Get new posts by email:

Archives

Currently Reading

Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

– – – – – – – – – – – – – – – – – – – – – –

BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

Scroll down to the bottom to view my Blogroll

Posted in Chicken, on December 17th, 2011.

prosciutto_wrapped_chix_breasts_creamy_tomato_sauce

An easy casserole – chicken with prosciutto wrapped around it, a nice creamy tomato sauce to complement it (you can also add a splash of vodka to the sauce) and fresh basil to garnish. Delicious.

Casseroles have such a bad rap. Yet they make entertaining so easy, when they can be made ahead, and just popped into the oven for half an hour before serving. If you serve this with some rice, or some nice pasta, you’ll have a great vehicle for soaking up the creamy tomato sauce. And did I tell you that you use bottled Marinara sauce for this one? Makes it even easier.

As with so many of my recipes lately, this one came from Phillis Carey. From a cooking class she did several months ago. I’d almost forgotten to tell you about this one, but it was so good, and I like having some chicken casseroles in my repertoire. This recipe is very, VERY easy to make, in case I hadn’t mentioned that before.

What I liked: how easy it is to make. Love the sauce (well, with heavy cream in it, what’s there not to like). It’s make ahead dish, too.

What I didn’t like: nothing at all. Maybe not as “fancy” as some company meals I might make, but it’s still tasty.

printer-friendly PDF
MasterCook 5+ import file – click to run MC or right click to save file

Baked Prosciutto Wrapped Chicken with Creamy Tomato Sauce

Recipe By: From a Phillis Carey cooking class, Sept. 2011
Serving Size: 4
Serving Ideas: Serve with a small mound of buttered pasta on the side. This doesn’t need or want a fancy carb – do make it pasta, though, to stick with the Italian theme.
NOTES: Do read the label of the marinara sauce – use one with less sugar. Tomatoes have a lot of natural sugar, but you would prefer any added sugar to be way down the list of ingredients. Look at the carbohydrate count on the nutrition label – and look at the sugar there – choose one that has a lower sugar count per serving. If you don’t want to use heavy cream, Phillis said you can make this using skimmed evaporated milk instead. It won’t break down during baking.

4 pieces boneless skinless chicken breast halves — tenders removed
Freshly ground black pepper to taste (no salt)
2 ounces prosciutto — (one slice per breast is all you need)
1 cup marinara sauce — your choice bottled, with minimal sugar
3/4 cup heavy cream — (see note about using evaporated milk)
1/4 cup vodka — optional
1 clove garlic — minced
1 pinch red pepper flakes
2 tablespoons fresh basil — chopped

1. Preheat oven to 400°. If you have a CONVECTION/BAKE setting, use it. Trim chicken and pound the thicker end to 1/2 inch thickness. Season chicken with pepper and wrap a slice of prosciutto around the center of each breast. Arrange chicken in a greased, shallow baking dish just large enough to hold the breasts without crowding them.
2. Stir together the marinara sauce, cream, vodka (if using) and red pepper flakes. Pour sauce over chicken. (At this point you may cool, cover and chill overnight; remove 30 minutes before you’re ready to bake it.) Bake for 20-25 minutes, or until chicken is cooked through. Sprinkle the fresh basil over the top of each piece and serve.
Per Serving: 381 Calories; 20g Fat (53.6% calories from fat); 33g Protein; 7g Carbohydrate; 1g Dietary Fiber; 140mg Cholesterol; 733mg Sodium.

Posted in Chicken, Grilling, on December 13th, 2011.

big_daddys_tandoori_chicken

Most likely there’s a kind of formula, in India, for making Tandoori chicken. A specific list of spices (maybe you can increase or decrease them) is involved, and yogurt. (I haven’t gone online to read a bunch of them to see, but that’s my guess.) That spicy mixture sits on the chicken for awhile (well, actually, you can make other kinds of tandoori as well – it doesn’t have to be chicken – I actually have a recipe here on my blog for tandoori cauliflower, if you’re interested – but I’m getting sidetracked). So, as I said, the spice/yogurt mixture chills for awhile on the chicken and then you’re ready to cook it. The goal is to keep as much of that yogurt spice mixture ON the chicken as it cooks. It not only flavors the meat, but also protects it from drying out or overcooking. That’s the secret, if there is one, to making tandoori. You can bake it in the oven, or you can grill it. Either way, it’s delicious, tender and moist. All because of the marinade.

So, when I was watching Aaron McCargo (he’s Big Daddy) on the Food Network make his version of Tandoori, I was intrigued. He’s a southern boy, and with that in mind, I think he embellished the types and number of spices he used. His version includes cumin, ground coriander, smoked paprika, cayenne, pepper, garlic, fresh ginger, lemon zest and juice and the yogurt. A whole treasure-trove of flavorings, for sure.

Then he took another detour and served them on top of Parmesan Cheesy Grits. Grits? Yup. Grits. The first time I made this, I did serve the grilled chicken on top of the grits. Just ‘cuz I like grits and thought it was such an interesting departure for an Indian dish. And it was fantastic on grits. But a couple of nights later I had leftovers of the chicken and not enough grits, so I made Aarti Sequiera’s Lebanese Lentils and Rice with Caramelized Onions, and served the tandoori chicken with that. It was also delicious. Over the years I’ve made tandoori chicken several times, but I couldn’t find a recipe in my file, so I guess I wasn’t particularly overwhelmed with the recipes. This one is good. Maybe not great, but good.

What I liked: the spice combo and the tender, moist chicken I ended up with. I used boneless, skinless chicken, and grilling that kind is very tricky, to keep the meat moist yet grilled through.

What I didn’t like: nothing, really. But I may still try a different recipe next time. Seems like tandoori chicken at an Indian restaurant tastes a bit better, or different. Maybe tandoori is another one of those things like seasonings in spaghetti sauce – it’s up to each cook to figure what suits her/him or the family.

printer-friendly PDF
MasterCook 5+ import file – click to run MC or right click to save file

Big Daddy’s Tandoori Chicken

Recipe By: From Aaron McCargo, Jr., Food Network show 9/2011
Serving Size: 4
NOTES: The recipe assumes you will eat all the chicken skin – so the calorie and fat content is very high. Some of the Food Network commenters thought the marinade was too hot – so use less cayenne.

