Baked Chicken Meatballs

I know I've been sporadic at posting over the last year or two. (I blame pregnancy, baby, moving, etc. etc.) But lately I've been motivated to get back here more frequently and put more effort into this space of mine. I started this recipe journal 4 1/2 years ago. 600 recipes later I'm still here and still loving it. I think it's ready for some improvements though. I've started the process of moving over to Wordpress (which I currently know nothing about so I have some homework to do). I'm planning to revamp the recipe archives and add print features. And I have a few other exciting ideas! So if I seem absent for a week or two you'll know why. I'm working hard behind the scenes.

To tide you over until then, I made some meatballs. Mmmmm. With chicken and bacon (or pancetta if you're feeling fancy). I made them with the pancetta (and I've never paid so much $$$ for such a tiny slice of meat before). And they turned out wonderful but I think bacon would do the trick. My only plea is that you don't use ground chicken breast. It's just too lean and won't result in these impossibly succulent and juicy little gifts. They would be awesome over a bowl of pasta or on a toasted baguette. We devoured them with garlic mashed cauliflower (recipe coming soon) and roasted asparagus spears.

Baked Chicken Meatballs

INGREDIENTS
3 slices Italian bread, torn into small pieces (1 cup) (I used whole wheat bread)
1/3 cup milk
3 oz. pancetta or bacon, finely diced
1 small onion, diced
1 clove garlic, minced
1 Tbsp. extra virgin olive oil
1 large egg
1 lb. ground chicken (I used ground chicken thigh)
2 Tbsp. tomato paste, divided
3 Tbsp. fresh flat-leaf parsley, chopped

DIRECTIONS
1. Preheat oven to 400 F. Line a 9x13 baking pan with parchment paper or aluminum foil.

2. Soak bread in milk in a small bowl until softened, about four minutes. Squeeze bread to remove excess milk; discard milk.

3. Cook pancetta (or bacon), onion, garlic, 1/2 tsp. kosher salt and 1/2 tsp. freshly ground black pepper in 1 Tbsp. olive oil over medium heat until the onion is softened and the pancetta has rendered some of its fat, about 8 minutes. Set aside to cool.

4. In a large bowl, lightly beat the egg and combine it with the ground chicken, 1 Tbsp. tomato paste, parsley, bread, and pancetta mixture. Form into about 15 meatballs and arrange on the prepared baking pan.

5. Combine the remaining Tbsp. tomato paste with a drizzle of olive oil and brush over top of the meatballs.

6. Bake in the preheated oven until the meatballs are just cooked through, about 20 minutes.

Makes about 15 meatballs, serves 4.

(Adapted from Gourmet via Smitten Kitchen)

Pesto, Chicken, and Red Grape Pizza

Coming to you from a new kitchen. A cute new kitchen. With ample counter space and sunlight streaming in. And a big pretty fridge. Still not enough cupboard space. (But that's probably my problem. When you move and the majority of your boxes are labeled "kitchen", you have too many serving platters and cooking gadgets.) Despite the lack of space and similar inconveniences we've come to accept with city life, we're happy in our new place.

Naturally, pizza was the first thing I made. This unusual spin on chicken pesto pizza includes grapes! Sounds crazy but tastes amazing. It's garlicky and cheesy (fresh mozzarella oozing all over the place) and sweet. I used my own pesto recipe but feel free to buy it prepared. I didn't include amounts for the toppings because when I'm throwing them on a pizza, I rarely measure. Plus it all depends on how big your crust is and how much you want to pile on top. It's pizza. So it's hard to go wrong.

Pesto, Chicken, and Red Grape Pizza

INGREDIENTS
1 recipe pizza dough
prepared basil pesto (purchased or make your own)
seedless red grapes, halved
shredded boneless skinless rotisserie chicken
fresh mozzarella, thinly sliced
freshly grated Parmesan or Romano cheese
freshly ground black pepper
green onions, thinly sliced

DIRECTIONS
1. Prepare dough according to recipe directions.

2. Preheat oven and pizza stone to 450 F.

3. Top prepared crust with a thin layer of basil pesto. Top with grapes, chicken, garlic, and mozzarella. Sprinkle with Parmesan or Romano cheese, freshly ground black pepper, and green onions (reserve some to add after baking).

4. Bake on preheated pizza stone for 8-10 minutes until the crust is puffed and golden brown and the cheese is bubbling. Sprinkle with reserved green onions; slice, and serve.

Makes 1 large pizza.

(Adapted from Cooking Light)

Curry Chicken Pot Pie

This pot pie was really an excuse to make those biscuits. (A recipe that I'll be sharing shortly.) I have a tendency to eat primarily the biscuit/pastry when it accompanies just about anything. But I was pleasantly surprised that this filling was as good as the topping. And not a lot of effort either. This Alton Brown recipe uses frozen veggie mix, a rotisserie chicken, and if you're not in the mood for fluffy homemade biscuits (which you are now, I'm sure of it), a purchased pie or pastry crust. A little curry powder adds depth of flavor but, no worries, not an overwhelming curry-ness. I read somewhere, sometime that a bit of curry makes chicken taste more like itself. That's what it does here.

Curry Chicken Pot Pie

INGREDIENTS
1 lb. or 4 cups frozen vegetable pix (I used peas and carrots- next time I would include green beans)
1-2 Tbsp. canola oil
2 Tbsp. butter
1 small yellow onion, chopped
1 cup celery, diced
1 1/2 cups low-sodium chicken broth, warmed
1/2 cup milk, warmed
3 Tbsp. all-purpose flour
1 tsp. curry powder
2 Tbsp. dried parsley
1/2 tsp. salt (or to taste)
1/2 tsp. freshly ground black pepper
2-3 cups cooked chicken, cubed (a rotisserie works great)
1 pie crust or puff pastry or flaky whole wheat biscuit recipe

DIRECTIONS
1. Preheat oven to 400 F.

2. Line a large sheet pan with aluminum foil. Toss frozen vegetables with canola oil and spread evenly on the prepared pan. Place in preheated oven and cook until golden brown, about 10 minutes.

3. In a large saute pan or cast iron skillet, melt 1 Tbsp. butter over medium heat. Add the onion and celery and cook until softened, about 10 minutes. Add the remaning butter, flour, and curry powder and cook, stirring frequently, for several minutes. Whisk in the warmed milk and chicken broth and cook, stirring frequently, until thickened. Add the parsley, salt, and pepper. Stir in the vegetables and chicken.

4. If your pan/skillet is oven-proof you can bake it right in the pan. If not, transfer to a shallow baking dish. Top with the pastry/biscuits. Bake in preheated oven for 20-30 minutes, until the pastry/biscuits are puffed and golden and the mixture is bubbling.

Serves 4.

(Adapted from Food Network)

Panko Crusted Chicken Tenders, Revisited

I originally posted this recipes 4 years ago, when I first started blogging. It was time for it to be revisited and updated with a picture. Excuse my lack of sunlight and less than stellar photography. That's what you get when you eat in a dimly fluorescent-lit kitchen during a Chicago winter. Despite the blanket of snow falling outside my window right now, I choose to believe spring is coming, and quick! There will be warmth and sun again. How we need it.

This recipe couldn't be simpler. You cut chicken into strips (after a little pounding, if necessary) and coat them first in flour, next in egg, and then in a panko spice mixture. They only take a few minutes to bake and out of the oven come crispy on the outside, juicy in the middle, spicy and delicious chicken bits. I served them with a big bowl of pasta. But they'd make a meal of their own alongside some steamed vegetables and honey mustard or aioli for dipping.

Panko Crusted Chicken Tenders

INGREDIENTS
1 1/2 lbs. boneless skinless chicken breast (sliced into thin strips) or tenders
1 1/2 cups panko breadcrumbs (preferably whole wheat)
2 tsp. dried basil (oregano would also work well)
2 tsp. garlic powder
1 tsp. smoked paprika
1/4-1/2 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 eggs
1/2 cup all-purpose flour

DIRECTIONS
1. Preheat oven to 350 F. Line a large baking sheet with aluminum foil and lightly coat in cooking spray.

2. In a shallow dish, season the flour with salt and pepper. In a second shallow dish, lightly beat the eggs. In a third shallow dish, combine the panko with the basil, garlic powder, smoked paprika, cayenne, salt, and pepper.

3. Dredge chicken strips in the flour to coat, shaking off an excess flour. Then dip in the eggs and then coat with the breadcrumb mixture. Place on the prepared baking sheet and repeat with the remaining chicken strips.

4. Bake in preheated oven for 10-15 minutes (time will depend on how thick your chicken strips are), flipping halfway through, until golden brown and the juices run clear.

Serves 4.

(Adapted from Love and Olive Oil)

Slow Cooker Roast Chicken and Vegetables with Gravy

I wish I'd figured this out sooner. I roast chickens pretty frequently (well, compared to how often I repeat other recipes, anyway). And while I've gotten pretty comfortable with the process, it still takes some dedicated time and patience to get it right. Not anymore. Now I know I can just throw the whole thing and a slew of vegetables in the slow cooker and walk away. And chances are it'll turn out even more juicy and tender than if I stood in front of the oven for an hour.

The only difference is that your crock pot won't brown the skin. But that can be solved by birdie basking under the broiler for a few minutes. Meanwhile you'll make the richest, most delicious gravy with all those drippings that'll accumulate in the bottom of the pot. Don't let them go to waste! This gravy is easy. I promise you'll be wowed. Serve with a loaf of bread for soaking up every last morsel, of course.

Slow Cooker Roast Chicken and Vegetables with Gravy

INGREDIENTS
potatoes (I used a 2 lb. bag of fingerling potatoes, but any variety will work, peeled and chopped if necessary)
carrots, peeled and chopped
onion, chopped
whole cloves garlic, skins removed
other vegetables of your choice (parsnip, turnips, green beans, sweet potatoes, winter squash, etc.)
kosher salt and freshly ground black pepper
sprinkling fresh or dried thyme and rosemary (or whatever herbs/spices you want)
drizzle extra virgin olive oil or melted butter
3-4 lb. whole chicken
1/4-1/2 cup water

1-2 Tbsp. butter
1-2 Tbsp. all-purpose flour
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Place vegetables (including onion and garlic) in the bottom of the slow cooker. Season with salt and pepper and sprinkle with herbs/spices. Place the chicken on top of the vegetables (I put mine breast side down, just make sure the lid will close tight) and drizzle with a bit of olive oil or melted butter. Season with salt and pepper and another sprinkling of herbs/spices. Pour in 1/4-1/2 cup water. Cover and cook on high for 4-5 hours (or on low for 6-8 hours). The chicken is done once the internal temperature reaches 165 F. The meat should easily come off the bone at the thigh. Remove the chicken and vegetables from the slow cooker, reserving the drippings in the bottom.

2. (This step is optional, but recommended if you want crispy golden skin.) Preheat broiler. Place the chicken and vegetables on a baking sheet lined with foil. Place directly under the broiler for several minutes until the skin is golden and crisp. Tent with foil and let rest 10 minutes before serving.

3. Meanwhile, to make the gravy, heat 1-2 Tbsp. butter in a large saute pan over medium heat (the more butter and flour you use the faster your gravy will thicken- if your chicken released a lot of liquid go with 2 Tbsp). Once melted, stir in an equal amount of flour and cook, whisking constantly, for 1 minute. Slowly whisk in the chicken juices/drippings (feel free to skim the fat off the surface of the drippings first, or if you have a fat separator go ahead and use it). Bring to a boil; reduce heat and simmer, stirring frequently, until thickened (about 5-10 minutes). Season to taste with salt and freshly ground black pepper. Serve with chicken and vegetables.

