Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

1/26/12

Chicken Pot Pie Class






Yesterday, I taught a "Chicken Pot Pie" class at The Fork . Chicken Pot Pie is one of our family favorites I posted a few years ago.  I updated the photos and tweaked the recipe a bit. Here's the link  to the recipe if you are looking for something to cook up on a cold winter day...

11/28/11

Chicken and Cream Cheese Enchiladas with Homemade Corn Crepes



Jo Murdock is one of my favorite people in the world!  Jo met her husband Dave at Disneyland when she was17 on the Carnation dance floor by the castle Move over Cinderella. They were married when she was 18. She is the most devoted mother of 8 children (7 living, one passed at birth).  Her daughter Lindsay once told me, "She's awesome...the bestest friend a girl could ask for. I'm truly blessed to have her as my Mom....and her cooking is AMAZING!!"  I agree with Lindsay.  Besides being a great cook, awesome mom and grandmother, Jo is a great example to me. She's always serving others. A few years ago, she organized a neighborhood cookbook that contains 300 pages of tried and true recipes from some of my dearest friends. This book is a treasure, not only because of all of the great recipes contained in one book, but also all of the memories associated with people who submitted recipes. I pulled the book out a few weeks ago, and tried this recipe from Jo. You know how I love anything that resembles an enchilada. This one is exceptional! Corn Crepes replace the usual tortilla.
Oh. My. Goodness. You have to try these. If you have some leftover turkey sitting around in your fridge, they would be perfect for this recipe. I  subbed pork for the chicken, and the fam inhaled them. Wouldn't this make a fun entree for a Christmas party with a Mexican theme? A little Cranberry Salsa on the side?  Thanks Jo.



Chicken and Cream Cheese Enchiladas with Homemade Corn Crepes
Jo Murdock
print recipe

1 large onion, thinly sliced
2 tablespoons butter
2 cups cooked diced or shredded chicken, or pork*, or turkey
6 oz cream cheese, diced
salt and pepper to taste
12 corn crepes (recipe below)
1 cup heavy cream
2 cups grated Monterey Jack Cheese
lime wedges for garnish

Separate onions and saute in butter ever medium heat until beginning to brown about 20 minutes. Remove pan from heat and add meat and cream cheese. Mix lightly and season. set aside.
Prepare crepes. Set aside.
To assemble enchiladas:
Divide the filling into 12 equal portions. Spoon each portion into the center of a crepe. Roll up. Place seam side down in greased casserole dish in a single layer. pour Cream down sides of crepes, about 1/2 inch deep. Bake uncovered in a 375 degree oven for about 20 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake until cheese is melted. Serve with garnish of olives and lime wedges. Serves 6.


Corn Crepes:
2 eggs
2 tablespoons flour
1/2 cup Masa Harina flour, found in specialty section of grocery near Mexican foods
1/4 teaspoon salt
1 tablespoon vegetable or canola oil
3/4 cup milk

Mix all ingredients in a blender. Blend until smooth. Heat a 6 inch skillet or crepe pan. Grease the pan with oil or butter. Pour 1/4 to 1/3 cup batter into the pan and swirl batter until it covers the bottom of the pan. Cook until lightly browned, and flip to cook other side. Set in a pan when cooked, and finish cooking rest of crepes. 

Tips:
-For a do-ahead recipe, you may make the crepes the day before and store in the fridge until ready to assemble. 
-*I had some boneless "Country Style  Pork Ribs" I  wanted to use. I cooked the ribs at 275 degrees for 3 1/2 to 4 hours in a dutch oven. I seasoned the ribs with salt, garlic salt and pepper, and added about 1/2 cup of water to the meat before tightly covering the pan. Before cooking, the ribs weighed about 4-5 lbs. There was enough meat for a double recipe of enchiladas. 


5/4/11

Mother's Day Menu 2011 Part 1 and Winner!


 Barbecued chicken with Ina's Hoisin Sauce and Baked Sweet Potato Fries



Ina's Hoisin Barbecue Sauce


First- I was touched by all of the comments left about your Mother, being a mom, what you love about Mom, etc.  Hope you have a minute, maybe on Mom's day to get out the Kleenex and read some of the beautiful thoughts expressed.  So very sweet.  I also hope you cut and paste what your wrote and share it with your mom or kids. Thanks so much for sharing!
The winner of the Cavanaugh's Chocolate gift certificate, Ina's Cookbook "How Easy is That?" and the Stack'd  by SisterMade  napkins is:
Cassie S. said...
I love that my mom is a strong, independent, intelligent woman who taught me to never be afraid to speak my mind and respect myself. She is amazing!

Congratulations Cassie, hope you (or your mom) enjoy your fun gifts!  Email me at ABountifulkitchen@gmail.com to claim your gifts.





So yes, it's that time again. Time to make dinner for Mom. Today, the main course Barbecued Chicken with Ina's Special Sauce, and a side of Baked Sweet Potato Fries.  I always choose easy but yummy dishes for you to serve up to Mom on her big day (of rest, hopefully).  If you want to see past menu's/posts about Mother's Day, check out MD 2009 ( includes guilt trip in case you were thinking about NOT making dinner for Mom), and MD 2010.
Alrighty then. The chicken. Easy. If it's too cold to bbq, if you live in say, UTAH, you may have to bake the chicken, in the oven.  It's all good. Whatever works for you. It's the sauce that makes this really yummy. If I were you, I'd make the sauce between now and Saturday, then it will just be sitting in your fridge, done. One thing checked off your list. This is sounding easy, right? It is. Remember how many meals mom makes or made for you? This is the very least you can do for her. Trust me.
You'll be her new favorite.

