Friday, June 8, 2018

Three chicken recipes

three chicken recipes
three chicken recipes

Almond Chicken
Almond Crust
2 cups almonds, toasted
2 cups panko (Japanese breadcrumbs)
1/2 cup firmly packed brown sugar
Salt and freshly ground black pepper, to taste
Pinch of chopped fresh parsley
Brie Cream
2 tablespoons chopped garlic
3 tablespoons Dijon-style mustard
1 1/2 cups heavy cream
1 cup diced brie (remove rind first)
Salt and freshly ground black pepper, to taste
Heat the oven to 350 degrees.
Combine the almonds, panko, brown sugar, salt and pepper and the chopped parsley in a food processor and blend into crumbs. If the chicken breasts are especially thick, you can pound them so they won't overcook on the ends. Roll each chicken breast in the almond mixture until well-coated.
Heat 2 tablespoons vegetable oil in an ovenproof skillet until hot. Add the chicken breasts and cook until one side is light brown. Flip the chicken, then transfer the skillet into the hot oven for 12 to 15 minutes, until cooked through. An instant-read thermometer should read 160 degrees in the thickest part of the pieces.
Meanwhile, prepare the Brie Cream: Place the garlic and wine in a skillet and cook until reduced by half. Add the mustard and cream. Slowly whisk in the brie pieces. Season with salt and pepper.
Serve the chicken with the sauce on top, sprinkled with slivered almonds and minced parsley.
Makes 4 servings.
Chicken Cacciatore
1 chicken (3 to 4 pounds), cut up
2 teaspoons salt, more if needed
1 teaspoon freshly ground black pepper, more if needed
1/2 cup all-purpose flour
3 tablespoons olive oil
1 large sweet red or yellow bell pepper, diced
1 onion, diced
3 cloves garlic, sliced
3/4 cup white wine
1 can (14 ounces) diced tomatoes, undrained
3/4 cup chicken stock
3 tablespoons drained capers
1 1/2 teaspoons dried oregano or about 4 teaspoons chopped fresh
1/4 cup chopped fresh basil
Saffron Risotto (recipe follows)
Season the chicken with 2 teaspoons salt and 1 teaspoon pepper, then dust with flour. Heat the oil over medium-high heat in a large heavy saute pan. Add the chicken and saute until golden brown. Transfer the chicken to a plate and set aside.
Add the pepper, onion, and garlic to the pan and saute until the vegetables are tender. Add the wine, deglaze the pan and reduce the liquid by half. Add the tomatoes, chicken stock, capers, and oregano.
Return the chicken to the pan and continue to cook until the chicken is tender, about 30 minutes, depending on the size of the bird.
Meanwhile, make the Saffron Risotto. Keep it warm.
Adjust the chicken seasoning with salt and pepper and stir in the basil. Serve the chicken in shallow plates with the risotto.
Makes 4 to 6 servings.
Saffron Risotto
2 tablespoons butter
2 tablespoons pure olive oil
2 cups uncooked arborio rice
3 pinches of saffron threads
7 cups warm chicken stock
3 tablespoons parmesan cheese
Salt and freshly ground black pepper, to taste
In a large saute pan, melt the butter over medium heat. Add the olive oil and rice and cook for 2 minutes, stirring to coat each grain of rice with oil. Add the saffron threads and 1 cup of the warm stock. Stir and cook rice until the liquid is absorbed.
Add the remaining stock, 1 cup at a time, stirring as the rice absorbs it, until the rice is al dente and creamy, for 15 to 20 minutes. Stir in the parmesan, season with salt and pepper. Serve hot.
Makes 4 to 6 servings.
Chicken Liver Pate
1/4 pound (1 stick) butter, softened
1 large shallot, minced
2 cloves garlic, minced
1 tart green apple, peeled, cored and chopped
Chopped leaves from 1 sprig fresh thyme
Freshly ground black pepper
1 pound chicken livers, washed
Juice of 1/2 lemon, or to taste
2 tablespoons applejack, brandy, Calvados or whiskey
1/4 to 1/2 cup heavy cream
Salt, to taste

