Archives for posts with tag: chicken

Chicken Francese with Noodles + Roasted Asparagus

July 17, 2015 //

Chicken Francese with Noodles

This is such an Italian-American dish. I grew up eating francese from the local pizza place. Since our move I’ve been pretty disappointed with my chicken francese take-out options. So, I had to find a recipe to make it myself and was super happy to find this recipe, which is based on Tyler Florence’s recipe. I added capers and skipped the scallions. Tried the corn starch, but I’m not sure that it really made that much of a difference.

4 skinless, boneless, thin chicken breasts (about 1 1/2 pounds)
Cornstarch, for dredging (or use flour)
Kosher salt and freshly ground black pepper
4 large eggs
3 TB. water
1/4 cup avocado oil or extra-virgin olive oil
1 lemon, with rind, cut in thin rounds
1/2 cup dry white wine
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
capers, to taste

On a plate or wide bowl, beat the eggs with 3 tablespoons of water. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the cornstarch or flour that has been seasoned with salt and pepper. Dip chicken in the egg wash to coat completely, letting the excess drip off. When the oil is hot, add the cutlets and fry for 2-3 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, lemon juice and capers simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some cornstarch or flour and add it to the skillet, this will thicken the sauce. Whisk to incorporate and dissolve the cornstarch/flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper before serving.

Noodles

Follow directions on the package

Roasted Asparagus

My go-to method of preparing asparagus.

1 bunch of asparagus – ends trimmed
olive oil
salt and pepper
Parmesan cheese

Pre-heat oven to 400 degrees. Toss trimmed asparagus with a bit of olive oil, salt and pepper and roast for 15-20 minutes until tender and a little bit browned. Sprinkle some grated Parmesan cheese over to serve.

Tags asparagus, capers, chicken, lemon, noodles, white wine

Categories Meals

Endless Bounty

July 17, 2015 //

Last time I was 8 months pregnant the average temperature outside was 32 degrees. I felt pretty good, and my biggest complaint was that I didn’t always get a seat on the subway because I had to wear a big, winter coat which made it hard to tell that I was pregnant. Now, it’s a different story. It is hot and humid and I feel HUGE. I pretty much always get a seat on the subway, but I am exhausted!

Meanwhile, the markets are packed with produce and I am dying to cook. This week alone, I’ve picked up blueberries, cherries, nectarines, cucumbers, summer squash, tomatoes and even the first corn. It is awesome, but some nights after work I am just too tired to make anything. Fortunately, fruits and vegetables this time of the year are so delicious and fresh that you don’t have to do too much to enjoy them. Hopefully easy summer recipes will get me through the next few weeks!

The kitchen counter will look like this for the next few months.

Meal #1: Soy Lemon Skirt Steak with Arugula + Salted Potatoes
Meal #2: Swordfish Parmesan and Roasted Broccoli
Meal #3: Chicken Francese with Noodles + Roasted Asparagus
Meal #4: Pork Chops with Cherry Sauce + Sugar Snap Peas

Your grocery list, excluding the usual pantry items:

broccoli – 1 large head
shallot – 2
garlic – 1 head
lemons – 5
sugar snap peas – 1 lb.
cherries – 1 cup
arugula – 1 bunch
asparagus – 1 large bunch
potatoes – 1 1/2 pounds
rosemary – 1 bunch
eggs – 1 dozen
white wine
red wine
low-salt chicken broth – 1 cup
butter (if you don’t already have it)
brown sugar (if you don’t already have it)
soy sauce (if you don’t already have it)
garlic powder (if you don’t already have it)
capers (if you don’t already have it)
flour (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
butter (if you don’t already have it)
swordfish steaks (6-8 ounces per person), skin removed
skirt steak – 1 1/2 pounds
skinless, boneless, thin chicken breasts – 1 1/2 pounds
pork chops, bone-in – 1 per person, approx. 6-8 oz each

Tags arugula, asparagus, beef, broccoli, capers, cherries, chicken, fish, lemon, noodles, Parmesan, pork, pork chops, potatoes, red wine, rosemary, seafood, shallots, skirt steak, soy sauce, sugar snap peas, swordfish, white wine

Categories Meal Plans

Chicken with Gorgonzola + Roasted Potatoes and Green Beans

June 12, 2015 //

Chicken with Gorgonzola

For Patrick’s birthday I wanted to make him something a little special since it was a work night and we were just celebrating at home. He LOVES blue cheese so when I saw Bobby Flay’s recipe for chicken breasts with roquefort on the New York Times‘ Cooking app I had to make it. I couldn’t get roquefort so I used gorgonzola and it was still delicious.

