Arroz con Pollo

original recipe found here

Easy Chicken Gyro

Easy Chicken Gyros

original recipe found here

INGREDIENTS

• 1 lb. boneless skinless chicken breast
• 1 Tb. lemon juice
• 2 Tb. olive oil
• 1 large garlic clove, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1 tsp. dried oregano
• 1/2 teaspoon dried rosemary
• Salt and pepper
• 1/2 green pepper, sliced
• 1/2 onion, sliced
• julienne sliced pickles
• homemade naan
• homemade tzakziki sauce

DIRECTIONS

1. Preheat a large skillet to medium heat. Cut the chicken into thin slices, place in a medium bowl and add the olive oil, garlic, lemon juice, and spices. mix with hand or fork until all the chicken pieces are fully coated.  Allow chicken to marinate in the refrigerator for at least 30 minutes.
2. Using a small pan, heat 1 tablespoon olive oil over medium-low heat, and cook green pepper and onions for 5-10 minutes.  The veggies should be softened, but not soggy.
3. Place the chicken on the griddle and allow to cook for 5-7 minutes while stirring every few minutes. Remove from griddle and place in a warm flat-breads topped with tzakziki sauce, green peppers, onions, and pickles.  

-Alyssa

Thai Green Chicken Curry with Asparagus

Thai Green Chicken Curry with Asparagus
from WIlliam Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 1 1/2 lb asparagus, trimmed and cut into 2-inch pieces
• 4 skinless, boneless chicken breast halves
• 2 tablespoons peanut or grapeseed oil
• 1 yellow onion, cut into 8 wedges
• 1 small red bell pepper, seeded and cut into matchsticks
• 1/2-inch piece fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1 can (13.5 fl oz) unsweetened coconut milk (unshaken)
• 3 tablespoons Thai green curry paste
• 1 cup (8 fl oz) chicken broth
• 2 tablespoons Asian fish sauce
• 1/2 cup small Thai basil leaves
• 1 lime, cut into wedges

DIRECTIONS:

1. Bring a saucepan of salted water to a boil.  Add the asparagus and cook just until tender-crisp, about 2 minutes.  Drain and refresh with cold water, and drain again.  Cut the chicken across the grain on a slight diagonal into sliced about 1/2 inch thick.  Season with salt.
2. In a large frying pan, heat the oil over medium-high heat.  Add the onion and bell pepper and saute until beginning to soften, about 3 minutes.  Stir in the ginger and garlic and saute until fragrant, about 30 seconds.  Transfer to a plate.
3. Open the can of coconut milk (do not shake it) and scoop out 3 tablespoons of the thick cream on the top.  Return the pan to medium-high heat.  Add the coconut cream and curry paste and stir well.  Whisk in the remaining coconut milk, the broth, and the fish sauce.  Return the vegetable mixture to the pan, stir in the chicken, and bring to a boil.  Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has reduced slightly and the vegetables are tender-crisp, about 5 minutes.  Stir in the asparagus and cook until the chicken is opaque throughout, about 3 minutes.  Adjust the seasoning and serve, garnished with basil and lime wedges.

-Derek

Chicken Adobo with Spring Vegetables

Chicken Adobo
from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 4 yellow onions, halved and sliced
• 4 cloves garlic, crushed
• 1 bay leaf
• 1 tsp peppercorns
• 8 skinless, bone-in chicken thighs, about 3 lb
• 1/2 cup (4 oz) rice vinegar
• 1/2 cup (4 oz) soy sauce
• 1 tbsp sugar
• cooked white rice for serving

DIRECTIONS:

1. Spread half of the sliced onions in the bottom of a slow cooker.  Add 2 of the garlic cloves, the bay leaf, and the peppercorns.  Arrange the chicken in a single layer on top of the onions.  Top with the remaining onions and garlic.  Drizzle the vinegar and the 1/2 cup soy sauce over the ingredients and sprinkle with the sugar.  Cover and cook on the high setting for 4 hours or the low setting for 8 hours.  
2. Remove and discard the bay leaf.  Mound the steamed rice on a platter and top with teh chicken.  Skim any fat from the cooking juices in the slow cooker, then spoon the juices over the chicken and rice before serving.  
3. **May be served with a side of spring vegetables (recipe here).  

-Derek

Giada's Lemon Chicken Soup

Giada's original recipe found here

Lemon Chicken Soup

INGREDIENTS:

• 6 cups homemade turkey stock (or low-sodium chicken broth)
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 dried bay leaf
• 1 (2-inch) piece Parmesan cheese rind, optional
• 2 medium carrots, peeled and sliced into 1/4-inch pieces
• 1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see Cook's Note
• 2 cups diced cooked rotisserie chicken, preferably breast meat
• 1/2 to 1 cup grated Romano cheese (optional)
• 1/4 cup chopped fresh flat-leaf parsley
• Kosher salt

DIRECTIONS:

1. In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
2. Add the carrots and simmer until tender, about 5 to 8 minutes.
3. Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.

-Derek

Tyler Florence's Chicken Noodle Soup

Original recipe found here

Chicken Noodle Soup

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 4 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

DIRECTIONS:

1. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. 
2. Pour in the chicken stock and bring the liquid to a boil.  Add the noodles and simmer for 5 minutes until tender.  
3. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock
yields 2 quarts

INGREDIENTS:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

DIRECTIONS:

1. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
2. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

-Alyssa

Simple Roast Chicken

NO FILTER :) ...Original recipe found here

Simple Roast Chicken

INGREDIENTS:

• 6-7 small russet potatoes, cut into chunks
• 3 medium carrots, peeled, cut into chunks
• 1 whole roasting chicken, about 4 pounds
• 2 tablespoons butter, melted
• Salt and freshly ground black pepper
• 1 lemon, pricked several times with a knife
• 1 small bunch fresh thyme

DIRECTIONS:

1. Heat oven to 425°F. Arrange potatoes and carrots in a large oven-proof skillet and sprinkle with salt and pepper. Place in oven and roast for 15 minutes.
2. Meanwhile, rinse inside and outside of chicken under cold water and pat dry. Brush chicken skin with melted butter and season with salt and pepper. Fill cavity with lemon and thyme.  Tie drumstick ends together with twine.  
3. Place chicken breast-side up over roasting vegetables and continue roasting until chicken is a golden brown and juice run clear when thigh is pierced with a fork, about 1 hour to 1 hour, 15 minutes. Remove chicken from the oven when the internal temperature is 160-165 degrees.  Carve and serve with gravy made from the pan juices.

-Alyssa

Rigatoni with Chicken & Broccoli

Original recipe found here

Rigatoni with Chicken & Broccoli

INGREDIENTS:

• 1 pound of ziti or rigatoni
• 1 tablespoon olive oil
• 4 skinless boneless chicken breasts, sliced into bite-size pieces and seasoned on all sides with salt and pepper
• 5 cloves of garlic, minced 
• 1/2 cup dry white wine
• 1 cup of chicken stock
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup grated cheese (a combination of romano + mozzarella works well)
• 2 cups of broccoli florets
• 2 tablespoons parsley, finely chopped

DIRECTIONS:

1. Boil the pasta according to package directions.  Drain and set aside.  
2. In a small pot of boiling, salted water, add broccoli.  Boil for 2 minutes and then move to a bowl filled with ice water.  
3. In a large saute pan or Dutch oven, heat the olive oil. Add the chicken pieces and saute until brown on all sides. Add the garlic and saute lightly.  Add the white wine and chicken stock. Bring to a simmer.
4. In a separate small saucepan, melt the butter.  Add the flour and mix well, cooking for 1 minute.  Add this flour mixture to the chicken/garlic/liquid.  Stir well to avoid lumps.  Add the grated cheese, broccoli, and pasta.  Stir well.  
5. Sprinkle with fresh parsley. Season to taste with salt and pepper.

-Alyssa

Easy Chicken Pot Pie

before

after

-Derek

Roast Chicken

-Derek

Spicy Chicken Rigatoni

Spicy Chicken Rigatoni
Original recipe found here

INGREDIENTS:

• 1/4 cup oil
• 1/2 tablespoon crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 Tbs chopped garlic
• 8 oz uncooked chicken, sliced
• 1 1/2 cup Parm Rosa sauce
• 2 tsp butter
• 1/4 cup peas
• 1 lb Rigatoni pasta, cooked according to package directions
• additional 1/2 teaspoon crushed red pepper (for garnish)

DIRECTIONS

1. In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.
2. Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.
3. Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.

-Alyssa

Chicken Noodle Soup

Homemade Chicken Stock
makes 2 quarts

INGREDIENTS:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

DIRECTIONS:

1. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. 
2. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. 
3. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
4. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
5. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Chicken Noodle Soup
Original recipe by Tyler Florence

INGREDIENTS:

• 2 tablespoons EVOO
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 8 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

DIRECTIONS:

1. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. 
2. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

-Derek

Coq au Vin

Coq au Vin
Original recipe by The Pioneer Woman

INGREDIENTS:

• 4 slices bacon, cut into small pieces 
• 6-8 chicken thighs, drumsticks, or combined
• 1/2 whole medium onion, diced 
• 1/2 cup carrots, washed, peeled, and roughly chopped 
• 5 cloves garlic, minced 
• 2 tablespoons butter 
• 1 pound white mushrooms, sliced 
• 2 cups burgundy wine 
• 1 pound pasta (egg noodles or fettucini) 
• 2 tablespoons butter 
• parsley, fresh, minced 
• salt and pepper, to taste

DIRECTIONS:  

1. Saute bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium.
2. Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up.
3. Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside.
4. In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside.
5. Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.
6. Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.
7. Cook pasta until al dente (11-12 minutes). Drain and toss with 2 tablespoons butter.
8. Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything.

Thanks for sharing this recipe, DQ!  'Twas delish.

-Alyssa

Easy Lemon Pasta with Chicken

Easy Lemon Pasta with Chicken

Recipe by the Neelys

INGREDIENTS

• 1 pound dried penne (or pasta of your choice)
• 2 chicken cutlets, cut into fingers
• Salt and freshly ground black pepper
• 3 garlic cloves, sliced
• 1/4 teaspoon red pepper flakes
• 3 tablespoons EVOO
• 3 tablespoons roughly chopped fresh parsley
• 2 lemons, juiced
• 1/2 cup grated Parmesan
• 1/2 dry white wine

DIRECTIONS:

1. Cook the pasta in a large pot of boiling salted water, until al dente.  Reserve 1 cup pasta water.  Drain pasta.
2. Season chicken with salt and pepper. Heat a large grill over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
3. Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.  Add wine and pasta water and continue mixing together.  
4. Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

-Alyssa

Oven-Fried Chicken with Yellow Turnip Mash

Ina Garten's oven-fried chicken, turnip mash, and green beans with shallots

Oven-Fried Chicken

INGREDIENTS:

• 2 chickens (3 pounds each), cut in 8 serving pieces
• 1 quart buttermilk
• 2 cups all-purpose flour
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• Vegetable oil or vegetable shortening

DIRECTIONS:

1. Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
2. Preheat the oven to 350 degrees F.
3. Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
4. Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

This is bomb.

Ina Garten knows what she's doing.

-Derek

Buffalo Chicken Quesadillas and Spanish RIce

Buffalo Chicken Quesadillas


INGREDIENTS:

• 4 flour tortillas (2 oz each)
• 2 boneless chicken breasts
• 3/4 cup Frank's hot sauce
• 1/4 teaspoon cayenne pepper
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp white cheddar cheese
• vegetable oil
• blue cheese dip

DIRECTIONS:

1. Preheat the oven to 375 degrees F.
2. Pat chicken dry and place in a glass baking dish.  Coat with 1/2 cup Frank's hot sauce and 1/4 teaspoon cayenne pepper.  Bake for 20-25 minutes.  When done, cover the dish with foil and allow chicken to rest for at least 10 minutes.  
3. Cut the chicken into 1/2 inch cubes, and add chicken and 1/4 cup Frank's hot sauce to a small bowl.  Stir together.
4. In a skillet over medium heat, heat a tablespoon of oil.  Add 1 flour tortilla and place 1/4 of the chicken on 1 half of the tortilla.  Place 1/4 cup Monterey and 1/4 cup white cheddar to the other half of the tortilla.  After 2-3 minutes, fold the cheese side over the chicken side.  Cook for another 2 minutes.  Carefully flip the chicken side over so that the cheese side is bottom-down.  Heat for another 1-2 minutes.  Place on a plate lined with paper towels to absorb excess oil.  
5. Repeat step 4 with remaining tortillas.  Cut tortillas into thirds before serving.  Serve with diced tomatoes, shredded lettuce, sour cream, blue cheese dip, salsa, etc.

Spanish Rice
Original recipe found here
makes 4-6 servings


INGREDIENTS:

• 2 cups medium or long-grained rice
• 2 tablespoons olive oil
• 1 white onion, finely diced
• 1 garlic clove, minced
• 1 heaping tablespoon tomato paste 
• pinch of oregano
• 1 teaspoon salt
• 3 cups chicken or vegetable stock*

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

DIRECTIONS:

1. In a large skillet, brown rice in olive oil at medium/high heat.  Add onion and garlic.  Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2. In a separate sauce pan, bring stock to a simmer.  Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer.  Cover.  Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package.  Turn off heat and let sit for 5 minutes.  Keep warm in an oven-safe dish at 225 degrees F.

-Alyssa

Buffalo Chicken Bites

Buffalo Chicken Bites

Original recipe found here

INGREDIENTS:

• 1 cup shredded chicken 
• 1/2 cup shredded cheddar cheese
• 1/4 cup hot sauce 
• 4 tablespoons unsalted butter, melted and cooled
• 2 tablespoons packed light brown sugar
• 1 cup warm milk
• 2 1/2 cups all-purpose flour
• 2 1/4 teaspoons instant yeast
• 1/4 teaspoon salt

DIRECTIONS:

To make the buffalo chicken mixture: 

• Combine the chicken, cheese, hot sauce and butter in a medium bowl. Stir to combine. The mixture may seem too wet, but the chicken will absorb some of the sauce.

To make the dough: 

1. Combine the warm milk and brown sugar in a measuring cup, and stir until the sugar dissolves. 
2. Add the flour, yeast and salt to the bowl of a stand mixer fitted with the paddle attachment.  Beat on low briefly just to combine.  With the mixer on low, gradually pour the milk/sugar mixture into the mixer and beat until a rough dough forms. 
3. Switch from the paddle attachment to the dough hook.  Knead the dough for about 5 minutes, or until it is smooth and elastic.  You want the dough to clear the sides of the bowl as it kneads-- if it's not, add a tablespoon of flour at a time until it does.  The dough should be tacky, but not sticky.  
4. Turn the dough out onto a lightly floured work surface and shape into a ball.  Spray a large bowl with nonstick cooking spray and add the ball of dough, turning to coat.  Cover the bowl with plastic wrap and let the dough rise until doubled in size, at least 2 hours or overnight.

To make the bites:

1. Preheat oven to 400 degrees F. 
2. Line a rimmed baking sheet with parchment paper.
3. Transfer the dough to a lightly floured work surface and cut it into 4 equal pieces.  
4. Working with one piece at a time, roll the dough into a 12-inch rope.  Use your fingers to flatten the dough into a rectangular shape, then use a rolling pin to roll to a roughly 12x4-inch rectangle.  
5. Add 1/4 of the buffalo chicken mixture to the lower third of the rectangle, leaving 1/2 inch at the bottom.
6. Stretch the bottom edge of the dough up and over the filling, pressing to seal.  Starting at the bottom, roll up the dough as tightly as possible.  
7. Cut the log into 10 even pieces and transfer them to the prepared sheet pan.  Repeat with remaining pieces of dough and chicken mixture.  Let the bites rise at room temperature (uncovered) for about 20-30 minutes-- the dough will rise slightly.
8. Bake the bites for about 15 minutes, or until lightly browned.  If desired, brush the tops with melted butter before serving.  Serve bites with a side of blue cheese dressing.
9. *Note: You can make the bites a few hours ahead of time.  Just reheat them in a 350 F oven for about 5 minutes when you're ready to serve.

-Alyssa

Chicken Kabobs and Butternut Squash Risotto Cakes

Chicken Kabobs
serves 2


INGREDIENTS:

• 2 boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
• 1 1/2 teaspoons Busha Browne's Jerk Seasoning Rub (from Whole Foods)
• 1 cup barbecue sauce, plus 3 tablespoons for brushing
• 1 green pepper, cut into 1 inch pieces
• 2 yellow pepper, cut into 1 inch pieces
• 1/2 white onion, cut into 1 inch pieces
• 5-6 wooden skewers

DIRECTIONS:

1. In a plastic freezer bag, add 1 cup barbecue sauce with 1 1/2 teaspoons jerk seasoning and thechicken; massage the chicken with the sauce.  Seal the bag and allow chicken to marinate for at least 2-3 hours in the refrigerator. 
2. When chicken is ready, place your wooden skewers into a pan of water to soak for 10-15 minutes (or else they may catch on fire while on the grill!).
3. Heat grill to medium-high heat.  Thread chicken alternately with the peppers and onions (about 3-4 chicken pieces per kabob).  
4. Place the kabobs on the grill and cook for 8-10 minutes, turning the kabobs occasionally.  Brush more barbecue sauce as needed.

before the grill...

Busha Browne's Traditional Jerk Seasoning Rub (4 oz)

Butternut Squash Risotto Cakes
makes 5-6 cakes


INGREDIENTS:

• 2 1/2 cups leftover instant butternut squash risotto (from Whole Foods)
• 1/4 cup grated Parmesan
• 1 large egg
• 1/2 teaspoon kosher salt
• 1 cup Panko bread crumbs
• 2 tablespoons butter
• EVOO

DIRECTIONS:

1. In a large bowl, combine risotto, Parmesan, and egg.  Refrigerate for at least 2 hours.
2. In a shallow dish, combine salt and bread crumbs.
3. Drain the risotto with a mesh sieve and move around with a knife to rid of some liquid (or else they will be too moist to form cakes!).
4. Form the risotto mixture into small 2-inch patties.  Place the patties in the bread crumbs and coat.
5. Heat a medium, nonstick pan over medium and add the butter and oil.  Cook the patties on each side for 4-5 minutes.  Place on a plate lined with paper towels to soak up the excess grease.  Transfer to a serving dish and serve immediately.

-Alyssa & Derek

BBQ Chicken Pizza with Homemade Crust

Basic Pizza Crust

Both recipes by The Pioneer Woman
makes 2 crusts

INGREDIENTS

• 1 teaspoon instant or active dry yeast
• 1-1/2 cup warm water
• 4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/3 cup EVOO

DIRECTIONS:

1. Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.  Let stand for a few minutes.
2. In a mixer, combine flour and salt.  With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.  Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
3. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball.  Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
4. *Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

TO PREPARE IMMEDIATELY for recipes requiring precooked pizza dough (not for the recipe below):

1. When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball.  Use a rolling pin to roll out the dough.  When the crust is nice and thin, lay it on an oiled baking sheet or pizza pan.  Drizzle a little olive oil on the dough and spread it with your fingers.  Very lightly sprinkle some salt on the crust.
2. Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.

BBQ Chicken Pizza
makes 2 pizzas


INGREDIENTS:

• 1 whole recipe for pizza crust (makes two crusts) 
• 2 whole boneless, skinless chicken breasts 
• 1/2 cup homemade barbecue sauce (see here)
• EVOO, for drizzling 
• salt for sprinkling 
• 16 ounces, weight fresh mozzarella cheese, sliced thinly 
• 1/2 whole red onion, cut in half and sliced very thin 
• chopped cilantro, to taste 

DIRECTIONS:

1. Preheat oven to 375 degrees.
2. Salt chicken breasts on both sides, then place in an ovenproof dish.  Pour BBQ sauce over the breasts and turn them over to coat.  Bake for 20 to 25 minutes, or until chicken is done.  Remove from oven and cut into a fine dice.  Set aside.
3. Increase oven temperature to 500 degrees.
4. Roll out one pizza crust.  Lay it on a sheet pan drizzled with olive oil.  Drizzle a little olive oil on the crust, then sprinkle on a little salt.
5. Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly.  Top sauce with half the sliced mozzarella.  Sprinkle on half the diced chicken and thinly sliced red onion.
6. Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
7. Remove from the oven and sprinkle on plenty of chopped cilantro.  Cut into squares and serve immediately.  Repeat with other crust and other ingredients, or save for another time.

I love my new rolling pin!!

I used a little more than 2 tablespoons for each of my pizzas... :x

YUM!

-Alyssa

Balsamic BBQ Chicken & Homemade Balsamic Sauce

This BBQ sauce is the same as the recipe found in another blog entry.

Chicken with Balsamic BBQ Sauce
Giada's original recipe can be found HERE (courtesy of Food Network).


INGREDIENTS:

• 5 pieces of chicken, combination legs and thighs
• 3/4 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• additional salt and pepper

DIRECTIONS:

1. In a small pot or saucepan, combine the balsamic vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard and half teaspoons of salt and pepper. Stir these ingredients together and simmer over medium heat for about 15-20 minutes. Set 1/4 of the sauce to the side for serving later.
2. Preheat the oven to 375 degrees F. 
3. Wash and trim the chicken of excess fat. Season the chicken with salt and pepper. Place the chicken skin-side down in a shallow baking dish and bake for 25 minutes. Remove the baking dish from the oven and flip the chicken to the other side. Brush BBQ sauce over the tops of the chicken. Return the baking dish to the oven and bake for another 15-20 minutes.

*For larger crowds*
x4 INGREDIENTS:

• 3 cups balsamic vinaigrette
• 3 cups ketchup
• 1 1/3 cups brown sugar
• 4 cloves garlic, minced
• 4 tablespoons Worcestershire sauce
• 4 tablespoons Dijon mustard
• 2 1/2 teaspoons salt
• 2 teaspoons freshly ground pepper

-Alyssa