Grilled Buttermilk Chicken

The buttermilk will leave a slight tang to this chicken which is nicely balanced with the garlic and herbs. The buttermilk will also impart a nice, juicy tenderness to the chicken.



Grilled Buttermilk Chicken (Adapted from Martha Stewart)

1 whole chicken, cut up into quarters (or you can also use bone in, skin on chicken thighs, drumsticks, chicken breasts)
4 smashed garlic cloves
1/3 cup fresh rosemary and/or thyme (use less if using dried variations)
~3cups of buttermilk

Combine buttermilk, garlic, rosemary and/or thyme, salt and pepper in a large gallon size resealable plastic bag (or alternatively a container with a tight fitting lid.) Once the marinade has combined, add chicken. Toss and turn the chicken in the marinade to ensure that it is fully coated in the buttermilk mixture.

Place the sealed bag or container in the lowest shelf of the refridgerator. The chicken and marinade can be left undisturbed for a minimum of four hours or at the most overnight. Remove the chicken from the refridgerator 30 minutes prior to cooking.

Preheat the grill to medium, designating half of the grill to a direct heat zone, and reserving half of the grill for indirect heat. Brush the grates of the grill with oil.

Remove the chicken from the grill and place skin side down over direct heat. Allow the chicken to cook for ten minutes and then flip. Cook for a few more minutes and move the chicken towards the indirect heat zone (the other side of the grill.)

Once the chicken has good color and the skin looks relatively done, that is the time to move the chicken to the indirect heat. The insides will continue to cook, without charring the outside. Make sure the cover to the grill is closed top keep all of the heat trapped inside.

Using a meat thermometer, continue to monitor the temperature until it reaches 165 degrees internally. Remove the chicken to a serving platter and let rest for about 10 minutes before enjoying so that the juices have time to redistribute. This will ensure your chicken is juicy and moist.



**The foil packets on the left would be baked potatoes on the grill. They are very quick and easy, simply select and scrub the outside of the potato so it has been cleaned. Slice the potatoe lengthwise and between the two slices put a big slice of white or yellow onion and a tablespoon of butter. Wrap each potato individually in aluminum foil and grill for about 40 minutes. The potatoes don't have to be directly over high heat, but not way off to the side, they should be in the medium zone.

Grilled Chicken Legs

As summer gratefully draws closer and closer, I think most grill owners take advantage of the nice weather and fire it up! I want to do a how to on some basic's that are very easy, they are not rocket science, but if you do not grill often, it can be kind of daunting. I know, I've been there (sometimes I'm still kind of there I think :)

This how to can be applied to chicken legs as well as chicken breasts and thighs.

Fire up the grill, mine is a 4 burner. I usually turn on three of the four burners to medium high, the fourth one I leave off so later in the cooking process I can move the chicken to an area of indirect heat. Close the top of the grill, do not leave open.

Step One: Unwrap chicken

Step Two: Sprinkle the chicken on all sides with a seasoning or salt and pepper. I usually use Penzeys Poultry Seasoning or Penzeys BBQ 3000. Use whatever you'd like.

Step Three: Move outside to the grill and place the chicken, skin side down if grilling a breast or thigh, over direct heat. You really want to get some good color on the outside and some fancy grill marks on your chicken to make it look as tasty as it's going to taste! Close the top of the grill, do not leave open.

Step Four: Turn your chicken legs after a few minutes, and work on getting some good color on the other sides also. Close the top of the grill again.

Step Five: Once the outside looks golden and delicious, move the chicken to indirect heat (the side of the grill that does have the burners turned on.) Close the top of the grill again. Moving the chicken to indirect heat utilizes the heat of the grill, kind of like an oven. It keeps cooking without burning the outside of the meat.

Step Six: When in doubt, use a meat thermometer. The goal for chicken is 165 degrees. When you pierce the flesh, juices should run clear. But if the sunshine is bright outside, it may be hard to see, so try a thermometer.

Once you have achieved 165 degrees, pull your chicken off to your serving platter. Let the chicken rest for a few minutes before serving.

