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Posts Tagged ‘chicken’

Szechuan Chicken and Red Rice Salad with Sesame Dressing

The New Whole Grains Cookbook by Robin Asbell

1 1/2-2 c. water (use smaller measure for Himalayan red rice, the larger for Wehani or other long grain)
1 c. red rice, washed and rinsed*
3 T. tahini
1/4 c. soy sauce
1 T. rice vinegar
1 T. hot sesame oil
1 T. dark sesame oil
1 T. sugar
1 T. minced ginger
2 t. minced garlic
1/2 t. salt
1/2 t. crushed szechuan peppercorns, optional
8 oz. boneless skinless chicken breast or thighs, cooked and shredded
2 c. bean sprouts
1 cucumber, peeled, seeded and sliced
4 scallions, slivered
1/4 c. chopped dry roasted peanuts

In a 1-qt saucepan with a tight fitting lid, bring water to a boil, then add washed rice. Return to a boil, reduce heat and cover, simmering for 25 minutes or until water is absorbed. Remove from heat and let stand 10 minutes. Allow to cool to room temperature. In a measuring cup or small bowl, whisk tahini, soy sauce, sesame oils, rice vinegar, sugar, ginger, garlic, salt and crushed peppercorns (if using). Put shredded chicken in small bowl and toss with 2 T. of dressing; add remaining to rice and stir to coat. Fold rice, chicken and cucumber gently in bowl, top with scallions, sprouts and peanuts.

*- To wash rice, place in bowl and cover with water. Swish with fingers, rubbing the grains around until water is cloudy. Drain, rinse through a wire strainer and shake excess water off.

KATE’S RECIPE NOTES:
Yum, the dressing is divine! I only used enough on the rice to hold it together, reserving the remaining to pour over as it was served. I chopped a red pepper into this as well for some extra antioxidant power. I did not have the two different kinds of sesame oils, just the basic and it tasted fine using that in the same amounts. The vegetables will soften in the dressing overnight; if you want to avoid this, keep everything separate and toss together just prior to eating to retain the crispness. I would love to try this on Soba noodles.

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And despite my best attempt on Picnik to lighten up the photo and make them a bit more appealing, it just plain sucks. But the recipe was delicious.

Ancho Chili Chicken

From Cuisine at Home magazine

1# boneless skinless chicken breasts
1 t. dried mexican oregano
1 t. ground cumin
Salt and Pepper

Sprinkle seasonings over chicken and set aside.

2 dried ancho chilies, stemmed and seeds removed, torn into pieces
2 medium tomatoes, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 corn tortillas, cut into strips
1 1/2 c. chicken broth

In large pan over medium heat, saute onion in oil until translucent and soft. Add tomato and garlic and cook for about three minutes. Scrape into bowl and wipe out pan. Heat more oil and add in chicken, seasoned side down. Cook until browned, flip over and cook other side until almost cooked through. Remove to fresh plate. Wipe pan once more. Add chilis and toast in a tablespoon of oil until browned and fragrant. Add in tomato and onion mixture and stir to combine. Nestle chicken in vegetables and pour in the broth. Bring to a boil and then simmer until chicken is cooked through. Carefully scrape sauce into food processor or blender and blend smooth. Add back to pan with chicken to heat through, if needed. Serve topped with cilantro, lime wedges or crumbled cheese.

KATE’S NOTES: This is my version of the recipe, although I didn’t vary too much from the original; mostly I just changed up the cooking procedure. I added the corn in with the tomato/onion mixture, blending it right in with the sauce. I cooked a yellow rice pilaf with poblano and jalapeno pepper and stirred a can of black beans into it as it was nearly done cooking. It was this mixture that I used for the veggie patty

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Chicken Alfredo Vegetable Soup with Tortellini

2 large carrots, peeled and diced
1 medium onion, diced
2 stalks celery, diced
3 boneless chicken breast, cut into bite size pieces
2 qts chicken or vegetable stock
2 t. dried basil
1 t. dried oregano
salt and pepper
2 c. frozen cheese filled tortellini
1 jar prepared alfredo sauce (i used Bertolli Roasted Red pepper flavor)

In a large stockpot, saute vegetables in olive oil until soft. Stir in basil and oregano. Season chicken with salt and pepper and add to pot, stirring occasionally until partially cooked. Add in stock, bring to a boil and allow to simmer until vegetables are tender and chicken is cooked through, stirring occasionally. Add in tortellini and cook until tender, about 5 minutes. Stir in alfredo sauce, taste and season with salt and pepper if needed.

If thicker soup is desired, make a paste of 2 T. soft butter and 2 T. flour and stir into soup. Allow to cook for 2-3 minutes to cook off raw flour taste. Use more butter and flour if a thicker soup is your thing.

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Chicken Paprikash

(from ‘Simply Stews- More than 100 Savory One Pot Meals by Susan Wyler)

2 pkgs boneless chicken thighs, trimmed of excess fat
1 medium onion, diced
4 medium carrots, peeled and diced
1 qt. chicken stock
2 T. sweet hungarian paprika
1 c. sour cream

Oil, salt and pepper

In a deep saucepan, heat oil and saute onion over medium heat until browned and tender, about 8-10 minutes, stirring frequently. Sprinkle chicken with salt and pepper and add to pan in batches, searing each side well. Sprinkle with 2 T. of paprika, add in carrots and chicken stock and stir to combine. Bring to a boil, reduce heat and simmer, 1-1 1/2 hours until meat is very tender. Remove chicken to plate, stir in sour cream and whisk to combine. Do not allow to boil. Add chicken back to pot and heat gently. Serve over spaetzle.

Spaetzle

4 eggs
6 oz milk
1/2 t. pepper
1/2 t. salt
nutmeg to taste
12 oz flour

Whisk eggs, milk and seasonings until well combined. Add in flour and gently blend with fork until incorporated. Allow to rest for 15 minutes. Heat salted water to a boil and using a spaetzle cutter, add in dough only enough to cover surface of water. Cook until a creamy white, remove from water with mesh sieve and drain in colander. When all dough is done, heat 4 T. butter in a large skillet over medium heat, and when browned, add spaetzle. Allow to cook without stirring for several minutes, then stir or shake pan gently to redistribute. Heat through, season with salt and pepper if needed and serve with Paprikash.

RECIPE NOTES: I subbed in the thighs; the original recipe called for a whole cut up chicken but thighs are my favorite. I added in a few boneless breast pieces for Mike as he prefers white. The original recipe had no carrots, and I thought it needed something for color. Squash would also do well in this. Be careful about mixing the spaetzle dough too much as it can toughen it. After it rests, if it seems too thick (as in it won’t easily dribble off a spoon) gently stir in a little more milk to thin it out. When you put the dough in the spaetzle cutter, it should begin to drip easily through the holes; if it doesn’t it’s too thick. In addition to the sour cream at the end, I added a small amount of flour/water paste (slurry) to thicken it a bit more. If you do this, be sure to cook for 2-3 minutes (not boiling or the sour cream will curdle) to cook out the raw flour taste, then season with S&P.

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Jambalaya

2 T. vegetable oil
1 medium onion, chopped
2 bell peppers (1 green, 1 red), chopped
1 jalapeno pepper, seeded and diced
2 cloves garlic, minced
2 links smoked sausage, diced
3 links andouille sausage, diced
2 boneless chicken breasts, cut into bite size pieces
1 ½ c. long grain rice
1 ½ c. tomato sauce, or puree
3 1/2 c. water
2 c. frozen whole kernel corn

Heat oil in large dutch oven or heavy pot with lid. Add the onions, and the green pepper. Cook over medium-high heat, stirring frequently for about 10 minutes, stirring often. Add in the red and jalapeno pepper and sauté for 5 minutes. Reduce heat to medium, add in the garlic and cook until fragrant. Reduce heat to medium low, and cook, stirring occasionally, for 5 minutes.

Meanwhile, in a separate pan, brown the andouille and smoked sausage. Drain off any accumulated fat and add in chicken. Sear and cook until lightly browned, stirring occasionally. Turn off heat. Meat can be slightly underdone at this point; it will cook further with the rice and vegetable mix. Add rice to pepper/onion mixture and stir to coat with oil. Cook, stirring frequently until rice browns slightly, about 5-7 minutes. Add in tomato product and stir to coat. Pour in water, corn and meats, stir to combine. Bring to a boil; reduce heat and simmer 20-25 minutes, or until liquid is gone and rice is cooked

RECIPE NOTES: Feel free to sub any kind of sausage you wish; chorizo would be good in this. I used smoked turkey sausage, along with the andouille and it was very nice. I use uncooked andouille and removed the casings, browning and breaking the meat up in the skillet.

If shrimp is your thing, toss those in as well. Skip the corn if you don’t care for it, or add in some legumes if you want. A 15-oz can of black beans is a nice addition. They can be stirred in at the end and allowed to gently warm.

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Thai Thighs

HAPPY NEW YEAR TO  EVERYONE!

My in life, real friend Angela has this fantastic recipe for Thai Chicken (or as she calls it, Thai Thighs) that mixes up a whole mess of flavorful items that is poured over chicken and baked. Simple, easy….and fabulous. Like Angela. See?? Here she is…..

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Thai Thighs

from Angela’s Kitchen
6 servings

3 1/2 lbs chicken thighs
6 cloves garlic, minced
5 tablespoons GFCF hoisin sauce (such as Dynasty)
4 1/2 tablespoons peanut butter
1 1/2 tablespoons fresh ginger, finely grated
1 1/2 tablespoons GFCF soy sauce
1 1/2 tablespoons toasted sesame oil
1 1/2 tablespoons lemon juice
1 teaspoon GFCF hot pepper sauce
3 tablespoons fresh cilantro, chopped
1/2 cup green onions, sliced thinly

In a bowl combine garlic, hoisin sauce, peanut butter, ginger, soy sauce, sesame oil, lemon juice and hot pepper sauce. Remove skin and fat from thighs. Rinse. Arrange chicken thighs in a 9×13 baking dish. Spoon sauce over the chicken, coating all sides of the chicken with the sauce. Bake at 375F degrees for 45-50 minutes or until cooked through.

RECIPE NOTES: Of course, if you don’t have a gluten intolerance, or celiac disease, than use any old sauces you have on hand. We enjoy subbing in lime juice for the lemon in the recipe; I don’t know….it just adds ZING! We use chili garlic sauce for the hot pepper sauce since we keep it on hand, and then we cut the garlic back. I have also used commercially prepared peanut sauce in place of the peanut butter with excellent results. Don’t skip on using fresh ginger!

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Stir Fried Chicken in Lettuce Leaves

From Food and Wine magazine, April 2007

1# boneless skinless chicken, cut into strips
3 large garlic cloves, finely minced
2 T. fresh ginger, finely minced
½ t. crushed red pepper flakes
1 T. vegetable Oil
Salt and pepper

Combine all ingredients in bowl, let stand for 10-15 minutes

For the sauce:

¼ c. Chinese black bean sauce
2 T. soy sauce
1 T. sugar
1 T. cornstarch dissolved in 2 T. water
2 T. dry sherry (optional)

Mix all ingredients together in small bowl.

Pour two tablespoons of oil into sauté pan and heat until smoking. Add chicken (watch for splattering!! Use a screen, or cover initially) and allow to cook on one side until almost cooked through, about 3-5 minutes. Toss chicken and cook about 3 minutes more. Stir sauce and add to pan, stirring continually. Cook for about 2-3 more minutes.

Serve with shredded carrot and mint in lettuce leaves. Use butter lettuce or green leaf. Crushed peanuts are optional, but highly delicious.

RECIPE NOTES: The original recipe for this dish calls for boneless chicken thighs. If you like your chicken dark, go for it. I doubled the sauce recipe because we like food like this to be saucier, by all means cut it back if you prefer less sauce. I did not have sherry on hand and the dish was delicious regardless. The carrot originally is served shredded and cold, but I used the side dish and it was fine. The addition of chopped peanuts was wonderful.

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Gingersnap Chicken with Apple Compote

1 pkg boneless skinless chicken breast
10-12 gingersnap cookies
1 medium shallot, sliced
2 apples, cored and thinly sliced
6 dried figs, stems removed and thinly sliced
1/3 c. dried raisins
1/4 c. sliced roasted almonds
Oil and butter for saute
Apple cider for deglazing.

Process cookies to a fine crumb in food processor; place on large plate. Pat dry chicken pieces and press crumbs to both sides. Heat oil in large saute pan, add shallot and cook until translucent and slightly browned, remove to small bowl. Heat a little more oil and add chicken, cooking until browned on both sides, about 4-5 minutes per side. Remove to plate. Add 2 T. butter and allow to brown, then add apples and cook without stirring for about 5 minutes. Stir, add in figs, raisins, almonds and shallots and mix to combine. Pour in about 1/4 c. apple cider and deglaze the pan. When fully reduced, place chicken on top of compote, cover and allow to cook until chicken is cooked through; about 10-15 minutes. Season with salt and pepper, if needed. Serve chicken topped with compote.

Recipe Notes: For a tangier taste, cider vinegar can be used to deglaze. For the apples, use something that will stand up to cooking for best results. Mix up the dried fruit to taste; I think currants would be great in this, or possibly chopped dried apricots too.

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Moroccan Chicken

3# chicken thighs, fat trimmed
4 T. tagine spices
4 garlic cloves, finely sliced
4 T. olive oil
Salt and pepper to taste
2 medium yellow onions, thinly sliced
1 lemon, thinly sliced
1/2 c. pitted kalamata olives

Wash and trim chicken, leaving skin intact. Mix spices, garlic, oil, salt and pepper to a smooth paste and pour over chicken, turning to coat thoroughly. Marinate for up to three hours.

In a large stock pot, heat some oil of choice and saute onions until soft. Remove to bowl. Brown chicken on all sides, scrape any marinade leftover in bowl into pot and add about a cup of water. Stir thoroughly. Add in onions and stir to incorporate. Lay lemon slices on top. Bring to a boil, cover and allow to simmer slowly until chicken is very tender but still holds together, 1 to 1 1/2 hours. Stir in olives and remove skin before serving. Lemon slices can be consumed and are delicious.

Notes: I have done this recipe with minced garlic and for some reason it just doesn’t work as nicely. The slices of garlic hold up very well in the cooking process and become very tender and sweet to eat. You don’t need to slice the garlic; I know it’s hard and a pain, but the end result is worth the effort.

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Curry Cashew Chicken Salad

From The Curry Book by Nancie McDermott

2 cups cooked chicken
1/2 c. dried cherries, cranberries or raisins
1/2 c. chopped roasted salted cashews
2 green onions, finely chopped

Dressing:
1/2 c. mayo or preferred creamy spread
2 T. mango chutney or fruit spread of choice
2 t. curry powder
2 t. red wine vinegar
1/4 t. fresh ground pepper
1 t. dijon mustard

Combine chicken, fruit, nuts and onion in bowl. Separately, mix together dressing ingredients and stir until combined and creamy. Pour over salad and stir thoroughly to coat. Chill. Eat.

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