Lemon Chicken Breasts

This lemon chicken recipe, selected for Barefoot Bloggers, was easy to put together and came out moist and tasty. I served it with Couscous with Toasted Pine Nuts, which was a nice complement to the lemon flavor.

Source: Lemon Chicken Breasts, Barefoot Contessa How Easy Is That?

Ingredients

¼ cup good olive oil

3 tablespoons minced garlic (9 cloves)

⅓ cup dry white wine

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons freshly squeezed lemon juice

1 ½ teaspoons dried oregano

1 teaspoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin on (6 to 8 ounces each)

1 lemon

Directions

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 x 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and pepper and serve hot with the pan juices.

Oven-Fried Chicken

I was not looking forward to making this Barefoot Bloggers recipe, only because I’ve been trying to eat healthier lately and watch my calories. In my attempt to keep this dish healthier, I used boneless skinless chicken, not quite sure if it would work. In the end, I just thought of this dish as a rare and special treat, and it was, (even with my skinless chicken)!

This dish wasn’t difficult but it did take some time to prepare, starting with a buttermilk bath, coating and frying the chicken, and finally baking in the oven. The chicken comes out beautifully golden brown, juicy and tender with a delightful crunchy coating. So tasty! Thanks to Vicki of My Fare Lady for choosing this recipe.

Source: Oven-Fried Chicken, Barefoot Contessa Family Style

Ingredients

2 chickens (3 pounds each), cut in 8 serving pieces

1 quart buttermilk

2 cups all-purpose flour

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

Vegetable oil or vegetable shortening

Directions

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Chicken, Spinach, and Potato Hash

This one-pot dinner is a tasty and fairly healthy man-meal of chicken and potatoes. There’s nothing difficult about this dish. Once the chicken is cooked and cut into pieces, the dish comes together quickly. The flavors of the roasted chicken, the crispy potatoes, and the wilted spinach blend well together.

Source: Chicken, Spinach, and Potato Hash, Everyday Food, June 2010

Ingredients
2 bone-in, skin-on chicken breasts (6 to 8 ounces each)
Olive oil
Coarse salt
Freshly ground pepper
2 teaspoons fresh thyme leaves
1 ½ pounds Yukon gold potatoes, cut into ¾-inch pieces
2 large shallots
2 garlic cloves
½ pound spinach
Juice of a lemon

Directions
Preheat oven to 450 degrees F. Place chicken breasts on a rimmed baking sheet. Drizzle with 2 teaspoons olive oil and season with salt, pepper, and thyme. Roast until cooked through, 35 minutes. When cool enough to handle, discard skin and bones; cut chicken into bite-sized pieces.

Meanwhile, in a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, about 15 minutes; drain.

In a large skillet, heat 4 teaspoons oil over medium-high. Add 2 large shallots, diced small, and cook, stirring, until softened, 3 minutes. Add 2 garlic cloves, minced and cook 30 seconds. Add potatoes and cook, stirring often, until browned, 7 minutes. Add 2 tablespoons water, scraping up browned bits from pan with a wooden spoon. Cook, stirring often, until potatoes are golden brown, 5 minutes. Add chicken and ½ pound spinach, trimmed, washed, and coarsely chopped, and cook, stirring, until spinach wilts, about 2 minutes. Season to taste with salt, pepper, and fresh lemon juice.

Chicken Parmigiana

McHubby loves chicken parm, but I don’t make it very frequently. This Martha Stewart Living recipe is a lighter take on this classic dish. I was surprised at how quickly it came together. While it definitely is not as indulgent as the regular version, it was still pretty tasty. I served over a bed of whole-wheat pasta.

