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Posts Tagged ‘Chicken’

On the Docket– Week of December 3rd

Monday, December 3rd, 2012

We’re still working through Thanksgiving leftovers.  That’s what I get for making a 19 pound turkey for four people.  I’m really glad I turned the leftovers into some casseroles, but boy will I be happy when we’re finished with these leftovers!

While I probably won’t be cooking too much this week, I’ve been clipping all sorts of recipes in anticipation of finishing these casseroles.  Here are a few of the recipes I’m looking forward to making soon!

Beef Stew:  I made black bean and chicken soup a few weeks ago.  It was such a satisfying lunch that now I’m on a soup kick.  Though it hasn’t been too cold yet, I’m hoping that if I continue cooking as if it’s cold, the weather will eventually catch up.

White Chocolate Peppermint Crunch Blondies:  Ok, I’m cheating a little bit here.  My boss was looking for some cookie recipes to bring to a friend, and I passed this one on to her.  She made the blondies this week, using peppermint kisses rather than the peppermint bark.  She brought me one as a sample on Friday.  They were delicious- buttery, pepperminty, and Christmasy.

Roast Shrimp with Carrot Couscous:  Though I’m really happy with how I dealt with the leftover turkey, having three casseroles at the same time is a little heavy.  The thought of a lighter meal like this is simply irresistible right now.

So many recipes to try!

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Weeknight Calzones

Tuesday, October 30th, 2012

Once upon a time, there lived a girl who never wanted pizza.  It’s not that she didn’t like pizza.  In fact, she liked it quite a bit.  It’s just that when pizza was offered as an option, it was never what she wanted.

I hate to say it, but that girl is me.  I don’t know what it is, but I’m never in the mood for pizza.  I always enjoy it when I eat it.  What’s not to love?  Dough, tomato sauce, cheese, and any other topping you could imagine.  If asked, though, I’d rather eat something else.

The problem is my husband LOVES pizza.  We, ahem, buy pizza bagels on a regular basis.  Every time we debate what to order in, his first suggestion is pizza.  So, when my cube-mate offered me a recipe for mini calzones, I knew what I had to do.  I had to give them a try.  The results were delicious, and this recipe has become a weeknight staple.

 

Chicken, Spinach, and Artichoke Calzones (adapted from Cuisine at Home)

3/4 cup shredded Mozzarella

1/4 cup shredded Parmesean

1 chicken breast, cooked and diced

1 package Garlic and Fine Herbs Boursin

1/4 cup minced onion

1/2 cup chopped artichoke hearts (I used about 5 artichoke hearts in brine, rinsed)

1/3 cup chopped frozen spinach, thawed and squeezed of excess water

1 tablespoon minced garlic

Pinch of red pepper flakes

1 pound prepared pizza dough

1 egg, beaten

Flour

Place a pizza stone in the oven and preheat the oven to 500 degrees.

For the filling, combine the cheeses, chicken, onion, artichoke hearts, spinach, garlic, and red pepper flakes.  Mix to combine the ingredients evenly.

Divide the dough into four equal segments.  Dust the dough and the work surface with flour.  Gently roll and stretch the dough into an eight inch round and let rest.  I let mine rest for about 10 minutes.

Place 1/4 of the filling onto one side of each dough round.  Stretch the dough over the filling and crimp the edges to seal the calzones.  Brush each calzone with the beaten egg and sprinkle with coarse sea salt.

 

Place the calzones on the heated pizza stone and bake for 12 minutes.  Let cool for 10 minutes before serving.  Enjoy!

 

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On The Docket– Week of October 28th

Monday, October 29th, 2012

Well, it’s Halloween, and that means pumpkins!  I’ve never cooked with pumpkin before, let alone baked with it.  For some reason, though, the challenge is pretty alluring.  Some of the recipes I’ve found this week just look too delicious to pass up.

Fudge Striped Pumpkin Peanut Butter Cookies:  I recently tried pumpkin chocolate chip cookies for the first time a few weeks ago, and they were delicious.  This particular recipe reminded me of fudge stripe cookies, which I loved as a child.  I think these will have to make an appearance at my company’s Halloween party on Wednesday.

Maple Pumpkin Cheesecake Bars:  One of my favorite fall desserts is pumpkin cheesecake.  Taking one of my faves and adding a little bit of maple seemed genius!

Ok, ok, I know I cannot subsist on baked goods alone.  But if they include pumpkin, they’re healthy right?  No?  Ok, fine.  Some lunch and dinner ideas as well.

Quinoa Black Bean Burrito Bowls:  To be honest, I’ll probably add some chicken to this recipe, but I really like the idea behind this burrito bowl.  I also prefer quinoa to rice, so I’m really excited to give this a shot.

