How you doin’? We’re well into back-to-school and NFL football, so it’s definitely time to pull out one of your kitchen’s most time-saving and effective appliances… the Instant Pot (or slow cooker).

Everyone loves a messy barbecued chicken sandwich, but they can take some time to make. Here’s an easy way to shave about 4 hours off the cook time. It’s just chicken breasts and a bunch of staples you probably have on hand — plus a simple but rather genius sauce. It begins with bottled barbeque sauce, then we pep it up with high-flavor additions like Worcestershire sauce, Italian dressing, and brown sugar. (Read: nothing you must make from scratch.) But there’s still room for creativity.
Like things sweeter? Try a heavier hand with the brown sugar. Looking for a little spice tonight? Go ahead and layer on some red pepper flakes for an extra kick. Once the chicken is cooked and cooling, we add a cornstarch slurry to the simmering sauce, which makes it thick and glossy and just about irresistible. 
We like to pull this together on Sunday morning, after the brunch dishes have been cleared but before the rest of the day gets away from us. By dinnertime, it’s all ready to go. If you’re looking to round it out, we serve it with a coleslaw, for coolness and crunch.
 
Prep time:  10 minutes
Cook time:  30 minutes
Yield:  8 servings
 
Ingredients 
3/4 cup barbecue sauce, plus more for serving (your favorite)
1/4 cup Italian dressing
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1/2 cup chicken stock
1-1/2 pounds boneless, skinless chicken breasts
2 tablespoons cornstarch
2 tablespoons cold water
Rolls, sliced in half and toasted, for serving
Coleslaw, for serving
 
Directions
1.    In the inner pot of the Instant Pot, combine the barbecue sauce, Italian dressing, brown sugar, Worcestershire sauce and chicken broth. Stir well.
2.    Place the chicken breasts into the Instant Pot.
3.    Close the lid of the Instant Pot and make sure the release valve is closed.
4.    Set the Instant Pot for HIGH PRESSURE for 30 MINUTES.
5.    After the cook time, QUICK RELEASE the pressure at the pressure valve.
6.    Transfer the chicken pieces to a cutting board, leaving the sauce in the Instant Pot. Using 2 forks, shred the chicken and set it aside. 
7.    Set the Instant Pot to SAUTE.
8.    In a small bowl, combine the cornstarch and water. Add the cornstarch mixture to the barbecue sauce, stir to combine and cook until the sauce is thickened and heated through, 5 TO 10 MINUTES.
9.    Return the shredded chicken to the Instant Pot, stir to combine and continue to cook for 5 minutes.
10.Serve the chicken on a toasted roll, drizzled with additional barbecue sauce and topped with coleslaw.

ChefSecret:  Add 1 or 2 tablespoon of balsamic vinegar to the pot before cooking for a richer tasting barbecue sauce.

Covid-19 Quip of the Day: “Why did the chicken marry the crocodile? Because crocodoodledoo is a great family name!”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

#Entrees #InstantPot #BBQPulledChickenSandwiches #BBQ #ChickenSandwich #ColeSlaw #2022 #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? If you’re a fan of Seinfeld, then you’re undoubtedly familiar with the Soup Nazi. He was famous for his Mulligatawny Soup which, if you didn’t know how to order properly, his response would be “No Soup For You!” The funny thing about the Soup Nazi is he is a relatively small character in the overall timeline of the show. There are 180 episodes of Seinfeld over its 9-year run, and the Soup Nazi only appears in 2 episodes. Nevertheless, his name is forever linked with the show.
 
I first came to taste Mulligatawny Soup in an Irish pub in Dublin. It had a taste of curry which you wouldn’t have found in Ireland at the time. With a name like Mulligatawny, I thought it was Irish… doh! Mulligatawny is the Anglicized version of the Tamil (a southern Indian dialect) which means "pepper water" or "pepper broth." It became popular with the British stationed in India who were employees of the East India Company during the British colonial period, during the late 18th century.
 
My Instant Pot Mulligatawny Soup is a rich, warm, soup with a nice light curry spice flavor.
 
