Southwestern Salad

Hey People! Here's another recipe. It's for a salad I made the other day. I really don't know what to call it- it kinda has a Southwestern or Tex-mex, or Mexican flair. I think you will really enjoy it. 

For the Chicken Marinade:

3 skinless chicken breasts

1 tbsp smokey chipotle pepper hot sauce

1 tsp cumin

1 tsp paprika

1 tsp ancho chili powder

2 limes, juiced 

Directions:

Mix all listed ingredients together and marinate chicken for at least one hour. 

Heat a skillet on high and sear your chicken. Lower the heat to medium and cook chicken until no pink remains. Let the chicken rest for 10 minutes and then slice on a diagonal. 

Avocado Marinade:

1 avocado, cubed

1/2 tsp garlic powder

1/2 tsp cumin

1/2 tsp hot mexican chili powder

1/4 tsp coriander

1 lime, juiced

Salt

Pepper

Directions:

Combine all spices and season to taste with salt and pepper. Toss cubed avocado in marinade and let sit for for 15 minutes. 

Salad Ingredients:

Lettuce of your choice

Cucumber

Grape Tomatoes 

Red, yellow, orange bell peppers, thinly sliced

Red onion, thinly sliced

Jalapeno, thinly sliced, optional

Sliced olives, optional

Directions:

Toss all salad ingredients together and top with as much sliced chicken and avocado as you want. Oh, don't forget to top it with my Southwestern Vinaigrette.

Lemon and Rosemary Roasted Chicken

Hey People! So I've allowed a serious lapse in time to occur between postings. I am so sorry. Our family went on vacation to Hilton Head because Joe promised Ellie we would take her to the beach. We had tons of fun but I should've posted before we left so the blog wouldn't seem so neglected. The good news is I am back with a few delicious recipes.

To start us off I have a seriously yummy roasted chicken recipe. I roast two at a time because that it what works for my family. There are only three of us but this chicken is addictive and if I don't make two then I kinda feel like I have wasted an opportunity to ensure we have leftovers. Let me tell you, you will want leftovers.

This recipe can take a little bit of time and effort so roasting two means you can enjoy the fruit of your labor. I hope that last sentence didn't scare you. If it did, I take it back. I know a few people who are totally frightened or grossed out by the idea of roasting their own chicken. In both of those situations I encourage folks who really want to try it put on their big girl or boy pants and get to work. You will not regret it.

Okay, enough talking, let's get to it.

You'll Need
Two 5 lb chickens
6 carrots, rinsed and peeled
1 lemon, washed and 2 tbsps of zest gathered
2 onions
4 stalks celery
1/2 lb rinsed small potatoes (I used red and gold)
4 sprigs fresh Thyme
4 sprigs fresh Rosemary
2 sprigs fresh Sage
4 garlic cloves
1/2 stick butter, soft at room temp
1 tbsp olive oil
1 tbsp lemon pepper
Chicken Stock
Kosher Salt
Fresh Ground Pepper













Okay. Now that you have your ingredients, let's break up the steps. First, preheat your oven to 425 degrees.

Herb Butter
Take the 1/2 stick butter and pour your olive oil over it. Take 2 springs each of your fresh herbs, removing them from their stems and chop finely. Sprinkle them over your oil and butter along with the lemon zest. Now, take a fork and push the zest and herbs into the butter. Add a good pinch of salt and pepper. Mix and fold  until everything is incorporated into the butter.
If you make this really far ahead you can roll the mixture into a log with parchment paper and store in the 'fridge, otherwise just cover and leave in a cool place. You want it to be soft for spreading all over and in your chicken.

Veggies
1. Cut your carrots, onion, celery and lemon into 4 equal parts.
2. Finely mince the remaining herbs and garlic and set everything aside.

Chicken
1. Remove the giblets and any loose parts from inside the chicken.

2. Rinse the chicken and pat dry with paper towels. Oh, you'll want to get rid of those paper towels asap. They'll be kinda' sticky icky after patting dry the chicken.

3. Sprinkle the inside cavity of the chicken with 1 heaping tbsp of Kosher salt. Also season the outside with heaping tbsps of kosher salt, pepper and lemon pepper. Just get it seasoned and rubbed in. Let this sit for around 30 minutes. That's right- I cover my chicken with foil and let that salt and pepper absorb into that skin. Do it! It also allows your chicken to come to room temp which is the best way to get a juicy chicken.

