Parmesan Chicken

This is a simple meal that makes me feel a little fancy.  I like that the chicken is pounded thin and always prefer to use arugula as the greens.  Be sure to use seasoned bread crumbs to avoid bland chicken.  

PARMESAN CHICKEN

• 4-6 boneless, skinless chicken breasts
• 1 cup flour
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground pepper
• 2 eggs
• 1 tablespoon water
• 1 1/4 cups seasoned dry bread crumbs 
• 1/2 cup freshly grated Parmesan, plus extra for serving
• butter
• olive oil
• arugula (or other salad greens)

Lemon Vinaigrette

• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup olive oil
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground pepper

Pound chicken breasts (between two sheets of parchment paper) until they are 1/4-inch thick.  Use either a meat mallet or rolling pin.  

Combine flour, salt, and pepper on a dinner plate.  

On a second plate, beat the eggs with 1 tablespoon water.  

On third plate, combine bread crumbs and 1/2 cup grated Parmesan.    

Coat chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan.  

Cook 2 or 3 chicken breasts on medium low heat for 2-3 minutes on each side, until cooked through.  

Add more butter and oil and cook the rest of the chicken breasts. 

To make lemon vinaigrette, whisk together lemon juice, olive oil, salt and pepper.  

Toss arugula with lemon vinaigrette.  

Place a mound of greens on each hot chicken breast. 

Top with additional Parmesan.  

Source: Ina Garten 

Sweet Paprika Chicken

Have you ever seen the movie The Mirror Has Two Faces?  I actually don't remember anything about it except for that Barbra Streisand's character is incredibly passionate about food and loves to make every bite "the perfect bite".  She carefully loads her fork and thoroughly enjoys each tasty morsel.  I get it; I love good food this much too.

This little dish reminded me of Barbra because the ingredients create a pretty fantastic flavor explosion.  And, if you have the patience to form the perfect bites, with a little lime rice, sweet and spicy paprika chicken, and fresh mango, you'll be a very happy camper.  Such a great combo.

SWEET PAPRIKA CHICKEN

• 4 chicken breasts
• 2 tablespoons packed brown sugar
• 2 tablespoons paprika
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 2 tablespoons coconut oil (or vegetable oil)
• fresh mango slices 

Place chicken breast between two sheets of parchment paper and pound out the chicken until it is about a half an inch thick.  You can also cut the chicken breast into two thinner pieces if they are thick enough.  

In a small bowl, combine brown sugar, paprika, salt, pepper, and garlic powder.  

Pat chicken dry with paper towls and then spread spice mixture onto the chicken breasts.  Use your hands to rub the mixture into the chicken to create an even coating. 

In a large nonstick skillet, heat the coconut oil over medium heat until hot and rippling.   

Add the chicken in a single layer and cook for 4-5 minutes on each side, depending on how thick the chicken is.  The chicken will register 160 degress on a thermometer when fully cooked.    

NOTE #1:  You may need to cook the chicken in separate batches.

NOTE #2: The chicken will darken quite a bit due to the brown sugar in the spice rub.  Adjust the heat as necessary, but be careful not to overcook it because nobody likes dry chicken.   

Let chicken rest for 5 or so minutes.  

Serve with lime rice and fresh mango slices.  

Source:  Mel's Kitchen Cafe

Chicken Fajitas with Corn Saute

I really, really love Mexican food, but it can be pretty time consuming.  So many ingredients, so much chopping, so much clean up.  These yummy fajitas are so simple; just throw everything in a slow cooker and leave it be for 4-5 hours.  The corn saute is delicious as well, but not totally necessary, so you could go either way, depending on how much time and/or energy you have.

AND, my favorite thing ever is this new tip for making crispy taco shells.  I like them just a touch chewy.  Y.U.M.

TIP: CRISPY TACO SHELLS 

• Heat oven to 375 degrees.  
• Wrap several corn tortillas in a damp paper towel and microwave for 30 seconds.  
• Brush both sides of corn tortillas with olive oil.
• Drape tortillas over twos bars of oven rack so they hang down.  
• Place a baking sheet on a lower rack to catch any oil drips. 
• Bake for 7-10 minutes or until your desired crispiness.  

