There was a time during the early- to mid-twentieth century when Chicken waas reserved for the Sunday or holiday dinner table. Now it's an anytime food.
To that end, here are six chicken recipes to help you through the day, including Green Goddess Roasted Chicken and Grilled Chicken Salsa Verde. Enjoy!
CHICKEN PARMESAN MEATBALLS
This yumminess is from Sheela Prakash at TheKitchn.
This begins, "If saucy, cheesy, and comforting is what you’re after, look no further. I have a feeling these meatballs will win the prize for one of the most satisfying dinners you’ve had in long time. A fun twist on classic chicken Parmesan, these meatballs eschew spaghetti in place of extra marinara and a whole lot of melty mozzarella. Did I mention the entire thing comes together in just one skillet?"
Prep Time: 15 minutes; Cook Time: 23 to 30 minutes; Serves: 4 to 6
To view this online, go to https://www.thekitchn.com/chicken-parmesan-meatballs-22902955.
Ingredients
1 (24-ounce) jar marinara sauce, such as Rao’s
1 pound ground chicken, preferably dark meat
1 cup panko breadcrumbs, divided
1/2 cup finely grated Parmesan cheese, divided
1/2 small yellow onion, finely chopped
1/4 cup coarsely chopped fresh parsley leaves
1 large egg
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
1-1/2 cups shredded part-skim mozzarella cheese
2 tablespoons chopped fresh basil or parsley leaves, for serving
Instructions
Bring the marinara sauce to a simmer over medium heat in a 10 or 12-inch cast iron or oven-safe skillet. Meanwhile, place the chicken, onion, 1/2 cup of the breadcrumbs, half of the Parmesan cheese, parsley, egg, garlic, salt, oregano, and black pepper in a large bowl. Mix lightly with a fork until just combined.
When the sauce is simmering, form the meat mixture into 1-1/2-inch wide meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking, and carefully drop the meatballs into the sauce in a single layer as you go.
Cover and simmer gently, flipping the meatballs over halfway through cooking, until cooked through, 20 to 25 minutes total. Meanwhile, arrange a rack 6-inches from the broiler and heat to broil. Combine the remaining 1/2 cup breadcrumbs, olive oil, and a pinch of salt in a small bowl; set aside.
Uncover and sprinkle the mozzarella evenly over the meatballs. Sprinkle with the breadcrumb mixture and remaining Parmesan cheese. Broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden-brown, 3 to 5 minutes. Sprinkle with the herbs and serve.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
SHEET-PAN HERBY ROAST CHICKEN WITH PEAS AND CARROTS
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "By using a bag of frozen peas and carrots and a couple of dried herbs, this easy and affordable sheet-pan meal delivers springy flavors even when the tulips aren’t in bloom. The yogurt sauce, which is seasoned with dried mint, dried dill and garlic powder, is reminiscent of tzatziki and ranch, and it is used two ways: spread on the chicken before roasting to ensure crackly skin and juicy meat, and as a cooling sauce for the finished dish. (You can also marinate the chicken in the yogurt for up to 24 hours ahead.) Partway through the chicken roasting, add some frozen vegetables and a little butter to the sheet pan for a sweet, tender and easy-peasy side."
Prep Time: 5 minutes; Cook Time: 40 minutes; Total Time: 45 minutes; Yield: 4 servings
Check this out at https://cooking.nytimes.com/recipes/1025292-sheet-pan-herby-roast-chicken-with-peas-and-carrots.
While you're at it, check out Melissa Clark's guide, "How to Make a Sheet-Pan Dinner". Also, if you haven't signed up for The New York Times cooking enewsletter, you might seriously consider it. Lots of great recipes, guides, and more. I don't think you'll regret it.
Ingredients
1 cup plain full-fat yogurt
1 tablespoon white wine vinegar or lemon juice
2 teaspoons dried dill
2 teaspoons dried mint
2 teaspoons garlic powder
Kosher salt and black pepper
2 pounds bone-in, skin-on chicken thighs (4 to 6 pieces), patted dry
One (16-ounce) bag frozen peas and carrots (no need to thaw)
1 tablespoon unsalted butter, cut into small pieces
Preparation
Heat the oven to 425 degrees. In a small bowl or liquid measuring cup, stir together the yogurt, vinegar, 1 teaspoon dried dill, 1 teaspoon dried mint and 1 teaspoon garlic powder. Season to taste with salt and pepper.
In a medium bowl, combine the chicken, 2 tablespoons of the yogurt and the remaining teaspoon dried mint, dried dill, and garlic powder; season with salt and pepper. Arrange skin-side up on a parchment-lined sheet pan. Roast for 20 minutes.
Add the frozen peas and carrots and the butter around the chicken. Stir the vegetables to coat in the rendered chicken fat and season with salt and pepper. Roast until the vegetables are warm and the chicken is cooked through, 15 to 20 minutes. Eat with remaining yogurt alongside.
GRILLED CHICKEN SALSA VERDE
This comes from the Tablespoon newsletter. It starts, “Go green! Tomatillo salsa is an eye-catching, tasty topper to marinated chicken breasts.” Prep Time: 35 minutes; Total Time: 8 hr. 50 minutes; Yields: 12 servings.
To view online, click here.
