Dishing the Divine » chicken

fried chicken

Paula — Mon, 12 Dec 2011 19:50:40 +0000

This past week I finally bought the Cook’s Illustrated Cookbook that I’ve been reading so much about. I do not often use cookbooks since I get so much inspiration from blogs that I follow, but I figured that such a huge compilation would not steer me wrong. I was toying with several ideas of which recipe to make first and landed on this fried chicken recipe because, I kid you not, it had the word easier in it. Cook’s Illustrated is notorious for having complicated recipes and I was in the mood for something simple. If you have bone-in, skin-on chicken pieces, you are in luck because this recipe really is pretty simple. If you don’t have pieces, you can do what I did and cut a whole chicken into pieces. It isn’t as simple, but you end up with a chicken carcass that you can use to make some chicken stock.

The marinade makes the chicken so amazingly tender, and the batter is simply divine. Salty with a hint of spice and crunch and delicious! I could not get enough of this chicken! And it was so filling that we could have easily fed a party of six, which means I know what I am serving the next time I host a dinner party.

Continue reading: fried chicken

condensed cream of chicken soup

Paula — Sun, 15 May 2011 17:55:24 +0000

If you have not already done so, please find me at www.facebook.com/dishingthedivine!

My pantry almost failed me tonight. Since the thermometer isn’t topping 70 today, I figured we’d just hunker down with a bowl of soup and some crusty bread for tonight’s dinner. I picked out a chili recipe that I have not eaten in ages but was almost thwarted because I did not have any cans of condensed cream of chicken soup on hand. I was about to call Brant and ask him to swing by the store on his way home when it occurred to me: “Are you a food blogger or what? Get your act together and find a recipe for this!”

The first recipe I read was rated 10/10 by everyone who tried it. Far be it from me to complain about that, especially when the ingredients were nothing more than some broth, milk, flour and spices. You mean I don’t have to add MSG or other completely unpronounceable ingredients to my meal? Shucks.

This honestly took about 5 minutes to whip up. I will never, ever, ever buy the canned stuff again. Ever. Why, when this is so easy and quick and tasty?

condensed cream of chicken soup

from www.tammysrecipes.com

Yield: 3 cups (about 2 cans)

1 1/2 cups chicken broth
1/2 tsp poultry seasoning
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp black pepper
1/4 tsp salt (or less; taste to test)
1/4 tsp parsley
1/4 tsp oregano
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic). In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

deep dish pizza

Paula — Fri, 22 Apr 2011 16:01:17 +0000

The first time I had Zacchary’s pizza, I thought I had died and gone to heaven. For those of you who aren’t East Bay locals, Zacchary’s is a deep dish pizza joint that people have been known to drive *three* hours to visit. Yes, it’s that good. There is so much garlic in the sauce that you will ward off vampires for weeks. And the basil! And the crust! And… oh my goodness. I could go on and on, but I’ll spare you.

Unfortunately, Zacchary’s pizza is also rather expensive, which has hitherto relegated this amazingly delicious pie to special-occasion pizza. I could eat it almost weekly if I had unlimited money, but our budget doesn’t allow for that, so we have traditionally only picked up a pie to celebrate special events, pay raises and birthdays.

A couple of months ago, I was perusing Craigslist for Pampered Chef items and came across a used stoneware muffin pan and stoneware deep dish pizza combo for $20. I didn’t really want the deep dish pizza pan (stoneware or not, I wasn’t sure that it would ever get used) but the muffin pan was a great deal so I bought the pair. Once I owned the deep dish pizza pan, I figured I might as well find a recipe to test drive it, and I found one on Food Network that looked promising. As I was making the sauce, I could tell that it was good, but not quite perfect. Using my nose as a guide, I added in a few more heaping tablespoons of garlic, tossed in a bunch of extra basil, and mixed in a bit of shredded chicken toward the end. This was it – the real deal, a Zacchary’s knock off that rivaled the goodness of the original. And the price of the ingredients is only $5! Budget friendly is one thing, but the best part is just how easy it is to make! Saute garlic in olive oil, add some spices, simmer this in some diced tomatoes, and ta da! Sauce is done! Simply toss some shredded mozzarella on top of your dough, pour the sauce over the top, and bake. So simple, so delicious, so affordable, *so* my go-to meal.

deep dish pizza

Prep Time: 35 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 5 minutes

Yield: 4-6 servings

Heavily adapted from a recipe on Food Network

Ingredients

1/2 recipe pizza dough (save the other half for another delicious pizza later in the week!)

