Chicken

Thai Chicken Salad
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Thai Chicken Salad

Ingredients

It has been a long time since my last post! It has been so hot lately this seemed like a great idea for dinner. I could eat the dressing with a spoon out of the bowl!! I adapted it from a post from Creme de la Crumb. I did not know I was going to post until after it was all together so not many photos – but please try this.

Salad

  • 1 cup chopped green leaf lettuce
  • 1 cup chopped kale – or 1 additional cup other lettuce
  • 1 cup chopped green cabbage
  • 1 cup chopped red cabbage
  • ½ cup edamame (optional)
  • 1 carrot – grated
  • 2 bell peppers – I used red and yellow
  • 1 cup diced or shredded cooked chicken ( used left over grilled chicken, sliced)
  •  ½ cup wonton strips and/or crunchy noodles
  • 1/4 cup of chopped peanuts or sliced almonds (optional)

Peanut Dressing

  • ½ cup creamy peanut butter
  • 2 tablespoons lime juice
  • ¼ cup toasted sesame oil
  • ¼ cup rice vinegar ( I used Mirin)
  • ⅓ cup soy sauce
  • 2 tablespoons honey
  • 1 teaspoon grated ginger (I used a frozen cube)
  • splash of fish sauce 
  • 2-3 tablespoons water – as needed, to thin

Instructions

  • In a large bowl combine lettuce, kale, cabbage, green onions, edamame, cilantro, carrots, bell peppers, chicken, and wonton strips. 
  • In a food processor or blender combine all dressing ingredients and pulse 20-30 seconds. Add water 1 tablespoon at a time to thin, as needed. Pour over salad and toss just before serving. 

Notes

  • Don’t dress this salad until right before you’re going to eat it or it will run the risk of getting soggy too quickly. 
  • The dressing will keep in the mason jar for up to a week. Be sure to shake or whisk before using to combine any settled ingredients. 
  • Slice the cabbage into very thin pieces so that you can eat it without cutting your salad. 
  • Carrot matchsticks work well in this Thai salad but you could also use carrot dices or thin sliced rounds. 
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Asian Chicken and Rice Soup
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Asian Chicken and Rice Soup

This came together quickly on a Friday night after a long day of work. You can make it spicy as you want by altering the chili paste or omit for a non spicy version. This was adapted from the Williams-Sonoma Soup of the Day.

2 cups chicken broth
1 Cup coconut milk
8 oz shredded chicken
2 cups
1 tsp ginger (I used the frozen cubes)
1 Cup cooked rice, brown or white ( used Trader joe’s frozen)
1 Tbsp orange zest
1/2 Cup orange juice
1 tsp chili paste
2 tbsp fish sauce
2 cups enoki mushrooms or quartered button mushrooms ( used the button mushrooms)
1/2 cup oyster mushrooms

In a large sauce pan, combine the broth, coconut milk, orange zest and juice, fish sauce and chili paste. Place over medium high heat bring to a boil. Reduce heat and simmer for about 5 minutes. The soup will be slightly foamy.

Sauté the mushrooms until browned and add to the broth.

Add the cooked rice and remove from heat.


Goat Cheese and Chicken Enchiladas
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Goat Cheese and Chicken Enchiladas

I am REALLY behind on food blogs. On a recent trip to Santa Fe I fell in love with the cuisine (again) and I picked up a Santa Fe Cooking School cookbook. I can’t wait to make some of the recipes. After adapting this recipe I made some home made corn tortillas (next blog) and I will be making this again! I made this batch with corn tortillas I bought from a Mexican market but home made is a game changer. I have a tortilla press on my Christmas list. I did not make my own green sauce but used a brand I found in the store so it made this a quick and wonderful meal, even on a weeknight. This can be made vegetarian by omitting the chicken.

Ingredients

6 corn tortillas
1 small package (4-6 oz) Goat cheese – depending on how cheesy you want
8 oz package of Mexican shredded cheese (Monterey Jack, Cheddar, asadero) or more
8 oz shredded chicken
1 Jar of green enchilada sauce
sliced avocado

Preheat oven to 350

In a mixing bowl, combine 3/4 of the goat cheese, chicken and 3/4 of the shredded cheeses.

