Tag Archives: chicken

Chicken Knishes (Trial #1)

I’ve been meaning to make a batch of  knishes for some time … years actually. But something always got in my way. I’m home sick today so I pulled a half pound of raw, cubed, chicken breasts out of the freezer, thawed it enough so I could mince/grind it up in my food processor and made what was the easiest dough/filling recipe that I found in my internet searches.

I should have had my suspicions when there were no reviews posted.

Oh, well. You live and learn.

The recipe wasn’t a complete FAIL and the knishes tasted alright, but there were some issues.

The dough – Very soft and wet. I kneaded in some more flour before oiling the plastic wrap, wrapping the dough up in it, and then refrigerating the dough while I made the filling.

The filling – I eyeballed a ‘cup’ of chopped chicken breast to equal about 1/2 lb/227 gm and froze it away a couple of days ago. However, the directions (1 tbsp of filling) seemed … off. And it was. A cup comes out to about SIXTEEN tablespoons, even if you ignore the contribution from the small grated carrot and chopped onion.

So, did that mean I was to roll out sixteen circles and fill them? The problem was that I didn’t have a HOPE of rolling out that miniscule amount of dough thin enough in order to do so. I rolled out the dough about 1/8th of an inch thick and was able to cut out four (3 3/4 inch) circles. I divided the filling into four portions and shaped them into balls which I placed on top of each of the circles of dough. Picking the knishes UP was another problem. And the dough was SO soft and sticky that wrapping it around the giant ball of filling was almost impossible as it kept tearing. I was determined to succeed however. Because I’m FRUGAL and didn’t intend to discard the trimmings from the dough, I gathered them up and roughly shaped and rolled them out into a FIFTH circle of dough. Then, I re-portioned the chicken filling so I could fill all five of the knishes.

I floured my hands and shaped the knishes as best as I could. The last knish was shaped a bit differently as I wrapped the dough completely around the meat filling.

The baking temperature – I did a fast conversion of the baking temperature (180 deg C /~350 deg F) but realized that the dough wasn’t getting as brown as I wanted in the time suggested, so I increased the temperature to 375 deg F for the last 15 minutes. And then I baked the knishes for another 10 minutes. I even turned on the broiler for a few minutes but they were still pale.

The knishes were baked on a dark metal baking sheet lined with parchment paper and the bottom was lovely and brown. It was also HARD. The sides though were nice and tender, even if pale. The filling was moist and bouncy, so it was not over-baked. Even without any dipping sauce (Dijon mustard or ketchup), the knish I ate was very tasty.

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Winner, Winner Chicken … Dinner to Start

A sale on whole, fresh chicken is almost as good as one on whole fresh turkeys. And it happens a lot more often. On this occasion, I came home with two whole chickens, about four pounds each for about sixteen dollars. I knew that I wanted to spatch-cock and roast one, but the other … that was decided by fate.

Roasted Spatch-Cocked Chicken – Yes, there ARE four wings in that picture.

Dinner – roasted chicken leg, mashed potatoes with drippings gravy and carrot coins

I cut up and poached the thighs and two half breasts from the second chicken along with half an onion, a carrot, a stick of celery and some aromatics and made chicken stock for the soup below.

Chicken Chile Verde Soup

(Take 2) Chicken Chile Verde Soup – serves 6

1 tbsp olive or vegetable oil
1/2 cup chopped onion
1 clove garlic, minced (substitute with 1/8 tsp garlic powder)
4 cups chicken stock
1/2 cup water
1/4 -1/2 cup masa harina
1 1/2 cup green enchilada sauce
1 can (540 ml/2 cups) black beans, drained and rinsed
1 can frozen or fresh corn kernels
1/2 jalapeno pepper, diced or 1 4 oz can diced green chiles (omitted)
1 tsp chile powder
1 tsp ground cumin
1/2 – 1 tsp salt
1/8 – 1/4 tsp ground black pepper
2 cups cooked, shredded chicken (2 thighs and 2 half breasts)
1 cup shredded Monterey Jack or old Cheddar cheese
4 oz cream cheese, softened to room temperature (optional)

Garnish: Additional grated cheese and crushed tortilla chips for topping, if desired

Heat the oil in a large saute pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add in the garlic and cook for another minute. Add the chile powder and ground cumin and saute for a couple of minutes.

