Chicken – Page 2

Chimichurri.

May 21, 2013 by Knead to Cook Filed Under: Beef, Chicken, Egg dishes, Evolution Power Yoga 40 Days, Fish, Grilling, Grilling/Rubs/Sauces, Pasta, Pizza, Pork, Vegetarian, Vitamix 4 Comments

Chimichurri is a South American version of pesto that is served atop or along side meat and veggies. I’m planning on grilling up a ton of fresh veggies from the farmer’s market and I thought this would be perfection for a vegetarian dish. I will, however, grill up some chicken for my favorite carnivores to eat with it too. I will use fresh herbs from my garden and you can control the heat with the jalapeño according to your taste and preference. This is also perfect over tortellini pasta or on some crusty toasted bread. Yum! Can’t wait for dinner.

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— Knead to Cook

Orange balsamic glazed chicken thighs.

April 23, 2013 by Knead to Cook Filed Under: Chicken 6 Comments

This recipe is so easy and perfect for a weeknight dinner when time is short and hunger is through the roof! I used thighs you can certainly use breasts if you have those on hand. Most of these items you will have readily available in your kitchen.

Ingredients:

10-12 chicken thighs or a breast per person
3 tablespoons of olive oil
1/2 teaspoon of salt
Cracked black pepper
1/2 cup of honey (I use raw organic)
1/4 cup of orange juice
Zest from one orange
3 tablespoons of balsamic vinegar (better quality)
2 tablespoons of fresh sage or 2 teaspoons of dried

Directions:

Place the rack so it’s about 6-8 inches away from the broiler and preheat the oven with the broiler on low (if you have a dual setting) if not, just broil. Brush or spray (if you have an oil atomizer) each piece of chicken and season with salt and pepper. Lay on your broiler pan. Place in the oven for 10-12 minutes (keeping a watchful eye on it the last few minutes) until golden. Then flip each piece over, brush with oil and season again. Back in the oven for another 10-15 minutes.

While the chicken is broiling, in a large measuring cup or small bowl, blend the honey, juice, zest, vinegar and sage. Whisk until well combined. Set aside.

Remove the chicken and pierce to ensure that the chicken is fully cooked and that juices run clear (no pink meat). Then brush or spoon the glaze over top of each one. Broil for 3 or so minutes and flip. Repeat. Coat well with the glaze. Broil for another 3-4 minutes. Remove and cover with foil for 10 minutes. Serve and enjoy. I served this along with grilled pineapple.

— Knead to Cook

Sweet, Spicy and Smoky Dry Rub.

April 22, 2013 by Knead to Cook Filed Under: 4th of July/Patriotic, Beef, Chicken, Gluten Free, Grilling/Rubs/Sauces, Pork, Vitamix, Wheat Free 21 Comments

As the the warmer weather of spring arrives across the country, grills will be fired up and beef, chicken and pork will be seared to perfection. I will not lie, I love spring – not too hot, not to cold and everyone is finally outside enjoying the sunshine on their face. Our grill has been fired up several times in the past few weeks, moving our kitchen outdoors and I will not complain about that. Grilled food just tastes better.

Last night my husband grilled the first set of ribs for the season. I knew, I had to whip up a fresh batch of my sweet, spicy and smoky dry rub in honor of this event. It is tangy, sweet with a smoky heat. Perfection!

When using a dry rub of any kind, it’s best that you rub your meat down and refrigerate for at least 12-24 hours. If you don’t have that kind of time, give it one hour for the spices to work their magic.

Ingredients:

3/4 cup of light brown sugar
2 tablespoons of salt (I used Lo Salt reduced sodium alternative)
1 tablespoon of chipotle chili powder
1 tablespoon of smoked paprika
1 tablespoon of garlic powder
2 teaspoons of ground cumin
1/2 teaspoon of cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon of ground cinnamon

Directions:

Place everything into a mini food processor, Vitamix or you can mix by hand or by adding everything to a tupperware container with a lid. Process until well-combined. Store in a container with a lid for up to 6-9 months.

This can be used on chicken, pork or beef. Rub a generous amount on the meat and refrigerate for best results up to 24 hours or a minimum of 1 hour. Place the meat on a hot grill and cook until desired temperature is achieved. Enjoy!

— Knead to Cook

Sydney’s Chicken Jalfrezi.

April 15, 2013 by Knead to Cook Filed Under: Chicken, Evolution Power Yoga 40 Days, Indian-inspired. 2 Comments

My teenager daughter, Sydney, has opted once again to cook for us again this Sunday. Her cookbook has really inspired her. This recipe was a loose interpretation from her new cookbook How to Cook Delicious Dishes Perfect for the Teen Cooks.

My review… it was fabulous! It was so good that my pre-teen even asked to take it to school for lunch today – that is a miracle in and of itself!

