Sourdough Panzanella with Chicken

While walking through Lowe's for the 29th time this week (shopping for house stuff, of course), my eyes fell upon a magazine called Fine Cooking. I purchased this publication due to the fact that I wanted to eat nearly everything I saw in it. The first recipe I tried did not disappoint - Sourdough Panzanella with Chicken.

This simple summer meal is the perfect excuse to use fresh tomatoes, cucumbers and herbs from the garden, the farmer's market, your CSA box, or wherever you go for the best produce summer has to offer. And it doesn't even require you to turn on an oven. Score!

The only problem now is - what do I do with the rest of the package of anchovies that I opened to make this recipe? I'm new to the anchovy game. I may need to do some research for ideas.

Sourdough Panzanella with Chicken
From Fine Cooking

1/2 cup olive oil; more for the grill
4 3/4 inch-thick slices sourdough bread
1 tsp. finely chopped fresh oregano
1/2 tsp. smoked sweet paprika
Kosher salt and freshly ground black pepper
1 lb. boneless, skinless chicken breast halves, trimmed
3 Tbs. red wine vinegar
1 anchovy fillet, rinsed
1 small clove garlic
4 medium tomatoes, cut into 3/4 inch pieces (3 cups)
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 3/4 inch pieces (1-1/2 cups)
1/2 small red onion, chopped (1/2 cup)
1/4 cup chopped fresh mixed herbs, such as basil, parsley, cilantro, or mint

Prepare a medium-high charcoal or gas grill fire. Clean and oil the grill grate.

Brush the bread on both sides with 2 Tbs. of the olive oil. Grill the bread until well marked, about 1 minute per side. Transfer to a cutting board, cut into 3/4-inch cubes, and set aside.

In a small bowl, mix the oregano, smoked paprika, 1/2 tsp. salt, and 1/2 tsp. pepper. Sprinkle evenly over the chicken breasts. Grill, turning once, until an instant-read thermometer inserted into the thickest part of each breast registers 165°F, 10 to 12 minutes total. Transfer to a cutting board, let rest for 5 minutes, and then cut into 3/4-inch cubes.

In a large bowl, whisk the remaining 6 Tbs. olive oil and the vinegar. Press the anchovy fillet and garlic clove through a garlic press into the bowl (or mince by hand). Add the bread, chicken, tomatoes, cucumber, red onion, and herbs, and toss well. Season to taste with salt and pepper and serve.

A Moroccan Dinner Party

A good friend hosted a fabulous Moroccan-themed dinner party this weekend, and while there was no belly dancing, the menu was to die for. The appetizer was a Bastilla, the sweet and savory chicken pie of Morocco, made with phyllo dough, braised chicken, almonds, and sprinkled with cinnamon and powdered sugar.

This is a dish that everyone should try at least once - and if you’re anything like me, you will crave it ever after. Next, a lamb tagine with kalamata olives and apricots, served with roasted veggies over couscous. (Didn't get a picture as we were fully engaged in stuffing our faces at this point.)

Finally, an orange-cardamom custardy flan for dessert, sitting in a pool of caramelized sugar.



Once again, I am in awe of the power food has to transport us far away from our everyday lives. You must try the Bastilla - it's like chicken pot pie on crack, a delightfully exotic dish to make on a weekend and impress your friends and family.

Moroccan Bastilla

1 chicken (about 3 lbs.)
2 med. onions, chopped
1 lg. can (49 oz.) chicken broth
1 c. chopped parsley
1 cinnamon stick
1 tsp. ginger
1/4 tsp. pepper
6 eggs
8 sheets phyllo dough (keep covered)
4 tbsp. melted butter
1 tsp. sugar
1 tsp. cinnamon
1 c. sliced almonds
Powdered sugar & cinnamon

Cook chicken in broth with onions, parsley, cinnamon stick, ginger, and pepper for about 1 to 1 1/2 hours. Debone and skin; cut meat into bite size pieces. Bring broth to a boil over medium heat. Lightly beat eggs and pour slowly into broth; cook, stirring until curds form, about 1 to 2 minutes. Strain.

Brush melted butter on bottom and sides of a deep 10" pie pan. Overlap 6 phyllo sheets to cover the bottom and extend 8" to 10" over the edge of the pan. Brush with butter and sprinkle with sugar and cinnamon. Top with chicken; spread egg mixture over the top and sprinkle with almonds. Fold edges of phyllo dough over filling and brush top with butter. Fold remaining 2 sheets of phyllo over filling and brush top with butter. Fold remaining 2 sheets of phyllo in half cross wise and place on top. Tuck edges inside pan and brush with butter. Bake at 425 degrees for 20 minutes or until golden brown.

Invert on a cookie sheet and bake until bottom is golden, about 10 minutes. Turn onto a platter and cool 5 minutes. Sift powdered sugar over top. Decorate with criss crossing lines of ground cinnamon. Slice to serve. Makes 8 main dish servings or may be used as an appetizer.

Light Italian-Style Breaded Chicken

Courtesy of Cooking Light

After several half-hearted recent attempts at slimming down, I decided to pull a tried and true trick out of the hat, one that began as a competition amongst college roommates. Back in the days of the Freshmen 10 (pounds), I competed against my 5 roommates to see which girl could go the longest without sweets.

I won.

Reasoning that if I did it once, I can do it again, I declared on Monday that this week would be dessert-free, sweets-free, and (as much as possible) low sugar in general. I also wanted to try some healthier recipes. Several have been very good, and so of course I would like to share with you, readers!

The first one comes from Cooking Light- a breaded Italian-style chicken. The chicken comes out with an excellent flavor and perfectly cooked. Browning in the pan and finishing in the oven is a brilliant solution to my frequent under- and over-cooking meat. I have also used the same method with fish fillets and different herbs with wonderful results. Squeeze a little lemon over it, and bon appetit!

Light Italian-Style Breaded Chicken

2 (1 1/2-ounce) bread slices

4 (6-ounce) skinless, boneless chicken breast halves

1/4 cup all-purpose flour

1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese

1 1/2 teaspoons dried rosemary, crushed

1 1/2 teaspoons dried marjoram

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 large egg

Cooking spray

4 teaspoons olive oil, divided

4 lemon wedges

1. Preheat oven to 375°.

2. Tear bread into pieces. Place bread in a food processor; pulse until breadcrumbs measure about 1 3/4 cups.

3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet.

4. Place flour in a shallow dish. Combine breadcrumbs, cheese, and next 4 ingredients (through pepper) in a second shallow dish. Combine milk and egg in a third shallow dish, stirring with a whisk. Working with 1 breast half at a time, dredge chicken in flour, shaking off excess. Dip into egg mixture; dredge in breadcrumb mixture, pressing to coat evenly on both sides. Place chicken on a large plate. Repeat procedure with remaining breast halves, flour, egg mixture, and breadcrumb mixture; refrigerate for 30 minutes.

5. Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray; add 2 teaspoons olive oil, swirling to coat. Add 2 breast halves to pan; cook 3 minutes on each side or until browned. Place on a broiler pan coated with cooking spray. Lightly coat chicken with cooking spray. Repeat procedure with remaining 2 teaspoons olive oil and remaining breast halves. Bake at 375° for 12 minutes or until a thermometer registers 165°. Serve with lemon wedges.

Mango Chicken Salad

Sometimes in summer, you don’t want to cook with heat. Those days, it’s nice to have a delicious, cooling salad up your sleeve so you can have a heat-free dinner. I found an Indian-inspired recipe for chicken salad in an old Cooking Light magazine which I modified using free-range rotisserie chicken from the grocery store for the spiced chicken breasts. You really can’t get much easier than this, and the secret ingredient: mango chutney! The chutney adds a touch of fruity sweetness and extra moisture, so that you can use less heavy mayo to keep the mixture moist.

We ate this salad with fresh biscuits, and the next day we ate the leftovers on slices of ciabatta bread. Leftovers make an excellent sandwich filling! My husband really liked this one. I hope you will too!

Mango Chicken Salad

1 free-range rotisserie chicken, meat removed and shredded
1/4 c. finely chopped red onion
½ c. sliced green grapes
1/3 c. diced celery
1/3 c. Major Grey’s Mango Chutney
1/3 c. olive-oil mayonnaise
salt and pepper to taste

Combine all ingredients in a bowl. Refrigerate for 30 minutes. It’s ready to go!

How to Make the Most of A Roast Chicken

Photo courtesy of Cooking Light

After a couple of experiments with cooking whole chicken (the most economical way to eat this popular poultry, I have learned), I believe the most efficient course of action to be as follows.