Source: Chicken Parmigiana, Martha Stewart Living, February 2010

Ingredients
3 ounces baked whole-grain wheat crackers, such as Triscuits (about 12)
⅓ cup fresh flat-leaf parsley
½ teaspoon dried oregano
Coarse salt and freshly ground pepper
1 can (28 ounces) diced tomatoes (no salt added), with juice
½ medium onion (3 ounces), coarsely chopped
2 garlic cloves, coarsely chopped (2 teaspoons)
1 tablespoon extra-virgin olive oil
2 large egg whites
6 boneless, skinless chicken breast halves (6 ounces each)
3 ounces part-skim mozzarella cheese, grated (about 1 cup)
1 ounce Pecorino Romano cheese, finely grated (about ½ cup)

Directions
Preheat oven to 425 degrees F. Pulse crackers, parsley, oregano, and 1 teaspoon salt in a food processor until finely ground. Season with pepper, and transfer to a plate. Puree tomatoes with juice, onion, garlic, and ½ teaspoon salt with an immersion blender on in clean food processor until smooth.

Coat a 9-by-13-inch baking dish with oil. Lightly whisk egg whites, and transfer to a shallow dish. Dip each chicken breast half in whites to fully coat; let excess drip off. Dredge chicken in crumb mixture, lightly pressing, to coat both sides.

Transfer chicken to prepared baking dish, and flip once to coat in oil. Bake until crisp, about 10 minutes.

Pour tomato sauce over chicken, allowing some sauce underneath each piece. Top with cheeses, and bake until bubbling and top is lightly browned, 15 to 20 minutes.

Indonesian Ginger Chicken

You gotta love recipes that have only five total ingredients, especially when they are so full of flavor like this one! Even with a busy work week, this dish is easy enough to pull together. I made the marinade and let the chicken soak in the sauce overnight. Then I popped the baking pan in the oven when I came home from work—too easy! The chicken came out browned, moist, and delicious with the flavors of the ginger and honey permeating the meat.

I served this dish with basmati rice and roasted carrots to round out dinner. Thanks to Todd of A Cooking Dad for selecting this Barefoot Bloggers recipe.

Source: Indonesian Ginger Chicken, Barefoot Contessa

Ingredients
1 cup honey
¾ cup soy sauce
¼ cup minced garlic (8 to 12 cloves)
½ cup peeled and grated fresh ginger root
2 (3 ½ pound) chickens, quartered, with backs removed

Directions
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

Favorite Chicken Pot Pie

Today, we had our first snow of the season. I was craving chicken pot pie, the piping hot comfort food of childhood that everybody loves! I won’t lie—this recipe takes some time to prepare. It was more involved than I usually make, but it’s a snowy Saturday and some meals are just worth the effort and time it takes. However, you can certainly split the work for this recipe and do some of the steps ahead of time (like roasting the chicken breasts or making the pastry).

This is an easy recipe to add your own touches, as well. You can add celery or potatoes, and you can substitute leftover Thanksgiving turkey for the chicken. I added a large clove of minced garlic. Also, instead of making individual servings, I made a large pot pie in an oval casserole.

This dish is absolutely superb! The filling was perfectly flavored and the sauce was nicely thickened and bubbly hot. And the crust was light, flaky, and beautifully browned. Oh, so yummy! This dinner really hit the spot!

Source: Chicken Pot Pie, Barefoot Contessa

Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 ½ sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
¾ cup all-purpose flour
¼ cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 ½ cups frozen small whole onions
½ cup minced fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon baking powder
½ cup vegetable shortening
¼ pound cold unsalted butter, diced
½ to ⅔ cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions
Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to ½-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Chicken Chili

This dish was selected as part of the Barefoot Bloggers Recipe Challenge. I usually like beefy chili recipes, but I was willing to give this a try. After all, it is one of Ina’s recipes! I roasted the chicken ahead of time, so it came together pretty quickly, other than the simmering time.

The verdict? This lighter, healthier chili was tasty, but it wasn’t my favorite. I didn’t think it was spicy enough—I would probably add a chopped chipotle pepper.

Source: Chicken Chili, Barefoot Contessa Parties!

