Archive for Poultry
Asparagus and Brie Stuffed Chicken
Posted by: · Apr 10 2012 · Comments
Oh, how a year goes by. Easter weekend last year I was driving to my in-laws home and I got the much anticipated call from my doctor announcing that we were having a baby. This call was one that sent me pulling over to the nearby rest stop hysterically crying in happiness. This year I found myself driving to Grandma and Grandpa’s with a sound asleep baby girl and a very good reason to be thankful. As I often say, this has very little to do with my food, but really this blog has become has much a diary as it has been a showcase of my food. So… this meal was made after the long haul home from Grandma and Grandpa’s. Easy as can be, healthy and delicious.
Serves 4
Ingredients:
- 4 boneless chicken breasts
- 4 ounces goat cheese brie, thinly sliced into
- ¼ cup finely chopped red onion
- 8 pieces asparagus
- ¼ cup crème fraiche
- Salt for seasoning
Instructions:
Pre-heat oven to 375°.
Butterfly cut the breasts. Place two pieces of asparagus on one side of the butterflied breast, followed by 2 slices of the cheese and a tablespoon red onion. Fold the other half of the breast back over and secure with a tooth pick. Spread one tablespoon crème fraich on top of each breast and season with salt. Place the stuffed breasts in a baking dish and transfer to the oven. Bake for 15-20 minutes or until the center of the breasts are cooked through. Remove from the oven and serve.
Chicken – Eggplant Bake
Posted by: · Apr 02 2012 · Comments
I have been super lazy about posting lately. I like to blame it on the stomach flu that visited me last week and severe lake of sleep. The two, however, are not related. My sweet baby who has slept through the night for the last month recently decided nighttime should really be playtime, that or she wanted to put her gloating parents in their place. Of late, a glance at the baby monitor hasn’t revealed the sprawled out, deep in sleep angel that we have become accustomed to, but rather, a wide eyed, fist chewing, appendage thrashing, cooing and razing monster. All of this activity is usually topped off by just one giggle. I have come to find this sweet little giggle that we usually celebrate is in fact the precursor to full blown screams and me running up to her room in panic. Once cuddled in mom’s arms a chunky hand typically grabs onto my face and a huge grin follows as if to say, “Ha-ha, I won. Now entertain me.” Two hours of rocking and singing and then we start all over again. This game has clearly compromised her sleep needs and obviously mine. As a result, last night two exhausted girls slept without interruption for 9 hours. We are both so refreshed and bright eyed this morning that we can hardly contain our energy. So, Miss Eliza is sitting on my lap, talking up a storm and helping me write up this recipe that I have neglected to post for over a week. Enjoy!
Serves 4-6
Ingredients:
-1 LB chicken breast, diced into ½”pieces
- 1 large eggplant, cut into ½” slices along the width of the eggplant
- 8 ounce package whole wheat penne pasta
- 1 tablespoons olive oil
- 1 tablespoon butter
- ¼ cup finely chopped basil
- 1 large shallot, finely chopped
- ½ cup oyster mushrooms
- ¾ cup canned artichoke hearts, roughly chopped
- 3 tablespoons mascarpone cheese
- 1 tablespoon salt
- 2 cups mozzarella cheese
- ½ teaspoon red pepper flakes
- ½ cup store bought bread crumbs
- 1 large egg, whisked
Instructions:
Pre-heat oven to 425°.
Cook the pasta according to the directions on the package. Drain and set aside.
Heat the olive oil and butter in a large sauté pan over medium-high heat. Add the chicken pieces and lightly brown on all sides. Add the shallots and mushrooms and cook for 5 additional minutes, stirring frequently. Stir in the basil, artichoke, mascarpone cheese, salt, red pepper flakes and the pasta. Remove from the heat and set aside.
Place one layer of eggplant slices on the bottom of an 8” x 8” baking dish. Pour the pasta mixture on top of the eggplant layer and use a spatula to spread out in one even layer. Sprinkle one cup of the mozzarella on top of the pasta and then place another layer of eggplant slices on top. Finally, top the eggplant slices with the remaining cup of cheese, then evenly sprinkle the bread crumbs on top. Use a pastry brush to lightly brush the egg on top of the bread crumbs. Transfer the dish to the oven and bake for 15-20 minutes or until the crust is nicely browned. Remove from the oven and let cool for 5 minutes before serving.
Ground Turkey Stuffed Peppers
Posted by: · Feb 21 2012 · Comments
I made the mistake of touching my eyes and mouth after cutting the red chili for this dish. Don’t feel bad for me. Ellie the dog got it much worse. She is literally a living vacuum cleaner and ate the remaining half of the chili I accidently dropped on the floor. After a coughing fit and frantic pawing at her mouth, she resumed her begging.
