CHICKEN ROLL-UPS WITH ASPARAGUS

Posted in Poultry by sallybr

The inspiration for this recipe came from Alex Snodgrass’ cookbook The Defined Dish, a favorite of mine. It was designed as a Paleo or Whole30 version, but I modified it to our style of cooking and we both loved the results.

CHICKEN ROLL-UPS WITH ASPARAGUS
(inspired by The Defined Dish)

makes 4 roll-ups, recipe can be doubled

2 chicken breasts, sliced in half lengthwise and pounded thin
4 slices prosciutto
2 tablespoons Dijon mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 bunch asparagus, trimmed to fit the size of the roll-ups
4 fresh sage leaves
¼ cup all-purpose flour
¼ cup grapeseed oil + 1 tablespoon
1 shallot, minced
1 carrot, very finely diced
½ cup chicken broth
¼ cup dry white wine
juice of half a lemon

On a cutting board, arrange the prosciutto slices next to one another and layer one chicken cutlet on top of each slice. Spread a thin layer of the mustard on the top of each cutlet. Lightly season with salt and pepper. Lay 3 stalks of asparagus at the bottom, perpendicular to the cutlet . Use the prosciutto to gently roll the chicken and asparagus into little bundles, flipping the rolls over so the seam side faces up. Place a sage leaf on top of the seam and thread a toothpick through it to fasten the chicken roll together and secure the sage leaf on top. Pour the flour onto a large plate. Gently roll each bundle to coat lightly, shaking off the excess.

In an oven-safe skillet over medium-high heat, heat ¼ cup of the olive oil. Place the roll-ups in the skillet sage-side down and cook until golden brown and crispy, 3 to 4 minutes. Flip the bundles over and crisp the other side, cooking for an additional 3 to 4 minutes. Transfer the browned roll-ups to a plate. Wipe the skillet dry and heat the remaining 1 tablespoon of olive oil over medium heat. Add the shallot and carrot pieces and cook until fragrant. Add the chicken broth, white wine, and lemon juice and bring the mixture to a simmer. Nestle the bundles into the sauce, sage-side up, then transfer the pan to the oven, uncovered. Bake until the chicken is cooked through and the asparagus is tender, 10 to 12 minutes. To serve, remove the toothpicks and spoon the pan sauce over the roll-ups.

ENJOY!

to print the recipe, click here

Comments: I made this just for me and the husband, so four were enough, but if you intend to use it for a dinner party, or you have a big family, just double it all. It is elegant and quite flavorful. I also love the fact that the asparagus could go in without any pre-cooking, making it so easy. Delicious recipe, definitely goes into our rotation!

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2Jun2024

CHICKEN FAJITA BITES AND A COOKBOOK REVIEW

Posted in Appetizers, Cookbook Reviews, Pizzas & Small Dishes, Poultry by sallybr

Not too long ago I bought a new cookbook (surprised?) called BRILLIANT BITES, by Maegan Brown, also known as The BakerMama. I found myself getting amazed by each and every recipe because they were for the most part quite unusual and so creative. Have you ever imagined making cacio e pepe pasta in appetizer shape? I bet you haven’t. We don’t host dinner parties that often anymore, but appetizers can be fun to make and even if you are not hosting, you could conceivably make a meal out of three or four appetizer options. I contacted Maegan and asked her permission to share one of the recipe of her cool cookbook. Here I am to offer you Chicken Fajita Bites, colorful and oh so tasty!

CHICKEN FAJITA BITES
(printed with permission from Maegan Brown’s Brilliant Bites)

6 red mini sweet peppers, 4 whole and 2 finely chopped
6 yellow mini sweet peppers, 4 whole and 2 finely chopped
6 orange mini sweet peppers, 4 whole and 2 finely chopped
2 tablespoons olive oil
¼ medium onion, finely chopped
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
4 boneless, skinless chicken tenders, finely chopped
2 tablespoons fresh lime juice
1 cup (112 g) shredded Mexican-style cheese blend
Chopped fresh cilantro, for garnishing
Key lime wedges, for serving (optional)

Sour Cream Avocado Sauce
¼ cup (55 g) well-mashed avocado (about ½ avocado)
¼ cup (60 ml) sour cream
1 tablespoon fresh lime juice
½ teaspoon kosher salt, or to taste

To make the chicken fajita bites: Heat the oven to 400°F. Line a 13 x 9-inch baking sheet with foil and spray with nonstick cooking spray. Slice each whole mini pepper in half lengthwise, leaving the stem intact, and remove any seeds and pith. Slice a small sliver off the back of each half so that it sits flat on the baking sheet (I omitted this step) being careful not to slice all the way through. Arrange the peppers in a single layer, cut sides up, on the prepared baking sheet.

Heat the oil in a large skillet over medium-high heat. Add the chopped peppers and onion and cook and stir until just tender, about 4 minutes. Transfer to a bowl. In a small bowl, whisk together the paprika, chili powder, cumin, and 1 teaspoon salt until well combined. Add the chopped chicken to a large bowl and toss it with the 2 tablespoons lime juice, then add the seasoning mixture to the bowl and thoroughly coat the chicken.

