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Sweet and Tangy Chicken

May 22, 2013 in chicken

My husband and I clash when it comes to food sometimes. We both tend to go for things that we grew up eating. Like, the other day I was making egg-in-the-holes for the kids and he was all “Eww! What is that?!” Because apparently when his mom did the egg and toast thing, she mixed everything together in a cup and he thought my way was completely wrong.

Well years ago I made that Dorito taco salad with Catalina dressing that is so delicious and I was sure he would love it.  Because who doesn’t love a taco salad made with Doritos and a sweet dressing? He didn’t like it. Because it wasn’t the taco salad he grew up with. And I could’ve hit him.

Every once in a while I get a random craving for that salad so when I stumbled upon this chicken recipe that calls for Catalina dressing, I knew I had to make it. Hoping to quell that craving, I guess! Y’all know I’m a sucker for onion soup mix in recipes too so really, this was a win all around. Plus who doesn’t like to have pink chicken? As long as it’s fully-cooked pink chicken!

Definitely put some foil in your pan before you make it. All the sugar in the dressing and preserves burn after awhile and really makes clean-up a pain. I learned the hard way.

One year ago: Marbled Chocolate Brioche
Two years ago: PB&J Cookies
Five years ago: Israeli Couscous with Pistachios and Apricots

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Sweet and Tangy Chicken

adapted from Syrup and Biscuits

Ingredients

1 pound boneless, skinless chicken breasts
1 package onion soup mix
1 cup Catalina dressing
1 cup apricot preserves

Instructions

  1. Preheat oven to 400F. Line a 9x13-inch pan with aluminum foil to help with cleanup.
  2. In a mixing bowl, whisk together onion soup, Catalina dressing, and apricot preserves.
  3. Place chicken breasts in the prepared pan and pour sauce over top. Use a pastry brush to make sure it is coated well.
  4. Bake for about 1 hour, spooning sauce over the chicken every 15 minutes, or until the chicken is fully cooked.
http://fakeginger.com/2013/05/22/sweet-and-tangy-chicken/

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Chicken with 40 Cloves of Garlic

April 29, 2013 in chicken

I get most of my dinner inspiration from reading blogs. I feel like food blogs are always a couple steps ahead of magazines or Food Network shows or anything like that. One of my favorite blogs is Cassie Craves because – seriously – everything she makes is something my family would love. Probably because she also has a house full of boys! I saw her make a slow cooker Chicken with 40 Cloves of Garlic a few weeks ago and couldn’t stop thinking about it. I (of course) procrastinated and didn’t have time to use the slow cooker but I managed to find a really, really great recipe that I made in just over an hour.

Years ago I made Chicken with 40 Cloves of Garlic and my husband wasn’t thrilled with it. I remember it being super garlicky which is not at all what the dish is supposed to be. When the whole cloves of garlic are cooked, they really mellow out and get almost sweet. The gravy that this recipe makes is amazing! Fantastically amazing! Like so amazing that when my husband sent me a text saying he wasn’t going to be home until late the night I made this, I put a teeny scoop of mashed potatoes in a bowl and covered it when the rest of the gravy. And then pretended like there was never gravy when he eventually got home. Yup.

One year ago: Chocolate Ganache Ice Cream
Two years ago: Bistrot Paul Bert Pepper Steak
Three years ago: Snickers Cupcakes

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Chicken with 40 Cloves of Garlic

Ingredients

2 cut-up whole chickens
Salt and freshly ground pepper, to taste
3 tablespoons extra-virgin olive oil
40 garlic cloves, peeled
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
Zest of 2 lemons
1/4 cup white wine
3/4 cup chicken stock
3 tablespoon unsalted butter, at room temperature, cut into pieces

Instructions

  1. Preheat an oven to 400F.
  2. Season all sides of the chicken pieces with salt and pepper. Heat the olive oil in a wide Dutch oven over medium-high heat. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.
  3. Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. Baste the chicken with the accumulated juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more.
  4. Transfer the chicken to a platter and cover loosely with foil; leave the garlic in the pan.
  5. Set the pan over medium heat and mash the garlic with the back of a wooden spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whisk in the butter a few pieces at a time. Season with salt and pepper. Serve the chicken immediately and pass the sauce alongside.
http://fakeginger.com/2013/04/29/chicken-with-40-cloves-of-garlic/

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Buffalo Chicken Meatballs

March 27, 2013 in chicken, spon

Ranch is one of my favorite things in the entire universe. I like it with on salads, with chicken nuggets, with french fries, and especially with buffalo wings. 

When I was asked to create a recipe using Hidden Valley Ranch, my mind went immediately to buffalo! I didn’t really feel like frying wings so meatballs seemed like a good compromise. 

These turned out super delicious. I put some of the Hidden Valley Ranch mix into the meatballs and then served it with extra ranch on the side. I was in ranch heaven. The meatballs themselves are nice and juicy and have so much flavor going on. My kids don’t really love spicy things so I left the sauce off their portions (there’s still sauce in the meatballs) and they ate them up! Definitely a winner around here! 

