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Basil Chicken Stir Fry…..

Posted by on November 1, 2010

Stir frys are quite simple, healthy, and delicious.   I think it best to enjoy the ones you make at home as you can control the amount of oil that is used.  Use whatever vegetables you like.  Just remember that when you begin cooking to cook the vegetables that take the longest to cook first.

This recipe is a delicious combination of sweet and spicy with vegetables that have many different textures, so good!  Adjust the level of spice according to your own taste.  If you’d like it to “blow your head off,” add jalepenos at the end of step #5.

Have everything completely pan ready before you begin to stir fry.  Let’s not forget the rice!  Before you begin cooking, put the rice on the stove.  If using brown rice, count on at least 40 minutes of cooking time.  Begin cooking the stir fry after about 20 minutes.   If using white rice, rinse the rice thorougly through a fine sieve.  (this will prevent the rice from being too gummy or mushy)  Cook according to package instructions.  Once it’s on the stove, you’re ready to start cooking.

 I’ve assembled all my ingredients.  You can see in the very back a measuring cup with sauce ingredients ready to go.

Use a large heavy skillet.  It is important not to crowd ingredients in the pan.  Plenty of space will allow for nice browning on the chicken.  It will also make the stir fry cook very quickly.

Basil Chicken Stir Fry

2 large boneless chicken breasts, cut into small pieces
2 teaspoon cornstarch
1 tablespoon canola oil
2 pinches kosher salt
1 pinch black pepper
3 large cloves garlic, minced

For the veggies:

1 tablespoon canola oil
1 small red pepper, seeded and cut into thin strips
1 small orange pepper, seeded and cut into thin strips
6-8 button mushrooms, quartered
2 cups bok choy, chopped
1 cup sugar snap peas or pea pods
5-6 green onions, thinly sliced
1 small bunch fresh basil leaves
1 small jalepeno thinly sliced (optional, will really spice up the dish, use carefully)

For the sauce:

1 cup chicken broth (Better than Bouillon is great, mix just what you need)
1 tablespoon cornstarch
2 tablespoons low sodium soy sauce
1 tablespoon brown sugar
2 teaspoons toasted sesame oil
½ teaspoon chili garlic sauce (you can find in the Asian food section of the grocery store)
Sesame seeds for garnish (optional)

White or brown basmati rice cooked according to package directions

1) On a cutting board designated just for meat, cut the chicken breast into small pieces. Season with salt and  pepper and toss well with one teaspoon cornstarch to coat. (this will allow the chicken to brown nicely) Refrigerate until you’re ready to cook.
2) Prepare all vegetables and put into separate bowls.
3) Prepare sauce. Mix cooled chicken bouillon with cornstarch, whisk until blended. Add the soy sauce, sugar, sesame oil, and chili sauce, whisk. Set aside.
4) Heat a large heavy non stick skillet or cast iron skillet over medium-high heat until very hot. Add one tablespoon oil and add chicken breast. Cook for 10-15 minutes, or until chicken is nicely brown. Add garlic and cook for one minute. Remove from pan into a large bowl, cover with foil.
5) Add remaining tablespoon of oil. Add the bell peppers, cook for about 3 minutes. Add mushrooms and bok choy. Stir fry for about 5 minutes stirring often. Add snap peas and green onions. (add jalepenos here if you wish)  Cook for a couple of minutes.
6) Whisk the sauce ingredients until well blended and add to the pan with the veggies. Bring to a bubble. Add chicken back to the pan.  Add basil and mix well. Serve over brown basmati rice and garnish with sesame seeds. Serves 4.

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Chicken Satay with Peanut Sauce…..

Posted by on October 8, 2010
This is one of my favorite appetizers.  It is quite simple and easy to make ahead of time.  The peanut sauce is fantastic!  For a different twist, try tossing the grilled chicken pieces, a pinch of red pepper flakes,  and peanut sauce with a pound of hot angel hair pasta and  top with chopped cilantro….OMG, delish! 
Chicken Satay with Peanut Sauce

For the marinade:
4 tablespoons low sodium soy sauce
4 tablespoons lime juice
2 tablespoons canola or vegetable oil
2 teaspoons cumin
2 teaspoons turmeric
4 teaspoons coriander
2 lbs. boneless skinless chicken breast or thighs cut into 1” pieces
32 or more 6” bamboo skewers, soaked in water for 20-30 minutes

