Herb Butter Chicken with Asparagus and Peas

Since Spring arrived, wanted to try something refreshing. This is an updated recipe from the original on ABCs "The Chew". Their cooking time given in the recipe is all off. So modified the recipe to reflect the actual cooking time.  Very good meal, even though I burn my hand for it (read below).

Requirements:

• Instant thermometer
• Large oven safe pan 
• KITCHEN TOWEL!!!!! (So you will not burn your hand after taking the pan out of the oven) 
• prep! Cut up, measure, organize everything before you start cooking

Ingredients:

• 4 Chicken Breasts (skin on; bone-in)
• 1/2 cup Parsley (leaves picked and chopped)
• 1/2 cup Mint (leaves picked and chopped)
• 1 1/2 sticks Butter (softened)
• 1 large Shallot (finely chopped)
• 1 cup White Wine
• 2 cups Asparagus (cut 1/8-inch thick on the diagonal)
• 1 cup Peas (blanched)
• 1 Lemon (zest and juice)
• Olive Oil
• Salt and Pepper

Notes before starting:

• Make sure to have a kitchen towel on hand, AND REMEMBER TO USE IT! After safely transferring the pan from the oven back to the stove, I proceed to grab the handle! Needless to say I had a "duh!" moment and a scorch hand! Just remember to wrap the handle with the towel after you take it out of the oven.
• Buy small breast if possible. Harris Teeter only had large ones, so cooking process took longer than what The Chew stated. Small or Large, just remember to check internal temperature every 15 minutes
• For the white wine, would recommend drinking using a good bottle of chardonney
  
  

Steps:

1. Preheat the oven to 375 degrees F. Combine the butter and chopped herbs in a bowl and mash with a plastic spatula to combine. Remove one third to a bowl and reserve. TIP: When making compound butters, start with softened or room temperature butter to easily incorporate herbs or other mix-ins.
2. Working with the chicken, loosen the skin with your fingertips, gently separating the skin from the meat. Rub about 1 tablespoon of butter under each breast.
3. Wash your hands and then season the chicken on both sides with salt and pepper.
4. Place a large saute pan over medium-high heat and add about 3 tablespoons of olive oil. Carefully add the chicken, skin-side down, and cook for 4 to 5 minutes until golden brown and crisp. Flip the chicken and place in the oven. Cook for about 30 to 45 minutes, or until the internal temperature reaches 165 degrees F. Check temperature every 15 minutes while in the oven. Remove the pan from the oven (Using A Towel!!!) and remove the chicken from the pan to rest. 
5. With a towel :-), remove most of the grease from pan, leaving only 1 tablespoon. Place the pan back on the stove over medium-high heat. 
6. Add the shallot and season with salt and pepper. Cook for 1 to 2 minutes, until just slightly softened. Add 3 tablespoons of the remaining herb butter and swirl the pan to emulsify the sauce. Add the asparagus and peas and season with salt and pepper. Toss to warm through, about 2 minutes. Deglaze with the white wine and reduce by half, about 5-6 minutes. Take the pan off the heat (should not need towel by this point :-). Add the lemon zest and juice. Taste and adjust seasoning. Serve the chicken with the asparagus and peas.

Creamy Mashed Potatoes

Always had issues with making creamy potatoes. No matter what I did, they would come out lumpy. Turns out I was not adding enough butter or cream. And they both should be at room temperature.


Requirements:

• Medium size sauce pan
• Potato masher
• Rubber spatula

Ingredients:

• 2 pounds Yukon Gold potato, peeled and cut into 1-inch chunks
• 6 tablespoons unsalted butter, melted and cooled
• 2/3 cups half and half, at home temperature 
• Salt and black pepper

Notes before starting:

• Make sure to let the butter cool to home temperature after melting it. Just before mashing the potatoes, mix the butter and half/half in a small bowl. 

Steps:

1. Place potatoes in saucepan; add cold water to cover by 1 inch and 1 tablespoon salt. Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 20-25 minutes. Drain potatoes and return to saucepan set on still-hot burner.
2. Using potato masher, mash potatoes until a few small lumps remain. Gently mix melted butter and buttermilk in small bowl until combined. Add butter/cream mixture to potatoes; using rubber spatula, fold gently. Adjust seasoning with salt and pepper.

