Baked Crunchy Chicken Fingers

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I love play dates. Now that my oldest kid is nearing double digits, I've been told that it's no longer a play date; they now come over to hang out. Either way, I love it when kids play hang out at our apartment. There isn't much difference in the noise level going from 3 to 4 kids. The more the merrier! Plus, I love testing out my recipes on new palates. 

Baked Crunchy Chicken Fingers

A notoriously picky-eater friend came over to hang out a few weeks ago. Notorious in his kind disposition, hysterical demeanor as well as his refusal to eat anything other than chicken fingers and hot dogs. During past play dates food wasn't involved, but I knew that I'd be making dinner for the kids during this one. In the famous words of How I Met Your Mothers' Barney Stinson, "Challenge Accepted!" 

Wondering if I was successful in convincing this kid that baked chicken fingers might be better than store-bought and deep fried ones?  You betcha... He proudly devoured seven fingers. Seven!!! Go ahead and make your own. See the results first hand.

Dip chicken tender into egg, letting excess drip off.
Then coat with Chex mixture.

Evenly space chicken on a baking sheet

Baked for 20 minutes, until golden brown

Adult friendly too!

Baked Crunchy Chicken Fingers in action!
(Pay no attention to the tomato, chick pea and olive salad)

Baked Crunchy Chicken Fingers (close up!)

Baked Crunchy Chicken Fingers

Serves 4-6 people

Ingredients

2 pounds chicken breast, cut into "tender" pieces

2 eggs

2 tablespoons milk

1 1/2 cups Rice Chex, crushed into coarse pieces

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon garlic powder

1/2 teaspoon kosher salt

Trader Joe's African Smoke (about 10 turns of the grinder)

Few grinds pepper

Directions

Preheat oven to 475 degrees, with rack placed in the middle of the oven. 

1. Using a square of paper towel, spread olive oil over a large baking sheet. Set aside.
2. In a shallow bowl, whisk together eggs and milk.
3. On a large plate, combine Rice Chex, paprika, dried oregano, garlic powder, salt, TJ's African Smoke and pepper. Mix well to combine.
4. One chicken tender at a time, dip into egg & milk mixture – let excess drip off before dipping into the dry mix. Coat the chicken tender with the seasoned cereal mixture. Place directly on the prepared baking sheet.
5. Continue process for all chicken strips, shaking plate (to evenly distribute chex and seasoning) between each chicken coating. When placing chicken on the baking sheet, make sure to leave space between the strips.
6. Bake 20 minutes or until chicken has cooked through and coating is nice and crispy. (Don't overcook or the chicken will dry out.)
7. Remove from oven and let cool for a few minutes. Enjoy immediately.

Eat, Drink & Be Yummy!

(Almost) Thomas Keller's Ad Hoc Brined & Roasted Chicken

When people talk about winning the lottery and how they'd spend their windfall, they mention things like buying real estate and buying cars. I'd buy Thomas Keller. Everyone has their price, right? I want to believe that's true. Demi had her price in Indecent Proposal, but I imagine I'd have to shell out a bit more for my dream.

Brined and Roasted Chicken with Herbed Couscous and Steamed Asparagus

It would be an amicable relationship. Tom (that's what I'd call him) would teach me his brilliance, while we would dine on his culinary creations. My kids would request his oysters and pearls every night and Tom would joyfully make it, while laughing at an inside joke with my husband. Tom would invite his friends over and before you know it, we'd be hosting James Beard dinners on a bi-weekly basis.

Can you tell that I've given this some thought?  ((blushing))

In the meantime, I can follow Mr. Keller's (I can't call him Tom until I win the lottery, remember?) recipes. And he sure is a great recipe writer.  Ad Hoc at Home is incredibly well written, user and family friendly. The recipe is not difficult, but a bit more time consuming than your average "throw the chicken into the oven" recipe... but let's be real here. Mr. Keller doesn't throw anything into the oven without forethought... and now I understand why. Chicken has never had it this good!

The brine ingredients
(the picture of them cooked in the pot was not pretty, so this is all you're getting)

Brined Chicken, patted dry and brought to room temperature

Brined Chicken, Roasted

Chicken never looked or tasted this good!

Brined and Roasted Chicken over Herbed Polenta with Steamed Asparagus

(Almost) Thomas Keller's Ad Hoc Brined & Roasted Chicken

Adapted from Food & Wine

Makes 8 servings

Ingredients

1 gallon cold water
1 cup kosher salt
1/4 cup plus 2 tablespoons honey
12 bay leaves
1 head of garlic, smashed but not peeled
2 tablespoons black peppercorns
1 small bunch of thyme
1 small bunch of cilantro
Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 2 limes
8 bone-in skin-on chicken thighs
8 skin-on chicken drumsticks

Directions

1. In a very large pot, combine 1 quart of the water with the salt, honey, bay leaves, garlic, peppercorns, thyme and cilantro. Add the lemon and lime zest and juice and the lemon/lime halves and bring to a simmer over moderate heat, stirring until the salt is dissolved.
2. Let cool completely, then stir in the remaining 3 quarts of cold water.
3. Add the chicken pieces, being sure they're completely submerged, and refrigerate overnight.
4. Preheat oven to 375 degrees.
5. Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin. Bring chicken to room temperature.
6. On a large baking sheet, bake for 1 hour, or until juices run clear. 

Eat, Drink & Be Yummy!

Turkey Chili with Black Beans and Corn

I love the heartiness of chili during cold weather. Not only is it comforting and filling, but it's also as flexible as I need it to be. Meat substitutions are easy with chili as are vegetable swaps! If you don't like corn, swap it out or omit it completely. You can also adjust the spiciness of the chili to your liking. I keep the main pot mild so that everyone can enjoy it and those that like it hot add sriracha or Frank's Red Hot to their individual bowls.

Turkey Chili with Black Beans and Corn

Turkey Chili with Black Beans and Corn

Serves a small army

Ingredients

2 tablespoons olive oil, divided

2 pounds ground turkey

1 large onion, diced

2 red peppers, diced

2 carrots, diced

3 large cans (28 ounce) diced or pureed tomatoes (Tuttarosso or similar)

3 cans of black beans

2 cups frozen corn

1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Kosher salt and pepper to taste

Directions

1. In a 7 1/4 quart cast iron pot (or similar heavy bottom pot) heat 1 tablespoon of olive oil.
2. Brown ground turkey, remove from pot. 
3. Add 1 tablespoon olive oil to pot and heat.
4. Saute onion until softened, about 4-5 minutes.
5. Add red peppers and carrots. Saute until softened, about 3-4 minutes. (If your vegetables are sticking to the bottom of the pot, add 2 tablespoons of water or chicken stock.)
6. Add diced tomatoes (I'm partial to Tuttarosso), beans, corn and seasonings. Bring to a boil. Then cover and let simmer on low for at least 20 minutes and up to 5 hours.
7. Taste and adjust salt and pepper as needed.
Optional: serve over rice of your choice... with or without sour cream

Eat, Drink & Be Yummy!

Spicy Pineapple Salsa

Salsa is great for chips, but chips are not great for us... We use fresh salsa's to top different proteins. This pineapple salsa works wonders on chicken breast, thighs or quarters, on steamed or grilled fish as well as on grilled tofu. Takes your meal from EH to OLE!!

Spicy Pineapple Salsa over Chicken Quarters

The recipe is flexible based on your taste and preference. No pineapple? Use mango or peach. Don't like spicy food? Omit the jalapeno and cayenne pepper. No cilantro? Substitute some parsley and a touch of honey or basil.  Have fun with it!

Note: be sure to follow the written recipe and not the pictorial, because I didn't photograph each step.

Slice pineapple and then dice into small pieces

Peel and dice one persian cucumber

Finely dice a shallot

Finely dice 1/2 of a red pepper

Baked Chicken Quarters with Spicy Pineapple Salsa

Spicy Pineapple Salsa

Makes about 2 cups of salsa

Ingredients

4 slices of pineapple (about 1/3 of a pineapple), finely diced

1 Persian cucumber, peeled and finely diced

1/2 red pepper, ribs and seeds removed, finely diced
1/2 jalapeño pepper, ribs and seeds removed, finely diced
1 shallot, finely diced
¼ cup minced cilantro
1 tsp cayenne pepper

2 tablespoons extra virgin olive oil
Juice from 1 lime
Kosher salt

Freshly ground black pepper

Directions

Combine all chopped ingredients and toss.

Can be eaten immediately or refrigerated in an air-tight container for 3-4 days.

Eat, Drink & Be Yummy!

TJ's Turkey Ricotta Meatballs

Two and a half years ago, Trader Joe's opened in my neighborhood. My world changed. No longer was the store reserved as a "destination" shopping trip. No longer did I have to suffer the financial indignities of Whole Foods, appropriately nicknamed Whole Paycheck. I was in heaven!

I know that people flock to Trader Joe's for their prepared foods, frozen, fresh and shelf stable. But now that it had become my local grocery store, I found so much fun and flexibility in the basics that it was easy to come up with my own recipes. 

Joy. Sheer joy...Watching my army of perfectly lined up meatballs

Baking these meatballs also ups their status on the healthful index! Plus, the turkey meatballs can be eaten immediately, stored in an airtight container for up to 5 days or frozen and defrosted when you're ready to eat them. Of course this recipe can be recreated using other brand items, but if you happen to be in Trader Joe's it will be a one stop shopping trip!

I frequently make the quantity that I describe below. It's quite a lot and makes about 140 meatballs.  Feel free to freeze the cooked and cooled meatballs or go ahead and half the recipe!

Two packs of ground turkey... this is going to be enough to feed a small army!

Add the ricotta

Add two eggs

Add frozen basil cubes or 1/4 cup fresh basil finely chopped
(make sure you defrost them first... I was too anxious to take the picture here)

Add a cup of panko

Combine all ingredients.
I use an ice cream scoop to make even-sized meatballs

I fit 60 meatballs onto one baking sheet.
Place them close to each other, but don't let them touch.

Baked turkey ricotta meatballs

TJ's Turkey Ricotta Meatballs 

Makes approximately 50 meatballs (go ahead and make half of this recipe for an average family)

Ingredients

2 1/2 pounds ground turkey breast (two packs of ground turkey)
1 cup fat free ricotta cheese
2 eggs
1 cup panko breadcrumbs
4 TJ's frozen basil squares, defrosted (or 1/4 cup of fresh basil, finely chopped)
About 15 turns pepper grinder
1 teaspoon salt

Optional: Splash of seltzer/club soda/water

Directions

Preheat oven to 375 degrees.

1. Combine ground turkey breast with the other ingredients in a large bowl.
2. Optional: add a splash of seltzer water (about 1/4 cup). It will make the meatballs juicier.

3. Using a 1 ounce/1 Tablespoon ice cream scoop, place meatballs onto two large foil or parchment paper lined baking sheets. They can be tightly placed, but don't let them touch.
4. Bake for 23-25 minutes, until juices run clear.
5. Remove from oven and allow to cool. Gently remove from baking sheet.

Eat, Drink & Be Yummy!

Brined Turkey Breast

When my son was in Kindergarten, his class had an International Pot Luck. Although I can't remember what I brought to the event, I will never forget a turkey breast that was made by a mom of his classmate. There was something magical there. A piece of turkey that was moist, juicy and delicious even when served at room temperature?!  