Add in the chicken broth.

Combine the water with the masa harina, whisking until smooth. Pour into the pot along with the  enchilada sauce, black beans, corn and jalapeno or green chiles. Season with the salt and pepper to taste. Cook for 30-40 minutes, until thickened.

Stir in the grated cheese and cream cheese. Cook until the cheese has melted, whisking if needed, 5-10 minutes. Stir in the chicken and cook until heated through.

Note: This soup will get thicker upon standing. If you like a thinner soup, use the lesser amount of masa harina. I omitted the cream cheese because I needed it for something else but it gives the soup a very creamy, rich flavour.

There’s still a container of stock left so I made a batch of matzoh balls with the fat skimmed from the stock, after refrigerating it. I poached the matzoh balls in salted water and froze them away when they had cooled, making it easy to throw together the soup when I’m short of time … and hungry.

Fast and Easy Chicken Chile Verde Enchiladas

I recently bought a couple of fresh, whole chickens on sale, and broke them down for several dishes. With a leftover cup of of shredded chicken (breast and thigh meat) and some odds and ends from the fridge and freezer, I made a small casserole dish of enchiladas.

Fast and Easy Chile Verde Enchiladas – makes 4 enchiladas

2 10 inch flour tortillas, cut in half

Enchilada Filling

1 cup shredded cooked chicken (breast and thighs)
1/2 cup grated cheddar cheese
2 oz cream cheese, softened to room temperature

Enchilada Topping

1/4 cup sour cream
1/4 cup chile verde enchilada sauce
1/2 cup grated cheddar cheese

Garnishes – 2-3 thinly sliced green onions, hot sauce, diced avocado, salsa

Preheat the oven to 375 deg F.

Lightly oil a small baking dish large enough to hold your enchiladas. For the filling, divide the chicken, cream cheese and cheddar cheese among the 4 tortillas. Roll up tightly and fit into the baking dish.

For the topping, combine the sour cream and enchilada sauce in a small bowl and spread over the top of the enchiladas. Sprinkle the cheddar cheese over the top and bake in the preheated oven until the topping is nicely browned and bubbly, about 30 minutes. If you wish, turn on the broiler for 2-3 minutes for a browner crust.

Serve with a garnish of sliced green onions, diced avocados etc.

Indian Menu for 4 … At Home

I came home last week with a tray of four skinless, bone-in chicken breasts and decided to include them in an Indian menu that I had planned for the weekend.

I was originally going to make a chicken curry/biryani but switched over to chicken tikka instead. Two chunks of spicy and tender chicken are often part of an appetizer combo, along with a couple of samosas and a couple of pakoras, but I threaded five onto soaked bamboo skewers and turned them into a main dish. The spiciness of the tikkas are toned down by serving them with a minty yogurt dip (raita).

Since this is a ‘dry’ dish, I made a couple of ‘wet’ dishes … matar paneer (pea and paneer cheese curry) …

… and a vegetarian chana masala (chickpea curry) … to go with it.

For a bread, I made aloo paratha, spiced mashed potato mixture stuffed into a whole wheat flatbread. Because I’m not fond of all whole wheat breads, I used (a bit more than) half all purpose flour and half whole wheat. And, I halved the recipe I found on line to only make four parathas. Because I didn’t have any fresh coriander leaves called for in the recipe, I defrosted some thinly sliced green onion tops and added them in their place.


And, of course, I made some basmati rice to sop up all that tasty sauce. Plain because I was tired and couldn’t be bothered coming up with anything more elaborate.

