All posts tagged chicken

By Jessica | January 3, 2010 | In The News, Main Courses, Other People's Recipes, Projects, Recipes | 1 Comment

Saw Food, Inc. Kill me now.

My New Years resolution (besides working this fat ass out) is to shop at more farmers markets and eat smaller portions with the goal of being a bit more conscious of my consumption. Ima also do my best to plan out meals so I can double up on the ingredients I buy. How many times does your recipe call for scallions, you buy the bunch, use half, and throw the rest out a week later? So yeah, that shit cannot be happening.

Here is mine and B’s meal plan this week, all different meals that use many of the same ingredes:

Bright and Spicy Citrus Salad Over Rice

That Soba Noodle / Shiitake / Spinach jam on the NYTimes most emailed list for the past couple days.

B and I used to wok up some rice on the daily, haven’t in a while, looking to get back to our roots with some Pork Fried Rice. (wok, peanut oil, chopped pork chop, cooked rice (brown?), cabbage, carrot, siracha, sesame oil, cilantro, basil, bam.)

Although I get my Ashe on, on the reg, I also got a need for the chipotle to hit that tongue as well. I’ll be doing this poached shredded chicken breast with chipotle dressing this week as well.

Oh, and something with a sweet potato. All yall healthy people been squawkin about this shit for a while, I really wasn’t down, but I’m going to try it for lunch. I’ll let ya know how it goes.

By Jessica | February 3, 2009 | Recipes, Snackin, Salads and Apps | 1 Comment

Recently was the super bowl and boy was I bored once I got full. Sunday morning I searched around to see who’s house I could invite myself over to and therefore have an excuse to cook my little football hating heart out. I do kinda remember when some guy ran 100 yards but I think that was about when I was lapsing into a food coma and getting cozy with my 2nd bud (hey – when in rome).

I brought 9 Layer Taco dip and Buffalo Style Chicken Fingers. I’m not going to lie – i enjoy ripping the meat off a bone but sometimes a good piece of frank’s red hot-marinated chicken breast can do me right.

For your next boy party, serve this shmack up. And by the way, don’t try to gourmet this recipe all up – it’s supposed to be proletariat. DONT MAKE me turn this car around.

9 Layer Taco Dip
4 oz of cream cheese
4 oz of sour cream
1 paper packet of taco seasoning
16 oz of refried beans
4 cups of shredded iceberg lettuce (if I even see you going to mesclun, arugula or bib, I swear to god…)
2 tomatoes, seeded and chopped
1 small red onion, finely chopped
3 cups of good ol fashion, shredded yellow cheddar cheese
8 oz of canned, sliced black olives (put them kalamatas away right now)
8 oz of canned pickled jalapenos
a big oh bag of corn ships
Serves me or 10.

Mix the cream cheese and sour cream together and add half the packet of seasoning – you can add this to taste. In a 12x16ish pan, spread the creme cheese mixture evenly across the bottom with a spatula. Microwave the beans for 45 seconds to make them soft and pliable but not hot. Spread over the cheese. Then layer in the following order: lettuce, tomato, onion, cheddar, olives and top with jalapenos to taste. Serve with chips.

Buffalo Chicken Fingers
4 chicken breasts
frank’s red hot
bread crumbs
fryin oil
1 tablespoon of butter
more franks red hot
cayenne powder if you nastay
Serves me or 10.

To All You Fake Ass Buffalo Wing Mutherhumpers:
First of all, if you aren’t using franks red hot or something that has vinagar and cayenne and butter, You Are Not Making Buffalo wings. What is up with bars that serve “buffalo wings” and then come out the kitchen with a freaking plate of sweet and sour wings. Or BBQ wings. Or fried wings. It makes me want to shove a wing right up your… <Say to myself… breathe… it’s just chicken.>

So… you are going to have to cut your chicken in chunks that are about 2 inches by 2 inches by 1 inch ish. You aren’t going to get even pieces but try. Throw the chunks into a glass bowl and toss in franks red hot sauce to coat. Add some cayenne if you want fire mouth. Without it you will have “mild” and who in the sam hell wants that? Let marinate in the fridge at least an hour.

After an hour, coat each piece of chicken in bread crumbs and lightly fry in a pan with hot hot hot oil. Fry for 2 minutes on each side and place on a baking sheet. When done fryin, bake the chicken at 350 for 15 minutes.

To make a buffalo dipping sauce, add one tablespoon of butter to 1/2 a cup of franks red hot and heat in a micro or on the stove top till the butter melts. Add cayenne till satisfied. I got about 2 tablespoon for hot – but I could see going hotter. I mean, I’m not a pussy.

By Jessica | October 20, 2008 | Main Courses, Projects, Recipes, Snackin, Salads and Apps | 2 Comments

B and I (yeah, he’s B now) had the old crew over to ours for taco munching and tequila drinking and boy, it was quite the fiesta. After the major cleaning we gave the place, we spent hours prepping for the 11 guests to enjoy a sit down taco dinner. For the “vegetarians” we made fish. But the winner, and the to make, was for def, the pernil. Secret family recipe below. Until then, see what we did for Tomatillo Salsa, Mango Salsa, Pico de Gallo, Roast Corn, Guacamole, Lime and Cilantro Marinated Tilapia, and Chicken Breast with Lemon. We served these dishes with tons of small flour tortillas, lime wedges, shredded red cabbage, sliced radish, and Goya yellow rice (shut up).

