It's Finally Friday. Hooray! Here are six chicken recipes to help you through the weekend, including Stupid Chicken and Grilled Barbecue Chicken and Potato Kabobs. And before you wonder, "Is chicken your new Friday thing, like Meatless Monday or Taco Tuesday?" Nope, just happened that last Friday's and today's posts are chicken recipes. Enjoy!
SPICE-RUBBED SPATCHCOCKED CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.”
Yield: 4 servings
This was featured in “A Chicken-Roasting Method All Good Cooks Know” and can be viewed online here.
Ingredients
1 chicken, 3 1/2 to 4 pounds, patted dry
1 tablespoon dark brown sugar
2 1/2 teaspoons kosher salt
1 teaspoon ancho or New Mexico chile powder
1 teaspoon sweet paprika
1 teaspoon dry mustard powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
2 bay leaves, torn or cut into pieces
Lime or lemon wedges, for serving
Preparation
Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
5-INGREDIENT LEMON-ROSEMARY GRILLED CHICKEN BREASTS
This is from Grace Parisi in the Today Show cooking e-newsletter. According to the newsletter, “Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016.”
For this recipe, Grace wrote, “Crispy chicken skin is so delicious, but it's not easy to find boneless breasts with skin in the supermarket. You're more likely to find boneless, skinless chicken breasts or bone-in, skin-on chicken breasts. Most butchers will debone a breast for you, but it's easy enough to do yourself and you get to keep the bones for making stock in the future.”
She added this Note: “If you decide to use boneless, skinless chicken breasts instead, using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.” Active Time: 15 minutes; Total Time: 2.25 hours or overnight.
To view this online, click here.
Ingredients
4 chicken breast halves on the bone with skin, 10 to 12 ounces each, or 4 boneless, skinless chicken breasts, pounded to about 1/2-inch thick
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped rosemary, plus 2 sprigs
1 lemon, zested and cut in half
Salt and freshly ground pepper
Preparation
Prepare the chicken breasts:
Debone the skin-on chicken breasts: Using a sharp knife, make a small incision near the wing joint. Leaving the skin intact, slip your finger into the incision, close to the bone. Working your finger back and forth, separate the meat from the bone as best you can. Use the knife to fully separate the meat. (Reserve the bones in the freezer for stock.) Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
For boneless chicken breasts: Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
In a small bowl, combine the oil, garlic, rosemary, lemon zest and 1/2 teaspoon each of the salt and pepper. Rub the mixture all over the chickens, add the rosemary sprigs and refrigerate for 2 hours or up to 8 hours.
Light a grill and oil the grates. Grill the chicken, lemon halves, and rosemary sprigs over high heat, turning occasionally, until lightly charred and firm to the touch, about 10 to 12 minutes. Squeeze the grilled lemon halves over the chicken and serve.
TEX-MEX CHICKEN & RICE BAKE
This comes from FamilyTime, and begins, “Got 5 minutes? That's all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you'll have a cheesy, family-friendly dish.”
Serves: 4 servings; Prep Time: 5 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast half (about 1 pound)
paprika
1/2 cup shredded Cheddar cheese
Directions
Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above.
GRILLED BARBECUE CHICKEN AND POTATO KABOBS
This is from Tablespoon (tbsp.), and begins, “You don’t need to slave over the grill for delicious barbecue flavor. These kabobs get the job done fast!”
To view this online, click here.
Ingredients
8 (10-inch) bamboo or metal skewers
Slaw
1/4 cup apple cider vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup olive oil
1 package (14 oz) shredded tri-color coleslaw mix
1 unpeeled apple (Fuji or Gala), cut into matchstick pieces
Kabobs
1 lb baby red potatoes, quartered
1/2 cup water
1/4 cup olive oil
1 tablespoon barbecue seasoning
1 teaspoon salt
1/2 medium sweet onion, cut into 1-inch wedges (1 cup)
1 1/4 lb boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)
1/2 cup barbecue sauce
Directions
Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
In large bowl, beat vinegar, honey, mustard, pepper and 1/2 teaspoon salt with whisk. Beat in 1/4 cup olive oil in a thin stream. Add coleslaw mix and apple; toss to coat. Cover and refrigerate.
In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.
In large bowl, mix 1/4 cup olive oil, the barbecue seasoning and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.
Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with barbecue sauce; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender and browned in places. Serve with slaw.
CROCKPOT MAPLE BBQ CHICKEN SANDWICHES
1/2 C. maple flavored syrup
2 T. prepared mustard
2 T. Worcestershire sauce
2 t. lemon juice
1/2 t. chili powder
1/4 t. garlic powder
4 boneless, skinned chicken breasts
Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.
You can either eat the breasts whole or shred them on buns or rice for more points.
4 servings = 225 calories, 4g fat, 1g fiber.
5 points per serving
From: Weight Watchers crockpot email list
STUPID CHICKEN
This is from a free e-cookbook from RecipeLion, and begins, “Don't be fooled by the name of this dish... it may be stupidly easy to prepare, but the end result is brilliantly delicious. If you've been looking for a foolproof slow cooker chicken recipe to add to your collection of easy weeknight dinner ideas, this is it!”
Ingredients
4 skinless boneless chicken breasts
1 (28-ounce) can Italian-seasoned diced tomatoes
1 envelope Herb and Garlic Recipe soup mix (Lipton’s or similar>
Hot cooked rice or pasta
Parmesan cheese, grated
Instructions
Cut chicken into bite-size pieces. Mix chicken, tomatoes and soup mix together, and pour into slow cooker.
Cook on LOW for 6 to 8 hours.
Serve over rice or bow tie pasta and sprinkle with Parmesan cheese.
Notes
If you have an oven, you can do this in an oven-browning bag. Bake for about 45 minutes at 350 degrees F.
Zucchini and mushrooms are nice additions to the recipe.
Showing posts with label Spice-Rubbed Spatchcocked Chicken. Show all posts
Showing posts with label Spice-Rubbed Spatchcocked Chicken. Show all posts
Friday, July 21, 2017
Monday, July 17, 2017
Double-Post Monday
Besides being Meatless Monday, it's Double-Post Monday. Here are six yummy recipes to help you through the day, including Monterey Chicken Fajitas and Lentil Minestrone With Greens. Enjoy!
SOY GOOD SMOOTHIE
This recipe, as well as the next one (Mango Madness), is from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. Both are originally from The Editors of Prevention.
This one begins, “Skipping breakfast can leave you starving mid-morning—and reaching for the junk food temptations. Instead, sip this on-the-go soy smoothie.”
Servings: 1
1 cup calcium-fortified vanilla soy milk
1/2 cup frozen blueberries
1/2 cup corn flakes cereal
1 frozen banana, sliced
Combine the milk, blueberries, cereal, and banana in a blender for 20 seconds. Scrape down the sides and blend for an additional 15 seconds.
Nutrition Information: Calories: 350; Protein: 9 g; Carbs: 74 g; Fiber: 7 g; Sugar: 44 g; Total fat: 3.5 g; Saturated fat: 0.1 g; Sodium: 192 mg
MANGO MADNESS
This recipe begins, “Take advantage of a ripe mango’s disease-fighting ability with this delicious smoothie recipe.”
Servings: 2
1 can (8 oz) juice-packed pineapple chunks
1 cup fat-free frozen vanilla yogurt
1 large ripe mango, peeled and chopped
1 ripe banana, sliced
Crushed or cracked ice
Combine the pineapple (with juice), frozen yogurt, mango, and banana. Blend until smooth.
With the blender running, gradually drop in enough ice to bring the level up to 4 cups. Blend until the ice is pureéd.
Nutrition Information: Calories: 251; Protein: 6.5 g; Carbs: 60 g; Fiber: 4 g; Sugar: 50 g; Total fat: 0.5 g; Saturated fat: 0.2 g; Sodium: 68 mg
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.
SPICE-RUBBED SPATCHCOCKED CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.”
Yield: 4 servings
This was featured in “A Chicken-Roasting Method All Good Cooks Know” and can be viewed online here.
Ingredients
1 chicken, 3 1/2 to 4 pounds, patted dry
1 tablespoon dark brown sugar
2 1/2 teaspoons kosher salt
1 teaspoon ancho or New Mexico chile powder
1 teaspoon sweet paprika
1 teaspoon dry mustard powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
2 bay leaves, torn or cut into pieces
Lime or lemon wedges, for serving
Preparation
Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
LENTIL MINESTRONE WITH GREENS
This is from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I’m using now, but I wouldn’t hesitate to use kale, either.”
Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was originally featured in “Lentils: A Versatile Staple Flavors Classic International Dishes” and can be viewed online here.
Check out Melissa Clark’s guide “How to Cook Beans”.
Ingredients
For the Lentil Minestrone with Greens
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large carrot, chopped
4 garlic cloves, minced
Salt, preferably kosher salt, to taste
1 (14-ounce) can chopped tomatoes, with liquid
1 pound lentils (brown or beluga), washed and picked over
2 1/2 quarts water
A bouquet garni made with a bay leaf, 2 sprigs each thyme and parsley, and a Parmesan rind
1/2 pound Swiss chard, mustard greens or kale, stemmed, washed in two changes of water, and roughly chopped (about 6 cups)
Freshly ground pepper
1/2 cup elbow macaroni or other soup pasta (optional)
Freshly grated Parmesan for serving
Preparation
For the Lentil Minestrone with Greens
Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and carrot. Cook, stirring, until the onion is tender, about 5 minutes. Add half the garlic and 1/2 teaspoon salt. Stir together for a minute, just until the garlic is fragrant, and add the tomatoes and their liquid. Turn up the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
Stir in the lentils, water and bouquet garni, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Add the remaining garlic, salt to taste and add the greens. Continue to simmer, covered, for another 15 minutes. Add freshly ground pepper, taste and adjust seasoning. Stir in the pasta, and continue to simmer until the pasta is tender, five to 10 minutes. Remove the bouquet garni and serve, passing grated Parmesan at the table.
Tip
Advance preparation: The soup can be made up to a day or two ahead of time, but do not add the pasta until you are ready to serve. Reheat and add as directed. A note about salt: From now on, I will indicate a preference for kosher salt in my recipes. Because of its crystalline structure, kosher salt is not as salty as fine sea salt.
GRILLED BARBECUE CHICKEN AND POTATO KABOBS
This is from Tablespoon (tbsp.), and begins, “You don’t need to slave over the grill for delicious barbecue flavor. These kabobs get the job done fast!”
To view this online, click here.
Ingredients
8 (10-inch) bamboo or metal skewers
Slaw
1/4 cup apple cider vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup olive oil
1 package (14 oz) shredded tri-color coleslaw mix
1 unpeeled apple (Fuji or Gala), cut into matchstick pieces
Kabobs
1 lb baby red potatoes, quartered
1/2 cup water
1/4 cup olive oil
1 tablespoon barbecue seasoning
1 teaspoon salt
1/2 medium sweet onion, cut into 1-inch wedges (1 cup)
1 1/4 lb boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)
1/2 cup barbecue sauce
Directions
Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
In large bowl, beat vinegar, honey, mustard, pepper and 1/2 teaspoon salt with whisk. Beat in 1/4 cup olive oil in a thin stream. Add coleslaw mix and apple; toss to coat. Cover and refrigerate.
In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.
In large bowl, mix 1/4 cup olive oil, the barbecue seasoning and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.
Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with barbecue sauce; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender and browned in places. Serve with slaw.
SOY GOOD SMOOTHIE
This recipe, as well as the next one (Mango Madness), is from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. Both are originally from The Editors of Prevention.
This one begins, “Skipping breakfast can leave you starving mid-morning—and reaching for the junk food temptations. Instead, sip this on-the-go soy smoothie.”
Servings: 1
1 cup calcium-fortified vanilla soy milk
1/2 cup frozen blueberries
1/2 cup corn flakes cereal
1 frozen banana, sliced
Combine the milk, blueberries, cereal, and banana in a blender for 20 seconds. Scrape down the sides and blend for an additional 15 seconds.
Nutrition Information: Calories: 350; Protein: 9 g; Carbs: 74 g; Fiber: 7 g; Sugar: 44 g; Total fat: 3.5 g; Saturated fat: 0.1 g; Sodium: 192 mg
MANGO MADNESS
This recipe begins, “Take advantage of a ripe mango’s disease-fighting ability with this delicious smoothie recipe.”
Servings: 2
1 can (8 oz) juice-packed pineapple chunks
1 cup fat-free frozen vanilla yogurt
1 large ripe mango, peeled and chopped
1 ripe banana, sliced
Crushed or cracked ice
Combine the pineapple (with juice), frozen yogurt, mango, and banana. Blend until smooth.
With the blender running, gradually drop in enough ice to bring the level up to 4 cups. Blend until the ice is pureéd.
Nutrition Information: Calories: 251; Protein: 6.5 g; Carbs: 60 g; Fiber: 4 g; Sugar: 50 g; Total fat: 0.5 g; Saturated fat: 0.2 g; Sodium: 68 mg
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.
SPICE-RUBBED SPATCHCOCKED CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.”
Yield: 4 servings
This was featured in “A Chicken-Roasting Method All Good Cooks Know” and can be viewed online here.
Ingredients
1 chicken, 3 1/2 to 4 pounds, patted dry
1 tablespoon dark brown sugar
2 1/2 teaspoons kosher salt
1 teaspoon ancho or New Mexico chile powder
1 teaspoon sweet paprika
1 teaspoon dry mustard powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
2 bay leaves, torn or cut into pieces
Lime or lemon wedges, for serving
Preparation
Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
LENTIL MINESTRONE WITH GREENS
This is from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I’m using now, but I wouldn’t hesitate to use kale, either.”
Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was originally featured in “Lentils: A Versatile Staple Flavors Classic International Dishes” and can be viewed online here.
Check out Melissa Clark’s guide “How to Cook Beans”.
Ingredients
For the Lentil Minestrone with Greens
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large carrot, chopped
4 garlic cloves, minced
Salt, preferably kosher salt, to taste
1 (14-ounce) can chopped tomatoes, with liquid
1 pound lentils (brown or beluga), washed and picked over
2 1/2 quarts water
A bouquet garni made with a bay leaf, 2 sprigs each thyme and parsley, and a Parmesan rind
1/2 pound Swiss chard, mustard greens or kale, stemmed, washed in two changes of water, and roughly chopped (about 6 cups)
Freshly ground pepper
1/2 cup elbow macaroni or other soup pasta (optional)
Freshly grated Parmesan for serving
Preparation
For the Lentil Minestrone with Greens
Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and carrot. Cook, stirring, until the onion is tender, about 5 minutes. Add half the garlic and 1/2 teaspoon salt. Stir together for a minute, just until the garlic is fragrant, and add the tomatoes and their liquid. Turn up the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
Stir in the lentils, water and bouquet garni, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Add the remaining garlic, salt to taste and add the greens. Continue to simmer, covered, for another 15 minutes. Add freshly ground pepper, taste and adjust seasoning. Stir in the pasta, and continue to simmer until the pasta is tender, five to 10 minutes. Remove the bouquet garni and serve, passing grated Parmesan at the table.
Tip
Advance preparation: The soup can be made up to a day or two ahead of time, but do not add the pasta until you are ready to serve. Reheat and add as directed. A note about salt: From now on, I will indicate a preference for kosher salt in my recipes. Because of its crystalline structure, kosher salt is not as salty as fine sea salt.
GRILLED BARBECUE CHICKEN AND POTATO KABOBS
This is from Tablespoon (tbsp.), and begins, “You don’t need to slave over the grill for delicious barbecue flavor. These kabobs get the job done fast!”
To view this online, click here.
Ingredients
8 (10-inch) bamboo or metal skewers
Slaw
1/4 cup apple cider vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup olive oil
1 package (14 oz) shredded tri-color coleslaw mix
1 unpeeled apple (Fuji or Gala), cut into matchstick pieces
Kabobs
1 lb baby red potatoes, quartered
1/2 cup water
1/4 cup olive oil
1 tablespoon barbecue seasoning
1 teaspoon salt
1/2 medium sweet onion, cut into 1-inch wedges (1 cup)
1 1/4 lb boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)
1/2 cup barbecue sauce
Directions
Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
In large bowl, beat vinegar, honey, mustard, pepper and 1/2 teaspoon salt with whisk. Beat in 1/4 cup olive oil in a thin stream. Add coleslaw mix and apple; toss to coat. Cover and refrigerate.
In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.
In large bowl, mix 1/4 cup olive oil, the barbecue seasoning and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.
Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with barbecue sauce; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender and browned in places. Serve with slaw.
Monday, June 26, 2017
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Here are six yummy recipes to help you through the day, including Springtime Spaghetti Carbonara and Peach Pie. Enjoy!
BERRY GOOD WORKOUT SMOOTHIE
This recipe, as well as the next one (Sunrise Smoothie) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This recipe begins, “Get the energy you need to power through your workout in minutes with this easy-to-make smoothie recipe. For an extra dose of calcium, try adding a teaspoon of Organic Kale Powder.”
Servings: 1
1 1/2 cups chopped strawberries
1 cup blueberries
1/2 cup raspberries
2 Tbsp honey
1 tsp fresh lemon juice
1/2 cup ice cubes
Blend all ingredients.
Nutrition Information: Calories: 162.5; Protein: 2 g; Carbs: 41.5 g; Fiber: 6 g; Sugar: 32 g; Total fat: 1 g; Saturated fat: 0.1 g; Sodium: 5 mg
SUNRISE SMOOTHIE
This one begins, “Blend apricot and peach together, and your smoothie will look like an early-morning sunrise.”
Servings: 4
1 banana
1 cup apricot nectar, chilled
1 container (8 oz) low-fat peach yogurt
1 Tbsp frozen lemonade concentrate
1/2 cup club soda, chilled
Combine the banana, apricot nectar, yogurt, and lemonade concentrate. Process for 30 seconds, or until smooth and creamy.
