11 posts tagged “chicken”
There are many things in life that I adore the idea of - for example: getting a puppy, having a 8-5 workday where I can wear stilettos and carry a briefcase, quilting, natural childbirth, and camping - but if ever faced with these situations, I would doubt my ability to like or even survive them. It's the idea that appeals to me. Husband knows me well, and so when I declare things like, "Let's buy a ranch and start riding horses," he smiles and says, "ok." Both of us knowing full well that I really don't want to buy a ranch. Riding horses? Are you kidding me?
So, when Food and Wine's Best of the Best Cookbook came in the mail, I was especially excited to see that Cowgirl Cuisine was one of the cookbooks that recipes were featured from. Real life recipes from a real life ranch. The only difference between this ranch and the ranch of my dreams is location. I dream of a ranch in Montana. These recipes are featured from the chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Close enough.
I was immediately drawn to Chicken & Citrus Slaw Tostadas. Husband, not a fan of raw citrus in his food, wasn't wild about these. I loved them. They were so fresh and clean tasting. The chipotle made them quite spicy, so if you don't want your lips tingling from the burn like ours were, scale down a bit on the amount of chipotle you add.
Chicken & Citrus Slaw Tostadas
adapted from Cowgirl Cuisine by Paula Disbrowe
tostada shells
3 oz. firm tofu
1/4 c. fresh lime juice
2 T red wine vinegar
1 T. honey
1 T. Dijon mustard
1 canned chipotle pepper in adobo
2 t. finely grated orange zest
1 t. finely grated lime zest
kosher salt and ground black pepper
1/2 small green cabbage, finely shredded (3 cups)
1/4 small red cabbage, finely shredded (1 1/2 c.)
1 small red onion, thinly sliced
1 large carrot, coarsely grated
3 T. finely chopped fresh cilantro
3 1/2 cups shredded roast chicken
In a food processor, combine tofu, lime juice, vinegar, honey, mustard and chopotle and process utnil smooth. Add 1/4 c. oil in a thin stream and process until creamy. Transfer toa bowl. Stir in the zests and season the dressing with salt and pepper to taste.
In a large bowl, toss the cabbages, onion, carrot and cilantro; season to taste. Add all but 3 T. of the dressing and toss. Set the tostada shells on plates and mound the slaw on top. Add the chicken to the bowl, toss with the reserved 3 T. of dressing, and mound on the slaw. Garnish and serve.
Lime wedges, for garnish
Not an angle I'd want myself to be photographed at, but I think it makes this chicken (still raw) look pretty good.
They say you can tell how good a cook someone is by the way they roast a chicken. I can count the number of times I've roasted a chicken, and honestly, I've got work to do. On the last occasion, it was several months ago, I followed bad boy Anthony Bourdain's recipe from his Les Halles Cookbook. It was a beauty! The chicken came out of the oven golden and crispy. I took photos, anticipating a glowing review on the blog. We cut into it, and it was still raw. Bourdain cautions against overcooking the bird, but I don't think this was what he had in mind.
So, this week has been a crockpot week. Husband's and my schedules are opposite again, so the crockpot provided a great way to get a hot meal into both of us at different times. The above meal, was a good (and easy) one. It's not exactly roasting a chicken, but the crockpot does provide you with a tender and moist bird when it's through with it. And believe me after several hours, the chicken is not raw. Another plus, a whole chicken provides white meat for me, and dark meat for Husband.
Crockpot Chicken
Place cut up veggies (your choice: onions, carrots, potatoes, celery, etc) in the bottom of a crockpot. Season. Add a tad chicken broth or water (you don't need very much). Place seasoned chicken on top of veggies. Cook on high 4 hours or low 8 hours.
Husband is not a fan of the chicken breast, so I've been trying to incorporate a little dark meat onto the menu. I've discovered, unlike Husband, that I prefer the dry flavorless taste that is the chicken breast. Dark meat is so chicken-y. Here's a couple of meals where I've marinated the chicken thigh, grilled them, and glazed them with the cooked/reduced marinade.
