NuM NuM

Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup broth, and blend until the mixture is the consistency of a thick paste, a.k.a. “masala”. Set aside.

In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.

Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You’ll know it’s ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.

Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/4 cups broth, just enough to cover the chicken. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.

Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread.

*I started with 1/4 tsp of cayenne then added more once I added the yogurt

Wow, I finally did it - I made Korean food. I'm such a disgrace! I'm sure when Lobster married me he expected many Korean meals in his future. Little did he know the time had finally come for wifey to eat true American food. I'm talkin' chicken pot pie, meatloaf, cordon bleu - all those American-y things I'd only seen in the movies. My do I sound like a foreigner. I swear I was born in this country.

Since I literally ate Korean food for breakfast, lunch and dinner - all day, everyday my entire life, I really have no desire to cook it at home. Of course I couldn't leave well enough alone and just serve a traditional Korean meal with meat, some sort of soup and ban-chan. (side dishes) Nope, I had a fusion Korean bbq taco night. The inspiration came from a dinner we had at the Cindyro's and they were delicious. The tacos were equally well received amongst my friends and everyone enjoyed the new twist. Serve with guacamole and pico de gallo, "Taco Tuesdays" here we come!

*I've made Korean tacos before but I enjoyed this chicken recipe more but used the coleslaw from the old recipe which can be found here.

Spicy Korean Chicken

Recipe from Week of Menus

4 servings

Requires marination of at least 8 hours, overnight is better.
Serves 6-8

2-3 lbs boneless, skinless thighs OR BREASTS THAT ARE POUNDED ½” THEN CUT UP INTO 2” PIECES
1/4 cup Korean chili pepper paste (gochujahng)
2 tablespoons soy sauce
2 tablespoons water
1/4 cup + 2 tablespoons white sugar
2 tablespoons mirin (or sake if you can’t find mirin)
1/2 cup onion, pureed (done in a mini prep chopper is perfect)
3 tablespoons ginger
2 tablespoons garlic

In a large bowl, mix all ingredients EXCEPT chicken together. Make sure that the sugar is well incorporatd in the marinade. Wearing gloves (disposable kitchen gloves are perfect for this), use your hand and mix all the chicken into the marinade. Make sure each chicken piece is thoroughly coated and well mixed with the marinade. Try and get the marinade into all the nooks and crannies of your chicken thigh. Cover and marinate for at least 8 hours or overnight.

Heat bbq. The chicken cooks better over lower heat than higher heat as the higher sugar content of the marinade lends itself to burning. Cook for about 7-9 minutes per side over lower heat.

*This does taste best on the bbq grill, but if you cannot grill outside, then use a roasting pan and broil it in your oven - BTW you cannot dry out chicken thighs you can only burn them.

please excuse the unattractive photo - enchiladas are not photogenic

• 1 pound tomatillos, husked
• 1 white onion, peeled, and quartered
  
• 4 garlic cloves
• 2 jalapenos, stemmed and deseeded
  
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 cup chopped cilantro leaves
• 1/2 lime, juiced

Enchiladas:

• Extra-virgin olive oil
• 1/2 medium onion, diced
• 3 garlic cloves, chopped
• 1 1/2 teaspoon ground cumin
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• Chopped cilantro leaves
• 1 deli roasted chicken (about 3 pounds), boned, meat shredded*
• Salt
• Freshly ground black pepper
• 10 corn tortillas
• 1/2 pound Monterey Jack cheese, shredded
• 2 cups sour cream
• Chopped tomatoes and cilantro leaves, for garnish
• Guacamole, optional

Directions

For the salsa:

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a thick gravy sauce. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

*I poached 1 lb of skinless boneless chicken breasts instead. To poach the breasts you put them in one layer in a sauce pan. Cover them with water until just barely covered. Bring water to a boil. Then as soon as water boils, take it off the heat, put a lid on it and let it sit for about 15 minutes depending on how large your chickens are.

The other day my sister was raving about these tacos she made and how I needed to try them. With all the hype surrounding Korean tacos lately, I was eager to try them. I'd had Korean tacos from Kogi food truck before and wondered if they'd taste the same. It was a good excuse to make something from the motherland and since I live in a half Korean occupied home, I thought I'd give it a go. The verdict: the tacos were pretty good as a whole, but I actually liked them better without the tortilla - makes them carb friendly too :)

The marinade for the chicken tastes very similar to the Spicy Korean Ribs (Daeji Galbi) I made many moons ago. It's a bit spicy and sweet, but not over the top spicy where it makes you break a sweat. The coleslaw actually helps mellow out the spice from the chicken and balances out the flavors really well. This dish was fun to try but next time I make it I would thinly slice the chicken, mix it with some leftover marinade, top it with the slaw and eat it straight up. Easy-peezy!

Korean Chicken Tacos
Adapted from Hankook Taqueria, Atlanta
2 small servings

For marinating chicken:
4 tbs Korean red pepper paste (gochujang, available in Korean markets)
4 tbs white vinegar
4 tbs sugar
2 tablespoons sesame oil
1 pound skinless, boneless chicken breasts

For the vinaigrette:
2 tbs soy sauce
2 tbs white vinegar
2 tbs sugar
1 1/2 teaspoons sesame oil
3/4 teaspoons hot red-pepper flakes (Go Chu Kah Loo – korean red pepper)

To serve:
3 leaves green leaf lettuce, shredded (I used 1 Romaine lettuce)
1 cup shredded green cabbage or other cabbage
1/2 cup diced Vidalia or other sweet onion (I omitted)
1/4 cup sliced scallions
2 tablespoons chopped cilantro
3 burrito-size or 6 taco-size flour tortillas
3 lime wedges

1. For marinating chicken: In a bowl (or sealable plastic bag) combine red pepper paste, vinegar, sugar and sesame oil. Carefully cut small crosswise slits down the length of each chicken breast, being careful not to cut all the way through. This will help the marinade penetrate the meat better, help the chicken cook evenly, and it also looks nice when the chicken is cooked. Add chicken to marinade and slather chicken with it. Cover (or seal) and refrigerate 2 to 4 hours or even over night.
2. For the vinaigrette: In a small mixing bowl, combine soy sauce, vinegar, sugar, sesame oil and pepper flakes. Whisk until well blended.
3. Prepare a grill or heat a large skillet. Grill or sauté chicken until golden brown on all sides and opaque in center; be careful not to overcook. Remove from heat and cut into 3/4-inch dice or slice into thin slices.
4. In a large mixing bowl, combine lettuce, cabbage, onion, scallions and cilantro. Toss with vinaigrette to taste. Place a tortilla on top. Place an equal portion of chicken on each tortilla, and top with a portion of salad. Finish with squirt of lime wedge.

