category_2_x_recipe.id,category_2.id,category_2.ts,category_2.title,category_1.id,category_1.ts,category_1.title,recipe.id,recipe.ts,recipe.title,recipe.ingredient,recipe.recipe_intronote,recipe.recipe_method,recipe.recipe_description,recipe.author,recipe.date_time,recipe.description,recipe.photography_credit,recipe.recipe_name,recipe.recipe_prep_time,recipe.recipe_cook_time,recipe.yield
2623,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2418,"2017-09-25 03:50:14","Chipotle Salsa Baked Chicken","1 15-ounce can fire roasted tomatoes (or canned whole or crushed tomatoes if fire roasted are not available) 1/4 cup chopped red onion 1 clove garlic, chopped 1/2 cup, packed, chopped fresh cilantro 2 chipotle chili peppers in adobo, plus 1 teaspoon adobo sauce (less or more to taste) 1 teaspoon lime juice 1 teaspoon kosher salt 1 1/2 pound boneless, skinless chicken breasts (or thighs), trimmed of excess fat, cut into 3-inch wide pieces 4 ounces grated or sliced Monterey jack cheese Serve with or over Avocados More chopped cilantro Sour cream Corn or flour tortillas Rice Pasta","This casserole produces a lot of sauce! Use it to spoon over rice or pasta, or for dipping tortilla chips.","1 Place tomatoes, onion, garlic, cilantro, chipotle peppers and adobo, lime juice and salt in a blender or food processor.  Pulse a few times so there are no more large chunks of anything, but not so much so that the salsa is completely smooth. 2 Preheat the oven to 350°F. Place the chicken pieces in a casserole dish, just large enough to fit them all in a single layer (about 8x10-inches).  Spread the chipotle salsa over the chicken pieces, turning the chicken pieces to coat them all over with the salsa. 3 Cover with aluminum foil and bake for 25 minutes (30 minutes for thighs). Remove the foil, and sprinkle or layer the cheese over the chicken. Bake uncovered for 10 minutes more. Serve over rice, pasta, or with tortillas on the side, along with chopped avocado, more cilantro, crema fresca or sour cream. Variation: This is a bake-in-the-oven recipe. You could easily adapt the recipe to the stovetop this way:  sear the chicken pieces first in a little olive oil, remove the chicken, add the onions to the pan, cook them till soft, add the garlic and chiles, cook a little longer, add the tomatoes, lime juice, cilantro, and salt, then add the chicken, coat the chicken with the sauce, bring to a low simmer, cover, cook for 25 minutes, sprinkle with cheese, cover and cook for a few more minutes until the cheese is melted.","Dear restaurant chain by the same name, thank you for making chipotle a household word! (And for helping to teach people how to say it correctly—”chee POAT leh”.) I love cooking with chipotles—smoked, dried, red jalapeños—especially those packed in adobo sauce. In this recipe we are making a simple salsa with fire roasted tomatoes, onions, lime juice, and chipotles packed in adobo, coating chicken breasts with the sauce, topping them with melty jack cheese, and baking them in the oven in a casserole dish. So easy! And so versatile. First, chiles in adobo last a long time in the fridge, many months once you’ve opened the can, so you don’t have to stress about using them up right away. Second, this dish has lots of sauce, which tastes great with rice, pasta, tortillas, even chips. Third, it makes great leftovers. This chicken bake is very similar to my salsa verde baked chicken, but with a smokey chipotle salsa instead. It’s a little on the acidic side with the lime juice and adobo, and tastes great with avocados to cut the acid and the heat. While I usually serve it with rice, it’s also surprisingly good with penne pasta. In fact I could see making this again as a pasta casserole, just chop up the chicken to bite sized pieces, toss with cooked pasta and the salsa, sprinkle with cheese and bake until the chicken is cooked through. A big shout out and thank you to my friend Gaby Dalkin, from whose chipotle salsa recipe I (barely) adapted this one.","Elise Bauer",,"Chicken breasts or thighs, smothered in chipotle salsa, topped with Monterey jack cheese, and baked.","Elise Bauer","Chicken breasts or thighs, smothered in chipotle salsa, topped with Monterey jack cheese, and baked.","10 minutes","35 minutes","Serves 6"
2640,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2422,"2017-09-25 03:50:29","Salsa Verde Chicken Bake","1 1/4 to 1 1/2 pounds boneless skinless chicken breasts 1 3/4 cups (1 15-ounce jar) tomatillo salsa verde 4 ounces grated Monterey jack and/or pepper jack cheese 1/2 cup chopped fresh cilantro (optional)","While the chicken is cooking, prepare some rice or quinoa to serve with the chicken. The recipe produces a lot of sauce which will go well with the sides. You could easily make this with boneless, skinless chicken thighs as well. You may need to cook them just a few minutes longer than the breasts.","1 Preheat oven to 350°F. 2 Cut chicken breasts and line baking dish with them: Cut the chicken breasts into halves. Line a 1 1/2 to 2 quart casserole baking dish with the chicken pieces. Try to cover the bottom as completely as you can with the chicken. 3 Cover the chicken pieces with the salsa verde. Cover completely, there should be no exposed chicken or it will dry out. 4 Bake in a 350°F oven for 25-30 minutes. If you have a meat thermometer, use it. The chicken should be removed from the oven when the internal temperature of the breast meat reaches 150°F. 5 Sprinkle cheese over the chicken, increase the oven heat to 400°F and return to the oven for another 5-10 minutes, enough time for the cheese to melt and the sauce to get bubbly. Remove from oven. Serve immediately. Spoon over cooked rice or quinoa. Sprinkle with chopped fresh cilantro. Serve with tortilla chips for crunch if you would like.","This recipe is so easy, it’s surprising how good it is! You just line a baking dish with chicken breasts, pour over plenty of salsa verde, bake, sprinkle with some cheese, bake some more, and presto wham-o you’re there. Serve over rice to absorb the sauce. If it’s not the season for fresh tomatillos to make the salsa verde from scratch, salsa verde is easily available jarred (look for it in the salsa section, or Mexican food section, of your grocery store). Thankfully with our ginormous tomatillo harvest this summer, we have plenty home canned in the pantry. Many thanks to my dear friend Bruce, who came up with this recipe and urged me to give it a try. It’s perfect for a midweek meal. Enjoy! Recipe and photos updated, first published 2011.","Elise Bauer","September 19, 2017","Boneless, skinless chicken breasts baked in tomatillo salsa verde sauce, topped with melted jack cheese. 1-pot, easy dinner!","Elise Bauer","Boneless, skinless chicken breasts baked in tomatillo salsa verde sauce, topped with melted jack cheese. 1-pot, easy dinner!","5 minutes","30 minutes","Serves 4"
2621,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2470,"2017-09-25 03:50:56","Grilled Cornish Game Hens","4 game hens Olive oil Salt and black pepper Lemon wedges (optional) Special equipment needed: Bricks, one per hen, wrapped in foil (optional)","It's handy to have a spray bottle with some water in it while you are grilling to douse any flare-ups on the grill.","1 Spatchcock the cornish game hens: To grill the hens evenly, you will want to flatten the birds in a method called spatchcocking. To do this, start by trimming off any excess fat and the wingtips from the game hens. Turn the birds over and use kitchen shears to cut out their backbones. Use your hands to flatten the birds. You can stop here, but I like to cut out the ribs and the saber bone — essentially the hen's shoulder blade — to make the hens easier to eat. 2 Oil and salt the hens, let sit to come to room temp: Pat the hens dry with paper towels, then coat them with the olive oil. Salt well and set aside for 15-30 minutes; the hens will cook better if they are at room temperature. 3 Prepare the grill: While the hens are coming to room temperature, get your grill hot. Make sure the grates are clean. Just before you put the birds on the grill, soak a paper towel in some oil and use tongs to wipe down the grill grates. 4 Grill hens breast-side up, weighted if necessary: Place the hens down on the grill breast side up (open side down). Watch them: Chances are they will want to arc upward, which you don't want. You want the hens to have good, solid contact with the grill. If they arc, place a foil-wrapped brick on the hen. Grill this way for 10 minutes with the grill cover open. If you don't have bricks handy just squash the birds down on the grill with tongs or a spatula. 5 Flip hens over and grill the other side: After 10 minutes, flip the birds and place the bricks on them again, if using. Grill for 5 minutes, or until the skin on the birds is nice and browned. Turn the birds back over and cook to your liking breast side up — you shouldn't need the bricks anymore. Depending on the heat of your grill, you may not need much more time, but on cool-ish grills this final step can take as much as another 10-15 minutes depending on how done you like your hens. 6 Season and rest before serving: Move the hens off the grill and grind some black pepper over them. Let the birds rest for 5-10 minutes before serving. Serve with lemon wedges on the side.","Please welcome Hank Shaw as he shares his favorite way of preparing cornish game hens, grilled! Absolutely delicious. ~Elise Cornish game hens. Almost everyone has seen them at some point, either sitting next to the chicken at the meat counter or hiding in the freezer section like little poultry-shaped hand grenades. They kinda-sorta look like chickens, but are they? Despite their name, Cornish hens are not a game bird — although they are, more or less, the size of a partridge. No, they are merely young birds (about five weeks old) from a small breed of chicken. Disappointed that they aren’t actually something exotic? I was, too, until I began eating them, many years ago. Think of Cornish hens as single-serving chickens, which is precisely the reason the breed was created back in the 1950s. And since they are so young and tender, Cornish hens are perfect for the grill. They cook pretty quick as it is, but the birds will cook even faster if you spatchcock them. Yes, I know. Spatchcocking sounds like some medieval torture, but it’s really just a simple way to flatten a bird well enough so that it gets great contact with the grill so it cooks faster. Once you’ve spatchcocked your hens (this method, by the way, works with any bird), you can grill them as-is, or grill them al mattone, which is Italian for “with a brick.” And yes, that is exactly what you do. Wrap bricks in foil and lay them on the hens and you will get even better contact with the heat, the birds will cook more evenly — and you’ll be eating them faster. I don’t like to mess with birds grilled this way. Sure, you can marinate them in something, but I prefer my hens flavored by nothing more than fire, salt, pepper and maybe a squeeze of lemon.","Hank Shaw",,"Cornish game hens are first butterflied (spatchcocked), then grilled flattened, with the weight of a brick. Perfect for entertaining!","Elise Bauer","Cornish game hens are first butterflied (spatchcocked), then grilled flattened, with the weight of a brick. Perfect for entertaining!","40 minutes","25 minutes","Serves 4-6"
2646,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2486,"2017-09-25 03:51:34","Spicy Garlic Cashew Chicken","1 cup roasted (salted or unsalted) cashew nuts 6 Tbsp roughly chopped cilantro (leaves and stems) 1/4 cup canola or olive oil 4 garlic cloves, roughly chopped 2 tablespoons soy sauce (use gluten-free for gluten-free version) 2 teaspoons brown sugar 1 to 2 jalapeño peppers, stems and most seeds discarded, roughly chopped 1 Tbsp lime juice, plus lime wedges for garnish Kosher salt and freshly ground black pepper 3 pounds bone-in, skin-on chicken thighs","Taste the jalapeños first, before using. Jalapeños vary in heat and sometimes you need more, sometimes less to get the desired heat level. If you want to take it up a notch in heat, leave in more of the seeds. Use gloves when handling jalapeños (or a plastic sandwich bag), or coat your hands with a little oil first, before cutting the peppers, and then wash hands with warm soap and water after.","1 Make the spicy cashew paste: In a food processor or blender, add the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and 2 tablespoons of water. Pulse or blend until the mixture is a smooth paste. Add salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest for coating the chicken. 2 Coat chicken with the cashew paste: Sprinkle the chicken thighs all over with salt and pepper. Coat the chicken pieces with the marinade. At this point if you want, you can make ahead, and chill for several hours or overnight until ready to cook. Bring to room temperature before cooking. 3 Grill or broil the chicken: Preheat broiler or prepare grill (or grill pan) for medium direct heat. Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 165°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife. This will take about 25 to 35 minutes for a grill on medium heat, or about 10-20 minutes under a broiler, depending on how far the chicken is from the heat. Note that as you turn the pieces, some of the coating will fall off. It's to be expected, so don't worry if and when this happens. Serve with lime wedges, reserved marinade, and cilantro.","My father first found this Melissa Clark recipe in the New York Times in 2007. We thought the combination of cashews, garlic, cilantro and jalapeños intriguing and worth a try. When my 9-year old visiting nephew proclaimed, “Hey, this chicken is good!,” we knew we had a keeper. I’ve since made this recipe several times, with great results. Note the reader comments. People have subbed almonds and walnuts for the cashews, and parsley for the cilantro. Great for a summer cookout!","Elise Bauer",,"Zesty and spicy chicken, marinated with a cashew, garlic and jalapeño sauce. Grilled or broiled to a crisp golden brown and served with lime wedges.","Elise Bauer","Zesty and spicy chicken, marinated with a cashew, garlic and jalapeño sauce. Grilled or broiled to a crisp golden brown and served with lime wedges.","10 minutes","45 minutes","Serves 4"
2647,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2488,"2017-09-25 03:51:36","Barbecued Buffalo Wings","3 pounds chicken wings Salt 2 Tbsp vegetable oil Sauce: 1/2 cup (8 Tbsp or 1 stick) unsalted butter 12 Tbsp hot sauce (Crystal, Texas Pete, Tabasco, etc) 2 teaspoons Worcestershire sauce 1 teaspoon salt 1 teaspoon sugar 1 teaspoon garlic powder 1 teaspoon black pepper","We like to make our own wing sauce, but you could use a store-bought one if you are pressed for time. In this recipe we are using a grill to mimic the low and slow cooking of a barbecue. If the temp is too high, the wings will cook more quickly than indicated here. We are trying to achieve a low cooking temperature so that the wings cook slowly.","1 Make the sauce: Mix all of the ingredients together in a small pot set over low heat and stir constantly until the butter melts. Once the butter melts, whisk the sauce vigorously off the heat and set aside. It should remain liquid throughout the cooking process. If it starts to solidify, heat it up just enough to melt it, whisking all the time. You don't want the sauce to boil. 2 Cut whole wings into parts: If you have whole chicken wings, you'll want to cut them into parts. Using a sturdy chef's knife or poultry shears, cut off the wing tips and either discard or reserve (we usually freeze) for making chicken stock. Use the knife or shears to separate the drumettes from the flats (the mid-joint wings). 3 Grill over low, indirect heat: Toss the wings with the vegetable oil and the salt, and arrange in one layer on the grill set over indirect low heat. If you are using charcoal or wood, it will be very difficult to do this, so set your fire on one side of the grill and arrange the wings on the other side, away from the direct heat. You want them to cook slowly, with little or no sizzle. Cover the grill and cook like this for 30 minutes. 4 Paint wings with sauce, continue to grill low and slow: Turn the wings and paint with the Buffalo wing sauce. Close the grill and cook for another 30 minutes. Repeat the process, until the wings are done to your liking, this time painting the wings every 15 minutes or so. Make sure you have a little leftover sauce to toss the wings with at the end.","Planning a gathering for a Fourth of July BBQ? Try these spicy hot wings from Hank. Watch out though, they’re good; if you’re not careful you might eat the whole batch! ~Elise Many years ago, when I was a cross country runner in college on Long Island, our team had a Tuesday tradition: After an especially hard workout, we would go to a place called Big Barry’s in Lake Grove and eat as many buffalo wings as we possibly could. Why Tuesday? That was night when each wing cost only 13 cents. Now I’ve eaten thousands of Buffalo wings before and since, but none were like Big Barry’s. I swear they had to be either roasted or grilled, because Barry’s wings were crisp and charred and very much not like those nasty, pallid fried things you get in most of the country. Amazing what a slight difference in cooking method can do for a humble dish. I loved these wings. Loved them. So much so that one day, after an unusually tough workout (and not a few beers), I decided to pick up the gauntlet that Barry’s threw down at every customer who walked in the door: Eat enough wings to get your name on the Plaque of Honor, and your whole table eats free. No problemo, I thought. Because Barry’s wings were roasted (or barbecued, I was never sure), and they could be ordered with sauce on the side, I had routinely eaten dozens at a sitting. I started with 25 wings, which went down easy. Another few Pabst Blue Ribbons and I was on to my second 25. Again, easy-peasy. It was the final 25 that got me. Mind you, as a cross country runner I weighed maybe 140 pounds. The last dude who got his name on the plaque was a fireman from Middle Island who was 6’7″ and weighed four bills, easy. I hit a wall when I got to 60 wings. At the urging of my teammates (screaming, more like, because they didn’t want to pay their bar tab), I managed to choked down another 7 wings before I gave up. Did I make it? Not even close, the waitress said, smiling sweetly. “Good try, though, especially since you’re so skinny, but you’d need to eat another 40 wings to get on the board.” The thought of eating another 40 wings made me want to hurl, so we paid up and left as soon as we could. These wings are as close to Big Barry’s wings as I’ve been able to make. They go down real easy, so make more than you think you’ll need. But I’d advise stopping before you hit 100, OK?","Hank Shaw",,"Slow barbecued chicken wings slathered in a classic Buffalo wing sauce!","Elise Bauer","Slow barbecued chicken wings slathered in a classic Buffalo wing sauce!","5 minutes","1 hour, 30 minutes","Serves 1-12, depending on your appetite"
2656,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2498,"2017-09-25 03:52:00","Beer Can Chicken","1 4-pound whole chicken 2 Tbsp olive oil or other vegetable oil 1 opened, half-full can of beer, room temperature 1 Tbsp kosher salt 2 Tbsp chopped fresh thyme leaves, or 1 Tbsp dried thyme 1 Tbsp black pepper","You can also roast a chicken this way in the oven. Just place it as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350°F until done (about an hour fifteen to an hour and a half for a 4 lb chicken). For an alcohol-free version of this recipe, just fill a pint mason jar halfway with chicken stock and use it instead of the beer. You can also use an open can of baked beans (remove the label) instead of the beer. The chicken juices will run into and flavor the baked beans, which you can then use as a side dish for the chicken.","1 Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners. 2 Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken. 3 Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable. 4 Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done. 5 Carefully transfer the chicken to a tray or pan. I say ""carefully"" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.","Is it just me, or is beer can chicken a boy thing? Look, I grew up with four younger brothers, and if you told them you were going to insert a half-drunk beer into the butt of a chicken and grill it, I think they would actually get interested in cooking. Joking aside, this is a brilliant way to roast a chicken, on the grill or in the oven. Yes the chicken looks rather ridiculous on its beer can perch, covered with an herb rub and half-ready to salute you. But hear me out. While the chicken is dry roasting on the outside, the inside is being bathed with steamy beer, keeping the chicken meat wonderfully moist. The result is tender, falling-off-the-bone meat, encased in salty, herby, crispy skin. What follows is a basic method for beer can chicken (also known as beer butt chicken for obvious reasons). We’re using just some olive oil, salt, pepper, and thyme on the chicken, which we believe brings out the best in the chicken’s flavor. You can easily experiment with your favorite spice rub, or even use wine or root beer instead of a standard beer.","Elise Bauer",,"Tender, falling-off-the-bone, moist on the inside, crispy on the outside. That's what you get with beer can chicken (also known as beer butt chicken).","Elise Bauer","Tender, falling-off-the-bone, moist on the inside, crispy on the outside. That's what you get with beer can chicken (also known as beer butt chicken).",,"1 hour, 30 minutes","Serves 4"
2678,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2514,"2017-09-25 03:52:39","Rosemary Chicken Skewers with Berry Sauce","For the chicken: 4-6 boneless chicken thighs or breasts (about 1 1/2 pounds), skin on or off 2 tablespoons of chopped, fresh rosemary 1/4 cup of dry white wine or vermouth 1 teaspoon of pepper 2 tablespoons of olive oil For the sauce: 1 3/4 cup of fresh or frozen blackberries or boysenberries 1 tablespoon of apple cider vinegar 2 tablespoons of red currant jelly (or berry jam or jelly) 1/4 teaspoon of ground nutmeg",,"1 Cut the chicken into 1 1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour. 2 Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt. 3a Grilling Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest. 3b Broiling Preheat the broiler. Place skewers on an oiled broiling pan, 5 to 6 inches away from the burner. Cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest. 4To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp. 5 Return the juice and marinade mixture to the pan. Add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency. Plate the skewers and spoon the sauce over the chicken. Serve immediately.","Please welcome guest author Garrett McCord, who grilled these chicken skewers with me the other day to rave reviews from the ‘rents. ~Elise I’ve always been a fan of combining sweet fruits with savory spices, it sets up a certain flavor balance that just works so well. Mango with chili pepper, peaches and thyme, rhubarb and rosemary. They’re all delicious, so can there be any question that blackberries and rosemary would just be a match made in heaven? Elise and I found the inspiration for this recipe in a tattered old cookbook; it needed a quite a bit of tweaking but we finally nailed it. The sweet sauce really makes the rosemary pop on these summer time chicken skewers. Believe me, we were sopping up this marinade with bits of watermelon, lettuce, strawberries, anything we could get our hands on.","Garrett McCord",,"Rosemary marinated chicken skewers, grilled or broiled, and served with a blackberry sauce.","Elise Bauer","Rosemary marinated chicken skewers, grilled or broiled, and served with a blackberry sauce.",,,"Serves 4"
2679,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2517,"2017-09-25 03:52:41","Red Chile Marinated Grilled Chicken","3 pounds bone-in, skin-on chicken parts, preferably thighs, trimmed of excess skin and fat Salt 1 1/4 cup Mexican red chili sauce, either homemade* or canned (if you are gluten intolerant and are using canned chili sauce, make sure to read the ingredients on the can, some makers put wheat products in their sauce) 1 Tbsp olive oil 2 Tbsp white or cider vinegar 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 teaspoon cinnamon 1/4 teaspoon ground cumin A couple of turns on a black pepper grinder A pinch of dried oregano, crushed 1 teaspoon minced garlic Garnish Avocado slices Thinly sliced lettuce or cabbage Thinly sliced radishes Cilantro * To make your own homemade sauce, take 2 ancho and 2 guajillo chiles, open them up, remove the stems, seeds, and ribs. Lightly toast the chiles on a medium griddle or cast iron pan for a minute or two, flattening them down with a metal spatula. Place the chiles in a saucepan, cover with water, bring to a boil, remove from heat and let soak for 10-15 minutes, until chiles are softened. Place chiles, 1 1/4 cup of the soaking water, 1 clove of garlic, a pinch of salt, in a blender. Blend until completely smooth. Put mixture through a strainer to strain out any solids. Proceed with the recipe, but don't add any more garlic to the sauce.","Making the sauce from scratch, our chicken ended up quite spicy hot, almost like jerk chicken. Using canned sauce as a base, even one with medium heat, most of the heat was lost in the cooking process. If you like your chicken spicy hot, and you are using a canned sauce, I recommend starting with one that is graded ""hot"".","1 Simmer chili sauce and spices to make the marinade: Heat oil in a medium sized saucepan on medium heat. Add the chili sauce. Add vinegar (2 Tbsp if using canned sauce, 4 Tbsp in you've made your own sauce), cloves, allspice, cinnamon, cumin, black pepper, oregano and garlic. Bring to a simmer and let simmer for 5 minutes. Remove pan from heat and let cool. 2 Marinate chicken: Sprinkle salt over all the chicken pieces on all sides. Put chicken pieces in a non-reactive bowl or a large freezer bag. Add the marinade, make sure all pieces are coated well with the marinade. Marinate in the refrigerator at least one hour, preferably overnight. 3 Grilling Instructions: Remove the chicken from the refrigerator before starting up the grill. Preheat your grill, allowing for a space on the grill for cooking the chicken with indirect heat. (If using coals, move all the coals to one side of the grill, if using gas, after the grill is hot, turn off one of the burners.) Brush the grill grates with olive oil. Make sure the chicken pieces are well coated on all sides with the paste-like marinade. Place the chicken pieces on the indirect heat part of the grill (not over a flame or coals). Cook, covered, for 25-30 minutes, turning the pieces over after the first 15 minutes. Try to keep the temperature in the grill around 350°F. Chicken is done when juices run clear, breasts have an internal temperature of 165°F and thighs 175°F. 3a Roasting Instructions: If you aren't in a grilling mood, you can roast the chicken pieces in the oven. Preheat the oven to 350°F. Place the chicken pieces in a roasting pan, skin-side up. Cook for about 45-50 minutes, until breasts have an internal temperature of 165°F and thighs 175°F. 4 Serve with garnishes: Serve garnished with sliced avocado, sliced lettuce or cabbage dressed with a little vinegar and oil, sliced radishes and cilantro. Makes for great leftover chicken to cut up and put into tacos.","This is some of the best chicken I’ve ever eaten – grilled, roasted, baked, whatever. Juicy, spicy, tender, lipsmackin’ good. Here’s the deal, there are two ways to make this recipe. One way entails making your own red chile sauce from scratch, using dried ancho and guajillo chiles that you can usually only find at a specialty Mexican market. Even our local Whole Foods doesn’t carry these dried chiles. The second method starts with a base of canned red chile sauce, which is a little easier to find in a regular supermarket, and saves quite a few steps. I’ve made this recipe both ways. As you might expect, if you have access to the dried chiles and can make the time to make your own sauce base, it’s totally worth it for the extra intensity and depth of flavor. The good news is that if you can’t get a hold of the dried chiles, or you don’t have the time, canned red chile sauce works fine as a base for this sauce. Red chile enchilada sauce works too, though you may need to add some chili powder to it to increase the heat. In any case you are going to pump up the sauce a bit with ground cloves, cinnamon, and cumin. The sauce is slightly acidic. So, as with marinating chicken overnight with yogurt or buttermilk, a long marinating time in this sauce will help the chicken be surprisingly moist and tender.","Elise Bauer",,"Chicken pieces marinated in a spicy, flavorful red chili sauce, then grilled or baked. Pollo adobado recipe.","Elise Bauer","Chicken pieces marinated in a spicy, flavorful red chili sauce, then grilled or baked. Pollo adobado recipe.","10 minutes","1 hour","Serves 4-6"
2682,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2520,"2017-09-25 03:52:56","Honey Mint Glazed Chicken","1/4 cup white vinegar 1/4 cup olive oil 1 4-5 pound chicken, cut into parts Salt Freshly ground black pepper 1/2 cup honey 2-3 Tbsp water 1/2 cup chopped fresh mint (or 2 Tbsp dried mint)",,"1 Place chicken pieces in a bowl. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour. 2 In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken. 3 Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 180°F for the thigh. Note that although the breast pieces are bigger, they may finish cooking earlier than the thighs.","Can you tell we are gearing up for grilling season? This has to be one of the simplest chicken recipes for the taste, grilled or otherwise. It’s just basic grilled (or oven broiled) chicken with a fresh mint and honey glaze. Nothing to it really, but it tastes fabulous. This recipe is set up for whole chicken parts, but you could easily use boneless, skinless breasts or thighs; just reduce the cooking time. When we grill meat, we like to marinate the meat first in an acidic marinade. Even half an hour of an acid-based marinade (vinegar or lemon juice) help mitigate carcinogenic effects of grilling. The simple marinade in this recipe will do the trick, will not interfere with the honey mint taste, and will help keep the chicken pieces from sticking to the grill.","Elise Bauer",,"Grilled chicken pieces, marinated first, then glazed with a simple fresh mint and honey glaze.","Elise Bauer","Grilled chicken pieces, marinated first, then glazed with a simple fresh mint and honey glaze.",,,"Serves 6."
2689,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2526,"2017-09-25 03:53:11","Ricotta Stuffed Chicken","1 whole roasting chicken, 4 to 5 lbs. Stuffing: 12 oz. ricotta cheese 1/3 cup grated Parmesan cheese 1 egg 2 teaspoons chopped fresh basil (or 1 teaspoon dried) 1 teaspoon chopped fresh tarragon (or 1/2 teaspoon dried) 2 Tbsp chopped fresh parsley 1 large clove garlic, minced Rub: Salt Olive oil 1 teaspoon chopped fresh basil (or 1/2 teaspoon dried) 1/2 teaspoon chopped fresh tarragon (or 1/4 teaspoon dried) 1/4 teaspoon paprika",,"1 Butterfly the chicken: Rinse chicken and pat dry with paper towels. Butterfly the chicken by using poultry shears or a knife to cut along one side of the backbone. Cut along the other side and remove the backbone and tail. (See our guide to how to spatchcock or butterfly a chicken.) Spread the chicken open, skin side up. Press down on the chicken with the palms of your hands (or pound with your fists) to flatten the chicken. Fold the wings under the chicken. 2 Make ricotta Parmesan herb mixture: In a medium bowl, mix the ricotta, Parmesan cheese, egg, parsley, garlic, 2 teaspoons of chopped basil, and 1 teaspoon of chopped tarragon. 3 Stuff ricotta mixture under chicken skin: Using a sharp paring knife and your fingers, loosen skin over top of chicken and drumsticks starting at neck edge. Work with your fingers and hand to press under the chicken skin to separate the chicken skin from the chicken breasts, thighs, and drumsticks. Be gentle, the skin can easily tear. Carefully spoon cheese mixture under skin of chicken, pressing with your fingers to distribute evenly over the chicken and drumsticks. 4 Season chicken: Brush chicken lightly with oil; sprinkle with 1/2 teaspoon basil, 1/2 teaspoon tarragon, paprika, and a generous amount of salt. 5a Cook chicken using an oven: Preheat oven to 500°F. Place chicken, skin side up, on a rack in a roasting pan. Place in oven and immediately turn the heat down to 350°F. 5b OR Cook chicken using a grill: Prepare grill for medium indirect heat. If using a gas grill, heat all burners on high until the grill is hot, then turn off the middle burner. If using a charcoal grill, bank the coals to one side of the grill and place a large aluminum drip pan underneath the grate on the side without coals, adding a couple cups of water to the drip pan so that the drippings don't burn. Place the chicken, skin side up, on the cooking grate, away from the side with coals if you are using a charcoal grill, or above the middle burner if you are using gas. Alternatively, you can lay the chicken out on a rack in a disposable aluminum roasting pan and place the roasting pan on the cooking grate (this tip works well with gas grills, I haven't tried it with the charcoal one yet). Cover the grill. 6 Roast the chicken for an hour or until the juices run clear from the thigh when pierced with a fork. (Chicken should have an internal temperature of 165°F.) If the skin browns before the chicken is cooked through, cover it loosely with foil. 7 Let rest: Transfer chicken to a cutting board; let stand 10 minutes. Cut into quarters to serve.","Typically when we think of stuffed chicken, it has to do with stuffing the cavity of a whole chicken. In this recipe however, we are flattening a whole chicken by butterflying it first (it’s easy!) and then pressing an herby ricotta cheese stuffing underneath the skin, which will bathe the chicken with flavor as it cooks. The chicken parts cook more evenly that way and the presentation is beautiful. Richard Olney wrote about this method for making ricotta stuffed chicken decades ago in his wonderful book Simple French Food (high recommend). We also found a similar recipe in a Weber grilling cookbook, which makes sense as the method of butterflying chicken makes it easy to grill a whole chicken. Butterflying a chicken is easier than you think! It does help to have a strong pair of poultry shears. To butterfly a chicken, you cut it open on one side, spread open the chicken and press it down flat. (See our guide—with video—on How to Spatchcock or Butterfly a Chicken.) To stuff the chicken, you’ll need a firm and gentle hand to separate the skin from the meat beneath. Use your fingers to work your way under the skin to open up enough room for the stuffing.","Elise Bauer",,"Butterflied chicken stuffed with ricotta, Parmesan and herbs, then grilled or baked.","Sally Vargas","Butterflied chicken stuffed with ricotta, Parmesan and herbs, then grilled or baked.","20 minutes","1 hour","Serves 4 to 6"
2691,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2528,"2017-09-25 03:53:18","Chipotle Grilled Chicken with Avocado Sandwich","3 Tbps olive oil 1 Tbsp lime juice 1/2 teaspoon chipotle chile powder (less or more depending on how much heat you want) 1 pound boneless skinless chicken breasts (about 2 breast halves) 4 small slices of Monterey Jack cheese 4 sets of hamburger buns 1 avocado, peeled, seeded and sliced Iceberg or lettuce of preference Mayonnaise",,"1 In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder. 2 Place the chicken breasts between two sheets of wax paper. Use a meat pounder to pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces (to better fit the buns). Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour. 3 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill. Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well. 4 Assemble the sandwiches - bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.","We were, until recently, a family of non-grillers. While other Americans are happily firing away during the hot summer, filling up their neighborhoods with juicy aromas, we would tend to stay inside and think of what we could make for dinner that didn’t use the stove or oven. The problem is that Sacramento summers start early and go on forever, and cold food just gets tiring after a month or two. Which is why I brought home a grill a few weeks ago. Today’s grill experiment was this chipotle grilled chicken with Monterey Jack cheese and avocados on hamburger buns. I loved it, as did my guinea pig recipe testers Molly and David. By the way, I know there are probably some mayo haters out there. I tried it without mayo, and it was too dry. If you don’t like mayo, then mash up the avocados into a guacamole. You need the creaminess of either the avocado or the mayo to balance the spiciness of the chile and the roughness of the grilled bun.","Elise Bauer",,"Grilled chicken with avocado sandwich, seasoned with chipotle. The fire of the chipotle chile powder is balanced out by the creamy cooling flavor of the avocado.","Elise Bauer","Grilled chicken with avocado sandwich, seasoned with chipotle. The fire of the chipotle chile powder is balanced out by the creamy cooling flavor of the avocado.",,,"Serves 4."
2692,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2529,"2017-09-25 03:53:22","Grilled Chicken with Tomato Tarragon Sauce","2 Tbsp chopped fresh tarragon (or 2 teaspoons dried tarragon) 3 Tbsp olive oil 2 teaspoons minced garlic 1 1/2 pounds of chicken breast cutlets Salt Pepper 1 14-ounce can whole, peeled tomatoes 1/4 water 1 shallot, diced (about 3 Tbsp) 2 teaspoons balsamic vinegar Salt and pepper to taste","You can easily swap out the tarragon for fresh basil.","1 In a medium bowl, combine 2 Tbsp oil, 1 teaspoon minced garlic, and 1 Tbsp of chopped fresh tarragon (or a teaspoon of dried tarragon). 2 If your boneless, skinless chicken breasts are not already in cutlet form, slice them in half horizontally, or place them between two pieces of plastic wrap and use a meat pounder to pound them into an even 1/2-inch thickness. Sprinkle the cutlets with salt and pepper. Add them to the olive oil, garlic, tarragon mixture. Let sit at room temperature while you prepare the sauce and heat the grill. 3 Prepare your grill for high, direct heat. While the grill is heating (whether it be charcoal or gas), prepare the sauce. Place the canned tomatoes in a food processor or blender and pulse until puréed. In a medium sauté pan, heat a tablespoon of olive oil on medium heat. When the oil is hot, add the minced shallots and garlic and cook until just fragrant, less than a minute. Add the puréed tomatoes and water to the shallots and garlic. Add the balsamic vinegar and 1 Tbsp of chopped fresh tarragon (or a teaspoon of dry tarragon). Add salt and pepper to taste. (If the sauce seems too acidic, you can add a pinch of sugar to balance the acidity.) Bring to a simmer and lower the heat to maintain a very low simmer while you grill the chicken. 4 Grill the chicken cutlets until nicely browned and cooked through, about 2 minutes per side, less or more time depending on how thick the cutlets are. Serve with tomato tarragon sauce.","Here’s a quick and easy grilled chicken cutlet recipe that is served with a side of a simple tarragon-infused tomato sauce. We’ve updated the recipe since we first posted it in 2007, the original recipe used fresh tomatoes, and just puréed them without cooking them. I prefer the taste of cooked tomatoes for a sauce like this, and since the sauce cooks up so quickly, it’s easy enough to make while the grill is heating. If you don’t have a grill, you can easily cook the chicken cutlets in a little olive oil on medium high heat on the stovetop. Tarragon takes the stage with this recipe, but if you don’t have it, or don’t like it, my father suggests substituting it with basil. Recipe and photo updated June 10, 2014","Elise Bauer",,"Simple and easy, grilled chicken recipe, topped with a tomato tarragon sauce.","Elise Bauer","Simple and easy, grilled chicken recipe, topped with a tomato tarragon sauce.","10 minutes","25 minutes","Serves 4."
2576,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2576,"2017-09-25 03:53:31","Zucchini Noodle Chicken Pesto Bowl","2 Tbsp olive oil 1/2 pound boneless skinless chicken breast(s) Salt 1/4 teaspoon paprika 2 medium large zucchini (a little more than a pound) 2 garlic cloves, sliced 1/4 cup prepared basil pesto Handful of cherry tomatoes, cut in half Several fresh basil leaves, thinly sliced, for garnish Special Equipment: Vegetable spiralizer, like Ali Maffucci's Inspiralizer",,"1 Cook the chicken breast(s): Sprinkle both sides of the chicken breast(s) with a little salt and the paprika. Heat 1 Tbsp of olive oil on high heat in a large sauté pan. Place the chicken breast(s) in the pan and cook for a minute or two on each side, until well browned. Lower the heat to low and cover the pan, cook for 2 to 5 more minutes (depending on the thickness of the breast) until the chicken is just cooked through. Remove the chicken from the pan and let it rest while you make the zucchini noodles. 2 Make zucchini noodles: Use a spiralizer to make zucchini noodles with the zucchini. 3 Sauté the zucchini noodles, garlic: Add another 1 Tbsp of olive oil to the pan you used to cook the chicken and heat it on high heat. Add the zucchini noodles and the sliced garlic and sauté, stirring often, until the noodles begin to wilt. Sprinkle with 1/4 teaspoon of salt while you cook the zoodles. When they are just barely cooked and if they are releasing moisture, remove them to a colander placed over a bowl to drain. 4 Slice or cut the chicken into bite-sized pieces. 5 Toss zucchini noodles with pesto: Place the zucchini noodles in a serving bowl and toss with basil pesto. Serve the zucchini noodles in bowls topped with chicken, tomatoes, and sliced fresh basil leaves.","Have zucchini? If you haven’t tried spiralizing zucchini yet, you’re missing out! Seriously. Zucchini “noodles” are great. They trick your mind into thinking you’re eating carb-heavy pasta, when in fact, you are eating healthy, vitamin rich zucchini. You know that spinach flavored pasta? This is like zucchini flavored pasta, that’s actually just zucchini. Gluten-free, low-carb, super healthy zucchini. There’s something about the noodle shape that makes it way more fun to eat than just chopped up squash. To make zucchini noodles, you’ll need some sort of spiralizer, essentially a lathe, for vegetables. For these zoodles I’m using Ali Maffucci’s Inspiralizer, which does the job perfectly. This is a quick and easy zucchini noodle bowl with zoodles that have been tossed with basil pesto and served with chopped sautéed chicken breast and tomatoes. With all the basil I have in my garden I made the pesto from scratch (recipe here, it’s easy!) but you could just as easily use store bought pesto. You cook the chicken first, and then while it’s resting, sauté the zucchini noodles in the same pan. Toss with the pesto, put it all together in a bowl and eat! It even reheats well for leftovers.","Elise Bauer",,"Quick and easy, sautéed zucchini noodles tossed with pesto, chicken and tomatoes.","Elise Bauer","Quick and easy, sautéed zucchini noodles tossed with pesto, chicken and tomatoes.","10 minutes","20 minutes","Serves 2"
2583,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2583,"2017-09-25 03:53:38","Chicken Cutlets with Caper Sauce","2 Tbsp olive oil, divided 2 chicken breast halves, pounded very thin, and then cut in half, so that you have 4 thin cutlets Salt 1 large shallot, minced, about 2 Tbsp 2 garlic cloves, minced 1/2 cup white wine or chicken stock 1/4 teaspoon red pepper flakes 1 Tbsp capers, drained 2-3 cups arugula, torn into bite-sized pieces 1/2 fennel bulb, shaved thin 16-24 paper thin shavings of parmesan cheese",,"1 Sear the chicken cutlets: Heat 1 tablespoon olive oil in a stick-free sauté pan over medium-high heat until almost smoking, about 1-2 minutes. Sprinkle salt over the pounded chicken breasts and sear them for 2-3 minutes per side in the hot pan, working in batches so that you do not crowd the pan. Remove the chicken breasts and cover with foil to keep them warm. 2 Sauté the shallots: Add the other tablespoon of olive oil to the pan. Add the shallots and cook 1 minute, stirring often. Do not let them burn, and if they begin to brown rapidly, turn the heat down. Add the garlic and cook another 45 seconds to 1 minute, stirring often. 3 Deglaze pan with wine, add capers, red pepper flakes: Add the white wine and scrape any browned bits off the bottom of the pan with a wooden spoon. Add the capers and red pepper flakes and boil until the wine is almost gone, about 2-4 minutes. 4 Serve with arugula, shaved fennel, shaved Parmesan: To serve, mix the arugula and shaved fennel and put some on each plate. Arrange some shaved parmesan over them. Lay a piece of chicken on each salad, then top with a little of the sauce. Serve hot.","Sometimes, especially after a few days of heavy dinners, all you want is a light, good meal. “Light” as in you’re trying to cut back, and “good” as in, can we make it taste good even though it’s light? This chicken cutlet recipe, with a caper shallot sauce, is just that, flavorful, filling, and won’t weigh you down. You can make it all in one pot, takes about 30 minutes, and it’s gluten-free too. The idea for it came from my friend Peg, who is simply brilliant in the kitchen. It’s sort of like a chicken piccata, but without the breading or lemon, and it is served with fresh arugula, thinly sliced fennel, and shaved Parmesan. Great for lunch or a simple dinner. Updated from the recipe archive, first published 2011.","Elise Bauer",,"Easy chicken cutlets with caper sauce. Boneless, skinless chicken breasts, pounded thin, seared, served with a caper sauce over arugula, fennel and shaved Parmesan. 1 pan, cooks in 15 minutes!","Elise Bauer","Easy chicken cutlets with caper sauce. Boneless, skinless chicken breasts, pounded thin, seared, served with a caper sauce over arugula, fennel and shaved Parmesan. 1 pan, cooks in 15 minutes!","10 minutes","15 minutes","Serve 4"
2585,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2585,"2017-09-25 03:53:40","Homemade Chicken Noodle Soup","One 3 1/2-pound chicken, cut into parts—breast, thighs, backs, wings and neck (if available) 5 carrots (2 carrots scrubbed clean, but not peeled, cut into 2 inch chunks for the stock, 3 carrots peeled and cut into 1/4-inch rounds for the soup) 5 ribs of celery (2 ribs cut into 2 inch pieces for the stock, 3 ribs cut into 1/4-inch thick slices for the soup), including celery tops for the stock 1 onion, quartered (for stock, peel on is okay) 3 cloves of garlic, peel on, cut in half 2 to 3 sprigs of fresh thyme (or a teaspoon of dried) 1 bunch of parsley 5 whole peppercorns Salt 8 to 12 ounces of  egg noodles (depending on how noodle-y you want your soup) Freshly ground black pepper","While this recipe shows the step for entirely homemade chicken soup, you could also easily make this chicken noodle soup starting with already prepared stock and some raw chicken. Use about 3 quarts of chicken stock, and 2 boneless skinless chicken breasts and 2 chicken thighs and proceed to step 6. Making soup this way will take about 30 minutes.","1 Separate breast and thigh meat from bones: Remove the breast meat from the breast bones, and the thigh meat from the thigh bone, place in a bowl, cover and chill in the refrigerator until needed towards the end of preparing the soup. Discard the breast and thigh skin. Remove and discard excess fat from chicken pieces. 2 Parboil bones for 3 minutes: Place breast and thigh bones, the back, leg, neck, and wings in a large (8 quart) pot. Cover with water. Bring to a full rolling boil. Boil for 3 minutes. After 3 minutes, remove from heat, drain off the water, rinse the bones and the pot. 3 Make stock with parboiled bones, celery, carrots, onion, garlic, thyme, parsley, peppercorns: Return the now parboiled bones to the clean pot.  Add a couple carrots and a couple celery ribs, each cut into 2 inch chunks, and some celery tops if you have them, to the pot with the chicken. (Fennel tops or leek greens can be added too, if you have them.) Add the quartered onion, garlic cloves, thyme, one-half of the parsley, and the peppercorns to the pot. Cover with an inch or two of water (about 3 quarts).  Bring to a low simmer (about 185°F) and let simmer (the stock should be just barely bubbling), partially covered, for 1 1/2 hours. 4 Strain bones and solids from the stock: At the end of 1 1/2 hours strain out the bones and vegetables, reserving the stock. If you want, set aside and strip the bones of any remaining meat. After parboiling and 1 1/2 hours of cooking the meat will be rather dry and tasteless, though you can use it in a chicken salad.  Rinse out the pot and return the stock to the pot.  5 Salt the stock: Taste the stock. It should be rather bland because up to now, no salt has been added. Add salt to taste. As a guideline, for each quart of stock, add 2 teaspoons of salt. 6 Add carrots, celery: Add the sliced carrots and celery to the stock, bring to a simmer. 7 Cut raw chicken breast and thigh meat, add to stock: Cut the chicken breast and thigh meat into bite-sized pieces.  Add to the pot with the carrots, celery, and stock. 8 Add noodles, bring to simmer: Add the egg noodles and return to a simmer. Note that the noodles will expand substantially in the soup broth as they cook. Simmer for until the egg noodles are just barely cooked through, al dente (about 5 minutes or so, depending on your package of noodles), and the chicken is just cooked through. 9 Add parsley, salt, pepper, thyme to serve: Stir in a handful of chopped fresh parsley. Add freshly ground black pepper, more thyme, and more salt to taste.","Is there anything more comforting than homemade chicken noodle soup? Perfect for cold weather, and especially good if you are fighting off a cold or flu. There are probably as many ways of making chicken noodle soup as there are moms who make it. The key is the stock, homemade from bones. The iron rich gelatin from the bones is good for you, and one of the reasons why homemade chicken stock is so beneficial. If you don’t already have a cache of homemade chicken stock, the following is a recipe for making the entire soup from scratch, starting with a whole chicken, parted out. This recipe makes an especially clean tasting soup with a rich, clear broth, and plenty of noodles. A few points about the method. First, we separate the meat we plan on using in the finished soup from the bones and meat we will use for the stock. The last thing we want to do is dry out the chicken meat we plan on eating by cooking it for a couple hours. Second, we parboil the stock meat and bones, at high rolling boil, for 3 minutes, then discard the boiling water. This hard boil forces the scum to the surface all in one go. This is a technique I use for making stock from chicken feet, and helps produce a clear, clean broth. Finally, I chop up the raw chicken breast and thigh meat and return it to the soup near the end of cooking, to be lightly poached in the soup broth. You could also cook these pieces whole, in the broth, and remove them after 15 minutes of cooking or so, cool them and shred them to be added at service. My friend Jaden cooks the chicken this way in her Vietnamese chicken noodle soup. That’s it, hope you like it, eat and be well!","Elise Bauer",,"BEST homemade chicken noodle soup! Made from scratch, light and nourishing. All the goodness from the chicken in one pot of soup.","Elise Bauer","BEST homemade chicken noodle soup! Made from scratch, light and nourishing. All the goodness from the chicken in one pot of soup.","15 minutes","2 hours","Makes about 3 quarts of soup"
2589,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2589,"2017-09-25 03:53:44","Garlic Chicken with White Wine Sauce","3 pounds (1.4 kg) bone-in, skin-on chicken thighs and/or breasts Salt and freshly ground black pepper 2-3 whole heads of garlic, cloves separated (40 cloves), peeled Olive oil 1 1/4 cups (300 ml) dry white wine, such as a Sauvignon Blanc (can sub with chicken stock and a teaspoon of lemon juice) 6 large sprigs of fresh thyme","If using chicken breasts, cut them in half or in thirds. Can use tarragon in place of some or all of the thyme.","1 Trim and salt the chicken: Trim the chicken pieces of excess fat. Sprinkle them lightly with salt. Let sit at room temp while you peel the garlic. 2 Peel the garlic cloves: Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Peel. 3 Brown the chicken: Heat 1 Tbsp olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high heat. Working in batches, brown the chicken pieces on all sides, about 2 to 3 minutes per side. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned. 4 Sauté the garlic: Add the garlic and sauté until golden brown, about 4 minutes. 5 Add the wine, thyme, chicken, cook until done: Add the wine and the sprigs of thyme. Bring to a boil. Add the chicken pieces, skin-side-up. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through, about 20-25 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 160-165°F. 6 Season with salt and pepper, serve with sauce: Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken. If you want, you can thicken the sauce with a little flour, cornstarch, or cream. As it is, it works great over rice, egg noodles, or mashed potatoes. (Skip starches for low carb option.)","Do like garlic? Do you like chicken? Then you’ll love garlic chicken, a classic recipe of chicken parts that have been browned in olive oil, then cooked with white wine and garlic. It’s also known as “40 Clove Chicken” because that’s how many garlic cloves you’ll use to make the dish. So, crazy right? 40 cloves? Here’s the thing. There’s something about the browning and stewing of the garlic that completely mellows it out. I’ve always had a hard time physically tolerating garlic, and especially raw garlic. But when this many cloves are cooked in this manner, it’s not a problem. Something similar happens when you roast garlic. The long cooking takes all the bite out of the garlic cloves and what you have left is just luscious delicious garlic-ness. Nothing coming through the pores. No having to avoid people who haven’t eaten what you’ve eaten. The recipe is straightforward. It is all done on the stovetop and in one pan for easy cleanup. The thing that can be daunting is peeling all the garlic! Truthfully, you don’t have to peel the garlic if you don’t want to. They’ll cook just as well in their peels, and they’ll slide out of their peels easily once cooked. That said, most people I know don’t want to deal with random bits of inedible garlic peels on their plate. So, the easiest way to peel the garlic cloves is to lightly smash them (just enough to crack open the peel, not obliterate them) with side of a large chef’s knife. Lightly smash all of them, then peel them. Here’s a super-quick video showing how we do it. This recipe has been updated. First published 2008.","Elise Bauer",,"1-Pot Stovetop 40 Clove Garlic Chicken! Chicken browned first in olive oil, then braised in white wine sauce with 40 cloves of garlic and thyme.","Elise Bauer","1-Pot Stovetop 40 Clove Garlic Chicken! Chicken browned first in olive oil, then braised in white wine sauce with 40 cloves of garlic and thyme.","15 minutes","40 minutes","Serves 4-6"
2594,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2594,"2017-09-25 03:53:49","Roast Chicken with Apricot Glaze","Rub: 2 teaspoons ground cumin 1/2 teaspoon ground cinnamon 1 1/2 teaspoon kosher salt Chicken: 1 4-pound (1.8 kg) whole chicken 1 Tbsp olive oil Apricot glaze: 1/3 cup (80 ml) apricot preserves","We are using a whole chicken for this recipe. You can use parts if you want, bone-in skin on. Follow the instructions for our basic baked chicken for the roasting part, glazing with apricot preserves the last 5 to 10 minutes of cooking. When cooking a whole chicken, remember to remove to giblets (liver, gizzards, neck) first. They're often in a bag in the cavity. I fry up the liver in butter for a little snack and save the neck and gizzards for making stock.","1 Whisk together the cumin, cinnamon, and salt in a small bowl. Rub the spices all over the chicken. Loosely cover and let sit at least one hour, or preferably refrigerate overnight. In either case allow chicken to sit at room temperature for at least one hour (preferably two) before cooking. 2 Preheat oven to 375°F. Place the chicken in a roasting pan, breast-side up. Rub olive oil all over the chicken. Place in the middle rack of the oven and cook for 50 minutes at 375°F or until the internal temperature of the chicken thighs reaches 165°F. 3 While the chicken is roasting, heat the apricot preserves in a small saucepan or in the microwave until warm and runny. 4 Remove chicken from oven, and baste the exposed surfaces of the chicken all over with the apricot preserves, using a basting brush. Increase the oven temperature to 400°F. 5 Return the chicken to the oven and cook for an additional 8 to 10 minutes, basting the chicken again with the glaze halfway through, until the glaze is bubbly and beginning to brown. Remove from oven and let rest for 15 minutes before serving.","You know the easiest way to make a simple roast chicken something worthy of fancy dinner party? Glaze it in the last few minutes of roasting with a little melted apricot preserves. It will make you look like a master chef! It’s an old trick, but a good one. In this recipe we’re taking it even further with a Middle-Eastern inspired cumin cinnamon rub. We love these flavors in our Slow Cooker Chicken Rice Casserole recipe, and they work beautifully with the apricot glaze. If you want to take full advantage of the flavor that the cumin cinnamon rub can provide, as soon as you get home from the market with your chicken, take it out of its wrapping and coat it all over with the rub. Then return it to your fridge until an hour or two before you are ready to cook it.","Elise Bauer",,"Easiest way to dress up roast chicken? Glaze with apricot preserves!","Elise Bauer","Easiest way to dress up roast chicken? Glaze with apricot preserves!","10 minutes","1 hour","Serves 4"
2603,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2603,"2017-09-25 03:53:52","Skillet Lemon Rosemary Chicken","2 Tbsp fresh rosemary, chopped Zest of one lemon (1 to 2 teaspoons) 3 cloves of garlic, roughly chopped 2 teaspoons kosher salt 1/4 teaspoon ground black pepper 1 Tbsp olive oil 2 Tbsp lemon juice 2 to 2 1/2 pounds bone-in, skin-on chicken thighs (about 6 pieces) 2 Tbsp olive oil 4 cloves garlic, peeled and crushed 3 or more shallots, peeled, halved (optional, can use 1/2-inch thick wedges of red onion, or skip)","We are using fresh rosemary. Dried rosemary can get a bit ""stick""-like, so I'm not sure how well it would do as a substitute (if you try it with dry rosemary, please let me know how it works out for you in the comments!). I suggest that if you don't have fresh herbs, use half as much of a dry Italian herb mix.","1 Make rub with the rosemary, zest, garlic, salt, and pepper: Place the rosemary, lemon zest, chopped garlic, salt, and pepper in a mini-chopper and pulse until well ground. (If you don't have a mini-chopper, just mince the rosemary and garlic very fine, and mix with the rest). Then add the tablespoon of olive oil and pulse again. 2 Marinate chicken thighs with rosemary lemon rub: Place the chicken thighs in a (non-reactive) bowl and rub all over with the rosemary lemon herb rub. Arrange the thighs skin-side down and sprinkle with the lemon juice. Let marinate for an hour at room temperature, or chill several hours or overnight, and let sit at room temp for an hour before cooking. 3 Preheat oven to 350°F. 4 Sear the chicken thighs: Heat 2 Tbsp olive oil in a cast iron (10 to 12-inch) or other large relatively stick-free oven-proof skillet (hard anodized aluminum will work well) on medium high to high heat. As soon as the oil is shimmery hot, pat dry the chicken thighs with paper towels and lay them skin-side down in the pan. Sear the thighs without moving them for 3-5 minutes or until nicely browned. Turn the thighs over in the pan so they are skin-side up. Remove the pan from heat. 5 Arrange garlic and shallots between chicken thighs and roast in oven: Place garlic cloves and either shallots or onion wedges in between the chicken thigh pieces in the pan. Place in the oven and cook for 20 minutes or until the internal temperature of the chicken thighs reach 170°F. Remove from oven. As a safety note (having burned my hand in the past), I recommend rubbing an ice cube on the handle of the hot pan as a way to cook it down quickly. Then be sure you keep the handle covered with a pot holder so that someone (including yourself) doesn't inadvertently pick up the pan with the hot handle on their bare hands. Serve with a side of rice, pasta, bread, or potatoes, or over a bed of baby arugula or spinach leaves for a low carb option.","One of the blessings of our mild California climate (aside from the shorts and flip-flops weather while much of the country is bundled up in several layers of wool and fleece) is that I can look outside my kitchen window in February and see a lemon tree heavy with fruit and bushes of rosemary, oregano, and other herbs. Thus the inspiration for this easy skillet chicken thigh dish! I chose rosemary to go with the lemon and garlic in the rub for the chicken, but you could easily use oregano or thyme or a mix of all three if you want. My father for one is not too fond of rosemary, so if I were making this for him, I would use thyme. The dish couldn’t be simpler. You first make a rub with rosemary, lemon zest, garlic, and olive oil, and marinate the chicken pieces in this rub with a little lemon juice for an hour or two. Then you brown the the thighs skin side down, turn the chicken pieces over, wiggle some garlic and shallots in between the thighs, and roast in the oven until cooked through. Do a little bit of thinking ahead to marinate chicken and then cook up the whole thing in less than half an hour. Easy!","Elise Bauer",,"Easy! Lemon Rosemary Chicken ~ Chicken thighs rubbed and marinated with lemon, rosemary, garlic, then seared in skillet and finished in oven.","Elise Bauer","Easy! Lemon Rosemary Chicken ~ Chicken thighs rubbed and marinated with lemon, rosemary, garlic, then seared in skillet and finished in oven.","10 minutes","25 minutes","Serves 3 to 4"
2604,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2604,"2017-09-25 03:53:54","Chicken Marbella","2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on Cloves from 1/2 head of garlic, peeled and finely puréed 2 Tbsp dried oregano Coarse salt and freshly ground pepper to taste 1/4 cup red wine vinegar 1/4 cup olive oil 1/2 cup pitted prunes 8 large pitted Spanish green olives, cut in half 1/4 cup capers with a bit of juice 3 bay leaves 1/4 cup brown sugar 1/2 cup white wine 2 Tbsp fresh Italian parsley, finely chopped","Although the original recipe calls for 2 small chickens to be quartered, you could easily do this recipe with 5 pounds of chicken pieces, thighs and breasts.","1 Marinate the chicken: In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight. 2 Place chicken in baking pan, top with marinade, brown sugar, wine: Preheat oven to 350°F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle brown sugar over the chicken pieces and pour white wine around them. 3 Bake until done: Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when a sharp knife inserted into the thigh pieces, at their thickest point, run with clear yellow juices (not pink). 4 Serve with pan juices: With a slotted spoon, move the chicken, prunes, olives, and capers to a serving platter. Pour some of the pan juices over the chicken and sprinkle generously with parsley. Serve remaining juices in a gravy boat.","One of the finest dishes ever to come out of The Silver Palate Cookbook, Chicken Marbella is chicken first marinated in oil, vinegar, capers, olives, prunes, and herbs, then baked with added brown sugar and white wine. Prunes are the distinctive ingredient in this famous dish. They’re actually used often in classical French cooking, and the Silver Palate recipe borrows heavily from the French traditional lapin aux pruneaux. While prunes and capers might seem like an odd combination, when cooked together with chicken they create a delectable sweet and sour, savory flavor. Chicken Marbella is a great dish for entertaining, not only is it easy to put together without a lot of hands on cooking time, but it’s also a real crowd pleaser. The original recipe calls for the chicken pieces to be marinated all night. We found that marinating for 2-3 hours worked fine. From the recipe archive, first posted 2005.","Elise Bauer",,"Chicken marbella recipe, classic chicken party dish, chicken cooked with white wine, prunes, green olives. Adapted from the Silver Palate Cookbook.","Elise Bauer","Chicken marbella recipe, classic chicken party dish, chicken cooked with white wine, prunes, green olives. Adapted from the Silver Palate Cookbook.","15 minutes","1 hour","Serves 5-8"
2607,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2607,"2017-09-25 03:54:01","Parmesan Chicken","1 clove garlic, minced (1 teaspoon) 1 stick butter (1/2 cup or 1/4 pound), melted 1 cup dried bread crumbs 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester) 2 Tbsp chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon garlic salt (can sub regular salt) A large pinch of Italian seasoning (herb mix) 1/8 teaspoon ground black pepper 2 lbs of skinless, boneless, chicken meat, cut into 1-inch to 2-inch wide pieces","Note that the color of your roasting pan may make a difference in your results. A dark roasting pan (as pictured) may impart more heat and may brown the bottom of the chicken more.","1 Preheat oven to 450°F. 2 Pat chicken pieces dry: Pat the chicken pieces dry with paper towels. Patting the chicken pieces dry will help the chicken pieces have crispy breading when baked. 3 Prepare melted butter and breadcrumbs: In a small bowl, stir the minced garlic into the melted butter. In another bowl mix together the breadcrumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Piece by piece, dip the chicken pieces into the garlic melted butter, and then dredge into the Parmesan breadcrumb mixture to coat. Note that if your chicken pieces are cold, they may cause the melted butter to thicken, leaving too much butter sticking the chicken pieces. If you see this happening, just reheat the butter. 4 Place chicken on roasting dish: Place coated chicken pieces on to a 9x13 (or larger) roasting dish. Try to leave a little room between each piece. (You may need to use more than one roasting pan.) Drizzle with remaining garlic butter. 5 Bake: Bake uncovered at 450°F 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.","When we were kids, my mother used to make this Parmesan chicken dish that was so good we would fight for drippings, every last crumb. She would start with a whole chicken, remove the skin and bones (and use them for making chicken stock), and then cut the meat into small pieces. (She made “nuggets” before anyone called them that!) Then she she would dip the pieces into melted butter, dredge them in breadcrumbs and Parmesan, and bake them. My god were they good. Several years ago when I asked mom for the recipe, she hadn’t made it in so many years she had completely forgotten how. After several false starts, my father and I finally recreated what comes close to her original recipe. The secret of course is the melted butter. When we made it with olive oil, it was okay, but not the earth-shattering deliciousness we were looking for. At least that part of the recipe my mother remembered! (halfway through our recipe experimentation) Also, when you use boneless skinless meat that has been cut into small pieces, the ratio of buttery crunchy coating to the meat is much higher than regular coated baked or fried chicken. This recipe has been updated. First published in 2006.","Elise Bauer",,"BEST Parmesan Chicken recipe ever! Chicken parts dipped in melted butter, dredged in bread crumbs and Parmesan, and baked until crisp.","Elise Bauer","BEST Parmesan Chicken recipe ever! Chicken parts dipped in melted butter, dredged in bread crumbs and Parmesan, and baked until crisp.","15 minutes","15 minutes","Serves 4-6"
2608,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2608,"2017-09-25 03:54:03","Honey Mustard Chicken","1/4 to 1/3 cup smooth Dijon mustard 1/4 to 1/3 cup honey 1 Tbsp olive oil 2-3 pounds chicken thighs (or legs) Salt 2 sprigs rosemary (or a generous sprinkling of dried rosemary) Freshly ground black pepper","If you don't want to eat skin-on chicken, still cook the dish with the skin-on, even if you don't eat it. The skin will protect the meat from drying out.","1 Preheat the oven to 350°F. In a medium bowl, whisk together the mustard, honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it. 2 Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken. 3 Bake for 45 minutes, or until the thighs read 175° on a meat thermometer, or the juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking. Sprinkle some freshly ground black pepper over the chicken before you serve.","This is one of those lazy days, couldn’t be easier, don’t have to think about it and it still turns out great, dishes. You just mix honey, Dijon mustard, and olive oil together and pour it over chicken thighs in a casserole dish and bake until done. The chicken produces its own gravy with the honey and mustard, and the skin on the top gets crispy brown. We have lots of rosemary in the garden; adding a sprig or two takes the dish up a notch. The chicken is great served with rice to soak up the honey mustard gravy. Do you have a favorite lazy day chicken recipe? Please let us know about it in the comments. From the recipe archive, first posted 2012","Elise Bauer",,"Chicken thighs baked in a simple honey mustard sauce until golden brown, with sprigs of rosemary.","Elise Bauer","Chicken thighs baked in a simple honey mustard sauce until golden brown, with sprigs of rosemary.","10 minutes","45 minutes","Serves 4-6"
2610,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2610,"2017-09-25 03:54:09","Classic Baked Chicken","One 3 to 4 lb chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back Olive oil Kosher salt Freshly ground black pepper 1/2 cup of low sodium chicken stock* or white wine for the gravy (optional)","Even if you intend to eat the chicken without its skin, leave the skins on for baking. The skins will help keep the chicken pieces from drying out while they bake.","1 Trim and salt the chicken: Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off. 2 Preheat the oven to 400°F (205°C). 3 Oil and season the chicken, place in pan: Pat the chicken pieces dry with a paper towel. Rub olive oil over the chicken pieces and on the bottom of the roasting pan. Sprinkle the chicken pieces all over with black pepper and a little more salt. Arrange the chicken pieces in the pan so that all the pieces are skin-side up, and the largest pieces (the breasts) are in the center of the pan. Don't crowd the pan; allow room between the pieces. 4 Bake first at high temp, then lower the temp to finish: Bake in the oven for 30 minutes at 400°F (205°C). This initial high heat will help brown the chicken. Then lower the heat to 350°F (175°C) and bake for and additional 10-30 minutes more until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F (74°C) and of the thighs is 170°F (77°C). If the chicken isn't browning well enough, place the chicken under the broiler for the last 5 minutes of cooking, until browned sufficiently. 5 Tent with foil and let rest: Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving. 6 Make gravy: If you would like to make gravy with the drippings from the chicken, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat. Use a metal spatula to scrape up the stuck drippings from the bottom of the pan. When the pan is hot, pour in some white wine or chicken stock to help loosen the drippings from the pan. Transfer the drippings and stock/wine mixture to a saucepan and heat on medium high until reduced to your desired thickness. If you want the gravy even thicker, you can make a slurry with a little cornstarch (a teaspoon) and water (1/4 cup) and add that to the gravy while it cooks. *If you bought a whole chicken to start with, the chicken may have come with the neck and gizzards (often in paper in the cavity of the chicken). Use the chicken back and these giblets to make stock for gravy. Chop up the back a little, and put the back, gizzard, and neck into a small saucepan and cover with water by a half inch or so. Bring to a simmer and let simmer while your chicken is baking. Then strain and use the stock for making a richly flavored gravy. Serve with steamed rice, mashed potatoes, or Spanish rice.","If there is one recipe that every home cook should know, it’s this baked chicken recipe. All you need is chicken, olive oil, salt, and pepper (and maybe some stock or white wine for gravy). We usually buy whole chickens and either cut them up ourselves or have the butcher do it for us. It’s cheaper that way and we get giblets for gravy. You can do that or just use a package of whatever chicken parts you like—breasts for white meat, thighs and legs for dark. This way of cooking chicken couldn’t be more straightforward and is especially welcome on days when you’re busy and just want to put good food on the table. My mother made this at least once a month when I was growing up, and still does! It’s terrific with her Spanish rice and a little mango chutney on the side.","Elise Bauer",,"Easy baked chicken recipe! Chicken breasts, thighs, wings, and legs coated in olive oil and seasoned with salt and pepper baked in the oven.","Elise Bauer","Easy baked chicken recipe! Chicken breasts, thighs, wings, and legs coated in olive oil and seasoned with salt and pepper baked in the oven.","15 minutes","50 minutes","Serves 4."
2611,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2611,"2017-09-25 03:54:15","Cheesy Chicken Parmesan","Sauce: 1/2 large yellow onion, grated (don't cut onion in half, just grate half of a whole onion), about 3/4 cup of grated onion 1/4 cup olive oil 2 medium garlic cloves, peeled and minced 1 can (28 oz) crushed tomatoes (we use Muir-Glen) 1 teaspoon dried oregano Pinch of red pepper flakes Pinch of sugar Chicken: 4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total) Salt 2 eggs 1 cup breadcrumbs (we make our breadcrumbs running pieces of stale French bread through a blender) 1 cup freshly grated Parmesan cheese 1/4 cup olive oil 2 Tbsp fresh basil leaves, thinly sliced 8 ounces mozzarella cheese, sliced","Your sauce will only be as good as your tomatoes, so use a good quality canned tomato! We like San Marzano or Muir Glen. Grating the onion will create smaller onion pieces and release more of the onion's juices, and is faster than chopping.","1 Sauté onions, add garlic, add tomatoes and spices: First start the sauce and while the sauce is cooking you can proceed with the chicken. Heat the olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2-3 minutes. Add the minced garlic. Cook until fragrant, about a minute more. Then add the crushed tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer, reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken (about 10-12 minutes). 2 Preheat oven to 400°F. 3 Pound cutlets thin: Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper. Use a meat hammer, mallet, rolling pin, or even a heavy empty wine bottle to pound or roll the chicken pieces to an even thickness of 1/4 to 1/2-inch. Sprinkle salt on both sides of the cutlets. 4 Prepare breadcrumbs and eggs for dredging: In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs. 5 Dredge cutlets and brown them: Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat until the oil is shimmering (not smoking) and a piece of breading dropped into it sizzles. Working one cutlet at a time, dip the chicken cutlet into the egg mixture and then into the breadcrumbs. Working in batches as to not crowd the pan, place the dredged cutlets into the pan. Lower the heat to medium and gently fry the chicken cutlets until they are golden brown on each side, about 3 to 4 minutes per side. 6 Arrange sauce, cutlets in baking pan, top with basil and cheese: Spread enough tomato sauce to thickly coat the bottom of 9x13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish. Spoon tomato sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then lay slices of mozzarella over each cutlet and sprinkle with the remaining 1/2 cup of Parmesan cheese. 7 Bake: Bake in the oven at 400°F for 10-12 minutes, or until the mozzarella begins to brown. Serve with pasta and the remaining sauce, or in a large bread roll.","Oh how we love chicken parmesan—chicken cutlets, breaded and fried, smothered with tomato sauce, covered with Mozzarella and Parmesan cheeses, and baked until the cheese is bubbly and melts into every nook and cranny. Like its sister recipe, my mother’s parmesan chicken (chicken nuggets dipped in melted butter, breaded and baked), this dish is pure comfort food. It’s one of those everyone-should-know-how-to-make recipes. It’s easy and comes together quickly. In fact, it’s hard to mess up! Chicken parmesan is also one of the best uses I can think of for boneless, skinless, chicken breasts. One trick that will save a little time with making the sauce is to peel and grate the onion instead of chopping it. Use the large holes of a box grater. The onion will cook faster this way, release more of its juices, and your sauce will come together more quickly.","Elise Bauer",,"Classic Chicken Parm! Chicken cutlets, breaded and fried, smothered with tomato sauce, covered with Mozzarella and Parmesan cheeses, and baked until the cheese is bubbly and melts into every nook and cranny.","Elise Bauer","Classic Chicken Parm! Chicken cutlets, breaded and fried, smothered with tomato sauce, covered with Mozzarella and Parmesan cheeses, and baked until the cheese is bubbly and melts into every nook and cranny.","10 minutes","40 minutes","Serves 4"
2612,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2612,"2017-09-25 03:54:17","Chicken with Creamy Mushroom Sauce","3 to 4 pounds bone-in, skin-on chicken pieces (we used thighs), trimmed of excess fat 1 1/2 teaspoons Kosher salt 1/2 cup flour for dredging 1/4 teaspoon ground black pepper 1/4 cup plus 2 Tbsp olive oil 1 Tbsp butter 1/4 cup chicken broth 1 small onions, chopped (about 1 cup) 3/4 pound fresh mushrooms, thickly sliced (I use cremini with a handful of shiitakes included for more intense mushroomy flavor) 1 clove of garlic, crushed 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme 1/2 cup sour cream 1/2 cup heavy cream","Before you start to prep, take the chicken out of the refrigerator and sprinkle all sides with about a teaspoon of Kosher salt. Salting first helps draw out the flavor in meat. Let sit for at least 20 minutes to take the chill off of the chicken.","1 Dredge chicken in flour: Mix 1/2 cup flour, 1/2 teaspoon of salt and a 1/4 teaspoon of pepper in a shallow bowl. Dredge the chicken in the flour mixture. 2 Preheat the oven to 350°F. 3 Brown the chicken: Heat oil in a large frying pan on medium high heat. When the oil is hot, working in batches, place the chicken pieces in the pan, skin-side down. The oil should be hot enough so that the chicken pieces sizzle when they are in the pan, but not so hot as to burn the chicken. You want the pieces to be lightly browned. Brown on all sides. 4 Bake chicken with broth in oven: Butter a roasting pan. Arrange the chicken pieces in the pan in a single layer, skin side up. Pour chicken broth over it, and bake at 350°F until the chicken pieces are cooked through (with an internal temperature of 165°F) about 25 to 30 minutes for 3 to 4 pounds of chicken thighs. If you don't have a meat thermometer, you can check for doneness by poking the largest chicken piece with a sharp knife. If the juices run clear, not pink, the chicken is done. 5 Sauté onions and mushrooms: About 20 minutes before the chicken is expected to be done, start cooking the onions and mushrooms. Heat 2 Tbsp of olive oil in a large frying pan on medium heat. Add the onions and cook until they are soft and translucent, about 6 to 7 minutes. Remove the onions from the pan to a bowl.   Add the mushrooms to the same pan with the crushed garlic and the thyme. Increase the heat to medium high and cook the mushrooms until they are lightly browned. Add the onions back to the pan and if you want, remove the crushed garlic clove (or keep it in, your choice). 6 Add sour cream and cream: And add the sour cream and the heavy cream to the onions and mushrooms. Lower the heat. Keep warm, but do not boil. Add salt and pepper to taste. 7 Serve chicken with mushroom sauce: When the chicken is done, remove from oven. Serve on a platter with the mushroom sauce spooned over it, or served on the side. Serve with noodles or rice.","Here is a family favorite for a weeknight dinner—chicken thighs, floured and browned and then baked, served with a creamy mushroom sauce. You can serve it with rice, or if you put it over egg noodles, you have something resembling a chicken stroganoff. Years ago, when my mother was a young housewife with a husband and six rambunctious kids to feed, she taught herself how to cook from various cookbooks that were popular at the time. One of her favorite books was Elena’s secrets of Mexican cooking, now long out of print, by Elena Zelayeta, published in 1958. This recipe is adapted from a recipe for Pollo con Jocoqui (Chicken with Sour Cream) in that book. The note in the cookbook regarding this recipe is “Brides might well add this to their kitchen repertoire. It is easy to fix and never fails to make a hit.” We all agree. It’s a great combination, and so easy to make! Elena’s original recipe calls for a whole chicken cut into parts. We find using thighs to be easier—all the chicken pieces get cooked in the same amount of time, and we prefer the flavor of thighs to breasts. You could use whole chicken parts, or chicken breasts. If you use chicken breasts, watch the timing—the white meat of chicken breasts cooks faster than the dark meat of thighs or legs.","Elise Bauer",,"Fried chicken served with a mushroom cream sauce. Easy to make, filling, and delicious.","Elise Bauer","Fried chicken served with a mushroom cream sauce. Easy to make, filling, and delicious.","10 minutes","1 hour","Serves 6 to 8"
2615,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2615,"2017-09-25 03:54:20","Herb Roasted Chicken Thighs with Potatoes","Vinaigrette: 2 Tbsp red wine vinegar 1 Tbsp olive oil 1 to 2 teaspoons Dijon mustard (less or more depending on how much you like mustard, we like it with 2 teaspoons) 1 teaspoon dried herbes de provence (can sub Italian seasoning or dry thyme or 1 Tbsp of fresh chopped herbs such as thyme or tarragon) 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper Chicken: 2 pounds chicken thighs, bone in, skin-on, trimmed of excess fat 1 teaspoon of kosher salt 1 teaspoon olive oil 3 large Yukon gold potatoes (about 1 1/2 pounds), peeled and thinly sliced (1/8-inch thick or less) 1 cup sliced, peeled shallots (can sub thinly sliced onion that have soaked in water for 10 min) 3 to 4 whole garlic cloves, crushed and peeled Several whole sprigs of fresh tarragon or thyme (optional) More salt and pepper to taste","Thinly slice the potatoes so that they will cook more quickly and will be cooked through by the time the chicken is done.","1 Preheat oven to 375°F. Sprinkle all sides of chicken thighs with kosher salt and set aside. 2 In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, herbes de provence, 1/2 teaspoon Kosher salt, 1/2 teaspoon freshly ground black pepper. 3 Spread a teaspoon of olive oil over the bottom of  a large (9x13-inch) casserole dish. Cover the bottom of the dish with the thinly sliced potatoes. Sprinkle with salt and pepper. Distribute the sliced shallots over the potatoes, and sprinkle again with a little salt and pepper. 4 Place the chicken thighs, skin-side up, on top of the shallots. Wedge the garlic cloves between pieces of chicken. If you have fresh herbs such as tarragon or thyme, you can wedge them in along the border, between the chicken pieces and the dish. Whisk the vinaigrette again and pour it over the chicken, spreading it with your fingers to make sure the chicken is well coated. 5 Bake uncovered in a 375°F oven for 50 minutes, or until the thighs are well browned and cooked through. Remove and let rest for 10 minutes before serving. (Note if you find the potatoes still need a bit more time, just remove the thighs to a plate to rest and cook the potatoes an extra 10 minutes or so.)","Here’s an idea for an easy, one-dish meal—herb roasted chicken thighs baked on a bed of potatoes. Layer a casserole dish with thinly sliced potatoes, top with thinly sliced shallots, top with chicken thighs, douse with an herby vinaigrette, and roast until the chicken is golden brown. We’ve taken this approach in a decidedly French direction with shallots, Dijon, and tarragon, but you could just as easily aim for Greece, and use oregano, olives and a few lemon slices. While the chicken thighs bake, they bathe the potatoes below in their fat and juices, which blend with the vinegar and mustard from the vinegar heavy vinaigrette, to provide a lovely seasoning and sauce for the dish. You can easily assemble ahead and put in the oven an hour before you need to serve. It also reheats great for leftovers. Enjoy!","Elise Bauer",,"Chicken thighs, slathered in herb vinaigrette, roasted on bed of sliced potatoes and shallots.","Elise Bauer","Chicken thighs, slathered in herb vinaigrette, roasted on bed of sliced potatoes and shallots.","20 minutes","55 minutes","Serves 4 to 6"
2617,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2617,"2017-09-25 03:54:26","Curried Chicken Salad with Endive","Dressing: 2 Tbsp plain yogurt 1/3 cup mayonnaise 1 teaspoon soy sauce 1 teaspoon honey 3/4 teaspoon curry powder Pinch paprika 2 teaspoons fresh lemon juice 1/4 teaspoon kosher salt 1/4 cup crushed, well-drained pineapple Salad: 1 1 /3 pounds boneless, skinless, chicken breasts OR 3 cups diced, cooked chicken 1 apple, peeled, cored, diced 1/2 cup minced green onion 6 heads of California or Belgian endive 1/4 cup chopped toasted slivered almonds",,"1 If you are starting with raw chicken, the first thing you are going to do is to cook the chicken (if starting with cooked chicken skip to the next step). Place the raw chicken breasts in a 2 or 3 quart saucepan and cover with cold water by at least an inch or two. Add 2 teaspoons salt to the water. Put the pot on medium high heat and bring to a simmer. Simmer for two minutes, then turn off the heat and cover the pot. Let the chicken sit in the hot water for 15 minutes. (This should be enough to cook the chicken all the way through, unless you are starting with very cold chicken. If after 15 minutes you cut through one of the breasts and it still isn't done, return the pot to a very low simmer for 5 more minutes, or as long as it takes to cook it all the way through.) Drain, chill, and cut chicken breasts into small cubes. You should have about 3 cups of cooked, diced chicken. 2 Place the yogurt, mayonnaise, soy sauce, honey, curry powder, paprika, lemon juice, and salt in a medium bowl. Whisk until thoroughly combined. Add drained pineapple and stir to combine. You should have a little less than one cup of dressing. 3 Place diced chicken, diced apple, and minced green onion into a medium bowl. Stir in the dressing. 4 Separate leaves from the heads of the endive and place on a serving platter. Spoon chicken salad into endive ""boats"". Sprinkle with toasted almonds.","Tis the season for holiday parties! (And maybe just a little over indulging?) This year I got tasked with bringing an appetizer to our yearly neighborhood party. Knowing that the main courses would likely include rather heavy (but delicious! I’m not complaining) mac-n-cheese casseroles and lasagnas, I thought I would bring something with light and crispy endive. These endive “boats” were a hit! Crisp, tender, just slightly bitter endive leaves form the perfect vehicle for a little curried chicken salad. Think of them as fancy lettuce cups, and with better shape for appetizer bites.","Elise Bauer",,"Curried chicken salad spooned into endive ""boats"" for a crisp, delightful appetizer.","Elise Bauer","Curried chicken salad spooned into endive ""boats"" for a crisp, delightful appetizer.","20 minutes","20 minutes","48 to 50 appetizer pieces."
