Recipe Review from 11/4/13

Started the week with daylight savings...after 7 days, still not used to it!  8pm rolls around and I'm contemplating if it's too early to go to bed.  Saturday had me in town all day - I subbed a morning yoga class, then went to a hot yoga class, then met a friend and we took our hounds for a long run around a local golf course.  For my fair weather readers, our golf courses are pretty much closed now and the locals take advantage of that as a place to run pups.  In addition, it was deer opener this weekend and I like to take the dogs in to town to exercise.  I could have done without the 30mph winds coming off the Lake, but at least it wasn't raining like a couple years ago. 

Several really good recipes rounded out the week: 

Chicken and Pierogi Dumplings  (Ckng Lght Sept 2013)
This....was good.  Very good.  Easy to make, hearty enough for lunch on a blustery Fall day, and just tasty.  Creamy, flavorful, with the Pierogi's adding an improved riff on flour dumplings.  The only thing I did different was I attempted to "fry" the dumplings before adding to the stew just to up the flavor and speed final cooking.  Otherwise made as written.  Mine came out creamier than the picture below, which the Husband really liked.    Recommended!

• 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces 
• 3/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt

  

  Photo from CookingLight.com

• Cooking spray 
• 3/4 cup diced onion 
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 tablespoon chopped fresh thyme
• 2 cups unsalted chicken stock (such as Swanson) 
• 1 cup 2% reduced-fat milk 
• 5 tablespoons all-purpose flour 
• 20 frozen potato and cheddar mini pierogies (such as Mrs. T's) (I could only find the large ones in a box of 12; I used one box)
• 2 tablespoons chopped fresh flat-leaf parsley

1. Heat a large skillet over medium-high heat. Sprinkle chicken with pepper and salt. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm.
2. Return pan to medium-high heat. Add onion, carrot, celery, and thyme to pan. Cook 6 minutes or until vegetables are tender and lightly browned, stirring frequently. Combine stock, milk, and flour in a bowl, stirring with a whisk until well blended. Gradually add stock mixture to pan, stirring constantly; bring to a boil. Cook 2 minutes or until thickened. Stir in chicken and pierogies, and cook 4 minutes or until chicken is done and pierogies are warm. Sprinkle with chopped parsley.

Pulled Chicken Sandwiches  (Ckng Lght June 2006/Oct 2013)    Gluten Free if omit buns. 
Awesome!  Okay, so I changed up the order of prep by starting with the sauce and setting it aside until the chicken was ready.  Then I pan cooked rather than grilled (it's dark outside, in October, at 6pm at night!)  I LOVED how these cooked up in the pan, the sugar caramelizing slightly while the meat juices bring out the flavor of the seasonings.   I had more chicken than called for, so these weren't as saucy as I like, but no complaints!  I served with baked sweet potato fries below.   Recommended. 

Chicken:

• 2 tablespoons dark brown sugar
• 1 teaspoon paprika

  

  Photo from CookingLight.com

• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground chipotle chile pepper
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 2 pounds skinless, boneless chicken thighs
• Cooking spray  

Sauce:

• 2 teaspoons canola oil
• 1/2 cup finely chopped onion 
• 1 tablespoon dark brown sugar 
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground red pepper
• 1 cup ketchup
• 2 tablespoons cider vinegar
• Remaining ingredients:
• 8 (1 1/2-ounce) hamburger buns, toasted 
• 16 hamburger dill chips

1. Preheat grill to medium-high heat.
2. To prepare chicken, combine first 6 ingredients; rub evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 15 minutes or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Shred with 2 forks.
3. To prepare sauce, while chicken grills, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in 1 tablespoon sugar and next 5 ingredients (through ground red pepper); cook 30 seconds. Stir in ketchup and vinegar; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken; cook 2 minutes.
4. Place 1/3 cup chicken mixture on bottom half of each bun; top each with 2 pickle chips and top of bun.

Recipe Note: The chicken and sauce can be made up to two days ahead and stored in the refrigerator. 


Baked Sweet Potato Fries  (October co-op flyer, modified)    Vegetarian, Gluten Free
These have are currently in my High Five Favorites.  I have made them three times in the last week.  I'd make them more but I think the Husband would plead for sweet potato merci!   Easy, filling, nutritious, serve them plain or topped with seasonings of choice.  I went for flavored olive oil with a touch of salt and pepper.  I like a bit of real mayo on the side for my "fries".  Honestly, I could eat these as a meal unto themselves.  Recommended! 

1 large sweet potato  (for two people)
olive oil (I used Cilantro and Roasted Onion)
salt
pepper

Preheat oven to 400*.  Line a cookie sheet with aluminum foil and spray with cooking spray or olive oil.

Cut sweet potato into thick wedges or "fingers".  About 1/2" thick or so.   Toss with olive oil and seasonings in a bowl.  Arrange in single layer on prepared cookie sheet.

Bake 20 minutes.  Turn.  Bake 20 more minutes or until done.