Chicken Tenders with Peppers and Onions

This plate is a perfect example of how I have been preparing diners with less carbs in mind. In the past, I would have served this — sauted onions, peppers and chicken — over a heaping mound of white rice. Afterword, I would have needed a nap and then a wheelchair to get around in until I had digested some of it.

I prepared:
 6 chicken tenders
1/2 of a sliced medium onion
1 sliced red bell pepper
All cooked over medium heat in a little olive oil with salt and pepper to taste. (I ate half for the meal, and saved the other half for leftovers.) I also ate a whole avocado as an added bonus.

I don't know the exact carb count but it's pretty low. I think around 20 grams. I'm still pretty new at the carb counting game but that is my best estimate.
Low carb or not, sauteed onions and red peppers are a favorite of mine. The sweetness that comes out during a 6 to 10 minutes saute in a little olive oil with salt and pepper really hits the spot. They were the star here, the chicken was just filler, especially now that the ultimate filler — rice — had been left out.

Eat well, cook often ...

Country Fired Chicken with Pepper Gravy

What do you do when you get home from a luau featuring a limbo contest and a surf-thrash band?

Make a batch of country-fried chicken and a side of pepper gravy is what you do!

That's what I did anyway.

I've been out and about in Austin lately feeling out the music scene in search of some like-minded musicians. Saturday was one of those nights. After a couple hours hanging with the head-banging beach crowd at Hole in the Wall club near the UT campus I decided it was time to get home and make a snack. I had eaten a huge breakfast plate for what normal people consider a late lunch/early dinner in the afternoon and wasn't really hungry before heading to the luau. By midnight I was ready for some grub.

I was planning to save the majority of the chicken for lunch the next day and just have a couple strips for a late night snack to tide me over until morning. After sampling a strip dipped in the gravy I couldn't resist though and just kept going back – I was like a moth to a flame. All told, I destroyed six of the 10 strips I made and a good amount of the pepper gravy.

There are two keys to making this dish.

Great breading and tasty gravy.

Knowing how to whip up a gravy as a side compliment to the main event is really the difference between putting out good food and great food. It takes a minimal amount of practice and adds some heavy artillery to any cook's culinary arsenal. Here it was key. The breading on the chicken was just how it was supposed to be, but the gravy, Oooooh that gravy! Peppery, garlicy and absolutely the bomb – that's what kept me going back.

Surf-thrash, limbo and country fried chicken with ridiculous pepper gravy. Not the perfect Saturday night, but a good one none the less.

Eat well, cook often ...

THE RECIPE
2 Chicken breast, cut into even strips
2 C Buttermilk
1/2 Onion, finely diced
2 cloves Garlic, minced
2 Tbs AP flour
2 C milk
1 Tbs fresh crack black pepper
2 eggs
2 Tbs water
2 Tbs Hot sauce
1 1/2 C AP flour
2 tsp salt
1 tsp pepper
Oil for frying

In a large bowl submerge chicken in buttermilk, cover and place in refrigerator. Let marinate at least one hour.

In a small pan over medium heat, saute onion in melted butter until soft, 3 to 4 minutes. Salt and pepper to taste. Add garlic, cook one minute, or until fragrant. Stir in flour until completely absorbed by butter. Let cook three minutes or until slightly brown in color. Stir in milk. Bring to a boil and let thicken. Remove from heat and keep warm until serving.

In a large pot heat enough oil to submerge chicken strips to 350°.

While oil is coming to temperature set up breading stations. In one pan or bowl beat together eggs, water and hot sauce. In a second pan or bowl, mix together flour, baking powder, salt and pepper. Remove chicken from buttermilk and let drain. Coat in egg mixture then dredge in flour until completely coated. Place in oil until cooked through and golden brown, 4 to 6 minutes. Remove from oil and drain.

Serve chicken with gravy for dipping.

Crispy Buffalo Chicken Wraps

Easy Buffalo Chicken Wraps

I always have a bag of frozen buffalo chicken tenders in the freezer. One bag will make several lunches. They are mandatory in any single man's kitchen.

This isn't a gourmet recipe for all the foodies to marvel over. This is a simple lunch that is easy to make. And — it's really tasty!

I could make the buffalo chicken tenders myself from scratch, but that would take way more time. This is a go-to lunch when I want something tasty relatively quick and without a mess. These could be sprung on anyone for a casual lunch and I bet they would be impressed. It features crispy breaded chicken tenders with the signature buffalo flavoring and blue cheese dressing. The cheddar cheese and lettuce help with extra flavor and really fill out the wrap for a little bit more heft and to give it a sandwich feel.

Sometimes I even throw a handful of frozen french fries on the sheet when I cook the tenders for a side dish! In my world not every meal can be a gourmet culinary adventure, but I do try to get creative with flavors and products whenever possible.

Eat well, cook often ...

BUFFALO CHICKEN WRAPS
Serves 4, 30 minutes
4 Buffalo Chicken breast tenders (From freezer isle)
1/2 C shredded cheddar cheese
1/2 C shredded lettuce
1/4 C blue cheese dressing
4 large wraps or tortillas

Cook chicken according to package direction. Usually 20 minutes at 425°

Let chicken cool slightly then slice. Divide ingredients among 4 wraps. On tortilla layer lettuce, cheese, chicken the blue cheese dressing.

Tuck both side of tortilla then roll into a wrap. Slice diagonally through middle, then serve.

Tangy Banana Pepper Chicken Salad

A wrap with banana pepper chicken salad

This was the third and final dish created from a family pack of chicken thighs I got for under $5, and by far my favorite of all three!

I love chicken salad for easy lunches and usually make it with leftovers. I just mix chicken with mayo, pickle relish, onion and celery and whala! I have a tasty filling for a sandwich. I prefer making it with grilled chicken just for the extra smoky grill flavor that comes through in the salad but any type of cooked chicken works, here the chicken was roasted.

This time I decided to replace the relish with pickled mild banana peppers. I ate a burger recently that featured them as a topping and I have been experimenting with them ever since. Their addition to chicken salad was an absolute home run. The peppers pack so much flavor and really give the spread a nice tang and vinagery heat. This batch made enough for two huge wraps that I ate on consecutive days for lunch.

