Pan-fried Chicken with Asparagus and Lemon & Quick Skillet Potatoes

Pan-fried Chicken with Asparagus and LemonI love serving this with skillet potatoes (below) which help drink up the lemony sauce, but if you don’t want to go to the trouble of dirtying two extra pots for them, feel free to just serve this with a crusty baguette instead.

1 bunch asparagus, trimmed of woody stems
3 tablespoons olive oil, plus more as needed
4 chicken breasts (about 2 pounds), pounded to ½-inch thickness, and cut in half so each piece is roughly the size of a playing card (if not in actual shape, then at least surface area)
1/3 cup flour, salted and peppered
juice from one small lemon
1 to 2 tablespoons butter
1/2 cup chicken broth
chives

Set a large platter on the counter near the stovetop.

Add water to a large, deep-sided skillet, and bring to a boil. Add asparagus spears and cook 2 minutes. Using tongs, remove from water and immediately plunge into an ice bath to stop cooking and preserve bright green color. Remove from ice bath and chop into one-inch pieces. Add to your platter. Drain the water from the skillet and set back on the stovetop over medium-high heat. Add oil.

Working with one breast at a time, dredge in flour, then add to the skillet. The pan should be hot enough so that the chicken sizzles upon contact. Continue with each breast, flipping each after about 3 minutes a side. Don’t crowd the pan. Once you finish with one breast, remove to the platter, then cook a breast that’s been waiting in the wings.

Once all chicken has been cooked through (they should feel firm to the touch, but not rock hard) and removed to the platter, return the heat to high, then add butter, lemon juice and chicken broth, scraping up any brown bits that might have collected on the surface of the pan. Cook until broth reduces and thickens slightly. turn off heat. At this point taste the sauce. If it’s too lemony, you might think about serving it on the side so the kids can take as little or as much as they want. If it tastes all right to you, drizzle over the entire platter and shower the whole thing with chives.

Quick Skillet Potatoes

Peel six or seven medium sized white or yellow potatoes and dice into 1-inch cubes. Cover with water in a medium pot, add a hefty pinch of salt, and bring to a boil. Simmer for 10 minutes until potatoes are almost done. Drain. They do not have to be cooked all the way through. Heat 3 tablespoons olive oil in a cast iron skillet and set over medium-high heat. Add potatoes so they are roughly in one layer. Much sizzling should ensue. Let the potatoes brown a bit without touching them for about five minutes. Toss, then after another few minutes, top with sea salt and serve with chicken and asparagus.

Easy Clam Chowder

Easy Clam Chowder

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Yield 6 servings

Clam chowder is easier to make than you think - and the homemade version is unbelievably creamy, flavorful and chockfull of clams!

Ingredients

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 cup vegetable stock
• 2 (6.5-ounce) cans chopped clams, juices reserved
• 1 bay leaf
• 2 russet potatoes, peeled and diced
• 1 cup half and half*
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.
• Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
• Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
• Serve immediately, garnished with bacon and parsley, if desired.

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream. 
*Cooking time may need to be adjusted depending on the thickness of the potatoes.

3.1

http://damndelicious.net/2015/04/25/easy-clam-chowder/

Why It’s A Smart Choice

Nutrition Facts

Serving Size

Servings Per Container 6

Amount Per Serving

Calories 264.0 Calories from Fat 117.9

% Daily Value*

Total Fat 13.1g 20%

Saturated Fat 6.8g 34%

Trans Fat 0g

Cholesterol 63.9mg 21%

Sodium 367.3mg 15%

Total Carbohydrate 15.4g 5%

Dietary Fiber 0.7g 3%

Sugars 1.5g

Protein 20.8g 42%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

High in many vital minerals and vitamins, clams are little nutritional powerhouses! One serving of this soup gives you a good dose of iron, zinc, magnesium, and over 4 days worth of Vitamin B12. Clams for the win!

Greek Chicken Pasta with Olives and Feta

Greek Chicken Pasta with Olives and Feta

Serves 6

For the chicken:
2 medium skin-on, bone-in chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons chopped, fresh oregano (see this post on converting to dried oregano)
2 small (or one large) cloves of garlic, minced
1/2 teaspoon lemon zest
1 1/2 tablespoons olive oil

For the vinaigrette:
Juice of 2 lemons (about 1/4 cup)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil

For the pasta:
1 pound fusilli or other pasta
12 ounces marinated artichoke hearts, halved or quartered into bite-sized pieces
1 1/2 cups pitted olives (kalamata or any mediterranean mix)
8 ounces feta cheese, crumbled or cut into small cubes
1 teaspoon chopped, fresh oregano
Handful of chopped, fresh parsley

Preheat the oven to 425°F. Pat the chicken breasts dry and lay them on a baking sheet lined with aluminum foil or parchment paper. Mix the remaining ingredients together to form a paste, and rub it over both chicken breasts, making sure to get some of the mixture underneath the skin and in any folds of the meat. Sprinkle with extra salt and pepper.

