Blue Stilton Stuffed Chicken over Sweet Potatoes

Every time we shop at our local Trader Joe's grocery, we have to spend a few minutes perusing the cheese counter.  Not only can you pick up some great bargains, but the selection of cheeses is quite extensive.  You can buy Saint Andre' Brie, which is one of my longtime favorites, or choose from many varieties of Gruyere, Goat cheese, Parmesan Reggiano, or even a simple Pub Cheese Spread to serve on crackers.

Today we bought a wedge of Blue Stilton cheese and we were thrilled with the delicious results.   This type of blue cheese is actually quite unique.  Blue Stilton can only be made in 5 counties in England, in order to be called Stilton.  These are many companies that try to duplicate this cheese, but they can never match the flavor of the real thing.  Stilton has that familiar blue cheese taste with a smooth and creamy texture, and it made a great filling for a chicken breast.

 

By making a small slice lengthwise down the side of each chicken breast, we stuffed a spoonful of Stilton into each piece of chicken.  Next, we seasoned the chicken with salt and pepper, then gave it a quick sear in a very hot skillet coated with olive oil and butter.  Super easy.  After that, the skillet went in the oven for about 10 minutes to finish cooking the chicken.  It also gave the chicken a nice golden finish on the bottom, so we serve the chicken bottom side up and it was beautiful.

The chicken was served on a bed of mashed sweet potatoes, and the final touch was the Blue Stilton Sauce.  White wine, olive oil and butter are combined with a bit of cream and some more Blue Stilton.  Once the cheese is melted, the sauce can be spooned over the chicken and potatoes before serving.  Not only was the sauce delicious with the chicken, it was even better combined with the potatoes. 

This is a very simple dish to prepare and actually looks quite elegant when served.  Be sure to serve the extra sauce on the side.  It is sure to get rave reviews.  Enjoy!!

4  Chicken Breasts, about 5 ounces each
4 tsp  Blue Stilton  (I sliced 4 long wedges of cheese)
Kosher Salt and Ground Black Pepper
3 TB  Salted Butter
1 TB  Olive Oil
1 TB  Minced Garlic

1 TB  Olive Oil
2 TB  Butter
1/4 cup  White Wine
1/2 cup  Heavy Cream
4 oz  Blue Stilton Cheese

4 Sweet Potatoes, peeled and chopped small
2 TB  Butter

Preheat oven to 400 degrees.  Place the sweet potatoes in a pot of salted water and cook until tender.

Slice the chicken breasts lengthwise to form a pocket, and stuff one teaspoon of cheese into each piece of chicken.  Roll the chicken slightly to seal and secure the cheese so it does not leak out once melted.  Use 2 toothpicks to tightly close the pocket, then season the top of each chicken breast with salt and pepper.

In a large ovenproof skillet, heat 3 tablespoons butter with 1 tablespoon olive oil over medium-high heat.  Add the garlic and sauté for 2 minutes.  Add the chicken breasts to the skillet, seasoned side down, and cook for 4 - 5 minutes or until golden, then carefully turn the chicken over. Cook an additional 3 minutes, then transfer the skillet to the oven and cook for about 10 minutes or until the chicken is fully cooked through and the juices run clear.

To prepare the cheese sauce, in a small saucepan, melt 2 tablespoons butter and 1 tablespoon olive oil, add the white wine and simmer the mixture until the wine has reduce by half.  Add the cream and stir until warm, then add the Stilton and remove the saucepan from the heat.  Continue to stir the sauce until the cheese has melted.  Add a pinch of salt, if needed.

Drain the potatoes and mash until very smooth, then add the butter, stirring to combine.

Place a serving of sweet potatoes on each plate, then place a piece of chicken onto the potatoes, placing the bottom side up.  Spoon the Stilton sauce over the chicken and serve the extra on the side.

Tarragon Chicken Thighs

I love fresh tarragon!  It has a very distinct anise flavor and it works well with chicken, fish or vegetables.  Although tarragon is used extensively in French cooking, it is not used very often in American cooking.  If you've never cooked with fresh tarragon, this is a great recipe to try.  Tarragon can be purchased fresh in your local market during the spring and summer months, and it can be purchased dried, but the fresh flavor is much more bright and aromatic.

For this recipe we wanted to showcase the tarragon flavor by using it with chicken.  Chicken thighs make an inexpensive dinner and they have much more flavor than the white meat, and tarragon adheres to the dark meat very nicely.

The seasoning for this recipe is super easy, by using a compound butter.  This is made with a mixture of butter, olive oil, minced garlic and chopped tarragon.  Mix the butter, rub it onto the chicken, pour a little white wine around the chicken, then pop it in the oven. Dinner is ready in about an hour.  Enjoy!!

8 - 10  Chicken Thighs
Kosher Salt and Ground Black Pepper
4 oz  Salted Butter, softened
1 TB  Olive Oil
1 TB  Minced Garlic
2 TB  Chopped Fresh Tarragon
1 cup  White Wine

Preheat oven to 425 degrees.  Rinse the chicken thighs under cool water and pat dry with paper towels.  Place the chicken on a roasting pan and sprinkle lightly with salt and pepper.

In a small bowl combine the butter, olive oil, garlic and tarragon, blending with a fork until smooth.  Rub a teaspoon of the compound butter onto each chicken thigh, rubbing half inside the skin and the other half on the outside of the skin.  This will help season the meat and keep it moist, while making the outer skin crispy.

Pour the white wine around the chicken thighs and bake for 15 minutes.  Reduce the heat to 375 degrees and cook for 30 - 40 minutes longer, or until the chicken juices run clear and the chicken is golden and crispy.

Crispy Crunchy Fried Chicken

The inspiration for this meal was a bag of collard greens that my husband brought home from work.  His co-worker had been bringing these into work all week and everyone was quite excited to take a giant bag of "greens" home to cook for dinner or even breakfast.  My problem was, I had never even "seen" collard greens up close, let alone cooked them.  (Hey, I grew up in the north! lol)  So that was my challenge, to cook these collard greens in such a way that even our picky eater might just try a bite or two.