*This same process can be done on a charcoal grill, when moving the chicken to indirect heat, use the perimeter of the charcoal grill not the center where the direct heat is the most intense.

*If you are using a sauce like barbecue or other sweet sauce, baste your chicken with it towards the end of the cooking time. The sugars will burn if added to early.

Quick Sesame Ginger Chicken

This may be cheating, but when you are busy-you're busy! I will volunteer to take advantage of any quick shortcuts I can take, and if the Lotus Restaurant makes such tasty and delicious sauces for purchase for home use, I'll take their help also. While you may not have the Lotus Restaurant brand sauces at your grocery store, you might-I don't know how wide their distribution is, but there are a plethora of sauces like this one out there-just pick your favorite!

This isn't rocket science, it's not even really that original, however it is tasty and a good way to get some healthy proteins and vegetables. This was great the next day at work also.

Quick Sesame Ginger Chicken

2-3 chicken breasts, sliced into random sized pieces
Stir Fry Veggies of your choice, good options include peppers, pea pods, carrots
prepared brown or white rice
1 tsp. chopped fresh ginger
Ginger sauce (or other sauce of your liking)

Saute Chicken breasts in a little bit of olive oil until opaque and cooked through at 165 degrees if you use a thermometer. Remove chicken from pan and add veggies and ginger and saute quickly (adding a dash of olive oil if needed,) make sure not to overcook. The vegetables should be bright in color and crisp, they will continue to cook a bit when the chicken is returned to the pan.

Return the chicken to the pan and toss to combine. Add the sauce of your choosing, as mentioned I chose a sweet ginger sauce. If you like a little sauce, use a little. If you like more, use more. This is an easy and flexible dish that can be tailored to your liking.

Serve over prepared rice and garnish with sesame seeds.

Chicken and Dried Cherry Pasta Salad

I am warning you, please be aware that this...is...addictive. It'll be hard to put your fork down, your friends will want more if you share (and you should!) All kidding aside, this is a copy-cat recipe inspired by D'Amico & Sons restaurant and catering. There are locations I believe in MN and FL, if you come accross one, stop by and pay them a visit, their food is delicious.

This pasta salad is perfect for get-togethers and for work lunches and for everything else. You can also make this with turkey as the original recipe does.

Chicken and Dried Cherry Pasta Salad
(From: D'Amico and Sons )

POPPY SEED DRESSING:
2 cups mayonnaise
2 tbsp Dijon mustard
1/4 cup powdered sugar
1 oz champagne vinegar
1 oz water
1/2 tsp black pepper, ground fine
1/2 tsp poppy seeds
2 tsp kosher salt

SALAD:
1 lb rotelle pasta cooked
1 tbsp olive oil
8 oz cooked and diced chicken breasts (into 1/2 inch cubes)
5 oz dried cherries
1/2 cup yellow onions, medium diced
1/2 cup celery, medium diced
1/2 cup toasted sliced almonds

Mix together all the ingredients for the dressing completely; set aside.

Cook the pasta al dente, drain, toss in olive oil and cool completely.

Combine pasta, chicken, cherries, celery and half of the almonds in a large bowl. Mix in dressing to desired consistency. Taste for salt and adjust if necessary.

Transfer to a serving dish and top with the remaining almonds.

Chicken and Corn Chowder

 

As the weather warms here in MN I was trying to get my fill of soups before the much anticipated spring makes it's first appearance. I love soups, but as the weather gets warmer, I think of them less and less. This was a lovely new soup to add to my arsenal of recipes. Be careful in the beginning to not overcook the veggies, I think I did that a little but I like my veggies a little more crisp and crunchy rather than a more cooked vegetable. I also have chosen to add some ground chipotle powder to the soup to add a little bit of a kick. This gave it sort of a southwest flair.

A chowder is typically thickened with flour and milk as it's base. There are more than a few speculations as to where the term chowder comes from. It could be French, Latin, English, or other languages. Either way, to me it just usually means good eats.