For the Sauce:
2 tablespoons oil
1/3 cup finely chopped onion
2 teaspoons chili powder
½ of marinade
1 cup creamy peanut butter
¼ cup brown sugar
1/2 cup water plus more if needed
Cilantro
Lime wedges

1) Combine all marinade ingredients and set aside. Cut the chicken into 1” pieces skewer 3 pieces per skewer. Pour half of the marinade over chicken and marinate for an hour.
2) For the sauce, heat oil in a medium saucepan over medium heat. Sauté onions for 5-7 minutes. Add chili powder and reserved marinade, brown sugar, and ½ cup of water. Continue over heat until very hot. Remove from heat and add peanut butter, carefully whisk until completely incorporated. Add additional water if the sauce is too thick. Loosely cover and set aside. To warm the sauce, do so in microwave on 50% power for 30 seconds at a time. Heat until just warm. If you over heat the sauce, the oil will separate.
3) Cook chicken over preheated grill 8-12 minutes. Serve with peanut sauce and garnish with cilantro and fresh lime wedges. Makes approximately 32 skewers.  Allow for 2-3 per person per serving.

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Chicken Fajita Brown Rice….

Posted by on September 2, 2010

Yet another way to use that brown rice you’ve squirreled away in your freezer!  Doesn’t this look delicious?  I’m here to tell you, it is…This dinner goes together in minutes.  I like to serve it over brown rice as a nice alternative to eating wrapped in tortillas.

Chicken Fajita Rice

1 lb. chicken tenders
1 medium onion, peeled and cut into ½” wedges
1 small red pepper, seeded and cut into strips
1 small green pepper, seeded and cut into strips
2 cloves garlic, minced
1 lime, juiced
2 tablespoons olive oil
1 pinch ground chipotle or 3 pinches of chili powder (chipotle is very potent!)
½ teaspoon salt
¼ teaspoon pepper
4 oz. shredded cheddar cheese
One batch of Spanish Brown Rice, recipe below

1) Season the chicken with chipotle, salt, and pepper. Heat a large heavy skillet over medium heat. Add 1 tablespoon of oil. Place seasoned tenders into hot skillet. Resist moving them around right away, don’t turn until the chicken starts turning white around the edges. You will have nice browning or caramelization this way. Once chicken is fully cooked, remove from pan and place on a plate, cover with foil.
2) Add remaining tablespoon of olive oil to the pan and add the prepared onion and peppers. Cook for about 10 minutes, stirring often.
3) While peppers are cooking, prepare brown rice, set aside.
4) Add garlic to pepper mixture, cook one minute. Add chicken tenders and juices on plate back to pan. Pour lime juice over chicken and vegetables.
5) Time to eat! Put ½ cup of hot rice onto plate, top with 1 ounce of shredded cheese and top with peppers and chicken strips. Makes 4 servings.  Garnish with baked tortilla strips if you like.

*Add a few shakes of your favorite hot sauce if you like a little extra heat
*Instead of serving over rice, simply top with baked tortilla strips. See recipe below.
*Add thinly sliced jalapeno peppers when cooking the peppers and onions if you wish.

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Roasted Whole Chicken with Fresh Herbs, Wine, and Potatoes…..

Posted by on August 14, 2010

We had our beloved newly engaged cousin Patrick and his lovely fiance, Shelygan over for dinner last night.  Mustn’t forget that we also had Patrick’s Mom, Sheila over as well.  Have I mentioned that she introduced Joe and I to each other roughly 8 years ago????  Another story for another time….

This was a very special occasion which of course, was very deserving of a very special celebratory menu.  I did what I usually do, I poured over different menus over and over again, changing every last detail of what I’d  be serving.  Whenever planning a menu for entertaining, I am sure to come up with something that will allow me to be with my guests, that’s the point, isn’t it?

Anyway, I’ve completely had it with the heat.  I confined myself to my kitchen, with a/c of course, and turned on my oven.  What’s not to love about lots of garlic, fresh herbs, and wine?  You put all of the deliciousness under the skin so that the meat has unbelievable flavor, even if eaten without the skin.  This dish is special enough for company, and easy enough for a weeknight.  Don’t forget to save the carcass for stock.  Wrap in plastic wrap and into a freezer bag, label and date.  Delicious stock for later!

Roasted Whole Chicken with Fresh Herbs, Garlic and Potatoes

1 3-4 lb. whole roasting or fryer chicken (roasters are larger, I love fryers)
3 sprigs of fresh rosemary
6 sprigs of fresh thyme
5 large cloves of garlic, minced
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon pepper
4 medium size russet potatoes, peeled and sliced into wedges
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon pepper
1 ½ cups white wine, can be sauvignon blanc, chardonnay, pinot grigio
1 16 oz. package petite frozen peas

1) Line a baking sheet that has 1” sides with non stick foil. Preheat oven to 325’.
2) Peel potatoes and cut into wedges. **Place in large bowl, cover potatoes with water. Set aside.
3) Remove rosemary and thyme leaves from stems, chop finely. Put into a small bowl. Peel garlic and mince, put into herb bowl. Add olive oil,  1 teaspoon kosher salt and  1/2 teaspoon pepper. Mix well. If you make ahead, you must refrigerate.
4) Remove giblets and rinse chicken. Pat dry with paper towel. Carefully run your fingers under the chicken skin, just to make space for the spices and garlic. Generously rub the spice mixture under skin throughout the entire chicken. Rub remaining mixture on outside of chicken and don‘t forget the underside. Place on prepared sheet.
5) Roast chicken for an hour.
6) Drain potatoes well. Put back into large bowl and drizzle with olive oil, add  1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well with your hands. Remove chicken from the oven and carefully arrange potatoes on same sheet as chicken trying not to overlap.
7) Roast another hour. Internal temperature of chicken should be 170’ or higher.
8) Remove from oven, allow to rest for about 10 minutes tented with foil. Carve and arrange chicken pieces, potatoes and peas on a serving platter. Pour juices over chicken and potatoes. YUM!
Makes 4-6 servings.

*If you would like to use chicken pieces instead of a whole chicken, simply put herbs under each piece. (4 breasts or a whole cut up chicken) Arrange potatoes and chicken on baking sheet at the same time. Bake at 375’ for 45 minutes. Add wine and bake another 15 minutes. Add peas and bake another 10 minutes.
**I soak the potatoes in water to keep them from turning brown while waiting to be cooked and to remove some of the starch.  I think they absorb more flavor after soaking.

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Homemade Italian Turkey Sausage….

Posted by on August 10, 2010

This is so incredibly simple and can be used in omelets, as a pizza topping, in quick pasta dishes, soups, *meat balls, and other traditional Italian dishes, just to name a few.  I like to toast the fennel first to bring out the flavor, this will give a true Italian sausage flavor.  If you like hot sausage, simply add more red pepper flakes.  Enjoy!

Turkey Italian Sausage

1 tablespoon whole fennel seeds, toasted
2 teaspoons olive oil
2 teaspoons dried oregano
1 teaspoon granulated garlic powder
½ teaspoon granulated onion powder
¼ teaspoon red pepper flakes (or more)
1 ¼ lbs. 93/7 ground turkey
½ teaspoon salt

1) Heat a small skillet over medium heat and toast the fennel seeds for a couple of minutes, watch closely and give the pan a shake every 30 seconds.  You will start to smell a lovely licorice scent.
2) Add olive oil to pan. Add garlic powder, onion powder, and red pepper flakes. Give a quick stir and add ground turkey. Season with salt.  Cook through, stirring often and breaking up meat with a spoon.

*For meat balls, simply toast the fennel, allow to cool, and mix all seasonings and raw ground turkey together in a mixing bowl until well blended.  Add to traditional meat ball ingredients.
*For breakfast sausage, simply add 1 teaspoon ground sage to the raw mixture.  Shape into patties and cook in a hot pan with a little olive oil.  Enjoy with Vanilla Yogurt Whole Grain Pancakes.

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Citrus Marinated Jerk Chicken with Fresh Mango Salsa….

Posted by on June 14, 2010

Are you enjoying all of the beautiful fruits presently available?  This is the perfect blend of sweet and spicy.  I love the contrast of the spicy chicken and the cool, fresh taste of the salsa.   Make plenty of chicken to enjoy later in the week.  Try a nice chicken sandwich with a slice of sharp cheddar and avocado slices or top a fresh crisp salad for a light supper.

