Chicken Tortilla Soup

If you are a blogger, you probably also have lots of posts lying in wait - perhaps you have a photo but haven't typed up the recipe or description, or maybe it's a post that just has some ideas written down that haven't come together yet.  Whatever the case, these 'draft posts' can sit around basically forever until you go digging through them!

This morning, I was looking back through these posts and found this fantastic recipe for chicken tortilla soup that is probably at least a couple of years old!  It's definitely time for it to see the light of day, because I can still remember it and it was delicious.  My notes on this post say that I made this soup with my dad.  That's no surprise, because he is probably the biggest fan of chicken tortilla soup that I know!  This one is simple to put together and really hits the spot - juicy chicken, smoky flavor from the chipotle in adobo, a great hit of acid from the limes, and of course plenty of crispy baked tortilla strips.  Although I often turn to regular chicken noodle soup when someone is sick, I think this soup would also be a perfect pick-me-up if you're feeling under the weather - comfort in a bowl!

Also - note in the photo below the fantastic cabbage-shaped bowls my dad found...so much fun!

Chicken Tortilla Soup (adapted from Meals in Heels, original recipe here)
Serves 6

4 corn tortillas
2 T olive oil
1 onion, minced
4 garlic cloves, minced
1 tsp minced chipotle in adobo (more to taste)
1 tsp ground cumin
14 ounce can whole tomatoes
6 cups chicken stock
1 pound skinless, boneless chicken breasts
Juice of 2 limes
Cilantro leaves, for garnish

1. Preheat the oven to 400 degrees and spray a baking sheet with oil.  Cut the tortillas into thin strips, and lay them out on the baking sheet in a single layer.  Spray the tops with oil, and season with salt and pepper.  Bake about 3 minutes, or until lightly toasted.  Set aside to cool.
2. Heat the oil in a large saucepan over medium heat.  Add the onion, season with salt and pepper, and cook until softened, about 5 minutes.  Add the garlic and cook another minute or two, until fragrant.  Add the chipotles, cumin, tomatoes, and stock.  Bring to a boil.
3. Add the chicken to the pot.  Reduce heat to low, and simmer about 15 minutes, or until cooked through.  Remove the chicken and let cool until you can comfortably handle it.  Shred with two forks, or chop into bite-sized pieces.  Reserve the chicken.
4. Puree the soup - an immersion blender is easiest, but a regular blender will get the job done as well (just be careful!).  Once the soup is smooth, add the reserved chicken and the lime juice.  Reheat until the liquid is hot and the chicken is heated through.
5. Serve topped with the tortilla strips and fresh cilantro.

Murgh Makhani and Moroccan Carrot Salad

Tim and I made this fantastic dinner a few weeks ago one evening when I was feeling in the mood to make something a little more involved than usual.  The dish isn't difficult, but it does take a while between making the sauce, removing the skin from the chicken (ew!), browning the chicken, and then cooking everything together and finishing the sauce - a great dish to have two people for so one person can start on the sauce while the other works on the chicken.  The sauce didn't turn out particularly spicy, largely because the recipe simply called for "green" and "red" chilies and I had to guess as to which ones to use. You might taste the sauce and see if you want to add additional chilis if you make this dish.  Besides the heat, the sauce has fantastic spices (cumin, cardamom, and ginger) that taste wonderful together and really make this chicken special - well, all that butter doesn't hurt either!

Since the chicken is so rich, a bright veggie salad is the perfect accompaniment.  Although this carrot salad has Moroccan flavors rather than Indian flavors like the chicken, the two dishes actually pair really well together.  The dish is made extra-delicious by the addition of slowly caramelized Meyer lemons.  Along with lots of spices, orange juice, and a pop of green, the shredded carrots are elevated to a whole new level.  This salad also keeps well in the fridge for a couple of days, so make the full recipe and enjoy the leftovers!

Murgh Makhani (Butter Chicken) (adapted from Fat)
Serves 3-4

2 onions, coarsely chopped
6 cloves garlic, peeled and halved
1 ounce peeled and coarsely chopped ginger
8 cardamom pods
2 tsp toasted cumin seeds
1 tsp black peppercorns
2 green chiles
1 dried red chile
¾ cup water
3 pounds chicken pieces on the bone (I used thighs and drumsticks)
Coarse sea salt
2-3 T ghee
Two 3-inch cinnamon sticks
14 ounces canned tomatoes
1/4 cup whipping cream
1/2 cup unsalted butter, diced
Chopped cilantro, to serve
1 lime

1. Place the onions, garlic, and ginger in a food processor.  Remove the seeds from the cardamom pods and add the seeds to the food processor along with the cumin seeds, and peppercorns.  Remove the seeds from the green chiles and discard.  Chop the chiles and add to the food processor along with the red chile, complete with seeds.  Add 1/4 cup of the water and process until the mixture forms a soupy paste.  Set aside.
2. Remove the skin from the chicken. Season with salt.
3. In a large frying pan, heat 2 T ghee over high heat and brown the chicken in batches, adding more ghee as necessary.  Transfer to a plate.  Lower heat to low and add the onion-spice mixture to the pan.  Using a wooden spoon, deglaze the pan, scraping up the browned bits on the bottom.  Add the cinnamon sticks, tomatoes with their juice, remaining water, and 1 tsp salt.  Bring to a boil, then lower the heat, cover, and simmer, stirring occasionally, for 30 minutes.
4.  Add the chicken pieces and any juices to the sauce.  Bring to a boil, then lower heat to a simmer.  Cover and cook, stirring occasionally, until the chicken is cooked through, about 30 minutes.
5. Transfer the chicken to a dish and keep warm.  Remove the cinnamon stick from the sauce, add the cream, and bring to a boil.  Boil, stirring often, until the sauce thickens.  Remove from heat and stir in the butter pieces until melted.  Return chicken to the pan and stir to coat with the sauce.  Sprinkle with cilantro, add a squeeze of lime juice, and serve.

