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Weeknight Chicken Tacos

February 21, 2016 by Mary 21 Comments

My parents were traditionalists, especially my father. Dinner was always a protein, a carb and a vegetable, (unless it was a homemade soup or stew that had all of those things). We had to have the three things on the plate and dinner was a sit-down affair, around the kitchen table with no TV. But we always had music. My father played the violin, loud, to Gershwin, André Kostelanetz, Aaron Copland, Leonard Bernstein, or show tunes. I know all the lyrics to Camelot, My Fair Lady, Gigi, The Music Man and The Sound of Music songs. (oh yes) This was his way of relaxing while having a cocktail (usually a Scotch on the rocks), when he got home from work. And he always took his shoes off and put on his leather house slippers. I know because I was supposed to fetch them for him. Shoot, we missed having our kids do that for us. 🙂

But I digress. Back to food. We NEVER had takeout or deliveries. We never had pizza or Chinese food or tacos for dinner. We never went to any fast food joint, not even Steak ‘n Shake which was sort of an in-between – in between a restaurant and fast food – in those days. No, we always had a three-item dinner every night.

Our friends’ families had pizza or other fast food at times, which was all fairly new then. We would beg and whine to be able to do that, but no, my mother insisted on a healthy home cooked meal.

So that‘s the way I was raised.

And that’s the way our kids were raised.

Our oldest still proclaims that I used to always say, “It’s not a dinner unless it has a green vegetable.” I don’t remember saying that but it sounds pretty good.

So now the kids are gone and it’s just my husband and me. And I have started making chicken tacos for dinner – with a green vegetable! Yes. All totally homemade, they’re fun and delicious!!!

This dish is roughly inspired by an old Food & Wine magazine recipe and the neatest thing about it is about how to cook the chicken. You roast thighs at a high heat (425 degrees) on a rack, so all the fat drains out. The chicken actually comes out practically fried, with no breading. The original recipe has you rub vegetable oil on the skin of the thighs, before roasting but that makes for a lot of smoke and creates a very messy oven. So I roast without any oil and the chicken has turned out equally good, without the smoke and interior oven splattering.

The skin gets crispy and is very tempting to eat a bit of it while you shred the meat off the bone. Delicious! – but we all know it’s not good for you.

So what I’ve been doing is roasting my thighs on a Sunday when I have more time, shreding the meat and having it all ready for a quick weeknight meal of amazing tacos. Makes the whole thing easy-peasy on the night you’re serving. I know the toppings take a bit of time to prepare but roasting and shredding the chicken ahead of time makes this doable for a weeknight. I made this last Wednesday night with both boys home (Yes! Zach is visiting from Poland!) and it was a HUGE hit!

Try this – you will LOVE it!!

WEEKNIGHT CHICKEN TACOS – serves 4 – 6 – makes about 14 tacos

8 chicken thighs with skin and bones – about 3 lbs.
Kosher salt
Fresh ground pepper
2 Tbs. olive oil
1 lb. tomatillos, husked, rinsed, cored and finely chopped
4 large cloves of garlic, minced
1 bunch of scallions, trimmed, washed and chopped
11/4 cups vegetable or chicken broth, preferably homemade
Large handful of cilantro, chop the stem portion from the leafy parts, and mince the stems
Warm corn tortillas

FOR SERVING:

Chopped white onion, soaked in ice water for 10 minutes and drained
Sliced radishes – about 3
Thinly sliced jalepeno pepper – 1/2 – 3/4 of one
Feta cheese, broken into chunks
Sour cream or crème fraiche
Diced avocado – we used 1 whole and another half
Cilantro leaves
Salsa – optional or chopped plum tomatoes
Fresh lime wedges

Preheat oven to 425 degrees. Wash and dry chicken thighs, trimming off excess skin and fat. Salt and pepper both sides of the thighs and place on a rack positioned on a rimmed baking sheet.

Roast for 40 – 45 minutes. Let cool, remove and discard skin, shred the chicken from the bone. You could make a stock from the bones and skin. This is the step that I do on a Sunday afternoon to have a quick taco meal during the week. Store shredded chicken in the fridge in a covered container and take out the night you’re having the tacos as soon as you start making the rest of the meal to take some of the chill off as soon as you can.