Finishing up the chicken salad put an end to the 5 lbs of chicken thighs I purchased at the store for $4.84. I got two stir fry meals, 1 roasted chicken meal, and 2 huge burrito-sized wraps with the chicken salad. That puts the price of chicken at less than $1 per meal for myself.  Plus, I have some scraps in the freezer that will make a batch of stock for soup. (The stir fry and chicken salad recipes could have been stretched to 3 or 4 serving easily, depending on how big the appetite)

It's hard to not have food go to waste when cooking for 1. This time I was efficient and made some delicious food from a bargain priced family pack and nothing got thrown away. That's a win for the single cook!

Eat well, cook often ...

BANANA PEPPER CHICKEN SALAD
5 minutes, 1 hour inactive
Makes 4 servings
2 C Chicken cooked, shredded
1/2 C pickled mild banana peppers chopped
1/4 C onion, finely diced
2 Tbs mayo

FOR WRAP
1/2 to 1 C chicken salad
2 sliced pepper jack cheese
Shredded lettuce
1 large flour tortilla

In a bowl, mix together all ingredients until thoroughly combined. Cover and store in refrigerator for an hour to let flavors meld. Place Chicken salad, cheese and lettuce in the center of a large toritilla. Fold in sides and roll shut. Slice in half and serve.

Green Bean Chicken Stir Fry

Green Bean Chicken Stir Fry

While growing up in the rural Midwest I overheard a number of conversations between grown men boasting about the number of quarts of green beans they had harvested and canned from their garden, as if they were talking about the number of women they had bedded at the local bar.

Snapping and canning green beans were just a normal part of summer when you're raised in Churubusco, Indiana.

I like green beans, but I want them dressed up. Plain, steamed beans really don't do much for me because I don't think they have much flavor. In my experience they are best as a canvas to paint flavors on. Green bean casserole is one of my favorite dishes — what makes it, is the creamy mushroom gravy and french onions — the beans are just filler.

With piles of green beans currently at my finger tips, I decided it was time to do something fun and have them co-star in a stir fry. I precooked the beans in a microwave steam bag first because I wanted to get them 90 percent cooked and could finish  them as they heated through with all the other ingredients.

My stir fry flavors start with ginger, garlic and onion and have a yummy sauce made of hoisin sauce, rice vinegar, sesame oil and teriyaki. These ingredients could make any garden vegetable delicious, and are my go to ingredients for stir fry. For protein I choose chicken.

All of this is served over a bed of rice.

To my surprise it really went a long way, with just a pound and a half of chicken and a pound of green beans I was able to make enough to easily feed four people.

Green beans aren't the sexiest vegetables to feature in stir fry, but this is a tasty way to enjoy them — weather you buy them on-sale at the store — or you're shoveling buckets of them from the garden. This is a great way to eat green beans.

Eat well, cook often ...

GREEN BEAN CHICKEN STIR FRY
Serves 4, 45 minutes
1 lb green beans, trimmed and snapped
1.5 lbs chicken thighs, boneless chunks
2 tsp fresh ginger, minced
1 Tbs garlic, minced
1/2 C onion, sliced
1/4 C hoisin sauce
1 Tbs rice vinegar
1 Tbs teriyaki sauce
1 tsp sesame oil
1 C uncooked rice

Place green beans in a microwave steam bag, season with salt and 1 tablespoon of water. Seal and microwave on high for 3 1/2 minutes. Let rest 1 minute more. Open and set aside until ready to add to stir fry.

In a large pan or wok over medium-high heat, brown chicken in a little oil until cooked through 6 to 8 minutes, stir occasionally. Salt and pepper to taste. Remove chicken and add onion, cook until soft, 3 to 4 minutes, season to taste. Add ginger and garlic cook 1 minute more or until fragrant. Add beans and chicken to pan. Stir in hoisin, vinegar, sesame oil and teriyaki. Cook until heated through 5 to 6 minutes more, stirring frequently. Serve over rice.

THE RICE
Over high heat in a pot toss rice in a little oil. Add two cups of water, cover and bring to a boil. Reduce heat and let simmer 10 to 12 minutes. Turn off heat, keep lid on tight and let rice steam 10 minutes more. Remove lid and fluff with a fork, then serve.

Cumin Dusted Chicken Thighs

Cumin dusted chicken thighs

I have become much more efficient with my grocery shopping and eating.

Saturday, I bought a family pack of chicken thighs on sale for 88¢ a pound for a total price of $3.85. I will get at least 4 meals but more than likely 6 or 7 out of this package. That brings my cost per meal way down. And at the end of the week, I will have more money for beer! (Or actually the electric bill, but that's boring)

I opened the package and immediately set two aside to grill for lunch. The others were prepped and roasted for other uses.

I decided to keep it simple and hit the soon-to-be-grilled thighs with my favorite spice of all-time — cumin! I love its flavor

I like to cook bone-in thighs for at least 25 minutes on the high heat of the grill, or until the bone starts to recede from the meat, whichever comes first. To start it though, I like to sear it skin-side down for 8 to 10 minutes, so there is a nice and charred crust on the skin, I'll turn it a couple more times after that, but I make sure that the initial sear is long and hot. There is nothing better than crunchy chicken skin, its my favorite part of the bird!

Once the meat was cooked through I pulled it from the heat and let it rest for at least 10 minutes. It was during this time that I prepared the sides for this meal, which were steamed broccoli and Italian seasoned potatoes. Fresh ingredients steamed in the microwave – supper simple.

As I began to devour this feast, I was completely smitten by the crunchy well-seasoned skin, which I ate first. Then returned to the perfectly cooked dark meat. The potatoes and broccoli were just there for filler and dietary reasons and paled in comparison to the yummy thighs, but they made a nice compliment to the star of the meal.

Once the other thighs in the package were roasted and cooled I removed the bones and shredded the meat so it could be used in two more multiple-serving recipes later this week. The first of which will be, well ...

More on that later.

Eat well cook often ...

CUMIN DUSTED CHICKEN THIGHS WITH POTATOES AND BROCCOLI

40 minutes, serves 2

2 large chicken thighs, bone-in, skin on
2 tsp cumin
salt and pepper to taste
1 large russet potato, peeled, cut into chunks
1/2 tsp Italian seasoning
2 cups of fresh broccoli
1 microwave steam bag

Prehaeat grill to high heat. Season the thighs with salt and pepper then dust with the cumin. Once grill is ready sear chicken skin-side down for 8 to 10 minutes, turn and cook 12 to 15 minutes more turning a couple time until meat is cooked through or to an internal temperature of 160° remove from grill and let rest at least 10 minutes.

