There was a time when Chicken was reserved for the Sunday or holiday dinner table. (Think early- to mid-twentieth century.)
Now, it's more of an anytime meal. To that end, here are six chicken recipes to help you through the day, including Chinese Chicken Stir-Fry, Pan-Seared Ranch Chicken, and Chicken Spaghetti. Enjoy!
GINGERY CHICKEN STEW
This is from Mark Bittman in The New York Times cooking enewsletter. For this recipe, Mark wrote, "Just 1-1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but the variety of flavors more than makes up for it."
About 1 hour, largely unattended; Yield: 4 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1016045-gingery-chicken-stew. While you're at it, please sign up for The New York Times cooking enewsletter. Really great recipes, lots of guides...If you're like me, you won't regret it.
Ingredients
2 tablespoons olive oil
1-1/2 pounds (4 whole bone-in) chicken thighs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 cups chopped daikon radish
1/4 cup minced ginger
2 cups vegetable or chicken stock, or water, more as needed
1/4 cup soy sauce
2 tablespoons lime juice
3 pieces star anise
1-1/2 pounds any winter squash, cut into 1-inch chunks
Preparation
Put the oil in a large pot over medium-high heat. When it’s hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they’re well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.
Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.
Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.
CHICKEN BREASTS WITH LEMON
This is from Pierre Franey in The New York Times cooking enewsletter. (Hint: If you haven't signed up for their enewsletter, I highly recommend it. You'll be able to access their yummy recipes, guides, and tips for cooking.)
This recipe begins, "In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in."
Total Time: 25 minutes; Yield: 4 servings
This was featured in "60-Minute Gourmet," and can be found online at https://cooking.nytimes.com/recipes/4117-chicken-breasts-with-lemon.
Ingredients
1/2 cup flour for dredging
Salt and freshly ground pepper to taste
4 skinless boneless chicken breasts, about 6 ounces each
2 tablespoons olive oil
4 sprigs fresh thyme or 1 teaspoon dried
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 cup chicken broth, fresh or canned
2 tablespoons butter
Preparation
Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
ORANGE CHICKEN STIR-FRY
This comes from Linda Larsen on The Spruce Eats. Linda wrote, “This easy five ingredient recipe for Orange Chicken Stir-Fry is packed full of flavor and color. And because you use frozen peas and cashews, there's no chopping. Dinner will be on the table in 20 minutes.
“You can prep the ingredients for this wonderful recipe ahead of time. In the morning before you go to work, or the night before, cut the chicken into thin strips. Measure out the cashews and put the baby peas in the fridge so they can thaw. Then when you get home, measure the sauce ingredients, put the sauce together, heat the wok, and make the recipe. Easy!
“When you stir fry, it's important that every ingredient is ready and waiting to go into the skillet or wok. You can't stop in the middle of stir-frying to measure something or prep an ingredient. Once all of the ingredients are prepped, this cooking style is very quick.
“You can certainly add more ingredients to this recipe. Think about adding some sliced bell peppers (prep them the night before too), some sliced zucchini or yellow summer squash, or some green beans or asparagus. Something green would be a nice contrast to the orange sauce and pale chicken.
“Because the chicken is cut into thin strips, it should cook through to a safe temperature during the cooking process. If you're unsure, use a food thermometer to check the chicken. It should be at least 160°F.
“Serve this dish over hot cooked rice or noodles or over a rice pilaf. It's also great served over mashed plain or sweet potatoes for a change of pace. Add some nice white wine, a green salad tossed with grape tomatoes and sliced mushrooms, and dinner is ready.”
Prep Time: 12 minutes; Cook Time: 8 minutes; Total Time: 20 minutes; Yield: 4 servings.
To view this online, click here.
Ingredients
2 tablespoons peanut or safflower oil
4 boneless, skinless chicken breasts or 6 thighs, cut into thin strips
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup orange juice
2 tablespoons soy sauce
1 tablespoon cornstarch
2 cups frozen baby peas, thawed
1/2 cup cashew pieces
Directions
Heat the oil in a heavy skillet or wok over medium high heat. Sprinkle the chicken with salt and pepper on all sides.
Add the chicken to the wok.
Stir fry until the chicken is cooked through, about 3-4 minutes.
Combine the orange juice, soy sauce, and cornstarch in a small bowl. Add this mixture to the chicken in the skillet or wok along with the thawed peas.
Stir fry for 2-4 minutes until the sauce thickens.
Then stir in the cashew pieces and serve immediately over hot cooked rice or noodles.
PAN-SEARED RANCH CHICKEN
This is from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "In this recipe, America’s favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don’t reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)"
Yield: 4 servings; Time: about 35 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020660-pan-seared-ranch-chicken.
Ingredients
3/4 cup mayonnaise
3 tablespoons finely chopped fresh chives, or 1/2 teaspoon dried, plus more for serving
3 tablespoons finely chopped fresh dill or parsley (or 1/2 teaspoon dried), plus more for serving
3/4 teaspoon garlic powder
Kosher salt and black pepper
1-1/2 to 2 pounds boneless, skinless chicken breasts or thighs
2 tablespoons extra-virgin olive oil
Preparation
In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1-1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side. Turn down the heat if the chicken is browning too quickly.
If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.
CHINESE CHICKEN STIR-FRY
This is from American Heart Association, and begins, "It takes just a few minutes to prepare your own delicious, healthful stir-fry. Our version combines juicy chicken with plenty of veggies." Serves 6; serving size 1 cup chicken mixture and 1/2 cup rice
To view this online, go to https://recipes.heart.org/en/recipes/chinese-chicken-stir-fry.
Ingredients
1 1/2 cups uncooked, instant brown rice
3 tablespoon cornstarch
1 1/3 cups fat-free, low-sodium chicken broth
3 tablespoon dry sherry
OR
3 tablespoon fresh orange juice
2 tablespoon soy sauce (lowest sodium available)
1 tablespoon plain rice vinegar
2 teaspoon chili oil
1 tablespoon peeled, grated gingerroot
3 medium garlic cloves (minced)
1 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
2 teaspoon toasted sesame oil
8 ounces mushrooms (sliced)
1 cup diced red bell pepper
8 ounces canned water chestnuts (drained)
3/4 cup sliced green onions
1/2 cup pecan halves (dry-roasted)
1/4 teaspoon crushed red pepper flakes
Directions
Prepare the rice using the package directions, omitting the salt and margarine. Set aside. Cover to keep warm.
Put the cornstarch in a medium bowl. Add the broth, sherry, soy sauce, and vinegar, whisking to dissolve. Set aside.
In a large skillet or wok, heat the chili oil over high heat, swirling to coat the bottom. Cook the gingerroot and garlic for 1 minute, stirring constantly. Reduce the heat to medium high. Stir in the chicken. Cook for 4 minutes, or until the chicken is lightly browned, stirring constantly. (The chicken won't be done at this point.) Transfer to a plate. Wipe the skillet with paper towels.
In the same skillet, still over medium-high heat, heat the sesame oil, swirling to coat the bottom. Cook the mushrooms, bell pepper, and water chestnuts for 5 to 7 minutes, stirring frequently.
Whisk the broth mixture. Stir it into the mushroom mixture. Stir in the chicken. Cook for 3 to 4 minutes, or until the chicken is no longer pink in the center.
Stir the green onions, pecans, and red pepper flakes into the chicken mixture. Cook for 2 minutes, stirring frequently. Serve over the rice.
CHICKEN SPAGHETTI
This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."
Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.
Ingredients
6 cups unsalted chicken stock
1 (14-oz.) bone-in, skin-on chicken breast, skin removed
3 (7-oz.) bone-in, skin-on chicken thighs, skin removed
12 ounces uncooked spaghetti
1 (5-oz.) can evaporated milk
2 tablespoons all-purpose flour
1 tablespoon lower-sodium Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons kosher salt
2 tablespoons unsalted butter
1-1/2 cups chopped yellow onion (about 1 medium onion)
1-1/2 cups chopped red bell pepper (about 1 large pepper)
2 cups chopped tomatoes (about 3 medium tomatoes)
4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
Directions
Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)
Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.
Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4-1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.
Chef's Notes
You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.
Showing posts with label Chinese Chicken Stir-Fry. Show all posts
Showing posts with label Chinese Chicken Stir-Fry. Show all posts
Thursday, June 20, 2024
Monday, April 29, 2024
Chicken - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with chicken, and includes Hot Mustard and Honey Glazed Chicken and Chinese Chicken Stir-Fry. Enjoy!
CHICKEN FAJITAS
This recipe is from the Food Network, and begins, "Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting."
Prep Time: 25 minutes; Inactive Time: 30 minutes; Cook Time: 15 minutes; Total Time: 1 hour 10 minutes; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fajitas-recipe-2040619.
Ingredients
1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas
Directions
Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
ITALIAN HERO SANDWICH
Yield: 2 servings
Source: "Mix 'n Match Meals in Minutes"
Info: http://diabeticgourmet.com/book_archive/details/13.shtml
Ingredients
2 small French or Italian whole-grain rolls (about 2 ounces each)
Olive oil cooking spray
2 plum tomatoes, thinly sliced
4 ounces roasted chicken breast pieces (1 cup)
2 ounces part-skim mozzarella cheese, sliced (1/2 cup)
1 cup canned pimentos, drained and cut into strips
Salt and freshly ground black pepper to taste
Directions
Slice rolls in half horizontally and remove the centers. Spray each side with cooking spray.
Layer tomato, chicken and mozzarella on one side of the roll. Add pimentos, salt, and pepper. Cover with top of roll, cut in half, and serve.
Nutritional Information Per Serving (1/2 of recipe): Calories: 326, Fat: 8 g, Cholesterol: 63 mg, Sodium: 507 mg, Carbohydrate: 31 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 30 g
Diabetic Exchanges: 2 Starch, 3 Very Lean Meat, 1 Vegetable, 1 Fat
CHICKEN PICCATA
This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019883-chicken-piccata. While you're at it, you might want to subscribe to the Times' cooking site. Loads of yummy recipes. You won't regret it!
