Cheddar Broccoli Soup

I needed to use up some broccoli and chicken, so I came up with this soup. It was delicious - a meal in a bowl! I did make some scallion pancakes for the carb lovers in the family.

Cheddar Broccoli Soup

1 small onion, diced

2 celery stalks, diced

4 T. butter

1/2 cup flour

5 cups chicken broth

1/4 t. black pepper

1/4 t. red pepper

1 t. salt (can use less)

4 cups broccoli florets

1/2 cup cream

2-3 cups cooked chicken breast

2 cups cheddar cheese, divided

Cook celery and onions in butter until starting to soften (about five minutes). Stir flour into butter and cook for a minute or two. Slowly add chicken broth and whisk into flour mixture. Cook over medium low heat until starting to thicken.

Add salt, black pepper, red pepper, and broccoli. Bring to a boil, then reduce heat and simmer until broccoli is tender. Stir in cream, chicken and 1 1/2 cups of cheese.

Serve with remaining cheese on top.

Greek Chicken

A couple of weeks ago we had Greek Mythology week at our house. One night we had a Greek dinner, with Greek salad, Greek chicken, ambrosia (food of the gods), pomegranate juice (in reference to Persephone), and honey cake for dessert. The Greek salad was our usual favorite, but the chicken was new: garlicky, lemony, and outstanding. I made it a few weeks later for my in-laws and my father-in-law said, "I can't stop eating this chicken!". That's high praise for the lowly chicken, I think.

You can marinate the chicken for up to a day or as little as an hour. Try to loosen the skin of the breasts and legs to let the marinade really soak in.

I started the chicken on the grill, then when the weather turned stormy I finished it in the oven, basting it with additional marinade. You can roast it, grill it, etc., but I liked having both the charcoal start and still getting the juices from the chicken as it finished in the oven. I spatchcocked this chicken, but you can cook it whole if you like or cut it up into pieces.

Greek Chicken (adapted from allrecipes.com)

1 4 lb. chicken, whole, cut up, or spatchcocked

1/2 c. olive oil

2 lemons, juiced

3 garlic cloves, chopped

1 T fresh oregano or 1 t. dried oregano

1 T fresh rosemary or 1 t. dried rosemary

1 T fresh thyme or 1 t. dried thyme

2 t. kosher salt and pepper to taste

Put marinade ingredients in a bowl and whisk to combine. Pour into a gallon ziploc bag, add chicken, seal, and smoosh it around to combine. Marinate for at least one hour, flipping the bag from time to time. Roast or grill as desired.

Parmesan Chicken Spaghetti

Here's a good recipe for when you need to bring a meal to someone - comfort food that almost everyone would like. And if you can't eat it right away, it can be frozen.

In the picture above, I used whole wheat pasta, but you can obviously use regular. A week later I made it for a neighbor and reduced the amount of chicken and added a thawed, drained 10-oz. package of frozen spinach, making it a whole meal. Just remember to drain the spinach thoroughly!

Parmesan Chicken Spaghetti

1/4 cup butter
1/4 cup flour
2/3 cup chicken broth
(note: you can sub one can cream of chicken soup for the previous three ingredients)
1/2 cup half-and-half or light cream
1/2 cup sour cream
1 cup parmesan cheese, grated
1/4 cup dry white wine, apple juice or white grape juice, or chicken broth
1-2 garlic cloves, minced
1 teaspoon lemon juice
1/2 teaspoon dry mustard or 1 teaspoon French's mustard
salt and pepper, to taste
3 cups cooked chicken breasts, cubed (see here for an easy way to roast chicken)
8 ounces cooked spaghetti
2 teaspoons paprika
extra parmesan cheese
chopped fresh parsley

Melt butter in a saucepan and add flour, stirring constantly. (Or sub cream soup.)

When mixture thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine, garlic, lemon juice, dry mustard and salt and pepper.

Stir over medium heat until mixture again starts to thicken.

Add chicken and spaghetti noodles and stir well.

Place in a baking dish and sprinkle with paprika and extra Parmesan cheese.

Bake for 30 minutes at 350°.
Sprinkle with parsley and serve.