Roast chicken for about 25 minutes, until cooked through (the skin does not need to brown). Remove and allow to cool slightly, then peel back the skin, remove the meat, and shred it into bite-sized chunks. Try to scrape as much of the seasonings as possible off the skin and bones, so you can add it to the pasta along with the chicken.

While the chicken is cooking, make the vinaigrette. Mix the lemon juice with the salt and pepper, then slowly stream in the olive oil while whisking vigorously. Set aside.

Cook the pasta in salted, boiling water. While it's cooking, combine the artichoke hearts, olives, and shredded chicken (plus any juices and spices on the cutting board) in a large bowl. When the pasta is al dente, drain it and add it to the bowl. Pour over the vinaigrette, then add the feta cheese. Mix everything together, then sprinkle in the extra oregano and parsley, if desired. Add salt and pepper to taste.

Cured Salmon

Cured Salmon, Like Mother, Like Daughter

A filet of salmon, skin on (the skin, well, you just have to have the skin) — don’t start with less than a pound, because you will regret not having more. For our family, I try to get two pounds.

A lot of kosher, pickling, or sea salt (but it’s not really worth using expensive salt — but whatever you have is fine).

A shallow glass dish large enough to hold your fish filet and the liquid that will be produced as it cures — in other words, a platter isn’t a great idea. You need sides.

Options for flavoring: 

Dulse, which is flaked seaweed — this adds a lovely smokey sea flavor and is very good for you — you can see the dark brown flakes in the photo above. Use about 1/4 cup per filet.

Lemon juice and/or rind or whole lemons, sliced – the lemon will cure as the fish does, and of course the citrus flavor is a natural. Use a tablespoon of lemon juice or 1/2 a lemon, sliced, per filet.

Liquid smoke – In theory this should just be a liquid version of the smoke you would infuse in a smoker. If it’s not safe, it’s probably not safe to smoke food, either. Since I liked smoked food, I don’t worry too much about it, especially since I always forget to buy it. Use a tablespoon per filet.

Whiskey, bourbon, brandy, or other spirits — Also adds a nice smokey flavor. Use a couple of tablespoons.

Any herb or spice that strikes your fancy. Scandanavians use dill. Rosemary is nice, and I also like coriander and cumin.

Rinse your filet in cold water.

Put about an inch of salt in your glass dish. Mix your flavorings with your salt. Do not worry. In the end it will taste like salty salmon, and you will squeeze some lemon on top and be in heaven.

Check your filet for pin bones by rubbing your fingers against the grain of the flesh. Pull any out with your fingers or with kitchen tweezers or a pair of needle-nosed pliers (wash before and after, thank you). Don’t fret about the tiny ones — I think that the salt dissolves them, and slicing the flesh thinly renders them harmless anyway.

Lay your salmon, skin side up, on the layer of salt. Put about another 1/4 inch of salt over the skin. I used to get high anxiety over the amount of salt, but now I’ve done this so many times that occasionally I find I don’t have a ton of salt handy. But I really, really want cured salmon. It works even with 1/2 cup of salt, total. 

Cover tightly with plastic wrap or with the glass cover to your dish. This is just so that the fridge doesn’t end up smelling like fish. The fish itself would be fine left even uncovered. It’s got salt all over it — it’s not going to spoil.

You just want to check in about 8 hours to make sure that the underside of your salmon is resting on salt, and that the sides of the fish also have a layer of salt. 

A filet of fish that is about 3/4″ thick at its thickest end will cure in a 24-hour period. One that is thicker will take up to 2 days. After about 18 hours the juices of the fish will start to mingle with the salt and create a brine. That’s all good. Just use a spoon and make sure that everything is in contact with salt. 

You can turn the filet over after about 18 hours, again making sure the exposed skin is covered with salt.

When you are ready to eat, rinse the filet off and pat it dry with paper towels. (By the way, yes, you can put the brine in a jar and use it again. Keep it in the fridge.)

Put it on a cutting board, set out a sharp knife: The flesh has to be cut very thinly, against the grain, at a diagonal. Start at the thick end. 

(If you leave it longer than 24 hours, you will find that it gets quite salty, and it might need a little soak in cool water before serving — cut it very thinly indeed.)

