Category Archives: Recipes – Chicken

Roasted Chicken, Rosemary and Goat Cheese Lasagna

  

Let me start by saying I am not a runner.  I never have been.  Being the exercise enthusiast that I am, I will even go as far as saying, I hate running.

Now that that’s out of the way, I’m excited to announce I recently just completed my first 6.5 mile, half relay marathon.  I know. I’ll explain.

Somewhere around the sixth month during my pregnancy is when it happened.  I began to really get the itch.  It was between the period when my knees were giving out on me and dealing with the 20 extra pounds I had gained.  (Well, it was actually a little closer to 25 extra pounds. Ok, ahem…50. Ish. But most of it was water weight, I swear!).

Around that time was when I made a vow to myself that as soon as I was cleared for exercise I was going to tie up my laces and hit the pavement, hard.  It was my way of mentally focusing on getting through the last months as my energy continued to decrease and my self-pity increased.

So, I stuck to my word and just a couple of Sundays ago I completed my first ever marathon.  My two best gal-friends and sister, who are all regular runners, coached me through the whole process from beginning to end.  Everything from how to stretch, how to train, when to train.  What to eat…

I was given strict instructions to eat LOTS of carbs the days leading up to the race.  Biscuits, pizza, dulce de leche bars.  Ok, I made that part up, but the carbs part was true. I ate toast with bananas for breakfast, a powerbar for lunch, and this lasagna for dinner the night before.  And boy did it help me finish.

I’m not exactly convinced it was the carbs themselves that helped, but the fact that the lasagna was so insanely good, and I had leftovers in the fridge waiting for me to eat for lunch after I got back, so I ran that sucker as fast as I could.

The answer, I will never know, but the important thing is, I finished!

 Roasted Chicken, Rosemary & Goat Cheese Lasagna

  • 8 cooked lasagna sheets
  • 1 1.5 lb roasted chicken, meat pulled off and shredded (about 3 cups shredded chicken)
  • 4 tbsp unsalted butter
  • ¼ cup flour
  • 4 cups whole milk
  • 2 large stalks fresh rosemary (about 3 tsp), roughly chopped
  • 1/8 tsp ground nutmeg
  • kosher salt and pepper
  • 2 1/2 cups shredded mozzarella (2 cups plus ½ cup)
  • 8oz goat cheese log

Preheat oven to 350 degrees.

Cook the lasagna sheets and set aside while you prepare the sauce.

In a large saucepan melt butter over medium heat.  Whisk in flour and cook to make a roux, about 2 minutes.  While whisking slowly add the milk.  Add the rosemary, nutmeg and 1 tsp kosher salt, and cook stirring occasionally until thickened, about 5 minutes.  Turn heat off and stir in 2 cups of the mozzarella until smooth. Check seasoning, add more salt as needed, and add pepper.

Across the bottom of a greased 8×8 pan, spoon about ¼ cup of béchamel sauce (just to cover the bottom), ¼ of the chicken, ¼ of the goat cheese and then arrange 2 cooked noodles next to each other on top (you may have to trim the lasagna sheets if you are using the standard length).  Repeat this three more times, ending with a layer of noodles on top.  Top with remaining ½ cup cheese, cover tightly with foil and bake for about 35-40 minutes or until the noodles are tender.  Remove foil and place under the broiler to brown the cheese on top. 

Serve with crispy garlic bread. Enjoy!

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Filed under All Posts, Goat Cheese, Pasta!, Personal, Recipes, Recipes - Chicken

Cilantro-Lime Jalapeno Chicken Salad

For anyone who loves a killer chicken salad recipe, the fresh taste of cilantro, ripe avocados, a hint of spice, refreshing summery recipes, or just a really good sandwich, this recipe is for you.  Well, ok that covers just about everyone.  But I’m pretty sure it’s safe to say everyone will love this chicken salad whether it’s enjoyed in the middle of two crispy slices of bread or scooped out of the center of a creamy avocado. 

I posted this recipe last year along with a pasta recipe I wrote about, but I decided it needed a post of its own – a platform to showcase the vibrant green colors that match the beautifully merged flavors that will leave your senses speechless.    It’s literally that good.

 

  Cilantro-Lime Jalapeno Chicken Salad

  • 3 large chicken breasts
  • poaching liquid (chicken stock, water, carrots, celery, onion, thyme, bay leaf, peppercorns)
  • 1 jalapeño diced (with seeds scraped out)
  • 4 Tbs cilantro coarsely chopped
  • 1 lime, juiced
  • 1/4 red onion diced fine
  • 1/3 cup mayo (plus a little more if needed)
  • 1 Tbs Dijon mustard
  • 1 tsp cumin
  • salt and pepper
  • 2 ripe avocados (or for a sandwich good French or Italian bread)

Season chicken with salt and pepper and *poach. Remove chicken from liquid and shred with a fork. 

Once chicken has cooled add mayo, Dijon, cumin, lime juice, salt and pepper and incorporate.  Add more mayo and lime if necessary.  Mix in red onion, jalapeño and cilantro. Cool in fridge for several hours to let flavors merge and serve with avocado or for a sandwich on French bread with a slice of provolone.

*To Poach – In a medium pot add chicken breasts to the poaching liquid.  The chicken should be completely immersed.  Bring to a boil and then immediately reduce heat and partially cover.  Reduce heat to a simmer for 10 minutes (be sure to just simmer and not boil….and no longer than 10 minutes since you don’t want the chicken to turn “rubbery”).  Remove from heat and let chicken remain in the liquid for about 15 minutes.   Reserve the liquid for future use.

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Filed under All Posts, Appetizers and the likes, Healthy Options, Recipes - Chicken, Sandwich Craft, Scrumpdidily Salads, Seasonal - Summer, Side Dishes

White Bean Chicken Chili Pot Pie with Cornbread Crust

Pot Pies make regular, sometimes even weekly, appearances on my dinner table.   Besides the fact that they are my husbands all-time favorite, and that they are delicious, I’ll admit that I sort of have a thing for one-pot dishes.  I used to be much more narrow-minded when it came to a pot pie, giving my affection only to the kind that met the stereotype of a flakey pastry crust with creamy chicken and vegetables.  But, because adopting the pot pie into my weekly cooking schedule came along with the territory of marriage,  I’ve discovered a whole new realm of the comforting one-pot classic!

 

White Bean Chicken Chili:

  • 3 cups shredded chicken
  • 1 can white beans
  • 1 can chicken broth
  • 1 tsp ancho chili powder
  • 2 tsp chili powder
  • 2 tsp cumin
  • 4 garlic cloves
  • 3 jalapenos
  • pinch of cayenne
  • 1 can green chiles
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 tbs flour
  • 3 tbs heavy cream
  • handful of cilantro for garnish

Sauté pepper, onion, and jalapeño until soft and then set aside ½ cup to reserve for topping.  Add garlic and cook for few minutes.  Add flour and cook for about a minute.  Add chicken broth, heavy cream, spices, green chiles, and beans.  Simmer for about 20 minutes or until broth begins to thicken.  Remove 2 cups of the chili and pluse in a blender. This will help to further thicken the chili.  Return to the pan and add the chicken.  Transfer to a baking dish, and prepare the topping.

Topping:

  • ½ cup flour
  • 2/3 yellow cornmeal
  • 2 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2/3 cup buttermilk
  • 1 large egg
  • 1 tablespoon corn oil
  • reserved ½ cup vegetables

 Preheat oven to 375 F.

Sift flour, cornmeal, sugar, baking powder and soda, salt in med bowl.  In separate bowl stir buttermilk, egg oil and vegetables.  Pour buttermilk mix over dry ingredients and stir slowly with large spoon for about 20 strokes just to combine. (a few lumps is fine). Spoon batter on top of chili in small baking dish and bake for 35 minutes or until golden brown.

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Andouille, Chicken & Broccoli Alfredo Pizza

I have a teensy-tiny confession to make.  There was a time in my life when I couldn’t bear the thought of eating pizza without saturating every slice in Ranch dressing.  Straight from the bottle.  Strategically poured across the entire surface, leaving no space for red or yellow.  Just pure snowy white.  This wouldn’t be as embarrassing if this time period wasn’t like…last month.  You see, before I moved to New Jersey my exposure to real pizza was minimal.  I wouldn’t dare do this to the real stuff, but a few weeks ago when I was forced into a situation where I had to eat pizza from a popular chain — that shall remain nameless — I did just as I would do back in the day.  Ahem…pass me the…cough, cough…Ranch.  No, I meant the whole bottle please.

Now that I live in an area where there is an abundance of the legit kind — the kind where gooey mozzarella soaks up fresh homemade marinara laced with sweet Italian basil or a perfect garlic white sauce lays beneath the surface of three cheeses melted to a light golden brown — I’ve learned to give up that habit.  Quickly.

Andouille, Chicken & Broccoli Alfredo Pizza

  • Andouille Sausage
  • 1 bunch of broccoli, blanched and chopped
  • 2 cups chicken
  • shredded parmesan. mozzarella and provolone cheese
  • Alfredo Pizza Sauce, See below
  • Pizza Dough

Alfredo Pizza Sauce

  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese
  • salt and pepper

Heat cream and garlic in medium sauce pan. Whisk in butter and melt add parm cheese while whisking and simmer until thickened and smooth.  Season with salt and pepper.

Preheat oven to 500F.  Roll out dough and brush with olive oil. Place on pizza stone, or pizza baking sheet and spread a thin layer of Alfredo sauce on the dough (you will have extra sauce from the recipe, do not use it all or your pizza will be too soggy). Top with shredded cheese, sausage, broccoli and chicken.  Bake pizza for about 15 minutes, turning once.   

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Filed under All Posts, Pizza, Pork, Recipes, Recipes - Chicken

Banbanji Chilled Sesame Chicken

Allow me to sweep you across the Pacific today as we visit a land of rice brewed beverages, incredibly fresh tuna, and one of the most intriguing cultures in existence.  I was a lucky 17-year-old when I was invited to Japan by a good friend and his wife, who was an Osaka native. My knowledge of Japanese cuisine, at the time – or should I say what I thought I knew – was on par with my ability to use chopsticks — embarrassing and a little…off.  But as each day of my adventure unfolded, my hunger grew stronger and my appreciation fonder.

A whole new definition of soul food was brought to life, for me. The type of soul that originates from a deep-rooted society of tradition and history where food is an undeniable way of life and meaning to their existence.  With each meal the most fresh and pure ingredients are prepared in the simplest of ways to create captivating presentations and unforgettable flavors. 

This dish was made for me by my host mother after I expressed my love for the fresh seasonal flavors and the sweet taste of sesame.  It ‘s been nearly ten years, and I can still taste that first bite of pleasure hitting my tongue.  The recipe below was taken from the only Japanese cookbook I could find in English! Arigato gozaimasu Japan!

Banbanji Chilled Sesame Chicken

  • 2 chicken breasts
  • 1 pack bean sprouts
  • 2 cucumbers
  • 3/4 cup roasted white sesame seeds
  • 3 Tbsp soy sauce
  • 3 Tbsp mirin (or 3 Tbsp sake + Tbsp sugar)
  • 3 Tbsp rice vinegar
  • 12 cherry tomatoes halved
  1. Place chicken in pan of lightly salted water boiling water and boil for about 10 minutes. Allow to cool in the water. Remove chicken reserving the stock. When cool, tear chicken into long strips by hand.
  2. In separate pan, blanch bean sprouts, rinse immediately in cold water and drain.
  3. Slice cucumbers diagonally into matchsticks.
  4. Make the sauce by grinding sesame seeds with a grinder or food processor. Add soy, mirin and vinegar and mix in some reserved stock, a little at a time until mixture becomes smooth.
  5. Arrange sprouts, chicken and cucumbers on plate and dress with sesame sauce. Serve with cherry tomatoes.

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Filed under A taste of Asia, All Posts, Healthy Options, Recipes - Chicken, Scrumpdidily Salads

Summer Salad Duo

Fresh Pan-Roasted Corn, Cherry Tomato, and Feta Whole Wheat Pasta Salad AND Cilantro-Lime and Jalapeno Chicken Salad Sandwiches

This was the perfect meal last night to counteract the 100+ temps the East Coast (and other parts of the nation) has been experiencing.  The refreshing taste of cilantro and lime paired with a scrumpdidilyumptious pasta salad did just the trick.

 ——— 

Fresh Pan-Roasted Corn, Cherry Tomato, and Feta Whole Wheat Pasta Salad:

  • Half a box of Whole Wheat pasta
  • 2 ears of corn
  • 2 garlic cloves
  • 10-15 cherry tomatoes quartered
  • 1/2 cup crumbled feta
  • basil
  • thyme
  • Olive Oil
  • Fresh Lemon Juice Squeeze
  • salt and pepper

While pasta is cooking, cut corn off the cob making sure to scrape out all of the juices.  Add corn and garlic to a pan and saute with olive oil.  Once pasta is cooked, rinse with cold water and cool both pasta and corn.  Once cooled combine all ingredients and season.

Cilantro-Lime and Jalapeno Chicken Salad Sandwiches:

This chicken salad recipe is a MUST try – it’s chock-full of refreshing and perfect-for-summer ingredients.

(Serves 3-4)

  • 3 large chicken breasts – cut in half
  • poaching liquid (chicken stock, water, carrots, celery, onion, bay leaf, peppercorns)
  • good French or Italian bread
  • 1 jalapeno diced (with seeds scraped out)
  • 4 tbs cilantro coarsely chopped
  • 1 lime, juiced
  • 1/4 red onion diced fine
  • 1/3 cup mayo (add more if needed)
  • 1 tbs dijon mustard
  • 1 tsp cummin
  • salt and pepper

Season chicken with salt and pepper and *poach. Remove chicken from liquid and shred with a fork. 

Once chicken has cooled add mayo, dijon, cummin, lime juice, salt and pepper and incorporate.  Add more mayo and lime if necessary.  Mix in red onion, jalapeno and cilantro. Cool in fridge for several hours to let flavors merge and serve on French bread with a slice of provolone.

*To Poach – Bring liquid to a boil and add chicken breasts, carrots, celery, onions, etc.  Cover with lid and bring back to a boil, reduce heat and simmer for about 20 minutes.  Reserve the liquid for future use.

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Filed under All Posts, Recipes, Recipes - Chicken, Seasonal - Summer, Vegetables

Herb roasted chicken topped with a black cherry balsamic, molasses and crispy bacon sauce

Last summer, while vacationing in Maine, I came across this little gem called Fiore Artisan Olive Oils and Vinegars.   Located in Bar Harbor, they specialize in high quality,  specialty olive oils and vinegars that are TO DIE FOR.  I was sure to snatch up several bottles from their wide selection which includes flavors such as:  Blood Orange Extra Virgin Olive Oil, Honey Ginger White Balsamic, Cinnamon Pear Balsamic, Herbs de Provence Extra Virgin Olive Oil, Dark Chocolate Balsamic…stop me now, I could go on! 

Lucky for us they have an online store too! http://stores.fioreoliveoils.com/

I made this dish, for two, with the Fiore Black Cherry Balsamic (which can be substituted for regular balsamic if necessary) and it was absolutely delicious.

  • 2 chicken breasts halves
  • 1/2 tbs fresh Thyme
  • 2 sprigs of fresh Rosemary
  • 1 garlic clove chopped
  • 2 tbs butter
  • 3-4 strips of bacon chopped
  • 1/3 cup Fiore Black Cherry Balsamic
  • 1 tbs dark molasses
  • 1 shallot finely diced

Preheat oven to 375 degrees and begin to prepare chicken.  With a mortar and pestle grind together thyme, rosemary and garlic into a paste.  Season chicken with salt and pepper, and cover with the herb paste completely.   Place in a roasting dish and top with butter.  Bake until chicken is cooked through or for about 25-30 minutes.   Once chicken is baked place under the broiler to crisp the skin.

While the chicken is baking begin to prepare the sauce.   Sauté bacon in pan until crisp.  Remove from pan and discard most of the grease, but leaving just enough to coat the pan.  Add the shallots to the pan and scrape all of the brown bits left on the bottom.  Cook for about 2 minutes, then deglaze the pan with the balsamic vinegar.  Reduce the vinegar down until it begins to slightly thicken and then add the molasses (you may have to add a splash of vinegar to adjust the acidity to your liking).  Add bacon back to the pan stir into sauce just until coated.  Pour sauce over the herbed chicken breasts and serve with rice.

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Filed under All Posts, Favorite Finds, Maine, Recipes - Chicken