Recipes »Salsa Chicken and Black Bean Soup

20120414-185306.jpgfrom A Year of Slow Cooking

I’m still exploring the crock pot and with the seasonal chill in the air I decided on a Salsa Chicken and Black Bean soup. It’s a reader favorite from the A Year of Slow Cooking site and understandably so.

It’s mild though flavorful and could please most palettes, though personally I was glad to have some chipotle Tabasco on hand to spice things up.

I made the mistake of skipping the step of rinsing my canned beans. It meant a “soupier” soup rather than the slightly thickened one I was expecting. Still a great easy recipe that will please a wide variety of people raised on Tex Mex (Americans).

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Posted on April 14, 2012

Recipes »Three Tea Cup Chicken

from Simply Recipes

I know, I make a lot of these Asian ground chicken recipes. What can I say? It’s my thing.

This Three Tea Cup Chicken is subtle and a little sweet. And if you don’t share my crazy enthusiasm for ground chicken, the original recipe calls for sliced anyway.

Easy, mild and sophisticated.

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Posted on February 15, 2012

Recipes »Roast Chicken with Spicy Hoisin Glaze

from Serious Eats

I’m very wimpy when it comes to anything labor intensive in the kitchen.

So a roasted whole cut up chicken sounded daunting but, really this Roast Chicken with Spicy Hoisin Glaze is one of the simplest things we’ve made.

You just need to allow about 30-40 minutes for cooking.

We enjoyed the first round with a baked yam (big and delicious this time of year) and I used the left over meat atop some ramen with scallions. Yum.

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Posted on December 9, 2011

Recipes »Chicken with Bamboo Shoot Curry

from Thai Table

This Thai recipe for Curry with Bamboo Shoots called for ground beef, but I went a lighter route with ground chicken instead.

As monochromatic as it looks, it was alive with flavor and quick to make.

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Posted on June 6, 2011

Recipes »Chicken Papaya Stir Fry

from Food and Wine

I make a lot of stir frys so finding this Chicken Papaya Stir Fry recipe was exciting for the list of unusual ingredients.

I wasn’t sure of the papaya and orange juice would make for a far too sweet dish, but with the salty seasonings and poblanos, they were mellow and delicious.

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Posted on May 22, 2011

Recipes »Gai Pad Krapow

from Serious Eats

This excellent and affordable recipe for Gai Pad Krapow, also known as Thai Basil Chicken is totally superb!

The rice, the fish sauce, the basil and the fried egg combines to create a very complex but well balanced dish.

No one would believe how easily it all comes together. This is one I’ll bookmark to make over and over in the future.

Thanks again, Serious Eats.

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Posted on April 30, 2011

Recipes »30-Minute Turkey Chili

from the Food Network Kitchens

In a rare moment of culinary inspiration, Jim decided to whip up a pot of 30-Minute Turkey Chili. He must have been subconsciously influenced by the super bowl that was playing in most households other than our own.

While the idea of the recipe might lead you to imagine it is bland either because it uses turkey or takes so little time to make, hence possibly not allowing the flavors to “blend” like they usually would with chili, do not fret. I don’t know how, but this is exceptional.

We’re hoping it’s a bit better for us too, since we are craving it again already.

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Posted on February 8, 2011

Recipes »Tandoori Chicken

from Food Network

Now, I know that traditional Tandoori Chicken should be made in a Tandoor oven, and most recipes are a bit more time consuming – but I have no such oven and I have no qualms about cutting corners in the kitchen so long as the results are as tasty as this one. I let the chicken thighs marinate for about 30 minutes rather than thirty and paired it with couscous.

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Posted on September 5, 2010

Restaurants »Bonchon Chicken

325 5th Ave and Various Locations

Korean fried chicken has been on my to eat list for ages and I finally managed to meet up with a friend for lunch at the newly opened Bonchon on 5th ave st only just days ago. While this particular location still seemed to be working out some kinks (three irate to-go men where fuming for over 30 minutes before their orders arrived) we fared better seated in the unfashionable black leather booths. The timelessness of the ambiance –  in a karaoke joint kind of way – was further enhanced by a large screen that played videos from the past few decades from solo Nick Lashay to Lady Gaga to Sarah McLaughlan. All of this matters not to the food though, and who goes out for fried chicken to be surrounded in sophisticated elegance anyway?

The chicken is great – must be that “secret taste” they brag about on their site. We split a medium (plenty for two people with normal appetites, small for those that want to pig out) platter, white meat, half and half soy garlic and sweet spicy glaze. The difference to KFC or similar is significant. This is crispy, almost light (at least by fried food standards), with non of that face shining greasiness. This is because they remove the fatty skin before frying.

The glazes, which I worried would be sticky and overwhelming are sparingly applied and quite good – not gooey or too saccharine. I preferred what we believe was the garlic glaze and the kimchee coleslaw makes for a nice side – and that’s coming from someone who does not count herself a fan of the  cold (usually bland) picnic staple.

I plan to try and compare with Kyochon, the space agey place up the street which I’ve been told does Korean fried chicken in a totally different way. While I may be very late to this culinary trend, I am happily won over by it.

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Posted on August 22, 2010

Recipes »White Chili

from Simply Recipes

I’ll be honest, my cooking and baking lately has resulted in the unexpected. Banana bread turned into a thicker almost pudding like creation recently, and even chocolate chip cookies from a back of the box recipe turned out entirely edible but undeniably strange (baking soda vs baking powder and brown sugar versus natural sugar does make a difference, it seems), and this Simply Recipes White Chili proved to be no different.

As you can see from my mediocre photograph, it’s not exactly white, which could be  in part because of my inclusion of a generous amount of chili powder and red kidney beans, and it’s far more on the soup side of things than chili. This is my fault for opting to use what I had on hand, namely canned beans (both kidney and white) and guessing that two cans equals a pound of dried. I think I was wrong, and yet the meal was still absolutely delicious and fulfilling.

Seems that any recipe with a good basis can be messed with and still turn out noteworthy and Simply Recipes always has some good recipes to play around with.

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Posted on May 31, 2010

Recipes »Chicken Potato Dill Salad

from Monday-to-Friday Chicken

Potato salad is a grand dish I always look forward to once cookouts are in full swing. I jumped the seasonal gun a little bit with this Chicken Dill Potato Salad, which adds a punch of protein and garners main entree status with the addition of chicken.

Aside from the cook book, it can be found on Fresh Direct’s website.

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Posted on April 11, 2010

Recipes »Chicken Yakitori on Watercress

from Cooking Light

When I was a kid I used to love to eat yakitori at a place called… Yakitori! They’d serve the skewers in a red car-shaped plate to kids who ate in-house and it was there that I had my very first taste of sushi at a very young age (octopus).

I even have a bottle of their custom yakitori sauce (the place is still going strong in my home town) so I was hesitant to try my own hand at the dish. This Cooking Light recipe (do I cook from anyplace else lately) was not a disappointment. It’s quick, easy, not too heavy or fatty and full of flavor.

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Posted on February 28, 2010

Recipes »40 Garlic Clove Chicken

from Cooking Light

It seems that 40 Garlic Clove Chicken is a modern day classic: so many of my cooking friends have already made it and recommended it in one form or another. Perhaps it has to do with what a gourmet, straight-out-of-a-restaurant taste you get from relatively little effort. Sure, it takes a bit of time to prep all the cloves (and yes, it truly calls for forty cloves if you make the full recipe) but the results are more than worth it.

I really can’t express how tender and flavorful this is, and with so few ingredients! If you’re enjoying a romantic night in with someone you love, don’t hesitate to make this – after all, if you love each other, who cares if both of you have garlic breath?

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Posted on February 7, 2010

Recipes »Pad Krapow

pad krapowfrom Simple Foodie

Spicy ground meat Asian dishes are officially my new specialty and this superb Pad Krapow recipe, which I found at Simple Foodie (who also gave us some incredible fried cow) is going to be added to my roster. FYI: Pad Krapow is a Thai recipe that many restaurants refer to as Basil Chicken.

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Posted on December 26, 2009

Recipes »Kabsa

kabsaNational Dish of Saudi Arabia

One of the benefits, and believe me there are many, to having a generous friend who loves to cook is that you’ll get emails like this:

Subject: Kabsa Anyone?

“Ok, so it’s almost “Souper Sunday” time of year, but before it gets too cold out, I’ve been meaning to make a giant serving of Kabsa. What’s Kabsa you ask? Why its the national dish of Saudi Arabia of course. I came across it last week doing a wikipedia search on Mecca since it was in the news. And let me tell you, it looks delicious. Its chicken, rice, raisins (i get this awesome Persian kind of this place near my work that taste like no raisin you’ve had) some nuts and maybe some other stuff, I’m searching the internet for the best recipe. So anyone down for some this Sunday afternoon/evening (perhaps around 5 or 6)? Let me know if anyone is up for it, so I know how much I need to make.”

As a usual non-lover of raisin foods, I have to say I was a believer after eating this. Super delicious.
Click here for the rest of Kabsa

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Posted on November 22, 2009

Recipes »Buttermilk Oven-Fried Chicken (Worst Recipe)

Some things (sadly) are just meant to be fried. While someone somewhere I'm sure has been able to achieve the golden crispness that I always see in photos of baked 'fried' chicken recipes, it won't be with this particular recipe.

I made this for friends, and while the chicken itself was moist (the only complimentary thing that could be said), it looked like I had found some paste and half-heartedly tried to spread it across a plain, bland chicken breast with my finger. The guests were polite, and I've since redeemed myself with some awesome chili.

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Posted on November 9, 2009

Recipes »Chicken Chili with Black Beans

Okay, so there's nothing scary about this wonderful Chicken Chili with Black Beans (in fact, it's so good it even convinced a friend who claimed to hate chili to ask for seconds), but it's so warming and perfect for after a night of trick or treating or a Halloween party that I thought I'd include it this week.

Plus, you could easily call it brain soup or something to make it more festive. Just be sure to add chipotle peppers in adobo sauce – that's the magical extra ingredient.

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Posted on October 26, 2009