Slow Cooker Adobo Chicken:  I love my slow cooker.  I actually jumped up and down when I unwrapped it for my birthday a few years ago.  Despite my rather unnatural love for this particular kitchen appliance, I generally forget I own one until fall.  This is one of the first recipes I’ve seen this fall that made me want to break out the slow cooker.

Chicken Curry with Egg Noodles:  I’m just going to go with “yep” on this one.  Chicken, curry, noodles, what’s not to love?

I’m really excited about these recipes, so I’m hoping they turn out alright.  I’ll keep you posted on the results!

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On the Docket– Week of June 18, 2012

Monday, June 18th, 2012

From now on, On the Docket will be posted first thing Monday mornings.  I generally cook for the week on Sundays, so I spend a lot of time menu planning over the weekend.  While it takes a lot of time, it’s something I love to do.  Saturday morning, while my husband went mountain biking with a friend, I watched the Food Network and perused all the recipes I’ve clipped, a few magazines, and a couple of cookbooks to pick out a few meals for the week.

A few things I already tried

Broccoli Parmesan Fritters: These were delicious!  Rather than mashing the broccoli with a potato masher, which oddly enough is one of the only kitchen gadgets I don’t own, I put the broccoli in a food processor and pulsed it a couple of times, for a few seconds for each pulse.  My broccoli was a little smaller but still recognizable, as the recipe calls for.  I’ll definitely be adding this recipe to my side dish repertoire.

Nutella Buttercream Frosting: I’ve been on a baking kick lately.  Each time I tell my mom about my baking adventures, she mentions Baked by Melissa, a cupcake shop in New York that specializes in miniature stuffed cupcakes.  Since we’ve been talking about these mini cupcakes so much, I decided to try my hand at making them.  More to come on what I tried.

A few recipes I’ve clipped

Baked Oatmeal:  I’m always looking for breakfasts that my husband and I can take with us to work.  I’ve seen a couple of baked oat meal recipes, and I think it’s about time to give it a try.

Lemon Basil Chicken Salad:  Chicken salad is one of my favorite summer lunches.  This one looks nice and light.  ‘Nuff said.

Grilled Salmon with Chilled Somen: My pantry is a disaster.  I have multiples of a couple items, some half full sauces, andthe remnants of a few ingredients that were purchased for one recipe.  One thing I’m trying to find a use for is a bottle of Ponzu sauce.  This recipe seems to fit the bill, so I’ll give it a shot.

 

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On the Docket– Week of June 11, 2012

Tuesday, June 12th, 2012

I love Zite and Flipboard.  Every night before I go to bed, or right after I get home from work, I read through the Food and Cooking section on Zite and read the most recent posts from the magazines I’ve added on Flipboard.  As a result, I clip a lot of recipes to try when I have some time.

Here’s what I clipped last week.  I most certainly won’t try them all this week.  Let me know if you have tried any of these or if you have any tips!

Mojito Cupcakes from Brown Eyed Baker:  I think a drink-themed bakery sounds like a great idea.  I recently tried Mint Julep cupcakes for a friend’s Derby party, so I think another cocktail based cupcake would be delicious.

Twice Baked Sweet Potatoes:  One, I love potatoes.  Two, twice baked potatoes are one of my husband’s favorite things.  Adding a sweet potato to the mix just sounds delicious.

Mediterranean Chicken Salad:  I’m a big fan of salads for lunch.  This just looked good to add to my repertoire.

Salmon:  I’ve been a salmon kick lately.  I like tried and true recipes, and this seemed to fit the bill.

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Chicken with Black Bean Chipotle Sauce

Monday, February 21st, 2011

The following dish is really easy and pretty darn good for you.  The original recipe called for whole chicken breasts, but instead, I cut the chicken into small cubes.  I served this with polenta, and it was delicious!

1/2 onion, diced

2 cloves garlic, minced

14 ounce can blackbeans, rinsed

2 teaspoons ground chipotle pepper

1 cup chicken broth

1/2 cup diced tomatoes

1 teaspoon minced cilantro

1 teaspoon salt

1 teaspoon olive oil

2 tablespoons chili powder

4 chicken breasts, removed of excess fat and cut into 1/2 inch cubes

Spray a saucepan with cooking spray and saute the onions until translucent, about 8 minutes.  Add the garlic and saute until fragrant, about 45 seconds.

Add the black beans, chipotle, chicken stock, tomatoes, cilantro and salt.  Bring the mixture to a simmer and cook for 20 minutes, until thickened.  Remove from the heat and cool.

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Place the black bean mixture in a blender and puree until smooth.

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Combine the olive oil and chili powder in a small bowl.  Add the chicken and combine until the chicken is covered in the chili powder mixture.

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Heat a skillet, coated with cooking spray, over medium high heat.  Add the chicken, and saute until cooked through, about 10 minutes.

Serve the chicken with the black bean sauce.

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Salt-Baked Chicken

Sunday, February 20th, 2011

When I was 17, my family went on vacation to southern Spain.  One night, my mom and I split salt-baked fish at a restaurant on the beach, and it was delicious.  Ever since then, I have been obsessed with the concept of salt-baking, so when I saw the following recipe, I knew I had to try it.

The chicken that resulted from this recipe was perfectly cooked and was so moist.  While the following recipe is a Chinese preparation, I am curious about trying this method with other roast chicken recipes.  More to come on that experiment!

Salt-baked Eight Flavor Chicken (Adapted from Martin Yan’s Chinatown Cooking)

1 teaspoon soy sauce

1 teaspoon dark soy sauce

3 pound whole chicken, rinsed

3 tablespoons Chinese rice wine

2 teaspoons hoisin sauce

2 teaspoons sugar

1 teaspoon sesame oil

1/4 teaspoon five spice powder

1/4 teaspoon salt

1 tablespoon vegetable oil

1/3 cup sliced shallots

3 tablespoons chopped ginger

4 chopped green onions

4 lbs of Kosher salt (1 1/3 boxes of Kosher salt)

Combine the soy sauces in a small bowl.   Rub the mixture into the skin of the chicken and let stand while you prepare the other ingredients.

Combine the rice wine, hoisin sauce, sugar, sesame oil, five spice powder, and salt together in a small bowl.

Heat a wok over high heat.  Add the oil and swirl to coat the sides of the wok.  Add the shallots, ginger, and green onion.  Cook for about a minute and then add the rice wine mixture to the wok.  Stir to comibine.  Remove from heat, and remove the contents of the wok to a small bowl.  Allow to cool.

Preheat the oven to 375 degrees.  Spoon the contents of the bowl into the cavity of the chicken, and wrap the chicken in parchment paper.

Cover the bottom of a covered casserole dish with half of the Kosher salt.  Placed the wrapped chicken over the salt layer.  Cover the top of the bird with the remaining salt.  Cover the casserole dish and bake in the oven for about 1 hour and 15 minutes.  Check the temperature in the thigh and the breast.  Once both are above 160 degrees, remove the dish from the oven and serve.

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We enjoyed this dish as part of a Chinese New Year celebration including fried rice, spicy green beans, lo mein with pork, and whole salmon.  Delicious!

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Roasted Chicken Breasts with Butternut Squash

Sunday, November 28th, 2010

I’m really bummed that I didn’t take pictures of this recipe, but I decided to post it anyway because it was delicious!  This is a really quick one dish meal for a weeknight.

The recipe suggests making foil pans for the chicken and squash, but I just used a 9×13 pan, with the chicken in the middle and the squash lining the sides of the dish.

Roasted Chicken Breast with Creamy Butternut Squash (Adapted from Cook by Jamie Oliver)

4 chicken breasts, cut in half

2 cloves garlic, minced

2 jalapenos, minced (I left the seeds in mine)

2 TBSP olive oil

1 TBSP oregano

salt and pepper

1 butternut squash, seeded and sliced

1/2 cup of cream

1/2 tsp grated nutmeg

Preheat the oven to 400 degrees.

Place the chicken breasts in a bowl.  Toss with olive oil, garlic, jalepeno, oregano, salt and pepper.

Place the chicken breasts in the middle of a 9×13 baking dish.  Line the dish with the butternut squash.  Pour the cream over the butternut squash, but avoid pouring it on the chicken.  Season the squash with the nutmeg.

Put the dish in the oven and roast until the chicken reaches an internal temperature of 165 degrees, about 40 minutes.

Serve and enjoy!

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Pulled Chicken Sandwiches

Thursday, May 20th, 2010

I tried this recipe for barbecued pulled chicken sandwiches a few years ago, and since then, I’ve made it at least once a year.  I’m at a loss for words trying to describe this recipe, so I’ll just say that I think this recipe is delicious and leave it alone.

Barbecued Pulled Chicken (adapted from Cook’s Illustrated 2005)

For the Chicken:

1 lb boneless, skinless chicken breasts

2 lb boneless, skinless chicken thighs

Rub with Love, Pork Rub

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Coat the chicken breasts and thighs with the Pork Rub, and cook over a hot charcoal grill.  The chicken breasts took about 4 minutes per side, while the chicken thighs took about 2 minutes per side.  We cooked the chicken while cooking a few other things on the grill and let the chicken cool overnight.  This is in no way necessary, and the chicken just needs to be cooled enough so it can easily be handled.

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For the sauce:

1 large onion, diced

1/4 cup water

1 1/2 cups ketchup

1 1/2 cups apple juice

3 tbsp Worchestershire sauce

3 tbsp dijon mustard

1/4 cup molasses

pepper

4 tbsp apple cider vinegar

1 tbsp vegetable oil

4 garlic cloves

1 1/2 tbsp chile caribe

1 tsp cayenne

Process onion and water in food processor until pureed, about 30 seconds.  Whisk the onion and water mixture with the ketchup, apple juice, Worchestershire, mustard, molasses, pepper and cider vinegar in a medium bowl.

In a large saucepan over medium heat, heat the oil, and add the garlic, chile caribe, and cayenne.  Cook for about 30 seconds, and add the ketchup mixture.  Bring the sauce to a boil, and reduce the heat to low.  Simmer, uncovered, until the flavors combine, about 15 minutes.  Transfer about 2 cups of the sauce to a bowl.

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While the sauce is cooking, shred the chicken breasts and thighs, removing any excess fat in the process.  Place the smaller chicken pieces (or about 1/2 the shredded chicken) in a food processor and pulse until coarsely chopped, about 5 1-second pulses.

Mix the pulsed chicken and the shredded chicken into  the saucepan and cook until heated through, about 10 minutes.

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Then, make sandwiches with the chicken mixture, serving the remaining barbecue sauce as a dipping sauce.  I used about 1/3 cup of the chicken mixture for each sandwich.

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I served the sandwiches with corn on the cob and roasted potato salad.

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Chicken Alfredo Lasagna

Friday, April 16th, 2010

I love lasagna, but my husband was a little hesitant when I suggested this recipe.  He has since decided this is one of his favorite lasagna recipes.

The original recipe called for fresh lasagna noodles and bone-in, skin-on chicken breasts, but I used store bought noodles and boneless skinless chicken.  I cooked the noodles according to the package instructions, and I had enough noodles and filling for an 8×11 pan of lasagna.

Chicken, Mushroom, and Spinach Alfredo Lasagna (adapted from The Way the Cookie Crumbles)

1 tsp vegetable oil

1 lb chicken breasts

4 tbsp unsalted butter

8 oz button mushrooms, thinly sliced

2 large shallots, finely chopped

6 cloves garlic, minced

1/4 c flour

3 1/2 c milk

black pepper

salt

1/4 tsp freshly grated nutmeg

4 oz spinach, sliced into 1/4 in ribbons

1 1/2 c grated Parmesan cheese

1 package lasagna noodles (regular, not “no boil noodles”)

Picture 013Heat the oven to 450 degrees.  Heat a small oven safe skillet over medium heat. (I used a Dutch oven).  Add the oil and chicken breasts.  Cook the chicken for 5 minutes on one side until browned, about 5 minutes.  Turn the chicken over, and move the pan to the oven.  Roast the chicken in the oven until an instant read thermometer reads 160 degrees.  (Since I used boneless, skinless chicken breasts, I also added a cup of chicken broth to the pan before placing it in the oven.)  Remove the chicken from the oven, and once the chicken has cooled, shred the chicken with your fingers or two forks.

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Decrease the oven temperature to 375 degrees.

Melt the butter in a large saucepan over medium heat.  Add the mushrooms and cook, stirring often, until the mushrooms are slightly browned, about 7 minutes.  Add the shallots and cook for another 3 minutes.  Add the garlic and cook until fragrant, about 30 seconds.

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Add the flour and stir frequently with a wooden spoon.  Cook for about a minute, until slightly thickened.

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Whisking constantly, add the milk slowly, and continue to to cook for about 7 minutes.  The sauce should thicken slightly.  Add salt, pepper, the  nutmeg, spinach and half of the Parmesan cheese.  Cook for about 3 minutes and add the chicken.  Remove from heat and adjust seasoning to taste.

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Spray an 8×11 baking pan with nonstick spray.  Spread 1/4 cup of the sauce on the bottom of the dish.  Try to avoid large chunks of chicken.  Top with a layer of noodles (I used 3 noodles).  Continue to alternate sauce and noodles until you run out of noodles.  I was able to make five layers.  Top with the remaining sauce and the Parmesan cheese.

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Cover the pan with aluminum foil and bake for 20 minutes.  Remove the foil and continue to bake for another 20 minutes.

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We ate this with a nice salad.  Enjoy!

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