Halal Style Chicken and Rice

My older sister lived in NYC for two years while she was getting her Masters. I remember that while she was there she told me about the halal carts that she bought food from in the street. She raved about the Halal Chicken, and was so positive that I would rave about it too, if I were there to try it.

Unfortunately, I still haven’t made it out to New York to try street Halal Chicken. But today’s post, I think, is a decent substitute to tide me over until I do–because that day is coming. I’m sure of it.

When food in general is called ‘halal’, it refers to food that is processed or prepared in a certain way as to be permissible under Islamic dietary laws. Halal meat is supposed to be slaughtered and cleaned in a specific way. When you refer to Halal chicken in another context, such as street food, most people (especially in the US) are going to think of it as a chicken and rice dish with primarily Mediterranean flavors.

My take on Halal Chicken starts with a yogurt marinade. I learned a few years ago when I made Chicken Shawarma that marinading chicken in yogurt is an excellent way to keep it from drying out while cooking. I wouldn’t leave the chicken in it overnight though, as the marinade does have lemon juice. Sometimes if chicken sits too long in an acidic marinade, the acid in the lemon could begin to break down the proteins in the meat, and it will end up cooking mushy. A few hours is all this one needs.

I used my electric griddle to cook the chicken, but if it’s a bit warmer where you are and you’ve got one, I think that grilling it would give even better flavor. If you’ve got neither one of those, a cast iron or regular skillet will work fine as well. When the chicken seared on my griddle, I found that the residual yogurt created a blackened crust on the outside of it that is often associated with halal chicken. It smelled soooo good while it was cooking.

The rice and white sauce come together easily and quickly. The turmeric and cumin are a must to give the rice that warm, smoky taste. I also cook mine in chicken broth to give added flavor. I’m so proud that when my sister tried this, she announced that it tasted JUST like the halal chicken she used to buy on the streets of New York. High praise indeed. If you’re like me and have never been to NYC and still want to find out what the fuss is about the halal chicken, maybe you’d like to try this out. I don’t think you’ll be disappointed.

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Halal Style Chicken and Rice

Recipe Adapted from Serious Eats

Ingredients

For the Chicken:

  • 3 tablespoons lemon juice
  • 1/4 cup chopped fresh oregano
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon ground coriander
  • 1 tablespoon ground sumac
  • salt and pepper
  • 4-6 garlic cloves, roughly chopped
  • 3/4 cup olive oil
  • 1 1/2 cups whole fat plain yogurt
  • 2 1/2-3 pounds boneless skinless chicken breast

For the Rice:

  • 2 tablespoons unsalted butter
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • 1 1/2 cups long grain Basmati rice
  • 2 1/2 cups chicken broth
  • salt and pepper

For White Sauce:

  • 1 cup of whole fat, plain yogurt
  • 1 tablespoon sugar
  • 2 tablespoons white vinegar
  • 1/4 cup finely chopped parsley
  • 1 teaspoon of garlic powder
  • 1 teaspoon onion powder
  • salt and pepper

Directions

Place the chicken breast in gallon size resealable plastic bags, or in one large container.

Combine the lemon juice, herbs, spices, garlic, olive oil and yogurt together in a blender. Taste and adjust for seasoning, then pour over the chicken breast.

Turn the sealed bags over a few times to make sure marinade throughly covers chicken. Refrigerate for at least one hour and up to four hours.

Preheat oven to 350 degrees. Heat a few tablespoons of oil over medium high heat in a skillet, or you can use a griddle, like I did.

Cook chicken until browned on its sides, about 4 minutes per side. If need be, you can finish it in the oven; place a wire rack over a foil lined sheet pan and bake chicken for about an additional 5-10 minutes. (The inner temp should read about 165 degrees Fahrenheit)

Keep chicken loosely covered with foil while you make the rice.

Melt the butter in the bottom of a medium size pot. Add the turmeric and cumin and cook until fragrant but not quite browned, about 1 minute.