Oh, for planning purposes, here's our menu and schedule for posting:
Barbecued Chicken with Ina's Special Barbecue Sauce-Wed. May 4
Baked Sweet Potato Fries-Wed. May 4 (later this morning, after I feed the chickens)
Fresh Corn Cakes with Peach Mustard Sauce- already posted click here
Salad de Maison-Fri May 6
Lemon Yogurt Cake with Fresh Berries-Fri May 6







Barbecued Chicken with Ina's Hoisin BBQ Sauce
adapted from Ina Garten's Barefoot Contessa Cookbook 
print recipe

2 1/2 to 3 pounds chicken ( assorted pieces) I used boneless, skinless, breasts
Salt and pepper

Pat chicken pieces dry, sprinkle with salt and pepper.  Cook over low heat on barbecue grill about one hour total.  Baste with sauce about last 5-10 minutes of grilling.
If you are using boneless, skinless breast pieces, it will only take about 20-30 minutes cooking on low, or (in the oven) about 30-40 minutes at 350 degrees, depending on the thickness of your meat.

Ina's Hoisin Barbecue Sauce
adapted from Ina Garten's Barefoot Contessa Cookbook

1 1/2 cups chopped onion (1 large)
1 tablespoon minced garlic (3 cloves)
1/4 cup vegetable oil
1 cup tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire Sauce
1 cup Dijon Mustard
1/2 cup soy sauce
1 cup Hoisin Sauce (found in Asian section of grocery)
2 Tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large sauce pan on low heat, cook the onion and garlic in the oil until the onions are translucent, but not browned. Add the rest of the ingredients, and simmer on low uncovered for about 30 minutes.  Store any leftovers in refrigerator.

This makes a load of sauce, but will keep for weeks in the fridge.

4/2/11

Chicken Salad with Apples and Dill






One of my favorite things to eat this time of year is chicken salad. For some odd reason,  I never make it in the fall or winter. It makes me think SPRING is on the way!!  Maybe it's tied to baby chicks. Wobbling around on their little spindly legs. Saying, "hey wait for me to grow up, and then you'll be able to make me into chicken salad!!:   Now, you are for sure going Vegan on me.
Chicken salad:  Love it on a slice of bread. Or a piece of lettuce. Or a croissant. Or just by itself, right out of the bowl in the fridge.
This is a dish I've been making forever. Without a recipe.  It changes a little every time.  The basics ingredients are always the same: chicken, mayo, celery,  and the last necessity-fruit.  Love it with pineapple, or grapes, or apples. Anything sweet. If I can't get any of those, craisins will do. Just a little sweet to go with the savory. You know how much I love my fruit and meat/poultry together.  I know there are peeps who hate fruit, nuts, spices, etc. in their chicken salad. I'm not sure we can be friends...








Chicken Salad with Apples and Dill
A Bountiful Kitchen
print recipe

1 small Gala or other sweet apple*
1 tablespoon lemon juice
1/4 cup cold water
2 cups cooked, chopped white chicken meat
1/2 to 1 cup chopped celery ( I use about 2 stalks)
1/2 to 3/4 cup mayonnaise
1/2 cup golden raisins or Craisins, optional
1 teaspoon, dried dill weed*
nuts, if desired (I like cashews or almonds)
Salt, pepper

Core the apple and chop into cubes, leaving the skin on.  Place chopped apple in small bowl with cold water and lemon juice, set aside.
Place chopped chicken and celery in bowl.  Season with salt and pepper. Add the mayo, dill and nuts  if desired.  Drain apples well and add to chicken mixture.
Serve on top of a big beautiful piece of leaf lettuce, or on bread of your choice.
Keeps for about 3 days in fridge.

Tips: (sit down, this is longer than the recipe)

-Best tip for fab chicken salad - Use good mayonnaise. Not store brand, not- low or no fat. Don't go there. I use Best Foods or Hellman's. Or if you are an over-achiever, make your own.
-If you are using an apple for a filling in a salad, make sure the apple is cold, or at least room temperature before slicing.  If the fruit is warm, the fruit will brown much faster.
-* You may sub a handful of seedless grapes (I like red for color) cut the in half if they are really big grapes, a chopped (skinned) mango, a half can of pineapple tidbits, (drained well -for at least 30 minutes), the possibilities are endless. Try to choose fruit without a lot of water content, and fruit that is firm.  Raspberries- not be a good choice. They break up too easily in the salad.  Sliced strawberries are ok, as long as they are not too juicy, if so they will turn the mayo pink.  When using fruit in this salad, after washing,and draining place the fruit on a paper towel on the counter before adding to the salad to make sure the  excess water is drained off. You don't need to do this with apples. Just chop, soak in lemon juice and drain for a couple of minutes.
-*In the summer when dill is plentiful, use fresh dill, and increase the amount  to about 2-3 tablespoons chopped fresh dill.
-I also really like a bit of curry in my chicken salad. Instead of the dill, use about 1/2 teaspoon of curry, add another 1/2 teaspoon after tasting, if you like a stronger curry flavor.
-Oh, last thing. If you are making this for a quaint little ladies luncheon, and don't want the black pepper flakes to get stuck in your teeth, or you just aren't pleased with the look of pepper on your otherwise Celestial looking salad, buy some white pepper, sold in the spice section of your grocery, and use that instead.