Preheat oven to 350 degrees.

In a large skillet, heat the 2 Tbs. olive oil. Add the finely chopped tomatillos, garlic and scallions. Cook over moderately high heat, stirring, until the tomatillos are softened, about 10 minutes. Add the broth and bring to a boil, then lower heat to simmer, stirring occasionally, until thickened, about 10 minutes.

While sauce is cooking, prepare all your toppings in separate little bowls. A hand mandoline is best to thinly slice the radishes and jalepenos. Soak your chopped white onions in the ice water bath for 10 minutes and drain.

Additionally prepare the corn tortillas. Place stacks of 6 tortillas in aluminum foil that is lined with a damp paper towel on the bottom and the top of the corn tortillas. Seal the aluminum foil tightly around and warm in a 350 degree oven for 5 – 10 minutes.

Add the shredded chicken to the tomatillo sauce. Simmer until the chicken is heated through, about 2 minutes. Then fold in the chopped stems of the cilantro and a few whole leaves. Taste to see if it needs any salt and pepper.

Serve everything immediately. I like to assemble my taco with a smear of sour cream or crème fraiche on the corn tortilla first, then the chicken tomatillo mixture, then the cheese, followed by jalepeno, onion, avocados, radishes, a tiny bit of salsa and finished with cilantro leaves.

Total yum.

Roasted Chicken Thighs with Potatoes and Arugula

January 10, 2016 by Mary 34 Comments

The inspiration for this recipe of Roasted Chicken Thighs with Potatoes and Arugula came from a Melissa Clark recipe in The New York Times several weeks ago. However, I have changed it big time, making it more of roasted chicken and potatoes atop a salad of arugula as opposed to a few arugula leaves scattered on top.You probably know by now, I love warm things atop greens.

I prepared this for a dinner party Friday night in the city. Throwing a party on a Friday night is a great way to start the weekend! First of all, your guests are really excited that the week is over and they can truly relax because a Saturday sleep-in is possible. The noise level was intense. Of course that may have had something to do with the whiskey tasting that was going on. But that’s what I mean, that would have never gone on on a school night!

Tomatoes and dill air drying on a white paper towel.

Looks like Christmas all over again, right?

The beauty of this dish is that you do most of the work in the morning, marinating the chicken and potatoes in the harissa, olive oil and cumin, and the rest is easy. I even washed my arugula, tomatoes and dill in the morning, and let it get good and dry by laying it out on a clean counter before putting it in a plastic bag with a few paper towels to wick up the extra moisture that would form from being in the fridge. I had help from one guest to make the yogurt dressing, and voila, we had dinner!

Our oldest son has a friend who loves yogurt on EVERYTHING!! He would clearly LOVE this dish. He is half Austrian and half Turkish, mainly raised in Turkey. I always want to have yogurt on hand for him, and Zach says, “NO, not necessary, serve the dinner how you want … ” So he would really love this dish.

The day before New Year’s Eve, I had made a big pot of pea soup, so I froze half of that and used it to start the dinner. With light appetizers, just nuts and a smoked salmon tartare in phyllo shells, starting with a slightly heavier soup worked out just fine.

I hope you try this dish. It’s got a lot going for it. The spiciness of the harissa on the chicken and potatoes, mixed with the creamy yogurt dressing atop the cool arugula and every once in a while you get a hit of dill, it’s delicious!!

Easy, delicious and different – all that I’m after!