 

So tonight we made a very Southern meal of Crispy Crunchy Fried Chicken, Sautéed Collard Greens and Baked Corn Pudding.  You can't get much more Southern than that!  The recipe for the fried chicken was pretty simple and includes a mixture that I find works very well to help the coating stay stuck to the chicken.  A base of half and half (or you could use buttermilk) seasoned with lemon pepper, followed by a three part coating mixture of flour, to help the coating adhere and hold in the juices, cornmeal, for a touch of sweetness and a crispy crust, and panko crumbs for the crunchy factor. All of these combine to create a super crispy and crunchy exterior while the chicken juices stay in to keep the meat moist.

8 - 10  Chicken Drumsticks
1-1/2 cups  Half and Half  (or buttermilk)
2 tsp  Lemon Pepper
1 tsp  Kosher Salt
1 cup  Flour
1 cup  Yellow Cornmeal
1 cup  Panko Breadcrumbs
2 tsp  Kosher Salt
2 tsp  Ground Black Pepper
Oil for Frying

Rinse the drumsticks and pat dry with paper towels.  In a shallow bowl combine the half and half, lemon pepper and 1 teaspoon salt.  Add the drumsticks to the mixture and marinate for 20 minutes.

In a large bowl, combine flour, cornmeal, panko crumbs, 2 teaspoons salt and pepper, and stir.  Using tongs, remove the drumsticks from the marinade one at a time, allowing the excess liquid to drain off, then dip the drumsticks into the flour mixture, and place the coated drumsticks on a platter.

In a large heavy-based skillet, heat oil over medium-high heat. When oil is hot and shimmering, carefully add the drumsticks to the oil and fry for 6 - 8 minutes or until crispy, then turn the drumsticks over and cook for about 8 minutes longer, or until the juices run clear.  (You may need an additional 3 - 5 minutes if the drumsticks are a bit larger.)

Drain the drumsticks on paper towel lined platter, then serve.

Chicken and Asparagus with Tarragon Cream Sauce

After a busy day, it's nice to have a delicious go-to dinner that can be put together quickly, without too much prep, and can be served in one dish.  A meal that's something better than a salty, hamburger-and-pasta-in-a-box type of dinner would be even better.  This recipe is just that type of meal and it doesn't require lots of pots and pans to prepare.  Just one sauté pan for the main course and one pot to cook some noodles and dinner is served. 

 

This dish is assembled in three basic steps.  First sauté the chicken, then sauté some asparagus and mushrooms, then make a quick sauce of white wine, chicken stock, cream and mustard with a sprinkle of tarragon** to infuse a layer of elegant flavor.  Mix everything together, pour over noodles and dinner will be on the table in about 30 minutes.  This dish is fast and easy, but the tarragon cream sauce makes it nice enough to serve guests. Enjoy!!

2 TB  Olive Oil, divided
2 lbs  Boneless Skinless Chicken Breasts, thinly sliced into 1-inch pieces
Salt and Freshly Ground Black Pepper
1/2 lb  Fresh Baby Asparagus Spears, peeled, with ends removed, cut into 1-inch pieces
8 oz  Portobello Mushrooms, cut into thick slices
1 large  Shallot, minced
3/4 cup  Dry White Wine
1 cup  Chicken Broth
1/2 cup  Heavy Cream
2 TB  Coarse Grain Mustard
1 TB  Cornstarch plus 1 TB  Heavy Cream (if needed for thickening)
1 TB  Chopped Fresh Tarragon ( or 1/2 tablespoon dried Tarragon)
Prepared and Buttered Noodles

In a large skillet, heat 1 tablespoon olive oil over medium-high heat.  Season the chicken with salt and pepper and add to the skillet in a single layer.  Cook the chicken for 3 minutes, turn and cook 2 minutes longer, until the chicken is beginning to brown but is not fully cooked through.  Use a slotted spoon to transfer the chicken to a platter.  Cover and keep warm.

Add 1 tablespoon olive oil to the pan, then add the asparagus and sauté for 3 minutes over medium-high heat, then add the mushrooms and shallot and cook 3 minutes longer.  Add the wine and cook until the wine has reduced, about 2 minutes.  Add the chicken stock, cream and mustard to the pan, stir and bring the sauce to a low boil.  Simmer until the sauce has reduced by half, about 6 - 7 minutes.  If the sauce is too thin, combine the cornstarch and 1 tablespoon heavy cream in a small bowl until smooth.  Add this mixture to the sauce and stir until thickened.

Return the chicken to the pan, including any of the collected juices, stir and simmer over medium heat until the chicken is cooked through, about 4 minutes.  Season with salt and pepper to taste, then sprinkle with the tarragon and stir to combine.  Serve over buttered noodles or rice.

** Note:  If you are not familiar with Tarragon, here is a little information on this tasty herb.  Tarragon is a slightly sweet, anise-flavored herb that is used in béarnaise sauce and is known as one of the four fine herbs of French cooking, along with parsley, chives and chervil.  Tarragon plants can be difficult to find.  When shopping for Tarragon plants, remember to purchase only the French variety.  Most local stores carry Russian Tarragon, which is a very mediocre substitute, or Mexican Tarragon, which is actually a very bitter weed.  In my opinion, neither of these should be used for cooking, but they are unfortunately sold and marketed for cooking purposes.  If you cannot find fresh Tarragon, substitute a 1/2 tablespoon of the dried variety.  Also, some markets now carry fresh Tarragon is small packages in the produce department.

Crispy Butter Chicken

Crispy Butter Chicken is an Italian dish that is simply the best chicken dish I have ever eaten. It's really that good!  Using very basic ingredients, and some more of those salty little capers that I've been enjoying so much, this dish is all things.  It's fast to prepare, it's something your kids will love, and the flavors of capers, lemon, oregano and basil make the chicken incredibly tasty.  Oh yes, and it's cooked in butter.....lots of butter!

 

OK, I know this is the time of year when everyone is trying to eat healthy, but once in a while you have to splurge and enjoy a special treat for dinner.  And I can't think of a better reward for all your days of calorie counting than this mouth-watering chicken.  Enjoy!!

