Oven-Fried Chicken

Thanks Jen for this simple chicken recipe. I loved it!

OVEN-FRIED CHICKEN

Preheat oven to 400F.

In a small bowl, mix 1/2 cup dijon mustard, 1 tsp calamansi juice, 1/2 teaspoon ground pepper. set aside.

In another dish, mx 1 1/2 cup breadcrumbs, 1 tsp paprika, 1 tsp dried oregano

Cut up 1 whole chicken.

Brush mustard mixture onto chicken pieces.

Dredge with breadcrumb mixture, firmly pressing crumb mixture onto chicken.

Dribble 2 tbsps olive oil onto chicken.

Bake chicken until crisp and juices run clear when pierced with tip of knifeabout 20-40 mins.

Buffalo Chicken Salad

I got inspired by Elie Krieger's Buffalo Chicken Salad, but I didn't have all the ingredients found in the recipe. I just made the most of what I have in my depleted pantry (no grocery for a week due to our hospital stay!).

Simple Buffalo Chicken Salad



Ingredients

* 2 (8-ounce) boneless, skinless chicken breast halves
* 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
* 2 teaspoons olive oil
* Hearts of Romaine Lettuce cut into 1-inch strips
* 2 celery stalks, thinly sliced
* Half a carrot, coarsely grated
* 1/2 cup Blue Cheese Dressing - store-bought

Directions

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

In a large bowl combine the Romaine, celery, and shredded carrots. Toss with the dressing. Add the chicken pieces. Serve with extra hot sauce.

Click on the link above for the full recipe of Ellie Krieger.

Chicken in Mushroom Cream Sauce

I posted pictures of the latest food that I have book in Facebook, and there were quite a number of requests for the recipe of the Chicken with Mushroom Cream Sauce.

So, without further ado... here it is. I hope I remember it right!



Ingredients:

3 tbsp butter, divided
5-6 breast fillets
2 cups sliced cremini mushrooms (baby portobello)
2/3 cup chicken stock
2/3 cup white wine (dry)
2/3 cup cream
1 tbsp fresh thyme or 1/2 tsp dried thyme
salt and pepper to taste

heat 2 tablespoons butter and add the chicken fillet. brown on both sides, then add the sliced cremini mushrooms. set aside the mushrooms and chicken.

add another tablespoon of butter to the pan, then mix in 2/3 cup chicken stock, 2/3 cup wine, thyme, salt and pepper. scrape the bottom bits. once boiled, simmer for 5 minutes. then stir in 2/3 cup cream and simmer for another 2 minutes or so. then add back the chicken and mushrooms.

Serve with arugula salad (extra virgin olive oil, lemon, salt and pepper)

enjoy!

Brandied Chicken and Spaghetti with Lemon, Mushrooms, and Thyme

Two more recipes from the book "Nigella's Express"... This book is really a good find. Got to cook these two meals yesterday, and they were amazing. Very easy to do too!



Brandied Chicken

Ingredients
1 whole chicken
2 slices streaky bacon (I used Canadian bacon for less fat)
1/4 cup brandy (I used more hahahaha)

Heat oven to 425 F. In skillet, cook bacon over medium heat until crisp. Remove the bacon and place them in cavity of chicken. Add brandy to hot skillet and let bubble for 1 minute. Place chicken in roasting pan; pour brandy mixture over. Roast in oven for 45 minutes. Let rest 10 minutes before carving.

Spaghetti with Lemon, Mushrooms, and Thyme

Ingredients
4 cups finely sliced cremini mushrooms (can be bought in Fresh! Powerplant Mall)
1/3 cup extra-virgin olive oil
1 1/2 teaspoons table salt
Small clove garlic, minced (I used like, 3? Love garlic!)
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves
1 pound linguine (I Used spaghetti)
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, or to taste
Freshly ground black pepper

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.

Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

Note: I felt uneasy eating uncooked mushrooms, so I lightly sauteed the mushrooms first. Then, I used the bacon for my very easy salad: romaine lettuce topped with the shredded bacon, with champagne vinegar, EVOO, and S&P for the dressing.


ENJOY!

Coq au Vin

Try this really easy chicken meal during these cold days. I got this from Nigella's book Nigella's Express, but tweaked it a bit - eg., instead of using ordinary bacon, I used Canadian bacon for less fat.



Serve this with noodles or with bread. Enjoy!


COQ AU VIN

Ingredients
500 grams boneless, skinless chicken thighs
1/2 cup diced bacon (I used Canadian bacon)
1 Tbsp Garlic-infused oil (you can do this by cooking garlic in olive oil, then set aside for a while, then take out the garlic)
2 cups oyster mushrooms, torn
1 leek, sliced
2 pcs bay leaf
1/2 bottle dry French White Wine or Riesling (or any white wine)
1/2 cup fresh chopped dill

Heat oil and cook the bacon. Add the leeks and cook until soft. Add the chicken and brown a bit, before adding the bay leaf, mushrooms, and wine. Bring to a boil and simmer for 30-40 minutes.
Sprinkle with deal when serving.

Nigella mentioned that this meal is best served the day after it's cooked, after it being re-heated over. Too hungry to wait the next day, but this meal tasted really fantastic.