Add the rice and stir. Add the chicken broth. Season with salt and pepper.

Bring the heat the high and allow to come to a boil. Cover, reduce heat to a simmer and cook for 15 minutes without disturbing.

Remove from the heat and allow to sit for an additional 15 minutes until the liquid is absorbed and the rice is tender.

For the sauce: combine all of the ingredients together and taste and adjust for seasoning.

Serve with pita bread, lettuce and tomatoes and hummus.

Sharing at Fiesta Friday #266, co-hosted this week by Laurena @ Life Diet Health and Jhuls @ The Not So Creative Cook.

Chicken Lo Mein

There are usually only three things that I’ll want when ordering Chinese takeout. These three things are also the standard by which I judge whether or not the place has good food or not. I figure that they’re deceptively simple; not hard to do per se, but also so simple that they’re easy to mess up. When they’re done badly, they’re awful. When they’re done well, they’re fantastic.

Sesame chicken.

Lo mein.

Egg rolls.

Together they’re the perfect trifecta of takeout. The only thing better than finding a great place that makes it, is being able to make it yourself at home. (Not to mention, it’s cheaper.)

I’ve been making my own egg rolls and lo mein for several years now. I posted the recipe for the egg rolls here shortly after first starting Cooking is My Sport, but I waited to post my recipe for lo mein. I wanted to wait and see if I could improve it while also keeping it pretty simple, with ingredients that could be found in most general grocery stores.

This is a great weeknight meal to make. Once you get all of the ingredients together and prepped, the dish comes together pretty quickly. I used cabbage and carrots with the noodles and chicken, but if there is any other vegetable that you prefer to have instead, feel free to use it. Stir fries are very flexible recipes and this one is no exception. The sauce for the noodles is sweet from hoisin, salty from the soy sauce and tangy from the rice wine vinegar. It’s delicious, and I’ve found myself using it for more than just a stir-fry sauce. I’ve used it as a dipping sauce for egg rolls, spread it on sandwiches–it’s that good.

Now I just have to get around to making my own Sesame Chicken. TBC.

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Chicken Lo Mein

Recipe from Jess@CookingisMySport

Ingredients

  • 2-3 lbs boneless, skinless chicken breasts, cut into strips
  • onion powder
  • ground ginger
  • black pepper
  • 1/4 cup soy sauce
  • 2 tbsp. rice wine vinegar

For Stir Fry

  • 1 cup hoisin sauce
  • 1/2 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 1/2 teaspoons sesame oil
  • 20 oz. shredded cabbage
  • 10 oz. shredded carrots
  • About 15 oz of your choice of Asian style noodles (I prefer wide and flat ones, like Guan Miao Sliced Noodles)
  • 1 bunch of fresh mint, chopped
  • 2-3 stalks of green onion, chopped
  • peanuts and sesame seeds (optional)

Directions

Arrange chicken in one layer in a sheet pan. In a small cup, stir together 1/4 cup of soy sauce and 2 tablespoons of rice wine vinegar.

Sprinkle an even coating of onion powder, ground ginger and black pepper on both sides. Pour the soy sauce-vinegar marinade over the chicken, stirring it a few times to make sure it’s evenly coated. Allow to sit for about 10-15 minutes.

Meanwhile, in a glass measuring cup combine the 1 cup of hoisin sauce, 1/2 cup of soy sauce, 2 tablespoons of rice wine vinegar and sesame oil and whisk together with a fork. Set aside.

Heat a few tablespoons of oil in a wok or other large skillet over high heat. Add the chicken to the wok and cook on both sides until it’s cooked through. (You may have to do this in batches).When the chicken is done, remove it to a separate platter and keep loosely covered.

When chicken has finished cooking, heat some more oil into the wok. When it’s nice and hot, add the carrots and cabbage to the wot and allow to cook until softened, about 3-5 minutes. Remove from the skillet to another platter, and wipe the skillet clean.