3  Boneless /Skinless Chicken Breasts, about 1-3/4 lbs, halved horizontally (5 - 6 oz portions)
1 cup  Flour
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1 cup  Italian Bread Crumbs
3 TB  Grated Parmesan Cheese
1-1/2 tsp  Dried Oregano
1 tsp  Dried Basil
4  Large Eggs
1-1/2  sticks  Unsalted Butter
3 TB  Capers, drained
2 TB  Lemon Juice

Use a meat mallet to lightly pound the chicken so they are an even thickness, about 1/2-inch thick.

In a shallow dish combine the flour, salt and pepper.  In a second dish combine the bread crumbs, cheese, oregano, and basil.  In a medium bowl scramble the eggs.

Working in batches with one piece of chicken at a time, dredge the chicken in the flour, then into the egg, then into the bread crumbs.  Press the crumbs into the chicken to help the crumbs adhere.  Place coated chicken onto a baking sheet.

In a very large skillet, melt 1 stick of butter over medium heat.  Add 3 pieces of chicken to the pan and cook until golden and crispy, about 4-5 minutes, then turn and cook 4 minutes longer.  Transfer the chicken to a serving dish and cover to keep warm.  Repeat with the remaining 3 pieces of chicken.

When all 6 pieces of chicken are cooked, add the remaining butter to the pan and stir.  Add the capers and lemon juice to the pan and stir, loosening any browned bits, and saute for 3 minutes until the sauce is warm.  Place one piece of chicken on each plate, and add a few spoonfuls of sauce over the chicken.  Serve extra sauce and lemon wedges on the side.

Garlic-Sweet Chili Chicken Stir-Fry

Tonight we made a yummy chicken stir fry with a bit of a Thai influence from red pepper and lime, and it was a great way to use lots of ingredients I already had on hand.  That's the best thing about a stir fry, it's not an exact recipe, but more of a guideline that you can adjust and remix the flavors that work best for you.

 

We started with a selection of colorful veggies, shredded cabbage, onions, carrots, red and green peppers, and snow peas and sauteed them in peanut oil with ginger and red pepper flakes.  You could also use broccoli, celery, bean sprouts or mushrooms.  Next, we sliced up some chicken breasts and gave them a quick marinade in soy sauce and garlic.  For a simple sauce we used sweet chili sauce blended with lime juice and just a touch of cornstarch.  This wasn't a heavy sauce dish at all, the sauce was more of a compliment to the veggies and other flavors, and that helped keep the dish light.

The flavors were amazing and I loved how the hint of lime balanced with the spiciness of the red pepper flakes.  It wasn't hot and spicy, just a bit of heat to round out the citrus.  Everyone gave this recipe a thumbs up, and the picky eater in our family even tried the red peppers and snow peas. There is hope for her!  Enjoy!!

1 3/4 lb  Boneless, skinless Chicken Breasts, thinly sliced
1/4 cup  Soy Sauce
2 TB  Minced Garlic
1 TB + 1 tsp  Peanut Oil, divided
1/2 tsp  Red Pepper Flakes
1 tsp  Grated Fresh Ginger
1 small Onion, thinly sliced
2  Carrots, julienned
1 cup  Snow Peas, trimmed
1  Green, Yellow or Red  Bell pepper, thinly sliced
3 cups  Shredded Green Cabbage
1/2 cup  Sweet Chili Sauce
3 TB  Lime Juice
1 tsp  Salt
1 TB  Cornstarch

Place the chicken in a glass bowl and add the soy sauce and garlic.  Stir to combine and marinate for 1 hour.

Add the peanut oil to a large skillet or a wok set to medium-high heat.  When oil shimmers, add the red pepper flakes and ginger and stir fry for 1 minute.  Add the chicken to the pan, reserve the marinade from the chicken and set aside, and stir fry the chicken until browned.  (You might need to work in batches so you don't overcrowd the pan.)  Remove the cooked chicken from the pan, and cover to keep warm.

Add 1 tsp peanut oil to the pan, heat until warm, then add the onion, carrots, and peppers.  Stir fry 2 minutes over medium-high heat, then add the snow peas and cabbage, stirring to combine.

When the cabbage has softened slightly, add the chicken back to the pan, stirring to blend in the chicken.

Combine the reserved marinade with the sweet chili sauce, lime juice, salt and cornstarch and stir.  Pour the mixture into the pan and stir, cooking 2 - 3 minutes until the sauce has thickened.  Serve with or without rice.  Serves 6.

Beer Braised Chicken Drumsticks

The process of braising meats is somewhat of a lost art, but one that we really should revisit more often.  For generations people have been using this method of cooking to cook meats low and slow, which helps the flavors develop and also helps tenderize the meat.  Not only does braising deliver a super tender cut of meat, it is also a very simple process.

Braising is simply browning meat, poultry or vegetables in fat, such as olive oil or butter, then tightly covering the pot and cooking the foods at a low temperature for an extended amount of time.  This works extremely well with less expensive cuts of beef.  If you find chuck, round or rump roasts on sale, these are all great cuts of beef that will benefit from the slow roasting effects of braising, and you can save some money, too.

   

For this dish we used chicken drumsticks, which I love to experiment with.  Chicken drumsticks and thighs have so much more flavor than white meat, and were even better in this dish when they were slowly braised in a rich, dark beer.  We added small pearl onions and a generous amount of mushrooms to give this dish a nice earthy flavor, and the white wine and herb broth brought all of the delicate flavors together.  Enjoy!!

1 TB  Olive Oil
10 - 12  Chicken Drumsticks (or substitute thighs)
1 cup  Flour
1 tsp  Kosher Salt
1 tsp  Ground Black Pepper
2 TB  Butter
1 TB  Olive Oil
2 cups  Frozen Pearl Onions, defrosted
16 oz  Button or Portobello Mushrooms, cleaned and quartered
1 TB  Minced Garlic
1  12 oz Bottler Dark Beer
1 cup   College Inn White Wine and Herb Chicken Broth
2  Bay Leaves
2 TB  Flour
2 TB  Milk
Additional Kosher Salt and Ground Black Pepper, as needed

Heat olive oil in a large heavy-based pot, over medium-high heat.  (A cast iron dutch oven works great for braising.)  Combine the flour, salt and pepper in a shallow dish.  Dredge the chicken in the flour mixture, then add chicken to the pan and sear on all sides until golden brown, about 8 minutes total.  Remove the chicken to a platter and cover to keep warm.

