Tag: poultry

Charred lemon chicken piccata

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Details here: http://www.cookinglight.com/recipes/charred-lemon-chicken-piccata. The chicken cutlets took longer to cook than expected, perhaps because they were not thin enough. We served this with oven-roasted cauliflower, which we made except for tahini dressing (we also added some shallots): http://piglettedc.tumblr.com/post/144070024406/armenian-style-roasted-cauliflower-with-tahini (June 2017)

Stuffed Swiss chard leaves

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We followed this basic recipe for stuffed cabbage leaves: http://piglettedc.tumblr.com/post/122717650121/polish-stuffed-cabbage-leaves-galumpki-recipe However, we had to modify the recipe due to availability of ingredients. First, we used 10-11 rainbow Swiss chard leaves (2 bunches), with stems removed. We gently parboiled the leaves in slightly salted water with 1 tsp white vinegar (to preserve the bright colors), and… Continue reading Stuffed Swiss chard leaves

Stovetop teriyaki chicken thighs

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We followed this delicious recipe from Andrea Nguyen: http://www.vietworldkitchen.com/blog/2013/09/true-chicken-teriyaki-recipe.html except that we added about ½ extra Tbsp teriyaki sauce to the chicken. We used the same base teriyaki sauce we had made for the teriyaki salmon steaks a few days ago. We also increased the recipe by 50% because we had 6 chicken thighs (2… Continue reading Stovetop teriyaki chicken thighs

Burmese glass noodle soup with chicken (kyazan chet)

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This is a modified version of kyazan chet from Copeland Marks’ cookbook, The Burmese Kitchen (not available online). First, in separate containers, soak the following dried ingredients in hot water for 10 mins: 2 oz dried cloud ears (dark brown wood ear mushrooms); 2 oz dried lily buds (if unavailable, you can use dried shiitakes);… Continue reading Burmese glass noodle soup with chicken (kyazan chet)

Roast chicken with fennel and lemon

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We tried this recipe: http://www.myrecipes.com/recipe/roasted-chicken-with-fennel-lemon We added an extra fennel bulb and a shallot (sliced into ¼ inch slices) to the roasting pan. We also added one head of garlic (cut in half crosswise) to the cavity of the chicken. At first, I was concerned that two cups of liquid (1 cup each white wine… Continue reading Roast chicken with fennel and lemon

Roast chicken coated with lemon-rosemary butter

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We tried this Pioneer Woman recipe: http://thepioneerwoman.com/cooking/roast-chicken/ For the butter mixture, we increased the zest from 2 lemons to 3 lemons. We also reduced the amount of butter by 1 Tbsp. We skipped the foil (for prep) and added 3 Yukon potatoes and 6 small Korean sweet potatoes, skin-on and cut into 3-inch chunks, to… Continue reading Roast chicken coated with lemon-rosemary butter

Whole roasted chicken with anchovies and olives

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We followed this Mediterranean-style Splendid Table recipe: https://www.splendidtable.org/recipes/whole-roasted-chicken-with-anchovies-and-olives For the chicken seasoning, we used ¼ cup pitted kalamata olives, 2 tsp anchovy paste (in lieu of 4 anchovy fillets), and a dash of olive oil; contrary to the instructions, we trussed the chicken. We also placed 1 lb of fingerling potatoes in the roasting pan… Continue reading Whole roasted chicken with anchovies and olives

Salisbury steak with mushroom gravy

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We tried this SkinnyTaste recipe, which ingeniously lightens the dish by substituting half of the minced beef with minced turkey. http://www.skinnytaste.com/skinny-salisbury-steak-with-mushroom/ Although the recipe calls for unseasoned breadcrumbs, we added about ½ tsp each freshly minced sage, oregano, and thyme to the meat mixture. To shape the patties, we used an oval ½ cup measuring… Continue reading Salisbury steak with mushroom gravy