Roasted Chicken a’ la Julia

Saute 1/4 cup each of diced carrot, celery and onion in 1  tbsp. of butter for about 5 minutes or till softened.  Add 1 tsp dried thyme during last couple minutes.

Rinse chicken and dry with paper towels inside and out.  Season inside with salt and pepper.  Toss sauteed vegetables with  8 thin lemon slices and spoon into cavity.   Truss chicken. Here’s a nice method:  Rub outside with butter and season with salt and pepper.

Roast breast side up at 425 degrees for 15 minutes.  Brush with a little more butter.   Turn heat down to 350 degrees and roast another 45 minutes then drizzle with juice from 1/2 lemon .   Continue roasting a total of 20 minutes per pound – 2 hours for a 6 pound chicken.

JC Chicken


Chicken Noodle Soup

There is nothing on earth better than a bowl of chicken soup with homemade egg noodles.  Of course my grandmother’s noodles were best but aren’t our grandmother’s recipes always the best.  I like to cook the noodles separately from the soup, it keeps the broth clear and they don’t absorb all the broth.

Homemade Egg Noodles

  • Separate 1 egg (you only need the yolk)
  • Dissolve 1/2 tsp of salt in 1/4 cup of water
  • Add the egg yolk and mix
  • Pour 1 cup of flour into deep bowl, make a small groove in the middle and pour egg and water mix into it
  • Using a fork carefully mix flour and egg mix together into soft dough
  • Dust wooden board with flour generously, pour dough from the bowl and knead with your hands until stift and elastic
  • Cover kneaded dough with plastic wrap and leave aside for about 20 mins
  • Cut dough in half and roll out (cover other half with plastic so it won’t dry out)
  • Roll out until very thin,  you should almost be able to see through, add flour as needed to keep from sticking to board.
  • Let sheet dry a bit then fold up like jelly roll
  • Slice into strips, spread out onto clean cotton towels to dry
  • Break into pieces and store in jar for a few days or freeze
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Chicken Enchiladas with Tomatillo Sauce

This recipe comes from an old sailing buddy, thanks Claudia for sharing this wonderful dish.  I modified her recipe just slightly.   I didn’t know if I’d find fresh tomatillas at my local market so I decided to try a Mexican grocery I’d heard of in Lakewood, La Plaza.  They had lots of fresh produce,  freshly cut meats and a nice bakery too.  The poblano peppers were so lovely I decided to add one to this recipe.  They also make great fresh salsa.  Since I went on a Saturday,  the taco cart was open.   I just had to try the $2 tacos.  They were great.

La Plaza Supermarket- 13609 Lakewood Hts. Blvd, Lakewood, OH

la plaza lp

Chicken Enchiladas with Tomatillo Sauce

Shredded poached chicken

  • 2 bone-in, skin-on chicken breasts
  • 1/4 white onion
  • 2 cloves garlic
  • sea salt


Place all in shallow pan, cover with water, bring to boil, lower heat to medium, cover and cook for 20-25 minutes.  Remove from pan, strain broth and reserve for sauce.  Once cool, remove skin and shred.

Tomatillo Sauce

  • 2 dozen tomatillos, husked and washed
  • 4-6 serrano peppers, stemmed, seeded and minced
  • 1/2 cup diced white onion
  • 3 cups chicken broth
  • 2 Tbsp cornstarch
  • 1 tsp salt
  • 2 Tbsp chopped cilantro

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Boil tomatillos, peppers and onion in chicken broth for 10 minutes. Dissolve cornstarch in small amount of cold water and add to boiling mixture along with salt and cilantro. Boil sauce for 5 minutes. Remove from heat and puree.  A stick blender makes this easy.

For Enchiladas

  • shredded chicken
  • ¾ cup queso fresco
  • ¾ cup cheddar cheese, grated
  • 1 poblano pepper, roasted, peeled and sliced into small strips
  • 12 corn tortillas

Combine chicken, cheeses (reserve some to sprinkle on top later) and pepper in large bowl.  Heat oven to 350 degrees. Spray 9 X 13 pan with non stick spray. Pour ½ cup tomatillo sauce on bottom.  Warm tortillas (brushed with just a little oil) in non-stick skillet to soften.  Fill tortillas with chicken mixture, roll, place seam side down. Pour tomatillo sauce over top, cover with foil and bake 30 minutes. Take off foil and top with additional shredded cheese.   Garnish with fresh salsa and cilantro.