Meanwhile, cook your noodles according to the package directions and drain when they’re finished. Keep the heat on the stove up on high and add 1 more tablespoon of oil to it. Add everything back to the wok/skillet: chicken, vegetables and noodles, and stir together. Pour the stir fry sauce from the glass measuring cup over the lo mein and stir quickly so that it’s evenly mixed. (You may not need to use it all; it all depends on how ‘saucy’ you want the lo mein to be. Use your own discretion.) Allow to cook for 1-2 more minutes–this is just to make the sauce coat the noodles.

Remove from the heat and add the fresh mint and green onion to the lo mein. Sprinkle with the peanuts and sesame seeds.

Sharing at this week’s Fiesta Friday #259, co-hosted this week by Ai @ Ai Made It For You and Jhuls @ The Not So Creative Cook.

Pickle Brined Chicken Tenders

Alright y’all, listen.

I know what you may be thinking, but before you say anything or just click away because you feel like this is just a bad idea, just stay for a few minutes hear me out.

Yes, I mean you too. Stay.

So, I too was skeptical when I first heard about this. Not gonna lie, I was even a tad bit grossed out. I like pickles on my sandwiches, but the idea of my chicken tasting like a pickle? Not so appetizing.

But fortunately, that’s not what’s going on here at all. Let me be clear: you are not going to take a bite of this and just taste pickle.

I promise, you won’t.

The whole purpose of brining in the first place is to flavor and tenderize the meat so that it stays juicy and doesn’t dry out while frying. Most times people do this by brining their chicken in buttermilk. I’ve brined chicken in both buttermilk and now, pickle juice.

Would you like to try and guess which one that I prefer?

Yep. The pickle juice. Seriously.

Normally when I did my buttermilk brines before, I would flavor the buttermilk with some spices, just to try and get some extra flavor infused into the meat. But this time, I didn’t have to bother; the pickle juice does all the work for me. All I did to prepare the chicken for the brine was throw it in a gallon size Ziploc bag, then pour the pickle juice over it, seal the bag, then put it in the fridge and walk away. That’s literally it. The spices in the pre-made pickle juices worked together to not only keep the meat moist, but they infused incredible flavor into it as well.

Once the chicken is taken out of the brine, it gets tossed into my tried & true flour mix & batter. This is the best fried chicken batter I’ve ever had or made, bar none. The crust is just out of this world. It crunches in your mouth. It’s full of flavor. It stays absolutely PUT. Even when it gets cold. Even after it’s been refrigerated, OVERNIGHT. Believe me, once you’ve made it this way, you will never go back to another fried chicken batter as long as you live.

I’m not worried about sharing this recipe with y’all because I know that once you put aside your doubts and just try this out, I’m going to make pickle brining believers out of all you. The results will speak for themselves. Your meat is going to be so tender and juicy, with just the *faintest* tang from the pickle juice. That tang is offset perfectly by the savory saltiness of the crust. It works– I was honestly surprised by how well it works.

You know how much I was won over by this? Every time we finish off a jar of pickles now, I keep the jar of juice in the back of my fridge, impatiently waiting until we go through enough of them to have enough juice to brine another batch of chicken so I can fry it up again. If that’s not dedication, I don’t know what it is. Sharing at this week’s Fiesta Friday #237, co-hosted this week by Jhuls @ The Not So Creative Cook and Diann @ Of Goats and Greens.

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Pickle Brined Chicken Tenders

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Ingredients

  • About 3-4 lbs of chicken tenderloins
  • Up to 3 cups of pickle juice (enough to fully submerge the chicken, but if you don’t have enough then supplement with buttermilk)
  • 2 cups all purpose flour
  • 1 heaping teaspoon of Lawry’s or other seasoning salt
  • 2 cups cornstarch
  • 1 cup rice flour
  • 1 tablespoon of your favorite mix of dry herbs (like basil, oregano, thyme, rosemary)
  • Plenty of seasoning salt & pepper
  • 1 3/4 cups water
  • 1 tablespoon of onion powder
  • Vegetable, Canola or Peanut oil for frying (4-6 cups)

Directions

Place the chicken inside gallon size resealable plastic bags, or a large shallow dish with a lid. Pour the pickle juice over the chicken, seal and refrigerate overnight.