Ingredients
4 cups chopped yellow onions (3 onions)
⅛ cup good olive oil, plus extra for chicken
⅛ cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
¼ teaspoon dried red pepper flakes, or to taste
¼ teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
¼ cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper

For serving:
Chopped onions, corn chips, grated cheddar, sour cream

Directions
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into ¾-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Teriyaki Chicken with Pickled Cucumbers

Teriyaki chicken reminds me of my grandmother, who made it almost weekly for dinner. Its sweet salty flavor permeates the meat of the chicken. When the chicken is grilled, the smokiness just adds another layer of wonderful flavor. This recipe pairs the chicken with pickled cucumbers, which gives me a great way to use the cukes I received in my latest CSA bag.

Source: Teriyaki Chicken with Pickled Cucumbers, Bobby Flay

Ingredients
2 cups mirin
1 cup sake
1 cup soy sauce
1 cup pineapple juice
6 tablespoons sugar or honey, plus 1 tablespoon
1 (3 to 4-inch) piece fresh ginger, cut into coins
¾ cup rice vinegar
Pinch red pepper flakes
½ teaspoon salt plus extra salt and freshly ground black pepper, for seasoning
2 English cucumbers, sliced ¼-inch thick
4 bone-in chicken breasts
4 drumsticks
4 chicken thighs

Directions
Heat grill to medium. Whisk together the mirin, sake, soy sauce, pineapple juice, 6 tablespoons sugar or honey, and ginger in a medium saucepan and cook on the grates of the grill until the sugar has melted and the mixture has thickened slightly, about 15 minutes. Remove from the heat and let the sauce cool completely.

Whisk together the rice vinegar, 1 tablespoon sugar, red pepper flakes, and ½ teaspoon salt in a medium bowl. Add the cucumbers and stir to combine. Cover and let marinate in the refrigerator for at least 1 hour.

Heat grill to medium. Lightly season the chicken with salt and pepper. Place the chicken on the grill, skin side down, and grill until golden brown and slightly charred, about 4 to 5 minutes. Brush with some of the teriyaki sauce, turn over, and continue grilling and brushing with the sauce every few minutes until cooked through, about 25 more minutes. Transfer to a platter with the marinated cucumbers and serve.

Lemon-Garlic Herbed Chicken

This lovely chicken dish imparts the aromas and flavors of the lemon, garlic, and herbs from soaking in the marinade. The preparation is so easy, it takes only minutes to make the marinade.

You can also place the chicken pieces in a freezer bag with the marinade so that it is ready whenever you want to have an effortless weeknight dinner.

Source: Lemon-Garlic Herbed Chicken, Complete Outdoor Living Cookbook, Williams-Sonoma

Ingredients
¼ cup olive oil
1 teaspoon finely chopped lemon zest
Juice of 1 large lemon
1 teaspoon soy sauce
1 teaspoon finely chopped fresh rosemary, plus sprigs for garnish
1 teaspoon finely chopped fresh thyme, plus sprigs for garnish
3 cloves garlic, minced
⅛ teaspoon cayenne pepper
1 frying chicken, about 3 ½ lb, quartered
1 cup water

Directions
In a large bowl, combine the olive oil, lemon zest and juice, soy sauce, chopped rosemary and thyme, garlic, shallot, cayenne, and salt and pepper to taste. Whisk until well blended. Taste and adjust the seasonings.

Add the chicken quarters and turn to coat evenly. Cover and marinate in the refrigerator for 2-4 hours.

Preheat an oven to 425 degrees F. Remove the chicken from the marinade, reserving the marinade, and place on a rack in a large roasting pan. Pour the 1 cup of water into the pan. Roast, basting occasionally with the reserved marinade up until the last 10 minutes of cooking, until golden brown and the juices run clear when a thigh is pierced, 45-50 minutes. An instant-read thermometer inserted into the thickest part of a thigh away from the bone should register 180 degrees F.

Remove from the oven and transfer to a transportable serving platter. Garnish with the herb sprigs, then cover with aluminum foil until ready to serve. Serve warm, at room temperature, or chilled.