CHICKEN FAJITAS

• 1 teaspoon chili powder
• 1/2 teaspoon cumin 
• 1/2 teaspoon oregano
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon garlic powder

• 4 chicken breasts, frozen or fresh
• 1 lime, squeezed
• 1 red bell pepper, sliced
• 1 onion, sliced 
• 2 garlic cloves, minced
• 2 tablespoons soy sauce

In a small bowl mix together chili powder, cumin, oregano, garlic powder, and salt.  Rub the spice mixture on the chicken.  

Place the chicken in slow cooker and top with red peppers, onions, and garlic.  

Pour the soy sauce and squeeze the lime over the top.  

Cook for 4-5 hours on low.  Shred chicken and serve in crispy or soft tortillas.    

CORN SAUTE

• 1 tablespoon butter
• 2 cups corn, frozen or canned
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• squeeze of lime juice
• salt to taste

In a skillet, melt butter. 

Add the onion and saute until translucent, 3-4 minutes.  

Add the corn and cilantro and cook for a few minutes more.  

Squeeze lime over the top and salt to taste.  

Source:  modified from Live Simply

Honey Sesame Chicken

It doesn't get any easier than this, folks.  If you're looking for an easy and delicious dinner, this is the dish for you!  Serve it with rice and a vegetable and you're all set.

Note: I would suggest keeping the sauce and chicken separate since the sauce has a pretty strong flavor.  Top with the desired amount of sauce and enjoy!

HONEY SESAME CHICKEN

• 4 boneless, skinless chicken breasts, fresh or frozen
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons vegetable or canola oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon pepper
• 1 cup onions, diced

-------------------------------------

• 1 heaping tablespoon cornstarch
• 1/3 cup water
• sesame seeds
• green onions, sliced 

In a slow cooker, combine honey, soy sauce, ketchup, oil, garlic, pepper flakes, and pepper.  Add onions.


Place chicken in slow cooker, turn to cover with sauce.


Cook on low 3 to 4 hours or just until chicken cooks through.


Remove chicken from slow cooker, leaving sauce in ceramic insert.


Turn heat to high on slow cooker.


Whisk cornstarch into water and pour into slow cooker.  Whisk to combine sauce.


Replace lid and cook sauce on high for 10 more minutes or until slightly thickened.


Shred chicken.


Return chicken to pot and toss with sauce.


NOTE: You can also keep the chicken and sauce separate here.  I think I prefer keeping things separate so as to control the sauciness.


Sprinkle with sesame seeds and top with chopped green onions.


Serve over rice.


Serves: 4-6
Source:  A Bountiful Kitchen

Red Enchiladas

When I came back after the holidays, I brought 180 corn tortillas with me in my suitcase.  I have yet to find decent ones here and was really missing them.  Now I have a freezer full, which makes me super happy.

So, I was pretty excited to bust out some of my stash for these enchiladas.  And, I was pleasantly surprised by this recipe because it changed my mind about red enchiladas, which aren't usually my fave.  These are simple, flavorful, and freeze well.  This is a recipe I will definitely come back to often.

RED ENCHILADAS

• 1 medium onion, chopped fine
• 1 jalapeno, seeded and chopped fine
• 1 teaspoon oil
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin 
• 3 teaspoons sugar
• 2 (8 ounce) cans tomato sauce
• 1 cup water 
• 1 1/2 pounds chicken breasts (about 3 large chicken breasts)
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded jack cheese
• 1 cup chopped cilantro
• 18 (6-inch) corn tortillas 
• salt and pepper 

In a large saucepan, combine onion, jalapeno, 1/2 teaspoon salt, and oil.  

Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes.  

Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds.  

Stir in tomato sauce and water.  Bring to a simmer.  

Nestle the chicken into the sauce.


Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts.  

Transfer the chicken to a plate and set aside to cool.  

Continue to simmer the sauce over heat until slightly thickened, about 5 minutes.  

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible.  

Season sauce with additional salt and pepper to taste.  

Transfer the onion mixture from the strainer to a large bowl and set aside. 

Shred the chicken and add it to the bowl with the onion mixture.  

Add 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup jack cheese, and cilantro and mix well.   

Wrap 4-5 tortillas in a damp paper towel and microwave on high for 45 seconds-1 minute, or until warm and pliable.  

Spoon 1/3 cup of the chicken mixture into each tortilla, tightly roll, and lay seam side down in a greased baking dish.  

