Category Archives: Chicken

Oven Roasted Chicken Breasts

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These chicken breasts will convince you that a quick delicious meal can be on your table in 20-30 minutes.  In the time this takes to roast you can have some rice made and vegetables sautéed for a complete dinner.

Chicken breast 2

These chicken breasts were so moist that the juices just glistened.

JUICY CHICKEN BREASTS – super easy, super quick and delicious!

  • Always season your chicken breast, not just salt and pepper but choose your favorite spices and herbs. Make sure to pat the chicken dry first before seasoning because moisture causes steam which will prevent your chicken from browning.
  • Don’t be afraid to add a little bit of fat like olive oil or butter. Chicken breasts need some fat to keep them juicy and flavorful.
  • If you’ve got the time, brine your chicken for 2 to 4 hours in a solution made with water, salt and other things you may prefer like soy sauce or beer. Basic brine ratio is 1 tbsp salt to 1 cup of water.
  • Baking time can vary depending on the thickness of the breasts, so invest in an instant read thermometer for best results. Cooking time is generally 20 to 30 minutes, or until the internal temperature registers 165 F degrees.
  • It’s important to take it out of the oven right then and allow it to rest for all those juices to evenly distribute throughout the chicken breast.
  • Save the pan drippings and use them to drizzle over the chicken for extra flavor!
Chicken Breast

I used paprika, garlic powder, Italian seasonings as well as salt and pepper.  The secret is to use way more seasoning than you think you will need, and top with a pat of butter.  That butter seeps down into the chicken and also helps to create those delicious pan juices.

I don’t usually love plain chicken breasts without stuffing, or crispy skin but these breasts are so moist and delicious I loved them, and so will you.  I found this recipe on “Jo Cooks” and couldn’t believe how quick and easy it was for this amount of flavour.

Taiwanese Popcorn Chicken

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I can’t tell you how light and fluffy this popcorn chicken coating is.  It comes down to the potato starch I think.  All the aromatics seep into the chicken with this marinade and every bite is a burst of flavour.  You might think I made a quick trip to Taiwan for this recipe ….. but you’d be wrong.  We tasted this first in Huatulco, Mexico and dreamt of it until I figured out how to make it.

Taiwanese chicken 7

Mercader Restaurant in Santa Cruz Huatulco, is where we first tasted this incredible bite of chicken.  The owner/operators have travelled extensively and bring flavours from all over the world to play with Mexican ingredients.

Chicken
1 1/2 lbs boneless skinless chicken thighs

Marinade
1 medium head of garlic
1/2-inch ginger
3 green onions, white and 1-inch of the green part, minced
2 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sweet potato starch
1/2 teaspoon Chinese 5-spice
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper

Coating
1 egg
1/2 cup cold water
2-3 cups sweet potato starch

Oil for frying.

Directions
Cut the chicken into 1-inch chunks and place in large bowl. Make the marinade by mincing or forcing the garlic through a press into a small bowl. Add the minced green onions, soy sauce, Mirin, 5-spice, white pepper, sweet potato starch and cayenne pepper, stir to form a paste and then scrape into the bowl with the chicken. Mix to coat all the chicken and cover with plastic wrap. Refrigerate for at least 30 minutes or overnight.

Taiwanese chicken 1

Mix all the marinade ingredients together, and stir together in a bowl large enough to hold the chicken as well.

Taiwanese chicken 2

Stir the chicken pieces into the marinade, and cover.  Place in the fridge for at least 30 minutes and up to overnight.

 

Once the chicken is done marinating, place the eggs in medium sized bowl with the 1/2 cup of water. Beat together with a fork. Place the sweet potato starch in another medium sized bowl.

Taiwanese chicken 3

I had an egg white in the fridge today. so used just that instead of a whole egg.

Taiwanese chicken 4

Heat the frying oil in a sauté pan or wok until it reaches 350˚F. Using chopsticks or tongs, dip the chicken first in the watery egg mixture then in the starch and fry the chicken pieces without crowding them too much for 3-4 minutes or until golden brown. Try not to overcrowd the pan, I usually fry about 6-8 pieces at a time in the wok and 8 – 10 pieces in my 10” sauté pan.

