11 May Cold Curried Chicken Salad

From the Dallas Junior League Cookbook. Serves 12-14.

Ingredients:

  • 2 cups uncooked rice
  • 1 cup raw cauliflower buds, chopped in 1/4″ pieces
  • 8 ounces bottled creamy French dressing
  • 1 cup mayonnaise
  • 1 tablespoon curry powder, or more
  • 1 tablespoon salt
  • 1 1/2 teaspoon pepper
  • 1/2 cup milk
  • 6-7 cups cooked chicken, diced
  • 1 cup green pepper, chopped
  • 1 cup celery, chopped
  • 1 cup red onion, chopped

 

Directions:

  1. Toss chilled rice, cauliflower, and French Dressing. Chill in refrigerator.
  2. Mix mayonnaise, curry powder, salt, and pepper. Slowly mix in milk, then chicken. Refrigerate.
  3. Next day, combine rice and chicken mixtures with green pepper, celery, and onion.
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27 Apr Whole Chicken Cooked in a Romertopf Cooker

A Romertopf Cooker is a clay cooker (2 pieces) and is often oval-shaped. This cooking process enables the flavors to be retained and the food cooked to be extra moist and flavorful.

The cooker must be soaked in water for 30 minutes prior to use. Then, after the food is added, it is put in a cold oven (not pre-heated). Once in the oven, turn the temperature to 400 degrees and cook for 1 hour.

Ingredients:

  • 1 whole chicken, washed and dried
  • Onions
  • Carrots
  • Potatoes
  • Bouquet Garni (or any number of dried herbs you like)
  • Any leftover wine
  • Salt and pepper to taste

 

Directions:

  1. Put the chicken in the cooker, breast up.
  2. Salt and pepper the chicken.
  3. Cut up the vegetables in large chunks and place inside and around the chicken.
  4. Sprinkle with dried herbs and pour in any leftover wine you have.
  5. Place lid on cooker, and place in a cold oven.
  6. Cook for 1 hour at 400 degrees F.
  7. Remove from oven and place cooker on a tea towel on counter so it won’t break from cold contact with anything. Remove lid. Remove chicken and cut up.
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23 Jul Baked Chicken with Peaches

Ingredients:

  • 8 skinless, boneless Chicken Breast Halves
  • 1 cup Brown Sugar
  • 4 Fresh Peaches, peeled, pitted and sliced
  • 1/8 tsp Ground Ginger
  • 1/8 tsp Ground Cloves
  • 2 tbsp Fresh Lemon Juice

Directions:

1.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

2.  Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.

3.  Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.  8 servings

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14 May Chicken with Squash and Tomatoes

Ingredients:

  • 1 1/2 pounds Butternut Squash, halved, seeded, and sliced 1/4 inch thick
  • 4 Tomatoes, quartered
  • 4 Cloves Garlic, sliced
  • 3 tablespoons Olive Oil
  • Kosher Salt and Black Pepper
  • 4, 6-ounce Boneless, Skinless Chicken Breasts
  • 1/2 teaspoon Ground Coriander
  • 2 tablespoons Chopped Fresh Oregano

Directions:

  1. Heat oven to 425° F.
  2. On a large rimmed baking sheet, toss the Squash, Tomatoes, and Garlic with 2 tablespoons of the Oil, ½ teaspoon Salt, and ¼ teaspoon Pepper.
  3. Roast the Vegetables until the Squash is tender, 20 to 25 minutes.
  4. Meanwhile, heat the remaining tablespoon of Oil in a large skillet over medium heat.
  5. Season the Chicken with the Coriander, ½ teaspoon Salt, and ¼ teaspoon Pepper. Cook until golden brown and cooked through, 6 to 7 minutes per side.
  6. Serve the Chicken with the Squash and Tomatoes and sprinkle with the Oregano.

Makes 4 Servings. Per Serving: 361 Calories, 15g Fat, 3g Sat. Fat

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29 Oct Perfect Roast Chicken

Ingredients:

  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots cut into 2-inch chunks
  • 1 bulb of fennel, tops removed, and cut into wedges
  • Olive oil

Directions:

1.  Preheat the oven to 425 degrees F.

2.  Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

3.  Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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23 Oct Honey-Butter Baked Chicken

Ingredients:

  • 1 (3 to 3 1/2-pound) whole chicken, rinsed and patted dry
  • 1 tablespoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 6 tablespoons honey
  • 1 lemon, zested
  • 1 tablespoon lemon juice
  • 1 tablespoon room temperature unsalted butter
  • 1 tablespoon fresh thyme leaves

Directions:

1.  Preheat the oven to 400 degrees F. Arrange a rack inside a large roasting pan and set aside.

2.  Season the chicken both inside and out with the kosher salt and black pepper.

3.  In a small bowl, combine the honey, lemon zest and juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Using a pastry brush, brush half of the honey mixture over the chicken, as well as sprinkling half the thyme over the chicken and return the chicken to the oven.

