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Posts Tagged ‘chicken’

I came up with the idea for this dish when I was desperately hungry in the grocery store tonight at 8 p.m. after a yoga class that nearly was the end of me. I planned on making sauteed grouper but of course by that time at night the seafood counter was down to one last sad fillet that was not coming home with me.

I picked up a few organic chicken breasts and decided to make Brie and Apricot Chicken with Almonds. Then I realized that I didn’t have apricot preserves and brie was going to run me at least six dollars. I started brainstorming ideas for what I could make with what was in my fridge.

And that’s how these delicious Sauteed Greek Chicken Breasts were born. I had all the ingredients on hand at home to make a Greek-inspired chicken dish. Rather than stuffing the chicken breasts, I took the lazy way out and made a tasty topping. It worked perfectly. The topping added so much flavor to the chicken. I pounded the chicken out thin to ensure that it cooked quickly, evenly and stayed tender and juicy.

I served the chicken with quick cooking couscous and green beans. This was a very simple meal for a weeknight that was on the table in less than 20 minutes. Both of us really enjoyed this dish and I will be adding it to my quick weeknight dinner repertoire.

One Year Ago: Broiled Blue Cheese and Bacon Tomatoes

Sauteed Greek Chicken Breasts
(Recipe source Bakin’ and Eggs)

Ingredients:

2 chicken breasts, rinsed, trimmed and patted dry
1/4 cup all-purpose flour
Salt and pepper, to taste
2 tablespoons olive oil
1/2 large onion,finely diced (or one small onion)
1/4 cup kalamata olives, roughly chopped
1 clove garlic, minced
1/4 cup sundried tomatoes, chopped
1/4 cup chicken broth
1 lemon wedge
1 tablespoon (total) fresh basil and/or oregano, minced (or substitute 1 teaspoon dried)
2 ounces feta, crumbled

Directions:

Place chicken in a large Ziploc bag or between two sheets of wax paper and pound to about 1/4-inch thickness. Season with salt and pepper, to taste. Pour flour into a shallow dish and season with salt and pepper. Dredge chicken in the flour and shake off excess.

Heat a large nonstick skillet over medium to medium-high heat. Add olive oil and heat until shimmering. Place chicken in oil and saute about 3-4 minutes per side, or until golden brown and internal temperature is 160 degrees. Remove chicken from skillet and let rest on a plate, loosely covered with foil.

Add onion to skillet and saute for about 4-5 minutes, stirring frequently. Add garlic, olives and sundried tomatoes and cook for another minute or two. Add broth and a squeeze of lemon and stir, scraping up brown bits from the bottom of the skillet. Cook until most of the liquid has evaporated. Stir in fresh herbs and feta and spoon mixture over chicken.

Yield: 2 servings

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I have been all about Josie’s blog, Pink Parsley, lately. I think we have really similar cooking/eating styles and I’ve just gotten so much inspiration from her the last few months. I’m pretty sure that I have at least 10 recipes from her blog starred in my Google Reader right now. I’m having so much fun cooking things that are not from Gourmet even though I have made two recipes from The Gourmet Cookbook since 68 Days of Gourmet ended!

Our standby preparation for grilled chicken is simple – olive oil and a Dizzy Pig rub. I thought that this recipe would be a fun way to mix up our grilled chicken and use rosemary from my new herb garden (which I’m proud to say I’m keeping alive – I’m remembering to water the herbs and keeping the little plants happy!). I placed the chicken in the marinade before work and later that night Brandon grilled it on the Egg while I prepared goat cheese mashed potatoes and roasted broccoli. The only changes I made to the recipe were slightly increasing the rosemary in the marinade because I just love it so much and using chicken breasts instead of thighs. A simple and delicious dinner.

I will definitely be keeping this simple marinade in my repertoire!

Rosemary Grilled Chicken
(Recipe source Pink Parsley, originally adapted from Southern Living, September 2008)

Ingredients:

2 garlic cloves, minced
1 tablespoon extra virgin olive oil
2 tablespoons dijon mustard
2 tablespoons honey
1 teaspoon red wine vinegar
1 teaspoon salt
1 teaspoon chopped fresh rosemary (increase if you want more rosemary flavor!)
1 1/2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat
1/2 lemon

Directions:

Combine the garlic, oil, mustard, vinegar, honey, salt and rosemary in a shallow dish or large ziploc bag.  Add chicken and turn to coat.  Marinate, chilled, for at least one hour or up to 24 hours.