Asian Noodle Salad with Chicken and Cilantro

This quick-to-prepare salad is light, refreshing, and flavorful—perfect for lunch or dinner. I used a store-bought rotisserie chicken for convenience, and McHubby took it apart and shredded the meat for the salad.

Source: Asian Noodle Salad with Chicken and Cilantro, Everyday Food, June 2009

Ingredients
1 tablespoon olive oil
1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
3 tablespoons minced fresh ginger
3 garlic cloves, minced
Coarse salt and freshly ground pepper
¼ cup dark-brown sugar
¾ cup rice vinegar
4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature
1 package (8.8 ounces) cellophane (bean-thread) noodles, prepared according to package instructions
1 English cucumber, cut into 3-inch sticks
2 cups fresh cilantro leaves

Directions
In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).

Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.

Chicken Biryani

I love Indian food, and Chicken Biryani is one of my favorite dishes. Biryani originated in Persia and/or Arabia, but it is found in a number of cuisines today. It is an exotic, aromatic rice dish of layered flavors made with spices, meat, and vegetables. Biryani usually denotes a dish where the rice is cooked separately from the other ingredients. Traditional biryanis are a labor of love, requiring much time and effort to prepare…much more than I am willing to put forth quite yet. I found this simplified recipe in Cooking Light and thought I’d give it a shot.

As I was cooking this dish, adding the spices to my pan, the aroma was tantalizing. It smelled like the biryanis I’ve ordered in restaurants! I was skeptical about the cooking time after adding the rice, and I was right. It took much longer for the rice to become tender than the recipe called for. In the end, the flavor was clearly not the same as those that I’ve had before, but for an abbreviated recipe, this was pretty tasty.

Source: Chicken Biryani, Cooking Light, January/February 2009

Ingredients
2 teaspoons canola oil
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 cup chopped onion (1 medium onion)
1 jalapeno pepper, seeded and minced
1 teaspoon minced fresh ginger
1 ½ teaspoons garam masala
¾ teaspoon ground cumin
½ teaspoon salt
2 garlic cloves, minced
2 cups chopped plum tomato (about 2 tomatoes)
1 cup uncooked basmati rice
⅓ cup golden raisins
1 (14-ounce) can fat-free, less-sodium chicken broth
¼ cup chopped fresh cilantro
¼ cup sliced almonds
4 lime wedges

Directions
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes. Add onion and jalapeno; sauté 3 minutes. Add ginger, garam masala, cumin, salt, and garlic; sauté 30 seconds. Add tomato, rice, raisins, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.

Grilled Chicken with Toasted Chiles, Coconut Milk, Lime, and Crushed Peanuts

McHubby takes the credit as the primary cook this time. He selected the recipe and did most of the work to prepare the dish, which was delicious! After making the sauce last night, we were able to grill the chicken tonight and quickly assemble the dish.

I have to say that the sauce required the most time and effort in preparing this recipe. The sauce is the key element of this dish—it’s where the flavor is. It has a delicate, smooth, buttery sweet flavor. The gorgeous orange-red color comes from the blend of the chiles and turmeric. The peanut-cilantro garnish perfectly complements the flavor of the sauce in this tasty dish.

Source: Grilled Chicken with Toasted Chiles, Coconut Milk, Lime, and Crushed Peanuts, Boy Gets Grill

Ingredients
For the sauce:

3 dried New Mexico chiles
2 tablespoons mild vegetable oil, such as canola
1 small red onion, coarsely chopped3 cloves garlic, coarsely chopped
2 teaspoons turmeric
1 (14-ounce) can unsweetened coconut milk
¼ cup canned cream of coconut
Juice of 1 lime, or more to taste
1 tablespoon honey
Salt and freshly ground black pepper

For the chicken:
¾ cup roasted peanuts, coarsely chopped
3 tablespoons chopped fresh cilantro leaves
8 skinless, boneless chicken breast halves
Olive oil
Salt and freshly ground black pepper

Directions
For the sauce:
Heat your grill to high or heat a heavy skillet on the stove.

