Chicken Sliders

I know that a while back I was baffled by those tiny little burgers called slider. Truth be told, I still am, but as a caterer, they just make sense and as a hostess they couldn't be a better choice. These babies are quick little bites that disappear quickly. (They're also super easy to make!)

For the Sauce:
1/2 C. Mayo
3 t. Curry Powder
3/4 T. Plain Yogurt
3/4 T. Ketchup
1 Clove Garlic, minced

Combine all of the ingredients above & refrigerate until sliders are prepared.

For the sliders:
2# Ground Chicken
6 T. Fresh Cilantro, Chopped
1/4 C. Green Onions, Chopped
2 T. Fresh Ginger, Peeled & Minced
2 t. Ground Cumin
3/4 t. Chili Powder
1 t. Kosher Salt
24 Small Dinner Rolls, split & toasted

1. Use pre-ground chicken & combine all of the ingredients minus the rolls. Form into 24 small patties (they should be about the same size as your rolls). If you find that the meat is sticking to your hands, wet them with a little water. You'll find it easier to form the patties with wet hands.

2. Once the patties are formed, grill or broil the sliders until done, about 3-4 minutes per side.

3. Spread curried mayo on one side of each bun, top with a slider and serve warm.

Roasted Chicken

There is one way, in my opinion, to make a house smelly homey: saute garlic in olive oil. The smell is intoxicating and as it permeates through each room friends and family are drawn to the kitchen to find out what treat they will soon be devouring. This recipe for roasted chicken is not only aromatic (it's got 10 cloves of garlic!) but also moist and delicious. It's easy enough for a new cook but sophisticated enough to serve to your friends at a dinner party with white wine.

Just be warned-you might end up with too many cooks in the kitchen...

Ingredients:
1 Onion, cut coarsely into quarters
10 Cloves of Garlic mashed with 1 t. Salt
1/2 C. White Wine
1/4 C. Olive Oil
2 t. White Vinegar
1 3# Chicken, cut in half

Salt & Pepper
1 Lemon

Method:
1. Cut your chicken down the backbone to create 2 equal halves. If you do not know how to do this or you do not want to, you can also buy 3 #'s of chicken parts. (It's just a little more costly.)
2. Mash your garlic with the salt to create a paste. You can use the flat part of a chef's knife or a spoon.
3. In a large glass container, combine the onion, 1/2 of the garlic paste, and all of the liquid. Add the chicken and marinate in the fridge for for 2-4 hours.
4. Preheat oven to 375. Remove chicken from marinade and season with salt and pepper and smear with remaining garlic paste. Place chicken in a roasting pan and put slices of lemon under it. If you'd like, you can also add the onions from the marinade.
5. Roast for 45 minutes to 1 hour or until a thermometer reads 165 and the juices run clear.

Moroccan Lemon Chicken with Couscous

Ingredients: Serves 2

1 T. Olive Oil
2 Boneless Chicken Breasts, w/ skin
1 Small Onion, sliced
1/4 t. Paprika
1/4 t. Cinnamon
2 t. Grated Lemon Zest
1 1/2 t. Flour
1 1/2 C. Chicken Stock
1 T. Honey
1/2 C. Chickpeas

Method:

1. In a large saucepan heat the olive oil until it's very hot, but not smoking. Season the chicken with salt and pepper and place it skin side down in the pan. Sear chicken until golden brown on each side. Remove from the pan.

2. In the same pan, add the onion and saute until soft, about 4 minutes. Add the flour and the spices and toast for about 2 minutes. Add the broth, honey and lemon zest. Whisk well and add the chicken back into the pan. Simmer 8 minutes.

3. Add the chickpeas. Heat for another minute or so. If the sauce has not thickened to your liking, remove the chicken again and reduce the sauce until it coats the back of a spoon. Serve the chicken over couscous and drizzle with the sauce.

Couscous

Ingredients:

1 C. Couscous
1 C. Chicken Stock
1 T. Olive Oil
2 Cloves Garlic, chopped
1 t. Salt
1 t. Tumeric
1.2 t. Cinnamon
2 t. Lemon Zest

Method:

1. In a saucepan, combine all of the ingredients except for the couscous. Bring to a boil.

2. Add the couscous and stir immediately. Remove from heat and cover for 10 minutes. Fluff with a fork and serve.

Cinco de Mayo: Chicken Tostadas

Monday is Cinco de Mayo and if you're not up to braving the crowds that will inevitably be out and about this week’s recipe is for you. It's everything you'd want in a Cinco de Mayo dinner-hot, crispy tortillas, soft refried beans, limey chicken and the fresh taste of salsa and guacamole. The only thing missing is a margarita and a sombrero.


Those you'll have to take care of yourself...

Crispy Tortillas:
Vegetable oil for frying
6 White Corn Tortillas
Kosher Salt for sprinkling

Chicken
3 C. cooked shredded chicken
1/3 C. freshly squeezed Lime Juice
1/4 C. Olive Oil
1/4 C. chopped fresh Cilantro
Kosher Salt and freshly ground black Pepper

Tostadas
Refried beans, warm
1/2 C. Monterey Jack cheese, shredded
1/2 head Iceberg Lettuce, cored and shredded
1 Avocado, thinly sliced or guacamole
2 C. salsa
1/2 C. Sour Cream
1 Scallion, thinly sliced
12 fresh Cilantro leaves

To make the tortillas:
Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside. **Alternately you can brush the oil onto the tortillas and bake them in the oven until crispy-about 10 minutes. Also note: They are yummier if you fry them!

To make the chicken:
In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.

To assemble the tostadas:
Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.

Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.

Recipe from Food Network Kitchens. Picture from Wikimedia Commons. As seen on Bostonist.com

Chicken Fricassee

Not only is it fun to say (it's rather cartoon-like, don't you think?) Chicken Fricassee is good to eat and easy to prepare.

A fricassee is a bit like a stew but isn't quite as heavy. Typically considered more of a southern preparation, the fricassee traditionally features chicken and is served in a creamy wine sauce. This version features carrots, asparagus and scallions or ramps making it a perfect meal for those no longer winter but not quite summer evenings.


Ingredients:
4 Bone In Chicken Breasts
1/2 C. Ham, Cubed
1/2 t. Salt
TT Black Pepper
2 T. Butter
2 T. Olive Oil
1/2 C. Dry White Wine
1 C. Diced Tomatoes
1 C. Chicken Stock
2 Scallion, sliced into ½ inch pieces
*Or, if you can find Ramps, use them instead-they’re AWESOME.
3 Cloves Garlic, Minced
1 Carrot, finely diced
10 oz Mushrooms, quartered
3. T. Fresh Tarragon
1 # Asparagus, cut on a bias into 1 ½ inch pieces
1 T. Flour
Juice & Zest of 1 Lemon
1/3 C.. Half and Half
1/4 C. Fresh Parsley, finely chopped.

Method:

1. Season chicken with salt and pepper. Heat 1 T. or olive oil and 1 T. butter in a deep, heavy pot over medium-high heat. Sear chicken until golden. 4-6 minutes per side. Remove from pot.

2. Discard all but 1 tablespoon of the fat. Add ham and cook until brown. Add half of the wine; cook, stirring to scrape up browned bits, 1-2 minutes. Add tomatoes; cook until liquid is almost absorbed. Add broth; heat to a simmer. Return chicken and cook, turning once or twice, until very tender, about 45 minutes. Transfer chicken to clean platter.

3. Heat remaining 1 T. of the olive oil in a medium skillet over medium-high heat. Add scallions or ramps and cook, stirring, until almost translucent, 5 minutes. Add garlic and carrots cooking for about 6 minutes. Add mushrooms; cook, stirring often, until they absorb their own liquid. Stir in tarragon. Add remaining wine; simmer 1 minute. Add asparagus; cook until bright green, 4 minutes. Stir vegetables into chicken.

4. Melt the remaining 1 tablespoon of the butter in the vegetable skillet over medium heat. Add flour; cook, whisking, until it begins to turn brown, 2 minutes. Whisk in the lemon juice until absorbed. Slowly whisk in the half-and-half until the mixture thickens, 3 minutes. Add lemon zest and pepper to taste. Slowly stir cream mixture into broth and vegetables. Return chicken to pot, add parsley. Simmer on low until heated through, about 10 minutes.

Serve with orzo or your favorite rice.

Chicken with Tomato Concase

Ingredients:

Chicken Breast, boneless & skinless 3
Salt & Pepper To taste
Clarified Butter* 1 fl oz.
Onion, small dice 2 oz
Garlic, chopped 6 cloves
Dry white wine 4 fl oz
Lemon Juice 1 oz
Tomato concasse 6 oz
Chicken Stock 4 fl oz
Fresh Basil, chiffonade 6

Method:
1. Season chicken w/ salt & pepper; dredge in flour, shaking off the excess
Saute chicken in butter til golden. Remove from pan, hold in warm oven.

2. Add onions & garlic with a little butter in the same pan. Saute until translucent.

3. Deglaze pan with wine and lemon juice. Make sure to loosen all fond (brown bits from cooking chicken)

4. Add tomato concasse & stock. Saute to combine flavors & reduce.
Return chicken to pan

5. Add basil. Adjust seasoning if necessary

*If you do not know how to clarify butter or simply don't want to, normal butter will do.

*To concasse a tomato, simply put an "X" in the bottom of each tomato and drop it into just boiling water until you see the skin loosen. Take out of hot water and immediately shock in icy water. Peel and dice tomatoes, removing seeds.

*Chiffonade means to roll the leaves like a cigar (all at once is ok) and cut the tip in order to make long thin strips of the leaves. (Shreds if you will)

Pappardelle with Chicken & Mushrooms

Growing up in New England, many of us know what it's like to endure bitter cold winters that seem to last well into April. When we were kids, a little tomato soup from a can somehow melted away the chill that crept into our bones during the hours of sledding, snowmen and snow angels.

Though we're not kids anymore, one thing remains constant-our need for warm comfort food to help us make it through. This is a rich and creamy pasta dish that is best served with good friends on a cold winter day…

Ingredients

½ oz. Dried Porcini Mushrooms or 1 C. chopped White Mushrooms

¾ C. Warm Water

2T. Butter4 Scallions, Chopped

1 Garlic Clove, Crushed

1 small handful Parsley, Coarsely Chopped

½ C. Dry White Wine

1 C. Chicken Stock

14 Oz Pappardelle, Dried or preferably Fresh

2 Chicken Breasts, Cut into thin strips

7 T Mascarpone Cheese

To Taste Salt and Pepper

Basil leaves, Chiffonade for Garnish

Method

1. Soak the dried mushrooms in the warm water for 15-20 minutes. Squeeze them to release as much water as possible. Finely chop them and set aside. If you are using white mushrooms, saute them in a little butter to soften them, about 5-7 minutes.

2. Melt butter in a medium skillet. Add chopped mushrooms, garlic, parsley and scallions. Season to taste. Cook over low heat, stirring frequently for about 5 minutes.

3. Pour in wine and stock; bring to a boil. Lower heat and simmer for 5 minutes or until liquid reduces and is thickened.

4. While sauce is reducing, begin cooking pasta in salted water. *Add reserved mushroom liquid for extra flavor.

Note: Fresh pasta is always the preferred choice and should be used whenever it is available. If you are not up to experimenting yourself, have Dave's Fresh Pasta in Somerville make it for you.
5. Add the chicken to the sauce and simmer for 5 minutes or until just tender. Add the mascarpone a spoonful at a time, stirring well after each addition. Then add 1-2 spoonfuls of the pasta water. Check seasonings and adjust as needed.

Note: To make this dish even more creamy and rich, add more mascarpone. The results will be fantastic and will indeed invoke many compliments and most importantly, a request for seconds from your guests. How much should you add? Use your intuition--that's what cooking's all about, anyway...

6. Drain pasta and turn it into a large bowl. Add sauce and chicken and toss well. Serve immediately with shredded basil leaves.

What to drink? Chardonnay, Pinot Grigio, or Riesling.

Recipe from The Pasta Bible by Jeni Wright. Photo from Wikimedia Commons

Chicken, Artichoke & Fennel Salad

*

Serve cold or at room temperature, stuffed into a pita or on a roll-the sky's the limit! (I also like it on white toast or crackers.)

*
4 pounds chicken breasts

2 cloves garlic, peeled and halved

2 T. oil
Salt & Pepper to taste
1/2 C. balsamic vinegar
1/4 C. olive oil
1/2 C. grainy mustard
2 pounds fresh mini artichoke hearts, quartered or 3, 10 oz. frozen
1 large fennel bulb
1 medium sized onion
2 cups mayonnaise
*
Method:
1. Preheat oven to 350 degrees. Rub chicken with garlic, oil, salt and pepper. Roast in over for 45 minutes or until done. Cool completely and cut into chunks.
*
2. Combine 1/4 cup of balsamic vinegar with the olive oil, 1/4 cup mustard and salt and pepper to taste.
*
3. Place the artichoke hearts in a saucepan, add about 2 inches of water. Cover and bring to a boil and cook for 10 to 15 mins if fresh or 5 to 7 minutes if frozen. Drain well and place in a bowl. Pour the mustard vinaigrette over the artichokes coating them well.
*
4. Finely chop the fennel and the onion. Combine with chicken meat and 1/2 of the artichoke hearts in a large bowl. Combine mayo with he remaining vinegar, mustard and salt and pepper.
*
5. Toss the mixture with the chicken, fennel and artichoke hearts.
*
The salad may be kept tightly covered and refrigerated for up to 8 hours.