Chicken Panang

I'm a sucker for good Asian food.  Chinese, Japanese, Thai and everything in between.  I love it all.  A few years ago, I tried curry for the first time.  It was an acquired taste for me, but once I discovered Panang, I knew I'd hit a home run.  It's spicy, a little sweet, and luscious, with a peanut butter finish.  Great with any meat or veggie (or whatever the hell you have in the fridge), this is a must-keep recipe to add to your repertoire for those often craved exotic evenings.  

Panang Curry 

Chicken Boobs
2 T. Olive Oil
Salt & Pepper
3/4 Onion, diced
1 1/2 C. Carrots, chopped into small rings
1/2 Zucchini, chopped
3 T. Panang Curry (found in a pouch or a can in Asian grocery stores)
1 Heaping T. of Peanut Butter
1 14 oz. can of Lite Coconut Milk
1 T. Fish Sauce
1 T. Brown Sugar
Basil, nuts and lime juice, to garnish

Sprinkle your chicken with salt & pepper.

Heat the olive oil in a non-stick skillet over medium heat until it glistens.  Add the chicken and cook for 4 minutes per side or until you get a nice, golden brown edge.  Make sure the chicken is cooked through.  Remove from the skillet and set aside.  When the chicken has had a chance to rest for 5 minutes, slice into pieces about 1" thick.

Add the onions to the skillet.  Cook until they are soft but not browned, about 6 minutes.  Add the carrots and zucchini and cook for another 3 minutes.  Stir in the panang curry and peanut butter, allowing it to coat the veggies.  Pour in the coconut milk and stir to thoroughly combine.  Stir in the fish sauce and sugar.  Taste and add more sugar, peanut butter or fish sauce as needed.  Add the chicken back and stir gently to cover it in the sauce.

Serve over rice and garnish with fresh basil, nuts of your choice and a squeeze of fresh lime juice.

Baby Greens Salad with Accoutrements

From time to time, my body just craves something light and healthy.  I don't know if it's the yoga I've started doing or the warmer, longer days, but this weekend was a good time to eat light.  And this salad hit the spot.  I've said it before, but salads can be really good or really boring.  I like to experiment with different fruit and veggies, nuts and cheeses in my salads - there are many winning combinations.  This salad is sweet and tropical with golden brown chicken and a satisfying crunch.  

Baby Greens Salad with Accoutrements

Baby Greens

Chicken, sliced (grilled, pan-fried or rotisserie)

Gorgonzola Cheese

Strawberries, sliced

Mandarin Orange wedges

Nuts (almonds, pistachios or pecans)

Champaign Vinaigrette (or your favorite dressing)

Salt & Pepper

In an extra large bowl, toss the mixed greens in a couple tablespoons of the salad's dressing.  Sprinkle with salt and pepper to taste.  (This is how they do it in a restaurant; so the salad is completely coated, but not soggy).  

Transfer the greens to a plate and top with the chicken, cheese, fruit and nuts.  Top with more dressing and salt & pepper.  

Kung Pao Bánh Mì

Not too long ago, a thought occurred to me while I was eating cold, leftover Kung Pao Chicken for breakfast.  Yes, breakfast.  (You know you've done it too).  The flavors were still great but it wasn't substantial enough for a meal since the rice had dried out.  So, I spooned it onto a baguette, topped it with some mayo, cilantro and cucumber et voila!  A homemade version of Vietnamese Bánh Mì without all the daunting hassle of the original.  This Kung Pao Bánh Mì has all the flavor of the classic Chinese take out dish, but it's served anew on a crunchy light fresh delectable vessel. 

*Bánh Mì means baguette and was introduced to the Vietnamese culture by the French during its Colonial Period.  

Kung Pao Bánh Mì 

1 Mini baguette, sliced laterally

3/4 C. Leftover Kung Pao Chicken

Mayonnaise

Cilantro, chopped

Cucumber ribbons

Salt & Pepper

Preheat the oven to 350.  

Spread a thin layer of mayonnaise on both sides of your baguette. Spoon the Kung Pao Chicken onto the bread.  Pop the open-faced sandwich onto a baking sheet and into the oven.  Allow it to just warm through, about 8 minutes.  Remove from the oven and top with cold cucumber ribbons and fresh cilantro.  Sprinkle with salt and pepper to finish.  Place the top of the baguette on the laden bottom slice and enjoy!  

Your New Favorite Chicken Salad

There are about 1.8 million chicken salad recipes out there.  Yes, I checked my facts.  If there are so many, then why do we not crave chicken salad?!  I will admit that normally when I see chicken salad in a restaurant or a grocery store, my mind goes straight to:  dried out pieces of chicken (or worse, canned!) mayo and celery.    Am I right?  Not the best image in our minds or taste in our mouths.  Let's change that.  Try my chicken salad and you'll never go back to that wretched original served kitty corner to tomato aspic.  My chicken salad is packed with fresh, bright flavor and accented with almonds and grapes.  

Chicken Salad

4-6 chicken boobs

Olive oil

Salt & Pepper

½ C. Mayonnaise

The juice of 1 lemon

1 C. grapes, halved

½ C. almonds, chopped

Prepare your chicken boobs by seasoning them with salt and pepper and a drizzle of olive oil.  Allow them to marinate for about 20 minutes. 

In a medium skillet, heat a tablespoon of olive oil over medium heat.  When it’s quite hot, add several of the chicken boobs.  Let them cook for a good 4-6 minutes without moving them.  You want them to get a good golden brown crust.  After they have browned, flip and cook for another 4 minutes on the other side.

When the chicken is fully cooked, remove from the pan and let sit.  Do not cut into them right away or they will dry out.  Repeat with the rest of the chicken.  When the chicken has rested for at least 5 minutes, cut into bite-sized pieces. 

In a large bowl, combine the mayonnaise, lemon juice, salt & pepper.  Wisk until the sauce is smooth.  Add the grapes, almonds and chicken and toss to coat them evenly.  

Chill in the fridge for at least an hour so the flavors can marry.  Serve on toasted croissants.

*TIP:  Many chicken salad recipes call for boiled chicken or canned chicken.  Go a step further and pan-fry it.  The color you get on the chicken adds another layer of flavor that sets this recipe apart.  Rotisserie Chicken would work really well too.

**TIP:  Grapes add a fresh sweetness to this combination.  Experiment with other fruit such as dried apricots or raisins for more sweet texture.  

Baja Burritos

I love making savory latin dishes with hints of fresh sweetness.  Whether it's a quesadilla with slices of apple or Honduran orange pork, fruit adds a dynamic twist to an everyday favorite.  These burritos are no exception.  Packed with tender chicken, caramelized peppers and onion, highlighted with chunks of sweet pineapple and a BBQ-inspired enchilada sauce, these burritos are spicy and sensual and a welcome summer surprise.  

Baja Sauce:

6 T BBQ sauce

1 Can Red Enchilada sauce

2 T. Worcester sauce

2 t. Cumin

Salt & pepper

Filling:

Onion

Red Pepper

Chicken boobs, in chunks

Pineapple, without juice

1 jalapeño, finely diced, no seeds

Tortillas

Combine the sauce ingredients in a medium saucepan and bring to low simmer.  Season with salt and pepper, to taste. 

Bring a large skillet to medium heat with 1 T. olive oil.  Sprinkle the chicken with salt and pepper and cook until golden.  Remove and set aside.  

In the same skillet, sauté onion, red pepper, jalapeño and pineapple until slightly charred.  Add the chicken and toss to combine. 

Spoon the mixture into the tortillas and roll to make burritos.  I eat them just like this OR fry them lightly for a crunchy edge.  Serve them with the Baja Sauce for dipping. 

Baked Bean & Chicken Soup

Close your eyes for a moment, please.  Yes, you too.  Thanks.  Now, imagine if you will the last BBQ you went to this summer that served dark and delicious baked beans.  I'm not talking about the dreadful "pork 'n beans" you dump out of a can and heat.  No.  I mean those brown sugar, bacon-covered, smoky and tantalizing beans that you desperately want more of, but you know they're so full of bad stuff that you just can't go back for seconds.  Yeah, you know which ones I'm talking about.  Okay, open your eyes!

This recipe is a rendition of those most sinful beans, but in soup form.  This soup is sweet and spicy and hearty, but without the morose heaviness that baked beans imbue.  

4 slices bacon

1 C. chopped onion

1 16 Oz. can Northern beans

1 16 Oz. can black beans

1 16 Oz. can Kidney beans

1/3 C. Ketchup

3 T. Worcester Sauce

3 T. Liquid Smoke

1/2 t. smoked paprika

1 Small Chipotle pepper in adobo sauce, minced

1/4 -1/2 C. brown sugar

2 T. Molasses

1/2 rotisserie chicken, shredded 

1-2 C. Chicken broth or water, or as needed

Tortilla Strips, cheddar cheese & cilantro, for garnish

In a large pot, brown bacon and remove to drain on a paper towel.  Add onion to the bacon grease and cook over medium heat until soft, but not brown. 

Add beans and each of the other ingredients.  Bring to a simmer.  Add broth or water as needed to create desired consistency.  Ladle into bowls and garnish with tortilla strips, cheddar cheese and cilantro.  Serve with good, fresh bread. 

BBQ Raspberry Chicken Sandwich

This is what I like to call the Perfect Brunch Sandwich.  Sometimes for Sunday Brunch, I’m just not in the mood for breakfast.  And sometimes a heavy lunch causes too much lethargy even for a lazy day.  So, this sandwich fits splendidly in between.  I like to serve it small, because the ingredients are rich and sinful.  The combination of flavors in this sandwich marries beautifully.  It is smoky and sweet, with just the right amount of crunch. 

1 Grilled chicken breast, thinly sliced

4 Ham slices

3-4 T. Soft goat cheese

2 T. Raspberry preserves

3 T. BBQ sauce

¼ Red onion, thinly sliced

Cilantro, roughly chopped

Small loaf of French bread

In a small bowl, mix the raspberry preserves and BBQ sauce until combined. 

Slice the bread laterally.  Spoon a thin layer of sauce onto each slice of bread.  On the top slice, spread the goat cheese.  Set this slice aside.  On the bottom slice of bread, place the ham, chicken, onion and cilantro.  Carefully place the top and bottom layers together.  Slice the sandwich in half and share it with your best brunch pal.  Serve with a light salad on the side. 

Chicken Marsala Rotini

Now, I know what you must be thinking.  I thought these recipes were supposed to be approachable!  This one has a bunch of ingredients, fancy wine and two different kinds of mushrooms!  How can that be approachable?  Well, I will show you.  Don’t be intimidated – this recipe might take a few steps, but it’s completely do-able even for the novice chef.  It’s perfect for a special occasion or just an evening when you need a lil’ bit o’ comfort.  And it’s RULL good! 

I’m very proud of this recipe because it has such a perfect mix of elements and ingredients.  The onion provides a natural sweetness; the mushrooms give earthiness (and each kind of mushroom tastes different); the pasta adds some hearty love and the sauce brings it all together harmoniously.  Maybe it should be called ‘Sweet Earth Lovely Pasta Marsala!’

You’ll find this meal to be robust and tempting, and soon a forget-me-not in your recipe box.  Call me if you can resist a second bowl!  I’ll be impressed…and then I’ll eat your extra serving.

3 chicken breasts, sliced

1 pint button mushrooms

2 Portobello mushrooms

1 small onion

                                                                                                               

1 1/2 C. Chicken Stock or low sodium chicken broth

3/4 C. Marsala Wine (don’t let this scare you – it’s cheap and easy to find)

2-4 T. heavy cream

Water, to cook pasta

Rotini pasta

Parmesan cheese, for garnish

In a shallow dish, season the chicken with salt & pepper and drizzle with olive oil.  Allow the chicken to marinate for 20 minutes or more.  Slice onion and mushrooms and set aside. 

Heat a large skillet over medium-high heat, and cook chicken until golden brown.  Remove and set aside.  Allow to rest.  Add the onions to the pan and sauté until caramelized.  Remove and set them aside.  Add the mushrooms and a little extra olive oil and cook until they are browned.  Remove and set them aside. 

In a large pot, bring water to a boil and cook the pasta until al dente. 

Meanwhile, pour the chicken stock into the pan where you cooked the chicken, onion and mushroom and scrape the bottom of the pan to release all of the brown bits.  Bring the stock to a boil and reduce by half.  Add the Marsala wine and bring to a boil.  Reduce by half again.  The sauce may taste salty – don’t worry!  Once you add the ingredients back in, the flavors will level out. 

***’Reduce by half’ can be scary.  But, it’s not.  It just means cook it down until it’s about half of the amount you started with.  By doing this, you are really accentuating the flavors.

Add the heavy cream, one tablespoon at a time.  Whisk the sauce until it is well combined, light and creamy brown.  The sauce will be thin.  Add the chicken into the sauce and allow the chicken to reheat. Add the onion and mushrooms to the sauce as well.  Toss gently so everything is coated in the Marsala sauce.  Season with salt and pepper to taste, if needed.  If your skillet is big enough, add the pasta as well.  This way, all the ingredients begin to soak up the delicious sauce. 

Spoon the pasta, chicken and vegetables into bowls and top with Parmesan cheese. 

BBQ Hawaiian Pizza

I love using Naan instead of regular pizza dough.  There is something very satisfying about the way the crust is chewy and crunchy all at once.  I found a similar pizza at a hole-in-the-wall joint in Anaheim, California on a college conference trip and couldn’t resist making it at home.  This mix of BBQ sauce, chicken and pineapple comes together to create a harmonious explosion of flavor that you'll want more of right away. 

4 slices bacon

1 medium onion, chopped

2 grilled chicken breasts

Pineapple, in chunks, drained

BBQ sauce

Mozzarella cheese

Naan

In a skillet, cook bacon until very crispy.  Remove from skillet and drain.  Remove most of the bacon grease, leaving about 1 tablespoon.  Add onion to skillet and cook until caramelized.  Remove and set aside.  Cut the chicken into 1/4" slices.  Set aside.

Preheat oven to 400 degrees. 

Drizzle barbecue sauce on top of each piece of naan and spread to cover the bread.  Cover the barbecue sauce with mozzarella cheese.  Top with grilled chicken, caramelized onions, pineapple and bacon.  Bake in the oven until cheese is golden brown.