2630,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2630,"2017-09-25 03:54:32","Beer Braised Chicken and Onions","1 Tbsp unsalted butter 6 chicken thighs, about 2 to 2 1/2 pounds Salt 3 pounds yellow onions, sliced 1/4-inch thick, root to stem, about 6-8 cups sliced 1 Tbsp brown sugar, packed 2 bay leaves 2 teaspoons dried thyme 2 Tbsp smooth Dijon mustard 1 1/2 cups dark beer 1 cup chicken stock Freshly ground black pepper","What beer you use matters. Dark beers tend to be more full bodied and malty and sweet. They will work well in this stew. Hoppy beers like IPA or pale ale are too bitter for this stew and should be avoided. For this recipe we've used Moylan's Kilt Lifter, a Scottish ale, and also Ommegang Abbey Ale. A soft Belgian beer like Flanders Red or one of the Chimay beers would also be ideal.","1 Brown the chicken thighs on all sides: Melt the butter in a large, heavy pot with a lid, such as a Dutch oven, over medium-high heat. Pat the chicken thighs dry with paper towels and set them skin side down in the butter. Salt the meat side lightly. Brown the chicken on both sides well. Remove the browned thighs from the pan and set aside in a bowl. 2 Drain off some of the fat: The chicken skin has likely rendered quite a bit of fat. Drain off all but 2 tablespoons of fat from the pan, taking care to not discard any of the tasty browned bits. (Note, do not discard the fat down the drain, you may clog your plumbing. Pour off into a jar.) 3 Cook the onions: Lower the heat to medium and add the sliced onions to the pan. If you want, sprinkle brown sugar over the onions. This is optional. The added sugar will intensify the natural sweetness of the onions. Cook the onions slowly, stirring occasionally, until they begin to brown, about 15 minutes. 4 Add herbs mustard, salt, beer, stock, chicken, bring to simmer: Add the bay leaves, thyme, mustard, 2 teaspoons of salt, and beer to the onions. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the chicken thighs and the chicken stock and bring to a simmer. 5 Cook until chicken is falling off the bone tender: Cook covered for 45 minutes, then uncover the pot and simmer well until the liquid is greatly reduced and the meat wants to fall off the bone, between 45 minutes and 1 hour. If you are using unsalted or low sodium stock, you will likely need to add more salt. Add freshly ground black pepper and more salt to taste. Serve over egg noodles or with rice or potatoes.","It’s hard to believe that a week ago we still had 100° highs here in Sacramento. Now it’s finally starting to feel like fall, and even though I’m still wearing shorts around the house (call it denial), the flip flops are gone and warm wooly socks have taken their place. It’s time for stews and slow braises like this one, rich, savory, and warming. This beer braised chicken is a riff off a classic Belgian carbonnade, a slow braise with sweet, malty dark beer, mustard, with chicken thighs smothered in onions. The thing to note is that you can’t use any old beer. You want a dark beer, a “malty” beer, one that has richness and body, and sweet notes. The beer cooks down with the stock and mustard, forming a beautiful sauce for the finished dish. For those of you who are avoiding alcohol, you may be able to find an non-alcoholic beer that works for this recipe, perhaps Kaliber from Guinness, or Erdinger Weissbier.","Elise Bauer",,"Chicken thighs with onions, browned in butter and braised in dark beer and chicken stock, for a rich, savory stew. Chicken carbonnade.","Elise Bauer","Chicken thighs with onions, browned in butter and braised in dark beer and chicken stock, for a rich, savory stew. Chicken carbonnade.","15 minutes","2 hours","Serves 6-8"
2632,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2632,"2017-09-25 03:54:39","Chicken Salad","3/4 lb (2-3 cups) of cooked chicken meat*, coarsely chopped 2 stalks celery, chopped 1/2 red bell pepper, seeded and chopped 4-6 green olives, pitted and minced 1/4 cup of chopped red onion 1/2 to a whole apple, cored and chopped 1/3 head of iceberg head lettuce, sliced and chopped Dressing: 5 Tbsp mayonnaise 1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey) 2 teaspoons fresh squeezed lemon juice Salt and pepper to taste *To poach chicken for this recipe, start with a pound of boneless skinless chicken breasts, cut into large (2 to 3-inch) pieces. Bring a 2 quart pot of well-salted water to a rolling boil. Add the chicken to the boiling water, turn off the heat and cover the pot. Let the chicken pieces sit in the hot water for 15 minutes, then drain the water and chop the chicken pieces into smaller pieces for the salad.","You can use any leftover cooked chicken meat for this salad, with or without the skin. Or you can poach some boneless skinless chicken breasts in salted water for this salad.","1 Prep all of the salad ingredients and toss them together in a large bowl. 2 Prepare the chicken salad dressing in a separate smaller bowl. Mix together the mayonnaise, preserves, and lemon juice. Taste for the proper balance of sweetness and acidity. The salad dressing should not be too sweet nor too sour. Add more preserves or lemon juice until you have reached the balance you want. Add salt and pepper to taste. 3 Gently stir the dressing in with the chicken salad ingredients. Taste and add more salt and pepper if needed.","My mother and father make the best chicken salad. It’s a joint effort; my dad assembles the ingredients, while my mom makes the dressing. It’s not exactly your standard chicken salad. They like to include chopped apple, for a sweet note, and also chopped green olives, for their tangy saltiness. They’ll use leftover chicken from a roast chicken, or their favorite baked chicken dish, and even include some of the crispy skin. You could also just poach some boneless skinless chicken breasts or thighs in salted water for this salad. The “secret sauce” so to speak, of this chicken salad, is the tablespoon of plum preserves my mom adds to the mayo-based dressing. You could use any berry jelly or jam, but as we always have a lot of plum jam on hand (due to several plum trees), that’s what mom reaches for first. Mom balances out the sweetness from the dab of jam with a bit of lemon juice. The result is just wonderful. Do you have a favorite chicken salad recipe? Please let us know about it in the comments.","Elise Bauer",,"Delicious Chicken Salad! with chopped cooked chicken, celery, bell pepper, green olives, apple, iceberg lettuce and mayonnaise.","Elise Bauer","Delicious Chicken Salad! with chopped cooked chicken, celery, bell pepper, green olives, apple, iceberg lettuce and mayonnaise.","10 minutes",,"Serves 4"
2636,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2636,"2017-09-25 03:54:41","Broccoli, Chicken, and Almond Sauté","1/2 lb to 3/4 lb boneless skinless chicken breasts Kosher salt Olive oil Your favorite spice rub for grilling (optional) 1 lb broccoli florets 1/4 teaspoon chile flakes (more to taste) 1/3 to 1/2 cup toasted almonds, roughly chopped 1 teaspoon dark sesame oil Freshly ground black pepper","The amounts are estimates, adjust to your taste.","1 Put a 2 quart pot of salted water (about 1 Tbsp of salt) on to boil. While the water is heating, start the chicken cooking in the next step. 2 Place the chicken breasts in a bowl and sprinkle seasoning on all sides. Use at a minimum some salt. Or if you have a favorite spice rub, you can use that too. Heat a grill pan, or prepare a grill, for high, direct heat. (If you don't have a grill pan or grill, use a cast iron skillet, and only season the chicken with salt.) Rub some olive oil all over the chicken breasts. Grill the breasts for a few minutes on each side to get some nice char marks, then lower the temperature to low and leave on the grill until the breasts are just almost cooked through. They'll cook a little longer in the sauté pan, so they can still be a little pink in the middle at this point. Remove from pan or grill, set aside for a minute, then thinly slice. 3 Once the chicken has cooked and the water is boiling, add the broccoli florets to the salted boiling water. Allow the water to come back to a boil, and once boiling again, let cook for about 1 minute. Drain. 4 Heat a tablespoon of olive oil in a large sauté pan on high heat. Add the red chili flakes. Once the red chili flakes are sizzling, add the broccoli florets, sliced grilled chicken, and toasted almonds. Drizzle dark sesame oil over the broccoli and chicken, sprinkle with salt and freshly ground black pepper to taste. Toss and cook until all of the chicken pieces are no longer at all pink in the center, a minute or two. Serve immediately.","One of the things I love about cooking is how some ingredients, tossed together on a whim, can turn out unexpectedly well. Like two people meeting for the first time, instantly recognizing they will be friends forever (has that ever happened to you?) Dear broccoli, meet toasted almond, and her friends grilled chicken, sesame oil, and red chili flakes. You are all going to get along swimmingly. This was one of those what-can-we-put-together-for-dinner-with-what-we-have-on-hand meals that was a surprising success. We almost always have broccoli in the fridge, because it keeps well, and I could eat it practically every day without tiring of it. Toasted almonds are another well-loved pantry item—great for snacking, and good for you too. Boneless, skinless chicken breasts are usually not my favorite (give me bone-in, skin-on thighs any day), but they are wonderfully convenient when you want a quick meal. No fuss. The big “ah hah” with this dish? Broccoli and toasted almonds are meant for each other. With a little sesame oil and chili flakes, you don’t even need the chicken, so feel free to skip it if you want to go meatless with this one. But, it’s great with the chicken too.","Elise Bauer",,"Broccoli, first blanched, then sautéed briefly with sliced grilled chicken, toasted almonds, sesame oil, and red chile flakes.","Elise Bauer","Broccoli, first blanched, then sautéed briefly with sliced grilled chicken, toasted almonds, sesame oil, and red chile flakes.","10 minutes","20 minutes","Serves 4."
2637,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2637,"2017-09-25 03:54:45","Smoked Paprika Roast Chicken","2 Tbsp smoked paprika 2 Tbsp melted unsalted butter* 1 teaspoon garlic powder 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 whole 4-5 pound roasting chicken 4 Tbsp honey 2 Tbsp lemon juice *If using salted butter, use only one teaspoon of salt in the rub, not two.",,"1 Preheat oven to 325°F. Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won't stick). 2 Mix together the paprika, melted butter, garlic powder, salt, and pepper. Spread over the entire surface of the chicken and place on a shallow baking pan. 3 Heat the honey and lemon juice in a small pot and set aside. 4 Bake at 325°F for approximately 1 hour to an hour and 15 minutes. Baste with the lemon-honey mixture after 35 minutes, and then every 15 minutes after that. You may need to adjust total cooking time depending on how big your chicken is. The bird is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F. Add more salt and pepper to taste.","I first experienced smoked paprika on a trip to New Zealand several years ago in a sweet potato soup. My host laughed as my eyes lit up with “Wow, what’s in this?!” At the time, smoked paprika could only be found in specialty stores or Penzeys. Soon after though, McCormick started selling it and promoting it as a spice, so it’s much easier to come by, and we are always looking for an excuse to cook with it. If you’ve never used it, smoked paprika is to regular paprika what chipotle powder is to red chile powder. I like to think of it as the flavor of my favorite barbecued potato chips. The following recipe we’ve adapted from one in a free magazine by our local Raley’s grocery store. The flavor of this chicken is terrific, well worth seeking out this spice if you don’t already have some. Do you use smoked paprika in your cooking? If so, please let us know your favorite uses for it in the comments. Check out the comments section for some great ideas on other things to cook with smoked paprika! ","Elise Bauer",,"Whole chicken roast with a rub of smoked paprika, butter, garlic salt and pepper, and glazed with lemon juice and honey.","Elise Bauer","Whole chicken roast with a rub of smoked paprika, butter, garlic salt and pepper, and glazed with lemon juice and honey.","10 minutes","1 hour, 15 minutes","Serves 4"
2641,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2641,"2017-09-25 03:54:47","Roast Chicken with Grapes","1 roasting chicken, about 4 to 5 pounds 1 lemon, cut into thin wedges Salt and pepper to taste 1 onion, peeled, cut into eight wedges 1 large bunch of seedless grapes (about 3 cups total) A few sprigs of fresh rosemary, thyme, sage, and/or tarragon 2 cups of white wine (can substitute chicken stock) Olive oil",,"1 Let chicken sit at room temperature (70°F) for at least an hour so it comes close to room temp before roasting. 2 Preheat oven to 450°F. Pat the chicken dry. Rub inside and outside of chicken with olive oil. Sprinkle inside and outside with salt and pepper. Remove about a cup's worth of grapes from their stems and cut in half. Insert grapes into cavity. Add a couple onion wedges into the cavity, along with a few sprigs of fresh herbs. You do not need to remove the rosemary from its stem. Add a couple lemon wedges to the cavity.   3 Line the bottom of a roasting pan with onion slices and lemon wedges. Place the chicken on a roasting rack in the roasting pan, on top of the lemon wedges and onion, breast side down. (Alternatively you can place the chicken directly in the pan, resting on the onions, in which case the breast meat will braise in the juices, instead of roasting.) Place sprigs of herbs and slices of lemon between the wings and the body of the chicken. Arrange any remaining grapes, lemon wedges, and herbs in the pan. 4 Roast at 450°F for 25 minutes. Then baste with a cup of the wine and reduce the heat to 400°F. Cook for 30 minutes more and baste again with the 2nd cup of wine. Cook for another 10 to 20 minutes (depending on the size of the chicken) until the juices run clear (not pink) when a knife tip is inserted into the chicken thigh, or when the temperature reading of a meat thermometer, inserted deep into the thigh, reads 160°F. 5 Remove the roast from the oven and cover with aluminum foil. Let rest for 15 minutes. The internal temperature of the chicken will continue to rise.       6 Carve the chicken. Turn the chicken so that it is breast side up on a carving board. First separate the legs (drumstick and thigh) from the body. Then cut away the wings. Make a cut down the breast bone. Continue to cut down on one side of the breast bone, cutting the breast away from the carcass, following the curvature of the rib cage as you cut. Repeat on the other side. Slice the breasts crosswise to serve. Arrange the pieces on a platter, surrounded by grapes and caramelized onions from the roasting pan. Spoon pan sauce over the chicken pieces, and serve. Serve with rice or egg noodles.","One of the first things I ever learned to cook on my own (post college quesadillas) was roast chicken. It’s actually crazy easy, given that all you really need to do is to just salt the chicken, put it in a pan and put it in a hot oven for an hour or so. My brilliant inspiration, or at least I thought so at the time, and I still think it produces a terrific result, was to chop up some seedless grapes and use them to stuff the chicken. The juice from the grapes bastes the chicken on the inside. The addition of onions, lemon, and rosemary provide aromatics for the chicken. When done, the cooked grapes, along with the onions and lemon act almost like chutney, when eaten with the chicken.","Elise Bauer",,"Whole roast chicken, stuffed with grapes and seasoned with rosemary, thyme, onions, and lemon.","Elise Bauer","Whole roast chicken, stuffed with grapes and seasoned with rosemary, thyme, onions, and lemon.","15 minutes","1 hour, 15 minutes","Serves 4 to 5"
2642,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2642,"2017-09-25 03:54:53","Chicken and Apples in Honey Mustard Sauce","1/2 cup sweet apple cider 1 1/2 teaspoons cornstarch Salt Freshly ground black pepper 1 Tbsp honey 2 Tbsp Dijon mustard 1/2 cup flour, for dredging 1 pound boneless, skinless chicken breasts 2 Tbsp olive oil 2 small unpeeled apples, cored and cut into eighths (use Fuji, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh apples, good cooking apples) 1/2 cup chicken broth Fresh parsley for garnish","The sauce this recipe produces is fairly mild. If you would like a more intensely honey-mustard sauce, double up on the apple cider/mustard/honey mixture and skip the broth. Please do NOT use red delicious apples for this recipe. That variety of apple simply does not cook well.","1 Whisk apple cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside. 2 Salt the chicken well and dust in flour. Shake off the excess. 3 Brown the chicken breasts and apple slices: In a large non-stick skillet, heat the oil on medium to medium high heat. Once the oil is hot add the chicken breasts to the pan. Cook until well browned on one side, about 3-4 minutes. Turn chicken, add apples, and cook until the chicken has browned on the other side. 4 Add broth cider mixture, cover and simmer: Add chicken broth and cider mixture to the pan and bring to a boil. Turn the heat down to low, cover the pot and simmer until chicken is tender, about 15 minutes. 5 Reduce sauce: With slotted spoon, remove chicken and apples to serving plates. Increase the heat of the pan to high and simmer the sauce for a minute or two until it thickens. Spoon sauce over chicken and apples and sprinkle with parsley. Serve with rice or noodles.","Looking for a quick and easy chicken breast recipe? This one is perfect for fall. You just dredge chicken breasts in a little flour, brown them and apple slices in a little olive oil, and pull everything together with a simple honey mustard sauce. It all cooks in one pot, in 30 minutes. We like serving it with rice or noodles, a great way to sop up that extra sauce! This recipe is a version of one that came from my friend Heidi in Massachusetts, who pulled it from the Boston Globe years ago.","Elise Bauer",,"Simple and quick chicken breast with apples cooked in broth, with a honey mustard sauce.","Elise Bauer","Simple and quick chicken breast with apples cooked in broth, with a honey mustard sauce.","5 minutes","25 minutes","Serves 4"
2645,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2645,"2017-09-25 03:55:00","Chicken Salad with Roasted Bell Peppers and Toasted Almonds","4 skinless chicken breasts (about 2 pounds total) 4 bay leaves 1 quart chicken stock 2 garlic cloves, finely chopped 1 cup unsalted, toasted almonds, finely chopped 1/2 large red onion, chopped 1/2 cup parsley, chopped 1 8-ounce jar roasted red peppers (or one or two large red peppers, roasted, blackened skin removed, stems and seeds removed) 3 Tbsp sherry vinegar (can sub apple cider vinegar) 1/2 cup extra virgin olive oil Salt and pepper to taste",,"1 Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer. Add the chicken breasts to the pot. Return the stock to a simmer. Cover the pot. Turn off the heat. Let the chicken steep in the stock for 30 minutes to an hour. 2 While the chicken is cooking, chop the other ingredients—garlic, almonds, onion, parsley, roasted red bell peppers—and add to a large bowl. Sprinkle a little salt over the mixture and add the oil and vinegar. Toss to combine. 3 When the chicken breasts are cooked, remove them from the stock (which you can reuse if you bring it to a boil again) and let them cool. When they are cool enough to handle, shred the chicken breasts into bite-sized pieces by hand. Mix the chicken pieces in with the rest of the ingredients and served chilled or at room temperature.","Now here’s a twist on a summer chicken salad. This one is inspired by the flavors of Spain, with roasted bell peppers, toasted almonds, garlic and parsley. Chicken breasts are first gently poached in chicken stock, to help the chicken hold on to flavor. (You can easily re-use the stock for another recipe, just boil it down for ten minutes before chilling.) Serve with lettuce, on bread for a sandwich, or just as a side. Great for a summer potluck or picnic. Enjoy!","Elise Bauer",,"A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.","Elise Bauer","A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.",,"40 minutes","Serves 6."
2648,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2648,"2017-09-25 03:55:05","Restaurant-Style Poached Chicken","1 skinless chicken breast (1/2 pound) 2 Tbsp lemon juice A couple pinches of salt A couple pinches of a dried herb of your choice - tarragon, oregano, basil, rosemary, or thyme, or some other seasoning such as cumin or paprika Plastic wrap* *Use a good quality plastic wrap that can withstand some heat. Look for packaging that indicates you can use the plastic wrap in a microwave oven. If it can handle a microwave oven, it will hold up in boiling water.","This recipe is designed for chicken breasts, but you can also do this with turkey breast, pork tenderloin or a meaty fish such as halibut. You can double this recipe, but if you do, use a larger pot and double the amount of poaching water.","1 Trim all the fat from the chicken breast and slice it lengthwise. In a small bowl mix the lemon juice, salt, and herbs. Add the chicken pieces and coat all over with the lemon juice mixture. Let the chicken pieces sit in the lemon juice while you heat the water in the next step.   2 Bring a pot of water (2 1/2 quarts of water, 4 quart pot) to a high simmer. 3 Roll out a long sheet of plastic wrap at least twice as long as the chicken breast slices. Place 1 chicken strip on the plastic wrap, in the middle. Roll up the chicken in the plastic wrap tightly.   Compress as much air out of the chicken as you can as you roll it. Once the chicken is rolled up, rotate it on your cutting board or counter several times to tighten the cylinder even more. Tie the loose ends of the plastic wrap together in a double knot. Repeat with the second chicken strip.   4 Once the water has reached a high simmer, turn off the heat (keep the pot on the burner though) and drop the rolled-up chicken cylinders in the pot. Cover the pot and let the chicken steep for 15 minutes. The chicken should be cooked through by then. (If for some reason the chicken is not cooked through, for example if you are using larger than called for breasts, or if you are using frozen chicken that hadn't quite defrosted before starting cooking, you can always put the chicken back in the poaching liquid for a few more minutes.)   5 To serve, snip off the tied ends of the plastic wrap, and unwrap. Note that there will be some juice inside the plastic wrap with the chicken, which has lots of flavor. So you might want to unwrap the chicken pieces over a bowl or something to catch the juice, which you can then pour over the chicken if you want. Or serve the chicken with a sauce of your choice.","As fond as one may be of bacon and butter, sometimes the body just wants something light. What do you make when you want a light meal? I’ve taken to poaching chicken, using a pretty cool method taught to me by Hank Shaw. The method reminds me of sous-vide, but you don’t need any fancy equipment, just plastic wrap and a big pot of hot water. You take a strip of boneless, skinless chicken breast, season it, wrap it tightly in plastic wrap, and then drop it in hot water. That’s it. So easy. The result is tender, moist, perfectly cooked chicken, with no added fat. The key to the success of this technique is to never put the rolled-up chicken into boiling water; boiling water is too hot and will overcook the meat. Instead, bring the water to a simmer and then turn off the heat. Once the water stops bubbling, you can add the meat. As the water temperature slowly drops, the chicken is gently cooked all the way through. Small chicken breasts will be perfectly cooked in 15 minutes, but you can leave them in the water for 30 minutes with no loss of flavor or texture. Make sure that your slices of chicken or other meat are not more than 3 inches in diameter. If they are wider, you can still use this method, but you might need to turn the burner on “low” to keep the temperature from falling below 140 degrees. Wrapping the meat in plastic wrap seals in the juices and helps infuse the meat with the seasonings while it cooks. Make sure you use a good quality plastic wrap; any that say “microwave safe” on the packaging will do.","Elise Bauer",,"A method for poaching chicken which retains all the chicken's flavor and juices without overcooking the breast meat.","Elise Bauer","A method for poaching chicken which retains all the chicken's flavor and juices without overcooking the breast meat.","15 minutes","15 minutes","Serves 2"
2649,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2649,"2017-09-25 03:55:10","Crispy Chicken Skin Tacos with Habanero Salsa","Skin from a whole chicken or 5 chicken breasts or leg/thighs* Salt 1-2 habanero chiles, seeds removed and chopped 4 green onions, white and light green parts only 1/4 cup chopped cilantro 2 Roma or other plum tomatoes, seeded and chopped 3 Tbsp lemon juice 1/4 small head of iceberg lettuce, thinly sliced, sprinkled with cider vinegar and salt 1 avocado, seeded, peeled, and chopped More chopped cilantro and green onion for garnish 4 or more corn or flour tortillas (use corn tortillas if cooking gluten-free) *Pulling the skin off of chicken can be a little slippery, especially off of chicken legs. Get it started with your fingers, then grip the skin with a paper towel and pull.",,"  1 Lay the chicken skin, fat side down, in a non-stick pan set over medium-low heat. Slowly crisp the skins, letting the fat render. Press them down with a wooden spoon if air pockets develop. Cook them for 5-8 minutes before flipping them over. Once you have turned the chicken skins over, salt them. 2 While the skins are cooking, put the habaneros, green onions, cilantro, tomatoes, and lemon juice into a food processor. Add a pinch of salt. Pulse a few times to combine. Set aside in a small bowl. 3 When the chicken skins are browned and crispy, remove them to a paper towel-lined plate to absorb the excess fat. Then place them on a cutting board and cut them into strips. 4 Pour off all but a thin sheen of chicken fat from the pan (do not discard down a drain or you may clog your drain). Heat the tortillas in the pan over medium-high heat, turning now and then, until they air pockets develop and the tortillas soften. 5 Assemble the tacos. Place lettuce, chopped avocado, crispy chicken skin, habanero salsa, and more cilantro or green onion on the heated tortillas. Fold and eat.","Yes, we are evil. These tacos are evil. And the fact that we are telling you about them, and that you might get the crazy idea to make them too, means that we are definitely up to no good. Except that these tacos, made with crispy fried chicken skin as the star ingredient, are really really good. If they weren’t, we certainly wouldn’t risk ridicule and disdain by sharing them. But they are worth it, my friends. Truly they are. We even made them twice. First with leftover chicken skins from a recipe, then again with chicken we bought just for the skins because not surprisingly our grocer doesn’t sell straight chicken skins. How did these tacos come about? Leftovers and odds and ends. Hank and I were refining a recipe for Colombian chicken soup (great recipe by the way), and we had leftover chicken skins, and leftover habanero sauce. Hank can not resist frying leftover fat (pork fat, turkey skins, chicken skins, even pie dough) to snack on. (He’s more evil than I.) Lunch time was beckoning and the soup needed at least another hour to cook. So into some tortillas the fixings went, and an epiphany was born. Some of you reading this will think, “oh, mmm, chicken skin, my favorite part of fried chicken” and will have no trouble imagining how incredibly good crispy fried chicken skin could be in a taco. Some of you reading this may have the opposite reaction and may want to leave this site, vowing never to return. For those of you in the second camp, before we lose you forever, I ask you, do you like bacon? Because if you do, think of fried chicken skin as “chicken bacon”. They’re just tasty fried, fatty, salty bits. Warning. Something this good can’t possibly be good for you to eat every day. So don’t. It’s a treat. Enjoy!","Elise Bauer",,"Simple tacos made with crispy fried chicken skin dressed with a cilantro habanero salsa.","Elise Bauer","Simple tacos made with crispy fried chicken skin dressed with a cilantro habanero salsa.","10 minutes","25 minutes","Makes about 4 tacos"
2650,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2650,"2017-09-25 03:55:15","Chicken Paprikash","2 to 2 1/2 pounds of chicken pieces, preferably thighs and legs Salt 2-3 Tbsp unsalted butter 2 pounds yellow onions, (about 2-3 large onions) Black pepper to taste 2 Tbsp sweet paprika, preferably Hungarian 1 teaspoon (or to taste), hot paprika or cayenne 1 cup chicken broth 1/2 cup sour cream","We like cooking chicken skin-on and bone-in, but this recipe will easily work with boneless, skinless chicken pieces as well, if that's what you prefer. Paprika can go flat and tasteless if it is too old. So check your paprika first, before starting this dish.","1 Salt the chicken pieces well and let them sit at room temperature while you cut the onions. Slice the onions lengthwise (top to root). 2 Brown the chicken pieces: Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan.   Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.) Remove the chicken from the pan to a bowl, set aside. 3 Sauté the onions: Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.   4 Add the paprika and some black pepper to the onions and stir to combine. Let cook for a minute. 5 Add the chicken broth, place chicken on onions, cover and cook: Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions. Cover and cook on a low simmer for 20-25 minutes (depending on the size of your chicken pieces). When the chicken is cooked through (at least 165° if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat. (If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.) 6 Remove chicken, stir in sour cream: When the chicken is done to your taste, remove the chicken from the pan. Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce. Serve with dumplings, rice, egg noodles or potatoes. (If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.)","Chicken, onions, butter, stock, paprika, salt, sour cream. That’s about it, and all you need for one of the best dishes on the planet, chicken paprikash. Uncomplicated. Unpretentious. So good you’ll be drinking the sauce. Cooks up quickly too. Serve it with noodles or dumplings (shown with spaetzle). We first posted a version of this recipe in 2006 and quickly learned that many people have a family favorite way of making chicken paprikash. The dish is a tradition of Hungary (spelled there “paprikas”), though we are not claiming that our version is traditional. Some people add tomatoes and peppers, some a lot more paprika, or more or less sour cream. Feel free to experiment with amounts to find what works best for your taste. And if you have a favorite way of preparing it, please let us know in the comments.","Elise Bauer",,"Chicken paprikash with chicken pieces, browned in butter, cooked with onions and paprika, then served with a little sour cream mixed in.","Elise Bauer","Chicken paprikash with chicken pieces, browned in butter, cooked with onions and paprika, then served with a little sour cream mixed in.","10 minutes","35 minutes","Serves 4-6"
2653,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2653,"2017-09-25 03:55:18","Chicken Normandy","4 Tbsp butter 2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red delicious), cored and sliced into wedges (you can peel or not) Flour for dredging 4 whole chicken legs (with thighs) Salt 1 large onion, peeled, sliced lengthwise (root to top) into wedges 1/2 cup (120 ml) brandy (apple brandy or Calvados if you have it) 2 cups (475 ml) apple cider (the cloudy type) 1 teaspoon dried thyme 1/2 cup cream","In this recipe we brown the chicken on the stovetop, then braise the chicken in the oven, and then finish on the stovetop. You can make the whole dish on the stovetop if you wish. In step 6 just simmer the chicken on the stovetop (uncovered if skin-on, covered if using skinless chicken pieces), until cooked through and tender, 15-30 minutes. The reason to do it in the oven is to produce a crispy skin.","1 Sprinkle chicken with salt: Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature while you prep the other ingredients and sauté the apples in the next step. 2 Sauté apple slices: Preheat the oven to 375°F (190°C). Heat 2 Tbsp of the butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Remove from pan and aside on paper towels to drain. 3 Dredge chicken in flour, brown in pan: Dredge the chicken in flour and place the pieces in the sauté pan, skin side down. Add the remaining 2 Tbsp of butter. Fry until golden, about 3-5 minutes on medium to medium-high heat on each side. Remove from pan and set aside. 4 Sauté onion slices: Add the onions and increase the heat to medium-high. Spread the onion slices out in an even layer to cover the pan. As the onions cook they will release moisture that will help deglaze the pan of the browned bits from the chicken. Sauté the onions, stirring occasionally, until they just being to brown, about 5-8 minutes. 5 Deglaze pan with brandy: Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. 6 Add apple cider: Let the brandy boil until it has reduced by about half. Add the apple cider and bring it to a boil. Sprinkle in the thyme. Add just a pinch of salt to the cider. 7 Place chicken on onions, and roast in oven: Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven and cook at 375°F (190°C), uncovered, for 30 minutes. 8 Remove chicken, add apples, reduce sauce: Remove the pan from the oven. (Watch out for the hot handle! I like to run an ice cube over the handle as soon as I remove the pan, to help bring the handle temp down quickly and prevent a bad burn if I forget the handle is hot.) Remove the chicken pieces from the pan and set aside. Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half. 9 Add cream, salt, pepper: When the sauce reduces to the point where it's a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed. To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.","The Normandy region of France, which is North of Paris and lines the English channel, is known for its cream, butter, cheeses, apples, and apple brandy. In this version of Chicken Normandy, or “chicken à la normande”, we are braising whole chicken legs in apple cider and brandy, and serving them with a sauce made with cooked apples, onions, and cream. Just the thing for the fall. We’re using whole chicken legs because the flavor is richer, and the dark meat holds up better to long braising. But you could just as easily use chicken breasts. You can also serve this classic combination of apples, brandy, and cream with other proteins, such as mussels (moules à la normande) or pork.","Elise Bauer",,"Chicken browned and braised in apple cider and brandy, cooked with apple slices and onions, served with a cream sauce.","Elise Bauer","Chicken browned and braised in apple cider and brandy, cooked with apple slices and onions, served with a cream sauce.","10 minutes","1 hour, 30 minutes","Serves 4"
2654,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2654,"2017-09-25 03:55:22","Herbed Chicken Tenders with Tomato Sauce","Chicken Tenders 2 lbs chicken tenders (about 12 pieces) 1 1/2 cups buttermilk* 1 cup bread crumbs 2 Tbsp Italian seasoning herbs** 1/2 teaspoon salt Vegetable oil 2 Tbsp butter, melted Tomato Dipping Sauce 2 Tbsp olive oil 1/4 cup minced onion 1 chopped garlic clove 1 Tbsp tomato paste 1 15-ounce can of tomato sauce or crushed tomatoes 1 teaspoon salt 1 teaspoon sugar *You can make a substitute for buttermilk by adding a tablespoon and a half of lemon juice or vinegar to 1 1/2 cups of milk and letting the mixture stand for 10 minutes. **A mixture of dried herbs often used in Italian cooking such as marjoram, thyme, rosemary, savory, sage, oregano, and basil",,"Sauce 1 Heat the olive oil in a pot over medium-high heat. Sauté the onions, stirring often, until translucent, about 3 minutes. Add the garlic and cook another minute. 2 Add the tomato paste, mix well and cook for 1-2 minutes more. The tomato paste should darken to a brick-red color. 3 Add the tomato sauce or crushed tomatoes, salt and sugar and bring to a boil. Cook this for 5 minutes if using tomato sauce, 10 minutes if using crushed tomatoes. 4 Put the sauce into a blender and purée until smooth. Hold your hand over the blender lid to keep it from popping off, and start the blender at a low setting and work up to the highest. The sauce will keep in the fridge for up to a week. The Tenders 1 Soak tenders in buttermilk for 15-30 minutes. While the tenders are soaking, make the sauce (see sauce directions above). 2 Mix together the breadcrumbs, Italian seasoning, and salt in a shallow bowl. 3 Heat oven to 500°F. Line a roasting pan with foil. Brush the top of the foil with vegetable oil to help prevent sticking, or use a Silpat sheet. One by one, remove the chicken tenders from the buttermilk and place in the bowl with breadcrumbs, coating them on all sides with the breadcrumbs. Place on the roasting pan. 4 Drizzle a little melted butter over each chicken tender. Place in the oven and bake for about 12 minutes, until the chicken is cooked through, and the pieces are lightly browned. Serve with a bowl of the sauce for dipping.","I wonder who came up with the name “chicken tenders”? Hmm, perhaps it sounds more appealing than “the piece of meat we strip off the breast when we make cutlets”. In any case, chicken tenders can be useful to have around, stored in the freezer for when you want a quick meal. As the name implies, they are tender, having been cut from chicken breasts, and a little soaking in buttermilk helps tenderize them even further. There are so many ways one could play with this recipe. What we present here are simple, basic, breaded and baked chicken tenders, with a classic Italian tomato sauce for dipping. (These little guys make great finger food.) I make my breadcrumbs from scratch, because we often have leftover hard ends of French or Italian loaf bread hanging around, which are so easy to chop up and pulse in the blender. I’m using Italian seasoning with the breadcrumbs, you could just as well pick one herb, like thyme, and go with that. Or add some grated Parmesan. For a lemony flavor you could soak the chicken in a little lemon juice instead of buttermilk. Chicken tenders are sold packaged as such, or you can make your own by saving and freezing them when you prepare chicken cutlets. Just find that little strip on the side of the chicken breast half and cut it or pull it off.","Elise Bauer",,"Chicken tenders, baked with an herbed breadcrumb coating, served with simple Italian tomato dipping sauce.","Elise Bauer","Chicken tenders, baked with an herbed breadcrumb coating, served with simple Italian tomato dipping sauce.",,,"Serves 4-6"
2655,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2655,"2017-09-25 03:55:23","Apricot Chicken","1 1/2 pounds apricots, pits removed and cut into 3/4 inch pieces 1/4 cup sugar 2 Tbsp cider vinegar 2 pounds boneless, skinless chicken breasts, cut into 1 to 2-inch pieces Salt to taste 1 Tbsp unsalted butter (or substitute with olive oil) 3 Tbsp olive oil 1 onion, chopped (about 1 1/2 cups) 2 cups chicken stock 1 Tbsp chopped fresh rosemary 1 teaspoon cinnamon 2 teaspoons Tabasco or other hot sauce (or more to taste) Black pepper to taste 2 Tbsp chopped fresh parsley (for garnish)","If you don't have fresh apricots, you can use a combo of dried pitted apricots and apricot jam. Chop up about a dozen dried apricots and add them, with a half cup of apricot jam, to the stock in step 4 (skipping steps 1 and 5).","1 Marinate the apricots: In a large bowl, stir the apricots, sugar, and the vinegar together. Lit sit while you brown the chicken in the next step. 2 Brown the chicken in butter and olive oil: In a large sauté pan over medium-high heat, heat 1 tablespoon of butter and 2 tablespoons of the olive oil until hot. Working in batches to keep from crowding the pan, brown the chicken pieces on each side. As the chicken cooks, sprinkle with salt. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside. 3 Sauté the onions: Add the remaining 1 tablespoon of oil to the pan and sauté the onions until they begins to brown. As the onions cook and release moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan. If the pan becomes dry, add water, a tablespoon at a time to help release the onions from the bottom of the pan. 4 Add the chicken stock: Once the onions have browned a bit, add the chicken stock and lower the heat to medium. 5 Purée the apricots: Set aside 1 2/3 cups of the apricots for the finished dish. In a blender purée the remaining apricots, along with any juice they have released. Pour the purée into the pan with the stock and onions. 6 Simmer the sauce: Stir the cinnamon, rosemary and Tabasco into the sauce. Bring the sauce to a simmer, then lower the heat and gently simmer for 10-20 minutes, or until the sauce thickens slightly. Taste and add black pepper to taste and add more salt and Tabasco if needed. 7 Finish the dish: Just before serving, add the chicken and the reserved apricot pieces to the pan. Simmer gently for 5 minutes, or until the chicken and sauce are hot. Sprinkle with chopped parsley and serve with rice.","Every year about this time we are inundated with fresh apricots from our neighbor’s tree. And every year I tell myself I’m going to make a chicken dish with them, but never get around to it. Instead, we’ll make apricot jam, apricot cobbler, apricot tart, or just eat them straight. Finally this year, we’ve experimented with apricot chicken and I love the result! The additions of rosemary, Tabasco, and especially cinnamon really brighten up the flavors and make the dish more interesting than you would expect. We served it over rice, but it would also be excellent with egg noodles.","Elise Bauer",,"Quick and easy Apricot Chicken! with skinless boneless chicken breasts and fresh apricots.","Sally Vargas","Quick and easy Apricot Chicken! with skinless boneless chicken breasts and fresh apricots.","10 minutes","40 minutes","Serves 6"
2659,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2659,"2017-09-25 03:55:27","Keller’s Roast Chicken","One 4 to 4 1/2 pound chicken Kosher salt and freshly ground black pepper 6 garlic cloves, smashed and peeled (smash with the side of a chef's knife, makes it easier to peel) 6 thyme sprigs 3 medium-sized rutabagas (also called ""swedes""), ends cut and discarded, rutabagas peeled, and any outer tough layer discarded, then rutabagas cut into 3/4-inch wedges 2 medium-sized turnips, prepared the same way as the rutabagas 4 medium-sized carrots, peeled and cut in 2-inch segments 1 small yellow onion, peeled, roots cut off but core kept intact (see the photos for Frenching onions), other end cut off and discarded, the onion then cut into quarters 8 small red-skinned new potatoes About 1/3 cup olive oil or grapeseed oil (Keller uses canola oil, we prefer olive or grapeseed oil) 4 Tbsp butter, room temperature (spreadable) A large (11-inch if you have it) cast-iron frying pan Kitchen string","The chicken must be at room temperature before it goes in the oven, or the chicken will not cook evenly. What Keller recommends (and what we do) is leave the chicken in the refrigerator, uncovered (on a plate and not touching anything else in the fridge), for 1-2 days after buying it, so that the skin gets a bit dried out. It will roast up crispier this way. Then 1 1/2 to 2 hours before it goes in the oven, we put it on a plate on the kitchen counter to come to room temp (about 70 degrees). Remove the neck and giblets from the cavity of the chicken before you set it out to come to room temp. (Save for stock.) Note that Keller's original recipe calls for a leek (to be cooked with the root vegetables), which we skip in our adaptation.","1 Preheat oven to 475°F. 2 Use a paring knife to cut away the wishbone from the neck/breast area of the chicken. You will probably have to use your fingers to feel around for it. This is a little bit tricky, but if you can remove the wishbone first, it will make the chicken easier to carve after it is cooked. (This ease of future carving is the only reason to take the bone out, so you can leave it in if you want.) 3 Generously season the cavity of the chicken with salt and pepper. Add three of the garlic cloves and 5 sprigs of the thyme to the cavity, using your hands to rub the thyme and garlic all around the cavity. 4 Truss the chicken with kitchen string. To do so, start by cutting a 3-foot section of cotton kitchen string. Place the chicken so that it is breast up, and the legs pointing toward you. Tuck the wing tips under the chicken. Wrap the string under the neck end of the bird, pulling the string ends up over the breast, toward you, plumping up the breast. Then cross the string under the breast (above the cavity and between the legs). Wrap each end around the closest leg end, and tie tightly so that the legs come together. 5 Place the vegetables, onions, garlic, and remaining thyme sprig into a bowl. Add 1/4 cup of olive oil (or grapeseed or canola oil) and toss with your hands until well coated. Season generously with salt and pepper. 6 Slather the chicken with oil and season well with salt and pepper. 7 Create a bed of the root vegetables in a large cast iron pan (or use a regular roasting pan if you don't have a cast iron pan.) My father likes to leave out the potatoes at this stage and arrange them around the chicken. Place the chicken on the bed of vegetables. Slather the top of the chicken breasts with butter. (Note that we added some extra sprigs of thyme to the top, probably because my dad forgot to add them to the vegetables! But it still worked.) 8 Place the pan in the oven and roast the chicken for 25 minutes at 475°F. Then reduce the heat to 400°F and roast for an additional 45 minutes, or until the thickest part of the thigh registers 160°F on a meat thermometer and the juices run clear. 9 Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes before carving to serve. You can keep the vegetables warm by keeping them in the now-turned-off oven while the chicken is resting. Stir to coat the vegetables with the cooking juices before serving 10 Cut the chicken into serving pieces. Place vegetables on a serving platter with the chicken pieces arranged on top.","Thomas Keller is most known for his landmark 3 Michelin star restaurant, The French Laundry in Yountville, California. French Laundry food is famously exquisite, requiring an insane amount of preparation for each dish (if you’re curious about just how insane, check out Carol Blymire’s now retired French Laundry at Home blog in which she cooked her way through the restaurant’s cookbook.) A few years ago Keller launched another restaurant in the area, ad hoc, for patrons who wanted quality, without all the fuss. Home cooking, done incredibly well. Out of the restaurant came the cookbook, Ad Hoc at Home which made its way to our home last fall, and into my father’s hands. Now, normally my dad shows only a mild interest in the various cookbooks that come our way (unless it’s a cookbook featuring sauerkraut and pork, in which case he’s all over it), but this time, not only did dear old dad read the book cover to cover twice, but he enthusiastically tackled Keller’s roast chicken with root vegetables, cooked in a cast iron pan. (I’m guessing it’s because the recipe calls for rutabagas and turnips, dad’s favorite food group next to sauerkraut and pork.) But for whatever reason, it’s now the only way that dad will roast a chicken (at least for the last 5 months). The recipe may seem a little involved, but once you get the hang of it, it’s dead easy. The first time dad made it there was a bit of howling from the kitchen as he tried to get the wishbone out (of the raw whole chicken), or as he attempted to truss the chicken without the drumsticks slipping out of the string. But the results are just so darn good, he kept at it and now puts it together easily.","Elise Bauer",,"Whole roasted chicken, roasted on a bed of root vegetables in a cast iron pan. Easy one-pan roast chicken dish.","Elise Bauer","Whole roasted chicken, roasted on a bed of root vegetables in a cast iron pan. Easy one-pan roast chicken dish.",,,"Serves 4."
