It's hard to write about how delicious this chili was when I've been dealing with my son's stomach virus all night/day. So just trust me, this was delicious. One of those easy crock pot recipes that are comforting, healthy and can feed an army. I used boneless, skinless chicken thighs and when it came time to shred them, they just fell apart. This isn't your ordinary, same old chili... it's uniquely different with loads of broccoli rabe, sliced red peppers, cannellini beans and parmesan cheese.
You can find the recipe here. Now if you'll excuse me, back to Lysol'ing my entire house.
Cooking up a few chicken breasts should be a fast, easy, and delicious experience, but for many people it’s actually a slow, hard, and disappointing one. There are several reasons for this, and hopefully this demo for how to pan-roast chicken will eliminate them.
The most important factor is doneness. By “pan-roasting,” you can easily monitor the internal temp, and as I recommend in the video, start the pan sauce when the meat reaches about 150 F. By the time your sauce is done, and the chicken is covered in its hot, buttery goodness, it should have reached 155-160 F., which is what I shoot for.
At this temp, the chicken will be perfectly safe, while remaining moist and tender. I know many recipes, and reference sites, call for longer cooking times, and internal temps of 165-175 F., but that’s just crazy. Unless, you want tough, dry meat; in which case, that works wonderfully.
Also, I think it’s very important we leave the skin on. Not only does this add a lot of flavor, but also much-needed moisture. Even if you’ve been brain-washed into thinking the skin is “bad” for you, which it isn’t, you can peel it off before you eat it, but I recommend leaving it on during the cooking process.
And yes, we’d be getting even more flavor and moisture if we just left the breasts on the bone, but the whole point is for this to be fast to make, and effortless to eat. Otherwise, we might as well roast a whole chicken.
If you’re not into creating your own boneless, skin-on breasts, like we did in the video, you can have the butcher at the market do this for you. You’ll have to go to a larger store where they cut up their own chicken parts, and tell them exactly what you want, but they’ll hook you up at no extra charge. I really hope you give this easy, and very effective technique a try soon. Enjoy!
Ingredients for 4 portions:
4 boneless, but skin-on chicken breasts
salt and freshly ground black pepper to taste
1 tbsp finely chopped fresh herbs, optional
2 tbsp olive oil
1/4 cup *vinegar
4 tbsp cold butter, cut in smaller pieces
a splash of chicken broth or water, if needed to thin sauce
*I used apple cider here, but literally any vinegar will work. Some of my favorites are sherry, balsamic, rice, and champagne vinegar.
Hello Internet People. I'm sorry I've been a little absent, but this has been a busy and emotional week. Therefore, I present to you this scatterbrained post of odds and ends...
Many of you have been curious about the infamous "cookie stacking" Instagram post (infamous, really Siri?). The origin of this layered dough can be found in this recipe for Peanut Butter Honey Cookies. I was instantly intrigued to see if by stacking two blobs of dough on top of each other, the result would be a cookie that spread less, as suggested. Well, perhaps I did something wrong, but my cookies just ended up looking like butts, so... delicious recipe, however. Honey? Peanut Butter? Yes.
Last Thursday I was all set to appear on the Today Show, and you may have caught a glimpse of me even, however, breaking news about the Pope's whereabouts interrupted my segment. Of course, I didn't mind in the slightest, and it was actually very exciting to witness... yet another reminder of how surreal it is to be a small part of a news institution like Today. If you're interested in the recipes I was planning on preparing, you may click here: Buffalo Chicken Dip and Ultimate Queso Dip.
Last night, I was very honored to be a part of the launch of Keurig Kold, a revolutionary new drinkmaker that brews perfectly chilled beverages like Coke, Diet Coke, Sprite and so, SO much more. It is available for purchase today on their website... check it out!
And finally, I wanted to repost this recipe in honor of a great woman, Lucy. If you've been following my blog for awhile then you probably know this sandwich, but to have known the woman behind it was something else. The heavens above gained a beautiful soul. Team Lucy forever!
There’s a show called “Check, Please! Bay Area,” which features three locals who try each other’s favorite restaurants, and then compare notes with host, Leslie Sbrocco. We get lots of great ideas for places to try, and every once in a while I hear about a dish that I really want to make, and this peanut curry chicken is the latest example. The restaurant was called Old Skool Café, and the dish was “Abu’s West African Peanut Butter Stew.”
