Sweet Chili Glazed Chicken Breast with Pineapple

Sweet and sour chicken the most asked for meal in our house.  While perusing my newest cookbook Weight Watchers One Pot Cookbook - really who can say no to only one pot to clean? I found this recipe and thought hmm similar this could work  


 OXO Good Grips Pineapple Slicer (Google Affiliate Ad)

Usually I dread dealing with fresh pineapple but I just acquired one of these beauties and oh what fun! OXO Good Grips Pineapple Slicers.  Love it! 

Cut and marinate chicken in zip lock.

Cast iron is the best.

 

Sweet Chili-Glazed Chicken Breast with Pineapple

From Weight Watchers

Adapted

2T reduced sodium soy sauce

1T brown sugar

1T sweet chili sauce

3 5oz skinless boneless organic chicken breast cut into 1 inch strips

8 (1/2 inch) slices peeled pineapple, cored

1T chopped fresh cilantro

1. Combine first 4 ingredients in zip-lock bag
2. Squeeze out air and seal bag
3. Turn to coat chicken
4. Refrigerator at least 30 minutes up to an hour, turning occasionally
5. Oil and heat medium high cast iron pan
6. Remove chicken from marinade and discard marinade
7. Place chicken in pan turn after 5 minutes
8. Cook until chicken is cooked through about 10 minutes in all
9. Place pineapple on pan for 1 minutes per side only
10. Place chicken and pineapple on platter, sprinkle with cilantro

Korean Style Chicken Sandwiches

Summer time is here!  Yep 107 today...sizzling, so fresh, light and easy is in order.  I know I have a hit when they finish eating and shout out "I want the left-overs for lunch tomorrow!!!"

From our garden:
arugula, italian parsley and peach

Korean-Style Chicken Sandwich

By Grace Parisi

Adapted

 

     ¼ cup hoisin sauce

    ¼ cup low-sodium tamari soy sauce

    2 tablespoons honey

    1 tablespoon finely grated fresh ginger

    2 garlic cloves, minced

    1 teaspoon Asian chili-garlic sauce

    1 teaspoon Asian sesame oil

    Salt and freshly ground pepper

    3 skinless, boneless chicken breasts, trimmed of visible fat

    Vegetable oil, for brushing

    1 bunch arugula

    1 small bunch Italian parsley

    Mayonnaise

    Sourdough rolls

    

1.      Heat a cast iron grill pan over medium high heat.

2.       In a medium bowl, combine hoisin sauce with the soy sauce, honey, grated ginger, minced garlic, chili-garlic sauce and sesame oil.

3.      Season the barbecue sauce with salt and pepper.

4.      Brush the grill lightly with vegetable oil

5.      Season the chicken with salt and pepper.

6.      Grill the chicken, turning occasionally, until golden and almost cooked through, about 10 minutes.

7.      Brush with the barbecue sauce and grill, turning and brushing, until golden brown, about 3 minutes longer. Reserve 1/3 of sauce

8.      Transfer the chicken to a work surface and let stand for 5 minutes, then cut it into 1/2-inch strips.

9.    Cut the rolls in half and brush with oil.

10.  Grill both sides until toasted.

11.  Mix mayonnaise and remaining barbeque sauce and spread on toasted roll.

12.   Add chicken, arugula and parsley

Puerto Rican Chicken in Green Sauce Pressure Cooker

hmmmm....food one of the essence of our being.  One of the simplest pleasures in our lives, we associate memories good and bad with the tastes and smells food brings to us.  We give thanks for food.  

Ten years ago one of the most tragic days struck our country and all of our lives changed.  I taught second grade at the time.  I remember getting up that morning and going thru the normal motions of getting everyone ready to begin the day.  A friend of ours knocked on our window and said, "Did you see what is happening in New York?"  We immediately turned on the TV.  It was surreal.  When I arrived at school, I picked up my class from the playground, took roll with the TV on in the background.  We all watched and discussed what was happening.  One little boy came up to my desk and said, "Today is my birthday and my birthday will never be the same again."  The next day we wrote letters and the following week we made the most beautiful tribute wall at the entrance to our school filled with huge paper yellow ribbons, pictures, names and the children's writings.  That year we learned about giving, sharing, and heroes. So on this the ten year anniversary of September 11th, pay it forward - bring food, cookies or brownies, perhaps dinner to someone in need, a public worker - police, fire ...because food is the universal language.