2661,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2661,"2017-09-25 03:55:30","Tomatillo Chicken Stew","Tomatillo Sauce 1 1/2 lbs tomatillos 1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove them if you don't want the heat), stems discarded, chopped 1 clove garlic, chopped 1 teaspoon salt 2 Tbsp lime (or lemon) juice Pinch of sugar Stew 2 lbs boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes Salt and pepper Olive oil 2 yellow onions, chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 1/2 cup chicken stock 2 cups tomatillo sauce 1 teaspoon dry oregano or 1 tablespoon fresh, chopped 1/2 cup packed chopped cilantro (about one bunch, rinsed and chopped, stems and leaves)","You can make this recipe with fresh tomatillos, or you can use canned chile verde tomatillo salsa as a substitute for the tomatillo sauce.","1 Make the tomatillo sauce: Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan. Broil for 5-7 minutes until blackened in spots. Let cool enough to handle. Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you make ahead, refrigerate until needed. 2 Brown the chicken: Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them. Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides. When you place the pieces in the pan, make sure there is room between them (otherwise they will steam and not brown), and don't move them until they are browned on one side. Then use tongs or a metal spatula to turn them over and don't move them again until they are browned on the other side. Do not cook through, but only brown. Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of the pan. 3 Cook the onions, add cumin and coriander, add garlic: Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan. Add the garlic and cook for 30 seconds more, until fragrant. 4 Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pan. Stir to combine. Bring to a boil and reduce to a simmer. Cook, partially covered, for 20 minutes until chicken is cooked through. Add the cilantro to the stew in the last minute or so of cooking. Serve over white rice, accompanied with sour cream if needed to offset the heat from the chiles. The stew will thicken as it cools.","September is tomatillo season around here. Little green lanterns hang from our tomatillo plants like ornaments on a well decorated Xmas tree. Do you ever cook with tomatillos? They look like smallish green tomatoes, and are even called “tomate verde” in Mexico, and are used for making salsa verde and chile verde. Tomatillos are typically boiled with some chiles to make the green salsa, but roasting them, as I’ve done in this recipe, will bring out more flavor. If you don’t have access to fresh tomatillos, you can use canned salsa verde for the sauce (sort of like using canned tomatoes versus fresh). I experimented with the jalapeños; it’s so easy to misjudge how much heat you’ll need. The first time I made this I carefully seeded one chile and the result was that I couldn’t even taste the heat or the chile. The second time I used two jalapeños and kept all the seeds. Woo boy, big difference. It was perfectly hot for my father, and I needed a little sour cream to cool it down enough for me. Now both of the chiles were from our garden, and were not overly picante. If you are working with chiles with lots of striations, check the hotness first. If a tiny bite sets you running for a fire extinguisher, don’t use as much.","Elise Bauer",,"Spicy Chicken Stew with Tomatillos! Also jalapeños, onions, garlic, cumin, oregano, and cilantro.","Elise Bauer","Spicy Chicken Stew with Tomatillos! Also jalapeños, onions, garlic, cumin, oregano, and cilantro.","20 minutes","40 minutes","Serves 4"
2662,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2662,"2017-09-25 03:55:35","Chicken Prosciutto","2 lbs chicken cutlets Freshly ground black pepper 1 stick (1/2 cup) unsalted butter 8 whole fresh sage leaves 1/4 pound very thinly sliced prosciutto 2 eggs, beaten 8 thin slices Italian Fontina cheese (about 2 oz) Sauce: 1 cup dry white wine (like a Sauvignon blanc) 1 Tbsp minced fresh sage 1/2 stick unsalted butter, chilled",,"1 Pound chicken cutlets to 1/8-inch thickness: Put the chicken cutlets between two sheets of plastic wrap or wax paper and pound to an even thickness of about 1/8-inch. Sprinkle with freshly ground black pepper. 2 Fry sage leaves in butter: Melt butter in a large sauté pan on medium heat. Once the butter starts to foam, add the sage leaves to the pan and cook them for a minute or two, turning them half way through the cooking. Remove them from the pan. 3 Place fried sage leaf on each chicken cutlet and wrap with a thin layer of prosciutto. 4 Dip cutlets in beaten egg, cook in pan: Prepare a shallow bowl with the beaten eggs. Check that the foaming butter in the pan is golden and not browned. (If it has browned too much, start over with new butter, melting it until it foams.) Working in batches so that you don't crowd the pan, dip each prosciutto-wrapped chicken cutlet in beaten egg and place it in the pan. Cook them for a couple minutes on each side, until just cooked through. Remove from the pan. 5 Cover with slice of cheese, then broil: Preheat the oven broiler. Arrange the chicken cutlets on a baking sheet and cover each cutlet with a slice of cheese. Place under the broiler just until the cheese melts, about a minute. 6 While the chicken is under the broiler make the sauce: Pour out the butter from the pan. Increase the heat to high and add the wine to the pan, deglazing the pan. Boil the wine until it has reduced almost by half. Add the minced sage and cook for a minute longer. Stir in the chilled butter. Pour the sauce around the chicken cutlets to serve.","The first time I had this chicken prosciutto dish it was prepared by my friends Fritz and Leigh Anna who had found a recipe for it in a Dean & DeLuca cookbook. It’s a lot like a saltimbocca, but made with chicken cutlets instead of veal. The cutlets are layered with a butter fried sage leaf and wrapped in thin prosciutto. Then they are dipped in beaten egg, fried briefly, topped with fontina cheese, and broiled. Such a lovely presentation! Perfect for entertaining.","Elise Bauer",,"Chicken prosciutto! with boneless, skinless chicken breasts with butter toasted sage, wrapped in prosciutto.","Elise Bauer","Chicken prosciutto! with boneless, skinless chicken breasts with butter toasted sage, wrapped in prosciutto.","15 minutes","25 minutes","Serves 6-8"
2663,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2663,"2017-09-25 03:55:40","Circassian Chicken Salad","1 pound skinless chicken breasts 4 tablespoons olive or walnut oil 4 teaspoons paprika 1 ½ cups chopped walnuts, divided 3 chopped garlic cloves 2 tablespoons chopped green onions 1 teaspoon cayenne, or to taste 2 tablespoons chopped parsley, divided 2 slices of bread, crusts removed 1 quart chicken stock Salt and black pepper The juice of a lemon",,"1 Poach the chicken breasts: Bring the chicken stock to a simmer and add the chicken breasts. Add some water if there is not enough liquid to cover the meat. Simmer gently for 10 minutes, then turn off the heat. 2 Heat paprika in olive or walnut oil: Meanwhile, heat the olive or walnut oil in a small pot over low heat and add the paprika. Stir well to combine. Heat until you can smell the aroma of the paprika, then turn off the heat. 3 Soak bread in broth: Tear the bread into chunks and put into a bowl. Ladle out about a cup or two of the chicken broth and pour it over the bread. 4 Make walnut paste: Put one cup of the walnuts into a food processor. Add the garlic, the cayenne, about a teaspoon of salt, 1 Tbsp of the parsley and the soaked bread. Pulse to make a thick, relatively chunky paste. If it needs a bit more chicken broth to loosen up, add some a tablespoon at a time. Stir the paprika-oil, then pour it into the food processor and buzz to combine. Add salt to taste. 5 Assemble the salad: Tear the chicken breasts into shreds. Put it in the bowl with the remaining 1/2 cup walnuts, the green onions and 1 Tbsp of parsley. Add the walnut-paprika paste from the food processor to the bowl and stir gently to combine everything thoroughly. Add black pepper and lemon juice to taste.","Please welcome guest author Hank Shaw of Hunter Angler Gardener Cook who shares one of his favorite chicken salads with us. ~Elise Not sure where I first heard of this variant on chicken salad, but I’ve been making it for years. Presumably it originated in the Caucasus Mountains, which is where the Circassians live. I’ve net yet met a Circassian, although I suspect they may be something like an Armenian. Or not. Who knows? What I do know is that there are plenty of recipes for this dish out there, but what ties them all together are walnuts, garlic, paprika and poached chicken. This recipe is a great way to get away from typical mayo-based chicken salads, and is wonderful either as a sandwich, or simply served with crusty bread and a pickle or two. Once made, it keeps well in the fridge for at least 3-4 days.","Hank Shaw",,"Circassian Chicken Salad is a classic mayo-free chicken salad with a creamy walnut sauce and paprika, garlic, green onions, and parsley.","Elise Bauer","Circassian Chicken Salad is a classic mayo-free chicken salad with a creamy walnut sauce and paprika, garlic, green onions, and parsley.","15 minutes","10 minutes","Serves 4-6"
2664,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2664,"2017-09-25 03:55:42","Breaded and Baked Chicken Drumsticks","1/4 cup mayonnaise 1/4 cup Dijon or whole grain mustard 2 teaspoons Worcestershire sauce 3/4 cup dry breadcrumbs 2 Tbsp finely chopped chives or green onion greens Salt 6 large chicken drumsticks, about 1 1/3 lbs Olive oil","Recipe adapted from a Deviled Drumsticks recipe in Bon Appetit, March 2001.","1 Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil. 2 Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl. 3 Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan. 4 Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.","What’s there not to love about chicken drumsticks? They’re dark meat (more flavor), relatively inexpensive (certainly compared to boneless skinless breasts), they cook up quickly (half an hour in the oven), and you can save the leftover bones for making stock. They’re kid-friendly (have you ever met a kid who didn’t like drumsticks?) and they even come with built-in nifty handles (so you can eat like King Henry VIII). There are many ways to do breaded and baked drumsticks. This particular recipe uses a mayonnaise and mustard mixture as a first coating, then some breadcrumbs with chives for the breadcrumb coating. You could just as easily use a beaten egg for the first coat (you need something for the breadcrumbs to adhere to), and a mixture of breadcrumbs, panko, grated Parmesan, lemon zest, tarragon, or thyme for the bread crumb coating. You can also brown the drumsticks first on the stovetop and then transfer the pan to the oven (helps to use a cast iron pan if doing it this way). Do you have a favorite way to prepare breaded drumsticks? A favorite breadcrumb coating combination? If so, please let us know about it in the comments.","Elise Bauer",,"Chicken drumsticks, dipped first in a mayo mustard mixture, then in dry breadcrumbs with chives, then oven baked.","Elise Bauer","Chicken drumsticks, dipped first in a mayo mustard mixture, then in dry breadcrumbs with chives, then oven baked.","15 minutes","20 minutes","Serves 4-6"
2665,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2665,"2017-09-25 03:55:46","Creamy Chicken and Asparagus Pasta","1 lb asparagus spears, tough ends cut off and discarded, spears cut on the diagonal in 1-inch to 1 1/2 inch pieces 3/4 lb penne or bow tie pasta 2 Tbsp butter 1 lb skinless, boneless chicken breasts, trimmed of excess fat and sinews, and cut into strips 1 1/2 inches by 1/2 inch Salt and freshly ground black pepper 3 Tbsp chopped shallots 1/4 cup chicken broth 3/4 cup of heavy whipping cream 1/8 teaspoon nutmeg 5 ounces goat cheese 1 teaspoon lemon zest 1 cup grated Parmesan cheese 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1 Tbsp lemon juice",,"1 Blanch the asparagus Bring a large pot of salted water (1 teaspoon salt for every quart of water) to a boil. Add the asparagus and blanch for 1 minute. Remove with a slotted spoon to a bowl and rinse with cold water to stop the cooking. Set aside 2 Cook the pasta: In the same water you used to blanch the asparagus, add the pasta and prepare according to the package instructions for al dente, while cooking the chicken. Reserve a half cup of the cooking water for adding back to the pasta if needed. 3 Sauté the chicken strips and shallots: Heat butter in a large skillet on medium high heat. Add the chicken strips to the pan in an even layer. Sprinkle with salt and pepper to taste. Do not stir, cook until lightly browned on one side. Add shallots, cook for a minute longer. 4 Add the chicken broth, cream, nutmeg, goat cheese, lemon zest, oregano, thyme, and most of the Parmesan cheese (reserve some Parmesan to sprinkle on top when serving). Cook, stirring, until the cheese has fully melted and incorporated into the cream. 5 Add the blanched asparagus. Let come to a simmer and simmer for a minute. 6 Stir in the lemon juice. Sprinkle with more black pepper to taste. 7 Place pasta in a serving bowl. Stir in the chicken asparagus cream sauce. Add as much of the reserved pasta cooking water as needed for a creamy texture for the pasta. Serve with reserved grated Parmesan.","When springtime rolls around I find almost any excuse to cook fresh asparagus we bring home from the market. This is an easy pasta dish with asparagus and chicken breasts. Goat cheese melts into the cream sauce to make it even creamier. The lemon juice brightens the sauce, and a glance of nutmeg adds a final note. Feel free to play around with this one! Swap out a different cheese, or experiment with different herbs like thyme or basil, or even add some heat with a few chili pepper flakes.","Elise Bauer",,"Creamy Chicken and Asparagus Pasta with penne, sautéed strips of chicken breast, broth, cream, goat cheese, parmesan, lemon, and asparagus! Easy midweek meal, perfect for spring!","Elise Bauer","Creamy Chicken and Asparagus Pasta with penne, sautéed strips of chicken breast, broth, cream, goat cheese, parmesan, lemon, and asparagus! Easy midweek meal, perfect for spring!","15 minutes","20 minutes","Serves 4 to 6"
2666,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2666,"2017-09-25 03:55:53","Chicken with Mango Chutney Sauce","2 lbs chicken thighs, bone in, skin on, trimmed of excess fat Olive oil Salt and Pepper 2 ripe but firm mangos, cut and peeled, cubed into 1/2-inch cubes Olive oil 1 medium onion, chopped (about 3/4 cup chopped onion) 1 garlic clove, minced 1 Tbsp chopped candied ginger (or fresh ginger) 2 Tbsp chopped raisins 1/2 teaspoon mustard seeds Scant pinch of red pepper flakes 4 Tbsp sugar 3 Tbsp white vinegar 1/2 cup water Salt to taste","This recipe calls for chicken thighs because the stronger flavor of the thighs works well with the chutney sauce. You can easily make this with all or any chicken parts. Just know that you'll need to cook breasts to 170°F.","1 Heat 1 Tbsp olive oil in a large sauté pan on medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook a minute more. Add the chopped mango, ginger, raisins, mustard seeds, red pepper flakes, vinegar, water, and sugar. Bring to a simmer, reduce heat to low, cover the pan, and let cook gently for 30 minutes. 2 While the chutney is cooking, cook the chicken. Preheat oven to 400°F with rack in the middle position. Coat the bottom of a roasting pan with olive oil. Rinse the chicken thighs in water, pat dry. Rub some olive oil all over the chicken pieces, sprinkle with salt and pepper. Place chicken pieces in roasting pan. Cook in oven until the juices run clear when poked with a sharp knife, or when the internal temperature of the thighs is 180°F, about 30 minutes. If the chicken pieces are not browned enough for you, you can finish them in the broiler for the last 5 minutes of cooking. If your chicken pieces are extra large, after 30 minutes, lower the heat to 350°F and cook until the chicken pieces are cooked through. Remove chicken and roasting pan from oven. 3 Remove chicken pieces from roasting pan. Pour off rendered chicken fat, save for a teaspoon or so. (Do not pour down the drain or it will solidify and block your drain). Put mango sauce into the roasting pan with remaining chicken drippings. Spread the sauce over the whole bottom of the pan. Let sit for a few minutes to soften the drippings, then scoop up and place into a serving dish. Adjust seasonings. If too acidic, add more sugar. Add salt to taste. Serve chicken with mango chutney sauce and steamed rice or Spanish rice.","If I think about the way we most often eat chicken, it’s simply oven-roasted and served with mango chutney and plain rice or Spanish rice. There’s just something wonderful about the way the sweet and sour chutney balances the savory chicken. If you don’t have mango chutney on hand, you can easily make your own chutney-based sauce with a couple mangos, onions, ginger, spices, and some sugar and vinegar. An easy mid-week meal.","Elise Bauer",,"Roasted chicken thighs served with a sweet sour mango chutney sauce with fresh mangos, onion, garlic, vinegar, sugar, ginger, mustard seeds, and red pepper flakes.","Elise Bauer","Roasted chicken thighs served with a sweet sour mango chutney sauce with fresh mangos, onion, garlic, vinegar, sugar, ginger, mustard seeds, and red pepper flakes.","10 minutes","40 minutes","Serves 4."
2667,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2667,"2017-09-25 03:55:56","Chicken Stew with Onions, Tomatoes, and Dijon","1 whole head garlic Olive oil Salt and freshly ground pepper One 3-4 pound whole chicken, cut into 8 serving pieces (2 breasts, wings, thighs, legs) 6 medium red onions (about 2 pounds) One 28 to 32 ounce can good quality whole peeled tomatoes, drained 1 Tbsp fresh thyme or 1 1/2 teaspoons dried thyme 2 bay leaves A pinch of chile powder 1/3 cup dry white wine 3 Tbsp old-fashioned whole seed Dijon mustard (or 1/4 cup regular Dijon mustard)",,"1 Preheat oven to 400°F. 2 Roast garlic: Remove the papery outer layers of the garlic bulb, leaving intact the skins of the individual cloves. Cut 1/4 to a 1/2 inch off the tops of cloves, exposing the individual garlic cloves. Place the head of garlic on a piece of aluminum foil. Drizzle some olive oil over the garlic, and sprinkle it with salt and pepper. Wrap the head of garlic with the aluminum foil and place in the oven. Bake for 45 minutes, or until the flesh of the cloves are light brown and feel quite soft when pressed. Set aside to cool. (See how to roast garlic.) 3 Brown the chicken pieces: While the garlic is roasting, heat a tablespoon of olive oil in a large, heavy-bottomed pot (with lid) or Dutch oven, on medium high heat. Rinse the chicken pieces in cold water then pat dry with paper towels. Season liberally with salt and pepper. Brown the chicken pieces, starting them skin-side down, cooking them a few minutes on each side, working in batches so that you don't crowd the pan. 4 Cook onions until soft: While the chicken is browning, peel and quarter the onions. Remove chicken from pan when nicely golden with tongs or a slotted spoon and set aside on a plate. Discard any fat and oil beyond about 1 Tbsp left in the pan. Put the onions in the pot and cook them until softened, stirring frequently, about 5 minutes. 5 Add tomatoes, herbs, chili powder, chicken, wine, then simmer: Add the tomatoes to the pot, the thyme, bay leaves, and ground chile powder. Put the chicken pieces on top of the tomatoes. Pour in the wine and bring to a simmer. Cover and cook on medium-low heat for 40 minutes, stirring from time to time so that the vegetables don't stick. 6 Crush roasted garlic: After the garlic has cooled enough to handle, squeeze out the roasted garlic from the cloves into a small bowl and crush with a fork. Sprinkle with salt and pepper to taste. Set aside to serve with the chicken stew. 7 Add mustard, thicken sauce: When the chicken has cooked, add the mustard to the pot and stir to blend. Increase the heat to medium-high and cook uncovered for 10 more minutes, or until the sauce is thick enough to cling to the meat. Remove bay leaves. Salt and pepper to taste. Serve stew over rice or pasta, with the garlic paste on the side.","“Stews are your best ally for stress-free dinner parties,” says Clotilde Dusoulier, of her Mustard Chicken Stew in her Chocolate & Zucchini cookbook, and I couldn’t agree more. They cook happily away while you enjoy the company of your guests, and avoid the stress of food that has to be perfectly timed. This chicken stew reminded us of a hunter’s chicken, a chicken cacciatore in its ease of preparation, ingredients, and heartiness. Clotilde’s version has a decidedly French twist, with the seasoning of whole seed Dijon mustard, a bounty of red onion, and roasted garlic as a condiment, a combination that comes together perfectly.","Elise Bauer",,"Easy and hearty chicken stew recipe with loads of red onions and tomatoes! Seasoned with Dijon mustard.","Elise Bauer","Easy and hearty chicken stew recipe with loads of red onions and tomatoes! Seasoned with Dijon mustard.","5 minutes","1 hour, 20 minutes","Serves 4 to 6"
2669,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2669,"2017-09-25 03:56:02","Chicken and Rice Casserole","2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry Salt and pepper Olive oil 1 medium onion, chopped 2 cloves garlic, minced 1/2 lb cremini or button mushrooms, sliced 1/4 cup dry sherry or white wine 1 1/3 cups* chicken stock** 1/2 cup sour cream 1/4 cup cream 1 cup raw, medium or long grain, white rice 1 1/2 teaspoon salt 1 teaspoon each of Italian seasoning and poultry seasoning (or 2 teaspoons of one of these herb mixes, or 2 Tbsp chopped fresh herbs such as rosemary, sage, thyme, and basil)** 1/2 teaspoon paprika 2 Tbsp chopped fresh parsley *This recipe assumes the rice requires approx 1 1/2 cups liquid per cup of rice to cook. Some rice varieties, such as brown rice, require more liquid (and a longer cooking time). Adjust recipe accordingly. **If you are cooking gluten-free, use homemade stock or gluten-free packaged stock, use gluten-free packaged herbs and spices.","If you are avoiding cooking with alcohol, skip the sherry and deglaze the pan with a 1/4 cup extra of chicken stock. Depending on how salted your stock is, you may need to more generously salt this dish. You can always salt to taste at the table. You can make this entire dish on the stovetop instead of the oven if you want. Just use a large sauté pan with a tight cover, cook on low when all is assembled, low enough to keep a simmer, but not so high that you burn the rice.","1 Preheat oven to 375°F. 2 Brown the chicken pieces: Heat 2 Tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Season the chicken pieces all over with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more olive oil if needed with every batch. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned. 3 Sauté the onions and garlic: In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish. 4 Sauté the mushrooms: Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish. 5 Make the sauce: Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. (At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. 6 Assemble the casserole: Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish. Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). 7 Bake:  Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes. Remove foil. If the casserole still has too much liquid, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away. Sprinkle with fresh parsley before serving.","Have you ever had the soup can classic chicken rice casserole? I admit, I have not, though the idea of it intrigued me recently. It sort of reminds me of my mother’s arroz con pollo, but with mushrooms and without tomatoes. With this recipe I set out to make a scratch cooking version of chicken rice casserole, sans the cans, with the goal of extracting as much flavor as I could out of the ingredients. First you will note that we use chicken thighs, instead of the more popular (and more expensive by the way) breasts. The thighs have more flavor, and are a little fattier, meaning they won’t dry out with long cooking. The chicken pieces are browned in olive oil, removed, and then the onions are cooked in the same pan with the chicken browned bits. Then the mushrooms are browned, and the whole pan is deglazed with dry sherry. All goes into a casserole dish with stock, cream, sour cream, herbs, rice, topped with the chicken, and baked in the oven. The rice cooks in the stock, the chicken finishes cooking, and the resulting dish is, as my 10-yr-old nephew says “really good”.","Elise Bauer",,"Chicken pieces browned then baked in casserole with mushrooms, onions, garlic, rice, stock, cream, and sour cream.","Elise Bauer","Chicken pieces browned then baked in casserole with mushrooms, onions, garlic, rice, stock, cream, and sour cream.",,,"Serves 6 (with leftovers)"
2670,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2670,"2017-09-25 03:56:06","Spicy Orange Marinated Chicken","2 cups freshly squeezed orange juice from 3 to 4 large navel oranges, or 6 small oranges, peeled and chopped 1 onion, chopped (about 1 1/2 cups) 1/2 of a 7-ounce-can of chipotle chili peppers in adobo (3 1/2 ounces total) 3 cloves garlic, chopped 1/3 cup chopped fresh cilantro 1 Tbsp fresh rosemary leaves, chopped (or 1 teaspoon dried) 1 Tbsp fresh thyme leaves (or 1 teaspoon dried) 1 Tbsp fresh marjoram or oregano leaves, or 1 teaspoon dried of either 1 teaspoon salt 2 Tbsp olive oil 3 pounds boneless skinless chicken thighs (4 pounds if buying bone-in) Chopped fresh cilantro or parsley and orange slices for garnish",,"1 Make the marinade: In a blender or food processor, combine the orange juice or chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse purée. Transfer to a large bowl. 2 Trim the fat from the chicken thighs: With scissors, snip off the excess fat from the thighs. 3 Pound the chicken thighs to even thickness: Put the chicken thighs between two sheets of plastic wrap or wax paper and pound with a meat mallet or rolling pin until an even thickness of about 1/2-inch. 4 Marinate the chicken: Add the chicken to the bowl of marinade (or transfer both to a zipper freezer bag). Refrigerate 2 hours or overnight. 5 Cook the chicken: Heat the olive oil in a large cast iron pan or heavy skillet on medium high heat. Remove the chicken pieces from the marinade, blotting off the excess (but not all) with a paper towel. Working in batches, cook the chicken pieces for 5 minutes on each side, or until browned and cooked through. 6 To serve: Sprinkle the chicken with chopped cilantro or parsley, garnish with orange wedges and serve with Spanish rice.","The trick to quickly prepared meals is just a little foresight and planning. In this case you marinate the chicken pieces overnight, but once you take them out of the marinade, they take less than 20 minutes to cook. My father adapted this recipe from one on a local sausage maker’s calendar, of all places. We futzed with it a bit, pounded the chicken thighs for more even cooking, used olive oil instead of vegetable spray, and served it with some of my mother’s awesome Spanish rice. Loved it!","Elise Bauer",,"Chicken thighs, pounded thin, marinated in mixture of orange juice, onion, garlic, herbs, and chipotle, then quickly pan fried. Delicious!","Sally Vargas","Chicken thighs, pounded thin, marinated in mixture of orange juice, onion, garlic, herbs, and chipotle, then quickly pan fried. Delicious!","20 minutes","20 minutes","Serves 6"
2671,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2671,"2017-09-25 03:56:09","Chicken and Dumplings","Chicken and Vegetables: 3 to 3  1/2 pounds chicken thighs and breast parts, skin-on, bone-in, trimmed of excess fat 2 teaspoons butter or olive oil, or a combination of both Salt 1 quart chicken stock (homemade is best) 2 to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups) 3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups) 1 large onion, roughly chopped (about 2 cups) 1/3 cup all-purpose flour 1 teaspoon dried thyme 1/4 cup dry sherry or vermouth (optional) 1 Tbsp of heavy cream (optional) 3/4 cup frozen peas, thawed 1/4 cup minced fresh parsley leaves Ground black or white pepper Dumplings: 2 cups (250 g) cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier) 2 teaspoons baking powder 3/4 teaspoon salt 2 Tbsp butter, melted 3/4 cup milk 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)",,"1 Heat the chicken stock to a gentle simmer in a medium pot. 2 In a large (8 qt), thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt. Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later. 3 Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock. Poach the chicken in the stock until cooked through, about 20 minutes or so. Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside. 4 Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4-5 minutes. Add the flour and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2-3 minutes. Do not let it burn. 5 Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up. Add a ladle of hot chicken stock to and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together. Add the rest of the chicken stock, the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings. 6 Make the dumpling batter by whisking together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients. Gently mix with a wooden spoon until mixture just comes together. (Note: do not overmix! or your dumplings will turn out too dense.) 7 Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes they are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 to 10 minutes. 8 Gently stir in peas, parsley and cream, if using. Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits.","Chicken and dumplings—the ultimate comfort food. When we were kids, my mother used to make chicken and dumplings for us by simply adding Bisquick biscuit dough to chicken stew. We would always fight over the dumplings. (Ever wonder why people from big families eat fast? The first kid who finished could get seconds on the dumplings.) Making dumplings that are tasty, light, yet hold together isn’t a given. The Bisquick version, although light and fluffy, tends to fall apart. At the other end of the spectrum, my dad remembers his mother’s dumplings which were, in his words “as hard as hockey pucks”. Leftovers would be grated the following morning and fried up like potatoes. The dumplings in this recipe are firm enough to hold together without disintegrating even after multiple reheats of the stew, yet still manage to be light and fluffy. The key is to not peek into the pan while the dumplings are cooking. The dumplings need to gently steam in the simmering stew to result in a light texture. Using cake flour in place of all purpose flour will also help the dumplings be lighter, as cake flour has less gluten than regular flour. To coax more flavor into the stew base, we brown the chicken pieces before cooking them in the stew, and we also create a roux by browning flour in the rendered chicken fat, before slowly adding liquid.","Elise Bauer",,"Classic chicken and dumplings recipe, a hearty chicken and vegetable stew with homemade dumplings.","Elise Bauer","Classic chicken and dumplings recipe, a hearty chicken and vegetable stew with homemade dumplings.","15 minutes","45 minutes","Serves 6 to 8"
2672,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2672,"2017-09-25 03:56:14","Chicken Pasta with Thyme-Mint Cream Sauce","1 pound pasta, such as linguine or fettucini 2 Tbsp olive oil 1 1/4 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes Salt and freshly ground black pepper 1/2 cup of dry white wine 1/2 cup chicken stock 1 1/2 cups heavy whipping cream 2 Tbsp chopped fresh mint 1 1/2 Tbsp chopped fresh thyme 1 teaspoon lemon zest 2 teaspoons honey 1 teaspoon sherry vinegar or apple cider vinegar 1/2 teaspoon salt and more salt and freshly ground black pepper to taste",,"1 Heat 4 quarts of salted* water in a large pot for the pasta. As the water heats, prepare the chicken. Heat olive oil in a large skillet on medium high. Season the chicken pieces generously with salt and freshly ground black pepper. Add the chicken pieces, spreading them out initially and then not stirring them, so they have an opportunity to brown. Once lightly browned on one side, use tongs to flip the pieces over so they brown on the second side. When pieces are browned on both sides, and just cooked through, remove to a paper towel lined plate. 2 Deglaze the pan with white wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the chicken stock and let liquids reduce by half (turn up the heat if necessary). Add the cream, mint, thyme, lemon zest, honey, salt, and vinegar. Reduce the sauce by half again. 3 Once the pasta water is boiling, add the pasta and cook following directions on pasta package. When pasta is ready, drain and add to cream sauce when cream sauce has been reduced by half and is thick enough to coat a spoon. Add chicken to the pasta and sauce. Add more salt and pepper to taste. * Use a teaspoon of salt for every quart of water. Some people wait until the water is boiling to add the salt. Makes little difference to me. Just make sure you get the salt in the pasta water or your pasta will be tasteless. Serve immediately. Garnish with a little chopped fresh mint and thyme.","We tried this thyme mint cream sauce from another recipe and loved it so much I decided to make it with chicken and pasta. Great flavor combination, and the kicker is that by the time the pasta water has come to a boil and the pasta is cooked, everything else is ready too, making for a filling, tasty midweek meal.","Elise Bauer",,"Cubed chicken sautéed in olive oil, served with pasta in a creamy sauce infused with thyme, mint, and honey.","Elise Bauer","Cubed chicken sautéed in olive oil, served with pasta in a creamy sauce infused with thyme, mint, and honey.",,,"Serves 4-6."
