Buttermilk Fried Chicken

One thing I try to focus on when creating dishes is being able to eat and make what I love, without having to compromise much. Unfortunately, I suffer from a digestive disorder – what kind of cruel joke is that for a chef and “foodie”?! I’ve done quite a bit of trial and error on my diet to try to keep myself in good health and pain-free. Although I’m not allergic to wheat or gluten, I find that I feel much better when I don’t eat it. It seems a lot of people can benefit from reducing the amount of wheat they consume. With that said, I don’t want to give up my favorite foods or feel like I’m missing out on anything and this fried chicken is the perfect example! The buttermilk marinade adds to the flavor and moisture of the meat while the cornstarch helps to keep the breading from falling off while frying. If you haven’t tried brown rice flour yet, I highly recommend it!

Time: 45 minutes + marinate time                   Serves: 4

Ingredients

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• 1 chicken cut into 8 pieces – about 2.5 pounds
• 2 cups buttermilk
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 4 sprigs fresh rosemary
• 1/2 onion, roughly chopped
• 4 large garlic cloves, smashed
• 1 celery stalk, roughly chopped
• 2 tsp rainbow peppercorns
• 1 handful celery leaves
• 1 cup cornstarch
• 1 egg, beaten
• 1/4 cup hot sauce
• 2 tbsp cold water
• 1 cup brown rice flour
• 1 1/4 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• neutral oil, for frying

How to make it

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• Combine buttermilk,salt,pepper,paprika,rosemary,onion,garlic,celery stalks & leaves in a large plastic zipper bag. Seal and toss to incorporate. Add chicken pieces, reseal, and refrigerate for at least 12 hours, and up to 36 hours.
• Place cornstarch in a bowl.
• Place egg, hot sauce, and water in another bowl.
• Place flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in a third bowl. Mix to incorporate.
• Remove chicken from fridge. Heat oil in a medium stock pot to about 350F – a cube of bread should brown in one minute when the oil is ready.
• Remove chicken from buttermilk mixture, letting excess drip off. Dredge first in cornstarch, then dip in egg wash, and finally dredge in seasoned flour. Place in hot oil and cook for about 20 minutes. Wings may need less time and larger pieces may need a few more minutes. I went about 25 minutes on the breasts, 20 minutes on the legs and thighs, and 15 minutes on the wings. Remove and transfer to a paper towel lined cooling rack. Fry in batches if needed. (I like to fry in smaller batches in a smaller pot to use less oil and give the pieces room to brown well without sticking).

Sesame Soba with Chicken and Edamame

Soba noodle dishes like this can be served warm, room temp, or chilled for your enjoyment and convenience!

Time: 20 minutes                  Serves: 2

Ingredients

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• 1 1/2 tsp sesame oil
• 1 tbsp vegetable oi
• 1/2 pound chicken tenders
• 4 cloves garlic, minced
• 2 inches ginger, grated
• 2 green onions, sliced – white & light green parts separated from dark green
• 1/4 cup soy sauce (I use tamari, which is wheat-free)
• 2 tbsp sugar
• 2 tbsp rice wine vinegar
• pinch red pepper flakes
• 6 oz. soba noodles, cooked according to package instructions, drained & cooled
• 1 cup edamame, cooked according to package instructions, drained & cooled
• cornstarch slurry – optional for thickening
• radishes, sliced – for garnish

How to make it

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• Heat vegetable and sesame oils in a large skillet or wok over medium-high heat. Add chicken and cook for 3 minutes, turn. Add garlic, ginger, and light green parts of green onions to pan and cook for an additional 2-3 minutes, careful not to burn the garlic.
• Meanwhile, combine vinegar, soy sauce, sugar, and red pepper flakes. Add to skillet.
• Add cooked soba and edamame. Toss to combine. Allow to heat through.
• If needed, add cornstarch slurry to thicken sauce.
• Garnish with sliced radish and tops of green onions.