*Next time I would reserve a quarter cup of the marinade and mix it with the sliced chicken after it is cooked. Instead of eating as a taco, put chicken on plate and top with slaw.

This was another winner, winner, sweet and salty chicken dinner! The dish starred my all-time favorite cast: figs, pancetta, blue cheese, and honey. With those ingredients alone you know every bite is full of sweet and salty yummyness!

This is really a not-so-healthy meal disguised as a "pseudo" salad but at least there's some greens thrown in to make you feel like you're eating "somewhat" healthy. This was a quick weeknight meal perfect for dining alfresco on a summer day.


Chicken Paillard with Fresh Fig Salad and Blue Cheese
From Tyler's Ultimate
2 servings

VINAIGRETTE:
1 ½ tsp honey
2 tbs extra-virgin olive oil
1/2 medium shallot, chopped
1 ½ tsp sherry vinegar
1/4 medium lemon, juiced
1/2 tsp chopped fresh tarragon (I omitted)
kosher salt and freshly ground black pepper

CHICKEN:
2 boneless skinless chicken breasts (about 3/4 lbs.)
kosher salt and freshly ground black pepper
1/4 lb pancetta
extra virgin olive oil
2 oz blue cheese, crumbled (Saint Agur Blue)
1/2 bunch arugula, trimmed
1/2 small basket seasonal figs, halved
tarragon leaves for garnish, if desired

1. Prepare vinaigrette: Whisk together all of the ingredients for the vinaigrette in a small bowl and set aside.
2. Prepare chicken: Sandwich chicken breasts between 2 layers of plastic wrap and pound them very thin (about 1/4") with the side of a meat cleaver or a rolling pin. Remove chicken from plastic wrap and season well on both sides with salt and pepper.
3. Heat a large sauté pan over medium heat. Unroll the pancetta so it looks like big strips of bacon. Add it to the pan and fry it like a tangle of bacon until the fat is rendered, 3 to 4 minutes. Drain on paper towels.
4. Drizzle a 2-count of olive oil into the pan with the pancetta drippings. (I discarded about half of the oil left in the pan since it seemed like a lot of oil) Add the chicken and pan-fry for 3 to 4 minutes on each side to brown the breasts and cook them through. Use a spatula to remove the chicken to the paper towels with the pancetta. Add the vinaigrette to the sauté pan and heat for a few minutes, stirring, to deglaze the bits of pancetta and chicken from the bottom of the pan; take the pan off the heat.
5. To serve, arrange the chicken on a platter. Scatter the blue cheese, arugula, figs, and pancetta over. Drizzle the dressing over everything and garnish with the tarragon leaves.

When I see Chicken Salad on a menu I usually shy away from ordering it because it's always drowning in globs of mayo. Usually when it arrives at the table I'm always thinking, "hmmmm, would you like some chicken with your mayo?" This Curried Chicken Salad however is light, healthy and delish. The mayo is strategically substituted with Greek yogurt which makes this dish surprisingly light. It's also a little different then your traditional Chicken Salad due to the addition of pears, jicama and some smoky curry which will tantalize your taste buds. I love it when a dish is not just one dimensional and hits all the different senses on your taste buds. You get a hint of sweetness from the honey and pear, sourness from the lemon and tangyness from the yogurt...am I making you hungry yet? Well if you are, I highly suggest making this salad - I think you will likey :)


Curried Chicken Salad with Jicama and Pear
Serves 2
Adapted from Green Lite Bites

• 1/2 cup of jicama, small dice (can substitute apple)
• 1 medium bartlett pear
• 1 tbsp lemon juice
• 1/2 tbsp honey
• 1/2 cup non fat greek yogurt
• 1 tbsp light mayo (I would omit next time)
• 1 tsp curry
• Kosher Salt & Pepper to taste
• 8 oz leftover cooked chicken
• Parsley, finely chopped to taste
• Toppings: lettuce, thinly sliced tomatoes

Cut the jicama and pear into small cubes. Toss with the lemon juice. Add the remaining ingredients, mix well and let sit a few minutes. (I added more honey and lemon juice to taste)
Stuff in a pita, add to a wrap or slap on some whole wheat bread. You could also be extra healthy and serve this on top of a bed of greens or eat as lettuce wraps.

Since it's officially summer, it's time to get your "GRILL ON!" The other night we had the rug rats, sister in law + G.W.M over for dinner and served a very ethnic meal. I made a Garlic-Mustard Chicken and a healthy Mediterranean barley salad. The chicken dish was full of flavor and the spices were more reminiscent of Indian flavors. The chicken would be great wrapped in a pita with some tzatziki sauce or served plain as-is. So next time you're in the mood for a quick weeknight meal, this is an easy go-to.


Garlic mustard grilled chicken skewers
Adapted from Bobby Flay
6 servings

Garlic-mustard glaze
• 1/4 cup whole grain mustard
• 2 tablespoons Dijon mustard
• 4 cloves garlic, finely chopped
• 2 tablespoons white wine vinegar
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon finely chopped fresh rosemary leaves
• 2 teaspoons Spanish paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Grilled chicken skewers
• 2 pounds chicken breasts – pound to one inch thickness
• Eight wooden skewers, soaked in cold water for 30 minutes

Preparation
For garlic-mustard glaze:
Whisk together all of the ingredients in a small bowl,cover,and let sit at room temperature.

For grilled chicken skewers:
1. Heat your grill to high.
2. Pound chicken breasts to one inch thickness and cut into 1-1/2" cubes. Then cut slits into each piece of chicken making sure not to cut all the way through the chicken. This will help the marinade penetrate through the chicken. Pour half of the marinade over the meat and let marinate up to three hours in fridge. (The original recipe requires no marinading but I thought it would add more flavor to the chicken) Just before you are ready to grill, skewer chicken pieces onto skewers.
3. Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, and slightly charred. Transfer the skewers to a cutting board and let rest for 5 minutes.
4. Place the skewers on a platter and serve hot or at room temperature

Despite all the chaos on the plate, the burger was scrumptious. These teriyaki burgers were healthy and lean and since I combined the white and dark meat, they stayed nice and moist. The chicken burgers actually tasted very similar to my salmon burgers but they had more of a sweet and savory umami taste due to the savory chicken and sweet teriyaki sauce. I served these with fries and onion rings that I baked in the oven and battered with crushed potato chips. The coating was a bit overwhelming since you couldn't really taste the onion but they were still yummy dipped in ketchup. But next time I think I'll try and find another recipe with a lighter coating. But if you're a lover of all things breaded and crunchy, then this recipe is for you. Mmm....love me some burger and fries! Love me anything squished between two slices of bread.