Prepare grill and heat to about 350-375. Grill chicken breasts about 8 minutes per side or until an internal temperature of 160 has been reached.  Remove chicken from grill, cover with aluminum foil and allow to rest 10 minutes. Before serving, top with the juice from half of a lemon.

Yield: 4 servings

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68 Days of Gourmet: Day 56

A dinner salad was a must on this week’s menu. The temperatures have been in the 80s and the days are getting longer and longer. A perfect reason to enjoy a cool, flavorful salad with grilled chicken. I browsed through the grilled chicken salad recipes from Gourmet on Epicurious and this salad was the standout.

It was super easy to prepare – the chicken only has to marinate for 15 minutes and while it’s grilling you can prepare the tomato mixture and plate the salad. This salad is a great healthy and quick option for a weeknight dinner.

Our Easter weekend was awesome! We celebrated my grandmother’s 80th birthday (say happy birthday to Mema – she reads the blog!!!) and cooked up a storm. I baked my favorite Lady Strawberry Cake and the crowd pleasing Chocolate Cake with Chocolate Cream Cheese Frosting. I can’t resist sharing this picture of Mema with her TWO birthday cakes!

I’m teaching FOUR BodyPump classes this week. I predict that I will be sore by the time Sunday rolls around. We’re teaching the new release and it’s really tough – the squats and lunges make me want to cry! And I have some news for you guys…I am going to register for the Marine Corps Marathon tomorrow. I’m so nervous to commit to a race that is 6  months out but it’s a big goal of mine to run a big city marathon and I’ve heard great things about this race. I’ll start slowly building my base in the coming months and really ramp up my training in July. Ahh! I can’t believe I’m 100% committing to another marathon.

And now salad!

One Year Ago: Chocolate Peanut Butter Tart (YUM!)

Grilled Chicken Salad
(Recipe source Gourmet, August 2005)

Ingredients:

1/2 cup fresh lime juice
1 tablespoon mild honey
1/2 teaspoon dried hot red pepper flakes
2 1/4 teaspoons salt
1 cup olive oil
6 chicken breast halves with skin and bones (3 pounds total) – I used 2 boneless skinless breasts and halved the lime vinaigrette
2 large tomatoes, cut into 1/2-inch pieces (2 cups)
2 medium shallots, halved lengthwise and thinly sliced crosswise (1/2 cup)
8 ounces mesclun, thinly sliced (6 cups) – I used baby greens
1 cup loosely packed fresh basil leaves, thinly sliced – omitted because the store was out of basil – so disappointing :(
Sliced avocado (if desired – I added this)

Directions:

PREPARE THE CHICKEN AND SALAD
Whisk together lime juice, honey, red pepper flakes and 3/4 teaspoon salt in a large bowl. Add oil in a slow stream, whisking.

Transfer chicken to a 1-gallon sealable plastic bag and add 1/3 cup lime vinaigrette, then seal bag. Marinate chicken at room temperature 15 minutes.

Transfer another 1/3 cup lime vinaigrette to a bowl, stir in tomatoes and shallots, and marinate until chicken is finished cooking. Transfer another 1/3 cup lime vinaigrette to a large bowl and set aside for cooked chicken.

Remove chicken from bag, discarding marinade, and sprinkle all over with remaining 1 1/2 teaspoons salt.

TO COOK CHICKEN ON A CHARCOAL GRILL
Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).

When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.

Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.

TO COOK CHICKEN USING A GAS GRLL
Preheat all burners on high, covered, 10 minutes, then adjust heat to medium high heat.

Sear chicken on lightly oiled grill rack, lid down, until well browned, about 3 minutes per side.

Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, turning over once, until just cooked through, 10 to 15 minutes. Internal temperature should be 160 degrees.

TOSS GRILLED CHICKEN IN VINAIGRETTE
Transfer hot grilled chicken to large bowl with lime vinaigrette and turn to coat. Leave in bowl 5 minutes, then transfer to a platter and loosely cover with foil.

ASSEMBLE SALAD
Toss together mesclun, basil, tomato mixture and salt to taste. Slice chicken and arrange over salad. Drizzle with some lime vinaigrette and serve.

