Roasted Lemon Chicken

I picked up a whole chicken at the Farmers Market today in order to try this Cooks Country recipe for Roasted Lemon Chicken.  I liked that they butterfly the chicken and roast it at a high temp in order to keep the skin crispy.  My fingers are crossed that it will be as delicious as it looks on TV.

Ingredients
1 whole chicken
3 T lemon zest (about 2-3 lemons -- zested and juiced)
1 t salt
1 t sugar
1/3 c lemon juice
1 c water
2 c low-sodium chicken broth
1 t corn starch
1 T water
3 T butter

Directions
Preheat the oven to 475 degrees.

To butterfly the chicken, use a pair of kitchen shears and cut through the chicken on either side of the backbone.

Grate three tablespoons of lemon zest.  Add a teaspoon of salt and a teaspoon of sugar and mix it all together.

Remove two tablespoons of the lemon zest mixture and loosen the skin of the chicken, sliding the two tablespoons of lemon zest underneath the skin.  Season the chicken with salt and pepper.

Place the bird in a roasting pan (no rack).

Mix 1/3 cup of lemon juice, a cup of water, two cups of low sodium chicken broth, and the remaining lemon zest mixture.  Pour the mixture into the bottom of the roasting pan.

Roast uncovered at 475 degrees for 40-45 minutes, or until the thigh meat registers 170 degrees.

Transfer chicken to carving board and let rest for about 20 minutes, uncovered.

Pour liquid from roasting pan into a sauce pan.  Let rest a few minutes and skim fat off top.  Simmer down to one cup.  Add 1 teaspoon of cornstarch to 1 tablespoon of water, whisk together, and add to the sauce pan.  Allow the liquid to thicken a bit.  Turn off heat and whisk in three tablespoons of butter.
Add a bit of parsley.

Serve chicken with pan sauce.

The Result:
Yummy lemon flavor, and tender, juicy chicken.  It was so good that Ben ate several pieces of it, and Ben NEVER eats meat (we're pretty sure he's a vegetarian).

I served it with a couscous blend from Trader Joes, which I think worked better than mashed potatoes since the lemon flavor was so strong in both the chicken and the pan sauce.  I would definitely use the couscous or a wild rice as a side again.  I also served a form of rustic ratatouille that complimented the flavors nicely.

Skillet Chicken Parmesean

Another great recipe from America's Test Kitchen -- super easy and with few ingredients.  By far the best chicken parmesean I've ever made or eaten.  I served it with broccoli, and Jack cleaned his plate (except for the very-garlicky tomato sauce).

Serves 4-6

To make fresh bread crumbs, grind 2 to 3 slices hearty white sandwich bread in the food processor.  (I used whole wheat and it was delicious.)

INGREDIENTS

• 1 1/2cups fresh bread crumbs
• 3tablespoons olive oil
• 1 1/4cups grated Parmesan cheese (I used the food processor to chop this, too)
• 1/4cup chopped fresh basil (again, food processor)
• 2cloves garlic, minced (again, food processor)
• 1(28-ounce) can crushed tomatoes
•  Salt and pepper
• 1/2cup all-purpose flour
• 4boneless, skinless chicken breasts (1 1/2 pounds), halved horizontally
• 3tablespoons vegetable oil
• 3/4cup shredded mozzarella cheese
• 3/4cup shredded provolone cheese  (I used about a cup of Sargento's mozzarella-provalone Artisian blend instead of separate mozz and prov)

INSTRUCTIONS

• 1. Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to bowl. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil. In separate bowl, combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.
• 2. Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 4 cutlets and cook until golden brown on both sides, about 5 minutes total. Transfer to plate and repeat with remaining cutlets and vegetable oil.
• 3. Reduce heat to medium-low and add tomato mixture to empty skillet. Return cutlets to pan in even layer, pressing down to cover with sauce. Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes. Sprinkle with bread crumb mixture and serve.

Bruschetta Chicken

• • This is one of my favorite chicken recipes from Cooking Light. I can't believe I haven't posted it yet.  We're having this tonight with Italian-stuffed Zucchini Boats.

     

    Ingredients

    Salsa:
  • 2 1/4 cups chopped tomatoes (about 2 medium) 
  • 1/2 cup chopped fresh basil (I use dried when it isn't summer)
  • 1 tablespoon thawed orange juice concentrate 
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh garlic
  • 1/2 teaspoon balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper
  • Chicken:
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 4 (6-ounce) skinless, boneless chicken breast halves 
  • Cooking spray
  • 
    
  • Preparation
  • To prepare salsa, combine the first 7 ingredients in a medium bowl. Cover and chill 1 hour.
  • To prepare chicken, preheat grill.
  • Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate chicken in refrigerator 1 hour, turning occasionally.
  • Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with salsa.
  • Ruth Powers, Cooking Light JULY 2005
  • Italian Stuffed Zucchini Boats
  • Ingredients
    2 medium zucchini
    2 garlic cloves, minced
    1 medium tomato, seeded and finely chopped
    1/2 cup finely chopped fresh mushrooms
    1/2 tsp. dried basil
    1/2 tsp. dried oregano
    1/4 tsp. crushed red pepper flakes
    2 Tbsp. olive oil
    3/4 cups Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
    2 tsp. fresh basil, chopped
    
    
    Directions
    Preheat oven to 400° degrees F.
    
    
    Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from two zucchini and chop. Combine zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese in a medium bowl. Divide mixture among zucchini shells.
    
    
    Place stuffed zucchini in a 13 x 9 baking dish; cover with foil. Bake for 25 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil.

Easy Chicken Tacos

Brian saw this recipe on Cooks Country and wanted me to give it a try.  It looks incredibly easy, and much yummier than traditional chicken tacos from a package, so here goes...

WHY THIS RECIPE WORKS:

We like the convenience of boneless, skinless chicken breasts in our Easy Chicken Tacos, but they were so lean that an unsuitable cooking method guarantees they’ll wind up dry and rubbery. Poaching proved the best method, producing meat that was tender and moist. Chipotle chiles gave our poaching liquid a smoky, full-bodied flavor, and orange juice, instead of chicken broth, offered a touch of sweetness that tempered its vivid acidity.

For more robust flavor from our chicken, we called on Worcestershire sauce and mustard, two (surprising) Latin American staples. Worcestershire mimicked the complex flavor of dark meat, and mustard added sharpness that balanced the sweet orange juice and smoky chipotle.

Serves 6

To warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes. Top the tacos with shredded lettuce, grated cheese, diced avocado, tomato, and sour cream.

INGREDIENTS

• 3tablespoons unsalted butter
• 4garlic cloves, minced
• 2teaspoons minced chipotle chiles in adobo sauce
• 1/2cup orange juice
• 1tablespoon Worcestershire sauce
• 3/4cup chopped fresh cilantro leaves
• 4boneless, skinless chicken breasts (about 1 1/2 pounds)
• 1teaspoon yellow mustard
•  Salt and pepper
• 12(6-inch) flour tortillas

INSTRUCTIONS

• 1. POACH CHICKEN Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and ½ cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.
• 2. SHRED AND SAUCE Increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas.
  
  
  
  I am planning to try it with Creamy Avocado Yogurt dip:
  
  

  1/2 cup plain fat-free Greek yogurt
  2 ripe avocados, peeled and seeded
  1 clove garlic, minced
  3 tablespoons chopped fresh cilantro
  1 tablespoon finely chopped seeded jalapeño pepper
  2 tablespoons fresh lime juice
  1/4 teaspoon ground cumin
  Salt and ground black pepper, to taste
  Pita chips, tortilla chips, cut up veggies-for serving

  directions:

  1. Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.

  2. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.
  
  
  The VERDICT:
  
  These were delicious!  Not as easy as Brian said they'd be, but absolutely delicious.  Jack gobbled his taco up right away, which is a huge endorsement, since he is a pokey eater.  ONly with things he actually LOVES will he eat quickly.  The avocado dip was yummy, too, but a little too spicy for Jack and Ben (Ben tried it but whined and called it spicy).  Brian and I loved it though.
  
  
  

Buttermilk Baked Chicken: Healthy Southern Cookin', Y'all

I happened to catch an episode of Down Home with the Neelys on Food Network and saw them make a buttermilk baked chicken recipe and a roasted broccoli and feta salad, so I decided to make tonight Southern cooking night and try both recipes.

The broccoli salad was okay -- I prefer Melissa D'Arabian's parmesean roasted broccoli, myself -- but the chicken was delicious. I put it in the buttermilk marinade around 1:00 after Ben and I got home from the grocery store (where his cheeks were repeatedly pinched by gray-haired shoppers). When I baked it off at 6:00, it was tender and flavorful.

I modified the recipe a bit, so I'll include the original recipe with my modifications in parentheses.

Ingredients
2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce (I left this out, since I hate tabasco)
1/2 yellow onion, sliced
5 sprigs fresh thyme (I used lemon thyme from my planter on the porch)
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper

1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry (I used 3 boneless skinless chicken breasts instead, since I hate having to cut chicken off the bone for Jack)

2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

Directions
Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.

Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.

Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.

Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp. (Since I was making boneless chicken breasts, I only cooked them for 35 minutes instead and they were perfect.)

*****
I was able to cook the roasted broccoli salad right on the same cookie sheet as the chicken, so I'll include that recipe too, since it was ridiculously easy and relatively tasty.

Ingredients
2 heads broccoli, cut into florets
2 cups cherry tomatoes
1/4 cup, plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 1/2 ounces baby arugula (about 3 large handfuls)
4 ounces crumbled feta cheese

Directions
Preheat the oven to 400 degrees F.

Add the broccoli florets and cherry tomatoes to a rimmed sheet tray. Drizzle with 1/4 cup olive oil and season with salt and pepper. Toss to coat completely. Roast for 20 to 25 minutes, until the broccoli is tender and lightly golden brown.

Toss with arugula and crumbled feta cheese. Drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper and toss. Serve immediately.

Another Pretty Salad

Tonight, we went with another pretty chilled salad for dinner, largely because Meijer had red peppers, English cukes, and rotisserie chicken on sale this week, so we're all set for the salad fixings.

Lemon-Orzo Salad with Chicken and Veggies
Adapted from Cooking Light by Our Best Bites

3/4 c uncooked orzo pasta
1/4 tsp grated lemon rind
3 Tbsp fresh lemon juice
1 Tbps extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp minced garlic
1/4 tsp honey
1/8 tsp black pepper
1 c cooked shredded or diced boneless, skinless chicken
1/2 c diced cucumber
1/2 c diced red bell pepper
1/3 c sliced green onions
1 Tbsp chopped fresh dill, or 1 tsp dried dill
1/2 c crumbled feta cheese

Cook orzo according to package directions. Drain and rinse with cold water until pasta feels cool to the touch. Drain and place in a large salad bowl.

While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper. Whisk to combine.

Add chicken, cucumber, bell pepper, green onions, and dill to pasta. Drizzle with dressing and toss to combine. Divide onto 4 plates and sprinkle with feta.

I served it on top of a bed of spinach for some extra veggies. The bright flavor of the lemon is perfect for a warm summer evening.

I also would consider making it with quinoa next time instead of orzo to add a little more fiber and protein, rather than empty carbs.

Nutrition Facts per Serving (1 1/4 C)
Calories: 275
Fat: 9.7g
Protein 18.2 g

In addition to making this for ourselves, I made an extra batch (along with some blueberry crisp) for our neighbors who just had a baby. It seems like the kind of salad that would travel well.

Quick Chick[en]

Brian and I saw an episode of Paula Deen this week in which she made a spicy mayo chicken that sounded good, so we gave it a try. I liked how moist it was, as well as easy and quick, but I'd go easier on the cayenne pepper next time.

Paula Deen's Spicy Mayo Chicken
Zest from two lemons
1/2 c. mayo
2 tsp. paprika
1 tsp. celery salt
1 tsp. salt
1 tsp. pepper
1/2 tsp. cayenne pepper
3-4 chicken breasts

Combine the first ingredients and rub on the chicken. Place on a baking sheet covered with foil. Bake at 425 for 20 minutes.

Perfect Fall Casserole

Today, I spent the afternoon making a Chicken Cassoulet with Acorn Squash. We had acorn squash, orange and purple carrots, onions and garlic from the CSA, so this recipe seemed like a perfect choice for dinner. Although it was fairly time-consuming (it has been cooking since 3:00 and it is 7:00 now), it wasn't too challenging because much of the time involved simmering or baking. The hardest part was peeling the acorn squash, which I'm not planning to do again anytime soon. If I make the recipe again, I think I'll try it with butternut squash instead since that is easier to peel.

The recipe is from Cooking Light, so it's extra healthy (only 6g. of fat and a whopping 25g. of protein, thanks to three meats and some beans). Ironically, however, after four hours of cooking, it ended up tasting very similar to my favorite Sausage and Bean Casserole, which only takes about 30 minutes to make. While I appreciate the ability to use the squash and carrots in this recipe, I think I'll be sticking to the 30-minute version unless we have a special occasion.


Yield: 8 servings (serving size: 1 1/2 cups)
Ingredients
1 tablespoon stick margarine or butter
2 cups chopped onion, divided
2 garlic cloves, minced
1/2 cup dry Marsala or apple cider
2 tablespoons chopped fresh parsley
3/4 teaspoon dried thyme, divided
3/4 teaspoon black pepper, divided
1/2 teaspoon salt, divided
1/2 teaspoon dried basil
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
2 cups water
2 cups diced peeled acorn squash
1 cup diced carrot
2 (15-ounce) cans Great Northern beans, drained
1 pound skinned, boned chicken breast
2 bacon slices
1/2 pound smoked turkey sausage, cut into 1/4-inch slices

Preparation
Melt margarine in a large ovenproof Dutch oven over medium heat. Add 1 cup onion and garlic, and sauté for 5 minutes. Add Marsala, parsley, 1/4 teaspoon thyme, 1/4 teaspoon pepper, 1/4 teaspoon salt, basil, and tomatoes; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Spoon into a bowl; set aside.

Combine 1/4 teaspoon salt, 2 cups water, squash, and carrot in pan, and bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes or until the vegetables are tender. Partially mash the beans with a potato masher, and add beans and tomato mixture to pan. Cook over medium-low heat 30 minutes or until thick. Remove from heat.

Preheat oven to 325°.

Rub chicken with 1/2 teaspoon thyme and 1/2 teaspoon pepper; set aside. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan; crumble bacon, and set aside. Add chicken to bacon drippings in pan; cook 3 minutes on each side or until browned. Remove chicken from skillet; cut into 1-inch pieces. Add 1 cup onion and sausage to skillet; sauté 5 minutes or until lightly browned. Add the chicken, crumbled bacon, and sausage mixture to bean mixture in pan, stirring to combine.

Cover and bake at 325° for 1 hour. Uncover and bake an additional 30 minutes.

Asian Chicken Salad

This week we got Napa cabbage and cilantro at the CSA, so I decided to use our leftover roast chicken to make an Asian Chicken Salad. I modified a recipe from Giada (as usual) and we were very pleased with the results. Even Jack loved the toasted almonds and rice noodles.

Salad:
1 lg. carrot, peeled into the bowl
1/2 head of Napa cabbage, shredded
1 head of romaine, shredded (I used about half a clamshell of organic baby romaine)
1/2 red pepper, sliced
2 - 3 Tbsp. cilantro
1 c. leftover chicken (we used roasted, but I'd make grilled next time)
1/2 c. toasted almonds (350 for 5-6 minutes)
1/2 c. rice noodles

Dressing:
1/4 c. sesame oil (this is crucial for the flavor - don't use canola or olive)
2 Tbsp. soy sauce
2 Tbsp. rice vinegar (same as sesame oil - use the right vinegar)
1/2 tsp. sugar
dash of salt and pepper

This recipe is definitely a keeper, especially now that I've made the investment in sesame oil and rice vinegar for the dressing. Aside from the Napa cabbage, the rest of the ingredients are fairly common in our fridge. Giada's recipe called for Thai basil, but I loved the cilantro in its place. It reminded us of the yummy fresh spring rolls we get from the Asian restaurant near us.

Our First CSA Basket

In the spring, Brian and I decided to buy a share in Titus Farms, a local fruit and vegetable farm, in order to receive weekly vegetable allotments throughout the summer and fall (June 30 - November 3). This is called community supported agriculture or CSA.

Yesterday I picked up our first CSA distribution. Because it's still early in the growing season, we didn't receive a huge basket, but it was still plenty for us. I could choose five of any item: swiss chard, beets, collard greens, mixed lettuces, cucumber, garlic scapes, basil, mixed herbs, or strawberries. I chose swiss chard, lettuce, basil, cucumber and strawberries (much to Jack's delight).

Last night, I made a white bean chicken chili, using the swiss chard. I figured for our first try, it'd be better to disguise it from Jack and Brian both. The chili turned out quite yummy and both of my men gobbled it up. Here's the link to the chili: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe/index.html

For dessert, I made my grandma's vanilla pudding recipe to serve with the strawberries. This is a rare occasion in our house because the recipe involves stirring the pudding non-stop for about half an hour. Needless to say, my hand felt like it was going to fall off before the pudding was done. But the results were worth the effort -- it is far tastier and far healthier than the Jello variety, and it was a perfect compliment to the tiny, fresh strawberries from the CSA. Jack was begging for more when he finished his bowl.

Here is Grandma's recipe:

1/3 c. sugar
1/4 c. cornstarch
1/8 tsp. salt
2 3/4 c. milk
2 T. butter
1 tsp. vanilla

In a medium saucepan, mix the sugar, cornstarch and salt. Then slowly stir in the milk (I used a combo of our skim milk and Jack's whole milk). Heat over medium heat, CONSTANTLY STIRRING. Let the pudding come to a boil for one minute (still stirring) and then remove it from the heat -- it takes almost 30 minutes to come to a boil. Don't rush it. Once you've moved it off the stove, stir in the butter and vanilla. Pour it into individual bowls and chill in the refrigerator at least an hour or two. Top with berries or cinnamon to serve.

Next week, we'll be using the basil to make Spaghetti with Smoked Almonds and Basil. Yum!

Copy-Cat Chicken Salad Sandwich

Tonight I tried to reproduce (based on one bite and Brian's memory) the delicious chicken salad sandwich that we had last week at The Soup Spoon Cafe in Lansing. The sandwich consisted of chicken, apples and tarragon with a sharp cheddar cheese and tomatoes on whole wheat. We had some leftover rotisserie chicken, so I thought I'd give it a try. Here's my recipe:

1 to 1 1/2 c. cubed chicken
3/4 of a Granny Smith apple, peeled and finely chopped
1/2 a lemon, squeezed over the chopped apple
1/4 c. mayo (I used the kind made from olive oil)
1/2 - 1 tsp. dijon mustard
1 T. minced shallot (I'd use more next time)
1 T. chopped fresh tarragon
Extra sharp cheddar
Tomato
Whole wheat bread

I mixed the apples with the lemon juice and then combined them with the chicken. I mixed the rest of the ingredients in a separate bowl and mixed them into the chicken. Then I broiled the bread with cheese on top, assembled the sandwich with the tomatoes and chicken salad, and broiled it a bit longer.

Brian liked it a lot, saying it was as good as Soup Spoon's, but I think we need to add more onion next time. After that, I think it'll be just about perfect. And I'm not even a chicken salad fan!

Chicken Milanese With Tomato and Fennel Sauce

Source: Giada at Home (Food Network)

Recipe: Chicken Milanese With Tomato and Fennel Sauce

Rating: 4 out of 5

Recommended: Weekend Meal

Although I have never eaten fennel before and was admittedly thrown off by the raw licorice flavor as I chopped it, the cooked fennel was delicious and a wonderful tangy accompaniment to the crispy chicken palliard. I served the meal over brown rice.

Brian loved it, and I willingly ate the leftovers the next day (high praise from me). Jack seemed to enjoy the chicken and loved the tomatoes and fennel. A good meal for all three of us.