Add the butter and 1 TB olive oil to the pan.  When butter is melted add the onions, mushrooms and garlic to the pan and saute until tender, about 4 minutes.  Stir in the beer and continue to stir, reducing the sauce to about half.  Add the broth and bay leaves to the pan and stir.

Return the chicken to the pot, nestling the chicken into the sauce and vegetables, cover with a tight fitting lid and cook for 45 minutes over medium-low heat.

When ready to serve, remove and discard the bay leaves, then remove the chicken to a platter and combine the flour and milk in a small bowl, stirring until smooth.  Add a few spoons of the braising liquid to the flour and milk mixture, then add the mixture to the pot.  Cook for 3 - 5 minutes until the sauce thickens.  Serve the chicken over rice or noodles with a generous spoonful of sauce on top.

Chicken with Prosciutto and Spinach-Basil Pesto

A few weeks ago, we watched an episode of Lidia's Italy in America, which is a great PBS cooking show featuring Lidia Bastianich.  She was preparing a beautiful pesto that was made with a mixture of basil and spinach and I could not wait to try it!  I love anything with spinach, but using it as part of pesto just made so much sense.

 

First, I wanted to come up with a recipe that would highlight the pesto, so all of those bright flavors would come through.  So I decided on a stuffed chicken breast with a little prosciutto added in for balance, and the results were wonderful.  The recipe below is a slight variation of Lidia's.  We went a little lighter on the walnuts and a touch lighter on the oil, but you can easily adjust these to your own taste preference.

This was a super easy dinner to prepare and it's even fancy enough to serve guests.  We served the stuffed chicken with a few slices of fried polenta that were topped with a sprinkle of Italian cheese and a drizzle of the same spinach-basil pesto.

3  Boneless and Skinless Chicken Breasts, pounded out to 1/4-inch thick
Kosher Salt and Pepper
6  Slices Prosciutto Ham
1/2 to 3/4 cup  Chopped Walnuts
4 oz  Baby Spinach Leaves, stems removed
1 cup  Fresh Basil Leaves
2 cloves  Garlic, peeled
1/2 tsp  Kosher Salt
3/4 cup  Olive Oil
1/4 cup  Grated Parmesan Cheese
Olive Oil

Lay the chicken breasts on a platter and season lightly with salt and pepper.  Place 2 slices of prosciutto ham on each piece of chicken, overlapping the ham slightly.  Set the chicken aside while you prepare the pesto.

Add the walnuts, spinach, basil, garlic and salt to a food processor and pulse several times to combine.  Add the olive oil in a steady stream and blend until you have a smooth paste consistency, scraping down the side of the bowl as needed.

Spread a few teaspoons of the pesto mixture over the slices of prosciutto, keeping the mixture about 1/4-inch from the edges.  Carefully roll the chicken into a bundle and secure the edges with a toothpick.

Heat a large skillet over medium-high heat and add olive oil to coat the pan.  When the skillet is very warm, place the chicken bundles into the skillet and brown on all sides, turning 1/4 turn every 3 minutes or so, until the chicken is evenly browned on all sides and the meat is cooked through.

Remove the chicken from the skillet and let rest for a few minutes, then slice the chicken bundles on an angle, move the slices to a plate and drizzle the chicken with a little olive oil if desired.  Enjoy!!

Lemon Marinade Chicken Stir-Fry

Lemon Chicken is a popular dish that's available on almost any Chinese take-out menu.  The problem with the restaurant version is that it can be a very heavy meal because of the coating on the chicken.  With this recipe, we discovered a way to infuse a bright lemon flavor into the chicken, while keeping it light.

Instead of breading and frying the chicken pieces, we used a citrusy lemon marinade to coat the chicken, followed by a quick skillet saute.  If you are a fan of lemon and citrus flavor, this is one dish you are going to love.  We served this with two varieties of rice, Jasmati and brown, and both tasted great.

The prep time for this dish was only and 10 minutes, followed by a quick 10-20 minutes to marinate,  and cook time is right around 15 minutes.  Super fast, with a light and bright flavor.  Enjoy!!

Zest and Juice of 1 Whole Lemon
1/3 cup  Chicken Stock
1/3 cup  Soy Sauce
2 TB Brown Sugar
2 TB Honey
2 tsp Sriracha Chili Sauce
2 TB  Cornstarch
2 lbs  Chicken Breast, cut into bite sized pieces
1 tsp Sesame Oil
2 tsp  Peanut Oil
2 tsp Fresh Ginger, minced
1 TB  Minced Garlic
2 Green Onions, chopped for garnish
1 TB Toasted Sesame Seeds for garnish

Mix the lemon zest, juice, chicken stock, soy sauce, brown sugar, honey, chili sauce and cornstarch in a glass bowl. Add the chicken pieces to the mixture and marinate for 10-20 minutes.

Heat the sesame and peanut oils in a large skillet. Add ginger and garlic and saute about 1 minute. Add the chicken pieces, reserving the marinade, and saute the chicken until cooked through , about 5 minutes.

Add the reserved marinade to the skillet and simmer until the sauce has reduced and thickened, about 5 - 6 minutes.  If the sauce is too thick, add one or two tablespoons of chicken broth and stir to combine.

Serve on Jasmati or brown rice and sprinkle with green onions and sesame seeds. Serves 6-8.

Chicken Piccata

Years ago, I used to make Chicken Piccata at least once a week for dinner.  It was my absolute favorite dish, partly because it was a super easy and fast meal to put together when I was short on time, and also because I just loved the flavor.  The lemon and white wine sauce combined with sauteed onions and garlic is a match made in culinary heaven.  The finishing touch was a spoonful of baby peas sprinkled around the edge of the dish.

The reason I say years ago is that this was the first meal I cooked for my then-future husband. But as it turned out, he didn't like it!  Crushed and offended, I wondered if I would be able to transform his beer and Molinari's-pizza-and-wings taste buds and bring him into the world of grown up foods.  Fortunately, for him and for me, he did like the next meal I prepared, and the ones after that were well received, too, so I decided to keep him anyway.  Even though he didn't like my Chicken Piccata...sigh.

So here we are, 17 years later and I finally decided it was time for Chicken Piccata to again make an appearance on the menu.  Not only did my husband approve, but the meal received a thumbs up from the kids, too.  It was well worth the wait!