Citrus-Glazed Chicken Thighs. This was a very tasty marinade/glaze. I think I subbed quite a bit of lime juice for part of the orange juice, so there was a mixture of the two citrus flavors.
Green Bean Spinach and Beet Salad. Delicious! I've made this once before, and both times were winners. It's a perfect summer dish, and would be a great salad to take to a BBQ or picnic.
Meal number two: not so tasty. Even the picture is a bit sad. It might have been because I refused to put both honey and brown sugar in the chicken marinade. I love sugar, especially in dessert!, but two sugars in a chicken dish I couldn't do.
If you'd like to try the original recipe, here it is: Balsamic Chicken Drumettes.
Although it received mostly rave reviews, Orzo with Peas, Dill and Pancetta was a little disappointing too.
Well, we've finally done it! We've eaten dinner together in our dining room. Granted, this dining reunion wasn't the meal of our dreams (because I had to jet to work we ate at a geriatric hour and the entree was yard bird), but it was a special and tasty meal none the less.
The new Food and Wine Magazine 2008 Cookbook came in the mail, so I was anxious to christen it. It's sometimes tricky to find a recipe with the ingredients had on hand, but with a few modifications I was able to do it. Now that grilling season is upon us, I'd recommend Berber-Spiced Chicken Breasts. Below find my version:
Berber-Spiced Chicken Breasts
adapted from Steven Raichlen of Food and Wine 2008 Cookbook
2 garlic cloves
1/2 large onion, coarsely chopped
3 T sweet paprika
2 t. kosher salt (I will use less next time)
1 t. ground coriander
1 t. freshly ground pepper
1 t. finely grated lemon zest
3/4 t. garam masala
2 T. fresh lemon juice
2 T. EVOO
2 - 4 boneless skinless chicken breast halves (recipe called for bone-in skin-on)
small amount of chicken broth
In a food processor, combine all of the ingredients except the chicken and broth and process to a paste. Spread the paste all over the chicken and refrigerate for a least 1 hour or up to 4 hours.
Oil grill and grill chicken until brown and just cooked through. (I did about 8-10 minutes per side, but if using chicken with bones, it will be more). Let rest 5 minutes.
Thin out any extra marinade paste with chicken broth. Reduce in a saucepan and serve with the chicken.
Yesterday Husband and I went out for Mexican. We had agreed to try to make it our last stuff-your-face meal before our trip to Acapulco at the end of May. (I fittingly had the Acapulco Shrimp Tacos). If we have any hope of transforming our bodies before we don bathing suits, it's now or never.
In this mind frame, last week I put together a Chipotle Chicken Taco Salad from CookingLight. Nothing will ever replace our love of white trash Taco Salad, but at 8 grams of fat per serving this was a healthy alternative.
Again because of work schedules, Husband and I ate this meal at different times. I enjoyed it. The lime juice really cut through in the dressing, which was not a problem for me. However, Husband is not a lover of raw citrus in dressings, so I was a little worried about his reaction. I had reason to be, unlike the gazillions of favoral reviews for this recipe, Husband didn't care too much for this salad. In Husband's defense, some of the reviews were a bit ridiculous. Does it really look like an entertaining meal? Come on people.
I made three substitutions:
1. ground turkey breast instead of shredded chicken
2. green onions instead of red onion
3. pinto beans instead of black beans
Yesterday. Tuesday. It had so much potential. It was my first real "day off" in two weeks. I planned on an unrushed, unrehearsed day of catch up. You know, run a few errands (we had been using an assortment of hotel soap samples for a few days), clean the bathroom, eat a few bon bons...a perfect day. It turned into quite an emotional roller coaster ride. It all started (insert descending harp glissandos here)...
