Butter Chicken

From "Indian Instant Pot Cookbook" by Urvashi Pitre

To make this vegetarian or vegan, add 1/4 cup of water or stock instead of chicken on the first cook. After dividing the sauce, add your tofu, other protein, or steamed vegetable of choice. (I've made it with chickpeas and with cauliflower and liked both.)

1 (14-oz) can diced tomatoes — do not drain

5 or 6 garlic cloves, minced

1 T minced ginger

1 t ground turmeric

1 t ground cayenne pepper

1 t ground paprika

2 t Garam Masala, divided

1 t ground cumin

1 t salt

1 lb. boneless, skinless chicken thighs (or breasts)

4 oz. butter, cubed, or 1/2 cup coconut oil (I used butter at GAW)

1/2 cup heavy cream or full-fat coconut milk (I used cream at GAW)

1/4 to 1/2 cup chopped fresh cilantro

Combine the first nine ingredients, reserving 1 teaspoon of Garam Masala, in the InstaPot. Mix thoroughly, then place chicken on top.

Lock lid into place, select Manual, set pressure to High, and cook for 10 minutes. Allow natural release. Remove chicken and set it aside.

Blend ingredients in the pot with an immersion blender or transfer to blender or food processor and blend to smooth sauce.

Add butter, cream, remaining teaspoon of Garam Masala, and cilantro. Stir to incorporate — sauce should be thick enough to coat the back of a spoon. (ed: If you do a lot of Indian cooking and happen to have Amchur [mango] powder, this would be where you'd add a little pinch to brighten things up. I forgot to for GAW, but I have in the past and I like it.)

Remove half the sauce and freeze it or refrigerate for up to three days. (ed: I thought this part of the recipe was bullshit, but it really does make a TON of sauce. For GAW, I doubled the chicken but kept the sauce amount the same, and it was plenty saucy — though the extra juices from the chicken did make it a little runnier.)

Add chicken back to the sauce. If you're doing a vegetarian version, this is where you'd add your precooked protein or veg. Preheat by selecting Sauté and adjust to Less for low heat. Let the chicken heat through — break into smaller pieces if you want, but it shouldn't be shredded. Serve over basmati rice. (ed: If you can get Martin to prepare homemade naan to go with it, you should totally do that.)

Chicken Breasts with Mushrooms & Cream

I found this recipe on Pinterest & made it tonight.  It. Is. Awesome!  So very yummy!  In the interest of sharing it with y'all, and in having it handy, I'm going to copy-paste the recipe from where Pinterest sent me, which is http://sugarandspice-celeste.blogspot.com/2009/08/chicken-breasts-with-mushrooms-cream.html.  She got the recipe from the incomparable Julia Child, so don't be shocked that there's butter, wine AND cream involved! :)

***WARNING: If you make this dish, you may be tempted to lick the remaining sauce from the pan! The mushroom and cream sauce that smothers the chicken breasts in this recipe is so divine. I found this in Julia Child's Mastering the Art of French Cooking, Vol. I. She never fails to impress me (as you can probably tell from the numerous Julia recipes I've been blogging about lately!)

Just think...cream, mushrooms and butter...Mmm....sauces don't get much better than that, folks! It's creamy, luxurious and satisfying...all at the same time.

Furthermore, the way that the chicken breasts are prepared produces incredibly tender and moist chicken. Because I used my Le Creuset dutch oven, I did not follow Julia's suggestion of covering the chicken with a piece of buttered wax paper (gasp!). I simply covered the dutch oven with the heavy lid and popped it into the oven. The results were fantastic!

I served this chicken with asparagus...perfection! Brad and I both are looking forward to having this dish again!***

d
Supremes de Volaille aux Champignons

(Chicken Breasts with Mushroom and Cream)

Source: Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)

Ingredients:

4 supremes (boneless, skinless chicken breasts)

1/2 teaspoon lemon juice

1/4 teaspoon salt

Big pinch white pepper

5 tablespoons butter

1 tablespoon minced shallot or green onion

1/4 pound diced or sliced fresh mushrooms

1/8 teaspoon salt

For the sauce:

1/4 cup white or brown stock or canned beef bouillon

1/4 cup port, Madeira or dry white vermouth

1 cup whipping cream

Salt and pepper

2 tablespoons freshly minced parsley

Directions:Preheat oven to 400 degrees.

Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.

Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (Please Note: Although Julia suggests to check the chicken after only 6 minutes, I (as well as several of my readers!) feel that this amount of time is inadequate to thoroughly cook the chicken. I cooked it for closer to 30-40 minutes. Please use a meat thermometer to ensure the correct temperature before serving!)

Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).

To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

Serves 4.

Source: “Mastering the Art of French Cooking, Vol. I” by Julia Child (Knopf, 1961)

Basic Beer-Can Chicken with All-Purpose Barbecue Rub and mental grill-roasted beets

Ok, twice now I've looked here on Recipeeps for this recipe, thinking I'd already posted it, and twice I've been disappointed.  So, here it is finally!  This is another recipe by Steven Raichlen, but this one's found in his Beer-Can Chicken [and 74 Other Offbeat Recipes for the Grill] cookbook. Occasionally I've paraphrased or added to the instructions. I often grab some beets from the garden, wash 'em, lop off their tips and tails, wrap 'em in foil, and let them roast on the side of the grill with the chicken since the grill's on so long anyway.  Pull them off shortly before the chicken, let cool briefly, and slip/easily peel the skins off while staining but not burning your fingers.

***  NOTE: If using a gas grill, make sure you've got plenty of propane before starting, hey? ***

Serves 2-4.

1 can (12 oz.) beer (You can sub fruit juice or soda, but you need to use a can anyway)
1 chicken (3 1/2-4 lbs)
2 Tbl. All-Purpose Barbecue Rub* or your own favorite rub
2 tsp. vegetable oil

He also calls for wood chips soaked in water or beer, but I never bother.  So if you want those directions added in, let me know & I'll add them.

1. Pop the tab of  the beer can and pour off half [or consume! DFFs forever!]. If cooking the chicken on the can [rather than a fancy holder with a built-in liquid holder], make two additional holes in its top. Set aside. [Edited to add - if I remember, I spray the can &/or holder with cooking spray to try to make it just a little bit easier to get them apart at the end!]

2.  Remove [and discard or keep for another use] any giblets; remove and discard extra fat just inside the body and neck cavities.  Rinse the chicken, inside and out, under cold running water, then drain and blog dry with paper towels.  [Note: you'll now be using portions of the rub. BE CAREFUL to not contaminate your big container with chicken germs 'cuz the recipe below makes a lot more than you need.] Sprinkle 1 tsp. rub inside the body cavity and 1/2 tsp. inside the neck cavity.  Drizzle oil over the outside of the bird and rub it all over the skin.  Sprinkle the outside of the bird with 1 Tbl. rub and rub it all over the skin.  Spoon the remaining 1 1/2 tsp. of rub into the beer can.  Don't worry if it foams up.

3.  If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it [you might need to coax it a bit] onto the beer can so the can fits into the cavity.  Pull the chicken legs forward to form a sort of tripod, so the bird stands upright.  The rear leg of the tripod is the beer can.  If cooking on a roaster, fill it with the beer mixture and position the chicken on top, following manufacturer's instructions.

4.  Tuck the tips of the wings behind the chicken's back. [I often end up securing them with a little cooking twine.]

5.  Set up the grill for indirect grilling and preheat to medium.  [Wood chip stuff here, if interested.]

6.  When ready to cook, stand the chicken up in the center of the hot grate, over the drip pan and away from the heat.  Cover the grill and cook the chicken until the skin is dark golden brown and very crisp [totally the best part! Converted my daughter back away from vegetarianism!] and the meat is cooked through, 1 1/4 to 1 1/2 hours.  If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

7.  If cooking on a can, using tongs,hold the bird by the can and carefully transfer it in an upright position to a platter.  If cooking on a roaster, use oven mitts or pot holder to remove the gird from the grill while it's still on the vertical roaster.

8. Present the bird to your guests. [Ooooh!  Aaaaah! Can we eat it yet?] Let the chicken rest for 5 minutes, then carefully lift it off its support. [Not always as easy as it sounds, but be careful & persistent.] Take care not to spill the hot beer or otherwise burn yourself.  Halve, quarter, or carve the chicken and serve!


*All-Purpose Barbecue Rub
1/4 c. coarse salt (kosher or sea)
1/4 c. dark brown sugar
1/4 c. sweet paprika
2 Tbl. freshly ground black pepper
Mix together. Store in airtight jar away from heat and light.

Jamaican jerk chicken

NOTE: Thanks for the formatting, Ms. Huis!
I'm pretty sure I've served this to most of you at some point over the years. Made it again yesterday for a Gewurztraminer tasting, and realized I hadn't even posted the recipe here. "Everything but the kitchen sink" is a little too vague, but not far off the mark.

Combine in a large bowl:
1 T allspice
1 T thyme
1 1/2 t cayenne
1 1/2 t black pepper
1 1/2 t sage
3/4 t nutmeg
3/4 t cinnamon
2 T salt
2 T garlic powder (I often substitute fresh garlic and add it with the onions below)
1 T sugar

Slowly add:
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of one lime

Add: 1 habanero pepper, seeded and minced
1 cup chopped white onion
3 scallions, finely chopped

Marinate 4 chicken breasts for at least one hour. Grill, basting with marinade as necessary. Meanwhile, boil leftover marinade and serve as dipping sauce.

Chicken Saltimboca with Lemon Butter Caper Sauce

Oh. My. Gosh.  I CANNOT believe I haven't given y'all this recipe before.  The lemon butter caper sauce itself is... just... oh, I would marry myself just to get it.  I got this recipe at a community ed cooking class with Chef Jeff, and I cannot overstate how awesome his classes are.  They might start a tad slow, and you might not eat until 9:30pm, but oh, the food, and OH, the RECIPES!!!  YUM!!!!!!!!

Caper Butter Sauce 
(Makes about 3/4 cup of sauce) [I strongly recommend doing 1 1/2 recipes of this 'cuz it's so good!!!]

1/2 c. Chablis [or other dry white wine- I've even subbed in a mix of cooking sherry & sake]
1-2 Tbl chopped [or smushed in the pan] capers
1 Tbl. freshly squeezed lemon juice
1/4 c. heavy whipping cream
1/4 lb. [1 stick] unsalted butter cut into 1/2 inch pieces

1. In a fairly big sauce pan, combine wine, capers & lemon juice; reduce to 1-2 Tbl.
2. Add cream; reduce by half and remove from heat.
3. Add butter, whipping [stirring] immediately and constantly.  You may need to place sauce back over VERY low heat (in short intervals) to incorporate all the butter.  Be very careful not to let this sauce get too hot (just warm to the touch) or it will separate.  [If you must wait and keep it warm, use a double-boiler or bowl-over-water.]

 Chicken Saltimboca
(makes 2 servings) [but you might as well make 4 'cuz hello!  Too much work otherwise!]
2 six-oz. good quality chicken breasts
2 pieces [or a bit more] thinly sliced prosciutto
2 Tbl. chopped fresh sage
2/3 c. quartered artichokes (canned or frozen)
3 Tbl. olive oil
1/2 c. flour
salt and pepper to taste
3/4 c. lemon caper butter sauce [see above for awesomeness]

1. Season the chicken breasts with salt, pepper and fresh sage (go easy on the salt [or eliminate] as the proscuitto ham and capers are naturally salty); place proscuitto ham on top of each chicken breast.  Using a meat tenderizer [or marble rolling pin!], carefully pound the ham into the chicken until each piece is uniform in thickness (approximately 1/2 inch).
2. Place a 10-inch saute pan over high heat.  When hot, add 1 Tbl. olive oil; lightly dust the chicken in flour; place in the pan prosciutto side down and reduce the heat to medium; saute the chicken 3-4 minutes per side or until golden in color and cooked completely through.
3. Transfer chicken to a warm serving plate; heat the artichokes in the same pan and scatter over chicken breasts; top with butter sauce and serve.

Cheddar Chicken Chowder

Yes, yes, I know - another recipe from Cooking Light Annual Recipes 2002. I can't help it - it has a lot of yummy ones in it. I needed a recipe for soup that used chicken broth and leftover chicken from a whole one I'd made earlier in the week. As a bonus, I used up the leftover not-crispy-like-it-was-supposed-to-be Potatoes-Anna I'd made the day before instead of chopping & peeling new potatoes. AND I happened to have a package of 3 bacon slices in the freezer, which totally isn't enough for a meal, but perfect for this recipe!