BONUS

To use up the rest of the chicken, rather than freezing it away, I took the largest of the chicken breasts, took it off the bone and spread the top with about a teaspoon of Hellman’s mayonnaise. Then, the mayonnaise coated breast was dipped into a few tablespoons of Italian seasoned breadcrumbs. I roasted the breast along with all four of the ribs. Since I left quite a bit of meat on the ribs, I let them cool and then put them in a freezer bag. Later in the week or the week after that, I’ll make a small (four cup) batch of chicken stock with the ribs and use them in a pot of chicken noodle soup. I even have egg noodles in the pantry to add to the soup.

Since the boneless breast was so large (~350 gm) I cut it in half and will have two meals.

The smaller breast and other trimmings were ground up (I had about 400 gms of meat) and turned into three chicken patties/burgers.

Pretty economical for an investment of $6.35 and some time.

Chicken and Dumplings … with Rolled Noodles (Trial #2)

Rarely have I made a dish that was as satisfying in the preparation as it was in tasting the finished product.

Chicken and dumplings is a hearty comfort dish … a glorious chicken stew with a creamy texture filled with tender shredded chicken and vegetables. The ‘dumplings’ may be either drop biscuits, which I’ve made before, or rolled noodles. In both cases, the starch is added to the stew in the last 10-15 minutes and cooked. Achieving the perfect balance of dumplings/noodles and stew may be a challenge. On my first attempt I didn’t account for the amount of stock that would be absorbed by the dumplings during steaming. The result was unsatisfyingly dry even if the dish itself was delicious.

This trial was perfection. (I had extra stock in reserve, just in case.)

I started with a whole fresh Prime chicken, bought on sale at my local Freshco, and meant for roasting. After cutting the chicken into pieces, I used the two breasts, wing tips and the back for making the stock. The two legs and the wings were set aside for roasting.

The recipe I used was one I found on YouTube for “Old Fashioned Chicken and Dumplings”. It was based on an Emeril Lagasse recipe according to the accreditation given there. After reading the comments, I halved the amount of roux (1/4 cup butter and 1/3 cup flour) I added to the stew, because I didn’t want it to be overly thick to start with. And, since I knew there were going to be leftovers, I didn’t want the inevitable thickening to adversely affect the dish.

I rewrote the recipe and am sharing it here in case anyone has difficulties accessing the version on YouTube.

Old Fashioned Chicken and Dumplings – serves 4-6
Adapted from an Emeril Lagasse recipe for chicken and dumplings.

For the chicken

2 split chicken breasts, on the bone with skin, about 3 lbs*
8 cups water
2 bay leaves
1 1/2 tsp salt
3 celery stalks, medium dice
3 carrots, medium dice
1 medium onion, medium dice**
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp black pepper
1/4 tsp garlic powder
1 stick (1/2 cup) butter***
2/3 cup AP flour***
1/4 cup heavy whipping cream
1/2 cup frozen peas

* I used two split, bone in chicken breasts, the back and the tips of the two wings

** I didn’t have any onions so I used the white part of four green onions, sliced about 1/3 of an inch thick which gave me about 1/4 cup of onions.

*** I thought that the amount of roux used made the chicken and dumplings look too thick in the video so I reduced the butter to 1/4 cup and the flour to 1/3 cup.

Cooking the chicken

In a large pot or dutch oven, add in the chicken, water, salt and bay leaves. Bring to a medium boil, skimming off the scum as it rises to the surface, cover and cook over medium heat for 45 minutes. Don’t boil too hard, or too much water will evaporate. (NOTE: You can cover the pot and avoid the issue altogether.)

Prepare the vegetables and dumplings while this is happening.

For the dumplings

1 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp butter
1/2 cup milk

Shredding the cooked chicken/adding the veggies

After the chicken has cooked for 45 minutes, remove it to a plate and let cool before shredding. Discard the skin and bones. Remove the bay leaves from the stock and discard.

Add in the chopped vegetables and cook for 10 minutes.