Yield: 6 servings

*Note: I used 2 boneless skinless chicken breasts and cut the lime vinaigrette in half.

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68 Days of Gourmet: Day 54

This chicken dish is easy and so full of flavor. It was on my original list of recipes to make for 68 Days of Gourmet because it received great reviews and was originally published in 1974 (I’m trying to make something from every decade). I almost didn’t make it because I feel like I’ve done too many chicken dishes but I’m so glad that I did. We will most definitely be having this again. What is it about a delicious sauce that can really take a simple piece of sauteed chicken to a totally different level? I spooned this sauce all over my chicken and rice!

Sorry for the lack of posts over the last few days. I’ve had the best intentions to update but have been so busy. We are under contract on a house that we love and can’t wait to move into. We had been looking since November and getting really frustrated with the process and were so excited when this house popped up. We instantly fell in love. Please keep your fingers crossed that our closing goes smoothly!

And we’ve been celebrating birthdays and visiting with our ridiculously cute nieces. I have a sinful Reese’s Cake to share with you all after 68 Days of Gourmet wraps up!

Lots of exciting things going on! Will keep you guys updated :)

One Year Ago: Grilled Shrimp

Chicken with Red Wine and Vinegar
(Recipe source Gourmet, originally published in 1974)

Ingredients:

1 (3 1/2- to 4 pound) chicken, cut into 8 serving pieces
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon vegetable oil
3 tablespoons unsalted butter
4 large garlic cloves, minced
1/3 cup shallots (about 2 medium), minced
1 medium carrot, finely chopped
2 fresh thyme sprigs
2 Turkish bay leaves or 1 California
1 tablespoon tomato paste
1 cup dry red wine
1/2 cup red wine vinegar
2 tablespoons sugar
1 cup reduced-sodium chicken broth

Directions:

FOR THE CHICKEN
Preheat oven to 350 degrees.

Rinse and pat chicken dry. Season with with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil and 1 tablespoon butter in a 10- to 12-inch heavy skillet over medium high heat. Brown chicken in 2 batches, turning once, about 8 to 10 minutes per batch.

Transfer chicken to a small (13- by 9-inch) oven-safe roasting pan, arranging it in 1 layer. Once all chicken is browned, roast, uncovered, in oven 15 minutes.

FOR THE SAUCE
While the chicken is roasting, discard all but 2 tablespoons fat from skillet. Add garlic, shallots, carrot, thyme sprigs and bay leaves.  Cook over medium heat, stirring and scraping up brown bits, until vegetables are browned, 3 to 6 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, vinegar, sugar and remaining teaspoon salt and 1/2 teaspoon pepper and boil, stirring occasionally, until reduced by half, 5 to 10 minutes.

TO FINISH SAUCE AND CHICKEN
Add chicken broth to sauce along with any juices from roasting pan and bring to a boil. Pour through a fine-mesh sieve onto chicken in roasting pan, pressing on and then discarding solids. Continue to roast chicken, uncovered, until just cooked through, about 15 minutes more.

Transfer chicken with tongs to an oven-proof serving dish and keep warm, uncovered, in turned-off oven.

Meanwhile, boil sauce in roasting pan over high heat (I transferred it back into the original saute pan), stirring occasionally, until reduced to a scant cup. Remove sauce from heat and swirl in remaining 2 tablespoons butter. Season with salt and pepper and pour sauce over chicken.

Yield: 4 servings

*Note, I easily halved this and just used two leg/thighs and only did one batch of browning.

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68 Days of Gourmet: Day 52

I have yet to find the perfect pizza dough recipe so it was definitely something I wanted to try during 68 Days of Gourmet. And unfortunately, I will be continuing the search for the perfect pizza dough because this was not it. This dough wasn’t bad just average. It was pretty difficult to work with – sticky and tore easily. There was pretty much no way I was going to get it into a circle when I was shaping the dough so we ended up with very strangely shaped pizza. Luckily, things looked up once I topped it with all the fixings for barbecue chicken pizza and baked it on a hot baking stone. The dough was crispy and chewy (good for thinner-crust pizzas) and the flavor was nice. Barbecue chicken pizza is a great flavor variation from your typical pizza. If you’ve never tried it you must!

I’m blogging from Atlanta. I’ve spent the weekend here visiting my parents while Brandon has been in New Orleans for a bachelor party. He’s flying back to Atlanta tonight and then we’re making a late night drive to Charlotte. His flight has been delayed and he’s not getting in until 11 so we won’t get back to Charlotte until 3 a.m. at the earliest. Tomorrow is going to be a long day at work!

It’s been a nice and relaxing weekend hanging out in Atlanta with my parents. When I arrived late Friday a yummy pizza from Grant Central Pizza in East Atlanta Village was awaiting…along with some strawberry shortcake (one of my favorite desserts!). Saturday morning I visited a yoga class at Yoga Samadhi in Inman Park. Since the weather was so beautiful, there ended up only being one other guy in the class. It was pretty nice having a semi-private lesson and the instructor, Stephanie, was great! Saturday night we had reservations at Nino’s. It’s a family owned Italian place that’s been open since 1968. It was old-school Italian and really delicious. I believe that there is infinite value in keeping things simple and traditional.

Hope everyone had a fabulous weekend!

One Year Ago: Banana Nutella Muffins

Pizza Dough
(Recipe source Gourmet, June 2003)

Ingredients:

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading, divided
3/4 cup warm water (105-115 degrees), divided
1 1/2 teaspoons salt
1/2 tablespoon olive oil

Stir together yeast, 1 tablespoon flour and 1/4 cup warm water in a measuring cup and let stand until mixture appears creamy on surface, about 5 minutes. (If it doesn’t, discard and start over with new yeast.)

Stir together 1 1/4 cups flour and salt in a large bowl. Add yeast mixture, oil and remaining 1/2 cup warm water and stir until smooth. Stir in enough of remaining flour (1/4 to 1/2 cup) for dough to come away from side of bowl. (It is normal for this dough to be stickier than other doughs you have made.)

Working with floured hands, knead dough on a work surface until dough is smooth, soft, and elastic, about 8 minutes. Relflour hands and work surface when necessary. Alternatively, use a stand mixer fitted with the bread hook and knead on low speed for 8 minutes.

Divide dough in half and form into 2 balls. Generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise until doubled in bulk, about 1 1/4 hours.

To bake, preheat pizza stone in a 450 degree oven for 30 minutes. Add whatever toppings you would like and use a pizza peel or well floured baking sheet to slide pizza onto baking stone. Bake for 18-20 minutes, start checking pizza for doneness after about 15 minutes.

Or try our favorite Barbecue Chicken Pizza!

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68 Days of Gourmet: Day 48

I hope you didn’t think I’d disappeared. My sore throat ended up morphing into laryngitis and a bad upper respiratory infection and we were out of town. I’m just now starting to feel normal again. To give you any indication of how bad I’ve been feeling, I haven’t worked out since Friday morning. Whatever was going on in my chest was not good and I needed to rest.

In slightly more interesting news, we did a five-course chef’s tasting dinner at Woodfire Grill on Friday night. For those of you who aren’t familiar, it’s Top Chef contestant Kevin Gillespie’s restaurant in Atlanta. I’m going to post a recap of that dinner tomorrow night and my experience meeting Kevin!

And now onto the food you see pictured above. I found this recipe for Chicken Hawaii while I was searching for older recipes to make for the 68 Days of Gourmet project. The recipe was originally published in 1953 and featured some of our favorite ingredients – coconut, curry, pineapple, chicken – it was a must try.

I was so excited about serving the coconut curry braised chicken with all of the fun toppings – lime wedges, pineapple, toasted coconut and chopped macadamia nuts. It smelled amazing while it was cooking but then kind of fell flat in the flavor department. I was so disappointed. There just wasn’t enough curry flavor and it was kind of bland. I was explaining the lackluster dish to my dad and he made a good point, the whole can of full fat coconut milk that I added to the curry mixture probably just washed out the flavor. And he made another funny point that in the 1950s people were really just starting to experiment with bold flavors and served a lot of bland dishes. Maybe this was pretty cutting edge in 1953!

So while I won’t be making this again, I still enjoyed cooking it and liked the idea of serving the dish with toppings so it can be customized to each diner’s taste.

One Year Ago: Lady Strawberry Cake (a show stopper!)

