Fried Chicken Sunday Salad

Did anyone else get out and enjoy the gorgeous weather this weekend? I mean, omg it was beautiful!

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The girls and me enjoying all that Spicewood Springs Vineyard has to offer. Thanks for letting me snag your pic Brooke!

I got out and did some chili tasting (really more wine tasting) at the Spicewood Springs Annual Chili Cookoff.

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Snagged this photo from my awesome roomie Alex

Sunday I headed out to Zilker Park to see all the kites whipping across the Austin skyline. Pictures just really can’t capture how amazing it is to see all those kites (and people!) filling up the park. Of course, Mimi had a great time too!

After a full weekend of fun, I was ready for a good Sunday night dinner. Sundays are always a conundrum for me… Do I want healthy? Do I want comfort food? There’s something I love about Sunday meals, so I don’t like skipping out of the kitchen in Sundays. Hence, the birth of the Fried Chicken Sunday Salad. Lots of greens, with some (baked!) fried chicken. Growing up we are a lot of fried on Sundays with my grandparents, so it felt nostalgic.

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For this salad you’ll need:

2 lbs chicken tenderloins
1/2 lb fresh green beans
1 red bell pepper
1/2 cup sharp white cheddar cheese
6 cups spring mix and arugula (I used more arugula)
1 egg
1/2 cup buttermilk
2 cups flour
1 cup panko breadcrumbs
2 tablespoon Tony Cheacere’s
1 ounce lemon juice
2 tablespoons olive oil
1 teaspoon garlic sea salt
Salt and pepper

For the dressing:
3 tablespoons sweet and hot mustard
3 tablespoons balsamic vinegar

Serves five

Preheat oven to 350 degrees.
Spray a baking dish with non-stick spray.
Mix egg and butter milk together in a bowl. Mix flour, breadcrumbs and Tony Chacere’s in a separate bowl.
Dip chicken in egg and buttermilk then coat in flour mixture. I repeat this process for an extra thick breading.

Place in baking dish and bake for 25-30 minutes or until chicken is cooked thoroughly and breading is crispy.

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While the chicken is baking, chop the green beans and red bell pepper.

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Sauté the green beans on low heat with one tablespoon olive oil and garlic salt. You want these to be warm but still a little crunchy. Sauté about 15 minutes.

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Whisk together the sweet and hot mustard with the balsamic vinegar. Set aside.

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Toss the greens with olive oil, lemon juice, salt and pepper.

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Chicken is done!

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Plate the greens, adding the bell pepper and green beans. Top with the chicken and white cheddar cheese. Drizzle a little dressing on top and you’re done!

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Eat it with a fork and knife, enjoy!

Chicken Vindaloo with Turmeric Cauliflower

This is my take on the traditional spicy Indian dish. I didn’t really follow any recipe, but just went on a hunch after my success with green curry last week, I wanted to try my hand at Indian!

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I did a little improvising, like using cauliflower instead of rice for serving. This recipe can easily be made less or more spicy based your taste.

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For this recipe, you’ll need:
3 lbs chicken breasts
2 medium sized onions
14 ounces chicken broth
12 ounces tomato paste
1 large jalapeño
3-4 cloves of garlic
1 3in piece of fresh ginger
2 tablespoons of kosher salt
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon cayenne
Fresh cilantro for garnish

For the Turmeric Cauliflower:
1 head of cauliflower
3 teaspoons turmeric
3 teaspoons of garlic powder

For the Mint Peas:
3 cups frozen peas
1 cup fresh chopped mint leaves
1 tablespoon olive oil
1 teaspoon kosher salt

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Begin by pureeing the onion, garlic, ginger and jalapeño.

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Blurry pic!

Add the tomato paste and turmeric, cayenne, coriander and paprika. Blend until well mixed.

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Cut the chicken breasts into 2 inch cubes. Cook the chicken with the kosher salt in a large stock pot until you can’t see anymore pink, stirring frequently. About 5-7 minutes over medium high heat.

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Add the tomato and onion paste with the chicken broth to the stock pot. Simmer over medium low heat for 20 minutes.

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For the mint peas, cool the frozen peas according to the packaging. Let the peas cool down. To speed this up, rinse the peas with cool water and place in fridge for 5 minutes. Just before serving, stir in olive oil, salt and fresh mint!

For the turmeric cauliflower, wash and chop the cauliflower. Boil the cauliflower until tender, about 10-15 minutes. Add the turmeric about halfway through. Once fork tender, drain the cauliflower. Add the garlic power and stir.

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Serve the chicken vindaloo over the turmeric cauliflower. Serve hot!

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I love this spicy Indian dish! Rice is traditionally served, but I love the texture of the cauliflower with this dish. The mint peas really help balance out the heat. This can easily be made vegetarian by subbing vegetable broth and potatoes!

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It’s great with a glass of red wine!

Enjoy!

Chicken Ricotta Croquettes

These little babes or uh I mean croquettes, can easily be paired with a host of other dishes or sides, even for breakfast!

One of my thoughts was to pair these with a poached egg and some hollandaise sauce… somebody out there better try that and let me know how it is!


You’ll need:
One large chicken breast
2-3 cloves of garlic
1/2 a white onion
Thyme and Parsley
Salt
Panko bread crumbs
Ricotta
Vegetable Oil


First, start by boiling the chicken breast. Place the raw chicken breast into a pot of boiling water. Once you place the chicken in, the bubbles made subside for a minute or so but they will come back.


Add in a few shakes of Thyme and Parsley.


Add the spices, chopped onion and garlic to the boiling pot. Cover this, reduce to medium heat and let boil for 25 minutes.


After 25 minutes… looks about done.


Strain the water from the pot but save the onion and garlic to add back in later for extra flavor.


Shred the chicken. I did this with two forks. The chicken should be pretty tender making this super easy.


Mimi showed up. She’s got quite the nose for meat!


Shredded chicken. Be sure to pull the chicken into fine strands. Dont want any big chunks of meat in these croquettes.


I added about half of the garlic and onions into a mixing bowl with the shredded chicken.


Add about a cup of ricotta into the mixing bowl with the chicken and onions.


Mix that all up.


Pour some Panko bread crumbs onto a plate.


Pat the chicken ricotta into little cakes. Be sure not to make them too thick or too thin. Probably about 1/2in thick.


Now cover the croquettes in Panko bread crumbs.


They are ready for the pan!


Pour vegetable oil into the pan. Be sure the entire bottom of the pan is covered evenly with about a 1/4in of oil. Heat the oil on medium-high heat before putting the croquettes into the pan. You will know when its ready because the oil will start to smell, kind of like something fried. You can test to see if its ready by placing a small ball of croquet in the pan. If it immediately starts to sizzle then you’re ready!


Croquettes into the pan!


Flip the croquettes over once the under side is browned. This will probably take 2-3 minutes at least. But each stove is different so keep an eye on them.


I served my chicken ricotta croquettes with sautéed peas and mushrooms.


Delish. Enjoy!