August 18th, 2010 | Chicken | No Comments »
As you know, tomatoes are at their peak this time of year. As wonderful as they are served freshly sliced in a caprese salad, per esempio, it's really not a tragedy to simmer them into a thick marinara sauce. In fact, doing so concentrates their already sun-condensed sugars even more to create a lusciously sweet tomato sauce that you would
swear had a teaspoon of sugar tossed in for good measure. But the...
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June 1st, 2010 | Chicken, Yankee Cook Recipes | No Comments »
We had friends over this weekend to barbecue and one friend requested that we incorporate my Maple Teriyaki Sauce into the meal somehow. I decided to marinate chicken breast in the sauce and grill it on skewers.
The meat tenderizes and brines as it marinates in the teriyaki sauce. Maple flavor absorbs hints of smoke from the barbecue and fresh ginger adds just a en...
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May 19th, 2010 | Cheese, Chicken, Yankee Cook Recipes | No Comments »
Boneless skinless chicken breast is known for being a good source of lean protein, which is just great for boneless skinless chicken breast. However, what lies behind this truth is a seedy underbelly: a mean reputation for being bland and dry. [Shriek!] I like to un-enhealthify things with that kind of reputation. It's like I've said about wonderfully healthy, but sometimes un-loved vegetables like...
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March 1st, 2010 | Chicken, Soup, Yankee Cook Recipes | 3 Comments »
Somehow, whenever I'm feeling under the weather, no matter how tired I may feel, I find myself in the kitchen making this soup. Partly because for me, cooking is a relaxing activity and I hardly notice the effort, but also because I see chicken soup as a valid cold remedy. Honey doesn't hold a candle to schmaltz in soothing a sore throat.
The thing with using chicken soup as a cold remedy is that not ...
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February 9th, 2010 | Chicken, Salad, Yankee Cook Recipes | No Comments »
Whenever I roast a chicken, we always have lots of meat left over. Reheating is fine, but not ideal because the meat tends to dry out.
This recipe makes good use of the leftover dark and white meat from roasted chicken without the nee...
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January 19th, 2010 | Chicken, Yankee Cook Recipes | No Comments »
While boneless skinless chicken breast can sometimes be dull and dry, this recipe is not. Brining meat helps to soften the muscle tissue and leads to a more tender and moist texture.
As the chicken soaks in brine, the dried sage reconstitutes, infusing the water and lending a subtle flavor to the chicken. The olive oil also imparts its flavor on the chicken, in addition to keeping the meat fro...
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December 22nd, 2009 | Chicken, Sauces, Yankee Cook Recipes | 2 Comments »
Chicken au Naturel gets its name from its simplicity. Sure, chicken can be roasted with all sorts of herbs and spices that will lend additional flavor to the bird, but sometimes it's nice to let the flavor of the meat speak for itself. This recipe uses just butter, salt and pepper. The key to getting the chickeny-ness out of the chicken without a rotisserie is to flip it every so oft...
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November 12th, 2009 | Chicken, Sauces, Yankee Cook Recipes | No Comments »
I'd never seen a dried chipotle pepper until last week. As much as I enjoy criticizing its overuse in recent years, I'd never actually cooked with chipotle. Since it was available at that moment, I picked some up without a plan. Then, over the weekend our cilantro plant was looking a little heavy for its new pot, so I decided to prune it back and make guacamole.
What's better than guac and chips? Guacamole and tos...
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November 4th, 2009 | Chicken, Seafood, Soup, Yankee Cook Recipes | No Comments »
Back when we used to live in a more urban area, my husband and I liked going to a local Malaysian restaurant for Prawn Mee and Tom Yum soups on rainy Sundays. It's been a while since we've had a nice spicy, fishy noodle soup, so I thought I'd try to make my own at home using the curry paste left over from the
tofu curry I made a while ago.
Once again, I'm not claiming this to be in ...
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As you know, tomatoes are at their peak this time of year. As wonderful as they are served freshly sliced in a caprese salad, per esempio, it's really not a tragedy to simmer them into a thick marinara sauce. In fact, doing so concentrates their already sun-condensed sugars even more to create a lusciously sweet tomato sauce that you would swear had a teaspoon of sugar tossed in for good measure. But the...
We had friends over this weekend to barbecue and one friend requested that we incorporate my Maple Teriyaki Sauce into the meal somehow. I decided to marinate chicken breast in the sauce and grill it on skewers.
The meat tenderizes and brines as it marinates in the teriyaki sauce. Maple flavor absorbs hints of smoke from the barbecue and fresh ginger adds just a en...
Boneless skinless chicken breast is known for being a good source of lean protein, which is just great for boneless skinless chicken breast. However, what lies behind this truth is a seedy underbelly: a mean reputation for being bland and dry. [Shriek!] I like to un-enhealthify things with that kind of reputation. It's like I've said about wonderfully healthy, but sometimes un-loved vegetables like...
Somehow, whenever I'm feeling under the weather, no matter how tired I may feel, I find myself in the kitchen making this soup. Partly because for me, cooking is a relaxing activity and I hardly notice the effort, but also because I see chicken soup as a valid cold remedy. Honey doesn't hold a candle to schmaltz in soothing a sore throat.
The thing with using chicken soup as a cold remedy is that not ...
Whenever I roast a chicken, we always have lots of meat left over. Reheating is fine, but not ideal because the meat tends to dry out.
This recipe makes good use of the leftover dark and white meat from roasted chicken without the nee...
While boneless skinless chicken breast can sometimes be dull and dry, this recipe is not. Brining meat helps to soften the muscle tissue and leads to a more tender and moist texture.
As the chicken soaks in brine, the dried sage reconstitutes, infusing the water and lending a subtle flavor to the chicken. The olive oil also imparts its flavor on the chicken, in addition to keeping the meat fro...
Chicken au Naturel gets its name from its simplicity. Sure, chicken can be roasted with all sorts of herbs and spices that will lend additional flavor to the bird, but sometimes it's nice to let the flavor of the meat speak for itself. This recipe uses just butter, salt and pepper. The key to getting the chickeny-ness out of the chicken without a rotisserie is to flip it every so oft...