Spicy Curried Chicken Salad

Herbed and Rosemary Crackers served with Spicy Curried Chicken Salad

This chicken salad is a great relief from the old boring, plain salad.  And you can serve it anyway you want… Great with garden salad or serve it with your favorite crackers and of course as sandwiches!

Note:  If you are short on time… you can buy whole roasted chicken from the grocery store or at Sam’s Club.  You’ll save a dollar or two if you buy it at Sam’s Club.  Or you can also use canned chicken chunks.

The skins of these roasted chicken are great to eat – crunchy, when they first came out of the oven.

Shred or chop roasted chicken…

What you need to make Spicy Salad Dressing…

Make the dressing…

Mix the chopped chicken and dressing…

Serve Spicy Chicken Salad over a bed of garden salad…

Serve Spicy Curried Chicken Salad with your favorite crackers.
These are Herbed and Rosemary Crackers served with Spicy Curried Chicken Salad…

Spicy Curried Chicken Salad

Ingredients:

2 large chicken breasts halves (about 2 pounds) – roasted, skinned, deboned, and chopped

2 stalks celery, chopped

½ of small red onion – diced

2 TBSPs. hot banana pepper rings – chopped

Curried Chicken Salad Dressing:

½ cup mayonnaise

1 TBSP. no sugar added sweet relish

1½ tsps. hot madras curry powder

1 tsp. kosher salt (less if using regular table salt)

¾ tsp. smoked paprika

¼ tsp. cayenne pepper

1 TBSP. spicy brown mustard

½ tsp. hot sauce (optional)

In another bowl, combine dressing ingredients.

Pour curried dressing mixture over the chicken.  Stir to mix until dressing coats the chicken pieces.  Add the chopped celery, red onion and hot banana peppers.  Chill in the refrigerator before serving.

Serve over garden salad, with crackers, and as sandwiches.

Enjoy and Happy Cooking!

Tess

Orange Ginger Chicken

Crispy.  Well seasoned and slightly spicy. This Orange Ginger Chicken will rival the ones you’d get from Chinese restaurants.  Maybe better.

This idea was inspired by our trip coming back from Fort Myers three weeks ago.  We stopped by at Kentucky Fried Chicken and order chicken bites with Orange Ginger Sauce.  So I decided to recreate the sauce at home.  My son thinks my sauce tasted better and without all the chemicals and preservatives…

In this photo… I used chicken breasts, which I sliced and pound.  But I also used boneless chicken thighs… and these did not need pounding.  I don’t like to do extra work… so I prefer to use boneless chicken thighs…

What you need…

kosher salt and spices

pounded and seasoned with kosher salt and spices

all purpose flour with kosher salt and spices

dredge seasoned chicken with the seasoned flour

allow the dredged chicken to sit for at least 10 minutes before frying.  this process allows the breading (seasoned flour) to adhere to the chicken.

fry breaded chicken in hot oil

Make the Orange Ginger Sauce. You will need the following:

combine sauce ingredients, EXCEPT the cornstarch in a small sauce pot

And bring to a boil over medium heat.  Let boil, uncovered for 3 minutes.

mix cornstarch with water

And drizzle over the boiling sauce, while whisking constantly.

I’m supposed to have the photo of the sauce here… but forgot to take a photo of it by itself…

So here’s the finished product – the fried chicken and Orange Ginger Sauce with Crispy Sweet Potatoes Tempura.

fried chicken breasts with orange ginger sauce and crispy sweet potatoes tempura

Orange Ginger Chicken

2 pounds boneless chicken thighs

1 ½ cups all-purpose flour

1 TBSP. smoked paprika

1 TBSP. kosher salt

½ tsp. cayenne

½ tsp. ground clove

¼ tsp. ground nutmeg

1 cup cooking oil for frying

Combine paprika, kosher salt, cayenne, ground clove and nutmeg in a bowl.

Generously season chicken thighs with the combined spices.  Set aside.

In medium size mixing bowl, combine flour with the remaining seasoning.

Prepare the Orange Ginger Sauce before while you let the chicken thighs absorb the seasoning.

Orange Ginger Sauce:

1 cup freshly squeezed orange juice ( 3 medium oranges)

1 TBSP. honey

2 tsp. grated ginger

½ tsp. mustard powder

Pinch ground black pepper

¼ tsp. cayenne or less depending on hotness desired

1 tsp. soy sauce

¾ tsp. cornstarch mixed with 1 TBSP. water

Combine all sauce ingredients in a small sauce pot.  Bring to a boil over medium heat. Let the sauce boil, uncovered for 3 minutes. Stir the cornstarch mixture and drizzle it over the boiling sauce.  Remove sauce from heat and cool the sauce.

Heat a large skillet and add the cooking oil.  Heat oil just before it starts to smoke.

Dredge the seasoned chicken with the seasoned flour.  Shake off excess flour and fry chicken thighs in the hot oil.  Fry chicken about 3 – 4 minutes on each side or until cooked.  Drain fried chicken over paper towels.

Serve chicken with the Orange Ginger Sauce on the side for dipping.

Serve chicken with Crispy Sweet Potatoes tempura.

Enjoy and Happy Cooking!

Tess

Chicken Turkey Meatballs

Gingery and garlicky.  The best thing is – I did not fry them in the pan.  I don’t like frying meatballs.  Because I don’t like oil splatters and I especially don’t like it when the splatter lands on my arms.  So… I always like to bake my meatballs.  Always! Easier this way.  And no splatter.  Simple and hassle free.