Taiwanese chicken 5

Don’t overcrowd the oil or the temperature will drop.

Taiwanese chicken 6

Season with the salt and white pepper as soon as it comes out of the fryer.

Taiwanese chicken 8

Make a dipping sauce to take this over the top.  Combine sweet soy sauce, spicy oil, a bit of sesame oil, sliced garlic and green onions.

Taiwanese chicken 9

Addictive.  

I found this recipe on a great website, “Eat the love”, and it’s perfect.  My only addition is the dipping sauce.  I’m hope that I can also find the sweet potato starch he uses, but so far I’ve only been able to find regular potato starch.

 

 

Caesar Salad

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Caesar salad 3

Love the textures of a great Caesar salad – contrasting fresh crisp greens, crunchy bacon and croutons, soft parmesan and a creamy dressing.

Everybody needs a great Caesar dressing in their kitchen, try this one and adjust to your families taste.  My grandkids don’t love garlic, so when they are over I usually go light on the garlic cloves but that’s totally up to you!

  • 1 egg (or 1/4 cup mayonnaise)
  • juice of 1/2 lemon
  • 1-3 cloves garlic
  • 2 anchovy fillets (packed in oil)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dijon mustard
  • 1-2 tbsp red wine vinegar
  • pinch of sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 – 3/4 cup oil (I like to use a combo of vegetable oil and really good extra virgin olive oil)
  • dash hot sauce (totally optional)

Combine all ingredients except oil in jar or blender.  Shake/blend really well until smooth, and slowly add oil until emulsified.  Taste and adjust for salt and pepper, adding more if necessary.

Caesar salad 1

Everybody helps make dinner around here, and Stella is learning the fine points of knife work!  Don’t worry, she quickly learned to rest the knife against her knuckles to avoid trimming her fingers……

Caesar salad 2

Assembling that cheese grater has all Sloan’s attention.

  • Wash your lettuce leaves and spin dry (you can do this ahead of time, wrap in clean kitchen towel and keep in fridge until ready to use, it really crisps up the lettuce)
  • Cook bacon until crisp and crumble.
  • Toss stale bread chunks in olive oil and a bit of salt and pepper and toast until dry and crunchy.  (This is also a great place to use dried herbs, and some garlic powder)
  • Grate Parmesan cheese

Toss lettuce pieces in very large bowl with the bacon, croutons and parmesan cheese.  Just before serving toss with dressing just until everything has a delicious coating.  Taste and squeeze a bit of lemon over if you like.

This easily goes from a side dish to a whole meal if you serve Caesar salad with grilled chicken or shrimp, and a side of garlic toast.

 

 

Cafe de Paris Beurre

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Cafe de Paris 8

How to enhance an already perfect medium rare steak?  Cafe de Paris Beurre.  It’s that easy.

What’s that, you say????  Only the most amazing flavour packed umami bomb you will ever create.  Don’t be alarmed by the list of ingredients.  This makes a whack of butter, which you can give away to your best of friends, or stash in your freezer to pull out when needed.

INGREDIENTS

  • 1 pound, 5 ounces unsalted butter, softened
  • 1 ounce ketchup
  • 3 teaspoons Dijon mustard
  • 1/2 ounce capers, rinsed
  • 2 ounces shallots, finely diced
  • 1 tablespoon flat leaf parsley, finely chopped
  • 1 tablespoon chives, snipped
  • 1 teaspoon dried marjoram
  • 1 teaspoon dill, finely chopped
  • 1 teaspoon finely chopped thyme leaves
  • 1/2 teaspoon tarragon leaves
  • 1/2 teaspoon rosemary leaves, finely chopped
  • 1 clove garlic, finely chopped
  • 8 anchovy fillets, rinsed and finely chopped
  • 1 tablespoon brandy
  • 1 tablespoon madeira
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon Cayenne powder
  • juice of one lemon
  • zest of 1/2 lemon
  • zest of 1/4 Orange
  • 2 teaspoons sea salt
Cafe de Paris 5

Just a few of the many ingredients needed.