Moroccan Carrot Salad (adapted from Aarti Party)
Serves 4-6

1 large Meyer lemon, washed, sliced into thin rounds, and then quartered
1/4 cup extra-virgin olive oil, plus extra for lemons
1 1/2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 pinches cayenne pepper
1/2 teaspoon orange zest, plus 1/4 cup orange juice (from 1 orange or so)
Kosher salt and freshly ground black pepper
8 medium carrots, peeled and grated (about 4 cups)
1/3 cup golden raisins
1/4 cup chopped fresh cilantro
2 tablespoons toasted pine nuts
Juice of 1 Meyer lemon

1. Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
2. Whisk together the cumin, cinnamon, ginger, cayenne, orange zest, and orange juice. Add salt and pepper to taste.  Whisk in 1/4 cup olive oil, then taste and adjust for seasoning.  Add the carrots, raisins, cilantro, and pine nuts and toss to combine.  Remove the caramelized lemon from the skillet with a slotted spoon and add to the salad; toss to combine.  Add the juice of half the lemon, taste, and add the remaining juice if desire.
3. Store in the refrigerator until serving time. 

Pasta with Sun-Dried Tomato Cream Sauce and Chicken

Um, wow, this pasta is amazing.  I guess you can't really go wrong with a cup of cream and a cup of cheese, but still - I was really impressed at how fantastic it ended up coming out!  I'm sure this would taste even better if you used fresh basil as the recipe calls for, but we discovered our basil had gone moldy when we got home, and dried actually turned out to be a perfectly good substitute in this case.  The sun dried tomatoes in the sauce add a wonderful deep tomato-y flavor, and I think we all know that I'm totally addicted to roasted red peppers - they both go really well together in this pasta dish.  The chicken adds some extra protein which makes this feel more like a full meal - make sure to get it nicely browned to add good flavor, and to cut the pieces large enough so they don't get dried out (they should be on the large size of bite-sized...maybe two-bite sized).  We served the pasta with roasted asparagus - I'd recommend any lighter vegetable side dish since the pasta is so rich.  One important note, though - while the leftovers were perfectly edible, they weren't nearly as tasty as the fresh dish, so aim to make an amount that can be consumed in one meal.

Thanks to my friend Kristi for the recipe recommendation and the suggestion to include chicken!

Pasta with Sun-Dried Tomato Cream Sauce and Chicken (adapted from Epicurious)
Serves 4-5

1 T canola oil, more as needed
1 pound chicken breast, cut into bite-sized pieces
Salt and pepper
1 pound dried pasta
3 large garlic cloves, minced
1 cup oil-packed sun-dried tomatoes, drained and chopped
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 cup whipping cream
1 7- to 9-ounce jar roasted red peppers, drained and chopped
1 cup grated Parmesan cheese

1. Put a large pot of water on to boil.
2. Heat the oil in a large skillet, and when it's hot add the chicken.  Season with salt and pepper and saute until nicely browned and cooked through.  Scoop onto a plate and reserve for later.
3. When the water begins to boil, salt it and add the pasta.  Cook until just shy of al dente.  Reserve about 1 cup of pasta water and then drain the rest.
4. Meanwhile, prepare the sauce.  Add a bit more oil to the pan if needed and then add the garlic.  Saute for a minute or so until softened, and then add the sun-dried tomatoes, dried basil, dried oregano, and crushed red pepper flakes.  Season with pepper and a little salt.  Saute for 30 seconds to a minute until fragrant.  Add the cream and roasted red peppers, and bring to a simmer.  Simmer for a couple of minutes, and then lower heat until the pasta is ready.
5. Return the pasta to the pot, and add the chicken and the sauce.  Stir in the Parmesan cheese.  Cook over medium heat until the chicken is warmed through and the pasta is al dente, adding some of the reserved pasta water as needed to create a creamy consistency.  Taste and adjust seasoning.

I'm sending this recipe off to Presto Pasta Nights.  Thanks to Briciole for hosting this week!

Easy Chicken Salad with Sweet Red Chili Sauce

I cooked up this quick salad because my mom had some Thai ingredients in the fridge that she wanted me to use up.  Well, I didn't manage to actually finish anything off, but I did make some progress!  The chili sauce and fish sauce make for an assertive but slightly sweet dressing - tasted on it's own, I thought it was a little too in-your-face, but after it was tossed with all the other ingredients, it turned out to be perfect!  You could really throw in any veggies you have around the house - I used asparagus because there was some from my mom's garden (yum!).  Bell peppers or snap peas would also be really tasty. 

Although I call for chicken tenders here, you can definitely use chicken breast or even thighs if you prefer dark meat.  Chicken seems to be a lot less expensive here in Ohio than it is in California, and so I used the tenders that my mom had on hand!  Whatever you use, just brush on the sauce after cooking and cut into bite-sized pieces before tossing with the rest of the salad.  Either way, this meal comes together in almost no time at all and is perfectly satisfying on a warm summer night!

