Roasted Chicken with Caramelized Parsnips
I thought of this Donna Hay recipe after I made Molly Steven’s Braised Chicken with Hard Cider and Parsnips over the weekend. I decided to make Molly’s recipe after this rave review and this one. Actually, her recipe is all over the blogosphere. Who knew that it would take me TWO years to find the cookbook and begin to blog about this stunning recipes. I feel so out of the loop. Bare with me. You will be seeing a lot more of her recipes.
Anyway! I decided to pull this old recipe from the archives because although Molly Steven’s braised parsnips give Donna Hay’s a run for her money, they still are not as good. The simplicity of baking the parsnips with just brown sugar and butter is genius and still ceases to amaze me.
Pressed Chicken with Yellow Squash and Tomatoes
This past weekend we shipped the kid (Cashew) to my Mom’s, drank as much water as we could, and headed to Sonoma to celebrate Erik’s 30th birthday. We rented this amazing Italian Villa with a huge gourmet kitchen which I had planned to cook in. But, I actually did not saute or dice the entire weekend (thanks to Dane, Michael, and Eddie). We did many wine tastings, spent hours in the hot tub, and it turned out to be one of the best weekends I have ever experienced.
Well, last night, even though I was itching to cook again, my exhaustion got the best of me, which means Erik cooked. And by that I mean, he ordered a pizza.
Tonight, however, I made no excuses. I went to the grocery store to see what inspired me, and this seemed like my last salute to summer. Summer squash, corn, and grape tomatoes. I had also seen this “pressed chicken” by many of my favorite chefs, and I felt that at some point, I needed to jump on that bandwagon and try it. Enjoy!
Summer Chicken Salad in Lettuce Cups
Remember how I was complaining that it was TOO cold? Now, it is too HOT! Seattle needs to make up it’s mind.
I decided to make this recipe because one, it required no heating of a stove or oven. B., I have no air conditioning or refer back to reason number one. Three, I didn’t have to cook, just chop. And lastly, It is a light summer dish that doesn’t weigh you down.
Erik, Cashew, and I just returned from a two-day backpacking trip to the coast with our friends Rob and Dane. After eating powdered eggs, Lipton Noodles, and my specialty trail mix, we were ready for something healthy, and refreshing.
I first made my version of these lettuce wraps for a bridal luncheon for my Sister-in - law, Annalise. They are always delicious, and even better the next day. Erik and I eat about 2 or 3 lettuce cups per person. If there are any leftovers, you can make a Summer Chicken Salad Sandwich out of it!
Sesame Chicken Salad
My friend Chalnessa recently gave me some new products from her father, who is a product tester at an upscale grocery store in Bellingham, Wa. I was given Indian sauces, fish rubs, vanilla beans, sushi rice, and black and white sesame seeds, to name a few. Her generosity made me feel like a little kid in a candy store, and inspired me to utilize all of these new products that I probably wouldn’t buy if they were not given to me.
This recipe uses a lot of sesame seeds. I opted for the white this time, but for presentation purposes you could also use black. This dish would also work with sesame-coated fish as well, like Ahi.
This meal also is very healthy, and perfect for the beginning of spring. There is only 1 tbsp. of oil in the whole dish, and the chicken is battered with egg white instead of the full egg yolk. Red pepper also has loads of vitamin C.
Sausage, Sage, and Crispy Garlic Fettuccine
I’m back!!! I know it seems like I have been MIA recently, but last week we were in New York City visiting our best friends Drew and Josh. Before that, my ballet company was finishing up a wildly successful premiere of Romeo et Juliette. Needless to say, I was eager to get back in the kitchen and start to cook again.
I found this recipe in the March 2008 Bon Appetit. I like their magazine, because they have so many fast, weeknight recipes to choose from. There are millions of ideas to get inspired by. When I got the magazine in the mail, I dog-eared about 10 recipes that I was dying to cook. I planned to follow this particular recipe verbatim, but I ended up modifying it a bit.
The crispy garlic in this recipe is to die for!!! It really makes the dish.
Chicken Coconut Curry
Erik has this new favorite food obsession: Curry. However, when we started dating 5 years ago, he hated it:) Don’t ask me how his taste buds have changed, but I am not complaining! I decided to do an Indian Curry rather than a Thai Curry because I think they are more flavorful. I used a base recipe by Tyler Florence because I actually think that he has visited the countries that he writes recipes for. I have made this a couple of times and changed a few things. This recipe is still a work in progress, but here is the latest version based on some suggestions from people who have tried the recipe, and, of course, Erik.
