Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posts tagged ‘chicken recipes’
Posted: February 24th, 2014
Parade magazine caught my eye with this one on their weekly newsletter. Huge hit at home.

Parade magazine caught my eye with this one on their weekly newsletter. Huge hit at home.

The headline for this recipe for Fast Chicken Enchiladas was “Make These Chicken Enchiladas in 10 Minutes.” Yeah, well, no. Obviously, you can’t make enchiladas in 10 minutes, but I read it anyway, intrigued.
They mean the prep. Apparently the 20 minutes it has to spend in the oven don’t count.
But even knowing this, I forged ahead. We love Tex-Mex at my house, and I was emotionally committed before I knew it.
The only trouble was I was in Conneaut when I shopped, and tomatillos were nowhere to be found. It called for 7 of the fruit that has taken up residence in any supermarket. But at my diminutive market, I couldn’t even find them canned or frozen.
I could find, however, Frontera brand tomatillo salsa. Not only did that work, it was better than if I’d found them fresh, because it was all loaded up with onions and spices. Also, no chopping. Only a whirl in the blender. I didn’t even need to puree it, but not doing that felt like pushing the cheating envelope too far. Next time, and there will be a next time, I will not bother with the blender. You could also just use green enchilada sauce. Same thing, really. Just smooth and not chunky.
I added this dish to my growing list of amazing stuff you can make with a rotisserie chicken.
Ba-Gock!!

Posted in: Uncategorized
Posted: January 17th, 2014
This lightened up version of simple, old-fashioned chicken and biscuits from Martha Stewart, looks promising for my upcoming slow Saturday.

This lightened up version of simple, old-fashioned chicken and biscuits (from Martha Stewart), looks promising for my upcoming slow Saturday.

Ever find yourself asking someone what they want to eat, and they say “I don’t know. What do you want to eat?”
This goes on for a while before you finally pour yourself a bowl of cereal. Or you decide to go out. “I don’t know. Where do you want to go?”
Usually, I can figure out what we’ll eat by myself, and my guys just follow along, but at the moment, I’m experiencing that endless loop of indecision in my own brain. I don’t know why, but nothing looks good. Last night I didn’t eat dinner until 10:30, when I settled on leftover soup.
Well, I looked through a virtual stack of ideas today, and after lots of half-hearted excavation, this recipe for Lighter Chicken and Biscuits finally caught my fancy.
It’s homey, familiar, from a reliable source, simple to make and, most importantly, it told my mental naysayer to put a sock in it.

Posted in: Uncategorized
Posted: December 4th, 2013

I sat down to eat this with my husband. Neither of us talked for a while. Unless you count "I need some more."

I sat down to eat this with my husband. Neither of us talked for a while. Unless you count “I need some more.”

This recipe for a Turkey Tart from Parade magazine was originally meant as a turkey leftovers recipe, but after one bite, it vaulted into my in general favorites pile.
Part of the appeal could be that I used corn instead of broccoli. My MIL grows bushels and bushels of sweet corn, and brings me grocery bags full of blanched and frozen kernels. I didn’t have any broccoli, so I broke open one of the 2013 sweet corn baggies and used that instead.
There is so much wonderfulness here, I’m sure it would be just as delicious with broccoli. Also, no need to roast a turkey. The meat off a rotisserie chicken would be perfect. (The bonus to that would be you could call it “Chicken and Egg.”)
You can use fat-free half-and-half to cut calories. I go through that stuff like crazy and have good luck with it. Well, except for that one time I tried to whip it like heavy cream. Epic fail.

Posted in: Uncategorized
Posted: May 17th, 2013

Hello. I'd like to come home with you tonight and help make dinner. Whaddya say?

Hello. I’d like to come home with you tonight and help make dinner. Whaddya say?

Recipe e-mails flow into my mailbox every day, and I often find myself sorting the keepers into two categories: Fast, easy ones to try at home and “more interesting” ones to share with readers.
I always want to write about something new and challenging that I can gas on about for my column, but I also realize that many of you just want something they can make tonight, or tomorrow night, or sometime really soon, like around now.
I’m a working mother, and if we’re out of leftovers, I often spend my drive home figuring out what I can serve within the hour.
These separate piles find their ways onto opposite sides of my desk. Well, today I came across Rotisserie Cashew Chicken and figured I had plenty of time to pick up a roast chicken and throw together this sauce before my family members start in on the potato chips.
This is for everyone who’d like to do the same. It’s from Rich’s Recipe du Jour.

