Tag Archives: chicken

oven fried chicken

Oven Fried Chicken

When we were little, my sister received this kid’s cookbook that we just loved. There are actually only three recipes I remember making from it, but we made them over and over again. There was the yummy, chunky apple sauce, these awesome cakes that you put in an ice cream cone and that looked like ice cream but weren’t (I pulled one out of my lunchbox at school one day to the utter amazement of my friends), and oven baked fried chicken. I loved that chicken. I’m not sure how much my sister and I actually helped, but the one thing I do remember doing is putting the cornflakes for the breading in a big ziplock and mashing it to pieces with a rolling pin.  It was so much fun and I felt all grown up. And honestly, the bag and rolling pin is a useful trick I still use often (who wants to sit there chopping walnuts when you could just roll over them?).

Those of you have been following along know that I had knee surgery a little over a month ago and have been relying on Joseph for most of my meals. We also have a freezer full (well, only half full now) of amazing food my mother-in-law sent us home with right before my surgery. Joseph wins the best husband ever award in part because of how he waited on me hand and foot in the first couple weeks after  my surgery and still does all the cooking and cleaning, in part because he drives me everywhere (including all my doctor’s and physical therapy appointments of which there are many) because I’m not allowed to drive for a few more weeks, but most especially because he made me this oven fried chicken last week.

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barbecue chicken pizza

barbecue chicken pizza

I love condiments.  I slather a ton of mustard on my burgers, I like lots of ketchup with my fries, but barbecue sauce has always been my favorite.  When we were kids and my parents took us out for dinner, we almost always ordered chicken tenders.  It worked out perfectly because they came with a little bowl of honey mustard sauce and a bowl of barbecue sauce and my sister, Jessica, and I would just do a trade so that I ended up with two barbecue sauces and she had two honey mustards.

crust with first layer of cheese

adding bbq chicken

Even as an adult Jessica stuck to her guns and every time I mentioned a place that did a great barbecue, she insisted that she really wasn’t into barbecue.  She’s crazy. I mean, it can be done so many ways!  And besides, how can you not love the sweet, smokey tang of good ol’ fashioned barbecue sauce? Continue reading


chicken piccata with lemon, capers and artichoke hearts

Chicken Piccata

This is another one of those recipes that I fell in love with before I had even tried it, based solely on the ingredients.  It’s got wine and lemon (two of my favorite things) and they’re accented by briny capers and artichoke hearts.  The chicken gets pounded, making it extra tender and juicy.  In fact, Joseph was doing such a good job pounding it that our landlady, who lives upstairs, called to make sure everything was ok.

dry Riesling and lemon

We’ve made this chicken piccata before and I’ve always loved it, but I’ve never had as much fun making it as I did when we made it this past Sunday night.  That ‘s because when our credit card cash back reward rolled in, we rolled out to Hunt’s Photo and Video and got my new love: the Canon 60mm macro.

zesting lemon

lemon cross-section

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chipotle chilaquiles

chilaquiles

We concluded our week of Rick Bayless recipes with the recipe that first introduced us to the genius of Rick Bayless: chipotle chilaquiles.  I didn’t even know what chilaquiles were until we went to dinner with our friends, Christina and Adam, about a year ago.  They made served us this spectacular green stuff unlike anything that I had ever had before that I just loved: chilaquiles.  I begged for the recipe and Christina replied that it was ridiculously easy.  You basically take a jar of salsa (they had used salsa verde) and cook it with some tortilla chips.  It couldn’t be any easier and it was so tasty!

chipotle peppers, tomatos, garlic, onions

I googled chilaquiles when we got home and we decided that we could try making the sauce ourselves.  We were already aware of and really liked Rick Bayless from Top Chef Masters and when I saw his recipe on foodandwine.com, I figured, hey why not?  Little did I know the impact it would have.  We loved it so much that we began to make it nearly weekly.  Then we bought his cookbook, Everyday Mexican, and began cooking our way through it.

tortilla chips

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red chile chicken and rice with black beans

For as long as I can remember, black beans and rice has been one of my favorite dishes.  I went to this awesome bilingual daycare in DC when I was really little and every Friday we got black beans and rice.  I lived for those black beans and rice….

When I was 19, I spent a couple months living with a host family in Honduras while volunteering with Amigos de las Americas and we often got beans and rice for dinner, but they were never mixed together.  My host mom watched in amazement as I excitedly stirred them together on my plate.  After a few weeks I no longer had black beans on my plate.  When I asked, I was told there were none left, they were out of season. I didn’t know that could happen! I was devastated.  But then a couple of days before I left, my host mom served me lunch with a huge grin on her face.  She had gotten some black beans and had already mixed them in with the rice for me. I ate those rice and beans with every meal until I headed back to the States a couple days later.

sautéing rice onion and spices

Once I was cooking on my own for the first time, black beans and rice became a staple for me.  When I was in college, I would cook up a huge pot of black beans and rice and eat it all week long, adding in another veggie or two every couple of days to make it a little different.  It was cheap, it was healthy, it was easy, and I loved it.

ancho powder

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spicy garlicky cashew chicken and chilled sesame spinach

There are some recipes that you know you’re going to love just by a quick glance at the ingredients.  This is one of those recipes.  Cashews, with their rich, creamy, salty nuttiness are one of my favorite nuts, I love cilantro and I love, love, love garlic.  And if you ask me, almost any dish can be improved with a kick from jalapeños.  So when Joseph asked if I would be interested in trying the recipe, I ran to get my coat so we could hop in the car to get to the grocery.

essential new york times cookbook

 

Joseph found the recipe in The Essential New York Times Cookbook: Classic Recipes for a New Century, which he got  for Christmas.  And it was, just as I had predicted, an awesome recipe. You start off by blending the cilantro, lime, cashews, garlic, brown sugar and oil and then marinate the chicken in that heavenly mixture.  What’s not to love?