3/25/11

Green Chili Enchiladas for a Crowd






I love enchiladas. We make several different types, my absolute favorite being this recipe for Santa Fe Enchiladas. It's a wonderful recipe, but time consuming. Not great if you have to make, say, enchiladas for 200.
I looked for a recipe I could easily make in bulk, without losing the great flavors found in the made from scratch recipe I love... read several different recipes and came up with my own simple dish.
"Green Chili Enchiladas for a Crowd".
Spanish for the day (per my live in translator): Puro delicioso. Va a gustarlo mucho! 






Green Chili Enchiladas for a Crowd
A Bountiful Kitchen
print recipe

for meat filling:
1-4-5 lb. roast, Beef Cross rib
1 package Lipton Onion  soup mix, dry
water

for meat filling, after cooked:
1-16 oz far Herdez Salsa Verde or any other type of green chili salsa

for enchiladas
1 - 28 oz. can Green Chili Enchilada Sauce, mild
24 small corn tortillas
1 lb Pepper Jack cheese, grated
1-2 cups sour cream, low fat or regular

Meat filling- early in the day or the day before serving:
Place roast in a crock pot on low, pour  dry soup mix over top, fill pan or crockpot with water, until water level reaches about 3/4 way up sides of roast. Cover tightly, cook for about 8 hours on low heat (275 if in oven).
Remove meat from pan, let cool slightly. Shred or chop meat, discarding any fat, and place in  9x13 pan salt and pepper generously. Pour Salsa Verde over top of meat.  Pour about 2 cups of the leftover juice over meat. Bottle any remaining juice and freeze for later use (gravy, soup, etc)
Preparing pan-Grease a jelly roll pan (approx 10 1/2 by 15 1/2 ") Pour about 1 cup green chili enchilada sauce into pan, making sure the sauce covers the bottom of the pan in a thin layer.
Cooking tortillas-Turn on a griddle or using a fry pan on the stove,  at medium high heat spray pan with non stick cooking spray. Quickly cook all of the tortillas on both sides, just until the tortillas are pliable or soften.  This will take about 15-30 seconds per tortillas (total for both sides, about 10-15 seconds per side). Do not overcook or the tortillas will become hard. Place the tortillas on a plate and stack them as you go.
Assembling tortillas: In an assembly line place the tortillas, sour cream, meat, cheese, and finally, the prepared jelly roll pan.
Take the tortilla and spoon about 1 teaspoon to 1 tablespoon of sour cream in the center, spreading around a bit.  Add some meat and cheese. Roll up the tortilla and place seam side down on the pan. Continue to roll until all 24 of the tortillas are stuffed and rolled. You should have three rows of 8 tortillas each.
Pour the remaining sauce on top and bake at 375 for 30 minutes, loosely covered with a sheet of foil.
Remove from oven and top with some Jack or Cojita cheese. Let sit for 10 minutes and serve.

Tips:
-I like this with best with yellow corn tortillas.
-If you want to make this the day before, assemble the tortillas up to the baking point. Cover with plastic wrap and place in refrigerator. The next day, Remove the wrap and bake at 350 degrees for about 45 minutes. You may need to add sauce as the tortillas will absorb some of the sauce overnight.
-These do not freeze well (become mushy). Better to make no more than one to two days ahead.
-These work well with slow cooked pork or chicken instead of beef.

10/25/10

Southern Buttermilk Fried Chicken & Mississippi: Part One





Remember the last post, where I explained the fine points of bugling elk in on a hunt?
Picture this. You are eating out at an upscale restaurant. Out of the blue, the table next to you, where three (seemingly) grown men are seated, one of which begins to demonstrate an elk call. If you have never heard this in person, it's a LOUD sound. Refer to my last post on elk calling if you need a demo. So, there you are enjoying your say, anniversary dinner, and the guys at the table next to you are hee-hawing it up and continue to make elk bugle sounds. This was the scene about 15 years ago, when Grant and Brett first met Will Primos. Now, most clients would probably say, thanks, but no thanks. Will was not a typical client. The willingness to make animal sounds in a restaurant was enough to persuade Will to hire G&B to be his new legal counsel. The business relationship has turned into a great friendship we have enjoyed for several years now.
We took our kids to stay with Will, Mary and Will's parents at their beach home one summer. We have also visited them at their farm/hunting lodge in the South. Twice now. Last month, we were again treated to their gracious Southern hospitality.

This is my favorite spot at the lodge. Miss Mary's porch.


Have I told you about my obsession with the South? Before VCR's, VHS, DVD's, TIVO, and DVR, we had plain old TV. We had one black and white set, in my parent's room. Complete with "fuzz" and an antenna on top. When the picture went fuzzy, we would hit the side of the TV, and wait for it to come back into focus. We also were fortunate enough to own a color console TV placed in the living room. Anyway, once a year, my favorite movies would play:
The Wizard of Oz. Loved Dorothy, and those slippers.
And . . .



Scarlet and Tara

Gone with the Wind. Watching the entire show was a two night process. I wanted to be Katie Scarlett O'Hara. Loved the dresses. Loved the scenes of Atlanta. The plantations. The parties. Really, how did she make a dress out of curtains look so good?

Love the cotton fields.