Chicken Pot Pie Mac & Cheese

I’ve been back in Detroit for almost two weeks and Spring has definitely come through here and there but it’s still not in full swing. This comforting dish is nice on a rainy, cool spring evening and reminds me of the saying “April showers bring May flowers” because of how colorful it is,  incorporating fresh spring produce. This was my beau’s brainchild and I’d say an experiment gone

Time: 1 hour           Serves: 10

Ingredients

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• 1 1/2 pounds chicken breast (b/s), poached in 2 1/2 cups chicken stock, shredded*
• 8 oz. elbow quinoa pasta, cooked al dente (or short cut pasta of your choice)
• 6 tbsp butter
• 1/2 medium onion, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 1 large carrot, peeled and diced (about 1 cups)
• 2 cloves garlic, minced
• 1 cup corn, frozen
• 1 cup fresh peas
• 1/2 cup brown rice flour (or flour of your choice)
• 2 cups chicken stock
• sea salt & black pepper, freshly ground  (I used about 1/2 tsp each)
• 1/3 cup mayonnaise
• 8 oz. New Zealand white cheddar, shredded – divided
• handful pea sprouts, for garnish

How to make it

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• Preheat oven to 350F. Prepare 1 13×9 or 2 8×8 or 2 quart casserole dishes with cooking spray.
• Melt butter in a large 5 qt. pot. Add onion, cook until softened. Add carrots, cook for 2 minutes. Add celery, cook for 1 min. Add garlic, cook for 2 minutes. Add flour. Cook until a lightly brown roux forms around the veggies.
• Slowly add stock, and whisk to incorporate. Remove from heat. Add shredded chicken, mayo, cooked pasta, corn peas, and half shredded cheese. Mix to incorporate. Pour into casserole(s), I set one aside at this point to cool completely to freezer for another great dinner.

• Top with remaining cheese. Bake on middle rack for 15-20 minutes until bubbling. Transfer to top rack and turn on broiler. Broil until golden brown, about 2-3 minutes.
• Allow to set for 5-10 minutes before serving. Garnish with pea sprouts.

Brown Beech Mushrooms and Chicken Stir-Fry

This stir-fry lends itself to the firm texture and nutty flavor of brown beech mushrooms. Adapted from a recipe I found in “Gochiso: Ultimate Japanese Gourment Magazine” from 2012.

Time: 25 minutes              Serves: 2

Ingredients

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• 2 boneless, skinless chicken cutlets – about 4 oz. each
• 1/2 tsp tamari/soy sauce
  
• 1/4 tsp toasted sesame oil
  
• black pepper, freshly ground – to taste
• 1/2 tsp cornstarch
• pinch of sugar
• 1 150g package brown beech mushrooms, separated and ends trimmed
• 1 tbsp vegetable oil
• 2 cloves garlic, finely minced
• 1/2 inch piece of ginger, grated
• 1 tbsp oyster sauce
• red pepper flakes, to taste
• green onion tops, thinly sliced

How to make it

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• Cut chicken into chunks.
• In a medium-sized non-reactive bowl, combine tamari/soy, sesame oil, pepper, cornstarch, and sugar. Whisk to incorporate.
• Add chicken to bowl and marinate on counter for 15 minutes, or covered in fridge overnight.
• Heat wok or saute pan over medium-high heat. When hot, swirl in vegetable oil. Add chicken and stir-fry for 2-3 minutes until nearly cooked through. Reduce heat to medium and add garlic and ginger. Stir-fry until fragrant, about 1 minute.
• Add mushrooms, oyster sauce and red pepper flakes. Bring sauce to a simmer and cook for 30 seconds. Garnish with sliced green onions.
• I served this over steamed brown rice with pan roasted baby bok choy (recipe to follow).

Chicken Wild Rice Casserole

Although spring is trying to peak out, it’s still chilly here in SoCal where I’m currently based. I don’t mean to wine, I know it’s warmer than my native land. But I thought it would be nice to introduce a Midwestern favorite. A big salad is great for lunch but for dinner a hearty, satisfying, comfort food is in order. The array of vegetables not only pack a nutritional punch but they lend their colors to make this dish really pop. A great make-ahead meal. Prepare it up until the baking, cool completely and freeze, I usually divide into 2. Just defrost in fridge before baking, or up baking time by about 45min. I meant to add mushrooms to this dish but forgot, maybe next time.

Time: 90 minutes           Serves: 6-8

Ingredients

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• 1/2 cup wild rice, cooked according to package instructions
• 1/2 cup basmati rice, cooked according to package instructions
• 1 tbsp olive oil
• 1/2 medium onion, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 carrots, peeled and diced (about 2 cups)
• 3-4 cloves garlic, minced
• 1/2 head broccoli, cut into small florets
• 1/2 head cauliflower, cut into small florets (I used orange cauliflower)
• 2 cups shredded cooked chicken breast
• 3 tbsp butter
• 3/8 cup AP flour
• 1 1/2 cups chicken stock
• 3 cups shredded cheddar cheese, divided
• salt and pepper, to taste (I used about 1/4 tsp each)

How to make it

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• Preheat oven to 350F. Prepare 2 8×8 or 2 quart casserole dishes with cooking spray.
• Bring a large pot of salted water to boil.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add onions, cook stirring occasionally for 4 minutes. Add carrots and cook, stirring occasionally for 4 minutes. Add celery and cook, stirring occasionally for another 4 minutes. Finally, add garlic and cook 2 more minutes. Season to taste with salt and pepper and remove from heat.
• Drop broccoli and cauliflower florets into boiling water. Cook for 3 minutes then remove and drain in a colander. Run cold water over top until cooled through or drop in an ice water bath.
• In a large stock pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring. Add chicken stock in 3 parts, whisking to incorporate. Cook until thickened somewhat. Add 1 1/2 cups cheese and season to taste. Add all vegetables, chicken, and both kinds of rice. Mix well to incorporate. Spoon into prepared baking dish and top with remaining shredded cheese. Bake for 25 minutes, until bubbly and cheese has melted.

Mediterranean Chicken and Village Salad

I’ve been craving Mediterranean food and decided to whip this up. A light, refreshing plate that I served with carrots simply pan roasted in olive oil, S&P, along with a scoop of rice topped with raw garlic spread.

Time: 30 min + marinating Serves: 4

Ingredients

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• Chicken

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• 4 boneless skinless chicken breast fillets
• 1/4 cup lemon juice, freshly squeezed
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh oregano leaves, roughly chopped
• pinch red pepper flakes
• 1/4 tsp sea salt
• 1/4 tsp black pepper, freshly ground

• Village Salad

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• 2 roma tomatoes, diced (I de-seed)
• 1 medium seedless cucumber, diced
• 1/4 cup fresh parsley, roughly chopped
• 1/4 cup Kalamata olives, chopped
• 2 green onions, chopped
• 4 oz. feta cheese, cut into small cubes
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• S&P – to taste

How to make it

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• Chicken

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• Combine all ingredients except for chicken in a non-reactive bowl. Whisk together to incorporate. Add chicken and marinate for 30 minutes.
• Heat skillet over medium-high. Add a drizzle of olive oil and place chicken into skillet. Cook for 4 minutes on each side, or until cooked through and juices run clear. The chicken may also be done on a grill, under the broiler, or baked in the oven.

• Village Salad

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• Combine all ingredients and toss well to incorporate.

Oven-Roasted Chicken Wings

There are so many great chicken wing recipes out there. I just thought I’d add one of mine into the pool. They’re so easy to make with few ingredients & little hands-on time, great as an appetizer or main.

Time: 5 min, 45 min cook              Serves: 3-4

Ingredients

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• about 12 whole chicken wings
• 1 tbsp olive oil
• Chef Paul Prudhomme’s Poultry Magic, to taste
• black pepper, to taste

How to make it

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• Preheat oven to 375F.
• Rinse wings & pat dry. Place in roasting pan in single layer, skin side up.
• Drizzle oil evenly over all wings.
• Season liberally with Magic & pepper.
• Turn wings over and season other side. Turn back over.
• Place in oven and bake for 30 minutes.
• Turn temperature to 400F and bake for an additional 15-25 minutes, until golden brown and desired crispness of skin is achieved.

Boursin Stuffed Chicken

A great combo of moist, creamy, cheesy interior and crispy, crunchy exterior.

Time: 10 min prep, 45 min cook             Serves: 2

Ingredients

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• 2 boneless skinless chicken breasts (about 6 oz each)
• 2 oz. boursin cheese (I used garlic & herb)
• 1 egg
• 1 tbsp milk
• 1/2 cup panko bread crumbs
• 1/4 cup grated parmesan cheese
• Lawry’s seasoning salt, to taste
• black pepper, to taste
• olive oil spray

How to make it

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• Preheat oven to 350F. Spray a glass baking dish with olive oil.
• Rinse chicken & pat dry. Cut a horizontal slit in the thickest portion of each breast to form a pocket, leaving about 1/2 inch attached, careful not to cut all the way through. Stuff each pocket with 1 oz of cheese. Secure with toothpicks.
• In a medium bowl, combine egg and milk and whisk to incorporate.
• Place bread crumbs & grated cheese into a sealable plastic bag or paper bag. Season with Lawry’s and pepper. Toss to incorporate.
• Carefully put stuffed chicken in egg mixture, allowing excess to drip off. Then, place into bag with bread crumbs and toss to coat. Carefully transfer to baking dish. Repeat with other piece of chicken.
• Spray tops liberally with olive oil. Place in oven and bake for 45 minutes – 1 hour until juices run clear.