Puerto Rican Chicken in Green Sauce Pressure Cooker

from Marcia Kiesel

adapted

1 skinless chicken cut into pieces (bone-in)

6 skinless chicken thighs (bone-in)

Salt and freshly ground pepper

1t ground cumin

4 cups packed cilantro leaves

6 garlic cloves, halved

2 large jalapeños, seeded and chopped

1 medium onion, chopped

1 red bell pepper, chopped

1/4 cup dry white wine

2T extra-virgin olive oil, plus more for drizzling

1 1/2 cups chicken stock or low-sodium broth

1 pound medium red skinned potatoes, sliced 1/4 inch thick

Steamed rice and lime wedges, for serving

 ~ season the chicken with salt, pepper and the cumin

~ let stand for 10 minutes

~ meanwhile, in a food processor, combine the cilantro, garlic, jalapeños, onion, red bell peppers, wine and 2 tablespoons of the olive oil and puree

~ transfer the puree to pressure cooker and stir in the chicken stock

~ add the chicken and potatoes

~ lock lid and over high heat bring to high pressure

~ adjust the heat to maintain high pressure and cook for 13 minutes

~ allow pressure to release naturally

over and cook on high for 2 hours, shifting the chicken a few times, until the chicken is cooked through.

~ season the stew with salt and pepper.

~ serve with rice and lime wedges.

Lao-Style Chicken Baguette Sandwiches

 

Robotics, dance class, library program and Target's 90% of summer sale, oh my!  So when I spotted this recipe, I thought of Food TV Great Food Truck Race and the Nom Nom truck.

The recipe calls for watercress but my one stop shop didn't have it so I opted for baby arugula and fearful of the spiciness I eyed the ingredient for the Chile-Garlic sauce.

First question as they sat down, "What is in it? Take out the tomatoes".  "But I just picked the tomatoes from our garden."  Another one agrees to try it as is and the third on demands that she makes her own sandwich.  Sold after the first bite.  "Yum", cried out in unison.  "I want more sauce."  "My stomach is dancing!!!"

 

Lao-Style Chicken Baguette Sandwiches with Watercress

from Sebastien Rubis

adapted

 Chile-Garlic Sauce

1/8 cup grapeseed oil

1 large shallot, thinly sliced and separated into rings

3 large garlic cloves, coarsely chopped

2 1/2 tablespoons minced fresh ginger

1/8 cup Korean coarse red pepper powder (I used chili pepper powder)

1 1/2 tablespoons sugar

1 1/2 tablespoons Asian fish sauce

~ heat a small skillet over moderate heat

~ add the oil

~ add the shallot rings and cook over moderate heat, stirring a few times, until golden brown and crisp, about 3 minutes

~ with a slotted spoon, transfer the shallot rings to a bowl

~ add the garlic to the hot oil and cook over moderately low heat, stirring a few times, until golden, about 1 minute

~ with a slotted spoon, transfer the garlic to the bowl

~ add the ginger to the skillet and cook until fragrant, 2 minutes

~ add the red pepper powder and sugar and cook, stirring, for 30 seconds

~ scrape the sauce into the bowl

~ stir in the fish sauce

sandwich

1-tablespoon vegetable oil

2 boneless chicken breast halves, (6 ounces each)

Salt and freshly ground black pepper

Chile-Garlic Sauce

Four 6-inch lengths of baguette, split and toasted

Mayonnaise

1 small bunch baby organic argula

2 medium organic tomatoes, sliced

1 cup coarsely shredded organic carrots

~ heat a medium skillet

~ heat the oil

~ season the chicken breasts with salt and pepper and add them to the skillet, skin side down. Cook over moderately high heat until 4 minutes

~ reduce the heat to moderate

~ turn the chicken breasts over and cook until white throughout, about 5 minutes longer

~ transfer the chicken breasts to a carving board and let rest for 5 minutes  

~ slice the chicken crosswise 1/3 inch thick

~ spread the chile-garlic sauce on the cut sides of the baguettes and spread mayonnaise on top 

~ fill the sandwiches with the arugula, chicken, tomatoes and carrots and serve  

Hearty Chicken Curry with Potatoes

While I am cooking my oldest enters the kitchen, "mmm, what smells so good?"  

