Tag Archives: casserole

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Cassoulet, the easy way     serves 6-8 finis Originally the cassoulet originated in the South of France and was named after the traditional earthenware pot, a casserole vessel that was used specifically for it.  It was a “peasant’s” dish and utilized all sorts of left-over’s.  It was a slow cooking dish that traditionally contained pork, sausages, goose, duck, mutton, pork skin and white haricot beans.  But it has transformed itself by cooks worldwide to now even containing fish.  This is such a versatile dish and it can be quite healthy.  It can be a little time consuming due to the chopping of the veggies and the browning of the meats so give yourself a minute or two to this creative dish.  The end result will be well worth it.  Also, if you wish to vary the meats such as using pork, go for it. The fun thing with this dish is that you can make it your own by using your imagination with many different kinds of variations.

Ingredients for the cassoulet pictured above:

  • 2 lbs. lamb shoulder slices (bone in)
  • 1 ½ lbs. organic chicken thighs-skin on
  • 12 ounces Cajun Style Andouille Smoked Pork Sausages-cut crosswise in large 1 inch or more slices
  • Bacon-chopped about 1/4 cup or so.
  • 1 shallot, 1 yellow onion, 2-4 garlic cloves–all finely chopped
  • 2 large peeled carrots, 1 large peeled turnip, 1 large peeled rutabaga, 1 large peeled parsnip, several celery stalks with their tops all chopped in large chunks
  • 1-14.5 ounce can of chopped tomatoes—do not drain and 2 tablespoons tomato paste
  • 2 or more 15 ounce cans of cannellini white beans—drained, placed in a colander and well rinsed with cold water
  • 1-3 cups of organic chicken (or beef) stock (I used chicken but beef is good too.)
  • At least 1/4 cup white wine or white vermouth (taste as you go)
  • Seasonings: use as you please and pinches only: all spice, cardamom, coriander, nutmeg, paprika, cayenne, cloves, ginger, nutmeg, a pod of anise.
  • Herbs: sprig of Rosemary, thyme, bay leaf, chopped parsley or even dry parsley flakes
  • Olive oil—could be up to 1/2 cup

Directions:

  • Pre-heat oven to 350F
  • Place your 10 inch cast iron skillet on top of the burner
  • Place all of your meats in a separate bowl—if you wish you can S&P them.
  • Place your finely chopped shallot, onion and garlic cloves in a small bowl or maybe like I did you’ve made it easy for yourself and used your Cuisinart.
  • Place all of your chopped root veggies in a bowl
  • Open your chopped tomatoes can and remember the 2 tablespoons of tomato paste.
  • Drain and rinse the cannellini white beans and place in a bowl.
  • Heat the skillet over medium heat and cook the bacon in it (about 5 minutes). When the bacon is done, scoop the bacon bits out but leave the bacon drippings in the pan.
  • Over medium heat, add 2-3 tablespoons of olive oil to the bacon drippings and gently sauté the onion, shallot and garlic (about 5 minutes) till softened. Remove the ingredients to a separate dish.
  • Now, still over medium heat, add to the skillet the chopped veggies and sauté them till slightly brown—stirring every now and then.
  • Remove the veggies to its separate bowl.
  • To the skillet, still over medium heat, add the meats (maybe in several sessions) and brown, turning every now and then (about 10 minutes)
  • Remove the meats to its separate dish.
  • Over medium heat in the skillet add the chopped tomatoes with its liquid, the tomato paste, the onion, garlic, shallot and 2 cups chicken broth and bring to a slight boil. Add which ever spices you like tasting as you go.  Add the white wine or vermouth.  Keep on tasting.  Add the herbs.  If you like the sauce—go for it.
  • At this point add the beans, meats and veggies. Now if you need some more liquid add some more stock but you don’t want the mixture to be drowning in the liquid.  If you have too much liquid, spoon it out.
  • Place the whole skillet, UNCOVERED, in the pre-heated 350F oven and bake for 1 hour. Watch every now and then to see that your liquid has not evaporated.  If so, add some more chicken stock.
  • Serve with crusty French bread and wine of course.

veggiesmeat-browningbefore-the-oven

 

 

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Roasted Cheese Ratatouille-Versatile, (veggie only or with meat/egg)

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ratatouille casseroleratatouille w.egg

 

Roasted Ratatouille with Cheese and if you wish, eggs and/or meat

Lots of options here and all quite healthy

Serves 4

Ingredients:

  1. 1 small eggplant cut into 1/2 inch pieces. I left the skin on but if you wish, you can peel it. Also I salted it in a colander and let it sit for at least 30 minutes. After I rinsed it.
  2. 1 medium yellow onion, cut into 1/2 inch pieces
  3. 1 small zucchini, cut into 1/2 inch pieces
  4. 2-3 garlic cloves, minced
  5. 4 or 5 large mushrooms, sliced.
  6. 1-2 Tblsp. olive oil
  7. 1/4 Tsp. (or more if you wish a more exotic taste) of each of the following: cinnamon & nutmeg and S&P to taste
  8. 1-28 oz. canned chopped tomatoes with juice or whole can tomatoes (w/juice) that you’ve chopped
  9. 2-3 Tblsp. torn fresh basil leaves
  10. 1 Tblsp. finely chopped fresh parsley
  11. Half lb. lamb shoulder which you have ground (minus the bone of course) in your food processor. This I found is the most economical way of getting ground lamb. However, the butcher may have some as well for the same price and/or he also can grind up the shoulder meat for you. If you wish you can have even have up to 1 lb. or none at all if you want to be vegetarian. You can also substitute ground turkey, chicken or beef but lamb is delicious and more traditional. (optional)
  12. Mozarella, part skim, 4-6 ounces, thinly sliced and cut into 1/4 –inch strips
  13. 4 eggs (optional)
  14. Crusty French Bread with which to serve it or something else similar

Instructions:

  1. Preheat oven to 400F.
  2. In a 9 X 14 inch Pyrex or other oven proof dish place ingredients 1 through 5 and drizzle with the olive oil. Roast until golden brown and tender. (about 45 minutes) About half way through, I stirred the veggies well. In fact, you can stir even more times if you wish.
  3. Brown the optional lamb, etc. in a bit of olive oil in a skillet stove top. Set aside.
  4. When the veggies are roasted, take your dish out and stir in the seasonings in # 7, the tomatoes and their juices in # 8, the basil leaves in #9 and the parsley in #10 and the optional ground meat in #11.
  5. Bake in the 400 F oven with a foil covering for 20 to 30 minutes till hot and bubbling.
  6. Now’s the time to top with the cheese and bake without the foil for another 10 minutes—or at least till the cheese is melted. I actually turned on the broiler for several minutes to get it browned.
  7. Alternative method of serving: If you didn’t add the meat and maybe want to add eggs to this dish, then before you add the cheese, make four indentations in your veggies, break in an egg and layer the cheese over all. Bake uncovered until the eggs are set and the cheese is melted—8-10 minutes.
  8. Another alternative for this dish: If you did use the meat and you’ve layered the cheese, and cooked it that way but still want an egg on top—fry the egg in a separate pan and when you serve the Ratatouille, place the egg on top. Plenty of protein here and it really is good. Remember, you can serve the left over Ratatouille (if you have any) for breakfast topped with an egg.

Massouka Margot’s Way

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Massouka Margot’s Way

moussaka,tomato, bread plated

Serves 4-6

 

At the market today eggplant and shoulder lamb chops were on sale—so of course this led me to salivating for a good Massouka. In my estimation, this is not an absolutely gorgeous dish to view, even when plated, and I do like aesthetically pleasing dishes to serve. However, it’s so good to eat, particularly when you make it the time consuming way, that I have forgiven its looks. I prefer it without sliced potatoes, however, it’s good with as well. I add instead of potatoes a yellow, orange or red sliced pepper and 2 zucchini sliced. I also used my processor for most of the chopping, etc. They come in so handy! I serve it sided with a crusty loaf of French bread and a nice light salad. And for desert, it’s fun to have some fresh cut up fruit along with Greek yogurt.  So, when you have a minute to spare, do give it a try. Also remember, you don’t have to follow the amounts of the ingredients exactly—it’s a very versatile dish and you can alter and make it just to your very own taste and liking.

