Crowd Pleasing Chicken

After asking 5 children 16 to 26 for their thoughts on dinner, I got chicken. And so did they. Doubling the recipe took a little extra time, but chicken piccata is a great weeknight option. I also only used one pan, cooking the chicken in batches and keeping it warm in the oven. At the end I threw it all back in the sauce with no one the wiser. No pressure, but I served it with pasta in vodka sauce. Recipe to come.

Click here for the chicken recipe, courtesy of Epicuriois.

Eat – B

 

 

“Remember Summer” Greek Chicken & Salad

Don't you hate when you know everyone expects a dinner but nobody has a suggestion about what it should be? Not helpful! How about pasta bolognese? Or beef stew? Or even meatloaf for goodness sake?!

I did get “something lighter” as a suggestion from the love of my life last week. I took that to mean chicken. This is what we call a no recipe, recipe. Most ingredients are approximate and flexible except the chicken.

Ingredients

2 lbs chicken thin cutlets

1 lemon, halved

3-4 cloves garlic

1/2 teaspoon oregano

Olive oil

Salt pepper

Combine 1-2 tablespoons olive oil, juice from half a lemon, 1/4 teaspoon salt, healthy dose of pepper, chopped garlic and oregano. Marinate chicken a couple of hours in the fridge or 30 minutes counter top. Either way leave on counter top 20 minutes before cooking.

Heat 1 or more tablespoons of oil in heavy duty sauté pan over medium heat. Less if non stick, more if metal. Add chicken in 2 batches (or use 2 pans) when it shimmers. Flip chicken when edges turn opaque. Cooking takes about 3 minutes per side if thin. Meat thermometer should show 165. Squeeze other lemon half over finished chicken.

Serves 4

Salad

2 Persian cucumbers, halved, quartered and sliced

1 pint cherry tomatoes – yr best winter option, halved &/or quartered

Bell pepper, chunked in smaller pieces

Big handful hearty lettuce leaves like romaine, chopped

2 tablespoons dill, chopped

2 scallions sliced

1/2 cup crumbled feta

1 lemon

Olive oil

Calamata olives (optional)

Salt & pepper

Combine all vegetables. Sprinkle 1-2 tablespoons of olive oil and juice from half the lemon, a few pinches of salt, pepper to taste. Toss and combine feta and olives if using. Adjust olive oil, lemon juice, salt and pepper.

Carb appreciators add bread or pita. Hummus on the side. I make mine (EZ!) – don't feel compelled.

Eat – B

 

 

Wings Take Flight

Funny thing happened over the weekend. My overzealous TYPE A nature bent enough to give the grocery list to the husband who offered. 3 pounds of wings (game day!) was on it. And 3 pounds were delivered…frozen. So we both learned something. I learned to write the word fresh if that's what I want. He learned I'm just as nuts as always. BTW the frozen wings work just fine as promised by the Perdue family – just use a sided baking sheet for the extra moisture.

Ingredients

3 lbs of wings, fresh or frozen, but cut into flats and drumsticks. If using fresh, save those little meatless extra pieces for stock.

1/2 cup honey

1/4 cup soy sauce

1/4 cup ketchup

1/4 cup orange juice

2-3 cloves garlic, chopped fine

1 Tablespoon-ish Sesame seeds (optional)

2 pinches pepper flakes (optional)

Salt & pepper to taste

3 scallions, chopped (optional)

Pre-heat 400 degree oven. Line rimmed baking sheet with foil and lightly oiled.

Cook wings 15 minutes, flip and cook 15 minutes more (or less if they're browning and look almost done.

Meanwhile combine all the other ingredients minus scallions. Separate glaze equally in two. Toss the wings in half, return to oven. 10 minutes or until they start to crisp. Flip, glaze with other half and broil 2-3 minutes. Decorate with scallions.

Eat – B

 

 

Not Take-Out Stir Fry

Use beef or sub chicken like I did, this dish is faster to make than waiting for a delivery. Start the rice first. Also on our All American, larger portion, teen enriched table, the recipe barely served four portions. Up the quantity, lower your intake, or add a super fiber rich side…broccoli and ginger anyone?

Click here for the full recipe from Martha Stewart

Eat – B

 

Caramel Chicken

Mine is not as pretty as the recipe in the October Bon Appetit (I have so little patience for browning!). BUT, it is super tasty and a great alternative to any of your other chicken standbys. Read the recipe carefully. (Click here to read it) It takes as much time as predicted which is more than you might think. Best for days when you are not behind the dinner 8 ball 🙂

Don't forget the rice. It's the perfect sauce sponge.

Eat – B

 

Nearly Perfect Chicken

For the record, I didn't call it that. My son did…right before he polished it off.

It's really a no recipe, recipe I learned from my mom. She baked it, on just about any piece or part over a lifetime of cooking. I put it on the grill and for the first time in a while, I let the coals settle. High heat would have singed the fruit basted tenders.

1-1/2 pounds chicken tenders, skinless & boneless

Marinade: 2 cloves garlic, 2 glugs soy sauce, 1 glug olive oil, 1 large or 2 small apricots, juice of 1 lime (2 if they're stingy), ground pepper. Whirl it in a processor. Marinate chicken 15-20 minutes on the countertop or longer in the fridge. Maybe 10-12 minutes on medium grill or coals, flipping and keeping an eye out for flames.

Some fresh or dried ginger in the marinade wouldn't hurt. Mango can sub for apricot.

Eat – B

 

Chicken! Again

Inspired by my girlfriend's lentil orzo salad (recipe to come from our just discovered mutual friend), I decided to circle the Mediterranean for our cookout. This yoghurt marinade draws Greece into the meal. So EZ! And you get great flavor in the otherwise flavorless breast.

Ingredients:

8 oz Greek yoghurt

3 cloves garlic, minced (more if you want)

1 tablespoon rosemary, minced

2 tablespoons olive oil

Juice from 1/2 lemon

Several pinches salt

Several grinds of pepper

3 lbs skinless boneless chicken (or more flavorful parts) pounded thin

Combine all the ingredients. Let chicken marinate all day.

Prepare grill or pan with oil. Wipe extra marinade off chicken. Grill

one side until edges turn opaque. Flip. Cooked at 165 degrees. Squeeze lemon on top.

Dig in – B

It's good hot & cold.