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 stalk celery, finely diced
  • 1 clove garlic, minced
  • 1 pound ground chicken
  • 3/4 cup bread crumbs
  • 1 egg
  • 3 tablespoons Hidden Valley Ranch powdered salad dressing mix
  • 3 tablespoons buffalo wing sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter
  • 1/4 cup buffalo wing sauce
  • Hidden Valley Ranch, for serving

Directions

Preheat oven to 400F. Spray a 9×13-inch baking pan with oil. 
Heat olive oil over medium heat. Add onion and celery and cook, stirring occasionally, until veggies are soft. Add garlic and cook for another 30 seconds or until fragrant. Remove from heat and set aside to cool slightly.
Put ground chicken, bread crumbs, egg, Hidden Valley Ranch salad dressing mix, 3 tablespoons buffalo wing sauce, salt, and pepper in a mixing add. Once veggies are cool, add those as well. Combine with either a wooden spoon or your hands. Shape into 1-inch balls and place in prepared pan.
Bake for 20-25 minutes or until cooked through.
While they are baking, heat the 3 tablespoons of butter and 1/4 cup buffalo wing sauce over low heat until butter is melted. Stir to combine. 
Once the meatballs are baked, place a heatproof bowl and pour the butter/buffalo sauce mixture over top. Toss gently to make sure the meatballs are covered. 
Serve with Hidden Valley Ranch and celery sticks.

 

Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix is a simple way to add a flavorful kick to a classic recipe.Click hereto find more classic recipes remixed with Hidden Valley Ranch.  Also check out the Ranch Remix contest for your chance to win great prizes!

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch Remix. The opinions and text are all mine.

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Buffalo Wing Burgers with Blue Cheese Slaw + GIVEAWAY

January 28, 2013 in chicken

One thing I wanted to do this year, in regards to this little blog, is give away a bunch of cookbooks. (And also buy a lot of cookbooks for myself. But that’s beside the point.)

So every month I’m going to pick out a just released cookbook and buy a copy for me and one for a lucky reader. I won’t be accepting freebies for reviews so these will all be books that I’ve been anticipating and books that make me excited to cook.

I’m kicking it off with my all-time, all-time, all-time favorite Top Chef contestant’s books. Cooking with Love by Carla Hall! This one actually came out a few months ago but January was slim pickins so I cheated a little. I was super excited about this book and got even more excited when I opened to the table of contents and saw she has a gumbo recipe named after the Saints! The whole book is filled with good Southern comfort food.

This was the first recipe I made and it definitely got me pumped to make more. I’m not usually drawn to buffalo recipes (overdid it years ago – dip, lasagna, soup, pizza, name it and I made it) but I loved that these burgers included a blue cheese slaw.

They’re so delicious! The burgers themselves aren’t very buffalo-ish but you can either pile on the spicy mayo to get that flavor if you’re a huge fan or just do a light smear if you’re like me and feel kind of iffy on it. The slaw is supposed to be made solely of celery and blue cheese but celery is that one thing that I just can’t eat. So I used cole slaw mix instead and it was perfect!

I hope you guys are excited about all the upcoming giveaway! Enter below using Rafflecopter if you want to win Cooking with Love!

a Rafflecopter giveaway

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Buffalo Wing Burgers with Blue Cheese Slaw

4 burgers

Ingredients

For the slaw:
4 celery ribs, thinly sliced at an angle (or 3 cups cole slaw mix)
1/2 small red onion, very thinly sliced
1/2 cup fresh parsley (or cilantro)
1 tablespoon red wine vinegar
1 tablespoon plus 1 teaspoon extra virgin olive oil
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup crumbled blue cheese
For the spicy mayo:
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon hot sauce (preferably Frank's)
2 teaspoons honey
1/2 teaspoon cayenne pepper
For the burgers:
1 tablespoon unsalted butter
1 teaspoon olive oil, plus more for frying
1/3 cup yellow onion, minced
1/2 teaspoon salt
2 garlic cloves, minced
2 teaspoons hot sauce (preferably Frank's)
1/2 teaspoon dried thyme leaves
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1 1/4 pounds ground chicken or turkey
4 rolls, toasted if desired

Instructions

    To make the slaw:
  1. Combine the celery, onion, and parsley in a large mixing bowl. Add the vinegar, oil, lemon zest, salt, and pepper and toss well. Gentle toss in blue cheese. Refrigerate until ready to serve.
    2. To make the mayo:
  2. In a small bowl, stir together the mayonnaise, lemon juice, hot sauce, honey, and cayenne until smooth. Refrigerate until ready to serve.
    3. To make the burgers:
  3. In a small skillet, heat the butter and oil over medium-high heat. When the butter is almost melted, add the onion and salt. Cook, stirring occasionally, for 2 minutes, then stir in the garlic. When the onion is golden and soft, stir in the hot sauce, thyme, red pepper flakes, and pepper. Transfer to a large bowl and cool to room temperature.
  4. Combine the chicken with the cooled onions using slightly damp hands. You want it well mixed, but you don't want to squeeze it and make it tough. Form the mixture into 4 burgers. Use your thumb to dimple the center of each patty.
  5. Coat a large nonstick skillet with oil and heat over medium-high heat. Add the burgers and cook until browned, about 3 minutes, then carefully flip them. Cook until the other side is browned and the meat is cooked through, about 3 minutes longer. The burger will feel firm and the juices will run clear.
  6. Slather the spicy mayo on the buns. Divide the burgers among the bun bottoms and top with the slaw. Sandwich with the bun tops and serve immediately.
http://fakeginger.com/2013/01/28/buffalo-wing-burgers-with-blue-cheese-slaw-giveaway/

