Kale and Chicken Breast Sandwich

Mmmmm, I Confess! I am a Kale addict. 

Absolutely love fresh Kale. 

Joann and Rolo manage to grow it pesticide-free, making it even more desirable. 

When the leaves are tender my favorite way of eating Kale is RAW.

Kale adds such a delicious quality to sandwiches and salads. Not only does it look pretty, incorporate texture, and bring in some vital minerals and vitamins, but it tastes great without making the sandwich soggy. 

It is also perfect for grilled sandwiches because the leaves only barely wilt, making them even more tender.

You get the idea I am devoted to Kale? A rich flavor which is between broccoli and spinach, Kale is my hero when it comes to making a sandwich or salad taste to perfection.

Ingredients:

Grilled, sliced chicken breast

Kale, tender, washed, with stem removed from bottom

Tomato, sliced

favorite seasonings and condiments

favorite bread

(we made a mustard/horseradish condiment to complement the juicy tomato)

Enjoy!

Chicken Parmesan

Recipes courtesy  of 

Tyler Florence 

and

Giada de Laurentiis

(photos from Jack's kitchen)

Simple Tomato Sauce:

recipe courtesy of Giada de Laurentiis

• 1/2 cup extra-virgin olive oil

• 1 small onion, chopped

• 2 cloves garlic, chopped

• 1 stalk celery, chopped

• 1 carrot, chopped

• Sea salt and freshly ground black pepper

• 2 (32-ounce) cans crushed tomatoes

• 4 to 6 basil leaves

• 2 dried bay leaves

• 4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Chicken Parmesan with Marinara Sauce

Recipe courtesy  of Tyler Florence

(photos from Jack's kitchen)

Ingredients

• 1/4 cup extra-virgin olive oil, plus 3 tablespoons

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 2 bay leaves

• 1/2 cup kalamata olives, pitted

• 1/2 bunch fresh basil leaves

• 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed

• Pinch sugar

• Pinch red pepper flakes

• Kosher salt and freshly ground black pepper

• 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

• 1/2 cup all-purpose flour

• Kosher salt and freshly ground black pepper

• 2 large eggs, lightly beaten

• 1 tablespoon water

• 1 cup dried plain bread crumbs

• 1 cup freshly grated Parmesan, plus extra for sprinkling

• 1/2 cup chopped flat-leaf parsley leaves

• 2 teaspoons garlic powder

• 1 (8-ounce) ball fresh mozzarella, thinly sliced

• 1 pound spaghetti pasta, cooked al dente

   

Directions

Preheat the oven to 350 degrees F.

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.

Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. 

Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

Hearty Chicken Soup

Jack's Hearty Chicken Soup

    

Chicken soup has long been a comfort food.

Add your family's favorite vegetables; potatoes, noodles or rice; and simmer.

Cut one chicken and place in dutch oven or large soup pot.

Cover with water and boil with your favorite seasonings until chicken is tender.

(salt, pepper, oregano, garlic)

For rich flavor, use fresh thyme and rosemary.

While chicken is boiling (about 1 hour), cut, peel, dice, chop your favorite vegetables.

For nutrition, try chopped turnips.

Skin and debone the chicken, cutting into bite size pieces.

Place back into soup pot, cover with stock from boiling, and add vegetables.

If more stock is desired, add store-bought or previously-frozen broth.

Because turnips are low in calories and carbohydrates,

they make a great starch substitute. Otherwise, add rice or noodles.

Enjoy! Be sure to freeze your left overs for quick sides and meals on chilly days!

Chicken Enchiladas

Chicken Enchiladas & Sauce adapted from Emeril Lagasse and Tyler Florence (www.foodnetwork.com)

Jack recently combined two recipes for our family with yummy results, substituting regular bell peppers in some cases, to reduce some of the “flame” power.

To find the original recipe for the chicken enchiladas, please see the Food Network’s web site.