Cafe de Paris 3

Okay, it might not look appetizing right now, but it smells incredible …

 

DIRECTIONS

  1. In a large bowl, beat the butter by hand or use an electric mixer set to slow speed, until it has a slightly creamy texture.
  2. In a separate bowl, combine all the other ingredients and mix thoroughly. Add this mixture to the butter and beat again until all the ingredients are completely combined.
  3. Place a double thickness of foil, about 12 inches long, on a flat surface and line with a similar-sized piece of silicone paper. Spread half the butter along one of the foil edges and roll up to form a long sausage shape — roll it with your hands like a rolling pin to get a tidy shape and eliminate any air pockets. Twist the ends to seal. You can also use plastic kitchen wrap, which I did this time.  Repeat this process with the remaining butter. Place in the fridge to chill before use.
  4. To use, slice a ½ inch thick disc of butter and place on top of a grilled steak (or a steamed spud). Traditionally, the steak is placed back under a hot grill (broiler) to soften and brown the butter, but I don’t reckon you need to do this, just let it melt from the heat of the steak.
  5. The butter can be stored in an airtight container in the fridge for a few weeks or in the freezer for several months.
Cafe de Paris 4

Ready to roll into logs and pop in the freezer (or gift bags!)

Cafe de Paris 6

Don’t just think of steaks, top any chicken or fish dish, or use it in place of garlic butter on bread.

Cafe de Paris Beurre 1

I tried out quite a few recipes I found, and this one from Food Republic, is the definite winner, and the most like a butter topped steak we had a “Red Door” in Whistler.  If you aren’t a meat lover, don’t even worry – it’s just amazing on vegetables, scrambled eggs or melted and drizzled over popcorn!

 

Moroccan Chicken with Olives & Artichokes

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Moroccan chicken 2

Ingredients

  • 2 Meyer lemons (or sub 1 regular lemon/1 orange)
  • 1 tablespoon olive oil
  • 1 large onion, halved, thinly sliced
  • 2 garlic cloves, pressed
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 cups chicken broth
  • 8 – 10 boneless skinless chicken thighs
  • 1/2 cup green olives
  • 1/2 cup quartered (canned) artichokes
  • fresh thyme sprigs (you could use whatever herb you have on hand)

Garnish

  • minced parsley
  • slivered green onions
  • lemon slice

 

Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges.

Moroccan chicken 1

I made this with whatever was in the fridge – and that did not include Meyer lemons!  Meyer lemons are quite a bit sweeter, so if you don’t have them, use equal portions of regular lemons and oranges to get the right balance.

Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 20 minutes (or so). Transfer chicken to platter.   Taste!!!  Every lemon could have a different acid content and you don’t want this to be more than a lovely, subtle lemon flavour.   Add olives, artichokes and (if needed) 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

Tonight we served it with saffron rice and beautiful fresh soft handmade pita bread.

Pita bread

 

Grilled Cauliflower & Shrimp with Romesco Dipping Sauce

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Cauliflower & Shrimp with Romescu

Grilling the shrimp in the shell protects them from the searing heat of the barbecue, and is definitely worth doing.  Serve this as an appetizer and nobody minds getting in with their hands!

 

romescu

Go ahead and make a big batch of this, it goes really well with any cooked fish or chicken dish.

Romesco Sauce:

  • 1 jar (300 mL) roasted red peppers , including juices
  • 1/4 cup prepared tomato sauce
  • 3 tablespoons almond butter or 1/4 cup toasted slivered almonds
  • 2 teaspoons red wine vinegar
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper

Romesco Sauce: In blender, purée together red peppers including juices, tomato sauce, almond butter, vinegar, paprika and cayenne pepper until smooth. Season to taste with salt, if needed.  Transfer to small saucepan, and set aside.

  • 1 head cauliflower , cut in large florets
  • 1/4 teaspoon salt
  • 450 g unpeeled jumbo shrimp (21 to 25 count)
  • 1 tablespoon vegetable oil
  • 1 bunch green onions

Shrimp and Vegetables: Plunge cauliflower pieces into boiling salted water for just about 2-3 minutes, and then immediately drop into ice water bath.

This can easily be turned into a vegetarian dish by omitting the shrimp, just use an assortment of vegetables.

In bowl, toss together shrimp, oil and remaining salt.