2  Boneless/Skinless Chicken Breasts, butterflied into 4 thin fillets
3/4 cup  Flour
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
4 TB  Butter
2 TB  Olive Oil
1 TB  Minced Fresh Garlic
1 medium Onion, thinly sliced
1/3 cup  Lemon Juice
1/2 cup  Chicken Stock
2 TB  Capers
Cooked Pasta

For this dish you will need thin slices of chicken breast.  To do this lie the chicken flat on a cutting board and use a very sharp knife to carefully slice horizontally through the middle of the chicken, so you have 4 thin fillets.

In a shallow plate combine the flour, salt and pepper and very lightly dredge the chicken fillets.  Set aside.

In a large skillet, melt 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat.  Add the onion and garlic to the skillet and saute for about 3 minutes or until tender.  Remove the onions to a platter and set aside.

Add 1 tablespoon butter and 1 tablespoon olive oil to the pan.  Once the butter is melted and begins to sizzle, add the chicken fillets to the skillet and cook for 3 - 4 minutes or until lightly browned, then turn over and cook for another 3 - 4 minutes.  Remove the chicken to a platter and cover with foil to keep warm.

Add the lemon juice, stock and capers to the pan, stirring to loosen any browned bits, and bring to a boil over medium-high heat.  Test the sauce to see if you need a bit more salt.  (Usually I add about a 1/2 teaspoon of salt at this point.)

Return the chicken pieces and onion to the pan and simmer for 5 minutes.  Remove the chicken and onions to a platter and add the remaining 2 tablespoons of butter to the pan. Whisk until the butter is melted and combined, then pour the sauce over the chicken.  Top with a sprinkle of parsley and serve over cooked pasta with a side of baby peas.  Enjoy!!

Bourbon Chicken

Bourbon Chicken is a common dish served in many Chinese take-out restaurants.  Even though the dish contains no bourbon whatsoever, that's the name they gave it.  And it's always been one of my favorites.

This recipe is very similar to General Tso's Chicken, but it has the healthy advantage of sauteing the chicken instead of frying. 

I was surprised how well the sauce came together using just a few simple ingredients and the flavor was delicious.  The apple juice and brown sugar add just a hint of sweetness, while the cider vinegar adds a little bite.  A perfect combination.

If you're thinking about ordering Chinese take-out tonight, save yourself some money, skip the heavy dose of MSG and cook this for dinner.  It can be ready to serve in about 40 minutes.

2 lbs  Boneless/Skinless Chicken Breasts, cut into bite-sized pieces
1 TB  Olive Oil
2 tsp  Minced Garlic
1/4 tsp  Ground Ginger
3/4 tsp  Crushed Red Pepper Flakes
1/3 cup  Apple Juice
1/3 cup  Light Brown Sugar
2 TB  Ketchup
1 TB  Cider Vinegar
1/2 cup  Water
1/3 cup  Soy Sauce
1-1/2 TB  Cornstarch
Cooked Brown Rice and Steamed Edamame

Heat oil in a large skillet.  Add chicken pieces and cook until lightly browned, about 7 minutes. Remove the chicken to a platter and cover with foil to keep warm.  Set aside.

Add the remaining ingredients to the skillet and increase heat to medium-high.  Stir until combined and bring the sauce to a simmer.

Add the chicken pieces back to the skillet and bring mixture to a low boil as it begins to thicken.

Reduce heat to low and simmer for 15 minutes.  Serve over hot brown rice, with a side dish of steamed edamame.  Enjoy!

Pretzel Crusted Chicken

The holidays are such a wonderful time of year.  Lots of great meals to share with friends and family, yummy Christmas cookies everywhere, not to mention parties with a generous spread of brie cheeses, chocolate truffles and more than our share of wine. It's no surprise that most of us are left with a bit of a snug waistline come January 1st.

So now that the holidays are behind us, we've been enjoying a few weeks of light, simple dinners and tonight was a tasty example.  Cooking dinner at home is a great way to cut back on calories because you can control all of the ingredients.  For this recipe, we used lean deli ham and a good grainy mustard and stuffed the ham inside of the chicken breasts, kind of Cordon Bleu-style.  In place of a rich sauce, we coated the outside of the chicken with crushed pretzels which added a touch of salt and a great crunch.  Lots of flavor, lots of crunch, easy on the calories.

This is a super easy dinner to prepare and can be ready in about an hour and can be prepared with ingredients that most people will have on hand.  It's also a favorite with kids.  Serve with a steamed vegetable or a simple salad and dinner is ready. Enjoy!!

4  Boneless, Skinless, Chicken Breasts, about 2 lbs
8  Thin Slices of Deli Ham, (smoked ham works great)
1 1/2 TB  Your Choice of Course Grain Mustard  or  Dijon Mustard  or  Honey Mustard
1 cup  Crushed Pretzel Crumbs
1 TB  Melted Butter

Preheat the oven to 350 degrees and line a baking sheet with foil and set aside.

Slice the chicken breasts horizontally, cutting about 3/4 through the chicken, to create a pocket.  Spread a generous coating of mustard on the inside of each chicken breast, then roll 2 slices of ham and stuff into the chicken.  Press down slightly to level the chicken.

Brush the top of the chicken with melted butter, then press the pretzel crumbs firmly onto the chicken.  Bake for 40 minutes or until golden brown on top and the chicken juices run clear.

Quick Chicken Chili with Black Beans

They say necessity if the mother of invention, and today that was very true.  We woke to a very cold morning and it seemed like it would never warm up.  (I know the Northern states are dealing with snow and freezing temperatures, but 32 degrees in Florida is just cold!)

With Christmas decorations to put away and a few hours of work to do in the morning, the last thing I wanted to do was go grocery shopping.  So, as I looked through the refrigerator and pantry I collected a few things to throw together that would be come a soup, or a chili, or maybe a stew.  All I knew was it needed to be spicy and warm!

So with some leftover roasted chicken, some black beans and this yummy Hot Pace Salsa, dinner evolved into a very quick and easy, Chicken Chili with Black Beans.   And was it ever good!  The final touch was a spoonful of roasted and toasted sweet corn on top of the chili.  Enjoy!!