It couldn’t get skin-on, boneless chicken breasts so I ended up de-boning the breasts myself – this is a HUGE pain. You can’t use regular chicken cutlets because you need the skin to hold in the blue cheese butter so my recommendation, if you aren’t up for de-boning the breasts yourself, is to go with bone-in breasts and roast them for a bit longer – probably 20 minutes or so. Make a small slice into the thickest part of the breast and if it is white and the juices run clear it is finished.

¼ cup clover honey
½ cup aged sherry vinegar
Kosher salt and ground black pepper
8 TB. (1 stick) unsalted butter (room temperature)
¼ cup crumbled gorgonzola cheese at room temperature
4 skin-on boneless chicken breasts, 8 ounces each
2 TB. canola oil
4 sprigs fresh rosemary, plus more for garnish

Heat oven to 400 degrees. Mix together the butter and blue cheese in a small bowl until well blended, and season to taste with salt and pepper. Using your fingers, gently loosen the skin from the chicken breasts and stuff about 1 heaping tablespoon of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat. Season both sides of the chicken with salt and pepper.

Heat oil in large ovenproof sauté pan over medium heat until it begins to shimmer. Put chicken in the pan, skin-side down, and cook until fat renders and skin is golden brown and crispy, about 5 minutes. Turn chicken and add four rosemary sprigs to pan. Place in oven and roast until breasts are just cooked through, about 5 minutes longer.

While cooking the chicken, put honey in a small saucepan and cook over medium-low heat until lightly golden brown, about 5 minutes. Add vinegar and cook until reduced and thickened, about 15 minutes. Season to taste with salt and pepper. Keep warm.

Remove pan from oven and heat broiler. Spread the remaining butter over the tops of each breast and place under the broiler until golden brown and blistered.

Remove each breast to a plate, spoon some of the pan drippings over each breast and immediately drizzle with some of the honey/vinegar. Garnish with rosemary.

Roasted Potatoes with Green Beans

A simple side dish, that depending on how you look at it, either lightens up a typical potato dish or makes a side of green beans a bit heartier.

6 medium red or yukon gold potatoes, sliced thinly
1 lb. green beans, ends trimmed
2 TB. olive oil
salt and pepper

Heat oven to 400 degrees. Toss potatoes and green beans in olive oil and salt and pepper to taste and spread on a baking sheet (you may need two so the vegetables aren’t on top of each other). Roast for 20-25 minutes, checking them after 15 minutes to make sure the potatoes don’t burn.

Tags chicken, gorgonzola cheese, green beans, honey, potatoes, poultry, rosemary

Categories Meals

Cravings

June 12, 2015 //

I’m not a big dessert person. I don’t turn it down per se, but I would rather eat something salty and fatty than sweet. HOWEVER, pregnancy brings out my inner sweet tooth. I feel like I deserve dessert when I’m pregnant because I can’t have certain foods anymore, I can’t drink and I am physically uncomfortable. I also sort of crave sweets a bit more than usual, especially after lunch or dinner. Ice cream has been an almost daily treat for the last few months. Until Monday…. The latest sonogram showed that I have a bit more fluid than normal and one reason may be too much sugar. Everything is fine otherwise, and most likely everything is normal, but to make sure I have to avoid refined sugar and white flour for at least the next two weeks – fun…

Fortunately, summer is almost upon us which means nature’s dessert – fruit – is staring to make it’s way to my local farmers market. Strawberries have already arrived and cherries, peaches, etc. are on their way. They might not totally make up for ice cream, but they will help.

This week’s meal plan introduces two brand new seasonal recipes and two repeats from last year. Enjoy!

Meal #1: Asparagus alla Fontina + Green Salad
Meal #2: Chicken with Gorgonzola + Roasted Green Beans and Potatoes
Meal #3: Panko-Crusted Salmon + Fennel and Parmesan Salad
Meal #4: Pork Chops with Rhubarb-Cherry Sauce + Roasted Asparagus

Your Grocery List, excluding the usual pantry items:

red or yukon gold potatoes – 6 medium
green beans -1 lb.
dried cherries – 1/2 cup
white/yellow onion – 1
rhubarb – 10 ounces
asparagus – 3 large bunches
lemon – 1
fennel – 2
fresh parsley – 1 bunch
rosemary – 1 bunch
panko (Japanese dried bread flakes) – 2/3 cup
eggs – 3
gruyère or fontina – 4 ounces
gorgonzola cheese – 4 ounces
parmesan cheese (if you don’t already have it)
Dijon mustard (if you don’t already have it)
honey (if you don’t already have it)
sherry vinegar (if you don’t already have it)
prosciutto – 4 ounces
skin-on, boneless chicken breasts – 4 (8 ounces each)
pork loin chops – 4 (each 1/2 inch thick and 6 to 8 ounces)
salmon fillets, skin on – 4 (6- to 8-ounce each)