1) Roast your chicken with vegetables. Eat all the vegetables and a little bit of the chicken, but save as much as possible for later use.
2) Strip the carcass clean of meat. Freeze the meat in 1 plastic bag for later use, the carcass in another for making broth.
3) Make one, or preferably two, meals out of the leftover chicken meat; one or two more with the chicken broth.
4) Voila! You have made as many as 5 meals out of one chicken!

I found this recipe for using up my leftover roast chicken and loved it. Seeing as I cook with Asian ingredients fairly often, I already had almost all of the ingredients on hand. If you want to omit the cilantro or peanuts, no problem- it's still a tasty dish! I went light on the sambal oelek, to tame the spiciness down a bit.

This is the first time I had ever used rice sticks in my cooking, but it won't be the last. Common in Taiwanese cuisine, these noodles were a breeze to prepare - just submerge them in hot water for 10 minutes, no boiling required! Trying new ingredients is part of the fun of cooking! Give 'em a try.

Spicy Asian Noodles with Chicken
Adapted from Cooking Light

• 1 tablespoon dark sesame oil, divided


• 1 tablespoon grated peeled fresh ginger


• 2 garlic cloves, minced


• 1 cup chopped roasted skinless, boneless chicken breasts


• 1/2 cup chopped green onions


• 1/4 cup chopped fresh cilantro


• 3 tablespoons low-sodium soy sauce


• 2 tablespoons rice vinegar


• 2 tablespoons hoisin sauce


• 2 teaspoons sambal oelek (ground fresh chile paste)


• 1 (6.75-ounce) package thin rice sticks (rice-flour noodles)


• 2 tablespoons chopped dry-roasted peanuts

Preparation

1. Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).

2. Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

Chicken Tikka Kebabs

I have been waiting for the right recipe to share in my Indian food experimentation. I got this one from the "Fast, Easy Fresh" cookbook Paul got for me last Christmas. It was a "WOW" - so much flavor in these! I served them with brown basmati rice and sauteed carrots.

Note: The recipe asks you to cut the chicken into 1-inch chunks, thread on a skewer, and grill. I didn't want to be bothered, so I cut the chicken into strips and broiled them in the oven.

Chicken Tikka Kebabs

2 lbs. skinless boneless chicken breast halves, cut into 1 inch pieces
1/4 c. lemon juice
1/2 tsp. salt

1/4 c. plain yogurt (I used Greek yogurt)
4 garlic cloves, minced
1 1/2 T. ground coriander
2 tsp. ground cumin
1 tsp. ground turmeric
1/8 tsp. ground ginger
Pinch of dried crushed red pepper

2 T. (1/4 stick) butter, melted

Combine chicken, lemon juice, and slat in medium bowl; let stand 30 minutes.

Mix yogurt and spices in a small bowl. Add to chicken and stir until chicken is well coated with spice mixture. Cover and refrigerate chicken at least 3 hours or overnight.

Prepare barbecue (medium high heat). Brush chicken with melted butter. Sprinkle with salt. grill until just cooked through, turning frequently, about 7 minutes.

Chicken and Waffles

I cannot survive the mundane nature of day-to-day working life without a trip to look forward to. I am currently anticipating a trip to LA this April, during which my husband and I hope to take a "foodie tour" of the city. One of our planned stops: Roscoe’s Chicken and Waffles.

I was introduced to this common Southern food combination recently at the local Sandra Dee’s restaurant. I initially found the idea of it bizarre, but once I tried that crispy, savory chicken with a piece of sweet waffle, I realized that just like chocolate-covered pretzels, the sweet and salty combination is as addictive as it is delicious. It is also supremely comforting food.

We are still working on developing our list, but the LA Farmer’s Market is another stop, where myriads of vendors offer their wares and one can taste a little bit of everything. Any other suggestions?

Busy Cook's Homemade Chicken Broth

Every professional chef I’ve ever encountered touts the flavor and quality of homemade stock/broth as superior to the store bought, canned version. It’s really not a complicated thing to make broth from scratch after you serve a roast chicken for dinner. The problem for me, however, is that I seldom find myself at home for at least 3 hours to tend a simmering pot.

If you’re busy like me, I hope you’ll like my recent discovery from my "Not Your Mother’s Slow Cooker Cookbook", which allows you to make broth overnight without worry in your slow cooker. After I made the roast chicken a few weeks ago, I stuck the carcass in a large Ziplock bag and froze it.

