Archive for the ‘Chicken’ Category

Lemon Fusilli with Arugula

August 8, 2007

I’ve not been feeling the best.  I’m taking some antibiotics that make my stomach a little queasy, so when Amy agreed to come over and cook, my only menu request was that it veer to the carb side of things.  Maybe some people crave protein when they aren’t feeling well, but not me!  We were going to page through Giada’s cookbooks, but Amy ended up in Barefoot Contessa at Home and found the perfect recipe.  It’s creamy, lemony, and fresh – very summery.  We added chicken to make it more of a stand alone dish, but for lunch you could easily do without. Since we had tons of leftovers, I reheated this multiple times and it was perfect for lunch.

Lemon Fusilli with Arugula and Chicken
by Ina Garten
Makes 6 servings

1 T. good olive oil
1 T. minced garlic
2 cups heavy cream
2 lemons
kosher salt and freshly ground pepper
1 pound dried fusilli pasta
1/2 pound arugula (stems removed and leaves cut into thirds)
1/2 cup freshly greated Parmesan cheese
1 pint grape or cherry tomatoes, halved
1 lb chicken breasts

Heat the olive oil in a medium saucepan over medium heat. Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of the lemons, 2 tsp. salt, and 1 tsp. pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Grill the chicken over medium high heat until no longer pink inside. Cut on the diagonal into 1/2 inch strips.

Bring a large pot of water to a boil, add 1 tablespoon salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta and return it to the pot. (We actually used a large enough saucepan above, so that we were able to add the pasta to the sauce instead of the other way around.) Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce. Pour the hot pasta into a large bowl and add the arugula, Parmesan,chicken and tomatoes. Toss well, season to taste, and serve hot.

Hot Wings with Blue Cheese Tzatziki Sauce

July 1, 2007

 

You know when you’re looking through recipes and you find one you want to make it, but it requires an ice cream maker, stock pot, mini-muffin tin or some other piece of equipment you don’t have? Lately I’ve been bookmarking a ton of recipes that require a deep fryer. From my stint at the gourmet cooking store I have a well stocked kitchen. But I’ve never bought a deep fryer. My girlfriend Amy and I had talked about getting one, but had never made the purchase.

And then I watched Bobby Flay’s Chicken Wing Throwdown. And I needed to eat some buffalo wings. I called my brother thinking he would meet me out for some, but he’s remodelling his house and couldn’t break away. I casually mentioned it in an email to Amy where we were trying to decide what to make for our Friday cook-a-long. She was in! And so we were off to Target to buy a deep fryer. She bought one that has a nifty display so we could be sure of the temperature of the oil. So fun! I’m very excited about all of the new recipes we can bust out now. Donuts!! Beignets!! Fritters!!

We debated between the two Throwdown recipes and decided to do Bobby’s. In my wings, I like them more spicy than sweet and Bobby’s recipe seemed to deliver that. We modified it a bit based on our shopping and while our wings had some back end heat, they didn’t have a ton. It was perfect for us, but if you like your wings HOT, you’ll need to up the chile powder. Also, we halved his recipe since it was just the two of us. Also, also? We weren’t sure we’d be able to find greek yogurt, but we did find a pre-made tzatziki sauce. It made the perfect blue cheese sauce.

Hot Wings with Blue Cheese Tzatziki Sauce
adapted from Bobby Flay’s Throwdown recipe

For the Blue Cheese Sauce:
1/2 cup Tzatziki Sauce
1/4 cup crumbled blue cheese
1 T. finely chopped red onion
1 T. chopped fresh parsley
Salt and fresh ground pepper

For the Hot Wings:
Canola oil
1/2 cup all purpose flour
Salt and fresh ground pepper
1 1/2 T. ancho chilli powder plus 1 tsp.
1/2 tsp. garlic powder
1 pound chicken wings (we used only drummies)
1/4 c. red wine vinegar
2 T. pureed chipotle chile’s in adobo
1 T. Dijon mustard
1/2 tsp. salt
1 T. honey
1/2 stick unsalted butter

For the Blue Cheese sauce:
Stir together the tzatziki, blue cheese, red onion, parsley, and salt and pepper. Refrigerate for at least 30 minutes.

For the Hot Wings:
Heat oil in deep fryer until it reaches 375 F.

Stir together the flour, salt, and pepper to taste. Add 1 tsp. of ancho chili powder and garlic powder to bowl. Season the wings with salt and pepper, then dredge wings in the flour in batches. Tap off excess flour and load into deep fry basket. Cook for 8 to 10 minutes. Remove and place on a paper towel lined plate.

Bring the vinegar, chipotle puree, 2 T. chili powder to a simmer in a large high-sided saute pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat.

Serve with blue cheese sauce. Serves 2.

As you can see, these were TASTY.

Something towards the healthier side

June 10, 2007

My cousin came over for dinner last night and since she’s trying to lose weight, I wanted to do something that was healthy, but didn’t feel like the standard grilled chicken and vegetables fare.  Mark Bittman’s Chicken Curry in a Hurry that Elise had highlighted had been in my head as something easy, yet high in protein.  But, I needed a salad, some vegetables.  I looked through all of my cookbooks and found a recipe in Local Flavors that I liked, but I knew my grocery shopping was going to be limited and I wasn’t sure I would be able to find the ingredients that I needed.  I had bookmarked the recipe for Carrot and Avocado salad from Chocolate and Zucchini and that stuck in my head.  I love avocado’s and will use them anytime I can, so I decided to go with it.

Carottes Rapées à l’Avocat

– One small ripe avocado, about 150 grams (5 1/3 ounces), diced
– The juice of a lemon or an orange
– A dash of balsamic vinegar or oxymel
– Fine sea salt, freshly ground pepper
– Tabasco sauce or similar (I use Bayou Red) or strong mustard, to taste
– 4 medium carrots, about 450 grams (1 pound) total, peeled and grated
– 250 grams (9 ounces) firm tofu or cooked chicken, diced
– Toasted seeds — sunflower, sesame, flax, or a mix thereof

Serves 2.

Combine the avocado, lemon juice, and balsamic vinegar in a medium salad bowl, and mash the avocado roughly with a fork. Sprinkle with salt, pepper, and Tabasco sauce. Fold in the carrots and tofu, and stir until well combined. Cover and refrigerate for half an hour or up to a day. Toss again before serving, adjust the seasoning, and sprinkle with liberal amounts of toasted seeds.

I do think that you could substitute some jicama for one of the carrots and it would be fabulous. I used tofu because I was doing chicken in the main dish, but I think if you do do chicken here, it needs to be flavorful, not just grilled chicken. Again, this salad was fabulous and bright and perfect for summer.

Chicken Curry in a Hurry
1 Tbsp corn, grapeseed, or olive oil
1 medium onion, sliced
1/3 cup golden raisins (optional)
Salt and freshly ground pepper
1 1/2 teaspoons yellow curry powder, or to taste
4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)*
1 cup sour cream
Minced fresh cilantro or parsley for garnish

* Chicken breasts can be so huge. I prefer smaller pieces and so cut each breast into thirds to make something more like chicken tenders.

1. Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.

2 Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.

3 **Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.

Garnish with cilantro or parsley and serve with rice.

** As I scrubbed the pan, I noticed there were tons of delicious brown bits that were wasted. When I make this again, I would deglaze the pan at this point with a little chicken broth, then add the sour cream.

Serves 4.