Ingredients
2 tablespoons olive oil
5 large cloves garlic, halved
1 small white onion, quartered, separated
1 1/2 lb tomatillos (about 13)
3 medium to large jalapeño chiles, seeded
1/2 cup loosely packed fresh cilantro (10 to 15 sprigs)
2 teaspoons salt
1 teaspoon sugar
1 teaspoon ground cumin
12 boneless skinless chicken breasts (about 4-1/2 lb)
Directions
In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add garlic and onion; cook about 5 minutes, stirring constantly, until evenly roasted.
Remove husks and rinse tomatillos well. Core top stem area of each; cut tomatillos into quarters. In large food processor, place roasted garlic and onion, tomatillos, jalapeño chiles, cilantro, 1 teaspoon of the salt and the sugar. Cover; process about 15 seconds or until almost smooth.
Pour 2 cups mixture into small serving bowl; cover and refrigerate to use as salsa. To make marinade, add remaining 1 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.
Place 6 chicken breasts in each of 2 gallon-size resealable freezer plastic bags; divide marinade between bags. Seal bags; shake to evenly distribute marinade and coat chicken. Refrigerate at least 8 hours but no longer than 24 hours; turn bags over at least once while marinating.
Take salsa, bags of chicken, tongs, metal spatula and a serving platter to potluck. Salsa should be room temperature when served with grilled chicken.
Heat gas or charcoal grill. Carefully brush oil on grill rack. Place chicken on grill over medium heat; discard marinade. Cover grill; cook 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), turning once. Serve each chicken breast with about 2 tablespoons salsa.
CHICKEN MARSALA
This is from Tyler Florence on the Food Network.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.
Ingredients
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
THE PIONEER WOMAN'S CHICKEN TORTELLINI SOUP
This is from Sara Haas at allrecipes. Sara wrote, "I love summer—the warmth, the seemingly endless daylight, and all of the produce that goes with it. It brings me so much joy. That’s why I’m always a little bit sad when summer leaves and fall slides in. Fortunately, I have soup to console me. And I can thank The Pioneer Woman for my first soup of this fall season—Ree Drummond approved."
To read the entire recipe intro from Sara, as well as view this online, click here.
Recipe adapted from The Pioneer Woman. Serves 6.
Ingredients
2 tablespoons olive oil
4 medium carrots, peeled and sliced
4 stalks celery, sliced
1 small yellow onion, diced
3 cloves garlic, finely chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
3 quarts low-sodium chicken broth
3 1/2 cups shredded rotisserie chicken
1 (20-ounce) package refrigerated cheese tortellini
1/4 cup fresh lemon juice (from 1 lemon)
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Optional: Parmesan rind
Directions
Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion, and cook, stirring often until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add salt, pepper, Italian seasoning, and red pepper flakes.
Pour in broth and bring to a boil.
Add chicken and tortellini, and cook, stirring occasionally until chicken is warmed through and tortellini are tender, 3 to 5 minutes.
Remove from heat and stir in lemon juice. Portion into bowls and garnish with Parmesan cheese and parsley.
Tips
Try this: Let the soup cook (before adding the chicken and tortellini) over low heat with the lid on to develop more flavor. An extra 20 to 30 minutes really helps make this soup even more delicious. While you’re at it, add that Parmesan rind too! Just remember to take it out before serving.
GREEN GODDESS ROASTED CHICKEN
This also comes from Melissa Clark in The New York Times' Cooking e-newsletter. Here, Melissa writes, “Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad. And it’s wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for roast chicken. The mild chicken absorbs all the zippy flavors of the dressing, to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. You could even pour a little on a salad or some vegetables on the side, and enjoy the best of all the Green Goddess variations in one savory bite.” Makes 4 servings.
To view this online, click here.
Ingredients
1 1/2 cups buttermilk or plain yogurt
1 cup packed basil leaves
1/4 cup packed chives
2 garlic cloves, peeled
2 anchovy fillets (optional)
1 scallion, white and green parts
Finely grated zest and juice of 1 lime
2 teaspoons coarse kosher salt
1 teaspoon black pepper
1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
1 to 2 tablespoons extra-virgin olive oil, for drizzling
Preparation
In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.
Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
Showing posts with label Green Goddess Roasted Chicken. Show all posts
Showing posts with label Green Goddess Roasted Chicken. Show all posts
Wednesday, October 16, 2024
Wednesday, September 18, 2024
Chicken
Today's post deals with chicken recipes. Check out the Balsamic Chicken Massimo with Artichoke Soubise, Ina Garten's Skillet-Roasted Lemon Chicken, and the rest of today's yumminess. Enjoy!
SALT-AND-PEPPER ROAST CHICKEN
This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “Calling for just four ingredients – chicken, salt, pepper and whatever herbs you have around – this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you’ll need an extra 5 to 20 minutes to get it done.” Makes 4 servings.
To view this recipe, as well as a great guide on roasting chicken, written by Melissa Clark, click here. Very thorough!
Ingredients
1 (3-1/2-pound) whole chicken, patted dry
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
Small bunch mixed herbs, such as rosemary, thyme and sage
Preparation
Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)
Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.
