Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 4 small chicken breast (1 to 1 1/2 pounds total)
• 1 tablespoon oil
• 1 bell pepper
• 1 onion
• 4 ounces mushrooms
• Salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 4 ounces monterey jack cheese, grated

Directions:

Combine honey, mustard, mayo, and lemon juice in a small bowl.

Place the chicken in a plastic storage bag and pound out until chicken is about 1/4 to 1/2 inch thick. Add half the honey mustard sauce to the bag and marinate the chicken for at least 4 hours (can be left for 24 hours).

When ready to cook, heat two skillets over medium heat. To one, add the oil, pepper, onions, and mushrooms. Season to taste with salt, pepper, and garlic powder. Cook for 1o to 15 minutes, until very soft. To the other skillet, add the chicken. Cook for 5 to 7 minutes and then flip. After another 5 to 7 minutes, add a little of the reserved honey mustard sauce to the chicken, and then top with the sauteed vegetables and the cheese. Cover for a couple minutes, until the cheese melts, and then serve with remaining honey mustard sauce.

Serves 4.

Nutrition:

Substitutions:

Adapted from various recipes.

Read my review of this recipe.

Ingredients:

• 1 can beer or soda
• 1 (3 1/2 to 4 pound) chicken
• 2 tablespoons Basic Barbecue Rub
• 2 cups Cola Barbecue Sauce

Directions:

Pop the tab off the beer or soda can. Using a church key style can opener, make a few more holes in the top of the can. Set the can of beer aside.Set up the grill for indirect grilling and preheat to medium. Place a large drip pan in the center.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.

Spoon the remaining 2 teaspoons of rub through the holes into the beer or soda in the can. Don’t worry if it foams up, this is normal. Insert the can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken’s back.

When ready to cook, stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees F, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour.

Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and burn yourself. Quarter or carve the chicken and serve with barbecue sauce.

Serves 2 to 4 people (if serving 4 people, I would make 2 chickens).

Nutrition:

Substitutions:

Recipe courtesy of Steven Raichlen.

Read my review of this recipe.

Ingredients:

• 4 chicken breast
• 1 pound string beans, cleaned and trimmed
• 2 sweet potatoes, diced
• 1 medium onion, sliced
• 10 garlic cloves, peeled
• Salt and pepper
• 1 large bunch fresh thyme
• 2 lemons, sliced
  
• 1 tablespoon olive oil
• 1 cup chicken stock

Directions:

Preheat oven to 425 degrees.

Arrange potatoes, string beans, onions, and garlic in a large baking dish or roasting pan. Place chicken breast on top. Sprinkle with salt, pepper, and thyme leaves and then place the lemon sliced over everything. Drizzle with oil. Pour chicken stock in the bottom of the dish, and roast for 40 to 45 minutes, until chicken is cooked through and the vegetables are tender.

Serves 4.

Nutrition:

Substitutions:

I used boneless, skinless breast and they turned out fine.

Recipe adapted from Ina Garten.

Read my review of this recipe.

Ingredients:

• 1 large head of garlic
• 1 tablespoon extra-virgin olive oil
• 4 large poblano peppers
• 1 pounds ground, all-white meat chicken
• 1 cup cooked brown rice
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1/2 teaspoon coriander
• 1 tablespoon plus 1 teaspoon cumin, divided
• 15 ounce can chopped fire-roasted tomatoes
• 1/4 cup onion chopped or 4 to 5 scallions, white and green parts finely chopped
• Juice of 2 limes
• Salt and freshly ground black pepper
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken stock, divided (eyeball it)
• 1 1/2 cup milk (eyeball it)
• 2 cups grated cheese (smoked gouda or sharp cheddar)
• 1 small red onion, chopped
• 1 15-ounce cans black beans, drained

Directions:

Preheat oven 400ºF.

Slice about a half inch from the top of the head of garlic so the tops of the cloves are just peeking out. Place the garlic on a piece of aluminum foil, drizzle it with some oil, wrap it up in the foil and reserve while you prepare the peppers (the garlic will go into the oven at the same time as the peppers).

To prepare the peppers for stuffing, lay then down on their sides and take a thin slice off one of the sides leaving both the stem end and the bottom of the pepper intact. Finely chop up the removed slices and reserve in a large mixing bowl. With a small spoon, scrape out and remove the seeds and guts from each pepper and discard.

To the bowl with the reserved, chopped pieces of pepper, add the ground chicken, rice, thyme, 1 tablespoon cumin, coriander, tomatoes, onions or scallions, lime juice and some salt and freshly ground black pepper. With your hands or a spoon (hands will be faster), combine all the ingredients thoroughly. Using a spoon or your hands, stuff each of the pepper boats with the chicken mixture. Once they’re filled, arrange the peppers in a casserole pan, alternating stem end and bottom end so that they all fit snugly in the pan. Add a splash of water or chicken stock to the pan and cover with tin foil. Transfer the pan to the oven along with the foil-wrapped garlic head and bake 45-50 minutes. Remove foil and cook an additional 10 minutes, until nicely brown and cooked through.

About 10 or 15 minutes before the peppers and garlic come out of the oven, make the cheese sauce: Melt the butter in a medium-size saucepot over medium-high heat. Add the flour and cook for one minute. Whisk in 1 cup of chicken stock and the milk, and bring up to a bubble. Cook until thickened. Season with some salt and pepper, turn the heat down to low and stir in the cheese until melted. Reserve until ready to serve. (If it thickens up too much as it sits, whisk in a splash of chicken stock to loosen.)

For the beans, place another medium-size saucepot over medium heat with one turn of the pan EVOO. Add the onions, remaining teaspoon of cumin and cook, stirring every now and then for 3-4 minutes. Add the drained black beans and remaining 1/2 cup of chicken stock and cook to warm through.

Remove the peppers and the garlic from the oven and let the peppers rest while you finish up the black beans: If the garlic is too hot to handle, fold over a couple of pieces of paper towel, place the stem end of the garlic in the center and use the paper towel as a finger barrier as you squeeze out the roasted flesh into the pan with the beans. Once all the cloves are out, smash them up with the beans. Season with some salt, freshly ground black pepper, and stir to combine.

To serve, cover the bottom of four serving plates with some of the beans, then place a roasted peppers in the middle of the plate. Top with the cheese sauce.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 1 pound ground turkey
• 2 teaspoons maple syrup
• 1 tablespoon Dijon mustard
• 2 garlic cloves, grated
• 1/4 cup grated red onion
• 1/2 cup grated apple
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 teaspoon ground pepper
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup
• 1 large sweet onion, thinly sliced
• 4 hamburger rolls

Directions:

Mix together the first 9 ingredients. Shape into 4 equal patties.

In a small bowl, mix together the next3 ingredients: mayo, Dijon, and maple syrup. Set aside.

Heat a large skillet over medium low heat. Add a little oil and the onions. Saute gently until very soft and lightly brown, about 20 minutes. Increase the heat to medium high. Push the onions to the sides of the skillet and add the burgers to the center. Cook for about 5 to 7 minutes per side, or until cooked through.

Serve the burgers on buns, topped with caramelized onions and maple Dijon sauce.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 1 pound string beans, cleaned and trimmed
• 12 ounces extra-firm tofu, sliced into strips
• 1 teaspoon sesame oil
• 2 cups cooked brown rice

Sauce:

• 2 cups lite coconut milk
• 3 tablespoons low-sodium soy sauce
• 1/4 cup peanut butter
• 1 tablespoon brown sugar
• Juice of 1 lime
• 2 tablespoons minced fresh ginger
• 2 tablespoon Thai sweet chili sauce
• 1 tablespoon cornstarch dissolved in 1 tablespoon water

Directions:

Bring a large pot of water to a boil. Cook string beans for two minutes. Drain and plunge into a bowl of ice water to stop the cooking and retain their vibrant green color. After 1-2 minutes, drain and pat dry. Set aside.

To cook tofu, add 1 teaspoon sesame oil to a large non-stick skillet. Add tofu and saute over medium-high for 7-10 minutes, or until lightly golden and crispy.

To make the sauce, combine all ingredients in a bowl, and whisk until nearly smooth (the pb is chunky, after all).

In a medium pot, add the peanut butter sauce and cook over medium heat for 3-5 minutes, until bubbly. Lower the heat, and continue cooking until sauce begins to thicken. Add the cooked string beans to the skillet with the tofu, then pour the sauce on top. Mix well and cook over a low heat for 2-3 minutes, or until the sauce clings to the tofu and beans.

Serves 4.

Nutrition:

Substitutions:

I have made this sauce so many times in many different ways. I have used milk and chicken stock in place of the coconut milk, both are equally delicious. I have used rice vinegar in place of the lime juice. For the tofu, I have used chicken and shrimp. My favorite veggie combination is sugar peas and red pepper. Instead of rice, I served the sauce of whole wheat pasta. Any way its served, the sauce is simply amazing.

Recipe courtesy of Food Blogga.

Read my review of this recipe.

Ingredients:

• 4 chicken breasts (4 to 6 ounces each), skinless and boneless
• Kosher salt and freshly ground black pepper
• 4 to 8 slices deli ham
• 4 to 8 slices Gruyere or Swiss cheese
• 2 teaspoons fresh thyme leaves
• 1/4 cup flour
• 1 cup panko bread crumbs
• 1 teaspoon olive oil
• 1 eggs
• 1 tablespoon water

Directions:

Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay slices of cheese on each breast, followed by slices of ham; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the egg and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the chicken to a baking pan and bake for 20 to 30 minutes until browned and cooked through.

Serves 4.

Nutrition:

Substitutions:

I rolled the ham around the cheese slices, which seemed to keep the cheese inside the chicken while it was baking.

Try spreading a little Dijon mustard over the chicken bread before rolling them – it’s great!

Goes really well with this Mushroom Sauce or this White Wine Sauce.

Recipe courtesy of Tyler Florence.

Read my review of this recipe.

Ingredients:

• 2 to 3 cups of cooked chicken meat, skin on, coarsely chopped
• 2 stalks celery, chopped
• 1/2 red bell pepper, seeded and chopped
• 1/4 cup of chopped red onion or scallion
• 1/2 to a whole apple, cored and chopped
• 5 Tbsp mayonnaise
• 1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey)
• 2 teaspoons fresh squeezed lemon juice
• Salt and pepper to taste

Directions:

Prepare all of the salad ingredients and combine them in a large bowl. Combine the mayonnaise, preserves, and lemon juice in a separate bowl. Taste for proper balance. The dressing should not be too sweet nor too sour. Adjust the ingredients until you have achieved the balance you want. Add salt and pepper to taste.  Mix the dressing in with the salad ingredients. Salt and pepper to taste.

Serves four.

Nutrition:

Substitutions:

I used orange marmalade for the preserves.

Recipe courtesy of Simple Recipes.

Read my review of this recipe.

Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped onions
• 1 cup peeled and chopped carrots
• 1 cup chopped celery
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon minced garlic
• 4 ounces mushrooms, stemmed, wiped clean, and sliced
• 1/2 teaspoon dried thyme or 1 teaspoon chopped fresh thyme leaves
• 1 bay leaf
• 1 tablespoon all-purpose flour
• 2 teaspoons tomato paste
• 2 to 2 1/2 cups chopped or shredded roast turkey (white and/or dark meat)
• 1 1/4 cups chicken stock or canned chicken broth
• 1 cup green peas
• 2 pounds sweet potatoes, cooked and mashed (about 4 cups)
• 1 1/2 cup grated sharp or medium Cheddar

Directions:

Preheat the oven to 400 degrees. Lightly grease a deep 9-inch square or a 9×13 baking dish and set aside.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, celery, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes. Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Add the meat and stir well to combine. Gradually add the stock and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.

Remove from the heat and discard the bay leaf. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 25 to 30 minutes.

Serves 4.

Nutrition:

Substitutions:

Recipe adapted from Emeril Lagasse.

Read my review of this recipe.

Ingredients:

Roasted Tomatillo Chile Salsa:

• 1 pound tomatillos (about 12), husked
• 1 onion, peeled and quartered
• 4 garlic cloves, smashed
• 2 jalapenos, seeded
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 cup chopped cilantro leaves
• 1 lime, juiced

Enchiladas:

• 3 poblano peppers
• Extra-virgin olive oil
• 1/2 medium onion, diced
• 3 garlic cloves, minced
• 2 teaspoon ground cumin
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• Chopped cilantro leaves
• 4 cups shredded chicken
• Salt and freshly ground black pepper
• 10 large flour tortillas
• 1/2 pound Monterey Jack cheese, shredded
• Sour cream, for garnish

Directions:

Preheat oven to 400 degrees F.

For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the peppers on a baking sheet and broil, turning with tongs, until the skin is blackened.) Place the peppers in a paper bag, seal, and set aside for 15 minutes. Remove the peppers from the bag and peel off the skin; then seed, core, and dice them. Set aside.

Heat olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized – this should take 5 to 7 minutes. Add the garlic and cumin then cook for another minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat and poblano pepper.. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and sour cream.

Serves 6 to 8 people.

Nutrition:

Substitutions:

Recipe courtesy of Tyler Florence.