I woke at 7:15am. I was just in time for my standing yoga appointment with the TV at 7:30am. I've been doing this yoga program for two months now. I'd finally found a exercise regime that I enjoyed and it was free. Yippee! Needless to say, I was quite surprised to find that Channel 23 is no longer Fit TV, but the Science Channel. The Science Channel? With an instant rain cloud hanging over my head, I ate my peanut butter topped english muffin and continued on with my day.
After getting the oil changed in husband's car, I headed to Sephora to buy some make-up. I handed the cashier my beautyinsider card to rack up a few points. Someday it would finally pay off and I'd get a free gift. It was that day! I got to choose a free gift. Instant happiness. I skipped over the lip gloss for the teeth whitening kit. I was so excited, as just last week I told Husband that teeth whitening had moved past ankle liposuction as my number one desired cosmetic procedure. This day was looking up.
After lunch, I stopped off at the tailors to pick up husband's suit. You see, this was the second time I've picked up this same suit because the tailoring wasn't done correctly the first time. Tailor insisted that this was a different suit and charged me again for the tailoring. I didn't have proof with me, so I relunctantly paid getting hotter with every minute. Rain cloud was back. After a stop at the grocery store I went home still angry. I absentmindedly put my shopping bags in the kitchen without putting the refridgerator items away (I realized this two hours later), picked up the tailoring receipts and headed back to confront the tailor. I was not going to be played around with. Armed with receipts and a few fighting words (I was nice, but firm), I got want I wanted after 30 minutes: a refund for the tailoring I already paid for, even though Tailor still insisted that there were two suits and she was being duped. Unfortunately not for both the Tailor and I, but at least for me the sun was out again.
Next stop, hair cut. I was a little fearful, as my last stop had ended positively, and the way things had been going I was afraid that a turn for the worst was ahead...or my head, pun intended. Besides a little preoccupation with her cell phone and her collegue in the chair next to us, Stylist did an ok job with my hair. It just wasn't the pampering I had wanted.
Wait a minute, this a food blog.
I'm getting there.
It was six thirty and I was prepping the ingredients for dinner thinking about my crazy day. It couldn't have been too bad, as I appeared to be smiling about it. I realized as I was chopping that this was the most relaxed and unrushed that I've felt all day long. What comfort food preperation is for me. It is the Child's Pose and Downward Dog that I missed earlier in the day.
Let me tell you about our dinner. I had recently purchased some black rice, also known as emperor's rice or forbidden rice, that I was very excited about. I had never had it or cooked it, so I didn't know what to expect. I loved it's nutty creaminess. This recipe, from epicurious.com was a winner: Black Rice with Scallions and Sweet Potatoes. I followed the recipe, but added mushrooms and snow peas.
Since, I picked the rice recipe first and it had asian inspired ingredients, I was happy to easily find a compliment in Malaysian Glazed Chicken Wings by Zak Pelaccio from Food and Wine's 2007 Cookbook. I did modify that recipe a bit. Here is my adaptation:
Malaysian Glazed Chicken
2 Thai chilies, crushed
1 t. ground coriander
1/2 t. ground fennel
1 t. ground cumin
1 t. gound ginger
1/4 c. sugar
1/4 c. molasses
2 T. fish sauce
1/2 c. low sodium soy sauce
2 garlic cloves, diced
6-8 pieces, an assortment of chicken drumsticks, wings, and/or thighs
juice of half a lime
Whisk together first 10 ingredients. Pour in a resealable plastic bag and add chicken. Refrigerate and marinate for 1 1/2 hours, turning occasionaly. (Original recipe recommends 4 hours).
Preheat oven to 425 degrees. Remove the wings from marinade and pat dry with paper towels; reserve marinade. Arrange chicken on wire racks set over a foil-covered baking sheet. Roast for 40 minutes, or until well browned and cooked through.
Strain the marinade into a saucepan, add lime juice and bring to a boil., Cook over moderately high heat until thick and sticky, 20 minutes. When chicken is done, brushed marinade over chicken and serve.