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Carol’s Chicken Salad

chicken salad

My friend Carol makes the absolute best chicken salad.  She tells me her secret is poaching the chicken breast using bone-in/skin-on breasts and fresh tarragon.    I’ve tried my best to come close.

Combine in shallow pan:

  • 2 Chicken breasts, bone-in, skin-on
  • Sprig of tarragon
  • 1 stalk of celery
  • 1 small onion- quartered
  • 1 carrot- quartered
  • 1 lemon wedge
  • 1/4 tsp peppercorns
  • 1 chicken bouillon

Cover with water about 1/2 inch, cover and simmer for about 20 minutes, skim foam as necessary.  Cool in liquid and shred or dice chicken into 1/2 inch pieces

For salad combine:

  • shredded or chopped poached chicken
  • 1 cup chopped celery
  • 1 cup sliced red grapes
  • 1/2 cup toasted pecans
  • 1/4 cup diced red onion
  • mayo/yogurt/lemon juice dressing
  • freshly ground pepper

For dressing I use about 1/4 cup of mayo, 1/4 cup plain yogurt and juice of 1/2 lemon.

Thai Chicken and Vegetables with Jasmine Rice


I cheated and used Trader Joe’s Thai Green Curry Simmer Sauce. This was the first time I used this product and it’s not bad when time is limited.

Two servings

1 chicken breast cut in short strips
1/2 cup red onion roughly chopped
1 carrot sliced
1/2 cup zucchini cut into 1 inch chunks
1/2 frozen peas
4 oz (about 1/3 jar) of Trader Joe’s Thai Green Curry Simmer Sauce
2 cups cooked rice
Fresh cilantro

Heat 2 tsp oil in non-stick skillet and stir fry chicken until almost done, remove from skillet.
Add onion, carrots and zucchini to skillet and stir fry for 2-3 minutes.
Add peas and return chicken to skillet along with sauce. Simmer half covered for 8-10 minutes.
Serve with jasmine rice and fresh cilantro.

Chicken, Roasted Poblano, Pumpkin and Black Bean Soup

My friend Judy shared with me this recipe she found at  The recipe was originally posted on    I’ve never been a huge pumpkin fan but after tasting this soup, I’ve changed my opinion.  It’s a great thickening agent and in no way overpowers the other flavors.  The only thing I changed was instead of three poblanos I used two poblano peppers and two hot banana peppers.

3 poblano peppers
2 tbsp. olive oil
2 large  boneless, skinless chicken breasts
1 medium yellow onion, finely diced
3 garlic cloves, finely diced
2 tbsp. ground cumin
1/2 tbsp.  ground coriander
1/4 tsp. ground cinnamon
1 15 oz. can pumpkin, pureed
4 c. cooked black beans
6 c. low-sodium chicken or vegetable broth
Sea salt and freshly cracked black pepper to taste

Over an open flame, place peppers directly on the fire, turning frequently until well-charred on all sides. Remove and place in a brown paper bag for 5 minutes. Remove from bag, peel off the skin, remove the stem and seeds and roughly dice the peppers.

In a large pot, add 1 tbsp. olive oil and season chicken with salt and pepper. Over medium heat, cook the breasts about 5-7 minutes per side. Remove from heat, let cool and shred each breast with a fork.

In the same pot over medium heat, add remaining olive oil, onion and garlic, stirring frequently. Cook for 4 minutes until translucent. Add cumin, coriander and cinnamon, and cook another 2 minutes.

Add the pumpkin, roasted peppers, chicken, black beans and broth, and stir to combine. Season with salt and pepper, and bring to a boil. Once boiling, reduce to a simmer and cook for about 20-25 minutes.

Garnish with fresh cilantro and fried tortilla strips

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Grilled chicken and sweet potatoes


Marinated chicken breast, grilled sweet potatoes and arugula, grilled red onion and grape salad…yum.