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Posts Tagged ‘chicken’

Warm Greek Salad

warm greek salad

Part of my Greenling Box was this awesome Chicken salad, which included:

organic garlic
organic crushed red pepper
organic kale
organic chicken breast
organic brown rice
organic black olives
Dill Vinaigrette (organic red wine vinegar, organic lemon juice, organic agave nectar, organic canola oil, organic mustard, organic dill)

Get the kit and make this salad!

I left out the tomatoes that came with it, Little Sister got a hold of them and demolished half the container, so she was awarded the remaining tomatoes.   I’m normally not a huge olive fan, but this worked because they provided the salty bite needed to round out the dish.  There was no salt added to the chicken, only black pepper.

Given the list of ingredients, you could expand the portions of this to feed more hungry friends.  You know you could swap out the olives for dried cranberries and apple pieces!  For those of you without allergies, throw in pecans or something.  Have fun and play with your food.

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2011-10 lemon poppy loaf 2

We were at a friend’s house this weekend to celebrate Mike’s birthday.  Friend of friend Sam made Avgolemono for everyone.  She graciously allowed me to share her recipe for this lemon egg soup, which was amazingly tangy and silky. A flavorful soup is one that takes time, love and affection. Like raising a child, you have to watch it carefully, give enough to keep it going, and know when it’s time to let go. A poignant analogy as many parents I know have let their chicks out of the nest to join the collective (a.k.a. college). My aunt is probably freaking out right about now as my youngest cousin begins his college career. Boy, do I feel old saying that!

Anyways, on to the soup!

Sam described creating the foundation of the soup with a homemade chicken stock. You can find posts here and here which discuss stock. For this soup, a simple mirepoix and a roasted chicken will suffice. Over a period of 8 hours, the stock should be watched, more water added as needed to extract every bit of chicken flavor from the carcass of a lemon-rosemary roasted bird. Keep the breast meat aside, but everything else can be used for stock. If you don’t have all day to make soup, you’re forgiven, go ahead and use the box or cubes instead. You’ll need 10-12 cups of stock. This will make 8-10 servings, depending how hungry y’all are.

Add shredded breast meat to the stock. Simmer while you work on the next step.

Get 1 cup of freshly squeezed lemon juice (about 10 lemons), less if you’re making less soup.

Separate 6 eggs. Set aside the whites (make a lemon meringue pie or something!). Whisk the yolks then add small amounts of stock from the soup to temper the eggs.

Add the lemon juice to the tempered yolks while whisking.

Turn the temperature down to a bare simmer. Slowly incorporate the yolks into the soup. Adjust the salt if needed.

OPTION: For people who can eat gluten, some cooked orzo may be added to this soup. Sam left it separate from the soup so everyone could choose to add some (or not) to their respective bowls. You can cook the pasta in the stock for 10 minutes before adding the chicken meat as well.

Thanks Sam for sharing your soup!

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  • 12 – 16 chicken drumsticks
  • 1 cup orange marmalade
  • 1/4 cup soy sauce
  • 2 Tbsp apple cider vinegar
  • 1/4 cup balsamic vinegar
  • pepper to taste

Combine everything except the balsamic vinegar in a container with a lid or resealable zip top bag resting in a bowl or casserole dish.  Marinade overnight in the refrigerator, turning to coat a few times.

Pre-heat the oven to 350ºF.

Line a roasting pan with foil.  Pluck the chicken drumsticks from the marinade and place in a single layer in the lined pan.  Roast for 1 hour.

While the chicken is in the oven, strain the marinade into a small pot.  Add the balsamic vinegar and bring to a simmer.  Reduce to a thick syrupy glaze.  Remove the chicken roasting pan from the oven and brush the glaze over the chicken.  Return the pan to the oven for another 20 minutes or until done.

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mom mango chutney chicken

I love jam and the cousins, jelly, butter and chutney.

Mom sent me a jar of her mango chutney and plum jam for Christmas.  I finally decided it was time to crack open the chutney.  She uses raisins and mango as the fruit.  I browned some chicken thighs, spiced them up with masala and cayenne pepper, then poured in the chutney and some hot water to form a sauce.  The mild acidity of the chutney with the smoky Indian spices worked perfectly.  I was tempted to add coconut milk and glad I held off!

Sweetberry Farms is open again and I swear this will be the year that I make it out there before the strawberries are gone!  Mom being here is a good motivator.  I’d love to swap jam at an upcoming ATXswappers event if scheduling permits.

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Hardly a recipe, it’s just a dinner during the week that is easy to throw together.  Chicken breasts seasoned with Montreal Steak spice blend, red pepper and onion slices were added a few minutes after the breasts were flipped.  Make fluffy rice.  Steam veggie mix from the freezer.  Do not use canned veggie mix, or canned green beans.  On the farm, we always froze our garden peas for winter.  I never had canned veg until Hubby made them for me for dinner when we were dating.  Sure, he can cook, but leave the ingredient shopping to me.  Well, I guess I did have canned tomatoes, as Grandma canned them from her garden.  Let me rephrase:  I never had commercially canned vegetables until 2003! 

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  • 3 butterflied chicken breasts
  • soy sauce
  • orange marmalade
  • honey

Mix the marinade in a bag, use equal parts soy to marmalade and about 3 tablespoons of honey.

Marinade the chicken in a bag in a spill proof container in the fridge for 24 hours.

Drain the chicken and BBQ over medium hot coals until done.

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Molé, made from scratch is not something commonly done these days in Mexican homes.  It’s easier to buy a paste as it is to buy prepared Phylo dough.  Nobody does these by hand unless you are compelled to do so.  From my understanding, molé is akin to chili, everyone has their own recipe.

Given the fact that I have not reached that level of kitchen skill (at least in Mexican/Latino cuisine) I used a can of prepared molé for my chicken.  This was a challenge and spur of the moment dinner after a short jaunt to the store for a curtain rod.  We can never go shopping for just one item and browsed around until hunger set in.  The molé was there and it was selected for a quick dinner.

Following the vague memory of a molé and instructions from Hubby, I was able to put this together.  The most important part is to remember to dilute the canned molé paste with a chicken stock, a 4 to 1 ratio give or take.  Sauté onion and peppers along with chicken breasts, season with cumin and garlic, salt and pepper.  Blend the molé paste with some of the stock to a thin liquid.  Add the stock and molé to the pan, bringing it to a gentle simmer.  The sauce may reduce and thicken as it simmers, you can add a few tablespoons of water to keep a consistency you prefer.

Serve with a side of fideo, warm tortillas and Mexican cheese and you will be in the middle of Mexico before you know it.

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