I was working while it was on, and not paying full attention, but I remember thinking that it sounded like something I’d like to try soon. That was a year ago.
Last week, Michele and I ended up going there, and I finally had my chance to order the stew, and reverse engineer the recipe for a video. Except, I didn’t order it. I have this mental defect where have to I order fried chicken every time it’s on a menu. Michele was no help, since she has the same affliction with shrimp and grits.
Anyway, someone ordered it at the table next to us, and I overheard them discussing it, which provided plenty of inspiration for this version. I decided to not follow any specific recipe, but instead do a simple composite of every peanut curry I’ve ever come across.
Unlike Abu’s stew, and many others, I didn’t use coconut milk, as I feel that’s a little too sweet and rich for the peanut butter. I loved how this came out, and I can’t imagine it being any richer. I really hope you give this a try soon. Enjoy!
1/2 cup ketchup 3/4 cup smooth peanut butter (I recommend using an all-natural style that doesn’t contain sugar. If you use the regular stuff, you won’t need the brown sugar called for below). 1 packed tablespoon brown sugar about 3 1/2 cups chicken broth, depending on desired thickness 1 pound zucchini, cut into chunks 1 red bell pepper, cubed 1 green poblano pepper, diced 1/2 cup roasted peanuts chopped cilantro and fresh lime to garnish serve on rice
Based on the YouTube comments appearing under the newly posted spring rolls video, lots of people missed the part about this not trying to be a specific recipe, but simply a demo featuring the magic that is damp, rice paper wrappers.
Don’t get me wrong; I love the “authentic” spring rolls I so often order at my friendly, neighborhood Vietnamese restaurant. Loaded with sweet shrimp, and bursting with vermicelli noodles, they are among the most delicious things ever invented.
However, I do reserve the right to soak rice paper wrappers in water, and… (I hope you’re sitting down for this) ...not make those! What you see here is just what I had on hand that day, and the next time I do a batch of these, who the heck knows what they’ll encase. If I have a point, that’s it.
Speaking of soaking in water, many commenters suggested that I dunk these in warm water for just a few seconds to hydrate, instead of the longer dip in cold water. I’ve tried both methods, and had more issues with the warmer/faster approach. They seemed to get too rubbery, too fast, which I found made the rolling harder.
Anyway, to each his own, and that goes for water temperature, filling ingredients, and dipping sauce. By the way, there are no ingredient amounts below, since that’s up to you entirely. You should be able to get “rice paper wrappers” at any large grocery store with an Asian food section, but if not, they’re easily found online. I hope you give these, or something similar, a try soon. Enjoy!
I’ve wanted to film an updated version of this caramel chicken for many years. It was one of the first videos I ever posted, and its unexpected popularity made me realize that there were actually people (non-relatives) watching these videos.
The original vision for Food Wishes was an online cooking school, where I’d charge tuition for a series of courses that would mimic the culinary school I’d just left. I started filming a few recipes each week, knowing full well that only a handful of people would see them, but I had to learn my new craft.
Caramel Chicken, Circa 2007
As the library grew, so did the audience, and I realized that instead of charging for the content, I could give it away for free, and maybe survive on the ad revenue that YouTube was just starting to offer. Above and beyond that, I was getting emails and comments, telling me that what I was doing was making them happy.
This wasn’t something I’d anticipated, and while at the time I would have preferred money, it was great to hear, and inspired me to push on. The rest, as they say, is history, and every time I got an email asking for an updated version of this recipe, I would fondly remember how all this came to be.
So, whether you were here from the very beginning, or you’re brand new, and will be trying caramel chicken for the very first time, I really hope you give this fast, easy, delicious, and historically significant recipe a try soon. Enjoy!
Makes 4 large portions:
2 pounds boneless, skinless chicken thighs, cut in about 1 inch chunks
1/2 cup sliced, seeded jalapeno peppers
1/2 cup sliced, seeded mild red chilies, or bell peppers
I’d like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender, as these Turkish chicken kebabs, but I know better. This has nothing to do with cooking skills, or quality of grills, but rather the unremarkable residue of low expectations.
People simply don’t expect much from their grilled chicken, and that’s exactly what they get. They use too little seasoning, and way too much time on the grill, followed by the inevitable barbecue sauce cover-up. Sure, the chicken was dry, but at least we couldn’t taste it.
It doesn’t have to be this way. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. The acid and calcium in the yogurt tenderizes the meat, and unless it’s horribly over-cooked, you’ll be enjoying the kind of succulent chicken you didn’t even realize was possible.