Serve with cream cheese and crackers, with a squeeze of lemon. Brown bread and butter — also lovely! And of course, a bagel piled high with glistening slices — it doesn’t get better than that!

When you get to the very last bit of salmon — when it really can’t be cut into delightful thin slices any more, scrape the skin well and chop everything that is left into little bits. Mix it with cream cheese and enjoy on your toasted bagel!

 

Notes to answer questions:

1. It’s unlikely that you will have much in the way of anything left over from this production. If you do, just wrap the skin around the flesh, cover the whole thing in plastic wrap, and store in the fridge. It’s best if you eat it up within two or three days. The longer you’ve cured it, the longer it will last.
2. I have never frozen the cured salmon, because there is never that much left over, but I imagine it would be just fine, as our Norwegian friend Astrid in the comments says.
3. A lot of fish sold in the supermarket has already been frozen when it is sold as “fresh.” Freezing kills any parasites. You can ask when you buy it if it has been frozen. If it hasn’t and you are worried, just freeze it, thaw it in the fridge, and then proceed. I usually wash my filet before curing it, but the salt will kill any surface bacteria.

Chicken Broccolini with Mustard Cream Sauce

Chicken Broccolini with Mustard Cream Sauce

Prep Time:

20 Minutes

Cook Time:

20 Minutes

Difficulty:

Intermediate

Servings:

4

Print Recipe

Ingredients

• 1 whole Boneless, Skinless Chicken Breasts
• 1 bunch Broccolini (steamed For 1 To 2 Minute If Preferred)
• 1/3 cup All-purpose Flour
• 2 whole Large Eggs
• 2 Tablespoons Milk
• 3/4 cups Seasoned Breadcrumbs
• 1 whole 1 Half Stick (1/4 Cup) Land O Lakes® Butter With Olive Oil & Sea Salt
• 3 cloves Garlic, Minced (about 1 Tablespoon)
• 1/4 cup Brandy Or White Wine (can Use Chicken Broth As A Substitute)
• 1-1/2 teaspoon Dijon Mustard
• 1-1/2 teaspoon Grainy Brown Mustard
• 1/3 cup Chicken Broth, Plus More If Needed For Thinning
• 1/3 cup Heavy Cream
•  Salt And Pepper, to taste

  Preparation Instructions

  Preheat the oven to 350 degrees.

  Cut the chicken breasts into cutlets: Place one hand flat on the breast and use a knife to carefully slice through the middle. Repeat with the other and you’ll be left with four smaller cutlets. Place them between two pieces of plastic wrap and use a rolling pin to pound them thin.

  Place one to two stalks of broccolini in the middle of each cutlet, sprinkle with salt and pepper, then fold up the edges and secure with toothpicks.

  Prepare an assembly line for breading: a dish with the flour, a dish with the egg mixed with milk, and a dish with the breadcrumbs. One at a time, bread the chicken by carefully dredging it in flour, then dunking it in the egg wash, then coating it in the breadcrumbs. Set them aside as you coat the other pieces. (Be careful not to coat the broccolini.)

  Melt the Land O Lakes® Butter with Olive Oil & Sea Salt in a large nonstick skillet over medium heat. Add the chicken and brown it on both sides until the breadcrumbs are golden and the chicken is partly cooked, about 3 minutes per side. Transfer the chicken to a baking sheet, seam side up, and finish in the oven for 10 minutes.

  While you are finishing the chicken, make the Mustard Cream Sauce: Return the skillet to medium heat and add the garlic, stirring for 1 minute to ensure it doesn’t burn. Pour in the brandy or wine, whisking, and let it reduce for 1 minute. Whisk in the mustard, let it bubble up for 1 minute, then add the broth and let it heat. Finally, whisk in the cream and stir until the sauce is thick and bubbly (5-7 minutes). Add salt and pepper.

  Serve the chicken with the mustard cream spooned over the top. Serve immediately!

Spicy Glass Noodles with Crispy Pork (Yum Woon Sen)

Spicy Glass Noodles with Crispy Pork (Yum Woon Sen)

Serves 4 to 6 as a side dish

1/2 pound ground pork
1 6-ounce package glass noodles (bean threads/saifun)
3 green onions, sliced into thin rounds
2 tablespoons roughly chopped cilantro
1 bird's eye chili, ribs and seeds removed, minced (substitute 1/4 teaspoon dried chili flakes)
2 tablespoons peanuts, roughly chopped
2 tablespoon soy sauce
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lime juice (from 1 lime)
Extra chopped peanuts for garnishing

Warm a teaspoon of canola oil in a skillet over medium-high heat. Add the pork and cook for 5 minutes, stirring frequently to break the pork into tiny crumbles. Cook for another 3-5 minutes, stirring less frequently, until the pork turns deeply golden and crispy. Set aside.