Tips: (by Melissa Clark)
“Now that you know the basics of roasting a chicken, here are some suggestions for how to serve it:
“Try a side sauce. Aioli, béarnaise sauce, salsa verde, romesco sauce, chimichurri, and make-ahead gravy can be prepared in advance, and transform a simple roast chicken into a something a little more special. Even a dollop of Dijon mustard does wonders here.
“Serve your chicken directly on top of a pile of watercress, baby kale, tatsoi, arugula, or other tender, dark greens that have been sprinkled with lemon juice and dusted with salt. The heat of the bird will wilt some of the greens while others remain crisp, and the hot chicken fat makes an instant dressing once it mixes with the lemon juice.
“Substitute hot toasted bread for the watercress or greens, above. The hot chicken fat makes these croutons exquisite.”
GREEN GODDESS ROASTED CHICKEN
This also comes from Melissa Clark in The New York Times' Cooking e-newsletter. Here, Melissa writes, “Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad. And it’s wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for roast chicken. The mild chicken absorbs all the zippy flavors of the dressing, to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. You could even pour a little on a salad or some vegetables on the side, and enjoy the best of all the Green Goddess variations in one savory bite.” Makes 4 servings.
To view this online, click here.
Ingredients
1 1/2 cups buttermilk or plain yogurt
1 cup packed basil leaves
1/4 cup packed chives
2 garlic cloves, peeled
2 anchovy fillets (optional)
1 scallion, white and green parts
Finely grated zest and juice of 1 lime
2 teaspoons coarse kosher salt
1 teaspoon black pepper
1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
1 to 2 tablespoons extra-virgin olive oil, for drizzling
Preparation
In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.
Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
BALSAMIC CHICKEN MASSIMO WITH ARTICHOKE SOUBISE
This is from Mario Carbone on the TODAY Show cooking e-newsletter. The recipe begins, “Amp up chicken breasts with a luscious balsamic glaze served with thinly sliced artichokes and onions that are cooked low and slow until they become a creamy sauce.
“’I love this recipe because these flavors feel familiar but it’s prepared in an unusual way,’ says chef Mario Carbone of Carbone restaurants in New York and Las Vegas. ‘Plus it’s my mom’s favorite dish so it’s not going anywhere!’
“Chicken Massimo is named after star Italian chef Massimo Bottura, a friend of Carbone.
“Technique tip: Finish the vegetables by adding butter to bring the flavors together.
“Swap option: Use canned vegetable stock instead of chicken stock.”
Cook Time: 60 minutes; Servings: 2
To view this online, click here.
Ingredients
Balsamic Glaze
4 cups balsamic vinegar
1 cup chicken stock
1 tablespoon sugar
Artichoke Soubise
1 onion, sliced
6 artichoke hearts, sliced (frozen are OK)
2 tablespoons olive oil
1 dash salt
1 tablespoon butter
Chicken
2 chicken breasts
2 tablespoons vegetable oil
Freshly grated Parmesan
Preparation
Make the balsamic glaze: Bring all ingredients to a simmer and allow to reduce until there are approximately 2 cups remaining, about 20 to 30 minutes.
Make the artichoke soubise: In a sauté pan, heat olive oil. Sauté artichokes, onion and salt for 10 to 15 minutes until soft and translucent. Add butter to finish. While soubise is cooking, prep the chicken.
Make the chicken:
Preheat oven to 400°F.
In an oven proof pan, sauté chicken until golden crust forms, approximately 5 minutes.
Add balsamic glaze to chicken and baste several times. Place in oven. Continue basting every 2 minutes to form a coating over the chicken for 10 to 12 minutes.
Remove chicken from oven and grate Parmesan cheese over the top. Give it a generous coating and place under broiler until golden brown.
INA GARTEN’S SKILLET-ROASTED LEMON CHICKEN
This was sent in a TODAY Show’s email. It begins with this from Ina Garten, “I can't tell you how many times I've made this! I have the butcher butterfly the chicken so all I do is grind the thyme, fennel seeds, salt, and pepper, mix it with olive oil, and brush it on the chicken. When the lemon slices are roasted and caramelized, you can eat them with the chicken.
“Notes: Remove the ends of the lemon, cut in half through the stem ends, and slice thinly crosswise. Sometimes I sprinkle the chicken with minced fresh rosemary before allowing it to rest.
“Make-ahead tip: Assemble the chicken in the pan and refrigerate for a few hours before roasting.”
To view this online, click here.
Note: The recipe calls for 1/2 cup dry white wine, such as Pinot Grigio. I don’t keep alcohol around the house. Whenever I want to try a new recipe that has any kind of alcohol as an ingredient, I either use an alcohol-free version or, if it’s not available or I decide not to go that way, I substitute water. Ina, if you’re reading this, sorry! I still love your recipes!
Ingredients
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4-inch thick (see note)
1 yellow onion, halved and sliced 1/4-inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
1 lemon, juiced
Preparation
Preheat the oven to 450ºF.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
CHICKEN FAJITA PASTA
This comes from Machismo, an avid cook on tbsp.com. The recipe begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.” Prep Time: 20 minutes; Total Time: 40 minutes; makes 4 servings.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 lb. chicken breast, sliced thin
1 packet Old El Paso™ taco seasoning mix chicken
1/4 cup water
1/2 red bell pepper, sliced thin
1/2 green bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 red onion, sliced thin
1/2 lb. spaghetti (1/2 of a 16 oz. box)
4 oz. cheddar cheese, grated
Salt and pepper
Directions
In a large skillet, add olive oil over medium heat. Once hot, add the chicken and cook, stirring regularly, until chicken is cooked through, around 8 minutes.
