Category — Chicken

Another Everyday Food knockoff for you today!  I don’t know if I’ve mentioned it here, but I’d estimate that Everyday Food Magazine is the source of more of my “keeper” recipes than any other food pub I read.  And believe me, I read a lot of food-related publications.  I’d venture to say that if you want to add one mag to your repertoire in the upcoming year, it should be this one.  The recipes are consistently easy and delicious, and they emphasize all-natural and seasonal ingredients.  This is NOT the fancy froo-froo Martha Stewart Living Magazine . . . nope, a sister publication that’s as down-to-earth as you and me.  Nothin’ fancy.  Just good vittles.

OK, off soapbox and into the kitchen.  [Read more →]

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Now here’s a frugal dish:  chicken thighs and dried beans.  Sure, there’s jarred salsa, and I’d encourage you to buy a good brand because the flavor will take center stage, but really, this is a cheap and easy one today, folks.  And so tasty!  [Read more →]

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If you’ve been apple picking lately, chances are you still have a lot of apples on hand.  Like us.  I estimate there’s at least 15 pounds still waiting for me in the refrigerator.  And if you’re like me, there’s only so much pie, crumble, crisp, Betty, etc. you can handle (my mind says “yes”, but my booty says “no!”).  So how ’bout cooking up dinner with them apples?

Chicken with Cider Mustard Sauce (adapted from the Nutrition Action Healthletter)

Put the chicken in a plastic Ziploc bag and pound to an even thickness of 1/2-inch.  Heat 1 T. of oil in a large skillet over medium heat.  Sauté the chicken in two batches until browned, about 4-5 minutes each side.  Transfer to a plate and tent with foil to keep warm.

In the same skillet, add the remaining 1 T. of oil and sauté the shallots and 1/2 the diced apples for 3 minutes.  Add the cider and boil until it’s reduced by half, about 5 minutes.  Remove from heat and mix in the remaining apple and the mustard.  Season generously with pepper.  Pour the sauce over the chicken.

Serves 4.

P.S.  The Nutrition Action hyperlink up there leads you to some other tasty looking, healthful recipes incorporating apples . . . .

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As much as I like to cook, I’m newer to roasted chickens than I would like to admit.  Some of it I chalk it up to ignorance . . . I thought it’d take a long time, be a total pain in the butt, etc.  But really, it’s pretty simple – more than a 30-minute meal, but it’s mostly hands-off prep.  The other reason I roast chickens more often is that roasted chicken is one of L.’s all-time favorite meals.  This is a girl who, when asked what she’d miss most after a trip to Madrid, cited “roasted chickens” as number two (ham was number one, and her baby cousin didn’t rank!?).  As most of you know, my small friend eats almost NOTHING I blog about.  Travesty.  I don’t take it personally, ’cause really, the girl is missing out.  But if I can make at least some things that knock the whole crowd’s socks off, well, I’ll work the crowd-pleaser, for sure.

[Read more →]

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In my seasonal quest for more delicious and unique Crock-pot dishes, I’m turning to my own bookshelf. 

I have a lot of cookbooks. 

I love collecting and reading cookbooks . . . and even though I cook little bits out of nearly all of them, but I don’t feel I know each one intimately on its own.  I’ve often thought about starting at the beginning of one and working my way through (à la “Julie & Julia” (only less whining)) . . . but I’m not a linear sorta cook.  I’m more often driven by mood, whimsy and desperation, so I’ve never buckled myself down to do that.  Consequently, I miss stuff.  Like this yummy recipe.  In my adaptation, I do away with the browning of the chicken before adding it to the cooker – like I’ve said before, I’m a dump-n-go slow-cooker gal and if I’m using the Crock-pot, I don’t want to dirty up a pan and the stove . . . . so this recipe is that much easier.  Just a little slicing and dicing, then leave it alone and come home to dinner.  What’s not to love about that?

Drunken Chicken adapted from (The Slow Cooker Recipe Book by Catherine Atkinson)

Place the onions, garlic apples, almonds, plantain and raisins in the cooker.  Pour in the sherry, stock and tequila and stir to combine.  Salt and pepper each chicken breast half and place it in the pot, pressing them down into the stock so that they’re covered at least part-way.  Cover with the lid and cook on low for 6 hours.  Taste the sauce and add more salt and pepper if desired.  Sprinkle each serving with chopped cilantro before serving with either plain rice or tortillas.

Serves 4.

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School’s in, practices and lessons are in full swing, and the weather is cooler . . . a perfect time to haul out that slow-cooker you say you never use enough.  I’m a dump ‘n’ go slow cooker recipe person.  What the heck is the point of a slow-cooker recipe if you have to cook ingredients before you throw them in the pot??  Really?  This thing is supposed to streamline my dinner processes.

