Wednesday, November 5, 2008

Post-election chicken

  • Ok, now that I've spent the past few weeks investing in anxiety cooking and eating, it's time to lose some weight and get healthy. For lunch today, I put together some healthy chicken, brown rice and wilted spinach. Here's the recipe for the chicken and spinach below. Personally, I take one big chicken breasts and cut in half for two portions. I admit right here, that I used a homemade spicy herb mix for this, but my mom swears by Mrs. Dash Salt-Free Extra Spicy. Julia Child said she often used vermouth in place of white wine for cooking; it has a good flavor, reduces well and holds in the pantry.

    Spicy herbed chicken breasts with vermouth sauce
    1 large chicken breasts, cut into halves
    2 tablespoons +1 tablespoons olive oil
    1 tablespoon lemon zest
    2 teaspoons spicy herb mix
    1/4 cup chicken stock
    1/4 cup vermouth or white wine
    1 tablespoon cream

    Put the chicken into a bowl with tablespoons olive oil, lemon zest and spices and let rest for a few minutes. Heat the remaining oil over medium-high heat in a saute pan and once hot, add the chicken. Cook through on one side about five minutes. Turn over and cook through for another four minutes. Add the stock, scrape any brown bits. Add the vermouth and let reduce for one or two minutes, then cover with a lid. Steam briefly, about three minutes until cooked through. Remove the chicken. Add the cream (if using) and reduce until thickened. Pour over chicken.

    Kat's Spicy Herb Blend
    - 1 tablespoon each: thyme, paprika and onion powder
    - 1/2 tablespoon each: cayenne, oregano, savory and red pepper flakes
    - 1 teaspoon each: powdered mustard, curry powder, cumin and celery seed
    - 1/2 teaspoon each: garlic powder, black pepper and coarse salt

    Mix them all together and store in an air tight container.



Blogger Marlow said...

I can't wait to try this! Also, I just finished your book; I loved it!

November 7, 2008 at 6:11 AM  
Blogger Nikki said...

I made a no-salt seasoning that sounds a lot like yours. I called it Effervescence kind of like a play off Emeril's Essence, but then I remembered Alka Seltzer & thought people would think it'd bubble in their mouths.

November 8, 2008 at 9:18 AM  
Blogger Larry said...

I made the chicken dish last night and my guests loved it. It became sort of a "martini dinner" as I paired the vermouth based chicken sauce with a vodka based penne rigate. Chilled blanched asparagus with a drizzle of olive oil and balsamic vinegar, and a nice bottle of merlot made for quite a feast.

November 9, 2008 at 10:06 AM  
Blogger Kathleen said...

Larry - big yum, when do I get to come over and eat your house?

Hmmm... martini-based recipes. I may have to work on that some more...

November 12, 2008 at 7:14 PM  
Anonymous Cheryl in Chicago said...

On a whim, I made this last night for company. Very easy and very tasty - the spice rub is great! You should sell it! I hope you put more recipes on your site.

November 16, 2008 at 6:49 PM  
Blogger Larry said...

Is this legal? I mean ... leaving two comments on the same topic?

I finally brought my smoker down from Bend, and tonight was to be the innaugural beef event in California. Bought a great tri-tip, which I intended to marinate in "MY" dry rub, but alas ... I was down to about a half teaspoon and this wasn't nearly enough for a 3 lb. roast. Fortunately, I made enough of Ms. Flinn's rub a couple weeks ago to amply cover the tri-tip. Worked absolutely wonderfully, and I highly recommend it.

3 lb tri-tip, trimmed.
Tablespoon of Kat's Herb Blend per side.
1 hour in the smoker with no less than 3 types of wood chips.
Preheat the oven to 500.
Drop the heat to 350 when you put the roast in.
45 minutes or 140 degrees internal temp at the thickest part.
Let the roast rest, covered, for 10 minutes before slicing.

Side dish tonight was a Williams Sonoma recipe for black bean salad with peppers and corn. Black beans, 1 yellow and 1 red pepper, half a red onion, kernels from two grilled corns ears, 2 tablespoons of chopped parlsley, red wine vinegar, olive oil, salt, pepper to your taste, with a final spritz of pear flavored vinegar (not in their recipe).

Awesome, lo-cal, loaded with flavor dinner.

November 30, 2008 at 8:28 PM  
Blogger Kathleen said...

That sounds great. I'm glad that the spice rub worked out! I really need to invest in a smoker...

December 3, 2008 at 11:52 AM  
Blogger lscooks said...

Rubs and Smokers ...
I'm on my third "Big Chief" smoker, and I highly recommend them. I use it for anything resembling meats, and it works great for beef jerky.

I've been making a rub for about 15 years which is:
1 tsp cayenne pepper
2 tsps each Italian seasoning, Coleman's dry mustard, garlic powder, onion powder
3 tsps each coarse salt, black pepper, paprika.

This can be made in any quantity, stores in an airtight container for months, makes a great dry rub, or a great "mop" by adding some worcestershire sauce and apple cider.

December 3, 2008 at 12:48 PM  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home