Teriyaki Sauce
Adapted from White on Rice Couple
Makes about 1 1/2 cups

For the sauce:
• 1 cup of fresh, minced pineapple or 1 20 oz. can of quality minced pineapple
• 1/2 cup of low sodium soy sauce
• 1” knob of minced ginger (about 20 grams)
• 3 Tablespoons brown sugar
• 2 cloves of minced garlic
• 1/2 tsp of vinegar (apple cider or rice vinegar)
• 1/2 tsp sesame oil
• 1 Tbs cornstarch
• 1 Tbs cold water
• Add more sugar or honey to taste
1. For the sauce: In a blender, combine: soy sauce, 1 can of minced pineapple (or 1 full cup of the minced fresh pineapple), ginger, garlic, brown sugar, vinegar, sesame oil. Blend all liquefy all ingredients until well combined or until pineapple and ginger are crushed very well. At this stage, you can decide if you want a finer sauce by straining the pulp out. If you like the sauce a little thicker with chunks of pineapple, then do not strain.
2. In small bowl, mix cornstarch and cold water. With fork, break apart all the cornstarch clumps until liquid is smooth (cornstarch slurry).
3. Transer teriyaki liquid to sauce pan. Heat up for about 1 minutes or until hot and bubbly. Remove sauce pan from heat and immediately stir in cornstarch water mixture. Stir rapidly till sauce thickens. Allow to cool.
4. Add extra sugar for sweetness or extra vinegar for tang. Customize the teriyaki sauce to your taste!


Chicken Teriyaki Burgers
Adapted from here
8 servings

• 1 lbs each of chicken breast and thighs
• 2 green onions
• 1 1/4 tsp sambal oelek (I would use more next time)
• 3 cloves garlic
• 3 tbs cilantro, minced
• 1 tsp salt and pinch of pepper
• 1 egg
• 2/3 cup panko or bread crumbs
• 1/2 cup of teriyaki sauce
• 8 sesame buns, split and toasted
• 8 leaves red lettuce
• 8 1/4-inch slices of pineapple
• Thin slices of tomato

Directions
In a large bowl, mix together the chicken, panko, egg, green onions, chopped cilantro, garlic, sam bal, and salt. With oiled hands form mixture into 8 patties. To make patties uniform in size I used the lid of a jar which was a little bigger then my palm. Cover lid with plastic wrap and form patties inside the lid to to make them all uniform in size.
Heat oil in a large non-stick frying pan over medium-high heat. Add chicken patties and cook on both sides, brushing each side with the teriyaki mixture, about 10 minutes, or until fully cooked through. Grill pineapples on grill until heated through and grill marks form. Place burgers on toasted buns and top with lettuce, pineapple and Ginger Mayonnaise.

Ginger Mayonnaise:
• 1/4 cup mayonnaise & 1/4 cup fat free greek yogurt (Fage brand)
• 2 teaspoons minced fresh ginger
• 2 teaspoons lime juice
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 2 tsp dill pickles

In a small bowl, mix together all ingredients. Refrigerate until ready to use.



Oven Baked Onion Rings – 6 servings
Recipe based on Ellie Krieger
Adapted by Sara at Imafoodblog.com
Yields about 40 Onion Rings

• 3 Sweet Vidalia Onions (any sweet onion will do)
• 1 large bag Kettle Potato Chips (about 4 Cups)
• 1 tsp Cayenne Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Cup plus 1/4 cup Bread Flour or all purpose
• 1 Cup Low Fat Buttermilk
• 1 egg

Preheat the oven to 450F

Cut the onions into 1/2 inch thick rounds. Be sure to make them thick because it will affect the taste and texture of your final product. If you overcook these or cut them too thin they are still good, but you lose that great texture contrast and the sweetness of the onion.

1. In a food processor, crush up the baked potato chips until they are finely ground. Place the ground up chips in a shallow bowl for dredging.
2. Separate the onion slices into rings and discard some of the smaller inner rings as well as any that break. Place the remaining rings into a large resealable plastic bag with 1 cup of flour. Close the bag and give it a good shake so all the onions are coated with flour.
3. Measure out the buttermilk and whisk in the remaining ¼ cup of flour, egg and all the spices.
4. Dip the floured rings into the buttermilk mixture, then coat it with the potato chip mixture, then place it on a cooling rack that’s set on baking sheet.
5. You can spray the rings with some canola oil at this point. Let onion rings sit for at least 15 minutes so coating will stick to onions. If using two baking sheets rotate halfway through top and third rack – nestle little onions inside big ones.
6. Bake for 15-18 minutes until they are golden brown. What you should have is a nicely browned crunchy outside with a sweet soft onion on the inside. Sprinkle with extra salt to taste

The other day I went to lunch with a friend and had a super yummy sandwich. We went to this new restaurant in Marina Del Rey called Mendocino Farms. It's a cute little place where they have tons of different, creative sandwiches and salads. I absolutely love sandwiches and could eat them all day everyday and this one in particular was delicious. Of course since I love all things sweet and salty, that's exactly what the flavors of this sandwich are. You get the saltiness from the prosciutto, the sweetness from the balsamic and honey and the cheese melts beautifully and holds the sammie together. If you've never had Havarti cheese before, it's similar to string cheese but the flavor is much richer. Although my sammie didn't taste as good as the one I had at the restaurant, it was a tasty "knock-off" and satisfied my craving.

**The basil pesto was also a new recipe I tried and the flavors were great. I substituted pistachios for the pine nuts and it gave the pesto a different taste then your standard pesto. The spread was great in the sammie and would be delicious as a sauce over pasta as well. Next time I'll make a big batch and freeze it for a quick weeknight meal.
**You can freeze extra pesto in ice cubs trays. When ready to use, remove them from the freezer and defrost over night in the fridge.