2674,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2674,"2017-09-25 03:56:15","Chicken with Creamy Mushroom Sage Sauce","3 Tbsp butter 1/2 cup chopped shallots 8-10 ounces cremini or button mushrooms, thickly sliced 1 teaspoon chopped fresh parsley 1 cup dry vermouth or dry white wine (such as Sauvignon Blanc) 2/3 cup heavy whipping cream (light cream may curdle, so use heavy cream) 3 Tbsp chopped fresh sage 1 Tbsp olive oil 1 1/4 to 1 1/2 pounds chicken breast cutlets, or skinless, boneless chicken breasts pounded to an even 1/4 inch to 1/3 inch thickness Salt and freshly ground black pepper","For extra mushroomy flavor, include a few shiitake mushrooms with the cremini or button mushrooms.","1 Cook the shallots and mushrooms: Melt the butter in a large sauté pan on medium high heat. Add the shallots and sauté for one minute. Add the mushrooms and parsley and sauté for 7-10 more minutes, or until the mushrooms have browned. If you are using unsalted butter, sprinkle on a pinch of salt. 2 Make the sauce: Add the vermouth and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a simmer and cook for 3 to 5 minutes, or until the sauce is thick enough to coat the back of a wooden spoon. 3 Cook the chicken cutlets: While the sauce is simmering, heat the olive oil in another large sauté pan on medium high heat. Sprinkle salt and pepper over both sides of the chicken breast cutlets. Add cutlets to pan and cook for about 3 minutes on each side, until browned and cooked through. 4 Finish the sauce and serve: Stir the sage into the sauce, and season to taste with salt and pepper. Pour the sauce over the chicken. Serve alone or with a vegetable (for low carb version) or with rice, mashed potatoes, or pasta (use gluten-free pasta for gluten-free version). Garnish with chopped fresh parsley.","You know what the best thing is about boneless, skinless chicken breasts? They cook up in about nothing flat. Great for midweek meals when you are just rushing to get something on the table. Chicken breasts also take to sauces well, including this cream-based sauce loaded with mushrooms. What are your favorite sauces for chicken breasts? Let us know in the comments.","Elise Bauer",,"Skinless, boneless chicken breasts with a creamy mushroom sauce with vermouth, cream, and sage.","Sally Vargas","Skinless, boneless chicken breasts with a creamy mushroom sauce with vermouth, cream, and sage.","10 minutes","20 minutes","Serves 4"
2675,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2675,"2017-09-25 03:56:22","Chicken Enchiladas Verdes","4 skinless chicken thighs, boneless or bone-in (about 1 1/2 pounds boneless or 1 3/4 lbs bone-in) 1 1/2 lbs tomatillos, papery husks removed, rinsed 4 serrano chile peppers, top cut off to expose interior and to remove stems 3 cloves garlic 1 cup white or yellow onion, chopped 1/4 of a whole white or yellow onion Salt 1 bunch cilantro, rinsed and chopped, stems included High smoke point cooking oil such as canola oil, peanut oil or grapeseed oil 12 corn tortillas 3 Tbsp sour cream 1/2 cup crumbled Mexican Cotija or Queso Fresco cheese","A shortcut for this recipe is to use already prepared bottled salsa verde (heat the sauce and add sour cream at the end) which should be available at any market that carries Mexican foods. Use 2-3 cups. You can also use rotisserie chicken instead of poaching your own. Packaged tortillas vary in their thickness and quality. Thicker corn tortillas will hold up better to the frying, softening, and dipping in sauce than thin ones, which can tend to fall apart.","1 Poach chicken thighs: Put chicken thighs in a medium sized saucepan and just cover with water. Add one clove of garlic that has been cut in half, 1/4 of an onion, and 1 teaspoon of salt to the water. Bring to a simmer, reduce the heat to maintain a very low simmer, and cook, covered, for 15 minutes, until the chicken is just cooked through. Remove chicken thighs to a separate bowl and let cool enough to touch. 2 Make tomatillo salsa verde: While the chicken is cooking, put the tomatillos and 3 serrano chile peppers in a separate sauce pan and cover them with water. Bring to a boil, reduce to a simmer. Simmer until the tomatillos are cooked, and have changed color, but are not mushy, about 5 minutes. Remove from heat. Use a slotted spoon to transfer tomatillos and serrano chiles to a blender. Add 1/2 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a third a cup of the chopped onion, and about 1/4 cup of chopped cilantro (packed). (Remaining chopped onion and cilantro will be used for garnish.) Add one teaspoon of salt. Purée until completely blended, 15 to 30 seconds. Taste for heat. If not spicy enough add another chile pepper (doesn't have to be cooked). Note that sour cream will eventually be added to the sauce which will cool down a lot of the spiciness. Add more salt to taste if necessary. Pour sauce into a skillet, bring to a simmer and let simmer for 5 minutes. Then remove from heat. 3 Shred chicken meat, toss with salsa verde: Remove the cooked chicken meat from the bones (if using bone-in thighs). Shred the meat with a fork or knife. Put the chicken in a bowl and add 1/3 to a 1/2 cup of the tomatillo sauce to the chicken. Taste the chicken; if it needs salt, add a little. 4 Soften the tortillas: Heat a tablespoon of oil in a frying pan on medium high heat. Add a tortilla to the pan and use a metal spatula to flip it to the other side. Place another tortilla on top of this one (to soak up the excess oil) and flip again. When the tortillas are heated through, remove them to a plate lined with paper towel. Add a little more oil to the pan, and add another couple tortillas. Continue to heat through and soften all of the tortillas. Note that if you are using just made homemade tortillas you can skip this step because the tortillas are already hot, softened, and ready to eat. 4 Roll up tortillas with chicken and sauce: Warm the oven to 200°F. Dip a tortilla in the salsa verde tomatillo sauce and place it on a casserole dish. Scoop a spoonful of chicken into the center of the tortilla and roll up the tortilla. Place in the casserole dish and repeat with all of the tortillas. Put into the warm oven to keep the enchiladas warm while you finish the sauce. 5 Add sour cream to salsa verde, pour over enchiladas: Heat the salsa verde sauce again until simmering, then remove from heat. Stir in the sour cream until well blended. Remove the warming enchiladas from the oven and pour salsa verde sauce over all of them. Top with chopped onion, cheese, and cilantro. Serve immediately. Serve with extra garnishes of onion, cheese, and cilantro on the side.","The tomatillos in my garden are all ripening at once. Have you ever cooked with tomatillos? They look like little lanterns, with their green papery husks. Sometimes people mistake them for green tomatoes (doesn’t help that their Spanish name is “tomate verde”); they are related to tomatoes (same family, different genus), but the taste is quite different. They are used to make the distinctive Mexican salsa verde or green salsa. In this chicken enchiladas recipe, the sauce is made with boiled tomatillos (you could also roast them), serrano chile peppers, and sour cream. The filling is made with shredded meat from chicken thighs; the deeper flavor of the dark meat holds up much better to the chile and tomatillo sauce than chicken breasts. I made these for dinner tonight and even the kid, my young nephew, went for seconds. Not a smidgen of sauce was left on any of our plates.","Elise Bauer",,"Chicken enchiladas with a salsa verde sauce made with tomatillos, serrano chile peppers, and sour cream. Served with chopped onion, Mexican cheese, and cilantro.","Elise Bauer","Chicken enchiladas with a salsa verde sauce made with tomatillos, serrano chile peppers, and sour cream. Served with chopped onion, Mexican cheese, and cilantro.",,,"Serves 4 to 6"
2676,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2676,"2017-09-25 03:56:29","Chicken Pozole","1 whole chicken, 4 1/2 to 5 1/2 pounds, cut into parts Salt 1 red onion, sliced in half One large 6-pound 9-ounce can of hominy, drained and rinsed 4 large cloves of garlic, peeled 1 to 2 Tbsp dried oregano (Mexican oregano if you have it) Garnishes 1/4 whole cabbage, thinly sliced 1 tomato, cored, chopped 1 avocado, peeled, chopped 1 red onion, peeled, chopped 1 large bunch cilantro, chopped 1 large bunch watercress, chopped Mexican cheese, Queso Fresco, sliced Several red radishes, thinly sliced 2 limes, cut into wedges Chopped seeded jalapeno or serrano chiles, or other chile peppers Tostadas or tortilla chips",,"1 Place chicken pieces in a large pot, cover with about 3 quarts of water. Add one onion, sliced in half, and 1 teaspoon of salt. Bring to a boil, reduce heat to a simmer. Simmer uncovered until the chicken is tender and cooked through, about 20-30 minutes. 2 Remove chicken from pot, let cool so that it is cool enough to handle. Use a fork to pull chicken meat away from the bones. Set the meat aside and return the bones to the stock pot. Continue to simmer the bones, uncovered, for another half an hour. 3 Take 4 cups of the hominy (about half of the can) and place into a blender. Scoop 2 cups of the chicken stock from the stock pot and add it to the blender. Add 4 peeled cloves of garlic to the blender. Place the lid on the blender, cover with a towel so that you don't get burned, hold down the cover and blend until completely puréed. 4 Skim foam and excess fat from the top of the surface of the stock. Remove the bones and any solids from the stock pot and discard. Pour in the blended hominy to the pot. Add the remaining whole hominy to the pot. Add 2 Tbsp of crumbled dried oregano. Bring to a simmer and cook for an additional 20 minutes. 5 While the hominy is cooking in the stock, prepare the garnishes. Arrange on a large platter or in several small bowls. Right before serving, shred or chop the cooked chicken meat and add it back to the pot. Add salt to taste. Serve pozole in individual bowls topped with the garnishes of your choice. Serve with tostadas (flat fried corn tortillas) or tortilla chips.","I’ve been begging my friend Arturo to teach me how to make pozole for months now. The problem is that it is sort of like asking someone to make you “taco night”. Pozole is a big production, not in the making of it, but in all of the wonderful garnishes you can add to it. Pozole is a traditional soup or stew of Mexico, from pre-Columbian days. The name is derived from the Nahuatl “potzolli” and the stew is made with hominy and pork or chicken. This particular version of Arturo’s is made with chicken, and is called “pozole blanco” in his native state of Guerrero, Mexico, where pozole is practically the state dish. While in New Mexico posole is traditionally served on Christmas eve, in Guerrero it is served every Thursday and Saturday, all year long. Light and healthful, pozole is also a common Mexican cure for a hangover, ironic in that it is also traditionally enjoyed with mezcal.","Elise Bauer",,"Mexican chicken pozole recipe, pozole blanco, traditional dish of Guerrero, Mexico, made with hominy, chicken, and several garnishes.","Elise Bauer","Mexican chicken pozole recipe, pozole blanco, traditional dish of Guerrero, Mexico, made with hominy, chicken, and several garnishes.",,,"Serves 6"
2677,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2677,"2017-09-25 03:56:32","Ginger Chicken with Almonds","4 boneless, skinless chicken breast halves (1 1/2 - 2 lbs. total) 2 teaspoons ground coriander 1 teaspoon grated fresh ginger plus ¼ cup julienned fresh ginger (see How to Peel, Chop, and Grate Ginger) 4 teaspoons canola oil or rice bran oil (or other high smoke point oil) 2 teaspoons white-wine vinegar 1 teaspoon of cornstarch* 1/2 teaspoond kosher salt 1/4 teaspoon freshly ground pepper 4 large scallions (or 6 small), trimmed 1/2 cup mango chutney, large pieces chopped 1/4 cup chicken broth** 1 teaspoon minced garlic 1/4 cup sliced almonds, toasted *Including a little cornstarch in the chicken marinade is traditional in many asian dishes. The cornstarch helps keep the chicken pieces from drying out when cooked. You can skip it if you want, but the chicken will be more tender if you use it. **If cooking gluten-free, use homemade stock or gluten-free packaged broth.",,"1 Slice chicken crosswise into ½-inch-thick pieces. 2 Marinate chicken strips: Whisk the ground coriander, grated ginger, 2 teaspoons of the oil, vinegar, corn starch, salt, and pepper in a medium bowl, making sure there are no lumps of corn starch. Add the chicken and marinate at room temperature for 15 minutes. 3 Prepare scallions: Thinly slice white parts of scallions. Julienne green parts; set aside. 4 Stir together chutney, broth, and garlic in a small bowl. 5 Stir-fry: Heat remaining 2 teaspoons oil in a 12-inch nonstick skillet (or wok) over medium-high heat. Add scallion whites and julienned ginger; stir-fry 30 seconds. Add chicken and stir-fry until thoroughly cooked, 4 to 6 minutes. Add scallion greens and chutney mixture; cook, stirring, 2 minutes. 6 Serve: Transfer to shallow bowls with hot cooked rice (or without rice, for low-carb version). Sprinkle with toasted almond slices and serve.","My friend Steve-Anna sent me this wonderful recipe for ginger chicken and claimed that it was one of her all time favorites. My father doesn’t eat ginger if he can avoid it, so when I made it I just warned dad ahead of time that he might have to settle for yesterday’s leftovers if he couldn’t bring himself to touch it. Well, everyone loved it! Even dad. Strips of boneless, skinless chicken breasts are briefly marinated in ground coriander, ground ginger, vinegar and oil, then they are stir-fried with scallions and julienned ginger. They are mixed with a little mango chutney and sprinkled with toasted almonds before serving. The whole dish can be made in half an hour, especially if you do a lot of the prep while the chicken is marinating.","Elise Bauer",,"Delicious ginger chicken! Chicken strips, marinated in coriander and ginger, stir-fried with scallions and ginger, served mixed with mango chutney and topped with toasted almonds.","Elise Bauer","Delicious ginger chicken! Chicken strips, marinated in coriander and ginger, stir-fried with scallions and ginger, served mixed with mango chutney and topped with toasted almonds.","15 minutes","15 minutes","Serves 4-6"
2680,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2680,"2017-09-25 03:56:37","Tarragon Chicken Salad","2 cups chopped, cooked chicken meat* 1/4 cup dried cranberries, finely chopped 1 stalk celery, finely chopped 1 teaspoon lemon juice 1/4 cup mayonnaise 1-2 teaspoons dried tarragon (or 1-2 Tbsp fresh chopped tarragon) Salt and pepper to taste * Poach about 1 1/2 lbs of skinless chicken breasts and thighs, preferably bone-in (for flavor), in a quart of salted (2 teaspoons) water, for about 20 minutes, or until the chicken is cooked through. Remove from water, let cool, remove bones, chop the meat into 1/2-inch to 3/4-inch cubes.",,"Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.","Inspiration for good food can be found anywhere, even Starbucks, where I had a delicious chicken salad sandwich recently. The key ingredients other than chicken? Sweetened dried cranberries and tarragon. French tarragon is a distinctive herb, with a slight anise or licorice aroma. We don’t use it that often; I grew some last year and don’t think we used it more than once or twice the whole season. But it does pair well with chicken. The dried cranberries add some sweetness to the chicken salad, and the lemon juice just enough acidity to brighten all the flavors.","Elise Bauer",,"Tarragon chicken salad with dried cranberries, celery, mayonnaise, and tarragon. Great for sandwiches!","Elise Bauer","Tarragon chicken salad with dried cranberries, celery, mayonnaise, and tarragon. Great for sandwiches!","10 minutes",,"Serves 4"
2681,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2681,"2017-09-25 03:56:41","Chicken Curry Salad","2 Tbsp olive oil 1 1/2 lb skinless chicken breast, cut into 1 inch cubes Salt 1 yellow onion, roughly chopped 2 heaping Tbsp yellow curry powder 1 cup raisins (soak in water while you prep) 1 apple (tart or sweet, your preference), peeled, cored, and diced 1/2 cup chopped fresh cilantro (just lightly packed) 2 green onions, sliced 1 Tbsp mayonnaise optional",,"1 Sauté cubed chicken breast: Heat olive oil on medium/medium-high heat in a thick-bottomed sauté pan. Add chicken breast cubes and cook, stirring frequently until just cooked through, about 5 minutes. Sprinkle some salt on the chicken pieces while cooking. Check doneness by removing the thickest piece and cutting it in half. If it is still pink in the middle, keep cooking. Try not to overcook the chicken or it will be dry. Remove chicken pieces with a slotted spoon, set aside in a bowl. 2 Sauté onion, curry, raisins: Add chopped yellow onion and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few minutes more, stirring frequently. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits. Add drained raisins, and cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo.) 3 Add raisin onion mixture to chicken: Add raisin and onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil. Refrigerate until cool. At this point you can make the salad a day a head of time. 4 Mix in apple, green onions, cilantro to serve: When you are ready to serve the salad, mix in the apple, green onions, and cilantro.","Chicken curry salad is one of my favorite salads to make because it’s so easy to put together. When I was in college, a friend of mine gave me a box of assorted curry powder blends. I think I went through the whole box making this salad over the years since. It has cubed chicken, apples and raisins for sweetness, green onions and cilantro because for this kind of salad you always want a little green. The important thing to remember when cooking with curry spices is to “cook” the spices, or in this case the curry powder, first, in a little olive oil before stirring it in with the rest of the ingredients. The heat brings out the full flavor of the curry. It’s also easy to make ahead, the added time just allows the flavors to blend.","Elise Bauer",,"A great chicken curry salad recipe for potlucks or picnics. Chicken, curry powder, onion, raisins, apple, and cilantro. Mayo optional.","Elise Bauer","A great chicken curry salad recipe for potlucks or picnics. Chicken, curry powder, onion, raisins, apple, and cilantro. Mayo optional.","10 minutes","15 minutes","Serves 4"
2683,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2683,"2017-09-25 03:56:43","Mango Chicken Curry","2 Tbsp vegetable oil 1 large onion, chopped (1 1/2 to 2 cups) 1/2 red bell pepper, chopped 2 garlic cloves, minced 2 Tbsp fresh minced ginger 2 Tbsp yellow curry powder 1/2 teaspoon ground cumin 2 mangos, peeled and diced 2 Tbsp cider vinegar or white vinegar 1 13.5 ounce can coconut milk (If using lowfat coconut milk, add 2 Tbsp heavy cream) 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces 1/3 cup golden raisins (optional) Salt and pepper Cilantro for garnish","Mangoes that are slightly unripe, on the firm side, will hold up better in this recipe, but won't be as sweet as ripe mangoes. So, if you use firm, less than perfectly ripe mangoes, you may need to balance the recipe with more sugar or raisins. If you use sweet mangoes, you may need to balance the recipe with a little more vinegar.","1 Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. 2 Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan. 3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check. 4 Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste. Serve over rice. Garnish with cilantro.","Updated and revised Jan 2012. There’s something about the combination of mango and chicken that just works. We eat mango chutney with roast chicken so often that I even started making my own chutney just so we wouldn’t run out. Here is a mango chicken curry I whipped up the other day. I love it, but my father thinks it’s a little on the sweet side, so feel free to reduce the amount of mango the recipe calls for if you want a little less sweet. Or add a little more vinegar. The amounts are approximate, feel free to experiment.","Elise Bauer",,"Mango and chicken are a power combo. This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut milk.","Elise Bauer","Mango and chicken are a power combo. This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut milk.","15 minutes","1 hour","Serves 6."
2684,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2684,"2017-09-25 03:56:44","Arroz Con Pollo","Chicken 3 Tbsp olive oil 1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry 1/2 cup of flour for dredging Salt Freshly ground black pepper Paprika Rice 2 tablespoons olive oil (can use up to 1/4 cup) 1 medium yellow onion, chopped 1 garlic clove, minced 2 cups of medium or long-grain white rice 3 cups* chicken stock 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained Pinch of oregano 1 teaspoon salt *Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.",,"1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside. 2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let the rice brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes. 3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.","Arroz con pollo means “Rice with Chicken” in Spanish. It is a classic dish of Spain and Latin America, with many different traditional ways to prepare it, unique to various countries. An arroz con pollo you find in Cuba may be quite different than one you find in Peru. Please read the comments at the end of this recipe to see some wonderful classic versions of this dish. What follows is my mother’s basic arroz con pollo recipe, which she adjusts depending on her mood and what she has on hand. For instance, she might substitute chipotle chile powder or red chile powder for the paprika. We never use saffron in our arroz con pollo, but many people do. You can also add chopped bell peppers (cook with the onions) or peas (mix in at the end). It’s an easy, stove-top, one pan dish, great for family meals.","Elise Bauer",,"Classic dish of Spain and Latin America, this arroz con pollo recipe is browned chicken cooked with rice, onions, garlic, and tomatoes.","Elise Bauer","Classic dish of Spain and Latin America, this arroz con pollo recipe is browned chicken cooked with rice, onions, garlic, and tomatoes.","5 minutes","45 minutes","Serves 4-6"
2685,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2685,"2017-09-25 03:56:47","Chicken Marsala with Pancetta and Cream","1 Tbsp olive oil 2 oz pancetta (about one 1/4-inch thick slice), cut into 1/4 inch cubes 1/2 cup finely diced onion (or shallots) 1/2 cup flour for dredging 1 lb of skinless, boneless chicken breasts, cut or pounded into thin cutlets Kosher salt Freshly ground black pepper 3/4 cup dry Marsala wine 6 Tbsp heavy cream Minced fresh flat-leaf parsley",,"1 Heat olive oil in a large skillet on medium high heat. Add the diced pancetta and cook until lightly browned and crisp. Use a slotted spoon to remove the pancetta, leaving the rendered fat in the pan. Add the onions or shallots and cook until translucent and lightly browned (5 to 10 minutes for onions, if using shallots lower the heat to medium and cook a minute or two). Remove the onions from the pan, leaving the fat in the pan. Add the onions to the cooked pancetta and set aside. 2 Put flour on a shallow plate for dredging. Pat the chicken cutlets dry and sprinkle both sides with salt and pepper. Heat the skillet on medium high heat. You should have about 2 tablespoons of fat in the pan from the pancetta, if not add more olive oil to the pan. 3 When the fat in the pan is hot (test it to make sure by sprinkling a tiny bit of flour in the pan, it should sizzle), dredge a chicken cutlet in the flour on both sides, shake off the excess and place in the hot pan. Continue with as many cutlets as can fit in the pan without crowding. Sauté until just browned, on both sides. It should only take a minute or two. Cook all of the cutlets in the same way, adding more olive oil to the pan if necessary. Remove the cooked cutlets to a plate. 4 Pour off any excess fat. Add the Marsala to the hot pan to deglaze it, scraping up any browned bits. Let the Marsala boil away until it reduces by a quarter or a half and stir in the cream. Let boil until the sauce thickens. 5 Return the chicken cutlets, the pancetta and onions to the pan and turn to coat with the creamy Marsala sauce. Reheat for 1/2 a minute. Serve the cutlets with the sauce and a little freshly chopped parsley.","Chicken marsala is a classic Italian American dish that sounds fancy, and is perfect for a dinner party, but is also easy enough to make for a midweek meal. Traditionally it’s chicken cutlets dredged in flour and fried, served with a sauce made with a Marsala reduction. It often includes mushrooms. This recipe for chicken marsala is a favorite of my dad’s and is adapted from one he found in Fine Cooking magazine years ago. It doesn’t have mushrooms (though you could easily add them), and gets tons of flavor from Italian pancetta. Pancetta is a lot like bacon (but better!); it’s the same cut, but salt cured, not smoked. My father has been known to substitute bacon for the pancetta in this recipe, which also works, and is a little easier on the wallet. (According to him, “one can’t live on pancetta alone.”) He also sometimes switches out the Marsala for dry vermouth.","Elise Bauer",,"Chicken marsala recipe with breaded chicken cutlets in a Marsala wine, pancetta, and cream sauce. Photos and step-by-step instructions.","Elise Bauer","Chicken marsala recipe with breaded chicken cutlets in a Marsala wine, pancetta, and cream sauce. Photos and step-by-step instructions.","10 minutes","30 minutes","Serves 3-4."
2686,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2686,"2017-09-25 03:56:54","Chicken Bacon Roulades","4 shallots, thinly sliced (about 1 cup sliced shallots) 1/2 pound of bacon slices (thinly sliced, not thick cut) 4 skinless boneless chicken breasts (about 1 1/2 pounds total) Lemon pepper seasoning to taste (or ground black pepper with a little lemon zest) 1 ounce grated Parmesan (about 1/3 cup) 1 Tbps olive oil 1 clove of garlic, minced (1 teaspoon) 1/3 cup dry white wine 2 Tbsp butter 1 1/2 Tbsp flour 1 1/4 cups chicken broth 1/4 cup heavy cream",,"1 Cook the bacon: Working in batches, cook the bacon over medium heat in an ovenproof thick-bottomed skillet, until lightly browned but not crisp (still flexible). Remove cooked bacon to a paper towel-lined plate. 2 Cook the shallots: Lower the heat to low and add the shallots to the pan with the rendered bacon fat. Cook over low heat until softened. Use a slotted spoon to remove cooked shallots to a bowl, leaving remaining fat in the pan. 3 Pound the chicken breasts thin: Place the chicken breasts between two sheets of plastic wrap and use a mallet or meat pounder (or rolling pin) to pound the chicken breasts thin, to an even thickness of about 1/8-inch. 4 Top chicken breasts with bacon, lemon pepper, shallots, Parm: Sprinkle the chicken breasts with lemon pepper (or regular ground black pepper with a little lemon zest) and salt. Place 2 to 3 bacon slices in the middle of each chicken breast, lengthwise. Sprinkle with shallots and grated Parmesan. 5 Roll up each chicken breast like a cigar, using the plastic wrap to help you tighten the roll, and tuck in the ends to hold in the filling. Remove the plastic wrap. Use toothpicks to hold the edges of the chicken roulade together. 6 Brown the roulades on all sides, then cook in oven: Preheat oven to 300°F. Add a tablespoon of olive oil to the fat in the skillet and heat on medium high. When the pan is hot, add the chicken roulades to the pan and brown on all sides. Move the skillet to the 300°F oven and cook until the roulades are cooked through, about 20 minutes. 7 Tent with foil to keep warm: When the chicken roulades are cooked through, remove them from the oven to a plate, tent with aluminum foil to keep warm. Note that the skillet is very hot! Keep a pot holder draped over the handle once it's back on the stove. (At this point, whenever I take a handled pot out of a hot oven, I cool down the handles with ice cubes so that someone doesn't inadvertently try to pick up the pan with their unprotected hands.) 8 Make the sauce: Pour off any excess fat from the pan (not down the drain, or you'll clog your drain). Pour wine into the hot skillet to deglaze the pan. Heat on medium high heat and use a metal spatula to scrape up any browned bits. Boil the wine down until it has reduced to just a tablespoon. Reduce the heat to medium low. Add the minced garlic to the pan and swirl in the butter. Cook for a minute, then add the flour and cook, stirring, for a minute more. Add the broth and the cream to the roux and whisk. Simmer, whisking, for two minutes. Pour the sauce through a sieve into a saucepan and keep warm on the stove. 9 Slice the roulades and serve with sauce: Remove the toothpicks that have been holding the roulades together. Cut the roulades into 1/2-inch thick slices. To serve, place some sauce on each plate and top with roulade slices.","What is a roulade? Just a fancy French word for a roll-up. By the way, if you’re going to use a Fancy French Word for something to eat, it better deliver. Fortunately, these chicken bacon roulades do! My father found this recipe years ago in an old issue of Gourmet (July 1998). These roulades are chicken breasts that have been pounded very thin, and then rolled up with strips of cooked bacon, sautéed shallots, and grated Parmesan, then browned and baked. They are served sliced over a creamy white sauce made from the bacon and chicken drippings. So good!","Elise Bauer",,"Chicken Bacon Roulades—chicken breasts, pounded thin, stuffed with bacon, shallots, and Parmesan, rolled up, browned, roasted, then served sliced, with a creamy white sauce.","Elise Bauer","Chicken Bacon Roulades—chicken breasts, pounded thin, stuffed with bacon, shallots, and Parmesan, rolled up, browned, roasted, then served sliced, with a creamy white sauce.","5 minutes","1 hour, 10 minutes","Serves 4"
2688,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2688,"2017-09-25 03:57:01","Chinese Chicken Salad","3 cups loosely packed, shredded, cooked white chicken meat (about 3/4 pound), (see How to Poach Chicken) 1/4 cup soy sauce (use gluten-free soy sauce for gluten-free version) 1 Tbsp sherry 1 Tbsp sugar About 1 cup high smoke point cooking oil, such as canola oil, rice bran oil, corn oil, or peanut oil 2 ounces (1 bunch) bean threads 4 green onions, shredded lengthwise 1 large head of romaine lettuce (or 2 small heads), cut into 1/2 to 3/4 inch slices 2 Tbsp chopped toasted almonds 2 Tbsp toasted sesame seeds Dressing: 2 Tbsp sugar 1 teaspoon salt 1/2 teaspoon ground pepper 3 Tbsp vegetable oil 1 Tbsp dark sesame oil 3 Tbsp rice vinegar (can sub cider vinegar)",,"1 Shred, season, and marinate the cooked chicken: Using two forks, shred the cooked chicken (if starting with raw chicken, see How to Poach Chicken). Mix soy sauce, sherry and sugar in a bowl and add the chicken. Let soak for 10 minutes. Remove chicken and pat dry with paper towels. 2 Fry the bean threads in hot oil: Put 3/4 inch of high smoke point cooking oil (such as canola oil or peanut oil) into a small saucepan. Heat on high heat until shimmering. Take one bunch of the dried bean threads and gently break them up a bit. Test the oil by putting one bean thread into the oil. If the oil is hot enough, the bean thread will almost immediately sizzle and puff up. That's when you know the oil is hot enough. When the oil is ready, working with a few bean threads at a time, put them in the hot oil. As soon as they puff up, remove them carefully with tongs and place them on a paper towel to cool. The paper towel helps remove any excess oil. Set aside. 3 Fry the shredded chicken: In a large skillet over medium high heat, heat 2 tablespoons of oil from the bean threads until hot. Add the chicken and cook for 2 to 3 minutes to bake in the seasoning. Set aside. 4 Slice green onions lengthwise: Cut the green onions in 3 to 4 inch long pieces, and shred them lengthwise. 5 Toast the chopped almonds and sesame seeds: Toast the chopped almonds, or chop your toasted almonds; toast your sesame seeds. (Heat a thin skillet to medium high heat, add the seeds - or nuts, don't do them both together - stir frequently until they begin to brown, remove from heat, they will continue to cook. Let cool to room temp.) 6 Make the dressing: Put all of the dressing ingredients together in a jar—sugar, salt, pepper, vegetable oil, dark sesame oil, rice vinegar—cover with a lid and shake until emulsified. 7 Serve: Just before serving the salad, mix all of the salad ingredients together - lettuce, chicken, bean threads, almonds, sesame seeds, and dressing.","One of my favorite menu items at any Chinese restaurant is Chinese Chicken Salad. I especially love the puffed up white threads that provide a light crunch with every bite, don’t you? Those threads? They’re bean threads, made with mung bean starch and potato starch. You can either soak them in water to add to soups, if you deep fry them they’ll puff up into the crunchy strips we so associate with Chinese chicken salad. Here’s a favorite recipe from a friend of a friend (thanks Martha!) who made this salad for a for a gathering of girlfriends a while back. It’s a perfect recipe for summer picnics (though you might want to double the recipe, it goes quickly!).","Elise Bauer",,"Classic Chinese Chicken Salad! With toasted sesame seeds and almonds, and fried puffed bean threads. Topped with a dark sesame oil and rice vinegar dressing.","Elise Bauer","Classic Chinese Chicken Salad! With toasted sesame seeds and almonds, and fried puffed bean threads. Topped with a dark sesame oil and rice vinegar dressing.","15 minutes","25 minutes","Serves 4 to 6"
2693,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2693,"2017-09-25 03:57:05","Chicken Curry in a Hurry","1 1/2 pounds skinless, boneless chicken breast cutlets* Salt 3 teaspoons your favorite yellow curry powder or combination of curry spices (such as garam masala) 1 Tbsp coconut oil, rice bran oil, or olive oil 1 medium-large onion, thinly sliced crosswise (about 2 cups 1/3 cup golden raisins (optional), placed in a bowl and covered with water to plump them Freshly ground black pepper 1 cup sour cream or a mixture of plain full-fat yogurt (or Greek yogurt) and whipping cream or sour cream Minced fresh cilantro and toasted slivered almonds (optional) for garnish *The cutlets should be about 1/2-inch thick. If you are starting with full chicken breasts, cut them in half horizontally, or pound them to 1/2-inch thickness with a meat hammer between two layers of wax paper.",,"1 Cut the chicken cutlets and rub them with curry powder: Cut the chicken breast cutlets in half or into thirds or quarters to make smaller serving pieces (they'll cook more quickly too). Sprinkle them on both sides lightly with salt (about 1/4 teaspoon). Sprinkle with 1 teaspoon of the curry powder, lightly rubbing the curry powder into the chicken on all sides. 2 Sauté the onions, with raisins and curry powder: Heat the oil in a large skillet on medium high heat. When the oil is hot, add the onions. Cook until translucent, stirring occasionally, about 5 minutes. Sprinkle with salt and pepper while the onions are cooking. Drain the raisins from the water and add them to the onions. Lower the heat to medium and sprinkle the onions with the remaining 2 teaspoons of curry powder. Continue to cook for another minute or two. 3 Sauté the chicken: Push the onions to one side of the skillet. Place the chicken pieces in the pan in a single layer. Cook 2-3 minutes on each side, until lightly browned and just cooked through. Remove the chicken pieces to a plate. (Bunch them together so they retain their heat.) 4 Add sour cream or yogurt: Add the sour cream and/or yogurt mixture and stir over medium-low heat until the mixture has heated through. If the sauce is too thick, you can add a little water to thin it. If you are using yogurt, or low-fat sour cream, be careful not to let the mixture simmer or it may curdle! Return the chicken to the skillet (and any juices from the plate the chicken has been resting on), turn over the pieces in the sauce. When all is heated through, it's ready to serve. Garnish with cilantro and toasted slivered almonds and serve alone or over rice.","We first encountered “Chicken Curry in a Hurry” in Mark Bittman’s Quick and Easy Recipes from the New York Times. The concept is simple. You’re looking for maximum flavor in minimal time. We’ve made a few small changes to Mark’s original recipe—cutting the chicken into easier to cook pieces, salting the chicken first to intensify its flavor, plumping the raisins, and doubling the amount of curry powder. It’s an easy curry dish, with lots of flavor, that can be made in about 30 minutes! Recipe updated May 27, 2014","Elise Bauer",,"A quick, tasty, and filling recipe for chicken curry.","Elise Bauer","A quick, tasty, and filling recipe for chicken curry.","10 minutes","20 minutes","Serves 4"
2694,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2694,"2017-09-25 03:57:12","Honey Glazed Lemon Roast Chicken","One 4 pound (1.8 k) whole chicken 1 cup (236 ml) lemon juice 1 Tbsp olive oil Kosher salt Freshly ground black pepper A few sprigs of fresh thyme 1/2 fresh lemon, cut into wedges 1/4 cup (60 ml) honey, heated to make it easier to brush","You can marinate this chicken for 2 hours or up to overnight. An overnight marinade will result in more lemon flavor in the chicken, but in either case, the lemon flavor is subtle.","1 Rub the chicken with about two teaspoons of kosher salt, all around the surface of the chicken. Place the lemon juice and the whole chicken in a resealable plastic bag (like a large freezer bag). Seal the bag and move the lemon juice around so that it coats the chicken. Place the bagged chicken in a bowl, so that if the bag leaks, it won't leak all over your fridge, and chill for 2 hours or overnight. Turn the chicken occasionally so that all sides stay coated with the lemon juice. 2 Preheat your oven to 400°F (205°C) with an oven rack set in the bottom third of the oven. Remove the chicken from the refrigerator and take it out of the marinade bag (discard the marinade). Pat the chicken dry with paper towels. Rub olive oil all over the exterior of the chicken. Sprinkle all over with salt and pepper, including the cavity. Place thyme sprigs and lemon wedges into the cavity. 3 Place the chicken on a rack over a shallow roasting pan (we recommend a rack to help the heat circulation around the chicken). Roast for 20 minutes at 400°F (205°C), then lower the heat to 350°F (175°C). Roast for another 45 minutes. While the chicken is roasting, heat the honey in a bowl in the microwave or in a small saucepan to make it easier to brush. After the chicken has roasted at 350°F (175°C) for 45 minutes, use a pastry brush to generously brush the top and sides of the chicken all over with honey. Roast for another 10 to 15 minutes at 350°F (175°C) until an instant read thermometer reads 160°F (71°C) for the breast and 170°F (77°C) for the thigh, or when a sharp knife inserted into the breast and thigh releases juices that run clear, not pink. Honey will burn if it gets too hot, so watch the chicken at this stage. If the skin is getting too dark and the chicken still isn't done, loosely tent the chicken with a piece of aluminum foil. Brush the chicken with honey one more time before taking it out of the oven. 4 Remove the chicken from the oven and tent with foil to rest for 15 minutes. 5 Transfer the chicken to a cutting board or serving platter. Scrape up the drippings in the pan with a metal spatula. Pour the pan juices and drippings into a small saucepan. If there are blackened bits from burnt honey, remove them. Spoon off all but a tablespoon of fat. If you want to thicken the juices for gravy, create a slurry with a teaspoon of cornstarch or flour and a tablespoon of water. Add the slurry to the drippings, heat and stir until thickened. Season to taste with salt and pepper. Serve the chicken with pan juices or thickened gravy.","Nothing beats a roast chicken for an easy family dinner. In this recipe we are marinated the whole chicken in lemon juice for a few hours, roasting the chicken, then glazing it with honey the last few minutes in the oven. The acidity of the lemon juice works like buttermilk to tenderize the chicken. The chicken is salted when it goes into the marinade so the marinade doubles as a gentle brine as well. Cooking with honey can be problematic because it burns so easily. So we wait until the chicken is almost done, then baste it with honey so it doesn’t burn, but still gives us some wonderful honey flavor. Recipe revised and updated Aug 10, 2014","Elise Bauer",,"Simple roast chicken recipe, marinated in lemon juice and glazed with honey.","Elise Bauer","Simple roast chicken recipe, marinated in lemon juice and glazed with honey.","2 hours","1 hour, 30 minutes","Serves 3-4."