Ingredients
4 boneless, skinless chicken breasts (about 1 1/2 pounds), halved horizontally (see tip)
Kosher salt and black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil, plus more as needed
1 shallot, peeled and sliced lengthwise
1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
3/4 cup chicken stock
4 teaspoons drained capers
Coarsely chopped fresh parsley, for garnish (optional)
Preparation
Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
Tip
Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.
CHICKEN ENCHILADAS
This is from Tyler Florence on the Food Network. Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
HOT MUSTARD AND HONEY GLAZED CHICKEN
This is from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken.
This can be viewed online at https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken. Also, check out Melissa Clark's guide, "How to Make a Sheet-Pan Dinner".
Ingredients
1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman’s)
6 tablespoons mild honey, such as clove or acacia
3 tablespoons low-sodium soy sauce
1/2 teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1 pound carrots, peeled and quartered lengthwise
1 pound fingerling potatoes, sliced 1/2-inch thick
1/4 cup neutral oil, such as safflower or canola
6 chicken legs (about 3 1/2 pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving
Preparation
Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with 1/4 cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard’s spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
Spoon over pan juices, garnish with scallions and serve with lemon wedges.
CHINESE CHICKEN STIR-FRY
This is from American Heart Association, and begins, "It takes just a few minutes to prepare your own delicious, healthful stir-fry. Our version combines juicy chicken with plenty of veggies." Serves 6; serving size 1 cup chicken mixture and 1/2 cup rice
To view this online, go to https://recipes.heart.org/en/recipes/chinese-chicken-stir-fry.
Ingredients
1 1/2 cups uncooked, instant brown rice
3 tablespoon cornstarch
1 1/3 cups fat-free, low-sodium chicken broth
3 tablespoon dry sherry
OR
3 tablespoon fresh orange juice
2 tablespoon soy sauce (lowest sodium available)
1 tablespoon plain rice vinegar
2 teaspoon chili oil
1 tablespoon peeled, grated gingerroot
3 medium garlic cloves (minced)
1 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
2 teaspoon toasted sesame oil
8 ounces mushrooms (sliced)
1 cup diced red bell pepper
8 ounces canned water chestnuts (drained)
3/4 cup sliced green onions
1/2 cup pecan halves (dry-roasted)
1/4 teaspoon crushed red pepper flakes
Directions
Prepare the rice using the package directions, omitting the salt and margarine. Set aside. Cover to keep warm.
Put the cornstarch in a medium bowl. Add the broth, sherry, soy sauce, and vinegar, whisking to dissolve. Set aside.
In a large skillet or wok, heat the chili oil over high heat, swirling to coat the bottom. Cook the gingerroot and garlic for 1 minute, stirring constantly. Reduce the heat to medium high. Stir in the chicken. Cook for 4 minutes, or until the chicken is lightly browned, stirring constantly. (The chicken won't be done at this point.) Transfer to a plate. Wipe the skillet with paper towels.
In the same skillet, still over medium-high heat, heat the sesame oil, swirling to coat the bottom. Cook the mushrooms, bell pepper, and water chestnuts for 5 to 7 minutes, stirring frequently.
Whisk the broth mixture. Stir it into the mushroom mixture. Stir in the chicken. Cook for 3 to 4 minutes, or until the chicken is no longer pink in the center.
Stir the green onions, pecans, and red pepper flakes into the chicken mixture. Cook for 2 minutes, stirring frequently. Serve over the rice.
CHICKEN FAJITAS
This recipe is from the Food Network, and begins, "Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting."
Prep Time: 25 minutes; Inactive Time: 30 minutes; Cook Time: 15 minutes; Total Time: 1 hour 10 minutes; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fajitas-recipe-2040619.
Ingredients
1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas
Directions
Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
ITALIAN HERO SANDWICH
Yield: 2 servings
Source: "Mix 'n Match Meals in Minutes"
Info: http://diabeticgourmet.com/book_archive/details/13.shtml
Ingredients
2 small French or Italian whole-grain rolls (about 2 ounces each)
Olive oil cooking spray
2 plum tomatoes, thinly sliced
4 ounces roasted chicken breast pieces (1 cup)
2 ounces part-skim mozzarella cheese, sliced (1/2 cup)
1 cup canned pimentos, drained and cut into strips
Salt and freshly ground black pepper to taste
Directions
Slice rolls in half horizontally and remove the centers. Spray each side with cooking spray.
Layer tomato, chicken and mozzarella on one side of the roll. Add pimentos, salt, and pepper. Cover with top of roll, cut in half, and serve.
Nutritional Information Per Serving (1/2 of recipe): Calories: 326, Fat: 8 g, Cholesterol: 63 mg, Sodium: 507 mg, Carbohydrate: 31 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 30 g
Diabetic Exchanges: 2 Starch, 3 Very Lean Meat, 1 Vegetable, 1 Fat
CHICKEN PICCATA
This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019883-chicken-piccata. While you're at it, you might want to subscribe to the Times' cooking site. Loads of yummy recipes. You won't regret it!
Ingredients
4 boneless, skinless chicken breasts (about 1 1/2 pounds), halved horizontally (see tip)
Kosher salt and black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil, plus more as needed
1 shallot, peeled and sliced lengthwise
1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
3/4 cup chicken stock
4 teaspoons drained capers
Coarsely chopped fresh parsley, for garnish (optional)
Preparation
Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
Tip
Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.
CHICKEN ENCHILADAS
This is from Tyler Florence on the Food Network. Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
HOT MUSTARD AND HONEY GLAZED CHICKEN
This is from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken.
This can be viewed online at https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken. Also, check out Melissa Clark's guide, "How to Make a Sheet-Pan Dinner".
Ingredients
1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman’s)
6 tablespoons mild honey, such as clove or acacia
3 tablespoons low-sodium soy sauce
1/2 teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1 pound carrots, peeled and quartered lengthwise
1 pound fingerling potatoes, sliced 1/2-inch thick
1/4 cup neutral oil, such as safflower or canola
6 chicken legs (about 3 1/2 pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving
Preparation
Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with 1/4 cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard’s spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
Spoon over pan juices, garnish with scallions and serve with lemon wedges.
CHINESE CHICKEN STIR-FRY
This is from American Heart Association, and begins, "It takes just a few minutes to prepare your own delicious, healthful stir-fry. Our version combines juicy chicken with plenty of veggies." Serves 6; serving size 1 cup chicken mixture and 1/2 cup rice
To view this online, go to https://recipes.heart.org/en/recipes/chinese-chicken-stir-fry.
Ingredients
1 1/2 cups uncooked, instant brown rice
3 tablespoon cornstarch
1 1/3 cups fat-free, low-sodium chicken broth
3 tablespoon dry sherry
OR
3 tablespoon fresh orange juice
2 tablespoon soy sauce (lowest sodium available)
1 tablespoon plain rice vinegar
2 teaspoon chili oil
1 tablespoon peeled, grated gingerroot
3 medium garlic cloves (minced)
1 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
2 teaspoon toasted sesame oil
8 ounces mushrooms (sliced)
1 cup diced red bell pepper
8 ounces canned water chestnuts (drained)
3/4 cup sliced green onions
1/2 cup pecan halves (dry-roasted)
1/4 teaspoon crushed red pepper flakes
Directions
Prepare the rice using the package directions, omitting the salt and margarine. Set aside. Cover to keep warm.
Put the cornstarch in a medium bowl. Add the broth, sherry, soy sauce, and vinegar, whisking to dissolve. Set aside.
In a large skillet or wok, heat the chili oil over high heat, swirling to coat the bottom. Cook the gingerroot and garlic for 1 minute, stirring constantly. Reduce the heat to medium high. Stir in the chicken. Cook for 4 minutes, or until the chicken is lightly browned, stirring constantly. (The chicken won't be done at this point.) Transfer to a plate. Wipe the skillet with paper towels.
In the same skillet, still over medium-high heat, heat the sesame oil, swirling to coat the bottom. Cook the mushrooms, bell pepper, and water chestnuts for 5 to 7 minutes, stirring frequently.
Whisk the broth mixture. Stir it into the mushroom mixture. Stir in the chicken. Cook for 3 to 4 minutes, or until the chicken is no longer pink in the center.
Stir the green onions, pecans, and red pepper flakes into the chicken mixture. Cook for 2 minutes, stirring frequently. Serve over the rice.
Wednesday, March 27, 2024
Chicken
There was a time when Chicken was reserved for the Sunday or holiday dinner table. (Think early- to mid-twentieth century.)
Now it's an anytime meal. Check out today's offerings, including Chinese Chicken Stir-Fry and Quick Chicken Pot Pies for Two. Enjoy!
CHICKEN ALFREDO
This is from Naz Deravian in The New York Times cooking enewsletter. For this yumminess, Naz wrote, "Chicken Alfredo is like a distant American cousin of the Roman fettuccine Alfredo. The original dish was created, in 1908, by Alfredo Di Lelio using only a handful of ingredients: namely rich sweet butter, Parmigiano-Reggiano and pasta water artfully tossed together. Heavy cream, while not traditional and only used in the American iteration, gives the sauce its rich flavor and creamy consistency and requires less tossing. The addition of well-seasoned chicken breasts makes this an American restaurant classic beloved by children and adults alike. The flat wide shape of fettuccine noodles is ideal for the cream sauce to embrace, but you can also use linguine or spaghetti. Be sure to use freshly grated Parmigiano-Reggiano (a food processor does the job quickly) to ensure that the cheese is incorporated into the sauce — pre-grated cheese contains additives that don’t allow the cheese to melt properly. For something green, serve with a side of broccoli or a green salad."
Time: 55 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024362-chicken-alfredo. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, you might seriously consider doing so. Great recipes, along with plenty of helpful cooking guides.
Ingredients
10 tablespoons unsalted butter
2 large boneless skinless chicken breasts (1 pound total), patted dry
Kosher salt (such as Diamond Crystal) and black pepper
2 tablespoons extra-virgin olive oil
1 pound fettuccine, linguine or spaghetti
1-1/2 cups heavy cream
6 ounces (about 2 cups) freshly grated Parmigiano-Reggiano
Fresh nutmeg, for grating (optional)
Fresh chopped parsley, for serving (optional)
Preparation
Take the butter out of the fridge, cut it into 10 tablespoons and set aside. Season both sides of the chicken breasts well with salt (about 2-1/2 teaspoons total) and pepper. Bring a large pot of well-salted water to a boil for the pasta.
