Chicken recipes

Considering the previous post on an abundance of chicken in the family freezer, I was delighted when an envelope with the logo "How to Cook Chicken" arrived on my desk today. Inside, I found two chicken recipes and a CD filled with photography of the dishes. Perhaps this can help any of us who either a) love chicken dishes or b) stocked up at a sale. The second recipe looks better, but each person has her or his unique taste. Enjoy.


Grilled Chicken Parcels with Tomato-Basil Vinaigrette

Serves 4

1 pound ground chicken
2 cloves garlic, minced
2 TBLS dried Italian seasoning
1 tsp kosher salt
½ tsp black pepper

Chicken Parcels:
12 romaine lettuce leaves
12 basil leaves
6 ounces Fontina cheese, sliced into 12 thin pieces
1 TBLS olive oil

Tomato-Basil Vinaigrette:
¼ cup extra-virgin olive oil
1 TBLS balsamic vinegar
½ tsp kosher salt
¼ tsp black pepper
2 tsps basil, finely chopped
1 cup grape tomatoes, halved

Bring a large pot of water to a boil. Fill a large bowl with water and ice. Using tongs, blanch the romaine lettuce leaves by plunging them, one by one, into the boiling water for 2 – 3 seconds each, then placing in ice bath. When all leaves are blanched, spread out to dry on paper towels.

Prepare gas or charcoal grill.

In large bowl, combine ground chicken, garlic, Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon black pepper. Place one romaine lettuce leaf on flat surface; top with basil leaf. Add 3 tablespoons of the chicken mixture and a slice of Fontina cheese. Fold leaf bottom in, then the sides up, and finally the top down, so that filling is completely enclosed. Use two wooden toothpicks to hold the parcel together; set aside. Repeat procedure until 12 parcels are formed.

In medium bowl, whisk together extra-virgin olive oil, vinegar, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Stir in chopped basil and tomato halves.

Brush parcels with 1 tablespoon olive oil and place on grill. Cook for 6 minutes; turn and cook other side for additional 6 minutes or until chicken is completely cook through. Serve with spoonful of tomato-basil vinaigrette.

Nutrition Information, Per Serving:
500 calories; 40 g fat; 13 g saturated fat; 6 g carbohydrate; 1 g fiber




Asian Chicken Skewers with Hot and Sour Mango Dip




Serves 4

1 ½ pounds chicken tenderloins

Marinade:
2 cloves garlic, minced
3 TBLS ground cumin
2 tsps chili powder
2 tsps paprika
2 tsps brown sugar
¼ cup chopped cilantro
1 ½ tsp kosher salt
1 cup lite coconut milk

Hot and Sour Mango Dip:
1 tsp olive oil
4 scallions, minced
1 tsp minced jalapeno pepper
1 can (11.3 oz) mango nectar
1 TBLS brown sugar
¼ tsp allspice
1 TBLS lime juice
½ tsp kosher salt
2 TBLS chopped cilantro
3 TBLS chopped mint

In large bowl, combine minced garlic, cumin, chili powder, paprika, 2 teaspoons brown sugar, ¼ cup chopped cilantro, 1 ½ teaspoons kosher salt and lite coconut milk. Stir well to blend. Add chicken tenderloins, toss to coat, and marinate in refrigerator for 2 hours or overnight.

Prepare gas or charcoal grill.

In medium saucepan over medium-high heat, warm olive oil. Add scallions and jalapeno; sauté until barely translucent, about 2 minutes. Add mango nectar, 1 tablespoon brown sugar, allspice, lime juice and ½ teaspoon kosher; bring to a boil over high heat. Reduce heat to medium-high and simmer sauce about 20 minutes, until thickened and reduced by half. Cool; stir in 2 tablespoons chopped cilantro and mint. Set aside.

Thread one piece of chicken tenderloin onto a wooden skewer that has been soaked in water. Repeat until all pieces are threaded. Place on grill and cook about 3 – 4 minutes per side, turning once, until cooked through. Serve skewered chicken with Hot and Sour Mango Dip.