Tomatillo Salsa
First of all, if you don’t know about tomatillos, I suggest to you get to the store quick and eat as many as you can. Tomatillos are cuties cause they look like hard little green tomatoes but are then wrapped in a lovely gift paper of leaves. Second of all, they taste like strong tangy tomatoes. Basically, tomatillos kick the ass out of regular old tomatoes. Here we go.

6 tomatillos
1 garlic clove
1 jalapeno
1 long green pepper
1 habanero, seeded
juice of 1/2 lime
salt
Makes about 1 cup

I don’t normally suggest using food processors cause I know yall don’t all have em, but I’m sorry, cause you need it for this. Process the garlic first so you know that it is as small as it’s going to get. You don’t want to be waking up next to the person that chomped into a hunk of raw garlic. Quarter your tomatillos, roughly chop your three peppers and toss them all into the processor. Blend till you have a watery consistency. Sit back and hate yourself for not knowing about tomatillos til now.

Mango Salsa

Not usually a sweet eater but I figured someone would be at the partaay so we had to do something for those weirdos. Mango salsa was the answer and answer it was.

2 mangos, chopped
1 small red onion, chopped
1 small handful of cilantro, chopped
1 jalapeno, finely chopped
juice of one lemon
Makes 4 cups

Um? Add together and stir? This went great with chips or on the pork.

Pico de Gallo
Look, nobody is shocking you here. This Pico is very traditional, but that’s the way we like it here. I dare you to send me a better recipe with heirloom tomatoes. Dare you.

12 plum tomatoes, seeded and chopped
2 vine tomatoes, seeded and chopped
4 jalapenos, finely chopped
1 mega red onion, finely chopped
1 handful of chopped cilantro
juice of 1 lemon and 1 lime
salt to taste
Serves a butt load of people, about 6 cups

Um, add together and stir. Der.

Roast Corn

I’m not saying I’m cool cause I do my corn mexican style cause everybody and their moms does it mexican style. I’m saying I’m cool cause you’re reading this. Nah! Jay Kay! Read this and eat this.

6 ears of corn
juice of one lime
2 tbl of mayo
1/4 cup of parmesan
1 tbl of cayenne
1 tbl of paprika
salt to taste
Makes 5 cups

Husk and boil your corn for 5 minutes. Let it completely dry and place ears on hot hot hot grill pan. Let blacken for as much patience as you have. Maybe 3 minutes per side. Cut the kernels off the ears and add to a mixing bowl. Add the remaining 6 ingredients. Serve hot or warm. Good as a side or in the tacos.

The guacamole was outstanding. Stay tuned to More Meat for the recipe on that from guest meater, K.

Lime and Cilantro Marinated Tilapia
Fish tacos are possibly my fave thing, but these were just alright. Next time I would use a different fish so you got chunks instead of shreds. Regardless, here is the stupid recipe.

6 tilapia filets
1 jalapeno, finely chopped
juice of 1 lime
1 small handful of chopped cilantro
a dash of paprika
salt and pepper

These babies are getting grilled. About 45 minutes to and hour before you throw em on, add the last 4 ingredients to the fishes in a bowl and let them marinate. When your grill is nice and hot, throw them on for about 4 minutes on one side and 30 seconds on the other. Just by removing the fish from the pan, it will fall apart over the serving plate. This went well with the guac.

Chicken with Lemon
Look, nobody likes chicken but it’s just gotta be on the table when 11 are sitting because you don’t know who the pork haters are going to be. Hence the chicken. But I will say, B masterfully grilled up a 4-foot pile of thinly sliced chicken filets.

6 chicken breasts, thinly sliced
juice of two lemons
salt and pepper
Each breast makes about 6 small tacos

Marinate the chicken with the lemon, salt and pepper for about a half hour prior to grilling. Slam the breasts onto the grill. You know they are done when they turn white. Once removed, cut into thin slices and garnish with some more lemon. (I promise to get more inventive next time – I’m putting myself to sleep.)

Pernil

Pernil is puerto rican style roast pork. The beauty of this style is the textures, combining a falling-off-the-bone inside with a crispy pig skin on the outside. I’m not saying this isn’t going to make your heart explode, but I am saying this is going to make your heart filled with love for whoever put it in your mouth.

Secret Family Recipe Here.

Seacrest Out.

By Jessica | September 27, 2008 | Main Courses, Recipes | No comments

I guess I been getting my asian on lately. Got a wok. Now, usually, I am mo patient in the kitchen and I enjoy the projects. But when seasoning my new wok, I thought I would chuck the fiery ass iron out the window onto someone’s cabesa. Lucky R came to my rescue and finished it up for me. Basically, when seasoning a wok, after the initial washing and drying, you wanna wipe a thin coat of veg oil and over a low flame, and heat the metal so it absorbs the oil. First of all, you got to do this 4 times before using. Second of all, if you want an even browning, you have to hold it over the flame to get the sides, I swear you have to be freakin brooke hogan to do that shiv. But you know what? It was worth it, sore arms and all cause shortly after the seasoning debackle, we made some very serious fried rice.