In a large pan that can accommodate the pasta later, place the oil over medium-high heat. Once hot, reduce heat to medium and add the chicken; cook for 5 minutes. Add 1 tablespoon of butter, swirl it around the pan and continue cooking until the chicken is golden brown, about 3 minutes more. Flip the chicken, add another tablespoon of butter, swirl it around and cook the other side until golden brown, 5 to 8 minutes. Using tongs, lift the thinner end of each chicken breast to press the thicker ends on the pan to fully cook and take on a little color, about 1 minute each. Transfer the chicken to a cutting board and rest for 3 minutes. Slice the chicken in 1/2-inch-thick diagonals and loosely tent with aluminum foil. Discard the oil, then wash and dry the pan (see Tip).
Meanwhile, add the pasta to the boiling water and cook until al dente, according to package directions. While the pasta cooks, add the cream to the pan and warm through over medium heat, about 2 minutes. Watch the cream very closely, reducing the heat if necessary to maintain a low simmer; you do not want it to come to a boil or simmer rapidly and split. Add the remaining 8 tablespoons of butter, stirring occasionally, until melted. If the pasta is not ready when the butter has melted and the cream sauce has slightly thickened, remove the sauce off the heat until ready to use.
When the pasta is ready, place the sauce over medium heat and set the pasta pot next to the saucepan. Use tongs or a spider strainer to transfer the pasta to the sauce. Alternatively, you can drain the pasta, if you prefer. Add the Parmigiano-Reggiano and quickly toss with the pasta and sauce. If using, grate a little fresh nutmeg onto the pasta, toss, then taste for salt and add as needed. Top with the sliced chicken and serve immediately, topped with parsley, if desired.
PAN-SEARED RANCH CHICKEN
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "In this recipe, America’s favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don’t reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)"
Time: About 35 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020660-pan-seared-ranch-chicken. And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, now would be a good time to do so. If you're like me, you won't regret it.
Ingredients
3/4 cup Greek yogurt
1/4 cup mayonnaise
3 tablespoons finely chopped fresh chives, or 1/2 teaspoon dried, plus more for serving
3 tablespoons finely chopped fresh dill or parsley (or 1/2 teaspoon dried), plus more for serving
3/4 teaspoon garlic powder
Kosher salt (such as Diamond Crystal) and black pepper
1-1/2 to 2 pounds boneless, skinless chicken breasts or thighs
2 tablespoons extra-virgin olive oil
Preparation
In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1-1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, the chicken releases from the pan and its juices run clear, 4 to 6 minutes per side. Turn down the heat if the chicken is browning too quickly.
If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table and more herbs as desired.
QUICK CHICKEN POT PIES FOR TWO
This is from Pillsbury, and begins, "Five ingredients and just 35 minutes is all it takes for a pot pie dinner for two."
Prep Time: 10 minutes; Total Time: 35 minutes; Servings: 2
To view this online, click here.
Ingredients
1 can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
3/4 cup frozen mixed vegetables
1/2 cup diced cooked chicken
1/4 teaspoon freshly ground black pepper
2 biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count)
Directions
Heat oven to 375°F. Spray 2 ovenproof baking dishes (about 5 inches in diameter) or 2 (15-oz) ramekins with cooking spray.
In medium microwavable bowl, microwave soup, frozen vegetables, chicken and pepper uncovered on High 5 to 6 minutes or until warm. Divide soup mixture evenly between baking dishes. Top each with 1 frozen biscuit. Place baking dishes on cookie sheet with sides.
Bake 25 to 30 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
Tips from the Pillsbury Kitchens
tip 1
Rotisserie chicken is a super convenient way to get the cooked chicken for this pot pie.
tip 2
Pillsbury™ Grands!™ Southern Style Biscuits can be substituted for the Pillsbury™ Grands!™ Buttermilk Biscuits.
GRILL PAN CHICKEN WITH FIERY MANGO-GINGER SALSA
Recipe Yield: Yield: 4 servings; Serving size: 1 chicken breast and 1/4 cup salsa
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
Book Title: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
View this online at https://diabeticgourmet.com/diabetic-recipes/grill-pan-chicken-with-fiery-mango-ginger-salsa.
Ingredients
1 tablespoon canola oil
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (4 ounces each), rinsed, patted dry and flattened to 1/2-inch thickness
Canola oil cooking spray
1 lemon, cut into quarters
Salsa
1 cup finely chopped mango
2 to 3 tablespoons chopped fresh mint leaves
1 teaspoon grated fresh ginger
2 tablespoons finely chopped red onion
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon canola oil
Directions
Combine 1 tablespoon canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.
Meanwhile, stir together salsa ingredients in a small bowl.
Coat a grill pan with canola oil cooking spray and place over medium-high heat until hot. Add chicken, discarding any marinade. Cook chicken 4 minutes on each side or until no longer pink inside and juices run clear. Transfer to a serving platter. Squeeze lemon juice over chicken; serve with salsa.
Notes:
This dish offers a medley for flavours. Using salsa in place of more salt lowers the sodium content and boosts taste!
Nutritional Information Per Serving: Calories: 205; Fat: 7 g; Sodium: 175 mg; Cholesterol: 65 mg; Protein: 25 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 fruit, 3 lean meat, 1/2 fat
CHICKEN FAJITAS
This recipe is from the Food Network, and begins, "Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting."
Prep Time: 25 minutes; Inactive Time: 30 minutes; Cook Time: 15 minutes; Total Time: 1 hour 10 minutes; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fajitas-recipe-2040619.
Ingredients
1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1-1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1-1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas
Directions
Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
CHINESE CHICKEN STIR-FRY
This is from American Heart Association, and begins, "It takes just a few minutes to prepare your own delicious, healthful stir-fry. Our version combines juicy chicken with plenty of veggies." Serves 6; serving size 1 cup chicken mixture and 1/2 cup rice
To view this online, go to https://recipes.heart.org/en/recipes/chinese-chicken-stir-fry.
Ingredients
1-1/2 cups uncooked, instant brown rice
3 tablespoon cornstarch
1-1/3 cups fat-free, low-sodium chicken broth
3 tablespoon dry sherry
OR
3 tablespoon fresh orange juice
2 tablespoon soy sauce (lowest sodium available)
1 tablespoon plain rice vinegar
2 teaspoon chili oil
1 tablespoon peeled, grated gingerroot
3 medium garlic cloves (minced)
1 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
2 teaspoon toasted sesame oil
8 ounces mushrooms (sliced)
1 cup diced red bell pepper
8 ounces canned water chestnuts (drained)
3/4 cup sliced green onions
1/2 cup pecan halves (dry-roasted)
1/4 teaspoon crushed red pepper flakes
Directions
Prepare the rice using the package directions, omitting the salt and margarine. Set aside. Cover to keep warm.
Put the cornstarch in a medium bowl. Add the broth, sherry, soy sauce, and vinegar, whisking to dissolve. Set aside.
In a large skillet or wok, heat the chili oil over high heat, swirling to coat the bottom. Cook the gingerroot and garlic for 1 minute, stirring constantly. Reduce the heat to medium high. Stir in the chicken. Cook for 4 minutes, or until the chicken is lightly browned, stirring constantly. (The chicken won't be done at this point.) Transfer to a plate. Wipe the skillet with paper towels.
In the same skillet, still over medium-high heat, heat the sesame oil, swirling to coat the bottom. Cook the mushrooms, bell pepper, and water chestnuts for 5 to 7 minutes, stirring frequently.
Whisk the broth mixture. Stir it into the mushroom mixture. Stir in the chicken. Cook for 3 to 4 minutes, or until the chicken is no longer pink in the center.
Stir the green onions, pecans, and red pepper flakes into the chicken mixture. Cook for 2 minutes, stirring frequently. Serve over the rice.
Now it's an anytime meal. Check out today's offerings, including Chinese Chicken Stir-Fry and Quick Chicken Pot Pies for Two. Enjoy!
CHICKEN ALFREDO
This is from Naz Deravian in The New York Times cooking enewsletter. For this yumminess, Naz wrote, "Chicken Alfredo is like a distant American cousin of the Roman fettuccine Alfredo. The original dish was created, in 1908, by Alfredo Di Lelio using only a handful of ingredients: namely rich sweet butter, Parmigiano-Reggiano and pasta water artfully tossed together. Heavy cream, while not traditional and only used in the American iteration, gives the sauce its rich flavor and creamy consistency and requires less tossing. The addition of well-seasoned chicken breasts makes this an American restaurant classic beloved by children and adults alike. The flat wide shape of fettuccine noodles is ideal for the cream sauce to embrace, but you can also use linguine or spaghetti. Be sure to use freshly grated Parmigiano-Reggiano (a food processor does the job quickly) to ensure that the cheese is incorporated into the sauce — pre-grated cheese contains additives that don’t allow the cheese to melt properly. For something green, serve with a side of broccoli or a green salad."
Time: 55 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024362-chicken-alfredo. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, you might seriously consider doing so. Great recipes, along with plenty of helpful cooking guides.
Ingredients
10 tablespoons unsalted butter
2 large boneless skinless chicken breasts (1 pound total), patted dry
Kosher salt (such as Diamond Crystal) and black pepper
2 tablespoons extra-virgin olive oil
1 pound fettuccine, linguine or spaghetti
1-1/2 cups heavy cream
6 ounces (about 2 cups) freshly grated Parmigiano-Reggiano
Fresh nutmeg, for grating (optional)
Fresh chopped parsley, for serving (optional)
Preparation
Take the butter out of the fridge, cut it into 10 tablespoons and set aside. Season both sides of the chicken breasts well with salt (about 2-1/2 teaspoons total) and pepper. Bring a large pot of well-salted water to a boil for the pasta.