Add chicken seasoning to the skillet along with 1/4 cup water and stir together. Add sliced bell peppers and onion and cook until they are softened a bit.
Meanwhile, cook spaghetti according to package until al dente. When pasta is cooked through, use tongs to move it directly from the cooking water to the chicken fajita skillet. Stir to combine, and season with salt and pepper to taste.
Top the skillet with grated cheddar cheese and reduce heat to low until cheese is melted. Serve hot.
SLOW-COOKER CREAM CHEESE CHICKEN
This comes from tbsp.com and begins, “Simple, easy, and kid-friendly, and easy on the wallet, this slow-cooker chicken recipe is easy to customize with your favorite flavors and add-ins. Reduced-fat ingredient substitutions work well, too.” Prep Time: 5 minutes; Total Time: 5 hours 0 minutes; Makes 4 servings.
To view this online, click here.
Ingredients
1 1/2 lbs. boneless skinless chicken breasts
2 cans (10.75 oz. each) condensed cream of chicken or cream of mushroom soup
1 can (10.75 oz.) chicken broth
1/4 teaspoon garlic powder (or more to taste)
1/2 teaspoon ground black pepper (or more to taste)
1/2 teaspoon kosher salt (or more to taste)
8 oz. cream cheese, softened
6 cups hot cooked rice or egg noodles
Directions
Sprinkle chicken with salt and pepper and place in bottom of slow cooker.
In a medium bowl, combine soup and broth and mix well. Add garlic powder and pour mixture over chicken. Cook on LOW for 5 hours or HIGH for 3 hours.
Fifteen minutes before end of cook time, remove chicken from the slow cooker. Break softened cream cheese into chunks and add to slow cooker, whisking until the sauce is smooth.
Shred chicken if desired and return to slow cooker. Season with additional salt and pepper to taste.
Serve chicken over hot rice or egg noodles and top with sauce.
SALT-AND-PEPPER ROAST CHICKEN
This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “Calling for just four ingredients – chicken, salt, pepper and whatever herbs you have around – this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you’ll need an extra 5 to 20 minutes to get it done.” Makes 4 servings.
To view this recipe, as well as a great guide on roasting chicken, written by Melissa Clark, click here. Very thorough!
Ingredients
1 (3-1/2-pound) whole chicken, patted dry
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
Small bunch mixed herbs, such as rosemary, thyme and sage
Preparation
Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)
Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.
Tips: (by Melissa Clark)
“Now that you know the basics of roasting a chicken, here are some suggestions for how to serve it:
“Try a side sauce. Aioli, béarnaise sauce, salsa verde, romesco sauce, chimichurri, and make-ahead gravy can be prepared in advance, and transform a simple roast chicken into a something a little more special. Even a dollop of Dijon mustard does wonders here.
“Serve your chicken directly on top of a pile of watercress, baby kale, tatsoi, arugula, or other tender, dark greens that have been sprinkled with lemon juice and dusted with salt. The heat of the bird will wilt some of the greens while others remain crisp, and the hot chicken fat makes an instant dressing once it mixes with the lemon juice.
“Substitute hot toasted bread for the watercress or greens, above. The hot chicken fat makes these croutons exquisite.”
GREEN GODDESS ROASTED CHICKEN
This also comes from Melissa Clark in The New York Times' Cooking e-newsletter. Here, Melissa writes, “Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad. And it’s wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for roast chicken. The mild chicken absorbs all the zippy flavors of the dressing, to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. You could even pour a little on a salad or some vegetables on the side, and enjoy the best of all the Green Goddess variations in one savory bite.” Makes 4 servings.
To view this online, click here.
Ingredients
1 1/2 cups buttermilk or plain yogurt
1 cup packed basil leaves
1/4 cup packed chives
2 garlic cloves, peeled
2 anchovy fillets (optional)
1 scallion, white and green parts
Finely grated zest and juice of 1 lime
2 teaspoons coarse kosher salt
1 teaspoon black pepper
1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
1 to 2 tablespoons extra-virgin olive oil, for drizzling
Preparation
In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.
Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
BALSAMIC CHICKEN MASSIMO WITH ARTICHOKE SOUBISE
This is from Mario Carbone on the TODAY Show cooking e-newsletter. The recipe begins, “Amp up chicken breasts with a luscious balsamic glaze served with thinly sliced artichokes and onions that are cooked low and slow until they become a creamy sauce.
“’I love this recipe because these flavors feel familiar but it’s prepared in an unusual way,’ says chef Mario Carbone of Carbone restaurants in New York and Las Vegas. ‘Plus it’s my mom’s favorite dish so it’s not going anywhere!’
“Chicken Massimo is named after star Italian chef Massimo Bottura, a friend of Carbone.
“Technique tip: Finish the vegetables by adding butter to bring the flavors together.
“Swap option: Use canned vegetable stock instead of chicken stock.”
Cook Time: 60 minutes; Servings: 2
To view this online, click here.
