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Archive for the ‘Chicken/Poultry’ Category

One of my favorite things that my grandmother cooked when I was growing up was meatloaf. It was a traditional beef-based meatloaf. She topped it with mushrooms and I loved to dip it in ketchup. Yep, it’s the most simple meals that stand out in my mind.

I don’t make meatloaf often but when I do it’s usually a variation that is far from what I used to eat at my grandmother’s table. I first made this chicken meatloaf stuffed with spinach and cheese a few years ago after spotting it on Pennies on a Platter. I’ve made a few changes to the original recipe and I think they’re worthy of sharing with you.

What I enjoy most about this dish is that the individual elements come together for a delicious flavor combination. The chicken mixture is flavored with herbs and garlic and then stuffed with cheese and spinach and topped with marinara sauce and cheese. It makes for a great spin on Italian night. I usually serve it with an extra drizzle or marinara, pasta and a green vegetable or salad. The leftovers reheat wonderfully.


Mozzarella and Spinach Stuffed Chicken Meatloaf
(Recipe adapted from Pennies on a Platter)

Ingredients:
1 pound ground chicken
1 cup marinara sauce, divided
1/2 cup bread crumbs
1 teaspoon Italian seasoning
1 tablespoon fresh parsley, diced
1/2 large onion, finely diced
2 garlic cloves, smashed and minced
2 eggs, lightly beaten
1/4 cup grated parmesan cheese
1/2 teaspoon fennel seed, crushed (optional)
1 (10 ounce) package frozen chopped spinach, thawed and drained (squeeze all the water out)
1 1/2 cups shredded mozzarella cheese, divided

Directions:

Preheat oven to 350 degrees. Line a 9-inch loaf pan with foil, shiny side down.

In a large bowl, combine chicken, 1/4 cup marinara sauce, bread crumbs, herbs, fennel, garlic, onion, eggs and parmesan cheese and mix well.

Press half of chicken mixture into loaf pan, creating a one-inch indentation down the center. Leave one-inch thickness on all sides. Mix together spinach and 3/4 cup mozzarella cheese and spoon into the indentation. Cover with remaining chicken mixture and seal edges.

Top with remaining 3/4 cup marinara sauce and 3/4 cup cheese and bake for 50-60 minutes, or until internal temperature reaches 160 degrees. Let stand for 10 minutes and then lift out of loaf pan using foil edges. Slice and serve with additional marinara sauce, if desired.

Yield: 6-8 servings

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We’re trying to take advantage of the last few weeks of daylight savings time and mild temperatures by using the grill whenever possible for dinner. While Brandon is a year-round griller, it’s just more enjoyable to be out there in daylight and not shivering!

We’re always looking for ways to mix it up on the grill so we’re not always preparing the same grilled chicken, fish, steak, veggies, etc. Luckily, we have some great resources for inspiration and while flipping through The Cook’s Illustrated Guide to Grilling and Barbecue, I came across this recipe for Tandoori-Style Chicken Breasts. I really enjoy ethnic foods and I was especially excited for the opportunity to use the turmeric and coriander that are usually pushed to the back of the spice cabinet.

This chicken features a thick coating of a very flavorful spice rub. The tandoori effect is achieved by getting the grill really hot and starting the chicken on high heat before moving it to a cooler side of the grill. The yogurt sauce is the perfect finish and a nice contrast to the chicken. I served the chicken with Indian-Style Potatoes from Epicurious and roasted broccoli.

Tandoori-Style Grilled Chicken Breasts with Yogurt Sauce
(Recipe adapted from The Cook’s Illustrated Guide to Grilling and Barbecue)

Ingredients:

FOR THE YOGURT SAUCE
1 cup plain, nonfat Greek yogurt
2 tablespoons chopped fresh cilantro or parsley (if you’re a cilantro hater like my husband!)
1 garlic clove, minced (I briefly sauteed ours before adding it because I cannot do raw garlic)
Salt and cayenne pepper, to taste

FOR THE CHICKEN
1 teaspoon fresh ginger, peeled and minced
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
Olive oil
4 boneless, skinless chicken breasts

Directions:

FOR THE YOGURT SAUCE
Whisk together all ingredients and season to taste with salt and cayenne. Place in fridge until ready to serve.

FOR THE CHICKEN
Prepare grill. If using gas, preheat by turning all burners to high and closing lid.

Mix together ginger, coriander, cumin, turmeric, cinnamon, 1/2 teaspoon of salt and 1/4 teaspoon of cayenne together in a small bowl. Rub chicken breasts with olive oil and then generously coat with spice mixture.

If using gas grill, leave one burner on high and turn others to medium low. Place chicken on hot part of the grill until well-browned, 2-3 minutes with the lid down. Move to the cooler side of the grill and continue to cook for another 10 mninutes. Turn and cook for 5 more minutes or until done. Internal temperature should read 160 degrees.

Note that we cooked this on the Big Green Egg and used a similar technique to the above by moving chicken to a cooler part of the grill after the first few minutes and cooking with lid down.

Let chicken rest for 5 minutes and then slice. Serve with yogurt sauce.

Yield: 4 servings

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Herbs de Provence is one of my favorite spices but I don’t find many opportunities to use it. I ran across this recipe for Herb-Rubbed Chicken with Creamy Orzo on Annie’s Eats a few years ago and have been making variations of it ever since.

This is a simple dish to prepare because the chicken and orzo cook in the same pan. The original recipe includes broccoli in the pan with the chicken and orzo but I find that I prefer it roasted on the side. If you feel inclined to make it a one-pan dinner, throw the broccoli in there! (Side note, if you haven’t tried roasted broccoli yet, you must. It’s life changing.)

I really like recipes where chicken is braised in liquid. It’s a fool-proof, forgiving method for getting juicy, perfectly cooked chicken. The original recipe includes heavy cream but think all the other flavors are so great that I don’t need more than just a sprinkle of parmesan at the end.

Herbs de Provence Chicken with Orzo
(Recipe inspired by Annie’s Eats)

Ingredients:

2-3 chicken breasts
2 teaspoons herbs de provence
2 tablespoons olive oil
1/2 onion diced
1 large garlic clove, minced
1 can petite diced tomatoes, drained
1/2 cup orzo
1 cup chicken stock
Freshly grated Parmesan
Salt and pepper, to taste

Directions:

Season chicken with salt, pepper and herbs de provence. Set aside.

Preheat a large sautee pan (with a lid) over medium heat. Add olive oil and heat until shimmering. Add onion and cook for 3-4 minutes, stirring frequently. Add garlic and cook for another minute. Add chicken and let cook for about 5 minutes until browned on one side. Remove chicken from pan and add orzo, tomatoes and chicken broth. Stir and return chicken to pan, browned side up. Cover and let cook over medium-low heat for 15-20 minutes or until orzo is tender and internal temperature of chicken reads 160 degrees.

Sprinkle with Parmesan and serve.

Yield: 2-3 servings

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I recently received the Canyon Ranch: Nourish cookbook from one of the readers of my healthy living blog. It is a beautiful cookbook full of delicious and healthy recipes. Brandon and I have both skimmed through the book and I’m pretty sure that we want to make every single thing in it!

I was feeling a chicken dish for dinner tonight and this recipe for Rustic Chicken sounded perfect given the blast of winter weather that we’re experiencing. Last week it was 80 degrees, this weekend it is 40 and raining…go figure. I am ready for spring to be here to stay!

This Rustic Chicken is simple and comforting but still elegant and flavorful with the addition of fresh herbs and a nice mixture of vegetables. I made a some changes to the original recipe, including adding carrots and parsley and subbing oregano for the sage. Next time I will use chicken cutlets rather than full breasts because I think they will absorb more flavor and we found we didn’t need a whole breast with all the other elements of the dish.

One Year Ago: Baby Greens with Warm Goat Cheese
Two Years Ago: Simple Broiled Mahi

Rustic Chicken
(Recipe adapted from Canyon Ranch: Nourished)

Ingredients:

3 tablespoons extra virgin olive oil, divided
1/4 cup shallots, sliced thinly
1 cup seasonal wild mushrooms, sliced (I used white and baby portobello)
1 1/2 cups frozen pearl onions
1 cup baby carrots
2 cups chicken stock
1/4 teaspoon fresh rosemary, chopped
1/4 teaspoon fresh oregano, chopped
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 cups cooked pasta
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 4-ounce boneless, skinless chicken breasts

For garnish: grated Parmesan cheese and chopped parsley

Directions:

Season chicken breasts generously with salt and pepper. In a large sauté pan, over medium heat, heat one tablespoon of oil. Sauté chicken breasts for 5-6 minutes per side or until browned and internal temperature reads 160 degrees. Remove from heat and cover loosely to keep warm.

Add remainder of oil to pan and saute shallots, mushrooms, onions and carrots for 8-10 minutes, or until shallots are translucent and mushrooms are soft. Add chicken stock, deglaze pan and reduce liquid by half.  Add rosemary and oregano and season with salt and pepper. Add pasta and toss together until well combined.

Evenly divide the pasta mixture into 4 bowls.  Top each serving with a chicken breast and sprinkle with grated cheese and parsley.

Yield: 4 servings

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If you’ve been reading for a while then you might be familiar with my tendency to create a recipe including things like feta, spinach, sundried tomatoes and kalamata olives and call it Greek. Case in point – Greek Pasta, Greek Chicken Breasts and Greek Inspired Flounder. Actually, there are 11 recipes in my “Greek” category…right up there with the 12 in the “Italian” category. We just love foods with Mediterranean flavors!

Brandon and I were enjoying happy hour at our local brewery last night and brainstorming ideas for dinner. I remembered seeing feta and spinach turkey burgers on Jenna’s blog this week and I mentioned making an amped-up version of those. Brandon is always up for a good burger so he happily went along with the plan.

We prefer ground chicken over turkey so we started with that as our base. I pretty much went through the fridge and pantry and added in anything that I thought went with my Greek chicken burger theme. We ended up mixing in sundried tomatoes, kalamata olives, spinach, feta, parsley and oregano. I made a spin on tzatziki sauce to accompany the burgers.

These “on the fly” burgers totally ended up exceeding our expectations. After all the mix-ins, this was definitely not your average boring chicken burger. They were so easy to make and full of flavor.  I cooked them inside in a skillet but I’m sure they would be great grilled too.

One Year Ago: Mini Quiche (and dinner at Top Chef Kevin Gillespie’s restaurant!)
Two Years Ago: Lady Strawberry Cake

Greek Chicken Burgers
(Recipe inspired by Eat, Live, Run)

Ingredients:

FOR THE BURGERS
1 pound ground chicken
1 egg, slightly beaten
1 cup baby spinach, chopped
1/4 cup sundried tomatoes, chopped
1/4 cup kalamata olives, chopped
1/2 cup feta cheese, crumbled
1/2 teaspoon dried parsley (or 1 -2 tablespoons fresh)
1/2 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon kosher salt
A few cranks of freshly ground pepper

FOR THE SAUCE
1/4 cup plain Greek yogurt
2 tablespoons mayonnaise
1 teaspoon olive oil
Squeeze of lemon juice (maybe 1 teaspoon)
1/2 teaspoon dried parsley (or 1 tablespoon fresh)
Salt, to taste

Directions:

Whisk together ingredients for the sauce. Set aside.

In a large bowl, combine all of the burger ingredients and mix together (it’s easiest to use your hands here). Form into four patties. The mixture will feel pretty wet and like it’s going to fall apart but it will firm as it cooks.

Heat a large non-stick skillet over medium-high heat. Add a little oil and burgers. Cook about 6-8 minutes per side or until internal temperature reads at least 160 degrees in the thickest part of the burger.

Serve on toasted, buttered buns with sauce, lettuce and tomato. Top with extra feta if desired.

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We enjoy ethnic food and love cooking it at home. I first made this Chicken Tikka Masala from Cook’s Illustrated a couple of years ago and was so impressed that I was able to make such a delicious Indian dish at home.

Although the recipe does have quite a few ingredients and multiple steps, it is fairly easy. Don’t be intimidated if you’ve never tried anything like this at home! The sauce and chicken are cooked separately and stirred together in the end. The chicken is dipped in yogurt and broiled which yields tender meat with nice charred spots. While the chicken cooks, the masala sauce simmers. The sauce has a nice, slow burning heat thanks to a serrano chili. If spice isn’t your thing, substitute a milder pepper or omit it all together.

The only substitution that I made to the original recipe was to sub the heavy cream in the sauce for plain yogurt. I thought that the plain yogurt would work well in this dish to add creaminess based on my success with this Curry and Yogurt Braised Chicken that we love. It turned out just as tasty as I hoped and the plain nonfat yogurt provided guilt-free creaminess.