Place potato chunks in a microwave steaming bag, season potato with salt, pepper and Italian seasoning. add a tablespoon of water. Seal and microwave for 7 minutes on high or until cooked through. Remove from bag. Rinse bag add broccoli and a tablespoon of water. Season to taste, seal and microwave on high for 3 minuets. Remove from bag. Serve potatoes and broccoli with chicken thighs.

Caribbean Style Chicken Wings

Printable version

This is a past post, but I decided to share it again. It's one of my favorite preparations for wings and I can't wait to make a batch of these to devour now that the warm weather is starting to roll in. These are a must try ...

When I first moved to New York in the fall of 1997 my new neighbors from the apartment above invited me over for dinner with their family and friends. They were from the island nation of Trinidad and Tobago, a small republic off the northern coast of South America.

They made a spicy curried chicken with a number of sides inspired by their native country for the meal. At one point, I was asked to sample a peppery paste that went with the chicken. I took a small taste which made me cough and my eyes water. The entire group let out a big chuckle, because right before I sampled it I was bragging about how I could handle spicy food.

For this recipe, I make a dry rub for chicken wings with Caribbean flavors. It features ginger, coriander, allspice. It’s nothing like the pepper paste I tried at that dinner in New York, but it has many of the tropical island flavors I tasted for the first time as my new neighbors welcomed the “white boy from Indiana” into their community.

BEHIND THIS BITE
I lived in my first apartment in New York for five years. The couple who invited me to dinner moved out after the third year and I ended up getting to take-over the backyard, which I landscaped and turned into a small paradise in the middle of Queens. As soon as I moved in they let me put a charcoal grill back there, so getting to take it over for myself was the icing on the cake. It was a real luxury to have a backyard and it was there that I discovered my passion for cooking.

I would make entire meals over charcoal and way more food than I could possible eat in one sitting. It was nothing for me to buy three or four cuts of meat on a warm Saturday night and grill all of it for later in the week. I loved hanging out in my backyard with the grill blazing and the beer chilling.

That's where my culinary journey really took off - on a little patio in the middle of Long Island City, Queens.

Eat well, cook often ...

THE RECIPE
Serves 4; 1 hour
3 Tbs Salt
2 Tbs Brown sugar
2 Tbs Ground ginger
2 Tbs Ground coriander
2 Tbs Black pepper
1 Tbs Onion powder
1 Tbs Garlic powder
1 tsp Allspice
1/2 tsp Cayenne pepper
4 to 5 lbs Chicken wings

Make rub
In a bowl mix together salt, brown sugar, ginger, coriander, pepper, onion powder, garlic powder, allspice and cayenne pepper.

Marinate wings
Sprinkle seasoning over both sides of wings and rub in with hands. Let marinate for 30 minutes in refrigerator. While wings marinate, prepare charcoal for grill.

Cook wings
Over medium high heat cook wings on grill until cooked through and juices run clear, 20 to 25 minutes, turning every 5 to 7 minutes. Remove and let rest at least 5 minutes, then serve

Southwestern Braised Chicken Thighs

When it comes to chicken, I've always grilled, fried or roasted it. Braising was something I hadn't done that often. With bone-in thighs on sale recently, I decided that it was time to get my braise-on and throw together a platter of Southwestern-style chicken.

The main reason I don't opt for cooking chicken in braises or steam, is the skin. I love it crispy! There is so much flavor there. I've been guilty of picking the skin off entire pieces of chicken and leaving what's rest for someone else to finish. A habit that would give me a great shot at employee of the month if I worked at Kentucky Fried Chicken!

What I found after preparing this dish was searing the chicken in a hot pan to start with was the secret. The brown crust provided texture on the skin and the fond on the bottom of the pan added yummy-goodness to the tomato-poblano sauce the chicken was braised in.

The braising liquid featured poblano pepper, tomatoes and cumin. This complimented the chicken, gave the rice plenty of flavor to absorb and was the real binder to the recipe's overall flavor.

In the end, I was really surprised by the absolute decadence of this dish. I would make it again for just about any occasion. And here is the best part: The cost of the entire dish – less than $7! (That's with the thighs on sale for 98¢ a pound.)

BEHIND THIS BITE
I haven't been posting as much since I moved last fall, but I have been cooking more than any other time in my life. Now that I'm starting to settle into my new location, I'm finding more time not only to cook but also prepare posts. In an effort to share more, I'm going to be doing a lot more posts that feature just a nice artsy picture or two of the dish. I'm still going to be doing my signature-style recipe graphics, but I want to share more of what I'm doing in the kitchen and I can do a post like this in less than an hour, a recipe graphic takes between 6 and 10!

Eat well, cook often ...

THE RECIPE
Serves 4, 1 hour
3 lbs Chicken Thighs
2 Poblano peppers, diced
1 Red Onion, diced
4 Garlic cloves, minced
1 Tbs Cumin
2 tsp Oregano
1 tsp Red Pepper flakes
1 Can Diced Tomatoes (14.5 oz)
1 C Chicken broth
1 1/2 Rice
3 C water

Brown Chicken
Season chicken with salt and pepper to taste. Heat a little oil in a large skillet over medium high heat, brown chicken on both sides. 4 to 6 minutes per side. Remove to paper-towel lined plate.

Make sauce
In hot drippings, saute onion and poblano pepper until soft, 3 to 4 minutes. Salt and pepper to taste. Add cumin, oregano, red pepper flakes and garlic. Stir and cook until fragrant. 1 to 2 minutes. Add tomatoes and chicken broth, scrape browned bits from bottom of pan and bring to a simmer.

Braise chicken, cook rice
Add chicken to pan, once mixture returns to simmer, cover, reduce heat to medium and let cook 30 minutes or until chicken is cooked through. Stir occasionally. Add rice and water to sauce pan or pot. Bring to a boil, reduce heat, cover and simmer 15 minutes. Turn off heat, keep covered for 10 minutes more. Remove lid and fluff

Serve
Make a bed of rice on a large platter, spoon half of sauce on rice. Arrange chicken thighs on top. Spoon other half of sauce onto chicken, then serve.

Homemade Chicken Stock

Printable version

To take soup or other broth based dishes to a different level on the flavor scale, it should should feature a homemade broth or stock, like the recipe featured in this post. The end results can be restaurant quality recipes sure to warm the soul.