These meatballs are loaded with flavors.  And can be served as appetizer by itself or with brown gravy over noodles.  Really.  You can serve these meatballs anyway you want.

Here’s what you need…

Ground chicken and ground turkey.  Or you may use chicken only or turkey only.  Your choice.  You could even use ground beef or pork if you like.  Of course the the seasonings and spices.  They’re what make these meatballs tasty.   Then you’ll need ginger, garlic, onion, green onion, cilantro (not in the picture) and carrot.

I almost forgot… Ground cumin is one of the key ingredients for these meatballs.  The spice alone dictates the taste for this dish!

Peel and finely chopped ginger.  Smash, peel and minced garlic.  Chop onion and green onion.  Peel and shred the carrot.

Then… we need to mix these all up!

In a large mixing bowl, combine ground chicken and turkey.  Then add the seasonings and spices.  Drizzle Worcestershire sauce.  Stir to mix using a long handled spoon or spatula.

Add ginger, garlic, onion, cilantro, green onions and shredded carrot.  (When I made this batch of meatballs… I did not have cilantro on hand.  That’s why it’s MIA from this photo.  So don’t be like me.  Remember the cilantro!)

Mix well with your hands.

And form the mixture into balls.

Place the meatballs on the aluminum foil lined baking sheet.  Be sure to have a bit of space in between the meatballs.

Bake 375°F for  45 – 50 minutes.

And there you have it.

Chicken and turkey meatballs.  Serve warm.

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Chicken Turkey Meatballs

Ingredients:

1 pound ground chicken

1 pound ground turkey

½ – 1 tsp. cayenne pepper

2 tsps. cumin powder

1 tsp. smoked paprika

3 tsps. coarse sea salt or 1 ½ tsp. kosher salt

¼ tsp. ground black pepper

1 ½ TBSPs. worcestershire sauce

1 inch piece peeled ginger – finely chopped

5 cloves garlic – smashed, peeled and minced

¼ medium onion – finely chopped

¼ cup cilantro – finely chopped

2 stalks green onions – finely chopped

1 medium carrot – peeled and shredded

Preheat oven at 375°F.  Line a baking sheet with heavy duty aluminum foil.

In a large mixing bowl, combine ground chicken and turkey.  Add the seasonings and spices:  cayenne pepper, cumin, paprika, ground black pepper and salt.  Stir with long handled spoon to mix well.  Drizzle worcestershire sauce over the mixture.

Add ginger, garlic, onion, cilantro, green onions and shredded carrot.  Mix well with your hands.

Lightly oil your hands and make the meatballs according to your preferred sizes.  Mine are about 1 ½ inch balls.  Not too small and not too big.

Place meatballs on the aluminum foil lined baking sheet.

Bake in a preheated oven at 375°F for  45 – 50 minutes.

Remove from the oven and serve meatballs warm.

Enjoy and Happy Cooking!

Tess

Tess’ Kitchen Secrets:

1. Making meatballs can be a messy business.  So I have 2 tablespoons of canola oil in a saucer.  Lightly oil the spoon and your hands before forming the patties.  I also wear disposable gloves to keep my hands clean.   (I always keep a box of non-latex gloves in the kitchen.  And they are much cheaper at Sam’s Club – $9.99 for a box of 100 gloves.)
2. You can use ground beef or pork for this recipe in place of chicken or turkey.

Easy Green Chicken Curry

This is going to be the easiest green chicken curry you’ll ever make.  Can be done in less than 30 minutes with simple ingredients.  It’s like going to your favorite Thai restaurant… except more economical…

I could use some cilantro here… but I didn’t have it on hand.  And really… this was a last minute dish.  So… I have to live with what I don’t have…

Ingredients:

Season chicken with 1 tsp. kosher salt and ¼ tsp. ground black pepper.  Set aside.

Sauté garlic and ginger.

Add green curry paste sauté for a few minutes.  (As you can see… I am very generous with the green curry paste.  These are heaping tablespoons… So you can imagine how spicy this curry was!)

Add coconut milk.

Stir until curry paste is well incorporated with the coconut milk.

Bring coconut milk to a boil.

Add seasoned chicken and bring to boil. Once boiling, reduce heat and simmer for 10 minutes or until chicken is cooked.

Taste to see if you need more green curry paste.  Otherwise, stir in chopped cilantro.

Serve hot with a bowl of rice.

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Easy Green Chicken Curry

2 large chicken breasts – cut into bite size pieces

kosher salt and ground black pepper

4 garlic cloves – minced

2 inch piece ginger – minced

1 – 3 tablespoons green curry paste*

2 cans coconut milk

2 TBSPs. olive oil

2 tablespoons chopped cilantro

Season chicken with 1 tsp. kosher salt and ¼ tsp. ground black pepper.  Set aside.

Heat a medium size skillet and add olive oil.  Sauté garlic and ginger.  Add green curry paste sauté for a few minutes.  Add coconut milk.  Stir until curry paste is well incorporated with the coconut milk.  Bring coconut milk to a boil.

Add seasoned chicken and bring to boil.  Once boiling, reduce heat and simmer for 10 minutes or until chicken is cooked.  Taste to see if you need more green curry paste.  Otherwise, stir in chopped cilantro.

