Archive for the 'chicken recipes' Category



16
Jan
11

Mushroom Stuffed Chicken Breasts


On a recent visit to Irene Saiger’s Bamitbach blog, I came across an easy to make but delicious sounding recipe. While she did not list exact quantities, here’s the version I made:

Mushroom Stuffed Chicken Breasts

(adapted)

Directions
  • 4 boneless chicken breasts cut in half and weighing about 6 ounces each.
  • 1 egg
  • 1 1/2 cup bread crumbs
  • 1/ tsp salt
  • 1/4 tsp black pepper
  • 12 shitake mushrooms
  • 2 cloves garlic
  • 1 1/2 tbs parsley
  • 3-4 tbs olive Oil
Directions
  1. Slice shiitake mushrooms and sauté in olive oil along with minced garlic and chopped parsley.
  2. Add salt and pepper to taste and cook till mushrooms are tender.
  3. Remove from heat.  Fill each flattened chicken breast with some of the mixture and roll up.
  4. Dip in beaten egg and then seasoned bread crumbs.
  5. Return to hot frying pan to which you have added some extra olive oil. Fry till golden on both sides.
  6. Place frying pan in a 350 degree oven for about 20 minutes till chicken is cooked through.
  7. Slice on the diagonal and serve..

I made it last evening, motzey Shabbos, since I had some friends over; we all thought it was very good. Thank you Irene for this delectable recipe!!!

For side dishes I made some mashed potato with margarine, minced garlic, basil (for a great aroma), and a dash of tarragon; the second side dish was a simple honey-dijon salad. We paired it with a Benyamina 2007 Chardonnay, a very nice combination. Thank you Irene, for this delectable recipe!!!

You’ll find more photos on Irene’s blog, giving quite a detailed visual description.

Enjoy, gentle reader, enjoy!

02
Jan
11

The Greater Joy of Cooking and the Perfect Sesame Chicken


The pace, pressures and responsibilities of our daily lives often make us feel like life is running us instead of the other way. Thursday night was a fortunate slice of moments lived well. I got some precious time with my teenage son who had returned from Yeshiva for the weekend. He was hungry and was in the mood for something different. Hunting through cookbooks and the net, he opted for sesame chicken.

We followed an easy recipe he found on allrecipes.com. As we prepared, mixed and measured, we schmoozed and caught up on our week. We waxed philosophical, we laughed, retuned and and cooked a wonderful meal that was gone in record time.

Perfect Sesame Chicken

Ingredients

  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon dry sherry
  • 2 tablespoons water
  • 1 teaspoon vegetable oil
  • 1 dash sesame oil
  • 1 pound skinless, boneless chicken breast meat – cubed
  • 1 cup chicken broth
  • 1 cup white sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons dark soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon chile paste
  • 1 clove garlic, minced
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1 quart olive oil for frying
  • 2 tablespoons toasted sesame seeds

Directions

  1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
  2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
  3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
  4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Serve with rice – Yields 6 servings.

We had some sauce left over and a chicken was on the counter destined for the Shabbos table. Instead of spicing it my usual way, I used the leftover sesame chicken sauce to baste and baked it at 375 F. till golden – about 90 minutes. It tasted moist,  sweetly delicious, with a balanced chili powder kick. Everyone loved it! Bypassing the fatty fried part of this classic sesame chicken recipe while retaining the essence of it’s  flavor was a cool guilt-free variation. Im a big believer in Ms Frizzle’s (The Magic Schoolbus) famous mantra “take chances, makes mistakes. Get messy!

Susie Fischbein certainly had the right idea about spending time with your kids in the kitchen, we’ve been doing it for years and it’s a chilled way to catch up, bond, create new memories spiced with the joy of being together.

Enjoy!

SYR

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20
Dec
10

Roast Chicken with Citrus and Aromatics


While nice presentation might increase the appetite for a specific dish, there are certain classics that will always be welcome even without the fancy looks. As you will see from the photo, this dish could have been fancier looking, but as you read the recipe you come to realize that it is very flavorful and superbly aromatic and needs no time wasted in making look good what you know will taste good!

From the Restless Chipottle blog: (to make this recipe kosher, I just changed the butter to margarine)

Roast Chicken with Citrus and Aromatics

Ingredients

  • 1 5-6 lb whole chicken
  • 4 sprigs fresh rosemary
  • 1 orange
  • 1 lemon
  • 1 tbs culinary lavender
  • 1/2 tbs cardamom
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup unsalted margarine, softened

Directions

  1. Preheat oven to 425F.
  2. Place rack in roasting pan.
  3. Mix the cardamom, lavender, salt, pepper, and 1/4 cup margarine and shape into a ball
  4. Clean chicken thoroughly inside and out and pat dry with paper towel.
  5. Cut the orange and lemon in half and place in the cavity of the chicken.
  6. Add the rosemary sprigs and the margarine mixture.
  7. Melt the remaining margarine and rub over skin of the chicken.
  8. Salt and pepper the skin.
  9. Place in the oven for about 1 1/2 hours or until done. Bast several times by spooning pan juices over the bird.
  10. Remove contents of cavity and discard.
  11. Allow to stand for 15 minutes before carving.

