Poultry – Page 36 – Kristen's Recipes

Bronzed Chicken Wings with Ginger

March 10, 1987 Kristen

Bronzed Chicken Wings with Ginger

2 pounds Chicken wings

1/4 C. Dark corn syrup

1/4 C. Soy sauce

1 T. Corn oil

2 tsp. Minced fresh ginger

2 T. Dry sherry

1/4 pound Very small mushrooms

1/2 Sliced bamboo shoots

2 Green onions — cut in 2″

1/2 C. Chicken broth

1 T. Cornstarch

2 T. Water

Cut wing tips off chicken wings. Place in shallow baking dish. In small bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade. In large heavy skillet, heat corn oil over medium heat. Add chicken wings and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender. Remove chicken wings to serving platter, keep warm. Stir together cornstarch and water until smooth. Stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute.Â Spoon over chicken wings.

Teriyaki Fried Chicken (Chicken Katsu)

March 3, 1987 Kristen

Teriyaki Fried Chicken (Chicken Katsu)

4 boneless, skinless chicken breasts (about 1 pound)

1/4C. reduced-sodium Teriyaki sauce

4 tsp. brown sugar

Â½ tsp. grated or minced ginger

1/2 C. Panko bread crumbs

3 T. plain bread crumbs

2 tsp. oil

Â¼ tsp. garlic powder

Preheat the oven to 425Â°F. Cover the chicken breasts in plastic wrap and gently pound to1/4inch thickness. In a medium bowl, combine teriyaki sauce, brown sugar, and ginger. Add the chicken breasts to the sauce mixture and toss to coat. Let chicken marinate for 5 to 10 minutes (but not longer). In a small bowl, mix together the Panko, breadcrumbs, oil, and garlic powder. Roll the chicken breasts in the breadcrumb mixture and place on a baking sheet. Spray tops with cooking spray and bake for 12 to 15 minutes, or until chicken is golden brown. Serve with an extra drizzle of Teriyaki sauce, if desired.

Yield: 4 servings

Calories: 205

Fat: 4g

Fiber: 0g

Coconut Coconut Chicken

March 2, 1987 Kristen

Coconut Coconut Chicken

4 boneless, skinless Chicken Breasts (about 1 lb.)

1 Egg White

1/8 tsp. Coconut Extract

¼ C. Panko

¼ C. plain Bread Crumbs

¼ C. Shredded Coconut (sweetened or unsweetened)

Salt & Pepper

1 tsp. Canola Oil (hmm, would melted coconut oil work?)

Honey Mustard, optional

Preheat the oven to 425°F. Cover the chicken breasts in plastic wrap and gently pound to 1/4-inch thickness. Set aside. In a medium shallow bowl, whisk together the egg white and coconut extract. In another medium shallow bowl mix together the breadcrumbs, coconut, salt, pepper, and oil. Dip each breast into the egg mixture, allowing the excess to drip off, roll in coconut crumbs, and place on a baking sheet. Spray chicken breasts with cooking spray and bake for 18 to 20 minutes, or until coating is golden brown and chicken is cooked through. Serve with honey mustard, if desired. Marlene Says: To make the honey mustard, whisk together 1 T. each Dijon mustard and light mayonnaise, with 2 tsp. each honey and vinegar. Drizzle scant T. onto each breast. Adds 25 calories and 1 gram of fat per serving.

Yield: 4 servings

Calories: 190

Fat: 6g

Fiber: 0g

WIW: Crunchy Chicken Stuffed Waffle Pops

February 26, 1987 Kristen

WIW: Crunchy Chicken Stuffed Waffle Pops

3 lb. boneless chicken breasts

3 eggs

3 T. milk

Salt & Pepper

4 C. crushed corn flakes

Wooden skewers

4 C. Bisquick baking mix

2 1/2 C. milk

2 T. vegetable (or canola) oil

2 eggs

1 1/2 C. mayonnaise

1/3 C. maple syrup

3 T. Dijon mustard

Preheat oven to 425 degrees F. Line several baking sheets with parchment paper. Cut chicken breasts in half lengthwise, then cut into thin slices. Whisk together 3 eggs, 3 T. milk, and salt and pepper to taste in large mixing bowl until well combined. Stir in chicken. Place crushed corn flakes in large shallow bowl. Dredge chicken in corn flakes to coat then place in single layer on lined baking sheets. Cook chicken at 425 degrees F for about 14-18 minutes or until cooked through. Place a wooden skewer into each piece of chicken. Meanwhile, preheat waffle iron according to manufacturerâ€™s directions. Brush iron lightly with oil or spray with nonstick spray if desired. Prepare waffle batter by whisking together Bisquick baking mix, 2 1/2 C. milk, oil, and 2 eggs until combined in a large mixing bowl. Dip chicken into waffle batter then place on waffle iron (skewer sticking out of iron). Cook in batches. Place in warm oven to keep warm if desired. Prepare dipping sauce by whisking together mayonnaise, maple syrup, and mustard. Serve with chicken.

The Finger-Licking Good Burger

February 23, 1987 Kristen

1 lb. ground chicken
½ C. chopped red bell pepper
¼ C. chopped green bell pepper
¼ C. chopped red onion
¼ C. chopped celery
2 T. chopped parsley
½ tsp. dried thyme
1 clove garlic, minced
1 T. light soy sauce
1 C. soft bread crumbs

Preheat oven to 350 degrees F. Mix all ingredients together until just combined. Add black pepper to taste. Divide mixture to make 4 patties, and place on greased baking sheet. Bake 12 to 15 minutes on each side, or until meat has reached 170 degrees F. Variation: If you prefer, fry the patties in canola oil, 8 to 10 minutes per side.

Mexican Casserole with Tortilla Chips

February 22, 1987 Kristen

2 tsp. Vegetable Oil
12 oz. Ground Turkey or Ground Beef
14oz. can Stewed Tomatoes
8oz. Mixed Bell Pepper Strips
Â¾ tsp. Cumin
Â½ tsp. Salt
Â½ C. finely shredded Sharp Cheddar Cheese (or try queso fresco)
2 oz. Tortilla Chips, lightly crushed

Heat oil in large skillet over medium heat. Add turkey and cook until no longer pink, stirring to break up meat. Stir in remaining ingredients, except tortilla chips and cheese. Reduce heat, cover and cook 20 minutes, or until vegetables are tender. Sprinkle with cheese and chips and serve.

Adobo-Seasoned Chicken and Rice

February 19, 1987 Kristen

Adobo Seasoning
2 T. kosher salt
2 tsp. granulated garlic
1 tsp. ground cumin
2 tsp. granulated onion
1 tsp. paprika
2 tsp. freshly ground black pepper
2 tsp. ground turmeric
1 T. finely chopped fresh oregano leaves

Chicken & Rice
10 chicken thighs (bone-in, skin on)
3 T. olive oil
1 large Spanish onion, finely diced
2 medium red bell peppers, finely diced
1 Serrano chile, finely diced
2 plum tomatoes, seeded and finely diced
4 cloves garlic, finely chopped
3 C. long-grain rice
5 1/2 C. low-sodium chicken broth
1 bay leaf
Salt and freshly ground black pepper
1 C. frozen peas (not thawed)
2 C. green olives (Cerignola or Picholine)
Freshly chopped flat-leaf parsley
Finely chopped fresh oregano leaves
Zest and juice of a lime

Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces generously with the adobo seasoning mixture (I used all of it). Preheat the oven to 375 degrees F. Heat 3 T. of oil in a large Dutch oven over medium-high heat. Place the chicken in the oil, skin side down (you’ll need to do this in batches), and saute until the skin is crispy and golden brown, about 5 minutes. Turn the chicken over and cook until the second side is golden brown, another 4 minutes or so. Transfer the chicken to a baking sheet, and roast in the oven until tender and cooked through, about 15 minutes. Remove chicken from oven and cover with foil to keep warm. Pour off all but 2 T. fat from the Dutch oven, and place it over high heat. Add the onions, red bell pepper, and Serrano chile, and cook until soft, about 5 minutes. Add the tomatoes and garlic and cook for another minute. Add the rice to the pan, stir to coat the rice in the mixture, and cook for 1 minute. Add the chicken stock, bay leaf, and salt and pepper, and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10-12 minutes. During the last few minutes, quickly stir in the peas, cover, and continue cooking until rice is tender and liquid is mostly absorbed. Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, parsley, oregano, lime zest and lime juice. Add the chicken, stir to combine, and serve.

Parmesan-Stuffed Chicken and Melted Strawberries

February 10, 1987 Kristen

Parmesan-Stuffed Chicken and Melted Strawberries

3 C. fresh strawberries (halve or quarter if large berries)

2 T. white balsamic vinegar or white wine vinegar

1/4 C. strawberry jam

Sea salt or salt and black pepper

6 boneless, skinless chicken breast halves (about 3 lb.)

3 ounces Parmesan or white cheddar cheese

6 large fresh basil leaves

1 T. olive oil

2 cloves garlic, minced

Snipped fresh basil

Preheat oven to 400 degrees F. In a 3-quart baking dish combine strawberries, vinegar, and jam. Sprinkle salt and pepper; set aside. Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese in six 3×1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper. In 12-inch oven-safe skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once. Transfer to oven. Bake, uncovered, 5 minutes. Add baking dish with the strawberry-jam mixture to oven. Bake 10 to 13 minutes, or until chicken is no longer pink (170 degrees F) and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil.

Yield: 6 servings

Calories: 229

Fat: 6g

Fiber: 2g

Island Chicken with Pineapple Salsa

February 8, 1987 Kristen

16 ounces boneless, skinless chicken
1 can (8 ounces) unsweetened crushed pineapple, juice only, (reserve fruit for salsa)
1 T. low-sodium soy sauce
1 T. honey
2 cloves garlic, minced
1/4 tsp. red pepper flakes

Pineapple from strained can
3/4 C. brown sugar
1 mango, peeled and diced
2 kiwis, peeled and diced
1/4 C. red onion, diced fine
1 lime, juiced
1 T. cilantro, chopped
1 T. jalapeno pepper, diced fine (optional)

Open pineapple and strain to separate juice from fruit. Place juice in a baking dish. Add soy sauce, honey, garlic and red pepper to the dish and stir. Slice chicken breasts into 4 4-ounce strips. If thick, pound out to flatten with a meat mallet or rolling pin. Place chicken in the marinade and refrigerate for 2 hours or overnight. Prepare salsa by combining all ingredients. Preheat grill to medium heat or turn on broiler and place rack in the middle of the oven, about 6″ away from the heat source. Grill or broil chicken for 4-5 minutes per side or until the meat is no longer pink. Serve with fruit salsa.

Chicken with Sun-Dried Tomato Cream Sauce

February 7, 1987 Kristen

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade

Preheat oven to 400 degrees F. Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately, garnished with basil, if desired.

California Quesadillas with Honey-Balsamic Dipping Sauce

February 2, 1987 Kristen

California Quesadillas with Honey-Balsamic Dipping Sauce

4 burrito-sized flour tortillas

1 cup shredded mozzarella cheese

1 large chicken breast

Extra virgin olive oil, Italian seasoning, salt, pepper

1/2 cup chopped artichoke hearts

1/4 cup julienned sun dried tomatoes packed in olive oil, drained

1/2 avocado, sliced

For the honey-balsamic dipping sauce:

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 Tablespoon honey

1 clove garlic, microplaned or finely minced

salt & pepper

For the Honey-Balsamic Dipping Sauce: Add ingredients to a jar with a tight fitting lid, or bowl then shake or whisk until combined. Set aside.Â Brush chicken breast on both sides with extra virgin olive oil then season with salt, pepper, and Italian seasoning. Cook for 4-5 minutes a side in a small skillet over medium-high heat until no longer pink in the center. Let rest for 5 minutes, then chop into bite-sized pieces.Â Place two tortillas on a flat surface and spread 1/4 cup shredded cheese on each one. Split cooked chicken, artichoke hearts, sun dried tomatoes, avocado, and remaining cheese between both tortillas, then top with remaining tortillas. Heat a large skillet over medium heat then spray with non-stick spray. Slide one quesadilla into the skillet then cook until golden brown, about 2-3 minutes. Flip then cook until the other side is golden brown. Slide onto a plate and repeat with remaining quesadilla. Cut into slices and serve with dipping sauce.

Grilled Seafood or Chicken Skewers

January 23, 1987 Kristen

3 to 4 pounds of any combination of the following: boned, skinned salmon; albacore tuna fillet; boned, skinned chicken breast halves; peeled, deveined shrimp (20 to 30 per pound); and/or sea scallops (about 1 in. wide)

Rinse 3 to 4 pounds of any combination of the following: boned, skinned salmon; albacore tuna fillet; boned, skinned chicken breast halves; peeled, deveined shrimp (20 to 30 per pound); and/or sea scallops (about 1 in. wide). Pat dry. Cut salmon or albacore against the grain into 1/2-inch-wide strips. Cut chicken lengthwise into 1-inch-wide, 1/2-inch-thick strips. Use a small sharp knife to butterfly shrimp: cut lengthwise along back of shrimp, stopping before you cut all the way through, then spread apart to flatten. Thread one strip of fish or chicken, two scallops, or one shrimp onto each soaked 12-inch wood skewer. Brush lightly with Asian sesame oil or vegetable oil. Place on a lightly oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until seafood is opaque but still moist-looking in center of thickest part or chicken is no longer pink in the center (cut to test), about 5 minutes for tuna, chicken, and shrimp, 8 to 10 minutes for salmon and scallops. Serve warm with mustard, ginger, or ponzu dipping sauce.

Chicken with Figs and Blue Cheese

January 19, 1987 Kristen

1 1/2 cups low-sodium chicken broth
1/4 C. balsamic vinegar
1 T. grated orange zest
1/2 tsp. black pepper
2 T. vegetable oil
2 pounds boneless, skinless chicken thighs
1 large onion, thinly sliced
1/2 tsp. salt
2 T. all-purpose flour
1 pkg (8 oz) dried Mission figs, stems removed and coarsely chopped
1 tube (16 oz) prepared polenta
2/3 C. crumbled blue cheese

In a small bowl, combine broth, vinegar, orange zest and 1/4 tsp of the pepper; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to skillet and cook 5 minutes per side or until browned. Remove chicken to slow cooker. Add onion to skillet and season with 1/4 tsp each of the salt and pepper; cook 2 minutes. Stir in flour and cook 1 minute. Pour in broth mixture and bring to a boil. Pour contents of skillet into slow cooker; add figs. Cover and cook on LOW for 5 hours. Meanwhile, prepare polenta following package directions. Season chicken mixture with remaining 1/4 tsp salt. Serve chicken and figs with polenta; crumble blue cheese over each serving.

Tortellini Soup

January 12, 1987 Kristen

1 3 1/2- to 4-pound chicken, cut into 8 pieces
6cups low-sodium chicken broth
2 carrots, cut into thin rounds
1/2 bunch Swiss chard, cut crosswise into 1-inch strips
1 8- to 9-ounce package tortellini, preferably vegetable
3/4tsp. kosher salt
1/4tsp. black pepper
1/4cup (1 ounce) grated Parmesan

Rinse the chicken pieces and remove the skin. Place them in a large saucepan. Add the broth and 2 cups of water. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that rises to the surface. Transfer the chicken to a plate; let cool. Shred the meat; discard the bones.

Meanwhile, strain the broth and return it to the saucepan. Bring to a boil. Add the carrots, Swiss chard, tortellini, salt, and pepper. Simmer according to the tortellini’s package directions. When the tortellini are done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.

Yield: 4 servings
Calories: 570
Fat: 15g
Fiber: 2g

Chicken Cutlets with Bacon, Rosemary and Lemon

January 9, 1987 Kristen

5 slices bacon, chopped
1â„4 C. all-purpose flour
4 boneless skinless chicken breasts, trimmed
salt & fresh ground pepper
1 T. unsalted butter
4 garlic cloves, sliced thin
1 T. fresh rosemary, chopped
1 â„8 tsp. red pepper flakes
1 C. low sodium chicken broth
2 T. lemon juice

Fry bacon in large skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon with slotted spoon to plate lined with paper towels. Spoon off all but 2 T. bacon fat. Meanwhile, place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Add butter to reserved bacon fat in skillet and heat over high heat, swirling to melt butter. When foam subsides, reduce heat to medium-high and cook chicken until browned on both sides, 3 to 4 minutes per side. Transfer chicken to plate (leaving fat in skillet) and cover loosely with foil. Reduce heat to medium and add garlic, rosemary and pepper flakes. Cook until garlic is browned and crisp, about 2 minutes. Add broth and lemon juice, scrape up browned bits from bottom of skillet with wooden spoon and simmer until slightly thickened, about 4 minutes. Return chicken and bacon to pan and simmer, turning chicken once or twice, until sauce is thick and glossy, 2 to 3 minutes. Adjust seasonings and serve immediately.

Sesame Noodles with Shredded Chicken

January 7, 1987 Kristen

1/4 C. sesame seeds, toasted
¼ C. chunky peanut butter
5 tsp. soy sauce
2 tsp. rice vinegar
2 tsp. light brown sugar
1 tsp. grated fresh ginger
2 garlic cloves, minced
1 tsp. hot sauce
5 tsp. hot water

1 1/2 pounds boneless, skinless chicken breasts, trimmed
1 pound fresh Chinese noodles or 12 oz. dried spaghetti
1 tsp. salt
2 tsp. toasted sesame oil
4 scallions, sliced thin on bias
1 carrot, grated

FOR THE SAUCE: Puree 3 tsp. sesame seeds, peanut butter, soy sauce, vinegar, sugar, ginger, garlic, and hot sauce in blender or food processor, about 30 seconds. With machine running, add hot water, 1 tsp. at a time, until sauce has consistency of heavy cream. FOR THE CHICKEN AND NOODLES: Bring 6 quarts water to boil in large pot. Position oven rack 6 inches from broiler element and heat broiler. Spray broiler pan top with vegetable oil spray, place chicken breasts on top, and broil until lightly browned, 4 to 8 minutes. Flip chicken over and continue to broil until meat registers 160 to 165 degrees, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Shred chicken into bite-size pieces and set aside. Add noodles and salt to boiling water and cook, stirring occasionally, until tender, about 4 minutes for fresh or 10 minutes for dried. Drain, then rinse under cold water until cool. Drain again, transfer to large bowl, add sesame oil, and toss to coat. Add shredded chicken, scallions, carrot, and sauce and toss to combine. Divide among bowls, sprinkle with remaining 1 tsp. sesame seeds, and serve.

Creamy Chicken and Mushroom Crepes

January 5, 1987 Kristen

1 teaspoon butter
1 cup vertically sliced onion
1 garlic clove, minced
3 cups thinly sliced baby portobello mushroom caps (about 6 ounces)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
3/4 cup fat-free, less-sodium chicken broth
2 teaspoons chopped fresh thyme
1/4 cup crÃ¨me fraÃ®che
2 cups shredded roasted skinless, boneless chicken breast
6 (9-inch) packaged French crepes (such as Melissa’s) or Make Your Own
Thyme sprigs (optional)

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sautÃ© 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently. Add wine, and cook 3 minutes or until liquid almost evaporates, stirring frequently. Add broth and fresh thyme; cook 2 minutes. Remove from heat; add crÃ¨me fraÃ®che, stirring until well blended. Add chicken, tossing to coat. Place 1 crepe on each of 6 plates. Spoon about 1/3 cup mushroom mixture into center of each crepe; roll up. Garnish with thyme sprigs, if desired. Serve immediately.

Chicken and Haloumi Skewers with Crispy Oregano and Lemon

October 27, 1986 Kristen

Chicken and haloumi skewers with crispy oregano and lemon

1 pound chicken breast fillets, cut into ¾” pieces

1 T. lemon juice

sea salt and cracked black pepper

2 T. extra virgin olive oil

8oz. haloumi, cut into 16 ¾” pieces

6 sprigs oregano

lemon wedges, to serve

natural Greek-style (thick) yogurt, to serve

Place the chicken, lemon juice, salt, pepper and half the oil in a large bowl and toss to combine. Thread the chicken and haloumi onto skewers. Heat 1 tsp. of the remaining oil in a large non-stick frying pan over high heat. Add the oregano and cook for 30 seconds or until crisp. Remove from the pan and set aside. Add the remaining oil to the pan, reduce heat to medium and add the skewers, in 2 batches, and cook, turning, for 6–8 minutes or until golden brown and cooked through. Serve with the crispy oregano, lemon wedges and yogurt.

Crockpot Greek Chicken with Green Beans

October 8, 1986 Kristen

Crockpot Greek Chicken with Green Beans

1 pound fresh green beans, trimmed

2 large tomatoes, chopped

1 medium onion, chopped

1 C. chicken broth

1/4 C. snipped fresh dill

2 to 3 T. lemon juice

2 garlic cloves, minced

4 bone-in chicken thighs (about 1-1/2 pounds)

1 T. olive oil

3/4 tsp. salt

1/4 tsp. pepper

Optional: Lemon wedges and additional snipped fresh dill

Combine the first 7 ingredients in a 5- or 6-qt. slow cooker. Top with chicken. Drizzle with oil; sprinkle with salt and pepper. Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4-6 hours. Preheat broiler. Place chicken on a greased rack in a broiler pan. Broil 4-6 in. from heat until golden brown, 3-4 minutes. Serve with bean mixture and, if desired, lemon wedges and additional fresh dill.

Yield: 4 servings

Calories: 324

Fat: 18g

Fiber: 6g

Classic Barbecued Chicken

May 2, 1986 Kristen

Classic Barbecued Chicken

1 tsp. salt

1 tsp. pepper

1/4 tsp. cayenne pepper

3 1/2 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed

1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal)

1 C. Classic Barbecue Sauce

Classic Barbecue Sauce

This sauce can be used on just about anything. For a thinner, smoother texture, strain the sauce after it has finished cooking.

1 T. vegetable oil

1 onion, chopped fine

Salt and pepper

1 garlic clove, minced

1 tsp. chili powder

1 1/4 C. ketchup

6 T. molasses

3 T. cider vinegar

2 T. Worcestershire sauce

2 T. Dijon mustard

To Make Classic Barbecue Sauce: Heat oil in medium saucepan over medium heat until shimmering. Add onion and pinch salt and cook until onion is softened, about 5 minutes. Stir in garlic and chili powder and cook until fragrant, about 30 seconds. Whisk in ketchup, molasses, vinegar, Worcestershire, and mustard. Bring sauce to simmer and cook, stirring occasionally, until thickened and reduced to about 2 C., about 25 minutes. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 4 days.)

To Make Classic Barbecued Chicken: Combine salt, pepper, and cayenne in bowl. Pat chicken dry with paper towels and rub with seasoning mixture. For a charcoal grill, open bottom vent completely and place disposable pan on one side of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over other side of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. For a gas grill, turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 350 F.) Clean and oil cooking grate. Place chicken, skin side down, on cooler side of grill. Cover and cook until chicken begins to brown, 30 to 35 minutes. Slide chicken into single line between hotter and cooler sides of grill. Cook uncovered, flipping chicken and brushing every 5 minutes with some of sauce, until sticky, about 20 minutes. Slide chicken to hotter side of grill and cook, uncovered, flipping and brushing with remaining sauce, until well glazed, breasts register 160 degrees, and drumsticks/thighs register 175 degrees, about 5 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from grill as they reach correct temperature.) Transfer chicken to serving dish, tent with aluminum foil, and let rest for 5 to 10 minutes. Serve.