Prep time:  30 minutes
Cook time:  35 minutes
Yield:  4 to 6 servings  
 
Ingredients 
For the soup
2 tablespoons olive oil
1-pound boneless/skinless chicken breasts cut into 2-inch cubes
4 tablespoons unsalted butter
1 cup diced yellow onion
1 cup diced celery
1 cup diced carrots
1/2 cup diced green pepper
4 tablespoons minced garlic
2 teaspoons fresh ginger (grated) or 1/2 teaspoon ginger powder
1-1/2 tablespoons sweet curry powder
1-1/2 teaspoons garam masala
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon dried thyme leaves
6 cups chicken broth
1 (15 oz) can diced tomatoes, drained
1/2 cup white rice (rinsed well)
1 apple, diced
3 whole cloves
 
To finish the soup
1/4 cup all-purpose flour
1 cup heavy cream
 
Directions

1. Measure all ingredients and have at your side before you start.
2. Prepare all the vegetables and fruit, and then portion your spices.

To cook the soup

1. Turn on the Instant Pot to the SAUTÉ. When the display reads "HOT" add the oil.
2. Add the cut chicken and cook, stirring occasionally, until the cubes turn white, but are not fully cooked. Remove from the pot to a plate and set aside.
3. Add the butter, onions, celery, carrots, and green pepper. Cook, stirring occasionally, for 3 minutes, until the vegetables start to soften.
4. Stir in the garlic and ginger, cook for 1 minute, stirring constantly.
5. Sprinkle in the curry powder, garam masala, nutmeg, cinnamon, salt, pepper and thyme. Stir well to prevent burning.
6. Add the chicken broth, stirring well.
7. Add the reserved chicken, tomatoes, rice, apple, and cloves. Stir well.
8. Cancel the SAUTÉ function.
9. Put the lid on the Instant Pot and lock in place. Seal the steam release knob.
10. Press the PRESSURE and then the + or - to set for 7 minutes.
11. When the cooking cycle ends, just let the pot sit and NATURALLY RELEASE the pressure for 20 MINUTES or more. Then turn the steam release knob to release any remaining pressure.
12. When the pin in the lid drops, open the Instant Pot and stir the soup.

To finish the soup

1. Turn on the SAUTÉ setting.
2. Mix the flour and the heavy cream together and whisk them into the simmering soup. Let simmer until soup starts to thicken, then turn off the SAUTÉ setting on the Instant Pot.
3. Serve hot with some Naan (Indian bread) or a grilled and buttered flour tortilla if you don’t keep Naan on hand.

​ChefSecret:  Always remember that tasting the spice level a teaspoon at a time is different from eating an entire portion.  This recipe results in a mild, sweet curry flavor; if you like a spicier version add more curry powder.

Quip of the Day: “I bought a warehouse full of soup stock… now I’m a bouillonaire!
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are also being posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

#Entrees #Lunch #Dinner #Soup #Mulligatawny #InstantPot #SoupNazi #Seinfeld #2022Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
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                                                                          ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? Let’s try something a little different today—Let’s make some Gnocchi with baked potatoes!

Classic gnocchi are light, tender and airy. Gnocchi is not classified as a pasta, but more of an Italian dumpling. These dumplings are not over-powered by the taste of potato which isn't a hugely overwhelming flavor in and of itself, but the shape and texture makes them an excellent carrier for other flavors in sauces, making them incredibly versatile.
 
The potato gnocchi originated in Northern Italy, where the cooler climate was better suited for growing potatoes rather than grain. There are potatoes that are starchier, that make light, airy dough and are responsible for the soft, pillowy texture and the light potato flavor of the gnocchi.
 
Bartolomeo Scappi included gnocchi in his 1570 cookbook; they were made from a dough of flour and stale breadcrumbs mixed with water and pushed through the holes of a cheese grater. In later years, egg, flour and water were introduced to the recipe, which became known as malfatti.  But it didn’t become the potato dumplings we know today until the 16th century when potatoes were introduced to Europe.
 