Heat oven to 400 degrees.  

Pour the enchilada sauce evenly over the top of the enchiladas and top with the remaining cheese.  

Cover dish with foil and bake for 20 minutes, or until heated through.    

Remove foil and bake another 5 minutes, until the cheese browns.  

Let stand for 10 minutes before serving.  

Serve with sour cream, guacamole, salsa, and chopped cilantro. 

Source:  Mel's Kitchen Cafe

Pesto Chicken Salad Sandwich

I just finished eating this sandwich:

It was so easy.  And, fast (like, 10-15 minutes from start to finish, fast).  And gooooooooooood.  I inhaled it and then felt very happy.  I felt obligated to share this recipe as soon as possible because of its delicious goodness.

Enjoy!    


PESTO CHICKEN SALAD SANDWICHES

Pesto: 

• 3/4 cup fresh basil leaves
• 2 cloves garlic
• 3 tablespoons pine nuts
• 1/2 cup grated parmesan
• 1/3 cup olive oil 
• Kosher salt, to taste
• black pepper, to taste

Sandwich:

• 2 cups chicken, cooked and shredded
• 1/4 cup Greek (or regular) plain yogurt
• arugula or spinach
• tomatoes, sliced
• mozzarella, sliced 
• baguette or sliced artisan bread, toasted 

Combine basil, garlic, pine nuts, and parmesan in the bowl of a food processor.  

With the motor running, add olive oil in a slow stream until emulsified.  

Season with salt and pepper to taste.  

In a large bowl, combine chicken, pesto, yogurt, and salt and pepper, to taste.  

Serve on baguettes or artisan bread. topped with arugula, sliced tomatoes, and sliced mozzarella.  I toasted the artisan bread with the mozzarella on it so the bread was toasty and the cheese was melty and delicious.  YUM!  

Source:  Damn Delicious 

Mango Salsa

Sometimes grilled chicken sounds so boring and unappetizing to me. BUT, bring mango salsa into the picture and it's a whole different story.  I love this stuff.  It adds a lot of color and flavor pizzazz (I just made that term up) to grilled chicken.  

I went camping in the desert last night for the first time.  It was an adventure, to say the least.  A fun and sleepless adventure.  I took marinated chicken to grill and this mango salsa.  It made for an easy and delicious camping dinner: just throw the chicken on the grill, top with a huge mound of mango salsa, and enjoy while sitting on the beautiful beach.  Perfect.   

I didn't give super exact amounts in the recipe below.  You can make this the way you like and use more or less of certain ingredients depending on your tastes and preferences.  The ingredients are all so good, you really can't go wrong!     

MANGO SALSA

• 2 large ripe mangoes, diced  
• 1 red bell pepper, diced 
• 1/2 red onion, finely chopped
• cilantro, chopped
• juice of 1 lime
• olive oil
• salt and pepper 

Combine mangoes, red peppers, red onion, and cilantro.  

Add lime juice and drizzle with olive oil.  

Add salt and pepper to taste.   

Serve on top of grilled chicken and cous cous, if so desired.   

Source:  Marsha Porter

Hoisin Rice Noodles with Chicken

I've mentioned before that I don't really love pasta, but what I DO love is a good Asian noodle dish.  I'm a sucker for phad Thai, yakisoba, pho, etc., etc.  So, this is a winner in my book.  It is easy to throw together, colorful, flavorful, and reheats well.  And, I can easily get all of the ingredients I need!  Done and done. 

Be sure to use low-sodium soy sauce.  Otherwise, your sauce might be a little on the salty side.  If you're using regular, compensate with a little extra honey.  

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HOISIN RICE NOODLES WITH CHICKEN

• 1/2 cup low-sodium soy sauce 
• 1/3 cup water
• 3 tablespoons sesame oil
• 3 tablespoons honey
• 3 tablespoons rice vinegar
• 1 tablespoon fresh lime juice
• 3 cloves garlic, minced
• 1/2 tablespoon freshly grated ginger
• 1/4 cup hoisin sauce
• 3 tablespoons peanut butter
• 1 1/2 pounds cooked shredded chicken (I prepared it this way.)
• 12 ounces rice noodles
• carrots, grated
• green onions, chopped
• peanuts or cashews, chopped
• cilantro, chopped
• red pepper, chopped

Prepare rice noodles according to package directions by soaking in hot water until softened.  

