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Posts Tagged ‘poultry’

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 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 31

I hope everyone had a nice weekend. Mine was full of cooking, house hunting, cleaning and working out. Saturday morning started off with a bowl of oats full of apples, peanut butter, raisins and ground flax while I updated my blog with the seared scallops from Friday night’s dinner. Then I headed out for a quick 3 mile run with Sullie before meeting with our realtor to look at houses.

On Saturday night we finally tried Lebowski’s for dinner. It’s a local bar and grill that actually has great food. I had two sliders – one turkey burger and one “beef on weck.” I’d never had a beef on weck before – delicious! I also had a side of garlic fries because I heard they were the thing to order. This was a big splurge for me – I’m usually all about the sweets and pass on fried food – but they were totally worth it. They had some great looking salads and healthier fare that I’ll have to check out next time. We’ll definitely be going back to Lebowski’s!

When we got home I put together an overnight French toast to have for breakfast the next morning. I was not feeling French toast after our feast but my feelings had changed Sunday morning when I woke up! I’ll be blogging about the French toast soon. It was the perfect weekend treat.

Sunday was devoted to mostly cleaning and organization (our apartment desperately needed it) and of course, my 90 minute hot yoga class at Charlotte Yoga with my very favorite teacher, Suzanne. I look forward to this class all week! Seriously amazing. I saw on the schedule that Grace, the founder of Charlotte Yoga, was assisting in the class so I knew I’d better get there early. I’m so glad I did, the class was packed and they ended up having to send about 20 people away. The room was packed with almost 50 sweaty, hard working yogis!

I actually planned on making Duck a l’Orange last night for 68 Days of Gourmet but I just did not have the energy for it after my day of cleaning and the yoga class. I ended up making Teriyaki Chicken with the chicken breasts I got on sale at the grocery Friday. I was browsing chicken breast recipes from Gourmet online and thought this looked simple and healthy. Brandon and I decided that while this was a nice basic dinner it wasn’t anything special. Neither one of us is super fanatical about teriyaki chicken but if you are then this is a great recipe for you to try. It’s so simple, healthy and the homemade teriyaki sauce is way better than the stuff you buy in a bottle. We didn’t dislike this; it’s just not something I think we’ll make again. I adapted this by changing the sauce to pretty much double it after reading a lot of reviews to do so. Was definitely necessary. I also used boneless skinless chicken instead of boneless, skin on.

So the duck is on the agenda for tonight. Wish me luck! This is my first time preparing duck. Blog update to come soon!

Teriyaki Chicken
(Recipe adapted Gourmet, May 1990)

Ingredients:

5 tablespoons soy sauce
1 teaspoon minced peeled fresh ginger root
3 tablespoons honey
1 tablespoon medium-dry sherry (I did not double this as I’m not the biggest fan of a strong sherry taste)
2 tablespoons white-wine or rice wine vinegar
1-2 garlic cloves, minced and mashed to a paste
2 boneless, skinless chicken breasts

Directions:

In a large, shallow dish, whisk together soy sauce, ginger, honey, Sherry, vinegar and garlic. Pound chicken breasts between two sheets of plastic wrap or wax paper to about ½ inch thickness. Place chicken in marinade and turning to coat. Marinate for at least 20 minutes, turning once.

Preaheat the broiler to high. Transfer chicken to the oiled rack of a broiling pan, reserving marinade. Broil about 6 inches from heat for 5 minutes. While chicken is cooking, boil the reserved marinade until reduced by half. Remove chicken from oven and flip chicken breasts. Brush marinade on tops of chicken and return to broiler for 5-8 more minutes, or until internal temperature reaches 160 degrees, careful not to overcook.

Yield: 2 servings

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68 Days of Gourmet: Day 13

Does it get more comforting than chicken and mushrooms in a cream sauce with noodles? I think not. Stocked with a bunch of leftover mushrooms from the Filet Mignon with Mushroom Sauce and a lot of heavy cream from the best ever Macaroni and Cheese, I decided to try out the Chicken Fricassee recipe in The Gourmet Cookbook. We really love creamy chicken dishes but most of them include cream of yuckiness soup. Although this recipe is not exactly low-cal, it is a delicious and creamy combination of chicken and mushrooms with no fake or processed ingredients.

This dish is nothing fancy, it’s just good old-fashioned comfort food. The chicken was extremely tender after being braised in the chicken broth and vegetable mixture and the finished dish was perfect served over egg noodles. This was a great weeknight meal served with steamed broccoli and rolls alongside.

And on another note…I promise the week after Thanksgiving I will attempt to focus more on recipes that qualify for the “Healthy” category!

Chicken Fricassee
(Recipe source The Gourmet Cookbook)

Ingredients:

1 (3 1/2 pound chicken, rinsed, patted dry and cut into 8 pieces) – I used 3 bone-in, skin-on chicken breasts
Salt and pepper, to taste
2 tablespoons vegetable or olive oil
1 medium onion, diced
1 celery stalk, finely diced
1 clove garlic, minced
1/2 teaspoon dried or fresh thyme
10 ounces (3 cups) mushrooms, sliced
2 tablespoons all-purpose flour
1 3/4 cup chicken broth
1/2 cup heavy cream
1 egg yolk
Garnish: flat leaf Italian parsley

Directions:

Generously coat chicken with salt and pepper. Heat a large, heavy skillet over medium-high heat. Add oil and heat until shimmering. Carefully place chicken in pan, skin side down and cook for about 3 minutes per side, until browned. Remove chicken from pan and reduce heat to medium. Add onion, celery, mushroom and garlic and cook for 7-10 minutes, or until mushrooms and onions have softened. Stir in thyme and flour and cook for another minute or so. Add in chicken broth and bring to a boil. Add chicken, skin side up, and simmer, covered, until chicken is just cooked through. This should take 20-25 minutes and internal temperature should be 160 degrees for breasts and 170 for legs or thighs. Transfer chicken to a plate while you make sauce.

To make the sauce, whisk together cream and egg yolk in a small bowl. Add in 1/2 cup mushroom/broth mixture in a slow stream, whisking constantly. Whisk cream mixture into sauce in pan and gently simmer over low heat (careful not to let it come to a boil) whisking frequently. Sauce should slightly thicken and cook for about 1 minute.

Place chicken over egg noodles and spoon sauce over. Sprinkle with parsley.

Yield: 3-4 servings

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altonturkey

Two posts in one day? I can honestly say I never thought this would happen but this turkey is just too beautiful not to share with my readers while everyone is planning Thanksgiving menus. I can’t take any credit for this bird – it’s my dad’s practice turkey for Thanksgiving. He made this last weekend on the Big Green Egg using Alton Brown’s Good Eats Roast Turkey recipe. If you’re looking for a turkey recipe I think you should give Alton’s a try. I was shocked to see it has received 2,289 reviews and still has 5-stars. Pretty impressive! My dad was very pleased with how this turkey turned out and will be using this recipe on Thanksgiving day.

One of the benefits of cooking your turkey on the Egg is having your oven space available for all your sides and desserts. Also, the smoke flavor and crisp skin is delicious! If you don’t have an Egg, no worries. Alton’s recipe provides step-by-step instructions for the oven.

The only thing my dad did differently was let the turkey air-dry in the fridge for 12 hours before cooking. This dries the skin to help it become golden and crisp while cooking.

Can’t wait to try this turkey on Thanksgiving day!

Good Eats Roast Turkey on the Big Green Egg
(Recipe adapted from Alton Brown)
Printable Recipe: Good Eats Roast Turkey on the Big Green Egg

Cook Time:

BRINE
14-16 hours (1 hour per pound)

AIR CHILL
12 hours

COOK TIME
2 hours 30 min (max)

Ingredients:

1 (14-16  pound) fresh turkey

FOR THE BRINE
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries (my dad substituted 1/2 teaspoon cinnamon)
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

FOR THE AROMATICS
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 rosemary sprigs
6 sage leaves
Canola oil

Directions:

TO MAKE THE BRINE
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Remove the brine from heat, cool to room temperature and refrigerate.

TO BRINE THE TURKEY
The day before you’re roasting your turkey, combine the brine, water and ice in the 5-gallon bucket. Place the turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed. Cover and refrigerate or set in cool area for one hour per pound. Turn the bird once halfway through brining if your turkey is not fully submersed.

After brining time is up, remove the bird from the brine, rinse and pat dry. Place in refrigerator and allow to air chill overnight, about 12 hours.

TO ROAST THE TURKEY
If using the Egg, set it up with a plate setter or pizza stone. Place a cast iron grate (feet side up) on top of that and finally you’ll place the turkey in a roasting pan on top of that (after Egg is preheated). Preheat the oven or Big Green Egg to 500 degrees.

Combine the apple, onion, cinnamon stick and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey in the Big Green Egg with lid down or on lowest level of the oven for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees (or bring the grill temperature down). Set the thermometer alarm (if available) to 161 degrees and remove the turkey to rest when it reaches this temperature. (After 2 hours my dad’s turkey was 163 degrees in the breast and 171 degrees in the thigh).

Let the turkey rest, loosely covered with foil for at least 15 minutes before carving.

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