The most common way to prepare gnocchi today is to combine mashed potatoes (boiled or baked) with flour, forming balls of dough. The gnocchi dough is rolled out, then cut into small bite-sized pieces, each individually pressed with a fork or a cheese grater to produce the ridges on one side. The purpose of these grooves is to enable each dumpling to hold the sauce for a more flavorful finished dish.
 
The most popular gnocchi sauce is a light butter sauce with fresh sage. There are other methods and other sauces that make delicious gnocchi, such as extra virgin olive oil with small savory ingredients like toasted pine nuts, mushrooms or a touch of cream. There’s also gnocchi with sausage ragú, a traditional Sardinian dish. There’s baked gnocchi of cheeses and veggies with sausage, prosciutto or pancetta. And there are tomato-based sauces, light cream sauce and even pesto (pine nut, cheese and basil) sauce… all are delicious.
 
Gnocchi is generally a first course dish, or an alternative to soups or other pasta. There are many variations–ricotta, spinach, pumpkin, and more. Gnocchi are still home-made in many Italian households. There’s also ready-to-eat package gnocchi bought fresh or frozen in grocery stores and supermarkets. My recipe is so simple it’s just as easy and more delicious to make at home yourself.
 
Prep time:  30 minutes
Cook time:  30 minutes
Yield:  4 servings
 
Ingredients 
2 large russet potatoes
2 cups all-purpose flour
1 large egg
2 tablespoon Parmesan cheese
2 tablespoons kosher salt
Sauce of your choosing
 
Directions

1. Preheat an oven to 375⁰ F.
2. Pierce the whole potatoes with a fork and baked them for 1 hour.
3. Cool the baked potatoes and scoop out the “meat”.  You can save the skins for tomorrow’s appetizer.
4. Mash the potato with a fork or potato ricer.
5. Combine 1 cup of the mashed potato, flour, egg and Parmesan in a large bowl. Knead the mixture until the dough forms a ball.
6. Shape into a large ball and cut into 4 equal pieces.
7. Take each portion of the dough and roll into long ropes of dough.
8. On a floured surface, cut ropes into 3/4-inch pieces.
9. Roll each piece over the tines of a fork or over a Gnocchi board to create the signature ridges.
10. Bring a large pot water to a boil—when boiling, add the salt.
11. Drop half the gnocchi in the water and cook for 3 to 5 minutes or until gnocchi have risen to the surface—drain, repeat, sauce and serve.

​ChefSecret: Gnocchi developed into different variations since the times of the Romans. They can be made with different ingredients such as squash, sweet potatoes, pumpkins and breadcrumbs or made of ordinary wheat flour or cornmeal.

Covid-19 Quip of the Day: “This sign was found across the street from a courthouse in South Dakota--Love is Grand! Divorce is Twenty Grand!!!”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind.

#Entree #Dinner #PotatoGnocchi #Gnocchi #ItalianDumpling #2022Recipes #Covid19SurvivalBlog #FeedingAmerica #PerspectivesTheConsultingGroup 
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                                                   ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? Yes, I know it’s Wednesday, but this one is for busy Friday dinners, so you need to plan ahead. Besides, Fridays are for Happy Hour cocktails!
 
I hate cleaning up dirty pot and pans! Don’t get me wrong, I don’t believe it’s beneath my dignity—I just hate it. If you’re dirtying separate pots for boiling noodles and making sauce, then I’ve got a hack that will surprise you.
 
Spaghetti is an easy meal that almost everybody loves to eat. No two people make it exactly the same way. Start with sauces… traditional Italian red sauces range from those made with fresh-picked tomatoes slowly simmered for days, to Southern sauces made with a pinch of white sugar that can be whipped up in 30 minutes. Many people use a good quality jarred sauce (I refer Rao’s). As you can see, spaghetti recipes are as varied as the cooks who make them.
 
Next time you set out to make your favorite spaghetti recipe, think of me and a clean kitchen… my hack will help you generate fewer dirty dishes and less mess. This gives you the opportunity to spend more time with people you love. Best of all you won’t suffer from after dinner dirty dish dread, and you can enjoy the great aftertaste of a delicious spaghetti meal.
 
For those of you who grew up attached to your mother’s apron strings this is going to sounds a little freaky but, trust me, it really works! This original hack is to cook your noodles directly in your sauce—yes, that’s what I said--DIRECTLY IN THE SAUCE! By adding the uncooked spaghetti (or noodles) and some extra liquid into the sauce, you end up with a simple and delicious meal made in just one pot—yes, ONE POT.
 
It's important to make sure there's enough extra liquid added to your sauce so the spaghetti cooks properly and gets completely rehydrated. Not enough, and you'll have crunchy spaghetti. Too much, and you'll end up with mushy spaghetti stew.
 
Below is my Freaky Friday One-Pot Spaghetti recipe that you can chef up to be all your own. You can also make your usual recipe, just be sure to add in three to four cups of extra liquid (water or wine), as directed below, to ensure your spaghetti comes our perfectly every time. Give my hack a try and you won't have to dread doing the dishes on Freaky Fridays.
 
Prep time:  5 minutes
Cook time:  45 minutes
Yield:  4-6 servings
 
Ingredients 
1-pound lean ground beef, veal, pork or Italian sausage
1 jar store-bought marinara sauce
4 cups broth (chicken, beef or vegetable), divided
1 cup chopped fresh basil
1 clove finely chopped garlic
Pinch of salt and pepper
1/2 teaspoon red pepper flakes
2 tablespoons grated Parmesan cheese
1/2 cup water or wine
1-pound thin dry spaghetti
 
Directions 

1. In a large Dutch oven or soup pot, brown one pound of lean ground beef (you can do a mix of beef, veal, pork or even some Italian sausage) on medium-high heat until cooked through.
2. Drain and discard any excess grease.
3. Add the meat back to your pot.
4. Lower the heat to medium-low, and add 1 jar of store-bought marinara, 1 cup of chicken, beef or vegetable broth, 1 cup of chopped fresh basil, 1 clove of finely chopped garlic, a pinch of salt and pepper, 1/2 teaspoon red pepper flakes and a 2 tablespoons of grated Parmesan cheese.
5. Cover and cook on medium-low for 15 minutes, stirring once to keep the cheese  from sticking.
6. After the 15 minutes of cooking, add 3 more cups of chicken or beef broth and 1/2 cup of water or wine (or cream if you like a creamy sauce) to your sauce, and stir to combine.
7. Add 1 pound of thin spaghetti which has been broken in half and raise the heat to medium-high. The broken spaghetti allows the pasta to get fully submerged in the sauce.
8. Bring the sauce to a boil, then cover and reduce heat to low or medium-low for 15 minutes, stirring once or twice to make sure nothing sticks to the bottom of the pot.
9. After 15 minutes, check that your noodles are done, and serve at once.

ChefSecret:  You can store leftovers in an airtight container in the refrigerator for a couple of days. Add about 1/4 cup of water before reheating in a microwave.

Quip of the Day: “The hack for properly washing dirty pots and pans—place dirty pots in hot, soapy water—tell yourself they need to soak—go watch television (they’ll still be there in the morning).”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind.

#Entree #Dinner #Italian #Raos #Spaghetti #MeatSauce #1PotEntree #Marinara #CleanHack #y #Covid19SurvivalBlog #2022 #FeedingAmerica #PerspectivesTheConsultingGroup 
                                                ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? For some parts of the country, grilling season will be winding down soon so I wanted to include this recipe in before the grill is covered and tucked away.
 
This salad was on the opening menu I created for Jimmy Buffett’s Margaritaville in Las Vegas. I thought it was a simple enough entrée salad but as it turned out so many people ordered it that it turned out to be a real bottleneck in the kitchen. Last week I found it on a menu in Green Valley… and it still is one delicious salad.
 
It's easy enough to make at home. You can use leftover rotisserie chicken and store-bought bottled Caesar dressing like Paul Newman’s or Cardini’s brand, or you can you make my simple dressing recipe below.
 