Recipes from the Far East have it all.  Fragrant spices, vegetables and protein making the perfect meal.  Best of all the health benefits from a fabulous meal.

Hearty Chicken Curry with Potatoes

 from Madhur Jaffrey's Far Eastern Cookery

6 coriander pods

6 whole ground cloves
2 sticks of cinnamon

2T fennel seeds

2t ground cumin

4T ground coriander seeds

1 ½ t cayenne pepper

1T paprika

4 1 inch cubes of fresh ginger

3 large garlic cloves

4 medium onions

4 lbs. chicken pieces

3 to 4 potatoes

1/4 cups of safflower oil

2t sea salt

1 can coconut milk

handful fresh mint

~put the cardamom pods, cloves, cinnamon, fennel and cumin into a food processor fitted with a metal blade and grind as finely as possible

~ empty bowl

~ add the coriander, ground red pepper, paprika and 8T of water mix to a thick paste

~ peel ginger, garlic and 3 of the onions and chop coarsely 

~ peel and finely slice the forth onion and set aside

~ combine the chopped onions, ginger and garlic in an blender together with about 4T of water, blend to smooth paste

~ skin the chicken and cut with poultry shears into serving pieces

~ cut the potatoes into 1 inch cubes and put in a bowl of water

~ pour oil in a large wide pan over medium high heat

~ when oil is hot add sliced onions and fry until onion is golden brown

~ put in the paste from the blender and the spice paste

~ stir fry for 10-12 minutes or until the mixture is well fried and dark in color

~ put in 3 cups of water, the chicken, and drained potatoes and salt

~ stir and bring to a simmer

~ cover and lower the heat simmer gently for 30 minutes or until the chicken is tender

~ add the coconut milk and stir and cook for another minute 

~ remove some of the oil

~ coarsely chop the mint leaves and stir them in

Firecracker Wings Pressure Cooked and Baked

I am in trouble, I think.  My kids prefer Mom's cooking to going out.  My husband was out of town so I ask them,  "what do you want for dinner?"  Hoping for anything that does not involve a load of dishes and expecting the reply, "let's go out" or some frozen concoction from Trader Joe's.  But oh no, no rest for the wicked.  "We want firecracker wings, corn on the cob and artichokes," they shout out.  After a load of lip smacking and napkins, three messy faces smiled and said, "make again".

Firecracker Wings

from Sunny Anderson and Me

2 jalapeno peppers

1/4 cup soy sauce

1/4 cup honey

1/4 cup brown sugar

2 teaspoons cayenne pepper

2 teaspoons allspice

5 teaspoons fresh thyme

3 teaspoon ground ginger

4 garlic cloves, chopped

5 chives, chopped

1/4 cup apple cider vinegar

1/4 cup lime juice

1/4 cup orange juice

7 lbs chicken wings and legs

honey

2t non modified corn starch 

~ put first 13 ingredients in  blender
~ put all of the chicken in a large zip lock bag and add marinate
~ marinate in the refrigerator 4 hours
~ pour marinate and chicken into pressure cooker
~ cook 6 minutes high pressure
~ natural release about 10 minutes
~ remove chicken and put on parchment paper lined baking sheet
~ preheat oven 450 degrees
~ add corn starch to marinate and whisk
~ whisk over high heat until marinate reduces and thickens
~ squeeze a small amount of honey on each piece of chicken
~ pour marinate over each piece of chicken
~ bake 15 minutes

Chicken Cacciatore

) 

Deliciously lip smacking describes this meal.  Fast although not as quick as most pressure cooker recipes due to stove top prep.