Add the chicken to the same skillet the peppers and onion were cooked in and cook over medium-high heat, stirring occasionally, until the chicken is cooked all the way through, about 4 minutes. Return the peppers and onion to the skillet and toss to combine with the chicken. Remove from the heat.

Completely fill each mini pepper half with the chicken fajita mixture, then top with a little shredded cheese. Bake for 13 to 15 minutes, until the cheese melts and the peppers are soft. Meanwhile, make the sour cream avocado sauce: In a medium bowl, whisk together all the sauce ingredients until well combined. Drizzle some of the sauce onto each bite, garnish with a sprinkle of fresh cilantro, and serve with lime wedges (if using) for squeezing.

ENJOY!

to print the recipe, click here

Comments: My only modification of the recipe was to use ground chicken instead of chicken breasts, because I happened to have some in the fridge waiting for a good opportunity to shine. And shine it did. Super tasty little bites, that will also stand on their own without the sauce if you want to make it simpler. But the sauce takes it to a much tastier level, so I don’t recommend you skip it.

Now for a little review of Maegan’s cookbook…

The book offers 70 appetizer bites, divided in 6 categories. I will list them below and include some of my favorites because of their cute or unusual factor… So many called my name!

PARTY BITES… The Chicken Fajita Bites are from this first chapter, and I they are so adorable, I actually made them as a light lunch for me and hubby on a Saturday. They were perfect! From this chapter my favorites are: Cacio e Pepe (so unusual and cute), Sushi Taco Bites (I absolutely MUST make them), Steak Frite Bites, and Chopped Kale Caesar Salad Cups.

HOLIDAY BITES… I just fell in love with every single one in this group! It starts with Birthday Cake Cookie Bites with Party Hats! How can you resist them? Below a little screenshot straight from the book.

The whole chapter is one cute recipe after another… Love Bug Bites, Mini-Muffins Many Ways, Jack-o-Lantern Mac and Cheese Bites, Bow-Tie Antipasto Bites (coolest appetizer ever), Pumpkin Pie Bites (gorgeous), Candy Cane & Snowman Caprese Bites, just to name a few.

BREAKFAST BITES… Eggs Benedict Bites (so creative!), Dutch Baby Bites, Smoked Salmon Bagel Bites, and get this: Chocolate Babka Bites… I honestly want to bake the whole collection in this chapter!

SNACK BITES… She describes this chapter as a fun twist on everyday snacks. I give you a few examples: BLT Grilled Cheese Bites, Popcorn Bites, Loaded Baked Potato Chips, and Monte Cristo Cracker Bites. All presentations are super cute!

DESSERT BITES… Hard to pick favorites here! Baklava Bites, Chocolate Chip Cookie Cannoli Bites, Crepe Bites (I fell in love with those and share a screenshot of the book below), Coconut Key Lime Pie Bites might be the cutest little bites ever…

SAVVY SIPS… This is the only chapter that does not really work for me, as I don’t drink cocktails, but if you love them and have guests who do, you’ll find quite a collection, from Espresso Smore’tini to Mango Mai Tai, Pina Colada Popsicle Shots, and Eggnog Bites.

Well, I hope you consider getting this great cookbook before your next dinner party! Totally worth it!

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11May2024

MINI-TURKEY LOAVES WITH MUSHROOMS

Posted in Poultry by sallybr

I make turkey loaf often, one of those dishes in constant rotation. My default recipe is this one, but this time I wanted to change things around and make them in cute individual portions. They cook faster and it makes dinner feel a little more special. Not easy to make brown food look good, but here we go… The pan I used to bake them is available here.

MINI-TURKEY LOAVES WITH MUSHROOMS
(from The Bewitching Kitchen)

1 + 1/2 pound ground turkey
8 ounces cremini mushrooms, chopped in the food processor
1 medium shallot, finely chopped
1 tablespoon oil
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 cup almond flour
1 egg, lightly beaten

for coating:
1/4 cup ketchup
2 tsp Worcestershire sauce
2 tsp brown sugar
1 tsp white vinegar

Heat oven to 350F.

Heat oil in a large skillet over medium-low heat. Add the shallot and cook, stirring occasionally, until softened; about 5 minutes. Add the mushrooms and cook until they release their moisture and start to brown. Season lightly with salt and pepper. Reserve to cool. You can make this a couple of days in advance and keep in the fridge.

In a large bowl, combine the ground turkey, the sautee vegetables and all other ingredients. Divide the mixture in small portions that will fit in a small loaf pan, you can also use large muffin tins. Bake for 25 minutes, then make the coating glaze by mixing all ingredients in a small bowl. Brush the surface of the little loaves, increase heat to 400F and cook for an additional 10 minutes or so. Internal temperature should be 170F. Let the loaves rest for 10 minutes before removing from the pan.