Stir in the club soda and serve immediately.
Nutrition Information: Calories (per serving): 130; Protein: 2.5 g; Carbs: 29 g; Fiber: 1.5 g; Sugar: 16 g; Total fat: 0.5 g; Saturated fat: 0.5 g; Sodium: 43.5 mg
PEACH PIE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
4 C peaches, cut up
dash salt
1 – 1 1/4 C sugar
2 T butter
3 T unbleached flour
1 unbaked pie shell & lattice top
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
BLACK BEAN AND CORN SALAD
This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy
Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts - no need to refrigerate!
SPRINGTIME SPAGHETTI CARBONARA
This is from Tara Parker-Pope in The New York Times cooking e-newsletter. Tara wrote, “This lighter, brighter version of the classic Italian pasta dish is adapted from one found in “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond. It is incredibly simple – if you can chop vegetables, boil water and whisk eggs, you can make this dish – but it's also indubitably luxurious. Everyone will think you slaved for hours when, really, you slaved for about 20 minutes. Timing is everything in this recipe, so be sure to bring your eggs to room temperature before you start, and have all of the ingredients ready before you toss the pasta in the water.”
Yield: 4 to 6 servings; Time: 20 minutes
This was featured in “An Almost-Meatless Diet” and can be viewed online here.
Ingredients
3 slices bacon, cut into 1/4-inch pieces
1/2 pound English peas, shelled (about 1 cup), or 1/2 cup frozen peas
1 pound spaghetti
4 ounces asparagus, sliced diagonally 1/8-inch thick (1 cup)
10 fresh basil leaves, sliced thin
5 eggs, whisked, at room temperature
2 tablespoons whole milk
1/2 cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces)
Kosher salt and freshly ground black pepper
Preparation
Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stove top for future use.
Bring a pot of salted water to a boil. Drop the peas into the water and cook them for 5 minutes. Transfer them to a strainer with a slotted spoon or a spider basket. Add the pasta to the boiling water and cook for 10 minutes, or until al dente.
While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and asparagus, and sauté for about 5 minutes. Remove from the heat, stir in the basil, and set aside.
Whisk together the eggs and milk. Have the egg mixture, vegetables and bacon ready to toss with very hot pasta.
Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and cheese on top of the pasta, and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the vegetables and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste.
Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like.
SPICE-RUBBED SPATCHCOCKED CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.”
Yield: 4 servings
This was featured in “A Chicken-Roasting Method All Good Cooks Know” and can be viewed online here.
Ingredients
1 chicken, 3 1/2 to 4 pounds, patted dry
1 tablespoon dark brown sugar
2 1/2 teaspoons kosher salt
1 teaspoon ancho or New Mexico chile powder
1 teaspoon sweet paprika
1 teaspoon dry mustard powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
2 bay leaves, torn or cut into pieces
Lime or lemon wedges, for serving
Preparation
Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
BERRY GOOD WORKOUT SMOOTHIE
This recipe, as well as the next one (Sunrise Smoothie) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This recipe begins, “Get the energy you need to power through your workout in minutes with this easy-to-make smoothie recipe. For an extra dose of calcium, try adding a teaspoon of Organic Kale Powder.”
Servings: 1
1 1/2 cups chopped strawberries
1 cup blueberries
1/2 cup raspberries
2 Tbsp honey
1 tsp fresh lemon juice
1/2 cup ice cubes
Blend all ingredients.
Nutrition Information: Calories: 162.5; Protein: 2 g; Carbs: 41.5 g; Fiber: 6 g; Sugar: 32 g; Total fat: 1 g; Saturated fat: 0.1 g; Sodium: 5 mg
SUNRISE SMOOTHIE
This one begins, “Blend apricot and peach together, and your smoothie will look like an early-morning sunrise.”
Servings: 4
1 banana
1 cup apricot nectar, chilled
1 container (8 oz) low-fat peach yogurt
1 Tbsp frozen lemonade concentrate
1/2 cup club soda, chilled
Combine the banana, apricot nectar, yogurt, and lemonade concentrate. Process for 30 seconds, or until smooth and creamy.
Stir in the club soda and serve immediately.
Nutrition Information: Calories (per serving): 130; Protein: 2.5 g; Carbs: 29 g; Fiber: 1.5 g; Sugar: 16 g; Total fat: 0.5 g; Saturated fat: 0.5 g; Sodium: 43.5 mg
PEACH PIE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
4 C peaches, cut up
dash salt
1 – 1 1/4 C sugar
2 T butter
3 T unbleached flour
1 unbaked pie shell & lattice top
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
BLACK BEAN AND CORN SALAD
This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy
Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts - no need to refrigerate!