Easy Chicken Salad with Sweet Red Chili Sauce
Serves 2

Dressing:
1/4 cup freshly squeezed Meyer lemon or lime juice
2 T Thai sweet red chili sauce (such as Thai Garden brand)
1 T fish sauce
2 T canola oil

Salad:
Canola oil, for pan
1/2 pound chicken tenders
Salt and pepper
6-8 thin stalks asparagus, trimmed and cut into 1-inch lengths
1 small to medium head red-leaf lettuce, cut or torn into bite-sized pieces

1. Whisk together the lemon juice, sweet chili garlic sauce, and fish sauce.  Add the canola oil and whisk briskly to combine.  Taste, and adjust ingredients as needed.
2. Heat canola oil to cover the bottom of a skillet over medium-high heat.  Season the chicken tenders with salt and pepper, and then carefully place into the pan.  Cook until nicely browned on both sides and cooked through.  Remove to a cutting board and set aside.
3. Add the asparagus to the pan, adding more oil if needed.  Cook until just tender, stirring occasionally.
4. Toss the lettuce with as much dressing as you like (you won't use all of it).  Brush additional dressing on the chicken, and then slice into bite-sized pieces.  Add the chicken and asparagus to the lettuce and toss together, adding more dressing as needed.

Thai Red Curry Chicken with Veggies

Fine Cooking's Create Your Own feature was another winner this month, with lots of options for different Thai curries.  Tim and I decided on a red curry with chicken, snap peas, carrots, and bell peppers.  We were really happy with the results - this tasted just like a curry you'd get in a Thai restaurant!  It had super fresh flavors, and the veggies were perfectly tender with a little crunch. Plus, once you finish up all the chopping (which does take a while, depending on your chopping speed), the curry comes together super fast.  Since the meat and veggies all go in at different times but cook in five minutes, you'll definitely want to prep everything before you start cooking.

I feel really lucky to live near Berkeley Bowl, a grocery store in my city that stocks lots of ingredients that are tough to find at a typical grocery - this made it easy to find lemongrass, wild lime leaves, and galangal (although we actually went with fresh ginger instead of the last, since the galangal was five times more expensive!).  Although I definitely think these contributed to the "authentic" taste (especially the lime leaves - the smell of them just screamed "Thai curry" to me), I'd love to hear how this would turn out with easier-to-find ingredients (maybe fresh ginger and lime zest).  Let me know if you try it!

Thai Red Curry Chicken with Veggies (adapted from Fine Cooking)
Serves 4

1 13.5- to 14-oz. can coconut milk
1/4 cup red curry paste
1 cup lower-salt chicken broth
2 T brown sugar
1 tsp fish sauce; more as needed
6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp finely grated lime zest)
3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
3 1/8-inch-thick slices fresh ginger
1 pound boneless chicken thighs or legs, cut into 1/4-thick bite-size strips
1-1/4 cup halved snow peas (strings removed)
1 cup sliced carrots (sliced 1/8-inch thick on an angle)
3/4 cup diced bell peppers (red, orange, or yellow)
3/4 cup loosely packed fresh Italian or Thai basil leaves
Thinly sliced red or green Thai chili, to garnish (optional)

1. Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).
2. In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.
3. Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.
4. Add the chicken, carrots, whole lime leaves, lemongrass pieces, and ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the bell peppers and continue to simmer. After another 2 minutes, add the snow peas and simmer until everything is tender and cooked through, about 1 minute more.
5. Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the basil.  Remove the whole lime leaves, lemongrass pieces, and ginger slices or tell your guests to eat around them. Garnish with thin slices of chili, to taste.

Roasted Apple and Asparagus Salad with Chicken

I've been increasingly into making entree salads rather than just side salads, and this one fits the bill perfectly. Roasting the apples and asparagus means you don't have to have perfectly fresh produce (this is a great "using up things in the kitchen" recipe), and it also gives them a deeper, more caramelized flavor. You can really substitute any favorite fruit-veggie combo here - pears would be a good apple substitute, for instance, or green beans for the asparagus. Paired with greens, chicken, and a simple dressing, this salad makes a great lunch or dinner. I top it with a bit of blue cheese for extra tang.

Roasted Apple and Asparagus Salad with Chicken
Serves 2

7-8 spears asparagus
1 apple, peeled and cubed
Olive oil
1 chicken breast, pounded 1/2-inch thick
Spray oil
Salt and pepper
4 cups baby greens
1/4 cup champagne vinaigrette, or any other favorite salad dressing
1 ounce blue cheese, crumbled

1. Preheat the oven to 400 degrees.  Toss the asparagus and apple with olive oil, and spread on a foil-lined baking sheet in one even layer.  Roast until tender.
2. Meanwhile, spray a nonstick skillet with oil and heat over medium-high heat.  Season the chicken with salt and pepper, and then cook in the skillet until nicely browned and cooked through.
3. Cut the asparagus into 1-inch pieces, and cube the chicken.  Toss the asparagus and chicken with the apple, baby greens, and vinaigrette.  Divide among two plates and top with crumbled blue cheese.

Grilled Chicken Salad with Asparagus, Pears, and Blue Cheese

Tim and I wanted to make a healthy lunch last weekend after making peppermint cheesecake (recipe up soon!).  We did our best to recreate one of his favorite salads from Mixt Greens, with a few changes.  I cooked up a chicken breast on my grill pan, which really gave the chicken great flavor - I'm really impressed at how much "grilled" flavor you can get from it without there actually being smoke or charcoal.  The chicken was combined with steamed asparagus, fresh pears, baby greens, and a little blue cheese for the perfect salad.  I added tomatoes to mine, but Tim didn't since he is anti-tomato.  :)  (I actually forgot and tossed them with the salad...oops.  That's okay, more for me!)  Overall, this was a tasty, healthy lunch that definitely satisfied - and deserved cheesecake for dessert!

One tip - if your pear is a little underripe, saute it in a bit of oil for a few minutes while the chicken is cooking and it will soften right up.