Citrus marinated Jerk chicken
with Fresh Mango salsa

2 lbs. boneless chicken breast cutlets
Juice of one naval orange, one lemon, and two limes
2 tablespoons vegetable or canola oil

1) Place marinade ingredients in a gallon zip bag. Add chicken and marinade 30 minutes to one hour. Discard marinade.  Mix all spice mix ingredients together in a small bowl, set aside.
2)  Prepare salsa, refigerate covered.
2) Preheat gas grill for about 10 minutes. Season each piece of marinated chicken with spice mixture.
3) Grill on medium high heat for 6-8 minutes or until juices run clear.  Top with fresh salsa.

Spice mixture:

2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon rubbed sage
1 teaspoon allspice
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon sweet basil
1 teaspoon dried thyme
½ teaspoon cayenne

Salsa

2 naval oranges, cut away rind and pith, dice
2 ripe mangos, peeled and diced
½ fresh pineapple, peeled, cored, and diced
1 small red pepper, seeded and diced
1 small bunch fresh cilantro, chopped
3 tablespoons minced fresh chives
1 tablespoon fresh or bottled lime juice
1 tablespoon honey
Pinch salt

Gently mix all ingredients well. Refrigerate immediately.

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Orange & Ginger Glazed Chicken Kabobs….

Posted by on June 3, 2010
As you can see, I’m on an Asian kick!   Instead of Chinese “take out,” I’m going to call it Chinese “make in.”    Be sure to buy a good size chunk of fresh ginger, about two times the size of your thumb.  Use a whole fresh orange, the zest of the orange will give a very intense orange flavor.  Feel free to add red pepper flakes to the sauce if you like it spicy.  For sides, do anything you like.  I love brown jasmine rice and simple stir fry vegetables.  Would also be great with Thai peanut noodles..yum!
Orange & Ginger Glazed Chicken Kabobs

For the marinade:

3 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon peeled and minced fresh ginger
½ cup orange juice
1 ½ lb. boneless, skinless chicken breasts or thighs, cut into bite size pieces

For the glaze:

Zest and juice of one large orange
Enough orange juice to measure 1 cup
½ cup honey
2 teaspoons toasted sesame oil
3 slices fresh ginger, the size of a quarter
Sesame seeds
Orange slices & fresh green onions for garnish

1) If you’re using bamboo skewers, soak in water for 15 minutes before skewering chicken. Skewer chicken and place in a pan or container where they can lay flat. Whisk all marinade ingredients well and pour over skewered chicken. Marinade in refrigerator for an hour. (You can also marinade chicken pieces in a bag and skewer chicken later, I find this very messy.)

2) Wash and dry the orange. Zest the orange and set zest aside. Juice the orange into a 1 cup measure. Add enough additional orange juice to measure 1 cup. Pour into a small sauce pan, add ginger slices, and reduce over medium heat to ½ cup. Add honey and continue to simmer over medium heat for 5 minutes. Remove from heat and remove ginger slices. Add toasted sesame oil and orange zest. Allow to cool.

3) Preheat grill. Cook kabobs over medium high heat for 10-12 minutes. Generously brush glaze over chicken. Watch closely, the sugars will burn if you’re not careful. Place on serving platter, brush with additional glaze. Garnish with sesame seeds, green onions, and orange slices. Serve with steamed or vegetable fried brown rice and simple stir fried snap peas. Serve additional glaze on the side.

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Crispy Oven Fried Chicken…..

Posted by on May 12, 2010
Everyone LOVES fried chicken!  This is the easiest way to make a very authentic tasting “fried” chicken.  It takes minutes to prepare and it will certainly become a family favorite!  Serve for Sunday supper or bring to potlucks!  This will be your “go to” chicken recipe. 
Easy Oven Fried Chicken

1 whole cut up chicken, or 2-3 lbs of chicken pieces of your choice with bone and skin
Kosher salt & pepper
Dried thyme
1 ½ cups all purpose flour
Olive oil
1) Preheat oven to 400’. Line a cookie sheet (with sides) with Reynolds non stick foil.

2) Rinse chicken and drain well. Season each piece generously with salt, pepper, and thyme. Drizzle chicken pieces with one tablespoon of olive oil, toss to coat. Dredge each piece of chicken in flour and shake to remove excess flour. Place on foil lined sheet. Using a basting brush, baste each piece of chicken with drippings in pan after about 30 minutes of baking. Bake for 45 to 55 minutes. Enjoy!