Last night around 6, I took it out and placed it in my slow cooker to let it defrost. At about 9:30pm, I used the following recipe and cooked the broth overnight. Then, this morning before work, I drained the gorgeous, golden, rich broth into a bowl and refrigerated it. Tonight, I skimmed the fat off the top, and drained it more thoroughly using cheesecloth and a fine mesh colander (I found that the colander alone wasn't as effective as I wanted at reaching a clear broth free of floaties). Finally, I froze the broth in 2 bags that can be easily used later for soups and other wonderful recipes. As Julia would say, "Bon.... Appetit!"

Slow Cooker Chicken Broth

1 chicken carcass
1 carrot, cut into chunks
2-3 celery stalks, with leaves, cut into chunks
1 yellow onion, quartered
A few springs of parsley, stems attached
A few peppercorns or ground pepper

Salt to taste (optional)

1. Combine all the ingredients in the slow cooker, except salt. Add cold water to cover by 2-3 inches. Cover and cook on HIGH for 1 hour.

2. Skim any surface foam with a large spoon. Cover, turn the cooker to LOW, and cook for 6 to 16 hours. If the water cooks down below the level of the ingredients, add a bit more boiling water.

3. Uncover and let cool to lukewarm. Set a large colander lined with cheesecloth over a large bowl and pour the broth through to strain. Press on the vegetables to extract all the liquid. Discard the vegetables, skin, and bones. If desired, reserve the meat for soup, salad or another purpose. Taste the broth and season with salt if needed, or wait to salt until you are using the broth. Refrigerate.

4. The broth is ready for use and can be refrigerated, tightly covered, for up to 2 to 3 days. Or remove the congealed fat from the surface and pour into airtight plastic freezer storage containers, leaving 2 inches at the top to allow for expansion. Freeze for 3 to 4 months. Whether refrigerated or frozen (and defrosted), make sure the broth is brought to a boil when using it.

Me and the Naked Chef in the Kitchen

I received “The Naked Chef Takes Off” as a birthday present as a teenager. I was a huge fan of Jamie Oliver’s hip cooking show and loved looking at the pictures and reading this cookbook, which is chock full of British slang and Jamie’s quirky personality. Yet I never tried any recipes... Until last night, when I made an attempt at his “fantastic roast chicken”!

A whole chicken is a wonderfully economic thing to make for dinner, particularly for a young couple. Besides a delicious dinner, you’ve got leftovers for the next day’s lunch (great for sandwiches or salads), as well as a carcass and tidbits to freeze and use to make stock and/or soup at a later time. I made many (healthier and/or more desirable, in my opinion) adjustments to Jamie’s recipe, and was thrilled when it came out “absolutely fantastic”, as he would say. You simply must try parsnips with the vegetables - they were the best part!

One organic chicken ( I used a 5 lb. Chicken)
1 large lemon (I used a Meyer lemon)
1 large clove garlic, chopped
2 handfuls of fresh thyme, leaves picked from stems and finely chopped (I used a bit of fresh rosemary along with thyme)
salt and freshly ground pepper
1/4 c. softened butter
Vegetables: chunks of potato (I used fingerlings), carrots, parsnips (they’re sweet and wonderful!), onions cut into quarters (if you do slices, they may burn), whole gloves of garlic if you like

Pre-heat the oven and an appropriately sized roasting pan to 425F. Wash your chicken inside and out and pat dry with paper towels. Using your fingers, part the breast skin from the breast meat. It’s important to try to push your hand gently down the breast, being careful not to rip the skin. With a zester, remove the fragrant yellow skin of the lemon, placing the peel in a bowl. Then add the softened butter, garlic, and whatever herbs you’re using. Season, then scrunch it all together. Push this into the space you have made between the meat and the skin - rub and massage any that’s left over in and around the bird. It’s all tasty stuff. Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better. Cut the peeled lemon in half and push it into the cavity. Prepare your vegetables by cutting them into approximately uniform sizes to cook evenly, season with salt/pepper, and pour them into the bottom of the roasting pan. Then put your chicken in the roasting pan and roast in the preheated over for 20 minutes. Stir the now-melted butter into the vegetables and continue to cook until the chicken is done. The whole baking process will probably take about an hour. Leave the chicken to stand for about 10 minutes before carving.