Here's another great recipe from Aunt Janet. This is delicious way to grill chicken. The marinade/sauce is very flavorful!
- 2 Large limes
- 1/2 C. Rice vinegar
- 1/3 C. chunky peanut butter
- A handful of fresh cilantro
- 1 Tbsp. minced fresh ginger
- 3 cloves minced garlic
- 3 Tbsp Soy Sauce
- 3 Tbsp firmly packed brown sugar
- 1 Tbsp Asian sesame oil
- 4 skinless boneless chicken breast halves (approx 1.5 lbs) cut into thick strips
1. Grate 1 tsp lime zest and squeeze 1/4 C juice from limes. Whisk together the lime zest and juice, vinegar, and peanut butter until smooth in a glass or ceramic bowl. Stir in the cilantro, ginger, garlic, soy sauce, brown sugar and sesame oil. Reserve about 1/2 C of the mixture in a separate bowl for use as a sauce. Add the chicken to the marinade and turn to coat. Can marinade for 30 minutes at room temp or cover and refrigerate for 2 hours or more.
2. Oil your BBQ grill rack or preheat a broiler in your oven. Oil the pan if using the oven. When ready, remove the chicken from the marinade and discard it. Divide strips among 8 skewers, threading the strips on lengthwise. Place skewers on grill or put them on a baking sheet if using the oven broiler. Cook, turning once, until seared on the outside and cooked inside, probably 6-8 minutes or so (depending on heat). Drizzle with separately reserved sauce and serve, passing any additional sauce at table.
"Una de cada" is Spanish for "one of each." It's used in this recipe to refer to the fact that it contains both chicken and beef. This is like meat lovers' enchilada casserole. The dish was so full I didn't think it was going to all fit. It was delicious! Be careful that you are using equal amounts of chicken and beef. If your chicken is meatier than you need, you can always freeze the rest to make a lovely chicken salad later (recipe to follow).
Source: Food Network Magazine
For the enchilada sauce:
1 tablespoon olive oil
1/2 cup finely chopped Vidalia or other sweet onion
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 clove garlic, grated on a rasp or finely minced
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1 28-ounce can crushed tomatoes
3/4 cup beef broth
For the beef layer:
2 tablespoons olive oil
1/2 cup finely chopped Vidalia or other sweet onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
3 cloves garlic, grated on a rasp or finely minced
1 pound 85 percent lean ground beef
1/2 to 1 teaspoon onion powder
1 teaspoon ground cumin
1/2 to 1 teaspoon dried thyme
1 packet (about 1/4 teaspoon) Sazon seasoning
2 Roma tomatoes, seeded and chopped
1/4 cup beef broth
Freshly ground black pepper
For the chicken layer:
1 rotisserie chicken, skin and bones discarded, meat shredded
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
For the casserole:
2 tablespoons unsalted butter, softened
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded pepper jack cheese
20 to 24 six-inch corn tortillas, cut in half
Make the enchilada sauce: In a medium pot over medium heat, combine the oil, onion, a pinch of salt and a few grinds of pepper. Cook until the onion is tender, about 6 minutes. Raise the heat to medium high and add the tomato paste; stir with a wooden spoon and cook until it deepens in color, 3 minutes. Add the garlic, cumin and thyme. Cook, stirring, until combined and fragrant, about 1 minute, then add the crushed tomatoes and beef broth. Bring to a boil, then reduce to a simmer and cook, covered, for 20 minutes. Cover and keep warm over low heat.
Cook the beef: Preheat the oven to 350 degrees F. In a large straight-sided pan, heat the olive oil over medium-high heat. Add the onion and green and red bell peppers. Sprinkle with a nice pinch of salt and cook until the onion and peppers are tender but not browned, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute more. In this order, add the beef, onion powder, cumin, thyme, Sazon, tomatoes and broth, allowing time between each addition to stir and blend. Cook for another 8 to 10 minutes, stirring to break down the beef into bits. When the beef is cooked through, taste and season with a pinch of salt and a grind or two of pepper. (Sazon adds salt, so be careful not to over-season.) Set aside.
Prepare the chicken layer: In a large bowl, toss together the shredded chicken, 1/2 cup of the enchilada sauce and the cheddar and pepper jack cheeses. Set aside.
Assemble and bake the casserole: Use the butter to coat the bottom and sides of a deep 13-by-9-inch baking dish. In a small bowl, toss the shredded cheeses together. Pour 1 cup of enchilada sauce into the prepared dish. One at a time, dunk the tortilla slices in the still-warm enchilada sauce in the pot and layer them on the bottom of the dish using the straight edges to line the sides, overlapping where needed and covering the entire bottom of the dish. Next, add 1/2 cup of the shredded cheese blend, all of the beef, another 1/2 cup of the shredded cheese blend, a new layer of tortillas dunked in the enchilada sauce, all of the chicken and a final layer of tortillas dunked in the enchilada sauce. Pour the rest of the sauce over all of the layers and top with the remaining shredded cheese blend. Bake until the cheese is melted and the sauce bubbles, about 30 minutes. Let it rest a bit before you slice it, just like lasagna.
Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/una-de-cada-enchilada-casserole-recipe/index.html?oc=linkback
I don't make a lot of chicken because I think it's kind of boring. But I think marinated, grilled chicken can be great. This recipe is very flavorful and the meat was quite tender. I served this over organic brown and wild rice.
- 1/2 cup olive oil
- 1/2 cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 tablespoon minced fresh rosemary
- 2 teaspoons salt
- 1 teaspoon lemon juice
- 1 teaspoon white vinegar
- 1/4 teaspoon ground black pepper, or to taste
- 1 tablespoon white sugar, or to taste (optional)
- 5 skinless, boneless chicken breast halves - cut into 1 inch cubes
- In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
- Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
- Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
This is a tough recipe. I had a hard time pounding out the chicken to be thin enough because the meat started to break down. I ended up with chicken that was too thick and thus took FOREVER to cook all of the way through. If I make this again I think I will have to slice very thick chicken breasts in half lengthwise first. The recipe calls for 6 oz chicken breasts but that's pretty much impossible to buy perfectly weighed out like that.
Source: Recipe by Fabio Viviani
Lightly season the pounded chicken breasts on both sides with salt and pepper.
- 6 (6-oz) boneless, skinless chicken breasts, pounded to ¼-inch thickness
- kosher salt and freshly ground black pepper
- 12 fresh sage leaves
- 12 slices Italian prosciutto
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- ¼ cup fresh-squeezed lemon juice
- ½ cup chicken broth
- ½ cup dry white wine
- lemon wedges for garnish (optional)
Place 2 sage leaves on top of each breast, then lay two slices of prosciutto flat on top of the sage leaves.
Fold the chicken breast in half, so that the sage and prosciutto are inside. It’s okay if the ends of the prosciutto are peeking out.
Heat olive oil in a large, non-stick sauté pan on medium-high. CHEF’S NOTE: For best results, do not use cast-iron or any other reactive pan.
Cook the chicken for 3-4 minutes per side, or until cooked through, and remove to a plate to keep warm.
Add lemon juice, chicken broth and white wine to the sauté pan, and stir to combine.
Bring the sauce to a boil and then reduce to a simmer.
Return the chicken to the pan and allow the sauce to simmer for 5 minutes, basting the chicken frequently.
To serve, pour the sauce over the chicken.
Season with black pepper and a drizzle of olive oil.
Serve with lemon wedges on the side.
Growing up, this was one of my favorite foods. I love this particular recipe because it includes fresh veggies, which I double. I use the biggest pot I own when I make this so I can cram in as many dumplings as possible. :-)
Source: Rachel Ray Mag
- 1 1/2 pounds chicken breast tenders
- 1 tablespoon olive oil, 1 turn of the pan
- 2 tablespoons butter
- 1 russet potato, peeled and diced
- 2 medium carrots, peeled and diced or thinly sliced
- 1 medium onion, chopped
- 1 rib celery, diced
- 1 bay leaf, fresh or dried
- Salt and freshly ground black pepper
- 1 teaspoon poultry seasoning, 1/3 palm full
- 2 tablespoons flour, a handful
- 1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
- 1 small box biscuit mix(preferred brand Jiffy Mix)
- 1/2 cup warm water
- Handful flat-leaf parsley, chopped
- 1 cup frozen green peas
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
The title of this recipe is a little misleading. There's really nothing quick about it. You'll also use just about every pot and pan you have to make this. And it's really messy. BUT this is delicious and makes your house smell amazing. This sauce would be great on fish and potatoes as well.
Source: Rachael Ray Mag
In a small saucepan, bring the ancho chile and 1 cup chicken stock to a boil. Lower the heat and simmer until softened, 10 minutes.
- 1 large dried ancho chile, stemmed and seeded
- 2 3/4 cups chicken stock
- 2 tablespoon butter
- 1 cup white rice
- 1/4 EVOO – Extra Virgin Olive Oil, divided
- 2 onions, chopped
- 2 ribs celery from the heart, chopped
- 2 bay leaves
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- A few pinches ground cloves
- Salt and pepper
- 1 28-ounce can diced or whole fire-roasted tomatoes
- 4 small pieces bone-in chicken breast, halved crosswise
- 4 small bone-in chicken drumsticks
- 1/2 cup chopped flat-leaf parsley
In a large saucepan, bring the remaining 1 3/4 cups stock and the butter to a boil. Stir in the rice, cover and simmer for 18 minutes. Remove from the heat; fluff with a fork.
In another large saucepan, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the onions, celery, garlic, bay leaves, coriander, cumin, cinnamon and cloves; season with salt and pepper. Cook until softened, 7-8 minutes. Stir in the tomatoes and heat for 5 minutes. Transfer the sauce to a food processor, discarding the bay leaves. Add the soaked ancho and its liquid and process until smooth.
Meanwhile, in a large skillet with a lid, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Season the chicken with salt and pepper, add to the skillet skin side down and cook until browned, 7-8 minutes. Flip over and add the reserved sauce. Cover and cook the chicken through, 10-12 minutes.