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Grilled Chicken Salad with Jicama and Fresh Lime Cilantro Dressing…..

Posted by on May 5, 2010

This salad is delicious and satisfying.  There are many different flavors that come together beautifully with the lime cilantro dressing.   Elegant enough to serve guests for dinner.  Make the dressing, tortilla strips, and prep the salad ahead of time.  Grill the corn and chicken just before serving.  You can use frozen white corn, thawed, if you wish.  It seems there is always a few ears of corn leftover after a typical summer dinner.  Use them in this salad, deeeeelish!

Grilled chicken salad with jicama and lime cilantro dressing

For the tortilla strips:
8 corn tortillas, cut into ¼” strips
2 teaspoons canola oil
2 pinches salt

1) Preheat oven to 350’. Foil line a cookie sheet, place strips in center and drizzle with canola oil, toss gently. Sprinkle with salt and toss to evenly coat. Bake for 20-25 minutes, turning half way through.  Store in zip bag if you have any leftover.

For the salad:

1 head of romaine lettuce, thoroughly cleaned, drained, and cut into bite size pieces
2 plum tomatoes, seeded and diced
1 14 oz. can black beans, rinsed and thoroughly drained
1 small jicama, peeled and diced
2-3 ears of fresh cooked corn, grilled and cut off the cob (directions below)
4 oz. montery jack cheese, shredded

1) Combine the vegetables in a large bowl. When you’re ready to serve, pour dressing over salad and toss gently to coat.  Top with shredded cheese, sliced cooked chicken and tortilla strips.  Makes four servings.

For the dressing:

1 small bunch fresh cilantro, thoroughly cleaned and chopped
1 cup fat free plain yogurt
½ cup fresh or bottled lime juice
1/3 cup honey
2 tablespoons mayonnaise
1 teaspoon salt
½ teaspoon pepper

Place all ingredients into a blender and blend well.  Store in refrigerator until you’re ready to use.

FOR THE GRILL

2- 8 boneless, skinless chicken breasts
2 ears leftover corn on the cob, or 2 cups frozen white corn, thawed
2-4  teaspoons canola oil
Salt and pepper

1)  Put 1 teaspoon of canola oil in your hand and rub evenly over corn.  Season with salt and pepper.  Grill over medium high heat about 10 minutes, turning often, just to give it some color and grill flavor.  When cool enough to handle, hold corn straight up over cutting board and cut corn off cob with a serrated knife. 

2)   Coat chicken breasts with canola oil, salt, and pepper.  Cook over medium heat until juices run clear or internal temperature reaches 170′.  Slice into thin strips.

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Grilled Yogurt, Garlic, & Rosemary Marinated Chicken…..

Posted by on April 20, 2010
This is a very interesting way to marinate chicken.  The tang of the yogurt with the lemon juice really make for a tender result, and what’s not to love about rosemary and garlic?  Make it a day ahead for the best flavor.    
Grilled Yogurt, Garlic, and Rosemary Marinated Chicken

4-6 chicken breasts with skin and bone, or 2 lbs. chicken pieces of your choice with skin and bone
1 ½ cups plain fat free yogurt
5 large cloves fresh garlic, minced
2 tablespoons lemon juice, fresh or bottled
1 ½ teaspoons salt
1 teaspoon black pepper
6-8 springs fresh rosemary
1-2 large zip bags for marinating

1) In a small mixing bowl, add yogurt through pepper and mix well.
2) Pull skin up from each piece of chicken creating a pocket. With your hands, put 1-2 tablespoons of yogurt marinade and a sprig of rosemary under the skin, rub additional marinade over the back side of the chicken, place in a gallon size zipper bag, add any remaining yogurt marinade to the bag. Place bag of chicken in a large bowl and marinate in refrigerator overnight.
3) Heat grill on high for 5-10 minutes and clean with grill brush. Turn heat down to medium. Place chicken pieces skin side down on the hot grill. Allow to cook for several minutes (5-8) before turning. Adjust heat if it is cooking too fast. Cook approximately 45-55 minutes.

If you’d like to spend less time at the grill foil line a cookie sheet and bake at 350’ for 35 minutes, then proceed to the grill. Cook an additional 15-20 minutes on heated grill.

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