Fried Rice with Carrots, Snow Peas, Chicken and Egg

3 cups cooked white rice (I dare you to try it with brown rice)
handful of snow peas, knotty bits at the end chopped off
1 chicken breast, cubed
1 carrot, sliced
1/2 cup white onion, chopped
2 eggs
1/4 cup tamari sauce (or more if you are into salty)
1/8 cup sesame oil (or more if you are obsessed with that flavor like I am)
sirachi to taste
veg oil for frying
This serves two.

Have all your ingredients cut, ready and accessible cause this shiv is going to go fast like a girl gone wild.

Heat your wok. When the veg oil starts to smoke, throw in your onion and stir like a madman. After 30 seconds, throw in your chicken. It will start to turn white immediately. After 1 minute, add your carrots. One minute later, the snow peas, all the while stirring furiously. When the heat gets back up, toss in your rice. Add tamari, sesame sauce and sirachi. When everything seems to be tasting delicious, make a hole in the middle of the pan and drop your eggs directly onto the wok. Left them fry a bit by continuously giving them real estate on the pan. As the egg hardens, scrape and add to the rice and veg in the pan. Do this until the egg is fully cooked.

Serve immediately in a big ol’ bowl. Offer your guests extra sirachi just in case they like fire mouth.

The key is to have very high heat, so you cook quickly, sear the outside, mainstain crispy veg and make hot food. That’s why the wok is so dope. Hey China, thanks for the wok (you can keep the milk).

By Jessica | September 13, 2008 | Main Courses, Recipes | 2 Comments

In a short-lived attempt to eat less red meat, I been cookin the hell out of some chicken. Chicken is fun to cook with cause you can make it be anything you want. Blank freakin canvas, I always say. So, I thought I would get creative and make up a good ol sarnie. Check yourself before you wreck yourself.

Grilled Chicken Sandwich with Pickled Carrots, Watercress and Chipotle Yogurt

thin chicken breasts
juice of 1 lemon
carrots, shredded
the brine of your favorite spicy pickle
watercress
1 10oz plain yogurt (get the kind with active cultures cause they’re good for the vagina)
1 tbs chipotle seasoning
1 tsp cayenne pepper
delish bread of your choosing
salt and pepper to taste
oil for your grill

This serves 2.

Salt, pepper, and squirt lemon juice your chicken cutlets. Toss em on a stovetop grill. Now. This is very important, so listen up. If you want those cool ass grill marks on your meat like you see in the movies, drop your meat on the grill and let it chill for a few minutes. Don’t be all up in its face and moving it around and such or you’ll never sear those precious stripes. Leave it alone.

Anywho. If your chicken was pounded thin or cut thin, it will grill for about 4 minutes on each side, so you better get to workin.

Shred your carrots with the widest shredder you got. Grab your favorite pickles from the fridge. Mines For. Sure. are McClures Spicy Pickles. Hoe Man. Go Get urselves some now.

Anywho. Grab your favorite pickles from the fridges and pour some of the brine over your carrots. Ideally, you would have done this the day before. But, if you’re like me, you didn’t, and the carrots are more mild than you’d like. Set aside.

Grab your yogurt. Throw in the chipotle and cayenne. Mix well. Set aside.

Wash the watercress and dry well.

Cut your bread, throw on a healthy amount of watercress, add the chicken, then the carrots, then the yogurt. Eat and complain that the yogurt was only ALRIGHT. On the real, I would maybe try a different sauce for this. Got any good ideas? Maybe cayenne and paprika? Maybe substitute the yogurt with mayo and use less? Dunno, but don’t lie… that sammich looks real nice.

By Jessica | September 9, 2008 | Main Courses, Recipes | No comments

Things that I love include jerk sauce, grillin and farmers market veggies. R and I made a meal last night in 10 minutes flat. In fact, it took longer to eat it than it did to make it. Check it.

Jerk Chicken Burgers and Green Beans with a Mustard Soy Sauce

1.5 – 2 lbs of ground chicken meat, essentially you want two servings worth
1 tbs of that magic jerk sauce I sweat or any jerk sauce you sweat
burger fixins such as lettuce, tomato, onion, etc
your fave burger bun, we did semolina with sesame from the bakery
2 handfuls of green beans
1 heaping tbs of dijon or brown mustard
1/4 cup soy sauce
This serves two.

Mix your chicken and jerk with your fingies well, but do it lightly or the meat will get tough. Form some large patties and place on the grill. We used the one on the stove top. Cook for 6 minutes on each side. While cooking, gather your burger fixins and place the meat. This burger is good with ketchup.

While this is going on, steam your beans lightly – you want them to stay crispy. Mix your soy and mustard. Sauce the beans. Eat. Think about your delicious and juicy, fat-free meal, ya skinny mini.