SPRINGTIME SPAGHETTI CARBONARA
This is from Tara Parker-Pope in The New York Times cooking e-newsletter. Tara wrote, “This lighter, brighter version of the classic Italian pasta dish is adapted from one found in “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond. It is incredibly simple – if you can chop vegetables, boil water and whisk eggs, you can make this dish – but it's also indubitably luxurious. Everyone will think you slaved for hours when, really, you slaved for about 20 minutes. Timing is everything in this recipe, so be sure to bring your eggs to room temperature before you start, and have all of the ingredients ready before you toss the pasta in the water.”
Yield: 4 to 6 servings; Time: 20 minutes
This was featured in “An Almost-Meatless Diet” and can be viewed online here.
Ingredients
3 slices bacon, cut into 1/4-inch pieces
1/2 pound English peas, shelled (about 1 cup), or 1/2 cup frozen peas
1 pound spaghetti
4 ounces asparagus, sliced diagonally 1/8-inch thick (1 cup)
10 fresh basil leaves, sliced thin
5 eggs, whisked, at room temperature
2 tablespoons whole milk
1/2 cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces)
Kosher salt and freshly ground black pepper
Preparation
Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stove top for future use.
Bring a pot of salted water to a boil. Drop the peas into the water and cook them for 5 minutes. Transfer them to a strainer with a slotted spoon or a spider basket. Add the pasta to the boiling water and cook for 10 minutes, or until al dente.
While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and asparagus, and sauté for about 5 minutes. Remove from the heat, stir in the basil, and set aside.
Whisk together the eggs and milk. Have the egg mixture, vegetables and bacon ready to toss with very hot pasta.
Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and cheese on top of the pasta, and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the vegetables and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste.
Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like.
SPICE-RUBBED SPATCHCOCKED CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.”
Yield: 4 servings
This was featured in “A Chicken-Roasting Method All Good Cooks Know” and can be viewed online here.
Ingredients
1 chicken, 3 1/2 to 4 pounds, patted dry
1 tablespoon dark brown sugar
2 1/2 teaspoons kosher salt
1 teaspoon ancho or New Mexico chile powder
1 teaspoon sweet paprika
1 teaspoon dry mustard powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
2 bay leaves, torn or cut into pieces
Lime or lemon wedges, for serving
Preparation
Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
Tuesday, June 20, 2017
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six more recipes to help you through the day. Enjoy!
BERRY VANILLA SENSATION
This recipe, as well as the next one (Tutti-Frutti Smoothie)are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Vanilla yogurt adds a touch of sweetness to this tangy fruit smoothie recipe.”
Servings: 2
1/2 cup frozen unsweetened raspberries
1/2 cup frozen unsweetened strawberries
3/4 cup unsweetened pineapple juice
1 cup (8 oz) fat-free vanilla yogurt
Combine the raspberries, strawberries, and pineapple juice. Add the yogurt. Blend until smooth.
Nutrition Information: Calories: 192; Protein: 7 g; Carbs: 41 g; Fiber: 2.5 g; Sugar: 35 g; Total fat: 0.5 g; Saturated fat: 0.1 g; Sodium: 86.5 mg
TUTTI-FRUTTI SMOOTHIE
This recipe begins, “A splash of orange juice infuses summer citrus into this healthy and refreshing snack.”
Servings: 2
1/2 cup loose-pack mixed frozen berries or strawberries
1/2 cup canned crushed pineapple in juice
1/2 cup plain yogurt
1/2 cup sliced ripe banana
1/2 cup orange juice
Combine the berries, pineapple (with juice), yogurt, banana, and orange juice in a food processor fitted with the metal blade, in a blender, or in a large measuring cup with an immersion blender. Process for about 2 minutes, or until smooth.
Nutrition Information: Calories (per serving): 140; Protein: 3.5 g; Carbs: 29 g; Fiber: 2.5 g; Sugar: 16 g; Total fat: 2.5 g; Saturated fat: 1.5 g; Sodium: 30 mg
S’MORES BLOSSOM COOKIES
This comes from The Food Network, and begins, “Toasted, gooey marshmallows found their way into your peanut butter-chocolate blossom cookies and life couldn't be any better. Enjoy these treats warm or at room temperature -- and be thankful you didn't have to build a campfire.”
Total: 1 hr 45 min; Active: 30 min;Yield: about 2 dozen cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup creamy peanut butter
2/3 cup granulated sugar, plus more for rolling
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 large egg
12 marshmallows, cut in half crosswise
24 milk chocolate candies, such as Hershey's Kisses
Directions
Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
Beat the peanut butter, granulated sugar, light brown sugar and salt, in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.