Wednesday, June 6, 2018

Keeping Abreast of Chicken Recipes

Keeping Abreast of Chicken Recipes

Keeping Abreast of Chicken Recipes
Keeping Abreast of Chicken Recipes

It's obvious from looking in the meat case in the supermarket, where chicken breasts in various forms (from bone and skin on to boneless and skinless) are heaped high, that the poultry cut is in big demand.
But though chicken breast meat is relatively low in fat and cooks in minutes, it has a downside. It is bland - and no one wants to give up the flavor.
So it's time to stimulate our imaginations and put our seasonings to work.
Think of chicken breast meat as a base, just like rice. Add herbs and condiments and taste the difference.
Baked breast with tarragon chicken  -flavored rice is a delicious example. Shallot, mushrooms, sherry, cream and mustard transform chicken into a rich dish that can be prepared in minutes.
Those who value chicken for its low-fat virtues can adapt the recipe by cutting the cream. Either way, it's a painless solution to the chicken deficit problem. BAKED CHICKEN BREAST WITH TARRAGON-FLAVORED RICE
2 large chicken breast halves, skinned and boned
Freshly ground white pepper
2 tablespoons olive oil, divided
1 shallot, minced
1 cup chopped mushrooms (about 1/4 pound)
1/4 cup dry sherry
1/3 cup whipping cream
1 tablespoon Dijon-style mustard
Tarragon-flavored rice 
Place chicken between two sheets of waxed paper; pound to an even 1/2-inch thickness.
Season to taste with salt and pepper.
Heat 1 tablespoon oil in medium ovenproof skillet.
Add shallot and mushrooms; saute over medium heat 5 minutes.
Push mushroom mixture to side of skillet. Add remaining 1 tablespoon oil.
Add chicken to skillet; brown on both sides over medium-high heat, 1 to 2 minutes per side.
In a cup, stir together sherry, cream, mustard, 1/2 teaspoon salt and pepper to taste. Pour sauce over chicken. Stir in the mushroom-shallot mixture. Bake in a preheated 450-degree oven 8 to 10 minutes, or until chicken is cooked through.
While chicken is cooking, prepare rice. Chicken can stand, covered, while rice finishes.
To serve, spoon tarragon-flavored rice onto a serving plate. Top with chicken and sauce. Serve immediately.
Yield: 2 servings.
Reduced-fat variation: Saute mushroom mixture and chicken in olive oil 5 to 6 minutes per side, or until done, not just until browned. Transfer mushroom mixture and chicken to serving dishes. Add sherry to skillet; cook over high heat, scraping up any browned bits, 5 minutes, or until sauce is syrupy. Add 1 teaspoon mustard, or to taste. Season to taste with salt and pepper. Spoon sauce over chicken and mushrooms. Serve rice on the side. TARRAGON-FLAVORED RICE
1 1/2 cups chicken broth
3/4 cup converted rice, uncooked
1/4 teaspoon crushed dried tarragon
Freshly ground white pepper
Bring chicken broth to a boil in small pan. Stir in rice and tarragon.
Reduce heat to low. Simmer, covered, 20 minutes, or until rice is tender and broth is absorbed.
Season to taste with salt and pepper. Toss gently.

Tuesday, April 10, 2018

Roasted Chicken Thighs

Roasted Chicken Thighs

Roasted Chicken Thighs

Roasted Chicken Thighs

Family budgets are tightening by the minute. Making every penny of your food budget count is more important and more challenging than ever.

One way to do this is by purchasing raw products that can be used in a variety of applications. Using techniques that restaurants use and the type of common sense, penny-saving measures that were more common in our grandmothers' kitchens is a great place to start. Chicken thighs are exactly the type of inexpensive, main-course item that can feed the foodie inside you while keeping more of your money in your wallet.