Chicken Cacciatore

from America's Test Kitchen

Family Cookbook

adapted

1 4lb organic kosher chicken cut into 8 pieces skin on
2 yellow onions minced
1 cup dry red wine
2T tomato paste
1/2 cup chicken broth
2 bay leaves
2t fresh minced thyme
2t fresh minced sage
1 (14.5 oz) can diced organic tomatoes drained
extra virgin olive oil
8oz cremini mushrooms sliced thin
4 garlic cloves minced

~ heat large cast iron skillet over medium high heat
~ add half the chicken and brown on both sides about 10 minutes
~ remove skin from larger pieces
~ add to pressure cooker
~ repeat with other half of chicken
~ discard any fat in the skillet
~ heat skillet over medium heat
~ add onions and 1/8t salt
~ cook until soften 3 to 5 minutes
~ stir in wine and scrap any brown bits off bottom simmer 2 minutes
~ add tomato paste and simmer for another minute
~ add to pressure cooker
~ stir in chicken broth, bay leaves and 1/2 of the thyme and 1/2 of the sage and tomatoes to pressure cooker
~ lock lid in place and bring to high pressure
~ maintain pressure for 18 minutes
~ while chicken is cooking...
~ heat skillet medium heat and add 1T oil
~ add mushrooms and 1/4t salt cook until brown about 4-8 minutes
~ stir in garlic 30 seconds
~ add 1/2 cup water and simmer
~ scrape up any brown bits and set aside
~ remove pressure cooker from heat and allow to naturally cool 5 minutes
~ quick release any remaining pressure
~ remove chicken from pressure cooker and place on serving platter
~ discard bay leaves
~ add remaining herbs to pressure cooker and return to stove top
~ bring to a simmer for 5-10 minutes until sauce thickens
~ stir in mushrooms 1 minute
~ season with salt and pepper
~ spoon sauce over chicken

from our garden: thyme and sage

Chan Dara Chicken Curry

L.A. Times Thursday Food Section:  In the day, I would cut and save all of the restaurant requested recipes.  So imagine my delight when I found the book Thirty Years of Restaurant Requests to the Los Angeles Times.  This weekend I sat and covered the pages with to make post-its.  First up, chicken curry since we always order it when at Thai restaurants and the recipe contains eight ingredients and four lines of instruction. 

Now you would think easy as can be and it is yet I managed to forget to add the curry powder at the beginning of the recipe, so I threw it in at the end along with more curry paste.  I added the extra curry paste because the color was not perfect.  I am a visual cook and I rarely taste as I cook.  It works for me. 

Thumbs up all around.  Dinner very good and lunch the next day was more than amazing.  I used a mandolin to cut the potatoes and by lunch the next day they became one with the sauce, yum!

Chan Dara Chicken Curry

from Rose Dosti

Dear SOS Thirty Years of Recipe Requests to the 

Los Angeles Times

adapted

1/4 cup safflower oil
1/4 cup yellow curry paste (recipe calls for red but it tends to have peanut, so not for us)
1 pound boneless chicken breast cut with poultry scissors
1 1/2 pound boneless chicken thighs with poultry scissors
4 1/2T fish sauce
6 or more organic potatoes sliced with a mandolin
4 or more organic carrots sliced with a mandolin
2 cans of coconut milk light or full fat
3t yellow curry paste
3t curry powder

~ whisk oil and curry paste together
~ put in large skillet  high heat 1 minute
~ add chicken, fish sauce,  potatoes and carrots
~ stir fry until chicken is golden brown
~ add coconut milk and bring to a boil
~ reduce heat add remaining curry paste and powder
~ cover and simmer 30 minutes

Chicken Chow Mein

Continuing with our Asian cuisine, presenting my favorite dish - Chicken Chow Mein.  The noodles drew in the kids or I should say sucked them in.  It is now there favorite dish too next to sweet and sour. 

Dishes and lots of dishes since everything is prepared separately but worth every sud.  The recipe calls for chicken pieces cut 1/8" x 1/8" x 2".  Kitchen shears make this task a breeze.  I like an assortment of vegetables in this dish so I added mushrooms, carrots and next time bok choy.