Basil Pesto Sauce
Adapted from Cooking Light
Makes 1/2 cup serving

• 2 tbs pine nuts (I used roasted salted pistachios)
• 1 1/2 garlic cloves
• 2 cups loosely packed basil leaves (about 2 ounces)
• 2 tbs extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

Preparation
1. Heat a small skillet over medium heat. Add nuts to pan; cook 4 minutes or until lightly toasted, stirring constantly. Remove from pan.
2. Combine nuts and garlic in a food processor; process until minced. Add basil, oil, salt, and pepper; process until blended, scraping sides occasionally. Spoon into a bowl and fold in cheese.
*The sauce tasted great even without the cheese so I'm betting you could even omit that if you're watching your calories.


Prosciutto and Chicken Sandwich
Created by NuM NuM
1 serving

Oroweat Sandwich Thins
Prosciutto di Parma
Cooked chicken - dark or white meat
Basil Pesto
Balsamic Vinegar
Honey or any kind of sweet preserves or jam
One slice of Havarti Cheese

Directions
Slice cheese in half. Spread pesto sauce on one side of bread and top with one slice of the cheese. Shred chicken breasts and layer on top of cheese. Next add prosciutto di parma and drizzle with a good amount of honey. Drizzle balsamic vinegar over other half of sandwich thin then top with remaining slice of cheese and top the bread over other half of the sandwich. Heat a skillet to medium-low and place sandwich on dry skillet. Place a heavy pot or skillet on the sandwich to weigh it down so it becomes a hot melty panini. Toast each side of bread for about 3-4 minutes per side until cheese is melted and bread is nice and toasty.

**Close up of the nummyness...please do not try to eat your computer screen
**Photos courtesy of the lobster

This dinner was a winner!!!! It was so good...lobster said it was one of the best. This is a fancy shmancy grown up version of cordon bleu. I've never had cordon bleu but it will not be one of my favorite, "go-to meals." I'm so excited I have this recipe in my collection now. I remember when I saw Tyler Florence make this a couple years ago (that is not a typo, it really was two years ago) it looked so delicious on TV, but it didn't compare to smells eminating from my kitchen tonight. During the last few minutes of cooking I could smell the gruyere cheese and it smelled sooooooooo delicious I wanted to dive into the chicken breasts before they were even done cooking. A tiny bit of the cheese oozed out while baking so we scored an added bonus of fried cheese. Sooooo nummm!!!

This is a blend of two recipes. The stuffing comes from Tyler Florence's cordon bleu and the breadcrumb coating comes from Cook's Illustrated, Crunchy Pork Chops recipe (which is also a winner and can be found here) Cooking it on top of a wire rack really does keep the coating nice and crunchy and the breadcrumb coating keeps the chicken so moist and flavorful. I cooked these with a side of roasted broccoli that I found on this website, which was equally delicious. I figured since we were eating chicken coated in breadcrumbs stuffed with yummy, nutty, gruyere cheese I would balance out the dish with a veggie. Bon appetit :)

Chicken Cordon Bleu - 2 servings
2 chicken breasts skinless and boneless
4 thin slices prosciutto di Parma
1/2 cup Gruyere, shredded
2 slices hearty white sandwich bread, torn into 1-inch pieces (should equal 1 ¾ cup)
1/2 small shallot, minced (about 1 tablespoon)
2 medium garlic cloves, minced or pressed through garlic press (about 1/2 tablespoon)
1 tablespoons vegetable oil
Ground black pepper
1/4 teaspoon minced fresh thyme leaves
1 tablespoons minced fresh parsley leaves
1/8 cup plus 3 tablespoons unbleached all-purpose flour
1 1/2 large egg whites
1 1/2 tablespoons Dijon mustard

Directions
Preheat oven to 350 degrees F.
1. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken. Season outside of chicken with salt and pepper

2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 1 ¾ cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with thyme, and parsley.

3. Place 1/8 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 3 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.

4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dredge 1 chicken in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chicken with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chicken to wire rack. Repeat with remaining chicken and cook until meat thermometer register 165 which will take about 30 minutes.

**My chicken breasts would not stay together so I sealed them with toothpicks. Next time I also wouldn't waste time with the egg/mustard mixture and simply coat them in an egg white mixture.

This is the best chicken recipe EVERRR...EVER...this has to be the best chicken I've ever made!! All I can say is numnumnumnumnum. Did I mention it was num? OMG, you MUST try this recipe. It actually tastes just like the restaurants. I would even say it tastes BETTER then the restaurants b/c I actually made this and it was GOOOOD!!! You should definetely make this for anyone you're trying to impress...they'll love you and think you're the best cook ever...especially if you're cooking for someone of the opposite sex.

Thank you to the Zuni peeps for giving us common folk this recipe. I think the secret really is salting the chicken ahead and making sure it is completely patted dry when you salt it and when it goes in the oven. I used a little over a 4 pound chicken and used 4, 3/4teaspoons...yes FOUR, 3/4 teaspoons...of salt and salted it two days ahead. It's crucial to use sea salt b/c it's not as potent as regualr kosher salt. Don't be afraid to use as much salt as the recipe calls for b/c in the end it does not taste salty at all. I was shocked to see how much salt the recipe calls for but it gives the chicken so much extra flavor. It is so nummmmmmmm. The lobster and brother's clan all agreed as they kept shoveling more and more pieces of chicken in their mouths. My brother ate so much he did not leave very much for the poor lobster :( I'll just have to make him another one...if he's good.

Anyway, I made a few changes to the recipe and added some notes below. As I mentioned, I was cooking for myself, the lobster, and my brother's clan so there was a total of five of us. I bought a little over a four pound chicken and as you can tell, that was not enough chicken. I forgot how much men and a growing 10-year old can eat. The changes I made to the recipe are as follows: I didn't get any currants b/c the recipe called for such a small amount that I couldn't be bothered. I also forgot to buy the arugula and pinenuts too...teehee...but I didn't miss it one bit. The recipe gets a little confusing with flipping the bird over, then flipping it back, then flippin' it and ya lah ya lah ya lah...so I just put it in breast side up until it was finished cooking. Don't get scared when the grease and fat starts to snap, crackle and pop that just means nummmm.