In a medium size, shallow bowl/baking dish, combine the all purpose flour with the seasoning salt, pepper,  and dried herbs. Set aside.

In a large bowl, combine the cornstarch, rice flour, onion powder and water with a large whisk or flour until thoroughly combined (it’ll be thick, like tempura batter. If need be, you can thin it out with a few tablespoons of additional water).

Heat the oil in a large pot or Dutch oven to 350°. Line a baking sheet with wax paper or plastic wrap on the bottom, then place a wire rack on top.

Remove the chicken from the pickle juice and discard it. Dip each piece of chicken in the shallow dish of all purpose flour with a fork to get a light dusting on both sides, then dip it into batter, holding it up to allow some of the excess to drip off. Then, re dip it into the all purpose flour until the wet batter is sufficiently covered. Place the chicken on the wire rack to allow batter to set, about 2-3 minutes.

Working in batches of no more than 3 pieces at a time, fry the chicken in the oil. Turn it occasionally and monitor the temperature of the oil (a instant read thermometer works GREAT for this) as you work until it is golden brown on both sides, about 3-5 minutes per side. (It may look a little pale, but it browns more when you take it out, so don’t worry) When finished remove chicken to another sheet pan lined with paper towels and a wire rack to drain.

Asian Vinaigrette Chicken Salad

How’s it going y’all?

If you’re on my side of the planet, then the answer to that is probably…kinda hot.

Like, really really REALLY hot.  I was recently back in Michigan for a visit and the heat combined with humidity there was just unbearable. We get heat here, but because we’re in a desert valley, it’s really dry heat. The air back in the Mitten felt so noticeably wet. I’d forgotten how wet the air is there in the summer time. My hair was as unprepared as can be. Thankfully, we’re back now. But it’s still hot.

Not a lot of people out here have air conditioning, and in this type of heat the thought of turning on the oven to cook while not having A/C is just unbearable. So aside from take out, the solution to preparing food would be to opt for meals and recipes that don’t require any stove or oven so that your kitchen doesn’t turn into anymore of a sauna than it may be already. Today’s recipe is one of those meals.

The inspiration for this came from a post a few weeks back–this Roasted Garlic Vinaigrette Chicken Salad I did, where I took rotisserie chicken and mixed it with some other fresh ingredients, then tossed the whole thing with a homemade vinaigrette dressing. We really loved it, and before the leftovers were even gone I was thinking about different renditions I could give to the base idea of the recipe. Asian was a direction that I knew I wanted to take and I decided to go ahead and test some things out with it.

The base of the dressing from the first recipe is a whole head of roasted garlic. This time around I decided to use a combination of garlic cloves with fresh ginger root as the base. The ginger cuts the raw flavor of the garlic while lending a spicy sweetness that works. From there, I also added rice wine vinegar, orange juice, soy sauce, sesame oil and brown sugar. It’s going to taste very strong–but keep in mind that rather than being meant to be eaten alone, the dressing is meant to season the salad, where all those assertive flavors are going to be mellowed & balanced out, especially after they’ve had time to marinate.

My mix-ins before were roasted red peppers, yellow onions, baby cucumbers and parsley. This time around I went with shredded carrots, green onions, sauteed cabbage and fresh mint. I also added some dried chow mein noodles for a crunch factor that’s supposed to mimic croutons. If you’d prefer to use different mix-ins than what I did that’s fine but one thing I absolutely insist you DO NOT try and substitute anything else for is the mint–besides the dressing, the mint is my favorite part of the salad. It gives this such a bright, fresh flavor that I don’t think can be replicated with anything else. So don’t skimp or do without it.