While the pork is cooking, set the noodles in a bowl and cover them with hot water to soak. Let them sit until softened, about 10 minutes or until the pork has finished cooking.

Bring a pot of water to a boil. Drop in the noodles and cook for 1-2 minutes, until the noodles are stretchy and tender. Drain and rinse under cool water. Use a pair of kitchen shears to cut the mass of noodles 3 or 4 times: this makes the long noodles easier to eat.

Combine the noodles, pork, green onions, cilantro, chili, and peanuts in a large bowl. Whisk together the soy sauce, fish sauce, sugar, and lime juice in a small bowl. Taste and add more of any of the ingredients to suit your tastes, then pour the sauce over the noodles. Use tongs or clean hands to lift the noodles, fold them over, and gradually work the ingredients into the noodles. Let stand at least 15 minutes before serving or refrigerate until serving. Garnish each dish with extra peanuts.

This dish is best on the day that it's made. For serving leftovers, make an extra batch of the sauce and add it toåç the noodles a few teaspoons a time, stirring the noodles until they loosen and become slippery again.

Chicken Flautas with Lime Sour Cream

Chicken Flautas with Lime Sour Cream

Makes about 18 flautas

Peanut or canola oil, for frying
2 tablespoons butter
3 cups cooked and shredded chicken (recipe below, or use store-bought rotisserie chicken)
1 teaspoon paprika (regular or smoked)
1 teaspoon kosher salt
1 teaspoon garlic powder
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle powder
1/2 teaspoon chili powder 
1/8 teaspoon cayenne pepper, or more to taste
Freshly ground black pepper, to taste 
24 corn tortillas, 6 to 7 inches in diameter (a few might tear when rolling)
2 cups crumbled queso fresco cheese
1/2 cup sour cream
Juice of two limes
Salsa verde and guacamole, for serving

Preheat the oven to 325°F. Fill a Dutch oven or cast iron pot with a few inches of peanut or canola oil and heat on medium-high until it reaches 375°F.

While the oil is heating, melt the butter in a skillet over medium heat. In a large mixing bowl, combine the chicken, paprika, kosher salt, garlic powder, cumin, chipotle, chili powder, cayenne, and a few generous grinds of black pepper. Add the chicken to the skillet and cook until warmed through. Adjust any seasonings to personal taste (note: you want the flavors to be bold in the chicken mixture—i.e. spicy, smoky, salty— because they won't be as strong once you add the cheese and tortilla.)

Heat a stack of three to four tortillas in the microwave for about 20 seconds to soften. Place two tablespoons of chicken mixture into the middle of the tortillas and sprinkle with crumbled queso fresco. Tightly roll each tortilla and secure with a toothpick(s). Using long tongs, carefully add each tortilla to the oil, gently clamping closed for a moment to help the shell set. Adjust the heat as necessary to maintain the temperature while frying. Cook the tortillas until very crisp and light golden in color, about 1-2 minutes. Shake off the excess oil back into the pot before placing the flauta on a paper-towel lined sheet pan.

Continue rolling and cooking the tortillas in batches, making sure to return the oil to 375° in between batches. Hold the cooked flautas in preheated oven to keep warm until finished frying.

For the lime sour cream, stir together the sour cream and lime juice. Adjust amount of lime, if desired. Keep in refrigerator until ready to serve. Serve the flautas with lime sour cream, salsa verde, and guacamole.

For easy poached and shredded chicken: Place four chicken breasts in a deep, flat-sided skillet. Add enough cooking liquid (I used a mix of chicken stock and beer) to completely cover the chicken and sprinkle in a few teaspoons of kosher salt. Bring the liquid to a gentle boil over medium-high heat. Reduce heat to medium-low (try to maintain the temperature of cooking liquid to between 170°F and 180°F) and simmer until the chicken reaches the internal temperature of 160°F, about 15 minutes.

Place hot/warm chicken in the bowl of a stand mixer fitted with beater attachment. Turn the mixer on low, then increase power to medium (watch out for splashing!) and mix until chicken is shredded to desired texture, about 30 seconds. (If you don't have a stand mixer, just shred the chicken using the two fork method, or my favorite, the "bear claw.") Return chicken to the poaching liquid to cool. Strain before using. Yields approximately 3 cups shredded chicken. (I made the chicken the night before so the flauta recipe came together in a flash.)