1 medium  Onion, chopped
1 TB  Minced Garlic
1 small  Red Pepper, chopped
1 TB  Olive Oil
1 4 oz can  Diced Green Chilies
3 cups  Cooked Chicken, diced
1/2 cup  Pace Hot Chunky Salsa
1/2 cup  Water
1  15 oz can  Black Beans, drained and rinsed
1 TB  Cumin
1 TB  Garlic Powder
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
3 cups  Chicken Broth
2 cups  Dry Ditalini Pasta
1 cup  Half and Half
1 1/2 cup  Frozen Corn Kernels
1 TB  Water
1 TB  Butter


In a large soup pot, saute the onion, garlic and red pepper in the olive oil until softened, about 5 minutes.  Add the green chilies, cooked chicken, salsa, water and black beans and stir.  Simmer over medium heat for 5 minutes.

Add the cumin, garlic powder, salt, pepper, chicken broth and pasta to the pot and stir.  Reduce heat to medium-low and simmer for 20 - 30 minutes or until the pasta is tender.  Add the half and half to the chili, stir and heat 5 minutes longer.

In a small skillet combine the corn, water and butter and cook over medium-high heat.  Saute the corn until the water has evaporated and the corn begins to browns slightly. 

Ladle the chili into bowls and top with a scoop of the roasted corn kernels.

Indonesian Nasi Goreng

Don't let the tricky name scare you away, because this is a delicious stir fry dish that's actually quite easy to make.

The name, Nasi Goreng, translates into "fried rice" in Indonesia, and the dish has many variations.  It can be served as a breakfast dish by serving the rice with more egg, it can be made suitable for vegetarians by omitting the chicken and/or shrimp, or you can prepare the dish with just chicken.  Either way, it is a quick and simple stir fry and makes a great weeknight dinner.

Cooking with a wok (or a large skillet will work too) the first thing to do is prepare all of your ingredients.  Have everything ready in advance and this meal will come together very quickly.

First, prepare a sauce of red chilies, chili paste, lobster or shrimp base, minced garlic and soy sauce. (You can use a small food processor to puree this if you would like a smooth mixture, but I liked having the pieces of garlic and chili in the sauce.)  Next chop the cucumbers and tomatoes and place in smalls bowls.  Then slice the chicken into strips and you're ready to go.

You can also vary the amount of heat in this dish, since this dish as written was not overly spicy. The chilies I used were a little mild, and next time I might try using Thai chilies for a more intense heat, or maybe add a teaspoon or two of Srirachi Sauce for extra heat. You can easily adjust the spice up or down for this recipe according to personal preference.  This dish got a thumbs up from the kids, even the picky eater, so I'm sure it will be added to our list of Go-To weeknight recipes.  Enjoy!!

4 - 6  Red Chilies, seeded and thinly sliced
1 TB  Roasted Red Chili Paste
2 tsp  Lobster or Shrimp Base
2 TB  Minced Garlic
1 TB  Soy Sauce
Peanut Oil for Stir-Frying
3 eggs, lightly beaten
1 1/3 lb  Boneless, Skinless Chicken Breast, cut into strips
1 lb  Medium Raw Shrimp, peeled and deveined
4 cups  Cooked Rice (Jasmati, Long Grain or Brown Rice will work)
1/3 cup  Soy Sauce
1 cup  Diced Cucumber
1  Large Tomato, chopped
Lime Wedges for garnish

In a small bowl combine the minced chilies, chili paste, lobster or shrimp base, garlic and soy sauce.  Stir and set aside.

Heat the wok (or large skillet) until very hot, add 2 tsp peanut oil and swirl around the wok.  Add the beaten eggs and gently swirl the eggs so they spread out in the wok, to create a large thin crepe.  Carefully flip the eggs over, cook for 1 minute until set, then transfer the eggs to a plate to cool, then slice the eggs into thin strips.

Reheat the wok and add 2 teaspoons of peanut oil, then add the chicken and half of the chili and garlic mixture.  Stir to coat and cook the chicken until it is no longer pink.  Remove the chicken from the wok and keep warm in a large bowl.

Reheat the wok, add 1 teaspoon oil, then the shrimp and the remaining chili and garlic mixture.  Stir and cook until the shrimp are cooked through and pink.  Transfer the shrimp to the bowl with the chicken and keep warm.

Reheat the wok and add 1 tablespoon of oil, then add the cooked rice, and stir constantly over medium-high heat for 4 minutes.  Add the soy sauce to the rice, stir, then add the chicken and shrimp to the wok.  Continue to turn the mixture until everything is warmed through.  Season with salt and pepper, as needed. 

Spoon the mixture into serving bowls and sprinkle with the strips of egg, then a spoonful of cucumber and finally the tomato on top.  Serve with lime wedges to squeeze over the dish. 

Chicken and Mushroom Saute with Dijon-Wine Sauce

Most Moms will agree, any time you can put together a delicious meal and only use one pan, that's a great meal!  And that was the case for this dinner.  This is a quick and easy meal that we threw together tonight that combines the rustic flavors of sauteed fresh mushrooms with a creamy Dijon mustard sauce and thin slices of chicken. 

We used a mushroom trio of Oyster, Shiitake and Portabello mushrooms that are actually sold as a "gourmet" mixture at out local Publix store.  I love the flavor that this blend of mushrooms delivers and they only take a few minutes to saute.  Better yet, they were already sliced and ready to use.

The delicate cream sauce is a mixture of chicken broth, white wine and Dijon mustard that is finished off with cream and Parmesan cheese.  By reducing the sauce in stages you get the full flavor of the ingredients, and the end results is a quick sauce that tastes like it's been simmering for much longer.

Lastly, the chicken breasts are cut into thin medallions, or silver-dollar sized slices, and this is very important to make this meal in a flash.  Slice the chicken breast down the center lengthwise, then hold your knife at an angle as you slice pieces off the end of each strip. Try to cut the slices the same thickness and they will cook evenly.  This is also a great way to slice chicken for a stir-fry dish.

This was a great dinner and I hope you enjoy it as much as we did.  Enjoy!!