Yield: 6 servings

Calories: 349

Fat: 8g

Fiber: 0g

Chicken, Halloumi and Vegetable Kebabs

April 23, 1986 Kristen

Chicken, Halloumi and Vegetable Kebabs

7 oz (200 g) skinless chicken breast, cubed

1 T. sweet chili sauce

1 tsp soy sauce

1/22 large zucchini, halved lengthways and sliced into 3/4 in crescents (optionally, long lengthwise thin ribbons, then threaded on folding back and forth)

1/2 large red bell pepper, seeded and cut into 3/4 in chunks

1 cup 3/4 in cubed halloumi cheese

2 T. sunflower oil

salt and pepper

Put the cubed chicken, sweet chili sauce and soy sauce in a bowl, mix to coat and leave to marinate for 30 minutes. If you’re using wooden skewers, soak them in water before using. Thread a piece of zucchini, marinated chicken, red bell pepper and halloumi cheese onto a skewer and repeat twice so you have three pieces of everything on the skewer. Repeat with the remaining skewers. Season lightly with salt and pepper. Heat the oil in a large flat skillet or griddle pan over a high heat. Add the skewers, reduce the heat to medium and fry for about 5 minutes on each side until golden and the chicken is cooked through (you may need to hold the skewers down onto the surface of the skillet to help them cook through— I place a separate heavy skillet on top of the skewers to hold them down). Serve straight away.

ATK Chicken Teriyaki

February 26, 1986 Kristen

ATK Chicken Teriyaki

8 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed of excess fat and skin

Ground black pepper

2 tsp. vegetable oil

1/2 C. soy sauce

1/2 C. sugar

2 T. mirin

1/2 tsp. grated fresh ginger

1 medium clove garlic, minced or pressed through garlic press (about 1 tsp.)

1/2 tsp. cornstarch

1/8 tsp. Red Pepper Flakes

2 Scallions, sliced thin

Whisk soy sauce, sugar, mirin, ginger, garlic, cornstarch and red pepper flakes together in a small bowl. Pat chicken dry and season with pepper. Heat oil in 12” non-stick skillet over medium-high heat until shimmering. Carefully lie thighs skin side down. Cook until chicken is well browned and skin crispy, about 15 minutes. (You may want to weigh the chicken down with a heavy pot while it cooks to make sure the skin touches the hot pan.) If they are browning too quickly, turn heat down. Flip and cook until thickest part of the thigh reaches 170-175 on instant read thermometer, 5-10 minutes longer. Transfer to plate, tent with foil, and set aside. Pour off fat from skillet. Whisk soy mixture again then add to skillet and bring to simmer over medium heat. Nestle chicken in skillet, skin side up and spoon some sauce over the top. Simmer until sauce is thickened and glossy, 2 minutes more. Transfer to platter and garnish with green onions.

Champagne Chicken

February 2, 1986 Kristen

Champagne Chicken

1 C. champagne

12 sprigs fresh thyme, minced

3 T. fresh lime juice

4 cloves garlic, chopped

2 large sprigs fresh rosemary, minced

2 boneless, skinless chicken breast halves

½ tsp. salt

¼ tsp. freshly ground pepper

Fresh rosemary sprigs

Combine champagne, thyme, lime juice, garlic, and rosemary in a large bowl. Add chicken breasts. Season with salt and pepper. Cover bowl and refrigerate overnight. Preheat oven to 350 degrees. Remove chicken from marinade and place in a small roasting pan. Reserve marinade. Roast chicken 20 to 30 minutes, basting occasionally with marinade. Place chicken on a platter and cover to keep warm. Pour pan juices into a saucepan. Add remaining marinade. Cook mixture over medium-high heat until reduced slightly, about 5 minutes. Spoon sauce over chicken and garnish with fresh rosemary sprigs. Serves 2.