Whisk together soy sauce, water, sesame oil, honey, vinegar, lime juice, garlic, ginger, hoisin, and peanut butter.  Set aside.  

Heat a large, nonstick skillet over medium heat.  

Add chicken to pan with 1/3 cup of sauce and heat slightly.  Remove to a plate and set aside.   

Drain noodles and add them to the hot skillet with the rest of the sauce.  Cook over medium heat, tossing the noodles and sauce for about 3-4 minutes, until the noodles have soaked up a lot of the sauce and become more tender.   

Add chicken and heat through.  

Top with carrots, green onions, peanuts, cilantro, and red pepper.  


Source:  Mel's Kitchen Cafe

Quick Shredded Chicken

I'm BACK (finally) and it feels so good!  I spent a good portion of the day today in the kitchen cooking up some tasty things.  Makes me feel more like myself.  Like I've said, cooking here has been more challenging than I anticipated, so I'm pleased to say that I have some keeper recipes to share!  

Shredded chicken seems like sort of a lame recipe to come back on, but I'm pretty darn excited about it.  I use shredded chicken in recipes ALL the time.  And without Costco or grocery stores that are quick and easy to stop by, I know I'll be using this method often.  I made a bunch today, portioned it out, and froze it for future ease.  Sometimes it's the simple things that make me so happy.   

QUICK SHREDDED CHICKEN

• 1 tablespoon olive oil
• 2 pounds boneless skinless chicken breasts
• salt and pepper
• 3/4 cup water

In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling.  

Pat the chicken dry and season with salt and pepper on both sides.  

Place chicken top-side down in hot skillet and let the chicken cook for 5 minutes until golden brown on top. 

Flip chicken and add water, cover the skillet and simmer gently over medium heat for 7-10 minutes until chicken is cooked through (should register 160 degrees on a thermometer).

** Don't overcook chicken or it might be dry.  

While the chicken is simmering, add additional water 1/4 cup at a time if the liquid evaporates too quickly.  

Remove chicken from skillet and let cool slightly before shredding.  

Cooked chicken will keep in the refrigerator for up to 3 days or in the freezer for 2 months.  

Yields:  3-4 cups cooked, shredded chicken

Source:  Mel's Kitchen Cafe  

Lettuce Wraps

My friend Linnea sent me home with a bag of lettuce from her garden this weekend so it seemed like making lettuce wraps was the right thing to do. 

I was initially turned off by this recipe because it contains mushrooms and water chestnuts: two things that I don't typically enjoy.  I decided to use the food processor to mince both in hopes that the textures wouldn't get to me.  I'm glad I stuck to the recipe because these were SUPER tasty.  Light, healthy, flavorful.  Mmm!

Also, there's a quick and easy recipe for dipping sauce that you'll definitely want to make.

 LETTUCE WRAPS

• 2 teaspoons oil
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 pound ground chicken
• 3 ounces mushrooms, finely minced in the food processor (about 8 small mushrooms)
• 1/2 teaspoon Kosher salt
• 4 cups cabbage, thinly shredded
• 1 cup shredded carrots
• 1 8-ounce can sliced water chestnuts, drained, rinsed, and finely minced in the food processor
• 1/2 cup thinly sliced green onions
• 4 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 lemon, zested and juiced (about 3-4 tablespoons juice)
• 1/2 teaspoon Sriracha or other hot sauce
• 1 cup cilantro, roughly chopped
• 1-2 heads lettuce, leaves removed and washed (I like butter lettuce.)

DIPPING SAUCE

• 4 tablespoons soy sauce
• 4 tablespoons rice vinegar
• 3 tablespoons water
• 2 teaspoons honey
• 1-2 teaspoons finely minced fresh ginger

Heat a very large skillet to medium-high heat on the stove top.


When hot, add oil, garlic, and ginger. Saute for about 30 seconds, until fragrant.


Add ground chicken, mushrooms, and Kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through.  If there's a lot of extra liquid in the pan from the chicken, tilt the pan and use a spoon to remove it. 


Add cabbage, carrots, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt.


Add soy sauce, sesame oil, lemon zest and juice, and hot sauce.


