Chicken - Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with chicken.

There was a time when chicken was relegated to Sunday dinner. Now, it's an anytime meal. Chicken fast food restaurants seem to be everywhere; even burger places frequently have chicken sandwiches and nuggets. And many picnics and pot luck dinners have at least one or two chicken dishes, whether fried or baked, with or without gravy – there are hundreds of ways to have chicken.

As you probably guessed by now, today's post gives you six tasty ways to fix chicken, including Kung Pao Chicken and No Peek Chicken. Enjoy!

ONE-POT CHICKEN AND POTATOES

This comes from The TODAY Show, and begins, “Get all the homey, satisfying flavors of a roast chicken dinner in one pan -- no carving or trussing necessary. Aromatic garlic, shallots and herbs bring the best out of simple chicken breasts for a filling weeknight meal.” Makes 4 servings.

To view this online, click here.

Ingredients

2 (1 pound) boneless, skinless chicken breasts

1 pound Yukon Gold or red potatoes, cut into 1-inch chunks

Kosher salt

2 cloves large garlic, thinly sliced

Freshly ground black pepper

1 medium shallot, thinly sliced

1 tablespoon unsalted butter

1 teaspoon minced fresh rosemary

1 tablespoon olive oil

1 teaspoon minced fresh sage

Parsley, for optional garnish

Rosemary sprigs, for optional garnish

Preparation

Preheat the oven to 375.

Pat the chicken breasts dry and sprinkle with salt and pepper.

Heat the butter and oil in an ovenproof 10- to 12-inch skillet or 4-quart saute pan over medium-high heat until bubbling and steaming. Add the chicken breasts and cook about 2-3 minutes per side until just golden brown.

Remove the chicken from the skillet and add the potatoes, garlic, shallot, rosemary, and sage, tossing to coat in the butter and oil.

Place the chicken on top of the potatoes and transfer to the oven. Bake for 30 minutes or until a thermometer inserted into the thickest part of the chicken reads 165.

Let the chicken rest for 5 minutes before serving.

CHICKEN IN WINE

This is one of my numerous inventions before I moved out on my own, and can be found in my e-cookbook, titled Off the Wall Cooking, which I'm currently updating.

Ingredients

2 onions, chopped

2-3 cloves garlic, minced

2 T butter

2-3 lb. chicken, cut up

1 tsp mustard

1/4 C red wine (see note)

1 tsp Worchester sauce

1/4 C milk or water

3 T honey

1/2-1 C cornmeal

3 1/2 C tomatoes

6 oz. can tomato paste

salt, pepper, spices to taste (note)

Directions

Brown onions and garlic in butter. Add 2 T honey to milk or water. Dip chicken in milk and honey, then in cornmeal. Add to onions and garlic. Mix other ingredients and pour over chicken. Cover and simmer until done (about 45 minutes). Serve over brown rice.

Note: Alcohol-free wine, water or tomato juice can be used in place of the wine. For the spices, I used a mixture of oregano, marjoram, thyme, savory, and ground lemon peel, for a total of about 2 T (not including salt & pepper), though any spices can be used.

KUNG PAO CHICKEN

This was posted by Daring Gourmet in tbsp. (tablespoon)’s website. She wrote, “One of the most popular dishes throughout China and the Western world alike, this sweet and spicy chicken dish is not for the faint of taste buds. It packs a punch, or should we say, ‘PAO, right in the kisser!’” Prep Time: 15 minutes; Total Time: 25 minutes; makes 4 servings.

To view this online, click here.

Ingredients

3 tablespoons peanut or vegetable oil

6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)

1 1/2 pounds chicken breast, cut into bite-sized pieces

2 cloves garlic, minced

1 1/2 teaspoons fresh ginger, minced

3/4 cup dry roasted peanuts

1 bunch green onions (about 6 green onions)

For the Marinade:

1 1/2 tablespoons soy sauce

1 tablespoon Chinese rice wine or sherry

3/4 teaspoon cornstarch

For the Sauce:

1/4 cup black Chinese vinegar or dark balsamic vinegar

3 tablespoons soy sauce

1 1/2 tablespoons toasted sesame oil

3 tablespoons white sugar

2 tablespoons hoisin sauce

2 teaspoons cornstarch

Directions

Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.

Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.

Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.

Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.

EASY SHEET-PAN CHICKEN

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.

This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.

Ingredients

3 tablespoons whole-grain mustard

2 teaspoons chopped thyme leaves

2 garlic cloves, minced

1 tablespoon unsalted butter, softened

2 teaspoons Dijon mustard

3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry

2 teaspoons kosher salt

1 teaspoon black pepper

2/3 cup plain dried bread crumbs

Olive oil, for drizzling

Preparation

Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.

Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.

Bake until chicken is golden and no longer pink, 35 to 40 minutes.

MISO CHICKEN

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.” Yield: 4 servings; Time: 45 minutes.

This was featured in Asian Pantry Essentials and can also be found online by clicking here.

Ingredients

4 tablespoons unsalted butter, softened

1/2 cup white miso

2 tablespoons honey

1 tablespoon rice vinegar (do not use seasoned rice vinegar)

Black pepper, to taste

8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds

Preparation

Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.

Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

NO PEEK CHICKEN

This is from the infamous long-since-forgotten email lists.

4 skinless, boneless, chicken breasts

2 cans cream of chicken soup

1/2 package dry onion soup mix

1 cup milk or water

3/4 cup rice

Preheat oven to 350 degrees. Place chicken in a baking dish. In a bowl, mix remaining ingredients together. Pour mixture over chicken breasts. Cover dish with aluminum foil and bake for 2 hours, remembering not to peek!

Chicken

A generation or two (or three) ago, Sunday dinner wasn't Sunday Dinner without chicken. At one time, chicken was more expensive than it is now (comparatively speaking), so it was reserved for the big meal of the week.

And so, without further adieu, I present six chicken recipes, including Monterey Chicken Fajitas and Mexicorn Chicken. Enjoy!

CHICKEN IN WINE

This is one of my numerous inventions before I moved out on my own, and can be found in my e-cookbook, titled Off the Wall Cooking.

2 onions, chopped

2-3 cloves garlic, minced

2 T butter

2-3 lb. chicken, cut up

1 tsp mustard

1/4 C red wine (see note)

1 tsp Worchester sauce

1/4 C milk or water

3 T honey

1/2-1 C cornmeal

3 1/2 C tomatoes

6 oz. can tomato paste

salt, pepper, spices to taste (note)

Brown onions & garlic in butter. Add 2 T honey to milk or water. Dip chicken in milk & honey, then in cornmeal. Add to onions & garlic. Mix other ingredients & pour over chicken. Cover & simmer until done (about 45 minutes). Serve over brown rice.

NOTE: Alcohol-free wine, water or tomato juice can be used in place of the wine. For the spices, I used a mixture of oregano, marjoram, thyme, savory, & ground lemon peel, for a total of about 2 T (not including salt & pepper), though any spices can be used.

FAST CHICKEN CURRY

1 C sour cream

2-5 oz cans boned chicken

4 T butter

2 T flour

1 1/2 tsp. curry

1 small can pineapple, crushed

1 lb. cooked string beans

salt & pepper to taste

Melt butter slowly & add chicken. Stir constantly & heat thoroughly. Add flour, curry, salt & pepper. Add enough water to make thick cream sauce. Add pineapple, string beans & sour cream. Simmer 5 minutes, stirring constantly. Serve over boiled rice with hot rolls & tossed salad. Serves 4. Time about 1/2 hour.

CHICKEN SPECIAL

Another one of my inventions, also found in Off the Wall Cooking.

2 – 3 lb. chicken, cut up

3 T oil

1 onion, chopped

2 T butter, melted

2 1/2 T peanut butter

salt & pepper to taste

8 oz can tomato sauce

1 C water

16 oz package peas & carrots

Brown chicken in oil. Put in casserole or baking dish. Sauté onions in butter. Put on top of chicken. Add salt & pepper, tomato sauce, water & peas & carrots. Top with peanutbutter. Bake at 350 degrees for 1 hour.