Grilled Chicken Salad with Asparagus, Pears, and Blue Cheese
Serves 2

1 large chicken breast
Salt and pepper
6-8 spears asparagus, ends trimmed
1 medium pear, cubed
1 medium tomato, cored and sliced (optional)
A few large handfuls of baby greens
Mustard Vinaigrette, recipe below
1-2 ounces blue cheese, crumbled

1. Season the chicken breast with salt and pepper, and then grill on a grill pan (or cook in a saute pan) until cooked through.
2. Meanwhile, steam the asparagus until tender and then cut into inch-long pieces.
3. If the pear is underripe, saute for a few minutes in a little oil (or use oil spray on a nonstick pan).
4. Toss together the asparagus, pear, tomato, and baby greens, and then add about half the vinaigrette.  Toss to combine, and add more dressing if needed.  Divide the salad among two places.
5. Top with crumbled blue cheese.  Slice the chicken, and place on top of the salad.


Mustard Vinaigrette

3 T olive oil
1 T white wine vinegar
1/2 T of your favorite mustard (Dijon is always a good choice, but I used a honey garlic mustard with excellent results)
Salt and pepper

Combine everything in a jar with a tightly fitting lid and shake until well combined.  Dip a piece of lettuce into the dressing to taste, and adjust to get the flavor you like.

Chicken Baked on a Bed of Bread and Swiss Chard

I was instantly drawn to this recipe when paging through Food and Wine magazine.  It looked full of flavor and also fairly healthy.  I downsized the recipe a bit to fit into my Le Creuset cast iron grill skillet (which I won a while back from a fantastic giveaway that More than a Mount Full and CSN put on - thanks!).  I was very happy with the result - the greens were alternately juicy or a bit crispy, the bread was crunchy and yummy, and the raisins and capers made everything much more interesting and flavorful.  I'd just change two things next time. The capers were still pretty salty even after rinsing, and so the dish ended up being a little too salty.  Next time I'd use capers in brine or wash them much more carefully.  Also, the chicken breast dried out a little from all the time in the oven.  I'd probably use skin-on chicken if I made this again, and just remove the skin before serving.  Other than that, this was a really yummy dish that was easy to put together.  Feel free to use whichever chicken pieces you most like - you could probably fit enough chicken for 3 people on this amount of greens if you wanted to, or double everything and use a large pan to make enough for 4-6. 

Chicken Baked on a Bed of Bread and Swiss Chard (adapted from Food and Wine, original recipe here)
Serves 2 (easily multiplied)

4-6 ounces day-old peasant bread, cut into 1-inch cubes
2 T extra virgin olive oil
2 T capers in salt, rinsed very well
1/4 cup golden raisins
About 3/4 pound Swiss chard, leaves thinly sliced (1/2-3/4 of a large bunch)
1 large shallot, thinly sliced
2 garlic cloves, coarsely chopped
1/2 tsp minced fresh thyme
Salt and pepper
2 chicken breasts and 1-2 chicken drumsticks or thighs

1. Preheat the oven to 350 degrees.  Toss the bread, oil, capers, raisins, chard, shallots, garlic, and thyme together in a large bowl.  Season liberally with freshly ground black pepper and with just a pinch of salt.  Spread into a cast-iron skillet (or another oven-safe dish).
2. Season the chicken with salt and pepper and arrange over the bread.  Cover with parchment paper, and cover with an oven-safe lid.  Bake 35 minutes.
3. Remove the lid and parchment and increase the oven to 400 degrees.  Bake about 10 minutes more, or until the chicken is golden and cooked through.  Remove from the oven and let stand for about 5 minutes before serving.

Spicy Chicken Chili

This recipe is really easy to pull together either for a quick dinner or to portion out for lunches during the week (like I did).  It's fairly spicy, so feel free to eliminate the jalapeno or reduce the chili powder or chipotles if you like.  Or just serve it with lots of sour cream.  :)  I vaguely followed this recipe from Martha Stewart when making the chili, but I decided on ground chicken since ground meat says "chili" to me more than cubes of chicken and made various other substitutions based on what I had in the fridge/pantry. 

Spicy Chicken Chili
Serves 4

1 tsp olive oil
1/2 white onion, diced
1/2 bell pepper, diced
2 T chili powder
1 jalapeno, halved
1 pound ground chicken
2 chipotles in adobo, minced
2 cups canned diced tomatoes (and their juice)
1 can black beans, drained and rinsed

Heat the oil in a non-stick saucepan, and then add the onion and pepper.  Saute until softened, and then add the chili powder and jalapeno.  Saute for a minute or so, and then add the chicken.  Saute, stirring often to break up the meat, until it is cooked through.  Add the chipotles, tomatoes, and black beans.  Bring to a boil, and simmer for about 10 minutes (or longer).  Remove the jalapeno halves before serving.

Sweet Potato-Chicken Enchiladas with Tomatillo Sauce

These enchiladas are unusual and very tasty.  They're easy to pull together, and also easy to make for just one or two people, or for a group.  I really like the filling combo of the creamy sweet potatoes, slightly spicy peppers, and chicken, and it contrasts well with the acidic green sauce.  These enchiladas are great to try when you're in the mood for Mexican but want something a little different.  They're not too spicy, so feel free to add more jalapeno to the sauce if you like.