I’ll be sharing this at the Fiesta Friday #231, co-hosted this week by Antonia @ Zoale.com and Laurena @ Life Diet Health. Stay cool everyone!

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Asian Vinaigrette Chicken Salad

Recipe Courtesy of Jess@CookingisMySport

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Ingredients

For Dressing

  • 1/2 cup whole garlic cloves
  • 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
  • 2 tablespoons Rice wine vinegar
  • 1 tablespoon orange juice
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoons brown sugar
  • 1/3 cup vegetable or olive oil
  • Salt and plenty of Black pepper

For Salad

  • 1 rotisserie chicken, deboned (It should yield 2 1/2-3 cups of shredded chicken)
  • About 3/4 cup (a generous handful) of fresh mint, roughly chopped
  • 1/2 cup of matchstick carrots
  • 1/2 cup green onions, chopped
  • 3/4 cup of sautéed cabbage
  • Dried chow mein noodles, optional

 

Directions

Finely mince the garlic cloves and the fresh ginger. Place the garlic and ginger, as well as the rest of the dressing ingredients into a blender.

Process on high until smooth—taste and adjust for seasoning. If it’s still a little thick you can add a few tablespoons of water to thin it out.

Combine the chicken, mint, carrots, green onions, and cabbage together in a large bowl. Slowly drizzle in about half of the dressing and stir thoroughly to combine. Taste it—if it’s to your satisfaction, you can leave off the rest of the dressing and save it for later, or you can add and stir it into the rest of the salad mixture.

Cover the chicken salad and refrigerate for at least a few hours, but preferably overnight to allow flavors to meld. When ready to serve, sprinkle the chow mein noodles on top as croutons.

Pulled Jerk Chicken

I cook often, but my actual taste preferences are limited. I like what I like and because of that, I don’t tend to try a lot of new things. There are few things that can kill my mood than a meal that I didn’t like. So I don’t take the risk. However, if someone I trust recommends something new to me, I’ll give it a shot, which is what happened for my birthday back in 2016. My sister took me to a Caribbean spot downtown and I had jerk chicken for the first time. There were greens and plantains on the side. It was delicious.

We try not to eat out too often to save money, but recently I found myself still really wanting some jerk chicken. I did a quick internet search to see what goes into making it and found out it’s really not that complicated. And as chicken itself is one of the cheaper proteins, I decided to give it my best shot. This is what ended up happening and I thought it turned out well enough to share with y’all.

I really believe in letting my meats sit in marinades overnight, even if it’s mainly just a spice rub. It gives the spices plenty of time to permeate the meat and maximizes the amount of flavor you’ll get the next day–and also minimizes the amount of extra seasoning you’ll have to add the next day of cooking. For this spice rub, I used a combination of cinnamon, cumin and allspice, along with soy sauce that I rubbed into the meat to help it stick (it also gives a great ‘rich’ salty flavor).

After the chicken gets seared, you’re gonna put together the sauce–and I really do love this sauce. I did some tweaking from other jerk recipes I’ve seen, swapping out lemon juice for lime, cutting out the vinegar (as I think the lime juice makes it plenty acidic enough) and adding some brown sugar and chicken broth just to round things out. Altogether, along with those Scotch bonnets, it makes a sweet and spicy sauce for the seared chicken to braise in the oven with until it’s fork tender and falling off the bone. This is also another one of those braises that tastes even better the next day as the flavors have even more time to develop and deepen. For a perfect Caribbean meal, make it with these Maple Curry Plantains alongside rice and crusty bread.

Sharing at this week’s Fiesta Friday #225, co-hosted this week by Antonia @ Zoale.com.