1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
1/2 teaspoon cayenne — or less, to suit your taste (maybe 1/4 tsp)
Salt and freshly ground black pepper
1 lemon — zested and juiced
1/2 cup yogurt
2 tablespoons minced garlic
2 tablespoons grated ginger root
3 pounds chicken pieces — (if using boneless, skinless, reduce grilling time)
3 tablespoons chopped chives

1. Preheat a grill to medium-high.
2. In a medium-sized bowl, mix together the cumin, coriander, paprika, cayenne, salt, pepper, to taste, lemon juice, lemon zest, yogurt, garlic and ginger root until well incorporated. Add chicken and evenly cover with marinade. Cover with plastic wrap refrigerate for 1 to 2 hours.
3. Remove the chicken from the marinade and place pieces on the grill. Cook for 6 to 7 minutes on each side, turning twice. Baste once midway through with remaining marinade. Lower heat to low and cover with grill lid. Continue to cook until the chicken is cooked through, about 18 to 20 minutes.
Per Serving (not accurate because it includes chicken skin and bones): 541 Calories; 37g Fat (61.3% calories from fat); 45g Protein; 7g Carbohydrate; 1g Dietary Fiber; 215mg Cholesterol; 183mg Sodium.

Posted in Chicken, on December 5th, 2011.

parm_chicken_spinach_gorgonzola_sauce

A relatively easy chicken entrée that is just plain scrumptious! The Gorgonzola cheese sauce isn’t real thick, but is poured over the top of the sautéed spinach. Can be made ahead, too.

Another one of Phillis Carey’s stupendous recipes. From a class I took last month, and definitely will be something I make. It’s very attractive – shown above on a white plate with nothing but the spinach, really, to give any contrast – maybe it doesn’t give you the idea it’s delicious. Just trust me on this, it is.

The sauce is a mixture of chicken broth and cream, reduced down by half, then some Gorgonzola cheese is crumbled in. That’s all it is. The spinach is almost flash-fried (or you can do it quickly in the microwave just as easily) and set aside. It’s nothing but spinach, cooked, some garlic added. Then it’s set aside to drain.

Lastly, the chicken. It’s pounded to 1/2 inch thickness on the thicker end. It’s dredged in some seasoned flour. It’s cooked briefly in a skillet until it’s almost done. Then you prepare a casserole: add the chicken pieces, the spinach divided up amongst the chicken breasts, then the Gorgonzola sauce is added over the top. Sprinkled with some mozzarella and Parm and baked for about 12-15 minutes. That’s IT. Easy. If you really like/love spinach, make more, as there really isn’t a lot of spinach per portion. And if the top of the casserole dish isn’t quite browned enough, turn on the broiler very briefly.

What I liked: it’s easy. It’s delicious. It’s a make-ahead casserole.

What I didn’t like: well, the calorie and fat count are high, but there’s not a whole lot you can do about it unless you are willing to reduce the amount of cheese. And sauce. I don’t know much else you could do or you’d compromise the dish. Think of it as a treat for a special occasion.

printer-friendly PDF
MasterCook 5+ import file – click to run MC or right click to save file

Parmesan Chicken with Spinach Gorgonzola Sauce

Recipe By: From a Phillis Carey cooking class, Sept. 2011
Serving Size: 4
NOTES: This can be a make-ahead casserole. Try to pile the spinach just on top of the chicken – not all over everywhere. Same with the sauce – drizzle it only on top of the chicken. It will puddle some, but do cover all the chicken with the sauce before adding the cheeses.

GORGONZOLA SAUCE:
1 cup heavy cream
1 cup chicken broth
4 ounces Gorgonzola cheese
CHICKEN:
4 small boneless skinless chicken breast halves
Salt and pepper to taste
Flour for dredging the chicken
3 tablespoons olive oil — divided use
1 teaspoon garlic — minced
12 ounces baby spinach — (bagged)
1 cup whole milk mozzarella cheese — grated
1/4 cup Parmigiano-Reggiano cheese — freshly grated

1. In a medium saucepan bring cream and chicken broth to a boil and then simmer, stirring frequently, until reduced by about half (in volume), about 15 minutes. Stir in Gorgonzola cheese and continue to cook, stirring frequently until the cheese is melted and combined with the sauce. Keep warm.
2. Preheat oven to 400°. Trim chicken (remove tenders, if attached) and pound the thicker part until breast is an even 1/2 inch thickness. Season with salt and pepper and dredge in flour, shaking off any excess.
3. Heat 1 T. of oil in a large skillet over medium heat. Add garlic and toss briefly, about 30 seconds. Add spinach and toss until wilted. Alternately you can microwave the raw spinach in a glass bowl for about 3 1/2 minutes, covered in plastic wrap, then remove plastic when finished, place in a colander and allow to drain for several minutes.
4. Add the remaining 2 T. oil to the pan and heat over medium-high heat. Add the chicken and cook 2 minutes per side. Transfer to a casserole dish. Using tongs, arrange a small mound of spinach on top of each chicken breast. Pour the Gorgonzola sauce on top of the chicken, then sprinkle with Mozzarella and Parmesan. Bake for 12-15 minutes, or until cheese is melted and chicken is cooked through. If the dish isn’t quite browned sufficiently, broil very briefly. Serve immediately. If serving to guests, heat a platter first. Ideally, if you have a large (low, flat) stove top to oven pan or casserole, use it without removing the chicken to a serving platter.
Per Serving: 634 Calories; 49g Fat (68.8% calories from fat); 44g Protein; 7g Carbohydrate; 2g Dietary Fiber; 197mg Cholesterol; 856mg Sodium.