Serve hot with a bowl of rice.

Tess Kitchen Secret:

Green curry paste is hotter than red curry paste.  So start with 1 tablespoon.  You can always add more later once the chicken is cooked.  The 3 tablespoons of green curry paste I used here makes this chicken curry very spicy!  But my husband likes his curry this way.

So here’s the scale of hotness in this curry, based on the number of tablespoons of green curry paste you use on a scale of 1 – 10:

1 tablespoon = 4 (good average heat)

2 tablespoons = 7 (hot, above medium heat)

3 tablespoons = 10 (superhot)

Enjoy and Happy Cooking!

Tess

Spicy Chicken Tenders with Garlic Butter Dipping Hot Sauce

Forget Church’s.  Forget Popeyes.

Make chicken tenders better than these two popular fried chicken depots!

Crunchy on the outside… Tender and juicy on the inside…

That’s exactly what these babies are!

My family loves chicken tenders… And we often buy them at Popeyes Chicken or Church’s Chicken… But after countless visits to these places… And after eating hundreds of chicken tenders, which most often were overly breaded.  Over fried… and stale… I had to figure out a way to make chicken tenders at home.

I have experimented with different recipes for chicken tenders.  My goal was to exceed or at least come close to what Popeyes and Church’s sells.

My first few were good but not quite the chicken tenders I had envisioned.  And then one day, I finally got it!

I finally came up with chicken tenders that are crunchy on the outside… tender and juicy on the inside… Perfectly cooked.  Perfectly breaded.  And spicy!

My husband is absolutely thrilled about my new concoction… He simply loves these chicken tenders… and so does my son…Goodbye Popeyes.

Goodbye Church’s.

Hello… Finger Lickin’ Spicy Chicken Tenders!

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NOTE:  If you expect the same result as I have gotten… You must use chicken tenderloins and NOT chicken breasts.  They are a bit pricy – around $3.40 per poun.  But it’s cheaper to make them at home than buying them at these fast food chains which they charge about $1 a piece!…

Here’s what you need and the recipe…

4 pounds chicken tenderloins.

seasoned flour. (see recipe below)

canola oil.

Garlic Butter Hot Sauce. (see recipe below)

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How To Make ‘Em and Fry’em

First you need to make the hot sauce…

two bottles hot sauce.

combine two bottles of hot sauce in a medium size sauce pan.

sea salt, cayenne pepper, ground black pepper, granulated garlic, ground, coriander, ground cumin, and ground ginger.

add sea salt and spices to the hot sauce.

mashed garlic.

add the mashed garlic to the hot sauce. mix them up.

And then…

measure exactly one cup of the hot sauce and set it aside.

add butter to the hot sauce mixture and simmer hot sauce over low heat…

And while the sauce is simmering…

place the chicken tenderloins in a ziploc bag.  and remember that cup of hot sauce you measured and set aside… ? pour that over the chicken tenderloins.

Close the bag and shake ‘em around so the sauce will coat the chicken tenderloins.   Have this bag sit while you season the flour…

combine the flour, kosher salt, spanish paprika, granulated garlic, ground black pepper, cayenne pepper, ground cumin, ground coriander.

take out those happily marinating chicken tenderloins from the ziploc bag and coat them with the seasoned flour.  four or five pieces at a time.

place the coated chicken tenderloins on a platter for about 3 minutes before frying them in hot oil…

fry the chicken tenderloins in hot oil 350°F (for 6 – 7 minutes or until cooked and crispy.

drain on paper towels and serve…

btw… you can also use chicken wings, if you like wings…

Please note:  if using bone in wings, fry the wings 8 – 10 minutes or until cooked.

The RECIPE…

Spicy Chicken Tenders with Garlic Butter Dipping Hot Sauce

Ingredients:

4 pounds chicken tenders

Seasoned Flour – see recipe below

4 – 5 cups canola oil

Garlic Butter Hot Sauce:

1 bottle (17.5 ounces) Texas Pete Buffalo Style Barbecue Sauce

1 bottle (12 ounces) Luisiana Hot Sauce

6 cloves garlic – peeled and minced

2 tsps. cayenne pepper

1½ tsps. ground black pepper

2 tsps. coarse sea salt + 1 tsp. kosher salt

½ tsp. granulated garlic

¼ tsp. ground coriander

¼ tsp. ground cumin

1/8 tsp. ground ginger

¾ stick unsalted butter

In a medium size sauce pan, combine hot sauces, garlic, cayenne, ground black pepper, coriander, cumin and ground ginger.  Stir until smooth and free of lumps.  (You will add the butter later.)

Place chicken tenders in a gallon ziploc bog.

Measure exactly 1 cup of the hot sauce mixture and pour over the chicken tenders.

Close the freezer bag and shake or toss the toss until chicken is well coated with the hot sauce.

In the meantine, place the sauce pan with the hot sauce mixture on a stove over medium low heat.  Add the butter.  Simmer sauce until boiling, stirring occassionally.

Turn off heat.

Seasoned Flour:

2 cups all purpose flour

3 tsps. kosher salt

2 tsps. Spanish paprika

1 tsp. granulated garlic

1 tsp. ground black pepper

1 tsp. cayenne pepper

½ tsp. ground cumin

½ tsp. ground coriander

In a deep dish or bowl, combine flour, salt and spices.