Remove from heat and stir in cilantro.


To prepare dipping sauce, combine all ingredients and whisk to combine.


Place chicken mixture in the leaves and serve with sauce.


Makes 14-16 lettuce wraps.


Source: slightly modified from Our Best Bites

Chicken Piccata

My sister and I once served this for a bridal shower dinner and it was a big hit.  I like chicken so much more when it is pounded thin, like this.  It cooks quickly and stays nice and moist.  In fact, every time I pound chicken, I think of my friend Emily.  She walked into the bridal shower that night and said in a voice that quickly went from normal to very high pitched, "Is that chicken pounded flat?!"  In my family we call this fa-fa-ing.  Hahaha!  Makes me laugh every time I think about it.  Thanks for being easily impressed, Emily, and for your hilarious response.  

Also, I think I should add, the sauce is super lemony and delicious.

CHICKEN PICCATA 

• 2 boneless, skinless chicken breasts, sliced in half
• Kosher salt
• freshly ground black pepper
• 1 cup flour
• 2 eggs
• 1 tablespoon water
• 1 1/2 cups seasoned dry bread crumbs
• olive oil
• 3 tablespoons unsalted butter, room temperature
• 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
• 1/2 cup dry white wine
• capers (optional to add to the sauce)
• sliced lemon, for serving
• chopped fresh parsley leaves, for serving
 

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.


Mix the flour, 1 teaspoon salt, and 1/2 teaspoon of pepper on a shallow plate.


On a second plate, beat the egg and water together.


Place the bread crumbs on a third plate.


Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.


Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat.


Add the chicken breasts and cook for 2 minutes on each side, until browned.


Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.


For the sauce, wipe out the saute pan with a dry paper towel.


Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper.


Boil over high heat until reduced in half, about 2 minutes.


Off the heat, add the remaining 2 tablespoons of butter and swirl to combine.


Discard the lemon halves and serve 1 chicken breast on each plate.


Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.


Source:  Ina Garten

Swimming Rama

I love Thai food, but am a pretty big wimp when it comes to spice.  I feel like I can't enjoy or taste food when it's too spicy and my nose is running like crazy.  It's not pretty, folks.  I also don't like when holding back on spice means the dish lacks flavor, which can happen.  I love curries, but not if the above happens.  Thai can be tricky.  Swimming rama is the answer to my Thai food dilemma.  Swimming rama is chicken and peanut sauce on a bed of steamed spinach and it tends to be mild, yet still delicious and flavorful.  Plus, I like that there's a pretty hearty helping of spinach since spinach is good for you and all.   

 

On another note, I've recently tried several new recipes for peanut sauce and have been disappointed.  I'm not sure what I was thinking because I already have a peanut sauce recipe that I love from Ina.  After making yet another sauce that was just so-so, I decided I could use Ina's recipe for swimming rama by thinning it down a bit with coconut milk so that it was more like a sauce than a dip.  Problem solved, lesson learned. 

Also, feel free to make the peanut sauce ahead of time to let the flavors blend and to save yourself some time.

  

SWIMMING RAMA

• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 2/3 cup small-diced red onion (1 small onion)
• 1 1/2 teaspoons minced garlic (2 cloves)
• 1 1/2 teaspoons minced fresh ginger root
• 1/8-1/4 teaspoon crushed red pepper flakes (depending on how much heat you want)
• 2 tablespoons red wine vinegar
• 1/4 cup light brown sugar, packed
• 2 tablespoons soy sauce
• 1/2 cup smooth peanut butter
• 1/4 cup ketchup
• 1 1/2 teaspoons freshly squeezed lime juice
• 1 cup coconut milk 
• 2 (6 ounce) bags fresh baby spinach
• 1 1/4 pounds chicken tenders or breasts, sliced into very thin strips
• cooked white or brown rice

PEANUT SAUCE

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes.

Stir in vinegar, brown sugar, soy sauce, peanut butter, ketchup, and lime juice.  Cook for 1-2 minutes. 

Add coconut milk and stir until well combined. 


Set aside peanut sauce or refrigerate if making ahead for later use. 


SPINACH

If you HAVE a steamer basket:  Set steamer basket in a large pot and add water within an inch of the bottom of the basket.  Bring water to a boil over high heat.  Fill basket with as much spinach as it will hold, cover and steam for 30 seconds.  Leaves will be bright green and slightly wilted.  Repeat with remaining spinach.   