Posted in Chicken, easy, on November 24th, 2011.

dinahs_chicken_curry

Looking for something simple for dinner? Something to make with leftover chicken or turkey? This is your ticket – easy – tasty and very, very healthy (only 4 grams fat per serving).

Yes, indeed, I’ve copied the title exactly – honest, I didn’t make it up. Some of you – those of you who are “of a certain age” will remember Dinah Shore.image She was a famous singer and entertainer back in the day. She produced many a vocal album, was the spokes-singer-woman for Chevrolet for years (remember “See the U S A in your Chevrolet?”). I can sing it in my head and just did!  One of her Chevrolet commercials is available on youtube if you’re interested. She had a long-standing relationship with Burt Reynolds (20 years her junior). Was married more than once, I believe.

During the 1970’s she had her own talk show, and I was a young stay-at-home mom at that time, so I must have watched her show regularly. It was about that time that I bought a small orange covered 6×9 3-ring binder, pictured below. I’d not been married all that long so didn’t have a huge repertoire of recipes anyway. I began copying all of my favorites into the binder and as the years progressed I added more and more. I scotch taped some recipes in there. I folded some newspaper articles, even a couple of pages that came loose from my then favorite cookbook. My mother even wrote a couple of recipes in the book at some point. I typed some, and some were written in by hand in blue, black or red ink. Some recipes now have a big, huge X over them. Tried and discarded, obviously!

orange_binder_collage

Many of the old-old recipes you’ve read here on my blog come from this binder. Most of the recipes have been transferred to my MasterCook software program, but there are still a few that haven’t made it there . . . . yet. This particular recipe is in the binder, neatly typed on my old Olympia portable typewriter my parents bought me when I went away to college, and I did write in Dinah Shore as the origin for the recipe and I wrote “from her TV show” and “winner of her cook-off.” The recipe isn’t in Dinah’s cookbook I own – it may not have ever made it into any of her cookbooks. Who knows. The recipe isn’t available anywhere online – I searched as I was writing this post.

Dinah had a helper at home – maybe she was Dinah’s full-time cook? – Pauline Bumann – who contributed lots of the recipes or to their collaboration. But Dinah was a good cook all by herself. She loved to entertain, and did so often according to the cookbook stories.

Dinah was a gracious host on the show. (Dinah Shore died in 1994 from ovarian cancer, age 77.) You can’t equate Dinah to an Oprah, for instance, but Dinah was entertaining and witty. A convivial host, as I recall. Dinah published several cookbooks. I own the 1983 Dinah Shore Cookbook. Can’t say that I cook from it anymore, but I haven’t given it away, either (oooh, I have a very hard time giving away any of my cookbooks, if you haven’t ever figured that out). Anyway, on the show she’d occasionally demonstrate a recipe, and this is one of those. My recollection is that cooking a quick meal didn’t have the traction that it does now. There WERE no 30-minute meals, hardly. We had Minute Rice, canned creamed soups that went into everything, and boxed cake mixes. But I don’t believe there were any easy-to-make entrees particularly. I’m not even certain you could buy packages of just chicken breasts at the market in the early 1970’s. You bought a whole chicken. Period. Correct me if I’m wrong!

curry_ingredients

Not all of the ingredients are piled up here on my board, but you can see the bacon, garlic, mushrooms (only add if you happen to have them, as I did this time), onion, celery, applesauce, curry powder and garam masala.

To cut to the chase here, this is a really simple recipe but it has good flavor in it. Sometimes I enhance the flavors a little bit – as I’ve become a better curry cook in the ensuing years, I know what enhances curries (like garam masala seasoning, for instance). But if you want a simple, weeknight dinner using some leftover chicken or some leftover Thanksgiving turkey, try this. Use whatever condiments you’d prefer. Don’t like raisins? Use dried cranberries. Add mushrooms if you want (I did this time, although they’re not in the original recipe). Don’t have any bell peppers? Eliminate them – they’re mostly for garnish anyway. Add cilantro or Italian parsley if you want. Add some minced apple to the garnish if you’d like. And if you don’t like curry powder – well, don’t use it – just  call it it a chicken and gravy instead. It’s a healthy dinner in any case if you don’t use much bacon.

What I liked: how easy it is. What a great use of leftover chicken. Maybe I need to start a new subject category here on my blog for “leftovers,” since they seem to be such a problem for people. The dish has good flavor – certainly not gourmet fare by any means, but it’s tasty and great for a weeknight.

What I didn’t like: can’t think of a thing. Obviously if I’ve been making this since the 1970’s, it’s something I like! Don’t expect haute cuisine, though. This is simple food.

printer-friendly PDF
MasterCook 5+ import file – click to run MC or right click to save file

Chicken Curry Without Worry

Recipe By: A Dinah Shore cook-off winner from 1972
Serving Size: 6
NOTES: If you have the ingredients at hand, this is a dish you can whip up in a few minutes. The original recipe used twice as much bacon. I sometimes make it with no bacon at all, just a teaspoon or two of canola oil to saute the vegetables. I usually add the raisins in with the hot mixture, and the pineapple can be a condiment or part of the curry sauce itself. Dinah Shore demonstrated this on her TV show, and it’s has been an occasional recipe I’ve used ever since. Particularly when I have leftover chicken, which is a perfect use for this.

2 slices bacon
2 whole onions — diced
2 cloves garlic — minced
4 stalks celery — chopped
3 large chicken breast halves without skin — cooked, bones removed, diced
2 tablespoons flour
1 cup applesauce
14 ounces chicken broth — low salt
1 cup milk — or coconut milk
4 teaspoons curry powder
1 tablespoon garam masala
5 tablespoons tomato paste
1 cup canned pineapple chunks — diced
Salt and pepper to taste
1/3 cup raisins
1/4 cup bell peppers — chopped, your choice of color
3 cups cooked rice

1. Prep all the ingredients and have them ready when you’re beginning to cook. Start the rice so it’s done just as you’re about to serve the meal.
2. After you’ve cooked the bacon, pour off most of the grease, then in what’s left sauté the onions and celery until they’re soft. Add garlic, flour, and cook a few minutes, then add the applesauce, broth, milk, curry powder and tomato paste. Simmer a few minutes until thick and bubbly. Add diced chicken and heat through.
3. Serve over rice with raisins, red or green pepper bits, avocado, bacon on top, and serve hot chutney on the side.
Per Serving: 361 Calories; 4g Fat (10.6% calories from fat); 22g Protein; 60g Carbohydrate; 4g Dietary Fiber; 42mg Cholesterol; 440mg Sodium.

Posted in Chicken, on November 21st, 2011.

pancetta_turkey_and_gravy

Literally, I could just dive into that plate right this second. It’s several days before Thanksgiving as I’m writing this, and I’m ready for the big food day. But there’s no question I’m using this new recipe for 2011’s feast. A Phillis Carey one, celebrating an Italian influence to the menu. I was quite content (I thought) with my last several years of Thanksgiving turkeys. But this one – oh gosh, so very good. Worth the little extra effort. Trust me on this one.

What’s different? Well, you make a pancetta, rosemary and fresh sage butter which is carefully pushed up under the turkey skin, to gently baste the turkey meat with its herby flavors. It gets all whizzed up in the food processor so it’s really finely minced. That way it bastes all over the turkey. What a wonderful flavor. Some of the herbs are placed inside the cavity, and you can wipe whatever is leftover from the basting butter onto the legs and wings and any other area that you couldn’t quite reach under the skin. Phillis suggested that if we had trouble with the butter-under-the-skin part, to use a chopstick to push little pieces into any tight crevices.

The Pancetta Gravy – I posted that part of the recipe along with the Italian Sausage Dressing a few days ago. It is part of this recipe as well – in that you need to add the broth to the big roasting pan which is used for the gravy you’ll make while the turkey is resting – using the broth and drippings. Just make this, okay?

What I liked: the Pancetta butter just added the most divine flavoring to the turkey and it’s truly not difficult to do it.

What I didn’t like: nothing. Absolutely nothing.

printer-friendly PDF (turkey)
printer-friendly PDF (gravy)
MasterCook 5+ import file – click link to run MC or right click to save file

Pancetta, Sage and Rosemary Turkey

Recipe By: From a cooking class with Phillis Carey, Oct. 2011
Serving Size: 12

PANCETTA-SAGE BUTTER:
4 cloves garlic — peeled
4 ounces pancetta — thinly sliced, chopped
1/4 cup Parmesan cheese — finely grated
1/4 cup unsalted butter — room temperature
2 tablespoons olive oil
2 tablespoons shallot — minced
1 tablespoon fresh rosemary — chopped
1 tablespoon fresh sage — chopped
2 teaspoons fresh ground black pepper
TURKEY:
14 pounds turkey — rinsed, patted dry inside and out, giblets reserved
8 whole sage — leaves
4 sprigs fresh rosemary
2 tablespoons olive oil
SHORTCUT TURKEY STOCK:
8 cups low sodium chicken broth — or turkey broth
2 whole carrots — unpeeled, chunks
2 stalks celery — chunks
1 whole onion — unpeeled, quartered (yes, really)
Stems from one bunch of Italian parsley turkey giblets (except liver)

1. SHORTCUT TURKEY STOCK: In a large saucepan combine the chicken broth, carrots, celery, onion, parsley stems and turkey giblets (except liver – toss that out). Bring to a boil, reduce heat to very low; simmer gently until gizzard is tender, about 1 1/2 hours. Strain stock into a medium bowl and cool. Can be made 3 days ahead.
2. PANCETTA-SAGE BUTTER: With machine running, drop garlic down feed tube of processor and chop. Add pancetta, and pulse to chop finely. Add all remaining ingredients. Pulse to blend to a coarse paste. Transfer to a small bowl. Can be made 2 days ahead – cover and chill. Bring to room temp before using.
3. TURKEY: Set rack at lowest position in oven and preheat to 325°. Sprinkle main cavity with salt and pepper. Spread inside with 2 T. of the pancetta-sage butter. Starting at neck end, slide your hand between skin and meat of breast, thighs and upper drumsticks to loosen skin. Spread the remaining butter over the turkey meat (under the skin – use a chopstick if you have trouble distributing it around) and use any remaining butter on outside of turkey. Fill the main turkey cavity with herb sprigs. Tie legs loosely to hold shape and tuck wing tips underneath body.
4. Place turkey on a rack set in a large, deep roasting pan. Rub turkey all over with oil, salt and pepper. Pour 3 cups of the Shortcut Turkey Stock into the pan. Roast turkey until thermometer inserted into the thickest part of the thigh registers 165° to 170°, about 3 hours. Tilt turkey so any juices inside turkey cavity run into the pan. Transfer turkey to a large platter. Tent with foil and allow it to rest for at least 30 minutes and up to 45 minutes. The temperature of the bird will rise 5-10 degrees. Reserve the juices in the pan for the regular turkey gravy (see separate recipe).
Per Serving (assumes you consume the skin, every speck of turkey and the gravy): 821 Calories; 43g Fat (48.9% calories from fat); 97g Protein; 5g Carbohydrate; 1g Dietary Fiber; 303mg Cholesterol; 915mg Sodium.

Posted in Chicken, on October 14th, 2011.

chix_cordon_bleu_bundles

Looking for an easy dinner entrée – worthy of serving to guests – that’s not all that difficult, AND can be made ahead one day? Try this one. If you don’t love broccoli, try asparagus instead.

Can you just tell by looking at that photo that this tastes good? I can’t always tell, sorry to say, unless I look at the list of ingredients. And sometimes, even then I’m wrong. Alas, what tastes good to one person doesn’t taste good to another. That’s what makes us human! But IF you like broccoli, bacon and cheddar (with some cream cheese in there to help hold it all together) you’ll really like this dish.

Once again, my hero, Phillis Carey, has created a chicken dish that is just delicious! Since I own her cookbooks, you’d think I don’t need to go to her cooking classes anymore. Wrong. She keeps coming up with new and innovative ways to cook and prepare chicken. This time it’s a method of oven browning that I’ve never tried. She’s just a wizard at it, I tell ‘ya!

What’s great about this one is that you can do most of the prep a day ahead of time. You will have to coat the chicken bundles in egg and bread crumbs, and bake them just before serving, but truly that won’t take that much time. If you prefer to keep the calories down, you can use low-fat cream cheese in this, and you can use less bacon. Or no bacon at all. If you’re not a fan of broccoli, Phillis suggested asparagus spears – precooked almost completely when you stuff it. The chicken breasts have to be pounded thinner than usual – to 1/4 inch thick. Carefully, so you don’t break them apart. That’s part of the secret to these – you have to pound the chicken thin enough to surround the filling.

And don’t forget this new method of getting the breaded chicken golden brown without frying – just by doing it in the oven. Phillis poured a little oil in the bottom of a large rimmed sheet pan and carefully laid the chicken bundles in the oil (after the pan and oil were heated up in the oven for several minutes), and 8 minutes later you turn them over to oven-brown the other side for 6-8 minutes (if using Convection/Bake, it’ll be closer to 6 minutes).

Once, years ago, an acquaintance of mine pounded chicken breasts out flat, filled each one with a wet, traditional bread stuffing mix, then pulled the edges up around the sides of the filling in a kind of cup shape, and used kitchen string to tie it in several places. After baking she clipped off the string, poured some chicken gravy over the top and served it with a green vegetable. It was kind of like eating Thanksgiving dinner in a single serving. I thought it was delicious. I didn’t really know this person well enough to ask for her recipe, so I had to do some trial and error. Mostly error and I gave up – it was always too dry. This method of Phillis’, though, is very similar. Maybe I’ll have to give that a try. I’m sure I baked these other cup-like chicken breasts too long and not in a hot enough oven, either. Here, at 1/4 inch thick (that’s really thin) they’re baked a total of 15 minutes at 425°. Hmmm. That has me thinking . . .

What I liked: just the overall flavor and texture. The broccoli. The bacon. The cream cheese. All yummy. Easy to make too – honest.

What I didn’t like: nothing at all. I suppose if I were making this for guests, I might consider drizzling the top with a light gravy, maybe, but it truly isn’t necessary.

printer-friendly PDF
and FILES: MasterCook 5+ and MasterCook 14 – click on link to open in MC

* Exported from MasterCook *

Oven-Fried Chicken Cordon Bleu Bundles Stuffed with Bacon, Broccoli and Cheddar

Recipe By: From a Phillis Carey cooking class, Sept. 2011
Serving Size: 4

6 slices bacon — diced, cooked, drained
2 cups broccoli florets — cooked just until tender and coarsely chopped
4 small boneless skinless chicken breast halves
salt and pepper to taste
4 ounces cream cheese — softened
1 teaspoon Dijon mustard
1 cup cheddar cheese — grated
2 large eggs — mixed with 1 T. of water
1 cup dry bread crumbs — (not Panko type)
1 tablespoon Italian parsley — minced
1/4 cup grapeseed oil — or vegetable oil

Serving Ideas: This makes a lovely dinner entree – it has the broccoli inside, so you don’t need another vegetable. Serve with a salad and a muffin or bread on the side.
NOTES: If you have an oven with a CONVECTION/BAKE setting, this is the ideal time to use it – it will brown the bundles better. If you do, you may want to reduce the cooking time of the by one minute after you turn the chicken over to brown the 2nd side. If you’d prefer, you can use asparagus instead of broccoli – use long spears, trimmed, mostly cooked, but not quite. You can use lowfat cream cheese if you’d prefer, and you can use less bacon than the recipe calls for.
1. Preheat oven to 425°. Cook bacon and set aside to drain. Cook broccoli (can be done for a couple of minutes in the microwave). Cool completely. Trim chicken breasts and pound the thicker ends between two sheets of plastic wrap to an even 1/4 inch thickness, taking care not to tear the meat. Lightly season with salt and pepper.
2. FILLING: Place cream cheese in a small bowl. Using a fork, mash in the mustard, Cheddar cheese and cooked bacon. Divide the filling into equal portions and remove a small amount from each and set it beside the larger portions. Place the larger portion on the thinly-pounded chicken breast, then place a large mound of broccoli on top of the filling and press it down so it sticks as best as possible. Place the smaller amount of cheese filling on top, then gently pull half of the chicken breast over the top to cover the filling and using your hands, mound it so it sticks on all sides as best you can. CAN BE PREPARED THE DAY BEFORE UP TO THIS POINT.
3. Whisk eggs with water in a shallow bowl. Toss breadcrumbs with parsley in another bowl. Coat the chicken bundles with egg mixture and then dredge in breadcrumbs to coat well. You can do this preparation up to an hour before baking.
4. Pour the oil (do not use olive oil as it will burn) into a large 17×14 rimmed baking sheet and heat in the oven for 4 minutes or until very hot, but not smoking. Have the chicken at hand, pull the oven rack out (don’t remove the pan from the oven unless you must) and place the chicken bundles on the pan, leaving ample room between pieces. You should hear the oil bubbling/sizzling some once you add the meat. Bake for 8 minutes. Carefully turn chicken over and bake another 6 minutes, or up to 8 minutes until chicken is cooked through.
Per Serving: 674 Calories; 43g Fat (58.1% calories from fat); 47g Protein; 23g Carbohydrate; 2g Dietary Fiber; 243mg Cholesterol; 782mg Sodium.

Posted in Chicken, Salad Dressings, Salads, on September 22nd, 2011.

peach_mozz_chix_salad

It was, most definitely, a cold salad kind of evening. In fact, it was still in the mid-80’s at 8 pm the other night after I fixed this. It was too hot to eat outside. But the recipe didn’t need me to heat the oven, although my DH did have to grill the peaches. That was the extent of the cooking. Right after dinner sat in the cool Jacuzzi for awhile, which was very refreshing.