I love chicken thighs whether they're roasted, grilled, fried, pulled or sauteed. Chicken thighs are affordable, delicious and compatible with an infinite number of chicken recipes.

For this recipe, I used two family packs of thighs, 10 per pack, for a total of 20.

Pair the thighs with your family's favorite salads and side dishes.

Roasted Chicken Thighs

A good spice rub is a tasty and convenient resource in any kitchen.  Here's an easy poultry-seasoning blend you can make at home. Make a small batch and remove a teaspoon or two at a time into a separate little cup or bowl before rubbing it into your chicken so as not to contaminate the whole batch of spice rub with the bacteria from the chicken or other raw meat you're using.

For the poultry spice rub:

2 tablespoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon ground cayenne pepper

2 teaspoons granulated (or dehydrated) onion, not onion salt

2 teaspoons granulated (or dehydrated) garlic, not garlic salt

1 teaspoon paprika

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon mustard powder

Pinch ground cinnamon

For the roasted chicken thighs:

2 family packs of chicken thighs, 10 per pack

To prepare the poultry rub: Combine all of the ingredients in a bowl and stir with a fork or small whisk until thoroughly blended. Store the spice rub in a labeled, airtight container with your other spices.

To prepare the chicken thighs: Heat the oven to 375 degrees and, on two baking pans, line up the 20 thighs, skin side up, in even rows so they aren't touching. Put 6 thighs on one pan and the remaining 14 on another, adding a nice big pinch of spice rub to the top of each of the thighs and rub it into the skin. Put both pans in the oven.

Set a timer for 25 minutes and switch the pans from one shelf to the other at the 25-minute mark for a more consistent finished product.

Pull the larger pan of 14 thighs from the oven after a total of 40 minutes of cooking time. The average internal temperature of the bone should be 160 degrees. Set the pan aside to cool, then wrap and refrigerate.

Pull the smaller pan of chicken of 6 thighs from the oven after 55 minutes and an average internal temperature of 180 degrees at the bone. Always check the temperature of bone-in chicken, regardless of your skill level or experience. Allow the chicken thighs to rest at room temperature for about 20 minutes and serve.

Makes 6 thighs, for 2 large and 2 small servings.

Wednesday, March 7, 2018

Creative Touches Add Pizazz to Quick Chicken Meals

Creative Touches Add Pizazz to Quick  Chicken Meals

Creative Touches Add Pizazz to Quick  Chicken Meals

Creative Touches Add Pizazz to Quick  Chicken Meals

As much as we may talk about Slow Food, it's a rare household that has the luxury of low, slow, all-day preparations. In a world where dinner is sandwiched between the exhaustion of work-work, homework, and housework, we need Slow Food fast.
So when it comes to fast, easy weeknight meals, we all tend to play foul.
It's no wonder -- boneless, skinless chicken breasts make for inexpensive, no-brainer suppers. Slap them on the grill or toss them in a saute pan. Could anything be easier?
But, it's awfully easy to run afoul of the fowl. We overcook the tender bird. Or fall into a chicken rut and make the same old, same old over and over.
So, we're offering up fabulous new guises for everyone's favorite dinner ingredient, including something dressy, something grilled and a quick saute. Because of the beauty of chicken, former Bon Appetit food, ready to become something special.
"Adding chermoula and salsas, sprinkling it with Indian, Moroccan or Latin flavors just brings it to life. It's versatile, and it takes to so many flavorings and preparations.
The fact that it's affordable and healthful, especially when you're talking organic and free-range, is a plus, says the Los Angeles-based food writer, who also serves as food editor for the Monterey Bay Aquarium's Seafood Watch. But the real delight lies in using fowl as a foil for wonderful flavors and taking clever shortcuts to get a truly delicious dinner on the table in minutes.
Boneless, skinless chicken breasts are perfect for that. And when they're cut into bite-sized pieces first, and simmered in green curry paste, coconut milk, and lime zest.
Don't wander too far away. You don't want to overcook it. A little protection on the chicken -- some flour or breadcrumbs -- helps seal in the juices.
Dredged in flour and quickly sauteed, that chicken cutlet becomes a tender companion to a flavorful lentil salad with fresh mint, chopped celery and sliced radishes and a zippy mustard vinaigrette, for example.
The general concept behind that dish is you make a sauce or a vinaigrette and put it on the chicken and the vegetable. For very little work, you end up with a complete meal, filled with lots of flavors.
If you are grilling chicken, you save a few tablespoons of the marinade, before it's used on the meat and the vegetables, and drizzles it over both at the end.
I love to mix and match my recipes, pairing simple grilled or sauteed chicken breasts with elements borrowed from other sections of her newest cookbook. And the basil-walnut sauce that dresses up grilled albacore tuna works equally well drizzled over lemony grilled chicken breasts.
Those toppings, sauces, and marinades elevate the lowly chicken to lofty heights and allow it to shine at dinner parties, or picnics and barbecues.
What I cook totally depends on my mood and the time of year. I especially look forward to summer because it means grilling outdoors. And the one recipe I've been craving is grilled chicken with a tangle of multicolored marinated peppers, served over a piece of toasted sourdough bread to absorb it all and give it texture.
It's a perfect midsummer dish. Roasted peppers are marinated in olive oil and golden balsamic vinegar -- fruitier than its rosy cousin -- with enough garlic to ward off vampires plus bright pops of orange zest.  