I got to visit my new baby nephew this weekend! He's very cute, new-baby squishy, and so cuddly.
Even though the true focus of my visit was the baby, I didn't want big brother to feel left out. I wanted to be sensitive to the whole family's feelings, and I know that older siblings can sometimes feel a little slighted when they're not the cutest one anymore. I must bring him a gift.
Did I mention the older sibling is a dog? Do the above cookies look as good now that you know it's dog food? I really enjoyed my first attempt at canine treats. I planned on cutting them out into cute little shapes (dog bones, cats, etc.), but forgot mid recipe that I had previously thrown away my rolling pin and hadn't replaced it. Little puppy hockey pucks it had to be.
After baking, I tried one of the chicken flavored cookies. Not bad...I did feel a little strange eating dog food (everyone has done this as a child, right?), but a quick reminder of the "all for human consumption" ingredient list eased my mind.
Doggy loved them too. I had now secured my place as favorite aunt in his eyes (and tummy)!
Parmesan Snaps Dog Treats
adapted from Gourmet Sleuth
1 c. oats
1/3 c. butter
1 c. boiling chicken stock
3/4 c. cornmeal
2 T. chopped fresh Italian parsley
2 t. chicken bouillon
1/2 c. milk
1 c. shredded Parmesan cheese
1 egg, beaten
2-3 cups whole wheat flour.
Preheat oven to 325 degrees.
In a large bowl, combine oats, butter and stock. Let stand 10 minutes. Stir in cornmeal, parsley, bouillon, milk, cheese and egg. Mix well. Add flour one cup at a time, mixing well after each addition to form a stiff dough.
Knead in remaining flour until dough is smooth and no longer sticky. Using a very small cookie scoop, scoop out dough into palm. Flatten to 1/2 inch thickness (like shaping a hamburger). Place on pizza stone 1 inch apart. Bake for 35-45 minutes until golden brown. Cool. Serve.
I don't know that much about Mardi Gras, and honestly, what I do know doesn't sound too appealing. You see, I'm very sensitive to smells (husband takes out the trash), and the celebration seems to have the potential to get quite aromatic...and not in a good way.
So even though I have no desire to go to New Orleans to celebrate or smell it's bouquet, it was Fat Tuesday after all. I wouldn't hurt me to make a classic Louisiana dish. It could be fun.
Bam, I went straight to the New Orleans' man himself, Emeril Lagasse. I found his recipe for Chicken Etouffee on foodnetwork.com. It was super easy and super delish! The only change I made was to use chicken breast tenders instead of the cut up whole chicken. I used less butter too...didn't want to take the Fat in Fat Tuesday too literally.
Have you ruined a recipe before? Did you follow it "to a t", and it still came out all wrong? My expert opinion: It probably wasn't your fault, but the recipe's fault. The folks over at America's Test Kitchen/Editors of Cook's Illustrated Magazine, have taken the guess work out for you. They test recipes over and over changing the slightest variable to create the perfect________. I received their New Best Recipe Cookbook for Christmas. It is a huge book of over 1,000 tested recipes, so that you can create perfect meals everytime.
I thought it only fitting to try out my new cookbook with a recipe that I previously had ruined. I might as well take advantage of all of their research and experimenting. The last time I made Oven Fried Chicken, it was a huge disaster. The recipe called for oatmeal as the outside crunch. It did not get crunchy. Needless to say, mushy oatmeal on the outside a chicken breast is not appetizing to look or taste! Sometimes "Oatmeal Chicken" is all that needs to be said by Husband to remind me that I'm still not quite perfection in the kitchen. Don't want my head to get too big! :) Oven Fried Chicken it is. I needed to redeem myself.