4. Once the 30 minutes passes, stuff the cavity of each bird with two quarter chunks of the lemon, celery, carrot and onion. Toss the remaining veggies, herbs and garlic together and place in the bottom of the pan, surrounding the chicken.

5. Take your herb butter and rub it between the skin and the meat of the chicken as well as on the skin. If you have some butter left over just put it on your veggies.

6. Truss your chicken if you want-

• Bend the wings back behind the chicken's body. They should stay put. It will look just like if you put your arms behind your head relaxing. 
• Cut two small slits in the loose flappy skin near the cavity of the bird and cross each leg over and insert it into the small slit. The bird will have crisscross legs and the legs will stay crossed for most of the cooking time. Mine tend to pop open near the end but I've never had a dry bird so it doesn't bother me.

         OR

•  get some kitchen twine and get ta' tying. 

7. Pour just enough chicken stock into the bottom of your roaster so that it coats the the bottom area of the pan. You don't want it to rise up the sides but you do want enough to cover the bottom.

8. Cook your chickens uncovered 30 minutes at 425 degrees. After the 30 minute mark lower the temperature to 350 degrees and cook for the remaining time. My chickens took about an hour and a half. The best way to know when a roasted chicken is done is to have a meat thermometer. Most resources say 165 degrees is the temperature chicken must reach to be safe.

• Side note: Have you heard of carry over cooking? That is when you meat continues to cook even after you remove it from the heat. Since carry over cooking is very real I take my chicken out the oven when it is around 155 degrees and allow it to reach 165 while resting on top of the oven. 

9. Let your chicken rest for around 10 minutes, check the temperature to make sure it has reached 165 and then serve it with the veggies from the bottom of pan.

(P.S.  I got the idea to cook my chicken at two temps from Julia Child. Totally was not my original idea but lemme' tell ya' it works wonderfully. She was a food genius.)

Stuffed Chicken Breast with Spiced Turkey, Mustard Greens and Cheese

Hi Folks!

No long stories today, just food. I hadn't made stuffed chicken breast since my husband and I first started dating and while I was at the grocery store I saw the frozen, packaged kind and decided to make my own. The stuffing of this dish was inspired by brunch at Bonefish Grill where I had an omelette with spicy turkey chorizo. I really liked it and decided to try to make my own. I actually think next time I will add more spice so feel free to do so if you want more intense spiciness.

(Oh, a side note about mustard greens if you have never tried them- they can be very peppery and can clear your sinuses similar to horseradish or wasabi. If you don't think that flavor experience is for you, try kale or collards instead.)

I hope you enjoy.

For the Stuffing you'll need:
Olive Oil
8 oz. Ground Turkey
1/8 tsp Coriander
1/2 tsp Hot Mexican Chili Powder
1/4 tsp  Ancho Chili Powder
1/4 tsp Lemon Lime Paprika
1/4 tsp Cumin
1/4 tsp Kosher Salt
1/4 tsp Pepper
Juice from 1/2 lime
1 Poblano Pepper, chopped
4 oz Shredded Pepper Jack Cheese
2/3 medium sized Onion, minced
2 cloves Garlic, minced
1/2 bunch Mustards, cleaned and torn into small sections

For the Chicken Breast:
4 Chicken Breasts
3 tsps Ancho Chili Powder
2 tsps Mexican Chili Powder
2 tsps Cumin
2 tsps Paprika
2 tsps Salt
2 tsps Pepper

Directions:
1. Preheat oven to 400 degrees.
2. Season your turkey with all spices except salt and pepper and add your lime juice. Mix and let marinate for at least 30 minutes.
3. Add olive oil to your pan and cook your onion, pepper and garlic on medium until onion and garlic are translucent.
4. Add your turkey to the pan, turning to break up the meat and cook until browned.
5. Fold in the mustards, slightly wilting them and mixing all the ingredients together, add salt and pepper, then add cheese. Taste to adjust seasonings and set aside. SN: You don't want to wilt your greens too much because they are going to be cooked in the oven as well.
6. When slicing your opening for the stuffing, start at the thickest part of the chicken and make a cut through the length of the breast, slicing until you reach the center of the meat. Do not cut all the way through the chicken to the other side. When you reach the thin portion of the breast, instead of continuing to make a cut along the length of the chicken, make pocket so that the stuffing can fit in the thinner portion of the chicken.
7. Season each side of the chicken with the listed spices.
8. Stuff each breast with the turkey and mustard mixture.
9. Bake uncovered at 400 degrees for 18-25 minutes until chicken is cooked through. Remember food continues to cook with residual heat and you don't want your chicken to dry out. Dry chicken is gross.
10. Allow chicken to rest for 10 minutes before eating.

