Chicken Souvlaki Recipe

Darn, I ate the whole thing before I realized I forgot to add the olives.  We ate the leftovers the next day so I remembered to add them the second time!  So good!

                                               

INGREDIENTS:

• Marinade:
• 3 cloves 

  garlic, minced (I use a garlic press)

• 1 tsp lemon zest

• 1/3 cup fresh lemon juice

• 3 tablespoons 

  olive oil 

• 1 tablespoon 

  dried oregano

• 1 teaspoon 

  honey

• 3/4 teaspoon 

  kosher salt 

• 1/2 teaspoon 

  freshly ground black pepper

• 
  
• 1 1/2 pounds 

  boneless, skinless chicken breasts 

• 6 skewers (if using wooding skewers soak in water before grilling)
• 
  
• Vegetable oil (use to oil the grill grates before grilling)
• 
  
• 2 medium plum tomatoes, thinly sliced
• 1/2 medium English cucumber, thinly sliced
• 1/4 small red onion, thinly sliced
• 1/3 cup 

  pitted kalamata olives (about 12), cut in half lengthwise 

• 4 mini naan (brand I like is Stonefire). Original recipe calls for pita but I love the soft naan so much better.  The mini Naan are a perfect size and fit into toaster.  
• 
  
  
  
  
• Tzatziki sauce (store-bought or homemade), for serving

INSTRUCTIONS

1. Prepare the marinade, add garlic, zest, lemon juice, olive oil, oregano, honey, kosher salt and pepper to gallon zip-top bag.  Seal the bag and massage to combine. 
3. Cut  boneless skinless chicken breasts  into 1-inch pieces. Add the chicken to the marinade. Seal the bag and massage the chicken to coat in the marinade. Marinate for at least 30 minutes at room temperature or refrigerate for up to 3 hours.  (If I have time I like to refrigerate for 3 hours)
4. Prepare the grill for medium-high, direct heat.  
   On a large platter arrange sliced tomatoes, cucumber, red onion kalamata olives  and Naan (I like to quickly heat pita right before serving) leaving the other side empty for the chicken.  
5. Thread the chicken onto the skewers, 6 to 7 pieces per skewer. Place the skewers on a rimmed baking sheet. Discard the marinade.
6. When the grill is ready, oil the grill grates with a paper towel dipped in vegetable oil. Place the skewers on the grill in a single layer. Cover and grill until grill marks form and the chicken easily releases from the grill, 4 to 5 minutes. Flip the skewers and grill until the chicken is cooked through and registers 165°F on an instant-read thermometer, 4 to 5 minutes more. Transfer the skewers to the platter.
   Naan can be warmed on the grill or toasted in Toaster until warm through. You don't have to toast long just enough to warm.  You just want them warm and soft. 
   To serve, top each Naan with chicken, tomatoes, cucumber, onion, olives and a generous spoonful of tzatziki sauce. 
   Recipe source:  The Kitchn  where you'll find so many wonderful recipes.

                                                                                        

Crispy Parmesan Chicken with Spring Greens and a Lemon Vinaigrette

The other day, friends of ours were at our door with a nice surprise.  They brought me fresh spring lettuce from the farm where they work.  There is nothing better then garden fresh, the lettuce was just cut that morning!  I've been making this dish for years and it comes from Ina Garten.  I don't think I've ever made an Ina Garten recipe that I didn't LOVE.  This one just happens to be a family favorite!  I like that I can make it for two or six.
  Crispy hot tender chicken topped with cool spring greens tossed in a lemon vinaigrette and freshly grated parmesan cheese – makes for a simply delicious meal.  This was made even better  with these fresh spring greens.  Thanks Amber and Ryan!

I do recommend using smaller chicken breasts because once you pound them flat they can become as big as a dinner plate!  

At this point, I like to put these into the fridge to set for at least 30 minutes (up to an hour).  This helps the coating adhere better when the chicken is cooked.  It's also nice having this step done ahead of time, waiting in the fridge, until you're ready to cook.

To keep the cooked chicken breast warm, place on a sheet pan in a 200 degree oven for up to 15 mins.

Ingredients

• 2 boneless, skinless chicken breasts (after pounding flat they become HUGE so try and use smaller breast)
• salt and pepper
• 1/4 cup all-purpose flour
• 1/2 panko 
• 1/4 cup freshly grated Parmesan, plus extra shredded Parmesan for serving
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 1 teaspoon water
• 2 Tablespoons butter  
• 2 Tablespoons avocado oil or olive oil
• spring greens (enough for 2 servings)
• lemon vinaigrette (make homemade or use store bought)
• freshly shredded or shaved Parmesan
• lemon wedge

Directions

1.  Pound the chicken (I like to use a large baggie or heavy-duty plastic wrap) until they are 1/4-inch thick. You can use either a meat mallet, a rolling pin or even a heavy fry pan works.  Lightly salt and pepper chicken.

2.  Combine the flour, panko, parmesan, salt, and pepper in a shallow dish (use dishes big enough to hold flatten chicken breast).  In a second shallow dish, beat the egg with 1 teaspoon of water.  Dip the chicken breasts on both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. At this point, you can sauté but I like to refrigerate at least 30 minutes so that the coating adheres to the chicken better when cooked.

Heat 2 tablespoons of butter and 2 tablespoons of oil in a large frying pan (large enough to hold flatten chicken or saute one breast at a time using 1/2 butter and oil) and cook chicken breasts on medium heat for 5 minutes on each side until golden, crispy and cooked through.  If the breading is browning to quickly turn down the heat. *see note  Toss the salad greens with a lemon vinaigrette. 

To serve, place chicken breast on a plate, squeeze with a lemon wedge, mound the spring greens on top and sprinkle with shredded Parmesan.

Yield: 2 servings  (This recipe can be easily doubled or tripled)

*Note:  If making several chicken breast, to keep the cooked chicken breast warm, place on a sheet pan in a 200 degree oven for up to 15 minutes while the others cook.

Original recipe from Ina Garten-https://barefootcontessa.com/recipes/parmesan-chicken

                                                                                              

Cast Iron Skillet Lemon Roasted Chicken - Ina Garten Recipe

Winner, Winner Chicken Dinner!  Tender, juicy, crispy with a lemon onion garlic herb wine sauce.  This is an Ina Garten's recipe so I knew it would be good.  I just didn't know how good!  Where has this chicken been all my life!  The first thing about this recipe that you need to know is you spatchcock a whole chicken.  Spatchcock:  a culinary preparation in which the backbone of a whole chicken (or turkey) is removed so it can be cooked flat.  I've never spatchcocked a whole chicken so I had to look it up in a video ** here.   Who knew it was so easy.  I didn't, but I do now and I will be spatchcocking whole chickens for now on!  Okay, enough with the spatchcock, let's talk bout this recipe.  The chicken turns out juicy on the inside, crispy on the outside.  The fresh lemons, after they roast and get caramelized, meld with the onion, garlic and wine to make the most flavorful sauce. You can even eat the rind and all.   I'm going to make it again next week because it was that good, so easy and I have some fresh herbs to use up.  I have a feeling I'll be making this often!
Check out Ina Garten's video on this recipe here.

Ingredients:

2 teaspoons fresh thyme leaves

1 teaspoon whole fennel seeds

1 Tablespoon Kosher salt (I used a little less)

1 teaspoon freshly ground pepper

1/3 cup olive oil

1 lemon, halved and sliced, seeds removed (1/4 inch thick)

1 onion, halved and thinly sliced
2 large garlic cloves, sliced thin

1 (4 lbs) whole chicken, backbone removed and Spatchcocked *see note below or **video above)

1/2 cup dry white wine (I used Sauvignon Blanc - Kim Crawford)

2 wedges of lemon, squeeze on top when done (I didn't squeeze on top, it was lemony enough for me)

Directions:

Preheat the oven to 450 degrees.

Place the thyme, fennel seeds, salt, and pepper in a mini food processor and process until ground.  Mix with olive oil and set aside.

Layer the lemon slices in a 12 inch cast iron skillet, then onions and garlic.  Place the chicken, skin side down, on top of the onion and brush with about half the oil herb mixture.  Turn the chicken skin side up, pat it dry with paper towels (this helps it get crisp), and brush it all over with the rest of the oil and herb mixture.

Roast the chicken for 30 minutes.  Pour the wine into the pan (around the chicken, not on top) and roast for another 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 160 degrees.

Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with foil, and allow to rest for 10 minutes.  Cut the chicken into quarters and serve hot with the pan juices, cooked lemon and onions.

*note - Using kitchen scissors, cut down either side of chicken’s backbone. Turn over and place chicken breast side up, then press down on breastbone to flatten.

Crispy Parmesan Chicken with Spring Greens and a Lemon Vinaigrette

Crispy hot tender chicken topped with cool spring greens tossed in a lemon vinaigrette and freshly grated parmesan cheese – makes for a simply delicious meal. 

I do recommend using smaller chicken breasts because once you pound them flat they can become as big as a dinner plate!  

Ingredients

• 2 boneless, skinless chicken breasts (after pounding flat they become HUGE so try and use smaller breast)
• salt and pepper
• 1/4 cup all-purpose flour
• 1/2 panko 
• 1/4 cup freshly grated Parmesan, plus extra shredded Parmesan for serving
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 1 teaspoon water
• 2 Tablespoons butter  
• 2 Tablespoons olive oil
• spring greens (enough for 2 servings)
• lemon vinaigrette
• freshly shredded or shaved Parmesan
• lemon wedge

Directions

1.  Pound the chicken (I like to use a large baggie or heavy-duty plastic wrap) until they are 1/4-inch thick. You can use either a meat mallet, a rolling pin or even a heavy fry pan works.  Lightly salt and pepper chicken.

2.  Combine the flour, panko, parmesan, salt, and pepper in a shallow dish (use dishes big enough to hold flatten chicken breast).  In a second shallow dish, beat the egg with 1 teaspoon of water.  Dip the chicken breasts on both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan (large enough to hold flatten chicken or saute one breast at a time using 1/2 butter and oil) and cook chicken breasts on medium heat for 5 minutes on each side until golden, crispy and cooked through.  If the breading is browning too quickly turn down the heat.  At this point, you can put the cooked breast in a 200-degree oven to keep warm until ready to serve. Toss the salad greens with lemon vinaigrette. To serve, place chicken breast on a plate, squeeze with a lemon wedge, mound the spring greens on top and sprinkle with Parmesan.

Yield: 2 servings  (This recipe can be easily doubled or tripled)

                                                                      

Butter Chicken

My husband and I love to go to a local Indian restaurant.  One of our favorite dishes is butter chicken. It's a dish of chicken in a mild creamy spiced curry sauce.  I never dreamed I could make it as good at home but when I came across this recipe from the blog Recipe Tin Eats, I had to try.  It's delicious!  The chicken has to marinate at least 8 hours but then it comes together super quick.  You have to serve it with naan (naan is a leavened, oven-baked flatbread) to sop up all the creamy spicy sauce.  

Ingredients:

Marinade

• 1/2 cup plain yogurt (I used Greek)
• 1 tbsp lemon juice 
• 1 tsp turmeric powder
• 2 tsp garam masala (blend of savory Indian Spices) 
• 1/2 tsp chili powder  
• 1/8 tsp cayenne pepper 
• 1 tsp ground cumin
• 1 tbsp fresh grated ginger
• 2 cloves garlic, crushed
• 
  
• 2 lbs boneless chicken thigh or boneless chicken breast, cut into bite size pieces (I used chicken breast once and liked thighs so much more)

Curry

• 1 tbsp vegetable oil 
• 1 cup tomato puree (tomato puree can be found next to the canned tomatoes.  It's different than tomato paste and sauce, so just make sure you get puree)
• 1 tbsp sugar
• 1 1/4 tsp salt
• 1 cup heavy cream

To serve

• Rice
• cilantro (optional)
• Naan

Instructions:

1. In a bowl whisk together the Marinade ingredients.  Add the chicken, cover and refrigerate at least 8 hours or overnight, up to 24 hours.
2. Heat the vegetable oil over high heat in a large fry pan.  
3. Place chicken mixture in the fry pan and cook for around 5 minutes, or until the chicken is white all over (it won't brown because of the Marinade).
4. Add the tomato puree, sugar and salt.  Stir well. Turn down to low and simmer for 20 minutes, stirring occasionally (don't cover).
5. Add the cream and stir until well combined and heated through.
6. Garnish with cilantro leaves if using. Serve with rice.

This butter chicken recipe was slightly adapted from Recipe Tin Eats

Someday I might try and make naan but until then I love this brand.  So easy, just lightly toast in the toaster.

You can find turmeric and garam masala at the grocery store but I really like Penzeys Spices.  I've been slowly replacing all my spices with Penzeys.  I think they make everything taste a little better.

EASY Crock Pot Chicken Taco Meat

It doesn't get any easier using a crock pot and only 3 ingredient to make this chicken taco recipe.  We love Mexican food and this chicken is great for tacos, nachos and even on a salad.

2 lbs chicken breasts (if frozen, make sure they are thawed) 

1 packet taco seasoning

16oz jar salsa (I like to use Medium Restaurant Style Tomtits Salsa, it's thick and flavorful)

Taco toppings: tomato, lettuce, avocado , cheese, sour cream, cilantro, etc

Directions: 

Sprinkle chicken breast on all sides with taco seasoning.  Lay breasts in bottom of crock pot then pour in salsa.  Cook on low for 4 hours, or high for 2 hours, or until chicken breasts are tender. Shred chicken and mix with some or all of the cooking liquid and continue to cook for another 15-20 minutes.

Serve on taco shells or tortillas with all your favorite toppings.

Serves 6-8

Chicken Nachos

I've been making these Chicken Nachos for years and are a family favorite.  The filling is baked and then served along side tortilla chips and sour cream.   These would make a perfect snack next week while watching the Super Bowl.


4 Chicken breasts, cooked, finely diced (4cups)
1 teaspoon butter
1/2 cup chopped onion
1/2 cup chopped red or green pepper
1 (4oz) can chopped green chilies
1 teaspoon salt
2 teaspoon cumin
1 teaspoon chili powder
2/3 cup chopped tomatoes or 1 (14.5 oz) can Petite Diced Tomatoes, drained well
12oz Monterey jack or Pepper Jack (for a little spice) cheese, shredded



1.  Saute onion and pepper in butter until tender.
2.  In a large bowl add onion mixture, chicken, green chilies, salt, cumin, chili powder, tomatoes and cheese.
4.  Place in baking dish and bake 350 for 25 minutes or until bubbly.

Serve with tortilla chips, sour cream.

Serves 6-8 as an appetizer

Green Chili (Really Good For You)

Well, I'm back from NY after being on the Today Show (See prior post).  My husband came along and we had an amazing two fun whirlwind days in NY city.  

Being on the Today Show was so exciting for me because first of all, it's my morning show and second, I got to be on TV!!!  It was fun to meet Al Rocker, Natalie Morales and Joy Bauer.  I also have to mention the producer, Kate, who was so nice and was with us every step of the way.  She made us feel welcome and at ease.  

I also got to meet two nice ladies whose chili recipes were up against mine, and Christine Riccitelli.  Abigail's recipe was a vegetarian chili (Lean and Mean Chili) and Christine's recipe was a Thai inspired chili (Thai Turkey Chili).  I didn't get a chance to try their chili but click on their recipes for a link.  

With all the excitement leading up to being on the show, flying to NY, getting to the set early to get our hair and makeup done, getting to hang out  in the Green Room as Carson Daly, Christy Brinkley, Kathy Lee walked by and THEN it's time for us go be on and in a flash it's over!  Just like that our 5 minutes of fame was over but it sure was fun!  Did I win.....NO but we were all winners for just being there!  

Watch the video - Click here 

Kathy Lee was kind enough to stop and take a picture.  

Myself, Christine, Kate (Producer), Abigail, and Joy Bauer (nutrition expert)

                                     Really good (for you) green chili

Ingredients

• 1 large onion (about 1 cup), chopped
• 6 garlic cloves
• 1 tablespoon olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon chili powder
• 1 teaspoon oregano
• 5 medium jalapeno peppers, seeded
• 8 medium Anaheim peppers, seeded and halved
• 3 pounds tomatillos, paper like skins removed, washed and quartered
• 4 cups low-sodium vegetable broth
• 3 tablespoons fresh lime juice
• 1/3 cup finely crushed tortilla chips
• 2 (16oz) cans Pinto Beans, drained
• 1 rotisserie chicken, skin removed and meat shredded (about 4 cups)
• 1/4 cup chopped cilantro leaves
• 3 tablespoons fresh lime juice, for garnish (optional)
• 3 diced avocados, for garnish (optional)
• 1 bunch sliced scallions, for garnish (optional)

Preparation

In a large (14 cup) food processor chop onion and garlic.

In a large Dutch oven add olive oil and heat over medium heat. Add the onions and garlic, and sauté until soft and fragrant — about 5 minutes.

Next in the same food processor chop jalapeño peppers and Anaheim peppers, set aside.

Add the salt, pepper, cumin, coriander, chili powder, and oregano to the Dutch oven, and continue to sauté for 1 minute. Then add the chopped peppers into the pot.

Next, in the same food processor chop tomatillos and add them to Dutch oven.

Stir in the vegetable broth, lime juice and crushed tortilla chips. Bring to a boil and then lower heat to a simmer for 1 1/2 hours, stirring occasionally.

At the end of the cooking time turn up the heat to medium and add the beans, chicken and cilantro and simmer for an additional 15-20 minutes, just until heated through.

Serve the chili in individual bowls topped with diced avocado, a squeeze of lime juice and sprinkle of scallions.

Tips:Nutritional value: 300 calories per serving

Serving Size: 12 servings