June 3, 2011
Grilled Chicken Ceasar Salad
Summers in the Midwest are absolutely perfect for grilling. Grilled dinners are actually some of my favorite because it’s the closest my husband and I come to ‘couples cooking’. I usually prepare the food (marinade it) and he does the manly ‘grilling’ and feels involved. Recently, we’ve gotten very much into making salads with grilled additions (grilled chicken, grilled fish, etc). This is a semi-traditional Chicken Caesar Salad (except we didn’t use onions since my husband hates them) that is filling and delicious but still healthy. Enjoy!
Grilled Chicken Caesar Salad
1/3 cup fresh lemon juice
3 large garlic cloves, smashed
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
2 roma tomatoes
3 slices country-style bread, cut into 1/2-inch cubes (I omitted this because husband and I aren’t fans of croutons)
2 boneless, skinless chicken breast halves, about 6-oz each
1 large head romaine lettuce or 3 hearts of romaine, chopped (we used ‘spring mix’ because it’s what we had on hand)
1 cup freshly grated Parmesan cheese
Prepare the grill for direct cooking over medium heat (350-450 degrees) and preheat a grill pan.
In a blender or food processor, pulse the lemon juice, garlic, mustard, Worcestershire, salt, and pepper until smooth. With the machine running, slowly add the olive oil in a steady stream until dressing is emulsified.
In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the dressing if making croutons.
Pour 2 tablespoons of the dressing over chicken and turn to coat evenly. Marinade 10-20 minutes.
Brush the cooking grates clean. Grill chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8-12 minutes, turning once or twice. The chicken should reach an internal temperature of 165 degrees.
During the last 2-3 minutes of grilling, spread the tomatoes and bread cubes in a single layer on the grill pan and cook until the tomatoes start to blister and the bread is toasted, turning occasionally. Remove everything from the grill and let the chicken rest for 3-5 minutes so the juices inside can redistribute. Cut the chicken crosswise into 1/2-inch slices.
In a large bowl toss the lettuce with the dressing a cheese. Divide the salad chicken, tomatoes, and croutons evenly among serving plates. Serve immediately.
Source: Handle the Heat
April 11, 2011
People often ask me what “Moldovian food” is. This is a pretty difficult question to answer since I’ve figured out that it is truly a mishmash of Romanian, Ukranian and Russian food. Growing up, my family would often get together for meals and I always assumed that what we were eating was just “Moldovian food”. As I’ve gotten older, I’ve figured out that so much of what I eat is actually Romanian or Ukranian. I usually make a list for people that includes “chicken jello” (trust me, you don’t want to know…its actual name is Halodets), “Olivier salad” (the Eastern European version of potato salad), and “pirozhki” (post on these will happen very soon as they are one of my favorite foods in the world).
Ghiveci is usually on this list as well. This ‘chicken ghiveci’ is a Romanian dish that I absolutely love. It can be made vegetarian just by excluding the chicken (and still tastes great). It’s a very good dish for cleaning out your refrigerator as you can throw pretty much any vegetable into it. Warm and very similar to a vegetable/chicken stew, for me, this is truly comfort food.
1/4 cup vegetable oil
1 mild onion, thinly sliced
2 garlic cloves, crushed
2 red bell peppers, seeded and sliced
1 1/2 lbs chicken breast
6 Tbsp tomato paste
3 potatoes, diced
1/2 tsp dried rosemary
1/2 tsp dried marjoram
1/2 tsp dried thyme
3 carrots, cut into chunks
1/2 small celeriac, cut into chunks
1/2 cup dry white wine
2 zucchini sliced
salt and black pepper
Heath the oil in a large flameproof casserole. Add the onion and garlic andcook for 1-2 minutes, until soft.
Add the chopped red peppers
Cut the chicken into 1-2 inch cube, place in the casserole and brown on all sides.
after 15 minutes, add the tomato paste, potatoes, herbs, carrots, celeriac and white wine and season to taste with salt and pepper.
Cook over low heat, covered for another 40-50 min.
Add zucchini slices 5 min before end of cooking. Adjust the seasoning to taste.
Serve with dark rye bred.
Source: Adapted from: Russian, German & Polish Food & Cooking
March 4, 2011
Buffalo Chicken Wrap
I can safely say that hospital food would fall under both my and my husband’s list of ‘least favorite foods’. It is often fried and over-salted and just not very appetizing. However, once in a while, they will hit it spot on and make something actually good! Francis had the pleasure of visiting me at the hospital one day last year when they had buffalo chicken wraps and since then, he has been requesting that I make these wraps in our kitchen. I didn’t really have a recipe for them, but tried to throw them together with what I had and they actually turned out better than the originals (Homemade food tasting better than hospital food? Shocking!). Also, I know that ‘the match’ is not for two weeks (the day that decides where I will spend the next seven years of my life for residency), but if it happens to not be at my current hospital, it’ll be nice to know that I will have this dish as a reminder of my med school hospital.
Buffalo Chicken Wraps
For the chicken:
2 boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup all purpose flour
1/2 cup buttermilk
1/3 cup Frank’s Buffalo Wing Sauce
2 Tbsp Butter, melted
salt and pepper
Vegetable oil (approximately 2Tbsp)
For the wraps:
3-4 9″ Flour tortillas
Ranch dressing for spreading
1 Roma tomato
Mexican blend shredded cheese
1/2 chopped shallot
Place flour seasoned with salt and pepper in a shallow dish.
Pour the buttermilk in another dish.
Dip the chicken pieces in the buttermilk followed by into the flour.
Heat up the vegetable oil in a skillet and cook the chicken pieces for 7-10 minutes, turning occasionally.
Meanwhile, in a bowl, mix the melted butter and buffalo sauce.
When the chicken is cooked through, throw the chicken into the bowl with the buffalo sauce and toss to coat.
Heat up a tortilla and spread ranch dressing on it. Add vegetables and chicken.
Source: Adapted from: Eat at Allie’s
December 24, 2010
Kung Pao Chicken
It just hit me. I have only posted desserts since I first created this blog.
Although that is a pretty accurate reflection of what type of food appeals most to me (I have always been one of those ‘eat dessert first’ type of people), I do make things that do not involve a pound of butter and 8 cups of sugar.
This recipe is near and dear to my heart. It was in my first cooking blog and is one of my ‘go-to’ meals when I am working late at the hospital and have very little energy to cook when I come home. Also, being a good little Jewish girl, I am obligated to eat Chinese food on Christmas, so it is fitting that I am posting this on Christmas Eve.
To those who celebrate it, Merry Christmas to all! To those who do not celebrate Christmas (and who share my Chinese food and going out to the movies Christmas tradition), enjoy your day off!
Kung-Fu (Kung-Pao) Chicken
2-3 chicken breasts chopped in cubes
2Tbs soy sauce + 4Tbsp soy sauce
1/2 cup water
1 Tbs corn starch
Crushed red pepper flakes (amount varies depending on how much spice you like in your life)
1/2 tbs sugar
4 Tbsp lemon juice
Marinate chicken breasts in 2-3Tbsp soy sauce.
Meanwhile, combine water, corn starch, red pepper, sugar, lemon juice and remaining soy sauce in a small bowl.
Cook chicken in extra virgin olive oil 5-6 minutes on med-high heat. May add onion / pepper and cook 2-3 more minutes (we do not do this in our house due to my husband’s aversion to onion!).
Add mixture (with water, corn starch, etc.). Simmer for 5-10 min.
Source: In-law Family recipe