Chicken Chow Mein

from Dorothy Huang's

Chinese Cooking

adapted

1lb boneless chicken breast

marinade for chicken:

4t cornstarch
2t low sodium soy sauce
2t dry sherry
4t water

10oz Chinese noodles

seasoning for noodles:

1/2t sea salt
2T low sodium soy sauce
2t sesame oil

6 stalks celery
1/2 lb fresh mung bean sprouts
8oz mushrooms
4 carrots

sauce:

2T cornstarch
2T low sodium soy sauce
2 cups low sodium chicken broth

6T safflower oil
1t sea salt
2 garlic cloves peeled and smashed
8 green onions cut into 1/2" pieces

~ slice/cut chicken across grain 1/8" thick and 2" long strips
~ mix marinade for chicken and toss to coat chicken
~ let stand 30 minutes or longer
~ in a large pot bring water to boil over high heat and add noodles (cook according  package) 3 to 5 minutes
~ drain and rinse under cold water and drain again
~ transfer noodles to bowl and add noodle seasoning mix thoroughly
~ slice celery, mushrooms and carrots
~ mix sauce ingredients in a bowl

cook:

~ heat 2T oil in a large cast iron skillet over high heat
~ add noodles and stir occasionally for 3 minutes
~ remove noodles
~ add  2T oil to skillet when hot add vegetables and 1t salt stir fry 2 minutes
~ remove vegetables
~ add 2T oil to skillet when hot add garlic and green onions
~ after 5 seconds add chicken and stir fry until chicken turns white and firm
~ discard the garlic
~ add sauce stirring until thickened
~ return vegetables to the skillet
~ pour mixture over the noodles and serve

Sticky Drumsticks -- Super Bowl

I receive weekly emails from America's Test Kitchen.  Each email contains links to video's, product reviews, helpful hints and recipes.  The slow-Cooker Sticky Wings recipe jumped out at me in a recent email. However, I hate wings.  Too much effort and too little meat just so unsatisfying.  Slow cookers are OK, but I prefer my pressure cooker.  I morphed this recipe to our taste.

At dinner I was told I should have doubled the recipe that there was not enough and next time make additional sauce for dipping.  The chicken was perfectly moist, love that pressure cooker!

Sticky Drumsticks

from Me and America's Test Kitchen

1T olive oil
12 chicken legs
1 three inch piece of ginger peeled and micro-planed
4 garlic cloves peeled
3/4 cup packed brown sugar
1/4 cup low sodium soy sauce
1/2t cayenne pepper
1 1/4 cup water
1/4 cup organic tomato paste
4T honey
1t corn starch

~ heat pressure cooker pan medium heat and add oil
~ add legs and lightly brown about 5 minutes
~ add 1 cup water, ginger, garlic, 1/4 cup brown sugar and 1T soy sauce
~ lock on top and cook at high pressure for 8 minutes
~ slow release the steam
~ remove chicken and toss out liquid
~ allow chicken to cool (10-15 minutes) and remove skin
~ whisk remaining sugar, soy sauce and water with cayenne pepper, tomato paste, honey and corn starch
~ put chicken in a large bowl and add half of the sauce, turn to coat
~ heat broiler and place rack 5 inches from broiler
~ cover rimmed baking sheet with foil
~ place legs on sheet, pour any sauce collected in bowl on legs and put in oven 8 to 10 minutes
~ remove baking sheet and turn legs
~ pour remaining sauce on legs, return to oven and broil another 5 minutes

Chicken Teriyaki

We recently went out to a Japanese restaurant.  "Mom, you need to make this for us", my choir sang.  Challenge accepted, off to the kitchen in search of my Japanese cookbooks.  Recipes needed include - chicken teriyaki, tempura and vegetable rolls.

Well I messed up this recipe but the results were spectacular.  A make again with thumbs up  given after the first bite as well as fighting for the left overs before dinner was over.

Chicken Teriyaki Tori no teriyaki

from a first book of Japanese cooking

by Masako Yamaoka

adapted

1 1/2 pound boneless chicken breast
2T safflower oil
1T sugar
2T mirin
3T soy sauce
1t grated fresh ginger

~ mix oil, sugar, mirin, soy sauce and ginger  in a rectangular glass dish
~ add the chicken flip to cover
~ pierce both sides of chicken
~ marinate 40 minutes
~ add a bit of oil to a cast iron skillet and heat medium
~ add chicken and reserve marinade
~ cook chicken on both sides about 4 minutes each
~ add reserve marinade and continue to cook with some beans
~ remove and serve

Green Chile Chicken Tamales

Everyone I know says tamales and thinks too much time and effort, well not really.  Entertaining, lively and mouthwatering best describe our tamale reality.  Folding the tamale is the most difficult aspect.  We enjoy this recipe as well as the green corn tamale from El Cholo's.  Make extra sauce!

see more photo's

http://www.flickr.com/photos/fivefinickyeaters/

little hands helping out

folded before the finish fold

delectable

Green Chile Chicken Tamales

from Rick Bayless

Mexico One Plate At A Time

adapted

1 (8 ounce) package dried corn husks or fresh banana leaf (what I used) cut into segments 

filling:

1 lb tomatillo, husked and rinsed (10-12 medium)

2 to 4 fresh jalapenos stemmed

4 large garlic cloves, peeled

1 1/2 tablespoons olive oil

2 cups organic chicken broth

salt

4 cups (about 1 lb.)  cooked roasted chicken coarsely shredded

2/3 cup roughly chopped fresh cilantro

batter:

8 ounces  Earth's Balance vegetable shortening

1 1/4 teaspoons baking powder

3 1/2 cups dried masa harina, for tamales mixed with 2 1/4 cups hot water

1 -1 1/2 cup chicken broth

~ cover the husks with very hot water, weight with a plate to keep them submerged, and let stand for a couple of hours until the husks are pliable or if using fresh banana do not soak.  They are ready to use.

~ on a baking sheet, roast the tomatillos about 4 inches below a very hot broiler until soft and blacken in spots, about 5 minutes; flip and roast the other side. Cool 

~ transfer to a food processor or blender, along with  juice that has run onto the baking sheet. Add the chiles and garlic and process to a smooth puree

~ heat the oil in a medium-size saucepan over medium high. When quite hot, add the puree all at once and stir until noticeably thicker and darker, about 5 minutes  cover the pot with a splatter screen 

~ Add 2 cups of the broth and simmer over medium heat  until thick enough to coat a spoon quite heavily, at least 10 minutes 

~ season  with salt

~ stir in the chicken and cilantro; cool completely 

~ beat shortening with 2 teaspoons salt and the baking powder with an electric mixer on medium-high speed until light in texture, about 1 minute. 

~ continue beating as you add the masa in three additions 

~ reduce the speed to medium-low and add 1 cup of the remaining broth

~ continue beating for another minute or so, until a ½-teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light)

~ beat in enough of the remaining ½ cup of broth to give the mixture the consistency of soft (not runny) cake batter; it should hold its shape in a spoon 

~ taste the batter and season with additional salt if you think it needs some 

~  for the lightest textured tamales, refrigerate the batter for an hour or so, then rebeat, adding a little more broth or water to bring the mixture to the soft consistency it had before (I am to lazy to do this)

~ for forming the tamales, separate out 24 of the largest and most pliable husks ones that are at least 6 inches across on the wider end and 6 or 7 inches long. If you can't find enough good ones, overlap some of the large ones to give wide, sturdy surfaces to spread the batter on. Pat the chosen husks dry with a towel.  If using banana leaf just wash and dry and cut into 6x7" pieces

~ cut twenty-four 8- to 10-inch pieces of string or thin strips of corn husks

~ one at a time, form the tamales: Lay out one of your chosen corn husks with the tapering end toward you

~ spread about ¼ cup of the batter into about a 4-inch square, leaving at least a 1 ½-inch border on the side toward you and a ¾-inch border along the other sides (with large husks, the borders will be much bigger)

~  spoon about 1 ½ tablespoons of the filling down the center of the batter

~ pick up the two long sides of the cornhusk and bring them together (this will cause the batter to surround the filling)

~ if the uncovered borders of the two long sides you're holding are narrow, tuck one side under the other; if wide, roll both sides in the same direction around the tamale (If the husk is small, you may feel more comfortable wrapping the tamal in a second husk)

~ finally, fold up the empty 1 ½-inch section of the husk (to form a tightly closed bottom leaving the top open), and secure it in place by loosely tying one of the strings or strips of husk around the tamale