Put some granulated sugar in a small bowl. Shape scant tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly.
Bake until the bottoms are golden brown, about 10 minutes. Remove from the oven and turn the broiler on.
Top each cookie with a marshmallow, sticky-side-down, and put 1 baking sheet at a time under the broiler until lightly golden, about 30 seconds. While the marshmallow is still hot, press a chocolate candy into it. Repeat with the remaining baking sheet. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
SPICE-RUBBED SPATCHCOCKED CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.”
Yield: 4 servings
This was featured in “A Chicken-Roasting Method All Good Cooks Know” and can be viewed online here.
Ingredients
1 chicken, 3 1/2 to 4 pounds, patted dry
1 tablespoon dark brown sugar
2 1/2 teaspoons kosher salt
1 teaspoon ancho or New Mexico chile powder
1 teaspoon sweet paprika
1 teaspoon dry mustard powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
2 bay leaves, torn or cut into pieces
Lime or lemon wedges, for serving
Preparation
Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
5-INGREDIENT LEMON-ROSEMARY GRILLED CHICKEN BREASTS
This is from Grace Parisi in the Today Show cooking e-newsletter. According to the newsletter, “Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016.”
For this recipe, Grace wrote, “Crispy chicken skin is so delicious, but it's not easy to find boneless breasts with skin in the supermarket. You're more likely to find boneless, skinless chicken breasts or bone-in, skin-on chicken breasts. Most butchers will debone a breast for you, but it's easy enough to do yourself and you get to keep the bones for making stock in the future.”
She added this Note: “If you decide to use boneless, skinless chicken breasts instead, using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.” Active Time: 15 minutes; Total Time: 2.25 hours or overnight.
To view this online, click here.
Ingredients
4 chicken breast halves on the bone with skin, 10 to 12 ounces each, or 4 boneless, skinless chicken breasts, pounded to about 1/2-inch thick
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped rosemary, plus 2 sprigs
1 lemon, zested and cut in half
Salt and freshly ground pepper
Preparation
Prepare the chicken breasts:
Debone the skin-on chicken breasts: Using a sharp knife, make a small incision near the wing joint. Leaving the skin intact, slip your finger into the incision, close to the bone. Working your finger back and forth, separate the meat from the bone as best you can. Use the knife to fully separate the meat. (Reserve the bones in the freezer for stock.) Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
For boneless chicken breasts: Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
In a small bowl, combine the oil, garlic, rosemary, lemon zest and 1/2 teaspoon each of the salt and pepper. Rub the mixture all over the chickens, add the rosemary sprigs and refrigerate for 2 hours or up to 8 hours.
Light a grill and oil the grates. Grill the chicken, lemon halves, and rosemary sprigs over high heat, turning occasionally, until lightly charred and firm to the touch, about 10 to 12 minutes. Squeeze the grilled lemon halves over the chicken and serve.
GRILLED MARGHERITA PIZZA
This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.
To view this online, click here.
Ingredients
1 pound pizza dough (homemade or thawed from frozen)
1/2 cup all-purpose flour
1/2 cup fine to medium cornmeal
1 pound fresh mozzarella cheese, lightly salted
1 bunch fresh basil
2 cups pizza sauce
Preparation
Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.
For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]
Mix the flour and cornmeal together and set aside.
Slice mozzarella thinly, about 1/8” to 1/4” thick.
Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.
Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.
Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.
Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.
BERRY VANILLA SENSATION
This recipe, as well as the next one (Tutti-Frutti Smoothie)are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Vanilla yogurt adds a touch of sweetness to this tangy fruit smoothie recipe.”
Servings: 2
1/2 cup frozen unsweetened raspberries
1/2 cup frozen unsweetened strawberries
3/4 cup unsweetened pineapple juice
1 cup (8 oz) fat-free vanilla yogurt
Combine the raspberries, strawberries, and pineapple juice. Add the yogurt. Blend until smooth.
Nutrition Information: Calories: 192; Protein: 7 g; Carbs: 41 g; Fiber: 2.5 g; Sugar: 35 g; Total fat: 0.5 g; Saturated fat: 0.1 g; Sodium: 86.5 mg
TUTTI-FRUTTI SMOOTHIE
This recipe begins, “A splash of orange juice infuses summer citrus into this healthy and refreshing snack.”