Serves 4.

(Adapted from Baked Bree)

Chicken, Bacon, Mushroom, and Roasted Red Pepper Pizza

I'm amazed that I'm still coming up with new combinations for pizza toppings. Apparently the possibilites are endless. (And I already have a few more ideas up my sleeve.) Homemade pizza is our favorite dinner around here. The dough takes a little work, but the results are totally worth it. Even Dustin prefers it to just about any take-out version (especially deep-dish which we've learned isn't our thing). This pizza featured chicken and bacon, bits of cremini (baby portobello) mushroom, and juicy slices of roasted red peppers. I just used mozzarella, but next time I think I'll get more adventurous with the cheese- something smoked (cheddar, gouda, etc.) would add the perfect pizzaz.

Chicken, Bacon, Mushroom, and Roasted Red Pepper Pizza

INGREDIENTS
1 recipe pizza dough
favorite tomato-based pizza sauce (jarred or homemade)
1 large boneless skinless chicken breast, grilled and thinly sliced (or a rotisserie chicken would work well)
3 slices bacon, cooked until crisp and crumbled
8 oz. cremini mushrooms, sliced
12 oz. jar roasted red peppers, drained and sliced
1/4 red onion, thinly sliced
2-3 cups mozzarella, shredded (you could also add smoked mozzarella, cheddar, or gouda)

DIRECTIONS
1. Prepare pizza according to recipe directions.

2. While dough is rising, grill chicken and cook bacon. Prep vegetables.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with a thin layer of pizza sauce, sliced chicken, crumbled bacon, mushrooms, peppers, onion, and cheese.

5. Bake on pizza stone in preheated oven for 8-10 minutes, until the crust is puffed and golden brown and the cheese is bubbling. Slice and serve.

Makes 1 large pizza.

Chicken Tikka Masala, Revisited

Last week I started cooking for Clara. We waited for her six month birthday to start feeding her "solids" and she was more than ready. She attacked her first spoonful of sweet potatoes. And now has embraced green beans, pears, avocado, bananas, acorn squash, and brown rice cereal. So far she loves eating just as much as I do!

I admit, at first the thought of feeding another mouth stressed me out. But I did a little research (love this book and site) and found that making your own baby food at home was cheap and easy and, of course, very healthy. So that's what I'm doing. And it's been a lot of fun. It takes very little effort to throw a squash in the oven and later give it a whirl in the food processor. Some gets served immediately and the rest frozen in cubes for later. I'm determined to have a child that willingly eats a huge variety of nutritious real foods. (Or in other words: everything.) And likes trying new things. I hope we're off to a good start.

Now I should probably say a word or two about this recipe. I've posted it twice before. But it was begging for a better photo. So I'll just remind you how delicious and worth your while it is, and let you read the rest of the praise I've previously written below...

5/12/10: This recipe rocks. This is the second time I've made it and I didn't change a thing (which is quite unusual for me)! There was no need to. The chicken turned out flavorful, moist, and tender. The sauce was rich and creamy. And it's all so easy. Try it. I swear.

3/22/09: I'm embarrassed to admit it, but I'd never had Indian cuisine before last night. And since I made the dish myself, it's probably safe to say I've still never had authentic Indian food. I chose to make Chicken Tikka Masala because it is such a widely popular dish, and several friends had raved about this recipe. Our dinner guests, who were much more experienced in the world of Indian entrees, not only enjoyed this dish (which alone was enough to make me thrilled) but said it was a very close representation of Tikka Masala they had eaten at restaurants! I loved the combination of spices: cumin, cinnamon, ginger, garlic, paprika, and the garam masala, which smelled so enticing that I kept opening the bag to take whiffs of it all night (no I didn't experience any side effects)! A creamy tomato sauce blankets the spicy (depending on how you make it) tender grilled chicken, tomatoes and rice. Hot and buttery garlic naan is excellent served on the side for dipping. If this is a true representation of Indian food, then I've just discovered a whole new continent of cuisine to explore! (And I have committed to dining at an Indian Restaurant in the very near future.)

Chicken Tikka Masala

INGREDIENTS
Marinade:
1 cup plain yogurt (I've used Greek and nonfat with success)
1 Tbsp. freshly squeezed lemon juice
2 tsp. ground cumin
1 tsp. ground cinnamon
1/4 tsp. cayenne pepper (up to 2 tsp. for more heat)
2 tsp. freshly ground black pepper
1 Tbsp. minced fresh ginger
1 tsp. salt
1 tsp. garam masala*
1 1/2- 2 lbs. boneless skinless chicken breast halves, cut into bite-size pieces

Sauce:
2 Tbsp. butter
4 cloves garlic, minced
1 jalapeno pepper, diced and seeded (or leave seeds in for more heat)
2 tsp. ground cumin
2 tsp. paprika
2 tsp. garam masala*
sea salt, to taste
1 (16-oz.) can tomato sauce
1 cup heavy cream (I used half and half)
1 (14-oz.) can diced or crushed tomatoes (I used fire-roasted crushed tomatoes)

1/4 cup chopped fresh cilantro, for garnish
brown rice, for serving
naan bread, for serving

*Garam masala is a spice mixture than can be found at most supermarkets, but tends to be a bit pricey. World Market carries a packet of it that is inexpensive and has great flavor (if you can find it in stock). Or you can make your own- I've used this recipe.

DIRECTIONS
1. In a large bowl, combine marinade ingredients: yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, garam masala, ginger, and salt. Stir in chicken, cover, and refrigerate for at least several hours or overnight.

2. Preheat a grill for high heat. Lightly oil the grill grate. Grill until juices run clear, about 5 minutes on each side. (Can be done on skewers.)

3. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, garam masala and garam masala. Stir in tomato sauce, diced tomatoes and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Season to taste with salt. Transfer to a serving platter, and garnish with fresh cilantro. Serve with brown rice and flatbread.