Ingredients:
- 1 LB ground turkey
- 4 Anaheim peppers, slit down the middle and seeds removed
- 2 tablespoons olive oil
- ½ finely diced red onion
- 1 cup cherry tomatoes
- ½ red chili, finely diced
- 3 tablespoons finely chopped cilantro
- ¼ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon cumin
- 4 ounces shredded sharp white cheddar
Instructions:
Pre-heat oven to 375.
Heat the oil in a large sauté pan over medium-high heat. Add the onions and red chili and cook for 4 minutes, stirring frequently. Add the tomatoes and continue to cook until the tomatoes softened and open up- about 5 minutes. Fold in the ground turkey and use a wooden spoon to break up the chunks. Continue to cook until the turkey is cooked through. Stir in the salt, cilantro, paprika and cumin and cook for 2 more minutes. Remove from the heat and spoon the turkey mixture into the peppers. Top the stuffing with a handful of the cheese. Place the peppers on a baking dish and bake for 15 minutes or until the cheese is bubbly. Remove from the oven and serve immediately.
Pineapple Chicken
Posted by: · Feb 15 2012 · Comments
I caved to the myth that pineapple can induce labor and gorged on the stuff when I entered my 40th week of pregnancy. My rational self tells me that it was merely coincidence that Eliza made her appearance soon after my pineapple binge. Fortunately, this trip down pregnancy myth lane was a real treat for me as I love pineapple. This dish really showcases this tasty fruit and is super easy to prepare.
Serves 4
Ingredients:
- 3 chicken breast, cut into cubes
- ½ cup pineapple juice
- ¼ cup soy sauce
- 3 pieces thick cut bacon, diced
- 1 cup chopped baby portobello mushrooms
- 1 cup diced pineapple
- 1 teaspoon red chili sauce
- 1 cup chow mein noodles
Instructions:
Place the chicken in a shallow dish and cover with the pineapple juice and soy sauce. Cover the dish and refrigerate for one hour.
Heat a large wok over medium – high heat. Add the bacon and cook until crispy. Drain the bacon fat from the pan and return the pan to the heat. Add the portobello’s to the pan and cook for 3 minutes, stirring frequently. Remove the chicken from the marinade and place in the wok. Cook for a few minutes on each side before adding the pineapples, chili sauce and ½ a cup of the marinade. Continue to cook until the chicken is cooked through. Remove the wok from the heat and fold in the chow mein noodles. Serve immediately.
Chicken and Shrimp Black Beans and Rice
Posted by: · Jan 30 2012 · Comments
I am definitely one to use the good old packaged black beans and rice and add chicken and shrimp rather than opting for the homemade version. There is certainly no shame in that. This time, however, I splurged for homemade for no other reason than I didn’t have a box of the pre-packaged mix in my pantry. I have to believe this version is quite a bit better!
Serves 4
Ingredients:
- 4 pieces thick cut bacon, diced
- 1 LB chicken breasts
- 1 LB large shrimp, deveined and shelled
- 1 cup canned tomato sauce
- 1 12 ounce can black beans, drained and cleaned
- 2 tablespoons cilantro
- 1 cup diced Capari tomatoes
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 2 cups cooked brown rice
- ¼ cup freshly grated parmesan cheese
- 1 tablespoons butter (optional)
Instructions:
Pre-heat oven to 375°.
Trim fat off chicken and place in a non-stick baking dish. Cook the chicken for 15 minutes or until cooked though the center. Remove chicken from the oven and cool either at room temperature or in the refrigerator. Once cool enough to handle, shred the chicken with two forks and set aside.
Heat a large stockpot over medium-high heat. Add the bacon and cook until browned. Drain the bacon fat from the pan. Add the shrimp to the pan and continue to cook on medium-high until the shrimp turns a bright orange color. Stir in the shredded chicken, tomato sauce, black beans, tomatoes, paprika, salt and cilantro. Reduce heat to low and cook for 10 minutes. Fold in the rice, cheese and butter and continue to cook on low until the cheese is fully melted. Remove from the heat and serve.
Snack Food Chicken with Smoked Paprika Sauce
Posted by: · Jan 24 2012 · Comments
I’m a big fan of snack foods and recently found a new favorite. Original Tings are basically a much healthier version of the Cheeto and hail from the same company that makes Pirate Bootie. I was munching on these new treats while deciding what to make for dinner and simply couldn’t part with them so I used them as the coating for chicken. This chicken is amazing on its own and super amazing when paired with a simple smoky sauce. Seriously, a must try recipe.