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Ingredients:

  1. 1 large eggplant-slightly peeled—leave strips of peel about 1 inch wide in-between peeled sections and slice in 1/2 inch slices.
  2. 1/4 lb. potatoes, peeled, boiled whole till just barely done, drained, cooled and sliced in 1/4 inch slices (optional)
  3. 1 yellow, orange or red pepper-seeded and thinly sliced (optional)
  4. 2 medium zucchini, sliced in 1/4 inch slices (optional)
  5. 2 egg whites slightly beaten with a dash of water and placed on a plate for primary eggplant dipping –SAVE THE YOLKS FOR THE BECHAMEL SAUCE
  6. 1 C. (or more if needed) plain bread crumbs placed on one plate for secondary eggplant dipping plus save some extra bread crumbs to place on the bottom of your final baking dish.
  1. Some olive oil to moisten your baking dish and also to moisten the aluminum foil on the cookie pan to bake your eggplant
  2. 1C to 1 ½ C. grated Parmesan cheese or grated/crumbled sheep or goat milk cheese

 

Ingredients for the meat filling: 

  1. 1 lb. shoulder lamb chops if you can’t find ground lamb in the store. Remove meat from chop bone and grind in processor. You can use ground beef but honestly, I love the lamb flavor in this dish.
  2. 1/2 to 3/4 large yellow onion—diced
  3. 1 garlic clove, minced
  4. 1 handful of sliced mushrooms
  5. 1/4 C. chopped parsley
  6. 1/4 C. red wine
  7. 1/2 Tsp. ground cinnamon
  8. 1/8 Tsp. ground allspice
  9. 1 C. (divided in two portions) fresh plum tomatoes, crushed in the processor
  10. 1/2 Tsp. sugar
  11. 1 Tbsp. tomato paste
  12. S&P to taste

 

Ingredients for the Bechamel Sauce:

  1. 1/4 C. unsalted butter
  2. 1/4 C. flour
  3. 1 C. whole milk, warmed
  4. 2 egg yolks slightly beaten
  5. Dash of ground allspice

 

 

 

Directions:

 

For the Meat Filling

  1. In a large and deep pot (but you can use a sauté pan), brown the lamb until the pink color disappears. Add onion and mushrooms and sauté until translucent, about 5 minutes. Add the garlic and sauté for about 1 minute or till fragrant. Add the wine and simmer until it reduces a bit. Add the spices, parsley, tomato paste, 1/2 C. crushed tomatoes and sugar. Allow the sauce to simmer on low uncovered for about 15 minutes so that the excess, if any, liquid disappears. It should look like a chunky tomato sauce. Season to taste with S&P. Now taste some more and see if you want to add some more cinnamon and allspice.

 

For the Eggplants

  1. Liberally salt each eggplant slice on each side and place them in a colander with a plate on top. Then place a heavy can on top of the plate. Let the eggplant slices sit and weep for at least 15 minutes but better if you can wait an hour.
  2. Pre-heat oven to 400 degrees.
  3. Place aluminum foil on a large cookie sheet and oil it.
  4. When the eggplant slices are ready, wash each slice and pat dry it with a paper towel. Then dip each side of each slice first in the egg whites and then in the bread crumbs and place on the cookie sheet.
  5. Bake the eggplants for 30 minutes but at 15 minutes, turn the egg plants over to the undone side.
  6. When the eggplants are done, turn the oven down to 350 degrees.

 

For the Bechamel Sauce: (If you wish a liberal serving of this sauce, double the recipe)

  1. Melt butter in a skillet over low heat and using a whisk, add the flour to the melted butter whisking continually to make a smooth past. Allow the flour to cook for a minute but do NOT allow it to brown because otherwise it won’t be béchamel sauce; it’ll be brown sauce.
  2. Add the warmed milk to the mixture in a steady stream, whisking continually. Simmer over low heat until it thickens a bit. WATCH CAREFULLY.
  3. Take the skillet off the heat and slowly whisk in the egg yolks and a pinch of nutmeg. Return to low heat and keep whisking until the sauce thickens.

 

Assembling the Moussaka:

  1. In a well oiled large round (10” or 12”) Pyrex dish, sprinkle the bottom with breadcrumbs. You are going to make at least 2 layers but it can be even three—so divide your ingredients accordingly.
  2. Leaving about 1/4″ space around the edges, place a layer of all of the potatoes if you are using them and if not, then start with placing a layer of sliced eggplant, then some of the remainder of the 1/2 C. of crushed tomatoes, and then the zucchini and pepper, then some of the meat sauce, then some cheese and so on except be sure to save some cheese for placing on top of the béchamel sauce.
  3. Then pour the béchamel sauce over the eggplant and be sure to allow the sauce to fill the sides and corners of the dish. Smooth the sauce on top with a spatula and sprinkle with the remaining cheese.
  4. Bake in the 350 degree oven for 45 minutes or until the béchamel sauce is a nice golden brown color. Allow to cool for 15-20 minu8tes before slicing and serving.
  5. This dish can be refrigerated and made ahead up to when you place the béchamel sauce. If you do that, let the dish come up to room temp and make the béchamel sauce right before baking.