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Pulled Jerk Chicken

Recipe Adapted from Chowhound.com

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Ingredients

  • 2 tablespoons ground cinnamon
  • 2 tablespoons ground cumin
  • 1 tablespoon ground allspice
  • 4 lbs chicken breasts or thighs
  • 1/2 cup lime juice
  • 1/2 cup dark molasses
  • 1/3 cup orange juice
  • 1/3 cup soy sauce, plus more for spice rub, divided
  • 10 black peppercorns
  • 1/4 cup brown sugar
  • 1 sweet yellow onion, sliced into wedges
  • 5 medium garlic cloves, minced
  • 3 medium scallions, trimmed and thinly sliced
  • 1 1/2 cups cilantro (about 1 bunch), coarsely chopped
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 (3-inch) piece fresh ginger, minced
  • 1 Scotch bonnet or habanero pepper, sliced into rounds
  • 2 cups chicken broth

Directions

Combine the cinnamon, cumin and allspice together in a bowl with a fork. Massage a few dashes of soy sauce into the surface of the chicken (not the 1/3 cup, that’s for later), then rub the spice mixture into the meat. Place the meat into sealable gallon size bag, seal it, then toss the meat around in the bag to make sure the seasoning is evenly coated. Refrigerate overnight.

Preheat oven to 350F. Heat a few tablespoons of oil in the bottom of  Dutch oven over high heat. Sear the chicken on both sides about 2-3 minutes per side until browned. Remove from pot once browned and keep covered with foil. Deglaze the pan with about 1 cup of the chicken broth, scraping up the brown bits. Allow to simmer until liquid is mostly cooked off, then place the onions in the pot. Allow to cook until they’re translucent and softened, 5-7 minutes, then add the garlic and cook until fragrant, about 1-2 minutes more.

Add the lime juice, molasses, orange juice, the 1/3 cup of soy sauce, peppercorns, brown sugar, scallions, cilantro, thyme, ginger, remaining 1 cup of broth and peppers. Bring to a boil, then reduce heat and bring to a simmer, allowing to cook for about 5-7 more minutes. Taste and adjust for seasoning.

Add the chicken back to the pot. Cover tightly and place in the oven, bake until meat is fork tender and pulling off the bone, about 1 1/2-2 hours. When the chicken is ready, remove it to a cutting board.  Strain the sauce through a fine-mesh strainer, and pour it back into the pot. Pull the meat off the bones and discard them along with the fatty parts and skin. Place the meat back into the pot and toss in the sauce.

Serve with rice or on crusty sandwich bread.

Roasted Garlic Vinaigrette Chicken Salad

Hi, my name is Jessica and I have a confession to make.

Despite the name of this blog being Cooking is My Sport…I don’t always love to cook. Sometimes it’s the very last thing I want to do. I mean, the LAST. I envision putting on my baggy round the house clothes, pulling out pots/pans and standing in the kitchen for a while cooking–and I’ll just say to myself, “Yeah, nope. It’s not gonna happen today.”

And you know what? That’s okay. When those times arise, (and they will for everyone) there are a few different alternatives I will take to cooking a super ‘hands on’, full effort, time consuming meal:

First, I’ll order takeout–usually a pizza. Do I really need to do much explaining for this one? I mean, sometimes carb-heavy, greasy, sodium overload food is just what your body is craving. Life is short and if I don’t feel like cooking, pizza is a tried and true fail safe.

Second, I’ll eat cereal and milk. It’s quick, it’s not overly filling and so long as you pick cereals that aren’t loaded with sugar, it’s not the unhealthiest option either. (Honey Bunches of Oats and Hney Nut Cheerios is my winning combination in case you were curious).

Third, I’ll just pick up a rotisserie chicken.

Let me just say this right now: rotisserie chicken slander will not be tolerated on this here blog. I stan for rotisserie chicken and all the things that can be done with it. They’re awesome. They’re a pretty inexpensive buy whether you buy them fresh and cook them yourself, or pick a premade one up from your local grocery store deli. If the seasoning is done right by the deli, they usually taste pretty good on their own, but even if their bland on their own, it’s EXTREMELY easy to take the chicken off the carcass and give it a flavorific makeover within minutes.