Cheddar Chicken Chowder

2 [or 3!] bacon slices
1 lb. skinless, boneless chicken breast, cut into bite-size pieces [or sub in leftover chicken or turkey]
1 c. chopped onion
1 c. chopped red bell pepper
2 garlic cloves, minced
4 1/2 c. fat-free, less-sodium chicken broth [I used broth from our basic one-pot chicken, which had been cooked with sweet potatoes so it was especially lovely and rich!]
1 3/4 c. chopped peeled red potato [or if you've got leftover cooked potatoes, chop them up and use those.]
2 1/4 c. frozen whole-kernel corn
1/2 c. all-purpose flour
2 c. 2% low-fat milk
3/4 c. (3 oz.) shredded cheddar cheese [sharp gives more flavor]
1/2 tsp. salt
1/4 tsp. black pepper

1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble; set aside. Add chicken [if raw], onion, bell pepper, and garlic to drippings in pan; saute 5 minutes. Add broth and potato [if raw], and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Add corn; stir well. [If you're using leftover chicken and/or potatoes, I'd add them at this point.]

2. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until thick, stirring frequently. Stir in cheddar cheese, salt and black pepper. Top with crumbled bacon.

Yield: 7 servings (serving size: 1 1/2 c.)
[If made as originally described...]Calories: 306 (22% from fat); Fat 7.5g (sat 4g, mono 2.2g, poly 0.6g); Protein: 25g; Carb 33.7g; Fiber 2.9g; Chol 58mg; Iron 1.6mg; Sodium 376mg; Calc 193mg

Tandoori Chicken

Here's the first of the two recipes I promised from GAW. (This one is easier, because it's from Emeril on foodnetwork.com. I'll try to get to the palak paneer in the next day or two.)


Four bone-in chicken legs with thighs, or eight thighs, skin removed
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 teaspoon finely chopped serrano or jalapeno pepper, seeded
1 tablespoon paprika
1-1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne
1/2 cup plain yogurt
1 tablespoon fresh lemon juice

Directions

With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.

In a food processor, combine the oil, onion, garlic, ginger and pepper, and process on high speed to a paste. Add the spices and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.

Grill or bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.

Oven-Fried Chicken

Ok, back in April, I mentioned I'd post two recipes. Well, here's finally one of them! It's from Cooking Light magazine, April 2002, and I think it's delicious. The recipe says you can use ground chipotle pepper in place of the ground red pepper for a smoky taste.

Oven-Fried Chicken

3/4 c. low-fat buttermilk [approximately]
2 chicken breast halves, skinned
2 chicken drumsticks, skinned
2 chicken thighs, skinned [Ok, basically, just use a cut-up chicken.]
1/2 c. all-purpose flour
1 tsp. salt
1/2 tsp. ground red pepper
1/4 tsp. white pepper [I don't keep this on hand, so it's just regular black pepper here.]
1/4 tsp. ground cumin
Cooking spray

1. Combine first 4 ingredients [chicken & buttermilk] in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
2. Preheat oven to 450F.
3. Combine salt, peppers, and cumin in a second large zip-top plastic bag. Remove chicken from first bag, discarding marinade. Add chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour.
4. Place chicken on a baking sheet lined with cooking spray. Bake at 450F for 35 minutes or until done, turning after 20 minutes. [Don't try to turn them too soon or the yummy coating will stick to the pan instead of the chicken.]
   

Balsamic Chicken with Grapes and Almonds

For May's Cookbook Challenge, I decided to make something out of Cooking Light's Annual Recipes 2002, since we've got a bunch out of there we like. Boneless, skinless chicken breasts were on sale this week at our local grocery store, so that helped narrow down the choices. "Balsamic Chicken with Grapes and Almonds" sounded good the first look though, so I put it on my weekly menu. The day came to make it and I was a bit doubtful, but went ahead and made it anyway.

I'M SO GLAD; IT'S SO GOOD!!!! Plus, while my girls don't like their food all mixed up, they do like spinach AND grapes AND chicken AND couscous all separately, so with a little forethought (and nonsaucing theirs), it was easy to please us all. I'd totally make this as an impress-the-guests meal since it's not hard, but Mr. Kluges took a look and said, "That looks gourmet."