Every time I go to the South, I secretly want to move there. Get a big porch. Talk in a drawl.
Call everyone Ma'am.
Ok, sorry. I've prob lost you.
So last month, we went back. For a few days. I can't possibly tell you about all of the amazing food I consumed, but I'll try. Miss Leisa, Mary and Will's cook and house manager, prepared menus filled with Mary's choice of Southern speciality dishes. The menu included: Buttermilk Fried Chicken, several types of biscuits, slaw, southern potato salad, collard greens, cheese grits, hush puppies, catfish, sweet potatoes, pumpkin and pecan pies, and pimiento cheese spread to name a few. I was in Southern heaven.
Leisa was kind enough to copy each of the recipes, and as soon as we arrived home I made three of her recipes. All wonderful. If you love friend chicken, you are going to go gaga over this. It's made with white meat, and fried in just a little oil. The buttermilk makes the chicken so tender and the hot sauce adds a nice spicy kick. Seriously, y'all are going to love it.
Stay tuned for part two: Leisa's Southern Potato Salad, and my trip with Miss Mary and Miss Barbara to Natchez, for the Fall Pilgrimage...



Southern Buttermilk Fried Chicken
Adapted from Mad Hungry

1 quart buttermilk or milk
2 tablespoons Tabasco or other hot sauce
about 4 chicken breast halves
1 cup all-purpose flour
1 1/2 teaspoons coarse salt, plus a little more for sprinkling
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 cup vegetable oil

In a 9x13 baking dish or gallon sized Ziplock bag, stir together the buttermilk and Tabasco. Place the chicken in the liquid mixture and leave as long as possible. (I soaked the chicken overnight. Place in refrigerator.)
In a plastic or paper bag combine the flour, salt, pepper, and cayenne.
Shake the chicken pieces two to three at a time, in the flour. Repeat with the remaining chicken.
In a skillet heat one half inch of oil over medium high heat. Test with a tiny bit of chicken. If it bubbles immediately, it is hot enough.
Place the chicken into hot oil. Distribute as many pieces as will fit in a single layer in the pan, leaving one half inch between pieces. Leave to fry undisturbed for about seven minutes. Lower the heat as necessary to prevent excess browning. The oil should continue to bubble steadily. Turn the pieces and cook for an additional seven to ten minutes.
Remove to a plate lined with paper towels to drain. Repeat process to cook remaining chicken. To keep first batch warm, place on a rimmed baking sheet in a 200 degree oven.

Tips:
-The original recipe calls for two cups of oil. I followed Leisa's method and used only about a quarter to a half inch of oil in the bottom of the pan.
-I used four Costco boneless chicken breast halves. (Found in freezer section.) I sliced each one in half for eight small pieces total.
-This was delicious served cold as a leftover the next day.

9/17/10

Chicken, Apple and Smoked Gouda Salad




What's for dinner?? Every mom's favorite 6 o'clock question.
I wanted to make a salad Sheri found in Southern Living Magazine. Jake's response? Not enough of a man-salad to interest him. He wanted "5 Guys Burgers and Fries". One of his favorite places to eat dinner. I couldn't do it. Last time I ate there, I felt like I was going to give birth to a 10 lb. brick.
It was a stand-off.
In the end, he got a greasy burger and fries. I got a fresh salad, loaded with greens, crisp apples and celery, moist chicken, sweet Craisins and crunchy roasted cashews. Oh did I mention the fresh home made honey mustard basil dressing? Yum.



Chicken, Apple, and Smoked Gouda Salad (updated 1/2015)
adapted from Southern Living Magazine
print recipe

2 Gala apples, thinly sliced (about 1 lb.)
2 tablespoons fresh lemon juice
1 (6-oz.) package baby spinach and spring greens mix
3 cups chopped, cooked chicken
1/4 of a small red onion, sliced thin
1 1/2 cups (6 oz.) shredded smoked Gouda cheese
1 1/2 cups thinly sliced celery
1 1/2 cups sweetened dried cranberries
1 1/2 cups salted cashews or pecans

Honey-Mustard Dressing:
1/4 cup mayonnaise
1/4 cup olive oil
1/3 cup cider vinegar
1/4 cup chopped fresh basil
1 teaspoon Dijon mustard
3 tablespoons honey
1/2 teaspoon ground red pepper (optional)
1 teaspoon coarse ground pepper
dash coarse sea salt

For Salad:
Toss apple slices with lemon juice.

Layer salad greens, apples, chicken, and next 5 ingredients in a large glass bowl. Serve immediately, or cover and chill up to 8 hours.

For Dressing:
Whisk together all dressing ingredients, or use immersion blender, and blend until combined.
Toss salad with 1/4 cup Honey-Mustard Dressing just before serving. Or, layer salads on individual plates and drizzle with dressing.


Tips: (after making this several times, I changed the dressing up a bit again, updated 1/2015)
-One small Rotisserie chicken may be subbed for the 3 cups cooked chicken.
-I prefer to plate the salad individually, and dress each salad.
-The original dressing recipe calls for 1 cup of mayo. Waaay too much mayo for my taste. I cut the mayo and added some olive oil and vinegar. Still a creamy dressing, just not as rich.
-Sheri used pears instead of apples. Perfect for pear season!

5/7/10

Mother's Day Menu 2010 -Part 5- Sweet and Sticky Grilled Chicken




Mom,

Thanks for:
Hot breakfast every morning. I begged for cold cereal, but you would only let us have it two mornings a week. Because you thought eggs, ham, potatoes and toast were healthier :) Remember the phase I went through in jr high when I wanted soup & sandwich for breakfast? Of course, you accommodated me. Weird kid.
All of those home made lunches, because I wouldn't eat school lunch.
All of the drill and cheer costumes/uniforms and all of the school clothes you hand made for me. The sequined hat you made when I was in baton with matching wrist cuffs (red white and blue, of course). The mint green and white striped poncho you crochet in the 4th grade ( still have it), with pom poms, and fringe on the ends that Dad helped cut, while I waited for the school bus. All of the Mother -daughter matching dresses. How did I miss out on the sewing gene?