That's it Folks.

Seared Chicken with Leeks and Mushrooms

This recipe for Chicken with leeks and Mushrooms is savory and lush and wonderful. Definitely something to make if you want to impress guests or in-laws.

Leeks look like a large green onions or scallions and in fact that is kinda' what they are. They are apart of the onion family along with garlic and chives. I have always wanted to cook with leeks but have never tried it. They were on sale this week, not that they are expensive, so I picked up two with no idea to do with them. I googled leek recipes and came across one that interested me so I tweaked it and here it is.

Yield: 6 servings

You'll Need:

2 lbs chicken thighs, skinned and deboned

1 carton of Baby Bella mushrooms, sliced

2 leeks, sliced (white and light green portion only)

4 garlic cloves, minced

1 1/2 tbsp flour

1/2 cup white wine

1 1/2 cup chicken stock

1 tbsp vegetable oil

2 tsp herbs de provence

Aldi country herb grinder*

Salt

Freshly ground pepper

*Aldi Grinder contains Sea Salt, Rosemary, Parsley, Thyme, Oregano, Basil, Mint, Sage

How To's:

Clean your leeks really well under running water. Mine had a lot of dirt inside the leaves so make sure to get in there with a low pressure stream of water and rinse them so they are free from all the gunk.  

Heat a large skillet on medium high heat and add your oil.

Season both sides of your chicken with a decent dusting of salt, pepper and the country herb grinder.

Carefully place the chicken in the skillet, making sure to not overcrowd the pan and let the chicken form a golden brown crust. It will take at least 7 minutes. Once browned, flip and repeat.

While the chicken is browning mince your garlic and slice your leeks and mushrooms. Slice your leek just as you would a green onion, but don't go all the way the stalk. Stop at the light green color before it transitions into dark. The dark leaves are edible they are just tougher and require longer cooking and I didn't have time for that.

Once both sides have been browned, remove the chicken from the skillet and pour off all but 1 tbsp of the fat. Place your leeks, garlic and mushrooms in the pan and cook until softened, stirring occasionally. If the pan becomes too dry you may add more oil, 1 tsp at a time. After about 8 minutes sprinkle the veggies with flour and stir for 1 minute. This will get rid of the raw flour taste and allow a sauce to form. 

Stir in your wine and chicken stock and boil for 2 minutes. Add your herbs de provence and nestle the removed chicken back into the skillet. Reduce the heat to simmer or medium low, cover and cook for another 15-25 minutes until chicken is extremely tender.

At this point if you are not avoiding carbs you should add rice. The sauce with this dish is so dern good I tried to rationalize how I could sneak rice into a late night meal. Of course I couldn't but once I reach my target weight I will be remaking this just so I can try it with rice. It's sooooo good.

This dish is delicate, savory, creamy and simple. It plates like something you'd get from a fancy restaurant and I think would be great to entertain with. I really encourage you to try it. 





Honey and Whole Grain Mustard Baked Chicken

Mother's Day was the first Sunday (in I cannot remember when) that I didn't have to study, write or do homework so I cooked dinner. This dish is pretty tasty, tangy and a bit sweet.

What I used:

4 Chicken Quarters
2 tablespoons Honey
1/4 cup Whole Grain Mustard
2 tablespoons fresh rosemary
2 tablespoons fresh Thyme
Olive Oil
Country Herb Grinder (it contains sea salt, dried rosemary, parsley, oregano, basil, mint, sage and thyme)

Remove the rosemary and thyme leaves from their sprigs by sliding your fingers, from tip to base, down the stems. Once stripped, chop the herbs finely. Drizzle both sides of the chicken quarters with a bit of olive oil, probably no more than 3 tablespoons total (I must admit I didn't measure), and rub the rosemary and thyme onto the bird. Follow that with a light dusting of the seasoning from the herb grinder and let the pieces marinate for at least one hour.

Once you are done marinating you chicken, combine the honey with the whole grain mustard and mix well. Pour an equal amount of the mixture over each quarter and press it into the skin with the back of a spoon, making sure to cover both sides.