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Spiced Shawarma Chicken Wraps (A Mid-East Feast)

October 23, 2012 in chicken

Please stop what you’re doing. Rush to the grocery store. And buy the ingredients for these. Yeah, I don’t care that it’s 5 am/the middle of the night/whatever. Just do it.

My childhood best friend was from Pakistan and I loved being at her house because it always smelled delicious. Even when they weren’t cooking, the smell of all the spices would linger in the house and I just loved it. These Spiced Shawarma Chicken Wraps? They smelled just like her house. I opened my oven and was instantly taken back to age 11, remembering the time we got in major trouble because I convinced her to walk to my dad’s work when our school closed for snow. (We failed the walk, in case you were wondering.)

These wraps are so so so – I can’t say so enough – amazing. The chicken is marinated in yogurt and a ton of spices. I marinated mine overnight and every time I walked into the kitchen I could smell the cardamom which is one of my favorites! After it’s marinated, you bake it before slicing it very thin and pan-frying it to get it good and crispy. Then you wrap it up with some homemade garlic mayo (mash some fresh garlic into some mayo if you aren’t into making it) and some pickles.

I loved the simplicity of the wrap. Because it was just the garlic mayo and pickles, the spiced chicken was really the star of the show. I cannot say enough good things about this chicken – it would be delicious on salads or just by itself. It’s seriously good.

(As a reminder, I’m participating in A Mid-East Feast hosted by Nutmeg Nanny. I will be posting a few recipes from Faith’s cookbook and in a couple weeks I’ll have a full review.)

One year ago: Ground Beef Gorditas
Three years ago: Cheesy Grits Bread

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Chicken Shawarma (A Mid-East Feast)

Ingredients

1 batch Shawarma Spice Mix
1/2 cup (125 ml) plain yogurt
1 1/2 tablespoons fresh lemon juice
3 large cloves garlic, crushed
1 1/2 teaspoons salt
2 lb (1 kg) boneless, skinless chicken breast
2 tablespoons olive oil, plus more for sautéing
16 flatbreads Garlic Mayonnaise (page 24)
Pickles
For the Shawarma Spice Mix
2 teaspoons ground cumin
2 teaspoons ground coriander
3/4 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground sweet paprika
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper (cayenne) (optional)
For the garlic mayonnaise:
2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt
2 large egg whites or 1 large egg
1 cup (250 ml) oil
1 tablespoon lemon juice
1 tablespoon cold water

Instructions

  1. Prepare the Shawarma Spice Mix.
  2. Combine the spice mix with the yogurt, lemon juice, garlic, and salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate 2 to 24 hours.
  3. Preheat oven to 350°F and spread 1 tablespoon of oil on the inside of a large baking dish.
  4. Scrape off any excess marinade from the chicken with your hands. Starting in the center of the oiled dish, arrange the chicken so that it overlaps, and drizzle the remaining 1 tablespoon of oil on top. Bake (uncovered) 1 hour, or until the chicken is fully cooked; cool. (It’s done when you cut into the center and there is no pink.) Remove the chicken from the pan and transfer it to a large cutting board; slice it very thinly across the grain, then transfer it back into the pan it was cooked in to soak up the juices (the chicken can be refrigerated this way for up to 3 days before continuing with the rest of the recipe, or you can continue after 10 minutes).
  5. Coat the bottom of a large skillet over medium-high heat with oil. Once hot, add the sliced chicken and sauté until crispy and golden brown (you may need to sauté the chicken in two or three batches so the pan isn’t overcrowded).
  6. Spread some Garlic Mayonnaise in the center of each piece of bread; add some chicken and pickles (and any other vegetables you like) and roll it up. Toast the sandwiches on a dry griddle or a flat sandwich press so that the bread gets golden brown and slightly crispy.
  7. Serve as is, or cut into small rounds; serve with additional Garlic Mayonnaise for dipping.
    8. To make the garlic mayonnaise:
  8. Crush the garlic and salt in a mortar and pestle until it forms a smooth paste. Whisk together the garlic paste and egg until well blended. Add the oil, drop-by-drop, while whisking (after you’ve added 1 tablespoon of oil drop-by-drop, you can add the oil a little faster). Make sure the oil you add is fully incorporated before adding any more. Once you’ve added 1/2 cup (125 ml) oil, alternate between gradually adding the oil and lemon juice and continue mixing until fully incorporated. Add the cold water and mix until smooth and creamy.
http://fakeginger.com/2012/10/23/spiced-shawarma-chicken-wraps-a-mid-east-feast/

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