Easy Enchilada Sauce

Recipe courtesy of Emeril Lagasse

Show: The Essence of EmerilEpisode: Quick Mexican Sauces

Ingredients

• 3 tablespoons vegetable oil

• 1 tablespoon flour

• 1/4 cup chili powder

• 2 cups chicken stock

• 10 ounces tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1/2 teaspoon salt

Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Chicken Enchiladas

Recipe courtesy Tyler Florence

Show: Food 911Episode: Fireman's Rescue -Signal Hill CA/Creme Brulee Craving -Golden Valley MN

Because Jack altered the recipe quite a bit, we wanted to give Tyler the recognition, 

but will share our more economical option which is very flavorful and a hit with our friends and family:

• Cook Time Approximately 15-30 minutes

• Yields 16 enchiladas, 8 servings

Ingredients

• 3 tablespoons vegetable oil

• 1 whole chicken, boiled in seasonings and deboned.

• Salt and pepper

• 2 teaspoons cumin powder

• 2 teaspoons garlic powder

• 1 teaspoon Mexican Spice Blend

• 1 red onion, chopped

• 2 cloves garlic, minced

• 1 cup frozen corn, thawed

• 1 whole green bell pepper, coarsely chopped

• 1 whole red bell pepper, coarsely chopped

• 4 canned chipotle chiles, seeded and minced

• 1 (28-ounce) can stewed tomatoes

• 1/2 teaspoon all-purpose flour

• 12-16 flour or whole wheat tortillas

• 1 1/2 cups enchilada sauce

• 1 cup shredded Cheddar and Jack cheeses

• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes, 1/2 cup sliced black olives

NOTE SUBSTITUTIONS: Tyler’s recipe calls for 1 1/2 pounds skinless boneless chicken breasts, sautéed over medium heat. The original recipe also calls for 5 canned whole green chiles, deseeded, and 16 corn tortillas.

Directions

Boil chicken until cooked completely. Store broth for future recipes. Set chicken aside to cool slightly, while chopping other vegetables for the recipe, or making a salad to go with meal. Debone and shred chicken, tossing it with the seasonings. Set aside. 

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, sauté 1 minute.

Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 to 1/3 cup chicken mixture in each tortilla. Fold over filling, place 6-8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream, sliced olives and chopped tomatoes before serving. Serve with Spanish rice and beans, or suitable vegetable and salad.

Chicken Pot Pie - Family Style

adapted from Ina Garten (Food Network)

This recipe is great because much of the prep can be done days in advance. Use a variety of vegetables, herbs, seasonings, and meat cuts.

Ingredients

• 1 whole chicken, boiled (or cooked in crock pot)
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 tsp “Chicken Base Better than Bouillon”
• 1 1/2 sticks butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley leaves

For the pastry:

• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

NOTE: We cheated by using a store bought pie crust.

Directions

Preheat the oven to 350F.

NOTE: Items used in cooking the whole chicken we not listed above.

Place chicken in pot with water (or in crock pot) with a whole rough chopped onion, 3-4 cloves of garlic, tbsp black pepper corns, 3 stalks rough chopped celery, 3 bay leaves, fresh parsley, fresh thyme, fresh oregano. When chicken is finished cooking, it will be tender, nearly falling off bone. Remove bones, skin, excess fat and unwanted pieces. Shred or rough chop chicken meat.  You will have 6-8 cups of chicken, making for a very inexpensive and meaty meal.

Strain stock and place in covered bowl overnight. Fats will solidify on top overnight, and may be easily removed the next day. The balance of the liquid is wonderfully flavorful, homemade chicken stock.

In a small saucepan, heat the chicken stock and dissolve the Chicken Base Better Than Bouillon in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. 

Add the chicken, carrots, peas, onions and parsley. Mix well.

For the pastry: Either cheat we like we did, or make homemade: mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Note: It will fit nicely in a 4-quart pyrex-type bowl to serve 12, spooned out family style. Place crust on top, and crimp edges of crust, putting 3 vent holes in the middle. Place on baking sheet to avoid any messy accidents. Bake at 375 until crust is golden brown and middle is bubbly, about 45-60 minutes. There were lots of left overs. 

Ina suggests individual serving and baking dishes. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

NOTE: Ina’s original recipe calls for boneless, skinless chicken breasts.

