11
Jun
2010
Grilled Ginger Lemon Chicken
This ginger lemon marinade is a revelation – bright, spicy, sweet and savory all at once, it immediately became my new favorite way to treat chicken.
10
Jun
2010
Lemon Chicken Shish Kebab
I really love making shish kebab – it’s always praised effusively when made for friends and that pay off comes with very little work. Buy a bunch of veggies and a little meat, let them hang in some herbs and spices, thread on skewers, grill or broil and call it a day.
17
May
2010
Chicken Burritos
I know, I know – you’re saying right now what could be so glamorous about this burrito? For me, above all of the other perfectly seasoned toppings, is the inclusion of savory shreds of oaxaca cheese.
19
Apr
2010
Chicken Paillard with Arugula
This recipe is a playful take on the humdrum grilled chicken salad. Rather than constructing the plate as a salad topped with pannéed chicken breast, arugula and sun-ripe tomatoes are piled atop the protein.
25
Mar
2010
Ode to Chicken Soup
You know the jingle “I love eggs, from my head down to my legs”? I need an equivalent jingle for chicken soup, I just love it so. A lot of times, we turn to chicken soup in times of sickness, but for me it’s just so much more. From a small cup of chicken and [...]
25
Mar
2010
Matzoh Ball Soup
I grew up Catholic, replete with plaid jumpers and JMJ initialed on the tops of all test papers, and yet I’m unabashedly EEO in the kitchen. In the truest proof of this, I love love love to make matzoh ball soup.
25
Mar
2010
Chicken Noodle Soup
I love this soup because, unlike the canned variety, it’s a hearty, rib sticking soup brightened by the freshness of the ingredients. And, going back to my TPT palette, I am a sucker for egg noodles served any possible way. I should probably take out stock in Pennsylvania Dutch Brand – stock? Get it? I know you love soup puns – that’s why you’re still reading my ramblings ;)
23
Mar
2010
Chicken Satay with Peanut Sauce and Cucumber Relish
This recipe is not only simple, but also a nice alternative to your traditional barbecue. Throw your guests a curve ball and make some satay instead of the usual grilled chicken – it works great as not only an appetizer, but also as an entree with rice or as a protein in a deconstructed salad.
21
Mar
2010
Crispy Ginger Chicken
When you are looking for something crispy and delicious, but aren’t keen on a ton of calories or frying action over hot oil, these baked chicken breasts are perfect. The technique of dredging chicken in seasoned flour, spraying with cooking spray and then baking is a nice trick anytime you want chicken cutlets without the frying.
16
Mar
2010
Italian Chicken Soup
There’s something about the tender rice and chicken, salty parmasean and delicate bits of egg that make this a go-to for me whenever I need a bit of comfort. Making the stock from scratch is important, but in a pinch, you could make this with broth – just make sure you don’t leave out the egg and cheese.
14
Mar
2010
Chicken and Rice Soup (Canja)
This soup was a part of my collective food memories well before I had even worked behind a stove. Both my Brazilian and Sicilian ancestors believed in the power of chicken and rice soup, so as a kid, if I was feeling punkish, this is what I got. If I was REALLY sick, I had this soup without the veggies and chicken – just broth and either rice or pastina (itty bitty italian pasta as small as grains of rice). To this day, if I need a comforting meal, I make a pot of Canja or Italian Chicken Soup.
13
Mar
2010
Whole Roasted Chicken with Mushrooms and Herbes de Provence
This recipe uses butter and herbes de provence, a savory herb mix of thyme, lavender, fennel seeds, savory, and other assorted dried goodness. You can, however, use whatever dried herbs suit your fancy and also replace the butter with olive oil. Treat the chicken to whatever freshness you have on hand and make it your own. After all, it’s not Jim Perdue’s stinkin’ chicken. It’s yours.
10
Mar
2010
Chicken Salad with Tarragon and Apples
This chicken salad is the perfect marriage of sweet and savory, with the lovely zing of lemon and dijon to wake the whole thing up. Tender white meat chicken becomes moist and delicious in a fine poaching liquid of lemon and pepper. And if you can score a really good artisinal bread, it’s a treat and a half.
21
Feb
2010
Spicy Chicken Potstickers
You know I love you guys. And I have no problem with your dietary restrictions – I still want to fill your belly. Which is why, if you are not fine with swine, I am posting this lovely recipe for chicken dumplings. I call for no less than 4 types of pepper in these, so skip the chili oil and Sriracha (thai chili sauce) if you want it less piquant. If you aren’t down with meat of any kind, check out this recipe for Vegan Dumplings.