Always welcoming my friends into our home.
An endless supply of brownies, cookies and your favorite, Hawaiian Punch for fam and friends.
You taught me about love for family. Family was always first for you and Dad. I look back on my childhood with fond memories. Now that my third child is about to graduate from high school, I'm starting to really understand how wonderful you were/are. I'm just beginning to "get" what you gave up for me. You moved thousands of miles away from your mom. You left all of your friends and family in Japan to be with your husband, and raise your kids in a country where you struggled to learn the language. You had to learn how to drive a car at 30. How to write checks, keep a house, take care of us, all without the support of your family. Sometimes, Dad was on a ship for months at a time. The pay of a Navy Chief was small, and somehow, you seemed to make it all work-without credit cards! About once a year you could call home and talk to your family. I remember those calls- lots of laughing and loud talking in Japanese; the call always ended with a few tears.




You never had anything negative to say, about friends, neighbors, Dad or your kids. You just loved us. All of us. My lasting memory of our days on Country Lane will be you- leaning out of the side door in your house coat saying "Play nice". That's been your life motto. Play nice. Treat others with love and kindness. I'm still learning. When I grow up - all the way, I hope to be like you.
Love you Mom.

If you are lucky enough to be with your mom this Mother's Day, treat her to this yummy and simple Sweet and Sticky chicken. She'll absolutely LOVE the ginger pomegranate sauce!




Sweet and Sticky Grilled Chicken

1 1/2 cups Pomegranate juice
1 cup plus 2 tablespoons packed dark-brown sugar
1/2 cup soy sauce
2 tablespoons finely grated fresh ginger
1 garlic clove, minced
8 chicken breast halves, or equivalent amount of assorted chicken pieces
Coarse salt,pepper
olive oil to prevent sticking to grill


Bring juice, sugar, soy sauce, ginger, and garlic to a boil in a saucepan. Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes. Let cool.
Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each piece of chicken (this will help the flavors permeate the meat). You may also use skinless chicken.
Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Generously salt and pepper chicken and brush with olive oil. Place chicken on grill, cook for about 5 minutes. Turn chicken and begin basting side that was just grilled. Close cover, and grill 4 minutes. Flip chicken, and brush with additional sauce. Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total.

3/9/10

Sweet and Spicy Asian Hot Wings






Years ago, Grant's sis Sheri invited us to go to Lake Powell on a boating trip. Four fun filled days of houseboat, camping, water sports, and of course eating. You know how people always say food is so good on a camping trip? I never share that feeling, because camping + me= don't go together. Except this time. We had a guy come with us who was a master of grilling. He brought along some chicken and I still remember, 25 years later, how delish that chicken was. It was cooked low and slow (one secret to grilling chicken successfully, that I have never mastered bc I'm too impatient) and it practically fell off the bone.
One of the guys on the trip taught Grant how to properly eat a chicken wing. We still laugh about his technique. It was: place the entire wing into your mouth (this was a full size wing, not the party wings we now have available), with the exception of one small corner or end of the whole wing. Now I'm not sure how to explain the next step(s)- but when the bone was removed from his mouth, no meat remained. This all happened without opening his mouth. It's all a mystery to me.
This recipe is adapted from Tyler Florence. I added a little honey to sweeten it to my taste. Loved the sauce. Great for chicken, especially if you are grilling. Sweet, spicy, tangy. If you are into wings, or basketball, a perfect dish for your March Madness party!




Sweet and Spicy Asian Hot Wings
adapted from Tyler Florence- Hot Wings
printable recipe

2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped

Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
1/2 cup honey
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
2 garlic cloves, minced
2-inch piece fresh ginger, smashed with the side of a large knife
Directions
Preheat the oven to 400 degrees F.

Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.

Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Tips:
-I made these for a party, and purchased a large (10 lb) bag of frozen chicken wings at Costco. Tripled the sauce, perfect amount of sauce to wings.

7/6/09

Panko and Ginger Crusted Chicken with Stir Fried Vegetables and Sweet & Sour Mustard Sauce






Sometimes, I pick up a recipe and know I'm going to love it. I found this one a few months ago, in Gourmet magazine. It was really simple and fresh. I had a few issues with finding fresh looking bok choy, so I subbed some snow peas instead. The coating on the chicken is so yummy. Panko. I love panko crumbs. I'm not a huge fried chicken fan, but I loved this chicken. Maybe I just loved the coating. I kept eating it, and wondered if they sell Panko cereal at the grocery? You know, instead of Raisin Bran, just pour a bowl of fried up Panko crumbs. Healthy, I know. Back to the recipe- You could use any variety of vegetables in your garden (you have one, right?) or at your local farmers market. If you can't find Chinese mustard, just whisk up a little dry mustard with some cold water. Same thing. Don't skip the sauce - The sauce totally makes this dish.

