June 21, 2011
Ali’s Pineapple-Teriyaki Chicken

I love to open our drawer of spices in the kitchen and just make something up. Tonight, I asked my sister, “What kind of chicken do you want? Mexican, Asian, or Italian?” She chose Asian. While it might not be perfectly “Asian” so to speak, I try to make the main flavors used in their cooking. I marinated the chicken in one small can of pineapple juice and about 1 tablespoon of teriyaki sauce (all of my cooking is just done by eye, so these aren’t exact. I had six chicken breasts and just make sure that there is enough on each one so that the flavor will come out.) I sprinkled Kosher salt, pepper, allspice, cumin, garlic powder, and ginger on each piece of chicken. I cut up a few cloves of garlic to stick in the dish I marinated it in and placed it in the refrigerator for several hours.

I had planned on grilling the chicken, but due to the violent thunderstorms today, I opted for broiling. I served each piece over a slice of pineapple (the core in the center removed) and topped it with red onions and avocado.

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9:32pm  |   URL: http://tmblr.co/Z4qcyx6KB7De
(Notes: 4)
  
Filed under: dinner cooking chicken pineapple teriyaki marinade 
February 22, 2011
Chicken in Phyllo with Bechamel Sauce

Unfortunately, I did not take a picture when I made this. This is a recipe to make on a day when you have a lot of time. Phyllo dough is difficult and tender to work with, but well worth it. This recipe is from I’ll Cook When Pigs Fly by the Junior League of Cincinnati.

Ingredients

For the chicken:

  • 1 (16 ounce) package frozen phyllo dough
  • 1/2 cup butter, melted
  • 1 celery heart, finely chopped
  • 1/2 cup butter
  • 3 medium sized onions, minced
  • 3 or 4 whole chicken breasts, cooked and diced
  • 1 cup chicken broth
  • 2 tablespoons chopped fresh parsley
  • salt and black pepper, to taste
  • 3 eggs, well-beaten

For the sauce:

  • 1/4 cup butter
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 2 1/2 cups hot chicken broth
  • 1 1/2 teaspoons salt
  • 1/4 fresh lemon juice
  • 3 eggs yolks, beaten

Directions

Thaw phyllo dough, in package, in refrigerator overnight. Carefully unroll and cover with slightly damp linen towel or plastic wrap until ready to use. Set melted butter aside.

In large skillet, saute celery in 1/2 cup butter for 5 minutes. Add onion and cook until onion is transparent.

Stir in chicken and broth. Cook until liquid is absorbed. Remove from heat and let stand until cool.

Add parsley, salt and black pepper to chicken mixture. Fold in beaten egg.

Place phyllo dough on baking sheet. Brushing each with melted butter, stack 6 sheets.

Spread enough chicken mixture on top sheet to just cover surface, leaving 2-inch margin around edges. Roll up, place seam side down, seal edges securely, brush with butter and slice 3/4 of the way through the roll to make 8 equal portions. Prepare a second roll in the same way.

Bake at 350 degrees for 40 minutes or until golden brown.

As chicken rolls complete baking, prepare sauce. In saucepan, melt butter and stir in flour. Cook over low heat for 3 minutes. Add broth quickly and stir briskly. Season with salt.

In separate bowl, blend lemon juice and eggs. Add small amount of hot sauce to egg mixture and stir, then add eggs to sauce and mix thoroughly.

Spoon sauce on individual servings of chicken roll.

Serves 8.

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(Notes: 4)
  
Filed under: bechamel sauce chicken cincinnati cooking dinner phyllo dough food 
February 12, 2011
40 Cloves and a Chicken

Alton Brown’s version of a classic. It’s a very simple recipe to make, but I wouldn’t recommend serving it a dinner party - your guests might not appreciate smelling like garlic for the next few days.

Ingredients

  • 1 whole chicken (broiler/fryer) cut into 8 pieces
  • 1/2 cup plus 2 tablespoons olive oil
  • 10 sprigs fresh thyme
  • 40 peeled cloves garlic
  • Salt and pepper

Directions

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

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Filed under: 40 cloves chicken cooking dinner garlic food 
February 10, 2011
Chicken with Artichoke Pesto

After living in Italy, pesto became my favorite “sauce” to put on pasta, or anything. It can be made in a variety of ways and eaten with almost anything. Here is Robin Miller’s pesto made with artichokes.

 

Ingredients

  • 2 teaspoons olive oil
  • 4 (4-ounce) boneless skinless chicken breast halves
  • Salt and freshly ground black pepper
  • 1 tablespoon salt-free lemon and herb seasoning
  • 1 (14-ounce) can water-packed artichoke hearts, drained
  • 1 packed cup basil leaves
  • 2 cloves garlic, peeled
  • 1/2 cup reduced-sodium chicken broth, or more as needed
  • 2 tablespoons olive oil
  • 2 tablespoons grated Pecorino Romano or Parmesan

Directions

Heat oil in a large skillet over medium heat. Season chicken all over with salt and black pepper. Season with lemon and herb seasoning. Place in hot pan and cook 3 to 4 minutes per side, until cooked through.

Meanwhile, in a blender, combine artichoke hearts, basil, garlic, 1/2 cup chicken broth, oil and cheese. Process until smooth, adding more broth, if necessary, to create a thick sauce. Transfer chicken to a serving platter and top with pesto.

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(Notes: 1)
  
Filed under: artichoke chicken dinner pesto robin miller food 
December 27, 2010
Italian Baked Chicken and Pastina

Giada de Laurentiis does an excellent job at making Italian food simple yet delicious. This pasta dish reminds me of what I ate with an Italian family in a small Tuscan town, Vaiano. The dish she made was slightly different with broccoli, but I loved the idea of baking this pasta. Pasta photo credit to Food Network.

Picture of Italian Baked Chicken and Pastina Recipe

In Vaiano, Italy

Click read more for the recipe

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Filed under: baked chicken cooking dinner italian italy pasta food 
December 21, 2010
Harira: Moroccan Chickpea Stew with Chicken and Lentils

This is a warm and delicious stew for a cold night. It takes some prep work, but it is well worth it. I like it because in the winter we often have the same stew over and over again, but the spices and different flavors that Emeril Lagasse uses in this recipe make it something you want to eat again. It makes a lot, so it is good when you are having a lot of guests over, or if you want leftovers for a few days.

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(Notes: 2)
  
Filed under: Harira Moroccan food cooking stew chicken lentils 
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