My inbox on this particular day contained an email from one of the magazines I subscribe to – and it listed “25 peach recipes you can use today,” or some such advertising come-on. But I clicked over to look, and up popped this salad, which came from Southern Living in 2008. I had the fresh mozzarella. I had peaches. I had arugula. I had fresh cilantro. I was in business.

What intrigued me – besides the grilled peaches – was the salad dressing. It’s composed of a whole peach, the cilantro, honey (I used agave), lime zest and juice (and I augmented it with lemon juice since I didn’t have enough lime juice), ground cumin, chili powder, olive oil AND tequila. Tequila, I thought? Odd, but interesting.

peach_mozz_chix_salad_top

There you can see the salad a little more clearly with the chicken around the edges. This salad did not include chicken in it, but I decided this should be a dinner entrée, so I used some of the leftover chicken from the perfect Roast Chicken I did a couple of nights ago. I whipped up the dressing in the food processor. Just know that you have to use the dressing in a couple of days. Cilantro, once it comes in constant contact with liquid, becomes a liquid. And not all that nice. I have a lot left over that I’m going to need to use asap. So you might try cutting down on the dressing quantity because I think it will dress a salad for more than 4 people. Next time I’ll make the dressing without the cilantro and just mince it up and add it as needed. That way I wouldn’t have a time limit on using it up.

What I liked: the freshness of it – the peaches were just perfect specimens – they looked beautiful on the plate – the dressing gave a distinct flavor to everything, including the fresh Mozzarella. A delightful summer salad for sure.

What I didn’t like: nothing, really. Just remember my suggestion about the dressing – use it up, or make a bit less of it as it doesn’t keep.

printer-friendly PDF
MasterCook 5+ import file – click to run MC or right click to save file

Grilled Peach, Mozzarella and Chicken Salad

Recipe By: Adapted from Southern Living, 6/2008
Serving Size: 4
NOTES: You may have leftover dressing – if so, use it up within a day as cilantro deteriorates rapidly once it’s in liquid.

3 whole peaches — not white peaches
1 large shallot — sliced
1/4 cup chopped fresh cilantro
3 tablespoons agave nectar — or honey
1 teaspoon salt
1 teaspoon lime zest
1/2 cup fresh lime juice — if you don’t have enough lime juice, use lemon juice
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1 1/2 tablespoons tequila — optional
1/3 cup olive oil
Grapeseed oil to coat grill rack
6 ounces baby arugula — or watercress, or other sturdy lettuce, thoroughly washed
1/2 pound fresh mozzarella — cut into 12 (1/4-inch) slices
12 ounces cooked chicken — optional
Garnish: fresh cilantro sprigs

1. Peel and chop 1 peach. Cut remaining peaches into 28 (1/4-inch-thick) rounds, cutting through stem and bottom ends. Cut peaches inward from sides, cutting each side just until you reach the pit and gently hold each slice around the edges, twist and pull off. Continue until you’ve made rounds of all the peaches. Discard pits.
2. Process chopped peach, shallot, cilantro, agave nectar, salt, lime zest, lime juice, cumin and chili powder, and, if desired, tequila in a food processor 10 to 15 seconds or until smooth. Add oil, and pulse 3 to 4 times or until thoroughly combined.
3. Coat cooking grate of grill with grapeseed oil. Preheat grill to 350° to 400° (medium-high). Brush both sides of peach rounds with 1/3 cup peach dressing.
4. Grill peach rounds, covered, for 3 to 5 minutes on each side or until grill marks appear.
5. Toss the lettuce, arugula or watercress with a little bit of dressing, then place evenly on 4 plates. Layer 3 grilled peach rounds and 3 cheese slices over salad on each plate. Add chicken slices around the edges, if desired. Drizzle with more peach dressing. Garnish, if desired with cilantro sprigs
Per Serving (assumes you eat all the dressing): 491 Calories; 31g Fat (57.1% calories from fat); 40g Protein; 13g Carbohydrate; 2g Dietary Fiber; 102mg Cholesterol; 662mg Sodium.

Posted in Chicken, on September 18th, 2011.

roast_chicken_juiciest

Oh my, yes! Juicy. Tender. Perfectly cooked. Easy. Hooray for Cook’s Illustrated. They finally figured out how to do it and have given us the technique. I don’t know about you, but I never seem to be able to get a roast chicken to look or taste like the ones you can buy from the rotisserie at the grocery store, or Costco. Those always seem to be golden brown and juicy (unless they’ve been sitting there too long).

The recipe came from the most recent issue of the magazine (Sept/Oct 2011). Unless you are a subscriber to the online version (a different fee from being a hard-copy subscriber as I am) you can’t access this recipe online. So I’m going to have to give you a synopsis.

The short story is: heat a 12-inch frying pan in a 450° oven. Dry, oil, salt & pepper a whole chicken. Set chicken in the hot frying pan breast side UP with meat thermometer. When breast meat reaches 120° or thigh at 135°, turn oven OFF (yes, really). Leave in oven until breast meat registers 160° or thigh 175°. Remove from oven, tent lightly 20 minutes. Carve and serve.

Every time I read an article in Cook’s Illustrated I’m astounded at the creativity of the staff. They come up with innovative ideas to solve cooking problems that I certainly can’t. In this case it’s all about having the thigh meat get a jump-start in the cooking process, since it usually takes longer to reach 175° than it does to get the breast meat cooked to 160°. As we all know, if we wait until the thigh is done, usually, the breast meat is past its peak and dry. Why didn’t I think about putting the thigh meat in contact with a hot frying pan surface?

breast_meat_closeupThe preparation is SO simple. The baking is easy, as long as you have a good meat thermometer – one that will beep at you when something reaches temperature. You don’t want to go beyond the temps or you’ll end up with overcooked chicken. I had a really large chicken, so the approximate timing was a little longer in both parts of the baking process, but the results were fantastic. I’m so happy!