Serves 4.

(Adapted from All Recipes)

Slow-Cooker Moroccan Chicken, Chickpea, and Apricot Tagine

One of my favorite restaurants back in Richmond served, among other incredible things, the most delicious Moroccan tagine. I'd always hoped to find a recipe that allowed me to replicate it at home. Or at least come close. And here it is. In the eloquent words of Wikepedia, tagines are "slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce". They are actually named after the pot in which they are traditionally cooked, which is this cute little triangular dish with a chimney. While you are welcome to go out and pick yourself up a tagine, it won't be necessary. This recipe uses the slow-cooker to achieve the same result- with little time or fuss.

While I find this recipe to be near perfect as is, it would be easily amenable to changes. Throw in a few extra vegetables such as cauliflower, sweet potatoes, or squash. (I would wait and add softer ones partway through cooking so they don't turn to mush.) Or try it with pork or lamb. And in case you're wondering, ras el hanout is simply a Moroccan spice blend. It can be found at some upscale groceries (try Whole Foods), online, or you can make it yourself (links below).

Slow-cooker Moroccan Chicken, Chickpea, and Apricot Tagine

INGREDIENTS
2 Tbsp. extra virgin olive oil
2 large onions, chopped
4 cloves garlic, minced
1 inch fresh ginger root, peeled and grated
1 Tbsp. all-purpose flour
2 Tbsp. tomato paste
2 Tbsp. honey
4 tsp. ras el hanout (available here, or try this recipe)
1 tsp. turmeric (or a pinch of saffron)
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground coriander
up to 1 tsp. cayenne pepper (I only used ~1/4 tsp.)
1 cup low-sodium chicken stock
2 cans diced tomatoes (I used fire-roasted crushed tomatoes)
2 cans chickpeas, drained and rinsed
6 oz. dried apricots, diced (or you can leave them whole, but I prefer the texture of them diced)
3 lbs. boneless skinless chicken thighs
4 carrots, peeled and chopped
1 preserved lemon, cut into wedges (optional, I omitted)
salt and freshly ground black pepper, to taste

fresh cilantro, chopped for serving
cous cous or rice, for serving

DIRECTIONS
1. Heat olive oil in a large skillet over medium heat. Add the onions and saute until softened. Add the garlic and ginger and cook for 1 minute. Stir in the flour, tomato paste, honey, and spices and cook for another minute. Add the chicken stock and tomatoes and cook for several minutes, making sure to get out any lumps of flour. Season with salt and freshly ground black pepper.

2. Combine the tomato/spice mixture with the chickpeas, apricots, chicken thighs, carrots, and lemon (if using) in a large slower cooker, mixing well. Cover and cook on high for 3-4 hours, or until the meat shreds easily with a fork. Serve over cous cous or rice, topped with fresh cilantro.

Serves 8.

(Adapted from Food.com)

Grilled Pineapple Chicken Sandwiches, Revisited

I've updated this recipe with a few variations. This time instead of using a Hawaiian marinade, I coated the chicken in barbecue sauce before grilling. The flavor from the marinade does a better job of permeating the meat, but I liked the barbecue version just as well. You can top it with gouda or cheddar or mozzarella (go for smoked) and choose from mustard or mayo or honey-mustard (my favorite). Then add the grilled pineapple and crisp bacon. And of course, the lettuce, tomato, and onion. I promise it'll make a juicy delicious mess.

6/10/10: When I stopped buying apples last month (They are, after all, a Fall fruit. And I want to be able to appreciate them more when they come in season again.), I had to find other fruits to replace them. I think that's when my pineapple craze began. Pineapples are sweet and tart and juicy and rather large. A single piece of fruit that will last you all week. I've had no trouble finding creative new recipes to use pineapple in. This one I invented myself. I used a Hawaiian-style marinade (posted here last year) for chicken breast that is grilled right alongside sliced rounds of fresh pineapple. The chicken is topped with melted smokey gouda, lettuce, tomato, and onion and it's all piled together on a sesame-seed bun (which can be found here as well).

Grilled Pineapple Chicken Sandwiches

INGREDIENTS
4 boneless skinless chicken breast halves, pounded to an even thickness
Hawaiian marinade (recipe below) OR favorite barbecue sauce
4 whole wheat sandwich rolls or hamburger buns
smoked gouda, cheddar or mozzarella, thinly sliced
fresh pineapple, thinly sliced
lettuce
tomato, thinly sliced
red onion, thinly sliced (optional)
bacon, cooked until crisp (optional)
mayonnaise, Dijon mustard, or honey-mustard (I use honey-mustard)

Hawaiian Marinade:
3 Tbsp. soy sauce
3 Tbsp. brown sugar
2 Tbsp. rice vinegar
1 Tbsp. sesame oil
1 tsp. fresh minced ginger
1 tsp. fresh minced garlic

DIRECTIONS
1. If using the marinade, whisk to combine the marinade ingredients in a small bowl. Place the chicken in a resealable plastic bag and pour the marinade over the chicken. Marinate in the refrigerator for at least two hours (I let mine sit for about 8 hours and it was amazingly juicy and flavorful!).

2. Preheat an outdoor grill or indoor grill pan to medium-high heat. Discard the marinade (if using) or brush the chicken with barbecue sauce. Lightly grease the grill with cooking spray and cook the chicken until the juices run clear. Top chicken with the sliced cheese several minutes before it is done cooking to allow the cheese to melt. Meanwhile, grill the pineapple several minutes on each side.

3. Place the grilled chicken (with melted cheese) on a bun (spread with mayo, Dijon, or honey-mustard- all optional) and top with lettuce, tomato, onion (optional), bacon (optional) and pineapple.

Makes 4 sandwiches.

(Marinade adapted from All Recipes)

Barbecue Chicken Pizza, Revisited

I know I've posted this pizza twice before. But it deserves the repeat mention, since I'm sure I've made it more than any other recipe on this blog. And it's awesome every time. Never grows old. My go-to meal for pleasing husbands, kids, family, and friends. Trust me that making your own dough makes all the difference (and it's easier than you think). If you follow the "pizza dough" link I've written detailed instructions on the process. Don't be intimidated by yeast. A little bit of fungus can do wondrous things.

1/31/09: This is my favorite pizza in the entire world. Not exaggerating. Using a high quality barbecue sauce makes a huge difference. (Our current favorite comes from Trader Joes.) The smoked Gouda also sets this recipe apart from its ordinary imitators. When my brother left for Ukraine this pizza was his parting dinner request and he recently wrote telling me he misses it and is going to try making his own foreign version! I'm warning you it's addicting. I always make extra, hoping there will be leftovers for lunches the rest of the week.

Barbecue Chicken Pizza

INGREDIENTS

1 recipe pizza dough
3/4 cup your favorite barbecue sauce

about 1/2 cup smoked Gouda

about 2 cups mozzarella

1 cooked boneless, skinless chicken breast half, diced or shredded (see note on preparing chicken)

red onion, thinly sliced (to taste)

fresh cilantro, chopped (to taste)

DIRECTIONS

1. Prepare dough according to recipe directions. While dough is rising you can bake your chicken breast and prep your other ingredients.

NOTE: For tender juicy chicken that won't dry out while you are baking your pizza, I suggest the following coking method: Preheat oven to 350 F. Season the chicken breast with salt and pepper and drizzle with olive oil. Loosely wrap it in aluminum foil and place it (directly on the rack is fine) in the the preheated oven and bake for 30-40 minutes until the juices run clear. After removing it from the oven let it sit for at least 10 minutes to cool and to let the juices settle before shredding or dicing it. At this point you want to use 1/4 cup of the barbecue sauce to cover the chicken with. This will also help keep it moist and impart more of that delicious bbq flavor! If you are cooking your chicken ahead of time it will keep well in the fridge.

2. See post on pizza dough for instructions on preheating your pizza stone and baking the pizza.

3. Top prepared dough with 1/2 cup bbq sauce, then chicken, red onions, mozzarella, and Gouda.

4. Bake in 450 degree oven for 8-10 minutes until crust is lightly browned and cheese is bubbly.

5. Remove from the oven and let rest a few minutes before slicing. Garnish with fresh cilantro.

Makes 1 pizza.

(Inspired by California Pizza Kitchen)

Cranberry-Almond Grilled Chicken Salad

For the first few months of this pregnancy I could barely eat anything that resembled a vegetable. Lettuce? Forget it. And meat was equally repulsive. Bread and fruit kept us alive. Thankfully, I've recovered much of my appetite and I'm getting my greens again. Salads are especially enticing. And since I've been surviving off of this one lately, I figured it was time I shared it with you. It was inspired by a salad I ordered at a local cafe, and conveniently uses ingredients that I usually have on hand. I've made it a dozen times, and half a dozen different ways. In fact, this time I forgot to add the carrot. No biggie. But it's best with all the elements to play off each other- sharp cheddar and crisp apple, tart-sweet cranberries and toasty almonds, juicy tomato and cool cucumber. The chicken is definitely optional. I've paired it with a honey-mustard vinaigrette here, but it's equally delicious with balsamic or pomegranate dressings as well.

Cranberry-Almond Grilled Chicken Salad

INGREDIENTS
mixed greens
spinach
carrot, shredded
grape tomatoes, halved
cucumber, diced
cheddar cheese, grated
apple, thinly sliced
sweetened dried cranberries
sliced almonds, toasted
chicken breast, seasoned with salt and pepper, grilled and thinly sliced

Honey Mustard Vinaigrette:
1 Tbsp. white wine vinegar
2 tsp. Dijon mustard
2 tsp. honey
2 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the salad, combine mixed greens, spinach, carrot, tomatoes, cucumber, cheddar, apple, cranberries, and almond on a large plate or bowl. Top with grilled chicken breast.

2. To make the vinaigrette, whisk to combine the vinegar, Dijon, and honey. While whisking constantly, slowly stream in the olive oil to emulsify. Season to taste with salt and freshly ground black pepper. Drizzle over salad and serve.

Vinaigrette serves 3-4.

(Vinaigrette from this recipe)

Grilled Chicken, Red Pepper, and Smoked Gouda Panini, Revisited

Hello, September. You've always been one of my favorite months. Sadly, you signal the impending end of summer. But you bring with you cooler days (and warmer clothes), apple-picking, and the first colors of fall. Squeezed into September you get the best of both seasons... lingering summer produce (I'm not yet ready to part with you, berries and corn) with relief from the blazing summer heat. Life slows down a little. And the outside world is changing, turning right before my eyes.

I wrote quite the lengthy post the first time I shared this recipe, so today I'll be brief. This grilled sandwich is as good as ever. And arriving just in time to take advantage of those red peppers popping up in your backyard (or farmer's market). Serve it for lunch or dinner- perhaps with a bowl of soup or tossed salad.

10/1/10: Before now I've never associated peppers with fall. But this year I planted my own mini garden and have experienced the growing season first hand. I grew zucchinis (which got so big we had to mount a counterattack and hack them back), tomatoes (which were rather unsuccessful- lots of vines, little fruit), and herbs (my basil, rosemary, oregano, and chives are still alive). I also planted peppers- red and green bells and jalapenos. The peppers just started popping up at the end of the summer. And now that it's Fall, they're growing strong. The farmers markets are full of them as well.

I learned my lesson about jalapenos. I was so excited when I found out I could grow my own (I really love salsa), that we planted four. One bush would have been enough. It's raining jalapenos around here. There's no way I can use up a dozen (or more) fiery little peppers every week. (Dustin pointed out that the bugs residing in our backyard must have a low heat tolerance, because the peppers are the only plants they're leaving alone. That explains the success!) So many jalapenos and not enough uses for them. Perhaps I could set up a roadside pepper stand.

But back to the bell peppers. This recipe uses my favorite red peppers, which are ripe as ever night now. They're charred on the grill alongside mustardy smoked paprika marinated chicken and then layered with smoked gouda and fresh basil between two pieces of flatbread. The sandwiches go back on the grill until the cheese is oozing out the edges. Because it was storming outside, I employed my panini press which did the job just as well.

Grilled Chicken, Red Pepper, and Smoked Gouda Panini

INGREDIENTS
2 large boneless skinless chicken breast halves (I pounded them thin for even grilling)
1 Tbsp. Dijon mustard
1/2 lemon, juiced
1/4 tsp. smoked paprika
salt and freshly ground black pepper
2 red bell peppers
extra virgin olive oil
4 pieces whole wheat flatbread or naan
12 fresh basil leaves
smoked gouda, thinly sliced or shredded

DIRECTIONS

1. In a medium bowl, whisk together the mustard, lemon juice, paprika and salt and pepper. Add the chicken breasts and massage the marinade into the chicken. Allow to marinate in the refrigerator for about 30 minutes.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Rub the red pepper halves with olive oil and sprinkle with salt and pepper. Grill the chicken breasts (until cooked through) and the red pepper (until softened and blackened in spots). Do not turn the grill off. Allow the chicken and the peppers to rest so they are cool enough to handle. Once cooled, slice the red peppers and chicken breasts into thin strips.

3. Working with a pair of naan halves, pile on several slices of gouda, three basil leaves ,a quarter of the red peppers and a quarter of the chicken. Top with several more slices of gouda and the other naan halves. Repeat with the remaining three pairs of naan halves.

4. Once the sandwiches are assembled, return them to the grill for a couple minutes per side, until the gouda has melted and the naan has toasted. Serve warm.

Makes 4 paninis.

(Adapted from The Kitchen Sink via Lahatchita Eats)

Southwestern Lime Chicken with Ancho Chile Sauce

Part two of our 4th of July BBQ... grilled chicken skewers. With a Mexican flair. These juicy chunks of chicken were marinated overnight in a blend of lime, garlic, herbs, and soy sauce. And served with a spicy-sweet ancho chile sour cream. We threw some onions on the skewers (but you could add lots of veggies) and served 'em with corn on the cob. While the sauce isn't essential, it's delicious. It seemed to find its way onto everything on my plate. So don't skip it!

Southwestern Lime Chicken with Ancho Chile Sauce

INGREDIENTS
Southwestern Lime Chicken:
1/2 cup freshly squeezed lime juice
6 Tbsp. low-sodium soy sauce
1/4 cup canola oil
2 Tbsp. sugar
2 Tbsp. fresh oregano, chopped (or 2 tsp. dried Mexican oregano)
1 Tbsp. fresh rosemary, chopped
1 Tbsp. garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. cayenne pepper
3-4 lbs. boneless skinless chicken breast, cubed

Ancho Chile Sauce:
1/2 cup sour cream
1 lime, juiced
1 tsp. ancho chile powder
1/2 tsp. cumin
1/2 tsp. Mexican oregano
1/2 tsp. brown sugar
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Whisk to combine the lime juice, soy sauce, canola oil, sugar, oregano, rosemary, garlic, chili powder, and cayenne pepper in a medium bowl. Place chicken in a glass baking dish and pour the marinade over top. Cover and refrigerate overnight, turning occasionally.

2. To make the ancho chile sauce, combine the sour cream, lime juice, chile powder, cumin, oregano, and brown sugar in the food processor and pulse until smooth. Season to taste with salt and pepper. Refrigerate until ready to use.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard the marinade and thread the chicken onto skewers (with onions and other veggies, if desired). Grill until the juices run clear. Serve with the ancho chile sauce.

Serves 6-8.

(Adapted from Bon Appetit)

Jerk Chicken Chili

I should have checked the weather forecast before I went and made chili. I didn't realize the last few days of May would be warm hot sweltering. Nevertheless, we cranked up the AC and hid indoors slurping this spicy soup. It's richly flavored with chiles, allspice, and cinnamon and brimming with black and white beans and tender chunks of chicken. And there's another ingredient that puts it totally over the top- chocolate! Just enough semi-sweet chocolate is swirled into the pot to impart flavor without making the chili sweet. It adds a certain something that's hard to describe. You'll just have to try it to understand.

Jerk Chicken Chili

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 large yellow onion, chopped
1 yellow bell pepper, chopped
3 cloves garlic, minced
2 Tbsp. chili powder
1/2 tsp. ground cinnamon
1/2 tsp. allspice
1 3 lb. chicken, cooked and meat shredded or diced
4 cups homemade or low-sodium chicken broth
1 (14 oz.) can crushed or diced tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can white (Canellini or Great Northern) beans, drained and rinsed
2 Tbsp. pickled jalapenos, diced
1 oz. semisweet chocolate
1/2 cup fresh cilantro, chopped + extra for garnish
sour cream, for serving

DIRECTIONS
1. Heat olive oil in a large pot over medium heat. Add onion, pepper, and garlic and cook until softened. Stir in the chili powder, cinnamon, and allspice and cook, stirring constantly, for 1 minute. Add the chicken and stir to coat with the spices. Add the broth, tomatoes, beans, and jalapenos and bring to a boil. Reduce heat, cover partially, and simmer 20 minutes.

2. Stir in the chocolate and cilantro. Remove from the heat and let rest 5-10 minutes. Serve with cilantro and sour cream.

Serves 6-8.

(Adapted from Pam Anderson's Perfect One Dish Dinners via Smells Like Home)

Chicken Souvlaki

This is one of my favorite quick and healthy dinners that I've just never gotten around to posting before. Chicken souvlaki is the Greek equivalent of fast food. Here that means a previously frozen burger and greasy bag of fries, but in Greece you get flame-grilled marinated chicken with fresh tomatoes and onion and creamy cucumber-yogurt sauce wrapped in a warm pita. How unfair.

Luckily this delicious Greek street food is easy to recreate at home. The chicken only needs half an hour to soak up the flavors from the lemon, garlic, and oregano. In the mean time you can whip up the tzatziki, slice the vegetables, and preheat the grill. I buy chewy soft whole wheat pitas for extra fiber and add a sprinkling of feta on top. And have a napkin ready. The sauce will ooze and chunks of veggie and chicken will attempt to slip out the sides, but it's one delicious mess.

Chicken Souvlaki

INGREDIENTS
1 recipe Marinated Greek Chicken
6 whole wheat pitas, warmed
Roma tomato, thinly sliced
red onion, thinly sliced
cucumber, thinly sliced (optional)
feta, crumbled (optional)
Tzatziki sauce

DIRECTIONS
1. Marinate and grill chicken according to recipe directions.

2. Prepare tzatziki sauce according to recipe directions. Refrigerate until ready to use.

3. Fill warmed pitas with grilled chicken, cucumber, tomato, onion, feta, and tzatziki and serve.

Serves 4-6.

Garlic-Mustard Glazed Skewers

I had a fantastic time visiting Utah last week and left with only one complaint: the snow. The second half of my trip was cold and dreary and it snowed for two days. Not how I envisioned my April would begin. It was such a stark contrast to what I came home to- spring in full bloom. Richmond has been beautiful, sunny, and warm. And I'm thrilled. In honor of the glorious weather, for my first home-cooked meal in a week I decided to break out the grill. It had been sitting shivering in the back yard all winter long, no doubt anticipating this moment of its unveiling. It turned out to be the perfect welcome home and warmth and springtime meal.

Kabobs are one of my favorite things to grill. They're fast, easy, and fun. This garlic-mustard glaze was meant for beef tenderloin, but I adapted it as a marinade for chicken. (Not that beef tenderloin skewers wouldn't be to-die-for. I can't afford them.) Instead of brushing the glaze on right before grilling, I let the meat soak in the fridge for about five hours. Every bit of that chicken was infused with garlic, mustard, rosemary, and smoked paprika. The charred vegetables threaded in-between picked up a hint of the flavors as well. Don't hesitate to use this recipe on beef, turkey, or pork as well. Just adjust the method and cooking time accordingly.

Garlic-Mustard Glazed Skewers
INGREDIENTS
2 Tbsp. whole grain mustard
2 Tbsp. Dijon mustard
4 cloves garlic, minced
2 Tbsp. white wine vinegar
1 Tbsp. low-sodium soy sauce
1 Tbsp. honey
1 Tbsp. fresh rosemary, finely chopped
2 tsp. smoked paprika
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 lbs. chicken breast (or turkey, pork, or beef tenderloin), cubed

DIRECTIONS
1. In a medium bowl, whisk together mustards, garlic, vinegar, soy sauce, honey, rosemary, paprika, salt, and pepper. Pour over meat and marinade for at least 30 minutes, up to 6 hours.

2. Preheat grill to medium-high. Discard excess marinade and thread meat onto skewers. Grill (drizzle with a little olive oil to prevent sticking) until the juices run clear (if using chicken).

Makes enough marinade for 2 lbs. of meat.

(Adapted from Bobby Flay's Grilling For Life)

Rosemary Chicken Burgers with Caramelized Shallots and Blue Cheese

Last weekend was so beautiful that we had dinner outside by the grill. We were wearing flip flops and dining outdoors on burgers and salad and cookies. Life was good. But now it's cold again (with a chance of snow tonight). Come on, it's practically April! It's so hard to plunge back into winter once you've had a taste of spring. So depressing. I'll get through this frigid spell by thinking of all the warm-weather foods to come. The barbecue, the berries, the watermelon, ahhh....

After my recent acceptance of blue cheese, I encountered this recipe which I would have formerly shrugged off. It's a healthier take on the burger, but not lacking in flavor. To my astonishment, Dustin announced that it was his "favorite burger ever"! What?!

"Do you realize that you're eating chicken and not beef?" I asked.

"Yup." he said.

"And blue cheese?"

"Uh-huh." he replied.

He stated that he felt the combination of mayonnaise and blue cheese was just right and paired expertly with the shallots and juicy chicken patty and homemade bun.

What has become of my husband? He's turned into a foodie! (One that still craves a gloriously unhealthy Five Guys burger and grease-soaked bag of fries on occasion.) But also a chicken-burger, gorgonzola appreciating kinda-guy. And it's sexy.

To his credit, this is a fine burger. I'm not sure I'd say it is the best ever. I'm still partial to beef. But he was right about the combination of mayo and blue cheese, chicken, and onion. Pretty awesome.

Rosemary Chicken Burgers with Caramelized Shallots and Blue Cheese

INGREDIENTS
1 Tbsp. extra virgin olive oil
4 large shallots, thinly sliced
1 lb. ground chicken (I used ground chicken breast)
1 large clove garlic, minced
1 tsp. fresh rosemary, chopped
1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/4 cup mayonnaise
1/4 cup blue cheese or gorgonzola, crumbled
lettuce or mixed greens
4 whole wheat hamburger buns (I made these buns)

DIRECTIONS
1. To caramelize shallots, heat olive oil in a large skillet over medium heat. Add shallots and season with a dash of salt and pepper. Cook, reducing heat to prevent burning, until soft and golden, about 15-20 minutes.

2. Preheat outdoor grill or indoor grill pan to medium-high heat.

3. Combine ground chicken, garlic, rosemary, salt, and pepper. Form into four patties. Grill until the juices run clear.

4. Mix together mayonnaise and blue cheese. Divide spread among the four bun tops. Place a bed of lettuce on each bun bottom. Top with a grilled burger and caramelized shallots and serve.

Serves 4.

(Adapted from Sunset)

Roasted Chicken with Caramelized Shallots

Today I feel like I've run out of things to say. How many times can you put a unique spin on chicken? I'm hoping the accompanying photo of this juicy roasted chicken with blistered skin and golden sweet shallots will speak for itself. It was succulent and tender and bursting with flavor.

My lack of inspiration this morning probably has something to do with where I am. Spring break came early this year and we escaped farther south in search of sunshine and warmth. Luckily, we found both. We're staying in a gorgeous home situated on a world-class golf course, just minutes from the beach. And we're not alone. We've got a house filled with friends (and their children) and it's chaotic fun. The gorgeous sunsets over our private pool, the walking paths draped in spanish moss, the sight of dolphins just offshore- the best distractions possible.

Roasted Chicken with Caramelized Shallots

INGREDIENTS
1 whole chicken, cut into 8 pieces OR 4-6 large bone-in skin-on chicken breasts
3 Tbsp. extra virgin olive oil
3 Tbsp. red wine vinegar
1 Tbsp. low-sodium soy sauce
4 large shallots, peeled and sliced
sea salt and freshly ground black pepper
handful fresh parsley, chopped (optional)

DIRECTIONS
1. Preheat oven to 425 F.

2. In a large baking dish which will fit all the chicken pieces in a single layer, whisk to combine the olive oil, vinegar, soy sauce, and shallots. Season with salt and pepper. Toss the chicken in the mixture until completely coated. (If you're using chicken breasts, make sure to rub some of the shallot mixture under the skin.) Turn the chicken pieces so they're skin side up.

3. Roast in preheated oven for 20 minutes, until chicken begins to brown on top. Turn the pieces of chicken over and baste with the juices and shallots that have accumulated in the bottom of the pan. Roast chicken for another 20 minutes, or until the juices run clear.

4. Remove from the oven, toss with the chopped parsley (optional), and serve.

Serves 4-6.

(Adapted from David Lebovitz)

Pizza with Chicken Sausage and Black Olives

I would say that pizza is my favorite meal to make. I've done it enough times now that I've got it down to an art. My pizza dough recipe is reliable and there is little stress involved. Even when I'm experimenting with unusual toppings, the puffed chewy crust and blanket of cheese guarantee that it's going to be pretty good. Dustin is always happy to have pizza. He lights up at mention of the word. And it makes leftovers that we actually look forward to eating!

As much as I love pork sausage, I can't justify eating it very often. So that's where chicken comes in. Trader Joe's sells an array of flavored chicken sausages that all sound delectable and so far, are. Less calories, but still full of flavor. This time we tried the roasted garlic. It paired perfectly with the black olives, roasted red peppers, and red onions. With a half-whole wheat crust and lighter sausage, you can feel a little better about pizza for dinner. And I promise you won't miss the pork.

Pizza with Chicken Sausage and Black Olives

INGREDIENTS
1 recipe pizza dough
1 recipe pizza sauce (or jarred)
fully cooked chicken sausage, sliced (your favorite flavor- I used roasted garlic)
black olives, sliced
roasted red peppers, thinly sliced (optional)
red onion, thinly sliced (optional)
dash dried oregano
dash crushed red pepper flakes
mozzarella, shredded (or a combination of shredded cheeses such as asiago, romano, fontina, etc.)

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Preheat oven and pizza stone to 450 F.

3. Top prepared crust with a thin layer of tomato sauce, chicken sausage, olives, peppers (optional), and onion (optional). Sprinkle with oregano and red pepper flakes. Top with a generous sprinkling of cheese.

4. Bake in preheated oven for 10-12 minutes until the crust is puffed and golden and the cheese is bubbling. Let cool several minutes before slicing.

Makes 1 large pizza.

(Inspired by Slow Like Honey)

Curried Chicken Salad Pita

My life is really quiet right now. I'm spending a lot of time at home, alone, studying. After the excitement of finishing school and the holidays, it seems rather dull. But it leaves lots of time for recipe-searching and cooking, which I'm definitely loving! But even when I have the time, I don't always want to spend hours preparing a meal. Sometimes I'm too hungry or tired or impatient to stand over the stove at all. That's when I rely on recipes like this. Dishes that don't require much investment, but are still rewarding.

This chicken salad can be eaten warm or chilled, in a pita pocket, on a bed of lettuce, or between slices of toast. To save even more time you could purchase and dice up a rotisserie chicken. Or try this method (see the NOTE) for baking chicken breasts, which I find to be just as easy. I never use all mayonnaise when I make chicken salad, opting for at least half plain yogurt. I promise you won't miss any of the flavor- not with all of the other ingredients going on here. The pear was my favorite part- sweet and smooth and unexpected.

Curried Chicken Salad Pita

INGREDIENTS
12 oz. boneless skinless chicken breast, cooked and diced or shredded
3 Tbsp. plain nonfat Greek yogurt
3 Tbsp. mayonnaise
freshly squeezed lemon juice, to taste
2-3 tsp. curry powder (to taste)
1 firm ripe Barlett pear, cored and diced
1 stalk celery, diced
1/3 cup sweetened dried cranberries
1/3 cup green onions, thinly sliced
1/4 cup sliced almonds, toasted
salt and freshly ground black pepper, to taste
4 whole wheat pita halves
alfafa sprouts

DIRECTIONS
1. In a large bowl, toss to combine chicken, pear, celery, cranberries, green onions, and almonds. In a small bowl, whisk yogurt, mayonnaise, lemon juice, and curry powder until smooth. Pour over the chicken mixture and toss to coat. Season to taste with salt and pepper and curry powder. Serve in pitas with alfalfa sprouts.

Serves 4.

(Adapted from Eating Well)