This is one recipe that could help you clean up some leftovers and use whatever you have in the fridge. Raid the pantry and see what you come up with.
We used:
- 1 cup chopped cherry tomatoes
- 1 cup chopped cantaloupe
- 1 tbsp. chopped fresh cilantro
- 8 eggs
- 1/2 cup half and half
- pinch of salt
- 1 tbsp. olive oil
- 1- 4 oz. can diced green chilies
- 1 cup cooked, shredded chicken
- 2/3 cup canned kidney beans, rinsed and well drained
- 3 oz. Monterey Jack Cheese, shredded
Salsa
In a medium bowl, combine the tomatoes, cantaloupe and cilantro. Set aside.
Frittata
Whisk together the eggs, cream and salt. Set aside.
In a broiler proof skillet, heat the oil over a medium heat. Add the chilies and cook for 3 minutes. Scatter the chicken and beans evenly in the skillet.
Preheat the broiler. Pour the egg mixture over the chicken and beans. Cook over a medium heat and as the mixture is starting to set, run a spatula around the edge, letting the mixture flow underneath. Continue cooking and lifting the edges until almost set. The surface will be a little moist. Sprinkle with the cheese.
Place under the broiler (about 5 inches from the heat) and broil 1-2 minutes, until the cheese melts and the top has set.
Serve with the salsa you made earlier.
Note: you could use watermelon instead of cantaloupe, if you wish.
Serves 4.
Citrus And Tea-Glazed Roast Chicken
Tired of turkey and ham for the holidays? Try this, if you are looking for something delicious and different. Serve with mashed potatoes, vegetable or two of your choosing and, of course, a nice crisp side salad. Don’t forget to pour a glass of wine to make a toast with (as if you would – forget that is)….
To make this, start the day ahead with the brine and while you are at it, make the tea glaze as well and you are ahead of the game. You can, if you want to spend as much time with your company, do up the potatoes, cover and refrigerate. Day of, heat in the oven until hot and serve.
Brine
- 4 cups brewed black tea
- 4 cups water
- 1/4 cup brown sugar (packed)
- 1/2 cup kosher salt
- 1 lemon, cut in half
- 1 tangerine, cut in half
- 1 tsp. fennel seed
- 8 pink peppercorns
- 1 x 3-4 lb. whole chicken
Place all ingredients in a large pot and bring to the boil over high heat. Stir occasionally to make sure the sugar and salt have dissolved. Remove from heat and allow to completely cool down to room temperature. Add the chicken to the cooled brine, cover and refrigerate overnight. Step 1 – Done.
Tea Glaze
- 1 cup honey
- 1/2 cup sugar
- 1/4 cup orange juice
- 2 tbsp. lime juice
In a small sauce pan, bring to a simmer, stirring to ensure sugar has completely dissolved. Cool down, then cover and refrigerate overnight. Step 2 – Done.
Chicken
- 1 large lemon, halved
- 1 orange, halved
- 1 large lime (or two small ones) halved
Preheat oven to 375 degrees. Remove chicken from the brine and pat dry with paper towels. Discard the brine. Place chicken on a rack in a roast pan, tucking the wine under. Stuff the cavity with orange, lemon and lime halves.
Secure the legs with twine or skewers and season the skin lightly with salt and pepper. Add 1/2 cup water to the pan and roast for 35 minutes. Brush the chicken now with the tea glaze. Continue roasting, brushing the tea glaze on every 10 minutes until a meat thermometer reaches 170F. Probably 35-40 minutes more. transfer to a platter and let rest. Bring the pan juices to a hard boil scraping up the bits, if any, and stir until reduced. Drizzle over the chicken.
Slice, serve with mashed potatoes and your vegetables. Does this make you hungry? Enjoy.
Double Cornbread Stuffing
You might want to try a new dressing this year and this could be it.
- 1 1/2 cups cornmeal
- 1 1/4 cups flour
- 3 tbsp. sugar
- 4 tsp. baking powder
- pinch of salt
- 1 1/2 cups milk
- 3 eggs
- 1/3 cup, melted butter
- 3 cups fresh corn kernel (off the cob) or frozen
- 1/2 cup butter
- 1/2 tsp. red pepper flakes, crushed
- 6 cups fresh spinach
- 1 3/4 cups to 2 1/2 cups chicken broth
Preheat oven to 400 degrees. Grease a 13 x 9 inch baking dish and set aside.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt. Set aside.
In a medium bowl, whisk together the milk, eggs, and 1/3 cup melted butter. Stir the milk mixture into the cornmeal mixture until just moistened. Pour into the prepared pan. Bake for 20 minutes until the edges are a golden colour. Cool on a rack for 20 minutes and cut into 1 – 2 inch cubes.
