Kristen's Recipes

1-1/2 pounds Swiss chard, beet greens, and/or mustard greens, trimmed and washed

1 2 to 2-1/2-pound roasted chicken

3 T. olive oil

2 T. lemon juice

2 T. snipped fresh dill, oregano, and/or sage

1/4 tsp. sea salt, kosher salt, or salt

1/1/4 tsp. cracked black pepper

1 3- to 4-ounce log goat cheese (chevre), sliced into rounds or coarsely crumbled

 

Preheat oven to 350 degree F. Reserve one or two small leaves of chard. Tear remaining chard and place in a 3-quart rectangular baking dish. Remove string from chicken; use the string to tie the chicken legs together. Place chicken on chard in dish. In a small bowl combine oil and lemon juice. Drizzle oil mixture over chicken and chard in dish. Sprinkle 1 T. of the snipped herbs over the chicken and chard. Sprinkle salt and 1/8 tsp. pepper over chard only.  Loosely cover baking dish with foil. Bake for 15 to 20 minutes or until torn chard is tender. Meanwhile, sprinkle cheese with remaining 1 T. snipped herbs and 1/8 tsp. pepper.  Transfer chicken to a serving platter. Place several of the goat cheese rounds on top of chicken. Add reserved chard leaves. Toss cooked chard in dish to evenly coat with cooking liquid. Serve chard and remaining cheese with chicken. Makes 4 servings.   Tip: This recipe doubles easily to serve 8. Double the ingredients and prepare as directed above except place all the greens and both chickens in a large shallow roasting pan. Bake as above.

9-ounce package fettuccine

1/4 C., sundried tomatoes packed in oil, reserve oil

1 large zucchini, halved lengthwise and sliced

8 ounces chicken breast, cut into strips

2 T. olive oil

1/2 C. grated Parmesan

Freshly ground black pepper, to taste

 

Cut fettuccine strands in half. Cook according to directions. Drain, and return to hot pan. Cover to keep warm. Drain tomatoes, reserving 2 T. of the oil. Set drained tomatoes aside.  In a large skillet, heat 1 T. of reserved oil over medium high heat. Add zucchini, cook and stir for 2-3 minutes until tender. Remove from skillet, add remaining T. reserved oil to skillet, add chicken and sauté 2-3 minutes.  Add chicken, zucchini, drained tomatoes, and olive oil to cooked fettuccine, toss gently to combine. Sprinkle individual servings with cheese, season to taste with pepper. 

1/4 C. reduced-sodium soy sauce

2 T. minced fresh ginger

2 T. honey

2 T. miso paste

1 T. minced garlic

2 tsp. toasted sesame oil

1/4 tsp. red pepper flakes

8 boneless, skinless chicken breast halves (3-4 pounds total)

1/2 tsp. kosher salt

1 C. unsalted dry-roasted peanuts halves

 

In a large resealable plastic storage bag, combine the first seven ingredients. Add the chicken, and turn to coat. Seal and chill for at least 2 hours. Lightly coat a grill rack with vegetable oil spray. Heat the grill to medium for indirect heat. (If using a charcoal grill, position the coals on one half of grill. If using a gas grill, heat one side to high, the other to low.) Remove the chicken from the marinade. Discard the marinade. Season the chicken with kosher salt. Place the chicken on the hottest section of the grill. Cook for 10 minutes turning once. Move to the cooler section of the grill and cook 10 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165°F. Sprinkle with peanuts.

1 handful pecan pieces

1 C. instant mashed potato flakes

1 1/3 lb. ground Turkey Breast

1 small onion, grated

Handful chopped flat leaf parsley

2 sprigs fresh thyme, leaves stripped from stems and chopped

2 T. EVOO

1 tsp. Poultry Seasoning

Salt and pepper

16oz. can whole berry cranberry sauce

 

Grind pecans in processor. Mix with potato flakes in a shallow dish. Place turkey in bowl and grate onion over it. Add remaining ingredients, except for olive oil and cranberry sauce and mix well. Form into six patties. Heat oil in skillet over medium high heat. Coat patties in potato-nut mixture. Cook patties for 5 minutes on each side. Serve with cranberry sauce.

