Tomatillo Chicken and Rice - Crock-Pot Cooking

The two winners of the Novica gift certificates have been chosen. Each of the 270 comments in the drawing received a sequential number at the time it was posted. The winners were chosen by a random number generator which selected the numbers 229 and 71. Congratulations to Aisling and Discovery Woman. I will be contacting you soon.



From the kitchen of One Perfect Bite...One of the perks of age is learning to cast away the things that aren't important. That helped this morning as I took a look around the house, assessed what I saw and declared an end to Christmas preparations. Basta! The day was crisp and clear and meant to be enjoyed. I grabbed my coat and headed out the door. I had a wonderful day. I accomplished nothing of importance but had an awfully good time doing nothing at all. I walked some along the river, lunched with a friend and relished the luxury of a midday nap. Dinner, too, was stressless. It was a crock-pot creation that turned out well enough to share with you. If you are looking for a quick holiday meal, I think you'll enjoy this simple dinner which has a Southwestern flair. If you'd like to make your own tomatillo salsa, a recipe can be found here. The recipe for the chicken appears below.

Tomatillo Chicken with Rice...from the kitchen of One Perfect Bite

Ingredients:
2 cups tomatillo salsa
2 pounds boneless, skinless chicken thighs, cut into 1-1/2-in. pieces
1 can (15 oz.) corn, drained
1 can (15-oz.) hominy, rinsed and drained
1 can (15.5-oz.) cannellini beans, rinsed
2 cubanelle peppers, chopped
1 cup finely chopped onion
1 tablespoon minced garlic
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 cup chopped cilantro
Lime wedges
3 cups cooked rice

Directions:
1) Mix all ingredients except cilantro in a 4 to 5-quart slow cooker.
2) Cover and cook on high 3 to 3-1/2 until chicken is cooked through.
3) Stir in cilantro; serve over rice with lime wedges. Yield: 6 servings.

You might also enjoy these recipes:
Slow Cooker Ropa Vieja - The Perfect Pantry
Slow Cooker Mulligatawny - The Ungourmet
Slow Cooker French Dip Sandwiches - Jane Deere
Slow Cooker Pulled Pork - Never Enough Thyme
Slow Cooker Pork Chops - The Hungry Housewife
Crock-Pot Chili - Taste and Tell

Southwestern Skillet Chicken with Rice and Black Beans

From the kitchen of One Perfect Bite...November in Oregon is no stroll on the boardwalk. It's almost always wet and it's hard to escape the pervading damp that penetrates and chills the bones. What's different this year is the temperature. It's been cold and we are spoiled. Locals here call any spell of weather that falls below freezing an Arctic Express. It's our version of the Mistral and, I am here to tell you, it passed through the valley last week. Our temperatures, which are normally quite moderate, plunged and we even had a sprinkling of snow. Foul weather and holiday preparations interrupted my usual exercise regime and I never got out for my daily walk. I was determined to get back with the program today. I rushed through my morning chores, anticipating what I call a sun break. While we have lots of rain, it rarely rains all day and there are usually intermittent periods of sunshine.When the sun broke through I was ready and headed out the door, full of vim, vigor and enthusiasm, despite admonitions from the Silver Fox who thought it was a bad idea. I had walked about a mile when the sky turned a steely gray and dumped its core. Within seconds I was drenched and began the trek home. You know who met me at the door and, fortunately, did not say what he was thinking. He did, however, have an insufferable grin on his face. Once warmed, I sat down to think about dinner. When the children were small, this would have been a chili day. Unfortunately, my chili recipe makes enough food to feed a small country and I didn't want to deal with leftovers. That thought, however, set me to thinking about other recipes that fall into the category I call "good grub." They're completely lacking in refinement but absolutely delicious and perfect for family and very good friends. I settled on this recipe because it's easy to do and I guarantee delicious. It's very loosely based on a recipe that appeared in Cook's Country magazine. It, sans chicken, would also be a great meal for Meatless Monday. I hope you'll give it a try. Here's the recipe.

Southwestern Skillet Chicken with Rice and Black Beans...from the kitchen of One Perfect Bite, inspired by Cook's Country magazine

Ingredients:
8 boneless, skinless chicken thighs
1/4 cup all-purpose flour
2 + 1/2 teaspoon salt, divided use
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 cup chopped onion
1/4 teaspoon red pepper flakes
4 teaspoons minced garlic
1-1/2 cups long grain white rice
4 cups low-sodium chicken broth
4 ounces Colby or Monterey Jack cheese , shredded (1 cup)
1 (15.5-oz.) can of black beans, drained, and rinsed with water
1 (10 to 12-oz.) package of frozen corn, thawed and patted dry
1/4 cup chopped cilantro
Optional: Salsa for serving

Directions:
1) In a plastic bag, combine flour with 2 teaspoons salt and pepper. Add chicken and toss to coat. Shake off excess flour and set aside.
2) Heat the oil in a large skillet over medium-high heat until just smoking. Add chicken, skin-side down, and cook until golden, about 4 minutes per side. Transfer chicken to a plate.
3) Add onion, red pepper flakes, and 1/2 teaspoon salt to skillet and place over medium heat. Cook, scraping up any browned bits, until onion is softened, about 5 minutes.
4) Stir in garlic and cook until fragrant, about 15 seconds. Stir in the rice and cook until edges turn translucent, about 3 minutes. Stir in broth and bring to a simmer.
5) Cover, reduce the heat to low, and cook for about 15 minutes. Place chicken on top of rice in skillet and cook, covered, for another 10 minutes.
6) Transfer chicken to a serving platter. Stir in black beans, corn, cheese, and cilantro. Let cheese melt for 1 minute. Season rice mixture with salt and pepper to taste. Serve with salsa. Yield: 4 servings.

You might also enjoy these recipes:
White Turkey Chili - Inspired to Cook
Navajo Tacos - Kitchen Gypsies
Southwestern Steak and Grits - The Shoe Box Kitchen
Baked Shrimp with Tomatillos - Simply Recipes
Sizzling Southwestern Flank Steak with Creamy Salsa Verde - One Perfect Bite
Southwestern Chicken Tacos - The Corn Bread Kitchen

Buffalo-Style Hot Wings

From the kitchen of One Perfect Bite...First a little history. For years, chicken wings, along with backs and necks and gizzards, were considered food for the poor or relegated to the stockpot and used to flavor soup. That changed in October of 1964 when Teresa Bellissimo, owner of the Anchor Bar in Buffalo, New York, created a late night snack for her son and his friends. She fried up a bunch of wings and dipped them in a buttery hot sauce before serving them with celery and a blue cheese dressing. Her original recipe can be found here. The wings became an instant hit and thus was history writ. Today the Anchor Bar sells 70,000 thousand pounds of wings a month. Who knew?

There's no way to pretend that these are good for you, so I'll make no attempt to do that. I rarely make Buffalo-style wings because I know how unhealthy they are, but when I do fix them I want the genuine article. I'd rather have them once a year in all their awfulness than have a doctored version of them more frequently. Good or bad, Bob and I find it easier to practice avoidance than to take shortcuts with certain recipes. Dishes that are new to the table comply with all known healthy cooking practices, but I refuse to touch old favorites. Now that you've read my warning label, it's time to move onto the recipe. Please take out your deep fryers. Here's my recipe for Buffalo-style chicken wings.


