Chicken Cutlets with Jalapeno Orange Sauce and Black Beans

August 18, 2011 at 7:38 am | Posted in Chicken | 23 Comments
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I’m sure you know the routine; one week getting ready for vacation, one week of vacation, one week catching up from vacation equals no time to blog, or for that matter not much time for cooking. I’ll most certainly be back in the kitchen this weekend, but for now it’s a quick fix dinner.

This latin chicken dish is so easy, so full of flavor and a pleasure to place on the table. A great weeknight meal that you can easily be digging into in around 30 minutes. The original recipe called for turkey cutlets and Habanero. We opted for quick-fix chicken cutlets from the meat case and a I woosed out and  bought, deveined and deseeded a jalapeno. I tried, honestly I really tried…but everytime I look at one of those small little criminal orange Habanero, I become very afraid and reach for the more trustable jalapeno.

This recipe comes from one of my new favorite sites, Fine Cooking. It’s a great resource for quick and flavorful meals. Let’s take a look:

Chicken Cutlets with Jalapeno Orange Sauce and Black Beans

5 to 6 Tbs. olive oil
3 medium cloves garlic, thinly sliced
1/2 plus 1/8 tsp. ground cumin
1/2 cup fresh orange juice
2 Tbs. fresh lime juice (from 1 lime)
1/2 tsp. seeded and minced jalapeno chile
Salt and fresh ground pepper
1 small sweet onion, chopped
One 15-1/2-oz. can black beans, rinsed and drained
2 Tbs. chopped fresh cilantro
4 chicken breast cutlets (about 1-1/4 lb.)

In a 10-inch skillet, heat 2 Tbs. of the oil and the garlic over medium heat until the garlic is golden, about 3 minutes. Stir in 1/8 tsp. of the cumin. Add the orange juice, lime juice, and jalapeno. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper; set the mojo sauce aside. (The sauce can be served warm or at room temperature.)

Heat 2 Tbs. of the oil in a 12-inch non-stick skillet over medium-high heat. Add the onion and ¼ tsp. salt and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the beans and the remaining ½ tsp. cumin and cook until the beans are heated through, 2 to 3 minutes. Stir in the cilantro and season to taste with salt and pepper. Transfer the beans to a bowl and cover with foil to keep warm.

Wash and dry the skillet. Season the chicken cutlets on both sides with salt and pepper. Heat 1 Tbs. of the oil in the skillet over medium-high heat until very hot. Add as many cutlets as will comfortably fit in a single layer and cook until browned on both sides and just cooked through, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining cutlets, adding the remaining 1 Tbs. oil if needed.

Divide the cutlets and black beans among individual plates. Spoon the mojo sauce over and serve.

Chicken Cutlets with Jalapeno Orange Sauce and Black Beans…It’s What’s for Dinner.

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No Recipe Required: Chicken Cutlets

May 14, 2011 at 8:01 am | Posted in Chicken, No recipe required | 15 Comments
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  • Salt/pepper and saute two chicken cutlets until browned and cooked through.
  • Meanwhile, in a bowl mix together fresh baby greens and any herbs you have available such as mint, chives, tarragon or basil.
  • Drizzle greens with Dijon vinaigrette, or your favorite bottled dressing and toss well.
  • Place cooked cutlets on a serving plate and drizzle with a little of the vinaigrette
  • Top with baby greens and herb mixture

Chicken Cutlets Topped with Baby Greens and Vinaigrette…It’s What’s for Dinner.

One Year Ago:  Grilled Lamb Salad With Cumin Vinaigrette

Chicken Noodle Soup

November 8, 2010 at 5:52 pm | Posted in Soup | 35 Comments
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Is there anything better than a steaming bowl of chicken and noodle soup on a cold evening?  Simple, delicious and rumored to heal the ailing,  this soup is comfort food at its best. 

