Tag Archives: chicken

Grilled Grapefruit Chicken

OLYMPUS DIGITAL CAMERA

Grilled Grapefruit Chicken

I finally had another well earned day off and let me tell you, it was great!  It was so amazing to spend a leisurely day at home and in my garden doing absolutely nothing.  The house was quiet most of the day until the unthinkable occurred.  While assembling some fresh fruit smoothies for Bruce and I the other morning is when it happened…  Neither Bruce or I saw it coming.    Everything appeared normal and all looked fine as I dropped in some gorgeous bright strawberries, blueberries and bright orange mango chunks into one of my most cherished kitchen appliances.  As I secured the lid, the base of my blender appeared to be tightly fastened to the glass pitcher before I pushed the start button.  Within a matter of seconds, I shredded the motorized gears and destroyed the base unit, rendering my blender completely useless.

What completely “frosted my cookies” about the incident was that I received that blender as a gift from my mother many years ago.  I loved that blender.  It was a beautiful bright red KitchenAid and it was in perfect running condition before I destroyed it… And the smoothie ingredients?  Not salvageable either.  All went straight into the garbage can.

Well.  I have to tell you.  There is a bright side to the story.  I have a new blender.  My husband Bruce felt pity for me and within a few hours he brought me down to Macy’s to pick out a replacement to help dry my tears.  Before we left our home, I did my homework, and read the blender reviews on the internet prior to purchasing the new blender. First of all, I avoided purchasing a unit with a similar design.  I wanted something with a one piece construction rather than three.  I wanted a quality blender that was sturdy, with high wattage and really easy to clean.  Surprisingly, Bruce did not even bat an eye at the price.  We simply walked into the store, I pointed at what I wanted, he lifted the box off the shelf and pulled out his credit card from his wallet.  What a sweet man! Or rather, I should say, a very sweet intelligent man.   He really likes his smoothies.

While all the fuss was going on, I had placed some chicken thighs and legs in a tangy grapefruit marinade in the refrigerator for dinner later that day.  The marinade is a wonderful combination of flavors with fresh squeezed grapefruit juice, lime juice, garlic, Sazon Goya seasoning, cayenne pepper, salt and black pepper.  I marinated the chicken for a few hours before tossing on the grill.  My grilled grapefruit chicken is easy to make and has a wonderful Mexican inspired flavor.  Enjoy!  Tessa

OLYMPUS DIGITAL CAMERA

Grapefruit Chicken on the grill…

Ingredients:

  • 2 – 3 pounds chicken thighs and legs
  • 2 grapefruit (juiced)
  • 1/3 cup olive oil
  • 1 Tbs lime juice
  • 1 Tbs sugar
  • 1 1/2 tsp garlic paste
  • 1/4 tsp cayenne pepper (I used more)
  • 2 packets Sazon Goya seasoning (cilantro and anchiote blend)
  • salt and pepper to taste

Whisk together the grapefruit juice, olive oil, lime juice, sugar, garlic paste, cayenne pepper, Sazon Goya seasoning, salt and pepper.  Add the chicken pieces, cover with plastic wrap and marinade in the refrigerator for at least 4 hours.  Turn chicken at least once.  Heat up your grill and place chicken on medium high heat.  Throw away the marinade.  Cook until juices run clear and the internal temperature of the chicken reaches 165 degrees.  Remove from grill, place on serving platter, garnish with cilantro and serve.  Makes about 4 servings.

A Winter Weekend in the Cascade Mountains and Chicken Lentil Soup

OLYMPUS DIGITAL CAMERA

Chicken Lentil Soup 

I love living in Southern Oregon.  One of my favorite things to do during the winter months is to visit the Cascade Mountains.  This year our family and friends stayed in some cabins up at Hyatt Lake over the weekend.  Hyatt Lake is about an hour drive from our home but in snowy weather, it may take twice as long.  There was at least 3 feet of fluffy snow on the ground and the temperature was a bone chilling 16 degrees.   The only way we could get up to our cabins was with four wheel drive pickup trucks for there was nearly 10 miles of narrow snow packed roads.

OLYMPUS DIGITAL CAMERA

A view up towards the summit.

OLYMPUS DIGITAL CAMERA

Along the edge of Hyatt Lake.  The lake was frozen over.  During the summer months, Hyatt Lake is known for its wonderful trout fishing and camping.