The recipe that Keren provided was similar to the way I provide recipes. Totally flexible and not requiring exact proportions. Years later, I'm still making Keren's recipe and sharing it in the same way that she shared it with me.  Apparently, our style of recipe sharing annoys most people who like to have exact proportions. Sheesh!  About a year ago, when I was making the dish, I was patient enough to write down the proportions and steps.

Sharing it makes me almost as happy as eating it!

Bone-In turkey breasts (4 breasts)

Slices of Brined Turkey Breast

Brined Turkey Breast

Ingredients

1 boneless turkey breast*

2 Tablespoons Kosher salt

Freshly ground black pepper

1 1/2 Tablespoons brown sugar

2 cups water (or more)

1 Tablespoons honey

1 Tablespoons soy sauce (or Tamari)

1 Tablespoons olive oil

1-2 teaspoon paprika
2-3 crushed garlic cloves

Directions

1. Into a large glass bowl pour kosher salt, brown sugar and freshly ground black pepper. Add warm water and stir to dissolve. 

2. Place deboned turkey breast into bowl. If there isn't enough water to cover, add a bit more. 

3. Cover with Saran Wrap or a tight fitting lid and place in the refrigerator overnight.

The next day:

Preheat oven to 350 F.  Place oven rack into middle of the oven.

 
4. Remove turkey from brine and pat dry with a paper towel (don't wash it). Place it into a baking dish. 

5. In a little bowl, honey, soy sauce, olive oil, paprika and crushed garlic cloves. 

6. Spread the mixture over all parts of the turkey breast.

7. Bake for about 45 minutes**, until an internal thermometer (with an external reader) reads 160 degrees.  Remove from oven and the temperature will continue to increase past 165 degrees.

8. Let rest for at least 10 minutes before slicing.

*If using a whole bone IN turkey breast, increase cooking time to approximately 1 hour and 45 minutes, while still relying on an internal thermometer to read 160 degrees.

**When doubling this recipe using boneless turkey breast, increase baking time to approximately an hour and 10 minutes, while still relying on the internal thermometer.

Eat, Drink & Be Yummy!

Lemon Herbed Cornish Game Hens

The downside to having kids who are adventurous eaters is hearing things like, "we don't like chicken" and "chicken is boring".  We eat chicken about as often as we eat red meat, about once a week.  I try to keep things interesting and use different parts of the chicken as well as different types of preparation.

"Fun" food is a guaranteed winner in my house, regardless of what that food is. The kids think that Cornish Game Hens are small chickens, and for the most part they're right.  In the States, they're just a different breed of chicken that is smaller and develops faster. 

Cornish Game Hens are also fantastic for entertaining.  They're great as a beautiful and filling entree centerpiece.  They hold up well to most seasonings and are forgiving in the oven. They are truly perfect mini chickens!

Rub olive oil, dried herbs and lemon zest all over the hen, inside and out.

Insert zested lemon (or fresh lemon) into the cavity of the hen.

Lemon Herbed Cornish Game Hens

Lemon Herbed Cornish Game Hens

Makes 6 Cornish Game Hens

Ingredients

6 Cornish Game Hens (cleaned, giblets removed and patted dry)
3 Tablespoons Olive Oil
1 Tablespoon Poultry Seasoning
1 1/2 teaspoons Trader Joe's Everyday Seasoning
Zest from 6 lemons
6 lemons (use the zested lemons or fresh lemons)

Directions

Preheat oven to 425 °F, with the rack positioned in the middle of the oven.

1. In a small bowl, combine olive oil, poultry seasoning, TJ's Everday Seasoning and lemon zest.
2. Rub the oil mixture all over the cornish hens, inside and out.  Place them on a large baking sheet.
3. Insert one lemon into each hen cavity.
4. Bake for about 45 minutes, until juices run clear and the internal temperature reaches 165°F. 
5. Let rest for at least 10 minutes before enjoying.

Eat, Drink & Be Yummy!