I served the tikka masala over brown rice with naan on the side. Naan is a must for dipping into the delicious sauce. I usually make homemade naan but was pressed for time so I used Trader Joe’s naan. It was passable but Brandon and I both agreed that the homemade is much better.

One final note, this dish reheats well. It’s one of those things that has even more flavor the second time around. Whether you love Indian food or have never made it at home, this is an awesome recipe to try!

One Year Ago: Nutella Croissants
Two Years Ago: Maple Butter Pecan Ice Cream

Chicken Tikka Masala
(Recipe source Cook’s Illustrated)

Ingredients:

FOR THE CHICKEN
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat (I only used two large breasts and it was fine)
1 cup plain whole-milk yogurt (I used fat free)
2 tablespoons vegetable oil
2 medium garlic cloves , minced
1 tablespoon grated fresh ginger

FOR THE MASALA SAUCE
3 tablespoons vegetable oil
1 medium onion, diced
2 medium garlic cloves, minced
2 teaspoons grated fresh ginger
1 fresh serrano chile, ribs and seeds removed, minced
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream or plain non-fat yogurt
1/4 cup chopped fresh cilantro leaves (I omitted)

Directions:

FOR THE CHICKEN (STEP ONE)
In a small bowl, stir together cumin, coriander, cayenne and salt. Sprinkle both sides of chicken with spice mixture and press gently to adhere. Cover chicken and refrigerate for 30 minutes to one hour. While chicken is in fridge, in large bowl, whisk together yogurt, oil, garlic and ginger.

FOR THE MASALA SAUCE
In a large Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until lightly browned, about 8 to 10 minutes. Add garlic, ginger, chile, tomato paste and garam masala and continue to cook, stirring frequently, about 3 minutes. Add crushed tomatoes, sugar and salt and bring to boil. Reduce heat to medium-low, cover and simmer for 15 minutes, stirring occasionally. Stir in cream or yogurt and return to simmer. Remove pan from heat and cover to keep warm.

FOR THE CHICKEN (STEP TWO)
While sauce is simmering, Line a baking sheet with foil and place a wire rack over it. Spray rack with cooking spray. Adjust the oven rack to upper-middle position (about 6 inches from heat) and pre-heat broiler. Dip chicken into the yogurt mixture (you’re looking for a thick coating of yogurt) then arrange chicken on the wire rack. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

TO ASSEMBLE
Let chicken rest for 5 minutes and then cut into 1-inch chunks. Stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, season with salt to taste and serve over rice with naan.

Yield: 4-6 servings

 

 

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In general, I don’t love soup for dinner. I usually find myself wanting more and struggling with what to pair it with to make it a meal. Don’t get me wrong though, I love heartier things like chili and chicken and dumplings so I was pleased to find that this Chicken Tortilla Soup was more similar to chili than soup. It was filling, comforting and relatively healthy!

My favorite part about the soup was how easy it was to put together. I had to work late last night and didn’t get home until 8 p.m. I quickly diced, chopped, sauteed and dumped and the soup was cooking away in just 15 minutes. I let it simmer for about 20 minutes before serving it but this is flexible. You could easily leave this to simmer for longer if you want to develop the flavors even more.

This recipe is a great use of leftover chicken and most of the ingredients are pantry friendly. It also freezes nicely and the leftovers taste even better!

One Year Ago: Pear and Cranberry Cake
Two Years Ago: Sushi

Chicken Tortilla Soup
(Recipe adapted from All Recipes)

Ingredients:

1 tablespoon olive oil
1 onion, diced
1 jalapeno pepper, minced
2-3 cloves garlic, minced
1 (4-ounce) can diced green chilies
1 tablespoon chili powder
1 teaspoon oregano
1 (28-ounce) can crushed tomatoes
1 1/2 cups water
1 1/2 cups chicken broth
1 (10-ounce) can of corn or 2 ears, cut off the cobb
1 (15-ounce) can black beans, rinsed
2-3 cups cooked shredded chicken
Salt and pepper, to taste
Toppings: cilantro, sour cream, shredded cheese, hot sauce, tortilla chips, diced avocado

Directions:

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and jalapeno and sautee for about 5 minutes until softened. Add garlic and green chilies and cook for another minute or two. Add chili powder and oregano and cook for another minute, stirring constantly. Add tomatoes, water, chicken stock, black beans, corn and chicken and bring to a simmer. Cover and let cook for 20 minutes, stirring frequently. Season with salt and pepper and serve with toppings.

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