ROASTED CHICKEN THIGHS WITH POTATOES AND ARUGULA – serves 8

10 chicken thighs with skin and bones, fat and extra skin removed
2 ¼ pounds small Yukon Gold potatoes, (creamers), cut into 1/2-inch slices
2 ½ tsp. Kosher salt, more as needed
½ tsp. black pepper, more as needed
6 Tbs. harissa (or use another thick hot sauce, such as sriracha)
1 heaping Tbs. ground cumin
¾ cup extra-virgin olive oil, more as needed, divided
5 medium leeks, white and light green parts only, halved lengthwise and thinly sliced
Lemon zest (from 2 large lemons), divided
1 heaping cup plain Greek yogurt
3 garlic cloves, grated or finely minced
Juice from one large lemon
10 oz. baby arugula, washed, air dried and chilled
21 cherry tomatoes
Chopped fresh dill, as needed

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 1/2 cup of olive oil. Pour over chicken and potatoes and toss well to combine. Let it marinate up to 12 hours in the refrigerator or in a pinch, at room temperature for 30 minutes. If you have refrigerated it, let it stand at room temperature for one hour before roasting. While it’s marinating, if you can, toss and mix it up every so often.

Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining ¼ cup of oil.
Heat oven to 425 degrees. Arrange chicken (skin side up) and potatoes on a large rimmed baking sheet in a single layer. Roast for 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.

While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper. Thin with lemon juice from one large lemon. Zest another large lemon over the yogurt. Mix with a whisk to combine all.

To serve, place arugula evenly over a large platter. Distribute chicken and potatoes over all. Drizzle all pan juices on top. Spoon yogurt over chicken and vegetables. Scatter the dill and cherry tomatoes over all.

For dessert, I served a platter of Christmas cookies – date bars, pecan crisps, bourbon balls, and Hello Dolly squares – along with a touch of ice cream and strawberries.

Make this tonight! Perfect for a Sunday night dinner. Serve this magnificent colorful platter with LOVE. Your family or guests will love you back big time – guaranteed!

Funny, I don’t know about you other bloggers but I always seem to write better posts if I write them and then let them simmer a bit so I can think of other tidbits I want to add or embellish on and then have the time to do that before I actually post. How about you?

Many thanks to our friends, Sumantra and Indrani Sen for taking some of these pictures!

Yogurt Marinated Chicken with Nutraw Pistachio Crust

December 29, 2015 by Mary 6 Comments

This Nutraw Pistachio Bar is made with only 5 ingredients!! It’s got dates, pistachios, almonds, coconut oil and green cardamom, all organic. That’s it! This is a way healthy energy bar that’s gluten-free, wheat-free, soy-free and dairy-free. What more (or less) could you ask for?

It’s, of course, delicious to eat all by itself, so what was I going to do with it in a recipe?

My mind kept on going back to crunchy crusts on things and how much I love them and how frustrating it must be for gluten-sensitive or gluten-intolerant people because crunchy crusts are hard to come by for them.

So I made up this recipe with chicken thighs that is just delicious! It’s a yogurt-based marinade with garam masala, star anise, garlic and honey. So I guess it’s a bit Middle Eastern?

I love garam masala because it’s a ready-made, terrific spice mix.

I used chicken thighs because they are my favorite and very forgiving in cooking, unlike white meat. I bought thighs with the skin and bones, and I just removed all the skin. I couldn’t find thighs with the bone and no skin, can you? Apparently, they don’t make that combination in the stores that I shop at. It’s either bones and skin or no bones and no skin. Anyway, I felt that skinless thighs would absorb more of the luscious flavor from the marinade.

As the Nutraw Pistachio Bars are thick, yet soft, I rolled them out with a rolling pin in thin sheets, cut them into rectangles and placed them on the skinless thighs to make a super healthy crust.

This was DELICIOUS and definitely a recipe I will repeat. The pistachio bar coating got crispy and browned nicely, just as I had imagined. The chicken was super juicy, tender and flavorful, a tiny bit sweet, but not too much. Super yummy.

I love marinades because you do all the work beforehand. Make this with LOVE on a Sunday, marinate overnight and then your dinner on the workday Monday will be a breeze.

Happy cooking!!

YOGURT MARINATED CHICKEN WITH NUTRAW PISTACHIO CRUST – serves 5 – 6

8 skinless, bone-in chicken thighs, washed and paper towel dried
¾ cup plain, whole milk, Greek yogurt (unflavored)
2 Tbs. olive oil plus more for slicking the roasting pan
Juice of one lemon
2 tsp. coarse sea salt
20 grinds of black pepper
4 cloves of garlic, minced
1 Tbs. garam masala
2 star anise
1 Tbs. honey
2 ½ Nutraw Pistachio Bars

MAKE THE MARINADE the day before you want to serve this dish. Whisk together the yogurt, olive oil, lemon juice, coarse sea salt, black pepper, minced garlic, garam masala, star anise and honey.