Grilled Chicken as You Like It

Grilled Chicken as You Like It

Grilled Chicken as You Like It

Grilled Chicken as You Like It

New techniques, great sauces, and fresh marinades for the whole bird - or easy pieces.
The assignment? Grilled chicken. The process? More than 80 pounds of chicken cooked in pursuit of our goal - Sunset's ultimate guide to foolproof grilled chicken. If your idea of making this summer classic is basting with bottled sauce, it's time for a wake-up call. We've put several new spins on this much-loved food.
If you're interested in new grilling methods, try Grilled Whole Chicken with Plum Sauce Glaze. If you're watching every gram of fat, we can help with that, too. How about Grilled Chicken Salad with Raspberries?
No matter which recipe you choose - even one of your own - our food safety tips and grilling chart will help you determine cooking times, grilling methods, and doneness, for perfect results every time.
Low-fat at its best
If your diet demands skinless chicken breasts, and the adjectives tough, dry, and tasteless spring to mind, get ready for a surprise. This lean, versatile cut ranks with the best when you know the cooking secrets illustrated by this recipe - quick cooking to seal in moist juices, and bold seasonings to carry the flavor.
Cornmeal-crusted Chicken
Prep and cook time: About 35 minutes Makes: 6 servings
6 boneless, skinless chicken breast halves (about 2 lb. total) 1 1/4 pounds Roma tomatoes, cored and chopped 1 cup (about 1 1/2 oz.) finely silvered arugula 3 tablespoons capers 2 tablespoons lemon juice 1 tablespoon olive oil 1 large egg 3/4 cup yellow cornmeal 1/4 cup grated parmesan cheese 1/2 teaspoon black pepper 1/4 teaspoon cayenne Salt
1. Rinse chicken and pat dry. Place 1 chicken breast half between 2 sheets of waxed paper or plastic wrap on a sturdy cutting board. With a heavy mallet, pound chicken until it is 1/3 to 1/4 inch thick. Repeat with remaining chicken. (If making ahead, cover and chill up to 4 hours.)
2. Combine chopped tomatoes, arugula, capers, lemon juice, and olive oil; set aside at room temperature.
3. In a small bowl, beat the egg with I tablespoon water to blend. In another bowl, stir the cornmeal, parmesan cheese, black pepper, and cayenne to blend. Dip each chicken breast half in the egg mixture, turning to coat both sides, then in the cornmeal-parmesan mixture, turning to cover completely.
4. Place the chicken on a well-oiled charcoal grill above a solid bed of medium coals (you can hold your hand at grill level only 4 to 5 seconds), or on a gas grill adjusted to the medium heat. Cover gas grill. Cook chicken until undersides are browned, about 5 minutes. With a spatula, turn the chicken over and cook until browned and meat is no longer pink in center (cut to test), 5 to 6 minutes longer.
5. Arrange chicken on a serving platter or on individual plates; top with tomato mixture and add salt to taste.
Per serving: 298 cal., 20% (59 cal.) from fat; 40 g protein; 6.5 g fat (1.7 g sat.); 18 g carbo.; 293 mg sodium; 126 mg chol

