Feeds:
Posts
Comments

Posts Tagged ‘chicken’


After the hurricane when we came down with colds, I had an impulse to make chicken soup. But being congested, I really wanted something I could taste. I always love Asian soups, and a little spice sounded like a great idea. And it was. But next time, I won’t wait to be sick to make this soup.

Thai Red Curry Chicken Soup

5 cups chicken stock

1 package rice noodles

2 tablespoons thai red curry paste

3 tablespoons fish sauce

1/2 can coconut milk

2 tablespoons sugar

Juice and zest of 2 limes

3 tablespoons cilantro (or basil or parsley), chopped

2 tablespoons mint, chopped

1-2 cups shredded rotisserie chicken or roasted chicken breast

1 tablespoon sesame or vegetable oil

Saute the curry paste in the oil for a few seconds to infuse the oil. Add the stock, fish sauce, coconut milk, sugar, lime zest and half the juice, and let it come to a boil. Add the rice noodles and cook for a few minutes until softened. Add the chicken and allow to warm through. Off the heat, add the herbs and the remaining lime juice and serve.

 

Easy Chicken Stock

1 chicken carcass with leftover bones

1 onion, cut into quarters

2 garlic cloves

2 carrots, cut in half

a couple sprigs of any herb in the fridge, such as sage, thyme, parsley, etc

salt and pepper

water

Combine all the ingredients in a large pot and fill with water to almost full. Allow to simmer for 45-60 minutes and then allow to cool on the stove. Strain out the solids, and either use immediately or freeze for later.

Advertisements

Read Full Post »


I finally got around to trying out the new pasta machine a couple weeks ago when we had some great friends over. It’s a bit of a project to make fresh pasta, but it’s worth it. Plus, you can add in anything you want flavor-wise, although I generally just make plain pasta because I like it best. Next time though, I might try spinach pasta. Or lemon pasta. I’m getting excited just thinking about it.

Fresh Fettuccine

3- 3 1/2 cups flour (start with 3 and add flour to the right consistency)

4 eggs

1 tablespoon extra virgin olive oil

1 teaspoon salt

Mound the flour on your board and create a well in the center. Add the rest of the ingredients to the well and start to stir with a fork from the inside out, gradually adding flour from the rim. Once you start to break down the rim, change to kneading with you hands. It will come together in a ball, and you want to knead for about 5 minutes. Let it rest in some plastic wrap for at least 15 minutes. Cut off pieces of dough to run through the pasta roller until it reaches your desired thickness. Fold the sheets and cut into your desired pasta size, for fettuccine it’s about 1/2″ thick. Flour well and set aside in 1 layer if possible.

Lemon Chicken and Fresh Fettuccine

Fresh Fettuccine (above)

4 chicken breasts, cut into pieces

1/2 onion, chopped

2 garlic cloves, minced

1/2 cup white wine

1 teaspoon dried oregano

zest and juice from 1 large lemon or 1 1/2 smaller lemons

Parmesan cheese

Season the chicken pieces with salt, pepper, and the oregano. Saute in some extra virgin olive oil until they brown. Remove to a plate. Add the onion and garlic and soften. Add the wine and lemon juice and reduce a bit. Add the chicken back into the pan and stir to combine.

Meanwhile, cook the pasta in salted boiling water for 2 minutes, until it starts to float and becomes al dente. Remove to the saucepan with a little bit of the pasta cooking water. Combine and add the lemon zest, a splash of extra virgin olive oil, and some grated parmesan cheese. Plate and add more parmesan cheese on top.

Read Full Post »


I made so much barbeque chicken, that I inevitably had a little leftover and decided that I wanted to make some pulled chicken with it. I had some tasty little brioche sliders leftover from burgers, and I added on some homemade pickles for a little crunch. I used some more of the homemade BBQ sauce and it was a perfect Sunday lunch.

Pulled Chicken Sandwich

1 leftover barbequed chicken breast

3 tablespoons additional BBQ sauce

Juice of half a lime

2 slider buns, preferably brioche

pickles or any other favorite topping

Shred the chicken with two forks into pieces and combine with the extra sauce and lime juice. Heat in a pan until warm and then spoon onto bun. Add pickles and enjoy!

Read Full Post »


I found it surprisingly hard to take pictures of BBQ chicken. For some reason, chicken just doesn’t seem that photogenic. Plus, it took a lot of willpower to keep myself from eating it immediately. If you’ve never made your own BBQ sauce, you should try it next weekend. It’s so much better than bottled, and pretty satisfying to know you made it yourself. I did make a large batch, and I’m hoping between the sugar and vinegar, it will keep in the fridge for a bit.

BBQ Sauce

2 tablespoons vegetable oil

1 onion, minced

3 garlic cloves, minced

4 plum tomatoes, seeded

3 tablespoons tomato paste

1/4 cup ketchup

1/2 cup red wine vinegar

3 tablespoons Worchestershire sauce

1/4 cup water

2 tablespoons Dijon mustard

3 tablespoons molasses

2 tablespoons brown sugar

1 tablespoon honey

1 teaspoon cayenne

1 tablespoon aleppo pepper powder

1 tablespoon ancho chili powder

1  tablespoon paprika

Saute the onion and garlic in the vegetable oil until softened. Add the tomatoes and tomato paste and allow to simmer for 10 minutes. Add the rest of the ingredients and simmer for 15 minutes longer. Let cool a bit and then puree in a food processor.

BBQ Chicken

1 chicken, cut into parts or use your favorite cuts

1 cup BBQ sauce

2 tablespoons olive oil or vegetable oil

salt and pepper

Make sure your chicken is dry when you start. You don’t need to wash chicken, it just spreads any potential bacteria around your sink. Dry off your chicken with a paper towel and rub all sides with olive oil or vegetable oil. Season with salt and pepper on both sides and place onto a hot grill or grill pan. (I now use a cast iron grill pan and it’s fantastic.) Let it develop nice color before you flip.