Trim the fat from the chicken as you remove the skin. Wash and pat dry with paper toweling. Place the thighs in a Ziploc bag. Pour the marinade in the bag. Get as much air out of the bag as you can, and zip it closed. Massage the marinade around all the thighs. (sounds sexy, no?)

Place in the refrigerator and marinate overnight. Every time you open the fridge, flip the bag over and massage again so all those wonderful flavors can get everywhere.

WHEN YOU’RE READY TO COOK, take the chicken out at least 30 minutes before you plan on putting it in the oven. Preheat the oven to 375 degrees.

While the chicken is shaking off its chill, place the Nutraw Pistachio Bars on a wooden cutting board and roll them into thin sheets with a rolling pin. Cut into 8 rectangles.

Slick a rimmed baking sheet with a little olive oil. Remove the thighs from the bag and place them on the pan with what was the skin side, up. Cover each thigh with a rectangle of the pistachio bar.

Roast for 30 – 35 minutes until chicken is tender and done.

Place the chicken on a platter and let rest for 5 minutes and while it’s resting, scrape and pour all the lovely juices and drippings from the roasting pan into a small saucepan, whisk together and boil for 2 – 3 minutes to make a light sauce.

To plate, put a tablespoon or two of the warmed sauce on a plate and place the chicken thigh on top, so your pistachio topping stays crispy. Serve with LOVE!! Enjoy!

Discover more exciting products to inspire your cooking in our next MARY’s secret ingredients box! The spring box mails on March 25^th and they are selling fast. There’s only a limited number of them, so order now and be the cook everyone LOVES!!

As my good friend, Marie said, “Good cooks never lack friends!!”

Leftover Turkey or Chicken with Butternut Squash, Asparagus & Persimmons

November 28, 2015 by Mary 15 Comments

I made up this dish one recent Friday night with what I had on hand, when I was trying to convince my husband to eat a somewhat meatless meal, and I was just too tired to go shopping for something specific. It’s an odd combination. As I said, it was with what I had on hand. While I was making it, my husband was making all kinds of remarks about how weird this was gonna be and just guess who had seconds on this Leftover Turkey or Chicken with Butternut Squash, Asparagus and Persimmons dish?

So I wanted to share this with you today, because although I made this with chicken, surely this will be just as great, if not even better, with your leftover turkey. The key is to season your butternut squash. I actually used a curry spice mix from one of our previous MARY’s secret ingredients boxes, – Mz. Curri – but you can use a combination of curry powder, salt, pepper and some garam masala if you don’t have Mz. Curri around.

So while you’re roasting the squash and onions, tear up the poultry meat from the carcass (I also had a lone leg and used that meat too), give it a shot of heat in the microwave – not too much because the heat from the squash and asparagus will also warm the meat. And then steam your asparagus while you chop the persimmon and voila, fold and combine everything together and you are done – with deliciousness in your bowls – super quick and easy!! Serve it with some whole grain crackers, curl up in front of a fire or movie and you are DONE for the night!! So very simple but such a weird and great combo of flavors, textures and tastes.

I must admit, I have been on a persimmon kick for the past few weeks. They are in season now and last year, I was asked to give a speech at a benefit dinner for a non-profit that feeds the homeless that I have been involved with for many years. And the caterer (who incidentally catered one of our sons high school graduation parties when we lived in NJ – it was great to see her again) had served sliced persimmons on the cheese board and they were so delicious! Firm with an ever so slight crunch, super sweet and a beautiful orange color, I was sold!!

So here I am now, using them in everything, from main courses, to salads (coming up!) and in pasta dishes. They’re so versatile, different and delicious!! Go get some and use in my recipes and experiment on your own, with LOVE, and enjoy!!!

LEFTOVER TURKEY OR CHICKEN WITH BUTTERNUT SQUASH, ASPARAGUS & PERSIMMONS – serves 4

Chicken or turkey meat pulled off of a carcass, plus the meat from one leg or whatever pieces you have leftover
½ of a large butternut squash, peeled, seeded and cut in ½” chunks
1 medium onion, cut into ½” pieces
3 Tbs. olive oil – divided into 2 + 1
1 bunch of thin asparagus
Salt
Pepper
1 Tbs. Mz. Curri seasoning or 1 tsp. curry powder and 1 tsp. garam masala
2 persimmons, cored, sliced and cut into ¼” chunks
Whole grain crackers

Preheat oven to 425 degrees. Prepare the squash and combine with the onion. Season with 2 Tbs. olive oil, salt, pepper, Mz Curri seasoning or the curry powder and garam masala. Toss to combine everything. Roast for 25 minutes or until fork tender.

Meanwhile, rip the poultry meat off of the carcass and leg or additional piece into small strips.

Wash and prepare asparagus by bending and breaking them at the point of tenderness. Place them in a large skillet with a ½ “ of water. Cook on high heat until crisp tender, about 5 minutes total. Remove and drain water. Put the asparagus back in the hot skillet to dry off the water. Remove the skillet from the heat and drizzle about 1 Tbs. of olive oil all over and season with salt and pepper.

Warm the chicken or turkey in the microwave for about 1 minute on high heat. Cover and keep warm.

Chop the persimmons and have ready.

When squash and onions are ready, scrape all vegetables and juices into a large warm bowl. Add in the warmed poultry. Place the asparagus on a cutting board and cut into 1.5” lengths and add to the bowl along with the chopped persimmons and all juices.

Fold everything together and portion out into 4 warmed bowls. Serve with LOVE and enjoy!! I served this with a Cava – sparkling Spanish wine and it was delish!!

Garlicky Chicken With Lemon-Anchovy Sauce

October 30, 2015 by Mary 22 Comments

I very rarely do this, but I knew I must have done something wrong. This Garlicky Chicken with Lemon-Anchovy Sauce recipe from Melissa Clark at the New York Times is a favorite of one of my sons and his girlfriend and even several of their friends as I’ve been told. They’ve made it at their homes and at our home in the country, often.

I made the recipe about a month ago and I was like, “This isn’t very good. Why do they keep making it?”

But yet, it didn’t make sense. I like Melissa Clark’s recipes. I LOVE anchovies, garlic, lemon and chicken thighs, so what’s wrong with this picture?

So last week, one of my brothers was going to be in town from Boston on business and staying with us. I decided to give it a go again.

Ok, ok, so I (as usual) altered the recipe a bit – added more garlic and cooked the whole thing on the stovetop – no oven – and this was fantastic!! Bursting with flavor and freshness with the spark of lemon, the hit of anchovies and of course, the dreamy, creamy garlic.

Even as a leftover, it still held up all that sprightly flavor! I doubled Melissa’s original recipe to make sure we’d have some extra lunches and dinners after the three of us ate.

So give this a go. This does take a little longer than my usual weeknight dinners, particularly because I like to trim ALL the fat from the thighs. Cook with LOVE. You’ll be happy!
Garlicky Chicken with Lemon-Anchovy Sauce – serves 8 – adapted from Melissa Clark

3 lbs. boneless, skinless chicken thighs (about 8 thighs)
Salt
Freshly ground black pepper
12 garlic cloves, smashed and peeled
1/2 cup (scant) extra-virgin olive oil
11 anchovy fillets
4 Tbs. drained capers, patted dry
2 large pinches of chile flakes
11/2 lemons, cut in halves
Fresh chopped chives, for serving

Trim all fat from the thighs, wash and pat dry with a paper towel. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil.

Mince two of the garlic cloves and set aside for later. In a large skillet over medium heat, add the oil. When the oil is hot, add the 10 smashed whole garlic cloves, the anchovies, capers and chile flakes. Let cook, stirring with a wooden spoon to break up the anchovies, until the anchovies dissolve, about 3 minutes.

Raise heat to medium-high. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Lower the heat to medium, flip the thighs, cover and cook another 7 to 12 minutes, until the chicken is cooked through.

