Buffalo Chicken Salad

Posted on October 20, 2008 by kitchenbelle

There’s something about Buffalo Chicken that makes it feel like junk food.  Maybe it’s because of the frequency of buffalo tenders on bar menus.  But the truth is, it doesn’t have to be bad for you.  You can enjoy the delicious flavor without lots of fat and calories!

I know many of my readers love Buffalo chicken, as do my husband and I.  When my husband handed me his Men’s Fitness magazine and showed me this recipe, I decided to make it immediatley.  What a great, easy, tasty, and healthful weeknight supper!  (And who would have guessed I’d be getting recipes from men mags!  Though, it was Ellie Krieger who submitted this to the magazine!)

(This recipe made me think of Tina from Carrots ‘n’ Cake because I know how much she loves Buffalo chicken!  Low and behold–she and her husband had Buffalo Chicken Lasagna last night!  Maybe the onslaught of cold weather created a widespread yearning for all things hot & spicy!)

Buffalo Chicken Salad:

  • 2 cups romaine lettuce, chopped
  • 1 small bunch scallions, finely chopped
  • 4 stalks celery, coarsely chopped
  • 3 carrots, grated
  • 1 cup cherry or grape tomatoes, cut in half
  • 4 tablespoons (or more!) Franks Red Hot Buffalo sauce
  • 2 skinless, boneless chicken breasts sliced (or even easier–“stir fry chicken strips”)
  • 2 tablespoons olive oil
  • 2 small handfuls mozzarella cheese, grated
  • blue cheese crumbles*
  • low fat blue cheese dressing*

In a large bowl combine oil and buffalo sauce.  (Use as much or as little sauce as you’d like!)  Add the chicken tenders (either breasts sliced up or use the “stir fry chicken strips” as I did) and using your hands to mix, fully coat chicken with sauce.

Spray a hot grill pan with cooking spray.  Cook the chicken on the pan until done.

While chicken is cooking, portion your lettuce and veggies into two large salad bowls.  Top with cooked chicken, a sprinkle of crumbled cheese, a handful of grated cheese, and dressing.  Garnish with additional chopped scallions.

*Note: I know I am the minority here, but I don’t eat blue cheese.  For our salads, I replaced blue cheese crumbles with goat cheese crumbles, and blue cheese dressing with ranch dressing.

Also note, this recipe is gluten free.  Be aware, however, that some brands of blue cheese contain gluten.  Read the package label carefully when making your purchase.

Adapted from recipes found in Men’s Fitness Magazine November 2008 issue.

Filed under: chicken, gluten free, Main Dish, salad | 3 Comments »

Chicken, Ziti, and Broccoli

Posted on October 14, 2008 by kitchenbelle

 

 

Strangely, after cooking for so many years, I think this was the first time I have ever made chicken, ziti, and broccoli.  I think I have put it off because every time I have eaten it (usually at a catered event, not by choice) I have found it extremely oily and bland.  However, because so many people seem to love it, I figured it deserved a shot.  After all, it is an easy hearty dish that is perfect for reheating individual portions.  And it contains broccoli.  And chicken.  And pasta.  Bing, bang, boom–all virtues in my book.

So I gave this a chance, and it is delicious.  I hardly ever cook with butter*, but I abided as it is only 2 tablespoons across the entire dish. The sauce is flavorful and a slightly creamy, though not rich.  The chicken pieces were tender, moist, and tasty.  The dish was by no means oily.  I am so happy I tried it out.  I think this is a great weeknight and crowd pleasing supper!

*Notice I said cook with butter–I bake with it all of the time!

Chicken, Ziti, and Broccoli:

  • 1 pound of ziti or rigatoni
  • 1 tablespoon olive oil
  • 4 skinless boneless chicken breasts, sliced into bite-size pieces and seasoned on all sides with salt and pepper
  • 4-8 cloves of garlic, minced (Note–I always use way more garlic than a recipe suggests.  Use what is right for your taste.)
  • 1/2 cup dry white wine
  • 1 cup of chicken stock
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 tablespoons (or up to 3/4 cup) grated cheese (a combination of romano + mozzarella works well)
  • 2 cups of broccoli florets
  • 2 sprigs parsley, finely chopped

Boil the ziti.

In a large saute pan or Dutch oven, heat the olive oil.  Add the chicken pieces and saute until brown on all sides.  Add the garlic and saute lightly.  Add the white wine and chicken stock. Bring to a simmer.

In a separate small saucepan, melt the butter. Add the flour and mix until a sandy consistency. (This is a roux.)   Add this flour mixture to the chicken/garlic/liquid. Stir well to avoid lumps. Add the grated cheese and broccoli.  Let it cook until the broccoli is tender (not mushy).

Sprinkle with fresh parsley. Season to taste with salt and pepper.

Drain ziti and pour into a 9×13 dish. Pour chicken/broccoli on top and mix carefully.

Adapted from Assaggio’s Recipe found here.

Filed under: broccoli, chicken, Main Dish, pasta | 20 Comments »

Pumpkin Oatmeal Cookies (with or without mini chocolate chips)

Posted on October 12, 2008 by kitchenbelle

I am loving all things pumpkin these days–I just can’t get enough.  Pumpkin candy, pumpkin cake, actual pumpkins in the natural state.  Nothing says October like bright beautiful orange pumpkins and all of the spices that go along with them.  Cloves. Nutmeg. Cinnamon.  So delicious! And the smell in the house is incomparable!

These cookies are very chewy and delicious.  They are so chewy I almost thought I under-cooked them.  The currants add a very nice texture, and because they are smaller than raisins they are subtle.  I added mini-chocolate chips to the second portion of the batter for a little melty surprise. 

Pumpkin Oatmeal Cookies:

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 cup granulated (white) sugar
  • 1 cup pumpkin puree, canned or fresh
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 1/3 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup dried currants
  • 1 cup mini-chocolate chips (optional)

Preheat oven to 350 F. 

Beat the butter and two sugars together until fluffy.  Add the egg, vanilla, and pumpkin puree and beat for about three minutes. In a separate mixing bowl, combine flour, oats, baking soda, salt, cloves and cinnamon.  Stir together dry ingredients together and then slowly add to the wet ingredients until just combined.

Fold currants (and chocolate chips if you are using them) into the batter.  Use a tablespoon to drop the batter onto cookie sheets lined with parchment paper.

Bake about 13-15 minutes. Remove from oven and cool on racks.

Adapted from recipe found here on Simply Recipes.

Filed under: cookies, Dessert, Fall, pumpkin | 2 Comments »

Bittersweet Molten Chocolate Cupcakes

Posted on October 11, 2008 by kitchenbelle

It happens sometimes.  OK–I’ll be honest.  It happens a lot.  It doesn’t matter what time it is, how tired I am, whether we have to be somewhere or I have all the time in the world.  Sometimes I get an urge to bake–an urge that won’t be ignored.  I have to succumb!  I don’t have a choice!  And that is why tonight, at an odd and late hour, I made these molten cupcakes.

The recipe doesn’t indicate an approximate time for how long they should be baked.  It simply says “Bake at 350 degrees until the sides of the cupcakes look firm and the centers are still soft.”  I think I missed this by about 3 minutes.  I put them in for 11 minutes.  I should have taken them out but I thought they could use a little bit longer so I added an additional 2 minutes.  (13 minutes total.)  Next time I would keep a closer eye and take them out after about 10 minutes (total).  I think that is the best way to ensure a nice drippy middle.

I think these are a perfect dinner party dessert.  Serve warm out of the oven, individually plated with some ice cream and fresh berries.  And maybe a sprig of mint. Yum!  That is what I will do next time.  But because there were no dinner party guests, there was no ice cream, no fresh berries, no mint, no frosting.  Nope.  Just me and my husband. We ate these tasty simple little cakes as you see them in the photo above–naked!  (The cakes!!!)