4.  Continue to cook another 30 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees F. Remove the chicken from the oven and brush the remaining honey blend and sprinkle the remainder of the thyme over the chicken.

5.  Remove the chicken from the oven and transfer to a platter or cutting board to rest for 10 minutes before carving.

6.  To serve, spoon the sweet potatoes into the center of 4 large plates and arrange the chicken on top. Drizzle the chicken with any remaining pan juices and serve immediately.

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11 Sep Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

Ingredients:

  • 1 cup chopped cilantro leaves
  • 6 tablespoons extra-virgin olive oil
  • 3 large cloves garlic, minced
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 5 tablespoons dark brown sugar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons bottled hoisin sauce
  • 2 teaspoons balsamic vinegar
  • 1/2 cup plus 1 1/2 teaspoons lime juice, divided
  • 1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes
  • 2 large sweet potatoes, peeled and cut in 1/2-inch pieces
  • 2 tablespoons unsalted butter
  • 1 teaspoon chopped canned chipotle pepper
  • 1 teaspoon adobo sauce (from canned chipotle)
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon lime zest
  • Cilantro sprigs, for garnish

Directions:

1.  In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.

2.  In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.

3.  Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.

4.  Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs. 4 Servings

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26 Aug Tips for Grilling Chicken

Close the top: If your grill has a cover, always cook your chicken with the cover down. It will make your grill more oven-like, and your food will cook more evenly. Also, because the cover cuts off some of the oxygen, you’ll have fewer flare-ups.

Be patient: Resist the urge to continuously move the chicken around while it cooks.  Use long-handled tongs-Poking chicken with a fork will cause precious juices to escape.

Test for doneness: Make a small cut into the thickest part so you can be positive that it’s no longer pink inside. You can also use a meat thermometer to check if your meat has reached a safe internal temperature: 180 degrees F. for whole chicken, and 170 degrees F. for breasts.

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26 Aug Grilled Chicken Ratatouille

Ingredients

  • 4 boneless, skinless chicken breasts, (about 1 1/4 pounds)
  • 1 medium zucchini, halved lengthwise
  • 1 red bell pepper, halved lengthwise, stemmed and seeded
  • 4 small tomatoes, halved lengthwise
  • 1 small eggplant, cut into 1/2-inch-thick rounds
  • 1 medium red onion, cut into 1/2-inch-thick rounds
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh marjoram
  • 1 teaspoon salt
  • Canola or olive oil cooking spray
  • 1/4 teaspoon freshly ground pepper, 1 tablespoon red-wine vinegar

Directions

  1. Preheat grill to medium-high.
  2. Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.
  3. Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray. Grill the vegetables, turning once, until soft and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.
  4. Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.
  5. Transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with vinegar and the remaining herb mixture. Serve the grilled chicken with the ratatouille. 4 Servings
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21 Aug Chicken and Peach Curry

Ingredients

  • 2 large boneless, skinless chicken breasts
  • 1 Tbsp vegetable oil
  • 1/2 large onion, thinly sliced
  • 1 clove minced garlic
  • 2 tsp Thai red curry paste (for a hot curry, add 1/2 to 1 tsp more)
  • 1 Tbsp sugar
  • 1 tsp finely grated lime peel
  • 1 cup light coconut milk
  • 1 peach, skinned and sliced
  • 2 handfuls of fresh green beans
  • 1 small red pepper, (cayenne or other pepper) thinly sliced
  • 1/4 cup fresh basil leaves, thinly sliced,
  • 2 Tbsp coarsely chopped cilantro or green onion
  • Cooked rice

Directions

1.  Using a sharp knife, cut the chicken into 3/4-inch cubes; reserve.

2.  Heat oil in a wok or frying pan over high heat. Add the onion and stir-fry for 2 minutes. Add the chicken and the garlic and cook until the chicken is golden-brown and almost cooked through, about 5 minutes. Add the red curry paste, sugar, lime peel, red pepper, and coconut milk and stir until well mixed. Bring to a boil and cook for 2 minutes.

3.  Meanwhile, skin and slice the peaches. Add the green beans to the chicken mixture. Cook, stirring, for 2 minutes. Add peaches right before serving. Sprinkle with basil, green onions and cilantro. Serve over rice, serves 4

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