In a large pan that can accommodate the pasta later, place the oil over medium-high heat. Once hot, reduce heat to medium and add the chicken; cook for 5 minutes. Add 1 tablespoon of butter, swirl it around the pan and continue cooking until the chicken is golden brown, about 3 minutes more. Flip the chicken, add another tablespoon of butter, swirl it around and cook the other side until golden brown, 5 to 8 minutes. Using tongs, lift the thinner end of each chicken breast to press the thicker ends on the pan to fully cook and take on a little color, about 1 minute each. Transfer the chicken to a cutting board and rest for 3 minutes. Slice the chicken in 1/2-inch-thick diagonals and loosely tent with aluminum foil. Discard the oil, then wash and dry the pan (see Tip).
Meanwhile, add the pasta to the boiling water and cook until al dente, according to package directions. While the pasta cooks, add the cream to the pan and warm through over medium heat, about 2 minutes. Watch the cream very closely, reducing the heat if necessary to maintain a low simmer; you do not want it to come to a boil or simmer rapidly and split. Add the remaining 8 tablespoons of butter, stirring occasionally, until melted. If the pasta is not ready when the butter has melted and the cream sauce has slightly thickened, remove the sauce off the heat until ready to use.
When the pasta is ready, place the sauce over medium heat and set the pasta pot next to the saucepan. Use tongs or a spider strainer to transfer the pasta to the sauce. Alternatively, you can drain the pasta, if you prefer. Add the Parmigiano-Reggiano and quickly toss with the pasta and sauce. If using, grate a little fresh nutmeg onto the pasta, toss, then taste for salt and add as needed. Top with the sliced chicken and serve immediately, topped with parsley, if desired.
PAN-SEARED RANCH CHICKEN
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "In this recipe, America’s favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don’t reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)"
Time: About 35 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020660-pan-seared-ranch-chicken. And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, now would be a good time to do so. If you're like me, you won't regret it.
Ingredients
3/4 cup Greek yogurt
1/4 cup mayonnaise
3 tablespoons finely chopped fresh chives, or 1/2 teaspoon dried, plus more for serving
3 tablespoons finely chopped fresh dill or parsley (or 1/2 teaspoon dried), plus more for serving
3/4 teaspoon garlic powder
Kosher salt (such as Diamond Crystal) and black pepper
1-1/2 to 2 pounds boneless, skinless chicken breasts or thighs
2 tablespoons extra-virgin olive oil
Preparation
In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1-1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, the chicken releases from the pan and its juices run clear, 4 to 6 minutes per side. Turn down the heat if the chicken is browning too quickly.
If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table and more herbs as desired.
QUICK CHICKEN POT PIES FOR TWO
This is from Pillsbury, and begins, "Five ingredients and just 35 minutes is all it takes for a pot pie dinner for two."
Prep Time: 10 minutes; Total Time: 35 minutes; Servings: 2
To view this online, click here.
Ingredients
1 can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
3/4 cup frozen mixed vegetables
1/2 cup diced cooked chicken
1/4 teaspoon freshly ground black pepper
2 biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count)
Directions
Heat oven to 375°F. Spray 2 ovenproof baking dishes (about 5 inches in diameter) or 2 (15-oz) ramekins with cooking spray.
In medium microwavable bowl, microwave soup, frozen vegetables, chicken and pepper uncovered on High 5 to 6 minutes or until warm. Divide soup mixture evenly between baking dishes. Top each with 1 frozen biscuit. Place baking dishes on cookie sheet with sides.
Bake 25 to 30 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
Tips from the Pillsbury Kitchens
tip 1
Rotisserie chicken is a super convenient way to get the cooked chicken for this pot pie.
tip 2
Pillsbury™ Grands!™ Southern Style Biscuits can be substituted for the Pillsbury™ Grands!™ Buttermilk Biscuits.
GRILL PAN CHICKEN WITH FIERY MANGO-GINGER SALSA
Recipe Yield: Yield: 4 servings; Serving size: 1 chicken breast and 1/4 cup salsa
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
Book Title: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
View this online at https://diabeticgourmet.com/diabetic-recipes/grill-pan-chicken-with-fiery-mango-ginger-salsa.
Ingredients
1 tablespoon canola oil
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (4 ounces each), rinsed, patted dry and flattened to 1/2-inch thickness
Canola oil cooking spray
1 lemon, cut into quarters
Salsa
1 cup finely chopped mango
2 to 3 tablespoons chopped fresh mint leaves
1 teaspoon grated fresh ginger
2 tablespoons finely chopped red onion
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon canola oil
Directions
Combine 1 tablespoon canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.
Meanwhile, stir together salsa ingredients in a small bowl.
Coat a grill pan with canola oil cooking spray and place over medium-high heat until hot. Add chicken, discarding any marinade. Cook chicken 4 minutes on each side or until no longer pink inside and juices run clear. Transfer to a serving platter. Squeeze lemon juice over chicken; serve with salsa.
Notes:
This dish offers a medley for flavours. Using salsa in place of more salt lowers the sodium content and boosts taste!
Nutritional Information Per Serving: Calories: 205; Fat: 7 g; Sodium: 175 mg; Cholesterol: 65 mg; Protein: 25 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 fruit, 3 lean meat, 1/2 fat
CHICKEN FAJITAS
This recipe is from the Food Network, and begins, "Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting."
Prep Time: 25 minutes; Inactive Time: 30 minutes; Cook Time: 15 minutes; Total Time: 1 hour 10 minutes; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fajitas-recipe-2040619.
Ingredients
1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1-1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1-1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas
Directions
Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
CHINESE CHICKEN STIR-FRY
This is from American Heart Association, and begins, "It takes just a few minutes to prepare your own delicious, healthful stir-fry. Our version combines juicy chicken with plenty of veggies." Serves 6; serving size 1 cup chicken mixture and 1/2 cup rice
To view this online, go to https://recipes.heart.org/en/recipes/chinese-chicken-stir-fry.
Ingredients
1-1/2 cups uncooked, instant brown rice
3 tablespoon cornstarch
1-1/3 cups fat-free, low-sodium chicken broth
3 tablespoon dry sherry
OR
3 tablespoon fresh orange juice
2 tablespoon soy sauce (lowest sodium available)
1 tablespoon plain rice vinegar
2 teaspoon chili oil
1 tablespoon peeled, grated gingerroot
3 medium garlic cloves (minced)
1 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
2 teaspoon toasted sesame oil
8 ounces mushrooms (sliced)
1 cup diced red bell pepper
8 ounces canned water chestnuts (drained)
3/4 cup sliced green onions
1/2 cup pecan halves (dry-roasted)
1/4 teaspoon crushed red pepper flakes
Directions
Prepare the rice using the package directions, omitting the salt and margarine. Set aside. Cover to keep warm.
Put the cornstarch in a medium bowl. Add the broth, sherry, soy sauce, and vinegar, whisking to dissolve. Set aside.
In a large skillet or wok, heat the chili oil over high heat, swirling to coat the bottom. Cook the gingerroot and garlic for 1 minute, stirring constantly. Reduce the heat to medium high. Stir in the chicken. Cook for 4 minutes, or until the chicken is lightly browned, stirring constantly. (The chicken won't be done at this point.) Transfer to a plate. Wipe the skillet with paper towels.
In the same skillet, still over medium-high heat, heat the sesame oil, swirling to coat the bottom. Cook the mushrooms, bell pepper, and water chestnuts for 5 to 7 minutes, stirring frequently.
Whisk the broth mixture. Stir it into the mushroom mixture. Stir in the chicken. Cook for 3 to 4 minutes, or until the chicken is no longer pink in the center.
Stir the green onions, pecans, and red pepper flakes into the chicken mixture. Cook for 2 minutes, stirring frequently. Serve over the rice.
Wednesday, August 17, 2022
Chicken
There was a time when chicken was relegated to the Sunday dinner table. (Think early- to mid-twentieth century.)
However, it's now more of an anytime meal. To that end, here are six chicken recipes to help you through the day, including Chinese Chicken Stir-Fry and Aloha Chicken Burgers. Enjoy!
PAN-SEARED RANCH CHICKEN
This is from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "In this recipe, America’s favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don’t reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)"
Yield: 4 servings; Time: about 35 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020660-pan-seared-ranch-chicken.
Ingredients
3/4 cup mayonnaise
3 tablespoons finely chopped fresh chives, or 1/2 teaspoon dried, plus more for serving
3 tablespoons finely chopped fresh dill or parsley (or 1/2 teaspoon dried), plus more for serving
3/4 teaspoon garlic powder
Kosher salt and black pepper
1-1/2 to 2 pounds boneless, skinless chicken breasts or thighs
2 tablespoons extra-virgin olive oil
Preparation
In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1-1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side. Turn down the heat if the chicken is browning too quickly.
If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.
CHINESE CHICKEN STIR-FRY
This is from American Heart Association, and begins, "It takes just a few minutes to prepare your own delicious, healthful stir-fry. Our version combines juicy chicken with plenty of veggies." Serves 6; serving size 1 cup chicken mixture and 1/2 cup rice
To view this online, go to https://recipes.heart.org/en/recipes/chinese-chicken-stir-fry.
Ingredients
1 1/2 cups uncooked, instant brown rice
3 tablespoon cornstarch
1 1/3 cups fat-free, low-sodium chicken broth
3 tablespoon dry sherry
OR
3 tablespoon fresh orange juice
2 tablespoon soy sauce (lowest sodium available)
1 tablespoon plain rice vinegar
2 teaspoon chili oil
1 tablespoon peeled, grated gingerroot
3 medium garlic cloves (minced)
1 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
2 teaspoon toasted sesame oil
8 ounces mushrooms (sliced)
1 cup diced red bell pepper
8 ounces canned water chestnuts (drained)
3/4 cup sliced green onions
1/2 cup pecan halves (dry-roasted)
1/4 teaspoon crushed red pepper flakes
Directions
Prepare the rice using the package directions, omitting the salt and margarine. Set aside. Cover to keep warm.
Put the cornstarch in a medium bowl. Add the broth, sherry, soy sauce, and vinegar, whisking to dissolve. Set aside.