It’s not rocket science to throw a pot  together. No matter what you put in it, it’s going to be good, but I wanted to share with you my version that has evolved over the years. Seasoned just to our liking and with the addition of some sweet potato and fennel seed, it makes this one of our favorites. 

It’s a must to use those fat and plump homemade noodles. You can also buy homestyle noodles from the freezer section that are close to homemade. Even though I love them for other dishes, I try not to use dried egg noodles from the packaged pasta aisle at the market. 

Seems every one in our office has a cold, so I made a big crock pot of my Chicken Noodle Soup on Friday and delivered to my sniffling aching co-workers.  They commented that it sure is “handy” having me around.  🙂

Chicken Noodle Soup:

5 cups chicken stock
1 tsp dried sage
1 tsp thyme
1/2 tsp fennel seeds
1/2 tsp garlic powder
2 chopped carrots and 2 stalks celery chopped or 3 T. dried vegetable mix
3 green onions
1 dried bay leaf
1 boneless skinless chicken breast
2 Tbs minced flat-leaf parsley
Freshly ground black pepper, to taste

1. In a large pot, combine stock, sage, thyme, fennel, peppercorns, garlic, celery, carrots, onions, bay leaf, (or dried vegetable mix) Bring to a boil; reduce to medium-low. Simmer for 15 minutes.

2. Meantime, cut chicken and sweet potato into bite size pieces and saute in olive oil until chicken cooked.

3. Add noodles to broth and cook until tender.

4. Add chicken and sweet potatoes and simmer for a few minutes for flavors to blend.

Chicken Noodle Soup…It’s what’s for Fighting the Cold.

I’m sending this to paradise for Deb’s Souper Sunday Feature

Chicken Galliano

August 3, 2010 at 1:41 am | Posted in Chicken | 15 Comments
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I found this obscure little article and recipe while leisurely reading the latest issue of Saveur in a camp chair overlooking Turquoise Lake during our last camping trip. I fear I may have skipped right over this gem if I had been rushing through the magazine at home.

I wished I could have made it right then and there…impossible. But if I would have been at home, it would have been on our table that very night.

I can’t even describe how good this is. It’s an easy enough fix that I’ll be serving it to the two of us over and over again, and one of the few chicken dishes elegant  enough that I wouldn’t hesitate to serve at a dinner party.

Galliano, a golden liqueur, is flavored with over 30 spices including anise and vanilla and gives the sauce for these stuffed chicken breasts a unique and complex sweetness.

Let’s take a look.

Chicken cutlets are salt and peppered and then smeared with softened goat cheese. The recipe called for herbed goat cheese, I had plain, so I sprinkled on some basil and lemon thyme from the garden. Then top with thin slices of prosciutto.

The chicken breasts are then rolled up and secured with kitchen twine, floured  and sautéed until  cooked through. A batch of sliced mushrooms, sautéed until beautifully golden brown add an additional nuance. Prepare the wonderful sauce containing the Galliano, chicken stock and butter and you’ve got one very special entrée. 

The recipe calls for serving over rice, but I served alongside some whole grain linguine tossed with butter.

Here’s the complete recipe below.  You really should head over to Saveur.com and read the nice little story titled “Solo Act” for the history behind this recipe.

photo courtesy Saveur Magazine

Chicken Galliano – Saveur Magazine

6 boneless, skinless chicken breast halves,
pounded 1/8″ thick
Kosher salt and freshly ground black pepper, to taste
12 Tbs herbed goat cheese, softened
6 thin slices prosciutto
6 Tbs unsalted butter, chilled
10 oz cremini mushrooms, sliced
Flour, for dredging
2 Tbs canola oil
1 1/2 cups chicken broth
1/4 cup Galliano liqueur
1 Tbs finely chopped parsley
4 cups cooked rice, for serving

1. Season chicken with salt and pepper. Working with one breast half at a time, spread one side with 2 tbsp. goat cheese and top with one slice prosciutto; roll into a tight cylinder. Using kitchen twine, tie chicken roll 1″ in from each end. Snip off excess twine.