2 tbsp olive oil

3 tbsp chopped fresh garlic

2 tbsp chopped fresh basil

2 tsp chopped fresh oregano

1/4 tsp fennel seeds

1/2 tsp salt

1/4 tsp freshly ground pepper

1/4 tsp red pepper flakes

2 14-ounce cans diced tomatoes - use all of one can and reserve the juice on the second can

1 tsp sugar

1-2 cups shredded chicken, to taste (optional - substitute mushrooms and peppers if you are a vegetarian)

3-4 cups shredded mozzarella cheese

Instructions

Prepare the pizza dough if you have not done so already.
While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and peppers and cook, stirring, for 30 seconds. Add the tomatoes and sugar and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20-25 minutes. Add the chicken and cook for 5 minutes more. Add reserved tomato juice as needed to make the sauce the consistency you like. Remove from the heat.
Preheat the oven to 475 degrees.
If your deep dish pizza pan is not non-stick, oil it with a tablespoon of olive oil. Roll out the crust to 1/4-inch thickness and place in pan and along the sides. Press the dough into the pan. Spread the mozzarella cheese over the bottom of the crust. Top with the sauce.
Bake until the top is golden, the cheese is bubbly, and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.

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chicken enchiladas

Paula — Mon, 18 Apr 2011 19:39:50 +0000

I have been meaning to post this recipe for ages but keep forgetting to take the “end shot” picture. It’s tough to sell a recipe without a photo, but I’m usually starving by the time I eat dinner and have zero patience for a photo shoot. These chicken enchiladas are amazing. I love that Cook’s Illustrated always takes the time to perfect their recipes so that I don’t have to. I grew up eating enchiladas served with sauce from a can. I don’t know about you, but once I see something that is canned, I am overwhelmed by the idea of trying to make it from scratch. When I saw how simple the recipe and ingredients were for a homemade enchilada sauce, I knew that I had to try these. The method for making these is a little unorthodox, but the results are well worth it.Even with Cook’s Illustrated perfection, I still had to tinker with the recipe to suit my tastes. I am a pansy when it comes to spiciness, so the first time I ate these I thought I would never have full use of my taste buds again. The next time I made them, I cut the amount of chili powder and diced chilis in half. I’ve listed a spice range below so that you can tailor it to your particular tastes. The original recipe calls for diced jalapenos, but these were over-the-top hot for me, so I opted for a couple ounces roasted poblano peppers instead. The original recipe also calls for chicken thighs, but since I don’t often have those on hand I prefer to use pre-cooked rotisserie chicken. If I don’t have any of that on hand either, chicken breasts will work in a pinch, but it’s tough to get the same “enchilada” texture with huge chunks of chicken breast meat.

If you are planning on making these ahead of time, don’t assemble them until right before you cook them. If you like a crispier enchilada, turn on the broiler for the last couple minutes of cooking. If you do this, watch your enchiladas carefully to ensure they do not burn.

chicken enchiladas
adapted from a recipe by Cook’s Illustrated

1 1/2 tbsp vegetable oil
1 medium onion, chopped fine (about 1 cup)
3 medium cloves of garlic, minced or pressed through a garlic press (about 1 tablespoon)
2-3 tbsp chili powder
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp salt
2 tsp granulated sugar
2-3 cups cooked, shredded chicken meat
2 (8-ounce) cans tomato sauce
1/2 cup chopped fresh cilantro leaves
2-4 oz diced roasted poblano chili peppers (or 2-4 oz pickled jalapenos, drained and chopped)
8 oz sharp cheddar cheese, grated (about 2 cups)
10 corn tortillas
sour cream, cheese, avocado, lettuce, and limes to taste

Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds.