I recently found leg quarters on sale for 99 cents a pound. At first I thought of roasting them but by the time they hit the bottom of the shopping cart, I knew a batch of my own chicken stock was in order.

I spent my next day off cooking the quarters down into a yummy liquid then dividing and storing the results. I was left with a gallon of goodness that I portioned into four 1-quart containers. Three of which I froze for use later and the other I used to make a batch classic Mexican red chili sauce.

BEHIND THIS BITE

Mounting the TV

This broth was a great project for a cool winter day and a nice break from the customizing and renovating I have been doing in my new place over the last few months. As much as I have talked about the home improvements in my last few posts, I thought I should share more of them here.

Immediately upon entering my apartment, a focal point jumps out in the living room - a black slate fire place.  Once I started putting the room together I was trying to find the best place for my flat screen TV. After hours of contemplation, one logical place seemed to jump out - right over the fireplace. Otherwise, I would have competing focal points.

I started by building a hollow shelf that would hold my TV components and hide all the wiring inside. Before mounting the shelf, I taped off the area above the slate and painted it flat black to carry the slate color up the wall. I placed the TV over the shelf, then hid all the wiring.

This was my first big project and the end result is an eye catching focal point for my living room.

More on the renovation later, until then, make some yummy broth!

Eat well, cook often ...


THE RECIPE
Makes 4 quarts; 4 to 5 hours
5 lbs Chicken leg, quarters
1 large Onion, quartered
3 stalks Celery, chopped
3 Carrots, chopped
1 turnip, quartered
6 cloves Garlic
4 sprigs Thyme
2 Bay leaves
2 Tbs Salt
1 Tbs Peppercorns

Make stock
In a 12 quart pot, place leg quarters, onion, celery, carrot, turnip, garlic, thyme, bay leaves, salt and peppercorns. Fill pot with water covering ingredients by an inch or two. Bring to a boil, reduce heat and simmer for 3 hours. Stir occasionally.

Reduce
Strain liquid and discard solids. Return liquid to pot and simmer for another hour reducing liquid even further. Skim fat off top with a spoon.

Divide and use or store
Remove pot from heat and let liquid cool for a few minutes. Portion into quart containers, let cool a little more. Skim fat off top with a spoon. Use in a recipe or cover and freeze for up to six months.

Crunchy American Tacos

Printable version

Since I was a young boy my favorite food has been tacos. I would go crazy when I saw that boxed taco kit sitting on the counter as Mom began to prepare dinner. I would gorge myself on them – most kids experience binge eating for the first time with sweets – not me, my first binges were crunchy tacos and fried shrimp!

My taco pallete has been refined over the years but I still have a soft spot for crunchy tacos prepared the “American” way.

Most U.S born eaters know tacos as having a crunchy shell, seasoned meat and garnished with lettuce, tomato, onion, cheese and a taco sauce. The main flavor is contained in the meat. While this kind of taco is delicious, it is far from authentic.

I first learned this taco lesson from the manager at LaBambas, while attending Ball State University. I literally ate there everyday and I think he felt obligated to share some secrets of Mexican cooking with me. Much like a parent would with a child that they are feeding on a daily basis. He told me that authentic Mexican taco’s signature flavor comes from the salsa that it’s garnished with. I came to love this type of taco over the years and have to admit that making a rock star sauce for simple soft corn tortilla tacos is my favorite thing to do in the kitchen.

But today, it is about those boyhood taco feasts my mom used to serve up.

My American taco starts with a crunchy blue corn tortilla which in this case, is a little lighter than the yellow corn tortillas found in kits at most supper markets. For the seasoned meat, I skip the traditional packets found at the store and make a homemade meat mixture complete with a flavorful and fresh mirepoix and a tasty seasoning mix of my own.

When it was all said and done I binged on these like I did as 12 year-old – and it didn’t take long to inhale half the batch!

BEHIND THIS BITE

Crunchy American Tacos

As 2015 begins I can’t help but think about the year that has just passed. It has been a year of great change for me, with my move to the Chicago area – something I never imagined myself doing even six months ago. I haven’t blogged as much since my move, much of that has to do to with the transition of settling into a new place and finding the right kind of time to produce these post. My motivation seems to be more toward creating a kick-ass living space with everything custom built rather than custom built recipe-blog posts.

There is a great irony here though.

I haven’t produced as many post since starting my new job, but I have been cooking far more than I was before I started it. I’m still documenting my creations, I have just found it hard to put in the time that it takes to created a recipe infographic. In my free time, I’m still opting to work on a building project rather than tinker on my computer. Soon though, I will run out of major construction and will inevitably turn my attention here again. I already have a back-log of several creations that I have documented since I have had my photography studio up and running.

I can’t wait to see what 2015 brings, with my cooking, new job and new place to live. I feel as though this new adventure is really starting to take off and I hope to be blessed with the things necessary to keep it moving forward.

Happy New Year.

Eat well, cook often ...


THE RECIPE

Crunchy American Tacos

Serves 4; 30 minutes
1 lb Ground chicken
1/2 C Onion diced
1/2 C Poblano pepper diced
1 Tbs Chili powder
1 tsp Mexican oregano
2 tsp Garlic minced
12 Crunchy blue corn tortillas
1 C Lettuce shredded
1/2 C Taco sauce

Brown chicken
In a skillet over medium high heat sear chicken until just cooked through in a little oil. 7 to 8 minutes. Salt and pepper to taste. Remove to a paper towel lined plate.

Saute and toast
Add onions and poblano pepper to skillet, season with salt and pepper, chili podwer, cumin and mexican oragano. Let mixture cook 3 to 4 minutes, stirring occasionally. Add garlic, cook one minute more or until fragrant.

Finish
Return chickech to skillet and mix in thouroughly, cook until heated through. Take meat mixture and spoon into crunchy blue corn tortillas, top with cheese, lettuce and taco sauce, then serve.

Chicken and Cannellini Bean Soup

I made this soup for a gathering of 15 to 20 people. I had some extra bacon and a bundle of kale to get rid of and I knew a yummy soup was the place to put them. I didn't intend on sharing this soup here but after I tasted it I knew I had too. The rich and delicate broth was just to good to keep to myself.

