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Battle of the Blogs: asparagus & mushroom

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What happens when you combine two types of mushrooms and two kinds of asparagus? An amazing festival of flavor for the taste buds, that’s what (it doesn’t hurt that there is a lot of wine and butter involved, either).

A friend (who is also a fellow blogger) and I were discussing our favorite foods yesterday. Mushrooms and asparagus were near the top of the list, of course. He may remember it differently, but I am quite certain he challenged me to a cooking competition of sorts, using those two ingredients. I had a blast doing this with him, and coming up with this recipe so quickly. I hope you enjoy it as well! Be sure to check out his worthy creation here. We might do more like this in the future, if perchance he’s ever feeling brave enough to challenge me again… Teasing, Joe, teasing!

INGREDIENTS:

1.25 lbs chicken tenders, cut into 1-inch pieces
4 T + 1 T butter
1/2 tsp kosher salt
1 tsp ground black pepper
1 shallot, sliced thinly
1 lb green asparagus, trimmed
1 lb white asparagus, trimmed and peeled
8 oz white button mushrooms, sliced
8 oz cremini mushrooms, sliced
2 cloves of garlic, chopped coarsely
1 cup Riesling (or other white wine)
1/2 tsp dried thyme
2 sprigs rosemary, 1 de-stemmed and chopped, 1 whole for garnish
1 lemon, to squeeze over finished dish and for the lemon slice for garnish

DIRECTIONS:

Using a heavy-bottomed pot, add the 4 T of butter and the chopped chicken. Sprinkle the chicken with the salt and pepper, and cook over medium heat until the chicken is mostly cooked. add the sliced shallot and stir.

In the meantime, prep the white asparagus. Trim it just like you do green asparagus, but white asparagus also needs to be peeled. Ah, it’s so finicky. It breaks very easily, so it’s best to peel it flat on a cutting board. Once peeled, cut into 1-inch pieces. Then trim the green asparagus and cut it into 1-inch pieces.

Once the chicken and then the shallots have cooked, add in the white and green asparagus. Stir. Let it continue to cook over medium heat while you slice the mushrooms. Add in the chopped garlic, along with the wine and 1 T butter. Add all the mushrooms. Stir gently. Add in the thyme, and the 1 sprig of chopped rosemary.

Let this cook down a bit. The mushrooms will darken while the chicken soaks up the buttery wine. Slice a thin piece off from the middle of the lemon for garnish, and then give a quick squeeze to a lemon half over the dish. Stir in.

At this point, you can place this on a platter. I use the mushroom juices left in the bottom of the pot and drizzle it over the dish. Top with a rosemary sprig and the lemon slice. Serve and enjoy!

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Cheesy Chicken Enchiladas

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My family loves these, and they’re relatively quick and easy to create. I use shortcuts – such as, I start with some already-cooked rotisserie chicken and my green chile sauce.

INGREDIENTS:
3 cups cooked chicken pieces
1 cup green chile sauce
8 white corn tortillas
1 cup pepper monterey jack cheese (or other cheese of your choice)
1 cup velveeta cheese, melted

DIRECTIONS:
Preheat your oven to 350. Start by spreading about 1/3 cup of the sauce into a prepared baking dish.

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Mix 1/2 cup of the sauce into the cooked chicken pieces.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for a few seconds. They should roll much easier.

Top each tortilla with the chicken mixture and some cheese.

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Roll them and gently place them in the prepared dish. Follow with the other seven until you have all eight of them in the dish.

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Top with the remaining green chile sauce and cheese.

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Then, pour the melted velveeta over the enchiladas, covering all of the tortillas.
Bake at 350 for 20 minutes. Serve.

Note: My husband is a major Velveeta addict so that’s what I used – but it would be delicious with a blend of cheddar and jack cheeses as well, just add extra sauce to cover the tortillas.

Hot Wingettes, glutenvygirl Style

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Cooler weather makes me want to heat things up in the kitchen. Whether that’s slow-cooking a garlic roast all day, baking some spicy BBQ ribs, simmering a hot pot of delicious potato soup, whipping up some spicy chile rellenos, or even just simmering some lemon slices with cloves for scent, I crave warmth.

It’s not just the temperature increase I enjoy, it’s also the flavors that I like to kick up. And nothing says kicked-up quite like some spicy hot wings.

To start with, I picked up some “wingettes” at the local grocery store. I could’ve bought wings, removed the tips and separated the joints, but the wingettes were on sale.

The line-up:

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I rinsed and dried the wingettes.

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Then placed them skin-side up on a foil-covered edged baking sheet, and seasoned them with salt, pepper, and cayenne.

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As they were baking, I started on the sauce.

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Brought it to a boil, and then reduced the heat to low. Next, I flipped over the wingettes and popped them back in the oven to cook some more.

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When they were done (and the kitchen smelled unbelievably delicious), I piled them into a bowl and poured the sauce over them.

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I let them rest in the sauce for about five minutes. Then, I placed the wings back onto the pan (on which I’d changed the foil) and poured the sauce over them.

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Back into the oven on low these babies go, until ready to serve.

I’m not much of a hot wings girl…or wingettes, even. My son absolutely adores them, however. He can eat a dozen in one sitting. They have a spicy flavor, but they’re pretty mild – you can totally customize the heat level for your tastes.

INGREDIENTS:
3 pounds chicken wingettes, rinsed and patted dry
1 cup unsalted butter (2 sticks)
2 oz Tabasco sauce (about 1/3 cup)
2 cloves of garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1/4 brown sugar, packed
1 teaspoon red pepper flakes
2 teaspoons cayenne pepper, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided

DIRECTIONS:
For the wings:
Preheat oven to 400*.
Rinse chicken wingettes and pat dry. Line a rimmed baking sheet with foil, and spray with non-stick spray. Place wings on foil, skin side up.
Sprinkle 1 tsp of the salt, pepper, and cayenne over the wingettes. Bake for 30 minutes.
Using tongs, turn wings over and continue baking another 20 minutes.

For the sauce:
Melt the butter in a saucepan over medium heat. Add in all of the remaining ingredients and bring to a boil, stirring constantly. Then, turn down to low.

When wings are cooked:
Turn oven down to 250*.
Place wings in a bowl and pour sauce over them. Let rest for five minutes or so, to soak in the sauce. Then, place them back onto the baking sheet with new foil, and pour sauce over them.
Place wings into the oven to keep warm until time to serve them.

NOTE: I don’t think these are too spicy- my kids like them. I think they fall firmly into the mild category. That said, we tend to eat spicier foods here, so…adjust the seasoning as you see fit!

Enjoy!