4 boneless skinless chicken breast halves

1 tsp. ground cumin

1 tsp. chili powder

 Cayenne pepper sauce, to taste

1 T. extra-virgin olive oil

1/2 medium Spanish onion, chopped

2 garlic cloves, minced

1 (15 oz. ) can black beans, rinsed and drained

3 T. smoky barbecue sauce

 Kosher salt

 Cracked black pepper

1 romaine lettuce, heart shredded

6 green onions, thinly sliced

2 tomatoes, seeded and chopped

4 (10-12 inch) flour tortillas

 

Rub chicken with cumin, chili powder, and cayenne sauce. Heat griddle pan over high heat; cook chicken breasts 4 minutes on each side; remove from heat. While the chicken is cooking, heat a skillet over medium-high heat; add olive oil to the pan. Add in onions and garlic; cook about 5 minutes or until soft. Add in beans and barbecue sauce; stir to combine. Chop cooked chicken breasts and drop into barbecued beans; heat mixture through; season with salt and pepper to taste. Pile chicken and beans onto tortilla; top with lettuce, green onions, and tomatoes; wrap and roll. Serve with chips and salsa.

Cooking spray

1 lb boneless skinless chicken breast cut into 1/2 inch strips

2 C. chopped onion

1 C. chopped red bell pepper

2 C. instant rice

1/4 C. fresh lemon juice

1/4 tsp. salt

1/4 tsp. pepper (black)

1 (14 oz) can chicken broth

1 (14 oz) can artichoke hearts, drained

2 T. grated Romano or parmesan cheese

 

Heat Dutch oven over med/high heat. coat pan with cooking spray. add chicken, onion, & bell pepper Рsaut̩ for 5 minutes. Stir in rice, lemon juice, salt, pepper, and broth. bring to a boil. Cover, reduce heat, and simmer about 15 minutes (until rice is tender) Stir in artichokes, cook 1 minute or until thoroughly heated. sprinkle with cheese & serve!

Lemongrass Coq Au Vin

 

4- to 5-pound chicken, skinned and cut into 8 pieces (4 breast pieces, 2 legs, and 2 thighs)

Kosher salt and freshly ground black pepper

1/3 cup olive oil

1 tablespoon unsalted butter

3 1/2 tablespoons softened unsalted butter, if thickening the sauce

1 1/2 cups chopped shallots (1/4 pound)

5 cups quartered shiitake mushrooms (1/2 pound)

4 stalks fresh lemongrass

1 tablespoon minced garlic

3 cups dry vermouth

2 cups low-sodium stock

About 1 tablespoon all-purpose flour, if thickening the sauce

 

Wash the chicken pieces and pat dry, then season each piece with salt and pepper. Set aside. In a large skillet with a lid, heat 2 tablespoons of the oil and the 1 tablespoon butter over medium heat. Add the shallots and cook, stirring occasionally, until they’re soft and golden brown, about 7 minutes. Transfer the shallots to a plate and set aside. Add the mushrooms to the hot pan and another 1/2 tablespoon oil if necessary and cook, stirring occasionally, until they are evenly browned, about 5 minutes. Remove from the pan and add to the plate with the shallots. Add another 2 tablespoons oil to the pan and brown the chicken in batches, taking care not to crowd them in the pan. Transfer the pieces to a separate plate when they are fully browned.

 

Meanwhile, cut the bottom third from each stalk of lemongrass, peel off any outer fibrous skin, and finely mince the tender portion inside; you should have about 1/4 cup minced lemongrass (don’t worry if it’s a little more or a little less). Cut the remaining upper two thirds of the stalks into 2-inch lengths and set aside. Turn the heat to low, add the minced lemongrass and the garlic to the pan, and cook for 10 to 25 seconds, until they release an aroma but are not browned. Turn the heat to high, add the vermouth, and deglaze the pan by scraping up all the browned bits from the bottom and sides of the pan with a wooden spoon. Boil until reduced by about a quarter, 8 to 10 minutes. Return the chicken to the pan and add the stock. Scatter the 2-inch pieces of lemongrass around the chicken, cover, reduce the heat to low, and simmer until the chicken is tender and cooked through, 35 to 40 minutes. Remove the chicken from the pan and discard the pieces of lemongrass. If you want to thicken the sauce (I often don’t), knead the remaining 3 1/2 tablespoons butter with the flour until thoroughly mixed and whisk into the pan juices. Bring to a boil over medium heat and cook until the floury taste is gone and the liquid is thick enough to coat the back of a spoon, about 10 minutes. If it’s not thick enough, knead together an additional 2 teaspoons flour and 1/2 tablespoon butter and whisk it in, simmering until the liquid has thickened. Add the chicken, mushrooms, and shallots to the pan, lower the heat, and baste with the sauce. Cook until the chicken pieces are heated through, about 10 minutes, and serve.

