Also see her recipe for Lentil Soup! I used to like reading Laurie Colwin’s column in my erstwhile subscription to Gourmet magazine. I loved her juxtaposition of recipes and autobiographical, home-centered stories. More and more, I found myself liking the person who was writing each chapter. It’s telling that I chose a similar format for… Continue reading Mulligatawny Soup (Laurie Colwin)
Tag: chicken
Spring Greens and Roasted Chicken
2 ¼ pound supermarket-roasted chicken 1 package (5 ounces) mixed greens, approximately 8 cups2 cups sliced strawberries4 ounces Gorgonzola cheese, crumbled½ cup honey roasted cashews or peanuts1 lemon, halved3 tablespoons olive oil¼ teaspoon salt¼ teaspoon ground black pepper Remove skin from chicken. Shred the meat (you should have approximately 3 ½ cups. Place greens on… Continue reading Spring Greens and Roasted Chicken
Spring Greens and Roasted Chicken
2 ¼ pound supermarket-roasted chicken1 package (5 ounces) mixed greens, approximately 8 cups2 cups sliced strawberries4 ounces Gorgonzola cheese, crumbled½ cup honey roasted cashews or peanuts1 lemon, halved3 tablespoons olive oil¼ teaspoon salt¼ teaspoon ground black pepper Remove skin from chicken. Shred the meat (you should have approximately 3 ½ cups. Place greens on platter… Continue reading Spring Greens and Roasted Chicken
Chicken Couscous with Raisins and Lime Juice
I tell you this stuff so addictively good, you, too, might be at risk of eating waaaaay too much of it. 1 tablespoon olive oil1 ¼ pounds boneless, skinless chicken breasts, cut in bite-size pieces1 pint cherry tomatoes1 ½ teaspoons minced garlic1 can (14 ounce) low-sodium chicken broth1/3 cup raisins1 box (10 ounce) couscous1 cup… Continue reading Chicken Couscous with Raisins and Lime Juice
Garlic Chicken à l’orange
When I collected this recipe, it sounded so good, and it still does. 2 whole chickens, 3 pounds each4 Valencia oranges12 cloves garlic, peeled1 piece (about 2 inches) fresh ginger, peeled and sliced½ teaspoon salt¼ teaspoon black pepper1 can (14 ½ ounces) chicken broth2 tablespoons cornstarch½ teaspoon red pepper flakes 2 cups cooked white rice… Continue reading Garlic Chicken à l’orange
Chicken-Pineapple Stir-Fry
½ pounds chicken tenders3 tablespoons hoisin sauce1 tablespoon cornstarch1 ½ teaspoons 5-spice powder2 cups pineapple chunks2 tablespoons sugar2 tablespoons peanut oil2 tablespoons grated ginger3 ribs celery, sliced1 red bell pepper, cut in strips½ cup chicken broth2 teaspoons rice vinegar Cut tenders diagonally into ¼" slices. In large bowl, combine chicken, hoisin sauce, cornstarch, and 5-spice… Continue reading Chicken-Pineapple Stir-Fry
Orange-Flavored Roast Chicken
½ cup coarse or kosher salt½ cup dark brown sugar, firmly packed1 cup hot water3 cups orange juice3 cloves garlic, crushed1 large onion, halved and thinly sliced1 tablespoon ground cumin¼ teaspoon black pepper1 whole chicken, about 4 pounds In a 3-quart glass bowl, combine salt, sugar, and hot water; stir to dissolve salt and sugar.… Continue reading Orange-Flavored Roast Chicken
Spicy Oven-Fried Chicken
¾ cup buttermilk1 tablespoon hot sauce1 tablespoon Dijon mustard2 cloves garlic, minced½ teaspoon ground black pepper2 teaspoons salt4 boneless, skinless chicken breasts (1 ½ lbs.)1 cup plain dried breadcrumbs¼ cup grated Parmesan cheese2 tablespoons flour2 teaspoons dried thyme½ teaspoon paprika½ teaspoon cayenne pepper3 tablespoons olive oil Roasted potatoescooked green beans In a large bowl, mix… Continue reading Spicy Oven-Fried Chicken
Marinated Grilled Chicken Breasts (US Healthcare)
Every day, we all, old or young, can hardly help showing our age. And speaking of old, my spouse and I got this recipe from our health insurer, US Healthcare, one of the early versions of what was then a new idea, the HMO. They sent every one of their subscribers a cookbook recipes that… Continue reading Marinated Grilled Chicken Breasts (US Healthcare)
Oven-Baked Chicken Parmigiana
4 (about 1 ¼ pounds) boneless, skinless chicken breast halves1 egg, slightly beaten¾ cup Italian-seasoned dry bread crumbs 1 jar (26 – 28 ounce) pasta sauce, such as Ragu™ Old World StyleOR, (much better)a similar volume of Grandma’s Marinara Sauce 1 cup (about 4 ounces) shredded mozzarella cheese Cooked spaghetti Preheat oven to 400°. Dip… Continue reading Oven-Baked Chicken Parmigiana
Recipes out of the Blond Box 