I did something different with this soup that I had never done before. I had a good amount of brown bits stuck to the bottom of the pan that the steam from the onion and green pepper couldn't bring off the bottom, so I poured in a quarter cup of white wine. It helped me scrape up the bits for extra flavor, then I let the wine cook out before finishing the soup. Not only did I get the extra flavor from the brown bits but the white wine added a hint of sweetness to the overall flavor and really sent it to the next level. One of the guys at the gathering had three bowls and would have went for more had I not run out. His excuse for eating so much was that he couldn't get enough of the broth.

Mission accomplished!

Eat well, cook often ...

THE RECIPE

Chicken and Cannellini Bean Soup

Serves 15 to 20, 1 hour, 30 minutes
3 lbs Chicken thighs, boneless, skinless, cut into cubes
6 strips Bacon, diced
2 Sweet onions, diced
2 Green peppers, diced
1/4 C Garlic, minced
2 tsp Italian seasoning
1/4 C White wine
3 can Cannellini beans, drained, rinsed
3 C Kale, shredded, torn
8 C chicken broth

Brown chicken, make base
In a large pot over medium heat brown chicken thighs until just cooked through, 6 to 8 minutes. Remove to a paper towel lined plate. Add bacon and cook until almost crisp, 5 to 6 minutes. Add onion, green pepper and Italian seasoning, cook until soft, 3 to 4 minutes add garlic and cook 1 minutes more or until fragrant.

Deglaze, finish
Add white wine and scrap all brown bits from bottom of pan. Let simmer until wine cooks out 5 to 6 minutes. Return chicken to pot and add beans, broth and kale to pot. Bring to a simmer and let cook for at least 1 hour. Spoon into bowls and serve.

Asian-Style Chicken Wings

Printable version

I think my favorite charcoal grilled snack or appetizer would have to be chicken wings. I enjoy them fried, but I really love them cooked over the coals for two reasons. First is the grilled flavor – charcoal grilled chicken is probably my favorite meat behind a perfectly cooked ribeye steak. Second is the endless amount of sauces or spice rubs that can be applied to take their flavor to a different level. I rarely make my wings the traditional way, or buffalo style, and douse them in a hot sauce and butter mixture. I like to get creative with the sauce.

For this recipe, the wing coating features the fruity and sweet hoisin sauce, spice from sriracha and the aromatic ginger and garlic that all together provides an Asian-style flavor.       Like most chicken wing recipes, they’re messy! I ate them by myself for lunch, and I’m glad I was alone because the site of it would have given small children nightmares for years to come. I practically needed a fire hose to clean up the delicious mess.

BEHIND THIS BITE

Asian-Style Chicken Wings

It seems that boneless wings are becoming more and more popular at restaurants. They’re easy to devour with no worries of a bone getting in the way and they're just as tasty as traditional bone-in wings with the same type of white meat. For some reason though, I still lean toward the traditional bone-in style wings.

There is something much more interactive about having to pick all the meat from the bones rather than just tossing them back like popcorn. The effort to eat them seems to create a more enjoyable culinary experience for me. I could be crazy, well, in fact, I know I’m crazy – but that is just how I like my wings. Also, when cooking them it’s easy to tell when the wings are finished because the meat will recede a little from the bone making for a nice visual cue announcing the wings are ready to scarf down.

Now, I’m not gonna kick someone out of the kitchen for making boneless wings, I just have a slight preference for the traditional variety.

Eat well, cook often ...

THE RECIPE

Asian-Style Chicken Wings

Appetizer for 4, main course for 2; 35 minutes
1 1/2 to 2 lbs Chicken wings
2 tsp Ginger minced
2 tsp Garlic minced
2 Tbs Hoisin sauce
1 Tbs Honey
1 Tbs Sriracha sauce
1 tsp Sesame oil
1 tsp Rice vinegar

Grill wings
Prepare grill for cooking.
Season wings with salt and pepper to taste, then grill wings until cooked through, turning two or three times during cooking, 20 to 25 minutes. Remove wings from grill and let rest 5 to 10 minutes.

Make sauce, toss wings
While wings rest, in a sauce pan over medium heat, saute garlic and ginger in a little olive oil for 1 to 2 minutes. Stir in hoisin sauce, honey, sriracha, sesame oil and rice vinegar, heat to a simmer then remove. In a bowl, toss the wings and sauce together. Pile on a plate and serve.

Smoky Chipotle Spice Rub

Printable version

Now that grill season is in full swing I like to make new spice rub combinations to flavor my food. Salt, pepper and the taste from a well seasoned grill is actually pretty good on its own, but the right combination of flavors in a spice rub can take food to another level of delicious or even transport a meal to different regions of the world.

I build my spice rubs much like I do a soup or a sauce. I start with base flavors like onion and garlic in their powder form, and salt and pepper is always present to enhance other flavors. Once I have the base I move onto the spices that will be more prominent and work together, like rosemary and thyme for example.

For this recipe, I have an onion and garlic base and use Chipotle chili powder as the star with cumin and oregano as compliments. Chipotle is much hotter than regular chili powder so brown sugar is added to balance the heat. In the end, this rub will add a spicy, smoky Mexican flavor to anything cooked over a fire.

BEHIND THIS BITE

A lettuce wrap disaster photo!

I used this recipe for my print column but it is only part of what I intended the recipe to be. The rub was used on chicken tenders that I grilled, topped with sauteed onions and red pepper then drizzled with a creamy lime sauce. I wrapped everything in a lettuce leaf and it tasted great. I was really happy with the results.

The only problem was the pictures.

The lettuce was out of control! I tried everything to get a good shot that looked like a delicious lettuce wrap. It’s just that the lettuce was like curly hair on a humid day. I just wasn't able to get it to look the way I wanted it. It ended up being a good learning experience. I went to plan B and made a salad-looking dish with all the ingredients, which turned out ok, but in the end, the best overall shots were focused on the rub.

I have found that lettuce is one of the hardest things to get right when styling food and photographing it. I’m sure there are many stylist and photographers that would agree. Thank god I took a few styled shots of the rub, otherwise, I might not have even had this to publish!

Eat well, cook often ...

THE RECIPE

Smoky Chipotle Spice Rub

Makes 1/2 cup; 5 minutes
2 Tbs Chipotle chili powder
2 Tbs Brown sugar
1 Tbs + 1 tsp Cumin
1 Tbs Salt
1 Tbs Pepper
2 tsp Onion powder
2 tsp Garlic powder
1 tsp Oregano

Make rub
In a bowl mix together chipotle powder, brown sugar, oregano, cumin, onion powder, garlic powder, salt and pepper. Liberally sprinkle on meat and rub in with fingers before grilling. Store in a tightly sealed jar.

