To try: Chicken Salad with Miso Dressing

Sunset

After cooking the chicken, J. Kenji López-Alt, author of The Food Lab: Better Home Cooking Through Sciene and the Serious Eats online column of the same name, throws corn on the still-hot grill to use in this unusual, delicious salad.

  • Yield:Serves 6 to 8 (4 cups)
  • 2 ears corn
  • 2 green onions, white and pale green parts only, sliced diagonally into 1- to 2-in. slivers
  • 3 leftover grilled chicken cutlets, coarsely shredded (about 2 cups)
  • 1 avocado, diced
  • 1 tablespoon shiro (white) miso*
  • 1 to 1 1/2 tbsp. fresh juice from 1 large lemon
  • 1 teaspoon whole-grain mustard
  • 1 small shallot, minced (1 to 2 tbsp.)
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and pepper

Preparation

1. Cook corn: Either husk ears and grill until browned all over, or microwave in the husk 2 minutes.

2. Meanwhile, make dressing: Whisk miso, lemon juice, mustard, and shallot in a small bowl. Whisking constantly, drizzle in oil. Season dressing with salt and pepper.

3. Put green onions in a small bowl and cover with cold water. Set aside 10 minutes to crisp and curl. Meanwhile, slice kernels from cob into a serving bowl.

4. Drain green onions and add all but about 2 tbsp. to corn, along with chicken. Pour in dressing, toss to coat, and season with salt and pepper. Add avocado chunks and fold in gently to combine. Top with remaining green onion. Serve immediately.

*Find mild shiro miso, a widely available Japanese seasoning paste of fermented soybeans and rice, in the refrigerated section by the produce.

Nutritional Information

Amount per serving

  • Calories 219
  • Caloriesfromfat 51 %
  • Protein 20 g
  • Fat 12 g
  • Satfat 1.8 g
  • Carbohydrate 8.8 g
  • Fiber 2.4 g
  • Sodium 259 mg
  • Cholesterol 46 mg
Published in: on November 12, 2016 at 6:50 am  Leave a Comment  

To try: Grilled Chicken Cutlets

Sunset
J. Kenji López-Alt is genius: Half of this intense, hearty vinaigrette goes on the chicken right before it’s cooked—less a marinade than a “pre-sauce”—and the other half gets drizzled onto the grilled chicken, creating layers of flavor without a long marinating time. Use any extra chicken (or use it as an excuse to make more chicken) in this Chicken Salad with Miso Dressing.

 

Serves 8

  • 4 boned, skinned chicken breast halves (7 to 8 oz. each)
  • Kosher salt and pepper
  • 3 medium garlic cloves, minced
  • 1 tablespoon minced fresh thyme leaves
  • 2 tablespoons minced flat-leaf parsley leaves
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon freshly ground coriander seeds*
  • 2 tablespoons fresh juice from 1 large lemon
  • 6 tablespoons extra-virgin olive oil

1. Remove long, thin tenders (tenderloins) from side of each chicken breast half and save for another use. Working with one breast at a time, set it on a cutting board and place palm of your non-knife hand on top to hold it flat. With a very sharp knife, slice breast in half horizontally into 2 evenly thick halves. “It helps to set the chicken on the edge of the board so you don’t rap your knuckles as you slice. Also, stroke the knife through the meat for a clean cut–don’t saw it.”

2. Arrange 1 piece at a time inside a 1-gal. resealable freezer bag so it lies flat; smooth out any wrinkles. “This keeps the chicken from sticking to the bottom of whatever you’re pounding with. And the bag is sturdier than plastic wrap.” Pound chicken with flat side of a meat mallet or bottom of a sturdy medium frying pan until evenly 1/4 in. thick. “You don’t need to bash it. You just gently want to coax it into the right shape. Try to move laterally rather than straight up and down.” Repeat with remaining chicken pieces, then season them with salt and pepper.

3. If cooking on charcoal, light a full chimney of charcoal. When charcoal is evenly lit and covered with gray ash, pour out and arrange coals on one side of firegrate. Set cooking grate in place, cover grill, and let preheat 5 minutes. If cooking on gas, preheat to high (550° to 600°).

4. Whisk garlic, thyme, parsley, mustard, coriander, and lemon juice together in a large bowl. Drizzle in oil, whisking. Season to taste with salt and pepper. Transfer half of vinaigrette to another container.

5. Add chicken to large bowl and turn pieces to thoroughly mix. “With the lemon juice, don’t let it sit too long, or it will make the texture kind of chalky.”

6. On charcoal grill, when grill is hot, arrange chicken pieces directly over coals (on gas grill, arrange anywhere on cooking grate). Cover and cook, rotating pieces occasionally (but not flipping them), until chicken is almost completely cooked through and only a few pink spots remain on top, 3 to 4 minutes. “You want to get deep, even browning on the outside, because that’s flavor, but you don’t want to overcook the middle. So I cook them 90 percent of the way through on one side.” Flip chicken and cook on second side until just done, about 30 seconds. “This keeps them from overcooking.”