2695,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2695,"2017-09-25 03:57:15","Chicken, Mushrooms, and Tomatoes with Port Wine","4 chicken boneless breast halves (with skin or without) Salt and pepper to taste 6 whole cloves garlic 2 Tbsp butter 1/4 pound of cremini mushrooms, halved or quartered if large 3 Tbsp finely chopped shallots 1/4 cup Port wine 4 small (3/4 pound) plum tomatoes, cored and quartered, or 3/4 pound cherry tomatoes, cut in half (about 2 cups) 2 Tbsp chopped parsley (for garnish)",,"1 Salt the chicken: Sprinkle the chicken breasts on both sides with salt and pepper. 2 Boil the garlic: Drop the garlic into a small saucepan of boiling water, cook for 5 minutes, and set aside. When cool, peel of the skins. 3 Brown the chicken: Heat the butter in a heavy skillet and add the chicken pieces. Cook over medium high heat for about 1 minute, or until lightly browned on one side. Turn and cook for about 1 minute on the second side. 4 Add the mushrooms and cook, turning chicken occasionally, for about 2 minutes. 5 Add the shallots and the garlic cloves to the pan. Add the Port wine, tomatoes, salt and pepper to taste. Cover and cook for 10 minutes, or until the chicken is cooked through )a thermometer inserted into the thickest part of the breast registers 165°F). Transfer the chicken, mushrooms, and tomatoes to a warm platter. If the sauce is thin, cook it down for a minute or two. Pour onto chicken and sprinkle with chopped parsley.","This is one of my father’s favorite chicken recipes. Boneless chicken breasts are cooked with shallots, garlic, mushrooms, and simmered with tomatoes and port. Perfect for a quick and easy midweek meal!","Elise Bauer",,"Pan-cooked boneless, skinless, chicken breasts, with mushrooms, fresh tomatoes, and port wine.","Sally Vargas","Pan-cooked boneless, skinless, chicken breasts, with mushrooms, fresh tomatoes, and port wine.","10 minutes","20 minutes","Serves 4"
2696,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2696,"2017-09-25 03:57:20","Spicy Chicken Drumsticks","10 green onions (scallions), white and green parts, chopped 1/2 habanero or Scotch Bonnet chile (or 3 serrano chilies), seeded and chopped 2 Tbsp white wine vinegar 1 Tbsp fresh thyme 3 cloves garlic, chopped 1 1/4 teaspoon ground allspice 1 teaspoon kosher salt, plus more for additional seasoning 1/2 teaspoon freshly ground pepper 10 chicken dumsticks (3 1/2 lbs) Olive oil, grapeseed oil, or other high smoke point cooking oil",,"1 In a food processor, purée the green onions, chilies, vinegar, garlic, thyme, allspice, salt and pepper into a thick paste. 2 Put the drumsticks in a large bowl and coat with the chili paste. Let stand for 10 minutes. 3 Position the oven rack in the center of the oven and set the broiler to high. Coat the bottom of a broiler pan (under the perforated top part of the pan) with oil. (Note that a broiler pan really works best here. A regular baking pan may warp under the high heat of the broiler.) Arrange the drumsticks on the pan and sprinkle generously with salt. 4 Broil chicken, turning once after about 10 minutes. Continue broiling until cooked through (juices run clear when poked with a knife tip) and nicely browned, about 20 minutes total. Note that some pieces may cook faster than others, in which case remove the pieces that are done and continue to cook the rest until cooked through.","We often cook all drumsticks or all thighs when we prepare chicken. We love the more flavorful dark meat and the fact that the chicken pieces all get done around the same time. The following recipe is based on one for jerk chicken that my father found in Fine Cooking magazine. Wonderful flavor and the drumsticks cook up quickly.","Elise Bauer",,"Spicy chicken drumsticks prepared with a Carribean jerk rub and then broiled.","Elise Bauer","Spicy chicken drumsticks prepared with a Carribean jerk rub and then broiled.",,,"Serves 5 to 6."
2697,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2697,"2017-09-25 03:57:22","Roast Chicken with Carrots","Whole fryer chicken, 3 1/2 to 4 pounds, preferably organic or kosher, wingtips removed Salt Freshly ground black pepper 1 lemon, halved or quartered 1 bunch fresh thyme 10 cloves garlic, peeled 8 carrots, peeled, trimmed and halved crosswise 1 to 1½ cups chicken stock 4 tablespoons extra-virgin olive oil 1 Tbsp red-wine vinegar, more to taste",,"1 Season and stuff the chicken: Preheat oven to 425°F (220°C). Rinse chicken and pat dry with paper towels. Season well with salt and pepper. Stuff with lemon, thyme and half of the garlic cloves. 2 Truss the chicken: Using butcher's string, secure the wings and legs to the body. 3 Place chicken in a small roasting pan or large, deep, oven-proof heavy skillet. Surround with the carrots and remaining garlic, then add 1 cup of chicken stock. Drizzle with olive oil. 4 Roast the chicken at 425°F (220°C). (If you are using a convection oven, start at 425°F (220°C) then reduce to 375°F (190°C) after the first 15 minutes.) Roast until chicken is golden and carrots are well caramelized, 1¼ to 1½ hours, basting with broth and pan juices every 15 minutes for the first 45 minutes. Add more stock if pan looks dry. 5 Let chicken rest: Transfer chicken, carrots and garlic to a platter. Discard twine, thyme and lemon, and let chicken rest for 10 to 15 minutes. 6 Add vinegar to pan juices: Skim fat from pan juices and discard. Add 1 Tbsp vinegar to remaining pan juices, taste and add more to taste. Serve over the chicken.","Whole roast chicken makes such a lovely presentation for dinner, doesn’t it? Whether it’s for guests or an easy weeknight family meal. This roast chicken recipe takes little time to prep and then into the oven it goes. Stuff the chicken with lemon, garlic, and thyme. If you want, truss it for a more attractive presentation. Put the chicken in an oven-proof skillet (a cast iron pan works well for this) surrounded by carrots and garlic. Roast the chicken at high heat, basting every 15 minutes or so with the pan juices. Easy! The extra broth in the pan and the frequent basting help keep the chicken from drying out. The recipe comes, barely adapted, from one we found in the Wall St. Journal years ago, by Orange County restauranteur Liza Goodell.","Elise Bauer",,"Roast Chicken with Carrots, roasted whole chicken in an oven-proof skillet, surrounded by carrots and garlic, and stuffed with lemon and thyme.","Sally Vargas","Roast Chicken with Carrots, roasted whole chicken in an oven-proof skillet, surrounded by carrots and garlic, and stuffed with lemon and thyme.","15 minutes","1 hour, 25 minutes","Serves 4"
2698,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2698,"2017-09-25 03:57:27","Chicken Marinara","Sauce: 2 Tbsp olive oil 3 shallots, peeled, finely chopped 4 garlic cloves, finely (about 4 teaspoons) 1 28-ounce can crushed tomatoes 2 teaspoons dried oregano 1/4 teaspoon dried crushed red pepper flakes 1/2 cup chopped fresh basil Chicken: 3/4 cup breadcrumbs 3/4 cup grated Parmesan cheese 1/2 cup all purpose flour 2 large eggs, beaten 9 boneless chicken thighs (skinless or skin-on, your preference), if large pieces, then cut in half 4 Tbsp olive oil 3/4 cup grated mozzarella cheese",,"1 Make the sauce: Heat 2 tablespoons olive oil in heavy large saucepan over medium heat. Add the shallots and sauté until tender, about 4 minutes. Add the garlic and cook a minute more. Add the tomatoes, oregano, and crushed red pepper flakes. Simmer until sauce thickens, about 10 minutes. Stir in the basil and season to taste with salt and pepper. Set aside. 2 Bread the chicken pieces: Combine the grated Parmesan and the breadcrumbs in a shallow bowl. Put the flour in another separate bowl, and the beaten eggs in another bowl. Dredge each piece of chicken first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb mixture. 3 Brown the chicken: Preheat oven to 350°F. Heat 4 Tbsp of olive oil in heavy large nonstick skillet over medium-high heat. Working in batches if necessary, add chicken and sauté until golden brown and cooked through, about 4 minutes per side. 4 Bake the chicken with the sauce and cheese: Place chicken pieces on an oven-proof serving dish. Spoon sauce over chicken pieces. Sprinkle with Mozzarella cheese. Bake for 10 minutes at 350°F, or microwave on high heat for 10-20 seconds, just until the cheese has melted.","This chicken marinara is my mother’s version of chicken parmesan, in that chicken pieces are breaded, fried, smothered with sauce, topped with Mozzarella, and baked. Rather than pounding thin chicken breasts though, my mother uses more flavorful boneless skinless chicken thighs. And she adds plenty of fresh basil to the marinara tomato sauce. So good! Comfort food at its best.","Elise Bauer",,"Chicken pieces coated with Parmesan and bread crumbs, fried and covered with a tomato basil marinara sauce, and topped with melted Mozzarella.","Elise Bauer","Chicken pieces coated with Parmesan and bread crumbs, fried and covered with a tomato basil marinara sauce, and topped with melted Mozzarella.","5 minutes","35 minutes","Makes 6 servings"
2699,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2699,"2017-09-25 03:57:31","Roasted Garlic Chicken","1/2 cup roasted garlic cloves 2 cups water 1 Tbsp salt 1/2 teaspoon freshly ground black pepper 1 Tbsp olive oil 1/2 lemon, cut into 4 wedges 2 bay leaves 1 (3-4 pound) whole roasting chicken",,"1 Make the brine: Prepare the brine by combining garlic, water, salt, pepper and olive oil in a blender. Squeeze the juice from the lemon wedges into the brine, blend. Stir in the bay leaves. 2 Brine the chicken overnight: Place chicken in a large, resealable plastic bag, or in a large non-reactive bowl. Pour the brine all over the chicken in the bag, or in the bowl. Add the (already squeezed) lemon wedges. Squeeze out all the air from the bag and seal, or place plastic wrap over the chicken in the bowl. Refrigerate overnight - 12 to 24 hours. 3 Roast the chicken: Preheat the oven to 375°F. Remove the chicken from the brine. Pat dry with paper towels. Sprinkle salt and pepper all over the chicken. Place the chicken on a rack, in a roasting pan, breast side up. Roast for about an hour, until the juices run clear from the thigh when pierced with a fork. (Thigh meat should have an internal temperature of 160°F before removing from oven.) Let the chicken rest for 10 minutes before carving and serving.","The trick to this tender, succulent roast chicken is the overnight brining. We usually roast chickens breast side down to ensure tender breast meat. But with the overnight brining in a roasted garlic and lemon juice marinade, the breast meat was perfectly moist, even cooked breast up. The garlic flavor is subtle, not strong or overwhelming, due to roasting the garlic first.","Elise Bauer",,"Roasted garlic chicken recipe, whole chicken, brined in a garlic salt brine, then roasted.","Elise Bauer","Roasted garlic chicken recipe, whole chicken, brined in a garlic salt brine, then roasted.",,,"Serves 4"
2700,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2700,"2017-09-25 03:57:35","Chicken Pot Pie","Chicken and stock ingredients: 1 (3 1/2 pound) frying chicken 1 carrot 1 celery stalk 1 small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using) 1/4 cup vegetable shortening, chilled 3 to 4 Tbsp ice water Filling ingredients: 6 Tbsp unsalted butter 1 large onion, diced (about 1 1/4 cups) 3 carrots, thinly sliced on the diagonal 3 celery stalks, thinly sliced on the diagonal 1/2 cup all-purpose flour 1 1/2 cups milk 1 teaspoon chopped fresh thyme leaves 1/4 cup dry sherry 3/4 cup green peas, frozen or fresh 2 Tbsp minced fresh parsley 2 teaspoons salt 1/2 teaspoon freshly ground black pepper Egg wash: 1 egg whisked with 1 Tbsp water Special equipment needed: 6 10-ounce ramekins",,"1 Cook the chicken and make the chicken stock: Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose. 2 Prepare the pie crust dough: Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling. 3 Prepare the filling: Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins. 4 Prepare the crust: Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. 5 Bake: Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.","My father’s childhood friends Dick and Doris came to visit us last week from Chicago (by train!) and brought the most wonderful gift—a copy of the Marshall Field’s Cookbook (sometimes available on eBay), from the famed Chicago department store (recently bought out by Macy’s). The book has a photo of the store’s famous “Mrs. Hering’s Chicken Pot Pie” on the cover, so tempting, we had to try it. If you are looking for an old fashioned, traditional chicken pot pie, made from a whole chicken, freshly cut vegetables, and a flaky homemade crust, this is it (with a few minor adjustments to the original recipe).","Elise Bauer",,"Classic chicken pot pie recipe from Marshall Field's. Chicken, celery, onion, carrots, peas, parsley, and thyme baked in a large ramekin lined and topped with pie crust.","Elise Bauer","Classic chicken pot pie recipe from Marshall Field's. Chicken, celery, onion, carrots, peas, parsley, and thyme baked in a large ramekin lined and topped with pie crust.",,,"Serves 6"
2701,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2701,"2017-09-25 03:57:36","Apple Chicken Quesadilla","4 Flour tortillas (approximately 8-inches wide) 1 cup cooked, shredded or chopped, chicken meat 1/4 lb cheddar or Monterey jack cheese, sliced or grated 1 apple, sliced 1/4 cup salsa",,"1 Heat the tortilla until puffy: Heat a large skillet on medium high heat. Place one tortilla in the skillet. Flip it a couple of times with a spatula, then let it sit in the pan heating up until air pockets form and parts of the tortilla begin to puff up. Flip it again. 2 Add cheese and chicken, fold over: Place cheese slices on half of the tortilla, at least 1/2-inch from the edge of the tortilla. Add chicken pieces on top of the cheese. Fold the tortilla over like an omelette, and press down on the folded tortilla with the spatula. Lower the heat to medium. At this point, if you have enough room in your skillet, you can add a second tortilla to the pan to begin to heat it up. 3 Add apple slices and salsa, cut into triangles: When the cheese inside the quesadilla has melted, remove the quesadilla to a cutting board. Open it wide and layer on apple slices and salsa. Fold the tortilla back again, and cut it into 3 triangles, as if you were cutting a pie. (You don't have to cut the quesadilla into triangles, it just makes it easier for kids to eat.) 4 Repeat with the remaining tortillas.","I was charged with providing lunch for several kids (ages 4, 6, 7, and 9) a few days ago and prepared for them one of my favorite quickie lunches—chicken and apple quesadillas. The kids gobbled them up, and one of them, Teddy, exclaimed loudly after the first one, “Elise, you HAVE to put these on your website!” The others nodded in agreement, while busily chomping away. Quesadillas are typically made with just tortillas and cheese (in Mexico typically one would use corn tortillas, closer to the border flour tortillas are often used). I first started adding thin slices of apples to my quesadillas decades ago. Apples and cheese naturally go well together in general, and they are just as good together in a quesadilla. Add a few strips of cooked chicken and a little salsa, and you have a perfect easy meal! So for all you quesadilla-loving kids out there, here you go!","Elise Bauer",,"Kid-friendly Chicken Apple Quesadillas! Toasted flour tortillas with melted cheese, apple slices, chicken, and salsa.","Elise Bauer","Kid-friendly Chicken Apple Quesadillas! Toasted flour tortillas with melted cheese, apple slices, chicken, and salsa.","5 minutes","5 minutes","Makes 12 quesadilla triangles"
2702,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2702,"2017-09-25 03:57:40","Stuffed Herbed Chicken with Boursin Cheese","Ingredients 2 skinless, boneless chicken breasts, 1/2-pound each Fresh basil leaves (or other green - beet green, swiss chard, spinach), enough to cover each chicken breast 2 Tbsp finely chopped toasted walnuts 2.5 oz Boursin garlic and herb cheese (or 2.5 oz of herbed cream cheese recipe, see below), room temperature 1/3 cup breadcrumbs 3 Tbsp grated Parmesan cheese 1 egg, beaten well Salt Pepper Herbed Cheese 2.5 oz cream cheese, softened 1 garlic clove, minced 3 teaspoons fresh parsley, minced 3 teaspoons fresh chives, minced A pinch of cayenne 1/4 teaspoon freshly cracked black peppercorns A pinch salt","We are using chicken breasts instead of already cut chicken cutlets for this recipe because when we pound the breasts thin, they will spread out sufficiently for us to roll them up.","1 Pound the chicken breasts to 1/4 inch thickness: Preheat oven to 350°F. Put each chicken breast between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick. 2 Blanch the basil: Dip each basil (or other bitter green) leaf in boiling water, drain and set aside. 3 Mix walnuts into Boursin or cheese mixture: If you are not starting with Boursin herbed cheese, make your own by mixing together the Herbed Cheese ingredients mentioned above. Mix the walnuts into the cheese mixture, set aside. 4 Layer chicken with cheese and basil, roll up: Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese-walnut mixture over each breast, covering the surface of the breasts. Layer on the basil leaves. Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll. Secure each breast with 2 toothpicks. 5 Dredge in flour, egg, and breadcrumbs: Put flour, beaten egg, and breadcrumbs combined with the Parmesan cheese on to 3 separate flat dishes. Dredge each chicken breast roll first in the flour, then the egg, and finally the Parmesan bread crumbs. (Skip this step if you are going low carb and/or gluten-free.) 6 Bake: Transfer chicken breasts to a greased baking dish, seam side down. Bake at 350°F for 40-50 minutes, depending on the size of the breast, until the internal temperature is 165°F, the juices run clear, and the chicken is slightly browned. Let rest for 5 minutes before serving.","Recently my father was inspired to make chicken breasts stuffed with Boursin cheese from a recipe he found online. If you are unfamiliar with Boursin cheese, it is essentially an all natural soft cow’s milk cheese dressed up with garlic and herbs. You can easily make your own herbed cheese with cream cheese and herbs; using something like Boursin saves a step. We are taking chicken breasts, pounding them thin, stuffing them with Boursin, and basil, and rolling them up tightly. Then coating them with breadcrumbs and Parmesan and baking!","Elise Bauer",,"Boneless, skinless chicken breasts, pounded thin, rolled up with herbed Boursin cheese spread and basil, coated in a Parmesan bread crumb crust, and baked.","Elise Bauer","Boneless, skinless chicken breasts, pounded thin, rolled up with herbed Boursin cheese spread and basil, coated in a Parmesan bread crumb crust, and baked.",,,"Serves 2-4"
2704,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2704,"2017-09-25 03:57:41","Tortilla Soup","6 (6-inch) corn tortillas, preferably a little old and dried out 1/4 cup canola oil, peanut oil, or other high smoke-point oil 1/2 cup chopped onion 2 cloves garlic, minced 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.) 4 cups chicken broth or homemade chicken stock 1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted) 1/2 teaspoon coarse salt (kosher or sea salt) 1 1/2 cups shredded cooked chicken 1 ripe avocado 1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar) Chopped fresh cilantro 1 lime, cut into wedges",,"1 Fry tortilla strips: If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate. 2 Sauté onions, chile, garlic: Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. 3 Add broth, tomatoes, salt, chicken: Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through. 4 Serve with tortilla strips and garnishes: To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.","Tortilla soup encompasses all the things I love best in Mexican cooking. Do you like salsa? avocado? cilantro? fresh hot tortilla chips? Tortilla soup is like a soup version of my favorite enchilada, with chicken, and tortilla chips. And avocado. We originally found this recipe at the website of Muir Glen, makers of organic canned tomatoes, and have made a few slight adjustments to it. Muir Glen makes a particularly good “fire-roasted” canned tomato, which is well suited to Mexican dishes.","Elise Bauer",,"BEST tortilla soup! Crispy fried strips of corn tortillas in a tomato-based Mexican soup with chicken stock, chiles, avocado, Jack cheese, cilantro and lime.","Elise Bauer","BEST tortilla soup! Crispy fried strips of corn tortillas in a tomato-based Mexican soup with chicken stock, chiles, avocado, Jack cheese, cilantro and lime.","10 minutes","20 minutes","Serves 4"
2706,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2706,"2017-09-25 03:57:47","Cobb Salad","1/2 head of romaine 1/2 head of Boston lettuce 1 small bunch of frisée (curly endive) 1/2 bunch of watercress, coarse stems discarded All lettuces should be rinsed, spun or patted dry, and coarsely chopped 6 slices of bacon 2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces 1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced (see How to Poach Chicken) 1 tomato, seeded and chopped fine 2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped (see How to Make Hard Boiled Eggs) 2 tablespoons chopped fresh chives 1/3 cup red-wine vinegar 1 tablespoon Dijon-style mustard 1-2 teaspoons sugar Salt and pepper 2/3 cup olive oil 1/2 cup finely grated Roquefort",,"1 Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside. 2 Toss the various lettuces: In a large salad bowl, toss together well the various lettuces and watercress. 3 Compose the salad: Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the chopped egg and the chives. 4 Make the vinaigrette: In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad.","Cobb salad is the quintessential American salad, first pulled together on a whim by Robert Cobb of the former Los Angeles landmark Brown Derby restaurant when he needed to feed Sid Grauman late one night (1937). It was such a hit, movie stars started requesting “Cobb’s salad”, and soon its popularity spread. The original Brown Derby restaurant on Wilshire Blvd. was eventually torn down in the 80s, like so many downtown LA landmarks—Perinos, the Ambassador Hotel—leaving a swath of strip malls in their place. I fondly remember the Brown Derby.It was in the shape of huge brown hat (you couldn’t miss it) and within a few blocks of where we lived when I was a kid. Ah well, big brown hat gone, but thank goodness the salad remains, a legacy of the Golden Era of Hollywood.","Elise Bauer",,"Classic American Cobb salad, a composed salad with bacon, avocado, chicken breast, tomato, hard boiled egg, chives, arranged on a bed of romaine, Boston, frisée lettuce and watercress.","Sally Vargas","Classic American Cobb salad, a composed salad with bacon, avocado, chicken breast, tomato, hard boiled egg, chives, arranged on a bed of romaine, Boston, frisée lettuce and watercress.","20 minutes",,"Serves 4"
2707,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2707,"2017-09-25 03:57:52","Mom’s Chicken Enchiladas","Enchiladas Olive oil, canola oil, or rice bran oil 12 corn tortillas (thick and sturdy) 2 14-ounce cans of red chile enchilada sauce, or 3 cups homemade enchilada sauce* 2 cups of cooked chicken, shredded or chopped** 2 cups grated cheese (about 1/3 lb) Garnish 1 medium red onion, chopped, soaked in a mixture of half seasoned rice vinegar and half water Chopped fresh cilantro Thinly sliced iceberg lettuce seasoned with salt and vinegar, no oil Sour cream Sliced avocados or guacamole *Enchilada Sauce 1 Tbsp vegetable oil 5 Tbsp chili powder 1/2 teaspoon of cayenne 1/2 cup tomato paste 3 cups water 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon ground cumin 1/2 teaspoon ground oregano 1 teaspoon salt 1 Tbsp of corn starch mixed in with 3 Tbsp of water to form a slurry  ** If you don't already have cooked chicken meat, you can poach 1 pound of raw boneless, skinless chicken (preferably thighs) in 2 quarts of water with 1 Tbsp of salt. Put chicken in cold salted water, turn on heat, let come to a simmer, simmer for one minute, turn off heat, let sit in residual heat for 10 minutes. Remove from pot, let cool, shred or chop.",,"1 Prepare the enchilada sauce (if making homemade, otherwise use canned and skip to the next step). Heat the oil in a sauce pan on medium high heat. Stir in the chili powder and cayenne. Let cook only for half a minute (if longer the chili will burn), and add the water and tomato paste. Whisk until smooth. Add the garlic powder, onion powder, cumin, oregano, salt, and corn starch slurry. Let come to a simmer and remove from heat. Taste for heat. If you want it spicier, add more chili powder or cayenne. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish. 2 Mix in 1/4 cup of the sauce with the cooked chicken. Set aside. 3 Prepare the tortillas. Traditionally, one would dip the tortillas in some sauce and then lightly fry them in a little oil, and then roll them up. It's a great way to infuse the tortillas with the chili sauce, but it's really messy and many tortillas are not sturdy enough to handle this treatment without falling apart. So, instead, we soften the corn tortillas first, and then dip them in the sauce before rolling them. To soften them, and give them a little flavor from browning, I'll show you my mother's method for cooking the tortillas without using a lot of fat. Heat a tablespoon of oil (a high smoke point oil is preferred such as peanut oil, canola oil, or rice bran oil) in a small saucepan to coat the pan. Place a tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Then add another tortilla on top of the first to soak up some of the excess oil. Flip them both together and add yet another tortilla. Keep adding them wherever there seems to be some excess oil. The idea is to heat the tortillas and soften them with the minimum amount of oil. As the tortillas become soft and heated, remove them to a paper towel to soak up even more excess oil. When you find you need more oil in the pan, add it. 4 Preheat the oven to 350°F. Assemble the enchiladas. Use an 9x13-inch pyrex baking dish. One by one, dip a tortilla in the enchilada sauce and place in the baking dish. Place 2-3 tablespoons of chopped chicken in each tortilla. Sprinkle with a little cheese. Roll up the tortilla. Place in the baking dish and repeat until all dozen of your tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce. Sprinkle with the remaining grated cheese. Note that I recall often eating these chicken enchiladas with very little cheese on them. (My mom, bless her soul, has no recollection of the chicken enchiladas without the sprinkled cheese. But she's in her 70s and sometimes doesn't remember these things. Or she remembers later and doesn't remember that she ever forgot them in the first place. But heck, I'm in my 40s and my memory isn't what it used to be either.) 5 Place in the oven and cook for 10 minutes, or until cheese is bubbly. Use a metal spatula to serve. Serve with thinly sliced iceberg lettuce that has been seasoned with vinegar and salt (no oil), chopped red onions that have soaked for at least half an hour in vinegar and water, guacamole or avocado slices, and sour cream. Garnish with cilantro.","Recipe and photo updated June 8, 2014 Ninety-five percent of the time when we have enchiladas, it is my mom’s (amazingly good, incredibly awesome) cheese enchiladas. Once in a while however, she’ll make chicken enchiladas. With chicken enchiladas she often uses a red chili sauce which is spicier than the green chiles of the cheese enchiladas. Sometimes she uses canned enchiladas sauce, sometimes she makes it from scratch. Sometimes she coats the tortillas in sauce before cooking them, sometimes she doesn’t. Every time she cooks it is an improvisation, so it can be difficult to pin her down on any one method or another. I’ve presented here her basic methods, with the variations.","Elise Bauer",,"Tex Mex chicken enchiladas, corn tortillas dipped in red chili sauce, rolled up with cooked chicken, covered with more sauce and shredded cheese, and baked.","Elise Bauer","Tex Mex chicken enchiladas, corn tortillas dipped in red chili sauce, rolled up with cooked chicken, covered with more sauce and shredded cheese, and baked.","15 minutes","35 minutes","Serve 4."