Lightly grease a 9 x 13 inch pyrex dish. Pour half the jar of green enchilada sauce into the baking dish and spread evenly on bottom.

Preheat a skillet over medium-high heat. Place a corn tortilla in the pan and heat about one minute, Turn and heat for about another 30 seconds.

Fill the warm tortilla with the cheese mixture about half a cup down the middle. Roll up the tortilla and place seam side down in the baking dish. Repeat with the remaining tortillas. Cover with the remaining green sauce. Sprinkle with the remaining shredded cheese and goat cheese. Bake until heated through and cheese is bubbly and melting. About 25 minutes.

I served with sliced avocado, cornbread and a green salad

Honey Chicken
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Honey Chicken

We started keeping bees this spring and were rewarded with a bumper crop (?) of honey. Hive honey is wonderful. I searched for some recipes to put it to use. I took a recipe from recipetineats.com and made some changes. I think I might like to add walnuts to the recipe next time. This would be good with tofu or shrimp, too.

Ingredients

  • 4-6 chicken thighs, boneless and skinless
  • Salt and pepper
  • 1/4 cup flour 
  • smoked paprika
  • 3.5 tbsp butter (or 2 1/2 tbsp olive oil)
  • 1.5 tbsp balsamic vinegar
  • 1 tbsp soy sauce, low sodium
  • 1/3 cup honey

Instructions

  • Sprinkle each side of chicken with salt and pepper.
  • Place flour in a shallow dish. Coat chicken in flour and shake off excess.
  • Sprinkle with smoked paprika.
  • Melt most of the butter in a large skillet over high heat – hold back about 1 tsp for later.
  • Place chicken in skillet and cook for 2 – 3 minutes until golden. Turn and cook the other side for 1 minute.
  • Turn heat down slightly to medium high.
  • Make a bit of room in the pan and add remaining tbsp of butter.
  • Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
  • Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
  • Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.
Chinese Chicken Salad
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Chinese Chicken Salad

This is a great, quick meal. I used a bag of salad and angel hair cabbage. This was adapted from Recipetineats.com. I used a package of shredded chicken which added to the easy prep and the cubed frozen ginger which I LOVE. We liked this so much we made it again the next day using just napa cabbage and green leaf lettuce.

Ingredients

Asian Dressing

  • 3 tbsp low sodium soy sauce 
  • 1 tbs balsamic vinegar
  • 3 tbsp rice vinegar
  • 1 tbsp sesame oil (toasted)
  • 2 tbsp canola oil
  • 1 tsp sugar
  • 1 1/2 tsp fresh ginger, grated or very finely chopped (I used 1 frozen cube of the Crush ginger)

Salad

  • 4 cups Chinese cabbage or regular cabbage, finely shredded (I used a package of regular cabbage-angle hair)
  • 1 1/2 cups red cabbage , finely shredded
  • 1 cup carrot, finely shredded
  • 2 cups chicken, shredded

Garnishes

  • 1 cup crunchy noodles
  • 1 – 2 tsp sesame seeds (optional)

Instructions

  • Combine the Dressing ingredients in a bowl and whisk to combine. Set aside for 10 minutes or so for the flavours to meld.
  • Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss.
  • Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!

Notes

1. Light soy sauce is lighter in colour and flavor than ordinary soy sauce. Ordinary soy sauce is fine to use too. Do not use dark or sweet soy sauce. Sesame oil – use toasted sesame oil.

2. Chinese Cabbage is my favourite in this because it’s softer than other green cabbages. If you use another green cabbage (or all red cabbage), toss salad with dressing WITHOUT noodles, leave for 10 minutes to let cabbage soften slightly. Then proceed with recipe.

3. You can buy crunchy fried noodles in the Asian section of supermarkets. They are cheap – just over $1 for a packet. You can use any crunchy fried noodles. I used Kroger brand.

4. Make ahead: Keep salad, dressing and garnishes separate until ready to serve. Chopped salad keeps for 5 days in an airtight container.

