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Archive for the ‘Chicken’ Category

Honey-Sesame Baked Chicken

This is one of those recipes that’s pretty hit or miss.  Don’t get me wrong. It is savory, sweet, tangy, crunchy, meaty, and hits all the right notes.  When you’re in the mood for an Americanized take-out Chinese imitation.  And only then.

A hit with Rice Kernel, my little girl would have nothing to do with it!  Guess I haven’t properly exposed her to Food Court Chinese food yet!

Note: The marinade would fare equally well on extra firm tofu, for a vegetarian option.

Honey-Sesame Baked Chicken

honeysesamechicken

Ingredients

  • 4 chicken breasts
  • 1 cup cornstarch
  • 3 eggs
  • salt and pepper
  • ¼ cup canola oil
  • Sauce:
  • ¾ cup honey
  • ¾ cup soy sauce
  • ½ cup ketchup
  • ½ cup brown sugar
  • ½ cup rice wine vinegar
  • 1 t sesame oil
  • 1 t minced garlic

Instructions

  1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the chicken pieces in a gallon size bag and shake to coat.
  3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
  4. In a medium sized mixing bowl, combine honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil and minced garlic. Pour over chicken and bake for 1 hour, stirring every 15 minutes to coat sauce evenly.
  5. Optional: garnish with green onions and/or sesame seeds.

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Chicken and Corn Soup

Sweet and savory, nothing beats the comfort of an easy soup on a cold day.

chickencornsoup

 

Recipe here.

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The kids have been sick recently – moreso than I’d care to admit. Rice Kernel had an ear infection and pneumonia and Claire had a terrible cold.  Rice Kernel is a pretty easy-going, energy-filled sick patient so he’s the easy part.  But my little one? She doesn’t sleep well when her nose is drippy and her throat coarse, and that makes for many blurry nights and days for the rest of us.  I’d go so far as to say this has been the most difficult stretch of parenthood since Claire’s birth – it was easier with a newborn.  Thankfully, I think we’re slowly getting over it…. and there’s nothing like a comforting meal when appetites return.  A healthier, flavorful meatball baked to perfection with a light coating of Rice Kernel’s favorite Italian-spiced Japanese panko breadcrumbs.  Who says fusion doesn’t work?

Meatball recipe here.

 

 

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Greek Chicken Burgers

As much as FHE loves old-fashioned beef hamburgers, I don’t make them often.  I’m not the biggest beef burger fan and neither is Rice Kernel.  Instead, our go-to ground meat is chicken.  It’s lean and its inherently subtle profile easily absorbs whatever flavors suit you.  Today we spiced the burgers with flavorful Greek seasonings, which not only produced moist burgers but also colorful ones.

Greek Chicken Burgers

Ingredients

1 pound ground chicken
1 egg, slightly beaten
1/2 cup frozen spinach, chopped
1/4 cup sundried tomatoes, chopped
1/2 cup feta cheese, crumbled
1/2 teaspoon dried parsley (or 1 -2 tablespoons fresh)
1/2 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon kosher salt
A few cranks of freshly ground pepper

Panko, for coating, optional
Yogurt, cucumbers, tomatoes, optional, for serving

Directions

  1. In a large bowl, combine all of the burger ingredients and mix together. Form into four patties. The mixture will feel pretty wet.  Seems to be the nature of ground chicken, but it will firm up as it cooks. 
  2. If you like a crispy coating (like my son), coat the burgers gentle in panko.
  3. Heat a large non-stick skillet over medium-high heat. Add a little oil and burgers. Cook about 6-8 minutes per side or until internal temperature reads at least 160 degrees in the thickest part of the burger.
  4. Serve on buns with optional sauce, lettuce and tomato.

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Sure, you could buy blackening seasoning.  But, if your curious, this is a fresher, inexpensive way to create your own.

Blackened Chicken with Potatoes and Brussels

1 tablespoon olive oil, plus more for grill
1 teaspoon paprika
2 teaspoons ground pepper
1 1/2 teaspoons coarse salt
1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 garlic clove, minced
4 bone-in, skin-on chicken breast halves, preferably organic (2 1/2 pounds total)

  1. In a bowl, combine paprika, ground pepper, salt, cayenne, oregano, thyme, garlic, and oil; rub on chicken.
  2. Place a grill over medium heat (or a saute pan over medium-high heat).
  3. Grill chicken, skin side down, directly over heat source until skin is browned, about 4 minutes. Flip chicken; move to cooler side of grill. Cover grill and cook chicken until cooked through, 30 to 35 minutes. Transfer to a platter and tent with foil. Let chicken rest 10 minutes.

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Rice Kernel only wants fish and chicken that is coated and pan fried these days.  He doesn’t like baked proteins; he doesn’t even like deep fried proteins.  (My in-laws have introduced him to McDonalds.)  Breaded homemade fish or chicken, sausage, or steak.  Those are his favorites.  I don’t typically offer much of a choice, but on this particular day my Dad was around.  And my healthnut Dad also asked for something encrusted.  Low on panko, I thought about a nut crust.  Instead I spied sesame and cornmeal next to each other.  Together they provide a wonderful textured crust that is a fragrant change from our usual panko topping.

Sesame- and Cornmeal-Crusted Chicken Tenders

Ingredients
6-8 chicken tenders 
1/3 cup cornmeal
3 tablespoons Sesame seeds
Coarse salt and freshly cracked black pepper to taste
2 tablespoons grapeseed oil
1 egg, beaten

Directions

  1. Add cornmeal and sesame seeds to plate or shallow baking dish. Season mixture with salt and pepper to taste.
  2. Crack egg in a separate bowl.
  3. Season the chicken with salt and pepper.  Dredge in egg, then cover generously with the cornmeal mixture, coating evenly on all sides.
  4. Add oil to non-stick skillet or large sauté pan over medium high heat. When oil is hot, pan sear chicken on both sides until golden, about 3-4 minutes per side.

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Brown Rice Fritters

Similar to aranchini, these are healthier and easier to prepare – pan-fried quickly to produce golden, crispy edges and a slightly creamy interior.  I prefer to add some substance to the fritters but adding some finely-chopped chicken or vegetables, but they are delicious plain as a side dish or an appetizer.  Something different from the usual rice/bread/pasta side that dominates our meal planning. 

Brown Rice Fritters

Ingredients

2 cups Cooked Short-Grain Brown Rice
1⁄2 cup grated parmigiano-reggiano
1⁄2 tbsp. chopped fresh oregano
1⁄2 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper
1 beaten egg
1⁄2 cup flour
1⁄4 cup olive oil
optional add-ins – chopped chicken/ham, scallions or finely-grated vegetables

  1. Combine rice, parmigiano-reggiano, oregano, salt, pepper, and egg. Form rice mixture into eight 2″ round cakes. Transfer cakes to a sheet tray and refrigerate for 30 minutes to allow them to firm up.
  2. Put flour on a plate; dredge cakes in flour. Heat oil and 3 tbsp. of the butter in a 10″ skillet over medium-high heat. Working in 2 batches, fry cakes, turning once, until golden brown, about 4 minutes per side.

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