MEXICORN CHICKEN

Another one of my inventions.

2-3 lb. chicken, cut up

3 T oil

1 onion, chopped

2 cloves garlic, minced

2 T wheat germ

12 oz. can Mexicorn

1 can condensed tomato soup

1 C water

1 T soy sauce

1 T honey

Brown chicken to oil. Put in baking dish. Brown onion, garlic & wheat germ, stirring. Pour over chicken. Add mexicorn, soup, water, soy sauce & hone. Bake at 350 degrees for 1 hour.

NO PEEK CHICKEN

This is from the infamous long-since-forgotten email lists.

4 skinless, boneless, chicken breasts

2 cans cream of chicken soup

1/2 package dry onion soup mix

1 cup milk or water

3/4 cup rice

Preheat oven to 350 degrees. Place chicken in a baking dish. In a bowl, mix remaining ingredients together. Pour mixture over chicken breasts. Cover dish with aluminum foil and bake for 2 hours, remembering not to peek!

MONTEREY CHICKEN FAJITAS

This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”

Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.

To view this online, click here.

Ingredients

2 tablespoons vegetable oil

4 skinless, boneless chicken breast half (about 1 pound), cut into strips

1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)

1 medium onion, sliced (about 1/2 cup)

1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1/2 cup Pace® Chunky Salsa

8 flour tortillas (8-inch), warmed

1 cup shredded Monterey Jack cheese (about 4 ounces)

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.

Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.

Week Night Recipes

I'm running a little late today, but here's Tuesday's recipes. Enjoy!

BRAIDED NUTELLA PASTRY

This comes from The Baker Chick. If you haven't checked out her site, I recommend it. This yields about 16 servings.

To view this online, click here.

Ingredients

3 1/2 cups flour plus more for sprinkling

3/4 cup whole milk

2 egg yolks (save the egg whites for brushing)

1 1/2 teaspoons active dry yeast

2 tablespoons of butter

1/3 of sugar

pinch of salt

about 1 cup of nutella

Instructions

In a small saucepan, warm the milk and butter, until just simmering (you don't want it to scorch.)

In the bowl of a stand mixer fitted with a paddle attachment. Combine the flour, yeast, sugar and salt. Stir until combined.

Add the egg yolks and milk/butter mixture. And mix until a dough forms. Switch to the dough hook and knead for 5-7 minutes or until a soft, smooth dough is formed that springs back lightly when pressed.

Place the dough in a lightly oiled bowl and cover with a clean towel. Let it proof in a warm place for about 40 minutes or until doubled in size.

Divide the dough into 4 equal sections. Cover the ones you aren't using, and work with one at a time.

Shape the dough into a circle and roll out to a 10-inch circle. Spread a layer of nutella onto the dough, avoiding the very outer edge.

Repeat 2 more times with the remaining dough/nutella, rolling each section out, placing it on top, and spreading the nutella on. Top with the final dough round.

Use a plate to create one perfect circle, lightly tracing with a sharp knife and then trimming the dough away.

Divide the dough into 16 sections, leaving a 3 inch circle in the middle. Use a sharp knife to cut the sections.

Twist each section and then press the edges together two at a time. (See pictures below to make this more clear.)

Brush pastry with egg whites. Bake for about 20 minutes, or until pastry is golden. Serve warm or room temperature.

SOY-SESAME BOK CHOY ROLLS

This comes from the June 2013 issue off Vegetarin Times, page 37. It starts off, “If you can’t find large, firm bok choy leaves to use as wrappers for this recipe, use smaller ones as “cups,” and serve the filling alongside. Choose a bold-flavored prepared teriyaki sauce or add sriracha or chile-garlic sauce for extra kick.” Serves 4 in 30 minutes or less.

To view this online, click here.

16 large bok choy leaves (about 12 oz.)

7 1/2 oz. sprouted tofu, drained and cut into small cubes (1 1/2 cups)

1 cup shredded carrots

4 green onions, thinly sliced (1/2 cup)

1/4 cup plus 1 Tbs. low-sodium teriyaki sauce

Trim stems from bok choy leaves. Finely chop stems, and toss in bowl with tofu cubes, carrots, green onions, and teriyaki sauce.