Panko and Ginger Crusted Chicken with Stir Fried Vegetables and 
Sweet & Sour Mustard Sauce
Home Cooking with Charlie Trotter
print recipe

Sauce:
1/2 cup honey
1/4 cup Chinese mustard
2 tablespoons Rice Wine Vinegar

Chicken:
4 boneless, skinless chicken breast
2 cups Panko bread crumbs
2 tablespoons peeled and minced fresh ginger
1 egg (lightly beaten)
2 tablespoons canola oil

Vegetables:
2 tablespoons canola oil
1 tablespoon peeled and minced fresh ginger
2 cups coarsley chopped bok choy
1/2 cup juliened leeks (white part only)
1/2 cup sliced water chestnuts
1 cup bean sprouts

Prepare sauce: Combine the honey, mustard and vinegar in a small saucepan and cook over medium heat for 5 minutes or until warm. Set aside.
For chicken: Cut each breast lengthwise into 4 strips and season with salt and pepper. Combine the panko bread crumbs and grated ginger in a shallow dish. Dip each chicken strip in the egg and coat with panko mixture. Heat the canola oil in a large saute pan over medium heat and add the chicken strips. Cook for 2 to 3 minutes on each side, or until golden brown. Remove from the pan and drain on paper towel.
For vegetables: Heat the canola oil in a large saute pan over medium heat.
Add the ginger and cook for 30 seconds. Add the bok choy, leeks and water chestnuts and cook, stirring for 3 minutes. Add the bean sprouts and cook for 2 minutes or until the vegetable are just tender.
Spoon some of the vegetables in the center of each plate. Arrange the chicken over the vegetables and drizzle the sauce over the chicken and around the plate.
Serves 4

5/27/09

Santa Fe Enchiladas





How do you know when recipe is a success? How about when your 17 year old son asks if you can make it for his birthday dinner...next January. I tried these enchiladas out after my friend Emily emailed me the recipe. I loved the spicy, tangy combo in these enchiladas. Now, I'm not a big fan of spicy, but this was just right with a dollop of sour cream on top. They are a little time consuming, so I made the sauce and completely assembled the dish, the day before. Oh, second sign of successful new dish...all of the leftovers disappeared.




Santa Fe Enchiladas
Emily Mortensen
print recipe

4 boneless, skinless chicken breast halves, boiled and shredded
1 lime, juiced
1/2 onion, chopped
1 crushed garlic clove
1/2 cup cilantro
6-8 corn tortillas, I used white corn
1 lb jalapeno jack cheese, shredded
sour cream

Enchilada Sauce
5 dried Pasilla chiles (I used 3 fresh, roasted)
3 dried California chiles (I used 1 Anaheim, roasted)
1 fresh green chili, seeded and chopped
1 jalapeno, seeded and chopped*
2 cups chicken stock
1/2 cup fresh cilantro leaves
2 cloves garlic
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon red wine vinegar
1 tomato, chopped
1/2 cup cream or half and half (optional)
salt to taste, ground pepper

2 tablespoons vegetable oil

Make enchilada sauce in advance, up to a day if desired. Over a medium high heat, roast the chiles until fragrant, about 60 seconds. You may do this over a flame if you have a gas cook top on your stove, or put the chiles in the oven (click here for instructions)
After roasting, seed and remove stems from all chiles, using food handler gloves*. You may roast all of the chiles. I roasted the first two types, then just sauteed the green chili, and added the jalapeno fresh. If using dried chiles, heat the chicken broth, and pour over the dried chiles. Let sit covered for about 20 minutes, until chiles are hydrated. In a blender, in batches, place the chiles and stock, and other remaining chiles. Blend until sauce is completely smooth. Add the 1/4 cup cilantro leaves, garlic, oregano, cumin, vinegar, tomato, salt and pepper. Add cream if using. Continue blending until all sauce ingredients are smooth.

Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.

Assemble enchiladas:
Grease a 9x13 pan, spread about 1 cup of the enchilada sauce in the pan to coat the bottom.
In a large saute pan, saute the onion and garlic in 2 tablespoons of olive oil, for about 5 minutes over medium heat. Throw in shredded cooked chicken and toss with a little bit of the enchilada sauce, enough to coat. Squeeze in the juice from one lime. Heat until warmed through. Add 1/2 cup fresh cilantro to the chicken mixture and set aside. Warm the tortillas (to prevent tearing) and fill each tortilla with chicken mixture and shredded cheese. Roll and place seam side down in 9x13 pan. You may also make this casserole style, layering tortillas, filling and cheese twice, ending with cheese on top. When all tortillas are rolled, top with remaining sauce, and grated cheese. Bake in 350 degree oven for about 30-45 minutes or until bubbly and heated through.
Makes 6-8 enchiladas.

Tips:
-**Using food handlers gloves is a REALLY GOOD IDEA while seeding and chopping jalapenos. The seeds are HOT, so make sure to remove them from the jalapenos, unless you like your food extra spicy. The oils from the chili will remain on your hands long after you wash. Oh, and don't ever try to put on contact lenses after seeding a chili. Bad idea, trust me.
-I don't think it's important to use exactly the same chiles mentioned in the recipe, or the type I used. Depending on the grocery store visited, or the area of town, I saw a variety of different dried and fresh chiles. Summer months would be a great time to make this dish, when fresh chiles are plentiful. All total, I think you need about 3 cups of chiles.
-I added the 1/2 cup of cream/half and half to the sauce, because the sauce was a little to spicy for me, and we were serving the dish to kids. Adding the cream also cut a bit of the tang.
-If you assemble the dish the day before, or earlier in the day, cover with foil, (spray the foil with PAM to prevent the cheese from sticking to the foil) let it sit at room temperature for about 1/2 to 1 hour before cooking. Cook covered for about 20 minutes, then remove foil for the last part of baking.