ROTISSERIE CASHEW CHICKEN
1/2 rotisserie chicken, meat removed from bones and diced
1 tablespoon sugar
4 teaspoon corn starch
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon oyster sauce
1 cup chicken stock
1 teaspoon sesame seeds (black and/or white)
1/2 teaspoon garlic flakes (I’ll use garlic powder)
1/2 teaspoon sea salt
Juice of 1 lemon
1 cup cashews Whole, unsalted if available
Serve with white rice and parsley

1. In a medium bowl, combine the sugar, corn starch, soy sauce, Worcestershire sauce, oyster sauce and whisk to form marinade.
2. Add the diced chicken, mix with marinade and allow to sit for 5 minutes.
3. During that time, in a wok or large saute pan, heat chicken stock to simmer. Add the marinated chicken, including all of the sauce in the bottom of the bowl. Stir to combine and mix with the stock.
4. Continue heating until the sauce begins to thicken (the corn starch will do that).
5. Add the lemon juice and cashews. Do not overcook the cashews as you want them hot but still retain a bit of their crunch. Add the sesame seeds, garlic flakes and salt.
Serve over prepared rice or noodles
– Rich’s Recipe du Jour

Posted in: Uncategorized
Posted: April 30th, 2013

Lemon Chicken Orzo, from Parents.com makes my list for a fast, healthy tasty dinner.

Lemon Chicken Orzo, from Parents.com makes my list for a fast, healthy tasty dinner.


I made lemon squares the other day to fill a craving I’d never had before.
In the past, when I baked, it almost always involved chocolate. Lemon squares didn’t make it onto my radar.
For some reason, though, that’s all I wanted last weekend to go with a special rib-eye steak dinner.

I got the lemon squares recipe from “Good Housekeeping’s Great Baking 600 Recipes for Cakes, Cookies, Breads, Pies & Pastries,” and it’s going to make it into a column, story or blog entry sometime in May.
I made the squares because I thought the rich, hearty broiled red meat required a fruity, springy contrast. It worked beautifully.

This is all a round-about way of saying that I’m now on a lemon kick. The squares only whet my appetite for the springy sweet-tart citrus staple.
Lemony Chicken & Orzo from Parents.com promises to fit right into a weeknight evening, beating all to heck my normal boring rotation of baked chicken and pasta with Prego, frozen pizza and turkey sausage.

It’s a one-pot recipe that goes together in 30 minutes with eight ingredients.
And it gets better: It comes in under the wire at 400 calories per serving.
Of course, that assumes I can stop with one serving …

One caveat: I see no reason to sully such a promising dish with with green beans. I’m going to use asparagus or pea pods instead.

Posted in: Uncategorized
Posted: April 19th, 2013

You'll want to cross the road for the Skillet Chicken With Tomato Cream Sauce.

You’ll want to cross the road to get to Skillet Chicken With Tomato Cream Sauce.


I was just eating creamy tomato soup from Panera and was fondly remembering it when I went looking in my saved recipes for this post. I didn’t have to look farther than Skillet Chicken With Tomato Cream Sauce, which promises simplicity and a crowd-pleasing, regular-rotation-worthy dinner.
I’d bet it’s a version of a classic dish from some cuisine or another, with a fancy French or Italian name, but I’m just going to call it “That Chicken With The Creamy Tomato Sauce.” At least I’ll know what I mean.

SKILLET CHICKEN WITH TOMATO CREAM SAUCE
1/2 medium onion, finely chopped
1 tablespoon olive oil
2 cloves garlic, finely minced
1/2 cup chicken broth
1/4 cup dry white wine or more chicken broth
1 to 2 tablespoons chopped fresh parsley
3/4 cup heavy cream
1 cup fresh shredded Parmesan cheese, about 2 ounces
2 tablespoons tomato paste
4 boneless chicken breasts
Salt and pepper
3 tablespoons flour
2 tablespoons olive oil
1/2 cup chicken broth
8 ounces angel hair pasta or linguine or spaghetti, cooked and drained

1. For sauce, saute the chopped onion in olive oil until softened. Add garlic and cook for 1 minute longer. Stir in 1/2 cup chicken broth, wine, basil, and parsley. Bring to a simmer and simmer for 5 minutes. Add the cream, Parmesan cheese, and tomato paste. Continue cooking until the sauce is hot and cheese has melted.
2. Wash chicken and pat dry. Place between sheets of plastic wrap and gently pound until uniform in thickness. 2. Sprinkle chicken with salt and pepper; coat with the flour. In a large skillet or sauté pan over medium heat, cook the chicken in 2 tablespoons of olive oil for about 3 minutes on each side, or until browned. Add 1/2 cup of chicken broth, cover, and continue cooking for 5 minutes. Add tomato cream sauce, cover, and cook for 4 to 6 minutes longer, until chicken is cooked through. Serve with hot cooked pasta. Serves 4.
– Rich’s Recipe du Jour

