De Ma Cuisine

Poultry Archive

Tuesday

13

September 2011

1

COMMENTS

Honey-Mustard Chicken Sandwiches

Written by , Posted in Condiments, Lunch, Meat, Poultry, Sandwiches, Sauces

Some good friends of ours moved to Minnesota last week. Sad for us, happy for them. I helped them pack their worldly possessions into two shipping crates, and before leaving, she emptied most of the contents of her fridge into 3 grocery bags. I brought them home, and our fridge is now overflowing with condiments.

We have 2 or 3 of a few things, but I didn’t want to throw the extras out, because we have a hard time throwing out food. As I was standing and staring at the sea of ketchup and mayo, ideas started popping into my head about how to use things, in creative ways, to give myself a little more fridge space!

Here are some of my ideas:

Ketchup: Meatloaf, BBQ sauce, burgers.

A1 Steak Sauce and Mayo: Mix them together to make a mayo for roast beef sandwiches (a great way to use leftover roast beef) or burgers. Meatloaf.

Mayo: Ranch dressing, Blue cheese dressing.

Sun Dried Tomatoes: On pizza, in pasta, with chicken, on a crostini.

Pickles: I read in my latest issue of Food Network Magazine that pickle juice is becoming trendy. I usually just eat pickles with a sandwich, but, I wonder if they would be good with some parmesan and olive oil on a crostini. I’ve seen a recipe for chicken with pickles (haven’t tried it, but am curious about it). What about a pickle coleslaw (pickles, cabbage, shredded carrots, creamy or vinegar dressing)? I love pickles or pickle relish in tuna, but that’s kinda standard, at least in our house.

Chili Sauce: Thai Chicken with Peanuts and Chives, Stir fry.

Mustard (one of mine, I started getting inspired by everything in the fridge): Honey Mustard Chicken Sandwiches.

Soy Sauce (also mine): Soy Ginger Chicken with Sesame Seeds.

These are just a few ideas, off the top of my head.

Happy Eating!

Honey-Mustard Glazed Chicken Sandwiches
Recipe Type: Sandwich
Author: Rachel Oberg – De Ma Cuisine
Prep time: 3 mins
Cook time: 15 mins
Total time: 18 mins
Serves: 2
Inspired by the contents of a friend’s fridge when she moved to Minnesota, I made this sandwich with common condiments found in most kitchens: mustard and honey.
Ingredients
  • 2 Chicken breasts
  • 1 T Olive oil
  • 2 T Spicy brown mustard
  • 1 T Honey
  • 4-6 tomato slices
  • 2 pieces of lettuce (or a few, if small)
  • 2 Hamburger buns, or a baguette (sliced), or 4 slices french bread
  • Mayo (opt.)
  • Salt
  • 1/4 C Water
  • 1 T Cornstarch
Instructions
  1. Heat oil in pan over medium heat. Season chicken with salt and add to pan. Cook, flipping once, about 7 minutes/side, or until internal temperature reaches 170 F.
  2. Whisk water, cornstarch, mustard and honey.
  3. Remove chicken from pan. Pour honey-mustard mixture into pan and whisk. Add chicken. Pull chicken apart with forks (if you want to) and mix around in sauce.
  4. Assemble sandwich with mayo, chicken, lettuce and tomato.
  5. Great with potato chips (I made homemade, but store bought would be great too!).
Notes

Our rating: ***

 

Wednesday

31

August 2011

0

COMMENTS

“Tasca Cacciatore” (Pocket Cacciatore)

Written by , Posted in Dinner, Leftovers, Low Carb, Meat, Poultry, Quinoa, Vegetables

“Tasca Cacciatore” (Pocket Cacciatore)
Recipe Type: Leftovers, Main, Poultry
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 2
I had a contest because I needed a name for this recipe. The winner was Angie. She won a free menu. Thanks for the clever name, Angie!
Ingredients
  • 8 swiss chard* leaves, stems removed (I didn’t cook them first, but you could steam them to make them easier to work with)
  • 2 small yellow squash**, chopped
  • 1/4 onion, chopped
  • 1/4 C daikon radish, chopped
  • 2 small carrots, chopped
  • 1 C cooked chicken, in small/medium chunks
  • 3 cloves garlic, smashed
  • 1/4 to 1/2 C spaghetti sauce (I used homemade, leftover from a few weeks ago, that I froze)
  • 1 C cooked quinoa (leftovers that I froze)
  • 1 1/2 C chicken stock (I used homemade, that I froze, from a chicken we had a few weeks ago)
  • pinch nutmeg
  • 1/4 t smoky paprika (my new favorite seasoning)
  • salt and pepper
  • extra virgin olive oil
  • Parmesan cheese, for topping
  • You could also use Kale, or another large green
  • You can substitute for other veggies – this is a great way to clean out the vegetable drawer!
Instructions
  1. Lay 4 chard leaves on a plate so that they overlap and form a + sign (I hope this makes sense). Sprinkle with seasonings and oil. Pile 1/2 C chicken, half the garlic and onion in the center. Fold the leaves in, making a wrap/roll. Repeat with the second set of 4 leaves and remaining garlic and onion.
  2. In a greased loaf pan (I used a Corningware), pour stock, and mix in quinoa and spaghetti sauce.
  3. Place chard rolls in pan, on top of quinoa mixture.
  4. Place veggies around rolls (not on top, because they might burn). Drizzle rolls with olive oil.
  5. Bake at 375F for about an hour, or until the internal temperature of the roll comes to 165F.
  6. Top with Parmesan cheese. We had it with garlic bread and red wine.


Wednesday

31

August 2011

0

COMMENTS

Crock Pot Chicken

Written by , Posted in Crock Pot, Dinner, Low Carb, Main Dishes, Meat, Poultry

Crock Pot Chicken
 
Recipe Type: Dinner, Main, Poultry, Crock Pot
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 4 hours
Total time: 4 hours 5 mins
Serves: 4
I love my Crock Pot. I love chicken from Burbank’s Handy Market. Together, they make a delicious and easy dinner… Really, prep time is about 5 minutes.
Ingredients
  • 1 whole chicken
  • 1t paprika
  • salt
  • pepper
  • 1t olive oil
  • 1C water
  • 1 1/2 t honey
Instructions
  1. Remove giblets and neck from chicken, if they’re still in there.
  2. Sprinkle salt, pepper and paprika in bottom of Crock Pot. Also drizzle with honey. Pour water in. Place chicken in Crock Pot. Drizzle top with oil and honey. Sprinkle with salt, pepper and paprika.
  3. Cover and cook on high for 3-4 hours, or on low for 5-6 hours (until breast meat registers 180F with a meat thermometer).
  4. After cooking in the Crock Pot, it’s yummy crisped in the oven for 30 minutes, uncovered, at 375F, to brown the skin. Or, just serve it as is.
 
Notes

It’s great with Lemon Spinach Risotto! Actually, it’s really good with most anything.
You can save the bones and any skin and make stock the next day too!

 

Wednesday

31

August 2011

0

COMMENTS

Chicken Club Pizza

Written by , Posted in Baking, Cheese, Dinner, Main Dishes, Meat, Pizza, Pork, Poultry, Vegetables

 

Chicken Club Pizza  
 
Recipe Type: Pizza, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Serves: 2-3
Ingredients
  • 1 pizza crust
  • 1C cheese, grated
  • 1 chicken breast, cooked and chopped
  • 3 slices bacon, crumbled
  • 1/2C tomato sauce
  • 6 small kale leaves, chopped
  • salt and pepper, to taste
  • 1t cornmeal or flour
  • 1t olive oil
  • 1/8C red onion
  • 1T green garlic
  • pinch garlic seasoning (opt)
  • 1t honey
  • 1 tomato on it – sliced
Instructions
  1. Cook bacon. Cook onions (in bacon pan, if desired or with 1t oil) with honey, caramelize; add garlic in last minute of cooking. Meanwhile, grease pizza pan, sprinkle cornmeal or flour in center of pan; spread dough out.
  2. Top with sauce, cheese, bacon, onions, garlic, chicken, tomato, kale, and a tiny bit more cheese.
  3. (Opt.) Put a smidge of oil around crust and sprinkle garlic seasoning on it.
  4. Bake according to pizza crust directions (or 375F for 15-18 minutes).
  5. Serve and enjoy!
 

 

Wednesday

31

August 2011

0

COMMENTS

You Have to Try This Chicken! (Roasted Chicken)

Written by , Posted in Dinner, Low Carb, Main Dishes, Meat, Poultry

You Have to Try This Chicken!
Recipe Type: Main, Poultry, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 90 mins
Total time: 1 hour 35 mins
Serves: 2-4
This is one of the easiest dinners ever, and one of the best chickens I’ve ever made (although nothing will beat the chicken my Oma makes!).
Ingredients
  • 1 whole chicken (remove the neck and giblets if they’re still in there – yes, gross!) – keep the skin on!
  • 2 T olive oil
  • 1/4 C apple cider
  • 1/4 C white wine
  • splash of water
  • salt, pepper
  • 1 t French Green Blend Salt (it says there is Atlantic sea salt, sea lettuce and dulse nori in it, in case you can’t find the blend)
Instructions
  1. Line a baking dish with foil, drizzle foil with olive oil and a tiny sprinkle of salt and pepper, and pour in cider, wine and water.
  2. Place chicken, breast side up, and drizzle with oil and season with salts and pepper.
  3. Bake at 375F for 90 minutes (basting every 30), or until a meat thermometer inserted into a thick part of the meat (not touching bone) reads 180F.
Notes

I served this with cheesy polenta (basically – cornmeal in boiling water, with cheese stirred in) and sauteed veggies. It would also be great with any sort of potatoes and baked broccoli. Oh, and eat the skin – it tastes amazing! 🙂

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