We tried this recipe to use up some leftover rotisserie chicken: https://www.healthy-delicious.com/chicken-salad-sandwiches-no-mayo/ Our modifications: first, we toasted the pine nuts in the toaster oven at 300 until lightly toasted. Second, for the mustard, we used ½ tsp Dijon and 2 tsp whole grain mustard (instead of just 1 tsp Dijon). We also finely diced the… Continue reading Chicken salad with mustard and lemon flavors (mayo-free)
Tag: chicken
Chicken with lemon and olives
We tried this recipe, but halved everything: https://cooking.nytimes.com/recipes/1017258-braised-chicken-with-lemon-and-olives?smid=ck-recipe-iOS-share We found that 4 large thighs nicely in a deep 2-quart glass casserole dish. We used a large regular lemon instead of Meyer, and it was fine. For the 1-hour part of baking, we covered the casserole dish tightly with foil. At the end of baking, we… Continue reading Chicken with lemon and olives
Chicken cacciatore with mushrooms
We tried this recipe: https://cooking.nytimes.com/recipes/1015416-chicken-cacciatore-with-mushrooms-tomatoes-and-wine?smid=ck-recipe-iOS-share Based on our pantry, we used ½ cup dried shiitakes (instead of porcini) for the dried mushroom and corresponding 1 cup of mushroom soaking liquid. We also used 29 oz (two 14.5 oz cans) of no-salt diced tomatoes, which we pulsed in our handheld processors. We omitted much of the… Continue reading Chicken cacciatore with mushrooms
Chinese chicken and shiitake mushroom soup
We tried this recipe: https://www.simplyrecipes.com/recipes/chicken_soup_with_ginger_and_shiitake_mushrooms/ Our modifications: first, instead of chicken thighs, we used ½ chicken, which we carved into standard pieces (breast, thigh, drumstick) and did not cut into the bones. Our inspiration was this recipe: https://www.chinasichuanfood.com/chicken-mushroom-soup/ Second, I guestimated that 1 oz = 12 dried shiitakes, which we soaked in 3 cups boiling… Continue reading Chinese chicken and shiitake mushroom soup
Vietnamese grilled chicken skewers
We followed a bun recipe from Andrea Nguyen’s Vietnamese Food Any Day cookbook, but we served it with green leaf lettuce, cucumber, spearmint, red cabbage, and jasmine rice instead of thin rice noodles. First, start with 1 ¼ lb boneless, skinless chicken thighs. Using paper towel, pat until bone-dry, trim off fat, and then cut… Continue reading Vietnamese grilled chicken skewers
Filipino sautéed garlic chicken with mushrooms (chicken salpicao)
We tried this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with minor modifications: first, cut 2 lb boneless, skinless chicken thighs (we used 2 thighs and 2 drumsticks) into bitesized pieces, then marinate for at least 1 hour in 1 ½ Tbsp oyster sauce, 3 ½ Tbsp soy sauce (we reduced to 3 Tbsp),… Continue reading Filipino sautéed garlic chicken with mushrooms (chicken salpicao)
Filipino chicken tamarind soup (sinampalukang manok)
We followed this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with some modifications. First, we cut 3 lbs chicken quarters (2 chicken quarters and 1 chicken thigh), skin removed. We left the skinned drumsticks intact, and we skinned and deboned the thighs, cutting them into bite-sized pieces. We lightly seasoned with salt, and we… Continue reading Filipino chicken tamarind soup (sinampalukang manok)
Filipino sauteed cellophane noodles with chicken and vegetable (sotanghon guisado)
We followed this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with modifications: first, cut two boneless, skinless chicken breasts into thin strips, mix with 1 tsp soy sauce, cover, and place in fridge. Second, cook 8 oz sweet potato cellophane noodles as directed (until al dente), then drain, rinse with cold water, and set… Continue reading Filipino sauteed cellophane noodles with chicken and vegetable (sotanghon guisado)
Quick rotisserie chicken and rice soup
We had half a rotisserie chicken leftover (about 2.5 lb), so we tried this quick and easy recipe: https://www.backtothebooknutrition.com/rotisserie-chicken-rice-soup/ Our modifications: first, we added 6 baby skin-on Yukon potatoes, cut into bite-sized pieces (4 pieces per potato) at the same time as the carrots. Second, for the liquid, we used 8 cups chicken stock (half… Continue reading Quick rotisserie chicken and rice soup
Handheld chicken pot pie
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1019188-flaky-chicken-hand-pies?smid=ck-recipe-iOS-share As a shortcut, we used a 2 ¼ lb rotisserie chicken, which we pulled apart into bite-sized pieces (instead of cutting into chunks), discarding skin and bones. Because we weren’t able to roll out the single sheet of puff pastry to reach 15x15", we were able to fit only… Continue reading Handheld chicken pot pie
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