Posts Tagged ‘chicken’

Spinach chicken carrot salad

In recipe on December 22, 2010 at 11:56 am

OH MY GOSH THE HOLIDAYS. I hope everybody else has been as binge-y as I have. Parties and cocktails and cookies and decadent meals and a general feeling of “oh why not! time to be festive” means that I’ve been feeling like the nutritional equivalent of a deep fryer.

I’m going to prescribe myself a good salad. This recipe, like many I love, comes from Real Simple… which I just found out I received as a subscription for Christmas! No more purloining from the break room! No more tearing out pages surreptitiously at dentists’ offices! I will have healthy weeknight meals and accessible lifestyle tips every month!

Until my subscription arrives, though, let’s be satisfied with this deliciously healthy/healthily delicious alternative (or addition!) to baked Brie.

Oh, and happy holidays from Another Freaking Cooking Blog!

Morrocan chicken salad, from Real Simple
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BBQ chicken pizza

In recipe on October 3, 2010 at 5:47 pm

I recently took a trip to my home town recently. Funny to pass through all the haunts you used to traipse through as a youth, especially when you were a teenager looking for places to go out with your friends.

In the suburbs, this translated to mall trips and chain restaurants. Places like the California Pizza Kitchen, which, as trashy as it sounds, inspired the recipe today. It was my favorite thing to order at age sixteen, and, well, sometimes a girl still wants a barbeque chicken pizza.

One piece of truth is that barbeque sauce makes everything better. So slathering it on  a pizza instead of tomato sauce was a stroke of genius that I hope made someone a lot of money.

VEG NOTE: Can be made with faux chicken strips covered in bbq sauce.

ED NOTE: No picture this time cause it got devoured too darn fast.

BBQ chicken pizza Read the rest of this entry »

Pasta with balsamic vegetables (& chicken)

In recipe on July 11, 2010 at 10:49 am

Today I feel like waxing philosophical about cooking. In my (admittedly limited) experience, there are two schools of cooking – thinking big, and get ‘er done.

“Thinking big” cooking can be found in the pages of Gourmet, or Bon Appetit, and in my head, or most types of baking. These recipes require dozens of ingredients, usually involving something so obscure that I have to research before I buy. I’d say those people who enjoy this style of cooking are foodies, are prone to make sweeping proclamations about olive oil, and mix their own spices.

The other side of the spectrum, and where I firmly see myself, is the “get ‘er done” kitchen style. At its worst, it’s the semi-homemade mixing-salsa-with-pasta crap that Sandra Lee preaches. But at its best, its accessible and adaptable, allowing a busy person to stop, take a look inside the fridge and say, “Yeah, I think I can make something happen here.”

I don’t mean to sound like fancy cooking is useless. I admire it, and those who choose to attempt the gourmet at home. But most of the recipes are so fussy that I feel nervous to play with them, which takes away the real joy of cooking: creation. No doubt I sound poncey here, but cooking’s an art, not a science, and I appreciate when I get to riff.

Wow! That was a lot of philosophy. Funnily enough, it came as a result from a pretty simple recipe that’s not really groundbreaking at all. It was inspired, as usual, from a Fitness magazine recipe, but it’s been changed quite a bit. Note: there aren’t a lot of hard stops in this recipe. Anything marked with **, replace at your own peril, but you can really adapt this one. I’ve put suggestions for alternates in parentheses after the ingredients, and at the end. Lots to play with here! Enjoy! Read the rest of this entry »

Cinnamon chicken

In recipe on April 13, 2010 at 7:08 am

Cooking chicken freaks me out. My mom falls very much on the paranoid side of raw chicken preparation. After she prepared it, the kitchen would get cordoned off by lines of Comet or Ajax sprinkled liberally. “Don’t touch the sink,” she would hiss. “RAW chicken.”

Being vegetarian for a few years did nothing to soothe my fear of uncooked poultry. This Thanksgiving was the first time that I tackled a big ole bird by myself. I actually managed to focus less on the germ-factor…probably because I was giving a naked chicken a gynocological exam.

In short, I’m improving. But I still really appreciate chicken recipes that can be done without totally disinfecting the kitchen…or requiring me to provide interior massages.

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