Serves 6

The lavender and cardamom, give this recipe a bit of a Sephardic feel. I can almost see it as a refreshing variation of Moroccan Chicken Tadjine. I’ll have to make it tonight, I can just imagine what the aroma will be throughout the house. I could even pair it with a Duvel beer or a Blue Moon Belgian Ale. Either one will nicely complement the citrus taste…MmmMMmmmmMMmm!

CS

13
Dec
10

Cornish Hen Recipe


I always liked Cornish hens, since their small size usually provides about one portion of meat per hen, it’s easy to figure out how many to use for a family, or if you are entertaining. It usually weighs 2 pounds or less AND is almost all white meat because of its enlarged breast. I also find every excuse I can to cook with wine so today I’ll share my Cornish Hen recipe (my kids’ favorite, when they still lived at home at the time I’d use 7, instead of 2, hens).

Cornish hen, a miniature hen. Photo from: Wikipedia.com

CS’ Wine, Orange and Herb Cornish Hens

Yield: 2 servings

Ingredients

  • 2 Cornish hens

Marinade

  • 1 tbsp Italian seasoning
  • 3 tbsp fresh lemon juice
  • 1/4 cup olive oil
  • 2 Elephant garlic cloves, crushed
  • 1/2 cup of dry wine
  • Freshly squeezed juice of 1 large orange

Herbs

  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh rosemary leaves
  • 1 small onion chopped
  • 2 tbsp garlic powder
  • 1 small bunch fresh thyme
  • 1 tbsp kosher salt
  • 4 bay leaves
  • 1 tbsp fresh marjoram leaves
  • 1/4 stick margarine
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp sugar or Natrazyle Xylitol
  • 1 tsp red wine vinegar
  • Salt to taste

Directions

  1. Quarter the hens and place the pieces in a 9″ x 13″ baking tin
  2. In a blender combine all the marinade ingredients until thoroughly blended.
  3. Pour in over the hens, cover with plastic and marinade in fridge for 24 to 48 hours.
  4. After chicken has been marinated, combine the herb ingredients in a blender (or prepare ahead and store in a Ziploc bag) until thoroughly mixed.
  5. When done add salt to taste.
  6. Preheat oven to 450 F.
  7. Take marinated hens out and keep out of refrigerator for 15 to 20 minutes.
  8. Put hen pieces in a single layer (with the skin on top) in a roasting pan.
  9. Sprinkle herb mixture over the pieces
  10. Roast for 10 minutes
  11. Reduce heat to 350 F, and continue roasting for 15-20 minutes or until the juices run clear. Don’t forget to baste thoroughly at least a couple of times.
  12. Remove from oven, you may want to garnish pieces with fresh parsley leaves and serve.

Enjoy, gentle reader, enjoy!

CS

Wine, Orange and Herbs Cornish Hens (Kosher)

24
Mar
10

More Delicious Passover Recipes


I found two great Passover recipes and… my mouth is already watering. Both come from the same site:

Here’s the first:

Chicken & Vegetable Croquettes

[Gebroks]
This is a recipe amended for Passover from the one printed in Food & Wine which originated from Ismael Prados, the chef at La Vinya del Senyor, a well-known tapas bar in Barcelona. Substitutions have been made for flour and bread products, and this recipe calls for coconut milk instead of regular milk, which does change the flavor, but also makes this dish kosher. During non-Passover times, it would also be possible to use unflavored soy milk instead of the coconut milk.

Ingredients

4 skinless, boneless chicken thighs
1 small onion, coarsely chopped
1 leek, white and lt. green parts only, cut into 1 inch lengths
1 carrot, cut into 1 in. chunks
1 garlic clove
1 tbsp. olive oil
1 tbsp. Madras curry powder salt & freshly ground pepper
2 cups lite coconut milk
1 stick unsalted butter
3/4 cups matza cake meal, plus more for dusting
about 1 quart vegetable oil for deep frying
2 eggs
1 cup matza meal

Makes 35 croquettes.

Preparation

Preheat the oven to 375.

In a small roasting pan, toss the chicken thighs with the onion, leek, carrot & garlic. add the olive oil and 1 1/2 tsp. of the curry powder. Season with salt & pepper. Roast, turning once, until the chicken thighs are tender (about 35 minutes). Let cool.

Meanwhile, in a medium saucepan, on med-low heat, bring the milk to a simmer with remaining curry powder. Remove from the heat and let cool.

In a food processor, pulse the chicken with the roasted vegetables until a puree forms, Season the puree generously with salt & pepper.

