sharp #2 pencils, boots (!!!), buses whizzing through the neighborhood, cozy sweaters, packed lunches, and… football.

Sigh.

I have a love hate relationship with this sport. Love meaning I love to watch L love it, he sort of rocks the offensive line (Grandad!), and let’s be honest… football food is, perhaps, the best kind of food there is.

Hate meaning please don’t hurt my baby.

So, here’s to me cheering from the sidelines, hanging onto flag football as long as I possibly can before the transition to tackle. And to this herby summer chili. It had me at hello and was a perfect bowl of comfort after watching L play Friday night. That, as a mother, is just needed at times.

And hey – a shout out to all the grandparents for cheering the Vikings along!

Herby Summer Chili
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Ingredients
  1. 2 T olive oil
  2. 2 cups pulled chicken, cooked
  3. 1 large yellow onion, chopped into 1/2" pieces
  4. 1 large red bell pepper, chopped into 1/2" pieces
  5. 4 large garlic cloves, minced
  6. 1 tsp. minced fresh jalapeno pepper
  7. 1 zucchini, chopped into 1/2" pieces
  8. 1 yellow squash, chopped into 1/2" pieces
  9. salt & pepper
  10. 1 can black beans, rinsed & drained
  11. corn kernels cut from 4 large ears of fresh sweet corn (do not cook the corn)
  12. 2 14.5-oz. cans diced fire roasted tomatoes (do not drain)
  13. 12 oz. beer or chicken broth (I used a full beer plus a few cups or so of chicken broth until I reached my desired consistency)
  14. 3 T. cumin
  15. 1 T. chili powder
  16. 1 T. sweet smoked paprika
  17. juice and zest from 1 lime
  18. 1 c. chopped fresh herbs of your choice (I used 1/3 cup cilantro, 1/3 cup dill, 1/3 cup basil)
  19. Your choice of toppings! Crackers, avocado, cheese (we used a smoked gouda - highly recommended!)
Instructions
  1. Decide how you want to do your chicken. You can keep it easy and grab a rotisserie one from the store, or, you can grab two bone in chicken breasts (1 full, 2 half). Rub with olive oil, salt, and pepper. Roast at 350 degrees for 45 minutes. Cool, and pull apart.
  2. In a large heavy duty soup pot add the olive oil over medium heat. Add onion, pepper, garlic, and jalapeno. Sautée for 5 minutes, stirring occasionally. Add zucchini and yellow squash and sautée an additional 5 minutes. Season generously with salt & pepper.
  3. Add corn, tomatoes, beer, cumin, chili powder, and paprika. Stir to combine. Heat until bubbling and then reduce heat to medium-low and cook for 10 minutes. Add chicken to the pot, followed by the fresh lime juice and zest. Right before serving, stir in the fresh herbs.
  4. Adjust to taste with kosher salt and freshly ground black pepper.
  5. Serve with your choice of toppings and enjoy!
Adapted from A Farm Girl's Dabbles
Adapted from A Farm Girl's Dabbles
A Life From Scratch. http://a-life-from-scratch.com/
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