Kristen's Recipes

Meal 1 Rubber Chicken Version: Lemon-Thyme Spatchcock Chicken

1 large Lemon

¼ C. EVOO

1 T. chopped fresh Thyme

1 tsp. dried Oregano

3-4 lb. whole Chicken, spatchcocked

2 ½ tsp. Salt, divided

½ tsp. Pepper

1 lb. New Potatoes, halved

1 head Garlic, cloves separated and peeled

Preheat the oven to 425°F (220°C). Zest half the lemon; juice the whole lemon. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, thyme and oregano. Lay the chicken skin side up in a large roasting pan and brush the herb mixture over the chicken. (If you have the time, allow the chicken to marinate in this mix in an extra-large plastic bag for an hour.) Season the chicken with 2 tsp. (10 ml) salt and ¥2 tsp. (2 ml) pepper. Meanwhile, in a large bowl, toss your potatoes, garlic cloves, oil and remaining ¥2 tsp. (2 ml) salt. Scatter the potatoes and garlic around the chicken in a single layer. Roast for 40 to 45 minutes, until a thermometer inserted into the thickest portion of the breast reads 165°F (74°C). Let the chicken rest for 10 minutes. Carve, putting some meat aside for your next meal serve with the potatoes, garlic and side salad.

Meal 2 Rubber Chicken Version: Lemon Thyme Chicken Dinner Salad

1 ½ -2 C. leftover diced chicken breast

4 C. sliced romaine lettuce

2 C. mini kale

2 C. small halved multi-colored potatoes, boiled and tossed with oil and salt

4 soft boiled eggs, cut in half

1 C. sliced carrot (I use a mandolin)

1 C. halved cherry tomatoes

1 C. diced cucumber

1/2 C. shaved asiago or parmesan cheese

1/4 C. diced green onion

1/2 tsp. fresh chopped thyme

Dressing

1/4 C. extra virgin olive oil

zest of 1/2 lemon

2 T. .Mayonnaise

1 T.. white wine vinegar

1/2 tsp. honey

1/4 tsp. Dijon mustard

salt and pepper

Method

In a very large bowl, mix romaine lettuce and mini kale. Place cooked potatoes, eggs, carrot, cherry tomatoes, cucumber and cheese in groups on top of the salad. Add leftover chicken to top of salad. In a bowl, whisk the olive oil, zest, mayo, vinegar, honey, mustard and salt and pepper. Set aside. Sprinkle the entire salad with the green onions and fresh thyme. Allow each person to dress their own salad.

Meal 3 Rubber Chicken Leftover Lunch Apple and Chicken Salad Boats

In a medium bowl, mix the first five ingredients together until mayo is incorporated throughout. Remove small center leaves from romaine hearts to create a little pocket. Spoon chicken salad into the boat halves.

8 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup heavy cream
1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
1/2 teaspoon coarse salt

1 heaping cup of cooked, shredded chicken
2 tablespoons unsalted butter
1/2 cup chopped onion
1/3 cup chopped celery (1 large stalk)
1/3 cup chopped carrot (1 carrot)
1/2 teaspoon coarse salt
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup grated Parmesan cheese
1 large egg, for egg wash

Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine. Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out. Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent. To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge. Preheat the oven to 375 degrees. Butter or line a baking sheet. To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point. Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.

1 cup chopped seeded watermelon
1 cup chopped strawberries
1/4 cup chopped red onion
2 tablespoons chopped jalapeño pepper
2 tablespoons chopped fresh mint
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 teaspoon sugar (optional)
1 (3- to 4-pound) store-bought rotisserie chicken

Combine watermelon, strawberries, onion, jalapeño and mint in medium bowl. Pour olive oil and lime juice over salsa and sprinkle with sugar. Stir gently. Cover bowl and refrigerate. Salsa can be made up to 1 day in advance.

3 T. extra virgin oil

3 T. dry bread crumbs

3 T. grated Parmesan Cheese

3 strips of Prosciutto, separated and chopped

Roasted Chicken Pieces, such as Breasts, halved, or thighs (roast your own or use deli roasted chicken.

Preheat oven to 425-degrees. Snap off woody ends of asparagus. Place oil in a roasting pan, place in oven and heat. Combine breadcrumbs and cheese in a small bowl and whisk or mix until blended. Place the asparagus spears in a single layer in the pan and roll in the hot oil to coat. Sprinkle chopped proscuito or ham around the asparagus, but not on top. Return pan to the oven and roast for 8 to 10 minutes, until spears are tender or crisp tender, depending on your preference. Remove pan from oven and sprinkle generously with crumb and cheese mixture and roast until golden, 3 to 5 minutes. Using tongs, transfer individual servings to plate and sprinkle with the crumbs and cheese left in the pan. Place chicken on plate and sprinkle with prosciutto bits.

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8 cloves of garlic, peeled and de-germed

3 leeks

1/4 C. butter

1/4 C. flour

2 C. chicken stock

1/4 C. white wine (Optional)

1 T. chopped fresh tarragon or 1 tsp. dry (thyme is good, too)

1 T. lemon juice

1 tsp. grated lemon rind

1/4 C. whipping cream

Salt and plenty of freshly ground pepper

3/4 C. green peas, defrosted if frozen

1 recipe pie crust or 450g puff pastry (my lazy way out, although in the photos I used my usual pie dough.)

1 egg, beaten with a pinch of salt

Preheat oven to 375°F (190°C). Place garlic in cold water, bring to boil, and boil for a minute or so. Drain and roughly chop. Reserve. Cut very dark green leaves from leeks and discard. Wash leeks well and slice into 1/2-inch (1-cm) sections (I use about 2/3 of the leek). Heat butter in skillet on medium heat. Add leeks and garlic and sauté for about 3 minutes or until leeks soften. Stir in flour and cook until pale gold, about 4 minutes, adding more butter if needed. Stir in chicken stock, white wine if using, tarragon, lemon juice and rind. Bring to boil. Add cream, reduce heat and simmer for 5 minutes or until thick and glossy. Season well with salt and pepper. Stir in green peas and chicken. Place in a 6-cup baking dish or individual baking dishes. Roll out pastry 1/4-inch (5-mm) thick to cover top of dish. Cut a steam hole, decorate with any extra pastry cut in shapes, if desired. Brush with egg. Bake pies on middle shelf of oven for 30 to 35 minutes or until pastry is golden and mixture bubbles. I usually set my baking dish or dishes on a cookie sheet as I inevitably get one that overflows.

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