Wednesday, April 30, 2008

Spinach Chicken Salad

Love this recipe from Adrianne. Like the other contributors on this site, I know that if I get a recipe from Adrianne, it'll be delicious.

Spinach Chicken Salad
1 bunch of spinach, washed, torn into bite size pieces I've used whatever lettuce is in my fridge
1 bunch of green onions, sliced thinly
12 oz bowtie pasta, cooked and chilled
8 oz sugared almonds
1 red pepper, 1 green pepper, 1 orange or yellow pepper I do 2 peppers since I'm the only one who eats them
4-6 chicken breasts

Cook chicken in peanut oil. Chicken will brown nicely. Cut into bit size pieces. In large bowl combine green onions, cooked pasta, chicken and peppers. Toss with dressing and allow to chill until ready to serve.

¼ cup sesame seeds
¼ cup finely chopped parsley
1/3 cup red wine vinegar
½ to ¾ cup oil
3 T sugar
¼ t salt
¼ t pepper
1/3 cup soy sauce

Right before serving, toss with additional dressing if needed and gently add spinach. Sprinkle sugared almonds on top.

I like the salad best Adrianne's way, but lately, I've been pouring the salad dressing over the chicken, peppers, pasta, and green onions. Then, putting that mixture over a bed of lettuce (or just eating it without the lettuce like a pasta salad).

Monday, April 21, 2008

Grilled New Potatoes

Just had these as a side dish tonight. Forgot how much I love them! The nice thing about this dish is it's all about approximations; it always turns out quite tasty.

Grilled New Potatoes with Parmesan and Herbs

5 lbs small red-skinned potatoes
4 T olive oil
1 C thinly sliced green onions
3 T chopped parsley
3 T grated Parmesan (I like feta to go with the oregano, or maybe I'm just too lazy to grate the Parmesan)
3 garlic cloves, finely chopped
2 t chopped fresh oregano (any fresh herb works; we've done rosemary, basil, and thyme)

Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain and cool. Prepare barbecue (medium heat). Cut potatoes in half; transfer to large bowl. Add 2 T oil; toss to coat. Grill potatoes until golden, turning occasionally, about 5 minutes. Transfer to bowl. Drizzle 2 T oil over. Add remaining ingredients; toss to coat. Season with salt and pepper. Serve warm.

Tuesday, April 8, 2008

Easy brunch recipes?

In a few weeks, my sister and I are excited to host a brunch for our future sister-in-law in Provo. Our problem is we can't make it up until about midnight on Wednesday, and the brunch is 10 am Thursday morning.

Does anyone have quick brunch recipes we could use? Or, do you know any places around Provo or Springville where we could get brunch goodies?

Monday, April 7, 2008

Chicken Tikka Masala

I've found all my favorite kinds of food in Phoenix except 2: seafood and Indian food. I don't think seafood will ever be the same for me after living right by the ocean. But, I figured I could try to make my own Indian food. This is my favorite Indian dish; the version is done by Cook's Illustrated (unfortunately, I can't get the link to work tonight).

A Martha Stewart tip: freeze the ginger before grating. This makes it easier to measure, and I feel like you don't loose all that good ginger juice.

Chicken Tikka
1/2 t ground cumin
1/2 t ground coriander
1/4 t cayenne pepper
1 t salt
2 pounds boneless, skinless chicken breasts
1 c plain whole milk yogurt
2 T vegetable oil
2 medium garlic cloves, minced
1 T grated fresh ginger

Masala Sauce
3 T vegetable oil
1 medium onion, finely diced
2 medium garlic cloves, minced
2 t grated fresh ginger
1 fresh seranno chile, ribs and seeds removed, flesh minced I left this out
1 T tomato paste
1 T garam masala
1 28 oz can crushed tomatoes
2 t sugar
1/2 t salt
2/3 c heavy cream
1/4 c chopped fresh cilantro leaves

Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30-60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8-10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed backing sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

Let chicken rest 5 minutes, then cut into 1 inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt and serve.

Love this over some basmati rice!