In a large skillet or wok, heat the chili oil over high heat, swirling to coat the bottom. Cook the gingerroot and garlic for 1 minute, stirring constantly. Reduce the heat to medium high. Stir in the chicken. Cook for 4 minutes, or until the chicken is lightly browned, stirring constantly. (The chicken won't be done at this point.) Transfer to a plate. Wipe the skillet with paper towels.
In the same skillet, still over medium-high heat, heat the sesame oil, swirling to coat the bottom. Cook the mushrooms, bell pepper, and water chestnuts for 5 to 7 minutes, stirring frequently.
Whisk the broth mixture. Stir it into the mushroom mixture. Stir in the chicken. Cook for 3 to 4 minutes, or until the chicken is no longer pink in the center.
Stir the green onions, pecans, and red pepper flakes into the chicken mixture. Cook for 2 minutes, stirring frequently. Serve over the rice.
CHICKEN FAJITAS
This recipe is from the Food Network, and begins, "Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting."
Prep Time: 25 minutes; Inactive Time: 30 minutes; Cook Time: 15 minutes; Total Time: 1 hour 10 minutes; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fajitas-recipe-2040619.
Ingredients
1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas
Directions
Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
This comes from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs.
Ingredients
2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving
Preparation
Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Tips
The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using.
If gluten is a concern, substitute the soy sauce with low-sodium tamari.
ALOHA CHICKEN BURGERS
This is from Chris McDaniel at AllRecipes. Chris wrote, "This tasty sandwich is like a luau on a bun!”
Time: 1 hr 20 minutes; Prep: 20 min; Cook Time: 30 min; Makes 2 servings
To view this online, click here.
Ingredients
2 skinless, boneless chicken breast halves
1/4 cup soy sauce
3 slices thick cut bacon
2 large hamburger buns, split
1 tablespoon softened butter
1/4 cup teriyaki sauce
2 tablespoons mayonnaise
2 slices pineapple
2 slices tomato
2 slices of iceberg lettuce
Directions
Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side.
When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.
Footnotes
Cook's Note:
If you don't want to grill, loosely roll up marinated chicken breast with teriyaki sauce in foil, and bake at 400 for 20 minutes. Then open foil, and melt cheese on top.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
CHICKEN WITH PEPPERS
Recipe Yield: Servings: 4
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-with-peppers.
Ingredients
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1/2 teaspoon minced garlic
1 tablespoon olive oil
2 cups frozen stir-fry pepper blend
1 can (15 ounces) chunky Italian-seasoned tomato sauce
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese
Directions
Saute chicken and garlic in oil in large skillet until lightly browned. Push chicken to side of pan; add stir-fry pepper blend and cook until softened, 3 to 4 minutes. Stir in tomato sauce. Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Season to taste with salt and pepper; sprinkle with Parmesan cheese.
Nutritional Information Per Serving: Calories: 215; Fat: 7 g; Sodium: 674 m; Cholesterol: 71 mg; Protein: 28.5 g; Carbohydrates: 10 g
Diabetic Exchanges: 2 Vegetable, 3 Meat
However, it's now more of an anytime meal. To that end, here are six chicken recipes to help you through the day, including Chinese Chicken Stir-Fry and Aloha Chicken Burgers. Enjoy!
PAN-SEARED RANCH CHICKEN
This is from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "In this recipe, America’s favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don’t reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)"
Yield: 4 servings; Time: about 35 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020660-pan-seared-ranch-chicken.
Ingredients
3/4 cup mayonnaise
3 tablespoons finely chopped fresh chives, or 1/2 teaspoon dried, plus more for serving
3 tablespoons finely chopped fresh dill or parsley (or 1/2 teaspoon dried), plus more for serving
3/4 teaspoon garlic powder
Kosher salt and black pepper
1-1/2 to 2 pounds boneless, skinless chicken breasts or thighs
2 tablespoons extra-virgin olive oil
Preparation
In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1-1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side. Turn down the heat if the chicken is browning too quickly.
If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.
CHINESE CHICKEN STIR-FRY
This is from American Heart Association, and begins, "It takes just a few minutes to prepare your own delicious, healthful stir-fry. Our version combines juicy chicken with plenty of veggies." Serves 6; serving size 1 cup chicken mixture and 1/2 cup rice
To view this online, go to https://recipes.heart.org/en/recipes/chinese-chicken-stir-fry.
Ingredients
1 1/2 cups uncooked, instant brown rice
3 tablespoon cornstarch
1 1/3 cups fat-free, low-sodium chicken broth
3 tablespoon dry sherry
OR
3 tablespoon fresh orange juice
2 tablespoon soy sauce (lowest sodium available)
1 tablespoon plain rice vinegar
2 teaspoon chili oil
1 tablespoon peeled, grated gingerroot
3 medium garlic cloves (minced)
1 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
2 teaspoon toasted sesame oil
8 ounces mushrooms (sliced)
1 cup diced red bell pepper
8 ounces canned water chestnuts (drained)
3/4 cup sliced green onions
1/2 cup pecan halves (dry-roasted)
1/4 teaspoon crushed red pepper flakes
Directions
Prepare the rice using the package directions, omitting the salt and margarine. Set aside. Cover to keep warm.
Put the cornstarch in a medium bowl. Add the broth, sherry, soy sauce, and vinegar, whisking to dissolve. Set aside.
In a large skillet or wok, heat the chili oil over high heat, swirling to coat the bottom. Cook the gingerroot and garlic for 1 minute, stirring constantly. Reduce the heat to medium high. Stir in the chicken. Cook for 4 minutes, or until the chicken is lightly browned, stirring constantly. (The chicken won't be done at this point.) Transfer to a plate. Wipe the skillet with paper towels.
In the same skillet, still over medium-high heat, heat the sesame oil, swirling to coat the bottom. Cook the mushrooms, bell pepper, and water chestnuts for 5 to 7 minutes, stirring frequently.
Whisk the broth mixture. Stir it into the mushroom mixture. Stir in the chicken. Cook for 3 to 4 minutes, or until the chicken is no longer pink in the center.
Stir the green onions, pecans, and red pepper flakes into the chicken mixture. Cook for 2 minutes, stirring frequently. Serve over the rice.
CHICKEN FAJITAS
This recipe is from the Food Network, and begins, "Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting."
Prep Time: 25 minutes; Inactive Time: 30 minutes; Cook Time: 15 minutes; Total Time: 1 hour 10 minutes; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fajitas-recipe-2040619.
Ingredients
1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas
Directions
Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
This comes from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs.
Ingredients
2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving
Preparation
Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Tips
The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using.
If gluten is a concern, substitute the soy sauce with low-sodium tamari.
ALOHA CHICKEN BURGERS
This is from Chris McDaniel at AllRecipes. Chris wrote, "This tasty sandwich is like a luau on a bun!”
Time: 1 hr 20 minutes; Prep: 20 min; Cook Time: 30 min; Makes 2 servings
To view this online, click here.
Ingredients
2 skinless, boneless chicken breast halves
1/4 cup soy sauce
3 slices thick cut bacon
2 large hamburger buns, split
1 tablespoon softened butter
1/4 cup teriyaki sauce
2 tablespoons mayonnaise
2 slices pineapple
2 slices tomato
2 slices of iceberg lettuce
Directions
Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side.
When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.
Footnotes
Cook's Note:
If you don't want to grill, loosely roll up marinated chicken breast with teriyaki sauce in foil, and bake at 400 for 20 minutes. Then open foil, and melt cheese on top.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
CHICKEN WITH PEPPERS
Recipe Yield: Servings: 4
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-with-peppers.
Ingredients
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1/2 teaspoon minced garlic
1 tablespoon olive oil
2 cups frozen stir-fry pepper blend
1 can (15 ounces) chunky Italian-seasoned tomato sauce
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese
Directions
Saute chicken and garlic in oil in large skillet until lightly browned. Push chicken to side of pan; add stir-fry pepper blend and cook until softened, 3 to 4 minutes. Stir in tomato sauce. Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Season to taste with salt and pepper; sprinkle with Parmesan cheese.
Nutritional Information Per Serving: Calories: 215; Fat: 7 g; Sodium: 674 m; Cholesterol: 71 mg; Protein: 28.5 g; Carbohydrates: 10 g
Diabetic Exchanges: 2 Vegetable, 3 Meat
Monday, August 1, 2022
Chicken - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with chicken, and includes Hot Mustard and Honey Glazed Chicken and Chinese Chicken Stir-Fry. Enjoy!
CHICKEN FAJITAS
This recipe is from the Food Network, and begins, "Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting."
Prep Time: 25 minutes; Inactive Time: 30 minutes; Cook Time: 15 minutes; Total Time: 1 hour 10 minutes; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fajitas-recipe-2040619.
Ingredients
1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas
Directions
Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
ITALIAN HERO SANDWICH
Yield: 2 servings
Source: "Mix 'n Match Meals in Minutes"
Info: http://diabeticgourmet.com/book_archive/details/13.shtml
Ingredients
2 small French or Italian whole-grain rolls (about 2 ounces each)
Olive oil cooking spray
2 plum tomatoes, thinly sliced
4 ounces roasted chicken breast pieces (1 cup)
2 ounces part-skim mozzarella cheese, sliced (1/2 cup)
1 cup canned pimentos, drained and cut into strips
Salt and freshly ground black pepper to taste
Directions
Slice rolls in half horizontally and remove the centers. Spray each side with cooking spray.
Layer tomato, chicken and mozzarella on one side of the roll. Add pimentos, salt, and pepper. Cover with top of roll, cut in half, and serve.
Nutritional Information Per Serving (1/2 of recipe): Calories: 326, Fat: 8 g, Cholesterol: 63 mg, Sodium: 507 mg, Carbohydrate: 31 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 30 g
Diabetic Exchanges: 2 Starch, 3 Very Lean Meat, 1 Vegetable, 1 Fat
CHICKEN PICCATA
This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019883-chicken-piccata. While you're at it, you might want to subscribe to the Times' cooking site. Loads of yummy recipes. You won't regret it!