Dredge chicken tenders, one piece at a time, with the seasoned flour.  Place dredge chicken tenders in a large plate and allow them to sit for 5 minutes.  This process allows the breading to stick to the meat.

Using a deep heavy bottomed pot or large skillet, heat 4 – 5 cups canola oil until it reaches 350°F.

Fry chicken tenders, 5 or 6 pieces at a time, for 6 to 7 minutes or until golden brown.

Drain on paper towels.

Serve warm with Garlic Butter Dipping Hot Sauce on the side.  Or Dunk the fried chicken tenders in the hot sauce before serving.  Serve with potato salad, baked beans, and or red beans and rice.

Tess’ Kitchen Secrets:

#1 – Adding the hot sauce mixture to the chicken without the butter seasons the chicken well, and allows the breading to adhere to the chicken.

#2 – Fresh garlic, and granulated garlic, gives the sauce a double dose of garlic flavors.

#3 – Ground cumin, coriander and ginger give the sauce a nice surprise.

#4 – If you want them to be restaurant style… dunk them in hot sauce before serving.  But if you want to control the heat… serve the sauce on the side.

#5 – If using wings, please fry them 8 – 10 minutes.  One of the best ways to tell if the wings are cooked… is when the wings starts to float on the oil instead of them being at the bottom.

Enjoy and Happy Cooking!

Tess Harris

Tsukune Turkey

This turkey dish is tender, juicy and bursting with flavors in every bite.  Simmered in a teriyaki sauce that is rich in garlic and ginger.

The turkey patties can be fried or grilled on bamboo skewers over hot coals.  Dipped in teriyaki sauce instead of being simmered in it.

This recipe was originally for ground chicken made into balls or clumped around bamboo skewers, thus the term Tsukune in Japanese.  But I decided to use ground turkey because of convenience and availability.

Below is what you need to make this Japanese flavored dish…

*** Please note that I have doubled the recipe in these photos…***

Ground turkey or chicken.

Bragg’s Liquid Aminos or soy sauce, salt, ground black pepper, ground hot peppers (optional) egg yolks, carrots, ginger and cornstarch…

Place ground turkey in a large mixing bowl and sprinkle the salt, black pepper,  and ground hot pepper if using.

Add the soy…

Add the grated ginger… and stir to combine.

Add the egg yolks.  Mix.

Add the grated carrots.  Stir to combine.

Add the cornstarch.  Mix well.

Form mixture into 8 – 10 patties.

Heat a nonstick skillet and add canola oil…

Fry turkey patties in hot oil…

About 4 minutes on each side or until patties are cooked…

Transfer patties into the simmering pot of Teriyaki Sauce… Cover pot and simmer patties over low heat for about 10 minutes before serving…

Of if you want a crunchier patties, serve the sauce on the side…

The Sauce… Teriyaki Sauce

You will need teriyaki sauce, Liquid Aminos or soy sauce, water, minced garlic, and grated ginger…

And chopped onions…

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How to Make the Teriyaki Sauce…

In a medium size sauce pan over medium heat, combine teriyaki sauce, water, garlic and ginger.

In a small bowl, mix cornstarch with about 2 tablespoons water.  Mix until smooth…

Drizzle cornstarch mixture over the sauce mixture.

Bring the sauce to a boil while stirring constantly.  Once boiling, reduce heat to low…

And while the sauce in simmering over low heat… prepare and fry the turkey patties…

Transfer turkey patties to the simmering teriyaki sauce…

Serve turkey patties with the sauce sprinkled with chopped green onions and a bowl of freshly cooked Jasmine rice on the side.

The RECIPE:

Tsukune Turkey

1 pound ground chicken or turkey (93% lean)
1 small carrot – grated finely
1 extra large egg yolk
¾ tsp. salt
1 TBSPs. Liquid Aminos or soy sauce

½ tsp. ground black pepper

½ tsp. ground hot pepper (optional)
1 inch piece fresh ginger – peeled and grated
2 TBSPs. cornstarch

½ cup canola oil for frying

Place ground turkey in a medium size mixing bowl.  Add salt, ground black pepper, hot pepper.  Add the soy sauce and the grated ginger.  Stir to combine.  Add the egg yolk and mix.  Add the grated carrot and mix.  Sprinkle the cornstarch over the mixture. Mix well.

Form mixture into 8 – 10 patties.

Heat a nonstick skillet and add vegetable oil.  Fry turkey patties over medium heat until golden brown, about 4 minutes on each side.
Remove fried turkey patties from the skillet shaking off excess oil and place them in the simmering Teriyaki Sauce.

Teriyaki Sauce:
1 cup teriyaki sauce
½ cup water

1 inch piece ginger – peeled and grated

8 garlic cloves – smashed, peeled and chopped

¼ tsp. ground black pepper

½ tsp. ground hot pepper (optional)

1 TBSP. + 1 tsp. cornstarch

1 bunches of green onions – chopped (to be added to the chicken patties right before serving.)

In a medium size sauce pan, combine all the sauce ingredients except the cornstarch over medium heat.  Whisk until combined.

In a small bowl, combine cornstarch with 3 tablespoons water.  Drizzle cornstarch mixture over the teriyaki sauce.  Whisk until mixture comes to a boil and sauce slightly thickens.  Reduce heat to low.  Let the sauce simmer while you fry the turkey patties.

Add the fried turkey patties into the simmering Teriyaki Sauce.

Serve turkey patties with the sauce sprinkled with chopped green onions and a bowl of freshly cooked Jasmine rice on the side.

Tess Kitchen Secrets:

#1 – Prepare the Teriyaki Sauce and have it simmering over very low heat while you prepare and fry the turkey patties.

#2 – Forming the turkey patties can be a messy business.  So I have 2 tablespoons of canola oil in a small bowl.  Lightly oil the spoon and your hands before forming the patties.  I also wear disposable gloves to keep my hands clean.   (I always keep a box of non-latex gloves in the kitchen.  And they are much cheaper at Sam’s Club – $9.99 for a box of 100 gloves.)

Enjoy and Happy Cooking!

Tess Harris

Baked Broccoli Casserole

The first time I had Baked Broccoli Casserole was 18 years ago.  We were in Jacksonville, Arkansas then.  My husband’s co-worker invited us for dinner at their house.

Back then I was very shy, and was therefore too timid to ask for the recipe.  I did not get the recipe until two years later when we visited my husband’s brother in Sumter, South Carolina.  His wife, Val… is a great cook.  And one of the dishes that she cooked while we were visiting was – you guessed it – Baked Broccoli Casserole.

The contrasts between sharp cheddar cheese (salty) and sweet corn bread is what made this dish luscious.  I usually make a big pan every time… that’s how much my husband and son like it.

Baked Broccoli Casserole is one of those dishes that have almost everything in it – protein (chicken), vegetables (broccoli) and carbohydrates (rice).  So we eat it by itself, unless I have other leftovers that go with this dish…

I know… it looks like a lot of work.  But most of the work is really in the preparation of the ingredients you will need to assemble the casserole.  And once you have the ingredients prepared as detailed below, you’ve done most of the work.

Here’s what you  need:

Steamed or blanched broccoli, cooked rice, cooked chicken, cream of mushroom and cream of chicken, chicken broth, shredded sharp cheddar cheese, and cornbread batter.

The key is to have all these ingredients ready.  And once they are ready, then you are ready to assemble the casserole.

Preheat the oven to 350°F.

In a large pot over medium heat, combine cream of chicken and cream of mushroom.

Add 2 cans of chicken broth.  I used one of the cans for the cream of mushroom or chicken to measure the broth I need.

Also, this is the broth from the cooked chicken breast…

Whisk mixture until soupy.

Add the chopped or shredded chicken breast meat…

Add cooked rice… stir to combine.

Add the broccoli…

Stir to combine.

That’s why it’s always good to measure the broth.  Because if you’re like me, which I don’t think you are, I am bad when it comes to “eyeballing.”

*** Always have an extra cup of cooked rice to thicken the casserole if there’s too much broth in it. Like this one here…

Butter a 10.5 x 15.5 baking dish

Pour the broccoli and rice mixture into the buttered baking pan…

Add the shredded cheddar cheese on top of the broccoli and rice mixture…

In medium size mixing bowl, prepare the cornbread batter…

And pour this over the cheddar cheese layer.  (I can’t believe I do not have a photo for this step… I don’t know where I was that day.  I know I was in the kitchen, but I can’t guarantee where my mind was…)

Bake Broccoli Casserole for 27 – 30 minutes or until corn bread is golden brown.

Serve warm…

Baked Broccoli Casserole

Ingredients:

2 large heads of Broccoli, cut into flowerets (about 4 cups broccoli) – STEAMED

5 – 6 cups cooked rice

1 (10 ¾ ounces) can cream of mushrooms

1 (10 ¾ ounces) can cream of chicken

2 cans chicken stock

2 cups sharp cheddar cheese, shredded

2 large chicken breasts cooked and shredded (see cooking instructions below)

Herbed Corn Bread – see recipe

*** Below are the ingredients that MUST be prepared before assembling the Baked Broccoli Casserole in a baking pan:

1)      Cut the Broccoli into flowerets or bite sizes.  Steam for 3 minutes.  Or if you don’t have a steamer, blanched in boiling water for 3 minutes.  Remove and drain and set aside.

2)      Cook the rice.  Uncle Ben’s Rice is fine… In my case I use a rice cooker.  I usually cook 3 cups of rice just to be on the safe side. In case I need more rice to thicken the casserole.

3)      Cook the Chicken Breasts.  You could simply boil the chicken breasts.  But I like my chicken to have flavors.  So I boil the chicken breasts along with these ingredients.  And I use the broth for the chicken broth needed.

• 2 large chicken breasts
• 2 carrots – cut into 3 or 4 large pieces
• 2 celery sticks – cut into 4 large pieces
• 1 medium onion – quartered
• 4 cloves garlic – cut in half, unpeeled
• 4 sprigs parsley
• 1 large bay leaf
• 10 black pepper corns
• ½ tablespoon salt
• 6 cups cold water – enough to cover the chicken and vegetables.

In a medium size pot, combine chicken, carrots, celery, onion, garlic, parsley, bay leaf, pepper corns, salt, and water.

Bring to a slow boil and simmer for 45 minutes.  Skim any foam that may arise to the top.

Turn the off heat and remove the chicken breasts onto a plate to cool.  Strain the broth to be used later.

When the chicken is cool enough to handle, remove the skin and bones.  Cut the chicken meat into bite size chunks.  Set aside.

4)      Prepare the Herbed Corn Bread mixture – last:

• 1 ¼ cup corn meal
• ¾ cup self- rising flour
• ¼ cup sugar
• 2 tsp. baking powder
• ½ tsp. salt
• ½ tsp. thyme
• ½ tsp. marjoram
• 1 tsp. celery seeds
• 1 ¼ cup milk or chicken broth
• ¼ cup canola oil
• 2 extra large eggs – well beaten

In a large mixing bowl, combine all dry ingredients.  Add milk and canola oil.  Add the well – beaten eggs.  Stir until thoroughly combine.  (You should have a mixture with no lumps.)  Set aside.

5)      Preheat oven to 350°F.

Assembling all the ingredients:

In a large pot, combine cream of mushrooms, cream of chicken and chicken broth.  Whisk until free of lumps and mixture is soupy.

Add the steamed broccoli, chopped chicken, and rice.  (You should have a thick but NOT dry broccoli casserole mixture.  The rice should absorb most of the liquid.)

Grease a 10 ½ x 15 ½ inch baking dish.

Layer the bottom of the baking dish with the broccoli casserole mixture.   (The baking dish should only be half – filled.  If you have too much broccoli casserole mixture… remove some. Because you’re going to need the remaining space for the shredded cheese and Herb Corn Bread mixture.)

Top broccoli casserole mixture with shredded cheddar cheese.

Pour the Herb Corn Bread mixture over the shredded cheese layer

Bake Broccoli Casserole for 27 – 30 minutes or until corn bread is golden brown.

Serve warm.

Enjoy and Happy Cooking!

Tess Harris

Braised Spicy Chicken with 40 Garlic Cloves

Forty garlic cloves sound like a lot of garlic!  Some of you probably wonder how pungent or garlicky this dish is… Considering the large amount of garlic cloves in it.  If you are slightly worried… don’t be.  Because the garlic cloves are left whole and undisturbed.  Peeled of course!  The garlic remained mild and slightly sweet in flavors.  Not too strong at all.  The dish gives a nice surprise… And it makes you look forward in anticipation… to have at least one garlic clove in every bite.  Maybe I should have called this dish Garlic Lovers’ Delight with chicken… (chuckle).

So for garlic lovers out there… this dish is for you…

Kitchen equipment or tools needed:  Oven proof pot or skillet with lid or a large baking dish.

Ingredients:

3 ½ – 4 pounds chicken drumsticks or other parts you like

40 large garlic cloves – about 3 large garlic heads

1 medium onion – sliced

Zest and Juice of 1 large lemon

1 tsp. dried thyme

2 TBSPs. cornstarch

2 cups chicken broth or boiling water + 2 chicken bouillon cubes

2 TBSPs. chili garlic sauce (or to taste)

3 TBSPs. olive oil + 1 TBSP. vegetable oil

Spices and Seasoning:

3 tsps. kosher salt

1 tsp. freshly ground black pepper

1 tsp. cayenne

1 tsp. ground cumin

Combine seasoning spices and seasoning in a small bowl. Set aside.

Wash chicken and pat excess water with paper towels.  Generously sprinkle spices and seasoning mixture on the chicken pieces, patting lightly for it to adhere. Set aside.

Place garlic cloves in a large bowl and pour hot water over them.  Let it stand for about 2 minutes.  Immediately pour the water off the garlic.  Peel the garlic cloves and trim the root end.  Set aside.

Preheat oven to 350°F.

Heat a large, deep, oven proof pot or skillet and the olive and vegetable oil.  Just before the oil starts to smoke… brown the chicken pieces on all sides.  Transfer browned chicken to a large dish.  Set aside.

Using the same pot or skillet… sauté the peeled garlic cloves until wilted.  Remove wilted garlic to a platter and set aside.

Sauté the sliced onions until translucent.  Deglaze the skillet with the boiling chicken broth, scraping the browned bits and pieces stock at the bottom of the skillet. Add dried thyme and lemon zest.  Stir and simmer the broth over medium heat.

In a small bowl… combine cornstarch with one tablespoon water.

Slowly whisk in the cornstarch mixture into the simmering broth.

Place the browned chicken pieces back into the skillet.  Stir to make sure the chicken is somewhat submerge in the broth.  Transfer this skillet into the preheated oven and bake chicken for 30 minutes.

Remove the skillet from the oven and stir the chicken.  Add the wilted garlic cloves and chili garlic sauce.  Stir to combine.

Bake the chicken for another 15 minutes.  Taste for additional salt and black pepper.

Serve with Wasabi Mashed Potatoes or  Rosemary Red Roasted Potatoes Or Mashed Potatoes.

Sorry guys.  I don’t have step by step instruction photos for this dish.   I will have to put this on my “to do” list.

Rosemary Red Roasted Potatoes

Creamy Wasabi Mashed Potatoes:

Ingredients:

4 large baking potatoes (about 4 pounds) – scrubbed and skin intact

3 TBSPs. butter

¾ – 1 cup warm heavy cream – start with ½ cup and go from there

½ – 1 tsp. kosher salt

½ tsp. freshly ground black pepper

1 TBSP. Genuine Wasabi paste (or according to taste.  I use S & B Brand.)

Boil potatoes in their skins until tender, about 45 – 50 minutes.

Peel potatoes while still hot.  (I use a tong to hold the potatoes so I don’t burn myself.)

Place in a large bowl.  Add butter and mash the potatoes.  Add warm heavy cream, salt and black pepper. Fold in to combine.  Fold in the Wasabi paste.

Serve warm.

Enjoy and Happy Cooking!

Tess Harris

Lemon Baked Chicken

I don’t like bland food.  And chicken is one of those meats that needs to be seasoned generously. At least this is my experience here in the U.S.  The chickens are lacking in flavors.  And this may explains why it is common to see chickens sold in the supermarkets having labels that say:  “injected with chicken broth to enhance flavors.”  Huh.  Why?

I usually avoid this type of chicken.  Because I don’t know what flavors have been injected into the chicken.  And I much rather know.  So I buy the plain ole chickens with no flavor enhancements.  And seasoned them myself.

When I was a young girl, we had several chickens running around in our yard.  And on special occasion, we would feast on one of these chickens.  We would have to catch the chicken, the night before, while the chicken is asleep.  Usually, up on a tree branch.

I remember the chicken tasting so good…

The chicken we ate was organic and fresh that it didn’t need plenty of seasoning.  In fact, we only had salt and lemon grass.  It’s either that the chicken tasted so good.  Or, that we did not eat much poultry or other meats.  So that when eat meat, our senses are awakened.  We inhaled the sweet aroma.  We savored every bite.  And we licked the bones clean!

And we were hungry for more.

During those days, I especially loved chicken livers.  Each time we’d kill a chicken, I’d asked dad if I could have the livers.  “Please, please, Tatay… Can I have the livers? Nobody should get them but me! I demanded.”  I didn’t care for the other parts.  I only liked the livers!

Later I found out.  The chicken livers I thought I was getting, weren’t livers.  They were chicken blood!  Chicken blood!  I was shocked.  I felt cheated!

But for several years, until I was in my teens.  I thought I was eating livers.  Then one day, I ask my dad: “Tatay… why there are plenty of livers on our chicken…?”  “Oh.  They’re not livers.  They’re blood.  Chicken blood.  They just looked like livers once they’re cooked.” Tatay replied.

Chicken blood dropped into the boiling soup, in the pot.  Once it’s cooked, the large droplets of blood clumped into a liver like specimen.

We only had the luxury to feast on a single, mature chicken.  And I always wonder why there seems to be a number of livers floating in the pot.

But I liked the livers.  I mean the blood.  No. The livers! They tasted so good.  I didn’t know they were blood.  I thought they were chicken livers.  Tasty chicken livers!

But then I had another revelation…

Back in 1996, 15 years ago, when we went home to the Philippines .  Willie and I were on a protein diet.  So we ate mostly meats:  pork and chicken.  I noted a great difference in taste on the chicken and pork meats.

Our maid was cooking the chicken and pork simply.  Pan fried, with minimal seasonings – salt and black pepper.  Yet, it tasted so good.  It was shockingly good.  Tastier and more flavorful compared to the ones we were consuming back in Okinawa, Japan.  The ones we buy at the USAF Commissary.  The Tyson Chickens from Arkansas.

What’s the difference? A lot.  I’m sure.  Farming methods.  Feeds.  Etc.  And I could probably write another blog on these issues.  But I’m not going to do that, so I’ll just stop here.

But here’s one fact:  I often wish the chickens and pork here in America would taste as good… and flavorful as the chickens and pork I have eaten in the Philippines.   I kept wishing…

~~~

Lemon Baked Chicken.  This is a fairly simple chicken recipe that’s full of goodness.  It is lemony.  And good.  Real good!

Leg quarters.  Washed.  Pat dried with paper towels.

Lined up in a heavy duty baking sheet lined with heavy duty aluminum foil.  Or you can use a large glass baking pan.

Freshly squeezed lemon juice drizzled all over the chicken.  And generously seasoned with herbs and spices.

Baked in a preheated oven at 350°F for one and a half (1½ ) hours.

Serve them with the juices over the chicken.

The Recipe…

Lemon Baked Chicken :

6 pieces Chicken leg quarters

Juices of 2 large lemons (about ½ – ¾ cup)

1 whole lemon – thinly sliced

1 TBSP. kosher salt

1 TBSP. Spanish paprika

2 tsps. Garlic granules

1 tsp. ground black pepper

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. cayenne pepper

4 TBSPs. olive or vegetable oil

Preheat oven to 350°F.

Wash chicken and pat them dry.  Place in a large glass or ceramic baking pan.

Drizzle half of the lemon juice over the chicken leg quarters on one side.

In a small bowl, combine salt, paprika, garlic granules, black pepper, thyme, oregano, and cayenne pepper.  Sprinkle half of this seasoning over the chicken.

Turn the chicken over to the other side and drizzle the remaining half of the lemon juices.  Sprinkle the remaining half of the seasoning.

Scatter the thinly sliced lemon over the chicken pieces, and drizzle olive or vegetable oil.

Bake chicken in a preheated oven at 350°F for one and a half (1½ ) hours.

Serve warm with sauce drizzled over the chicken.

Tess’ Kitchen Secrets:

#1 – Allow the chicken to marinate in lemon juice and spices for at least one hour or overnight in the refrigerator, before baking. This process allows the chicken to absorb lots of flavor from the lemons and spices.  Which makes a great difference in enhancing the flavors of the chicken.

#2 – Freshly squeezed lemon juice.  Please.  Do not use the bottled, artificial lemon juice.

#3 – The herbs and spices.  All the herbs and spices give the chicken plenty of flavors.

 

Enjoy and Happy Cooking!

Tess Harris

Play “Catch Up” With Me

Thursday comes.  And am still not ready.  I have taken hundreds of photos of the dishes I cooked for the past four years.  And recipes I have created and tested.  In fact, it’s taking most of my computer space.  Still.  I don’t have enough.  Sometimes, none meet with what I’m looking for.  Or, that fit the occasion.

Step by step photos are what I need.  And I need them for the hundreds of recipes I have cooked up since 2006.  When I first started on this journey.

I remember when I first taught myself how to bake bread.  From scratch.  I learned it from a book with step by step instructions, with photos.

The photos and step by step instructions helped me tremendously.  And gave me the courage to keep going.

It wasn’t until over a year ago, that I’ve started taking step by step photos on the dishes or recipes I’m working on.  Before that, I only took photos of the finished product.  Which I later realized is not sufficient enough to help those who are beginners.  Just like I once was.  Not long ago.

For me a perfect food blog post has step by step photos.  With clear, concise, and easy to follow instructions.  And I’m hoping that, that is what I’m presenting here.

Though sometimes, you’ll just have to forgive me.

~~~

As for this Roasted Chicken Club Salad Sandwiches recipe.  I think I have sufficient step by step photos to help us along…

Split chicken breasts are what we need to roast…

Rinse chicken breast under cold running water.  Place them in a large  baking sheet and pat them dry with paper towel.  Then pour some oil on the breasts and rub them all over…

And season them generously, on both sides, with salt and ground black pepper.

And roast them in preheated oven at 400°F for 50 minutes.

Remove the skins and shred the meat off the bones.

Next…

And with these ingredients. Make the salad dressing.

The salad dressing should look somewhat like this…

Add the chopped celery and onions to the shredded chicken.  Toss it to combine.

Then pour the salad dressing over the chicken, celery and onion mixture. Mix until chicken and salad dressing are combined well.

And wallah. That’s our Roasted Chicken Salad.

Get your Ciabata Rolls ready. And split them in half.

You could also just other breads such as rye, white or wheat.  Though I prefer Italian breads.  Especially the fresh ones…

First line the Ciabata roll with lettuce or spring mix greens.

Then top it with the Roasted Chicken Salad.

Top bacon over the chicken salad. (I usually allow one slice of bacon per sandwich. I break one slice in half.)

And there you are.  Our Roasted Chicken Salad Club Sandwich.

Serve with your choice of soup or your favorite potato chips or pretzels.

Roasted Chicken Club Salad Sandwiches

Yield:  8 Ciabata Rolls Sandwiches

Shredded Roasted Chicken Breasts – see recipe below

2 celery stalks – chopped

½ medium size red onion – chopped

Salad Dressing – see recipe below

8 thick slices bacon – cooked and crispy

8 green lettuce leaves – washed and patted dry or Spring Mix

8 Ciabata Rolls

In a large mixing bowl.  Combine shredded chicken, chopped celery and onions.  Add salad dressing.  Mix until salad dressing is combined well with the chicken, celery and onions.

Using a sharp knife.  Split Ciabata rolls

Line each roll with a lettuce leaf.

Scoop about ½ cup of Roasted Chicken salad mixture over the lettuce leaf

Break one crispy slice of bacon in half and top it over the chicken salad.  Place the half of Ciabata rolls over the filled sandwich.

Serve with your choice of soup or with your favorite potato chips.

Roasted Split Chicken Breasts:

3 – 4 split chicken breasts (about 4 pounds) – bone in and skin on

3 TBSPs. olive oil or cooking oil

4 tsps. coarse sea salt or 2 tsps. kosher salt

2 tsps. freshly ground black pepper

Preheat oven to 400°F.

Remove chicken from the package and rinse under cold running water.  Pat dry with paper towels.  And place chicken in a heavy-duty baking sheet.  Line with aluminum foil.

Drizzle olive oil over the chicken breasts and rub the oil all over the chicken.

Generously season the chicken breasts, on both sides, with coarse sea salt and freshly ground black pepper.

And roast them, skin sides up, in a preheated oven at 400°F for 50 minutes.  Cool the chicken to safely handle.

Remove the skins.

(By the way.  The skins are really crunchy.  And I usually eat them while they’re still warm.  Though they are a bit salty.  But don’t worry.  All that salt is only on the skins.  Only a negligible penetrated to the meat.)

Tear the chicken meat off the bones.  Shred into chunks and place in a large mixing bowl.  Discard the bones.  And the skins.

Salad Dressing:

1 cup real mayonnaise

2 tsps. Dijon mustard

½ tsp. dried tarragon leaves

½ tsp. ground coriander

1 tsp. freshly ground black pepper

2 tsp. kosher salt

Combine salad dressing ingredients in a bowl.  Set aside.

Tess’ Kitchen Secrets:

#1 – Coarse Celtic sea salt.  I love to roast chicken breasts with coarse sea salt.  This salt gives the chicken a better taste as compared to regular or kosher salt.

#2 – Roasted chicken used for chicken salad has more texture and taste as compared to the ones that’s been boiled.

#3 – The celery and onions gives the chicken salad a good crunch.

#4 – Also.  I prefer to use Spring Mix greens over lettuce leaves.  I think the Spring Mix Greens has more nutrients than the lettuce leaves.

Enjoy and Happy Cooking!

Tess Harris