2 lbs  Boneless Skinless Chicken Breasts, cut into thin medallions
1 TB  Olive Oil
2 tsp  Minced Garlic
4 oz  Mixed Mushrooms, sliced (I used Shiitake, Oyster and Portabello)
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
2/3 cup  White Wine
1 cup  Chicken Stock
2 - 3 TB  Dijon Mustard, to taste
3/4 cup  Heavy Cream
1/3 cup  Grated Parmesan Cheese
Cooked Whole Wheat Pasta

Heat oil in a large skillet over medium-high heat.  Season chicken with salt and pepper and add to the skillet, stirring to quickly saute for about 5 minutes, or until the edges begin to brown.

Add the garlic to the skillet, stir and cook for 2 minutes.  Then add the mushrooms, salt and pepper,  and keep stirring frequently and cook for 3 minutes longer, or until the mushrooms begin to cook down slightly.  Remove the chicken and mushrooms from the skillet to a warm plate and keep warm.

Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan.  Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.  Add 2 TB mustard and the cream to the skillet, stir to combine and return the chicken and mushrooms to the pan.  Cook for 3 - 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.  Taste test the sauce and add the additional 1 TB mustard, if desired.

 

(Note:  If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce.  Stir constantly until the sauce thickens to your liking.)

Serve over cooked linguine pasta and a top with additional Parmesan cheese.  Serves 6.

Creamy Mushroom and Chicken Soup

For day 23 of Soup Month 2012, we made a creamy mushroom soup that's packed with lots of veggies and chicken.  Also included are Yellow Gold Potatoes which are one of my favorite potatoes to cook with.  These golden potatoes contain less starch than other potatoes and are ideal to use in soups because they will hold their shape better than regular russets.  You won't have to worry about the potatoes crumbling away as they cook.  This is also a great way to use leftover baked chicken.

This soup can also be assembled pretty quickly.  Prep time is about 15 minutes and cook time is right around 40 minutes, so it's perfect for a weeknight meal.  This received 3 thumbs-ups from the kids, too! 

3 TB Butter
1 small  Onion, chopped
1 TB  Minced Garlic
1 stalk Celery, chopped
2 medium Carrots, chopped
1/2 lb Portobello Mushrooms, cleaned and quartered
1/2 lb White Button Mushrooms, cleaned and quartered
3 TB  Flour
2 tsp  Salt
1 tsp  Pepper
1 tsp Dried Thyme
4 cups Chicken Broth
6  Yellow Gold Potatoes, cut into quarters
1 cups  Cream
2 cups Chopped Cooked Chicken
Grated Parmesan Cheese, for garnish if desired

In a large soup pot, melt the butter over medium heat. Add the onion, garlic, carrots, celery and mushrooms and saute until just tender, about 5 minutes. Stir in the flour, salt, pepper and thyme and mix until smooth.

Gradually add the broth, then turn heat up to medium-high and bring the soup to a boil. Add the potatoes,  reduce the heat to a simmer and cook until the vegetables are tender, about 20 minutes.

Add the cream and cooked chicken to the pot and stir. Simmer over medium heat for 10 minutes, then serve the soup with a sprinkle of shaved Parmesan cheese.  Enjoy!!

Chicken Corn Chowder

For day 21 of Soup Month 2012, we have a quick and easy soup that's made with precooked chicken, so you can have dinner on the table fast.  We used some leftover chicken breast from a batch of Garlic Chicken Caesar Salads and it worked great.  The chicken had been sauteed in garlic and olive, so the flavors in the chicken only added to this soup.

Chicken Corn Chowder is a fairly common soup, but it usually has potatoes in it.  For this soup we skipped the potatoes and ramped up the flavor by adding chipotle peppers, including the adobo sauce and a can of chopped green chilies.  The combination of peppers gave this soup an amazing flavor.

Prep time for this soup is super fast.  Just chop up the chicken and some onion and you're ready to go.  The chipotle peppers usually come in a small can packed with the adobo sauce.  For this recipe use 1-1/2 teaspoons of the sauce in the soup, then you can either chop one chipotle pepper and add it to the soup or puree all of the peppers (there are about 4 per can) and use the 1-1/2 teaspoons for the soup and save the rest in a glass jar.  I use a small Magic Bullet cup to do this and it only takes a few seconds to puree the peppers.  Plus, having the puree in your refrigerator will give you a chance to try the peppers in other dishes.  Add a bit of the puree to everything from scrambled eggs, to mashed potatoes, to chicken salad and soups of all kinds.  Chipotles are an inexpensive way to add amazing flavor to your cooking.

This was a great bowl of soup for a chilly fall evening and I hope you enjoy it as much as we did.  Enjoy!!

2 TB Butter
1 small Yellow Onion, chopped
1 TB  Minced Garlic
3 cups Cooked Chicken Breast, chopped
1 tsp  Kosher Salt
1/2 tsp  Fresh Ground Pepper
1 cup  Frozen Birds Eye Baby Gold and White Corn
1-1/2 cups  Chicken Broth
1/2 cup  Half and Half
1-1/2 tsp  Pureed or Finely Chopped Chipotle Pepper
1-1/2 tsp  Adobo Sauce
2 cups  Shredded Pepper Jack Cheese with Red and Green Jalapenos

In a medium soup pot, melt butter over medium-high heat.  Add onion and garlic and saute for 3 minutes.  Add the cooked chicken, salt, pepper and corn, stir and cook for 3 minutes longer.

Add the chicken broth, half and half, chipotle pepper and adobo sauce to the pot.  Stir and bring mixture to a low boil.  Reduce heat to medium-low, add the pepper cheese and stir to combine until the cheese has melted into the soup.  Cook at a low simmer for 10 minutes, or until the cheese is fully melted.

Ladle the soup into bowls and garnish with diced fresh tomato.  Serves about 6.

Chicken and Chorizo Stew over Saffron Rice

For day 19 of Soup Month 2012, we have a spicy Chicken and Chorizo Stew served over Saffron Rice.  This is a delicious stew that's a bit of a modern twist on the classic slow-roasted French Cassoulet.  This is truly peasant food at its best! The best part is, this recipe is a lot less work than making a real Cassoulet.  Been there, done that and it takes forever! Try this instead.

