Crispy Baked Thai Chicken Wings

I was pretty excited to get my recipe for this round of A Taste of Home Cooking's recipe swap.  Sunday afternoon means football in our house during the fall and into winter, and I love to have "football foods" for lunch while we catch the one o'clock game.  For this season's inaugural Sunday afternoon, I had already been planning on classic buffalo wings, so Jill's recipe for baked wings with Thai curry-lime sauce fit right into my plan.

I LOVED these wings.  The spicy-sour-sweet combo is one of my favorites, and the sauce here hits all those notes for me.  It's probably even going to make another appearance in my kitchen this week, as part of a shrimp stir fry.  I added a little more honey because I like my wings to be a little on the sticky side, and skipped the cilantro in favor of some toasted sesame seeds and scallions because as much as I want to like it, cilantro just never tastes good to me.  I also popped the wings back in the oven for a few minutes after their initial dip in the sauce for some caramelization, and thickened the sauce up while they were there for another thick coat of the good stuff when they came out.

Crispy Baked Thai Chicken Wings

What's in them:

4 pounds chicken wings
extra-virgin olive oil
kosher salt and freshly ground black pepper
½ c (1 stick) unsalted butter
1 generous Tbsp of Thai red curry paste
2 Tbsp honey
2 tsp soy sauce
zest and juice of 1 lime
1 tsp cornstarch
thinly sliced scallions and toasted sesame seeds, for garnish

How to make them:

Preheat the oven to 425 degrees F.

Remove the chicken wings from the package and pat them really dry.  Place them in a large bowl, drizzle generously with olive oil, season well with salt and pepper and toss to coat.

Spread the wings onto a baking sheet and roast them in the oven for about 25 minutes, or until the skin gets crisp and brown, and the meat is tender. Flip the wings about half-way through cooking to ensure that both sides get golden brown.

While the chicken wings are cooking, place the butter, red curry paste, honey, zest of the lime and soy sauce into a medium saucepan. Warm the mixture over low heat, whisking frequently to incorporate all of the ingredients. Season with salt and pepper and keep warm until the wings are cooked.

When the chicken wings are ready, toss them, in batches if necessary, in the curry lime sauce, returning them to the baking sheet when coated.  Place the wings back in the oven, baking for another 5-7 minutes until the sauce begins to lightly caramelize.

Meanwhile, stir the lime juice into the remaining curry lime sauce, whisk in the cornstarch, and bring to a gentle boil, letting it cook and bubble until the sauce has thickened.  Plate wings, drizzle with thickened sauce, and garnish with scallion and sesame seeds if desired.

Chicken with Peanut-Lime Sauce

After several weeks off, I'm back participating in the recipe swap hosted by A Taste of Home Cooking.  I received Chicken with Coconut-Lime Peanut Sauce from Mrs. Regueiro's Plate, and was pretty excited to try it out, especially when I saw that it reminded her of chicken satay.  It was in fact pretty delicious, especially with brown rice with some toasted coconut flakes stirred in to soak up the extra sauce.

I did, of course, make some changes.  Since it's summer and I try to use the grill as much as possible to minimize dirty pans and overheated kitchens, I decided to stick with the satay idea and grill skewered chicken after marinating it in some of the sauce.  To adjust to not cooking the sauce, I cut back on the garlic and used scallions instead of onions.  Asparagus wasn't looking so great that week, so crisp sugar snap peas took their place.  Finally, coconut milk isn't very popular in our house, so I kept the coconut flavor to the rice and thinned the sauce using hot water.

Chicken with Peanut-Lime Sauce

What's in it:

3 scallions, thinly sliced
2 garlic cloves, minced
½ c peanut butter
Juice from 1 lime
1 Tbsp soy sauce
2 Tbsp fish sauce
2 tsp toasted sesame oil
¼ tsp black pepper
⅛ tsp cinnamon
⅛ tsp ground ginger
⅛ tsp cayenne pepper
1 Tbsp honey
¼-½ c hot water
1 ½ lbs chicken breast, sliced into 1" strips, or chicken tenders

How to make it:

Combine ingredients through honey in a food processor, scraping down the sides if necessary.  With processor running, stream in hot water a little at a time, until your desired consistency is reached.

Combine chicken and half of the sauce and let marinate for at least an hour.

Thread chicken onto metal or soaked wooden skewers, and grill over medium heat until done, about 6-8 minutes.  Serve with reserved sauce for dipping.

Orange-Teriyaki Chicken with Noodles

I participate in an online cooking forum, and I love getting to peek at what others are up to in the kitchen.  It's also a great source of inspiration for me.  Recently, members have started a weekly recipe swap, and this week's theme was Asian recipes.

I received a recipe for Orange-Teriyaki Beef with Noodles from Jaida at Sweet Beginnings, originally from Betty Crocker.  I changed up the cooking steps a little to follow my usual stir-fry method, and subbed chicken thighs and chicken broth since I had them on hand, but don't be fooled.  The original flavors are still up front here, with the sweetness from the marmalade and teriyaki sauce and heat from the cayenne melding nicely.

Orange-Teriyaki Chicken with Noodles

What's in it:

1 1/2/ cups chicken broth
¼ cup of teriyaki stir-fry sauce
3 tablespoons of orange marmalade
Cayenne pepper to taste
2 tsp cornstarch
1 teaspoon olive or canola oil
1/2 teaspoon sesame oil (optional)
1 lb boneless, skinless chicken thighs, about 4, cut into bite-sized pieces
2 cups of broccoli florets (fresh or frozen)
2 scallions, thinly sliced
2 garlic cloves, minced
2 cups of uncooked fine egg noodles, prepared according to package directions

How to make it:

Whisk together broth, teriyaki sauce, marmalade, cornstarch and cayenne, and set aside.

Heat canola oil and sesame oil, if using, in a skillet over medium-high heat. Add chicken and cook for 2 to 4 minutes, stirring until browned on the outside.

Add the broccoli, scallions and garlic and noodles and cook until broccoli is just tender.  Add teriyaki mixture.

Continue to cook 2-3 minutes until the sauce has thickened and the chicken is cooked through.  Serve over egg noodles.

Fajita Chicken and Rice Bake

I first started making this casserole several years ago when Vince was working in Norfolk during the week and coming home on the weekends.  During the week, I would cook for myself, making meals that could be divided.  When Vince headed back on Monday mornings, I would pack up the meals for him to take back, frozen so that they would stay cold for the trip.

This is now a favorite of mine to take to new parents as well.  The level of spice can be adjusted, and it can be stuck in the freezer until needed.  All that needs to be done is pop it in the oven.  And just recently, I had the chance to make this for friends who just had a beautiful baby girl!  Served with a tomato, avocado and spinach salad, I hope this keeps the new mom and dad going through some long days.

Fajita Chicken and Rice Bake

What's in it:

2 Tbsp. olive oil, divided
1-2 bell peppers, any colors, diced
1 small onion, diced
1-2 garlic cloves, minced
Juice of one lime
3 large boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp. taco seasoning (this is my favorite recipe)
1-2 cans fire-roasted diced tomatoes or Rotel
4 oz. cream cheese (I usually use Neufchatel)
4 cups cooked rice, brown or white, or a mix
2 Tbsp. chopped cilantro
1/2 cup shredded cheese, cheddar, monterey jack or pepper jack, or, again, a mix
1/2 cup crushed tortilla chips

How to make it:

Heat 1 Tbsp. of the oil over medium high heat.  Sautee peppers and onions, until they start to brown at the edges, seasoning with salt and pepper to taste.  Add garlic, cook for about a minute, until garlic is fragrant, then add lime juice, scraping up any brown bits in the pan.  Move pepper mixture into a bowl.

Mix chicken and taco seasoning.  Heat the rest of the oil in the same pan, and add chicken.  Sautee until nearly cooked through, stirring as needed for even cooking.  Add tomatoes to the pan, and then the cream cheese.  Stir to combine as the cream cheese melts, then stir in the cilantro.

Spray an 8x8 or 9x9 in baking dish with oil or cooking spray.  Spread the rice in the bottom of the pan, then layer pepper mixture, then chicken on top.  Pour any remaining tomato-cream sauce over the layers.  Top with cheese and crushed tortilla chips.  Bake, refrigerate, or freeze.

When ready to bake, preheat oven to 350.  Bake until casserole is heated through and cheese is browned and bubbly.

Chicken Taco Burgers

Are you ready for spring?  I sure am.  I had a little taste of it when I was in San Diego last week, where the flowers are already starting to bloom.  What a change from our endless chilly weather here on the east coast!  I saw these chicken taco burgers on Elly Says Opa! a few weeks ago, but decided to save them for warmer weather when we could grill them.  But after my trip, I decided I couldn't wait to start grilling.  So I talked Vince into uncovering the grill and hooking up the gas tank, even though our overnight lows are still in the 20s (!!!!).