Nutrition Information, Per Serving:
270 calories; 7 g fat; 2.5 g saturated fat; 18 g carbohydrate; 2 g fiber

Cheeseburger in Paradise

My 7-year-old son can now say he has devoured a true Cheeseburger in Paradise. For some odd reason a few summers ago, he latched onto the popular Jimmy Buffett song when he heard it on a CD in my car, and he talked about it every time we went to a restaurant that served cheeseburgers. Last Friday night, as we looked out over the Intracoastal Waterway as we waited for our meal at Lulu's at the Homeport Marina near Gulf Shores, Ala. Jack finally was able to order his true Cheeseburger in Paradise, minus the lettuce, tomato and Heinz 57. He did, however, order it with a big pickle and a cold root beer (thank goodness he thinks that Buffett sings about root beer and not a cold draft beer as the song says!). I'm not telling him otherwise until he's 21.

Talk about a happy kid. Just look at this face.




Lulu actually is Lucy Buffett, the younger sister of Jimmy. We asked our waiter if the famous singer ever popped in to visit, and he said when Buffett does show up, it's always a surprise. Otherwise, the place would be more jammed than usual. Lulu's menu also features Gulf Coast fare such as shrimp and oysters as well as traditional fare such as salads and sandwiches. With a casual atmosphere, don't even think about dressing up too much ... flip flops are just fine. And don't be alarmed if a tugboat and barges roar through the Intracoastal Waterway just outside Lulu's. The pilot honked his massive horn Friday night as he hung outside the pilothouse to wave to the crowd. After dinner, sit back for a few minutes and listen to the band. Lulu's has free entertainment every night.

We had to wait about 45 minutes to an hour for our seats Friday night, but Lulu's had enough activities to entertain kids that the wait didn't seem too long. Kids can build sandcastles at the playground or they can play beach volleyball. A corn toss game also is set up near the volleyball court. Don't worry moms and dads, picnic tables are set up for you to enjoy a beverage as the kids play.

In case you're headed for the beach later this summer, check out Lulu's at 200 E. 25th Ave., Gulf Shores, AL or call 251-967-5858.

Chicken - It's what's for dinner every night right now

If someone asks me what's for dinner in the next few weeks, my likely answer will be chicken.

My in-laws somehow ended up with eight large bags of frozen chicken, and they're afraid that the chicken will develop freezer burn before they can eat all of it, so they're sharing with us. Don't get me wrong, I appreciate the free chicken, especially considering that a bag of chicken can go for between $8 to $12 at area grocery stories.

But how many ways can I fix chicken? My usual chicken recipes include Italian Chicken, a Chinese chicken, a Mexican chicken, you get the idea. Or many nights, we simply sprinkle the chicken with seasonings from the pantry and throw it on the grill. But that can get old after the fourth, fifth or 20th time in a two-week span. I've looked through some cookbooks for ideas, too, to jazz up chicken so that it's not the same-old, same-old every night.

The biggest problem is that many nights we're pressed for time with squeezing in cooking and eating dinner at home before dashing out the door for our son's baseball games or practices.

So I need quick and easy chicken recipes that won't result in our standard default of grilling (not that there's anything wrong with that, to quote a "Seinfield" saying.) Please, if you have recipes that are easy and fast, post them in the comments section. My family (and the neighbor's dog who snacks on the leftover chicken) will thank you.

Broadbent's offers uniquely Kentucky products at I-24 stop

Travelers along Interstate 24 in Lyon County have a new dining spot with a uniquely Kentucky flavor.
Broadbent B&B Foods opened the Kentucky Proud Gourmet Market and Deli in May at 257 Mary Blue Road in Kuttawa. Ronny and Beth Drennen invited people to attend a tasting party last month to help select the new deli menu.
The sandwich menu now includes three varieties of ham; bacon, lettuce and tomato; turkey; club, and chicken salad. Cheese from Kenny’s Country Cheese Farm in Austin, Ky., (Barren County) tops each sandwich. Hand-dipped ice cream also is available.
One of the most popular sandwiches features sliced country ham topped with an apple slice on a Sister Schubert’s roll, Drennen said.
Sandwiches are made on request, and customers can phone ahead with orders. The dessert menu includes chocolate chip, oatmeal raisin and white chunk macadamia nut cookies, baked fresh daily.
Besides the deli, the market also features Ruth Hunt Candies, Old Kentucky Candies, Ellis Popcorn, Kerns Kitchens Derby Pies and Maker’s Mark Gourmet Sauce.
People also may watch the Broadbent’s slicing and packaging operation each day, and the company will hand out free samples.
Hours are 8 a.m. to 5 p.m. Monday through Friday and 9 a.m. to 4 p.m. Saturday.
Information: 1-800-841-2202.


