Chicken

Panko-Crusted Chicken with Mustard-Maple Pan Sauce

Found a way to use more of the panko left over from the grilled breaded cheese-stuffed jalapenos. Nom! And it was amazingly delicious!!! Made this with some honey glazed carrots and cheddar mashed potatoes with sauteed onions and garlic.

Ingredients:

  • 2 8oz skinless boneless chicken breast halves, cut crosswise in half
  • 1 large egg
  • 1 tbsp finely chopped fresh Italian parsley
  • 2 tsp plus 2 tbsp Dijon mustard
  • 1 cup panko (Japanese breadcrumbs)
  • 2 tbsp olive oil
  • 1 cup low-salt chicken broth
  • 3 tbsp pure maple syrup
  • 2 tbsp plus 1 tsp coarse-grained mustard
  • 1 tablespoon chilled unsalted butter
Directions:

  1. Using a meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3- to 1/2-inch thickness. Whisk egg, parsley, and 2 tsp Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat.
  2. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
  3. Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tbsp Dijon mustard in glass measuring cup.
  4. Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add buter; whisk until melted. Spoon sauce alongside chicken.

Source: bon appetit, October 2009


Cilantro-Serrano Pesto with Grilled Chicken and Penne

I cut my raw chicken into pieces instead of cooking the breast whole. I like the texture better this way. Substituted a block of parmesan shredded in the food processor for the cotija cheese. As far as measuring the cilantro and mint, I use an entire spearmint bundle and half a cilantro bundle. 2 garlic cloves? Psh...more like 6. 2 serrano chiles.

Ingredients:

  • 1.5 c fresh cilantro
  • 1/2 c fresh mint
  • 1/2 c cotija cheese
  • 3 tbsp toasted pecan halves
  • 1 tsp kosher salt
  • 2 garlic cloves
  • 1 serrano chile, seeded and sliced
  • 2 tbsp extra virgin olive oil
  • 2 tsp sherry vinegar
  • 1/8 tsp freshly ground black pepper
  • 3/4 pound skinless, boneless chicken breast
  • olive oil
  • 6 cups hot cooked penne pasta (about 3 oz uncooked)
  • 2 cups cherry tomatoes, halved
Directions:

  1. Place first 7 ingredients in food processor; process until well blended. With processor on, slowly pour oil through food chute; process until will blended. Place pesto in a large bowl; stir in vinegar and pepper.
  2. Heat a grill pan over medium-high heat. Coat chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cut chicken into bite-size pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.

Serves 6


Ginger, Garlic, and Sesame Chicken

Ingredients:

  • 4 to 6 boneless, skinless chicken breast halves (about 2 lbs), cut into 1-inch pieces
  • 1/2 cup orange juice
  • 1/4 cup fresh lemon juice
  • 2 tbsp soy sauce
  • 3 tbsp honey
  • 2 tbsp peeled and minced fresh ginger
  • 2 tsp minced garlic --> WAT!? Only 2 tsp? Weak.
  • 1 tsp garam masala
  • 1 tsp salt, or to your taste
  • 1/2 tsp freshly ground black pepper, or to your taste
  • 3 tbsp peanut oil
  • 1 tbsp sesame oil
  • 1 cup loosely packed finely chopped cilantro, soft stems included
  • 1 tbsp sesame seeds, toasted
Directions:

  1. Put the chicken in a large bowl. Combine the orange and lemon juices, soy sauce, honey, ginger, garlic, garam masala, salt, and pepper, pour over the chicken, and mix until the chicken is fully coated. Cover and marinate the chicken for at least 12 and up to 24 hours in the refrigerator.
  2. In a large wok, heat the oils together over moderately high heat, and add the chicken and its marinade. Cover and cook for about 5 minutes to soften slightly.
  3. Uncover the wok, reduce the heat to moderate, add the cilantro, and continue to cook the chicken, turning occasionally, until it is tender and the gravy is thick and clings to the pieces almost like a glaze, 10 to 12 minutes.
  4. Transfer to a serving dish, garnish with the toasted sesame seeds and cilantro.

Chilis to Chutneys: American Home Cooking with the Flavors of India by Neelam Batra


Vodka Rustica

Dinner with Joel and Jaz tonight...yay! I had an absolute blast. Glad we had the opportunity to cook together. A little spinach artichoke dip and french bread for starters and an amazing vodka rustica. I skipped the shrimp as I never think to include ocean things. I should have taken a picture as it was beautiful as it came out of the oven.

Ingredients:
(Gratinata Sauce)

  • 3 tbsp butter
  • 2 tablespoons minced garlic
  • 3 tablespoons marsala wine
  • 2 cups heavy cream
  • 1 cup grated parmesan cheese
  • 1/2 cup milk
  • 1/4 cup vodka
  • 1/4 cup water
  • 1/2 teaspoon chicken bullion
  • 1 tablespoon cornstarch
  • 1 tablespoon Grey Poupon Dijon Mustard
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh thyme
  • 1/4 teaspoon ground cayenne pepper
  • 1 lb penne rigate cooked
  • 12 medium shrimp peeled and deveined
  • 2 skinless chicken breasts
  • 1/2 cup Prosciutto about 2 ounces thick-sliced, chopped

(Topping)

  • 3 tablespoons grated parmesan cheese
  • 1 1/2 teaspoons paprika
  • 4 sprigs rosemary (garnish)
Directions:

  1. Preheat bbq grill to high.
  2. Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
  3. Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.
  4. Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
  5. Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.