Ingredients
Balsamic Glaze
4 cups balsamic vinegar
1 cup chicken stock
1 tablespoon sugar
Artichoke Soubise
1 onion, sliced
6 artichoke hearts, sliced (frozen are OK)
2 tablespoons olive oil
1 dash salt
1 tablespoon butter
Chicken
2 chicken breasts
2 tablespoons vegetable oil
Freshly grated Parmesan
Preparation
Make the balsamic glaze: Bring all ingredients to a simmer and allow to reduce until there are approximately 2 cups remaining, about 20 to 30 minutes.
Make the artichoke soubise: In a sauté pan, heat olive oil. Sauté artichokes, onion and salt for 10 to 15 minutes until soft and translucent. Add butter to finish. While soubise is cooking, prep the chicken.
Make the chicken:
Preheat oven to 400°F.
In an oven proof pan, sauté chicken until golden crust forms, approximately 5 minutes.
Add balsamic glaze to chicken and baste several times. Place in oven. Continue basting every 2 minutes to form a coating over the chicken for 10 to 12 minutes.
Remove chicken from oven and grate Parmesan cheese over the top. Give it a generous coating and place under broiler until golden brown.
INA GARTEN’S SKILLET-ROASTED LEMON CHICKEN
This was sent in a TODAY Show’s email. It begins with this from Ina Garten, “I can't tell you how many times I've made this! I have the butcher butterfly the chicken so all I do is grind the thyme, fennel seeds, salt, and pepper, mix it with olive oil, and brush it on the chicken. When the lemon slices are roasted and caramelized, you can eat them with the chicken.
“Notes: Remove the ends of the lemon, cut in half through the stem ends, and slice thinly crosswise. Sometimes I sprinkle the chicken with minced fresh rosemary before allowing it to rest.
“Make-ahead tip: Assemble the chicken in the pan and refrigerate for a few hours before roasting.”
To view this online, click here.
Note: The recipe calls for 1/2 cup dry white wine, such as Pinot Grigio. I don’t keep alcohol around the house. Whenever I want to try a new recipe that has any kind of alcohol as an ingredient, I either use an alcohol-free version or, if it’s not available or I decide not to go that way, I substitute water. Ina, if you’re reading this, sorry! I still love your recipes!
Ingredients
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4-inch thick (see note)
1 yellow onion, halved and sliced 1/4-inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
1 lemon, juiced
Preparation
Preheat the oven to 450ºF.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
CHICKEN FAJITA PASTA
This comes from Machismo, an avid cook on tbsp.com. The recipe begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.” Prep Time: 20 minutes; Total Time: 40 minutes; makes 4 servings.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 lb. chicken breast, sliced thin
1 packet Old El Paso™ taco seasoning mix chicken
1/4 cup water
1/2 red bell pepper, sliced thin
1/2 green bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 red onion, sliced thin
1/2 lb. spaghetti (1/2 of a 16 oz. box)
4 oz. cheddar cheese, grated
Salt and pepper
Directions
In a large skillet, add olive oil over medium heat. Once hot, add the chicken and cook, stirring regularly, until chicken is cooked through, around 8 minutes.
Add chicken seasoning to the skillet along with 1/4 cup water and stir together. Add sliced bell peppers and onion and cook until they are softened a bit.
Meanwhile, cook spaghetti according to package until al dente. When pasta is cooked through, use tongs to move it directly from the cooking water to the chicken fajita skillet. Stir to combine, and season with salt and pepper to taste.
Top the skillet with grated cheddar cheese and reduce heat to low until cheese is melted. Serve hot.
SLOW-COOKER CREAM CHEESE CHICKEN
This comes from tbsp.com and begins, “Simple, easy, and kid-friendly, and easy on the wallet, this slow-cooker chicken recipe is easy to customize with your favorite flavors and add-ins. Reduced-fat ingredient substitutions work well, too.” Prep Time: 5 minutes; Total Time: 5 hours 0 minutes; Makes 4 servings.
To view this online, click here.
Ingredients
1 1/2 lbs. boneless skinless chicken breasts
2 cans (10.75 oz. each) condensed cream of chicken or cream of mushroom soup
1 can (10.75 oz.) chicken broth
1/4 teaspoon garlic powder (or more to taste)
1/2 teaspoon ground black pepper (or more to taste)
1/2 teaspoon kosher salt (or more to taste)
8 oz. cream cheese, softened
6 cups hot cooked rice or egg noodles
Directions
Sprinkle chicken with salt and pepper and place in bottom of slow cooker.
In a medium bowl, combine soup and broth and mix well. Add garlic powder and pour mixture over chicken. Cook on LOW for 5 hours or HIGH for 3 hours.
Fifteen minutes before end of cook time, remove chicken from the slow cooker. Break softened cream cheese into chunks and add to slow cooker, whisking until the sauce is smooth.
Shred chicken if desired and return to slow cooker. Season with additional salt and pepper to taste.
Serve chicken over hot rice or egg noodles and top with sauce.
Tuesday, December 29, 2015
Tuesday Recipes
Here are today's six recipes. Enjoy!
SALT-AND-PEPPER ROAST CHICKEN
This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “Calling for just four ingredients – chicken, salt, pepper and whatever herbs you have around – this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you’ll need an extra 5 to 20 minutes to get it done.” Makes 4 servings.