2708,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2708,"2017-09-25 03:57:59","Easy Chinese Chicken Salad","1 lb boneless, skinless chicken breast, sliced into strips Salt 1 Tbsp dark sesame oil 1 Tbsp canola or peanut oil 1/2 teaspoon red pepper flakes 1 head of iceberg lettuce or Napa cabbage, thinly sliced 1/2 sweet bell pepper, thinly sliced 3-4 scallions, sliced 1 carrot, julienned 1/2 cup loosely packed cilantro leaves, chopped 1/2 cup roasted peanuts Chow mein noodles, to taste (skip for gluten-free option) Dressing: 1 Tbsp soy sauce (use gluten-free soy sauce for gluten-free option) 2 Tbsp rice vinegar 1 teaspoon mustard powder 1 teaspoon fresh grated ginger 1 clove garlic, minced 1/2 teaspoon chili pepper flakes 2 teaspoons sugar 1 Tbsp dark sesame oil 1/4 cup peanut or canola oil",,"1 Sauté the chicken: Heat both oils over high heat in a large sauté pan for 1 minute, then add the red pepper flakes and cook for 30 seconds. Pat dry the chicken strips, sprinkle them with a little salt, and add them to the pan. Stir-fry the chicken over high heat until cooked through, 3-6 minutes depending on how hot your burner gets. Remove and set aside to cool. 2 Make dressing: In a small bowl, whisk together the dressing ingredients. Adjust seasonings to taste. 3 Toss salad to serve: In a large bowl, toss the chicken and salad ingredients together. Just before serving, toss with dressing and top with the chow mein noodles.","This Chinese chicken salad is a colorful and tasty way to use up some leftover chicken and makes for a light lunch. I experimented with few different dressings and ultimately settled on this one which I think is just the right balance of soy sauce, rice vinegar, ginger, garlic, and sesame oil. Do you have a favorite Chinese chicken salad dressing? Please let us know about it in the comments.","Elise Bauer",,"Easy Chinese chicken salad! with thinly sliced lettuce, bell peppers, scallions, julienned carrot, cilantro, peanuts, and skinless boneless chicken breast.","Elise Bauer","Easy Chinese chicken salad! with thinly sliced lettuce, bell peppers, scallions, julienned carrot, cilantro, peanuts, and skinless boneless chicken breast.","15 minutes","15 minutes","Serves 4-6"
2709,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2709,"2017-09-25 03:58:02","Chicken Apple Arugula Goat Cheese Salad","Olive oil 1 large shallot, peeled and sliced 1 1/2 lb skinless, boneless chicken breast, cut into 1 inch cubes Salt 1 tart green apple, thinly sliced and roughly chopped Baby arugula leaves - enough for a salad for four 1/4 cup toasted walnuts, roughly chopped 1/4 cup goat cheese - broken up into little pieces Lemon juice Salt and pepper",,"1 Sauté shallots: Heat a tablespoon of olive oil in a stick-free frying pan on medium heat. When the oil is hot, add the shallot slices and lightly sauté them until translucent. Remove shallots from pan and set aside. 2 Sauté chicken pieces: Heat another tablespoon of olive oil in the pan and when the oil is hot, add the chicken breast pieces. Cook, stirring occasionally, until just cooked through, 5 to 10 minutes. Sprinkle some salt on the chicken while you are cooking it. Remove from pan and chill. 3 Assemble salad: When chicken has cooled, toss together in a serving bowl the shallots, chicken, sliced green apple, arugula, toasted walnuts and goat cheese. 4 Dress with olive oil, lemon juice, salt and pepper to taste.","Once, many years ago, my mother decided to plant some arugula in the garden. What she didn’t know at the time is that arugula will reseed itself, and if left untended, will take over any arable surface within range. My mom is more of a “visionary” when it comes to gardens, which explains why, when I took over the garden beds, they were completely covered with arugula, anything else being choked out years before. In the fall, after the first rains, the first baby leaves of arugula start making an appearance. The apples are ripening and the walnuts falling from the trees around the same time, so it just makes sense to pull them all together in a salad! This is a simple fall salad. The creaminess of the goat cheese pairs beautifully with the peppery arugula, chicken, apples, and walnuts.","Elise Bauer",,"Chicken salad with arugula, goat cheese, and apple slices.","Elise Bauer","Chicken salad with arugula, goat cheese, and apple slices.","10 minutes","15 minutes","Serves 4"
2710,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2710,"2017-09-25 03:58:06","Coq au Vin","1/2 lb bacon slices 20 pearl onions, peeled, or 1 large yellow onion, sliced 3 lbs chicken thighs and legs, excess fat trimmed, skin ON 6 garlic cloves, peeled Salt and pepper to taste 2 cups chicken stock 2 cups red wine (pinot noir, burgundy, or zinfandel) 2 bay leaves Several fresh thyme sprigs Several fresh parsley sprigs 1/2 lb button mushrooms, trimmed and roughly chopped 2 Tbsp butter Chopped fresh parsley for garnish",,"1 Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 1/4 inch pieces. 2 Brown the bacon: Heat a Dutch oven large enough to hold the chicken on medium high heat. Add the bacon pieces and cook them until browned. Use a slotted spoon to remove the cooked bacon and set aside. 4 Brown the chicken and onions: Keep the bacon fat in the pan. Pat the chicken dry with paper towels and season all sides with salt and pepper. Working in batches if necessary, add the chicken, skin side down, to the hot pan. Brown the chicken well, on all sides, about 10 minutes. Add the onions and garlic and cook a few minutes more. 5 Add chicken stock, wine, herbs, bacon, then simmer: Spoon off any excess fat. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 to 25 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard. 6 Make sauce with mushrooms: Add mushrooms to the remaining liquid and increase the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Add more salt and pepper to taste. Garnish with parsley and serve. 7 Serve: Serve with potatoes or over egg noodles. Peas make a good side for this dish.","Coq au Vin is a classic French dish of chicken cooked in red wine, a surprisingly easy way to make delectable chicken. I consulted recipes from several sources to make this one. One tip in particular from Julia Child is to blanch the bacon slices first. We didn’t do this the first time we made it and the result was almost too salty. So, next time we blanched the bacon. It removes some of the saltiness from the bacon before you cook with it.","Elise Bauer",,"Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions.","Elise Bauer","Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions.",,,"Serves 6"
2711,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2711,"2017-09-25 03:58:12","Herb Stuffed Roast Chicken","One 5 lb chicken Salt Freshly ground black pepper 3/4 cup loosely packed fresh herbs (basil, parsley, thyme, marjoram or oregano), finely chopped 2 Tbsp olive oil 1 lemon, halved 4 bay leaves 1 sprig of fresh rosemary",,"1 Preheat oven with a roasting pan in it to 400°F. 2 Rinse and salt the chicken: Rinse the chicken and chicken cavity with water and pat dry with paper towels. Rub salt over the inside of the cavity. 3 Stuff herbs under skin:  Grasp the skin at the tip of the chicken breast and gently pull up. Use your fingers to gently separate the skin from the breast meat, taking care not to tear the skin. Sprinkle a little salt into the gaps and insert as much of the chopped herb mixture as you can. 4 Stuff the cavity with the lemon, bay leaves, rosemary, and any remaining herbs. Pull the skin of the chicken breast over the breast so that none of the meat is exposed. 5 Tuck in the wings and truss with kitchen string.  6 Brown the breast side of the chicken in roasting pan in oven: Rub olive oil over the chicken and sprinkle all over with salt and pepper. Carefully remove the hot roasting pan from the oven and add a little oil to the bottom of the pan. Place the chicken on one side, breast side down, on the roasting pan and put it back in the oven. Cook for 5 minutes, then turn the chicken so that the other breast is on the pan and cook for another 5 minutes. Starting off by cooking the chicken this way will help brown the breasts. 7 Turn chicken over and roast until done: Then turn the chicken over so that it is breast-side up. Cook for 45 min to 1 hour, or until the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and thigh.","A great way to infuse chicken with flavor? Stuff seasonings right underneath the skin. That way as the chicken cooks, it bathes the meat in the flavor of the seasonings. In this recipe we are using a mix of fresh chopped herbs and some salt and pepper to season our chicken. The recipe comes (barely adapted) from Jamie Oliver, in his wonderful book Naked Chef.","Elise Bauer",,"Whole roasted chicken, infused with fresh herbs - parsley, basil, thyme, oregano.","Elise Bauer","Whole roasted chicken, infused with fresh herbs - parsley, basil, thyme, oregano.","15 minutes","1 hour","Serves 4 to 5"
2712,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2712,"2017-09-25 03:58:18","Chicken with Goat Cheese and Arugula","4 chicken breasts (about 1 1/2 lbs total), tenders removed, breasts pounded thin Kosher salt Ground black pepper 1 large bunch arugula (about 4 ounces, trimmed) 4 oz of soft goat cheese (chevre) broken into small pieces 1-2 Tbsp butter or olive oil Wooden Toothpicks",,"1 Pound chicken breasts thin: Preheat oven to 425°F. Pound the breasts thin to make them thin enough for rolling. To do this place a piece of plastic wrap over the chicken breast. Use the smooth side of the meat pounder to pound the piece thin. 2 Layer arugula and cheese on cutlets: Season the chicken pieces with salt and pepper. On a clean work surface lay cutlets flat, smooth side down. Layer with arugula leaves and pieces of goat cheese in the center. 3 Roll up and secure with toothpicks: Starting with the narrowest ends, roll up the chicken cutlets into a tight roulade and seal with toothpicks to keep from unrolling. 4 Brown chicken roulades on all sides Heat the oil on medium high in a large cast iron pan (or other non-stick oven-proof skillet). Place the chicken roulades in the pan and brown on all sides. 5 Finish in oven: Place the skillet in the oven and cook until the chicken is cooked through, about 10 to 12 minutes. Remove pan from oven (take care to not touch pan handle with bare hands!) and remove the chicken from the pan. 6 Cover with foil and let rest for 5 minutes. Remove the toothpicks from the chicken and slice the roulades into rounds to serve.","We have a patch of arugula in our garden that not only re-seeds itself every year, but manages to seed itself outside its raised bed as well. No one in a temperate climate should ever have to pay a dime for arugula; it grows like a weed, more aggressive even than dandelion. Thank goodness it tastes so good, both raw and cooked! This chicken roll-up combines spicy arugula with creamy goat cheese for a wonderful compliment to the chicken. Easy to make as well.","Elise Bauer",,"Skinless, boneless chicken breasts, pounded thin, wrapped around an arugula and goat cheese stuffing and roasted.","Elise Bauer","Skinless, boneless chicken breasts, pounded thin, wrapped around an arugula and goat cheese stuffing and roasted.","15 minutes","15 minutes","Serves 4"
2713,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2713,"2017-09-25 03:58:21","Mom’s Cold-Season Chicken Soup","4 cups of homemade chicken stock Fat from the homemade chicken stock 1 yellow onion, peeled and chopped 2 carrots, sliced in 1/4-inch slices (about the same amount as onion) 2 celery stalks, sliced in 1/4-inch slices (about the same amount as the onion) 1 Tbsp fresh parsley leaves 1 Tbsp of chopped greens from a green onion (green part of the green onion) or chives 1/4 teaspoon poultry seasoning (ground sage and thyme) 1/8 teaspoon (a pinch) of crushed red pepper flakes (or a small pinch of cayenne) Salt and freshly ground black pepper to taste",,"1 In a 4 qt saucepan, heat a tablespoon of chicken fat (that has risen to the surface and solidified from your homemade stock) on medium high heat. If you don't have enough chicken fat, you can add some olive oil. Sauté the vegetables in the fat until the carrots are almost done. While you are sautéing the vegetables, add the seasoning - the poultry seasoning, the crushed red pepper flakes, a pinch of salt and a pinch of pepper. Seasoning like this during the cooking of the vegetables brings out their flavor. According to my mother, crushed red pepper flakes or cayenne is very helpful for a cold, which is why it is part of this recipe. 2 Add the 4 cups of stock. Bring to a low simmer. Cook until the carrots are just cooked through (about 5 to 10 minutes). Add the fresh parsley and green onion greens. Check seasonings (you will likely need to add more salt) and adjust to taste. Serve with (at least) day old crusty French bread.","Mom and dad are both sick this week with a “rotten cold” that is keeping them feeling pretty miserable – coughing, sneezing, grumpy, etc. Mom made a delicious chicken soup today with just chicken broth and vegetables, no chicken meat. It was so good, I just had to get the instructions down before I forgot. The most important thing of course is the chicken stock. If it all possible use chicken stock you’ve made from bones or backs (see chicken stock recipe.)","Elise Bauer",,"A light chicken bouillon soup recipe. Perfect for cold-season. Easy to digest!","Elise Bauer","A light chicken bouillon soup recipe. Perfect for cold-season. Easy to digest!","10 minutes","20 minutes","Serves 3 to 4"
2714,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2714,"2017-09-25 03:58:27","Colombian Chicken Soup","Soup Ingredients: 3 pounds chicken thighs and legs, skin removed, rinsed well 1 large white or yellow onion, chopped 1 pound russet potatoes, peeled and diced 5 garlic cloves, minced Salt 1 1/2 quarts water 1 quart chicken stock 1 tablespoon cumin 3 bay leaves 2 pounds small potatoes, of various colors 2 ears of fresh corn, cut crosswise into 1-2 inch rounds Aji Ingredients: 4 scallions (white and light green parts only) 2 Roma or other plum tomatoes, seeded and chopped 2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and seeds removed (wear gloves, do NOT touch your eyes!) 1/4 cup fresh cilantro leaves 3 Tbsp lemon or lime juice 1/4 teaspoon of kosher salt Garnish: capers, sour cream, avocados, cilantro","The real version of this dish requires a special herb called guasca, which is a unique flavor. We added bay leaves to get somewhere close.","1 Put the chicken, diced russet potatoes, chopped onion and garlic in a large (at least 8 quart) stock pot and add 1 1/2 quarts of water and the quart of chicken stock. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Add the cumin, bay leaves and salt to taste. Simmer this until the meat wants to fall of the bones of the chicken — anywhere from 45 minutes to 1 hour, 15 minutes. 2 When the chicken is ready, remove it and the bay leaves from the soup and set in a large bowl. If you are going to puree the soup base with an immersion blender or by putting the soup into a regular blender in batches, do so now. 3 Pour the pureed soup base back into the pot and bring to a very gentle simmer. Add the second batch of potatoes and cook until tender, about 20-40 minutes, depending on size. 4 While the potatoes are cooking, shred the meat off the chicken bones and set aside. Make the salsa by pulsing all the ingredients in a food processor until they're finely minced. Transfer to a serving bowl. 5 Drop the pieces of corn on the cob into the simmering soup and cook for 5 minutes. 6 Serve the soup with the salsa, capers, sliced avocados, sour cream, and cilantro in separate bowls. Let people add garnishes to their own servings.","This is our version of a Colombian recipe (Ajiaco) that hinges on using several different kinds of potatoes, which are native to South America. The soup is served with a variety of garnishes, including a special salsa, “Aji”, that for us, truly defines the dish. Ajiaco soup has all sorts of variations, but they all seem to rely on potatoes — some of which are cooked so long they dissolve, thickening the soup — corn (usually on the cob), and chicken. We decided to finely dice russet potatoes so they would dissolve quickly, and we pureed the soup base with an immersion blender, which saved hours of cooking time. If you don’t have an immersion blender, you can either puree the soup base in a blender, or just cook it until the diced potatoes dissolve. It’s important to use bone-on pieces of chicken here, as they are both cheaper and will make your soup broth more flavorful. Garnishes are up to you. They almost always include capers, avocados and cilantro, and will often include a salsa or a crema, which, depending on your perspective is either thin sour cream or a thick regular cream. We used tiny, multi-colored potatoes to finish the dish, but you can use any mix of potatoes — just make sure to not use all russets. Red skinned potatoes, purple potatoes, fingerlings and small Yukon Golds are all good choices.","Elise Bauer",,"Colombian chicken soup made with chicken thighs and legs, onion, corn, potatoes, cilantro, capers and a special Columbian Ajiaco sauce.","Elise Bauer","Colombian chicken soup made with chicken thighs and legs, onion, corn, potatoes, cilantro, capers and a special Columbian Ajiaco sauce.","25 minutes","1 hour, 30 minutes","Serves 10 to 12"
54,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,7,"2017-09-25 02:53:03","Grilled Marinated Flank Steak","Marinade Ingredients 1/3 cup olive oil 2 cloves garlic, minced 2 Tbsp red wine vinegar 1/3 cup soy sauce 1/4 cup honey 1/2 teaspoon freshly ground black pepper Other ingredients 2 pounds flank steak","My mother likes to score the flank steak with 1/4-inch cuts about an inch apart across the grain of the steak before cooking. It helps the marinade penetrate more deeply and the steak cook more quickly.","1 Marinate the steak: Combine the marinade ingredients in a large non-reactive bowl. Place steak in the bowl and turn so that it is completely coated with the marinade. (You can also place the steak and marinade in a freezer bag and place it in a bowl.) Chill and marinate for at least 2 hours and up to overnight. 2 Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second. 3 Grill the steak: Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you'll want the oil on it to help keep the steak from sticking to the grill). Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking. How do you know when the steak is done? One way to tell is to poke it with your fingertips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. Touch the tip of your nose and that's what a very well done steak feels like. Here's a visual guide, the finger test to check the doneness of steak. Otherwise use a good meat thermometer (I recommend a thermapen.)  Pull the steak off the grill at 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium. 4 Rest the steak: When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes. 5 Slice across the grain: Notice the direction of the muscle fibers of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers. So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. I find it easiest to use a long serrated bread knife for this, but any long sharp knife will do. If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.","Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle across the grain of the meat. Prepared this way, marinated, cooked quickly at high heat, thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak on a large cast iron frying pan as well. For more Southwestern flavors, see our carne asada recipe. Do you have a favorite flank steak marinade? or grilling trick for flank steak? If so, please let us know in the comments.","Elise Bauer","June 8, 2017","Grilled Marinated Flank Steak is a melt in your mouth delicious! The marinade of soy sauce, honey and garlic does the trick for this cut of meat.","Elise Bauer","Grilled Marinated Flank Steak is a melt in your mouth delicious! The marinade of soy sauce, honey and garlic does the trick for this cut of meat.","10 minutes","20 minutes","Serves 6"
70,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,14,"2017-09-25 02:53:36","Korean Beef Skewers","For the steak: ¼ cup tamari or soy sauce ¼ cup mirin ¼ cup rice wine vinegar 2 tablespoons sesame oil 2 tablespoons gochujang or light miso 1 1/2 pounds skirt steak (flap steak or flank steak works well here, too) Canola or other neutral oil To serve (optional): 2 tablespoons sesame seeds Cilantro or mint leaves Kimchi Extra gochujang Cooked rice, optional Nori (seaweed sheets), optional","These Korean beef skewers are best when cooked on a grill, but they are also great cooked on the stovetop. Use a very hot cast iron skillet and cook for 3 to 4 minutes per side. If you can't find gochujang or you don’t like the ingredients in the store-bought stuff, use miso in the marinade instead or make your own. It’s an indispensable condiment in our house!","1 Whisk together the marinade: In a large bowl, combine the tamari (or soy sauce), mirin, rice wine vinegar, sesame oil, and gochujang (or miso) for the marinade. Whisk until the ingredients are well-combined. 2 Marinate the steak for 20 to 30 minutes: Cut the skirt steak into 2-inch wide strips. Add the strips to the bowl of marinade and stir until evenly coated. Marinate the strips of beef for 20 to 30 minutes at room temperature. If you are using wooden skewers, soak them in water for at least 20 minutes. 3 Preheat the grill for at least 20 minutes while the meat is marinating. The grill is hot enough when you can only hold your palm over the grill grates for a second or two. 4 Grill the beef skewers: Thread meat onto the skewers and brush with oil. Grill the skewers for 4 minutes. Flip and grill another 3 to 4 minutes on the second side, until the steak reaches your preferred doneness. 5 Serve the skewers: Sprinkle the skewers with sesame seeds and cilantro or mint, if using. Serve with rice, kimchi, nori, and extra gochujang","These grilled Korean beef skewers are a little sweet, a little spicy from the gochujang (which is a Korean chili paste), and full of umami. The best part is that you can have them on the table in about a half hour. I’ll never forget the first time I ate Korean food. We were visiting my mom’s friend in Los Angeles and she took us out for Korean barbecue. My first taste of kimchi, banchan, and bulgogi and I was hooked. I live in California where great Korean food is not difficult to come upon, but in 2012 I learned I would have to be gluten free for the rest of my life. Instead of saying goodbye to my favorite foods, I set about learning to make them at home. Korean food was one of the first cuisines I tackled. I love serving these skewers with rice, kimchi, and some extra gochujang on the side. For a real treat, wrap everything up in a sheet of nori for a Korean taco, like in the photo below!","Sabrina Modelle",,"Grilled beef skewers with a spicy Korean marinade. Quick and easy Paleo dinner.","Sabrina Modelle","Grilled beef skewers with a spicy Korean marinade. Quick and easy Paleo dinner.","10 minutes","8 minutes","Serves 4 to 6"
71,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,20,"2017-09-25 02:54:01","Carne Asada","Steak: 1 1/2 to 2 pounds flank or skirt steak Olive oil Kosher salt and freshly ground black pepper Marinade: 1/3 cup olive oil 1/4 cup soy sauce 2 limes, juiced (about 2 Tbsp) 2 Tbsp cider vinegar 2 Tbsp sugar 1 teaspoon freshly ground black pepper 1 teaspoon ground cumin seed (if have whole, toast and then grind) 4 garlic cloves, minced (4 teaspoons) 1 jalapeño chile pepper, seeded and minced 1/2 bunch fresh cilantro, leaves and stems, finely chopped (great flavor in the stems!), about 1/2 cup Fixings (optional): Chopped avocado Lime wedges Corn or flour tortillas Thinly sliced radishes Thinly sliced lettuce Pico de gallo salsa","If you don't have a grill you can use a well-seasoned grill pan or a large cast iron pan on the stove-top. Heat on high to sear and then lower the heat to finish cooking. Make sure to use your stove vent, searing the steak this way can smoke up the kitchen! If you want, before adding the steak to the marinade, reserve a couple tablespoons of the marinade to drizzle over the finished carne asada to serve.","1 Marinate the steak: Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large, non-reactive bowl or baking dish. Stir in the minced garlic, jalapeño, and cilantro. Place the steak in the marinade and turn over a couple of times to coat thoroughly. Cover in plastic wrap and refrigerate for 1-4 hours or overnight (if using flank steak marinate at least 3 hours). 2 Preheat grill: Preheat your grill for high direct heat, with part of the grill reserved with fewer coals (or gas flame) for low, indirect heat. You'll know the grill is hot enough when you can hold your hand above the grill grates for no more than one second. (You can also use a cast iron grill pan on high heat if cooking on the stovetop.) 3 Sear steak on hot side of grill: Remove the steak from the marinade. Lightly brush off most of the bits of cilantro and garlic (do not brush off the oil). Place on the hot side of the grill. Grill the steak for a few minutes only, until well seared on one side (the browning and the searing makes for great flavor), then turn the steak over and sear on the other side. 4 Move steak to cool side of grill: Once both sides are well seared, move the steak to the cool side of the grill, with any thicker end of the steak nearer to the hot side of the grill. Test with a meat thermometer into the thickest part of the steak, or use your fingers (see The Finger Test to Check the Doneness of Meat). Pull the meat off the grill at 115°F to 120°F for rare, 125°F medium rare, 140°F for medium. The meat will continue to cook in its residual heat. Note that lean flank steak is best cooked rare, while skirt steak can be cooked well without losing moisture or flavor because it has more fat marbling. 5 Tent with foil and let rest: Place the steak on a cutting board, tent with foil and let rest for 10 minutes. 6 Slice steak across the grain of the meat: Use a sharp, long bladed knife (a bread knife works great for slicing meat) to cut the meat. Notice the direction of the grain of the meat and cut perpendicular to the grain. Angle your knife so that your slices are wide and thin. 7 (Optional) Serve with grill toasted tortillas: Warm the tortillas (corn or flour) for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high. (Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.","Carrrrrrne asada! Do you remember that Superbowl ad with the two lions? For months after that aired I couldn’t say “carne” without rolling the rrrrrrs. Clever of whatever ad agency came up with that campaign to feature two king carnivores talking about carne asada, which translates literally as “beef grilled”. Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. You can also serve it straight up, with rice and beans on the side. Although almost any cut of beef can be butterflied into thin sheets for the carne asada, typically you make it with either flank steak or skirt steak. Flank steak is a lean cut and needs to be cooked rare, and thinly cut across the grain to make it tender. Skirt steak is well marbled with fat, and while it still needs to be cut across the grain, it’s inherently more flavorful and tender, and can be cooked more without suffering. You can make carne asada without a marinade, and just a bit of salt and pepper before grilling, but if you have the time, a good soak in a marinade greatly enhances the flavor. The marinade we are using here has olive oil, soy sauce, lime juice, vinegar, a little sugar for sweetness to balance the acidity of the lime and vinegar, and lots of minced garlic, jalapeño, and cilantro. Perfect for tacos! Serve it up with tortillas, avocados and salsa. Recipe and photos updated, first published 2007.","Elise Bauer",,"Grilled Carne Asada! Thinly sliced, grilled beef made with marinated, grilled skirt steak or flank steak. Serve with warm tortillas, avocados, and pico de gallo fresh tomato salsa.","Elise Bauer","Grilled Carne Asada! Thinly sliced, grilled beef made with marinated, grilled skirt steak or flank steak. Serve with warm tortillas, avocados, and pico de gallo fresh tomato salsa.","10 minutes","20 minutes","Serves 4-6"
53,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,53,"2017-09-25 02:55:53","Salisbury Steak with Mushroom Gravy","For the steaks: 1 pound ground beef 1/3 cup plain breadcrumbs 1 large egg 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons neutral-flavored oil cooking oil (I use avocado oil) For the mushroom sauce: 8 ounces crimini or brown mushrooms, sliced 1 small yellow onion, sliced 1 clove garlic, chopped 2 tablespoons tomato paste 1 1/2 teaspoons prepared yellow mustard 1 1/2 cups low sodium beef broth 2 teaspoons cornstarch 1 tablespoon water 2 tablespoons chopped fresh parsley, for garnish (optional)","Serve with buttered noodles or mashed potatoes.","1 Make the beef patties: In a mixing bowl, use your hands to mix together the ground beef, breadcrumbs, egg, salt, and pepper. Divide the mixture into four equal pieces, then use your hands to gently shape each piece into a 1/2-inch-thick patty. 2 Sear the patties in a skillet: Heat the oil in a large skillet over medium heat. When the oil is shimmering, sear the patties on one side for 3 minutes, then flip them with a thin, flexible spatula. Sear them on the other side for another 3 minutes. Transfer the patties to a plate. 3 Cook the mushrooms, onions, and garlic: There should be a few teaspoons of fat left in the pan from cooking the patties, but add additional oil if needed. Still over medium heat, add the mushrooms, onions, and garlic to the skillet. Cook, stirring often, until the mushrooms have given up their liquid and just begun to brown, 6 to 8 minutes. 4 Stir in the liquids and braise the patties: Stir the tomato paste, mustard, and beef broth into the mushrooms and onions. Use a spoon to scrape up any brown bits from the skillet. Return the patties to the skillet, spooning a bit of the cooking liquid, mushrooms, and onions over each one. Cover the skillet turn the heat down to low. Let the patties braise in the covered skillet for 30 minutes. While the patties are simmering, you can boil a pot of noodles, make mashed potatoes, and/or prepare any other vegetable quick side dishes. 5 Thicken the cooking liquid into a gravy: Uncover the skillet and use a spoon to nudge the patties to the side of the skillet. In a small bowl, stir together the cornstarch and water. Stir in the cornstarch mixture and let it boil for about a minute, until the gravy has thickened, then turn off the heat. 6 Serve the Salisbury steaks: Transfer the patties to plates and ladle the gravy over top. Sprinkle with chopped parsley, if you like, and serve hot with egg noodles or mashed potatoes alongside.","Salisbury steak is such a satisfying skillet dinner! Did you grow up eating it? The name is a little misleading — these “steaks” are actually ground beef held together with egg and breadcrumbs. They’re basically single serving patties of meatloaf that are seared and then braised in a savory mushroom gravy. We eat a lot of ground meat in my house, so it’s nice to have a variety of dishes in rotation. When we’re tired of pasta with meatballs, Joe’s Special, chili, and our other standbys, that means it’s time to circle back to Salisbury steak. This recipe is a little (okay, a lot) retro, but it totally hits the spot. It’s also much more economical than actual steak, especially since we prefer to buy grass-fed beef in our house and dinner for two can get spendy. While the steaks are cooking, I like to boil up a pot of egg noodles or mashed potatoes. I also either microwave some bagged frozen vegetables or throw together a quick salad to round out the meal. Whether you enjoyed Salisbury steak growing up, or you have only glimpsed it among the frozen TV dinners at the grocery store, I urge you to give this homemade version a try!","Coco Morante","August 23, 2017","Classic Salisbury Steak with Mushroom Gravy! Ready in under an hour, cooks all in one skillet. Serve with buttered noodles or mashed potatoes.","Coco Morante","Classic Salisbury Steak with Mushroom Gravy! Ready in under an hour, cooks all in one skillet. Serve with buttered noodles or mashed potatoes.","10 minutes","45 minutes","4 servings"
55,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,55,"2017-09-25 02:55:55","Sous Vide French Dip Sandwiches",,"Look for top or bottom round roast for this recipe since these cuts are less fatty and easier to cut into thin slices. Use chuck roast if round roast can't be found and cut thicker slices. The roast from this recipe is also fantastic for lunch sandwiches, tacos, salads, and any other recipe calling for tender slices of steak or beef. Instead of doing the second sear on the stovetop, try grilling it! This gives the meat a nice smoky flavor. Make-ahead instructions: Cook the roast as per the recipe through the end of the sous vide cook time. Lift the roast from the water and transfer it to a bowl of cold water to cool it down. Once cooled, refrigerate until ready to serve. Re-warm in a 140F sous vide bath for an hour or so, then continue with searing the roast and assembling the sandwiches.","1 Calculate your cooking time: This roast cooks sous vide for 18 to 24 hours, so it's important to begin cooking with your serving time in mind. Calculate backward from your dinner time to figure out when you should start cooking the roast. For make-ahead instructions if you don't plan on serving your sandwiches right away, see the instructions in the headnotes. 2 Trim and season the roast: Trim any large pieces of fat from the exterior of the roast, but don't worry about getting every last speck. Season it on all sides with the salt and pepper. 3 Sear the roast: Warm a large skillet over medium-high heat and add 1 tablespoon of oil. When the oil shimmers and glides smoothly, and a flick of water evaporates on contact with the pan, add the roast. Sear the roast very well on all sides, 4 to 5 minutes per side. The seared surfaces should look dark reddish-brown. If the oil starts to get smoky, lower the heat slightly; otherwise, maintain a medium-high heat for the best sear. 4 Transfer the seared beef to a plate to cool slightly. If the roast is still scorching hot from the pan when you put it in the plastic bag, it can melt a hole in the plastic. 5 Deglaze the pan with the wine: With the pan still over medium-high heat, add the wine all at once. It will bubble and steam as it hits the pan. As it bubbles, use a stiff spatula to scrape up any dark bits that were stuck. Once you've scraped up all the bits and the wine is simmering, pour it carefully into a measuring cup. Let it cool slightly. 6 Pack up the roast for sous vide cooking: Place a 1-gallon plastic freezer bag on your counter and fold the top outwards to form a cuff; this will help it stand up and make it easier to fill. (Alternatively, place the bag in a bowl while filling). Place the slightly cooled roast into the bag. Pour the wine and broth over top, and tuck the bay leaf inside. Zip the bag almost entirely shut, leaving about an inch open at one edge. 7 Seal the bag: Fill a large stock pot three-quarters full with water. Submerge the bag with the roast until just the zipper part of the bag is above the water. As you submerge the bag, the pressure of the water will press the sides of the plastic bag up against the roast and the liquid, ""hugging"" the ingredients. You may need to use your hands or a spatula to poke the roast below the surface of the water and force out any bubbles. Once all the air bubble are out, submerge the bag up to the zipper, then zip it all the way closed so the bag is sealed. Lift the roast from the water and place it on a dishtowel while you heat the water. As you lift the bag, the plastic should look like it's hugging the ingredients inside the bag. A few small air pockets are fine; vacuum-sealing isn't necessary. Check carefully to make sure the bag isn't leaking; if it is, transfer it to a new bag and repeat this sealing step. 8 Heat the water with the immersion circulator: Place the pot of water on a trivet or other heatproof surface. Place the immersion circulator in the water and set it to heat the water based on your preferred doneness for the roast beef: 135°F (medium-rare), 140°F (medium), 145°F (medium-well) or 150°F (well-done). It will take approximately 5 to 10 minutes for the water to heat, depending on the volume of water in your pot. (You can also use warm water out of the tap to cut down on heating time.) Once the water is up to temp, your immersion circulator will indicate that you're ready to start cooking. With Joule, this is controlled through the Joule app: Open the app on your phone and press the orange circular button in the bottom right corner. Input the temperature and press the orange button again to start the device and begin heating the water. 9 Cook the roast: Once the water has finished heating, lower the roast into the water. It's fine if the zipper is above the surface of the water, but the roast itself should be completely submerged by at least an inch or so. Add more water if needed. Cook the roast for 18 to 24 hours (yes, hours!). It will become more tender the longer you let it cook. Set a timer so you know when it's ready. 10 Check the roast and monitor the water during cooking: Every so often during cooking, take a peek at your roast and make sure that it's still submerged in the water and the bag isn't leaking. (If it's leaking, the liquid will start to look diluted and you'll notice air bubbles in the bag. Just transfer the roast and liquid to another bag and carry on with cooking. This doesn't happen very often, but is something to watch out for.) Keep an eye on the water level and add additional water if it looks like it's getting low. The immersion circulator will heat the water right back up to temperature. To help prevent evaporation, you can also cover your pot with plastic wrap, a silicon bowl cover (as I have), or any other cover. 11 Cook the onions at any point while the roast is cooking: At any point during this cooking time when you have a spare 10 minutes, cook the onions. Warm a teaspoon or two of oil in a skillet and cook the onions with 1/4 teaspoon salt until they are very soft and browned. If you're not serving them right away, cool and refrigerate until needed. To reheat, add them to a hot skillet and stir until warmed through. 12 Sear the roast (again!): When you're done cooking the roast, lift the bag from the water and set it on a kitchen towel on the counter. Warm a tablespoon of oil in a large skillet over medium-high heat. Open the bag with the roast; be careful not to spill any of the cooking liquid. Use tongs to lift the roast from the bag and transfer it to a cutting board. Pat it dry on all sides. Transfer the roast to the hot skillet and sear on all sides, 2 to 3 minutes per side, until the outside is very crusty. Add more oil as needed to the pan. Once seared, set the roast on a cutting board until ready to slice. 13 Strain the ""jus"": While the roast sears, strain the cooking liquid (""jus"") into a measuring cup. Taste and add salt or pepper if needed. If the jus seems overly concentrated to you, add a little water to thin it out again. Use a little of the jus to deglaze the pan after searing the roast, if you like. Transfer the jus to individual cups for serving. 14 Toast the French rolls: Warm the oven to 400F. Open up all the French rolls and arrange them in a single layer on a baking sheet with the cut sides facing up. Toast in the hot oven until they are warm and feel crispy when you press the surface of the bread, about 5 minutes. Remove from the oven, but leave the oven on. If you like, spoon a little of the beef jus over the bottom buns for flavor. 15 Slice the beef: Use a sharp chef's knife and slice the beef against the grain as thinly as possible. 16 Assemble the sandwiches: Pile slices of beef on the bottom half of the rolls. The meat should divide equally between all the rolls, but you may have some leftover. Top each pile of beef with some onions and a slice or two of cheese, if desired. 17 Broil the sandwiches: Set aside the tops of the buns so they don't burn. Switch the oven to ""broil"" and slide the pan of sandwiches under the broiler. Broil until the cheese starts to melt, about 1 minute. 18 Serve the sandwiches: Top each sandwich with the top bun. Serve with the jus alongside for dipping. (Refrigerate leftovers and consume within 3 to 4 days, or freeze for up to 3 months.)",,"Emma Christensen","May 30, 2017","Sous Vide French Dip Sandwiches! Cooking sous vide makes the most tender roast beef EVER. This is a perfect starter recipe if you're new to sous vide cooking.","Emma Christensen","Sous Vide French Dip Sandwiches! Cooking sous vide makes the most tender roast beef EVER. This is a perfect starter recipe if you're new to sous vide cooking.","45 minutes",,"6 to 8 sandwiches"
56,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,56,"2017-09-25 02:55:59","Flank Steak Stir Fry with Asparagus and Red Pepper","3 Tbsp canola or other high smoke-point cooking oil 1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups) 1 lb of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips (across the grain), 2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice) 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water Stir Fry Sauce 3 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version) 1 teaspoon finely chopped, peeled, fresh ginger 1 small clove garlic, minced 1 green onion, including green tops, chopped 1/2 teaspoon chili oil","If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package.","1 Blanch the asparagus: Fill a medium sized saucepan halfway with water and bring to a boil. Blanch the cut asparagus for 2 minutes. Drain, rinse with cold water to stop the cooking, and set aside. 2 Assemble stir fry sauce: In a small dish, stir together the stir fry sauce ingredients—soy sauce, chopped ginger, minced garlic, chopped green onion, chili oil—and set aside. 3 Stir fry asparagus: Heat 1 tablespoon of oil in a wok (or a thick-bottomed pot that can handle high heat) on high heat until shimmery. Add the asparagus and fry, stirring constantly, for 2 minutes or until lightly browned. Remove the asparagus from the pan and set aside. 4 Stir fry beef strips: Heat another tablespoon of oil in the pan on high heat until shimmery. Stir fry the beef strips in batches, for 2 to 3 minutes per batch, until they are browned but still a little pink inside. 5 Stir fry bell pepper: Return the first batches of beef strips to the pan along with the bell pepper strips. Stir and toss over high heat until the bell pepper strips are just beginning to wilt, 1-2 minutes. 6 Add cornstarch slurry and stir fry sauce: Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed white rice (unless you are going low-carb, in which case, leave out the rice).","This Flank Steak Stir Fry is perfect for a midweek meal when asparagus are in season. It’s easy enough to make and everyone raves about it! When it comes to stir-fry, it’s all about the prep. The dish itself cooks up so quickly that you need everything prepped and ready to go before you start adding the elements to the hot pan. A couple elements of the recipe to note. We are blanching the asparagus in boiling water a couple minutes. This will ensure that the asparagus will be cooked in the short stir-frying time. Flank steak is a lean cut of meat, which can be tough and chewy if it isn’t cut properly (across the grain of the meat) for this dish. It helps to freeze the meat for a few minutes before starting the recipe to make it easier to slice thinly. Updated from the recipe archive, first published 2009","Elise Bauer","April 6, 2017","This Flank Steak Stir Fry comes together quickly with flank steak, asparagus, and red bell peppers. Perfect for a quick midweek dinner!","Elise Bauer","This Flank Steak Stir Fry comes together quickly with flank steak, asparagus, and red bell peppers. Perfect for a quick midweek dinner!","15 minutes","25 minutes","Serves 4"