Add the chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 5 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, roasted poblano chili peppers or jalapenos, and cheese in medium bowl and set aside.

Adjust oven rack to the lower-middle position and heat oven to 300 degrees.

Heat tortillas in a non-stick frying pan until pliable and fill with a tablespoon or two of the chicken mixture. Roll the tortilla closed, place seam side down in your 8×11 or 9×13 pan, and repeat until you’ve used all the filling. Pour the sauce over the enchiladas. Sprinkle with additional cheese if desired.

Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.

chicken tikka masala

Paula — Wed, 06 Apr 2011 17:03:42 +0000

Ironically, given that I’m a food blogger, I am one of the pickiest eaters I know. In fact, I’ve managed to write off entire cultures of food with no compunction. Japanese, Greek, and Indian food are all on the “no go” list. They’re all awful, and don’t argue with me about this either.

Fortunately, I had no idea that chicken tikka masala was Indian food because if I had known that, I probably would have never tried it. But ignorance is bliss, and I did try this amazing dish and I’m so glad that I did. There are so many complex flavors in this dish that I don’t even know how to start explaining it. The chicken is dipped in a yogurt sauce with ginger and garlic and char broiled in the oven. Then it’s folded into a tomato sauce loaded with all kinds of spices – cinnamon! cumin! cardamom! – and finished with a touch of cream and a handful of fresh minced cilantro. The cream cuts the tomatoes’ acidity and the fresh cilantro adds yet another dimension of taste (although if you are a true cilantro hater, I suppose you could leave it out!). Served over rice or with naan, this is a fabulous way to end your day.

chicken tikka masala
www.cooksillustrated.com

A note from Cook’s Illustrated: This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken.

chicken tikka

1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 tsp salt
2 lb boneless, skinless chicken breasts
1 cup plain whole milk yogurt (see above note)
2 tbsp vegetable oil
2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsp)
1 tbsp grated fresh ginger

masala sauce

3 tbsp vegetable oil
1 medium onion, diced fine (about 1 1/4 cups)
2 medium garlic cloves, minced or press through a garlic press (about 2 tsp)
2 tsp grated fresh ginger
1 fresh serrano chili, ribs and seeds removed, flesh minced (see note above)
1 tbsp tomato paste
1 tbsp garam masala (see note above)
1 28-ounce can crushed tomatoes
2 tsp sugar
1/2 tsp salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

For the chicken: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

For the sauce: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

chicken chili

Paula — Sun, 12 Dec 2010 16:04:16 +0000

I first made this chili recipe on one of those freakishly cold days that we had this past summer. It was absolutely fantastic. It is not too spicy, loaded with vegetables, and perfect paired with these cornbread muffins. This is a chili recipe you’ll want to make over and over again!

By the way, this recipe makes a lot of chili, but have no fear. It can easily be frozen in individual serving sized portions and thawed at a later date for a quick lunch or dinner!

I made this in a Crockpot and it was wonderful. I cooked the chicken as the recipe directed and set it aside. Then, after sauteing the onions and peppers on the stove top, I transferred them to my crockpot and added all the remaining ingredients except the chicken and beans. I let that simmer all day and then, an hour or so before dinner I added the shredded chicken and beans.

Want to make this vegetarian? Simply omit the chicken and substitute vegetable broth for the chicken broth in the recipe!

chicken chili
adapted from www.annies-eats.com

2 boneless, skinless chicken breasts
salt and pepper
4 cups chopped yellow onion (2-3 onions)
2 tbsp olive oil
2 cloves garlic, minced
3 bell peppers (any colors)
2 tsp chili powder
2 tsp ground cumin
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper
1/2 tsp dried oregano
1 chipotle chili in adobo sauce, finely diced
2 tsp kosher salt
4 (14-ounce) cans diced tomatoes
1 cup corn kernels, fresh or frozen
1 cup pumpkin puree or diced pumpkin (optional)
2 (15-ounce) cans beans, drained and rinsed (black, pinto, a mixture are recommended)
1-2 cups chicken broth, as needed

Preheat the oven to 375. Line a baking sheet with foil. Place the chicken breasts on the foil and season with salt and pepper. Fold the foil over the chicken breasts to form a sealed packet. Roast 30-40 minutes, or until the chicken is cooked through. Allow to cool enough to handle and then shred or chop the meat into bite-sized pieces.

Meanwhile, heat the olive oil in a large stockpot or Dutch oven over medium heat. Saute the onions 8-10 minutes, or until tender and translucent. Add the garlic to the pot and saute just until fragrant, about 30 seconds. Mix in the bell peppers, spices, and salt. Cook 5 more minutes. Add the tomatoes, corn, and pumpkin and bring to a boil. Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.

Stir in the shredded chicken and the beans, add more chicken broth as desired, and allow to simmer for another 20 minutes.

bacon wrapped chicken bites

Paula — Tue, 14 Sep 2010 18:50:55 +0000

For Brant’s birthday, I bought him a geeky t-shirt that has images from the periodic table of elements for barium, cobalt, and nitrogen. The resulting picture? BACON. It’s awesome, and perfect for my bacon-loving hubby. It seem that it’s not just my hubby that loves bacon, though. When I told Amanda about our bacon wrapped chicken bites, her response was, “Bacon! Bacon!” What should you serve at a party? The answer is clear to me. Bacon wrapped chicken bites are a huge success!

bacon wrapped chicken bites

2 chicken breasts, cut into 1″ cubes
1/2 cup Saucy Mama Sweet Onion Marinade
1 pound thin-sliced bacon

In a medium bowl, marinate the chicken in the Sweet Onion Marinade for 1 hour.

While the chicken is marinating, cut each strip of bacon in half lengthwise, giving you two long strips. Then cut each strip in half down the middle.

Preheat the oven to 375.

When the chicken is done marinating, wrap each piece of chicken with one of the bacon strip quarters and skewer with a toothpick. Arrange on a baking tray and bake for 15-20 minutes or until the chicken and bacon are both fully cooked.

hot wing melts

Paula — Sat, 04 Sep 2010 21:38:19 +0000

A month or so ago a representative from a company that makes Saucy Mama brand marinades and meal accompaniments contacted me and asked if I would like to participate in a cooking contest using their products. I love a challenge, so why not? When I got the box of marinades they sent me, I called my chef friend Dave and asked him for his help with the project. While I can cook, Dave can make food look so appetizing that you should probably keep a napkin on hands at all time when he’s in the kitchen so that you can dab the bits of drool from your chin. Yes, it’s that amazing.

Dave and I worked for 6 hours this past Wednesday night inventing recipes with three different Saucy Mama marinades. I’ll be sharing those with you throughout this week! One of the Saucy Mama flavors is Hot Wing Sauce. Dave and Brant LOVE hot wings, so this was the flavor they were most eager to experiment with. One brainstorm led to another, and these delicious creations were born.

hot wing melts

(serves 12 as an appetizer)

1/4 cup vegetable oil
6 medium chicken breasts
1 cup Saucy Mama’s Hot Wing Sauce
16 slices White Bread
4 tbsp salted butter
12 oz blue cheese crumbles

Place half the oil in a pan heated to medium high and fry three of the chicken breasts until cooked through, flipping as needed. Repeat with the remaining oil and the remaining three chicken breasts.

Pat the chicken dry and cut each breast into ¼-inch slices. Toss the chicken slices in Saucy Mama’s Hot Wing Sauce and set aside. Butter one side of each slice of bread. Preheat a non-stick skillet over medium heat. Lay the buttered side of a slice on the skillet and top with chicken slices and blue cheese. On top of the cheese, immediately place another bread slice with the butter side up. Cover the skillet. When the bread is golden brown and cheese is melted, flip the sandwich and continue to cook, covered, until the second side is also golden brown and cheese is melted. Let the sandwiches cool for 1 minute and then cut into quarters and serve hot.

tortilla casserole

Paula — Fri, 30 Jul 2010 00:05:41 +0000

I went through my recipe binders yesterday in search of this recipe which, to my chagrin, I’ve made several times but have not yet posted here. I have a bunch of tortillas on hand, a jar of salsa that I opened a while ago, some pre-cooked chicken breasts in the freezer, and some cilantro leftover from the guacamole that I made the other day. All in all, the makings of a tortilla casserole.

So what is a tortilla casserole, you ask? Think Mexican lasagna, where all the noodles are replaced with tortillas, sauce is replaced with a pinto bean/salsa mixture, and the cheese is Cheddar instead of mozzarella. Sound delicious? That’s because it is. And not only is it tasty, but it also easily serves 6-8 people, so it’s a dish that could serve a small crowd or a meal with enough leftovers to tide my hubby and me over for several days. Additionally, like lasagna, it’s also versatile. Vegetarian? No problem – just omit the meat. Hate cilantro? That’s fine – just omit it.

You did buy these tortillas, right? In case you haven’t heard, they’re ahhhhhhmazing.

tortilla casserole
www.allrecipes.com

2 (15-oz) cans pinto beans, drained and rinsed
1 cup salsa, divided
2 cloves garlic, minced
1/4 cup chopped cilantro
1 (15-oz) can black beans, rinsed and drained
1/2 cup chopped tomatoes
7 flour tortillas
2 cups shredded Cheddar cheese
2 cups chopped cooked chicken, steak, and/or pork (optional)
additional salsa, sour cream, and guacamole for serving

Preheat oven to 400 degrees F.

In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.

In a small bowl, mix together 1/4 cup salsa, cilantro, black beans, and tomatoes.

Place 1 tortilla in an oven safe dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese.

Add another tortilla. Spread with 2/3 cup black bean mixture and top with 1/4 cup cheese.

Repeat layering twice, adding meat to these layers if using.

Cover with remaining tortilla and top that with remaining pinto bean mixture and cheese.

Cover casserole with a lightly greased sheet of aluminum foil (the grease keeps the cheese from sticking to the foil). Bake in the oven for 40 minutes. Cut into wedges and serve with salsa, sour cream, and guacamole.

angry chicken

Paula — Sat, 22 May 2010 18:00:34 +0000

Angry chicken is a funny name for your dinner, but if you use all the red pepper flakes that are called for in the recipe, you’ll see exactly where the name came from.

Several years ago my mom lovingly typed up every single recipe that she thought I’d ever want to make when I was “older and wiser and wanted to cook for myself.” Um, I’m not sure about the first two, but yes, the latter is for sure true. The irony of this particular recipe is that unlike every other recipe in that book, my mom never made this dish. I guess she just perused the ingredients and knew that it would be amazing. And it is amazing! I like to make extra breasts and then freeze them for use in future casseroles, burritos, and soups.

You’ll want to start this marinade early in the day so that the chicken has plenty of time to absorb all the flavors. The recipe suggests marinating the chicken for a minimum of six hours. I have marinated mine for less time when I am crunched for time, but the flavors are superior when it marinates for the full six hours that the recipe calls for.

angry chicken

6 boneless, skinless chicken breasts
1 tbsp Dijon mustard
1/2 tbsp chopped garlic
1/4 bunch fresh cilantro, chopped
1/2 cup red wine vinegar
1 tsp salt
1 tsp coriander
1 tbsp chili powder
1 tbsp crushed red chili pepper (I am a pansy, so I use less!)
1 cup vegetable oil
1 tbsp Cajun spice

In a large bowl combine all the ingredients except the Cajun spice and butter and mix well. Add the chicken breasts and let marinate in the fridge for six hours.

Remove chicken breasts from the marinade and sprinkle the breasts with the Cajun spice. Discard the marinade.

Grill over hot coals, turning once after about 5-7 minutes. Serve hot! (I like to serve angry chicken with my all-time favorite mashed potatoes and a veggie (in this instance, grilled asparagus).