Tag: photos

Honey, Lime, and Sriracha Chicken Skewers

by Pam on January 15, 2014

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I decided to make some sweet and spicy Asian chicken skewers for dinner. I found a terrific recipe on Once Upon a Chef^[1] that looked delicious. I adapted it a bit so it wouldn’t be too spicy for my kids. I marinated the pieces of chicken, skewered them, then cooked them in my grill pan. I served a little bit of the reserved marinade as a sauce over the cooked skewers. The meat was tender and flavorful – I loved the marinade. The skewers were a big hit with everyone and we gobbled them all up – no leftovers. This chicken paired nicely with the Sesame Garlic Wilted Spinach^[2].

Combine the honey, soy sauce, lime juice, oil, lime zest, garlic, ginger, and sriracha sauce together in a bowl. Blend with an immersion blender until creamy. Remove 2 tablespoons of marinade to a dish;set aside for later use. Add the pieces of trimmed chicken to the marinade; mix until evenly coated. Seal with plastic wrap and place into the refrigerator to marinate for 6-24 hours.

Remove the chicken from the refrigerator 15 minutes prior to cooking. Thread the pieces of chicken onto skewers, folding the pieces in half if they are long and thin. Heat a large grill pan, that’s been coated in cooking spray, over medium high heat. Add the chicken skewers to the HOT pan. Reduce the heat to medium and cook for 8-10 minutes. Flip the skewers and continue cooking for another 8-10 minutes, or until the chicken is cooked through. Remove from the pan and place on a serving plate. Sprinkle the top with fresh cilantro and serve with the reserved marinade. Serve immediately. Enjoy.

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Honey, Lime, and Sriracha Chicken Skewers

Yield: 4

Prep Time: 6-24 hour marinating time

Cook Time: 18-20 min.

Ingredients:

2 tbsp honey
1 1/2 tbsp soy sauce
1 1/2 tbsp fresh lime juice, from 1 lime
1/2 tbsp vegetable oil
1/2 teaspoon lime zest, from half of a lime
2 small garlic cloves, peeled and roughly chopped
1 tsp fresh ginger, peeled and roughly chopped
1 tsp Sriracha sauce (more, to taste, if you want it spicier)
1 lb boneless skinless chicken thighs, trimmed and cut into 2-inch chunks
2 tbsp chopped cilantro, plus more for garnishing platter

Directions:

Combine the honey, soy sauce, lime juice, oil, lime zest, garlic, ginger, and sriracha sauce together in a bowl. Blend with an immersion blender until creamy. Remove 2 tablespoons of marinade to a dish;set aside for later use. Add the pieces of trimmed chicken to the marinade; mix until evenly coated. Seal with plastic wrap and place into the refrigerator to marinate for 6-24 hours.

Remove the chicken from the refrigerator 15 minutes prior to cooking. Thread the pieces of chicken onto skewers, folding the pieces in half if they are long and thin. Heat a large grill pan, that’s been coated in cooking spray, over medium high heat. Add the chicken skewers to the HOT pan. Reduce the heat to medium and cook for 8-10 minutes. Flip the skewers and continue cooking for another 8-10 minutes, or until the chicken is cooked through. Remove from the pan and place on a serving plate. Sprinkle the top with fresh cilantro and serve with the reserved marinade. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Once Upon a Chef

References

^{^} Once Upon a Chef (www.onceuponachef.com)
^{^} Sesame Garlic Wilted Spinach (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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https://gordon-ramsay-recipe com/preparation/honey-lime-and-sriracha-chicken-skewers html

Greek Chicken Salad with Homemade Croutons

by Pam on February 11, 2013

I wanted to make a salad to serve with the Fire Roasted Tomato Soup with Homemade Croutons^[1] for dinner. I decided to add some sliced chicken to the salad to make it hearty and filling. I used homemade croutons^[2] to this salad and used leftover Fran’s Vinaigrette^[3] to dress this salad. I loved the combination of the spicy pepperocini’s with the tangy olives, salty feta, crunchy croutons, and tender chicken. It was a fantastic salad filled with great flavors and textures that my whole family enjoyed. It paired nicely with our tomato soup.

Make the homemade croutons – see recipe here^[4].

Make Fran’s Vinaigrette – see recipe here^[5].

Preheat the oven to 425 degrees.

Heat the olive oil in an OVEN PROOF skillet over medium-high heat. Season each side of the chicken breasts with sea salt, freshly cracked pepper, oregano, and garlic powder, to taste. Place the chicken in the HOT skillet and cook for 4 minutes, until golden brown. Flip and continue cooking for 4 minutes. Place the OVEN PROOF skillet into the oven and bake for 10 minutes or until chicken has cooked through. Remove from the oven and place on a cutting board to rest for 5 minutes before slicing into bite size pieces.

Place the lettuce into a large bowl and top with the bell pepper, pepperocini slices, kalamata olives, feta cheese, homemade croutons, and sliced chicken. Drizzle some of the vinaigrette on top, to taste, and toss to coat evenly. Serve immediately. Enjoy.

