World’s Easiest Baked Chicken Parmesan with Penne (SO Tasty!)

8 03 2012

Long day at work?  Kick up your heels (well, sorta), and enjoy a quick and delicious classic Italian dinner… On ME!

(No, not really… Kidding.)

;)

But, trust me, this is one of my favorite ways to use baked chicken nuggets…

* 1 bag breaded, white-meat chicken nuggets (about 1 lb, 8 oz)

* 3 (14 oz) cans crushed tomatoes, Italian-seasoned

* 2 Tbsp olive oil

* 7 garlic cloves, minced

* 1/4 tsp dried oregano

* 1/2 tsp red pepper flakes (or 1/4 tsp if you don’t like too much of the spice)

* Salt and pepper

* 2 cups water

* 2 cups low-sodium chicken broth

* 4 cups whole wheat penne (about 1 box)

* 1 cup freshly-grated Parmesan cheese (SO much better -and cheaper- than the container stuff)

* 1  1/2 cups mozzarella cheese, shredded

* 1/3 cup chopped basil

Bake chicken nuggets according to package directions.

Adjust oven to 350 degrees F.

Heat oil in a large Dutch oven over medium heat.  Cook garlic, oregano, red pepper flakes and 1/4 tsp salt until fragrant, about 2 minutes.  Stir in tomatoes, water, 1  1/2 cups broth, and pasta.  Cover and simmer, stirring often, until the pasta is tender, about 18 to 20 minutes.  Stir in the remaining broth and Parmesan, mixing well.  Season with salt and pepper, to taste.

Scatter chicken nuggets evenly over the pasta mixture.  Sprinkle mozzarella over the top.  Transfer the Dutch oven to the oven and cook, uncovered, until the cheese is melted and the dish is warmed through, about 15 minutes.

Remove from oven and scatter chopped basil over the top.  Serve with warm, buttery garlic bread.

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Categories : Chicken Dishes, Dinner Casseroles, Italian Dishes

The Best Southern Fried Chicken

23 02 2012

I think fried chicken is one of the food centerpieces, if you will, of the South.

There’s just something about it that seems to bring people together.

Just like our “Southern Fried Dinner” last night — all great Southern recipes in one gigantic dinner.  It was awesome.

And, this fried chicken… Well, let’s just say, it’s pretty darn amazing (if I do say so myself).  Enjoy!

You can choose to cut up a whole chicken (three- to four-pounder), or (you can do like me) and buy a bunch of drumsticks and bone-in, skin-on breasts (those are my fave parts of the chicken, anyway)… Your choice.

* Large package of drumsticks (about 5 to 10)

* Large package of bone-in, skin-on breasts (about 4)

* 1 quart buttermilk

* 2 lbs lard (perhaps more, if needed; I need a bit more, but I was cooking a BIG batch) – you want the lard, when heated, to completely cover the chicken pieces

* 2 sticks (1 cup) unsalted butter

* 2 large country ham steaks, cut into 1/2-inch strips

* 2 cups all-purpose flour

* 1/2 cup cornstarch

* 2 tsp salt

* 1  1/2 tsp ground black pepper

Place the chicken in a very large resealable plastic bag.  Add the buttermilk.  Refrigerate overnight or up to 48 hours.

Place the chicken on a wire rack set inside a rimmed baking sheet, allowing excess buttermilk to drain.  Discard buttermilk.

Prep the fat for frying by adding the lard, butter and ham strips into a large Dutch oven.  Cover over medium-low heat for about 40 minutes, skimming as needed, until the butter stops foaming and the ham is browned.  Remove the ham strips with a slotted spoon.

Increase the heat to medium-high and heat the fat to 325 – 340 degrees F (check the temp with a candy thermometer).

Meanwhile, combine the flour, cornstarch, salt and pepper in a large bowl.  Mix well.  Dredge the drained chicken through the mixture, pressing to adhere.  Tap off excess flour mixture, but ensure that the chicken is thoroughly coated.

Using tongs, carefully slip the chicken pieces into the hot lard.  Be careful not to overcrowd the pot, as that will reduce the lard temperature (so, fry in batches), and ensure that the oil level covers the chicken pieces completely.  Each side will need to be cooked anywhere from 8 to 15 minutes.  Try to resist the urge to turn the chicken often, as you can lose flavor and crust by doing so.  The chicken will be golden and the internal temp at the thickest part of the chicken must register 160 degrees F.  (But be careful not to overcook.)

Drain the cooked chicken on a paper towel lined plate.  Serve with plenty of hot sauce.

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Categories : Chicken Dishes, Date Night

Easy Chicken Tikki Masala

20 12 2011

I think this is honestly one of Jake’s favorite dishes this year…  He raved about it!  The best part?  It was relatively easy, super flavorful and great for leftovers!  Who said Indian food was difficult??!  Enjoy, Friends!

** You will need a very large saucepan or Dutch oven (preferably 6-quarts) for this recipe – it grows, quickly!  You’ll also want to check out my Basmati-Texmati Rice Pilaf recipe – the chicken masala tastes superb on a bed of that rice!  And don’t forget the Easy Naan Bread (an Indian staple)!

For the chicken:

* 2 tsp salt

* 1 tsp cumin

* 1 tsp ground coriander

* 1/4 tsp cayenne pepper, plus additional, to taste

* 6 boneless, skinless chicken breasts, rinsed, patted dry and trimmed of goo

* 2 cups plan whole-milk yogurt (can be subbed for low-fat, but I’d recommend indulging)

* 1/4 veggie oil

* 2 Tbsp fresh ginger, grated

* 6 garlic cloves, minced

For the masala sauce:

* 1/4 cup veggie oil

* 1 onion, finely chopped

* Salt

* 5 garlic cloves, minced

* 4 tsp ginger, grated

* 1 serrano chile, stemmed, seeded (reserve seeds), and minced

* 1  1/2 Tbsp garam masala

* 2 tsp paprika

* 2 Tbsp tomato paste (almost 1 small can)

* 2 (28 oz) cans crushed tomatoes

* 1 Tbsp sugar

* 1  1/3 fat free half-and-half

* 1/4 cup minced cilantro

For the chicken:

Combine the salt, cumin, coriander and cayenne in a prep bowl.  Sprinkle chicken with spice mixture, pressing to adhere.  Transfer to a baggie, seal, and refrigerate for 60 to 90 minutes.  Whisk yogurt, oil, ginger and garlic in a medium bowl; set aside.

For the masala sauce:

Heat oil in a very large saucepan or Dutch oven over medium heat until shimmering.  Add onion and 1/4 tsp salt.  Cook until fragrant and golden, about 8 minutes.  Mix in garlic, ginger, chile, garam masala, paprika, and tomato paste.  Cook for about 1 minute.  Add crushed tomatoes and sugar; bring to a boil.  Reduce heat to medium-low, cover, and simmer for about 15 to 20 minutes, stirring occasionally.  Stir in cream; return to a simmer.  Cover and remove from heat, keeping the sauce warm.

Meanwhile, preheat your broiler/convention oven or oven to broil.  Set a wire rack in a rimmed baking sheet lined with foil.  Using tongs, dip chicken into yogurt mixture, turning to coat, and thickly covering the chicken with the mixture.  Lay gently on prepped baking sheet.  Discard any leftover yogurt mixture.  Broil chicken until exterior is lightly charred, turning once, and the internal temp (at the thickest portion of each breast) reaches 160 degrees F, about 15 to 18 minutes. Let chicken cool for about 5 minutes, then cut into bite-sized chunks.  Stir into still-warm sauce (if sauce has cooled too much, warm it briefly before adding the chicken).  Stir in cilantro and serve over my Basmati-Texmati Rice Pilaf, sided with Easy Naan Bread.

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Categories : Chicken Dishes, Indian Dishes

Chicken and Avocado Arepas

18 12 2011

Great for a casual dinner, or a Sunday lunch!  Venezuelan-style!

For the Arepas (aka Venezuelan corn cakes):

* 2 cups masarepa blanca (aka harina precocida or masa al instante) – usually found at a Latin grocery store or in your grocer’s Latin foods aisle

* 1 tsp salt

* 1  1/2 tsp baking powder

* 2  1/2 cups warm water

* 1/4 cup veggie oil

For the Filling:

* 1 1/2 cups cooled chicken, shredded into bite-sized pieces (a rotisserie chicken from your grocer works great, or you can use cooked chicken breasts)

* 2 large avocados, pitted and cut into 1/2-inch pieces

* 2 Tbsp minced fresh cilantro

* 3 scallions, sliced thin

* 2 Tbsp lime juice

* 1/2 tsp chili powder

* Salt and pepper, to taste

For the Arepas:

Whisk together the masarepa, salt and baking powder in a medium bowl.  Gradually stir in the warm water to form the dough.  Shape the dough into 8 patties, each about 3 inches wide and 1/2-inch thick.

Heat 2 Tbsp oil in a medium skillet over medium-high heat until shimmering.  Lay 4 arepas in the skillet and cook until just-golden on each side, about 2 minutes per side.  Transfer to a baking mat.  Repeat with the remaining 2 Tbsp oil and 4 arepas.

Preheat oven to 400 degrees F.  Bake arepas until they sound hollow when tapped on the bottom, about 10 minutes.  Meanwhile…

For the filling:

Mix all ingredients together; season with a bit of salt and pepper to taste.  Split warm arepas with a paring knife and stuff each arepa with a generous amount of filling (filling instructions below).  Serve with a bit of roasted tomatillo salsa, sour cream and fresh tortilla chips (Texmati rice is also a great side for this dish).

Original recipe adapted from America’s Test Kitchen Menu Cookbook, pg 67.

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Categories : Chicken Dishes, Latin Dishes, Sandwiches

Tasty Asian Chicken Wraps

15 11 2011

Moist chicken nestled in a flour tortilla with flavorful veggies… This is a tasty, healthy dish that’s perfect for a weeknight dinner or a weekend lunch!  I love these so much that I’ve made them twice in the last week!!

Feel free to prep your veggies the night before to save time!

* 1  1/2 Tbsp sesame seed oil

* 2 Tbsp olive oil

* 1/2 tsp red pepper flakes

* 3 garlic cloves, minced

* 1 tsp peeled and grated fresh ginger

* 2 lbs (about 3 breasts) boneless, skinless chicken breasts rinsed, patted dry, trimmed of goo and cut into 1/2-inch-thick strips

* 1 lime, quartered

* 10 burrito-sized flour (or whole wheat) tortillas

* 1 small jar hoisin sauce (about 1 cup), found in the Asian food aisle of your local grocer

* 1 small bunch green onions, chopped thin

* 2 cups baby spinach

* 1 cup chopped fresh cilantro

* 1 medium cucumber, peeled and chopped fine

Heat the oil over medium heat in a large skillet until shimmering.  Add the red pepper flakes and garlic.  Cook (be careful not to burn or over-brown the garlic – reduce the heat if you see that happening) until fragrant, about 5 minutes.  Add the ginger and the chicken strips.  Saute until cooked through and juices run clear, about 10 to 15 minutes.  Drain pan juices.  Transfer chicken to a medium bowl and squeeze the lime juice over the chicken; toss to mix.

One at a time, warm the tortillas in the original skillet fitted with a lid, about 1 minute or so each, flipping half way through.

Spread a teaspoon-full of hoisin sauce on the middle of each tortilla.  Add about 1/3 cup chicken to the middle-left side of the tortilla.  Top with baby spinach, cucumber, cilantro and green onions.  Starting with the side of the tortilla closest to the chicken, roll each tortilla tightly, securing with 2 toothpicks.  Slice on the diagonal and serve.

Looking for a great side?  Check out my No-Guilt Buttery Cilantro Rice!

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Categories : Appetizers, Asian Dishes, Chicken Dishes

Love of Leftovers – Iron Skillet Chicken Cheddar Cornbread

6 11 2011

I LOVE easy dishes!

I may even LOVE leftovers!

Especially with this recipe!

Total time on this recipe is just how long it takes for the cornbread to cook…  Even better!!  :)

* 1 bag Marie Calendar’s cornbread

* 2 – 3 cups Easy and Delicious Everyday Shredded Chicken Filling

* 2/3 cup shredded cheddar cheese

Preheat oven to 400 degrees F.

Prepare the cornbread according to the package directions.  Add the shredded chicken and mix.  Coat an iron skillet with non-stick spray.  Pour the cornbread mixture into the iron skillet and bake according to package directions, or until a toothpick, inserted into the middle of the cornbread comes out clean.  Sprinkle cheese over the top and bake until melted, about 2-3 minutes.  Serve immediately.

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Categories : Breads, Love of Leftovers

Slow Cooker – Easy and Delicious Everyday Shredded Chicken Filling

6 11 2011

Tender shredded chicken with a hint of classic Mexican red sauce that’s perfect for your main dish, plus leftovers!  Easy, delicious slow-cooker style.  The possibilities of this recipe in other dishes are truly endless.  Enjoy!

* 1 onion, finely chopped

* 3 Tbsp chili powder

* 2 Tbsp veggie oil

* 1 jalapeno chile, stemmed, seeded, and finely chopped

* 4 garlic cloves, minced

* 2 tsp ground coriander

* 2 tsp ground cumin

* 1 (15 oz) can tomato sauce

* 1 1/2 tsp sugar

* 1 lb boneless, skinless chicken breasts, rinsed, patted dry and trimmed of goo

* 1 lb boneless, skinless chicken thighs, rinsed, patted dry, and trimmed of goo

* 1 Tbsp fresh lime juice (about 1 lime)

In a small microwave-proof bow, combine the onion, chili powder, oil, jalapeno, garlic, coriander, and cumin.  Stir to combine, and microwave until the veggies are softened, about 4 minutes.

Stir tomato sauce and sugar into the slow cooker.  Season chicken with a bit of salt and pepper; add to slow cooker.  Cover evenly with onion mixture.  Cover and cook until chicken is tender, 5 to 7 hours on low.

Using 2 large forks, shred the chicken into bite-sized pieces (while it’s still in the slow cooker).  Using a slotted spoon, transfer  the chicken from the slow cooker to a medium bowl.  Carefully scoop 1 1/2 cups of the braising liquid and add it to the bowl.  Toss the chicken with the liquid, making sure it’s well-mixed.  Stir in lime juice and season with a bit of salt and pepper (if necessary).  Chicken can be refrigerated in an air-tight container for up to 3 days or for up to 1 month in a freezer.

Leftover idea?  My iron skillet Chicken Cheddar Cornbread…

Original recipe adapted slightly from America’s Test Kitchen Slow Cooker Revolution, pg 202.

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Categories : Chicken Dishes, Slow-Cooker Recipes

Knock-Your-Socks-Off Jamaican Style Jerk Chicken

29 10 2011

When you hear “jerk” in front of pretty much any food, you know it’s gonna be sooo good!

And probably (at least a little) spicy!

Jerk is actually a traditional style of Jamaican cooking.  It starts by rubbing the meat or chicken with a paste-like marinade that includes chile, lime juice, spices and herbs.  Then meat is then grilled slowly, and all-the-while, the marinade forms a coating that seals in the juices.

* 10 jalapeno chiles, halved and seeded

* 1/4 cup fresh lime juice (about 8-10 limes)

* 1/4 cup chopped fresh rosemary

* 2 Tbsp fresh thyme leaves

* 2 Tbsp mustard seeds

* 2 Tbsp Dijon mustard

* 1/2 yellow onion, chopped

* 4 garlic cloves, chopped

* Salt

* Olive oil

* 4-5 lbs bone-in chicken pieces (I found a great “grill pack” at the store)

Combine the chiles, lime juice, rosemary, thyme, mustard seeds, Dijon mustard, onion, garlic, and 1 tsp salt in a food processor.  Process to a thick, smooth paste.  Place in a small bowl, cover with plastic wrap and refrigerate for at least 2 hours (up to 2 days).

Rub the chicken pieces in the marinade generously.  Place the chicken in a single layer in a large baking dish.  Cover with plastic wrap and refrigerate for at least 3 hours or overnight (the longer, the better).

Prep your grill for medium heat.  Place the chicken, skin side down, on the grill rack.  Turn off the burners directly under the chicken pieces (you’ll use indirect grill heat to cook the chicken).  Cover the grill and cook the chicken slowly.  Turn the chicken every 10-15 minutes (depending on your grill, do a chicken-check about 10 minutes in, and then gauge how fast your grill is cooking the chicken – cooking times will vary).  As you turn the chicken, drizzle just a bit of olive oil over the meat (this will help slightly char the chicken on the outside).  Cooking time will be somewhere between 45-60 minutes total.  The chicken should be opaque throughout and the juices will run clear; internal temperature (when a thermometer is placed in the thickest part of the chicken) should read between 160 and 165 degrees F.