2. Heat 3 tbsp. butter in a 12″ skillet over medium-high heat. Add mushrooms and cook, without stirring, until browned, 4–5 minutes. Stir mushrooms and continue cooking until softened, about 8 minutes. Transfer to a plate; wipe out skillet. Put flour on a plate; dredge each chicken roll in flour. Heat 2 tbsp. butter and the oil in skillet over medium-high heat. Add chicken and cook, turning, until browned and cooked through, 12–14 minutes. Transfer chicken rolls to a plate. Add broth and Galliano to skillet; boil, stirring, until sauce has reduced by a third, 4–5 minutes. Return mushrooms and chicken to skillet; cook, turning to coat in sauce, until warmed through, about 5 minutes.

3. Transfer chicken to a platter. Remove skillet from heat; swirl in remaining butter to make a smooth sauce. Spoon sauce over chicken; sprinkle with parsley. Serve with rice.

Servings: 4

Chicken Galliano,

It’s What’s For Dinner – often.

Spicy Chicken and Peach Kabobs

July 7, 2010 at 2:01 pm | Posted in Chicken | 25 Comments
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I’m kabob-inspired after reading over a week’s worth of ridiculously good-looking kabob creations over at Sippity Sup.  That’s right, Greg has been offering up a daily dose of skewered treats. 

This is not one of Greg’s creations. This is my very own which I should  really name “Freeloader Kabobs”. 

With my base of chicken breasts, onions and peaches, I reached for some of those hanger-on-er half-full jars on the refrigerator door. You know the ones. They cost about five bucks each, you bring them home, use a couple of tablespoons for one recipe and then they sit there…freeloading in the air-conditioned luxury of the fridge. It’s quite a diverse group, English mustards, exotic vinegars, dark and mysterious oriental sauces, Oregon jelly, trailer trash bbq sauces, Mexican hot sauces…I just don’t have the heart to throw them out….so they hang…on the refrigerator door.

Here’s what I did:

Basting Sauce:

  • 2 T. orange juice
  • 2 t. soy sauce
  • 2 T. Fischer and Wieser Chipotle Raspberry Sauce
  • 1 T. Oregon Marionberry jelly
  • 1 chipotle chili in adobo sauce, finely chopped (Make sure it’s dripping in that sauce)
  • 1 t. chopped fresh rosemary
  • 1 T. lemon zest and just a small squeeze of juice

Skewer your chicken pieces, chunks of fresh peach and slices of onions. Baste with the sauce while grilling. Pretty darn good and bingo,  two freeloading  jars gone from the refrigerator door. 

I served this up with some grilled steak fries.  I parboiled the potatoes, skin on, cut into wedges, brushed with some olive oil, salt and peppered and grilled until done.

We paired this with some of the best wine I think I’ve ever tasted.  Penner-Ash Pinot Noir.  You know me and Oregon Pinots. 

Spicy Chicken and Peach Kabobs…

It’s What’s For Dinner.

Los Olivos Cafe Chicken Couscous Salad

May 26, 2010 at 12:29 pm | Posted in Chicken | 17 Comments
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Have you seen the movie “Sideways”?  It’s one of those movies that you either love or hate.    

We happen to fall into the “love it” category so a few years ago we headed to the Santa Barbara area for combination bird watching and wine tasting trip.  Yup, we did the Sideways Wine Tour that led us through the Santa Ynez Valley and beyond.    

We lunched at the Los Olivos Cafe, in Los Olivos.   For all of you familiar with the movie, this is the sight of the first date dinner where Miles “drank and dialed”.  It’s a fabulous restaurant with dining on one side and a wine bar and wine store on the other. The atmosphere was so lively and comfortable we fell in love with Los Olivos Cafe.   

This is actually a historic event for us because it’s the first time I remember loving our food so much that we actually took our first food photo. Seems odd now, since I now photograph food on a daily basis.    

   

Here’s that first food photo. Take a look at this sandwich that Bob ordered.  Here’s what I remember about it. A brioche type bread, hollowed out and layered with meats, cheeses and peppers. This was served warm and perhaps fried and it resembled an open-faced Monte Cristo somewhat. Out of this world.   

I didn’t take a photo of my lunch that day,  but I did make notes so I could try to recreate it at home. Just this week, and four years later, here’s my attempt. First of all let’s review the description of this dish from their web siteField Greens, Toasted Couscous with Vegetables, Roasted Free Range Chicken with Curry Remoulade and Toasted Almonds.    

Curry Remoulade

Heading over to Google, I quickly found a curry remoulade recipe and went to work.  Great recipe and I know I’ll find other uses for it.    

   

It’s been too long ago to remember my exact lunch at Los Olivos Cafe to know how close I came to their version. But I do know what I served up was delicious and will go into my database carrying its namesake. Here’s what I did:   

Los Olivos Cafe Salad:   

1 roasted chicken breast — sliced
Large toasted couscous (cooked according to package directions)
5 – 6 Broccoli crowns, steamed
Feta cheese
Toasted almonds   

Curry Remoulade:
2/3 cup mayonnaise
2 tsp curry powder
1 Tbs capers
1 Tbs cilantro — chopped
1 pinch salt   

Slice the roasted chicken breast and toss in the curry remoulade.  Assemble by placing a big scoop of toasted couscous on lettuce leaves,  top with slices of chicken mixture and steamed broccoli. Sprinkle with feta and almonds and dig in.   

Did you see the movie Sideways?  Love or hate it? 

Los Olivos Curry Chicken Salad,   

It’s What’s For Dinner.

Tangy Pineapple Chicken

April 14, 2010 at 2:08 am | Posted in Chicken | 29 Comments
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Just a quick post. 

I’ve felt a little overwhelmed this past week. Extreme worries with my mom, long work hours, a small home remodeling project, three lost sales (which I took personally and hardly ever do),  paint chip decisions, a dog throwing up all day, an exhausting full day trade show in downtown Denver, a failed Dish Network converter box during Dancing With The Stars, a mild backache all culminating into a quick “I can’t do anything right”  burst into tears small fit breakdown. Follow that up with a big comforting bear hug from Bob,  my favorite go-to quick middle of the week recipe and I was good to go.

And ladies don’t you agree, that the quick minute and a half  “burst into tears” can be so cleansing?  It’s out, it’s over, we move on…let’s cook.

Please don’t get out your violin because then you wouldn’t have enough hands to copy and paste this recipe into your database.  I’ve had this recipe for years. I’m not sure where it came from but it does seem a little “Taste of Home-ish”. I’ve changed it up a bit from the original and it’s really really good with a nice combination of flavors.

It’s best served over hot cooked white rice, but when I’ve had my quota of “white” for the week, a side of green vegetables or a small tossed salad works just fine.

Here’s this sooooo good  recipe.

Tangy Pineapple Chicken

2 whole chicken breasts without skin
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 tsp vegetable oil
1/2 can pineapple chunks in juice
1 Tbs cornstarch
1/8 cup Dijon mustard
1/8 cup honey
1 clove garlic — minced
Rice — cooked

 Sprinkle chicken with thyme, salt and pepper.  In a skillet, brown chicken in oil.

 Meanwhile, drain pineapple reserving the juice.  Combine cornstarch and 2 Tablespoons juice until smooth.  set aside. 

Combine mustard, honey, garlic and remaining 1/2 of the can of pineapple juice; mix well. 

Add to pan, bring to boil, reduce heat; cover and simmer for 15 – 20 minutes.  Remove chicken and keep warm. 

Stir cornstarch mixture and add to pan; bring to boil for 2 minutes. 

Return chicken to pan, top with a few of the pineapple chunks and heat thoroughly.  Serve over rice.

Servings: 2

One of these days when I’m not so preoccupied I’m going to take a better photo and replace this bad one. 

Tangy Pineapple Chicken…

It’s What’s For Dinner.

Grilled Chicken

July 18, 2009 at 9:46 pm | Posted in Chicken, From the Grill | 3 Comments
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I’ll never forget inviting the in-laws over for dinner and my Mother-in-law exclaiming,  “This chicken is pretty good for being burnt”.  Thus started my quest for a recipe that would produce perfectly grilled chicken, EVERY time. 

Don’t you just get flat out grumpy when you’ve slaved over the hot grill, turning,  moving, babying each piece of chicken and just when you think everything is perfect take it to the table and bite into a thigh to find that pinkish, not quite done, weird texture thing going on.  SHUDDER.  And the darn thing looks cooked on the outside. 

Before I go any further, I want to share a simple Montana Vic grilled chicken secret.  Simply baste with Italian Dressing while grilling.  Very good.    Now back to getting each and every piece to come off that grill perfectly cooked without watching it like a hawk. 

Thank you Cathy in Oregon.  I found this recipe on her Noble Pig blog, tried it, and it’s wonderful and I mean “eat like a starved animal” good.  I unwittingly happened upon The Noble Pig blog when I first started my blog and was poking around food blogs to see what other bloggers were doing.    She and her husband have recently moved to Oregon Wine Country and will be starting up their own winery.  I’m loving following her information, a great find for me.  Take a look at www.noblepig.com.  Here”s her recipe and the only thing different is she featured a different bbq sauce:

The Best Grilled Chicken….  Ever!

For the Dry Rub:

1 Tablespoon seasoning salt, any brand
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon chile powder
1/8 teaspoon ground black pepper
1/8 teaspoon ground turmeric
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin

003For the Basting Sauce:

1/2 cup apple cider vinegar
1 Tablespoon oil

1/2 teaspoon kosher salt
1/4 teaspoon turmeric
Juice of one lemon
One drop liquid smoke, optional (no more than a drop, it’s concentrated)


007One 4 lb. split-fryer chicken (or one whole chicken cut in half)
Your favorite grilling sauce

My favorite sauce happens to be Bone Suckin Sauce.  You can find it at Whole Foods.  Or go on line:  www.bonesuckin.com

Bone-Suckin-Sauce-Banner-509

First, I always buy a split fryer, a whole chicken that has been cut in half.  I never grill different sized, individual pieces, it’s too difficult to vary the cooking times and the pieces dry out too easily.  Forget them.  A split fryer is the answer to your grilling prayers or buy a whole chicken and cut it in half yourself.

Next, make a dry rub.  You do not want a dry rub with sugar in the list of ingredients.  It will burn.  The dry rub should be spread on the chicken, under and on top of the skin and in every nook and cranny.  Do this three hours prior to grilling.

Also, bring the chicken to room temperature.

Preheat the grill to very high heat, about 500 degrees.  I then turn the middle burner completely off and place the chicken in there while lowering the other two burners, bringing the temperature to 350 degrees.

Next, baste the chicken and close the grill.  Set a timer for 15 minutes.

After 15 minutes turn the chicken over and baste again.  Repeat this step every 15 minutes for a total of one hour.  At the last basting, let the chicken cook for only five minutes more.

Using your favorite grilling sauce, baste both sides of the chicken.

After basting with the sauce close the grill and cook for only five minutes.  Not longer, this is when the chicken will burn.  Make sure you have washed your baster or are using a new one to prevent any contamination from residual raw chicken.

Let the chicken rest for at least five minutes before cutting into it.

010

HEY, wait a minute – how did those olives get in here?    Oh that’s right, I purchase them everytime I’m at Whole Foods.  Plus I wanted to show off that cute little bowl my friend Cauleen gave me.   This is also a test to see if she’s reading my blog.   🙂

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