Category Archives: Poultry

Serrano Grilled Chicken and Veggie Salad

For the Dressing

  • 2 T lemon juice
  • 2 T Greek yogurt
  • 2 T honey
  • 1/8 tsp cumin
  • 2 T olive oil
  • 1/2 T minced serrano
  • pinch of salt

For the Salad

  • 1 C sliced carrots
  • 1/2 apple of choice, sliced
  • 2 green onions, chopped
  • 1 1/4 C cubed grilled chicken
  • 1 C sliced cucumber
  • 1 C chopped lettuce

DIRECTIONS

In a small bowl whisk together ingredients from dressing until thoroughly combined. Pour dressing in bottom of 32 ounce jar.

Layer ingredients for salad in order listed. Top and refrigerate. When ready to eat, shake jar to distribute dressing and enjoy!

Note: This salad has a hit of spice thanks to a zesty dressing with cumin, serrano, honey, and lemon juice that goes well with any veggies, making it an easy go-to salad you can put together with what you have on hand any day of the week.

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Sukiyaki

Sauce:

½ C soy sauce
2 T sugar
1 C chicken stock
¼ C mirin

1 pound thinly sliced chicken breast
3 T sugar
2 medium onions, sliced
4 oz yam noodles(shirataki)
1 C sliced bamboo shoots
3 stalks celery, sliced
1 C soaked, rinsed and sliced shitakes
1 cube tofu, cut into 1-inch pieces
1 bunch green onions cut into 2-inch lengths
3 leaves Napa cabbage, sliced
2 T oil

  • Mix soy, sugar, stock and mirin together in bowl.  Arrange meat and vegetables on a large platter.  Heat an electric skillet to 375 degrees F.
  • Add oil to skillet and heat.  Brown meat in the oil, adding sugar slowly.  Move the meat to the corner of the skillet when well browned.  Add other vegetables, keeping each separate.  Add sauce and cover.  Bring to boil and cook 2 minutes.  Uncover and turn all ingredients while cooking 2 minutes more.  Serve over YAM noodles, on small plates

Garlic Marinated Chicken

From Linette Green’s “A Taste of Cuba”

1 – 3lb frying chicken, cut in half
12 garlic cloves, minced
¼ C lime juice
1 tsp ground cumin 1 cup white wine
1 tsp salt
1 small onion
2 shallots
½ tsp freshly ground black pepper
¼ C olive oil

1. Rub the chicken with the mince garlic.
2. In the workbowl of a food processor, place all the remaining ingredients except the olive oil. Pulse until the onions and shallots are liquefied.
3. Place the chicken in a glass bowl, pour the marinade over the top and refrigerate at least 1 hour.
4. Remove the chicken from the marinade and preheat oven to 375 degrees.
5. In a frying pan, heat olive oil over medium high heat. When pan is hot, brown chicken on both sides, one half at a time.
6. Remove and place in a shallow roasting pan, skin side up and roast 30-35 minutes or until cooked through.
7. Cut chicken into serving pieces and serve immediately.

Paul’s Tandoori Chicken Fajitas with Watermelon Salsa

To prepare the tandoori:

Ingredients:

1/2 C plain yogurt
1/2 lemon (juice)
1/2 small onion (grated)
1 T garlic (grated)
1 T ginger (grated)
1 T garam masala
1 T hot smoked paprika
1 tsp cumin (toasted and ground)
1 tsp coriander (toasted and ground)
1/2 tsp cayenne pepper
salt to taste
1 pound chicken (boneless and skinless, but into 1 inch pieces)

Directions:
1. Mix all of the ingredients save the chicken.
2. Place the chicken in the marinade and refrigerate for at least an hour, preferably several hours to overnight.
3. Pull the chicken from the fridge and let it come to room temperature.
3. Remove the chicken from the marinade and skewer it.
4. Grill the chicken until cooked, about 3-5 minutes per side.

To prepare the salsa:

Mix together roughly two cups of watermelon diced with about one cup of ripe pear diced. Add about a third of a cup of red pepper finely chopped and one seeded serrano pepper finely chopped.

In a jar mix the juice of a couple of limes, about one half of a teaspoon of sugar and a little salt. Shake well and then add to watermelon mixture. Make sure it all gets mixed together.

Finally:

Place some salsa on a fajita tortilla, add a skewers worth of chicken, spritz the chicken with just a little soy sauce, wrap, and take a bite.

The tandoori aspect of this comes directly from Kevin at Closet Cooking; everything else was me (Paul).

Rhonda’s Schnitzel

2 C fine bread crumbs (unseasoned)
3/4 C fine grated aged cheese (I used manchego).
2 T finely chopped fresh parsley (italian)
approx 1 tsp salt
1/2 tsp. fresh ground pepper

3 eggs, beaten
1 T dijon mustard
1 large clove of garlic, chopped

1 – 2 C of flour
1 tsp. smoked paprika

Combine the above in their respective groups (note spaces). You should have three seperate shallow dishes.

Cut 3 half chicken breasts into approx. 3 – 4 equal sized pieces each. Place between 2 sheets of plastic wrap and pound to approx. 1/4″ thickness.

Heat vegetable oil over medium heat. Dip each piece of chicken into the shallow dishes starting with the flour mixture and ending with the bread crumb mix. (Egg in the middle obviously)

Fry until golden brown – hopefully 2 minutes on each side.

Drain on paper towels.

Chicken Paprika with Spaetzle

1 2.5 – 3 pound fryer, cut-up (I used breasts and boneless, skinless thighs)
1/3 C all purpose flour
2 T oil (may have to add a bit more)
2 medium onions thinly sliced1
1/3 tsp salt
1 T Paprika (I used the Czech. “HOT” variety)
1/8 tsp pepper
1.5 C chicken stock
½ C sour cream

Coat chicken w/flour, reserve remaining flour. In 12” skillet over med-high heat, in hot oil, cook chicken until browned on all sides, about 7-10 minutes. Remove chicken.

To oil in skillet, add remaining flour and onions, cook, stirring constantly, for 2 minutes. Stir in salt, paprika, pepper, and stock.

Return chicken to skillet, cover and reduce heat to medium, simmer for 25 minutes or until chicken is tender. Turn chicken, once.

Meanwhile prepare Spaetzle. Place Spaetzle on platter and cover w/Chicken Paprika.

SPAETZLE

In 6 quart Dutch oven over high heat, heat 4 quarts of water and 1tsp. salt to boiling.

In medium bowl, beat:
2 C flour
½ cup water
3 eggs
finely chopped fresh Rosemary(about a teaspoon)
1/2 tsp salt until smooth.

Reduce heat to medium. Over boiling water with rubber spatula, press batter through colander or use your Spaetzle maker. Stir water gently, so Spaetzle will not stick together. Boil 5 minutes or until tender and drain.

(from Good Housekeeping Illustrated Cookbook)

Chicken in Sauce Piquante

Chicken pieces (I used boneless breasts and thighs)
2 T vegetable oil
1 T Cajun Spice Mix (see below)
¼ tsp cayenne
1 tsp dried marjoram
1 tsp dried sage
1 tsp salt
1 recipe Sauce Piquante (see below)

Rub the chicken pieces with oil.
Blend the spice mix, cayenne, marjoram, sage and salt and rub all over the meat.
Barbecue for about ½ an hour @350F.

Place in a baking tray and cover with Piquante Sauce.
Bake in oven or bar-b-que for ½ hour or more at 350F.

Cajun Spice Mix

½ C paprika
¼ C black pepper
I ½ T or more cayenne
2 T garlic powder
2 T onion powder

Combine the spices thoroughly and store in a closed jar in a cool, dry place. Add more cayenne if you want a hotter mix. Use within a month.

SAUCE PIQUANTE

¼ C olive oil
I medium onion, finely chopped
6 garlic cloves, finely chopped
½ green pepper, finely chopped
½ red pepper, finely chopped
1-2 hot fresh chilies, seeded and finely chopped
3 C chopped tomatoes or canned Italian style tomatoes, with juice
1 tsp dried thyme or 2 tsp fresh
1 tsp dried marjoram or 2 tsp fresh
2 bay leaves
2 T Cajun Spice Mix
1 T Worcestershire sauce
¼ tsp cayenne
1 T red wine vinegar
¼ tsp or more Tabasco or other hot pepper sauce
1 tsp or more of salt
¼ tsp black pepper

Heat the oil in saucepan over medium heat and sauté the onion, garlic, and peppers, stirring occasionally, until the onion is soft and translucent.
Stir in the tomatoes and their juice along with the herbs and spices, vinegar, Worcestershire sauce, Tabasco, salt and pepper and cook over medium heat, stirring occasionally for about 10 -15 minutes or until slightly thickened. Taste for salt and pepper and add more Tabasco if you like it hotter.

From FOODS of the WORLD: Creole and Cajun Cooking