The bread salad is also DELISH!!! I had to add more chicken stock to deglaze the pan b/c I accidentally threw out all the liquid from the pan after I removed the chicken. I then put all the juices from the pan over the bread along with the remaining vinaigrette and added some more S&P to taste. Please don't be intimidated by how long the recipe is b/c it is soooooo worth it. I served this with some roasted corn in their husks at 350 degrees for thirty minutes. Roasting the corn in their husks makes the corn unbelieveably sweet. You won't even need any butter or S&P. Nummmm Nummm.

Update: I have made this three times now and spending a little extra dough on the chicken goes a long way. Buying an organic + free range chicken gave the best results for flavor...which was highly noticeable when compared to a regular chicken and an organic chicken bought at the grocery store. When I spoke with the butcher at the farmer's market, he told me an organic, free range chicken will yield the best flavor, but when that is not an option and you must choose between an organic or free range chicken, choose the free range chicken b/c it will have more flavor.

Zuni Roast Chicken with Bread Salad - 2 to 4 servings
adapted from here

For the chicken
One small chicken, 2-3/4 to 3-1/2-pounds
4 tender sprigs fresh thyme, marjoram, rosemary or sage, about 1/2 inch long
Salt
About 1 teaspoon freshly cracked black pepper

For the salad
Generous 8 ounces slightly stale open-crumbed, chewy, peasant-style bread (not sourdough)
6 to 8 tablespoons mild-tasting olive oil
1-1/2 tablespoons Champagne vinegar or white wine vinegar
Salt and freshly cracked black pepper
1 tablespoon dried currants
1 teaspoon red wine vinegar, or as needed
1 tablespoon warm water
2 tablespoons pine nuts
2 to 3 garlic cloves, slivered
1/4 cup slivered scallions (about 4 scallions), including a little of the green part
2 tablespoons lightly salted Chicken Stock or lightly salted water
A few handfuls of arugula, frisée, or red mustard greens, carefully washed and dried

Seasoning the chicken (Can be done 1 to 3 days before serving; for 3-1/4- to 3-1/2-pound chickens, at least 2 days)

Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat very dry inside and out. Be thorough-a wet chicken will spend too much time steaming before it begins to turn golden brown.

Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Using your finger, shove and herb sprig into each of the 4 pockets. (This part sounded a little confusing so I shoved a one inch rosemary sprig into the two corner ends of the breast near the wing. Flipped the bird over and put 2, 2-inch rosemary sprigs underneath the skin closest to the legs)

Season the chicken liberally all over with salt and pepper (we use ¾ teaspoon of sea salt per pound of chicken) Season the thick sections a little more heavily than the skinny ankles and wings. Sprinkle a little of the salt just inside the cavity, on the backbone, but don’t otherwise worry about seasoning the inside. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.

Starting the bread salad (Can be done up to several hours in advance)

Preheat the broiler.

Cut the bread into a couple of large chunks. Carve off all of the bottom crust and most of the top and side crust. Reserve the top and side crusts to use as croutons in salads or soups. (I placed all the bread in a 9x13 baking dish and only used one dish for the entire salad) Brush the bread all over with olive oil. Broil very briefly, to crisp and lightly color the surface. Turn the bread chunks over and crisp the other side. Trim off any badly charred tips, then tear the chunks into a combination of irregular 2- to 3-inch wads, bite-sized bits, and fat crumbs. You should get about 4 cups.

Combine about 1/4 cup of the olive oil with the Champagne or white wine vinegar and salt and pepper to taste. Toss about 1/4 cup of this tart vinaigrette with the torn bread in a wide salad bowl; the bread will be unevenly dressed. Taste one of the more saturated pieces. If it is bland, add a little salt and pepper and toss again.

Place the currants in a small bowl and moisten with the red wine vinegar and warm water. Set aside. (STOP HERE IF MAKING AHEAD)

Roasting the chicken and assembling the salad

Preheat the oven to 475. Depending on the size, efficiency and accuracy of your oven, and the size of your bird, you may need to adjust the heat to as high as 500 or as low as 450 during the course of roasting the chicken to get it to brown properly. If that proves to be the case, begin at that temperature the next time you roast a chicken. If you have a convection function on your oven, use it for the first 30 minutes; it will enhance browning, and may reduce overall cooking by 5 to 10 minutes.

Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat and spray with PAM. Wipe the chicken dry and set it breast side up in the pan. It should sizzle. (For those of you who are like me and had to look it up, breast side up is when the little guys legs are pointed in the air) Then stick an instant read thermometer in the thickest part of the thigh. When it reads 165 it is done. (Update: For some reason the last time I made this my chicken, the breasts were still raw even though the instant thermometer read 165 when inserted in the thigh. Now when I make this, I insert the thermometer into the breast and wait till it reads 165, which I find works best)

Place in the center of the oven and listen and watch for it to start browning within 20 minutes. If it doesn’t, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce temperature by 25 degrees. After about 30 minutes, turn the bird over — drying the bird and preheating the pan should keep the skin from sticking. Roast for another 10 to 20 minutes, depending on size, then flip back over to recrisp the breast skin, another 5 to 10 minutes. Total oven time will be 45 minutes to an hour.

While the chicken is roasting, place the pine nuts in a small baking dish and set in the hot oven for a minute or two, just to warm though. Add them to the bowl of bread.

Place a spoonful of the olive oil in a small skillet, add the garlic and scallions, and cook over medium-low heat, stirring constantly, until softened. Don’t let them color. Scrape into the bread and fold to combine. Drain the plumped currants and fold in. Dribble the chicken stock or lightly salted water over the salad and fold again. Taste a few pieces of bread-a fairly saturated one and a dryish one. If it is bland, add salt, pepper, and/or a few drops of vinegar, then toss well. Since the basic character of the bread salad depends on the bread you use, these adjustments can be essential.

Pile the bread salad in a 1-quart baking dish and tent with foil; set the empty salad bowl aside. Place the salad in the oven after you flip the chicken the final time.

Finishing and serving the chicken and bread salad

Remove the chicken from the oven and turn off the heat. Leave the bread salad to continue warming for another 5 minutes of so.

Lift the chicken from the roasting pan and set on a plate. Carefully pour the clear fat from the roasting oven, leaving the lean drippings behind. Add about a tablespoon of water to the hot pan and swirl it.

Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings.

Set the chicken in a warm spot and leave to rest while you finish the bread salad. The meat will become more tender and uniformly succulent as it cools.