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chicken a la veracruzana

Joseph is on this great kick where he’s trying all these slow cooker recipes from Rick Bayless’ Mexican Everyday.  It’s wonderful.  Slow cookers are great because you just throw stuff in the slow cooker and then several hours later you open it up and there’s your meal, hot and succulent, just waiting to be ladled and eaten up.  I think it would be great on a snowy day.  Just imagine going out to play in the snow and this spicy dish welcoming you home to a warm kitchen.

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baked chicken meatballs and spaghetti

It’s amazing to me how quickly fall came.  It’s like it was 90 degrees one day, and 50 the next.  I like fall a lot, but I hate how short it is.  But when it cooled off, I was thinking about food (as I very often do, especially when I’m consoling myself over the weather) and about how I can now make pasta (thanks to our wonderful new pasta roller), and I suddenly had this craving for a warm, cozy dish that I haven’t had in years.

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thai basil chicken

My boss got me a subscription to Cook’s Illustrated last Christmas and I love it.  The first recipe that we made from the magazine was this Thai basil chicken dish and we’ve made it many, many times since then.  It’s juicy, it’s spicy, it’s garlicy, and it has Thai basil.

I first fell in love with thai basil when I was maybe 13 or so when I got some panang curry at a Thai restaurant in Bethesda.  I had never heard of it before and I just fell in love with its distinctive flavor.  It’s known for having a clove and anise-like flavor, but if you’re not an anise fan don’t let that deter you.  I’ve never been an anise fan myself and, not to beat the horse any more or anything, but I love Thai basil. Continue reading


Chicken in Escabeche of Caramelized Onions, Carrots, and Jalapeños

My main contribution for this dish was eating it.  Yes, that’s right, Joseph did all the work and I came along, snapped some photos, ate it up, and now I’m writing it up here like I have some ownership of it.  That’s what marriage is for, right?

The recipe comes from Rick Bayless’ Mexican Everyday.  We fell in love with Rick on Season One of Top Chef Masters. My love wavered briefly when Joseph, who was reading The United States of Arugula, told me that that Bayless had received lots of criticism for selling out to Burger King by appearing in a commercial endorsing the low-calorie Santa Fe Fire Grilled Chicken Baguette Sandwich.  I was back to being a fan when Jessica and Adam, my sister and brother-in-law, went to one of his Chicago restaurants and Jessica got an awesome photo of Adam with Rick.  Well, It’s a picture of Adam and Rick is in the background, but it’s a really nice photo and they said the food was amazing.  And I believe it because I’ve loved every recipe of his that we’ve made. I’ll have to tell you about his chilaquiles recipe some time….

carrots onion garlic

My favorite part of the chicken in escabeche were the big chunks of garlic that are sweetened from the simmering and get a kick from the jalapeños.  The carrots and onions are also nicely transformed by the sauce and the chicken was juicy and perfectly seasoned.  Serve over some rice and you’ve got a tangy, deeply satisfying meal.  Be forewarned that leftovers are delicious (and surprisingly moist because of all the broth you’ll put in with it) but pack more of a wallop since the jalapenos have had more time to infuse the food.  According to Rick, it can be served cold or hot, but so far we’ve only had it hot.

We served it with a crisp, bright Spanish Albariño from Burgans Winery.


chicken and albarino

Chicken in Tangy Escabeche of Caramelized Onions, Carrots, and Jalapeños
Adapted from Rick Bayless

Serves 4

1 teaspoon black pepper
1/2 teaspoon ground allspice
2 teaspoons dried oregano
salt
4 (2 lbs total) chicken breast halves, bones and skin intact
2 tablespoons vegetable or olive oil
1 large white onion, cut into 1/4 inch slices
2 large leftover carrots, sliced 1/4 inch on a diagonal
4 garlic cloves, peeled and halved
1/4 cup cider vinegar
2 to 4 canned pickled jalapeños, stemmed, seeded, and thinly sliced
1 cup chicken broth

  1. Combine pepper, allspice, oregano, and 1 teaspoon salt.  Sprinkle half of the mixture over the chicken reserving the rest for step #4.
  2. Heat the oil in a large (at least 12 inch) skillet over medium heat.  Place the chicken, skin side down, and cook, turning once, until browned (3-4 minutes on each side).  Remove from heat and place the chicken on a plate, leaving as much oil as possible in the pan.  Don’t worry, you’ll finish cooking it in step #4.
  3. Add the onions and carrots to the skillet and cook, stirring regularly, until the onion is browned (about 7  minutes). Add the garlic and stir for another minute. Add the remaining seasoning mixture, the vinegar, jalapenos, and broth. Place the chicken  into the mixture skin side up, nestling it into the sauce and veggies. Cover the skillet and simmer over medium-low heat until the chicken is just cooked through (about 15 minutes).
  4. Season with additional salt if necessary and serve the chicken with a generous portion of the veggies and broth over rice.