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Entries in Chicken (54)


Chicken Tostados

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Well friends, it's been fun. I hope you enjoyed the recipes I shared with you this week, I sure did. I'll be turning the keys back over to Melissa today, expect some great food from her in the coming weeks. We've been getting really excited about upcoming farmer's markets and our own garden as the weather warms up.

When the weather gets hot, I like to turn to Mexican food. The fresh ingrediants are in their peak in the summertime, and the spiciness makes you sweat and actually cools you off. These tostados were simple, taking about five minutes to prepare, but were wonderfully flavored and filling.

1 cup purchased refried beans, divided
4 purchased corn tostada shells
1 1/3 cups leftover roast chicken meat (I used a rotisserie chicken)
1 cup thinly sliced iceberg lettuce
1/2 cup chopped seeded tomato
1/2 cup crumbled queso fresco or feta cheese
Hot sauce for drizzling
Lime wedges

Lightly grill or toast the shells. Spread the refried beans on the shells. Top with chicken, lettuce, tomato, and cheese, dividing equally. Add hot sauce liberally. Serve with a lime wedge and a Corona.


Chicken Marengo

Chicken marengo

I took a week off from the recipe swap, but when I came back, the theme was "Celebrity Chef" recipe. I submitted a pesto recipe from Giada DeLaurentiis. In return, I got this recipe, originally from Melissa d'Arabian, courtesy of Katie from So Tasty, So Yummy. It was a delicious dinner! I have added vegetables to pasta dishes before, but this dish had such a rich flavor from the addition of the tomato paste, broth, and wine. I made the recipe exactly as it was written, since I figured it would be a pain to use only a portion of the can of tomatoes, and it was enough to feed an army! Joel and I both had a pretty healthy serving size for dinner, a good amount for lunch the next day, and there was STILL some left over! This would be a perfect recipe to make for a crowd. I can see this becoming a new family favorite! Thanks for sharing, Katie!

3 Chicken Cutlets, sliced into thin paillards
Salt and Pepper
1/2 cup Flour
3 tablespoons Vegetable Oil
1/2 Sweet Onion, sliced
8 ounces Mushrooms, sliced
1Yellow Bell Pepper, seeded and julienned
3 tablespoons Tomato Paste
1/2 cup Red Wine
1 cup Chicken Broth
1 (14 ounce) can Diced Tomatoes
1/2 tablespoon Butter

Season the chicken with salt and pepper, to taste, and lightly dredge the paillards in flour. Heat the oil in a large sauté pan over medium-high heat; add chicken. Brown the chicken on both sides, about 3 minutes per side, until lightly golden. Remove from the pan and set aside on a plate. If necessary, add more oil to the pan. Then add the onions, mushrooms, and peppers and sauté until softened and fragrant, but not limp, about 5 minutes; season with salt and pepper, to taste. Stir in the tomato paste and cook for a few minutes to cook out the raw flavor. Turn up the heat and add the wine to deglaze the pan, scraping up any brown bits that were stuck to the bottom. Let the wine reduce for about 2-3 minutes, then add the broth and tomatoes. When the mixture begins to bubble, add the chicken back to the pan and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn off the heat and stir in the butter. Serve over pasta.


Lemon Thyme Chicken

Lemon thyme chicken

Last Wednesday, Joel went to the doctors for a physical. He had a 3:30 appointment and had to leave work a little early in order to make it. At about 4:15, I got a text from him saying that he was still waiting to be called back. It seemed as if he was annoyed, especially since I was the one who wouldn't leave him alone about making an appointment. By the time I looked at the clock again, it was 5:00, and I was getting yet another text from him saying that he STILL had not been called. He finally was called back at 5:30, after 2 hours of waiting, only to be told he was just fine and that the doctor didn't need to see him again for another five years! I knew how agitated he was, so the least I could do was have dinner on the table, waiting for him when he walked in the door. I made this chicken dish from Annie's Eats. It was, by far, one of the best chicken dishes I have ever made at home. I'm talking restaurant quality, on a plate in my own dining room! I had planned on making plain white rice to serve along side, but after reading Annie's post about her garlic rice pilaf (which I'll post soon), I had a quick change of heart, and I'm so glad I did. I honestly don't know which part of this meal I liked more!

2 Boneless, Skinless Chicken Breasts, butterflied
Salt and Pepper
1/2 cup Flour
1 1/2 tablespoons Olive Oil
2 Garlic Cloves, minced
2 teaspoons Fresh Thyme Leaves, minced
1/2 cup Dry White Wine
3/4 cup Chicken Broth
Juice from 1 Lemon
3 tablespoons Butter (I used about 1 1/2 and it was just fine)

Season both sides of the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in the flour, shaking off the excess. In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the pan and sauté until lightly golden, about 2-3 minutes per side, and a meat thermometer registers 160 degrees in the thickest part of the chicken. Remove the chicken to a plate, tent with foil, and set aside. Add a small drizzle of olive oil to the pan, if necessary, and add the garlic and thyme leaves to the pan and sauté until fragrant, about 1 minute.  Take the pan off the heat and add the wine, scraping the bottom to loosen the brown bits that may have remained from the chicken. Return the pan to the heat and bring the liquid to a simmer. Stir in the chicken broth. Reduce until the sauce has thickened slightly, about 4-5 minutes. Add the lemon juice and butter, whisking until the butter is completely melted. Season with salt and pepper, to taste. Serve immediately, spooning the sauce over the chicken.