Surpisingly, this turned out great. Bravo, America's Test Kitchen! This is not a quick recipe however, there is a 2 hour brine for the chicken, plus a 2 hour rest time for the chicken before baking, so plan ahead. I, of course, did not have all the required ingredients, so I had to improvise a bit. In their explination, they stressed the importance of Melba Toast crumbs as the outside coating. I had something similar, so I figured I'd be okay. It was. I'll post what I did, but if you want their expert version, you'll have to buy or check out the book.
Oven Fried Chicken (adapted from The New Best Recipe Cookbook)
Serves 2
1/4 c. table salt
2 T sugar
1 T. paprika
2 garlic cloves, smooshed
1 bay leave, crumbled
3 cups combination of milk and water (they used all buttermilk)
1-2 large plump chicken breasts
2 T vegetable oil
3 oz. Melba Toast crumbs
1 egg
1/2 T dijon mustard
1/2 t. dried thyme
1/4 t. salt
1/4 t. pepper
1/4 t. oregano
1/8 t. garlic powder
sprinkle of cayenne pepper
Combine first 5 ingredients in a ziploc and smoosh around. Pour into a non reactive bowl, and add buttermilk. Stir until salt is combined. Add chicken breast. Refrigerate until seasoned, 2 - 3 hours. Remove chicken from brin and place the chicken in a single layer on a large wire rackset over a baking seheet. Refrigerate uncovered for 2 hours.
400 degrees. Line a baking sheet with foil and set a large wire rack over the pan.
Drizzle oil over toast crumbs. Toss in a shallow dish. Mix next 7 ingredients together in another shallow dish.
Coat chicken on both sides with egg mixture. Set chicken in crumbs. Sprinkle crumbs over chicken and press to coat. Turn chicken over and repeat. Place chicken in a rack in the pan. Bake until chicken is a deep nutty brown and juices run clear, about 30-40 minutes. Serve.
Let's face it. Oven Fried Chicken is not even close to the goodness of regular Fried Chicken, but this is a good alternative. I served with a green salad and pesto mashed peas.
Would you agree that by the time January rolls around you are spent...in all areas? Our pocketbooks are empty. Our stomachs are filled to the brim. Please, not one more secret Santa gift. The car needs an oil change. Easter seems soon enough to see family again. And if that's not enough, Christmas decorations need to be taken down. I just put them up! Aah!
In terms of our expanding waistlines, It's time for a DETOX diet! For husband an me, brothy soups are what we crave when we just can't eat anymore. Luckily, this lasts only a few days and we're back on the eating wagon again.
One of our favorite detox soups is Chinese Chicken Noodle Soup (adapted from Gourmet Everyday Cookbook). It's just like your grandma's homey version, but with a kick of soy sauce and ramen noodles. Makes about 8 cups.
1/2 c. finely chopped onion
1/2 c. finely chopped red bell pepper
4 scallions, white and green parts chopped and divided
1 t. ground ginger
2 cans chicken broth (low-sodium)
2 c. water
2 carrots, grated
1 boneless skinless chicken breast (I used 5 chicken breast tenders), cut into strips
1 package ramen noodles, broken into pieces (discard seasoning pack)
2 T. soy sauce
1 T. rice vinegar
In a stock pot, saute onions and pepper in 1 t. oil until barely tender. Add white parts of scallions and ginger. Cook and stir 1 minute until ginger is fragrant. Add broth and water and simmer covered 10 minutes. Add carrots and simmer 2 minutes. Add chicken and noodles and simmer until chicken is cooked and noodles are tender, about 3 minutes. Stir in soy sauce, vinegar and green parts of scallions and bring to a boil. Remove from heat and serve immediately.
We also tried Quick Fall Minestrone from Cooking Light. I mostly followed the recipe. I did, however, substitute one sweet potato for the squash and potato. It was delicious! I would reccommend making just enough for your dinner. I did not enjoy the leftovers as much. Poor husband took the brunt of this. I was gone for a few days and didn't have to eat it! What a good husband.
I haven't made it in a while, so I don't have a photo to post, but we also love Mushroom and Leek Soup.