Chicken Tikka Masala
Our new favorite ethnic cuisine is becoming Indian. We have a great Indian place by our house, and they are now building another one down the street. All the dishes are tasty, but I picked a “classic” dish for my first experiment. This dish is actually is not a traditional Indian dish, but has become the most popular Indian dish in the world. I got my recipe from the October edition of Cooks Illustrated.
Serves 2 (recipe can easily be doubled)
Inactive prep time: 30 minutes (marinating)
Prep time: 10 minutes
Cook time: 40 minutes
Chicken Tikka
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground cayenne
1/2 tsp. kosher salt
1 lb. chicken breasts (about two)
1/2 c. plain whole milk yogurt (recommended Brown Cow)
1 tbsp. vegetable oil
1 clove garlic, finely minced
1/2 tbsp. fresh ginger, grated
Masala
1 1/2 tbsp. vegetable oil
1 small onion, diced (or 1/2 of a medium sized)
1 garlic clove, finely minced
1 tsp. fresh ginger, grated
1 serrano chile, de-seeded and minced (leave this out for less spiciness)
1/2 tbsp. tomato paste
1/2 tbsp. garam masala (found in the spice aisle)
1 14 oz. can crushed tomatoes (recommended Muir Glenn)
1 tsp. sugar
1/4 tsp. kosher salt
1/3 c. heavy cream
2 tbsp. cilantro, finely chopped
Basmati Rice, for serving
For the Chicken:
Preheat Broiler and adjust rack to 6 inches above the heating unit.
Combine cumin, coriander, cayenne, and salt in a small bowl. Sprinkle over chicken breasts on both sides. Let marinate on a plate, covered, in the refrigerator for 30 minutes while you are preparing the other elements of the dish. In another bowl, mix together the yogurt, garlic, oil, and ginger. Set aside.
For the Sauce: (You could also start the Basmati Rice now)
Meanwhile, in a large pot (or Dutch oven), heat oil on medium heat until shimmering. Add the onion and stir frequently until cooked for 8 minutes, or until golden. Add the garlic, ginger, chile, tomato paste, and garam masala. Cook for 3 minutes or until fragrant. Add the tomatoes, sugar, and salt and bring to a boil. Reduce heat to medium low and cover. Simmer for 15 minutes, stirring occasionally. Stir in cream and return to a light simmer. Remover pan from heat and cover to keep warm.
For the Chicken:
Using tongs, dip chicken in the yogurt mixture. Cover chicken generously. Put in on a foil lined baking sheet. Broil chicken for 8 minutes on each side or until the thickest part register 160 with an instant read thermometer.
Remove chicken and let sit for 5 minutes. Cut the chicken into 1 inch pieces and stir into the warm sauce. Do not simmer the chicken in the sauce. Stir in cilantro and adjust seasonings to taste.
Serve with Basmati rice and naan bread.
Mini Chicken Pot Pies
Since I have purchased my ramekins for my Molten Lava Cakes, I have been anxious to use them again. These mini pot pies are my creation after being inspired by recipes from Epicurious.com and my new Donna Hay Cookbook.
Feel free to use any vegetables you have on hand. You could use celery, green beans, or even mushrooms. You could also use shredded rotisserie chicken in place of the boneless chicken thighs. Just add the chicken in with the vegetables the last 5 minutes they are simmering. This meal is delicious!
Balsamic Chicken with Thyme Cous Cous
I am always looking for a tried and true chicken recipe. I guess I just don’t really like chicken, unless it is on the bone. However, this recipe is a great weeknight meal that is simple to make yet elegant in flavor. The only thing is, do NOT overcook the chicken. It gets dry! I sauteed some zucchini with this meal, but feel free to add anything green like spinach, green beans, or a salad.
Fall Vegetable Chicken Paella
Paella is a dish that originated in Spain. However, this recipe uses ingredients that you would not usually see in a traditional Paella dish. Don’t skimp on adding the saffron threads. The threads seem expensive, but they will last a long time, and you don’t need much of the saffron to give the Paella it’s unique flavor.