Making the dumplings

In a glass measuring cup, heat the milk and butter just until butter is melted. In a medium bowl, combine flour, baking powder and salt. Add in the milk and butter mixture and stir with a fork just until combined. Dough should be soft. Turn out onto a floured surface and knead just a few times to make it come together. Don’t over knead or your noodles will be tough. Roll out the dough to 1/8″ thick and cut into 1″ strips and then into 3-4″ pieces. If you think you’ll be waiting for more than 5 minutes or so to add the noodles, cover them with a damp towel.

Making the roux

In a separate small saucepan, melt butter and whisk in flour. Cook over medium heat for a minute or so, stirring constantly to create a roux. Gradually add in about half a cup of stock at a time until you’ve thinned out the roux a bit.

Add roux mixture to the stock with the vegetables and whisk until no lumps remain. Add in the whipping cream and frozen peas.

Adding the dumplings

Bring the stew to a light boil and add in the dumplings, one by one. Stir gently, cover and cook for 10 minutes or until dumplings are tender and done.

Finishing up

Take the pot off the heat and add the shredded chicken back in. Stir to heat the chicken through, TASTE for seasoning and add additional salt and pepper, if needed, then serve.

As I placed the cherry red dutch oven on the kitchen table for serving, I wished that my small family was gathered around, empty bowls and spoons in hand, ready to dig in.

Convenience Foods: Buffalo Chicken Wings

Convenience foods are … convenient.

However, you have to factor in the price you’re paying for that convenience and decide if it’s worth the trade-off.

In this case, I picked up a package of prepared Buffalo chicken wings (hot sauce and Parmesan garlic sauce included) on sale and said ‘the heck with it’. Especially as raw chicken wings are rarely ‘on sale’ and even if they ARE, you still have to coat/bread, bake, make the sauces etc. At 4-6 whole wings (8-12 pieces) per serving size, the package barely serves two people as a meal, if that’s all you’re having, but I stretched things with a lot of raw veggies like carrot sticks and broccoli florettes. I used Ranch dressing as a dip for the veggies and saved the garlic sauce for another purpose. Instead of french fries as a starch side dish, I made crispy skin-on smashed potatoes.

And I feasted.

A more modest dessert of one of my Jammie Dodgers and my Sunday meal was a success.

Other convenience foods I buy and use are onion rings, tater tots and canned inari sushi. And if that last one seems a bit out of left field … well there’s a reason.

Later

Battered, Crumbed and Baked … Chicken Tenders

I’ve made these tenders before, but it’s been a while, and I don’t know that I put enough emphasis on the positive aspects of the technique involved.

The usual 3 dish (seasoned flour, beaten egg and seasoned bread crumbs) method for preparing these tenders/fingers, or even chicken cutlets, usually ends up with flour and beaten egg to discard. By combining the flour and egg (only ONE) into a single step, along with some flavourings, the wastage is minimized. You can easily batter up to one pound of chicken pieces in the batter. You may also reduce the crumb wastage by judicious addition of the crumbs over the top of your chicken pieces. Another feature of this technique is the addition of the mustard, for flavour, and the mayonnaise, for moisture retention. In the past, I’ve spread mayonnaise or Miracle Whip over the top of a skinless chicken breast and then dipped the breast into seasoned bread crumbs and baking. This is incorporated into the technique.

Battered, Crumbed and Baked Chicken Tenders – for 2

250 gm /1/2 lb chicken tenders or skinless and boned thighs, cut in half, try to get all your chicken about the same thickness
~ 1/2 cup seasoned Italian breadcrumbs

Batter – makes enough batter for 500 gm/1 lb of chicken tenders

1 egg
1 tbsp mayonnaise
1 1/2 tbsp Dijon mustard (or any other mustard of choice)
2 tbsp flour
1/2 tsp salt
1/8 tsp freshly ground black pepper

oil spray or vegetable oil

Preheat oven to 200C/390F, spray a baking sheet with vegetable spray or brush on a thin layer of vegetable oil. If using parchment paper, to reduce cleaning, you should still use the spray/oil as it will help promote browning.

In a metal pie tin, add your bread crumbs and set aside.