I covered with aluminum foil and cooked on 375 for almost two hours because my quarters were uncomfortably large. I seriously don't want pieces that thick again. I just felt weird when eating them. Anyway, back to cooking. I uncovered the chicken, pumped up the temp to 415, and cooked for another twenty minutes so that the chicken would turn that oh so very appetizing nice golden crispy brown color.

For chicken and really any other meat the golden rule is to own a meat thermometer. Make sure your chicken reaches at least 165 degrees. And here is the finished product. Isn't that just luscious?

Last Minute Chicken Parmesan and Sauteed Mustard Greens

Hey Folks!

My last few weeks have been super crazy with back to back tests on Monday and Tuesday,  a quiz the next Wednesday with a paper due that Thursday, then another test the following Monday and a lab practical on Thursday. Did I mention I have a full time job that is a 40 minute drive, more depending on traffic? Oh, plus family too. I have another test this upcoming Tuesday but I need a break so I decided since my professor allowed us to leave early after the practical that I would go to the library and print off his much appreciated study guide, then whip something up at home and rest my brain . It was 7 pm when I left the university library so I was not going to the grocery. I did however go by the local libation emporium and pick up my favorite cheapy wine, Yellow Tail Chardonnay. Don't judge me, it's my thing. I got home, quickly defrosted my chicken under running water and got to cooking.

Here's what you'll need:

1/2 Cup Roasted Garlic Bread Crumbs

1/2 Cup Italian Bread Crumbs

1 tablespoons Italian Seasoning 

1/4 cup grated Parmesan

Salt (I used Himalayan Pink Sea Salt)

Fresh Black Pepper
8 boneless, skinless chicken breasts cutlets (those are what i had but you can halve then pound breasts for the same end result)
Olive oil
10 cloves garlic, minced
1 whole large onion, (1/2 chopped, 1/2 sliced)
3 Vine Ripe Tomatoes, chopped

Favorite Tomato Basil Sauce ( I used Newman's)

1/2 Cup of white wine (Yellow Tail of course, but I'm sure red is great too)
Room Temperature Mozzarella Cheese (I used shredded store brand because I didn't have fresh on hand)
Juice of 1/2 a lemon
1 bunch Mustard Greens, washed and stems removed

Directions for Chicken Parmesan:

Combine Italian seasoning, bread crumbs, 1/2 teaspoon of salt and grated Parmesan in a plate for dredging. Mix thoroughly.

Heat olive oil in pan over medium-high heat. I initially use medium high just to make sure my pan is  hot enough, then lower the heat to medium.

Season one side of chicken with salt and pepper, then place seasoned side down in bread crumb mixture. Season the remaining side and flip to completely cover in bread crumbs. Press down to make sure mixture adheres, then shake to rid the meat of any excess crumbs.

Place chicken in hot pan and turn heat to medium. Pan fry until until golden brown, about 2-3 minutes on each side. Once the chicken is beautifully brown and cooked through, remove from pan and set aside, covered with foil.

In the same pan, add the chopped onions and 1/2 the minced garlic and more olive oil if necessary. Stir around picking up any browned bits off the bottom of the pan and cook until onion is translucent. Add your chopped tomatoes and cook for about 3 minutes, then add half your jar of tomato sauce and the wine. Let that simmer for about 10 minutes and taste. Add any additional salt, pepper and Italian seasoning to the sauce then cook for another 10 minutes.

You now have options. You can return the chicken to the pan and place the mozzarella on top and cover to allow the cheese to melt or you can place the chicken on your plate, followed by sauce and then mozzarella.

I returned my chicken to the pan with the sauce to warm it through. When I plated it I flipped it so the sauce side was facing up. I then put my room temperature cheese on top. That is why it's important to have room temperature cheese.  It melts quickly and without much assistance. Now you have beautiful Chicken Parmesan.

Directions for the Sauteed Mustard Greens:

1. While the chicken is cooking place the remaining garlic and sliced onions in a pan and coat with oil and let sit for about 15 minutes while you're preparing your other dish. With the garlic and onion and oil sitting on the hot stove, the oil seems to pick up some of the flavor of the onion and garlic.

2.Cook onion and garlic on medium heat until translucent and starting to slightly brown. Add about a tablespoon of wine to the onion and garlic. Slowly add your mustard greens in bits, seasoning each new addition with salt and pepper, then turning so they pick up garlic and onion and wine. I had about four or five divisions. Cook until wilted and softened. Shouldn't take more than 10 minutes.

3. Taste and adjust seasonings, Add lemon juice and serve.