thai red curry chicken

from Real Simple's dinner tonight: done!
4 servings

Cook: 
1 cup white rice

In large skillet over medium-high heat:
Heat 2 tablespoons canola oil
1.5 pounds chicken cutlets, seasoned with 0.5 teaspoon salt and 0.25 teaspoon black pepper
Remove chicken from skillet and cut into strips.

Add:
1-2 red bell peppers, sliced
0.25 cup water
Cook and toss frequently, until tender (about 3-4 minutes).

Add:
2 tablespoons red curry paste
one 15 ounce can of light coconut milk
Simmer until slightly thickened, then add the chicken back.

Serve the chicken curry over the rice with:
lime wedges
0.25 cup torn fresh basil leaves

banh mi sandwich

Combination of recipes from Sunset magazine (July 2012) and allrecipes.com.  Serves 4.


For the pickled veggies:
Bring to boil in saucepan until sugar has dissolved, about 1 minute:
0.5 cup rice vinegar
0.25 cup water
0.25 cup white sugar


Let vinegar mixture cool, then pour over:
0.25 cup carrots, cut into thin strips
0.25 cup white onion, thinly sliced
0.25 cup white (daikon) radish, cut into thin strips
Let stand for at least 30 minutes, then drain off the excess liquid.


For the meat:
1.5 - 2 pounds chicken breast, in strips
Coat with:
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon vegetable oil
0.5 teaspoon Chinese five-spice powder
Can grill or broil the chicken until no longer pink in the middle, about 10 minutes, turning once.
Cut the cooked chicken into bite-size pieces.


Sauce:
2 tablespoons hoisin sauce
1 tablespoon vegetable oil
2 tablespoons lime juice
1 tablespoon Thai or Vietnamese fish sauce (optional)


Assemble the sandwiches:
4 sandwich rolls
Mayonnaise, on the bottom side
Fill with bite-size cooked chicken
Top with pickled veggies.
Add arugula, cucumbers, jicama slices, chile slices (whatever you want!)
Drizzle sandwich with sauce.


YUM!

soy ginger chicken

in oven proof 9x13 dish, prepare marinade:

0.5 cup soy sauce (or 0.25 - 0.33 cup soy sauce, and the rest water)

0.75 teaspoon ground ginger

1-2 cloves minced garlic

2 teaspoons tabasco sauce

Add:

8-12 chicken thighs (or equivalent servings of drumsticks, breasts)

Let marinate at least 1 hour.

Preheat oven 350 degrees.

Bake 50-60 minutes.  Turn chicken every 20 minutes.

Serve with the sauce.

oven-roasted chicken thighs with carrots and yukon gold potatoes

based on a recipe from Bon Appetit, March 2009

Preheat oven to 425 degrees F

Mix:

2 teaspoons salt

1 - 1.5 teaspoons black pepper

2 teaspoons dried thyme (or herbes de provence)

0.25 teaspoons ground nutmeg

In large rimmed baking pan:

1 tablespoon olive oil to coat

6 large bone-in skin-on chicken thighs (~2.25 pounds)

Sprinkle half of salt/pepper/thyme/nutmeg mixture on chicken

Roast until chicken starts to brown, about 30 minutes

Combine:

2 pounds unpeeled medium Yukon Gold potatoes, cut into pieces

2 pounds medium carrots, peeled and cut into pieces

Sprinkle with remaining half of salt mixture

Transfer thighs to bowl and set aside

Transfer potatoes and carrots into baking pan and turn to coat with drippings

Roast until vegetables soften, about 30 minutes

Please thighs on roasted vegetables

Pour accumulated juices from chicken onto chicken

Roast until chicken is cooked and vegetables are browned, about 15 minutes

Place chicken on platter, top with:

3 tablespoons chopped fresh chives

chicken with dijon mustard cream sauce

Prepare:

1 pound thin-sliced chicken breasts

0.25 teaspoon salt

0.25 teaspoon pepper

Saute chicken in 2 tablespoons olive oil.

Remove chicken to a plate.

Add:

0.25 cup white wine

0.25 cup chicken broth

Cook until reduced by half

Whisk in:

0.5 cup whipping cream

2 tablespoons dijon mustard

1 teaspoon dried tarragon

salt and pepper to taste

Add back juices from resting chicken.

Serve chicken with sauce.

Good with pasta or rice.

chicken piccata

based on a recipe by Giada De Laurentiis made by Ann for us for Mom's 63rd birthday

Season with salt and pepper:

2 packages thin cut chicken breasts (or 2 skinless boneless breasts butterflied, then cut in half)

Dredge in all-purpose flour.

In large skillet over medium high heat:

2 tablespoons butter

3 tablespoons olive oil

Add chicken, cook until browned (about 3 minutes each side).