Ingredients
4 boneless, skinless chicken breasts (about 1 1/2 pounds), halved horizontally (see tip)
Kosher salt and black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil, plus more as needed
1 shallot, peeled and sliced lengthwise
1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
3/4 cup chicken stock
4 teaspoons drained capers
Coarsely chopped fresh parsley, for garnish (optional)
Preparation
Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
Tip
Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.
CHICKEN ENCHILADAS
This is from Tyler Florence on the Food Network. Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
HOT MUSTARD AND HONEY GLAZED CHICKEN
This is from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken.
This can be viewed online at https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken. Also, check out Melissa Clark's guide, "How to Make a Sheet-Pan Dinner".
Ingredients
1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman’s)
6 tablespoons mild honey, such as clove or acacia
3 tablespoons low-sodium soy sauce
1/2 teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1 pound carrots, peeled and quartered lengthwise
1 pound fingerling potatoes, sliced 1/2-inch thick
1/4 cup neutral oil, such as safflower or canola
6 chicken legs (about 3 1/2 pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving
Preparation
Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with 1/4 cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard’s spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
Spoon over pan juices, garnish with scallions and serve with lemon wedges.
CHINESE CHICKEN STIR-FRY
This is from American Heart Association, and begins, "It takes just a few minutes to prepare your own delicious, healthful stir-fry. Our version combines juicy chicken with plenty of veggies." Serves 6; serving size 1 cup chicken mixture and 1/2 cup rice
To view this online, go to https://recipes.heart.org/en/recipes/chinese-chicken-stir-fry.
Ingredients
1 1/2 cups uncooked, instant brown rice
3 tablespoon cornstarch
1 1/3 cups fat-free, low-sodium chicken broth
3 tablespoon dry sherry
OR
3 tablespoon fresh orange juice
2 tablespoon soy sauce (lowest sodium available)
1 tablespoon plain rice vinegar
2 teaspoon chili oil
1 tablespoon peeled, grated gingerroot
3 medium garlic cloves (minced)
1 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
2 teaspoon toasted sesame oil
8 ounces mushrooms (sliced)
1 cup diced red bell pepper
8 ounces canned water chestnuts (drained)
3/4 cup sliced green onions
1/2 cup pecan halves (dry-roasted)
1/4 teaspoon crushed red pepper flakes
Directions
Prepare the rice using the package directions, omitting the salt and margarine. Set aside. Cover to keep warm.
Put the cornstarch in a medium bowl. Add the broth, sherry, soy sauce, and vinegar, whisking to dissolve. Set aside.
In a large skillet or wok, heat the chili oil over high heat, swirling to coat the bottom. Cook the gingerroot and garlic for 1 minute, stirring constantly. Reduce the heat to medium high. Stir in the chicken. Cook for 4 minutes, or until the chicken is lightly browned, stirring constantly. (The chicken won't be done at this point.) Transfer to a plate. Wipe the skillet with paper towels.
In the same skillet, still over medium-high heat, heat the sesame oil, swirling to coat the bottom. Cook the mushrooms, bell pepper, and water chestnuts for 5 to 7 minutes, stirring frequently.
Whisk the broth mixture. Stir it into the mushroom mixture. Stir in the chicken. Cook for 3 to 4 minutes, or until the chicken is no longer pink in the center.
Stir the green onions, pecans, and red pepper flakes into the chicken mixture. Cook for 2 minutes, stirring frequently. Serve over the rice.
CHICKEN FAJITAS
This recipe is from the Food Network, and begins, "Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting."
Prep Time: 25 minutes; Inactive Time: 30 minutes; Cook Time: 15 minutes; Total Time: 1 hour 10 minutes; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fajitas-recipe-2040619.
Ingredients
1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas
Directions
Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
ITALIAN HERO SANDWICH
Yield: 2 servings
Source: "Mix 'n Match Meals in Minutes"
Info: http://diabeticgourmet.com/book_archive/details/13.shtml
Ingredients
2 small French or Italian whole-grain rolls (about 2 ounces each)
Olive oil cooking spray
2 plum tomatoes, thinly sliced
4 ounces roasted chicken breast pieces (1 cup)
2 ounces part-skim mozzarella cheese, sliced (1/2 cup)
1 cup canned pimentos, drained and cut into strips
Salt and freshly ground black pepper to taste
Directions
Slice rolls in half horizontally and remove the centers. Spray each side with cooking spray.
Layer tomato, chicken and mozzarella on one side of the roll. Add pimentos, salt, and pepper. Cover with top of roll, cut in half, and serve.
Nutritional Information Per Serving (1/2 of recipe): Calories: 326, Fat: 8 g, Cholesterol: 63 mg, Sodium: 507 mg, Carbohydrate: 31 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 30 g
Diabetic Exchanges: 2 Starch, 3 Very Lean Meat, 1 Vegetable, 1 Fat
CHICKEN PICCATA
This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019883-chicken-piccata. While you're at it, you might want to subscribe to the Times' cooking site. Loads of yummy recipes. You won't regret it!
Ingredients
4 boneless, skinless chicken breasts (about 1 1/2 pounds), halved horizontally (see tip)
Kosher salt and black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil, plus more as needed
1 shallot, peeled and sliced lengthwise
1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
3/4 cup chicken stock
4 teaspoons drained capers
Coarsely chopped fresh parsley, for garnish (optional)
Preparation
Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
Tip
Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.
CHICKEN ENCHILADAS
This is from Tyler Florence on the Food Network. Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
HOT MUSTARD AND HONEY GLAZED CHICKEN
This is from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken.
This can be viewed online at https://cooking.nytimes.com/recipes/1023080-hot-mustard-and-honey-glazed-chicken. Also, check out Melissa Clark's guide, "How to Make a Sheet-Pan Dinner".
Ingredients
1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman’s)
6 tablespoons mild honey, such as clove or acacia
3 tablespoons low-sodium soy sauce
1/2 teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1 pound carrots, peeled and quartered lengthwise
1 pound fingerling potatoes, sliced 1/2-inch thick
1/4 cup neutral oil, such as safflower or canola
6 chicken legs (about 3 1/2 pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving
Preparation
Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with 1/4 cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard’s spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
Spoon over pan juices, garnish with scallions and serve with lemon wedges.
CHINESE CHICKEN STIR-FRY
This is from American Heart Association, and begins, "It takes just a few minutes to prepare your own delicious, healthful stir-fry. Our version combines juicy chicken with plenty of veggies." Serves 6; serving size 1 cup chicken mixture and 1/2 cup rice
To view this online, go to https://recipes.heart.org/en/recipes/chinese-chicken-stir-fry.
Ingredients
1 1/2 cups uncooked, instant brown rice
3 tablespoon cornstarch
1 1/3 cups fat-free, low-sodium chicken broth
3 tablespoon dry sherry
OR
3 tablespoon fresh orange juice
2 tablespoon soy sauce (lowest sodium available)
1 tablespoon plain rice vinegar
2 teaspoon chili oil
1 tablespoon peeled, grated gingerroot
3 medium garlic cloves (minced)
1 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
2 teaspoon toasted sesame oil
8 ounces mushrooms (sliced)
1 cup diced red bell pepper
8 ounces canned water chestnuts (drained)
3/4 cup sliced green onions
1/2 cup pecan halves (dry-roasted)
1/4 teaspoon crushed red pepper flakes
Directions
Prepare the rice using the package directions, omitting the salt and margarine. Set aside. Cover to keep warm.
Put the cornstarch in a medium bowl. Add the broth, sherry, soy sauce, and vinegar, whisking to dissolve. Set aside.
In a large skillet or wok, heat the chili oil over high heat, swirling to coat the bottom. Cook the gingerroot and garlic for 1 minute, stirring constantly. Reduce the heat to medium high. Stir in the chicken. Cook for 4 minutes, or until the chicken is lightly browned, stirring constantly. (The chicken won't be done at this point.) Transfer to a plate. Wipe the skillet with paper towels.
In the same skillet, still over medium-high heat, heat the sesame oil, swirling to coat the bottom. Cook the mushrooms, bell pepper, and water chestnuts for 5 to 7 minutes, stirring frequently.
Whisk the broth mixture. Stir it into the mushroom mixture. Stir in the chicken. Cook for 3 to 4 minutes, or until the chicken is no longer pink in the center.
Stir the green onions, pecans, and red pepper flakes into the chicken mixture. Cook for 2 minutes, stirring frequently. Serve over the rice.
Thursday, June 9, 2022
Chicken
There was a time when chicken was reserved for the Sunday dinner table. (Think early- to mid-twentieth century.)
Now, it's an anytime meal. Check out these six yummy chicken recipes, including Fried Chicken Biscuits With Hot Honey Butter and Creamy Chicken Noodle Soup. Enjoy!
CHINESE CHICKEN STIR-FRY
This is from American Heart Association, and begins, "It takes just a few minutes to prepare your own delicious, healthful stir-fry. Our version combines juicy chicken with plenty of veggies." Serves 6; serving size 1 cup chicken mixture and 1/2 cup rice
To view this online, go to https://recipes.heart.org/en/recipes/chinese-chicken-stir-fry.
Ingredients
1 1/2 cups uncooked, instant brown rice
3 tablespoon cornstarch
1 1/3 cups fat-free, low-sodium chicken broth
3 tablespoon dry sherry
OR
3 tablespoon fresh orange juice
2 tablespoon soy sauce (lowest sodium available)
1 tablespoon plain rice vinegar
2 teaspoon chili oil
1 tablespoon peeled, grated gingerroot
3 medium garlic cloves (minced)
1 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
2 teaspoon toasted sesame oil
8 ounces mushrooms (sliced)
1 cup diced red bell pepper
8 ounces canned water chestnuts (drained)
3/4 cup sliced green onions
1/2 cup pecan halves (dry-roasted)
1/4 teaspoon crushed red pepper flakes
Directions
Prepare the rice using the package directions, omitting the salt and margarine. Set aside. Cover to keep warm.
Put the cornstarch in a medium bowl. Add the broth, sherry, soy sauce, and vinegar, whisking to dissolve. Set aside.
