Kristen's Recipes

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.