Pollo al Mattone (Chicken under a Brick)

Pollo al Mattone has a lot of potential - the bricks on top of the chicken flatten it, which makes it cook faster, and force it to come in contact with the very hot pan, which makes it crispy. I tried chicken breasts under a brick a few weeks ago and they were a disaster. I don't think they were totally thawed, so parts of them were undercooked while others were burnt. But I didn't want to give up, so I tried Mark Bittman's recipe which starts on the stove and finishes in the oven. A cast iron frying pan is great for this meal. The chicken turned out juicy and crisp - incredibly flavorful. It cooks very quickly, too. However, if you are not excited about getting your hands all up in the chicken's business, and if it bothers you to cut through bone with kitchen shears, this is not the dish for you. Otherwise, I highly recommend it!

You'll need to start with a whole 3-4 lb. chicken that you butterfly (cut the backbone out). I've given instructions in the first step here. If you want to get really fancy, you can do what I did this time and spatchcock your chicken. Yeah, that's right. You'll cut out the backbone and the breastbone, and your chicken will lie very flat and be easy to carve.

Prep the chicken ahead of time so you can marinate it (the recipe below will go into detail). Take some bricks, or a heavy tile, or another cast iron pan to weigh down the chicken. Wrap your bricks in aluminum foil. Once the chicken is in the pan and the bricks are on top, it will look like this:

Ingredients

1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone removed
1 tablespoon fresh minced rosemary or 1 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1 tablespoon peeled and coarsely chopped garlic
2 tablespoons extra virgin olive oil
2 sprigs fresh rosemary, optional
1 lemon, cut into quarters

1. Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).

2. When you are ready to cook, preheat the oven to 500 degrees. Preheat an ovenproof 12-inch skillet (preferably cast iron; nonstick usually is safe to 450) over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.

3. Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.

4. Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 10 minutes or so; cook the breast to 160 or the legs to 165). Serve hot or at room temperature, with lemon wedges.

Shredded Roast Chicken

Update: you can also cook this chicken at 425 for a shorter time period - just don't let it dry out. Lately I've been seasoning it with Paula Deen's house seasoning, which is four parts salt, 1 part black pepper, and 1 part garlic powder.

The chicken in the picture doesn't look incredibly appetizing, but believe me when I tell you it is delicious. Every couple of weeks I buy some split chicken breasts (bone-in, with skin) and roast them for salads, tacos, soup, sandwiches, casseroles - there are so many uses. I used to poach chicken breast (and I do sometimes still for chicken salad), but I find this method to be the most flavorful. It's also easy, healthy, and frugal: you can often find split chicken breasts on sale for about $.99 - $1.50 per pound. In this picture I have five pounds, which yields about 8-9 cups of shredded chicken.

This technique is the one Ina Garten uses. You'll notice the skin is not appetizing - it will be discarded, of course, but you don't want to brown it too much so the chicken dries out.

Shredded Roast Chicken

5 pounds split chicken breasts
olive oil
salt and pepper

Preheat oven to 350. Spray or rub chicken with a little bit of olive oil. Generously sprinkle salt and pepper on the chicken. Place chicken on a cookie sheet or roasting pan, not touching. Roast for 40-50 minutes (depending on size), until breasts are cooked through. When cool, discard skin and shred chicken. Freeze in 1 or 2 cup portions for future use. You can also save the browned bits on the pan and the bones to make great stock.

Szechuan Chicken with Sugar Snap Peas

This recipe is from Chopsticks, Cleaver, and Wok, a great Chinese cookbok I almost forgot I had. I bought it when I was 20 at Pier One - back when Pier One sold clothes!

The one downside to this incredibly flavorful and healthy recipe is you need to have a number of Asian ingredients. I like to cook Asian food, so I had all the ingredients - they are all things you can find in an ordinary grocery store. But they last forever in the refrigerator, so don't be afraid to buy them if you don't already have them.

Szechuan Chicken with Sugar Snap Peas

2 large boneless skinless chicken breasts (about one pound)

12 oz. frozen sugar snap peas (can also use 25 fresh snow peas or a stalk of fresh broccoli, chopped)

2 T. peanut or vegetable oil

1/4 t. salt

1/4 t. sugar

2 cloves garlic, minced

1/2 c. chicken stock

2 t. cornstarch, mixed well with 1 T. cold water

2 green onions, sliced

Seasoning:

1/4 t. salt

1/2 t. sugar

1/2 t. soy sauce

1 t. oyster sauce

2 t. white wine (or mirin, or dry sherry, or dry vermouth)

2 t. cornstarch

Sauce

1 t. chili paste with garlic, like Sriracha (more if you like heat)
1 1/2 t. hoisin sauce
1 t. sugar
2 1/2 t. rice vinegar
1 t. soy sauce
1 t. oyster sauce
2 t. sesame oil

1. Cut chicken into 1 inch pieces. Place in bowl. Add seasoning ingredients to chicken and mix well.

2. Prepare sugar snap peas according to package directions and drain.

3. Combine sauce ingredients and mix well.

4. Heat wok and add 1/2 T oil. Add sugar snap peas and stir fry for 1 minute over high heat, adding salt and sugar. Remove from wok and set aside.

5. Heat wok and add 1 1/2 T. oil. Add garlic and stir fry for 30 seconds. Add chicken and stir fry for 2 minutes.

6. Add chicken stock and bring quickly to a boil. Cover and cook for 2 minutes over high heat.

7. Add sauce mixture and stir well.

8. Add sugar snap peas and green onions. Mix well.

9. Stir in cornstarch mixture. Cook for 30 seconds. Serve over rice.

Grilled Moroccan Chicken and Greek Couscous

We had my wonderful in-laws over for dinner tonight, and I wanted a nice summery meal. It's been years since I've made Moroccan chicken, and though I've made other couscous salads, this one was new to us. We also had grilled corn on the cob and Paula Deen's peach cobbler for dessert. Yum!

Use a charcoal grill if at all possible. The couscous would make a great, healthy lunch. Both recipes are adapted from Recipezaar.

Moroccan Chicken

1/2 cup extra virgin olive oil
1/4 cup chopped scallion (white part only)
1/4 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
6 boneless skinless chicken breasts

1.Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
2.Process until smooth.
3.Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
4.Preheat the grill to medium hot.
5.Grill chicken breasts 5-7 minutes on each side, or until done.

Greek Couscous

1 1/2 cups chicken broth or water
1 cup uncooked couscous (about 1 10 oz. box)
1/2-1 teaspoon dried oregano
4 plum tomatoes, chopped
1-2 cup diced peeled cucumber
3/4 cup crumbled feta cheese
1/2 cup Kalamata olives, halved
1 small red onion, finely chopped
1 (15 ounce) can chickpeas, well drained (garbonzo beans)

1/4 cup water
3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon fresh ground black pepper (or to taste)
salt (to taste)

1.Bring the 1-1/2 cups chicken broth to a boil in a medium saucepan; stir in the couscous and oregano, remove from heat; cover, and let stand 5 minutes.
2.Fluff with a fork.
3.Combine the couscous with tomatoes and the next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
4.Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.
5.Pour over the couscous mixture, tossing gently to coat.
6.Season with black pepper and salt.
7. Drizzle with a little more lemon juice and oil if salad dried out. Serve at room temperature or cold.

Peanut Sauce

Here's a great, classic Cooking Light recipe. It's actually from a recipe called Peanutty Noodles, but I make the sauce separately sometimes. You can use peanut sauce on lots of things, from spaghetti to Asian noodles to chicken satay. You can make a big batch and freeze it; just gently warm it and whisk thoroughly to combine.

Peanut Sauce

1 tablespoon vegetable oil, divided
2 teaspoons grated peeled fresh ginger or 3/4 t. powdered ginger
3 garlic cloves, minced
1 cup chicken broth
1/2 cup peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons rice or white wine vinegar
1 teaspoon chili garlic sauce (such as Lee Kum Kee or Sriracha) add more if you like more heat
1/4 teaspoon salt

Heat 1 tablespoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; sauté 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.

Peanutty Noodles Variation

Peanut sauce
8 oz. linguine or spaghetti, cooked
1 1/2 cups grilled or roasted chicken, cut into chunks
Vegetables of your choosing: sliced red bell pepper, snow peas (lightly steamed), carrots (peeled into strips), steamed broccoli, etc.
Minced cilantro

Toss pasta, peanut sauce, chicken, and vegetables in a large bowl. Sprinkle with cilantro and serve.

Peanut Chicken Skewers Variation

Peanut sauce, divided in half
4 boneless skinless chicken breasts

Slice chicken lengthwise into 1-in. strips; thread onto skewers (if using bamboo skewers, soak them in water first for at least 20 minutes). Grill, uncovered, over medium-hot heat for 2 minutes (or broil); turn and brush with peanut butter sauce. Continue turning and basting for 4-6 minutes or until chicken is cooked through. Serve with remaining sauce.

Easiest Roast Chicken (with bonus vegetables!)

I love roast chicken - it's delicious, and I like its elegant symmetry: 2 breasts, 2 wings, 2 legs, 2 thighs. I also like how frugal it is: it's roughly a dollar a pound, and a three pound chicken will feed 2 parents and 2 kids (more symmetry!). A slightly bigger one will leave you with more leftover options.

But it's easy to ruin roast chicken. You have the same challenges, though on a smaller scale, that you have with a turkey: relatively lean meat that dries out when overcooked yet needs to be cooked thoroughly to avoid food poisoning. Also, it's a sphere with a hollow core, basically - with legs at one end that need to be cooked longer than the breast at the other. So there are challenges.

Roast chicken may never be truly easy, but this is the easiest way I know to make it. And two out of three Carnes men agree that it makes a wonderful meal!

This post is going to be a long one, so settle in.

Roast Chicken

To make roast chicken, you need a few tools:

1. kitchen shears (scissors)

2. 9X13 pan or small roasting pan

3. cookie cooling rack or rack for roasting pan

4. tongs

5. meat thermometer (highly recommended, but not critical)

And some ingredients:

whole chicken (3-4 lbs.)

kosher salt

carrots

red potatoes or baking potatoes

onion

1. First, you are going to butterfly the chicken. Basically, you are going to cut out the backbone so you can flatten it and it will cook evenly. Take the chicken out of the package and rinse it. Dry it thorough with paper towels so it doesn't steam in the oven. Put it on a cutting board, back side up - you'll see a little heart-shaped nugget of fat at the bottom. Save the neck if included but not the gizzard and heart.

2. Using your kitchen shears, cut up along the backbone on both sides. You'll make cuts about 1 1/2 inches apart. It's a bit tough cutting through the bone, but just move a bit further out if you have too much resistance. Turn it over so it's breast-side up. Push down on the breast or use a meat mallet to sort of even out the thickness of the butterflied chicken. Cut the backbone into 2 inch pieces, and set aside with the neck. (In a future post, I'll explain how to use these pieces to make a pan sauce/gravy since you won't have pan drippings.)

3. Take one tablespoon of kosher salt, and sprinkle it all over the chicken - front and back. If you are sensitive to salt, try 2 teaspoons. (Diamond salt is saltier than Morton's. The reason you need a lot of salt is for flavor and tenderness. I'll explain more when I write about brining in a future post.)

4. Cut up carrots, potatoes, and onions into chunks. Spray roasting pan with cooking spray, and add vegetables - cut up enough to fit in one layer. (If you have lots of layers, the veggies will steam, not roast. The carrots get saltier than the potatoes. Our theory is that their higher water content allows them to absorb more salt. Anyway, you can pepper the vegetables, but don't salt them.)

5. Put the rack on top of the pan. Put the chicken, skin side down, on the rack. Roast at 500 degrees for 10 minutes. Take chicken out of oven and turn over with tongs, skin side up. Put it back in the oven for 20-40 more minutes, depending on how big the chicken is. When it's done, the chicken skin will be brown and blistery. The breast should register 160 degrees, and the legs should register 165 (it's more important to check the legs).

6. Take the chicken off the rack and put it on a cutting board to rest for five minutes - cover it with foil to keep the heat in. Roast the vegetables for 10 minutes until they are browned.

7. There are lots of great instructions for carving the chicken that you can find online. Here's how I do it. I only hope my pictures don't scare you away!

First, pull the leg and thigh away from the body by gently pulling on the leg. Cut through the skin. Repeat on other side.

Separate leg from thigh by cutting where you see my knife. If you meet too much resistance, you aren't in the right place. Move the knife slightly until you can cut through quite easily.

Make vertical cuts on either side of the breast bone. Cut around and underneath the breast to remove. You can cut it in half if you have a larger chicken or you want more choices for each person.

As I mentioned earlier, you have no pan drippings, so you can't automatically make gravy for this meal. The pan drippings are making your vegetables wonderful, though! The chicken will be moist and flavorful enough that you don't have to have a sauce. But if you feel the need, you can always do what Thomas Keller, chef of the famous French Laundry does: slather your chicken with butter. (Whaaat? and also, yum!)