7. Transfer to a serving platter. Rewhisk reserved vinaigrette and pour over chicken. Serve immediately.

*Use a mortar and pestle or a clean spice grinder. Freshly ground seeds deliver the brightest flavor.

Nutritional Information

Amount per serving

  • Calories 199
  • Caloriesfromfat 46 %
  • Protein 25 g
  • Fat 10 g
  • Satfat 1.1 g
  • Carbohydrate 2.7 g
  • Fiber 0.2 g
  • Sodium 525 mg
  • Cholesterol 56 mg
Published in: on November 12, 2016 at 6:49 am  Leave a Comment  

To Try: Chicken with Olives, Capers & Kale

from Rachael Ray: http://www.rachaelrayshow.com/recipes/21766_chicken_with_olives_capers_kale/#sthash.W3xSsw8A.dpuf

3 tablespoons olive oil
2 pounds boneless, skinless chicken, white or dark meat or a combination, cut into large pieces
Salt and pepper
1 onion, chopped
2 ribs celery with leafy tops, chopped
4 cloves garlic, chopped
1 teaspoon crushed red pepper
1 teaspoon fennel seed
2 tablespoons tomato paste
1/2 cup dry white wine or red wine
1 28-ounce can tomatoes
1/2 cup Kalamata olives, coarsely chopped
1/2 cup cracked green Sicilian olives, pitted and coarsely chopped
1/2 cup chicken stock
3 tablespoons capers in brine, drained
4 cups baby kale or 1 bunch Tuscan kale, stemmed and sliced
Crusty bread, for mopping

In a large, deep skillet, heat the oil, three turns of the pan, over medium-high. Season the chicken with salt and pepper, add to the skillet and cook, stirring occasionally, until browned, about five minutes. Transfer the chicken to a plate.

And the onion, celery, garlic, crushed red pepper and fennel seed to the skillet and cook, stirring often, until the onion softens, about five minutes. Add the tomato paste and stir until fragrant, about two minutes. At the wine and stir until evaporated, about two minutes.

Add the tomatoes, crushing them with your hands, then the olives, stock and capers. Add the kale, stir to wilt, then add the chicken and its juices. Simmer, stirring occasionally, until the chicken is cooked through, 8-10 minutes. Season and serve with the crusty bread.

Published in: on January 16, 2016 at 10:24 am  Leave a Comment  

Oven-Roasted Chicken Shawarma

From the New York Times

“Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.”

  • 2 lemons, juiced
  • ½ cup plus 1 tablespoon olive oil
  • 6 cloves garlic, peeled, smashed and minced
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon turmeric
  • A pinch ground cinnamon
  • Red-pepper flakes, to taste
  • 2 pounds boneless, skinless chicken thighs (I think you could use 3 or 4 pounds of chicken with this amount of marinade)
  • 1 large red onion, peeled and quartered
  • 2 tablespoons chopped fresh parsley
  1. Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover, and store in refrigerator for at least 1 hour and up to 12 hours.
  2. When ready to cook, preheat oven to 425. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
  3. Put the chicken in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
Published in: on March 9, 2015 at 5:45 pm  Leave a Comment  

Quick Chicken Noodle Soup

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1 cup medium egg noodles
1 Tablespoon Better than Bouillon Chicken
1 boneless, skinless chicken breast, poached, then cut into 1/2″ cubes (or 1.5 cups cubed cooked chicken)
1/2 celery stalk, 1/3″ dice
1/2 carrot, 1/3″ dice
1/2 small yellow onion, 1/4″ dice
1/2 cup frozen peas
1 teaspoon olive oil
1 teaspoon butter

Saute the onion, carrot and celery in the butter in a small saucepan until very soft, adding water and covering as needed.

In a 2 qt saucepan, boil 4 cups water.  Add the noodles and cook until almost done.  Add the Better than Bouillon.  Add the sauteed vegetables when they are as soft as you like them.  Add the chicken and peas and heat until warm.

 

Published in: on September 15, 2014 at 5:10 pm  Leave a Comment  
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No-Mayo Chicken Salad

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Slightly adapted from a recipe by Meme Inge http://memeinge.com/blog/chicken-salad/

10 oz. cooked chicken, chopped, then shredded with your fingers
1/2 cup celery, diced small
3/4 cup cottage cheese
1 Tablespoon lemon juice
1 tsp honey
3/4 tsp salt
1/2 tsp white pepper {or black pepper}
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp cayenne
dash of nutmeg, optional
2 green onions, thinly sliced

Stir together the chicken and celery in a medium-sized bowl. Set aside.

Put the cottage cheese, lemon juice, honey, salt, white pepper, garlic powder, paprika, cayenne pepper, and nutmeg {if using} in the bowl of a food processor or blender. Process until completely smooth, about 30-45 seconds. Add half the onion and process for about 10 seconds until the onion is incorporated.

Pour the cottage cheese mixture over the chicken & celery. Stir well until completely combined.

Cover and refrigerate for at least one hour. Taste and add extra lemon juice, salt, pepper, cayenne pepper, and/or garlic powder if desired.