The zesty chorizo sausage is a great backdrop to the chicken, vegetables and navy beans, and the fire roasted tomatoes add a layer of flavor that makes this dish taste like it's cooked for hours. 

This recipe is also a great way to use up leftover baked chicken.  TIP: If possible, I always buy a larger chicken than I think I will need for one meal.  For the 5 of us, I try to buy at least a 5 pound chicken and 6 pounds if I can find one.   By doing this I know I will have cooked chicken left over to make dinner for at least one more meal later in the week.  This is a major time saver!

Prep time for this delicious meal is less than 10 minutes, with total cooking time around 45 minutes.  The saffron rice is actually a short cut version from Par Excellence, available through local retailers.  It's a quality product that has great flavor and saves a lot of time while cooking.

1 medium  Yellow Onion, chopped
1 medium  Green Pepper, chopped
2 tsp  Minced Garlic
1/2 lb  Fresh Bulk Chorizo (if using links remove casings)
1 tsp  Dried Oregano
1/2 tsp  Paprika (reduce to 1/4 tsp for less spice)
1/2 tsp  Cayenne Pepper (reduce to 1/4 tsp for less spice)
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1 14-1/2 oz can  Hunt's Fire-Roasted Diced Tomatoes with Garlic
1 8 oz can  Hunt's Tomato Sauce with Garlic
3/4 cup  Dry White Wine
2 cups  Cooked Chicken, white and dark meat (leftover chicken works great!)
1 TB  Cornmeal (optional)

Using a large soup pot over medium-high heat, add onion, green pepper, garlic and chorizo.  Use a spoon to break the chorizo into small pieces and stir to combine with the vegetables.  Cook for 5 - 7 minutes or until the vegetables are tender and the chorizo is browned.

Add the oregano, paprika, cayenne, salt and pepper to the pot and stir.  Add the tomatoes, tomato sauce and white wine to the pot, stir and cook for 5 minutes.  Add the cooked chicken to the pot, stir to combine and cook over low heat for 20 minutes.

If needed, add the 1 tablespoon of cornmeal to the stew to thicken the sauce, stir and cook over low heat for 10 minutes longer.  If you prefer a thinner sauce, feel free to skip the cornmeal.  Serve the stew over a scoop of Saffron Rice. Enjoy!!

White Chicken Chili

For day 15 of Soup Month 2012, we made a green chili-enhanced White Chicken Chili.  I've wanted to make a white chili for a long time, so I was excited to try this recipe.  I actually found the original recipe for this chili on the label of the Bush's Navy Beans.  The recipe sounded OK, but it need some  oomph.  Just a little more spices and flavoring would help it become something a bit more interesting, and we were very pleased with the results.

A white chili is usually made with chicken, although you could easily substitute turkey, and is a delicious alternative to a tomato-based chili.  The creamy sauce begins with chicken broth and green chilies, then a few basic spices are added, and finally the chicken is blended in.  (This is a great way to use up leftover chicken or turkey.)  Adding just a bit of cream at the end of the cooking time adds a silky texture to the chili.

  

This is a fairly mild chili but but by adding a swirl of Sriracha Sauce or grated Monterey Jack cheese you can easily adjust the spice level to your own preference.  My sous chef loved the Sriracha and my daughter loved the cheese, so everyone left the table happy.  This chili is definitely on our list of new favorites.

2 TB  Olive Oil
1 medium Onion, chopped
1 4-oz can  Chopped Green chilies
4 TB  Flour
2 tsp  Cumin
1 tsp  Garlic Powder
1 tsp  Salt
1/2 tsp  White Pepper
2 16-oz cans  Navy Beans
2 cups  Chicken Broth
2 cups  Chopped Cooked Chicken
3/4 cup  Cream
Shredded Monterey Jack Cheese for Garnish
Sriracha Sauce for Garnish

In a large soup pot, cook onion in olive oil for 5 minutes, or until tender.  Add chilies, flour, cumin, garlic powder, salt and white pepper, stir and cook for 3 minutes. 

Add beans and chicken broth, stir and bring mixture to a boil.  Reduce heat and simmer for 10 minutes or until thickened. 

Add the cooked chicken and cook 10 minutes until the chicken it hot. Add the cream to the chili and stir to combine.

 Garnish with grated Monterey Jack cheese or a swirl of spicy Sriracha Sauce.  Enjoy!!

Chicken and Tofu in Coconut-Lime Broth

Today for day 11 of Soup Month 2012, we're going a bit oriental with a Thai-inspired soup that makes a great light dinner on its own or with a mixed greens salad and a rice wine vinaigrette.

This delicate soup is infused with the perfect balance of coconut milk, a touch of lime juice and a spicy surprise kick of Sriracha sauce.  The inspiration for this soup came from the College Inn Thai Coconut Curry Broth.  I've been trying to piece together a soup that would play off of the light flavors in the broth, but have enough substance to be a complete meal, and adding the chicken and tofu did just that.

As an added bonus (for you Moms out there), I did discover that serving this soup with a cool Chinese soup spoon will somehow encourage kids to eat the entire bowl of soup.  (They liked the soup, but they loved the spoon...lol)

1 lb  Boneless-Skinless Chicken Breast, cut into 1/2-inch cubes
1 TB  Canola Oil
2 tsp  Sesame Oil
2 tsp  Minced Garlic
2 Carrots, cut into julienne strips
8-10  Mushrooms, cleaned and quartered
2  Green Onions, chopped
2 TB  Lime Juice
2 TB  Soy Sauce
1 TB  Fish Sauce
1 tsp  Red Chili Paste (or more to taste)
1 tsp  Sriracha Sauce (or more to taste)
1 32-oz Carton College Inn Thai Coconut Curry Broth
1 can  Thai Kitchen Light Coconut Milk
1 pkg Extra Firm Tofu

Heat sesame and canola oil in a medium soup pot.  Add the chicken pieces and saute for 5 minutes over medium-high heat.  Add garlic, carrots, mushrooms and green onions and saute for 3 minutes longer.

Add lime juice, soy sauce, fish sauce, chili paste, sriracha, broth and coconut milk, and stir to combine.  When the broth begins to simmer, add the tofu and bring soup to a low boil for 10 minutes.

Serve with a sprinkle of julienne carrots and minced green onions.  Enjoy!!