If you do NOT have a steamer basket (which I do not) but you do have a mesh strainer:  Fill large pot with 4-5 inches of water and bring to a boil.  Fill strainer with spinach leaves.  Rest strainer on the top edge of the pot and cover with the pot's lid for 30 seconds.  Remove to colander and repeat with remaining spinach.

CHICKEN

Bring water to boil in a large pot or saucepan. 

Add chicken to boiling water, place lid on pan, and turn off heat.


Let stand for 5 minutes or until the chicken is no longer pink in the center.


Drain chicken. 

Serve chicken and peanut sauce over spinach and rice. 

Source:  peanut sauce slighty modified from Ina Garten

Corn Chowder

I really only like soup when it is hearty and filling. I'm not a fan of watery, brothy soups. This one is chunky and cozy. You can't go wrong with roasted corn, potatoes, BACON, and (optionally) chicken. Oh, and cilantro, one of my all time favorite ingredients. 

CORN CHOWDER

• 4 ears fresh corn OR 2 cans corn (15 ounces), see note below
• 1/2 pound bacon (about 8 slices), diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 Yukon gold potatoes, peeled and diced (about 2 cups)
• 4 cups chicken stock
• 6 tablespoons butter
• 6 tablespoons flour
• 1 cup heavy cream
• 2-3 cups shredded chicken meat (optional)
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• Tobasco sauce, to taste
• 1/2 cup cilantro, chopped

For Garnish:

• crumbled bacon
• chopped cilantro

Roast corn.  Put whole ears of corn, in their husks, into a 350 degree oven for 25 minutes.  Cool briefly, then peel back the husks and cut the kernels off the cobs.  Set aside.


NOTE:  I used canned corn.  To roast the corn, heat 1-2 tablespoons of olive oil on medium heat and add the drained corn.  Stir corn occasionally and cook until browned, about 5 minutes.


Saute bacon.


Transfer 1 tablespoon of bacon fat to a soup pot and cook onions and garlic until transparent. 


Add the corn, bacon, potatoes, and chicken stock and bring to a simmer. 


In a separate pan, melt butter over medium heat. 


Add flour, incorporating with a wire whisk until the mixture is smooth.  Cook 3-4 minutes, stirring.  Let cool slightly. 


Add the butter/flour mixture to the simmering pot.  Stir occasionally to keep from sticking to the bottom of the pan.  Simmer for 20-30 minutes.


Add the cream, chicken, salt, pepper, hot sauce (to taste) and cilantro and simmer for another 10 minutes. 


Garnish with crumbled bacon and chopped cilantro. 


Source:  Modified from Disneyland Resort cookbook

Chicken Tikka Masala

I loooooove tikka masala.  I want to try other things when I go to Indian restaurants, but it's hard because I love it so much.  The most I really branch out is that sometimes I get paneer masala instead of chicken.  My two favorite Indian restaurants in the Seattle area are Chutneys and India Gate, in case you're looking for a recommendation. (Kelly--this is specifically for you.)  

My favorite thing about Indian food is dipping naan in the sauce.  But, naan is tricky if you don't have a tandori oven, which I don't.  Luckily my sister-in-law, Britney, discovered a recipe for green pea bread years ago which is the perfect substitution for naan.  Totally different than naan, but totally perfect for dipping in delicious sauce.  Man, I love green pea bread.  So simple, so delicous. I love it.  Recipe to follow very soon.   
 
On to the tikka masala . . .  This recipe was such a pleasant surprise.  This is by far my favorite tikka masala that I've made.  The key ingredient is garam masala.  Garam masala is a blend of spices and includes things like coriander, cumin, pepper, nutmeg, fennel.  This recipes calls for a lot, 3 tablespoons, so head on down to the Market Spice to buy an ounce or two.  This is the only way to buy spices.

I really love this recipe.  Enjoy!

 

CHICKEN TIKKA MASALA

• 3-4 chicken breasts
• Kosher salt
• ground coriander
• cumin
• 1/2 cup plain yogurt
• 2 tablespoons butter
• 1 large onion, diced
• 4 cloves garlic, minced or pressed
• 1 piece (approximately 2 inches) fresh ginger, peeled and grated
• 1 tablespoon salt
• 3 tablespoons garam masala
• 1 can (28 ounce) diced tomatoes
• 1 tablespoon sugar
• 1 1/2 cups heavy cream
• cilantro
• 1/4 teaspoon cayenne pepper

Season chicken breasts with Kosher salt, coriander, and cumin on both sides.