Preheat oven to 325 degrees. Spread the cooled cubes on a baking pan and bake uncovered for 10-15 minutes, stirring just once.
Cool, again, on a rack.
In a large skillet cook the corn and 1/2 cup butter over medium heat for about 5 – 6 minutes until browning and stir in the red pepper, pinch of salt and pepper. In a very large bowl, combine the corn mixture, cornbread cubes and spinach. Drizzle the broth over to moisten and toss lightly to combine. Spoon into a 3 qt. baking dish and bake, uncovered, for 40 minutes.
Boudin Blanc-Stuffed Turkey Breasts With Chestnuts
Last week we had this as our entre with mashed potatoes and asparagus when we hosted the Reveillon dinner.. We brought New Orleans here and by all accounts, was enjoyed by one and all.
Don feels the brine makes all the difference in the world as it is not dry at all. It is moist, tasty and yummy!
Brine
- 1/2 cup kosher salt
- 1/4 cup sugar
- 1/4 cup sweet white wine
2 skin on, boneless turkey breasts (about 4 lbs. each) You may find you can only purchase it with bone in. No big deal, simply cut it out, making sure to keep the breast in one piece.
Boudin Blanc
- 2 tbsp. coarse fresh breadcrumbs
- 1/2 cup whipping cream (but of course)
- 1 cup low-sodium chicken broth
- 1/2 cup roasted chestnuts in a jar (from Italian specialty shops……a bit pricey but worth it)
- 1 tbsp. Cognac or brandy
- 2 bay leaves
- 1 tsp. kosher salt
- 1 tsp. mustard seeds
- 1 whole clove
- 3/4 tsp. coriander seeds
- 3/4 lb. ground pork and 1/4 lb. finely chopped bacon
- 1 tbsp. finely chopped fresh thyme
- 1/8 tsp. ground mace
- 1/8 tsp. ground nutmeg
Preparation for the brine
Bring the salt, sugar and 2 quarts water to a boil, stirring to dissolve the salt and sugar. Let cool then add the wine. Place the turkey in large, sealable plastic bags (may have to set bag in a bowl for support). Seal the bags and chill overnight.
Remove turkey from the brine and pat dry. (do not rinse)
Let sit at room temperature for 1 hour.
For boudin blanc
Soak breadcrumbs in cream in a small bowl for about 18-20 minutes. Bring the broth, chestnuts, brandy, bay leaves with a pinch of salt to simmer in a saucepan. Cook until the chestnuts are very soft but not falling apart and the liquid is reduced by half. (about 13-15 minutes). Remove bay leaves and chill while continuing on.
Next, toast the mustard seeds coriander and clove in a small fry pan over medium heat until fragrant and mustard seeds begin to pop. This should take about 4 minutes. Let cool and finely grind the toasted spices in a spice mill or mortar and pestle.
Mix the pork, thyme, nutmeg, spice mixture, breadcrumb mixture and 1 tsp. salt in a large bowl. Coarsely chop chestnuts and add to the mixture, along with the cooled cooking liquid. Stir pork mixture to combine.
If you have a meat grinder attachment to your mixer, put this through twice. It should be as smooth as velvet for the best texture. Form into a large ball shape and wrap tightly in plastic and refrigerate for overnight.
To assemble
Preheat oven to 400 degrees. Working one breast at a time, place turkey on a cutting board, skin side up. Holding knife parallel to work surface, cut through the breast, stopping about 1/2 inch from going completely through. Open breast like a book and mound in the meat mixture down the center, leaving 1 inch border. Fold the bottom over the one half of the breast , then fold top half over so it slightly overlaps. Tie at 1 inch intervals with string or kitchen twine.
Place turkeys on racks set inside (we used two cookie racks) large roasting pan. Add 1 cup water and roast until the skin is golden brown and a thermometer reads 145 when inserted into the dressing. The breast itself should read 160 degrees. This will take about 1 – 1 1/2 hours. Remove from the oven and let breast for about 10 minutes before slicing. Cook remaining chestnuts with 1/4 cup butter and a couple of thyme sprigs until soft (about 6 minutes. Serve along side the sliced turkey.
NOTE: This reads as long and involved. Read it through first, then start. It is sooooo delicious you will wonder why you hesitated. Remember our mantra….damn, I CAN do this.
If serving potatoes, save the water for making gravy. Simply add to the roasting pan and make gravy like you normally would, making sure to scrap the tasty bits on the bottom with a wooden spoon. Do this while the turkey is resting.