Thread shrimp onto metal or soaked wooden skewers. Place shrimp and cauliflower on greased grill over medium-high heat; close lid and grill, turning once, until shrimp are pink and cauliflower is charred, about 8 minutes. Add green onions during last 3 minutes of grilling.

Heat Romesco Sauce, stirring frequently until warm, 1 to 2 minutes. Serve cauliflower, shrimp and green onions on large platter with sauce on the side for dipping.  Add some crusty fresh French bread and you’ve got a great appetizer!

Honey Garlic Chicken

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I saw this recipe on “RecipeTin” and knew right away I would have to make it.  As promised, it is quick and easy, although definitely not as quick as listed.  I never find 15 minute recipes to actually take me that long ….. not sure if it is my common home stove (not gas) or my slow moving self … but nevertheless this was quick enough and the house smelled amazing!  Moist inside, sticky outside and with the best drizzle you can imagine.

honey Garlic Chicken 4

I made this tonight without a trip to the store.  Everything is something you probably have on hand.  If we weren’t trying to clean out our fridge before a holiday I would have had some cilantro, or green onions, or parsley to sprinkle on top and that would have looked so pretty!

  • 1 lb chicken breast or thighs,  boneless and skinless 
  • Salt and pepper
  • 1/4 cup flour
  • 3 1/2 tbsp unsalted butter (or 2 1/2 tbsp olive oil)
  • 2 garlic cloves , minced
  • 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
  • 1 tbsp light soy sauce
  • 1/3 cup  honey (or maple syrup)
Instructions
  1. Cut the breasts in half horizontally to create 4 steaks in total.  If using chicken thighs, you don’t need to do anything to them!  Sprinkle each side with salt and pepper.
  2. Place flour in a shallow dish. Coat chicken in flour and shake off excess.
  3. Melt most of the butter in a large skillet over high heat – hold back about 1 tsp for later.
  4. Place chicken in skillet and cook for 2 – 3 minutes until golden.
  5. Turn and cook the other side for 1 minute.
  6. Turn heat down slightly to medium high.
  7. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
  8. Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.

  9. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.

  10. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.
Honey Garlic Chicken 1

Don’t overcrowd your chicken in the pan or it will just steam instead of developing a lovely crust.

Honey Garlic Chicken 2

Turn once the first side has this lovely crispy, crackly golden crust.  Yes, you sure could do this without the flour to make it gluten free and it would taste delicious, just without that “crust”.

Honey Garlic Chicken 3

When you pour in that mixture of vinegar, soy and honey be ready for this rich, dark sauce to immediately start bubbling and smell tantalizing!  Allow it to thicken slightly, spooning sauce over just until chicken is cooked through.

Fajita Seasoning

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Fajita Seasoning 1

Having this seasoning mix on hand makes dinner easy breezy!  (lemon squeezy??) Make a double batch and you can keep it for months in a cool, dry spot.  Use it on vegetables, fish or meat alike, these flavours go so well together and make dinner quick and simple.

  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper (or to taste)
  • 1 tsp sea salt
  • 1 tsp ground black pepper

How easy is this? just toss it all into a bowl and thoroughly mix.  Do yourself a favour and make lots.

Fajita Seasoning

Just looking at this, you can tell it’s tasty, right??

This works with anything your imagination can come up with …. salad dressing or vegetable dip or seafood bake …. you let me know if you come up with more!

 

For fajitas:

  • protein (or not to make it vegetarian)
  • onions
  • peppers

 

To make fajitas, simply generously sprinkle slivered chicken (or any meat, seafood of your choice) and toss in fry pan until just cooked through.

Cook sliced peppers and onions separately so they don’t overcook.

Serve with:

  • lime crema (sounds fancy, but it’s just a squeeze of lime juice with sour cream and a bit of salt)
  • salsa
  • avocado
  • lime wedges
  • chopped cilantro
  • toasted pepitas (pumpkin seeds)
  • tortillas

You can so easily turn this into what is crazy popular right now,  power bowls!  Just serve with cooked quinoa or grain of your choice.

Turn it into a sheet pan dinner, also featured everywhere right now, just generously sprinkle everything with the seasoning and toss it into a hot oven (?400?).