 

 

 

The One Dish Oven Roasted Salmon with Asparagus, Fingerling Potatoes and Sliced Lemons

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salmon dish ready to eat  salmon roasted,plated

The One Dish Oven Roasted Salmon with Asparagus, Fingerling Potatoes and Sliced Lemons

Serves 4

Oh my—so easy and so delicious. It’s a country style dish— not quite the elegant dish that my previous oven poached salmon presents however in a different way, every bit as excellent and certainly a bit more economical. This time I bought a nice fresh flown-in salmon fillet for $6.99/lb. It weighed a little more than 1 lb.; it was not super thick but just perfect for the making of this one dish meal.

 

Spring time does bring some of the best foods around such as the fresh salmon from WA and Alaska; and then there is the fabulous fresh asparagus that appears. Lucky are we that there is a continual wonderful array of lemons, dill and fingerling potatoes that arrive in our markets for us to purchase. We are so spoiled; sometimes I really feel guilty being able to enjoy these feasts on a daily basis. I truly think about those in other parts of this world who are going hungry—no food for them—no glorious markets and displays for them. I think about that a lot however, that doesn’t stop me from writing these recipes for all of us to enjoy. So, here I am with another yummy recipe for you to cook for your family and friends—and maybe when enjoying your repast, you could send out a little prayer for those who aren’t fortunate enough to be able to enjoy a repast such as this. Sorry to have become maudlin but I do think that prayers are important. Enough Margot—-and on to the good stuff!!!!

 

Ingredients:

  1. 1 lb. plus a bit more if you wish of a nice fresh salmon fillet—skin on
  2. 1 lb. fingerling potatoes, washed and cut in half
  3. 4 Tbsp. olive oil divided in two parts plus some more
  4. 1/2 lb. asparagus—medium sized- washed, ends trimmed (if you wish you can cut the asparagus in 1-inch pieces but I like to leave them whole. If your asparagus are pencil thin and in particular if you have cut them they may only need 12-15 minutes of baking so you might have to add them a bit after you’ve added your salmon and then continue cooking the dish.)
  5. 1 Tbsp. chopped fresh dill
  6. 1 strip of lemon zest and 1 tsp. grated lemon zest
  7. 1 garlic clove, coarsely chopped
  8. S&P to taste
  9. 1 lemon sliced thin
  10. 1 other lemon for garnish—cut into wedges
  11. Dill sour cream sauce if desired (combine 1/4 C. sour cream with 1/2 tsp. dill and 1 Tsp. lemon juice; I like it plain like this but if you insist, you could add a bit of Dijon)

 

Directions:

Place the asparagus, lemon slices, 2 Tbsp. olive oil, 1 Tbsp. chopped dill, 1 Tsp. grated lemon zest, garlic and a bit of salt in a plastic bag, close, shake and let marinade for at least 20 minutes up to 30 minutes. I also add a bit of my Gomasio (a sesame seed splash) to this mixture. For the Gomasio recipe please refer to my roasted vegetables on my blog: http://blog.tempinnkeeper.com

asparagus marinating

Preheat oven to 400F.

In a large Pyrex baking dish, place the cut potatoes with 2 Tbsp. olive oil and a bit of salt. Stir well and place in oven for about 10 minutes fingerlings in dish to roastor until the potatoes begin to brown a bit. At this point, shake the dish and roast the potatoes for another 10 minutes.Take the dish out of the oven, push aside the potatoes to the side and place the asparagus mixture in the dish and mix it all; then place the salmon, skin side down, on top of all and brush some olive oil on top of the salmon.Isalmon,etc. in dish ready to go in ovenI roasted my 1 lb. plus a bit salmon for about 20 minutes. (See below for further baking instructions for salmon.) The salmon was divine, the asparagus not too done and the potatoes were perfect. I did serve the sour cream sauce (minus the mustard addition) with the dish. Also, before serving the salmon, if you wish, lift it off the skin with a metal spatula.

All in all, it was a delicious and easy dish to serve.

And best of all, the next day I had the Real Deal Caesar with the left over salmon, etc.