Roasted Chicken With Garlic Teriyaki
This has to be one of life’s easiest dinners to make. Simply add a salad, or go all out out and add mashed potatoes and a veggie.
- 2/3 cup of a Roasted garlic and teriyaki marinade/sauce
- 1 tbsp. packed brown sugar
- 1 tbsp. Crisco oil
- 6 boneless skinless chicken breast halves
Combine the marinade, brown sugar and oil, stirring until the sugar has melted.
Put the chicken in a large ziploc bag and pour the marinade over. Press the air out of the bag and gently massage to coat all the chicken with the marinade. Refrigerate for about 2 hours, making sure to turn the bag over just one time during the cooling time.
Remove the chicken from the bag and discard the marinade. Grill the chicken for about 12-15 minutes on medium high heat. Check to see that the center is no longer pink.
Plate and enjoy! Yummy.
Pulled Chicken Tacos With Yummy Salsa
- I’m on a kick with the tacos and before we run off to volunteer at one of the Winery Festivals today, here is another one to make you happy.
Pickled Onions
You will really love the vibrant bite to these and will want to use them on everything.
- 1/2 cup white vinegar
- 1/4 cup Pinot Noir wine
- 3 tbsp. sugar
- pinch of kosher salt
- 2 drops hot sauce
- 1 1/2 cups sliced red onion, packed down
Put all the ingredients (except onion) in a saucepan and bring to a boil. Add the onion and cook only for 30 seconds. Transfer to a clean 500 ml glass jar. Set aside to cool completely then cover and refrigerate. Before using, be sure to drain off the brine.
Salsa Made With Fresh Pineapple
- 2 cups fresh pineapple, diced
- 1 jalapeno chile, seeded, finely chopped
- 2 tbsp. chopped cilantro
- 1 tbsp. freshly squeezed lime juice
- pinch of salt and pepper
Mix all together in a bowl, cover with saran wrap and keep in the refrigerator. Just before using, bring to room temperature for best flavour.
- Pulled Chicken
- 6 chicken legs
- 1/2 cup your best barbecue sauce
- 12 x 6″ corn tortillas (flour ones get too mushy)
Place the legs (the chicken, not yours) in a roasting pan and roast for about 50-55 minutes until cooked completely. Cool down enough to handle and remove the meat, throwing out the bones, fat and skin.
Pull the meat in thick threads and place in the barbecue sauce in a saucepot and stir until hot. (5-6 minutes).
Warm the tortillas by grilling for 5 seconds on each side. Lay them out and divide the chicken equally. Top with the salsa and the pickled onion.
What a great way to start the evening with friends/family. Make it a regular dish to make. Add a glass of wine, throw a steak on the barbecue and such fun ahead.
Chicken With Peaches And Ginger
This is one of the easier recipes ever. On the way home from work, stop in to the grocery store and pick up an already roasted chicken. Just make sure it is about 4 1/2 – 5 lbs.
- 1 chicken
- 1/2 cup either pickled peaches or peach jam (both homemade are best)
- 2 tbsp. grainy mustard
- 2 tsp. minced ginger, fresh
- 1 tbsp. teriyaki sauce
- 1/2 tsp. garlic powder
Heat oven to 350 degrees. Place bird in roasting pan.
In a small bowl combine the peaches, mustard, ginger, teriyaki sauce and garlic powder until well blended. Brush over the chicken. Cook for about 15 minutes, brushing occasionally with the sauce.
Transfer to a platter and let rest for a few minutes. Serve with a salad, warm rolls and you will have set a feast on the table and it is only Monday night. There you go….
Barbecued Chicken And Potato Salad
While we can still enjoy sitting out on the deck and having a lovely late summer luncheon, try this one. Not much else is needed, unless you want to add some corn on the cob, grilled garlic bread, and don’t forget, a glass of chilled white wine, of course.
- 1 lb. of baby potatoes, scrubbed
- Pam spray
- 2 -3 lbs. chicken breasts, skin on, boneless
- 2 celery ribs, peeled and sliced thin
- 5 oz. red seedless grapes, halved
- 5-6 radishes, cleaned and sliced thin
- 2 hard boiled eggs, halved and then quartered
- 1/4 cup orange juice
- 1/4 cup chicken broth
- 1 tbsp. grainy mustard
- 3 tbsp. fresh basil, chopped and stems removed
- pinch each of salt and pepper
- 1/4 cup olive oil
Boil the potatoes in a pot of water for about 20 minutes until tender. Remove and drain.
Cut the potatoes in half and put in a large bowl. Add the grapes, celery, grapes,radishes, and eggs.
Spray the barbecue grills so the chicken won’t stick. In your preheated barbecue, lay out the chicken breasts, skin side down, turn over and make sure of getting grill marks on both sides. When cooked through, remove from the heat. Slice the chicken breasts and add to the bowl. Carefully and gently, toss to incorporate all the ingredients.
In a small bowl whisk together the orange juice, grainy mustard, basil, salt and pepper. Drizzle in the oil whisking until incorporated.
Drizzle over the salad.
All I can say is YUM!
Chicken alla Milanese
Okay, this is the last one I am going to give you using the chicken cutlets. It is, as well, quick and easy. I was just thinking you could probably use turkey cutlets and the same ingredients of the other recipes as well. Only you would have to make sure they aren’t too dry. That would destroy what you are trying to do here.
- Chicken cutlets (as many as you need)
- baby mixed greens
- juice from one lime
- olive oil (good quality)
- coarse salt
- freshly ground pepper
- Asiago cheese shavings
- lime wedges
Preheat the cutlets until heated through. Mix together the greens, lime juice, olive oil salt and pepper.
Plate the cutlets, top with the salad and place some of the cheese shavings over the salad.
Serve with a lime wedge. Now, that was super quick and easy. Oh yeah, and the kids will eat it as well.
Okay, say goodbye to the chicken cutlet epic. On to other things tomorrow.
P.S….I lied. Make a chicken cutlet sandwich with a kaiser bun, mayo, slice of provolone cheese, cutlet, 2 slices crisp bacon, lettuce, tomato. Whew!
Chicken Tacos
Remember the chicken cutlets you prepared and froze? Well, here is another quick and easy dinner….tacos. It can’t be any easier, but when rushing to hockey practice or dance classes, this is THE winner.
- Chicken cutlets (as many as you require)
- Tortillas – toasted lightly (I prefer just warmed)
- 1-2 avocados, mashed
- Jar of Pico de gallo
- fresh cilantro leaves
Slice the chicken cutlets into strips and layer on the toasted tortillas, adding the mashed avocado, 1-2 tbsp. pico de gallo and cilantro leaves. Fold over and enjoy.
Pour a glass of milk (or juice or….) eat away and then you are off on your busy evening with the kids. What more could be any easier?
Yummy.
Chicken Parmesan
Yesterday I gave you the recipe for chicken cutlets so you could freeze them and then bring out when you needed a quick, easy and yet, delicious, dinner. Here is one way.
- 6 chicken cutlets (go ahead…take them out of the freezer)
- 12 fresh basil leaves, stems removed and chopped
- 1 1/2 cups tomato sauce (homemade? hmm?)
- 1 1/2 cups grated mozzarella
- Finely grated Asiago cheese
Preheat the broiler with the rack being set 4 inches from the heat.
Top each cutlet with some of the basil, sauce and mozzarella. Be sure to make it equal or there may be some disputes between the hungary diners.
Broil until the cheese has melted (2-3 minutes). Top with the Asiago cheese and a sprinkle of the basil.
Serve with a side salad, garlic toast and, of course, a glass of chilled wine.
Now aren’t you glad you made the cutlets yesterday? Enjoy!
Homemade Chicken Cutlets – Make Aheads
Now that September is here, holidays are over and busy nights starting up. If you make this recipe up, you have the opportunity to make 5 or 6 different dinners and it will take only minutes. Everyone will think you slaved in the kitchen….not!
- 4 cups plain panko crumbs
- 1/2 cup extra virgin olive oil
- pinch of coarse salt
- 1/2 tsp. garlic powder
- 4 large eggs
- 2 lbs. chicken cutlets (9-10)
- 1/3 cup flour
Preheat oven to 400 degrees.
Toss the panko crumbs, garlic powder, oil and salt together and lay out on a parchment lined baking sheet. Bake, stirring a couple of times for 15 minutes. Remove from oven and cool completely. You may have to crush a few handfuls to allow the crumbs to adhere to the chicken.
Whisk the eggs in a bowl. Pat dry the chicken and season with salt and pepper. Dredge the chicken in the flour, tapping off any excess. Dip in the eggs and coat with the panko crumbs. Press lightly to ensure that it adheres to the chicken.
Lay the cutlets on a parchment lined baking sheet . Make layers and lay the paper between the layers. Freeze these now for at least 2 hours, then place in resealable plastic bags.
That was easy..now to bake when needed:
Place a wire rack on a baking sheet and arrange as many cutlets as needed. Bake in a preheated 450 degree oven, flipping just once, until well cooked (about 13-14 minutes). If the cutlets are not frozen, it should only take about 10 minutes.
Tomorrow, I will give you a couple of recipes that are easy and quick using these cutlets. Until then…..