Tags asparagus, cheese, chicken, dried cherries, eggs, fennel, fish, gorgonzola cheese, green beans, honey, lemon, mustard, panko, Parmesan, pork, potatoes, poultry, prosciutto, rhubarb, rosemary, salmon

Categories Meal Plans

Roasted Chicken Provençal + Crispy Potatoes

May 15, 2015 //

Roasted Chicken Provençal

This is a nice Sunday night or dinner party dish from the New York Times “Cooking” app. I just used chicken thighs, but I don’t see why you couldn’t do a mixture of chicken thighs and breasts, as long as they are bone-in. You obviously need herbes de Provence, which is a combination of easy-to-find dried herbs. You could make it yourself, but the pre-made version isn’t too hard to find these days.

My dish didn’t end up having a lot of sauce, so don’t count on that, but it was still delicious.

8 bone-in, skin-on chicken thighs
2 ts. kosher salt
1 ts. freshly ground black pepper
1/2-3/4 cup all-purpose flour
3 TB. olive oil
2 TB. herbes de Provence
1 lemon, quartered
8-10 cloves garlic, peeled
4-6 medium-size shallots, peeled and halved
⅓ cup dry vermouth
4 sprigs of thyme, for serving

Preheat oven to 400. Season the chicken with salt and pepper. Put the flour on a plate and lightly dredge the chicken in it, shaking the pieces to remove excess flour.

Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemons, garlic cloves and shallots around the chicken, and then add the vermouth to the pan.

Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for an additional 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.

Serve in the pan or on a warmed platter, garnished with the thyme.

Crispy Potatoes

My Mom has been making this side dish for years and I LOVE it. If you have a mandolin use it, but if you don’t, try to slice the potatoes as thin as you can. They get so crispy that it is a little like eating potato chips for dinner, but without the guilt!

4-6 medium yukon gold or red bliss potatoes, peeled and thinly sliced.
1-2 TB. olive oil
1 TB. dried (or fresh) rosemary
salt and pepper

Pre-heat oven to 400 degrees. Lightly oil or spray an oven-proof pan. Place potato slices around a pan in an overlapping circle, covering the entire pan. In some places you may have several layers of potatoes – that is fine. Swirl olive oil over potatoes and sprinkle with rosemary, salt and pepper. Roast in oven for 40 or so minutes, checking on them. They are finished when they are nicely browned and tender.

Tags chicken, herbes de Provence, lemon, potatoes, rosemary, shallots, vermouth

Categories Meals

Distractions

May 15, 2015 //

It has been a long time since I’ve posted to this blog. I’m so sorry about that, but I swear I have several good excuses for my absence. We moved to a new apartment – toddler in tow; I planned an international conference for 400 people and I am currently 23 weeks pregnant! So as you can see, my winter/spring have been very busy. Fortunately, things are back to normal, for the most part, and I am back to cooking 3-5 times a week. My timing is pretty good at least! Asparagus is back at our local farmers markets which means the rest of my beloved fresh fruits and veggies are also on their way. I promise more frequent posting, at least until Baby #2 arrives, featuring new, exciting recipes to celebrate the new market season!

Asparagus – where have you been all winter?!

This week I’m sharing two recipes each from the New York Times and thekitchn.com. I am in love with the new New York Times recipe app “Cooking“, which you can access on your desktop, iPad and smart phone – check it out!

Meal #1: Roasted Chicken Provençal + Crispy Potatoes
Meal #2: Margarita Pizza with Quick Pizza Dough
Meal #3: White Fish Fillets on a Potato Raft
Meal #4: Broiled Steak and Asparagus with Feta Sauce

Your grocery list, excluding the usual pantry items:

asparagus – 2 bunches (about 2 lbs.)
russet potatoes – 1 1/2 lbs. (about 2 medium)
yukon gold or red bliss potatoes – 4-6 medium
lemons – 2
shallots – 4-6 medium
fresh thyme – 1 bunch
fresh chives – 1 bunch
herbes de Provence
dried rosemary (if you don’t already have it)
crumbled feta cheese – 1 cup (about 6 ounces)
fresh mozzarella – 1 lb. (you will probably use less, but it isn’t like the rest won’t get eaten)
sour cream – 1 small container
bread flour
active dry yeast – 1 packet
whole tomatoes – 1 large can
capers (if you don’t already have them)
skinless sole fillets or other firm white fish – 4 (5 ounces each and 1 to 1 1/2 inches thick)
steaks – 2 (each 1 to 1 1/2 inches thick; about 2 1/4 pounds total)
bone-in, skin-on chicken thighs – 8
dry vermouth

Tags asparagus, basil, beef, capers, cheese, chicken, chives, dough, feta, fish, herbes de Provence, lemon, mozzarella, pizza, potato, potatoes, rosemary, shallots, sour cream, steak, thyme, tomatoes, vermouth

Categories Meal Plans

Chicken Saltimbocca with Cheese + Sautéed Spinach

December 9, 2014 //

Chicken Saltimbocca with Cheese

I have already posted a chicken saltimbocca recipe, but I can never get enough saltimbocca. Unlike the original, this New York Times recipe has cheese, which is never a bad thing. Delicious!

1 ½ pounds boneless skinless thin chicken cutlets
salt and pepper
1 TB. chopped sage, plus 24 large sage leaves
2 garlic cloves smashed to a paste
1 pinch red pepper flakes, optional
olive oil
6 thin slices proscuitto
6 slices fontina cheese (about 4 ounces)

Salt and pepper each cutlet on both sides and place on a platter. Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. Massage in the seasoning to distribute, cover and marinate at room temperature for one hour, or refrigerate for up to several hours.

Heat a wide skillet over medium heat and add 3 tablespoons olive oil. When the oil looks wavy, add the sage leaves and let them crisp for about 30 seconds. Remove and drain.

Brown the chicken breasts in the oil for about 2 minutes per side, then transfer to a baking dish large enough to fit them in one layer.

Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. Broil for 2 to 3 minutes, until the cheese is bubbling. Garnish with remaining sage leaves.

Sautéed Spinach

Popeye would approve!

2 TB. olive oil
3 garlic cloves, thinly sliced
2 TB. pine nuts (optional)
2 bags or bunches of spinach, washed and dried well
salt and pepper
lemon wedge

Heat olive oil in a large pot over medium heat, when the oil begins to shimmer add the garlic and pine nuts, saute for 1-2 minutes. Add spinach to the pot and stir; as it wilts it will release water. Let the spinach saute for another 1-2 minutes, stirring frequently, until most of the water evaporates. Add salt and pepper to taste, and squirt lemon juice over the spinach to serve.

Tags cheese, chicken, sage, spinach

Categories Meals

It’s the Holiday Season!

December 8, 2014 //

This time of the year it is hard not to get Christmas songs stuck in your head. As I type I can hear Andy Williams singing “It’s the holiday season, and Santa Claus is coming around…” It goes on and on…. I don’t know whether it is because Patrick and I snuck away to Charleston last weekend, but the Christmas season feels short again this year and I feel like I’m far behind. I have to catch up, because for the first year ever Eliza fully understands that it is Christmas. It is adorable to watch – she loves the tree, the caroles and Frosty, but it also means that we better step it up and plan some fun activities and get her (or ahem, ask Santa) for some good presents!

Despite the busy season full of shopping, decorating, baking and general merriment I am still trying to slip a home-cooked meal in when I can. It isn’t as often as I’d like (there’s a pizza on its way while I type this), but I am hoping to get a few dinners made without the help of a microwave. Here are a couple of repeats, and two new meals that are delicious and perfect for the season. Enjoy!

The first snowman of the season (I know, he is a little scary)

Meal #1: Pork Chops with Apples and Onions + Braised Red Cabbage
Meal #2: Chicken Saltimbocca with Cheese + Sautéed Spinach
Meal #3: Brussels Sprouts and Pork (or Beef) Stir Fry + Rice
Meal #4: Lemon Pasta with Roasted Shrimp + Green Salad

Your grocery list, excluding the usual pantry items:

fresh sage – 1 bunch (or 1 tsp. dried sage)
white onion – 2
scallions – 1 bunch (approx. 4)
red cabbage – 1 head (2 1/4 pounds)
lemons – 3
spinach – 2 bags or bundles
apples – 5
brussels sprouts – 1 lb.
carrots – 2
jalapeno – 1
ginger – 1 small piece
fontina (provolone or gruyere work too) cheese – 6 slices (approx. 4 ounces)
pine nuts (optional)
apple cider – 1 cup
linguine – 1 box
dry red wine – 1/2 cup
rice (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
oyster sauce (if you don’t already have it)
reduced-sodium soy sauce (if you don’t already have it)
unseasoned rice vinegar (if you don’t already have it)
dark-brown sugar (if you don’t already have it)
bone-in pork chops – 4 (3/4-1-inch thick)
flank or skirt steak – 1/2 lb.
bacon – 4 ounces (approx. 4 slices)
proscuitto – 6 thin slices
chicken cutlets – 1 1/2 lb.
shrimp – 1 1/2 lb.

Tags apples, beef, brussels sprouts, carrots, cheese, chicken, cider, ginger, lemon, onions, Pasta, pork, red cabbage, rice, sage, salad, seafood, shrimp, spinach

Categories Meal Plans

Beer Braised Chicken

November 13, 2014 //

Beer Braised Chicken

If this recipe doesn’t sound perfect for a Sunday dinner in November than I don’t know what does. Adapted from a Food Network recipe, we tried this Sunday night and we weren’t disappointed. The potatoes took a lot longer to cook for me than the original recipe said they would, but I also think that extra braising time is needed gave the dish depth.

1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
8 skinless, boneless chicken thighs (about 2 1/2 pounds)
salt and pepper
1/2 cup flour, for dredging
1 tablespoon extra-virgin olive oil
1 (12-ounce) bottle beer (I used Newcastle Ale, but Bass Ale would work too)
1 cup frozen pearl onions, thawed
1/2 pound small red-skinned new potatoes, halved
2 tablespoons whole-grain mustard
2 tablespoons packed dark brown sugar
1/2 ts. dried thyme

Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate.

Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.

Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Bring to a boil and then simmer, partially covered, until the chicken and potatoes are cooked through, about 30-40 minutes. Stir in the bacon and serve.

Tags bacon, beer, chicken, mustard, onions, potatoes

Categories Uncategorized

Market Discoveries

November 7, 2014 //

One of the best things about the local food movement is that it has brought to light so many underused vegetables and fruits. If it weren’t for farmers markets I wouldn’t know about or have gotten a chance to eat fennel, celeriac, or romanesco. Before the proliferation of farmers markets I bet many of you had never seen or eaten a heirloom tomato. Whether you get them now from a farmers market or your local grocery store, the demand for these special, and dare I say better tomatoes, stems from the growth and ubiquity of farmers markets.

It isn’t just brand new foods that markets introduce us to; markets provide a retail space for farmers to try out different versions of some tried and true favorites without the worry that a grocery store will reject them because they aren’t the right shape or color. That’s how I encountered these beautiful carrots seen below. While shopping at my local Greenmarket I stumbled upon a big bunch of carrots in shades of orange, yellow and purple. They were majestic and I had to have them! So, get a little adventurous and try a new vegetable or fruit this week. We are so lucky to live in an age when hard, pink tomatoes are no longer acceptable.

Meal #1: Pork Tenderloin with Maple Glaze + Roasted Roots
Meal #2: Penne alla Vodka + Green Salad
Meal #3: Pan-Seared Scallops with Apple Cider Brown Butter and Brussels Sprouts Apple Slaw
Meal #4: Lemon and Olive Chicken + Red Roasted Carrots

Your grocery list, excluding the usual pantry items:
Honeycrisp apple – 1
Brussels sprouts – 7 large
lemon – 2
onion – 1
beets – 4 medium to large
carrots – 1 large bunch (8 or so)
potatoes -1/2 lb.
crumbled dried sage leaves – 2 ts.
sage – 1 bundle
green olives – 1/2 cup
chicken stock – 1 cup
large (28 oz) and small (14 oz) can Italian plum tomatoes – 1 each
penne – 1 box
heavy cream – 1/2 cup
Parmesan cheese – (if don’t already have it)
dried thyme – (if don’t already have it)
crushed red pepper – (if don’t already have it)
maple syrup – (if don’t already have it)
apple cider vinegar – (if don’t already have it)
apple cider – (if don’t already have it)
Dijon mustard – (if don’t already have it)
cinnamon – (if don’t already have it)
paprika – (if don’t already have it)
chili powder – (if don’t already have it)
garlic powder – (if don’t already have it)
pork tenderloins – 2, 12- to 14-ounce
bone-in chicken breast halves – 4
scallops – 16 large
vodka – 1/4 cup

Tags apple, apple cider, brussels sprouts, butter, carrots, chicken, cream, eets, lemon, maple, olives, Parmesan, Pasta, pork, potatoes, poultry, sage, salad, scallops, tomatoes, vodka

Categories Meal Plans

Chicken Francese with Noodles + Roasted Asparagus