5/22/09

Texas Grilled Chicken with Lime Butter










Memorial Day thought-
I dropped by my friend Anne Marie's the other day, and there on her porch was a painting, waiting to be shipped. To say Anne is a talented artist is an understatement. Not only is Anne Marie a
talented artist, but her husband Garth is a gifted landscape artist. Last night, Anne was featured on a local news story about Project Compassion. She and 4 other artists have taken on the monumental task of painting portraits of fallen soldiers from Iraq and Afghanistan and giving the paintings to their families. So far, they have donated their time and talents and painted about 1,500 portraits. They only have about 3,500 to go! What an amazing gift of love.
Are you looking for an alternative to grilling hot dogs and hamburgers for Memorial Day weekend? OK, so maybe not for the kids, but the adults in your company will love this. I found this recipe when I Googled "chicken lime and onion". About 386,000 results. The spice coating is really flavorful, so fresh vegetables are a perfect accompaniment. We had this last night with rice, corn on the cob and fresh green beans. The spices on the chicken make the outer layer a beautiful dark color. And the lime butter. Oh my. Pass it around. Yummy on top of the corn on the cob, too.
Happy Memorial Day. And thank you to all who give up so much to serve our country. We love you and will be praying for you.



Texas Grilled Chicken with Lime Butter

3 1/2 lbs chicken, bone in or boneless

Spice seasoning for chicken:

1 tablespoon ground Cinnamon
1 tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon unsweetened cocoa powder
salt and pepper to taste
3 tablespoons olive oil
1 tablespoon Balsamic vinegar

Lime Butter:
1/2 cup butter, melted
1 Tablespoons fresh lime juice, not out of the bottle
1 Serrano chili, minced (optional)
2 tablespoons minced onion
cilantro, chopped (optional)


In a bowl, combine all of the spice coating ingredients. Blend well. Dip each piece of the chicken into the spice mixture, place in a 9 x 13 pan. Grill the chicken, over medium heat. About 7-8 minutes on each side, if boneless. More time needed if chicken has bones attached.
In another bowl, combine the butter and all of the lime butter ingredients. Mix well. Drizzle lime butter over chicken pieces on serving platter. Garnish with fresh lime slices. Or pass lime butter with the chicken.

Tips:
-I used 4-5 large chicken breast halves, sliced in half, then pounded a little with a mallet to tenderize and thin out a bit for grilling .

4/1/09

Dana Pullen's Chicken Feet and Rice



When we were in New Orleans a few months ago, we had this dish at a little out of the way diner. It was so good, we wanted to lick our feet, I mean, fingers. It was a little hole in the wall place, you know the type, not listed in travel books, better than any Zagat listed restaurant...I asked the waitress for the recipe, and she finally agreed, as long as I promised not to share it with any one else. But you won't tell, 'cause we're friends, right??

handwritten by our waitress-


Dana Pullen's Chicken Feet and Rice

You can't get chicken feet at the supermarket these days, so you gotta go to a butcher store and beg for them*. (They are usually thrown away) Once you get them, rinse them off, drop them into a pot of hot boiling water for five minutes and then take them out and the outer skin will just roll right off. Make sure you get it all off because there's no telling where the chicken's been walkin'. Now that the skin is cleared off, take your cast iron dutch oven, cover the bottom with oil, put in the feet and fry til golden brown. Then put in a handful of chopped onions and one toe of garlic (flattened). Fry the onions until you can see through them. Put the desired amount of rice (depending on the amount of people you are feeding) and cover with water. Salt pepper, and bring to a boil. Put the lid on and cook until the rice is fluffy and the chicken feet are tender.
Now this part is IMPORTANT:
The only way to eat a chicken foot is to gnaw on it. The round ball of the foot is the best part. The are a gristly kind of thing and can be used in soups, but best when fried.

*Even though Ms. Pullen says you can't find chicken feet in the supermarket, I have talked to a lot of people who have seen them there.

This recipe is also printed in one of my favorite cookbooks "White Trash Cooking" By Ernest Mickler.

Happy April 1st.

3/25/09

Barbeque Chicken Pizza




Remember when California Pizza was all the rage? It was years before it came to a city where I lived (Spokane & later Salt Lake). So, every time we visited Las Vegas, or California or Naples, FL (places we frequented for one reason or another in the 90's) we HAD to make a stop at CPK. My early favorite was Barbeque Chicken pizza. I also loved Thai pizza and one of our family favorites was BLT pizza. I found a recipe in the newspaper, and later found CPK had their own cookbook (find it on Amazon), and added it to the collection. Their pizzas are the thin crust type. Most pizza places let the crust or cheesy topping take center stage. A few times back in the experimental stages, I made bbq chicken pizza with thick crust (because I love a good thick crust pizza), but realized that thick crust and lots of cheese take away from other toppings in this case. I like the dough recipe attached. It's easy and makes about two 14-16" pizza crusts, or about 4 -8" crusts. If you are in a hurry, or making your own crust is too overwhelming, or you are a super-under achiever (sorry, had to throw that in) you can buy frozen bread dough, and roll it out really thin, or use a pre-made pizza crust. Sometimes, you can even talk one of those take and bake pizza places into selling you the crust-all rolled out.

Barbeque Chicken Pizza
print recipe

Dough:
1 1/4 cup lukewarm water
1 package yeast or 2 1/4 teaspoons
1 teaspoon sugar
2 large eggs, beaten
4-5 cups flour
2 teaspoons salt

Stir yeast and sugar into warm water. Let stand about 10 minutes until foamy.
In large bowl mix eggs and salt, add yeast mixture. Add flour a cup at a time, just until dough pulls away from bowl. If using mixer, continue mixing with dough hook attachment until smooth and elastic. Put dough in large oiled bowl, and sit in warm place for about 1 hour or until doubled.