1 T. unsalted butter

1/2 C. finely chopped yellow onions

1/4 C. finely chopped celery

3 T. seeded and finely chopped red bell pepper

3 T. seeded and finely chopped yellow bell pepper

2 tsp. minced garlic

3/4 tsp. salt

Pinch cayenne pepper

3 C. cooked chicken, finely shredded while warm

3 T. finely chopped green onion tops, green part only

3/4 C. dried fine bread crumbs

1/3 C. mayonnaise

2 large eggs, lightly beaten

1 T. Creole mustard

1/4 tsp. freshly ground black pepper

3/4 C. vegetable oil

1 recipe Tangy Remoulade Sauce, recipe follows

 

Melt the butter in a small saute pan over medium-high heat. Add the onions, celery, and bell peppers. Cook, stirring, until the vegetables are soft and slightly golden, 2 to 3 minutes. Add the garlic, 1/4 tsp. of the salt, and the cayenne. Cook for 1 minute longer. Remove the pan from the heat and cool for 5 minutes. In a large mixing bowl, combine the shredded chicken, cooled vegetables, green onions, 1/2 C. of the bread crumbs, mayonnaise, eggs, and Creole mustard. Season mixture with the remaining 1/2 tsp. of the salt and the pepper and mix well. Divide the mixture into 12 equal portions, about 1/4 C. each, and form them into round 1/2-inch thick cakes or patties. Place the remaining 1/4 C. of bread crumbs in a shallow dish and dredge each cake in the bread crumbs, pressing gently to coat. Place cakes on a parchment-lined baking sheet and refrigerate for 30 minutes. In a large saute pan with high sides heat the vegetable oil to 360 degrees F. Gently lay the chilled cakes in the oil, 3 to 4 at a time, and fry until lightly golden, 1 to 2 minutes on each side. Remove cakes with a slotted spatula and drain on paper towels. Serve hot with the Tangy Remoulade Sauce.

 

Tangy Remoulade Sauce

 

2 T. Creole or whole-grain mustard

2 T. chopped green onion tops, green part only

1 1/2 tsp. prepared horseradish

1 tsp. chopped garlic

1 tsp. yellow mustard

1 tsp. hot sauce

1/2 tsp. Worcestershire sauce

1 T. fresh lemon juice

1 large egg

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 C. plus 2 T. vegetable oil

2 T. chopped fresh parsley leaves

1 to 2 hard boiled eggs, chopped

1 1/2 T. drained and coarsely chopped capers

 

In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds. With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.

1 small red bell pepper

1 small yellow bell pepper

1/4 C. olive oil

1 (4 pound chicken) cut into 12 pieces

Kosher salt

Freshly ground black pepper

6 ounces fresh sweet fennel sausage, cut on the diagonal into 16 thin slices

2 C. thinly sliced white or cremini mushrooms

1 T. plus 1 tsp. all-purpose flour

1 T. plus 1 tsp. red wine vinegar (preferably Italian)

1 1/2 C. chicken broth

1/2 C. homemade tomato sauce or good quality store bought sauce

1 heaping T. chopped parsley leaves

 