Baked Turkey Manicotti

Baked Turkey Manicotti

Serves 6 to 8

Notes:

Felicia wanted Manicotti with some meat to it. So updated recipe from American Test Kitchen to include 1lb of ground turkey. One of the best Manicotti I ever made. Make sure to work quickly with the noodles. As the boil water cools down, the noodle begins to stick together. Also get some surgical gloves, as this assembly can get messy. And if you aren't interested in any type of meat, just leave it out. Still taste great.

INGREDIENTS

Turkey Filling

• 1 LB ground turkey
• 1 tablespoon  extra-virgin olive oil
• 2 medium cloves garlic, minced
• 1/2 teaspoons fennel seed
• 1/2 teaspoons cayenne pepper (chipotle pepper if available)
• 1/2 teaspoons sage

Tomato Sauce

• 2 (28-ounce) cans diced tomatoes (in juice)
• 2 tablespoons extra-virgin olive oil
• 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
• 1/2teaspoon hot red pepper flakes, optional
• Table salt
• 2tablespoons chopped fresh basil

Cheese Filling with Pasta

• 3cups part-skim ricotta cheese
• 4ounces grated Parmesan cheese (about 2 cups)
• 8ounces shredded mozzarella cheese (about 2 cups)
• 2large eggs, lightly beaten
• 3/4teaspoon table salt
• 1/2teaspoon ground black pepper
• 2tablespoons chopped fresh parsley leaves
• 2tablespoons chopped fresh basil
• 16no-boil lasagna noodles (see note above)

INSTRUCTIONS

• 1. For turkey filling, in non-stick skillet, heat oil over medium-high heat. Once hot, add turkey, garlic, fennel, pepper, and sage. Cook until no longer pink, 5 to 6 minutes. Once done, set aside to cool down.
• 2. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
• 3. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
• 4. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in large bowl; add turkey filling and mix well; set aside.
• 5. To assemble: Pour 1 inch boiling water into 13 by 9-inch broiler safe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
• 6. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using a soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving the top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
• 7. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.

Spicy Stir-Fried Chicken and Bok Choy

INGREDIENTS

• 2 boneless, skinless chicken breasts (about 1 1/4 pounds), trimmed of excess fat, tenderloins removed and halved lengthwise, breasts cut crosswise into 1/2-inch strips
• 2 1/2 tablespoons soy sauce
• 2 1/2 tablespoons dry sherry
• 1/4 cup hoisin sauce
• 1 tablespoon Asian chile garlic sauce
• 4 thin-sliced scallions , white and light green parts only
• 2 tablespoons vegetable oil
• 1 large head bok choy (about 1 pound), stalks and greens separated, stalks cut crosswise into 1/4-inch slices and greens cut into 1/2-inch strips
• 1 tablespoon minced fresh ginger

INSTRUCTIONS

• 1. Combine chicken, green onions(whites), 1 tablespoon soy sauce, and 1 tablespoon sherry in small bowl; set aside to marinate. Mix together hoisin, chili sauce, and remaining 1 1/2 tablespoons each soy sauce and sherry in small bowl. Wait 30 minutes.
• 2. Add 1 tablespoon oil to skillet; heat oil over medium-high heat until just beginning to smoke. Pour off excess liquid from chicken and add chicken to skillet; stir-fry until just cooked, about 2 minutes. Transfer chicken to small clean bowl.
• 3. Add remaining 1 tablespoon oil to skillet; heat oil over medium-high heat until just beginning to smoke. Add bok choy stalks and stir-fry 1 minute. Clear center of pan, add ginger, and cook until fragrant, about 10 seconds, then stir ginger into stalks; continue to stir-fry until stalks are tender-crisp, about 20 seconds longer. Stir in bok choy greens, chicken, and hoisin mixture; cook until greens are wilted and ingredients are coated with sauce, about 30 seconds. Set skillet aside off heat.

Skillet Chicken and Rice with Peas and Scallions

Updated from American Test Kitchen. I added a can of diced tomatoes to this recipe. 

