Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1/2 cup malt or white vinegar
• 1 Scotch bonnet peppers (or habaneros), chopped (remove the seeds for a milder jerk)
• 1 red onion, chopped
• 4 green onion tops, chopped
• 5 cloves garlic, peeled
• 1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped
• 2 Tbsp olive oil
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground allspice
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 teaspoons ground ginger
• 1 tablespoon molasses
• 1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
• 1/2 cup lime juice
• Salt and pepper

Directions:

Put vinegar, hot pepper, onion, green onion tops, garlic, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until smooth.

Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.

When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.

Grilling Method
Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

Oven Method
Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

Cut chicken into pieces.

Serves 6 to 8.

Nutrition:

Substitutions:

I used 5 pounds of boneless skinless chicken breast that I pounded out slightly. I marinated them overnight and then grilled them over medium high heat for 5 to 7 minutes per side. I didn’t baste them and did not use the remaining marinate for sauce. This served about 10 people.

Recipe courtesy of

Read my review of this recipe.

Ingredients:

Chicken Broth:

• 3 quarts water
• 1 3-4 pound chicken cut up
• 1 1/2 teaspoons salt
• 1 small onion sliced
• 2 stalks celery, chopped
• 2 clove garlic, peeled and quartered
• 2 bay leaf
• 4-6 whole parsley leaves or 1 tablespoon dried parsley
• 1 teaspoon coarsely ground black pepper
• 1 tablespoon lemon juice

Dumplings:

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 1/4 teaspoons of salt
• 1 cup plus 2 tablespoons milk

Directions:

Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don’t stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

When the gravy has reached the desired consistency, ladle portions onto plates and serve hot.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Cooking Cache.

Read my review of this recipe.

Ingredients:

For the turkey:

• 1/4 cup pure maple syrup
• 1 teaspoon Dijon mustard
• 2 tablespoons bourbon
• Salt and freshly ground black pepper
• 4 boneless skinless turkey breast, 1 to 1/2 pounds total

For the Cheese Sauce:

• 1 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 1/2 cups grated sharp white Cheddar

To Assemble:

• 8 slices thick cut bread, toasted
• 1 cup grated sharp white Cheddar
• 8 thick slices ripe tomat0
• 8 slices bacon, cooked until crisp
• Finely chopped fresh flat-leaf parsley, for garnish

Directions:

Place the turkey breasts in a resealable bag with the maple syrup, Dijon mustard, bourbon, salt, and pepper. Allow to marinate for at least 30 minutes, up to 8 hours. When ready to cook, place a skillet over medium heat with a little olive oil. Add the turkey breast, along with the remaining marinade. Saute about 7 minutes per side, or until cooked through. Remove to a plate and allow to cool slightly. Cut into thick slices.

To make the cheese sauce, melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until melted. Keep warm over low heat.

To assemble the sandwiches, preheat the broiler.

Place the toasted bread on a baking sheet. Top each slice of bread with 2 to 3 slices of turkey, ladle sauce over the top, and divide the cheddar over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven and top each slice with 2 slices tomato and 2 slices of bacon. Sprinkle each slice with parsley and serve immediately.

Serves 4.

Nutrition:

Substitutions:

I didn’t like the tomato on the sandwich. I also thought the cheese sauce was enough cheese and the sandwich didn’t need the extra shredded cheese - Seth, of course, disagreed.

Recipe adapted from Bobby Flay.

Read my review of this recipe.

Ingredients:

• 1 pound chicken
• 6 tablespoons tikka paste
• 1/2 cup plain yogurt
• 1 tablespoon oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 green chili, seeded and chopped
• 1 inch piece ginger root, grated
• 1 tablespoon tomato puree
• 1 cup water
• 1 tablespoon lemon juice
• Cilantro, yogurt, cumin seeds, and naan bread for serving

Directions:

Remove any visible fat from the chicken and cut the meat into 1 inch cubes. Put 3 tablespoons of tikka paste and 4 tablespoons yogurt in a bowl. Add the chicken and allow to marinate at least 20 minutes.

For the tikka sauce, heat the oil in a heavy pan and saute the onions, garlic, chili, and ginger for 5 minutes. Add the remaining tikka paste and fry for 2 minutes. Add the tomato puree and water, bring to a boil and simmer for 15 minutes.

Preheat the broiler. Place the chicken on a foil lined baking sheet and place under the broiler for 15 minutes. Chicken may need to be turned if it get’s too dark.

Put the tikka sauce in into a food processor and process until smooth. Return to the pan. Add the remaining yogurt and lemon juice. Remove the chicken from the oven and add to the sauce. Simmer for 5 minutes. Garnish with cilantro, yogurt, toasted cumin seeds and serve on naan bread.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Around the World in 450 Recipes

Read my review of this recipe.

Ingredients:

• 1 small onion, finely chopped
  
• 4 cloves garlic, minced, divided
  
• 2 boxes frozen chopped spinach, defrosted
• 3/4 cup crumbled feta cheese
  
• 1 pound ground chicken or turkey
  
• 1 tablespoons grill seasoning
• 1 1/2 cups Greek style plain yogurt or strained plain yogurt
• 1/3 seedless cucumber (about 1/2 cup), peeled and chopped
  
• 3 tablespoons fresh dill or 1 tablespoon mint
  
• 1/2 lemon, juiced
  
• 1 1/2 teaspoons cumin
  
• 1 1/2 teaspoons coriander
• 1/4 teaspoon salt
  

Directions:

Preheat the oven to 400 degrees F.In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken or turkey and grill seasoning to the bowl. Mix the meat with veggies and feta and form into meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.

Place yogurt, garlic, cucumber, dill or mint, lemon juice, cumin, coriander and a little salt in a bowl. Adjust seasonings to taste. Serve meatballs alongside sauce with toothpicks.

Makes 48 small meatballs or 24 regular meatballs.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 2 1/2 - 3 pounds bone-in skinless chicken breast
• 1 large onion, diced
• 4 cups chicken stock or 4 cups water with 6 chicken bouillon cubes
• 5 large carrots, peeled and chopped
• 2 tablespoons parsley
• 1/2 teaspoon pepper
• Salt, to taste
• 3 cups flour
• 3 eggs

Directions:

Place chicken in a large soup pot and cover with water. Add the onions. Bring to a boil, then cover the pot, lower the heat, and simmer the chicken for 30 to 40 minutes, until cooked through. Remove the chicken to a platter. Allow the chicken to cool slightly and then pull the meat off the bones. Add chicken stock or water and bouillon to the pot, along with the carrots. Bring back to a boil and then simmer, uncovered, for 30 minutes.

While that’s cooking, combine the flour and eggs in a large bowl. Add ice water a tablespoon at a time until the dough comes together (7 or 8 tablespoons should do it). Let the dough rest for 10 minutes then divide into 3 balls. Roll the dough out into a rectangle with a lot of flour (the dough is sticky). Rub top of dough with flour before rolling it up like a jelly roll and cutting into 1/4 inch pieces. Unroll noodles and toss with a little flour. Repeat with remaining noodles.

After the carrots have cooked for 30 minutes, add the shredded chicken back to the soup. Season with parsley, pepper, and salt, if necessary. More bouillon or stock can be added at this point as well. Once seasoned, add the noodles a handful at a time to the pot. Once they are all added, stir to seperate them. Cook the noodles for 10 minutes, stirring occasionally.

Serves about 8 people.

Nutrition:

Substitutions:

You can also add celery to the soup when you add the onions. Seth and I aren’t huge celery fans, so I skip it, but he seems to think the soup would be better with potatoes. I usually end up added a couple extra bouillon cubes at the end.

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 1 pound skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 2 teaspoon chili powder
• 1 tablespoon oil
• 1 red onion, chopped
• 2 cloves garlic, minced
• 2 cups frozen corn, thawed
• 1 4.5 ounce can chopped green chiles
• 2 canned chipotle chiles, seeded and minced
• 1 (15-ounce) can diced tomatoes (can also used stewed or whole)
• 1/2 teaspoon all-purpose flour
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions:

Boil chicken in a large pot of water for 15 to 20 minutes, until cooked through. Remove chicken to a platter and allow to cool. Pull chicken breasts apart by hand into shredded strips. Sprinkle with salt, pepper, cumin, garlic powder and chili powder. Set aside.

Heat oil in a large skillet over medium heat. Saute onion and garlic until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Add shredded chicken to pan, and combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom a 13 by 9-inch pan with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/2 cup chicken mixture in each tortilla. Fold over filling, place enchiladas in pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 20 minutes in a preheated 350 degree oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.

Serves 8.

Nutrition:

Substitutions:

Broil the enchiladas for 2 minutes for a toasty cheese topping.

Recipe courtesy of Tyler Florence.

Read my review of this recipe.

Ingredients:

• 1/2 bell pepper, chopped
• 1 cup leftover turkey, shredded
• 2 tablespoons cranberry salad
• 1 tablespoon mayo
• Salt
• 2 rolls

Directions:

Combine the pepper, turkey, cranberry salad, and mayo in a small bowl. Season to taste and serve on rolls.

Makes 2 sandwiches.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 1 cup leftover turkey, shredded
• 1 cup leftover creamed corn
• 1 cup leftover green bean casserole
• 2 tablespoons water
• 1 cup leftover sweet potato casserole

Directions:

Mix the turkey, corn, and beans in a 9 inch pie dish. Pour water over and top with sweet potatoes. Bake for 30 minutes, or until hot.

Serves 2.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 1 tablespoon oil
• 4 garlic cloves, minced
• 2 teaspoons grated ginger
• 3 green onion, chopped
• 1 pound boneless, skinless chicken breasts, diced into 1-inch cubes
• 2 red bell peppers, julienned
• 16 ounces water chestnuts, drained
• 3 cups broccoli florets
• 1/4 cup soy sauce
• 2 teaspoons toasted sesame oil
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 2 tablespoons hoisin sauce

Directions:

Set a wok over high heat and add the oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for 2 to 3 minutes. Combine the soy sauce, sesame oil, chicken stock, and cornstarch in a small bowl. Add to the stir-fry and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes. Stir in the hoisin sauce. Serve over rice.

Serves 4.

Nutrition:

Substitutions:

The sauce could have used a little more spice, but I really liked the combination of vegetables.

Recipe courtesy of Emeril Lagasse.