What I liked: how easy it was; hot delicious it was – tender, juicy. No question, this is going to be my new method of roasting a chicken. The leftover meat was tender as could be, both breast meat and thigh.

What I didn’t like: well, it wasn’t quite as golden brown as I’d hoped. But overall, it was fantastic, so I don’t want to complain that the skin wasn’t quite as brown as I’d have liked. We don’t eat the skin anyway.

printer-friendly PDF
MasterCook 5+ import file – click to run MC or right click to save file

Weeknight Roast Chicken

Recipe By: From Cook’s Illustrated magazine, Sept/Oct 2011
Serving Size: 5
NOTES: The reason this works is because the thigh meat gets a jump-start when it comes in contact with the hot frying pan, so it ends up cooking about the same amount of time the breast meat does.

4 pounds chicken — 3 1/2 to 4 pounds
1/2 teaspoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon olive oil — or grapeseed oil

1. Adjust oven rack to middle position, then place a 12-inch skillet in the oven and heat it to 450°.
2. Combine salt and pepper in a small bowl. Pat chicken dry with paper towels. Rub the entire surface of the chicken with the oil, then sprinkle the salt and pepper mixture all over the chicken.
3. Remove pan from the oven and place chicken, breast side up, in the pan. If you have one, insert a meat thermometer in the breast, sticking the probe in at the neck end, fairly close to the breast bone, but not touching the bone. Alternately you can place the probe in the thigh, by pushing the probe inbetween the tip of the breast and the thigh and angle probe outward slightly so it enters the thigh meat in lower part of the thigh.
4. Place pan back in the oven and roast at the preset oven temp for about 25-35 minutes, until the breast meat registers 120° or thigh at 135°.
5. Turn oven OFF and continue roasting in the oven for another 25-40 minutes, until the breast meat registers 160° or the thigh at 175°.
6. Transfer whole chicken from pan to a carving board (with a moat around the outside, if you have one) and loosely tent the chicken with foil for about 20 minutes. Carve and serve.
Per Serving (assumes you eat all the skin too): 589 Calories; 44g Fat (68.3% calories from fat); 45g Protein; trace Carbohydrate; trace Dietary Fiber; 239mg Cholesterol; 1311mg Sodium.

Posted in Chicken, Grilling, Salads, on September 8th, 2011.

grilled_chix_salad_vinaigrette

I know, I know, what’s so special about a grilled chicken salad! Well, let’s just say it’s all about the dressing in this recipe. If you don’t care about the salad part, that’s fine, but you do need to try the dressing on a salad of your choice.

Wanting a cold salad for dinner in the summer is certainly standard fare around here. I dug out this recipe that I think came from a cooking class I went to in the mid-80’s. It’s that old. And the recipe for an artistic salad such as pictured above, was on the cutting edge at the time! My notes say this recipe came from Jean Francois Meteigner, at Cicada (an L.A. restaurant). At the time the restaurant was on Melrose. There is still a Cicada, but it’s in downtown L.A. and somebody else is the chef. Meteigner has moved on to another restaurant in Santa Monica. In any case, this is his recipe and it’s a good one.

green_salad_sherry_vinegar_etteI made the dressing an hour ahead and let it sit out at room temp so the garlic would infuse a bit more. Afterwards I refrigerated what was left and used it up within a few days. As for the salad, it’s a mixture of baby spinach, arugula and mixed salad greens. Then you add some cucumber, fennel, fresh corn cut off the cob (or use frozen if that’s all that’s available), toss the salad with the dressing, then add the decorative touches – fresh wedges of tomato, avocado, green onions and artichoke hearts, if you’d like. When I served this as a main dish salad I added the chicken. The next day I served a lovely green salad  (pictured above) with some crumbled blue cheese, some toasted pecans, and the dressing.

So, first is the salad dressing. As you can see from the ingredient list, it has some sweetness to it. Not too much, but enough that you know it’s sweet. The original recipe called for honey – I used agave nectar instead. Otherwise, I stuck to the recipe as written. It’s delicious. Several people asked me about it- they couldn’t tell what was in it – the sherry vinegar adds a different taste. And the lemon juice gives it a nice tartness, although the agave certainly balances it. Worth making.

printer-friend PDF for the salad dressing
MasterCook 5+ import file for the salad dressing – click to run MC or right click to save file

Sherry Vinegar and Lemon Dressing

Recipe By: Adapted from Jean Francois Meteigner, an L.A. chef
Serving Size: 8
NOTES: The only change I made to this recipe was the use of agave nectar instead of honey. He also called for the “juice of 2 lemons.” I made a measuring assumption that a lemon yields about 1/4 cup of lemon juice each. Use more if you want to, but you may need to add additional honey.

3 tablespoons agave nectar — or honey
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/2 cup fresh lemon juice — fresh squeezed
1 cup extra virgin olive oil
2 large garlic cloves — peeled, smashed and minced
Salt and pepper to taste

1. In a medium-sized bowl whisk together (in order) the Dijon mustard, sherry vinegar, lemon juice, garlic.
2. Slowly add in a steady stream, whisking continuously, the olive oil. If made ahead whisk together again before pouring onto any salad. Refrigerate and use within a week, if possible.
Per Serving: 246 Calories; 27g Fat (96.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 24mg Sodium.