FOR LESS HEAT
Replace the chipotle powder with regular chili powder for a less spicy and smoky rub that tastes more like a traditional Mexican seasoning.

Mexican Stir Fry

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Rice has been cultivated for more than 7,000 years. Archeologist in China have even unearthed rice-filled pots dating as far back as 8,000 B.C.

Today, it’s a dietary staple for half of the world’s population and is grown in two ways. Aquatic rice, or paddy-grown, is raised in flooded fields. Hill-grown, which yields less and is lower quality, can grow nearly anywhere in a tropical environment.

Rice is classified commercially by its length and comes in short, medium and long grain varieties. As a general rule, shorter rice means more starch, and therefore more sticky when cooked and ready to serve.

I prefer less-sticky long grain rice because it clumps less. I usually make it plain to add to a recipe or to serve something over it. For this recipe, I wanted the rice to stand alone as a side with a Mexican flavor. To do that I create a chili-seasoned base before adding any liquid. It’s then boiled and covered. This allows the rice to drink up all of the yummy flavors while it hydrates and softens in the pot.

BEHIND THIS BITE

Mexican Stir Fry

I made the rice and featured it in the print version of my column and it ran with the introduction above. I didn’t have enough room in print for the entire stir fry recipe so I went with just the rice. I have been doing that a lot lately. I’m looking for ways to do more complex recipes for the web and using parts or simplified versions for the print column. It kills two birds with one stone.

That said ... the Mexican stir fry was a fun twist on the traditional Asian flavored classic, and it was a tasty meal. I used fresh corn that I sliced off the cob, which was a task. It was tasty and I’m glad I used it but with so many flavors in the mix, canned corn would have probably saved time without much sacrifice in flavor. Canned corn is much closer to the fresh stuff than green beans and many other canned vegetables.

The chipotle sauce I used is a go-to sauce that I get in the world food isle at the grocery. Had I been insanely ambitious with this recipe I would have made a homemade version, but sometimes you just have to say enough is enough – and I had just cut fresh corn off the cob – until the Food Network or Martha Stewart is payin' me big bucks for these recipes I'm just gonna have to use some ingredients from a can or jar!

Eat well, cook often ...

THE RECIPE

Mexican Stir Fry

Serves 6 to 8; 35 minutes
1 C Onion diced
1/2 C Jalapeño seeded, diced
1 Tbs Garlic minced
1 Tbs Chili powder
2 tsp Cumin
1 tsp Oregano
2 C Rice
4 C Water
2 lbs Chicken thighs, boneless, skinless
2 C Yellow corn
1 C Poblano pepper, seeded, chopped
1/2 C Chipotle sauce
Cilantro for garnish

Sauté vegetables
In a soup pot over medium heat sauté onion and jalapeño in a little olive oil until soft, 3 to 4 minutes. Salt and pepper to taste.

Toast spices, rice
Add garlic, chili powder, cumin, oregano and rice. Stir until well combined, let mixture toast for 2 minutes or until fregrant.

Finish rice
Add water, bring to a boil, cover and reduce heat. Simmer for 15 minutes, remove from heat but keep covered for 10 minutes more. Remove lid, fluff with a fork.

Make stir 
Fry While rice finishes, in a wok or skillet heated to medium-high brown chicken in a little olive oil. Salt and pepper to taste. When chicken is just cooked through, add corn, poblano and chipotle sauce. Cook until vegetables are soft, six to 8 minutes more. Adjust seasoning, serve over rice.

Charcoal Grilled Chicken Legs

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It took about a month into living in my first apartment in New York City to realize I had lucked into one of the greatest luxuries a New Yorker could have – A backyard and covered patio. The first thing I purchased for it was a charcoal grill which I used year round. I was used to bundling up during the winter because I walked everywhere and road the subway, I actually thought it was fun standing around a warm grill loaded with goodies on the patio during the winter.

I grilled everything, but one item became my specialty early on – barbecued chicken legs.

For this recipe, I make a batch of chicken legs like I used to on my patio in New York. I start by marinating them in buttermilk to tenderize the meat. Next, I rub the legs with seasoning that is seared into a crust during the first part of grilling. Finally, I start basting the legs with barbecue sauce after each turn, which creates blackened spots of caramelized sugar on the legs that are loaded with flavor. The end result is moist meat with a thick and sticky barbecue coating, guaranteed to make a delicious mess. 

BEHIND THIS BITE

Charcoal Grilled Chicken Legs

By the time this chicken is finished cooking it looks burnt, but it really is not. The sugars in the rub and barbecue sauce caramelize and blacken but the continued basting doesn’t allow it to dry up, creating a fond on the skin of the chicken. I had a lot of this left over and I shared it with Mom and Dad the next day. Upon first glance my Dad said “what’s that? burnt chicken.” All the skepticism went away after he had a taste because I think he ate 4 legs himself. The same thing happened at a party years back on the patio in New York, everyone kept complaining that I had ruined the chicken as it was nearing completion, those same people ended up eating there words as they devoured the huge mess that I had cooked up, but they were nice enough to apologized for not trusting my grilling skills.

I have to say making this recipe brought back lots of great memories of my backyard paradise located at 36th Avenue and 29th Street in Astoria, Queens. I wonder who lives there now and I hope they have a charcoal grill – I know I did and it put me on the culinary path to where I am today.  

Eat well, cook often ... 

THE RECIPE

Charcoal Grilled Chicken Legs

Serves 4 to 6; 1 hour active,
6 to 12 hours inactive
 4 to 5 lbs Chicken legs
1/2 gal Buttermilk
For the sauce
1 C Onion diced
1 Tbs Garlic minced
1 C Ketchup
1/2 C Brown sugar
1/4 C Cider vinegar
1/4 C Sriracha sauce
2 Tbs Chipotle in adobo, minced
2 Tbs Dijon mustard
2 Tbs Honey
1 Tbs Liquid smoke
1 Tbs Worcestershire
For the rub
2 Tbs Smoked paprika
2 Tbs Sugar
1 Tbs Mustard powder
1 Tbs Salt
2 tsp Black pepper
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Cayenne pepper

Marinate chicken
Place chicken in bowl and completely submerge in buttermilk, cover and refrigerate. Let chicken marinate 4 to 12 hours. Remove chicken from bowl and rinse, then pat dry with paper towels.