Ingredients:

1 tablespoon olive oil
2 inch piece of ginger (fresh, peeled and grated)
4 garlic, finely chopped
1 onion, sliced
3 teaspoon of ground cumin
2 teaspoons of mustard seeds
1 teaspoon of ground tumeric
2 tablespoon of masala paste
1 bell pepper, sliced thinly (red or yellow)
2 green chilis (we used jalapeños), deseeded and diced
2 lbs of skinless chicken thighs and breasts (mixture is fine)
1 -14 ounce can of diced tomatoes
4 tablespoons of fresh cilantro, chopped
Salt and Pepper

Directions:

Heat the oil in a large sauce pan over medium heat. Add the ginger, garlic and onion and cook until translucent. Add the spices and masala paste and cook for 4 additional minutes. Add the bell peppers and jalapeños. Cook for an additional 5 minutes. Turn up the heat and add the chicken and cook until lightly browned -8 minutes. Add the tomatoes and cilantro. Season with salt and pepper. Then reduce the heat and simmer for 20 minutes. Serve with rice.

— Knead to Cook

Curry Chicken Chobani Salad. Healthy & Low fat.

March 21, 2013 by Knead to Cook Filed Under: Chicken, Gluten Free, Salads, Wheat Free, Yogurt 2 Comments

My friend Jenny, who we just visited over spring break inspired this recipe. She had in her fridge a similar salad and I recreated it in her honor. It is so good that I cannot stop eating it! Guilt-free because I used organic chicken and non fat Chobani instead of mayo. Totally healthy! Chobani adds much needed protein. It’s a perfect lunch idea!

Ingredients:

1.25 lbs of organic chicken tenders (cooked – I grilled mine)
3 teaspoons of curry powder
1 tablespoon of lime juice (fresh)
2 teaspoon of raw honey (or you can use agave or maple syrup)
1/4 cup of chopped dried cherries (or you can use raisins or fresh grapes halved)
Salt
Pepper
1/2 tsp of ground cayenne pepper (use less if you don’t want it spicy)
3/4 cup of non fat plain Chobani
Green onions, 2 chopped
Optional: Celery or carrots chopped, red onions, red bell peppers

Directions:

In your stand mixer, with the paddle attachment, place your chicken in the mixing bowl and turn on the mid speed. This will shred the chicken nicely but keep an eye on it and stop it when you reach the right shredding consistency. If you prefer, you can chop the chicken into pieces. Then add the remaining ingredients and mix until combined. Refrigerate in a covered container. Great served in a bell pepper, on crackers, bread or pitas. Enjoy!

— Knead to Cook

Mango Jalapeño Salsa.

February 26, 2013 by Knead to Cook Filed Under: Appetizers, Chicken, Condiments, Fish, Fruit, Gluten Free, No bake/cooking required!, Party Foods, Pork, Salsas & Guacamole, Side dish, Snacks, Vegetarian, Wheat Free 1 Comment

*Stamped spoon can be found at: http://www.etsy.com/people/pumpernickelandwry

Sometimes you need to lighten up a gray day with some tropical salsa. Today, is a bit gray and going to be rainy… I thought this would be the perfect way to brighten up dinner. I make this salsa early and let the flavors blend in the fridge until dinner. Top over grilled chicken, pork or fish. Or eat it straight up with tortilla chips. Perfect for a party!

Ingredients:

2 mangoes, peeled, pitted and diced
2 green spring onions, sliced
1/2 red bell pepper, diced
1/2 cup of cilantro leaves, roughly chopped
1 jalapeño, seeds removed (or left in if you like the heat), finely diced
1-2 tablespoons of a better quality balsamic vinegar

Directions:

Add all of the ingredients to a mixing bowl. Give a good toss and let the flavors develop for at least 2 hours in the refrigerator. Remove right before serving and add additional balsamic if necessary.

— Knead to Cook

Panko Breaded Baked Chicken Tenders.

February 25, 2013 by Knead to Cook Filed Under: Appetizers, Chicken, Party Foods 9 Comments

There’s something about crunchy breaded chicken. I love that I managed to get this super crispy but not by frying – but baking in the oven. This recipe is super adaptable and easy – great for a weeknight meal. Pair it up with your favorite veggies and you are set. Kid approved and parents will love it too. Great idea for a party as well if you cut the chicken into bite-sized pieces.

Ingredients:

Chicken (as much as you need to feed your family) cut into tender size
All-purpose flour (I use King Arthur’s)
Salt
Pepper
Panko bread crumbs
4-6 eggs, whisked

Directions:

Preheat your oven to 375 and line your baking sheet with parchment or a Silpat. Set aside. You are going to place the flour (with some salt and pepper to season), the Panko and the eggs into three separate bowls. Add additional ingredients if you start to run low. Working in this order – dip the chicken tender into the flour first – dredging on both sides a nice coating. The next step, dip the floured chicken into the egg, coating both sides. Then, finally, dip into the Panko, pressing the chicken in firmly to get the Panko to really stick. Gently place on the baking sheet. Repeat until complete. As you run out of flour or Panko, refill as necessary. Bake for 12-14 minutes and then flip each piece gently so you avoid disturbing the crust as much as possible. Bake again for another 12-14 minutes. Remove when golden brown.

As additional options:

Instead of using egg you can smear dijon mustard onto the chicken before the Panko. You can also add grated parmesan (or any other hard cheese) to the Panko as well. If you like spicy, add some cayenne pepper to the flour mixture along with the salt and pepper. Have fun and make it your own.