Balsamic Chicken with Grapes and Almonds

Serve with wilted spinach [mine was sauteed in a bit of bacon fat] and couscous. [The couscous is perfect for soaking up the yummy sauce.]

4 (4 oz.) skinless, boneless chicken breast halves
1/2 tsp. salt
1/8 tsp. black pepper
2 tsp. olive oil
1 c. seedless red grapes, halved
1/2 c. fat-free, less-sodium chicken broth
2 Tbl. balsamic vinegar
1 Tbl. brown sugar
1/4 c. sliced almonds

1. Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, saute 3 minutes on each side or until golden brown.
2. Remove chicken from pan. Reduce heat, stir grapes, broth, vinegar, and sugar into pan drippings. Bring mixture to a boil, cook until reduced to 1 c. (about 6 minutes) [or until it seems saucy and nicely-coating].
3. Return chicken to pan; cook 3 minutes or until done, turning to coat. Sprinkle with almonds immediately before serving.

[I thought it took longer took cook the chicken than they said, so keep that in mind if you're in a hurry.]

Slow Cooker Orange Chicken

After making the Crockpot Brown Sugar Chicken recipe from over at A Year of Slow Cooking, it was where I went when I was looking for a new chicken crockpot recipe. I decided to try the Slow Cooker Orange Chicken Recipe and it was yummy! Head over there for her original post with pictures and all, but here's the basics with my comments.


I cooked up the chicken, mixed up the sauce & threw it all in the slowcooker in the early afternoon, but if you were going to be away from home all day and wanted to make this, I think you could easily cook up the chicken the night before (while doing other stuff since it doesn't take a whole lot of attention, but a fair amount of time, esp. if doing it in batches) and mix up the sauce, too. Refrigerate them separately overnight, then throw in the crockpot together in the morning on low.


1 1/2 pounds boneless chicken, cut in 2-inch chunks (Since the taste is so covered up, I used the IQF kind in a bag & did the whole 3 lbs.)
1/2 cup flour (or more)
olive oil, for browning the chicken
kosher salt - she calls for 1 Tbl., but I found 1/2 tsp. plenty for us, maybe because if the IQF chicken.
6 ounces (1/2 can) frozen orange juice concentrate, thawed
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

1. Dredge the chicken pieces with the flour, and shake off the excess. Toss the leftover, chicken-germy flour. Heat olive oil in a large skillet and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating. Doing more chicken, I ended up doing this is several batches. Since my girls don't much like things all mixed together, the last batch I cooked thoroughly & set aside for them to be plain.

2. Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Pour sauce mixture evenly over the chicken, and toss gingerly to coat. I found her recipe as is to be enough for the 2 or 2 1/2 lbs of chicken pieces I put in with it.

3. She says to cover and cook on low for 6 hours, or on high for 3 to 4, but I found that since I'd already mostly cooked the chicken, I don't think it would necessarily need that long. I think I did 3 hours on high because I threw it together in early afternoon.

Serve over white or brown rice or couscous. I microwaved a bag of Asian-style vegetables to go with it that the girls ate separately (sense a theme here?), but I stirred in with the chicken & sauce.

Crockpot Salsa Chicken

1 can black beans, drained
1 can corn, drained
1 jar salsa (I use a medium jar of medium salsa)
4 boneless, skinless chicken breasts
1 c. shredded cheddar or Monterrey jack cheese

Place beans, corn and half of salsa into crock pot. Add chicken and rest of salsa. Cover and cook on low for 6-8 hours or on high 3-4 hours. Top with cheese and cook an additional 15 minutes.

Personal preference of serving - layer on a tortilla with lettuce and sour cream! Other ideas - serve with rice... make a taco salad. YUM!

We have used this is tortilla shells. I usually just put the cheese on in our tortilla!!

Chicken Enchilada Ring

I am making this one for the football game this weekend!! We really like it and am hoping it goes over good for a group. I had it at a Pampered Chef party years ago and am now getting around to post it!!

Go Vikings!! (For those of us from MN!)