Serve the chicken on the rice and top with parsley.
Nom nom nom! Creamy, carb goodness! I omit the pepper and scallions while adding a large can of mixed veggies to make it more like comfort food (almost like chicken pot pie).
Source: Rachael Ray Mag
- 1 red bell pepper, chopped
- 12 ounces skinless, boneless chicken breast, cut into thin strips
- Cook the gnocchi according to package directions; drain.
- Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.
- In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened. Whisk into the chicken mixture, then stir in the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.
A quick full meal!
Source: Rachael Ray Mag
- 1 1/2 pounds red potatoes, cut into 1-inch pieces
- 4 chicken cutlets (about 1 pound)
- 1/2 cup extra-virgin olive oil
- 3 cups (about 7 ounces) store-bought coleslaw mix
- 1 red bell pepper, thinly sliced
- 1 bunch scallions, thinly sliced
- 1/3 cup shredded pepper jack cheese
- In a medium pot, combine the potatoes and enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until just tender, about 12 minutes; drain.
- Meanwhile, in a shallow bowl, beat the eggs. In another shallow bowl, place the breadcrumbs. Season the chicken with salt and pepper and, working with 1 piece at a time, coat with the breadcrumbs, eggs and breadcrumbs again. Transfer to a sheet of wax paper.
- In a large nonstick skillet, heat 2 1/2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until golden-brown and cooked through, about 8 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing. Wipe out the skillet.
- In the same skillet, heat the remaining 1 1/2 tablespoons olive oil. Add the coleslaw mix and bell pepper; season with salt and pepper. Cook, stirring often, until wilted and tender, about 5 minutes. Remove from the heat and stir in the scallions. Coarsely mash in the potatoes and cheese; season with salt and pepper. Serve with the chicken.
Every time I cook with panko I wonder why I ever use regular bread crumbs for anything (except maybe meatballs). I mean really. Panko is the bomb. It's basically Japanese bread crumbs which are crunchy and much bigger than the traditional bread dust you usually buy. This results in a wonderful crunchy texture.
Source: America’s Test Kitchen Healthy Family Cookbook, 2010
- 1 1/2 cups panko
- 1 T olive oil
- 1/2 cup grated parmesan cheese
- 1/2 cup all purpose flour
- 1 1/2 tsp garlic powder
- 3 large egg whites (or 6 T egg white substitute)
- 1 T water
- 6 boneless skinless chicken cutlets, 1/4 inch thick
- salt and pepper to taste
- 2 cups tomato sauce
- 3/4 cup shredded mozzarella
- 1 T chopped fresh basil
- Heat oven to 475. Combine panko crumbs and oil in skillet and toast over medium heat, stirring often, until golden (10-14 min)
- Transfer crumbs to shallow dish, cool, and then stir in parmesan cheese. Combine flour and garlic powder in second shallow dish. Whisk egg whites and water into third shallow dish
- Spray wire rack with vegetable oil spray and place over rimmed baking sheet. Pat chicken dry and season with salt and pepper. Dredge cutlet, one at a time, first into flour, then dip into egg whites, and then coat with toasted crumbs. Press them on so they adhere. Lay breaded chicken onto prepared wire rack.
- Spray tops of chicken lightly with vegetable oil spray. Bake approximately 8-10 minutes, then top each cutlet with 2 T sauce and 2 T mozzarella. Continue to bake until cheese melted and no pink is left in chicken, approximately 4-6 minutes. Sprinkle with basil and serve.
I made this last night and the house still smells like curry - yum! Remember that when using a jalapeno that most of the heat comes from the seeds. Discard them if you like your curry mild. I served this over plain Indian naan - flatbread made with yogurt.
Source: The America's Test Kitchen Healthy Family Cookbook
1 14.5 oz can whole peeled tomatoes
2 1/2 T canola oil
4 1/2 t curry powder
1 t garam masala
1 onion, minced
1 jalapeno chile, minced
3 garlic cloves, minced
1 T grated ginger
1 T tomato paste
1 c water
1 lb boneless, skinless chicken breasts, trimmed
3 cups (about 1 lb) of cauliflower
1 c frozen peas, thawed
1/2 c plain yogurt
1/4 c minced fresh cilantro
1. Pulse the tomatoes with their juices in a food processor until no large chunks remain, about five pulses, and set aside.
2. Heat the oil in a Dutch oven over medium heat until shimmering. Add the curry powder and garam masala and cook until fragrant, about 30 seconds. Stir in the onion and cook until softened, about 5 minutes. Stir in the jalapeno, garlic, ginger, and tomato paste and cook until fragrant, about 30 seconds. Stir in the water and processed tomatoes.
3. Add the chicken and cauliflower and bring to a simmer. Cover, reduce the heat to medium-low and simmer until the chicken is cooked, 12--18 minutes, flipping the breasts over half-way through cooking. Transfer the chicken to a carving board, let cool slightly, then shred into bite-sized pieces.
4. Return the shredded chicken, with any accumulated juice, to the pot. Stir in the peas and simmer until heated through, about two minutes. Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve.