Sunday, March 25, 2012

Smoky Beer Can Chicken with Potato Wedges


1 1/2 lbs (700 g) russet potatoes (6 potatoes), cut into 1/2-in. (1-cm) wedges
3 tbsp (45 mL) Smoky Applewood Rub, divided
2 1/2 tbsp (37 mL) canola oil, divided
1/2 tsp (2 mL) each salt and coarsely ground black pepper
1 whole broiler-fryer chicken (3 1/2-4 lbs/1.6-1.8 kg), neck and giblets discarded
1 can (12 oz/350 mL) beer

1.Prepare grill for indirect cooking over medium heat. Combine potatoes, 1/2 tbsp (7 mL) of the rub, 1 1/2 tbsp (22 mL) of the oil, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl; toss to coat and set aside.
2.Combine 1 1/2 tbsp (22 mL) of the rub and remaining 1 tbsp (15 mL) oil in (1-cup/250-mL) Prep Bowl; stir until blended. Trim excess fat from chicken, if necessary. Loosen skin from breast and thigh portions of chicken (see Cook's Tip). Spread rub mixture evenly under skin of chicken. Sprinkle outside of chicken with remaining 1 tbsp (15 mL) rub.
3.Attach can holder to BBQ Roasting Pan. Pour out about one-fourth of the beer from can to provide space for drippings. Place beer can in can holder of roasting pan. Place chicken over can holder so that the can is upright in the cavity of the chicken. Arrange potatoes around chicken.
4.Place roasting pan on grid of grill. Grill, covered, 60-75 minutes or until internal temperature of chicken reaches 165°F (74°C) in thickest part of breast, carefully rotating pan once during grilling using Silicone Oven Mitt and stirring potatoes occasionally using BBQ Slotted Spoon. (If necessary when using charcoal, add 12 new coals on each side of grill after 30 minutes to maintain a consistent grill temperature.) Remove roasting pan from grill. Using Chef's Tongs, carefully remove chicken from can holder. Serve chicken with potatoes.
Yield: 6 servings

Nutrients per serving: Calories 440, Total Fat 23 g, Saturated Fat 5 g, Cholesterol 110 mg, Sodium 660 mg, Carbohydrate 27 g, Fiber 2 g, Protein 37 g

Cook's Tips: If desired, 2 tbsp (30 mL) smoked paprika and 1 1/2 tsp (7 mL) each salt and coarsely ground black pepper can be substituted for the Smoky Applewood Rub. Omit salt and black pepper for the potatoes. Use 11/2 tsp (7 mL) seasoning mixture for the potatoes and remaining seasoning mixture for the chicken.

To easily loosen chicken skin from breast and thigh portions, insert the Micro Scraper under the skin and gently push between the skin and meat.

Source: The Pampered Chef

Grilled BBQ Chicken Pizza

1 small red onion
2 garlic cloves, peeled
2 cups (500 mL) shredded cooked rotisserie chicken
1 cup (250 mL) Beer Barbecue Sauce, divided
2 tsp (10 mL) finely chopped fresh oregano leaves
1/2 tsp (10 mL) coarsely ground black pepper
Cornmeal for dusting
1 lb (450 g) frozen prepared pizza dough, thawed (see Cook's Tip)
6 oz (175 g) marbled cheddar cheese (see Cook's Tip), grated
Additional fresh oregano leaves for garnish (optional)

1. Prepare grill for indirect cooking over medium-high heat. Slice onion crosswise using Simple Slicer on #3 setting. Separate onion slices into rings. Slice garlic using Garlic Slicer. Combine chicken, 1/2 cup (125 mL) of the sauce, oregano and black pepper in Small Batter Bowl; toss to coat.
2.Generously sprinkle Pastry Mat with cornmeal; place dough onto center of mat. Using Baker's Roller®, roll to a 12-in. (30-cm) circle. Place dough onto BBQ Pizza Pan, gently stretching to cover bottom. 3.Spread remaining 1/2 cup (125 mL) sauce evenly over crust to within 1/2 in. (1 cm) of edge. Top with chicken mixture, garlic and onion; sprinkle with cheese.
4.Place pizza pan on grid of grill. Grill, covered, 18-22 minutes or until crust is deep golden brown, carefully rotating pan occasionally using Silicone Oven Mitt. Remove pizza pan from grill. Sprinkle pizza evenly with additional oregano, if desired. Remove pizza from pan; cut pizza into 12 slices.
Yield: 6 servings

Nutrients per serving: (2 slices): Calories 430, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 65 mg, Sodium 730 mg, Carbohydrate 50 g, Fiber 1 g, Protein 24 g

Cook's Tips: Regular barbecue sauce can be substituted for the Beer Barbecue Sauce, if desired.

Marbled cheddar cheese is a block of white and yellow cheddar cheeses. Cheddar and Monterey Jack cheese blend can be substituted for the marbled cheddar, if desired.

For easier rolling, let pizza dough stand at room temperature for 20 minutes before rolling it out.

Source: The Pampered Chef

Grilled Chicken, Ham & Swiss Wraps

3  boneless, skinless chicken breasts   (5–6 oz/150–175 g each)
1 tbsp (15 mL) canola oil
2½  tbsp (37 mL) Dijon Mustard Rub,  divided
2  medium whole dill pickles
4  oz (125 g) Swiss cheese
½  cup (125 mL) light mayonnaise
1  garlic clove, pressed
12  thin slices (6 oz/175 g) low-sodium  deli ham
3  (11-in./28-cm) flour tortillas (see  Cook’s Tip)


1. Brush chicken with oil using Chef’s Silicone Basting Brush; sprinkle with 2 tbsp (30 mL) of the rub. Arrange chicken in Small Ridged Baker; cover with Parchment Paper. Microwave on HIGH 5–6 minutes or until internal temperature reaches 165ºF (74ºC). Remove chicken from baker to clean Cutting Board; cool 5 minutes. Dice chicken into ½-in. (1-cm) pieces with Chef’s Knife.

2. Meanwhile, slice pickles lengthwise with Serrated Peeler. Grate cheese with Microplane® Adjustable Coarse Grater. Combine mayonnaise, garlic pressed with Garlic Press and remaining ½ tbsp (7 mL) rub in Classic Batter Bowl; mix well. Add chicken to batter bowl; stir to coat.

3. To assemble wraps, layer two slices of the ham widthwise over center of one tortilla, overlapping as necessary; top with one-third of the chicken mixture, one-third of the pickles, two additional slices of ham and one-third of the cheese. Fold in sides of tortilla and roll up tightly burrito style. Repeat two times for a total of three wraps.

4. Preheat Grill Pan and Grill Press over medium-low heat 5 minutes. Place wraps in pan; top with Grill Press and cook 3–4 minutes per side or until grill marks appear. Remove wraps from pan; cut in half on a bias and serve immediately.

Source: The Pampered Chef
Yield: 6 servings

U.S. Nutrients per serving (½ wrap): Calories 370, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 80 mg, Sodium 950 mg, Carbohydrate 20 g, Fiber 1 g, Protein 28 g

Cook’s Tip: Warming the tortillas will make them easier to roll up. To warm tortillas, place them between paper towels and microwave on HIGH 30–45 seconds or until warm.

Sunday, March 11, 2012

Slow Cooker Buffalo Chicken Pasta

1 lb chicken breast, chopped
1 (11.5 oz) can cream of chicken soup
1/2 cup Franks Hot Sauce
6 oz mozzarella or cheddar shredded cheese (approx 1.5 cups)
1/2 cup blue cheese or ranch salad dressing
1-1/2 cups sour cream
3 cups penne pasta, uncooked

Season chicken with salt and pepper and put in the slow cooker. Add the chicken soup and hot sauce and stir. Cook on low 4-6 hours. Stir in the cheeses, salad dressing and sour cream. Turn off the slow-cooker. Boil the pasta according to package directions, drain well and add to the chicken mixture. Stir well and serve.