~ as they're made, stand the tamales on their folded bottoms in the prepared steamer

~ steaming 24 husk-wrapped tamales can be done in batches in a collapsible vegetable steamer set into a large, deep soup kettle

~  it is best to line the rack or upper part of the steamer with leftover corn husks to protect the tamales from direct contact with the steam and to add more flavor

~  leave tiny spaces between the husks so condensing steam can drain off

~   when all the tamales are in the steamer, cover them with a layer of leftover cornhusks

~ if your husk-wrapped tamales don't take up the entire steamer, fill in the open spaces with loosely wadded aluminum foil (to keep the tamales from falling over)

~ set the lid in place and steam over a constant medium heat for about 1 ¼ hours. (depending on the size of the tamales you make, it can take up to 4 hours)

~ watch carefully that all the water doesn't boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary

~ tamales are done when the husk peels away from the masa easily

~ let tamales stand in the steamer off the heat for a few minutes to firm up

~ for the best textured tamales, let them cool completely, then re-steam about 15 minutes to heat through.

items from our garden: banana leaf, jalapenos, cilantro, tomatillos

Chinese Chicken Salad

5 Stars...Everyone loved it and why not it contained the kids favorite condiment soy sauce.  My kids really loved the addition of sugar to the lettuce.  The usually are lettuce phobic.  Thirty five minutes from start to finish makes this recipe family friendly.

Another Food and Wine Magazine winner.  Direct link to recipe on their web page Chinese Chicken Salad from Joanne Chang.

Chinese Chicken Salad  
from Food and Wine Magazine
adapted

1/4 cup low fat mayonnaise
1/4 cup plus 2 tablespoons unseasoned rice vinegar
3 tablespoons plus 1 1/2 teaspoons sugar
1/4 cup tamari soy sauce
2 tablespoons toasted sesame oil
1/2  tablespoon Tabasco 
One 1/2-inch piece of fresh ginger, peeled and minced
1 small garlic clove, minced
One 2 1/2-pound rotisserie chicken—meat shredded
3 scallions, thinly sliced
4 celery ribs, thinly sliced
1 cup unsalted toasted pine nuts
3/4 cup coarsely chopped cilantro

One small head of romaine, cut into 1/2-inch ribbons
1 tablespoon extra-virgin olive oil
2 oranges, peeled with a knife and cut into sections
Lime wedges, for serving


~ In a large bowl, whisk the mayonnaise with 1/4 cup of the vinegar, 3 tablespoons of the sugar and the soy sauce, sesame oil, Tabasco, ginger and garlic. Add the chicken, scallions, celery, pine nuts and cilantro and toss until coated

~In another bowl, toss the romaine with the remaining 2 tablespoons of vinegar, 1 1/2 teaspoons of sugar and the olive oil. Spread the romaine in 4 shallow bowls. Top with the chicken salad and the oranges and serve with lime wedges.

*** changes for next time

• do not add the chicken to the dressing - top the lettuce with it and then place dressing on top of it.  I think the vinegar in the sauce broke down the chicken causing it to get a bit mushy.
• add bean thread noodles/ cellophane noodles to top

Basic Roasted Chicken

I got a new toy oh ay oh (80's song).  Don't you just love wonderfully fun gifts, I do!  Mine? A Char Broil Big Easy Infrared Turkey Fryer.  A ring of fire cooks the meat while a center drain in the middle catches all of the fat.  I would rate it a 9 out of 10: easy clean up, juicy chickens (only thing I cooked thus far), minus 1 because I thought the chicken skin would have a snap crispness and it lacks that.  Chickens cook 15 minutes per pound.  It can also cook turkey and beef.

I cooked two chickens in one hour

big and easy

Basic Roasted Chicken

from Me

1 organic kosher whole chicken
2T extra virgin olive oil
kosher salt
freshly ground pepper
garlic minced

~ make a mixture with the olive oil, salt, pepper and garlic
~ loosen chicken skin and rub mixture on and under skin
~ place in Big Easy 15 minutes per pound or in covered cast iron pot 400 degrees until instant read thermometer reads 165 in thickest part of chicken

Pressure Cooker Chicken Biryani

Ah-ha, time is ticking away and dinner needs to be made.  Pressure-cooker plus Indian spices...winner winner chicken dinner (my oldest current favorite phrase).  

