Did you eat Miracle Whip when you were a kid? Because I did. A lot. I vividly recall having a conversation with my doctor at one point about what kind of sandwiches I liked to eat. My cute response of Miracle Whip and Cheese on White Bread really didn’t seem to impress him very much. Whatever. If I was eating something other than Kraft Dinner, my mom was happy. I was beyond picky as a child. We’re talking plain pizza, plain cheeseburgers, no ketchup, and definitely not nasty mayonnaise.

I was actually such a strong defender of Miracle Whip that when I was in college I got into a heated argument with someone I didn’t even know while out sailing with my cousin and some of her friends. This person claimed that mayonnaise and Miracle Whip tasted exactly the same. I begged to differ. Loudly. In my defense I was most likely sleep deprived, dehydrated, and probably drinking at the time so let that be a lesson to you all. Don’t mess with Erin and her food when she’s in a bad mood.

Until a few years ago I still used Miracle Whip in chicken salad, much to the horror of many. But slowly I started to come around and now I’m a proper “grown-up” with proper mayonnaise in my fridge. So when Ina Garten ordered me to use “good mayonnaise” in her Contessa Chicken Salad, I managed not to let her down. I know in food blog land we’re always making sweeping claims that this dish or that bread is “the best thing ever.” I think we’re all pretty much immune to adjectives and “foodie speak” at this point, but at any rate I’m going to implore you to try this recipe. Just once. It’s really very very good and I can definitely see how they used to get away with selling it for the ridiculous amount of $20 a pound at the original Barefoot Contessa Store.

Contessa Chicken Salad (Originally published by Ina Garten)

2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds) (Note: I used boneless, skinless chicken breasts. It’s all good!)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnuts halves
1/2 cup good mayonnaise (Note: I used light mayo)
1/2 cup sour cream (Note: I used light sour cream)
1 tablespoon chopped fresh tarragon leaves, divided
1 cup green grapes, cut in 1/2
Lettuce leaves, for serving (Note: I gave in to temptation and bought some really good bakery made white bread. Mmm…white bread.)

Preheat the oven to 350 degrees F.Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.

Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.

Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

Yet another reason to love Nigella Lawson: her express meals apparently really can be made in a reasonable amount of time. What a concept!? After watching the first episode of Nigella Express on the Food Network I added her recipe for Roast Cornish Hen with Sweet Potatoes to my “to do” list so I’d remember to add any ingredients I’d need to my PeaPod order. Unfortunately when the PeaPod delivery person appeared he did so without my hens. They were all sold out. I assume that means all of the housewives in Cambridge must have had the same idea as me. I ended up setting the recipe aside for a few weeks until I happened to stumble upon some frozen Cornish Hens at Trader Joe’s. Eureka! My recipe attempt was back on.

The prep was ridiculously easy, essentially consisting of chopping potatoes, tossing everything together and popping it in the oven. So if you’re looking for a fast week night dinner that requires very minimal effort I’d definitely suggest this. I think next time I’ll actually rub cinnamon and cumin onto the hens as well before roasting them. I vaguely recall Nigella doing this in the actual episode, but the recipe didn’t mention anything about it. I hate it when the episode instructions and the actual recipes on Food Network don’t match up.

Please note that the images below are of a doubled version of the recipe. In addition, I also cooked everything together (not in seperate dishes) so the juices from the chicken would enhance the flavor of the potatoes.

Spice, Citrus, and Oil	Tiny Chickens
Chop the Potatoes	Toss Together
Dinner in a Flash

Roast Poussin/Cornish Hen and Sweet Potatoes (Originally Published by Nigella Lawson)

2 poussins/Cornish hens
2 tablespoons garlic or wok oil, divided
1 sweet potato weighing approximately 1 pound
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Maldon or kosher salt and freshly ground black pepper
Good squirt lime juice

Preheat the oven to 425 degrees F. Put the birds into a small baking tin or foil tray pouring over 1 tablespoon of oil.

Cut the sweet potatoes into 2 1/2-inch cubes and put them into another smallish tin or foil tray.

Pour over the other tablespoon of oil and sprinkle over the spices, and then toss everything together by shaking the tin.

Cook both the poussins/hens and sweet potatoes in the preheated hot oven for 45 minutes.

I was actually inspired to make Arroz con Pollo after watching an Ingrid Hoffman episode where she sashayed her way through the traditional Latin dish in record time. Instead of using her recipe, which unfortunately had a few less than stellar reviews as well as ingredients that seemed a little out of place to me, (including ketchup and green beans) I opted to try the Cooks Illustrated version of the dish.

It took forever to make. From the time I started chopping to the time that I served dinner I “slaved” over the stove for more than 2 hours. I was so excited to try this savory cilantro and pepper flavored chicken and rice, but by the time it was actually plated I was practically falling asleep at the table. Not to mention that I munched on plump cocktail olives intermittently the whole time I was prepping and totally ruined my appetite. I’m an olive addict. It’s humanly impossible for me to eat just one.

My dilemma now is that I can’t eat the leftovers. There’s a gigantic Chefmate Dutch Oven full of Arroz con Pollo in my refrigerator and every time I think about it I feel queasy. Thankfully Chris thinks it’s great and has been kind enough to eat a bowl for dinner the last few evenings. Does this ever happen to you? I remember when I first started cooking sometimes if I had to handle poultry too much I’d get freaked out and not be able to eat whatever I made. I suppose this is some weird residual food anxiety on my part so please don’t let my ridiculous taste buds color your judgment. I did thoroughly enjoy an entire bowl of the dish initially (especially those delightful olives).

I made two slight alterations to the recipe below. For color purposes I added a whole diced red pepper in addition to the green pepper, and I also used olives stuffed with pimentos instead of separate amounts of olives and pimentos.

Chop, Chop, Chop	Marinate
Sofrito	Cook the Chicken
Add Sauce, Broth & Water; Simmer	Add Rice, Capers & Olives; Bake
Meanwhile…Make Corn Muffins	Stir Every 10 Minutes for 30 Minutes
Shred the Chicken (Ouch! It’s Hot!)	Marinate Again in Vinegar, Oil, and Cilantro
Combine	Feed an Army

Arroz con Pollo (Originally Published in the September 2006 Edition of Cooks Illustrated Magazine)

6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
Table salt
1/2 teaspoon dried oregano
1 tablespoon distilled white vinegar plus 2 additional teaspoons
Ground black pepper
8 bone-in, skin-on chicken thighs (3 1/2 to 4 pounds), trimmed of excess skin and fat
2 tablespoons olive oil
1 medium onion, chopped fine (about 1 cup)
1 small green bell pepper, stemmed, seeded, and chopped fine (about 3/4 cup)
1/4 teaspoon hot red pepper flakes
1/4 cup minced fresh cilantro leaves
1 can (8 ounces) tomato sauce
1 3/4 cups low-sodium chicken broth
1/4 cup water
3 cups medium-grain rice
1/2 cup green olives (manzanilla), pitted and halved
1 tablespoon capers
1/2 cup jarred pimentos, cut into 1/4 by 2-inch strips
Lemon wedges, for serving (optional)

Adjust oven rack to middle position and heat oven to 350 degrees. Place garlic and 1 teaspoon salt in large bowl; using rubber spatula, mix to make smooth paste. Add oregano, 1 tablespoon vinegar, and 1/2 teaspoon black pepper to garlic-salt mixture; stir to combine. Place chicken in bowl with marinade. Coat chicken pieces evenly with marinade; set aside for 15 minutes.

Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, green pepper, and pepper flakes; cook, stirring occasionally, until vegetables begin to soften, 4 to 8 minutes. Add 2 tablespoons cilantro; stir to combine. Push vegetables to sides of pot and increase heat to medium-high. Add chicken to clearing in center of pot, skin side down, in even layer. Cook, without moving chicken, until outer layer of meat becomes opaque, 2 to 4 minutes. (If chicken begins to brown, reduce heat to medium). Using tongs, flip chicken and cook on second side until opaque, 2 to 4 minutes more. Add tomato sauce, broth, and water; stir to combine. Bring to simmer; cover, reduce heat to medium-low, and simmer for 20 minutes.

Add rice, olives, capers, and 3/4 teaspoon salt; stir well. Bring to simmer, cover, and place pot in oven. After 10 minutes, remove pot from oven and stir chicken and rice once from bottom up. Return pot to oven. After another 10 minutes, stir once more, adding 1/4 cup water if rice appears dry and bottom of pot is beginning to burn. Cover and return pot to oven; cook until rice has absorbed all liquid and is tender but still holds its shape and temperature of chicken registers 175 degrees on instant-read thermometer, about 10 minutes longer.

Using tongs, remove chicken from pot; replace lid and set pot aside. Remove and discard chicken skin; using 2 spoons, pull meat off bones into large chunks. Using fingers, remove remaining fat or dark veins from chicken pieces. Place chicken in large bowl and toss with remaining tablespoon olive oil, remaining 2 teaspoons vinegar, remaining 2 tablespoons cilantro, and pimentos; season with salt and pepper to taste. Place chicken on top of rice, cover, and let stand until warmed through, about 5 minutes. Serve, passing lemon wedges separately.

Last weekend, Chris and I had lunch with our friend Anna at a restaurant called Bukhara in Jamaica Plain. It was insanely delicious and not only did I eat my own food, but I also liberally sampled everyone elses’ selections as well. You’ve been warned, don’t let me loose on a plate of fresh naan.

This little excursion also managed to set off my obsessive compulsive need to educate myself in the area of Indian cuisine (yet again). Coincidentally, the September issue of Cooks Illustrated featured a recipe for Chicken Tikka Masala. Apparently, while being the single most popular “Indian” dish in the world, it’s origins aren’t authentic. In fact, according to the magazine, this scrumptious chicken and creamy tomato based sauce was actually invented in a London curry house. My bubble was promptly burst. But the recipe appeared straight forward and the always thorough Cooks Illustrated article made the several steps involved in the preparation seem manageable, so I gathered the ingredients, some naan from Whole Foods (I just couldn’t help myself), and got to work.

The end result yielded unbelievably tender chicken in a thick and rich sauce with just enough spice and heat to make you reach for that nearby glass of water. To view the full recipe you’ll need to have an online membership to Cooks Illustrated, or pick up the September issue at your local newsstand. This dish would be perfect for a dinner party as it makes a huge amount of food, to which I can fully attest, as I ate leftovers for days.

Rub in the Spice	Mix the Yogurt Topping
Whip Up the Sauce and Simmer	Coat the Chicken and Broil
Combine	Indulge

I’d only baked a chicken once before, last year on Easter, but it came out fine so I figured when I decided to roast another chicken (using the same recipe I might add) that I’d be an old pro by now. Unfortunately, overconfidence in the kitchen is not a good thing. It all started out well. The best kitchen “disasters” usually do. I seasoned and stuffed the bird without incident. Then I popped it in the oven for an hour. I even tented it so that it wouldn’t brown too quickly, and basted it religiously with the Citrus and herb glaze.

It took me 3 hours to realize that I was cooking the chicken upside down. Yes, I basted the underside of the chicken. The breast was sitting “face down” in the pan the entire time. I finally clued into this fact when I noticed that the little white “I’m done” button seemed to have disappeared. And by disappeared, I mean was actually on the bottom of the roasting rack.

Of course it was all down hill from there. While divulging my kitchen shame to CK I ended up burning the aromatics for the stuffing and had to throw them out and start all over again. By the time we sat down to eat I was just grateful to have a plate of food. Thankfully the meat was still tender and tasty, but I felt like a complete fool. So please enjoy my “Upside Down” chicken in all its glory! Maybe I’ll start a new trend…

Right Side Up (Note Button)	Garlic, Oranges, and Lemon Wedges
The Balancing Chicken Act	Where it all Went Wrong
Add Stock to the Pan	Prep the Glaze
Combine	Baste, Baste, Baste
Tent with Foil	Melt Butter for Stuffing
Saute the Onions & Celery	Crumble in the Muffins
The Unveiling	What Happens in the Kitchen…

Ever since I was a little girl I’ve always loved pouring over cookbooks, marveling at the gorgeous pictures, and wondering how each one would taste. I have vivid memories of leafing through a well worn edition of the Better Homes and Garden’s Cookbook at my grandmother’s house and I can’t express how excited I was last week when I found a reprint of that very book, complete with fabulous retro images of fondue parties, shish-kabobs, and diagrams detailing how to set a table. It totally makes me want to put on pearls and host a vintage dinner party. Can I offer you a mini gherkin?

Speaking of cookbooks, I used to really dislike the Everyday Food magazine. I remember picking it up on many occasions and thinking that all of the recipes were either ridiculous or disgusting. Now I’m not sure if the magazine has changed or if it’s my attitude, but presently it’s one of my favorite new recipe resources. I’m even a subscriber (thanks to Chris’s grandmother). This month’s theme is cooking light. Now I’m not sure what exactly is light about Chicken Braised in Red Wine, but it certainly tasted like a cold winter’s night…even though it was 60 degrees today. Don’t you just love global warming?! Please note: don’t add extra stock like I did. Just because you have extra broth left in the carton doesn’t mean you have to use it. The base is supposed to be thicker than it appears in the images below. Also, I think it’s only fair to warn you that the carrots in this dish are so going to rock your socks.

A Spice Bouquet	What’s Up Doc?!
Mmm…Bacon	Mmm…Cooked Bacon
Brown, Turn, Brown, Turn	Set Aside
Carrots, Onions & Garlic	Tomato Paste to Thicken
Pour the Wine (and a Glass For Yourself)	“Sophisticated” Chicken, Anyone?