Blog Archives

Citrus Chicken Cutlets

Reply
Last week the Food Network pronounced chicken to be currently the most popular choice of meat, and kale the most popular vegetable. I was not surprised about the chicken. I was a little  surprised about the kale, but also delighted because we still have a vibrant crop of it in our garden….healthy and wholesome as ever having survived wind, sleet, rain and snow….just like the old fashioned US Postman of the past.

I think most cooks would agree that it’s wise to always have a supply of chicken on hand, especially boneless breasts. They have saved many a chef from disaster in a time of crisis or emergency.

My recipe is one I concocted on the spur of the moment when I was suddenly called on to produce an unscheduled and completely unexpected  meal in a very short period of time, using only what was on hand, and available from the freezer, fridge, and pantry.  To my surprise and delight it was a success that received many compliments, while no one eating it ever knew the circumstances under which it came to be.

Citrus Chicken Cutlets on a chiffonade of garlic-sautéed Kale

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Citrus Chicken Cutlets
SERVINGS
CHANGE SERVING SIZE
COOK TIME
PREP TIME
READY IN

Ingredients

Instructions

  1. Brown chicken in butter and oil.
  2. Remove and set aside in warm oven.
  3. Add thinly sliced onion to pan of chicken drippings and simmer slightly.
  4. Remove onions and add to chicken.
  5. Next stir remaining ingredients into pan of chicken drippings and simmer all together into a sauce. Leave sauce in pan. Remove from heat.
  6. Cut kale into long thin strips and sauté in oil with garlic.
  7. Cover and simmer until tender, adding water as needed.. Add salt to taste.
  8. Place chicken and onion slices in pan of sauce heating thoroughly until chicken is completely cooked but still tender and juicy.
  9. Serve on top of kale, pouring pan sauce over all and garnishing as desired.

Chicken Pot Pie

Reply

This week I am in an unfamiliar kitchen that is “equipment-challenged.” Anyone that has worked with me will tell you I am a “from-scratch” cook and have been known to look down on packaged mixes and ready made products. However in my older years I am mellowing in my opinions… So when I wanted to make chicken-pot-pie for a crowd this week and knew I lacked a pastry cutter and rolling pin, I realized that this was one of those moments to put aside pride! So off to the store for some pre-made pie crust. I did however make my own broth. Why waste boiling a whole chicken? Chicken-pot-pie is almost the first thing I think of when the leaves start to turn in earnest.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Chicken Pot Pie
SERVINGS
CHANGE SERVING SIZE
COOK TIME
30-35minutes
PREP TIME
READY IN

Ingredients

Instructions

  1. Put all of these ingredients in a pot, cover with water and bring to a boil.
  2. Reduce heat to a simmer and cook for about 45 minutes or until chicken is cooked.
  3. Remove chicken and set aside. Keep simmering broth.
  4. When chicken is cool enough to handle, remove meat from the bones and return the bones to the broth.
  5. Continue cooking until you have about 4 to 6 cups of broth, after straining through a colander. Season to taste with salt and pepper.
  6. Melt butter in a stock pot
  7. Add onion, carrots, celery, parsnips and mushrooms and cook, stirring for about 5 minutes.
  8. Add thyme and cook another minute.
  9. Add flour and cook again another couple of minutes, stirring constantly.
  10. Add 4 cups of the stock and bring to a boil to thicken.
  11. Turn heat down and simmer a few minutes until vegetables begin to get tender.
  12. Chop chicken into chunks and add that and parsley to the pot.
  13. Season to taste with salt and pepper.
  14. Pile into a 9″ glass pie plate. Sprinkle peas on top.
  15. Place crust over all, crimp edge decoratively. Brush egg wash over crust. Bake in a 350 degree oven for about 30 to 35 minutes or until golden and bubbly.

Savory Herbed Chorizo Chicken

Reply

Sometimes color can be almost as important as flavor in producing a successful recipe.  That is one of the reasons I find so much joy in using fresh garden vegetables, whether they are cooked into the dish or simply used as a garnish or an accompaniment.  Fresh herbs can also enhance an otherwise plain or ordinary entrée.

Right now our gardens are rich with a profusion of healthy herbs — so lush and fragrant that when I am in the midst of them I understand why Paddington, the cat, would often lie right down and roll around in a bed of them. I love to keep a collection of freshly picked herbs in front of me on the kitchen counter where I can bury my face in them from time to time and remember to include them in whatever I may be cooking.

Today I am making savory herbed chorizo chicken breasts using both garden vegetables and herbs to notify both the eye and the palette.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Savory Herbed Chorizo Chicken
4 (6 ounce) skinless, boneless chicken breast halves ½ teaspoon salt, divided ¼ teaspoon freshly ground black pepper Cooking spray ¼ cup Mexican pork chorizo, casings removed ¼ cup sliced onion 2 tablespoons diced carrot ¼ cup diced yellow bell pepper ¼ cup diced red bell pepper ¼ cup white wine 1 tablespoon chopped fresh cilantro
SERVINGS
CHANGE SERVING SIZE
COOK TIME
18mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. Heat a grill pan over medium-high heat.
  2. Sprinkle chicken with ¼ teaspoon salt and pepper.
  3. Coat pan with cooking spray.
  4. Add chicken to pan; cook 6 minutes on each side or until done.
  5. While chicken cooks, heat a large skillet over medium – high heat.
  6. Add chorizo; cook 1 minute, stirring to crumble.
  7. Add remaining ¼ teaspoon salt, onion, and carrot; cook 2 minutes, stirring occasionally.
  8. Add bell peppers; cook 1 minute or until crisp-tender.
  9. Add wine, cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.
  10. Spoon chorizo mixture over chicken; top with cilantro or any choice of fresh herbs ( rosemary, thyme, oregano, sage)

Asian Chicken Salad

Reply

Now that spring is definitely here to stay we want to turn to warmer weather needs—dishes that are fresher and lighter and require less cooking. Here’s where plump tender chicken breasts can be so accommodating—offering endless possibilities. Last week one of the sisters gave a “Birthday Gift” lunch to a young community girl who loves Asian food. The result  was a delicious and attractive chicken salad. That inspired me to have something similar made for the convent lunch the next day. Both versions were a success, similar in some ways, yet each quite different in others. Here’s my Basic Asian Chicken Salad that you can alter to your liking—adding to or taking away any ingredients that do or don’t appeal to you.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Asian Chicken Salad
SERVINGS
2servings
CHANGE SERVING SIZE
servings
COOK TIME
PREP TIME
READY IN

Ingredients

Instructions

  1. Chop or thinly slice grilled chicken; set aside.
  2. In a large bowl, whisk together all the ingredients for the spicy ginger dressing.
  3. Add the cabbage, chicken, carrots, spinach, tomato, mint and cilantro to the large bowl and toss gently.
  4. Top with mango slices and roasted peanuts. Garnish with scallions and roasted sesame seeds and serve immediately.