Spinach and Feta Stuffed Chicken

Ingredients:

  • 6 tbsp olive oil
  • juice of 1 small lemon
  • 6 cloves crushed garlic
  • 1 tbsp dried oregano (or italian seasoning)
  • salt and pepper to taste
  • 1 cup spinach, destemmed and torn
  • 1/4 cup chopped onion
  • 1/3 cup crumbled feta cheese
  • 2 skinless, boneless chicken breasts, tenderized until 1/2" thick
Directions:

  1. Preheat oven to 350 degrees F.
  2. In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
  3. In a medium bowl, combine the spinach, feta cheese and onion and mix thoroughly.
  4. Spoon spinach mix onto each chicken breast. Secure open sides with toothpicks.
  5. Bake uncovered for 30 to 35 minutes or until chicken is cooked through and tender.


Chicken Curry with Greens and Garam Masala

Holy moly. I didn't expect this to come out as good as it did. Used some grilled chicken from yesterday and served over basmati rice. Since the chicken was already cooked, I let it simmer 5 to 10 minutes instead of the 30. Damn it was good. :D

Ingredients:

  • 3.5-4 lb. chicken, cut into pieces
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper
  • salt
  • 4 tbsp olive oil
  • 1 in. piece cinnamon stick
  • 6 whole cloves
  • 8 green cardamom pods
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 2 medium onions, cut into chunks
  • 5 garlic cloves
  • 2 in. piece fresh ginger, peeled and cut in half
  • 1/2 firmly packed cup stemmed cilantro leaves
  • (or 1/4 cup dried fenugreek leaves)
  • 1 tbsp ground coriander
  • 1 tsp garam masala
  • 1 cup plain yogurt, whisked until smooth
  • 1 cup water
Directions:

  1. Combine the chicken, turmeric, 1/4 tsp of the cayenne, and 1/4 tsp salt in a large bowl and stir to coat well with the spices. Let stand while you make the sauce.
  2. Combine 3 tbsp oil, the cinnamon stick, cloves, cardamom, coriander, and cumin in a heavy-bottomed casserole over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes. Ad the onions, garlic, ginger, and 1 tsp salt and cook, stirring, until the edges of the vegetables brown, 10 to 15 minutes. Remove the cinnamon stick and discard.
  3. Add the cilantro or fenugreek leaves, ground coriander, garam masala, and the remaining cayenne and cook, stirring, 1 minute. Transfer to a food processor and puree. Set the onion puree aside.
  4. In the same pan, heat the remaining 1 tbsp oil over medium-high heat. Add the chicken and cook, stirring, 2 minutes. Add the yogurt a tablespoon at a time, stirring well after each addition to completely incorporate the yogurt. Then cook, stirring, 2 minutes to dry out the mixture.
  5. Add the onion puree and the water, and bring to a boil. Turn the heat down and simmer, partially covered, until the chicken is tender, about 30 minutes. Stir every 5 to 8 minutes and scrape the bottom of the pan to keep the sauce from sticking. Uncover and cook 5 more minutes to reduce the sauce. Taste for salt and serve hot.



Source: Indian Home Cooking: A Fresh Introduction to Indian Food

Dinner + Blackberry Cobbler

Grilled chicken tenderized and coated in olive oil and secret spice. Potatoes, carrots, brussel sprouts, yellow onion slices, garlic, lemon wedges, rosemary, oregano, and thyme sprigs drizzled in olive oil and baked at 400F for 40 minutes. And then dessert...

I found this on the cover of the July 2008 Southern Living magazine and had to make it. I think I should have pulled it out of the oven about 2 minutes early, but it was tasty regardless.

Easy Blackberry Cobbler

Ingredients:

  • 4 cups blackberries and raspberries
  • 1 tbsp freshly squeezed lemon juice
  • 1 large egg
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 6 tbsp butter, melted
Directions:

  1. Preheat oven to 375F. Place 6 ramekins on foil lined baking sheet.
  2. Divide 4 cups fresh blackberries and raspberries between 6 ramekins. Sprinkle with the lemon juice.
  3. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit.
  4. Drizzle butter over topping.
  5. Bake at 375 for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes.

Serves 6
Source


Neo-Enchiladas Suizas


Ingredients:

  • 2.5 cups shredded rotisserie chicken
  • Juice of 1 lime
  • 1.5 cups tomatillo salsa
  • 1 jalapeno, minced
  • 3 tbsp chopped cilantro
  • 1/2 small red onion, minced
  • 4 flour tortillas
  • 4 slices asadero or provolone cheese
Directions:

  1. Heat oven to 450°F. Put the chicken in a small bowl and toss with 2 tablespoons of the lime juice, 1/2 cup of the salsa, 1 teaspoon of the minced jalapeño, 1 tablespoon of the cilantro, the minced onion, and salt and pepper to taste.
  2. Place a quarter of the chicken mixture on the lower third of one of the tortillas and roll it into a cylinder from the bottom up, tucking in the sides as you go, so that no chicken escapes from the ends. Place the filled tortilla in a square 8-by-8-inch baking dish with the seam facing down. Repeat with the remaining chicken and tortillas.
  3. Combine the remaining 1 cup salsa with 1 tablespoon water, the remaining lime juice, the cilantro, and the jalapeño. Arrange the slices of cheese over the tortillas and pour the salsa mixture over the top. Bake until the cheese is browned and melted, 15 to 20 minutes. Sprinkle with cilantro and serve.

Serves 4
Source



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