Place 1 bok choy leaf on work surface with stem end closest to you. Spoon 2 Tbs. tofu mixture in “cup” of leaf near tip end. Roll leaf around filling like a burrito, folding in sides. Secure with toothpick. Repeat with remaining ingredients.

nutritional information Per Serving (4 rolls): Calories: 95; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 477 mg; Fiber: 3 g; Sugar: 5 g; Vegan

RICE PUDDING

This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. She writes, “Here is an old fashioned dessert recipe for rice pudding.” Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes

To view this online, click here.

Ingredients

2 eggs

1/2 cup sugar

1/2 cup raisins or other dried fruits

2 cups milk

1/2 teaspoon vanilla

1/4 teaspoon salt

2 cups hot cooked rice

ground nutmeg

Preparation

Heat oven to 325 degrees F. Beat eggs in ungreased 1-1/2 quart casserole. Stir in sugar, raisins, milk, vanilla, salt and hot rice. Sprinkle with nutmeg. Bake uncovered 50 to 60 minutes, stirring occasionally. Test doneness with knife; if clean remove from oven. Serve warm or cold. Best served with cream. Refrigerate any leftovers.

TWO BEAN CHILI

Yield: Makes about 7 cups (7 servings)

Source: The New Family Cookbook for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml

View online: http://diabeticgourmet.com/recipes/html/509.shtml

Ingredients

2 onions, coarsely chopped

2 cloves garlic, minced

2 teaspoons canola, corn, or olive oil

One 14-15 ounce can stewed tomatoes with juice

1 can or bottle beer (12 ounces)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon hot pepper sauce, or 1 tablespoon hot salsa or picante sauce

1/4 teaspoon salt (optional)

One 15-ounce can pinto beans, rinsed and drained

One 15-ounce can dark red kidney beans, rinsed and drained

1 large green bell pepper, cored, seeded, and coarsely chopped

Directions

Saute the onions and garlic in oil in a large saucepan or Dutch oven until tender, about 5 minutes. Stir in the tomatoes with their liquid, the beer, chili powder, cumin, hot sauce, and salt (if desired).

Simmer, uncovered, 15 minutes. Stir in the beans and green pepper; simmer, uncovered, 15 minutes longer.

Nutritional Information Per Serving: Calories: 173; Protein: 9 g; Fat: 2 g; Sodium: 238 mg; Cholesterol: 0 mg; Carbohydrates: 32 g; Exchanges: 1-1/2 Starch, 2 Vegetable

NO PEEK CHICKEN

This comes from the infamous long-since-forgotten emailing list. Simple, easy, yummy...perfect!

4 skinless, boneless, chicken breasts

2 cans cream of chicken soup

1/2 package dry onion soup mix

1 cup milk or water

3/4 cup rice

Preheat oven to 350 degrees. Place chicken in a baking dish. In a bowl, mix remaining ingredients together. Pour mixture over chicken breasts. Cover dish with aluminum foil and bake for 2 hours, remembering not to peek!

STRAWBERRY SPINACH SALAD

Yield: 10 servings

Source: "Mr. Food Every Day's a Holiday Diabetic Cookbook"

Ingredients

1 package (10 ounces) fresh baby spinach, washed, dried and trimmed

1 pint fresh strawberries, cleaned and sliced lengthwise to 1/4-inch thickness

1/2 of a small onion, finely chopped

2 tablespoons sugar

3 tablespoons water

2 tablespoons white vinegar

1/2 teaspoon dry mustard

1/4 cup canola or vegetable oil

Directions

Place the spinach in a large salad bowl; add the strawberries.

In a small bowl, combine the onion, sugar, water, vinegar, mustard, and oil. Whisk until well combined. Drizzle the dressing over the salad and toss to coat. Serve immediately.

Nutritional Information Per Serving (1 cup): Calories: 79, Fat: 6 g, Cholesterol: 0 mg, Sodium: 23 mg, Carbohydrate: 6 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 1 g Diabetic Exchanges: 1/2 Carbohydrate, 1 Fat