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Archive for the ‘Chicken’ Category

My boyfriend picked up these couscous gourmet meal kits at the grocery store recently and I am so glad he found them, because they are so yummy and so quick and easy to put together with chicken to make an amazing meal. They come in two flavors, Mediterranean Herb and Chicken Provencal and both are delicious. Just follow the directions on the back of the box and serve with your favorite vegetable… we did broccoli. 

To learn more about these gourmet meal kits, click here!

Served with broccoli

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“Like stones rolling down a hill, fair ideas reach their objective despite all obstacles and barriers. It may be possible to speed or hinder them, but impossible to stop them.”

– Jose Marti, Statesman, Poet, Visionary and Cuban Revolutionary

We have been talking about trying Soul De Cuba Cafe since a dinner down the street at JJ Dolan’s way back in January….and after many failed attempts, I finally found myself there, sitting at a cozy corner table with Justin, Tori, my roommate Carol, and a large pitcher of soul healing mojito goodness.  After a less than stellar day, it was exactly what I needed.

Pollo Soul de Cuba - this lightly breaded chicken was the most moist, juicy and flavorful chicken I think I've ever had. Paired with the home made salsa of mango, guava, black beans pineapple and rum it was nothing short of amazing.

In a place where Korean BBQ, Japanese, Chinese and Pacific Rim restaurants reign king, and Cuban is rarer than rare, despite this places good reviews I feared that I would find myself in a situation similar to that of the Mexican food dilemma in Hawaii – there are few options to choose from and most of them miss the mark…by a mile.  However, with one dip of my spoon into the black bean chili Justin had ordered and I knew I was in for a spectacular meal.

The Eggplant Milanesa tatsted like a more fresh, healthy version of eggplant parmesan.

We started with an appetizer sampler and an order of the empanadas as recommended by our server.  Delicious.  After some deliberation about whether or not ox tail would make an appearance at our table that evening (I was vehemently opposed to eating it and so it was a no-go), we decided to share the Eggplant Milanesa, Pollo Soul de Cuba, and the Picadillo.  One word. Wow.  From the super moist, juicy chicken & homemade mango salsa, to the just barely still-crisp slices of tomato sauce smothered eggplant, to the slight and very welcome tang of the Spanish olives in the Picadillo, right down to the black beans, rice and the plantain garnish – not one bite was a disappointment.  We closed with a delectably moist, dense brownie capped with vanilla ice cream and caramel sauce, and, of course, flan with fresh strawberries, whipped cream and caramelized plantain.  Oh my.

Tori especially wanted to try the Picadillo because she said she makes it at home...I thought it was delish, but forgot to ask her how it stacks up to her own. Tori?

As usual, even better than the food proved to be the company.  At one point conversation turned from the current hapennings of our days to my new-found obsession with an under-ground, invite-only supper club here in Honolulu called Spork.  Tori told us all about their friend’s supper club on the east coast and a plan to form our own was born.  Still in it’s fledgling stage, I think it will take at least a pizza night or two for us to really flush out the details 🙂

It is always a good time for a fudgy brownie and vanilla ice cream. Always.

It is evident in everything from the atmosphere of the restaurant to the stories about the founders on the website, and especially in the food prepared from the home style recipes of their families, that there is indeed a soulfulness about this place.  All in all, Soul De Cuba Cafe has officially earned a place in my top 15 favorites here on Oahu…which is a pretty serious statement considering how much I love to eat.  Go, try it for yourself – I am positive you won’t regret it.  Don’t live on Oahu?  Drop in to their New Haven, CT location and let us know how it is!

Flan topped with fresh strawberries, caramelized plantains and whipped cream was super yummy....not gonna lie, I think the flan I make is better 🙂

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We made this in class the other night and it was to die for! I sent my boyfriend a picture of it during class and he was so jealous! He wanted me to come home and make it again for him. We made sides of grilled veggies and roasted red potatoes, which were delicious as well. Definitely a crowd-pleasing meal!

Pan-Fried Chicken with Pan Gravy

Yield: 8 servings, 2 pieces each

Method: Pan-frying

Mise en Place

  • Cut chicken into eight pieces.
  • Season flour with salt and pepper.
  • Peel onion and chop into small dice.

Ingredients:

  • 2 2 lb. 8 oz. – 3 lb. each, cut into 8 pieces, Frying Chickens,
  • TT Salt and Pepper
  • 2 tsp. Garlic powder
  • 2 tsp. onion powder
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried basil
  • 9½ oz. Flour, seasoned
  • 8 fl. Oz. Buttermilk
  • Oil, as needed
  • 4 oz. onion, small dice
  • 1½ pt. half and half or chicken stock

Directions:

  1. Season the chicken with salt and pepper.
  2. Add the herbs and spices to the 8 oz. of flour.
  3. Dip the chicken pieces in the buttermilk.
  4. Dredge the chicken in the seasoned flour.
  5. Pan-fry the chicken in oil until done, approximately 40 minutes, turning so that it cooks evenly. Reduce the heat as necessary to prevent the chicken from becoming too dark. Or remove the chicken when well browned, drain it, and finish cooking it in the oven.
  6. To make the pan gravy, pour off all but 3 tbsp. oil from the pan, carefully reserving the fond.
  7. Add the diced onion and sauté until translucent.
  8. Add 1½ oz. flour and cook to make a blond roux.
  9. Whisk in the liquid and simmer approximately 15 minutes.
  10.  Strain through cheesecloth and adjust the seasonings.
  11.  Serve 2 pieces chicken per person with 4 fl. oz. gravy.

Approximate values per 2 piece serving (before frying): Calories 650. Total fat 31 g. Saturated fat 12 g. Cholesterol 190 mg. Sodium 190 mg. Total carbohydrates 32 g. Protein 57 g. Fiber 1 g. Vitamin A 15%, Iron 20%,

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Need a good recipe for white/chicken stock? Try this! We made this in my cooking class recently so I thought I would share it…

Yield:             1 gal.                                                                                   

Mise en Place

  • Cut up and wash bones.
  • Peel and chop onions, carrots, and celery for mirepoix.
  • Prepare herb sachet.

Ingredients:

  • 7.5 lb. Bones, veal, chicken, or beef                       
  • 1.5 gal Cold water                                               
  • 1 lb. Mirepoix                                               
  • Sachet- 1 Bay leaf,  ¼ tsp Dried thyme,  ¼ tsp. Peppercorns, crushed, 4 Parsley stems                                   

Directions:

  1. Cut the washed bones into pieces approximately 3-4 inches long.
  2. Place the bones in a stockpot and cover them with cold water. If blanching, bring the water to a boil, skimming off the scum that rise to the surface. Drain off the water and the impurities. Then add the 1.5 gallons cold water and bring to a boil. Reduce to simmer.
  3. If not blanching the bones, bring the cold water to a boil. Reduce to a simmer and skim the scum that forms.
  4. Add the mirepoix and sachet to the simmering stock. Continue simmering the stock for 6-8 hours. (If only chicken bones are used, simmer 3-4 hours.)
  5. Strain, cool, and refrigerate.

Approximate values per 1-fl.-oz serving: Calories 4. Total fat 0.1 g. Saturated fat 0.1 g. Cholesterol 0 mg. Sodium 5 mg. Total carbohydrates 0 g. Protein 0.2 g. Claims- fat free; very low sodium

Recipe Source: On Cooking: A Textbook of Culinary Fundamentals

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For the past 3 years, instead of going out to dinner for Valentine’s Day (and spending a fortune), my boyfriend and I spend the evening cooking dinner together. We like to do it appetizer-style and make several things so that we can enjoy a lot of yummy food. This year, we followed our tradition and made caprese salads with prosciutto, caeser salad, parmesan and basil chicken strips, and bruschetta. Everything was pretty similar to what we had made last year, with a few slight changes. I would recommend all of our picks for a romantic night in. 🙂 We picked up some desserts from a little French bakery, but we were actually too full to eat them last night, so we will enjoy them tonight. Here are some pictures from our delicious dinner!

