Curried Rotisserie Chicken Salad with Cashews, Craisins, and Scallions

Yield: 4 Servings

Prep Time: 20 Minutes

Cook Time: 0 (I cheated and used a pre-cooked rotisserie chicken)

Level: I

Ingredients:

• ~2 C 'pulled' chicken ... If using a pre-cooked rotisserie chicken: skin removed, only the breast meat
• 3 T light mayo
• 1 T Dijon Mustard (I prefer Grey Poupon)
• 1 T Curry Powder
• 1 T Cumin Powder
• 1/2 T Turmeric Powder
• 1 T Garlic Powder
• 1 T Onion Powder
• 1 Tsp Salt / Pepper each
• 1/4 C chopped scallions
• 1/4 C Dried Cranberries (I prefer Craisins)
• 1/4 C Chopped Cashews

Instructions:

Prepping the chicken
Place the cooled chicken on a large cutting board and remove the legs and wings, which should pull apart easily because it’s so tender. These will not be used for this recipe. Next cut both pieces of breast meat off by running your knife down either side of the bone in the middle of the breasts. As you guide your knife along the bone, pull it outward gently to separate the breast meat from the bone. Visit Gourmet.com for a video demonstration

Roughly shred the white meat by using 2 forks and pulling the meat apart. This takes a little bit of time but is totally worth it. I use small dinner forks and hold them close to the ‘business end’ so they don’t bend. If the chicken is tender enough, you might even use your fingers to separate the meat.

Making the salad
Mix mayo, mustard, and seasoning together in large mixing bowl. Add chicken, cranberries, scallions, and cashews and mix until thoroughly covered. Let sit in fridge for at least 30 minutes before serving. Enjoy!

Chef's Notes:

Usually is good for 3-4 days though never lasts that long ;)

Creamy BLT Spread

Servings:  ~4 cups
Prep Time: 10 minutes
Cook Time:  10 minutes
Difficulty:  Level I

Ingredients

• 1 package of quality bacon
• 2 scallions
• 1 pint grape tomatoes
• 1.5 cup shredded sharp cheddar cheese
• 1 cup sour cream
• 1 cup Duke's mayonnaise
• 2 tbsp chopped thyme
• 1 tbsp chopped basil
• 2 tbsp salt
• 1-2 tbsp Frank's Red Hot Sauce
• Baguette slices or crackers
• Parsley for topping

Directions

Preheat the broiler on low with a rack 8" from burner.  Arrange bacon on broiler tray and broil for ~10 minutes, flipping at 5 minutes.  Be sure to remove pieces just as they turn crispy but before they burn.

In the meantime, dice the white portion of the scallions and chop the green section in to rings.  Add to a medium mixing bowl. Next, slice the tomatoes into pieces and gently remove some of the juice and seeds by pressing the side of wide-bladed knife into the slices with your palm.  Add the rest of the ingredients.

Once the bacon is cooked and cooled, chop into small chunks and add to the rest of the ingredients.  Mix thoroughly and chill for an hour before serving.  Top with parsley for a nice presentation.

Chef's Notes

• This recipe works great with low or fat free sour cream and mayonnaise.  The bacon is essential though!
• You can adjust the amount of mayo and sour cream to change the consistency of the dip but don't over do it, their flavor can overpower.
• Consider doubling this recipe.  Trust me you'll need it!

Basil Thai Chicken with Summer Squash & Zucchini

 

(Copyright 2010 http://www.somedaygourmet.com/)

Prep Time: 30 Minutes
Cook Time: 10 Minutes
Difficulty: Level 1
Yield: 3-4 servings

Inspired by: Rachel Ray - Spicy Thai Chicken

Ingredients

• 2 Large Chicken Breasts
• 1/2 Vidalia Onion
• 1 Squash
• 1 Zucchini
• 1 Packed Cup of Fresh Basil (approx.)
• 2 Scallions
• 2 Tbsp Minced Garlic
• 3 Tbsp Canola Oil
• 4 Tbsp Low Sodium Soy Sauce
• 2 Tbsp Fish Sauce (Found in Thai section of grocery store)
• 2 Tbsp Sriracha Sauce (mild but noticable heat, add more if you desire but caution!)
• 2-3 Tbsp Freshly Squeezed Lime Juice (use other half for garnish)
• 1 Tbsp Cracked Black Pepper
• 2 Dozen Roasted Peanuts, crushed
• Jasmine Rice
• Large Electic Wok or Non-stick Frying Pan

Directions

Begin prep work by washing squash, zucchini, basil (if necessary) and scallions (if necessary).  Chop the squash and zucchini into 1/2" cubes or bigger so that each piece has some of the skin.  Set aside.  Next dice the onion and scallions and set aside in a different bowl.  Finally, roll the basil leaves into a clump and rough chop into strips, place in a 3rd small bowl.

If serving with rice, turn the water on to begin to boil at this point.  Follow the directions on the rice package (usually add into boiling water, cut the heat and let simmer for 15 minutes or so until the water is absorbed).

Clean and remove fat/skin from the chicken breasts.  Slice into 1/2" strips and then cut each strip into bit size chunks.  Not too small here as you dont want the chicken to dry out during the high-heat cooking.

Add 2 Tbsp of canola oil to the Wok and preheat to High Heat (400 degrees).  When ready, carefully add the chicken using tongs and make one layer of chicken along the bottom of the pan.  Let cook for a minute or so until the bottoms begin to golden and then stir.  Repeat until the chicken is mostly golden, no more than 5 minutes total for this step.

Push the chicken out of the center and around the edges.  Add 1 tbsp canola oil to the center of the Wok followed by the onions and scallions and let sizzle for 1 minute.  Then fold the chicken into the onion mixture and push everything back out to the edges.  Add the squash & zucchini and the minced garlic to the center of the Wok and cook for 1 minute.  Fold the chicken & onion mixture into the veggies in the center and add the soy sauce, sriracha, fish sauce, lime juice and cracked pepper.  Cook for 1 more minute and then add the chopped basil.  Gently stir until the basil is wilted.

Cut the heat, sprinkle with the chopped peanuts, and serve!  Garnish with a few cilantro sprigs and a slice of lime.

Scallion Infused Pan-Fried Crab Cakes with Lemon Herb Rémoulade

(Copyright 2010 http://www.somedaygourmet.com/)

Prep Time: 15 Minutes
Cook Time: 8 Minutes / batch of 4 Cakes
Difficulty: Level 1
Yield: 4 Crab Cakes & 1 Cup of Sauce

Ingredients

Crab Cakes
16oz Cooked Crab Meat (Claw or Lump)
3/4 Cup Plain Breadcrumbs
1 Egg
2 Scallions (white section only)
1 Tbsp Grey Poupon dijon mustard
1 Tsp Worchester Sauce
1 Tbsp Mustard Powder
2 Tsp Old Bay Seasoning
1 Tsp Cracked Black Pepper
1/2 Lemon Juiced
2-3 Tbsp Canola Oil (or other high heat oil)
2 Tbsp Unsalted Butter

Rémoulade3/4 Cup Mayonnaise
1/2 Lemon Juiced & Zest
1 Tbsp Heinz Ketchup
1 Tsp Worchester Sauce
1 Tsp Horseradish Sauce
2 Scallions (green section only)
1 Tbsp Dried Dill
1 Tbsp Dried Oregano
2 Tbsp Olive Oil

Directions

Preheat a large (and preferably thick bottomed) frying pan over medium heat with canola oil just covering the bottom of the pan.

Finely chop both scallions, separating the white and green sections.  Place the white section in a large mixing bowl.  Add the mustard, Worchester sauce, lemon juice, mustard powder, Old Bay, black pepper and egg.  Whisk together until mixed and the egg is lightly beat.  Next, dump the crab meat into a small bowl and gently look for shells.

Roll up your sleeves, this next part gets messy.  Add the crab meat and the breadcrumbs into the large mixing bowl and gently fold into the egg mixture until thoroughly mixed and the proper consistency to form into patties.  Divide the mixture into four piles and gently form into balls. Then lightly flatten into large patties on a cutting board with your hand.

Carefully add the butter to the heated oil and allow it to completely melt.  Using a spatula, place the 4 crab cakes into the pan with enough space to not be touching each other.  Once placed, DO NOT MOVE. 

Cook the crab cakes on each side for exactly 4 minutes.  Remove and promptly add to serving dishes.

While the cakes are cooking, place the green section of the diced scallions into a blender. Add the rest of the ingredients for the rémoulade except for the olive oil.  Pulse the blender a couple of times to ensure the scallions begin mixing with the other ingredients and push the mixture down as necessary (with blender off of course).  With the center portion of the lid removed, turn the blender on full and begin slowly drizzling the olive oil into the mixture and blend until emulsified.  Remove mixture and add to serving dishes. 

Sprinkle the sauce with Old Bay.  Garnish with lemon wedges or slices.

Orange-Balsamic Glazed Chicken over Baby Spinach & Arugula Greens

(Copyright © 2009 Someday Gourmet)

Inspired by: Rachael Ray

Prep Time: 10 minutes

Cook Time: 20 minutes

Difficulty:  Level III

Yield: 4 servings

Ingredients

• 2 tablespoons canola or other high smoke tolerance oil
• 2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
• 1 stalk of broccoli - soaked and cut into florets
• Salt and freshly ground black pepper
• 1 tablespoon poultry seasoning
• 2 teaspoons fresh or dried rosemary
• 2/3 cup orange marmalade
• 1/2 cup balsamic vinegar
• 3/4 cup low sodium chicken stock
• 2 scallions, whites and greens, finely chopped
• 4 cups baby arugula and spinach leaves

Directions

In a large pan, heat the oil over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Add the broccoli and cook together with the chicken until the chicken is tender and cooked through, about 3-5 minutes more. Remove from pan and cover with foil to keep warm.

In a small bowl, stir together the marmalade, vinegar and stock and pour into frying pan used for chicken. Bring to boil and cook for 5 to 10 minutes or until the sauce begins to thickened and become a glaze. Slice the chicken and return to pan along with the scallions and cook for a minute longer until thoroughly coated.

Arrange greens on a serving platter and top with the chicken and broccoli.  Drizzle the extra sauce over the dish and serve.

Chef's Notes

• The use of the right oil is key. You need to get it nice and hot to properly cook the chicken and a low smoke point oil will smoke up your kitchen in a hurry.
• I always use low sodium stocks. You can always add salt later but you can't undo an over-salted sauce!
• During the reduction, be sure to stir the sauce constantly and to scrap the bottom. The sugar from the marmalade can burn quickly if left unattended.

Chicken Breasts With Orange-Balsamic Glaze