Tag Archives: chicken

Sauteed Chicken with Mustard Dill Sauce

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YOU GUYS! I have had an amazing past few days. On Saturday, my bridesmaids, friends and family threw me the most EPIC surprise bridal shower! Best of all, it was Total Noms themed!

That’s right, an entire event catered with Total Noms recipes- from Hummus Crusted Chicken and Quinoa Tabbouleh, to Grilled Zucchini Salad and Simple Sesame Noodles (and more!), I couldn’t believe how thoughtful and DELICIOUS everything was. Every detail was perfection- the setting in a gorgeous old house on the Hudson River, beautiful printed recipe cards for everyone, fresh potted herbs as favors, and best of all, a cupcake decorating contest at the end! 🙂

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Honestly, the entire day was one of the best of my whole life. It was so sweet and wonderful having all my friends and family there as I start my new life with my future husband. I felt like a princess (did I mention there was a tiara, too?) and enjoyed every second. My bridesmaid Morgan was the resident photographer for the afternoon and is putting together a photo album from the day, so once I have those I will hopefully be able to post a link here.

Of course one of the greatest things about getting married is filling up that registry, and getting all the amazing kitchen gadgets that I have been pining for! I can’t thank my family and friends enough for making my kitchen even more stuffed with awesome pots, pans, plates, knives, bowls, and mixer attachments! Get excited, there’s a lot of fun stuff to come here now that I have all these goodies (can anyone say, “donut pan”?)!

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So about this chicken. What a knockout meal for a quick weeknight dinner. A rich mustard sauce spiked with dill and garlic + beautiful browned chicken makes for a happy couple at our house. I am a big fan of anything dijon mustard, and lately have been on a huge dill kick (blame it on those pickle chips I smuggled in from Canada last month!), so pairing the two was a foregone conclusion for me.

And side note- A few weeks back, Pompeian sent me a few bottles of delicious oils and vinegars to sample and try. I’ve been obsessed with this Pompeian Olivextra Premium Mediterranean Blend (not an affiliate link)- it’s actually a combo of olive oil and grapeseed oil. It is the perfect high-heat, all purpose cooking oil and it also works great blended with salad dressings. I used this to brown the chicken for the recipe, and highly recommend trying to find some for your own kitchen!

Sauteed Chicken with Mustard Dill Sauce
 
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Serves: 4

Ingredients
  • 2 tbsp good quality cooking oil (I use Pompeian Olivextra Olive + Grapeseed Oil blend)
  • 4 thin-cut boneless, skinless chicken breasts (or 2 regular chicken breasts, each butterflied)
  • salt and pepper
  • 2 cloves garlic, minced
  • ¼ cup white wine
  • 2 tbsp dijon mustard
  • 1 tbsp fresh dill, chopped
  • 2 tbsp unsalted butter

Instructions
  1. Preheat oven to 200. In a skillet over medium heat, add the oil and allow to heat up. Pat the chicken breasts dry with paper towels and salt and pepper both sides. Carefully place the chicken in the pan and allow to brown, flipping after 3-4 minutes. Cook for an additional 3-4 minutes until cooked through, then remove to an oven-proof dish while you make the sauce. You may need to cook the chicken in 2 batches. When you are done sauteeing, transfer the ovenproof dish with the chicken in it to the preheated oven to keep warm while you make the sauce.
  2. Keeping the same skillet over medium heat, add 1 tbsp butter and allow to melt. Add the minced garlic and allow to cook briefly, about 1-2 minutes until it starts to brown but not burn. Add the white wine to the pan and deglaze, using a spatula to scrape up the brown bits at the bottom of the pan. Add the mustard and remaining 1 tbsp butter, and stir until sauce becomes uniform. Finally, add the dill and stir again. Turn off heat and remove the chicken from the oven.
  3. Serve chicken topped with the mustard dill sauce. Enjoy!

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Whats your favorite go-to quick chicken dinner for weeknights?

Happy Eating 🙂
mally

Chicken Lettuce Wraps (PF Chang’s Copycat)

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So, hi, it will be August by the end of this week. Where the heck has this summer  run off to? Are we seriously in the second half of 2013? Am I seriously getting married in two-and-a-half months? What is going on here, people?

While I calm down from my panic attack here, let’s talk summer suppers.

Mm, the crunchy, sweet and sour chicken lettuce wrap. I think these are the perfect evening meal for summer- light, cool, and crisp, with minimal cook time and maximum flavor. If you have ever been to a PF Changs, this is one of their famous appetizers- and I think this copycat recipe does a great job imitating their classic flavor.

What an easy and fun recipe this is – and I guarantee it will please even the carb-lovers and vegetable-haters in your family. My nutritionally-challenged fiance actually requested I make these lettuce wraps for him, lettuce and all!

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You will notice I suggest grinding the chicken in the food processor before cooking. You can absolutely feel free to buy pre-ground chicken from the store- I just get paranoid about what is actually in the ground meat, so lately I’ve taken to buying fresh organic chicken and grinding it myself. Whatever floats your boat, though!

Chicken Lettuce Wraps (PF Chang’s Copycat)
 
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Serves: 4

Ingredients
For the “special sauce”:
  • ¼ cup sugar
  • ½ cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • ¼ teaspoon sesame oil
For the filling:
  • 1 lb boneless skinless chicken tenders, breasts, or thighs (your choice), or, 1 lb ground chicken
  • 3 tbsp oil
  • 1 can water chestnuts, diced
  • 1 cup shiitake mushrooms, chopped
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
For the stir-fry sauce:
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • ½ teaspoon rice wine vinegar
  • 1 tsp sesame oil
For the wraps:
  • Iceberg lettuce leaves
  • Hot mustard
  • Sriracha

Instructions
  1. Make the “special sauce”: Mix together sugar, water, soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil in a bowl until combined. Store in the fridge while you make the chicken filling.
  2. Prepare stir-fry sauce: Combine soy sauce, brown sugar, rice wine vinegar, and sesame oil in a measuring cup or small bowl. Set aside.
  3. If you are using ground chicken, skip this step. Otherwise, in a food processor, add your chicken of choice and pulse 10 times to grind up the chicken, or until all unmanageably large pieces are gone. You want somewhere between chopped and total mush- so just take a look at the consistency after each pulse and stop at your liking.
  4. In a pan, heat up oil over medium-high heat. Add the chicken and cook until brown, about 5-6 minutes. Remove chicken from the pan using a slotted spoon and transfer to a plate.
  5. Reduce heat to medium. To the pan, add the onions and celery and cook for 3-4 minutes, until the veggies begin to soften. Add the garlic, mushrooms, water chestnuts and chicken and stir to combine. Add the stir fry sauce and stir, and allow to cook for 2 minutes more.
  6. Serve in iceberg lettuce leaves, and top with “special sauce” and other toppings as desired. Enjoy!

Adapted from Food.com.

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What else is new with you all? This Friday, I have off so I am going with my mom to test out getting my hair done for the wedding! I really can’t wait. I will have to start pinning up a storm of hairstyle ideas that I like. I’m also working on setting up my appointment for something I’ve been looking forward to since we got engaged- Wedding cake tasting!!! YAY!

Happy Eating 🙂
mally

Spicy Pulled Chicken Tacos

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We are in the middle of a crazy heat wave here in the NYC area… I’m talking high-90s every day (and I believe we had a “feels like 107!” at one point yesterday afternoon). While I do enjoy the summer months, sweating my way through the day is not my favorite activity.

For some reason when it’s hot out, I CRAVE spicy food. I think it’s because in my mind I feel that if my mouth is on fire, the rest of me will cool down by default. I am not sure that science is on my side, but it makes sense in my head!

And it’s no secret, I love a good taco. Somehow it’s taken me this long to post a recipe for tacos with chicken, but here we are- with some of the yummiest, sauciest and spiciest chicken tacos out there.

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I promise I’ll be back soon with something that is actually good for beating the heat- something loaded with frozen fresh deliciousness. But for now, indulge your inner masochist with delightfully spicy, hot pulled chicken tacos. Eat them while surrounded by A/C though, please!

Spicy Pulled Chicken Tacos
 
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Serves: 6

Ingredients
  • 1 tbsp oil (I used Pompeian Canola/Olive/Grapeseed Oil mix)
  • 1 onion, diced
  • 1 jalapeno pepper, diced
  • 2 cloves garlic, minced
  • 1 8 oz can tomato sauce
  • 1 tbsp tomato paste
  • 3 tbsp apple cider vinegar
  • 1 tbsp paprika
  • 1 tbsp worcestershire sauce
  • 1 tsp dijon mustard
  • 2 tsp chile powder
  • ½ tsp cayenne pepper
  • salt and pepper
  • 2-3 boneless skinless chicken breasts or thighs (about 1.5 lbs of meat)
  • corn tortillas
  • arugula, cilantro, limes (for garnish, optional)

Instructions
  1. In a large, heavy bottomed pot with a lid over medium heat, add the oil. Let oil heat up for a minute, then add the onion and jalapeno, and cook for 3-5 minutes, stirring often, until they begin to soften. Add the garlic and continue to stir, cooking for a minute.
  2. Add the tomato sauce, tomato paste, apple cider vinegar, paprika, worcestershire sauce, mustard, chile powder, and cayenne pepper and stir everything to incorporate. Add salt and pepper to taste and stir again.
  3. Add the chicken to the sauce, and spoon sauce over top to cover. Cover pot, reduce heat to low, and cook for an hour.
  4. After an hour, remove lid, and using two forks, shred chicken in the pot. It should come apart fairly easily. Stir up the shredded chicken in the sauce to get it all covered, then continue to cook for another 20 minutes, uncovered.
  5. While you’re waiting, toast up some corn tortillas and get your toppings ready. Place shredded chicken in the tortillas, garnish and serve!

Recipe adapted by Healthy Food for Living.

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Love tacos? Check out some of my other favorite recipes:

Slow Cooker Carnitas

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Breakfast Tacos

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Grilled Fish Tacos with Watermelon Salsa

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Happy Eating 🙂
mally

Pappardelle with Chicken and Mushrooms

Fettucine with Chicken and Mushrooms

When I was growing up, our next-door neighbor Mike had an amazing Italian specialty shop in town called Gracie’s Ravioli, named after his mother. Gracie’s was devoted to selling authentic and delicious Italian ingredients and deli items. In high school, my dad and I used to go there to pick up sandwiches before every Yankees game we went to (which used to be a lot when we were season ticket holders!), and we all loved the shop’s roasted artichokes, delicious panini, and of course, their homemade ravioli.

Although Gracie’s closed a few years ago, Mike still maintains the legacy of his mom and his passion for Italian wine and cuisine through his blog, the eponymous Gracie’s Ravioli. He has tons of great recipes and wine recommendations over there, in addition to a few e-books I mentioned a while back that are definitely worth checking out.

Fettucine with Chicken and Mushrooms

I found this recipe from Mike’s blog that really stood out to me as having the potential to be seriously delizioso. Braised chicken, tomatoes, and mushrooms combine to make a sumptuous almost stew-like sauce that pairs perfectly with al dente pasta. Now the first thing you’ll probably be thinking is- wait a second, the above image clearly does NOT show pappardelle! Alas, our local store did not have any in stock, so we had to go with fettucine- which worked great, but if you want the authentic experience, try and find the pappardelle!

Check out the recipe below, e tutti a tavola a mangiare (did you know I spent a summer studying in Italy during college? Fun fact.)!

Pappardelle with Chicken and Mushrooms
 
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Author:
Serves: 6

Ingredients
  • ¼ cup olive oil
  • 3 boneless, skinless chicken breasts
  • 2-3 cloves garlic, minced
  • 1 onion, chopped
  • 1 small can (6 oz) tomato paste
  • 1 cup white wine
  • 2 cups warm water
  • 1 large can (28 oz) diced tomatoes
  • ¼ cup chopped fresh basil
  • salt and pepper
  • ½ lb sliced mushrooms
  • fresh parsley (for garnish)
  • 1 lb pappardelle pasta

Instructions
  1. In a large heavy-bottomed pot (I used a dutch oven), heat the oil over medium-high heat. Pat dry the chicken breasts with a paper towel to eliminate excess moisture, then carefully place in the pot. Allow chicken to brown, then remove to a plate. When cooled, shred with two forks and set aside.
  2. In the same pot, add the onions and garlic and reduce heat to medium. Allow onions to soften, stirring every so often about 3-5 minutes. Add the tomato paste, wine and water, and stir to combine. Add the canned diced tomatoes, basil, shredded chicken, and salt and pepper to taste. Stir, and bring everything to a boil over high heat.
  3. Once boiling, cover the pot and reduce heat to low. Simmer for 30-45 minutes, then remove cover, add the mushrooms, and continue to cook for an additional 15 minutes.
  4. While the sauce is cooking, prepare pasta according to the box’s instructions. Ideally, use pappardelle for your base, but if your store doesn’t have that, fettucine or another wide long pasta is great too.
  5. Serve pasta in bowls and top with the chicken and mushroom sauce. Garnish with parsley and enjoy!

Fettucine with Chicken and Mushrooms

My fiance and I loved this, so much so we went back for seconds (and maybe thirds)… and as a bonus, this definitely makes enough for leftovers!

Happy Eating, and Happy Fourth! What are your plans for the holiday weekend?

mally

Red Curry Chicken

Red Curry Chicken

WOW! I am 4 days away from speaking at BlogHer Food ’13. I would be lying if I said I wasn’t a little bit nervous… but I am equally excited too. I am really looking forward to meeting some new food bloggers and of course all the excursions around Austin! I LOVE the food scene in Austin and I am seriously looking forward to chowing down on some BBQ, and tacos, and kulaches, and….. well, everything!

So about this recipe. What’s your favorite Thai dish? Tough question, huh?

For me, it’s a toss-up between Tom Kha Gai (coconut lime soup with chicken) and Tom Yum (hot and sour with rice noodles) soups, Pad Thai (of course), and this red curry chicken. I love the spicy, citrusy flavors used in Thai cooking and it’s such a go-to for takeout for me whenever I’m out of energy to make a meal.

However, even though ordering Thai is as easy as clicking a mouse nowadays, this recipe is surprisingly easy to make at home, and tastes damn near the same as what I get from delivery. The bright ginger and garlic flavors play perfectly off the spicy red curry paste and smooth coconut milk. You could make this vegetarian by substituting your favorite vegetables or tofu for the chicken, as well.

Red Curry Chicken

Side note, if you love Thai cuisine and want the low-down on how to cook authentic Thai dishes at home, do yourself a favor and check out SheSimmers. One of my favorite blogs with a refreshing tone and gorgeous photos.

One thing I want to facepalm myself for forgetting to add is sliced bamboo shoots… those are one of my favorite parts about the red curry chicken I order from the local takeout joint, and I completely forgot to put them in here. If you do decide to use those in this recipe, I’d add them alongside the red peppers.

Red Curry Chicken
 
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Serves: 4

Ingredients
  • ⅔ cup unsweetened coconut milk
  • 3 tsp Thai red curry paste
  • 1 tbsp Asian fish sauce
  • 3 tbsp vegetable oil, divided
  • 1.5 lb skinless, boneless chicken breasts, cut into 1 inch chunks
  • Salt and freshly ground black pepper
  • 1 red bell pepper, cut into slices
  • 1 tbsp fresh ginger, grated with a zester
  • 2 large garlic cloves, grated with a zester
  • ½ cup water
  • Cilantro leaves, for garnish
  • Steamed brown rice and lime wedges, for serving

Instructions
  1. In a small bowl, add the coconut milk, red curry paste, and fish sauce and stir to incorporate. Set aside.
  2. Heat a large skillet over high heat. Add 2 tbsp of the vegetable oil and allow to get very hot. Pat the chicken dry with a paper towel, and season the chicken with salt and pepper. Add the chicken to the pan, and allow to brown before flipping, about 4-5 minutes. Once chicken is nicely browned, remove to a plate lined with a paper towel.
  3. In the same pan, add the red bell pepper. Allow to crisp up for 2-3 minutes, then add the garlic and ginger and saute everything for another minute. Add the chicken, red curry mixture, and water to the pan and bring to a boil. Reduce heat and simmer for another 2-3 minutes, until chicken is cooked through.
  4. Serve alongside rice and lime wedges, and garnish with cilantro.

Recipe adapted from Food Network.

Red Curry Chicken

Happy Eating 🙂
mally