BY THE WAY:
Anyone who really wanted the “Time To Cook,” by James Farmer, that I gave away last week can catch up with Farmer on Paula Deen’s “Paula’s Best Dishes” this weekend on the Food Network. It’ll premier Saturday at 9:30 a.m., and repeat Monday at 5 p.m. and April 29 at noon.

Posted in: Uncategorized
Posted: March 19th, 2013
It's a bad time of year for tomatoes, but grape ones are still pretty good. They'll give you a hint of that summer sweetness and break you out of the bland winter food rut. Photo and recipe from www.realsimple.com

It’s a bad time of year for tomatoes, but grape ones are still pretty good. They’ll give you a hint of that summer sweetness and break you out of the bland winter food rut. Photo and recipe from www.realsimple.com

For years, out of pure squeamishness, I bought chicken breast meat and dumped it from the package into the pan to cook. I had no desire to touch it, cut it, pound it or even trim it if that meant touching the meat with my bare hands.
Well, as you might imagine, this treatment of chicken breast meat created a few problems. It frequently came out overdone, or raw in the middle. Or raw in the middle first and overdone five minutes later.
I’m finally almost past this aversion. I’ve figured out that if you’re going to cook, you’re eventually going to have to touch raw chicken.
So I finally learned to pound it, trim it, cube it and slice it, all while running the hot water tank dry trying to keep my hands clean.
I’m still not a huge fan of BSCB, especially the way it’s sold, sometimes 3 inches thick on one side, and 6 to 8 ounces total — utterly impossible to cook as is.
Well, last week I finally got smart. It only took me 20 years to figure out that I can slice a chicken breast horizontally into a “cutlet” and my chicken troubles are over. It cooks more evenly, more quickly, and brings a single portion of meat into a manageable 3- to 4-ounce serving.
Yes, you can buy chicken cutlets at the store, which would require a lot less exposure to raw chicken, and now I know why.
Soon I’ll be using them to make Chicken Cutlets With Tomato Sauté.

Posted in: Uncategorized
Posted: February 4th, 2013

Chicken in Dill Mustard Sauce, from www.epicurious.com, is reason enough to find a butcher.

Chicken in Dill Mustard Sauce, from www.epicurious.com, is reason enough to find a butcher.


Some people like Beyonce’s legs. Other people like the leg lamp in “The Christmas Story.” My infatuation with chicken legs grows deeper with every meal.
This recipe, for Chicken in Dill Mustard Sauce caught my eye, and dragged it.
I’m still learning where and how to find chicken pieces that aren’t boneless, skinless breasts, which I have banished from my kitchen indefinitely.
Supermarkets just have a smattering of cuts, and I think it might be time to try a local butcher who can give me just what I want.
Despite its value to anyone who calls themselves a cook, I’ve resisted this kind of shopping — specialist to specialist — because getting to more than one food purveyor in a given week seems simply impossible.
Butcher visits, however, are climbing up my list of priorities, especially when I find recipes like these.

Posted in: Uncategorized
Posted: January 22nd, 2013

Chicken with Chipotle from www.allrecipes.com is destined for my family's list of favorites.

Chicken with Chipotle from www.allrecipes.com is destined for my family’s list of favorites.

It’s not every day that I find a recipe that looks both exciting and comforting and delicious. For some reason, those three don’t come together all that often.
Then I come to find out it has exactly 7 ingredients, and one of those is salt. The rest is easily obtained.
If you don’t believe me, check it out: Chicken with Chipotle.
You could use it with any cut of chicken, though I like the idea of leg quarters. I do think I’d remove the skin for health reasons, cover it with foil and bake it for a shorter time, maybe half an hour. If it doesn’t brown per se, don’t worry. It’ll be covered with sauce when you serve it anyway.
I don’t think it will hurt too much to use reduced-fat sour cream and/or 1 percent milk.
Chipotle peppers are smoked jalapenos, packed in a spicy deeply red adobo sauce. I find them in the Latin American foods section at Wegmans. They should be available at any supermarket. You won’t need them all, but you can freeze them for the next time you want to make this. Which might be pretty soon.

Posted in: Uncategorized

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