Serves 4

Be sure to use chicken breasts that are roughly the same size to ensure even cooking.

INGREDIENTS

• 4(5- to 6-ounce) boneless, skinless chicken breasts, tenderloins removed and breasts trimmed of any white or yellow fat
•  Salt and ground black pepper
• 1/2cup unbleached all-purpose flour
• 2tablespoons vegetable oil
• 2tablespoons unsalted butter
• 1medium onion, minced
• 1 1/2cups long-grain white rice
• 3medium cloves garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
•  Pinch red pepper flakes
• 1 (14.5 oz) can of diced tomatoes (drained)
• 4 cups low-sodium chicken broth
• 1cup frozen peas
• 5scallions, sliced thin
• 2tablespoons fresh lemon juice

Required: 12-int non stick skillet

INSTRUCTIONS

• 1. Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness. Place the flour in a shallow dish. Pat the chicken breasts dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dredge in the flour, shaking off the excess.
• 2. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate and pour off any fat left in the pan.
• 3. Add the butter to the skillet and melt over medium heat. Add the onion and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the rice, garlic, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and cook for about 30 seconds. 
• 4. Stir in the broth, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low, and cook until the thickest part of the chicken registers 160 to 165 degrees on an instant-read thermometer, about 10 minutes.
• 5. Transfer the chicken to a clean plate, brushing any rice that sticks to the chicken back into the skillet, and tent the chicken loosely with foil to keep warm. Cover and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes.
• 6. Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the scallions and lemon juice and gently fold into the rice. Season the rice with salt and pepper to taste and serve with the chicken.

Peruvian Roast Chicken with Garlic and Lime

Peruvian Roast Chicken with Garlic and Lime

(From American Test Kitchen)

Felicia and I both agree the roasted chicken had a citrus flavor to it. While I also thought it had a smoky taste, Fee thought it had a kick. This is due to the Habanero, but honestly think I need to add 2 teaspoons next time. If using a beer can, remove/drink beer and fill half way with red wine. Also add a couple leaves of mint. Watch the cooking time as well. If chicken a pound less then mentioned below, knock off 5 minutes to each of the cooking time given. 

INGREDIENTS

3 tablespoons extra-virgin olive oil
1/4 cup lightly packed fresh mint leaves
2 tablespoons kosher salt
6 medium garlic cloves, peeled and roughly chopped
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 tablespoon sugar
2 teaspoons smoked paprika
2 teaspoons dried oregano
2 teaspoons finely grated zest and 1/4 cup juice from 2 limes
1teaspoon minced Habanero chile
1 (3 1/2-to 4-pound) whole chicken

Requirement:

 - Blender
 - Vertical Roaster or beer can
-  Zip lock bag (gallon size )

INSTRUCTIONS

• 1. Process all ingredients except chicken in blender until smooth paste forms, 10 to 20 seconds. Using fingers or handle of wooden spoon, carefully loosen skin over thighs and breast and remove any excess fat. Rub half of paste beneath skin of chicken. Spread entire exterior surface of chicken with remaining paste. Tuck wingtips underneath chicken. Place chicken in gallon-size zipper-lock bag and refrigerate at least 6 hours and up to 24 hours.
• 2. Adjust oven rack to lowest position and heat oven to 325 degrees. Place vertical roaster on rimmed baking sheet. Slide chicken onto vertical roaster so chicken stands upright and breast is perpendicular to bottom of pan. Roast until skin just begins to turn golden and instant-read thermometer inserted into thickest part of breast registers 140 degrees, 45 to 55 minutes. Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees.
• 3. When oven is heated to 500 degrees, place 1 cup water in bottom of pan and return pan to oven. Roast until entire skin is browned and crisp and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, about 20 minutes (replenish water as necessary to keep pan from smoking), rotating bird 180 degrees halfway through cooking.
• 4. Carefully remove chicken from oven and let rest, still on vertical roaster, 20 minutes. Using kitchen towel, carefully lift chicken off vertical roaster and onto platter or cutting board. Carve chicken and serve, passing Spicy Mayonnaise separately.