Yes, you are welcome, you didn’t know dinner could be so quick, easy, healthy and delicious, did you???

 

Taco Seasoning Mix

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Taco Seasoning 1

How pretty is this colourful group of seasoning?

Ever noticed how many ingredients you can’t spell or pronounce on those premade taco seasoning packs??  Stop the madness with this mixture.  A little bit of flour makes the ground meat have a wee bit of a saucy texture.  Don’t stop at ground meat for goodness sake (pun? word play?)..  Sprinkle this over vegetables and roast them up – drizzle with a little lime crema and you’ve got an amazingly tasty dish.

Ingredients

  • 1 tablespoon flour
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1 teaspoon cayenne powder (use less if you aren’t keen on the heat)
  • 1/2 teaspoon oregano

Mix all this up in a small bowl, and then have it on hand to season meat or vegetables.  You’ll be so glad you took a few minutes to get this ready.

Taco Seasoning 2

To use this for ground meat tacos, brown your meat in a fry pan, then add 2 tbsp mixture for each pound of ground meat and add about 2 tbsp water, stir and cook just until meat is cooked through.

If you want to leave the flour out altogether that is just great, that makes it even more versatile:

Salad Vinaigrette:  1 tbsp mix to 2 tbsp lime juice and 7 tbsp olive oil.

Vegetable (or chip!) Dip: 1 tbsp (or to taste) with 1/4 cup each plain yogurt and good mayonnaise.

Grilled Shrimp:   Sprinkle a generous amount over shrimp before grilling.

Taco Seasoning 3

I like to mix up 3 x this recipe and just keep it on hand.  Try it, you’ll do the same thing!

Laksa

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Laksa 5

Ready to be garnished with a squeeze of fresh lime juice, bean sprouts, maybe some cilantro sprigs and a few fresh sliced hot peppers – then drizzle more sauce over top and enjoy!

Laksa …. or Thai curry noodle soup …. whatever you call this, you are going to L O V E the exquisitely well balanced flavours in this noodle bowl.  This dish is so versatile and can be a completely vegetarian or even vegan dinner with a few tweaks.

 

  • 1 tbsp vegetable oil
  • 10 prawns/shrimp , peeled and deveined 
  • or
  • 1 chicken breast, finely sliced
  • 2 garlic cloves , finely grated
  • 2 tsp ginger , finely grated
  • 1 stalk lemongrass , peeled, finely grated 
  • 1 tbsp brown sugar
  • 1 1/2 tbsp fish sauce
  • 1 tbsp Penang curry paste
  • 1 tsp coriander powder
  • 2 tsp chilli garlic paste or other chilli paste , adjust to taste 
  • about 4-5 cups of fresh vegetables – sliced and ready to be added to the broth
  • 400 g/14oz coconut milk
  • 2 cups /500ml chicken broth (or vegetable)
  • 3 kaffir lime leaves
  • 2 slices fresh galangal
  • 2 tsp lime zest (1 lime)
  • 200 g / 7 oz fresh egg noodles, prepared per packet (although really you can use any noodle)
  • Big handful bean sprouts
Laksa 2

Have everything ready to go before you start cooking, and it will all come together quickly.

Toppings / for serving:
  • Lime wedges
  • Fresh coriander/cilantro leaves
  • Sliced red onion or scallions
Laksa 1

Did you even know lemongrass could be grated?  So easy and quick!

 

Instructions
Heat oil in a large saucepan over high heat. Add prawns or chicken and sear both sides until light golden (doesn’t need to cook inside). Remove onto plate.
Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
Add sugar and fish sauce. Stir and cook for 30 seconds – it should look like caramel.
Laksa 3

 

Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
Add chicken broth and coconut milk. Stir and bring to simmer, add lime leaves and galangal.
Simmer for 2 minutes, then add lime zest and return prawns and chicken into broth, heat just until cooked through.
Laksa 4

Tonight’s bowl of laksa included mushrooms, snap peas, sweet peppers, zucchini & cauliflower.

Serving:
  1. Place noodles in bowl. Ladle over soup.
  2. Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots).
  3. Squeeze over lime juice to taste.

This recipe came from a great food blog – RecipeTin Eats – pop on over to her blog for some more great recipes.