Bittersweet Molten Chocolate Cupcakes:

  • 1 and 1/4 sticks butter
  • 1/2 cup + 2 tablespoons bittersweet chocolate, chopped
  • 3 eggs
  • 3 egg yolks
  • 1/4 cup sugar
  • 3 tablespoons flour, sifted

Preheat oven to 350 degrees.

Carefully melt butter and chocolate in a saucepan.  (Use a double boiler if you wish, or just be very careful not to burn the chocolate.)  Cool for five minutes.

In a large bowl beat the eggs, egg yolks, and sugar with an electric mixer until thick and creamy. (About five minutes.)

Fold the egg mixture into the chocolate until fully incorporated.  Fold in the sifted flour.

Fill the cupcake liners two-thirds full.  Bake until the sides of the cupcakes look firm but their centers are still soft.  (About 10 minutes.  Keep an eye on them!)

Remove from the oven.  Cool for a few minutes then gently remove the liners.  Serve warm with ice cream (or whipped cream) and fresh berries.

Adapted from recipe found in Crazy about Cupcakes by Krystina Castella available for purchase here.

Filed under: chocolate, cupcakes, Dessert | 1 Comment »

Banana Nut Tart

Posted on October 9, 2008 by kitchenbelle

This tart is fantastic!  I almost want to call it “Bananas Foster Tart.”  It is rich and caramelly–yes–caramelly.  (I am making up that word!)  Make sure not to skip the step of roasting the nuts.  Roasting for just a few minutes really bumps up the flavor (and aroma) factors.  Eating is not just about taste.  It is about the experience.  The smell.  The look. The texture.  All of these factors contribute to the overall experience of the food.   The roasted nuts add so much depth here, creating a wonderfully satisfying experience.   This tart is such an indulgence!

Banana Nut Tart:

Crust

  • 2 cups macadamia nuts, toasted
  • 1/3 cup sugar
  • 3 cups flour
  • 8 oz. butter, softened
  • 1 egg
  • 1 teaspoon vanilla

Filling

  • 8 tablespoons butter
  • 4 large eggs
  • 1 cup light corn syrup
  • 1 cup brown sugar
  • 1 tablespoon nut flavored liquor
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 large bananas, ripe

To make crust:

Preheat oven to 350 F.  Pulse nuts plus a pinch of the sugar in a food processor a few times. Add the remaining sugar and flour to the food processor.  Continue to pulse until the nuts are finely ground.  Pour flour/nut mixture into a large mixing bowl and add egg, softened butter, and vanilla.  Mix carefully until fully incorporated.  Divide the dough in half, wrapping each ball in plastic wrap, and refrigerate 20-30 minutes.  (You will only need one ball of dough for this recipe.  Freeze and save second ball for another occasion.)

Generously butter a 10 inch tart pan (with removable bottom).  Be sure to get butter into all of the crevices!  Place buttered tart pan in fridge until ready to use. 

Once dough is chilled, remove one ball from fridge and use fingers to press dough into buttered chilled tart pan.  Line shell with foil and top with pie weights.  Bake for 25-30 minutes or until crust is golden.  Remove from oven and set aside.

To make filling:

In a small saucepan, melt the butter and then cool it to room temp.  In a medium sized mixing bowl, combine the eggs, corn syrup, brown sugar, nut flavored liquor, vanilla, and salt.  Mix well. Add the cooled melted butter.

 Assemble:

Peel and slice the bananas.  Arrange the slices on top of the crust.  Pour the filling over the bananas.  Bake until filling is set–about 45-55 minutes.  Cool to room temperature.  Serve with whipped cream, if you wish!

 

Recipe copyright Roberta Dowling.

Filed under: banana, Dessert | 3 Comments »

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