Chicken Corn Chowder (from My Kitchen Cafe)

2 Tbsp extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
2 jalapenos, finely chopped (seeded and membrane removed)
1/4 cup thinly chopped or sliced ham
3 cloves garlic, minced
28oz chicken stock
3 Tbsp flour
3 ears of fresh corn kernels, or 1 1/2 cups frozen kernels
2 large chicken breasts, cooked and shredded or diced
4 oz softened cream cheese, until almost melted
1 cup of milk
1 tsp salt
1 tsp black pepper
Chipotle pepper to taste, ground (if using)
1 cup shredded cheddar cheese

Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion, and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. In a small bowl or a measuring cup, whisk the flour into the chicken stock, and then stir into the soup pot. Bring to a low boil and reduce the heat. Whisk together the softened cream cheese and the milk in a bowl until smooth.

Whisk the cream cheese/ milk mixture in the soup along with the salt, pepper, and chipotle pepper (if using.) Simmer on low until serving. Garnish with shredded cheddar cheese

Oven Fried Chicken

Lately these days I have not been terribly motivated in the kitchen to try anything new, and exciting. We did however try this oven fried chicken the other day to try and go a little healthier (gasp right :)

Nonetheless, I think everyone should have in their arsenal a few good basic recipes that you can produce from a number of things that are more than likely hanging around the cupboards and refrigerators-this would be one to add to that list.

Oven Fried Chicken (from Food Network, Paula Deen)

2 cups Panko bread crumbs
1 cup grated Parmesan
4 Tbsp olive oil, divided
2 Tbsp dried or fresh Thyme leaves
Kosher Salt and fresh ground black pepper
1/4 cup Dijon mustard
2 Tbsp water
1 1/2 lbs boneless, skinless chicken breasts, pounded to 1/4" thickness

Preheat oven to 400 degrees. Line a baking sheet with heavy duty aluminum foil and place a cooling/baking rack over the foil and spray lightly with nonstick cooking spray.

In a shallow dish combine bread crumbs, cheese, 2 Tbsp olive oil, thyme, salt and pepper. In a separate shallow dish combine water, dijon mustard, salt and pepper, and remaining olive oil.

Coat each chicken breast with the mustard mixture, and then generously dredge the chicken in the bread crumb mixture. We really liked the crust so we tried to get a really good crust going on! Place each chicken breast on the prepared baking rack.

Bake for 25-30 minutes until the coating is golden brown and a thermometer measures 165 degrees. Serve immediately.

Hawaiian Chicken Skewers

Even though Autumn is in full swing in this neck of the woods, I am still thinking about summer food-kebabs on the grill! I love it! Every time I make these I love them even more. There is something about sweet and sour grilled pineapple, red peppers, and chicken with fried rice that is absolutely perfect. Additionally the leftovers are perfect for bringing to work the next day.

Hawaiian Chicken Skewers (from Sandra Lee)

1/2 cup apple cider vinegar
1/4 cup brown sugar
1 20 oz can pineapple chunks in juice (reserve juice for sauce)
1 Tbsp corn starch (mixed with 1 Tbsp. cold water)
1 red bell pepper (cut into one inch pieces)
1 package boneless skinless chicken thighs
kosher salt and course ground pepper

9-10 bamboo skewers (soaked in water for 30 minutes prior)

Put the reserved pineapple juice, corn starch slurry, brown sugar, and apple cider vinegar in a small saucepan. Bring to a boil and reduce heat and simmer until sauce thickens, this will take about 8 minutes, remove from heat and set aside. If you wish, separate out half of the mixture to use as a dipping sauce for the skewers

Slice the chicken thighs into smaller pieces, about 6 pieces. It's important to keep each piece uniform so they cook evenly. Core and seed the red pepper, cut each piece roughly about the same size, about one inch in size.

Assemble the skewers, alternate the ingredients as you wish. Continue this until all of your ingredients are used up. Sprinkle the skewers with a bit of kosher salt and fresh ground pepper. Then using a basting brush, dip it in the sauce and brush each skewer generously. All of those good flavors will caramelize and make that yummy flavor I love.