To view this recipe, as well as a great guide on roasting chicken, written by Melissa Clark, click here. Very thorough!
Ingredients
1 (3 1/2-pound) whole chicken, patted dry
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
Small bunch mixed herbs, such as rosemary, thyme and sage
Preparation
Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)
Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.
Tips: (by Melissa Clark)
“Now that you know the basics of roasting a chicken, here are some suggestions for how to serve it:
“Try a side sauce. Aioli, béarnaise sauce, salsa verde, romesco sauce, chimichurri, and make-ahead gravy can be prepared in advance, and transform a simple roast chicken into a something a little more special. Even a dollop of Dijon mustard does wonders here.
“Serve your chicken directly on top of a pile of watercress, baby kale, tatsoi, arugula, or other tender, dark greens that have been sprinkled with lemon juice and dusted with salt. The heat of the bird will wilt some of the greens while others remain crisp, and the hot chicken fat makes an instant dressing once it mixes with the lemon juice.
“Substitute hot toasted bread for the watercress or greens, above. The hot chicken fat makes these croutons exquisite.”
GREEN GODDESS ROASTED CHICKEN
This also comes from Melissa Clark in The New York Times' Cooking e-newsletter. Here, Melissa writes, “Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad. And it’s wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for roast chicken. The mild chicken absorbs all the zippy flavors of the dressing, to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. You could even pour a little on a salad or some vegetables on the side, and enjoy the best of all the Green Goddess variations in one savory bite.” Makes 4 servings.
To view this online, click here.
Ingredients
1 1/2 cups buttermilk or plain yogurt
1 cup packed basil leaves
1/4 cup packed chives
2 garlic cloves, peeled
2 anchovy fillets (optional)
1 scallion, white and green parts
Finely grated zest and juice of 1 lime
2 teaspoons coarse kosher salt
1 teaspoon black pepper
1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
1 to 2 tablespoons extra-virgin olive oil, for drizzling
Preparation
In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.
Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
VICHY CARROTS
This comes from Sam Sifton, founding member of NYT Cooking. Sam writes, “Vichy carrots are a dish in which the vegetables are cooked through in water with a little sugar on them to create a glaze. Historically, the excellence of this preparation derived from the quality of the spring water in Vichy, a resort town in central France. Jody Williams, the chef at Buvette in Greenwich Village, from whom this recipe is adapted, adds sherry vinegar to the water, along with, eventually, some honey, shallots and a pinch or two of fresh thyme. Who knows if the Vichyssoise would recognize the result. But served hot, room temperature or cold, they are some fantastic carrots.” Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
1 pound carrots, young ones if possible, or older ones cut into lengths of around 1/2 inch by 2 inches, trimmed and peeled
Kosher salt
2 tablespoons sherry vinegar
2 tablespoons honey
2 tablespoons extra-virgin olive oil
1 medium-size shallot, peeled and finely diced
1/2 teaspoon fresh thyme leaves, finely chopped
Black pepper, to taste
Preparation
Put carrots in a sauté pan, season aggressively with salt and add a tablespoon of the vinegar. Add cold water until it reaches halfway up the sides of the carrots. Set pan over high heat and bring liquid to a boil.
Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes. (If pan appears about to dry out during this process, add a splash or two of water.)
Once carrots are cooked through, discard any excess liquid in the pan. Add remaining tablespoon sherry vinegar to pan, along with the honey, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Serve immediately, or at room temperature, or cold from the refrigerator.
HONEY DIJON BAKED CHICKEN
This chicken recipe comes from Diana Rattray, About.com's Southern Food expert. Diana writes, “In this recipe, the split bone-in chicken breasts are baked with a delicious mixture of honey, spicy mustard, and curry powder for an entree that's full of flavor. If you have time, marinate the chicken breasts for an hour or two before baking.
“This chicken is absolutely delicious with cooked kale or chard and baked potatoes. Serve a simple green salad or sliced tomatoes on the side.” Prep Time: 10 minutes; Cook Time: 75 minutes; Total Time: 85 minutes; Yield: Serves 4.
To view this online, click here.
Ingredients
1/2 cup honey
1/3 cup Dijon or spicy brown mustard
3 teaspoons curry powder
6 tablespoons butter, melted
1/8 teaspoon pepper
Dash ground cayenne pepper
4 split chicken breast halves, bone-in, skin removed or left on
Preparation
In a bowl, combine the honey, mustard, curry powder, butter, and peppers; blend well.
Trim away any excess fat and remove skin, if desired.
Arrange the chicken breasts, skin or meaty side up, in a lightly greased baking pan. Coat the chicken with the honey mixture. Cover with foil and refrigerate for an hour or two.
Bake the chicken, covered tightly with foil, in a 375° oven for 45 minutes.
Remove foil and baste the chicken with pan juices. Continue baking, uncovered, for 30 minutes longer, basting every 10 to 15 minutes.
HOT PINK RASPBERRY AND CREAM CAKE
Here's a great recipe to try for New Year's Eve! It comes from Tablespoon's e-newsletter, and begins, “Create layers of luscious cream and cake with a tart punch of fresh raspberries.” Prep Time: 30 min; Total Time: 1 hr 40 min; makes 8 servings.