 Freshly picked peppers from our garden

 
Rating so-so, we had such high hopes since the recipe was from American's Test Kitchen Family Cookbook.  The spices did not sing.  The rice lacked fluff.  I did not use so much saffron due to the cost.  I used a more affordable 1/8t.  I think the taste would improve with cardamom pods used in the pressure cooking stage.

Pressure Cooker Chicken Biryani

from The America's Test Kitchen Family Cookbook

adapted

Yogurt Sauce

1 cup plain yogurt

2T minced fresh ciantro

2T minced fresh mint

1 garlic clove minced

salt and pepper

~ stir all ingredient together

~ season with salt and pepper

~ refrigerate until needed

Biryani

4 large boneless chicken breasts

salt and pepper

3T safflower oil

1T earth balance margarine

1 large sweet onion halved and sliced 1/2 inch thick

6 garlic cloves sliced thin

2 jalapeno chilies, stemmed seeded and minced

1T cumin

2T grated fresh ginger

1 cup water

2 cups low sodium chicken broth

2 cups basmati rice

1/4 cup raisins

2 cinnamon sticks

2T minced fresh ciantro

1/2t saffron threads crumbled

1/2 t cardamon

~ season chicken with salt and pepper

~ heat 2t oil in pressure cooker medium high until just smoking and brown chicken on both sides, 3 minutes

~ transfer to a clean plate

~ add remaining oil and the margarine medium high heat until margarine has melted

~ add onion and cook until soft and browned on edges

~ stir in garlic, jalapenos, cumin and 1T ginger cook 30 seconds

~ stir in water scrapping up any brown bits

~ stir in broth, rice, raisins, and cinnamon sticks

~ place chicken on top of rice so it is partially submerged

~ lock the top in place 

~ bring to high pressure over high heat cook for only 4 minutes, adjust temperature to maintain pressure

~ remove pressure cooker from heat

~ allow the pressure to naturally release for 8 minutes

~ use quick release to release remaining pressure

~ remove lid

~ remove chicken and tents with foil

~ stir in cilantro, saffron, cardamom, and remaining ginger into the rice and season with salt and pepper

~ replace the lid, do not lock

~ slice chicken

~ discard cinnamon sticks

~ transfer rice to serving dish and arrange chicken over rice

~ serve yogurt sauce separately 

Curried Chicken Salad

Finally had time to fill the fridge, but I had little time to make dinner.  I really wanted to make the chili since it is the perfect rainy day meal.  Not a chance, so I opted for curried chicken salad. 

One out of three kids ate it and liked it.  Another only ate the roasted chicken and the other decided she was still full from the late lunch.  First question before the first bite, "What vegetables are in this?".  The salad was good.  I used meyer lemon which tends to be sweeter and less acidic then lemon sold in most grocery stores.   The recipe calls for raisins; however, I prefer and used dried cranberries.

 

I cooked the chicken pieces in a cast iron pot

great as a sandwich or salad

Curried Chicken Salad

from Sacramental Magic in a Small - Town Cafe

by Peter Reinhart

adapted

1 chicken cut into 8 pieces

1t freshly ground pepper

3/4 cup low fat mayonnaise

1/2 cup meyer lemon juice

2T curry powder

1 medium red onion diced

2 small organic granny smith apples finely chopped

1/3 cup organic dried cranberries

1/2 cup sliced celery

1/2t sea salt

1t granulated garlic

lettuce

tomatoes

bread

~ if you have left over roasted chicken, great use it otherwise, pepper and  roast chicken pieces in cast iron pot covered 425 for about 35 minutes.  Internal temp should register 180 in thickest area.  I removed the skin from breast, thighs and legs before roasting.

~ while chicken cooks

~ squeeze 1/2 cup juice from lemons and whisk with mayonnaise

~ add curry powder and whisk

~ add onion, apple, dried cranberries, and celery

~ when chicken has cooled enough to handle shred and add

~ season with salt, garlic and additional pepper if needed

~ serve on a bed of lettuce or toasted bread