2 cups coarsely chopped cooked chicken (about 12 ounces)

¼ cup chopped pitted ripe olives

1 cup (4 ounces) shredded cheddar and Monterey Jack cheese blend

1 can (4 ounces) chopped green chilies, undrained

½ cup mayonnaise

1 tablespoon Pantry Southwestern Seasoning Mix

2 plum tomatoes

1 lime

2/3 cup finely crushed corn tortilla chips, divided

2 packages (8 ounces each) refrigerated crescent rolls

1 cup salsa

1 cup sour cream

1. Preheat oven to 375 degrees. Chop chicken and olives using food chopper; place in bowl. Add cheese, green chilies, mayonnaise and seasoning mix.

2. Seed and chop 1 tomato. Slice lime in half. Squeeze juice from one half to measure 1-teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and limejuice to chicken mixture.

3. Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.

4. Sprinkle reserved crushed chips cupboard. Unroll crescent dough. Place dough sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles; chip dies down, in a circle on round stone with wide ends overlapping in the center and points toward outside. (There should be a 5-inch diameter opening in center.) Using large tablespoon scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.

For garnish, cup remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between openings of ring. Serve with salsa and sour cream.

Rosemary Chicken Salad Sandwiches

I know The Sexy Blonde sent out a link to the recipe she used for the lovely chicken salad sandwiches she and AKJ served us on croissants at Girls' Adventure Weekend, but I know I'll forget that and look on here for it. So, here it is! :) Thanks, TSB!

Rosemary Chicken Salad Sandwiches

Dinner Tonight

Randy Mayor

Yield:5 servings (serving size: 1 sandwich)

Ingredients:

• 3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
• 1/3 cup chopped green onions
• 1/4 cup chopped smoked almonds
• 1/4 cup plain fat-free yogurt
• 1/4 cup light mayonnaise
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 10 slices whole-grain bread

Preparation

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.

Nutritional Information

Calories: 360 (29% from fat)

Fat: 11.6g (sat 2.1g,mono 3.5g,poly 1.8g)

Protein: 33.6g

Carbohydrate: 29.9g

Fiber: 4.4g

Cholesterol: 76mg

Iron: 2.9mg

Sodium: 529mg

Calcium: 104mg

Brandy Long, Cooking Light, APRIL 2005

Chicken & Corn Summer Chowder

This is my first recipe post and I've been sitting on this soup for awhile now, I didn't know if I'd be breaking rules by posting soup in the breakfast month. However, Big D has now had this soup and has demanded that I post it to Recipeeps.

I keep reading Tweets, Facebook statuses and Blogs about spring arriving in the Midwest, so I thought perhaps you'd all like to try this chowder that we make year round here! It's not nearly as heavy as the chowder's I'm used to having back home. I'm a soup lover and this one is now in my top ten!

2 slices bacon, chopped
1 onion, chopped
3 Tablespoons flour
1 lb. Yukon Gold potatoes, peeled and chopped
6 cups chicken broth
4 cups shredded cooked chicken (from a 2 ½ - 3 lb. roasted chicken)
3 cups sweet corn (approx kernels cut from 3 ears of corn)
¼ - ½ cup heavy whipping cream

Topping:
2 medium tomatoes, seeded and chopped
1 avocado, pitted, peeled and chopped
1 cup loosely packed cilantro leaves
2 limes, cut into wedges
Freshly ground black pepper


In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft (about 3 minutes). Sprinkle with flour and cook, stirring, until flour smells cooked (you should get a whiff of baked piecrust) but hasn’t started to brown (about 3 minutes).

Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender (about 5 minutes). Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through (about 2 minutes).

Serve in soup bowls, garnished with tomatoes, avocado, cilantro, fresh lime juice, and pepper to taste

Citrus Chicken

An embarrassingly long time ago, The Sexy Blonde made this for Wednesday Dinner. It was delicious, and I said she should post the recipe to Recipeeps. But, with the whole new mom + full-time-job thing, she didn't think she'd have time.

"Oh, I'll do it!" I said. So she promptly emailed me a link to the recipe. I not-so-promptly failed to post it here for a very long time. Oops?

Anyway, this is delicious and makes your kitchen smell heavenly. From Cooking Light.


Citrus Chicken

1/4 cup orange juice
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 tablespoons chopped fresh thyme
2 teaspoons bottled minced garlic
1 teaspoon grated orange rind
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 pound skinless, boneless chicken breast
1 tablespoon olive oil
6 cups bagged prewashed baby spinach

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.