Tuesday, February 27, 2018

Salamon Chicken and Beef Recipes to try for your Big Coock Experience

Salamon Chicken and Beef Recipes to try for your Big Coock Experience

Salamon Chicken and Beef Recipes to try for your Big Coock Experience
Salamon Chicken and Beef Recipes to try for your Big Coock Experience

Saving your sanity by preparing meals in bulk is the idea behind "The Big Cook Cookbook" and "The Big Cook 2: More Celebrated Recipes."
A week before doing the big cook, assemble two to four friends, then choose the recipes and location. Make up a detailed shopping list using the example given in the cookbook or download it from Phone in your meat order.
The day before, do your grocery shopping and any pre-meal preparation. On the day of the big cook, take items to where you're cooking. Spend the day cooking, then stock your freezer with your meals.
The authors have set up recipes with the ingredients in columns according to the number of meals being prepared (one, four, six or eight). In the recipes provided below, the ingredients are given for four meals.
Candace's Soy Ginger Salmon
This recipe is great with individual salmon steaks or whole fillets. The salmon will marinate in the zip-close bags, allowing the flavors to develop and mingle.
This can be cooked in the oven or on the barbecue.
2.75 kg (6 lbs) salmon fillets or steaks
750 ml (3 cups) orange juice
50 ml (1/4 cup) cornstarch
500 ml (2 cups) reduced-sodium soy sauce
125 ml (1/2 cup) olive oil
500 ml (2 cups) brown sugar
50 ml (1/4 cup) lemon-pepper seasoning
50 ml (1/4 cup) garlic powder
15 ml (1 tbsp) ground ginger
4 large zip-close bags
Label bags. Divide salmon evenly between zip-close plastic bags.
In a large bowl, combine orange juice and cornstarch and stir well. Add remaining ingredients to orange juice mixture and stir. Pour an even amount into each bag of salmon. Remove excess air, seal bags securely and freeze.
Oven: Place a layer of foil over a baking sheet. Cooking time will vary depending on the thickness of fish. Generally, it will take 4 to 6 minutes at 180 C (350 F) per 1 cm (1/2 inch) of thickness if thawed.
Barbecue: Lay salmon fillet on a piece of foil large enough to fold over and seal. Depending on the size of the fillet, grill it for 10 to 15 minutes until it is slightly flaky. You can also use "non-stick" foil with holes punctured in it and flip the fillets halfway through the cooking time if desired.
Use salmon steaks or whole fillets. When you buy the whole fillets you will have to eyeball how many pieces you will need for each meal.
Salmon will keep cooking even after you remove it from the heat

 source, so take care to remove it at the right time to avoid

 overcooking your fish. You want it to be medium-rare and firm

 but still tender inside. It should easily flake with a fork.