Coat chicken breasts completely with plain yogurt and set on a metal cooling rack over a foil lined baking sheet. 


Place about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.


In a large skillet, melt 2 tablespoons butter over medium high heat.


Add the onions and sauté until they are slightly browned.


Add garlic, ginger, and 1 tablespoon of salt and cook for a few more minutes. 


Add 3 tablespoons garam masala and stir well. 


Add tomatoes (inlcuding the juices).


NOTE:  I used two 14 ounce cans of tomatoes.  I think I would puree one of the cans next time so that it's a little more saucy.  I'd like it to be both saucy and chunky, if that's a possibility. 


Continue cooking and stirring, scraping the bottom of the pan to deglaze it.


Add 1 tablespoon sugar to cut the acidity.


Add cayenne pepper if you want a little kick.  I'm a spice wimp and 1/4 teaspoon was perfect for me.  Adjust accordingly. 


Simmer on medium for about 5 minutes.


Add in 1 ½ cups of heavy cream.


Chop up your chicken breasts into chunks and stir them into the sauce.


Add a handful of chopped fresh cilantro and stir well.


Serve with green pea bread or naan.  Mmmmmmmm. 


I made this turmeric rice as well, but like it just as much with just plain old rice. 


Source:  Pioneer Woman

Sweet and Sour Chicken

I've been on a Mel's Kitchen Cafe kick lately.  I love her "Best" section.  Tonight I made her BEST sweet and sour chicken and it did not disappoint.  I definitely had my doubts.  The ingredients seemed too simple.  In fact, you could probably make this on a whim because you'd most likely have everything you need on hand.  I also had doubts as it was cooking because there was a pretty strong vinegar smell.  But, rest assured, the chicken was tender and delicious and everything I hoped it would be! 
 

 

MEL'S SWEET and SOUR CHICKEN

 

• 3-4 boneless, skinless chicken breasts (I used chicken tenders instead.)
• salt and pepper
• 1 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup canola oil

     Sauce:

• 3/4 cup granulated sugar
• 4 tablespoons ketchup
• 1/2 cup apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic salt

Preheat the oven to 325 degrees F.


Heat the oil in a large skillet over medium heat.


While the oil is heating, cut the chicken breasts into 1-inch pieces.


Season with salt and pepper.


Place the cornstarch in a gallon-sized ziploc bag.


Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.


Whisk the eggs together in a shallow dish.


Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.


Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through.


Place in a single layer in a baking dish and repeat with the remaining chicken pieces.


Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish.


Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce.


Serve over rice.


Source:  Mel's Kitchen Cafe

Lemon Chicken & Peanut Sauce

I love, love, love these two dishes.  They are so good together.  They are pretty easy and so flavorful.  A super bonus is that the peanut sauce is good for a MONTH in the fridge.  I love that.  Once again, we have Ina to thank for two fabulous recipes.  What would we do without her?   

 

 

LEMON CHICKEN

• 3/4 cup freshly squeezed lemon juice (4 lemons)
• 3/4 cup olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 4-5 garlic cloves, minced
• chicken tenderloins

Place lemon juice, olive oil, salt, pepper, and garlic in gallon-sized Ziploc bag.


Add chicken and toss in bag to coat evenly. 


Marinate in the refrigerator for 6 hours or overnight.

Grill the chicken on each side, until just cooked through.

 

PEANUT SAUCE

• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 2/3 cup small-diced red onion (1 small onion)
• 1 1/2 teaspoons minced garlic (2 cloves)
• 1 1/2 teaspoons minced fresh ginger root
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons red wine vinegar
• 1/4 cup light brown sugar, packed
• 2 tablespoons soy sauce
• 1/2 cup smooth peanut butter
• 1/4 cup ketchup
• 1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes.


Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, and lime juice


Cook for 1 more minute.


Cool and use as a dip for Grilled Lemon Chicken skewers.


Yield: 1 1/2 cups


Source:  slightly modified from Ina Garten.