Ingredients:
- 4 chicken breast, trimmed of fat
- 1 egg
- 3 cups “Original Tings” (Can be found in the health food section of most grocery stores)
- Dash of salt
- 1 tablespoon butter
- ½ cup heavy whipping cream
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
Instructions:
Pre-heat oven to 375°. Whisk the egg and salt together in a shallow bowl and set aside. Place the Original Tings in a food processor and pulse until you have a consistency similar to bread crumbs. Pour the crumbs onto a plate. Dip the chicken in the egg and thoroughly coat both sides of the breasts. Now dip the egg coated chicken in the crumbs. Use your hands to firmly press the crumbs onto the breasts. Place the breasts in a baking dish and transfer to the middle rack of the oven. Bake for 15 minutes at which point the crust should be golden brown.
While the chicken is cooking make the sauce. In a small saucepan melt the butter over medium heat. Stir in the cream and spices and continue to cook until thickened- about 3 minutes.
Drizzle the chicken with the sauce and serve.
Cranberry Chicken Pot Pie
Posted by: · Dec 14 2011 · Comments
Chicken pot pie has to be one of the coziest of meals. I spiced this one up with cranberries and rendered duck fat for a richer, more seasonal flare. This recipe is a bit of a time commitment, but well worth the effort.
Crust
- 2 ½ cups flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- ¼ teaspoon kosher salt
- 1 cup unsalted butter, softened but not quite melted in the microwave
- ¼ cup heavy whipping cream
- 2 tablespoons milk
Filing
- 2 LB whole chicken cut up into thighs, breast, and wings and drums (you should be able to find pre-cut chickens at the grocery store)
- 2 tablespoons rendered duck fat (can be bought at a deli or a gourmet food store)
- 2 cups carrots, peeled and chopped into ½” pieces
- ¾ cups chopped leeks (use just the white part of the leek)
- ¾ cups cranberries
- 3 tablespoons finely chopped flat leaf parsley
- 1 teaspoon salt
- ¼ teaspoon white pepper
- 1 cup heavy whipping cream
- ½ cup chicken stock
- 1 tablespoon butter
- 2 tablespoons flour
- 1 egg
Instructions:
Start with the crust. In a standing mixer fixed with dough hook mix the flour, sugar, baking powder and salt on medium speed. Cut the butter into the flour mixture followed by the cream and the milk. Continue to mix until a smooth dough forms. Remove the dough from the bowl and roll into a smooth ball. Wrap the dough with wax paper and refrigerate for at least 2 hours before use.
Meanwhile, cook the chicken. Pre-heat the oven to 400°. Lay the chicken pieces out on a large baking dish. Cook for 45 minutes flipping the chicken pieces once. Remove the chicken from the oven and let cool to room temperature. Once the chicken is cool enough to handle remove the skin and discard. Remove the meat from the bone and chop the meat into ½” cubes. You should have about 2.5 cups of cubed chicken meat in all. Set the chicken aside.
Now heat a Dutch oven over medium-high heat. Add the duck fat and coat the bottom of the pan. Add the carrots and leeks and sauté for 5 minutes. Stir in the cranberries, chicken, parsley, salt and pepper. Continue to cook for 4 minutes before adding the cream and stock. Bring to a slight boil and reduce heat to low. Soften the butter in the microwave and mix with the flour to form a paste. Whisk the paste into the chicken mixture and stir until thickened – about 2 minutes. Remove the pan from the heat and set aside.
Pre-heat oven to 400°.
Remove the dough from the refrigerator and divide into 8 equally sized balls. Roll out each ball to 1/8” thickness on a floured surface. To make 4 individual pies, use petite pie dishes that have about 6-7 ounce capacity. Place one piece of the rolled out dough into each pie dish. Be certain to lightly press the dough against the sides of the dishes. Spoon the chicken filling on top of the dough until it is flush with the top of the dish. Now top each dish with another rolled out piece of dough. Pinch the edges of the base dough together with the top dough. Use a small knife to poke vent holes in the top dough. If you have leftover dough you can use a cookie cutter to make decorative dough cutouts to be placed on the top of the pies. Whisk the egg in a small bowl and brush the top of the pies with the egg. Place the dishes on a baking sheet and transfer to the oven. Bake for 30-35 minutes at which point the pies should be bubbling and have a golden brown crust. Let the pies cool for 10 minutes before serving.
Lingonberry Chicken
Posted by: · Dec 10 2011 · Comments
Growing up we had cases of lingonberry jam in our pantry and for good reason – the stuff is delicious! The lingonberry is a tart Scandinavian berry and the resulting jam is perfect with meats, on toast or on top of ice cream. Here I paired my favorite condiment with a farmer’s cheese, parsley and chicken breast for a very simple, very tasty and very festive dinner. Enjoy!
