Jacques Pépin's Chicken Thighs with Garlic Spinach

 

My friend Larry told me about this amazing recipe for Jacques Pépin's Chicken Thighs with Garlic Spinach. It’s been in my regular rotation now for over a year. It’s quick, easy, and delicious. 

Favorite New Recipe - Chicken Schwarma

 

I am obsessed with this recipe for Chicken Schwarma. I make it every few weeks. I chop the chicken into big chunks and throw in the quick marinade. When ready to cook, put the chicken on soaked skewers and it cooks so fast on a hot grill. I get the grill really hot and then throw the chicken skewers on and turn down the heat to medium. It browns the meat but doesn't dry it out when cooked that way. 

I serve with rice, pita or naan and always a sauce like Baked by Melissa's Green Tahini Sauce or some type of yummy yogurt sauce like this Sumac Tzatziki. Perfect dinner and leftovers. 

Greek Chicken Burger Salad

I saw this recipe on Jennifer Fisher's instagram feed and knew it was going to be a winner. It is so flavorful and delicious. Perfect leftovers too for lunch the next day. 

Greek Chicken Burger Salad

 

Chicken Burger

1 lb ground chicken

½ yellow onion, sautéed and softened in olive oil

3 cloves of garlic, minced and sautéed in olive oil

Dill – huge handful or two of fresh dill, chopped

Parsley – handful of fresh parsley, chopped

Squeeze of lemon juice and maybe a little zest

Jennifer Fisher universal salt

Pepper – lots

 

Mix ingredients and then form into 3 meatballs. Heat olive oil in a pan over medium high-heat and add chicken. Flatten into patties. They don’t have to be perfect circles. Fry until browned and then flip to brown the other side.

 

Salad

Romaine

Cucumber

Tomato

Feta

Red onion

Green olive

Fresh dill

Jennifer Fisher Mustard Vinaigrette

Israeli Chicken Sofrito Dinner with Sides

This dinner was perfection. My new weekly go-to.
 
Israeli Chicken Sofrito 
Recipe here
I’ve made this a few times and every time I make a few adjustments. Tonight I made it with 2 legs and 2 thighs (skin on). Same sauce and spices. Added 1/8 t cayenne pepper. Next time I would add parsley or cilantro at the very end. 
 
Roasted Za’atar Carrots 
Recipe here (minus the yogurt sauce)
 
Sauteed Kale 
Recipe here
 
White rice
Day old so I reheated with 2 T butter and a splash of water

Shredded Chicken Taco Bowls

  

This is a new dinner I crave every few months. It’s so satisfying. It has it all… carbs, protein, spice, salt, crunch. I love it every time.

 

Shredded Chicken Taco Bowls

 

Shredded chicken (recipe below)

White rice

Cumin black beans (some version of this recipe)

Some type of cabbage slaw (this is the cabbage salad from Erewhon and I love it)

Iceberg lettuce, chopped

Cilantro

Jalapeno, sliced super thin

Tortilla chips

Steamed broccoli

Salsa

Sour cream

 

I plate it all divided so it looks pretty and then mix it all together before I eat it.

 

Shredded chicken

 

Chicken Tenders – 1 package

Simply Organic mild taco simmer sauce – 1 packet

 

Put the tenders in a small pan with the sauce and set to low for 30-45 minutes. Stir them around every so often and once they are cooked, use two forks to shred the meat. It should break apart very easily. Then leave in the sauce until you are ready to plate.

Teriyaki Chicken Thighs & Veggies

This is hands-down my new favorite dinner. I've been making it weekly and it's so easy and flavorful. 

Teriyaki Chicken Thighs

Recipe here

* I use olive oil instead of vegetable oil. I have been using skinless thighs and it's fine. I definitely trim the fat first and I made sure to do it on medium high, often with a heavy pan on top, so it really browns on the first side. I double the sauce and I add sliced green onion and sesame seeds at the end.

Stir Fry Sugar Snap Peas with Garlic & Sesame

Recipe here

* I followed the recipe except I use olive oil. I also waited a little bit to add the soy sauce and I use low sodium tamari. 

Grilled Asparagus & Green Onion

* I used asparagus plus the light green & white ends of green onion, tossed with olive oil, salt and pepper and then grilled on the BBQ. Also works to broil it. 

 

Chicken Katsu with Cauliflower Fried Rice

 

Just made this tonight and it's my new favorite dinner....

 

Chicken Katsu with Cauliflower Fried Rice

 

I made a basic recipe for Chicken Katsu (flour, egg, panko) and added seasoning (salt, pepper, garlic powder, onion powder) and toasted sesame seeds to the panko mixture. Then pan fry in mostly olive oil and some butter on medium/medium high heat until golden brown. Flip and brown the other side, then transfer to a wire rack. Serve with cauliflower fried rice, kimchi and sriracha plus a green veggie for a perfect dinner.

 

Cauliflower Fried Rice

 

Olive oil

1/3 onion, small chop

2 carrots, small chop

1/2 zucchini, small chop

Green onion, sliced

3 cloves garlic, minced

1-2 T ginger, minced

Cauliflower rice (frozen)

2 eggs, scrambled

Tamari or low sodium soy sauce

Toasted sesame seeds

 

Saute onion in olive oil over medium heat. Add carrot, zucchini and green onion. When almost done, add more oil, ginger and garlic. After a few minutes add ¾ bag of frozen cauliflower rice. Stir and heat for several minutes. When almost ready to serve, push everything to the side and melt 1 T butter in the pan. Add scrambled eggs and saute. Once cooked all the way, mix in with other ingredients. Sprinkle tamari and stir to combine. Finish with toasted sesame seeds and serve with sriracha and kimchi.

Arugula Salad w/ Chicken, Artichoke Hearts and Hearts of Palm

 

I can’t get enough of this salad and am making new versions every day. I’ve been really loving this version with chicken. 

Salad Base

Arugula

Micro greens

Artichoke hearts, sliced

Hearts of palm, sliced

Cooked chicken breast, sliced or cubed 

Optional Add Ons

Hemp seeds

Cooked asparagus

Cooked broccoli

Roasted beets

Mozzarella

Shallot Vinaigrette

1/3 cup olive oil
Juice of one lemon
¼ cup white wine vinegar
1 T dijon mustard
1 T minced shallot

1/2 t honey
Salt and pepper

 

Cooked Chicken Breast

Preheat oven to 350. Melt 2 T butter and 2 T olive oil in an oven safe pan over medium-high heat. Season chicken breasts with salt, pepper and garlic powder. Brown chicken on both sides until a nice golden crust appears. Once both sides are browned, transfer pan to the oven and cook until internal temp registers to 165 degrees. It usually take 3-10 minutes depending on the side of the chicken breasts so I check the internal temp once or twice with a meat thermometer. Remove and let rest for a few minutes, then slice and enjoy!

Antioxidant Salad with Chicken Paillard

 

I had this salad recently and had to recreate it. It’s so good and satisfying. It also had bee pollen and pepitas but I prefer it without those. 

Antioxidant Salad with Chicken Paillard

Salad

Mixed Greens

Goji berries

Pomegranate seeds

Blueberries

Blackberries

Pistachios

 

Balsamic Vinaigrette

 

3-4 T balsamic vinegar

1 T Dijon mustard (heaping tablespoon)

2 garlic cloves, minced

Juice from one large lemon wedge

1/3 cup olive oil

Salt & pepper

 

Chicken Paillard

Boneless, skinless chicken breast – butterflied and pounded thin 

Garlic powder

Salt & pepper

2 T olive oil

2 T butter – don’t skip the butter!

 

Sprinkle cutlets with salt, pepper and garlic granules. Heat butter and olive oil in large sauté pan over medium high heat. When it’s hot, add the cutlets and cook until perfectly browned. When they are ready, flip and brown on the other side. If you used enough olive oil and butter, you should just be able to flip it. If not, you can add more. Once browned remove to a platter. Cut on the diagonal into little strips and serve with a lemon wedge. 

 

 * My kids love this chicken. It's great with caesar salad as well. 

Chicken Parm Meatballs

I’ve always been a fan of the site Dinner: A Love Story. If I had more time or kids who liked new things, I would cook from her site more often. I've enjoyed everything I've ever tried, for years. Tonight I made the Chicken Parm Meatballs and loved them. My kids said it tasted like my chicken burgers, which they hate. So the moral of the story is that if your kids like chicken burgers or are open to delicious new foods, they will love these, as I did. If your kids hate chicken burgers or new things, maybe pass on this recipe. I will make these again for sure, but maybe when my kids aren’t around. 

Anne's Chicken Panini

My friend Anne posted this on her Instagram story and it looked like a fun new combo to try. I loved it. Will make again for sure!

Chicken Panini

 

Ciabatta rolls

Roasted chicken slices 

Cheddar cheese

Garlic spread (from Trader Joe’s or Whole Foods)

Caramelized onions (with a little brown sugar and balsamic at the end)

Greens (tossed with olive oil and balsamic)

 

Assembly:

 

Put chicken and cheese on ciabatta bread and toast on a panini grill. Rub with a bit of olive oil and toast some more. When done, open the sandwich and spread the garlic spread, caramelized onions and greens. Cut in half and enjoy!

Tomato Risotto w/ Chicken Thighs

I've been making this risotto during the last 9 months of quarantine and I love it. Before I never had the time or patience to make risotto. I want to try other variations but I love this so much that it's hard to switch it up. This recipe is based off a Bon Appetit recipe and my friend Larry's recommendations. I serve with his quick pan-fried chicken thighs. 

 Tomato Risotto

2-3 T olive oil

2-3 T butter

1-2 shallots, minced

3 cloves of garlic, minced

1-1.5 cups arborio rice

Maldon salt

1-2 T tomato paste

1/4-1/2 cup white wine

2 cups cherry tomatoes, chopped (less if out of season)

5 cups homemade chicken stock, warm

1 cup freshly grated parmesan

Fresh parsley, chopped

 

 

Heat olive oil and butter in a medium saucepan. Sauté shallots until very soft. Add garlic and sauté making sure not to burn. Sauté about 1 minute. Add risotto and sauté until every grain is coated with butter and oil and some grains are translucent, about 2 minutes. Add the tomato paste and big splash of wine. Stir in and add the chopped tomatoes. Stir and let the liquid start to evaporate and let the tomatoes start to soften. Sprinkle with salt. Then start adding the warm chicken stock ¾-1 cup at a time. Have risotto on medium heat so it’s simmering enough that the water is evaporating. When the liquid is almost all evaporated, stir in another cup of stock. Continue to stir. After about 20 minutes and/or 4 cups of stock, check for doneness. When it’s almost ready, add one more ladle of chicken stock. When that’s done, remove from heat and add parmesan and parsley. 

Chicken Thighs

Trim fat and let come to room temp. Pound thin and sprinkle with salt, pepper and garlic powder. Pan fry over medium-high heat in olive oil and butter.

Chicken & Rice

Lots of stress eating and drinking happening over here this week while we wait for the 2020 Presidential results. Last night's fix was comfort food. I made this recipe for Chicken & Rice from Dinner: A Love Story, with a few minor changes. As she said.... I’m guessing you have everything you need for it in the house so when you don't know what to make, give this a try. 

Chicken & Rice

2 cups chicken broth plus 1 cup water (homemade stock is ideal obviously)
3 T olive oil
2 medium onions, about 8 ounces, peeled and sliced
salt & pepper
2 chicken breasts cut into bite size pieces
1 1/2 cups white rice (I used long-grain white rice)
handful herbs, chopped (I used parsley)
juice from 1/2 lemon (I used a ton of lemon)

Bring broth and one cup of water to a boil. While you are waiting for it to boil, add olive oil to a large skillet (that has a lid) set over medium heat. Add onions, salt and pepper. Cook until onions soften, about 4 minutes.

Add rice to the pan and stir until each grain is covered in oil. Nestle chicken in rice, add salt and pepper, then pour in the broth and water. Reduce heat to medium-low and cover.

Cook 2o minutes, until all water is absorbed and chicken is cooked through. Garnish with parsley and a huge squeeze of lemon. 

Anne's Benihana Fried Rice & Sauces

My friend Anne and her adorable family nailed it with their recipes for Benihana fried rice, ginger sauce and mustard sauce. All the glory without the stink when you leave the restaurant!

Anne’s Benihana Fried Rice

3 cups Calrose rice (which makes about 8 cups cups cooked rice)

1 onion (diced)

2 large carrots (diced)

3/4  bunch green onions (diced)

4 eggs

2 Large Chicken breast (small cubes)

Kikoman brand soy sauce

Garlic butter (recipe below)

Salt & pepper (might not need salt because of soy sauce)

Sesame seeds

Disclaimer about the ingredients.  I am notorious for never measuring so these are estimates of what I used. Everything is just personal preference.

A day ahead: Make rice (I used Botan Calrose rice) according to package and spread on a sheet pan. Dehydrate overnight on the counter or in the fridge if you have room. If you don’t do this, your fried rice will be wet and clumpy.

Day of: In a wok or large sauce pan, bring oil to heat (avocado, grapeseed or organic canola oil) Sauté the onion and carrots until they caramelize and get golden brown. In the last few minutes of cooking, add the green onion and cook. Remove from pan and set aside.

Add more oil to the pan and sauté chicken breast until outside is seared. Flavor with soy sauce and a big spoonful of the garlic butter and continue to cook until cooked through. Remove from pan and set aside.

Add more oil to the pan and scramble the eggs. Once cooked, add the veggies, chicken and rice into the pan and mix well. Flavor with soy sauce, pepper, and garlic butter to taste until everything is well combined.

Top with sesame seeds and serve with Ginger Sauce & Mustard Sauce. 

Garlic Butter

1 stick softened butter

3-4 cloves of garlic (through garlic press)

1 1/2 - 2 T soy sauce (until butter is light brown)

1- 2 T lemon

1/4 stick Garlic butter (optional - I did not use)

Roasted Garlic (optional - I did not use)

Ginger Sauce

1 onion (roughly chopped)

2 T ginger (minced)

1/4 cup lemon (1 or 2 lemons)

3/4 cup soy sauce

1 T sugar

Blend all ingredients in a blender. (On live she said to pulse so it’s not too liquidy.)

Mustard Sauce

3 T dry mustard powder

2 T hot water

1 T toasted sesame seeds, crushed 

3/4 cup soy sauce

1/4 clove garlic crushed (I used 1 small clove)

3 T heavy cream (I used 2)

Mix mustard and hot water in a bowl until it forms a paste.  Place in blender with sesame seeds, soy sauce and garlic. Blend all ingredients for 1 minute. 

Best Roast Chicken Ever

The recipe for Buttermilk-Marinated Roast Chicken from Salt Fat Acid Heat is the best roast chicken I have ever made. Even my kids commented on how good it was so now I make it every week or two and everyone loves it. I usually make it for dinner one night, have leftover chicken the next day and then I use the carcass for chicken stock. I highly recommend this chicken but you must marinate it overnight or it won't be as good. And here's my nerdy little cheat sheet so I don't have to reference the recipe. It's all about the rotation so the breast doesn't dry out. It's perfection.  

Peach Chicken with Coconut Rice

photo credit: Jessica Seinfeld

My friend Marly made this recipe last night inspired by Jessica Seinfeld's recipe for Peach & Sriracha Chicken with Coconut Rice. It was so good and so flavorful. 

For the chicken:

4 bone-in, skin on chicken thighs 

4 bone-in, skin on chicken drumsticks 

1/4 teaspoon kosher salt (optional)

3/4 cup peach (or apricot) jam or preserves 

3 T grated fresh ginger

2 T Sriracha hot sauce

3 T reduced-sodium soy sauce or Tamari

1 clove garlic, minced

3 green onion (white & green parts, sliced)

1/4 cup peanuts (chopped)

1/4 cup fresh cilantro (chopped)

For the rice:

1 13.5 ounce can whole coconut milk

1 1/2 cups jasmine rice

1/4 t kosher salt

Instructions:

Heat the oven with the rack in the middle to 425 degrees. 

Pat the chicken dry with paper towels and sprinkle with the salt. 

In a large bowl, stir together the jam, ginger, garlic, sriracha, soy and coconut aminos. Add the chicken and toss to coat. Marinate for a few hours if you have time but not required. 

Arrange the chicken on a rimmed sheet pan or large baking dish. Pour remaining sauce over each piece. 

Roast for 35 to 40 minutes total. After 20 to 25 minutes, if the sauce starts to burn, add 1/2 cup of water to the pan. This will simmer away and give you a delicious sauce in the end. Continue to roast the rest of the time until the chicken is cooked through. 

For the rice, in a medium saucepan, combine the coconut milk, 1/2 cup water, the rice and salt. Place over medium heat and let it come to a boil. Stir a few times and reduce the heat to low. Cover tightly and cook for 18 minutes, until the rice is tender and the liquid is absorbed. Remove from the hear, stir the rice and cover tightly again. Let stand for 5 minutes. 

Serve the chicken over the rice and spoon the sauce on top. Sprinkle with green onion, cilantro and chopped peanuts. 

Easy Chicken Piccata Recipe (w/ Capellini Noodles)

I have always served Chicken Piccata with white rice but my new favorite way (thanks to Carla!) is with capellini noodles. I double the sauce and pour it over the noodles. It's amazing. Recipe from my weekly cooking class at The Gourmandise.

CHICKEN PICCATA

4 boneless skinless chicken breasts (butterflied and pounded thin)

Sea salt and freshly ground black pepper 

All-purpose flour, for dredging 

6 tablespoons unsalted butter 

5 tablespoons extra-virgin olive oil 

1/3 cup fresh lemon juice 

1/2 cup chicken stock 

1/4 cup capers 

1/3 cup fresh parsley, chopped

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

3. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

4. Add lemon juice, stock and capers to pan and bring to a boil, scraping up brown bits from the pan for extra flavor. Taste and season. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.

5. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Potstickers with Chicken & Chives

From The Gourmandise cooking class...

12-15 dumpling skins
corn starch mixed with water for sealing
vegetable oil for browning

Filling

1/2 lb ground dark meat chicken
2 scallions - thinly sliced
2 t soy sauce
1 t oyster sauce
1/2 t sesame oil
1 garlic clove, minced
1 egg yolk
2 t corn starch
1/4 t salt
1/4 t pepper

Combine all ingredients

Assembly

Put a spoonful of the mixture in the middle of the dumpling. Dip your finger in the corn starch mixture and run along the outer edge. Fold over the dumpling and either pinch the edges or just press together depending on the look you want.

In a large non-stick pan, heat 2 T oil over medium heat. Place the dumplings flat side down in the hot pan and brown. Flip and brown the other side. Pour about 1/4 cup water into the pan and cover the pan to steam. Cook for about 5-7 minutes.

Dipping Sauce

1/4 cup soy sauce
2 t rice vinegar
1 t sugar
1 t chili paste

Also good dipped in sriracha

If you double the filling and use 1 lb of meat you can get about 33 potstickers. 

* photo shown with ground pork but they are definitely better with ground chicken

The Modern Proper's Stuffed Pasta Shells

I've been craving lasagna lately but holding out for my mom's since it's the best ever. To tied myself over until she makes it for me, I tried this recipe for Easy Stuffed Pasta Shells and it was easy and hit the spot. 

GP's Mr. Chow-Style Minced Chicken with Lettuce Leaves

I'm obsessed with the Mr. Chow-Style Minced Chicken with Lettuce Leaves from Gwyneth's cookbook It's All Good. So flavorful. I love the mix of sweet and spicy with the Hoisin and Sriracha. I used store bought for both to save time. 

I served with Asian sautéed cabbage. I usually do the cabbage with garlic and ginger slices, sriracha, chicken stock and soy sauce/tamari.