At this point I moved to the preheated outdoor grill, of course you could also do this indoors on a grill pan. Since all of the pieces are rather small they will cook quickly. After a few minutes, give each skewer and a little turn to cook evenly. At this point if you prefer you can baste a little more of that sauce on.


Once the skewers are complete, serve over your favorite side, ours is fried rice. Whatever your choice is, I hope you love these :)

Carmelized Chipotle Chicken

This chicken is not for the faint of heart. This recipe packs so much heat and flavor into chicken it is amazing. It’s not a fiery heat but rather a slow and smoky heat, and it’s kind of addicting I must admit-This was delicious. I halved this recipe for the two of us and it was plenty.

This is kind of an homage to the fine institution that has brought so many wonderful recipes and photographs into our home Gourmet magazine will cease publication after the November 2009 issue has been released. At the time of this posting the link to original recipe is current, however the website will remain during transitional times but will then cease to exist. Cheers Gourmet! Thank You!

Caramelized Chipotle Chicken (Gourmet Magazine 09/2009)

1/4 cup extra-virgin olive oil

8 large garlic cloves, thinly sliced (about 1/2 cup)

2 medium onions, chopped (about 2 cups)

1 cup ketchup

2 tablespoons Dijon mustard

2 tablespoons packed dark brown sugar

1/4 cup chopped canned chipotle chiles in adobo (from a 7-ounce can)

1 tablespoon Worcestershire sauce

2 tablespoons cider vinegar

1/2 teaspoon cinnamon

2 whole chickens (about 3 1/2 pounds each), each cut into 8 pieces (again, I only used one 7-piece cut up chicken)

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes. Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.

Preheat oven to 400°F with rack in middle.Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more. (My chicken reached 165° after 30-35 minutes total, use a thermometer as your guide)

Cooks' note: Sauce can be made 1 day ahead and chilled.

General Tso Chicken (Light)

Question, is this your take out order or is this what you made for lunch? Hmmm? Yes its what you made for lunch! Its another Martha recipe-I guess I'm becoming a big fan. I have never ordered this at a restaurant, I'm scared to go out of my comfort zone, but trying this has made me think otherwise. This also makes excellent leftovers for work the next day. This is the lighter version of a Chinese dish seen on almost every lunch and dinner special menu around.

I became slightly curious about the origins of the dish, so I did what any smart gal would do and turned to Google (what did we do without Google in the past?) and my search landed me here. It turns out that General Tso had nothing to do with chicken, absolutely nothing. He fought battles while fighting off dysentary and malaria. This recipe is WAY easier than that.

Lighter General Tso’s Chicken (from Martha Stewart)

1 1/4 cups long-grain rice (I used Minute Rice...Tso what!)
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil

Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Chicken Enchiladas

Martha, Martha, Martha! You did it again. I admit I was doubtful at first...Chicken Enchiladas with creamy green sauce? I don't know! But after careful consideration-I knew you wouldn't steer me wrong. This was a debut attempt at Enchiladas and in my opinion they were a huge hit. I was a little wobbly with flavor happiness that I admit, my photography is a bit off..oh well, next time we'll try again.

I did make a few adaptations right off the bat. I wanted more kick to my enchiladas and it worked perfectly for my taste, feel free to adjust it to fit yours.

Enchiladas with Creamy Green Sauce (Adapted from Martha Stewart )

3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
1 (4 oz) can of diced jalapenos
2 tsp ground adobo chili powder
1 tsp ground cumin
1/2 tsp ground corriander
1/2 cup fresh cilantro, chopped

(**Note: Because it was a bit warmer outside, I didn't want to heat the oven and the whole house for longer than I needed to, so I opted to cook the chicken on the grill. This added extra flavor, which payed off hugely. Prepare the chicken how you like.)

Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa, jalapenos, and cream. Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. In a large bowl, combine chicken and 1/2 cup salsa mixture, adobo chili powder, cumin, and corriander.

Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.

Bake until cheese is browned and salsa is bubbling, 30 to 35 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

This recipe made enough for 17 enchiladas, maybe I didn't put enough filling in each one-but I thought they were a good size. So even better, I put the rest in the freezer for another time.