Dressing keeps for 2 to 3 days in fridge, if keeping longer, add ginger before serving. Cooked chicken keeps for 3 days in the fridge – can also be frozen. 

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Butter Chicken

This has a lot of ingredients and steps but it is actually really easy. I made it on a work night and had left overs for the next night. I will be making again! Adapted from Milk Street. I halved this recipe and it was perfect for us. Serve with Basmati rice. I broiled the chicken but you could also grill to get the chicken a bit more charred. If you wanted to go vegetarian you could maybe try grilled eggplant, or tofu.

Ingredients
  • 1 cup plain whole-milk yogurt
  • 2 tablespoons honey
  • 1tablespoon sweet paprika
  • 1/2teaspoon cayenne pepper
  • 4 tablespoons garam masala, divided
  • 2 tablespoons ground cumin, divided
  • 2 tablespoons finely grated fresh ginger, divided
  • Kosher salt and ground black pepper
  • 2 cups chicken broth
  • 2 1/2 pounds boneless, skinless chicken thighs, cut crosswise into 3 strips
  • 1 cup roasted salted cashews
  • 4 tablespoons ( 1/2 stick) salted butter, cut into 2 pieces, divided
  • 1 large yellow onion, finely chopped
  • 6 medium garlic cloves, finely grated
  • 28 ounce can crushed tomatoes
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons lime juice

Directions

In a large bowl, whisk together the yogurt, honey, paprika, cayenne, 3 tablespoons garam masala, 1 tablespoon cumin, 1 tablespoon ginger and 2 teaspoons salt. Add the chicken and stir until evenly coated. Cover and refrigerate for at least 30 minutes or for up to 1 hour.

Heat the broiler with a rack about 6 inches from the broiler element. Line a rimmed baking sheet with foil, set a wire rack in the baking sheet and mist it with cooking spray. In a blender, puree the cashews with 3/4 cup water until smooth, about a minute. (You can also use creamy cashew or peanut butter). Set aside.

In a large Dutch oven over medium, melt 2 tablespoons of butter. Add the onion and cook, stirring occasionally, until beginning to brown, about 5 minutes. Stir in the remaining 1 tablespoon of ginger and the garlic, then cook until fragrant, about 30 seconds. Stir in the remaining 1 tablespoon garam masala and the remaining 1 tablespoon cumin. Add the cashew puree and cook, stirring constantly, until the mixture begins to brown, about 3 minutes. Stir in the tomatoes and 2 cups chicken broth, scraping up any browned bits. Add the remaining 2 tablespoons butter and bring to a simmer, stirring to combine. Reduce to medium and cook, stirring often, until the sauce is thick enough to heavily coat a spoon, 12-14 minutes. Taste and season with salt and pepper. Remove from the heat and cover to keep warm.

Arrange the chicken, with its marinade still clinging to it, in an even layer on the prepared rack. Broil until well browned and lightly charred on both sides, 15-20 minutes, flipping the pieces once about halfway through. Transfer to the sauce, bring to a simmer over medium and cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance, about 10 minutes. Off heat, stir in the cilantro and line juice, let stand for 5 minutes. Taste and season with salt and pepper.

Serve over rice.

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Mediterranean Orzo Chicken

Since I have been limiting my trips to the grocery these days due to the pandemic I have put together some easy meals. This is for anyone who might want a quick and healthy dinner. We warmed this up the next night.

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Ingredients

  • 4 chicken thighs, grilled (or packaged cooked)
  • 1 zucchini, sliced into quarters
  • olive oil for frying and for tomatoes
  • 1 package of mushrooms, sliced
  • 1 package grape tomatoes, cut in half and roasted
  • Grilled artichoke hearts in oil, canned or frozen
    (I used Trader Joe’s but marinated in the jar is good also)
    drained and reserve the oil
  • Half a package or orzo, cooked
  • Olive oil from artichokes (or add regular olive oil to taste)
  • herbs, fresh or dried (oregano, thyme, basil)
  • parmesan cheese

Preparation

  1. Grill chicken (or use packaged) and slice, set aside.
  2. Preheat oven to 350. Line a baking sheet with foil, place halved grape tomatoes on sheet and drizzle with olive oil and sprinkle with salt. Roast at 350 for 20 minutes.
  3. Heat olive oil in frying pan and add zucchini, sauté until tender.
  4. Add roasted tomatoes, mushrooms and artichokes and stir until combined
  5. Add cooked orzo, chicken, herbs and drizzle with reserved olive oil from the artichokes.
  6. Sprinkle with cheese and combine.