Sweet Potato-Chicken Enchiladas with Tomatillo Sauce (adapted from Chili Cheese Fries, original recipe here)
Makes 4 enchiladas, serving 1 with leftovers

For the sauce:
3/4 pound tomatillos
3 cloves garlic, peeled and crushed
1/2 small white onion, peeled and coarsely chopped
1/2 jalapeno, seeds removed and coarsely chopped
1-1/2 cups chicken broth

For the filling:
2-1/2 ounces chicken breast, cooked and cubed
1 small sweet potato (about 3 ounces), cooked, peeled, and cubed
1 small poblano pepper, roasted, peeled, seeded, and sliced into strips
1 ounce Mexican blend cheese

To finish:
4 corn tortillas
1 ounce Mexican blend cheese

1. Preheat the oven to 350 degrees.
2. Place the tomatillos in a bowl of hot water, and let sit for about five minutes.  Slip off the husks, remove any stems, and wash well.  Place in a sauce pan with the garlic, onion, jalapeno, and chicken broth.  Bring to a boil and cook, stirring often, until the tomatillos are soft and have lost their bright green color.  The liquid should be almost entirely reduced.  Puree with an immersion blender until smooth.
3. Soften the tortillas in the microwave for about 30 seconds.  Dip each tortilla into the sauce, and then fill with a quarter of each of the filling ingredients.  Roll up and place in an oil-sprayed small casserole dish.  Repeat with remaining tortillas.
4. Pour a bit more tomatillo sauce over the enchiladas so the enchiladas are well covered.  You will have quite a bit of sauce leftover.  Sprinkle with the remaining 1 ounce cheese.  Bake until the sauce is bubbling and the cheese is melted, about 20-30 minutes.

Mustard Chicken with Fresh Corn Polenta

I love polenta, and adding fresh corn to it makes it even tastier!  It's such a comforting food, and I really like that any leftovers can be chilled and then fried up for breakfast the next morning.  Here, creamy polenta is paired with grilled mustard chicken.  I tried this recipe to give my new grill pan a spin, and I'd have to say it was not a big success.  I had some bone-in, skin-on chicken from the farmer's market, and I think the meat was just too awkwardly-shaped to cook evenly in a good amount of time.  The flavors were great, but next time I'd try boneless chicken and make sure it was an even thickness before trying to grill it.  With that caveat, I think the combination of lemon, garlic, and mustard was a great one both with the chicken and the slightly sweet polenta.  Next time, I'd just use a different cut of chicken or roast it in the oven instead of grilling.

Mustard Chicken with Fresh Corn Polenta (adapted from Bon Appetit, via Serious Eats)
Serves 2

2 T Dijon mustard
Juice of 1 lemon
1 garlic clove, minced
6 ounces skin-on boneless chicken breast, cut into two pieces
Salt and pepper
2-1/2 cups water
1/2 cup polenta
1/2 tsp kosher salt
1/2 tsp sugar
Corn kernels cut from 1 ear of fresh corn
Olive oil

1. Whisk together the mustard, lemon juice, and garlic clove.  Rub onto the chicken, both under and over the skin.  Season with freshly ground black pepper and a bit of salt.  Marinate in the refrigerator for 6-8 hours, or use immediately. 
2. Meanwhile, make the polenta.  Bring the water to a boil.  Add the polenta gradually, whisking constantly, until incorporated.  Add the salt and sugar, return to a boil, and then reduce heat to a simmer.  Cook, stirring frequently, until the polenta is creamy, about 30 minutes.  Add the corn and cook a further 5 minutes.  Season with freshly ground black pepper.
3. While the polenta is cooking, grill the chicken.  Remove the chicken from the fridge about 15 minutes before ready to cook.  Grill on a grill or grill pan drizzled with olive oil, or roast in a 400 degree oven in a small, oiled pan until cooked through.
4. Divide the polenta between two bowls, and top each with a portion of chicken.

Chicken Pie with Cheddar Biscuits

Wow, this is an old recipe, all the way back from this past January!  Somehow I never managed to get it posted through the spring, and then it didn't seem appropriate for summer months.  Now that fall is rolling around, though, it's definitely one you won't want to miss.  The cheddar biscuits on this chicken pie are amazing - flavorful, cheesy, and tender.  They top the filling of a chicken pot pie, without all the trouble of making and rolling out a pie crust.  This is definitely the recipe to turn to when you're in the mood for comfort food - it's warm, filling, and oh-so-delicious!

 Chicken Pie with Cheddar Biscuits (adapted from Gourmet magazine)

For the filling
4 cups chicken broth
3 carrots, cut crosswise into 1/4-inch slices
3/4 pound red potatoes, quartered lengthwise and cut crosswise into 1/2-inch pieces
2 large ribs of celery, cut crosswise into 1/2-inch pieces
2 1/2 cups cubed cooked chicken (the meat from a 3-pound chicken)
1 onion, chopped
2 T unsalted butter
1 T olive oil
6 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly grated nutmeg, or to taste
1/2 cup minced fresh parsley leaves

For the biscuit crust
1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening, cut into bits
1/3 cup grated sharp Cheddar
1 large egg
about 1/3 cup buttermilk

an egg wash made by beating 1 large egg yolk with 1 tablespoon milk

1. Make the filling:  Bring the chicken broth to a boil in a large pot. Add the carrots, potatoes, and celery and simmer uncovered until the vegetables are just tender, about 10-15 minutes. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl.

2. In another saucepan, cook the onion in the butter and olive oil over moderately low heat, stirring, until it is softened.  Add the flour and cook, stirring, for 3 minutes. Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use. Bring the mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined.

3. Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. (The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.)

4. Make the biscuit crust:  Sift together the flour, baking powder, baking soda, and salt into a large bowl.  Add the butter and the shortening, and cut in until the mixture resembles meal. Add the Cheddar and toss the mixture.

5. Into a liquid measuring cup break the egg and add enough of the buttermilk to measure a total of 1/2 cup.  Beat the buttermilk mixture with a fork. Form a well in the middle of the flour mixture, and pour in the buttermilk mixture.  Stir just until the mixture forms a dough, gather into a ball, and pat out to 1/2-inch thick on a floured surface.  Cut out as many rounds as possible with a 2-inch round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.

6. Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake the pie in the middle of a preheated 450 degree oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.