Besides the designation as National Dairy Month, June also is National Mango Month. According to the National Mango Board, American customers can choose from at least six varieties and most of those are harvested in June.
The tropical mango is packed with vitamins C and A. A cup of sliced mangos has 110 calories, no fat, no cholesterol, no sodium, 28 grams of carbs and 3 grams of fiber. Mangos also have more than 20 different vitamins and minerals.
To determine ripeness, squeeze the mango gently. A ripe fruit should have a little bit of give but shouldn’t be squishy. Once ripe, mangos can be stored in the refrigerator for five days.
Want to test out a mango recipe? Try this one:

Mango chicken
lettuce wraps
1⁄2 tablespoons sesame oil
1 pound boneless, skinless chicken breasts, chopped into small pieces
3 tablespoons soy sauce
21⁄2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1⁄2 tablespoon minced fresh lemon grass
1 large ripe mango, peeled, pitted and chopped, divided
8 to 12 small butter lettuce leaves
1⁄4 cup chopped red bell pepper
2 tablespoons sliced green onion tops
2 tablespoons fresh cilantro leaves, chopped

Heat sesame oil in medium skillet, over medium heat. Add chicken and cook, stirring frequently until lightly browned. Stir in soy sauce, vinegar, honey, ginger and lemon grass. Finely chop half of the mango and add to the skillet. Cook five minutes or until the sauce is very thick. Let cool. Spoon chicken into lettuce leaves and top each with remaining mango, bell pepper, green onion and cilantro.

Leigh Landini Wright, The Paducah Sun’s features editor, can be contacted at 575-8658 or llandini@paducahsun.com

Bed and Breakfast Cookbook

I mentioned McClanahan Publishing House's new book "Room at the Table" in this week's Paducah Sun column on the Taste page. The book arrived in the mail this week. No far western Kentucky bed and breakfast establishments are mentioned, but the book is simply beautiful with photography from Robin Victor Goetz. Pictures of the bed and breakfasts feature sweeping shots of scenic Kentucky countryside. The book also has write-ups about the bed and breakfasts along with recipes. Some of the photos are whimsical such as the long-haired calico cat snoozing on the patio of the 1853 Inn at Woodhaven in Louisville. And of course, who can resist a beautiful picture of a horse?

The recipes offer something for all tastes of Kentucky. Although I'm personally not a fan of cucumbers, nothing says central Kentucky like the benedictine sandwich filling. Benedictine was named for its creator Jennie Benedict, a Louisville caterer. It's usually served at proper formal teas, cocktail parties or weddings.

Here's the recipe featured on page 113, submitted by the Inn at Woodhaven

1 cucumber, peeled
1 small onion
1 8-ounce package cream cheese, softened
Salt to taste
Mayonnaise to taste
1 drop green food coloring

Grind cucumber and onion separately, very fine. Place the cucumber and onion in a strainer and press out the juice. Add to softened cream cheese. Add salt and mayonnaise and mix well in food processor or with a mixer. Add food coloring and mix again. This filling may be used as a sandwich spread or as a dip with crackers. Makes four sandwiches.

Another Kentucky classic is Henry Bain's Sauce from the Pendennis Club of Louisville. Bain was a headwaiter at the exclusive club in the 1800s and developed a special sauce for wild game dishes served at the club. People liked it so much that he eventually decided to bottle it and sell it to Louisville markets.

Here's the recipe:
1 12-ounce bottle chili sauce
1 14-ounce bottle ketchup
1 9-ounce bottle regular A-1 steak sauce
1 10-ounce bottle Worcestershire sauce
2 9-ounce bottles Major Grey's chutney

Mix all ingredients in a blender or use a large bowl and stick blender to mix. Best served over beef tenderloin or as an appetizer (pour over cream cheese and serve with crackers).

If you have other favorites of Kentucky cuisine, let me know by posting comments.

Cool summer treat

Although Nestle touts this treat for Fourth of July celebrations, it looks like a nice cool and refreshing way to end a hot summer day. Try it and see.


Watermelon Ice Cream Bombe

Estimated Time(s)

Preparation Time: 30 min
Freezing Time: 7 hr

Servings: 16

Ingredients:

4 cups lime sherbet, slightly softened
5 cups vanilla ice cream
1 quart strawberry or raspberry fat free sorbet
1/2 cup semi-sweet chocolate mini morsels
Instructions:

LINE 2-quart bowl with plastic wrap, making sure wrap hangs over side of the bowl by at least 4 inches.

SPOON sherbet into large mixer bowl; beat with mixer or stir with spoon until smooth. Spoon sherbet into prepared bowl, pressing into the bottom and up the side with the back of a spoon to form a smooth layer. Freeze for 30 minutes. Remove vanilla ice cream from freezer and allow to soften for 10 minutes; spoon into large mixer bowl and beat with mixer or stir with spoon until smooth. Add to bowl with sherbet, smoothing it over the sherbet in a thin layer. Freeze for 30 minutes.

REMOVE sorbet from the freezer and allow to soften for 10 minutes. Spoon sorbet into large mixer bowl and beat with mixer or stir with spoon until smooth; stir in morsels. Spoon sorbet mixture over ice cream so it fills the remaining space and fills the bowl. Smooth down top; cover with plastic overhang, then add another sheet of plastic wrap. Freeze for at least 6 hours or up to 1 week.

TO UNMOLD, remove plastic wrap from top of bowl. Gently tug at the plastic overhang to loosen the bombe from the bowl. (If the bombe is difficult to remove from the bowl, set it in a large bowl filled with warm water for 8 to 10 seconds.) Place a serving platter over the bowl, invert and shake to release bombe. Peel away plastic wrap, then cut bombe into wedges. Serve immediately.

Summer Camp in the Kitchen

If you love cooking, check out West Kentucky Community & Technical College’s Guest Chef Series June 17-19.
Darin Sehnert, culinary director of the 700 Cooking School of Savannah, Ga., will share his vast knowledge with students each day. The theme on June 17 will be a Summer Salad Party in which students will learn how to make Bavarian potato salad, golden couscous salad, green tomato and cantaloupe salad, Moroccan cucumber and grape salad and more.
Class begins at 2 p.m. in the Culinary Arts Kitchen.
On June 18, Sehnert will guide students through the art of tapas (or small plate food) during sessions at 2 p.m. and 7 p.m. The menu includes roasted olives, spicy fried chickpeas, grilled rosemary skewers, orange and onion salad with cilantro orange blossom vinaigrette and sangria.
A lesson on summer cookouts ends the series on June 19. Students will learn how to make corn and clam fritters with cilantro garlic sauce, black eyed pea salad, molasses marinated pork tenderloin and grilled pineapple spritzer. Classes will be at 2 and 7 p.m.
All classes cost $75 and are limited to 15 participants.
Sehnert previously was a chef instructor at Walt Disney World Resort Disney Institute in Orlando, Fla., and was the sous chef for the main kitchen of the Grand Floridian restaurant and spa.
To register, phone 534-3086 beginning at 9 a.m. today.

McClanahan Publishing in Eddyville has released another new cookbook.
“Room at the Table: A Collection of Recipes from the Premier Bed and Breakfasts in Kentucky” sells for $24.95 and will be available at local booksellers.
To order online, see www.kybooks.com or phone 1-800-544-6959.

Reminder: The Paducah Symphony Orchestra’s Picnic with the Pops extravaganza is Saturday night on the riverfront. Gates open at 5:30 p.m., with table decoration judging beginning at 6 p.m. The show begins at 7:30 p.m.
Remember to pack a picnic for an evening of entertainment under the stars.

Mark Sullivan of the Paducah HoneyBaked Ham Co. and Cafe, 4793 Village Square Drive, sent along this recipe for ham and potato salad with tarragon.
Boil 1 pound medium-sized red potatoes in salted water for about 20 minutes. Drain and cool to lukewarm.
Slice potatoes into 1/2-inch thick slices and place in a large bowl.
Drizzle 1 tablespoon tarragon white wine vinegar over potatoes, then add 5 to 6 stalks of thinly sliced celery, 2 tablespoons capers, 3/4 cup ham cut into strips, 6 tablespoons mayonnaise and 3 tablespoons chopped fresh tarragon. Toss gently and serve with salt and pepper.

Leigh Landini Wright, The Paducah Sun’s features editor, can be contacted at 575-8658 or llandini@paducahsun.com

New in the spice aisle

McCormick has introduced two new pepper varieties — Worcestershire and smokehouse — that are now available in the spice aisle. The Smokehouse blend features black pepper infused with an applewood smoke flavor and is recommended for burgers, ribs, pork and chicken. Worcestershire combines the flavor of the popular steak sauce with black pepper. It's recommended for steak, stew or a spice rub.