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Greek Chicken Salad with Homemade Croutons

Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

1 tsp olive oil
2 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
Oregano, to taste
Garlic powder, to taste
4 cups of romaine lettuce, chopped
2 baby bell peppers, sliced (Red & yellow)
2 tbsp pepperocini slices
2 tbsp kalamata olives, sliced
2 tbsp feta cheese
Homemade croutons (see recipe link above)
Fran’s vinaigrette, to taste (see recipe link above)

Directions:

Make the homemade croutons – see recipe link above.

Make Fran’s Vinaigrette – see recipe link above.

Preheat the oven to 425 degrees.

Heat the olive oil in an OVEN PROOF skillet over medium-high heat. Season each side of the chicken breasts with sea salt, freshly cracked pepper, oregano, and garlic powder, to taste. Place the chicken in the HOT skillet and cook for 4 minutes or until golden brown. Flip and continue cooking for 4 minutes. Place the OVEN PROOF skillet into the oven and bake for 10 minutes or until chicken has cooked through. Remove from the oven and place on a cutting board to rest for 5 minutes before slicing into bite size pieces.

Place the lettuce into a large bowl and top with the bell pepper, pepperocini slices, kalamata olives, feta cheese, homemade croutons, and sliced chicken. Drizzle some of the vinaigrette on top, to taste, and toss to coat evenly. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Fire Roasted Tomato Soup with Homemade Croutons (www.gordon-ramsay-recipe.com)
^{^} homemade croutons (www.gordon-ramsay-recipe.com)
^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} homemade croutons – see recipe here (www.gordon-ramsay-recipe.com)
^{^} Fran’s Vinaigrette – see recipe here (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Chicken Thigh Piccata

by Pam on January 9, 2014

I usually use this recipe for Chicken Piccata^[1] but this time I wanted to try making it by using chicken thighs and Italian seasoned panko. I kept it healthy by using an egg white wash and just a little bit of olive oil when cooking. The thighs were moist and tender on the inside and crisp and lemony on the outside. We all gobbled this chicken right up. It paired nicely with the lemon and basil noodles (to post soon) and a green salad. It was a healthy and delicious meal that we all enjoyed.

Place the egg white in a bowl; whisk. Place the Italisan seasoned panko crumbs on a plate. Remove any excess fat from the chicken thighs.

Heat half of the olive oil in a large skillet over medium heat. Once the pan is HOT, dip the chicken into the egg white then place on the panko crumbs; flip to coat evenly. Place into the hot pan; repeat, cooking in batches if needed. Season the chicken in the pan with sea salt and freshly cracked pepper, to taste. Reduce heat to medium and cook for 7-8 minutes or until crisp and golden brown; flip the chicken over. Add the other half of the olive oil into the pan then swirl to coat the bottom of the pan and the chicken. Cook for 7-8 minutes or until cooked through. Remove the chicken from the pan and place on a plate with a loosely placed tin foil tent.

Add 1 teaspoon of olive oil to the pan then add the minced garlic. Cook, stirring constantly, for 30 seconds. Add the chicken broth, lemon juice, lemon zest, and capers then season with sea salt and freshly cracked pepper, to taste. Cook to a boil for a few minutes to reduce. Add the parsley to the sauce then place the chicken and it’s juices back into the pan. Reheat the chicken for a few minutes then serve with sauce drizzled over the top. Enjoy.

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Chicken Thigh Piccata

Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Ingredients:

1 egg white
1/2-3/4 cup of Italian seasoned panko crumbs
2-3 tbsp olive oil (plus 1 teaspoon), divided
5 boneless skinless chicken thighs, excess fat removed
Sea salt and freshly cracked pepper, to taste
2 cloves of garlic, minced
1 cup of chicken broth
Juice from 2 small lemons
Zest from 1 lemon
1 tbsp capers, drained
1 tbsp fresh parsley, chopped

Directions:

Place the egg white in a bowl; whisk. Place the Italisan seasoned panko crumbs on a plate. Remove any excess fat from the chicken thighs.

Heat half of the olive oil in a large skillet over medium heat. Once the pan is HOT, dip the chicken into the egg white then place on the panko crumbs; flip to coat evenly. Place into the hot pan; repeat, cooking in batches if needed. Season the chicken in the pan with sea salt and freshly cracked pepper, to taste. Reduce heat to medium and cook for 7-8 minutes or until crisp and golden brown; flip the chicken over. Add the other half of the olive oil into the pan then swirl to coat the bottom of the pan and the chicken. Cook for 7-8 minutes or until cooked through. Remove the chicken from the pan and place on a plate with a loosely placed tin foil tent.

Add 1 teaspoon of olive oil to the pan then add the minced garlic. Cook, stirring constantly, for 30 seconds. Add the chicken broth, lemon juice, lemon zest, and capers then season with sea salt and freshly cracked pepper, to taste. Cook to a boil for a few minutes to reduce. Add the parsley to the sauce then place the chicken and it’s juices back into the pan. Reheat the chicken for a few minutes then serve with sauce drizzled over the top. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Chicken Piccata (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)