Category: Chicken

Grilled Golden Beet and Chicken Salad with Crispy Goat Cheese

Grilled Golden Beet and Chicken Salad with Crispy Goat Cheese

I’ll admit that when I grabbed a bunch of organic golden beets at our local grocery, King Soopers, the other day, I hadn’t a clue what I’d do with them except my main squeeze loves beets and I was bringing them home no matter. They looked all gorgeous, fresh and brightly colored with crisp whole greens attached, despite the healthy dirt around the edges. So whatever happened in that kitchen with those beets, it was going to make him happy. When folks say, “Food is love,” there’s something to it. More on that at the end. Because I regularly make goat cheese spread for our summer appetizers or even lunches while our herbs are plentiful, I always have a big log or two of chèvre (the plain white fresh goat cheese sold in nearly any grocery store) in the fridge. I had no problem considering a riff on the quintessential beet and goat cheese salad made by lots of cooks and in many restaurants worldwide. (Is that something you make or order if it’s on the menu?) What I didn’t like the idea of was turning on the oven for the hour it takes to roast those beets. Boiling them sounded worse, messy, and way too steamy for July. Why couldn’t I grill them in a grill pan on the stove? I thought about grilling them whole or in quarters, but that would take just way too long. Do people grill sliced beets? It seems they do according to google and I thought I’d just do it, too. A quick look-see into the fridge showed a bunch of fresh greens; radishes, scallions, red bell peppers and a single, lonely leftover roasted chicken breast I soon shredded within an inch of its life (always tastier than chopped — try it and see). Soon we were about to feast on one more whole meal salad outdoors. Thank you, summer!

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Clean Out the Fridge Chicken Pasta–Don’t Look for This Dish in Italy

Clean Out the Fridge Chicken Pasta–Don’t Look for This Dish in Italy

Over the years, I’ve taught a number of Italian cooking classes, one more enjoyable than the last and no doubt I’ve learned as much as anyone in the groups. A few minutes are always spent discussing the basic courses of an Italian meal while listening to a stellar Italian opera aria or two, though we rarely have time to make them all, more’s the pity. Having traveled to Italy a number of times, I learned it was no secret Italians themselves only have time for such luxurious repasts during special family get-togethers, Sundays, or holidays — much like Americans. In Naples, a tour guide confided to me, “We love just pasta for lunch; it’s a favorite. Or pizza!” It was cool hearing that.

Here in the states, pasta is rarely a first course (“primi”), which it is for that special Italian meal:

Primo / Primi or primo piatto / primi piatti – first plate/s, usually pasta or risotto; you could also have a “bis di primi” or “tris di primi”, where they give you a small portion of two or three different types of pasta so you can sample.

ITALY Magazine

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BAKE A HAM FOR SUPER BOWL SUNDAY

BAKE A HAM FOR SUPER BOWL SUNDAY

Super Bowl LV week has arrived in all its glory and, despite the American national religion of watching football not being one of my favorite ways to worship, I’m thinking this year might be different. During the nearly year of Covid-Life, we’ve missed a lot of our regular activities and that’s hurt; we’re shell-shocked across the board. But Super Bowl, the game’s yearly high holiday, will be mostly like it always has been. Not much has changed, hmmm? We’ll be at home gathered around the altar of the BIG TV. Cases of communion beer will be bought and stored in a cold garage; chili or pulled pork could be bubbling in the slow cooker to feed all who come; and tall bags of chips with deep vats of dips might triumphantly work to knock last month’s healthy New Year’s resolutions right into the gutter. There will, as always, be Monday morning hangovers for the Monday morning quarterbacks and, hard as it is to imagine, we’ll then soon be on to March Madness. But in the meantime, it’s life as usual and thank goodness! Even for the unenthused like me, it’s time to get ready for the game, prepare for the halftime show, and plan SUPER BOWL FOOD— everything from endless apps to favorite mains and football-shaped desserts! This year, I might even have a little bit different plan for that meal:

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Rosemary Chicken with Vegetables (Pan Sauce, too!)

Rosemary Chicken with Vegetables (Pan Sauce, too!)

Most months there are probably a couple of roast chickens on the menu at our house whether it’s winter, spring, summer, or fall. They may be slid unceremoniously onto the grill by husband Dave with only a fast slick of olive oil and a free-handed shower of salt and pepper (see below).

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Cornish Hens with Cranberry Cornbread-Brown Rice Dressing:  Thanksgiving for One or Two

Cornish Hens with Cranberry Cornbread-Brown Rice Dressing: Thanksgiving for One or Two

Printable recipe and an “Elevator” Version below

I always forget about Cornish hens and then when I make them, I can’t believe I let so much time go by without putting these festive little birds on the menu. They’re quick, inexpensive, and versatile — especially when you’re cooking for one or two for Thanksgiving. If you don’t want to go to the trouble of a bunch of side dishes, you can even cook your potatoes and vegetables such as carrots, onions, halved Brussels sprouts, chunks of zucchini, or diced butternut squash right in the pan with them. I include directions for the easy carrots and spinach from the photo in the printable recipe. And even cooler is the simple pan sauce stirred up in the roasting pan while the hens rest and you pour the wine. No Good Gravy! worries. While a one-pan Thanksgiving always sounds nigh unto impossible, you can actually do it if that’s your druthers. That’s an easy clean up, too. On your own this year? I’d still advise cooking two Cornish hens … you want leftovers, right? I mean, the best part of Thanksgiving is the I-don’t-have-to-cook next day sandwich with mayo on white bread. Right after the pumpkin pie for breakfast, that is. Don’t skip the whipped cream.