Melt the butter in a large skillet. Add the cake meal and cook over a moderately low heat, stirring constantly until lightly browned. Stir in the chicken puree. Gradually add the coconut milk, little by little at first, and whisking constantly until it has all been added. coo over low heat, stirring constantly, until the mixture is no longer sticky, about 15 minutes. Season with salt & pepper and let cool to room temperature, about an hour.

In a large saucepan, heat 1 1/2 inches of vegeable oil to 350 degrees. On a lightly floured (matza cake meal) surface, roll the croquette mixture into 3/4 inch ropes. Cut the ropes into 1 1/2 in. little pieces.

In a shallow bowl, beat the eggs. Spread the matza meal in another shallow bowl. Dip the croquttes in the egg, then coat with matza meal, Add the croquttes to the hot oil in bacthes, taking care not to crowd the pan, and fry until golden brown, about 1 minute. Transfer croquettes to paper towels to drain and serve piping hot.

Here’s the second recipe:

Stuffed Portabellini Mushrooms

[Gebroks]
Smaller versions of portobello mushrooms, portobellinis taste just as great and are the perfect size to use in this stuffed mushroom appetizer recipe. A great appetizer for a Passover seder dinner, this vegetarian recipe (vegan, actually) can also be used as a Thanksgiving dinner appetizer. You can substitute bread crumbs for the farfel when it’s not Passover. This also makes a great holiday party appetizer recipe as mushroom appetizers make good, easy to handle, finger food!

Ingredients

1 1/4 cup vegetable or no-chicken broth
1 clove garlic, minced
1/2 cup. balsamic vinegar
6 portobellini or portobello mushrooms
1 cup matzah farfel (use bread crumbs when not Passover)
1 tsp. olive oil
1 tbsp. chopped fresh sage (pineapple sage if you can get it)
1 tbsp. chopped fresh chives
1/4 tsp. salt
1/8 tsp. black pepper
cooking spray (olive oil if you can get it)

Makes 6 servings.

Preparation

Preheat oven to 350°.

Combine 3/4. c. broth, vinegar and garlic in a small bowl, let stand 15 minutes. Strain through a sieve over a small saucepan to reserve garlic. Bring vinegar mixture to a boil, and cook until reduced to 6 tbsp (about 6 minutes). Keep warm.

Remove the brown gills from the mushrooms using a spoon, and discard gills. De-stem the mushrooms, finely chop stems and set aside.

Heat oil in a large nonstick skillet over med high heat. Add farfel , cook for 4 minutes or until lightly browned, stirring frequently. Stir in the reserved garlic, chopped mushroom stems, chives, sage, salt and pepper. Cook for 2 minutes. Remove from heat, stir in 1/2 c. broth. Keep warm.

Place the mushroom caps, stem sides up, on a baking sheet coated with cooking spray.

Bake at 350 for 10 minutes or until tender. divide farfel mixtured evenly among mushroom caps and drizzle 1 tbsp of vinegar mixture over each serving. Garnish with sage leaves, if desired.

Enjoy!

CS

12
Mar
10

Jeff Nathan Creations


Logic would have suggested I do this post, after Passover, but I’m excited about these products, I couldn’t wait. From Abigael’s on Broadway’s website I ordered a set of all three flavors of Jeff Nathan Creations All Natural Gourmet Panko Bread Flakes.

Gourmet Panko's three flavors: Plain, Fine Herbs and Italian Blend

I couldn’t wait to taste these bread flakes and considering that it’s almost Peissach and all chametz must go, I wasted no time in following Chef Jeff’s Panko Crusted Chicken recipe, printed on the back of each box. I used the Fine Herbs Panko. Strongly aromatic and what a difference over regular breadcrumbs it made!

8  ounces Panko – Plain, Italian blend or Fine Herbs
1/2 cup all purpose flour
3 large eggs
2 tablespoons water
4 seven-ounce boneless, skinless chicken breasts, lightly pounded (or use filet or sole or thinly sliced vegetables)
1/2 cup olive oil
Lemon wedges, for serving

1. Place the panko in a shallow dish. Place the flour in another shallow dish. Beat 2 eggs and 2 tablespoons water in a third shallow dish.
2. One at a time, dip the chicken breasts (sole or vegetable), in the flour and shake off the excess. Dip in the egg mixture, then in the panko to coat, gently pressing the panko to adhere.
3. Position a rack in the center of the oven and preheat to 375F. Heat the oil in a large skillet over medium high until hot but not smoking. Add the chicken breasts to the skillet. Cook turning once, until the crust is golden brown, about 4 minutes. Transfer the breasts to a baking sheet. Bake until the chicken feels firm when pressed in the center, 10-12 minutes.
4. Transfer the chicken to paper towels to drain briefly. Serve hot with lemon wedges, or sauce of your choice.

My results of Chef Jeff's Panko Crusted Chicken

Instead of lemon wedges, we added some breaded zucchini… The breaded chicken was delicately spiced, full of flavor, loved it! Try it and enjoy.

CS




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