 

caesar,salmon,asparagus,potatoescaesar salmon lemmon

 

Please see below for “good rule of thumb’s “rules for baking salmon:

  • A good rule of thumb is that the salmon will bake about ten minutes per one inch thickness of your fillet. A two-inch thick fillet will bake for 20 minutes. A 1-1/2 filet will take 15 minutes and so on.
  • Check the salmon frequently. Start checking at about 10 minutes, and keep checking until the flesh of the fish is just barely an opaque pink.
  • As previously mentioned, salmon baked in a closed packet – whether parchment, foil or a covered dish – is likely too cook a bit more quickly. Check it starting at about ten minutes and re-cover the fish before continuing.
  • Remove the salmon from the oven as soon as the flesh becomes opaque. Serve immediately.

Versatile Vegetable Soup

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Versatile Vegetable Soup

8 Servings

 

This is such a healthy and easy dish to make. You can really use any kind of vegetables (even frozen though I love the fresh variety) that you wish so almost every ingredient mentioned here is optional. You also can add rice or pasta along with the chick peas; or you can use white beans instead of the chick peas. You can omit the meatballs and use ingredient combinations like pasta or rice plus beans to make a complete protein. (Look online to find the food combinations that make a complete protein.) You can use chicken or vegetable stock instead of beef stock. You can change the Italian slant of this dish a make instead a Mexican one (add enchilada sauce and tortillas) or German (add slice bratwurst) or Indian (add curry seasoning and Nan) or—well I leave it up to you. Just use your imagination and it’ll come out superb and healthy. It’s also a very economical dish and can be served for lunch or dinner; and why not serve it for a very healthy and filling breakfast? Lastly, for the busy ones, if you have a slow cooker, you can cook it in there (5-6 hours on low), leave home and come back to an almost cooked meal. You just have to add the last half hour ingredients when you are home. I love dishes like and this and it’s one that the whole family can participate in—including of course the kids.

 

Ingredients:

  1. 1 onion, finely sliced
  2. 2 garlic cloves, rough chopped
  3. 3 Tblsp. olive oil
  4. 1/4 head cabbage, rough chopped
  5. 6 Brussels sprouts, sliced
  6. 1/2 to 3/4 head of Boston lettuce, rough chopped
  7. 1 C. Swiss chard, chopped
  8. 1 C. spinach, chopped (or a 10 oz. package of frozen spinach)
  9. 2 celery stalks, rough chopped
  10. 1/2 (or more) large head of broccoli, finely chopped
  11. 8-10 cups beef stock
  12. S&P to taste
  13. 1/2 to 1 Tsp. dried Italian seasoning
  14. 1/4 C. sherry, Madera or Marsala (optional)
  15. 1 bay leaf
  16. One small basket of cherry tomatoes, sliced in half
  17. 1 small can of chick peas, drained and rinsed in cold water
  18. Ground beef, chicken or turkey to make into meatballs (see ingredients needed and instructions below)
  19. 8 oz. shelled fresh peas or frozen ones
  20. 6 slices coarse country-style bread which has been rubbed with garlic and toasted in the oven. (optional)
  21. Shaved Parmesan
  22. 1 Tblsp. chopped parsley

Instructions for the soup:

  1. In a large pot, warm the olive oil and then sauté the onion and garlic until translucent. (about 5 minutes)
  2. Add the ingredients numbering 4 through 10 and cook gently, stirring from time to time, for about 15 minutes.
  3. Add the ingredients numbering from 11 to 15, bring to a boil, turn down to a simmer, cover and cook for 1 ½ hours.
  4. Add the ingredients numbering from 16 to 18 for one more 1/2 hour.
  5. Serve over the optional French bread and/or topped with the shaved Parmesan and chopped parsley.

To make the meatballs you’ll need the following ingredients:

  1. 1/2 lb. ground beef, turkey or chicken
  2. 1 beaten egg
  3. 1/2 to 3/4 C. Italian or plain bread crumbs
  4. 1 dash of tobacco

Instructions for forming the meatballs:

Mix everything together till not too soppy and form into one-inch diameter meatballs.

Veal Stew With Mushrooms, Cauliflower, Onions and Sour Cream

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veal stew in skillet

stew on plate

Veal Stew With Mushrooms, Cauliflower, Onions and Sour Cream

6-8 servings

I do love veal.  It’s a bit pricey but it has such a delicate flavor (as opposed to its parents) that I’ll many times bend my budget to accommodate it.  There are a lot of good recipes for veal, however, this is one that I really like because it makes the dish go round a bit more; that’s because there are plenty of good included veggies here.  So here you go:

Ingredients:

  1. 1/4 or more C. of flour for dredging
  2. S&P to taste to add to the flour
  3. 3 lbs. boneless veal stew meat
  4. 1/2 C. olive oil
  5. 3 medium onions, peeled and cut into quarters
  6. 1 C. sliced celery
  7. 1 ½ C. hot water
  8. 1/2 C. white wine or vermouth
  9. Thyme to taste (dried or I used several threads of the real stuff)
  10. 1 small head of cauliflower, broken in small flowerettes
  11. 12 small mushrooms, quartered
  12. Butter
  13. 1 C. sour cream
  14. 1/4 C. chopped parsley

Directions:

  1. In a medium sized bag, shake the flour with the S&P and then put the veal pieces in it and shake some more to coat them all evenly.
  2. In a heavy deep skillet, add the olive oil and heat.  When heated, add the stew meat and brown on all sides (about 5-8 minutes).
  3. When meat is browned, add the onions, celery, hot water, wine and thyme.  Simmer stove stop with a tight lid for 1 ½ hours.
  4. After 1 ½ hours, add the cauliflower and simmer for 1/2 hour more.
  5. Before the stew has finished simmering for the 2 hours, in another skillet, add and heat some butter so that you can brown the mushrooms.
  6. When the stew is cooked and the mushrooms browned, add the mushrooms to the stew along with the sour cream and parsley.  Stir so that the mixture is well blended BUT DO NOT LET BOIL!!
  7. This is excellent over rice or noodles.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

One Very Easy and Healthy Complete Chicken Casserole

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breasts ready for oven corn unshucked and breasts dish ready to eat plated

One Very Easy and Healthy Complete Chicken Casserole

Serves 4

Very often I don’t have any specific plan or recipe in mind however one always seems to pop up.  Atkinsons’ had some very delicious looking and well priced whole (with bone and skin) chicken breasts which I had bought. That was my main ingredient.  I also had bought some fresh California corn (2 ears for $1), fresh organic red chard and for an additional side goodie, some huge CA artichokes (2 for $5).  At home I had some garlic heads, yellow onions, and one red and one white new potato.  So, there you go————I took out my 13 X 9 Pyrex dish and below is what I came up with.  I made it just for myself, but it’s a nice complete dinner for 4 and I envision a busy mother or dad being very happy to make something so healthy but yet so easy for the family—or even for guests because it did look very pretty.   Also, it’s a fun dish to eat because part of it entails just using your hands.  Be sure to have some extra bowls set on your table for discarding the artichoke leaves and corn husks.

 

Ingredients:

  1. 2 large whole chicken breasts, with skin and bone—rinsed and pat dried
  2. 1 large bunch of red or white chard, washed and rough chopped
  3. 1 large yellow onion, peeled and sliced
  4. 2 or 3 large new potatoes, thick sliced
  5. Olive oil and/or olive oil spray
  6. Fresh ground pepper to taste and salt if you wish
  7. Several generous squirts of one of your favorite hot sauce—I used a hot mango sauce
  8. 1 C. vegetable or vegetarian broth
  9. 4 whole heads of garlic
  10. 2 ears of corn, soft end slightly cut off, left in most of its shucking and soaked in water for 10 to 15 minutes.

Directions:

  1. Pre-heat the oven to 375.
  2. Spray your 13 X 9 Pyrex dish with olive oil and layer first with the onion slices, then the potatoes, and last the chopped chard.  Sprinkle some hot sauce over it and then pour the broth over it all. Then place one chicken breast at each end—on top of the greens, etc.  Sprinkle the chicken with fresh ground pepper/salt and some more of your favorite hot sauce and place the whole garlic heads at each corner.
  3. Put the dish on the middle rack in your preheated oven for 30 minutes.
  4. After the initial 30 minutes, take the dish out, turn the oven down to 350, and place the two un-husked presoaked corn ears in the middle of the dish.
  5. Cook for half-hour more and everything should be done just perfectly.
  6. Take the corn out with gloved hands and remove the husks.  Break each ear into two and place back on top of your dish.  If you wish place a small pad of butter on each corn ear.
  7. As I said, I served this with a side of artichoke.
  8. As always, bon appetit