When chicken is done, transfer thighs to a plate. Place skillet back on the heat and add minced garlic and the juice of one whole lemon. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 30 seconds.

Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped chives. Serve with crusty bread or rice, your favorite vegetable and of course, LOVE!

Buttermilk Marinated Roast Chicken with Tarragon and Dijon Mustard

September 14, 2015 by Mary 37 Comments

This has become my favorite way to roast chicken. Remove the backbone, smash the breast down, add a few strategic cuts, which helps it cook quickly, makes it perfect for a weeknight dinner! I love this new marinade I made up to make this recipe – Buttermilk Marinated Roast Chicken with Tarragon and Dijon Mustard.

This all came to life because of the US Open going on right now. Years ago, when my husband and I were dating, he took me to the Open, my first time. There, we had a drink with a napkin that had a chicken recipe printed on it for Dijon Roasted Chicken. It was sponsored by the Dijon mustard people and I remember the recipe called for making a simple sauce of whisking together melted butter, Dijon mustard and dried tarragon (we didn’t have fresh readily available in those days) and brushed it on chicken pieces to roast in the oven.

I made that recipe over and over again. It was easy and delicious. And it made me feel like I was really cooking something!

So with the Open happening now, I was called back to it and came up with this recipe – truly delicious! And you can marinate this chicken for 1 – 3 days. The buttermilk and other flavors will just sink in more and make the chicken only more creamy and luscious.

But first, it’s important to start with a great chicken! Buy it from a local farm if you can. It may cost a tiny bit more but it’s so worth it.

Up here in Columbia County, NY, I think Charlie and Kim of Second Chance Farm have THE BEST chickens around. Theirs have meaty breasts yet the dark meat is not tough and they have 3.5 lbs. in size, which is what I like.

Now in my younger days, if I didn’t have the exact right ingredients for a recipe, I’d freak – and go get them or send my husband to get them or not make the recipe.

Stupid. Really stupid.

So if you don’t have red peppercorns, don’t fret, just use black peppercorns. Improvise and most importantly, have fun and cook with a positive loving attitude.

Try this recipe, be sure to make it with love to nourish your tummy and your soul. The best part of making recipes to marinate, is that you do the work beforehand and then the night of your dinner, it’s easy-peasy. Nice!!

BUTTERMILK MARINATED ROAST CHICKEN WITH TARRAGON AND DIJON MUSTARD – serves 4

1/4 cup chopped fresh tarragon
1 Tbs. red peppercorns, crushed (If you don’t have red peppercorns, use black, no worries)
5 cloves of garlic, crushed
11/2 cups buttermilk (I use Kate’s)
2 Tbs. peanut oil
2 Tbs. Dijon mustard
3/4 tsp. fresh grated nutmeg
1 Tbs. coarse sea salt
1 3.5 lbs. chicken, backbone cut out and butterflied.
1 Tbs. peanut or grapeseed oil
¼ cup dry white wine for deglazing (optional)

Wash and dry your chicken. Using kitchen shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken.

Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through both sides of the joint between the wings and the breast.

Crush your peppercorns by placing them in a small Ziploc bag and smashing them with a heavy bottle.

Place the dried chicken in a large Ziploc bag and add the remaining ingredients including the smashed peppercorns. Massage everything together to combine and refrigerate for 1 – 3 days. When you open your refrigerator during that time, massage the chicken and flip the bag over.

On the day you’re ready to cook, remove the chicken from the refrigerator at least 30 minutes before.

Preheat the oven to 450°.

Set the chicken in a large skillet skin side up; spoon a little marinade on top and then grab the garlic, peppers and tarragon out of the marinade and spread on top of the chicken. Drizzle 1 Tbs. peanut or grapeseed oil all over the top of the chicken.

Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through.

Transfer the chicken to a cutting board or platter. Let the chicken rest for 5 minutes.

Meanwhile, deglaze your pan with the white wine. Boil for a few minutes on high heat stirring constantly until reduced in half. Pour the juices over the chicken, cut it into 8 pieces and serve.