Place the batter ingredients in a medium sized, shallow bowl (a 1 lb margarine tub works for me) and whisk with a fork until combined.

Add the chicken pieces, a few at a time, to the batter, using a fork to turn the chicken over to coat both sides, and letting the excess drip off. Transfer the chicken pieces, still using the fork, to the bread crumbs and shake the pie tin back and forth gently to help coat the bottom of the chicken with the crumbs. With clean dry fingers, sprinkle some of the bread crumbs over the top of the chicken pieces, then gently turn them over to make sure all sides are crumbed.

Place the crumbed chicken onto the prepared baking sheet.

Bake for 15-20 minutes depending on thickness. You may want to turn over the pieces about half way through the baking to get both sides crisped and slightly browned. Don’t bake too long or any thinner parts of the chicken will dry out.

Serve immediately with dipping sauce of your choice. ie honey mustard, ranch dressing or spicy Sriracha mayo.

Sriracha Mayo – serves 1

1 tbsp of your favourite mayonnaise
Sriracha, to taste

Since I’m cooking for one, I utilize whatever mixing vessels are available, nearby … usually in my draining board.

The price tag was to remind me that I bought 0.856 kg of boneless, skinless chicken breasts for $10. The cutlets below served three and I have over a half kilogram chicken left.

Pantry/Freezer Clearout – Chocolate Digestive Biscuits

It’s always fun when you have all the ingredients for something that catches your eye.

I saw these delicious looking biscuits on one of the FB food groups I belong to. When I checked out the link I found that the recipe used whole wheat flour and fine porridge oats and not all purpose flour. I happened to have some leftover finely ground rolled oats, from a previous sourdough bread bake, in my pantry, so it was a win-win situation. Cookies/biscuits AND it used up another item from my pantry. The recipe, as posted by Paul Hollywood, seems to be similar to the McVitie brand of biscuits.

Paul Hollywood’s Chocolate Digestive Biscuits

 

  

Review: Just a touch of sweetness. I used a 72% dark cocoa chocolate for the coating but if you want something sweeter, a milk chocolate would be tasty as well.

Sometimes, my cooking choice is designed around using up a specific ingredient. Like  the cream of wheat dumplings (Hungarian grizgaluska) I made with the last 3/4 cup of cream of wheat in my pantry. And the pot of chicken stock made with a chicken carcass, a few chicken backs and about a dozen chicken thigh bones that I ran across, as I was transferring the contents of the upstairs freezer to the basement one. I served the dumplings in the resulting soup.

 

Chicken Shawarma – Take 2

I love the taste of a shawarma.

Whether it’s the chicken or the beef/lamb mixture my local place makes, seeing those thin strips of meat shaved off their rotating meat tower and briefly browned off before being placed in a warmed pita bread with a generous drizzle of sauce (tzatziki, hummus, tahini or garlic) is a treat …  and it’s all delicious, especially served with a large portion of french fries, fresh out of the deep fryer. I ate my home made version with hashed browned patties from my freezer.

By the way, gyros is the Greek name for what they call shawarma in the Middle East. It’s all spiced meat.

I got this recipe from the Titli’s Busy Kitchen web site. There’s a great video that goes with it.

If you’ve never heard of Titli, she’s an amazingly vivacious and fun cook to watch. One day I WILL make that mujaddara, a tasty brown or green lentil and rice dish that I first ate in a local Lebanese restaurant and just loved!

Mise en place … lots of spices go into the marinade, but I had them all in my pantry, except the fenugreek seeds, which I bought to order and ground up in my coffee grinder so it was nice and fresh and pungent. The chicken breast was briefly thawed in the microwave so it was still mostly frozen but I was able to shave very thin slices with a sharp knife.

Two to three hours of marination is plenty for this thinly sliced chicken breast, even though the recipe recommends overnight. I found that the meat fell apart while cooking the next day and the texture was lacking. I also added all the marinade along with the meat when I pan fried it, which may have resulted in the meat being overcooked.