Make Sauce
In a sauce pan over medium heat, sauté onions in a little olive oil until soft, 3 to 4 minutes. Add garlic and cook one minute more. Stir in ketchup, brown sugar, sriracha, cider vinegar, chipotle pepper, dijon mustard, honey, liquid smoke and worcestershire sauce and bring to a simmer stirring often. Remove from heat and let cool.

Make rub, season chicken
In a bowl, mix together smoked paprika, sugar, mustard powder, salt, black pepper, garlic powder, onion powder and cayenne pepper. Librally sprinkle over chicken and rub in with hands. Let chicken marinate while preparing charcoal for grilling, 25 minutes.

Grill chicken, baste
Place seasoned chicken on prepared charcoal grill and sear until a crust forms, 3 to 4 minutes per side. After initial sear brush with barbecue sauce after each turn and cover grill. Do this every 6 to 8 minutes until chicken is cooked through, 30 to 35 minutes total. Remove and let rest 10 minutes, then serve.

Chicken Tortilla Soup

Printable version

I walked into Walmart recently and was assaulted by the aroma of juicy and succulent rotisserie chicken! I felt as though I had been sucker punched by the ghost of Colonel Sanders and an instant craving for chicken arouse from my belly. All the local super markets seem to strategically roast a flock of chickens just as the day shift is getting off work and are shopping for dinner with an empty stomach.

The rotisserie chicken is good to eat while it’s fresh but it’s also excellent after a night in the fridge, especial when the meat is removed and shredded.

For this recipe, I make a tortilla soup with leftover chicken, any roasted chicken will do, not just super market rotisserie chicken. Instead of adding soft corn tortillas to the soup as it cooks, in this version I crumble tortilla chips in as it is served, like I would saltines in chili, creating a little texture as it’s eaten. Also, it’s simmered for 40 minutes which renders the chicken even further and helps make the broth extra rich and flavorful.

BEHIND THIS BITE

Chicken Tortilla Soup

In the introduction I muse about the wonderful aroma of rotisserie chicken at the local super market, and I have used it many times for soup. The soup documented here features roasted chicken but not from the local super market. It features leftover chicken from my previous post. Had I not had it leftover in the fridge, I would have went to Walmart and bought a rotisserie, but I had roasted 5 pounds of quarters the night before and only ate one of the quarters. This is where most of those leftovers ended up – And I have to say the flavorful chicken was the perfect exclamation point in this delicious soup.

I have found that when using dark poultry meat in a soup, it’s best to let it simmer on low for around forty minutes before serving. I think it renders fat from the meat and creates a rich and tasty broth that is straight up out of this world, I did that with this soup as well as with a batch of white chili from a while back. I must say, the extra simmer time turns a good soup into a great one.

Eat well, cook often ...

THE RECIPE

Chicken Tortilla Soup

Serves 4 to 6; 1 hour
1 C Red onion diced
1/2 C Jalapeño, seeded, diced
1 Tbs Garlic minced
2 Tbs Chili powder
1 Tbs Cumin
1 Tbs Mexican oregano
2 1/2 lbs Chicken, roasted, shredded
4 C Chicken broth
1 can Tomatoes diced (14.5 oz)
1/4 C Fresh cilantro, chopped
Crushed tortilla chips

Create base
In a soup pot over medium heat sauté onion and jalapeño in a little olive oil until soft, 3 to 4 minutes. Stir in garlic, chili powder, cumin and oregano, let cook 2 minutes more.

Make soup, serve
Add chicken, broth, tomatoes and cilantro, bring to a boil, reduce heat and simmer 40 minutes. Spoon into a bowl and sprinkle with tortilla chips, then serve. As soup is eaten sprinkle more tortilla chips on as needed.

Roasted Chicken Leg Quarters

Printable version

I was shopping for groceries recently and I stumbled across chicken leg quarters for 98¢ a pound. I picked up a package and went about my business. As I continued to shop, I realized that any other time I had bought leg quarters it was to grill, usually over a summer holiday weekend. Suddenly, I found myself wondering the isles thinking “what the heck am I going do with this chicken?”

My grill was covered with snow and Northern Indiana’s weather this winter has been more like what you’d find in the Himalayas. I decided it was time to experiment and roast them in the warmth of my kitchen rather than grill them and risk frostbite in the frozen tundra of my yard.

For this recipe, I make a dry rub similar to the seasoning found on barbecue potato chips. Also, I roast the chicken on a baking rack over a sheet pan allowing heat to circulate around the entire quarter and keep it out of the juices while it cooks. The end result is a well seasoned and perfectly roasted piece of chicken to devour.

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Roasted Chicken Leg Quarters

I used this recipe for my print column but it contained only the rub portion. My space in the paper is limited so I decided to just use the seasoning part. This marks the first time I have broke apart a recipe and only used half for the paper. I have simplified recipes, but never left out a major part such as a brine or marinade like I have created here. I decided to do that because this rub is exceptional and is worth a try regardless of a marinade.

Soaking the chicken in buttermilk really does make a difference in the tenderness and moisture of the meat. I decided to add salt, sugar and a few select ingredients to impart flavor as well as tenderness. The end result was fall apart, juicy and flavorful meat. The buttermilk marinade, combined with the seasoning of the rub made for exceptional chicken. I can’t wait to adapt this recipe to the grill this summer.

Eat well, cook often ...

THE RECIPE

Roasted Chicken Leg Quarters

Serves 6 to 8; 1 hour 15 minutes active
4 to 12 hours inactive
3 C Buttermilk
1/4 C Salt
1 Tbs Sugar
1 Tbs Worcestershire
1 Tbs Hot sauce
1 Tbs Garlic, rough chop
5 lbs Chicken leg quarters
2 Tbs Paprika
2 Tbs Sugar
1 Tbs Salt
1 Tbs Italian seasoning
1/2 Tbs Pepper
1 tsp Onion powder
1 tsp Garlic powder

Marinate chicken
Mix together buttermilk, salt, sugar, Worcestershire, hot sauce and garlic. Place chicken quarters in 2 1-gallon zip-lock bags. Pour marinade over chicken, seal bags, place bags in container and refrigerate for at least 4 hours, no more than 12.