Udon Chicken Salad with Snap Peas

I've been trying to be more responsible about bringing my lunch to campus this summer, because my schedule has just made it far too easy to grab various healthy and less-than-healthy (but almost invariably too expensive) lunches at school.  This was one of my first attempts, a cold noodle salad.  I wanted to try this recipe for a couple of reasons.  First, the sesame noodles at Jamba Juice are one of my go-to lunches when I'm in a hurry, and I thought this might be a somewhat similar recipe, at least in spirit.  Second, I was eager to try out fresh udon noodles, which I've never cooked with before.  Luckily they were very easy to locate at the grocery store, in the Asian aisle -- of course, your mileage may vary here. I think you could easily substitute other noodles here with good results.  And finally, I was determined to use some recipes from a food magazine - I'm so obsessed with these magazines, but it can be hard to remember to use the recipes from them!

So, how was the noodle salad?  Overall, it was tasty, although this sauce was not my favorite.  It was certainly tasty, but I think I would have preferred something a little milder with more of a sesame kick.  I would also increase the number of veggies if I did this again - maybe adding some red bell peppers for more color and crunch.  But, it was fantastic to learn about using fresh udon noodles.  They were very easy to prepare and came out with the perfect texture, plus the texture held up in the fridge overnight without becoming mushy.  Verdict: a good lunch, and I would make this dish again with a different sauce and more veggies. 

Udon Chicken Salad with Snap Peas (adapted from Bon Appetit)
Serves 2

For the sauce:
1/4 cup + 2 T olive oil
1/4 cup + 2 T mango chutney
3 T unseasoned rice vinegar
2 garlic cloves, peeled and crushed
3 tsp soy sauce
2 tsp toasted sesame oil
3/4 tsp Dijon mustard
3/4 tsp crushed red pepper

Combine all the ingredients in a blender and blend until smooth.  Season to taste with salt and pepper.

For the salad:
6 ounces stringless sugar snap peas, cut in half
7-ounce package fresh udon noodles
1 tsp toasted sesame oil
1 chicken breast half, seasoned with salt and pepper and cooked through

Bring a pot of water to a boil and salt it.  Add the peas and cook for 2 minutes, until crisp-tender.  Drain, and run under cold water to stop the cooking.

Bring another pot of water to a boil and add the noodles.  Cook 3 minutes, drain, and run under cold water.  Place in a bowl and toss with sesame oil.

Cut the chicken into strips or bite-sized pieces.  Toss the peas, noodles, and chicken with the sauce.

Chicken in White Wine with Potatoes and Carrots

This is a fantastic chicken dish that comes together fairly easily on a weeknight.  Since it's wine-based, it reminds me a bit of coq-au-vin, except much lighter because it features white wine instead of red.  However, that homey, comfort-food style is still there, making this a perfect warm dinner on a cool night.  You could definitely play around with the veggies here, although shallots, carrots, and potatoes were very tasty.  Other root veggies would add a nice touch as well.  Definitely don't play it safe with the lemon juice - the acidity really brings out the other flavors in the dish and makes this chicken sing!

Note: We found 4 thighs was enough for 4 people since there are lots of veggies here.  If you're serving a hungrier crowd, feel free to double the amount of chicken and marinade, leaving the amount of veggies alone.

Chicken in White Wine with Potatoes and Carrots (adapted from Everybody Likes Sandwiches, original recipe here)
Serves 4

1 serrano pepper, minced
2 cloves garlic, minced
1 tsp oregano
Juice of 1 lemon
1/2 tsp ground cumin
4 skinless, boneless chicken thigh
1 T olive oil
Salt and pepper
1 T butter
3 large shallots, coarsely chopped
4 medium carrots, cut into 2 inch long rounds
3/4 cup Riesling or another sweet white wine
8 fingerling potatoes, cut into chunks
1/4 cup heavy cream
Juice of 1/2 lemon + lemon juice to serve

1. Rinse and pat dry chicken thighs and add them to a bowl with the garlic, serrano peppers, oregano, cumin and lemon juice. Stir and let sit for 30 minutes. Heat the olive oil over medium-high heat and then add chicken and marinating liquid. Sprinkle with salt and pepper.  Brown chicken on all sides and then remove from pot and set aside.

2. Heat butter in the same pan and saute shallots and carrots for a few minutes.  Season with salt and pepper. Add the chicken back into the pot. Pour the white wine over top and cover.  Cook over med-low heat until chicken is cooked through, about 30 minutes.

3. Meanwhile, cook potatoes separately in salted boiling water until just tender. Drain and add to the chicken pot. When the chicken is cooked through, remove from the the heat and add the heavy cream and lemon juice, stirring gently so everything gets coated.  Serve with lemon wedges, salt, and pepper.

Mango-Chicken Curry

This is another dish I made in Ohio with my mom. Since I wasn't able to be home for Mother's Day, I asked her what food she'd most like to eat for a belated Mother's Day dinner or dessert. She picked Mango Curry (a favorite of ours at Thai restaurants), and I found a fantastic recipe on Closet Cooking. Let me tell you, this version definitely rivals restaurant Mango Curry! It's sweet, savory, and all-around delicious. You can make it as hot or mild as you want by adjusting the number and variety of peppers; one jalepeno made a fairly mild version.

The mango pureed in the sauce might be the secret ingredient, since it infuses the whole dish with mango flavor even when you're eating a bite of something else. Feel free to switch up the veggies, although the green peppers were really excellent as a slightly bitter counterpart to the sweetness of the rest of the dish. I think this would also be great with pressed and sauteed tofu in place of the chicken. We just couldn't stop eating this, and I will definitely be making it again now that I'm back in California.