I don’t like most chicken salad recipes because they’re mayonnaise based; mayonnaise triggers my gag reflex. So, I tend to stay away. However,  a little while ago I started experimenting with different ways to make the dressings for chicken salad, swapping out the mayonnaise entirely for other options, like this recipe where I used a base of Greek yogurt instead). This time around, I decided to go for a spin on chicken salad that was  made with a vinaigrette dressing rather than a creamy one.

I started out this post by saying I don’t always feel like cooking, and this recipe stays true to that. Literally the only thing that gets ‘cooked’ is garlic heads that are roasted in the oven. ‘Why do we roast garlic?’, you may ask. It cuts through the sharp flavor of raw garlic and improves it, giving a sweeter, richer flavor that really can’t be beat. You’ll be thanking me for this little trick and be using it in all kinds of dishes in the future.

Once the garlic is roasted, you really are practically done. From there, you just mix the rest of the dressing ingredients together in a blender, then pour it over the chicken and vegetables that make up your salad. I used roasted red peppers, cucumbers and onions (the usual suspects in my salads). There’s also a generous portion of chopped parsley leaves in there, which give it a zesty, peppery flavor.

I have to say, the dressing is the star here. The roasted garlic gives it a savory and almost caramelized flavor that’s gets balanced out with the remaining ingredients; acidity with the vinegar and honey mustard, and sweetness from the honey and OJ. Even if your rotisserie chicken isn’t seasoned right, this will spruce it right up. It tastes SO fresh and bright. It’s satisfying, but still light enough to where you won’t feel too full afterwards. This may have been a bare minimum effort meal, but we gobbled it up–I’ve already been asked to make it again. It’s really good and I think you ought to give it a shot on a non-cooking night when takeout or cereal isn’t tickling your fancy. Linking this post up to Fiesta Friday #219, co-hosted this week by the lovely Jhuls @ The Not So Creative Cook.

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Roasted Garlic Vinaigrette Chicken Salad

Recipe Adapted from The Kitchn

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Ingredients

For Dressing

  • 1 head of garlic
  • 2 tablespoons vinegar (I used malt vinegar, but you can feel free to use red wine, white wine or balsamic, according to your preference)
  • 2 teaspoons honey mustard
  • Juice of 1 freshly squeezed orange
  • Salt and pepper
  • 2 tablespoons honey
  • 1/2 cup olive oil

For Salad

  • 1 rotisserie chicken, deboned (It should yield 2 1/2-3 cups of shredded chicken)
  • 1/2 cup baby cucumbers, chopped and sliced in half
  • 1/2 cup roasted red peppers, sliced
  • 1/2 cup yellow sweet onion, finely diced
  • Handful of chopped parsley leaves

Directions

Preheat oven to 350°F. Rub about 1 teaspoon of vegetable or canola oil on top of garlic head. Sprinkle the top with salt & pepper and place in the middle of a piece of aluminum foil. Wrap the foil around the garlic, like a package. Place on a half sheet pan and bake in the oven for about 50-55 minutes.

Remove and allow to cool until warm enough to handle. Take the roasted garlic head and break off individual cloves. Use your fingers to press/squeeze out the pulp into the container of a blender/food processor with the veggies. (It should come out very easily).

Pour the vinegar, honey mustard, orange juice, honey, olive oil and salt and pepper in the blender with the garlic. Process on high until smooth—taste and adjust for seasoning. If it’s still a little thick you can add a few tablespoons of water to thin it out.

Combine the chicken, cucumbers, red peppers, onion and parsley together in a large bowl. Slowly drizzle in about half of the dressing and stir thoroughly to combine. Taste it—if it’s to your satisfaction, you can leave off the rest of the dressing and save it for later, or you can add and stir it into the rest of the salad mixture.

Cover the chicken salad and refrigerate for at least a few hours, but preferably overnight to allow flavors to meld.