In a large skillet or wok, heat the chili oil over high heat, swirling to coat the bottom. Cook the gingerroot and garlic for 1 minute, stirring constantly. Reduce the heat to medium high. Stir in the chicken. Cook for 4 minutes, or until the chicken is lightly browned, stirring constantly. (The chicken won't be done at this point.) Transfer to a plate. Wipe the skillet with paper towels.
In the same skillet, still over medium-high heat, heat the sesame oil, swirling to coat the bottom. Cook the mushrooms, bell pepper, and water chestnuts for 5 to 7 minutes, stirring frequently.
Whisk the broth mixture. Stir it into the mushroom mixture. Stir in the chicken. Cook for 3 to 4 minutes, or until the chicken is no longer pink in the center.
Stir the green onions, pecans, and red pepper flakes into the chicken mixture. Cook for 2 minutes, stirring frequently. Serve over the rice.
CHICKEN WITH PEPPERS
Recipe Yield: Servings: 4
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-with-peppers.
Ingredients
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1/2 teaspoon minced garlic
1 tablespoon olive oil
2 cups frozen stir-fry pepper blend
1 can (15 ounces) chunky Italian-seasoned tomato sauce
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese
Directions
Saute chicken and garlic in oil in large skillet until lightly browned. Push chicken to side of pan; add stir-fry pepper blend and cook until softened, 3 to 4 minutes. Stir in tomato sauce. Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Season to taste with salt and pepper; sprinkle with Parmesan cheese.
Nutritional Information Per Serving: Calories: 215; Fat: 7 g; Sodium: 674 m; Cholesterol: 71 mg; Protein: 28.5 g; Carbohydrates: 10 g
Diabetic Exchanges: 2 Vegetable, 3 Meat
COUNTRY CAPTAIN
This recipe is from Rohan Kamicheril and adapted by Ligaya Mishan on The New York Times cooking site. Ligaya wrote, "The American South has long laid claim to Country Captain, but the dish’s origins can be traced back to the British Raj. It’s an Anglo-Indian legacy of colonials with palates newly awakened to the possibilities of spice. In this version from Rohan Kamicheril, who grew up in Bangalore, only a few seasonings are called for: turmeric, ginger-garlic paste — easy to mash up quickly or buy premade — and Kashmiri chile powder, which has a gentle heat that can be approximated with a mix of paprika and cayenne. Vinegar is the last, vital touch, its sourness twangs the nerve and startles the other flavors into focus. The recipe is simple, but it takes skill to make, and should be eaten immediately."
Yield: 4 servings; Time: 45 minutes
This was featured in "Chicken and Potatoes With Commanding Flavor", and can be viewed online at https://cooking.nytimes.com/recipes/1022978-country-captain.
Ingredients
2 tablespoons ginger-garlic paste (see Tip)
1/2 teaspoon ground turmeric
1 teaspoon Kashmiri chile powder or 1/2 teaspoon cayenne plus 1/2 teaspoon sweet paprika
1 tablespoon distilled white vinegar
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Neutral oil, such as grapeseed or canola, for frying
1 large onion, thinly sliced into half-moons
1 large russet potato, peeled and cut into 1/2-inch dice
Salt
Soft white bread, such as a Pullman loaf or Japanese milk bread, for serving
Preparation
Combine the ginger-garlic paste with the turmeric, chile powder and vinegar in a large bowl, then toss the chicken in the marinade to coat. Let the chicken rest at room temperature while cooking the vegetables to give the spices time to infuse the meat.
Heat an inch of oil in a medium saucepan over medium-high until it reaches 340 degrees on an instant-read thermometer. (If you don’t have an instant-read thermometer, drop a nub of potato into the oil to test: If you get a fervent sizzle, the oil is hot enough.) Add the onion and fry, turning occasionally with a spider or slotted spoon, until the onion is soft and uniformly dark chestnut brown in color, 9 to 11 minutes. Scoop out the onion and let drain on a plate lined with paper towels.
Bring the oil back up to 340 degrees. Add the diced potato and fry, turning occasionally, until golden brown on all sides, 6 to 8 minutes. Scoop out the potatoes and let drain on a plate lined with paper towels. Season generously with salt while still hot.
While the potatoes cook, set a large cast-iron or other heavy skillet over high heat. When the pan is just beginning to smoke, drizzle in 2 tablespoons of oil from the saucepan and swirl to cover the bottom of the pan. Add half of the marinated chicken, making sure to leave space between the pieces. Let cook undisturbed until browned and crisp, 4 to 5 minutes, then flip and cook to brown the other sides, another 4 to 5 minutes. Scrape chicken and any accumulated juices onto a serving platter or bowl. Repeat with remaining chicken, cooking in 2 tablespoons oil from the saucepan.
Add the onion and potato to the dish with the chicken. Stir gently, just enough for the juices from the chicken to gloss the onion and potato. Serve immediately with the bread.
Tip
You can find ginger-garlic paste at Indian markets, but it’s easy to make at home, too. For the 2 tablespoons called for here, chop 3 large cloves of garlic and a fat 1-inch piece of ginger, then smash them together using a mortar and pestle or continue chopping until very finely minced. Season with a tiny pinch of salt. For a larger batch, keep a 1:1 ratio of garlic to ginger and combine in a blender with salt to taste.
SMASHED AVOCADO-CHICKEN BURGERS
This is from Yasmin Fahr in The New York Times cooking enewsletter. Yasmin wrote, "These zippy chicken burgers are loaded with ginger, garlic, cilantro and scallions for fresh flavor and some textural crunch. The secret ingredient is a little mashed avocado that’s added to the ground chicken before cooking, which keeps the burgers tender and light. A citrusy soy mayonnaise is used both inside the patties and slathered on top. (Fish sauce could be used in place of the soy. Decrease the amount and adjust to taste.) Kewpie is a Japanese mayonnaise made with rice wine vinegar and egg yolks rather than distilled vinegar and whole eggs, but you can just as easily use your preferred mayonnaise. Fresh jalapeños offer a satisfying crunch when biting into the burger, though pickled ones could be used for extra acidity."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023132-smashed-avocado-chicken-burgers.
While you're at it, check out Sam Sifton's guide, "How to Make Burgers". Very helpful!
Ingredients
1/3 cup Kewpie or other mayonnaise
1 teaspoon soy sauce
1 lime, cut into wedges
Kosher salt
1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
1/4 cup mashed, ripe Hass avocado (from about 1/2 avocado; slice the other half for serving) (see Tip)
2 scallions, light green and white parts only, thinly sliced
3 large garlic cloves, grated or minced
1 (2-inch) piece ginger, grated or minced (about 2 teaspoons)
1/4 to 1/2 teaspoon red-pepper flakes, according to taste
1 pound ground chicken, preferably dark meat
2 tablespoons neutral oil, such as canola oil, or ghee
4 brioche or burger buns, lightly toasted
Butter lettuce or other tender lettuce, for serving
1 jalapeño, thinly sliced, for serving (optional)
Preparation
In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.
In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.
Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1-1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form 1/2-inch-thick patties. Cook without moving for 3-1/2 to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.
Tip
Resist the urge to add more than 1/4 cup mashed avocado to the ground chicken, as the burgers will get too soft and fall apart during cooking.
CREAMY CHICKEN NOODLE SOUP
This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)
Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"
Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes
You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.
Ingredients
1/4 cup unsalted butter
1 sweet onion, diced
3 carrots, peeled and sliced
2 celery ribs, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
6 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 cups leftover shredded rotisserie chicken
2 cups wide egg noodles
1/2 cup heavy cream
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley leaves
Directions
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.
Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Stir in chicken and pasta and cook until tender, about 10-12 minutes.
Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
Serve immediately.
FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER
This is from Tejal Rao in The New York Times cooking enewsletter. For this recipe, Tejal wrote, "This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch. Prepare both components the day you want to eat them, giving yourself at least one extra hour for everything to cool before you assemble, so the sandwich stays crisp. You can also cook well in advance, and assemble the sandwiches the next day. Either way, cooling the chicken completely, on a wire rack, is crucial. If you prefer breast meat over thigh, feel free to swap it in."
Yield: 6 servings; Time: 1 1/2 hours, plus cooling
This was featured in "Grab Your Picnic Baskets: The Party’s Moving Outside", and can be viewed online at https://cooking.nytimes.com/recipes/1018818-fried-chicken-biscuits-with-hot-honey-butter.
Note: The article is well worth reading; I thoroughly enjoyed it! (Thanks for a great read, and great recipes, Tejal!) Also, check out Sam Sifton's guide, "How to Make Fried Chicken". It's a helpful guide, whether you're a long-time cook, or just starting out.
Ingredients
For the biscuits:
3 cups/450 grams all-purpose flour
3 tablespoons/37 grams baking powder
1 tablespoon sugar
1-1/2 teaspoons kosher salt
7 tablespoons cold unsalted butter, cubed
1-1/2 cups whole milk
For the chicken:
6 boneless, skinless chicken thighs
3/4 cup all-purpose flour
2 teaspoons cayenne
2 teaspoons kosher salt, plus more for seasoning
3 eggs
3 cups panko bread crumbs
Canola or other neutral oil, for frying
For the butter:
10 tablespoons unsalted butter, softened
3 tablespoons honey
Hot sauce, a vinegary variety such as Crystal, to taste
Sliced dill pickles, for serving
Preparation
Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren’t crushed. Serve with additional hot sauce and pickles on the side.
Now, it's an anytime meal. Check out these six yummy chicken recipes, including Fried Chicken Biscuits With Hot Honey Butter and Creamy Chicken Noodle Soup. Enjoy!
CHINESE CHICKEN STIR-FRY
This is from American Heart Association, and begins, "It takes just a few minutes to prepare your own delicious, healthful stir-fry. Our version combines juicy chicken with plenty of veggies." Serves 6; serving size 1 cup chicken mixture and 1/2 cup rice
To view this online, go to https://recipes.heart.org/en/recipes/chinese-chicken-stir-fry.