Prep time:  15 minutes
Grill time:  1 minute
Yield:  2 servings
 
Ingredients 
1/2 head split romaine head
1/2 ounce olive oil
3-1/2 ounces grilled, chilled and chopped chicken breast
2 ounces Caesar dressing (see recipe)
1/2 coarsely chopped hard-cooked egg
3 each split mini tomatoes
1/4 cup thinly shredded carrots
2 tablespoons shaved Parmesan cheese
7 to 8 toasted croutons
 
Directions

1. Remove any wilted or damaged leaves from a head of romaine lettuce.
2. Split the head in half lengthwise.
3. Lightly brush the cut side of the romaine with olive oil.
4. Place the cut side down on a hot grill for 1 minute or until grill marks appear.
5. Place the grilled romaine on a large plate, grilled side up.
6. Top the romaine with grilled chicken.
7. Drizzle with Caesar dressing.
8. Artistically scatter the egg, tomato and carrot shreds on top.
9. Top with shaved Parmesan cheese and croutons.

                                              My Best Caesar Salad Dressing
I have been serving Caesar Salads in my restaurants for years using this made-on-premises dressing. It’s really quite easy and I think it’s the best Caesar Dressing ever. Of course, you don’t have to limit the use of this dressing to just a traditional Caesar Salad—it’s great on any green salad and even makes a nifty chicken marinade as well. Due to food safety concerns, I always suggest using pasteurized egg yolks which can be purchased in your local supermarket. However, it is easy to pasteurize eggs in your own kitchen—check out the ChefSecret at the end of this recipe.
Some people are a bit squeamish about using anchovies. They don’t like to open the tin and touch those slimy little things. Anchovies add that earthy, sweet, salty and umami flavor that cannot be found anywhere else. I keep of tube of anchovy paste in the refrigerator so I always have it on hand. I also add a couple of anchovy filets on top of the Caesar Salad, but that’s a personal option. If you are serving a Chicken Caesar Salad leave off the anchovies.
 
Prep time:  10 minutes
Chill time:  4 to 8 hours
Yield:  10 servings
 
Ingredients
1 cup mayonnaise
1/4 cup pasteurized egg yolks (see procedure for pasteurized eggs or egg substitute)
1/4 cup freshly grated Parmesan cheese
2 tablespoons cold water
3 tablespoons minced garlic
1-1/2 tablespoons fresh lemon juice
1 tablespoon anchovy paste (from a tube)
2 teaspoons granulated sugar
1/2 teaspoon dried parsley
salt and ground black pepper to taste

Directions

1. Blend mayonnaise, pasteurized egg, Parmesan cheese, water, garlic, lemon juice, anchovy paste, sugar, parsley, salt and pepper in a blender jar until smooth, about 1 minute.
2. Transfer the dressing to an airtight container and refrigerate 8 hours or overnight.

ChefSecret:  Avoid using raw or uncooked eggs in any of your recipes. It’s really easy and very important to pasteurize eggs correctly. Here’s how:

1. Bring the eggs to room temperature (20 to 30 minutes before pasteurizing).
2. Place the eggs in a saucepan filled with cold water, fitted with a digital thermometer. 
3. Turn on the heat and bring the water up to 140°F.
4. Keep the water temperature at 140°F for 3 minutes (and no more than 142°F), reducing the heat on the burner if necessary. Set a timer.
5. Remove the eggs from hot water and rinse thoroughly with cold ice water.
6. Use right away or store in the refrigerator until needed.

​Special Note:  Jumbo sized eggs require 5 minutes in 140°F water. 

Quip of the Day:  “How do you make any salad into a Caesar salad?  Stab it twenty-three times.
(Julius Caesar -- et tu Brutus?) Got it now?
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

#Entree #Lunch #Dinner #GrilledRomaine #GrilledCaesarSalad #PaulNewman #Cardinis #Chicken #PasteurizedEgg #Anchovy #Covid19SurvivalBlog #FeedingAmerica #PerspectivesTheConsultingGroup 

                                              ©Perspectives/The Consulting Group, LLC, 2022