ENJOY!

to print the recipe, click here

Comments: These will most certainly be at our table often. It is great to have a turkey loaf that cooks faster and looks so adorable on the plate. It also warms up nicely for leftovers next day. I often make turkey burgers with mushrooms but use them raw in the patties. They do release a lot of moisture during grilling, so I might try sautéing them to dry a bit first. These loaves ended up super moist and flavorful. We enjoyed them with broccoli and sweet potato fries.

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27Feb2024

ROASTED CHICKEN THIGHS WITH FRESH TURMERIC MARINADE

Posted in Poultry by sallybr

This was my first time using fresh turmeric root, but will definitely not be the last!

ROASTED CHICKEN THIGHS WITH FRESH TURMERIC MARINADE
(adapted from No Crumbs Left)

1 tablespoon paprika
1 tablespoon ground coriander
2 teaspoons smoked paprika
2 teaspoons Aleppo pepper
1 teaspoons ground sumac
2 tablespoons grated fresh ginger
2 tablespoons grated fresh turmeric
8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 cup full-fat unsweetened coconut milk
⅓ cup olive oil
juice of one large lemon

In a small bowl, stir together the hot paprika, coriander, smoked paprika, Aleppo pepper and sumac.

Arrange the chicken thighs in a shallow container and sprinkle with 1 teaspoon of the salt. In a medium bowl, stir together the coconut milk, olive oil, lime juice, ginger, turmeric, and the remaining teaspoon of salt. Stir in the dry spice blend. Set aside about ½ cup of the marinade and refrigerate, then pour the remaining marinade over the chicken. Cover the chicken and refrigerate for at least 3 hours or up to overnight.

Heat the oven to 350°F. Line a large baking sheet with non-stick aluminum foil. Remove the marinated chicken from the refrigerator and let it come to room temperature.

Put the chicken, with its marinade, on the prepared baking sheet and bake covered for 45 minutes, or until starting to turn golden. Remove the baking sheet from the oven. Without disturbing the chicken, carefully pour the juices from the pan into a small bowl. Baste the chicken by spooning the juices over, then return the chicken to the oven, increase the temperature to 400F and bake for 20 minutes more or until golden brown.

Pour the reserved marinade into a small saucepan and simmer over medium heat until it has reduced by half. Serve the chicken drizzled with the reduced sauce.

ENJOY!

to print the recipe, click here

Comments: The inspiration for this recipe came from one of my favorite cookbooks, No Crumbs Left, by Terri Turner. Fresh turmeric has such amazing color, but be careful, it will stain your hands and fabric pretty badly. The chicken was moist and super flavorful, the mixture of spices did not overwhelm it at all. I have to admit that I reduced them quite a bit from the original recipe because we tend to like moderation when adding spices to our food. Teri recommends juicing both the ginger and the turmeric, but I decided it was way too much trouble to go through that. And quite messy too. If you have her cookbook, consider giving her method a try. If you don’t have her cookbook, you need to get it, totally worth it. Available here.

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6Feb2024

CHINESE-STYLE ORANGE CHICKEN GOES LIGHT

Posted in Poultry by sallybr

We all know how tasty the classic Chinese-American concoction can be, but we also know that it is a true “caloric-bomb”. The chicken pieces are usually breaded, fried, and coated with a super sweet sticky sauce. Not that there’s anything wrong with it, but I normally refrain from ordering it when I go out for Chinese food. Not too long ago I saw this version on Averie Cooks, and made it for us.

CHINESE-STYLE ORANGE CHICKEN
(slightly modified from Averie Cooks)

1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
1/4 cup cornstarch
2 tablespoons toasted sesame oil
2 tablespoons olive oil
2 large oranges, juiced; plus more orange juice if necessary
1/3 cup tamari sauce (or light soy sauce)
1/4 cup honey
fresh cilantro to taste
additional salt to taste (optional)

To a large bowl or ziptop plastic bag, add the chicken, cornstarch, and toss or shake the bag to coat the chicken evenly; set aside. You may not need all the cornstarch. Try to go for a very light coating.

In a large skillet, add the oils, orange juice, soy sauce, honey, and the chicken pieces. Turn the heat to medium, and cook until chicken is done and cooked through; flip chicken and stir constantly. If the sauce is tightening or thickening up too much before the chicken has cooked through, add additional orange juice to thin it and keep stirring. Garnish with cilantro and serve immediately. Adjust seasoning with salt if needed.

ENJOY!

to print the recipe, click here

Comments: The original recipe called for double amount of cornstarch and the sauce became way too thick and almost unpleasant to our taste. I suggest you go for the minimum amount that will still coat the pieces of chicken very very lightly. The sauce will still thicken upon refrigeration, so leftovers will have to be gently warmed with some water or orange juice to bring it to a saucy consistency. The interesting bit of this recipe is that you don’t need to sautee the chicken pieces first, so essentially zero mess on the stove, and pretty nice texture on the meat, I was pleasantly surprised. Give it a try, and you might love it too!

The chicken tasted light and fresh, but it was still quite substantial as a main dish. We had it with white rice and pan-steamed broccoli, a recipe I cook probably once a week ever since I first blogged about it (check it out here). This is a simpler version, I just add olive oil and lemon juice after cooking.

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