Check out Perdue Farms’ THE ULTIMATE GUIDE/How to Cook Cornish Hens if you’d like to grill, slow cook, fry, smoke or…your birds.

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Red Curry Chicken with Green Beans and Mushrooms

Red Curry Chicken with Green Beans and Mushrooms

In my next life, I’m going to take photos for laminated menus.

In 2009, husband Dave, daughter Emily –for a couple of weeks anyway– and I spent the summer in St. Paul, Minnesota so I could take a few graduate music courses at University of St. Thomas. While there, we lived in a 3rd-floor walkup apartment on Grand Avenue above a Thai restaurant named — you guessed it — Pad Thai. (See below)

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Chicken Meatloaf Marinara

Chicken Meatloaf Marinara

Stuffed with creamy mozzarella, this meatloaf is a little like pizza in a loaf pan!

If you’re a Meatloaf fan, I’m thinking you’d do anything for love, but… I’m more likely to do anything for meatloaf. Fond memories of my own mom’s meatloaf or even of my own sometimes nudge (read that, shove) me into grabbing the loaf pan soooo fast, simmering and mashing up some root vegetables, and then waltzing around waiting for the, “it’s meatloaf night” aroma sailing all over the house. I know sometimes meatloaf gets a bad rap and…I don’t know why. Does it seem cheap? Old fashioned? Silly? Oh-too-simple? Housewifey? Slow? Fattening? Full of dry oatmeal? I have none of those problems; I’ll eat it every which way. My beef meatloaf is one of those dinners I unapologetically still use a couple of packaged, processed ingredients in and couldn’t care less. (Dried onion soup mix and tomato sauce, in case you’re wondering.) Sometimes I make two to make sure we have plenty for leftovers as there is absolutely nothing like a meatloaf sandwich — something I never had until I was once visiting my old college friend Danny Izzo at lunchtime when he casually asked, “Would you like a meatloaf sandwich?” He had no clue what he was starting, but I’ve never since stopped making them. And I am not a sandwich person. (Don’t forget the mayo, lettuce, and tomato. Maybe a thin slice of red onion. Ok, bacon.) Thanks, Danny.

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Tequila White Chicken Chili

Tequila White Chicken Chili

LIke spicy? Add an extra jalapeño to the pot.

Next to my reading chair I typically keep a big, messy stack of books and magazines; sometimes the Sunday NEW YORK TIMES rests there until the next Sunday rolls around. In the pile are that month’s book club books (I try and keep up with three book clubs plus a cookbook club, though I often don’t succeed) along with another new one or two someone’s told me about or loaned me. If I’m really lucky, and I often am, I also keep a precious something I can read piecemeal, a tiny bit at a time when I need to get off my feet or have an extra 10 minutes before needing to stir a pot or leave for an appointment.

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Lemon and Garlic Chicken with Parmesan Vegetables–How and Why to Roast a Whole Chicken at Home this Week!

Lemon and Garlic Chicken with Parmesan Vegetables–How and Why to Roast a Whole Chicken at Home this Week!

While chicken often tops the list of dinner ingredients in the U.S., (“Winner, winner, chicken dinner!” or “A chicken in every pot!”) it doesn’t take much to figure out those meals today are often based on ubiquitous, tasteless boneless chicken breasts instead of the flavorful cage-free chickens Herbert Hoover supposedly wanted for us. The American obsession with huge chicken breasts (hmph) is a sad one and continues for many reasons–one being it’s easy to not remember where meat comes from if you only have a slab of it and no fat, bones, joints, tendons, guts, or skin. I’ve had more than one adult student who, faced with putting a whole chicken (already cut up, by the way) in a skillet to brown for a tasty fricassée, admitted they had never before handled a chicken with bones. I, on the other hand, almost never buy boneless breasts, though I’ll admit I adore boneless thighs for everything from sandwiches to chili. There are several reasons–the main one being the taste factor–but here’s the critical other one. Because we demand outrageous and overwhelming numbers of inexpensive low-fat, protein rich boneless breasts (just try to buy bone-in breasts in today’s market) compared to other parts, chickens today are often–though not always– raised in incredibly poor and horrific conditions by inhumanely treated workers. How’d that come to be???

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Oh-So-Easy Chicken Soup with Rice

Oh-So-Easy Chicken Soup with Rice

Looking for Thanksgiving ideas? Scroll down to the bottom of the post for links to More Time planning tips, scrumptious sides, turkey talk, holiday music, movies, and more!

I have no problem with making homemade chicken broth on days when I’m flush with either money or chicken, as well as time. It’s also my go-to if someone’s got a bad cold, the flu, or an on-going dauncy tummy.

Listen to the song “Chicken Soup with Rice” (Carol King/Maurice Sendak) while you read the post.

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