Place the chiles on the grill and toast on each side for 20 seconds. Remove from the grill, discard the chile stems and seeks, and coarsely chop the chiles. Leave the grill on if you’ll be cooking the chicken right away.

Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes; do not brown. Add the turmeric and cook for 1 minute. Add the coconut milk, cream of coconut, and chiles and cook for 10 minutes.

Transfer the mixture to a blender and blend until smooth, or use a handheld blender in the pot. Add the lime juice and honey and blend again. Strain the mixture into a bowl and season to taste with lime juice, salt, and pepper. (The sauce can be made a day in advance, covered, and kept refrigerated. Rewarm before serving.)

For the chicken:
Heat your grill to high.

Combine the peanuts and cilantro in a bowl and toss together. Brush the chicken on both sides with oil and season with salt and pepper.

Grill the chicken until browned and firm, about 3 minutes. Turn the breasts over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through, about 3 minutes more.

Remove the chicken to a platter or serving plates and drizzle with the sauce. Sprinkle the peanut-cilantro mixture over the chicken and serve immediately.

Chicken Enchiladas

In honor of Cinco de Mayo, we cooked chicken enchiladas for dinner at home tonight. (It beats fighting the crowds to get a table at a local restaurant!) I was pleasantly surprised at how quickly these came together. McHubby helped by shredding the chicken for me and making the Spanish rice and beans side dishes. The enchiladas were flavorful and spicy, with a touch of contrasting sweetness from the corn and tomatoes. This recipe makes 16 enchiladas, so you can easily cut it in half.

Source: Chicken Enchiladas, Tyler Florence

Ingredients
3 tablespoons vegetable oil
1 ½ pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
½ teaspoon all-purpose flour
16 corn tortillas
1 ½ cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions
Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium

heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, sauté 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon ¼ cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Thai Chicken Curry

I’m always looking for quick and easy dishes to make for weeknight dinners, but they still have to taste great. This recipe delivered on both counts. It certainly was fast enough—it came together in minutes! From the first step of whisking together the coconut milk and Thai curry paste, my kitchen was perfumed with a familiar spicy sweet aroma. To keep this dish on the healthy side, I used "light" coconut milk and served with steamed brown rice, thanks to my handy rice cooker.

Adapted from: Thai Chicken Curry, Bon Appétit, August 2000

Ingredients
1 14-ounce can unsweetened coconut milk, whisked to blend
1 ¼ teaspoons Thai curry paste
1 large red bell pepper, cut into ⅓-inch-wide strips
1 medium onion, thinly sliced
1 pound chicken tenders, cut crosswise in half
1 tablespoon (packed) brown sugar
1 tablespoon fish sauce (nam pla)
⅓ cup thinly sliced fresh basil
1 tablespoon fresh lime juice

Salt and freshly ground black pepper

Directions
Bring ¼ cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining ingredients and simmer 1 minute. Season to taste with salt and freshly ground black pepper.

Chicken Noodle Soup

I’ve been sick for the past few days, and there are several things I do to self-comfort when I’m not feeling well. Ever since I was very young, my mother swears that fresh-squeezed orange juice always cures me. But I also crave the comfort and magical healing powers of chicken noodle soup. I usually try to keep some of this soup in the freezer to have on hand when the need arises, but this recipe is easy enough that I can usually muster the energy to prepare it even when I’m under the weather. Once you try this recipe, you will never settle for the canned soup again.

Source: Chicken Noodle Soup, Williams Sonoma Soup

Ingredients
6 cups chicken stock or prepared broth
1 skinless, boneless whole chicken breast, about ½ pound
1 yellow onion, finely diced
2 carrots, peeled, halved lengthwise, and thinly sliced
2 celery stalks, thinly sliced
2 ounces dried thin egg noodles
3 tablespoons finely chopped fresh flat-leaf (Italian) parsley
Salt and freshly ground black pepper

Directions
In a large saucepan over medium-high heat, bring the stock to a simmer. Add the chicken breast and simmer just until tender and no trace of pink remains, 8-10 minutes. Remove from the heat and let the chicken cool in the liquid. Transfer the chicken to a cutting board and cut into 1-inch cubes. Set aside.