— Knead to Cook

Quinoa Turkey Meatloaf Muffins. Wheat-free.

February 12, 2013 by Knead to Cook Filed Under: Beef, Chicken, Ground Turkey, Wheat Free Leave a Comment

I have a few recipes I still wanted to try and review for my dear friend Lauren. Her wheat-free cookbook is fabulous. Last night I tried the Quinoa Turkey Meatloaf and made it in a muffin pan for easy serving. Everyone loved it! It was so tasty and she was right… didn’t miss the breadcrumbs at all!

INGREDIENTS | SERVES 6
1⁄4 cup uncooked quinoa, rinsed and drained
1⁄2 cup chicken broth (low sodium)
1 teaspoon extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, chopped
1 (20-ounce) package ground chicken (or turkey or lean ground beef) -I used lean turkey
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1 egg, and 1 egg white
1⁄2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground rosemary
1 teaspoon ground basil
3⁄4 teaspoon red pepper flakes
2 tablespoons Parmesan cheese, grated (I used Feta)

Directions:

Bring the quinoa and broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15–20 minutes. Set aside to cool.
Preheat the oven to 350°F.
Heat the olive oil in a skillet over medium heat. Add in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
Inalargebowladdthechicken,cookedquinoa, onions, garlic, tomato paste, Worcestershire sauce, egg and egg white, salt, pepper, seasonings, and Parmesan cheese. Mix until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. I scooped my mixture into muffin pans and baked it that way. I did spray the tins with olive oil.
Bake until no longer pink in the center, 50–60minutes (muffins took about 30 minutes). An instant-read thermometer inserted into the center should read at least 160°F. Let the meat loaf cool for 10 minutes before slicing and serving.

— Knead to Cook

Indian Style Chicken with Lentils and Chobani.

February 6, 2013 by Knead to Cook Filed Under: Chicken, Gluten Free, Wheat Free, Yogurt 13 Comments

I always feel the need to apologize for not taking pictures (when I do this) during daylight hours but with winter time here and some late night dinners… I have to work with what I’ve got.

As you know, I’m doing a joint giveaway with my awesome friend Lauren Kelly who wrote the following book:

Our giveaway is this Friday and the details are listed on my Facebook page on how to enter. I jumped at the chance to try some recipes from this book. So far, both recipes have knocked my socks off! Yesterday I made her oatmeal cookie bars – to die for. Last night for dinner, I made this Indian Style Chicken with Lentils and my all time fave Chobani. Everyone loved it and we had no leftovers! {good sign.}

INGREDIENTS | SERVES 4–6

1 cup lentils (I used pre-cooked lentils from Trader Joe’s last night.)

3 cups water

1⁄2 teaspoon salt

1 teaspoon pepper

2 cloves garlic, peeled and minced (I used 4 but I love garlic)

1 medium onion, peeled and finely minced

2 tablespoons lemon juice

1 teaspoon cumin

1⁄4 teaspoon red pepper flakes

1⁄2 cup chopped fresh parsley

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup plain Chobani Greek low fat yogurt

1 tablespoon curry powder

1 teaspoon Tabasco sauce (I used Sriracha)

Directions:

Preheat broiler. Line a baking sheet with aluminum foil.
Place the lentils and water in a saucepan. Bring to a boil, reduce heat, and simmer.
Just before the lentils are cooked (when barely tender, after about 25 minutes), add 1⁄4 teaspoon salt, pepper, garlic, onion, lemon juice, cumin, red pepper flakes and parsley.
Toss the chicken with the yogurt, curry powder, remaining salt, and Tabasco sauce. Place chicken on foil-lined baking sheet and broil for 5 minutes per side.
Mix the chicken into the lentils and serve with rice.

— Knead to Cook

Crock Pot Mexican Pulled Chicken.

January 31, 2013 by Knead to Cook Filed Under: Chicken, Crock Pot, Mexican 4 Comments

Easy peasy! I needed a quick dinner idea because I wasn’t in a mood to prepare something big or fancy (yes, even food bloggers feel this way). I normally do love cooking but I was busy and my daughters kept asking for tacos and this dish just came to me. Adjust it according to your tastes.

Ingredients:

14 chicken tender pieces (use as much as needed to feed your family – skinless breasts etc.)
1/2 of a large onion, diced
1 16 oz. can of low sodium black beans
2 tablespoons of chipotle chili powder
1/2 teaspoon cayenne pepper
1 jalapeño, stemmed and seeded (leave the seeds if you want it spicier)
4 garlic cloves, minced
2 tablespoons of ground cumin, use less if you don’t love it.
2 tablespoons of fresh lime juice
8 ounces or so of tomato sauce (puree works)
Salt and pepper
Cilantro (optional for garnish)

Directions:

Place the chicken first in your slow cooker, set on high for 2-3 hours, or on low to cook longer (4-6) hours. Then add the remaining ingredients. Cover and let it work its magic. Prior to serving, I taste and adjust spices. I shred the chicken with two forks. You can use this as taco filling or as we did topping it over quinoa.

— Knead to Cook