Great in a sandwich, on crackers, with raw veggies, on a bed of lettuce…

 

Published in: on July 6, 2014 at 2:22 pm  Leave a Comment  

Roast Chicken Breasts

Preheat the oven to 375 degrees F. Place bone-in skin-on chicken breasts on a sheet pan, skin side up. Rub olive oil over any part of the chicken meat that isn’t covered with skin. Sprinkle with salt and pepper. (We don’t eat the skin, so I don’t bother to season it.)  Roast for 35 to 45 minutes, until cooked through. If using for a sandwich, cool slightly, discard the skin and bones, and cut the meat into 1/3″ slices.

Published in: on February 19, 2014 at 6:40 pm  Leave a Comment  
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To Try: Smoked Turkey, Kale & Rice Bake

Smoked Turkey, Kale & Rice Bake

http://www.eatingwell.com/recipes/turkey_kale_bake.html

From EatingWell:  November/December 2012

This hearty one-skillet dinner is loaded with celery, kale, tomatoes and quick-cooking brown rice. It’s easy to make the recipe vegetarian by substituting smoked tofu for the turkey.

6 servings, about 1 1/3 cups each | Active Time: 20 minutes | Total Time: 40 minutes

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cups thinly sliced leeks, white and light green parts only
  • 1 cup thinly sliced celery
  • 4 cups slivered kale leaves
  • 1 28-ounce can diced tomatoes
  • 1 cup low-fat, no-salt-added cottage cheese
  • 1 cup instant or quick-cooking brown rice
  • 6 ounces smoked turkey breast or smoked tofu, chopped (1 1/2 cups)
  • 1/4 cup water
  • 1 teaspoon freshly ground pepper, or to taste
  • 1 cup shredded extra-sharp Cheddar cheese

Preparation

  1. Heat oil in a large, ovenproof skillet over medium-high heat. Add leeks and celery and cook, stirring frequently, until beginning to soften, 2 to 3 minutes. Add kale and tomatoes and cook, stirring, until the kale begins to wilt, 1 to 2 minutes. Stir in cottage cheese, rice, turkey (or tofu), water and pepper. Bring to a simmer. Reduce heat to medium-low, cover and cook for 10 minutes.
  2. Meanwhile, position rack in upper third of oven; preheat broiler.
  3. Stir the rice mixture, increase the heat to medium and cook, uncovered, until most of the liquid has evaporated, 10 to 12 minutes. Spread cheese on top. Broil until the cheese is bubbling, 2 to 3 minutes.

Nutrition

Per serving : 266 Calories; 11 g Fat; 5 g Sat; 4 g Mono; 33 mg Cholesterol; 26 g Carbohydrates; 18 g Protein; 4 g Fiber; 605 mg Sodium; 596 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 2 1/2 vegetable, 1 1/2 lean meat, 1/2 high-fat meat, 1/2 fat

Published in: on November 2, 2013 at 11:38 am  Leave a Comment  
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Red Chicken

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This is a super-easy way to dress up leftover chicken, and Sam and Anna LOVE it.  Make it mild or spicy by varying the amount of seasoning.

1 Tablespoon olive oil
1 yellow onion, diced small
1-3 cloves minced garlic, optional
2 cups pulled cooked chicken
Burns Family Chili Seasoning, or other chili powder, or Taco Seasoning to taste (1 Tablespoon?)
1/2 cup chicken broth
1/4 cup tomato sauce (optional)

Saute the onion in the olive oil in a medium-sized skillet over medium to medium-low heat until very soft.  Add water and cover to speed it along, if you like. Add garlic, if using, and cook for a couple more minutes.  Add the chicken and seasoning and stir to coat.  Cook for a few minutes to toast the spices and bring out the flavor.  Add the chicken broth and tomato sauce and simmer gently until warm all the way through.  Serve with rice, or use as a filling for burritos, quesadillas, tacos, etc.

Published in: on September 29, 2013 at 7:41 am  Leave a Comment  
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To Try: Trader Joe’s Garlic Chicken Stir Fry with Quinoa, Peppers & Basil

1 cup quinoa (dry)
2 cups chicken broth
1.5 lbs boneless, skinless chicken breast, 1″ pieces.
4 Tbsp Olive Oil
1 small onion, thinly sliced
1 red bell pepper, seeded & thinly sliced
1 yellow bell pepper, seeded & thinly sliced
5 cloves garlic, thinly sliced
20 leaves fresh basil, julienne
Grated Parmesan Cheese
Salt & pepper to taste

Rinse quinoa well.  Heat chicken broth in a medium saucepan over medium heat, add quinoa, bring to a boil, cover and cook until all broth is absorbed, about 10-15 minutes.

Meanwhile, heat a large nonstick skillet over high heat and add the oil. Add chicken and saute for 5 minutes or until golden brown. Add onions, bell peppers; saute for 1 – 2 more minutes; add garlic and saute until the peppers become slightly limp, but still bright, about 1 – 2 minutes; season with salt & pepper. Remove pan from heat; add basil & quinoa. Toss until basil wilts; garnish with Parmesan Cheese. Serves 4.

Published in: on August 10, 2013 at 8:02 am  Leave a Comment  
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