Return the chicken stock to a simmer over medium-high heat and add the onion, carrots, and celery. Simmer until the vegetables are slightly softened, about 10 minutes, skimming away any foam that rises to the surface of the stock.

Add the cubed chicken, noodle, 2 tablespoons of the parsley, and salt and pepper to taste. Simmer until the noodles are tender, about 3 minutes.

Ladle the soup into warmed bowls and sprinkle with the remaining 1 tablespoon parsley. Serve immediately.

Ina’s Chinese Chicken Salad

Whenever I come across a recipe with a long list of ingredients, I approach with caution. I was relieved that I already had most of the ingredients in my cabinets. This dish came together pretty easily. I only used 3 chicken breasts, but they were really large. After the chicken finished cooking, I put McHubby on chicken shredding duty while I worked on the dressing. I was hesitant to use the full amount of salt after reading the reviews online, but I ended up using the 2 teaspoons anyway, probably because my soy sauce was low-sodium. I also doubled the amount of honey for a slightly sweeter flavor.

In the end, we liked this dish. I served over thin oriental noodles, like udon. Thanks to McKenzie of Kenzie's Kitchen for selecting this Barefoot Bloggers recipe.

Source: Chinese Chicken Salad, Barefoot Contessa Parties!

Ingredients
4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
½ pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted

For the dressing:
½ cup vegetable oil
¼ cup good apple cider vinegar
3 tablespoons soy sauce
1 ½ tablespoons dark sesame oil
½ tablespoon honey
1 clove garlic, minced
½ teaspoon peeled, grated fresh ginger
½ tablespoon sesame seeds, toasted
¼ cup smooth peanut butter
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper

Directions
Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Roast Chicken and Vegetables

I make a roast chicken every couple of weeks or so. I love that it takes so little prep time to make and looks so impressive! It’s a classic and healthy “one pot” meal. When you’re finished eating the bird, save the carcass for making chicken stock later.

This is the basic recipe I use for a roast chicken, but there is some flexibility with the ingredients. I usually use up whatever fresh herbs I have on hand. Also, I usually just use extra-virgin olive oil instead of butter to lighten the calories, but coating the bird with butter adds flavor and really helps it brown beautifully.

For tonight's dinner, I used 5 leeks instead of the onion, giving a more earthy flavor. I also used a handfull of thyme and dill instead of rosemary.

When using leeks, it's very important to clean them well. They tend

to hold in sand and grit within the leaves. Trim off the roots and the tough, dark green ends of the leaves. Quarter the leek lengthwise part of the way down. Rinse well under cold running water, slightly pulling the leaves apart to wash the dirt away.

Source: Roast Chicken and Vegetables, Bride & Groom First and Forever Cookbook

Ingredients
3 carrots, cut into thirds
6 small red new potatoes, quartered if large
1 medium yellow onion, cut into 6 wedges
3 tablespoons unsalted butter, melted, or olive oil
Kosher salt and freshly ground pepper
1 chicken (3 to 4 pounds)
1 lemon, quartered
2 fresh rosemary sprigs
4 cloves garlic, peeled and smashed

Directions
Preheat the oven to 425 degrees F.

Put the carrots, potatoes, and onion in a 9-by-13-inch glass baking dish. Toss the vegetables with 1 tablespoon of the butter. Season with kosher salt and pepper to taste. Spread the vegetables to the edges of the baking dish, making room for the chicken.

Remove the neck and giblets from the cavity of the chicken and discard. Rinse the bird under cold running water and pat dry. Put the chicken, breast-side up, in the center of the baking dish. Brush the chicken with the remaining 2 tablespoons butter. Season the cavity and skin generously with kosher salt and pepper to taste. Put the lemon quarters and rosemary sprigs inside the cavity. Put the garlic cloves under the chicken to prevent them from burning.