Chicken Enchilada Ring

Chicken Enchilada Ring
We made this last night for a bowl party of just our family. (It was on our menu earlier this week but it did not get made so we made it into a party item.) My family just loved it and we will be making it again soon.

2 cups coarsely chopped cooked chicken (about 12 ounces)
¼ cup chopped pitted ripe olives
1 cup (4 ounces) shredded cheddar and Monterey Jack cheese blend
1 can (4 ounces) chopped green chilies, undrained
½ cup mayonnaise
1 tablespoon Pantry Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed corn tortilla chips, divided
2 packages (8 ounces each) refrigerated crescent rolls
1-cup salsa
1-cup sour cream

1. Preheat oven to 375 degrees. Chop chicken and olives using food chopper; place in bowl. Add cheese, green chilies, mayonnaise and seasoning mix.

2. Seed and chop 1 tomato. Slice lime in half. Squeeze juice from one half to measure 1-teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and limejuice to chicken mixture.

3. Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.

4. Sprinkle reserved crushed chips cupboard. Unroll crescent dough. Place dough sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles; chip dies down, in a circle on round stone with wide ends overlapping in the center and points toward outside. (There should be a 5-inch diameter opening in center.) Using large tablespoon scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.
For garnish, cup remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between openings of ring. Serve with salsa and sour cream.

One-Pot Moroccan Chicken with Couscous

I know this recipe somewhat resembles the Braised Paprika Chicken Big Daddy just posted. It also sort of resembles the Chicken Curry with Sweet Potatoes and Coconut Rice that All-Knowing Jen requested help with and it's rather similar to the Quick and Easy Moroccan Chicken that Syl posted.

Hey, that just means that a lot of you will like it, right? :) I made it earlier this week on Mr. Kluges's request and mentioned I should probably post it. He was all, "You haven't posted this one to Recipeeps yet?!?!" So here it is. It's from The Really, Truly, Honest-to-Goodness One-Pot Cookbook by Jesse Ziff Cool.

***Note: This is NOT a quick and easy recipe. Well, easy = yes; quick = no. Start it 2 hours before you want it. Really. Then you won't feel rushed. ***

1/2 c. all-purpose flour
3 Tbl. sweet paprika
2 tsp. salt, plus more to taste
1/2 tsp. freshly ground pepper, plus more to taste
One 3- to 3 1/2- lb chicken, cut into 8 serving pieces
2 to 3 Tbl. olive oil
1 yam or sweet potato, peeled and cut into 1-inch pieces (We like yams a lot, so we do 2 reg or 1 BIG.)
1 onion, thinly sliced
2 cloves garlic, minced
1 bay leaf
1 Tbl. ground cumin
1 Tbl. ground cardamom
1 tsp. ground cinnamon
generous pinch of saffron threads [not necessary - it turns a lovely orangey color from the previous spices already]
1/2 c. raisins
1/2 c. chopped dried apricots
3 c. chicken broth
1 c. couscous
1/4 c. minced fresh mint [I always forget this and it's fine without.]


1. In a large bowl, combine the flour, paprika, the 2 tsp. salt, and the 1/2 tsp. pepper. Add the chicken [I remove the skin from the thighs & breasts, but don't bother with the wings/legs.] and toss well to generously season on all sides.

2. In a large, heavy pot, heat the olive oil over medium-low heat. Add the chicken in batches and cook, turning occasionally, until brown on all sides, about 10 minutes.

3. [Stir the ground spices into the broth so you don't end up with clumps of 'em.] Add the yam, onion, bay leaf, cumin, cardamom, cinnamon, saffrom, raisins, dried apricots, and chicken broth. Bring to a boil, then reduce the heat to medium-low, cover and simmer for 1 hour, or until chicken is tender and the potatoes are very soft. Taste and adjust the seasoning.

4. Uncover, [remove chicken so the couscous doesn't get all stuck up inside the parts and stay dry and weird], add the couscous and mint, and stir. Reduce the heat to low. Cover again and simmer for another 5 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Uncover and, using tongs or a big fork, fluff everything in the pot. [Return chicken to the pot.] Put the lid back on and let sit for another 3 minutes.

5. To serve, scoop the couscous and chicken into a large serving bowl or warmed individual bowls. Serve with forks and big spoons for the couscous.

Braised Paprika Chicken

I gave this a shot last night and it turned out really tasty. I braised it in a dutch oven on the stove, but I imagine it would work just as well oven-braised or in a good-sized crock pot.

1 3-4 pound chicken (or chicken parts)
2 medium onions, diced
1 red bell pepper, diced
1/2 green bell pepper diced
2 tbsp tomato paste
2 tbsp sweet paprika
Crushed or whole dried chiles, to taste
1 tsp marjoram
1 to 1-1/2 cups chicken stock (or vegetable stock, or water)
1/2 cup sour cream
1 tbsp flour
Salt

Cut up the chicken, remove the skin, and season with salt and pepper. In large pot or dutch oven, saute the onions over medium-high heat in some butter and oil. Sprinkle a pinch of sugar over them to help them caramelize a bit. Cook until golden. Stir in the bell peppers, tomato paste, paprika and chiles and let it cook for a minute or two. Add the chicken and gently stir it a bit. Sprinkle the marjoram in and then add the stock. Cover tightly, reduce heat to medium-low, and cook for an hour or so, until chicken is tender.

In a bowl, whisk up the sour cream, flour and a teaspoon (or more, or less, to taste) of salt. Remove the chicken from the pot and set aside. Add the sour cream mixture to the pot and stir it in. Raise the heat a bit and simmer until thickened. Return the chicken to the pot, cover, and cook for another couple of minutes.

It seems a recipe that's ripe for variation. Mushrooms would work well in it. Carrots. Maybe some cauliflower thrown in 15 minutes from the end.

Mashed potatoes seemed the perfect accompaniment to me, but boiled potatoes or rice or orzo or couscous would probably work just as well. :)

Sesame Ginger Chicken

Got this recipe from one of Mr. Kluges's high school friends who is married to another one of his high school friends when they made it for us one time. She says it's from Jenny Craig. It's yummy. I've adapted it slightly.

1 1/2 Tbl. toasted sesame seeds*
1 Tbl. grated fresh ginger
3 Tbl. low-sodium (or regular) soy sauce
3 Tbl. honey
6 (4 oz) boneless skinless chicken breast halves

1) Combine first four ingredients.

2) Place chicken between plastic wrap and flatten to 1/4 inch thickness. (You might actually have a meat mallet. I use our marble rolling pin.)

3) Coat rimmed cookie sheet with non-stick cooking spray. You might need two, depending on how spread out your chicken breast ends up.

4) Brush half of sauce misture over chicken, coating both sides. Set them on the cookie sheet when coated.

5) Cook at 350F or broil about 8-10 minutes or until done through.
(You can baste during the baking/broiling if you'd like, but since it's in a cookie sheet, the sauce can't really escape. I think this direction is left over from being made in a broiler pan, but when I tried it that way, all the sauce just ran off and burnt in the bottom.)

I've never tried it, but I'd suspect you could do this stove-top as well.



*If you just have regular, put them in a dry (not greased) nonstick skillet over medium-low heat for a while until they brown a bit. It takes kind of a while, so start this right away, and don't be tempted to turn the heat up too high or they'll burn. Not that I know or anything.

Can you fix this recipe?

I got this recipe from a blog at work-it mom. I tried it out- but it was pretty bland - I really think it needs something else, but I don't know what. Any ideas or suggestions? Maybe I just need a better curry powder? I think it could be a great easy crock pot recipe with a little tweaking.

Chicken Curry with Sweet Potatoes and Coconut Rice

4 boneless, skinless chicken breasts
1 onion, cut up
2 sweet potatoes, peeled and diced
2/3 cup orange juice
1 tsp salt
1/4 tsp ground pepper
3 tsp curry powder
1 clove garlic, minced

Put the chicken, onion & sweet potatoes in the crock pot. (dice the potatoes to a medium size, you want them to cook, but not to get too mushy). Mix orange juice, garlic and spices together, pour over the top of everything in the crock pot. Put the lid on your crock pot, set it to low and let it cook 5-6 hours.

Coconut rice
Use coconut milk to replace 1/2 to 3/4 of the water you use to boil rice. (i.e. 2 cups of rice, 1 cup water, 1 cup coconut milk). You can use the "lite" but the full fat milk will give you more flavor. Works best with Jasmine or Basmati.