I know there are many new readers since last fall, so once again, I’d like to point you to one of the most comprehensive slow-cooker recipe resources on the ‘net, A Year of Slow Cooking.  Lots and lots of inspiration there (yes, beyond creamed soups! there is flavor! there are vegetables! nary a pot roast with onion onion soup mix in sight!).  I urge you to check it out and please, do report on what you like there . . . lots of us need weekly inspiration!  For past Semi-Sweet recipes using the Crockpot, including more links to other sites, click here.

Today’s recipe is easy and tasty and makes great leftovers.  Serve it atop hot cooked rice, or if you’re jonesing for more vegetables in your belly, on top of more baby spinach.  When I reheated this for lunch on subsequent days, I put it in a bowl with a few handfuls of baby spinach and microwaved it all up . . . . and be sure to add some Tabasco to individual servings for those heat-lovers in your house.  Enjoy!

Slow Cooker Curried Chicken Stew (adapted from Better Homes & Gardens)

Lightly coat a 6-quart slow cooker with cooking spray or olive oil.  Add the chicken in one layer, sprinkle with salt and pepper.  Add the onion, garlic, curry powder, and ginger to the slow cooker and sprinkle again with salt and pepper.  Add the chickpeas, undrained tomatoes, broth and bay leaf.  Cover and cook on high for 4-5 hours or low for 8-10 hours.

Give the whole thing a stir, then add the lime juice into the cooked stew.  Stir the spinach leaves into the stew and let it stand for 2-3 minutes until the spinach is wilted.  Stir again and taste – adjust the seasonings by adding more salt & pepper, curry powder, some Tabasco, etc.  Serve with rice.

Serves 8.

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Now that everyone’s back in school and the temperatures are falling, it really seems like autumn’s upon us.  Cooler temps mean freedom to turn the oven back on at night to prepare dinner, and one sure-fire crowd-pleaser over here is roasted chicken.  L. literally begsme to roast a chicken every week – it’s her favorite meal.  But on a weeknight, who has time?  Enter the parts . . . even a bone-in chicken part will take far less time to cook, yet will yield some of that same juicy, crispy, delectable treat that whole roast chicken delivers.

This recipe is versatile – you can make “plain” chicken for those “selective eaters” in your house, and amp up the flavor with ginger, lime and curry powder for those who prefer a little more zazzle.  Rubbing the spice mixture under the skin ensures that the meat is highly flavored . . . the skin and bone ensure it’s moist.  Whether you indulge in crispy chicken skin is your business (dont’ tell anyone, but I love it) but in any case, this is a 30-45 minute deal.

Crispy Ginger-Lime Chicken (adapted from Everyday Food)

Heat the oven to 400 degrees.  Combine the ginger, lime juice, curry powder, scallions, a teaspoon of salt and 1/4 of pepper in a small bowl.  Place chicken on a foil-lined rimmed baking sheet and season with salt and pepper.  Gently loosen the skin on each pice of chicken with your fingertips.  Then rub equal amounts of the ginger/lime mixture under the skin of each piece.

Bake until skin is crisp and the juices run clear, about 30 minutes.

Serves 4.

In my Fresh Flavor Fast cookbook, this is paired with a quick little side recipe for Couscous with Carrots and Cilantro . . . we ended up with leftover rice with our chicken – not nearly as exciting.  And remember, if you use whole wheat couscous, you’ll up your nutrient and fiber quotient . . . .

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I’m always looking to get more veggies into our diet (heck, if could get any veg aside from baby carrots into L’s body, I’d attempt a cartwheel).  So when I see recipes that offer wiggle room on veggies, I jump at the chance.  Casual dishes that involve sauces can usually be stretched so that you could add, say, double the vegetables called for – helping you on your way to 5-9-a-day.

This delicious looking recipe from the new Everyday Food cookbook called Fresh Flavor Fast caught my eye.  I had an over-abundance of bell peppers in the fridge and a bag of frozen cut green beans on hand – voila!  A veggie-full combo, easy enough for a weeknight and easily convertible to please any vegetarian or vegan palate as well.  I made this to serve 2 generously, but you can easily double either the whole lot, or just the protein portion to suit however many mouths you have to feed.

Thai Green Chicken Curry With Chicken (or Tofu) (adapted from Everyday Food Magazine)

Heat oil in a large, heavy skillet over medium heat.  Add the chicken cutlets or tofu and cook until no longer pink, about 5 minutes each side.  Remove to a plate, let rest for 5 minutes and then cut into bite-sized pieces.

Meanwhile, add the onion and season with salt and pepper (if you are using tofu in your recipe, you may need to add a bit more olive oil here).  Cook until translucent, then add the green beans and bell pepper strips.  Cook, stirring frequently, until the beans are heated and the bell pepper begins to soften.  Add the curry paste and cook until the paste is slightly darkened, approximately 3 minutes.  Add the chicken or tofu, coconut milk and broth and bring to a simmer.

Cook until the vegetables are tender and the sauce is slightly thickened, stirring occasionally, about 5-8 minutes.  Remove from heat and add the basil and lime juice.  Taste for seasoning and add more salt and/or pepper accordingly.  Serve over rice.

Serves 2.

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