Buffalo-Style Hot Wings...from the kitchen of One Perfect Bite and bars across America

Ingredients:
1 cup all-purpose flour
1 teaspoon salt salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
20 chicken wing segments
1/2 cup butter
1/2 cup hot sauce

Directions:
1) Combine flour, salt, paprika, garlic powder, cayenne and black pepper in a pie plate.
2) Coat each wing segment with seasoned flour and refrigerate for 1 hour. Coat again with seasoned flour.
3) Heat butter and hot sauce in a small sauce until butter melts. Turn heat to lowest possible setting to keep mixture warm.
4) Bring oil in a deep fryer or stovetop equivalent to 375 degrees F. Deep-fry chicken in two or three batches, turning once for about 6 minutes per side. Quickly transfer chicken to a wire rack. Let sit for 30 seconds, then toss in hot sauce. Remove from sauce with a slotted spoon to a warm serving platter. Repeat until all chicken is fried. Serve hot with celery sticks and blue cheese dressing. Yield: 4 servings.

You might also enjoy these recipes:
Honey Baked Teriyaki Chicken Wings - Ordinary Recipes Made Gourmet
Saucy Poppers - Shamrocks and Shenanigans
Chipotle Sweet Potato Fries - The Active Foodie
Cajun Popcorn Shrimp - Life's Ambrosia
Pig's In Blankets - Gonna Want Seconds
Toasted Spicy Pumpkin Seeds - My Life Runs on Food

Chicken Gumbo - Filé Gumbo

From the kitchen of One Perfect Bite...I had a small, surprising triumph tonight. Before going any further, I want to extend an apology to any of my Southern friends who might find my victory lap or bow a bit premature. I stepped into their territory, if not their kitchens, and made gumbo tonight. Despite my years in the kitchen, this was a first for me. I love gumbo, but I found the making of roux off-putting. Armed with great directions, which you can find here, I decided to give it a try and I think I did alright. I made minor alterations to a recipe developed by Emeril Lagasse and was really pleased with the results. My only caution is that you need time to make this. It really is not difficult to prepare, but it needs watching and some of its elements take longer to cook than the recipe would have you believe. Most significantly, it took an hour, rather than 20 minutes, for my roux to become the color of chocolate. The trick is to get it to that chocolate color without burning the roux. If it burns you'll have to toss it. Despite that, I highly recommend this gumbo and hope you will try it. Here's the recipe.


Chicken and Smoked Sausage Gumbo with White Rice...from the kitchen of One Perfect Bite, inspired by Emeril Lagasse

Ingredients:
1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked andouille sausage, cut crosswise 1/2-inch thick pieces
4 pounds bone-in chicken thighs, skin removed
1 tablespoon Creole seasoning
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon filé powder (ground sassafras leaves)- see Cook's Note
.
Cooked white rice
Hot sauce

Directions:
1) Heat 1 tablespoon oil in a large heavy pot set over medium-high heat. Add sausage and cook until brown, about 8 minutes. Remove sausage from pan and drain on paper toweling. Set aside.
2) Season chicken with Creole seasoning. Brown, in batches, using pot in which sausage was cooked. Remove from pan. Let cool and refrigerate until ready to use.
3) Add flour and reserved 1/2 cup oil to pan in which chicken and sausage browned. Cook, stirring slowly, for 20 to 25 minutes to make a chocolate colored roux. I had to cook mine for an hour to achieve this color.
4) Add onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly, add chicken stock, and cook, stirring, until well combined. Bring mixture to a boil. Reduce heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
5) Add reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to surface.
6) Remove pot from the heat. Using a slotted spoon, remove chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard bay leaves. Pull chicken meat from bones and shred, discarding bones. Return meat to gumbo and stir in the green onions, parsley, and filé powder.
7) Spoon rice into bottom of deep bowls or large cups and ladle gumbo on top. Serve with hot sauce if desired. Yield: 6 to 8 servings.

Cook's Note: File powder has a very earthy flavor that tastes like a combination of thyme and savory. It can be found in the spice aisle of large food chains. The powder comes from grinding dried sassafras leaves. If you would like to make your own filé powder, instructions can be found here. Filé powder is added at the end of cooking to thicken the gumbo. To add it sooner can cause the gumbo to become stringy. It can also be passed and added at the table.

You might also enjoy these recipes:
Shrimp and Sausage Gumbo - The Bake-Off Flunkie
Chicken Gumbo - Louanne's Kitchen
Quick and Easy Sausage and Okra Gumbo - Sing for Your Supper
Shrimp and Okra Gumbo - Felice in the Kitchen
Pancetta and Shrimp Gumbo - Chow and Chatter
Cajun Gumbo Soup - The Teacher Cooks

Bouillabaisse de Poulet - French Chicken Stew with Fennel and Saffron - Blue Monday

From the kitchen of One Perfect Bite...Fall is wonderful in its abundance. In a scant few weeks prices will again begin to rise, but for now, the fruits and vegetables with which I love to cook are affordable and encourage generosity in the kitchen. Once our first rains fall, I put away the recipes of summer and replace them with those that speak to cooler weather. It's time for robust soups and stews and casseroles. It is especially time for bouillabaisse. Most of us think of bouillabaisse as a heady Mediterranean stew that's made with fish and served with grilled bread and thickened with rouille, a red pepper mayonnaise. Julia Child and Patricia Wells both take the elements of that classic bouillabaise, but replace the fish with chicken and make what they call a "bouillabaisse de poulet." The results are delicious, perfect for family and friends who enjoy checkered tablecloth fare. The dish should be assembled a full 24 hours before serving. It takes that long for the flavors of the Pernod and fennel to permeate the chicken. The good news is that all the work is done the day before the dish is cooked and you really are free to enjoy the company of your family and friends. Like many old French recipes, this one, designated peasant fare, requires the purse of a prince to assemble. Pernod, fennel bulbs and saffron come dear, but they are absolutely necessary for the success of this dish. For what it's worth, this is one of my ten favorite meals. If you decide to make this, your mindset must be "in for a penny, in for a pound." You will not regret it. Here's the recipe. Bon appetit!

Bouillabaisse de Poulet...from the kitchen of One Perfect Bite, inspired by Marie-Louise Auteli and Patricia Wells

Ingredients:
4 tomatoes, peeled, cored, seeded, and chopped
2 large onions, quartered
4 garlic cloves, crushed
4 large fennel bulbs with feathery leaves attached, coarsely chopped
3 tablespoons extra-virgin olive oil
1/3 cup Pernod or other licorice-flavored aperitif
Generous pinch of saffron
Small handful of fresh thyme, or several teaspoons dried thyme
4 bay leaves
Salt and freshly ground black pepper
4 chicken legs with thighs attached, skin removed
1 pound waxy potatoes, peeled and quartered
2 cups chicken broth

Directions:
1) One full day before serving, combine tomatoes, onions, garlic, fennel, olive oil, Pernod, saffron, herbs, and seasonings in a nonreactive large covered casserole or Dutch oven. Stir to blend. Add chicken and stir to coat. Cover and refrigerate for 24 hours to blend seasonings.
2) One hour before cooking, remove chicken from refrigerator. Stew chicken in its marinade, covered, over medium heat, stirring from time to time, for about 30 minutes. Add potatoes and chicken broth and simmer until potatoes are cooked, an additional 30 to 45 minutes. Taste for seasoning. Serve in warmed shallow soup bowls. Yield: 4 servings.

You might also enjoy these recipes:
Savoury Chicken Hot Pot - The English Kitchen
Chicken Stew with Dumplings - Whine and Dine
Daring Cooks: Brunswick Stew - Tasty Eats at Home
Kerala Chicken Stew - Mishmash!
Tomatillo Chicken Stew - Simply Recipes
Cazuela Gaucho: Argentine Chicken Stew - 5 Star Foodie
Braised Chicken with Riesling - One Perfect Bite
Coq au Vin: Recipes to Rival - One Perfect Bite

This post is being linked to:
Smiling Sally - Blue Monday

Stuffed Eggplant

From the kitchen of One Perfect Bite...There are unmistakable signs of fall in the Oregon air. We've had our first persistent rain and night's have become decidedly cooler. Both are sure indications that it's time to pull comforters from storage and rotate menus for cooler days. Today's "ish" dish is perfect for these cooler evenings. I'm convinced there are no longer original recipes. There are lots of adaptions, but most dishes touted as new, generally are not. Mine included. Save for molecular cooking, a place to which I will not venture, and you should thank God for that, we are surrounded by "ish" dishes. Tonight's recipe is no exception. It's a new-ish adaption of Michael Chiarello's Italian-ish version of his mom's stuffed eggplant. Her recipe must have been terrific. I know his version of her recipe is great, but then so is my version of his. Confused? Please don't be. Here's how my "ish" dish is made.

Stuffed Eggplant...from the kitchen of One Perfect Bite, inspired by Michael Chiarello and Napa Style

Ingredients:
2 medium eggplants
1 pound blender chopped boneless, skinless chicken thighs
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1 red pepper, cut in 1/4-inch dice
1 tablespoon minced garlic
1/2 cup parsley, chopped
1/2 cup basil, chopped
1/4 cup breadcrumbs
1-1/4 cup grated pecorino Romano, divided use
1 large egg
2 chopped Roma tomatoes

Directions:
1) Preheat oven to 350-degrees F.
2) Cut eggplants in half and scoop out centers, leaving enough meat at edges to allow eggplant to hold shape when baked. Boil eggplant that has been scooped out of shell until very soft, about 10 to 12 minutes. Drain and set aside.
3) Heat olive oil in a separate skillet set over medium heat. Add chicken and season with salt and pepper. Saute until all liquid has evaporated and chicken is no longer translucent. Break up large pieces of chicken with a wooden spoon. Using a slotted spoon, transfer chicken to a plate and set aside.
4) Add onions, peppers and garlic to skillet and saute until softened, about 5 minutes.
5) Combine cooked eggplant, chicken, vegetables, parsley, basil, 1 cup cheese, breadcrumbs and egg in a large bowl. Mix just to combine. Fill each eggplant shell with a portion of the mixture. Top with chopped tomatoes, remaining 1/4 cup of grated cheese. Season with salt and pepper, place on an oiled oven tray or baking dish and bake for 50 minutes at 350F. Let cool briefly before serving. Yield: 4 servings.

You might also enjoy these recipes:
Rolled Eggplant - Food Loves Writing
Stuffed Thai Eggplant with Sweet Potato Leaves and Brown Rice - A Little Bit of Spain In Iowa
Grilled Eggplant Sandwich - Simply Recipes
Ratatouille - Kitchen Parade
Baba Ghannouj - Andrea Meyer
Japanese Eggplant Salad - Juicy Fresh Bites
Eggplant Gratin - Stylish Cuisine
Crockpot Eggplant Curry - The Sweet's Life
Quinoa Stuffed Eggplant - The Baking Barrister
Pastitsio: Lamb and Eggplant Casserole - One Perfect Bite

Chiang Mai Curry Noodles with Chicken

Our three year old sous-chef.



...and the kitchen apprentice who was born with a wooden spoon in his mouth.

From the kitchen of One Perfect Bite...Tonight was an unplanned noodle night. That's not an unusual occurrence when my family gathers, but having to alter at least one of the recipes to please the tastes of a three year old is something I haven't done in a very long time. I was given very specific instructions. He wanted fat noodles with chicken and yellow gravy and he agreed to be my official taster. We added and subtracted things from a Thai recipe called kao soi and came up with a curry noodle dish that he actually enjoyed. Half the fun, of course, was slurping slippery noodles, but he ate some chicken and had a few vegetables and shared his dish with others at the table. What I hadn't counted on was that those who are no longer three would also enjoy it. Who knew? While the noodles only resemble a dish in the Thai or Asian cooking repertoire they are a wonderful introduction to the food of the region. The rice noodles and vegetables I added to the recipe are atypical, but crispy noodle nests always top the dish when it is served in Thailand. I make my mine by reserving a small portion of cooked egg noodles and deep frying them. This is extremely easy to make and all the ingredients can be found in a good sized supermarket. I've cut way back on the curry paste and powder that give this recipe its heat. I'm including the authentic amounts in parenthesis for those of you who want to sample the real deal. This is a great family recipe and I hope that those of you with adventurous souls will give it a try. Here's the recipe.

Chiang Mai Curry Noodles with Chicken...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons red curry paste (2 tablespoons)
1-1/2 pounds boneless chicken, cut into chunks
1 large carrot, cut into fine julienne strips
1 small red pepper, cut into fine julienne strips
1 medium onion, halved lengthwise and thinly sliced
1 (14-oz.) can coconut milk
1-3/4 cups chicken stock
1 teaspoon ground turmeric (2teaspoons turmeric or curry Powder)
2 tablespoons dark soy sauce
1 teaspoon sugar
2 tablespoons freshly squeezed lime juice
.
1/2 pound dried Chinese-style egg noodles or wide rice noodles
1/3 cup coarsely chopped shallots
1/3 cup coarsely chopped fresh cilantro
1/3 cup thinly sliced green onion

Directions:
1) In a medium sauce pan set over medium heat, warm the oil until it begins to ripple, and then add garlic. Cook for about a minute and add red curry paste, stirring it to soften it, about a minute. Add chicken and cook for about a minute, tossing to combine it with the curry paste. Remove chicken from pan and add carrot, red pepper and onions. Stir over medium-high heat until softened. Return chicken to pan. Add coconut milk, chicken stock, turmeric, soy sauce, and sugar, and stir well. Bring to a slow boil, and lower heat to bring it down to a simmer. Cook for about 8 minutes, until flavors have begun to meld. Stir in the lime juice, remove from heat, and cover to keep warm.
2) Cook the noodles per package instructions. Drain, rinse in a colander under cold water, drain again, and divide noodles among serving bowls. Ladle on hot curry, and sprinkle each serving with shallots, cilantro, and green onions. Serve immediately. Yield: 4 servings.

You might also enjoy these recipes:
Rebecca's Asian Noodles - Chow and Chatter
15 Minute Asian Noodles - Steamy Kitchen
Mie Goreng - RasaMalaysia
Pad Thai - Joy's Thai Food
Garlic Butter Noodles - White on Rice Couple
Mee Goreng - The Perfect Pantry

Asian-Style Chicken and Water Chestnut Rissoles

From the kitchen of One Perfect Bite...Dinner tonight was based on a family meal we had in Thailand. While it hints of the Orient, it is a better example of fusion rather than Asian cooking. My family, young and old, enjoyed the rissoles which I served over a gingered noodle salad. Many will question why I used the food processor to chop the chicken when it can be purchased already ground. It has to do with the texture of the finished patties. Rissoles made from ground chicken offer little resistance to the tooth. Texture can be controlled when you chop your own meat. This recipe was designed to use ingredients that can be found in any large grocery chain. So, you'll find that the heat in the patties comes from jalapeno peppers rather than bird chilies, and that water chestnuts rather than Daikon radish provide the surprising crispness. This is a wonderfully inexpensive meal to feed a gang. If you have time, or are into spearing food, the patties can be formed into small meatballs and threaded onto skewers. I prefer not to do that and, instead, make small patties and simply place them on top of the salad. I have ,in my long life, seen too many sword fights that result from the over-active imaginations of the very young who have bamboo skewers at their disposal. The patties, which are pan-fried, have wonderful color. I cheat to get that. I fry them in a mixture of ghee and canola oil, which allows me to cook the patties at a higher temperature for better color. I have a friend who lightly dusts the patties with an instant-blending flour to get the same affect. You'll notice that no binder is used in this recipe. The patties will hold together without one, but they'll be easier to form if you keep your hands wet as you shape them. Turn these only once. If the bottom side is golden brown the patties can be safely flipped without falling apart. If you have a food processor, these are simple to make and can be in the pan in less than 15 minutes. To be honest, I wouldn't bother with this recipe if I had to do the chopping by hand. I've become spoiled. Here's the recipe for those of you who are tempted to give these a try. I know you'll like them. I'll feature the salad tomorrow.

Asian-Style Chicken and Water Chestnut Rissoles...from the kitchen of One Perfect Bite adapted from Gourmet Magazine

Ingredients:
2 pounds boneless skinless chicken thighs, cut in 1/2-inch pieces
1 (8-oz.) can water chestnuts, rinsed and drained in several changes of water
1 cup chopped scallions, white and tender green
1 to 2 teaspoons fresh minced jalapeno chile, including seeds
2 tablespoons chopped fresh cilantro
1-1/4 teaspoons salt
1 tablespoon vegetable oil
1 tablespoon ghee or butter

Directions:
1) Working in 2 batches, pulse chicken cubes in a food processor until coarsely chopped. Transfer chicken to a large bowl. Add water chestnuts, scallions and jalapeno to bowl of processor and pulse until finely chopped. Add to chicken along with cilantro and salt. Stir together, using your hands, until just combined.
2) Use a 1/4-cup measure or ice cream scoop to form 12 patties. Transfer patties to a baking sheet.
3) Heat oil and butter or ghee in a large skillet over medium heat until it is hot. Working in batches, add patties to skillet and cook until golden brown, about 3 minutes per side. Transfer to a platter and tent with foil to keep warm. Yield: 6 servings.

You might also enjoy these recipes:
Spanish Chicken Kebabs - Deb's Kitchen
Shish Taouk: Grilled Chicken Kebabs - Chicho's Kitchen
Chicken Kebab Burger - Pham Fatale
Turkish Ground Chicken Kebabs - The Garden Web
Low Fat Chicken Kebabs - One Life to Eat
Grilled Chicken Kebabs - The Parsley Thief

Lime and Coconut Chicken

From the kitchen of One Perfect Bite...I had a lovely surprise today. I, quite by chance, discovered that One Perfect Bite had been featured, along with seven other blogs, in the prestigious Food Journal News:Best of the Blogs segment. My yelp and holler nearly scared Bob to death and were admittedly undignified for a woman my age, but they were a sincere measure of my excitement and delight. Those of you who have followed my blog from its inception, know that while I'm generally modest, I occasionally succumb to what I call powder pigeon moments. This was one of them, but I recovered quickly and went on to scrub the bathroom floor. Fame is fleeting and housework is a great equalizer. Now to the real find of the day. The Journal also selects a recipe each day and today's feature looked wonderful. It was Lime and Coconut Chicken from Chaos in the Kitchen, a blog that was new to me. I linked to the blog and discovered this and other wonderful recipes. What a treat! I urge those of you who are unfamiliar with Katie's work to visit her blog. You won't be disappointed. As it happened, I had everything needed to make the dish and it became tonight's dinner. I think you will really like this chicken. Bob loved it and he isn't always easy to please. My only suggestion would be to cut back slightly on the amount of salt you use. Another afterthought regards the sauce that is used in the recipe. I would double it. Until recently, we were told that marinades could be used for saucing if they were boiled for five minutes. Apparently, the ubiquitous "they" now feel this is not sufficient to kill contaminants that might cause food poisoning. The final choice is, of course, up to you. Here's the recipe. Enjoy!

Lime and Coconut Chicken...from the kitchen of One Perfect Bite, courtesy of Chaos in the Kitchen and Fine Cooking, Winter 2006

Ingredients:
2 pounds boneless, skinless chicken breasts
3 tablespoons vegetable oil
Zest of 1 lime
1 teaspoon ground cumin
1-1/2 teaspoons ground coriander
2 tablespoons soy sauce
1-1/2 teaspoons kosher salt (I used 1-1/4 teaspoons)
2 tablespoons granulated sugar
2 teaspoons curry powder
1/2 cup coconut milk
Pinch cayenne (I did not use this)
1 small fresh hot chili, such as Thai or Serrano, minced (optional)
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges

Directions:
1) Trim fat from chicken breasts. Starting on thick side of the breasts slice chicken breasts almost in half, then open each like a book. Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag. Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.
2) Mix all remaining ingredients except fresh cilantro and lime wedges.
3) Add chicken and marinade to a large bowl or ziploc bag and chill in refrigerator for up to two hours.
4) Remove chicken from marinade. Pour the marinade into a small saucepan and bring to a rolling boil. Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
5) In a heavy skillet or grill pan, heat a splash of oil over high heat. Cook chicken in batches to prevent over crowding in pan. Place breasts in the hot pan and cook without turning for a couple minutes. Flip breasts over and cook until other side is golden, it shouldn’t take long depending on the thickness of your chicken.
6) Place cooked breasts on a plate in a warm oven or under foil while cooking next batch.
7) Sprinkle with fresh lime juice and cilantro. Serve sauce separately. Yield: 4 servings.

You might also enjoy these recipes:
Yucatan-Style Chicken, Lime and Orzo Soup - One Perfect Bite
Tom Kah Gai - One Perfect Bite
Chicken with Lemon and Rosemary - One Perfect Bite

This recipe is being linked to:
Designs By Gollum - Foodie Friday

Yucatan-Style Chicken, Lime, and Orzo Soup

From the kitchen of One Perfect Bite..."Come tip toe through the tulips with me." Really. I'm serious. We spent the day at a tulip fest held by a grower in our area and we had a really fantastic time wandering through 3000 acres of gorgeous, glowing color. We left early and returned late, so dinner, while necessary, was problematic. The cast iron stomachs of youth are just that and after a day of corn dogs, currywurst, and elephant ears, our digestive systems need some pampering to neutralize the grease and sugar we managed to consume while making merry. I'm like Mrs. Pac Man at these events. I have to taste everything that's being sold. I am not fond of corn dogs, but they smell so good my olfactory senses convince my brain that the culinary equivalent of a miracle has occurred and this time the corn dog will be delicious. Of course they never are and they are just the beginning of the problem. Smell those curly fries? I'm there in seconds. Blue cotton candy? I'm weak in the knees. Bob jokes, I hope, that it's less expensive to take me to the opera than a fair. After a day of such excess something light and palate cleansing is in order and this soup is perfect on both those counts. It's a quick fix meal that is perfect for a light spring supper. I found the recipe years ago in a copy of Bon Appetit magazine. They say the soup comes from the Yucatan. That may be, but I suspect it came from a resort rather than a native kitchen. Regardless, it is a lovely soup. I hope you'll try the recipe.

Yucatan-Style Chicken, Lime and Orzo Soup ...from the kitchen of One Perfect Bite, courtesy of Bon Appetit magazine

Ingredients:
3/4 cup orzo (rice-shaped pasta)
1 1/2 tablespoons olive oil
1 medium white onion, thinly sliced
6 garlic cloves, thinly sliced
2 jalapeño chiles, thinly sliced
3/4 pound skinless boneless chicken breasts, cut into matchstick-size strips
5 cups low-salt chicken broth
1/4 cup fresh lime juice
1 large tomato, seeded, chopped
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs

Directions:
1) Cook orzo in pot of boiling salted water until just tender. Drain well.
2) Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Sauté until onion begins to brown, about 4 minutes. Add chicken; sauté 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs. Yield: 4 servings.

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Avgolemono - One Perfect Bite
Tortilla Soup - One Perfect Bite
Chicken Long Rice - One Perfect Bite

Avgolemono - Greek Lemon Chicken Soup

From the kitchen of One Perfect Bite...If you're looking for a soup to span the seasons, I suspect you'll love this light chicken soup that's patterned after Avgolemono, a Greek soup made with chicken, rice and lemon broth. I've taken some real shortcuts with this recipe. Busy folks will love them, but they'll cost me points in my quest to earn a "foodie" merit badge. I hope you share my dislike of that word. It makes me downright uncomfortable. Someone, several years ago, decided there was an unpleasant class connotation associated with the words gourmet and gourmand. They, whoever "they" might be, wanted a word that spoke to the common man and the great unwashed. In a flash of brilliance, they plucked the word "foodie" from the rarefied atmosphere surrounding them and the era of the gourmet was put to rest. Those who love to cook and eat, and love other people who love to cook and eat, smiled and carried on, sure in the knowledge that the games and self-importance would continue unabated. I suspect we'll always remain on the outside looking in. We take shortcuts, make substitutions and listen more to table banter than the words of the current culinary super star. We - I - am a mess! I cook for fun, but I want my fun to be part of a life that revolves around more than food. I need great recipes, but I need shortcuts that make them feasible for my kitchen and family. Now here's where I'm going to get myself in trouble. I love deli chickens and canned broth. I love pre-minced garlic and, yes, I love frozen vegetables. The thing is, I want to consume my food rather than have it consume me. Now, if you want to make this soup from scratch I'll be the first to salute you. I did that once myself, and it was wonderful. It just wasn't necessary. What is necessary, is using the right kind of rice. Hopefully, you'll have access to (sushi)pearl or arborio rice. If not, use anything that works for you, save for instant or converted rice. The rice helps thicken the soup and give it its lovely creamy color. Don't overcook it. While I prefer to use fresh lemon juice for the soup, there have been occasions when I've used the bottled variety, and I'm happy to report the world didn't end. This is a very light soup and I think it works best for lunch. It takes about 30 minutes to prepare. Here's the recipe.

Avgolemono - Greek Lemon Chicken Soup...from the kitchen of One Perfect Bite

Ingredients:
8 cups canned chicken broth
1 cup uncooked pearl or arborio rice
1/2 cooked deli-chicken, skinned, boned and coarsely chopped or shredded
2 large eggs, separated
1/4 cup fresh lemon juice
2 tablespoons finely chopped parsley
Salt and pepper to taste

Directions:
1) Bring chicken broth to a boil in a large saucepan over medium-high heat. Stir in rice, lower heat and simmer gently for 20 minutes. Add chicken and simmer for 5 minutes longer.
2) Meanwhile, whisk egg whites in a small bowl until they are frothy. Stir in yolks and lemon juice and whisk to combine.
3) Remove 1 cup of broth from soup. Slowly whisk it into egg mixture. Add another cup of broth in the same manner. Remove soup from heat and pour egg mixture into it. Season with salt and pepper to taste. Sprinkle with parsley and serve hot. Yield: 4 to 6 servings.

You might also like these recipes:

Celery Soup - One Perfect Bite
Creamy Carrot Soup - One Perfect Bite
Vegan Cream of Broccoli Soup - One Perfect Bite

Tortilla Soup

From the kitchen of One Perfect Bite...Our weather turned damp and chilly again today. As luck would have it, Bob and I were walking along the river when it began to pour. We were at the mid-point of the trail, so our options were limited and the only certainty was we'd be drenched before we got back to the car. Spring comes early to Oregon. I retire my winter recipes and restock the pantry and freezer at the end of February and move on to lighter and more colorful meals. Days like this one make me wish I still had a soup or stew hidden away. What I did have were the ingredients for a wonderful tortilla soup developed, years ago, by Martha Holmberg for Fine Cooking magazine. The soup is wonderfully warm and filling, but the spice level is very low. If you like your tortilla soup hot and spicy, you'll have to add more chili powder or use one that has more heat. The broth that is poured over the ingredients must be very hot in order to warm them. While the recipe is scaled to feed two, it can easily be doubled or tripled to feed a crowd. You can also swap beef for the chicken that's used in the soup. It does not keep well, so don't make more than can be eaten in one meal. Here's the recipe.

Chicken and Tortilla Soup...from the kitchen of One Perfect Bite, courtesy of Martha Holmberg and Fine Cooking magazine

Ingredients:
1 tablespoon vegetable oil, plus another 1/2 to 1 cup for frying tortillas
1/4 cup finely chopped onion (from about 1/2 small onion)
1 tablespoon chili powder; more to taste
1 tablespoon tomato paste
2 boneless, skinless chicken thighs
Salt to taste
4 cups homemade or low-salt canned chicken broth
Fresh cilantro: six 2-inch stems for the broth, plus 1/4 cup roughly chopped leaves for garnish
4 fresh corn tortillas, 6 inches across, cut into 1/4-inch-wide strips
1/2 cup corn kernels (canned is fine)
1/2 cup canned black beans, rinsed and drained
3/4 cup diced fresh tomato
For the garnish:
1 ripe avocado, diced and tossed with a squeeze of lime juice
1/4 cup crumbled queso fresco, feta, or ricotta salata
2 dollops sour cream
Lime wedges for serving

Directions:
1) Place 1 tablespoon oil in a large saucepan or small soup pot, add onion, and cook over medium heat until onion has softened but not browned, about 3 minutes. Add chili powder and tomato paste and stir with a wooden spoon to mix and cook briefly; take care not to let the chili powder scorch.
2) Season chicken thighs lightly with salt and put them in skillet with chile paste, turning them once so they’re entirely coated. Add 1/2 cup broth and bring to a simmer. Cover the pan and cook chicken, turning once, until it’s extremely tender when pierced with a knife, about 20 to 30 minutes. Add more broth if pan dries out.
Remove chicken from pan and allow it to cool slightly before shredding into bite size pieces. Set aside.
3) Remove any visible grease from pan before adding remaining broth and cilantro stems. Simmer, uncovered, until broth has reduced by about one-third and is quite flavorful, 20 to 30 minutes.
4) Meanwhile, fry the tortillas: Line a plate with two layers of paper towels. Fill a small, high-sided saucepan with enough oil to come to about a 1-inch depth. Heat oil over medium heat to 375 degrees F. Add six to eight strips of tortilla. With tongs or a long fork, "scrunch" them for a second or two so they take on a wavy shape. Fry until strips are golden brown, about 1 minute. Transfer to paper towels. Repeat with remaining strips.
5) Divide shredded chicken, corn, black beans, tomato, and tortilla strips between two large soup or pasta bowls. Pour hot broth over ingredients in bowls. Serve immediately. Pass avocado, cheese, sour cream, chopped cilantro and lime at the table. Yield: 2 servings.

You might also like these recipes:
Creamy Broccoli and Cheddar Cheese Soup - One Perfect Bite
Chilled Avocado Soup - One Perfect Bite
Thai Fresh Pea Soup with Green Curry - One Perfect Bite
Mexican Chicken Soup - Randomosity and the Girl
Mexican Tortilla and Lime Soup - The Perfect Pantry
Posole - Spain in Iowa

Salt Rubbed Roast Chicken

When I began to explore the possibilities of blogging, one of the first sights I discovered and tracked was Wandering Chopsticks. In addition to fantastic recipes, the site provided invaluable information on how to start a blog. I probably wouldn't be here now if it weren't for that information. I again tapped into the blog before Bob and I left for Vietnam and began our travels through Southeast Asia. I can tell you now, that in my very humble opinion, this is the best collection of Vietnamese recipes that I've ever found. What is equally delightful are the wonderful Western recipes the site contains. Though I've made the requisite changes to legally call today's recipe my own, that simply wouldn't be true. The concept and execution belong to Wandering Chopsticks. I hope you'll take a look at her recipe for Basic Baked Chicken. Since finding her recipe, I no longer brine my chickens before roasting and rely, instead, on a salt rub to provide flavor and keep the chickens moist. This is very easy to do and the best part of it is that the technique can be used for turkeys as well. I love poultry prepared this way. Here is my adaption for salt rubbed chicken. I hope you'll give it a try. I know you'll be hooked if you do.

Salt Rubbed Roast Chicken...from the kitchen of One Perfect Bite, courtesy of Wandering Chopsticks

Ingredients:
1 whole chicken
1 teaspoon of coarse garlic salt per pound of chicken
1 teaspoon coarse cracked fresh black pepper
2 lemons, divided use
6 garlic cloves, smashed
1 teaspoon dried tarragon

Directions:
1) Rub chicken, inside and out, with garlic salt and black pepper. Place on paper toweling and sit at room temperature for one hour.
2) Squeeze juice of 2 lemons over chicken. Place lemons shells inside chicken with crushed garlic cloves and tarragon.
3) Preheat oven to 425 degrees F. Cook chicken, breast side down, for 20 minutes. Reduce oven temperature to 325 degrees F. Turn chicken breast side up and bake for about another hour, or until skin is crisp and golden. Remove from oven and let rest for 15 to20 minutes before serving. Yield: 4 servings.

You might also enjoy these recipes:
Orange Phoenix Chicken with Grilled Bok Choy - One Perfect Bite
Roast Chicken Thighs with Tomatoes and Herbs - One Perfect Bite
Lemon Herb Slow Cooked Chicken - One Perfect Bite

Miso Chicken - Shades of Gray - Outdoor Wednesday

A perfect dish to ward off the damp and creeping fog.



The ridgeline seen from my kitchen window.



Cannon Beach on the Oregon coast.



London in winter fog.

From the kitchen of One Perfect Bite... This chicken is one of my secret weapons. I make it once or twice a year, usually in the winter, to lift spirits and mellow the steely gray of the Oregon winter sky. The chicken is really easy to do and you can find all the ingredients you need to make it in any large grocery store. Chicken wings cooked in this fashion would be perfect for game day. While I grilled these, they can also be baked in a 400 degree oven for 30 minutes or so. Mirin is, for the most part, a cooking wine, though it can be served as a drink for ceremonial purposes during new year celebrations. Its composition is 40 to 50 % sugar, so basting marinades made with it must be watched, lest they burn. It is very similar in taste to sake, though it has a lower alcohol content. Interestingly enough, it can be made at home. Miso is a condiment of fermented soy bean paste that can be used to add a unique flavor to marinades and basting sauces. Used in conjunction with mirin, it can help overcome really strong flavors. It, too, can be made at home. Maybe I'll put them on my bucket list. Maybe. Here's the recipe I use for wings or thighs. I actually prefer thighs, but I must admit that wings make better party food.

Miso Chicken ...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup soy sauce
1 cup mirin or 1/2 cup mirin + 1/2 cup sake
1/2 cup light miso
4 scallions, thinly sliced
2 teaspoon freshly grated ginger
2 teaspoon minced garlic
8 (about 2-lbs.) boneless chicken thighs or 20-24 (about 3-lbs) chicken wings
1 teaspoon toasted sesame seeds

Directions:
1) Combine soy sauce, mirin, miso, onions, ginger and garlic in a small bowl. Divide marinade into 2 parts. Pour half into in a one-gallon zip-lock bag. Shake to mix well. Add chicken pieces and coat well. Refrigerate for about 3 hours, shaking bag several times. Refrigerate reserved marinade.
2) Preheat grill to very hot or oven to 400 degrees F.
3) Remove chicken from marinade and pat dry with paper towels.
4) If grilling, cook for 5 minutes, turn and continue grilling until brown and cooked through, about 5 minutes. Brush chicken pieces with reserved marinade.
5) If baking, arrange chicken pieces in a single layer on a large rack set over a baking pan. Cook for 30 minutes. Brush with reserved marinade.
6) Transfer chicken to a serving platter and sprinkle with toasted sesame seeds. Yield: 4 to 6 servings.

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer

Photos of the Oregon coast and London in the fog are printed via terms of Creative Commons licensing.

Chicken with Morels - Blue Monday

At $28 an ounce, a find like this is worthy of a king's ransom. Morels grow in duff on the forest floor under conifers in some areas of the Pacific Northwest. They are free for the picking on unrestricted property.



Seen through a magnifier or camera lens, the morel looks like a sponge or an aquatic plant. When dried it looks like a small clump of clay with pores.



From the kitchen of One Perfect Bite...I must begin with a disclaimer. This entree is not a standard meal in our home. It comes in at the very high end of what I'm willing to pay for an ordinary family meal. I had seen this Ina Garten recipe floating through cyberspace for several years and this seemed like a great time to try it. I had a lug of free, fresh morels and homemade creme fraiche sitting in the refrigerator. I even had an old bottle of Madeira on a shelf in the pantry. I had no excuse not to make it. The recipe is quite simple and the chicken, while expensive to prepare, sounded delightful. I did make a few changes to the recipe. I, of course, used fresh morels because that's what I had on hand. The dried morels would have produced the same result as the fresh, though I must admit I was surprised at the instruction to discard the water in which the mushrooms soaked. I usually strain that liquid through a coffee filter and freeze it to be used later to enrich soup or stews. It really would be a shame to waste it. I also chose not to clarify the butter. Clarified butter is simply a butter from which milk solids have been removed. I only use it in Indian cooking. The advantage to clarified butter is that it has a higher smoke point and can handle higher temperatures than butter with milk solids. Years ago, I learned that adding oil to butter increases its smoke point and that's what I've done ever since. It's one less step to deal with and one less pot to wash. That works for me! If you don't have shallots, substitute an equal quantity of green onions and you'll be fine. This is a very nice recipe. It is, however, very rich and strongly flavored, so you'll have to be careful about what you serve with it. I served it with steamed rice and snow peas. This would, of course make a fantastic company meal. Here's Ina Garten's recipe.

Chicken with Morels...from the kitchen of One Perfect Bite

Ingredients:
1-oz. dried morels, soaked for 30 minutes in 3 cups very hot water
6 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
1⁄4 cup clarified butter or 3 tablespoons butter + 1 tablespoon vegetable oil
1⁄3 cup chopped shallots (2 large)
1 tablespoon minced garlic (3 cloves)
1 cup Madeira wine
1 cup (8-oz.) creme fraiche
1 cup heavy cream
2 tablespoons freshly squeezed lemon juice

Directions:
1) Preheat the oven to 375 degrees F.
2) Carefully lift morels out of water in order to keep grit in soaking liquid. Rinse a few times to assure grit is gone. Strain liquid and save for another use. Dry the morels with paper towels. Set aside.
3) Sprinkle chicken breasts with salt and pepper. Dredge in flour and shake off excess. Heat half of butter or butter/oil mixture in a large saute pan. Cook chicken breasts in two batches over medium-low heat until browned on both sides, about 8 to 10 minutes. Remove to an ovenproof casserole.
4) Add remaining 2 tablespoons of butter or butter/oil combination to pan. Add shallots, morels and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour Madeira into pan and reduce liquid by half over high heat, about 2 to 4 minutes. Add creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3⁄4 teaspoon pepper. Boil until mixture starts to thicken, 5 to 10 minutes. Pour sauce over chicken and bake for 12 minutes, or until chicken is heated through. To make ahead, refrigerate chicken and sauce in the casserole and reheat slowly on top of stove. Yield: 6 servings.

This post is being linked to:

Smiling Sally - Blue Monday

If you like this recipe you also might enjoy these:

Jersey Girl Cooks - Veal Marsala
Southern Grace Gourmet - Chicken Piccata
One Perfect Bite - Braised Chicken with Riesling

Chicken Pot Pie - Foodie Friday

I had a wonderful surprise yesterday. I learned that my Apple Custard Pie with Streusel Topping was being featured on Saveur's Best of the Web page and, that as a result, One Perfect Bite would be included in their "Sites We Love" list. My thanks to all of you for your support. Your daily visits and kind words helped make this happen. A group hug is in order.

The Coach House Restaurant in New York City closed in the late 90's, but during it's hay day some wonderful food could be had there. I was fortunate enough to get their recipe for Chicken Pot Pie before they closed their doors. It was a lunchtime favorite of mine and when I make pot pie at home, this is the recipe I use. It has, however, been simplified and deconstructed over the years. While purists will argue, I think the changes have made a wonderfully homey dish even better. The original recipe called for stewing a chicken to produce meat and stock for the pie. I've replaced the sometimes less than tender bird with poached chicken thighs or a deli-style chicken. I also use canned chicken broth and frozen vegetables to make quick work of required mise en place. The most noticeable change is the technique I use for the pastry that tops the pie. While I make my own pie crust, I hasten to add that ready-made crust or puff pastry can, of course, be used. I use the bottom of the dish or dishes in which I plan to bake the pie as a form to cut pastry that will fit over the filling without crimping the edges. I carefully move it to a baking sheet that's been covered with parchment or waxed paper and bake it until it's a deep golden brown and then set it aside. I make the sauce stove top, then add the chicken and vegetables and cook until everything is piping hot. It's then spooned into individual casseroles that are carefully topped with an already baked and crisp pastry crust. It goes back in the oven to assure everything is warm before it's served. Here are the recipe specifics.

Chicken Pot Pie...from the kitchen of One Perfect Bite

Ingredients:
12 tablespoons butter
2/3 cup all-purpose flour
4 cups chicken broth
1 tablespoon fresh tarragon or parsley
Salt and pepper to taste
Pinch of nutmeg
Juice of 1/2 lemon
12 large white mushrooms, quartered
1 cup frozen diced peas and carrots, thawed and drained
1/2 cup frozen pearl onions, thawed
4 cups cooked chicken, shredded in spoon size chunks
Pastry for a two crust pie
1 egg yolk
1 tablespoon cream or milk

Directions:
1) Preheat oven to 400 degrees F. Line a baking sheet with parchment or waxed paper. Set aside.
2) Melt butter in a large, heavy bottomed sauce pan. Stir in flour; cook, stirring, over medium heat for 3 minutes, until bubbly but not brown. Gradually add chicken broth and cook stirring constantly until sauce thickens and bubbles. Add mushrooms, pearl onions and peas and carrots; simmer, stirring occasionally, for 10 minutes. Add chicken. Set aside.
3) Roll out pastry on a lightly floured surface to about 1/4-inch thickness. Use bottom of individual casseroles to cut pastry topping. Carefully move to prepared baking sheet. Mix egg yolk with cream or milk. Brush pastry with glaze. Bake for 20 to 25 minutes, or until a deep golden brown. Set aside. Reduce oven to 350 degrees F.
4) Spoon chicken mixture into 6 individual greased baking dishes. Carefully cover with pastry toppers. Bake for 20 minutes to warm or until sauce is bubbly. Serve hot. Yield: 6 servings.

This recipe is being linked to:
Designs By Gollum - Foodie Friday

Orange Phoenix Chicken with Grilled Bok Choy

From the kitchen of One Perfect Bite...I really love chicken. It's easy to work with and by varying seasonings and cooking methods you can be assured of weeks and weeks of unique and tasty meals. This recipe was the first that I entered in the Winning Taste Recipe Contest, sponsored by the folks at Pilgrim's Pride. I love the flavor of citrus and decided to use it in an Asian inspired sauce that I was making for grilled chicken. The sauce turned out well. To carry the Asian theme a bit further, and to get the judges attention, I decided to grill bok choy along with the chicken and attach the imagery of the Phoenix to the name of my flaming bird. Something worked. This is an easy dish to make, though you'll have to be a bit careful with the bok choy. It should be grilled only until crisp tender and barely limp. The bright green is a marvelous counterpoint to the orange hued chicken. I think you'll like this recipe.

Orange Phoenix Chicken with Grilled Bok Choy...from the kitchen of One Perfect Bite

Ingredients:
6 boneless, skinless split chicken breasts
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
.
Orange Sauce:
1/4 cup peanut oil
1 tablespoon toasted sesame oil
1/3 cup frozen orange juice concentrate
1 tablespoon fresh orange zest
1 tablespoon orange liqueur
1 cup sweet chili sauce (Thai-style)
1 1/2 teaspoon minced garlic
1/2 teaspoon red pepper flakes
.
8 heads baby bok choy, rinsed and drained
1 tablespoon peanut oil
2 tablespoons soy sauce
1 tablespoon toasted sesame
.
Fresh cilantro, chopped, to garnish

Directions:
1) Place chicken on plate and pierce both sides with fork at 1/4-inch intervals. Season with salt and pepper. Set aside.
2) To make orange sauce, place peanut oil in 2-cup measuring cup. Add remaining ingredients and beat with whisk until well combined. Divide sauce, reserving half sauce for serving and half for basting chicken while grilling. Brush some of grilling sauce on both sides of chicken.
3) Preheat grill and lightly coat grill rack with oil or cooking spray.
4) Split each head of bok choy in half lengthwise. Place on baking sheet and drizzle with peanut oil and soy sauce. Season lightly with salt and pepper. Set aside.
5) Place chicken on prepared grill about 4 to 6 inches from heat source. Grill about 7 minutes, turn and generously brush cooked side with reserved basting sauce. Cook another 4 to 6 minutes, turn and brush with sauce. Grill a few minutes longer until chicken reaches 160 degrees F on meat thermometer and sauce is set. Remove chicken from grill, place on platter, and discard any remaining basting sauce. Tent chicken with foil to keep warm.
6) Place bok choy on grill and sear just until bright green and wilted, about 4 minutes. Place on platter and drizzle with 1 tablespoon sesame oil.
7) To serve, place chicken and bok choy on serving platter and drizzle with reserved orange sauce. Garnish with a sprinkling of chopped cilantro, if desired. Yield: 6 servings.

Recipe courtesy of Pilgrim's Kitchen - Recipes

This recipe is being linked to Designs By Gollum - Foodie Friday

Chicken and Rice Salad Veracruz - Outdoor Wednesday Hawaii

From the kitchen of One Perfect Bite...Lady Luck was with me when recipes for the Kraft From Your Kitchen to Your Country Contest were judged. This very simple recipe was our ticket to Hawaii and the gorgeous Na Pali coast on the island of Kauai. The first picture was taken from the Kalalau Trail, forever etched in this grandmother's memory as one mother of a hike. Tough doesn't begin to describe the rock scramble that's called a trail. Effort and exertion aside, it was a wonderful day that ended with dinner in a "place called Hanalei." Puff had vacated the premises years ago, but the teriyake wasn't half bad and the beer was really cold. The contest that took us there is one that was brand oriented. That means it required the use of a lot of the sponsors products. This version of the recipe calls for generic ingredients. It's simple to make and really good. In the "real" world, I use brown rice, homemade vinaigrette and left over chicken to assemble this. It works just as well with products from the grocery store. Here's the recipe.

Chicken and Rice Salad Veracruz...from the kitchen of One Perfect Bite

Ingredients:
3 large navel oranges
2 cups instant rice
1 (14.5-oz.) can low-fat chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup Italian dressing, divided use
2 teaspoons Dijon-style mustard
1 teaspoon granulated sugar
1 tablespoon orange juice concentrate, undiluted
1 pound chicken breast strips or shredded deli chicken
1 bunch green onions, white and tender green, chopped
1 cup slivered toasted almonds
1 (10-oz.) package mixed salad greens
Salt and pepper to taste

Directions:
1) Remove zest of one orange with a microplane. Add to a 3-quart saucepan with rice, chicken broth, salt and pepper. Stir to mix. Bring to a boil over medium-high heat; Cover and cook for 5 minutes. Remove from heat. Let sit, covered, for 5 minutes longer.
2) While rice cooks, peel oranges, remove pith and cut oranges into segments. Set aside.
3) Pour salad dressing into a 3-quart bowl. Add mustard, sugar and orange juice concentrate; whisk to combine. Remove 1/4 cup dressing for later use. Set aside. Add rice to bowl. Toss to combine and set aside to cool to room temperature.
4) Add chicken, green onions, almonds and orange segments to rice. Toss gently to combine.
5) Toss packaged greens with reserved 1/4 cup dressing, arrange on salad plates and top with chicken-rice salad. Yield: 4 to 6 servings.

This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Navajo Blue Corn Fried Chicken with Ancho Honey Sauce

From the kitchen of One Perfect Bite...If you love Southwestern cooking, I suspect you're about to become a happy camper. I been working with recipes that use blue corn meal for several weeks now. There's something about its flavor and the texture it imparts to food that agrees with my palate. I found today's recipe in a book called "Cook-Off America." The dish was created by Bobby Flay for the Aspen Food and Wine Classic. The few changes I've made to the recipe appear in red. I'm sure you will want to make changes of your own, but I've learned a few things, the hard way, that I'd like to share with you. Don't stint on the amount of time the chicken marinates in buttermilk. The tenderized chicken provides a marvelous counterpoint for the crispy fried batter. I've added hot sauce to the buttermilk to add just a hint of heat to the chicken and I salted it liberally at each of the preparation stages along the way. I substituted pancake mix for the flour used to dredge the chicken. I think the pancake mix makes for a crisper coating than flour. Do make sure you serve this warm and don't forget the sauce. It is an integral part of this dish. Leftovers are just so-so, so don't make more food than you'll consume at one sitting. The chicken is not as pretty as its southern counterpart, but it is "make your socks go up and down" good. I know the fried foods are something the food police have made a crime, but I'm a firm believer in moderation. Seldom or rarely, does not mean never. Good fried chicken a couple of times a year will not kill you. I hope you'll try this.

Navajo Blue Corn Fried Chicken with Ancho Honey Sauce...from the kitchen of One Perfect Bite, courtesy of Bobby Flay

Ingredients:
1 whole chicken (3 to 4 pounds) cut up
3 cups buttermilk
1/4 cup hot sauce (i.e Tabasco or Texas Pete)
Peanut oil, for frying
Salt and freshly ground pepper
2 cups pancake mix seasoned with 1 teaspoon salt and 1/4 teaspoon pepper
4 large eggs, mixed with 2 tablespoons of water and 1/2 teaspoon salt and 1/8 teaspoon pepper 3 cups blue cornmeal, seasoned with 1 teaspoon salt and 1/2 teaspoon pepper
. Ancho-Honey Sauce
1 cup honey
2 tablespoons ancho chile powder

Directions:
1) For Chicken: Place chicken in a large baking dish, add buttermilk, turn to coat. Cover and place in refrigerator for at least 4 but up to 24 hours. Heat 1-inch of peanut oil in a cast iron skillet to 350 degrees F. An electric frying pan can also be used. Remove chicken from buttermilk, pat dry and season with 1 teaspoon salt and 1/4 teaspoon pepper. Dredge each piece of chicken in flour and pat off excess. Dip in the eggs then cornmeal. Slowly add the chicken pieces to hot pan skin-side down in batches. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove cover, turn the chicken over and continue to cook for 6 to 7 minutes. Drain on paper towels.
2) For the Ancho Honey Sauce: Mix honey and ancho chile powder together until blended.
3) To serve: Transfer chicken to a platter. Serve warm drizzled with Ancho Honey Sauce. Yield: 4 servings.

Bacon Wrapped Maple-Mustard Chicken Thighs

From the kitchen of One Perfect Bite...When a day begins with a sky this blue you can safely assume that Bob or I will be manning the grill, and, because this is winner's circle week at One Perfect Bite, what goes on the grill will be a prize winning recipe. Today's offering comes from one of the Gold Kist Chicken contests. Recipes from the Gold Kist competitions are now found on the Pilgrim's Pride Recipe database. It's the creation of Alex DeSantis who I had the pleasure of meeting at a competition in New York City several years ago. Alex and his wife Shirley are one of a handful of couples who regularly compete in recipe contest. Alex is the barbecue specialist of the duo and among his other honors are the bragging rights that come with being a finalist at the Build a Better Burger competition. That is no small accomplishment but a better measure of this man is his modesty. He just doesn't speak about his successes. If there are two nicer people on the contest circuit I have yet to meet them. In today's recipe Alex took a handful of readily available ingredients and came up with this delicious entry for boneless chicken thighs. This recipe is deigned for a gas grill, but it can be made in an oven as well. On occasions where we've been rained out, I've used my oven to bake the thighs at 500 degrees F. for about 20 minutes before flashing them under the broiler to crisp the bacon. While I use a thick sliced smoky bacon for the chicken feel free to use whatever type you wish as long as it's well flavored.

Bacon Wrapped Maple-Mustard Chicken Thighs...from the kitchen of One Perfect Bite courtesy of Alex DeSantis and Pilgrim's Pride Chicken

Ingredients:
8 boneless, skinless chicken thighs
Salt and freshly ground pepper to taste
1/2 cup pure maple syrup
2 tablespoons Dijon-style mustard
1 tablespoon plain yogurt
16 strips bacon

Directions:
1) Preheat grill according to manufacturer`s instructions for cooking by direct and indirect heat. If using charcoal grill, place coals on one side of grill, not covering entire charcoal bed. Thighs will be cooked over direct heat first and finally by indirect heat, opposite the heat source.
2) Rinse thighs, pat dry and season with salt and pepper to taste. Place maple syrup in shallow dish. Add mustard and yogurt and stir to combine. Dip thighs in syrup mixture, lightly roll up and wrap each with two strips of bacon to enclose. Secure with wooden toothpicks, if necessary. If bacon strips are long, one strip per thigh may be sufficient.
3) Lightly coat grill with oil or cooking spray. Place thighs on preheated grill 4 to 6-inches above direct heat and brown on both sides, about 5 minutes. Move thighs to indirect heat side of grill and continue to cook with lid closed, about 10 to 12 minutes. Watch closely to prevent burning. Test thighs for doneness. Temperature should reach 160 degrees F. on meat thermometer. Return to direct heat to crisp bacon, about 3 to 4 minutes. Remove and place on serving platter. Remove toothpicks and serve. Yield 4 to 6 servings.

I'm linking this to Smiling Sally for her Blue Monday event.