Chicken Hawaii
(Recipe source Gourmet, January 2006 – originally published in 1953)

Ingredients:

1 (3- to 3 1/2-pound) chicken, cut into 8 serving pieces
1 teaspoon salt
2 tablespoons vegetable oil
1 large onion, diced
3 tablespoons peeled fresh ginger, minced
2 cloves garlic, minced
2 (3-inch) cinnamon sticks
1 Turkish or 1/2 California bay leaf
1 tablespoon curry powder (preferably Madras)
2 teaspoons all-purpose flour
2 teaspoons sugar (optional)
1 (13 1/2- to 15-oz) can unsweetened coconut milk (not low-fat)

Optional accompaniments for serving: rice, toasted coconut, fresh pineapple cubes, lime wedges, mango chutney,  chopped salted roasted cashews, macadamia nuts or peanuts, chopped fresh cilantro leaves

Directions:

Rinse, pat chicken dry and season with 1/2 teaspoon salt.

Heat oil in a 6- to 8-quart heavy pot over moderately high heat. Brown chicken, turning occasionally, 8-10 minutes. You will probably need to do this in 2 batches. Transfer to plate and reserve fat in pot.

Add onion, ginger, garlic, cinnamon sticks and bay leaf to fat in pot and cook, stirring occasionally, until onion is browned, about 5 minutes. Add curry powder and flour and cook over medium heat for 1 minute, stirring  constantly. Stir in sugar, coconut milk and remaining 1/2 teaspoon salt. Bring mixture to a boil, stirring and scraping up brown bits from bottom of pot. Return chicken and any accumulated  juices to pot and reduce heat to a simmer. Cook, covered, stirring occasionally, until chicken is cooked through. This should take around 20 minutes or until a thermometer registers 165 degrees. Discard cinnamon sticks and bay leaf. Season with salt to taste.

Serve chicken over rice with sauce from pot and toppings.

Yield: 4 servings

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68 Days of Gourmet: Day 68

Are you thinking what I was thinking when I first saw this recipe? Gourmet has a recipe for Cornflake Fried Chicken? I was really shocked! I knew it was something that Brandon would love and I had some cornflakes in the pantry that needed to be used. I made several modifications to the original recipe that included dredging in flour before egg and adding spices to the cornflakes. I decided to bake mine instead of frying it and it turned out great. We did a taste test with Brandon’s fried and my baked and while the baked was definitely missing out on the “fried chicken” taste it was okay with me! Chicken breasts are so big when you pound them out so I saved half of mine to eat over a salad for lunch tomorrow.

I taught BodyPump tonight at the Y. There were 32 people in the class! So exciting. I’m going to yoga tomorrow morning – so looking forward to it after two days out of the studio. After work, Brandon and I are working on making chocolate butterfly wings for the butterfly cupcakes I’m making for my niece’s 2nd birthday Saturday. I am so thankful to have his help with the wings because he just has so much more patience with this type of thing. We’re heading to Sole for a late dinner to take advantage of their Charlotte Restaurant Week menu.

We have a really good chance of getting some snow this weekend! We’ve had two close calls this winter but no snow yet so keep your fingers crossed :)

Cornflake Fried Chicken
(Recipe adapted from Gourmet, July 2008)
Printable Recipe

Ingredients:

2 boneless, skinless chicken breast
1/4 cup flour
1 large egg
1/4 cup milk
2 1/2 cups cornflakes
Paprika or cayenne pepper, optional
1/3 cup vegetable oil
Salt and pepper, to taste

Directions:

Pound out chicken to 1/2 inch thickness (in a plastic bag or between two sheets of plastic wrap or wax paper).

Set up three shallow bowls. Put flour in the first and season with salt and pepper. In the second bowl, whisk together egg and milk. In the third bowl, crush cornflakes and toss with 1/4 teaspoon each of salt and pepper and cayenne and paprika to your liking (about 1/2 teaspoon) if desired.

Heat oil in a large nonstick skillet over medium heat until hot.

Meanwhile, season chicken with 1/4 teaspoon each of salt and pepper. Dredge in flour mixture, shaking off excess flour and then dip in egg mixture, then in cornflakes, pressing to help adhere.

Fry chicken, turning once, until golden and just cooked through, 5 to 6 minutes total. Internal temperature should be 160 degrees. Drain on paper towels.

*Note – I baked mine on a wire rack at 400 degrees for about 10-12 minutes, until internal temperature reached 160.

Yield: 2 servings

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