To view this online, along with a photo of this (!), click here.
Ingredients
1 1/4 cups Pillsbury BEST® Self-Rising Flour
2 eggs
1 cup Pillsbury™ Funfetti® Hot Pink Vanilla Flavored Frosting
3/4 cup sugar
1 package (8 oz) cream cheese, softened
1 container (8 oz) frozen whipped topping, thawed
2 cups fresh raspberries
DirectionsHeat oven to 350°F. Line bottoms of 2 (8-inch) round cake pans with parchment paper; spray paper with Crisco® Original No-Stick Cooking Spray.
In a medium bowl, beat flour, eggs, frosting, 1/4 cup of the sugar and 1/3 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Pour and spread batter evenly in pans.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 30 minutes.
To make filling, in medium bowl, beat cream cheese and remaining 1/2 cup sugar with electric mixer on medium speed until smooth. Beat in whipped topping on low speed until blended.
To assemble cake, place 1 cake layer top side down on serving plate. Spread half of filling to edge; top with 1 cup of the raspberries; pressing berries into filling. Sprinkle with half of the pink decorator sugar. Place remaining cake layer, rounded side up on raspberries; press gently. Spread remaining filling on cake. Top with remaining raspberries and pink decorator sugar. Store in refrigerator.
PINK LEMONADE CUPCAKES
This recipes also comes from Tablespoon's e-newsletter. This one begins, “With some pink lemonade concentrate and a box of Betty Crocker™ SuperMoist® natural vanilla cake mix, you can create uniquely colorful pretty-in-pink cupcakes.” Prep Time: 25 min; Total Time: 1 hr 30 min; Makes 24 servings.
To view this recipe and a photo of these yummy cupcakes online, click here.
Ingredients
Cupcakes
1 box Betty Crocker™ SuperMoist™ natural vanilla cake mix
3/4 cup frozen (thawed) pink lemonade concentrate
1/2 cup vegetable oil
1/4 cup water
3 eggs
Pink food color, if desired
Frosting and Garnish
2 containers Betty Crocker™ Whipped fluffy white frosting
6 tablespoons frozen (thawed) pink lemonade concentrate
Pink food color, if desired
Pink candy sprinkles, if desired
Directions
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup lemonade concentrate, 1/2 cup oil, the water, eggs and food color. Divide batter evenly among muffin cups.
Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat frosting, 6 tablespoons lemonade concentrate and the food color with electric mixer on low speed until blended. Frost cooled cupcakes. Garnish tops with candy sprinkles.
SALT-AND-PEPPER ROAST CHICKEN
This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “Calling for just four ingredients – chicken, salt, pepper and whatever herbs you have around – this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you’ll need an extra 5 to 20 minutes to get it done.” Makes 4 servings.
To view this recipe, as well as a great guide on roasting chicken, written by Melissa Clark, click here. Very thorough!
Ingredients
1 (3 1/2-pound) whole chicken, patted dry
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
Small bunch mixed herbs, such as rosemary, thyme and sage
Preparation
Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)
Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.
Tips: (by Melissa Clark)
“Now that you know the basics of roasting a chicken, here are some suggestions for how to serve it:
“Try a side sauce. Aioli, béarnaise sauce, salsa verde, romesco sauce, chimichurri, and make-ahead gravy can be prepared in advance, and transform a simple roast chicken into a something a little more special. Even a dollop of Dijon mustard does wonders here.
“Serve your chicken directly on top of a pile of watercress, baby kale, tatsoi, arugula, or other tender, dark greens that have been sprinkled with lemon juice and dusted with salt. The heat of the bird will wilt some of the greens while others remain crisp, and the hot chicken fat makes an instant dressing once it mixes with the lemon juice.
“Substitute hot toasted bread for the watercress or greens, above. The hot chicken fat makes these croutons exquisite.”
GREEN GODDESS ROASTED CHICKEN
This also comes from Melissa Clark in The New York Times' Cooking e-newsletter. Here, Melissa writes, “Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad. And it’s wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for roast chicken. The mild chicken absorbs all the zippy flavors of the dressing, to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. You could even pour a little on a salad or some vegetables on the side, and enjoy the best of all the Green Goddess variations in one savory bite.” Makes 4 servings.
To view this online, click here.
Ingredients
1 1/2 cups buttermilk or plain yogurt
1 cup packed basil leaves
1/4 cup packed chives
2 garlic cloves, peeled
2 anchovy fillets (optional)
1 scallion, white and green parts
Finely grated zest and juice of 1 lime
2 teaspoons coarse kosher salt
1 teaspoon black pepper
1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
1 to 2 tablespoons extra-virgin olive oil, for drizzling
Preparation
In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.
Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
VICHY CARROTS
This comes from Sam Sifton, founding member of NYT Cooking. Sam writes, “Vichy carrots are a dish in which the vegetables are cooked through in water with a little sugar on them to create a glaze. Historically, the excellence of this preparation derived from the quality of the spring water in Vichy, a resort town in central France. Jody Williams, the chef at Buvette in Greenwich Village, from whom this recipe is adapted, adds sherry vinegar to the water, along with, eventually, some honey, shallots and a pinch or two of fresh thyme. Who knows if the Vichyssoise would recognize the result. But served hot, room temperature or cold, they are some fantastic carrots.” Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
1 pound carrots, young ones if possible, or older ones cut into lengths of around 1/2 inch by 2 inches, trimmed and peeled
Kosher salt
2 tablespoons sherry vinegar
2 tablespoons honey
2 tablespoons extra-virgin olive oil
1 medium-size shallot, peeled and finely diced
1/2 teaspoon fresh thyme leaves, finely chopped
Black pepper, to taste
Preparation
Put carrots in a sauté pan, season aggressively with salt and add a tablespoon of the vinegar. Add cold water until it reaches halfway up the sides of the carrots. Set pan over high heat and bring liquid to a boil.
Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes. (If pan appears about to dry out during this process, add a splash or two of water.)
Once carrots are cooked through, discard any excess liquid in the pan. Add remaining tablespoon sherry vinegar to pan, along with the honey, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Serve immediately, or at room temperature, or cold from the refrigerator.
HONEY DIJON BAKED CHICKEN
This chicken recipe comes from Diana Rattray, About.com's Southern Food expert. Diana writes, “In this recipe, the split bone-in chicken breasts are baked with a delicious mixture of honey, spicy mustard, and curry powder for an entree that's full of flavor. If you have time, marinate the chicken breasts for an hour or two before baking.
“This chicken is absolutely delicious with cooked kale or chard and baked potatoes. Serve a simple green salad or sliced tomatoes on the side.” Prep Time: 10 minutes; Cook Time: 75 minutes; Total Time: 85 minutes; Yield: Serves 4.
To view this online, click here.
Ingredients
1/2 cup honey
1/3 cup Dijon or spicy brown mustard
3 teaspoons curry powder
6 tablespoons butter, melted
1/8 teaspoon pepper
Dash ground cayenne pepper
4 split chicken breast halves, bone-in, skin removed or left on
Preparation
In a bowl, combine the honey, mustard, curry powder, butter, and peppers; blend well.
Trim away any excess fat and remove skin, if desired.
Arrange the chicken breasts, skin or meaty side up, in a lightly greased baking pan. Coat the chicken with the honey mixture. Cover with foil and refrigerate for an hour or two.
Bake the chicken, covered tightly with foil, in a 375° oven for 45 minutes.
Remove foil and baste the chicken with pan juices. Continue baking, uncovered, for 30 minutes longer, basting every 10 to 15 minutes.
HOT PINK RASPBERRY AND CREAM CAKE
Here's a great recipe to try for New Year's Eve! It comes from Tablespoon's e-newsletter, and begins, “Create layers of luscious cream and cake with a tart punch of fresh raspberries.” Prep Time: 30 min; Total Time: 1 hr 40 min; makes 8 servings.
To view this online, along with a photo of this (!), click here.
Ingredients
1 1/4 cups Pillsbury BEST® Self-Rising Flour
2 eggs
1 cup Pillsbury™ Funfetti® Hot Pink Vanilla Flavored Frosting
3/4 cup sugar
1 package (8 oz) cream cheese, softened
1 container (8 oz) frozen whipped topping, thawed
2 cups fresh raspberries
DirectionsHeat oven to 350°F. Line bottoms of 2 (8-inch) round cake pans with parchment paper; spray paper with Crisco® Original No-Stick Cooking Spray.
In a medium bowl, beat flour, eggs, frosting, 1/4 cup of the sugar and 1/3 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Pour and spread batter evenly in pans.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 30 minutes.
To make filling, in medium bowl, beat cream cheese and remaining 1/2 cup sugar with electric mixer on medium speed until smooth. Beat in whipped topping on low speed until blended.
To assemble cake, place 1 cake layer top side down on serving plate. Spread half of filling to edge; top with 1 cup of the raspberries; pressing berries into filling. Sprinkle with half of the pink decorator sugar. Place remaining cake layer, rounded side up on raspberries; press gently. Spread remaining filling on cake. Top with remaining raspberries and pink decorator sugar. Store in refrigerator.
PINK LEMONADE CUPCAKES
This recipes also comes from Tablespoon's e-newsletter. This one begins, “With some pink lemonade concentrate and a box of Betty Crocker™ SuperMoist® natural vanilla cake mix, you can create uniquely colorful pretty-in-pink cupcakes.” Prep Time: 25 min; Total Time: 1 hr 30 min; Makes 24 servings.
To view this recipe and a photo of these yummy cupcakes online, click here.
Ingredients
Cupcakes
1 box Betty Crocker™ SuperMoist™ natural vanilla cake mix
3/4 cup frozen (thawed) pink lemonade concentrate
1/2 cup vegetable oil
1/4 cup water
3 eggs
Pink food color, if desired
Frosting and Garnish
2 containers Betty Crocker™ Whipped fluffy white frosting
6 tablespoons frozen (thawed) pink lemonade concentrate
Pink food color, if desired
Pink candy sprinkles, if desired
Directions
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup lemonade concentrate, 1/2 cup oil, the water, eggs and food color. Divide batter evenly among muffin cups.
Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat frosting, 6 tablespoons lemonade concentrate and the food color with electric mixer on low speed until blended. Frost cooled cupcakes. Garnish tops with candy sprinkles.
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