Rotisserie Chicken

Very Juicy, with easy cleanup, and reasonably priced!

Ingredients:

1 whole chicken

Favorite seasonings:

   Salt

   Pepper

   Cajun Seasoning

   Garlic Powder

   Cayenne Pepper

2 tbsp Extra Virgin Olive Oil

Method:

1. Clean Chicken thoroughly.

2. Season cavity with above mixture.

3. Rub Olive Oil to outside of chicken and apply seasonings.

4. Rotisserie on low heat for approximately 90 minutes or until internal temperature reaches 170 degrees.

5. Let rest about 10-15 minutes before serving

Braised Chicken and Vegetables

An Inexpensive chicken meal for the whole family.

Occasionally stores will put chicken parts on special very inexpensively. That’s the time to stock the freezer up with these cuts to use in meals which require slow cooking in order to make the meat or poultry tender. In this case, chicken quarters were on special for 49 cents a pound (a 2010 grocery store draw).

Braised Chicken and Vegetables

Cooking dark meat in a crock pot or simmered on the stove, produces an ungreasy, tender cut of meat.

Braise chicken quarters by browning with Canola Oil in a Dutch Oven or large saute pan. Turning after 5-6 minutes, so both sides are brown. 


Deglaze pan with 1 1/2 cups of chicken stock or chicken broth (or vegetable broth). 

Add vegetables and simmer until chicken is completely cooked and tender (about 35 minutes).

If you prefer crispier veggies, add them a little later so they won’t be over cooked. Season with your family’s favorite seasonings.

Serve with brown rice, corn bread, biscuits or potato. 

Chicken and Fresh Bell Peppers

Jack’s Chicken and Roasted Peppers

(low carb recipe)

• 6 servings

Ingredients

6 red bell peppers (roasted and prepared)

Salt and freshly ground black pepper

1 tablespoon dried oregano

1/2 teaspoon anchovy paste

1/2 lemon, sliced in paper-thin circles

1 cup white wine

2 tablespoons garlic powder

1 whole chicken, cut into 8 pieces

Extra-virgin olive oil

1 teaspoon red pepper flakes

4 garlic cloves, sliced

1 medium onion, chopped

3 large ripe tomatoes, coarsely chopped

1 tablespoon capers, drained

1/2 bunch fresh basil, hand-torn

1 cup chicken broth

Directions

preheat oven to 400 degrees.

On a foil-covered cookie sheet, arrange bell peppers, drizzle with olive oil and season with salt and pepper. Roast the peppers for 15-30 minutes, turning periodically, so they become charred or blistered on all sides. 

NOTE: using tongs for this process makes turning them much easier

Place roasted peppers into a bowl, cover with plastic wrap, and let self-steam for about 10 minutes to loosen the skins. Cores and seeds are easily removed by pulling from the top of the peppers. Peel off the blackened skins. Coarsely chop  peppers into chunks, or slice the peppers depending on how you would like the finished meal to look, and set aside.

Cover the bottom of a dutch oven (or large pan) with olive oil and place on medium heat. Season chicken with garlic powder, dried oregano, salt and pepper as desired and place in dutch oven. Brown chicken skin-side down, until crisp, about 5 minutes. 

Gently turn the chicken over with tongs and brown the other side about 3 minutes. Though it is not fully cooked, remove the chicken from pan and place on a plate for later.

Discard used olive oil, and replace with fresh. Put the pan back on the stove over medium heat. Add the anchovy paste, red pepper flakes, garlic, onion, tomatoes, lemon slices, capers, 1/2 of the roasted red peppers, and 1/2 of the basil; season with salt and pepper, simmer for about 30 minutes, stirring often, until everything breaks down. 

Preheat oven to 350.

Add the remaining roasted peppers and basil. Tuck the chicken into the stew, pouring the wine and chicken broth over mixture. Place the dutch oven into the preheated oven and cook for 20 to 30 minutes until the chicken is fully cooked.

Serve with rice, potatoes, peas, or corn bread and your favorite vegetables.