OLYMPUS DIGITAL CAMERA

A view across the lake.  The ice on the lake was only a few inches thick and covered with snow.  We would not dare walk out onto the lake for it was too risky and dangerous.

OLYMPUS DIGITAL CAMERA

Sunset in the forest.  It was eerily quiet.  The only noise that we heard was the snow dropping off the branches of the trees.  There were no birds, squirrels or any signs of wildlife. The birds either migrated south or are spending the winter in the valley below. Other animals such as black bear, skunks and squirrels are hibernating in their dens.  Deer, cougars and elk generally find their way down to the warmer lower elevations during the cold winter months.

OLYMPUS DIGITAL CAMERA

A view from the top of the mountain.  You can see the ski resort at Mount Ashland in the background.

OLYMPUS DIGITAL CAMERA

Snow covered Chinquapin Mountain. In late spring, when the snow has melted, Chinquapin Mountain is one of my favorite places to hunt for Morel mushrooms.  When I get some mushrooms this year, I’ll be sure to post some delicious Morel mushroom recipes.

After spending a cold day in the snow, my Chicken Lentil Soup is a perfect way to warm up. My Chicken Lentil Soup is made with locally grown organic green Laird Lentils, carrots, onions, celery, chunks of tender chicken and flavored with my homemade Garam Masala Spice Blend.  It’s easy to make, tastes delicious, and as an added bonus, it’s really good for you too!  Enjoy!  Tessa

Ingredients:

  • 1 cup Laird lentils (washed and picked over)
  • 1 Tbs olive oil
  • 1/2 cup onion (chopped)
  • 1/2 cup carrots (chopped)
  • 1/2 cup celery (chopped)
  • 1/2 cup red bell pepper (chopped)
  • 1 Tbs Garam Masala spice blend
  • 1 12 ounce can diced tomatoes
  • 1 tsp minced garlic
  • 1 quart chicken stock
  • 1/2 pound cooked chicken (chopped)
  • salt and pepper to taste

In a large sauce pan with a lid, saute onion, carrots, celery and red bell pepper in olive oil.  Cook until onions are translucent and tender.  Add lentils, Garam Masala, tomatoes, garlic and chicken stock.  Cook on low heat until lentils are tender, about 30-40 minutes.  Add cooked chicken about 10 minutes before lentils are done.  Taste and correct your seasonings.  Serve hot with crusty bread.  Makes about 4 servings.

*Note:  I used precooked chicken that I found in the deli section of my favorite store.  I added the chicken towards the end of the cooking process because I wanted the chicken to stay tender.

Chicken Liver Pate

Chicken Liver Pate

When it comes to food preferences and tastes, I believe that people fall into two distinct groups.  People either like to eat liver or they don’t.  I consider myself one of the fortunate people who fall in the first category.  And as for my husband Bruce, well, take a wild guess…  I learned early on in our marriage that if I wanted to elicit a strong response out of Bruce, I would simply tell him that we are having liver and onions for dinner.

It all started with a harmless trip to the butcher…  Earlier that day I purchased a pound of calf’s liver and right before I was going to prepare the meal, Bruce noticed the package of liver in the refrigerator.  I kid you not, for within minutes, I received a stern lecture on why he will not eat liver.  Meanwhile, while trying to understand his food issue, I could not help but notice the look on his face.  The look on his face was priceless.  I knew I had just pressed a button :).

The other day while shopping for our groceries for the week, I saw a half a pound of chicken livers on sale and I promptly put them in my basket.  I knew exactly what I was going to make with them.  Chicken Liver Pate!  Not only just Chicken Liver Pate, but Chicken Liver Pate all for me.  My Chicken Liver Pate is easy to make and tastes delicious.  Serve Chicken Liver Pate on toasted crostini or on your favorite crackers.  Enjoy!  Tessa

Ingredients:

  • 1/2 pound chicken livers cleaned and rinsed
  • 1/2 cup chopped onion
  • 3 Tbs olive oil
  • 1 tsp garlic (minced)
  • 1 sprig of fresh thyme
  • 1/4 tsp salt or to taste
  • pinch of white pepper or to taste
  • 1/4 cup Marsala wine

Heat a saute pan to medium high heat (Not too hot).  Add olive oil and chopped onion.  Cook until onion is opaque.  Add chicken livers, garlic, thyme, salt and white pepper.  Cook until livers are cooked completely through and no pink color is left.  Remove thyme sprig and deglaze pan with Marsala wine.  Cook until wine has nearly disappeared.  Add entire contents of pan to a food processor and process until smooth.  Taste and correct your seasonings.  Remove from processor and place in a bowl.  Cover surface of pate with plastic wrap and place in the refrigerator until completely cool.  Serve pate chilled with your favorite crackers or toasts.  Makes about 3/4 cup.

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Chicken Satay.  Now close your eyes and repeat after me.  Saa-taay…  While you are saying it, just imagine hot, juicy, succulent, flavorful barbecued chicken on bamboo skewers drizzled with peanut sauce.  Close your eyes and say it again.  Saa-taay…

Did I just catch you drooling?

If you have never had satay before, satay is an amazingly flavorful barbecued dish that is generally of Southeast Asian origin.  It is prepared with many different ingredients such as chicken, beef, shrimp, lamb, fish, pork, goat and even tofu.  One of my favorite ways to prepare satay is with chicken.  I like to use bits of boneless, skinless chicken thighs marinated for several hours in coconut milk, Indonesian soy sauce and a variety of spices.  I then thread the chicken on to the skewers and cook them on the barbecue.

I like to serve my Chicken Satay with my homemade peanut sauce or drizzled with sweet chili sauce or sriracha.  I also serve it with a scoops of fluffy jasmine rice and fresh sliced cool cucumbers for garnish.  I also make sure that there’s plenty of sambal oelek on the side for those who love fiery hot food.  Makes 10 -12 skewers.  Enjoy!  Tessa

Ingredients:

  •  1 1/2 pounds boneless skinless chicken thighs cut into 1″ cubes or strips
  • 1/2 cup coconut milk
  • 2 tsp ground coriander
  • 1 tsp turmeric powder
  • 1/2 tsp ground ginger
  • 2 tsp Indonesian soy sauce
  • 1 – 2 tsp minced garlic
  • pinch of red pepper flakes or sambal oelek (optional)
  • 1/2 tsp salt (or to taste)

In a medium sized bowl whisk together all the ingredients except for the chicken.  Once the marinade has been blended, add the chicken and toss well to coat.  Cover with plastic wrap and place in the refrigerator for at least 4 hours or overnight.  Take 10 -12 bamboo skewers and soak completely in water while the chicken is marinating.  Soaking the skewers in water prevents the skewers from burning off while the satay cooks on the barbecue.

Thread chicken onto the skewers and cook on medium hot barbecue or grill pan until the juices run clear or the chicken reaches 170 degrees Fahrenheit.  Toss any remaining marinade.  Do not brush it on the chicken while cooking and do not even think about reusing it.  Pay attention and turn your skewers occasionally for even cooking.  Be sure not to over cook or under cook the satay.  Makes 10 -12 skewers.

Lemon Rosemary Chicken

Lemon Rosemary Chicken

Bruce and I lead very busy lives so cooking dinner on weekday evenings can be a crazy mad scramble. I’ve learned over the years to prep what I can in the morning before work and by the time I get home in the evening all I have to do is toss together a salad, make a quick side dish and grill up dinner.  Done.  If there is any one dish that tastes great and easy to make, my Lemon Rosemary Chicken is one that fits the bill.

Fresh picked Rosemary from my garden.

To make the Lemon Rosemary Chicken, all you need is boneless skinless chicken thighs, fresh rosemary, fresh squeezed lemon juice, olive oil and some spices.  Toss all the ingredients in a covered container in the morning before work, cover and refrigerate.  Come home, pull the chicken out of the fridge, toss on a grill or grill pan, and cook until the juices run clear.  See?  I told you that it was easy…  Enjoy!  Tessa

Ingredients:

  • 2 pounds boneless skinless chicken thighs
  • 1/8 cup olive oil
  • 1/4 cup lemon juice
  • 1 1/2 Tbs rosemary (chopped)
  • 1 1/2 tsp minced garlic
  • 1/2 tsp smoked paprika
  • 1/2 tsp seasoning salt
  • 1/4 tsp pepper

Toss all ingredients in a covered container and let marinade in the refrigerator for at least 4 hours.  Toss any remaining marinade.  Place on medium hot barbecue grill or grill pan.  Turn chicken when halfway cooked.  Cook until juices run clear or the chicken reaches an internal temperature of 170 degrees Fahrenheit.  Pull from grill, let chicken rest for about 5 minutes covered, garnish with sprigs of rosemary and plate up.  Serves 4 – 6 people.

 

Tequila Lime Chicken Soft Tacos

Tequila Lime Chicken Soft Tacos

During the work week I always try to make dinners that are fast and easy.  I like to make extra servings of a meal on the weekend and re-purpose the leftovers later on in the week.  Late Sunday afternoon I barbecued a big batch of my Tequila Lime Chicken for an early dinner.  Knowing in advance that my work week was going to be ridiculously busy, I made sure that I grilled up some extra chicken for Tequila Lime Chicken Soft Tacos.

Whenever I am out on the back patio next to my kitchen, I always make sure that my camera is close at hand.  Last year I planted some giant allium in large containers and their gorgeous purple flowers were attracting dozens of honey bees.  So, I put my camera to good use while I was waiting for my Tequila Lime Chicken to finish cooking on the grill.  I have to admit, when I took this shot, I was just a tad worried about getting too close to my subject.  Lucky for me, he did not care that I was taking his picture :).

Earlier this spring, I planted a bunch of chives in a pot and they are blooming too.  The chive blossoms are much smaller and not as brightly colored as the giant allium.  However, whenever I need fresh chives I simply walk out onto the back porch, scissors in hand and I snip whatever I want.   Planting fresh herbs in pots saves a bunch of money at the grocery store.  Plus, they always seem to taste better and fresher.

My recipe for Tequila Lime Chicken is here.  For the Tequila Lime Chicken, I marinate boneless, skinless chicken thighs in lime juice, tequila, cilantro, cumin, coriander, chili pepper, garlic and smoked paprika.  I marinate the chicken for several hours and then cook the chicken on my barbecue or indoor grill.  I like to use any leftover Tequila Lime Chicken warmed up in soft tacos with shredded carrot, lettuce, cilantro, tomato, lime and drizzled with a tangy cilantro sour cream.  Sometimes, I chop it up the grilled Tequila Lime Chicken and place it on a heap of fresh picked lettuce leaves for a healthy salad.  Enjoy!  Tessa

Ingredients:

  • 3 cups chopped Tequila Lime Chicken (warm)
  • 6 corn tortillas (warm)
  • 1 1/2 cups chopped lettuce
  • 1 cup chopped tomato
  • 1 cup thinly sliced carrots
  • 1/2 cup chopped cilantro
  • 1 lime cut into 6 wedges
  • 1/2 cup sour cream
  • 1 tsp lime juice
  • 2 tsp cilantro chopped
  • big pinch of cumin
  • drizzle with hot sauce or salsa (optional)

In a small bowl whisk together sour cream, lime juice, cilantro and cumin.  Set aside. Heat up the tequila lime chicken (I used a microwave).  Fill warm tortillas with chicken, lettuce, tomato, shredded carrots and drizzle with cilantro sour cream.  Garnish with fresh chopped cilantro and lime wedges.  Makes 6 tacos.

Strawberry Barbecue Chicken

Strawberry Barbecue Chicken

I have a bad habit…  Whenever Bruce and I have guests at our home, I tend to put out too much food.  Our guests always go home happy and with their bellies full but, dealing with party leftovers can be a pain.  Just like what happened over the past weekend.  We had a pound of leftover strawberries sitting in a bowl on the counter after our brunch and there’s only two of us living in the home.  Ugh!  I can’t believe I thought it and even worse, I can’t even believe that I said it out loud.  I bought way too many strawberries…

Strawberry Barbecue Sauce

I have learned over the years that sometimes you just need to get creative to use up the ingredients you have on hand.  I personally like to use ingredients and flavor combinations in ways that most people would never think or even dream of.  A great example is my sweet and tangy homemade Strawberry Barbecue Sauce with spicy ancho chili, sweet and sticky Indonesian soy sauce and my favorite soda, Dr Pepper.  The flavor of my Strawberry Barbecue sauce is smoky, sweet and complex but on the other hand, it’s really easy to make.

Strawberry Barbecue Sauce

  • 1 pound of strawberries (cleaned, hulled and quartered)
  • 1 can Dr Pepper
  • 1 cup tomato ketchup
  • 1/4 cup brown sugar
  • 1/4 cup Indonesian soy sauce
  • 1/4 cup rice wine vinegar
  • 1 tsp liquid smoke
  • 1 tsp seasoning salt
  • 1 tsp smoked paprika
  • 1/2 tsp ancho chili powder (use more for a spicy kick)
  • 1/2 tsp granulated garlic
  • 1/2 tsp granulated onion
  • 1/2 tsp black pepper or to taste

Add all ingredients to saucepan. Cook on medium low, stirring occasionally for about 45 minutes.  Blend with hand blender to make the barbecue sauce smooth.  Taste and correct your seasonings.  Remove from heat and let cool.  Makes about 3 cups.  Any leftovers will keep in the refrigerator for about a week.  Brush it on barbecue beef, chicken, or pork..

Now that the sauce is done… Let’s fire up the Q!

Strawberry Barbecue Chicken

  • 6 pounds chicken (I like to use legs or thighs)
  • 1 1/2 tsp salt (or to taste)
  • 1 1/2 tsp fresh cracked black pepper (or to taste)
  • 3 cups Strawberry Barbecue Sauce (or to taste)

Fire up your barbecue or grill pan.  Season chicken with salt and pepper.  Grill on medium high heat until juices run clear or about 15 minutes.  Brush with sauce and cook a few minutes more…  Serve chicken with sauce on the side.   Makes about 12 servings.  Enjoy!  Tessa

Looks delish!

Guava Chicken

 

Guava Chicken

My son called me the other day just to gently point out to me that I did not live up to my promise to post easy recipes that he could make in his slow cooker while he studying at the university.   During our conversation he asked me to come up with something Asian inspired that he can toss together quickly and serve with jasmine rice.  My slow cooker Guava Chicken is just the ticket.  It’s easy to make, tender and flavorful.  Not to mention, I assembled the ingredients in about 10 minutes.

My slow cooked Guava Chicken is made with boneless, skinless chicken thighs, guava jelly, Indonesian soy sauce, ginger, garlic and rice vinegar.  It’s sweet, tangy and has just the right amount of spice.  Next time you find some guava jelly at your favorite grocery store, buy some and make this.  Enjoy!  Tessa

Ingredients:

  • 2 1/2 pounds boneless skinless chicken thighs
  • 3/4 cup guava jelly
  • 1/4 cup Indonesian soy sauce
  • 1/3 cup rice vinegar
  • 1/2 cup water
  • 2 Tbs cornstarch
  • 1 Tbs sweet chili sauce
  • 1 tsp ground ginger
  • 1 tsp garlic paste
  • 1/2 tsp salt
  • 1/4 tsp sesame oil
  • 1/4 tsp white pepper
  • garnish with toasted sesame seeds and chives

In a slow cooker, add the chicken.  In a medium bowl whisk together the remaining ingredients except for the garnishes.  Pour sauce over chicken.  Cover and cook on low for about 4-6 hours or until fork tender.  Taste your seasonings, correct and serve with fluffy jasmine rice.  Garnish with toasted sesame seeds and chives.  Serves about 4.

Chicken Cabbage Soup

Chicken Cabbage Soup

Today was a day that was all about simple foods with simple flavors.   I was in the mood to make a pot of chicken soup but I wanted it to be a bit different than my usual recipe.  I thought of incorporating tender cabbage instead of noodles or rice.  I’m glad that I did.  My chicken cabbage soup is light, delicately flavored and includes some of my favorite Asian ingredients such as soy sauce and mirin.  Enjoy!  Tessa

Ingredients:

  • 6 cups chicken stock
  • 1 cup chopped cooked chicken
  • 1/2 cup chopped onion
  • 4 cups chopped cabbage
  • 1 Tbs low sodium soy sauce
  • 2 tsp mirin
  • pinch of white pepper
  • 1/2 cup shredded carrot
  • chopped cilantro for garnish

Grab a large sauce pan and add all the ingredients with the exception of the cilantro.  Cook until the vegetables are tender.  Ladle up and garnish with the cilantro.  Makes about 6 servings.

Chicken Endive Spears

Chicken Endive Spears

I just love easy appetizers.  These Chicken Endive Spears are crazy simple to make and with all store bought ingredients.  I made a platter of these to share at a birthday party earlier today.  All you need is some store bought chicken salad (from the deli section of your favorite store), fresh endive spears, minced green onion and a jar of your favorite caviar.

Begin by washing and trimming the endive spears.  Scoop on the chicken salad.  Garnish with minced green onion and caviar.  That’s it.  See? I told you that was easy!  Enjoy!  Tessa