These were defnitely worth the effort of getting the grill out.  Served on low-carb English muffins with a cherry tomato and corn salad on the side, it was almost like spring was actually here.  I used my usual taco seasoning, which includes garlic and onion powder, and so omitted the fresh versions from the chicken mixture.  Like Elly suggests, we topped these with avocado and a little sour cream and adobo sauce mixed together (though I added a little mayo to the mix), and added a quick slaw on top for some crunch.

Chicken Taco Burgers

What's in them:

1 – 1 1/4 lb. ground chicken
1 1/2 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
3/4 tsp. cumin
1/2 tsp. oregano
1/2 tsp. smoked paprika
1/8 tsp. cayenne
2 Tbsp. chopped cilantro
2 Tbsp. cornmeal
2 oz. cheese of your preference, shredded or thinly sliced (I used extra-sharp cheddar)
buns and your toppings of choice for serving, such as avocado, chipotle mayo, or Mexican slaw (see recipe below) 

How to make them:

Lightly mix together the first 9 ingredients (through cornmeal) and salt to taste (about 3/4 tsp.).   Divide the mixture into 8 patties.  Place cheese on top of 4 of the patties, and then place the other 4 patties on top of the ones with cheese, leaving a border around the cheese.  Press the edges together to make 4 total patties.

Grill or pan-fry the burgers until cooked through, about 4-5 minutes per side.  Place on buns and top as desired.

Quick Mexican Slaw
Dressing adapted from one seen on Wan Life to Live

What's in it:

1 Tbsp. sour cream
1 Tbsp. mayo
Juice of half a lime
1/2 - 1 tsp. cumin
Pinch of salt
1 - 1 1/2 cups shredded cabbage, red, green or a mix

How to make it:

Combine first five ingredients, then stir in cabbage.  Use to top burgers, or eat as a side.

Pimiento Cheese-Stuffed Chicken

Pimiento cheese is not something I grew up with.  I think the first time I heard of it was a Bon Appetit travel article, that directed people to a restaurant that served a grilled cheese sandwich made with the spread and bacon.  I was intrigued, and it turned out to be a bit of a gateway drug for me.  After that, I took pimiento cheese and baguette slices to cocktail parties at friends' houses, made mac 'n' cheese with it, and continued to make sandwiches, with or without bacon.

But I didn't make these things often, because, well, it's really an indulgence.  Cheese held together with mayo, and often with some bacon for good measure, is not something that is really reasonable for regular consumption in my world.  So when I saw pimiento cheese included in a Cooking Light recipe, I was more than a little excited that this occasional treat may be able to find its way into the dinner rotation a little more often.

This stuffed chicken breast gets you the rich flavors and ooey-gooey texture of the traditional spread, but with a much healthier delivery method for a smaller quantity.  Served over some brown rice to catch the spillover filling and a crunchy salad, this was a really fun weeknight dinner.

Pimiento Cheese-Stuffed Chicken

What's in it:

1  slice applewood-smoked bacon
3/4  cup  shredded cheddar cheese (I used a mix of white cheddar and extra-sharp yellow)
2  tablespoons  minced green onions
1 1/2  tablespoons  diced pimientos (I used jarred roasted red peppers)
1  tablespoon  canola mayonnaise
2  teaspoons  fresh lemon juice
1/2  teaspoon  hot sauce
1/2  teaspoon  salt, divided
4  (6-ounce) skinless, boneless chicken breast halves
1/2  teaspoon  black pepper
1  tablespoon  canola oil

How to make it:

Preheat oven to 350°.

Cook bacon in a large ovenproof skillet until crisp. Remove bacon, reserving drippings in pan; crumble bacon. Combine bacon, next 6 ingredients, and 1/4 teaspoon salt. Cut a 1-inch-wide slit into the thick end of each breast half; carefully cut down to the center of chicken to form a deep pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and pepper.

Heat pan over medium-high heat. Add oil to drippings. Add chicken to pan; saute 4 minutes. Turn chicken over. Bake at 350° for 12 minutes; let stand for 5 minutes.

Sunday Supper

Normally I don't mind putting a lot of effort into a Sunday dinner.  I usually have most of the afternoon to work, and there's something very comforting for me about puttering in the kitchen on the weekend.  But last weekend, we finally had a hint of spring, and I really didn't want to be closed up inside with sunshine and fresh air were right outside my window for the first time in what felt like months.  I wanted something worthy of Sunday supper, but fairly hands-off so I could hang out on the deck with a beer.

So to balance the hearty foods of winter with the brighter flavors of summer, I went with Marcella Hazan's Lemon Roasted Chicken and Potatoes (I originally saw this on Serious Eats a couple years ago), and since the spring-like weather had me craving green veggies, I left out the carrots and made balsamic roasted brussels sprouts instead.

As I should have realized, sometimes simpler is better.  It doesn't take hours in the kitchen to produce a delicious, and fairly impressive meal.  The chicken was flavorful and bright from the lemon, the potatoes crisp on the outside and fluffy on the inside, and the brussels sprouts had just enough crunch to round out the textures of the meal, with some acidity to cut through the other rich flavors.  All for about 20 minutes of hands-on time, and most of that in chopping ingredients.

Lemon Roasted Chicken and Potatoes
Adapted from Marcella Hazan's Essentials of Classic Italian Cooking

What's in it:

1 1/2 pounds Yukon gold potatoes, scrubbed and cut into 1-1/2 inch pieces
1 three- to five-pound chicken
Salt
Black pepper, ground fresh from the mill
1 small lemon
1 small onion

How to make it:

Preheat oven to 350°F.  Dry chicken thoroughly with paper towels.

Season the chicken with lots of salt and pepper, both inside and out.

Using light pressure, roll the lemon across a board with your hands and prick about 20 times with a toothpick or sharp knife. Cut the onion in half.  Stuff lemon and onion in the chicken's larger cavity.

Place chicken breast-side down into a large (ungreased) roasting pan. Roast in the upper third of the oven for about 30 minutes. Turn chicken over, so now the breast side is up.

Roast chicken for another 30 minutes. Increase oven temperature to 400°F and roast for another 20 minutes or longer, depending on the size of your chicken.  Plan on about 20 or 25 Calculate between 20 and 25 minutes total cooking time for each pound.  A meat thermometer comes in very handy here.

Remove the chicken from the oven and let sit 5 or 10 minutes for juices to redistribute. Carve and serve with the potatoes, and drizzle the juice at the bottom of the pan over everything. 

Balsamic Roasted Brussels Sprouts
I don't even know where to begin with this one... basic roasted veggie with some extras

What's in it:

1 lb. brussels sprouts, trimmed and halved or quartered
1-2 slices of pancetta or bacon
2 cloves of garlic, minced
2 tsp olive oil
Salt and pepper
1-2 Tbsp balsamic vinegar

How to make it:

Combine all ingredients except vinegar in a shallow baking dish, stirring until everything is well coated in oil.  Roast at 400 degrees for 25 minutes, until brussels sprouts begin to caramelize.

Drizzle with balsamic vinegar, and put back in the oven for another 5 minutes.  Serve hot.

Roasted Chicken Thighs with Spicy Root Vegetables

Vince finally came home on Tuesday after a week and a half overseas.  Since he'd been living on restaurant food while he was there, I wanted to welcome him home with some homey comfort food.  Initially, I thought about roasting a whole chicken with all the trimmings, but making that happen on a weeknight was unlikely.  Besides, Vince would be getting in just before dinner time, and I wanted to be able to enjoy his company, not be fussing with dinner, so something a little more hands-off was in order.

Then I remembered seeing roasted chicken thighs with root vegetables at The Way the Cookie Crumbles.  All of the good parts of a chicken dinner, but in half the time.  I did spice it up a little, since spicy is pretty much Vince's favorite food group, and add a sweet potato since there was one languishing in the pantry.  This was a great dish to reconnect as a family over. 

Roasted Chicken Thighs with Spicy Root Vegetables

What's in it:

3 medium carrots, scrubbed, cut into spears
3 medium parsnips, scrubbed, cut into spears
5-6 small Yukon Gold potatoes, scrubbed, quartered
1 small sweet potato, cut into wedges
2 small onions, quartered
1 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin
1 tsp chili powder
pinch cayenne
4 large chicken thighs with skin and bones
2 tsp kosher salt
2 teaspoons dried oregano
1½ teaspoons freshly ground black pepper

How to make it:

Preheat oven to 450°F.  Mix the olive oil, smoked paprika, cumin, chili powder, cayenne, and half the salt and pepper in small bowl.  Spray a 9×13-inch baking pan with nonstick spray or olive oil.  Place the carrots, parsnips, potatoes, and onions in the pan and toss with the spice mixture.  

Lay the chicken, skin-side up, over the vegetables. Rub the oregano and the remaining salt and pepper on the chicken and under its skin.  Bake until the chicken is golden and cooked through, 35-45 minutes. Serve.