Soy Ginger Chicken Fajitas

I’ve said before on the blog that I’m not a huge fan of most 30 minute or less recipes and with a few exceptions, I’m standing behind that. No shade to Rachael, but I just prefer to take a little bit more time with preparing my food. The longer that the spices have to cook, the more they can infuse into the ingredients and make them taste better. There are certain dishes–like braises or stews that I actually prefer to eat the next day after I’ve cooked them, just to give the flavors time to develop. I could name a few desserts that work the same way.

For the most part, it’s just better to have at least one hour of cooking time available for your dishes–better for the food and also better for your tastebuds. Now, I did say ‘for the most part’. There are exceptions to every rule.

After all, sometimes after a very long day when you come home hungry and dog tired,  the last thing you probably want to do is get out a bunch of dishes and stand over a stove for a prolonged period of time just to whip up a meal. You just want to sit down and be able to eat. I get it.

A perfectly cooked and steak can (and depending on the size, should) certainly be made in thirty minutes or less. With a tasty enough sauce, most stir fries can be whipped up in 30 minutes. I can make myself a delicious egg in the basket in less than 10. I’m certainly not above browning some ground beef, using a taco seasoning packet and taco sauce to make quick tacos. And if I REALLY don’t feel like cooking, yes. I too will pick up a rotisserie chicken, shred that bad boy and mix it into a homemade salad for dinner.

And then there’s fajitas. Chicken fajitas is another one of the ‘quick meals’ we whip up around here when no one feels like doing much labor intensive cooking, but we also don’t want to order out either. I usually make huge batches of it to last a few days and we can use the meat for various types of meals: tacos, salads, sandwiches, whatever. Today’s recipe is the latest version I made for us. Normally I stick to a Latin cuisine flavor profile, but this time I switched it up a bit. Here the chicken is flavored with soy sauce, mirin, ginger and sesame oil so that they have more of an Asian flair to them.

A few things I particularly love about this: first, it doubles as both a 30 minute meal, BUT the spices have also been given plenty of time to permeate the chicken and give them plenty of flavor thanks to a marinade that they sit in overnight. The night before, mix together the marinade and place the chicken inside. The next day when you’re ready to put dinner together, all you gotta do is cook the chicken over high heat so that it cooks quickly, then give a quick saute to some onions and peppers. That’s it. Plenty of flavor to go around for what’s a pretty low effort meal. I know I don’t have to say it but I will anyway: this was really good stuff. Please do help yourself.

Linking this up to Fiesta Friday #209, co-hosted by Monika @ Everyday Healthy Recipes and Laurena @ Life Diet Health.

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Soy Ginger Chicken Fajitas

Recipe Adapted from Williams Sonoma

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Ingredients

  • 3 lbs boneless, skinless chicken breast
  • 1 cup soy sauce
  • 1 cup mirin
  • 1/4 cup sesame oil
  • 2 tablespoons minced garlic
  • 3 tablespoons minced fresh ginger
  • 1 tablespoon brown sugar
  • 2 red bell peppers, sliced thin
  • 2 green bell peppers, sliced thin
  • 1 large yellow sweet onion
  • A few tablespoons of canola or vegetable oil
  • Tortilla shells, for serving

Directions

Cut the chicken into small strips and place inside a gallon size Ziploc bag.

Combine the soy sauce, mirin, sesame oil, garlic, ginger and brown sugar in a bowl. Pour over the chicken in the Ziploc bag and seal. Place the bag in a bowl and refrigerate overnight.

Pour the oil into a large skillet and bring to a medium-high heat. Take the chicken out of the marinade and sear it in batches in the skillet until golden brown. Keep cooked chicken in a bowl you cover with foil until all of it is cooked.

Once the meat is finished, saute the peppers with the onions in the skillet until softened and slightly charred, about 5-10 minutes.

Spoon the chicken into tortilla shells with the veggies and serve drizzled with sweet chili sauce and/or sriracha.