Like I mentioned in the video, I’m not sure how "Turkish" this is. It’s loosely based on a lamb marinade I’ve used for a long time, but it really worked beautifully on these thighs. I really hope you give this easy, and very adaptable recipe a try soon. Enjoy!
People, it's hot. Like, real hot. Like, I thought I'd sit outside for a minute with my computer and let my just-showered-hair (after 3, fine 4 days) dry in the summer breeze until I realized my boobs were already sweating HOT. When it's this hot, I feel the need to eat really light, probably because my body feels bloated and heavy and I also want nothing to do with the kitchen. This is, eat lots of vegetables (and sip white wine for lunch?) type of weather. But I always forget how easy it is to throw a salad together for lunch. For some reason it doesn't SEEM easy, but with leftovers involved and some minor weekend prep, a week-day salad can be effortless. See the one I just made below...
1 bag frozen quinoa with vegetables* (or 2 cups cooked quinoa)
3 cups baby kale
1 cup shredded roasted chicken
1 avocado, diced
3 Tbsp pine nuts, toasted
1/3 cup crumbled greek ricotta** (or goat cheese, or feta)
Balsamic glaze
Olive oil
Salt and pepper
Prepare quinoa as instructed on bag (I did this Sunday night and kept it in tupperware). Assemble rest of ingredients and toss. Drizzle with balsamic glaze and olive oil, and season to taste with salt and pepper.
*Found this in the organic section of the freezer.
**Sometimes I get in a feta/goat cheese rut, so I tried this Greek ricotta the other day and I'm OBSESSED! So creamy.
These colors don’t run, but they do stain, so I recommend eating this delicious, red, white and blueberry chicken outdoors, preferably at some type of 4th of July barbecue. While the Independence Day wordplay was very much intentional, this grilled chicken is no gimmick.
Smoky, spicy meats have been paired with sweet-and-sour, fruit-based sauces since we’ve had cooks, so that this combo works beautifully is no big surprise. And yes, other juicy fruit like peaches, or other berries will work nicely.
Like I said in the video, I made my spice rub extra hot, so I could really take advantage of the cooling effects of the sweetness in the sauce. Sweet cancels out heat on your palette, so you can kind of push things a bit if you want. The measurements below are what I used, but you should, and must adjust.
As far as chicken doneness goes, I recommend checking with a thermometer. If you cook a lot of chicken, it’s fairly easy to tell by feel, but why take a chance? I usually go to 150 F, which left to rest for a minute, should be safe, and very juicy. So, if you’re looking for a very tasty, slightly unusual, appropriately named chicken recipe, I really hope you give this a try soon. Enjoy!
Ingredients for 4 portions:
4 boneless skinless chicken breasts
1 tbsp vegetable oil
1 tbsp kosher salt 1/2 tsp freshly ground black pepper
1 tbsp paprika
1 tsp ground dry chipotle
1/2 tsp cayenne 2 cloves minced garlic
For the blueberry gastrique:
2 cups blueberries
1/3 cup white sugar
1/3 cup apple cider vinegar
*splash of water as needed to adjust thickness (after the blueberries start cooking)
salt and freshly ground black pepper to taste
*If you make the sauce ahead, your sauce will thicken, and you will probably need to thin it out with some water. When tasting for seasoning, remember this is going to go on highly seasoned meat.
There's nothing more frustrating than the dinnertime rut... that familiar tug and pull between making the same old thing, trying something new (but what??) and calling the delivery guy. This is the main reason I've been dying to try Blue Apron,they take the guessing game out of your nightly routine! If you don't know about Blue Apron, it's a pretty fabulous service that sends out weekly recipes with pre-portioned, fresh ingredients in one convenient box. The meals are simple, yet unique, so you'll most likely try something you hadn't thought of making! You still get to do the cooking, but they make your prep very easy, and the recipes are extremely easy to follow with step-by-step photos as you go along. Carson and I tried out the 2-person meal plan for one week, and the other night I made the Miso Roasted Chicken with Spring Peas and Jasmine Rice.
As a fan of miso, I LOVED this. The chicken was roasted perfectly in the oven, and the spring peas brightened everything up. I had never worked with pea shoots before, so that was fun to try, and the chopped nuts sprinkled on top gave the meal a wonderful texture. Some comments on the site say the dish is too salty, but I didn't really think so (I should mention, however, that I LOVE salt). I give this dish a two thumbs up, and I give Blue Apron three thumbs up! (I have three thumbs, it's amazing the things you learn about me on this site.)
Who doesn't love Chipotle?! (No, that's not a rhetorical question, I really need to know if someone in this world exists who doesn't love Chipotle.) It's a magical place with fresh ingredients, quick service, salty chips and BEER! There's even beer. The kid portions rock, the guacamole is insane, and you can customize your order pretty much any way you like it. Unfortunately, or maybe fortunately, we don't live very close to one, so I decided to make our own bowls at home!
I followed this recipe using black beans instead of pinto (that I warmed on the stove with some chopped cilantro and green onions) and leftover grilled corn off-the-cob (with lime juice and zest). Oh, and I may have gone to the restaurant to get their guacamole and chips to-go. In case you're wondering, the Chipotle cheese is a blend of monterey jack and white cheddar. Brilliant.
What's your Chipotle go-to order?
*Even though I wrote their name 1700 times, this post was NOT sponsored by Chipotle, but hey, IF YOU'RE OUT THERE READING THIS, YOU MAGICAL PLACE YOU, FEEL FREE TO SEND ME COUPONS. That was classy.
I've never been a huge football fan, or I guess I should say, I just don't understand the sport. I've had a countless number of guys (and a girl) try to explain the rules to me and they go in one ear and out the other. I'm the fairest of fair weather fans, flip flopping all over the place between my home state team (Vikings), my college state team (Green Bay), my current state's team (Jets) or my man's team (Raider's). However, I love hearing and seeing it on the TV, because it goes very well with a cozy fire, a dark beer and a bowl of chili. Like this chili! This ridiculously tasty and HEALTHY chili.
Joy Bauer, the Nutrition and Health Expert for the Today Show, is quickly becoming my favorite source for quick, easy and healthy dinners (she was also the genius behind these). I am a HUGE fan of anything buffalo, which usually translates into mucho calories. However, Joy was able to take the flavor of everyone's favorite buffalo wings and transform it into a savory bowl of chili. It's ground chicken, veggies (I added some onions along with the carrots and celery) with a broth of vegetable juice, mixed together with spices and your favorite hot sauce and topped with a creamy whipped mixture of greek yogurt and blue cheese. SO GOOD! You can make the whole thing in 30 minutes, however I chose to throw everything in the crock pot and let it simmer for 4 hours on high.
Make this! Perfect for that big football game next week. Recipe here.
I feel empty. I have finished the Serial podcast, and now what. NOW WHAT?! Now I think I'll drive to Baltimore and stalk Woodlawn High School and the Best Buy and Leakin Park because I'm crazy obsessed with figuring this all out. If you feel the same way, let's discuss in the comments below, ok? Thanks. Now we can talk about food...
Earlier in the month, in fact on the first day of the year, Carson made this on the Today Show with Chef Ed Brown. The recipe intrigued us, because the chicken sits smothered in soy sauce in the fridge for two days prior to cooking. It's basically a brine of sorts, and the result is a perfectly moist and juicy chicken. I think from this point on, I will always do this to my chickens, no matter how I roast them! Recipe here.
Every year about this time, I get a bunch of emails asking which of our previously posted oven-fried chicken wing methods is the best. I never know how to respond, since I think they’re all pretty close, but now I finally have a definitive answer…this one!
By the way, the honey-sriracha glaze is quite delicious and incredibly simple, but merely an afterthought here. The real star of the show is the strange, but effective technique of coating the wings with a baking powder-laced spice rub before baking. Through the magic of chemical reactions, the surface of the chicken becomes bone-dry, and eventually crisps up to something very similar to what would come out of a deep fryer.
Instead of the soft, slippery skin associated with most oven baked wings, we get a crispy, blistered surface that really holds onto whatever glaze you decide to toss your wings with. The surprising thing is, once these are cooked you would never know baking powder was involved.
I’m not exactly sure who originally invented this; I heard about it via America's Test Kitchen, but that doesn’t really matter, since the only thing that really matters is who people 10 years from now think invented this. And if this is video somehow goes viral, that could be me. To that end, I really hope you give this unusual, and highly effective method, and honey-sriracha sauce a try soon. Enjoy!
Ingredients for 4 portions:
2 1/2 pounds chicken wing sections
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
2 tbsp baking powder (aluminum free)
- Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings.
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