Set a platter in the oven to warm for a minute or two.

Tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape to soften any hard golden drippings. Taste-the juices will be extremely flavorful.

Tip the bread salad into the salad bowl. It will be steamy-hot, a mixture of soft, moist wads, crispy-on-the-outside-but-moist-in-the-middle-wads, and a few downright crispy ones. Drizzle and toss with a spoonful of the pan juices. Add the greens, a drizzle of vinaigrette, and fold well. Taste again.

Cut the chicken into pieces, spread the bread salad on the warm platter, and nestle the chicken in the salad.

Capitalizing on leftovers: Strain and save the drippings you don’t use, they are delicious tossed with spätzle or egg noodles, or stirred into beans or risotto. You can also use them, plus leftover scraps of roast chicken, for the chicken salad which follows

I mean, the chicken even looks moist in this photo...num num.

Tonight's recipe produced the moistest chicken ever....EVERRRR!!!! It's surprising how four simple ingredients can make a chicken divine. All you need for this recipe is the chicken (free-range), salt, pepper and lemons.

This chicken officially beats my previous favorite. I thought that chicken was moist, but it doesn't even compare!! Well, it does come in a close second, but I enjoyed the flavor of this chicken a little better...therefore it's the weiner!! Lobster even said it was the moistest chicken he'd ever had :)

I was trying to compare the two recipes and according to my cooking expertise (LOL) I believe stuffing the chicken with the lemons produces an insanely moist chicken. Also this recipe starts the chicken at a lower temperature breast side down, then you flip the bird, cook a little more then crank up the heat at the very end. Very similar to our turkey recipe for Thanksgiving which was super moist as well. Come to think of it, this chicken took two hours to make, so allow some time for that while you prepare the rest of your meal.

This meal is simple to prepare and elegant enough to serve to company. I served it with swiss chard and roasted fennel, so it was a double whammy of vegetables. The swiss chard was a new vegetable we tried and apparently it's very rich in vitamins and minerals...apparently I've suddenly become a nutritionist. Anyway, hope you give the meal a try :)

Marcella Hazan’s Roast Chicken with Two Lemons
Servings vary.
Adapted from Essentials of Italian Cooking by Marcella Hazan

3- to 4-pound chicken
Salt (3/4 teaspoon of sea salt per pound of chicken)
Black pepper, ground fresh from the mill
2 rather small lemons (small enough to fit inside the cavity of the chicken)

1) Preheat oven to 350°F. Wash lemons and set aside to dry.

2) Rinse entire chicken in cold water, taking care to remove giblets first. Cut off all the strange hanging fat. Set chicken on a tilted plate and let air dry for 10 minutes. Dry thoroughly but gently with paper towels. (I salted the chicken for 24 hours, I usually like to do it two days ahead though)

3) Season the bird with lots of salt and pepper, both inside and out.

4) Using light pressure, roll the lemons across a board with your hands. (This will soften them up.) Prick each of them about 20 times with a toothpick. Stuff lemons in the chicken's larger cavity.

5) Using toothpicks or trussing string, close the cavity opening as best you can. (Don't make it airtight, or the chicken could pop.) Tie the chicken's legs together at the ends, but not tightly. They should remain in their natural place. (The skin might puff up if it cooks, but I've never seen this. - Kris)

6) 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.

7) Roast chicken for another 30 minutes. Jack oven heat up to 400°F and roast for 20 minutes longer. According to Marcella, "figure about 20 or 25 Calculate between 20 and 25 minutes total cooking time for each pound" after this. (If you have a meat thermometer, now's the time to use it.)

8) Remove bird from oven and let sit 5 or 10 minutes for juices to redistribute. Carve and serve, making sure you drizzle the juice at the bottom of the pan over the chicken. It will knock your socks off.

Marcella ahead-of-time note: "If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature."


Swiss chard - 2 servings
Adapted from Simply Recipes

1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
Salt

Method
1 Rinse Swiss chard leaves thoroughly. Remove leaves along both sides of the middle stalk. Discard the stalk. Roughly chop the leaves into inch-wide strips.

2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another few minutes (remove a piece and taste it). Add salt to taste. Remove the swiss chard to a serving dish

Stuffed chicken breast, or sushi roll?

I saw this recipe on TV a couple weeks ago and I thought it was going to be knock-your-socks off AMAZING. The chefs that were preparing it made it seem like it was going to be SO tasty. But to my dismay, it was just good. I liked it, I just didn't LOVE it. However, it did grow on me the more I ate it. Perhaps I'm becoming a cooking snob and expecting everything I cook to make my eyes roll back and say numnum. Oh well, that just means I'll have to try a ba-jillion more recipes. So many recipes, such little time :)

Stuffed Chicken Breasts – Serves 2
Published May 1, 2008. From Cook's Illustrated.

If your chicken breasts come with the tenderloin attached, pull them off (see “Removing Chicken Tenderloins” below) and reserve them to make the puree in step 1. If necessary, trim these breasts to make uniform rectangles and to yield 1 1/2 to 2 ounces total trimmings per breast. Because the stuffing contains raw chicken, it is important to check its temperature in step 5.

Ingredients
2 boneless, skinless chicken breasts (8 ounces each) (see note)
1 1/2 tablespoons vegetable oil
5 ounces white mushrooms , trimmed, wiped clean, and sliced thin
1/2 small leek , white part halved lengthwise, washed, and chopped (about 1/2 cup)
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1/4 teaspoon chopped fresh thyme leaves
1/2 tablespoon juice from 1 lemon
1/4 cup dry white wine
1/2 tablespoon chopped fresh parsley leaves
1/2 cup low-sodium chicken broth
1/2 teaspoon Dijon mustard

Instructions
1. FOR THE CHICKEN: Use tip of sharp chef’s knife to cut each breast horizontally, starting at thinnest end and stopping knife tip 1/2 inch away from edge so that halves remain attached. Open up breasts to create 4 cutlets. Place 1 cutlet at a time in heavy-duty zipper-lock bag and pound to 1/4-inch thickness (cutlet should measure about 8 inches by 6 inches). Trim about 1/2 inch from long sides of cutlets (about 1 1/2 to 2 ounces of meat per cutlet, or a total of 1/2 cup from all 4 cutlets) to form rectangles that measure about 8 by 5 inches. Process all trimmings in food processor until smooth, about 20 seconds. Transfer puree to medium bowl and set aside. (Do not wash out food processor bowl.)
2. FOR THE STUFFING: Heat 1/2 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated and mushrooms are golden brown, 8 to 11 minutes. Add 1/2 tablespoon oil and leek; continue to cook, stirring frequently, until softened, 2 to 4 minutes. Add garlic and thyme, and cook, stirring frequently, until fragrant, about 30 seconds. Add 3/4 teaspoons lemon juice and cook until all moisture has evaporated, about 30 seconds. Transfer mixture to bowl of food processor. Return pan to heat; add wine and scrape pan bottom to loosen browned bits. Transfer wine to small bowl and set aside. Rinse and dry skillet.
3. Pulse mushroom mixture in food processor until roughly chopped, about five 1-second pulses. Transfer mushroom mixture to bowl with pureed chicken. Add 3/4 teaspoons parsley, ½ of 3/4 teaspoon table salt, and 1/4 teaspoon pepper. Using rubber spatula, fold together stuffing ingredients until well combined (you should have about 3/4 cups stuffing).
4. TO ASSEMBLE AND COOK: With thinnest ends of cutlets pointing away from you, spread one-quarter of stuffing evenly over each cutlet with rubber spatula, leaving 3/4-inch border along short sides of cutlet and 1/4-inch border along long sides. Roll each breast up as tightly as possible without squeezing out filling and place seam-side down. Evenly space 3 pieces twine (each about 12 inches long) beneath each breast and tie, trimming any excess.
5. Season chicken with salt and pepper. Heat remaining tablespoon oil in skillet over medium-high heat until just smoking. Add chicken bundles and brown on 4 sides, about 2 minutes per side. Add broth and reserved wine to pan and bring to boil. Reduce heat to low, cover pan, and cook until instant-read thermometer registers 160 degrees when inserted into thickest part of chicken, 12 to 18 minutes. Transfer chicken to cutting board and tent loosely with foil.
6. TO MAKE SAUCE AND SERVE: While chicken rests, whisk mustard into cooking liquid. Increase heat to high and simmer, scraping pan bottom to loosen browned bits, until dark brown and reduced to 1/2 cup, 7 to 10 minutes. Off heat, whisk in butter and remaining 3/4 teaspoons parsley and 3/4 teaspoons lemon juice; season with salt and pepper. Remove twine and cut each chicken bundle on bias into 6 medallions. Spoon sauce over chicken and serve.

This recipe was a warm comforting and healthy meal. I only used one teaspoon of oil for the whole recipe and omitted all the butter in the end, and none of it was missed. Roasting the garlic also serves as a great accompaniment to the chicken when you smash and smear it all over your bread...nummmmm.

When I googled the recipe on the Internet there were SEVERAL different variations. Two of the most popular were this one and Ina Garten's. I chose to use the one from Cook's Illustrated b/c their recipes are always on point. However next time I think I'll try the other one too just to see if there's a big difference in taste. This recipe is a two step process and results in a tasty broth to flavor the chicken. You pan-roast the chicken first, then braise it in the oven to finish it off. The end result is a moist and tender chicken...even the breasts stayed moist. My favorite part was swirling the individual chicken bites in the broth giving it extra flavor...so good.

Note: Even though forty cloves of garlic equals KICKIN' breath. If you're eating this with your significant other-two garlics cancel each other out so you can still smooch afterwards. So pucker up buttercup :)

Chicken with 40 cloves of garlic
3 to 4 servings
Adapted from Cook's Illustrated and this website

CI note: Try not to purchase heads of garlic that contain enormous cloves; if unavoidable, increase the foil-covered baking time to 40 to 45 minutes so that the largest cloves soften fully. A large Dutch oven can be used in place of a skillet, if you prefer. Broiling the chicken for a few minutes at the end of cooking crisps the skin, but this step is optional. Serve the dish with slices of crusty baguette for dipping into the sauce and onto which the roasted garlic cloves can be spread.

Table salt
1 whole chicken (3½ to 4 pounds), cut into 8 pieces (4 breast pieces, 2 thighs, 2 drumsticks) and trimmed of excess fat. [I just made 10 pieces, wings included - why waste?]
Ground black pepper
3 large heads garlic (about 8 ounces), outer papery skins removed, cloves separated and unpeeled
2 medium shallots, peeled and quartered pole to pole
1 tablespoon olive oil, divided
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
¾ cup dry vermouth or dry white wine
¾ cup low-sodium chicken broth
2 tablespoons unsalted butter

1. Adjust oven rack to middle position and heat oven to 400 degrees. Dissolve ¼-cup salt in 2 quarts cold tap water in large container or bowl; submerge chicken pieces in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and thoroughly pat dry with paper towels. Season both sides of chicken pieces with pepper.
2. Meanwhile, toss garlic and shallots with 2 teaspoons olive oil and salt and pepper to taste in 9-inch pie plate; cover tightly with foil and roast until softened and beginning to brown, about 30 minutes, shaking pan once to toss contents after 15 minutes (foil can be left on during tossing). Uncover, stir, and continue to roast, uncovered, until browned and fully tender, 10 minutes longer, stirring once or twice. Remove from oven and increase oven temperature to 450 degrees.
3. Using kitchen twine, tie together thyme, rosemary, and bay; set aside. Heat remaining 1-teaspoon oil in 12-inch heavy-bottomed ovenproof skillet over medium-high heat until beginning to smoke; swirl to coat pan with oil. Brown chicken pieces skin-side down until deep golden, about 5 minutes; using tongs, turn chicken pieces and brown until golden on second side, about 4 minutes longer. Transfer chicken to large plate and discard fat; off heat, add vermouth, chicken broth, and herbs, scraping bottom of skillet with wooden spoon to loosen browned bits. Set skillet over medium heat, add garlic/shallot mixture to pan, then return chicken, skin-side up, to pan, nestling pieces on top of and between garlic cloves.
4. Place skillet in oven and roast until instant-read thermometer inserted into thickest part of breast registers about 160 degrees, 10 to 12 minutes. If desired, increase heat to broil and broil to crisp skin, 3 to 5 minutes. Using potholders or oven mitts, remove skillet from oven and transfer chicken to serving dish. Remove 10 to 12 garlic cloves to mesh sieve and reserve; using slotted spoon, scatter remaining garlic cloves and shallots around chicken and discard herbs. With rubber spatula push reserved garlic cloves through sieve and into bowl; discard skins. Add garlic paste to skillet. Bring liquid to simmer over medium-high heat, whisking occasionally to incorporate garlic; adjust seasoning with salt and pepper to taste. Whisk in butter; pour sauce into sauceboat and serve

Tonight I was able to bust out my mandoline slicer for the first time. OMG...this tool is SOOO COOOOOL!!! It's so fun to use and gets the job done FAST!! I'm already thinking of all the different ways I can use it. Making my own potato chips, potatoes au gratin, sweet potato chips...nummmm. These potatoes were roasted in a broiler pan underneath the chicken and absorbed all the yummy chicken juices. Some tasted like the chicken jus, while others were crispy and crunchy (my fav) and tasted like potato chips. I served these with a side of sauteed cauliflower which I will post about later which were fab!!