Then, if you’d like to make the chicken salad part, with all the delicious fresh veggies that go along with it, here’s that part.

printer-friendly PDF for the grilled chicken salad AND the salad dressing
MasterCook 5+ import file for the grilled chicken salad AND the salad dressing – click to run MC or right click to save file

Grilled Chicken Salad

Recipe By: Adapted from Jean Francois Meteigner, an L.A. chef
Serving Size: 4

4 large boneless skinless chicken breast halves
1 tablespoon Herbes de Provence — or other mixed herbs containing thyme and rosemary
1 1/2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
SALAD INGREDIENTS:
8 ounces mixed salad greens
8 ounces baby spinach
6 ounces baby arugula
8 whole green onions — minced, including some green part
2/3 cup fresh corn kernels
1/2 cup fennel bulb — finely diced
1/2 cup cucumber — diced
2 large avocados — diced or sliced
2 large tomatoes — wedged
8 ounces artichoke hearts — canned, not marinated (optional)
GARNISHES:
1/2 cup potato chips — (optional)
16 pieces chives — (optional)
DRESSING:
1/2 recipe Sherry Vinegar and Lemon Dressing

1. Season chicken breasts with oil, pepper, herbs and garlic. Place in a plastic bag to marinate for 1-2 hours if time permits.
2. Grill chicken breasts on an outdoor grill for 3-4 minutes per side (or less, depending on thickness) until just cooked through. Do not overcook. Remove and set aside.
3. In a large salad bowl combine the salad greens, spinach, arugula, fennel, green onions and corn. Toss with salad dressing, adding just enough to coat leaves well. Pour out onto 4 serving plates.
4. Decorate each salad with avocado slices, tomatoes, and artichoke hearts. Cut chicken into slices and place on salad. Add crushed potato chips if using them, and poke a few long chives into the top, standing them up straight if possible.

Posted in Chicken, Grilling, on August 24th, 2011.

citrus_chicken

Can you see those chicken breasts hiding underneath all those citrus slices? Grilled to perfection, moist and tender chicken breasts that were marinated in a nearly all-citrus mixture (orange juice, lemon juice and lime juice) along with some fresh chives, fresh mint, olive oil, and a little bitty glug of honey.

First, though, you need to remove the chicken tender(loins) for another use, then pound the chicken breasts (I used boneless, skinless) to a more uniform thickness . That assures they’ll cook evenly. The chicken breasts we had were really hefty ones, so I ended up cutting them in half to serve. Because once you pound them thinner, they’re really pretty darned big.

The poultry is marinated in a citrus juice mixture for about 1-4 hours (4 hours is better, obviously). You drain the chicken, pat it dry with paper towels, then grill them. Meanwhile, you’ve already sliced an orange, a lemon and a lime to grill (yes, really) toward the end of the cooking time. You do reserve a bit of the marinade – one to use for basting – another to pour over the chicken after it’s grilled. And if you really want to add some additional taste, calories and fat, take the 2nd amount of marinade, bring it to a boil, then add a couple of tablespoons of butter, a tablespoon at a time, then drizzle that over the chicken before you put all the citrus slices on top.

This rendition is a very healthy one. Assuming you use average-sized chicken breasts, it’s a little over 200 calories. Some people will eat the citrus slices (included in the nutrition count). And the nutrition calculator assumes you’re consuming the marinade, which you’re not. So, you see, the chicken is probably even less. And if you cut the chicken breast in half, it’d be even less!

What I liked: the bright, clean flavors from the citrus; the ease of marinating it; the pretty presentation with the slices all over; the mint.

What I didn’t like: nothing at all. Just be careful you don’t overcook the chicken – as you probably know already, that’s very easy to do.

printer-friendly PDF or MasterCook 5+ import file (click to run, or right click to save file)

Chicken Breasts with Citrus & Honey

Recipe By: Adapted from Williams-Sonoma’s book: Essentials of Grilling
Serving Size: 6
Serving Ideas: This can also be made with shrimp, meaty fish or scallops.
NOTES: Use very flavorful honey in this as it makes a difference. Don’t make up the marinade a day ahead as the zest will make the marinade bitter. If you have very fat chicken breasts it may take 6 minutes on each side (cut into one to make sure) and you may want to cut them in half to serve. Definitely do not overcook.

CITRUS HONEY MARINADE:
1 whole orange — zested and juiced
1 whole lemon — zested and juiced
1 whole lime — zested and juiced
3 tablespoons fresh chives — minced
1 tablespoon fresh mint — minced
2 tablespoons olive oil
2 tablespoons honey — wildflower flavor, if possible
CHICKEN:
6 pieces boneless skinless chicken breast halves — (remove tenders for another use)
salt and pepper — to taste
1 whole orange
1 whole lemon
1 whole lime
6 small fresh mint sprigs

1. Finely shred the zest from the orange, lemon and lime and place in a gallon sized plastic bag. Squeeze the citrus and add juice to the bag. Add the chives, mint, oil and honey. Squish the bag to dissolve the honey. Set aside about 4-5 T. of the marinade (in two bowls – one for basting – one to drizzle on top of chicken when it’s done). Refrigerate until ready to marinate the chicken.
2. Using a flat pounder, gently pound the thickest part of the chicken breast between two pieces of plastic wrap, so it is about an even thickness. Season with salt and pepper, then add to the marinade and refrigerate for at least an hour, or up to four hours maximum.
3. With the other whole citrus fruits, slice each into medium slices (at least 6 of each) and place in a separate plastic bag and refrigerate. About 30 minutes before you’re ready to grill, add these slices to the marinade with the chicken.
4. Drain the chicken and blot with paper towels if necessary. Grill approximately 4 minutes per side, basting liberally with half of the reserved marinade. During the last 2 minutes of cooking, place the citrus slices on the grill (not directly on the flame or gas element) and grill one minute per side. Ideally you’ll have some grill marks on the pieces. Remove to a heated plate and add the citrus slices and mint springs. Drizzle the remaining marinade over the top and serve immediately.
5. Note: if you’d like to make this a bit decadent, place the reserved marinade into a small saucepan, heat and add about 2 T. of butter, 1 T. at a time until barely melted, then drizzle THAT over the chicken before you add on the citrus slices.
Per Serving (assumes you consume the citrus and that you eat the marinade): 223 Calories; 6g Fat (24.0% calories from fat); 28g Protein; 16g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 79mg Sodium.

Related Posts Plugin for WordPress, Blogger...