Servings: 2
1/2 cup loose-pack mixed frozen berries or strawberries
1/2 cup canned crushed pineapple in juice
1/2 cup plain yogurt
1/2 cup sliced ripe banana
1/2 cup orange juice
Combine the berries, pineapple (with juice), yogurt, banana, and orange juice in a food processor fitted with the metal blade, in a blender, or in a large measuring cup with an immersion blender. Process for about 2 minutes, or until smooth.
Nutrition Information: Calories (per serving): 140; Protein: 3.5 g; Carbs: 29 g; Fiber: 2.5 g; Sugar: 16 g; Total fat: 2.5 g; Saturated fat: 1.5 g; Sodium: 30 mg
S’MORES BLOSSOM COOKIES
This comes from The Food Network, and begins, “Toasted, gooey marshmallows found their way into your peanut butter-chocolate blossom cookies and life couldn't be any better. Enjoy these treats warm or at room temperature -- and be thankful you didn't have to build a campfire.”
Total: 1 hr 45 min; Active: 30 min;Yield: about 2 dozen cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup creamy peanut butter
2/3 cup granulated sugar, plus more for rolling
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 large egg
12 marshmallows, cut in half crosswise
24 milk chocolate candies, such as Hershey's Kisses
Directions
Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
Beat the peanut butter, granulated sugar, light brown sugar and salt, in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.
Put some granulated sugar in a small bowl. Shape scant tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly.
Bake until the bottoms are golden brown, about 10 minutes. Remove from the oven and turn the broiler on.
Top each cookie with a marshmallow, sticky-side-down, and put 1 baking sheet at a time under the broiler until lightly golden, about 30 seconds. While the marshmallow is still hot, press a chocolate candy into it. Repeat with the remaining baking sheet. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
SPICE-RUBBED SPATCHCOCKED CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.”
Yield: 4 servings
This was featured in “A Chicken-Roasting Method All Good Cooks Know” and can be viewed online here.
Ingredients
1 chicken, 3 1/2 to 4 pounds, patted dry
1 tablespoon dark brown sugar
2 1/2 teaspoons kosher salt
1 teaspoon ancho or New Mexico chile powder
1 teaspoon sweet paprika
1 teaspoon dry mustard powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
2 bay leaves, torn or cut into pieces
Lime or lemon wedges, for serving
Preparation
Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
5-INGREDIENT LEMON-ROSEMARY GRILLED CHICKEN BREASTS
This is from Grace Parisi in the Today Show cooking e-newsletter. According to the newsletter, “Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016.”
For this recipe, Grace wrote, “Crispy chicken skin is so delicious, but it's not easy to find boneless breasts with skin in the supermarket. You're more likely to find boneless, skinless chicken breasts or bone-in, skin-on chicken breasts. Most butchers will debone a breast for you, but it's easy enough to do yourself and you get to keep the bones for making stock in the future.”
She added this Note: “If you decide to use boneless, skinless chicken breasts instead, using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.” Active Time: 15 minutes; Total Time: 2.25 hours or overnight.
To view this online, click here.
Ingredients
4 chicken breast halves on the bone with skin, 10 to 12 ounces each, or 4 boneless, skinless chicken breasts, pounded to about 1/2-inch thick
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped rosemary, plus 2 sprigs
1 lemon, zested and cut in half
Salt and freshly ground pepper
Preparation
Prepare the chicken breasts:
Debone the skin-on chicken breasts: Using a sharp knife, make a small incision near the wing joint. Leaving the skin intact, slip your finger into the incision, close to the bone. Working your finger back and forth, separate the meat from the bone as best you can. Use the knife to fully separate the meat. (Reserve the bones in the freezer for stock.) Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
For boneless chicken breasts: Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
In a small bowl, combine the oil, garlic, rosemary, lemon zest and 1/2 teaspoon each of the salt and pepper. Rub the mixture all over the chickens, add the rosemary sprigs and refrigerate for 2 hours or up to 8 hours.
Light a grill and oil the grates. Grill the chicken, lemon halves, and rosemary sprigs over high heat, turning occasionally, until lightly charred and firm to the touch, about 10 to 12 minutes. Squeeze the grilled lemon halves over the chicken and serve.
GRILLED MARGHERITA PIZZA
This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.
To view this online, click here.
Ingredients
1 pound pizza dough (homemade or thawed from frozen)
1/2 cup all-purpose flour
1/2 cup fine to medium cornmeal
1 pound fresh mozzarella cheese, lightly salted
1 bunch fresh basil
2 cups pizza sauce
Preparation
Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.
For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]
Mix the flour and cornmeal together and set aside.
Slice mozzarella thinly, about 1/8” to 1/4” thick.
Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.
Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.
Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.
Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.
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