Now back to the recipe. This was a different way to cook chicken because you have to cut out the backbone and roast it flat instead of your standard roasted chicken. It was fun trying out a different technique. If you are a lover of crispy chicken skin then you should definetely try roasting your bird this way. By cooking it this way the chicken roasts faster and produces crispy skin all over.

I didn't follow the recipe exactly but used it more as a reference. For my chicken, I did not brine it or use the butter, but seasoned it like the Zuni chicken recipe. I also splurged and bought a free-range, organic chicken at the farmer's market which really enhances the chicken flavor. For the potatoes, I just sprayed pam, minced some rosemary and mixed it all together with some S&P. Yum-may in my tum-may :)

Chicken resting on a bed of yummyness

Crisp-Skin High-Roast Butterflied Chicken with Potatoes
Serves 4
Published March 1, 2000 from Cook's Illustrated

If you prefer not to brine, use a kosher chicken - it is salted and has a taste and texture similar to a brined bird. For extra crisp skin, after applying the flavored butter (if using -- see related recipes), let the chicken dry uncovered in the refrigerator 8 to 24 hours. Russet potatoes have the best potato flavor, but Yukon Golds have beautiful color and better retain their shape after cooking. Either works well in this recipe. A food processor makes quick and easy work of slicing the potatoes.

Step-by-Step
Preparing to Roast

1. Cut through bones on either side of backbone, then remove and discard backbone.

2. Flip chicken over as shown and use the heel of your hand to flatten breastbone.

3. If using a compound butter, slip your fingers between skin and breast, loosening the membrane.

4. Scoop some of the butter onto a spoon, slide it under breast skin, and push off with your fingers.

5. Work butter under skin to cover breast evenly. Repeat steps 4 and 5 with each drumstick and thigh.

6. Transfer to broiling rack and push legs up to rest between thighs and the breast.

Ingredients
1 cup kosher salt (or 1/2 cup table salt), for brine
1/2 cup granulated sugar
1 whole chicken , 3 1/2 to 4 lbs, preferably free-range or other high-quality chicken such as Bell and Evans, giblets removed and reserved for another use, fat around cavity removed and discarded
2 1/2 pounds russet potatoes (4 to 5 medium), or Yukon Gold potatoes, peeled and sliced 1/8 to 1/4 inch thick
Vegetable cooking spray (nonstick)
1 1/2 tablespoons olive oil
3/4 teaspoon table salt (for potatoes)
Ground black pepper

Instructions
1. Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat oven to 500 degrees. Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray. Remove chicken from brine and rinse thoroughly under cold running water. Following illustrations 1 through 6, butterfly chicken, flatten breastbone, apply flavored butter (if using), and position chicken on broiler pan rack; thoroughly pat dry with paper towels.
2. Toss potatoes with 1 tablespoon oil, salt, and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom. Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
3. Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read thermometer registers 160 degrees in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease. Cut chicken into serving pieces and serve with potatoes.

Tonight was mexican night. I'm getting a kick out of planning our menus for the week and I'm trying to switch up the meals so we don't get bored eating American food all the time. You would think being Korean, the house would be perfumed with the lovely lingering smell of kim chee jigae, kim chee fried rice, and kim chee everything and anything. Hmm...maybe since tonight was Mexican night I could've made kimchee galbee tacos. Alas, I've come to the conclusion that I'm afraid of cooking Korean dishes. My biggest fear is that the food will taste horribly and won't be as good as my mom's :( Hopefully I'll get over it and blog about some Korean meals soon.

Anyway, this was a good meal. Fajitas are about as Mexican as I'll get. I think I'll even go as far as making enchiladas - but that's more of a Spanish dish anyway. This recipe is from Cooking Light website. It was a good, well balanced meal. Two in a row for me!!! It was nothing to write home about but it was a nice spin to what would normally be a not so healthy dish. I like to sneak in less fattening meals as often as I can so lobster won't know he's actually eating well. I made this for lobster and my brother and they both thoroughly enjoyed it...HA!!! They didn't even realize it was good for them. Lobster cooked the meal on his dalmation out in the freezing cold. Cold for Californians (is that even a word?) is anything below 70. My definition on the other hand is any time I have to crawl out of my snuggie...best gift EVERRRR BTW!!! Anyway, back to the meal, would I make this again...hmmm probably. Is it something I'll be craving in my next few months of endless blogging...not so much.

Beef and Chicken Fajitas
8 servings

Ingredients
• MARINADE:
• 1/4 cup olive oil
• 1 teaspoon grated lime rind
• 2 1/2 tablespoons fresh lime juice
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon coarsely ground black pepper
• 2 garlic cloves, minced
• 1 (14.25-ounce) can low-salt beef broth


FAJITAS:
• 1 (1-pound) flank steak
• 1 pound skinned, boned chicken breast
• 2 red bell peppers, each cut into 12 wedges
• 2 green bell peppers, each cut into 12 wedges
• 1 large Vidalia or other sweet onion, cut into 16 wedges
• Cooking spray
• 16 (6-inch) fat-free flour tortillas
• 1 cup bottled salsa
• 1/4 cup low-fat sour cream
• 1/2 cup chopped fresh cilantro
• Fresh cilantro sprigs

Preparation
To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.

Prepare grill.

Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.

Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.

Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.

Nutritional Information
(serving size: 2 fajitas)
Calories: 407

**To heat up the tortillas I placed a stack inside the pocket of two damp paper towels and put then in a casserole dish. I then covered it with a lid and stuck it in a 250 degree oven for twenty minutes.