Barbecue Chicken Pizza

Bbq chicken pizza

Joel is a fan of literary magazines. One that he reads regularly is the quarterly McSweeney's. The people from that magazine have now launched Lucky Peach, which is a quarterly journal of food and writing. It comes to our house four times per year (well, it will, but it is only on issue 3 so far). Within its pages, there are interviews with chefs, recipes, and other associated food writing. It is a very interesting read and I enjoy it, but then again, any magazine with recipes in it would be hard for me to dislike! In the most recent issue, Spring 2012 Issue 3, there was an article about Ed LaDou, Wolfgang Puck's first pizza chef at Spago, who later created the menu at California Pizza Kitchen. While the recipe that they provided belonged to Puck, the sauce for this pizza was inspired by a barbecue sauce that LaDou had created in a collaboration with a barbecue sauce company. Though I did not use the recommended brand of barbecue sauce, this pizza was absolutely delicious! Mentioned as an alternative for the fontina and mozzarella cheeses was smoked gouda, which I know would have been a hit in our house. As great as this pizza was, I think that it might also be delicious grilled. I definitely plan to make it again, and next time, perhaps I will make those two changes.

3/4 pound Chicken, cooked and shredded
1/4 cup Barbecue Sauce
1/2 Red Onion, thinly sliced*
2 cups Mozzarella Cheese, grated
2 cups Fontina Cheese, grated
1/4 cup Parmesan Cheese, grated
1 recipe Pizza Dough (recipe below, I used one and froze the other)
1 bunch Cilantro Leaves, washed and chopped
Olive Oil
Salt and Pepper, to taste

Cook the chicken however you desire (I boiled mine). Shred the chicken with two forks and place it in a bowl. Season with salt and pepper, then toss it with the barbecue sauce and set aside. Meanwhile, preheat the oven to 500 degrees and place a pizza stone on the middle rack. Sprinkle cornmeal on a pizza peel and stretch out the dough to an 8-10" round. Brush a little olive oil over the top of the dough and top with chicken and onions. Sprinkle the cheeses over the top and slide the pizza onto the baking sone. If you wish to bake the pizza, bake until the crust is nicely browned, about 10-12 minutes. Alternatively, turn on the broiler and, with the pizza stone on the top shelf, broil 3-5 minutes, until the crust is nicely browned and cheese is bubbly, keeping a careful watch to be sure that the pizza does not burn. Remove the pizza to a cutting board and sprinkle the top with cilantro. Cut and serve.

*I chose to use the red onions raw, but the original recipe suggests tossing them in salt and pepper and sautéing them in a tablespoon of olive oil for 2-3 minutes first before spreading them on the pizza.


The Dough (My Bread, Jim Lahey):

500 grams Bread Flour
10 grams Yeast
5 grams Table Salt
3 grams Sugar
300 grams Water, room temperature

Use a food scale to measure out the ingredients. In a bowl, mix the dry ingredients. Pour in the water and stir until just combined. Cover the bowl and let it sit in a warm location for 2 hours. Take the dough out of the bowl and place it on a floured surface. Split the dough into 2 equal pieces and let them sit, covered, for about 30 minutes prior to baking. At this point, you can wrap the dough and freeze it.


Creamy Chicken and Mushroom Pot Pie

Slow Cooker Chicken Mushroom Potpie

One of the most underutilized appliance in my kitchen is my crockpot. Sure I use it occasionally, but not nearly enough. When I got the February 2012 issue of Real Simple magazine in the mail, I was excited to see that there was a whole section dedicated to crockpot recipes. In fact, the photo on the cover of these pot pies were enough to make me drool, so I immediately flipped to that section and made a list of things I needed to make that dish. While making the pot pies, I realized that as convenient as it is to use the crockpot, it is also a huge tease. The pot pies smelled so amazing, which made me so hungry, but as soon as I looked at the timer, I realized that I still had another 4 hours to wait! I guess it is my fault for making them on the weekend when I was home all day! Maybe I should start to use the crockpot more often while we are at work, to make meal prep super easy.

8 ounces Cremini Mushrooms, stems trimmed and halved if large
4 Carrots, cut into 1-inch pieces
1 Onion, chopped
1/3 cup Flour
2 Fresh Thyme Sprigs
1 Bay Leaf
1 1/2 pounds Boneless, Skinless Chicken Thighs (I used breasts)
Salt and Pepper
1 sheet Puff Pastry, thawed (half of a 17.3 ounce package)
1 cup Frozen Peas
1 cup Frozen Green Beans
1/3 cup Heavy Cream

In a 4-6 quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and 1/2 cup water. Place the chicken on top and season with 1 teaspoon of salt and 1/4 teaspoon of pepper. Cover and cook until the chicken and vegetables are tender, on low for 7-8 hours or on high for 4-5 hours. Thirty minutes before serving, heat the oven to 425 degrees. Using a 4 1/2 inch cutter or a large glass, cut the pastry into 4 circles (I just made 4 rectangles). Place the pastry on a baking sheet and bake until golden, 8 to 10 minutes. Ten minutes before serving, add the peas, green beans, cream, and 1/2 teaspoon of salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 more minutes; remove the bay leaf. To serve, place the chicken mixture in bowls and top with the pastry rounds.

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