Faux Pho Noodle Bowl

I purchased a package of Vietnamese chicken sausage from the local Corridor Sausage Co. here in Detroit and was inspired to make this dish. You can purchase the sausages through their website and they are well worth it!

Time: 30 minutes               Serves: 4

Ingredients

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• 1 quart Vegetarian Pho soup base (Pacific brand Organic soup starters)
• 1 quart chicken stock
• 1/2 red onion, halved and sliced thinly – divided
• 3 large cloves garlic, sliced
• about 2 inches fresh ginger, grated
• juice from 1/2 lemon
• 8 oz. thick rice noodles (pad thai noodles)
• 1 pound Vietnamese chicken sausage

• For Garnish

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• 2 cups mung bean sprouts
• 1 lime cut into wedges
• 1/2 cup mint leaves
• 1/2 cup basil leaves
• 1/2 cup cilantro leaves
• 1/2 cup sliced green onions
• Sriracha
• fish sauce/soy sauce
• 2 fresh serrano or jalapenos, thinly sliced

How to make it

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• Pour soup base and stock into a medium stock pot. Bring to a boil. Add half of sliced red onion, garlic, ginger and lemon juice. Reduce to simmer.
• Prepare noodles according to package instructions. Once cooked, drop in an ice bath to stop cooking process. Set aside.
• While noodles cook, heat broiling pan under broiler at 425F.
• Place sausages on broiler pan about 4 inches from heating element. Cook for 4 minutes. Pierce each in several places with a sharp knife. Cook an additional 2 minutes, then turn, pierce other side and cook for an additional 6 minutes.
• Transfer sausage to cutting board and slice in diagonal pieces once cool enough to handle.
• To serve, divide noodles between 4 large bowls. Divide broth between bowls. Top each with sausage slices.
• Put remaining sliced red onion in a small bowl (ramekins are perfect). Place mung beans in a small bowl. Place each herb in its own small bowl, as well as green onions, and peppers. Place garnish bowls/ ramekins on a large plate or serving tray and encourage diners to customize their Pho as desired.
• Serve with chopsticks, fork, and large soup spoon.

Cheesy Chicken & Vegetable Bake

This dish is rather light for a casserole (no starchy pasta or rice) and oh so tasty!

Time: 45 minutes             Serves: 4

Ingredients

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• 2 boneless skinless chicken breasts
• 1/2 head broccoli cut into florets
• 1/2 head cauliflower cut into florets
• 4 oz. baby Bella mushrooms (or button), diced
• 3 tbsp butter
• 1/2 tsp worcestershire sauce
• 1/3 tsp dried onion
• 1/3 tsp onion powder
• 1/3 tsp garlic powder
• 1/3 tsp celery seed
• 1/8 tsp sugar
• salt & pepper to taste
• crushed red pepper flakes, to taste
• 1 tbsp sour cream
• 1/3 cup half & half
• 1/4 cup chicken stock
• 2 tbsp flour
• 1/4 cup shredded sharp white cheddar

How to make it

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• Preheat oven to 350F. Prepare an 8×8 casserole dish with non-stick cooking spray.
• Bring a pot of salted water to boil. Add broccoli and cauliflower and cook for 4 minutes. Remove from heat pour into a colander.
• Season chicken with salt & pepper. Heat 2 tbsp butter in skillet over medium heat. Add chicken and cook until juices run clear, turning halfway through to cook both sides. Set aside. Once cooled, cut into bite size pieces.
• Add 1 tbsp butter and mushrooms to skillet and season with salt & pepper. Saute until they begin to produce their own juice. Remove & set aside.
• Add chicken stock to skillet and scrape up drippings. Add cream and sour cream and seasonings. Bring to a slight boil and turn heat to medium low. Add flour and whisk with a fork until well incorporated. Remove from heat and incorporate chicken, vegetables, and sauce. Pour into casserole dish and top with shredded cheese. Bake for 20 minutes.