Ingredients:
- 4 chicken breasts
- ¼ cup lingonberry jam, plus extra for serving
- 4 ounces farmer’s cheese, thinly sliced
- 3 tablespoons finely chopped flat leaf parsley
- ¼ teaspoon kosher salt
Instructions:
Pre-heat oven to 375°. Place chicken breasts on a baking sheet and sprinkle with the salt. Spread a tablespoon of jam on top of each breast then evenly sprinkle the parsley. Top each breast with a few slices of cheese. Place a tin foil tent on top of the baking dish before transferring the dish to the oven. Bake for 10 minutes. Remove the tent and continue to cook for 5 additional minutes. Remove the chicken from the oven and cut into 1/2” slices. Serve immediately with a large spoonful of jam on the side.
Turmeric and Raisin Chicken
Posted by: · Nov 08 2011 · Comments
Oh the places one can find recipe inspiration. This meal came to fruition after a surprisingly delightful lunch aboard a flight from Newark to Chicago this past weekend. A mental note of some of the key ingredients allowed me to make my own version of the turmeric chicken I enjoyed on my last pre-baby flight. The resulting chicken recipe provided for dinner last night and lunch today.
Serves 4
Ingredients:
- 1 LB chicken breasts, trimmed of fat and chopped into ½” cubes
- 2 teaspoons olive oil
- 1 tablespoon butter
- 1 teaspoon turmeric
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup golden raisins
- ¼ cup roasted pumpkin seeds, can be found in the health food section of most grocery stores
- 2 tablespoons peanut butter
- 2 cups cooked brown rice
Instructions:
Heat the olive oil and butter in a large non stick skillet or sauté pan over medium-high heat. Evenly coat the pan with the oil butter and add the chicken. Cook on both sides for a few minutes or until slightly browned. Add the turmeric, cinnamon, salt, raisins, pumpkin seeds and peanut butter continue to cook for 2 minutes, stirring frequently. Remove from the heat and serve atop brown rice.
For a leftover lunch spoon chicken onto the center of heated wheat wrap along with a touch of mayonnaise and a handful of arugula. Wrap and enjoy!
Apricot and Ham Stuffed Phyllo Shells
Posted by: · Aug 09 2011 · Comments
Yesterday was a momentous day in our family. We had the pleasure of seeing our healthy little baby on an ultrasound and with that we discovered the baby’s gender. As a result, I had the opportunity to see fear, shock and joy all present themselves simultaneously on my husband’s face at the news that another female would be joining our household. As the day progressed the shock slightly wore off and Justin jokingly said, “But we already have enough females in this house.” He of course was speaking to our female dogs and me. Despite his fear of an estrogen overload, he will no doubt be a sucker for this little girl, much the way that my father was for his girls.
Today is the anniversary of my dad’s death and I only see it fitting that this wonderful news came in such proximity to what is usually a very sad day. I also can’t help but reminisce about dad today- a brilliant, kind and wonderfully silly man who adored his family. He was a man who never missed his kids sports events, always managed to cheer up the most ornery teenage girl (me) and set a profound example for the type of man I should marry. There is no question that my husband and father are very similar- almost annoyingly bright, competitive to no end, talented craftsmen, consistently loyal and wonderful husbands. I am certain Justin will be just as great as a father to this little girl as dad was to me.
This meal, of course, has nothing to do with the above but it was quite delicious and eased the nerves of the most anxious future father.
Serves 6
Ingredients:
- 1 LB boneless chicken breasts, trimmed of fat, cut into 2”x 2” pieces and pounded to ½” thickness
- 1 tablespoon butter
- 1 teaspoon olive oil
- ¼ cup balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ¼ LB Bucheron cheese, cut into ¼” slices (can be found in most fine cheese stores)
- 1 cup spinach, roughly chopped
- 6 slices black forest ham
- ¾ cup apricot preserves
- 2 packages Pepperidge Farm Ready Bake Phyllo Shell thawed to room temperature
Instructions:
Pre-heat oven to 400°.
Heat the butter and olive oil over medium-high heat. Add the chicken pieces and begin to brown. Add the balsamic vinegar, salt and sugar. Cook the chicken until browned on both sides and the balsamic has thickened, about 8-10 minutes total. Remove the chicken from the heat and set aside.
Lay the pastry shells on a buttered cookie sheet. Transfer to the oven and cook for 15 minutes. Remove from the oven and use a spoon to remove the interior circle of the phyllo puff leaving an indentation for stuffing the remaining ingredients. Start by placing half a slice of ham at the bottom of each shell followed by a few tablespoons of chopped spinach then one piece of chicken then one tablespoon apricot preserves and topped with a few sliced of cheese. Return to the oven and cook for 10 more minutes or until the cheese is melted and bubbly. Cool for 5 minutes before serving.