Filling:
3 chicken breasts, cooked and chopped or shredded
barbeque sauce
2 1/2 cups shredded smoked Gouda cheese
2 cup shredded mozzarella cheese
1/2 cup chopped red onion ( I like a little more)
1/2 cup chopped cilantro (same here)

Barbeque sauce:
2 cups ketchup
1-cup brown sugar
5-8 drops hot sauce
1 tsp dry mustard
1 clove garlic (optional)
3 Tbsp Worcestershire Sauce
ground pepper

Heat all ingredients in pan on stove. Add more sugar, hot sauce or garlic according to your taste.


To assemble:

Preheat oven to 425-450 degrees. Important to have the oven HOT when placing pizza in oven.
Place the chicken in about 1/4 cup barbeque sauce and let sit for a few minutes. Roll out the pizza dough into a 14" circle and place onto a pizza pan that has been sprayed with cooking spray or dusted with cornmeal. Spread about 3/4 cup of barbeque sauce onto the crust. Top with half of the chicken, half of the Gouda and mozzarella, red onion and cilantro. Repeat the process with the ingredients on the other crust. You should have two 14" crusts and assembled pizzas.
Bake at 425 for about 12-15 minutes on lower half of oven, or until cheeses are melted and bottom of crust is golden.


Tips:
-If you don't want to make your own sauce, I'm not going to lie- it won't be as good. If store bought is your only option, and you can't get your hands on any specialty bottled sauce, KC Masterpiece original works.




3/4/09

Black Bean Chicken Taco Salad




I have fond memories of my Mom's tacos. She made tacos using ground beef, chopped onion, a package of Schilling Taco Seasoning, Ortega taco shells, American cheese, chopped tomatoes, grated carrot, and iceberg lettuce. I LOVED taco night. When I was a young married girl (yes, very young). How young? Well, let's just say I was still technically a teenager when I crossed the threshold. YIKES. During the first week of our marriage, I made tacos for dinner. Now, you have to know that when Grant was a young strapping groom, even though he weighed about 150, he had the appetite of The Hulk. I could make a dinner for six and have NO LEFTOVERS. If you cook, you know how satisfying that is. I loved cooking, and he loved eating. Let me set the scene - We lived on 6th Avenue, right next to the Salt Lake City cemetery -a one bedroom apartment, with an all turquoise kitchen, complete with turquoise counter tops, refrig, oven, sink and carpet. Nowadays we would call that "vintage". Back then, I thought, well, at least I didn't get the apartment across the hall with PINK appliances and red carpet. We were students, poor and in love. Back to the food- So I whipped up some (I thought) yummy tacos one night. Grant sits down, and proceeds to eat ONE. Yes, ONE taco.
Him "Thanks for dinner, that was great"
Me "You are only eating ONE? Have some more"
Him "No thanks, I'm full"
Me "Are you sick??"
Him "No, just full"
Me " NO, you aren't full, did you already eat something else?"
Him "No, I'm just really full"
Me "You didn't like it "
Him " No, really (lie) I liked it, I'm just full"

Then I continue to grill him for the rest of the evening, until I find out Grant doesn't like hard shell tacos. How could I have married a man who didn't like hard shell tacos? I mean, I didn't even know soft shell tacos or taco salad even existed until the early 80's! Whatever.
And what's up with not just fessing up and telling me ??? Maybe he thought I would make a big deal out of it or something silly like that...
So, I gave up making hard shell tacos and stick to soft tortillas and taco salads. This is a recipe I adapted from Cooking Light a few years back. It's a simple ordinary dish, except for the dressing. The Cooking Light dressing has a lot of ZING to it.
Everyone in our family loves this. Even Grant.






Black Bean Chicken Taco Salad

3 chicken breast halves, or about 4 cups cooked chicken
8-10 cups chopped Romaine lettuce
1 15 oz. can black beans, drained and rinsed
2-3 tomatoes, chopped
1/2 red onion, chopped
1/2 bunch cilantro, chopped
Cheddar or Jack cheese, grated
1 lime (half for chicken, half for dressing)
Tortilla chips

Creamy Cilantro Lime Dressing:
1 cup buttermilk
1 cup mayonnaise
1/2 bunch cilantro, washed and chopped
1 Tablespoon Taco seasoning
juice from half of one lime
1/2 teaspoon garlic salt
fresh ground pepper

Lower in fat, great flavor
Cooking Light recipe:

Lime Vinaigrette:
1/2 cup chopped seeded tomato
1/2 cup chopped cilantro
4 tablespoons olive oil
2 tablespoons Cider Vinegar
2 teaspoons lime rind, grated
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 garlic clove, chopped
4 Tablespoons mayo (optional, but necessary in my opinion)


Season chicken with salt and pepper, squeeze juice from lime onto chicken. Cook in oven under broiler for about 8-10 minutes, depending on thickness of meat. Remove, and let cool, then slice and set aside. If the weather is nice enough , grilling this on the bbq is best.
Combine salad ingredients into large bowl. Toss with cooled chicken. Add desired amount of cheese and tortilla chips.
Combine all dressing ingredients into blender or bowl, and whisk or blend until smooth.


Tips:
Unless the salad is being served and eaten all at one sitting, I toss the chips, cheese and dressing with each individual serving.
Great with a half bag of frozen corn, thawed, or chopped bell peppers or sliced olives.
Sometimes, I substitute sour cream for the mayo, or add 1/2 block (4 oz) of softened cream cheese to the dressing. In this case, I just add a little more garlic salt and taco seasoning.