Make rub, season chicken
Mix together paprika, sugar, Italian seasoning, onion powder, garlic powder, salt and pepper. Remove chicken from marinade, rinse and pat dry with paper towel. Liberally coat quarters with rub. Let marinate 20 minutes.

Roast chicken
Preheat oven to 400°
Place chicken on a baking sheet fitted with a baking rack. When oven is ready roast until internal temperature reaches 165° and juices run clear, 35 to 40 minutes. Remove from oven and let rest 10  minutes, then serve.

Chicken Stir Fry with Ramen

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Ramen noodles are a staple on college campuses and kitchens of the less well-to-do because they cost about $1.64 for a three month supply. Although they are cheap, I still think they're tasty. I am willing to buy cheap noodles, but lunch meat, well, that's another story. I'll just say I'll never buy bologna at the Dollar Tree - which is exactly where I purchased the ramen noodles I used in this delicious recipe. I wanted to use the noodles as a substitute for rice in a simple stir fry I was putting together as a dish for around twenty people.

I kept it very simple – four ingredients. I could have added more but this was really one of those situations where I thought I could come up with something that even the most inexperienced cook could make and be proud of their creation.

I'm pleased to say that this recipe was not just a simple dish for a simple cook, but a simple dish with rock star flavor! I inhaled a bowl of this after it was finished. This is a great item to have on the counter for a weekend meal.

BEHIND THIS BITE

Chicken Stir Fry with Ramen

I loved eating ramen noodles when I was in college and I still enjoy them today – who cares if they are a poor man’s food – they’re delicious and seem to absorb just about any type of flavor they're surrounded by. I made a spicy ramen soup a while ago and it, along with this, are two of my favorite noodle recipe from the past year.

I decided to make a ramen dish after my last pantry purge. A few weeks back I was putting away groceries and was having trouble finding room for a can of soup. I knew I had to get rid of some things. One of the items taking up space was a near-full 12-pack box of ramen noodles. When I volunteered to make a dish for a gathering at the local church, I knew I could wipe out most of the noodles. I used 6 packages, but still have another four left from a $1 box – they have to be the most economical food of all time!

Eat well, cook often ...


THE RECIPE

Chicken Stir Fry with Ramen

Serves 16 to 20; 1 hour
4 lbs Chicken thighs, cut in chunks
5 medium Green peppers, cut in strips
1 bottle Stir fry sauce (12 oz)
6 pkgs Ramen noodles (3 oz each)
3 Qrts Water
Sriracha sauce (optional)

Ramen noodles
Bring 3 quarts of water to a boil. Add ramen noodles. Boil for 3 to 4 minutes then remove from heat. Let rest for at least 10 to 15 minutes, allowing ramen to absorb some or most of the water. Drain if necessary.

Make stir fry
In a large pan over medium-high heat sear chicken in a little olive oil in batches, cook until almost cooked through. Season with salt and pepper to taste. Remove to a bowl. Add more oil if necessary, then sauté green pepper until soft, 5 to 6 minutes. Salt and pepper to taste. Return chicken to pan and cook until chicken is fully cooked.

Finish
Add ramen noodles and stir fry sauce to pot and mix until well combined. Cook until heated through. Remove from heat, place in bowls and serve with sriracha sauce.

Tacos for 125: The Meat

Margarita chicken taco

When I originally started to plan this meal I was gunning for lime-garlic chicken and a flank steak preparation of some kind. As I got to pricing it out I quickly realized that I would need to replace the flank steak with ground beef because the steak would have eaten up to much of my limited budget. By switching to ground beef, not only would I have a beef taco but I could also make a 5 gallon pot of southwestern style chili.

During my search for a large container of lime juice for the chicken I wasn’t having any luck with finding a gallon size offering on the shelf. I did stumble upon half gallon containers of margarita mix though. I took a look at the ingredients and I realized it had what I needed as for as citric acid to be a good marinade for the chicken. I switched on the fly and bought a gallon of regular margarita mix for marinade.

I bought 30 pounds of chicken breast and 30 pounds of ground beef. 20 pounds each for tacos. The margarita mix was actually a great marinade that I plan on using again, it provided the yummy lemon-lime flavor with a bit of sweet. I seasoned the ground beef for tacos with a simple chili powder-cumin mix that provides all the great flavors of those store-bought taco seasoning packets without all the extra sodium.

After the meat for the tacos and southwestern chili was made I had 10 pounds of emergency chicken left that we never had to use. The plan was to see how things were going and cook it on the fly if necessary but we never had to break it out.

All of the meat was made the day before, refrigerated and then heated to temperature for service before the party. I stored everything in 5 pound bags which I brought out of the refrigerator and warmed up as needed throughout the party. It worked better than I had even planned and I would do this exactly the same way if I had to do it again.

MORE POSTS RELATED TO THIS MEAL
Salsa Verde
Gaujillo Sauce
Ancho Sauce
Meal Overview

THE RECIPES

Ground beef taco

MARGARITA CHICKEN
Makes 20 pounds; 3 to 4 hours
20 lbs Chicken breast
1 gallon Margarita mix

Marinate, grill chicken
In a large kitchen bucket soak chicken in margarita mix for two hours. Half an hour before removing chicken, prepare charcoal grill. Remove chicken from mix shaking of excess liquid. Season chicken with salt and pepper then grill in batches. Cook chicken until cooked through. 6 to 8 minutes per side or until internal temperature reaches 165°.

Dice, serve
Let chicken rest and cool slightly, then dice into small chunks. Put chicken in a warmer for service. If making a day ahead, store in gallon sized bags and  refrigerate until 1 hour before service time then re-heat for serving.

TACO SEASONED GROUND BEEF
Makes 20 pounds; 1 hour
20 lbs Ground beef (5 lb batches)
1 C Chili powder (1/4 C per batch)
3/4 C Cumin (3 Tbs per batch)
Salt and Pepper (Approximately 3 Tbs salt and 2 Tbs pepper per batch)

Cook, season beef
In a large pot over medium high heat cook ground beef in 5 pound batches until cooked through, 10 to 12 minutes per batch. Stirring occasionally, breaking up any chunks. Season with salt and pepper at the start. Half way through cooking add chili powder and cumin. Once finished remove to a large vessel and serve. If making a day ahead, let cool and store in gallon zip lock bags, refrigerate until an hour before service then reheat for serving.