Remove and transfer to plate.

Repeat until all chicken is cooked.

In the pan:

0.33 cup fresh lemon juice

0.5 cup chicken stock

0.25 cup capers, rinsed

Bring to boil, scrape up brown bits.

Check seasoning.

Return chicken to pan and simmer 5 minutes.

Remove chicken to plate.

Add:

2 tablespoons butter

Whisk vigorously, pour sauce over chicken.

Garnish with:

0.33 cup fresh parsley, chopped.

chicken noodle soup

based on a recipe from America's Test Kitchen

In a dutch oven on medium high heat, prepare the stock:

1 tablespoon oil

1 pound ground chicken

1 small onion, chopped

1 medium carrot, chopped

1 medium celery rib, chopped

Cook for 5-10 minutes

Reduce heat to medium low and add:

2 cups water

4 cups chicken broth

2 bay leaves

2 teaspoons salt

2 bone-in skin-on chicken breast halves

Bring to a boil, then reduce heat, cover and simmer 30 minutes.

Transfer chicken breast to a plate.

Cook 20 minutes more at a gentle boil.

Strain stock.

Skim off fat.

In a small bowl:

3 tablespoons corn starch

0.25 cup cold water

In dutch oven over medium high heat:

Return the chicken stock

Add the corn starch mixture

Bring to a gentle boil.

Add:

1 onion, chopped

2 carrots, chopped

1 celery rib, chopped

Cook 10-15 minutes

Add:

1 package frozen egg noodles, thawed

Cook 5 minutes

Add:

the chicken, shredded

salt and pepper to taste

chicken marbella

based on the recipe from the Silver Palate Cookbook

made for us by Mark & Ann, Christmas trip to Utah 2009

serves 6-12

In a large bowl, combine:

4 chickens (2.5 pounds each), quartered (or, 2 skinless boneless thighs per serving needed)

4-6 cloves of garlic, peeled and finely pureed

0.25 cup dried oregano

1 teaspoon salt (or to taste)
0.5 teaspoon pepper (or to taste)

0.5 cup red wine vinegar

0.5 cup olive oil

1 cup pitted prunes

0.5 cup pitted olives (Spanish green, Kalamata, whatever!)

0.5 cup capers with some juice

6 bay leaves

Cover and marinate in the refrigerator for at least six hours, or overnight.

Preheat oven to 350 degrees F.

Arrange chicken in a single layer. Spoon marinade over chicken.

Add:

1 cup brown sugar

1 cup white wine

Bake for 50-60 minutes. Baste frequently.

optional -- When serving, sprinkle with:

0.25 cup Italian parsley, finely chopped.

Can be served hot, or at room temperature.

Even if cooking for only 6 servings of chicken, make the full amount of marinade because the extra sauce is GOOD!!

parmesan chicken

based on the recipe from Barefoot Contessa Family Style (2002)

6 servings

Set aside:

6 boneless, skinless chicken breasts (pounded to 0.25 inch thick)

Combine in shallow bowl:

0.5 cup all-purpose flour

0.5 teaspoon salt

0.25 ground black pepper

In a 2nd bowl:

2 extra-large eggs, beaten

1 tablespoon water

In a third bowl:

0.75-1 cup seasoned dry bread crumbs

0.5 cup freshly grated parmesan cheese

Coat chicken on both sides with flour mixture, then egg mixture, then dredge in breadcrumb mixture.

Heat in large saute pan:

1 tablespoon of butter

1 tablespoon of olive oil

Cook chicken breasts on medium-low heat for 2-3 minutes on each side until cooked through.

Add more butter and oil to cook the rest of the chicken.

You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200 degree F oven.

You can buy thin cut chicken breasts. If you do, this recipe will accommodate 10-12 pieces.

oven-fried chicken with parmesan cheese

based on the recipe in The All New All Purpose Joy of Cooking (1997)

4-6 servings

Position a rack in the center of the oven.

Preheat to 350 degrees F.

Lightly oil a baking sheet.

Rinse and pat dry

12 chicken drumsticks, thighs, or breast halves, or a combination.

Mix in a medium bowl:

1 cup whole-milk or low-fat yogurt (1% milk worked fine)

1 cup sour cream

0.5 cup Dijon mustard

1 tablespoon minced garlic

Combine in a wide, shallow bowl:

1.5 cups dry Italian seasoned breadcrumbs

0.5 cup grated Parmesan cheese

0.5 teaspoon dried oregano

0.5 teaspoon salt

0.25 teaspoon ground black pepper

Coat each pice of chicken with milk mixture.

Roll in the breadcrumb mixture.

Arrange chicken on baking sheet.

Bake 45-60 minutes or until coating is browned and the dark meat pieces exude clear juices.

Can serve hot or at room temperature.