Looking for great sides that compliment this dish?  Check out my Jamaican Rice and Peas and Puerto Rican Tostones (fried plantains)!  They’ll be on the blog shortly!

Recipe from Williams Sonoma Cooking at Home Cookbook, pg 241.

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Categories : Chicken Dishes, Jamaican Dishes

Scrumptious (and Easy) Braised Chicken Pot Pie

18 10 2011

Easy, easy, easy!  And SO yummy!

* 1/2 stick (4 Tbsp) butter

* 3 carrots, peeled and sliced 1/4-inch thick

* 1 medium onion, minced

* 3 celery ribs, sliced 1/4-inch thick

* Salt, to taste

* 4 garlic cloves, minced

* 2 tsp minced fresh thyme (or 1/2 tsp dry)

* 1/2 cup flour

* 1/4 cup sherry

* 3 cups low-sodium chicken broth

* 1/4 cup fat free half-and-half

* 2 bay leaves

* Pepper

* 3 lbs (about 4 breasts) boneless, skinless, chicken breasts, trimmed of goo and cut into 1/2-inch pieces

* 1 cup frozen peas

* 2 Tbsp minced fresh flat-leaf parsley

* 1 frozen pie crust, thawed, or 1 canister pop-open biscuits

Melt butter in a large skillet over medium heat.  Add onion, carrots, celery, and 1/4 tsp salt.  Cook until softened, about 10 minutes.  Add garlic and thyme.  Cook until fragrant, about 1 minute.  Stir in the flour.  Slowly whisk in the sherry.  Mix in the broth, cream, and bay leaves.  Simmer until the mixture is thickened, about 10 minutes.

Season the sauce with pepper.  Stir in the chicken, and continue to simmer until the chicken is cooked through, about 15 minutes.

Preheat oven to 400 degrees F.

Discard the bay leaves.  Pour the chicken mixture into a large baking dish.  Drape the pie dough over the chicken mixture.  If using biscuits, top chicken mixture with the uncooked biscuits at varying intervals.

Bake until the topping is golden brown and the filling is bubbly, about 25 minutes.  Let cool for 10 minutes before serving.

Enjoy!

Original recipe from The America’s Test Kitchen Family Cookbook, pgs 357-58.

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Categories : Casseroles, Chicken Dishes

Slow Cooker Pasta Toppers – Chicken and Broccoli Sauce

16 10 2011

The slow cooker strikes again!

* 1 onion, minced

* 1/2 cup oil-packed sun-dried tomatoes, patted dry and sliced thin

* 6 garlic cloves, minced

* 2 Tbsp olive oil

* 1 Tbsp minced fresh thyme (or 1 tsp dried)

* 1/2 tsp red pepper flakes

* 2 cups low-sodium chicken broth

* 1/2 cup white wine

* 2 Tbsp Minute tapioca

* 2 lbs boneless, skinless, chicken thighs, trimmed

* Salt and pepper

* 1 lb broccoli florets, cut into 1-inch pieces

* 1 cup (or so) grated Parmesan cheese

* 1 lb pasta (your fave kind), cooked al dente in lightly-salted water

Microwave onion, tomatoes, garlic, 1 Tbsp oil, thyme, and red pepper flakes in a small bowl, stirring occasionally, until onion is softened, about 5 minutes.  Transfer to slow cooker.

Stir broth, wine, and tapioca into slow cooker.  Sprinkle chicken with salt and pepper.  Transfer to slow cooker.  Cover and cook until chicken is tender, 6 to 8 hours on low.

Using 2 forks, shred the chicken (while still in the slow cooker) into bite-sized pieces.  Let sauce settle for 5 minutes.  Remove fat from surface with a spoon.

Microwave broccoli with remaining Tbsp oil until tender, about 5 minutes.  Add broccoli and Parmesan to slow cooker and let sit until warmed through, about 15 minutes.  Add pasta to a serving dish, top with chicken and broccoli sauce.  Sprinkle with freshly-grated Parmesan cheese.

Original recipe slightly amended/adapted from Slow Cooker Revolution by America’s Test Kitchen, pg 181.

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Categories : Italian Dishes, Pasta Dishes

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