Mango-Chicken Curry (adapted from Closet Cooking, original recipe here)

1 tablespoon oil
1 pound chicken, cut into bite sized pieces
2 tablespoons butter
1 onion, chopped
1 green bell pepper, thinly sliced
2 cloves garlic, minced
1 thumb ginger, minced
1 jalapeno pepper, minced
2 tablespoons flour
1 tablespoon curry powder
1 tomato, roughly chopped
1/2 cup chicken stock
1 mango, pureed
3 tablespoons plain yogurt
1 mango, diced
1/4 cup cilantro, chopped
1 handful salted cashews

1. Heat the oil in a large skillet and add the chicken. Saute until it is browned and fully cooked through, and then set aside on a plate.
2. Add the butter to the same pan and stir occasionally until melted. Add the onions and peppers and stir occasionally until the onions are translucent.
3. Add the garlic, ginger, jalepeno, and flour and stir until the flour is fully mixed in with the other ingredients. Add the curry powder and cook, stirring, for a few minutes.
4. Add the tomato, chicken stock, mango, and yogurt, and bring the curry to a boil. Reduce the heat and simmer for 5-10 minutes, until the sauce is thickened and everything is well cooked.
5. Add the mango, cilantro, cashews, and reserved chicken and remove from the heat. Serve with rice.

Perfect Roasted Chicken with Sweet and White Potatoes

A vegetarian friend of mine recently offered to try some chicken if I got the uber-organic variety and cooked it for him. I went to a few sources to hunt down the perfect recipe--my housemate Josh, the Joy of Cooking, and Thomas Keller. I took some pieces from each, and ended up with some pretty amazing chicken. The salt helps keep the chicken moist and flavorful, just like the Cooks Illustrated method for cooking a turkey that my aunt and uncle use every year. The method also has you create some space between the skin and the meat where you can later stuff flavored butter.

The herb butter is a contribution from my housemate Josh, and is really delicious. Feel free to substitute any fresh herb you have on hand. If you don't have time to dry-brine the chicken first, you can always add salt to the butter; if you are going to salt the chicken first, then make sure to use unsalted butter so that it doesn't end up overly salty. We surrounded the chicken with white and sweet potatoes, but any good roasting veggies would work well here (carrots, parsnips, etc.) Make sure to toss them in a bit of oil first so they don't dry out. Depending on the size of your chicken, it may take more or less time to cook; if the potatoes aren't completely cooked through when the bird is done, just take the bird out of the oven, cover it with foil, and roast the potatoes a bit more.

The verdict? My friend isn't permanently quitting his veggie ways, but he definitely loved the chicken. Win!

Perfect Roasted Chicken with Sweet and White Potatoes

1 whole chicken
Kosher salt
5 T butter, at room temperature
Coarsely ground black pepper
2 T finely chopped fresh savory
1 sweet potato, peeled and chopped into chunks
1 white potato, peeled and chopped into chunks
Olive oil

1. Pat the chicken dry. Use a chopstick to separate the skin from the flesh of the breast and thighs.
2. Rub kosher salt onto the breast and thighs, under the skin. Sprinkle some salt into the cavity of the bird. Place into a container the size of the chicken, cover with plastic wrap, and chill in the refrigerator for between 4 hours and 1 day.
3. Meanwhile, mix the butter with the pepper and savory. I used an electric mixer because my butter wasn't completely softened; if yours is, you could likely just use a wooden spoon. Set aside until ready to prepare the bird.
4. Preheat the oven to 450 degrees. Remove the bird from refrigerator. Rub the butter beneath the skin and on the outside of the bird. Place any remaining butter in the cavity of the chicken.
5. Toss the potatoes with just enough oil to coat, and then sprinkle with salt and pepper. Place the chicken in a Pyrex baking dish, and surround it with the potatoes. You can also roast the potatoes in a separate dish.
6. Place the chicken in the oven and reduce the heat to 350 degrees. Baste occasionally. Roast until the juices run clear when you pierce the chicken or until the meat reaches 180 degrees on a meat thermometer. Cooking time will vary according to the size of your chicken.

Barbecue Chicken-Pineapple Pizza

My mom and I made this really yummy pizza for New Year's Eve--much yummier than our usual ordered-in pizza from East of Chicago or Pizza Hut, which is what we usually do for New Year's Eve! You can use your favorite pizza crust recipe (here are two I like, from Martha Stewart and Peter Reinhart), but you may want to go with a somewhat thicker crust since this has a lot of toppings. You can also use frozen or refrigerated pizza dough from a good grocery store, which is what we did.

We used a somewhat spicy honey barbecue sauce, which was delicious, but anything slightly sweet would work. Just choose something that will go well with the pineapple. You can also omit the tomato sauce and brush the dough with olive oil instead, but I liked the tomato-y base. Be sure to use unseasoned tomato sauce (which usually comes in a can), because you don't want Italian seasonings competing with the barbecue flavors of the pizza.

Barbecue Chicken-Pineapple Pizza
Makes 2 large pizzas

Your favorite pizza dough, enough for two large pizzas
1 cup tomato sauce, without Italian herbs/seasoning
3/4 to 1 pound boneless skinless chicken breasts
1 cup of you favorite barbecue sauce, divided
1 tsp coarse ground black pepper
1 fresh pineapple, peeled, cored, and cut into bite-sized cubes
4 ounces shredded mozzarella cheese
6 ounces shredded aged Gouda cheese, un-smoked if you can find it
Thinly sliced red onion, optional

1. Toss the chicken with 1/2 cup barbecue sauce and the black pepper in a large mixing bowl. Cover and refrigerate for at least 30 minutes.
2. When the chicken is marinated, cook over medium heat until cooked through along with the barbecue sauce in the bowl. You can snip it into bite-sized pieces with kitchen shears before cooking it, or shred the chicken with two forks after it has been cooked.
3. Preheat the oven to 450 degrees or to the temperature required by your pizza dough recipe.
4. Stretch your pizza dough out to the desired size (we used two cookie sheets). Cover each crust with a very thin layer of tomato sauce. Add the chicken, pineapple, and red onion. Sprinkle the pizzas with the mozzarella and Gouda cheeses. Drizzle the pizza with the remaining barbecue sauce.
5. Place the pizza in the oven and cook until the crust is nicely browned and the cheese is bubbling. If you tend to find that the tops of your pizzas burn before the crust is done, you can reserve a portion of the cheese and sprinkle it on halfway through baking.