TODAY, WE PLAY another game of chicken.
No, not that game of chicken. This game you play in the kitchen. No reason to be afraid. No great nerve required, either.
You win the game if your dinner partner or partners say, "Hey, I've never had chicken this way before."
Bonus points come if they actually like what they have eaten.
The latter isn't too hard because chicken has been known to taste good in so many different ways. You can cook it with lots of garlic, lots of beer, lots of spices, lots of rice, and so on, and so on. Fry it, roast it, grill it, saute it, bread it, stuff it, quiche it, Chinese it, whatever.
In the kitchen game of chicken, cheating is permissible. In fact, it is recommended.
Break any rules. In fact, there are no rules. If someone tells you that chicken doesn't go with mango or black beans or grapefruit, try it. Who knows what you might end up with.
And go where you can for help. If you're not terribly creative, or perhaps a little shy about trying something new, seek assistance.
Open any cookbook, and you'll find a long list of chicken recipes. Surf over to the World Wide Web, and download a few more. (Remember when there was no such word as downloading? That was back when the chicken was fried or stewed or roasted. Downloading has opened whole new worlds for chickens seeking to get to the other side.)
To make the game easier, we suggest you buy a big bag of frozen chicken breasts. Preferably, skinned and boned. (If you prefer dark meat, buy thighs.) Whenever you feel like playing, just pull a couple (or more) out. A few minutes on defrost in the microwave and let the game begin.
Mostly we've been grilling the chicken breast. A little marinade, a little sauce. On occasion, however, we get a little more adventuresome and stuff those breasts. (Or thighs.)
Regardless of what you stuff them with - it's cook's choice - you are certain to win the game.
Here are three recipes to get you started. They show three ways to stuff a chicken breast. Our advice, however, is to let these recipes be a guide. Stuff them with whatever hits your fancy. We can just hear a certain announcer shouting, "And that's a winner!"
4 sun-dried tomatoes (not packed in oil)
2 chicken breast halves, skinned and boned
2 very thin slices Parmesan cheese (or other cheese)
1 teaspoon capers
1 egg white
1 tablespoon water
1/3 cup seasoned dry bread crumbs
2 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
Ground black pepper
For sauce:
1 tablespoon olive oil
1/2 cup sweet onions, chopped
1 (15-ounce) can diced tomatoes, undrained
1 tablespoon red wine vinegar
1/2 teaspoon granulated sugar
2 tablespoons chopped fresh basil
Preheat oven to 400 degrees.
Reconstitute tomatoes by soaking in boiling water for a few minutes, then chop.
With a sharp knife, carefully cut pockets into edges of chicken breasts. Put the slice of Parmesan into each pocket. Divide capers and chopped tomatoes and stuff into pockets. Close pockets by securing with toothpicks.
With a fork, beat egg white gently. Stir in water. In a separate bowl, combine bread crumbs, flour, grated Parmesan and a little salt and pepper. Dip chicken breasts in egg white mixture. Coat with bread crumb mixture. Place on a baking sheet and bake for 15 minutes. Turn and bake 10 minutes longer.
While chicken is baking, prepare sauce: In a small saucepan, heat the oil. Cook onions, stirring frequently, for 5 minutes. Add tomatoes and their juice, vinegar, and sugar. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Stir in basil.
Place cooked chicken on dinner plates.


                               MAKE IT CHICKEN TONIGHT


AFTER all that surfeit of turkey, you may not feel inclined to serve up chicken, but the two are very distinct, and turkey seems the richer, heavier flavour.
And with chicken a 'good buy' this week why not welcome it back with this recipe.
For four you will need:
4 chicken portions; 2 sticks celery, sliced; 2 tablespoons/15ml spoons cooking oil; 1lb/450g potatoes scrubbed and quartered (you can add to this if you have hefty appetites to cater for!); 8 oz/200g carrots, sliced coarsely; 3 tablespoons/15 ml spoons plain flour; threequarters pint/450ml cider; 1 chicken stock cube; 1 teaspoon/5ml spoon dried thyme; 1 bunch scallions, cut into 1 inch/2.5cm pieces; 1 dessert apple, sliced.
Heat the oil in a frying pan and fry the chicken for 5 minutes until browned. Transfer to a casserole dish with the potatoes,
Add the celery and carrots to the pan and fry for 2 - 3 minutes. Stir in the flour and cook for one minute, then gradually blend in the cider and add the stock cube.
Bring to boil, stirring. Add the thyme and season, and pour over the chicken.
Cover and cook for 90 minutes at 200C/400F/Gas Mark 6.
Remove from the oven and check it does not need some water added, then stir in the apple and scallions and cook a further 15 minutes. Stir well before serving.