Ingredients
1 1/2 cups uncooked, instant brown rice
3 tablespoon cornstarch
1 1/3 cups fat-free, low-sodium chicken broth
3 tablespoon dry sherry
OR
3 tablespoon fresh orange juice
2 tablespoon soy sauce (lowest sodium available)
1 tablespoon plain rice vinegar
2 teaspoon chili oil
1 tablespoon peeled, grated gingerroot
3 medium garlic cloves (minced)
1 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
2 teaspoon toasted sesame oil
8 ounces mushrooms (sliced)
1 cup diced red bell pepper
8 ounces canned water chestnuts (drained)
3/4 cup sliced green onions
1/2 cup pecan halves (dry-roasted)
1/4 teaspoon crushed red pepper flakes
Directions
Prepare the rice using the package directions, omitting the salt and margarine. Set aside. Cover to keep warm.
Put the cornstarch in a medium bowl. Add the broth, sherry, soy sauce, and vinegar, whisking to dissolve. Set aside.
In a large skillet or wok, heat the chili oil over high heat, swirling to coat the bottom. Cook the gingerroot and garlic for 1 minute, stirring constantly. Reduce the heat to medium high. Stir in the chicken. Cook for 4 minutes, or until the chicken is lightly browned, stirring constantly. (The chicken won't be done at this point.) Transfer to a plate. Wipe the skillet with paper towels.
In the same skillet, still over medium-high heat, heat the sesame oil, swirling to coat the bottom. Cook the mushrooms, bell pepper, and water chestnuts for 5 to 7 minutes, stirring frequently.
Whisk the broth mixture. Stir it into the mushroom mixture. Stir in the chicken. Cook for 3 to 4 minutes, or until the chicken is no longer pink in the center.
Stir the green onions, pecans, and red pepper flakes into the chicken mixture. Cook for 2 minutes, stirring frequently. Serve over the rice.
CHICKEN WITH PEPPERS
Recipe Yield: Servings: 4
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-with-peppers.
Ingredients
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1/2 teaspoon minced garlic
1 tablespoon olive oil
2 cups frozen stir-fry pepper blend
1 can (15 ounces) chunky Italian-seasoned tomato sauce
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese
Directions
Saute chicken and garlic in oil in large skillet until lightly browned. Push chicken to side of pan; add stir-fry pepper blend and cook until softened, 3 to 4 minutes. Stir in tomato sauce. Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Season to taste with salt and pepper; sprinkle with Parmesan cheese.
Nutritional Information Per Serving: Calories: 215; Fat: 7 g; Sodium: 674 m; Cholesterol: 71 mg; Protein: 28.5 g; Carbohydrates: 10 g
Diabetic Exchanges: 2 Vegetable, 3 Meat
COUNTRY CAPTAIN
This recipe is from Rohan Kamicheril and adapted by Ligaya Mishan on The New York Times cooking site. Ligaya wrote, "The American South has long laid claim to Country Captain, but the dish’s origins can be traced back to the British Raj. It’s an Anglo-Indian legacy of colonials with palates newly awakened to the possibilities of spice. In this version from Rohan Kamicheril, who grew up in Bangalore, only a few seasonings are called for: turmeric, ginger-garlic paste — easy to mash up quickly or buy premade — and Kashmiri chile powder, which has a gentle heat that can be approximated with a mix of paprika and cayenne. Vinegar is the last, vital touch, its sourness twangs the nerve and startles the other flavors into focus. The recipe is simple, but it takes skill to make, and should be eaten immediately."
Yield: 4 servings; Time: 45 minutes
This was featured in "Chicken and Potatoes With Commanding Flavor", and can be viewed online at https://cooking.nytimes.com/recipes/1022978-country-captain.
Ingredients
2 tablespoons ginger-garlic paste (see Tip)
1/2 teaspoon ground turmeric
1 teaspoon Kashmiri chile powder or 1/2 teaspoon cayenne plus 1/2 teaspoon sweet paprika
1 tablespoon distilled white vinegar
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Neutral oil, such as grapeseed or canola, for frying
1 large onion, thinly sliced into half-moons
1 large russet potato, peeled and cut into 1/2-inch dice
Salt
Soft white bread, such as a Pullman loaf or Japanese milk bread, for serving
Preparation
Combine the ginger-garlic paste with the turmeric, chile powder and vinegar in a large bowl, then toss the chicken in the marinade to coat. Let the chicken rest at room temperature while cooking the vegetables to give the spices time to infuse the meat.
Heat an inch of oil in a medium saucepan over medium-high until it reaches 340 degrees on an instant-read thermometer. (If you don’t have an instant-read thermometer, drop a nub of potato into the oil to test: If you get a fervent sizzle, the oil is hot enough.) Add the onion and fry, turning occasionally with a spider or slotted spoon, until the onion is soft and uniformly dark chestnut brown in color, 9 to 11 minutes. Scoop out the onion and let drain on a plate lined with paper towels.
Bring the oil back up to 340 degrees. Add the diced potato and fry, turning occasionally, until golden brown on all sides, 6 to 8 minutes. Scoop out the potatoes and let drain on a plate lined with paper towels. Season generously with salt while still hot.
While the potatoes cook, set a large cast-iron or other heavy skillet over high heat. When the pan is just beginning to smoke, drizzle in 2 tablespoons of oil from the saucepan and swirl to cover the bottom of the pan. Add half of the marinated chicken, making sure to leave space between the pieces. Let cook undisturbed until browned and crisp, 4 to 5 minutes, then flip and cook to brown the other sides, another 4 to 5 minutes. Scrape chicken and any accumulated juices onto a serving platter or bowl. Repeat with remaining chicken, cooking in 2 tablespoons oil from the saucepan.
Add the onion and potato to the dish with the chicken. Stir gently, just enough for the juices from the chicken to gloss the onion and potato. Serve immediately with the bread.
Tip
You can find ginger-garlic paste at Indian markets, but it’s easy to make at home, too. For the 2 tablespoons called for here, chop 3 large cloves of garlic and a fat 1-inch piece of ginger, then smash them together using a mortar and pestle or continue chopping until very finely minced. Season with a tiny pinch of salt. For a larger batch, keep a 1:1 ratio of garlic to ginger and combine in a blender with salt to taste.
SMASHED AVOCADO-CHICKEN BURGERS
This is from Yasmin Fahr in The New York Times cooking enewsletter. Yasmin wrote, "These zippy chicken burgers are loaded with ginger, garlic, cilantro and scallions for fresh flavor and some textural crunch. The secret ingredient is a little mashed avocado that’s added to the ground chicken before cooking, which keeps the burgers tender and light. A citrusy soy mayonnaise is used both inside the patties and slathered on top. (Fish sauce could be used in place of the soy. Decrease the amount and adjust to taste.) Kewpie is a Japanese mayonnaise made with rice wine vinegar and egg yolks rather than distilled vinegar and whole eggs, but you can just as easily use your preferred mayonnaise. Fresh jalapeños offer a satisfying crunch when biting into the burger, though pickled ones could be used for extra acidity."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023132-smashed-avocado-chicken-burgers.
While you're at it, check out Sam Sifton's guide, "How to Make Burgers". Very helpful!
Ingredients
1/3 cup Kewpie or other mayonnaise
1 teaspoon soy sauce
1 lime, cut into wedges
Kosher salt
1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
1/4 cup mashed, ripe Hass avocado (from about 1/2 avocado; slice the other half for serving) (see Tip)
2 scallions, light green and white parts only, thinly sliced
3 large garlic cloves, grated or minced
1 (2-inch) piece ginger, grated or minced (about 2 teaspoons)
1/4 to 1/2 teaspoon red-pepper flakes, according to taste
1 pound ground chicken, preferably dark meat
2 tablespoons neutral oil, such as canola oil, or ghee
4 brioche or burger buns, lightly toasted
Butter lettuce or other tender lettuce, for serving
1 jalapeño, thinly sliced, for serving (optional)
Preparation
In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.
In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.
Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1-1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form 1/2-inch-thick patties. Cook without moving for 3-1/2 to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.
Tip
Resist the urge to add more than 1/4 cup mashed avocado to the ground chicken, as the burgers will get too soft and fall apart during cooking.
CREAMY CHICKEN NOODLE SOUP
This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)
Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"
Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes
You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.
Ingredients
1/4 cup unsalted butter
1 sweet onion, diced
3 carrots, peeled and sliced
2 celery ribs, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
6 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 cups leftover shredded rotisserie chicken
2 cups wide egg noodles
1/2 cup heavy cream
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley leaves
Directions
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.
Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Stir in chicken and pasta and cook until tender, about 10-12 minutes.
Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
Serve immediately.
FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER
This is from Tejal Rao in The New York Times cooking enewsletter. For this recipe, Tejal wrote, "This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch. Prepare both components the day you want to eat them, giving yourself at least one extra hour for everything to cool before you assemble, so the sandwich stays crisp. You can also cook well in advance, and assemble the sandwiches the next day. Either way, cooling the chicken completely, on a wire rack, is crucial. If you prefer breast meat over thigh, feel free to swap it in."
Yield: 6 servings; Time: 1 1/2 hours, plus cooling
This was featured in "Grab Your Picnic Baskets: The Party’s Moving Outside", and can be viewed online at https://cooking.nytimes.com/recipes/1018818-fried-chicken-biscuits-with-hot-honey-butter.
Note: The article is well worth reading; I thoroughly enjoyed it! (Thanks for a great read, and great recipes, Tejal!) Also, check out Sam Sifton's guide, "How to Make Fried Chicken". It's a helpful guide, whether you're a long-time cook, or just starting out.
Ingredients
For the biscuits:
3 cups/450 grams all-purpose flour
3 tablespoons/37 grams baking powder
1 tablespoon sugar
1-1/2 teaspoons kosher salt
7 tablespoons cold unsalted butter, cubed
1-1/2 cups whole milk
For the chicken:
6 boneless, skinless chicken thighs
3/4 cup all-purpose flour
2 teaspoons cayenne
2 teaspoons kosher salt, plus more for seasoning
3 eggs
3 cups panko bread crumbs
Canola or other neutral oil, for frying
For the butter:
10 tablespoons unsalted butter, softened
3 tablespoons honey
Hot sauce, a vinegary variety such as Crystal, to taste
Sliced dill pickles, for serving
Preparation
Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren’t crushed. Serve with additional hot sauce and pickles on the side.
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