Here's the pizza all ready to go in the oven!

Easiest Chicken Pot Pie

I've been sick with pneumonia for the past week or so, and my baking/cooking has been pretty much non-existent. But, here's a recipe I made a while back that's perfect for a night when you're not feeling so well and don't have the energy to cook a huge dinner.

This recipe from Bon Appetit is sort of a fancied-up Sandra Lee-style recipe...while it uses good ingredients, it definitely takes a lot of short cuts. It's a great recipe for a weeknight when you want something filling but don't have a lot of time to make dinner. The results are impressive for all the shortcuts...probably not as good as if everything was homemade, but pretty darn tasty for semi-homemade! Good chicken flavor, not too heavy, and a good ratio of crust to filling.

Easiest Chicken Pot Pie (Adapted from Bon Appetit, original recipe here)

5 slices thick bacon
1 1/2 cups chopped onion
16-20 oz. frozen mixed vegetables (I used an organic frozen veggie mix including corn, carrots, peas, and green beans)
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
Coarsely shredded chicken from 1 small purchased roasted chicken
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop/break into bite sized pieces. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add the vegetables; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to medium high and boil until some liquid is reduced, about 4-8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes or use one larger casserole dish.

Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. (Or, just roll the pastry out to the size of your casserole dish.) Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.

Barbecue Chicken Sandwiches

This delicious barbecue chicken sandwich comes from everybody likes sandwiches, and it's a real winner. You can find the original recipe here, and it results in a super spicy, flavorful sandwich that's great for any backyard gathering. Instead of the traditional slaw, I topped the sandwiches with avocado and tomato to cool some of the spice. Either way you do it, the result is delicious! Summer subletter Josh says, "That chicken was maybe the most amazing thing I've eaten in a long time."

North Carolina Barbecue Chicken Sandwiches (the original recipe from everybody likes sandwiches can be located here)

1 T cumin
1 tsp chipotle powder
1 tsp dried thyme
Salt & pepper
6 bone-in chicken thighs
1 T olive oil

Sauce:
2 c cider vinegar
1 T kosher salt
1 T ground white pepper
1 T red pepper flakes
2 T white sugar
1/4 c brown sugar
1 tsp freshly ground black pepper
1/2 c ketchup

White hamburger buns
Avocado
Tomatoes

1. Mix together the cumin, chipotle, thyme, salt, and pepper. Remove the skin from the chicken and rub with the spice mixture. Brown in a large skillet on both sides with the olive oil. Place the chicken in a 9x13 baking dish and set aside.

2. Whisk together all of the sauce ingredients in a small bowl and pour over the chicken, making sure to coat both sides of each piece.

3. Cover the baking dish with foil and bake in a 450 degree oven for forty minutes, until the meat easily pulls apart with a fork. Remove from the oven and shred chicken with two forks.

4. If you're grilling, lightly toast the buns on the grill; otherwise use a toaster oven. Top each bun with chicken, tomato, and avocado.

Chicken with Catalan Picada

This dish is fairly easy to pull together, especially with two chefs, and it has great flavor. It tastes a little like mole, the Mexican chocolate sauce, but not spicy. My mom says it tastes very gourmet, and I agree--tons of flavor complexity for not much effort! We served the chicken with potatoes, but rice would also be a good accompaniment. Yum!

Chicken with Catalan Picada (adapted from Food and Wine)

4 whole chicken legs, split or 6 chicken breast halves, with or without skin
Salt and pepper
2 T extra virgin olive oil
1 medium onion, finely chopped
14-ounce can whole tomatoes, drained and chopped
1 1/2 cups chicken broth
1/4 cup sweet wine or sherry
1 bay leaf
3-inch strip of orange zest
1/4 tsp thyme
Picada, recipe below

1. Season the chicken with salt and pepper. If using skin-on chicken, brown the skin in 2 T of oil for about 4 minutes on each side. Transfer to a plate. If using skinless chicken, add in step 2.

2. If you haven't browned the chicken, add oil to the skillet. Add the onion and cook until softened, 5 minutes. Add the tomatoes and cook over moderately high heat until very thick, 5 minutes. Add the broth, wine, bay leaf, orange zest, and thyme. Bring to a boil Add the chicken, cover, and simmer over low heat for 30 minutes, turning once.

3. Stir the picada into the sauce and simmer over low heat, uncovered, for 15 minutes, until chicken is fully cooked and sauce is slightly thickened. Discard bay leaf and orange zest and season with salt and pepper.

Picada (from Food and Wine)

1 slice peasant bread, crust removed and cut into 1/2-inch cubes (about 1/2 cup)
1/4 cup almonds
1/2 T oil
3 garlic cloves, coarsely chopped
1 ounce unsweetened chocolate, coarsely chopped
1/4 c parsley
1/8 tsp cinnamon
Large pinch allspice

1. Preheat the oven to 350 degrees. Toast the bread cubes and almonds until slightly browned, about 8-10 minutes.

2. In a small skillet, cook the garlic in the oil until lightly browned, about 3 minutes.

3. Put the garlic, oil, bread, and almonds in the food processor. Add the chocolate, parsley, cinnamon, and allspice and process until the mixture becomes a paste.