Spear the peppers with a kitchen fork or skewer and hold them over an open flame until charred all over. Place the charred peppers in a paper bag or in a covered container until they are cool enough to handle. (This step completes the cooking of the peppers and facilitates removing the skin.) Rub off the skins (never run them under water, which washes away the flavorful oils), cut the peppers in half lengthwise, and discard the stems and seeds. Cut the pepper halves into 1/4-inch wide strips and set aside. Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken pieces with 1 1/2 tsp. salt and 1/2 tsp. pepper and cook until lightly browned, about 2 minutes on each side. Transfer the chicken to a plate and reserve. Add the sausage to the skillet and cook until browned, about 2 minutes. (Reduce the heat as needed to keep the skillet from burning.) Toss in the mushrooms and cook along with the sausage, stirring until softened, about 2 minutes. Add the peppers and stir in the flour. Cook for 1 minute, stir in the vinegar, broth and tomato sauce and bring to a simmer, scraping the bottom of the pan to deglaze. Season with 1/2 tsp. salt and a pinch of pepper. Return the sauteed chicken pieces to the skillet along with any juices that have accumulated on the plate. Cover the skillet and simmer gently, until the chicken is just cooked through, 30 to 35 minutes. Transfer the cooked chicken to a warm serving platter. Return the skillet to the heat and reduce the liquid until it thickens to a sauce consistency, about 1 to 2 minutes. Taste and adjust the seasoning. Spoon the sauce, mushrooms, peppers and sausage over the chicken. Sprinkle with the chopped parsley, and serve immediately.

1 tsp. olive oil 

1 1/2 C. sliced onion 

1 T. minced garlic 

1 green bell pepper, thinly sliced 

1 yellow bell pepper, thinly sliced 

10 whole nicoise olives or 5 pitted black olives, chopped 

1/4 tsp. fennel seeds 

1/8 tsp. dried rosemary 

1/8 tsp. dried thyme 

pinch of red pepper flakes 

1 1/4 pounds boneless, skinless chicken thighs 

2 tsp. red wine vinegar 

1/8 tsp. ground black pepper 

 

Preheat the oven to 425°F. In a large, nonstick skillet, heat the oil over medium heat. Add the onion and garlic. Cook, stirring frequently, for 4 to 5 minutes, or until the onion is translucent. Add the bell peppers. Cook, stirring frequently, for 5 to 6 minutes, or until softened. Add the olives, fennel, rosemary, thyme, and red pepper flakes. Cook, stirring, for 1 minute longer. Place the chicken in a shallow baking dish and arrange in a single layer. Drizzle with the vinegar and sprinkle with the black pepper. Spoon the vegetable mixture over the chicken. Bake for 25 to 30 minutes, or until the chicken is no longer pink in the center and the juices run clear.

6 T. olive oil, divided

2 medium yellow onions, julienned

2 Anaheim chiles, cleaned and julienned

6 boneless, skinless chicken thighs

3/4 C. minced garlic, divided

8 ounces beer

8 ounces chicken stock

2 T. all-purpose flour

Salt and freshly ground black pepper

1 tsp. dried oregano

1 tsp. paprika

1/2 tsp. chili powder

1/2 C. red wine vinegar

3 T. green onions, sliced

 

In large saute pan over medium heat add 2 T. oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 C. garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth. In medium saute pan heat another 2 T. olive oil and lightly caramelize remaining 1/2 C. garlic. When done, remove from heat, and let cool. In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste. Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 T. of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides. Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes. Garnish with green onions.

4 pounds chicken thighs (about 8)

2 T. Asian seasoning (Toasted Sesame Seeds, Salt, Onion, Garlic, Thyme, Red Pepper, Coriander, White Pepper, Lemon Grass and Cilantro)

1 1/4 C. chopped green onions

2 T. minced ginger

4 C. chicken stock

2 C. water

1 C. soy sauce

1/2 C. Chinese wine or medium-dry Sherry

2 T. rice wine vinegar

4 (3-inch) cinnamon sticks

4 whole star anise

4 tsp. cornstarch dissolved in 8 tsp. water

 

Season the chicken thighs with the Asian seasoning. Heat a large Dutch oven over high heat. Add the chicken and cook, turning, until brown on all sides, about 5 minutes. With tongs, transfer to a plate. Lower the heat to medium and add 1 C. of the green onions and cook until tender, about 1 minute. Add the ginger and cook for 30 seconds. Add the stock, water, soy sauce, wine, vinegar, cinnamon and star anise and bring to a boil. Lower the temperature and simmer for 20 minutes. Return the chicken to the pan, cover, and braise over medium-low heat until tender, about 45 minutes. Transfer chicken to a serving platter. Increase the heat to medium, add the cornstarch slurry and cook, stirring, until the sauce is thick and shiny, about 5 minutes. To serve, spoon the rice into the center of each of 4 large plates. Arrange 2 thighs on the rice and spoon the sauce over the chicken. Garnish with the remaining 1/4 C. of green onions.