Brush with some BBQ sauce on both sides after you have grill marks. Continue brushing with sauce until the chicken is cooked through. Be careful not to overcook, use a meat thermometer if you’re not sure. Serve with some extra sauce on the side (not from the same container you were basting your chicken with…you don’t want to contaminate it.)

Read Full Post »


For years now, I have been listening to an old coworker talk about his love of sesame noodles. It really was more like an obsession. After making them this week, I’ve started to understand. While this version is probably a lighter, healthier, and less traditional version, I think he would be more than happy to have some. Paired with some delicious Asian-inspired chicken meatballs, you can’t go wrong. Break out the chopsticks!

Sesame Noodles

1/2 box of whole wheat spaghetti

1 shallot, minced

2 garlic cloves, minced

1 scallion, chopped with extra for garnish

1/4 cup peanut butter

4 tablespoons sesame oil

1 teaspoon fish sauce

1  tablespoon mirin

2 tablespoons rice wine vinegar

1 tablespoon Teriyaki sauce

1/4 cup sake, rice wine, or apple cider (non-traditional I know, but it was what I had in the fridge)

Juice of 1/2 lemon

1 teaspoon sesame seeds for garnish

Cook the pasta according to package instructions in salted water. Meanwhile, saute the shallot, garlic, and scallion in half the sesame oil until softened. Add the peanut butter, fish sauce, mirin, vinegar, Teriyaki sauce, and sake/cider. Stir to combine and let cook with about 1/2 cup of pasta water for 5 minutes.

Off the heat, add the pasta along with the rest of the sesame oil and the lemon. Serve warm or at room temperature, garnished with sesame seeds and scallions.

When making meatballs, the MOST important part is making sure you use enough breadcrumbs. No one likes rock hard meatballs, which comes from only using meat. If you can’t make your own (and it’s REALLY worth it, trust me), at least use some packaged breadcrumbs and soak them in a little milk. Ok. I’m done with the caps lock.

Chicken Meatballs

1 pound ground chicken

1 scallion, minced

1 garlic clove, minced

1 cup fresh breadcrumbs, not ground too finely

1 egg

1 teaspoon plus 2 tablespoons mirin

1 teaspoon plus 3 tablespoons teriyaki sauce

2 tablespoons rice wine vinegar

2 tablespoons grated fresh ginger

1 teaspoon fish sauce

1/2 cup dried breadcrumbs if needed

2 tablespoons sesame oil

Combine the chicken, egg, breadcrumbs, scallion, garlic, half the ginger, and teaspoons of mirin and teriyaki sauce in a large bowl. Add dry breadcrumbs if it seems too wet to stay in loose balls. Roll into tablespoon-sized balls and saute in the sesame oil until they brown on all sides. Remove to a baking dish.

Add the remaining ginger, mirin, teriyaki, vinegar, and fish sauce to the pan and stir together. Pour over the meatballs and bake in the oven at 375 degrees for about 10 minutes or until the meatballs are cooked through.

Read Full Post »


Leading up to a big day of cooking, the last thing I want to do is tire myself out cooking other meals. Saltimbocca is one of the quickest things you can do for dinner because you start with really thin pieces of meat and you don’t do much to them. I make this with veal and with chicken, but today we got some veal at Eataly. It takes literally 10 minutes from start to finish. And while it doesn’t photograph so well, it’s really delicious.

Veal Saltimbocca

4 slices of veal cutlet, pounded thin

4 pieces of prosciutto

10-12 sage leaves

2 tablespoons olive oil

1/4 cup white wine

Lay the veal out on flat surface and spread the sage leaves out on top. Place a piece of prosciutto on top of each slice, covering the sage leaves. Season with pepper (the prosciutto is salty enough, you don’t need to add more). Lay in a frying pan prosciutto side up and saute in the olive oil for 2-3 minutes, until the edges start to get brown. Flip carefully and allow to cook for a final minute on the other side. Remove to a plate. Add the white wine to the pan to deglaze and scrape up the browned bits. Pour over the veal and it’s done.


Saltimbocca alla Romana

Read Full Post »


This was a quick weeknight recipe that I created to use what little was left in the pantry. It’s a little Italian like a chicken cacciatore, a little French with the vermouth and cream, definitely delicious. It ended up being my favorite dinner of the week. And with only boneless chicken breasts, it cooks really quickly. Add some egg noodles and some veggies and you have dinner in half an hour.

Chicken with Porcini Mushrooms

2 boneless chicken breasts, cubed

1 slice bacon, chopped

1 tablespoon olive oil

1 shallot, minced

2 garlic cloves, minced

1 tablespoon rosemary, minced

2 tablespoons tomato paste

2 ounces sweet vermouth

1/4 cup marinara sauce

1 cup dried porcini mushrooms, soaked in hot water and reserve the water

1 teaspoon dried oregano

2 tablespoons heavy cream

Render the bacon for a couple minutes in the olive oil. Add the chicken and brown on all sides. Remove the chicken from the pan. Add the shallot, garlic, and rosemary and saute for a couple minutes. Add the tomato paste and let it brown for 1 minute. Add the vermouth to deglaze the pan.

Add the tomato sauce and strain the reserved mushroom liquid. Pour in about a cup of mushroom liquid and let it cook down a bit. You can add more as needed. Add the oregano and mushrooms and cook for a couple minutes. Return chicken to the pan and add in the cream.

Warm through and it’s ready. You can add some cooked egg noodles to soak up the sauce and some veggies or salad on the side.

Read Full Post »

Older Posts »

%d bloggers like this: