Archive

Tag Archives: Poultry

Indiana has been getting pounded with snow this winter. I’m not complaining, I like the snow. We should have a second Saturday in a row of fresh snow for snowboarding. ::Pumps fist in air.::

I suppose that the only downside to the fluffy white coating on the ground is that Chris and I have been sharing a car. Our long snow-covered driveway and unplowed rural roads pretty much make 4WD a requirement and while we are the proud owners of two 4WDs, we have been operating with just one.

Chris broke his. Notice a theme? 

At first I wasn’t all that amused by the idea of sharing a car, but I think we’ve finally figured it out. Communication and flexibility are key. It helps to know that we’re not alone. Mostly, it helps to know that Chris’s Jeep should be back in commission any day now.

On our way home from work yesterday, I made a big announcement: “I am going to use the rest of the shredded chicken in the refrigerator for a recipe.”

Chris wasn’t having it. “But I had plans for that chicken!”
Ok, I thought. “Can I use half of it?”
“What are you going to do with it?”
“I want to make enchiladas. What are you going to do with it?”
“It’s ok, just take it.”
“I just need half. What are you going to do with your half?”
“Eat enchiladas. It’s all yours.”

So we had enchiladas for dinner last night. They were amazing even without taking the nutritional stats into account. Another “tastes way worse than it is” dinner! 

Ingredients:

  • 18 corn tortillas
  • sour cream sauce
    • 1 tbsp yogurt butter
    • 2 tbsp all-purpose flour
    • 1 1/2 cups chicken broth (I used 99% fat-free, low sodium broth.)
    • 1/2 cup sour cream (I used reduced-fat.)
    • 1 small can green chiles
    • 3/4 tsp salt
    • 1/4 tsp pepper
  • 3 boneless, skinless chicken breasts, cooked and shredded (Ours came from mammoth chickens, this was about 1 lb. raw.)
  • 1 cup black beans, drained and rinsed
  • 5 oz baby spinach, chopped
  • salt and pepper to taste
  • 3/4 cup Manchego cheese, grated
  • 3/4 cup tomatillo sauce (I doubled this recipe here, but any tomatillo sauce should work.)

Directions:

  • First make the sour cream sauce:
    • Melt the butter in a skillet over medium high heat.
    • Add the flour, whisking until fully combined, about 2-3 minutes.
    • Slowly whisk the broth into the flour mixture.
    • Stir in the sour cream, whisking if necessary to remove any lumps.
    • Add chiles to the sauce, then simmer until sauce thickens.
    • Season with salt and pepper.
  • Pre-heat oven to 375 degrees F.
  • As the oven is heating, place the tortillas in the oven for several minutes until they soften.
  • Spray a large casserole dish (or a large one and a small one in my case) with spray oil, then set aside.
  • Coarsely chop spinach, then combine the chicken, spinach, salt, pepper in a medium to large bowl.
  • Gently stir in beans.
  • Once tortillas have softened, fill the tortillas one by one with  the chicken filling, rolling them, then placing them seam side down in the casserole dish.
  • Repeat until all tortillas have been filled.
  • Spoon sour cream sauce over the enchiladas, evenly distribute the shredded cheese and tomatillo sauce.
  • Bake for approximately 20 minutes.

Servings ~ 9
Calories ~ 267, Fat ~ 7 g, Carbohydrates ~ 32 g, Protein ~ 20 g

Let’s talk about the real reason that I did not cook anything last week.

Settle down, it is not that exciting. Two very minor setbacks collided causing kitchen use to grind to a complete halt.

Problem #1: See all that clutter on my counter?

It could have easily been piled up in one corner of the counter, but what you are looking at are carefully stacked, organized piles of “to do”. Combining the piles was not an option.

That doesn’t look organized to you?

Those piles have clear visual signals to my eyes: “to read”, “to file”, “to pay”, “to mail”, and “to keep for long enough on the counter that you eventually feel absolved of all responsibility to do any of the former”.

I think that last item should be relabeled “to trash”, but let’s not worry too much about semantics.

Problem #2: Way too many masks on the counter.

Chris has a mask problem We have a mask collection, so naturally while we were on vacation, we collected a few new treasures to compliment the 18 fine specimens that are already hanging on our walls.

Hold it! You have 18 masks hanging on your walls?

That’s right folks. They decidedly take up more wall real estate than anything else we own. Thankfully only 9 of them are visible from the living room. It would terrify most small children.

Anyway, these two guys and their third rafiki spent all of last week on the only bit of counter space not already being used in our complex paperwork organization scheme (hidden by Chris in the photos).  

Technically, I could have just moved three items off of our counter and had plenty of space to cook, but trust me, it seemed like an insurmountable task. Instead we survived for a week on dinners of mashed potatoes topped with ketchup and barbecue sauce.

Thankfully, our kitchen is back to normal now and we can resume eating actual meals.

Adapted from The Way the Cookie Crumbles.

Ingredients:

  • 2 skin-on, bone-in chicken breasts, 12 to 16 ounces each, cooked and shredded
  • olive oil spray
  • 2 leeks, white and light green parts only
  • 1 tablespoon peeled and minced ginger
  • 2 garlic cloves, minced
  • 4 cups water
  • 4 cups chicken broth (I used fat-free reduced sodium broth.)
  • 12 ounces shiitakes, stemmed discarded, caps sliced thin (I substituted baby bellas.)
  • 2 tablespoon rice vinegar
  • 4 tablespoons soy sauce
  • 1 teaspoon chili paste (optional)
  • 1 tablespoon toasted sesame oil
  • 1/4 cup chopped cilantro

Directions:

  • Sauté the leeks, ginger and garlic in a light spray of olive oil in a large pot over medium heat until the leeks soften, about 3-4 minutes.
  • Add the water and broth; bring to a boil over medium-high heat, then cover the pot and reduce the heat to medium-low.
  • Simmer for 15 minutes.
  • Add the mushrooms and chicken to the broth mixture and simmer for several more minutes.
  • Stir in the rice vinegar, soy sauce, chile oil, sesame oil, and cilantro.
  • Serve.

Servings ~ 6
Calories ~ 108, Fat ~ 3.6 g, Carbohydrates ~ 9.7 g, Protein ~ 10.4 g

Chris has been asking me to make this curry for over three months now.

Again and again, I have planned to make it. Again and again, my plans have changed.

He finally asked, “You don’t like the Indian cookbook that I got you, do you?”

I felt really guilty. I do like the book. In fact, I like it a lot.

When Chris travels, he often brings me a special little something from where he went. The first time he went to India was over our first Christmas together and he brought home black South Sea pearls for me as a late Christmas present.

I was pretty excited about them, although I have to say that the pink scarf that he got me before he left will always be more special to me.

(If Chris actually reads my blog he is thinking “You silly girl, for real?”)

Last time Chris went to India, I specifically asked him not to buy me anything at all as we have been trying to set aside any extra (haha, yeah right) money for our trip to Africa. Naturally, he didn’t listen to my wishes exactly, but how could I mind, I was delighted when he walked in the door with two Indian cookbooks.

The very first night that I had them, I read through each one, cover to cover, excitedly bookmarking recipes that I would like to try. With so much excitement up front, it was probably perplexing to Chris why it took me so long to actually use the books!

Anyway, one night, the stars aligned and I finally had enough time and the correct ingredients on hand to give this a try. I give two thumbs up to this Chicken Curry and I can’t wait to try out more recipes from this book!

From 50 Great Curries of India by Camellia Panjabi.

Ingredients:

  • 1 large onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 tsp fresh ginger, minced
  • 3/4 tsp coriander
  • 1/8 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp garam masala
  • 1 tsp paprika
  • 2 tomatoes, chopped
  • salt to taste
  • 2 chicken breasts
  • olive oil spray
  • flour as needed
  • Suggestion: Taste the sauce as you go (either before the chicken has been added or after the chicken has cooked through). If it tastes acidic at all from the tomatoes, add a bit of sugar, honey, or agave nectar to the sauce to cut the acidity. I added a few tablespoons of sugar to mine for the perfect flavor.

Directions:

  • Saute onion with a spray of olive oil in a large heavy pan over a medium heat for 20-25 minutes until it turns a deep brown.
  • Add the garlic and ginger and cook for 1 minute longer, then add the coriander powder and stir for 1 more minute.
  • Next, add the turmeric, cumin, garam masala, and paprika. Saute for another minute.
  • Stir in 1 cup of water and cook for 10 minutes.
  • Put the tomatoes into the skillet, cooking the mixture for 5 minutes longer.
  • Add the chicken breasts and an additional 1 cup of water to the skillet with the onion and tomato mixture and cook until the chicken has cooked through and the broth has thickened.
  • See suggestion above, add a sweetener to the broth as needed to cut the acidity.
  • Use either extra water or 1-2 tsp flour to thin or thicken the sauce as necessary to ensure that the chicken is cooked through and the sauce is a desirable consistency. (If using flour as a thickener, make sure to cook for a few minutes longer to eliminate the raw flour taste.)
  • Serve with rice or naan.

Servings ~ 2
Calories ~ 349, Fat ~ 7 g, Carbohydrates ~ 13 g, Protein ~ 57 g

Although P. F. Chang’s has been around since the early ’90’s, I was kind of late to the game in trying it out. I specifically remember the first time that I had it a few summers ago while working in Austin.

I don’t remember what I ordered, but one of my co-workers (who apparently has better eating self-control than I do) ordered their lettuce wraps and offered to share some with me. I distinctly remember thinking “Where have these been all my life?” So. Good. My world had changed. I’m pretty sure that I scarfed down my whole dinner and half of hers because that’s how I roll.

I’m not typically a fan of chain restaurants, and P.F. Chang’s is no exception, but I sure do dig their lettuce wraps. I would not call these a copycat recipe necessarily, but they are darn good. We made a double batch and polished them off as a midnight snack the same evening. Enough said. They can get me through any P.F. Chang’s craving, which is fortunate because we live nowhere close to a P.F. Chang’s.

 

Adapted from Our Best Bites and Branny Boils Over.

Ingredients:

  • 1/2 lb ground turkey, 93% lean
  • 1/2 cup minced mushrooms
  • 2 scallions, slices
  • 1 8 oz can water chestnuts, chopped
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tsp freshly minced ginger
  • 2 tbsp soy sauce
  • 3 tbsp chopped cilantro
  • 1 tsp sesame oil
  • sesame seeds
  • 1/2 head iceberg lettuce
  • Asian Dipping Sauce

Directions:

  • In a non-stick pan, cook ground turkey until lightly browned. 
  • Add water chesnuts, mushrooms, lemon zest, juice, soy sauce, sesame oil, garlic, and ginger.  Lightly cook, stirring frequently, for 5 minutes. 
  • Remove from heat and fold in cilantro and scallions. 
  • Divide mixture among 6 iceberg lettuce leaves and top with sesame seeds. 
  • Serve warm with Asian Dipping Sauce.

Servings ~ 2
Calories (w/o dipping sauce) 281 ~ , Fat ~ 13 g, Carbohydrates ~ 18 g, Protein ~ 27 g

You would never believe this, but I have a ton of peaches to use up again! Surprise!

Once again, I am on a mission to eat my peaches in meals rather than desserts. Don’t get me wrong, I like dessert. The problem is that I like it a little bit too much. I can’t be trusted with it.

Today’s lunch was a wonderful salad with baby spinach, peach slices, scallions, bleu cheese, and grilled chicken with a simple white balsamic viniagrette. Next time I will grill the peaches, but I was a bit time constrained because I went home and made this during my lunch break.

Ingredients:

  • Salad
    • 3 cups baby spinach
    • 1 peach, peeled (do not peel if you are grilling the peaches) and sliced
    • 3 oz grilled chicken, sliced
    • 3 scallions, cut into bite-sized pieces
    • 1 oz bleu cheese
  • Dressing
    • 2 tbsp white balsamic vinegar
    • 1 tsp olive oil
    • ground pepper to taste

Directions:

  • If grilling peaches, slice peaches in half and remove the pit. Grill peaches over a medium-high heat for about 3 minutes on each side. Slice after grilling.
  • Arrange salad contents in a bowl.
  • In a seperate bowl, whisk dressing ingredients together with a fork.
  • Drizzle dressing over salad.
  • Enjoy!

Servings ~ 1
Calories ~ 317, Fat ~ 14 g, Carbohydrates ~ 21 g, Protein ~ 30 g

Friday night as we sat at home channel surfing (exciting, right?) I happened upon a TV show about pizza and was quickly drawn in.

This isn’t too surprising because, as Chris will verify, if I am watching TV it will probably be:

  •  a show about food
  • Jeopardy!
  • Mad Money
  • or American Idol

I guess that means that if none of the last three items are on TV, but the television is on anyway, I will be watching food-related television.

The pizza show, I do not recall which show I was watching, highlighted Ed LaDou, “The Prince of Pizza”, who supposedly invented California style pizza, specifically the barbeque chicken variety. That is a serious claim to fame. I thank him for making his mark on American cuisine and for inspiring our delectable Sunday night dinner.

After watching a special on barbeque chicken pizza, I obviously had pizza on my mind all weekend. Who wouldn’t?

By Sunday afternoon I could not put off the pizza eating any longer. I got out my mixer and started making dough. Not only was I going to make dough from scratch, but I was going to enlist Chris to help grill some pizza.

After a little research, Heidi Swanson’s 101 Cookbooks was especially helpful for pizza grilling instructions, we got started.

My amoebic looking pizza. Maybe I went a little overboard on the onions? I don't think so, I was digging it.

 

Chris's "fancy" round pizza.

Lucky and Dusty moved to the front porch from their usual back porch hangout during the pizza grilling episode. We must have been a little too rowdy for their liking.

The pizza turned out great! We are already talking about grilling pizza again on Friday night. I highly recommend giving this a try.

As Chris said, “I don’t think I would even order pizza again. There is no reason to.”

Ingredients:

  • pizza dough
  • BBQ sauce (We each used our favorite variety. My store brand honey-flavored sauce tasted best.)
  • mozzarella cheese, grated
  • several ounces of pre-cooked and chopped chicken breast
  • 1 red onion, lightly sautéed
  • corn meal
  • olive oil

Directions:

  • On a clean surface that is lightly coated with corn meal, begin to stretch out your pizza crust. We initially got out a rolling-pin, but stretching was a far better technique.
  • Stretch dough until it reaches your desired thickness. I made mine a super thin crusted amoebic shaped crust. Chris went for a slightly thicker crust which he formed into a nearly perfect circle with neatly rolled up edges.
  • Lightly brush one side of the crust.
  • Before you take the crust out to your grill do the following:
    • Get all of your toppings ready. This means have the onions sautéed, the cheese grated, the chicken chopped. After the first side of the pizza is finished cooking this process will move fast!
    • Pre-heat your grill. We used a medium heat and used Heidi’s technique of opening and closing the lid to regulate heat.
  • Now that your toppings are ready and you have pre-heated your grill, place your crust, oiled side down on the grill.
  • Cook until it turns a golden brown.
  • Before flipping the crust, lightly brush the other side with oil.
  • Flip! Carefully. Chris used his fingers, I think I would have used a dish towel to grab it with because from the look on his face I would say the crust was hot.
  • Quickly spread the toppings, sauce, cheese, then other toppings, in this case chicken and onions.
  • Continue cooking until the cheese melts and the bottom of the crust is golden brown. Hopefully this happens at nearly the same time. Again, the speed at which the top and bottom cook can be somewhat regulated by opening and closing the lid of the grill.  
  • Enjoy!

Calories ~ You probably don’t want to know. The nutrition information for the crust is located here. I recommend either not calculating or guestimating based on your toppings and serving size.

In an effort to use all of our fruits and vegetables before they go bad, we often have to use veggies that are common between several meal in a week. This is often challenging when it comes to fish taco fixings.

Or is it?

Cabbage and pico de gallo mixed into ground turkey. Can it be?

Chris said no. “This burger will fall apart. It can not be grilled.”

I briefly considered cooking it in the grill pan, but I have shunned our grill pan since the first time I used it. The grill pan is basically a slow cooking George Foreman grill. Gross.

Chris agreed to grill the self destructing burger but made no promises. His masterful grilling skills paid off. This was the best turkey burger I have ever eaten.

Ingredients:

  • 1 lb. extra lean ground turkey
  • 2 cups finely shredded cabbage
  • 1 cup pico de gallo
  • 1 avocado
  • 1/2 onion
  • mayonnaise, mustard, or the burger topping of your choice

Directions:

  • Combine ground turkey, cabbage, and pico de gallo.
  • Divide mixture into four equal parts and form four burger patties.
  • Grill until cooked through.
  • Serve with thinly sliced avocado, onion, and mayonnaise (for me) or mustard (for Chris).

When I got home from work on Friday, I could not wait to try this recipe out! After I finished making the red bean version of these burritos, I offered some to Chris and his friend.

Me: “Chris, do you guys want some burritos? They just came out of the oven.”
Chris: “Bry, do you want any of those sweet potato burritos?”
Bryan: “Nah, I’m good.”
Chris: “Nah, we’re good.”
Me: “They’re not the sweet potato ones, but they are made from a recipe that I got from Branny’s website.”
Chris: “Different Branny burritos? Now I’m curious. Bry, they are different ones from the same girl. Can you bring two out?”

This tells me two things:

  1. Chris trusts Branny’s cooking more than mine.
  2. Chris really is always up for a burrito.

When I brought the burritos out, I warned the guys that they were not ‘Mexican-y’ burritos. Maybe it is just the addition of Sweet Thai Chili Sauce, but these almost make me feel like this is what you would get if you if you ordered a burrito in Southeast Aisa. Kind of like Indian food in Japan, California pizza, or any other foreign flavor that has been adapted to the local ingredients and flavors.

Anyway, these were amazing. We somehow devoured ten of the turkey and red bean burritos that I made on Friday in time for me to make ten more of the turkey and lentil variety on Sunday. Thirty-six hours later, there is only one lonely burrito left in our refrigerator. Needless to say, I plan to try out a tofu and red bean version sometime soon!

This burrito does not photograph particularly well, but it tastes great!

Directions:

  • 140 g (dry) red beans or lentils (about 1 cup dry or 1 can)
  • 8 oz. lean ground turkey
  • 1 3/4 cup (1 can) diced tomatoes
  • 1/4 cup red wine
  • 3 tbsp Sweet Thai Chili Sauce
  • 1 onions, chopped
  • 2 tbsp garlic, minced
  • 1/4 green bell pepper, finely chopped
  • 1 large apple (I used a Fuji), finely chopped
  • 60 g raisins (about 1/2 cup)
  • 4 scallions, chopped finely
  • 4 egg whites (scrambled)
  • 1 tsp black pepper
  • 1 tsp salt
  • 10 wheat tortilla

Directions:

  • Cook red beans or lentils until tender.
  • Sautee ground turkey and chopped onion in a large skillet until the turkey is browned.
  • Add tomatoes, wine, Sweet Thai Chili Sauce, green pepper, garlic, apple, raisins, salt, and pepper and simmer for several minutes.
  • Scramble 4 egg whites.
  • Add scallions and egg whites.
  • Continue to simmer until the mixture is dry enough to stuff a burrito with.
  • Stuff burritos.
  • Bake at 350 degrees for 30 minutes.

Servings ~ 10 burritos
Calories (using lentils) ~ 240, Fat ~ 6 g, Carbohydrates ~ 33 g, Protein ~ 19 g

I posted a few weeks ago about how much Chris loves Cha Siu Baos (barbecue pork buns) and how I was stoked to find a ‘mix’ for the bun dough. Well, I decided to try it out, with some modifications.

I headed to the grocery store after work to get some ground pork for the baos. Unfortunately, I was not able to find ground pork and I didn’t have time to slow-cook and shred pork, so I decided to go with a different white meat. At this point I fully intended to go with barbecue chicken buns.

Until I got home that is. I did not read the recipe thoroughly enough before going to the store and I had not gotten oyster sauce. Big change of plans. Not so bad though, these things are awesome. I think the filling will be awesome over rice.

Ingredients:

  •  1 lb. ground chicken, pork, or turkey
  • 1/2 tbsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp tumeric
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tbsp minced garlic
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 3 tbsp coconut milk
  • 2 tbsp cilantro, finely chopped (optional)
  • Bao Dough
    • 1 package bun mix (see picture below)
    • 1 cup milk
    • 1/2 cup sugar
    • 1 tbsp oil

Directions:

  • Make bun dough according to package or another recipe that you choose.
  • Brown the white meat of your choice in a frying pan.
  • While the meat browns, mix in all of the non-dough ingredients.
  • After the meat has finished cooking, drain well.
  • Divide dough into about 12 equal pieces.
  • For each bao:
    • Flatten each piece of dough into a circle about 4″ in diameter.
    • Spoon a heaping tablespoon of filling into the center.
    • Pinch up edges and seal.
    • Place on a 4″ x 4″ parchment paper square.
  • Steam baos for about 15 minutes, wrapped in parchment paper, separated at least 1″ from the edge of the steamer and 1″ from each other.