57,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,57,"2017-09-25 02:56:03","Pressure Cooker Beef Brisket","2 1/2 to 3 1/2 pounds beef brisket (certified kosher, if needed) 1 1/2 teaspoons kosher salt, divided 1/2 teaspoon ground black pepper 1 tablespoon olive oil 3 medium yellow onions, sliced 3 large garlic cloves, peeled 1/2 cup water 1/2 cup dry red wine 1/4 cup ketchup 1 teaspoon dried rosemary 1 teaspoon dried thyme leaves 1 teaspoon paprika Special equipment: 6-quart electric or stovetop pressure cooker, or larger (like an Instant Pot) Immersion blender, or regular blender","Oven-cooking Instructions: Using a Dutch oven or other heavy pot with a lid placed over medium-high heat, follow the instructions for searing the brisket, cooking the onions, and mixing in the other ingredients as described in the pressure cooker recipe. Make sure the fat cap is facing up when you add the brisket back to the pan. Cover the pot and transfer to a 325F oven to cook for 3 hours, until the brisket is tender. Make-ahead Instructions: Cook the brisket as indicated, allow it to cool, and refrigerate on its own. Refrigerate the strained onions and garlic separately. Transfer the cooking liquid to a storage container and refrigerate separately. The next day, scrape the solidified fat from the top of the liquid and discard. Warm the cooking liquid, onions, and garlic in the pressure cooker or in a medium saucepan. With an immersion blender or in a blender, blend the cooking liquid, onions and garlic into a thick gravy. Warm the brisket in the gravy before serving.","1 Prepare the brisket: Rinse the brisket and pat it dry with paper towels. If your brisket has more than 1/4-inch layer of fat, trim off the excess. Season it on both sides with 1 teaspoon of the salt and the ground pepper. 2 Sear the brisket: Select the “Sauté” program on your pressure cooker, adjust it to its highest heat setting, and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium high heat.) Use a pair of tongs to lower the brisket into the pot with the side with the most fat facing down, and let it sear for 6 minutes. Turn it over and sear it for 6 more minutes. Both sides should be a rich, dark brown color. Transfer the seared brisket to a plate. 3 Cook the onions and garlic: Adjust your pressure cooker to its medium ""Sauté"" setting. (If you are using a stovetop pressure cooker, lower the heat to medium.) There should be plenty of fat left in the pan after searing the brisket; if not, add another teaspoon or two of olive oil to cook the onions. Add the onions, garlic, and the remaining 1/2 teaspoon of salt. Cook, stirring frequently, until the onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir the onions to help release all of the browned bits from the bottom of the pot. 4 Stir the water, wine, ketchup, and spices into the onions and garlic. 5 Cook the brisket: Use a pair of tongs to lower the seared brisket back into the pressure cooker, with the side with the most fat facing up. Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 50 minutes at high pressure. (For stovetop pressure cookers, cook for 45 minutes at high pressure.) It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 60 minutes. 6 Release the pressure: You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 20 minutes). (For stovetop pressure cookers, perform a quick pressure release.) 7 Separate the brisket, onions, and cooking liquid: Use tongs to transfer the brisket to a plate or carving board. Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer. 8 Make the gravy: Return the drained onions and garlic to the pressure cooker pot. Pour the cooking liquid from the fat separator back into the pot, discarding the fat that is left behind. (If you don't have a fat separator, wait for the fat to rise to the top of the liquid, then skim off as much as you can.) With an immersion blender, blend the cooking liquid, onions and garlic into a thick gravy. (Alternatively, transfer the liquid, onions, and garlic to a blender to puree. Don't fill the blender more than halfway, and be careful of the steam when opening the blender pitcher. 9 To serve: Slice the brisket against the grain into thin (1/4-inch) slices. Pour the gravy over the brisket and serve hot.","My family has always cooked our Passover brisket in the oven, low and slow. It’s delicious, but takes over three hours to make! This year, I wanted to see if I could speed up the process using a pressure cooker. And you know what? You can. Using a pressure cooker, like the Instant Pot, you can make tender, deeply flavorful brisket with a thick, rich gravy in about half the time! If you’re making this brisket recipe for Passover, be sure to buy a kosher brisket, along with “kosher for Passover” brands of red wine and ketchup. If you are celebrating according to very strict kosher laws, you may also want to make sure your spices are designated “kosher for Passover.” Online stores like Rockland Kosher Supermarket are great resources for ingredients if you’re unable to track them down in your area. The gravy gets lots of flavor from the seared meat, so whatever you do, don’t skip on that step! Give the brisket a good six minutes on each side so that it becomes deeply and thoroughly browned. After the brisket is seared, quickly sauté the onions and garlic until they give up their liquid and the onions begin to brown. While they cook, scrape up any browned bits leftover from searing the brisket – these make the broth extra flavorful! Oh, and one more great bonus of pressure cooking: You can make the gravy right in the pot! Use an immersion blender to whiz the onions and garlic into the cooking liquid, making a thick, rich gravy. This also means zero stuck-on mess to clean up at the end of cooking. How much better does it get?","Coco Morante",,"Tender brisket in half the time with the pressure cooker! Perfect for Passover dinner or Sunday suppers. Easy blender gravy.","Coco Morante","Tender brisket in half the time with the pressure cooker! Perfect for Passover dinner or Sunday suppers. Easy blender gravy.","15 minutes","1 hour, 30 minutes","6 to 8 servings"
58,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,58,"2017-09-25 02:56:10","Steak Salad with Miso Vinaigrette","For the miso dressing: 3 tablespoons white miso, or other light-colored miso 2 tablespoons rice vinegar 1 teaspoon Dijon mustard 1 teaspoon maple syrup (optional) 1 tablespoon neutral flavored oil For the steak: 1 pound skirt steak 1 teaspoon paprika (sweet, hot, or smoked — your choice) 1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons high-heat cooking oil For the salad: 6 to 8 cups spring greens 2 carrots, peeled and sliced 4 to 6 radishes, thinly sliced 1 apple, any kind, cored and thinly sliced","Look for miso in the refrigerated section of your grocery store, sometimes near the produce section. Buy for white miso, or use any light-colored miso. I like the chickpea miso from Miso Masters.","1 Make the miso dressing: Whisk together miso, rice vinegar, Dijon, maple syrup, and oil. Use a blender for a creamier consistency. (This can be done several days in advance; whisk before tossing the salad if the dressing has separated.) 2 Warm the pan for the steak: Heat a large cast iron or stainless steel skillet (or grill pan) over medium-high heat until it is very hot and a drop of water evaporates on contact, 3 to 5 minutes. 3 Season the steak: While the pan is heating, mix together paprika, garlic powder, salt, and pepper and pat the onto the steak on all sides. 4 Cook the steak: Turn on a vent fan or open a window – searing the steak will create a lot of smoke. Add the oil to the hot pan and tilt the pan to coat the bottom. Place the steak in the middle of the pan and cook for 3 to 4 minutes. Flip and cook for 3 to 4 minutes on the second side, or until it has reached your desired doneness. (My steak reached 125ºF, rare, in about 7 minutes total.) 5 Rest the steak: When steak is done, move it to a cutting board to rest for 10 minutes. 6 Slice the steak: After the resting period, slice against the grain, and trim off any excess fat or gristle. The steak can be served immediately with the salad, or cooled and refrigerated for up to 5 days for quick meals. 7 Toss the salad: When you’re ready to eat, toss greens, carrots, radishes, and apples together in a large bowl with a tablespoon of the miso vinaigrette. Taste one of the leaves and add more vinaigrette, one tablespoon at a time, to taste. 8 Serve the salad: Divide the salad between four plates. Top with slices of steak, dividing the steak evenly between all the plates. For dinner parties, serve the salad on a large platter and let guests help themselves. (This recipe can also be easily doubled for larger parties.)","I come from California, the land of salad for dinner. You can’t ask for a much simpler homemade meal (I mean, unless cereal counts). With this easy and delicious steak salad, pan-seared skirt steak sits atop a bed of spring greens, carrots, radishes, and apples. The miso vinaigrette- tangy, sweet, substantial, and full of umami, provides another layer of wow. You may only know miso from its ubiquitous appearance as a soup at your favorite sushi joint, but miso is so much more! Miso is a thick fermented paste made from a combination of legumes and grains – it can take over a year to make! Miso can range in color and flavor from dark-hued and super funky to light, buttery, and almost sweet. It can provide amazing depth of flavor to all sorts of dishes, and in the case of this dressing, it also acts as a thickener – which means less need for oil! One of the things I love about this skirt steak salad is that it’s so incredibly quick to make. If I’m feeling organized, I prep and cook the individual ingredients on Sunday so I can toss together quick meals all week long, but you can also easily make the recipe, start to finish, in 30 minutes. I chose apples, carrots, and radishes to round out this salad because I always have them on hand and because they pair so well with miso. You can get creative, though, and try this salad with seasonal fruits and veggies of your choice. Miso also pairs particularly well with corn, mushrooms, beets, citrus, eggplant, and pineapple. Come to think of it, that sounds like a pretty fantastic salad, too. California is having one of its wettest years on record, so I have yet to pull out the grill, but I’m not going to let the weather stand in the way of delicious steak. Instead, I pull out my cast iron skillet or grill pan to cook a steak with a nice crust and juicy interior. You’ll need to open the windows and turn your hood fan onto high while you heat the pan and during the cooking – searing steak can create a lot of smoke! It also helps to leave your steak on the counter for about 30 minutes to take some of the chill off.","Sabrina Modelle",,"QUICK and EASY steak salad with a light miso vinaigrette. Ready in 30 minutes, or make-ahead for an even quicker weekday meal. Gluten-free.","Sabrina Modelle","QUICK and EASY steak salad with a light miso vinaigrette. Ready in 30 minutes, or make-ahead for an even quicker weekday meal. Gluten-free.","15 minutes","20 minutes","Serves 4"
59,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,59,"2017-09-25 02:56:14","Irish Beef Stew","1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks 3 teaspoons of salt (more to taste) 1/4 cup olive oil 6 large garlic cloves, minced 4 cups beef stock or broth 2 cups water 1 cup of Guinness extra stout 1 cup of hearty red wine 2 tablespoons tomato paste 1 tablespoon sugar 1 tablespoon dried thyme 1 tablespoon Worcestershire sauce 2 bay leaves 2 tablespoons butter 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups) 1 large onion, chopped (1 1/2 to 2 cups) 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips) 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley","Please use beef chuck stew meat that is well marbled with fat. Lean stew meat will end up too dry. Save prep time by prepping the onions, carrots, and potatoes while the stock with beef is simmering in step 2.","1 Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side. 2 Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally. 3 Sauté onions, carrots in separate pan: While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour. 4 Add onions, carrots, potatoes to beef stew, simmer: Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.","Americans have a curious way of celebrating St. Patrick’s Day. We pinch each other if we forget to wear something green, we make green foods regardless if they have anything to do with Ireland, and we adapt traditional Irish recipes to our own taste. The last is the case with this Irish beef stew. As any Irish person will tell you, lamb is the preferred meat for a good Irish stew. But here in the states we eat a lot more beef than lamb, so when we want to make a stew to celebrate all things Irish, it’s usually done with beef. This particular stew has all of the classic trimmings of a good stew—meat, stock, plenty of root vegetables—with the addition of some Guinness extra stout, for its malty flavor and some Irish authenticity. The recipe originally came to me through my friend Tomas, who got it from a chef friend in Europe, who had adapted a Bon Appetit recipe for stew by adding Guinness and some red wine. Every time we make this recipe it gets raves! Check out our video for how to make this Irish Beef Stew!","Elise Bauer",,"Beef stew recipe made with beef, garlic, stock, Irish Guinness beer, red wine, potatoes, carrots, and onions. An excellent, hearty stew.","Elise Bauer","Beef stew recipe made with beef, garlic, stock, Irish Guinness beer, red wine, potatoes, carrots, and onions. An excellent, hearty stew.","25 minutes","1 hour, 50 minutes","Serves 4 to 6"
60,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,60,"2017-09-25 02:56:18","Quick & Easy Hamburger Soup","1 to 1 1/3 pound ground beef 1 cup diced yellow onion (from 1 small onion or 1/2 large onion) 2 stalks celery, diced 2 large carrots, diced 1 sweet bell pepper, seeded and diced 3 cloves garlic, minced 1 can (14.5 oz) diced tomatoes 2 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 cups beef broth 1/2 cup red wine, optional 1 cup elbow macaroni, optional",,"1 Brown the beef: In a large Dutch oven  or stock pot over medium heat, brown the ground beef, breaking it apart with a wooden spoon into large chunks. When browned, use a slotted spoon to transfer the ground beef onto a paper towel lined plate to drain. Set it aside. 2 Cook the vegetables: Pour off all but 1 tablespoon of the rendered fat from the ground beef (or add enough olive oil to make 1 tablespoon if there's not much fat). Add the diced onion, celery, carrot and bell pepper and cook over medium heat until softened, about 5 minutes. 3 Add the seasonings, tomatoes, and broth: Stir in the tomato paste and garlic, and cook about 30 seconds, until fragrant. Add in the oregano, salt, and pepper, and stir to combine. Stir in the diced tomatoes, beef broth, and red wine (if using). Lastly, add the cooked ground beef back to the pan. Taste and adjust seasonings as needed. 4 Simmer the soup: Bring the soup to a rapid simmer. Reduce the heat to medium-low, cover the pot, and cook for about 20 minutes. If you are adding elbow macaroni, add it halfway through cooking, and cook until the pasta is tender. 5 Serve immediately. Leftovers will keep up to 5 days refrigerated, or up to 3 months frozen.","No matter what season, the chances are soup is a good answer to “what’s for dinner?” It may be the answer on a cold and chilly day, or just when you have no other ideas for dinner and need something fast. Soup is warm, comforting and always delicious. This hamburger soup is a quick meal when you need it, but that tastes like it has been tucked away on the stove for hours, Make this soup your own by adding in some macaroni or other pasta, or give it a spicy kick with a dash of cayenne. Serve it with some crusty garlic bread on the side for a perfect home-cooked meal!","Megan Keno",,"Hamburger Soup -- so QUICK and EASY! Great last-minute weeknight meal. Ready in 30 minutes.","Megan Keno","Hamburger Soup -- so QUICK and EASY! Great last-minute weeknight meal. Ready in 30 minutes.","10 minutes","30 minutes","4 to 6 servings"
61,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,61,"2017-09-25 02:56:24","Corned Beef and Cabbage","Corned Beef (baked) 3 lbs corned beef (in package) 10 whole cloves 1/4 cup hot sweet honey mustard 2 Tbsp brown sugar Corned Beef (boiled) 3 lbs corned beef (in package, including spice packet) Cabbage (sautéed) Olive oil and butter 1 medium yellow onion, chopped 1 cloves garlic, minced 1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices Salt Cabbage (boiled) 1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices Additional vegetables such as a couple carrots (cut to 1 inch pieces) or several new potatoes (quartered)","Corned beef is cured in a salt mixture, so it can be very salty, depending on the source. We recommend first bringing the corned beef to a boil in plain water, and discarding the water, (repeat for less salt), before proceeding with the baked version.","Corned Beef (Baked) 1 Lightly boil to remove excess salt: Take the corned beef from the package and discard the spice packet. Note that one side of the roast should have a layer of fat, the other side should have distinct lines indicating the grain of the beef. Corned beef can be very salty, especially when baked. To remove some of the salt before cooking, place it in a pot fat side up. Cover with water, bring to a boil, and discard the water. Repeat to remove even more salt. 2 Top with cloves, honey mustard, brown sugar: Preheat oven to 350°F. Lay the corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil (you may have to get creative with the way you wrap the beef if your foil isn't wide enough). Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top. 3 Wrap in foil and bake: Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours at 350°F. 4 Add more honey mustard, broil: Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned. 5 Slice: Let rest for 5 to 10 minutes, then place on cutting board. Pull out and discard the cloves. Lift the corned beef up to see which direction the grain of the meat is.  Then cut the meat at a diagonal, across the grain of the meat, into 1/2-inch thick slices. Serve immediately. Corned Beef (Boiled) 1 Place corned beef in a large (6 to 8 quart) pot. Cover the beef with an inch water. Add the contents of the spice packet to the water. Bring to a boil, reduce heat to a simmer. Simmer for 2-3 hours, until the corned beef is fork tender. Remove from pot to a cutting board. (Reserve cooking liquid for boiling cabbage, if you plan to boil and not sauté the cabbage.) Cut slices across the grain, into 1/2-inch thick slices. Serve. Cabbage (Sautéed) 1 Heat 2 Tbsp olive oil (enough to well coat the pan) on medium high to high heat in a large, wide pot (8-quart if available) or large, high-sided sauté pan. Add chopped onions, cook for a couple of minutes, then add garlic. 2 Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions. Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns. When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go. 3 Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. Add a bit of butter to the pan for flavor, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat. Serve with the corned beef. Serve with boiled new potatoes. Can be made ahead and reheated. Cabbage (Boiled) 1 Once you have removed the corned beef from the pot, add the cabbage and any other vegetables (carrots, new potatoes) to the pot. Taste the liquid. If it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well. Simmer until the cabbage and any other vegetables are cooked through, 15-30 minutes. Place vegetables in a serving bowl, add a little of the cooking liquid to the bowl.","Once a year, come mid-March, we Americans enjoy the best excuse ever to make corned beef and cabbage, St. Patrick’s Day! Never mind that the dish isn’t really eaten in Ireland, or at least not with the enthusiasm for it that you’ll find here. We’ll celebrate the day the way we like, and raise a toast with a pint of Guinness as well. The traditional way to prepare corned beef and cabbage is to boil it, both the beef and the cabbage. Several years ago my friend Suzanne introduced me to her favorite way of making the corned beef—speckled with cloves, slathered in honey mustard and baked, served alongside sautéed cabbage. One day we cooked the dish both ways, boiled and baked. The winner? The whole family agreed, the baked version, hands down. But traditions die hard. So, here we present to you both versions, a baked corned beef with honey and mustard (blanched first to extract some of the excess salt), and a boiled version. Also we show two ways to cook the cabbage, boiled or sautéed. By the way, when buying corned beef you have a choice between “flat cut” and “point cut”. Either cut will work with these methods. The point cut will have more fat marbling throughout the meat, making it a more flavorful cut, but there will be more shrinkage due to fat rendering out of the meat, so you will need more to have the same amount of cooked meat. The flat cut is a leaner cut of corned beef. (By the way, here’s how to cure your own corned beef.) Enjoy and Happy St Patrick’s Day! Updated from the archives. First posted 2009. ","Elise Bauer",,"Corned beef and cabbage 2-ways—baked with cloves and sweet hot honey mustard, and boiled in spiced water.","Elise Bauer","Corned beef and cabbage 2-ways—baked with cloves and sweet hot honey mustard, and boiled in spiced water.","10 minutes","2 hours, 30 minutes","Serves 5"
62,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,62,"2017-09-25 02:56:27","Joe’s Special (Scrambled Eggs with Spinach, Beef, and Mushrooms)","2 tablespoons unsalted butter 8 ounces crimini mushrooms, sliced 1 medium yellow onion, diced 4 cloves garlic, chopped 1 teaspoon salt, divided 6-ounce bag (8 cups) baby spinach 1 pound (85 to 95%) lean ground beef 1 teaspoon Worcestershire sauce 1/4 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 6 large eggs 1 teaspoon Tabasco sauce, optional Sliced sourdough bread or rolls, to serve",,"1 Cook the mushrooms, if using: Melt the butter in a large (12-inch) skillet over medium heat. Add the mushrooms into the skillet in a single layer and leave them alone, without stirring, until they begin to brown, about five minutes. 2 Cook the onions: Add the onions, garlic, and 1/2 teaspoon of the salt to the mushrooms. Cook, stirring occasionally, until the onions are softened and the garlic has lost its raw bite, about five more minutes. 3 Wilt the spinach: Add the spinach to the skillet, stirring it into the other ingredients for a couple minutes so that it wilts and reduces in volume. When the spinach has just barely wilted, transfer everything from the skillet to a large, shallow serving bowl.  4 Cook the ground beef. Add the ground beef to the empty skillet over medium heat. Sprinkle the Worcestershire sauce, pepper, nutmeg, and remaining 1/2 teaspoon of salt over top. Cook the beef, breaking it up with your spatula into crumbles. Continue to cook until the beef is fully cooked through with no trace of pink remaining, 8 to 10 minutes. Transfer the cooked beef to the serving bowl with the sautéed vegetables. Pour off any fat still in the pan, leaving just a thin film to cook the eggs. (Add a teaspoon of cooking oil or butter if the pan seems dry.) 5 Scramble the eggs. Return the pan to the stove and reduce the heat to medium low. In a medium mixing bowl, whisk the eggs with tabasco, just until thoroughly combined. Pour the eggs into the skillet, and scramble just until the curds are barely wet and beginning to break apart, stirring often, about five minutes. 6 Mix everything together and serve. Add the cooked beef and vegetables back to the skillet, breaking up the eggs into bite sized pieces and stirring everything together until evenly combined. Transfer everything back to the serving bowl and serve hot, with sourdough bread alongside.","Have you ever heard of Joe’s Special? This is a classic San Francisco diner dish dating back to the 1920s. It’s a hearty scramble of eggs, ground beef, spinach, mushrooms, and onions. This scramble is great any time of day, but in my house growing up, we always had it for dinner, with thick slices of San Francisco sourdough bread alongside. Back in the 80’s, my dad used frozen spinach, canned mushrooms, and granulated garlic in his version of Joe’s Special. The mushrooms were optional at the diner, but my dad always included them. The recipe I make now is a fresh and modern take on my dad’s version. I use fresh baby spinach, sliced crimini mushrooms, and lots of fresh diced garlic. I buy the bags of triple-washed baby spinach, which are almost as convenient as frozen spinach. The whole thing cooks in one skillet, with the vegetables, meat, and eggs cooked one after the next. So easy and fast! First, cook the mushrooms, onions, and garlic. Next, throw in some spinach and let it wilt. Then, you cook the ground beef, and finally, scramble the eggs. Stir it all together and dinner is served. Joe’s Special is best served with sliced bread. Sourdough is my favorite, and it’s the classic San Francisco choice. Use a fork to scoot some of the scramble onto the bread and enjoy!","Coco Morante",,"Make a diner classic for dinner tonight - Joe's Special! Scrambled eggs with spinach, beef, onions, garlic, and mushrooms. 30 minutes.","Coco Morante","Make a diner classic for dinner tonight - Joe's Special! Scrambled eggs with spinach, beef, onions, garlic, and mushrooms. 30 minutes.","10 minutes","30 minutes","4 to 6 servings"
63,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,63,"2017-09-25 02:56:28","Pressure Cooker Porcupine Meatballs","2 tablespoons olive or vegetable oil 1 medium yellow onion, chopped (reserve half) 2 cloves garlic, minced (reserve half) 1 can (15 ounces) tomato sauce 1/2 cup water 1 tablespoon Worcestershire sauce 1 pound ground beef (85% lean) 1/2 cup long grain rice 1 teaspoon salt 1/2 teaspoon ground black pepper Special Equipment: 6-quart Instant Pot, or other pressure cooker","Stovetop Instructions: Sauté half of the onions and garlic in oil in a thick-bottomed pot over medium heat. Add the tomato sauce, water, and Worcestershire sauce, increasing the water to one full cup. While the sauce is coming up to a simmer, make the meatballs. Drop the meatballs into the simmering sauce, cover the pot, and reduce the heat to low. Let simmer until meatballs are cooked through, about 45 minutes.","1 Sauté the onion and garlic: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add half of the chopped onions and garlic. Sauté until the onions are softened and translucent, about five minutes. 2 Stir in the tomato sauce, Worcestershire sauce, and water. Let this warm until it comes to a simmer. 3 Make the meatballs: While tomato sauce is coming up to a simmer, make the meatballs. In a mixing bowl, combine the beef, rice, salt, pepper, and the rest of the chopped onions and garlic. Roll into ping-pong ball-sized meatballs (1 1/2 inches or so). 4 Cook the meatballs: Gently place the meatballs in to the pot a single layer. Spoon a little bit of sauce over the top of each one. Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 15 minutes at high pressure. (For stovetop pressure cookers, cook at high pressure for 12 minutes.) It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 25 minutes. 5 To serve: You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 20 minutes), then open it when you’re ready to serve the meatballs. (For stovetop pressure cookers, perform a quick pressure release.)","Don’t worry – these meatballs aren’t actually made out of porcupines! The name refers to the grains of rice that get mixed in with the meatballs and poke out as they simmer, resembling spines on a porcupine. With rice and meat all in one dish, you just need a vegetable side to complete the meal. This recipe is an update on a classic 1970s Betty Crocker dish, Oven Porcupines. The original version is baked in the oven for an hour, but my recipe is made in an electric pressure cooker (I’ve included stovetop instructions, too). These pressure cooker meatballs are done in about half the time of the original, making it perfect for a midweek meal. If you’re new to pressure cooking, an electric, programmable model is a great place to start. There are a few well-rated brands on the market. I use the 6-quart Instant Pot IP-DUO60 most of the time, which is a good size if you’re serving 4 to 6 people. We’re a household of two and we like having leftovers, so this size works out well for us. My favorite way to serve these porcupine meatballs is with mixed steamed vegetables on the side. You know that classic frozen mix of carrots, corn, peas, green beans and lima beans? I microwave a big bowl of them while the meatballs are cooking, so everything is done at the same time. I also like to serve these meatballs on top of spiralized zucchini noodles, or with riced cauliflower. For a retro dinner a la Betty Crocker, serve them with iceberg wedge salads and steamed, buttered green beans.","Coco Morante",,"Classic retro dinner, made in the pressure cooker. Ground beef and rice meatballs in a simple tomato sauce. (No porcupines!) 30 minute dinner.","Coco Morante","Classic retro dinner, made in the pressure cooker. Ground beef and rice meatballs in a simple tomato sauce. (No porcupines!) 30 minute dinner.","10 minutes","30 minutes","4 (makes about 1 dozen meatballs)"
64,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,64,"2017-09-25 02:56:29","Pressure Cooker Ground Beef Chili","1 tablespoon olive or vegetable oil 1 medium green bell pepper, chopped 1 medium yellow onion, chopped 2 ribs celery, chopped 1 clove garlic, finely chopped 1 pound ground beef (85% lean) 2 tablespoons chili powder 1 1/2 teaspoons salt 1/2 teaspoon oregano 3 tablespoons tomato paste 1 (14-ounce) can diced tomatoes 1 can kidney beans, drained and rinsed 1 cup shredded cheese, any favorite mix, to serve 2 green onions, sliced thinly, to serve Special equipment: 6-quart Instant Pot, or other pressure cooker","If you have leftover tomato paste after making this recipe, you can freeze it in tablespoon portions for another recipe. Note that no extra liquid needs to be added to this recipe. The liquid from the canned tomatoes is sufficient. Stovetop Instructions: In a medium saucepan or soup pot, cook the bell pepper, onion, celery and garlic in olive oil over medium heat until the onions are softened and translucent. Add the ground beef and cook until no longer pink. Add the spices, tomato paste, tomatoes, and beans, along with a cup of water or broth. Bring to a simmer. then turn the heat down to low, cover the pot, and let simmer for one hour.","1 Cook the vegetables: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add the bell pepper, onion, celery, and garlic. Sauté until the onions are softened and translucent, about five minutes. 2 Cook the ground beef: Add the ground beef to the pot, breaking it up in small pieces. Cook until no longer pink, about five minutes. 3 Stir in the spices and tomato paste. Add the chili powder, salt, oregano, and tomato paste to the pot. Stir until the tomato paste is evenly mixed into the other ingredients and no clumps remain. 4 Add the tomatoes and beans: Strain the tomatoes, then add enough water or broth to make 1 cup total liquid. Add the liquid, the strained tomatoes, and the beans to the pressure cooker. 5 Cook the chili: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Chili” program, then adjust the time to 20 minutes. If your pressure cooker does not have a “Chili” program, set it manually to “High Pressure” for 20 minutes. For stovetop pressure cookers, cook for 17 minutes at high pressure. It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 30 minutes. 6 Release the pressure after cooking: When the timer goes off, you may either perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting,” or let the pot depressurize naturally on its own (this takes about 20 minutes; open the vent to ""Venting"" when you’re ready to serve the chili.) For stovetop pressure cookers, perform a quick pressure release. 6 To serve: Top bowls of chili with shredded cheese and green onions, if desired. Serve alone, over rice, or with cornbread.","A warm bowl of chili is such a comforting meal on cold nights. Beef chili usually takes at least an hour and a half to simmer on the stove, but you can cut that time down by half when you use a pressure cooker! Electric pressure cookers are having a renaissance these days. The newest models are programmable smart appliances that are safe and easy to use. They’re completely different than the traditional stovetop models many of us grew up with. Find out just how great pressure cooking can be with this super-quick chili recipe. The pressure cooker I use is an Instant Pot. I have both the 6- and 8-quart models (IP-DUO60 and IP-DUO80), and I find that the 6-quart size is plenty big for most meals. It handles recipes making 4 to 6 serving recipes easily, including this beef chili. Using an Instant Pot isn’t any harder than cooking a pot of chili on the stove. You can sauté and simmer right in the appliance, just you would when cooking on the stovetop. The only difference here is that instead of turning a knob on the stove, you press a few buttons on the Instant Pot. If you have another model of electric or stovetop pressure cooker, the sautéing instructions might be slightly different. Just check your user manual for guidance. The most intimidating aspect of pressure cooking is probably releasing the pressure once your food is cooked, but it’s really not so tricky. There are two different ways to release the steam. The quickest way to release the steam is with the “quick release” method. For this, protect your hand with a heat-proof oven mitt or use a pair of long-handled tongs, and nudge the pressure release knob on the top of the pressure cooker from “Sealing” to “Venting.” As you do this, a big plume of steam will issue from the pot, releasing the pressure. The second way to release the steam is the “natural release” method. For this, just let your pot sit on the counter and do nothing. The pressure cooker will slowly depressurize on its own in about 20 minutes (you’ll see the float valve next to the pressure release knob go down), and you will be able to safely open the pot. Use this method if you’re scared of that plume of steam. Whichever method you choose, you’ll know that the pot is depressurized when the float valve on the lid (right next to the pressure release knob) returns to its lowered position. I’ve included stove-top instructions as well, in case you’d like to make this chili without a pressure cooker. No matter how you make it, serve the chili piping hot, with plenty of grated cheese and green onions on top.","Coco Morante",,"30-minute beef chili in the pressure cooker! Made with green peppers, onions, celery, ground beef, and tomatoes. Top with shredded cheese and sliced green onions. Gluten-free.","Coco Morante","30-minute beef chili in the pressure cooker! Made with green peppers, onions, celery, ground beef, and tomatoes. Top with shredded cheese and sliced green onions. Gluten-free.","10 minutes","30 minutes","4 to 6 servings"
65,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,65,"2017-09-25 02:56:31","Prime Rib","One standing rib roast, 3 to 7 ribs (estimate serving 2-3 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way) Salt Freshly ground black pepper","Older cookbooks will sometimes instruct you to remove excess fat from the roast. ""Excess"" fat is any fat more than an inch thick on the roast. Fat is what you need to give the roast flavor and to make it juicy and tender. Prime rib is expensive and you are paying good money for that fat so leave it on. Your butcher should have removed any excess fat. The most important piece of advice I can give you regarding cooking a prime rib roast is to use a good meat thermometer! I recommend this ChefAlarm by ThermoWorks. With a remote thermometer you can tell exactly what the temperature of the meat is without having to open the oven door.","1  Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in the butcher paper. Roasts should be brought close to room temperature before they go into the oven, to ensure more even cooking. 2 If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking. 3 Preheat your oven to 500°F (or the highest temp your oven reaches less than 500°F). Pat the roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper. 4 Place the roast fat side up and rib bones down in a roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure that the thermometer isn't touching a bone. 5 After browning the roast at a 500°F temperature in the oven for 15 minutes, reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven. A flatter roast will cook more quickly than a thicker one. There are so many variables involved that affect cooking time, this is why you should use a meat thermometer. A prime rib roast is too expensive to ""wing it"". Error on the rare side, you can always put the roast back in the oven to cook it more if it is too rare for your taste. Roast in oven until thermometer registers 115°F for rare or 120°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.) Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°). In this case, check after 1 hour 15 minutes of total cooking time, or 1 hour after you lowered the oven temp to 325°. (A benefit of using a remote thermometer is that you don't have to keep checking the roast, you'll be able to see exactly what the temperature is by looking at the thermometer outside of the oven.) If the roast is cooking too quickly at this point, lower the oven temperature to 200°F. Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting. 6 Cut away the strings that were used to hold the roast to the rack of rib bones. Remove the bones (you can save them to make stock for soup if you want.) Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/4-1/2 inch thick. Making gravy To make the gravy, remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 tablespoons of the drippings to a separate container. Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly and stir constantly. Slowly add back the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition add either water, milk, stock, cream or beer to the gravy, enough to make 1 cup. Season the gravy with salt and pepper and herbs. (See also How to Make Gravy.)","Prime rib claims center stage during holiday season for a very good reason. It is the king of beef cuts. It’s called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan. Beautifully marbled with fat, this roast is rich, juicy, and tender—a feast for the eyes and the belly. It’s also very easy to cook. You just start it in the oven at a high temperature to get good browning on the outside of the roast, and then cook it at a lower temperature to make sure the meat in the center doesn’t get over cooked. There’s usually something for everyone with this roast. The ends are well done for those who can’t tolerate pink. The center should be a vibrant rare for those of us who must have our beef rare. A full rack of prime beef is 7 ribs, which will easily serve 14 to 16 people (or more!). A full rack will not fit in my oven, so when I’m feeding a crowd, I cut the roast in half (3 ribs on one roast and 4 ribs on the other) and cook them in separate ovens. As for estimating how big a roast you’ll need, the butchers I’ve talked to say to estimate 2 people for every rib. In my experience, that’s a LOT of meat! For the roasts we get, and given that we are serving a lot of food in addition to the roast, 3 people per rib is fine. If you want to error on the generous side, with plenty of leftovers, aim for 2 people per rib. Note that just because you are ordering a “prime” rib, it doesn’t mean that you are getting USDA Prime. Most “prime ribs” we get from market are actually USDA Choice quality.[1] If you want USDA Prime prime rib, which has more fat marbling throughout the meat, and which can easily cost 50% more per pound, you will likely need to special order it from your butcher.","Elise Bauer",,"Prime rib recipe, how to cook to perfection a standing rib beef roast, step-by-step instructions and photos. Perfect for Christmas and the holiday season.","Elise Bauer","Prime rib recipe, how to cook to perfection a standing rib beef roast, step-by-step instructions and photos. Perfect for Christmas and the holiday season.",,,"Estimate 2 people served per rib"
66,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,66,"2017-09-25 02:56:35","Easy Shepherd’s Pie","1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered 8 Tablespoons (1 stick) butter 1 medium onion, chopped (about 1 1/2 cups) 1-2 cups vegetables—diced carrots, corn, peas 1 1/2 lbs ground round beef 1/2 cup beef broth 1 teaspoon Worcestershire sauce Salt, pepper, other seasonings of choice",,"1 Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes. 2 Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time. 3 Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out. 4 Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste. 5 Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole). Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes. 6 Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown. Suggested variations: Put a layer of creamed corn between the ground beef and the mashed potatoes. Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.","Shepherd’s Pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served “shepherd’s pie” here, it is most often made with ground beef. In England (and Australia and New Zealand) they would call the beef dish a “cottage pie” and the lamb dish “shepherd’s pie”. Regardless of what you call it, a shepherd’s pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the the mashed potatoes are well browned. When you dig in you get a spoonful of mashed potatoes, some crispy bits, meat, and vegetables all in one bite. It’s pure comfort food. What follows is a simple recipe for a ground beef version of Shepherd’s Pie. The original recipe comes from my friend Frances Hochschild, and her mother (thanks Frannie!).","Elise Bauer",,"American favorite shepherd's pie recipe, casserole with ground beef, vegetables such as carrots, corn, and peas, topped with mashed potatoes.","Elise Bauer","American favorite shepherd's pie recipe, casserole with ground beef, vegetables such as carrots, corn, and peas, topped with mashed potatoes.","15 minutes","50 minutes","Serves 4"
67,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,67,"2017-09-25 02:56:39","Slow Cooker Taco Soup","1 tablespoon olive oil 1 pound (450g) lean ground beef 1 1/2 cups (180g) diced yellow or red onions 2 to 3 cups (475ml to 710ml) chicken or beef broth (use more if you want a thinner soup) 1 15-oz. (425g) can diced tomatoes 1 15-oz. (425g) can black beans, drained and rinsed 1 15-oz. (425g) can kidney beans, drained and rinsed 1 4-oz. (115g) can chopped green chiles 1 1/4 cups (135g) corn kernels, fresh or frozen 2 1/2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon salt To serve: Tortilla chips, lightly crushed Sour cream Chopped cilantro Finely diced red onion Lime juice Chopped red onions Special equipment: 4-quart or larger slow cooker",,"1 Brown the beef with the onions (can be done a day or two ahead): Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add beef and onions and cook 2 to 3 minutes, until the ground beef is browned but not completely cooked and the onions are starting to look soft around the edges. Use your spatula to break up the ground beef into smaller pieces as it cooks. Remove from heat and use immediately, or refrigerate for a day or two until needed. 2 Combine the browned beef, onions and the remaining soup ingredients in a slow cooker and stir. Cover and cook on low for 6 to 7 hours. It's fine if the soup cooks a little longer or the slow cooker switches to the ""warm"" setting. 3 Serve the soup: Serve soup in bowls and top with crushed tortilla chips, sour cream, cilantro, red onion and lime juice. This soup will keep refrigerated for 1 week or frozen for up to 3 months.","This slow cooker taco soup with ground beef is one of my favorite recipes to make in the slow cooker, especially in the fall and winter months. The soup is so hearty and flavorful, and the beef gets so tender over the long hours of cooking. Let it cook all day and it just gets better. Note that you’ll need a few minutes to brown the beef before putting this soup into the slow cooker. Even briefly browning the beef gives it a better texture and flavor in the finished soup, and it also helps render out some of the fat before it goes into the slow cooker. Since I’m already browning the meat, I also like to cook the onions a little bit. This draws out their sweet flavor. You can brown the meat and onions a day or two ahead and keep them refrigerated until you’re ready to make the soup.. I love serving this soup with crushed tortilla chips for some crunch and also to complete the “taco” part of the soup. Add a healthy dollop of sour cream and it’s ready to eat!","Lisa Lin",,"This slow cooker taco soup with ground beef is so easy - and SO GOOD! Perfect for busy weeks. Flexible cooking times.","Lisa Lin","This slow cooker taco soup with ground beef is so easy - and SO GOOD! Perfect for busy weeks. Flexible cooking times.","10 minutes",,
68,3,"2017-09-12 03:24:17",Beef,1,"2017-09-12 02:50:14",Featured,68,"2017-09-25 02:56:41","Slow Cooker Cajun-Spiced Stuffed Peppers","1 pound (450g) lean ground beef 1 1/2 (225g) cups cooked brown rice 1 1/4 cups (150g) diced yellow onions 1 1/4 (115g) cups shredded mozzarella cheese 3/4 cup (80g) corn kernels (fresh or frozen) 1 1/2 teaspoons Cajun seasoning 1 teaspoon dried oregano 1 teaspoon sea salt 1/2 teaspoon paprika 5 to 6 large bell peppers Special Equipment: 4- to 6-quart slow cooker, though any size will work as long as the peppers will stand upright","Look for Cajun seasoning in the spice section at the grocery store. It is typically a mix of paprika, cayenne, garlic, cumin, oregano, and a few other dried spices. Be sure to buy bell peppers that are shaped like big cups and can stand upright on their own. You can also cook these peppers in the oven: Put them in a baking dish, cover with foil, and bake at 400F for 50 to 60 minutes. Slice one pepper open to make sure the beef has cooked through.","1 Mix the filling: In a large bowl, mix the ground beef, cooked rice, onions, 3/4 cup of the mozzarella cheese, corn, Cajun seasoning, oregano, sea salt and paprika together. The beef can be a bit difficult to break apart in the beginning. Using a fork can help. Set filling aside (or cover and refrigerate for up to 24 hours). 2 Prepare the peppers: Slice off the tops of the bell peppers. You don’t need to cut off a lot; just enough to get the stem off. Remove the seeds and membrane from the insides of the peppers. The peppers should look like little cups that are ready for stuffing. 3 Stuff each pepper with beef and rice filling. Carefully place each stuffed pepper into the slow cooker. (The stuffed peppers can also be covered and refrigerated for up to 24 hours before cooking.) 4 Set the slow cooker on low and cook for 4 to 5 hours. The peppers are done when the meat is cooked through. About 10 minutes before the peppers are done, sprinkle the remaining cheese on top of the peppers and close the lid. 5 Drain of excess liquid and serve: Carefully remove peppers from the slow cooker. Some of your peppers may have filled with some liquid. That’s perfectly normal. I like to gently tip the peppers over to drain the excess liquid before serving. Be careful when doing this, as the peppers may still be quite hot.","Have you ever tried making stuffed peppers in your slow cooker? These slow cooker Cajun stuffed peppers are great alternative to the usual oven-cooked method for busy weeknights. Just pop them into your slow cooker for a few hours, and you’ll have a tasty meal waiting for you. There are a few things to note when making this dish. First, when you’re shopping, look for bell peppers that are shaped like big cups and can stand upright on their own. Avoid peppers that are long and thin since they won’t hold much filling. To make sure the peppers can stand on their own, just prop them on any flat surface. When I’m shopping, I sometimes pull out my cell phone and see if the pepper can stand on the phone without wobbling. If a pepper doesn’t tip over, then you’ve got a good one! Also, make sure you note the cooking time on these peppers. These are ready in 4 to 5 hours, as soon as the meat is cooked through, and are best served soon after they are ready. This makes these stuffed peppers perfect for a day when you’ll be home for lunch and can start them cooking for dinner. The filling can also be prepared the night before and kept refrigerated. You could even stuff the peppers ahead of time so that all you have to do the next day is put them in the slow cooker. I know it’s tempting, but don’t try to push the cooking time much longer or leave these in the slow cooker all day while you’re at work. The peppers become very mushy and the meat overcooks when left in the slow cooker for too long – as I discovered to my dismay the first time I tried this recipe! Finally, you’ll notice that as the peppers cook, some liquid collects inside the peppers. Right before serving, I like to gently tip the peppers over to drain out the liquid. Serve the peppers on their own or with your favorite sauce!","Lisa Lin",,"Slow Cooker Cajun-Spiced Stuffed Peppers! 15 minutes to prepare, 4 to 5 hours in the slow cooker.","Lisa Lin","Slow Cooker Cajun-Spiced Stuffed Peppers! 15 minutes to prepare, 4 to 5 hours in the slow cooker.","15 minutes","4 hours","5 to 6 servings"