I hope that everyone had a wonderful Valentine’s Day too!

xoxo

zoe

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I have been on the hunt for a Chicken Piccata recipe and I just found it in the Another Taste of Aloha cookbook! I can’t wait to make this soon, it sounds fabulous!

Serves: 4

Ingredients:

  • 2 whole chicken breasts, skinned, boned, and halved
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp freshy ground pepper
  • 1/2 tsp paprika
  • 2 tbsp butter
  • 1/4 cup olive oil
  • 4 tbsp dry white wine
  • 2 tbsp water
  • 3 tbsp lemon juice
  • 1 lemon, sliced
  • 3-4 tbsp capers
  • 1/4 cup parsley, minced

Directions:

Place chicken breasts between two sheets of waxed paper and gently pound until each is 1/4 inch thick. Combine flour, salt, pepper, and paprika. Dredge chicken in flour, shaking off any excess. Melt butter with oil in a large skillet. Saute chicken on high heat until browned, about 2-3 minutes on each side. Drain and keep warm. Add wine and water to pan and bring to a boil. Scrape the bottom of the pan to loosen any browned bits. Stir in lemon juice and cook until sauce thickens. Reduce the heat and add the chicken. Place lemon slices on top of the chicken. Add capers and sprinkle with parsley. Simmer gently until chicken is heated through. Serve over buttered pasta with sauce spooned on top.

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IMGP3825I made this chicken chili last fall, and it was absolutely to die for. I don’t know why I haven’t made it since, but since I have been stuck inside for the past 2 days due to an early snowstorm in Colorado, which dumped about 18 inches of  snow, I was getting a little stir-crazy. So I ventured out to the grocery store, got the ingredients for this chili, and got to work! I did a few things differently than the recipe, so feel free to just follow the recipe as is, or try what I did. Here is what I did differently: I boil the chicken instead of cook it in oil, which is a little more time-consuming, but we like pulled chicken better. Other than the chicken, I do everything in the crockpot (in the same order listed below), heated on high for the first two hours, then turn it to low until we are ready to eat it. I also don’t use hot sauce and I serve my chili with sides of corn, green pepper, avocado (if I have it), cornbread or corn muffins and/or brown rice. Those are my suggestions for sides, let me know if you have any other ideas! Tonight I made brownies too for dessert. It will be a yummy dinner!

Ingredients:

  • Cooking spray
  • 2  pounds  skinless, boneless chicken breast, cut into bite-sized pieces
  • 2  cups  finely chopped onion
  • 2  garlic cloves, minced
  • 2  teaspoons  ground cumin
  • 1/2  teaspoon  dried oregano
  • 1  teaspoon  ground coriander
  • 2  (4.5-ounce) cans chopped green chiles, undrained
  • 1  cup  water
  • 2  (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
  • 1  (14-ounce) can fat-free, less-sodium chicken broth
  • 1/2  teaspoon  hot pepper sauce
  • 1  cup  (4 ounces) shredded Monterey Jack cheese
  • 1/2  cup  chopped fresh cilantro
  • 1/2  cup  chopped green onions

Preparation

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
  2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.

Nutritional Information

  • Calories: 233 (23% from fat)
  • Fat: 5.9g (sat 3.1g,mono 1.6g,poly 0.5g)
  • Protein: 32.7g
  • Carbohydrate: 11.7g
  • Fiber: 3.4g
  • Cholesterol: 78mg
  • Iron: 3.2mg
  • Sodium: 694mg
  • Calcium: 180mg

Recipe courtesy of: Mercy Ingraham, Cooking Light, OCTOBER 2004

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Chili

 

 

 

 

 

 

 

 

 

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Corn Muffins

 

 

 

 

 

 

 

 

 

 

IMGP3847

Dessert!

 

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