In the interest of absolute honesty, it’s not QUITE the same flavour as the ones I used to buy for my mom at my local establishment, but they’ve priced themselves out of my business and reduced the amount of french fries they used to serve, by about 25%. So this is a good substitute. Give it a try. (Just don’t marinate your meat too long if you’re using chicken breast.)

The tahini sauce is a winner. Use it as a dip for crunchy veggies and sandwich spreads. You’ll be pleased.

Asparagus and Chicken Fettuccine Alfredo with Greek Yogurt

Work’s been good this past month so I was feeling a bit ‘spendy’ when I went grocery shopping.

My grocery list had ONE item on it … MILK … but I ended up spending $60 on various extras including a box of ice cream drumsticks. (SO bad … but it was a PROMO sale.)

I decided to skip replenishing my stock of potatoes so meals in the week ahead are going to feature pasta and rice side dishes. I was going to start with a chicken Alfredo. Unfortunately, it turned out that that carton of whipping cream that I was sure I had in the back of the fridge … wasn’t there.

Substitution time.

A fast search on the net and I ran across a recipe for an Alfredo sauce using Greek yogurt. I also added a couple of ounces of cream cheese and, of course, Parmesan cheese, to the sauce.

Greek yogurt … I had strained it previously because I wanted a nice thick yogurt for something else, so I had to add more pasta water than expected to thin it down enough for the recipe below.

The result was delicious, and I didn’t miss the whipping cream at all.

Fettuccine Alfredo with Asparagus and Chicken – serves 4

300 gm fettuccine, linguine or spaghetti pasta
1/2 pound (~230 gm) chicken breast, cubed**
1/2 pound (~230 gm) asparagus stalks, cut into 1 1/2-2 inch pieces

** I had a couple of chicken cutlets that I had prepped and frozen, so I used those.

Cook pasta according to the package directions. Drain in a colander over a bowl. Reserve about a cup of the pasta water for use in the Alfredo sauce below. You’ll start with 1/4 cup but if your sauce tightens up you may need to add more.

NOTE: An easy way to cook your asparagus is to add it to the pot of pasta for the last 3 minutes of cooking time. It will be tender but still have a bit of crunch and retain its green colour.

Greek Yogurt Alfredo Sauce

1 tbsp unsalted butter
1 tbsp olive oil
1/4 tsp salt
1/8 tsp coarsely ground black pepper (use white pepper if you want a whiter sauce)
1 clove garlic, finely minced
1/4 cup white wine (or pasta water, vegetable broth or chicken broth; the broth will make the sauce less white)
2 oz (~60 gm) Philadelphia cream cheese, cubed
1 oz (~30 gm, 1/2 cup) shredded Parmesan cheese
1/2 cup Greek yogurt

Additional grated Parmesan cheese, for garnish

Melt the butter and olive oil in a saute pan over medium-high heat. Add the diced chicken and asparagus and sprinkle the salt and pepper over the top. Saute until the chicken is lightly golden and no longer pink inside and the asparagus is tender, but still a bit crunchy. Remove the chicken and asparagus to a small bowl and reserve.

Lower the heat under the saute pan to medium and add the minced garlic. Stir and cook for 1 minute.

Stir in the wine (or pasta water) and scrape the bottom of the pan to bring up the fond (bits of browned chicken and garlic). Whisk in the cubed cream cheese until it melts into a ‘sauce’. You may want to add a bit more pasta water at this point to help. Remove the pan from the heat and let it sit for 2 minutes to cool enough that the yogurt won’t curdle.

Whisk in the yogurt and the grated Parmesan cheese and then return the pan to the stove over medium-low heat. Add the reserved chicken and asparagus and stir constantly until the Parmesan is mostly melted into the sauce, 3-4 minutes. Do not let the sauce come to a simmer or boil as this could cause it to curdle.

Add the cooked pasta to the saute pan and stir so that the sauce will coat the pasta. Add additional pasta water if needed to thin the sauce.

Serve and garnish with additional grated Parmesan cheese, if desired.