Note: just about any vegetables will do, squash, red pepper, eggplant, onions… You don’t have to roast the tomatoes but I like the sweetness it adds.

 

Chicken Curry with Cauliflower “Rice”
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Chicken Curry with Cauliflower “Rice”

A lot of people are in the same boat as me, limiting my trips to the grocery store and trying to come up with interesting, healthy meals with what is on hand. I had a jar of Trader Joe’s Masala simmer sauce and cauliflower so I was ready to go. You can also use frozen or fresh “riced” cauliflower if you want to make it even easier.

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Ingredients

  • 1 package of boneless, skinless thighs
  • 1 jar of Masala Simmer Sauce
  • 1 head of cauliflower, core removed and roughly chopped (or package of riced)
  • 10 small carrots, roughly chopped
  • 1 onion, thinly sliced
  • 1/2 cup of golden raisins
  • olive oil for frying

Preparation

Place chicken thighs in a greased baking dish and add half a jar of the simmer sauce. Roast chicken thighs until tender.

In a food processor add cauliflower and pulse until riced. Set aside. Add carrots and pulse until roughly chopped.

In large pan add oil and heat. Add onion and sauté until golden and beginning to caramelize. Add carrots and stir a few minutes. Add cauliflower and stir until tender. Add golden raisins and half jar of curry sauce. Stir until all ingredients are combined and simmer.

Put “rice” in a bowl and top with sliced chicken thighs.

 

Moroccan Chicken Tagine
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Moroccan Chicken Tagine

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My mother taught me how to cook, and how to love cooking. She had a lot of wonderful cookbooks and I loved to look through them. Several stand out. Cooks Illustrated was one. This recipe is adapted from that.

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Servings: 4 to 6
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour

1 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 lemon
5 cloves garlic, minced
8 skinless, boneless chicken thighs (about 4 pounds)
Salt and ground black pepper
1 tablespoon olive oil
1 large yellow onion, halved and cut into thin slices
2 tablespoons all-purpose flour
1-3/4 cups chicken broth
2 tablespoons honey
2 large or 3 medium carrots, peeled and cut crosswise into 1/2-inch-thick coins
1/2 cup green or Kalamata olives, pitted and halved 

INSTRUCTIONS

Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.

Season both sides of chicken pieces with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; Pour off and discard all but 1 tablespoon of fat from the pan.

Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and 1/4 teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.

Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.

Stir in the olives, reserved lemon zest-garlic mixture, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired.

Serve with couscous and homemade pita bread.

Baked Greek Chicken
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Baked Greek Chicken

This is lemony, tangy goodness. An easy weeknight dinner. Serve over rice with some homemade pita bread.

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Ingredients

  • 5 chicken, boneless thighs
  • 1 cup plain Greek yogurt
  • 3 tbsp olive oil
  • 6 cloves garlic crushed and chopped
  • 3 tbsp lemon juice and zest
  • 1/2 tsp kosher salt
  • 1/8 tsp red pepper flakes
  • 1/4 cup fresh oregano, leaves chopped
  • 1/2 cup feta cheese, crumbled
  • smoked paprika
  • Williams-Sonoma lemon garlic seasoning

Instructions

In a bowl whisk together the plain Greek yogurt along with the olive oil, garlic, zest and juice from a lemon, the red pepper flakes, chopped fresh oregano, parsley and kosher salt and freshly cracked black pepper.

Pour the marinade over the chicken pieces and marinate for 30 minutes or up to 1 hour.

Preheat oven to 375°F. Use cooking spray or olive oil and coat the inside of a baking dish. Sprinkle with paprika, lemon-garlic seasoning and feta cheese.

Bake uncovered for 45 minutes-1 hour or until golden brown and chicken has 165°F internal temperature