Source: April 2012 Postcards Magazine

Slow Cooker Chile Verde

3 TB olive oil
1/2 c onion, finely chopped
2 cloves of garlic, minced or 2 TB of prepared minced garlic
3 lbs boneless pork shoulder, cubed or 3 lbs beef arm roast cut up in chuncks (would also be great with chicken)
2 bottles green salsa (approx 32-36oz)
1 (4 oz) can diced jalapeno peppers
1 (14.5 oz) can diced tomatoes

Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add your choice of meat and the jalapenos. Cook until browned on the outside and garlic/onion slightly browned. Transder the meat mizture to a slow cooker and add the salsa and tomatoes.

Cover and cook on high for 3 hours. Reduce setting to low and cook for 4 ot 5 more hours. (If you are going to cook all day it can cook on low for 9-10 hours).

Delicious served over rice or also great as a burrito filling.

Shrimp Lo Mein


8 ounces dried Chinese egg noodles, or 1 pound fresh

1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water
1/4 cup plus 2 tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon Sriracha chili sauce

2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons minced ginger
1 small bunch scallions, white and green parts, sliced
1 pound small shrimp, peeled and deveined
1 cup thinly sliced white button mushrooms
2 stalks celery, thinly sliced
1 large carrot, shredded
1/4 head Napa cabbage, finely shredded
2 tablespoons cornstarch

For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.

For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!

For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.

In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.

Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!

Source: Kelsey's Essentials

Sesame Ginger Chicken


2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
6 tablespoons sesame oil
2 1/2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon cracked black pepper

1 cup plus 2 tablespoons cornstarch
Vegetable or peanut oil
2 tablespoons minced garlic
1 tablespoon minced ginger
4 tablespoons Chinese Shoaxing rice wine
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons honey
1 tablespoon sambal chili sauce
1 tablespoon Thai chili sauce
1 lemon, zest and juice
Toasted sesame seeds, for garnish
Scallions, thinly sliced on an angle, for garnish

Rice, for serving

For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour.

For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess.

Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate.

In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer.

In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste.

Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions.

Serve warm over rice.

Source: Kelsey's Essentials

Pork Dumplings

1 cup low-sodium soy sauce
2 1/2 tablespoons Sriracha sauce
Juice of 3 lemons

1 tablespoon minced garlic
2 teaspoons minced ginger
2 teaspoons sesame oil
1 small bunch scallions, white and green parts, chopped
12 ounces ground pork
3 tablespoons hoisin sauce
2 teaspoons low-sodium soy sauce
1 teaspoon Chinese five-spice powder
1 egg
1 package round dumpling wrappers
1 tablespoon vegetable or peanut oil, for frying

For the dipping sauce: Combine the soy sauce, Sriracha and lemon juice in a bowl and set aside until ready to serve.

For the pork dumplings: Heat a large nonstick skillet over medium-high heat. Add the garlic, ginger, sesame oil and scallions and cook until fragrant, 1 to 2 minutes (you just want to take the bite off of the raw ingredients, not saute them). Remove from the heat and allow to cool 1 minute.

Combine the cooked garlic, ginger and scallions with the pork, hoisin, soy sauce, five-spice powder and egg in a large mixing bowl.

Working with the dumpling wrappers, start with the floured surface facing down. Place 1 1/2 teaspoons of filling in the center of a wrapper. Wet the edge of the dumpling with water, using your finger, and fold the circle in half without sealing, like a taco. Pinch one end closed. Create pleats on one side using your thumb and forefinger, pressing against the other flat edge to seal as you go. Flatten the bottoms so they can get a nice pan fry on them. Repeat until all the dumplings are filled. Keep the dumplings on a lightly-floured sheet tray to keep them from sticking, and cover with a slightly damp towel to keep from drying out.

Heat the veggie oil over high heat in the same skillet. Working in batches, pan-fry the dumplings by placing them bottom-side down and frying until golden brown, 1 to 2 minutes.

Once the dumplings are golden brown, working carefully (it will splatter), pour 1/2 cup water into the skillet to cover the dumplings halfway. Immediately cover with a lid, leaving a small crack for steam to escape. Cook until the water has evaporated, 5 to 7 minutes. Transfer the dumplings to a paper towel-lined plate to soak up excess oil and repeat the process with the remaining dumplings.
Cook's Note: This recipe makes a lot of dumplings; just keep extra in your freezer for a late night snack!

Source: Kelsey's Essentials