Roast for 45 minutes. Remove the dish from the oven. Using tongs, tilt the chicken, pouring the juices from the cavity onto the vegetables, and shake to coat. Baste the chicken with the pan juices. If the bird is browning too quickly, cover with aluminum foil. Continue roasting until the chicken is a deep golden brown and the juices run clear when the tip of a knife is inserted into the thigh joint, or until an instant-read thermometer inserted into the thigh, away from the bone, registers 170 to 175 degrees F, 25 to 30 minutes more.

Transfer the chicken to a platter, cover loosely with aluminum foil, and let stand for 10 to 15 before carving. Using the back of a spoon, mash the garlic and squeeze some lemon into the pan juices. Toss the juices with the vegetables. Carve the chicken and serve the vegetables alongside. Drizzle any remaining juices over the chicken.

Chicken Piccata

I was excited to see this dish as the next Barefoot Bloggers selection, (thanks to Noodle Nights and Muffin Mornings). I’ve made this recipe before, and not only is it a pretty easy dish to prepare but it’s also delicious. I included capers since many piccata dishes have them, and I like the flavor they add. I paired this dish with a salad of mixed greens and lemon vinaigrette.

Source: Chicken Piccata, Barefoot Contessa at Home

Ingredients

4 split (2 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 extra-large eggs
1 tablespoon water
1 ½ cups seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
⅓ cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
½ cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to ¼-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1 teaspoon salt, and ½ teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 2 tablespoons of olive oil in a large sauté pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the sauté pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, ½ teaspoon salt, and ¼ teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Mu Shu Chicken Wraps

McHubby and I often pack and take our lunch to work. While I can appreciate a good PB&J every now and then, sandwiches can be pretty boring to take every day. So I try to find recipes that are quick to make, easy to pack, and delicious. This one is made in the slow cooker. Then we pack the shredded chicken, napa cabbage, and tortillas separately—ready to assemble for lunch.
The original recipe is listed below, but I also added one clove of garlic, minced.

Source: Mu Shu Chicken Wraps, Southern Living Slow Cooker Cookbook

Ingredients
1 medium onion, diced
2 pounds skineed and boned chicken thighs
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon sesame or vegetable oil
¾ cup hoisin sauce
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons rice wine
¼ teaspoon ground ginger
8 (6-inch) flour tortillas (I used wheat flour tortillas) 3 cups shredded napa cabbage
½ cup thinly sliced green onions

Directions
Place onion in a 3- or 4-quart slow cooker.

Sprinkle chicken evenly with salt and pepper. Brown chicken 2 to 3 minutes on each side in hot oil in a large skillet over medium-high heat. Remove skillet from heat, and place chicken on top of onion in slow cooker.

Whisk together hoisin sauce and next 4 ingredients; pour over chicken. Cover and cook on high 1 hour. Reduce heat to low and cook 5 hours. Shred chicken in cooker with fork.


Top each tortilla evenly with cabbage, chicken, and green onions. Fold bottom edge of each tortilla in to hold filling; roll tortilla crosswise, and, if desired, secure with wooden picks or parchment paper. Makes 8 servings.

Favorite BBQ Turkey Meatloaf

I used to make another turkey meatloaf with more classic meatloaf flavors. After trying this recipe, this has become one of McHubby's favorite dishes. Use your favorite BBQ sauce or make your own. (Neely's recipe for BBQ sauce is available in the source link, and it's delicious!)

Source: The Neelys BBQ Turkey Meatloaf

Ingredients
1 tablespoon BBQ Seasoning (recommended: Penzeys)
1 teaspoon crab boil seasoning, (recommended: Old Bay)
3 tablespoons soy sauce
1 large egg, lightly beaten
1 1/2 cups BBQ Sauce, reserving 1/2 cup for the top
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 cup chopped red onion
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
2 cloves garlic, chopped
2 pounds lean ground turkey
1 1/2 cups bread crumbs

Directions
Preheat the oven to 350 degrees F.

In a large bowl, mix BBQ seasoning, crab boil seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce.

In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix.

Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands.

Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes.