Chicken Divan

    2 10 ounce packages frozen chopped broccoli - drained          
    6 cups shredded cooked chicken                                 
    2 10 3/4-ounce cans cream of mushroom soup                     
    1 cup mayonnaise                                               
    1 cup sour cream                                               
    1 cup sharp cheddar cheese                                     
    1 tablespoon fresh lemon juice                                 
    1 teaspoon curry powder                                        
    Salt                                                           
    Black pepper                                                   
    1/2 cup dry white wine                                         
    1/2 cup parmesan cheese                                        
    1/2 cup soft bread crumbs                                      
    2 tablespoons melted butter                                    

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.


Nancy's Take:  Too soupy.  Perhaps way more broccoli or chicken, but this was not very good.

Orange Chicken w/ Rice

4 boneless, skinless chicken breast halves or thighs
1 (18-ounce) jar orange marmalade
1 1/2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1/4 cup chicken broth

Put the chicken into the bottom of your slow cooker. In a small bowl, combine the marmalade with the dry spices and chicken broth.

Pour this on top of the chicken.

Cover and cook on low for 6 to 7 hours, or on high for about 4. If when fully cooked the chicken isn't quite as moist as you'd like, you can cut it into strips, then return it to the pot to soak in even more of the yummy sauce.

Serve over brown basmati rice.


Nancy's Take:  Don't try it - not a winner... Tough and just not very good at all.   Bummer!

Beer Can Chicken

Rub
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder

Chicken
4 pound whole chicken, washed and dried
Vegetable oil
1 (12-ounce) can beer

For the rub:

In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months. 


For the chicken:
1 Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.

2 Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Mix the rub in a little bowl, then sprinkle it all over the chicken.

3 Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

4 Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 165°F - 170°F or the breast reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

5 Carefully transfer the chicken to a tray or pan. I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.
 

Nancy's Take:  Made this for friends - bummed I did not get to eat it!  Looked awesome.  Will make again.

Green Chicken Curry

2 small bunches cilantro leaves, coarsely chopped, 1 1/2 cups
1 bunch fresh mint, leaves, coarsely chopped, 1 1/2 cups
1 red onion, chopped
6 cloves garlic
1 1/2-inch piece ginger, peeled and coarsely chopped
Kosher salt and freshly ground black pepper
1/4 cup water, plus 1 1/2 cups
2 tablespoons olive oil
2 shallots, thinly sliced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
6 boneless, skinless chicken thighs, about 1 3/4 pounds, halved
1/2 teaspoon malt vinegar
1/4 cup plain whole milk yogurt, whisked until smooth
Cooked basmati rice or warm naan bread, for serving

Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup water, and blend until the mixture is the consistency of a thick paste, a.k.a. "masala". Set aside.

In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.

Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You'll know it's ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.

Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/2 cups water, just enough to cover the chicken, and the vinegar. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.

Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread.
 
 Dave's Take:  Dave liked it a lot and enjoyed the leftovers too!

Nancy's Take:  Yummy - even the kids liked it!  Even the baby liked it!!  Will make again.

Roasted Orange Chicken

8 skinless boneless chicken breasts                            
Salt                                                           
Black pepper                                                   
1 cup orange marmalade                                         
1 tablespoon soy sauce                                         
1 teaspoon liquid smoke                                        

Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.

Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.

In a small bowl, combine orange marmalade, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken.

Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use.

Enchiladas w/ Creamy Green Chile Sauce

3 tablespoons butter                                          

1 medium onion - chopped                                      

1 large garlic cloves - minced                                

1 teaspoon cumin                                              

2 tablespoons flour                                           

2-3 cups hot water w/ 1 extra large Knorr chicken bouillion cube

6 smalls cans green chilies - I used 3 cans mild and 1 can hot                            

12 corn tortillas  - oops I used wheat flour tortillas!

2 cups shredded mexican cheese                                  

4 cups shredded chicken                                       

In a pan, melt butter and saute onions till transparent.  Stir in garlic, salt, and cumin.  Then stir in flour.  Slowly stir in chicken broth.  Add chiles and stir well until bubbling.  Reduce heat to simmer, cook uncovered for 15 mins.  Add 1 c of cheese.

Preheat oven to 350 degrees.  Combine chicken and 1/2 the green chile sauce.  Heat tortillas in microwave to soften.  Fill each tortilla with chicken mixture and little bit of remaining cheese.  Roll up and place seam side down in 13x9 pan.  Pour remaining sauce over enchiladas.  Bake 20 mins uncovered.

Serve with sour cream, tomatoes, and lettuce.

Notes:

- If you make as casserole - lay tortillas on the bottom of pan, then layer chicken, green chile sauce, and cheese.  Repeat layer and finish with torillas on top and a little sauce to cover. IF you decide to make the Green Chile Enchiladas in a casserole form, then do not mix half the sauce with the chicken.  Just layer the tortillas, shredded chicken, sauce, and cheese.

- Sauce can be prepared and refrigerated for 24 hours

Nancy's Take:  Yummy!!  This was a great way to use up a rotisserie chicken - they are my best friend!  It was pretty darn spicy - might not need the can of HOT I used - all mild would probably be fine.  I also accidentally used flour tortillas and they were fine.  I really liked it - did not try to give it to the girls - too spicy.  The enjoyed the chicken - I saved them some.  They always love rotisserie chicken!!

Dave's Take:  This dish was rather interesting.  First of all, I can't help but compare it to one of my favorite dishes which is buffalo chicken enchiladas.  This was no buffalo chicken enchiladas and the first night we ate this I think it was actually a bit too spicy.  But strangely enough, when we put away the extra and warmed up the left overs the next day it was so much better.  I don't know what happens to casserole type foods and how a day in the fridge helps release their hidden goodness but this was certainly the case this time.  I think next time I'll ask Nancy to make this ahead of time and let it sit in the fridge for a couple of days before serving.

Arroz con Pollo

If you don't speak Spanish, you might not know today I made Rice with Chicken - or I would say Chicken with Rice.  The recipe is from a friend that is from Cuba - so she knows how to make this kind of thing!  I've tried hers and don't really know if mine was the same, but I seem to be getting ahead of myself.................

Nancy's Take:  I liked it.  I wanted more.  I used self restraint.  I think it would also be good if you added artichokes and maybe even some other veggies.  I might also use a  but more spice.  I do better when the recipe tells me how much to use - none of this pepper, oregano business - how much??  Next time, I'd add more - and probably use a rotisserie chicken - that would save time.  I used thighs tonight.

Dave's Take:  This was a dish I first got to try around Christmas.  When I had this for dinner I remembered that I didn't really like it then either.  I've been sort of a stick in the mud about these new recipes lately, but just being honest.  I think one thing that could make it better is to use white meat chicken instead of the thighs.

I (Nancy) want to label this a good - or maybe an okay.  Dave wants it labeled a yuck.  He's a yuck.

Chicken Tikka Masala

This recipe is one of our favorites.  It is a mildly annoying to make - so many ingredients and takes a while to make.  But, this time I tried to do as much in advance as possible, and that helped.  Even just measuring out spices and cutting the onion ahead of time.  It is one of Dave's all-time-favorites!  The gets super excited when I make it.  It is copied from Cooks Illustrated.
 
1/2 teaspoon cumin                                             
1/2 teaspoon coriander                                         
1/4 teaspoon cayenne pepper                                    
1 teaspoon salt                                                
2 pounds chicken breasts - skinless                            
1 cup plain yogurt                                             
2 tablespoons vegetable oil                                    
2 cloves garlic - minced - or crushed                          
1 tablespoon fresh grated ginger       
                        
SAUCE                                                          
3 tablespoons vegetable oil                                    
1 medium onion - diced finely                                  
2 cloves garlic - minced or crushed                            
2 teaspoons fresh grated ginger                                
1 serrano chile - ribs and seeds removed - flesh minced        
1 tablespoon tomato paste                                      
1 tablespoon garam masala                                      
28 ounces crushed tomatoes                                     
2 teaspoons sugar                                              
1/2 teaspoon salt                                              
2/3 cup heavy cream                                            
1/4 cup chopped cilantro                                       

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

West African Chicken and Peanut Stew with Chiles, Ginger, and Green Onions

Just the name of this dish made me want to try it.  It is actually a South Beach Diet recipe.  But, it looked yummy to me.  I don't know what to expect, but it sounds yummy!  Probably to be served with rice - not that SB Diet people eat rice........

1-2 T olive or canola oil (the recipe called for 2 T, but I think you could use less)
1/4 cup finely diced red onion (could also use regular onion)
1 T finely minced fresh ginger root
2 tsp. finely minced jalapeno

salt to taste (I used about 1/2 tsp. Kosher salt)
1 tsp. chile powder
1 cup chicken stock (chicken broth from a can is fine)
1/2 cup chunky peanut butter (use natural peanut butter without added sugar for South Beach Diet)
2 T tomato paste
1 T cider vinegar
3 cups diced, cooked chicken (I used Costco Rotisserie)
fresh ground black pepper to taste
3-4 green onions (scallions) thinly sliced

Finely chop the red onion, ginger, and jalapeno, and roughly chop the chicken. Heat oil in a heavy pan, add finely diced onion, ginger, and jalapenos, season with salt, and saute about 2 minutes. Add the chile powder, stir into other ingredients, and saute about 1 minute more.

Add chicken stock, peanut butter, tomato paste, and apple cider vinegar, stir, and bring to a slight boil. As soon as it starts to boil, lower heat to a very gentle simmer, add roughly chopped chicken, gently stir to combine, and let simmer 10-15 minutes. (Resist the urge to stir it very much, or the chicken will shred apart, which you don't want here.)

While mixture simmers, wash, dry, and slice green onions. After 10-15 minutes, gently stir again if the oil from the peanut butter has separated. Serve hot, with a generous handful of green onion slices on each serving.

Nancy's Take:  I normally don't cook with peanut butter - I swear!  This was a good dish.  Not a favorite, but good.  I'd make it again - but not too often.  It went well with rice and peas.  And, the kids liked it.... which is always a plus!!

Dave's Take:  This was pretty good.  I don’t think I would ask for it, but if Nancy planned it for dinner and told me we were having peanut chicken stew I’d not complain.  The consistency was good for a stew.  Not too thin or too thick… just right.  I think Nancy didn’t add a jalapeño pepper because I forgot to get that from the store.  I wonder how that would have changed the dish.  Next time (and I think there should be a next time) we need to make sure to add the jalapeño.

Buffalo Chicken Casserole

Tonight I wanted something spicy. Something you enjoy but don't want to eat an entire pan of - we're watching portions!

½ cup uncooked regular long-grain white rice
1 cup water
1 tablespoon olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into thin strips
2 medium stalks celery, thinly sliced (1 cup)
1 can (14.5 oz) stewed tomatoes, undrained
½ cup buffalo wing sauce
¼ cup blue cheese dressing

1. Preheat oven to 350°F. Cook rice according to package instructions; about 20 minutes. Warm oil in a 12-inch skillet over medium-high heat. Add chicken and celery to the oil and cook for about 7 minutes, stirring frequently, and remove from heat when the chicken has no more pink. Cut up tomatoes in the can, and stir into the chicken mixture along with the wing sauce.

2. Spoon cooked rice into an 8-inch square baking dish. Spread chicken mixture over the rice without stirring.

3. Bake for 25 minutes or until hot in center. Add dressing to the top before serving.

Nancy's Take: Well, I didn't want seconds.  I didn't really want to finish what I started!  I'd never make it again and didn't find many redeeming qualities about this dish.  The chicken got too dried out - I think being "cooked" twice.  And, it all tasted the same - one note - and not a tasty note.  Boo hoo.

Dave's Take: Sometimes food is just a vehicle to enjoy a sauce (think french fries and ketchup, or pancakes and syrup).  This seemed sort of like that.  The Buffalo sauce really saturated the rice and was very overpowering.  I don't have anything against Buffalo sauce, but this dish was was WAY to much of one single strong flavor.  I did not ask for a second helping of this either.