Chicken Gravy

Chicken Gravy is extremely easy to make and is a must on the table when you do serve most chicken dishes. You not only end up not wasting the chicken leftovers but you get this savory side dish as well. When I make this I just add the flour into the roasting pan where the drippings are and whisk, yes its that simple.

drippings from 1 whole chicken
2 tablespoons all-purpose flour

1. Add 2 tablespoons of flour into the pan where the drippings are. Whisk until gravy is smooth.

Yields: 3/4 cup

Cream of Vegetable Soup

This is a great dish to serve along side any chicken meal or just to have alone for a warm lunch on a chilly day. This is a Southern classic that has became popular all over the world. You can find this dish on many restaurant menus these days. Of course you can substitute any vegetables you may like but keep in mind they they should go well with a cream based soup.

3 tablespoons butter
1 small onion, finely diced
2 garlic cloves, smashed
1 teaspoon corn syrup
3 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon dried basil
1/2 cup chicken broth
1-1/2 cups water
1 carrot, finely diced
1/4 cup frozen peas
1 potato, diced
1 pint half-and-half or heavy cream

1. In a 3-quart saucepan on medium heat, melt butter. Add onion, garlic, and corn syrup. Simmer for 1 minute.

2. Add flour, white pepper, salt,basil, chicken broth, water, peas, carrots and potatoes. Bring to a full boil then reduce heat to low. Allow to simmer for 30 minutes occasionally stirring.

Yields: 2 servings

Garlic Crusted Lamb

Garlic and Arabic spices truly complement one another so not putting them together would be a shame. And what lamb dish is complete without the works like rice, pine nuts and eggs? This succulent garlic crusted lamb is a complete meal all in one.

1-2 pound leg of lamb, boneless
6 garlic cloves, pureed
1/4 cup melted butter
1-1/2 teaspoons Arabic Spice Mix
salt and pepper to taste
1/2 cup water
1 tablespoon tomato paste

3 cups basmati rice
4-1/2 cups water
1 tablespoon sunflower oil
1 onion, finely chopped
5 green cardamom pods
salt to taste
1/4 cup pine nuts, toasted
3 boiled eggs, halved

1. Pre-heat oven to 425F. In a small bowl add butter, Arabic spice mix, pepper and salt. In a roasting pan add lamb, with a knife make several slits into the lamb. Pour butter mix all over lamb then run garlic all over lamb. In a small bowl add water and tomato paste, mix then pour into bottom of roasting pan. Place into oven uncovered for 15 minutes then reduce heat to 350F and cover. Cook for 1-1/2 hours.

2. In a 4-quart saucepan on high heat add oil, onion and cardamom. Cook until tender. Add rice, rice and salt. Bring to a full boil, cover and reduce heat to low. Simmer for 20 minutes. On a serving platter add rice and lamb. Sprinkle with pine nuts and arrange boiled eggs around platter. Serve with lamb roast juices on the side.

Yields: 6 servings

Chicken Chili

Chicken chili is a dish that I have wanted to try for awhile. I was really happy with this soup but although it had the same usual chili ingredients it was hard to compare to chili and not a substitute for that comfort food craving. It had a very southwestern flavor and we sure loved that. I served shredded cheese and fresh chopped scallions on the side.

4 chicken breast, boneless and skinless, cooked and shredded
1 (15 oz) can of kidney beans, drained and rinsed
1 (15 oz) can of tomato sauce
3 medium tomatoes, chopped
1 large white onion, diced
1 red bell pepper, diced
4 garlic cloves crushed
2 tablespoons chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1 teaspoon pepper
1 green chili, stem removed and split
2 teaspoons sugar
2 cups water
1 teaspoon butter
1 tablespoon flour

1. In a 9-inch non-stick skillet on medium heat add onions, bell pepper and garlic.

 2. In an 8-quart pot add water, tomato sauce, tomatoes, kidney beans, meat mixture, chili powder, cumin, salt, pepper, chili, sugar, chicken and butter. Mix well, stir in flour mixing well.

3. Reduce heat to low and allow chili to simmer for 30 minutes.

Yields: 6 servings